CN103589547B - The preparation method of a kind of asparagus branches and leaves hops - Google Patents
The preparation method of a kind of asparagus branches and leaves hops Download PDFInfo
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- CN103589547B CN103589547B CN201310546561.7A CN201310546561A CN103589547B CN 103589547 B CN103589547 B CN 103589547B CN 201310546561 A CN201310546561 A CN 201310546561A CN 103589547 B CN103589547 B CN 103589547B
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Abstract
The invention belongs to food processing field, particularly disclose the preparation method of a kind of asparagus branches and leaves hops, it is characterized in that: with the branches and leaves above the female stem of asparagus for raw material, through cleaning, airing, drying, the enzyme that goes out, fermentation, oven dry, pulverizing, enzymolysis, extraction, briquetting, packaging final prod.Asparagus branches and leaves hop oroduct has the character of hops, partly or entirely can substitute the production that hops is used for beer.Especially utilize the asparagus branches and leaves hops that the branches and leaves above the female stem of asparagus are raw material to produce, prevent the waste of asparagus branches and leaves resource, avoid environmental pollution, the comprehensive utility value that improve asparagus branches and leaves.Not only increasing economic benefit, also with reasonably utilizing, certain reference being provided to the deep processing of China's current asparagus branches and leaves resource.
Description
Technical field
The invention belongs to food processing field, particularly the manufacture method of a kind of asparagus branches and leaves hops.
Background technology
Asparagus formal name used at school officinalis, be the dioecious per nnial herb of Liliaceae Asparagus, asparagus is rich in multiple amino acids, protein and VITAMIN, and its content is higher than general vegetable and fruit.Found by research, asparagus branches and leaves contain active substance (triterpene substance terpenes and terpenes oxide compound), amino acid, mineral element, l-asparagine and salt, also containing flavonoid compound, xitix (Vc), mannosans, choline and arginine etc.Wherein, the content of each amino acid and mineral substance is respectively aspartic acid 4590 μ g/g, Threonine 2130 μ g/g, Serine 2200 μ g/g, L-glutamic acid 6080 μ g/g, glycine 2500 μ g/g, L-Ala 3100 μ g/g, Gelucystine 140 μ g/g, α-amino-isovaleric acid 2300 μ g/g, methionine(Met) 240 μ g/g, calcium 272.56 μ g/g, phosphorus 550 μ g/g, potassium 1200 μ g/g, sodium 64.93 μ g/g, magnesium 455.67 μ g/g, zinc 8.02 μ g/g, copper 10.8 μ g/g, manganese 7.12 μ g/g; Have anticancer, improve the multinomial physiological functions such as immunity, antifatigue, anti-ageing, reducing blood-fat and protecting liver and detoxication, beer also can be made to have soft hardship sense, there is the character of hops.
Current asparagus branches and leaves are not utilized, and are mostly burned by bamboo shoot agriculture, not only cause very large waste, also pollute atmospheric environment simultaneously.Infer according to relevant department, when branches and leaves are burnt in bamboo shoot agriculture, PM2.5 is higher than national standard more than 50 times.
So fully develop this resource of asparagus branches and leaves can increase economic benefit, be significant.In recent years, along with people are to the progressively understanding of asparagus branches and leaves nutritive value, asparagus branches and leaves intensive processing development potentiality huge.Current, the hops price comparison on market is high, and by contrast, the cost of asparagus beer flower is low, and price is low, and economic benefit is large.Asparagus beer flower is the deep processed product of asparagus branches and leaves, partly or entirely can substitute hops and be used for, in the production of beer, also can being applied in the products such as beverage, healthcare products, medicinal raw material.Not only increasing economic benefit, also with reasonably utilizing, certain reference being provided to the deep processing of China's current asparagus branches and leaves resource.
Summary of the invention
For overcoming the shortcoming of prior art, the invention provides the manufacture method of a kind of with low cost, technique is simple, production efficiency is high asparagus branches and leaves hops.
