CN104286757A - 一种清热梨果粉及其制备方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种清热梨果粉及其制备方法,以质量份数计,其由如下原料制成:梨果粉 40~45份、甘蔗粉 5~10份、白藕粉 10~20份、薄荷粉 5~10份、枸杞粉 10~20份、茉莉花茶粉 10~15份、白砂糖粉 3~8份。本发明提供的清热梨果粉,采用多种原料复合而成,但无任何添加剂,所制备的清热梨果粉口感清香、甘甜可口,具有清热止渴、润肺凉心、清利头目等功效。本发明提供的清热梨果粉,在加工时尽可能的保存了原料的营养成分、风味,采用真空低温干燥,温度低,时间短,原料中的热敏性成分损失小,尤其是复合梨果粉中Vc保存率高。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种清热梨果粉及其制备方法。
背景技术
梨果素有“百果之宗”的美誉,梨肉脆汁多、酸甜可口,具有较高的食用价值和药用价值。其营养丰富,富含蛋白质、脂肪、糖、粗纤维、钙、磷、铁等矿物质和多种维生素等,具有降低血压、养阴清热、生津润燥、化痰的功效。最新医学研究表明,梨果中富含膳食纤维,可帮助人们降低胆固醇含量,有助减肥,而未成熟或半熟的梨果,具有防辐射的作用。由此可见,梨果具有多种药用功能,是绿色健康水果之一,深受人们喜爱。
近年来,随着梨树种植面积的扩大和人们消费观念的改变,鲜梨果已不能满足市场需求,更多梨果加工产品逐渐成为喜爱的饮品之一,尤其是梨酒、梨饮料等。然而,液态饮料由于携带不便,且冬天需加热等缺陷,对于越来越快的生活节奏已呈现疲态。因此,有必要研发一种冲泡梨粉,以满足更多的消费需求。中国专利CN 103783347 A报道了冰糖雪梨果冻粉,CN 102940092 A报道了梨蛋白糖霜粉,CN 103652022 A报道了冰糖雪梨奶茶粉等,这些专利都以梨果为主要原料,通过多种原料配比,既为梨果加工和发展提供了新的思路,又能满足消费者的需求,制备得到了开水冲泡、饮用的梨果粉。然而,这些专利都添加了少量添加剂,如专利CN 103783347 A添加了柠檬酸钾、梨香精等;专利CN 102940092 A添加了红曲黄色素;专利CN 103652022 A添加了羧甲基纤维素钠等,不能长期饮用或频繁饮用。
发明内容
本发明解决的问题在于提供一种清热梨果粉及其制备方法,该清热梨果粉包含多种原料组合,是一种纯天然的固体饮品,口感清香、甘甜可口,具有清热止渴、润肺凉心、清利头目等功效。
为了实现上述目的,本发明采用如下技术方案:
一种清热梨果粉,其特征在于:以质量份数计,其由如下原料制成:梨果粉40~45份、甘蔗粉5~10份、白藕粉10~20份、薄荷粉5~10份、枸杞粉10~20份、茉莉花茶粉10~15份、白砂糖粉3~8份。
所述的清热梨果粉,其特征在于:以质量份数计,其由如下原料制成:梨果粉40~45份、甘蔗粉5~10份、白藕粉10~15份、薄荷粉5~8份、枸杞粉10~20份、茉莉花茶粉10~15份、白砂糖粉3~5份。
一种清热梨果粉的加工方法,包括以下步骤:
1)将清洗干净的梨果去核后切成厚度为5~8mm的片,将清洗干净的白藕、枸杞切成厚度为4~6mm的片;将切片后的梨果、白藕、枸杞分别在真空度200~500pa、温度为30~40℃的条件下真空干燥2~4小时,然后分别粉碎制得梨果粉、白藕粉和枸杞粉;
2)将甘蔗去皮后清洗干净,再切成5~8mm的片,将甘蔗片、薄荷和茉莉花茶经烘炒、冷却、粉碎后,制得甘蔗粉、薄荷粉和茉莉花茶粉;
