CN107373344A - 薏苡营养粉的制备方法 - Google Patents
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Abstract
本发明提供了一种薏苡营养粉的制备方法,属于食品加工领域,所述的面条菜薏苡营养粉,其特征在于:本发明制备的营养粉,采用绿色保健的薏苡、面条菜为原料,经糊化、酶萃取、调制、均质、浓缩干燥和包装的制备工艺,不仅丰富了产品的营养成分,携带方便,速溶性好,口感纯正,提高了产品的营养价值和经济效益,还具有止血调经、利湿健脾、舒筋除痹等保健效果。
Description
技术领域
本发明涉及一种营养粉的制备方法,尤其是涉及一种薏苡营养粉的制备方法。
背景技术
薏苡,为禾本科,一年生粗壮草本,薏苡种仁是中国传统的食品资源之一,可做成粥、饭、各种面食供人们食用。尤其对老弱病者更为适宜。味甘、淡,性微寒。其中以蕲春四流山村为原产地的最为出名,有健脾利湿、清热排脓、美容养颜功能。
面条菜,草本植物石竹科麦瓶草属麦瓶草(Silene conoidea L.)的幼苗的俗称,是黄河中下游地区(特别是河南)老百姓爱吃的一种野菜。别名净瓶、香炉草、米瓦罐、梅花瓶、面条菜、广皮菜、瓢咀、甜甜菜、麦石榴、油瓶菜、羊蹄棵、红不英菜、胡炳菜、麦黄菜、灯笼草;灯笼泡;瓶罐花;野菠菜(鲁东南地区);兔子头(鲁东南地区)。这种菜有些涩,最好是在初期较细嫩时候食用口感会更加。多以蒸食为主。也可以炒食,凉拌、做汤、包饺子,风味颇佳。全草及嫩茎叶入药,有润肺止咳、凉血止血功效,可治虚劳咳嗽,鼻衄、吐血等症。
目前,采用薏苡、面条菜为原料,加工成面条菜薏苡营养粉,未见有相关报道,既可实现其原料的充分利用,又提高其药用价值和经济价值。
发明内容
本发明的目的是提供一种薏苡营养粉的制备方法,该方法能够提高面条菜薏苡营养粉的营养价值及经济价值。
本发明解决其技术问题所采取的技术方案是:
一种薏苡营养粉的制备方法,其特征在于,经原料预处理、糊化、酶萃取、调制、均质、浓缩干燥和包装的制备工艺,所述的制备方法采用以下步骤:
(1)薏苡预处理:选取新鲜优质的薏苡为原料,加入少许辣木籽、蕤核,清洗去杂后,放入含0.25%柠檬酸的水溶液中浸泡55min,捞出,用流动清水洗净,加入薏苡质量2倍的苏打水,磨浆处理,制得薏苡浆;
(2)面条菜预处理:挑选新鲜优质的面条菜,加入适量的甘草、紫苏叶和葛花,采用微波杀青灭酶,设置微波工作频率为350MHz,微波输出功率为25Kw,辐射时间为2min;然后破壁粉碎,制得面条菜粉;
(3)糊化:取65份的薏苡浆、35份的面条菜粉,混合均匀,溶于10倍质量的清水中,加温到100℃,不断搅拌,进行糊化,时间为10min,制得糊化醪;
(4)酶萃取:向糊化醪中加入其重量0.5%的淀粉酶、0.2%的纤维素酶和0.1%的蛋白酶,搅拌均匀,进行酶萃取,萃取温度控制为32℃,时间控制为25min,制得萃取物;
(5)调制:取55%质量分数的萃取物、15%质量分数的红糖姜汁,加入15%质量分数的桂花浸膏、10%质量分数的山楂浆和5%质量分数的白茶粉,搅拌均匀,制得混合液;
(6)均质:将混合液进行均质处理,温度为45℃,均质压力为32Mpa;
(7)浓缩干燥:将均质后的混合液用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为52℃,至固形物含量为22%,再将浓缩液进行喷雾干燥,控制进口温度106℃,出口温度88℃,制得面条菜薏苡营养粉;
(8)包装:将面条菜薏苡营养粉用食品级包装材料包装,入通风干燥环境中储存。
有益效果:本发明制备的营养粉,采用绿色保健的薏苡、面条菜为原料,经糊化、酶萃取、调制、均质、浓缩干燥和包装的制备工艺,不仅丰富了产品的营养成分,携带方便,速溶性好,色泽清亮,口感纯正,提高了产品的营养价值和经济效益,还具有养阴、清热、止血调经、利湿健脾、舒筋除痹、清热排脓等保健效果。
具体实施方式
实施例一:
一种薏苡营养粉的制备方法,其特征在于:经原料预处理、糊化、酶萃取、调制、均质、浓缩干燥和包装的制备工艺,所述的制备方法采用以下步骤:
(1)薏苡预处理:选取新鲜优质的薏苡为原料,加入少许女贞子、银杏仁,清洗去杂后,放入含0.25%柠檬酸的水溶液中浸泡55min,捞出,用流动清水洗净,加入薏苡质量2倍的苏打水,磨浆处理,制得薏苡浆;
(2)面条菜预处理:挑选新鲜优质的面条菜,加入适量的野芝麻叶、淡竹叶和金银花,采用微波杀青灭酶,设置微波工作频率为350MHz,微波输出功率为25Kw,辐射时间为2min;然后破壁粉碎,制得面条菜粉;
(3)糊化:取65份的薏苡浆、35份的面条菜粉,混合均匀,溶于10倍质量的清水中,加温到100℃,不断搅拌,进行糊化,时间为10min,制得糊化醪;
