CN107373485A - 一种辣味果蔬粉及其制备方法 - Google Patents
一种辣味果蔬粉及其制备方法 Download PDFInfo
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- CN107373485A CN107373485A CN201710574755.6A CN201710574755A CN107373485A CN 107373485 A CN107373485 A CN 107373485A CN 201710574755 A CN201710574755 A CN 201710574755A CN 107373485 A CN107373485 A CN 107373485A
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- capsaicine
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种辣味果蔬粉及其制备方法,是由辣椒素粉末、果蔬粉组成,生产工艺包括:(1)辣椒素粉末的制备;(2)水果粉的制备;(3)蔬菜粉的制备;(4)辣味果蔬粉的制备。本发明的辣味果蔬粉以多种蔬菜、水果为基础原料,利用多种果蔬粉合理配比后,添加辣椒素粉末充分混合均匀所得。本发明的目的在于提供一种辣味果蔬粉,该产品具有风味独特、营养搭配均衡、方便食用、冲调性能好、口感细腻、食用后即刻产生饱腹感等特点。
Description
技术领域
本发明涉及一种食品加工领域,具体是一种辣味果蔬粉及其制备方法。
背景技术
辣椒素俗称辣椒碱,是茄科植物辣椒果实中的主要呈辣物质,是一种香草酰胺类生物碱,主要存在于果实的胎座组织及果皮和籽中,对部分生物和人类具有强烈的刺激性;辣味是食物的“五味”之一,自明朝中后期辣椒传入我国后,人们便开始使用辣椒进行调味;目前,辣椒素被当作优质的调味品在食品行业中广泛使用,主要用于各种含辣食品的调味或作为食品厂的原料;不仅如此,现代药理学证明辣椒素具有镇痛止痒、减肥调脂、抗菌、降低血压、预防癌症、调节内分泌系统、保护心脑血管和消化系统等功效,还可用于治疗神经疼痛、关节炎、肥胖、糖尿病以及癌症等疾病。
果蔬粉是近几年出现的一种深加工产品,它保持了原有蔬菜、水果的风味,以及果蔬皮和核的所有营养成分,已被用作配料来加工其他食品,成为一种良好的营养深加工产品;果蔬粉加工符合当今食品加工业“高效、优质、环保”的发展要求;在果蔬粉的加工过程中,添加辣椒素不仅解决了果蔬加工、保存、运输和季节性问题,弥补了果蔬粉种类单一、风味寡淡和营养成分少等问题,而且提升了果蔬产品的保健功能;因此,辣味果蔬粉必将受到广大消费者的喜爱。
发明内容
本发明的目的在于提供一种辣味果蔬粉及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种辣味果蔬粉,由下述重量份数的原料组成:水果粉1-101份、蔬菜粉1-102份、辣椒素粉末1-13份。
一种辣味果蔬粉制备方法;包括如下步骤:
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、以麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀;并在80℃~90℃环境下保持1 min后分袋密封。
作为本发明进一步的方案:一种辣味果蔬粉,由下述重量份数的原料组成:水果粉12-79份、蔬菜粉17-83份、辣椒素粉末7份。
作为本发明再进一步的方案:一种辣味果蔬粉,由下述重量份数的原料组成:水果粉51份、蔬菜粉52份、辣椒素粉末7份。
作为本发明再进一步的方案:所述水果粉主要包括山楂粉、木瓜粉、榴莲粉、水蜜桃粉、芒果粉、香蕉粉、火龙果粉、草莓粉、猕猴桃粉、柚子粉、葡萄粉、苹果粉、菠萝粉、柠檬粉、柑橘粉、红枣粉、椰子粉、无花果粉、枇杷粉、圣女果粉、龙眼粉、荔枝粉、西瓜粉、葡萄粉、香瓜粉和冰糖雪梨粉中的一种或几种。
作为本发明再进一步的方案:所述蔬菜粉主要包括茄子粉、黄瓜粉、白菜粉、、菠菜粉、卷心菜粉、马铃薯粉、红薯粉、白萝卜粉、胡萝卜粉、蕃茄粉、芹菜粉、芦笋粉、莲藕粉、西兰花粉、葱粉、西葫芦粉、蘑菇粉、包心菜粉、南瓜粉、玉米粉、苦瓜粉、甜菜粉、洋葱粉、小包菜粉、大蒜粉、姜粉、韭菜粉、芥菜苗粉、香菜粉、豌豆粉、青豆粉、蚕豆粉、黄豆芽粉、绿豆芽粉、生菜粉、莴苣粉、芜菁粉、秋葵粉、芋头粉、山药、洋芋粉和茴香粉中的一种或几种。
与现有技术相比,本发明的有益效果是:
(1)通过低温冰冻后采用喷雾干燥技术制取水果粉,能很好的保存水果原有的风味和营养,符合当今食品加工业“高效、优质、环保”的发展要求;
(2)果蔬粉干燥后水分低于5%,重量轻、体积小,方便贮存、包装和运输;
(3)果蔬粉能使其营养、功能成分更易消化吸收,混合产品种类丰富,档次高;
(4)在果蔬粉中添加了1~13份的辣椒素粉末,使风味更加独特,具有一定的保健功能;
(5)通过高温灭菌,能减少辣味果蔬粉中微生物的含量,同时辣椒素具有抑制微生物的生长及酶活性的作用,增加了产品保存时间;
(6)辣味果蔬粉不仅可作为新鲜水果和蔬菜的替代品,以保证人体的营养需要,而且还能够满足日常生活中人们对果蔬多元化、高档化和方便化的要求。
具体实施方式
