CN110521973A - 一种卷心菜营养粉胶囊及其制备方法 - Google Patents
一种卷心菜营养粉胶囊及其制备方法 Download PDFInfo
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- CN110521973A CN110521973A CN201910898989.5A CN201910898989A CN110521973A CN 110521973 A CN110521973 A CN 110521973A CN 201910898989 A CN201910898989 A CN 201910898989A CN 110521973 A CN110521973 A CN 110521973A
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于果蔬食品深加工技术领域，涉及一种卷心菜营养粉胶囊的制备方法。它是以市售空心胶囊为载体将干粉进行灌装而成。所述干粉是由下述重量份的原料组成：卷心菜粉70～80份，山药粉5～10份，木瓜粉5～10份，粘合剂(玉米淀粉、糯米粉、羟丙基甲基纤维素)0.5～1.5份，润滑剂(聚乙二醇4000、硬脂酸镁、硬脂酸钾)1～3份。本发明以卷心菜粉为主要原料，添加多种食品辅料，产品粉质细腻，选用的营养粉均对胃肠道有益，含有多种营养成分。产品制备方法简便，加工成本低廉，方便携带，随时补充营养。可缓解消化不良，健脾胃，保护胃肠黏膜。
Description
技术领域
本发明涉及一种卷心菜营养粉胶囊的制备方法，属于果蔬食品深加工技术领域。
背景技术
卷心菜即圆白菜，学名结球甘蓝，一种常见蔬菜。约90％的成份为水，富含维生素，在世界卫生组织推荐的最佳食物中排名第三。中医认为卷心菜性平、味甘，归脾、胃经，可补骨髓、润脏腑、益心力、壮筋骨、利脏器、祛结气、清热止痛，主治睡眠不佳、多梦易睡、耳目不聪、关节屈伸不利、胃脘疼痛等病症。卷心菜的营养价值与大白菜相差无几，其中维生素C的含量还要高出一倍左右。此外，卷心菜富含叶酸，这是甘蓝类蔬菜的一个优点。其含有丰富的维生素C、维生素E、β-胡萝卜素等，总的维生素含量比番茄多出3倍。卷心菜中还含有能分解亚硝胺的酶和多酚类的吲哚物质，前者能消除亚硝胺的突变作用，后者对癌细胞有很强的抑制作用，故卷心菜具有一定的抗癌作用。还含有丰富的维生素U，对胃溃疡有着很好的治疗作用，能加速创面愈合，是胃溃疡患者的有效食品。
山药中含有维生素、蛋白质、淀粉、游离氨基酸等多种营养成分，钙、磷和铁等一些矿物质的含量也极为丰富，其中的功能性活性成分包括多糖、多酚类化合物、皂苷、尿囊素、胆甾醇、麦角甾醇、胆碱等，具有抗氧化、抗肿瘤、降血脂、调节肠道菌群、增强机体免疫等多种生理作用。
木瓜具有多种功效，可以增强体质，降低血压，对肠胃有一定的保护作用，有效预防中暑，改善脚气问题，治疗风湿病，还可以有效防治霍乱等疾病。木瓜含有许多有益于人体健康的成分，如维生素、糖类、矿物质、黄酮、蛋白酶类、多种有机酸等，有很高的药用价值和营养价值。
果蔬中含有维生素、矿物质及膳食纤维等人们所需要的营养素，同时果蔬中富含多酚、类胡萝卜素、花青素等促进身体健康和预防慢性病的生物活性物质。但是果蔬受季节限制、成熟后货架期短，而且蔬菜易于褐变、萎蔫而导致腐烂变质。为了更好的满足消费者的需求，同时减少经济损失，将果蔬加工成果蔬粉是目前一个非常重要的发展方向。
发明内容
本发明的目的是提供一种卷心菜营养粉胶囊及其制备方法，将营养丰富的卷心菜制作成卷心菜营养粉胶囊，方便携带和储存。
为了达到上述目的，本发明提供了一种卷心菜营养粉胶囊，其特征在于，按重量份数计，包括以下原料组分：卷心菜粉70～80份，山药粉5～10份，木瓜粉5～10份，粘合剂0.5～1.5份，润滑剂1～3份。
优选地，所述卷心菜营养粉胶囊，按重量份数计，包括以下原料组分：卷心菜粉75份，山药粉8份，木瓜粉8份，粘合剂1份，润滑剂2份。
优选地，所述粘合剂为玉米淀粉、糯米粉或羟丙基甲基纤维素中的一种。
优选地，所述润滑剂为聚乙二醇4000、硬脂酸镁或硬脂酸钾中的一种。
