CN106690165A - 大蒜脆片及其加工方法 - Google Patents
大蒜脆片及其加工方法 Download PDFInfo
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- CN106690165A CN106690165A CN201611239168.3A CN201611239168A CN106690165A CN 106690165 A CN106690165 A CN 106690165A CN 201611239168 A CN201611239168 A CN 201611239168A CN 106690165 A CN106690165 A CN 106690165A
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- garlic
- crisp chip
- drying
- powder
- odorless
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Abstract
本发明具体公开了一种大蒜脆片及其加工方法,涉及的方案是以无臭大蒜澄清汁、山楂粉为原料,经混合,成型,烘干、包装而成;其中无臭大蒜澄清汁与山楂粉的重量百分比为:无臭大蒜澄清汁5%~10%,山楂粉90%~95%。本发明工艺简单,易于掌控,生产成本低,无环境污染,产品适宜大众普及食用,作为一种新的风味和风格的可口脆片,具有较好的市场前景。
Description
技术领域
本发明属于食品加工技术领域,涉及一种具有保健功能的大蒜脆片食品,同时还涉及该大蒜脆片食品的加工方法。
背景技术
大蒜,也称蒜,蒜头,为百合科葱属植物蒜Allium satium L.的鳞茎。其化学成分:鳞茎含挥发油,油中主要成分为大蒜辣素,为一种植物杀菌素。此外尚含有微量的碘等。新鲜大蒜中无大蒜辣素,而有一种大蒜氨酸,此酸经大蒜中的大蒜酶分解产生大蒜辣素及两个二硫化丙烯基。大蒜挥发油所含硫化物为甲基烯丙基一硫化物、二甲基二硫化物、二烯丙基一硫化物、甲基烯丙基二硫化物、二甲基三硫化物、二烯丙基二硫化物、甲基烯丙基三硫化物和二烯丙基三硫化物。近年来有人对云南曲靖产大蒜挥发油进行了分析,鉴定了20个化合物:6-甲基-1-1硫杂-2,4-环己二烯;5-甲基-1,2-二硫杂-3-环戊烯;4-甲基-1,2-二硫杂-3-环戊烯;4-乙烯基-1,2,3-三硫杂-5-环已烯及甲基烯丙基五硫醚等。此外,还含有糖类、氨基酸类、脂质类、维生素、无机盐、微量元素等。现代药理研究证明其药理及功效有消肿,解毒,杀虫。用于痈疖癣疮,痨咳痢泻,钩虫蛲虫病等。药理研究:①防治肿瘤,阻断亚硝胺合成,抑制癌细胞,对食管癌前病变有明显抑制作用;②提高细胞免疫、体液免疫和非特异性免疫功能,是一种良好的免疫促进剂;③抗细菌,抗真菌,抑制病毒,抗原虫和滴虫;④抑制血小板聚集,改善微循环,降血压,降血脂及溶血栓作用,可明显减轻动脉粥样硬化进展及降低心肌梗死发生率;⑤降血糖,提高胰岛素水平,促进内源性胰岛素分泌;⑥抑制精子生成;⑦兴奋子宫;⑧改善慢性铅中毒症状,抗蛇毒作用;⑨钙拮抗作用及扩张血管作用;⑩清除自由基和抗氧化作用,保护脑细胞和保肝作用(贾公孚主编,临床药物新用联用大全,2006年12月第2版,737页),该文献还介绍山楂与大蒜配合可以增强降压作用,并延长作用时间,此种降压效应是胆碱能神经样作用(贾公孚主编,临床药物新用联用大全,2006年12月第2版,741页)。对具有很好保健功效的大蒜或山楂作为保健食品市场有片剂、胶囊、颗粒剂等剂型,缺乏食品的特色,脆片食品由于口感松脆,色香,味美,成为时尚流行的休闲食品。目前市场上为数较多的以蔬菜和水果为主要原料制成的脆片,很受消费者欢迎。将具有保健功效的大蒜和具有增强大蒜功效作用,同时也具有很好保健作用的山楂复配制作成具有保健功能的脆片食品,一定也会受到消费者的青睐。
发明内容
本发明的目的是提供一种大蒜脆片食品。
本发明的目的还在于提供一种该脆片的加工方法。
为了实现本发明,具体采用了以下技术方案:
本发明的大蒜脆片,是以无臭大蒜澄清汁、山楂粉为原料,经混合、成型、烘干而成。
其中无臭大蒜澄清汁、山楂粉按以下重量百分比进行配比:无臭大蒜澄清汁5%~10%,山楂粉90%~95%。
其中所述的无臭大蒜澄清汁是由本发明申请人母公司(徐州绿之野生物食品有限公司)依据国家发明专利(专利号:201310231397.0)开发的原材料产品,其制备方法是根据该发明专利权利要求1一种制备无臭大蒜澄清汁的方法,其特征是将脱臭干制大蒜粉碎、过150 目筛,得无臭大蒜粉,将无臭大蒜粉与水的质量比为 1:10,沸水浴糊化30min,将高温α-淀粉酶加入糊化液中,然后在 pH4.5、温度90℃、α-淀粉酶用量0.45%、水浴时间55min的条件处理,得酶解液,酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min下离心30min得离心液,即为无臭大蒜澄清汁。在实际生产中具体制备方法是按该发明专利说明书中实施例的步骤方法:取脱臭干制大蒜成品,经粉碎、过 150目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min下离心30min得离心液,即为无臭大蒜澄清汁。当然,在实施例的步骤操作工艺中,首先是对该发明专利说明书全文较为了解的基础上进行的,比如该专利(ZL201310231397.0)在加工生产无臭大蒜澄清汁的过程中,采用的原料是来自本公司母公司发明专利(ZL201210249529.8)的方法制得的脱臭干制大蒜,制备得到的无臭大蒜澄清汁工艺稳定,产品性质稳定,具有很好的质量效果,作为本发明的原料使用是有保证的。
