CN105266111A - 一种增强脾胃消化功能的莲子营养粉及其制备方法 - Google Patents
一种增强脾胃消化功能的莲子营养粉及其制备方法 Download PDFInfo
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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
本发明公开了一种增强脾胃消化功能的莲子营养粉及其制备方法,是由莲子、黑豆、芡实、杨梅、樱桃汁、山竹、芜菁、海木耳、椰蓉、黄瓜籽粉、甘草等原料组成。本发明有益效果为:本发明的营养粉气味清香,口味独特,营养结构均衡,配方科学合理,营养全面丰富,易于人体消化吸收,同时还具有润肠通便、健脾养胃、促进新陈代谢的作用。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种增强脾胃消化功能的莲子营养粉及其制备方法。
背景技术
莲子是睡莲科莲属植物的果实和种子的总称,是我国重要的特产资源,具有丰富的营养保健成分和药理活性,具有补中益气、宁心养神、止渴去热、安心止痢、固精气、强筋骨、补虚损、利耳目、除寒湿等功效。我国古代中医认为食物不仅能提供人体所需的营养,同时能够治疗疾病,即食疗的方法。在现代快节奏的生活压力下,很多人有心烦气躁、失眠、肠胃不适、体力降低、抵抗力下降、皮肤干燥等多种轻微不适症状。本发明将古代食疗的方法与现代的食品加工工艺相结合,制作出符合现代人需求的莲子营养粉,不仅满足了人们对健康食品的需求,同时拓宽了莲子的市场应用前景。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种增强脾胃消化功能的莲子营养粉及其制备方法。
本发明是通过以下技术方案实现的:
一种增强脾胃消化功能的莲子营养粉,由以下重量份的原料组成:莲子350-360、黑豆45-46、芡实32-34、杨梅20-21、樱桃汁15-16、山竹9-10、芜菁13-14、海木耳7-8、椰蓉5-6、黄瓜籽粉1-2、甘草2-3、水适量。
根据权利要求l所述的增强脾胃消化功能的莲子营养粉的制备方法,包括如下步骤:
(1)挑选新鲜无杂质的莲子、黑豆、芡实,洗净后加水浸泡9-10小时,浸泡温度为25-28℃,完全泡发后滤去水分后晾干备用;
(2)杨梅、山竹取果肉,甘草加适量水煮制24-25分钟滤去残渣,芜菁、海木耳洗净,与步骤(1)中原料及其他剩余成分混合均匀,加适量的水打磨成浆,送入胶体研磨机进一步磨细,然后冷冻处理,冷冻温度为-25--20℃之间,冷冻时间为8-10小时,送入压力小于0.1MPa,温度为-50--40℃的真空容器中进行升华脱水干燥18-25小时,研磨后得真空冻干粉;
(3)真空冻干粉加入适量水和成面团,切小块匀速送入螺旋膨化机中进行膨化处理,机筒温度为180-185℃,螺杆转速为150-160r/min,喂料速率为18-20Hz(1Hz=1.7r/min);
(4)螺旋膨化机出料后冷却至室温,送入超微粉碎机中进行超微粉碎,过200目筛后高温瞬时灭菌处理,密封灌装即可。
本发明的优点是:本发明的营养粉气味清香,口味独特,营养结构均衡,配方科学合理,营养全面丰富,易于人体消化吸收,同时还具有润肠通便、健脾养胃、促进新陈代谢的作用。
具体实施方式
一种增强脾胃消化功能的莲子营养粉,由以下重量份的原料组成:莲子350、黑豆45、芡实32、杨梅20、樱桃汁15、山竹9、芜菁13、海木耳7、椰蓉5、黄瓜籽粉1、甘草2、水适量。
根据权利要求l所述的增强脾胃消化功能的莲子营养粉的制备方法,包括如下步骤:
(1)挑选新鲜无杂质的莲子、黑豆、芡实,洗净后加水浸泡9小时,浸泡温度为25℃,完全泡发后滤去水分后晾干备用;
(2)杨梅、山竹取果肉,甘草加适量水煮制24分钟滤去残渣,芜菁、海木耳洗净,与步骤(1)中原料及其他剩余成分混合均匀,加适量的水打磨成浆,送入胶体研磨机进一步磨细,然后冷冻处理,冷冻温度为℃之间,冷冻时间为8小时,送入压力小于0.1MPa,温度为℃的真空容器中进行升华脱水干燥18小时,研磨后得真空冻干粉;
(3)真空冻干粉加入适量水和成面团,切小块匀速送入螺旋膨化机中进行膨化处理,机筒温度为180℃,螺杆转速为150r/min,喂料速率为18Hz(1Hz=1.7r/min);
(4)螺旋膨化机出料后冷却至室温,送入超微粉碎机中进行超微粉碎,过200目筛后高温瞬时灭菌处理,密封灌装即可。
Claims (2)
1.一种增强脾胃消化功能的莲子营养粉,其特征在于,由以下重量份的原料组成:莲子350-360、黑豆45-46、芡实32-34、杨梅20-21、樱桃汁15-16、山竹9-10、芜菁13-14、海木耳7-8、椰蓉5-6、黄瓜籽粉1-2、甘草2-3、水适量。
2.根据权利要求l所述的增强脾胃消化功能的莲子营养粉的制备方法,其特征在于包括如下步骤:
(1)挑选新鲜无杂质的莲子、黑豆、芡实,洗净后加水浸泡9-10小时,浸泡温度为25-28℃,完全泡发后滤去水分后晾干备用;
(2)杨梅、山竹取果肉,甘草加适量水煮制24-25分钟滤去残渣,芜菁、海木耳洗净,与步骤(1)中原料及其他剩余成分混合均匀,加适量的水打磨成浆,送入胶体研磨机进一步磨细,然后冷冻处理,冷冻温度为-25--20℃之间,冷冻时间为8-10小时,送入压力小于0.1MPa,温度为-50--40℃的真空容器中进行升华脱水干燥18-25小时,研磨后得真空冻干粉;
(3)真空冻干粉加入适量水和成面团,切小块匀速送入螺旋膨化机中进行膨化处理,机筒温度为180-185℃,螺杆转速为150-160r/min,喂料速率为18-20Hz(1Hz=1.7r/min);
(4)螺旋膨化机出料后冷却至室温,送入超微粉碎机中进行超微粉碎,过200目筛后高温瞬时灭菌处理,密封灌装即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107657A (zh) * | 2016-06-26 | 2016-11-16 | 明毅强 | 一种芜菁马泡复合保健粉的加工方法 |
CN106174194A (zh) * | 2016-07-19 | 2016-12-07 | 张文全 | 一种健脾胃的夹心蔬菜纸及其制备方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107657A (zh) * | 2016-06-26 | 2016-11-16 | 明毅强 | 一种芜菁马泡复合保健粉的加工方法 |
CN106174194A (zh) * | 2016-07-19 | 2016-12-07 | 张文全 | 一种健脾胃的夹心蔬菜纸及其制备方法 |
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