CN108157855A - 一种富含茶多酚的陈皮冻干片制备方法 - Google Patents
一种富含茶多酚的陈皮冻干片制备方法 Download PDFInfo
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Abstract
一种富含茶多酚的陈皮冻干片的制备方法,包括以下步骤:制坯:取成熟的橙、橘或柑的果皮,浸泡于水内,重复浸泡数次后将果皮沥干,得陈皮坯;制汁:将茶叶加入沸水中,煮沸后冷却并加入蔗糖、柠檬酸、低钠盐、三氯蔗糖和茶多酚提取物备用,得原汁;浸渍:将陈皮坯浸泡于原汁中,浸泡后将陈皮坯取出沥干;冷冻干燥:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冻干,得成品。本发明制成的冻干片除了具有陈皮理气健脾、祛湿化痰的主要功效,还充分融合了茶多酚的抗氧化和防辐射等保健作用,另外,采用真空冷冻干燥,有利于保留陈皮结构及黄酮、茶多酚等有效成分。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种富含茶多酚的陈皮冻干片制备方法。
背景技术
陈皮为芸香科植物橘(Citrusreticulata Blanco)其栽培变种的干燥成熟果皮经过制作后的传统中药材。产于广东、福建、四川、重庆、浙江、江西、湖南等地,其中以广东新会、四会、广州近郊产者质佳,以四川、重庆等地产量大。
陈皮在我国有着悠久的历史,具有很高的药用价值,又是传统的香料和调味佳品,药食两用,享有盛誉。具有理气健脾、燥湿化痰的功效,主要用于治疗消化系统和呼吸系统疾病,如脘腹胀满、嗳气泛酸、恶心呕吐、咳嗽、咽炎等。
在环境污染越来越严重的今天,人们越来越关注呼吸系统的保健,陈皮作为传统的、药食两用的、理气健脾的资源,越来越受到消费者的青睐。目前市场上的陈皮相关产品,有初加工的陈皮、陈皮粉、九制陈皮、陈皮蜜饯等几种类型,有需要冲泡食用的,也有即食的。
茶多酚是从茶叶中提取的全天然食品,由一大类组成复杂、分子量及其结构差异很大的多酚类及其衍生物等混合物组成,抗氧化能力强,无毒副作用、无异味。有研究表明,茶多酚能极强的清除自由基,阻断脂质过氧化,提高人体内酶的活性,从而起到抗衰老、抗突变、抗癌症的功效;长期摄入茶多酚可达到预防心血管疾病、降血脂、预防肝脏及冠状动脉粥样硬化、预防脑中风、抗血栓、提高免疫力、防辐射损伤、助消化、助美容护肤等功效。
目前尚未有类似陈皮冻干片的休闲食品。
发明内容
本发明的目的是提供一种富含茶多酚的陈皮冻干片的制备方法,方便食用。
本发明为解决其技术问题所采用的技术方案是:
一种富含茶多酚的陈皮冻干片制备方法,包括以下步骤:
1)制坯:将成熟的橙、橘或柑取下果皮,将果皮浸泡于水中,后将果皮沥干;得陈皮坯;
2)制汁:将茶叶加水煮沸,煮沸后冷却并加入蔗糖、柠檬酸、低钠盐、三氯蔗糖和茶多酚提取物备用,得原汁;
3)浸渍:将陈皮坯浸泡于原汁中,浸泡后将陈皮坯取出沥干;
4)冷冻干燥:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冻干,得成品。
优选的,所述成熟的橙、橘或柑为来自广东新会、四川、福建、湖南或江西的成熟的橙、橘或柑。
优选的,所述茶叶为红茶、绿茶或普洱茶。
优选的,所述制坯为将成熟的橙、橘或柑取下果皮,将果皮浸泡于果皮重量8-10倍的水中24h,重复浸泡3-5次后将果皮沥干至果皮含水量≤90%;得陈皮坯;
优选的,所述制汁为将茶叶放入茶叶10-20倍重量的蒸馏水沸水中,保持沸腾5~10min后冷却至40℃以下,滤除茶叶渣,滤液中加入以茶叶与水总质量的10~30%蔗糖、0.5~1.5%柠檬酸、1~3%低钠盐、0.1~0.15%三氯蔗糖和10~30%茶多酚提取物备用,得原汁。
优选的,所述浸渍为:陈皮坯浸泡于原汁中20-40h;陈皮坯和原汁的料液比为1:5-10;浸泡后将陈皮坯取出沥干至陈皮含水量≤90%。
优选的,所述冷冻干燥为:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冷冻,预冻温度为-20~-40℃,预冻时间为1~3h,加热板温度为40~60℃,冻干时间为8~15h,冻干压力为60~100Pa;得成品,其中茶多酚含量为500-1500mg/kg,总黄酮含量为500-3000mg/kg。
本发明的有益效果是:
(1)冷冻干燥最大限度的保存了陈皮制品的色、香、味;在真空和低温环境下微生物的生长和酶作用受到抑制,氧气极少,易氧化的物质得到保护;脱水彻底,干制品重量轻,运输方便脱水彻底,产品能长期保存而不变质,无需添加防腐剂。
(2)本发明不含防腐剂,既保持陈皮和茶叶的天然风味,同时也保证了食品安全;完整地保留陈皮的活性成分,保留其理气健脾、燥湿化痰的功效;由于加入了茶多酚提取物,使陈皮兼具抗氧化防辐射的功效。
具体实施方式
下面提供具体实施例对本发明作进一步说明,以使本领域技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。
