CN107173740A - 一种玉竹山药豆营养保健粉的制备方法 - Google Patents
一种玉竹山药豆营养保健粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种玉竹山药豆营养保健粉的制备方法,所述的玉竹山药豆营养保健粉以玉竹、山药豆为主要原料,由原料处理、复合酶处理、调配、均质纯化、脱气灭菌、真空浓缩、升华干燥、粉碎、过滤、包装等步骤制备而成,采用本方法制备的玉竹山药豆营养保健粉,以来源广泛的玉竹、山药豆为原料,既能降低了营养保健粉的加工成本,也提高了玉竹、山药豆的利用率及经济价值,通过复合酶处理,提高了玉竹、山药豆的利用率及营养价值,又可以丰富成品保健粉的营养物质,协同效果明显,成品保健粉为颗粒状粉,既可冲水作为饮料,又可以加适量水搅拌成营养糊,食用方式多样,具有强心润燥、除烦止渴、补肺益气、健脾补虚等功效。
Description
技术领域
本发明涉及一种营养粉的制备方法,尤其是涉及一种玉竹山药豆营养保健粉的制备方法。
背景技术
玉竹,百合科黄精属多年生草本植物,别名尾参、铃铛菜等,《药性论》记载:“主时疾寒热,内补不足,去虚劳客热,头痛不安。”《日华子本草》记载:“除烦闷,止渴,润心肺,久服可面色润泽,容光焕发,轻身不老。”现代医学证实,玉竹根茎含粘液质,系多聚糖,水解成D-果糖、葡萄糖及阿拉伯糖等,有强心润燥、除烦止渴的作用。
山药豆,又叫山药蛋、山药籽等,为薯蓣科薯蓣属山药的珠芽,其味甘、性平、无毒,归脾、肺、肾经。《日华子本草》记载:“助五脏、活筋骨、长志安神、主治泄精健忘”。具有补肺益气、健脾补虚、固肾益精等保健作用。
目前,玉竹、山药豆因其丰富的营养成分已被加工成酒、茶、果脯、冲剂等产品,如申请号为201510048944.0的专利公布了一种百合玉竹粉的制作工艺,该百合玉竹粉在加工过程中存在着原料营养物质流失较多、原料利用效率不高的问题。
发明内容
本发明针对现有玉竹、山药豆在加工过程中存在的原料营养物质流失较多、原料利用效率不高的问题,提供一种具有营养健康、味道可口等优点的玉竹山药豆营养保健粉的制备方法,丰富了玉竹、山药豆的产品种类,提高了玉竹、山药豆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:
一种玉竹山药豆营养保健粉的制备方法,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的玉竹、7kg的山药豆、5kg的蛇瓜、4kg的天人菊、2kg的地精草、1kg的蟹味菇混合后在超声破清洗机内进行清洗,超声波清洗机采用频率为23kHz,清洗时间为35min,清洗后在45℃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60kg的水中在68℃恒温浴环境下进行回流浸提30min,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84℃环境下进行回流浸提20min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在65℃的环境下浓缩至原体积的14%,制得原料煎煮液,将滤渣制糜处理,制得原料糜;
B.酶处理:向原料糜中加入3kg的反枝苋汁、2kg的草菇汁、1kg的地草果汁、1kg的沙棘汁、0.28kg的果胶酶、0.17kg的纤维素酶、0.12kg的半纤维素酶、0.1kg的风味蛋白酶进行酶处理,在真空度为0.1Mpa、温度控制57℃,时间控制2h,酶解完成后,将酶解后的原料糜加热至123℃,维持15s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80目筛网,制得原料浆液;
C.调配:向原料浆液中加入8kg的原料煎煮液、3kg的麦芽糖醇、2kg的番石榴汁、2kg的白兰瓜汁、2kg的鸡蛋参汁、2kg的饴糖、1kg的醋栗汁、1kg的罗汉果汁、1kg的补血菜汁、0.5kg的钙果汁、0.5kg的荸荠汁、0.02kg的柠檬酸钠、0.01kg的魔芋胶、0.01kg的海藻酸钠、0.01kg的羧甲基纤维素钠混合均匀,制得混合液;
D.均质:将混合液均质处理,温度为78℃,采用二级均质,一级均质压力为33Mpa,二级均质压力25Mpa,均质后在压力为35MPa,超滤膜的孔径为3μm的条件下进行超滤膜纯化;
