CN102406137A - 马齿苋干粉及其它果汁粉的制备方法 - Google Patents
马齿苋干粉及其它果汁粉的制备方法 Download PDFInfo
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Abstract
本发明提供马齿苋干粉的制备方法，通过热处理、降粘、蒸馏浓缩、喷雾干燥等工艺，醇水两步提取及用环糊精包合低沸点成分，不但可以把马齿苋汁中的低沸点保健成分包合保留，而且有利于榨汁的喷雾干燥，产品便于食用与保存。
Description
技术领域
本发明涉及一种把马齿苋及其它果汁喷雾制成干粉的制备方法。
背景技术
马齿苋是野生杂草，通常叫马齿菜，民间常作野菜食用。马齿苋晒不死、淹不死、所以也叫长命草、长寿菜。另外，它不生病虫害，不需施用农药，它是一种难得的无农药污染的药食同源的植物。在世界各国都有食用马齿苋的悠久历史。马齿苋每100克茎、叶含有：水份92g、蛋白质2.2g、脂肪0.5g、糖3.0g、纤维素0.7g、灰分1.2g、钾1000mg(为菠菜的10倍)、钙85mg、磷56mg、铁1.5mg、微量硒、铜、胡萝卜素2.23mg、硫胺素0.03mg、核黄素0.11mg、尼克酸0.7mg、维生素C 23mg、去甲肾上腺素250mg、灰分1.2g、热量26千卡。此外，还含有二羟基苯乙胺、二羟基苯丙氨酸、维生素E(占干重1％)、多巴胺(占干重0.25％)、柠檬酸、苯甲酸、谷氨酸、天冬氨酸、丙氨酸、苯丙氨酸以及生物碱(占干重21％)、类黄酮、强心甙、蒽醌甙、香豆素等(占干重3～6％)、三帖皂甙(占干重0.2％)、花青素、多酚、谷光苷肽、褪黑素等。马齿苋属于高钾食品。它具有一定的降压效果，对心肌的兴奋性有重要生理效应，而且还含有丰富的ω-3脂肪酸(占鲜重0.4％)。ω-3脂肪酸能使血管内皮细胞合成前列腺素增多，抑制血小板形成血栓A2，降低血液粘度，促使血管扩张。对中风有好的预防作用。常食马齿苋对心血管疾病、糖尿病、癌症都有很好的预防效果。
马齿苋不但有极高的药用和食用保健功能，而且由于它不生病虫害不需要施用农药，是污染极少的绿色食品。长期以来受到世界各国人民群众的重视和喜爱。但是至今国内外尚无马齿苋粉的生产和产品供应市场。把马齿苋汁制粉的报告和专利只有冻干粉一例(CN101199329A)。冻干粉虽然对马齿苋的药用及营养保健成分不会造成损失，但是生产成本高，从工艺上考虑也不易大规模工业化生产，而且冻干粉可能容易吸潮不便长期保存。
发明内容
本发明的目的是提供一种马齿苋干粉的制备方法，采用环糊精作为辅料，不但可以把马齿苋汁中的低沸点保健成分包合保留，而且有利于榨汁的喷雾干燥，产品便于食用与保存。
本发明的制备方法如下：
1、鲜马齿苋茎叶洗净，在95～100℃热水中浸烫3～5分钟，或用0.5kg高压蒸汽蒸2～3分钟，然后快速用5～10℃冷水冲淋降温；
2、浸烫后的马齿苋切碎打浆，按马齿苋1～5万单位/kg加果胶酶，最优3万单位/kg，40～45℃搅拌保温2～4小时降粘，降粘后榨汁滤清，得马齿苋原汁；
3、将马齿苋原汁在减压蒸馏瓶中蒸馏浓缩后，加入环糊精粉搅拌溶解得马齿苋浓汁(A)，其中环糊精粉用量为马齿苋汁干物质总重量的10～40％，最优为20～30％；
在带有搅拌器的减压蒸馏回收瓶中加入200ml水及适量环糊精粉，使蒸馏出来的低沸点成分充份冷却流入回收瓶，并搅拌使环糊精粉包合低沸点成份，其中环糊精粉用量马齿苋汁干物质总重量的3～5％；回收液10℃以下放置24小时，抽滤得到环糊精包合物(B)；
4、榨汁后的残渣，按渣∶乙醇＝1∶1(w/v)加入95％的医用乙醇，室温或40～50℃浸泡3～4小时，榨汁滤清，减压蒸馏回收乙醇后得醇提取物(C)。乙醇提取物可以并入浓缩汁(A)，也可以单独收集开发抗炎产品。
