CN109497399A - 一种柚子皮膳食纤维粉及其制备方法和应用 - Google Patents
一种柚子皮膳食纤维粉及其制备方法和应用 Download PDFInfo
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Abstract
本发明涉及柚子深加工技术领域,具体涉及一种柚子皮膳食纤维粉及其制备方法,该柚子皮膳食纤维粉是由柚皮粉60‑80份、绿茶粉2‑6份、茶多酚2‑6份、抹茶粉3‑8份、抗性糊精3‑8份、圆苞车前子壳粉5‑8份、凤梨蛋白酶3‑8份、木瓜蛋白酶3‑8份和南瓜蛋白酶3‑8份制成;其主要原料柚皮粉是将柚子皮依次经过柚子酵素浸泡、脱苦、低温烘干、磨粉等特殊工艺制成的。与现有技术相比,本发明的所制备的每100克膳食纤维粉中的总膳食纤维含量高达约84.5克,其原料均为纯天然,来源丰富,制备工艺简单,产量高,不仅降低了成本,而且品质好,环保无污染,可实现大规模工业化生产。
Description
技术领域
本发明涉及柚子深加工技术领域,具体涉及一种柚子皮膳食纤维粉及其制备方法和应用。
背景技术
随着生活水平的提高,食物精细化程度越来越高,动物性食物所占比例大为增加。一些大城市居民膳食脂肪的产热比例,已由几十年前的20%~25%增加至40%~45%,而膳食纤维的摄入量却明显降低,由此导致一些所谓“现代文明病”,如肥胖症、糖尿病、高脂血症等,以及一些与膳食纤维过少有关的疾病,如肠癌、便秘、肠道息肉等发病率日渐增高。膳食纤维是指不会被人体小肠消化吸收,而可以在大肠内发酵的可食用的植物性成分、碳水化合物及其相似物的整体统称。根据溶解性分为水溶性膳食纤维和水不溶性膳食纤维。膳食纤维有降血脂、降血糖、抗癌、预防肠道疾病、预防肥胖等功能。近年来,膳食纤维保健食品的开发受到研究人员的广泛关注,如玉米膳食纤维饼干、苹果皮渣膳食纤维蛋糕、龙须菜膳食纤维酸奶等。
柚子(学名:Citrus maxima)是芸香科植物柚的成熟果实,产于我国南方地区。柚子富含营养物质和较高的药用价值,特别是柚子皮中富含多种活性多糖、黄酮、果胶、天然色素、香精油等多种有益健康的活性成分,且高于柚果中的含量。除此之外研究还发现柚子皮中含有大量水溶性膳食纤维,水溶性膳食纤维是能够溶解于水中的纤维类型,能有效使肠道中的益茵活性化,促进益菌大量繁殖,创造肠道的健康生态,可预防便秘、直肠癌、痔疮及下肢静脉曲张;可改善耐糖量,调节糖尿病人的血糖水平,改善糖尿病症状;能够产生饱腹感,对肥胖病人进食有利,可作为减肥食品;还能够降低血脂,预防动脉粥样硬化和冠心病等心血管疾病的发生。因此,充分利用可溶性膳食纤维,对提高人类健康具有非常积极作用。
目前柚子经人们食用和生产加工后,仍有鲜重20~30%的柚皮无法加以利用。这些柚皮大多被晒干、焚烧或直接当做废弃物扔掉,不仅对生态环境造成了严重污染,而且还大大浪费了柚皮中丰富的资源。近年来,也有部分文献报道了以柚子皮为原料制成饼干等膳食纤维食品,但柚子皮本身具有的苦涩味,这类饼干大多采用其他果蔬或具有特殊甜味的药材成分进行复配,以中和柚子皮带来的苦味,从而使食品中柚子皮的含量较少,获得的膳食纤维含量少,并没有真正发挥出膳食纤维食品的功效。而且,由于饼干原料成分复杂,既增加了饼干的制作工序又增加了饼干成本,不利于膳食纤维的开发和推广,经济效益低。
发明内容
