CN104543910A - 香椿叶中香椿素的提取工艺 - Google Patents
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Abstract
一种香椿叶中香椿素的提取工艺，包括如下工艺步骤，1)将夏季或秋季比较老练的香椿叶采摘下来，用2％纯碱溶液清洗干净并沥干水待用，可以防止叶子变色；2)将沥干水的香椿叶切粉碎，用200目滤网进行压滤，除去纤维残渣，留汁待用；3)在步骤2)中的香椿汁加入食盐、香油和味精混匀，其中食盐、香油和味精分别占香椿汁重量的10％、5％和10％，将混合液体在真空环境下干燥，得膏状物，真空包装即可。食用方法：拆袋后按料水比1:3的比例用30℃左右温水浸泡，调匀即可制成香味浓郁的香椿素佐料。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种香椿叶中香椿素的提取工艺。
背景技术
香椿的营养价值较高，除了含有蛋白质、脂肪、碳水化合物外，还有丰富的维生素、胡萝卜素、铁、磷、钙等多种营养成分。祖国医学认为，香椿味苦、性平、无毒，有开胃爽神、祛风除湿、止血利气、消火解毒的功效，故民间有“常食香椿芽不染病”的说法。
现代医学及临床经验也表明，香椿能保肝、利肺、健脾、补血、舒筋。如香椿煎剂对肺炎球菌、伤寒杆菌、痢疾杆菌等有抑制作用；用鲜椿芽、蒜瓣、盐捣烂外敷，对治疮痛肿毒有较好疗效；民间用香椿煮水服用，治疗高烧头晕等病；据说，对前几年流行的“非典型性肺炎也有一定的预防治疗作用。
香椿的食用花样繁多，根据不同的地域和个人的口味爱好，以及饮食习惯都会变化出不同的吃法，最常见的有盐淹香椿、香椿拌豆腐、香椿炒鸡蛋、香椿拌鸡丝、油炸椿芽鱼等。将洗净的香椿和蒜瓣一起捣成泥状，加盐、香油、酱油、味精，制成香椿蒜汁，用来拌面条或当调料，更是别具风味。
目前对香椿叶的利用大多为嫩芽食用，老叶叶落归根，少部分老叶用于提取抗氧化剂或黄酮。
发明内容
本发明所要解决的技术问题在于提供一种方法简单，经济效益好，适合批量生产的香椿叶中香椿素的提取工艺。
本发明所要解决的技术问题采用以下技术方案来实现：
一种香椿叶中香椿素的提取工艺，包括如下工艺步骤，
1)将夏季或秋季比较老练的香椿叶采摘下来，用2％纯碱溶液清洗干净并沥干水待用，可以防止叶子变色；
2)将沥干水的香椿叶切粉碎，用200目滤网进行压滤，除去纤维残渣，留汁待用；
3)在步骤2)中的香椿汁加入食盐、香油和味精混匀，其中食盐、香油和味精分别占香椿汁重量的10％、5％和10％，将混合液体在真空环境下干燥，得膏状物，真空包装即可。
食用方法：拆袋后按料水比1:3的比例用30℃左右温水浸泡，调匀即可制成香味浓郁的香椿素佐料。
上述味精是由以下重量份数的组分构成：瓜篓籽粉5份、荷叶汁冻干粉3份、红茶粉0.5份、红薯叶冻干粉2份、石榴籽冻干粉2份、炒麦芽粉2份、丝瓜藤冻干粉2份、洋葱花冻干粉1份、食盐0.1份、菱角干粉1份、柿子皮冻干粉1份、花生芽干粉1份、燕麦多糖0.2份、肉苁蓉粉2份。
本发明的有益效果是：本发明提取工艺独特，可以提高收得率和利用度，更好的保留不耐热的生物活性成分及营养成分，真空包装便于食用；采用本发明香椿素制备的调味料香气四溢，风味独特，常食具有清热解毒，健胃理气，润肤明目等功效。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种香椿叶中香椿素的提取工艺，包括如下工艺步骤，
1)将夏季或秋季比较老练的香椿叶采摘下来，用2％纯碱溶液清洗干净并沥干水待用，可以防止叶子变色；
2)将沥干水的香椿叶切粉碎，用200目滤网进行压滤，除去纤维残渣，留汁待用；
3)在步骤2)中的香椿汁加入食盐、香油和味精混匀，其中食盐、香油和味精分别占香椿汁重量的10％、5％和10％，将混合液体在真空环境下干燥，得膏状物，真空包装即可。
食用方法：拆袋后按料水比1:3的比例用30℃左右温水浸泡，调匀即可制成香味浓郁的香椿素佐料。
上述味精是由以下重量份数的组分构成：瓜篓籽粉5份、荷叶汁冻干粉3份、红茶粉0.5份、红薯叶冻干粉2份、石榴籽冻干粉2份、炒麦芽粉2份、丝瓜藤冻干粉2份、洋葱花冻干粉1份、食盐0.1份、菱角干粉1份、柿子皮冻干粉1份、花生芽干粉1份、燕麦多糖0.2份、肉苁蓉粉2份。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种香椿叶中香椿素的提取工艺，其特征在于：工艺步骤如下，
1)将夏季或秋季比较老练的香椿叶采摘下来，用2％纯碱溶液清洗干净并沥干水待用；
2)将沥干水的香椿叶切粉碎，用200目滤网进行压滤，除去纤维残渣，留汁待用；
3)在步骤2)中的香椿汁加入食盐、香油和味精混匀，其中食盐、香油和味精分别占香椿汁重量的10％、5％和10％，将混合液体在真空环境下干燥，得膏状物，真空包装即可。
2.根据权利要求1所述的香椿叶中香椿素的提取工艺，其特征在于，上述味精是由以下重量份数的组分构成：瓜篓籽粉5份、荷叶汁冻干粉3份、红茶粉0.5份、红薯叶冻干粉2份、石榴籽冻干粉2份、炒麦芽粉2份、丝瓜藤冻干粉2份、洋葱花冻干粉1份、食盐0.1份、菱角干粉1份、柿子皮冻干粉1份、花生芽干粉1份、燕麦多糖0.2份、肉苁蓉粉2份。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105454595A (zh) * | 2015-12-21 | 2016-04-06 | 安徽富尔达食品有限公司 | 一种香椿叶粉末状养生茶 |
| CN106174376A (zh) * | 2016-06-30 | 2016-12-07 | 界首市赫赫发生物科技有限公司 | 一种开胃营养调味品 |
| CN106307409A (zh) * | 2016-08-18 | 2017-01-11 | 界首市惠康生物技术研发中心 | 一种利用香椿老叶制备调味料的方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105454595A (zh) * | 2015-12-21 | 2016-04-06 | 安徽富尔达食品有限公司 | 一种香椿叶粉末状养生茶 |
| CN106174376A (zh) * | 2016-06-30 | 2016-12-07 | 界首市赫赫发生物科技有限公司 | 一种开胃营养调味品 |
| CN106307409A (zh) * | 2016-08-18 | 2017-01-11 | 界首市惠康生物技术研发中心 | 一种利用香椿老叶制备调味料的方法 |
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