CN107751868A - 一种营养陈皮及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开一种营养陈皮及其制作方法，采用新鲜优质无病虫害的活体茶枝柑，利用气泡物理清洗、臭氧活性消毒，清除果体表面灰尘、生物污垢、叶肥、残留农药，经古法两刀或三刀剥皮分瓣去除果肉，再次对果皮进行矿物质水浸泡及流动水清洗和物理消毒，与传统药用陈皮日晒风干不同，本发明采用先进的冰晶超温活体杀青和自然生态发酵及热流体处理技术，最大程度保留陈皮食用精油、陈皮素、橙皮甙、柠檬苦素类、维生素B、维生素C及它们营养生物活性。
Description
本发明属于食品制造技术，尤其涉及一种营养陈皮的制作方法。本发明旨在解决新鲜活体茶枝柑在制作营养陈皮过程中如何最大可能的保留茶枝柑挥发油及其它生物营养成份，这一点与传统的陈皮制作工艺不同，传统的陈皮主要是靠日晒和陈化，尽量利用上述方式将陈皮挥发油降至最低，这就是传统中医药学与现代营养学有着逆向的差别，而近年来植物精油特别是食用植物精油的发现与快速传播给人类健康带了福音。
本发明公开一种营养陈皮及其制作方法，采用新鲜优质无病虫害的活体茶枝柑，利用汽泡物理清洗、臭氧活性消毒，清除果体表面灰尘、生物污垢、叶肥、残留农药，经古法两刀或三刀法剥皮分瓣去除果肉，再次对果皮进行矿物质水浸泡及流动水清洗和物理消毒，与传统药用陈皮日晒风干不同，本发明采用先进的冰晶超温活体杀青和自然生态发酵及热流体处理技术，最大程度保留陈皮食用精油、陈皮素、橙皮甙、柠檬苦素类、维生素B、C及它们营养生物活性。一冲一泡入口香、厚、甘、醇、色、养。被称天赐的“和药”，遇补则补，遇升则升，遇降则降，遇泄则泄。有一两陈皮一两金之传说。是扶正强壮长生良药，名贵滋补延年益寿之品。陈皮精油对胃肠道平滑肌具有营养润滑促进消化液分泌作用，增强肠道自然蠕动有肠道之清道夫之称。同样，女性生殖细胞与肠道同源，在自主神经的支配下可增加爱液分泌和收缩的功效。
本发明含有大量对人体有益之生态营养素，其化学成分主要含黄硐类、生物碱类、柠檬苦素类、陈皮素、陈皮食用精油和多种微量原素等，茶枝柑属于芸香科植物，气香，性温，归肺，脾经，具有理气健脾、化痰燥湿功效，是祖国医学常用的和药，近年来被营养医学所挖掘更是名贵之调料品。其化学成分，主要有黄酮类化合物，陈皮精油，柠檬苦素类，生物碱类和微量元素(钙、钾、镁、钠、铁、锌、锰等)及营养物质(维生素B1、维生素C、类胡萝卜素、蛋白质等)。
黄酮类：作为陈皮的一大类生理活性成分，主要有黄铜、黄烷酮、橙皮苷、柚皮苷、芸香柚皮苷以及多甲氧基黄酮类化合物。它在营养陈皮占有重要的位置，清除自由基、羟辛化基及抗氧化大能力。对因自由基而导致的细胞膜氧化具有一定的保护作用。
陈皮精油：含量约在2％～5％，主要包括Y-松油烯，柠檬烯，月桂烯，A蒎烯，1-A-松油醇，A-异松油烯等主要成份，柠檬烯的含量是最高的。营养陈皮精油具有一定的抗过敏、镇咳、平喘、抗变应炎症的作用。
柠檬苦素类：柠檬苦素类化合物属于柑橘科植物的代谢产物，其中柠檬苦素、奥巴叩酮以及诺米林含量转为丰富，这是一种有高度氧化性的四环三萜类化合物，通常以糖苷和苷元两种方式存在。柠檬苦素类化合物镇静催眠、抗炎抗病毒、降低胆固醇、防止动脉粥样硬化、抗疟疾杀虫等作用。
微量元素及营养物质：营养陈皮中含有Mn，Fe，Cr，K，Na，Mg，Cu，Zn，Sr，Mo，等多种微量元素和丰富的蛋白质，类胡萝卜素等，有促进细胞免疫和体液免疫的作用以及抗疲劳的功能。
本发明的特点是采用新鲜优质的茶枝柑活体，采用汽泡物理清洗、臭氧活性消毒及古法两刀或三刀法剥皮分瓣，二次果皮矿物质水浸泡及流动水清洗和物理消毒，经冰晶超温活体杀青和自然生态发酵及热流体处理技术完成营养陈皮制作过程。
本发明实施例的目的在于提供一种营养陈皮及制作方法，图1是营养陈皮制作流程图。
其工艺流程见图1示意图：
流程图中1、原料采用无病虫害优质大种油身品系或细种油身品系新鲜活体茶枝柑。
流程图中2、将采摘油粒饱满无病虫害及生物农药或使用药理半衰期短杀虫剂的茶枝柑新鲜活体，并按其体型、色泽、产地等进行严格分类。
