CN107996925A - 一种番杏发酵速溶晶的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种番杏发酵速溶晶的制作方法,所述的番杏发酵速溶晶以番杏、马兰头为主要原料,经原料预处理、杀青灭酶、冷冻干燥、破壁粉碎、混合发酵、二次发酵、均质、浓缩、干燥、包装等步骤制作而成。本方法将马兰头和番杏的嫩茎叶进行微波杀青灭酶,去除原料中的青涩气味,将原料采用混合发酵,再经过二次发酵,更加丰富了营养物质,充分保留马兰头、番杏的营养成分,提高了原料的利用率,不仅改善了成品速溶晶的口感,使成品速溶晶具有清热解毒、祛风消肿、折叠抗炎镇痛、折叠防衰老等保健作用。
Description
技术领域
本发明涉及一种食品的制作方法,尤其是涉及一种番杏发酵速溶晶的制作方法。
背景技术
番杏,番杏科一年生肉质草本植物,茎直立,卵状叶片,花呈黄绿色,陀螺型果实。别名:法国菠菜、新西兰菠菜。在东南沿海一带地区广泛分布。可作蔬菜,含丰富的铁、钙、维生素A和各种维生素B;也可药用清热解毒,祛风消肿,具有很高的药用价值。番杏具清热解毒、利尿等功效,因此番杏已作为一种保健蔬菜进入市场。据测定:每100克可食用部分含有水分94%,蛋白质1.5克,脂肪0.2克,碳水化合物0.6克,钙58毫克,磷28毫克,铁0.8毫克,维生素A4400国际单位,硫胺素0.04毫克,核黄素0.13毫克,维生素C30毫克,尼克酸0.5毫克。番杏具有清热、解毒、利尿消肿等作用,常食番杏对于肠炎、败血病、肾病等患者具有较好的缓解病痛的作用。
马兰头,又名马兰、红梗菜、鸡儿肠、田边菊、紫菊、螃蜞头草等,属菊科马兰属多年生草本植物。马兰头原是野生种,生于路边、田野、山坡上,全国大部分地区均有分布。马兰头有红梗和青梗两种,均可食用,药用以红梗马兰头为佳。兰富含微量元素硒、VE和胡萝卜素。其中Se、Zn、Mg、Ca含量更丰富。研究证明,硒是一种有明显抗癌抗衰老和提高机体免疫力的元素,具有一定的强骨、降血压作用。
番杏和马兰头的营养价值高,用于加工成马兰头番杏发酵速溶晶,可实现对原料的综合利用,提高其营养价值和经济价值,同时也为马兰头和番杏的深加工开辟了一条新的途径。
发明内容
本发明的目的是提供一种番杏发酵速溶晶的制作方法,本方法工艺稳定、操作简单、易于掌握,将番杏制作成营养丰富、饮用方便的速溶晶,不仅丰富了产品种类,而且提高了番杏的经济价值。
本发明解决其技术问题所采取的技术方案是:
一种番杏发酵速溶晶的制作方法,其特征是:经原料预处理、杀青灭酶、冷冻干燥、破壁粉碎、混合发酵、二次发酵、均质、浓缩、干燥、包装等步骤制作而成,所述的制作方法采用以下步骤:
(1)原料预处理:采摘新鲜的马兰头嫩茎叶、番杏茎叶、北豆根和半枝莲为原料,分别取质量分数为30%的马兰头嫩茎叶、质量分数为30%的番杏茎叶、质量分数各为20%的北豆根和半枝莲,用清水清洗,沥干水分;
(2)杀青灭酶:采用微波杀青灭酶法,将原料放入微波杀青装置中,微波工作频率为280MHz,微波输出功率为25Kw,辐射时间为20min;
(3)冷冻干燥:杀青后的原料置于-42℃下预冷3小时后,迅速放入干燥仓内,开始抽真空直至干燥仓内真空度维持在28Pa,保持干燥仓内温度在-25℃之间,干燥7小时;再升温至70℃并维持2小时,干燥仓内真空度维持在12Pa;
(4)破壁粉碎:采用超微破壁粉碎机,将原料进行破壁粉碎,粉碎粒径为120μm,温度为28℃,相对湿度保持在30%,粉碎得到马兰头复合粉;
(5)混合发酵:取75重量份的马兰头复合粉、13重量份的金樱根粉和牛膝菊粉、川芎粉、羌活黑附子粉、红旱莲粉各3重量份,放入发酵室内,加入0.06%的酵母菌和0.03%绿茶粉,充分混合均匀,进行发酵,发酵的温度为38℃,相对湿度为100%,发酵结束后得发酵醪;
