CN108618053A - Health leisure pickles and production method - Google Patents
Health leisure pickles and production method Download PDFInfo
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- CN108618053A CN108618053A CN201810454088.2A CN201810454088A CN108618053A CN 108618053 A CN108618053 A CN 108618053A CN 201810454088 A CN201810454088 A CN 201810454088A CN 108618053 A CN108618053 A CN 108618053A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
The invention discloses a kind of health leisure pickles, and constituent and parts by weight are：100 120 parts of jujube, 15 parts of white wine, 10 15 parts of light soy sauce, 6 15 parts of ginger, 10 20 parts of garlic, 10 15 parts of pimiento, 25 parts of edible salt are 0.6 1 parts octagonal, 0.6 1 parts of cassia bark, 0.6 1 parts of Chinese prickly ash, 12 parts of lactic acid bacteria solid fermentation preparation, 5 15 parts of composite micro-capsule nutritional granular, 5 15 parts of minerals microcapsules nutritional granular, 15 parts of xylitol spansule, 15 parts of anti-corrosion spansule.The fresh salty slightly tart flavour of taste of this pickles is suitble to diabetes patient, enriches the type of food, disclosure satisfy that consumer demand；In addition, the pickles have the characteristics that, crispy and delicious, suitable factory scale production exquisite without preservative, full of nutrition, strong operability, while appearance.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of health leisure pickles and production method.
Background technology
Currently, with the increasingly raising of people's living standard, requirement of the people for food be also it is higher and higher, increasingly
Diversification, existing food variety cannot meet consumer demand, moreover, existing a lot of food all sugar amounts compared with
Height, diabetes patient cannot eat.
By retrieval, following several and the relevant patent publication us of present patent application are found：
1, a kind of instant flavor is gone with rice or bread the processing method (CN106820004) of caraway, including selection, just washing, fine purifiation
It washs, after surface decontamination, salt turn sterilization, configures auxiliary material, after heating turns, cooling packing can be obtained.Its main feature is that this hair
Bright technological process is succinct, by carrying out the pretreatment of caraway system, ensures that the nutrient of ginger will not be lost in.But it is former with material
Material nutrient content of material is less, and complete health-care effect is not achieved after edible.
2, the preparation method (CN104543882) of a kind of cucumber preserved with soy paste pickles, including cucumber is clean rear drained, then add
It is dehydrated after food salt is marinated, then will be dehydrated in the sauce that the addition of emperor's melon has been endured and develop 24 hours or more, taking-up can obtain.Its feature
It is that manufacture craft is relatively simple, the pickles taste produced is preferable.But its dehydration inefficiency, dewatered cucumber are anti-
Breaking capacity is low.
3, a kind of sweet and sour ginger and preparation method thereof (CN106107733), including following component is included, it is parts by weight, Tongling
White 40-50 parts of ginger, 1-3 parts of cooking wine, 5-8 parts of light soy sauce, 1-3 parts of dark soy sauce, 15-26 parts of light-coloured vinegar, 10-22 parts of white sugar portion, salt 3-5
Part, 2-6 parts of monosodium glutamate, 5-8 parts of sesame.Sweet and sour ginger proposed by the present invention had not only remained the nutritive value of ginger, but also eliminated the pungent of ginger
Pungent.But its sugar content is big, and blood glucose level is easily promoted after use, and it is edible to be not suitable for diabetes.
By comparison, there is the difference of essence with above-mentioned patent publication us in present patent application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of health leisure pickles and making side
Method, the fresh salty slightly tart flavour of taste of the pickles are suitble to diabetes patient, enrich the type of food, disclosure satisfy that consumer
Demand；In addition, the pickles have the characteristics that delicious and crisp can without preservative, full of nutrition, strong operability, while appearance exquisiteness
Mouthful, it is suitble to factory scale production.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of health leisure pickles, constituent and parts by weight are：
100-120 parts of jujube, 1-5 parts of white wine, 10-15 parts of light soy sauce, 6-15 parts of ginger, 10-20 parts of garlic, pimiento
10-15 parts, 2-5 parts of edible salt is 0.6-1 parts octagonal, 0.6-1 parts of cassia bark, 0.6-1 parts of Chinese prickly ash, lactic acid bacteria solid fermentation preparation 1-2
Part, 5-15 parts of composite micro-capsule nutritional granular, 1-5 parts of xylitol spansule, is prevented 5-15 parts of minerals microcapsules nutritional granular
Rotten spansule 1-5 parts.
Moreover, the jujube is Lingwu Long Jujube.
Moreover, the preparation process of the composite micro-capsule nutritional granular is as follows：
(1) 14 parts of deep sea fish oil, 2.4 parts of vitamin, 2.4 parts of amino acid, 1.6 parts of protein, 1.4 parts of dietary fiber are taken, it will
All the components are mixed, and form uniform complex；
(2) the preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to matter
The soy bean proteinous soln of a concentration of 5-10% is measured, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein
Change；Then, which is placed in 60-80 DEG C of water-bath and heats 20-40min, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the MTGase enzymes of 5-7U/g are added in the pH to 7.0 for adjusting solution, immediately after use homogenizer at 8000r/min to its into
Row homogeneous 30s, it is rear to place plastic at room temperature, obtain soy protein gel；
(3) the complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up complex
Load forms complex hydrogel；
(4) the complex hydrogel (3) prepared with step is for core material, and sodium alginate is that wall material prepares microcapsules, specific to walk
It is rapid as follows：
1. the configuration of solution：Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, it is 1- to obtain mass concentration
2% sodium alginate soln；
2. being vented：Sodium alginate soln is transferred in glass bomb, is excluded the air in solution using ultrasonic wave,
It is connected to instrument；
3. sampling：50-100mL complex hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The concentric nozzle swung forms microcapsules, and microcapsules scattering is in the CaCl that mass concentration is 1.5%-2.5%2Consolidated in solution
Change, cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
After 10h, hydrogel composite micro-capsule nutritional granular is made, it is spare.
