CN105768078A - 一种石耳咀嚼片的制备方法 - Google Patents
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Abstract
本发明公开了一种石耳咀嚼片的制备方法,其特征在于:所述的石耳咀嚼片采用绿色健康、营养丰富的石耳为主要原料,经过预处理、粉碎打浆、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥等步骤制备而成。本方法将石耳进行盐溶液浸泡,去除石耳表面的细菌,改善石耳的口感,对原料进行复合酶处理,既能够充分保留原料内的营养物质,又提高了原料的利用率,采用绿色健康、营养丰富的石耳为主要原料,不仅提高了咀嚼片的营养物质,也丰富了咀嚼片的种类,使得石耳咀嚼片营养全面、口感佳、携带或食用方便,既可直接食用,也可溶解在饮用水中饮用、保存周期长,具有石耳的养阴润肺、凉血止血、清热解毒、降血糖、延缓衰老等作用。
Description
技术领域
本发明涉及一种咀嚼片的制备方法,尤其是涉及一种石耳咀嚼片的制备方法。
背景技术
地耳,别名石木耳、岩菇等,《医林纂要》记载:“补心,清胃,治肠风痔瘘,行水,解热毒。”根据测定石耳含总氨基酸11.50%、蛋白质13.85%、脂质0.60%,糖66.22%,纤维素1.68%,胡萝卜素0.22mg/kg,维生素A1.76u/g,维生素B10.88mg/kg,维生素B211.4mg/kg及各种无机元素:钾1.98%,钠0.055%,钙0.28%,镁0.23%,铁0.0017%。具有养阴润肺、凉血止血、清热解毒、降血糖、延缓衰老等作用。目前,石耳因其丰富的营养物质被加工成粥、药品、饮料、茶等产品,而以石耳为原料加工成营养均衡、携带方便的咀嚼片,尚未见到相关产品上市。
发明内容
本发明提供一种味道可口、营养全面、食用方便、绿色健康的石耳咀嚼片的制备方法,本方法提高原料的利用率,充分保留原料中的营养物质,操作简单,易于掌握。
本发明解决其技术问题所采取的技术方案是:
一种石耳咀嚼片的制备方法,其特征在于,所述的制备方法采用以下步骤:
①原料预处理:挑选成熟的石耳,清洗后将石耳放入浓度为8-10%的氯化钠溶液中浸泡80-100min,浸泡后用清水除净细沙等杂质,去除杂质后放入90-100℃的温水中进行漂烫50-60s,漂烫后捞出、滤干水分切碎成石耳碎粒;
②破碎打浆:向石耳碎粒中加入其重量1-1.2倍的浓度为12-15%的苹果酸溶液后进行破碎打浆,制得原料浆液;
③酶处理:向原料浆液中按其重量添加0.3-0.5%纤维素酶、0.1-0.2%的果胶酶,温度控制为50-60℃,时间为40-45min;
④均质:将酶处理后的原料浆液均质处理,温度为60-70℃,均质压力为50-55Mpa,重复均质2-4次;
⑤干燥粉碎:将均质后的原料浆液在-25--20℃的环境下冷冻,冷冻时间为4-6h,冷冻后在装载量按4-10kg/m2、工作压力40-50Pa、解析压力20-30Pa、温度30-35℃的条件下干燥,将冷冻干燥后的原料浆液粉碎,采用超微粉碎机粉碎,粒径为200-220μm,制得原料粉;
⑥制软造粒:向原料粉中加入其重量40-50%的浓度为15-18%的饴糖溶液、15-20%的雪莲果汁、10-15%的地耳汁、5-10%的桑葚汁、5-10%的枇杷汁、5-10%的桑叶粉、5-10%的玉竹粉、5-10%的青葙子粉、1-2%的黄原胶粉,搅拌均匀,将润湿后的混合物压制经过30-40目筛,得到混合粉颗粒;
⑦压片、干燥:将软化后的混合粉颗粒状进行压制,压制成厚度为4-6mm,半径为5-8mm的圆形片状物,将圆形片状物置于恒温烘箱中,在65-70℃下烘干,至产品的水分含量为3-5%时取出;
⑧整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成石耳咀嚼片成品。