(6)二次发酵:将发酵醪采用板框压滤机过滤,得发酵醪液;将滤渣放入发酵罐中进行二次发酵,过滤,得滤液,并将两次制得的滤液进行混合;将滤渣烘干后进行粉碎,粒径为180μm,制得原料滤渣粉;
(7)均质:将混合滤液均质处理,温度为80℃,采用二级均质,一级均质压力为18Mpa,二级均质压力5Mpa;
(8)浓缩、干燥:均质后的混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为72℃,至固形物含量为55%;然后将浓缩液和原料滤渣粉混合均匀,进行喷雾干燥,制得番杏发酵速溶晶;
(9)包装:将马兰头番杏发酵速溶晶用食品级包装材料包装,入通风干燥环境中储存。
有益效果:本方法将马兰头和番杏的嫩茎叶进行微波杀青灭酶,去除原料中的青涩气味,将原料采用混合发酵,再经过二次发酵,更加丰富了营养物质,充分保留马兰头、番杏的营养成分,提高了原料的利用率,不仅改善了成品速溶晶的口感,使成品速溶晶具有清热解毒、祛风消肿、折叠抗炎镇痛、折叠防衰老、抗癌症等保健作用。
具体实施方式
实施例1:
一种番杏发酵速溶晶的制作方法,其特征是:经原料预处理、杀青灭酶、冷冻干燥、破壁粉碎、混合发酵、二次发酵、均质、浓缩、干燥、包装等步骤制作而成,所述的制作方法采用以下步骤:
(1)原料预处理:采摘新鲜的马兰头嫩茎叶、番杏茎叶、菜芙蓉花和辣木叶为原料,分别取质量分数为55%的马兰头嫩茎叶、质量分数为35%的番杏茎叶、质量分数各为5%的菜芙蓉花和辣木叶,用清水清洗,沥干水分;
(2)杀青灭酶:采用微波杀青灭酶法,将原料放入微波杀青装置中,微波工作频率为800MHz,微波输出功率为30Kw,辐射时间为6min;
(3)冷冻干燥:杀青后的原料置于-25℃下预冷3小时后,迅速放入干燥仓内,开始抽真空直至干燥仓内真空度维持在35Pa,保持干燥仓内温度在-12℃之间,干燥8小时;再升温至65℃并维持6小时,干燥仓内真空度维持在20Pa;
(4)破壁粉碎:采用超微破壁粉碎机,将原料进行破壁粉碎,粉碎粒径为200μm,温度为38℃,相对湿度保持在30%,粉碎得到马兰头复合粉;
(5)混合发酵:取56重量份的马兰头复合粉、16重量份的鹿角霜粉和毛冬青粉、冬凌草粉、岗梅根粉、香草兰粉各7重量份,放入发酵室内,加入0.3%的酵母菌和0.1%绿茶菌液,充分混合均匀,进行发酵,发酵的温度为32℃,相对湿度为85%,发酵结束后得发酵醪;
(6)二次发酵:将发酵醪采用板框压滤机过滤,得发酵醪液;将滤渣放入发酵罐中进行二次发酵,过滤,得滤液,并将两次制得的滤液进行混合;将滤渣烘干后进行粉碎,粒径为220μm,制得原料滤渣粉;
(7)均质:将混合滤液均质处理,温度为55℃,采用二级均质,一级均质压力为45Mpa,二级均质压力12Mpa;
(8)浓缩、干燥:均质后的混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为60℃,至固形物含量为38%;然后将浓缩液和原料滤渣粉混合均匀,进行喷雾干燥,制得番杏发酵速溶晶;
(9)包装:将马兰头番杏发酵速溶晶用食品级包装材料包装,入通风干燥环境中储存。
实施例2:
一种番杏发酵速溶晶的制作方法,其特征是:经原料预处理、杀青灭酶、冷冻干燥、破壁粉碎、混合发酵、二次发酵、均质、浓缩、干燥、包装等步骤制作而成,所述的制作方法采用以下步骤:
(1)原料预处理:采摘新鲜的马兰头嫩茎叶、番杏茎叶、黄秋葵和西番莲叶为原料,分别取质量分数为65%的马兰头嫩茎叶、质量分数为15%的番杏茎叶、质量分数各为10%的黄秋葵和西番莲叶,用清水清洗,沥干水分;
(2)杀青灭酶:采用微波杀青灭酶法,将原料放入微波杀青装置中,微波工作频率为300MHz,微波输出功率为20Kw,辐射时间为5min;