Moreover, (4) 5. the mist droplet granularity of middle nozzle is 300 μm or less to the step.
Moreover, the step (1) in vitamin be fat-soluble A, D, E, K, water-soluble (vitamin) B 1, B2, B5, B6,
The mixture of one or more of B11, B12, C, choline, biotin, the amino acid be isoleucine, leucine,
The mixture of one or more of lysine, methionine, threonine, valine, tryptophan, phenylalanine, histidine.
Moreover, the preparation process of the minerals microcapsules nutritional granular is as follows：
(1) gel is prepared：
The first step：Soybean protein, starch, soybean protein are weighed respectively：The mass ratio of starch is 1：0.1-1, it is molten after mixing
The mass concentration of Xie Yushui, starch are 15%, soybean protein enzyme are then added into mixed liquor, the additive amount of soybean protein enzyme is
Starch soybean protein mixed gel is made in 7.5U/g, stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, greatly
The additive amount of legumin is 6.5U/g, and soy protein gel is made in stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached
To 0.1~0.5Mpa, jet chimney is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve and lets out
Pressure takes out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1mm, is full of hole inside particle, obtains
Swelling granular；
(3) 5.4 parts of calcium chloride, 2 parts of zinc sulfate are weighed, and composite nutrient-fluid is made in 0.5 part of iron gluconate；
(4) swelling granular is immersed in step (3) in composite nutrient-fluid obtained, nutritional ingredient is loaded into swelling granular table
In the reticular structure of face and inside, impregnates 10-20 minutes, take out drying；
(5) secondary roller coating：Particle (4) step is dried after is immersed in step (1) in soy protein gel obtained, stirring
Afterwards, dry, irregular enwrapped granule is formed, grain diameter 0.5-2mm obtains hydrogel minerals microcapsules nutrition
Grain, it is spare.
Moreover, the preparation process of the xylitol spansule is as follows：
Beta-cyclodextrin plus water are obtained into beta-cyclodextrin aqueous solution in 50 DEG C of water-bath 3h stirring and dissolvings；Accurately weigh xylose
Alcohol is added ethyl alcohol dissolving, is added into while stirring in beta-cyclodextrin aqueous solution, xylitol：The molar ratio 1 of beta-cyclodextrin:
4；It by the above mixed solution at 50 DEG C, is stirred 1.5h hours with 900r/min, continues after stirring 2h after stopping heating, will stir
Mixed solution after mixing is freeze-dried to get xylitol spansule, spare.
Moreover, the preparation process of the anti-corrosion spansule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
Dilute citric acid nisin solution 2-3g and emulsifier for having configured, ultrasonic homogeneous 10-20min forms oil-in-water breast
Liquid；
Under 550rpm magnetic agitations, oil-in-water emulsion systems extrusion is added dropwise in calcium chloride solution with syringe,
It is immediately generated calcium alginate gel, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is obtained
To anti-corrosion slow-releasing microcapsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of health leisure pickles as described above, steps are as follows：
Step 1：Jujube is weighed according to the ratio, cleans stoning, is sliced 3-5mm, is obtained jujube piece；
Step 2：According to the ratio select light soy sauce be poured into pot boil after cease fire, cooling it is spare；
Step 3：Fresh pimiento, garlic, ginger are selected according to the ratio, is minced, and obtain that pimiento is broken, garlic is broken, raw
Ginger is broken, spare；
Step 4：Prepare edible salt, illiciumverum, cassia bark, Chinese prickly ash, lactic acid bacteria solid fermentation preparation, white wine and step 1 according to the ratio
In jujube piece, pimiento is broken, garlic is broken in step 3, ginger is broken pours into together in step 2 in soy sauce after cooling, stir evenly,
Sealing, spontaneous fermentation one day are taken out, and composite micro-capsule nutritional granular, minerals microcapsules nutritional granular, xylitol sustained release is added
Capsule, anti-corrosion spansule, obtain mixture；
Step 5：The hot air combined drying of microwave radiation technology is dehydrated jujube piece：First stage uses microwave intermittently drying, mixture
Under the conditions of microwave power is 119W, dry 12min, interval 4min, interval number are 7 times；Mixture is transferred to by second stage
Baking oven, dry 9h under the conditions of 55 DEG C；Oven temperature is down to 50 DEG C by the phase III, and the dry wet basis moisture content to jujube piece is
To get health leisure pickles until 16-20%.
Step 6：Packaging is taken out to get health leisure pickles finished product.
Moreover, the step 1 is as follows：
Take medium well equal-sized, completely filled fruit jujube, clean up, by the both ends fruit point of jujube, carpopodium cut off, in fruit
The notch end face center opening of point, carpopodium, the depth in hole are 1-1.2cm, when trepanning, make boring cutter while keeping shaking, stoning
After be sliced 3-5mm, be classified after slice, remove irregular jujube piece to get jujube piece.
The advantages of present invention obtains and good effect are：
1, the raw material of this pickles includes jujube, soy sauce, various flavoring agents and addition nutrition little particle with material and does not improve
Xylitol spansule of blood glucose etc., the fresh salty slightly tart flavour of taste of the pickles are suitble to diabetes patient, enrich food
Type disclosure satisfy that consumer demand；In addition, the pickles have the characteristics that without preservative, full of nutrition, strong operability,
Appearance is exquisite simultaneously, crispy and delicious, is suitble to factory scale production.
2, the minerals microcapsules nutritional granular of this pickles takes the method for intercalation when making, when having water and starch,
Soybean protein can be puffing, then with one layer of protein encapsulation, in the gap for ion being sealed up for safekeeping carrier, ensures that nutriment will not be because
It is fallen off and is lost in for the influence of the environment such as temperature, while minerals microcapsules nutritional granular includes calcium chloride, sulfuric acid acid zinc, Portugal
Grape saccharic acid iron etc., it is full of nutrition.
