CN104068439A - 一种黑莓果粉的制备方法 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种黑莓果粉的制备方法。其由在于以下步骤：1）制浆：取黑莓果清洗，打浆后，再用胶体磨处理，制得果浆；2）酶解：步骤1）制备的果浆加入果胶酶和淀粉酶，在温度50℃条件下酶解1小时，制得酶解液；3）干燥：步骤2）制得酶解液进行喷雾干燥，即得黑莓果粉。本发明的制备方法简单，提高了原料利用率，而且制得的果粉富含粗纤维和亚油酸，营养更全面。
Description
技术领域
本发明涉及食品领域，特别是涉及一种黑莓果粉的制备方法。
背景技术
黑莓鲜果中糖、维生素C、 维生素B1、维生素B2的含量与其它果树相当，有机酸、粗蛋白、维生素K和氨基酸含量高于其它栽培果树，并发现维生素E含量是所有栽培和野生、半野生果树中最高的，而硒含量在果树中罕见。氨基酸共有18种，8种必需氨基酸都有，且含量较高，还富含γ-氨基丁酸。对人体至关重要的6种矿质元素（钾、钙、钠、镁、锌、铁）含量也较高。其中，维生素K可促进肝脏合成凝血物质，对促进血液凝固有良好作用；维生素E保护细胞和细胞内部结构的完整，防止某些酶和细胞内部成分遭到破坏，延缓衰老；硒能抗氧化、防衰老，提高免疫力，与维生素E共同起拮抗有毒物质的保护剂作用；γ-氨基丁酸作为神经传导物质，具有促进脑代谢，降压，降血脂和抗心律失常的作用。
由于黑莓果易腐烂，不容易保存和运输，限制了黑莓果的市场销售周期，为了满足人们的需求，市场上出现了黑莓果汁、果酱和固体饮料，可现有黑莓饮品多采用压榨技术，把黑莓籽和粗纤维都除去了，造成了浪费，而且营养不够全面。
发明内容
本发明的目的在于解决现有技术的不足和缺陷，提供一种利用率高、营养丰富的黑莓果粉的制备方法。
为了实现上述目的，本发明提供如下技术方案：
一种黑莓果粉的制备方法，其特征在于以下步骤：
1）制浆：取黑莓果清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入果胶酶和淀粉酶，在温度50℃条件下酶解1小时，制得酶解液；
3）干燥：步骤2）制得酶解液进行喷雾干燥，即得黑莓果粉。
步骤2）中果胶酶用量为0.1-0.3%，淀粉酶用量为0.1-0.2%。
步骤3）中的喷雾干燥条件为：出风温度保持80-90℃。
本发明的黑莓果粉利用了全部黑莓果，比现有黑莓饮料营养丰富，富含粗纤维和亚油酸，而且制备方法简单，制得果粉易于保存，口感好。
下面将结合具体实施方式进一步说明本发明，但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式：
实施例1：
1）制浆：取黑莓果20kg清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入40g果胶酶和40g淀粉酶，加热至温度50℃，酶解1小时，制得酶解液
3）干燥：步骤2）制得酶解液进行喷雾干燥，保持出风温度85℃，密封包装，得黑莓果粉2.5kg，颜色鲜红，口感酸甜。
实施例2：
1）制浆：取黑莓果50kg清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入150g果胶酶和50g淀粉酶，加热至温度50℃，酶解1小时，制得酶解液
3）干燥：步骤2）制得酶解液进行喷雾干燥，保持出风温度90℃，密封包装，得黑莓果粉5.5kg，颜色鲜红，口感酸甜。
Claims (3)
1. 一种黑莓果粉的制备方法，其特征在于以下步骤：
1）制浆：取黑莓果清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入果胶酶和淀粉酶，在温度50℃条件下酶解1小时，制得酶解液；
3）干燥：步骤2）制得酶解液进行喷雾干燥，即得黑莓果粉。
2. 根据权利要求1所述的黑莓果粉的制备方法，其特征在于步骤2）中果胶酶用量为0.1-0.3%，淀粉酶用量为0.1-0.2%。
3. 根据权利要求1所述的黑莓果粉的制备方法，其特征在于步骤3）中的喷雾干燥条件为：出风温度保持80-90℃。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543259A (zh) * | 2015-02-10 | 2015-04-29 | 余芳 | 罗汉果茶精粉的加工工艺 |
| CN104905355A (zh) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | 一种番荔枝固体饮料的制备方法 |
| CN105163169A (zh) * | 2015-09-16 | 2015-12-16 | 北京暴风科技股份有限公司 | 一种适于传输的数据封装格式的方法及系统 |
| CN107156584A (zh) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | 一种不老莓果汁粉的制备方法 |
| CN111227253A (zh) * | 2020-01-20 | 2020-06-05 | 江苏惠田科技开发有限公司 | 一种黑莓多糖复合早餐粉及其制备方法 |
-
2014
- 2014-06-10 CN CN201410253375.9A patent/CN104068439A/zh active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543259A (zh) * | 2015-02-10 | 2015-04-29 | 余芳 | 罗汉果茶精粉的加工工艺 |
| CN104905355A (zh) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | 一种番荔枝固体饮料的制备方法 |
| CN105163169A (zh) * | 2015-09-16 | 2015-12-16 | 北京暴风科技股份有限公司 | 一种适于传输的数据封装格式的方法及系统 |
| CN105163169B (zh) * | 2015-09-16 | 2018-08-07 | 暴风集团股份有限公司 | 一种适于传输的数据封装格式的方法及系统 |
| CN107156584A (zh) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | 一种不老莓果汁粉的制备方法 |
| CN111227253A (zh) * | 2020-01-20 | 2020-06-05 | 江苏惠田科技开发有限公司 | 一种黑莓多糖复合早餐粉及其制备方法 |
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Application publication date: 20141001 |