CN107668594A - 一种国槐繁缕蔬益口片的加工方法 - Google Patents
一种国槐繁缕蔬益口片的加工方法 Download PDFInfo
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- CN107668594A CN107668594A CN201710897612.9A CN201710897612A CN107668594A CN 107668594 A CN107668594 A CN 107668594A CN 201710897612 A CN201710897612 A CN 201710897612A CN 107668594 A CN107668594 A CN 107668594A
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- A—HUMAN NECESSITIES
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公布了一种国槐繁缕蔬益口片的加工方法，其特征在于：所述的国槐繁缕蔬益口片采用绿色健康、来源广泛的国槐花、繁缕为主要原料，经过预处理、粉碎打浆、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥等步骤加工而成。本方法加工的国槐繁缕蔬益口片以来源广泛的国槐花、繁缕为主要原料，降低了生产成本，采用对原料进行复合酶处理，能够充分保留原料内的营养物质，提高了原料的利用率，通过温水漂烫，既能杀死原料表面的细菌，又可以改善国槐繁缕蔬益口片成品的口感，使成品国槐繁缕蔬益口片具有国槐花、繁缕的凉血止血、清肝明目、活血去瘀的保健作用。
Description
技术领域
本发明涉及一种益口片的加工方法，尤其是涉及一种国槐繁缕蔬益口片的加工方法 。
背景技术
国槐花，又名槐，树型高大，其羽状复叶和刺槐相似。花期在夏末，和其他树种花期不同，是一种重要的蜜源植物。花和荚果入药，有清凉收敛、止血降压作用;叶和根皮有清热解毒作用，可治疗疮毒;木材供建筑用。种仁含淀粉，可供酿酒或作糊料、饲料。皮、枝叶、花蕾、花及种子均可入药。
繁缕，别名:鹅肠菜、鹅耳伸筋、鸡儿肠，茎、叶及种子供药用，嫩苗可食。但据《东北草本植物志》记载为有毒植物，家畜食用会引起中毒及死亡。归肝;大肠经，味微苦、甘、酸，性凉。药材为石竹科植物繁缕的全草。功效繁缕有清热解毒;凉血;活血止痛;下乳。主要治疗痢疾;肠痈;肺痈;乳痈;疔疮肿毒;痔疮肿痛;出血;跌打伤痛;产后瘀滞腹痛;乳汁不下，还有减肥的功效等。
现如今并没有关于国槐繁缕蔬益口片的相关报导。
发明内容
本发明提供一种味道可口、营养全面、食用方便、绿色健康的国槐繁缕蔬益口片的加工方法，本方法提高原料的利用率，不仅能够充分保留原料中的营养物质，也能够提高原料的经济价值和营养价值。
本发明解决其技术问题所采取的技术方案是：
一种国槐繁缕蔬益口片的加工方法，其特征在于：，经过预处理、粉碎打浆、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥等步骤加工而成，所述的加工方法采用以下步骤：
a.原料预处理：挑选成熟的国槐花、繁缕、茶梅花、凌霄花、珍珠菜，清洗后分别切成长度为2mm长的碎丁，取10kg的国槐花碎丁、7kg的繁缕碎丁、4kg的茶梅花碎丁、2kg的凌霄花碎丁、1kg的珍珠菜碎丁，混合均匀，制得混合原料，将混合原料立即放入饱和石灰水中浸泡40min，浸泡后捞出立即放入80℃的温水中进行漂烫30s，漂烫后捞出，滤干水分；
b.破碎打浆：向10kg漂烫后的混合原料中加入7kg的浓度为14%的苹果酸溶液、4kg山杏汁、3kg醋栗汁、1kg嘉宝果汁、1kg人心果汁后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.4kg纤维素酶、0.2kg的果胶酶、0.1kg的风味蛋白酶、0.1kg的淀粉酶，温度控制为46℃，时间为150min；
d.均质：将酶处理后的原料浆液均质处理，温度为70℃，采用二级均质，一级均质压力为52Mpa，二级均质压力16Mpa；
e.干燥粉碎：将均质后的原料浆液在-23℃的环境下冷冻，冷冻时间为16h，冷冻后在装载量按9kg/m2、工作压力40Pa、解析压力25Pa、温度32℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为200μm，制得原料粉；
f.混合：取原料粉10kg、酸枣仁粉5kg、白首乌粉3kg、青葙子粉3kg、焦三仙粉1kg、山白菊粉1kg、凤尾参粉1kg、猴头菇粉0.8kg、黄精粉0.6kg、燕麦粉0.6kg、葛仙米粉0.5kg、栝楼籽粉0.4kg、山楂籽粉0.4kg、魔芋胶0.2kg、瓜尔胶0.1kg、槐豆胶0.1kg混合，并搅拌均匀，制得混合粉；
