CN109198505A - Using sub- continent Radix Astragali as the food additives and preparation method with health-care efficacy of raw material - Google Patents
Using sub- continent Radix Astragali as the food additives and preparation method with health-care efficacy of raw material Download PDFInfo
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- CN109198505A CN109198505A CN201811057094.0A CN201811057094A CN109198505A CN 109198505 A CN109198505 A CN 109198505A CN 201811057094 A CN201811057094 A CN 201811057094A CN 109198505 A CN109198505 A CN 109198505A
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- 239000009636 Huang Qi Substances 0.000 title claims abstract description 63
- 235000013373 food additive Nutrition 0.000 title claims abstract description 35
- 239000002778 food additive Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000002994 raw material Substances 0.000 title claims abstract description 25
- 241001247821 Ziziphus Species 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 38
- 238000000605 extraction Methods 0.000 claims abstract description 19
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 14
- 235000006533 astragalus Nutrition 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 238000007605 air drying Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000011229 interlayer Substances 0.000 claims abstract description 7
- 238000001291 vacuum drying Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 31
- SRBFZHDQGSBBOR-IOVATXLUSA-N Xylose Natural products O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 28
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 16
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 16
- 239000002562 thickening agent Substances 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 235000019871 vegetable fat Nutrition 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 claims description 4
- 240000008866 Ziziphus nummularia Species 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 239000012535 impurity Substances 0.000 abstract description 6
- 229960003487 xylose Drugs 0.000 description 13
- 239000000284 extract Substances 0.000 description 9
- 244000269722 Thea sinensis Species 0.000 description 7
- 239000003814 drug Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 239000008267 milk Substances 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000002689 soil Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 3
- 241000353135 Psenopsis anomala Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 229940107666 astragalus root Drugs 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002303 glucose derivatives Chemical class 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- LKPLKUMXSAEKID-UHFFFAOYSA-N pentachloronitrobenzene Chemical compound [O-][N+](=O)C1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1Cl LKPLKUMXSAEKID-UHFFFAOYSA-N 0.000 description 2
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 2
- 235000021286 stilbenes Nutrition 0.000 description 2
- JLYXXMFPNIAWKQ-UHFFFAOYSA-N γ Benzene hexachloride Chemical compound ClC1C(Cl)C(Cl)C(Cl)C(Cl)C1Cl JLYXXMFPNIAWKQ-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical group O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical class [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QMNWISYXSJWHRY-YLNUDOOFSA-N astragaloside IV Chemical compound O1[C@H](C(C)(O)C)CC[C@]1(C)[C@@H]1[C@@]2(C)CC[C@]34C[C@]4(CC[C@H](O[C@H]4[C@@H]([C@@H](O)[C@H](O)CO4)O)C4(C)C)[C@H]4[C@@H](O[C@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)C[C@H]3[C@]2(C)C[C@@H]1O QMNWISYXSJWHRY-YLNUDOOFSA-N 0.000 description 1
- QMNWISYXSJWHRY-BCBPIKMJSA-N astragaloside IV Natural products CC(C)(O)[C@@H]1CC[C@@](C)(O1)[C@H]2[C@@H](O)C[C@@]3(C)[C@@H]4C[C@H](O[C@@H]5O[C@H](CO)[C@H](O)[C@@H](O)[C@H]5O)[C@H]6C(C)(C)[C@H](CC[C@@]67C[C@@]47CC[C@]23C)O[C@@H]8OC[C@@H](O)[C@H](O)[C@H]8O QMNWISYXSJWHRY-BCBPIKMJSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- PFKIBRPYVNVMRU-UHFFFAOYSA-N cyclosieversioside F Natural products CC(C)(O)C1COC(C)(C1)C2C(O)CC3(C)C4CC(OC5OC(CO)C(O)C(O)C5O)C6C(C)(C)C(CCC67CC47CCC23C)OC8OCC(O)C(O)C8O PFKIBRPYVNVMRU-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- -1 rubigan trichloroethanes Chemical class 0.000 description 1
- 206010040872 skin infection Diseases 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to field of food, are related to a kind of using sub- continent Radix Astragali as the food additives and preparation method with health-care efficacy of raw material, comprising the following steps: 1) selected sub- continent produces Radix Astragali, and natural air drying pulverizes, obtains sub- continent astragalus membranaceus powder；Northern Shensi jujube is taken, clear water cleaning removal of impurities dries and is baked to semicoke in rear baking oven, pulverizes, obtain jujube powder；2) sub- continent astragalus membranaceus powder and jujube powder are added in the extractor containing closed interlayer, are soaked in water overnight, extraction when being steam heated to boiling obtains extracting solution；3) by extracting solution in cryogenic freezing, vacuum drying；4) freeze-drying product is pulverized and sieved, obtains the food additives with health-care efficacy.The present invention provides one kind can enrich the product form of sub- continent Radix Astragali, increase economic efficiency, can effectively solve northern Shensi jujube deep processing using sub- continent Radix Astragali as the food additives and preparation method with health-care efficacy of raw material.
