CN105685343A - Recombinant composite preserved fruit with eye protection function and preparation method of recombinant composite preserved fruit - Google Patents
Recombinant composite preserved fruit with eye protection function and preparation method of recombinant composite preserved fruit Download PDFInfo
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- CN105685343A CN105685343A CN201610135162.5A CN201610135162A CN105685343A CN 105685343 A CN105685343 A CN 105685343A CN 201610135162 A CN201610135162 A CN 201610135162A CN 105685343 A CN105685343 A CN 105685343A
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- lycium ruthenicum
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses recombinant composite preserved fruit with an eye protection function and a preparation method of the recombinant composite preserved fruit. The recombinant composite preserved fruit is characterized by comprising raw materials in parts by mass as follows: 20-30 parts of carrot juice, 10-15 parts of kiwi-fruit juice, 8-12 parts of black wolfberry juice, 6-8 parts of a grape skin concentrated solution, 6-8 parts of tapioca starch, 10-15 parts of white granulated sugar, 7-11 parts of purple sweet potato starch, 08-0.12 parts of levo-astaxanthin and 0.06-0.08 parts of direct-vat-set lactobacillus rhamnosus powder; the raw materials are subjected to mixing, fermentation, ultrasonic defoaming, adding to a mold, baking, preserved fruit and mold separation, coating with powder and packaging, and the recombinant composite preserved fruit with the eye protection function is obtained. Carrots, kiwi fruit, black wolfberries, grape skin and the like are processed to form the recombinant composite preserved fruit which integrates eye protection activity and deliciousness; foam generated in a composite preserved fruit processing process is eliminated with an ultrasonic technology, and the method has good effect and high safety.
Description
Technical field
The present invention relates to a kind of recombinant type compound dried meat protecting eyes and preparation method thereof, belong to food processing field。
Background technology
Radix Dauci Sativae, belongs to Umbelliferae, eats using the root in meat as vegetable。It is rich in mineral such as carotene, vitamin and potassium, calcium, phosphorus。Containing abundant beta-carotene in Radix Dauci Sativae, resolving into vitamin A through gastrointestinal disturbances after edible, vitamin A is the important nutrient constituting retinal photoreceptor material, if nyctalopia easily occurs in the A that is deficient in vitamin。See electronic curtain for a long time, substantial amounts of vitamin A can be consumed。So supplementing the Radix Dauci Sativae rich in vitamin A, want protection eyes are fairly heavy。Fructus actinidiae chinensis, belongs to Actinidiaceae, and sarcocarp is grass green, sweet and sour taste, clearly pleasant。Every 100g fresh fruit is containing 100～420mg vitamin C, higher 5～10 times than Citrus, higher than Fructus Mali pumilae and pears 20～30 times, have the laudatory title of " king of VC ", additionally, possibly together with sugar, calcium, magnesium, ferrum, phosphorus, organic acid and several amino acids, be referred to as " fruit gold mine "。Vitamin C is the basis that life exists, and the eye C that is deficient in vitamin can weaken its resistance to external irritant, especially in time running into wind and high light。Lycium ruthenicum Murr., belongs to Solanaceae, and rich in anthocyanidin, a kind of water miscible pigment, it is the product of plant metabolism。Pericarpium Vitis viniferae is grape wine factory and the Soft Drinks Plant side-product in juice-extracting process, and it is rich in anthocyanidin and resveratrol etc.。Lycium ruthenicum Murr. and Pericarpium Vitis viniferae rich in anthocyanidin can promote the regeneration of rhodopsin in retina cell, laser high myopia and detachment of retina can be prevented, and vision can be promoted。Anthocyanidin can improve the vision under dim light；This is for motorist at night, and people watching screen for a long time attentively etc. is helpful。
Compound dried meat is now commonplace, production method such as a kind of fermented type recombinant bovine jerky jerky that number of patent application is 201210332777.9 records, if license number is the preparation method of the ZL201410171727.6 a kind of Fructus Capsici preserved haw recorded, the Research on processing technology of the fruit and vegerable compound restructuring jerky published such as food industry (2015), etc.。Can be seen that many raw materials can prepare into compound dried meat from the particular content analysis of above-mentioned data。
