CN108967804A - 罗汉果的加工方法 - Google Patents
罗汉果的加工方法 Download PDFInfo
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Abstract
本发明公开了罗汉果的加工方法，属于罗汉果加工技术领域。本发明包括如下步骤：S1、罗汉果预处理：将冷冻的罗汉果粉碎后，得到罗汉果粉；S2、发酵液制备：将发芽玉米、蜂蜜、酵母菌、水混合制备初发酵液；苹果切片后加入初发酵液中，加入冰糖和酵母菌，制备发酵液；S3、将罗汉果粉加入发酵液中浸泡制取罗汉果液；S4、将罗汉果液进行减压蒸馏浓缩，得到罗汉果浸膏；S5、将玉米淀粉和罗汉果浸膏揉搓混合均匀，得到罗汉果粉团；S6、将罗汉果粉团制成颗粒，干燥后得到罗汉果颗粒。本发明的加工方法简单，制得的罗汉果颗粒具有很好的促进睡眠、清热润肺、润肠通便等功能。
Description
技术领域
本发明涉及罗汉果加工技术领域，具体涉及罗汉果的加工方法。
背景技术
罗汉果，为葫芦科植物罗汉果的果实，秋季果实由嫩绿色变深绿色时采收。常生于山坡林下及河边湿地、灌木丛中，分布于江西、湖南、广东、广西、贵州等地。中医药学认为，罗汉果甘、性凉，具有清热润肺，利咽开音，滑肠通便的功效，用于肺热燥咳，咽痛失音，肠燥便秘。罗汉果的食用人群很广泛，不论是孕妇、小孩、青少年、工薪阶层、中老年人都有食用分布。
罗汉果为卫生部首批公布的药食两用名贵中药材，其所含罗汉果甜甙比蔗糖甜300倍，不产生热量，是饮料、糖果行业的名贵原料，是蔗糖的最佳替代品。常饮罗汉果茶，可防多种疾病，现代医学证明，罗汉果对支气管炎、高血压等疾病有显著疗效，还能起到防治冠心病、血管硬化、肥胖症的作用。罗汉果营养价值高，有清热解暑、化痰止咳、凉血舒骨、清肺润肠和生津止渴等功效；可治急慢性气管炎、咽喉炎、支气管哮喘、百日咳、胃热、便秘、急性扁桃体炎等症，糖尿病患者亦宜服用。
目前罗汉果通常是将整个果实干燥后收藏，使用时取出，捣碎后泡水饮用，但是泡水饮用一方面不能将罗汉果的营养成分和药用成分充分利用，另一方面泡水饮用时一般是取整个罗汉果的一部分进行浸泡，比较麻烦，而且不能够随身携带、随时使用。如果能将罗汉果制备成简单易食的颗粒，并且能充分保留其有效活性，则不仅能充分开发利用罗汉果这一食药两用佳品的资源，而且能为人们提供一种有益身体健康的保健品。
发明内容
本发明的目的是提供罗汉果的加工方法，本发明的加工方法简单，制得的罗汉果颗粒保留了罗汉果丰富的营养成分及药用成分，而且食用方便；把罗汉果的有效成分发酵提取后制作成颗粒，具有很好的促进睡眠、清热润肺、润肠通便等功能。
为达到上述目的，本发明采用的技术方案如下：
罗汉果的加工方法，包括如下步骤：
S1、罗汉果预处理：将新鲜的罗汉果进行冷冻，冷阱温度为-40～-45℃，真空度为30Pa-40Pa，冷冻时间为3-5h，将冷冻后的罗汉果粉碎后，得到罗汉果粉；
S2、发酵液制备：
A、选择粒大饱满的玉米粒，用清水浸泡8-10h，捞起放入发芽器中，盖上纱布，保持玉米粒的湿润，60-70h后，取出，得到发芽玉米；
B、将发芽玉米、蜂蜜、酵母菌、水以10-20：5-10：0.01-0.03：50-70的质量比混合均匀，密封静置2-3个月，得到初发酵液；
C、将苹果切片后加入初发酵液中，同时加入冰糖和酵母菌，混合均匀，密封静置5-8天，过滤，取滤液即可得到发酵液；
S3、将罗汉果粉加入发酵液中浸泡，密封静置3-5天，每天搅拌一次，每次1-2min，过滤，取滤液得到罗汉果液；
S4、将罗汉果液进行减压蒸馏浓缩，减压蒸馏的真空度为30-40Pa，温度为30-40℃，浓缩至浸膏状态，得到罗汉果浸膏；
S5、将玉米淀粉和罗汉果浸膏揉搓混合均匀，制作成粉团，直到粉团握之成团，轻压即散，得到罗汉果粉团；
