CN103750489A - 蜜柚果皮粉冲剂及其制备方法 - Google Patents
蜜柚果皮粉冲剂及其制备方法 Download PDFInfo
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- CN103750489A CN103750489A CN201310648293.XA CN201310648293A CN103750489A CN 103750489 A CN103750489 A CN 103750489A CN 201310648293 A CN201310648293 A CN 201310648293A CN 103750489 A CN103750489 A CN 103750489A
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- Prior art keywords
- honey pomelo
- debitterize
- powder
- sweet shaddock
- pericarp
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Abstract
本发明公开一种蜜柚果皮粉冲剂及其制备方法,其成分包括脱苦蜜柚皮粉,白砂糖,麦芽糊精,维生素C和甘草。该蜜柚果皮粉冲剂采用脱苦蜜柚皮粉为主要原料,通过配方调配步骤、制软材和造粒步骤制得,保持了蜜柚原有的天然风味,并且由于采用特殊的蜜柚皮脱苦步骤使得蜜柚果皮粉冲剂所含柚皮苷的含量低,同时添加适量维生素C和甘草,使得粉剂产品维生素C高、又能喝了不上火,能够满足任何季节都喜欢蜜柚口味的消费者,特别是一些渴望美白,希望在美味中补充维生素C的消费者。
Description
技术领域
本发明公开一种冲剂,特别是一种蜜柚果皮粉冲剂。
背景技术
蜜柚是一种风味和营养兼具的优良水果,口味好,水分多,含有丰富的维生素C,还能清火,但是蜜柚的生产具有季节性,盛产于秋天,其他季节很少有新鲜的蜜柚,但是人们在别的季节也渴望享受到蜜柚的风味。
冲剂是在汤剂和糖浆剂的基础上发展而来的,一般是指药物的细粉或提取物加赋形剂而成的干燥颗粒状制剂和块状制剂,一般用开水冲服。颗粒冲剂是将各种原料造粒后的一种产品形式,常见的有药品和饮料等冲剂,例如市面上常见的各种治疗感冒等疾病的冲剂,各种水果味的冲剂,或者各种营养物质粉末冲剂。对于水果味的冲剂,最普遍的是果珍等冲剂,常见的口味有苹果味、橙汁味、菠萝味等。
专利CN103300361A公开了一种护肝颗粒冲剂,由下述重量份的原料组成:绿豆10-20、海带10-16、西红柿10-14、莲子3-5、生姜2-3、地丁1-2、南瓜6-7、蒲公英1-2、淫羊藿1-2、蜀葵根1-2、女贞子2-3、向日葵花盘1-3、柚子皮2-3、丹参1-2、大蓟1-2、抹茶粉0.5-1、炼乳0.8-1。该护肝颗粒冲剂含有多种保健配方,通过在原料中加入乳酸菌和牛奶保温反应,丰富了传统原料的口感,其中绿豆具有清热解毒、消肿通气、利尿、通气等功效,本发明大蓟、蒲公英等均有护肝作用,适合于长期饮酒的消费者食用。其中,添加的少量柚子皮为药物辅助成分。
目前市面上出现不少蜂蜜柚子茶的饮料或者膏体,但暂未见任何蜜柚果皮粉冲剂。但是,暂未见任何以蜜柚为主要原料的冲剂产品,为满足任何季节都喜欢蜜柚口味的消费者,还急需一款蜜柚果皮粉冲剂。既要求其柚果风味浓郁,且其所含柚皮苷的含量低(也即脱苦效果良好)和成品维生素C含量高,又能喝了不上火。
发明内容
本发明的目的在于提供蜜柚果皮粉冲剂,满足任何季节都喜欢蜜柚口味的消费者,特别是一些渴望美白,希望在美味中补充维生素C的消费者。该蜜柚果皮粉冲剂所含柚皮苷的含量低(也即脱苦效果良好)和产品维生素C高、又能喝了不上火。
本发明的另一个目的在于提供一种制备蜜柚果皮粉冲剂的方法,该方法工艺过程简单,适合产业化生产,柚皮苷脱除效果良好且维生素C含量保持高。
本发明提供一种蜜柚果皮粉冲剂,包括如下重量份的组分:脱苦蜜柚果皮粉60-70份,白砂糖20-30份,麦芽糊精8-12份,维生素C0.05-0.10份和甘草0.1-0.3份。