3, the composite micro-capsule nutritional granular of this pickles addition, including deep sea fish oil, vitamin, amino acid, protein, meals
The various nutrients such as fiber are eaten, it is full of nutrition, and nutriment will not fall off and be lost in because of the variation of external environment.
4, the xylitol spansule of this pickles addition, core material is xylitol, and capsule splits active material release when chewing, generates
Sweet taste, but not cause blood glucose rise, it is suitble to diabetes patient.
5, this pickles is added to anti-corrosion spansule, and pickles quality, Shelf-life is effectively ensured.
6, this pickles is when making, using the hot air combined drying of microwave radiation technology：Drying time is than simple hot-wind-drying time
Shorten 50% or more, shrinking percentage and the simple micro-wave vacuum of reconstitution rate ratio have different degrees of improvement, resistant to breakage ability bright
It is aobvious to be promoted.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1：
A kind of health leisure pickles, constituent and parts by weight are：
100 parts of jujube, 1 part of white wine, 10 parts of light soy sauce, 6 parts of ginger, 10 parts of garlic, 10 parts of pimiento, 2 parts of edible salt,
It is 0.6 part octagonal, 0.6 part of cassia bark, 0.6 part of Chinese prickly ash, 1 part of lactic acid bacteria solid fermentation preparation, 5 parts of composite micro-capsule nutritional granular, mine
5 parts of substance microcapsules nutritional granular, 1 part of xylitol spansule, 1 part of anti-corrosion spansule.
The preparation process of the composite micro-capsule nutritional granular is as follows：
(1) 14 parts of deep sea fish oil, 2.4 parts of vitamin, 2.4 parts of amino acid, 1.6 parts of protein, 1.4 parts of dietary fiber are taken, it will
All the components are mixed, and form uniform complex；
(2) the preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to matter
The soy bean proteinous soln of a concentration of 5-10% is measured, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein
Change；Then, which is placed in 60-80 DEG C of water-bath and heats 20-40min, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the MTGase enzymes of 5-7U/g are added in the pH to 7.0 for adjusting solution, immediately after use homogenizer at 8000r/min to its into
Row homogeneous 30s, it is rear to place plastic at room temperature, obtain soy protein gel；
(3) the complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up complex
Load forms complex hydrogel；
(4) the complex hydrogel (3) prepared with step is for core material, and sodium alginate is that wall material prepares microcapsules, specific to walk
It is rapid as follows：
1. the configuration of solution：Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, it is 1- to obtain mass concentration
2% sodium alginate soln；
2. being vented：Sodium alginate soln is transferred in glass bomb, is excluded the air in solution using ultrasonic wave,
It is connected to instrument；
3. sampling：50-100mL complex hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The concentric nozzle swung forms microcapsules, and microcapsules scattering is in the CaCl that mass concentration is 1.5%-2.5%2Consolidated in solution
Change, cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
After 10h, hydrogel composite micro-capsule nutritional granular is made, it is spare.
The step (1) in vitamin be fat-soluble A, D, E, K, water-soluble (vitamin) B 1, B2, B5, B6, B11,
The mixture of one or more of B12, C, choline, biotin, the amino acid are isoleucine, leucine, rely ammonia
The mixture of one or more of acid, methionine, threonine, valine, tryptophan, phenylalanine, histidine.
The preparation process of the minerals microcapsules nutritional granular is as follows：
(1) gel is prepared：
The first step：Soybean protein, starch, soybean protein are weighed respectively：The mass ratio of starch is 1：0.1-1, it is molten after mixing
The mass concentration of Xie Yushui, starch are 15%, soybean protein enzyme are then added into mixed liquor, the additive amount of soybean protein enzyme is
Starch soybean protein mixed gel is made in 7.5U/g, stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, greatly
The additive amount of legumin is 6.5U/g, and soy protein gel is made in stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached
To 0.1~0.5Mpa, jet chimney is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve and lets out
Pressure takes out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1mm, is full of hole inside particle, obtains
Swelling granular；
(3) 5.4 parts of calcium chloride, 2 parts of zinc sulfate are weighed, and composite nutrient-fluid is made in 0.5 part of iron gluconate；
(4) swelling granular is immersed in step (3) in composite nutrient-fluid obtained, nutritional ingredient is loaded into swelling granular table
In the reticular structure of face and inside, impregnates 10-20 minutes, take out drying；
(5) secondary roller coating：Particle (4) step is dried after is immersed in step (1) in soy protein gel obtained, stirring
Afterwards, dry, irregular enwrapped granule is formed, grain diameter 0.5-2mm obtains hydrogel minerals microcapsules nutrition
Grain, it is spare.
The preparation process of the xylitol spansule is as follows：
Beta-cyclodextrin plus water are obtained into beta-cyclodextrin aqueous solution in 50 DEG C of water-bath 3h stirring and dissolvings；Accurately weigh xylose
Alcohol is added ethyl alcohol dissolving, is added into while stirring in beta-cyclodextrin aqueous solution, xylitol：The molar ratio 1 of beta-cyclodextrin:
4；It by the above mixed solution at 50 DEG C, is stirred 1.5h hours with 900r/min, continues after stirring 2h after stopping heating, will stir
Mixed solution after mixing is freeze-dried to get xylitol spansule, spare.
