CN105768113A - Preparation method of sugar-free avena chinensis-dietary fiber chewing tablets - Google Patents
Preparation method of sugar-free avena chinensis-dietary fiber chewing tablets Download PDFInfo
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- CN105768113A CN105768113A CN201610141665.3A CN201610141665A CN105768113A CN 105768113 A CN105768113 A CN 105768113A CN 201610141665 A CN201610141665 A CN 201610141665A CN 105768113 A CN105768113 A CN 105768113A
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- sugar
- dietary fiber
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- saccharifying
- hulless oate
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- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 239000000835 fiber Substances 0.000 title abstract description 5
- 230000001055 chewing effect Effects 0.000 title abstract 10
- 235000005781 Avena Nutrition 0.000 title abstract 3
- 241000209761 Avena Species 0.000 title 1
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- HJHVQCXHVMGZNC-JCJNLNMISA-M sodium;(2z)-2-[(3r,4s,5s,8s,9s,10s,11r,13r,14s,16s)-16-acetyloxy-3,11-dihydroxy-4,8,10,14-tetramethyl-2,3,4,5,6,7,9,11,12,13,15,16-dodecahydro-1h-cyclopenta[a]phenanthren-17-ylidene]-6-methylhept-5-enoate Chemical compound [Na+].O[C@@H]([C@@H]12)C[C@H]3\C(=C(/CCC=C(C)C)C([O-])=O)[C@@H](OC(C)=O)C[C@]3(C)[C@@]2(C)CC[C@@H]2[C@]1(C)CC[C@@H](O)[C@H]2C HJHVQCXHVMGZNC-JCJNLNMISA-M 0.000 claims description 52
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 46
- 235000013325 dietary fiber Nutrition 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 19
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 230000008021 deposition Effects 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 17
- 239000007910 chewable tablet Substances 0.000 claims description 16
- 230000018044 dehydration Effects 0.000 claims description 16
- 238000006297 dehydration reaction Methods 0.000 claims description 16
- 239000002244 precipitate Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 239000003826 tablet Substances 0.000 claims description 8
- 239000002671 adjuvant Substances 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 150000007524 organic acids Chemical class 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 210000004243 sweat Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 239000011230 binding agent Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000006386 neutralization reaction Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 244000075850 Avena orientalis Species 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000003472 neutralizing effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 244000271735 Avena chinensis Species 0.000 abstract 1
- 235000000688 Avena chinensis Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000011514 vinification Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 8
- 229920002498 Beta-glucan Polymers 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 229940068682 chewable tablet Drugs 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000007705 chemical test Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021436 nutraceutical agent Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002888 oleic acid derivatives Chemical class 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- 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
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of sugar-free avena chinensis-dietary fiber chewing tablets, and belongs to the field of comprehensive utilization of wine-making resources. The preparation method of the sugar-free avena chinensis-dietary fiber chewing tablets comprises the following steps: selecting raw materials; and then, carrying out gelatinizing, liquefaction, saccharifying, fermenting, alcohol-precipitating, neutralizing, centrifuging, accessory-ingredient adding, mixing, granulating, drying, tabletting and packing, so that the final products are prepared. Different from chewing tablets containing starch and carbohydrates, the chewing tablets prepared by the technology integrate the advantages of no sugar, high fiber, high nutrition and healthcare functions; and the chewing tablets have typical refreshing fragrance of the avena chinensis, and are sour-sweet and delicious in flavor as well as good in physical chewing tastes. Moreover, the chewing tablets contain various beneficial healthcare ingredients, so that the chewing tablets have relatively good healthcare effects of slimming, reducing blood lipid, reducing blood sugar, reducing cholesterol, preventing and treating cardiovascular diseases, improving immunity when the chewing tablets are being taken in appropriate amounts.
Description
Technical field
The present invention relates to the manufacture method of a kind of sugar-free Hulless oate dietary fiber chewable tablets, belong to wine brewing comprehensive utilization of resources field.
