CN107736545A - 一种食品药品用根茎的真空冷冻干燥方法 - Google Patents
一种食品药品用根茎的真空冷冻干燥方法 Download PDFInfo
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- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
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Abstract
本发明公开了一种食品药品用根茎的真空冷冻干燥方法,包括①原料预处理:将适时采收后的食品药品用根茎经精选除杂;②清洗:将挑选后的根茎清洗、消毒杀菌;③切分成型:将清洗后的根茎切块或切片;④熏蒸:将根茎块或根茎片用蒸汽熏蒸5~10分钟后,冷却至室温;⑤预冻:先将熏蒸后的物料喷洒质量浓度为2~5%的茶多酚水溶液,然后将铺有物料的冻干盘置于预冻库内,将物料的温度降至‑30~‑40℃;⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,在压强为10~20Pa下采用间歇式加热升温的方式对物料进行冷冻干燥;⑦真空包装。本发明能保证根茎干燥后的外观、色泽与新鲜根茎一致,有效成分含量未发生变化,同时,冻干后的根茎可以长期保存。
Description
技术领域
本发明属于食品药品加工技术领域,具体涉及一种食品药品用根茎的真空冷冻干燥方法。
背景技术
现有的食品药品用的根茎,例如食品中的萝卜、山药、红薯、土豆、生姜等,例如药品中常用的天麻、三七、黄精、当归、人参、何首乌等,这些食品药品类的根茎都为新鲜的食材或药材,其生长的季节性就较强、难以长期保存和进行长途运输,食用的方法也比较简单和单一。由于食品药品用根茎的储存、加工、运输以及使用上极不方便,且容易变质失效,故食品药品用根茎受时代与技术的限制,难以在食品深加工和临床中得以广泛的应用和发展。然而,近几天来,随着药材的规模化种植,大量的药材类根茎也相继涌现出来,大部分的药材采收加工厂就采用传统的热风干燥工艺将各类的根茎进行干燥,以延长保质的时间,采用传统的工艺加工的容易现有的新鲜药材或食材,采用传统工艺加工容易导致营养成分丢失,品质下降,干品质硬、食用不便等问题,且在储存时容易出现霉变、腐烂、等变质现象,严重影响药材或食材的营养价值以及保存期限,不能满足人们对高品质生活的要求。因此,研制开发一种工艺简单、容易操作,能最大限度保留根茎的色、香、味、形及原生态营养成分,同时含水率低,能够有效的延长保质期的食品药品用根茎的真空冷冻干燥方法是客观需要的。
发明内容
为了解决背景技术中存在的问题,本发明的目的在于提供一种工艺简单、容易操作,能最大限度保留根茎的色、香、味、形及原生态营养成分,同时含水率低,能够有效的延长保质期的食品药品用根茎的真空冷冻干燥方法。
一种食品药品用根茎的真空冷冻干燥方法,包括以下步骤:
①原料预处理:将适时采收后的食品药品用根茎经精选除杂,去除根茎上附着的泥土杂质以及选出断裂、虫蛀、腐烂品;
②清洗:将挑选后的根茎用流动的清水逐个洗净,再将其放入质量浓度为2~10%的小苏打溶液中浸泡10~20分钟,浸泡完成后再用流动的清水清洗2~3分钟,之后将根茎转入装有蒸馏水的杀菌装置中,利用杀菌装置内的低压汞灯和紫外灯提供光照使根茎表面上残留的农药降解,杀菌15~20分钟后将根茎从杀菌装置中取出,再用流动的清水冲洗2~3分钟后将其置于通风处凉至表面失去水分;
