CN110419722B - 一种芦笋根咀嚼片及其制备方法 - Google Patents
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Abstract
本发明属于保健食品技术领域,具体涉及一种芦笋根咀嚼片及其制备方法。该咀嚼片通过以下原料制备而成:芦笋根25‑30份、红茶提取物1‑2份、海鲜菇粉3‑5份、蔗糖3‑5份、奶粉6‑10份、木糖醇2‑4份、阿拉伯胶1‑2份、硬脂酸镁1‑3份。本发明利用芦笋根制备成咀嚼片,提高芦笋根的利用价值,实现废物再利用;本发明制备的芦笋根咀嚼片,口感细腻,硬度及脆碎度适宜,且外观光洁,无土腥味,具有清香味,无其他异杂味。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种芦笋根咀嚼片及其制备方法。
背景技术
芦笋是指石刁柏嫩茎,属百合科,多年生宿根植物,因其嫩茎挺直,顶端鳞片紧包,形如石刁,枝叶展开酷似松柏针叶,故称石刁柏;又因其供食用的嫩茎,形似芦苇的嫩芽和竹笋,故中国已有很多人习惯将石刁柏称为芦笋。芦笋富含氨基酸、维生素、矿物质、膳食纤维,营养价值丰富,味道鲜美,软嫩可口,是世界十大名菜之一,在国际市场上享有“蔬菜之王”的美称,目前国内外已有多种采用芦笋为主要原料的抗癌药,保健品。
嫩茎是芦笋作为蔬菜的主要可食部分,但同时产生的芦笋根的食品价值没有得到有效开发,被当成垃圾任意丢弃。芦笋根系发达,在土壤中横向伸展可达3m左右,纵深2m左右,大部分根分布在30cm以内的耕作层里。芦笋根占据整棵芦笋的四分之一,我国每年可产生大约几十万吨的芦笋根,数量非常庞大。由于芦笋根含水量较高容易腐烂,大多挖出后晒干当柴火烧,耗费大量的人力物力。芦笋根除了蛋白、矿物质含量丰富外,还含有大量的多糖、皂甙等活性成分,具有一定的营养保健功效。芦笋根具有浓郁的土腥气,因此,难以被有效利用,且现有的咀嚼片中,需要加入大量的糖,口感差,且现有技术中,尚未有将芦笋根制备成咀嚼片的相关记载。
发明内容
针对现有技术存在的问题,本发明提供了一种芦笋根咀嚼片。
本发明还提供了一种芦笋根咀嚼片的制备方法。
为了实现上述目的本发明的技术方案为:
本发明提供了一种芦笋根咀嚼片,通过以下原料制备而成:芦笋根25-30份、红茶提取物1-2份、海鲜菇粉3-5份、蔗糖3-5份、奶粉6-10份、木糖醇2-4份、阿拉伯胶1-2份、硬脂酸镁1-3份。
本发明所使用的红茶提取物采用以下方法制备而成:将红茶加入6倍量的水,回流提取8-10h,过滤后取滤液,将滤液浓缩至原体积的1/3,然后将每20mL浓缩液中加入0.25g的β-CD,然后加热至30℃,加入占浓缩液质量0.2%的柠檬酸,搅拌3h后,得红茶提取物。
本发明还提供了一种芦笋根咀嚼片的制备方法,包括以下步骤:
(1)预处理:挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)去皮:清洗后的芦笋根过去皮液,然后装入蒸汽罐中,在5mpa-6mpa压力下加温10s,然后用水清洗外皮;
(3)匀浆:将去皮后的芦笋根切成2-3cm的小段,加入5-6倍体积的冰水,匀浆;将匀浆液加入红茶提取物、海鲜菇粉,然后缓慢搅拌30-40min,得混合浆料;
(4)熟化制粉:将混合浆料升温至100℃,然后搅拌30min,加入蔗糖,得混合物料A,将阿拉伯胶、木糖醇加水,升温至50-60℃,搅拌溶解,形容混合物料B;将混合物料B边搅拌边加入混合物料A,然后充入氮气,形成气泡浆;将气泡浆喷雾干燥后得芦笋根粉;
(5)制备软材:将芦笋根粉、奶粉混合均匀后,慢慢加水并不断搅拌至可以将其捏成团后可分散即得软材;
(6)造粒:将软材放入摇摆式造粒机中进行造粒,然后将造好的粒置于低温真空干燥箱中干燥,将干燥好的颗粒过14目筛即可;
(7)压片:将过筛后的颗粒加入硬脂酸镁,混合均匀后通过单冲压片机压片即得。
进一步的,步骤(2)中,所述去皮液是由0.2%醋酸、1.5%甘露糖醇、0.5%硬脂酸镁及余量的水组成。
