CN104082746A - 一种黄金果饮片的加工方法 - Google Patents
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- 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
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- 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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Abstract
本发明公开了一种黄金果饮片的加工方法,其特征在于:所述的黄金果饮片以黄金果为主要原料,其采用黄金果挑选、冷冻、干燥、粉碎、调配、加湿软化、压制、切片、干燥、包装等步骤加工而成。本发明制备的黄金果饮片,由于采用冷冻升华干燥的方式干燥,减少了营养成分的流失,在加湿软化工序过程中,采用营养液雾化加湿,提高了饮片的营养价值,同时饮片具有消炎镇痛,散瘀消肿等保健功效。
Description
技术领域
本发明涉及一种饮片的加工方法,尤其是涉及一种黄金果饮片的加工方法。
背景技术
黄金果:又名五指茄、乳茄等,茄科茄属草本植物。秋季采收果实,晒干后入药,果实内含澳洲茄碱、澳洲茄胺、澳洲茄边碱、谷甾醇、豆甾醇、菜油甾醇和微量胆甾醇等化学成分,主治淋巴结核、腋窝生疮、疮疖肿痛等症,具有清热解毒、消炎镇痛、散瘀消肿等功效。黄金果果形奇特,果色鲜艳,是一种珍贵的观果植物,观果期达半年。现有的黄金果大多被当作观赏植物,观果期结束,果实被废弃,造成了资源浪费。将黄金果加工成食用方便、老少皆宜的饮片,不仅能够提高黄金果的利用率,也能够提高经济效益。
发明内容
本发明的目的是针对现有黄金果利用率较低的缺陷,提供一种黄金果饮片的加工方法,本方法工艺稳定,能有效保持黄金果的营养成分,产品具有口感风味佳、色泽稳定等优点,提高了黄金果的营养价值。。
本发明所采取的技术方案是:
一种黄金果饮片的加工方法,其特征在于,加工方法采用以下步骤:
A、原料准备:挑选成熟、无腐烂、无病虫害的黄金果,经清洗切块,制得黄金果块,备用;
B、冷冻:将切好的黄金果块立即送入-10~-5℃环境下,冷冻6-8小时;
C、干燥:将冷冻后的黄金果块在装载量按6-8kg/m2、工作压力40-60Pa、解析压力20-22Pa、温度45-50℃的条件下干燥,采用升华干燥的方法,避免原料营养物质的流失,提高原料的利用率;
D、粉碎:将干燥后的黄金果块粉碎,经过180-200目的筛网筛选,制得黄金果果粉;
E、混合:取黄金果粉75-85重量份、牛蒡粉10-20重量份、茉莉花粉3-5重量份混合,充分搅拌均匀,制得混合粉;
F、加湿软化:将混合粉由输送带送入密封舱气雾软化,采用蜂蜜溶液气雾软化,蜂蜜溶液比例为40-50%,使混合粉软化至含水量为30-35%。;
G、压制:将气雾软化后的混合粉进行压制,厚度为0.5-0.8cm;
H、切片:将压制后的混合粉进行切片,切制直径为1.5-2.5cm的圆状片,制得黄金果饮片;
I、干燥:将黄金果饮片放入干燥室,摊晾于竹匾内,置干燥架上,用3000W功率吸潮机吸潮至干,中途将饮片翻动2-4次,待饮片含水量为8-10%时,停止干燥;
J、包装:在自动包装机上,包装成复合铝箔小包装黄金果饮片,检验合格后,入干燥环境中储存。
有益效果:本发明制备的黄金果饮片,由于采用冷冻升华干燥的方式干燥,减少了营养成分的流失,在加湿软化工序过程中,采用营养液雾化加湿,提高了饮片的营养价值,同时饮片具有消炎镇痛,散瘀消肿等保健功效。
具体实施方式
实施例1:一种黄金果饮片的加工方法,其特征在于:加工方法采用以下步骤:
A、原料准备:挑选成熟、无腐烂、无病虫害的黄金果,经清洗切块,制得黄金果块,备用;
B、冷冻:将切好的黄金果块立即送入-10℃环境下,冷冻6小时;
C、干燥:将冷冻后的黄金果块在装载量按6kg/m2、工作压力40Pa、解析压力20Pa、温度45℃的条件下干燥,采用升华干燥的方法,避免原料营养物质的流失,提高原料的利用率;
D、粉碎:将干燥后的黄金果块粉碎,经过180目的筛网筛选,制得黄金果果粉;
E、混合:取黄金果粉7.5kg、牛蒡粉2kg、茉莉花粉0.5kg混合,充分搅拌均匀,制得混合粉;
F、加湿软化:将混合粉由输送带送入密封舱气雾软化,采用蜂蜜溶液气雾软化,蜂蜜溶液比例为40%,使混合粉软化至含水量为35%。;
G、压制:将气雾软化后的混合粉进行压制,厚度为0.5cm;
H、切片:将压制后的混合粉进行切片,切制直径为2.5cm的圆状片,制得黄金果饮片;
