CN107865424A - 一种应用于脱水麦苗的制备工艺 - Google Patents
一种应用于脱水麦苗的制备工艺 Download PDFInfo
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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
- 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
本发明属于食品生产应用技术领域,具体公开了一种应用于脱水麦苗的制备工艺,步骤(1)原料接收。步骤(2)整理。步骤(3)清洗。步骤(4)切断。步骤(5)烫煮。步骤(6)沥水。步骤(7)加糖搅拌。步骤(8)烘干。步骤(9)选别。步骤(10)过磁过筛。步骤(11)过X光机、金检。步骤(12)装箱。步骤(13)入库、运输。本发明的一种应用于脱水麦苗的制备工艺的有益效果在于:其生产方法流程易控、生产效率高,降低了生产中原料的损耗,能有效的保证所加工的大麦苗粉成品富含营养,营养成分流失少,具有正常的营养功效。
Description
技术领域
本发明属于食品生产应用技术领域,具体涉及一种应用于脱水麦苗的制备工艺,可适用于制备如青梗菜、胡萝卜、香刀豆、高丽菜、西葫芦、西兰花、土豆、菠菜、香葱等。
背景技术
大麦叶粉是“碱性食品之王”,草药的一种。含有大量的维生素C、β—胡萝卜素和抗氧化酵素,可改善酸性体质,净化血液、促进新陈代谢,具有增强肌体抗感染、抗菌、镇痛等作用。大麦叶粉含有丰富的钾、钙、镁、叶绿素、胡萝卜素、维生素B1、维生素B2及超氧化物歧化酶等数十种酶,其中最突出的有:钾含量高达888mg/100g,分别是小麦粉、大米和牛奶的23.5倍、78.5倍、55.5倍;含钙量118mg/100g, 分别是小麦粉、大米、牛奶和苹果的37倍、299倍、11倍、369倍,胡萝卜素的含量更分别是牛奶与苹果的2600倍和1155倍,此外,还含有能去除 活性氧自由基的超氧化物歧化酶等多种酶,以及黄酮类O-葡萄糖异牡荆苷(O-glucosylisovitexin)。
功能及作用1、调节血脂—远离心脑疾病,经过对高血脂大鼠试验,能降低血清甘油三酯,总胆固醇含量。对仓鼠饲以5%大麦苗。经4周后血清总胆固醇、甘油三酯、2DL-C浓度下降。经人体(60名男性)4周试验,可明显降低血清总胆固醇,并延缓2DL的氧化,降低血清过氧化脂质,提高SOD活力;2、抗氧化—强力清除自由基,留驻美丽容颜,经 与α-生育酚和BHT比较三者清除自由基的总抗能力,麦苗汁为12.95单位,BHT为2.95,α-生育酚为1.78,说明麦苗汁的总抗氧化能力为 BHT的4.9倍,为α-生育酚的7.2倍。大麦苗粉中SOD酶使胃肠道有益菌群大量繁殖,口臭和体臭会自然消失。大麦嫩苗粉末的吸附能力,将人体代谢产 生的氨、氛及黄曲霉素、亚硝酸氨和多环芳烃等致癌物质吸附后排出,从而改善面部暗疮、青春痘、皮肤粗糙、缺乏弹性、色素沉积等现象。其大量抗氧化酵素和膳 食纤维的排毒作用可以保肝、护肝、预防肝炎。同时使得肠道内的代谢产物体积增大、松软、密度降低,促进肠道蠕动,改善了大便干结、便秘等问题;3、修复DNA--防辐射,护细胞,美国加利福尼亚州大学实验表明,将大麦汁中糖蛋白中心的高分子物质P4DI注射入小鼠睾丸的精母细胞中。