CN105146518A - 一种玫瑰花多糖紫薯淀粉 - Google Patents
一种玫瑰花多糖紫薯淀粉 Download PDFInfo
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- 241000220317 Rosa Species 0.000 title claims abstract description 26
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 22
- 229920001592 potato starch Polymers 0.000 title claims abstract description 20
- 150000004676 glycans Chemical class 0.000 title claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 19
- 239000000284 extract Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 15
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 13
- 241000132012 Atractylodes Species 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 229930014669 anthocyanidin Natural products 0.000 claims description 12
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 12
- 235000008758 anthocyanidins Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 7
- 241000191938 Micrococcus luteus Species 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
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- 238000003756 stirring Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 244000170916 Paeonia officinalis Species 0.000 claims 2
- 208000003351 Melanosis Diseases 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 abstract 4
- 235000007336 cyanidin Nutrition 0.000 abstract 2
- 230000028327 secretion Effects 0.000 abstract 2
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 241000202726 Bupleurum Species 0.000 abstract 1
- 206010014970 Ephelides Diseases 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 241000192041 Micrococcus Species 0.000 abstract 1
- 244000236658 Paeonia lactiflora Species 0.000 abstract 1
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract 1
- 241000736199 Paeonia Species 0.000 description 5
- 235000004976 Solanum vernei Nutrition 0.000 description 5
- 241000352057 Solanum vernei Species 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000002417 nutraceutical Substances 0.000 description 1
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Classifications
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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
Abstract
一种玫瑰花多糖紫薯淀粉,由以下重量份原料制成:新鲜紫薯900-1000、胡萝卜100-120、柿子80-90、玫瑰花15-20、猪瘦肉60-70、乳酸菌0.2-0.3、微球菌0.1-0.2、大蒜汁70-80等;本发明的紫薯淀粉,其纯度较高,富含花青素,没有导致花青素的浪费,紫薯原料得到充分利用,添加玫瑰花多糖,能够平衡内分泌,缓和神经疲劳,配以柿子制成的粉、柴胡、当归、白芍、白术、茯神等提取物,能够很好的调节内分泌,祛斑美颜,让人体达到健康状态。
Description
技术领域
本发明涉及紫薯淀粉,尤其涉及一种玫瑰花多糖紫薯淀粉及其制备方法。
背景技术
紫薯富含花青素、硒和铁,能够防癌抗癌,是人体抗疲劳、抗衰老补血的必要元素,还能够清楚人体自由基,增强免疫力,紫薯能够制成各种副食品,口感好,市面上所售的紫薯制品品种不多见,不能够满足人们多紫薯这种营养食品的需求。
发明内容
本发明克服了现有技术不足,提供了一种玫瑰花多糖紫薯淀粉。
本发明是通过以下技术方案实现的:
一种玫瑰花多糖紫薯淀粉,由以下重量份原料制成:新鲜紫薯900-1000、胡萝卜100-120、柿子80-90、玫瑰花15-20、猪瘦肉60-70、乳酸菌0.2-0.3、微球菌0.1-0.2、大蒜汁70-80、柴胡6-7、当归6-7、白芍4-6、白术3-5、茯神3-5、炒枣仁4-5、咸酸仔1-2、pH为2的酸乙醇溶液适量、食盐适量、水适量。
一种玫瑰花多糖紫薯淀粉的制备方法,包括以下步骤:
(1)将新鲜紫薯洗净,与酸乙醇溶液混合,用捣碎匀浆机破碎90-100s,用纱布进行过滤,滤液静置沉淀,待淀粉分离后,利用虹吸原理,将淀粉与上清液分离,淀粉在40-50℃条件下烘干,得到紫薯淀粉待用;
(2)将步骤(1)中的上清液与滤渣混合,在微波温度50-52℃条件下微波加热4-5min,提取花青素,将提取液与滤渣过滤分离,提取液经50℃减压浓缩,分离乙醇,将浓缩液经真空冷冻干燥,得到花青素待用;
(3)将玫瑰花洗净,按照水料比30:1,充分打浆,磨匀后在超声功率为400W,超声温度60℃条件下提取,将提取物浓缩,在冷冻干燥,得到玫瑰花多糖待用;
(4)将胡萝卜洗净,切块,将柿子洗净,取其果肉,二者同时放入榨汁机中,加1-1.5倍水,榨汁,得到汁液后,将汁液喷雾干燥,得胡萝卜柿子粉待用;
(5)将猪瘦肉洗净,切块,将其与乳酸菌、微球菌混合,搅拌均与后放入容器中,发酵1-2天,得到发酵肉,倒入大蒜汁,腌制4-6天,取出肉,烤干后,碾磨成粉待用;
(6)将柴胡、当归、白芍、白术、茯神、炒枣仁、咸酸仔用5-10倍量的水加热提取,将所得提取物喷雾干燥,得到粉末待用;
(7)将紫薯淀粉、花青素、玫瑰花多糖、胡萝卜柿子粉、步骤5中的粉、步骤6中的粉末合并,混匀包装即可。
与现有技术相比,本发明的优点是:
本发明的紫薯淀粉,其纯度较高,富含花青素,没有导致花青素的浪费,紫薯原料得到充分利用,添加玫瑰花多糖,能够平衡内分泌,缓和神经疲劳,配以柿子制成的粉、柴胡、当归、白芍、白术、茯神等提取物,能够很好的调节内分泌,祛斑美颜,让人体达到健康状态。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种玫瑰花多糖紫薯淀粉,由以下重量份(Kg)原料制成:新鲜紫薯900、胡萝卜100、柿子80、玫瑰花15、猪瘦肉60、乳酸菌0.2、微球菌0.1、大蒜汁70、柴胡6、当归6、白芍4、白术3、茯神3、炒枣仁4、咸酸仔1、pH为2的酸乙醇溶液适量、食盐适量、水适量。
一种玫瑰花多糖紫薯淀粉的制备方法,包括以下步骤:
(1)将新鲜紫薯洗净,与酸乙醇溶液混合,用捣碎匀浆机破碎90s,用纱布进行过滤,滤液静置沉淀,待淀粉分离后,利用虹吸原理,将淀粉与上清液分离,淀粉在40℃条件下烘干,得到紫薯淀粉待用;
(2)将步骤(1)中的上清液与滤渣混合,在微波温度50℃条件下微波加热4min,提取花青素,将提取液与滤渣过滤分离,提取液经50℃减压浓缩,分离乙醇,将浓缩液经真空冷冻干燥,得到花青素待用;
(3)将玫瑰花洗净,按照水料比30:1,充分打浆,磨匀后在超声功率为400W,超声温度60℃条件下提取,将提取物浓缩,在冷冻干燥,得到玫瑰花多糖待用;
(4)将胡萝卜洗净,切块,将柿子洗净,取其果肉,二者同时放入榨汁机中,加1倍水,榨汁,得到汁液后,将汁液喷雾干燥,得胡萝卜柿子粉待用;
(5)将猪瘦肉洗净,切块,将其与乳酸菌、微球菌混合,搅拌均与后放入容器中,发酵1-2天,得到发酵肉,倒入大蒜汁,腌制4天,取出肉,烤干后,碾磨成粉待用;
(6)将柴胡、当归、白芍、白术、茯神、炒枣仁、咸酸仔用5倍量的水加热提取,将所得提取物喷雾干燥,得到粉末待用;
(7)将紫薯淀粉、花青素、玫瑰花多糖、胡萝卜柿子粉、步骤5中的粉、步骤6中的粉末合并,混匀包装即可。
Claims (2)
1.一种玫瑰花多糖紫薯淀粉,其特征在于,由以下重量份原料制成:新鲜紫薯900-1000、胡萝卜100-120、柿子80-90、玫瑰花15-20、猪瘦肉60-70、乳酸菌0.2-0.3、微球菌0.1-0.2、大蒜汁70-80、柴胡6-7、当归6-7、白芍4-6、白术3-5、茯神3-5、炒枣仁4-5、咸酸仔1-2、pH为2的酸乙醇溶液适量、食盐适量、水适量。
2.如权利要求1所述的一种玫瑰花多糖紫薯淀粉的制备方法,其特征在于,包括以下步骤:
(1)将新鲜紫薯洗净,与酸乙醇溶液混合,用捣碎匀浆机破碎90-100s,用纱布进行过滤,滤液静置沉淀,待淀粉分离后,利用虹吸原理,将淀粉与上清液分离,淀粉在40-50℃条件下烘干,得到紫薯淀粉待用;
(2)将步骤(1)中的上清液与滤渣混合,在微波温度50-52℃条件下微波加热4-5min,提取花青素,将提取液与滤渣过滤分离,提取液经50℃减压浓缩,分离乙醇,将浓缩液经真空冷冻干燥,得到花青素待用;
(3)将玫瑰花洗净,按照水料比30:1,充分打浆,磨匀后在超声功率为400W,超声温度60℃条件下提取,将提取物浓缩,在冷冻干燥,得到玫瑰花多糖待用;
(4)将胡萝卜洗净,切块,将柿子洗净,取其果肉,二者同时放入榨汁机中,加1-1.5倍水,榨汁,得到汁液后,将汁液喷雾干燥,得胡萝卜柿子粉待用;
(5)将猪瘦肉洗净,切块,将其与乳酸菌、微球菌混合,搅拌均与后放入容器中,发酵1-2天,得到发酵肉,倒入大蒜汁,腌制4-6天,取出肉,烤干后,碾磨成粉待用;
(6)将柴胡、当归、白芍、白术、茯神、炒枣仁、咸酸仔用5-10倍量的水加热提取,将所得提取物喷雾干燥,得到粉末待用;
(7)将紫薯淀粉、花青素、玫瑰花多糖、胡萝卜柿子粉、步骤5中的粉、步骤6中的粉末合并,混匀包装即可。
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CN104115933A (zh) * | 2014-06-26 | 2014-10-29 | 马雨婷 | 一种南瓜子仁合欢花奶茶及其制备方法 |
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史光辉等: "紫薯花青素提取条件优化及淀粉等产物的制备", 《食品科学》 * |
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