CN103875854A - Diaphragma juglandis instant product and preparation method thereof - Google Patents
Diaphragma juglandis instant product and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a diaphragma juglandis instant product and a preparation method thereof. Diaphragma juglandis is taken as a raw material, and the method comprises the steps of cleaning the diaphragma juglandis, drying at 50-60 DEG C, grinding to 4-6 mm, carrying out enzymolysis, carrying out segmented decocting for a plurality of times, filtering, adding a thickening agent and drying, wherein enzymolysis is carried out by compounding cellulase and pectinase, decocting is carried out for three times at the temperature of 70-100 DEG C, and the drying conditions are as follows: the inlet temperature is 160-180 DEG C, the outlet temperature is 70-80 DEG C, and spray drying is carried out on 2.5-5 L of material per hour. The diaphragma juglandis instant product has the health care functions of tonifying kidney, arresting seminal emission, calming and helping sleep and the like, is low in cost of production raw materials, less in input of the preparation process, good in instant property, and clear and transparent in soup color; the diaphragma juglandis instant product has the original faint scent taste of diaphragma juglandis, and is excellent in quality, clean, sanitary, convenient to carry, stable in yield and wide in use. The product has great potential, and utilizes the rich diaphragma juglandis resource, so that the industry chain is prolonged, and the comprehensive benefit of the industry is improved.
Description
Technical field:
The invention belongs to food technology field, particularly relate to a kind of instant drink of producing taking diaphragma juglandis as Raw material processing and preparation method thereof.
Background technology:
In Uygur's medical science, diaphragma juglandis has effect of the puckery essence of kidney tonifying, is commonly used to treat the various diseases such as hidrosis, frequent micturition, the enuresis, emission due to the kidney deficiency, canker sore, bleeding gums.Since ancient times people from Xinjiang have by walnut septum and pomegranate crust by a certain percentage proportioning for hair dyeing, dye cloth, or by its brewed tradition of drinking together with tea.Modern science has been studied and has been found that diaphragma juglandis, containing number of chemical compositions such as general flavone, polysaccharide, alkaloids, is a kind of both for medicine and food material, and has certain fungistatic effect, makes English walnut drink can be used for treating Non-Insulin Dependent Diabetes Mellitus with walnut kernel and shell.In addition, diaphragma juglandis also can be used for nourishing heart, lipopenicillinase, stabilizing blood pressure, cure hiccup, the illnesss such as chronic lumbar strain, pain in the back.
But the research fully developing for diaphragma juglandis is at present few, the integration of drinking and medicinal herbs of diaphragma juglandis is worth and is not fully recognized that, finds once in a while its trace in some food, is only also to occur as a unremarkable supporting role.It is raw material that the Chinese invention patent " Thyme tea and uses thereof " of publication number CN1267465A discloses a kind of stem taking labiate thyme, leaf, flower, adds the Thyme tea that the soup stock of the boilings such as tealeaves, diaphragma juglandis processes.The Chinese invention patent of publication number CN103120306A " a kind of dredging and the health food of body mechanism of qi " discloses a kind of health food that comprises Pu'er tea, Jasmine, light wheat, diaphragma juglandis, parasitic loranthus, dark plum, the each component of millet, wherein after the diaphragma juglandis process of preparing Chinese medicine, mix with other raw material, after pulverizing, cross 60 mesh sieves and both obtained.The Chinese invention patent " a kind of Gorgon fruit health protection tea " of publication number CN1718070A discloses a kind of by diaphragma juglandis, Gorgon fruit, the fruit of Chinese wolfberry, the Psoralea corylifolia health protection tea that proportioning is made by a certain percentage, make effect of each medicine produce synergy these drug regimens, thereby can realize the effect of the puckery essence of effective kidney tonifying, tonifying spleen stopping leak, tonifying liver improving eyesight.
There is following defect in the exploitation of diaphragma juglandis: though 1. diaphragma juglandis wide material sources, with low costly often abandoned as refuse, fail to make full use of; 2. in diaphragma juglandis, contained biological activity can not effectively dissolve and Collection and conservation, is difficult to the effect that reaches desirable; 3. diaphragma juglandis needs could bring into play its fragrance and flavour completely after long-time immersion, has a strong impact on and drinks quality; 4. adopt diaphragma juglandis to soak to drink muddy degree high, after dilution, soup look is owed clear, and has a large amount of residues and precipitation; 5. diaphragma juglandis mouthfeel, flavour are single, can not meet modern's consumption demand.
