CN106036347A - 火棘木槿泡腾片的加工方法 - Google Patents
火棘木槿泡腾片的加工方法 Download PDFInfo
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- CN106036347A CN106036347A CN201610401694.9A CN201610401694A CN106036347A CN 106036347 A CN106036347 A CN 106036347A CN 201610401694 A CN201610401694 A CN 201610401694A CN 106036347 A CN106036347 A CN 106036347A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- 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
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种火棘木槿泡腾片的加工方法，所述的火棘木槿泡腾片以火棘、木槿花为原料，经原料准备、灭酶干燥、粉碎、制粒、干燥、压制、整理包装等步骤加工而成。本方法中将火棘在木槿花提取液中浸泡后打浆，避免火棘及木槿花营养物质的流失，提高原料的利用效率，在制粒中将木槿花提取液剩余的残渣继续加工利用，进一步提高了原料的利用效率，丰富了成品泡腾片的营养成分，火棘木槿泡腾片成品水分含量低、保存周期长、携带方便，具有清热利湿、排毒养颜、改善体内循环、促进新陈代谢等保健作用。
Description
技术领域
本发明涉及一种泡腾片的加工方法，尤其是涉及一种火棘木槿泡腾片的加工方法。
背景技术
火棘又名救命粮、火把果，蔷薇科火棘属常绿灌木或小乔木。火棘树形优美，夏有繁花，秋有红果，果实存留枝头甚久。火棘果实含有丰富的有机酸、蛋白质、氨基酸、维生素和多种矿质元素，果实含有丰富的水分、蛋白质、脂肪、糖类、维生素A、B、C、D及矿物质钙、磷、铁和膳食纤维。对糖尿病，高血脂症，动脉硬化，便秘。解肝毒具有明显疗效，它能清除体内垃圾，改善体内循环，促进新陈代谢等作用。
木槿花，又叫里梅花、白槿花，木槿花可以入药，亦可食用，《滇南本草》记载：“性微寒，味微苦、平。” 木槿花的营养价值极高，每100克食用部分含有蛋白质1.68克、脂肪0.19克、总酸0.38克、粗纤维1.4克、干物质10.3克、还原糖2.10克、维生素C24.6毫克、氨基酸总量1.19克、铁0.8毫克、钙60.6毫克、锌0.30毫克，并含有黄酮类活性化合物及粘液质。若是指花粉的话，它的营养价值更高。具有清热利湿、排毒养颜等功效。目前，火棘果大多被加工成饮料或果酒等饮品，木槿花被加工成饼、面条、酸奶等产品，火棘果、木槿花在现有的加工过程中，存在着营养物质流失较大、加工利用效率较低的问题。
发明内容
本发明的目的是提供一种火棘木槿泡腾片的加工方法，本方法工艺稳定、操作简便、易于掌握，将营养价值高、味道鲜美的火棘、木槿花加工成饮用方便的泡腾片，不仅丰富了火棘、木槿花的产品种类，而且提高了火棘、木槿花的利用率及经济价值。
本发明解决其技术问题所采取的技术方案是：
一种火棘木槿泡腾片的加工方法，其特征在于，采用以下步骤：
①木槿花制备：取4.8kg的木槿花、3kg的藏红花、3kg的枇杷花、2kg的玉兰花、1kg的石榴花、1kg的牡丹花混合均匀制得原料花，将原料花清水淋洗后，在66℃的环境下进行干燥，干燥后进行超细微粉碎，制得花粉，将10kg花粉放在27kg的浓度为3.5%的维生素c溶液中萃取，萃取温度控制为88℃，时间控制位80min，重复萃取5次，放出萃取液汁并用离心过滤，得萃取液和辅料渣，将萃取液在75℃条件下浓缩至原体积的20%，制得辅料液；
