CN105661525A - 一种女贞榅桲营养片的制备方法 - Google Patents
一种女贞榅桲营养片的制备方法 Download PDFInfo
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- CN105661525A CN105661525A CN201610097043.5A CN201610097043A CN105661525A CN 105661525 A CN105661525 A CN 105661525A CN 201610097043 A CN201610097043 A CN 201610097043A CN 105661525 A CN105661525 A CN 105661525A
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- ligustri lucidi
- fructus ligustri
- glossy privet
- drying
- homogenizing
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种女贞榅桲营养片的制备方法,所述的女贞榅桲营养片以女贞叶、榅桲为主要原料,由原料预处理、复合酶处理、调配、均质、脱气、灭菌、真空浓缩、真空干燥、制软造粒、压片、干燥、整形包装等步骤制备而成,采用本方法加工的女贞榅桲营养片,通过蒸汽杀青能够去除原料中的涩味,改善成品营养片的口感于品质,通过复合酶处理,能够充分析出女贞叶、榅桲中的营养物质,提高了女贞叶、榅桲的利用率及营养价值,产品为颗粒状粉,既可冲水作为饮料,又可以加适量水搅拌成营养糊,食用方式多样,具有祛湿解暑、舒筋活络、软化血管、降低血糖等作用。
Description
技术领域
本发明涉及一种营养片的制备方法,尤其是涉及一种女贞榅桲营养片的制备方法。
背景技术
女贞是唇形目木犀科女贞属常绿灌木或小乔木,也称女桢、女贞实。女贞叶为上述常绿灌木或乔木女贞的叶,是我国中医常用的中草药之一,性寒、无毒。《纲目》载:除风散血,消肿定痛,治头目昏痛,诸恶疮肿,珩疮溃烂,久者以水煮,乘热贴之,频频换易,米醋煮亦可,口舌生疮,舌肿胀出,捣汁含浸吐涎。现代医学研究表明,女贞叶中蛋白质及维生素含量丰富,并含有铜、铁、锌、锰、铬、镍等人体必需的微量元素。具有镇静、抗炎、抗菌、抗糖尿病、抗溃疡、降低血糖等多种生物学效应,还具有明显的抗氧化功能,因而被广泛地用作医药和化妆品原料。
榅桲,也叫金苹果、蛮檀,楔楂等,性温、味酸甜。《海药本草》记载:“主水泻,肠虚烦热,散酒气,并宜生食。”榅桲果实含儿茶素、黄磷素等类活性物质,较其它仁果含量多,能增进血管强度,保证人体健康。中医认为榅桲性温无毒,有祛湿解暑、舒筋活络、消食及治疗中暑吐泻、腹胀、关节疼痛、痉挛、消化不良等症的作用。
目前,女贞叶除了被加工成药品外,还被加工成酒、茶、腐乳等产品,榅桲除了被作为一种水果直接食用外,还被加工成饮料、果酱等产品,如申请号为02140410.0的专利公开了紫茎女贞叶超细粉含片及其生产工艺,该紫茎女贞叶超细粉含片将原料直接进行粉碎,不便于原料内营养物质的析出,存在原料的活性成分利用率较低,导致原料的利用效率不高。
发明内容
本发明针对现有女贞叶在加工过程中存在的原料内营养物质的不便析出、活性成分利用率较低的问题,提供一种具有营养健康、味道可口等优点的女贞榅桲营养片的制备方法,丰富了女贞叶的产品种类,提高了榅桲的利用效率。
本发明解决其技术问题所采取的技术方案是:
一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.女贞叶处理:选取无病虫害的女贞嫩叶,用清水清洗后进行蒸汽杀青,杀青温度为128℃,杀青时间为20s,杀青后立即摊凉散热,向杀青后的10kg女贞嫩叶中加入4kg浓度为5%的维生素C溶液,混合均匀后打浆,制得女贞浆液;
b.榅桲预处理:挑选成熟、无病虫害的榅桲,清洗后切成榅桲片,将榅桲片将放入质量分数为0.1%的枸橼酸、0.06%的碳酸钙混合溶液中,浸泡20min后进行护色处理,将护色处理后的榅桲片取出、清洗,向10kg清洗后的榅桲片中加入4kg女贞浆液,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向10kg原料浆液中加入0.06kg的果胶酶、0.07kg的纤维素酶、0.02kg的淀粉酶,混合均匀,温度控制为45℃,时间为4h;
