CN108713749A - 一种鸭舌草酸枣保健粉的制备方法 - Google Patents
一种鸭舌草酸枣保健粉的制备方法 Download PDFInfo
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- CN108713749A CN108713749A CN201810515002.2A CN201810515002A CN108713749A CN 108713749 A CN108713749 A CN 108713749A CN 201810515002 A CN201810515002 A CN 201810515002A CN 108713749 A CN108713749 A CN 108713749A
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- monochoria vaginalis
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Classifications
-
- 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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
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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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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Abstract
本发明公开了一种鸭舌草酸枣保健粉的制备方法，所述的鸭舌草酸枣保健粉以鸭舌草、酸枣为主要原料，由原料处理、复合酶处理、调配、均质纯化、脱气灭菌、真空浓缩、升华干燥、粉碎、过滤、包装等步骤制备而成，采用本方法制备的鸭舌草酸枣保健粉，以来源广泛的鸭舌草、酸枣为原料，既能降低了营养保健粉的加工成本，也提高了鸭舌草、酸枣的利用率及经济价值，通过复合酶处理，提高了鸭舌草、酸枣的利用率及营养价值，又可以丰富成品保健粉的营养物质，协同效果明显，成品保健粉为颗粒状粉，既可冲水作为饮料，又可以加适量水搅拌成营养糊，食用方式多样，具有清热解毒、养心安神等功效。
Description
技术领域
本发明涉及一种营养粉的制备方法，尤其是涉及一种鸭舌草酸枣保健粉的制备方法。
背景技术
鸭舌草为雨久花科植物，异名鸭儿嘴，鸭仔菜、香头草、猪耳菜、肥猪草等，多生于潮湿地区或水稻田中。夏秋采收，晒干备用，本品性凉味苦，功能清热解毒。是治痢疾、肠炎、急性扁桃体炎、齿龈脓肿、丹毒、疔疮的民间草药。又据《江西草药手册》，本草鲜品捣敷，可治蛇、虫咬伤；加桐油捣敷，可治痔疮。
酸枣根，即酸枣的树根，营养丰富，每100克酸枣根干物质中含有150毫克维生素C，还富含芦丁、胡萝卜素、硒、钙、铁等活性物质和微量元素，具有较高的药用价值，酸枣根有较强的养心安神、补肝宁心、生津催眠和镇静的作用，有治疗神经衰弱、失眠和健忘的功能。
目前，鸭舌草、酸枣根仅被作为中药材使用，存在着加工利用层次较低，相关产品种类较少的不足。
发明内容
本发明针对现有鸭舌草、酸枣存在着加工利用层次较低的问题，提供一种具有营养健康、味道可口等优点的鸭舌草酸枣保健粉的制备方法，丰富了鸭舌草、酸枣的产品种类，提高了鸭舌草、酸枣的利用效率及经济价值。
本发明解决其技术问题所采取的技术方案是：
一种鸭舌草酸枣保健粉的制备方法，其特征在于，所述的制备方法采用以下步骤：
A.原料预处理：选取无病虫害的鸭舌草、酸枣、黄精、百味参、绞股蓝叶、鸡爪梨、水蒲桃，用清水清洗后进行蒸汽杀青，杀青温度为132℃，杀青时间为15s，杀青后立即摊凉散热，向杀青后的10kg的鸭舌草、7kg的酸枣、6kg的黄精、4kg的百味参、3kg的绞股蓝叶、2kg的鸡爪梨、1kg的水蒲桃混合物中加入15kg浓度为2.4%的柠檬酸钠溶液，混合均匀后打浆，制得原料浆液；
