CN103875854B - 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 diaphragma juglandis instant product and preparation method thereof, take diaphragma juglandis as raw material, through cleaning, 50 ~ 60 DEG C of oven dry, be crushed to 4 ~ 6mm, enzymolysis, segmentation repeatedly decoct, filter, add thickener, drying process completes; Enzymolysis cellulase and pectase compound are carried out, and decoct and divide 3 times, temperature is 70 ~ 100 DEG C, and drying condition is: at inlet temperature 160 ~ 180 DEG C, outlet temperature 70 ~ 80 DEG C, with charging 2.5 ~ 5L spraying dry per hour.Diaphragma juglandis instant product of the present invention has the health cares such as the puckery essence of kidney tonifying, calming soporific, raw materials for production cost is low, preparation process drops into little, and products obtained therefrom instant capacity is good, and soup look clear, there is the original delicate fragrance flavour of diaphragma juglandis, best in quality, sanitation and hygiene, are easy to carry, and yield is stablized, of many uses.Product of the present invention has very large potentiality, make use of abundant diaphragma juglandis resource, extends industrial chain, add the comprehensive benefit of industry.
Description
Technical field:
The invention belongs to food technology field, particularly relating to a kind of take diaphragma juglandis as instant drink of Raw material processing production 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 the various diseases such as treatment 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 be used for having hair dyed, dying cloth, or by its brewed tradition of drinking together with tea.Modern science has been studied and has been found that diaphragma juglandis is containing the number of chemical composition such as general flavone, polysaccharide, alkaloid, is a kind of both for medicine and food material, and has certain fungistatic effect, makes English walnut drink and 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 illness such as chronic lumbar strain, pain in the back.
But the current research fully developed for diaphragma juglandis seldom, and the integration of drinking and medicinal herbs of diaphragma juglandis is worth and is not fully recognized that, finds its trace once in a while in some food, be also only as unremarkable supporting role's appearance.The Chinese invention patent " Thyme tea and uses thereof " of publication number CN1267465A disclose a kind of with the stem of labiate thyme, leaf, flower for raw material, the Thyme tea that the soup stock adding the boiling such as tealeaves, diaphragma juglandis processes.The Chinese invention patent of publication number CN103120306A " a kind of dredge the health food with body mechanism of qi " discloses a kind of health food comprising Pu'er tea, Jasmine, light wheat, diaphragma juglandis, parasitic loranthus, dark plum, each component of millet, wherein mix with other raw material after the diaphragma juglandis process of preparing Chinese medicine, cross 60 mesh sieves after pulverizing 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 proportioning health protection tea of making by a certain percentage, made by these drug regimens effect of each medicine produce synergy, thus the effect of the puckery essence of effective kidney tonifying, tonifying spleen stopping leak, tonifying liver improving eyesight can be realized.
There is following defect in the exploitation of diaphragma juglandis: though 1. diaphragma juglandis wide material sources, with low costly often to be abandoned as refuse, fail to make full use of; 2. biological activity contained in diaphragma juglandis can not effectively dissolve and Collection and conservation, is difficult to reach desirable effect; 3. diaphragma juglandis could play its fragrance and flavour after needing long-time immersion completely, has a strong impact on and drinks quality; 4. adopt diaphragma juglandis immersion to drink turbidity high, after dilution, soup look owes clear, and there is a large amount of residue and precipitation; 5. diaphragma juglandis mouthfeel, flavour are single, can not meet the consumption demand of modern.
Summary of the invention:
The object of the invention is the deficiency existed in developing for diaphragma juglandis, make full use of the natural resources that Xinjiang is abundant, play the advantage of folk tradition medicine, in conjunction with modern advanced theory and scientific and technical means, developing a kind of is raw material with diaphragma juglandis, effectively to remain in diaphragma juglandis the bioactive ingredients such as general flavone, safety and stability, be easy to carry, dissolubility is good, dissolve after the instant product that gives off a strong fragrance of bright, the flavour of soup look clarification.
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 take diaphragma juglandis as raw material, repeatedly decocts, filters, adds thickener, drying process completes through cleaning, oven dry, pulverizing, enzymolysis, segmentation.
Diaphragma juglandis instant product preparation method comprises following steps:
(1) diaphragma juglandis is through selecting, cleaning, and 50 ~ 60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, obtained 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, obtain first time leaching liquor, then twice is decocted to filter residue, after filtration, obtain second time leaching liquor, for the third time leaching liquor respectively;
(5) aforesaid three leaching liquors are mixed to get mixing leaching liquor, add thickener;
(6) carry out spraying dry to mixing leaching liquor, inlet temperature is 160 ~ 180 DEG C, outlet temperature is 70 ~ 80 DEG C, and inlet amount per hour is 2.5 ~ 5L, carries out packing after drying.