进一步的,步骤(3)中,所述匀浆为在2000-2500rpm条件下,匀浆8-10min。
进一步的,步骤(4)中,所述气泡浆的密度为0.5-0.7g/cm3。
进一步的,步骤(4)中,所述喷雾干燥的参数为:进口风温为100-120 ℃,出风温度50-60 ℃,进料流量为50-90 mL/min。
本发明的有益效果为:
(1)本发明利用芦笋根制备成咀嚼片,提高芦笋根的利用价值,实现废物再利用;
(2)本发明制备的芦笋根咀嚼片,口感细腻,硬度及脆碎度适宜,且外观光洁,无土腥味,具有清香味,无其他异杂味。
具体实施方式
下面通过具体的实施例对本发明的技术方案作进一步的解释和说明。
实施例1
一种芦笋根咀嚼片,通过以下原料制备而成:芦笋根28份、红茶提取物2份、海鲜菇粉4份、蔗糖5份、奶粉10份、木糖醇3份、阿拉伯胶2份、硬脂酸镁3份。
制备方法如下:
(1)预处理:挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)去皮:清洗后的芦笋根过去皮液,然后装入蒸汽罐中,在5mpa-6mpa压力下加温10s,然后用水清洗外皮;
所述去皮液是由0.2%醋酸、1.5%甘露糖醇、0.5%硬脂酸镁及余量的水组成;
(3)匀浆:将去皮后的芦笋根切成2-3cm的小段,加入5-6倍体积的冰水,在2000-2500rpm条件下,匀浆8-10min;将匀浆液加入红茶提取物、海鲜菇粉,然后缓慢搅拌30-40min,得混合浆料;
所述红茶提取物采用以下方法制备而成:将红茶加入6倍量的水,回流提取8-10h,过滤后取滤液,将滤液浓缩至原体积的1/3,然后将每20mL浓缩液中加入0.25g的β-CD,然后加热至30℃,加入占浓缩液质量0.2%的柠檬酸,搅拌3h后,得红茶提取物;
(4)熟化制粉:将混合浆料升温至100℃,然后搅拌30min,加入蔗糖,得混合物料A,将阿拉伯胶、木糖醇加水,升温至50-60℃,搅拌溶解,形容混合物料B;将混合物料B边搅拌边加入混合物料A,然后充入氮气,形成密度为0.5g/cm3的气泡浆;将气泡浆喷雾干燥后得芦笋根粉;
所述喷雾干燥的参数为:进口风温为100-120 ℃,出风温度 50-60 ℃,进料流量为50-90 mL/min;
(5)制备软材:将芦笋根粉、奶粉混合均匀后,慢慢加水并不断搅拌至可以将其捏成团后可分散即得软材;
(6)造粒:将软材放入摇摆式造粒机中进行造粒,然后将造好的粒置于低温真空干燥箱中干燥,将干燥好的颗粒过14目筛即可;
(7)压片:将过筛后的颗粒加入硬脂酸镁,混合均匀后通过单冲压片机压片即得。
实施例2
一种芦笋根咀嚼片,通过以下原料制备而成:芦笋根25份、红茶提取物1份、海鲜菇粉5份、蔗糖3份、奶粉8份、木糖醇3份、阿拉伯胶1份、硬脂酸镁3份。
制备方法同实施例1。
实施例3
一种芦笋根咀嚼片,通过以下原料制备而成:芦笋根30份、红茶提取物2份、海鲜菇粉3份、蔗糖3份、奶粉10份、木糖醇34份、阿拉伯胶2份、硬脂酸镁3份。
制备方法同实施例1。
对比例1
一种芦笋根咀嚼片,通过以下原料制备而成:芦笋根28份、海鲜菇粉6份、蔗糖5份、奶粉10份、木糖醇3份、阿拉伯胶2份、硬脂酸镁3份。
制备方法基本同实施例1,不同之处在于不加入红茶提取物。
对比例2
一种芦笋根咀嚼片,通过以下原料制备而成:芦笋根28份、红茶提取物6份、蔗糖5份、奶粉10份、木糖醇3份、阿拉伯胶2份、硬脂酸镁3份。
制备方法基本同实施例1,不同之处在于不加入海鲜菇粉。
对比例3
一种芦笋根咀嚼片,配方同实施例1;
制备方法如下:
(1)预处理:挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)去皮:清洗后的芦笋根过去皮液(组成同实施例1),然后装入蒸汽罐中,在5mpa-6mpa压力下加温10s,然后用水清洗外皮;