有益效果:本方法将石耳进行盐溶液浸泡,去除石耳表面的细菌,改善石耳的口感,对原料进行复合酶处理,既能够充分保留原料内的营养物质,又提高了原料的利用率,采用绿色健康、营养丰富的石耳为主要原料,不仅提高了咀嚼片的营养物质,也丰富了咀嚼片的种类,使得石耳咀嚼片营养全面、口感佳、携带或食用方便,既可直接食用,也可溶解在饮用水中饮用、保存周期长,具有石耳的养阴润肺、凉血止血、清热解毒、降血糖、延缓衰老等作用。
具体实施方式
实施例一:
一种石耳咀嚼片的制备方法,其特征在于,所述的制备方法采用以下步骤:
①原料预处理:挑选成熟的石耳,清洗后将石耳放入浓度为10%的氯化钠溶液中浸泡90min,浸泡后用清水除净细沙等杂质,去除杂质后放入98℃的温水中进行漂烫50s,漂烫后捞出、滤干水分切碎成石耳碎粒;
②破碎打浆:向100kg石耳碎粒中加入110kg的浓度为15%的苹果酸溶液后进行破碎打浆,制得原料浆液;
③酶处理:向100kg原料浆液中按添加0.3kg纤维素酶、0.2kg的果胶酶,温度控制为60℃,时间为40min;
④均质:将酶处理后的原料浆液均质处理,温度为65℃,均质压力为52Mpa,重复均质3次;
⑤干燥粉碎:将均质后的原料浆液在-23℃的环境下冷冻,冷冻时间为5h,冷冻后在装载量按8kg/m2、工作压力46Pa、解析压力23Pa、温度32℃的条件下干燥,将冷冻干燥后的原料浆液粉碎,采用超微粉碎机粉碎,粒径为210μm,制得原料粉;
⑥制软造粒:向10kg原料粉中加入5kg的浓度为16%的饴糖溶液、2kg的雪莲果汁、1.5kg的地耳汁、1kg的桑葚汁、1kg的枇杷汁、0.8kg的桑叶粉、0.6kg的玉竹粉、0.5kg的青葙子粉、0.1kg的黄原胶粉,搅拌均匀,将润湿后的混合物压制经过30目筛,得到混合粉颗粒;
⑦压片、干燥:将软化后的混合粉颗粒状进行压制,压制成厚度为5mm,半径为6mm的圆形片状物,将圆形片状物置于恒温烘箱中,在68℃下烘干,至产品的水分含量为4.8%时取出;
⑧整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成石耳咀嚼片成品。
实施例二:
一种石耳咀嚼片的制备方法,其特征在于,所述的制备方法采用以下步骤:
①原料预处理:挑选成熟的石耳、葛仙米,清洗后将100kg的石耳、20kg的葛仙米放入浓度为15%的氯化钠溶液中浸泡120min,浸泡后用清水除净细沙等杂质,去除杂质后在128℃的蒸汽中进行杀青30s,杀青后切碎成石耳碎粒;
②破碎打浆:向100kg石耳碎粒中加入80kg的浓度为11%的柠檬酸溶液、20kg的黑莓汁、10kg的百合汁、10kg牛蒡汁后进行破碎打浆,制得原料浆液;
③酶处理:向100kg原料浆液中按添加0.6kg纤维素酶、0.5kg的果胶酶、0.4kg的蛋白酶,温度控制为50℃,时间为60min;
④均质:将酶处理后的原料浆液均质处理,温度为76℃,采用二级均质,一级均质压力为45Mpa,二级均质压力15Mpa;
⑤干燥粉碎:将均质好的原料浆液进行喷雾干燥,控制进口温度125℃,出口温度52℃,得到原料粉;
⑥制软造粒:向10kg原料粉中加入6kg的浓度为22%的果葡糖浆溶液、3kg的雪莲果汁、2.5kg的金银花粉、2.5kg的无花果汁、1.5kg的济银花粉、0.7kg的枇杷叶粉、0.6kg的黄精粉、0.6kg的青葙子粉、0.5kg的竹荪粉、0.2kg的牛樟芝粉、0.2kg的黄原胶粉、0.1kg的魔芋胶粉,搅拌均匀,将润湿后的混合物压制经过60目筛,得到混合粉颗粒;
⑦压片、干燥:将软化后的混合粉颗粒状进行压制,压制成厚度为3mm,半径为4mm的圆形片状物,将圆形片状物置于恒温烘箱中,采用两次烘烤,第一次烘烤的温度在110℃,烘烤时间15min,回软30min后继续烘烤,第二次烘烤的温度在75℃,烘烤至含水量为6.5%时,停止干燥;
⑧整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成石耳咀嚼片成品。
实施例三:
一种石耳咀嚼片的制备方法,其特征在于,所述的制备方法采用以下步骤:
①原料预处理:挑选成熟的石耳、地耳、羊肚菌、苁蓉,清洗后将100kg的石耳、20kg的地耳、10kg羊肚菌、10kg苁蓉放入浓度为16%的氯化钠溶液中浸泡150min,浸泡后用清水除净细沙等杂质,去除杂质后在135℃的蒸汽中进行杀青20s,杀青后切碎成石耳碎粒;
②破碎打浆:向100kg石耳碎粒中加入50kg的浓度为7%的维生素C溶液、25kg的蓝莓汁、10kg的山药汁、10kg黄精汁、10kg莲藕汁、10kg荸荠汁后进行破碎打浆,制得原料浆液;
③酶处理:向100kg原料浆液中按添加0.9kg纤维素酶、0.8kg的果胶酶、0.5kg的蛋白酶、0.5kg的淀粉酶,温度控制为48℃,时间为80min;
④均质:将酶处理后的原料浆液均质处理,温度为78℃,均质压力为60Mpa,重复均质5次;
⑤干燥粉碎:将均质后的原料浆液在-32℃的环境下冷冻,冷冻时间为8h,冷冻后在装载量按15kg/m2、工作压力60Pa、解析压力35Pa、温度39℃的条件下干燥,将冷冻干燥后的原料浆液粉碎,采用超微粉碎机粉碎,粒径为250μm,制得原料粉;
⑥混合:取原料粉10kg、牡丹花粉4kg、荠菜粉3kg、牵牛花粉3kg、金刺参2kg、明党参粉2kg、沙参粉1kg、黑枸杞粉1kg、菊芋粉1kg、桑叶粉1kg、卡拉胶0.2kg、海藻酸钠0.2kg、明胶0.1kg混合,并搅拌均匀,制得混合粉;
⑦制软造粒:向混合粉中喷洒体积分数比为32%的蜂蜜溶液,并搅拌至均匀,每10kg混合物中加入蜂蜜溶液4升、燕麦粉2kg、荞麦粉1kg,将润湿后的混合物压制经过20目筛,得到颗粒状产品;
⑧压片、干燥:将软化后的混合粉颗粒状进行压制,压制成厚度为7mm,半径为9mm的圆形片状物,将圆形片状物置于恒温烘箱中,在63℃下烘干,至产品的水分含量为7.8%时取出;
⑨整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成石耳咀嚼片成品。
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)
1.一种石耳咀嚼片的制备方法,其特征在于,所述的制备方法采用以下步骤:
①原料预处理:挑选成熟的石耳,清洗后将石耳放入浓度为8-10%的氯化钠溶液中浸泡80-100min,浸泡后用清水除净细沙等杂质,去除杂质后放入90-100℃的温水中进行漂烫50-60s,漂烫后捞出、滤干水分切碎成石耳碎粒;
②破碎打浆:向石耳碎粒中加入其重量1-1.2倍的浓度为12-15%的苹果酸溶液后进行破碎打浆,制得原料浆液;
③酶处理:向原料浆液中按其重量添加0.3-0.5%纤维素酶、0.1-0.2%的果胶酶,温度控制为50-60℃,时间为40-45min;
④均质:将酶处理后的原料浆液均质处理,温度为60-70℃,均质压力为50-55Mpa,重复均质2-4次;
⑤干燥粉碎:将均质后的原料浆液在-25--20℃的环境下冷冻,冷冻时间为4-6h,冷冻后在装载量按4-10kg/m2、工作压力40-50Pa、解析压力20-30Pa、温度30-35℃的条件下干燥,将冷冻干燥后的原料浆液粉碎,采用超微粉碎机粉碎,粒径为200-220μm,制得原料粉;
⑥制软造粒:向原料粉中加入其重量40-50%的浓度为15-18%的饴糖溶液、15-20%的雪莲果汁、10-15%的地耳汁、5-10%的桑葚汁、5-10%的枇杷汁、5-10%的桑叶粉、5-10%的玉竹粉、5-10%的青葙子粉、1-2%的黄原胶粉,搅拌均匀,将润湿后的混合物压制经过30-40目筛,得到混合粉颗粒;
⑦压片、干燥:将软化后的混合粉颗粒状进行压制,压制成厚度为4-6mm,半径为5-8mm的圆形片状物,将圆形片状物置于恒温烘箱中,在65-70℃下烘干,至产品的水分含量为3-5%时取出;
⑧整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成石耳咀嚼片成品。
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