CN107173738A - 苁蓉瓜蒌保健粉的制备方法 - Google Patents
苁蓉瓜蒌保健粉的制备方法 Download PDFInfo
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- CN107173738A CN107173738A CN201710460271.9A CN201710460271A CN107173738A CN 107173738 A CN107173738 A CN 107173738A CN 201710460271 A CN201710460271 A CN 201710460271A CN 107173738 A CN107173738 A CN 107173738A
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- Prior art keywords
- grain
- snakegourd fruit
- raw material
- desert cistanche
- powder
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种苁蓉瓜蒌保健粉的制备方法,所述的苁蓉瓜蒌保健粉以苁蓉、瓜蒌为主要原料,由原料处理、煎煮、酶处理、调配、均质、脱气灭菌、真空浓缩、升华干燥、粉碎过滤、杀菌、包装等步骤制备而成,采用本方法制备的苁蓉瓜蒌保健粉,采用绿色健康、营养丰富的苁蓉、瓜蒌为原料,丰富;保健粉内的营养物质,提高了苁蓉、瓜蒌的利用率及经济价值,通过复合酶处理,既能够充分析出苁蓉、瓜蒌中的营养物质,提高成品保健粉的营养物质,协同效果明显,成品保健粉为粉状产品,既可直接服用,又可以加适量水搅拌成营养糊,食用方式多样,携带方便,具有强肾益精、养颜延年、润肺化痰、散结滑肠等功效。
Description
技术领域
本发明涉及一种营养粉的制备方法,尤其是涉及一种苁蓉瓜蒌保健粉的制备方法。
背景技术
苁蓉,又称大芸,为列当科肉苁蓉属多年生寄生草本植物,味甘、咸,性温。《本经》记载:“主五劳七伤,补中,除茎中寒热痛,养五脏,强阴,益精气,妇人症瘕。”苁蓉所含苷类化合物、苯乙醇苷在提高免疫力、治疗老年痴呆症、抗衰老、抗动脉粥样硬化等方面有明显疗效。具有强肾益精、补中益气、养颜延年等保健功效。
瓜蒌,别名药瓜、栝楼等,葫芦科栝楼属多年生攀援型草本植物瓜蒌的果实。《本草便读》记载:“瓜蒌,性味与花粉相同,惟润降之功过之。故凡上焦郁热,垢腻痰火咳嗽等证,皆可用之。一切肺痈、肠痈、乳痈之属火者,尤为相宜。”具有润肺化痰、散结滑肠、抗菌抗癌的作用。
现有的苁蓉、瓜蒌因其丰富的营养物质,已得到广泛的开发利用,除了作为中药材被使用外,还被加工成茶、酒、罐头等产品,而已苁蓉、瓜蒌为主要原料制备的保健粉,尚未见到相关文献报道或相关产品上市。
发明内容
本发明的目的是提供一种苁蓉瓜蒌保健粉的制备方法,丰富了保健粉的产品种类,提高了苁蓉、瓜蒌的利用效率及经济价值。
本发明解决其技术问题所采取的技术方案是:
一种苁蓉瓜蒌保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料预处理:选取无病虫害的苁蓉、瓜蒌、荞麦叶、白石花、胡颓子、槐树嫩芽、首乌藤,清水清洗后分别切成苁蓉粒、瓜蒌粒、荞麦叶粒、白石花粒、胡颓子粒、槐树嫩芽粒、首乌藤粒,取10kg的苁蓉粒、8kg的瓜蒌粒、6kg的荞麦叶粒、5kg的白石花粒、3kg的胡颓子粒、1kg的槐树嫩芽粒、1kg的首乌藤粒混合均匀,制得混合原料,将混合原料在超声破清洗机内进行清洗,超声波清洗机内安装有气泡发生器,超声波清洗机采用频率为25kHz,清洗时间为40min,将清洗后的混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.5m/min,温度为86℃,混合原料在皮带上的厚度为1.2cm,干燥至混合原料含水量为11.5%时停止干燥,制得原料碎粒;
