CN106578787A - 一种辣木保健饮品制备方法 - Google Patents
一种辣木保健饮品制备方法 Download PDFInfo
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- CN106578787A CN106578787A CN201610995985.5A CN201610995985A CN106578787A CN 106578787 A CN106578787 A CN 106578787A CN 201610995985 A CN201610995985 A CN 201610995985A CN 106578787 A CN106578787 A CN 106578787A
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- moringa
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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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
本发明涉及一种辣木保健饮品制备方法,本发明采用辣木叶、梗茎、切片、清洗、烘干、粉碎、微波提取、酶解、过滤、精滤、调配、定容、超高温灭菌、灌装、套标、装箱。本发明保持辣木天然本身营养成分,并提取内含有物质和具有辣木独特清香风味,液色清新,持久清香,柔润爽口。
Description
技术领域
本发明涉及一种辣木保健饮品制备方法。
背景技术
辣木(Moringa oleifera Lam.)常绿或半落叶小乔木植物,因为辣木的根具有辛辣味,所以取名为“辣木”。1998 年以来,我国云南、广东、海南、福建等省大量引种辣木,现研究利用最多的是印度辣木。辣木根部外皮因含有两种生物碱而不可食用,除此之外,辣木全株均可食用,其味微辛、微温、无毒,某些部位如叶、花、豆荚还含有丰富的蛋白质、氨基酸、维生素、叶酸、泛酸及矿物质等。辣木不仅是素食者的理想食物,更是解决贫穷地区营养缺乏问题的天然营养库。辣木具有消炎、止痛、降压、护肝、强心、利尿、催乳等功效,因其功效之多,经常用其制药,以预防和治疗消化器官肿瘤、免疫力低下、高血压、坏血病、贫血、皮肤病、糖尿病、肥胖症等疾病。近代医学研究表明,辣木叶中含有皂苷、黄酮、多糖和酚类物质(酚类物质的浓度远低于使动物中毒的水平,而辣木皂苷是惰性的);辣木的根皮、种仁中含有生物碱,能起到抑制血管中交感运动神经的作用。可见,辣木不仅有很高的营养价值,更有很强的医疗保健功能,辣木受到营养学与医药学的高度重视,对辣木的开发有广阔的前景。
现有技术中的辣木饮料含有辣木的辛辣味,口感不佳;要么过于甜腻,失去了辣木原有的清香和营养成分。另外,现有的辣木饮料制备工艺并不能在消除辛辣味的同时保留辣木的大部分独特醇香及营养成分。因此,需要通过改进辣木饮料的原料配方,使之更适合于日常饮用的具有保健作用的休闲饮品。
发明内容
本发明的目的是提供新的一种辣木保健饮品及其制备方法。实现本发明的技术方案包括以下步骤;
一、首先培育栽培优质辣木原料,其栽培方法如下:
⑴播种:将种子用2000倍液绿亨2或其它杀菌剂浸泡24-48h,直接将辣木种子播种在基地里,每粒种子的间隔为20-24cm,深度2cm。
⑵给水:从播种到出苗前每天淋水一次,出苗后每隔5-8天淋水一次,并控制水量防止根腐。
