CN112425672A - 一种南酸枣果皮的加工工艺及一种南酸枣果皮茶 - Google Patents
一种南酸枣果皮的加工工艺及一种南酸枣果皮茶 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Chemical & Material Sciences (AREA)
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Abstract
本发明涉及一种南酸枣果皮的加工工艺及一种南酸枣果皮茶,南酸枣果皮的加工工艺,包括:灭菌步骤:取南酸枣果皮,进行灭菌处理;发酵步骤:在经灭菌的南酸枣果皮中接入混合菌种,并在恒温和无氧条件下进行发酵;所述混合菌种包括:植物乳酸杆菌N13、保加利亚乳杆菌和嗜热链球菌;干燥步骤:将经发酵的南酸枣果皮进行干燥,即得经加工的南酸枣果皮;南酸枣果皮茶包括按重量份计的以下有效成分:经加工的南酸枣果皮35‑50份;熟酸枣仁25‑45份;大枣25‑45份;南酸枣果皮通过生物发酵技术进行充分利用,可以作为制备食品、饮品的成分,并能够在食品、饮品中体现南酸枣果皮的独特风味。
Description
技术领域
本发明涉及一种食品材料加工技术领域,更具体地说,它涉及一种南酸枣果皮的加工工艺及一种南酸枣果皮茶。
背景技术
南酸枣又名四眼果、化郎果、鼻涕果,为漆树科植物酸枣树,主要分布在我国南方。南酸枣中含有胡萝卜甾醇、早谷甾醇、水杨酸、鞣花酸、槲皮素、柚皮素、山奈酚-7-o-葡萄糖苷、邻苯二甲酸二(2-乙基己基)酯、多种氨基酸、无机元素硅、钙、钾、钠等化学成分南酸枣皮中也含有丰富的植物多酚、有机酸、膳食纤维和矿物质成分,且具有行气活血,养心,安神的功效。
现有技术中存在将南酸枣制备南酸枣糕,而目前几乎所有的南酸枣糕生产企业在剥皮后,将南酸枣皮直接当作废料扔掉,对环境容易造成污染,也是对资源的浪费。
发明内容
针对现有技术存在的不足,本发明的第一个目的在于提供一种南酸枣果皮的加工工艺,将南酸枣果皮通过生物发酵技术进行充分利用,可以作为制备食品、饮品的成分,并能够在食品、饮品中体现南酸枣果皮的独特风味。
本发明的第二个目的在于提供一种南酸枣果皮茶。
本发明的上述技术的第一个目的是通过以下技术方案得以实现的:一种南酸枣果皮的加工工艺,包括:
灭菌步骤:取南酸枣果皮,进行灭菌处理;
发酵步骤:在经灭菌的南酸枣果皮中接入混合菌种,并在恒温和无氧条件下进行发酵;所述混合菌种包括:植物乳酸杆菌N13、保加利亚乳杆菌和嗜热链球菌;
干燥步骤:将经发酵的南酸枣果皮进行干燥,即得经加工的南酸枣果皮。
在其中一个实施例中,灭菌步骤前,还包括取皮步骤:选择8-9成熟的南酸枣果实,以沸水煮开5-10min,再烫漂果皮开裂了的南酸枣果实,取出南酸枣果皮。
在其中一个实施例中,灭菌步骤中,将南酸枣果皮在沸水中煮开,然后在紫外线的条件下进行灭菌。
在其中一个实施例中,发酵步骤中,所述植物乳酸杆菌N13的接种量为果皮质量的0.05-0.09%,保加利亚乳杆菌的接种量为果皮质量的0.005-0.03%,嗜热链球菌的接种量为果皮质量的0.005-0.03%。
在其中一个实施例中,发酵步骤中,所述植物乳酸杆菌N13的接种量为果皮质量的0.08%,保加利亚乳杆菌的接种量为果皮质量的0.01%,嗜热链球菌的接种量为果皮质量的0.01%。
在其中一个实施例中,发酵步骤中,所述恒温的温度为28-38℃。
在其中一个实施例中,发酵步骤中,所述发酵的时间为3-7天。
在其中一个实施例中,干燥步骤中,将经发酵的南酸枣果皮进行鼓风干燥;所述鼓风干燥的温度为45-60℃,干燥至果皮的水分含量≤10%。
本发明的上述技术的第二个目的是通过以下技术方案得以实现的:一种南酸枣果皮茶,包括按重量份计的以下有效成分:
经加工的南酸枣果皮 35-50份;
熟酸枣仁 25-45份;
大枣 25-45份。
在其中一个实施例中,包括按重量份计的以下有效成分:
经加工的南酸枣果皮 45份;
熟酸枣仁 30份;
