CN107006571A - A kind of method of utilization purple dendrobium slag biscuit - Google Patents
A kind of method of utilization purple dendrobium slag biscuit Download PDFInfo
- Publication number
- CN107006571A CN107006571A CN201710252677.8A CN201710252677A CN107006571A CN 107006571 A CN107006571 A CN 107006571A CN 201710252677 A CN201710252677 A CN 201710252677A CN 107006571 A CN107006571 A CN 107006571A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- purple dendrobium
- utilization
- slag
- dendrobium slag
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method of utilization purple dendrobium slag biscuit, following steps, the pretreatment of purple dendrobium slag, the extraction of dietary fiber, the extraction of anthocyanin, the preparation of biscuit are included.The residue of purple dendrobium is utilized, preparation for biscuit, anthocyanin and the dietary fiber in the stem of noble dendrobium are extracted by corresponding process conditions, the color and luster requirement of biscuit is met, while rich in the dietary fiber for having the stem of noble dendrobium, it is nutritious, the stem of noble dendrobium slag that wine brewing is remained after is re-used, the effect of efficient waste utilization is played, economic value is improved, environmental pollution is reduced.
Description
Technical field
The invention belongs to the technology field of food, and in particular to a kind of side of utilization purple dendrobium slag biscuit
Method.
Background technology
Dietary fiber refers to the macromolecule carbon water such as the SNSP and lignin that can not be absorbed by human endogenous's enzymic digestion
Compound, with promote gastrointestinal peristalsis, maintain intestinal ecosystem balance, and hypoglycemic, reducing blood lipid, remove in vivo freely
The physiological functions such as base, anti-cancer and cancer-preventing.Diet fiber extraction method mainly has UF membrane, microwave method, fermentation method, supercritical ultrasonics technology etc.,
Alkalinity extraction can be such that protein dissolves in the basic conditions, while saponified fat, obtains high-purity edible fiber.
Tree peony anthocyanins are the coloured end productses of flavonoids route of synthesis, are the main colors of influence flower and fruit
Element, not only in the absence of safety issue, and with auxiliary reducing blood lipid, the reduction coronary heart disease incidence of disease, conditioning blood
Disorder, treatment diabetes and the canker sore of circulation, alleviation visual fatigue, anti-aging, antitumor, antipathogen anti-inflammatory, protection stomach
From physiological functions such as damages.Anthocyanin and plant polyphenol in substantial amounts of epidemiological study proof food is to many diseases of the mankind
Disease has preventive and therapeutic action.Development and application natural pigment has turned into the general trend that world's food coloring develops.Purple dendrobium
It is the class orchid family Dendrobium Sw using dendrobium devonianum as representative, belongs to perennial herb of growing nonparasitically upon another plant, develop in recent years
Medicinal good merchantable brand.Purple dendrobium is as the important plant resources in the Baoshan, though it is proved rich in polysaccharide, amino acid, mineral matter, biology
Alkali etc., but the identification and stability of purple dendrobium anthocyanin are rarely reported.
The stem of noble dendrobium has also constantly been innovated and improved under the development of modern science as the raw material of wine brewing, after stem of noble dendrobium wine brewing
Stem of noble dendrobium residue is then generally used for the preparation of feed, fermentation of fertilizer etc., often compares waste, the stem of noble dendrobium as one of ten big celestial grass,
Residue after its wine brewing, equally also has than common medicinal herbs and the more preferable beneficiating ingredient of fruit slag and nutritional ingredient.Make full use of
These good stem of noble dendrobium residues, are not only the use of cherishing to precious celestial grass, while environmental protection, improves its economic value.
