CN106071627A - A kind of preparation method of Rhizoma Steudnerae Henryanae Fructus Mori instant powder - Google Patents
A kind of preparation method of Rhizoma Steudnerae Henryanae Fructus Mori instant powder Download PDFInfo
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- CN106071627A CN106071627A CN201610476420.6A CN201610476420A CN106071627A CN 106071627 A CN106071627 A CN 106071627A CN 201610476420 A CN201610476420 A CN 201610476420A CN 106071627 A CN106071627 A CN 106071627A
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- fructus mori
- steudnerae henryanae
- rhizoma steudnerae
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000001291 vacuum drying Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000000249 Morus alba Species 0.000 claims description 11
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- 239000000463 material Substances 0.000 claims description 9
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- 229920001661 Chitosan Polymers 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 229940111205 diastase Drugs 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001590 oxidative effect Effects 0.000 claims description 2
- 150000002989 phenols Chemical class 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 239000011550 stock solution Substances 0.000 claims description 2
- 235000018553 tannin Nutrition 0.000 claims description 2
- 229920001864 tannin Polymers 0.000 claims description 2
- 239000001648 tannin Substances 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims 1
- 239000008120 corn starch Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
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- 206010028980 Neoplasm Diseases 0.000 description 2
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- 235000008758 anthocyanidins Nutrition 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 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 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 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 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Abstract
The present invention discloses the preparation method of a kind of Rhizoma Steudnerae Henryanae Fructus Mori instant powder, the present invention is with fresh Fructus Mori and Rhizoma Steudnerae Henryanae as raw material, first the Rhizoma Steudnerae Henryanae enzymolysis solution that will obtain after Rhizoma Steudnerae Henryanae drying, pulverizing, gelatinizing, enzymolysis, Fructus Mori are cleaned, crush, the Fructus Mori natural juice obtained of squeezing the juice, then by Rhizoma Steudnerae Henryanae enzymolysis solution and Fructus Mori natural juice mix homogeneously, clarified, filter, concentrate, the step such as low temperature continuous vacuum drying and pulverizing is prepared as instant powder.Compared with the existing technology preparing Fructus Mori powder or purple sweet potato powder, the feature such as this method has energy-conserving and environment-protective, vacuum produces continuously, pollution-free high production；Efficiently solving the bonding in Fructus Mori dry run in the present invention, the phenomenon such as be charred, product is nature purple, has the nutrition of Rhizoma Steudnerae Henryanae and Fructus Mori concurrently, and instant capacity is good.
Description
Technical field
The present invention relates to food processing field, the preparation method of a kind of Rhizoma Steudnerae Henryanae Fructus Mori instant powder.
Background technology
Fructus Mori are nutritious, rich in glucose, fructose, citric acid, malic acid, vitamin, anthocyanidin etc., have enrich blood foster
The effects such as face, hepatoprotective lung moistening, lowering blood pressure and blood fat, cancer-resisting, and Fructus Mori color and luster is dark purple, it is adaptable to processing fruit juice or fruit
Powder.
Rhizoma Steudnerae Henryanae color of the leather purple is black, yellowish pink purple.Rhizoma Steudnerae Henryanae contains protein, starch, cellulose, aminoacid, vitamin and multiple ore deposit
Material, and containing the abundantest anthocyanidin, selenium, have vessel softening, reduce blood pressure, loosening bowel to relieve constipation, anti-cancer anti-
The health-care effecies such as cancer.Using Rhizoma Steudnerae Henryanae is the beverage that raw material prepares, bright-colored, strongly fragrant, taste and sweet mouthfeel and have the highest
Nutritive value.
At present Fructus Mori powder is mainly or vacuum lyophilization again micronizing the most spray-dried with mulberry juice etc. and makes, pure Mulberry
Shen powder tart flavour is heavier.Spray drying is the technology that current fruit powder processed and applied is the widest, but mulberry juice sugar, pectin content are high, viscous
Degree is big, is spray-dried wall easy to stick, not only causes the serious waste of product, reduces economic efficacy, and also may be used when viscous wall is serious
The interruption of dry run can be caused so that produce and cannot proceed.By adding the adjuvant such as starch, dextrin or changing technique ginseng
Number can improve viscous wall problem, but supplementary product consumption is very big, and more than the 15% of Fructus Mori natural juice weight to be reached causes product
Purity caking the highest, easy, rehydration are poor, color, smell and taste change greatly.Vacuum lyophilization can preferably keep color and luster and the battalion of Fructus Mori
Form point, but apparatus expensive, length drying time (25-35h), energy consumption is big, and cost is high, it is impossible to produce continuously, and the powder body produced
Moisture absorption is serious, and mobility is poor.When using electric heating constant temperature vacuum drier to be dried, mulberry juice also there will be glutinous wall phenomenon,
Need to add 20%-30% starch drying effect the most more satisfactory.