Background technology
Hulless oate are also known as naked oats, one low sugar, high nutrition, high energy food.Protein content average out to 15.6%, 8 seed amino acid compositions relatively balance, and lysine content is higher than rice and Semen Tritici aestivi flour, and beta glucan content 3.2%～6.8%, fat content is higher, 5.5 times of rice, and wherein 40% is unsaturated oleic acid.Beta glucan, has good effect of weight reducing, suffers from outstanding performance in reducing blood fat, reduce blood glucose, reduce cholesterol and preventing cardiovascular disease, raising immunocompetence etc..Utilize Hulless oate to prepare sugar-free Hulless oate diet fiber product and there is certain market prospect.
China's sugarfree foods is often referred to the food not containing white sugar, glucose, maltose, fructose, high fructose syrup, does not limit the content of starch that can be converted into glucose at human body, but then to define sugarfree foods not starch-containing in Europe.Have been reported and adopt the mixed bacteria of sprout short stalk enzyme and the new mushroom of tea to directly utilize starch and protein in Testa Tritici, be prepared for a kind of dietary fiber.But, the content of starch in Testa Tritici about 10%, its content, far below the starch 65%-70% in Hulless oate, adopts the method for strain fermentation to be difficult to the decomposition of high content of starch, or fermentation period greatly extends, and makes being difficult to control to of quality.
Summary of the invention
In order to overcome the problems referred to above, the invention provides the manufacture method of a kind of sugar-free Hulless oate dietary fiber chewable tablets, containing the nutrient substance in Hulless oate, dietary fiber, protein, beta glucan in the product prepared, retain the nutraceutical agents of Hulless oate and unique composite flavor thereof.
Described method is with Hulless oate for primary raw material, raw material is size-reduced, gelatinizing, after saccharifying, add yeast and carry out liquid fermentation to decompose and converted starch removing sugar, then the sugar-free dietary fiber raw material in Hulless oate is obtained through precipitate with ethanol, neutralization, centrifugal method, mix with adjuvant again, through pelletize, dry, tabletting, the prepared sugar-free Hulless oate dietary fiber chewable tablets of sterilizing.
In one embodiment of the invention, described method includes:
(1) pulverize: with Hulless oate for raw material, cleaned, immersion, adopt waterproof pulverization slurrying, material-water ratio 1:4～1:6；
(2) gelatinizing: the slip crushed, adds Thermostable α-Amylase, and enzyme 30000U/g alive, making consumption is 0.2g/kg-0.33g/kg, in 95～105 DEG C of high temperature gelatinizing 90min；
(3) saccharifying: the slip good by gelatinizing, is cooled to 60 DEG C of constant temperature, adds saccharifying enzyme, and enzyme 150,000 U/g alive, making consumption is 0.67g/kg-2g/kg, saccharifying 30min；
(4) fermentation: the slip good by saccharifying, is cooled to 30 DEG C of constant temperature, adds yeast, and to make consumption be 2.5g/kg-5g/kg fermentation is 5-7%vol to alcoholic strength；
(5) precipitate with ethanol: fermentation liquid adds ethanol, makes alcoholic strength about 20%vol, mix homogeneously, precipitates more than 12h, and supernatant collection is Hulless oate wine, and deposition layer is dietary fibre materials.
(6) neutralize: deposition layer adds calcium carbonate, mixing, neutralizes the organic acid that sweat produces；
(7) centrifugal: centrifugal acquisition Hulless oate dietary fibre materials；
(8) mixing of dietary fiber and adjuvant: dehydration Radix Dauci Sativae powder, dehydration Herba Spinaciae powder are mixed with Hulless oate dietary fibre materials, adds sweeting agent, binding agent；
(9) pelletize is with dry: mixing of materials is complete sieves in waving pelletize in comminutor, dry；
(10) tabletting and sterilizing: granule is tabletting in tablet machine, then at far-infrared baking oven sterilizing, is finished product.
In one embodiment of the invention, the immersion of described step (1) is to soak 2h.
