CN107173768A - 一种黄精多糖入味南瓜子及其制备方法 - Google Patents
一种黄精多糖入味南瓜子及其制备方法 Download PDFInfo
- Publication number
- CN107173768A CN107173768A CN201710460788.8A CN201710460788A CN107173768A CN 107173768 A CN107173768 A CN 107173768A CN 201710460788 A CN201710460788 A CN 201710460788A CN 107173768 A CN107173768 A CN 107173768A
- Authority
- CN
- China
- Prior art keywords
- polysaccharide
- pumpkin seeds
- tasty
- siberian solomonseal
- solomonseal rhizome
- 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
- 150000004676 glycans Chemical class 0.000 title claims abstract description 52
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 52
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 52
- 235000008737 Polygonatum biflorum Nutrition 0.000 title claims abstract description 29
- 241000756042 Polygonatum Species 0.000 title claims abstract description 28
- 241000408747 Lepomis gibbosus Species 0.000 title claims abstract description 27
- 235000020236 pumpkin seed Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 241000405414 Rehmannia Species 0.000 claims abstract description 8
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 8
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 7
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 230000008901 benefit Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000004506 Polygonatum multiflorum Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000287 crude extract Substances 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 240000005166 Polygonatum biflorum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 208000035943 Aphagia Diseases 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000011160 research Methods 0.000 description 18
- 239000000047 product Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 240000007575 Macadamia integrifolia Species 0.000 description 3
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 3
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000000259 anti-tumor effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- -1 saccharide compound Chemical class 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002276 dielectric drying Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000004110 gluconeogenesis Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012916 structural analysis Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明公开了一种黄精多糖入味南瓜子及其制备方法，它是由下述组分及其重量份制成：南瓜子1000‑1200、黄精300‑350、桂皮13‑15、白芷13‑15、豆蔻13‑15、生地13‑15、熟地13‑15、当归13‑15、菊花13‑15、甘草15‑18、枸杞15‑18、椰蓉100‑120、牛奶300‑350。