CN106376700A - 一种贻贝玉竹复合压片糖果的制备方法 - Google Patents
一种贻贝玉竹复合压片糖果的制备方法 Download PDFInfo
- Publication number
- CN106376700A CN106376700A CN201610785257.1A CN201610785257A CN106376700A CN 106376700 A CN106376700 A CN 106376700A CN 201610785257 A CN201610785257 A CN 201610785257A CN 106376700 A CN106376700 A CN 106376700A
- Authority
- CN
- China
- Prior art keywords
- mussel
- enzymolysis
- water
- polygonati officinalis
- radix polygonati
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 150000001875 compounds Chemical class 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 52
- 235000020638 mussel Nutrition 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000000047 product Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims abstract description 6
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 235000019359 magnesium stearate Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 239000007788 liquid Substances 0.000 abstract description 6
- 241001633680 Polygonatum odoratum Species 0.000 abstract description 5
- 238000010009 beating Methods 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 230000017854 proteolysis Effects 0.000 abstract 2
- 241000251511 Holothuroidea Species 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 abstract 1
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 230000001678 irradiating effect Effects 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 3
- 238000000748 compression moulding Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 206010018498 Goitre Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 201000003872 goiter Diseases 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 238000009700 powder processing Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000003864 humus Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种利用贻贝和玉竹提取物加工制备一种复合压片糖果。具体制备方法为：将鲜活贻贝去除壳后，洗净后沸水热烫，加水绞碎后加入复合蛋白酶酶解，灭酶离心后取酶解上清液，冷冻干燥，得到贻贝蛋白酶解粉。玉竹以浸润后加入水打浆，加入纤维素酶进行酶解，酶解后煮沸提取，得到提取液，过滤，减压浓缩后，冷冻干燥，粉碎，得到玉竹提取物。将贻贝蛋白酶解粉、玉竹提取物、糖醇分别粉碎过筛，然后将预混合的物料置入搅拌机中，加入适量的水进行混合。将片剂放在紫外灯下照射分钟后包装，即为成品。该工艺的主要特点是促进现有的海参养殖资源高值化利用，并且满足市场需求，其操作简单，技术含量高，产品具有极高的经济价值。