②火棘制备：采摘新鲜的、无病虫害的火棘、鸡蛋果、女贞、人心果，清洗表面，粉碎，向10kg火棘碎粒、3kg鸡蛋果碎粒、2kg女贞碎粒、1kg人心果碎粒混合物中加入38kg的原料花液，混合均匀进行打浆，制得原料浆，向10kg原料浆中加入0.08kg的果胶酶、0.07kg的的纤维素酶、0.05kg的蛋白酶，在温度为56℃的条件下酶解2.5h，得到原料酶解液；
③灭酶干燥：将原料酶解液在135℃条件下进行灭酶6s，制得原料液，将原料萃取液在-32℃条件下，冷冻5h，将冷冻后的混合液在装载量按16kg/m2、工作压力70Pa、解析压力40Pa、温度45℃的条件下干燥；
④粉碎：将升华干燥后的原料液进行粉碎处理，经过240目筛网进行筛选，制得原料粉；
⑤制粒：向10kg原料粉中加入7kg的原料花粉、4kg的栝楼粉、3kg的海枣粉、2kg的柠檬酸、2kg的碳酸氢钠、6kg浓度为50%的蜂蜜溶液、1.5kg的乳糖、1kg的洛神花汁、1kg的菱角汁、1kg的莲子汁、1kg的百合汁、0.7kg的氯化钠、0.08kg的甘露醇、0.05kg的山梨醇、0.02kg的甜蜜素、0.01kg的黄原胶、0.01kg的卡拉胶，混合均匀，进行制粒，过40目筛网，制得原料粒；
⑥干燥：将原料粒放入65℃的烘箱内进行干燥，原料粒含水量为8%时停止干燥；
⑦压制：将干燥好的原料粒经过压片机进行压制，压制成每片1.1g的含片，制得火棘木槿泡腾片；
⑧包装：将火棘木槿泡腾片用食品级包装材料包装，入通风干燥环境中储存。
有益效果：本方法中将火棘在木槿花提取液中浸泡后打浆，避免火棘及木槿花营养物质的流失，提高原料的利用效率，在制粒中将木槿花提取液剩余的残渣继续加工利用，进一步提高了原料的利用效率，丰富了成品泡腾片的营养成分，火棘木槿泡腾片成品水分含量低、保存周期长、携带方便，具有清热利湿、排毒养颜、改善体内循环、促进新陈代谢等保健作用。
具体实施方式
实施例1：
一种火棘木槿泡腾片的加工方法，其特征在于，所述的加工方法采用以下步骤：
①木槿花制备：取6kg的木槿花、3kg的山茶花、1kg的芍药花混合均匀制得原料花，将原料花清水淋洗后，在52℃的环境下进行干燥，干燥后进行超细微粉碎，制得花粉，将10kg花粉送入超声波提取锅内，并添加花粉重量3倍的纯净水，设定超声波频率为62kHz，保持提取锅恒温73℃，经提取50min，重复提取3次，放出提取液汁并用140目的筛网过滤，得提取液和辅料渣，将提取液在58℃条件下浓缩至原体积的30%，制得原料花液，将原料花渣滤干水分后进行超细微粉碎，制得原料花粉；
②火棘制备：采摘新鲜的、无病虫害的火棘，清洗表面，粉碎，向10kg火棘碎粒中加入20kg的原料花液，混合均匀进行打浆，制得原料浆，向10kg原料浆中加入0.03kg的果胶酶、0.04kg的的纤维素酶，在温度为42℃的条件下酶解5h，得到原料酶解液；
③灭酶干燥：将原料酶解液在123℃条件下进行灭酶4s，制得原料液，将原料萃取液在-25℃条件下，冷冻8h，将冷冻后的混合液在装载量按10kg/m2、工作压力50Pa、解析压力30Pa、温度34℃的条件下干燥；
④粉碎：将升华干燥后的原料液进行粉碎处理，经过180目筛网进行筛选，制得原料粉；
⑤制粒：向10kg原料粉中加入4kg的原料花粉、3kg的苹果酸、1.5kg的碳酸氢钠、4kg浓度为25%的蜂蜜溶液、1.3kg的乳糖、0.4kg的氯化钠、0.03kg的甘露醇、0.02kg的山梨醇、0.008kg的甜蜜素、0.005kg的微粉魔芋胶，混合均匀，进行制粒，过10目筛网，制得原料粒；
⑥干燥：将原料粒放入58℃的烘箱内进行干燥，原料粒含水量为5%时停止干燥；
⑦压制：将干燥好的原料粒经过压片机进行压制，压制成每片0.6g的含片，制得火棘木槿泡腾片；
⑧包装：将火棘木槿泡腾片用食品级包装材料包装，入通风干燥环境中储存。
实施例2：
一种火棘木槿泡腾片的加工方法，其特征在于，所述的加工方法采用以下步骤：