Summary of the invention
It is an object of the invention to provide a kind of recombinant type compound dried meat protecting eyes, another object is in that to provide its preparation method。
For realizing above-mentioned first purpose; the technical scheme that the present invention takes is: a kind of recombinant type compound dried meat protecting eyes, its each raw material and mass fraction thereof: Radix Dauci Sativae juice 20～30 parts, Fructus actinidiae chinensis juice 10～15 parts, 8～12 parts of Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution 6～8 parts, tapioca 6～8 parts, white sugar 10～15 parts, purple sweet potato powder 7～11 parts, left-handed astaxanthin 0.08～0.12 part and 0.06～0.08 part of direct putting type lactobacillus rhamnosus powder。
The recombinant type compound dried meat of the protection eyes of the present invention is further: the preparation method of described Radix Dauci Sativae juice is: (1) pretreatment: choose the Radix Dauci Sativae that body is penetrating, ripe, cleans, removes the peel, cuts into slices, slice thickness about 0.4cm；(2) burn: carrot slice is scalded in the hot water of 90～95 DEG C 3～5min；(3) color fixative: pulled out by the carrot slice after burn, puts into color fixative 20～30min in the distannous citrate solution of mass concentration 0.1%～0.2%；(4) making beating: be placed in high-shearing dispersion emulsifying machine by the carrot slice after color fixative, add the pure water of 4～5 times 55～65 DEG C, pull an oar 3～4 times, each 40～60s when rotating speed 10000～15000r/min；(5) enzymolysis: add after mass concentration 0.10%～0.15% pectase and 0.15%～0.25% cellulase when 45～50 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90～120min, obtain Radix Dauci Sativae juice。
The recombinant type compound dried meat of the protection eyes of the present invention is further: the preparation method of described Fructus actinidiae chinensis juice is: (1) pretreatment: choose local flavor normal, without going rotten, free from insect pests fruit, clean, peeling, section, slice thickness about 0.5cm；(2) making beating: be placed in high-shearing dispersion emulsifying machine by kiwifruit piece, add the pure water of 2～3 times 55～65 DEG C, pull an oar 3～4 times, each 40～60s when rotating speed 10000～15000r/min；(3) enzymolysis: add after mass concentration 0.10%～0.15% pectase and 0.15%～0.25% cellulase when 45～50 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 80～100min, obtain Fructus actinidiae chinensis juice。
The recombinant type compound dried meat of the protection eyes of the present invention is further: the preparation method of described Lycium ruthenicum Murr. juice is: (1) pretreatment: choose without pest and disease damage, without going mouldy the dry Lycium ruthenicum Murr. of high-quality, cleaning；(2) burn: by the Lycium ruthenicum Murr. burn 10～15min in the hot water of 90～95 DEG C after cleaning；(3) color fixative: the Lycium ruthenicum Murr. after burn pulled out, puts into color fixative 6～10min in the citric acid solution of mass concentration 0.1%～0.2%；(4) squeeze the juice: the Lycium ruthenicum Murr. after color fixative is pulled out, add 8～pure water of 10 times making beating is to without obvious granule；(5) enzymolysis: add after mass concentration 0.10%～0.15% pectase and 0.10%～0.15% cellulase when 40～45 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90～120min, obtain Lycium ruthenicum Murr. juice。
The recombinant type compound dried meat of the protection eyes of the present invention is further: the preparation method of described Pericarpium Vitis viniferae concentrated solution is: (1) pretreatment: Pericarpium Vitis viniferae is cleaned, dry, pulverize after cross 60 mesh sieves；(2) extract: after sieving, grape skin powder is placed in high-shearing dispersion emulsifying machine, adds the pure water of 20～30 times 55～65 DEG C, extract 3～4 times, each 40～60s, filter paper filtering when rotating speed 10000～15000r/min；(3) concentration: the extracting solution obtained is carried out concentration, makes solid quality concentration in 0.15%～0.25% scope；(4) purification: adopting AB-8 type macroporous adsorbent resin to be purified, purification condition is sample solution concentration 1.5～2.5g/L, loading liquid stream 1～1.5BV/h, sample solution pH value 5～6,60%～80% ethanol elution, 60%～80% ethanol consumption 3BV and elution flow rate 2～3BV/h；(5) concentration: the eluent obtained is carried out concentration, makes solid quality concentration in 2%～3% scope, obtain Pericarpium Vitis viniferae concentrated solution。