⑶施肥:第一次采收后开始施肥,以后每次采收后均需要施肥;复合肥和有机肥交替使用:复合肥溶在灌溉水中施用,每株1-2g;有机肥与坚果果皮或谷壳混合后撒施,每株10-20g;每次采收后10天喷叶面肥。
⑷采收:当辣木高度约100cm时,进行第一次采收,采收方法是在生长点下完全展开的第一复叶叶柄处用手直接摘下菜用梢,或在离栽培基质60-70cm处用枝剪剪下成熟叶片和嫩梢;以后每隔30-45天采收一次,每次采收间隔时间取决于管理水平及气温。
⑸修剪:第一次采收后在离栽培基质50-60cm处修剪,以后每次采收结束摘除每个主枝上的第一复叶及其它影响生长的老叶和直径<0.5cm的细枝或茎,摘除植株30cm以下的所有叶片;每采收6次后在离栽培基质40-60cm处进行主枝回缩。
⑹温度控制:当气温低于20℃时进行搭棚盖膜,保持棚内昼温在25-35℃,夜温不低于10℃。
二、辣木饮品的生产工艺:
1、将干净无虫、药害的辣木原料, 辣木原料是指辣木树的叶、梗、茎、根切为2-3㎝长的小片段放入带有自动传送带到清洗槽中进行清洗除去绝大部分灰尘,通过传送带送入超声波清洗机中再清冼5-min,彻底除去辣木原料剩余灰尘,沥干备用;
2、经反渗透处理自来水,制得供生产饮料使用的纯净水;
3、将沥干的辣木原料(或干品)粉碎,原料粉碎细度在40-60目为好。按每吨产品比例按配辣木15kg, 金很花3kg, 罗汉果1kg,食品级麦芽糊精2.5 kg、柠檬酸钠3.5 kg、茶类浓缩液3-4kg,纯净水923kg,微波提取、酶解:微波频率2450MHz功率800W,处理5min,再经酶解处理,最终的)干辣木原料与水之比-料液比为1:20,在温度48℃、pH5,按总重量加入纤维素0.08%、果胶酶0.05%,酶解1.5h。
4.按比例(重量比)投入注滿纯净水的萃取,浸泡、煮沸85-90℃保持50分钟,然后将所得萃取液通过卫生泵输送到储液罐沉淀,减压浓缩;再通过卫生泵输送到储液罐沉淀后的液输送到冷热缸。在冷热缸中按重量每吨加入低果葡糖浆45Kg、木糖醇12kg,并按30-60转/min速度搅拌。
5、通过卫生泵将搅拌均匀的液体输送到过滤噐粗滤后进入储液罐, 再通过卫生泵输送到精滤器用硅藻土过滤进行离芯精滤、过滤后进入储液罐。
6、卫生泵将精滤器后的液体输送到易拉罐自动灌注,封口机, 该料液经髙温 135℃ 灭菌6—8秒。
7、进行灌装,装罐封口,灯检、套标、打码、成品(装箱)、入库、观察十天,视有否漏罐, 然后出厂销售。
与现有技术相比,本发明保持辣木天然本身营养成分,并提取内含有物质和具有辣木独特清香风味,液色清新,持久清香,柔润爽口,通过改进辣木饮料的原料配方,使之更适合于日常饮用的具有保健作用的休闲饮品,具有潜在良好市场空间和前景及经济和社会效益,可产业化生产,具有安全性、可行性、经济效益显著、可观发展前景。
具体实施方式
以下进一步说明本发明:
为实现保留辣木的大部分独特醇香及营养成分的目的,本发明的技术方案包括以下步骤;
一、首先培育栽培优质辣木原料,其栽培方法如下:
⑴播种:将种子用2000倍液绿亨2或其它杀菌剂浸泡24-48h,直接将辣木种子播种在基地里,每粒种子的间隔为20-24cm,深度2cm。
⑵给水:从播种到出苗前每天淋水一次,出苗后每隔5-8天淋水一次,并控制水量防止根腐。
⑶施肥:第一次采收后开始施肥,以后每次采收后均需要施肥;复合肥和有机肥交替使用:复合肥溶在灌溉水中施用,每株1-2g;有机肥与坚果果皮或谷壳混合后撒施,每株10-20g;每次采收后10天喷叶面肥。
