CN107212396A - 一种兰花参保健含片的制备方法 - Google Patents
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Abstract
本发明公开了一种兰花参保健含片的制备方法,其特征在于:所述的兰花参保健含片采用兰花参为主要原料,经过预处理、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥等步骤加工而成。采用本方法制作的兰花参保健含片携带、食用方便、营养丰富,既可直接食用,也可溶解在饮用水中饮用,可长期保存不变质,同时也具有兰花参的解表清热,化痰止嗽等。
Description
技术领域
本发明涉及一种咀嚼片的制备方法,尤其是涉及一种兰花参保健含片的制备方法。
背景技术
兰花参,多年生草本,出自《滇南本草》《滇南本草图谱》:兰花参当作蓝花参,兰蓝音同致误,蓝花盖指其花色,参则指其功效耳。易门(县)土名蓝花草是证。其性平,味甘微苦,功用主治补虚,解表。治虚损劳伤,咳血、衄血,自汗、盗汗,妇女白带,伤风咳嗽,胃痛,泻痢,刀伤。《滇南本草》:"补虚损,止自汗、盗汗,又止妇人白带。""调养元气,治五劳七伤,诸虚百损,益气滋阴。"《闽东本草》:"解表清热,化痰止嗽。治风热喘嗽,咳血,衄血,小儿惊风,跌打损伤。"现有兰花参除被作为一种中药材外,还被加工成酱、饮料等食品或饮品,而以兰花参为原料的兰花参保健含片,未见相关产品上市。
发明内容
本发明提供一种味道可口、营养全面、食用方便、绿色健康的兰花参保健含片的制备方法,本方法提高原料的利用率,充分保留原料中的营养物质,操作简单,便于掌握。
本发明解决其技术问题所采取的技术方案是:
一种兰花参保健含片的制备方法,其特征在于:制备方法采用以下步骤:
a.原料预处理:挑选成熟的兰花参、葛根、山药,清洗后,切成10粒/克的块粒,取6kg的兰花参块粒、2kg的葛根块粒、2kg的山药块粒混合,制得混合块粒,向10kg的混合块粒中加入20kg的浓度为10%的柠檬酸溶液进行破碎打浆,制得兰花参浆,加入柠檬酸,丰富了兰花参浆的营养物质;
b.酶处理:向10kg的兰花参浆中添加0.01kg的果胶酶、0.012kg的纤维素酶,温度控制为50℃,时间为2h,复合酶酶解后,能够析出兰花参更多的营养物质;
c.均质:将酶处理后的兰花参浆均质处理,温度为80℃,采用二级均质,一级均质压力为25Mpa,二级均质压力6 Mpa,将兰花参浆均质处理后,能够改善咀嚼片的口感;
d.冷冻干燥:将均质后的兰花参浆在-20℃的环境下冷冻,冷冻时间为2小时,冷冻后在装载量按10kg/m2、工作压力60Pa、解析压力20Pa、温度20℃的条件下干燥,冷冻干燥既能降低高温对原料营养成分的损伤,又可以减少营养物质的流失;
e.粉碎:将冷冻干燥后的兰花参浆粉碎,采用超微粉碎机粉碎,粒径为200um,制得兰花参粉;
f.原料混合:取兰花参粉6kg、木糖醇粉1.1kg、太子参粉0.9kg、陈皮粉0.6kg、山楂粉、0.4kg、莲子粉0.4kg、竹笋粉0.2kg、石斛粉0.2kg、黄原胶0.2kg混合,并搅拌均匀,制得混合粉;
g.制软材、造粒:向10kg混合粉中喷洒体积分数比为35%的蜂蜜溶液,并搅拌至均匀,每10kg 混合物中加入蜂蜜溶液4升,将润湿后的混合物压制经过25目筛,得到颗粒状产品;
h.压片:将软化后的颗粒状产品进行压制,厚度为0.8cm,半径为1cm的圆形片状物;
i.干燥:将圆形片状物置于恒温烘箱中,在70℃下烘干10min,至产品的水分含量为4%时取出;
j.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成兰花参保健含片成品。
有益效果:采用本方法制作的兰花参保健含片携带、食用方便、营养丰富,既可直接食用,也可溶解在饮用水中饮用,可长期保存不变质,同时也具有兰花参的解表清热,化痰止嗽等功效。
具体实施方式
实施例1:一种兰花参保健含片的制备方法,其特征在于:制备方法采用以下步骤:
a.原料预处理:挑选成熟的兰花参,清洗后,切成5粒/克的块粒,向10kg的兰花参块粒中加入10kg的浓度为15%的维生素c溶液破碎打浆,制得兰花参浆,加入维生素c,丰富了兰花参浆的营养物质;
b.酶处理:向10kg的兰花参浆中添加0.006kg的果胶酶、0.008kg的纤维素酶,温度控制为40℃,时间为3h,复合酶酶解后,能够析出兰花参更多的营养物质;
c.均质:将酶处理后的兰花参浆均质处理,温度为70℃,采用二级均质,一级均质压力为20Mpa,二级均质压力10 Mpa,将兰花参浆均质处理后,能够改善咀嚼片的口感;
d.冷冻干燥:将均质后的兰花参浆在-15℃的环境下冷冻,冷冻时间为2.5小时,冷冻后在装载量按4kg/m2、工作压力60Pa、解析压力20 Pa、温度20℃的条件下干燥,冷冻干燥既能降低高温对原料营养成分的损伤,又可以减少营养物质的流失;
e.粉碎:将冷冻干燥后的兰花参浆粉碎,采用超微粉碎机粉碎,粒径为180um,制得兰花参粉;