The present invention is achieved through the following technical solutions:
A preparation method for asparagus branches and leaves hops, is characterized in that: with the branches and leaves above the female stem of fresh asparagus for raw material, through cleaning, airing, drying, the enzyme that goes out, fermentation, oven dry, pulverizing, enzymolysis, extraction, briquetting, packaging final prod; It comprises the steps:
(1) clean: the branches and leaves chosen above the female stem of the fresh asparagus of high-quality are raw material, carry out washing stringency to raw material, to remove the microorganism of raw material surface attachment, sand, dead leaf and part pesticide residue to ensure the stability of quality product;
(2) airing: the asparagus branches and leaves after cleaning are placed on ventilation and dry, and should not tan by the sun in the sun;
(3) dry: by the asparagus branches and leaves microwave vacuum drying after airing;
(4) go out enzyme: dried asparagus branches and leaves carry out microwave deactivating enzyme;
(5) ferment: add the yeast and milk-acid bacteria that have activated, mix, carry out sleeping cylinder fermentation, after fermentation, go out tank;
(6) dry: asparagus is put into air-dry baker low-temperature air-drying;
(7) pulverize: adopt dry ground, pulverized by under the mutual effect of impact of the impact of tooth, shearing, friction and storeroom between the movable fluted disc and fixed gear plate of high speed rotating, after 40 eye mesh screens screenings required powder;
(8) enzymolysis: add enzyme and carry out enzymolysis;
(9) extract: utilize ultrasonic extraction method;
(10) briquetting: utilize briquetting forming machine, will extract the material compound stalk forming obtained;
(11) packaging final prod: to the material bagging through briquetting, packaging final prod.
Preferably, in described step (1), during cleaning, add the tensio-active agent of 0.2 ‰ of raw materials quality, the vitamins C of 0.8 ~ 1 ‰ and the citric acid of 0.3 ‰.
Preferably, in described step (3), drying temperature is 50-60 DEG C, dry 1.5h, and vacuum tightness is 500-600mmHg.
Preferably, in described step (4), under microwave power is 800W condition, process 1min.
Preferably, in described step (5), add 2% yeast and 0.015% milk-acid bacteria of raw materials quality after the microwave deactivating enzyme activated, sleeping cylinder fermentation, leavening temperature is 26-30 DEG C, ferments 12 hours.
Preferably, in described step (8), add the polygalacturonase of 0.4% of raw materials quality after pulverizing, the cellulase of 0.4% and 0.4% hemicellulase, continue enzymolysis 2 hours.
Preferably, in step (9), ultrasonic extraction conditions: ultrasonic power 250W, 60% ethanol, at temperature 60 C, extracts 30min, extracts 2-3 time.
Relative to prior art, the invention has the beneficial effects as follows: the asparagus branches and leaves hops that the present invention produces, technique is simple, and production efficiency is high.Asparagus branches and leaves hop oroduct has the character of hops, partly or entirely can substitute the production that hops is used for beer.Especially utilize the asparagus beer peanut that the branches and leaves above the female stem of asparagus are raw material to produce, prevent the waste of asparagus resource, avoid environmental pollution, the comprehensive utility value that improve asparagus branches and leaves.Not only increasing economic benefit, also with reasonably utilizing, certain reference being provided to the deep processing of China's current asparagus branches and leaves resource.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Fig. 1 is asparagus branches and leaves hops preparation technology schema of the present invention.
Embodiment
Below in conjunction with specific embodiment, the present invention is further illustrated.
A preparation method for asparagus branches and leaves hops, it comprises the steps:
(1) clean: the branches and leaves chosen above the female stem of the fresh asparagus of high-quality are raw material, carry out washing stringency to raw material, to remove the stability to ensure quality product such as the microorganism of raw material surface attachment, sand, dead leaf and part pesticide residue.
The tensio-active agent of 0.2 ‰ of raw materials quality, the vitamins C of 0.8 ~ 1 ‰ and the citric acid of 0.3 ‰ is added during cleaning, to improve clean effect, the copper in removing sterilant and other heavy metal.