(4)酶萃取:向糊化醪中加入其重量0.5%的淀粉酶、0.2%的纤维素酶和0.1%的蛋白酶,搅拌均匀,进行酶萃取,萃取温度控制为32℃,时间控制为25min,制得萃取物;
(5)调制:取55%质量分数的萃取物、15%质量分数的五味子粉,加入15%质量分数的葡萄糖液、10%质量分数的玉竹汁和5%质量分数的菱角粉,搅拌均匀,制得混合液;
(6)均质:将混合液进行均质处理,温度为45℃,均质压力为32Mpa;
(7)浓缩干燥:将均质后的混合液用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为52℃,至固形物含量为22%,再将浓缩液进行喷雾干燥,控制进口温度100℃,出口温度88℃,制得面条菜薏苡营养粉;
(8)包装:将面条菜薏苡营养粉用食品级包装材料包装,入通风干燥环境中储存。
实施例二:
一种薏苡营养粉的制备方法,其特征在于:经原料预处理、糊化、酶萃取、调制、均质、浓缩干燥和包装的制备工艺,所述的制备方法采用以下步骤:
(1)薏苡预处理:选取新鲜优质的薏苡为原料,加入少许蕤核、拐枣,清洗去杂后,放入含0.25%柠檬酸的水溶液中浸泡55min,捞出,用流动清水洗净,加入薏苡质量2倍的苏打水,磨浆处理,制得薏苡浆;
(2)面条菜预处理:挑选新鲜优质的面条菜,加入适量的青蒿、菊花脑嫩叶和槐花,采用微波杀青灭酶,设置微波工作频率为420MHz,微波输出功率为30Kw,辐射时间为2min;然后破壁粉碎,制得面条菜粉;
(3)糊化:取55份的薏苡浆、45份的面条菜粉,混合均匀,溶于10倍质量的清水中,加温到100℃,不断搅拌,进行糊化,时间为10min,制得糊化醪;
(4)酶萃取:向糊化醪中加入其重量0.5%的淀粉酶、0.2%的纤维素酶和0.1%的蛋白酶,搅拌均匀,进行酶萃取,萃取温度控制为32℃,时间控制为25min,制得萃取物;
(5)调制:取55%质量分数的萃取物、15%质量分数的红糖姜汁,加入15%质量分数的果糖、10%质量分数的枇杷叶煎煮汁和5%质量分数的苦丁茶粉,搅拌均匀,制得混合液;
(6)均质:将混合液进行均质处理,温度为45℃,均质压力为32Mpa;
(7)浓缩干燥:将均质后的混合液用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为52℃,至固形物含量为22%,再将浓缩液进行喷雾干燥,控制进口温度106℃,出口温度88℃,制得面条菜薏苡营养粉;
(8)包装:将面条菜薏苡营养粉用食品级包装材料包装,入通风干燥环境中储存。
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)
1.一种薏苡营养粉的制备方法,其特征在于,经原料预处理、糊化、酶萃取、调制、均质、浓缩干燥和包装的制备工艺,所述的制备方法采用以下步骤:
(1)薏苡预处理:选取新鲜优质的薏苡为原料,加入少许辣木籽、蕤核,清洗去杂后,放入含0.25%柠檬酸的水溶液中浸泡55min,捞出,用流动清水洗净,加入薏苡质量2倍的苏打水,磨浆处理,制得薏苡浆;
(2)面条菜预处理:挑选新鲜优质的面条菜,加入适量的甘草、紫苏叶和葛花,采用微波杀青灭酶,设置微波工作频率为350MHz,微波输出功率为25Kw,辐射时间为2min;然后破壁粉碎,制得面条菜粉;
(3)糊化:取65份的薏苡浆、35份的面条菜粉,混合均匀,溶于10倍质量的清水中,加温到100℃,不断搅拌,进行糊化,时间为10min,制得糊化醪;
(4)酶萃取:向糊化醪中加入其重量0.5%的淀粉酶、0.2%的纤维素酶和0.1%的蛋白酶,搅拌均匀,进行酶萃取,萃取温度控制为32℃,时间控制为25min,制得萃取物;
(5)调制:取55%质量分数的萃取物、15%质量分数的红糖姜汁,加入15%质量分数的桂花浸膏、10%质量分数的山楂浆和5%质量分数的白茶粉,搅拌均匀,制得混合液;
(6)均质:将混合液进行均质处理,温度为45℃,均质压力为32Mpa;
(7)浓缩干燥:将均质后的混合液用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为52℃,至固形物含量为22%,再将浓缩液进行喷雾干燥,控制进口温度106℃,出口温度88℃,制得面条菜薏苡营养粉;
(8)包装:将面条菜薏苡营养粉用食品级包装材料包装。
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CN103393161A (zh) * | 2013-07-20 | 2013-11-20 | 余芳 | 一种葛仙米吊瓜营养粉的加工方法 |
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