CN107927777A - A kind of processing method of lycium ruthenicum instant powder - Google Patents
A kind of processing method of lycium ruthenicum instant powder Download PDFInfo
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- CN107927777A CN107927777A CN201711187503.4A CN201711187503A CN107927777A CN 107927777 A CN107927777 A CN 107927777A CN 201711187503 A CN201711187503 A CN 201711187503A CN 107927777 A CN107927777 A CN 107927777A
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- lycium ruthenicum
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- 241000169546 Lycium ruthenicum Species 0.000 title claims abstract description 87
- 239000000843 powder Substances 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241001247821 Ziziphus Species 0.000 claims abstract description 57
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 51
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229920002678 cellulose Polymers 0.000 claims abstract description 16
- 239000001913 cellulose Substances 0.000 claims abstract description 16
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims abstract description 16
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 15
- 239000007921 spray Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000002710 Ilex cornuta Nutrition 0.000 claims 2
- 241001310146 Ilex cornuta Species 0.000 claims 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 2
- 239000003292 glue Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000004224 protection Effects 0.000 abstract description 5
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 210000000748 cardiovascular system Anatomy 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 229920000858 Cyclodextrin Polymers 0.000 abstract 2
- 239000001116 FEMA 4028 Substances 0.000 abstract 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 2
- 229960004853 betadex Drugs 0.000 abstract 2
- 230000000694 effects Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 229930014669 anthocyanidin Natural products 0.000 description 6
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 6
- 235000008758 anthocyanidins Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 238000001694 spray drying Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 244000241838 Lycium barbarum Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000294142 Vascellum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Botany (AREA)
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- Medicinal Preparation (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of processing method of lycium ruthenicum instant powder, including step：(1) raw material is claimed in proportion：25 35g of lycium ruthenicum, 3 6g of jujube, 8 12g of lemon, 1.5 2.0g of cellulose, 1.5 2.0g of pectase, 16 20g of maltodextrin, 2 4g of beta-cyclodextrin, 1 3g of hydroxymethyl cellulose；(2) water is added to be mixed with beating to paste lycium ruthenicum and jujube；(3) lemon is squeezed the juice to obtain lemon juice；(4) lemon juice is added in pastel, obtains lycium ruthenicum jujube lemon mixed liquor；(5) enzyme is dissolved into obtain enzyme solutions；(6) digest, filtering；(7) maltodextrin, beta-cyclodextrin, hydroxymethyl cellulose are dissolved, added in filtrate, mixing, is spray-dried to obtain lycium ruthenicum instant powder.The processing method of the lycium ruthenicum instant powder of the present invention, develops a kind of solid beverage of Instant Drinks in time, conveniently drinks, can all absorb lycium ruthenicum nutriment, often edible, has anti-aging, beautifying face and moistering lotion, decompression, protection cardiovascular system and other effects.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of processing method of lycium ruthenicum instant powder.
Background technology
Lycium ruthenicum is mainly grown in the ground such as Gansu, China Jiuquan, West of Qinghai Province, Xinjiang, also has in West Inner Mongolia and Tibet
Fragmentary distribution.It is grown in barren hill, the riverbed sandy beach that the mankind can not survive, and possesses extremely strong vitality.But with people
Exploitation of the class to the Nature, the living space of black fruit fructus lycii is less and less, and creating black fruit fructus lycii, this is rare precious primary
State top grade excellent tonic product.Modern nutriology and medical findings show that lycium ruthenicum has stronger health-care efficacy：Anti-aging,
Improve sleep, beautifying face and moistering lotion, improve skin, tonifying kidney and benefiting sperm, pre- anti-cancer, liver protection and eyesight, eyesight of promoting, improvement circulation, enhancing
The effects such as constitution, prevention diabetes, dredging vascellum, decompression, protection Cardiovascular System.
For the mode of the lycium ruthenicum of people's intake at present simply by tea-drinking, one side taste is relatively simple, on the other hand, makes tea
Residue after Instant Drinks generally discards, and substantial amounts of nutriment is still contained in residue, so as to cause greatly to waste.Pin of the present invention
Eat the drawbacks of middle to lycium ruthenicum, develop a kind of solid beverage of Instant Drinks in time, so in brewing and drinking, not only facilitate drink
With, and the material that can all absorb nourishment.
