CN106721859A - 百香果及生姜系列泡腾片的研制 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及到百香果及生姜系列泡腾片的研制方法。以生姜和百香果为主要原料,奶粉、红糖、凤梨、脐橙和香蕉为配料,制备不同风味的百香果系列泡腾片(百香果凤梨泡腾片、百香果脐橙泡腾片及百香果香蕉泡腾片)和生姜系列泡腾片(生姜红糖泡腾片和生姜奶粉泡腾片)。本发明将各种原料和配料经冷冻干燥粉碎过筛制粉,取适宜比例果粉,添加柠檬酸、碳酸氢钠、糊精和白砂糖等辅料混合调配、粉碎、过筛、干燥、压片。本发明工艺简单、成本低、易于工业化生产,为生姜和百香果的开发利用提供了依据;产品携带方便、崩解时限短、口味独特,具有百香果独特的香味和生姜的辣味,能满足人们追求天然的饮食需求。
Description
技术领域
本发明涉及食品加工领域,尤其涉及百香果及生姜系列泡腾片的研制方法。
背景技术
百香果,学名西番莲,又称巴西果、鸡蛋果,是西番莲科多年生木质藤本植物果实的通称。我国于1913年引入,目前在台湾、福建广东、广西、重庆和云南等地方都有栽培。百香果按照形态和品质可以分为紫百香果、黄百香果等种类。百香果有百余种水果的香味,并且其Vc含量丰富,被称为Vc之王、果汁之王。百香果可药食两用,具有活血强身、滋阴补肾、生津止渴、降脂降压等丰富的医药保健功能。
生姜是姜科姜属植物姜的新鲜根茎,是热带、亚热带地区的一种重要栽培植物。在我国的中部、东南部至西南各省广为栽培。生姜是国际贸易中最重要的根茎类香辛料,也是亚洲传统的药食两用植物。生姜具有抗肿瘤、温中止呕、解表散寒等功效。
泡腾片具有在水中迅速崩解,有效成分可被迅速吸收利用,服用、携带方便等特点。
目前,已公开的关于百香果相关专利都主要集中在果酒、果醋、酸奶、茶类等方面,生姜的相关专利主要集中在饮料、药片、茶类、调味粉等方面,均没有涉及到百香果及生姜系列泡腾片的研制。本发明的成品泡腾片以百香果和生姜为主要原料制粉、混合调配、造粒、干燥、压片而成。此系列产品种类多样、口味独特、崩解速度快、具有较高的营养价值,符合不同人群的不同需求。
发明内容
本发明的目的是分别以生姜及百香果为主要原料,制备不同风味、适合不同人群,尤其是妇女、儿童食用的泡腾片。
本发明采取的技术方案如下:
百香果系列泡腾片的研制,其步骤如下:
(1)原料预处理:新鲜百香果、香蕉、脐橙和凤梨挑选后清洗,去皮,将去皮后的百香果、香蕉、脐橙和凤梨分别倒入打浆机中打浆,得到百香果浆、香蕉浆、脐橙浆和凤梨浆;
(2)果粉制取:将不同的果浆分别放置在-80℃冰箱中预冻12h,用冷冻干燥机干燥24h,再用高速万能粉碎机将其粉碎,过80~100目筛,得到百香果粉、香蕉粉、脐橙粉和凤梨粉;
(3)混合调配:加入百香果粉25%~35%,凤梨粉(香蕉粉、脐橙粉)25%~35%,白砂糖15%~25%,柠檬酸6%~10%,碳酸氢钠8%~15%,麦芽糊精1~4%,混合,用高速万能粉碎机粉碎、混合均匀,过80~100目筛,造粒;
(4)烘干:将造粒后的样品置于50℃~60℃的烘箱中干燥1~5min;
(5)压片:加入适量脱模剂硬脂酸镁,混合均匀后用压片机压片,得到每片4g左右的百香果凤梨泡腾片、百香果香蕉泡腾片和百香果脐橙泡腾片。
生姜系列泡腾片的研制,其步骤如下:
(1)原料预处理:挑选新鲜的生姜后清洗,去皮,将去皮后的生姜倒入打浆机中打浆得到生姜浆;
(2)制生姜粉:将生姜浆放置在-80℃冰箱中预冻12h,用冷冻干燥机干燥24h,再用高速万能粉碎机将其粉碎,过80~100目筛得到生姜粉;
(3)混合调配:加入生姜粉8%~17%,奶粉(红糖粉)35%~55%,白砂糖20%~30%,柠檬酸6%~10%,碳酸氢钠8%~15%,麦芽糊精1%~4%,混合,用高速万能粉碎机粉碎、混合均匀,过80~100目筛,造粒;
(4)烘干:将造粒后的样品置于50℃~60℃的烘箱中干燥1~5min