Description
Technical field
The invention belongs to field of food, are related to a kind of food additives and preparation method with health-care efficacy, especially relate to
And it is a kind of using sub- continent Radix Astragali as the food additives and preparation method with health-care efficacy of raw material.
Background technique
Shaanxi Province Zizhou County is located in loess hilly and gully region of Northern Shaanxi innerland, in Shaanxi Province's Yulin City south, its ground
Sub- arid biogeographic zone between span centre temperate zone, warm temperate zone, has the characteristics that continental monsoon climate, 9.2 DEG C of average temperature of the whole year, frost-free period in year
170 days, sunshine time 2543.3 hours year, percentage of sunshine 59%.Wudinghe River Catchment in county domain, soil is wider, and the soil is porous,
Soil layer is deep, type multiplicity, and wherein loess soil accounts for the 89.97% of county's region soil gross area, and tilth, permeability and water conservation are protected
Fertilizer is functional, and the content of organic matter is high, and production performance is good.Heavy metal free, pesticide residue and industrial and mining enterprises' pollution, have in soil
Develop the natural endowment of green product and non-harmful product.
Advantageous geographical environment and climatic characteristic, impart Zizhou County grow it is a kind of with famous rare of persons particularly liable to develop skin infection's panacea
All many conditions of Chinese medicine Radix Astragali.Have more than 1000 years history in the plantation of Zi Zhou, Radix Astragali, plants experienced, production technology
It is mature.Sub- continent tragacanthin is firmly slightly tough, and solid to have mealiness, xylem is faint yellow to brown color, and matter is hard and continuous, mealiness is sufficient, without dark brown
Color has the unique fragrance of Radix Astragali and sweet taste.Its slightly warm in nature, it is sweet in flavor, have invigorating qi for strengthening superficies, hidroschesis detoxification, myogenic, diuresis, detumescence it
Effect, especially based on qi-restoratives, be usually used in body decline with the passing of time, speech is low, thin and weak pulse person, have the characteristics that mend and oiliness.Through Shan
Western province biological medicine key lab examines for 2002, and sub- continent Radix Astragali contains higher Astragaloside IV, content 0.0839%；Through
The Tianjin field Xin Nei pharmaceutical Co. Ltd feedstock assay, the sub- total BHC of continent Radix Astragali (hexachlorocyclohexanes is commonly called as six six six) content are
(double rubigan trichloroethanes, are commonly called as DDT, two or two three) content N.D, total PCNB (pentachloronitrobenzene) by 0.01ppm, total DDT
Content N.D, arsenic salt content < 0.20ppm, content of beary metal < 20ppm, ash 2.58%, the insoluble ash 0.24% of acid.It is civil
It is known as northeast ginseng, the good reputation of sub- continent stilbene.Sub- continent also becomes the base for uniquely meeting export standard in national six big production base of traditional Chinese medicine,
Sub- continent Radix Astragali also successfully declared geographical protective emblem product in 2008.But all the time Radix Astragali be all used as Chinese medicine and
Management, the application methods such as soup although civil also useful Radix Astragali is steep in wine and simmered, because it is not belonging to integration of drinking and medicinal herbs Chinese medicine, therefore not
It can be used as food development, drug and skin care field solely is used in, greatly limits the development and application range of Radix Astragali.State in 2018
Radix Astragali is elected additional member wherein in the integration of drinking and medicinal herbs catalogue of the newest promulgation of Jia Wei planning commission, this will widen the application model of Radix Astragali industry significantly
It encloses, is of great significance to the development of Radix Astragali industry.The current sub- continent Radix Astragali mainly production and sales in the form of medicine materical crude slice, a small amount of conduct
It makes tea one of raw material, product form is single, scientific and technological content is low, popularity is not low high.