3)按质量份数计:梨果粉40~45份、甘蔗粉5~10份、白藕粉10~20份、薄荷粉5~10份、枸杞粉10~20份、茉莉花茶粉10~15份、白砂糖粉3~8份充分混合均匀后得到复合粉体,加水后充分搅拌制成软材,然后造粒,再经低温真空干燥制得清热梨果粉;
4)将清热梨果粉在微波下杀菌,作用于清热梨果粉的温度为70~75℃,杀菌时间为50~60s;杀菌后充入氮气密封包装。
所述的梨果粉、甘蔗粉、白藕粉、薄荷粉、枸杞粉、茉莉花茶粉、白砂糖粉均粉碎到能透过80~100目的筛网。
所述的甘蔗、薄荷和茉莉花茶烘炒至水分含量≤5%,冷却后再进行粉碎。
所述的复合粉体加水,制成含水量为30~35%的软材,然后在混合制粒机中充分混合后,制粒;最后在真空度200~500pa、温度为30~40℃的条件下真空干燥1~2小时。
与现有技术相比,本发明具有以下有益的技术效果:
1)本发明提供的清热梨果粉,采用多种原料复合而成,所制备的清热梨果粉口感清香、甘甜可口,具有清热止渴、润肺凉心、清利头目等功效。
2)本发明提供的清热梨果粉,在加工时尽可能的保存了原料的营养成分、风味,采用真空低温干燥,温度低,时间短,原料中的热敏性成分损失小,尤其是复合枣粉中Vc保存率高。而且,进一步采用微波杀菌校其他的方式更好的保存Vc含量,杀菌穿透力强;采用充气包装,可使复合枣粉在贮藏过程中不出现板结现象。
3)本发明是将不同粉体复合后再造粒,解决了冲调时的抱团现象。
4)本发明清热梨果粉口感风味良好,加工耗时短,耗能低,并别便于贮藏,携带方便,即冲即食。
5)本发明清热梨果粉采用多种天然原料制成,无任何添加剂,可长期后频繁饮用,是绿色健康饮品。
具体实施方式
本发明提供的清热梨果粉及其制备方法,采用多种原料复合而成,所制备的清热梨果粉口感清香、甘甜可口;在加工时尽可能的保存了原料的营养成分、风味。下面结合具体的实施例对本发明做进一步的详细说明。
实施例l
一种清热梨果粉,以质量份数计,其由如下原料制成:梨果粉40份、甘蔗粉5份、白藕粉10份、薄荷粉5份、枸杞粉10份、茉莉花茶粉10份、白砂糖粉3份。
清热梨果粉的加工方法,包括以下步骤:
1)梨果粉、白藕粉、枸杞粉的制备
精选外形整齐、色泽自然、皮脆肉厚的梨果,以无虫蛀、无霉烂、全黄成熟的新鲜梨果为原料,清洗后去除梨果表面的污物,人工或机械去除梨核,经清洗去核后的鲜梨切片,切片厚度为5~6mm,薄厚均匀;
精选无虫蛀、无霉烂的新鲜白藕,清洗后切成厚度为5~6mm,薄厚一致的白藕片;
枸杞选择色泽自然、个大肉厚的宁夏枸杞,经清洗后切成5~6mm的薄片;将切片后的梨果、白藕和枸杞分别装盘置于料车上,料车进入真空低温干燥机中干燥,真空度为350~400Pa,保持此真空度进行干燥作业,真空室内环境温度为30~40℃,干燥2小时,停止供热后利用加热板余热继续干燥,所得的产品Vc保存率高。
将干燥后的梨片、白藕片、枸杞片先进行初步粉碎,再用超微粉碎机粉碎到颗粒大小为能透过80~100目的筛网,制得梨果粉、白藕粉、枸杞粉。
2)甘蔗粉、薄荷粉、茉莉花茶粉、白糖粉的制备
甘蔗去皮后清洗干净,再切成5~8mm的片,将甘蔗片、薄荷和茉莉花茶经烘炒至含水量≤5%,冷却后将甘蔗片、薄荷、茉莉花茶先进行初步粉碎,再用超微粉碎机粉碎到颗粒大小能透过80~100目的筛网得甘蔗粉、薄荷粉、茉莉花茶粉;
白砂糖粉碎后过80~100目筛,得白砂糖粉。
3)清热梨果粉的制备
按质量份数计:梨果粉40份、甘蔗粉5份、白藕粉10份、薄荷粉5份、枸杞粉10份、茉莉花茶粉10份、白砂糖粉3份,将上述组分混合均匀,得到复合粉体;将复合粉体加水制成软材(含水量30%)以用手抓湿而不黏,干而不散为度,用高速混合制粒机造粒,再经低温真空干燥制得清热梨果粉。
