CN105707868A - 一种刺嫩柳蒿双芽营养粉的加工方法 - Google Patents
一种刺嫩柳蒿双芽营养粉的加工方法 Download PDFInfo
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Abstract
本发明公开了一种刺嫩柳蒿双芽营养粉的加工方法,所述的刺嫩柳蒿双芽营养粉以刺嫩芽、柳蒿芽为主要原料,由原料预处理、复合酶处理、调配、均质、脱气、灭菌、真空浓缩、干燥、粉碎、过滤、包装等步骤加工而成,采用本方法加工的刺嫩柳蒿双芽营养粉,通过蒸汽杀青能够去除原料中的腥涩味,改善成品营养粉的口感于品质,通过复合酶处理,能够充分析出刺嫩芽、柳蒿芽中的营养物质,提高了刺嫩芽、柳蒿芽的利用率及营养价值,将成品刺嫩柳蒿双芽营养粉设置为颗粒状粉,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,具有强壮筋骨、祛风除湿、补气安神、下气通络、健脾去火等功效。
Description
技术领域
本发明涉及一种营养粉的加工方法,尤其是涉及一种刺嫩柳蒿双芽营养粉的加工方法。
背景技术
刺嫩芽,又叫刺老芽、刺龙芽,为多年生落叶小乔木,根据测定,每100克的新鲜的刺嫩芽中,含有蛋白质0.56克,脂肪0.34克,糖类1.44克,有机酸0.68克,此外还含有维生素B1、维生素B2、维生素C、粗纤维、胡萝卜素以及磷、钙、锌、镁、铁、钾等矿物质,其中氨基酸的含量较高,而且品种丰富。除此之外,刺嫩芽还有一定的药用价值,具有强壮筋骨、祛风除湿和补气安神等功效。用于治疗神经衰弱、风湿性关节炎、糖尿病、阳痿和肝炎等疾病。
柳蒿芽,别称柳蒿菜、水蒿等,为菊科蒿属多年生草本植物,根据测定每100克柳蒿芽鲜品中含蛋白质3.7克、脂肪0.7克、碳水化合物9克、粗纤维2.1克、胡萝卜素4.4毫克、维生素B20.3毫克、烟酸1.3毫克、维生素C23毫克。每100克柳蒿芽干品中含钾1960毫克、钙950毫克、镁260毫克、磷415毫克、钠38毫克、铁13.9毫克、锰11.9毫克、锌2.6毫克、铜1.7毫克。具有破血行淤、下气通络、健脾去火、解毒消炎之疗效。
目前,刺嫩芽、柳蒿芽除了被作为蔬菜食用外,还被加工成糕点、面条、沙拉、甜点等产品,如申请号为201310107300.5的专利公开了一种刺嫩芽补肾饼干及其制备方法,该刺嫩芽补肾饼干在加工过程中只是将刺嫩芽加水磨浆,而在磨浆的过程中不能充分析出刺嫩芽中的营养物质,导致刺嫩芽的利用效率不高。
发明内容
本发明针对现有刺嫩芽、柳蒿芽在加工过程中存在的营养物质不能充分析出、原料利用效率不高的问题,提供一种具有营养健康、味道可口等优点的刺嫩柳蒿双芽营养粉的加工方法,丰富了刺嫩芽、柳蒿芽的产品种类,提高了刺嫩芽、柳蒿芽的利用效率。
本发明解决其技术问题所采取的技术方案是:
一种刺嫩柳蒿双芽营养粉的加工方法,其特征在于,所述的加工方法采用包括以下步骤:
a.刺嫩芽处理:选取无病虫害的刺嫩芽、糙米芽、新塔花,用清水清洗后进行蒸汽杀青,杀青温度为122℃,杀青时间为35s,杀青后立即摊凉散热,向杀青后的10kg刺嫩芽、4kg糙米芽、1kg新塔花混合物中加入8kg浓度为68%的苹果酸溶液,混合均匀后打浆,制得刺嫩芽浆液;
b.柳蒿芽预处理:挑选成熟、无病虫害的柳蒿芽、红薯叶、椿树花,清洗后切成柳蒿芽碎粒,将10kg柳蒿芽碎粒、3kg红薯叶碎粒、1kg椿树花碎粒混合均匀制得混合碎粒,将混合碎粒放入饱和石灰水中,浸泡50min后进行护色处理,将护色处理后的混合碎粒取出、清洗,向清洗后的混合碎粒中加入8kg刺嫩芽浆液、3kg沙棘汁、1kg羊奶果汁、1kg地草果汁、1kg嘉宝果汁,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0.05kg的果胶酶、0.02kg的纤维素酶、0.02kg的风味蛋白酶,混合均匀,温度控制为47℃,时间为5h;
