CN106234562A - 一种微波热风耦合干燥的养颜蓝莓干及其制备方法 - Google Patents
一种微波热风耦合干燥的养颜蓝莓干及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种微波热风耦合干燥的养颜蓝莓干,由下列重量份的原料制成:蓝莓200‑210、酒糟5‑6、巧克力3‑4、银耳6‑7、柠檬汁4‑5、桃花2‑3、玫瑰花1‑2、白术3‑4、鸡血藤2‑3、食用碱4.5‑5、β‑环状糊精2‑2.1。本发明的蓝莓采用微波热风耦合干燥,干燥在温度梯度、压力梯度和浓度梯度等共同作用下完成的,因此干燥效率高,营养损失小,此外,本发明含有多种中草药成分,具有养颜的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种微波热风耦合干燥的养颜蓝莓干及其制备方法。
背景技术
我国具有丰富的水果资源,但很多水果不易保藏,极易腐烂变质,使得果农损失严重,将水果制成果干成为解决这一问题的方法。水果在干制过程中会发生一系列的反应,这些反应直接影响果干产品的色泽、风味及营养,因此干燥是影响果干品质的重要因素。水果干燥方法常用的有微波干燥、热风干燥,但在微波干燥后阶段,随着物料中含水量的减少,物料表面的温度急剧升高,将使物料表面出现焦糊、燃烧等现象,而单独的热风干燥,由于干燥速率低,干燥时间长,将造成营养元素的大量破坏,从而严重影响干燥品质。将微波和热风同时作用在干燥物料上,对干燥物料进行干燥,微波直接对干燥物料的内部加热,使干燥物料的内部温度升高,形成内高外低的温度梯度,使物料内部的水分迅速蒸发产生蒸汽,形成压力梯度,产生类似泵效应,驱动液体由干燥物料内部快速流向表面,而热风干燥是热能通过热空气传递给干燥物料的表面,物料表面温度升高,使物料表面的温度高于干燥物料内部的温度,形成温度梯度,热能在温度梯度的作用下,从干燥物料的表面向内部传递。随着温度的升高,通过微波干燥“驱赶”到物料表面的部分水分开始蒸发,使物料表面的水分浓度低于物料内部的水分浓度,形成浓度差,即浓度梯度,在浓度梯度的作用下,物料内部的水分又逐渐迁移到物料的表面并被散发到空气中去。因此,微波耦联热风干燥综合了微波干燥和热风干燥的优点,可大大提高果干的品质。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种微波热风耦合干燥的养颜蓝莓干及其制备方法。
本发明是通过以下技术方案实现的:
一种微波热风耦合干燥的养颜蓝莓干,由下列重量份的原料制成:
蓝莓200-210、酒糟5-6、巧克力3-4、银耳6-7、柠檬汁4-5、桃花2-3、玫瑰花1-2、白术3-4、鸡血藤2-3、食用碱4.5-5、β-环状糊精2-2.1。
所述的微波热风耦合干燥的养颜蓝莓干的制备方法,包括以下步骤:
(1)将桃花、玫瑰花、白术、鸡血藤加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将酒糟用纱布包好,与银耳混合,隔水大火蒸10-15分钟,然后将银耳取出,剁碎,加3-4倍的水小火熬煮20-25分钟,过滤除渣,在所得滤液中加入巧克力,搅拌至巧克力融合,再加入步骤(1)所得物料,搅拌均匀;
(3)将食用碱加水配置成浓度为2%的溶液,得食用碱溶液;将蓝莓置于食用碱溶液中浸泡30-35分钟后将取出,用清水冲洗后倒入反应罐中,打开进气阀,注入二氧化碳,同时将排气阀打开,排除罐内的空气,在30℃的条件下处理10小时,然后将蓝莓取出;
(4)将β-环状糊精加水配置成浓度为1%的溶液,得β-环状糊精溶液;将步骤(3)所得蓝莓置于β-环状糊精溶液中浸泡40-45分钟后取出,与步骤(2)所得物料及上述工艺为用到的原料混合拌匀;
(5)将步骤(4)所得物料采用微波和热风同时处理,其中微波功率为12w/g、热风温度为55℃、热风速度为1.69m/s,待含水量降至20%,即得。