(2) airing: the asparagus branches and leaves after cleaning are placed on ventilation and dry.Should not tan by the sun in the sun.
(3) dry: microwave vacuum drying, drying temperature is 50-60 DEG C, dry 1.5h, and vacuum tightness is 500-600mmHg; The advantages such as microwave vacuum drying has fast, efficient, low temperature.
(4) go out enzyme: dried branches and leaves carry out microwave deactivating enzyme.Under microwave power is 800W condition, process 1min.Microwave deactivating enzyme shortens the enzyme processing time that goes out, and improves the effect of go out enzyme processing time and the enzyme that goes out.Have fast, efficiently, safety, energy-conservation, reduce the features such as production cost.
(5) ferment: add 2% yeast of raw materials quality after the microwave deactivating enzyme activated, 0.015% milk-acid bacteria, mix, carry out sleeping cylinder fermentation, leavening temperature is 26-30 DEG C, ferments after 12 hours, goes out tank; The tunning produced in fermenting process, is rich in various bioactivators, has higher nutrition and health care function.
(6) dry: asparagus branches and leaves are put into air-dry baker low-temperature air-drying.Temperature controls at 50 DEG C-60 DEG C.Oven drying at low temperature can retain more food nutrient composition.
(7) pulverize: adopt dry ground, pulverized by under the mutual effect of impact of the impact of tooth, shearing, friction and storeroom between the movable fluted disc and fixed gear plate of high speed rotating, after 40 eye mesh screens screenings required powder.
(8) enzymolysis: add the polygalacturonase of 0.4% of raw materials quality after pulverizing, the cellulase of 0.4% and 0.4% hemicellulase, continue enzymolysis 2 hours.Enzymolysis can reduce viscosity, reduces product bitter taste.
(9) extract: utilize ultrasonic extraction method; Ultrasonic power 250W, uses 60% ethanol, at temperature 60 C, extracts 30min, extracts 2-3 time.The supersound extraction time comparatively traditional method greatly shorten, extraction time is short, and extraction efficiency is high.Extracting temperature is low, has provide protection to the effective constituent of case of thermal instability, facile hydrolysis or oxidation, simultaneously greatly energy-conservation energy consumption; Extraction process running cost is low, and overall economic efficiency is remarkable.
(10) briquetting: utilize briquetting forming machine, will extract the material compound stalk forming obtained.
(11) packaging final prod: to the material bagging through briquetting, packaging final prod.
Claims (5)
1. an asparagus branches and leaves hops, is characterized in that: be made up of following methods: with the branches and leaves above the female stem of fresh asparagus for raw material, through cleaning, airing, drying, the enzyme that goes out, fermentation, oven dry, pulverizing, enzymolysis, extraction, briquetting, packaging final prod; It comprises the steps:
(1) clean: the branches and leaves chosen above the female stem of the fresh asparagus of high-quality are raw material, carry out washing stringency to raw material, to remove the microorganism of raw material surface attachment, sand, dead leaf and part pesticide residue to ensure the stability of quality product; The tensio-active agent of 0.2 ‰ of raw materials quality, the vitamins C of 0.8 ~ 1 ‰ and the citric acid of 0.3 ‰ is added during cleaning;
(2) airing: the asparagus branches and leaves after cleaning are placed on ventilation and dry, and should not tan by the sun in the sun;
(3) dry: by the asparagus branches and leaves microwave vacuum drying after airing; Drying temperature is 50-60 DEG C, dry 1.5h, and vacuum tightness is 500-600mmHg;
(4) go out enzyme: dried asparagus branches and leaves carry out microwave deactivating enzyme;
(5) ferment: add the yeast and milk-acid bacteria that have activated, mix, carry out sleeping cylinder fermentation, after fermentation, go out tank;
(6) dry: asparagus branches and leaves are put into air-dry baker low-temperature air-drying;
(7) pulverize: adopt dry ground, pulverized by under the mutual effect of impact of the impact of tooth, shearing, friction and storeroom between the movable fluted disc and fixed gear plate of high speed rotating, after 40 eye mesh screens screenings required powder;
(8) enzymolysis: add enzyme and carry out enzymolysis;
(9) extract: utilize 60% ethanol to carry out ultrasonic extraction method;
(10) briquetting: utilize briquetting forming machine, will extract the material compound stalk forming obtained;
(11) packaging final prod: to the material bagging through briquetting, packaging final prod.