d.调配:向酶处理后的原料浆液中加入4kg的果糖、3kg的番荔枝汁、1kg的龙珠果汁、1kg的罗望子汁、1kg的马齿苋汁、1kg的泥胡菜汁、1kg的大叶藤汁、1kg的羊栖菜汁、1kg的薏仁汁、0.8kg的柠檬酸、0.07kg的明胶、0.01kg的结冷胶、0.01kg的硬脂酸镁混合均匀,制得混合液;
e.均质:将调配好的混合液在66℃、40Mpa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118千帕进行脱气10min,脱气结束后在125℃条件下进行高温瞬时灭菌,时间30s;
g.真空浓缩:将灭菌后的混合浆液在0.18MPa,温度53℃条件下进行真空浓缩,制得水分含量为48%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为25h,将混合浓缩物加热至83℃并保持32min,然后快速冷却至79℃,保持28min后,快速冷却至64℃,保持20min后,再将物料自然冷却至52℃、抽真空至90Pa干燥,得到刺嫩芽柳蒿芽干品;
i.粉碎、过滤:将刺嫩芽柳蒿芽干品在相对湿度为44%、温度为28℃的封闭车间内,用破碎机将冻干半成品打成均匀的颗粒物,并将颗粒物经过180目的筛网过滤,制得刺嫩柳蒿双芽营养粉;
j.包装:将刺嫩柳蒿双芽营养粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
有益效果:采用本方法加工的刺嫩柳蒿双芽营养粉,通过蒸汽杀青能够去除原料中的腥涩味,改善成品营养粉的口感于品质,通过复合酶处理,能够充分析出刺嫩芽、柳蒿芽中的营养物质,提高了刺嫩芽、柳蒿芽的利用率及营养价值,将成品刺嫩柳蒿双芽营养粉设置为颗粒状粉,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,具有强壮筋骨、祛风除湿、补气安神、下气通络、健脾去火等功效。
具体实施方式
实施例一:
一种刺嫩柳蒿双芽营养粉的加工方法,其特征在于,所述的加工方法采用包括以下步骤:
a.刺嫩芽处理:选取无病虫害的刺嫩芽、糙米芽、新塔花,用清水清洗后进行蒸汽杀青,杀青温度为122℃,杀青时间为35s,杀青后立即摊凉散热,向杀青后的10kg刺嫩芽、4kg糙米芽、1kg新塔花混合物中加入8kg浓度为68%的苹果酸溶液,混合均匀后打浆,制得刺嫩芽浆液;
b.柳蒿芽预处理:挑选成熟、无病虫害的柳蒿芽、红薯叶、椿树花,清洗后切成柳蒿芽碎粒,将10kg柳蒿芽碎粒、3kg红薯叶碎粒、1kg椿树花碎粒混合均匀制得混合碎粒,将混合碎粒放入饱和石灰水中,浸泡50min后进行护色处理,将护色处理后的混合碎粒取出、清洗,向清洗后的混合碎粒中加入8kg刺嫩芽浆液、3kg沙棘汁、1kg羊奶果汁、1kg地草果汁、1kg嘉宝果汁,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0.05kg的果胶酶、0.02kg的纤维素酶、0.02kg的风味蛋白酶,混合均匀,温度控制为47℃,时间为5h;
d.调配:向酶处理后的原料浆液中加入4kg的果糖、3kg的番荔枝汁、1kg的龙珠果汁、1kg的罗望子汁、1kg的马齿苋汁、1kg的泥胡菜汁、1kg的大叶藤汁、1kg的羊栖菜汁、1kg的薏仁汁、0.8kg的柠檬酸、0.07kg的明胶、0.01kg的结冷胶、0.01kg的硬脂酸镁混合均匀,制得混合液;
e.均质:将调配好的混合液在66℃、40Mpa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118千帕进行脱气10min,脱气结束后在125℃条件下进行高温瞬时灭菌,时间30s;
g.真空浓缩:将灭菌后的混合浆液在0.18MPa,温度53℃条件下进行真空浓缩,制得水分含量为48%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为25h,将混合浓缩物加热至83℃并保持32min,然后快速冷却至79℃,保持28min后,快速冷却至64℃,保持20min后,再将物料自然冷却至52℃、抽真空至90Pa干燥,得到刺嫩芽柳蒿芽干品;