The preparation process of the anti-corrosion spansule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
Dilute citric acid nisin solution 2-3g and emulsifier for having configured, ultrasonic homogeneous 10-20min forms oil-in-water breast
Liquid；
Under 550rpm magnetic agitations, oil-in-water emulsion systems extrusion is added dropwise in calcium chloride solution with syringe,
It is immediately generated calcium alginate gel, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is obtained
To anti-corrosion slow-releasing microcapsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of health leisure pickles as described above, steps are as follows：
Step 1：Jujube is weighed according to the ratio, cleans stoning, is sliced 3-5mm, is obtained jujube piece；
Step 2：According to the ratio select light soy sauce be poured into pot boil after cease fire, cooling it is spare；
Step 3：Fresh pimiento, garlic, ginger are selected according to the ratio, is minced, and obtain that pimiento is broken, garlic is broken, raw
Ginger is broken, spare；
Step 4：Prepare edible salt, illiciumverum, cassia bark, Chinese prickly ash, lactic acid bacteria solid fermentation preparation, white wine and step 1 according to the ratio
In jujube piece, pimiento is broken, garlic is broken in step 3, ginger is broken pours into together in step 2 in soy sauce after cooling, stir evenly,
Sealing, spontaneous fermentation one day are taken out, and composite micro-capsule nutritional granular, minerals microcapsules nutritional granular, xylitol sustained release is added
Capsule, anti-corrosion spansule, obtain mixture；
Step 5：The hot air combined drying of microwave radiation technology is dehydrated jujube piece：First stage uses microwave intermittently drying, mixture
Under the conditions of microwave power is 119W, dry 12min, interval 4min, interval number are 7 times；Mixture is transferred to by second stage
Baking oven, dry 9h under the conditions of 55 DEG C；Oven temperature is down to 50 DEG C by the phase III, and the dry wet basis moisture content to jujube piece is
To get health leisure pickles until 16-20%.
Step 6：Packaging is taken out to get health leisure pickles finished product.
Embodiment 2：
A kind of health leisure pickles, constituent and parts by weight are：
120 parts of jujube, 5 parts of white wine, 15 parts of light soy sauce, 15 parts of ginger, 20 parts of garlic, 15 parts of pimiento, edible salt 5
Part, 1 part octagonal, 1 part of cassia bark, 1 part of Chinese prickly ash, 2 parts of lactic acid bacteria solid fermentation preparation, 15 parts of composite micro-capsule nutritional granular, mineral
15 parts of matter microcapsules nutritional granular, 5 parts of xylitol spansule, 5 parts of anti-corrosion spansule.
The preparation process of the composite micro-capsule nutritional granular is as follows：
(1) 14 parts of deep sea fish oil, 2.4 parts of vitamin, 2.4 parts of amino acid, 1.6 parts of protein, 1.4 parts of dietary fiber are taken, it will
All the components are mixed, and form uniform complex；
(2) the preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to matter
The soy bean proteinous soln of a concentration of 5-10% is measured, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein
Change；Then, which is placed in 60-80 DEG C of water-bath and heats 20-40min, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the MTGase enzymes of 5-7U/g are added in the pH to 7.0 for adjusting solution, immediately after use homogenizer at 8000r/min to its into
Row homogeneous 30s, it is rear to place plastic at room temperature, obtain soy protein gel；
(3) the complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up complex
Load forms complex hydrogel；
(4) the complex hydrogel (3) prepared with step is for core material, and sodium alginate is that wall material prepares microcapsules, specific to walk
It is rapid as follows：
1. the configuration of solution：Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, it is 1- to obtain mass concentration
2% sodium alginate soln；
2. being vented：Sodium alginate soln is transferred in glass bomb, is excluded the air in solution using ultrasonic wave,
It is connected to instrument；
3. sampling：50-100mL complex hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The concentric nozzle swung forms microcapsules, and microcapsules scattering is in the CaCl that mass concentration is 1.5%-2.5%2Consolidated in solution
Change, cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
After 10h, hydrogel composite micro-capsule nutritional granular is made, it is spare.
The preparation process of the minerals microcapsules nutritional granular is as follows：
(1) gel is prepared：
The first step：Soybean protein, starch, soybean protein are weighed respectively：The mass ratio of starch is 1：0.1-1, it is molten after mixing
The mass concentration of Xie Yushui, starch are 15%, soybean protein enzyme are then added into mixed liquor, the additive amount of soybean protein enzyme is
Starch soybean protein mixed gel is made in 7.5U/g, stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, greatly
The additive amount of legumin is 6.5U/g, and soy protein gel is made in stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached
To 0.1~0.5Mpa, jet chimney is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve and lets out
Pressure takes out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1mm, is full of hole inside particle, obtains
Swelling granular；
(3) 5.4 parts of calcium chloride, 2 parts of zinc sulfate are weighed, and composite nutrient-fluid is made in 0.5 part of iron gluconate；
(4) swelling granular is immersed in step (3) in composite nutrient-fluid obtained, nutritional ingredient is loaded into swelling granular table
In the reticular structure of face and inside, impregnates 10-20 minutes, take out drying；
(5) secondary roller coating：Particle (4) step is dried after is immersed in step (1) in soy protein gel obtained, stirring
Afterwards, dry, irregular enwrapped granule is formed, grain diameter 0.5-2mm obtains hydrogel minerals microcapsules nutrition
Grain, it is spare.
The preparation process of the xylitol spansule is as follows：
Beta-cyclodextrin plus water are obtained into beta-cyclodextrin aqueous solution in 50 DEG C of water-bath 3h stirring and dissolvings；Accurately weigh xylose
Alcohol is added ethyl alcohol dissolving, is added into while stirring in beta-cyclodextrin aqueous solution, xylitol：The molar ratio 1 of beta-cyclodextrin:
4；It by the above mixed solution at 50 DEG C, is stirred 1.5h hours with 900r/min, continues after stirring 2h after stopping heating, will stir
Mixed solution after mixing is freeze-dried to get xylitol spansule, spare.