The recombinant type compound dried meat of the protection eyes of the present invention can be also: each raw material and best in quality number thereof: Radix Dauci Sativae juice 25 parts, Fructus actinidiae chinensis juice 12.5 parts, 10 parts of Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution 7 parts, tapioca 7 parts, white sugar 12.5 parts, purple sweet potato powder 9 parts, left-handed astaxanthin 0.1 part and 0.07 part of direct putting type lactobacillus rhamnosus powder。
For realizing above-mentioned second purpose; the technical scheme that the present invention takes is: the manufacture method of a kind of recombinant type compound dried meat protecting eyes, and it comprises the following specific steps that: first by Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution, tapioca, white sugar, left-handed astaxanthin and direct putting type lactobacillus rhamnosus powder mix homogeneously；Then fermentation, ultrasound wave froth breaking, enter mould, baking, dried meat mode division from, wrap up in powder and pack, a kind of recombinant type compound dried meat product protecting eyes；Described fermentation is insulation 4～6h when 40～44 DEG C；Described ultrasound wave froth breaking refers to supersound process 10～20min when ultrasonic frequency 40KHz and power 20～30W/L；Described baking is to dry to less than 35% when temperature 60～70 DEG C；Described powder of wrapping up in is that the compound dried meat surface separated from mould is wrapped purple sweet potato powder。
Compared with prior art, there is advantages that
1, Radix Dauci Sativae, Fructus actinidiae chinensis, Lycium ruthenicum Murr. and Pericarpium Vitis viniferae etc. are processed into a kind of recombinant type compound dried meat by the present invention, integrate protection eyes activity and delicious；
2, the present invention eliminates the bubble produced in the compound dried meat course of processing by ultrasonic technology, and the method is not only effective but also safety high。
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed。
Embodiment 1:
Each raw material and mass fraction thereof: Radix Dauci Sativae juice 250g, Fructus actinidiae chinensis juice 125g, Lycium ruthenicum Murr. juice 100g, Pericarpium Vitis viniferae concentrated solution 70g, tapioca 70g, white sugar 125g, purple sweet potato powder 90g, left-handed astaxanthin 1.0g and direct putting type lactobacillus rhamnosus powder 0.7g；The preparation method of described Radix Dauci Sativae juice is: (1) pretreatment: choose the Radix Dauci Sativae that body is penetrating, ripe, cleans, removes the peel, cuts into slices, slice thickness about 0.4cm；(2) burn: carrot slice is scalded in the hot water of 93 DEG C 4min；(3) color fixative: pulled out by the carrot slice after burn, puts into color fixative 30min in the distannous citrate solution of mass concentration 0.15%；(4) making beating: be placed in high-shearing dispersion emulsifying machine by the carrot slice after color fixative, add the pure water of 5 times 60 DEG C, pull an oar 4 times, each 40s when rotating speed 15000r/min；(5) enzymolysis: add after mass concentration 0.12% pectase and 0.25% cellulase when 48 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 110min, obtain Radix Dauci Sativae juice；The preparation method of described Fructus actinidiae chinensis juice is: (1) pretreatment: choose local flavor normal, without going rotten, free from insect pests fruit, clean, peeling, section, slice thickness about 0.5cm；(2) making beating: be placed in high-shearing dispersion emulsifying machine by kiwifruit piece, add the pure water of 2.5 times 60 DEG C, pull an oar 4 times, each 40s when rotating speed 15000r/min；(3) enzymolysis: add after mass concentration 0.12% pectase and 0.20% cellulase when 48 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90min, obtain Fructus actinidiae chinensis juice；The preparation method of described Lycium ruthenicum