CN109601805A - A kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed - Google Patents
A kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed Download PDFInfo
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- CN109601805A CN109601805A CN201811557085.8A CN201811557085A CN109601805A CN 109601805 A CN109601805 A CN 109601805A CN 201811557085 A CN201811557085 A CN 201811557085A CN 109601805 A CN109601805 A CN 109601805A
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- rhizoma gastrodiae
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- instant powder
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 238000009835 boiling Methods 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000305491 Gastrodia elata Species 0.000 title description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 230000009849 deactivation Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 230000001360 synchronised effect Effects 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract 4
- 238000000926 separation method Methods 0.000 claims abstract 3
- 239000000284 extract Substances 0.000 claims abstract 2
- 239000002002 slurry Substances 0.000 claims description 46
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 2
- 239000002893 slag Substances 0.000 claims 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims 1
- 230000002411 adverse Effects 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000000706 filtrate Substances 0.000 claims 1
- 239000012528 membrane Substances 0.000 claims 1
- 238000001223 reverse osmosis Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 20
- 230000008569 process Effects 0.000 abstract description 12
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004140 cleaning Methods 0.000 abstract description 6
- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 abstract description 5
- 229930193974 gastrodin Natural products 0.000 abstract description 5
- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 abstract description 5
- 150000002989 phenols Chemical class 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 2
- 102000003992 Peroxidases Human genes 0.000 abstract 1
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 244000269722 Thea sinensis Species 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 239000011229 interlayer Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000305492 Gastrodia Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods that fixed Rhizoma Gastrodiae instant powder is homogenized using boiling water, after cleaning Rhizoma Gastrodiae fresh goods, put into homogenate equipment, while putting into boiling pure water, enzyme deactivation fixing process is carried out while to the homogenate of fresh Rhizoma Gastrodiae, Rhizoma Gastrodiae homogenate obtained is cooled down rapidly by heat exchanger, and homogenate passes through stirring again and extracts, slag-liquid separation, filtering, concentration, sterilizing and drying process, are made Rhizoma Gastrodiae instant powder.Using being added, boiling water is synchronous to be homogenized the present invention, quickly the enzymes such as peroxidase, β-glycosidic bond enzyme in fresh Rhizoma Gastrodiae can be inactivated, so that the effective components such as phenols component and Gastrodine in Rhizoma Gastrodiae are retained to the greatest extent, want high by 15% or more compared to traditional handicraft gastrodin content, and entire technique of the invention keeps Rhizoma Gastrodiae instant powder color obtained milky white, water energy is added to dissolve rapidly, solution clear can be applied in the healthy functions drink and food of high-quality.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation for the gastrodia elata submicron powder that boiling water homogenate is fixed
Method.
Background technique
Rhizoma Gastrodiae (Gastrodia elata Blume) is the perennial parasitic herbaceous plant of orchid family Gastrodia, with dry tuber
It is used as medicine, is the common rare traditional Chinese medicine in China, there is the effect of Inflammation Zhijing, suppressing liver-YANG, dispelling wind and removing obstruction in the meridians.National health family planning
Entrust food department in 2018 using Rhizoma Gastrodiae as be both food according to tradition and Chinese medicine substance development produce as a trial.
Traditional Rhizoma Gastrodiae processing technology is after cleaning fresh Rhizoma Gastrodiae, to be cooked, sulfur fumigation or steamed to entire Rhizoma Gastrodiae
People can be allowed more fully to be absorbed and utilized in Rhizoma Gastrodiae by the way that Rhizoma Gastrodiae dry product to be process by extra-fine grinding technique at dry product
Biological health composition abundant, preferably plays its health value.But there are many problems for traditional handicraft, such as manufactured day
The numb powder duration is long, and loss of effective components is more, grained matte, and in whole process, the polysaccharose substance in Rhizoma Gastrodiae
Easily fast decoupled at high temperature and gelatinization, and there is no this critical control point of sterilization process, product matter in traditional handicraft
Amount safety not can fully ensure that, so being restricted in the use scope of product.
In recent years also some about the improved report of Rhizoma Gastrodiae processing technology, such as: patent of invention CN201610496758 is adopted
With the production method for the Rhizoma Gastrodiae powder that vacuum and low temperature bakes, highest baking temperature has also reached 150 DEG C, and optimum temperature is 100 DEG C, is made
It is obvious to obtain the loss of effective components such as phenols component and the Gastrodine in Rhizoma Gastrodiae, also there is cooked-on risk.