Further, diaphragma juglandis instant product preparation method comprises following steps:
(1) diaphragma juglandis is through selecting, cleaning, and 50 ~ 60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, obtained wood powder of diverting one's attention;
(3) solid-to-liquid ratio be 1:10 ~ 1:12 divert one's attention in wood powder distilled water solution, add cellulase and pectase that mass fraction is respectively 0.05% ~ 0.15%, 40 ~ 60 DEG C add thermal agitation enzymolysis 30 ~ 40min;
(4) in enzymolysis liquid, 5 ~ 8 times amount distilled water are added, decoct 10 ~ 15 minutes, obtained leaching liquor for the first time after filtering, get diaphragma juglandis filter residue and add 12 ~ 15 times of water gagings, decoct 20 ~ 25 minutes, after filtering, obtained second time leaching liquor, adds 10 ~ 12 times of water gagings again in filter residue, decoct 10 ~ 15 minutes, after filtering, obtain third time leaching liquor;
(5) aforesaid three leaching liquors are mixed to get mixing leaching liquor, add thickener;
(6) carry out spraying dry to mixing leaching liquor, inlet temperature is 160 ~ 180 DEG C, outlet temperature is 70 ~ 80 DEG C, and inlet amount per hour is 2.5 ~ 5L, carries out packing after drying, namely obtains diaphragma juglandis instant product.
The grinding particle size of 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 of obtained product is better, but meticulous, easily lumps, dispersed bad.
Described ferment treatment carries out Combined Processing with cellulase and pectase, destroyed the cell wall structure of raw material by enzymolysis, and make the fully stripping of active ingredient energy, thus improve recovery rate, and it is less that fragrance component is scattered and disappeared in leaching process, fragrance makes moderate progress.
Described first time leaching liquor obtained process while reservation enzymolysis stripping active ingredient, complete enzyme operation of going out.
Described decoction temperature is 70 ~ 100 DEG C.
Adopt segmentation repeatedly decocting method, the high extraction of flavones, TA, polyphenols, polysaccharide isoreactivity composition can be ensured, can the enzyme that goes out be taken into account again.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.
Describedly be filtered into centrifugation, normal pressure or filtration under diminished pressure.
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 the processing of being rich in 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 well dispersed 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 achieve and turn 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, be 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 that 10g repeatedly decocts through enzymatic treatment, segmentation, allocates, the diaphragma juglandis instant powder of spraying dry gained, reconstitute with 200ml60 DEG C of water, the situation that reconstitutes of observing after stirring is: reconstitute rear without caking phenomenon, without precipitation at the bottom of cup.Illustrate that diaphragma juglandis instant powder can all dissolve, instant capacity is good.
The diaphragma juglandis instant product instant capacity adopting the method to obtain is good, and soup look clear, have the original delicate fragrance flavour of diaphragma juglandis, 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 directly can brew and drink, 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, its purposes is very extensive.Improve class and the added value of product, extend industrial chain, add the comprehensive benefit of industry.
Detailed description of the invention:
Embodiment 1
Described diaphragma juglandis instant product weight number consists of: diaphragma juglandis 22 parts, maltodextrin 13 parts, cycloheptaamylose 2 parts.
Described diaphragma juglandis instant product is prepared by following methods: take diaphragma juglandis as raw material, through cleaning, 60 DEG C of oven dry, to be crushed to granularity be 4mm, then cellulase and pectase that mass fraction is respectively 0.1% is added, be 1:10 in solid-to-liquid ratio, enzymolysis 40min at the temperature of 45 DEG C, add the distilled water of 7 times amount again, 100 DEG C decoct 10 minutes, obtained leaching liquor for the first time after filtering; Get the distilled water that diaphragma juglandis filter residue adds 15 times amount, 70 ~ 80 DEG C decoct 25 minutes, and after filtering, obtained second time leaching liquor, gets the distilled water that filter residue adds 12 times amount, and 80 ~ 90 DEG C decoct 15 minutes, obtain third time leaching liquor after filtering; Merge three leaching liquors, add maltodextrin, cycloheptaamylose, mixing, inlet temperature be 180 DEG C, outlet temperature is 75 DEG C, inlet amount per hour is carry out spraying dry under the condition of 2.5 ~ 5L, carries out packing after drying, namely obtains diaphragma juglandis instant product.