Murr. juice is: (1) pretreatment: chooses without pest and disease damage, without going mouldy the dry Lycium ruthenicum Murr. of high-quality, cleans；(2) burn: by the Lycium ruthenicum Murr. burn 12min in the hot water of 92 DEG C after cleaning；(3) color fixative: the Lycium ruthenicum Murr. after burn pulled out, puts into color fixative 10min in the citric acid solution of mass concentration 0.1%；(4) squeeze the juice: the Lycium ruthenicum Murr. after color fixative is pulled out, add the pure water making beating of 10 times to without obvious granule；(5) enzymolysis: add after mass concentration 0.12% pectase and 0.12% cellulase when 42 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90min, obtain Lycium ruthenicum Murr. juice；The preparation method of described Pericarpium Vitis viniferae concentrated solution is: (1) pretreatment: Pericarpium Vitis viniferae is cleaned, dry, pulverize after cross 60 mesh sieves；(2) extract: after sieving, grape skin powder is placed in high-shearing dispersion emulsifying machine, adds the pure water of 30 times 60 DEG C, extract 4 times, each 40s, filter paper filtering when rotating speed 15000r/min；(3) concentration: the extracting solution obtained is carried out concentration, makes solid quality concentration 0.20%；(4) purification: adopting AB-8 type macroporous adsorbent resin to be purified, purification condition is sample solution concentration 2.0g/L, loading liquid stream 1BV/h, sample solution pH value 5.6,70% ethanol elution, 70% ethanol consumption 3BV and elution flow rate 2BV/h；(5) concentration: the eluent obtained is carried out concentration, makes solid quality concentration 2.3%, obtain Pericarpium Vitis viniferae concentrated solution。
Concrete steps: first by Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution, tapioca, white sugar, left-handed astaxanthin and direct putting type lactobacillus rhamnosus powder mix homogeneously；Then fermentation, ultrasound wave froth breaking, enter mould, baking, dried meat mode division from, wrap up in powder and pack, a kind of recombinant type compound dried meat product protecting eyes；Described fermentation is the insulation 6h when 40 DEG C；Described ultrasound wave froth breaking refers to the supersound process 15min when ultrasonic frequency 40KHz and power 24W/L；Described baking is to dry to less than 35% when temperature 65 DEG C；Described powder of wrapping up in is that the compound dried meat surface separated from mould is wrapped purple sweet potato powder。
Embodiment 2:
Each raw material and mass fraction thereof: Radix Dauci Sativae juice 200g, Fructus actinidiae chinensis juice 100g, Lycium ruthenicum Murr. juice 120g, Pericarpium Vitis viniferae concentrated solution 80g, tapioca 80g, white sugar 100g, purple sweet potato powder 70g, left-handed astaxanthin 0.8g and direct putting type lactobacillus rhamnosus powder 0.8g；The preparation method of described Radix Dauci Sativae juice is: (1) pretreatment: choose the Radix Dauci Sativae that body is penetrating, ripe, cleans, removes the peel, cuts into slices, slice thickness about 0.4cm；(2) burn: carrot slice is scalded in the hot water of 95 DEG C 3min；(3) color fixative: pulled out by the carrot slice after burn, puts into color fixative 20min in the distannous citrate solution of mass concentration 0.2%；(4) making beating: be placed in high-shearing dispersion emulsifying machine by the carrot slice after color fixative, add the pure water of 5 times 65 DEG C, pull an oar 4 times, each 60s when rotating speed 10000r/min；(5) enzymolysis: add after mass concentration 0.15% pectase and 0.2% cellulase when 50 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 120min, obtain Radix Dauci Sativae juice；The preparation method of described Fructus actinidiae chinensis juice is: (1) pretreatment: choose local flavor normal, without going rotten, free from insect pests fruit, clean, peeling, section, slice thickness about 0.5cm；(2) making beating: be placed in high-shearing dispersion emulsifying machine by kiwifruit piece, add the pure water of 3 times 65 DEG C, pull an oar 4 times, each 60s when rotating speed 10000r/min；(3) enzymolysis: add after mass concentration 0.15% pectase and 0.15% cellulase when 50 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 100min, obtain Fructus actinidiae chinensis juice；The preparation method of described Lycium ruthenicum