③切分成型:将清洗后的根茎切块或切片,得到根茎块或根茎片;
④熏蒸:将步骤③得到的根茎块或根茎片用蒸汽熏蒸5~10分钟后,冷却至室温;
⑤预冻:先将熏蒸后的根茎块或根茎片物料铺入冻干盘中,物料铺设的厚度在2~5cm,再向物料上喷洒质量浓度为2~5%的茶多酚水溶液,所述物料与茶多酚水溶液的质量比为(1~4):1,然后将铺有物料的冻干盘置于预冻库内,预冻库内的初始温度为-5~-10℃,然后利用3~4小时,将物料的温度降至-30~-40℃;
⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,密闭后抽真空,使压强为10~20Pa,保持1~2小时,然后加热升温,在20~30小时内使物料温度从-30~-40℃升至0℃,之后再次加热升温,在2~10小时内使物料温度从0℃升至20℃,保温1~2小时,将物料从真空干燥器中取出,即可得到冻干根茎;
⑦真空包装:将步骤⑥制得的冻干根茎进行分级处理,之后再进行真空包装。
本发明的有益效果在于:一是采用小苏打溶液对根茎进行浸泡,采用紫外线杀菌器对根茎进行消毒杀菌,一方面减少了根茎表面的重金属,另一方面除去了根茎表面的农药残留量,提高了产品的安全水平,二是把清洗后的根茎进行熏蒸,抑制酶的活性,有利于提高干燥的速度,三是在预冻前喷洒抗氧剂茶多酚水溶液,避免在预冻阶段、干燥后出仓阶段、包装阶段与空气接触引起的氧化等化学变化,有助于提高产品的抗氧化和防褐变能力,提高产品色泽的稳定性,四是在真空冷冻干燥的过程中,合理的控制干燥的温度和时间,在避免根茎在干燥过程中发生的有效成分氧化、挥发油和其他热敏性物质被破坏等品质劣变反应的情况下,进一步的缩短了干燥的时间,加快了干燥的速度,采用本发明制得的冻干根茎,在冷冻干燥过程中几乎没有酶和氨基酸所引起的褐变现象,保证根茎干燥后的外观、色泽与新鲜根茎一致,有效成分含量、品质未发生变化,同时,真空冷冻干燥后的冻干根茎可以长期保存,不易产生霉变,真正意义的提高了产品的附加值。
具体实施方式
下面结合实施例对本发明作进一步的说明,但不以任何方式对本发明加以限制,基于本发明教导所作的任何变换或替换,均属于本发明的保护范围。
实施例1:
本实施例1挑选新鲜的胡萝卜作为冻干原料,其胡萝卜的真空冷冻干燥方法包括以下几个步骤:
①原料预处理:将适时采收后的或萝卜经精选除杂,去除胡萝卜上附着的泥土杂质以及选出断裂、虫蛀、腐烂品;
②清洗:将挑选后的胡萝卜用流动的清水逐个洗净,再将其放入质量浓度为2%的小苏打溶液中浸泡10分钟,浸泡完成后再用流动的清水清洗2分钟,之后将胡萝卜转入装有蒸馏水的杀菌装置中,利用杀菌装置内的低压汞灯和紫外灯提供光照使胡罗卜表面上残留的农药降解,杀菌15分钟后将胡萝卜从杀菌装置中取出,再用流动的清水冲洗2分钟后将其置于通风处凉至表面失去水分;
③切分成型:将清洗后的胡萝卜切片,切片的厚度5~10mm;
④熏蒸: 先将胡萝卜切片放入护色液中浸泡20min,所述胡萝卜切片与护色液的质量比为1:1,其中,护色液为维生素C、柠檬酸和食盐的复合水溶液,该复合水溶液中维生素C的浓度为0.02~0.05mol/L,柠檬酸的浓度为0.05~0.1mol/L,食盐的浓度为0.1~0.2mol/L,之后再将的胡萝卜切片用蒸汽熏蒸5分钟后,冷却至室温,蒸汽的温度为80℃;
⑤预冻:先将熏蒸后的胡萝卜切片物料铺入冻干盘中,物料铺设的厚度在2~5cm,再向物料上喷洒质量浓度为2%的茶多酚水溶液,所述物料与茶多酚水溶液的质量比为1:1,然后将铺有物料的冻干盘置于预冻库内,预冻库内的初始温度为-5℃,然后利用3小时,将物料的温度降至-30℃;
⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,密闭后抽真空,使压强为10Pa,保持1~2小时,然后加热升温,在20小时内使物料温度从-30℃升至0℃,之后再次加热升温,在10小时内使物料温度从0℃升至20℃,保温1小时,将物料从真空干燥器中取出,即可得到冻干根茎;
⑦真空包装:将步骤⑥制得的冻干根茎进行分级处理,之后再进行真空包装。
采用本实施例1制得的胡萝卜冻干片表面平整, 无褶皱变形和裂片现象,其外观色泽与生品胡萝卜几乎无差异,其营养成分损失小,口感变化小,具有优良的品质,经监测,这样真空干燥后的胡萝卜平均含水率为4.8%,适宜长期保存。
实施例2
本实施例2挑选新鲜的天麻作为原料,其天麻的的真空冷冻干燥方法包括以下步骤:
①原料预处理:将适时采收后的天麻经精选除杂,去除天麻上附着的泥土杂质以及选出断裂、虫蛀、腐烂品;
②清洗:将挑选后的天麻用流动的清水逐个洗净,再将其放入质量浓度为5%的小苏打溶液中浸泡15分钟,浸泡完成后再用流动的清水清洗2分钟,之后将天麻转入装有蒸馏水的杀菌装置中,利用杀菌装置内的低压汞灯和紫外灯提供光照使天麻表面上残留的农药降解,杀菌16分钟后将天麻从杀菌装置中取出,再用流动的清水冲洗2分钟后将其置于通风处凉至表面失去水分;
③切分成型:将清洗后的天麻切片;
④熏蒸: 在熏蒸前,先将天麻切片放入护色液中浸泡25min,所述天麻切片与护色液的质量比为1:1.2,其中,护色液为维生素C、柠檬酸和食盐的复合水溶液,该复合水溶液中维生素C的浓度为0.02~0.05mol/L,柠檬酸的浓度为0.05~0.1mol/L,食盐的浓度为0.1~0.2mol/L,之后再将天麻切片用蒸汽熏蒸5分钟后,冷却至室温,蒸汽的温度为90℃;
⑤预冻:先将熏蒸后的天麻切片物料铺入冻干盘中,物料铺设的厚度在2~5cm,再向物料上喷洒质量浓度为3.5%的茶多酚水溶液,所述物料与茶多酚水溶液的质量比为2:1,然后将铺有物料的冻干盘置于预冻库内,预冻库内的初始温度为-8℃,然后利用3小时,将物料的温度降至-35℃;
⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,密闭后抽真空,使压强为13Pa,保持1小时,然后加热升温,在25小时内使物料温度从-35℃升至0℃,之后再次加热升温,在5小时内使物料温度从0℃升至20℃,保温1小时,将物料从真空干燥器中取出,即可得到冻干根茎;
⑦真空包装:将步骤⑥制得的冻干根茎进行分级处理,之后再进行真空包装。
采用本实施例2制得的天麻冻干片表面平整, 无褶皱变形和裂片现象,其外观色泽与生品天麻几乎无差异,其营养成分损失小,口感变化小,具有优良的品质,经监测,这样真空干燥后的天麻平均含水率为6.5%,适宜长期保存。
实施例3:
本实施例3选用三七根茎作为原料,其三七根茎的真空冷冻干燥方法包括以下步骤:
①原料预处理:将适时采收后的三七根茎经精选除杂,去除三七根茎上附着的泥土杂质以及选出断裂、虫蛀、腐烂品;
②清洗:将挑选后的三七根茎用流动的清水逐个洗净,再将其放入质量浓度为8%的小苏打溶液中浸泡18分钟,浸泡完成后再用流动的清水清洗3分钟,之后将三七根茎转入装有蒸馏水的杀菌装置中,利用杀菌装置内的低压汞灯和紫外灯提供光照使三七根茎表面上残留的农药降解,杀菌15~20分钟后将三七根茎从杀菌装置中取出,再用流动的清水冲洗3分钟后将其置于通风处凉至表面失去水分;
