CN107173737A - 一种百香果栝楼保健粉的制作方法 - Google Patents
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Abstract
本发明公开了一种百香果栝楼保健粉的制作方法,属于食品加工领域。其特征在于,所述的百香果栝楼保健粉,采用营养价值高的百香果、栝楼皮为原料,分别预处理后,经酶萃取、调和、浓缩、干燥和包装的加工工序,提高产品的口感,风味纯正自然,有效减少原料营养成分的流失,提高原料的利用率,使制得的保健粉营养价值更高,还具有生津止渴,润肺化痰等保健功效。
Description
技术领域
本发明涉及一种保健粉的加工方法,尤其是涉及一种百香果栝楼保健粉的加工方法。
背景技术
百香果,又称巴西果、鸡蛋果等,是西番莲科多年生木质藤本植物果实的统称。因其果汁可散发出菠萝、香蕉、芒果、石榴、柠橡等多种水果的浓郁香味,故得名百香果。据公开文献报道,百香果富含人体所需的多种氨基酸、维生素、胡萝卜素以及微量元素。果肉及果皮中均含有丰富的果胶、茶多酚、B 族、C 族维生素、葡萄糖、有机酸等六十多种芳香成分。果实香气浓郁,甜酸可口,能生津止渴,提神醒脑,食用后能增进食欲,促进消化腺分泌,有助消化。
栝楼,别名药瓜、瓜萎等,葫芦科栝楼属。《纲目》记载 :润肺燥,降火。治咳嗽,涤痰结,利咽喉,消痈肿疮毒。栝楼皮为葫芦科栝楼属植物栝楼或双边栝楼的干燥成熟果皮,属于常用中药,具有润肺化痰、利气宽胸等功效,临床上广泛用于治疗痰热咳嗽、痰浊黄稠、咽痛、胸痛、吐血、衄血、便秘、痈疮肿毒等症。现代药理实验及临床实践表明栝楼皮具有扩张冠状动脉、增加冠脉血流量、提高心肌耐缺氧能力、降低血清胆固醇、抗菌、抗癌等多种药理作用,尤其是对心血管疾病具有很好的治疗作用。
目前,百香果除了鲜食之外,被加工成果酒、饮料、果醋等饮品或食品,而以百香果、栝楼皮为原料,加工成的百香果栝楼保健粉,未见相关文献报道及相关产品上市。
发明内容
本发明的目的是提供一种百香果栝楼保健粉的加工方法,本方法工艺稳定、操作简单,将营养价值高的百香果、栝楼皮加工成保健粉,充分利用百香果对人体的有益成分,同时也为百香果、栝楼皮的深加工提供一条新途径。
本发明解决其技术问题所采取的技术方案是:
一种百香果栝楼保健粉的制作方法,其特征在于,采用以下操作步骤:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许桑椹、豆梨,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-20℃低温条件下进行粉碎,要求液氮进量为180mL/min,果渣进量为150g/min,粉碎至100 目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许胡柚皮、牡丹皮,清洗后,浸泡于含量0.35%食用级柠檬酸和3%维生素C水溶液中,进行护色处理,然后在-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0.4MPa,进料速度为25mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按3:2的比例混合均匀,制得混合粉,加入混合粉重量0.5%的果胶酶、0.2%的纤维素酶和0.12%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为35Mpa,二级均质压力12Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为50℃,加热35秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为18%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持3min,然后快速冷却至85℃,保持10min后,快速冷却至65℃,保持20min后,再将物料自然冷却至50℃、抽真空至150Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌5分钟后,用食品级包装材料包装,入通风干燥环境中储存。
有益效果:本发明采用营养价值高的百香果、栝楼皮为原料,分别预处理后,经酶萃取、调和、浓缩、干燥和包装的加工工序,提高产品的口感,风味纯正自然,有效减少原料营养成分的流失,提高原料的利用率,使制得的保健粉营养价值更高,还具有生津止渴,润肺化痰等保健功效。
具体实施方式
实施例1:
一种百香果栝楼保健粉的制作方法,具体操作步骤为:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许车厘子、海棠果,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-20℃低温条件下进行粉碎,要求液氮进量为180mL/min,果渣进量为150g/min,粉碎至100 目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许合欢皮、金银花,清洗后,浸泡于含量0.35%食用级柠檬酸和3%维生素C水溶液中,进行护色处理,然后在-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0.4MPa,进料速度为25mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按2:1的比例混合均匀,制得混合粉,加入混合粉重量0.5%的果胶酶、0.2%的纤维素酶和0.12%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为35Mpa,二级均质压力12Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为50℃,加热35秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为18%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持3min,然后快速冷却至85℃,保持10min后,快速冷却至65℃,保持20min后,再将物料自然冷却至50℃、抽真空至150Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌5分钟后,用食品级包装材料包装,入通风干燥环境中储存。
