CN102626197B - Dried ampelopsis grossedentata konjac and preparation method thereof - Google Patents
Dried ampelopsis grossedentata konjac and preparation method thereof Download PDFInfo
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- CN102626197B CN102626197B CN 201210130609 CN201210130609A CN102626197B CN 102626197 B CN102626197 B CN 102626197B CN 201210130609 CN201210130609 CN 201210130609 CN 201210130609 A CN201210130609 A CN 201210130609A CN 102626197 B CN102626197 B CN 102626197B
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Abstract
The invention relates to a dried ampelopsis grossedentata konjac and a preparation method thereof. The main ingredients of the dried ampelopsis grossedentata konjac comprise ampelopsis grossedentata and konjac glucomannan. The ampelopsis grossedentata contains 19 kinds of essential nutrients and trace elements for human bodies, having functions of preventing of such diseases as cardiovascular disease, osteoporosis, cancer, and the like; inhibiting of Gram-negative bacteria, influenza A virus, and influenza B virus; and no influence on protein digestion and absorption because the ampelopsis grossedentata does not contain tannic acid, and being suitable to eat by people with anemia. Konjac has such benefits as detoxifying, weight losing, blood sugar reducing, blood pressure lowering, cancer preventing, and the like. Complex gum formed by Konjac gum and xanthan gum is used as an encapsulating wall material, protecting ingredient activity of the ampelopsis grossedentata. The dried ampelopsis grossedentata konjac provided by the invention has the advantages of easily obtained raw materials, low price, safety and antibacterial property which totally meet the requirements of the national related standards, and more abundant nutrition compared with the common leisure foods. Besides, the dried ampelopsis grossedentata konjac has such health care functions as weight losing, inflammation diminishing, deficiency fire reducing, blood sugar reducing, blood pressure lowering, appearance improving, sleep improving, and the like.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, be specifically related to a kind of vine tea konjaku and do and preparation method thereof.
Background technology
Konjaku is done because its mouthfeel is unique, instant, particularly has fat-reducing, the effect such as hypoglycemic, hypotensive, liked by the consumer.At present, it is that fresh Amorphophallus rivieri is dehydrated and makes mostly that konjaku is done, and composition and nutrition are comparatively single.Vine tea is nutritious, and especially the content of brass compounds and selenium is far above green tea and jasmine tea, and has the fire of deficiency type of falling, anti-inflammatory, step-down, beauty treatment, improves the effects such as sleep quality.But brew the edible vine tea of mode with boiling water, be not suitable with the occasions such as fast pace work and life, field work; In addition, the tea flavour road is pained, can not be accepted by all colonies.So, vine tea is combined with konjaku, develop a kind of nutritious, have health care, mouthfeel better, be fit to the leisure food that makes things convenient for of mass consumption, have good future develop.
Application number is 02139201.3 patent of invention " rich selenium the konjaku-green tea health food " (applying date: 2002/10/24) introduced the health food that the rich selenium Rhizoma amorphophalli extract of a kind of usefulness and green tea powder prepare.Konjaku glucomannan directly mixes mouthfeel with the green tea powder and should not be accepted, and the tannic acid that contains of green tea can affect digestion and the absorption of protein.
Application number is that (applying date: the ground sugar-preserved gourd of 2009/01/16) having introduced a kind of pretreatment is made the processing method of dried sweet potato through the processing such as candied for 200910300213.5 patent of invention " a kind of processing method of honey dried sweet potato ".This dried sweet potato has pachyrhizus and honey mixing local flavor, and mouthfeel is better, but does not have the drug effect health.
Summary of the invention
The objective of the invention is to utilize vine tea and konjaku glucomannan abundant nutrition, toxin expelling, anti-inflammatory, fall the fire of deficiency type, hypoglycemic, hypotensive, improve sleep, improve the multiple special physiological functions such as resistance, provide a kind of vine tea konjaku to do and preparation method thereof.