⑷采收:当辣木高度约100cm时,进行第一次采收,采收方法是在生长点下完全展开的第一复叶叶柄处用手直接摘下菜用梢,或在离栽培基质60-70cm处用枝剪剪下成熟叶片和嫩梢;以后每隔30-45天采收一次,每次采收间隔时间取决于管理水平及气温。
⑸修剪:第一次采收后在离栽培基质50-60cm处修剪,以后每次采收结束摘除每个主枝上的第一复叶及其它影响生长的老叶和直径<0.5cm的细枝或茎,摘除植株30cm以下的所有叶片;每采收6次后在离栽培基质40-60cm处进行主枝回缩。
⑹温度控制:当气温低于20℃时进行搭棚盖膜,保持棚内昼温在25-35℃,夜温不低于10℃。
二、原料采集:
将优质无病虫害的辣木枝梗收集,切片、清洗、烘干(晒干)分级备用。
三、辣木饮品的生产工艺:
1、将干净无虫、药害的辣木原料, 辣木原料是指辣木树的叶、梗、茎、根切为2-3㎝长的小片段放入带有自动传送带到清洗槽中进行清洗除去绝大部分灰尘,通过传送带送入超声波清洗机中再清冼5-min,彻底除去辣木原料剩余灰尘,沥干备用;
2、经反渗透处理自来水,制得供生产饮料使用的纯净水;
3、将沥干的辣木原料(或干品)粉碎,原料粉碎细度在40-60目为好。按每吨产品比例按配辣木15kg, 金很花3kg, 罗汉果1kg,食品级麦芽糊精2.5 kg、柠檬酸钠3.5 kg、茶类浓缩液3-4kg,纯净水923kg,微波提取、酶解:微波频率2450MHz功率800W,处理5min,再经酶解处理,最终的)干辣木原料与水之比-料液比为1:20,在温度48℃、pH5,按总重量加入纤维素0.08%、果胶酶0.05%,酶解1.5h,其辣木黄酮等提取率可达90:100左右,比传统提取方法高10:100以上。
4.按比例(重量比)投入注滿纯净水的萃取,浸泡、煮沸85-90℃保持50分钟,然后将所得萃取液通过卫生泵输送到储液罐沉淀,减压浓缩;再通过卫生泵输送到储液罐沉淀后的液输送到冷热缸;在冷热缸中按重量每吨加入低果葡糖浆45Kg、木糖醇12kg,并按30-60转/min速度搅拌。
5、通过卫生泵将搅拌均匀的液体输送到过滤噐粗滤后进入储液罐, 再通过卫生泵输送到精滤器用硅藻土过滤进行离芯精滤、过滤后进入储液罐。
6、卫生泵将精滤器后的液体输送到易拉罐自动灌注,封口机, 该料液经髙温 135℃ 灭菌6—8秒。
7、进行灌装,装罐封口,灯检、套标、打码、成品(装箱)、入库、观察十天,视有否漏罐, 然后出厂销售。
说明:
(1)干辣木原料:辣木枝梗收购,切片、清洗、烘干(晒干)分级备用,适当补水,微波频率2450MHz功率800W,处理5min,再经酶解处理,最终的料液比为1:20,在温度48℃、pH5,按总重量加入纤维素0.08%、果胶酶0.05%,酶解1.5h,其辣木黄酮等提取率可达90:100左右,比传统提取方法高10:100以上。
(2)酶解生产新工艺:辣木新鲜原料(片或粉)经微波提取(微波功率800w)、酶解(按总重量加入纤維素酶0.07:100 , 果胶酶0.05:100)、粗滤,精滤(硅藻土过滤(离芯) 、调配(辣木、金银花、罗汉果、果萄糖) 、定容(每吨产品按配方比例辣木15kg, 金很花3kg,罗汉果1kg, 果萄糖45kg,木糖醇12kg,纯净水923kg/T总和):液体经髙温灭菌(135℃ 6—8秒);
灌装:
a.产品塑灌装:倒瓶.喷淋温度≤40℃、冷却、灯检、套标、打码、成品(装箱)、入库、观察十天(视有否漏罐);
b.产品易拉罐液体保持85℃-90℃,灌装封口,121℃杀菌15分钟,检验,包装入库。
(3)在本发明中,所述辅料为低果葡糖浆45Kg、木糖醇12kg。