g.制软材、造粒：向混合粉中喷洒体积分数比为42%的果糖溶液，并搅拌至均匀，每10kg混合物中加入木糖醇溶液3升，将润湿后的混合物压制经过30目筛，得到颗粒状产品；
h.压片：将软化后的颗粒状产品进行压制，厚度为0.4cm，直径为1cm的圆形片状物；
i.干燥：采用两次烘烤，第一次烘烤的温度在130℃，烘烤时间6min，回软15min后继续烘烤，第二次烘烤的温度在75℃，烘烤至含水量为9.1%时，停止干燥；
j.整形包装：将干燥后的圆形片状物整形，整形后采用食品级包装材料进行包装，制成国槐繁缕蔬益口片成品。
有益效果：本方法加工的国槐繁缕蔬益口片以来源广泛的国槐花、繁缕为主要原料，降低了生产成本，采用对原料进行复合酶处理，能够充分保留原料内的营养物质，提高了原料的利用率，将原料通过氯化钙溶液的浸泡，能够使国槐繁缕蔬益口片成品保留原料的色泽与口感，通过温水漂烫，既能杀死原料表面的细菌，又可以改善国槐繁缕蔬益口片成品的口感，使成品国槐繁缕蔬益口片具有国槐花、繁缕的凉血止血、清肝明目、活血、去瘀等保健作用。
具体实施方式
实施例一：
一种国槐繁缕蔬益口片的加工方法，其特征在于：，经过预处理、粉碎打浆、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥等步骤加工而成，所述的加工方法采用以下步骤：
a.原料预处理：挑选成熟的国槐花、繁缕、茶梅花、凌霄花、珍珠菜，清洗后分别切成长度为2mm长的碎丁，取10kg的国槐花碎丁、7kg的繁缕碎丁、4kg的茶梅花碎丁、2kg的凌霄花碎丁、1kg的珍珠菜碎丁，混合均匀，制得混合原料，将混合原料立即放入饱和石灰水中浸泡40min，浸泡后捞出立即放入80℃的温水中进行漂烫30s，漂烫后捞出，滤干水分；
b.破碎打浆：向10kg漂烫后的混合原料中加入7kg的浓度为14%的苹果酸溶液、4kg山杏汁、3kg醋栗汁、1kg嘉宝果汁、1kg人心果汁后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.4kg纤维素酶、0.2kg的果胶酶、0.1kg的风味蛋白酶、0.1kg的淀粉酶，温度控制为46℃，时间为150min；
d.均质：将酶处理后的原料浆液均质处理，温度为70℃，采用二级均质，一级均质压力为52Mpa，二级均质压力16Mpa；
e.干燥粉碎：将均质后的原料浆液在-23℃的环境下冷冻，冷冻时间为16h，冷冻后在装载量按9kg/m2、工作压力40Pa、解析压力25Pa、温度32℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为200μm，制得原料粉；
f.混合：取原料粉10kg、酸枣仁粉5kg、白首乌粉3kg、青葙子粉3kg、焦三仙粉1kg、山白菊粉1kg、凤尾参粉1kg、猴头菇粉0.8kg、黄精粉0.6kg、燕麦粉0.6kg、葛仙米粉0.5kg、栝楼籽粉0.4kg、山楂籽粉0.4kg、魔芋胶0.2kg、瓜尔胶0.1kg、槐豆胶0.1kg混合，并搅拌均匀，制得混合粉；
g.制软材、造粒：向混合粉中喷洒体积分数比为42%的果糖溶液，并搅拌至均匀，每10kg混合物中加入木糖醇溶液3升，将润湿后的混合物压制经过30目筛，得到颗粒状产品；
h.压片：将软化后的颗粒状产品进行压制，厚度为0.4cm，直径为1cm的圆形片状物；
i.干燥：采用两次烘烤，第一次烘烤的温度在130℃，烘烤时间6min，回软15min后继续烘烤，第二次烘烤的温度在75℃，烘烤至含水量为9.1%时，停止干燥；
j.整形包装：将干燥后的圆形片状物整形，整形后采用食品级包装材料进行包装，制成国槐繁缕蔬益口片成品。
实施例二：
一种国槐繁缕蔬益口片的加工方法，其特征在于：，经过预处理、粉碎打浆、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥等步骤加工而成，所述的加工方法采用以下步骤：
a.原料预处理：挑选成熟的国槐花、繁缕，清洗后，将国槐花切成长度为3mm长碎丁、繁缕切成长度为2mm的碎粒，将7kg的打米花、5kg的月季花、2kg的甜菜根、1kg的芡实叶、1kg的绞股蓝叶混合后切碎成辅料丁，取10kg的国槐花碎丁、7kg的繁缕碎段、7kg的辅料丁，混合均匀，制得混合原料，立即放入质量分数为2.3%的亚硫酸氢钙溶液中浸泡30min，浸泡后捞出立即放入86℃的温水中进行漂烫20s，漂烫后捞出，滤干水分；
b.破碎打浆：向10kg杀青后的混合原料中加入12kg的硒浓度为7%的富硒水溶液、5kg地黄花汁、3kg扁竹花汁、1kg石榴叶粉、1kg金盏花粉、1kg杜鹃花粉后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.053kg纤维素酶、0.038kg的果胶酶、0.25kg的淀粉酶，温度控制为50℃，时间为70min；
d.均质：将酶处理后的原料浆液均质处理，温度为76℃，采用二级均质，一级均质压力为56Mpa，二级均质压力24Mpa；