Summary of the invention:
The object of the invention is the deficiency existing in developing for diaphragma juglandis, make full use of the abundant natural resources in Xinjiang, the advantage of performance folk tradition medicine, in conjunction with modern advanced theory and scientific and technical means, develop a kind of taking diaphragma juglandis as raw material, effectively retained in diaphragma juglandis the bioactive ingredients such as general flavone, safety and stability, be easy to carry, dissolubility is good, the clarification of soup look bright, flavour gives off a strong fragrance after dissolving instant product.
Another object of the present invention is to provide the preparation method of diaphragma juglandis instant product.
Above-mentioned purpose of the present invention is achieved by the following technical programs:
Diaphragma juglandis instant product is taking diaphragma juglandis as raw material, through cleaning, oven dry, pulverizing, enzymolysis, segmentation repeatedly decoct, filter, add thickener, drying process completes.
Diaphragma juglandis instant product preparation method comprises following steps:
(1) diaphragma juglandis, through selecting, cleans, and 50～60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, make the wood powder of diverting one's attention;
(3) enzymolysis:
Diverting one's attention, in wood powder distilled water solution, to add cellulase and pectase, add thermal agitation enzymolysis;
(4) segmentation repeatedly decocts:
In enzymolysis liquid, add distilled water, after decoction filtering, make leaching liquor for the first time, then filter residue is decocted to twice, after filtration, make respectively for the second time leaching liquor, leaching liquor for the third time;
(5) aforesaid three leaching liquors are mixed to get to mixing leaching liquor, add thickener;
(6) spray dryly to mixing leaching liquor, inlet temperature is that 160～180 DEG C, outlet temperature are 70～80 DEG C, and inlet amount per hour is 2.5～5L, after being dried, carries out packing.
Further, diaphragma juglandis instant product preparation method comprises following steps:
(1) diaphragma juglandis, through selecting, cleans, and 50～60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, make the wood powder of diverting one's attention;
(3) what be 1:10～1:12 in solid-to-liquid ratio diverts one's attention in wood powder distilled water solution, and adding mass fraction is respectively 0.05%～0.15% cellulase and pectase, and 40～60 DEG C add thermal agitation enzymolysis 30～40min;
(4) in enzymolysis liquid, add 5～8 times of amount distilled water, decoct 10～15 minutes, after filtration, make leaching liquor for the first time, get diaphragma juglandis filter residue and add 12～15 times of water gagings, decoct 20～25 minutes, after filtration, make leaching liquor for the second time, in filter residue, add again 10～12 times of water gagings, decoct 10～15 minutes, after filtration, obtain leaching liquor for the third time;
(5) aforesaid three leaching liquors are mixed to get to mixing leaching liquor, add thickener;
(6) spray dryly to mixing leaching liquor, inlet temperature is that 160～180 DEG C, outlet temperature are 70～80 DEG C, and inlet amount per hour is 2.5～5L, after being dried, carries out packing, obtains diaphragma juglandis instant product.
The grinding particle size of the described wood powder of diverting one's attention is 4～6mm, and diaphragma juglandis is thinner long-pending larger with water engaging surface, and active ingredient stripping is more, and the quality that makes product is better, but meticulous, and easily caking is dispersed bad.
Described enzyme processing is to carry out Combined Processing with cellulase and pectase, destroys the cell wall structure of raw material by enzymolysis, make fully stripping of active ingredient, thereby improve recovery rate, and it is less that fragrance component is scattered and disappeared in leaching process, and fragrance makes moderate progress.
The process that makes of described leaching liquor for the first time, in retaining enzymolysis stripping active ingredient, has completed the enzyme operation of going out.
Described decoction temperature is 70～100 DEG C.
Adopt repeatedly decocting method of segmentation, can ensure the high extraction of flavones, TA, polyphenols, polysaccharide isoreactivity composition, can take into account again the enzyme that goes out.Technological design is reasonable, workable, energy-conserving and environment-protective, and recovery rate is high, and active component content is high, and the enzyme that goes out is effective.
Described centrifugation, normal pressure or the filtration under diminished pressure of being filtered into.
Described thickener plays the effect of drying aid in spray-dired process, prevents the generation of glutinous wall phenomenon, can keep characteristic and the fragrance of original product simultaneously, reduce costs, make that products taste is mellow, taste is aromatic strongly fragrant, instant effect is good, suppress crystallization, emulsify well, carrier function is obvious.
Described spray drying process is suitable for being rich in the processing of heat-sensitive substance, and because dry run material heated time is short, material temperature is low, the activity of bioactivator can retain well, and product grain degree is little and even, has good dispersiveness and instant capacity.
