CN105919086A - 一种抗氧化的蓝莓牛蒡咀嚼片及其制备方法 - Google Patents
一种抗氧化的蓝莓牛蒡咀嚼片及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种抗氧化的蓝莓牛蒡咀嚼片,由以下重量份的原料组成:牛蒡根370‑380、蓝莓82‑84、木瓜24‑25、板栗30‑32、藕粉11‑12、百合22‑23、沙棘果15‑16、南瓜20‑21、红芸豆12‑13、火龙果9‑10、西洋参1‑2、水适量。本发明有益效果为:本发明以牛蒡根、蓝莓等为主要原材料,牛蒡根富含膳食纤维、植物蛋白、维生素等营养物质,蓝莓富含花青素成分,二者相结合,具有很好的抗氧化、抗衰老,促进机体免疫能力及细胞活性,降血糖、降血脂,有很好的养生保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种抗氧化的蓝莓牛蒡咀嚼片及其制备方法。
背景技术
牛蒡为菊科牛蒡属两年生草本植物,是一种营养价值极高的保健产品,其营养价值可与人参相比,有“东洋参”的美誉,其含有丰富的膳食纤维、蛋白质、氨基酸、钙、磷、铁等人体所需要的多种营养物质。牛蒡根具有良好的降血脂作用,其水溶性膳食纤维可以促进大肠蠕动,帮助排便,干扰并减少肠道脂肪吸收,降低体内胆固醇,调节糖尿患者的血糖水平,改善食物消化过程,防止过度饮食引起的肥胖症等。如中国发明专利(专利号CN201410029023.5)公开了一种牛蒡咀嚼片及其制备方法,经制粉→混合→造粒→压片→包装制得牛蒡咀嚼片成品,具有一定的创新性,但在生产过程较为简易,牛蒡经高温烘干,不可避免地会流失部分营养物质,使得牛蒡中的保健成分不能被完全利用,降低了利用率。本发明中牛蒡经真空干燥处理,保留了大部分营养成分及风味物质,同时添加了多种天然有益的健康食材,更加丰富了营养,改善了口感,增强了保健作用,拓宽了牛蒡市场应用前景,增加了牛蒡的附加利用价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种抗氧化的蓝莓牛蒡咀嚼片及其制备方法。
本发明是通过以下技术方案实现的:
一种抗氧化的蓝莓牛蒡咀嚼片,由以下重量份的原料组成:牛蒡根370-380、蓝莓82-84、木瓜24-25、板栗30-32、藕粉11-12、百合22-23、沙棘果15-16、南瓜20-21、红芸豆12-13、火龙果9-10、西洋参1-2、水适量。
根据权利要求l所述的抗氧化的蓝莓牛蒡咀嚼片的制备方法,包括如下步骤:
(1)选取新鲜优质的牛蒡根去皮洗净切片,加入牛蒡根质量3-4%的盐进行盐渍2-3小时,加入牛蒡根10-12倍量的中振荡清洗脱盐,间隔10-15分钟换水,期间换水2-3次,以去除牛蒡根中的辛辣气味,沥干水分后投入90-95℃的2-3%浓度的柠檬酸溶液中护色并灭酶,漂烫4-5分钟捞出,木瓜、南瓜、板栗、火龙果取果肉,百合、红芸豆清水浸泡5-6小时捞出,蓝莓、沙棘果洗净,西洋参加适量水煮制20-30分钟后滤去残渣,与其他成分剩余成分混合均匀;
(2)加入适量的水打磨成浆液在45-50℃温度条件下以170-200r/min的速度搅拌50-60分钟,过200-300目筛,经旋转蒸发浓缩,使浆液中可溶性固形物含量为5-10%,在50-60℃条件下进行真空干燥至水分含量为8-10%,取出冷却至室温,经超微粉碎后过100-120目筛制成原料超微粉;
(3)取用原料超微粉45-50倍重量份的辅料,辅料包含麦芽糊精、异麦芽低聚糖、乳糖、甘露醇、木糖醇、β-葡聚糖,各组分比例为25:10:4:2:1:3,倒入辅料3-4倍重量的沸水中调配成溶液;