实施例2:
一种百香果栝楼保健粉的制作方法,具体操作步骤为:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许黑树莓、莲雾,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-15℃低温条件下进行粉碎,要求液氮进量为120mL/min,果渣进量为100g/min,粉碎至120 目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许葛花、牡丹皮,清洗后,浸泡于含量0.25%食用级柠檬酸和1%维生素C水溶液中,进行护色处理,然后在-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0.4MPa,进料速度为25mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按3:2的比例混合均匀,制得混合粉,加入混合粉重量0.5%的果胶酶、0.2%的纤维素酶和0.12%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为35Mpa,二级均质压力12Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为50℃,加热35秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为18%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持3min,然后快速冷却至85℃,保持10min后,快速冷却至65℃,保持20min后,再将物料自然冷却至50℃、抽真空至150Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌5分钟后,用食品级包装材料包装,入通风干燥环境中储存。
实施例3:
一种百香果栝楼保健粉的制作方法,具体操作步骤为:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许菩提果、棠梨,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-22℃低温条件下进行粉碎,要求液氮进量为200mL/min,果渣进量为210g/min,粉碎至100 目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许甘草、桑白皮,清洗后,浸泡于含量0.35%食用级柠檬酸和3%维生素C水溶液中,进行护色处理,然后在-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0.4MPa,进料速度为25mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按3:1的比例混合均匀,制得混合粉,加入混合粉重量0.45%的果胶酶、0.25%的纤维素酶和0.12%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为35Mpa,二级均质压力12Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为50℃,加热35秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为18%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持5min,然后快速冷却至80℃,保持15min后,快速冷却至65℃,保持25min后,再将物料自然冷却至50℃、抽真空至100Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌8分钟后,用食品级包装材料包装,入通风干燥环境中储存。
实施例4:
一种百香果栝楼保健粉的制作方法,具体操作步骤为:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许醋栗、藤枣,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-20℃低温条件下进行粉碎,要求液氮进量为180mL/min,果渣进量为150g/min,粉碎至100 目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许野菊、葡萄籽,清洗后,浸泡于含量0.35%食用级柠檬酸和3%维生素C水溶液中,进行护色处理,然后在-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0.4MPa,进料速度为25mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按5:2的比例混合均匀,制得混合粉,加入混合粉重量0.35%的果胶酶、0.28%的纤维素酶和0.1%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为21Mpa,二级均质压力8Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为55℃,加热15秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为22%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持3min,然后快速冷却至85℃,保持10min后,快速冷却至65℃,保持20min后,再将物料自然冷却至50℃、抽真空至150Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌5分钟后,用食品级包装材料包装,入通风干燥环境中储存。