B.煎煮:将原料碎粒放在45kg浓度为86%的山楂汁溶液中煎煮,并添加3kg的地耳菜粉、2kg的山药汁、1kg的老虎泡汁、1kg的黄精粉,煎煮温度控制为85℃,时间控制为40min,重复煎煮3次,将每次煎煮液混合,过滤制得煎煮液和原料初渣,将原料初渣进行超细微破壁粉碎,制得原料粉;
C.酶处理:向煎煮液中加入0.47kg的果胶酶、0.25kg的纤维素酶、0.16kg糖化酶、0.09kg的半纤维素酶,混合均匀,温度控制为48℃,时间为3h;
D.调配:向酶处理后的煎煮液中加入3kg的果葡糖浆、2kg的海枣汁、2kg的无花果汁、2kg的人参果汁、1kg的金樱果汁、1kg的木糖醇、1kg的莲雾汁、0.1kg的山梨酸钾、0.05kg的无水磷酸氢二钠、0.05kg的硬脂酸镁混合均匀,制得混合液;
E.均质:将调配好的混合液进行均质处理,温度为78℃,采用二级均质,一级均质压力为35Mpa,二级均质压力28Mpa;
F.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在106千帕进行脱气25min,脱气结束后在137℃条件下进行高温瞬时灭菌,时间8s;
G.真空浓缩:将灭菌后的混合浆液在0.12MPa,温度57℃条件下进行真空浓缩,制得水分含量为23.6%的混合浓缩物;
H.升华干燥:将混合浓缩物在-27℃的环境下冷冻22h,冷冻后在装载量按15kg/m2、工作压力63Pa、解析压力40Pa、温度42℃的条件下干燥,制得原料干品;
I.粉碎、过滤:将原料干品在相对湿度为63%、温度为28℃的封闭车间内,用破碎机打成均匀的颗粒物,并将颗粒物经过上层30目、下层60目的筛网过滤,制得成品保健粉;
J.杀菌:将成品保健粉在紫外线下照射30min进行杀菌;
K.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
有益效果:采用本方法制备的苁蓉瓜蒌保健粉,采用绿色健康、营养丰富的苁蓉、瓜蒌为原料,丰富; 保健粉内的营养物质,提高了苁蓉、瓜蒌的利用率及经济价值,通过复合酶处理,既能够充分析出苁蓉、瓜蒌中的营养物质,提高成品保健粉的营养物质,协同效果明显,成品保健粉为粉状产品,既可直接服用,又可以加适量水搅拌成营养糊,食用方式多样,携带方便,具有强肾益精、养颜延年、润肺化痰、散结滑肠等功效。
具体实施方式
实施例一:
一种苁蓉瓜蒌保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料预处理:选取无病虫害的苁蓉、瓜蒌、荞麦叶、白石花、胡颓子、槐树嫩芽、首乌藤,清水清洗后分别切成苁蓉粒、瓜蒌粒、荞麦叶粒、白石花粒、胡颓子粒、槐树嫩芽粒、首乌藤粒,取10kg的苁蓉粒、8kg的瓜蒌粒、6kg的荞麦叶粒、5kg的白石花粒、3kg的胡颓子粒、1kg的槐树嫩芽粒、1kg的首乌藤粒混合均匀,制得混合原料,将混合原料在超声破清洗机内进行清洗,超声波清洗机内安装有气泡发生器,超声波清洗机采用频率为25kHz,清洗时间为40min,将清洗后的混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.5m/min,温度为86℃,混合原料在皮带上的厚度为1.2cm,干燥至混合原料含水量为11.5%时停止干燥,制得原料碎粒;
B.煎煮:将原料碎粒放在45kg浓度为86%的山楂汁溶液中煎煮,并添加3kg的地耳菜粉、2kg的山药汁、1kg的老虎泡汁、1kg的黄精粉,煎煮温度控制为85℃,时间控制为40min,重复煎煮3次,将每次煎煮液混合,过滤制得煎煮液和原料初渣,将原料初渣进行超细微破壁粉碎,制得原料粉;
