CN107397209A - 黑色营养冲调粉及制备方法 - Google Patents
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Classifications
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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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种黑色营养冲调粉及制备方法,制备方法为:(1)制备黑米粉、黑芝麻粉、黑枣粉、黑豆粉、黑木耳粉、黑枸杞粉和黑桑椹粉;(2)按重量称取茶多酚0.0025-0.005份、D‑异抗坏血酸钠1-3份、卡拉胶1‑3份,所述黑米粉10-15份,黑芝麻粉10-15份,黑枣粉10-15份,黑豆粉10-15份、黑木耳粉10-15份、黑枸杞粉10-15份和黑桑椹粉10-15份;混合均匀,包装;采用6-8KGy辐照杀菌,即得。本发明含有胶质,富含多种维生素、矿物元素和膳食纤维,可清肺益气、清洁肠胃。本发明的黑色营养冲调粉可实现原料之间营养互补,同时添加适量复合抗氧化剂,可有效延长产品保质期。
Description
技术领域
本发明属于食品加工领域,具体地涉及一种黑色营养冲调粉及制备方法。
背景技术
冲调营养粉发展的趋势越来越注重其天然、功能、方便和价格适宜等方面。黑枣富含维生素B、维生素E和铁等营养元素,有补肾益血、增强机体活力、美容养颜等功效;黑豆含有丰富的磷、锌、铜、锰等15种人体所需的微量元素和矿物质;黑米富含钙、镁等营养元素。具有清除自由基、滋阴补肾、益气活血、健脾暖肝、增智补脑等功效;黑芝麻富含维生素A、卵磷脂等,有润五脏、延缓衰老等功效;黑木耳:富含多种营养元素,其中铁比肉类高10倍,钙是肉类的20倍,维生素B2是蔬菜的10倍以上,具有补血气、活血、通之功效。黑枸杞果实中富含花青素,极易溶于水,属天然的水溶性花色苷黄酮类,具有治疗心热病、心脏病、降低胆固醇、兴奋大脑神经、增强免疫功能、防治癌症、抗衰老、美容养颜等功效。黑桑椹果实中也富含花青素,具有生津止渴、促进消化、帮助排便等作用,适量食用黑桑葚能促进胃液分泌,刺激肠蠕动及解除燥热。目前尚未有实现物料之间营养互补的黑色营养冲调粉的报道。
发明内容
本发明的目的是克服现有技术的不足,提供一种黑色营养冲调粉。
本发明的第二个目的是提供一种黑色营养冲调粉的制备方法。
本发明的技术方案概述如下:
一种黑色营养冲调粉的制备方法,包括如下步骤:
(1)取黑米,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑米粉;
取黑芝麻,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑芝麻粉;
取黑枣,清洗,沥去表面水分,去核,50-60℃热风干燥至含水质量达15%-20%;再于85-95℃热风干燥至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑枣粉;
取黑豆,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑豆粉;
取黑木耳,超声波振荡清洗,沥去水分,用切菜机切碎,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水量至3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑木耳粉;
取黑枸杞,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑枸杞粉;
取黑桑椹,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15-20%;于130-140℃烘烤至含水质量为3-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑桑椹粉;
(2)按重量称取茶多酚0.0025-0.005份、D-异抗坏血酸钠1-3份、卡拉胶1-3份,所述黑米粉10-15份,黑芝麻粉10-15份,黑枣粉10-15份,黑豆粉10-15份、黑木耳粉10-15份、黑枸杞粉10-15份和黑桑椹粉10-15份;混合均匀,包装;采用6-8KGy辐照杀菌,即得到黑色营养冲调粉。
