CN106561949A - 一种功能性复方葛根糖化食品的制备方法 - Google Patents
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Abstract
一种功能性复方葛根糖化食品的制备方法,先将新鲜的葛根经过清洗、蒸煮、打浆、液化、糖化、过滤制备葛根糖稀;再把糯米蒸煮,捣烂酶解制备麦芽糖;最后将葛根糖稀与糯米麦芽糖混合调制成为富含葛根黄酮的功能性复方葛根饴糖,或在功能性葛根饴糖原浆中添加功能性天然高分子食品聚合物或螺旋藻制备功能性复方葛根软糖食品。本发明有效控制了传统的葛根切片干制或者制粉对葛根黄酮的破坏;改变了用白酒浸泡葛根制备葛根药酒受众少的局限性,提高了葛根功能性成分的加工利用效率,拓宽了葛根功能性食品的适用范围。
Description
技术领域
本发明属于食品科学与工程技术领域。
技术背景
葛根是一种多年生藤本豆科植物,除了具有食用价值外,葛根还是一种常见的中药,脾胃经,中品。葛根可解表退热,生津,透疹,升阳止泻,用于外感发热头痛、口渴、消渴、麻疹不透、热痢、泄泻。随着科学研究的发展,葛根的营养与功能形成分也逐渐被明朗化。葛根富含淀粉、葛根素木糖苷、大豆黄酮、大豆黄酮苷等物质,医学研究发现,葛根素具有降血压、降血脂、降血糖、扩张血管等疗效。但是由于葛根口感粗糙,直接食用的人很少,而且新鲜的葛根也很难得到有效的保存,多数葛根被加工称葛粉,或者泡制成葛酒,限制了葛根的食(药)品利用效率。例如专利号为CN201210095009.6的中国发明专利《葛根酒的制备方法及其产品》,虽然也可以较好地保留其中的葛根素,但是以酒为溶剂,具有一定的局限性,长期饮酒会对人体的胃、肝脏、心脑血管系统及神经系统造成危害,因此适用人群小。
发明内容
本发明的目的是提出一种功能性复方葛根糖化食品的制备方法。
本发明的目的是通过以下技术方案实现的。
本发明所述的一种功能性复方葛根糖化食品的制备方法,其特征是包括以下步骤。
(1)葛根糖稀制备。
先将新鲜的葛根100质量份数经过清洗、蒸煮、加水50质量份数打浆,加入α-淀粉酶1~3质量份数、氯化钙0.001~0.01质量分数、半纤维素酶1~2质量份数和纤维素酶1~3质量份数,隔绝氧气、避光、搅拌下水解糖化时间为1~12h,温度为45~80℃。待葛根中的淀粉、半纤维素和少量的纤维素液化后,用200~300目的尼龙滤网挤压过滤,获得富含葛根黄酮的功能性葛根糖稀备用。滤渣残留丰富的α-淀粉酶、半纤维素酶和纤维素酶,冷藏备用。
(2)糯米麦芽糖制备。
将糯米100质量份数加水100质量份数蒸煮熟透捣烂,加入β-淀粉酶1~3质量份数、纤维素酶1~2质量份数,糖化时间为2~12h,温度为40~75℃,在搅拌下酶解制备麦芽糖,用200~300目的尼龙滤网挤压过滤,滤出浆状物备用,滤渣可用于作反刍动物饲料。
(3)功能性葛根饴糖原浆的制备。
将步骤(1)的富含葛根黄酮的功能性葛根糖稀40~60质量份数与步骤(2)的糯米麦芽糖40~60质量份数混合调制成为富含葛根黄酮的功能性葛根饴糖原浆。
(4)功能性复方葛根糖化食品食品制备。
