CN109275899A - 一种魔芋荷叶复合粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种魔芋荷叶复合粉及其制备方法,该魔芋荷叶复合粉包括荷叶粉、水、魔芋粉和固化剂;其制备方法包括以下步骤:步骤1,将荷叶粉和水混合,搅拌均匀,得荷叶水;步骤2,将魔芋粉加入荷叶水中,搅拌均匀,得糊状物;步骤3,对糊状物进行静置膨化,加入固化剂固化,得凝固物;步骤4,将凝固物注入模具中,煮熟、定型,包装,灭菌,得魔芋荷叶复合粉。该魔芋荷叶复合粉的感官指标、理化指标和微生物指标均符合标准要求,具有降低血液和肝脏中过量的胆固醇及高血糖,抑制大肠癌变的作用,可治疗肿痛、解毒、痰嗽,且具有美白淡斑、减肥等功效,满足消费者对其口感和营养需求;其制备方法简单,生产成本低,适用于企业规模化生产。
Description
技术领域
本发明涉及农副产品加工技术领域,具体涉及一种魔芋荷叶复合粉及其制备方法。
背景技术
魔芋为天南星科魔芋属的多年生草本植物,球茎含有丰富的葡甘露聚糖(简称KGM),它是魔芋的贮备性多糖,也是一种多糖类半纤维。其结构主要是甘露糖和葡萄糖以β—1,4-吡喃糖甘键连接的巨高分子杂多糖。KGM在食品和医药上有重要用途,用KGM产品精粉制作食品和食品添加剂,改善食品风味,有明显的呈昧作用外,其营养价值不提供热能,而具有减肥、调节胆固醇代谢的功能,对动脉硬化、胆结石、便秘、糖尿病、肥胖症等有显著疗效,被称为健康食品。
魔芋食品成为保健休闲食品以来,大受广大人名群众的喜爱,但是现阶段的魔芋食品加工的产品较为单一,口感不佳,无法满足消费者对魔芋食品的口感和营养需求。
发明内容
针对现有技术中存在的问题,本发明的目的在于提供一种魔芋荷叶复合粉及其制备方法,该魔芋荷叶复合粉的感官指标、理化指标和微生物指标均符合标准要求,具有降低血液和肝脏中过量的胆固醇及高血糖,抑制大肠癌变的作用,也具有治疗肿痛、解毒、痰嗽等功效,且具有美白淡斑、减肥等功效,满足消费者对其口感和营养需求;其制备方法简单,生产成本低,适用于企业规模化生产。
为了达到上述目的,本发明采用以下技术方案予以实现。
(一)一种魔芋荷叶复合粉,包括以下原料:荷叶粉、水、魔芋粉和固化剂。
优选的,所述固化剂为氢氧化钙溶液。
优选的,所述氢氧化钙溶液的浓度为1-3%。
优选的,所述原料的用量为:荷叶粉400-600份、水50-150份、魔芋粉11000-19000份和固化剂60-75份。
进一步优选的,所述原料的用量为:荷叶粉500份、水100份、魔芋粉15000份和固化剂67份。
(二)一种魔芋荷叶复合粉的制备方法,包括以下步骤:
步骤1,将荷叶粉和水混合,搅拌均匀,得荷叶水;
步骤2,将魔芋粉加入所述荷叶水中,搅拌均匀,得糊状物;
步骤3,对所述糊状物进行静置膨化,加入固化剂固化,得凝固物;
步骤4,将所述凝固物注入模具中,煮熟、定型,包装,灭菌,得魔芋荷叶复合粉。
优选的,步骤3中,所述静置膨化的时间为1.5-2.5小时。
优选的,步骤3中,所述固化的时间0.5-1分钟。
优选的,步骤4中,所述煮熟的温度为80-90℃,煮熟的时间为3-5分钟。
优选的,步骤4中,所述灭菌的温度为85-100℃,灭菌的时间为20-30分钟。
与现有技术相比,本发明的有益效果为:
本发明所得的魔芋荷叶复合粉的感官指标、理化指标和微生物指标均符合标准要求,具有降低血液和肝脏中过量的胆固醇及高血糖,抑制大肠癌变的作用,也具有治疗肿痛、解毒、痰嗽等功效,且具有美白淡斑、减肥等功效。其制备方法简单,生产成本低,适用于企业规模化生产。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域的技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限制本发明的范围。