其中,所述的脱苦蜜柚皮粉由如下步骤制备得到:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
优选的,所述的蜜柚皮脱苦步骤是在真空条件下进行脱苦,优选的真空度为0.02MPa-0.15MPa,脱苦时间为60-90分钟,脱苦温度为50-80℃。
所述的蜜柚果皮粉冲剂由如下步骤制备得到:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉60-70份,白砂糖20-30份,麦芽糊精8-12份,维生素C0.05-0.10份和甘草0.1-0.3份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒;并在45-65℃下烘干,使其水分含量小于5%;再过35-45目筛进行整粒,制得蜜柚果皮粉冲剂。
中医以为,蜜柚味甘酸、性寒,具有理气化痰、润肺清肠、补血健脾等成效,是冬天养肺和减轻伤风后咳嗽的杰出食品。蜜柚养分价值很高,富含十分丰厚的蛋白质、有机酸及钙、磷、镁、钠等人体必需的元素,多吃蜜柚能够减肥更养颜。柚肉中还富含维生素C以及类胰岛素等成分,有降血糖、降血脂、减肥、美肤养颜等成效,是现代人追求健康的理想食物。该冲剂以脱苦蜜柚皮粉为主要原料,改变了传统冲剂以药物提取物为主要功能组分的习惯,该冲剂成品变成纯粹的高营养附加价值的保健食品。
由于甘草的甜度是蔗糖的百倍,添加微量的甘草后,可在不影响成品的糖分含量的情况下,大幅度增加冲剂的甜味、改善其酸甜度。同时甘草中含有甘草甜素、甘草次酸、甘草甙、异甘草甙、新甘草甙、新异甘草甙、甘草素、异甘草素以及甘草西定、甘草醇、异甘草醇、7-甲基香豆精、伞形花内酯等数十种化合物,可以起到清热下火的作用,使得粉剂喝了不上火。
采用白砂糖作为甜味剂,又添加微量的甘草,既可以保证冲剂适口的甜味,又可以较好协调加入的脱苦蜜柚皮粉的天然柚香风味。本发明的冲剂中,白砂糖既做甜味剂,又是可溶性颗粒剂的优良赋形剂,还起到矫味和粘合作用。主体成分、甜味粉剂和可溶性淀粉的配比控制为:脱苦蜜柚皮粉:白砂糖:麦芽糊精=(12-14):(4-6):2左右,既添加蜜柚天然风味,又保证了冲剂的口感风味及其加工的匹配性。
麦芽糊精是以淀粉为原料,经酶法工艺控制水解转化而成的,是一种价格低廉、口感滑腻、没有任何味道的营养性多糖。它的溶解性能良好,有适度的粘度;吸湿性低,不易结团。有较好的载体作用,是各种甜味剂、香味剂、填充剂等的优良载体;同时还极易被人体吸收,特别适宜作病人和婴幼儿童食品。该冲剂选择麦芽糊精作为赋形剂,它不仅避免了传统的糖粉类赋形剂易引湿、易造成龋齿等缺点,而且还能与脱苦蜜柚皮粉等主要原料融合良好。
本发明还提供一种制备蜜柚果皮粉冲剂的方法,包括如下步骤:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉60-70份,白砂糖20-30份,麦芽糊精8-12份,维生素C0.05-0.10份和甘草0.1-0.3份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒;并在45-65℃下烘干,使其水分含量小于5%;再过35-45目筛进行整粒,制得蜜柚果皮粉冲剂。
其中,造粒步骤中的烘干处理的终点控制对成品颗粒的成型有较大的影响,因此需要适宜控制:使干燥终点的软材水分含量小于5%为宜,此时软材的软硬度以手捏成团(且手感干脆、不粘手)、轻压则散。进一步优选的,干燥终点控制宜在软材的水分含量≤2%。
其中,所述制备脱苦蜜柚皮粉的步骤包括:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
优选的,所述的蜜柚皮脱苦步骤是在真空条件下进行脱苦,优选的真空度为0.02MPa-0.15MPa,脱苦时间为60-90分钟,脱苦温度为50-80℃。
为便于产业化生产时更好的控制低糖蜜柚软糖的质量的稳定性和口感的一致性,可在制备脱苦蜜柚粒的蜜柚皮成型步骤之前,增加清洗消毒的步骤:采用浓度为10-500mg/L的二氧化氯水溶液对蜜柚鲜果进行清洗消毒,从而可以较好清洁蜜柚鲜果在生长、采收及运输过程中表面附着的尘土、泥沙、害虫、微生物等。若去除蜜柚鲜表皮残存的农药或重油等,可以先用0.5%-1.5%(重量)盐酸水溶液进行清洗,再用1%(重量)碳酸钠水溶液清洗;或者,先用0.03%-0.1%(重量)的高锰酸钾溶液或0.04%-0.06%的漂白粉溶液浸泡10-15分钟,再用清水漂洗。