Jujube is one of specialty of North Shaanxi.The North Shaanxi long temperature difference of daily time is big, and jujube is best in quality.But
Northern Shensi jujube excess production capacity at present, sales difficulty, jujube agriculture income is low, leads to the phenomenon that unmanned harvesting occur.Jujube agriculture year after year no
To benefit, jujube is as feed, or even does fuel, causes the huge waste of resource, be after all because deep processing it is inadequate,
No high-valued product can digest the huge jujube of yield.Therefore developing the deep processing of northern Shensi jujube not only has economic significance,
It more can increase jujube agriculture income, drive is got rich.
Summary of the invention
In order to solve the above technical problems in background technology, the present invention provides one kind can enrich sub- continent Radix Astragali
Product form, increase economic efficiency, can effectively solve northern Shensi jujube deep processing using sub- continent Radix Astragali be raw material have health care function
The food additives and preparation method of effect.
To achieve the goals above, the present invention adopts the following technical scheme:
It is a kind of using sub- continent Radix Astragali as the preparation method of the food additives with health-care efficacy of raw material, it is characterised in that:
It the described method comprises the following steps:
1) selected sub- continent produces Radix Astragali, and natural air drying pulverizes, obtains sub- continent astragalus membranaceus powder；Take northern Shensi jujube, clear water cleaning
Removal of impurities, dries and is baked to semicoke in rear baking oven, pulverizes, obtains jujube powder；
2) the resulting sub- continent astragalus membranaceus powder of step 1) and jujube powder are added in the extractor containing closed interlayer, add water logging
Overnight, extraction when being steam heated to boiling obtains extracting solution to bubble；
3) obtained extracting solution will be extracted in step 2) in cryogenic freezing, vacuum drying；
4) freeze-drying product in step 3) is pulverized and sieved, obtains the food additives with health-care efficacy.
Above-mentioned steps 1) neutron continent Radix Astragali be 3 years or more Radix Astragalis main root；The northern Shensi jujube is mature red when producing per year
Jujube.
Above-mentioned steps 1) in baking oven baking temperature be 70 DEG C -90 DEG C, baking time 4-8h.
Above-mentioned steps 2) ratio of neutron continent astragalus membranaceus powder and jujube powder is 5:1-10:1；The amount of water is Radix Astragali and jujube
10-20 times of quality total amount, water used in the extraction process is mountain spring water；Extraction time in the extraction process is 1-
3 times, each 2h.
Above-mentioned steps 3) in cryogenic freezing temperature be not higher than -40 DEG C.
The above method is after step 4) further include:
5) product after taking step 4) to be sieved, is added taste corrigent and thickener stirs evenly.
Above-mentioned steps 5) in taste corrigent be xylose and/or xylitol；The thickener is vegetable fat powder.
When above-mentioned taste corrigent is xylose, the xylose is the xylose of wild jujube nucleocapsid preparation；The taste corrigent with
The dosage of thickener be after every 1000 grams of sieving product addition taste corrigent be no more than 200 grams, thickener be no more than 400
Gram.
It is a kind of based on as described above using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Food additives made of method preparation.
Purposes of the food additives on the food with health-care efficacy as described above.