Description
技术领域
本发明涉及一种海产品的综合利用，主要是一种利用贻贝和玉竹提取物加工制备一种复合压片糖果。
背景技术
贻贝(Mytilus edulis)，俗称“海红”、“淡菜”，是一种高蛋白、低脂肪、富含多种营养成分且分布范围较广的常见海产品。我国贻贝的产量居于世界首位，且90％的贻贝产品用于鲜品出口，目前由于贻贝的加工技术比较落后，导致其加工利用率低下，产品附加值低，其蛋白资源浪费严重。药理学研究显示贻贝具有补肝肾，益精血，消瘿瘤。治虚劳羸瘦，眩晕，盗汗，阳痿，腰痛，吐血，崩漏，带下，瘿瘤，疝瘕。随着人们生活水平的提高和生活质量的改善，对于贻贝的需求也日趋旺盛。
玉竹，学名:Polygonatum odoratum(Mill.)Druce，为百合科多年生草本植物。根茎横走，肉质黄白色，密生多数须根。叶面绿色，下面灰色。花腋生，通常1～3朵簇生。原产中国西南地区，但野生分布很广。耐寒，亦耐阴，喜潮湿环境，适宜生长于含腐殖质丰富的疏松土壤。《本草经集注》云"茎干强直，似竹箭杆，有节"，故有玉竹之名。植物的根茎可供药用，中药名亦为玉竹，秋季采挖，洗净，晒至柔软后，反复揉搓，晾晒至无硬心，晒干，或蒸透后，揉至半透明，晒干，切厚片或段用。玉竹提取类黄酮物质与桑叶提取物脱氧野尻霉素结合形成一种新物质--洗胰清糖素(cics)，具有降血糖、血脂、血压等作用。
压片糖果又称粉糖或片糖，也常被称作汽水糖，这种糖果以风味多样，便于携带受到广大消费者的喜欢。随着生活质量的不断提高，大众对饮食健康的关注度不断提升，对压片糖果的要求也向着功能化的方向发展。本发明以贻贝和玉竹为主要原料，分别制备提取物后，配以辅料，开发具有功能性的压片糖果产品，对于促进贻贝和玉竹产品精深加工，提高压片糖果类产品附加值，丰富市场上休闲食品种类具有重要意义。
发明内容
本发明解决其技术问题所采用的技术方案是：一种是将鲜活贻贝去除壳后，洗净后沸水热烫，加水绞碎后加入复合蛋白酶酶解，灭酶离心后取酶解上清液，浓缩后，以分子量5000Da为截留值进行超滤，冷冻干燥，得到贻贝蛋白酶解粉。
玉竹放入水中浸润1-3个小时后，切断，加入水打浆，加入纤维素酶进行酶解，酶解后煮沸提取1-3h，得到提取液，过滤，减压浓缩后，冷冻干燥，粉碎，得到玉竹提取物。
将贻贝蛋白酶解粉、玉竹提取物、糖醇分别粉碎过80-100目筛，然后将预混合的物料置入搅拌机中，加入适量的水进行混合。将总混的物料倒入压片机的料斗中，在室温、相对湿度小于40％的环境中进行压片成型。将片剂放在紫外灯下照射30-60分钟后包装，即为成品。
上述用于酶解的复合蛋白酶添加量与贻贝的质量比0.45-0.9％，酶解温度为50-70℃，酶解时间为2.5-4h。
上述用于酶解玉竹的纤维素酶用量与玉竹的质量比为1.5-3％，酶解温度为55-75℃，酶解时间为1-3h。
上述用于压片的糖醇为为木糖醇、山梨糖醇、麦芽糖醇的一种或者多种。
上述用于压片的原料的重量配比：贻贝蛋白酶解粉9-20份、玉竹提取物20-40份、糖醇50-70份、硬脂酸镁1-3份。
上述用于混料加入水的量为所述预混合的物料总重量的1-3％。
本发明的优势是：本发明是将贻贝利用复合蛋白酶进行酶解，将蛋白质酶解称为小分子的肽类或游离氨基酸，促进营养物质的吸收与利用，并且改善贻贝的风味；将贻贝酶解液离心后将可溶性蛋白质与游离性氨基酸等活性物质分离，并且利用冷冻干燥技术固体化。另外针对玉竹纤维素含量较高，硬度大，不易加工的特点，采用纤维素酶进行破壁处理，以提高玉竹活性物质的提取效率。将贻贝酶解粉、玉竹提取物粉和糖醇粉粹过筛可以提高片剂的均匀性；将糖醇应用于压片糖果中，不仅能够保持压片糖果的风味，还适用于多种人群服用；加入适量的水分对压片糖果的片剂成型起着重要的作用；将片剂放在紫外灯下照射30-60分钟后包装可以提高成品的保质期。该工艺的主要特点是促进现有的贻贝养殖资源高值化利用，拉伸贻贝产业链发展，延长贻贝加工产业链，促进贻贝产业良性发展，并且满足市场需求，其操作简单，技术含量高，产品具有极高的经济价值。
具体实施方式
下面结合实施例结本发明做进一步说明。
实施例1
一种利用贻贝和玉竹提取物粉加工复合压片糖果的工艺方法工艺方法，其具体步骤如下：
(1)将鲜活贻贝去除内脏后清洗干净，利用沸水热烫10min，捞出后加入3倍的水打浆，将贻贝绞碎。
(2)在磨碎的贻贝浆中加入复合蛋白酶酶解，复合蛋白酶添加量，与贻贝的质量比0.45％，酶解温度为50℃，酶解时间2.5h。
(3)将酶解液离心，取上清液备用，离心条件为5000r/min，时间为15min。
(4)酶解上清液减压浓缩后，以分子量5000Da为截留值进行超滤分离，将所得滤过液收集，减压浓缩。
(5)将(4)所得浓缩液，冷冻干燥(真空度为30Pa，24h)，干燥完成后粉碎过80目筛后备用。