i.粉碎、过滤:将刺嫩芽柳蒿芽干品在相对湿度为44%、温度为28℃的封闭车间内,用破碎机将冻干半成品打成均匀的颗粒物,并将颗粒物经过180目的筛网过滤,制得刺嫩柳蒿双芽营养粉;
j.包装:将刺嫩柳蒿双芽营养粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
实施例二:
一种刺嫩柳蒿双芽营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
a.刺嫩芽处理:挑选成熟、无病虫害的刺嫩芽、柳蒿芽、香椿芽、侧柏叶、五味子花,取10kg刺嫩芽、7kg柳蒿芽、2kg香椿芽、2kg侧柏叶、1kg五味子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129℃,杀青时间20s,将杀青后的混合果粒后放入质量分数为0.8%的抗坏血酸钠溶液中,浸泡40min后进行打浆,制成原料浆液;
b.酶处理:向原料浆液中加入0.5kg的果胶酶、0.2kg的纤维素酶、0.02kg的糖化酶,混合均匀,温度控制为50℃,时间为3h;
c.调配:向酶处理后的原料浆液中加入5kg果葡糖浆、2kg济银花汁、2kg佛肚花汁、1kg醋栗汁、1kg刺泡汁、1kg黑布林汁、1kg红李汁、1kg盐肤木叶汁、1kg辣木叶汁、0.6kg的苹果酸、0.38kg的黄原胶、0.05kg槐豆胶、0.01kg山梨酸钾混合均匀,制得混合液;
d.均质:将调配好的混合液在79℃、46Mpa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123千帕进行脱气10min,脱气结束后在131℃条件下进行高温瞬时灭菌,时间15s;
f.真空浓缩:将灭菌后的混合浆液在0.17MPa,温度64℃条件下进行真空浓缩,制得水分含量为48%的混合浓缩物;
g.喷雾干燥:将混合浓缩物进行喷雾干燥,控制进口温度135℃,出口温度52℃,得到刺嫩芽柳蒿芽干品;
h.粉碎、过滤:将刺嫩芽柳蒿芽干品在相对湿度为28%、温度为34℃的封闭车间内,用破碎机将冻干半成品打成均匀的颗粒物,并将颗粒物经过180目的筛网过滤,制得刺嫩柳蒿双芽营养粉;
i.包装:将刺嫩柳蒿双芽营养粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
实施例三:
一种刺嫩柳蒿双芽营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
a.刺嫩芽处理:选取无病虫害的刺嫩芽、灯芯草、风轮菜、黄鹌菜,用清水清洗后进行蒸汽杀青,杀青温度为121℃,杀青时间为40s,杀青后立即摊凉散热,向杀青后的10kg刺嫩芽、2kg灯芯草、1kg风轮菜、1kg黄鹌菜混合物中加入5kg浓度为7%的富硒水溶液,混合均匀后打浆,制得刺嫩芽浆液;
b.柳蒿芽预处理:挑选成熟、无病虫害的柳蒿芽、姬松茸、鸡腿菇、金钱参,清洗后切成柳蒿芽片、姬松茸片、鸡腿菇片、金钱参片,取10kg柳蒿芽片、3Kg姬松茸片、2kg鸡腿菇片、2kg金钱参片混合均匀制得混合料,将混合料放入质量分数为0.26%的枸橼酸、0.18%的碳酸钙混合溶液中,浸泡30min后进行护色处理,将护色处理后的混合料取出、清洗,向清洗后的混合料中加入10kg刺嫩芽浆液、3kg山楂汁、1kg黑枸杞汁,混合均匀后进行打浆,制成原料浆液;
c.酶处理:向原料浆液中加入0.2kg的果胶酶、0.13kg的纤维素酶、0.08kg半纤维素酶,混合均匀,温度控制为47℃,时间为3.5h;
d.调配:向酶处理后的原料浆液中加入4.7kg的果葡糖浆、3kg牡丹花汁、2kg的明党参汁、2kg的芍药花汁、2kg的节瓜汁、1kg的沙梨汁、1kg的山莴苣汁、1kg的黄精汁、1kg的补血菜汁、0.9kg的柠檬酸、0.08kg的魔芋胶/0.03kg的羧甲基纤维素钠、0.01kg的瓜尔胶混合均匀,制得混合液;
