CN110013012A - 鲜天麻冻干饼及其制备方法 - Google Patents
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Abstract
本发明公开了鲜天麻冻干饼及其制备方法,其加工工艺包括如下步骤:选取鲜天麻,通过清洗、蒸制、打浆、成型、冻结、真空冷冻干燥即成鲜天麻冻干饼。本发明具有如下优点:1、本发明工艺以鲜天麻为原料加工的鲜天麻冻干饼,保持了天麻中的营养及药效成分最大限度不流失,可避免多程序加工可能导致药材污染问题。2、应用本工艺生产加工出的冻干天麻饼,去除了新鲜天麻中让人不愉悦的气味,具有更佳的口感。3、直接用鲜天麻加工,缩短了生产周期,降低了生产成本。省去了鲜天麻烘干处理工序,可就地加工,省去加工天麻干品的储运成本。4、保质期长。常温下避光保存,保质期可达12个月。5、本方法适合新鲜天麻的大规模加工生产,大大缓解了天麻生产贮藏难、运输难的窘境,其工艺流程稳定,生产操作技术简便,易于中试生产和工业化生产。
Description
技术领域
本发明涉及鲜天麻的加工技术,尤其是一种以鲜天麻加工鲜天麻冻干饼的工艺及产品。
背景技术
天麻作为中国传统的名贵中药材,也是卫健委确定的既是食品又是中药材物质(简称食药物质)药食兼用的常用药材,在国内外已经作为抗老年痴呆、免疫调节等方面重要的常用保健药材,对其进行深入研究与开发利用具有广阔的市场前景。天麻富含天麻素、对羟基苯甲醇、天麻多糖、维生素A、苷类、生物碱、香荚兰醇、香荚兰醛、琥珀酸、β-谷甾醇、黏液质等,其中天麻素、对羟基苯甲醇和天麻多糖是主要成分。
新鲜天麻块茎采挖期非常集中,每年仅10~30天左右,鲜天麻收购季节会出现大量产品无法及时加工和销售的问题,窖藏、沙藏、冻藏都会带来腐烂变质的严重后果。
目前尚未见以鲜天麻为原料加工鲜天麻冻干饼的相关报道。市场上需要一种可有效保持营养及药效成分的采用鲜天麻加工鲜天麻冻干饼的工艺和产品。
发明内容
本发明的目的是提供一种鲜天麻冻干饼的制备方法。
一种鲜天麻冻干饼的制备方法,其特征在于包括如下步骤:
步骤1:清洗:挑选新鲜无腐烂的天麻块茎,常规法清洗去杂;
步骤2:蒸制:将清洗后的天麻蒸10-20分钟,冷却后去除天麻外皮切小块;
步骤3:打浆:将天麻块放入打浆机中,加水制成天麻浆料;
步骤4:成型:取天麻浆料平铺于成型模具初步定型制成饼坯;
步骤5:冻结:将饼坯放入-35℃至-60℃冰箱中进行冻结,冻结时间为2-6小时;
步骤6:真空冷冻干燥:将冻结后的饼坯置入真空冷冻干燥设备冻干仓内,在0℃以下脱水至干燥即成鲜天麻冻干饼;
步骤7:分装、包装。
上述工艺的第一种改进是,还包括在所述打浆步骤中加入大枣,大枣与鲜天麻的质量配比为1:20。
上述工艺的第二种改进是,还包括在所述打浆步骤中加入枸杞,枸杞与鲜天麻的质量配比为1:20。
上述工艺的第三种改进是,还包括在所述打浆步骤中加入桂圆肉,桂圆肉与鲜天麻的质量配比为1:20。
本发明的另一个目的是提供一种以上述方法制成的鲜天麻冻干饼。
以上述方法制备而成的冻干饼。根据辅料的加入情况,冻干饼有不加辅料的原味、大枣味、枸杞味、桂圆味等味型。
本发明具有如下优点:
1、本发明工艺以鲜天麻为原料加工鲜天麻冻干饼,与干天麻为原料制成的的天麻保健品比较,不仅保持了天麻中的营养及药效成分最大限度不流失,避免了传统方法多次加工对营养物质的多层次丢失和破坏,还可避免多程序加工可能导致药材污染问题。2、应用本工艺生产加工出的冻干天麻饼,去除了新鲜天麻中让人不愉悦的气味,具有更佳的口感。3、直接用鲜天麻加工,缩短了生产周期,降低了生产成本。省去了鲜天麻烘干处理工序,可就地加工,省去加工天麻干品的储运成本。4、保质期长。常温下避光保存,保质期可达12个月。5、本方法适合新鲜天麻的大规模加工生产,大大缓解了天麻生产贮藏难、运输难的窘境,其工艺流程稳定,配方优化,生产操作技术简便,易于中试生产和工业化生产。