本发明的目的在于针对现有技术中的不足,而提供一种膳食纤维含量高、制备工艺简单、口感好、品质高的柚子皮膳食纤维粉及其制备方法,该柚子皮膳食纤维粉可应用于制备食品、药品、保健品、化妆品以及饲料。
本发明的目的通过以下技术方案实现:
提供一种柚子皮膳食纤维粉,由以下重量份的原料制成:
柚皮粉60-80份、绿茶粉2-6份、茶多酚2-6份、抹茶粉3-8份、抗性糊精3-8份、圆苞车前子壳粉5-8份、凤梨蛋白酶3-8份、木瓜蛋白酶3-8份和南瓜蛋白酶3-8份。
上述技术方案中,所述的一种柚子皮膳食纤维粉,由以下重量份的原料制成:
柚皮粉73份、绿茶粉5份、茶多酚4份、抹茶粉5份、抗性糊精8份、圆苞车前子壳粉7份、凤梨蛋白酶5份、木瓜蛋白6份和南瓜蛋白酶6份。
本发明还提供上述一种柚子皮膳食纤维粉制备方法,包括以下步骤:
步骤a、制备柚子酵素
a1、按重量份计,取红糖15-25份、黑糖8-12份、黄糖或蜂蜜2-4份、梅州金柚皮75-85份、橙子皮8-12份、橘子皮3-8份、茶籽2-4份、柚子花0.5-1.5份、柚子叶0.3-0.8份、,玫瑰花0.3-0.8份和纯净水800-1200份,混合均匀后装入密封容器经自然发酵一段时间,然后过滤,得到柚子酵素;
a2、取步骤a的柚子酵素和清水混合均匀,得到柚子酵素液;
步骤b、制备柚子粉
b1、将新鲜柚子的外皮清洗后,放入所述柚子酵素液中浸泡20-40min,然后清水漂洗后,凉干;
b2、取晾干后的柚子,由外向内削取2-6mm厚的柚子外皮,去除柚子外皮上的黑色斑点,然后切成片状柚子皮,称重备用;
b3、将切好的片状柚子皮进行浸泡脱苦处理:先用75-85℃热水浸泡11-13h,热水泡制完成后再用清水继续浸泡11-13h;
b4、将浸泡好的柚子皮进行脱水,脱水时间为4-6min;
b5、将脱水后的柚子皮均匀装入带孔的不锈钢带烘干盘中,放置于热循环烘干设备中进行烘干,烘干温度为60-70℃,时间为10-12h;
b6、将烘干好的柚子皮放入磨粉机进行研磨,过筛后得到柚皮粉;
步骤c、混合:
按重量份配比,将柚皮粉、绿茶粉、茶多酚、抹茶粉、抗性糊精、圆苞车前子壳粉、凤梨蛋白酶、木瓜蛋白酶和南瓜蛋白酶混合均匀后,得到柚子皮膳食纤维粉。
上述技术方案中,步骤a1中,自然发酵的时间为1-3年。
上述技术方案中,步骤a2中,柚子酵素和清水的质量比为1:(90-110)。
上述技术方案中,步骤b2中,将柚子外皮切成长度为18-22mm、宽度为8-10mm、厚度2-6mm的片状柚子皮。
上述技术方案中,步骤b3中,每kg柚子皮兑5-5.5L热水进行泡制。
本发明还提供上述制备方法所制备的柚子皮膳食纤维粉在制备食品、药品、保健品、化妆品以及饲料中的应用。
本发明的有益效果:
本发明的一种柚子皮膳食纤维粉,是由柚皮粉60-80份、绿茶粉2-6份、茶多酚2-6份、抹茶粉3-8份、抗性糊精3-8份、圆苞车前子壳粉5-8份、凤梨蛋白酶3-8份、木瓜蛋白酶3-8份和南瓜蛋白酶3-8份混合制成,其主要成分柚皮粉是将柚子皮依次经过柚子酵素浸泡、脱苦、低温烘干、磨粉等特殊工艺制成的,其中对柚子皮预处理的步骤是关键,先特制的柚子酵素液浸泡清洗,该步骤是关键,柚子酵素是由柚皮果渣等经过自然发酵制成,其能够产生大量活性酶,能够彻底去除柚皮上的农药残留、细菌、虫卵、病毒等,从而保证加工制成的柚皮分天然、无污染、无刺激的品质