CN103704714B - 一种山楂葛粉香醋含片的制作方法 - Google Patents
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Abstract
本发明公开了一种山楂葛粉香醋含片的制作方法，该方法包括（1）山楂浓缩汁的制备；（2）配料；（3）含片的制备。本发明通过大量实验摸索出了一套山楂葛粉香醋含片的制作工艺，优化了有关技术参数，确定了各种原料的最佳添加量，得到的产品口感细腻、有浓郁山楂醋香味、表面光滑美观、硬度和酸甜度适中、是一种具有保健功能的山楂葛粉香醋含片，具备很强的商业实用价值。
Description
技术领域
本发明涉及一种含片的制作方法，具体指采用山楂、葛粉和湘西原香醋为主要原料制作含片的方法。
背景技术
山楂为蔷薇科山楂属落叶乔木，是我国特有的栽培果树，营养丰富，除含有碳水化合物、氨基酸和有机酸外，还富含维生素、矿物质以及微量元素，VC与钙含量更丰富，尤适幼儿与孕妇对钙质的需要。山楂中的有机酸包括山楂酸、酒石酸、柠檬酸等，总酸量5.04%，故山楂及其食品都有较强的酸味。山楂可用于高血压、冠心病及高血脂症的治疗，对痢疾杆菌和绿脓杆菌有较强抑制作用，还有一定的预防癌症效果。
葛根为豆科葛属植物的根，为药食两用资源，现代药理研究表明，葛根素、葛根素木糖甙、金雀异黄素、大豆甙、大豆甙元等异黄酮类化合物是葛根的主要有效成份，具有促进心脑血管循环、降血脂、降血糖、降血醇、抗衰老、抗癌、抗疲劳、增强机体免疫力等多种生理功能，尤其以维护心脑血管健康的作用最为显著。葛根中富含淀粉——葛粉，采用科学方法从其中提取的葛粉保留了葛根的各种有效成分，是一种优于一般谷物淀粉的营养独特且具有保健功效的绿色食品，在国际上享有“长寿粉”之美誉。目前国内以葛粉为原料开发的食品以即食葛粉为主，其它种类较为少见。因此，以优质葛粉为载体开发生产保健食品，具有极大的开发价值和广阔的市场前景。
湘西原香醋为湖南省湘西自治州地方名优特产，成品棕红透明、香气馥郁、酸味浓厚、爽口不涩、回味甘甜，在湘鄂渝黔4省（市）边区享有盛誉。醋有多种功能，如杀菌、消毒、解腥；同时还有保健与食疗的作用，如降血压、防止动脉硬化和治疗冠心病及高血压的功效。此外，它还具有延缓衰老、预防结石、便秘、帮助消化等功效。这样各种有效成分汇集在醋类产品中，经常食用可达到自然调整体质、平衡血液酸碱值、促进体内新陈代谢的作用，让身体更有活力、更健康。
因此，将山楂浓缩汁与湘西原香醋、葛粉、葡萄糖和水等按一定比例混合后压成片状，制成一种酸甜可口的含片，具有山楂独特的风味，口感细腻、爽口，食用方便，符合现代人的口味和要求，具有很大的市场发展潜力，但目前市场上未见有这类产品销售，也缺乏相关的制作工艺。
发明内容
为开发新产品，拓宽山楂、湘西原香醋、葛粉的用途，丰富市场，本发明人经过大量的试验，终于发明出一种山楂葛粉香醋含片的制作方法，运用该方法得到的产品口感好，性质稳定，保质期长并可在商业上获得成功。
本发明包括以下几个步骤：
（1）山楂浓缩汁的制备：挑选无病虫害、无霉变的干山楂片，去杂、清水漂洗，在室温下加水浸泡10-15小时后，煮沸并维持10-20分钟以软化果片，进行打浆处理，再将山楂浆肉冷却至室温，加水至料液比为1:6-1:8，加入料液总质量0.1-0.2%的果胶酶，35-45℃酶解3-5h，酶解后的浆液离心后取上清液，灭酶处理后将液体浓缩至加水量的1/18-1/22，得山楂汁浓缩液，备用。
（2）配料：将一定量的山楂浓缩液、葛粉、葡萄糖、湘西原香醋、蔗糖、硬脂酸镁和食盐进行混合，其中山楂浓缩液占9.0-11.0%、湘西原香醋占8.0-10.0%、蔗糖占3.5-4.5%、硬酯酸镁占0.45-0.55%、食盐占0.9-1.1%，其余为葡萄糖和葛粉的混合物，混合物中葡萄糖和葛粉的比例为2.8:1-3.2:1，物料混合均匀后，缓慢加入水调整物料湿度，制成软材，得到的软材具备手捏成团，轻压则散的特点。
（3）含片的制备：将制得的软材造粒、干燥、压片并辐照灭菌后即得。
与现有技术相比，本发明的有益效果是：山楂葛粉香醋含片的生产受多方面因素的影响，如主要原料的用量比例、填充剂的用量、湿润剂的添加量、造粒工艺、干燥温度等，本发明通过大量实验摸索出了一套山楂葛粉香醋含片的制作工艺，优化了有关技术参数，确定了各种原料的最佳添加量，得到的产品口感细腻、有浓郁山楂醋香味、表面光滑美观、硬度和酸甜度适中，是一种具有保健功能的山楂葛粉香醋含片。
