CN108208282A - 一种干枣片及其制备方法 - Google Patents
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Abstract
本发明公开一种干枣片，其原料按包括：枣片、麦芽糖糊精、蜂蜜、低聚木糖、发酵虫草菌粉、西洋参冻干粉。本发明还公开干枣片的制备方法，包括如下步骤：将麦芽糖糊精、蜂蜜、低聚木糖、发酵虫草菌粉及西洋参冻干粉加入水中，搅拌混匀制得包覆液；将枣片加入包覆液中包覆，制得预制片；将预制片经预冻、抽真空及升温干燥过程制得干枣片。本发明制得枣片营养丰富，可以提高人体免疫力，含水量低，保存周期长，可以满足人们食补需求。
Description
技术领域
本发明涉及干枣片制备技术领域，尤其涉及一种干枣片及其制备方法。
背景技术
红枣又称大枣，属于被子植物门、双子叶植物纲、鼠李目、鼠李科、枣属的植物。红枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P、磷、钙、铁等成分，其中维生素C的含量在果品中名列前茅，有“天然维生素丸”之美称。随着人们物质生活越来越丰富，人们的饮食结构逐渐科学合理，食补成为了人们关注的重点。枣是日常生活中的一种食品，有很重要的医疗价值，然而目前枣的食用方法单一，枣类食品加工方式多会导致多种营养物质的流失，以不能满足人们需求。
发明内容
基于背景技术存在的技术问题，本发明提出一种干枣片及其制备方法，营养物质丰富，可提高人体免疫力，制备工艺简单，市场前景好。
本发明提出一种干枣片，其原料按重量份包括：枣片70-100份，麦芽糖糊精10-20份，蜂蜜5-10份，低聚木糖5-15份，发酵虫草菌粉2-10份，西洋参冻干粉1-3份。
优选地，其原料按重量份包括：枣片80-90份，麦芽糖糊精14-18份，蜂蜜6-8份，低聚糖8-12份，发酵虫草菌粉4-7份，西洋参冻干粉1-2份。
本发明还提出上所述干枣片的制备方法，包括如下步骤：
S1、将麦芽糖糊精、蜂蜜、低聚木糖、发酵虫草菌粉及西洋参冻干粉加入水中，搅拌混匀制得包覆液；
S2、将枣片加入包覆液中包覆，制得预制片；
S3、将预制片从室温降温至-42～-52℃，保持15～30min，升温至-10～-15℃后降温至-42～-52℃，抽真空至-500～-700mmHg，升温至-28～-32℃，保持3～5h，升温至38～42℃，保持3～5h，制得干枣片。
优选地，S1中包覆液的固含量为30-60％。
优选地，S3中降温速率为0.3-0.6℃/min，升温速度为0.1-0.3℃/min。
优选地，S3中干枣片的含水量小于5％。
枣片含有大量的糖类物质，包括葡萄糖、果糖及有葡萄糖、果糖组成的低聚糖，并含有多种维生素具有补养作用，能力高人体免疫力，增强抗病能力；冬虫夏草为食用和药用真菌，富含多种人体必需的氨基酸及人体造血所必需的维生素B12，具有极佳的医疗和滋补功能；西洋参冻干粉主要成分为西洋参多糖、皂苷等化合物及微量元素，具有增强免疫力、增强体质、抗缺氧、缓解体力疲劳等作用；蜂蜜富含与人体血清浓度相似的各种无机盐，还具有多种维生素和有机酸，可以防治贫血、心脏病，并能提高人体免疫力；低聚木糖可以显著使双歧杆菌大量繁殖，增强肠道有益菌的优势，促进营养物质吸收；本发明将上述组分覆盖在枣片表面，通过真空冻干技术干燥，极大程度保留个组分的营养物质、色泽和口感。本发明制得枣片营养丰富，可以提高人体免疫力，含水量低，保存周期长，可以满足人们食补需求。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种干枣片，其原料按重量份包括：枣片70份，麦芽糖糊精15份，蜂蜜7份，低聚木糖5份，发酵虫草菌粉2份，西洋参冻干粉1份。
实施例2
一种干枣片，其原料按重量份包括：枣片100份，麦芽糖糊精20份，蜂蜜10份，低聚木糖15份，发酵虫草菌粉10份，西洋参冻干粉3份。
实施例3
一种干枣片，其原料按重量份包括：枣片85份，麦芽糖糊精16份，蜂蜜7份，低聚糖10份，发酵虫草菌粉5.5份，西洋参冻干粉1.5份。
