CN105995724A - 蔓越莓粉的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种蔓越莓粉的制备方法，包括以下步骤：(1)将蔓越莓烘干，粉碎，将粉碎后的蔓越莓在‑20～‑40℃下冷冻干燥12‑28小时；(2)将冷冻干燥后的蔓越莓与保鲜剂按质量比为100：(0.01‑0.1)混合，得到混合粉；(3)将混合粉进行超微粉碎，即得。本发明蔓越莓粉的制备方法，工艺简单，制备的蔓越莓粉能够抗氧化，延缓衰老，具有良好的保健功能。
Description
技术领域
本发明涉及食品超微粉碎加工技术领域，具体涉及一种蔓越莓粉的制备方法。
背景技术
蔓越莓，学名：Oxycoccos，又称蔓越橘、小红莓，是杜鹃花科越橘属红莓苔子亚属(学名：Oxycoccos，又名毛蒿豆亚属)的俗称，此亚属的物种均为常绿灌木，主要生长在北半球的凉爽地带酸性泥炭土壤中。蔓越莓具有低热量，高纤维，多维生素和多矿物质的特点。高膳食纤维含量可促进肠道排毒、防止便秘、预防结肠癌、治疗糖尿病等；VC可预防坏血病、促进生长发育、增强体力、减轻疲劳等；高钾少钠食品对高血压患者有益处，VA可维持正常的视觉功能，增强免疫力等。蔓越莓含有丰富的原青花素，具有抗氧化、延缓衰老、防治消化系统疾病、防治泌尿道感染、抗癌、保护口腔和牙齿等多种特殊功能。在国内蔓越莓保健食品虽然已经上市，但也只有少量蔓越莓果酱、蛋糕、酸奶、果汁饮料等产品在销售。随着蔓越莓诸多保健功能的发现、研究及其栽培技术的开发，蔓越莓将会被更多的消费者知晓，蔓越莓产品也必将有广阔的市场开发前景。
本发明提供了一种蔓越莓粉的制备方法，工艺简单。
发明内容
针对现有技术中存在的上述不足，本发明所要解决的技术问题是提供一种蔓越莓粉的制备方法。
本发明目的是通过如下技术方案实现的：
一种蔓越莓粉的制备方法，包括以下步骤：
(1)将蔓越莓烘干，粉碎，将粉碎后的蔓越莓在-20～-40℃下冷冻干燥12-28小时；
(2)将冷冻干燥后的蔓越莓与保鲜剂按质量比为100：(0.01-0.1)混合，得到混合粉；
(3)将混合粉进行超微粉碎，即得。
优选地，所述的保鲜剂为花青素、异牡荆素、大豆异黄酮中一种或多种的混合物。
更优选地，所述的保鲜剂由下述重量份的原料组成：花青素22-38份、异牡荆素22-38份、大豆异黄酮22-38份。
具体的，在本发明中：
异牡荆素，CAS号：29702-25-8。
花青素，CAS号：528-58-5。
大豆异黄酮，CAS号：574-12-9。
本发明蔓越莓粉的制备方法，工艺简单，制备的蔓越莓粉可以抗氧化，延缓衰老，具有良好的保健功能。
具体实施方式
蔓越莓，采用从美国北部进口的蔓越莓。
实施例1
蔓越莓粉的制备方法，包括以下步骤：
(1)将蔓越莓置于50℃的烘箱中干燥6小时；将干燥后的蔓越莓去核、粉碎至60目，将粉碎后的蔓越莓在-30℃下冷冻干燥12小时；
(2)将冷冻干燥后的蔓越莓与保鲜剂按质量比为100：0.06搅拌混合均匀，得到混合粉；
(3)将混合粉使用超微粉碎机(采用山东三清不锈钢设备有限公司提供的SQW-6A超微粉碎机)进行超微粉碎至2微米。得到实施例1的蔓越莓粉。
所述的保鲜剂由下述重量份的原料搅拌混合均匀得到：花青素30份、异牡荆素30份、大豆异黄酮30份。
实施例2
与实施例1基本相同，区别仅仅在于：所述的保鲜剂由下述重量份的原料搅拌混合均匀得到：异牡荆素45份、大豆异黄酮45份。得到实施例2的蔓越莓粉。
实施例3
与实施例1基本相同，区别仅仅在于：所述的保鲜剂由下述重量份的原料搅拌混合均匀得到：花青素45份、大豆异黄酮45份。得到实施例3的蔓越莓粉。
实施例4
与实施例1基本相同，区别仅仅在于：所述的保鲜剂由下述重量份的原料搅拌混合均匀得到：花青素45份、异牡荆素45份。得到实施例4的蔓越莓粉。
测试例1
对实施例1-4制备的蔓越莓粉，置于25℃，相对湿度85％环境下保藏半年，采用《GB/T 4789.2-2010食品卫生微生物学检验菌落总数测定》进行菌落总数测试。具体测试结果见表1。
表1：菌落总数测试表
| 菌落总数，cfu/g | |
| 实施例1 | 1.9×103 |
| 实施例2 | 4.6×103 |
| 实施例3 | 5.1×103 |
| 实施例4 | 5.0×103 |
在添加保鲜剂后，菌落总数明显下降，产品保质期得以大幅延长。比较实施例1与实施例2-4，实施例1(花青素、异牡荆素、大豆异黄酮复配)保鲜效果明显优于实施例2-4(花青素、异牡荆素、大豆异黄酮中任意二者复配)。
测试例2
对实施例1-4制得的蔓越莓粉进行稳定性测试。
本发明中包含的原花青素是蔓越莓的指标性成分。将实施例1-4制得的蔓越莓粉分别用铝塑复合膜袋密封包装，将它们置于38℃温度下放置3个月，测定各试样中3月时的原花青素相对于该试样0月时的残余含量。测试方法：将用75％乙醇提取，料液比1：10g/mL，温度70℃，时间30min。过滤，取滤液，旋转蒸发浓缩，冷冻，干烘，得原花青素粗品。本实验以儿茶素为标准品，建立线性回归方程，并采用香草醛-浓盐酸法测定样品在495nm吸光度，根据标准曲线换算原花青素的含量。
具体结果见表2。
表2：稳定性测试结果表
| 原花青素残余含量，％ | |
| 实施例1 | 99.1 |
| 实施例2 | 95.2 |
| 实施例3 | 94.6 |
| 实施例4 | 95.4 |
比较实施例1与实施例2-4，实施例1(花青素、异牡荆素、大豆异黄酮复配)稳定性明显优于实施例2-4(花青素、异牡荆素、大豆异黄酮中任意二者复配)。
Claims (1)
1.一种蔓越莓粉的制备方法，其特征在于，包括以下步骤：
(1)将蔓越莓烘干，粉碎，将粉碎后的蔓越莓在-20～-40℃下冷冻干燥12-28小时；
(2)将冷冻干燥后的蔓越莓与保鲜剂按质量比为100：(0.01-0.1)混合，得到混合粉；
(3)将混合粉进行超微粉碎，即得。
步骤(2)中所述的保鲜剂由下述重量份的原料组成：花青素22-38份、异牡荆素22-38份、大豆异黄酮22-38份。
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