实施例1
一种魔芋荷叶复合粉的制备方法,包括以下步骤:
步骤1,将500g荷叶粉和100g水混合,常温搅拌至荷叶粉溶解,得荷叶水。
步骤2,将15kg魔芋粉加入荷叶水中,搅拌均匀,得糊状物。
步骤3,对糊状物进行静置膨化2小时,加入浓度为2%的氢氧化钙溶液67g固化0.75分钟,得凝固物。
步骤4,将凝固物注入模具中挤压成不同的形状,流入85℃碱水流槽中煮熟4分钟、定型,包装,在90℃条件下灭菌25分钟,得魔芋荷叶复合粉。
实施例2
一种魔芋荷叶复合粉的制备方法,包括以下步骤:
步骤1,将400g荷叶粉和50g水混合,常温搅拌至荷叶粉溶解,得荷叶水。
步骤2,将11kg魔芋粉加入荷叶水中,搅拌均匀,得糊状物。
步骤3,对糊状物进行静置膨化1.5小时,加入浓度为1%的氢氧化钙溶液60g固化0.75分钟,得凝固物。
步骤4,将凝固物注入模具中挤压成不同的形状,流入80℃碱水流槽中煮熟3分钟、定型,包装,在90℃条件下灭菌30分钟,得魔芋荷叶复合粉。
实施例3
一种魔芋荷叶复合粉的制备方法,包括以下步骤:
步骤1,将600g荷叶粉和150g水混合,常温搅拌至荷叶粉溶解,得荷叶水。
步骤2,将19kg魔芋粉加入荷叶水中,搅拌均匀,得糊状物。
步骤3,对糊状物进行静置膨化2.5小时,加入浓度为3%的氢氧化钙溶液75g固化1分钟,得凝固物。
步骤4,将凝固物注入模具中挤压成不同的形状,流入80℃碱水流槽中煮熟5分钟、定型,包装,在85℃条件下灭菌30分钟,得魔芋荷叶复合粉。
实施例4
一种魔芋荷叶复合粉的制备方法,包括以下步骤:
步骤1,将500g荷叶粉和150g水混合,常温搅拌至荷叶粉溶解,得荷叶水。
步骤2,将17kg魔芋粉加入荷叶水中,搅拌均匀,得糊状物。
步骤3,对糊状物进行静置膨化2.5小时,加入浓度为2%的氢氧化钙溶液68g固化0.5分钟,得凝固物。
步骤4,将凝固物注入模具中挤压成不同的形状,流入90℃碱水流槽中煮熟3分钟、定型,包装,在100℃条件下灭菌20分钟,得魔芋荷叶复合粉。
以上实施例中,将魔芋粉和荷叶粉的二者功效相融合,所得魔芋荷叶复合粉的感官指标、理化指标和微生物指标均符合标准要求。
本发明魔芋荷叶复合粉中魔芋精粉具有健美减肥、预防和治疗便秘、调节脂质代谢、改善糖代谢等多种功效。荷叶粉里面的主要成分为荷叶碱、柠檬酸、苹果酸、葡萄糖酸、草酸、琥珀酸以及其他抗有丝分裂作用的碱性成分,荷叶粉的主要功效与作用有如下几点:(1)降低血脂:荷叶粉本身就是碱性的食物,而血脂属于酸性物质,所以人体在食用荷叶粉之后,可以起到降低血脂的作用;(2)美白淡斑:荷叶粉中含有丰富的维生素C,而众所周知维生素C是抗氧化、消除自由基的能手,它能够抑制人体内酪胺酶的形成,从而起到美白、淡斑的作用;(3)减肥:从荷叶中提取的生物碱在临床上经常被用作是治疗肥胖症的良药,这是因为在食用荷叶粉之后,可以在人体肠壁上形成一层脂肪隔离膜,这样就可以有效的阻隔人体对脂肪的吸收;(4)防治心血管疾病:荷叶粉中的黄酮类物质可以帮助提高人体内某些酶的活性,起到增加冠脉流量、降低血管舒张压的作用,对防治心血管疾病、冠心病、高血压、心律失常等疾病都具有显著的辅助治疗效果。
本发明所得的复合魔芋粉每日早、晚各冲服一次,每次10g,加水500mL;可用开水冲服,也可根据个人口味混以芝麻、枸杞、麦片、水果等饮品服用。在100例肥胖人群中,坚持早晚服用本品20日后,体重下降2-4公斤者占试验人群总数44%,下降5-7公斤者占试验人群总数51%,其余5%体重下降不足2公斤(需要排除是否没有按用法、用量食用)。以下为本发明所得的魔芋荷叶复合粉的部分临床试验结果:
试验1
王某,女士,35岁,身高162cm,体重维持在125-130斤已有五年之久,连续使用实施例1所得的魔芋荷叶复合粉20日,减重7公斤,并且减重之后面色红润。
试验2
崔某某,女士,55岁,身高168cm,体重维持在165-170斤已有12年之久,连续使用实施例1所得的魔芋荷叶复合粉30日,减重4公斤,且减重之后多年严重的便秘症状已经改善。
虽然,本说明书中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种魔芋荷叶复合粉,其特征在于,包括以下原料:荷叶粉、水、魔芋粉和固化剂。
2.根据权利要求1所述的魔芋荷叶复合粉,其特征在于,所述固化剂为氢氧化钙溶液。
3.根据权利要求2所述的魔芋荷叶复合粉,其特征在于,所述氢氧化钙溶液的浓度为1-3%。
4.根据权利要求1所述的魔芋荷叶复合粉,其特征在于,所述原料的用量为:荷叶粉400-600份、水50-150份、魔芋粉11000-19000份和固化剂60-75份。
5.根据权利要求4所述的魔芋荷叶复合粉,其特征在于,所述原料的用量为:荷叶粉500份、水100份、魔芋粉15000份和固化剂67份。
6.一种魔芋荷叶复合粉的制备方法,其特征在于,包括以下步骤:
步骤1,将荷叶粉和水混合,搅拌均匀,得荷叶水;
步骤2,将魔芋粉加入所述荷叶水中,搅拌均匀,得糊状物;
步骤3,对所述糊状物进行静置膨化,加入固化剂固化,得凝固物;
步骤4,将所述凝固物注入模具中,煮熟、定型,包装,灭菌,得魔芋荷叶复合粉。
7.根据权利要求6所述的魔芋荷叶复合粉的制备方法,其特征在于,步骤3中,所述静置膨化的时间为1.5-2.5小时。
8.根据权利要求6所述的魔芋荷叶复合粉的制备方法,其特征在于,步骤3中,所述固化的时间0.5-1分钟。
9.根据权利要求6所述的魔芋荷叶复合粉的制备方法,其特征在于,步骤4中,所述煮熟的温度为80-90℃,煮熟的时间为3-5分钟。
10.根据权利要求6所述的魔芋荷叶复合粉的制备方法,其特征在于,步骤4中,所述灭菌的温度为85-100℃,灭菌的时间为20-30分钟。
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CN1108062A (zh) * | 1994-12-22 | 1995-09-13 | 张阳德 | 复方魔芋片 |
CN101715928A (zh) * | 2009-11-24 | 2010-06-02 | 西南大学 | 无异味魔芋豆腐制作方法 |
CN107440022A (zh) * | 2017-08-10 | 2017-12-08 | 陕西安康悠源食品有限公司 | 一种水晶魔芋及其制作方法 |
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CN1108062A (zh) * | 1994-12-22 | 1995-09-13 | 张阳德 | 复方魔芋片 |
CN101715928A (zh) * | 2009-11-24 | 2010-06-02 | 西南大学 | 无异味魔芋豆腐制作方法 |
CN107440022A (zh) * | 2017-08-10 | 2017-12-08 | 陕西安康悠源食品有限公司 | 一种水晶魔芋及其制作方法 |
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