In one embodiment of the invention, the culture propagation time of described step (4) is 96h.
In one embodiment of the invention, the yeast of described step (4), for Angel Yeast powder.
In one embodiment of the invention, the addition of the calcium carbonate of described step (6) is 0.05% relative to deposition layer amount.
In one embodiment of the invention, in described step (8), supplementary product kind and addition are: with dietary fiber weight for 100%, xylitol 5%-8%, carboxymethyl cellulose 0.3%-0.5%, arabic gum 0.4%-0.5%, dehydration Radix Dauci Sativae powder 4%-7%, dehydration Herba Spinaciae powder 3%-5%, citric acid 0.2%-0.3%.
In one embodiment of the invention, described step (9) was 5 mesh sieves, in an oven 60 DEG C dry one hour.
In one embodiment of the invention, described step (10) is in 110 DEG C of sterilizing 10min of far-infrared baking oven.
The preparation method that the present invention also provides for a kind of sugar-free Hulless oate dietary fiber, the method is to utilize above-mentioned steps (1) to step (7).
The sugar-free Hulless oate dietary fiber chewable tablets of the present invention meets strict sugarfree foods requirement, and possesses alimentary health-care function, possesses certain market prospect, relates to the comprehensive utilization of Hulless oate wine brewing resource simultaneously.The sugar-free technique of chewable tablet is fermented by Hulless oate liquid biological, while making starch transfer ethanol wine brewing to, eliminates starch, and the method for precipitate with ethanol remains major part nutraceutical agents in Hulless oate, such as cellulose, protein, beta glucan.The absorption of dietary fiber contributes to human body and reduces cholesterol, prevents cardiovascular disease to have effect well.Ferment in chewable tablet the lactic acid produced, and improves mouthfeel for neutralizing acidity, containing a certain amount of calcium lactate in chewable tablet, also functions to calcium supplementing effect.With the addition of dehydrated vegetables Radix Dauci Sativae, Herba Spinaciae simultaneously, make chewable tablet add more nutritional labeling and comfortable taste degree.
Have the advantage that
1, wine brewing comprehensive utilization of resources, Hulless oate pass through liquid fermentation, and clear liquid is Hulless oate wine, and insoluble precipitate with ethanol nutraceutical agents is dietary fibre materials.
2, by utilizing the specificity of alpha amylase, decomposing alpha starch, cellulose in Hulless oate, hemicellulose, lignin, protein, beta glucan several functions composition is made to be retained and extract.
3, in this chewable tablet product not content glucose, maltose, starchy carbohydrate composition, there is the sugarfree foods of practical significance.
4, by adding calcium carbonate, make lactic acid in fermentation transfer calcium lactate to, reduce the mouthfeel of lactic acid, add citric acid simultaneously, make tart flavour moderate, good compound mouthfeel.
5, by adding xylitol, arabic gum, dehydration Radix Dauci Sativae powder, dehydration Herba Spinaciae powder so that it is nutritional labeling increases, sugariness is good to eat simultaneously, and it is good that physics chews mouthfeel.
Detailed description of the invention
Further illustrate the technical solution of the present invention below in conjunction with specific embodiment, these embodiments are not to be construed as the restriction to technical scheme.
