CN104187716B - 一种纯天然全果沙棘咀嚼片及其制备方法 - Google Patents
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Abstract
一种纯天然全果沙棘咀嚼片，其制备方法包括下述步骤：（1）沙棘果干燥处理；（2）压片处理；（3）抗菌抗霉覆膜处理；（4）干燥灭菌；即得纯天然全果沙棘咀嚼片。本发明所述步骤（3）的抗菌抗霉覆膜处理采用含有2—5%甘草提取物、1—2%水溶性寡聚壳聚糖的无菌水溶液浸泡25—35秒后沥干，完成抗菌抗霉覆膜处理。本发明制得的不含化学添加剂的纯天然全果沙棘咀嚼片可直观看到沙棘果，使用者可通过沸水冲泡获得单颗粒复原的沙棘果，产品的便食性、纯天然性和可视性超过了市面现有的沙棘产品。同时基于沙棘是维生素C的富含体，可在生产的规格上充分考虑人体每日维生素C推荐量而加以确定，从而实现每天食用1—2片可以满足人体维生素C所需。
Description
技术领域
本发明涉及一种纯天然全果沙棘咀嚼片及其制备方法。
背景技术
沙棘也称醋柳或酸刺。沙棘果为肉质花被管包围，近于球形，直径5—10毫米，呈桔黄色，味酸甜，是一种野生珍果。据《中华人民共和国药典》和《中国民族药志》记载，沙棘具有极为珍贵的药用价值及保健功效，沙棘富含维生素C、A、K1、B1、B2、E、胡萝卜素、黄酮类、甾醇类、氨基酸类、脂肪类等约12类190多种人体所需的活性成份。沙棘果实中维生素C的含量是很丰富的，是任何其它果蔬所无法比拟的，因此专家赋予它“维生素宝库”的美称，最适合用于人体维生素C的补充。
沙棘对人体的呼吸系统、消化系统、免疫系统、新陈代谢系统均有极好的医疗保健作用，能防治心脑血管疾病、抗衰老、抗肿瘤和抗辐射，被国际医药学家和营养学家誉为人类21世纪最具发展前途的营养保健及医药植物。
现代，人们更倾向于购买天然、不含化学添加剂及方便看到产品原料的食品。而目前沙棘果开发的产品有沙棘果固体饮料、沙棘原浆、沙棘粉、沙棘果汁饮料等产品种类，但是这些产品存在携带与食用不方便（沙棘果固体饮料、沙棘原浆、沙棘粉）、加工过程中添加食品化学添加剂（沙棘果汁饮料、沙棘果固体饮料、沙棘粉）以及消费者无法看到沙棘果形态（沙棘果固体饮料、沙棘原浆、沙棘粉、沙棘果汁饮料）等缺点和不足。
如果能将沙棘果制成不含化学添加剂的干果咀嚼片，则能达到可看到产品原料的目的且携带、食用方便。
按照通常干果咀嚼片的制法，需要将沙棘果干燥、压制成片，但是，由于沙棘果充分干燥后压片成型困难，因此，目前还未见到沙棘果咀嚼片的商品化产品。
发明内容
本发明所要解决的技术问题是提供一种纯天然全果沙棘咀嚼片，要求其具备携带方便、天然健康的特点，且不含化学添加剂、能直观产品原料。另，本发明还要提供所述纯天然全果沙棘咀嚼片的制备方法。
为解决上述技术问题，本发明提供了一种纯天然全果沙棘咀嚼片，其制备方法包括下述步骤：
（1）沙棘果干燥处理：将沙棘鲜果清洗后进行干燥处理，获得含水量为12—16%的沙棘干果；
（2）压片处理：采用压片机将步骤（1）制得的沙棘干果压制成沙棘干果片；
（3）抗菌抗霉覆膜处理：将步骤（2）制得的沙棘干果片采用含有2—5%甘草提取物、1—2%水溶性寡聚壳聚糖的无菌水溶液浸泡25—35秒后沥干，完成抗菌抗霉覆膜处理；