Rhizoma Steudnerae Henryanae is mainly used in being processed into pure purple sweet potato powder, purple sweet potato juice and purple sweet potato solid beverage.Existing Rhizoma Steudnerae Henryanae complex solid is drunk
Preparation method for material, if a kind of purple sweet potato solid beverage and preparation method thereof (ZL201210122664.6) is only with simple super
Crushing of Ultrafine technology prepares ultra-fine purple sweet potato, then mixes with other raw material.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Rhizoma Steudnerae Henryanae Fructus Mori instant powder, the present invention can solve existing Mulberry
Bond present in Shen powder processing process especially dry run, be charred, the problem such as nutrient component damages, and Rhizoma Steudnerae Henryanae and
Fructus Mori nutritional labeling is complementary, promotes mouthfeel, increases health-care effect.
The technical scheme is that the preparation method of a kind of Rhizoma Steudnerae Henryanae Fructus Mori instant powder, sequentially include the following steps:
(1) choose fresh Rhizoma Steudnerae Henryanae, clean, chopping, in boiling water after blanching 3min, pulverize after drying, obtain Rhizoma Steudnerae Henryanae coarse powder, cross 100
Mesh sieve, standby.(2) Fructus Mori clean, crush, squeezing the juice obtains Fructus Mori natural juice.(3) Rhizoma Steudnerae Henryanae coarse powder and water are stirred by weight 1:4
Mixing, after the water bath with thermostatic control gelatinizing 60min of 95 DEG C, obtains starch gelatinization liquid, and 0.5～1.0% by starch gelatinization liquid weight add
Mesophilicα-diastase carries out enzymolysis, enzymolysis 150min under the conditions of temperature 50 C, pH6, obtains Rhizoma Steudnerae Henryanae enzymolysis solution.(4) by Rhizoma Steudnerae Henryanae enzyme
Solve liquid and Fructus Mori natural juice to mix by weight 1:1, by 0.05%～0.1% addition chitosan of mixed liquor weight, 0.2%～
0.6% adds citric acid, stirs, and filters with kieselguhr, obtain clear purple sweet potato mulberry juice after standing 4-5h.The effect of chitosan
It is to reduce total phenols, tannin equal size in mixed liquor, makes Fructus Mori and Rhizoma Steudnerae Henryanae solable matter fully dissolve release, mouthfeel can be improved
And the problems such as precipitation that solve to lump after Rhizoma Steudnerae Henryanae Fructus Mori powder brews, in addition with bacteriostasis, shelf life of products can be extended.Citric acid
Effect be to prevent Rhizoma Steudnerae Henryanae mulberry juice oxidative deformation, additionally can also regulate solution ph.(5) clarification of just step (4) gained
Rhizoma Steudnerae Henryanae mulberry juice concentrating under reduced pressure, is concentrated into the 30% of stock solution volume.(6) in the concentrated solution of step (5) gained, concentrated solution weight is pressed
0.2%～0.3% addition lecithin, stir, put in low temperature continuous vacuum dryer head tank, carry out low temperature continuous
Vacuum drying, baking temperature is 40～50 DEG C, dry materials degree (moisture content) 3%～4%.Superfine powder is used after being vacuum dried
Broken system, more than crushing material to 200 mesh.Lecithin has the effect improving product instant capacity.Under vacuum and low temperature state
Completing drying process, heat sensitive material invariance, nutrient component damages is few.A complete set of technique is entered by Automatic Program set in advance
OK, can produce continuously, whole process is in pipeline, safety non-pollution.
It is an advantage of the current invention that: the features such as this method has energy-conserving and environment-protective, vacuum produces continuously, pollution-free high production；
Present invention efficiently solves the bonding in Fructus Mori dry run, the phenomenon such as be charred, the nutrient substance of Rhizoma Steudnerae Henryanae and Fructus Mori obtains simultaneously
With fully release, product has nutrition and the fragrance having Fructus Mori and Rhizoma Steudnerae Henryanae.The fragrant and sweet taste of Rhizoma Steudnerae Henryanae improves the mouthfeel that Fructus Mori powder is sourer
And tart flavour；Fructus Mori instant powder moisture≤5% that the present invention prepares, and it is difficult to the moisture absorption, shelf life of products is long.Product color, perfume (or spice)
Gas is stable, and instant capacity and brew are fabulous, and the Rhizoma Steudnerae Henryanae mulberry juice or the Rhizoma Steudnerae Henryanae Fructus Mori that obtain sweet and sour taste with warm water after brewing are stuck with paste.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, but institute of the present invention protection domain is not limited to this.
Chitosan in embodiment, citric acid, lecithin, mesophilicα-diastase are delicatessen food level.
The preparation process of Rhizoma Steudnerae Henryanae Fructus Mori instant powder:
1, choose fresh Rhizoma Steudnerae Henryanae 10kg, clean, chopping, in boiling water after blanching 3min, pulverize after drying, obtain Rhizoma Steudnerae Henryanae coarse powder, mistake
100 mesh sieves, standby.
2, pluck ninety percent ripe (atropurpureus, the most redly) disease-free Fructus Mori 10kg, clear water cleans, broken after squeeze the juice, obtain
Fructus Mori natural juice.