4)微波杀菌、充气包装将清热梨果粉在微波下杀菌,调节微波产生器的功率,使得微波杀菌时作用于清热梨果粉的温度为70℃,杀菌时间为50s;杀菌后采用充入氮气,使得包装袋中氮气的含量起过80%。
实施例2
一种清热梨果粉,其特征在于:以质量份数计,其由如下原料制成:梨果粉45份、甘蔗粉10份、白藕粉15份、薄荷粉8份、枸杞粉20份、茉莉花茶粉15份、白砂糖粉5份。
清热梨果粉的加工方法,包括以下步骤:
1)梨果粉、白藕粉、枸杞粉的制备
精选外形整齐、色泽自然、皮脆肉厚的梨果,以无虫蛀、无霉烂、全黄成熟的新鲜梨果为原料,清洗后去除梨果表面的污物,人工或机械去除梨核,经清洗去核后的鲜梨切片,切片厚度为6~8mm,薄厚均匀;
精选无虫蛀、无霉烂的新鲜白藕,清洗后切成厚度为5~6mm,薄厚一致的白藕片;
枸杞选择色泽自然、个大肉厚的宁夏枸杞,经清洗后切成5~6mm的薄片;将切片后的梨果、白藕和枸杞分别装盘置于料车上,料车进入真空低温干燥机中干燥,真空度为400~500Pa,保持此真空度进行干燥作业,真空室内环境温度为35~40℃,干燥1.5小时,停止供热后利用加热板余热继续干燥,所得的产品Vc保存率高。
将干燥后的梨片、白藕片、枸杞片先进行初步粉碎,再用超微粉碎机粉碎到颗粒大小为能透过80~100目的筛网,制得梨果粉、白藕粉、枸杞粉。
2)甘蔗粉、薄荷粉、茉莉花茶粉、白糖粉的制备
甘蔗去皮后清洗干净,再切成5~8mm的片,将甘蔗片、薄荷和茉莉花茶经烘炒至含水量≤5%,冷却后将甘蔗片、薄荷、茉莉花茶先进行初步粉碎,再用超微粉碎机粉碎到颗粒大小能透过80~100目的筛网得甘蔗粉、薄荷粉、茉莉花茶粉;
白砂糖粉碎后过80~100目筛,得白砂糖粉。
3)清热梨果粉的制备
按质量份数计:梨果粉45份、甘蔗粉10份、白藕粉15份、薄荷粉8份、枸杞粉20份、茉莉花茶粉15份、白砂糖粉5份,将上述组分混合均匀,得到复合粉体;将复合粉体加水制成软材(含水量30%)以用手抓湿而不黏,干而不散为度,用高速混合制粒机造粒,再经低温真空干燥制得清热梨果粉。
4)微波杀菌、充气包装将清热梨果粉在微波下杀菌,调节微波产生器的功率,使得微波杀菌时作用于清热梨果粉的温度为70℃,杀菌时间为55s;杀菌后采用充入氮气,使得包装袋中氮气的含量起过80%。
实施例3
一种清热梨果粉,其特征在于:以质量份数计,其由如下原料制成:梨果粉40份、甘蔗粉8份、白藕粉12份、薄荷粉6.5份、枸杞粉15份、茉莉花茶粉12.5份、白砂糖粉4份。
清热梨果粉的加工方法,包括以下步骤:
1)梨果粉、白藕粉、枸杞粉的制备
精选外形整齐、色泽自然、皮脆肉厚的梨果,以无虫蛀、无霉烂、全黄成熟的新鲜梨果为原料,清洗后去除梨果表面的污物,人工或机械去除梨核,经清洗去核后的鲜梨切片,切片厚度为5~7mm,薄厚均匀;
精选无虫蛀、无霉烂的新鲜白藕,清洗后切成厚度为5~6mm,薄厚一致的白藕片;
枸杞选择色泽自然、个大肉厚的宁夏枸杞,经清洗后切成5~6mm的薄片;将切片后的梨果、白藕和枸杞分别装盘置于料车上,料车进入真空低温干燥机中干燥,真空度为200~350Pa,保持此真空度进行干燥作业,真空室内环境温度为30~40℃,干燥2小时,停止供热后利用加热板余热继续干燥,所得的产品Vc保存率高。
将干燥后的梨片、白藕片、枸杞片先进行初步粉碎,再用超微粉碎机粉碎到颗粒大小为能透过80~100目的筛网,制得梨果粉、白藕粉、枸杞粉。
2)甘蔗粉、薄荷粉、茉莉花茶粉、白糖粉的制备
甘蔗去皮后清洗干净,再切成5~8mm的片,将甘蔗片、薄荷和茉莉花茶经烘炒至含水量≤5%,冷却后将甘蔗片、薄荷、茉莉花茶先进行初步粉碎,再用超微粉碎机粉碎到颗粒大小能透过80~100目的筛网得甘蔗粉、薄荷粉、茉莉花茶粉;