本发明还提供了上述卷心菜营养粉胶囊的制备方法，其特征在于，包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.1～0.3wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1～0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1～0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，粘合剂和润滑剂混合均匀后，放置于干燥洁净环境中备用；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
优选地，所述步骤(4)中，按重量份数计，各组分含量为：卷心菜粉70～80份，山药粉5～10份，木瓜粉5～10份，粘合剂0.5～1.5份，润滑剂1～3份。
与现有技术相比，本发明的有益效果在于：
(1)本发明的方法简便，通过添加粘合剂(玉米淀粉、糯米粉、羟丙基甲基纤维素)，润滑剂(聚乙二醇4000、硬脂酸镁、硬脂酸钾)，来促进胃肠道的蠕动和吸收。制粉前添加柠檬酸进行护色漂烫，可缓解产品的褐变现象。
(2)本方法可操作性强，加工成本低廉，加工过程中营养及功能性成分损失小、食用方便。
具体实施方式
下面结合具体实施例，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所附权利要求书所限定的范围。
本发明各实施例中使用试剂及规格如下：
| 原料名称 | 规格 | 厂家 |
| 柠檬酸 | 500g/瓶 | 国药集团化学试剂有限公司 |
| 玉米淀粉 | 500g/袋 | 新乡良润全谷物食品有限公司 |
| 聚乙二醇4000 | 500g/袋 | 南京威尔药业股份有限公司 |
| 市售空胶囊 | 100粒/袋 | 美国安进制药集团 |
| 糯米粉 | 500g/袋 | 河南黄国粮业股份有限公司 |
| 羟丙基甲基纤维素 | 100g/袋 | 浙江安详生物科技有限公司 |
| 硬脂酸镁 | 100g/袋 | 河南万邦实业有限公司 |
| 硬脂酸钾 | 100g/袋 | 河南万邦实业有限公司 |
实施例1
本实施例提供了一种卷心菜营养粉胶囊的制备方法，具体包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，玉米淀粉和聚乙二醇4000后，放置于干燥洁净环境中备用；其中，卷心菜粉70份，山药粉10份，木瓜粉10份，玉米淀粉1.5份，聚乙二醇4000 3份；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
实施例2
本实施例提供了一种卷心菜营养粉胶囊的制备方法，具体包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，玉米淀粉和聚乙二醇4000后，放置于干燥洁净环境中备用；其中，卷心菜粉75份，山药粉8份，木瓜粉8份，玉米淀粉1份，聚乙二醇4000 2份；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
实施例3
本实施例提供了一种卷心菜营养粉胶囊的制备方法，具体包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.3wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，玉米淀粉和聚乙二醇4000后，放置于干燥洁净环境中备用；其中，卷心菜粉80份，山药粉5份，木瓜粉5份，玉米淀粉0.5份，聚乙二醇4000 1份；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
实施例4
本实施例提供了一种卷心菜营养粉胶囊的制备方法，具体包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，糯米粉和硬脂酸镁后，放置于干燥洁净环境中备用；其中，卷心菜粉70份，山药粉8份，木瓜粉10份，糯米粉1份，硬脂酸镁1份；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
实施例5