f.原料混合:取兰花参粉6.5kg、木糖醇粉1.3kg、当归粉1kg、白芍粉1kg、黄原胶0.2kg混合,并搅拌均匀,制得混合粉;
g.制软材、造粒:向10kg混合粉中喷洒体积分数比为35%的蜂蜜溶液,并搅拌至均匀,每10kg 混合物中加入蜂蜜溶液2升,将润湿后的混合物压制经过20目筛,得到颗粒状产品;
h.压片:将软化后的颗粒状产品进行压制,厚度为0.6cm,半径为2cm的圆形片状物;
i.干燥:采用两次烘烤,第一次烘烤的温度在150℃,烘烤时间8min,回软10min后继续烘烤,第二次烘烤的温度在110℃,烘烤时间为10min。
j.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成兰花参保健含片成品。
实施例2:一种兰花参保健含片的制备方法,其特征在于:制备方法采用以下步骤:
a.原料预处理:挑选成熟的兰花参、沙参,清洗后,切成8粒/克的块粒,取7kg的兰花参块粒、3kg的沙参块粒混合,制得混合块粒,向10kg的混合块粒中加入15kg的浓度为12%的枸橼酸溶液进行破碎打浆,制得兰花参浆,加入枸橼酸,丰富了兰花参浆的营养物质;
b.酶处理:向10kg的兰花参浆中添加0.008kg的果胶酶、0.01kg的纤维素酶,温度控制为45℃,时间为2.5h,复合酶酶解后,能够析出兰花参更多的营养物质;
c.均质:将酶处理后的兰花参浆均质处理,温度为75℃,采用二级均质,一级均质压力为23Mpa,二级均质压力8 Mpa,将兰花参浆均质处理后,能够改善咀嚼片的口感;
d.喷雾干燥:将均质好的混合浆液进行喷雾干燥,控制进口温度80℃,出口温度60℃,得到兰花参粉;
e.粉碎:将冷冻干燥后的兰花参浆粉碎,采用超微粉碎机粉碎,粒径为190um,制得兰花参粉;
f.原料混合:取兰花参粉6.5kg、木糖醇粉1kg、当归粉0.8kg、白芍粉0.6kg、牛蒡粉、0.5kg、玉竹粉0.3kg、石斛粉0.2kg、明胶0.1kg混合,并搅拌均匀,制得混合粉;
g.制软材、造粒:向10kg混合粉中喷洒体积分数比为40%的蜂蜜溶液,并搅拌至均匀,每10kg 混合物中加入蜂蜜溶液3升,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
h.压片:将软化后的颗粒状产品进行压制,厚度为0.7cm,半径为1.5cm的圆形片状物;
i.干燥:采用两次烘烤,第一次烘烤的温度在160℃,烘烤时间7min,回软9min后继续烘烤,第二次烘烤的温度在120℃,烘烤时间为11min。
j.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成兰花参保健含片成品。
实施例3:一种兰花参保健含片的制备方法,其特征在于:制备方法采用以下步骤:
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)
1.一种兰花参保健含片的制备方法,其特征在于,制备方法采用以下步骤:
a.原料预处理:挑选成熟的兰花参、葛根、山药,清洗后,切成10粒/克的块粒,取6kg的兰花参块粒、2kg的葛根块粒、2kg的山药块粒混合,制得混合块粒,向10kg的混合块粒中加入20kg的浓度为10%的柠檬酸溶液进行破碎打浆,制得兰花参浆,加入柠檬酸,丰富了兰花参浆的营养物质;
b.酶处理:向10kg的兰花参浆中添加0.01kg的果胶酶、0.012kg的纤维素酶,温度控制为50℃,时间为2h,复合酶酶解后,能够析出兰花参更多的营养物质;
c.均质:将酶处理后的兰花参浆均质处理,温度为80℃,采用二级均质,一级均质压力为25Mpa,二级均质压力6 Mpa,将兰花参浆均质处理后,能够改善咀嚼片的口感;
d.冷冻干燥:将均质后的兰花参浆在-20℃的环境下冷冻,冷冻时间为2小时,冷冻后在装载量按10kg/m2、工作压力60Pa、解析压力20Pa、温度20℃的条件下干燥,冷冻干燥既能降低高温对原料营养成分的损伤,又可以减少营养物质的流失;
e.粉碎:将冷冻干燥后的兰花参浆粉碎,采用超微粉碎机粉碎,粒径为200um,制得兰花参粉;
f.原料混合:取兰花参粉6kg、木糖醇粉1.1kg、太子参粉0.9kg、陈皮粉0.6kg、山楂粉、0.4kg、莲子粉0.4kg、竹笋粉0.2kg、石斛粉0.2kg、黄原胶0.2kg混合,并搅拌均匀,制得混合粉;
g.制软材、造粒:向10kg混合粉中喷洒体积分数比为35%的蜂蜜溶液,并搅拌至均匀,每10kg 混合物中加入蜂蜜溶液4升,将润湿后的混合物压制经过25目筛,得到颗粒状产品;
h.压片:将软化后的颗粒状产品进行压制,厚度为0.8cm,半径为1cm的圆形片状物;
i.干燥:将圆形片状物置于恒温烘箱中,在70℃下烘干10min,至产品的水分含量为4%时取出;
j.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成兰花参保健含片成品。
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