(4)在本发明中,所述辅料调配饮料步骤中按总重量加入0.3:100金银花、罗汉果1:100、食品级麦芽糊精0.25:100、柠檬酸钠0.35:100;茶类浓缩液3-4kg/T。
(5)在本发明中,所述辅料调配步骤中定容后补冲纯净水。
6、辣木树一生中所含的成分与其他植物有着独特功能,这种功能人们在利用能够起到实实在在显著效果,对社会和人类的贡献。
辣木研究取得了以下技术结果:
⑴确定了原料处理方案:原料粉碎细度在40-60目为好,料液比1:20为佳。
⑵确定了酶解工艺条件:研究结果表明,在原料细度40目、料液比1:20、pH5.48℃、1.5h的条件下,酶加量分别为:纤维素酶0.08:100,果胶酶.07:100。在原料细度40目、料液比1:20、pH5.48℃、纤维素酶0.07:100、果胶酶0.05:100的条件下,酶解时间1.5h。
⑶确定了辣木微波处理工艺条件:
研究结果表明,微波功率为800W时提取率最高, 微波辐照时间为5min时提取效果最好。
(4)酶解最佳工艺条件:
正交试验为三因素(酶加量、酶解温度和酶解时间)的分别四水平。正交试验结果表明,最优因素组合—A2B3C2 ,即酶解最佳工艺条件为:加入纤维素0.07:100、果胶酶0.05:100,酶解温度48℃,酶解时间2h。通过极差分析,结果表明各因素对提取率效果影响的重要性顺序如下:酶解时间大于加酶量大于酶解温度。
⑸合酶微波法提取辣木成分的最佳工艺如下:
辣木新鲜原料(片或粉)经微波提取(微波功率800w)、酶解(纤維素酶0.07% , 果胶酶0.05%)、粗滤,精滤(硅藻土过滤(离芯) 、调配(辣木、金银花、罗汉果、果萄糖) 、定容(每吨产品按配方比例辣木15kg, 金很花3kg, 罗汉果1kg, 果萄糖45kg, 纯净水801kg,12Kg的总和) 、髙温灭菌(135℃ 6—8秒);
a.产品塑瓶灌装:倒瓶.喷淋温度≤40℃、冷却、灯检、套标、打码、成品(装箱)、入库、观察十天(视有否漏罐);
b.产品易拉罐液体保持85℃-90℃,灌装封口,121℃杀菌15分钟,检验,包装入库。
辣木含有丰富而惊人的营养,国家已将辣木视为新时代健康的食物,自从辣木树被证实是含有丰富高营养价值的植物后,在欧美、日本等已开发辣木树食物的国家,以其高蛋白、低脂质、高纤维、高维生素的含量的特性与特殊的降血糖、抗菌消炎、强心的保健效果而成为人们健康食品界的新宠。
辣木树的功效:辣木树是高钙、高蛋白质、高纤维、低脂质,并且具有增强体力、治疗贫血、抑制病菌、驱除寄生虫等功效。
辣木性味:辛、微温、无毒,它的成分营养丰富,含有维它命A,B,C,蛋白质,钙,钾,铁等矿物质。根据学者统计只要三汤匙的辣木树叶粉,就含有幼儿每日所需的27:100维他命A;42:100蛋白质;95:100的钙;70:100的铁22%的维他命C。辣木树所含的钙质是牛奶的四倍,钾是香蕉的三倍,铁是菠菜的三倍,维他命C是柑桔的七倍,维他命A是胡萝卜的四倍。
辣木的保健功效:辣木树已成为2015年欧美日等国家和台湾地区的新兴保健食品,它的特点是高钙、高蛋白质、高纤维和低脂质,成为人们提高生活及饮食品质,增强免疫力,促进身体健康,预防疾病的神奇植物。
1、用辣木树籽油治疗糖尿病。辣木树叶用于治疗高血压,在塞内加尔西非地区则用辣木树叶来治糖尿病。
辣木树的各个部位也用于治疗中风、苦闷、颜面神经麻痹、肠绞痛、尿道结石、糖尿病、癫痫、歇斯底里、痛风、腰痛、风湿病、皮肤病、脾脏和肝脏肿大以及肿瘤、溃疡、动物咬伤和眼疾。
2、辣木树花气味芳香,是很好的蜜源植物。在海地,辣木树花茶用于治感冒。花含有高量的钙和钾,在印度用为保健食品,椐说对视力很有帮助。辣木树叶含钾量高,高钾饮食则能预防高血压。