③切分成型:将清洗后的三七根茎切片;
④熏蒸:将切分成型后的三七根茎切片用蒸汽熏蒸10分钟后,冷却至室温,蒸汽的温度为90℃;
⑤预冻:先将熏蒸后的三七根茎切片物料铺入冻干盘中,物料铺设的厚度在2~5cm,再向物料上喷洒质量浓度为4%的茶多酚水溶液,所述物料与茶多酚水溶液的质量比为3:1,然后将铺有物料的冻干盘置于预冻库内,预冻库内的初始温度为-8℃,然后利用4小时,将物料的温度降至-38℃,在三七根茎切片放入冻干盘前,可以先向三七根茎切片上喷洒质量浓度为1~30%的糖水溶液,所述物料与糖水溶液的质量比为(1~10):1,喷洒糖水溶液的目的是改善了三七的苦味,消费者可根据自己的需要选用适宜浓度的糖水溶液,优选地,所述糖水溶液中的糖为蔗糖、果糖、葡萄糖、三氯蔗糖、麦芽糖醇或木糖醇;
⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,密闭后抽真空,使压强为18Pa,保持2小时,然后加热升温,在28小时内使物料温度从-38℃升至0℃,之后再次加热升温,在8小时内使物料温度从0℃升至20℃,保温2小时,将物料从真空干燥器中取出,即可得到冻干根茎;
⑦真空包装:将步骤⑥制得的冻干根茎进行分级处理,之后再进行真空包装。
采用本实施例3制得的三七冻干片表面平整, 无褶皱变形和裂片现象,其外观色泽与生品三七几乎无差异,其营养成分损失小,口感变化小,具有优良的品质,经监测,这样真空干燥后的天麻平均含水率为4.2%,适宜长期保存。
实施例4
实施例4选用的原料为当归,其当归的真空冷冻干燥方法包括以下步骤:
①原料预处理:将适时采收后的当归经精选除杂,去除当归上附着的泥土杂质以及选出断裂、虫蛀、腐烂品;
②清洗:将挑选后的当归用流动的清水逐个洗净,再将其放入质量浓度为10%的小苏打溶液中浸泡20分钟,浸泡完成后再用流动的清水清洗3分钟,之后将当归转入装有蒸馏水的杀菌装置中,利用杀菌装置内的低压汞灯和紫外灯提供光照使当归表面上残留的农药降解,杀菌15~20分钟后将当归从杀菌装置中取出,再用流动的清水冲洗2~3分钟后将其置于通风处凉至表面失去水分;
③切分成型:将清洗后的当归切块;
④熏蒸:先将当归切块放入护色液中浸泡20~30min,所述当归切块与护色液的质量比为1:(1~1.5),其中,护色液为维生素C、柠檬酸和食盐的复合水溶液,该复合水溶液中维生素C的浓度为0.02~0.05mol/L,柠檬酸的浓度为0.05~0.1mol/L,食盐的浓度为0.1~0.2mol/L,之后再将当归切断用蒸汽熏蒸10分钟后,冷却至室温,蒸汽的温度为100℃;
⑤预冻:先将熏蒸后的当归切块物料铺入冻干盘中,物料铺设的厚度在2~5cm,再向物料上喷洒质量浓度为5%的茶多酚水溶液,所述物料与茶多酚水溶液的质量比为4:1,然后将铺有物料的冻干盘置于预冻库内,预冻库内的初始温度为-10℃,然后利用4小时,将物料的温度降至-40℃,在当归切块物料铺入冻干盘之前,可以物料上喷洒质量浓度为1~30%的糖水溶液,所述物料与糖水溶液的质量比为1~10:1,优选地,所述糖水溶液中的糖为蔗糖、果糖、葡萄糖、三氯蔗糖、麦芽糖醇或木糖醇;
⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,密闭后抽真空,使压强为20Pa,保持2小时,然后加热升温,在30小时内使物料温度从-40℃升至0℃,之后再次加热升温,在10小时内使物料温度从0℃升至20℃,保温2小时,将物料从真空干燥器中取出,即可得到冻干根茎;