①木槿花制备：取4.5kg的木槿花、2.5kg的山茶花、2kg的芍药花、2kg的绿茶、1kg的牵牛花、1kg的鸡冠花混合均匀制得原料花，将原料花清水淋洗后，在58℃的环境下进行干燥，干燥后进行超细微粉碎，制得花粉，将10kg花粉送入超声波提取锅内，并添加花粉重量4倍的浓度为3%的富硒水溶液，设定超声波频率为75kHz，保持提取锅恒温82℃，经提取60min，重复提取4次，放出提取液汁并用160目的筛网过滤，得提取液和辅料渣，将提取液在63℃条件下浓缩至原体积的25%，制得原料花液，将原料花渣滤干水分后进行超细微粉碎，制得原料花粉；
②火棘制备：采摘新鲜的、无病虫害的火棘、无花果，清洗表面，粉碎，向10kg火棘碎粒、3kg无花果碎粒混合物中加入29kg的原料花液，混合均匀进行打浆，制得原料浆，向10kg原料浆中加入0.05kg的果胶酶、0.06kg的的纤维素酶，在温度为48℃的条件下酶解3h，得到原料酶解液；
③灭酶干燥：将原料酶解液在128℃条件下进行灭酶8s，制得原料液，将原料萃取液在-28℃条件下，冷冻7h，将冷冻后的混合液在装载量按13kg/m2、工作压力60Pa、解析压力35Pa、温度32℃的条件下干燥；
④粉碎：将升华干燥后的原料液进行粉碎处理，经过210目筛网进行筛选，制得原料粉；
⑤制粒：向10kg原料粉中加入5kg的原料花粉、3kg的葛仙米粉、2.6kg的柠檬酸、1.3kg的碳酸氢钠、5kg浓度为30%的蜂蜜溶液、1.5kg的乳糖、1kg的枸杞汁、1kg的蓝莓汁、0.6kg的氯化钠、0.05kg的甘露醇、0.03kg的山梨醇、0.01kg的甜蜜素、0.007kg的微粉魔芋胶，混合均匀，进行制粒，过20目筛网，制得原料粒；
⑥干燥：将原料粒放入58℃的烘箱内进行干燥，原料粒含水量为7%时停止干燥；
⑦压制：将干燥好的原料粒经过压片机进行压制，压制成每片1g的含片，制得火棘木槿泡腾片；
⑧包装：将火棘木槿泡腾片用食品级包装材料包装，入通风干燥环境中储存。
实施例3：
一种火棘木槿泡腾片的加工方法，其特征在于，所述的加工方法采用以下步骤：
①原料准备：采摘新鲜的、无病虫害的火棘、木槿花、蔓越莓、枇杷果、海棠果，清水清洗表面，滤干水分，备用；
②护色处理：将10kg火棘、5kg木槿花、2kg蔓越莓、2kg枇杷果、2kg海棠果混合均匀后，制得混合原料，将混合原料放入浓度为0.2%的维生素c溶液中，浸泡3h，浸泡结束后用清水漂洗，沥干水分；
③打浆：向10kg护色处理后的混合原料中加入2kg石榴汁、2kg蛇莓汁、1kg山葡萄汁、1kg刺梨汁，并进行打浆，制得火棘、木槿花浆；
④升华干燥：将火棘、木槿花浆在-16℃条件下，冷冻12h，将冷冻后的混合液在装载量按18kg/m2、工作压力75Pa、解析压力40Pa、温度40℃的条件下干燥；
⑤粉碎：将升华干燥后的火棘、木槿花浆进行超细微粉碎处理，经过250目筛网进行筛选，制得原料粉；
⑥混合：原料粉8kg、白果粉2kg、山药粉1kg、荞麦粉1kg、紫薯粉0.5kg、黄芪粉0.4kg、马齿苋粉0.4kg、沙枣粉0.3kg、荸荠粉0.3kg、明党参粉0.2kg，充分混合均匀，进行超细微粉碎，过300目筛网，制得混合粉；
⑦制粒：向10kg混合粉中加入4kg浓度为38%的蜜蜂溶液、0.3kg的维生素c，进行制粒，并将颗粒放入55℃的烘箱内进行干燥，颗粒含水量为3.5%时停止干燥；
⑧压制：将干燥好的颗粒经过压片机进行压制，压制成1±0.05g/片的含片，制得火棘木槿泡腾片；
⑨包装：将火棘木槿泡腾片用食品级包装材料包装，入通风干燥环境中储存。
实施例4：
一种火棘木槿泡腾片的加工方法，其特征在于，所述的加工方法采用以下步骤：
①木槿花制备：取55-75重量份的木槿花、20-30重量份的山茶花、10-15重量份的芍药花、混合均匀制得原料花，将原料花清水淋洗后，在50-55℃的环境下进行干燥，干燥后进行超细微粉碎，制得辅料粉，将辅料粉送入超声波提取锅内，并添加辅料粉重量3-4倍的纯净水，设定超声波频率为60-65kHz，保持提取锅恒温70-80℃，经提取50-60min，重复提取2-3次，放出提取液汁并用120-140目的筛网过滤，得提取液和原料花渣，将提取液在55-65℃条件下浓缩至原体积的25-30%，制得原料花液，将原料花渣滤干水分后进行超细微粉碎，制得原料花粉；