The invention has the advantages that
The present invention provides a kind of using sub- continent Radix Astragali as the food additives and preparation method with health-care efficacy of raw material,
The food additives use sub- continent Radix Astragali and northern Shensi jujube for raw material, by pretreatment, extraction, compatibility, prepare a kind of with guarantor
The food additives of strong effect.Realize the comprehensive development and utilization of sub- continent Radix Astragali and northern Shensi jujube；Jujube is through excessively high before extraction
Temperature baking generates virtue and draws reaction, generates unique fragrance；The method extracted is mixed with jujube using Radix Astragali, saves the energy, and
Astragalus Root P.E helps to control the moisture absorption phenomenon of Fructus Jujubae extract；Using mountain spring water as extraction water, at low cost, environmentally friendly day
So；It is dried by the way of freeze-drying, substantially reduces the loss of Radix Astragali Yu jujube fragrance component to the greatest extent；The present invention uses
Xylose, xylitol will not bring blood glucose class disease side effect as taste corrigent；Present invention process process is simple, and equipment is wanted
Ask low, small investment is easy to industrialization.The present invention be to provide it is a kind of using sub- continent Radix Astragali, northern Shensi jujube be raw material have health care function
Food additives of effect and preparation method thereof, implement by for the development and utilization of Radix Astragali resource, improve the economic attached of Radix Astragali resource
It is value added that new approach is provided, while new approach is provided to solve the development problem of northern Shensi jujube, in addition there will be bowl spares simultaneously
The Radix Astragali and jujube compatibility of QI invigorating effect provide a kind of food additives with health-care efficacy.
Specific embodiment
Present invention firstly provides a kind of using sub- continent Radix Astragali as the preparation of the food additives with health-care efficacy of raw material
Method, method the following steps are included:
1) selected sub- continent produces Radix Astragali, and natural air drying pulverizes, obtains sub- continent astragalus membranaceus powder；Take northern Shensi jujube, clear water cleaning
Removal of impurities, dries and is baked to semicoke in rear baking oven, pulverizes, obtains jujube powder；Sub- continent Radix Astragali is the main root of 3 years or more Radix Astragalis；
The northern Shensi jujube is when the mature jujube of annual output；The baking temperature of baking oven be 70 DEG C -90 DEG C, preferably 80 DEG C, baking time 4-
8h, preferably 6h；
2) the resulting sub- continent astragalus membranaceus powder of step 1) and jujube powder are added in the extractor containing closed interlayer, add water logging
Overnight, extraction when being steam heated to boiling obtains extracting solution to bubble；The ratio of sub- continent astragalus membranaceus powder and jujube powder is 5:1-10:1；Institute
10-20 times that amount of water is Radix Astragali and jujube quality total amount is stated, water used in the extraction process is mountain spring water；The extraction
Extraction time in the process be 1-3 times, preferably 3 times, each 2h；
3) obtained extracting solution will be extracted in step 2) in cryogenic freezing, vacuum drying；Cryogenic freezing temperature is not higher than -40
℃；
4) freeze-drying product in step 3) is pulverized and sieved, obtains the food additives with health-care efficacy.
5) product after taking step 4) to be sieved, is added taste corrigent and thickener stirs evenly；Taste corrigent is wood
Sugar and/or xylitol；The thickener is vegetable fat powder；When taste corrigent is xylose, the xylose is the preparation of wild jujube nucleocapsid
Xylose；The dosage of the taste corrigent and thickener is that product addition taste corrigent is no more than after every 1000 grams of sieving
200 grams, thickener be no more than 400 grams.
Based on documented method as above, the present invention also provides a kind of food being prepared based on method produced above
Additive, jujube generates unique fragrance by high-temperature baking generation virtue drawing reaction to the food additives before extraction；Using
Radix Astragali mixes the method extracted with jujube, saves the energy, and Astragalus Root P.E helps to control the moisture absorption phenomenon of Fructus Jujubae extract；
Using mountain spring water as extraction water, at low cost, environmental-friendly natural；It is dried by the way of freeze-drying, is largely reduced to the greatest extent
The loss of Radix Astragali and jujube fragrance component；The present invention, as taste corrigent, will not bring blood glucose class using xylose, xylitol
Disease side effect；Present invention process process is simple, and equipment requirement is low, and small investment is easy to industrialization.