Murr. juice is: (1) pretreatment: chooses without pest and disease damage, without going mouldy the dry Lycium ruthenicum Murr. of high-quality, cleans；(2) burn: by the Lycium ruthenicum Murr. burn 15min in the hot water of 90 DEG C after cleaning；(3) color fixative: the Lycium ruthenicum Murr. after burn pulled out, puts into color fixative 6min in the citric acid solution of mass concentration 0.2%；(4) squeeze the juice: the Lycium ruthenicum Murr. after color fixative is pulled out, add the pure water making beating of 8 times to without obvious granule；(5) enzymolysis: add after mass concentration 0.15% pectase and 0.15% cellulase when 45 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 120min, obtain Lycium ruthenicum Murr. juice；The preparation method of described Pericarpium Vitis viniferae concentrated solution is: (1) pretreatment: Pericarpium Vitis viniferae is cleaned, dry, pulverize after cross 60 mesh sieves；(2) extract: after sieving, grape skin powder is placed in high-shearing dispersion emulsifying machine, adds the pure water of 25 times 55 DEG C, extract 4 times, each 60s, filter paper filtering when rotating speed 10000r/min；(3) concentration: the extracting solution obtained is carried out concentration, makes solid quality concentration 0.25%；(4) purification: adopting AB-8 type macroporous adsorbent resin to be purified, purification condition is sample solution concentration 2.5g/L, loading liquid stream 1.5BV/h, sample solution pH value 6,80% ethanol elution, 80% ethanol consumption 3BV and elution flow rate 3BV/h；(5) concentration: the eluent obtained is carried out concentration, makes solid quality concentration 2.6%, obtain Pericarpium Vitis viniferae concentrated solution。
Concrete steps: first by Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution, tapioca, white sugar, left-handed astaxanthin and direct putting type lactobacillus rhamnosus powder mix homogeneously；Then fermentation, ultrasound wave froth breaking, enter mould, baking, dried meat mode division from, wrap up in powder and pack, a kind of recombinant type compound dried meat product protecting eyes；Described fermentation is the insulation 4h when 44 DEG C；Described ultrasound wave froth breaking refers to the supersound process 20min when ultrasonic frequency 40KHz and power 20W/L；Described baking is to dry to less than 35% when temperature 70 C；Described powder of wrapping up in is that the compound dried meat surface separated from mould is wrapped purple sweet potato powder。
Embodiment 3:
Each raw material and mass fraction thereof: Radix Dauci Sativae juice 300g, Fructus actinidiae chinensis juice 150g, Lycium ruthenicum Murr. juice 80g, Pericarpium Vitis viniferae concentrated solution 60g, tapioca 60g, white sugar 150g, purple sweet potato powder 110g, left-handed astaxanthin 1.2g and direct putting type lactobacillus rhamnosus powder 0.6g；The preparation method of described Radix Dauci Sativae juice is: (1) pretreatment: choose the Radix Dauci Sativae that body is penetrating, ripe, cleans, removes the peel, cuts into slices, slice thickness about 0.4cm；(2) burn: carrot slice is scalded in the hot water of 90 DEG C 5min；(3) color fixative: pulled out by the carrot slice after burn, puts into color fixative 25min in the distannous citrate solution of mass concentration 0.1%；(4) making beating: be placed in high-shearing dispersion emulsifying machine by the carrot slice after color fixative, add the pure water of 4.5 times 55 DEG C, pull an oar 3 times, each 50s when rotating speed 12000r/min；(5) enzymolysis: add after mass concentration 0.10% pectase and 0.15% cellulase when 45 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90min, obtain Radix Dauci Sativae juice；The preparation method of described Fructus actinidiae chinensis juice is: (1) pretreatment: choose local flavor normal, without going rotten, free from insect pests fruit, clean, peeling, section, slice thickness about 0.5cm；(2) making beating: be placed in high-shearing dispersion emulsifying machine by kiwifruit piece, add the pure water of 2 times 55 DEG C, pull an oar 3 times, each 50s when rotating speed 12000r/min；(3) enzymolysis: add after mass concentration 0.10% pectase and 0.25% cellulase when 45 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 80min, obtain Fructus actinidiae chinensis juice；The preparation method of described Lycium ruthenicum Murr. juice is: (1) pretreatment: chooses without pest and disease damage, without going mouldy the dry Lycium ruthenicum Murr. of high-quality, cleans；(2) burn: by the Lycium ruthenicum Murr. burn 10min in the hot water of 95 DEG C after cleaning；(3) color fixative: the Lycium ruthenicum Murr. after burn pulled out, puts into color fixative 8min in the citric acid solution of mass concentration 0.15%；(4) squeeze the juice: the Lycium ruthenicum Murr. after color fixative is pulled out, add the pure water making beating of 9 times to without obvious granule；(5) enzymolysis: add after mass concentration 0.10% pectase and 0.10% cellulase when 40 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 100min, obtain Lycium ruthenicum Murr. juice；The preparation method of described Pericarpium Vitis viniferae concentrated solution is: (1) pretreatment: Pericarpium Vitis viniferae is cleaned, dry, pulverize after cross 60 mesh sieves；(2) extract: after sieving, grape skin powder is placed in high-shearing dispersion emulsifying machine, adds the pure water of 20 times 65 DEG C, extract 3 times, each 50s, filter paper filtering when rotating speed 12000r/min；(3) concentration: the extracting solution obtained is carried out concentration, makes solid quality concentration 0.15%；(4) purification: adopting AB-8 type macroporous adsorbent resin to be purified, purification condition is sample solution concentration 1.5g/L, loading liquid stream 1.2BV/h, sample solution pH value 5,60% ethanol elution, 60% ethanol consumption 3BV and elution flow rate 2.5BV/h；(5) concentration: the eluent obtained is carried out concentration, makes solid quality concentration 3%, obtain Pericarpium Vitis viniferae concentrated solution。
Concrete steps: first by Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution, tapioca, white sugar, left-handed astaxanthin and direct putting type lactobacillus rhamnosus powder mix homogeneously；Then fermentation, ultrasound wave froth breaking, enter mould, baking, dried meat mode division from, wrap up in powder and pack, a kind of recombinant type compound dried meat product protecting eyes；Described fermentation is the insulation 5h when 42 DEG C；Described ultrasound wave froth breaking refers to the supersound process 10min when ultrasonic frequency 40KHz and power 30W/L；Described baking is to dry to less than 35% when temperature 60 C；Described powder of wrapping up in is that the compound dried meat surface separated from mould is wrapped purple sweet potato powder。
Above detailed description of the invention is only the preferred embodiment of this creation, not in order to limit this creation, and any amendment of making within all spirit in this creation and principle, equivalent replacement, improvement etc., should be included within the protection domain of this creation。
Claims (7)
1. the recombinant type compound dried meat protecting eyes, it is characterised in that: each raw material and mass fraction thereof: Radix Dauci Sativae juice 20～30 parts, Fructus actinidiae chinensis juice 10～15 parts, 8～12 parts of Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution 6～8 parts, tapioca 6～8 parts, white sugar 10～15 parts, purple sweet potato powder 7～11 parts, left-handed astaxanthin 0.08～0.12 part and 0.06～0.08 part of direct putting type lactobacillus rhamnosus powder。
2. the recombinant type compound dried meat protecting eyes as claimed in claim 1, it is characterised in that: the preparation method of described Radix Dauci Sativae juice is: (1) pretreatment: choose the Radix Dauci Sativae that body is penetrating, ripe, cleans, removes the peel, cuts into slices, slice thickness about 0.4cm；(2) burn: carrot slice is scalded in the hot water of 90～95 DEG C 3～5min；(3) color fixative: pulled out by the carrot slice after burn, puts into color fixative 20～30min in the distannous citrate solution of mass concentration 0.1%～0.2%；(4) making beating: be placed in high-shearing dispersion emulsifying machine by the carrot slice after color fixative, add the pure water of 4～5 times 55～65 DEG C, pull an oar 3～4 times, each 40～60s when rotating speed 10000～15000r/min；(5) enzymolysis: add after mass concentration 0.10%～0.15% pectase and 0.15%～0.25% cellulase when 45～50 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90～120min, obtain Radix Dauci Sativae juice。