The content of the invention
The purpose of the present invention is overcoming the deficiencies of the prior art and provide a kind of processing method of lycium ruthenicum instant powder, for
Lycium ruthenicum eats the drawbacks of middle, develops a kind of solid beverage of Instant Drinks in time, not only conveniently drinks, but also can all absorb black
Chinese-wolfberry nutritive material, it is often edible, there is anti-aging, improvement sleep, beautifying face and moistering lotion, improvement skin, liver protection and eyesight, enhancement to regard
Power, decompression, protection cardiovascular system and other effects.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of processing method of lycium ruthenicum instant powder, comprises the following steps：
(1) raw material is weighed in the following proportions：Lycium ruthenicum 25-35g, jujube 3-6g, lemon 8-12g, cellulose 1.5-
2.0g, pectase 1.5-2.0g, maltodextrin 16-20g, cycloheptaamylose 2-4g, hydroxymethyl cellulose 1-3g；
(2) lycium ruthenicum and jujube are mixed, adds 250-350mL water to be mixed with beating to paste, obtain the mixing of lycium ruthenicum jujube
Pastel；
(3) take lemon to add water 40-60mL to squeeze the juice, obtain lemon juice；
(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain
Lycium ruthenicum jujube lemon mixed liquor；
(5) cellulose, pectase are mixed, is added to 40-60mL temperature and is completely dissolved to be stirred in 25-30 DEG C of warm water
Obtain enzyme solutions；
(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), in 25-30 DEG C of temperature
Degree is lower to place 1.5-2.5h, and it is stand-by that filtrate then is obtained by filtration with double gauze；
(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, in 80-120mL temperature in 80 DEG C of hot water
Dissolving, adds it to after cooling in the filtrate of step (6), is uniformly mixed, is finally spray-dried using spray dryer to obtain the final product
Lycium ruthenicum instant powder.
Preferably, the processing method of the lycium ruthenicum instant powder, comprises the following steps：
(1) raw material is weighed in the following proportions：Lycium ruthenicum 30g, jujube 5g, lemon 10g, cellulose 1.75g, pectase
1.75g, maltodextrin 18g, cycloheptaamylose 3g, hydroxymethyl cellulose 2g；
(2) lycium ruthenicum and jujube are mixed, adds 300mL water to be mixed with beating to paste, obtain lycium ruthenicum jujube mixing paste
Thing；Because lycium ruthenicum is lightly seasoned, jujube adds the characteristic flavor on basis that can water down lycium ruthenicum too much, and the additive amount of jujube is to spray drying
Parameter influence also very big, show that lycium ruthenicum with jujube ratio is 6 by experimental study:Effect and flavor are spray-dried when 1
It is best；
(3) take lemon to add water 50mL to squeeze the juice, obtain lemon juice；
(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain
Lycium ruthenicum jujube lemon mixed liquor；
(5) cellulose, pectase are mixed, is added to 50mL temperature and is completely dissolved to obtain enzyme to be stirred in 28 DEG C of warm water
Solution；
(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), in 25-30 DEG C of temperature
Degree is lower to place 2h, and it is stand-by that filtrate then is obtained by filtration with double gauze；The dosage of enzymolysis time and enzyme is major influence factors, warp
Experimental verification is crossed, 2h is optimal enzymolysis time；Filtering makes filter residue all filter, and prevents from causing the blocking to spray drying；
(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, it is molten in 100mL temperature is 80 DEG C of hot water
Solution, adds it to after cooling in the filtrate of step (6), is uniformly mixed, and is finally spray-dried using spray dryer up to black
Matrimony vine instant powder.
Inlet air temperature when spray dryer described in step (7) is spray-dried is 180 DEG C, charging rate 6.3mL/s.Into
Air temperature is denatured anthocyanidin very much down to less than drying effect, too Gao Zeyi, and the present invention show that inlet air temperature is 180 by research
DEG C optimum efficiency；Fogging degree largely influences drying effect, because fogging degree is related with the speed that experiment carries out, is used for
Speed can then reduce cost soon in enterprise's production, and then cost is higher slowly, and the influence to yield, considers, sets
The speed of charging can make the efficiency of atomization reach maximum, and feed rotation is optimal in 6.3mL/s.
Compared with the prior art, beneficial effects of the present invention are as follows：
(1) present invention is using lycium ruthenicum, jujube, lemon as primary raw material, and defines the ratio of three, and jujube, which has, to be mended
Empty QI invigorating, nourishing blood and tranquilization, strengthening the spleen and stomach and other effects, the effect of bringing out the best in each other with lycium ruthenicum, improve lycium ruthenicum, because of lycium ruthenicum taste
Light, jujube adds can water down the characteristic flavor on basis of lycium ruthenicum too much, and the additive amount of jujube the parameter of spray drying is influenced nor
Chang great, therefore lycium ruthenicum and jujube ratio are 6:Effect is spray-dried when 1 and flavor is best；Anthocyanidin in lycium ruthenicum is its master
The functional component wanted, but easy oxidative degradation in operation, but stability can improve anthocyanidin in acid condition；And lemon
In lemon rich in citric acid, vitamin C, there is preventing phlegm from forming and stopping coughing, promote the production of body fluid stomach invigorating the effect of；Lemon is added in the present invention and not only acts as increasing
The effect of strong lycium ruthenicum flavor, can also protect anthocyanidin not oxidized, improve the trophic function property of product.