Claims (1)
1.一种辣木保健饮品制备方法, 其特征在于:
一、首先培育栽培优质辣木原料,其栽培方法如下:
⑴播种:将种子用2000倍液绿亨2或其它杀菌剂浸泡24-48h,直接将辣木种子播种在基地里,每粒种子的间隔为20-24cm,深度2cm;
⑵给水:从播种到出苗前每天淋水一次,出苗后每隔5-8天淋水一次,并控制水量防止根腐;
⑶施肥:第一次采收后开始施肥,以后每次采收后均需要施肥;复合肥和有机肥交替使用:复合肥溶在灌溉水中施用,每株1-2g;有机肥与坚果果皮或谷壳混合后撒施,每株10-20g;每次采收后10天喷叶面肥;
⑷采收:当辣木高度约100cm时,进行第一次采收,采收方法是在生长点下完全展开的第一复叶叶柄处用手直接摘下菜用梢,或在离栽培基质60-70cm处用枝剪剪下成熟叶片和嫩梢;以后每隔30-45天采收一次,每次采收间隔时间取决于管理水平及气温;
⑸修剪:第一次采收后在离栽培基质50-60cm处修剪,以后每次采收结束摘除每个主枝上的第一复叶及其它影响生长的老叶和直径<0.5cm的细枝或茎,摘除植株30cm以下的所有叶片;每采收6次后在离栽培基质40-60cm处进行主枝回缩;
⑹温度控制:当气温低于20℃时进行搭棚盖膜,保持棚内昼温在25-35℃,夜温不低于10℃;
二、辣木饮品的生产工艺:
1、将干净无虫、药害的辣木原料, 辣木原料是指辣木树的叶、梗、茎、根切为2-3㎝长的小片段放入带有自动传送带到清洗槽中进行清洗除去绝大部分灰尘,通过传送带送入超声波清洗机中再清冼5-min,彻底除去辣木原料剩余灰尘,沥干备用;
2、经反渗透处理自来水,制得供生产饮料使用的纯净水;
3、将沥干的辣木原料或干品粉碎,原料粉碎细度在40-60目;按每吨产品比例按配辣木15kg, 金很花3kg, 罗汉果1kg,食品级麦芽糊精2.5 kg、柠檬酸钠3.5 kg、茶类浓缩液3-4kg,纯净水923kg,微波提取、酶解:微波频率2450MHz功率800W,处理5min,再经酶解处理,最终的)干辣木原料与水之比-料液比为1:20,在温度48℃、pH5,按总重量加入纤维素0.08%、果胶酶0.05%,酶解1.5h;
4.投入注滿纯净水的萃取,浸泡、煮沸85-90℃保持50分钟,然后将所得萃取液通过卫生泵输送到储液罐沉淀,减压浓缩;再通过卫生泵输送到储液罐沉淀后的液输送到冷热缸;在冷热缸中按重量每吨加入低果葡糖浆45Kg、木糖醇12kg,并按30-60转/min速度搅拌;
5、通过卫生泵将搅拌均匀的液体输送到过滤噐粗滤后进入储液罐, 再通过卫生泵输送到精滤器用硅藻土过滤进行离芯精滤、过滤后进入储液罐;
6、卫生泵将精滤器后的液体输送到易拉罐自动灌注,封口机, 该料液经髙温 135℃灭菌6—8秒;
7、进行灌装,装罐封口、灯检、套标、打码、成品装箱、入库、观察十天视有否漏罐, 然后出厂销售。
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CN110973308A (zh) * | 2019-12-04 | 2020-04-10 | 中山大学新华学院 | 一种辣木饮品的制备方法 |
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CN110973308A (zh) * | 2019-12-04 | 2020-04-10 | 中山大学新华学院 | 一种辣木饮品的制备方法 |
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