;然后筛选出2-6mm厚度的柚子外皮,并加工成一定厚度的片状或丝状,从而更好地保留了柚子皮中富含的水溶性膳食纤维以及柚皮苷等生物活性成分,在经过热、冷水交替浸泡脱苦以及低温烘干,使所制备的柚皮粉中的生物活性成分减少被破坏,并且提高了水溶性膳食纤维含量,而且改善了苦涩的味道,最后通过添加绿茶粉、茶多酚、抹茶粉、抗性糊精以及多种复合蛋白酶进一步调配以改善膳食纤维粉成品的口感、色泽、性状以及有利于人体消化吸收,营养搭配合理,具有预防便秘、改善耐糖量、降低血脂等多种功能,并且每100克膳食纤维粉中的总膳食纤维含量高达约84.5克;此外,本发明原料均为纯天然,来源丰富,制备工艺简单,对设备要求低,生产周期短,产量高,不仅降低了成本,而且膳食纤维含量高,品质好,环保无污染,可实现大规模工业化生产,该柚子膳食纤维粉可应用于制备食品、药品、保健品、化妆品以及饲料,具有非常好的应用前景。
具体实施方式
下面结合具体实施例对本发明作进一步的详细说明,但并不构成对本发明的任何限制。
实施例1:
本实施例的一种柚子皮膳食纤维粉,制备方法如下:
步骤a、制备柚子酵素
a1、按重量份计,取红糖15份、黑糖8份、黄糖2份、梅州金柚皮75份、橙子皮8份,橘子皮3份,茶籽2份,柚子花1份,柚子叶0.5份,玫瑰花0.3份和纯净水800份,混合均匀后装入密封容器经自然发酵一年,然后过滤,得到柚子酵素;
a2、取步骤a的柚子酵素和清水按质量比为1:100混合均匀,得到柚子酵素液;
步骤b、制备柚子粉
b1、将新鲜柚子的外皮清洗后,放入所述柚子酵素液中浸泡30min,然后清水漂洗后,凉干;
b2、取晾干后的柚子,由外向内削取2mm厚的柚子外皮,去除柚子外皮上的黑色斑点,然后切成长度为20mm、宽度为10mm、厚度2mm的片状柚子皮,称重备用;
b3、将切好的片状柚子皮进行浸泡脱苦处理:先用80℃热水浸泡12h,每kg柚子皮兑5L热水进行泡制,热水泡制完成后再用清水继续浸泡12h;
b4、将浸泡好的柚子皮进行脱水,脱水时间为5min;
b5、将脱水后的柚子皮均匀装入带孔的不锈钢带烘干盘中,放置于热循环烘干设备中进行烘干,烘干温度为65℃,时间为11h;
b6、将烘干好的柚子皮放入磨粉机进行研磨,过筛后得到柚皮粉;
步骤c、混合:
按重量份计,将柚皮粉73份、绿茶粉5份、茶多酚4份、抹茶粉5份、抗性糊精8份、圆苞车前子壳粉7份、凤梨蛋白酶5份、木瓜蛋白6份和南瓜蛋白酶6份混合均匀后,得到柚子皮膳食纤维粉。
实施例2:
本实施例的一种柚子皮膳食纤维粉,制备方法如下:
步骤a、制备柚子酵素
a1、按重量份计,取红糖20份、黑糖10份、蜂蜜3份、梅州金柚皮80份、橙子皮10份,橘子皮5份,茶籽3份,柚子花0.5份,柚子叶0.8份,玫瑰花0.8份和纯净水1000份,混合均匀后装入密封容器经自然发酵一年半,然后过滤,得到柚子酵素;
a2、取步骤a的柚子酵素和清水按质量比为1:95混合均匀,得到柚子酵素液;
步骤b、制备柚子粉
b1、将新鲜柚子的外皮清洗后,放入所述柚子酵素液中浸泡20min,然后清水漂洗后,凉干;
b2、取晾干后的柚子,由外向内削取5mm厚的柚子外皮,去除柚子外皮上的黑色斑点,然后切成长度为21mm、宽度为9mm、厚度5mm的片状柚子皮,称重备用;
b3、将切好的片状柚子皮进行浸泡脱苦处理:先用75℃热水浸泡13h,每kg柚子皮兑5.5L热水进行泡制,热水泡制完成后再用清水继续浸泡13h;