In addition, the food additives that method documented by through the invention is prepared are on the food with health-care efficacy
Purposes, such as food additives documented by the present invention can be added in the wheaten food such as milk tea, steamed bun, dumpling wrapper
Add, so that the various foods such as milk tea, steamed bun for being formed all have good health-care efficacy.
Technical solution documented by the present invention will be described in detail with specific embodiment below:
Embodiment 1
1) harvest, pre-process: the sub- continent of life in selected 3 years produces 500 grams of Radix Astragali, and natural air drying, ultramicro grinding obtain Zi Zhouhuang
Stilbene powder；It takes when producing 2500 grams of northern Shensi jujube per year, free from insect pests, clear water cleaning removal of impurities dry in rear baking oven and be baked to semicoke, surpass for 80 DEG C
Crushing of Ultrafine obtains jujube powder；
2) effective component is extracted: step 1) resulting bottle continent astragalus membranaceus powder, jujube powder being added in closed interlayer extractor, water is added
Soaked overnight is steam heated to boiling and extracts 2 times, first time plus water 30L, and second plus 20 liters of water；
3) it is freeze-dried: extracting solution in step 2) being taken to merge filtering, cryogenic freezing to -40 DEG C, vacuum drying；Obtain extract
1350 grams；
4) it crushes: freeze-drying product in step 3) being taken to crushed 200 meshes；
5) additive adds: 270 grams of taste corrigent xylose, 675 grams of vegetable fat powder is added in product after taking step 4) to be sieved,
Stir and evenly mix vacuum packaging.
Embodiment 2
1) harvest, pre-process: the sub- continent of life in selected 3 years produces Radix Astragali 1kg, and natural air drying, ultramicro grinding obtain sub- continent Radix Astragali
Powder；It takes when producing 10kg grams of northern Shensi jujube per year, free from insect pests, clear water cleaning removal of impurities dry in rear baking oven and be baked to semicoke, ultra micro for 80 DEG C
It crushes, obtains jujube powder；
2) effective component is extracted: step 1) resulting bottle continent astragalus membranaceus powder, jujube powder being added in closed interlayer extractor, water is added
Soaked overnight is steam heated to boiling and extracts 3 times, and first time plus water 60L, second plus 40 liters of water, third time adds 25 liters of water；
3) it is freeze-dried: extracting solution in step 2) being taken to merge filtering, cryogenic freezing to -40 DEG C, vacuum drying；Obtain extract
4.5kg；
4) it crushes: freeze-drying product in step 3) being taken to crushed 200 meshes；
5) additive adds: taste corrigent xylose 0.9kg, vegetable fat powder 2.5kg is added in product after taking step 4) to be sieved,
Stir and evenly mix vacuum packaging.
Embodiment 3
1) harvest, pre-process: the sub- continent of life in selected 3 years produces Radix Astragali 10kg, natural air drying, ultramicro grinding；It takes when annual output northern Shensi
Jujube 80kg, free from insect pests, clear water cleaning removal of impurities, dries in rear baking oven and is baked to semicoke, pulverizes for 80 DEG C；
2) effective component is extracted: step 1) resulting bottle continent astragalus membranaceus powder, jujube powder being added in closed interlayer extractor, water is added
Soaked overnight is steam heated to boiling and extracts 3 times, and first time plus water 900L, second plus 500 liters of water, third time adds water 350
It rises；
3) it is freeze-dried: extracting solution in step 2) being taken to merge filtering, cryogenic freezing to -40 DEG C, vacuum drying；Obtain extract
35kg；
4) it crushes: freeze-drying product in step 3) being taken to crushed 200 meshes；
5) additive adds: product after taking step 4) to be sieved, and taste corrigent xylose 7kg, vegetable fat powder 18kg, stirring is added
Mix vacuum packaging.
