CN104082716A - 一种蓝莓蜂蜜冻干粉及其制备方法 - Google Patents
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Abstract
一种蓝莓蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~350、蓝莓120~140、橘皮10~13、小麦胚芽8~10、黑米10~14、荞麦麸皮12~15、西兰花汁6~8、竹笋8~12、仙草6~8、黄瓜汁5~7、桃核10~12、助剂4~5和适量的水；本发明的蓝莓蜂蜜冻干粉是将蓝莓馅磨浆，再通过离心将匀浆部分和上清液部分分离，匀浆和蜂蜜混合加入特制的汤料及助剂，利用真空升华冻干制成，蓝莓含丰富的膳食纤维、矿物质和生物因子，做成粉末有利于运输和储存，而且这种冻干制得的粉末不会影响蓝莓的生理结构，完好的保留其生物学特性。
Description
技术领域
本发明是一种蓝莓蜂蜜冻干粉及其制备方法，属于食品中冻干粉的工艺领域。
背景技术
蓝莓营养丰富，不仅富含常规营养成分，而且还含有极为丰富的黄酮类和多糖类化合物，因此又被称为“皇后”和“浆果之王”。
蓝莓果肉细腻，风味独特，酸甜适度，又具有香爽宜人的香气。蓝莓中诸如蛋白质、维生素等的常规营养成分含量十分丰富，矿物质和微量元素含量也相当可观，因此，蓝莓被称为“水果皇后”的确是名符其实！
蓝莓是一种营养价值非常高的水果果肉富含丰富的维生素、蛋白质和矿物质等营养元素，其中蓝莓中独特的珍贵的花青苷色素在众水果中比重是非常的高，还有蓝莓中富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素，蓝莓中这些富含的营养元素都高于其他水果富含的营养。蓝莓中还包含着丰富的钙、铁、磷、钾、锌等微量矿物元素，这些矿物元素的存在比例明显高于其他水果。所以蓝莓是一种高营养的水果。
花青素可以保护眼睛蓝莓中含量非常高的花青苷色素对人体的眼睛具有很好地保养的作用，它可以缓解眼睛疲劳、改善人的视力，蓝莓不仅含有维生素A，其主要成分是花青素，可直接加速视网膜、视紫质的合成与再生，让眼睛绽放活力光彩！日本生物医学博士中川和宏撰文：医学临床报告显示，蓝莓中的花青素可以促进视网膜细胞中的视紫质再生，预防近视，增进视力。蓝莓中富含丰富维生素、矿物质和纤维元素等营养成分，多多食用蓝莓可以提高人体免疫力，提高人体素质。另外蓝莓中丰富的维生素C具有预防癌症，抵抗心脏病的功效。蓝莓果胶丰富，可以稀释人体脂肪，保护人体心脑血管的健康。另外，蓝莓中还有丰富的抗氧化剂，可以延缓人体的衰老。
蓝莓中的花色苷有很强的抗氧化性，可抗自由基、延缓衰老、防止细胞的退行性改变，对于抑制血小板聚集，预防大脑病变、动脉硬化等病症具有一定的效果，同时还可以强化毛细血管、改善血液循环、减弱血小板的黏滞性、防止血凝块产生、增强心脑功能、增强儿童骨质密度、防止便秘。
发明内容
一种蓝莓蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~350、蓝莓120~140、橘皮10~13、小麦胚芽8~10、黑米10~14、荞麦麸皮12~15、西兰花汁6~8、竹笋8~12、仙草6~8、黄瓜汁5~7、桃核10~12、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、梨木皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入6~8倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种蓝莓蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将蓝莓洗净后去蒂，磨成浆，调匀后于1000~1400r/min离心10~15min，分为上清部分和匀浆部分；
（2）混合黑米和荞麦麸皮，爆炒8~10min，再加入橘皮、小麦胚芽、竹笋、仙草、桃核、黄瓜汁、西兰花汁和（1）所得上清部分，加水至液面没过物料6~8cm，煎煮60~80min后过滤得汤汁；
（3）混合（1）所述的匀浆和蜂蜜，加入（2）的汤汁、助剂及其他剩余成分，拌匀后于-40℃以下速冻成固体块状；