(2) present invention addition cellulose, pectase are auxiliary material, and define its dosage, big because containing in lycium ruthenicum cell
Anthocyanidin is measured, can be disintegrated cell membrane with enzymolysis and it is largely discharged, while pectin can be removed in cell membrane to spray drying
Influence；The dosage of enzymolysis time and enzyme is major influence factors, and by experimental verification, 2h is optimal enzymolysis time.
(3) present invention adds suitable drying aid, due to sticking wall to influence the biggest factor of experiment, the parent in lycium ruthenicum
Water substance is more, therefore the instant capacity of product is good, but the problem of bringing is that moisture absorption is more serious in spray drying and storage, special
It is not the addition of jujube, can more increases hydrophily, be easy to cause glutinous wall in spraying, greatly reduce the yield of product, in order to
Solve the problems, such as this, present invention adds suitable drying aid, drying aid uses dextrin, can take into account the shadow of mouthfeel and yield
Ring, it the 2/3 of raw material lycium ruthenicum is optimal, the yield highest of product that the amount of drying aid, which is, nonhygroscopic, dextrin after plastic bag packaging
Rate of dissolution is very fast in the hot water, and postcooling addition can be dissolved in 80 DEG C of hot water.
(4) lycium ruthenicum smell itself is light in raw material of the present invention, by adding cycloheptaamylose, for improving in lycium ruthenicum
Flavor substance retains.
Embodiment
The present invention is further illustrated with reference to embodiments, but the present invention is not limited only to these embodiments, not
On the premise of departing from present inventive concept, any improvement made is within the scope of the present invention.
Embodiment 1：
A kind of processing method of lycium ruthenicum instant powder, it is characterised in that：Comprise the following steps：
(1) raw material is weighed in the following proportions：Lycium ruthenicum 25g, jujube 3g, lemon 8g, cellulose 1.5g, pectase
2.0g, maltodextrin 16g, cycloheptaamylose 4g, hydroxymethyl cellulose 1g；
(2) lycium ruthenicum and jujube are mixed, adds 250mL water to be mixed with beating to paste, obtain lycium ruthenicum jujube mixing paste
Thing；
(3) take lemon to add water 40mL to squeeze the juice, obtain lemon juice；
(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain
Lycium ruthenicum jujube lemon mixed liquor；
(5) cellulose, pectase are mixed, is added to 40mL temperature and is completely dissolved to obtain enzyme to be stirred in 25 DEG C of warm water
Solution；
(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), in 25 DEG C of temperature
Lower placement 1.5h, it is stand-by to be then obtained by filtration filtrate with double gauze；
(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, are to be dissolved in 80 DEG C of hot water in 80mL temperature,
Add it in the filtrate of step (6), be uniformly mixed after cooling, be finally spray-dried using spray dryer up to lycium ruthenicum
Instant powder.
Embodiment 2：
A kind of processing method of lycium ruthenicum instant powder, it is characterised in that：Comprise the following steps：
(1) raw material is weighed in the following proportions：Lycium ruthenicum 30g, jujube 5g, lemon 10g, cellulose 1.75g, pectase
1.75g, maltodextrin 18g, cycloheptaamylose 3g, hydroxymethyl cellulose 2g；
(2) lycium ruthenicum and jujube are mixed, adds 300mL water to be mixed with beating to paste, obtain lycium ruthenicum jujube mixing paste
Thing；Because lycium ruthenicum is lightly seasoned, jujube adds the characteristic flavor on basis that can water down lycium ruthenicum too much, and the additive amount of jujube is to spray drying
Parameter influence also very big, show that lycium ruthenicum with jujube ratio is 6 by experimental study:Effect and flavor are spray-dried when 1
It is best；
(3) take lemon to add water 50mL to squeeze the juice, obtain lemon juice；
(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain
Lycium ruthenicum jujube lemon mixed liquor；
(5) cellulose, pectase are mixed, is added to 50mL temperature and is completely dissolved to obtain enzyme to be stirred in 28 DEG C of warm water
Solution；
(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), in 25-30 DEG C of temperature
Degree is lower to place 2h, and it is stand-by that filtrate then is obtained by filtration with double gauze；
(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, it is molten in 100mL temperature is 80 DEG C of hot water
Solution, adds it to after cooling in the filtrate of step (6), is uniformly mixed, and is finally spray-dried using spray dryer up to black
Matrimony vine instant powder.Inlet air temperature when spray dryer described in step (7) is spray-dried is 180 DEG C, charging rate 6.3mL/
s。
Embodiment 3：
A kind of processing method of lycium ruthenicum instant powder, comprises the following steps：
(1) raw material is weighed in the following proportions：Lycium ruthenicum 35g, jujube 6g, lemon 12g, cellulose 2.0g, pectase
2.0g, maltodextrin 20g, cycloheptaamylose 4g, hydroxymethyl cellulose 3g；
(2) lycium ruthenicum and jujube are mixed, adds 350mL water to be mixed with beating to paste, obtain lycium ruthenicum jujube mixing paste
Thing；
(3) take lemon to add water 60mL to squeeze the juice, obtain lemon juice；
(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain
Lycium ruthenicum jujube lemon mixed liquor；
(5) cellulose, pectase are mixed, is added to 60mL temperature and is completely dissolved to obtain enzyme to be stirred in 30 DEG C of warm water
Solution；
(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), in 30 DEG C of temperature
Lower placement 2.5h, it is stand-by to be then obtained by filtration filtrate with double gauze；
(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, it is molten in 120mL temperature is 80 DEG C of hot water
Solution, adds it to after cooling in the filtrate of step (6), is uniformly mixed, and is finally spray-dried using spray dryer up to black
Matrimony vine instant powder.