The preparation process of the anti-corrosion spansule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
Dilute citric acid nisin solution 2-3g and emulsifier for having configured, ultrasonic homogeneous 10-20min forms oil-in-water breast
Liquid；
Under 550rpm magnetic agitations, oil-in-water emulsion systems extrusion is added dropwise in calcium chloride solution with syringe,
It is immediately generated calcium alginate gel, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is obtained
To anti-corrosion slow-releasing microcapsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of health leisure pickles as described above, steps are as follows：
Step 1：Jujube is weighed according to the ratio, cleans stoning, is sliced 3-5mm, is obtained jujube piece；
Step 2：According to the ratio select light soy sauce be poured into pot boil after cease fire, cooling it is spare；
Step 3：Fresh pimiento, garlic, ginger are selected according to the ratio, is minced, and obtain that pimiento is broken, garlic is broken, raw
Ginger is broken, spare；
Step 4：Prepare edible salt, illiciumverum, cassia bark, Chinese prickly ash, lactic acid bacteria solid fermentation preparation, white wine and step 1 according to the ratio
In jujube piece, pimiento is broken, garlic is broken in step 3, ginger is broken pours into together in step 2 in soy sauce after cooling, stir evenly,
Sealing, spontaneous fermentation one day are taken out, and composite micro-capsule nutritional granular, minerals microcapsules nutritional granular, xylitol sustained release is added
Capsule, anti-corrosion spansule, obtain mixture；
Step 5：The hot air combined drying of microwave radiation technology is dehydrated jujube piece：First stage uses microwave intermittently drying, mixture
Under the conditions of microwave power is 119W, dry 12min, interval 4min, interval number are 7 times；Mixture is transferred to by second stage
Baking oven, dry 9h under the conditions of 55 DEG C；Oven temperature is down to 50 DEG C by the phase III, and the dry wet basis moisture content to jujube piece is
To get health leisure pickles until 16-20%.
Step 6：Packaging is taken out to get health leisure pickles finished product.
The step 1 is as follows：
Take medium well equal-sized, completely filled fruit jujube, clean up, by the both ends fruit point of jujube, carpopodium cut off, in fruit
The notch end face center opening of point, carpopodium, the depth in hole are 1-1.2cm, when trepanning, make boring cutter while keeping shaking, stoning
After be sliced 3-5mm, be classified after slice, remove irregular jujube piece to get jujube piece.
Embodiment 3
A kind of health leisure pickles, constituent and parts by weight are：
100 parts of jujube, 1-5 parts of white wine, 15 parts of light soy sauce, 7 parts of ginger, 10 parts of garlic, 10 parts of pimiento, edible salt 2-
It is 5 parts, 0.6 part octagonal, 0.6 part of cassia bark, 0.6 part of Chinese prickly ash, 1.5 parts of lactic acid bacteria solid fermentation preparation, composite micro-capsule nutritional granular
10 parts, 10 parts of minerals microcapsules nutritional granular, 2 parts of xylitol spansule, 2 parts of anti-corrosion spansule.
The jujube is Lingwu Long Jujube.
The preparation process of the composite micro-capsule nutritional granular is as follows：
(1) 14 parts of deep sea fish oil, 2.4 parts of vitamin, 2.4 parts of amino acid, 1.6 parts of protein, 1.4 parts of dietary fiber are taken, it will
All the components are mixed, and form uniform complex；
(2) the preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to matter
The soy bean proteinous soln of a concentration of 5-10% is measured, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein
Change；Then, which is placed in 60-80 DEG C of water-bath and heats 20-40min, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the MTGase enzymes of 5-7U/g are added in the pH to 7.0 for adjusting solution, immediately after use homogenizer at 8000r/min to its into
Row homogeneous 30s, it is rear to place plastic at room temperature, obtain soy protein gel；
(3) the complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up complex
Load forms complex hydrogel；
(4) the complex hydrogel (3) prepared with step is for core material, and sodium alginate is that wall material prepares microcapsules, specific to walk
It is rapid as follows：
1. the configuration of solution：Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, it is 1- to obtain mass concentration
2% sodium alginate soln；
2. being vented：Sodium alginate soln is transferred in glass bomb, is excluded the air in solution using ultrasonic wave,
It is connected to instrument；
3. sampling：50-100mL complex hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The concentric nozzle swung forms microcapsules, and microcapsules scattering is in the CaCl that mass concentration is 1.5%-2.5%2Consolidated in solution
Change, cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
After 10h, hydrogel composite micro-capsule nutritional granular is made, it is spare.
(4) 5. the mist droplet granularity of middle nozzle is 300 μm or less to the step.
The step (1) in vitamin be fat-soluble A, D, E, K, water-soluble (vitamin) B 1, B2, B5, B6, B11,
The mixture of one or more of B12, C, choline, biotin, the amino acid are isoleucine, leucine, rely ammonia
The mixture of one or more of acid, methionine, threonine, valine, tryptophan, phenylalanine, histidine.
The preparation process of the minerals microcapsules nutritional granular is as follows：
(1) gel is prepared：
The first step：Soybean protein, starch, soybean protein are weighed respectively：The mass ratio of starch is 1：0.1-1, it is molten after mixing
The mass concentration of Xie Yushui, starch are 15%, soybean protein enzyme are then added into mixed liquor, the additive amount of soybean protein enzyme is
Starch soybean protein mixed gel is made in 7.5U/g, stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, greatly
The additive amount of legumin is 6.5U/g, and soy protein gel is made in stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached
To 0.1~0.5Mpa, jet chimney is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve and lets out
Pressure takes out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1mm, is full of hole inside particle, obtains
Swelling granular；
(3) 5.4 parts of calcium chloride, 2 parts of zinc sulfate are weighed, and composite nutrient-fluid is made in 0.5 part of iron gluconate；
(4) swelling granular is immersed in step (3) in composite nutrient-fluid obtained, nutritional ingredient is loaded into swelling granular table
In the reticular structure of face and inside, impregnates 10-20 minutes, take out drying；
(5) secondary roller coating：Particle (4) step is dried after is immersed in step (1) in soy protein gel obtained, stirring
Afterwards, dry, irregular enwrapped granule is formed, grain diameter 0.5-2mm obtains hydrogel minerals microcapsules nutrition
Grain, it is spare.