(6)取玉竹饮片放入水中浸润1-3个小时后，切断，加入5倍量水打浆处理，添加纤维素酶1.5％(以玉竹质量计)，55℃搅拌酶解1h，加热提取1.5h，过滤，提取液减压浓缩后，冷冻干燥，粉碎得到玉竹提取物。
(7)将玉竹提取物粉、山梨糖醇及贻贝酶解物粉碎过80目筛后备用。
(8)然后将预混合的物料置入搅拌机中，加入适量的水进行混合。将总混的物料倒入压片机的料斗中，在室温、相对湿度小于40％的环境中进行压片成型。上述原料的重量配比：20份、玉竹提取物27份、山梨糖醇50份、硬脂酸镁3份。用于混料加入水的量为所述预混合的物料总重量的3％。
(9)将片剂放在紫外灯下照射30min后包装，即为成品。
实施例2
一种利用贻贝和玉竹提取物粉加工复合压片糖果的工艺方法工艺方法，其具体步骤如下：
(1)将鲜活贻贝去除内脏后清洗干净，利用100摄氏度沸水热烫15min，捞出后加入2倍的水打浆，将贻贝绞碎。
(2)在磨碎的贻贝浆中加入复合蛋白酶酶解，复合蛋白酶添加量，与贻贝的质量比0.9％，酶解温度为70℃，酶解时间4h。
(3)将酶解液离心，取上清液备用，离心条件为6000r/min，时间为15min。
(4)酶解上清液减压浓缩后，以分子量5000Da为截留值进行超滤分离，将所得滤过液收集，减压浓缩。
(5)将(4)所得浓缩液，冷冻干燥(真空度为30Pa，20h)，干燥完成后粉碎过100目筛后备用。
(6)取玉竹放入水中浸润1-3个小时后，切断，加入10倍量水打浆处理，添加纤维素酶3％(以玉竹质量计)，75℃搅拌酶解1h，加热提取1.5h，过滤，提取液减压浓缩后，冷冻干燥，粉碎得到玉竹提取物。
(7)将玉竹提取物粉、木糖醇及贻贝酶解物粉碎过80目筛后备用。
(8)然后将预混合的物料置入搅拌机中，加入适量的水进行混合。将总混的物料倒入压片机的料斗中，在室温、相对湿度小于40％的环境中进行压片成型。上述原料的重量配比：20份、玉竹提取物27份、木糖醇50份、硬脂酸镁3份。用于混料加入水的量为所述预混合的物料总重量的3％。
(9)将片剂放在紫外灯下照射30min后包装，即为成品。
Claims (6)
1.一种贻贝玉竹复合压片糖果的制备方法，其特征在于：
具体制备方法为：
(1)将鲜活贻贝去除壳后，洗净后100℃沸水热烫5-15min，加入1-5倍重量的水绞碎后加入复合蛋白酶酶解，灭酶离心后取酶解上清液，减压浓缩后至固形物含量为20-40wt％，以分子量5000Da为截留值进行超滤，冷冻干燥，得到贻贝蛋白酶解粉,备用；
(2)玉竹放入水中浸润1-3个小时后，切断至0.5cm-2cm的段状，加入5-10倍重量的水打浆，加入纤维素酶进行酶解，酶解后煮沸提取1-3h，得到提取液，过滤，减压浓缩至固形物含量为40-60wt％后，冷冻干燥，粉碎后过80-100目筛，得到玉竹提取物，备用；
(3)将贻贝蛋白酶解粉、玉竹提取物、糖醇粉碎过80-100目筛，然后将上述混合过筛得到的物料置入搅拌机中，加入预混合的物料总重量的1-3％的水进行混合；
(4)将与水混合得到的总物料倒入压片机的料斗中，在室温、相对湿度小于40％的环境中进行压片成片剂，即为成品。
2.根据权利要求1所述的贻贝玉竹复合压片糖果的制备方法，其特征在于：
将片剂放在紫外灯下照射30-60分钟后包装即可。
3.根据权利要求1所述的贻贝玉竹复合压片糖果的制备方法，其特征在于：
步骤(1)用于酶解的复合蛋白酶添加量与贻贝的质量比0.45-0.9％，酶解温度为50-70℃，酶解时间为2.5-4h。
4.根据权利要求1所述的贻贝玉竹复合压片糖果的制备方法，其特征在于：
步骤(2)用于酶解玉竹的纤维素酶用量与玉竹的质量比为1.5-3％，酶解温度为55-75℃，酶解时间为1-3h。
5.根据权利要求1所述的贻贝玉竹复合压片糖果的制备方法，其特征在于：
步骤(3)的糖醇为木糖醇、山梨糖醇、麦芽糖醇的一种或者多种。
6.根据权利要求1所述的贻贝玉竹复合压片糖果的制备方法，其特征在于：
步骤(3)中原料的重量配比：贻贝蛋白酶解粉9-20份、玉竹提取物20-40份、糖醇50-70份、硬脂酸镁1-3份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610785257.1A CN106376700A (zh) | 2016-08-31 | 2016-08-31 | 一种贻贝玉竹复合压片糖果的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610785257.1A CN106376700A (zh) | 2016-08-31 | 2016-08-31 | 一种贻贝玉竹复合压片糖果的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376700A true CN106376700A (zh) | 2017-02-08 |
Family
