CN103393161A - 一种葛仙米吊瓜营养粉的加工方法 - Google Patents
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Abstract
本发明公开了一种葛仙米吊瓜营养粉的加工方法，采用葛仙米、吊瓜为主要原料，将葛仙米挑选、清洗、晾干；将吊瓜进行挑选脱壳、粉碎、混合、磨浆、均质、喷雾干燥制成营养粉，采用本方法加工而成的营养粉营养成分全面，不仅具有葛仙米清热收敛、益气明目的功能，同时还有吊瓜润肺化痰、降火止咳的作用，同时，加工成的营养粉即可作为产品直接上市，也可作为牛奶饮品、植物蛋白饮料的添加物，扩大了产品的应用范围。
Description
技术领域
本发明涉及一种营养粉的加工方法，尤其是涉及一种葛仙米吊瓜营养粉的加工方法。
背景技术
葛仙米俗称天仙菜、田木耳、天仙米。属蓝绿藻的一种，为水生藻类植物，单细胞，无根无叶，墨绿色珠状，纯野生，是名副其实的纯天然绿色食品。内含15种氨基酸(果王猕猴桃才12种)、人体所需八种氨基酸葛仙米占7种、干物质总蛋白高达52～56％，维生素C含量接近鲜枣，比山楂高5倍多，比柑桔高15倍，维生素B1、B2高于一般菌藻类，具有清热收敛、益气明目。用于夜盲症，脱肛；外用治烧烫伤的作用。
吊瓜，又名栝楼，别名药瓜、瓜萎等，葫芦科栝楼属。《纲目》记载：润肺燥，降火。治咳嗽，涤痰结，利咽喉，消痈肿疮毒。吊瓜籽粒大肉多，含丰富的脂肪、蛋白质和多种氨基酸和微量元素，是食用瓜中的上品。其根、果实、瓜皮、瓜籽也是重要的中药材。具有很高的营养及药用价值。现有的技术下，吊瓜被广泛加工成食材、药材、药品、护肤品等产品。葛仙米与吊瓜加工成营养粉，未见到相关报道。
发明内容
本发明所要解决的技术问题是以葛仙米、吊瓜为原料，采用原料独立粉碎、混合、磨浆、均质、喷雾干燥的方法加工生产，充分保留了原料中的营养物质，方法简单，便于掌握。
本发明解决其技术问题所采取的技术方案是：一种葛仙米吊瓜营养粉的加工方法，其特征在于：采用以下步骤：
A、葛仙米处理：挑选新鲜、完整的葛仙米经清洗、自然晾干后，备用；
B、吊瓜预处理：将成熟的吊瓜用脱壳机脱壳处理，在用粉碎机粉成碎粒；
C、混合：将葛仙米与吊瓜碎粒按一定比例混合，制得混合物，备用；
D、磨浆：将混合物进行磨浆，磨浆时加水量为原料的4-8倍，用60-80目的筛网过滤，所得滤渣再加2-4倍水进行二次磨浆，将两次所得浆液混合，并做灭酶处理，制得混合浆液；
E、均质：将混合液均质处理，温度为60-70℃，压力为30-40Mpa；
F、喷雾干燥：将均质好的喷粉液进行喷雾干燥，得到葛仙米吊瓜营养粉；
G、杀菌、检验、包装后，制成成品。
在步骤C中一定比例为以下组份：葛仙米为30～45重量份、百合粉为55～70重量份。
相较于现有技术，采用本方法加工而成的营养粉营养成分全面，不仅具有葛仙米清热收敛、益气明目的功能，同时还有吊瓜润肺化痰、降火止咳的作用，同时，加工成的营养粉即可作为产品直接上市，也可作为牛奶饮品、植物蛋白饮料的添加物，扩大了产品的应用范围。
具体实施方式
实施例1：
A、葛仙米处理：挑选新鲜、完整的葛仙米经清洗、自然晾干后，备用；
B、吊瓜预处理：将成熟的吊瓜用脱壳机脱壳处理，在用粉碎机粉成碎粒；
C、混合：将3kg的葛仙米与7kg的吊瓜碎粒混合，制得混合物，备用；
D、磨浆：将混合物进行磨浆，磨浆时加入40kg的水，用60目的筛网过滤，所得滤渣再加2倍水进行二次磨浆，将两次所得浆液混合，并做灭酶处理，制得混合浆液；
E、均质：将混合液均质处理，温度为60℃，压力为30Mpa；
F、喷雾干燥：将均质好的喷粉液进行喷雾干燥，得到葛仙米吊瓜营养粉；
G、杀菌、检验、包装后，制成成品。
实施例2：
A、葛仙米处理：挑选新鲜、完整的葛仙米经清洗、自然晾干后，备用；
B、吊瓜预处理：将成熟的吊瓜用脱壳机脱壳处理，在用粉碎机粉成碎粒；
C、混合：将4.5kg的葛仙米与5.5kg的吊瓜碎粒混合，制得混合物，备用；
D、磨浆：将混合物进行磨浆，磨浆时加入80kg的水，用80目的筛网过滤，所得滤渣再加4倍水进行二次磨浆，将两次所得浆液混合，并做灭酶处理，制得混合浆液；
E、均质：将混合液均质处理，温度为70℃，压力为40Mpa；
F、喷雾干燥：将均质好的喷粉液进行喷雾干燥，得到葛仙米吊瓜营养粉；
G、杀菌、检验、包装后，制成成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种葛仙米吊瓜营养粉的加工方法，其特征在于：采用以下步骤：
A、葛仙米处理：挑选新鲜、完整的葛仙米经清洗、自然晾干后，备用；
B、吊瓜预处理：将成熟的吊瓜用脱壳机脱壳处理，在用粉碎机粉成碎粒；
C、混合：将葛仙米与吊瓜碎粒按一定比例混合，制得混合物，备用；
D、磨浆：将混合物进行磨浆，磨浆时加水量为原料的4-8倍，用60-80目的筛网过滤，所得滤渣再加2-4倍水进行二次磨浆，将两次所得浆液混合，并做灭酶处理，制得混合浆液；
E、均质：将混合液均质处理，温度为60-70℃，压力为30-40Mpa；
F、喷雾干燥：将均质好的喷粉液进行喷雾干燥，得到葛仙米吊瓜营养粉；
G、杀菌、检验、包装后，制成成品；
所述的步骤C中一定比例为：葛仙米为30～45重量份，百合粉为55～70重量份。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256019A (zh) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | 一种瓜蒌奶茶粉配方及其加工方法 |
| CN107373344A (zh) * | 2017-09-09 | 2017-11-24 | 彭超昀莉 | 薏苡营养粉的制备方法 |
| CN109247574A (zh) * | 2018-11-26 | 2019-01-22 | 青岛浩然生物科技有限公司 | 一种天然虾青素和葛仙米复合粉剂的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109452602A (zh) * | 2018-09-29 | 2019-03-12 | 安徽省潜山县全丰农产品开发有限责任公司 | 一种炒制瓜蒌籽的加工工艺 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256019A (zh) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | 一种瓜蒌奶茶粉配方及其加工方法 |
| CN107373344A (zh) * | 2017-09-09 | 2017-11-24 | 彭超昀莉 | 薏苡营养粉的制备方法 |
| CN109247574A (zh) * | 2018-11-26 | 2019-01-22 | 青岛浩然生物科技有限公司 | 一种天然虾青素和葛仙米复合粉剂的制作方法 |
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