Embodiment 2
Described diaphragma juglandis instant product composition is with embodiment 1;
Described diaphragma juglandis instant product is prepared by following methods: take diaphragma juglandis as raw material, through cleaning, 55 DEG C of oven dry, to be crushed to granularity be 5mm, then cellulase and pectase that mass fraction is respectively 0.12% is added, be 1:12 in solid-to-liquid ratio, enzymolysis 35min at the temperature of 50 DEG C, add the distilled water of 5 times amount again, 100 DEG C decoct 10 minutes, obtained leaching liquor for the first time after filtering; Get the distilled water that diaphragma juglandis filter residue adds 15 times amount, 70 ~ 80 DEG C decoct 25 minutes, and after filtering, obtained second time leaching liquor, gets the distilled water that filter residue adds 12 times amount, and 80 ~ 90 DEG C decoct 15 minutes, obtain third time leaching liquor after filtering; Merge three leaching liquors, add maltodextrin, cycloheptaamylose, mixing, inlet temperature be 180 DEG C, outlet temperature is 78 DEG C, inlet amount per hour is carry out spraying dry under the condition of 2.5 ~ 5L, carries out packing after drying, namely obtains diaphragma juglandis instant product.
Embodiment 3
Described diaphragma juglandis instant product composition is with embodiment 1;
Described diaphragma juglandis instant product is prepared by following methods: take diaphragma juglandis as raw material, through cleaning, 50 DEG C of oven dry, to be crushed to granularity be 6mm, then cellulase and pectase that mass fraction is respectively 0.08% is added, be 1:12 in solid-to-liquid ratio, enzymolysis 32min at the temperature of 55 DEG C, add the distilled water of 8 times amount again, 100 DEG C decoct 12 minutes, obtained leaching liquor for the first time after filtering; Get the distilled water that diaphragma juglandis filter residue adds 14 times amount, 70 ~ 80 DEG C decoct 24 minutes, and after filtering, obtained second time leaching liquor, gets the distilled water that filter residue adds 10 times amount, and 80 ~ 90 DEG C decoct 12 minutes, obtain third time leaching liquor after filtering; Merge three leaching liquors, add maltodextrin, cycloheptaamylose, mixing, inlet temperature be 180 DEG C, outlet temperature is 76 DEG C, inlet amount per hour is carry out spraying dry under the condition of 2.5 ~ 5L, carries out packing after drying, namely obtains diaphragma juglandis instant product.
According to the diaphragma juglandis instant product that the arbitrary preparation method of embodiment 1-3 obtains, its general flavone content >=61mg/g, polyoses content >=54mg/g, total alkaloid content >=38mg/g, have the advantages that the clarification of soup look bright, fragrance flavour is strong, instant capacity is good.
For increase products taste, enrich product category, meet modern's consumption demand, can arbitrary at embodiment 1-3 described in divert one's attention, on the basis of wood powder, to allocate.Described allotment comprises adds sweetener, acidity regulator or flavor substance.
Embodiment 4 original type diaphragma juglandis instant product
Described diaphragma juglandis instant product weight number consists of: wood powder 1 part of diverting one's attention, glucose 0.1 part, citric acid 0.02 part, CMC0.01 part.
Embodiment 5 rose taste diaphragma juglandis instant product
Described diaphragma juglandis instant product weight number consists of: wood powder 1 part of diverting one's attention, rose extract 0.5 part, glucose 0.2 part, citric acid 0.02 part, CMC0.01 part.
Embodiment 6 avenges chrysanthemum taste diaphragma juglandis instant product
Described diaphragma juglandis instant product weight number consists of: wood powder 1 part of diverting one's attention, snow chrysanthemum extract 0.7 part, glucose 0.2 part, citric acid 0.01 part, CMC0.01 part.
