CN107279917A - 一种黄精多糖入味巴旦木及其制备方法 - Google Patents
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Abstract
本发明公开了一种黄精多糖入味巴旦木及其制备方法，它是由下述组分及其重量份制成：巴旦木1000‑1200、黄精500‑550、甘草13‑15、八角13‑15、桂皮13‑15、陈皮13‑15、茴香13‑15、生地13‑15、熟地13‑15、黄姜13‑15、野菊花13‑15、奶油60‑80。本发明的一种黄精多糖入味巴旦木，质地均匀，颗粒饱满，色泽鲜亮，口感香酥，久吃不腻，好吃不易上火，易于保存。
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巴旦木及其制备方法。
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巴旦木。
本发明是通过以下技术方案实现的：
一种黄精多糖入味巴旦木，它是由下述组分及其重量份制成：
巴旦木1000-1200、黄精500-550、甘草13-15、八角13-15、桂皮13-15、陈皮13-15、茴香13-15、生地13-15、熟地13-15、黄姜13-15、野菊花13-15、奶油60-80。
所述的一种黄精多糖入味巴旦木，是由下列步骤制成的：
1）、将黄精粉碎至40-60目，加入25-30倍量水预浸50-55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65-70%的乙醇溶液，搅拌后静置，于2000-2200r/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pH5.5-6.5，加入体积分数3-3.5%的木瓜蛋白酶液，于50-53℃恒温酶解1.5-2.5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120-150r/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6-8℃静置8-10小时，离心，将沉淀物烘干得黄精多糖；
3）、将甘草、八角、桂皮、陈皮、茴香、生地、熟地、黄姜、野菊花加入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，并将巴旦木分拣、除杂后清洗干净，放入浸制5-6小时，取出后拌上奶油，晾至表面干燥；
4）、将步骤3所得入味巴旦木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10-13%，再与炒热的海盐进行混合，闷制20-25分钟。
本发明的优点是：
1、本发明的一种黄精多糖入味巴旦木，利用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，并通过热风搅动作用，带走从物料表面蒸发的水蒸气，使样品表面冷却，避免内外干燥不均匀，提高干燥速率。
2、本发明的一种黄精多糖入味巴旦木通过对黄精的多糖提取，酶解去除蛋白质，脱色，使多糖分子量减小，颜色淡化，更易穿透果壳组织，融入食物，从而被摄入；作为植物多糖，对多种活性氧都具有一定的清除作用，通过增强体内超氧化物岐化酶和过氧化氢酶等抗氧化酶的活性，抑制各种自由基和活性氧的产生。
3、本发明的一种黄精多糖入味巴旦木，将甘草、八角、桂皮、陈皮、茴香、生地、熟地、黄姜、野菊花等多味香料混合，熬煮、浓缩使其所含香气组分在煮制过程中相互融合，通过浸制并保留在巴旦木中，使其最终形成好食、入味、香酥、不脏手、不上火的特点。
4、本发明的一种黄精多糖入味巴旦木，通过包裹奶油使口感更加馥郁、浓香，色泽更加温润、富有食欲；利用炒热的海盐使巴旦木剩余水分慢慢蒸发，同时覆上一层淡淡的海风咸味，即提味，又增强防潮、防腐作用。
具体实施方式
一种黄精多糖入味榛子，它是由下述组分及其重量份制成：
巴旦木1000、黄精500、甘草13、八角13、桂皮13、陈皮13、茴香13、生地13、熟地13、黄姜13、野菊花13、奶油60。
所述的一种黄精多糖入味榛子，是由下列步骤制成的：
1）、将黄精粉碎至60目，加入25倍量水预浸50分钟，回流提取3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倍体的65%的乙醇溶液，搅拌后静置，于2000r/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pH5.5，加入体积分数3%的木瓜蛋白酶液，于50℃恒温酶解1.5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130r/min，磁力搅拌3小时，进行脱色，抽滤，滤液加等量无水乙醇于6℃静置8小时，离心，将沉淀物烘干得黄精多糖；
3）、将甘草、八角、桂皮、陈皮、茴香、生地、熟地、黄姜、野菊花加入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，并将巴旦木分拣、除杂后清洗干净，放入浸制5小时，取出后拌上奶油，晾至表面干燥；
4）、将步骤3所得入味巴旦木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10%，再与炒热的海盐进行混合，闷制20分钟。
Claims (2)
1.一种黄精多糖入味巴旦木，其特征在于它是由下述组分及其重量份制成：
巴旦木1000-1200、黄精500-550、甘草13-15、八角13-15、桂皮13-15、陈皮13-15、茴香13-15、生地13-15、熟地13-15、黄姜13-15、野菊花13-15、奶油60-80。
2.根据权利要求1所述的一种黄精多糖入味巴旦木，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25-30倍量水预浸50-55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65-70%的乙醇溶液，搅拌后静置，于2000-2200r/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pH5.5-6.5，加入体积分数3-3.5%的木瓜蛋白酶液，于50-53℃恒温酶解1.5-2.5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120-150r/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6-8℃静置8-10小时，离心，将沉淀物烘干得黄精多糖；
3）、将甘草、八角、桂皮、陈皮、茴香、生地、熟地、黄姜、野菊花加入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，并将巴旦木分拣、除杂后清洗干净，放入浸制5-6小时，取出后拌上奶油，晾至表面干燥；
4）、将步骤3所得入味巴旦木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10-13%，再与炒热的海盐进行混合，闷制20-25分钟。
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