流程图中3、采用汽泡型臭氧清洗源，通过汽泡爆破的冲击波/超声波原理，对新鲜茶技柑活体表面进行汽泡式物理清洗。
流程图中4、对经过表层清洁处理后的茶技柑进行古法拨皮分瓣去除果肉，选择两刀或三刀法及其它，对茶枝柑等份分瓣去肉处理。
流程图中5将分瓣后的柑皮进行二次清洗后浸泡于矿物质水或含有植物营养素中，待柑皮油粒及纤维自然膨胀后取出。
流程图中6、将柑皮分布均勻的置于零度以下速冻环境，进行冰晶超温活体杀青处理。
流程图中7、将冰结柑皮置于水中进行快速融冰使精油粒包在温差变化过程中最大化的将食用精油渗透保留在柑皮的纤维组织细胞内。
流程图中8、柑皮在冰结后自然挥发水蒸气并在20～30度环境下进行生物酶自然发酵，环境空气湿度应保持在60％以上。
流程图中9、将经生物发酵含水量为70％的柑皮按层分辅置于衡温干燥环境中，每三小时将柑皮反正一次，使柑皮在热浪干燥过程中完成第一次生态酶发酵过程。
流程图中10、为了获的更高的食用精油或陈皮素含量，在选用早熟或未完全成熟着色率不高时，可首先对茶技柑进行脱绿处理。
流程图中11将干燥后的营养陈皮进行生态的陈化处理。
流程图中12经过生态陈化处理后的干燥营养陈皮，通过筛选分类进行封闭包装后即得营养陈皮。
上述仅为本发明的实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.一种营养陈皮及其制作方法，其特征在于：该营养陈皮的制作方法包括：
流程一、原料采用无病虫害优质大种油身品系或细种油身品系新鲜活体茶枝柑。其药用、营养、调味效果极高，食用陈皮精油及营养成份丰富独特。
流程二、采摘油粒饱满无病虫害及生物农药或使用药理半衰期短杀虫剂的茶枝柑新鲜活体，并按其体型、色泽、产地等进行严格分类。
流程三、采用汽泡型臭氧清洗源，通过汽泡爆破的冲击波/超声波原理，对新鲜茶枝柑活体表面进行汽泡式物理清洗，消除茶枝柑表面的灰尘及其它生物污垢，利用臭氧气体水溶液对茶枝柑表面进行氧化处理，消除农药和叶肥残留物质，并进行干燥处理。
流程四、对经过表层清洁处理后的茶枝柑进行古法剥皮分瓣去除果肉，选择两刀或三刀法及其它，对茶枝柑等份分瓣以保证质量。
流程五、将分瓣后的柑皮进行二次清洗后浸泡于矿物质水或含有植物营养素中，待柑皮油粒及纤维自然膨胀后取出。
流程六、将柑皮分布均勻的置于零度以下速冻环境，进行冰晶超温活体杀青处理，保证柑皮精油粒包在低温环境下与水份发生物理分离，
其冰晶生成与速冻时间/温度有关，柑皮以冻结成冰状物为准。
流程七、将冰结柑皮置于水中进行快速融冰使精油粒包在温差变化过程中最大化的将食用精油渗透保留在柑皮的纤维组织细胞内。
流程八、柑皮在冰结后自然挥发水蒸气并在20～30度环境下进行生物酶自然发酵，环境空气湿度应保持在60％以上。
流程九、将经生物发酵含水量为70％的柑皮按层分辅置于衡温干燥环境中，每三小时将柑皮反正一次，使柑皮在热浪干燥过程中完成第一次生态酶发酵过程，毒素被清除，食用精油和陈皮素被锁定在纤维细胞中。通过发酵过程使食用精油及陈皮素在冲泡过程中非常容易的与水相融和人体吸收。
流程十、为了获的更高的食用精油或陈皮素含量，在选用早熟或未完全成熟着色率不高时，可首先对茶枝柑进行脱绿处理。如，茶枝柑脱绿是在特定环境条件下利用一定浓度的乙烯来破坏果皮中的叶绿素，促使果面表现出固有的橙色或黄色，所使用的乙烯对人体无毒无害。
2.按权利要求1所述的营养陈皮，其特征在于：将干燥后的营养陈皮进行生态的陈化处理，即将干燥后的营养陈皮置于开放容器中，周边环境湿度达65％以上，方便陈皮受潮后的二次或三次发酵，经过重复干燥-受潮-生物发酵-干燥的生态陈化加速过程，即得到表面橙红或棕紫及橙红，显皱缩，内面略呈海绵状，质柔，片张较厚，气清香浓郁可与久存药用陈皮相当。
3.按权利要求1.2所述的营养陈皮其特征在于：经过生态陈化处理后的干燥营养陈皮，通过筛选分类进行封闭包装后即得营养陈皮。
4.按权利要求1.2.3所述的营养陈皮银耳其特征在于：将营养陈皮与其它物复配可制成多种营养保健品和调味品。
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