CN103859318A - 一种减糖红枣山楂片 - Google Patents
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Abstract
一种利用红枣和山楂为原料制备的减糖红枣山楂片,将减糖发酵枣粉和山楂粉经调配、造粒、压片后制得。山楂经清洗、去核、预煮软化、打浆、酶解、均质、喷雾干燥后得到山楂粉;新鲜红枣经清洗、去核、打浆、杀菌、发酵、干燥、粉碎后制得减糖发酵枣粉;再将山楂粉和减糖发酵红枣粉与辅料经调配、造粒、压片后制得减糖红枣山楂片。本发明利用产气酵母在生长代谢过程中消耗单糖和寡糖,除去枣粉中的大部分小分子糖类,从而降低了总糖含量。本方法的优点:利用酵母发酵生长过程中消耗寡糖,生产减糖发酵枣粉,产品中总糖含量下降超过25%,属于减糖食品;将红枣和山楂结合,保留了两者中的营养成分;制备工艺简单,便于工厂化批量生产。
Description
技术领域
本发明涉及一种减糖红枣山楂片及其加工方法,属于食品加工技术领域。
背景技术
随着人们健康意识的增强和生活水平的提高,无糖、低糖、减糖食品有很大的市场需求。食品安全国家标准《预包装食品营养标签通则》中规定,比较声称“减少糖”是指与参考食品比较,糖含量减少25%以上。
红枣果营养丰富,是传统的滋补保健佳品,长期以来深受消费者青睐。枣果除含有大量的糖以外,还含有黄酮类物质、皂苷类及19种人体必需的氨基酸、大量的无机盐类、多种维生素、膳食纤维等,具有抗癌、抗氧化、抗衰老等生理活性,可广泛应用于医药及功能食品。但枣果中小分子糖含量比较高,可达到鲜重的40%左右,尤其是单糖和双糖含量较高,限制了食用人群,尤其是糖尿病人及不喜欢甜食的人群。
山楂富含多种维生素、有机酸、黄酮类及矿物质等,具有消积化滞、收敛止痢、活血化淤等功效,还具有显著的扩张血管及降压、调节血脂及胆固醇含量的功能。山楂酸甜可口,深受人们喜爱,但每年都有大量的残次落果无法鲜食,只能扔掉,造成很大浪费,且山楂的加工品种相对较少,品种落后,技术含量偏低,加工利用不足,富有特色的高附加值新产品开发较少,采后增值不高。开发新型的山楂制品,尤其是适合不同人群食用的山楂产品非常必要。
目前,已公开的红枣山楂片相关的专利主要有:山楂红枣泡腾片(专利申请号201210404132.1),红枣山楂核桃泡腾片(专利申请号201310077273.1),红枣压片糖果、大枣和金丝枣糖果制品(申请号:201310425404.0、201110447216.9),山楂压片糖果(申请号201310423691.1),以红枣环磷酸腺苷为功能性成分的压片糖果(申请号201310423406.6),山楂红枣灵芝多糖胶囊(申请号201210402526.3)等,上述加工过程都没有对枣中的单糖和双糖等进行处理,因此产品中单糖和双糖含量都较高。
从上述背景技术知,国内外至今未见有涉及减糖红枣山楂片的研究和报道。
发明内容
本发明提供了一种减糖红枣山楂片的制备方法,所生产的减糖红枣山楂片去除了红枣中大部分单糖和双糖,总糖减少了35%以上,其中还原糖减少了57%以上,适合各类人群食用。
本发明的技术方案还在于提供一种制备减糖红枣山楂片的方法,步骤如下:
(1)山楂粉的制备:挑选新鲜山楂,浸泡喷淋清洗,破碎去核,85~90℃预煮软化10~20分钟,按料水比(山楂与水的重量比)为1∶1~5,打浆,酶解,均质,喷雾干燥,得到山楂粉;
(2)发酵枣粉的制备:选用优质红枣,清洗除杂后,破碎去核打浆,灭菌,发酵,真空干燥,先用粉碎机粗粉碎后,再用超微粉碎机粉碎,得到发酵枣粉;
(3)原料配比:发酵红枣粉30~80份,山楂粉20~50份,微晶纤维素1~10份,木糖醇1~10份,阿斯巴甜0.1~2份,甘露醇1~10份,硬脂酸镁0.1~4份、30%乙醇为粘合剂;
(4)造粒:山楂粉、发酵枣粉与各辅料分别粉碎过100目筛,按比例混合均匀,加入适量粘合剂制软材,过20目筛造粒,40℃干燥,粉碎,过20目筛整粒;
(5)压片:颗粒中加入硬脂酸镁0.1~4份,混合均匀,进行压片,得到减糖红枣山楂片;
(6)灭菌:将加工好的片剂放在紫外线下照射20~30分钟。
步骤(1)中所述酶解过程所采用的是复合果胶酶,添加量0.1~0.2g/kg,酶解时间3小时,处理温度50~55℃。
步骤(2)中所述灭菌过程是把枣浆在灭菌锅内121℃、15分钟湿热灭菌。
