CN103750195A - 一种南瓜葛根营养粉的制作方法 - Google Patents
一种南瓜葛根营养粉的制作方法 Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract 5
- 235000000832 Ayote Nutrition 0.000 claims abstract description 32
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 32
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 32
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 32
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000009288 screen filtration Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000010234 biliary secretion Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 230000035603 choleresis Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000036995 brain health Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
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- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种南瓜葛根营养粉的制作方法,以南瓜、葛粉为原料,经原料预处理、打浆、调配、均质、杀菌、喷雾干燥等步骤制成营养粉。有益效果:本发明方法加工而成的南瓜葛根营养粉营养物质流失少,速溶性好,风味纯正、口感好,产品所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化。可降血压、帮助消化、能消除体内毒素,净化血液。操作简单,易于实施。
Description
技术领域
本发明涉及一种营养粉的加工方法,尤其是涉及一种南瓜葛根营养粉的制作方法。
背景技术
中医认为,南瓜性味甘、温,归脾、胃经,有补中益气、清热解毒之功。南瓜内含有维生素和果胶,果胶有很好的吸附性,能粘结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,能起到解毒作用。南瓜所含果胶还可以保护胃胶道粘膜,免受粗糙食品刺激,促进溃疡愈合,适宜于<胃病者。南瓜所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化。南瓜富含锌,有益皮肤和指甲健康,其中抗氧化剂β胡萝卜素具有护眼、护心和抗癌功效。另外,南瓜籽是有益大脑健康的欧米伽-6等重要脂肪酸的极好食物源。距离南瓜皮越近的部分,营养越丰富。因此,南瓜去皮越少越好。南瓜籽可以煮着吃或晒干后炒着吃。
新鲜南瓜不容易保存,因此必须加工利用才能提高南瓜的价值,目前南瓜粉或以南瓜粉为主要原料的产品较多,但加工方法中存在着营养流失大的缺陷。
发明内容
本发明的目的是针对上述问题,提供一种营养物质流失小、速溶性好,风味纯正的营养粉的制作方法。
本发明的技术方案是:
一种南瓜葛根营养粉的制作方法,其特征在于:采用以下步骤:
A、南瓜预处理:挑选成熟、完整的南瓜清洗,去皮、去籽后,切成15-20g的颗粒;
B、打浆:将南瓜颗粒磨浆处理,磨浆时加水量为原料的5-10倍,用80-90目的筛网过滤,所得滤渣再加2倍水进行再次磨浆,将两次所得浆液混合;
C、调配:向南瓜汁中按重量份添加10-15%的葛粉、5-10%的饴糖、5-6%的糖浆进行调配;
D、均质:将混合液均质处理,温度为75-80℃,采用二级均质,一级均质压力为15-20Mpa,二级均质压力5-10 Mpa;
E、杀菌:采用高温瞬间杀菌,温度105-125℃,时间15-20s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥;
G、检验、包装后,制成成品。
有益效果:本发明方法加工而成的南瓜葛根营养粉营养物质流失少,速溶性好,风味纯正、口感好,产品所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化。可降血压、帮助消化、能消除体内毒素,净化血液。操作简单,易于实施。
具体实施方式
实施例1:
一种南瓜葛根营养粉的制作方法,其特征在于:采用以下步骤:
A、南瓜预处理:挑选成熟、完整的南瓜清洗,去皮、去籽后,切成8-10g的颗粒;
B、打浆:将南瓜颗粒磨浆处理,磨浆时加水量为原料的6倍,用120目的筛网过滤,所得滤渣再加2-3倍水进行再次磨浆,将两次所得浆液混合;
C、调配:向南瓜汁中按重量份添加16%的葛粉、8%的饴糖、5%的糖浆进行调配;
D、均质:将混合液均质处理,温度为72℃,采用二级均质,一级均质压力为16Mpa,二级均质压力7 Mpa;
E、杀菌:采用高温瞬间杀菌,温度135℃,时间17s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥,得到成品;
G 、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)
1.一种南瓜葛根营养粉的制作方法,其特征在于:采用以下步骤:
A、南瓜预处理:挑选成熟、完整的南瓜清洗,去皮、去籽后,切成15-20g的颗粒;
B、打浆:将南瓜颗粒磨浆处理,磨浆时加水量为原料的5-10倍,用80-90目的筛网过滤,所得滤渣再加2倍水进行再次磨浆,将两次所得浆液混合;
C、调配:向南瓜汁中按重量份添加10-15%的葛粉、5-10%的饴糖、5-6%的糖浆进行调配;
D、均质:将混合液均质处理,温度为75-80℃,采用二级均质,一级均质压力为15-20Mpa,二级均质压力5-10 Mpa;
E、杀菌:采用高温瞬间杀菌,温度105-125℃,时间15-20s;
F、喷雾干燥:将均质好的混合液进行喷雾干燥;
G、检验、包装后,制成成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104256591A (zh) * | 2014-09-24 | 2015-01-07 | 赵聪 | 一种金瓜葛根营养粉的制作方法 |
CN106262128A (zh) * | 2016-09-29 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | 佛手瓜保健粉的制作方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101731359A (zh) * | 2010-01-14 | 2010-06-16 | 刘海燕 | 一种葛根乳精的加工方法 |
CN102204649A (zh) * | 2011-04-25 | 2011-10-05 | 岑卫华 | 一种调节及稳定血糖的保健食品及制备方法 |
CN102987293A (zh) * | 2012-12-28 | 2013-03-27 | 孙纪元 | 一种适合女性专用生食果蔬粉及其制备方法 |
CN103329957A (zh) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | 一种糖尿病人专用面粉及其制备方法 |
CN103392970A (zh) * | 2013-06-21 | 2013-11-20 | 马鞍山市黄池食品(集团)有限公司 | 一种糖尿病人专用面粉及其制备方法 |
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- 2013-12-28 CN CN201310735750.9A patent/CN103750195A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101731359A (zh) * | 2010-01-14 | 2010-06-16 | 刘海燕 | 一种葛根乳精的加工方法 |
CN102204649A (zh) * | 2011-04-25 | 2011-10-05 | 岑卫华 | 一种调节及稳定血糖的保健食品及制备方法 |
CN102987293A (zh) * | 2012-12-28 | 2013-03-27 | 孙纪元 | 一种适合女性专用生食果蔬粉及其制备方法 |
CN103329957A (zh) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | 一种糖尿病人专用面粉及其制备方法 |
CN103392970A (zh) * | 2013-06-21 | 2013-11-20 | 马鞍山市黄池食品(集团)有限公司 | 一种糖尿病人专用面粉及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104256591A (zh) * | 2014-09-24 | 2015-01-07 | 赵聪 | 一种金瓜葛根营养粉的制作方法 |
CN106262128A (zh) * | 2016-09-29 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | 佛手瓜保健粉的制作方法 |
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