实施例一
一种富含茶多酚的陈皮冻干片制备方法,包括以下步骤:
1)制坯:将来自广东新会的成熟的茶枝柑,取下果皮,将果皮浸泡于以8倍水内24h,重复浸泡5次后将果皮沥干;得陈皮坯;
2)制汁:将绿茶茶叶以10倍蒸馏水煮沸5min,煮沸后冷却,冷却后加入10%蔗糖、0.5%柠檬酸、1%低钠盐、0.1%三氯蔗糖和10%茶多酚提取物备用,得原汁。
3)浸渍:陈皮坯浸泡于原汁中20h;陈皮坯和原汁的料液比为1:5;浸泡后将陈皮坯取出沥干。
4)冷冻干燥:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冷冻,预冻温度为-20℃,预冻时间为3h,加热板温度为60℃,冻干时间为8h,冻干压力为60Pa;得成品。
实施例二
一种富含茶多酚的陈皮冻干片制备方法,包括以下步骤:
1)制坯:将来自四川和福建的成熟的橙、橘或柑,取下果皮,将果皮浸泡于以9倍水内24h,重复浸泡4次后将果皮沥干;得陈皮坯;
2)制汁:将红茶茶叶以15倍蒸馏水煮沸7min,煮沸后冷却,冷却后加入20%蔗糖、1.0%柠檬酸、2.0%低钠盐、0.12%三氯蔗糖和20%茶多酚提取物备用,得原汁。
3)浸渍:陈皮坯浸泡于原汁中30h;陈皮坯和原汁的料液比为1:7.5;浸泡后将陈皮坯取出沥干。
4)冷冻干燥:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冷冻,预冻温度为-30℃,预冻时间为2h,加热板温度为50℃,冻干时间为12h,冻干压力为80Pa;得成品。
实施例三
一种富含茶多酚的陈皮冻干片制备方法,包括以下步骤:
1)制坯:将来自湖南的成熟的橙、橘或柑,取下果皮,将果皮浸泡于以10倍水内24h,重复浸泡3次后将果皮沥干;得陈皮坯;
2)制汁:将普洱茶茶叶以20倍蒸馏水煮沸10min,煮沸后冷却,冷却后加入30%蔗糖、1.5%柠檬酸、3%低钠盐、0.15%三氯蔗糖和30%茶多酚提取物备用,得原汁。
3)浸渍:陈皮坯浸泡于原汁中40h;陈皮坯和原汁的料液比为1:10;浸泡后将陈皮坯取出沥干。
4)冷冻干燥;将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冷冻,预冻温度为-40℃,预冻时间为1h,加热板温度为40℃,冻干时间为15h,冻干压力为100Pa;得成品。
对实施例一至三的成品进行测试,结果如下表
本发明的上述实施例并不是对本发明保护范围的限定,本发明的实施方式不限于此,凡此种种根据本发明的上述内容,按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,对本发明上述结构做出的其它多种形式的修改、替换或变更,均应落在本发明的保护范围之内。
Claims (7)
1.一种富含茶多酚的陈皮冻干片制备方法,其特征在于:包括以下步骤:
1)制坯:将成熟的橙、橘或柑取下果皮,将果皮浸泡于水中,后将果皮沥干,得陈皮坯;
2)制汁:将茶叶加水煮沸,煮沸后冷却并加入蔗糖、柠檬酸、低钠盐、三氯蔗糖和茶多酚提取物备用,得原汁;
3)浸渍:将陈皮坯浸泡于原汁中,浸泡后将陈皮坯取出沥干;
4)冷冻干燥:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冻干,得成品。
2.根据权利要求1所述的富含茶多酚的陈皮冻干片制备方法,其特征在于:所述成熟的橙、橘或柑为来自广东新会、四川、福建、湖南或江西的成熟的橙、橘或柑。
3.根据权利要求1所述的富含茶多酚的陈皮冻干片制备方法,其特征在于:所述茶叶为红茶、绿茶或普洱茶。
4.根据权利要求1所述的富含茶多酚的陈皮冻干片制备方法,其特征在于,所述制坯为将成熟的橙、橘或柑取下果皮,将果皮浸泡于果皮重量8-10倍的水中24h,重复浸泡3-5次后将果皮沥干至果皮含水量≤90%;得陈皮坯。
5.根据权利要求1所述的富含茶多酚的陈皮冻干片制备方法,其特征在于,所述制汁为将茶叶放入茶叶10-20倍重量的蒸馏水沸水中,保持沸腾5~10min后冷却至40℃以下,滤除茶叶渣,滤液中加入以茶叶与水总质量的10~30%蔗糖、0.5~1.5%柠檬酸、1~3%低钠盐、0.1~0.15%三氯蔗糖和10~30%茶多酚提取物备用,得原汁。
6.根据权利要求1所述的富含茶多酚的陈皮冻干片的制备方法,其特征在于,所述浸渍为:陈皮坯浸泡于原汁中20-40h;陈皮坯和原汁的料液比为1:5-10;浸泡后将陈皮坯取出沥干至陈皮含水量≤90%。
7.根据权利要求1所述的富含茶多酚的陈皮冻干片制备方法,其特征在于,所述冷冻干燥为:将经浸渍沥干后的陈皮坯放入真空冷冻干燥机内冻干,预冻温度为-20~-40℃,预冻时间为1~3h,加热板温度为40~60℃,冻干时间为8~15h,冻干压力为60~100Pa;得成品。
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