e.均质:将调配好的混合液均质处理,温度为68℃,采用二级均质,一级均质压力为35Mpa,二级均质压力9Mpa;
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106千帕进行脱气20min,脱气结束后在127℃条件下进行高温瞬时灭菌,时间22s;
g.真空浓缩:将灭菌后的混合浆液在0.14MPa,温度57℃条件下进行真空浓缩,制得水分含量为41%的混合浓缩物;
h.干燥:将均质后的混合液在-20℃条件下,冷冻12h,然后在装载量按25kg/m2、工作压力43Pa、解析压力20Pa、温度40℃的条件下干燥,得到刺嫩芽柳蒿芽干品;
i.粉碎、过滤:将刺嫩芽柳蒿芽干品在相对湿度为38%、温度为35℃的封闭车间内,用破碎机将冻干半成品打成均匀的颗粒物,并将颗粒物经过160目的筛网过滤,制得刺嫩柳蒿双芽营养粉;
j.包装:将刺嫩柳蒿双芽营养粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
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)
1.一种刺嫩柳蒿双芽营养粉的加工方法,其特征在于,所述的加工方法采用包括以下步骤:
a.刺嫩芽处理:选取无病虫害的刺嫩芽、糙米芽、新塔花,用清水清洗后进行蒸汽杀青,杀青温度为122℃,杀青时间为35s,杀青后立即摊凉散热,向杀青后的10kg刺嫩芽、4kg糙米芽、1kg新塔花混合物中加入8kg浓度为68%的苹果酸溶液,混合均匀后打浆,制得刺嫩芽浆液;
b.柳蒿芽预处理:挑选成熟、无病虫害的柳蒿芽、红薯叶、椿树花,清洗后切成柳蒿芽碎粒,将10kg柳蒿芽碎粒、3kg红薯叶碎粒、1kg椿树花碎粒混合均匀制得混合碎粒,将混合碎粒放入饱和石灰水中,浸泡50min后进行护色处理,将护色处理后的混合碎粒取出、清洗,向清洗后的混合碎粒中加入8kg刺嫩芽浆液、3kg沙棘汁、1kg羊奶果汁、1kg地草果汁、1kg嘉宝果汁,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0.05kg的果胶酶、0.02kg的纤维素酶、0.02kg的风味蛋白酶,混合均匀,温度控制为47℃,时间为5h;
d.调配:向酶处理后的原料浆液中加入4kg的果糖、3kg的番荔枝汁、1kg的龙珠果汁、1kg的罗望子汁、1kg的马齿苋汁、1kg的泥胡菜汁、1kg的大叶藤汁、1kg的羊栖菜汁、1kg的薏仁汁、0.8kg的柠檬酸、0.07kg的明胶、0.01kg的结冷胶、0.01kg的硬脂酸镁混合均匀,制得混合液;
e.均质:将调配好的混合液在66℃、40Mpa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118千帕进行脱气10min,脱气结束后在125℃条件下进行高温瞬时灭菌,时间30s;
g.真空浓缩:将灭菌后的混合浆液在0.18MPa,温度53℃条件下进行真空浓缩,制得水分含量为48%的混合浓缩物;
h.真空干燥:设定干燥曲线,干燥时间为25h,将混合浓缩物加热至83℃并保持32min,然后快速冷却至79℃,保持28min后,快速冷却至64℃,保持20min后,再将物料自然冷却至52℃、抽真空至90Pa干燥,得到刺嫩芽柳蒿芽干品;
i.粉碎、过滤:将刺嫩芽柳蒿芽干品在相对湿度为44%、温度为28℃的封闭车间内,用破碎机将冻干半成品打成均匀的颗粒物,并将颗粒物经过180目的筛网过滤,制得刺嫩柳蒿双芽营养粉;
j.包装:将刺嫩柳蒿双芽营养粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
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