CN107518114A - 甜叶菊洋地黄双叶茶粉的制备方法 - Google Patents
甜叶菊洋地黄双叶茶粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种甜叶菊洋地黄双叶茶粉的制备方法,所述的甜叶菊洋地黄双叶茶粉以甜叶菊叶、洋地黄叶为原料,经原料准备、煎煮、酶解、灭酶、过滤、粉碎、混合、均质、喷雾干燥、整理包装等步骤制备而成。本方法以来源广泛、绿色健康的甜叶菊叶、洋地黄叶为原料,不仅降低了成本,也提高了甜叶菊叶、洋地黄叶的经济价值及营养价值,将甜叶菊叶、洋地黄叶热煎煮后对煎煮渣进行复合酶处理,充分保留甜叶菊叶、洋地黄叶的营养物质,提高了甜叶菊叶、洋地黄叶的利用率,二级均质不仅改善了成品双叶茶粉的口感,也提升了成品双叶茶粉的品质,使成品双叶茶粉具有降低血压、抗肿瘤、抗腹泻、提高免疫力,促进新陈代谢等作用等保健作用。
Description
技术领域
本发明涉及一种茶粉的制备方法,尤其是涉及一种甜叶菊洋地黄双叶茶粉的制备方法。
背景技术
甜叶菊叶,是菊科、甜叶菊属多年生草本植物。该种喜在温暖湿润的环境中生长,对光敏感。叶含菊糖苷6-12%,精品为白色粉末状,是一种低热量、高甜度的天然甜味剂,是食品及药品工业的原料之一。
洋地黄叶,别名毛地黄、毒药草、紫花毛地黄、吊钟花,原产于欧洲中部与南部山区。现中国浙江、上海、江苏与山东等地已有大量栽培。对于心腔扩大舒张期明显增加的慢性充血性心力衰竭效果较好。同时伴有房颤则是应用洋地黄最好指证。还没有甜叶菊洋地黄双叶茶粉的相关报道。
发明内容
本发明的目的是针对现有市场上甜叶菊叶、洋地黄叶在制备过程中甜叶菊叶、洋地黄叶营养物质破坏率较高导致甜叶菊叶、洋地黄叶利用率不高的问题,提供一种甜叶菊洋地黄双叶茶粉的制备方法,不仅丰富了甜叶菊叶、洋地黄叶产品种类,而且提高了甜叶菊叶、洋地黄叶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:
一种甜叶菊洋地黄双叶茶粉的制备方法,其特征在于:经原料准备、煎煮、酶解、灭酶、过滤、粉碎、混合、均质、喷雾干燥、整理包装等步骤制备而成,所述的制备方法采用以下步骤:
①原料准备:采摘新鲜的、完整的甜叶菊叶、洋地黄叶、侧柏叶、桑叶、荷叶、甜菊叶,清水清洗后分别切成甜叶菊叶粒、洋地黄叶粒、侧柏叶粒、桑叶粒、荷叶粒、甜菊叶粒,取10kg甜叶菊叶粒、6kg洋地黄叶粒、3kg侧柏叶粒、2kg桑叶粒、1kg荷叶粒、1kg甜菊叶混合均匀,制得混合原料,将混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.4m/min,温度为85℃,混合原料在皮带上的厚度为6mm,干燥至混合原料含水量为11%时停止干燥,制得原料碎粒;
②煎煮:将10kg原料碎粒放在16kg浓度为4%的枸橼酸溶液中煎煮,并添加6kg的绿茶粉,煎煮温度控制为87℃,时间控制为25min,重复煎煮4次,将每次煎煮液混合,过滤制得煎煮液和原料初渣;
③酶解:将原料初渣粉碎处理,并向粉碎后的6kg原料初渣中加入其重量2kg的芍药花粉、1kg的茶多酚、2kg三七花粉、2kg蔷薇花粉、7kg浓度为3.8%的抗坏血酸钠溶液、0.3kg的纤维素酶、0.2kg的果胶酶、0.09kg风味蛋白酶,混合均匀,在45℃的环境下酶解90min;
④灭酶、分离:将酶解后的原料初渣在133℃环境下灭酶10s,并将灭酶后的原料初渣在190目离心机下进行离心分离,得到原料酶解液、原料酶解渣;
⑤粉碎:将滤干后的原料酶解渣进行超细微粉碎处理,粒度为210μm,制得原料粉;
⑥混合:取煎煮液10kg、原料酶解液6kg、原料粉4kg、百合粉2kg、栝楼籽粉2kg、牛甘果汁1kg、蓝莓汁1kg、玫瑰果1kg、沙棘1kg、木糖醇0.8kg、黄原胶0.1kg、魔芋胶0.03kg,充分混合均匀,制得混合液;
⑦均质:将混合液均质处理,温度为68℃,采用二级均质,一级均质压力为37Mpa,二级均质压力14Mpa;