将步骤(3)所制备的功能性葛根饴糖原浆100质量份数,葡萄干5~10质量份数、龙眼肉干1~5质量份数、姜末0.5~2质量份数、红枣泥5~10质量份数、莲蓉1~5质量份数、枸杞子1~5质量份数,混匀,压实,切块,经过减压低温干燥成含水率小于15%~25%的功能性复方葛根饴糖食品,用聚丙烯袋真空包装。
本发明步骤(2)中,所述的β-淀粉酶1~3质量份数和纤维素酶1~2质量份数可以用麦芽粉5~10质量份数替代;也可以用β-淀粉酶1~2质量份数,另加步骤(1)中产生的全部滤渣来代替。充分利用其中残留的α-淀粉酶、半纤维素酶和纤维素酶,以节约生产成本。
本发明也可以在功能性葛根饴糖原浆中添加功能性天然高分子食品聚合物或螺旋藻制备功能性复方葛根软糖食品。
本发明根据葛根富含淀粉的特点,将其转化为葛根饴糖,则不仅可以有效的保留其中的黄酮,还可大大的拓宽其消费群体。本发明的葛根饴糖老少皆宜,而且长期食用,可以增强机体抗氧化力,降低心脑血管疾病的发病率,预防痛风及减少急性痛风的发作。
本发明优点。
(1)本发明通过杀灭葛根多酚氧化酶、隔氧、避光等多重防护措施,采用淀粉酶—半纤维素酶—纤维素酶组成多酶复合体系,首先把葛根中丰富的淀粉、半纤维素和纤维素部分液化成为麦芽糖和水溶性膳食纤维,同时释放葛根黄酮,制备的功能性葛根糖稀,提高了葛根的食(药)品利用效率,改变了葛根饮片、葛根浸泡酒产品单调,功能性成分利用率低下、受众少的局面。
(2)在糯米制备麦芽糖的工艺中,循环利用葛根液化过程的酶类,强化了半纤维素酶和纤维素酶,有利于把糯米中的半纤维素和纤维素类转化为水溶性膳食纤维,提高了糯米饴糖的功能性指标。
(3)依据中医药学君臣佐使的配方理论与方法,在功能性葛根饴糖原浆中复配葡萄干、龙眼肉干、姜末、红枣泥、莲蓉、枸杞子、魔芋多糖等药食两用成份,制备了功能性复方葛根糖化食品,提高了其适用范围。
(4)本发明利用功能性葛根饴糖原浆富含黄酮类抗氧化成分,与藻类蛋白食材巧妙结合,解决单细胞蛋白原料核酸类物质偏高造成的适宜消费人群较少的问题。
具体实施方式
本发明将通过以下实施例作进一步说明。
实施例1。功能性葛根饴糖原浆制作。
(1)先将新鲜的葛根100kg经过清洗、蒸煮、加水50kg打浆,加入α-淀粉酶1kg、氯化钙0.015kg、半纤维素酶1kg和纤维素酶1kg,隔绝氧气、避光、搅拌下水解糖化时间为6h,水解温度为60℃。葛根中的淀粉、半纤维素和少量的纤维素液化后,用200目的尼龙滤网挤压过滤,获得富含葛根黄酮的功能性葛根糖稀备用。滤液备用。
(2)糯米100kg,加水100kg蒸煮熟化后捣烂,加入β-淀粉酶3kg、纤维素酶2kg,糖化时间为6h,水解温度为75℃,在搅拌下酶解制备糯米麦芽糖,用200目的尼龙滤网挤压过滤,获得糯米麦芽糖。滤渣供作反刍动物饲料。
(3)将富含葛根黄酮的功能性葛根糖稀40kg与糯米麦芽糖60kg混合调制成为富含葛根黄酮的功能性葛根饴糖原浆,分装灭菌。
实施例2。功能性复方葛根饴糖食品制作。
(1)辅料准备:称取优质葡萄干7.5kg;莆田龙眼肉干2kg,姜末0.5kg,红枣泥5kg,莲蓉2kg,枸杞子3kg,分别精选整理成粒径1.5cm以下的颗粒或粉末。