The present inventor has also applied for a kind of preparation method of low oxalic acid ultrafine green tea powder of CN201810668767-, needle before
Be the mode for first inactivating again defibrination to the processing method of green tea because boiling water can rapidly by the oxidation enzyme-deactivating in tealeaves, and
Rhizoma Gastrodiae obviously inactivates inefficient in this way.
Summary of the invention
Goal of the invention: the present invention provides a kind of gastrodia elata submicron powders as made from boiling water homogenate fixation, pass through boiling water
Enzyme in the broken fresh Rhizoma Gastrodiae of homogenate carries out quick inactivating, and boiling water is inactivated while homogenate, substantially increases inactivation
Efficiency passes through heat exchanger pair so that the effective components such as phenols component and Gastrodine in Rhizoma Gastrodiae are retained to the greatest extent
Rhizoma Gastrodiae homogenate after enzyme-deactivating cools down rapidly, can avoid the fast decoupled and paste of polysaccharose substance at high temperature in Rhizoma Gastrodiae
Change, the polysaccharide component being sufficiently reserved in Rhizoma Gastrodiae fresh goods, gastrodia elata submicron powder color obtained is milky white, and fine and smooth, mouthfeel is good, before dry
Sterilization process, it can be ensured that the content of microorganisms of gastrodia elata submicron powder reaches national solid beverage standard, is used as Rhizoma Gastrodiae according to tradition
It is both food and Chinese medicine substance expansion application range.
The technical solution adopted by the present invention: a kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed, including it is following
Step:
Step 1, after Rhizoma Gastrodiae fresh feed being cleaned, investment refining equipment synchronous with boiling pure water wears into thick slurries, thick to starch
Liquid keeps 1-10min in 80 DEG C of temperatures above；
Step 2, the good thick slurries of enzyme deactivation are cooled to rapidly 20-45 DEG C with heat exchanger.
Step 3, by after cooling thick slurries superhigh-voltage homogenizing machine or high pressure Microfluidizer be further processed, realize
The effect of micronized pulverization；
Step 4, it is green that Rhizoma Gastrodiae ultra micro can be obtained after concentration, sterilizing, dry and screening in the slurries after micronized pulverization
Tea powder.
Specifically, the ratio of fresh feed and boiling water is 1~2:1~5 in the step 1.
Specifically, thick slurries need to keep 1-10min in 80 DEG C of temperatures above in the step 1, so as to will be in thick slurries
Enzyme sufficiently inactivate.
Specifically, refining equipment is colloid fiberizer or wet type fiberizer in the step 1.
Specifically, the thick slurries are slurries of the partial size less than 48 mesh.
Specifically, the heat exchanger in the step 2 can use pipe heat exchanger and plate heat exchanger, be changed using tubular type
Hot device better effect.
Specifically, the thick slurries in the step 2, temperature needs are down to 20-45 DEG C within 10min.
Specifically, the working pressure range of superhigh-voltage homogenizing machine or high pressure Microfluidizer is 10 in the step 3,
000-45,000psi, using the better effect of high pressure Microfluidizer.
Specifically, traditional vacuum concentration or positive osmosis concentration can be used in concentration in the step 4, uses positive osmosis concentration
Effect it is more preferable.
Specifically, sterilizing can use pasteurization, ultra high temperature short time sterilization or ultra-high pressure sterilization in the step 4, make
With the better effect of ultra-high pressure sterilization.
Specifically, in the step 4 drying can using freeze-drying or spray drying, using freeze-drying effect more
It is good.
Specifically, screening is sieved with accurate screening machine in the step 4, takes lower part of screen point.
