CN108967956A - 一种蓝靛果复合果粉的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种蓝靛果复合果粉的加工方法,所述的蓝靛果复合果粉以蓝靛果为原料,经原料预处理、萃取、酶解、灭酶、过滤、粉碎、混合、真空浓缩、微波干燥、成品等步骤加工而成。本方法制作的蓝靛果复合果粉以营养丰富的蓝靛果为原料,确保了果粉内的营养物质,通过将蓝靛果与无花果、羊奶果、洛神果共同热萃取及对滤渣复合酶解处理,能够充分保留原料的活性物质,丰富了果粉成品的活性物质,减少了营养物质的流失,提高了原料的利用率,果粉具有清热解毒、降低血压等功效。
Description
技术领域
本发明涉及一种果粉的加工方法,尤其是涉及一种蓝靛果复合果粉的加工方法。
背景技术
蓝靛果,是蓝果忍冬的变种,别名山茄子果、蓝果等。果实营养丰富,价值极高,富含Vc和氨基酸,人体不能合成的8种氨基酸中,蓝靛果就含有7种,还富含人体不可缺少的多种微量元素,尤以镁、钾、铁含量最高。除具极高的食用价值外,果实中还含有丰富的vP活性物质,诸如芸香甙、花青甙等,具有极高的药用价值。研究表明,果实不仅有清热解毒之功效,而且对降压,提高血球数,治疗小儿厌食症都有一定疗效。因此,开发利用蓝靛果的资源意义深远。目前,市场上的蓝靛果的应用范围不是很广泛,深加工产品较少,公民认知度不高,而将蓝靛果加工成蓝靛果复合果粉,为蓝靛果的深加工提供一条新途径。
发明内容
本发明的目的是提供一种蓝靛果复合果粉的加工方法,本方法工艺稳定、操作简单、易于掌握,将营养丰富的蓝靛果加工成饮用方便的果粉,不仅丰富了蓝靛果产品种类,而且提高了蓝靛果的经济价值。
本发明解决其技术问题所采取的技术方案是:
一种蓝靛果复合果粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
A、原料预处理:采摘新鲜的、成熟的蓝靛果、鸡蛋果、诃子果和乌榄果,去除果蒂后用清水清洗,滤干水分,打成果浆,取15kg的蓝靛果浆、8kg的鸡蛋果浆、5kg的诃子浆、2kg的乌榄浆混合均匀,制得原料浆,备用;
B、萃取:将30kg原料浆放在100kg的水中,并添加6kg的葫芦茶、3kg的苦丁茶、3kg的积雪草和2kg的东风桔,混合均匀后放入容器内加热萃取,热萃取温度控制为108℃,每次时间控制为1510min,反复煎煮4-5次,热萃取后过滤制得萃取液和原料渣;
C、酶解:将原料渣粉碎处理,并向粉碎后的10kg原料渣中加入12kg浓度为10%的果糖液、2kg的甘草液、0.8kg的纤维素酶、0.7kg的果胶酶,混合均匀,在25℃的环境下酶解3h;
D、灭酶、过滤:将酶解后的原料渣在98℃环境下灭酶35s,将灭酶后的原料渣在220目筛网下进行过滤,得到酶解后的过滤液、滤渣;
E、粉碎:将酶解后的原料滤渣在55℃的温度下烘干后,再进行超细微粉碎处理,粒度为260μm,制得蓝靛果复合粉;
F、混合:取热萃取液5kg、酶解液2kg、蓝靛果复合粉4kg、香兰素0.9kg、金雀根提取汁0.8kg、蛋白糖1kg、马勃汁0.5kg、麦芽汁0.6kg、刺玫果汁0.5kg、乌榄叶粉0.2kg、糊精0.3kg、黄原胶0.2kg,充分混合均匀,制得混合液;
G、浓缩:将混合液装入真空渗透设备中,真空低温浓缩,混合汁的固形物含量真空浓缩至60%;
H、微波干燥:将真空浓缩后的混合液放入烘房中,采用三段式烘干,第一次于80-90℃下烘干25分钟,第二次于 65℃-75℃下烘干35分钟,第三次于55℃-65℃下烘干40分钟,第一次烘干和第二次烘干之间间隔30分钟,第二次烘干和第三次烘干之间间隔20分钟,粉碎后制得蓝靛果复合果粉;