优选的,在所述的造粒步骤之后,增加对蜜柚果皮粉冲剂杀菌的步骤可以使得粉剂的微生物得到更好的控制,产品更加健康、卫生。
本发明的有益效果有:蜜柚果皮粉冲剂采用脱苦蜜柚皮粉为主要原料,通过配方调配步骤、制软材和造粒步骤制得,并且在原料中添加适量的维生素C和甘草,保持了适宜的酸甜度,保证了粉剂维生素C的含量,同时所含柚皮苷的含量控制较低水平。该蜜柚果皮粉冲剂所含柚皮苷的含量低(也即脱苦效果良好)和产品维生素C高、又能喝了不上火。
具体实施方式
通过下面给出的本发明的具体实施例和比较实施例可以进一步清楚地了解本发明,但它们不是对本发明的限定。
除非另有说明,本发明中所采用的百分数均为重量百分数。
实施例1
(1)制备脱苦蜜柚皮粉:
蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,将蜜柚果皮并切割成规格形状的蜜柚果丁,蜜柚果皮进入机器切丁,切成规格为(3.2-3.8cm)×(3.2-3.8cm)×(3.2-3.8cm)的蜜柚果丁,再送入蜜柚果丁分档装置分档,得到合格的蜜柚果丁。
蜜柚皮脱苦步骤:在真空度为0.05MPa下,采用脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离。脱苦液按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水。将上述配方的脱苦液及蜜柚果丁置入真空脱苦罐,蜜柚果丁与脱苦液的重量比为1:3,在60℃温度以及0.05MPa真空度条件下脱苦80分钟。
漂洗脱水步骤:用水清洗后,再用离心机甩干脱水至没有水珠残留,制得脱苦蜜柚皮。
粉碎成末步骤:用粉碎机将脱苦蜜柚皮粉碎均匀,并过100目筛,保证颗粒粒径小于0.15mm,制得脱苦蜜柚皮粉。
(2)配方调配步骤:取下述重量份的组分原料:脱苦蜜柚皮粉65份,白砂糖25份,麦芽糊精10份,甘草0.2份和维生素C0.08份,分别经粉碎机粉碎后再过100目筛,保证颗粒度小于0.15mm;然后将各组分原料混合均匀。
(3)制软材步骤:缓慢加入作为润湿剂的乙醇,混合均匀,调整原料湿度,制成软材;其中,乙醇的质量浓度会间接影响糖粉的混合均匀性,进而影响片剂成品的口感质量,较佳的,乙醇浓度控制在30-50%为宜;本实施例中乙醇的质量百分浓度为40%。
(4)造粒步骤:将所得软材过20目筛,在55℃条件下干燥1-3小时,干燥的终点为:软材的软硬度以手捏能成团(手感干脆、不粘手)、轻压则散为宜,使其含水量≤5%,再过40目筛整粒。
(5)杀菌步骤:采用常规灭菌方式对制成的蜜柚果皮粉冲剂进行杀菌。
实施例2
该实施例的过程与实施例1基本相同,其区别在于:
①制备脱苦蜜柚粒步骤中,在蜜柚皮成型步骤之前增加清洗消毒的步骤:蜜柚鲜果于45℃热水中自动清洗2分钟,进入洁净水冷却漂洗,在浓度为100mg/L二氧化氯溶液中常温消毒以及吹干。
②配方调配和工艺参数的调整具体详见表1、表2。
实施例3
该实施例的过程与实施例1基本相同,配方调配和工艺参数的调整详见表1、表2。
比较例1
该实施例的过程与实施例1基本相同,只是在蜜柚皮脱苦步骤中,采用普通食盐水在常压下反复煮和漂洗的工艺。
比较例2
该实施例的过程与实施例1基本相同,其配方调配和工艺参数的调整详见表1、表2。
比较例3
该实施例的过程与实施例1基本相同,其配方调配和工艺参数的调整详见表1、表2。
取上述实施例1至3和比较例1至3制备的蜜柚果皮粉冲剂25g溶解于400mL温水中并搅拌5分钟,对成品的品质进行十人小组的感官评定。
表1配方调配
实施例1 | 实施例2 | 实施例3 | 比较例1 | 比较例2 | 比较例3 | |
脱苦蜜柚皮粉 | 65 | 60 | 70 | 65 | 65 | 45 |
白砂糖 | 25 | 20 | 30 | 25 | 35 | 25 |