再用X射线照射损伤细胞DNA,结果注射过P4DI的小鼠损伤DNA的小鼠损伤DNA的修复速度比对照鼠快3倍;4、改善酸性体质—舒缓压力,亲近健康,大麦苗粉是“碱性食品之王”,含有大量的维生素C、β—胡萝卜素和抗氧化酵素,长期食用可改善酸性体质,净化血液、促进新陈代谢,具有增强肌体抗感染、抗 菌、镇痛等作用,长期食用可碱化血液及尿液,增加尿酸排泄,从而有效地降低痛风发作,其中所含钾、镁、钙等矿物质可起到舒缓压力,脱离亚健康状态,推迟或改善更年期的作用;5、均衡营养—全面养护,满分健康,以低温干燥法制成的大麦苗粉比其它食品含有更丰富的矿物质、维他命。如:钾含量同比香蕉多出25倍,钙比牛奶多出11倍,铁比菠菜多出5倍,镁比小麦面粉多出6倍,及于其它食物找不到的微量元素锌,而维他命方面,维他命 B1比蕃茄多出16倍,维他命 B2比生菜多出45倍,维他命C比橙多出7倍,维他命E比小麦面粉多出20倍,其它营养素如叶酸比菠菜多出8倍;6、丰富膳食纤维—增强肠道动力,去糟粕留精华,利用低温干燥粉碎技术制备的大麦若叶粉含有丰富的膳食纤维,能促进肠道蠕动,软化宿便,预防便秘、结肠癌及直肠癌;降低血液中的胆固醇、甘油三酯,预防肥 胖;清除体内毒素,预防色斑形成、青春痘等皮肤问题;减少糖类在肠道内的吸收,降低餐后血糖;促进肠道有益菌增殖,提高人体吸收能力;7、能增强耐力,延长小鼠负重游泳时间,减轻酒精性胃炎所引起的出血,降低原发性高血压大鼠(SHR)的血压,抗肥胖,耐缺氧等。
虽然大麦苗粉具有以上的优点,但是传统的大麦苗粉生产工艺中,需要对麦苗进行脱水处理,再进行粉碎打粉作业,由于现有麦苗的脱水工艺不适当的加工方法导致大麦苗加工成粉后,其所富含的钾、钙、镁、叶绿素、胡萝卜素、维生素B1、维生素B2及超氧化物歧化酶等数十种酶流失严重,起不到正常情况下所达到的功效,同时当前的脱水生产工艺流程复杂不易控制也增加了原料的损耗,降低了生产量。
因此,基于上述问题,本发明提供一种应用于脱水麦苗的制备工艺。
发明内容
发明目的:本发明的目的是提供一种应用于脱水麦苗的制备工艺,其生产方法流程易控、生产效率高,降低了生产中原料的损耗,能有效的保证所加工的大麦苗粉成品富含营养,营养成分流失少,具有正常的营养功效。
技术方案:本发明提供一种应用于脱水麦苗的制备工艺,步骤(1)原料接收,其中包括原蔬菜原料接收、消毒液的接收和包装材料的接收并进行检验,不合格的按照不合格品退回处理,首先对于原蔬菜原料接收,原料采集于公司已备案的无污染原料基地或合格供应商,定期对基地进行符合验证,采收前对原料进行抽检,并对每批进场的原料进行感官验收;其次对于消毒液的接收,从合格供应商进货,有效氯浓度大于等于8%,并将消毒液储藏在有毒有害物品库,避免阳光直射;最后包装材料的接收,从合格供应商进货,并进行检验,存在干燥清洁的包装物料库。步骤(2)整理,去除原料的根、老叶,目测无根、无老叶。步骤(3)清洗,置入水槽中用流动水进行清洗,目测无可见泥土、明显异物及不良,其中采用深井水进行清洗。步骤(4)切断,其中依据不同的蔬菜规格设定切菜机的刀距,换刀频率为1次/2H,切断不良比例小于5%。步骤(5)烫煮,温度为80-105摄氏度,水温每2小时监控一次。步骤(6)沥水,将产品装袋放入甩水机甩3-10分钟,去除水分。步骤(7)加糖搅拌,依据不同的生产要求添加葡萄糖,并用搅拌机搅拌均匀,搅拌均匀、无葡萄糖固体。步骤(8)烘干,收炉水分小于等于7.0%,色泽正常,无不良气味,不符合要求的进行报废处理,其中烘干作业中,分别进行二次烘干作业,其中,一次烘干温度为85-95摄氏度,烘干时间为60-90分钟,二次烘干温度为70-80摄氏度,烘干时间为2-2.5小时。步骤(9)选别,其中包装车间的相对湿度小于等于60%、温度小于等于25摄氏度,无明显不良品、无头发、睫毛、小虫或头发异物,去除异物。