Suggestion drinking method: rehydration 9-12 doubly, drinks mouthfeel the best.
Beneficial effect:
1 raw materials for production cost is low
Raw materials for production used are diaphragma juglandis, and it is with low cost, and wide material sources have been realized and having been turned waste into wealth, and take full advantage of diaphragma juglandis resource.
2 preparation process drop into little
Decoct, the spray-dired time is relatively short, preparation process succinctly facilitates, is easy to control and operation, equipment investment is little, is suitable for suitability for industrialized production.
3 products obtained therefrom Functionality, quality and appealing designs
Accurately take 10g through enzymatic treatment, segmentation repeatedly decoct, allocate, the spray diaphragma juglandis instant powder of dry gained, reconstitute with 200ml60 DEG C of water, the situation that reconstitutes of observing after stirring is: reconstitute afterwards without caking phenomenon, glass end is without precipitation.Illustrate that diaphragma juglandis instant powder can all dissolve, instant capacity is good.
The diaphragma juglandis instant product instant capacity that adopts the method to obtain is good, and soup look clear, has the original delicate fragrance flavour of diaphragma juglandis, and best in quality, sanitation and hygiene, are easy to carry.
4 product purposes are wide
The diaphragma juglandis instant product of production and processing of the present invention, both can directly brew and drink, and also can be used as the raw material of the food such as beverage, cold tea, milk tea, health protection tea, also can be used as the supplementary material of the daily products such as cosmetics, toothpaste, washing agent, and its purposes is very extensive.The class and the added value that have improved product, extended industrial chain, increased the comprehensive benefit of industry.
Detailed description of the invention:
Embodiment 1
Described diaphragma juglandis instant product weight umber consists of: 22 parts of diaphragma juglandis, 13 parts of maltodextrins, 2 parts of cycloheptaamyloses.
Described diaphragma juglandis instant product is prepared by following methods: taking diaphragma juglandis as raw material, through cleaning, 60 DEG C of oven dry, to be crushed to granularity be 4mm, then adding mass fraction is respectively 0.1% cellulase and pectase, be 1:10 in solid-to-liquid ratio, enzymolysis 40min at the temperature of 45 DEG C, add the distilled water of 7 times of amounts, 100 DEG C decoct 10 minutes, make leaching liquor for the first time after filtration again; Get the distilled water that diaphragma juglandis filter residue adds 15 times of amounts, 70～80 DEG C decoct 25 minutes, make leaching liquor for the second time after filtration, get the distilled water that filter residue adds 12 times of amounts, and 80～90 DEG C decoct 15 minutes, obtain leaching liquor for the third time after filtration; Merging three times leaching liquor, add maltodextrin, cycloheptaamylose, mix, is that 180 DEG C, outlet temperature are 75 DEG C in inlet temperature, sprays dry under the condition that inlet amount per hour is 2.5～5L, carries out packing after dry, obtains diaphragma juglandis instant product.
Embodiment 2
Described diaphragma juglandis instant product forms with embodiment 1;
Described diaphragma juglandis instant product is prepared by following methods: taking diaphragma juglandis as raw material, through cleaning, 55 DEG C of oven dry, to be crushed to granularity be 5mm, then adding mass fraction is respectively 0.12% cellulase and pectase, be 1:12 in solid-to-liquid ratio, enzymolysis 35min at the temperature of 50 DEG C, add the distilled water of 5 times of amounts, 100 DEG C decoct 10 minutes, make leaching liquor for the first time after filtration again; Get the distilled water that diaphragma juglandis filter residue adds 15 times of amounts, 70～80 DEG C decoct 25 minutes, make leaching liquor for the second time after filtration, get the distilled water that filter residue adds 12 times of amounts, and 80～90 DEG C decoct 15 minutes, obtain leaching liquor for the third time after filtration; Merging three times leaching liquor, add maltodextrin, cycloheptaamylose, mix, is that 180 DEG C, outlet temperature are 78 DEG C in inlet temperature, sprays dry under the condition that inlet amount per hour is 2.5～5L, carries out packing after dry, obtains diaphragma juglandis instant product.