5、把(A)、(B)、(C)合并后，按常规进行喷雾干燥制成马齿苋干粉。
其中环糊精粉是α-环糊精粉、β-环糊精粉、γ-环糊精粉、混合环糊精粉、环糊精的衍生物或DE值＜10的麦芽糊精粉。
其中混合环糊精粉中含α-环糊环精50％以上、β-环糊精10～15％、γ-环糊精0～3％，其余为麦芽糊精。
本发明的优点
本发明醇水两步提取及用环糊精包合低沸点成分，不但有效的减少了有效成分的损失，而且能够进行马齿苋汁的喷粉干燥。
用环糊精做辅料进行马齿苋及其它果汁喷粉，不但成粉效果好，而且环糊精对马齿苋中的多种有效成分有包合保护作用，干粉不易吸潮，便于保存，食用方便。可以作为饮品、口服胶襄、饼干、面包、挂面、馒头的原料，也可以作为饲料添加剂。产业发展前景十分广阔。
本发明不但用于马齿苋汁及其它高糖或高粘果汁的制粉，而且可以用于苹果、芦笋、芦荟、橙子、番茄等果汁的喷雾干燥制粉。
具体实施方式
实施例1、马齿苋汁干粉的制备方法
1)取新鲜马齿苋10kg在95～100℃热水中浸烫3分钟，迅速用自来水冲洗降温。
2)浸烫后的马齿苋加4kg水打浆，调pH 4.0～4.5，在搅拌器中加入果胶酶12万单位，45℃保温，间遏搅拌4小时。用榨汁机榨汁，用2kg清水洗渣，榨汁。合并榨出的汁，过滤得澄清的马齿苋原汁8.323kg。
3)将马齿苋原汁在减压蒸馏瓶中蒸馏浓缩，浓缩后的马齿苋汁约1500ml，加入60克混合环糊精，搅拌溶解得马齿苋浓汁(A)；混合环糊精粉是食品添加剂，尚无国标，本发明混合环糊精粉含α-环糊环精50％以上、β-环糊精10～15％、γ-环糊精0～3％，其余为麦芽糊精。
在回收瓶中加200ml水及β-环糊精10克搅拌，70℃减压蒸馏，使蒸溜出来的蒸汽充份冷却流入回收瓶，充份搅拌后0～5℃放置10小时以上，抽滤得环糊精包合物(B)。
4)榨汁后的残渣1.57kg加95％的医用乙醇1570ml，45℃搅拌保温4小时，榨取乙醇汁，并加500ml乙醇洗渣再榨汁，合并乙醇汁，滤清，蒸溜回收乙醇，浓缩液约100ml即得醇溶物(C)。醇溶物可以并入(A)也可以单独收集开发抗炎产品。
5)把(A)、(B)、(C)合并约1750ml进行喷雾干燥，得马齿苋干粉385克。
实施例2、番茄汁干粉的制备方法
1)取番茄10kg洗净，直接打浆。
2)番茄浆用柠檬酸调pH≈4，加果胶酶2万u单位，45℃酶解保温2小时，过滤，得黄色番茄汁13.600升。折光度约为2。
3)番茄汁60～70℃减压浓缩至折光度约为11，约2500毫升。
4)浓汁加DE＜10的麦芽糊精125克，β-环糊精50克，加热50～60℃溶解，搅拌均匀，喷雾干燥，得番茄汁干粉453克。
5)番茄浆的滤渣可以留作提取番茄红素。
Claims (8)
1.马齿苋干粉的制备方法，其特征在于包括下列步骤：
(1)热处理：鲜马齿苋茎叶洗净，在热水中浸烫3～5分钟，或用高压蒸汽蒸2～3分钟，然后快速用5～10℃冷水冲淋降温；
(2)降粘：热处理后的马齿苋切碎后打浆，用果胶酶降粘，榨汁滤清，得马齿苋原汁；
(3)蒸馏浓缩：将马齿苋原汁在减压蒸馏瓶中蒸馏浓缩后，加入环糊精粉搅拌溶解得马齿苋浓汁；在带有搅拌器的减压蒸馏回收瓶中加入水及适量环糊精，使蒸馏出来含有低沸点成分的蒸汽充份冷却流入回收瓶，并搅拌使环糊精包合低沸点成份，10℃以下放置24小时抽滤，得到环糊精包合物；
(4)残渣处理：榨汁后的残渣以重量比体积计算按1∶1加入95％的医用乙醇，室温或40～50℃浸泡3～4小时，榨汁滤清，减压蒸馏回收乙醇后得乙醇提取物；
(5)喷雾干燥：把马齿苋浓汁、环糊精包合物、乙醇提取物合并后加热40～60℃，按常规进行喷雾干燥制成马齿苋干粉。
2.如权利要求1所述的马齿苋干粉的制备方法，其特征在于按马齿苋1～5万单位/kg加果胶酶，40～45℃搅拌保温2～4小时降粘。
3.如权利要求2所述的马齿苋干粉的制备方法，其特征在于按马齿苋3万单位/kg加果胶酶。