步骤(10)过磁过筛,去除金属、粉末及不符合规格的产品,筛网规格依据不同的蔬菜种类进行选择,下脚料、异物去除。步骤(11)过X光机、金检,依据不同的蔬菜种类设定不同的参数信息,SUS小于等于¢1.0mm、Fe小于等于¢0.5mm,并将可疑物进行挑拣,挑拣后不符合要求的进行报废,符合要求再次进行过X光机、金检处理。步骤(12)装箱,首先折纸箱,按规定进行操作,再将外箱标识正确、内袋封口严密,其中内包装袋使用前进行紫外线消毒,避免包装袋给产品带来的二次污染。步骤(13)入库、运输,其中入库离墙3cm,不接地分批码放,码高小于等于7个箱高,运输时需防雨雪、车厢清洁、卫生、干燥、无毒和无异味,其中入库储藏或运输中温度为小于等于25摄氏度,湿度小于等于60%。
本技术方案的,所述步骤(5)中烫煮温度为80-105摄氏度,转速800-1000转/分钟。
与现有技术相比,本发明的一种应用于脱水麦苗的制备工艺的有益效果在于:其生产方法流程易控、生产效率高,降低了生产中原料的损耗,能有效的保证所加工的大麦苗粉成品富含营养,营养成分流失少,具有正常的营养功效。
附图说明
图1和图2是本发明的一种应用于脱水麦苗的制备工艺的流程图。
具体实施方式
下面结合具体实施例,进一步阐明本发明。
实施例
如图1和图2所示的一种应用于脱水麦苗的制备工艺,步骤(1)原料接收,其中包括原蔬菜原料接收、消毒液的接收和包装材料的接收并进行检验,不合格的按照不合格品退回处理,首先对于原蔬菜原料接收,原料采集于公司已备案的无污染原料基地或合格供应商,定期对基地进行符合验证,采收前对原料进行抽检,并对每批进场的原料进行感官验收;其次对于消毒液的接收,从合格供应商进货,有效氯浓度大于等于8%,并将消毒液储藏在有毒有害物品库,避免阳光直射;最后包装材料的接收,从合格供应商进货,并进行检验,存在干燥清洁的包装物料库。步骤(2)整理,去除原料的根、老叶,目测无根、无老叶。步骤(3)清洗,置入水槽中用流动水进行清洗,目测无可见泥土、明显异物及不良,其中采用深井水进行清洗。步骤(4)切断,其中依据不同的蔬菜规格设定切菜机的刀距,换刀频率为1次/2H,切断不良比例小于5%。步骤(5)烫煮,温度为80-105摄氏度,水温每2小时监控一次。步骤(6)沥水,将产品装袋放入甩水机甩3-10分钟,去除水分。步骤(7)加糖搅拌,依据不同的生产要求添加葡萄糖,并用搅拌机搅拌均匀,搅拌均匀、无葡萄糖固体。步骤(8)烘干,收炉水分小于等于7.0%,色泽正常,无不良气味,不符合要求的进行报废处理,其中烘干作业中,分别进行二次烘干作业,其中,一次烘干温度为85-95摄氏度,烘干时间为60-90分钟,二次烘干温度为70-80摄氏度,烘干时间为2-2.5小时。步骤(9)选别,其中包装车间的相对湿度小于等于60%、温度小于等于25摄氏度,无明显不良品、无头发、睫毛、小虫或头发异物,去除异物。步骤(10)过磁过筛,去除金属、粉末及不符合规格的产品,筛网规格依据不同的蔬菜种类进行选择,下脚料、异物去除。步骤(11)过X光机、金检,依据不同的蔬菜种类设定不同的参数信息,SUS小于等于¢1.0mm、Fe小于等于¢0.5mm,并将可疑物进行挑拣,挑拣后不符合要求的进行报废,符合要求再次进行过X光机、金检处理。步骤(12)装箱,首先折纸箱,按规定进行操作,再将外箱标识正确、内袋封口严密,其中内包装袋使用前进行紫外线消毒,避免包装袋给产品带来的二次污染。步骤(13)入库、运输,其中入库离墙3cm,不接地分批码放,码高小于等于7个箱高,运输时需防雨雪、车厢清洁、卫生、干燥、无毒和无异味,其中入库储藏或运输中温度为小于等于25摄氏度,湿度小于等于60%。