步骤(2)中所述发酵过程是在灭菌冷却至40℃的枣浆中加入0.5~1.5%(重量比)活化好的安琪酵母,于35℃进行有氧发酵6~10小时。
步骤(2)中所述真空干燥过程是将发酵后的枣浆摊成薄层,在真空度100~500Pa、温度40~60℃条件下真空干燥3~6小时。
本发明与现有的技术相比具有的优点:(1)利用酵母发酵生长过程中消耗寡糖,生产减糖发酵枣粉,产品中总糖含量下降超过25%,属于减糖食品;(2)将红枣和山楂结合,保留了两者中的营养成分;(3)制备工艺简单,便于工厂化批量生产。
产品具有浓郁的枣香和山楂风味,产品保存期长,携带方便,扩大了食用人群。
具体实施方式
通过以下具体实施例进一步详细说明本发明,但并不受限于此,可以在本发明权利要求限定的范围内进行各种改变。
实施例1
减糖红枣山楂片的制备方法包括以下步骤:
(1)山楂粉的制备:挑选新鲜山楂,浸泡喷淋清洗,破碎去核,90℃预煮软化20分钟,按料水比1∶3打浆,添加0.15g/kg的复合果胶酶,50℃酶解3小时,均质,喷雾干燥,得到山楂粉;
(2)发酵枣粉的制备:选用优质新鲜金丝小枣,清洗除杂后,破碎去核打浆,在灭菌锅内121℃湿热灭菌15分钟,在冷却至40℃的枣浆中加入1.5%(重量比)活化好的安琪酵母,于35℃进行有氧发酵6小时,将发酵后的枣浆摊成薄层,在真空度400Pa、温度60℃条件下真空干燥5小时,先用中药粉碎机粉碎后,再用超微粉碎至枣粉颗粒大小为200目,得到发酵枣粉;
(3)原料配比:发酵红枣粉55份,山楂粉30份,微晶纤维素5份,木糖醇4份,阿斯巴甜1份,甘露醇3份,硬脂酸镁1份、30%乙醇为粘合剂;
(4)造粒:山楂粉、发酵枣粉与各辅料分别粉碎过100目筛,按比例混合均匀,加入适量粘合剂制软材,过20目筛造粒,40℃干燥,粉碎,过20目筛整粒;
(5)压片:颗粒中加入硬脂酸镁1份,混合均匀,进行压片,得到减糖红枣山楂片;
(6)灭菌:将加工好的片剂放在紫外线下照射20分钟。
经测定该方法得到的减糖红枣山楂片平均单片重1克,水分含量2.7%,总糖含量与纯红枣粉相比减少36%,还原糖减少59%。
Claims (3)
1.减糖红枣山楂片及其制备方法,其特征在于,利用发酵法制备减糖发酵枣粉,与山楂粉及辅料经调配、造粒、压片后制得,具体制备步骤为:
a、山楂粉的制备:挑选新鲜山楂,浸泡喷淋清洗,破碎去核,85~90℃预煮软化10~20分钟,按料水比(山楂与水的重量比)为1∶1~5,打浆,酶解,均质,喷雾干燥,得到山楂粉;
b、减糖发酵枣粉的制备:选用优质红枣,清洗除杂后,破碎去核打浆,灭菌,发酵,真空干燥,先用粉碎机粗粉碎后,再用超微粉碎机粉碎,得到减糖发酵枣粉;
c、原料配比:减糖发酵红枣粉30~80份,山楂粉20~50份,微晶纤维素1~10份,木糖醇1~10份,阿斯巴甜0.1~2份,甘露醇1~10份,硬脂酸镁0.1~4份、30%乙醇为粘合剂;
d、造粒:山楂粉、减糖发酵枣粉与各辅料分别粉碎过100目筛,按比例混合均匀,加入适量粘合剂制软材,过20目筛造粒,40℃干燥,粉碎,过20目筛整粒;
e、压片:颗粒中加入硬脂酸镁0.1~4份,混合均匀,进行压片,得到减糖红枣山楂片;
f、灭菌:将加工好的片剂放在紫外线下照射20~30分钟。
2.根据权利要求1所述的减糖红枣山楂片的制备方法,其特征在于加工步骤b中,发酵过程是在灭菌冷却至40℃的枣浆中加入0.5~1.5%(重量比)活化好的安琪酵母,于35℃进行有氧发酵6~10小时。
3.根据权利要求1所述的减糖红枣山楂片的制备方法,其特征在于加工步骤b中,真空干燥过程是将发酵后的枣浆摊成薄层,在真空度100~500Pa、温度40~60℃条件下真空干燥3~6小时。
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CN105010704A (zh) * | 2015-08-13 | 2015-11-04 | 天津农学院 | 一种低糖复合山楂果蔬糕及其制备方法 |
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CN105010704A (zh) * | 2015-08-13 | 2015-11-04 | 天津农学院 | 一种低糖复合山楂果蔬糕及其制备方法 |
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