d.调配:向酶处理后的10kg原料浆液中加入2.5kg的果葡糖浆、2kg的醋栗汁、1kg的刺梨汁、1kg沙梨汁、0.5kg的柠檬酸、0.08kg的黄原胶、0.04kg的卡拉胶混合均匀,制得混合液;
e.均质:将调配好的混合液在65℃、34Mpa的压力下均质,均质3次;
f.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在105千帕进行脱气13min,脱气结束后在129℃条件下进行高温瞬时灭菌,时间15s;
g.真空浓缩:将灭菌后的混合浆液在0.2MPa,温度56℃条件下进行真空浓缩,制得水分含量为32%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为16h,将混合浓缩物加热至89℃并保持32min,然后快速冷却至80℃,保持35min后,快速冷却至72℃,保持30min后,再将物料自然冷却至50℃、抽真空至85Pa干燥,得到女贞叶榅桲干品;
i.制软造粒:向10kg女贞叶榅桲干品中加入3.4kg浓度为45%的蜂蜜溶液,并搅拌至均匀,将润湿后的混合物压制经过50目筛,得到混合颗粒;
j.压片、干燥:将软化后的混合颗粒状产品进行压制,厚度为0.6cm,半径为0.8cm的圆形片状物,将圆形片状物置于恒温烘箱中,在64℃条件下烘干18min,25℃条件下回软10min,在52℃条件下继续烘干至含水率为5.8%时停止烘干,制得女贞榅桲营养片;
k.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
有益效果:采用本方法加工的女贞榅桲营养片,通过蒸汽杀青能够去除原料中的涩味,改善成品营养片的口感于品质,通过复合酶处理,能够充分析出女贞叶、榅桲中的营养物质,提高了女贞叶、榅桲的利用率及营养价值,产品为颗粒状粉,既可冲水作为饮料,又可以加适量水搅拌成营养糊,食用方式多样,具有祛湿解暑、舒筋活络、软化血管、降低血糖等作用。
具体实施方式
实施例一:
一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.女贞叶处理:选取无病虫害的女贞嫩叶,用清水清洗后进行蒸汽杀青,杀青温度为128℃,杀青时间为20s,杀青后立即摊凉散热,向杀青后的10kg女贞嫩叶中加入4kg浓度为5%的维生素C溶液,混合均匀后打浆,制得女贞浆液;
b.榅桲预处理:挑选成熟、无病虫害的榅桲,清洗后切成榅桲片,将榅桲片将放入质量分数为0.1%的枸橼酸、0.06%的碳酸钙混合溶液中,浸泡20min后进行护色处理,将护色处理后的榅桲片取出、清洗,向10kg清洗后的榅桲片中加入4kg女贞浆液,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向10kg原料浆液中加入0.06kg的果胶酶、0.07kg的纤维素酶、0.02kg的淀粉酶,混合均匀,温度控制为45℃,时间为4h;
d.调配:向酶处理后的10kg原料浆液中加入2.5kg的果葡糖浆、2kg的醋栗汁、1kg的刺梨汁、1kg沙梨汁、0.5kg的柠檬酸、0.08kg的黄原胶、0.04kg的卡拉胶混合均匀,制得混合液;
e.均质:将调配好的混合液在65℃、34Mpa的压力下均质,均质3次;
f.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在105千帕进行脱气13min,脱气结束后在129℃条件下进行高温瞬时灭菌,时间15s;
g.真空浓缩:将灭菌后的混合浆液在0.2MPa,温度56℃条件下进行真空浓缩,制得水分含量为32%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为16h,将混合浓缩物加热至89℃并保持32min,然后快速冷却至80℃,保持35min后,快速冷却至72℃,保持30min后,再将物料自然冷却至50℃、抽真空至85Pa干燥,得到女贞叶榅桲干品;
i.制软造粒:向10kg女贞叶榅桲干品中加入3.4kg浓度为45%的蜂蜜溶液,并搅拌至均匀,将润湿后的混合物压制经过50目筛,得到混合颗粒;