I、干燥:将黄金果饮片放入干燥室,摊晾于竹匾内,置干燥架上,用3000W功率吸潮机吸潮至干,中途将饮片翻动2次,待饮片含水量为8%时,停止干燥;
J、包装:在自动包装机上,包装成复合铝箔小包装黄金果饮片,检验合格后,入干燥环境中储存。
实施例2:一种黄金果饮片的加工方法,其特征在于,采用以下步骤:
A、原料准备:挑选成熟、无腐烂、无病虫害的黄金果、百香果,经清洗切块,制得黄金果块、百香果,备用;
B、冷冻:将8kg切好的黄金果块与2kg切好的百香果块混合均匀后立即送入-8℃环境下,冷冻7小时;
C、干燥:将冷冻后的原料块在装载量按7kg/m2、工作压力50Pa、解析压力21Pa、温度48℃的条件下干燥,采用升华干燥的方法,避免原料营养物质的流失,提高原料的利用率;
D、粉碎:将干燥后的原料块粉碎,经过190目的筛网筛选,制得黄金果果粉;
E、混合:取黄金果粉8kg、牛蒡粉1kg、茉莉花粉0.3kg、玉竹粉0.3kg、甘草粉0.2kg、党参粉0.2kg混合,充分搅拌均匀,制得混合粉;
F、加湿软化:将混合粉由输送带送入密封舱气雾软化,采用蜂蜜溶液气雾软化,蜂蜜溶液比例为45%,使混合粉软化至含水量为33%。;
G、压制:将气雾软化后的混合粉进行压制,厚度为0.6cm;
H、切片:将压制后的混合粉进行切片,切制直径为2cm的圆状片,制得黄金果饮片;
I、干燥:将黄金果饮片放入干燥室,摊晾于竹匾内,置干燥架上,用3000W功率吸潮机吸潮至干,中途将饮片翻动3次,待饮片含水量为9%时,停止干燥;
J、包装:在自动包装机上,包装成复合铝箔小包装黄金果饮片,检验合格后,入干燥环境中储存。
实施例3:一种黄金果饮片的加工方法,其特征在于:加工方法采用以下步骤:
A、原料准备:挑选成熟、无腐烂、无病虫害的黄金果、牛甘果、蛇瓜、莲雾,经清洗切块,制得黄金果块、牛甘果块、蛇瓜块、莲雾块,备用;
B、冷冻:将切好的7kg黄金果块、1kg牛甘块、1kg蛇瓜块、1kg莲雾块混合均匀后立即送入-5℃环境下,冷冻8小时;
C、干燥:将冷冻后的原料块在装载量按8kg/m2、工作压力60Pa、解析压力22Pa、温度50℃的条件下干燥,采用升华干燥的方法,避免原料营养物质的流失,提高原料的利用率;
D、粉碎:将干燥后的原料块粉碎,经过200目的筛网筛选,制得黄金果果粉;
E、混合:取黄金果粉7.5kg、葛根粉1kg、金荞麦0.5kg、茉莉花粉0.4kg、白芍粉0.3kg、香附粉0.2kg、黄精粉0.1kg混合,充分搅拌均匀,制得混合粉;
F、加湿软化:将混合粉由输送带送入密封舱气雾软化,采用蜂蜜溶液气雾软化,蜂蜜溶液比例为50%,使混合粉软化至含水量为30%。;
G、压制:将气雾软化后的混合粉进行压制,厚度为0.8cm;
H、切片:将压制后的混合粉进行切片,切制直径为1.5cm的圆状片,制得黄金果饮片;
I、干燥:将黄金果饮片放入干燥室,摊晾于竹匾内,置干燥架上,用3000W功率吸潮机吸潮至干,中途将饮片翻动4次,待饮片含水量为10%时,停止干燥;
J、包装:在自动包装机上,包装成复合铝箔小包装黄金果饮片,检验合格后,入干燥环境中储存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种黄金果饮片的加工方法,其特征在于:加工方法采用以下步骤:
A、原料准备:挑选成熟、无腐烂、无病虫害的黄金果,经清洗切块,制得黄金果块,备用;
B、冷冻:将切好的黄金果块立即送入-10~-5℃环境下,冷冻6-8小时;
C、干燥:将冷冻后的黄金果块在装载量按6-8kg/m2、工作压力40-60Pa、解析压力20-22Pa、温度45-50℃的条件下干燥;
D、粉碎:将干燥后的黄金果块粉碎,经过180-200目的筛网筛选,制得黄金果果粉;
E、混合:取黄金果粉75-85重量份、牛蒡粉10-20重量份、茉莉花粉3-5重量份混合,充分搅拌均匀,制得混合粉;
F、加湿软化:将混合粉由输送带送入密封舱气雾软化,采用蜂蜜溶液气雾软化,蜂蜜溶液比例为40-50%,使混合粉软化至含水量为30-35%;
G、压制:将气雾软化后的混合粉进行压制,厚度为0.5-0.8cm;
H、切片:将压制后的混合粉进行切片,切制直径为1.5-2.5cm的圆状片,制得黄金果饮片;
I、干燥:将黄金果饮片放入干燥室,摊晾于竹匾内,置干燥架上,用3000W功率吸潮机吸潮至干,中途将饮片翻动2-4次,待饮片含水量为8-10%时,停止干燥;
J、包装:在自动包装机上,包装成复合铝箔小包装黄金果饮片,检验合格后,入干燥环境中储存。
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