CN103815399A - 一种青葙牛樟芝营养粉的加工方法 - Google Patents
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Abstract
本发明公开了一种青葙牛樟芝营养粉的加工方法，以牛樟芝、青葙子为主要原料，经过牛樟芝热萃取、过滤，牛樟芝渣与青葙子混合、打浆、酶处理、混合、均质、喷雾干燥等步骤制成营养粉，本发明解决现有牛樟芝、青葙子加工过程物质营养流失严重的缺陷及被人体吸收率低的不足，此方法加工而成的营养粉营养速溶性好，风味纯正、营养丰富，具有降血压、降血脂、降血糖及提高人体免疫力等保健功效。
Description
技术领域
本发明涉及一种营养粉的加工方法，尤其是涉及一种青葙牛樟芝营养粉的加工方法。
背景技术
青葙子是苋科青葙属一年生草本植物青葙的种子，《日华子本草》记载：“治五脏邪气，益脑髓，明耳目，镇肝，坚筋骨，去风寒湿痹。”《滇南本草》记载：“明目。治泪涩难开，白翳遮睛。”含脂肪油和丰富的硝酸钾，尚含烟酸。种子含脂肪油约15%，淀粉30.8%，烟酸，并分得β-谷甾醇、棕榈酸胆甾烯酯、3,4-二羟基苯甲醛、对羟基苯甲酸、3,4-二羟基苯甲酸、正丁基-β-D-果糖甙和蔗糖。具有清肝明目、清热利湿等功效。
牛樟芝又名牛樟菇，属于非褶菌目、多孔科、多年生蕈菌类。牛樟芝气芳香味辛苦、平。有祛风行气、化淤活血、温中消结、解毒消肿、镇静止痛、抗菌、抗病毒、抗肿瘤、提升机体免疫力之效；对于治疗胃肠疼痛、腹泻呕吐、食物中毒、毒蕈中毒、糖尿病、酒精肝、脂肪肝、肝硬化、肝癌等更是有独特功能。牛樟芝是有许多的生理活性成分，如多糖体、三萜类化合物、超氧歧化酶、腺苷、蛋白质（含免疫蛋白）、维生素、微量元素、核酸、凝集素、氨基酸、固醉累、纤维素、血压稳定物质等。牛樟芝的有效成分中以三萜类化合物为最特别，高达200种以上，是其他菇菌无法相比的，200多种三萜类化合物使牛樟芝具有抗癌、保肝等功效。由于牛樟芝在台湾被视为独特而珍贵的药用真菌，因此具有极高的研究和商业价值，也是目前台湾最昂贵的野生真菌，在港澳被称为“神芝”，台湾民间称之为“森林中的红宝石”。科学研究证实，牛樟芝完全没有副作用，且能活化细胞、改善体质、保护肝脏、增强免疫，摆脱现代人经常罹患的文明病。现有的牛樟芝加工方法多采用热萃取后直接舍弃或直接研磨成粉来吃，这样加工的牛樟芝不能被人体完全吸收，造成了资源的浪费。
发明内容
本发明针对现有牛樟芝加工过程中营养物质流失多、活性成分不能被人体不能完全吸收的缺陷，提供一种青葙牛樟芝营养粉的加工方法，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：
一种青葙牛樟芝营养粉的加工方法，其特征在于，采用以下步骤：
A、原料预处理：挑选成熟完整的牛樟芝，去除表面杂质，清理干净后切成0.6-1cm厚的薄片，制得牛樟芝片，备用；
B、热萃取：将牛樟芝片放入其重量2-3倍的水中煎煮，温度控制为80-90℃，煮制20-30min，重复煎煮3-4次，将煎煮液混合，过滤制得萃取液和牛樟芝渣；
C、混合：取青葙子70-85重量份、牛樟芝渣10-15重量份，充分混合均匀，制得混合原料；
D、打浆：向混合原料中加入3-4倍的水进行磨浆，用80-100目的筛网过滤，所得滤渣再加入滤渣1-2倍的水进行二次磨浆，将两次所得浆液混合，制得混合浆液；
E、混合：取萃取液30-45重量份、混合浆液55-70重量份，充分搅拌均匀，制得原料浆液；
F、酶处理：向原料浆液中加入重量0.03-0.05%的果胶酶、0.06-0.08%纤维素酶，温度控制为45-55℃，时间为2-3h；
G、均质：将混合液均质处理，温度为70-80℃，压力为60-70Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，控制进口温度100-120℃，出口温度65-70℃，得到青葙牛樟芝营养粉；
I、杀菌、检验、包装后，制成青葙牛樟芝营养粉成品。
有益效果：本发明解决现有牛樟芝、青葙子加工过程物质营养流失严重的缺陷及被人体吸收率低的不足，此方法加工而成的营养粉营养速溶性好，风味纯正、营养丰富，具有降血压、降血脂、降血糖及提高人体免疫力等保健功效。
具体实施方式
实施例1：一种青葙牛樟芝营养粉的加工方法，采用以下步骤：
A、原料预处理：挑选成熟完整的牛樟芝，去除表面杂质，清理干净后切成0.6cm厚的薄片，制得牛樟芝片，备用，将牛樟芝切成薄片，便于萃取牛樟芝的活性物质；
B、热萃取：将2kg牛樟芝片放在4kg的水中煎煮，温度控制为80℃，煮制30min，重复煎煮3次，将煎煮液混合，过滤制得萃取液和牛樟芝渣；
C、混合：取青葙子8.5kg、牛樟芝渣1.5kg，充分混合均匀，制得混合原料；
D、打浆：向10kg混合原料中加入30kg的水进行磨浆，用80目的筛网过滤，所得滤渣再加入滤渣1倍的水进行二次磨浆，两次所得浆液混合，制得混合浆液，将萃取后的牛樟芝渣继续打浆，提高了牛樟芝的利用效率；