大枣 35份。
综上所述,本发明具有以下有益效果:
1、本发明南酸枣果皮的加工工艺中,通过接种特定的混合菌种进行发酵,有利于除去南酸枣果皮中的单宁,调节南酸枣果皮的苦涩,保持南酸枣果皮的独特风味与香气;
2、本发明南酸枣果皮的加工工艺能够维持南酸枣果皮中的营养成分如黄酮类物质、有机酸等,经加工的南酸枣果皮适合作为制备食品、饮品的成分进行进一步的制作;
3、本发明南酸枣果皮茶以经加工的南酸枣果皮配合熟酸枣仁及大枣,冲泡饮用具有提气补血,安神助眠的功效。
具体实施方式
下面结合具体实施方式,对本发明进行详细描述。
一种南酸枣果皮的加工工艺,包括:
取皮步骤:选择8-9成熟的南酸枣果实,以沸水煮开5-10min,可以使得表皮破裂5-8mm,再以温度为95-100℃的水烫漂果皮开裂了的南酸枣果实5-10min,取出南酸枣果皮;
灭菌步骤:将南酸枣果皮在沸水中煮5-15min,沥干水后置于无菌密封环境,使用紫外线进行灭菌处理,然后冷却至40℃以下;
发酵步骤:在经灭菌的南酸枣果皮中接入混合菌种,并在恒温28-38℃和无氧条件下进行发酵3-7天;所述混合菌种包括:植物乳酸杆菌N13、保加利亚乳杆菌和嗜热链球菌;其中所述植物乳酸杆菌N13的接种量为果皮质量的0.05-0.09%,保加利亚乳杆菌的接种量为果皮质量的0.005-0.03%,嗜热链球菌的接种量为果皮质量的0.005-0.03%;
通过混合菌种的特殊成分配比结合无氧发酵条件的时间和温度控制,有利于去除南酸枣果皮中的单宁,调节南酸枣果皮的苦涩,乳酸菌的合理接种量,其产生的酸味,能够配合南酸枣果皮产生独特风味与香气;
干燥步骤:将经发酵的南酸枣果皮进行鼓风干燥;所述鼓风干燥的温度为45-60℃,干燥至果皮的水分含量≤10%,即得经加工的南酸枣果皮;
45-60℃的温度条件结合鼓风干燥的方式,使得南酸枣果皮仍然保持原有的颜色,保持总黄酮、有机酸、VC等营养成分不流失。
将通过上述加工工艺得到的南酸枣果皮制备南酸枣果皮茶,
南酸枣果皮茶包括按重量份计的以下有效成分:
经加工的南酸枣果皮 35-50份;
熟酸枣仁 25-45份;
大枣(可以是去核的枣肉) 25-45份。
实施例1-4和对比例1-6:
实施例1-4及对比例1-6按以下加工工艺进行加工:
包括:
取皮步骤:选择8-9成熟的南酸枣果实,以沸水煮开10min,再以温度为95-100℃的水烫漂果皮开裂了的南酸枣果实10min,取出南酸枣果皮;
灭菌步骤:将南酸枣果皮在沸水中煮10min,沥干水后置于无菌密封环境,使用紫外线进行灭菌处理,然后冷却至40℃以下;
发酵步骤:在经灭菌的南酸枣果皮中接入混合菌种,并分别在恒温31、34、37℃和无氧条件下进行发酵5天;所述混合菌种包括:植物乳酸杆菌N13、保加利亚乳杆菌和嗜热链球菌;具体接种量如表格1所示:
表格1实施例1-4及对比例1-6中混合菌种的接种量(果皮质量的%)
干燥步骤:将经发酵的南酸枣果皮进行鼓风干燥;所述鼓风干燥的温度为46℃,干燥至果皮的水分含量≤10%,即得经加工的南酸枣果皮。
检测例1:
对实施例1-4和对比例1-6的南酸枣果皮进行微生物生长量及单宁含量的检测,单宁检测方法为NYT1600-2008,结果如表格2所示:
表格2微生物生长量及单宁含量的检测结果
实施例2在34℃的发酵温度下,实施例3在34℃、37℃的发酵温度条件下,其单宁含量降低较多,单宁较低,则苦涩味较淡。发酵温度低于25℃或者高于40℃,不利于微生物生长发酵,去涩效果差。
检测例2:
以实施例2在34℃的发酵温度下,研究不同的发酵时间对单宁去除效果的影响,其余步骤不变:
表格3不同发酵时间下的单宁检测结果
如表格3所示,5-7天的发酵时间比较合适,发酵时间少于48小时,去涩效果差,发酵时间长,如大于7天,果皮颜色呈褐色,质地明显变软,不利于枣皮烘干成型。
检测例3:
以实施例2在34℃的发酵温度条件下,经5天发酵后,调整其干燥参数,然后对其中总黄酮、VC、有机酸的含量进行检测,结果如表格4所示:
表格4不同的干燥温度下营养物质含量的检测结果