本发明的一种黄精多糖入味南瓜子，色泽均匀鲜亮，口感香酥入味，久吃不上火，耐吃不脏手，所含有益成分具有增强免疫的功效。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种黄精多糖入味南瓜子及其制备方法。
背景技术
相对于微波干燥，射频干燥的技术优势主要表现在，更好的加热均匀性、更大的穿透深度、稳定的温度控制和更高的产品质量。射频加热最初用于焙烤饼干和点心的后烘焙。人们在将射频加热用于食品和农产品的解冻、杀虫、杀菌等方面已开展了众多研究。人们开展了一些射频辅助干燥食品和农产品的研究，主要包括：紫花苜蓿、玉米和豆类，但到目前为止，还未见将射频用于干燥坚果的研究报道。为了使介电干燥技术更加实用，能被坚果工业接受并采用，最重要的是研究开发射频干燥工艺，能维持必要的干燥速度，提高加热的均匀性，确保在干燥时产品的品质不降低。王云阳在《澳洲坚果射频干燥技术研究》中对射频干燥澳洲坚果技术进行系统地研究，探索射频用于澳洲坚果干燥的可行性，为可能的澳洲坚果射频干燥技术做基础性的研究工作。同时也为运用于其它干果的干燥提供理论依据。
由于人们长期以来对糖类化合物的重视不够，致使糖类化合物的研究水平远落后于蛋白质和核酸。德国科学家 EmilFischeir 在 1930 年最早发现真菌多糖具有抗癌作用，随后日本千原报道了香菇多糖具有抗肿瘤活性，多糖才逐渐引起了人们的重视。近年来，随着细胞生物学与分子生物学的发展以及多糖纯化及结构分析等分析手段的进步，人们发现多糖具有抗肿瘤、抗病毒、免疫调节等多种生理功能，使得多糖的研究越来越引起世界各国的重视。国际科学界视多糖的研究为生命科学的前沿领域，提出二十一世纪是多糖的世纪。我国对多糖的研究起步较晚，最早开始于上世纪 70 年代，但近年来发展十分迅速。目前，我国已从天然产物中提取分离出 300 余种多糖，并对上百种多糖进行了结构分析和生物活性研究。但与蛋白质和核酸相比，多糖目前的研究水平和层次仍具有较大的差距。主要是由于糖类结构十分复杂，现有的结构测定方法还不能较准确分析其高级构型，对其构效与功能的关系及多糖的作用机理研究仍较困难。虽然多糖的研究存在较多难题，但其诸多的生理活性决定了多糖将具有十分广阔的应用前景。
黄精多糖是从黄精中提取出来的活性物质，研究表明其具有抗肿瘤、抗病毒、增强免疫等多种功效。从中提取具有生物活性的组分，并对其进行深入的研究，开发出高附加值的保健食品或药品，对减少环境污染、创造经济价值都具有重要的意义。在《黄精多糖的提取纯化组成分析及抗氧化活性研究》中以黄精为原料，对黄精多糖的热水浸提工艺进行优化研究；并对 DNS 测定多糖含量做出重要改进，首次针对其含量测定中一直存在的适宜波长的选择这一争议进行了探索性研究；另外对黄精多糖纯化组分的单糖组成和初级结构进行了研究，该研究尚未见相关报道；同时研究了来自不同制备过程的五种黄精多糖样品的体外抗氧化活性。旨在为黄精多糖的研究积累基础资料，挖掘黄精深层次的开发潜力，为黄精资源的综合利用和变废为宝提供科学依据。
发明内容
本发明目的就是为了弥补已有技术的缺陷，结合热风辅助射频干燥技术，丰富黄精多糖的应用，提供一种黄精多糖入味南瓜子。
本发明是通过以下技术方案实现的：
一种黄精多糖入味南瓜子，它是由下述组分及其重量份制成：
南瓜子1000-1200、黄精300-350、桂皮13-15、白芷13-15、豆蔻13-15、生地13-15、熟地13-15、当归13-15、菊花13-15、甘草15-18、枸杞15-18、椰蓉100-120、牛奶300-350。
所述的一种黄精多糖入味南瓜子，是由下列步骤制成的：
1）、将黄精粉碎至40-60目，加入13-15倍量水预浸20-25分钟，回流提取2-3.5小时，趁热过滤，得黄精多糖提取液，将所得提取液减压浓缩，向浓缩液中加入3-5倍体的85-90%的乙醇溶液，搅拌后静置，于2000-3000r/min离心10-12分钟，取沉淀物，既得黄精粗多糖；
2）、将步骤1所得多糖粗提物加入3-5倍量水溶解，调pH4.5-5.5，加入体积分数3.5-5.0%的木瓜蛋白酶液，于51-55℃恒温酶解1-1.5小时，沸水浴灭酶25-30分钟，离心得上清液，于上清液中加入预处理的大孔树脂，密封，于40-45℃，转速120-130r/min，磁力搅拌3-3.5小时，进行脱色，抽滤，滤液加等量无水乙醇于2-4℃静置8-10小时，离心，将沉淀物烘干得黄精多糖；
3）、将桂皮、白芷、豆蔻、生地、熟地、当归、菊花、甘草、枸杞加入50-60倍量水加热熬煮，使溶液浓缩至原液的一半后，停止加热，再加入步骤2所得多糖，并将南瓜子分拣、除杂后清洗干净，放入浸制3-5小时，取出后拌上椰蓉、牛奶，晾至表面干燥；