Embodiment 1: prepare sugar-free Hulless oate dietary fiber chewable tablets by the following method
(1) pulverize: with Hulless oate for raw material, cleaned, immersion 2h, adopt waterproof pulverization slurrying, material-water ratio 1:4；
(2) gelatinizing: the slip crushed, adds Thermostable α-Amylase, and enzyme 30000u/g alive, making consumption is 0.2g/kg, in 105 DEG C of high temperature gelatinizing 90min；
(3) saccharifying: the slip good by gelatinizing, is cooled to 60 DEG C of constant temperature, adds saccharifying enzyme, and enzyme 150,000 u/g alive, making consumption is 2g/kg, saccharifying 30min；
(4) fermentation: the slip good by saccharifying, is cooled to 30 DEG C of constant temperature, adds yeast, and making consumption is 2.5g/kg fermentation 96h, ferments complete, and alcoholic strength is about 7%vol；
(5) precipitate with ethanol: fermentation liquid adds ethanol, and making alcoholic strength is 20%vol, mix homogeneously, precipitates more than 12h, and supernatant siphon is collected as Hulless oate wine, and deposition layer is dietary fibre materials；
(6) neutralize: deposition layer adds 0.05% calcium carbonate of deposition layer amount, mixing, neutralizes the part organic acid lactic acid that sweat produces；
(7) centrifugal: to adopt centrifuge to obtain Hulless oate dietary fibre materials；
(8) mixing of dietary fiber and adjuvant: xylitol 5%, carboxymethyl cellulose 0.3%, arabic gum 0.4%, dehydration Radix Dauci Sativae powder 4%, dehydration Herba Spinaciae powder 3%, citric acid 0.2% mix in mixer with Hulless oate dietary fiber；
(9) pelletize is with dry: mixing of materials is complete in waving pelletize in comminutor, crosses 5 mesh sieves.60 DEG C dry one hour in baking oven again；
(10) tabletting and sterilizing: granule is tabletting in tablet machine, then at 110 DEG C of sterilizing 10min of far-infrared baking oven；It is finished product.
Organoleptic detection: product is brown brown, and outward appearance rounding is smooth, color even, neat in edge；Mouthfeel is fine and glossy, and acidity is good to eat, and light sweet, entrance is smooth, free from extraneous odour.Physico-chemical tests: tablet weight 0.6g ± 3%, moisture≤3%, friability≤1%, cellulose >=450mg/ sheet, protein >=20mg/ sheet, beta glucan >=20mg/ sheet, calcium >=60mg/ sheet.Starch 0mg/ sheet, reducing sugar 0mg/ sheet.
Embodiment 2: prepare sugar-free Hulless oate dietary fiber chewable tablets by the following method
(1) pulverize: with Hulless oate for raw material, cleaned, immersion 2h, adopt waterproof pulverization slurrying, material-water ratio 1:5；
(2) gelatinizing: the slip crushed, adds Thermostable α-Amylase, and enzyme 30000u/g alive, making consumption is that 0.33g/kg is in 100 DEG C of high temperature gelatinizing 90min；
(3) saccharifying: the slip good by gelatinizing, is cooled to 60 DEG C of constant temperature, adds saccharifying enzyme, and enzyme 150,000 u/g alive, making consumption is 0.67g/kg, saccharifying 30min；
(4) fermentation: the slip good by saccharifying, is cooled to 30 DEG C of constant temperature, adds yeast, and making consumption is 5g/kg fermentation 96h, ferments complete, and alcoholic strength is about 6%vol；
(5) precipitate with ethanol: fermentation liquid adds ethanol, and making alcoholic strength is 30%vol, mix homogeneously, precipitates more than 12h, and supernatant siphon is collected as Hulless oate wine, and deposition layer is dietary fibre materials；
(6) neutralize: deposition layer adds 0.05% calcium carbonate of deposition layer amount, mixing, neutralizes the part organic acid lactic acid that sweat produces；
(7) centrifugal: to adopt centrifuge to obtain Hulless oate dietary fibre materials；
(8) mixing of dietary fiber and adjuvant: xylitol 7%, carboxymethyl cellulose 0.4%, arabic gum 0.4%, dehydration Radix Dauci Sativae powder 5%, dehydration Herba Spinaciae powder 4%, citric acid 0.2% mix in mixer with Hulless oate dietary fiber；
(9) pelletize is with dry: mixing of materials is complete in waving pelletize in comminutor, crosses 5 mesh sieves；60 DEG C dry one hour in baking oven again.
(10) tabletting and sterilizing: granule is tabletting in tablet machine, then at 110 DEG C of sterilizing 10min of far-infrared baking oven, packaging is finished product.