By experiment, organoleptic quality of the invention is shown in Table 1, and physical and chemical index is shown in Table 2：
1 organoleptic quality of table
2 physical and chemical index of table
| Project | Index |
| Anthocyanidin/g/kg | ≥15 |
| Moisture/% | ≤5.0 |
Claims (3)
- A kind of 1. processing method of lycium ruthenicum instant powder, it is characterised in that：Comprise the following steps：(1) raw material is weighed in the following proportions：Lycium ruthenicum 25-35g, jujube 3-6g, lemon 8-12g, cellulose 1.5-2.0g, fruit Glue enzyme 1.5-2.0g, maltodextrin 16-20g, cycloheptaamylose 2-4g, hydroxymethyl cellulose 1-3g；(2) lycium ruthenicum and jujube are mixed, adds 250-350mL water to be mixed with beating to paste, obtain lycium ruthenicum jujube mixing paste Thing；(3) take lemon to add water 40-60mL to squeeze the juice, obtain lemon juice；(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain black Chinese holly Qi jujube lemon mixed liquor；(5) cellulose, pectase are mixed, is added to 40-60mL temperature and is completely dissolved to obtain to be stirred in 25-30 DEG C of warm water Enzyme solutions；(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), at a temperature of 25-30 DEG C 1.5-2.5h is placed, it is stand-by that filtrate then is obtained by filtration with double gauze；(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, are to be dissolved in 80 DEG C of hot water in 80-120mL temperature, Add it in the filtrate of step (6), be uniformly mixed after cooling, be finally spray-dried using spray dryer up to lycium ruthenicum Instant powder.
- 2. the processing method of lycium ruthenicum instant powder according to claim 1, it is characterised in that：Comprise the following steps：(1) raw material is weighed in the following proportions：Lycium ruthenicum 30g, jujube 5g, lemon 10g, cellulose 1.75g, pectase 1.75g, Maltodextrin 18g, cycloheptaamylose 3g, hydroxymethyl cellulose 2g；(2) lycium ruthenicum and jujube are mixed, adds 300mL water to be mixed with beating to paste, obtain lycium ruthenicum jujube mixing pastel；(3) take lemon to add water 50mL to squeeze the juice, obtain lemon juice；(4) lemon juice of step (3) is added in the lycium ruthenicum jujube mixing pastel of step (2), stirs evenly, obtain black Chinese holly Qi jujube lemon mixed liquor；(5) cellulose, pectase are mixed, be added to 50mL temperature for be stirred in 28 DEG C of warm water be completely dissolved to obtain enzyme it is molten Liquid；(6) enzyme solutions of step (5) are added in the lycium ruthenicum jujube lemon mixed liquor of step (4), at a temperature of 25-30 DEG C 2h is placed, it is stand-by that filtrate then is obtained by filtration with double gauze；(7) maltodextrin, cycloheptaamylose, hydroxymethyl cellulose are mixed, they are to be dissolved in 80 DEG C of hot water in 100mL temperature, and it is cold But add it in the filtrate of step (6), be uniformly mixed afterwards, be finally spray-dried using spray dryer up to lycium ruthenicum speed Molten powder.
- 3. the processing method of lycium ruthenicum instant powder according to claim 2, it is characterised in that：Step is sprayed described in (7) Inlet air temperature when drier is spray-dried is 180 DEG C, charging rate 6.3mL/s.
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