白砂糖粉碎后过80~100目筛,得白砂糖粉。
3)清热梨果粉的制备
按质量份数计:梨果粉40份、甘蔗粉8份、白藕粉12份、薄荷粉6.5份、枸杞粉15份、茉莉花茶粉12.5份、白砂糖粉4份,将上述组分混合均匀,得到复合粉体;将复合粉体加水制成软材(含水量30%)以用手抓湿而不黏,干而不散为度,用高速混合制粒机造粒,再经低温真空干燥制得清热梨果粉。
4)微波杀菌、充气包装将清热梨果粉在微波下杀菌,调节微波产生器的功率,使得微波杀菌时作用于清热梨果粉的温度为70℃,杀菌时间为60s;杀菌后采用充入氮气,使得包装袋中氮气的含量起过80%。
Claims (5)
1.一种清热梨果粉,其特征在于:以质量份数计,其由如下原料制成:梨果粉40~45份、甘蔗粉5~10份、白藕粉10~20份、薄荷粉5~10份、枸杞粉10~20份、茉莉花茶粉10~15份、白砂糖粉3~8份。
2.如权利要求1所述的一种清热梨果粉,其特征在于:以质量份数计,其由如下原料制成:梨果粉40~45份、甘蔗粉5~10份、白藕粉10~15份、薄荷粉5~8份、枸杞粉10~20份、茉莉花茶粉10~15份、白砂糖粉3~5份。
3.一种根据权利要求1所述的清热梨果粉的加工方法,其特征在于:包括以下步骤:
1)将清洗干净的梨果去核后切成厚度为5~8mm的片,将清洗干净的白藕、枸杞切成厚度为4~6mm的片;将切片后的梨果、白藕、枸杞分别在真空度200~500pa、温度为30~40℃的条件下真空干燥2~4小时,然后分别粉碎制得梨果粉、白藕粉和枸杞粉;
2)将甘蔗去皮后清洗干净,再切成5~8mm的片,将甘蔗片、薄荷和茉莉花茶经烘炒、冷却、粉碎后,制得甘蔗粉、薄荷粉和茉莉花茶粉;
3)按质量份数计:梨果粉40~45份、甘蔗粉5~10份、白藕粉10~20份、薄荷粉5~10份、枸杞粉10~20份、茉莉花茶粉10~15份、白砂糖粉3~8份充分混合均匀后得到复合粉体,加水后充分搅拌制成软材,然后造粒,再经低温真空干燥制得清热梨果粉;
4)将清热梨果粉在微波下杀菌,作用于清热梨果粉的温度为70~75℃,杀菌时间为50~60s;杀菌后充入氮气密封包装。
4.如权利要求3所述的一种清热梨果粉的加工方法,其特征在于:所述的梨果粉、甘蔗粉、白藕粉、薄荷粉、枸杞粉、茉莉花茶粉、白砂糖粉均粉碎到 能透过80~100目的筛网。
5.如权利要求3所述的一种清热梨果粉的加工方法,其特征在于:所述的甘蔗、薄荷和茉莉花茶烘炒至水分含量≤5%,冷却后再进行粉碎。
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CN106387584A (zh) * | 2015-07-27 | 2017-02-15 | 梁伟池 | 一种藏红花固体饮料及其制备方法 |
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CN106387584A (zh) * | 2015-07-27 | 2017-02-15 | 梁伟池 | 一种藏红花固体饮料及其制备方法 |
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CN106689962A (zh) * | 2015-07-27 | 2017-05-24 | 梁伟池 | 一种果香型固体饮料及其制备方法 |
CN112674303A (zh) * | 2021-01-08 | 2021-04-20 | 贵州山珍宝绿色科技开发有限公司 | 一种石斛刺梨复合果粉的生产方法 |
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