CN104939015A - 利用杭椒加工速溶杭椒微粉的方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种利用杭椒加工速溶杭椒微粉的方法,包括如下步骤:1)以新鲜成熟杭椒为原料,优选成熟的红椒,将杭椒去杂,包括根蒂,然后送入软化溶液中浸泡20-30分钟,使杭椒软化;2)将步骤1)中软化后的杭椒沥干表面水分,在零℃的环境下冷藏40分钟左右,通过冷藏来提高杭椒内部物质的活性;3)将步骤2)中冷藏后的杭椒进行榨汁,收集杭椒汁,并对杭椒汁进行不断搅拌;4)将步骤3)中的杭椒汁兑水稀释,按重量比杭椒:水=5:3的比例进行稀释,并搅拌均匀,使杭椒汁与水完全融合;5)将步骤4)中稀释后的杭椒汁在真空环境下进行喷雾干燥,得到固态物料,利用研磨机将固态物料研磨至400目即制得速溶杭椒微粉。
Description
技术领域
本发明涉及农产品开发技术领域,具体涉及一种利用杭椒加工速溶杭椒微粉的方法。
背景技术
杭椒,果羊角形,长13厘米左右,横径约1.4厘米,平均单果重10克。青熟果淡绿色,果实微辣,老熟果红色。果面略皱,果顶渐尖,稍弯。椒干富含蛋白质、胡萝+、维生素A、辣椒碱、辣椒红素、挥发油以及钙、磷、铁等矿物质。它既是美味佳肴的好佐料,又是一种温中散寒、可用于食欲不振等症的食疗佳晶。目前市场上,对杭椒的深加工技术不多,不能满足市场的需求。
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,成品品质好的利用杭椒加工速溶杭椒微粉的方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种利用杭椒加工速溶杭椒微粉的方法,其特征在于,包括如下步骤:
1)以新鲜成熟杭椒为原料,优选成熟的红椒,将杭椒去杂,包括根蒂,然后送入软化溶液中浸泡20-30分钟,使杭椒软化;
上述软化溶液是由以下重量份数的组分构成:山泉水100份、改性玉米淀粉5份、烟草提取物0.5份、姜黄素0.5份、原花青素1.5份、纯碱5份、金银花提取物2份、柠檬酸0.5份、碘盐1.5份、葡萄酒1.5份、维生素C 0.05份、大豆分离蛋白1份、绿茶提取物1.5份、冰片1份;
2)将步骤1)中软化后的杭椒沥干表面水分,在零℃的环境下冷藏40分钟左右,通过冷藏来提高杭椒内部物质的活性;
3)将步骤2)中冷藏后的杭椒进行榨汁,收集杭椒汁,并对杭椒汁进行不断搅拌;
4)将步骤3)中的杭椒汁兑水稀释,按重量比杭椒:水=5:3的比例进行稀释,并搅拌均匀,使杭椒汁与水完全融合;
5)将步骤4)中稀释后的杭椒汁在真空环境下进行喷雾干燥,得到固态物料,利用研磨机将固态物料研磨至400目即制得速溶杭椒微粉。
本发明的有益效果是:本发明采用新鲜杭椒为原料,加工成微粉,适合各种菜品的佐料,且本方法成本低,成品率高,提取的微粉速溶性好,口味纯正,易于保存。
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
一种利用杭椒加工速溶杭椒微粉的方法,包括如下步骤:
1)以新鲜成熟杭椒为原料,优选成熟的红椒,将杭椒去杂,包括根蒂,然后送入软化溶液中浸泡20-30分钟,使杭椒软化;
上述软化溶液是由以下重量份数的组分构成:山泉水100份、改性玉米淀粉5份、烟草提取物0.5份、姜黄素0.5份、原花青素1.5份、纯碱5份、金银花提取物2份、柠檬酸0.5份、碘盐1.5份、葡萄酒1.5份、维生素C 0.05份、大豆分离蛋白1份、绿茶提取物1.5份、冰片1份;
2)将步骤1)中软化后的杭椒沥干表面水分,在零℃的环境下冷藏40分钟左右,通过冷藏来提高杭椒内部物质的活性;
3)将步骤2)中冷藏后的杭椒进行榨汁,收集杭椒汁,并对杭椒汁进行不断搅拌;
4)将步骤3)中的杭椒汁兑水稀释,按重量比杭椒:水=5:3的比例进行稀释,并搅拌均匀,使杭椒汁与水完全融合;
5)将步骤4)中稀释后的杭椒汁在真空环境下进行喷雾干燥,得到固态物料,利用研磨机将固态物料研磨至400目即制得速溶杭椒微粉。
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 (1)
1.一种利用杭椒加工速溶杭椒微粉的方法,其特征在于,包括如下步骤:
1)以新鲜成熟杭椒为原料,将杭椒去杂,然后送入软化溶液中浸泡20-30分钟,使杭椒软化;
上述软化溶液是由以下重量份数的组分构成:山泉水100份、改性玉米淀粉5份、烟草提取物0.5份、姜黄素0.5份、原花青素1.5份、纯碱5份、金银花提取物2份、柠檬酸0.5份、碘盐1.5份、葡萄酒1.5份、维生素C 0.05份、大豆分离蛋白1份、绿茶提取物1.5份、冰片1份;
2)将步骤1)中软化后的杭椒沥干表面水分,在零℃的环境下冷藏40分钟;
3)将步骤2)中冷藏后的杭椒进行榨汁,收集杭椒汁,并对杭椒汁进行不断搅拌;
4)将步骤3)中的杭椒汁兑水稀释,按重量比杭椒:水=5:3的比例进行稀释,并搅拌均匀,使杭椒汁与水完全融合;
5)将步骤4)中稀释后的杭椒汁在真空环境下进行喷雾干燥,得到固态物料,利用研磨机将固态物料研磨至400目即制得速溶杭椒微粉。
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CN103504259A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种复合辣椒粉及其制备方法 |
CN103504263A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种新型风味辣椒粉及其制备方法 |
CN104447384A (zh) * | 2014-11-24 | 2015-03-25 | 界首市聚丰家庭农场 | 速溶辣椒素低温高效提取工艺 |
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CN111084309A (zh) * | 2019-12-11 | 2020-05-01 | 北京爱果坊科技有限公司 | 一种鲜榨玫瑰花原汁的加工方法 |
CN111084309B (zh) * | 2019-12-11 | 2022-03-18 | 北京爱果坊科技有限公司 | 一种鲜榨玫瑰花原汁的加工方法 |
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