The preparation process of the xylitol spansule is as follows：
Beta-cyclodextrin plus water are obtained into beta-cyclodextrin aqueous solution in 50 DEG C of water-bath 3h stirring and dissolvings；Accurately weigh xylose
Alcohol is added ethyl alcohol dissolving, is added into while stirring in beta-cyclodextrin aqueous solution, xylitol：The molar ratio 1 of beta-cyclodextrin:
4；It by the above mixed solution at 50 DEG C, is stirred 1.5h hours with 900r/min, continues after stirring 2h after stopping heating, will stir
Mixed solution after mixing is freeze-dried to get xylitol spansule, spare.
The preparation process of the anti-corrosion spansule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
Dilute citric acid nisin solution 2-3g and emulsifier for having configured, ultrasonic homogeneous 10-20min forms oil-in-water breast
Liquid；
Under 550rpm magnetic agitations, oil-in-water emulsion systems extrusion is added dropwise in calcium chloride solution with syringe,
It is immediately generated calcium alginate gel, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is obtained
To anti-corrosion slow-releasing microcapsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of health leisure pickles as described above, step is the same as embodiment 1.
Embodiment 4：
A kind of health leisure pickles, constituent and parts by weight are：
100-120 parts of jujube, 1-5 parts of white wine, 10-15 parts of light soy sauce, 6-15 parts of ginger, 10-20 parts of garlic, pimiento
10-15 parts, 2-5 parts of edible salt is 0.6-1 parts octagonal, 0.6-1 parts of cassia bark, 0.6-1 parts of Chinese prickly ash, lactic acid bacteria solid fermentation preparation 1-2
Part, 5-15 parts of composite micro-capsule nutritional granular, 1-5 parts of xylitol spansule, is prevented 5-15 parts of minerals microcapsules nutritional granular
Rotten spansule 1-5 parts.
More preferably, the preparation process of the composite micro-capsule nutritional granular is as follows：
(1) 14 parts of deep sea fish oil, 2.4 parts of vitamin, 2.4 parts of amino acid, 1.6 parts of protein, 1.4 parts of dietary fiber are taken, it will
All the components are mixed, and form uniform complex；
(2) the preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to matter
The soy bean proteinous soln of a concentration of 5-10% is measured, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein
Change；Then, which is placed in 60-80 DEG C of water-bath and heats 20-40min, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the MTGase enzymes of 5-7U/g are added in the pH to 7.0 for adjusting solution, immediately after use homogenizer at 8000r/min to its into
Row homogeneous 30s, it is rear to place plastic at room temperature, obtain soy protein gel；
(3) the complex of step (1) is added in the soy protein gel of step (2), gel is made to wrap up complex
Load forms complex hydrogel；
(4) the complex hydrogel (3) prepared with step is for core material, and sodium alginate is that wall material prepares microcapsules, specific to walk
It is rapid as follows：
1. the configuration of solution：Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, it is 1- to obtain mass concentration
2% sodium alginate soln；
2. being vented：Sodium alginate soln is transferred in glass bomb, is excluded the air in solution using ultrasonic wave,
It is connected to instrument；
3. sampling：50-100mL complex hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The concentric nozzle swung forms microcapsules, and microcapsules scattering is in the CaCl that mass concentration is 1.5%-2.5%2Consolidated in solution
Change, cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
After 10h, hydrogel composite micro-capsule nutritional granular is made, it is spare.
More preferably, (4) 5. the mist droplet granularity of middle nozzle is 300 μm or less to the step.
More preferably, the step (1) in vitamin be fat-soluble A, D, E, K, water-soluble (vitamin) B 1, B2, B5,
The mixture of one or more of B6, B11, B12, C, choline, biotin, the amino acid are isoleucine, bright ammonia
The mixing of one or more of acid, lysine, methionine, threonine, valine, tryptophan, phenylalanine, histidine
Object.
More preferably, the preparation process of the minerals microcapsules nutritional granular is as follows：
(1) gel is prepared：
The first step：Soybean protein, starch, soybean protein are weighed respectively：The mass ratio of starch is 1：0.1-1, it is molten after mixing
The mass concentration of Xie Yushui, starch are 15%, soybean protein enzyme are then added into mixed liquor, the additive amount of soybean protein enzyme is
Starch soybean protein mixed gel is made in 7.5U/g, stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, greatly
The additive amount of legumin is 6.5U/g, and soy protein gel is made in stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached
To 0.1~0.5Mpa, jet chimney is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve and lets out
Pressure takes out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1mm, is full of hole inside particle, obtains
Swelling granular；
(3) 5.4 parts of calcium chloride, 2 parts of zinc sulfate are weighed, and composite nutrient-fluid is made in 0.5 part of iron gluconate；
(4) swelling granular is immersed in step (3) in composite nutrient-fluid obtained, nutritional ingredient is loaded into swelling granular table
In the reticular structure of face and inside, impregnates 10-20 minutes, take out drying；
(5) secondary roller coating：Particle (4) step is dried after is immersed in step (1) in soy protein gel obtained, stirring
Afterwards, dry, irregular enwrapped granule is formed, grain diameter 0.5-2mm obtains hydrogel minerals microcapsules nutrition
Grain, it is spare.
More preferably, the preparation process of the xylitol spansule is as follows：
Beta-cyclodextrin plus water are obtained into beta-cyclodextrin aqueous solution in 50 DEG C of water-bath 3h stirring and dissolvings；Accurately weigh xylose
Alcohol is added ethyl alcohol dissolving, is added into while stirring in beta-cyclodextrin aqueous solution, xylitol：The molar ratio 1 of beta-cyclodextrin:
4；It by the above mixed solution at 50 DEG C, is stirred 1.5h hours with 900r/min, continues after stirring 2h after stopping heating, will stir
Mixed solution after mixing is freeze-dried to get xylitol spansule, spare.