E、混合：取萃取液3kg、混合浆液7kg，充分搅拌均匀，制得原料浆液；
F、酶处理：向10kg原料浆液中加入0.003kg的果胶酶、0.006kg的纤维素酶，温度控制为45℃，时间为2h；
G、均质：将混合液均质处理，温度为70℃，压力为70Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，控制进口温度80℃，出口温度60℃，得到青葙牛樟芝营养粉；
I、杀菌、检验、包装后，制成青葙牛樟芝营养粉成品。
实施例2：一种青葙牛樟芝营养粉的加工方法，采用以下步骤：
A、原料预处理：挑选成熟完整的牛樟芝、猴头菇，去除表面杂质，清理干净后切成0.8cm厚的薄片，制得牛樟芝片、猴头菇片，备用，将原料切成薄片，便于萃取原料的活性物质；
B、热萃取：将2kg的牛樟芝片、2kg的猴头菇片混合均匀后放在10kg的水中煎煮，温度控制为85℃，煮制25min，重复煎煮4次，将煎煮液混合，过滤制得萃取液和牛樟芝渣；
C、混合：取青葙子7kg、牛樟芝渣1.5kg、芦笋块1.5kg，充分混合均匀，制得混合原料；
D、打浆：向10kg混合原料中加入35kg的水进行磨浆，用90目的筛网过滤，所得滤渣再加入滤渣1.5倍的水进行二次磨浆，两次所得浆液混合，制得混合浆液，将萃取后的牛樟芝渣继续打浆，提高了牛樟芝的利用效率；
E、混合：取萃取液3.5kg、混合浆液6kg、白首乌液0.5kg，充分搅拌均匀，制得原料浆液；
F、酶处理：向10kg原料浆液中加入0.004kg的果胶酶、0.007kg%纤维素酶，温度控制为50℃，时间为1.5h；
G、均质：将混合液均质处理，温度为75℃，压力为65Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，控制进口温度85℃，出口温度65℃，得到青葙牛樟芝营养粉；
I、杀菌、检验、包装后，制成青葙牛樟芝营养粉成品。
实施例3：一种青葙牛樟芝营养粉的加工方法，采用以下步骤：
A、原料预处理：挑选成熟完整的牛樟芝、苁蓉，去除表面杂质，清理干净后切成牛樟芝丁、苁蓉丁，备用，将牛樟芝、苁蓉切成丁，便于萃取原料的活性物质；
B、热萃取：将2kg的牛樟芝丁、1kg的苁蓉丁混合均匀后放在9kg的水中煎煮，温度控制为90℃，煮制20min，重复煎煮3次，将煎煮液混合，过滤制得萃取液和牛樟芝渣；
C、混合：取青葙子7.5kg、牛樟芝渣2kg、黑芝麻0.5kg，充分混合均匀，制得混合原料；
D、打浆：向10kg混合原料中加入40kg的水进行磨浆，用100目的筛网过滤，所得滤渣再加入滤渣2倍的水进行二次磨浆，两次所得浆液混合，制得混合浆液，将萃取后的牛樟芝渣继续打浆，提高了牛樟芝的利用效率；
E、混合：取萃取液3kg、混合浆液6kg、牛蒡液0.5kg、枸杞液0.5kg，充分搅拌均匀，制得原料浆液；
F、酶处理：向10kg原料浆液中加入0.005kg的果胶酶、0.008kg的纤维素酶，温度控制为55℃，时间为1h；
G、均质：将混合液均质处理，温度为80℃，压力为60Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，控制进口温度90℃，出口温度70℃，得到青葙牛樟芝营养粉；
I、杀菌、检验、包装后，制成青葙牛樟芝营养粉成品。
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)
1.一种青葙牛樟芝营养粉的加工方法，其特征在于，采用以下步骤：
A、原料预处理：挑选成熟完整的牛樟芝，去除表面杂质，清理干净后切成0.6-1cm厚的薄片，制得牛樟芝片，备用；
B、热萃取：将牛樟芝片放入其重量2-3倍的水中煎煮，温度控制为80-90℃，煮制20-30min，重复煎煮3-4次，将煎煮液混合，过滤制得萃取液和牛樟芝渣；
C、混合：取青葙子70-85重量份、牛樟芝渣10-15重量份，充分混合均匀，制得混合原料；
D、打浆：向混合原料中加入3-4倍的水进行磨浆，用80-100目的筛网过滤，所得滤渣再加入滤渣1-2倍的水进行二次磨浆，将两次所得浆液混合，制得混合浆液；
E、混合：取萃取液30-45重量份、混合浆液55-70重量份，充分搅拌均匀，制得原料浆液；
F、酶处理：向原料浆液中加入重量0.03-0.05%的果胶酶、0.06-0.08%纤维素酶，温度控制为45-55℃，时间为2-3h；
G、均质：将混合液均质处理，温度为70-80℃，压力为60-70Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，控制进口温度100-120℃，出口温度65-70℃，得到青葙牛樟芝营养粉；
I、杀菌、检验、包装后，制成青葙牛樟芝营养粉成品。
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