Application Example:
1, when making pearl milk tea, taking the present invention preparation-obtained has health-care efficacy using sub- continent Radix Astragali as raw material
Food additives be added in pearl milk tea, additional proportion is added according to personal preference, can obtain the speed with health-care efficacy
Molten milk tea, due to including the nutriments such as northern Shensi jujube, sub- continent Radix Astragali and mountain spring water in the instant milk tea, while jujube
Virtue is generated by high-temperature baking and draws reaction, generates unique fragrance；The method extracted is mixed with jujube using Radix Astragali, saves energy
Source, and Astragalus Root P.E helps to control the moisture absorption phenomenon of Fructus Jujubae extract；Using mountain spring water as extraction water, at low cost,
Environmental-friendly natural.
2, when making steamed bun, take the present invention preparation-obtained using sub- continent Radix Astragali as the food with health-care efficacy of raw material
Product additive, which is added in dough to be fermented, to be rubbed uniformly, and additional proportion is added according to personal preference, is cooked by common process
Afterwards, the steamed bun with health-care efficacy can be obtained, fragrance is unique, eats lasting in deutostoma.
3, in fried melon seeds, by the present invention be prepared using sub- continent Radix Astragali as the food with health-care efficacy of raw material
Additive is uniformly mixed with the boiled water cooled down, after impregnating melon seeds, is dried, by common process frying, is obtained with health-care efficacy
Melon seeds.
Claims (10)
1. a kind of using sub- continent Radix Astragali as the preparation method of the food additives with health-care efficacy of raw material, it is characterised in that: institute
State method the following steps are included:
1) selected sub- continent produces Radix Astragali, and natural air drying pulverizes, obtains sub- continent astragalus membranaceus powder；Northern Shensi jujube is taken, clear water cleaning removes
It is miscellaneous, it dries and is baked to semicoke in rear baking oven, pulverize, obtain jujube powder；
2) the resulting sub- continent astragalus membranaceus powder of step 1) and jujube powder are added in the extractor containing closed interlayer, were soaked in water
Night, extraction when being steam heated to boiling obtain extracting solution；
3) obtained extracting solution will be extracted in step 2) in cryogenic freezing, vacuum drying；
4) freeze-drying product in step 3) is pulverized and sieved, obtains the food additives with health-care efficacy.
2. according to claim 1 using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Method, it is characterised in that: step 1) neutron continent Radix Astragali is the main root of 3 years or more Radix Astragalis；The northern Shensi jujube be when produce per year at
Ripe jujube.
3. according to claim 2 using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Method, it is characterised in that: the baking temperature of baking oven is 70 DEG C -90 DEG C in the step 1), baking time 4-8h.
4. according to claim 3 using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Method, it is characterised in that: the ratio of step 2) neutron continent astragalus membranaceus powder and jujube powder is 5:1-10:1；The amount of water is Radix Astragali
With 10-20 times of jujube quality total amount, water used in the extraction process is mountain spring water；Extraction time in the extraction process
Number is 1-3 times, each 2h.
5. according to claim 4 using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Method, it is characterised in that: cryogenic freezing temperature is not higher than -40 DEG C in the step 3).
6. according to claim 1 using sub- continent Radix Astragali as the food additive with health-care efficacy of raw material described in -5 any claims
Add the preparation method of agent, it is characterised in that: the method is after step 4) further include:
5) product after taking step 4) to be sieved, is added taste corrigent and thickener stirs evenly.
7. according to claim 6 using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Method, it is characterised in that: taste corrigent is xylose and/or xylitol in the step 5)；The thickener is vegetable fat powder.
8. according to claim 7 using sub- continent Radix Astragali as the preparation side of the food additives with health-care efficacy of raw material
Method, it is characterised in that: when the taste corrigent is xylose, the xylose is the xylose of wild jujube nucleocapsid preparation；The taste is rectified
The dosage of positive agent and thickener is that product addition taste corrigent is no more than 200 grams, thickener do not surpass after every 1000 grams of sieving
Cross 400 grams.
9. it is a kind of based on described in claim 1-8 any claim using sub- continent Radix Astragali as the food with health-care efficacy of raw material
The food additives that the preparation method of product additive is prepared.
10. purposes of the food additives as claimed in claim 9 on the food with health-care efficacy.
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Application publication date: 20190115 |