4）、将步骤3所得入味南瓜子通过热风辅助射频干燥技术进行干燥，热风温度为50-55℃进行传送干燥，使水分含量达到7-9%，冷却后密封干燥保存。
本发明的优点是：
1、本发明的一种黄精多糖入味南瓜子，射频干燥具有更好的加热均匀性、更大的穿透深度、稳定的温度控制和更高的产品质量，在维持必要的干燥速度的同时，提高加热的均匀性，确保在干燥时产品的品质不降低；热风充当搅拌叶片，作为媒介及时带走从物料表面蒸发的水蒸气，使待干燥物表面冷却，从内至外均匀干燥，保证色泽鲜亮，富有食欲；传送带滚动式干燥，具有生产连续性。
2、本发明的一种黄精多糖入味南瓜子，对黄精进行多糖提取，并利用酶解脱蛋白，减小分子量，使其具有更强吸附性，更易浸入南瓜子内部，从而被消化吸收；多糖能够改善胰岛素抵抗，促进胰岛素的分泌，改善糖、蛋白质及脂肪代谢紊乱，调节相关酶的活性，抑制糖异生，促进肝糖元合成和增强免疫系统功能等。
3、本发明的一种黄精多糖入味南瓜子，通过将桂皮、白芷、豆蔻、生地、熟地、当归、菊花、甘草、枸杞单体香料混合预煮，将其中的香气组分在煮制过程中相互融合，并通过浸制使其保留在南瓜子中，最终使其形成入味、内含、香酥、不脏手、不上火的特点。
具体实施方式
一种黄精多糖入味南瓜子，它是由下述组分及其重量份制成：
南瓜子1000、黄精300、桂皮13、白芷13、豆蔻13、生地13、熟地13、当归13、菊花13、甘草15、枸杞15、椰蓉100、牛奶300。
所述的一种黄精多糖入味南瓜子，是由下列步骤制成的：
1）、将黄精粉碎至60目，加入13倍量水预浸20分钟，回流提取2.5小时，趁热过滤，得黄精多糖提取液，将所得提取液减压浓缩，向浓缩液中加入5倍体的85%的乙醇溶液，搅拌后静置，于3000r/min离心10分钟，取沉淀物，既得黄精粗多糖；
2）、将步骤1所得多糖粗提物加入3倍量水溶解，调pH5.0，加入体积分数4.5%的木瓜蛋白酶液，于52℃恒温酶解1.2小时，沸水浴灭酶25分钟，离心得上清液，于上清液中加入预处理的大孔树脂，密封，于40℃，转速120r/min，磁力搅拌3小时，进行脱色，抽滤，滤液加等量无水乙醇于2℃静置8小时，离心，将沉淀物烘干得黄精多糖；
3）、将桂皮、白芷、豆蔻、生地、熟地、当归、菊花、甘草、枸杞加入50倍量水加热熬煮，使溶液浓缩至原液的一半后，停止加热，再加入步骤2所得多糖，并将南瓜子分拣、除杂后清洗干净，放入浸制3小时，取出后拌上椰蓉、牛奶，晾至表面干燥；
4）、将步骤3所得入味南瓜子通过热风辅助射频干燥技术进行干燥，热风温度为50℃进行传送干燥，使水分含量达到7%，冷却后密封干燥保存。
Claims (2)
1.一种黄精多糖入味南瓜子，其特征在于它是由下述组分及其重量份制成：
南瓜子1000-1200、黄精300-350、桂皮13-15、白芷13-15、豆蔻13-15、生地13-15、熟地13-15、当归13-15、菊花13-15、甘草15-18、枸杞15-18、椰蓉100-120、牛奶300-350。
2.根据权利要求1所述的一种黄精多糖入味南瓜子，其特征在于是由下列步骤制成的：
1）、将黄精粉碎至40-60目，加入13-15倍量水预浸20-25分钟，回流提取2-3.5小时，趁热过滤，得黄精多糖提取液，将所得提取液减压浓缩，向浓缩液中加入3-5倍体的85-90%的乙醇溶液，搅拌后静置，于2000-3000r/min离心10-12分钟，取沉淀物，既得黄精粗多糖；
2）、将步骤1所得多糖粗提物加入3-5倍量水溶解，调pH4.5-5.5，加入体积分数3.5-5.0%的木瓜蛋白酶液，于51-55℃恒温酶解1-1.5小时，沸水浴灭酶25-30分钟，离心得上清液，于上清液中加入预处理的大孔树脂，密封，于40-45℃，转速120-130r/min，磁力搅拌3-3.5小时，进行脱色，抽滤，滤液加等量无水乙醇于2-4℃静置8-10小时，离心，将沉淀物烘干得黄精多糖；
3）、将桂皮、白芷、豆蔻、生地、熟地、当归、菊花、甘草、枸杞加入50-60倍量水加热熬煮，使溶液浓缩至原液的一半后，停止加热，再加入步骤2所得多糖，并将南瓜子分拣、除杂后清洗干净，放入浸制3-5小时，取出后拌上椰蓉、牛奶，晾至表面干燥；
4）、将步骤3所得入味南瓜子通过热风辅助射频干燥技术进行干燥，热风温度为50-55℃进行传送干燥，使水分含量达到7-9%，冷却后密封干燥保存。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460788.8A CN107173768A (zh) | 2017-06-18 | 2017-06-18 | 一种黄精多糖入味南瓜子及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460788.8A CN107173768A (zh) | 2017-06-18 | 2017-06-18 | 一种黄精多糖入味南瓜子及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173768A true CN107173768A (zh) | 2017-09-19 |
Family
