CN105266082A - 一种马齿苋复合营养粉的制作方法 - Google Patents
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Abstract
本发明公开了一种马齿苋复合营养粉的制作方法，属于食品加工领域。其特征在于：采用原料粉碎→浸制→压榨→干燥→配料→包装→成品为加工工艺流程。有益效果：本发明产品呈颗粒粉末状，易冲泡，口感酸甜适口，具有马齿苋的鲜美清香风味，本产品富含多种营养物质，有利于增强人体免疫功能，可以清热利湿、解毒消肿，具有降低、稳定血压和防止心脏病的功效，是一种营养丰富、经济实惠的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种马齿苋复合营养粉的制作方法。
背景技术
马齿苋，为马齿苋科一年生草本植物，广泛分布于田野路边及庭园废墟等向阳处。全草可供药用，有清热利湿、解毒消肿、消炎、止渴、利尿作用；据现代医学研究，马齿苋还含有丰富的SL3脂肪酸及维生素A样物质，SL3脂肪酸是形成细胞膜，尤其是脑细胞膜与眼细胞膜所必需的物质；维生素A样物质能维持上皮组织如皮肤、角膜及结合膜的正常机能，参与视紫质的合成，增强视网膜感光性能，也参与体内许多氧化过程。目前少部分地区将马齿苋作为野菜食用，多数将其作为野草，造成了资源的浪费。据医学表明：马齿苋含有大量的钾盐，有良好的利水消肿作用；钾离子还可直接作用于血管壁上，使血管壁扩张，阻止动脉管壁增厚，从而起到降低血压的作用。马齿苋中还含有一种丰富的Y-3脂肪酸，它能抑制人体内血清胆固醇和甘油三酯酸的生成，帮助血管内皮细胞合成的前列腺素增多，抑制血小板形成血栓素A2，使血液粘度下降，促使血管扩张，可以预防血小板聚集、冠状动脉痉挛和血栓形成，从而起到防治心脏病的作用。
马齿苋营养价值高、功效多，用于加工成马齿苋复合营养粉可实现对马齿苋原料的综合利用，可以直接食用，味道鲜美，贮藏时间长，提高其经济价值。
发明内容
本发明的目的是提供一种马齿苋复合营养粉的制作方法，易溶性好，味道鲜美，贮藏时间长。
本发明解决其技术问题所采取的技术方案是：
一种马齿苋复合营养粉的制作方法，其特征在于：采用原料粉碎→浸制→压榨→干燥→配料→包装→成品为加工工艺流程，具体操作步骤为：
（1）粉碎、浸制：将马齿苋、螺丝菜、肉豆蔻、熟地黄漂洗干净、烘干、粉碎，得混合粉，以混合粉、糊精、水之比为1:3:9的比例浸渍；先将糊精放入水中，加热至85℃，使糊精完全溶解，待溶液温度下降至45℃时，放入混合粉，浸渍36小时；
（2）压榨、干燥：将浸渍后的溶液压榨过滤，得滤液，再将滤液在118℃下进行喷雾干燥；
（3）配料：将所得的粉剂、党参粉、薄荷粉、益智仁粉、干燥精制食盐、复合鲜味剂在干燥下进行混合；其中复合鲜味剂的配方为：谷氨酸钠45%，30%甘草粉，20%天门冬酰胺酸钠，5/-肌苷酸3%，5/鸟苷酸2%；
（4）成品包装：将马齿苋复合营养粉及时用铝膜袋密封包装，即为成品。
有益效果：本发明产品呈颗粒粉末状，易冲泡，口感酸甜适口，具有马齿苋的鲜美清香风味，本产品富含多种营养物质，有利于增强人体免疫功能，可以清热利湿、解毒消肿，具有降低、稳定血压和防止心脏病的功效，是一种营养丰富、经济实惠的保健食品。
具体实施方式
实施例1：
一种马齿苋复合营养粉的制作方法，具体操作步骤为：
（1）粉碎、浸制：将马齿苋、金耳、五味子漂洗干净、烘干、粉碎，得混合粉，以混合粉、玉米糊精、水之比为1:3:15的比例浸渍；先将麦芽糊精放入水中，加热至70℃，使糊精完全溶解，待溶液温度下降至65℃时，放入混合粉，浸渍12小时；
（2）压榨、干燥：将浸渍后的溶液压榨过滤，得滤液，再将滤液在98℃下进行喷雾干燥；
（3）配料：将所得的粉剂、菱角粉、薏苡仁粉、慈姑粉、干燥精制食盐、复合鲜味剂在干燥下进行混合；其中复合鲜味剂的配方为：谷氨酸钠85%，10%鸡精，5/-肌苷酸2.5%，5/鸟苷酸2.5%；
（4）成品包装：将马齿苋冲剂及时用铝膜袋密封包装，即为成品。
实施例2：
一种马齿苋复合营养粉的制作方法，具体操作步骤为：
（1）粉碎、浸制：将马齿苋、百合、红参漂洗干净、烘干、粉碎，得混合粉，以混合粉、麦芽糊精、水之比为1:1:8的比例浸渍；先将麦芽糊精放入水中，加热至95℃，使糊精完全溶解，待溶液温度下降至65℃时，放入混合粉，浸渍24小时；
（2）压榨、干燥：将浸渍后的溶液压榨过滤，得滤液，再将滤液在65℃下进行喷雾干燥；
（3）配料：将所得的粉剂、葛根粉、白芍粉、薏苡仁粉、干燥精制食盐、复合鲜味剂在干燥下进行混合；其中复合鲜味剂的配方为：谷氨酸钠92%，5/-肌苷酸4%，5/鸟苷酸4%；
（4）成品包装：将马齿苋冲剂及时用铝膜袋密封包装，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种马齿苋复合营养粉的制作方法，其特征在于：采用原料粉碎→浸制→压榨→干燥→配料→包装→成品为加工工艺流程，具体操作步骤为：
（1）粉碎、浸制：将马齿苋、螺丝菜、肉豆蔻、熟地黄漂洗干净、烘干、粉碎，得混合粉，以混合粉、糊精、水之比为1:3:9的比例浸渍；先将糊精放入水中，加热至85℃，使糊精完全溶解，待溶液温度下降至45℃时，放入混合粉，浸渍36小时；
（2）压榨、干燥：将浸渍后的溶液压榨过滤，得滤液，再将滤液在118℃下进行喷雾干燥；
（3）配料：将所得的粉剂、党参粉、薄荷粉、益智仁粉、干燥精制食盐、复合鲜味剂在干燥下进行混合；其中复合鲜味剂的配方为：谷氨酸钠45%，30%甘草粉，20%天门冬酰胺酸钠，5/-肌苷酸3%，5/鸟苷酸2%；
（4）成品包装：将马齿苋复合营养粉及时用铝膜袋密封包装，即为成品。
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