（4）干燥灭菌：将完成抗菌抗霉覆膜处理的沙棘干果片进行灭菌与干燥处理，使得沙棘干果片的含水量为8—9%，即得纯天然全果沙棘咀嚼片。
本发明采用二次干燥技术实现沙棘果压片成型。鲜沙棘果的水分含量为86%左右，首先通过第一次干燥，将沙棘果的含水量下降到12—16%，此时沙棘果中糖类物质和膳食纤维等均为半固体形态，通过高压压制后容易形成表面光滑整齐的沙棘片，但是此时产品由于含水量较高而出现粘性与柔软性较高、不利于咀嚼和容易微生物繁殖影响贮藏的问题；再通过抗菌覆膜处理后进一步干燥，实现产品的水分进一步下降的同时将液体覆膜变为固体覆膜紧密覆盖保护产品，使得产品硬度提高、便于咀嚼与产品贮藏，最终实现制得可工业化生产的纯天然全果沙棘咀嚼片。
甘草是一种多年生豆科植物，是我国特有的传统中药，有通经脉、利血气、解百毒、调和诸药之功效，被历代名医尊为众药之王，为药食同源种。甘草中天然防腐物质对金黄色葡萄球菌、枯草芽孢杆菌有强烈的抑制作用，对大肠杆菌、汉逊氏酵母、青霉也有一定的抑制作用，因此可用于食品防腐抗菌。
壳聚糖是源自蟹虾壳的天然产物，壳聚糖能形成一定粘度的溶液在被涂抹的果实表面形成一层无色透明的薄膜。壳聚糖能作用于微生物细胞表层，使霉菌等细胞表层受损，菌体成分漏出。壳聚糖还抗绿脓杆菌、李斯特氏菌、乳酸酵母菌、Fusarium真菌属、抗E．atrogeness细菌生长及S．aureus、S．Faecolis、B．subtilis等革兰氏阳性菌，因此具有抗菌抗霉的功效可用做食品天然防腐剂。
本发明制得的不含化学添加剂的纯天然全果沙棘咀嚼片可直观看到沙棘果，使用者可通过沸水冲泡获得单颗粒复原的沙棘果，产品的便食性、纯天然性和可视性超过了市面现有的沙棘产品；同时基于沙棘是维生素C的富含体，可在生产的规格上充分考虑人体每日维生素C推荐量而加以确定，从而实现每天食用1—2片可以满足人体维生素C所需。
作为本发明的优化，所述沙棘鲜果的成熟度为85—98%。
沙棘鲜果的成熟度与其口味及维生素含量有很大关系：成熟度较低则口味太酸，成熟度过高则失去沙棘特有的酸甜风味且维生素含量降低。
步骤（2）所述压片机的压片压力采用1.5—3t。采用这个压力进行压片可以实现将沙棘果完全压制为平整光滑的沙棘片。
步骤（4）所述的干燥灭菌采用微波干燥灭菌设备。
本发明采用含有质量百分比浓度为2—5%甘草提取物、质量百分比浓度为1—2%水溶性寡聚壳聚糖的无菌水溶液这种天然产物抗菌覆膜液对沙棘干果片进行抗菌抗霉覆膜处理，可有效达到保鲜效果，再经铝箔泡罩包装或者便启式瓶装，保鲜效果更好，也更便于携带。
本发明所制得的沙棘咀嚼片还可作为口味酸甜爽口的休闲保健食品，其具有软化血管、调节血脂血糖、防止动脉粥样硬化、保护心脑血管、抗衰老等功能，且服用方便，是适合现代快生活节奏生活人群(包括糖尿病患者)食用的新型保健休闲食品。
具体实施方式
实施例1
一种纯天然全果沙棘咀嚼片，其制备方法包括下述步骤：
（1）沙棘果干燥处理：使用红外线质谱仪挑选成熟度为85—98%的沙棘鲜果进行清洗、干燥处理，获得含水量为12%的沙棘干果；
（2）压片处理：采用压片机将步骤（1）制得的沙棘干果压制成沙棘干果片，压片压力采用1.5t；