本实施例提供了一种卷心菜营养粉胶囊的制备方法，具体包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.2wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，糯米粉和硬脂酸镁后，放置于干燥洁净环境中备用；其中，卷心菜粉80份，山药粉5份，木瓜粉8份，糯米粉1.5份，硬脂酸镁3份；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
实施例6
本实施例提供了一种卷心菜营养粉胶囊的制备方法，具体包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，糯米粉和硬脂酸镁后，放置于干燥洁净环境中备用；其中，卷心菜粉80份，山药粉5份，木瓜粉5份，羟丙基甲基纤维素1份，硬脂酸钾2份；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
对实施例中产品的营养成分进行比较(见表1)，发现实例2配方的营养价值较好，选用其作为优选配方。
表1营养成分对比
| 实施例 | 总酚/mg | 蛋白质/mg | VC/mg | 可溶性糖/mg |
| 1 | 3.305 | 0.157 | 0.588 | 46.1 |
| 2 | 4.270 | 0.157 | 0.673 | 46.4 |
| 3 | 3.748 | 0.156 | 0.563 | 46.2 |
| 4 | 3.586 | 0.150 | 0.595 | 45.9 |
| 5 | 3.824 | 0.154 | 0.628 | 46.0 |
| 6 | 4.10 | 0.154 | 0.640 | 46.1 |
在本发明中，本发明以卷心菜粉为主要原材料，搭配山药粉、木瓜粉、粘合剂(玉米淀粉、糯米粉或羟丙基甲基纤维素)和润滑剂(聚乙二醇4000、硬脂酸镁或硬脂酸钾)形成卷心菜营养粉胶囊的配方。产品制备方法简便，加工成本低廉，方便携带，随时补充营养。可缓解消化不良，健脾胃，保护胃肠黏膜。
Claims (5)
1.一种卷心菜营养粉胶囊，其特征在于，按重量份数计，包括以下原料组分：卷心菜粉70～80份，山药粉5～10份，木瓜粉5～10份，粘合剂0.5～1.5份，润滑剂1～3份。
2.如权利要求1所述的卷心菜营养粉胶囊，其特征在于，按重量份数计，包括以下原料组分：卷心菜粉75份，山药粉8份，木瓜粉8份，粘合剂1份，润滑剂2份。
3.如权利要求1所述的卷心菜营养粉胶囊，其特征在于，所述粘合剂为玉米淀粉、糯米粉或羟丙基甲基纤维素中的一种。
4.如权利要求1所述的卷心菜营养粉胶囊，其特征在于，所述润滑剂为聚乙二醇4000、硬脂酸镁或硬脂酸钾中的一种。
5.权利要求1～4任一项所述的卷心菜营养粉胶囊的制备方法，其特征在于，包括以下步骤：
(1)卷心菜粉的制备：将卷心菜清洗剥叶，切成2～5cm3的碎块，然后放入添加0.1～0.3wt％柠檬酸的100℃沸水中烫漂4～6min，沥干后立即用冷水将其冷却；擦干叶面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将卷心菜干放入粉碎机中粉碎10～20min后，过50～60目筛，得卷心菜粉；
(2)山药粉的制备：将山药去皮后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1～0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干山药片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中低温热风干燥2～4h至物料表面干燥；将山药干放入粉碎机中粉碎10～20min后，过50～60目筛，得山药粉；
(3)木瓜粉的制备：将去皮去籽后，清洗去杂，切成2～4mm的薄片，然后放入添加0.1～0.3wt％柠檬酸的100℃沸水中烫漂5～7min，沥干后立即用冷水将其冷却；擦干木瓜片表面水分，将其均匀平铺于托盘上，于50～60℃的烘干箱中热风干燥2～4h至物料表面干燥，将木瓜干放入粉碎机中粉碎10～20min后，过50～60目筛，得木瓜粉；
(4)营养粉的制备：将卷心菜粉，山药粉，木瓜粉，粘合剂和润滑剂混合均匀后，放置于干燥洁净环境中备用；
(5)成品的制备：在无菌工作台上将卷心菜营养粉装入市售的空胶囊中，再经紫外线杀菌5～10分钟，包装即得卷心菜营养粉胶囊成品。
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