S6、将罗汉果粉团制成颗粒，干燥后得到罗汉果颗粒。
进一步的，步骤S2的C中，所述苹果、冰糖和酵母菌，按重量份数计如下：苹果10-20份、冰糖5-10份，酵母菌0.01-0.02份。
进一步的，所述苹果、冰糖、酵母菌加入的总重量为初发酵液重量的5-10％。
进一步的，步骤S3中，所述罗汉果粉的加入量为发酵液重量的30-50％。
进一步的，步骤S3中，所述将罗汉果粉加入发酵液时，还加入了葵花籽仁粉末和南瓜子仁粉末，所述葵花籽仁粉末、南瓜子仁粉末、罗汉果粉的重量比为0.8-1：0.5-0.8：10-15。
进一步的，步骤S4中，所述罗汉果浸膏的比重为1.1-1.2。
本发明加工得到的的罗汉果颗粒既可以直接使用口含、吞服、咀嚼等方法食用，也可以泡水饮用。
本发明又一方面提供了所述的罗汉果的加工方法得到的罗汉果颗粒在制备促进睡眠药物中的应用。
有益效果：
1、本发明的罗汉果加工方法能够很好的开发及保留罗汉果的营养成分及药用成分，加工得到的罗汉果颗粒食用方便；将罗汉果冻干后制成粉末，再与发酵液进行发酵处理，能很好的提取罗汉果中的有效药用成分，制成的罗汉果颗粒具有促进睡眠、清热润肺、润肠通便等功能。
2、本发明的发酵液使用发芽玉米、蜂蜜、酵母菌等进行发酵所得，经检测，本发明的玉米粒发芽后比未发芽的玉米粒营养更丰富，其中，可溶性蛋白质含量从1％增加至3.5％，核黄素净增加8倍多，抗坏血酸从0增加到24.5mg/100g，烟酸含量从2mg/100g增加至3.5mg/100g，苏氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸、色氨酸均有不同程度的增加，增幅量均达到10％以上，其中色氨酸提高了102％，而色氨酸能促进大脑神经细胞分泌五羟色胺，其对大脑的活动有暂时性的抑制作用，使人产生睡意而催眠，与罗汉果配合制成颗粒后，能够有效改善睡眠。发芽玉米经过混合发酵后，能够更大幅度的提高各营养元素的增加，配合罗汉果粉末发酵，保健效果更佳。
3、罗汉果中富含蛋白质、甘露醇、维生素、黄酮苷类、多糖及其他微量元素，还含有种类齐全的氨基酸，如谷氨酸、苏氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸等18种氨基酸。本发明在发酵过程中还加入了葵花籽仁粉末和南瓜子仁粉末，葵花子含多种氨基酸和维生素，而南瓜子仁含有丰富的色氨酸。其中的维生素及氨基酸可调节新陈代谢，改善脑细胞抑制机能，起到镇静安神的作用；而色氨酸是人体8种必需氨基酸之一，它能促进大脑神经细胞分泌五羟色胺，其对大脑的活动有暂时性的抑制作用，使人产生睡意而催眠。通过将罗汉果、葵花籽仁和南瓜子仁进行混合发酵后，加工而成的罗汉果颗粒在促进睡眠方面的效果更显著，苹果的加入具有辅助增效的作用。
具体实施方式
下面结合具体的实施例对本发明作进一步说明。
实施例1
罗汉果的加工方法，包括如下步骤：
S1、罗汉果预处理：将新鲜的罗汉果进行冷冻，冷阱温度为-42℃，真空度为35Pa，冷冻时间为4h，将冷冻后的罗汉果粉碎后，得到罗汉果粉；
S2、发酵液制备：
A、选择粒大饱满的玉米粒，用清水浸泡9h，捞起放入发芽器中，盖上纱布，保持玉米粒的湿润，65h后，取出，得到发芽玉米；
B、将发芽玉米、蜂蜜、酵母菌、水以15：7：0.02：60的质量比混合均匀，密封静置2.5个月，得到初发酵液；
C、将苹果切片后加入初发酵液中，同时加入冰糖和酵母菌，混合均匀，密封静置6天，过滤，取滤液即可得到发酵液；
所述苹果、冰糖、酵母菌加入的总重量为初发酵液重量的7％。
所述苹果、冰糖和酵母菌，按重量份数计如下：苹果16份、冰糖7份，酵母菌0.02份。
S3、将罗汉果粉加入发酵液中浸泡，罗汉果粉的加入量为发酵液重量的40％，密封静置4天，每天搅拌一次，每次1.5min，过滤，取滤液得到罗汉果液；