（3）抗菌抗霉覆膜处理：将步骤（2）制得的沙棘干果片采用含有2%甘草提取物、2%水溶性寡聚壳聚糖的无菌水溶液浸泡25秒后沥干，完成抗菌抗霉覆膜处理；
（4）干燥灭菌：将完成抗菌抗霉覆膜处理的沙棘干果片用微波干燥灭菌设备进行灭菌与干燥处理，使得沙棘干果片的含水量为8%、灭菌达到相关国家卫生标准，即得纯天然全果沙棘咀嚼片；
（5）包装：将制得的纯天然全果沙棘咀嚼片采用铝箔泡罩包装。
实施例2
一种纯天然全果沙棘咀嚼片，其制备方法包括下述步骤：
（1）沙棘果干燥处理：将成熟度为85—98%的沙棘鲜果清洗后进行干燥处理，获得含水量为16%的沙棘干果；
（2）压片处理：采用压片机将步骤（1）制得的沙棘干果压制成沙棘干果片，压片压力采用3t；
（3）抗菌抗霉覆膜处理：将步骤（2）制得的沙棘干果片采用含有5%甘草提取物、1%水溶性寡聚壳聚糖的无菌水溶液浸泡35秒后沥干，完成抗菌抗霉覆膜处理；
（4）干燥灭菌：将完成抗菌抗霉覆膜处理的沙棘干果片用微波干燥灭菌设备进行灭菌与干燥处理，使得沙棘干果片的含水量为9%、灭菌达到相关国家卫生标准，即得纯天然全果沙棘咀嚼片；
（5）包装：将制得的纯天然全果沙棘咀嚼片采用铝箔泡罩包装。
实施例3
一种纯天然全果沙棘咀嚼片，其制备方法包括下述步骤：
（1）沙棘果干燥处理：将成熟度为85—98%的沙棘鲜果清洗后进行干燥处理，获得含水量为14%的沙棘干果；
（2）压片处理：采用压片机将步骤（1）制得的沙棘干果压制成沙棘干果片，压片压力采用2.5t；
（3）抗菌抗霉覆膜处理：将步骤（2）制得的沙棘干果片采用含有4%甘草提取物、1.5%水溶性寡聚壳聚糖的无菌水溶液浸泡30秒后沥干，完成抗菌抗霉覆膜处理；
（4）干燥灭菌：将完成抗菌抗霉覆膜处理的沙棘干果片用微波干燥灭菌设备进行灭菌与干燥处理，使得沙棘干果片的含水量为8%，即得纯天然全果沙棘咀嚼片；
（5）包装：将制得的纯天然全果沙棘咀嚼片采用便启式瓶装。
Claims (5)
1.一种纯天然全果沙棘咀嚼片的制备方法，包括下述步骤： （1）沙棘果干燥处理：将成熟度为85—98%的沙棘鲜果清洗后进行干燥处理，获得含水量为12—16%的沙棘干果； （2）压片处理：采用压片机将步骤（1）制得的沙棘干果压制成沙棘干果片； （3）抗菌抗霉覆膜处理：将步骤（2）制得的沙棘干果片采用含有2—5%甘草提取物、1—2%水溶性寡聚壳聚糖的无菌水溶液浸泡25—35秒后沥干，完成抗菌抗霉覆膜处理； （4）干燥灭菌：将完成抗菌抗霉覆膜处理的沙棘干果片进行灭菌与干燥处理，使得沙棘干果片的含水量为8—9%，即得纯天然全果沙棘咀嚼片。
2.根据权利要求1所述的纯天然全果沙棘咀嚼片的制备方法，其特征在于：步骤（2）所述压片机的压片压力采用1.5—3t。
3.根据权利要求1所述的纯天然全果沙棘咀嚼片的制备方法，其特征在于：步骤（4）所述的干燥灭菌采用微波干燥灭菌设备进行。
4.根据权利要求1所述的纯天然全果沙棘咀嚼片的制备方法，其特征在于：还包括包装步骤，包装采用铝箔泡罩包装或者便启式瓶装。
5.根据权利要求1—4任一项制得的纯天然全果沙棘咀嚼片。
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