C.酶处理:向煎煮液中加入0.47kg的果胶酶、0.25kg的纤维素酶、0.16kg糖化酶、0.09kg的半纤维素酶,混合均匀,温度控制为48℃,时间为3h;
D.调配:向酶处理后的煎煮液中加入3kg的果葡糖浆、2kg的海枣汁、2kg的无花果汁、2kg的人参果汁、1kg的金樱果汁、1kg的木糖醇、1kg的莲雾汁、0.1kg的山梨酸钾、0.05kg的无水磷酸氢二钠、0.05kg的硬脂酸镁混合均匀,制得混合液;
E.均质:将调配好的混合液进行均质处理,温度为78℃,采用二级均质,一级均质压力为35Mpa,二级均质压力28Mpa;
F.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在106千帕进行脱气25min,脱气结束后在137℃条件下进行高温瞬时灭菌,时间8s;
G.真空浓缩:将灭菌后的混合浆液在0.12MPa,温度57℃条件下进行真空浓缩,制得水分含量为23.6%的混合浓缩物;
H.升华干燥:将混合浓缩物在-27℃的环境下冷冻22h,冷冻后在装载量按15kg/m2、工作压力63Pa、解析压力40Pa、温度42℃的条件下干燥,制得原料干品;
I.粉碎、过滤:将原料干品在相对湿度为63%、温度为28℃的封闭车间内,用破碎机打成均匀的颗粒物,并将颗粒物经过上层30目、下层60目的筛网过滤,制得成品保健粉;
J.杀菌:将成品保健粉在紫外线下照射30min进行杀菌;
K.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
实施例二:
一种苁蓉瓜蒌保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料处理:将10kg的苁蓉、7kg的瓜蒌、5kg的明党参、4kg的薏仁、2kg的莲子、2kg的六堡茶、1kg的冬菇、1kg的车前草混合后进行清水淋洗,在56℃的环境下进行干燥,干燥后进行超细微粉碎,制得原料粉,将原料粉放入90kg的水中在67℃恒温浴环境下进行回流浸提120min,冷却至室温,过滤得滤液一及滤渣,滤渣再用3.4倍的纯净水在83℃环境下进行回流浸提90min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在62℃的环境下浓缩至原体积的12%,制得原料提取液,将滤渣制糜处理,制得原料糜;
B.酶处理:向原料糜中加入3kg的冬凌草粉、2kg的羊肚菌粉、1kg的红薯藤粉、1kg的辣木籽粉、1kg的地草果汁、1kg的地黄叶汁、0.58kg的果胶酶、0.35kg的纤维素酶、0.21kg的半纤维素酶、0.14kg的糖化酶进行酶处理,在真空度为0.19Mpa、温度控制54℃,时间控制2.5h,酶解完成后,将酶解后的原料糜加热至128℃,维持25s进行灭酶,将灭酶后的混合浆液利用磨浆机进行磨浆处理,至原料糜能过180目筛网,制得原料浆液;
C.调配:向原料浆液中加入10kg的原料提取液、3kg的蔗糖、2kg的葡萄糖、2kg的松子仁汁、2kg的山药豆汁、2kg的野地瓜汁、1kg的朝鲜蓟汁、1kg的毛叶枣汁、1kg的芡实汁、0.5kg的蛇果汁、0.5kg的山楂籽粉、0.02kg的柠檬酸钠、0.01kg的蔗糖脂肪酸酯、0.01kg的黄原胶、0.01kg的卡拉胶、0.01kg的羧甲基纤维素钠混合均匀,制得混合液;
D.均质:将调配好的混合液进行均质处理,温度为75℃,采用二级均质,一级均质压力为32Mpa,二级均质压力26Mpa,将均质后的混合液在压力为37MPa,超滤膜的孔径为3μm的条件下进行超滤膜纯化;
E.脱气、灭菌:将纯化后的混合液采用真空脱气机脱气,真空度在115千帕进行脱气30min,脱气结束后在134℃条件下进行高温瞬时灭菌,时间10s;
F.真空浓缩:将灭菌后的混合浆液在0.28MPa,温度52℃条件下进行真空浓缩,制得水分含量为27.3%的混合浓缩物;
