CN107259481A - 一种核桃桑黄营养粉的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种核桃桑黄营养粉的加工方法,属于食品加工领域。其特征是,采用核桃、桑黄为主要原料,分别将桑黄、核桃挑选、材料处理、打浆;将浆液混合、酶处理、均质、喷雾干燥制成营养粉。此方法加工而成的营养粉营养成分全面,速溶性好,风味纯正、口感好,经过酶处理后,能够析出更多的营养物质,将桑黄与核桃营养成分结合起来,本产品营养丰富,口感鲜美,还具有明显免疫调节、抗癌抗肿瘤、抗氧化、降低血糖、保护肝脏等功效。食用方便,老少皆宜,是一种既美味可口又营养丰富的保健食品。
Description
技术领域
本发明涉及一种营养粉的加工方法,尤其是涉及一种核桃桑黄营养粉的加工方法。
背景技术
桑黄是珍稀药用真菌,其子实体可入药。它主要寄生于杨、柳、桦、桃等阔叶树的枯立木及立木上及树干上,其主要功能为抗癌,抗纤维化,抗氧化,其治疗癌症的有效率达90%以上。桑黄在生物抗癌领域被国际公认为最具抗癌功效的真菌,其在抗癌领域中有效率排名第一,是国际医药界与保健品行业抗癌产品生产原料。这味古老的中药,名气远不如冬虫夏草,可是它的功效却不比冬虫夏草差。目前,国际公认的生物桑黄多糖是从桑黄的菌丝体、子实体中提取具有生物活性的多糖类物质。研究证实,桑黄多糖具有明显免疫调节、抗癌抗肿瘤、抗氧化、降低血糖、保护肝脏等作用。
新鲜的桑黄不易贮藏,加工成营养粉后食用方便,可溶性冲调性好,商品价值提高。
发明内容
本发明所要解决的技术问题是以桑黄为原料,采用原料独立粉碎、打浆、混合、酶处理、均质等方法加工生产,充分保留了原料中的营养物质,方法简单,便于掌握。
本发明解决其技术问题所采取的技术方案是:一种核桃桑黄营养粉的加工方法,其特征在于:采用以下步骤:
A、桑黄预处理:选择饱满、不开伞、无机械损伤的桑黄,放入0.045%焦亚硫酸钠溶液中处理5小时,然后用清水漂洗干净;
B、打浆:将桑黄进行磨浆处理,磨浆时加水量为原料的10倍,用80目的筛网过滤,所得滤渣再加3.5倍水进行二次磨浆,将两次所得浆液混合;
C、核桃预处理:挑选新鲜核桃经清洗,破碎成块;
D、打浆:将核桃碎块磨浆处理,磨浆时加水量为原料的12倍,用100目的筛网过滤,所得滤渣再加6倍水进行二次磨浆,将两次所得浆液混合;
E、混合:将67重量份的桑黄浆与33重量份的核桃浆,混合,加入少许麦芽糖浆、火龙果汁和果糖,搅拌均匀,制得混合浆;
F、酶处理:将蛋白酶、纤维素酶、果胶酶以5:3:2的比例混合,按1%的重量比加入到混合浆中,温度控制为30℃,时间为5h;
G、均质:将混合液均质处理,温度为45℃,压力为32Mpa;
H、喷雾干燥:将均质好的混合液进行喷雾干燥,得到核桃桑黄营养粉;
I、杀菌、检验、包装后,制成成品。
有益效果:此方法加工而成的营养粉营养成分全面,速溶性好,风味纯正、口感好,经过酶处理后,能够析出更多的营养物质,将桑黄与核桃营养成分结合起来,本产品营养丰富,口感鲜美,还具有明显免疫调节、抗癌抗肿瘤、抗氧化、降低血糖、保护肝脏等功效。食用方便,老少皆宜,是一种既美味可口又营养丰富的保健食品。
具体实施方式
实施例1:
一种核桃桑黄营养粉的加工方法,主要采用以下步骤:
A、桑黄预处理:选择菇体饱满、不开伞、无机械损伤的桑黄,放入0.01%焦亚硫酸钠溶液中处理2-4小时,然后用清水漂洗干净;
B、打浆:将桑黄磨浆处理,磨浆时加水量为原料的6倍,用90-100目的筛网过滤,所得滤渣再加3倍水进行二次磨浆,将两次所得浆液混合;
C、核桃预处理:挑选新鲜核桃经清洗,破碎成块;
D、打浆:将核桃碎块磨浆处理,磨浆时加水量为原料的6倍,用90-100目的筛网过滤,所得滤渣再加3-4倍水进行二次磨浆,将两次所得浆液混合;
E、混合:将85重量份的桑黄浆与15重量份的核桃浆,混合,再加入少许甜菊糖浆、奶粉及蜂蜜,搅拌均匀,制得混合浆;
F、酶处理:将果胶酶、纤维素酶、蛋白酶以一定比例混合,按0.5%的重量比加入到混合浆中,温度控制为45℃,时间为3h;其中,蛋白酶为65-70重量份、纤维素酶为20-25重量份,果胶酶10-15重量份;
G、均质:将混合液均质处理,温度为72℃,压力为40Mpa;
H、喷雾干燥:将均质好的混合液进行喷雾干燥,得到核桃桑黄营养粉;