(4)原料超微粉、辅料溶液、粘合剂按比例混合搅拌均匀制成软材,各组分比例为1:50:4,粘结剂的成分为魔芋胶和40-50%浓度的酒精,粘结剂组分比例为1:4,辅料、粘结剂的加入量以软材捏成团后可轻压分散为标准,过12-14目筛制成大小均匀的颗粒;
(5)湿颗粒均匀铺在盘中,放入电热鼓风干燥箱中先鼓风使酒精挥发,再加热烘干、温度为60-65℃,时长为2-3小时,每隔30分钟翻动一次使受热更加均匀;
(6)取出后冷却至室温,过20-30目筛,添加柠檬酸、苹果酸、阿斯巴甜、食用香精调整口味,加入7-8g/kg硬脂酸镁做润滑剂,混合均匀后投入到旋转压片机中进行压片;
(7)压片成型后用胃溶性包衣材料进行包衣处理,紫外线照射20-30分钟灭菌处理,密封包装即可。
本发明的优点是:牛蒡根含有丰富的膳食纤维、蛋白质、氨基酸、钙、磷、铁等人体所需要的多种营养物质。其中水溶性膳食纤维可以促进大肠蠕动,帮助排便,干扰并减少肠道脂肪吸收,降低体内胆固醇,调节糖尿患者的血糖水平,牛蒡根具有良好的降血脂,抗衰老清除体内氧自由基等作用。本发明将牛蒡根制成方便携带和食用的咀嚼片产品,软硬适中、口感清甜,去除了牛蒡根中的辛辣气味,营养丰富、配比合理,咀嚼过程中益肺生津、健脾养胃,有助于养生保健。本发明以牛蒡根、蓝莓等为主要原材料,牛蒡根富含膳食纤维、植物蛋白、维生素等营养物质,蓝莓富含花青素成分,二者相结合,具有很好的抗氧化、抗衰老,促进机体免疫能力及细胞活性,降血糖、降血脂,有很好的养生保健功效。
具体实施方式
一种抗氧化的蓝莓牛蒡咀嚼片,由以下重量份的原料组成:牛蒡根370、蓝莓82、木瓜24、板栗30、藕粉11、百合22、沙棘果15、南瓜20、红芸豆12、火龙果9、西洋参1、水适量。
根据权利要求l所述的抗氧化的蓝莓牛蒡咀嚼片的制备方法,包括如下步骤:
(1)选取新鲜优质的牛蒡根去皮洗净切片,加入牛蒡根质量3%的盐进行盐渍2小时,加入牛蒡根10倍量的中振荡清洗脱盐,间隔10分钟换水,期间换水2次,以去除牛蒡根中的辛辣气味,沥干水分后投入90℃的2%浓度的柠檬酸溶液中护色并灭酶,漂烫4分钟捞出,木瓜、南瓜、板栗、火龙果取果肉,百合、红芸豆清水浸泡5小时捞出,蓝莓、沙棘果洗净,西洋参加适量水煮制20分钟后滤去残渣,与其他成分剩余成分混合均匀;
(2)加入适量的水打磨成浆液在45℃温度条件下以170r/min的速度搅拌50分钟,过200目筛,经旋转蒸发浓缩,使浆液中可溶性固形物含量为5%,在50℃条件下进行真空干燥至水分含量为8%,取出冷却至室温,经超微粉碎后过100目筛制成原料超微粉;
(3)取用原料超微粉45倍重量份的辅料,辅料包含麦芽糊精、异麦芽低聚糖、乳糖、甘露醇、木糖醇、β葡聚糖,各组分比例为25:10:4:2:1:3,倒入辅料3倍重量的沸水中调配成溶液;
(4)原料超微粉、辅料溶液、粘合剂按比例混合搅拌均匀制成软材,各组分比例为1:50:4,粘结剂的成分为魔芋胶和40%浓度的酒精,粘结剂组分比例为1:4,辅料、粘结剂的加入量以软材捏成团后可轻压分散为标准,过12目筛制成大小均匀的颗粒;
(5)湿颗粒均匀铺在盘中,放入电热鼓风干燥箱中先鼓风使酒精挥发,再加热烘干、温度为60℃,时长为2小时,每隔30分钟翻动一次使受热更加均匀;
(6)取出后冷却至室温,过20目筛,添加柠檬酸、苹果酸、阿斯巴甜、食用香精调整口味,加入7g/kg硬脂酸镁做润滑剂,混合均匀后投入到旋转压片机中进行压片;
(7)压片成型后用胃溶性包衣材料进行包衣处理,紫外线照射20分钟灭菌处理,密封包装即可。