进一步优选的,步骤(5)中烫煮温度为80-105摄氏度,转速800-1000转/分钟。
本发明的应用于脱水麦苗的制备工艺,适用于对青梗菜、胡萝卜、香刀豆、高丽菜、西葫芦、西兰花、土豆、菠菜、香葱等进行高效、高质的脱水处理,打粉营养成分高。
其中,青梗菜、胡萝卜烫煮时温度为80-105摄氏度,转速为600-800转/分钟,香刀豆、高丽菜、西葫芦烫煮时温度为80-105摄氏度,转速为500-700转/分钟,西兰花、土豆烫煮时温度为80-105摄氏度,转速为800-1000转/分钟,菠菜、香葱烫煮时温度为80-105摄氏度,转速为1000-1500转/分钟。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以作出若干改进,这些改进也应视为本发明的保护范围。
Claims (2)
1.一种应用于脱水麦苗的制备工艺,其特征在于:包括以下步骤,
步骤(1)原料接收,其中包括原蔬菜原料接收、消毒液的接收和包装材料的接收并进行检验,不合格的按照不合格品退回处理,首先对于原蔬菜原料接收,原料采集于公司已备案的无污染原料基地或合格供应商,定期对基地进行符合验证,采收前对原料进行抽检,并对每批进场的原料进行感官验收;其次对于消毒液的接收,从合格供应商进货,有效氯浓度大于等于8%,并将消毒液储藏在有毒有害物品库,避免阳光直射;最后包装材料的接收,从合格供应商进货,并进行检验,存在干燥清洁的包装物料库;
步骤(2)整理,去除原料的根、老叶,目测无根、无老叶;
步骤(3)清洗,置入水槽中用流动水进行清洗,目测无可见泥土、明显异物及不良,其中采用深井水进行清洗;
步骤(4)切断,其中依据不同的蔬菜规格设定切菜机的刀距,换刀频率为1次/2H,切断不良比例小于5%;
步骤(5)烫煮,温度为80-105摄氏度,水温每2小时监控一次;
步骤(6)沥水,将产品装袋放入甩水机甩3-10分钟,去除水分;
步骤(7)加糖搅拌,依据不同的生产要求添加葡萄糖,并用搅拌机搅拌均匀,搅拌均匀、无葡萄糖固体;
步骤(8)烘干,收炉水分小于等于7.0%,色泽正常,无不良气味,不符合要求的进行报废处理,其中烘干作业中,分别进行二次烘干作业,其中,一次烘干温度为85-95摄氏度,烘干时间为60-90分钟,二次烘干温度为70-80摄氏度,烘干时间为2-2.5小时;
步骤(9)选别,其中包装车间的相对湿度小于等于60%、温度小于等于25摄氏度,无明显不良品、无头发、睫毛、小虫或头发异物,去除异物;
步骤(10)过磁过筛,去除金属、粉末及不符合规格的产品,筛网规格依据不同的蔬菜种类进行选择,下脚料、异物去除;
步骤(11)过X光机、金检,依据不同的蔬菜种类设定不同的参数信息,SUS小于等于¢1.0mm、Fe小于等于¢0.5mm,并将可疑物进行挑拣,挑拣后不符合要求的进行报废,符合要求再次进行过X光机、金检处理;
步骤(12)装箱,首先折纸箱,按规定进行操作,再将外箱标识正确、内袋封口严密,其中内包装袋使用前进行紫外线消毒,避免包装袋给产品带来的二次污染;
步骤(13)入库、运输,其中入库离墙3cm,不接地分批码放,码高小于等于7个箱高,运输时需防雨雪、车厢清洁、卫生、干燥、无毒和无异味,其中入库储藏或运输中温度为小于等于25摄氏度,湿度小于等于60%。
2.根据权利要求1所述的一种应用于脱水麦苗的制备工艺,其特征在于:所述步骤(5)中烫煮温度为80-105摄氏度,转速800-1000转/分钟。
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