The content of the invention
Invention is entered to improve the re-using effect of purple dendrobium slag after wine brewing to dietary fiber therein and anthocyanin
Row is extracted, for preparing biscuit, is realized that waste effectively is recycled, is realized particular by following methods：
A kind of method of utilization purple dendrobium slag biscuit
The dietary fiber in purple dendrobium slag is extracted in invention using ultrasonic assistant, the preparation of biscuit is subsequently used for, first by purple
Skin stem of noble dendrobium slag is isolated from the vinasse of wine brewing, then in drying and processing under 60 ~ 80 DEG C of temperature conditionss, ground 80 ~ 120 mesh sieve
Micro mist, then by solid-liquid ratio 1:30 ratio adds deionized water, stirs and evenly mixs, then adds sodium bicarbonate（Sodium acid carbonate）One
Quantitative alkaline solution can dissolve dietary fiber, but the concentration of alkali lye can not be too high, during higher than finite concentration, dietary fiber
Although can be dissolved in alkaline solution, the pectinic acid component in pectin is divested methyl completely and dissolved, hemicellulose
Element can be also dissolved in solution, thus invention by multiple orthogonal test and the experience that produces for many years draw sodium bicarbonate concentration be 1.5 ~
2.0g/100mL optimums, 40 ~ 50 DEG C of temperature, ultrasonic echography power 260W handles 30 ~ 40min.
Because the final purpose of invention is the preparation for biscuit, so to purple dendrobium while dietary fiber is extracted
In anthocyanin extracted, the final purpose of invention is that the dietary fiber of extraction is used for the preparation of biscuit, if extracted
Cheng Zhongshun bands extract anthocyanin, will reduce the addition of chemical pigment in biscuit, and environmental protection has in health, color to have and significantly changed
It is kind, there is gain effect to last product.There is good effect using the same extraction to anthocyanin of effect of ultrasonic wave,
Invent on the basis of same ultrasonic wave extraction dietary fiber, add solvent, anthocyanin in purple dendrobium slag is extracted.
The effect of ultrasonic wave is to aggravate its intermolecular motion by the excusing from death concussion to raw material, strong cavitation effect
The special effects such as, the cell membrane of plant is destroyed, the purpose of broken wall is reached, makes to be present in the anthocyanin molecule in vacuole and discharge
Come, now add solvent penetration into the cell of raw material, realize the extraction to desired substance.Theoretically, ultrasonic time is got over
Long, the amount of the anthocyanin of extraction is bigger, but excessive ultrasonic wave not only can not produce help to experiment, and pattern can be destroyed on the contrary
The original structure of glycosides causes the decline of recovery rate.
Here extract anthocyanin used in solvent be concentration 50% ethanol solution, 50 DEG C of Extracting temperature, the time 10 ~
Ethanol is reclaimed in vacuum distillation after the completion of 20min, extraction, and 3500 ~ 4000r/min of mixed liquor then is centrifuged into 5 ~ 10min, supernatant is taken
Liquid.
Extract solution 30 ~ 50% is mixed with other sesame biscuit raw materials, biscuit major ingredient 80 ~ 90%（Flour）, auxiliary material 10 ~ 20%（Food
Salt 2 ~ 5%, white granulated sugar 30 ~ 50%, milk 15 ~ 20%, rose paste 4 ~ 8%, coconut milk 5 ~ 10%, citric acid 1 ~ 4%, ground seaweed 30 ~
55%）Mixing, grinding tool compression forming is finally dried.Here fraction of experiment is added to flower in purple dendrobium extract solution
Color glycosides has certain hyperchromic effect, in the case where not influenceing biscuit mouthfeel, is optionally added into a small amount of salt.
Beneficial effect of the present invention：The residue of purple dendrobium is utilized, for the preparation of biscuit, passes through corresponding technique
Condition extracts anthocyanin and dietary fiber in the stem of noble dendrobium, meets the color and luster requirement of biscuit, while rich in the dietary fiber for having the stem of noble dendrobium,
It is nutritious, the stem of noble dendrobium slag that wine brewing is remained after is re-used, the effect of efficient waste utilization is played, economic valency is improved
Value, reduces environmental pollution.
Embodiment
Embodiment 1：
（1）Purple dendrobium slag is isolated from the vinasse of wine brewing first, then in drying and processing under 60 ~ 80 DEG C of temperature conditionss,
The micro mist of ground 80 ~ 120 mesh sieve, then by solid-liquid ratio 1:30 ratio adds deionized water, stirs and evenly mixs, then adds small
Soda, sodium bicarbonate concentration is 2.0g/100mL, temperature 45 C, ultrasonic echography power 260W processing 35min.
（2）Here the ethanol solution that the solvent used in anthocyanin is concentration 50%, 50 DEG C of Extracting temperature, time are extracted
Ethanol is reclaimed in vacuum distillation after the completion of 12min, extraction, and mixed liquor 3500r/min then is centrifuged into 6min, supernatant is taken.
（3）Extract solution 45% is mixed with other sesame biscuit raw materials, biscuit major ingredient 80%（Flour）, auxiliary material 20%（Salt 3%,
White granulated sugar 45%, milk 15%, rose paste 7%, coconut milk 8%, citric acid 2%, ground seaweed 30%）Mixing, grinding tool compression forming, finally
Drying.
Claims (7)
1. a kind of method of utilization purple dendrobium slag biscuit, it is characterised in that；Comprising following steps, purple dendrobium slag
Pretreatment, the extraction of dietary fiber, the extraction of anthocyanin, the preparation of biscuit.
2. a kind of method of utilization purple dendrobium slag biscuit according to claim 1, it is characterised in that the purple dendrobium
Preprocessing process be the micro mist of ground 80 ~ 120 mesh sieve in drying and processing under 60 ~ 80 DEG C of temperature conditionss by purple dendrobium slag,
Then solid-liquid ratio 1 is pressed:25 ~ 35 ratio adds deionized water, stirs and evenly mixs.
3. a kind of method of utilization purple dendrobium slag biscuit according to claim 1, it is characterised in that the dietary fiber
Extraction process be to add sodium bicarbonate into purple dendrobium slag solution, modulation concentration in 1.5 ~ 2.0g/100mL, then in temperature
30 ~ 40min is handled in 40 ~ 50 DEG C of degree, ultrasonic power 250 ~ 300W processor for ultrasonic wave.
4. a kind of method of utilization purple dendrobium slag biscuit according to claim 1, it is characterised in that the anthocyanin
Extraction process be it is ultrasonically treated after purple dendrobium slag solution in add ethanol, concentration 50 ~ 60% is modulated, in 45 ~ 60 DEG C of temperature
Under the conditions of be slowly stirred vacuum distillation after the completion of 10 ~ 20min, extraction and reclaim ethanol, then by 3500 ~ 4000r/min of mixed liquor
5 ~ 10min is centrifuged, supernatant is taken.
5. a kind of method of utilization purple dendrobium slag biscuit according to claim 1, it is characterised in that the system of the biscuit
Standby is to mix extract solution 30 ~ 50% with other sesame biscuit raw materials, and biscuit major ingredient 80 ~ 90%, auxiliary material 10 ~ 20% are mixed, and are stirred
Grinding tool compression forming afterwards, is finally dried.
6. a kind of method of utilization purple dendrobium slag biscuit according to claim 5, it is characterised in that the major ingredient is face
One or more kinds of compositions in powder, ground rice, sorghum flour, corn flour, peanut powder, soy meal, black sesame powder.
7. a kind of method of utilization purple dendrobium slag biscuit according to claim 5, it is characterised in that the auxiliary material by with
Lower percentage by weight raw material composition salt 2 ~ 5%, white granulated sugar 30 ~ 50%, milk 15 ~ 20%, rose paste 4 ~ 8%, coconut milk 5 ~
10%th, citric acid 1 ~ 4%, ground seaweed 30 ~ 55%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710252677.8A CN107006571A (en) | 2017-04-18 | 2017-04-18 | A kind of method of utilization purple dendrobium slag biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710252677.8A CN107006571A (en) | 2017-04-18 | 2017-04-18 | A kind of method of utilization purple dendrobium slag biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006571A true CN107006571A (en) | 2017-08-04 |
Family
ID=59446960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710252677.8A Pending CN107006571A (en) | 2017-04-18 | 2017-04-18 | A kind of method of utilization purple dendrobium slag biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107006571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353015A (en) * | 2019-07-25 | 2019-10-22 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness cereal biscuit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102229633A (en) * | 2011-05-31 | 2011-11-02 | 江南大学 | Method for separating and preparing five high-purity anthocyanidin monomers from grape skins |
| FR2978161A1 (en) * | 2011-07-22 | 2013-01-25 | I R B Istituto Di Recerche Biotecnologiche S R L | PREPARATION AND USE OF MERISTEMATIC CELLS BELONGING TO THE GENES DENDROBIUM, PHALAENOPSIS, ANISELLIA, POLYRRHIZA, VANILLA, CATTLEYA AND VANDA, OF HIGH PHENYLPROPANOID CONTENT, WATER-SOLUBLE POLYSACCHARIDES AND EXTENSINS |
| CN104783158A (en) * | 2015-04-03 | 2015-07-22 | 银川泰丰生物科技有限公司 | Fructus lycii dietary fiber energy bar and preparation method thereof |
-
2017
- 2017-04-18 CN CN201710252677.8A patent/CN107006571A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102229633A (en) * | 2011-05-31 | 2011-11-02 | 江南大学 | Method for separating and preparing five high-purity anthocyanidin monomers from grape skins |
| FR2978161A1 (en) * | 2011-07-22 | 2013-01-25 | I R B Istituto Di Recerche Biotecnologiche S R L | PREPARATION AND USE OF MERISTEMATIC CELLS BELONGING TO THE GENES DENDROBIUM, PHALAENOPSIS, ANISELLIA, POLYRRHIZA, VANILLA, CATTLEYA AND VANDA, OF HIGH PHENYLPROPANOID CONTENT, WATER-SOLUBLE POLYSACCHARIDES AND EXTENSINS |
| CN104783158A (en) * | 2015-04-03 | 2015-07-22 | 银川泰丰生物科技有限公司 | Fructus lycii dietary fiber energy bar and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353015A (en) * | 2019-07-25 | 2019-10-22 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness cereal biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101948897B (en) | Method for extracting shinyleaf yellowhorn oil, shinyleaf yellowhorn polysaccharide and shinyleaf yellowhorn protolysate peptide from shinyleaf yellowhorn | |
| CN106905440B (en) | A kind of method that tremella polysaccharides extract | |
| CN103609831B (en) | Method for preparing gingko protein peptide | |
| CN106009766B (en) | A kind of method that corn yellow OB and zeins are continuously extracted from corn protein powder | |
| CN104187456B (en) | Extract the process of dietary fiber in pears slag | |
| CN101797037A (en) | Method for producing water-soluble citrus peel fibres | |
| CN105166888A (en) | Ginseng and pilose antler tea seed polypeptide lozenge and preparation method therefor | |
| CN103495024A (en) | Polygonatum rhizome paste and preparation method thereof | |
| CN104522456A (en) | Ocean collagen and honey cream and preparation method thereof | |
| CN104140471A (en) | Method for preparing yam high purity polysaccharide from yam food processing leftovers | |
| CN105580952A (en) | American ginseng tableting candy production method | |
| CN106165896A (en) | A kind of manufacture method of Maca extract | |
| CN105054079B (en) | Processing and utilizing method of sweet potatoes | |
| CN105996028A (en) | Ginger extract, ginger fiber and preparation method of ginger extract and ginger fiber | |
| CN107095295A (en) | A kind of plant composite powder or tablet for lifting renal function and blood function | |
| CN109619581A (en) | A kind of tree peony salt and preparation method thereof | |
| CN106234872A (en) | A kind of blue berry composite fruit juice rich in dried apple slices cell lyophilized powder and preparation method thereof | |
| CN107006571A (en) | A kind of method of utilization purple dendrobium slag biscuit | |
| CN111363619A (en) | Method for synchronously preparing peony seed cold-pressed oil and protein by enzyme method | |
| CN111109511A (en) | Rapid peeling method for food-grade walnut kernels | |
| CN105124575A (en) | Stomach strengthening and digestion helping tea seed polypeptide buccal tablet and preparation method thereof | |
| CN105639657A (en) | Method for extracting mineral elements in boxthorn leaves through enzymolysis | |
| CN105433394A (en) | Preparation method of pineapple residue soluble dietary fiber | |
| CN101768506A (en) | Method for preparing sea buckthorn berry oil from sea-buckthorn pulp | |
| CN104206956A (en) | Preparation method of coarse food grain nutritional instant food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170804 |
|
| RJ01 | Rejection of invention patent application after publication |