With similar traditional product comparative experiments, Example 1 product rehydration 10 times, brews with traditional flake or powdery decocts drink and carries out organoleptic quality com-parison and analysis, and taste test is divided into A, B, C tri-groups, often organizes 40 people, and marking after tasting is made even and divided 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 arbitrarily mixing in the kinds such as Juglans mandshurica, J. sigillata, 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 done within the spirit and principles in the present invention, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a diaphragma juglandis instant product, is characterized in that, take diaphragma juglandis as raw material, is obtained by following preparation method: cleaning, oven dry, pulverizing, enzymolysis, segmentation repeatedly decoct, filter, add thickener, drying;
Described preparation method is specific as follows:
(1) diaphragma juglandis is through selecting, cleaning, and 50 ~ 60 DEG C of oven dry obtain sheet diaphragma juglandis;
(2) diaphragma juglandis is pulverized and sieved, obtained 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, obtain first time leaching liquor, then twice is decocted to filter residue, after filtration, obtain second time leaching liquor, for the third time leaching liquor respectively;
(5) aforesaid three leaching liquors are mixed to get mixing leaching liquor, add maltodextrin and cycloheptaamylose;
(6) carry out spraying dry to mixing leaching liquor, inlet temperature is 160 ~ 180 DEG C, outlet temperature is 70 ~ 80 DEG C, and inlet amount per hour is 2.5 ~ 5L, carries out packing after drying;
Described preparation method's step (3) enzymatic hydrolysis condition is: solid-to-liquid ratio 1:10 ~ 1:12, and cellulase and pectase addition: in mass fraction are respectively 0.05% ~ 0.15%, temperature 40 ~ 60 DEG C, 30 ~ 40 minutes time;
The segmentation of described preparation method's step (4) repeatedly decocts and is specially:
5 ~ 8 times amount distilled water are added in enzymolysis liquid, decoct 10 ~ 15 minutes, obtained leaching liquor for the first time after filtering, get diaphragma juglandis filter residue and add 12 ~ 15 times of water gagings, decoct 20 ~ 25 minutes, after filtering, obtained second time leaching liquor, adds 10 ~ 12 times of water gagings again in filter residue, decoct 10 ~ 15 minutes, obtained leaching liquor for the third time after filtering.
2. 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.
3. diaphragma juglandis instant product according to claim 1, it is characterized in that, described decoction temperature is 70 ~ 100 DEG C.
4. diaphragma juglandis instant product according to claim 1, is characterized in that, described in be filtered into normal pressure or filtration under diminished pressure.
5. a preparation method for diaphragma juglandis instant product, is characterized in that, comprises the steps:
Take diaphragma juglandis as raw material, through cleaning, 60 DEG C of oven dry, to be crushed to granularity be 4mm, then cellulase and pectase that mass fraction is respectively 0.1% is added, be 1:10 in solid-to-liquid ratio, enzymolysis 40min at the temperature of 45 DEG C, add 7 times amount distilled water again, 100 DEG C decoct 10 minutes, obtained leaching liquor for the first time after filtering; Get the distilled water that diaphragma juglandis filter residue adds 15 times amount, 70 ~ 80 DEG C decoct 25 minutes, and after filtering, obtained second time leaching liquor, gets the distilled water that filter residue adds 12 times amount, and 80 ~ 90 DEG C decoct 15 minutes, obtain third time leaching liquor after filtering; Merge three leaching liquors, add maltodextrin, cycloheptaamylose, mixing, inlet temperature be 180 DEG C, outlet temperature is 75 DEG C, inlet amount per hour is carry out spraying dry under the condition of 2.5 ~ 5L, carries out packing after drying;
The parts by weight of described diaphragma juglandis instant product raw material composition are: diaphragma juglandis 22 parts, maltodextrin 13 parts, cycloheptaamylose 2 parts.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104304568A (en) * | 2014-09-18 | 2015-01-28 | 鲍刚 | Health tea bag and production method thereof |
| CN104256011A (en) * | 2014-09-18 | 2015-01-07 | 鲍刚 | Application of diaphragma juglandis fructus to preparation of drinking tea |
| CN104522256A (en) * | 2015-01-06 | 2015-04-22 | 山西大学 | Diaphragma juglandis fructus bagged tea and preparing method and application thereof |
| CN104522673B (en) * | 2015-01-20 | 2016-04-27 | 陈树平 | To reinforce the kidney source and production method thereof |
| CN104725520B (en) * | 2015-03-13 | 2017-01-18 | 凤庆县裕泽谷核桃专业合作社 | Diaphragma juglandis acidic polysaccharose and preparation and application thereof |
| CN106173055A (en) * | 2016-07-08 | 2016-12-07 | 肇庆医学高等专科学校 | Stomach-nourishing health-care herbal tea and preparation method thereof |
| 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 |
| 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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Effective date of registration: 20221109 Address after: No. 68, Jialangqi Road, Ahqi Town, Ahqi County, Kyrgyz Autonomous Prefecture, Xinjiang Uygur Autonomous Region, 843500 Patentee after: Xinjiang Zhongke Seabuckthorn Technology Co.,Ltd. Address before: No. 311, Nongda East Road, Urumqi, Xinjiang Uygur Autonomous Region 830000 Patentee before: XINJIANG AGRICULTURAL University |