具体实施方式
以下结合实施例对本发明进一步说明。
实例1:以10千克天麻块茎加工原味鲜天麻冻干饼
一种鲜天麻冻干饼的制备方法,包括如下步骤:
步骤1:清洗:挑选新鲜无腐烂的天麻块茎10千克,常规法清洗去杂;
步骤2:蒸制:将清洗后的天麻蒸10-20分钟,蒸至天麻断面留有白心,白心占天麻断面二分之一,冷却后去除天麻外皮切小块;
步骤3:打浆:将天麻块放入打浆机中,加水制成天麻浆料;
步骤4:成型:取天麻浆料平铺于成型模具初步定型制成饼坯;
步骤5:冻结:将饼坯放入-35℃至-60℃冰箱中进行冻结,冻结时间为2-6小时;
步骤6:真空冷冻干燥:将冻结后的饼坯置入真空冷冻干燥设备冻干仓内,在0℃以下脱水至干燥即成原味鲜天麻冻干饼;
步骤7:分装、包装。
一种以上述方法制备而成的原味鲜天麻冻干饼。
实例2:以10千克天麻块茎加工大枣味鲜天麻冻干饼
一种大枣味鲜天麻冻干饼的制备方法,包括如下步骤:
步骤1:清洗:挑选新鲜无腐烂的天麻块茎10千克,常规法清洗去杂;
步骤2:蒸制:将清洗后的天麻蒸10-20分钟,蒸至天麻断面留有白心,白心占天麻断面二分之一,冷却后去除天麻外皮切小块;
步骤3:打浆:将天麻块与去核后的大枣500克放入打浆机中,加水打浆制成天麻浆料;
步骤4:成型:取天麻浆料平铺于成型模具初步定型制成饼坯;
步骤5:冻结:将饼坯放入-35℃至-60℃冰箱中进行冻结,冻结时间为2-6小时;
步骤6:真空冷冻干燥:将冻结后的饼坯置入真空冷冻干燥设备冻干仓内,在0℃以下脱水至干燥即成鲜天麻冻干饼;
步骤7:分装、包装。
一种以上述方法制备而成的大枣味鲜天麻冻干饼。
实例3:以10千克天麻块茎加工枸杞味鲜天麻冻干饼
一种枸杞味鲜天麻冻干饼的制备方法,其主要工艺步骤同实施例2,区别之处在于步骤3替换为:打浆:将天麻块与枸杞500克放入打浆机中,加水打浆制成天麻浆料。
一种以上述方法制备而成的枸杞味鲜天麻冻干饼。
实例4:以10千克天麻块茎加工桂圆味鲜天麻冻干饼
一种桂圆味鲜天麻冻干饼的制备方法,其主要工艺步骤同实施例2,区别之处在于步骤3替换为:打浆:将天麻块与桂圆肉500克放入打浆机中,加水打浆制成天麻浆料。
一种以上述方法制备而成的桂圆味鲜天麻冻干饼。
本发明可用其它不违背本发明精神或主要特征的具体形式来概述,在不脱离本发明上述主题范围的情况下,根据本领域普通技术知识和惯用手段做出的各种变更和替换,均落入本发明的保护范围。
Claims (8)
1.一种鲜天麻冻干饼的制备方法,其特征在于包括如下步骤:
步骤1:清洗:挑选新鲜无腐烂的天麻块茎,常规法清洗去杂;
步骤2:蒸制:将清洗后的天麻蒸10-20分钟,冷却后去除天麻外皮切小块;
步骤3:打浆:将天麻块放入打浆机中,加水制成天麻浆料;
步骤4:成型:取天麻浆料平铺于成型模具初步定型制成饼坯;
步骤5:冻结:将饼坯放入-35℃至-60℃冰箱中进行冻结,冻结时间为2-6小时;
步骤6:真空冷冻干燥:将冻结后的饼坯置入真空冷冻干燥设备冻干仓内,在0℃以下脱水至干燥即成鲜天麻冻干饼;
步骤7:分装、包装。
2.根据权利要求1所述的一种鲜天麻冻干饼的制备方法,其特征在于:还包括在所述打浆步骤中加入大枣,大枣与鲜天麻的质量配比为1:20。
3.根据权利要求1所述的一种鲜天麻冻干饼的制备方法,其特征在于:还包括在所述打浆步骤中加入枸杞,枸杞与鲜天麻的质量配比为1:20。
4.根据权利要求1所述的一种鲜天麻冻干饼的制备方法,其特征在于:还包括在所述打浆步骤中加入桂圆肉,桂圆肉与鲜天麻的质量配比为1:20。
5.一种根据权利要求1所述方法制成的鲜天麻冻干饼。
6.一种根据权利要求2所述方法制成的鲜天麻冻干饼。
7.一种根据权利要求3所述方法制成的鲜天麻冻干饼。
8.一种根据权利要求4所述方法制成的鲜天麻冻干饼。
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