实施例4
一种干枣片，其原料按重量份包括：枣片80份，麦芽糖糊精14份，蜂蜜6份，低聚糖8份，发酵虫草菌粉4份，西洋参冻干粉1份。
上述干枣片的制备方法，包括如下步骤：
S1、将麦芽糖糊精、蜂蜜、低聚木糖、发酵虫草菌粉及西洋参冻干粉加入水中，搅拌混匀制得固含量为40％的包覆液；
S2、将枣片加入包覆液中包覆，制得预制片；
S3、将预制片以0.3℃/min的速率从室温降温至-44℃，保持18min，以0.3℃/min的速率升温至-12℃，降温至-44℃，抽真空至-550mmHg，升温至-30℃，保持3.5h，升温至39℃，保持3.5h，制得含水量为3％的干枣片。
实施例5
一种干枣片，其原料按重量份包括：枣片90份，麦芽糖糊精18份，蜂蜜8份，低聚糖12份，发酵虫草菌粉7份，西洋参冻干粉2份。
上述干枣片的制备方法，包括如下步骤：
S1、将麦芽糖糊精、蜂蜜、低聚木糖、发酵虫草菌粉及西洋参冻干粉加入水中，搅拌混匀制得固含量为50％的包覆液；
S2、将枣片加入包覆液中包覆，制得预制片；
S2、将预制片以0.6℃/min的速率从室温降温至-48℃，保持25min，以0.1℃/min升温至-13℃，降温至-48℃，抽真空至-650mmHg，升温至-32℃，保持4.5h，升温至40℃，保持4.5h，制得含水量为4％的干枣片。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种干枣片，其特征在于，其原料按重量份包括：枣片70-100份，麦芽糖糊精10-20份，蜂蜜5-10份，低聚木糖5-15份，发酵虫草菌粉2-10份，西洋参冻干粉1-3份。
2.根据权利要求1所述干枣片，其特征在于，其原料按重量份包括：枣片80-90份，麦芽糖糊精14-18份，蜂蜜6-8份，低聚糖8-12份，发酵虫草菌粉4-7份，西洋参冻干粉1-2份。
3.一种如权利要求1或2所述干枣片的制备方法，其特征在于，包括如下步骤：
S1、将麦芽糖糊精、蜂蜜、低聚木糖、发酵虫草菌粉及西洋参冻干粉加入水中，搅拌混匀制得包覆液；
S2、将枣片加入包覆液中包覆，制得预制片；
S3、将预制片降温至-42～-52℃，保持15～30min，升温至-10～-15℃后降温至-42～-52℃，抽真空至-500～-700mmHg，升温至-28～-32℃，保持3～5h，升温至38～42℃，保持3～5h，制得干枣片。
4.根据权利要求3所述干枣片的制备方法，其特征在于，S1中包覆液的固含量为30-60％。
5.根据权利要求3或4所述干枣片的加工方法，其特征在于，S3中降温速率为0.3-0.6℃/min，升温速度为0.1-0.3℃/min。
6.根据权利要求3-5任一项所述干枣片的加工方法，其特征在于，S3中干枣片的含水量小于5％。
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| CN103960610A (zh) * | 2013-11-28 | 2014-08-06 | 大连工业大学 | 功能性枣片及其加工方法 |
| CN105878193A (zh) * | 2016-05-31 | 2016-08-24 | 济南康和医药科技有限公司 | 一种注射用兰索拉唑冻干粉及其制备方法 |
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| CN103960610A (zh) * | 2013-11-28 | 2014-08-06 | 大连工业大学 | 功能性枣片及其加工方法 |
| CN105878193A (zh) * | 2016-05-31 | 2016-08-24 | 济南康和医药科技有限公司 | 一种注射用兰索拉唑冻干粉及其制备方法 |
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| 赵鹤皋: "《冷冻干燥技术与设备》", 30 June 2005 * |
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