G.微波干燥:设定干燥曲线,干燥时间为25h,将混合浓缩物加热至83℃并保持40min,然后快速冷却至74℃,保持60min后,快速冷却至62℃,保持50min后,再将物料自然冷却至50℃、抽真空至93Pa干燥,得到原料干品,将原料干品采用超细微破壁粉碎机粉碎,粒径为220μm,得到原料粉;
H.粉碎、过滤:将原料粉在相对湿度为63%、温度为29℃的封闭车间内,用破碎机打成均匀的颗粒物,并将颗粒物经过上层120目、下层160目的筛网过滤,制得成品保健粉;
I.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
实施例三:
一种苁蓉瓜蒌保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料预处理:选取无病虫害的苁蓉、瓜蒌、老鹰茶、野地瓜、附地菜、榅桲叶、菊花苗、刺嫩芽,清水清洗后分别切成苁蓉粒、瓜蒌粒、老鹰茶粒、野地瓜粒、附地菜粒、榅桲叶粒、菊花苗粒、刺嫩芽粒,取10kg的苁蓉粒、7kg的瓜蒌粒、5kg的老鹰茶粒、5kg的野地瓜粒、4kg的附地菜粒、3kg的榅桲叶粒、1kg的菊花苗粒、1kg的刺嫩芽粒混合均匀,制得混合原料,将混合原料在超声破清洗机内进行清洗,超声波清洗机内安装有气泡发生器,超声波清洗机采用频率为26kHz,清洗时间为50min,将清洗后的混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.2m/min,温度为85℃,混合原料在皮带上的厚度为0.8cm,干燥至混合原料含水量为13.7%时停止干燥,制得原料碎粒;
B.煎煮:将原料碎粒放在50kg浓度为83%的山苹果汁溶液中煎煮,并添加4kg的葛仙米粉、3kg的沙棘汁、2kg的刺玫果汁、1kg的玉竹汁、1kg的西洋梨汁,煎煮温度控制为86℃,时间控制为50min,重复煎煮2次,将每次煎煮液混合,过滤制得煎煮液和原料初渣,将原料初渣进行超细微破壁粉碎,制得原料粉;
C.酶处理:向煎煮液中加入0.53kg的果胶酶、0.29kg的纤维素酶、0.14kg糖化酶、0.1kg的半纤维素酶,混合均匀,温度控制为52℃,时间为2.5h;
D.调配:向酶处理后的煎煮液中加入3kg的麦芽糖醇、2kg的羊奶子果汁、2kg的黑布林汁、2kg的水蒲桃汁、1kg的藠头汁、1kg的果糖、1kg的木莲果汁、1kg的蒲瓜汁、0.13kg的山梨酸钾、0.05kg的魔芋胶、0.03kg的结冷胶混合均匀,制得混合液;
E.均质:将调配好的混合液进行均质处理,温度为75℃,采用二级均质,一级均质压力为40Mpa,二级均质压力32Mpa;
F.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在112千帕进行脱气30min,脱气结束后在126℃条件下进行高温瞬时灭菌,时间15s;
G.真空浓缩:将灭菌后的混合浆液在0.14MPa,温度55℃条件下进行真空浓缩,制得水分含量为25.8%的混合浓缩物;
H.真空干燥:设定干燥曲线,干燥时间为28h,将混合浓缩物加热至86℃并保持30min,然后快速冷却至75℃,保持60min后,快速冷却至63℃,保持40min后,再将物料自然冷却至52℃、抽真空至90Pa干燥,得到原料干品;
I.粉碎、过滤:将原料干品在相对湿度为68%、温度为35℃的封闭车间内,用破碎机打成均匀的颗粒物,并将颗粒物经过上层150目、下层180目的筛网过滤,制得成品保健粉;
J.杀菌:将成品保健粉在紫外线下照射40min进行杀菌;
K.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
实施例四:
一种苁蓉瓜蒌保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料预处理:挑选成熟、无病虫害的苁蓉、瓜蒌、百味参、霹雳果、地榆叶、醋栗,取10kg的苁蓉、7kg的瓜蒌、5kg的百味参、4kg的霹雳果、2kg的地榆叶、1kg的醋栗混合均匀后制得混合原料,对混合原料进行超声波清洗,超声波功率为1300W,清洗时间为20min,将清洗后的混合原料采用超细微破壁粉碎技术进行粉碎处理,过230目筛,制得混合原料粉;
B.煎煮:将混合原料粉放在100kg浓度为88%的玉竹汁溶液中煎煮,并添加4kg的地黄叶粉、2kg的五味子花粉、1kg的委陵菜粉,煎煮温度控制为76℃,时间控制为50min,重复煎煮4次,将每次煎煮液混合,过滤制得煎煮液和原料渣;
C.酶处理:向煎煮液中加入0.48kg的果胶酶、0.27kg的风味蛋白酶、0.12kg的纤维素酶、0.08kg的糖化酶,混合均匀,温度控制为50℃,时间为2h;
D.调配:向酶处理后的煎煮液中加入2kg的木糖醇、2kg的麦芽糖醇、2kg的水枇杷汁、2kg的莲子汁、2kg的鱼腥草汁、1kg的鸡蛋果汁、1kg的金珠果汁、1kg的海棠果汁、0.5kg的白首乌汁、0.5kg的槐豆胶、0.1kg的山梨酸钾、0.1kg的魔芋胶、0.02kg的卡拉胶混合均匀,制得混合液;
E.均质:将调配好的混合液在69℃、35Mpa的压力下均质,均质3次;
F.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在114千帕进行脱气20min,脱气结束后在135℃条件下进行高温瞬时灭菌,时间15s;
G.真空浓缩:将灭菌后的混合浆液在0.28MPa,温度56℃条件下进行真空浓缩,制得水分含量为32.7%的混合浓缩物;
H.真空干燥:把混合浓缩物放在真空干燥机中进行干燥,真空度控制在0.058Mpa,温度控制在67℃,将干燥后的混合浓缩物进行超细微破壁粉碎处理,制得成品保健粉;
I.杀菌:将干燥后的颗粒在紫外线下照射25min进行杀菌;
J.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
实施例五:
一种苁蓉瓜蒌保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料处理:将10kg的苁蓉、7kg的瓜蒌、4kg的佛手瓜、3kg的羊耳菊、2kg的八宝茶、1kg的花旗参、1kg的垂盆草混合后进行清水淋洗,在46℃的环境下进行干燥,干燥后进行超细微破壁粉碎,制得原料粉,将原料粉放入120kg的水中在92℃恒温浴环境下进行回流浸提4h,冷却至室温,过滤得滤液一及滤渣,滤渣再用3.2倍的纯净水在83℃环境下进行回流浸提60min,冷却至室温,过滤得滤液二和滤渣,将滤液一与滤液二混合后用硅藻土过滤机过滤,过滤后在温度为62℃、真空度为96kPa的真空浓缩锅内浓缩至原体积的10%,制得原料提取液,将滤渣制糜处理,制得原料糜;
B.酶处理:向原料糜中加入5kg的黄鹌菜汁、2kg的杜梨汁、2kg的罗汉果汁、1kg的山葡萄叶粉、1kg的杈杷果汁、1kg的牛甘果汁、0.52kg的果胶酶、0.36kg的纤维素酶、0.22kg的糖化酶、0.17kg的风味蛋白酶进行酶处理,在真空度为0.19Mpa、温度控制52℃,时间控制2h,酶解完成后,将酶解后的原料糜加热至125℃,维持20s进行灭酶,将灭酶后的混合浆液利用磨浆机进行磨浆处理,至原料糜能过160目筛网,制得原料浆液;
C.调配:向原料浆液中加入12kg的原料提取液、6kg的牛蒡汁、5kg的雪莲果汁、2kg的刺泡汁、2kg的西洋梨汁、1kg的野落茄汁、1kg的响铃果汁、1kg的冬葵果汁、0.5kg的榆蘑汁、0.5kg的菱角汁、0.5kg的节瓜汁、0.1kg的瓜尔胶、0.05kg的羧甲基纤维素钠、0.03kg的明胶混合均匀,制得混合液;