Organoleptic detection: product is brown brown, and outward appearance rounding is smooth, color even, neat in edge；Mouthfeel is fine and glossy, and acidity is good to eat, and light sweet, entrance is smooth, free from extraneous odour.Physico-chemical tests: tablet weight 0.6g ± 3%, moisture≤3%, friability≤1%, cellulose >=480mg/ sheet, protein >=20mg/ sheet, beta glucan >=23mg/ sheet, calcium >=60mg/ sheet, starch 0mg/ sheet, reducing sugar 0mg/ sheet.
Embodiment 3: prepare sugar-free Hulless oate dietary fiber chewable tablets by the following method
(1) pulverize: with Hulless oate for raw material, cleaned, immersion 2h, adopt waterproof pulverization slurrying, material-water ratio 1:6；
(2) gelatinizing: the slip crushed, adds α-amylase amylase, and enzyme 30000u/g alive, making consumption is 0.25g/kg, in 105 DEG C of high temperature gelatinizing 90min；
(3) saccharifying: the slip good by gelatinizing, is cooled to 60 DEG C of constant temperature, adds saccharifying enzyme, and enzyme 150,000 u/g alive, making consumption is 1.5g/kg, saccharifying 30min；
(4) fermentation: the slip good by saccharifying, is cooled to 30 DEG C of constant temperature, adds yeast, and making consumption is 3g/kg, and ferment 96h, ferments complete, and alcoholic strength is about 5%vol；
(5) precipitate with ethanol: fermentation liquid adds ethanol, makes alcoholic strength more than 40%vol, mix homogeneously, precipitates more than 12h, and supernatant siphon is collected as Hulless oate wine, and deposition layer is dietary fibre materials；
(6) neutralize: deposition layer adds 0.05% calcium carbonate of deposition layer amount, mixing, neutralizes the part organic acid lactic acid that sweat produces；
(7) centrifugal: to adopt centrifuge to obtain Hulless oate dietary fibre materials；
(8) mixing of dietary fiber and adjuvant: xylitol 8%, carboxymethyl cellulose 0.5%, arabic gum 0.5%, dehydration Radix Dauci Sativae powder 7%, dehydration Herba Spinaciae powder 5%, citric acid 0.3% mix in mixer with Hulless oate dietary fiber；
(9) pelletize is with dry: mixing of materials is complete in waving pelletize in comminutor, crosses 5 mesh sieves then 60 DEG C dry one hour in baking oven；
(10) tabletting and sterilizing: granule is tabletting in tablet machine, then at 110 DEG C of sterilizing 10min of far-infrared baking oven, packaging is finished product.
Organoleptic detection: product is brown brown, and outward appearance rounding is smooth, color even, neat in edge；Mouthfeel is fine and glossy, and acidity is good to eat, and light sweet, entrance is smooth, free from extraneous odour.Physico-chemical tests: tablet weight 0.6g ± 3%, moisture≤3%, friability≤1%, cellulose >=500mg/ sheet, protein >=20mg/ sheet, beta glucan >=25mg/ sheet, calcium >=60mg/ sheet, starch 0mg/ sheet, reducing sugar 0mg/ sheet.
Although the present invention is with preferred embodiment openly as above; but it is not limited to the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can doing various changes and modification, therefore protection scope of the present invention should with being as the criterion that claims define.
Claims (8)
1. the preparation method of a sugar-free Hulless oate dietary fiber chewable tablets, it is characterized in that, described method is with Hulless oate for primary raw material, raw material is size-reduced, gelatinizing, after saccharifying, add yeast and carry out liquid fermentation to decompose and converted starch removing sugar, then obtain the sugar-free dietary fiber raw material in Hulless oate through precipitate with ethanol, neutralization, centrifugal method, then mix with adjuvant, through pelletize, dry, tabletting, the prepared sugar-free Hulless oate dietary fiber chewable tablets of sterilizing.