烘干温度℃ | 总黄酮(mg/100g) | VC(mg/100g) | 有机酸(mg/g) |
烘干前 | 5750 | 1.36 | 14.417 |
46 | 5710 | 1.20 | 14.40 |
52.5 | 5680 | 1.09 | 13.90 |
60 | 5667 | 0.95 | 14.42 |
62.5 | 4800 | 0.56 | 14.19 |
65 | 3990 | 0.20 | 12.08 |
烘干温度小于45℃,干燥时间长,也容易感染杂菌;烘干温度高于60℃,烘干之后颜色明显变深,烘干造成枣皮中VC、黄酮类物质、有机酸流失。
实施例5:
将实施例2的南酸枣果皮制备南酸枣果皮茶,
南酸枣果皮茶包括按重量份计的以下有效成分:
经加工的南酸枣果皮 45份;
熟酸枣仁 30份;
大枣(可以是去核的枣肉) 35份。
每次使用南酸枣果皮茶20-40g以热水冲泡饮用即可。
检测例4:
检测南酸枣果皮茶对于安神助眠功效的检测:
测试人群:测试者为40-60岁人群100人,男女各半,连续饮用南酸枣果皮茶7天,每天以40g冲泡500mL水饮用。统计每晚睡眠时间(男女分开的统计后,取平均值),结果如表格5所示:
表格5睡眠时间测试结果
天数 | 男 | 女 |
0天 | 5.4 | 5.62 |
1天 | 5.45 | 5.66 |
2天 | 5.80 | 5.78 |
3天 | 5.92 | 5.82 |
4天 | 5.98 | 5.95 |
5天 | 6.03 | 6.21 |
6天 | 6.38 | 6.23 |
7天 | 6.64 | 6.71 |
从表格5可以得知,饮用南酸枣果皮茶后,能够延长人群的睡眠时间,提高睡眠质量。
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种南酸枣果皮的加工工艺,其特征在于包括:
灭菌步骤:取南酸枣果皮,进行灭菌处理;
发酵步骤:在经灭菌的南酸枣果皮中接入混合菌种,并在恒温和无氧条件下进行发酵;所述混合菌种包括:植物乳酸杆菌N13、保加利亚乳杆菌和嗜热链球菌;
干燥步骤:将经发酵的南酸枣果皮进行干燥,即得经加工的南酸枣果皮。
2.如权利要求1所述的南酸枣果皮的加工工艺,其特征在于,灭菌步骤前,还包括取皮步骤:选择8-9成熟的南酸枣果实,以沸水煮开5-10min,再烫漂果皮开裂了的南酸枣果实,取出南酸枣果皮。
3.如权利要求1所述的南酸枣果皮的加工工艺,其特征在于,灭菌步骤中,将南酸枣果皮在沸水中煮开,然后在紫外线的条件下进行灭菌。
4.如权利要求1所述的南酸枣果皮的加工工艺,其特征在于,发酵步骤中,所述植物乳酸杆菌N13的接种量为果皮质量的0.05-0.09%,保加利亚乳杆菌的接种量为果皮质量的0.005-0.03%,嗜热链球菌的接种量为果皮质量的0.005-0.03%。
5.如权利要求4所述的南酸枣果皮的加工工艺,其特征在于,发酵步骤中,所述植物乳酸杆菌N13的接种量为果皮质量的0.08%,保加利亚乳杆菌的接种量为果皮质量的0.01%,嗜热链球菌的接种量为果皮质量的0.01%。
6.如权利要求1所述的南酸枣果皮的加工工艺,其特征在于,发酵步骤中,所述恒温的温度为28-38℃。
7.如权利要求1所述的南酸枣果皮的加工工艺,其特征在于,发酵步骤中,所述发酵的时间为3-7天。
8.如权利要求1所述的南酸枣果皮的加工工艺,其特征在于,干燥步骤中,将经发酵的南酸枣果皮进行鼓风干燥;所述鼓风干燥的温度为45-60℃,干燥至果皮的水分含量≤10%。
9.一种南酸枣果皮茶,其特征在于包括按重量份计的以下有效成分:
经加工的南酸枣果皮 35-50份;
熟酸枣仁 25-45份;
大枣 25-45份。
10.如权利要求9所述的南酸枣果皮茶,其特征在于包括按重量份计的以下有效成分:
经加工的南酸枣果皮 45份;
熟酸枣仁 30份;
大枣 35份。
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