More preferably, the preparation process of the anti-corrosion spansule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
Dilute citric acid nisin solution 2-3g and emulsifier for having configured, ultrasonic homogeneous 10-20min forms oil-in-water breast
Liquid；
Under 550rpm magnetic agitations, oil-in-water emulsion systems extrusion is added dropwise in calcium chloride solution with syringe,
It is immediately generated calcium alginate gel, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is obtained
To anti-corrosion slow-releasing microcapsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method of health leisure pickles as described above, steps are as follows：
Step 1：Jujube is weighed according to the ratio, cleans stoning, is sliced 3-5mm, is obtained jujube piece；
Step 2：According to the ratio select light soy sauce be poured into pot boil after cease fire, cooling it is spare；
Step 3：Fresh pimiento, garlic, ginger are selected according to the ratio, is minced, and obtain that pimiento is broken, garlic is broken, raw
Ginger is broken, spare；
Step 4：Prepare edible salt, illiciumverum, cassia bark, Chinese prickly ash, lactic acid bacteria solid fermentation preparation, white wine and step 1 according to the ratio
In jujube piece, pimiento is broken, garlic is broken in step 3, ginger is broken pours into together in step 2 in soy sauce after cooling, stir evenly,
Sealing, spontaneous fermentation one day are taken out, and composite micro-capsule nutritional granular, minerals microcapsules nutritional granular, xylitol sustained release is added
Capsule, anti-corrosion spansule, obtain mixture；
Step 5：The hot air combined drying of microwave radiation technology is dehydrated jujube piece：First stage uses microwave intermittently drying, mixture
Under the conditions of microwave power is 119W, dry 12min, interval 4min, interval number are 7 times；Mixture is transferred to by second stage
Baking oven, dry 9h under the conditions of 55 DEG C；Oven temperature is down to 50 DEG C by the phase III, and the dry wet basis moisture content to jujube piece is
To get health leisure pickles until 16-20%.
Step 6：Packaging is taken out to get health leisure pickles finished product.
More preferably, the step 1 is as follows：
Take medium well equal-sized, completely filled fruit jujube, clean up, by the both ends fruit point of jujube, carpopodium cut off, in fruit
The notch end face center opening of point, carpopodium, the depth in hole are 1-1.2cm, when trepanning, make boring cutter while keeping shaking, stoning
After be sliced 3-5mm, be classified after slice, remove irregular jujube piece to get jujube piece.
The related test results of health leisure pickles of the present invention：
(1) nutritive solutions such as calcium chloride, iron gluconate, zinc sulfate are added, metallogenic material microcapsules nutritional granular is done,
Related nutritional ingredient is not detected in the products such as conventional pickles, after testing, each nutritional ingredient is as shown in the table in product：
| Content | Calcium chloride | Iron gluconate | Zinc sulfate |
| The present invention | 16mg/kg | 24μg/kg | 28μg/kg |
(2) anti-corrosion spansule is added, the shelf-life can extend 2-3 months.
(3) 100h is placed in 40 DEG C of environment, by the retention rate for measuring microcapsules.Determination of Xylitol is by most in core material
First 100%, becomes 74.3%, only has 25.7% to be fallen by oxygenolysis by the essence of microencapsulation；And without microcapsules
Change processing, is 26.5% in 100h, has lost 73.5%.
(4) 100h is placed in 40 DEG C of environment, by the retention rate for measuring microcapsules.Multi-vitamins content in core material
By initial 100%, become 75.3%, only has 24.7% to be fallen by oxygenolysis by the essence of microencapsulation；And without micro-
Encapsulated processing, it is 25.5% in 100h, has lost 74.5%.Dietary fiber is 73.3%.
Compared with traditional product, nutritional ingredient increases, and after adding xylitol, sweet taste mingles with pungent, unique in taste, pol
Part is controllable.
Claims (10)
- The pickles 1. a kind of health is lain fallow, it is characterised in that：Its constituent and parts by weight are：100-120 parts of jujube, 1-5 parts of white wine, 10-15 parts of light soy sauce, 6-15 parts of ginger, 10-20 parts of garlic, pimiento 10- 15 parts, 2-5 parts of edible salt is 0.6-1 parts octagonal, 0.6-1 parts of cassia bark, 0.6-1 parts of Chinese prickly ash, 1-2 parts of lactic acid bacteria solid fermentation preparation, 5-15 parts of composite micro-capsule nutritional granular, 5-15 parts of minerals microcapsules nutritional granular, 1-5 parts of xylitol spansule, anti-corrosion 1-5 parts of spansule.
- The pickles 2. health according to claim 1 is lain fallow, it is characterised in that：The jujube is Lingwu Long Jujube.
- The pickles 3. health according to claim 1 is lain fallow, it is characterised in that：The preparation of the composite micro-capsule nutritional granular Steps are as follows：(1) 14 parts of deep sea fish oil, 2.4 parts of vitamin, 2.4 parts of amino acid, 1.6 parts of protein, 1.4 parts of dietary fiber are taken, will be owned Ingredient is mixed, and forms uniform complex；(2) the preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, it is dense to be configured to quality Degree is the soy bean proteinous soln of 5-10%, is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；With Afterwards, which is placed in 60-80 DEG C of water-bath and heats 20-40min, soybean protein is made fully to be denaturalized；After being cooled to room temperature, adjust The pH to 7.0 for saving solution, is added the MTGase enzymes of 5-7U/g, is carried out to it at 8000r/min with homogenizer immediately after Matter 30s, it is rear to place plastic at room temperature, obtain soy protein gel；(3) the complex of step (1) is added in the soy protein gel of step (2), gel is made to carry out package lotus to complex It carries, forms complex hydrogel；(4) the complex hydrogel (3) prepared with step is for core material, and sodium alginate is that wall material prepares microcapsules, and specific steps are such as Under：1. the configuration of solution：Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, it is 1-2% to obtain mass concentration Sodium alginate soln；2. being vented：Sodium alginate soln is transferred in glass bomb, is excluded the air in solution using ultrasonic wave, connection To instrument；3. sampling：50-100mL complex hydrogels are drawn with threaded syringe, are connected to instrument；4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while sample introduction；5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through the higher-order of oscillation Concentric nozzle forms microcapsules, and microcapsules scattering is in the CaCl that mass concentration is 1.5%-2.5%2Cured in solution, Gu The stir speed (S.S.) of change is 50-70%, hardening time 30-50min；6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-10h Afterwards, hydrogel composite micro-capsule nutritional granular is made, it is spare.