Embodiment 3
Described diaphragma juglandis instant product forms with embodiment 1;
Described diaphragma juglandis instant product is prepared by following methods: taking diaphragma juglandis as raw material, through cleaning, 50 DEG C of oven dry, to be crushed to granularity be 6mm, then adding mass fraction is respectively 0.08% cellulase and pectase, be 1:12 in solid-to-liquid ratio, enzymolysis 32min at the temperature of 55 DEG C, add the distilled water of 8 times of amounts, 100 DEG C decoct 12 minutes, make leaching liquor for the first time after filtration again; Get the distilled water that diaphragma juglandis filter residue adds 14 times of amounts, 70～80 DEG C decoct 24 minutes, make leaching liquor for the second time after filtration, get the distilled water that filter residue adds 10 times of amounts, and 80～90 DEG C decoct 12 minutes, obtain leaching liquor for the third time after filtration; Merging three times leaching liquor, add maltodextrin, cycloheptaamylose, mix, is that 180 DEG C, outlet temperature are 76 DEG C in inlet temperature, sprays dry under the condition that inlet amount per hour is 2.5～5L, carries out packing after dry, obtains diaphragma juglandis instant product.
The diaphragma juglandis instant product making according to the arbitrary preparation method of embodiment 1-3, its general flavone content >=61mg/g, polyoses content >=54mg/g, total alkaloid content >=38mg/g, has the advantages that the clarification of soup look bright, fragrance flavour is strong, instant capacity is good.
For increasing products taste, enrich product category, meet modern's consumption demand, on the basis of the wood powder of can diverting one's attention described in arbitrary at embodiment 1-3, allocate.Described allotment comprises adds sweetener, acidity regulator or flavor substance.
Embodiment 4 original flavor type diaphragma juglandis instant products
Described diaphragma juglandis instant product weight umber consists of: 1 part of the wood powder of diverting one's attention, 0.1 part of glucose, 0.02 part of citric acid, CMC0.01 part.
Embodiment 5 rose taste diaphragma juglandis instant products
Described diaphragma juglandis instant product weight umber consists of: 1 part of the wood powder of diverting one's attention, 0.5 part of rose extract, 0.2 part of glucose, 0.02 part of citric acid, CMC0.01 part.
Embodiment 6 avenges chrysanthemum taste diaphragma juglandis instant product
Described diaphragma juglandis instant product weight umber consists of: 1 part of the wood powder of diverting one's attention, 0.7 part of snow chrysanthemum extract, 0.2 part of glucose, 0.01 part of citric acid, CMC0.01 part.
With similar traditional product comparative experiments, get 10 times of embodiment 1 product rehydrations, brew with traditional sheet or powdery decoct drink carry out organoleptic quality analysis comparison, taste test is divided into tri-groups of A, B, C, every group of 40 people, taste after marking, make even and divide equally, the results are shown in Table 1:
Product sensory attributional analysis after table 1 different disposal
The formulation of diaphragma juglandis instant product can be tablet, pulvis or capsule.
The present embodiment diaphragma juglandis can be a kind of or several mixing arbitrarily in the kinds such as Juglans mandshurica, iron walnut, leatheroid walnut, thin skin walnut.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have change and change.All any amendments of doing within the spirit and principles in the present invention, be equal to replacement, improvement etc., within protection scope of the present invention all should be included in.
Claims (9)
1. a diaphragma juglandis instant product, is characterized in that, taking diaphragma juglandis as raw material, is made by following preparation method: cleaning, oven dry, pulverizing, enzymolysis, segmentation repeatedly decoct, filter, add thickener, dry;
Described preparation method is specific as follows:
(1) diaphragma juglandis, through selecting, cleans, and 50～60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, make the wood powder of diverting one's attention;
(3) enzymolysis:
Diverting one's attention, in wood powder distilled water solution, to add cellulase and pectase, add thermal agitation enzymolysis;
(4) segmentation repeatedly decocts:
In enzymolysis liquid, add distilled water, after decoction filtering, make leaching liquor for the first time, then filter residue is decocted to twice, after filtration, make respectively for the second time leaching liquor, leaching liquor for the third time;
(5) aforesaid three leaching liquors are mixed to get to mixing leaching liquor, add thickener;
(6) spray dryly to mixing leaching liquor, inlet temperature is that 160～180 DEG C, outlet temperature are 70～80 DEG C, and inlet amount per hour is 2.5～5L, after being dried, carries out packing.
2. diaphragma juglandis instant product according to claim 1, is characterized in that, described preparation method's step (3) enzymatic hydrolysis condition is: solid-to-liquid ratio 1:10～1:12, cellulase and pectase addition: in mass fraction, be respectively 0.05%～0.15%, 40～60 DEG C of temperature, 30～40 minutes time.