⑦真空包装:将步骤⑥制得的冻干根茎进行分级处理,之后再进行真空包装。
采用本实施例4制得的当归冻干片表面平整, 无褶皱变形和裂片现象,其外观色泽与生品当归几乎无差异,其营养成分损失小,口感变化小,具有优良的品质,经监测,这样真空干燥后的天麻平均含水率为5.6%,适宜长期保存。
Claims (5)
1.一种食品药品用根茎的真空冷冻干燥方法,其特征在于,包括以下步骤:
①原料预处理:将适时采收后的食品药品用根茎经精选除杂,去除根茎上附着的泥土杂质以及选出断裂、虫蛀、腐烂品;
②清洗:将挑选后的根茎用流动的清水逐个洗净,再将其放入质量浓度为2~10%的小苏打溶液中浸泡10~20分钟,浸泡完成后再用流动的清水清洗2~3分钟,之后将根茎转入装有蒸馏水的杀菌装置中,利用杀菌装置内的低压汞灯和紫外灯提供光照使根茎表面上残留的农药降解,杀菌15~20分钟后将根茎从杀菌装置中取出,再用流动的清水冲洗2~3分钟后将其置于通风处凉至表面失去水分;
③切分成型:将清洗后的根茎切块或切片,得到根茎块或根茎片;
④熏蒸:将步骤③得到的根茎块或根茎片用蒸汽熏蒸5~10分钟后,冷却至室温;
⑤预冻:先将熏蒸后的根茎块或根茎片物料铺入冻干盘中,物料铺设的厚度在2~5cm,再向物料上喷洒质量浓度为2~5%的茶多酚水溶液,所述物料与茶多酚水溶液的质量比为(1~4):1,然后将铺有物料的冻干盘置于预冻库内,预冻库内的初始温度为-5~-10℃,然后利用3~4小时,将物料的温度降至-30~-40℃;
⑥真空冷冻干燥:将预冻好的物料送入真空干燥器中,密闭后抽真空,使压强为10~20Pa,保持1~2小时,然后加热升温,在20~30小时内使物料温度从-30~-40℃升至0℃,之后再次加热升温,在2~10小时内使物料温度从0℃升至20℃,保温1~2小时,将物料从真空干燥器中取出,即可得到冻干根茎;
⑦真空包装:将步骤⑥制得的冻干根茎进行分级处理,之后再进行真空包装。
2.根据权利要求1所述的一种食品药品用根茎的真空冷冻干燥方法,其特征在于:在步骤⑤中,在根茎块或根茎片物料铺入冻干盘之前,向根茎块或根茎片物料上喷洒质量浓度为1~30%的糖水溶液,所述物料与糖水溶液的质量比为(1~10):1。
3.根据权利要求2所述的一种食品药品用根茎的真空冷冻干燥方法,其特征在于:所述糖水溶液中的糖为蔗糖、果糖、葡萄糖、三氯蔗糖、麦芽糖醇或木糖醇。
4.根据权利要求1所述的一种食品药品用根茎的真空冷冻干燥方法,其特征在于:在步骤③中,所述蒸汽的温度为80~100℃。
5.根据权利要求1所述的一种食品药品用根茎的真空冷冻干燥方法,其特征在于:在熏蒸前,先将根茎放入护色液中浸泡20~30min,所述根茎与护色液的质量比为1:(1~1.5),其中,护色液为维生素C、柠檬酸和食盐的复合水溶液,该复合水溶液中维生素C的浓度为0.02~0.05mol/L,柠檬酸的浓度为0.05~0.1mol/L,食盐的浓度为0.1~0.2mol/L。
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CN111214547A (zh) * | 2020-03-25 | 2020-06-02 | 朱细贵 | 一种用于治疗腰腿、筋骨疼痛的中药组合物及其制备方法 |
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