本发明拓宽了山楂、葛粉、香醋等产品的用途，有利于开发利用这些产品。
本发明在山楂浓缩汁的制备过程中用到了果胶酶，有利于浓缩汁的澄清和品质提高，最终确保了山楂葛粉香醋含片的品质。
本发明得到的山楂葛粉香醋含片采用辐照灭菌替代通常的高压蒸汽灭菌，在确保灭菌效果的同时，有利于保持产品的形态和延长保质期、降低成本，是一种理想的灭菌方式。
具体实施方式
以下对山楂葛粉香醋含片的制作方法进行详细说明。
实施例1：
（1）山楂浓缩汁的制备：挑选无病虫害、无霉变的干山楂片，去杂、清水漂洗，在室温下加水浸泡11小时后，煮沸并维持15分钟以软化果片，进行打浆处理，再将山楂浆肉冷却至室温，加水至料液比为1:7.1，加入料液总质量0.11%的果胶酶，41℃酶解3.9h，酶解后的浆液离心后取上清液，灭酶处理后将液体浓缩至加水量的1/21，得山楂汁浓缩液，备用。
（2）配料：将一定量的山楂浓缩液、葛粉、葡萄糖、湘西原香醋、蔗糖、硬脂酸镁和食盐进行混合，其中山楂浓缩液占9.2%、湘西原香醋占9.8%、蔗糖占4.1%、硬酯酸镁占0.46%、食盐占0.93%，其余为葡萄糖和葛粉的混合物，混合物中葡萄糖和葛粉的比例为3:1，物料混合均匀后，缓慢加入水调整物料湿度，制成软材，得到的软材具备手捏成团，轻压则散的特点。
（3）含片的制备：将制得的软材造粒、干燥、压片并辐照灭菌后即得。
实施例2：
（1）山楂浓缩汁的制备：挑选无病虫害、无霉变的干山楂片，去杂、清水漂洗，在室温下加水浸泡13小时后，煮沸并维持19分钟以软化果片，进行打浆处理，再将山楂浆肉冷却至室温，加水至料液比为1:6.2，加入料液总质量0.15%的果胶酶，37℃酶解4.7h，酶解后的浆液离心后取上清液，灭酶处理后将液体浓缩至加水量的1/19，得山楂汁浓缩液，备用。
（2）配料：将一定量的山楂浓缩液、葛粉、葡萄糖、湘西原香醋、蔗糖、硬脂酸镁和食盐进行混合，其中山楂浓缩液占10.1%、湘西原香醋占9.1%、蔗糖占4.4%、硬酯酸镁占0.51%、食盐占0.99%，其余为葛粉和葡萄糖的混合物，混合物中葡萄糖和葛粉的比例为2.9:1，物料混合均匀后，缓慢加入水调整物料湿度，制成软材，得到的软材具备手捏成团，轻压则散的特点。
（3）含片的制备：将制得的软材造粒、干燥、压片并辐照灭菌后即得。
实施例3：
（1）山楂浓缩汁的制备：挑选无病虫害、无霉变的干山楂片，去杂、清水漂洗，在室温下加水浸泡14小时后，煮沸并维持11分钟以软化果片，进行打浆处理，再将山楂浆肉冷却至室温，加水至料液比为1:7.8，加入料液总质量0.15%的果胶酶，44℃酶解3.1h，酶解后的浆液离心后取上清液，灭酶处理后将液体浓缩至加水量的1/20，得山楂汁浓缩液，备用。
（2）配料：将一定量的山楂浓缩液、葛粉、葡萄糖、湘西原香醋、蔗糖、硬脂酸镁和食盐进行混合，其中山楂浓缩液占10.8%、湘西原香醋占8.2%、蔗糖占3.6%、硬酯酸镁占0.54%、食盐占1.07%，其余为葡萄糖和葛粉的混合物，混合物中葡萄糖和葛粉的比例为3.1:1，物料混合均匀后，缓慢加入水调整物料湿度，制成软材，得到的软材具备手捏成团，轻压则散的特点。
（3）含片的制备：将制得的软材造粒、干燥、压片并辐照灭菌后即得。
Claims (2)
1.一种山楂葛粉香醋含片的制作方法，其特征在于包含以下几个步骤：
（1）山楂浓缩汁的制备：挑选无病虫害、无霉变的干山楂片，去杂、清水漂洗，在室温下加水浸泡10-15小时后，煮沸并维持10-20分钟以软化果片，进行打浆处理，再将山楂浆肉冷却至室温，加水至料液比为1:6-1:8，加入料液总质量0.1-0.2%的果胶酶，35-45℃酶解3-5h，酶解后的浆液离心后取上清液，灭酶处理后将液体浓缩至加水量的1/18-1/22，得山楂汁浓缩液，备用；
（2）配料：将一定量的山楂浓缩液、葛粉、葡萄糖、湘西原香醋、蔗糖、硬脂酸镁和食盐进行混合，其中山楂浓缩液占9.0-11.0%、湘西原香醋占8.0-10.0%、蔗糖占3.5-4.5%、硬酯酸镁占0.45-0.55%、食盐占0.9-1.1%、其余为葡萄糖和葛粉的混合物，混合物中葡萄糖和葛粉的比例为2.8:1-3.2:1，物料混合均匀后，缓慢加入水调整物料湿度，制成软材，得到的软材具备手捏成团，轻压则散的特点；
（3）含片的制备：将制得的软材造粒、干燥、压片并辐照灭菌后即得。
2.根据权利要求1所述方法制得的山楂葛粉香醋含片。
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