B.酶处理：向原料浆液中加入0.38kg的果胶酶、0.24kg的纤维素酶、0.14kg的半纤维酶、0.12kg风味蛋白酶，混合均匀，温度控制为51℃，时间为2h；
C.调配：向酶处理后的原料浆液中加入3kg的果葡糖浆、2kg的麦芽糖醇、2kg的百香果汁、2kg的灯笼果汁、2kg的羊奶子果汁、2kg的人参果汁、1kg的金樱果汁、1kg的藠头汁、1kg的老虎泡汁、1kg的黑枸杞汁、1kg的刺玫果汁、0.3kg的柠檬酸纳、0.06kg的黄原胶、0.03kg的硬脂酸镁、0.02kg的槐豆胶混合均匀，制得混合液；
D.均质：将混合液均质处理，温度为72℃，采用二级均质，一级均质压力为28Mpa，二级均质压力15Mpa；
E.脱气、灭菌：将均质后的混合浆液采用真空脱气机脱气，真空度在122千帕进行脱气16min，脱气结束后在138℃条件下进行高温瞬时灭菌，时间25s；
F.真空浓缩：将灭菌后的混合浆液在0.27MPa，温度54℃条件下进行真空浓缩，制得水分含量为31%的混合浓缩物；
G.升华干燥：将均质后的混合液在-15℃条件下，冷冻30h，然后在装载量按24kg/m2、工作压力62Pa、解析压力33Pa、温度58℃的条件下干燥，得到原料干品；
H.粉碎、过滤：将原料干品在相对湿度为62%、温度为39℃的封闭车间内，用破碎机打成均匀的颗粒物，并将颗粒物经过140目的筛网过滤，制得鸭舌草酸枣保健粉；
I.包装：将鸭舌草酸枣保健粉采用食品级包装材料进行包装，检验合格后，入通风干燥环境中保存。
有益效果：采用本方法制备的鸭舌草酸枣保健粉，以来源广泛的鸭舌草、酸枣为原料，既能降低了营养保健粉的加工成本，也提高了鸭舌草、酸枣的利用率及经济价值，通过复合酶处理，既能够充分析出鸭舌草、酸枣中的营养物质，提高了鸭舌草、酸枣的利用率及营养价值，又可以丰富成品保健粉的营养物质，协同效果明显，成品保健粉为颗粒状粉，既可冲水作为饮料，又可以加适量水搅拌成营养糊，食用方式多样，具有清热解毒、养心安神等功效。
具体实施方式
实施例一：
一种鸭舌草酸枣保健粉的制备方法，其特征在于，所述的制备方法采用以下步骤：
A.原料处理：将10kg的鸭舌草花、7kg的酸枣、5kg的竹节参、4kg的山慈菇、3kg的酢浆草、2kg的山莴苣、1kg的岗梅叶、1kg的茶梅花混合后进行清水淋洗，在48℃的环境下进行干燥，干燥后进行超细微粉碎，制得原料粉，将原料粉放入65kg的水中在63℃恒温浴环境下进行回流浸提40min，冷却至室温，过滤得滤液一及滤渣，滤渣再用3.7倍的纯净水在82℃环境下进行回流浸提30min，冷却至室温，过滤得滤液二，将滤液一与滤液二混合，在67℃的环境下浓缩至原体积的7%，制得原料煎煮液，将滤渣制糜处理，制得原料糜；
B.酶处理：向原料糜中加入3kg的麦芽汁、2kg的甜菊叶汁、1kg的地肤苗汁、1kg的桑叶汁、1kg的蔷薇花汁、0.38kg的果胶酶、0.26kg的纤维素酶、0.2kg的半纤维素酶、0.13kg的风味蛋白酶进行酶处理，在真空度为0.16Mpa、温度控制54℃，时间控制2h，酶解完成后，将酶解后的原料糜加热至122℃，维持15s进行灭酶，将灭酶后的混合浆液利用磨浆机进行磨浆处理，至原料糜能过140目筛网，制得原料浆液；
C.调配：向原料浆液中加入10kg的原料煎煮液、3kg的饴糖、2kg的果糖、2kg的龙珠果汁、2kg的牛油果汁、2kg的老虎泡汁、1kg的木莲果汁、1kg的番荔枝汁、1kg的山马菜汁、0.5kg的海风藤汁、0.5kg的菊薯汁、0.02kg的柠檬酸钠、0.02kg的卡拉胶、0.02kg的明胶、0.01kg的羧甲基纤维素钠混合均匀，制得混合液；
D.均质纯化：将调配好的混合液进行均质处理，温度为77℃，采用二级均质，一级均质压力为32Mpa，二级均质压力23Mpa，均质后在压力为38MPa，超滤膜的孔径为4μm的条件下进行超滤膜纯化；
E.脱气、灭菌：将均质后的混合液采用真空脱气机脱气，真空度在107千帕进行脱气45min，脱气结束后在132℃条件下进行高温瞬时灭菌，时间24s；
F.真空浓缩：将灭菌后的混合浆液在0.22MPa，温度57℃条件下进行真空浓缩，制得水分含量为28%的混合浓缩物；