上述方法制备的黑色营养冲调粉。
本发明的优点是:
本发明含有胶质,富含多种维生素、矿物元素和膳食纤维,可清肺益气、清洁肠胃。本发明的黑色营养冲调粉可实现原料之间营养互补,同时添加适量复合抗氧化剂,可有效延长产品保质期。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
各实施例的预粉碎可以采用各种粉碎机进行,例如:万能药物粉碎机等。
实施例1
一种黑色营养冲调粉的制备方法,包括如下步骤:
(1)取黑米,清洗,沥去表面水分,55℃热风干燥至含水质量达18%;于135℃烘烤至含水质量为4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑米粉;
取黑芝麻,清洗,沥去表面水分,55℃热风干燥至含水质量达18%;于135℃烘烤至含水质量为4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑芝麻粉;
取黑枣,清洗,沥去表面水分,去核,55℃热风干燥至含水质量达18%;再于90℃热风干燥至含水质量为4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑枣粉;
取黑豆,清洗,沥去表面水分,55℃热风干燥至含水质量达18%;于135℃烘烤至含水质量为4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑豆粉;
取黑木耳,超声波振荡清洗,沥去水分,用切菜机切碎,55℃热风干燥至含水质量达18%;于135℃烘烤至含水量至4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑木耳粉;
取黑枸杞,清洗,沥去表面水分,55℃热风干燥至含水质量达18%;于135℃烘烤至含水质量为4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑枸杞粉;
取黑桑椹,清洗,沥去表面水分,55℃热风干燥至含水质量达18%;于135℃烘烤至含水质量为4%;冷却至室温,预粉碎至50目后,再在8℃条件下超微粉碎,过100目筛,得黑桑椹粉;
(2)按重量称取茶多酚0.004份、D-异抗坏血酸钠2份、卡拉胶2份,黑米粉15份,黑芝麻粉15份,黑枣粉15份,黑豆粉15份、黑木耳粉15份、黑枸杞粉15份和黑桑椹粉10份;混合均匀,包装;采用7KGy辐照杀菌,即得到黑色营养冲调粉。
实施例2
一种黑色营养冲调粉的制备方法,包括如下步骤:
(1)取黑米,清洗,沥去表面水分,50℃热风干燥至含水质量达20%;于130℃烘烤至含水质量为5%;冷却至室温,预粉碎至60目后,再在4℃条件下超微粉碎,过120目筛,得黑米粉;
取黑芝麻,清洗,沥去表面水分,50℃热风干燥至含水质量达20%;于130℃烘烤至含水质量为5%;冷却至室温,预粉碎至60目后,再在4℃条件下超微粉碎,过120目筛,得黑芝麻粉;
取黑枣,清洗,沥去表面水分,去核,50℃热风干燥至含水质量达20%;再于85℃热风干燥至含水质量为5%;冷却至室温,预粉碎至60目后,再在4℃条件下超微粉碎,过120目筛,得黑枣粉;
取黑豆,清洗,沥去表面水分,50℃热风干燥至含水质量达20%;于130℃烘烤至含水质量为3%;冷却至室温,预粉碎至60目后,再在4℃条件下超微粉碎,过120目筛,得黑豆粉;
取黑木耳,超声波振荡清洗,沥去水分,用切菜机切碎,50℃热风干燥至含水质量达15%;于130℃烘烤至含水量至5%;冷却至室温,预粉碎至40目后,再在4℃条件下超微粉碎,过100目筛,得黑木耳粉;
取黑枸杞,清洗,沥去表面水分,50℃热风干燥至含水质量达20%;于130℃烘烤至含水质量为3%;冷却至室温,预粉碎至60目后,再在4℃条件下超微粉碎,过120目筛,得黑枸杞粉;
取黑桑椹,清洗,沥去表面水分,50℃热风干燥至含水质量达20%;于130℃烘烤至含水质量为3%;冷却至室温,预粉碎至60目后,再在4℃条件下超微粉碎,过120目筛,得黑桑椹粉;
(2)按重量称取茶多酚0.0025份、D-异抗坏血酸钠3份、卡拉胶1份,黑米粉14份,黑芝麻粉14份,黑枣粉14份,黑豆粉14份和黑木耳粉14份、黑枸杞粉15份、黑桑椹粉15份;混合均匀,包装;采用8KGy辐照杀菌,即得到黑色营养冲调粉。
实施例3
一种黑色营养冲调粉的制备方法,包括如下步骤:
(1)取黑米,清洗,沥去表面水分,60℃热风干燥至含水质量达15%;于140℃烘烤至含水质量为3%;冷却至室温,预粉碎至40目后,再在10℃条件下超微粉碎,过100目筛,得黑米粉;
取黑芝麻,清洗,沥去表面水分,60℃热风干燥至含水质量达15%;于140℃烘烤至含水质量为3%;冷却至室温,预粉碎至40目后,再在10℃条件下超微粉碎,过100目筛,得黑芝麻粉;
取黑枣,清洗,沥去表面水分,去核,60℃热风干燥至含水质量达15%;再于95℃热风干燥至含水质量为3%;冷却至室温,预粉碎至40目后,再在10℃条件下超微粉碎,过100目筛,得黑枣粉;
取黑豆,清洗,沥去表面水分,60℃热风干燥至含水质量达15%;于140℃烘烤至含水质量为5%;冷却至室温,预粉碎至40目后,再在10℃条件下超微粉碎,过100目筛,得黑豆粉;
取黑木耳,超声波振荡清洗,沥去水分,用切菜机切碎,60℃热风干燥至含水质量达20%;于140℃烘烤至含水量至3%;冷却至室温,预粉碎至60目后,再在10℃条件下超微粉碎,过120目筛,得黑木耳粉;
取黑枸杞,清洗,沥去表面水分,60℃热风干燥至含水质量达15%;于140℃烘烤至含水质量为5%;冷却至室温,预粉碎至40目后,再在10℃条件下超微粉碎,过120目筛,得黑枸杞粉;
取黑桑椹,清洗,沥去表面水分,60℃热风干燥至含水质量达15%;于140℃烘烤至含水质量为5%;冷却至室温,预粉碎至40目后,再在10℃条件下超微粉碎,过100目筛,得黑桑椹粉;
(2)按重量称取茶多酚0.005份、D-异抗坏血酸钠1份、卡拉胶3份,再加上步骤(1)获得的黑米粉10份,黑芝麻粉10份,黑枣粉10份,黑豆粉10份,黑木耳粉10份、黑枸杞粉10份、黑桑椹粉15份;混合均匀,包装;采用6KGy辐照杀菌,即得到黑色营养冲调粉。
实施例4
一种黑色营养冲调粉的食用方法:
将50g一种黑色营养冲调粉放在食品容器中,加入50mL沸过的凉水搅拌均匀,再用沸水200mL冲沏,搅匀,即可食用。
选18位消费者,男女各半,年龄在10岁到60岁,随机分为3组,每组6人,分别食用实施例1、实施例2和实施例3制备的一种黑色营养冲调粉,18位消费者均感到满意,口感好,能感到一种混合的浓郁的香气,由于含有胶质,冲沏后的黑色营养冲调粉粘稠适度,可清肺益气、清洁肠胃。
Claims (2)
1.一种黑色营养冲调粉的制备方法,其特征是包括如下步骤:
(1)取黑米,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑米粉;
取黑芝麻,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑芝麻粉;
取黑枣,清洗,沥去表面水分,去核,50-60℃热风干燥至含水质量达15%-20%;再于85-95℃热风干燥至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑枣粉;
取黑豆,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑豆粉;
取黑木耳,超声波振荡清洗,沥去水分,用切菜机切碎,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水量至3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑木耳粉;
取黑枸杞,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15%-20%;于130-140℃烘烤至含水质量为3%-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑枸杞粉;
取黑桑椹,清洗,沥去表面水分,50-60℃热风干燥至含水质量达15-20%;于130-140℃烘烤至含水质量为3-5%;冷却至室温,预粉碎至40-60目后,再在4-10℃条件下超微粉碎,过100或120目筛,得黑桑椹粉;
(2)按重量称取茶多酚0.0025-0.005份、D-异抗坏血酸钠1-3份、卡拉胶1-3份,所述黑米粉10-15份,黑芝麻粉10-15份,黑枣粉10-15份,黑豆粉10-15份、黑木耳粉10-15份、黑枸杞粉10-15份和黑桑椹粉10-15份;混合均匀,包装;采用6-8KGy辐照杀菌,即得到黑色营养冲调粉。
2.权利要求1的方法制备的黑色营养冲调粉。
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