3, by 1kg Rhizoma Steudnerae Henryanae coarse powder and 4kg water stirring and evenly mixing, after the water bath with thermostatic control gelatinizing 60min of 95 DEG C, starch gelatinization is obtained
Liquid, adds 40g mesophilicα-diastase (4000U/g), enzymolysis 150min under the conditions of temperature 50 C, pH6, obtains Rhizoma Steudnerae Henryanae enzymolysis solution.
4, Rhizoma Steudnerae Henryanae enzymolysis solution 1kg and Fructus Mori natural juice 1kg are mixed, add 1.5g chitosan, 8g citric acid, stir,
Filter with kieselguhr after standing 4h, obtain clear purple sweet potato mulberry juice.
5, concentrate straight empty at a temperature of 60 DEG C for clear purple sweet potato mulberry juice, obtain 30～40% solid content (quality contains
Amount) concentrated solution.
6, in concentrated solution, add 2g lecithin, stir, put in low temperature continuous vacuum dryer head tank, carry out
Low temperature continuous vacuum drying, baking temperature is 40～50 DEG C, dry materials degree (moisture content) 3%～4%.Adopt after being vacuum dried
With superfine comminution system, more than crushing material to 200 mesh.
Claims (1)
1. a preparation method for Rhizoma Steudnerae Henryanae Fructus Mori instant powder, its step: (1) chooses fresh Rhizoma Steudnerae Henryanae, to clean, chopping, in boiling water
After blanching 3min, pulverize after drying, obtain Rhizoma Steudnerae Henryanae coarse powder, cross 100 mesh sieves, standby；
(2) Fructus Mori clean, crush, squeezing the juice obtains Fructus Mori natural juice；
(3) by Rhizoma Steudnerae Henryanae coarse powder and water 1:4 stirring and evenly mixing by weight, after the water bath with thermostatic control gelatinizing 60min of 95 DEG C, gelatinized corn starch is obtained
Change liquid, add mesophilicα-diastase by the 0.5～1.0% of starch gelatinization liquid weight and carry out enzymolysis, under the conditions of temperature 50 C, pH6
Enzymolysis 150min, obtains Rhizoma Steudnerae Henryanae enzymolysis solution；
(4) Rhizoma Steudnerae Henryanae enzymolysis solution and Fructus Mori natural juice being mixed by weight 1:1,0.05%～0.1% by mixed liquor weight add
Enter chitosan, 0.2%～0.6% and add citric acid, stir, filter with kieselguhr after standing 4-5h, obtain clear purple sweet potato Fructus Mori
Juice.The effect of chitosan is to reduce total phenols, tannin equal size in mixed liquor, makes Fructus Mori and Rhizoma Steudnerae Henryanae solable matter fully dissolve and releases
Put, mouthfeel the problems such as precipitation that solve to lump after Rhizoma Steudnerae Henryanae Fructus Mori powder brews can be improved, in addition with bacteriostasis, product can be extended
The product shelf-life.The effect of citric acid is to prevent Rhizoma Steudnerae Henryanae mulberry juice oxidative deformation, additionally can also regulate solution ph；
(5) the clear purple sweet potato mulberry juice concentrating under reduced pressure of just step (4) gained, is concentrated into the 30% of stock solution volume；
(6) in the concentrated solution of step (5) gained, press 0.2%～0.3% addition lecithin of concentrated solution weight, stir,
Putting in low temperature continuous vacuum dryer head tank, carry out low temperature continuous vacuum drying, baking temperature is 40～50 DEG C, and material contains
Water rate 3%～4%；Superfine comminution system is used, more than crushing material to 200 mesh after being vacuum dried.
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| CN201610476420.6A CN106071627B (en) | 2016-06-27 | 2016-06-27 | A kind of preparation method of purple sweet potato mulberries instant powder |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106576799A (en) * | 2016-12-04 | 2017-04-26 | 西北农林科技大学 | Amelanchier alnifolia Nutt introduction and optimal selection method and application thereof |
| CN107319239A (en) * | 2017-05-24 | 2017-11-07 | 河北林益堂药业有限公司 | The preparation method of wild spine date juice solid beverage |
| CN109043517A (en) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | A kind of purple composite instant powder and preparation method thereof |
| CN109601787A (en) * | 2019-01-23 | 2019-04-12 | 广西农业职业技术学院 | A kind of mulberries purple potato drink and preparation method thereof |
| CN110122801A (en) * | 2019-05-17 | 2019-08-16 | 山东圣源绿色食品科技有限公司 | A kind of full mulberry chewable tablets and preparation method thereof |
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| CN104171998A (en) * | 2014-07-16 | 2014-12-03 | 广西壮族自治区蚕业技术推广总站 | Method for preparing ultrafine original dry powder of mulberry |
| CN104207062A (en) * | 2014-09-08 | 2014-12-17 | 余丽珍 | Sweet potato powder preparation method |
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| CN109043517A (en) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | A kind of purple composite instant powder and preparation method thereof |
| CN109601787A (en) * | 2019-01-23 | 2019-04-12 | 广西农业职业技术学院 | A kind of mulberries purple potato drink and preparation method thereof |
| CN110122801A (en) * | 2019-05-17 | 2019-08-16 | 山东圣源绿色食品科技有限公司 | A kind of full mulberry chewable tablets and preparation method thereof |
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