I、杀菌、检验、包装后,制成成品。
实施例2:
一种核桃桑黄营养粉的加工方法,主要采用以下步骤:
A、桑黄预处理:选择菇体饱满、不开伞、无机械损伤的桑黄,放入0.01%焦亚硫酸钠溶液中处理2-4小时,然后用清水漂洗干净;
B、打浆:将桑黄进行磨浆处理,磨浆时加水量为原料的6倍,用100-120目的筛网过滤,所得滤渣再加2倍水进行二次磨浆,将两次所得浆液混合;
C、核桃预处理:挑选新鲜核桃经清洗,破碎成块;
D、打浆:将核桃碎块磨浆处理,磨浆时加水量为原料的10倍,用220目的筛网过滤,所得滤渣再加4倍水进行二次磨浆,将两次所得浆液混合;
E、混合:将75重量份的桑黄浆与25重量份的核桃浆,混合,加入少许葡萄糖浆、牛奶和芝麻,搅拌均匀,制得混合浆;
F、酶处理:将蛋白酶、纤维素酶、果胶酶以7:1:2的比例混合,按2-3%的重量比加入到混合浆中,温度控制为45℃,时间为8-10h;
G、均质:将混合液均质处理,温度为65℃,压力为35-40Mpa;
H、喷雾干燥:将均质好的混合液进行喷雾干燥,得到核桃桑黄营养粉;
I、杀菌、检验、包装后,制成成品。
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)
1.一种核桃桑黄营养粉的加工方法,其特征在于:采用以下步骤:
A、桑黄预处理:选择饱满、不开伞、无机械损伤的桑黄,放入0.045%焦亚硫酸钠溶液中处理5小时,然后用清水漂洗干净;
B、打浆:将桑黄进行磨浆处理,磨浆时加水量为原料的10倍,用80目的筛网过滤,所得滤渣再加3.5倍水进行二次磨浆,将两次所得浆液混合;
C、核桃预处理:挑选新鲜核桃经清洗,破碎成块;
D、打浆:将核桃碎块磨浆处理,磨浆时加水量为原料的12倍,用100目的筛网过滤,所得滤渣再加6倍水进行二次磨浆,将两次所得浆液混合;
E、混合:将67重量份的桑黄浆与33重量份的核桃浆,混合,加入少许麦芽糖浆、火龙果汁和果糖,搅拌均匀,制得混合浆;
F、酶处理:将蛋白酶、纤维素酶、果胶酶以5:3:2的比例混合,按1%的重量比加入到混合浆中,温度控制为30℃,时间为5h;
G、均质:将混合液均质处理,温度为45℃,压力为32Mpa;
H、喷雾干燥:将均质好的混合液进行喷雾干燥,得到核桃桑黄营养粉;
I、杀菌、检验、包装后,制成成品。
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CN101077166A (zh) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | 什锦水果罐头 |
CN105286004A (zh) * | 2013-09-17 | 2016-02-03 | 曹石 | 一种白首乌营养粉的制作方法 |
CN106072555A (zh) * | 2016-06-29 | 2016-11-09 | 彭聪 | 一种葛根灵芝复合保健粉的制作方法 |
CN106360697A (zh) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | 一种赤楠根营养粉的制备方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101077166A (zh) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | 什锦水果罐头 |
CN105286004A (zh) * | 2013-09-17 | 2016-02-03 | 曹石 | 一种白首乌营养粉的制作方法 |
CN105394761A (zh) * | 2013-09-17 | 2016-03-16 | 柴华 | 一种白首乌营养粉的制作方法 |
CN106072555A (zh) * | 2016-06-29 | 2016-11-09 | 彭聪 | 一种葛根灵芝复合保健粉的制作方法 |
CN106360697A (zh) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | 一种赤楠根营养粉的制备方法 |
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