（4）将（3）所得的固体块状真空干燥冻干，调整料温-10~5℃真空条件下8~10h冻干成蜂蜜即可。
发明中的不常用用料解释如下：
金发草：禾本科多年生草本，秋季采收，洗净，鲜用或晒干，有清热，利湿的功效。
杠板归：蓼科一年生攀援草本，全草(杠板归)：酸，凉，清热解毒，利尿消肿，有抗菌、抗病毒功效。
梨木皮：为蔷薇科植物白梨沙梨或秋子梨等的树皮，春、秋季节均可剥皮，气微，味苦涩，有清热解毒之功效。
水龙胆草：唇形科多年生半木质草本，全草可入药，夏、秋季采收，洗净，鲜用或扎把晒干。
马蔺根：鸢尾科植物马蔺的根，具有清热、解毒等功效。
本发明的优点：本发明的蓝莓蜂蜜冻干粉是将蓝莓馅磨浆，再通过离心将匀浆部分和上清液部分分离，匀浆和蜂蜜混合加入特制的汤料及助剂，利用真空升华冻干制成，蓝莓含丰富的膳食纤维、矿物质和生物因子，做成粉末有利于运输和储存，而且这种冻干制得的粉末不会影响蓝莓的生理结构，完好的保留其生物学特性。
具体实施方式
一种蓝莓蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~350g、蓝莓120~140g、橘皮10~13g、小麦胚芽8~10g、黑米10~14g、荞麦麸皮12~15g、西兰花汁6~8g、竹笋8~12g、仙草6~8g、黄瓜汁5~7g、桃核10~12g、助剂4~5g和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5g、金发草4~6g、山茶花4~6g、杠板归5.5~7g、黄瓜子2~3g、梨木皮7~9g、水龙胆草4~5g、马蔺根3~4.5g、杏仁粉10~14g、玉竹2~4g、葛根4~6g和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入6~8倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种蓝莓蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将蓝莓洗净后去蒂，磨成浆，调匀后于1000~1400r/min离心10~15min，分为上清部分和匀浆部分；
（2）混合黑米和荞麦麸皮，爆炒8~10min，再加入橘皮、小麦胚芽、竹笋、仙草、桃核、黄瓜汁、西兰花汁和（1）所得上清部分，加水至液面没过物料6~8cm，煎煮60~80min后过滤得汤汁；
（3）混合（1）所述的匀浆和蜂蜜，加入（2）的汤汁、助剂及其他剩余成分，拌匀后于-40℃以下速冻成固体块状；
（4）将（3）所得的固体块状真空干燥冻干，调整料温-10~5℃真空条件下8~10h冻干成蜂蜜即可。
Claims (2)
1.一种蓝莓蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~350、蓝莓120~140、橘皮10~13、小麦胚芽8~10、黑米10~14、荞麦麸皮12~15、西兰花汁6~8、竹笋8~12、仙草6~8、黄瓜汁5~7、桃核10~12、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、梨木皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入6~8倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
2.根据权利要求1所述一种蓝莓蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将蓝莓洗净后去蒂，磨成浆，调匀后于1000~1400r/min离心10~15min，分为上清部分和匀浆部分；
（2）混合黑米和荞麦麸皮，爆炒8~10min，再加入橘皮、小麦胚芽、竹笋、仙草、桃核、黄瓜汁、西兰花汁和（1）所得上清部分，加水至液面没过物料6~8cm，煎煮60~80min后过滤得汤汁；
（3）混合（1）所述的匀浆和蜂蜜，加入（2）的汤汁、助剂及其他剩余成分，拌匀后于-40℃以下速冻成固体块状；
（4）将（3）所得的固体块状真空干燥冻干，调整料温-10~5℃真空条件下8~10h冻干成蜂蜜即可。
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