j.压片、干燥:将软化后的混合颗粒进行压制,厚度为0.6cm,半径为0.8cm的圆形片状物,将圆形片状物置于恒温烘箱中,在64℃条件下烘干18min,25℃条件下回软10min,在52℃条件下继续烘干至含水率为5.8%时停止烘干,制得女贞榅桲营养片;
k.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
实施例二:
一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.女贞叶处理:选取无病虫害的女贞嫩叶、腊梅嫩叶、桑叶、山葡萄叶、茵陈叶,用清水清洗后进行蒸汽杀青,杀青温度为122℃,杀青时间为40s,杀青后立即摊凉散热,向杀青后的10kg女贞嫩叶、3kg腊梅嫩叶、2kg桑叶、1.5kg山葡萄叶、1.5kg茵陈叶混合物中加入8kg浓度为72%的苹果酸溶液,混合均匀后打浆,制得女贞浆液;
b.榅桲预处理:挑选成熟、无病虫害的榅桲,清洗后切成榅桲片,向10kg榅桲片中加入3kg女贞浆液、0.5kg马泡汁、0.5kg刺泡汁,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向10kg原料浆液中加入0.2kg的果胶酶、0.3kg的纤维素酶、0.06kg的淀粉酶,混合均匀,温度控制为48℃,时间为3h;
d.调配:向酶处理后的10kg原料浆液中加入2.2kg果葡糖浆、1kg荸荠汁、1kg沙枣汁、1kg癞葡萄汁、1kg的乌蔹莓汁、0.1kg的苹果酸、0.02kg的魔芋胶、0.02kg的卡拉胶、0.01kg无水磷酸氢二钠混合均匀,制得混合液;
e.均质:将调配好的混合液在68℃、36Mpa的压力下均质,均质4次;
f.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在109千帕进行脱气10min,脱气结束后在132℃条件下进行高温瞬时灭菌,时间10s;
g.真空浓缩:将灭菌后的混合浆液在0.16MPa,温度52℃条件下进行真空浓缩,制得水分含量为34%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为15h,将混合浓缩物加热至88℃并保持30min,然后快速冷却至79℃,保持35min后,快速冷却至70℃,保持30min后,再将物料自然冷却至55℃、抽真空至80Pa干燥,得到女贞叶榅桲干品;
i.制软造粒:向10kg女贞叶榅桲干品中加入3kg的仙人果汁、1kg的百香果汁,并搅拌至均匀,将润湿后的混合物压制经过60目筛,得到混合颗粒;
j.压片、干燥:将软化后的混合颗粒进行压制,厚度为0.5cm,半径为0.7cm的圆形片状物,将圆形片状物置于恒温烘箱中,在67℃条件下烘干20min,28℃条件下回软15min,在54℃条件下继续烘干至含水率为6.7%时停止烘干,制得女贞榅桲营养片;
k.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
实施例三:
一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.原料处理:挑选成熟、无病虫害的女贞叶、榅桲、海棠果、牡丹花、蔷薇花、山茶花,取10kg女贞叶、6kg榅桲、3kg海棠果、1kg牡丹花、1kg蔷薇花、1kg的山茶花切碎混合均匀后制得混合原料,将混合原料进行蒸汽杀青,蒸汽温度130℃,杀青时间9s,将杀青后的混合果粒后放入质量分数为0.6%的枸橼酸抗坏血酸钠溶液中,浸泡60min后进行打浆,制成原料浆液;
b.酶处理:向10kg原料浆液中加入0.06kg的果胶酶、0.07kg的纤维素酶,混合均匀,温度控制为52℃,时间为3h;
c.调配:向酶处理后的10kg原料浆液中加入2kg果葡糖浆、1kg莲雾汁、1kg芭乐果汁、1kg黑枸杞汁、1kg灯笼果汁、1kg的猕猴桃汁、0.5kg的柠檬酸、0.08kg的黄原胶、0.003kg无水磷酸氢二钠混合均匀,制得混合液;
d.均质:将调配好的混合液在78℃、40Mpa的压力下均质,均质3次;
e.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在112千帕进行脱气10min,脱气结束后在131℃条件下进行高温瞬时灭菌,时间5s;
f.喷雾干燥:将脱气、灭菌后的混合浆液进行喷雾干燥,控制进口温度145℃,出口温度65℃,得到女贞叶榅桲粉;