本发明的优点是:本发明的蓝莓采用微波热风耦合干燥,干燥在温度梯度、压力梯度和浓度梯度等共同作用下完成的,因此干燥效率高,营养损失小,且由于蓝莓表面的蜡质使得蓝莓具有疏水低能的表面,阻碍物质的吸收渗入,添加了食用碱,可将蓝莓表面蜡质溶解,将蓝莓采用二氧化碳处理,在无氧条件下水果内部进行厌氧代谢,磷脂水解为脂肪酸,破坏了双磷脂层,从而细胞膜通透性增强,使得β-环状糊精容易渗入,包缠维生素C,提高维生素C在后续干燥加工及贮藏过程中的稳定性,减少维生素C的损失,此外,本发明含有多种中草药成分,具有养颜的功效。
具体实施方式
一种微波热风耦合干燥的养颜蓝莓干,由下列重量份(千克)的原料制成:
蓝莓200、酒糟5、巧克力3、银耳6、柠檬汁4、桃花2、玫瑰花1、白术3、鸡血藤2、食用碱4.5、β-环状糊精2。
所述的微波热风耦合干燥的养颜蓝莓干的制备方法,包括以下步骤:
(1)将桃花、玫瑰花、白术、鸡血藤加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将酒糟用纱布包好,与银耳混合,隔水大火蒸10分钟,然后将银耳取出,剁碎,加3倍的水小火熬煮20分钟,过滤除渣,在所得滤液中加入巧克力,搅拌至巧克力融合,再加入步骤(1)所得物料,搅拌均匀;
(3)将食用碱加水配置成浓度为2%的溶液,得食用碱溶液;将蓝莓置于食用碱溶液中浸泡30分钟后将取出,用清水冲洗后倒入反应罐中,打开进气阀,注入二氧化碳,同时将排气阀打开,排除罐内的空气,在30℃的条件下处理10小时,然后将蓝莓取出;
(4)将β-环状糊精加水配置成浓度为1%的溶液,得β-环状糊精溶液;将步骤(3)所得蓝莓置于β-环状糊精溶液中浸泡40分钟后取出,与步骤(2)所得物料及上述工艺为用到的原料混合拌匀;
(5)将步骤(4)所得物料采用微波和热风同时处理,其中微波功率为12w/g、热风温度为55℃、热风速度为1.69m/s,待含水量降至20%,即得。
Claims (2)
1.一种微波热风耦合干燥的养颜蓝莓干,其特征在于由下列重量份的原料制成:
蓝莓200-210、酒糟5-6、巧克力3-4、银耳6-7、柠檬汁4-5、桃花2-3、玫瑰花1-2、白术3-4、鸡血藤2-3、食用碱4.5-5、β-环状糊精2-2.1。
2.根据权利要求1所述的微波热风耦合干燥的养颜蓝莓干的制备方法,其特征在于包括以下步骤:
(1)将桃花、玫瑰花、白术、鸡血藤加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将酒糟用纱布包好,与银耳混合,隔水大火蒸10-15分钟,然后将银耳取出,剁碎,加3-4倍的水小火熬煮20-25分钟,过滤除渣,在所得滤液中加入巧克力,搅拌至巧克力融合,再加入步骤(1)所得物料,搅拌均匀;
(3)将食用碱加水配置成浓度为2%的溶液,得食用碱溶液;将蓝莓置于食用碱溶液中浸泡30-35分钟后将取出,用清水冲洗后倒入反应罐中,打开进气阀,注入二氧化碳,同时将排气阀打开,排除罐内的空气,在30℃的条件下处理10小时,然后将蓝莓取出;
(4)将β-环状糊精加水配置成浓度为1%的溶液,得β-环状糊精溶液;将步骤(3)所得蓝莓置于β-环状糊精溶液中浸泡40-45分钟后取出,与步骤(2)所得物料及上述工艺为用到的原料混合拌匀;
(5)将步骤(4)所得物料采用微波和热风同时处理,其中微波功率为12w/g、热风温度为55℃、热风速度为1.69m/s,待含水量降至20%,即得。
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CN103815303A (zh) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | 一种盐霜蓝莓干及其制备方法 |
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CN103798674A (zh) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | 一种酸辣蓝莓干 |
CN103815303A (zh) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | 一种盐霜蓝莓干及其制备方法 |
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