山楂,采用符合药材使用的山楂饮片,山楂粉可采用超微粉碎设备粉碎成300~1800目的超微粉。
为了改善大蒜脆片食品的口感和风味,还可以加入无臭大蒜澄清汁、山楂粉总量1%~15%的添加剂。
其中添加剂主要有甜味剂(如L-阿拉伯糖、山梨糖醇、木糖醇、甘露醇、山梨醇、蜂蜜等)、调味品(如食盐、香精、味精、天然香料如花椒、茴香、孜然、桔皮、咖喱粉、辣椒、十三香等、食用油等)、增稠剂(如琼脂、桃胶、阿拉伯胶、白芨胶、海藻酸钠等)。
本发明大蒜脆片的加工方法,是将净山楂饮片经干燥、粉碎后与无臭大蒜澄清汁混合,采用压片设备压制成型,烘干,包装即得。
其中所述的烘干为采用90℃~300℃的低温热风烘干6~10小时。对制成的大蒜脆片,为了便于储存和保质,可采用真空包装或充氮包装。
山楂,别名红果子,为蔷薇科山楂属植物山里红Crataegus pinnatifida Bungevar.maior N.E.Br.、或山楂Crataegus pinnatifida Bunge的干燥成熟果实。
饮片性状:山楂呈类圆形片状,表面棕黄色,常卷曲皱缩,中间有成环状排列的浅黄色果核,多脱落。周边深红色,微有光泽,有细纵纹和灰白色小点,偶可见短细柄或凹窝。其化学成分,山楂果实含黄酮及其苷类化合物:主要苷元为芹菜素、木柰酚类、木犀草素、槲皮素及二氢黄酮类等。主要有牡荆素、异牡荆素、山楂苷A、B、C、D、I,红蓼素、异红蓼素等;黄烷醇类及其聚合物:儿茶素、表儿茶素、白矢车菊素、前化靛A2、前花青素B2、B4、B5、C1、D1、E1;有机酸类化合物:包括三萜类和其他有机酸,主要有熊果酸、齐墩果酸、山楂酸、科罗索酸、没食子酸、绿原酸、咖啡酸、酒石酸、枸橼酸等。从山楂根中分离得到芹菜素、2,3,4,6-四甲氧基-7-羟基二苯并呋喃。山楂具有消食化积,活血散瘀功效。临床常用于食滞不化、腹胀泄泻,产后瘀阻、恶露不尽等。现代药理研究具有:①促进胃酶分泌及脂肪类食物消化,增强酶活性,调整胃肠功能;②降血压,降血脂,增加冠状动脉血流,抗心律失常,增强心肌收缩力;③扩张血管,缓解血管痉挛,强心,抗心绞痛,抗心律失常;④抗菌;⑤驱绦虫;⑥缜痛;⑦抗血小板聚集;⑧保护视网膜;⑨抑制畸变(贾公孚,临床药物新用联用大全,2006年12月第2版,750页)。山楂与大蒜配合可以增强降压作用,并延长作用时间,此种降压效应是胆碱能神经样作用(贾公孚,临床药物新用联用大全,2006年12月第2版,741页)。
本发明的有益效果如下:
1、本发明是利用“制备无臭大蒜澄清汁(ZL201310231397.0)”说明书中实施例技术方案获得的无臭大蒜澄清汁为基本原料和具有协同作用的山楂粉制得的大蒜脆片食品,不仅使无臭大蒜澄清汁在食品加工中得到更多的有益应用,也克服了大蒜常规制备产品中的辛辣和刺激性味道,同时将山楂粉碎成超细微粉能够使产品细腻,食后无渣,最大限度地保持了大蒜和山楂原有的营养成分及保健功效,而且根据不同的需要制得不同风味和风格的可口脆片,使人们在享受休闲食品的同时,也得到了大蒜和山楂的有益保健功效。
2、由于本发明采用了制片工艺技术,避免了挥发性成分的散失,同时将包装采用真空包装或充氮包装,可有效防止产品中各有效成分的氧化或串味。
3、本发明加工工艺简单,易于掌控,生产成本低,无环境污染,能够实现工业化生产,适宜大众普及食用。作为一种新的大蒜脆片食品,具有很好的市场前景。
具体实施方式
下面结合实施例对本发明具体实施方式作进一步说明,不应看作是对本发明的限制,对以下优选的实施方式,对本领域的技术人员来说,在不脱离本发明方案技术原理的前提下进行的改进和润饰均应视为本发明的保护范围。
实施例1
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成300目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁5公斤,山楂粉95公斤充分混合均匀,同时加入L-阿拉伯糖、琼脂,其中L-阿拉伯糖和琼脂的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于90℃下烘干10小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例2
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成1800目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁10公斤,山楂粉90公斤充分混合均匀,同时还加入食用盐、味精、天然香料、食用油和海藻酸钠,其中食用盐、味精、天然香料、食用油和海藻酸钠的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于300℃下烘干6小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例3
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成1000目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁8公斤,山楂粉92公斤充分混合均匀,同时加入食用盐、味精、香精、食用油和琼脂,其中食用盐、味精、香精、食用油和琼脂的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于150℃下烘干6小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例4