I、包装:将蓝靛果复合果粉用食品级包装材料包装,入通风干燥环境中储存。
有益效果:本方法制作的蓝靛果复合果粉以营养丰富的蓝靛果为原料,确保了果粉内的营养物质,通过将蓝靛果与无花果、羊奶果、洛神果共同热萃取及对滤渣复合酶解处理,能够充分保留原料的活性物质,丰富了果粉成品的活性物质,减少了营养物质的流失,提高了原料的利用率,果粉具有清热解毒、降低血压等功效。
具体实施方式
实施例1:
一种蓝靛果复合果粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
A、原料预处理:采摘新鲜的、成熟的蓝靛果、朝鲜蓟、神秘果和覆盆子,去除果蒂后用清水清洗,滤干水分,打成果浆,取8kg的蓝靛果浆、3kg的朝鲜蓟浆、2kg的神秘果浆、2kg的覆盆子浆混合均匀,制得原料浆,备用;
B、萃取:将15kg原料浆放在80kg的水中,并添加2kg普洱茶、1kg的绿茶菌液、2.5kg的金银花、2kg的槐花和1kg的茺蔚子,混合均匀后进行超声波萃取,设定超声波频率25kHz,保持提取锅恒温55℃,经提取45分钟,放出提取液汁;采用超声波萃取,高效地萃取出原料的有效成分;
C、酶解:将原料渣粉碎处理,并向粉碎后的8kg原料渣中加入10kg浓度为35%的木糖醇液、2kg的阿胶、0.5kg的纤维素酶、0.8kg的果胶酶和0.3kg的蛋白酶,混合均匀,在38℃的环境下酶解55min;
D、灭酶、过滤:将酶解后的原料渣在120℃环境下灭酶25s,将灭酶后的原料渣在280目筛网下进行过滤,得到酶解后的过滤液、滤渣;
E、粉碎:将酶解后的原料滤渣在45℃的温度下烘干后,再进行超细微粉碎处理,粒度为280μm,制得蓝靛果复合粉;
F、混合:取热萃取液3.5kg、酶解液1.8kg、蓝靛果复合粉4kg、麦芽酚0.8kg、五味子提取汁0.6kg、蛋白糖2kg、嫩荷叶粉0.3kg、蕨麻粉0.8kg、白芷粉0.3kg、槐米粉0.1kg、麦芽糊精0.2kg、黄原胶0.3kg,充分混合均匀,制得混合液;
G、真空浓缩:将混合液装入真空渗透设备中,进行抽气实现相对真空,保持负压1小时后恢复常压,并在恢复常压后5小时;再进行充气加压,保持正压0.5小时后恢复常压,保持常压8小时,直至混合汁的固形物含量真空浓缩至40%;
H、微波干燥:将真空浓缩后的混合液在微波真空干燥机中进行低温真空干燥,在微波功率450W、温度60℃、真空度18Pa条件下干燥20分钟,粉碎后制得蓝靛果复合果粉;
I、包装:将蓝靛果复合果粉用食品级包装材料包装,入通风干燥环境中储存。
实施例2:
一种蓝靛果复合果粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
A、原料预处理:采摘新鲜的、成熟的蓝靛果、醋栗、栝楼和芡实,去除果蒂后用清水清洗,烘干后,进行粉碎后过120目筛,取6kg的蓝靛果粉、2kg的醋栗粉、1kg的栝楼粉、1kg的芡实粉混合均匀,制得原料粉,备用;
B、萃取:将10kg原料粉放在30kg的水中,并添加2kg的陈皮、1.5kg的牡丹皮、1.5kg的紫苏叶和1kg的杜仲叶,混合均匀后经超临界二氧化碳萃取1-2次后,回收二氧化碳,过滤,得萃取液和原料滤渣;
C、酶解:将原料渣粉碎处理,并向粉碎后的5kg原料渣中加入8kg浓度为10%的葡萄糖液、0.8kg的蜂胶、0.05kg的纤维素酶、0.1kg的果胶酶,混合均匀,在40℃的环境下酶解45min;