Compared with prior art the present invention reach the utility model has the advantages that the present invention has the advantages that by boiling water homogenate fixation
Gastrodia elata submicron powder obtained, quick inactivating is carried out by the enzyme in the broken fresh Rhizoma Gastrodiae of boiling water homogenate, boiling water homogenate it is same
Shi Jinhang inactivation, substantially increases the efficiency of inactivation, so that the effective components such as phenols component and Gastrodine in Rhizoma Gastrodiae obtain most
The reservation of big degree, cools down rapidly to the Rhizoma Gastrodiae homogenate after enzyme-deactivating by heat exchanger, can avoid the polysaccharide in Rhizoma Gastrodiae
Substance fast decoupled at high temperature and gelatinization, the polysaccharide component being sufficiently reserved in Rhizoma Gastrodiae fresh goods, entire technical process, including it is broken
Broken homogenate, ultra micro homogeneous, concentration and sterilization process are rapidly completed under the conditions of liquid, and the effective component in fresh Rhizoma Gastrodiae can obtain
To being sufficiently reserved, gastrodia elata submicron powder color obtained is milky white, and fine and smooth, mouthfeel is good, the sterilization process before drying, it can be ensured that Rhizoma Gastrodiae is super
The content of microorganisms of micro mist reaches national solid beverage standard, and being used as Rhizoma Gastrodiae according to tradition is both food and Chinese medicine substance
Expand application range.Product is except in addition to directly drinking, can be widely applied to Tianma food, among Medicines and Health Product etc., with reinforcing
Its nutritional health function meets demand of the public to natural nutrition health.
Specific embodiment
Embodiment 1
A kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed, comprising the following steps:
(1) after cleaning Rhizoma Gastrodiae fresh goods, boiling pure water with 3 times of quality synchronizes and pours into colloid mill and wear into thick slurries, feed liquid
60 mesh screens are crossed, filtered thick slurries are transferred to interlayer storage tank, and temperature is maintained at 80 DEG C -85 DEG C, keep the temperature 3min；
(2) the slurries pipe heat exchanger that enzyme deactivation is good is cooled to 30 DEG C or less by thick slurries within 2min；
(3) slurries to have cooled down are further processed, pressure 20,000psi with superhigh-voltage homogenizing machine, realize that ultra micro is broken
Broken effect, for slurries in homogenizing process, temperature is maintained at 30 DEG C or less；
(4) the Rhizoma Gastrodiae slurries after micronized pulverization are concentrated with traditional vacuum thickener, thickening temperature control 40 DEG C with
Interior, being concentrated into solid content is 30% or more；
(5) after the Rhizoma Gastrodiae slurries flexible package after being concentrated, in closed ultrahigh pressure vessel, water is used to apply as medium
500MPa pressure sterilization；
(6) after the tea slurries after sterilizing are frozen into solid-state under -40 DEG C of low temperature, Rhizoma Gastrodiae is obtained by vacuum freeze drying
Ultramicro-powder, vacuum degree 1.3-3 pa.
By the gastrodia elata submicron powder that the present embodiment technique is made, color is milky white, fine and smooth, can be scattered in well often by stirring
Warm water, the gastrodin content rate of recovery (based on the content in fresh Rhizoma Gastrodiae raw material) can reach 98% or more.
Embodiment 2
A kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed, comprising the following steps:
(1) after cleaning Rhizoma Gastrodiae fresh goods, boiling pure water with 4 times of quality synchronizes and pours into colloid mill and wear into thick slurries, feed liquid
60 mesh screens are crossed, filtered thick slurries are transferred to interlayer storage tank, and temperature is maintained at 90 DEG C -95 DEG C, keep the temperature 1min；
(2) the slurries plate heat exchanger that enzyme deactivation is good is cooled to 35 DEG C or less by thick slurries within 3min；
(3) slurries to have cooled down are further processed, pressure 30,000psi with high pressure Microfluidizer, are realized super
Micro- broken effect, for slurries in homogenizing process, temperature is maintained at 35 DEG C or less；
(4) the Rhizoma Gastrodiae slurries after micronized pulverization are concentrated with traditional vacuum thickener, thickening temperature control 40 DEG C with
Interior, being concentrated into solid content is 20% or more；
(5) slurries are sterilized with UHT, and temperature is 120-140 DEG C, and the time is 12 seconds；
(6) the tea slurries spray drying after sterilizing, 160 DEG C of inlet air temperature, 90 DEG C of leaving air temp, Cheng Fen.
By the gastrodia elata submicron powder that the present embodiment technique is made, color is milky white, fine and smooth, can be scattered in well often by stirring
Warm water, the gastrodin content rate of recovery (based on the content in fresh Rhizoma Gastrodiae raw material) can reach 95% or more.