g.制软造粒:向10kg女贞叶榅桲粉中加入4.5kg的麦芽汁、2kg的木瓜汁、1kg的菱角汁、1kg的雪莲果汁、1kg的钙果粉、1kg的红茶粉、1kg的吊瓜粉,并搅拌至均匀,将润湿后的混合物压制经过20目筛,得到混合颗粒;
h.压片、干燥:将软化后的混合颗粒进行压制,厚度为0.7cm,半径为1.2cm的圆形片状物,将圆形片状物置于恒温烘箱中,在68℃下烘干30min后,停止烘干,静置回软20min后在55℃下继续烘干至圆形片状物的水分含量为4%时取出,制得女贞榅桲营养片;
i.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
实施例四:
一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.女贞叶处理:选取无病虫害的女贞嫩叶、苦荞嫩叶、香椿嫩叶、马齿苋嫩叶,用清水清洗后进行蒸汽杀青,杀青温度为123℃,杀青时间为30s,杀青后立即摊凉散热,向杀青后的10kg女贞嫩叶、3kg苦荞嫩叶、1kg香椿嫩叶、1kg马齿苋嫩叶混合物中加入8kg浓度为2%的抗坏血酸钠溶液,混合均匀后打浆,制得女贞浆液;
b.榅桲预处理:挑选成熟、无病虫害的榅桲,清洗后切成榅桲片,将榅桲片将放入质量分数为0.4%的枸橼酸溶液中,浸泡25min后进行护色处理,将护色处理后的榅桲片取出、清洗,向10kg清洗后的榅桲片中加入4kg女贞浆液、1kg红莓汁、1kg余甘子汁、1kg牛甘果汁,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向10kg的原料浆液中加入0.09kg的果胶酶、0.06kg的纤维素酶、0.02kg的蛋白酶,混合均匀,温度控制为48℃,时间为3.5h;
d.调配:向10kg的酶处理后的原料浆液中加入2kg木糖醇、1kg的番杏汁、1kg钙果汁、1kg的嘉宝果汁、1kg的枸杞汁、0.8kg的地耳汁、0.08kg的苹果酸、0.02kg的明胶、0.02kg卡拉胶混合均匀,制得混合液;
e.均质:将调配好的混合液在70℃、36Mpa的压力下均质,均质3次;
f.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在105千帕进行脱气13min,脱气结束后在129℃条件下进行高温瞬时灭菌,时间15s;
g.真空浓缩:将灭菌后的混合浆液在0.22MPa,温度56℃条件下进行真空浓缩,制得水分含量为45%的混合浓缩物;
h.喷雾干燥:将真空浓缩后的混合浓缩物进行喷雾干燥,控制进口温度145℃,出口温度75℃,得到女贞叶榅桲粉;
i.制软造粒:向10kg女贞叶榅桲粉中加入4kg的浓度为15%的饴糖溶液、2kg的鸡蛋果汁、1.5kg的莼菜汁、1.2kg的鱼腥草汁、1kg的南瓜粉、1kg的胡萝卜粉、1kg的枸杞粉、1kg的牛蒡粉,并搅拌至均匀,将润湿后的混合物压制经过50目筛,得到混合物颗粒;
j.压片、干燥:将软化后的混合物颗粒进行压制,厚度为0.6cm,半径为1.2cm的圆形片状物,将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为3%时取出,制得女贞榅桲营养片;
k.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
实施例五:
一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.女贞叶处理:选取无病虫害的女贞嫩叶、构树叶、枇杷叶、雏菊叶、牛膝菊叶,用清水清洗后进行蒸汽杀青,杀青温度为133℃,杀青时间为20s,杀青后立即摊凉散热,向杀青后的10kg女贞嫩叶、3kg构树叶、1kg枇杷叶、1kg雏菊叶、1kg牛膝菊叶混合物中加入9kg浓度为2%的抗坏血酸钠溶液,混合均匀后打浆,制得女贞浆液;
b.榅桲预处理:挑选成熟、无病虫害的榅桲,清洗、去核后切成榅桲片,向10kg榅桲片中加入6kg女贞浆液、1kg牛甘果汁、1kg余甘子汁、1kg的刺玫果汁,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向10kg原料浆液中加入0.07kg的果胶酶、0.05kg的纤维素酶、0.03kg的蛋白酶,混合均匀,温度控制为44℃,时间为5h;