⑧浓缩干燥:将均质后混合液进行浓缩,先将混合物经反渗透浓缩至固形物含量为19%,在反渗透浓缩后再经真空浓缩至固形物含量至44%,制得浓缩物,将浓缩物进行喷雾干燥,控制进口温度118℃,出口温度72℃,干燥后粉碎,制得甜叶菊洋地黄双叶茶粉;
⑨包装:将甜叶菊洋地黄双叶茶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:本方法以来源广泛、绿色健康的甜叶菊叶、洋地黄叶为原料,不仅降低了成本,也提高了甜叶菊叶、洋地黄叶的经济价值及营养价值,将甜叶菊叶、洋地黄叶热煎煮后对煎煮渣进行复合酶处理,充分保留甜叶菊叶、洋地黄叶的营养物质,提高了甜叶菊叶、洋地黄叶的利用率,二级均质不仅改善了成品双叶茶粉的口感,也提升了成品双叶茶粉的品质,使成品双叶茶粉具有降低血压、抗肿瘤、抗腹泻、提高免疫力,促进新陈代谢等作用等保健作用。
具体实施方式
实施例1:
一种甜叶菊洋地黄双叶茶粉的制备方法,其特征在于:经原料准备、煎煮、酶解、灭酶、过滤、粉碎、混合、均质、喷雾干燥、整理包装等步骤制备而成,所述的制备方法采用以下步骤:
①原料准备:采摘新鲜的、完整的甜叶菊叶、洋地黄叶、侧柏叶、桑叶、荷叶、甜菊叶,清水清洗后分别切成甜叶菊叶粒、洋地黄叶粒、侧柏叶粒、桑叶粒、荷叶粒、甜菊叶粒,取10kg甜叶菊叶粒、6kg洋地黄叶粒、3kg侧柏叶粒、2kg桑叶粒、1kg荷叶粒、1kg甜菊叶混合均匀,制得混合原料,将混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.4m/min,温度为85℃,混合原料在皮带上的厚度为6mm,干燥至混合原料含水量为11%时停止干燥,制得原料碎粒;
②煎煮:将10kg原料碎粒放在16kg浓度为4%的枸橼酸溶液中煎煮,并添加6kg的绿茶粉,煎煮温度控制为87℃,时间控制为25min,重复煎煮4次,将每次煎煮液混合,过滤制得煎煮液和原料初渣;
③酶解:将原料初渣粉碎处理,并向粉碎后的6kg原料初渣中加入其重量2kg的芍药花粉、1kg的茶多酚、2kg三七花粉、2kg蔷薇花粉、7kg浓度为3.8%的抗坏血酸钠溶液、0.3kg的纤维素酶、0.2kg的果胶酶、0.09kg风味蛋白酶,混合均匀,在45℃的环境下酶解90min;
④灭酶、分离:将酶解后的原料初渣在133℃环境下灭酶10s,并将灭酶后的原料初渣在190目离心机下进行离心分离,得到原料酶解液、原料酶解渣;
⑤粉碎:将滤干后的原料酶解渣进行超细微粉碎处理,粒度为210μm,制得原料粉;
⑥混合:取煎煮液10kg、原料酶解液6kg、原料粉4kg、百合粉2kg、栝楼籽粉2kg、牛甘果汁1kg、蓝莓汁1kg、玫瑰果1kg、沙棘1kg、木糖醇0.8kg、黄原胶0.1kg、魔芋胶0.03kg,充分混合均匀,制得混合液;
⑦均质:将混合液均质处理,温度为68℃,采用二级均质,一级均质压力为37Mpa,二级均质压力14Mpa;
⑧浓缩干燥:将均质后混合液进行浓缩,先将混合物经反渗透浓缩至固形物含量为19%,在反渗透浓缩后再经真空浓缩至固形物含量至44%,制得浓缩物,将浓缩物进行喷雾干燥,控制进口温度118℃,出口温度72℃,干燥后粉碎,制得甜叶菊洋地黄双叶茶粉;
⑨包装:将甜叶菊洋地黄双叶茶粉用食品级包装材料包装,入通风干燥环境中储存。
实施例2:
一种甜叶菊洋地黄双叶茶粉的制备方法,其特征在于:经原料准备、煎煮、酶解、灭酶、过滤、粉碎、混合、均质、喷雾干燥、整理包装等步骤制备而成,所述的制备方法采用以下步骤:
①原料准备:采摘新鲜的、完整的甜叶菊叶、洋地黄叶、柠檬草、灯芯草、山芹、塌菜,清水清洗后分别放入浓度为1.2%的亚硫酸氢钠溶液中浸泡3h,浸泡后取出滤干水分,取10kg的甜叶菊叶、7kg的洋地黄叶、3kg的柠檬草、2kg的灯芯草、2kg的山芹、1kg的塌菜混合均匀后切成碎粒,制得原料碎粒;
②煎煮:将20kg原料碎粒放在47kg浓度为5%的富硒水溶液中煎煮,并添加12kg的青茶粉、4kg的五味子粉、2kg羊肚菌粉、2kg的竹荪粉、2kg地榆叶粉,煎煮温度控制为90℃,时间控制为50min,重复煎煮3次,将每次煎煮液混合,过滤制得煎煮液和原料初渣;