E.脱气灭菌:将均质后的混合液采用真空脱气机脱气,真空度在105千帕进行脱气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0.22MPa,温度55℃条件下进行真空浓缩,制得水分含量为28%的混合浓缩物;
G. 升华干燥:将混合浓缩物在-22℃的环境下冷冻30h,冷冻后在装载量按10kg/m2、工作压力64Pa、解析压力38Pa、温度42℃的条件下干燥,将冷冻干燥后的原料冻干品粉碎,得到原料粉;
H.粉碎、过滤:将原料粉在相对湿度为66%、温度为25℃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100目、下层120目的筛网过滤,制得成品;
I.包装:将玉竹山药豆营养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:采用本方法制备的玉竹山药豆营养保健粉,以来源广泛的玉竹、山药豆为原料,既能降低了营养保健粉的加工成本,也提高了玉竹、山药豆的利用率及经济价值,通过复合酶处理,既能够充分析出玉竹、山药豆中的营养物质,提高了玉竹、山药豆的利用率及营养价值,又可以丰富成品保健粉的营养物质,协同效果明显,成品保健粉为颗粒状粉,既可冲水作为饮料,又可以加适量水搅拌成营养糊,食用方式多样,具有强心润燥、除烦止渴、补肺益气、健脾补虚等功效。
具体实施方式
实施例一:
一种玉竹山药豆营养保健粉的制备方法,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的玉竹、7kg的山药豆、5kg的蛇瓜、4kg的天人菊、2kg的地精草、1kg的蟹味菇混合后在超声破清洗机内进行清洗,超声波清洗机采用频率为23kHz,清洗时间为35min,清洗后在45℃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60kg的水中在68℃恒温浴环境下进行回流浸提30min,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84℃环境下进行回流浸提20min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在65℃的环境下浓缩至原体积的14%,制得原料煎煮液,将滤渣制糜处理,制得原料糜;
B.酶处理:向原料糜中加入3kg的反枝苋汁、2kg的草菇汁、1kg的地草果汁、1kg的沙棘汁、0.28kg的果胶酶、0.17kg的纤维素酶、0.12kg的半纤维素酶、0.1kg的风味蛋白酶进行酶处理,在真空度为0.1Mpa、温度控制57℃,时间控制2h,酶解完成后,将酶解后的原料糜加热至123℃,维持15s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80目筛网,制得原料浆液;
C.调配:向原料浆液中加入8kg的原料煎煮液、3kg的麦芽糖醇、2kg的番石榴汁、2kg的白兰瓜汁、2kg的鸡蛋参汁、2kg的饴糖、1kg的醋栗汁、1kg的罗汉果汁、1kg的补血菜汁、0.5kg的钙果汁、0.5kg的荸荠汁、0.02kg的柠檬酸钠、0.01kg的魔芋胶、0.01kg的海藻酸钠、0.01kg的羧甲基纤维素钠混合均匀,制得混合液;
D.均质:将混合液均质处理,温度为78℃,采用二级均质,一级均质压力为33Mpa,二级均质压力25Mpa,均质后在压力为35MPa,超滤膜的孔径为3μm的条件下进行超滤膜纯化;
E.脱气灭菌:将均质后的混合液采用真空脱气机脱气,真空度在105千帕进行脱气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0.22MPa,温度55℃条件下进行真空浓缩,制得水分含量为28%的混合浓缩物;
G. 升华干燥:将混合浓缩物在-22℃的环境下冷冻30h,冷冻后在装载量按10kg/m2、工作压力64Pa、解析压力38Pa、温度42℃的条件下干燥,将冷冻干燥后的原料冻干品粉碎,得到原料粉;
H.粉碎、过滤:将原料粉在相对湿度为66%、温度为25℃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100目、下层120目的筛网过滤,制得成品;
I.包装:将玉竹山药豆营养保健粉采用食品级包装材料进行包装,得a1,检验合格后,入通风干燥环境中保存。
实施例二:
一种玉竹山药豆营养保健粉的制备方法,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、无病虫害的玉竹叶、山药豆、灰灰菜、八宝茶、无花果、黄荆叶、槐树嫩芽,取10kg的玉竹叶、7kg的山药豆、6kg的灰灰菜、5kg的八宝茶、4kg的无花果、2kg的黄荆叶、1kg的槐树嫩芽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1200W,清洗时间为15min,将清洗后的混合原料采用超细微粉碎技术进行粉碎处理,过220目筛,制得混合原料粉;
B.煎煮:将混合原料粉放在35kg浓度为87%的山楂汁溶液中煎煮,并添加4kg的山楂籽粉、2kg的黄精汁、1kg的葛仙米汁,煎煮温度控制为60℃,时间控制为30min,重复煎煮2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0.35kg的果胶酶、0.14kg的风味蛋白酶、0.12kg的纤维素酶、0.08kg糖化酶,混合均匀,温度控制为45℃,时间为3h;
D.调配:向酶处理后的煎煮液中加入2kg的木糖醇、2kg的蔓越莓汁、2kg的榅桲汁、2kg的人参果汁、1kg的果糖、1kg的黑阳参汁、1kg的薏仁汁、0.7kg的柠檬酸、0.5kg的维生素C、0.2kg的卡拉胶、0.03kg的槐豆胶、0.02kg的海藻酸钠混合均匀,制得混合液;
E.均质:将调配好的混合液在67℃、35Mpa的压力下均质,均质4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118千帕进行脱气26min,脱气结束后在125℃条件下进行高温瞬时灭菌,时间12s;
G.真空浓缩:将灭菌后的混合浆液在0.2MPa,温度57℃条件下进行真空浓缩,制得水分含量为37%的混合浓缩物;
H.升化干燥:将混合浓缩物在-22℃条件下,冷冻35h,然后在装载量按15kg/m2、工作压力62Pa、解析压力38Pa、温度52℃的条件下干燥,得到原料冻干品;
I.粉碎、过滤:将原料冻干品在相对湿度为73%、温度为34℃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130目的筛网过滤,制得玉竹山药豆营养保健粉;
J.包装:将玉竹山药豆营养保健粉采用食品级包装材料进行包装,得a2,检验合格后,入通风干燥环境中保存。
实施例三:
一种玉竹山药豆营养保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料预处理:选取无病虫害的玉竹花、山药豆、葫芦茶、山白菊、鸡腿菇、山椒草,清水清洗后分别切成玉竹花粒、山药豆粒、葫芦茶粒、山白菊粒、鸡腿菇粒、山椒草粒,取10kg的玉竹粒、8kg的山药豆粒、5kg的葫芦茶粒、4kg的山白菊粒、3kg的鸡腿菇粒、1kg的山椒草粒混合均匀,制得混合原料,将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1.1m/min,温度为85℃,混合原料在皮带上的厚度为0.7cm,干燥至混合原料含水量为10.3%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4.8%的柠檬酸溶液中煎煮,并添加3kg的海枣汁、2kg的玫瑰茄汁、1kg的山莴苣汁、1kg的插田泡汁,煎煮温度控制为60℃,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0.42kg的果胶酶、0.28kg的纤维素酶、0.16kg糖化酶、0.13kg的半纤维素酶,混合均匀,温度控制为44℃,时间为5h;
D.调配:向酶处理后的煎煮液中加入2kg的麦芽糖醇、2kg的果葡糖浆、2kg的番石榴汁、2kg的黑布林汁、2kg的龙珠果汁、1kg的玛卡汁、1kg的西洋梨汁、1kg的杜梨汁、0.2kg的柠檬酸钠、0.05kg的魔芋胶、0.03kg的山梨酸钾、0.02kg的无水磷酸氢二钠混合均匀,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46Mpa,二级均质压力27Mpa;
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117千帕进行脱气25min,脱气结束后在138℃条件下进行高温瞬时灭菌,时间10s;
G.真空浓缩:将灭菌后的混合浆液在0.15MPa,温度58℃条件下进行真空浓缩,制得水分含量为27.5%的混合浓缩物;
H.真空干燥:设定干燥曲线,干燥时间为24h,将混合浓缩物加热至89℃并保持30min,然后快速冷却至74℃,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83Pa干燥,得到原料干品;
