CN104172154A - 一种山野菜茶粉及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
本发明公开一种山野菜茶粉及其制备方法,对蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花进行深加工,其新型独特的加工方法使制得的茶粉营养丰富,食用及其携带方便,有效成分溶出快,生物利用度高,还可直接食用,尤其是一种利咽润喉的佳品,克服了现有茶制品先天性的不足,同时也增添了山野菜制品的新型产品。
Description
技术领域
本发明涉及一种固体饮料的制作工艺,具体涉及一种山野菜茶粉及其制备方法。
背景技术
山野菜生长在山野林中,没有化肥的污染,是一种天然的绿色植物,其富含人体需要的多种维生素、蛋白质、糖类、有机酸、纤维素、氨基酸和钙、铁、磷等多种微量元素,而且具有浓郁特有的鲜味。目前,山野菜常作为餐桌菜肴食用,或以盐渍方法进行加工,经盐渍的山野菜,因色泽、品味在一定程度上会发生营养损坏。但很少已茶制品走进人们的生活。而传统的茶叶通常经过泡制之后方可饮用,比较费时不适合快速生活节奏的现代都市人,而且茶的利用率较低,尤其是难以溶于水的蛋白质、维生素、叶绿素、微量元素等经常被随渣废弃。为更好地保存其天然性,将蕨菜等山野菜材料进行进一步的深加工,不仅使山野菜制品的营养进一步增强,同时也丰富了山野菜制品的种类,还方便食用及其携带,具有良好的市场前景。
发明内容
本发明要解决的技术问题是提供一种山野菜茶粉及其制备方法,该制备方法简单易行,制得的山野菜茶粉营养丰富,食用及其携带方便,有效成分溶出快,生物利用度高,还可直接食用。
为解决上述技术问题,本发明采用以下技术方案:
一种山野菜茶粉,包括以下重量份原料制得:蕨菜10~20份、徽菜3~7份、刺嫩芽2~8份、桔梗3~7份、玉米须6~10份、葛根3~7份、茉莉花1~3份。
优选的,原料重量份为:蕨菜15份、徽菜5份、刺嫩芽5份、桔梗5份、玉米须8份、葛根5份、茉莉花2份。
上述山野菜茶粉的制备方法,包括以下步骤:
1)杀青、烘烤:蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花按所述重量份混合,用90~150℃的水蒸汽蒸煮1~10分钟,取出后置于130~140℃温度下烘烤,直至复合配方中水分含量为7~15%;
2)粉碎、干燥:将步骤1)处理过的复合配方,倒入旋切式粉碎机粉碎,粉碎粒度为100~200目,再于45~75℃、0.06~0.078MPa条件下真空干燥至水分含量为3~5%,制得粉剂;
3)均质、包装:将步骤2)制得的粉剂于50~60℃、25~30MPa的条件下,均质1~3次后密封包装,杀菌,即可。
优选的,所述杀菌的方式为巴氏灭菌法。
步骤4)中,密封包装时,以8克/袋装袋。
本发明保藏时,放置于阴凉处即可。
本发明饮用时,取一袋山野菜茶粉,用500mL左右的60~80℃的温开水冲调,即可饮用;其中冲调时,还可根据个人口味适当添加蜂蜜或蔗糖等进行调配,冲调后放入冰箱中冷藏片刻,饮用效果更佳。或可直接食用均可。
本发明各原料中:
蕨菜,又名拳头菜、猫爪、龙头菜,属于凤尾蕨科。喜生于浅山区向阳地块,多分布于稀疏针阔混交林。其食用部分是未展开的幼嫩叶芽。蕨菜味甘性寒,富含人体需要的多种维生素、蛋白质、糖类、有机酸、纤维素、氨基酸和钙、铁、磷等多种微量元素,具有清热解毒、化痰、清肠健胃、止泻利尿、舒筋活络等功效。经常食用可降低血压、缓解头晕失眠,其所含的膳食纤维能促进胃肠蠕动,具有下气通便、清肠排毒,还用于治疗风湿性关节炎、痢疾、咳血等病;并对麻疹、流感有预防作用。
薇菜,即巢菜,学名紫箕,是野生蕨类植物,也是紫箕科多年生草本植物,生于山坡、路边、草地、沼泽地或潮湿山谷,一般人都可食用;薇菜营养丰富,不仅能补充人体所需营养,对于运动量不足、疲劳过度等症都具有一定调理作用,而且还具有安神、降压、抗癌、清热、等功效,并对流感、乙型脑炎等病毒有明显的抑制作用。
刺嫩芽富含蛋白质、脂肪、碳水化合物、矿物质、维生素等,对人体有兴奋和强壮作用,对急慢性炎症、各种神经衰弱都有良好的疗效,常食之对于治疗风湿性腰腿痛、糖尿病、肾炎、胃肠溃疡及跌打损伤等也有益。而民间用于治腹泄、痢疾等病症,有滋阴润喉作用,对咽痛、下痢、营养不良等症也有治疗作用。
桔梗,具有利五脏、补气血、补五劳、养气、祛痰止咳,并有宣肺、排脓作用;玉米须有利尿、降压、促进胆汗分泌、增加血中凝血酶和加速血液凝固等作用;葛根,能升阳解肌、透疹止泻、除烦止渴,用于伤寒、温热头痛、烦热消渴、泄泻、痢疾、高血压、心绞痛等;茉莉花,气香淡,消胀气、理气安神、温中和胃、消肿解毒、清肝明目、益气力、降血压、强化免疫系统的功效。
本发明山野菜茶粉及其制备方法,其制备方法简单易行,其原料来源广泛,制得的山野菜茶粉营养丰富,食用和携带方便,有效成分溶出快,生物利用度高,还可直接食用,尤其是一种利咽润喉的佳品;具有清热解毒、润喉化痰、清肠健胃、止泻利尿、舒筋活络等功效。