下面结合具体实施方式对本发明的技术方案作进一步详细地说明。
实施例1
一种辣味果蔬粉,由下述重量份数的原料组成:水果粉1份、蔬菜粉1份、辣椒素粉末2份。
一种辣味果蔬粉制备方法;包括如下步骤:
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、以麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀;并在80℃~90℃环境下保持1 min后分袋密封。
实施例2
一种辣味果蔬粉,由下述重量份数的原料组成:水果粉97份、蔬菜粉101份、辣椒素粉末13份。
一种辣味果蔬粉制备方法;包括如下步骤:
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、以麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀;并在80℃~90℃环境下保持1 min后分袋密封。
实施例3
一种辣味果蔬粉,由下述重量份数的原料组成:水果粉51份、蔬菜粉52份、辣椒素粉末7份。
一种辣味果蔬粉制备方法;包括如下步骤:
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、以麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀;并在80℃~90℃环境下保持1 min后分袋密封。
实施例4
一种辣味果蔬粉,由下述重量份数的原料组成:水果粉37份、蔬菜粉23份、辣椒素粉末6份。
一种辣味果蔬粉制备方法;包括如下步骤:
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、以麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀;并在80℃~90℃环境下保持1 min后分袋密封。
实施例5
一种辣味果蔬粉,由下述重量份数的原料组成:水果粉63份、蔬菜粉72份、辣椒素粉末9份。
一种辣味果蔬粉制备方法;包括如下步骤:
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、以麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀;并在80℃~90℃环境下保持1 min后分袋密封。
上面对本发明的较佳实施方式作了详细说明,但是本发明并不限于上述实施方式,在本领域的普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (6)
1.一种辣味果蔬粉,其特征在于,由下述重量份数的原料组成:水果粉1-101份、蔬菜粉1-102份、辣椒素粉末1-13份。
2.根据权利要求1所述的一种辣味果蔬粉,其特征在于,由下述重量份数的原料组成:水果粉12-79份、蔬菜粉17-83份、辣椒素粉末7份。
3.根据权利要求1所述的一种辣味果蔬粉,其特征在于,由下述重量份数的原料组成:水果粉51份、蔬菜粉52份、辣椒素粉末7份。
4.根据权利要求1所述的一种辣味果蔬粉,其特征在于,所述水果粉主要包括山楂粉、木瓜粉、榴莲粉、水蜜桃粉、芒果粉、香蕉粉、火龙果粉、草莓粉、猕猴桃粉、柚子粉、葡萄粉、苹果粉、菠萝粉、柠檬粉、柑橘粉、红枣粉、椰子粉、无花果粉、枇杷粉、圣女果粉、龙眼粉、荔枝粉、西瓜粉、葡萄粉、香瓜粉和冰糖雪梨粉中的一种或几种。
5.根据权利要求1所述的一种辣味果蔬粉,其特征在于,所述蔬菜粉主要包括茄子粉、黄瓜粉、白菜粉、、菠菜粉、卷心菜粉、马铃薯粉、红薯粉、白萝卜粉、胡萝卜粉、蕃茄粉、芹菜粉、芦笋粉、莲藕粉、西兰花粉、葱粉、西葫芦粉、蘑菇粉、包心菜粉、南瓜粉、玉米粉、苦瓜粉、甜菜粉、洋葱粉、小包菜粉、大蒜粉、姜粉、韭菜粉、芥菜苗粉、香菜粉、豌豆粉、青豆粉、蚕豆粉、黄豆芽粉、绿豆芽粉、生菜粉、莴苣粉、芜菁粉、秋葵粉、芋头粉、山药、洋芋粉和茴香粉中的一种或几种。
6.一种如权利要求1-3任一所述的一种辣味果蔬粉的制备方法,其特征在于,
步骤一:制备辣椒素粉末,其制备方法为:以辣椒油树脂为芯材、麦芽糊精为壁材,经乳化、均质、喷雾干燥所得,辣椒素粉末的辣椒素含量为1%~10%。
步骤二:制备水果粉,水果粉用新鲜水果制取,制取水果粉的方法包括:
1)将经过预选的新鲜水果清洗干净后,进行去皮、去核、切片、切块处理;
2)处理后的水果放入-18℃~-20℃的冰冻室直至水果呈冰冻状态,再对冰冻水果在低温环境中进行破碎,得到冻水果渣;
3)水果渣在4℃~8℃温度下进行打浆,加入麦芽糊精5~7份和阿拉伯胶2~4份混匀,浆液进行喷雾干燥,即成水果粉。
步骤三:制备蔬菜粉,蔬菜粉用新鲜蔬菜制取,制取蔬菜粉的方法包括:
1)将经过预选的新鲜蔬菜清洗干净后,进行去皮、去臭、去涩、切片、切块、熟化处理去除青草味;
2)将处理后的蔬菜进行低温梯度干燥;
3)利用机械粉碎机将干燥后的蔬菜进行粉碎,得到蔬菜粗粉,再利用超细微研磨机对蔬菜粗粉进行研磨,得到蔬菜粉。
步骤四:将辣椒素粉末、水果粉、蔬菜粉按不同比例加入到三维混料机中充分混合均匀,并在80℃~90℃环境下保持1 min后分袋密封。
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