ID=59835575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710460788.8A Pending CN107173768A (zh) | 2017-06-18 | 2017-06-18 | 一种黄精多糖入味南瓜子及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107173768A (zh) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101851297A (zh) * | 2010-05-06 | 2010-10-06 | 安徽天品堂生态农业有限公司 | 一种黄精多糖高效提取工艺 |
| CN104530253A (zh) * | 2015-02-03 | 2015-04-22 | 上海中医药大学附属龙华医院 | 一种黄精多糖的柱层析分离方法和提取方法 |
| CN104940609A (zh) * | 2015-07-08 | 2015-09-30 | 广州白云山汉方现代药业有限公司 | 一种黄精中多种活性成分提取分离的方法 |
| CN105725153A (zh) * | 2016-03-01 | 2016-07-06 | 桐城市兴新食品有限公司 | 一种多味营养南瓜子 |
| CN106360593A (zh) * | 2016-10-14 | 2017-02-01 | 安徽黑娃食品科技有限公司 | 一种美白养颜保健南瓜子及其加工方法 |
-
2017
- 2017-06-18 CN CN201710460788.8A patent/CN107173768A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101851297A (zh) * | 2010-05-06 | 2010-10-06 | 安徽天品堂生态农业有限公司 | 一种黄精多糖高效提取工艺 |
| CN104530253A (zh) * | 2015-02-03 | 2015-04-22 | 上海中医药大学附属龙华医院 | 一种黄精多糖的柱层析分离方法和提取方法 |
| CN104940609A (zh) * | 2015-07-08 | 2015-09-30 | 广州白云山汉方现代药业有限公司 | 一种黄精中多种活性成分提取分离的方法 |
| CN105725153A (zh) * | 2016-03-01 | 2016-07-06 | 桐城市兴新食品有限公司 | 一种多味营养南瓜子 |
| CN106360593A (zh) * | 2016-10-14 | 2017-02-01 | 安徽黑娃食品科技有限公司 | 一种美白养颜保健南瓜子及其加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223186A (zh) | 一种酒香乌枣银鱼干及其制备方法 | |
| CN103549470A (zh) | 一种泡椒凤爪 | |
| CN107242492A (zh) | 一种利用油莎豆粕制造油莎豆粕精粉的方法 | |
| CN105018281A (zh) | 一种紫薯甜酒及其加工方法 | |
| CN103828989B (zh) | 一种竹叶菜茶叶的制备方法 | |
| CN103540482A (zh) | 一种海滨锦葵干燥块根果酒 | |
| CN105166775A (zh) | 一种即食莲藕脆片及其制备方法 | |
| CN104982847A (zh) | 苦味枣粉的制备方法 | |
| CN104106651A (zh) | 一种葱香猪肝豆腐及其制备方法 | |
| CN104187748A (zh) | 一种花生高营养牛肉粒 | |
| CN107173768A (zh) | 一种黄精多糖入味南瓜子及其制备方法 | |
| CN106867804A (zh) | 一种桑葚酒的制备方法 | |
| CN107319464A (zh) | 一种黄精多糖妙味板栗及其制备方法 | |
| KR20140140314A (ko) | 인삼장아찌 제조방법 | |
| CN107279917A (zh) | 一种黄精多糖入味巴旦木及其制备方法 | |
| CN105462752A (zh) | 一种桑黄桑叶米酒及其制备方法 | |
| CN107242511A (zh) | 一种黄精多糖入味瓜子及其制备方法 | |
| CN104789427A (zh) | 一种安神抗衰保健食醋及其制备方法 | |
| CN107348444A (zh) | 一种黄精多糖入味松子及其制备方法 | |
| CN109601870A (zh) | 功能休闲醋豆食品和富黄酮老陈醋的制备方法 | |
| CN107259429A (zh) | 一种黄精多糖妙味桂圆及其制备方法 | |
| CN103519116A (zh) | 一种具有补气益血功能的复合汤块调味品及其制备方法 | |
| CN107173769A (zh) | 一种黄精多糖妙味吊瓜子及其制备方法 | |
| CN103932100B (zh) | 一种降脂薯条及其制备方法 | |
| KR102458091B1 (ko) | 금화규를 이용한 기능성 고추장 제조방법 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170919 |