(5)压片:加入适量脱模剂硬脂酸镁,混合均匀后用压片机压片,得到每片4g左右的生姜奶粉泡腾片和生姜红糖泡腾片;
本发明与传统泡腾片相比具有以下优点:
本发明研制的泡腾片携带、食用方便,崩解时间短,20~30s即可在水中崩解,而且能保持百香果、生姜等原料的营养及独特风味物质,可以满足不同人群的不同需求;本发明工艺简单,无污染,易于工业化生产。
具体实施方式
通过以下具体实施例进一步详细说明本发明,但并不受限于此,可以在本发明权利要求限定的范围内进行各种改变。
百香果系列泡腾片的研制,其步骤如下:
(1)原料预处理:新鲜百香果、香蕉、脐橙和凤梨挑选后清洗,去皮,将去皮后的百香果、香蕉、脐橙和凤梨分别倒入打浆机中打浆,得到百香果浆、香蕉浆、脐橙浆和凤梨浆;
(2)果粉制取:将不同的果浆分别放置在-80℃冰箱中预冻12h,用冷冻干燥机干燥24h,再用高速万能粉碎机将其粉碎,过80目筛得到百香果粉、香蕉粉、脐橙粉和凤梨粉;
(3)混合调配:加入百香果粉30%,凤梨粉(香蕉粉、脐橙粉)30%,白砂糖20%,柠檬酸8%,碳酸氢钠10%,麦芽糊精2%,混合,用高速万能粉碎机粉碎、混合均匀,过80目筛,造粒;
(4)烘干:将造粒后的样品置于55℃的烘箱中干燥2min;
(5)压片:加入适量脱模剂硬脂酸镁,混合均匀后用压片机压片,得到每片4g左右的百香果凤梨泡腾片、百香果香蕉泡腾片和百香果脐橙泡腾片;
生姜系列泡腾片的研制,其步骤如下:
(1)原料预处理:挑选新鲜的生姜后清洗,去皮,将去皮后的生姜倒入打浆机中打浆得到生姜浆;
(2)制生姜粉:将生姜浆放置在-80℃冰箱中预冻12h,用冷冻干燥机干燥24h,再用高速万能粉碎机将其粉碎,过80目筛得到生姜粉;
(3)混合调配:加入生姜粉13%,奶粉(红糖粉)42%,白砂糖25%,柠檬酸8%,碳酸氢钠10%,麦芽糊精2%,混合,用高速万能粉碎机粉碎、混合均匀,过80目筛,造粒;
(4)烘干:将造粒后的样品置于55℃的烘箱中干燥2min;
(5)压片:加入适量脱模剂硬脂酸镁,混合均匀后用压片机压片,得到每片4g左右的生姜奶粉泡腾片和生姜红糖泡腾片。
Claims (3)
1.百香果及生姜系列泡腾片的研制方法,步骤如下:选取新鲜的百香果、生姜、香蕉、脐橙及凤梨,分别清洗、去皮后打浆得相应果浆,分别将果浆经冷冻干燥后粉碎过80~100目筛制粉,百香果系列泡腾片:取百香果粉25~35%,凤梨粉(香蕉粉、脐橙粉)25~35%,添加15~25%白砂糖、6~10%柠檬酸、8~15%碳酸氢钠和1~4%麦芽糊精;生姜系列泡腾片:取8~17%生姜粉和35~55%奶粉(红糖),添加20~30%白砂糖、6~10%柠檬酸、8~15%碳酸氢钠和1~4%麦芽糊精;混合调配、粉碎使其混合均匀,过80~100目筛,造粒,干燥,加入适量脱模剂混合均匀后压片制得成品。
2.如权利要求1所述的百香果及生姜系列泡腾片的研制,其特征在于:携带、食用方便,崩解时间短,20~30s即可迅速崩解,口味新颖独特,具有百香果特殊的香味和生姜的辣味。
3.如权利要求1所述的百香果及生姜系列泡腾片的研制方法,其步骤如下:
(1)原料预处理:新鲜百香果、生姜、香蕉、脐橙和凤梨挑选后清洗,去皮,将去皮后的百香果、生姜、香蕉、脐橙和凤梨分别倒入打浆机中打浆,得到百香果浆、生姜浆、香蕉浆、脐橙浆和凤梨浆;
(2)果粉制取:将不同的果浆分别放置在-80℃预冻12h,在冷冻干燥机中干燥24h,用高速万能粉碎机将其粉碎,过80~100目筛后得到百香果粉、生姜粉、香蕉粉、脐橙粉和凤梨粉;
(3)混合调配:分别取适宜比例果粉,添加白砂糖、柠檬酸、碳酸氢钠和麦芽糊精,将其混合,用高速万能粉碎机粉碎使其混合均匀,过80~100目筛,造粒;
(4)烘干:将造粒后的样品置于55℃的烘箱中干燥1~5min;
(5)压片:加入适量脱模剂硬脂酸镁,混合均匀后用压片机压片,得到百香果和生姜系列泡腾片。
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