I.粉碎、过滤:将原料干品在相对湿度为65%、温度为34℃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150目的筛网过滤,制得玉竹山药豆营养保健粉;
J.包装:将玉竹山药豆营养保健粉采用食品级包装材料进行包装,得a3,检验合格后,入通风干燥环境中保存。
实施例四:
一种玉竹山药豆营养保健粉的制备方法,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的玉竹花、7kg的山药豆、5kg的竹节参、4kg的山慈菇、3kg的酢浆草、2kg的山莴苣、1kg的岗梅叶、1kg的茶梅花混合后进行清水淋洗,在48℃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65kg的水中在63℃恒温浴环境下进行回流浸提40min,冷却至室温,过滤得滤液一及滤渣,滤渣再用3.7倍的纯净水在82℃环境下进行回流浸提30min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在67℃的环境下浓缩至原体积的7%,制得原料煎煮液,将滤渣制糜处理,制得原料糜;
B.酶处理:向原料糜中加入3kg的麦芽汁、2kg的甜菊叶汁、1kg的地肤苗汁、1kg的桑叶汁、1kg的蔷薇花汁、0.38kg的果胶酶、0.26kg的纤维素酶、0.2kg的半纤维素酶、0.13kg的风味蛋白酶进行酶处理,在真空度为0.16Mpa、温度控制54℃,时间控制2h,酶解完成后,将酶解后的原料糜加热至122℃,维持15s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140目筛网,制得原料浆液;
C.调配:向原料浆液中加入10kg的原料煎煮液、3kg的饴糖、2kg的果糖、2kg的龙珠果汁、2kg的牛油果汁、2kg的老虎泡汁、1kg的木莲果汁、1kg的番荔枝汁、1kg的山马菜汁、0.5kg的海风藤汁、0.5kg的菊薯汁、0.02kg的柠檬酸钠、0.02kg的卡拉胶、0.02kg的明胶、0.01kg的羧甲基纤维素钠混合均匀,制得混合液;
D.均质纯化:将调配好的混合液进行均质处理,温度为77℃,采用二级均质,一级均质压力为32Mpa,二级均质压力23Mpa,均质后在压力为38MPa,超滤膜的孔径为4μm的条件下进行超滤膜纯化;
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107千帕进行脱气45min,脱气结束后在132℃条件下进行高温瞬时灭菌,时间24s;
F.真空浓缩:将灭菌后的混合浆液在0.22MPa,温度57℃条件下进行真空浓缩,制得水分含量为28%的混合浓缩物;
G. 升华干燥:将混合浓缩物在-24℃的环境下冷冻40h,冷冻后在装载量按18kg/m2、工作压力62Pa、解析压力34Pa、温度42℃的条件下干燥,将冷冻干燥后的原料冻干品粉碎,采用超微粉碎机粉碎,粒径为230μm,得到原料粉;
H.粉碎、过滤:将原料粉在相对湿度为69%、温度为26℃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,制得玉竹山药豆营养保健粉;
I.包装:将玉竹山药豆营养保健粉采用食品级包装材料进行包装,得a4,检验合格后,入通风干燥环境中保存。
实施例五:
一种玉竹山药豆营养保健粉的制备方法,其特征在于,所述的制备方法采用以下步骤:
A.原料预处理:选取无病虫害的玉竹、山药豆、黄精、百味参、绞股蓝叶、鸡爪梨、水蒲桃,用清水清洗后进行蒸汽杀青,杀青温度为132℃,杀青时间为15s,杀青后立即摊凉散热,向杀青后的10kg的玉竹、7kg的山药豆、6kg的黄精、4kg的百味参、3kg的绞股蓝叶、2kg的鸡爪梨、1kg的水蒲桃混合物中加入15kg浓度为2.4%的柠檬酸钠溶液,混合均匀后打浆,制得原料浆液;
B.酶处理:向原料浆液中加入0.38kg的果胶酶、0.24kg的纤维素酶、0.14kg的半纤维酶、0.12kg风味蛋白酶,混合均匀,温度控制为51℃,时间为2h;
C.调配:向酶处理后的原料浆液中加入3kg的果葡糖浆、2kg的麦芽糖醇、2kg的百香果汁、2kg的灯笼果汁、2kg的羊奶子果汁、2kg的人参果汁、1kg的金樱果汁、1kg的藠头汁、1kg的老虎泡汁、1kg的黑枸杞汁、1kg的刺玫果汁、0.3kg的柠檬酸纳、0.06kg的黄原胶、0.03kg的硬脂酸镁、0.02kg的槐豆胶混合均匀,制得混合液;