The preparation method that a kind of vine tea konjaku of the present invention is done is characterized in that operating procedure is as follows:
(1) preparation of vine tea concentrate:
A) preliminary treatment of vine tea: with pulverizer the vine tea dry product is crushed to 40～50 orders, or rolloff to grating degree is 0.3～0.4mm;
B) ultrasonic-leaching: with vine tea powder and water by weight for the ratio of l:9～1:15 places 60～65 ℃ ultrasonic extractor, lixiviate 1～2 time, at every turn lixiviate 10～15min;
C) centrifugation: put solution centrifugal 20～30min in the centrifuge of 4000r/min, get supernatant;
D) rotary evaporation: centrifugal good supernatant is taken out, in 35～50 ℃, with the rotating speed rotary evaporation of 60～80r/min, make the rear supernatant concentration of evaporation for subsequent use to being not more than 50ml;
(2) get the pure water that konjaku glucomannan 7～10g, xanthans 1.2～1.6g, starch 0.9～1.2g place 150～200ml of 5～10 ℃, use agitator 350r/min to stir 5min, and leave standstill normal temperature swelling 50～60min, get KGM Sol;
(3) the vine tea concentrate that step (1) is made and 0.18～0.24g Ca (OH)
2Join in the KGM Sol of step (2), the rotating speed stirring 2～5min with 600r/min～800r/min pours mould into;
(4) steam 50～60min with steamer, 0.4～0.6cm is thick in section, and 0.2% citric acid soaks 1.5～2h, 85～90 ℃ of baking oven baking 3～5h.
Described vine tea, konjaku glucomannan, xanthans, starch, citric acid are food-grade.
The present invention also protects the vine tea konjaku that is obtained by above-mentioned preparation method to do.
Among the present invention, the vine tea of interpolation contains 19 kinds of nutrition and trace elements that human body is necessary; Energy angiocardiopathy preventing, osteoporosis, cancer etc.; Gram-negative bacteria, influenza first type and B virus all there is inhibitory action.Vine tea does not contain tannic acid, does not affect digestion and the absorption of protein, can not capture the interior irony as the hematopoiesis raw material of body, and anaemia crowd is edibility also.Vine tea does not contain the compound that caffeine one class has excitation yet, on the contrary, for the bad crowd of sleep quality, can also improve sleep.The effects such as konjaku tool toxin expelling, fat-reducing, hypoglycemic, hypotensive, anti-cancer.The compound gel that konjac glucomannan and xanthans form can be protected the activity of vine tea composition as a kind of embedding wall material.So even through high-temperature baking, each nutritional labeling and functional component can not be subject to too large impact yet during the vine tea konjaku was done.
The present invention has the following advantages: the vine tea konjaku that uses this method to make is done, and its raw material sources are convenient, and cheap, nuisanceless to environment, security and antibiotic property meet the relative national standards requirement fully.Compare with common leisure food, nutrition is horn of plenty more, and has fat-reducing, anti-inflammatory, falls the fire of deficiency type, hypoglycemic, hypotensive, beauty treatment, improves the health-care effect such as sleep.
The specific embodiment
The present invention is further elaborated below in conjunction with embodiment.
Embodiment: the preparation method that a kind of vine tea konjaku is done may further comprise the steps:
(1) preparation of vine tea concentrate:
A) preliminary treatment of vine tea: the vine tea dry product is crushed to 40 orders with pulverizer;
B) ultrasonic-leaching: with vine tea powder and water by weight for the ratio of 1:12 places 65 ℃ ultrasonic extractor, lixiviate 2 times, at every turn lixiviate 15 min;
C) centrifugation: put solution centrifugal 25min in the centrifuge of 4000r/min, get supernatant;
D) rotary evaporation: centrifugal good supernatant is taken out, under 35 ℃ with the rotating speed rotary evaporation of 70r/min, make evaporation after supernatant concentration for subsequent use to 50ml;
(2) get the pure water that konjaku glucomannan 10g, xanthans 1.6g, starch 1.2g place 8 ℃ 200ml, use agitator 350r/min, stir 5min, leave standstill normal temperature swelling 1h, get KGM Sol;
(3) the vine tea concentrate that step (1) is made and 0.24g Ca (OH)
2Join in the KGM Sol of step (2), the rotating speed stirring 4min with 800r/min pours mould into;
(4) steam 60min with steamer, 0.5cm is thick in section, and 0.2% citric acid soaks 2h, 85 ℃ of baking oven baking 4h.