③酶解:将原料初渣粉碎处理,并向粉碎后的10kg原料初渣中加入5kg的洋槐花粉、3kg的香茅粉、2kg的黑玉米粉、2kg的泥胡菜粉、1kg刺莓果粉、1kg茶多酚、18kg浓度为5.2%的维生素C溶液、0.4kg的纤维素酶、0.2kg的果胶酶,混合均匀,在46℃的环境下酶解80min;
④灭酶、过滤:将酶解后的原料初渣在121℃环境下灭酶40s,并将灭酶后的原料初渣在180目筛网下进行过滤,得到原料酶解液、原料酶解渣;
⑤粉碎:将滤干后的原料酶解渣进行超细微粉碎处理,粒度为220μm,制得原料粉;
⑥混合:取热煎煮液10kg、原料酶解液5kg、原料粉4kg、海棠果汁3kg、枸杞汁2kg、蓝莓汁2kg、无花果汁1.5kg、嘉宝果1kg、杨桃汁1kg、番石榴汁1kg、桑葚汁1kg、羊奶子果1kg、麦芽糖醇1kg、魔芋胶0.4kg、明胶0.2kg,充分混合均匀,制得混合液;
⑦均质:将混合液均质处理,温度为73℃,采用二级均质,一级均质压力为43Mpa,二级均质压力24Mpa;
⑧浓缩干燥:将均质后混合液进行浓缩,先将混合物经反渗透浓缩至固形物含量为21%,在反渗透浓缩后再经真空浓缩至固形物含量至48%,制得浓缩物,将浓缩物进行喷雾干燥,控制进口温度128℃,出口温度62℃,干燥后粉碎,制得甜叶菊洋地黄双叶茶粉;
⑨包装:将甜叶菊洋地黄双叶茶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)
1.一种甜叶菊洋地黄双叶茶粉的制备方法,其特征在于,经原料准备、煎煮、酶解、灭酶、过滤、粉碎、混合、均质、喷雾干燥、整理包装等步骤制备而成,所述的制备方法采用以下步骤:
①原料准备:采摘新鲜的、完整的甜叶菊叶、洋地黄叶、侧柏叶、桑叶、荷叶、甜菊叶,清水清洗后分别切成甜叶菊叶粒、洋地黄叶粒、侧柏叶粒、桑叶粒、荷叶粒、甜菊叶粒,取10kg甜叶菊叶粒、6kg洋地黄叶粒、3kg侧柏叶粒、2kg桑叶粒、1kg荷叶粒、1kg甜菊叶混合均匀,制得混合原料,将混合原料采用微波干燥杀青,在微波干燥杀青时,微波设备的皮带传输速度为1.4m/min,温度为85℃,混合原料在皮带上的厚度为6mm,干燥至混合原料含水量为11%时停止干燥,制得原料碎粒;
②煎煮:将10kg原料碎粒放在16kg浓度为4%的枸橼酸溶液中煎煮,并添加6kg的绿茶粉,煎煮温度控制为87℃,时间控制为25min,重复煎煮4次,将每次煎煮液混合,过滤制得煎煮液和原料初渣;
③酶解:将原料初渣粉碎处理,并向粉碎后的6kg原料初渣中加入其重量2kg的芍药花粉、1kg的茶多酚、2kg三七花粉、2kg蔷薇花粉、7kg浓度为3.8%的抗坏血酸钠溶液、0.3kg的纤维素酶、0.2kg的果胶酶、0.09kg风味蛋白酶,混合均匀,在45℃的环境下酶解90min;
④灭酶、分离:将酶解后的原料初渣在133℃环境下灭酶10s,并将灭酶后的原料初渣在190目离心机下进行离心分离,得到原料酶解液、原料酶解渣;
⑤粉碎:将滤干后的原料酶解渣进行超细微粉碎处理,粒度为210μm,制得原料粉;
⑥混合:取煎煮液10kg、原料酶解液6kg、原料粉4kg、百合粉2kg、栝楼籽粉2kg、牛甘果汁1kg、蓝莓汁1kg、玫瑰果1kg、沙棘1kg、木糖醇0.8kg、黄原胶0.1kg、魔芋胶0.03kg,充分混合均匀,制得混合液;
⑦均质:将混合液均质处理,温度为68℃,采用二级均质,一级均质压力为37Mpa,二级均质压力14Mpa;
⑧浓缩干燥:将均质后混合液进行浓缩,先将混合物经反渗透浓缩至固形物含量为19%,在反渗透浓缩后再经真空浓缩至固形物含量至44%,制得浓缩物,将浓缩物进行喷雾干燥,控制进口温度118℃,出口温度72℃,干燥后粉碎,制得甜叶菊洋地黄双叶茶粉;
⑨包装:将甜叶菊洋地黄双叶茶粉用食品级包装材料包装,入通风干燥环境中储存。
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