e.干燥粉碎：将均质后的原料浆液在-32℃的环境下冷冻，冷冻时间为10h，冷冻后在装载量按14kg/m2、工作压力60Pa、解析压力32Pa、温度44℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为230μm，制得原料粉；
f.混合：取原料粉10kg、地草果粉6kg、太白花粉5kg、刺楸叶3kg、罗布麻叶粉3kg、亚麻籽粉1kg、辣木籽粉1kg、芥菜籽粉1kg、牛蒡籽粉0.6kg、鸡腿菇粉0.5kg、孩儿参粉0.4kg、羊耳菊粉0.3kg、结冷胶0.2kg、黄原胶0.1kg混合，并搅拌均匀，制得混合粉；
g.制软材、造粒：向混合粉中喷洒体积分数比为39%的蜂蜜溶液，并搅拌至均匀，每10kg混合物中加入果葡糖浆溶液4.5升，将润湿后的混合物压制经过30目筛，得到颗粒状产品；
h.压片：将软化后的颗粒状产品进行压制，厚度为0.5cm，直径为0.8cm的圆形片状物；
i.干燥：采用两次烘烤，第一次烘烤的温度在170℃，烘烤时间8min，回软40min后继续烘烤，第二次烘烤的温度在50℃，烘烤至含水量为7.3%时，停止干燥；
j.整形包装：将干燥后的圆形片状物整形，整形后采用食品级包装材料进行包装，制成国槐繁缕蔬益口片成品。
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)
1.一种国槐繁缕蔬益口片的加工方法，其特征在于，经过预处理、粉碎打浆、酶处理、均质、冷冻干燥、混合、软化造粒、压片、干燥、整形干燥步骤加工而成，所述的加工方法采用以下步骤：
a.原料预处理：挑选成熟的国槐花、繁缕、茶梅花、凌霄花、珍珠菜，清洗后分别切成长度为2mm长的碎丁，取10kg的国槐花碎丁、7kg的繁缕碎丁、4kg的茶梅花碎丁、2kg的凌霄花碎丁、1kg的珍珠菜碎丁，混合均匀，制得混合原料，将混合原料立即放入饱和石灰水中浸泡40min，浸泡后捞出立即放入80℃的温水中进行漂烫30s，漂烫后捞出，滤干水分；
b.破碎打浆：向10kg漂烫后的混合原料中加入7kg的浓度为14%的苹果酸溶液、4kg山杏汁、3kg醋栗汁、1kg嘉宝果汁、1kg人心果汁后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.4kg纤维素酶、0.2kg的果胶酶、0.1kg的风味蛋白酶、0.1kg的淀粉酶，温度控制为46℃，时间为150min；
d.均质：将酶处理后的原料浆液均质处理，温度为70℃，采用二级均质，一级均质压力为52Mpa，二级均质压力16Mpa；
e.干燥粉碎：将均质后的原料浆液在-23℃的环境下冷冻，冷冻时间为16h，冷冻后在装载量按9kg/m2、工作压力40Pa、解析压力25Pa、温度32℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为200μm，制得原料粉；
f.混合：取原料粉10kg、酸枣仁粉5kg、白首乌粉3kg、青葙子粉3kg、焦三仙粉1kg、山白菊粉1kg、凤尾参粉1kg、猴头菇粉0.8kg、黄精粉0.6kg、燕麦粉0.6kg、葛仙米粉0.5kg、栝楼籽粉0.4kg、山楂籽粉0.4kg、魔芋胶0.2kg、瓜尔胶0.1kg、槐豆胶0.1kg混合，并搅拌均匀，制得混合粉；
g.制软材、造粒：向混合粉中喷洒体积分数比为42%的果糖溶液，并搅拌至均匀，每10kg混合物中加入木糖醇溶液3升，将润湿后的混合物压制经过30目筛，得到颗粒状产品；
h.压片：将软化后的颗粒状产品进行压制，厚度为0.4cm，直径为1cm的圆形片状物；
i.干燥：采用两次烘烤，第一次烘烤的温度在130℃，烘烤时间6min，回软15min后继续烘烤，第二次烘烤的温度在75℃，烘烤至含水量为9.1%时，停止干燥；
j.整形包装：将干燥后的圆形片状物整形，整形后采用食品级包装材料进行包装。
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| CN105310060A (zh) * | 2015-10-30 | 2016-02-10 | 吴义顺 | 一种竹菇地耳营养菌蔬片的加工方法 |
| CN106072101A (zh) * | 2016-06-08 | 2016-11-09 | 柴华 | 一种刺槐黄鹌花蔬益口片的加工方法 |
| CN106036869A (zh) * | 2016-06-25 | 2016-10-26 | 明毅强 | 石碱花扁竹花双花益口片的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108835618A (zh) * | 2018-05-30 | 2018-11-20 | 芜湖市三山区绿色食品产业协会 | 一种紫荆花迷迭香保健含片的加工方法 |
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