G. 升华干燥：将混合浓缩物在-24℃的环境下冷冻40h，冷冻后在装载量按18kg/m2、工作压力62Pa、解析压力34Pa、温度42℃的条件下干燥，将冷冻干燥后的原料冻干品粉碎，采用超微粉碎机粉碎，粒径为230μm，得到原料粉；
H.粉碎、过滤：将原料粉在相对湿度为69%、温度为26℃的封闭车间内，用破碎机打成均匀的颗粒物，并将颗粒物经过上层150目、下层180目的筛网过滤，制得鸭舌草酸枣保健粉；
I.包装：将鸭舌草酸枣保健粉采用食品级包装材料进行包装，检验合格后，入通风干燥环境中保存。
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)
1.一种鸭舌草酸枣保健粉的制备方法，其特征在于，所述的制备方法采用以下步骤：
A.原料预处理：选取无病虫害的鸭舌草、酸枣、黄精、百味参、绞股蓝叶、鸡爪梨、水蒲桃，用清水清洗后进行蒸汽杀青，杀青温度为132℃，杀青时间为15s，杀青后立即摊凉散热，向杀青后的10kg的鸭舌草、7kg的酸枣、6kg的黄精、4kg的百味参、3kg的绞股蓝叶、2kg的鸡爪梨、1kg的水蒲桃混合物中加入15kg浓度为2.4%的柠檬酸钠溶液，混合均匀后打浆，制得原料浆液；
B.酶处理：向原料浆液中加入0.38kg的果胶酶、0.24kg的纤维素酶、0.14kg的半纤维酶、0.12kg风味蛋白酶，混合均匀，温度控制为51℃，时间为2h；
C.调配：向酶处理后的原料浆液中加入3kg的果葡糖浆、2kg的麦芽糖醇、2kg的百香果汁、2kg的灯笼果汁、2kg的羊奶子果汁、2kg的人参果汁、1kg的金樱果汁、1kg的藠头汁、1kg的老虎泡汁、1kg的黑枸杞汁、1kg的刺玫果汁、0.3kg的柠檬酸纳、0.06kg的黄原胶、0.03kg的硬脂酸镁、0.02kg的槐豆胶混合均匀，制得混合液；
D.均质：将混合液均质处理，温度为72℃，采用二级均质，一级均质压力为28Mpa，二级均质压力15Mpa；
E.脱气、灭菌：将均质后的混合浆液采用真空脱气机脱气，真空度在122千帕进行脱气16min，脱气结束后在138℃条件下进行高温瞬时灭菌，时间25s；
F.真空浓缩：将灭菌后的混合浆液在0.27MPa，温度54℃条件下进行真空浓缩，制得水分含量为31%的混合浓缩物；
G.升华干燥：将均质后的混合液在-15℃条件下，冷冻30h，然后在装载量按24kg/m2、工作压力62Pa、解析压力33Pa、温度58℃的条件下干燥，得到原料干品；
H.粉碎、过滤：将原料干品在相对湿度为62%、温度为39℃的封闭车间内，用破碎机打成均匀的颗粒物，并将颗粒物经过140目的筛网过滤，制得鸭舌草酸枣保健粉；
I.包装：将鸭舌草酸枣保健粉采用食品级包装材料进行包装，检验合格后，入通风干燥环境中保存。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1269989A (zh) * | 1999-04-12 | 2000-10-18 | 袁泉 | 酸枣饮品及其制作方法 |
| CN106262127A (zh) * | 2016-09-29 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | 一种非洲松果双菊保健粉的加工方法 |
| CN107173740A (zh) * | 2017-07-02 | 2017-09-19 | 刘永 | 一种玉竹山药豆营养保健粉的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1269989A (zh) * | 1999-04-12 | 2000-10-18 | 袁泉 | 酸枣饮品及其制作方法 |
| CN106262127A (zh) * | 2016-09-29 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | 一种非洲松果双菊保健粉的加工方法 |
| CN107173740A (zh) * | 2017-07-02 | 2017-09-19 | 刘永 | 一种玉竹山药豆营养保健粉的制备方法 |
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