(2)取实施例1中的功能性葛根饴糖原浆100kg,与步骤(1)处理后的辅料在夹层锅中搅拌混匀,经过压实后切成5×3×1cm的块状,再经减压低温干燥成含水率小于20%的功能性复方葛根饴糖食品,用聚丙烯膜包装。
实施例3。功能性葛根魔芋软糖制作。
(1)取实施例1中的功能性葛根饴糖原浆100kg,在夹层中锅中加热到100℃,取优质魔芋粉10kg,逐步添加并搅拌促其完全融化,形成粘稠浆料,停止加热和搅拌;
(2)将步骤(1)的浓稠浆料趁热倒进连格食品模具,待其完全冷却凝固后形成功能性复方葛根饴糖食品块,脱模包装待售。
实施例4。功能性葛根螺旋藻魔芋软糖制作。
(1)取实施例1中的富含葛根黄酮的功能性葛根糖稀100kg,在夹层中锅中加热到100℃,取优质螺旋藻粉2kg、优质魔芋粉10kg,逐步添加并搅拌促其完全融化,形成粘稠浆料,停止加热和搅拌。
(2)将步骤(1)的浓稠浆料趁热倒进连格食品模具,待其完全冷却凝固后,扥到功能性复方葛根螺旋藻魔芋软糖食品块,脱模包装待售。
Claims (4)
1.一种功能性复方葛根糖化食品的制备方法,其特征是包括以下步骤:
(1)葛根糖稀制备:先将新鲜的葛根100质量份数经过清洗、蒸煮、加水50质量份数打浆,加入α-淀粉酶1~3质量份数、氯化钙0.001~0.01质量分数、半纤维素酶1~2质量份数和纤维素酶1~3质量份数,隔绝氧气、避光、搅拌下水解糖化时间为1~12h,温度为45~80℃;待葛根中的淀粉、半纤维素和少量的纤维素液化后,用200~300目的尼龙滤网挤压过滤,获得富含葛根黄酮的功能性葛根糖稀备用;滤渣残留丰富的α-淀粉酶、半纤维素酶和纤维素酶,冷藏备用;
(2)糯米麦芽糖制备:将糯米100质量份数加水100质量份数蒸煮熟透捣烂,加入β-淀粉酶1~3质量份数、纤维素酶1~2质量份数,糖化时间为2~12h,温度为40~75℃,在搅拌下酶解制备麦芽糖,用200~300目的尼龙滤网挤压过滤,滤出浆状物备用,滤渣可用于作反刍动物饲料;
(3)功能性葛根饴糖原浆的制备:将步骤(1)的富含葛根黄酮的功能性葛根糖稀40~60质量份数与步骤(2)的糯米麦芽糖40~60质量份数混合调制成为富含葛根黄酮的功能性葛根饴糖原浆;
(4)功能性复方葛根饴糖食品制备:将步骤(3)所制备的功能性葛根饴糖原浆100质量份数,葡萄干5~10质量份数、龙眼肉干1~5质量份数、姜末0.5~2质量份数、红枣泥5~10质量份数、莲蓉1~5质量份数、枸杞子1~5质量份数,混匀,压实,切块,经过减压低温干燥成含水率小于15%~25%的功能性复方葛根饴糖食品。
2.根据权利要求1所述的功能性复方葛根糖化食品的制备方法,其特征是步骤(2)中,所述的β-淀粉酶1~3质量份数和纤维素酶1~2质量份数用麦芽粉5~10质量份数替代。
3.根据权利要求1所述的功能性复方葛根糖化食品的制备方法,其特征是步骤(2)中,所述的β-淀粉酶1~3质量份数和纤维素酶1~2质量份数用β-淀粉酶1~2质量份数,另加步骤(1)中产生的全部滤渣来代替。
4.根据权利要求1所述的功能性复方葛根糖化食品的制备方法,其特征是在功能性葛根饴糖原浆中添加功能性天然高分子食品聚合物或螺旋藻制备功能性复方葛根软糖食品。
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