实施例5:
一种百香果栝楼保健粉的制作方法,具体操作步骤为:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许拐枣、芡实,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-20℃低温条件下进行粉碎,要求液氮进量为150mL/min,果渣进量为120g/min,粉碎至120目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许紫苏叶、葛花,清洗后,浸泡于含量0.35%食用级柠檬酸和3%维生素C水溶液中,进行护色处理,然后在-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0.5MPa,进料速度为15mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按3:2的比例混合均匀,制得混合粉,加入混合粉重量0.5%的果胶酶、0.2%的纤维素酶和0.12%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为35Mpa,二级均质压力12Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为50℃,加热35秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为18%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持3min,然后快速冷却至85℃,保持10min后,快速冷却至65℃,保持20min后,再将物料自然冷却至50℃、抽真空至150Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌5分钟后,用食品级包装材料包装,入通风干燥环境中储存。
以上所述仅为本发明的较佳实施例,凡依本发明权利要求范围所做的均等变化,皆应属本发明权利要求的涵盖范围。
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)
1.一种百香果栝楼保健粉的制作方法,其特征在于,采用以下操作步骤:
(1)百香果预处理:挑选新鲜优质的百香果,加入些许桑椹、豆梨,洗净后,冷冻破碎成颗粒,压榨分离,制得百香果汁和果渣,待用;
(2)粉碎:利用低温液氮粉碎技术,将果渣在-20℃低温条件下进行粉碎,要求液氮进量为180mL/min,果渣进量为150g/min,粉碎至100 目,制得百香果粉;
(3)栝楼预处理:挑选优质干燥的栝楼皮,加入少许胡柚皮、牡丹皮,清洗后,浸泡于含量0.35%食用级柠檬酸和3%维生素C水溶液中,进行护色处理,然后在-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0.4MPa,进料速度为25mL/min,制得栝楼粉;
(4)酶萃取:将百香果粉、栝楼粉按3:2的比例混合均匀,制得混合粉,加入混合粉重量0.5%的果胶酶、0.2%的纤维素酶和0.12%的蛋白酶,搅拌均匀后,进行酶萃取,控制温度为35℃,时间控制为20min,压滤,制得萃取液;
(5)调和:合并百香果汁和萃取液,采用二级均质,一级均质压力为35Mpa,二级均质压力12Mpa;再放入鼓风干燥箱内快速加热,控温定色,箱内温度为50℃,加热35秒后,打开排风机,冷却至室温,制得混合液;
(6)浓缩:将混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为58℃,至固形物含量为18%;
(7)干燥:设定干燥曲线,将浓缩液加热至100℃并保持3min,然后快速冷却至85℃,保持10min后,快速冷却至65℃,保持20min后,再将物料自然冷却至50℃、抽真空至150Pa干燥,粉碎,制得成品保健粉;
(8)包装:成品保健粉经低温灭菌5分钟后,用食品级包装材料包装,入通风干燥环境中储存。
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CN105995729A (zh) * | 2016-06-19 | 2016-10-12 | 程龙凤 | 一种龙须番杏营养粉的加工方法 |
CN106262900A (zh) * | 2016-08-21 | 2017-01-04 | 彭常安 | 一种地菍果保健粉的制作方法 |
CN106307510A (zh) * | 2016-08-25 | 2017-01-11 | 彭常安 | 玉竹南沙参营养粉的制作方法 |
CN106306241A (zh) * | 2016-08-22 | 2017-01-11 | 彭常安 | 一种辣木籽胡柚皮保健茶的制作方法 |
CN106360721A (zh) * | 2016-08-30 | 2017-02-01 | 刘永 | 一种草苁蓉营养粉的加工方法 |
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CN103039687A (zh) * | 2013-01-25 | 2013-04-17 | 普洱联众生物资源开发有限公司 | 一种美藤果保健牛轧糖 |
CN105995729A (zh) * | 2016-06-19 | 2016-10-12 | 程龙凤 | 一种龙须番杏营养粉的加工方法 |
CN106262900A (zh) * | 2016-08-21 | 2017-01-04 | 彭常安 | 一种地菍果保健粉的制作方法 |
CN106306241A (zh) * | 2016-08-22 | 2017-01-11 | 彭常安 | 一种辣木籽胡柚皮保健茶的制作方法 |
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