According to the preparation method that above-mentioned vine tea konjaku is done, enlarge in proportion the amount of preparation of raw material, namely can be used for suitability for industrialized production vine tea konjaku of the present invention and do.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. the preparation method that does of a vine tea konjaku is characterized in that operating procedure is as follows:
(1) preparation of vine tea concentrate:
The preliminary treatment of vine tea: with pulverizer the vine tea dry product is crushed to 40～50 orders, or rolloff to grating degree is 0.3～0.4mm;
Ultrasonic-leaching: with vine tea powder and water by weight for the ratio of l:9～1:15 places 60～65 ℃ ultrasonic extractor, lixiviate 1～2 time, at every turn lixiviate 10～15min;
Centrifugation: put solution centrifugal 20～30min in the centrifuge of 4000r/min, get supernatant;
Rotary evaporation: centrifugal good supernatant is taken out, in 35～50 ℃, with the rotating speed rotary evaporation of 60～80r/min, make the rear supernatant concentration of evaporation for subsequent use to being not more than 50ml;
(2) get the pure water that konjaku glucomannan 7～10g, xanthans 1.2～1.6g, starch 0.9～1.2g place 150～200ml of 5～10 ℃, use agitator 350r/min to stir 5min, and leave standstill normal temperature swelling 50～60min, get KGM Sol;
(3) the vine tea concentrate that step (1) is made and 0.18～0.24g Ca (OH)
2Join in the KGM Sol of step (2), the rotating speed stirring 2～5min with 600r/min～800r/min pours mould into;
(4) steam 50～60min with steamer, 0.4～0.6cm is thick in section, and 0.2% citric acid soaks 1.5～2h, 85～90 ℃ of baking oven baking 3～5h.
2. the preparation method that does of a kind of vine tea konjaku according to claim 1 is characterized in that operating procedure is as follows:
(1) preparation of vine tea concentrate:
A) preliminary treatment of vine tea: the vine tea dry product is crushed to 40 orders with pulverizer;
B) ultrasonic-leaching: with vine tea powder and water by weight for the ratio of 1:12 places 65 ℃ ultrasonic extractor, lixiviate 2 times, at every turn lixiviate 15 min;
C) centrifugation: put solution centrifugal 25min in the centrifuge of 4000r/min, get supernatant;
D) rotary evaporation: centrifugal good supernatant is taken out, under 35 ℃ with the rotating speed rotary evaporation of 70r/min, make evaporation after supernatant concentration for subsequent use to 50ml;
(2) get the pure water that konjaku glucomannan 10g, xanthans 1.6g, starch 1.2g place 8 ℃ 200ml, use agitator 350r/min, stir 5min, leave standstill normal temperature swelling 1h, get KGM Sol;
(3) the vine tea concentrate that step (1) is made and 0.24g Ca (OH)
2Join in the KGM Sol of step (2), the rotating speed stirring 4min with 800r/min pours mould into;
(4) steam 60min with steamer, 0.5cm is thick in section, and 0.2% citric acid soaks 2h, 85 ℃ of baking oven baking 4h.
3. done by the vine tea konjaku of the method for claim 1 or 2 preparation.
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| CN 201210130609 CN102626197B (en) | 2012-04-28 | 2012-04-28 | Dried ampelopsis grossedentata konjac and preparation method thereof |
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| CN 201210130609 CN102626197B (en) | 2012-04-28 | 2012-04-28 | Dried ampelopsis grossedentata konjac and preparation method thereof |
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| CN102626197B true CN102626197B (en) | 2013-04-17 |
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| CN109486612A (en) * | 2018-10-19 | 2019-03-19 | 湖北省农业科学院中药材研究所 | A kind of fresh Pachyrhizua angulatus fermentation liquid and its product |
| CN109289038B (en) * | 2018-11-21 | 2021-06-15 | 江西维莱营健高科有限公司 | Composition and preparation method and application thereof |
| CN111631398A (en) * | 2020-06-11 | 2020-09-08 | 重庆小糖健康科技有限公司 | Food composition with blood sugar and blood fat reducing effects, preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108062A (en) * | 1994-12-22 | 1995-09-13 | 张阳德 | Compound slice food made from Amorphophallus rivieri |
| CN1943424A (en) * | 2006-10-17 | 2007-04-11 | 福州大学 | Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108062A (en) * | 1994-12-22 | 1995-09-13 | 张阳德 | Compound slice food made from Amorphophallus rivieri |
| CN1943424A (en) * | 2006-10-17 | 2007-04-11 | 福州大学 | Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process |
Non-Patent Citations (4)
| Title |
|---|
| 张甫生等.魔芋饮料的加工技术.《江苏食品与发酵》.2002,(第2期),37-38. |
| 赖红艳等.魔芋藤茶营养果冻的研制.《食品科技》.2008,(第7期),105-108. |
| 魔芋藤茶营养果冻的研制;赖红艳等;《食品科技》;20081231(第7期);105-108 * |
| 魔芋饮料的加工技术;张甫生等;《江苏食品与发酵》;20020630(第2期);37-38 * |
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Effective date of registration: 20180706 Address after: No. 39, Chengguan Town, Xinjie, Shaanxi, Ankang City, Shaanxi Patentee after: Langao County Zhu Shanshi industry Co., Ltd Address before: 350002 Jinshan District, Jianxin Town, Cangshan District, Fuzhou, Fujian Patentee before: Fujian Agricultural and Forestry University |
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