D.均质:将混合液均质处理,温度为72℃,采用二级均质,一级均质压力为28Mpa,二级均质压力15Mpa;
E.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122千帕进行脱气16min,脱气结束后在138℃条件下进行高温瞬时灭菌,时间25s;
F.真空浓缩:将灭菌后的混合浆液在0.27MPa,温度54℃条件下进行真空浓缩,制得水分含量为31%的混合浓缩物;
G.升华干燥:将均质后的混合液在-15℃条件下,冷冻30h,然后在装载量按24kg/m2、工作压力62Pa、解析压力33Pa、温度58℃的条件下干燥,得到原料干品;
H.粉碎、过滤:将原料干品在相对湿度为62%、温度为39℃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140目的筛网过滤,制得玉竹山药豆营养保健粉;
I.包装:将玉竹山药豆营养保健粉采用食品级包装材料进行包装,得a5,检验合格后,入通风干燥环境中保存。
检测例
观察和品尝记录上述玉竹山药豆营养保健粉的感官性状;感官要求检测结果见表1,污染物含量检测结果见表2,微生物含量检测结果见表3。
表1
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)
1.一种玉竹山药豆营养保健粉的制备方法,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的玉竹、7kg的山药豆、5kg的蛇瓜、4kg的天人菊、2kg的地精草、1kg的蟹味菇混合后在超声破清洗机内进行清洗,超声波清洗机采用频率为23kHz,清洗时间为35min,清洗后在45℃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60kg的水中在68℃恒温浴环境下进行回流浸提30min,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84℃环境下进行回流浸提20min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在65℃的环境下浓缩至原体积的14%,制得原料煎煮液,将滤渣制糜处理,制得原料糜;
B.酶处理:向原料糜中加入3kg的反枝苋汁、2kg的草菇汁、1kg的地草果汁、1kg的沙棘汁、0.28kg的果胶酶、0.17kg的纤维素酶、0.12kg的半纤维素酶、0.1kg的风味蛋白酶进行酶处理,在真空度为0.1Mpa、温度控制57℃,时间控制2h,酶解完成后,将酶解后的原料糜加热至123℃,维持15s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80目筛网,制得原料浆液;
C.调配:向原料浆液中加入8kg的原料煎煮液、3kg的麦芽糖醇、2kg的番石榴汁、2kg的白兰瓜汁、2kg的鸡蛋参汁、2kg的饴糖、1kg的醋栗汁、1kg的罗汉果汁、1kg的补血菜汁、0.5kg的钙果汁、0.5kg的荸荠汁、0.02kg的柠檬酸钠、0.01kg的魔芋胶、0.01kg的海藻酸钠、0.01kg的羧甲基纤维素钠混合均匀,制得混合液;
D.均质:将混合液均质处理,温度为78℃,采用二级均质,一级均质压力为33Mpa,二级均质压力25Mpa,均质后在压力为35MPa,超滤膜的孔径为3μm的条件下进行超滤膜纯化;
E.脱气灭菌:将均质后的混合液采用真空脱气机脱气,真空度在105千帕进行脱气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0.22MPa,温度55℃条件下进行真空浓缩,制得水分含量为28%的混合浓缩物;
G. 升华干燥:将混合浓缩物在-22℃的环境下冷冻30h,冷冻后在装载量按10kg/m2、工作压力64Pa、解析压力38Pa、温度42℃的条件下干燥,将冷冻干燥后的原料冻干品粉碎,得到原料粉;
H.粉碎、过滤:将原料粉在相对湿度为66%、温度为25℃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100目、下层120目的筛网过滤,制得成品;
I.包装:将玉竹山药豆营养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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