D、灭酶、过滤:将酶解后的原料渣在85℃环境下灭酶30s,将灭酶后的原料渣在120目筛网下进行过滤,得到酶解后的过滤液、滤渣;
E、粉碎:将酶解后的原料滤渣在80℃的温度下烘干后,再进行超细微粉碎处理,粒度为180μm,制得蓝靛果复合粉;
F、混合:取热萃取液3kg、酶解液1.5kg、蓝靛果复合粉3kg、香兰素0.5kg、大蓟根提取汁0.8kg、葡萄糖2kg、土枸杞汁1kg、玫瑰汁0.2kg、枳椇子汁0.8kg、紫苏籽粉0.6kg、糊精0.3kg、海藻酸钠0.2kg,充分混合均匀,制得混合液;
G、真空浓缩:将混合液装入真空渗透设备中,进行抽气实现相对真空,保持负压0.5小时后恢复常压,并在恢复常压后2小时;再进行充气加压,保持正压1小时后恢复常压,保持常压2小时,直至混合汁的固形物含量真空浓缩至45%;
H、微波干燥:将真空浓缩后的混合液在微波真空干燥机中进行低温真空干燥,在微波功率500W、温度65℃、真空度45Pa条件下干燥20分钟,粉碎后制得蓝靛果复合果粉;
I、包装:将蓝靛果复合果粉用食品级包装材料包装,入通风干燥环境中储存。
以上所述仅为本发明的较佳实施例,凡依本发明权利要求范围所做的均等变化,皆应属本发明权利要求的涵盖范围。
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)
1.一种蓝靛果复合果粉的加工方法,其特征在于,所述的加工方法采用以下步骤:
A、原料预处理:采摘新鲜的、成熟的蓝靛果、鸡蛋果、诃子果和乌榄果,去除果蒂后用清水清洗,滤干水分,打成果浆,取15kg的蓝靛果浆、8kg的鸡蛋果浆、5kg的诃子浆、2kg的乌榄浆混合均匀,制得原料浆,备用;
B、萃取:将30kg原料浆放在100kg的水中,并添加6kg的葫芦茶、3kg的苦丁茶、3kg的积雪草和2kg的东风桔,混合均匀后放入容器内加热萃取,热萃取温度控制为108℃,每次时间控制为1510min,反复煎煮4-5次,热萃取后过滤制得萃取液和原料渣;
C、酶解:将原料渣粉碎处理,并向粉碎后的10kg原料渣中加入12kg浓度为10%的果糖液、2kg的甘草液、0.8kg的纤维素酶、0.7kg的果胶酶,混合均匀,在25℃的环境下酶解3h;
D、灭酶、过滤:将酶解后的原料渣在98℃环境下灭酶35s,将灭酶后的原料渣在220目筛网下进行过滤,得到酶解后的过滤液、滤渣;
E、粉碎:将酶解后的原料滤渣在55℃的温度下烘干后,再进行超细微粉碎处理,粒度为260μm,制得蓝靛果复合粉;
F、混合:取热萃取液5kg、酶解液2kg、蓝靛果复合粉4kg、香兰素0.9kg、金雀根提取汁0.8kg、蛋白糖1kg、马勃汁0.5kg、麦芽汁0.6kg、刺玫果汁0.5kg、乌榄叶粉0.2kg、糊精0.3kg、黄原胶0.2kg,充分混合均匀,制得混合液;
G、浓缩:将混合液装入真空渗透设备中,真空低温浓缩,混合汁的固形物含量真空浓缩至60%;
H、微波干燥:将真空浓缩后的混合液放入烘房中,采用三段式烘干,第一次于80-90℃下烘干25分钟,第二次于 65℃-75℃下烘干35分钟,第三次于55℃-65℃下烘干40分钟,第一次烘干和第二次烘干之间间隔30分钟,第二次烘干和第三次烘干之间间隔20分钟,粉碎后制得蓝靛果复合果粉;
I、包装:将蓝靛果复合果粉用食品级包装材料包装,入通风干燥环境中储存。
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