具体实施方式
下面以具体实施例作进一步说明,但本发明不局限于这些实施例。
实施例1
一种山野菜茶粉,其原料重量份为:
蕨菜15份、徽菜5份、刺嫩芽5份、桔梗5份、玉米须8份、葛根5份、茉莉花2份。
本实施例山野菜茶粉的制备方法,其步骤为:
1)杀青、烘烤:蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花按所述重量份混合,用120℃的水蒸汽蒸煮6分钟,取出后置于135℃温度下烘烤,直至复合配方中水分含量为11%;
2)粉碎、干燥:将步骤1)处理过的复合配方,倒入旋切式粉碎机粉碎,粉碎粒度为150目,再于60℃、0.07MPa条件下真空干燥至水分含量为4%,制得粉剂;
3)均质、包装:将步骤2)制得的粉剂于55℃、27MPa的条件下,均质2次后,以每小袋8克/袋密封包装,并采用巴氏灭菌法杀菌,即可。
实施例2
一种山野菜茶粉,其原料重量份为:
蕨菜20份、徽菜6份、刺嫩芽2份、桔梗7份、玉米须8份、葛根3份、茉莉花3份。
本实施例山野菜茶粉的制备方法,其步骤为:
1)杀青、烘烤:蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花按所述重量份混合,用150℃的水蒸汽蒸煮1分钟,取出后置于140℃温度下烘烤,直至复合配方中水分含量为7%;
2)粉碎、干燥:将步骤1)处理过的复合配方,倒入旋切式粉碎机粉碎,粉碎粒度为200目,再于75℃、0.06MPa条件下真空干燥至水分含量为3%,制得粉剂;
3)均质、包装:将步骤2)制得的粉剂于50℃、30MPa的条件下,均质3次后,以每小袋8克/袋密封包装,并采用巴氏灭菌法杀菌,即可。
实施例3
一种山野菜茶粉,其原料重量份为:
蕨菜16份、徽菜3份、刺嫩芽8份、桔梗6份、玉米须6份、葛根7份、茉莉花2份。
本实施例山野菜茶粉的制备方法,其步骤为:
1)杀青、烘烤:蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花按所述重量份混合,用90℃的水蒸汽蒸煮10分钟,取出后置于130℃温度下烘烤,直至复合配方中水分含量为15%;
2)粉碎、干燥:将步骤1)处理过的复合配方,倒入旋切式粉碎机粉碎,粉碎粒度为100目,再于45℃、0.078MPa条件下真空干燥至水分含量为5%,制得粉剂;
3)均质、包装:将步骤2)制得的粉剂于60℃、25MPa的条件下均质后,以每小袋8克/袋密封包装,并采用巴氏灭菌法杀菌,即可。
实施例4
一种山野菜茶粉,其原料重量份为:
蕨菜10份、徽菜7份、刺嫩芽6份、桔梗3份、玉米须10份、葛根6份、茉莉花1份。
本实施例山野菜茶粉的制备方法,其步骤为:
1)杀青、烘烤:蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花按所述重量份混合,用120℃的水蒸汽蒸煮6分钟,取出后置于140℃温度下烘烤,直至复合配方中水分含量为12%;
2)粉碎、干燥:将步骤1)处理过的复合配方,倒入旋切式粉碎机粉碎,粉碎粒度为180目,再于55℃、0.068MPa条件下真空干燥至水分含量为4%,制得粉剂;
3)均质、包装:将步骤2)制得的粉剂于52℃、28MPa的条件下,均质2次后,以每小袋8克/袋密封包装,并采用巴氏灭菌法杀菌,即可。
Claims (4)
1.一种山野菜茶粉,其特征在于,包括以下重量份原料制得:蕨菜10~20份、徽菜3~7份、刺嫩芽2~8份、桔梗3~7份、玉米须6~10份、葛根3~7份、茉莉花1~3份。
2.根据权利要求1所述的山野菜茶粉,其特征在于,包括以下重量份原料制得:蕨菜15份、徽菜5份、刺嫩芽5份、桔梗5份、玉米须8份、葛根5份、茉莉花2份。
3.如权利要求1或2所述的山野菜茶粉的制备方法,其特征在于,包括以下步骤:
1)杀青、烘烤:蕨菜、徽菜、刺嫩芽、桔梗、玉米须、葛根和茉莉花按所述重量份混合,用90~150℃的水蒸汽蒸煮1~10分钟,取出后置于130~140℃温度下烘烤,直至复合配方中水分含量为7~15%;
2)粉碎、干燥:将步骤1)处理过的复合配方,倒入旋切式粉碎机粉碎,粉碎粒度为100~200目,再于45~75℃、0.06~0.078MPa条件下真空干燥至水分含量为3~5%,制得粉剂;
3)均质、包装:将步骤2)制得的粉剂于50~60℃、25~30MPa的条件下,均质1~3次后密封包装,杀菌,即可。
4.根据权利要求3所述的制备方法,其特征在于:所述杀菌的方式为巴氏灭菌法。
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CN110200284A (zh) * | 2019-07-12 | 2019-09-06 | 哈尔滨工业大学 | 一种刺嫩芽复合壳聚糖降血压咀嚼片及其制备方法 |
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