4.如权利要求1所述的马齿苋干粉的制备方法，其特征在于环糊精粉是α-环糊精粉、β-环糊精粉、γ-环糊精粉、混合环糊精粉、环糊精的衍生物或DE值＜10的麦芽糊精粉。
5.如权利要求1所述的马齿苋干粉的制备方法，其特征在于回收瓶中添加的环糊精用量为马齿苋汁干物质总重量的3～5％。
6.如权利要求1所述的马齿苋干粉的制备方法，其特征在于蒸馏瓶中添加的环糊精的用量为马齿苋汁干物质总重量的10～40％。
7.如权利要求6所述的马齿苋干粉的制备方法，其特征在于蒸馏瓶中添加的环糊精的用量为马齿苋汁干物质总重量的20～30％。
8.如权利要求4所述的马齿苋干粉的制备方法，其特征在于混合环糊精粉中含α-环糊环精50％以上、β-环糊精10～15％、γ-环糊精0～3％，其余为麦芽糊精。
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| CN104187467A (zh) * | 2014-08-05 | 2014-12-10 | 卜政安 | 马齿苋精粉的制备方法及其使用方法 |
| CN104872573A (zh) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | 一种胡萝卜粉的加工方法 |
| CN105661513A (zh) * | 2016-01-21 | 2016-06-15 | 安徽农业大学 | 一种不易吸湿的火龙果茎粉及其制备方法 |
| CN106036341A (zh) * | 2016-06-02 | 2016-10-26 | 海南诺尼生物工程开发有限公司 | 一种提高诺丽果粉中有效成分的方法 |
| CN111000234A (zh) * | 2019-12-11 | 2020-04-14 | 西南林业大学 | 一种高大鹿药干燥粉的制备方法 |
| CN113016966A (zh) * | 2015-11-04 | 2021-06-25 | 王平生 | 一种马齿苋功能饮料及其制备方法 |
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| CN104187467A (zh) * | 2014-08-05 | 2014-12-10 | 卜政安 | 马齿苋精粉的制备方法及其使用方法 |
| CN104872573A (zh) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | 一种胡萝卜粉的加工方法 |
| CN113016966A (zh) * | 2015-11-04 | 2021-06-25 | 王平生 | 一种马齿苋功能饮料及其制备方法 |
| CN105661513A (zh) * | 2016-01-21 | 2016-06-15 | 安徽农业大学 | 一种不易吸湿的火龙果茎粉及其制备方法 |
| CN105661513B (zh) * | 2016-01-21 | 2018-07-17 | 安徽农业大学 | 一种不易吸湿的火龙果茎粉及其制备方法 |
| CN106036341A (zh) * | 2016-06-02 | 2016-10-26 | 海南诺尼生物工程开发有限公司 | 一种提高诺丽果粉中有效成分的方法 |
| CN106036341B (zh) * | 2016-06-02 | 2019-03-15 | 海南诺尼生物工程开发有限公司 | 一种提高诺丽果粉中有效成分的方法 |
| CN111000234A (zh) * | 2019-12-11 | 2020-04-14 | 西南林业大学 | 一种高大鹿药干燥粉的制备方法 |
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