将罗汉果粉加入发酵液时，还加入了葵花籽仁粉末和南瓜子仁粉末，所述葵花籽仁粉末、南瓜子仁粉末、罗汉果粉的重量比为0.89：0.6：13。
S4、将罗汉果液进行减压蒸馏浓缩，减压蒸馏的真空度为35Pa，温度为35℃，浓缩至比重为1.1的浸膏状态，得到罗汉果浸膏；
S5、将玉米淀粉和罗汉果浸膏揉搓混合均匀，制作成粉团，直到粉团握之成团，轻压即散，得到罗汉果粉团；
S6、将罗汉果粉团制成颗粒，干燥后得到罗汉果颗粒。
实施例2
罗汉果的加工方法，包括如下步骤：
S1、罗汉果预处理：将新鲜的罗汉果进行冷冻，冷阱温度为-40℃，真空度为30Pa，冷冻时间为5h，将冷冻后的罗汉果粉碎后，得到罗汉果粉；
S2、发酵液制备：
A、选择粒大饱满的玉米粒，用清水浸泡8h，捞起放入发芽器中，盖上纱布，保持玉米粒的湿润，70h后，取出，得到发芽玉米；
B、将发芽玉米、蜂蜜、酵母菌、水以10：5：0.01：50的质量比混合均匀，密封静置2个月，得到初发酵液；
C、将苹果切片后加入初发酵液中，同时加入冰糖和酵母菌，混合均匀，密封静置5天，过滤，取滤液即可得到发酵液；
所述苹果、冰糖、酵母菌加入的总重量为初发酵液重量的5％。
所述苹果、冰糖和酵母菌，按重量份数计如下：苹果10份、冰糖5份，酵母菌0.01份。
S3、将罗汉果粉加入发酵液中浸泡，罗汉果粉的加入量为发酵液重量的30％，密封静置5天，每天搅拌一次，每次1min，过滤，取滤液得到罗汉果液；
将罗汉果粉加入发酵液时，还加入了葵花籽仁粉末和南瓜子仁粉末，所述葵花籽仁粉末、南瓜子仁粉末、罗汉果粉的重量比为0.8：0.5：10。
S4、将罗汉果液进行减压蒸馏浓缩，减压蒸馏的真空度为30Pa，温度为30℃，浓缩至比重为1.1的浸膏状态，得到罗汉果浸膏；
S5、将玉米淀粉和罗汉果浸膏揉搓混合均匀，制作成粉团，直到粉团握之成团，轻压即散，得到罗汉果粉团；
S6、将罗汉果粉团制成颗粒，干燥后得到罗汉果颗粒。
实施例3
罗汉果的加工方法，包括如下步骤：
S1、罗汉果预处理：将新鲜的罗汉果进行冷冻，冷阱温度为-45℃，真空度为40Pa，冷冻时间为3h，将冷冻后的罗汉果粉碎后，得到罗汉果粉；
S2、发酵液制备：
A、选择粒大饱满的玉米粒，用清水浸泡10h，捞起放入发芽器中，盖上纱布，保持玉米粒的湿润，60h后，取出，得到发芽玉米；
B、将发芽玉米、蜂蜜、酵母菌、水以20：10：0.03：70的质量比混合均匀，密封静置3个月，得到初发酵液；
C、将苹果切片后加入初发酵液中，同时加入冰糖和酵母菌，混合均匀，密封静置8天，过滤，取滤液即可得到发酵液；
所述苹果、冰糖、酵母菌加入的总重量为初发酵液重量的10％。
所述苹果、冰糖和酵母菌，按重量份数计如下：苹果20份、冰糖10份，酵母菌0.02份。
S3、将罗汉果粉加入发酵液中浸泡，罗汉果粉的加入量为发酵液重量的50％，密封静置3天，每天搅拌一次，每次2min，过滤，取滤液得到罗汉果液；
将罗汉果粉加入发酵液时，还加入了葵花籽仁粉末和南瓜子仁粉末，所述葵花籽仁粉末、南瓜子仁粉末、罗汉果粉的重量比为1：0.8：15。
S4、将罗汉果液进行减压蒸馏浓缩，减压蒸馏的真空度为40Pa，温度为40℃，浓缩至比重为1.2的浸膏状态，得到罗汉果浸膏；
S5、将玉米淀粉和罗汉果浸膏揉搓混合均匀，制作成粉团，直到粉团握之成团，轻压即散，得到罗汉果粉团；
S6、将罗汉果粉团制成颗粒，干燥后得到罗汉果颗粒。
实施例4
罗汉果的加工方法，与实施例1基本相同，不同之处在于：玉米粒不经过发芽处理。
实施例5
罗汉果的加工方法，与实施例1基本相同，不同之处在于：加工过程不加入葵花籽仁粉末和南瓜子仁粉末。
为了验证本发明加工制得的罗汉果颗粒具有促进睡眠的效果，本发明还对制得的罗汉果颗粒进行了促进睡眠的试验，具体如下：