D.均质:将混合液均质处理,温度为83℃,压力为55Mpa,循环均质2次;
E.脱气、灭菌:将均质后的混合液采用真空脱气机脱气,真空度在118千帕进行脱气35min,脱气结束后在122℃条件下进行高温瞬时灭菌,时间15s;
F.真空浓缩:将灭菌后的混合浆液在0.22MPa,温度59℃条件下进行真空浓缩,制得水分含量为33%的混合浓缩物;
G.升华干燥:将混合浓缩物在-26℃的环境下冷冻30h,冷冻后在装载量按18kg/m2、工作压力62Pa、解析压力45Pa、温度48℃的条件下干燥,将冷冻干燥后的原料冻干品粉碎,采用超细微破壁粉碎机粉碎,粒径为230μm,得到成品保健粉;
H.杀菌:将干燥后的颗粒在紫外线下照射35min进行杀菌;
I.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
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)
1.一种苁蓉瓜蒌保健粉的制备方法,其特征在于,采用以下步骤:
A.原料预处理:选取无病虫害的苁蓉、瓜蒌、荞麦叶、白石花、胡颓子、槐树嫩芽、首乌藤,清水清洗后分别切成苁蓉粒、瓜蒌粒、荞麦叶粒、白石花粒、胡颓子粒、槐树嫩芽粒、首乌藤粒,取10kg的苁蓉粒、8kg的瓜蒌粒、6kg的荞麦叶粒、5kg的白石花粒、3kg的胡颓子粒、1kg的槐树嫩芽粒、1kg的首乌藤粒混合均匀,制得混合原料,将混合原料在超声破清洗机内进行清洗,超声波清洗机内安装有气泡发生器,超声波清洗机采用频率为25kHz,清洗时间为40min,将清洗后的混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.5m/min,温度为86℃,混合原料在皮带上的厚度为1.2cm,干燥至混合原料含水量为11.5%时停止干燥,制得原料碎粒;
B.煎煮:将原料碎粒放在45kg浓度为86%的山楂汁溶液中煎煮,并添加3kg的地耳菜粉、2kg的山药汁、1kg的老虎泡汁、1kg的黄精粉,煎煮温度控制为85℃,时间控制为40min,重复煎煮3次,将每次煎煮液混合,过滤制得煎煮液和原料初渣,将原料初渣进行超细微破壁粉碎,制得原料粉;
C.酶处理:向煎煮液中加入0.47kg的果胶酶、0.25kg的纤维素酶、0.16kg糖化酶、0.09kg的半纤维素酶,混合均匀,温度控制为48℃,时间为3h;
D.调配:向酶处理后的煎煮液中加入3kg的果葡糖浆、2kg的海枣汁、2kg的无花果汁、2kg的人参果汁、1kg的金樱果汁、1kg的木糖醇、1kg的莲雾汁、0.1kg的山梨酸钾、0.05kg的无水磷酸氢二钠、0.05kg的硬脂酸镁混合均匀,制得混合液;
E.均质:将调配好的混合液进行均质处理,温度为78℃,采用二级均质,一级均质压力为35Mpa,二级均质压力28Mpa;
F.脱气、灭菌:将均质后的混合浆液采用真空脱气机脱气,真空度在106千帕进行脱气25min,脱气结束后在137℃条件下进行高温瞬时灭菌,时间8s;
G.真空浓缩:将灭菌后的混合浆液在0.12MPa,温度57℃条件下进行真空浓缩,制得水分含量为23.6%的混合浓缩物;
H.升华干燥:将混合浓缩物在-27℃的环境下冷冻22h,冷冻后在装载量按15kg/m2、工作压力63Pa、解析压力40Pa、温度42℃的条件下干燥,制得原料干品;
I.粉碎、过滤:将原料干品在相对湿度为63%、温度为28℃的封闭车间内,用破碎机打成均匀的颗粒物,并将颗粒物经过上层30目、下层60目的筛网过滤,制得成品保健粉;
J.杀菌:将成品保健粉在紫外线下照射30min进行杀菌;
K.包装:将苁蓉瓜蒌保健粉采用食品级包装材料进行包装,检验合格后,入通风干燥环境中保存。
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