②火棘制备：采摘新鲜的、无病虫害的火棘，清洗表面，粉碎，向火棘碎粒中加入其重量2-3倍的原料花液，混合均匀进行打浆，制得原料浆，向原料浆中加入其重量0.2-0.4%果胶酶、0.3-0.5%的纤维素酶，在温度为40-45℃的条件下酶解4-5小时，得到原料酶解液；
③灭酶干燥：将原料酶解液在120-125℃条件下进行灭酶3-5s，制得原料液，将原料萃取液在-25~-20℃条件下，冷冻6-8h，将冷冻后的混合液在装载量按10-12kg/m2、工作压力50-55Pa、解析压力25-30Pa、温度34-40℃的条件下干燥；
④粉碎：将升华干燥后的原料液进行粉碎处理，经过180-200目筛网进行筛选，制得原料粉；
⑤制粒：向原料粉中加入其重量35-45%的原料花粉、20-30%的苹果酸、15-20%的碳酸氢钠、30-50%浓度为20-30%的蜂蜜溶液、10-15%的乳糖、2-5%的氯化钠、0.2-0.3%的甘露醇、0.1-0.2%的山梨醇、0.06-0.08%的甜蜜素、0.04-0.06%的微粉魔芋胶，混合均匀，进行制粒，过10-15目筛网，制得原料粒；
⑥干燥：将原料粒放入55-65℃的烘箱内进行干燥，原料粒含水量为4-6%时停止干燥；
⑦压制：将干燥好的原料粒经过压片机进行压制，压制成每片0.6-0.8g的含片，制得火棘木槿泡腾片；
⑧包装：将火棘木槿泡腾片用食品级包装材料包装，入通风干燥环境中储存。
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. 一种火棘木槿泡腾片的加工方法，其特征在于, 采用以下步骤：
①木槿花制备：取4.8kg的木槿花、3kg的藏红花、3kg的枇杷花、2kg的玉兰花、1kg的石榴花、1kg的牡丹花混合均匀制得原料花，将原料花清水淋洗后，在66℃的环境下进行干燥，干燥后进行超细微粉碎，制得花粉，将10kg花粉放在27kg的浓度为3.5%的维生素c溶液中萃取，萃取温度控制为88℃，时间控制位80min，重复萃取5次，放出萃取液汁并用离心过滤，得萃取液和辅料渣，将萃取液在75℃条件下浓缩至原体积的20%，制得辅料液；
②火棘制备：采摘新鲜的、无病虫害的火棘、鸡蛋果、女贞、人心果，清洗表面，粉碎，向10kg火棘碎粒、3kg鸡蛋果碎粒、2kg女贞碎粒、1kg人心果碎粒混合物中加入38kg的原料花液，混合均匀进行打浆，制得原料浆，向10kg原料浆中加入0.08kg的果胶酶、0.07kg的的纤维素酶、0.05kg的蛋白酶，在温度为56℃的条件下酶解2.5h，得到原料酶解液；
③灭酶干燥：将原料酶解液在135℃条件下进行灭酶6s，制得原料液，将原料萃取液在-32℃条件下，冷冻5h，将冷冻后的混合液在装载量按16kg/m2、工作压力70Pa、解析压力40Pa、温度45℃的条件下干燥；
④粉碎：将升华干燥后的原料液进行粉碎处理，经过240目筛网进行筛选，制得原料粉；
⑤制粒：向10kg原料粉中加入7kg的原料花粉、4kg的栝楼粉、3kg的海枣粉、2kg的柠檬酸、2kg的碳酸氢钠、6kg浓度为50%的蜂蜜溶液、1.5kg的乳糖、1kg的洛神花汁、1kg的菱角汁、1kg的莲子汁、1kg的百合汁、0.7kg的氯化钠、0.08kg的甘露醇、0.05kg的山梨醇、0.02kg的甜蜜素、0.01kg的黄原胶、0.01kg的卡拉胶，混合均匀，进行制粒，过40目筛网，制得原料粒；
⑥干燥：将原料粒放入65℃的烘箱内进行干燥，原料粒含水量为8%时停止干燥；
⑦压制：将干燥好的原料粒经过压片机进行压制，压制成每片1.1g的含片，制得火棘木槿泡腾片；
⑧包装：将火棘木槿泡腾片用食品级包装材料包装，入通风干燥环境中储存。
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