麦芽糊精 | 10 | 8 | 12 | 10 | — | 10 |
维生素C | 0.08 | 0.10 | 0.05 | 0.08 | 0.08 | 0.08 |
甘草 | 0.2 | 0.1 | 0.3 | 0.2 | 1.2 | — |
表2工艺参数
表3给出了实施例1至3和比较例1至3制得的冲剂的十人小组的感官评定结果;表4给出了实施例1至3和比较例1至3制得的冲剂的柚皮苷含量,其采用《中国药典2005版》中的枳壳的柚皮苷含量的测定方法。
表3十人小组感官评定结果
实施例1 | 实施例2 | 实施例3 | 比较例1 | 比较例2 | 比较例3 | |
风味 | 柚香 | 柚香 | 柚香 | 柚香 | 柚香 | 柚香 |
酸甜度 | 酸甜适口 | 酸甜适口 | 酸甜适口 | 苦涩 | 过甜 | 有涩味 |
口感 | 口感细腻 | 口感细腻 | 口感细腻 | 口感粗糙 | 口感粗糙 | 口感粗糙 |
颗粒均匀度 | 均匀 | 均匀 | 均匀 | 较均匀 | 均匀 | 较均匀 |
溶解性 | 好 | 好 | 好 | 好 | 较好 | 较好 |
表4柚皮苷含量
实施例1 | 实施例2 | 实施例3 | 比较例1 | 比较例2 | 比较例3 | |
柚皮苷含量 | 0.20% | 0.21% | 0.20% | 2.35% | 0.15% | 0.77% |
以上所揭露的仅为本发明的优选实施例而已,当然不能以此来限定本发明之权利范围,因此依本发明申请专利范围所作的等同变化,仍属本发明所涵盖的范围。
Claims (9)
1.一种蜜柚果皮粉冲剂,其特征在于:包括如下重量份的组分:脱苦蜜柚皮粉60-70份,白砂糖20-30份,麦芽糊精8-12份,维生素C0.05-0.10份和甘草0.1-0.3份。
2.根据权利要求1所述的蜜柚果皮粉冲剂,其特征在于:所述的脱苦蜜柚皮粉由如下步骤制备得到:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
3.根据权利要求2所述的蜜柚果皮粉冲剂,其特征在于:所述的蜜柚皮脱苦步骤是在0.02MPa-0.15MPa的真空条件下进行脱苦,脱苦时间为60-90分钟,脱苦温度为50-80℃。
4.根据权利要求1所述的蜜柚果皮粉冲剂,其特征在于:所述的蜜柚果皮粉冲剂由如下步骤制备得到:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉60-70份,白砂糖20-30份,麦芽糊精8-12份,维生素C0.05-0.10份和甘草0.1-0.3份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒;并在45-65℃下烘干,使其水分含量小于5%;再过35-45目筛进行整粒,制得蜜柚果皮粉冲剂。
5.一种制备蜜柚果皮粉冲剂的方法,其特征在于:包括下列步骤:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉60-70份,白砂糖20-30份,麦芽糊精8-12份,维生素C0.05-0.10份和甘草0.1-0.3份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒;并在45-65℃下烘干,使其水分含量小于5%;再过35-45目筛进行整粒,制得蜜柚果皮粉冲剂。
6.根据权利要求5所述的方法,其特征在于:所述蜜柚皮脱苦步骤包括:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
7.根据权利要求5或6所述的方法,其特征在于:所述的蜜柚皮脱苦步骤是在0.02MPa-0.15MPa的真空条件下进行脱苦,脱苦时间为60-90分钟,脱苦温度为50-80℃。
8.根据权利要求5或6所述的方法,其特征在于:在所述的蜜柚皮成型步骤之前,增加清洗消毒步骤:采用浓度为10-500mg/L的二氧化氯水溶液对蜜柚鲜果进行清洗消毒。
9.根据权利要求6所述的方法,其特征在于:在所述的造粒步骤之后,增加对蜜柚果皮粉冲剂杀菌的步骤。
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