(3)冷冻干燥:杀青后的原料置于-18℃下预冷10小时后,迅速放入干燥仓内,开始抽真空直至干燥仓内真空度维持在30Pa,保持干燥仓内温度在-6℃之间,干燥22小时;再升温至40℃并维持8小时,干燥仓内真空度维持在20Pa;
(4)破壁粉碎:采用超微破壁粉碎机,将原料进行破壁粉碎,粉碎粒径为160μm,温度为42℃,相对湿度保持在20%,粉碎得到马兰头复合粉;
(5)混合发酵:取50重量份的马兰头复合粉、26重量份的荠苨粉和罗勒叶粉、山乌珠叶粉、九仙草粉、槐花粉各6重量份,放入发酵室内,加入0.2%的酵母菌和0.03%糖化酶,充分混合均匀,进行发酵,发酵的温度为40℃,相对湿度为95%,发酵结束后得发酵醪;
(6)二次发酵:将发酵醪采用板框压滤机过滤,得发酵醪液;将滤渣放入发酵罐中进行二次发酵,过滤,得滤液,并将两次制得的滤液进行混合;将滤渣烘干后进行粉碎,粒径为180μm,制得原料滤渣粉;
(7)均质:将混合滤液均质处理,温度为75℃,采用二级均质,一级均质压力为55Mpa,二级均质压力30Mpa;
(8)浓缩、干燥:均质后的混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为68℃,至固形物含量为45%;然后将浓缩液和原料滤渣粉混合均匀,进行喷雾干燥,制得番杏发酵速溶晶;
(9)包装:将马兰头番杏发酵速溶晶用食品级包装材料包装,入通风干燥环境中储存。
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)
1.一种番杏发酵速溶晶的制作方法,其特征是,经原料预处理、杀青灭酶、冷冻干燥、破壁粉碎、混合发酵、二次发酵、均质、浓缩、干燥、包装步骤制作而成,采用以下步骤:
(1)原料预处理:采摘新鲜的马兰头嫩茎叶、番杏茎叶、北豆根和半枝莲为原料,分别取质量分数为30%的马兰头嫩茎叶、质量分数为30%的番杏茎叶、质量分数各为20%的北豆根和半枝莲,用清水清洗,沥干水分;
(2)杀青灭酶:采用微波杀青灭酶法,将原料放入微波杀青装置中,微波工作频率为280MHz,微波输出功率为25Kw,辐射时间为20min;
(3)冷冻干燥:杀青后的原料置于-42℃下预冷3小时后,迅速放入干燥仓内,开始抽真空直至干燥仓内真空度维持在28Pa,保持干燥仓内温度在-25℃之间,干燥7小时;再升温至70℃并维持2小时,干燥仓内真空度维持在12Pa;
(4)破壁粉碎:采用超微破壁粉碎机,将原料进行破壁粉碎,粉碎粒径为120μm,温度为28℃,相对湿度保持在30%,粉碎得到马兰头复合粉;
(5)混合发酵:取75重量份的马兰头复合粉、13重量份的金樱根粉和牛膝菊粉、川芎粉、羌活黑附子粉、红旱莲粉各3重量份,放入发酵室内,加入0.06%的酵母菌和0.03%绿茶粉,充分混合均匀,进行发酵,发酵的温度为38℃,相对湿度为100%,发酵结束后得发酵醪;
(6)二次发酵:将发酵醪采用板框压滤机过滤,得发酵醪液;将滤渣放入发酵罐中进行二次发酵,过滤,得滤液,并将两次制得的滤液进行混合;将滤渣烘干后进行粉碎,粒径为180μm,制得原料滤渣粉;
(7)均质:将混合滤液均质处理,温度为80℃,采用二级均质,一级均质压力为18Mpa,二级均质压力5Mpa;
(8)浓缩、干燥:均质后的混合液先用反渗透膜在常温下进行浓缩,再进行真空低温减压浓缩,温度为72℃,至固形物含量为55%;然后将浓缩液和原料滤渣粉混合均匀,进行喷雾干燥,制得番杏发酵速溶晶;
(9)包装:将番杏发酵速溶晶用食品级包装材料包装,入通风干燥环境中储存。
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