3. diaphragma juglandis instant product according to claim 1, is characterized in that, described preparation method's step (4) segmentation repeatedly decocts and is specially:
In enzymolysis liquid, add 5～8 times of amount distilled water, decoct 10～15 minutes, after filtration, make leaching liquor for the first time, get diaphragma juglandis filter residue and add 12～15 times of water gagings, decoct 20～25 minutes, after filtration, make leaching liquor for the second time, in filter residue, add again 10～12 times of water gagings, decoct 10～15 minutes, after filtration, make leaching liquor for the third time.
4. diaphragma juglandis instant product according to claim 1, is characterized in that, described in the divert one's attention grinding particle size of wood powder be 4～6mm.
5. diaphragma juglandis instant product according to claim 1, is characterized in that, described decoction temperature is 70～100 DEG C.
6. diaphragma juglandis instant product according to claim 1, is characterized in that, described in be filtered into centrifugation, normal pressure or filtration under diminished pressure.
7. diaphragma juglandis instant product according to claim 1, is characterized in that, after completing steps (6) spraying is dry, allocates, and described allotment comprises adds sweetener, acidity regulator or flavor substance.
8. the preparation method of the arbitrary described diaphragma juglandis instant product of claim 1-7, is characterized in that, taking diaphragma juglandis as raw material, comprises that cleaning, oven dry, pulverizing, enzymolysis, segmentation repeatedly decoct, filter, add thickener, drying steps;
(1) diaphragma juglandis, through selecting, cleans, and 50～60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, make the wood powder of diverting one's attention;
(3) enzymolysis:
Diverting one's attention, in wood powder distilled water solution, to add cellulase and pectase, add thermal agitation enzymolysis;
(4) segmentation repeatedly decocts:
In enzymolysis liquid, add distilled water, after decoction filtering, make leaching liquor for the first time, then filter residue is decocted to twice, after filtration, make respectively for the second time leaching liquor, leaching liquor for the third time;
(5) aforesaid three leaching liquors are mixed to get to mixing leaching liquor, add thickener;
(6) spray dryly to mixing leaching liquor, inlet temperature is that 160～180 DEG C, outlet temperature are 70～80 DEG C, and inlet amount per hour is 2.5～5L, after being dried, carries out packing.
9. the preparation method of diaphragma juglandis instant product according to claim 8, is characterized in that, comprises the steps:
Taking diaphragma juglandis as raw material, through cleaning, 60 DEG C of oven dry, to be crushed to granularity be 4mm, then adding mass fraction is respectively 0.1% cellulase and pectase, be 1:10 in solid-to-liquid ratio, enzymolysis 40min at the temperature of 45 DEG C, add 7 times of amount distilled water, 100 DEG C decoct 10 minutes, make leaching liquor for the first time after filtration again; Get the distilled water that diaphragma juglandis filter residue adds 15 times of amounts, 70～80 DEG C decoct 25 minutes, make leaching liquor for the second time after filtration, get the distilled water that filter residue adds 12 times of amounts, and 80～90 DEG C decoct 15 minutes, obtain leaching liquor for the third time after filtration; Merging three times leaching liquor, add maltodextrin, cycloheptaamylose, mix, is that 180 DEG C, outlet temperature are 75 DEG C in inlet temperature, sprays dry under the condition that inlet amount per hour is 2.5～5L, carries out packing after dry;
Described diaphragma juglandis instant product weight umber consists of: 22 parts of diaphragma juglandis, 13 parts of maltodextrins, 2 parts of cycloheptaamyloses.10. the application of the arbitrary described diaphragma juglandis instant product of claim 1-7: after described product rehydration 9-12 times, directly drink, or as raw-food material, or as daily product raw material.
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| CN104304568A (en) * | 2014-09-18 | 2015-01-28 | 鲍刚 | Health tea bag and production method thereof |
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| CN106173055A (en) * | 2016-07-08 | 2016-12-07 | 肇庆医学高等专科学校 | A kind of stomach nourishing health herbal tea and preparation method thereof |
| CN106387168A (en) * | 2016-12-01 | 2017-02-15 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of walnut diaphragma juglandis lipid-lowering health care tea |
| CN106387168B (en) * | 2016-12-01 | 2019-08-23 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of walnut Diaphragma juglandis lipid-lowering health-care tea |
| CN108030010A (en) * | 2017-11-28 | 2018-05-15 | 梁国柱 | A kind of diaphragma juglandis instant powder and preparation method thereof |
| CN108030010B (en) * | 2017-11-28 | 2021-07-30 | 张海燕 | Diaphragma juglandis instant powder and preparation method thereof |
| CN109662180A (en) * | 2019-02-27 | 2019-04-23 | 夏跃明 | A kind of mulberry ecology compound tea and its preparation process |
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