Embodiment 3
A kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed, comprising the following steps:
(1) after cleaning Rhizoma Gastrodiae fresh goods, boiling pure water with 5 times of quality synchronizes and pours into colloid mill and wear into thick slurries, feed liquid
60 mesh screens are crossed, filtered thick slurries are transferred to interlayer storage tank, and temperature is maintained at 80 DEG C -85 DEG C, keep the temperature 2min；
(2) the slurries plate heat exchanger that enzyme deactivation is good is cooled to 35 DEG C or less by thick slurries within 3min；
(3) slurries to have cooled down are further processed, pressure 30,000psi with high pressure Microfluidizer, are realized super
Micro- broken effect, for slurries in homogenizing process, temperature is maintained at 35 DEG C or less；
(4) the Rhizoma Gastrodiae slurries after micronized pulverization are concentrated with positive osmosis concentration equipment, thickening temperature control 30 DEG C with
Interior, being concentrated into solid content is 18% or more；
(5) slurries are sterilized with pasteurization, and temperature is 90 DEG C, time 10min；
(6) the tea slurries spray drying after sterilizing, 180 DEG C of inlet air temperature, 90 DEG C of leaving air temp, Cheng Fen.
By the gastrodia elata submicron powder that the present embodiment technique is made, color is milky white, fine and smooth, can be scattered in well often by stirring
Warm water, the gastrodin content rate of recovery (based on the content in fresh Rhizoma Gastrodiae raw material) can reach 95% or more.
Embodiment 4
A kind of preparation method for the gastrodia elata submicron powder that boiling water homogenate is fixed, comprising the following steps:
(1) after cleaning Rhizoma Gastrodiae fresh goods, boiling pure water with 2 times of quality synchronizes and pours into colloid mill and wear into thick slurries (feed liquid
Cross 60 mesh screens), filtered thick slurries are transferred to interlayer storage tank, and temperature is maintained at 80 DEG C -85 DEG C, keep the temperature 2min；
(2) the slurries plate heat exchanger that enzyme deactivation is good is cooled to 35 DEG C or less by thick slurries within 3min；
(3) slurries to have cooled down are further processed, pressure 20,000psi with high pressure Microfluidizer, are realized super
Micro- broken effect, for slurries in homogenizing process, temperature is maintained at 35 DEG C or less.
(4) the Rhizoma Gastrodiae slurries after micronized pulverization are sterilized with pasteurization, and temperature is 90 DEG C, time 10min；
(5) the tea slurries spray drying after sterilizing, 180 DEG C of inlet air temperature, 90 DEG C of leaving air temp, Cheng Fen.
By the gastrodia elata submicron powder that the present embodiment technique is made, color is milky white, fine and smooth, can be preferably scattered in often by stirring
Warm water, the gastrodin content rate of recovery (based on the content in fresh Rhizoma Gastrodiae raw material) can reach 95% or more.
Claims (9)
1. a kind of preparation method for the Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed, which comprises the following steps:
Step (1): after Rhizoma Gastrodiae fresh feed is cleaned, investment refining equipment synchronous with boiling pure water wears into thick slurries, homogenate
1-10min is kept in 80 DEG C of temperatures above；
Step (2): the good homogenate of enzyme deactivation is cooled to 20-45 DEG C with heat exchanger in 10min；
Step (3): 10-30min is extracted into the homogenate stirring after cooling, 20-45 DEG C of temperature, then passes through slag-liquid separation, mistake
After filter, filtrate is concentrated, obtains concentrate；
Step (4): Rhizoma Gastrodiae instant powder can be obtained after sterilizing, dry and screening in concentrate.
2. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
Stating the ratio of Rhizoma Gastrodiae fresh feed and boiling water in step (1) is 1~2:1~5.
3. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
Stating refining equipment in step (1) is colloid fiberizer or wet type fiberizer.
4. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
Stating the homogenate in step 1 is the slurries that partial size is 10-100 mesh.
5. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
The stirring stated in step (3) is extracted, including extractor extracts, fair current is extracted or adverse current is extracted.
6. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
The slag-liquid separation in step (3) is stated, including centrifugation is removed slag or filter screen removes slag.
7. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
State the filtering in step (3), including film filtering or diatomite filtering.
8. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
Concentration in step (3) is stated to be concentrated using reverse osmosis membrane.
9. a kind of preparation method of Rhizoma Gastrodiae instant powder that boiling water homogenate is fixed according to claim 1, it is characterised in that: institute
It states sterilizing in step (4) and uses ultra-high pressure sterilization.
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| CN116459318A (en) * | 2023-05-29 | 2023-07-21 | 昆明理工大学 | Preparation method of gastrodia elata hydrolysate |
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