Claims (2)
1.一种抗氧化的蓝莓牛蒡咀嚼片,其特征在于,由以下重量份的原料组成:牛蒡根370-380、蓝莓82-84、木瓜24-25、板栗30-32、藕粉11-12、百合22-23、沙棘果15-16、南瓜20-21、红芸豆12-13、火龙果9-10、西洋参1-2、水适量。
2.根据权利要求1所述的抗氧化的蓝莓牛蒡咀嚼片的制备方法,其特征在于包括如下步骤:
(1)选取新鲜优质的牛蒡根去皮洗净切片,加入牛蒡根质量3-4%的盐进行盐渍2-3小时,加入牛蒡根10-12倍量的中振荡清洗脱盐,间隔10-15分钟换水,期间换水2-3次,以去除牛蒡根中的辛辣气味,沥干水分后投入90-95℃的2-3%浓度的柠檬酸溶液中护色并灭酶,漂烫4-5分钟捞出,木瓜、南瓜、板栗、火龙果取果肉,百合、红芸豆清水浸泡5-6小时捞出,蓝莓、沙棘果洗净,西洋参加适量水煮制20-30分钟后滤去残渣,与其他成分剩余成分混合均匀;
(2)加入适量的水打磨成浆液在45-50℃温度条件下以170-200r/min的速度搅拌50-60分钟,过200-300目筛,经旋转蒸发浓缩,使浆液中可溶性固形物含量为5-10%,在50-60℃条件下进行真空干燥至水分含量为8-10%,取出冷却至室温,经超微粉碎后过100-120目筛制成原料超微粉;
(3)取用原料超微粉45-50倍重量份的辅料,辅料包含麦芽糊精、异麦芽低聚糖、乳糖、甘露醇、木糖醇、β-葡聚糖,各组分比例为25:10:4:2:1:3,倒入辅料3-4倍重量的沸水中调配成溶液;
(4)原料超微粉、辅料溶液、粘合剂按比例混合搅拌均匀制成软材,各组分比例为1:50:4,粘结剂的成分为魔芋胶和40-50%浓度的酒精,粘结剂组分比例为1:4,辅料、粘结剂的加入量以软材捏成团后可轻压分散为标准,过12-14目筛制成大小均匀的颗粒;
(5)湿颗粒均匀铺在盘中,放入电热鼓风干燥箱中先鼓风使酒精挥发,再加热烘干、温度为60-65℃,时长为2-3小时,每隔30分钟翻动一次使受热更加均匀;
(6)取出后冷却至室温,过20-30目筛,添加柠檬酸、苹果酸、阿斯巴甜、食用香精调整口味,加入7-8g/kg硬脂酸镁做润滑剂,混合均匀后投入到旋转压片机中进行压片;
(7)压片成型后用胃溶性包衣材料进行包衣处理,紫外线照射20-30分钟灭菌处理,密封包装即可。
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CN112841384A (zh) * | 2021-02-23 | 2021-05-28 | 江苏省农业科学院 | 消渴降糖的牛蒡蓝莓咀嚼片及其制备方法 |
CN114762511A (zh) * | 2021-01-11 | 2022-07-19 | 陈志宏 | 一种森林浆果与人参混合的口含片 |
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CN112120103A (zh) * | 2020-10-16 | 2020-12-25 | 江苏省农业科学院 | 一种蓝莓叶牛蒡茶的制备方法 |
CN114762511A (zh) * | 2021-01-11 | 2022-07-19 | 陈志宏 | 一种森林浆果与人参混合的口含片 |
CN112841384A (zh) * | 2021-02-23 | 2021-05-28 | 江苏省农业科学院 | 消渴降糖的牛蒡蓝莓咀嚼片及其制备方法 |
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