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成500目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁6公斤,山楂粉94公斤充分混合均匀,同时加入木糖醇、蜂蜜、阿拉伯胶,其中木糖醇、蜂蜜和阿拉伯胶的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于120℃下烘干9小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例5
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成700目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁7公斤,山楂粉93公斤充分混合均匀,同时加入食用盐、味精、花椒、辣椒、食用油和海藻酸钠,其中食用盐、味精、花椒、辣椒、食用油和海藻酸钠的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于250℃下烘干6.5小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例6
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成400目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁9公斤,山楂粉91公斤充分混合均匀,同时加入食用盐、味精、孜然、食用油和海藻酸钠,其中食用盐、味精、孜然、食用油和海藻酸钠的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于150℃下烘干8小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例7
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成800目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁6.5公斤,山楂粉93.5公斤充分混合均匀,同时加入食用盐、十三香、食用油和琼脂,其中食用盐、十三香、食用油和琼脂的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于120℃下烘干9小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例8
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成1200目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁8.5公斤,山楂粉91.5公斤充分混合均匀,同时加入木糖醇和琼脂,其中木糖醇和琼脂的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于150℃下烘干8小时;(5)烘干后的脆片,采用真空包装或充氮包装。
实施例9
(1)按发明专利ZL201310231397.0实施例的方法,取脱臭干制大蒜成品,经粉碎、过150 目筛,得无臭大蒜细粉;称取无臭大蒜细粉10公斤,加水100公斤,充分搅拌均匀,用沸水浴湖化30min后,加入0.495公斤α-淀粉酶搅拌均匀,调整pH值至4.5、温度90℃、水浴保温55min后,得酶解液,将酶解液加热至100℃,灭酶煮沸保持15min后,采用6000r/min 下离心30min得离心液,即为无臭大蒜澄清汁;(2)取净药材山楂饮片,采用电热烘箱于85℃~90℃烘干6~8小时,使水分含量小于2%,然后用超微粉碎设备粉碎成600目的超微粉,得山楂粉;(3)称取无臭大蒜澄清汁7.5公斤,山楂粉92.5公斤充分混合均匀,同时加入食用盐、花椒、辣椒、食用油和海藻酸钠,其中食用盐、花椒、辣椒、食用油和海藻酸钠的用量按食品制作的常规用量计,混合均匀后,采用压片设备压制成型;(4)置于烘箱中,于200℃下烘干7小时;(5)烘干后的脆片,采用真空包装或充氮包装。
Claims (5)
1.一种大蒜脆片,其特征是以无臭大蒜澄清汁、山楂粉为原料,经混合,成型,烘干而成;所述原料按以下重量百分比进行配比:无臭大蒜澄清汁5%~10%,山楂粉90%~95%。
2.如权利要求1所述的大蒜脆片,其特征在于,所述的山楂粉为300~1800目的超微粉。
3.如权利要求1所述的大蒜脆片,其特征在于,所述原料中包括无臭大蒜澄清汁、山楂粉总重量1%~15%的添加剂。
4.一种如权利要求1所述的大蒜脆片的加工方法,其特征在于,是将净山楂饮片经干燥、采用超微粉碎设备进行粉碎,然后与无臭大蒜澄清汁混合,采用压片设备压制成型,烘干,包装即得。
5.如权利要求4所述的方法,其特征在于,所述烘干为采用90℃~300℃的低温热风烘干6~10小时。
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CN103271294A (zh) * | 2013-05-14 | 2013-09-04 | 史岩军 | 一种蒜蓉味大球盖菇脆片及其制备方法 |
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CN103271294A (zh) * | 2013-05-14 | 2013-09-04 | 史岩军 | 一种蒜蓉味大球盖菇脆片及其制备方法 |
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Application publication date: 20170524 |