ID=57939459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610785257.1A Pending CN106376700A (zh) | 2016-08-31 | 2016-08-31 | 一种贻贝玉竹复合压片糖果的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376700A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271905A (zh) * | 2018-02-12 | 2018-07-13 | 广东省测试分析研究所（中国广州分析测试中心） | 一种显齿蛇葡萄叶压片糖果及其制备方法 |
| CN110679709A (zh) * | 2019-09-26 | 2020-01-14 | 浙江海洋大学 | 一种贻贝压片糖果的制备方法及贻贝压片糖果 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494839A (zh) * | 2015-12-26 | 2016-04-20 | 山东好当家海洋发展股份有限公司 | 一种海蜇多肽复合压片糖果及其制备方法 |
-
2016
- 2016-08-31 CN CN201610785257.1A patent/CN106376700A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494839A (zh) * | 2015-12-26 | 2016-04-20 | 山东好当家海洋发展股份有限公司 | 一种海蜇多肽复合压片糖果及其制备方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271905A (zh) * | 2018-02-12 | 2018-07-13 | 广东省测试分析研究所（中国广州分析测试中心） | 一种显齿蛇葡萄叶压片糖果及其制备方法 |
| CN110679709A (zh) * | 2019-09-26 | 2020-01-14 | 浙江海洋大学 | 一种贻贝压片糖果的制备方法及贻贝压片糖果 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101558856B (zh) | 速溶牛蒡精粉的生产方法 | |
| CN102391549B (zh) | 一种黄秋葵水溶性多糖喷雾干燥粉的制备方法 | |
| CN101352241B (zh) | 茯苓营养粉及其制备方法 | |
| CN104621323A (zh) | 一种樱桃甜味高钙软糖及其制备方法 | |
| CN104605110A (zh) | 山莴苣固体茶含片的制备方法 | |
| CN103652726A (zh) | 一种基于莲藕全利用的藕粉制作工艺 | |
| CN105166888A (zh) | 一种人参鹿茸茶叶籽多肽含片及其制备方法 | |
| CN102132847A (zh) | 一种利用竹笋下脚料提取膳食纤维的方法 | |
| CN104605119A (zh) | 一种荷叶香味高钙软糖及其制备方法 | |
| CN104621495A (zh) | 一种火龙果果皮活性膳食纤维粉及其制备方法 | |
| CN105166939A (zh) | 一种茶叶籽多肽含片及其制备方法 | |
| CN102517974A (zh) | 一种豆腐渣膳食纤维可食用纸的制备方法 | |
| CN103652731A (zh) | 一种黄精咀嚼片及制备方法 | |
| CN103229948A (zh) | 一种木耳菜鱼骨泥营养挂面及其制备方法 | |
| CN103549421B (zh) | 一种枸杞多维效速粉及其生产方法 | |
| CN106376700A (zh) | 一种贻贝玉竹复合压片糖果的制备方法 | |
| CN104431765A (zh) | 一种芭蕉芋营养面及其制备方法 | |
| CN104305169A (zh) | 一种南瓜骨粉冲剂及其制备方法 | |
| CN106359809A (zh) | 一种海参蓝莓复合压片糖果加工方法 | |
| CN105367678A (zh) | 一种枸杞多糖的提取方法 | |
| CN104431093A (zh) | 一种速溶青稞麦茶及其制备方法 | |
| CN106389485A (zh) | 一种新型锁阳饮片的制备方法 | |
| CN105166902A (zh) | 一种速溶型黄秋葵超微粉的制备方法及其制得的黄秋葵超微粉 | |
| CN104115883A (zh) | 一种毛薯健脾养胃面粉及其制备方法 | |
| CN104664267A (zh) | 山楂干果粉的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |