CN107095232A - 霹雳果茶花营养粉的加工方法 - Google Patents
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Abstract
本发明公开了一种霹雳果茶花营养粉的加工方法,属于食品加工领域。其特征在于,所述的霹雳果茶花营养粉,以营养丰富的霹雳果和茶树花为原料,经霹雳果预处理、粉碎、茶树花预处理、制备山楂粉、调和、干燥和包装的加工工序,能够充分保留原料的活性物质,减少了营养物质的流失,提高了原料的利用率,制得的成品营养粉具有改善记忆力、增强人体免疫力、美容养颜等保健功效。
Description
技术领域
本发明涉及一种营养粉的加工方法,尤其是涉及一种霹雳果茶花营养粉的加工方法。
背景技术
霹雳果,产自菲律宾比科尔半岛,是一种高级坚果。霹雳果外壳有点像橄榄壳,用焦糖或白脱炒制的果仁,口感柔滑,松脆美味,口感要远好于比较常见的的杏仁、腰果。霹雳果含有包括人体必需的8种氨基酸在内的17种氨基酸,富含高锰、钙、磷、钾等矿物质,维生素,胡萝卜素蛋白质等多种成分。不饱和脂肪主要为油酸甘油酯(44.4~59.6%)和棕榈酸(32.6~38.2 %),容易被人体吸收消化,有益健康。霹雳果主要功效为改善记忆力、调节血脂、延缓肌体衰老并美容养颜。
茶树花,其蛋白质、茶多糖、茶多酚、活性抗氧化物质超出茶叶中同类物质含量。茶树花是一种优质蛋白营养源,可与世界公认的抗氧化植物迷迭香媲美。茶树花与茶叶一样,也有很多对人体有益的养生功效。因为茶树花生长期较长,所以含有多种对人体有益的物质,特别是抗氧化物质含量很高,其抗氧化能力也是比较强的。同时还具有解毒、降脂、降糖、抗衰老、抗癌、抑癌、滋补、壮体、养颜美容等功效。
目前,将霹雳果、茶树花加工成霹雳果茶花营养粉,未见有相关报道,既可实现其原料的充分利用,又提高其药用价值和经济价值。
发明内容
本发明的目的提供一种霹雳果茶花营养粉的加工方法,本方法工艺稳定、操作简单,不仅丰富了饮品种类,而且提高了霹雳果、茶树花的营养价值和经济价值。
本发明解决其技术问题所采取的技术方案是:
一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许蕤核和榛子,清水清洗后,摊开炕晒2天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-15℃低温条件下进行粉碎,要求液氮进量为230mL/min,料渣进量为200g/min,粉碎至100目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许翻白草、竹叶草,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在55℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-18℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取40重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、15重量份山楂粉,加入8重量份甜菊汁,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至100℃并保持2min,然后快速冷却至75℃,保持15min后,快速冷却至65℃,保持20min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
有益效果:本方法制作的霹雳果茶花营养粉,以营养丰富的霹雳果和茶树花为原料,经霹雳果预处理、粉碎、茶树花预处理、制备山楂粉、调和、干燥和包装的加工工序,能够充分保留原料的活性物质,减少了营养物质的流失,提高了原料的利用率,制得的成品营养粉具有改善记忆力、增强人体免疫力、美容养颜等保健功效。
具体实施方式
实施例1:
一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许梧桐子和乌饭子,清水清洗后,摊开炕晒2天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-15℃低温条件下进行粉碎,要求液氮进量为230mL/min,料渣进量为200g/min,粉碎至100目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许鸭舌草、艾叶,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在55℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果和拐枣破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-18℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取40重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、15重量份山楂粉,加入8重量份甜菊汁,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至100℃并保持2min,然后快速冷却至75℃,保持15min后,快速冷却至65℃,保持20min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
实施例2:
一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许五倍子和芜菁子,清水清洗后,摊开炕晒3天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-22℃低温条件下进行粉碎,要求液氮进量为180mL/min,料渣进量为150g/min,粉碎至120目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许紫草花、枇杷花,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在55℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-18℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取35重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、20重量份山楂粉,加入8重量份甜菊汁,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至100℃并保持2min,然后快速冷却至75℃,保持15min后,快速冷却至65℃,保持20min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
实施例3:
一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许美藤果和无花果,清水清洗后,摊开炕晒2天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-15℃低温条件下进行粉碎,要求液氮进量为230mL/min,料渣进量为200g/min,粉碎至100目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许西河柳、金荞麦,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在55℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果和桑椹破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-18℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取40重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、15重量份山楂粉,加入8重量份甜菊汁,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至105℃并保持1min,然后快速冷却至80℃,保持10min后,快速冷却至65℃,保持10min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
实施例4:
一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许蕤核和诺尼果、覆盆子,清水清洗后,摊开炕晒2天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-12℃低温条件下进行粉碎,要求液氮进量为230mL/min,料渣进量为280g/min,粉碎至120目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许榉树花、苦竹叶和薄荷草,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在45℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-10℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取40重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、15重量份山楂粉,加入8重量份甜菊汁,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至100℃并保持2min,然后快速冷却至75℃,保持15min后,快速冷却至65℃,保持20min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
实施例5:
一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许阳荷、羊奶果,清水清洗后,摊开炕晒5天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-22℃低温条件下进行粉碎,要求液氮进量为120mL/min,料渣进量为100g/min,粉碎至100目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许白薇、合欢皮,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在55℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果和栝楼破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-18℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取40重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、15重量份山楂粉,加入8重量份桂花浸膏,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至100℃并保持2min,然后快速冷却至75℃,保持15min后,快速冷却至65℃,保持20min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种霹雳果茶花营养粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
(1)霹雳果预处理:挑选优质的霹雳果,加入少许蕤核和榛子,清水清洗后,摊开炕晒2天,冷冻破碎成颗粒,破壁处理后,压榨分离,制得霹雳果汁和料渣,待用;
(2)粉碎:采用低温液氮粉碎技术,将料渣在-15℃低温条件下进行粉碎,要求液氮进量为230mL/min,料渣进量为200g/min,粉碎至100目,制得霹雳果细粉;
(3)茶树花预处理:采摘新鲜的茶树花,加入少许翻白草、竹叶草,清水淋洗后,杀青,在45℃的环境下进行干燥,破壁粉碎后,制得茶树花粉;向茶树花中加入其重量2倍的纯净水,在55℃恒温水浴环境下进行回流浸提2次,每次35min,再冷却至室温,过滤,制得茶树花提取液;
(4)制备山楂粉:将山楂果破碎处理后,用含量98%的食用级柠檬酸0.5% 和0.2%维生素C进行护色处理,在-18℃进行低温打浆,喷雾干燥进口温度 125℃,喷雾干燥出口温度45℃,进风压力为0.08MPa,进料速度为28mL/ min,制得山楂粉;
(4)调和:取40重量份霹雳果细粉、12重量份霹雳果汁、25重量份茶树花提取液、15重量份山楂粉,加入8重量份甜菊汁,充分混合均匀,制得混合泥;
(5)干燥:设定干燥曲线,将混合泥加热至100℃并保持2min,然后快速冷却至75℃,保持15min后,快速冷却至65℃,保持20min后,再自然冷却至45℃、抽真空至120Pa干燥,粉碎,制得成品营养粉;
(6)包装:将成品营养粉用食品级包装材料包装,入通风干燥环境中储存。
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