2. asparagus beer branches and leaves hops according to claim 1, is characterized in that: in described step (4), under microwave power is 800W condition, process 1min.
3. asparagus branches and leaves hops according to claim 1, is characterized in that: in described step (5), adds 2% yeast and 0.015% milk-acid bacteria of raw materials quality after the microwave deactivating enzyme activated, and sleeping cylinder fermentation, leavening temperature is 26-30 DEG C, ferments 12 hours.
4. asparagus branches and leaves hops according to claim 1, is characterized in that: in described step (8), add the polygalacturonase of 0.4% of raw materials quality after pulverizing, the cellulase of 0.4% and 0.4% hemicellulase, continue enzymolysis 2 hours.
5. asparagus branches and leaves hops according to claim 1, is characterized in that: in step (9), ultrasonic extraction conditions: ultrasonic power 250W, at temperature 60 C, extracts 30min, extracts 2-3 time.
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| CN103589547B true CN103589547B (en) | 2015-12-09 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10009884A1 (en) * | 2000-03-01 | 2001-09-06 | Brauerei Zum Kuchlbauer Gmbh | Beer or beer-based drinks are given a distinctive and novel flavor by addition of asparagus at any one of several stages in the brewing process |
| CN101579136A (en) * | 2009-06-12 | 2009-11-18 | 菏泽巨鑫源食品有限公司 | Concentrated cloudy juice prepared from waste asparagus and processing technology thereof |
| CN101623040A (en) * | 2009-08-11 | 2010-01-13 | 菏泽巨鑫源食品有限公司 | Fermented asparagus puer tea and preparation method thereof |
| CN101946936A (en) * | 2010-08-24 | 2011-01-19 | 菏泽巨鑫源食品有限公司 | Process for preparing concentrated asparagus clear juice |
| CN102703267A (en) * | 2012-07-05 | 2012-10-03 | 江西省农业科学院 | Processing method of asparagus health beer |
-
2013
- 2013-11-07 CN CN201310546561.7A patent/CN103589547B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10009884A1 (en) * | 2000-03-01 | 2001-09-06 | Brauerei Zum Kuchlbauer Gmbh | Beer or beer-based drinks are given a distinctive and novel flavor by addition of asparagus at any one of several stages in the brewing process |
| CN101579136A (en) * | 2009-06-12 | 2009-11-18 | 菏泽巨鑫源食品有限公司 | Concentrated cloudy juice prepared from waste asparagus and processing technology thereof |
| CN101623040A (en) * | 2009-08-11 | 2010-01-13 | 菏泽巨鑫源食品有限公司 | Fermented asparagus puer tea and preparation method thereof |
| CN101946936A (en) * | 2010-08-24 | 2011-01-19 | 菏泽巨鑫源食品有限公司 | Process for preparing concentrated asparagus clear juice |
| CN102703267A (en) * | 2012-07-05 | 2012-10-03 | 江西省农业科学院 | Processing method of asparagus health beer |
Non-Patent Citations (1)
| Title |
|---|
| 芦笋发酵饮料;芦笋发酵饮料;《百度文库，http://wenku.baidu.com/view/2aaa2bcd5fbfc77da269b14a?fr=prin》;20130328;第1-4页 * |
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Effective date of registration: 20190410 Address after: 274000 West Side of Qinghe North Road and Songhua River Road Intersection in Cao County, Heze City, Shandong Province Patentee after: Shandong Juxinyuan Agricultural Technology Co., Ltd. Address before: 2715 Heze Juxinyuan Food Co., Ltd., Jinzhuang Development Zone, Suji Town, Cao County, Heze City, Shandong Province Patentee before: Heze Jvxinyuan Food Co., Ltd. |