b4、将浸泡好的柚子皮进行脱水,脱水时间为6min;
b5、将脱水后的柚子皮均匀装入带孔的不锈钢带烘干盘中,放置于热循环烘干设备中进行烘干,烘干温度为60℃,时间为12h;
b6、将烘干好的柚子皮放入磨粉机进行研磨,过筛后得到柚皮粉;
步骤c、混合:
按重量份计,将柚皮粉67份、绿茶粉4份、茶多酚5份、抹茶粉6份、抗性糊精5份、圆苞车前子壳粉6份、凤梨蛋白酶5份、木瓜蛋白酶7份和南瓜蛋白酶8份混合均匀后,得到柚子皮膳食纤维粉。
实施例3:
本实施例的一种柚子皮膳食纤维粉,制备方法如下:
步骤a、制备柚子酵素
a1、按重量份计,取红糖25份、黑糖12份、黄糖4份、梅州金柚皮85份、橙子皮12份,橘子皮8份,茶籽4份,柚子花1.5份,柚子叶0.8份,玫瑰花0.8份和纯净水1200份,混合均匀后装入密封容器经自然发酵两年,然后过滤,得到柚子酵素;
a2、取步骤a的柚子酵素和清水按质量比为1:110混合均匀,得到柚子酵素液;
步骤b、制备柚子粉
b1、将新鲜柚子的外皮清洗后,放入所述柚子酵素液中浸泡35min,然后清水漂洗后,凉干;
b2、取晾干后的柚子,由外向内削取6mm厚的柚子外皮,去除柚子外皮上的黑色斑点,然后切成长度为22mm、宽度为10mm、厚度6mm的片状柚子皮,称重备用;
b3、将切好的片状柚子皮进行浸泡脱苦处理:先用85℃热水浸泡11h,每kg柚子皮兑5.2L热水进行泡制,热水泡制完成后再用清水继续浸泡11h;
b4、将浸泡好的柚子皮进行脱水,脱水时间为4min;
b5、将脱水后的柚子皮均匀装入带孔的不锈钢带烘干盘中,放置于热循环烘干设备中进行烘干,烘干温度为70℃,时间为10h;
b6、将烘干好的柚子皮放入磨粉机进行研磨,过筛后得到柚皮粉;
步骤c、混合:
按重量份计,将柚皮粉80份、绿茶6份、茶多6份、抹茶粉8份、抗性糊精3份、圆苞车前子壳粉8份、凤梨蛋白酶8份、木瓜蛋白酶8份和南瓜蛋白酶3份混合均匀后,得到柚子皮膳食纤维粉。
实施例4:
本实施例的一种柚子皮膳食纤维粉,制备方法如下:
步骤a、制备柚子酵素
a1、按重量份计,取红糖22份、黑糖11份、蜂蜜3份、梅州金柚皮82份、橙子皮11份,橘子皮6份,茶籽3份,柚子花1.2份,柚子叶0.6份,玫瑰花0.3份和纯净水900份,混合均匀后装入密封容器经自然发酵三年,然后过滤,得到柚子酵素;
a2、取步骤a的柚子酵素和清水按质量比为1:90混合均匀,得到柚子酵素液;
步骤b、制备柚子粉
b1、将新鲜柚子的外皮清洗后,放入所述柚子酵素液中浸泡40min,然后清水漂洗后,凉干;
b2、取晾干后的柚子,由外向内削取4mm厚的柚子外皮,去除柚子外皮上的黑色斑点,然后切成长度为18mm、宽度为8mm、厚度4mm的片状柚子皮,称重备用;
b3、将切好的片状柚子皮进行浸泡脱苦处理:先用82℃热水浸泡12h,每kg柚子皮兑5L热水进行泡制,热水泡制完成后再用清水继续浸泡12h;
b4、将浸泡好的柚子皮进行脱水,脱水时间为5min;
b5、将脱水后的柚子皮均匀装入带孔的不锈钢带烘干盘中,放置于热循环烘干设备中进行烘干,烘干温度为62℃,时间为11h;
b6、将烘干好的柚子皮放入磨粉机进行研磨,过筛后得到柚皮粉;
步骤c、混合:
按重量份计,将柚皮粉60份、绿茶粉2份、茶多酚2份、抹茶粉3份、抗性糊精6份、圆苞车前子壳粉8份、凤梨蛋白酶3份、木瓜蛋白酶3份和南瓜蛋白酶5份混合均匀后,得到柚子皮膳食纤维粉。
以上所举实施例为本发明的较佳实施方式,仅用来方便说明本发明,并非对本发明作任何形式上的限制,任何所属技术领域中具有通常知识者,若在不脱离本发明所提技术特征的范围内,利用本发明所揭示技术内容所作出局部更动或修饰的等效实施例,并且未脱离本发明的技术特征内容,均仍属于本发明技术特征的范围内。
Claims (8)
1.一种柚子皮膳食纤维粉,其特征在于:由以下重量份的原料制成:
柚皮粉60-80份、绿茶粉2-6份、茶多酚2-6份、抹茶粉3-8份、抗性糊精3-8份、圆苞车前子壳粉5-8份、凤梨蛋白酶3-8份、木瓜蛋白酶3-8份和南瓜蛋白酶3-8份。
2.根据权利要求1所述的一种柚子皮膳食纤维粉,其特征在于:由以下重量份的原料制成:
柚皮粉73份、绿茶粉5份、茶多酚4份、抹茶粉5份、抗性糊精8份、圆苞车前子壳粉7份、凤梨蛋白酶5份、木瓜蛋白6份和南瓜蛋白酶6份。
3.如权利要求1或2所述的一种柚子皮膳食纤维粉制备方法,其特征在于:包括以下步骤:
步骤a、制备柚子酵素
a1、按重量份计,取红糖15-25份、黑糖8-12份、黄糖或蜂蜜2-4份、梅州金柚皮75-85份、橙子皮8-12份、橘子皮3-8份、茶籽2-4份、柚子花0.5-1.5份、柚子叶0.3-0.8份、,玫瑰花0.3-0.8份和纯净水800-1200份,混合均匀后装入密封容器经自然发酵一段时间,然后过滤,得到柚子酵素;
a2、取步骤a的柚子酵素和清水混合均匀,得到柚子酵素液;
步骤b、制备柚子粉
b1、将新鲜柚子的外皮清洗后,放入所述柚子酵素液中浸泡20-40min,然后清水漂洗后,凉干;
b2、取晾干后的柚子,由外向内削取2-6mm厚的柚子外皮,去除柚子外皮上的黑色斑点,然后切成片状柚子皮,称重备用;
b3、将切好的片状柚子皮进行浸泡脱苦处理:先用75-85℃热水浸泡11-13h,热水泡制完成后再用清水继续浸泡11-13h;
b4、将浸泡好的柚子皮进行脱水,脱水时间为4-6min;
b5、将脱水后的柚子皮均匀装入带孔的不锈钢带烘干盘中,放置于热循环烘干设备中进行烘干,烘干温度为60-70℃,时间为10-12h;
b6、将烘干好的柚子皮放入磨粉机进行研磨,过筛后得到柚皮粉;
步骤c、混合:
按重量份配比,将柚皮粉、绿茶粉、茶多酚、抹茶粉、抗性糊精、圆苞车前子壳粉、凤梨蛋白酶、木瓜蛋白酶和南瓜蛋白酶混合均匀后,得到柚子皮膳食纤维粉。
4.根据权利要求3所述的一种柚子皮膳食纤维粉的制备方法,其特征在于:步骤a1中,自然发酵的时间为1-3年。
5.根据权利要求3所述的一种柚子皮膳食纤维粉的制备方法,其特征在于:步骤a2中,柚子酵素和清水的质量比为1:(90-110)。
6.根据权利要求3所述的一种柚子皮膳食纤维粉的制备方法,其特征在于:步骤b2中,将柚子外皮切成长度为18-22mm、宽度为8-10mm、厚度2-6mm的片状柚子皮。
7.根据权利要求3所述的一种柚子皮膳食纤维粉的制备方法,其特征在于:步骤b3中,每kg柚子皮兑5-5.5L热水进行泡制。
8.如权利要求3至7任意一项所述的制备方法所制备的柚子皮膳食纤维粉在制备食品、药品、保健品、化妆品以及饲料中的应用。
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