(3)匀浆:将去皮后的芦笋根切成2-3cm的小段,加入5-6倍体积的冰水,在2000-2500rpm条件下,匀浆8-10min;将匀浆液加入红茶提取物、海鲜菇粉,然后缓慢搅拌30-40min,得混合浆料;
(4)熟化制粉:将混合浆料升温至100℃,然后搅拌30min,充入氮气形成密度为0.5g/cm3的气泡浆;将气泡浆喷雾干燥(条件同实施例1)后得芦笋根粉;
(5)制备软材:将芦笋根粉、蔗糖、奶粉、木糖醇、阿拉伯胶混合均匀后,慢慢加水并不断搅拌至可以将其捏成团后可分散即得软材;
(6)造粒:将软材放入摇摆式造粒机中进行造粒,然后将造好的粒置于低温真空干燥箱中干燥,将干燥好的颗粒过14目筛即可;
(7)压片:将过筛后的颗粒加入硬脂酸镁,混合均匀后通过单冲压片机压片即得。
效果实施例
(一)将实施例及对比例制备的咀嚼片进行硬度、 脆碎度检测,具体检测方法如下:
硬度:采用维氏硬度计检测硬度;
脆碎度:将成品咀嚼片,吹去脱落的粉末,精密称量,放入脆碎仪中转动100圈后,取出,除去粉末,脆碎度=损失重量/总重量;
具体检测结果见表1。
表1
(二)将实施例及对比例制备的咀嚼片,每组取100粒置于脆碎仪中进行旋转100圈,取出后,统计无破裂、龟裂、及破碎的保持完整的咀嚼片,统计完整率,具体结果见表2。
表2
(三)将实施例及对比例制备的咀嚼片置于自动恒温恒湿设备中,设备设置:温度为25℃,相对湿度为75%,放置24h后,称重,吸湿性=(吸湿后质量-原始质量)/原始质量×100%,具体结果见表3。
表3
(四)对实施例及对比例制备咀嚼片进行感官评价,具体结果见表4。
表4
Claims (5)
1.一种芦笋根咀嚼片的制备方法,其特征在于,通过以下原料制备而成:芦笋根25-30份、红茶提取物1-2份、海鲜菇粉3-5份、蔗糖3-5份、奶粉6-10份、木糖醇2-4份、阿拉伯胶1-2份、硬脂酸镁1-3份包括以下步骤:
(1)预处理:挑选直径在在1cm以上的芦笋根,经干式除杂机除去沙土和杂质,随后被送至滚筒式清洗机中用水清洗干净;
(2)去皮:清洗后的芦笋根过去皮液,然后装入蒸汽罐中,在5mpa-6mpa压力下加温10s,然后用水清洗外皮;
(3)匀浆:将去皮后的芦笋根切成2-3cm的小段,加入5-6倍体积的冰水,匀浆;将匀浆液加入红茶提取物、海鲜菇粉,然后缓慢搅拌30-40min,得混合浆料;
(4)熟化制粉:将混合浆料升温至100℃,然后搅拌30min,加入蔗糖,得混合物料A,将阿拉伯胶、木糖醇加水,升温至50-60℃,搅拌溶解,形容混合物料B;将混合物料B边搅拌边加入混合物料A,然后充入氮气,形成气泡浆;将气泡浆喷雾干燥后得芦笋根粉;
(5)制备软材:将芦笋根粉、奶粉混合均匀后,慢慢加水并不断搅拌至可以将其捏成团后可分散即得软材;
(6)造粒:将软材放入摇摆式造粒机中进行造粒,然后将造好的粒置于低温真空干燥箱中干燥,将干燥好的颗粒过14目筛即可;
(7)压片:将过筛后的颗粒加入硬脂酸镁,混合均匀后通过单冲压片机压片即得;
所述红茶提取物采用以下方法制备而成:将红茶加入6倍量的水,回流提取8-10h,过滤后取滤液,将滤液浓缩至原体积的1/3,然后将每20mL浓缩液中加入0.25g的β-CD,然后加热至30℃,加入占浓缩液质量0.2%的柠檬酸,搅拌3h后,得红茶提取物。
2.根据权利要求1所述的制备方法,其特征在于,步骤(2)中,所述去皮液是由0.2%醋酸、1.5%甘露糖醇、0.5%硬脂酸镁及余量的水组成。
3.根据权利要求1所述的制备方法,其特征在于,步骤(3)中,所述匀浆为在2000-2500rpm条件下,匀浆8-10min。
4.根据权利要求1所述的制备方法,其特征在于,步骤(4)中,所述气泡浆的密度为0.5-0.7g/cm3。
5.根据权利要求1所述的制备方法,其特征在于,步骤(4)中,所述喷雾干燥的参数为:进口风温为100-120 ℃,出风温度 50-60 ℃,进料流量为50-90 mL/min。
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