3. the recombinant type compound dried meat protecting eyes as claimed in claim 1; it is characterized in that: the preparation method of described Fructus actinidiae chinensis juice is: (1) pretreatment: choose local flavor normal, without going rotten, free from insect pests fruit; clean, remove the peel, cut into slices, slice thickness about 0.5cm；(2) making beating: be placed in high-shearing dispersion emulsifying machine by kiwifruit piece, add the pure water of 2～3 times 55～65 DEG C, pull an oar 3～4 times, each 40～60s when rotating speed 10000～15000r/min；(3) enzymolysis: add after mass concentration 0.10%～0.15% pectase and 0.15%～0.25% cellulase when 45～50 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 80～100min, obtain Fructus actinidiae chinensis juice。
4. the as claimed in claim 1 recombinant type compound dried meat protecting eyes, it is characterised in that: the preparation method of described Lycium ruthenicum Murr. juice is: (1) pretreatment: choose without pest and disease damage, without the dry Lycium ruthenicum Murr. of high-quality of going mouldy, cleaning；(2) burn: by the Lycium ruthenicum Murr. burn 10～15min in the hot water of 90～95 DEG C after cleaning；(3) color fixative: the Lycium ruthenicum Murr. after burn pulled out, puts into color fixative 6～10min in the citric acid solution of mass concentration 0.1%～0.2%；(4) squeeze the juice: the Lycium ruthenicum Murr. after color fixative is pulled out, add 8～pure water of 10 times making beating is to without obvious granule；(5) enzymolysis: add after mass concentration 0.10%～0.15% pectase and 0.10%～0.15% cellulase when 40～45 DEG C 90 DEG C of enzyme denaturing 5min, eight layers of filtered through gauze after enzymolysis 90～120min, obtain Lycium ruthenicum Murr. juice。
5. the as claimed in claim 1 recombinant type compound dried meat protecting eyes, it is characterised in that: the preparation method of described Pericarpium Vitis viniferae concentrated solution is: (1) pretreatment: Pericarpium Vitis viniferae is cleaned, dry, pulverize after cross 60 mesh sieves；(2) extract: after sieving, grape skin powder is placed in high-shearing dispersion emulsifying machine, adds the pure water of 20～30 times 55～65 DEG C, extract 3～4 times, each 40～60s, filter paper filtering when rotating speed 10000～15000r/min；(3) concentration: the extracting solution obtained is carried out concentration, makes solid quality concentration in 0.15%～0.25% scope；(4) purification: adopting AB-8 type macroporous adsorbent resin to be purified, purification condition is sample solution concentration 1.5～2.5g/L, loading liquid stream 1～1.5BV/h, sample solution pH value 5～6,60%～80% ethanol elution, 60%～80% ethanol consumption 3BV and elution flow rate 2～3BV/h；(5) concentration: the eluent obtained is carried out concentration, makes solid quality concentration in 2%～3% scope, obtain Pericarpium Vitis viniferae concentrated solution。
6. the recombinant type compound dried meat protecting eyes as claimed in claim 1, it is characterised in that: each raw material and best in quality number thereof: Radix Dauci Sativae juice 25 parts, Fructus actinidiae chinensis juice 12.5 parts, 10 parts of Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution 7 parts, tapioca 7 parts, white sugar 12.5 parts, purple sweet potato powder 9 parts, left-handed astaxanthin 0.1 part and 0.07 part of direct putting type lactobacillus rhamnosus powder。
7. the manufacture method of the recombinant type compound dried meat protecting eyes, it is characterised in that: comprise the following specific steps that: first by Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, Lycium ruthenicum Murr. juice, Pericarpium Vitis viniferae concentrated solution, tapioca, white sugar, left-handed astaxanthin and direct putting type lactobacillus rhamnosus powder mix homogeneously；Then fermentation, ultrasound wave froth breaking, enter mould, baking, dried meat mode division from, wrap up in powder and pack, a kind of recombinant type compound dried meat product protecting eyes；Described fermentation is insulation 4～6h when 40～44 DEG C；Described ultrasound wave froth breaking refers to supersound process 10～20min when ultrasonic frequency 40KHz and power 20～30W/L；Described baking is to dry to less than 35% when temperature 60～70 DEG C；Described powder of wrapping up in is that the compound dried meat surface separated from mould is wrapped purple sweet potato powder。
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