d.调配:向酶处理后的10kg原料浆液中加入3kg果葡糖浆、2kg的草莓汁、2kg的无花果汁、1kg的桑葚汁、1kg桑葚汁、0.7kg的柠檬酸、0.08kg的黄原胶混合均匀,制得混合液;
e.均质:将调配好的混合液在62℃、38Mpa的压力下均质,均质4次;
f.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在102千帕进行脱气15min,脱气结束后在128℃条件下进行高温瞬时灭菌,时间9s;
g.真空浓缩:将灭菌后的混合浆液在0.13MPa,温度54℃条件下进行真空浓缩,制得水分含量为32%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为20h,将混合浓缩物加热至85℃并保持30min,然后快速冷却至58℃,保持30min后,快速冷却至75℃,保持30min后,再将物料自然冷却至52℃、抽真空至90Pa干燥,得到女贞叶榅桲干品;
i.制软造粒:向10kg女贞叶榅桲干品中加入4.5kg的芒果汁、2.2kg的猕猴桃汁、1kg的莲藕汁、1kg的葛仙米粉、1kg的荞麦粉、1kg的嘉宝果粉、1kg的绿茶粉、1kg的栝楼粉,并搅拌至均匀,将润湿后的混合物压制经过60目筛,得到混合物颗粒;
j.压片、干燥:将软化后的混合物颗粒进行压制,厚度为0.7cm,半径为1.6cm的圆形片状物,将圆形片状物置于恒温烘箱中,在60℃下烘干30min后,停止烘干,静置回软15min后在55℃下继续烘干至圆形片状物的水分含量为6%时取出,制得女贞榅桲营养片;
k.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
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)
1.一种女贞榅桲营养片的制备方法,其特征在于,所述的制备方法采用以下步骤:
a.女贞叶处理:选取无病虫害的女贞嫩叶,用清水清洗后进行蒸汽杀青,杀青温度为128℃,杀青时间为20s,杀青后立即摊凉散热,向杀青后的10kg女贞嫩叶中加入4kg浓度为5%的维生素C溶液,混合均匀后打浆,制得女贞浆液;
b.榅桲预处理:挑选成熟、无病虫害的榅桲,清洗后切成榅桲片,将榅桲片将放入质量分数为0.1%的枸橼酸、0.06%的碳酸钙混合溶液中,浸泡20min后进行护色处理,将护色处理后的榅桲片取出、清洗,向10kg清洗后的榅桲片中加入4kg女贞浆液,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向10kg原料浆液中加入0.06kg的果胶酶、0.07kg的纤维素酶、0.02kg的淀粉酶,混合均匀,温度控制为45℃,时间为4h;
d.调配:向酶处理后的10kg原料浆液中加入2.5kg的果葡糖浆、2kg的醋栗汁、1kg的刺梨汁、1kg沙梨汁、0.5kg的柠檬酸、0.08kg的黄原胶、0.04kg的卡拉胶混合均匀,制得混合液;
e.均质:将调配好的混合液在65℃、34Mpa的压力下均质,均质3次;
f.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在105千帕进行脱气13min,脱气结束后在129℃条件下进行高温瞬时灭菌,时间15s;
g.真空浓缩:将灭菌后的混合浆液在0.2MPa,温度56℃条件下进行真空浓缩,制得水分含量为32%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为16h,将混合浓缩物加热至89℃并保持32min,然后快速冷却至80℃,保持35min后,快速冷却至72℃,保持30min后,再将物料自然冷却至50℃、抽真空至85Pa干燥,得到女贞叶榅桲干品;
i.制软造粒:向10kg女贞叶榅桲干品中加入3.4kg浓度为45%的蜂蜜溶液,并搅拌至均匀,将润湿后的混合物压制经过50目筛,得到混合颗粒;
j.压片、干燥:将软化后的混合颗粒状产品进行压制,厚度为0.6cm,半径为0.8cm的圆形片状物,将圆形片状物置于恒温烘箱中,在64℃条件下烘干18min,25℃条件下回软10min,在52℃条件下继续烘干至含水率为5.8%时停止烘干,制得女贞榅桲营养片;
k.整形包装:将女贞榅桲营养片整形,整形后采用食品级包装材料进行包装,检验包装是否合格,常温下贮藏。
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