2. method according to claim 1, it is characterised in that described method specifically:
(1) pulverize: with Hulless oate for raw material, cleaned, immersion, adopt waterproof pulverization slurrying, material-water ratio 1:4～1:6；
(2) gelatinizing: the slip crushed, adds Thermostable α-Amylase, and enzyme 30000U/g alive, making consumption is 0.2g/kg-0.33g/kg, in 95～105 DEG C of high temperature gelatinizing 90min；
(3) saccharifying: the slip good by gelatinizing, is cooled to 60 DEG C of constant temperature, adds saccharifying enzyme, and enzyme 150,000 U/g alive, making consumption is 0.67g/kg-2g/kg, saccharifying 30min；
(4) fermentation: the slip good by saccharifying, is cooled to 30 DEG C of constant temperature, adds culture propagation, and to make consumption be 2.5g/kg-5g/kg is 5-7%vol to alcoholic strength；
(5) precipitate with ethanol: fermentation liquid adds ethanol, makes alcoholic strength about 20%vol, mix homogeneously, precipitates more than 12h, and supernatant collection is Hulless oate wine, and deposition layer is dietary fibre materials.
(6) neutralize: deposition layer adds calcium carbonate, mixing, neutralizes the organic acid that sweat produces；
(7) centrifugal: centrifugal acquisition Hulless oate dietary fibre materials；
(8) mixing of dietary fiber and adjuvant: dehydration Radix Dauci Sativae powder, dehydration Herba Spinaciae powder are mixed with Hulless oate dietary fibre materials, adds sweeting agent, binding agent；
(9) pelletize is with dry: mixing of materials is complete sieves in waving pelletize in comminutor, dry；
(10) tabletting and sterilizing: granule is tabletting in tablet machine, then at far-infrared baking oven sterilizing, is sugar-free Hulless oate dietary fiber chewable tablets.
3. method according to claim 2, it is characterised in that the culture propagation time of described step (4) is 96h.
4. method according to claim 2, it is characterised in that the addition of the calcium carbonate of described step (6) is 0.05% relative to deposition layer amount.
5. method according to claim 2, it is characterized in that, in described step (8), supplementary product kind and addition are: with dietary fiber weight for 100%, xylitol 5%-8%, carboxymethyl cellulose 0.3%-0.5%, arabic gum 0.4%-0.5%, dehydration Radix Dauci Sativae powder 4%-7%, dehydration Herba Spinaciae powder 3%-5%, citric acid 0.2%-0.3%.
6. method according to claim 2, it is characterised in that described step (9) was 5 mesh sieves, in an oven 60 DEG C dry one hour.
7. method according to claim 2, it is characterised in that described step (10) is in 110 DEG C of sterilizing 10min of far-infrared baking oven.
8. the method preparing sugar-free Hulless oate dietary fiber, it is characterised in that described method is:
(1) pulverize: with Hulless oate for raw material, cleaned, immersion, adopt waterproof pulverization slurrying, material-water ratio 1:4～1:6；
(2) gelatinizing: the slip crushed, adds Thermostable α-Amylase, and enzyme 30000U/g alive, making consumption is 0.2g/kg-0.33g/kg, in 95～105 DEG C of high temperature gelatinizing 90min；
(3) saccharifying: the slip good by gelatinizing, is cooled to 60 DEG C of constant temperature, adds saccharifying enzyme, and enzyme 150,000 U/g alive, making consumption is 0.67g/kg-2g/kg, saccharifying 30min；
(4) fermentation: the slip good by saccharifying, is cooled to 30 DEG C of constant temperature, adds culture propagation, and to make consumption be 2.5g/kg-5g/kg is 4-6%vol to alcoholic strength；
(5) precipitate with ethanol: fermentation liquid adds ethanol, makes alcoholic strength about 20%vol, mix homogeneously, precipitates more than 12h, and supernatant collection is Hulless oate wine, and deposition layer is dietary fibre materials.
(6) neutralize: deposition layer adds calcium carbonate, mixing, neutralizes the organic acid that sweat produces；
(7) centrifugal: centrifugal acquisition sugar-free Hulless oate dietary fiber.
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