选择体型均匀，身体健康的昆明小鼠60只，适应性饲养5天，随机分为5组，每组12只，分别为空白组、试验组1(实施例1制得的罗汉果颗粒)、试验组2(实施例4制得的罗汉果颗粒)、试验组3(实施例5制得的罗汉果颗粒)，试验组4(罗汉果粉末)，将各组的罗汉果颗粒/粉末混入诱食饲料中，添加剂量均为5g/只；空白组不添加只喂饲料，持续7天，于每次喂食后半小时测试小鼠自主活动次数，将各组小鼠分别放进小鼠自主活动测试仪内5分钟后，开始记录小鼠2分钟内活动次数，结果见表1。
表1
从表1的实验结果可以看出，对比空白组，实施例1制备的罗汉果颗粒能够明显减少小鼠活动次数和站立次数。而试验组2和试验组3的小鼠活动次数和站立次数相对于试验组1有所增加，说明实施例4和实施例5制得的罗汉果颗粒对比实施例1的促进睡眠效果稍有下降，由此可知，本发明对玉米粒进行发芽处理，以及添加的葵花籽仁粉末和南瓜子仁粉末均对制得的罗汉果颗粒的促进睡眠的功效有一定影响。从试验组4的数据可知，如果仅使用罗汉果粉末进行改善睡眠质量，则效果不明显。综上所述，本发明的加工方法制得的罗汉果颗粒能够有效促进睡眠。
由此可见，本发明加工所得的罗汉果颗粒可以作为原料添加到具有促进睡眠功能的药物中，以提高药效，并且安全可靠。本发明加工制得的颗粒可随身携带，在进行午休、小憩、晚上睡觉前食用，不仅可镇静安神，使人平静，促进睡眠，而且因为罗汉果颗粒还富含很多有益营养成分，还能起到其他如清热润肺、润肠通便等保健功效。
虽然本发明已以较佳实施例揭示如上，然其并非用以限制本发明，任何本领域技术人员，在不脱离本发明的精神和范围内，当可做些许的修改和完善，因此本发明的保护范围当以权利要求书所界定的为准。
Claims (7)
1.罗汉果的加工方法，其特征在于，包括如下步骤：
S1、罗汉果预处理：将新鲜的罗汉果进行冷冻，冷阱温度为-40～-45℃，真空度为30Pa-40Pa，冷冻时间为3-5h，将冷冻后的罗汉果粉碎后，得到罗汉果粉；
S2、发酵液制备：
A、选择粒大饱满的玉米粒，用清水浸泡8-10h，捞起放入发芽器中，盖上纱布，保持玉米粒的湿润，60-70h后，取出，得到发芽玉米；
B、将发芽玉米、蜂蜜、酵母菌、水以10-20：5-10：0.01-0.03：50-70的质量比混合均匀，密封静置2-3个月，得到初发酵液；
C、将苹果切片后加入初发酵液中，同时加入冰糖和酵母菌，混合均匀，密封静置5-8天，过滤，取滤液即可得到发酵液；
S3、将罗汉果粉加入发酵液中浸泡，密封静置3-5天，每天搅拌一次，每次1-2min，过滤，取滤液得到罗汉果液；
S4、将罗汉果液进行减压蒸馏浓缩，减压蒸馏的真空度为30-40Pa，温度为30-40℃，浓缩至浸膏状态，得到罗汉果浸膏；
S5、将玉米淀粉和罗汉果浸膏揉搓混合均匀，制作成粉团，直到粉团握之成团，轻压即散，得到罗汉果粉团；
S6、将罗汉果粉团制成颗粒，干燥后得到罗汉果颗粒。
2.如权利要求1所述的罗汉果的加工方法，其特征在于：步骤S2的C中，所述苹果、冰糖和酵母菌，按重量份数计如下：苹果10-20份、冰糖5-10份，酵母菌0.01-0.02份。
3.如权利要求2所述的罗汉果的加工方法，其特征在于：所述苹果、冰糖、酵母菌加入的总重量为初发酵液重量的5-10％。
4.如权利要求1所述的罗汉果的加工方法，其特征在于：步骤S3中，所述罗汉果粉的加入量为发酵液重量的30-50％。
5.如权利要求4所述的罗汉果的加工方法，其特征在于：步骤S3中，所述将罗汉果粉加入发酵液时，还加入了葵花籽仁粉末和南瓜子仁粉末，所述葵花籽仁粉末、南瓜子仁粉末、罗汉果粉的重量比为0.8-1：0.5-0.8：10-15。
6.如权利要求1所述的罗汉果的加工方法，其特征在于：步骤S4中，所述罗汉果浸膏的比重为1.1-1.2。
7.权利要求1-6中任一项的罗汉果的加工方法加工得到的罗汉果颗粒在制备促进睡眠药物中的应用。
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