- The pickles 4. health according to claim 3 is lain fallow, it is characterised in that：The step (4) 5. in nozzle mist droplet granularity It is 300 μm or less.
- The pickles 5. health according to claim 3 is lain fallow, it is characterised in that：(1) middle vitamin is fat-soluble dimension to the step Raw element A, D, E, K, one or more of water-soluble (vitamin) B 1, B2, B5, B6, B11, B12, C, choline, biotin Mixture, the amino acid are isoleucine, leucine, lysine, methionine, threonine, valine, tryptophan, phenylpropyl alcohol ammonia The mixture of one or more of acid, histidine.
- The pickles 6. health according to claim 1 is lain fallow, it is characterised in that：The system of the minerals microcapsules nutritional granular It is standby that steps are as follows：(1) gel is prepared：The first step：Soybean protein, starch, soybean protein are weighed respectively：The mass ratio of starch is 1：0.1-1 is dissolved in after mixing The mass concentration of water, starch is 15%, soybean protein enzyme is then added into mixed liquor, the additive amount of soybean protein enzyme is Starch soybean protein mixed gel is made in 7.5U/g, stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；Second step：Soy protein gel is prepared, soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, soybean egg White additive amount is 6.5U/g, and soy protein gel is made in stirring condition lower 80 DEG C of pre-heating temperatures after 10-20 minutes；(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached 0.1 ~0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes Go out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1mm, be full of hole inside particle, obtain puffing Grain；(3) 5.4 parts of calcium chloride, 2 parts of zinc sulfate are weighed, and composite nutrient-fluid is made in 0.5 part of iron gluconate；(4) swelling granular is immersed in step (3) in composite nutrient-fluid obtained, by nutritional ingredient load to swelling granular surface with And in internal reticular structure, impregnate 10-20 minutes, takes out drying；(5) secondary roller coating：Particle (4) step is dried after is immersed in step (1) in soy protein gel obtained, after stirring, does It is dry, irregular enwrapped granule is formed, grain diameter 0.5-2mm obtains hydrogel minerals microcapsules nutritional granular, standby With.
- The pickles 7. health according to claim 1 is lain fallow, it is characterised in that：The preparation process of the xylitol spansule It is as follows：Beta-cyclodextrin plus water are obtained into beta-cyclodextrin aqueous solution in 50 DEG C of water-bath 3h stirring and dissolvings；Xylitol accurately is weighed, is added Enter ethyl alcohol dissolving, is added into while stirring in beta-cyclodextrin aqueous solution, xylitol：The molar ratio 1 of beta-cyclodextrin:4；It will be with Upper mixed solution is stirred 1.5h hours at 50 DEG C with 900r/min, is continued after stirring 2h after stopping heating, after stirring Mixed solution is freeze-dried to get xylitol spansule, spare.
- The pickles 8. health according to claim 1 is lain fallow, it is characterised in that：The preparation process of the anti-corrosion spansule is such as Under：Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the mass concentration of sodium alginate soln Mass concentration for 2.5%, calcium chloride solution is 1.5%；By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, and is then added dilute with pH=4 The nisin solution 2-3g and emulsifier that citric acid has configured, ultrasonic homogeneous 10-20min form oil-in-water emulsion；Under 550rpm magnetic agitations, oil-in-water emulsion systems extrusion is added dropwise in calcium chloride solution with syringe, immediately Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented Rotten slow-releasing microcapsule；Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, and the final concentration of mass concentration 0.1% of Tween 80 is single The final concentration of mass concentration 0.1% of sweet ester, core wall ratio are 1:1.
- 9. a kind of production method of health leisure pickles as described in any one of claim 1 to 7, it is characterised in that：Step is such as Under：Step 1：Jujube is weighed according to the ratio, cleans stoning, is sliced 3-5mm, is obtained jujube piece；Step 2：According to the ratio select light soy sauce be poured into pot boil after cease fire, cooling it is spare；Step 3：Fresh pimiento, garlic, ginger are selected according to the ratio, is minced, and obtain that pimiento is broken, garlic is broken, ginger is broken, It is spare；Step 4：Prepare in edible salt, illiciumverum, cassia bark, Chinese prickly ash, lactic acid bacteria solid fermentation preparation, white wine and step 1 according to the ratio Pimiento is broken in jujube piece, step 3, garlic is broken, ginger is broken pours into step 2 together in soy sauce after cooling, stirs evenly, seals Mouthful, spontaneous fermentation one day is taken out, and composite micro-capsule nutritional granular, minerals microcapsules nutritional granular, xylitol is added and is sustained glue Capsule, anti-corrosion spansule, obtain mixture；Step 5：The hot air combined drying of microwave radiation technology is dehydrated jujube piece：First stage uses microwave intermittently drying, and mixture is micro- Under the conditions of wave power is 119W, dry 12min, interval 4min, interval number are 7 times；Mixture is transferred to baking oven by second stage, Dry 9h under the conditions of 55 DEG C；Oven temperature is down to 50 DEG C by the phase III, and the dry wet basis moisture content to jujube piece is 16-20% Until to get health lie fallow pickles.Step 6：Packaging is taken out to get health leisure pickles finished product.
- 10. the production method of health leisure pickles according to claim 1, it is characterised in that：The specific step of the step 1 It is rapid as follows：Take medium well equal-sized, completely filled fruit jujube, clean up, by the both ends fruit point of jujube, carpopodium cut off, fruit point, The notch end face center opening of carpopodium, the depth in hole are 1-1.2cm, when trepanning, make boring cutter while keeping shaking, cut after stoning Piece 3-5mm is classified after slice, removes irregular jujube piece to get jujube piece.
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