CN113383880A - 一种佛手固体饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种佛手固体饮料的制备方法,主要涉及食用品领域;包括步骤:S1、将干佛手粉碎后,过筛,获得佛手微粉;S2、对佛手微粉进行浸提处理;S3、对浸提处理后的佛手进行过滤,获得佛手浸提液;S4、对佛手浸提液进行浓缩处理,获得佛手浓缩液;S5、将佛手浓缩液、柠檬酸、麦芽糊精和砂糖按一定质量比称量,备用;S6、将准备的柠檬酸、麦芽糊精和砂糖进行混料、拌料,获得辅助混料;S7、将准备的佛手浓缩液加入辅助混料并适当地搅拌,获得佛手团粒;S8、将佛手团粒过筛,获得佛手粉末;S9、对佛手粉末进行包装;本发明可以提高佛手产业的经济效益。
Description
技术领域
本发明涉及食用品领域,具体是一种佛手固体饮料的制备方法。
背景技术
佛手为芸香科柑橘属植物,因形状如手而得名,别名佛手柑、五指柑。佛手果药性温、味辛、苦、酸、温,有舒肝理气、健胃止呕、化痰止咳之效,可防治咳嗽、胸闷、没有食欲等身体不适。佛手果中具有黄酮类、多酚、香豆素、活性多糖、蛋白质和矿物质等多种成分。药理实验表明,佛手具有免疫调节作用,常食可提高抵抗疾病的能力。
目前,制作固体饮料选取的材料一般是新鲜的水果,虽然用这种方法得到的产品较好的保留了水果的特性及营养,但水果都有季节性,若水果处理不及时,腐烂的程度会加剧,浪费材料。
发明内容
本发明的目的在于解决现有技术中存在的问题,提供一种佛手固体饮料的制备方法,采用干佛手为原料,不受季节影响,能够避免浪费,拓宽了干佛手的应用范围,提高了佛手的经济效益。
本发明为实现上述目的,通过以下技术方案实现:
一种佛手固体饮料的制备方法,包括步骤:
S1、将干佛手粉碎后,过筛,获得佛手微粉;
S2、对佛手微粉进行浸提处理;
S3、对浸提处理后的佛手进行过滤,获得佛手浸提液;
S4、对佛手浸提液进行浓缩处理,获得佛手浓缩液;
S5、将佛手浓缩液、柠檬酸、麦芽糊精和砂糖按一定质量比称量,备用;
S6、将准备的柠檬酸、麦芽糊精和砂糖进行混料、拌料,获得辅助混料;
S7、将准备的佛手浓缩液加入辅助混料并适当地搅拌,获得佛手团粒;
S8、将佛手团粒过筛,获得佛手粉末;
S9、对佛手粉末进行包装。
优选的,步骤S1中,将挑选好的干佛手用万能粉碎机粉碎30s,休息30s,重复三次,得佛手粗粉,然后将佛手粗粉过100目筛,获得佛手微粉。
优选的,步骤S2中,称取一定重量的佛手粉,以1:20的比例加入蒸馏水后,置于水浴锅中水浴1小时,水浴温度为90℃。
优选的,步骤S3中,将浸提处理后的佛手用四层滤布过滤,除去佛手残渣。
优选的,步骤S4中,将过滤所得的佛手浸提液在真空度为0.13MPa、温度55℃、转速为100r\min条件下进行真空浓缩,至浓缩固形物为50%时结束浓缩。
优选的,步骤S5中,佛手浓缩液、柠檬酸、麦芽糊精和砂糖的质量比为10:0.3:35:55。
优选的,步骤S8中,将佛手团粒过60目筛。
优选的,所述干佛手采用川佛手。
对比现有技术,本发明的有益效果在于:
1、本发明采用干佛手为原料,不受季节影响,能够避免浪费,拓宽了干佛手的应用范围,提高了佛手产业的经济效益。
2、本发明以干佛手、砂糖、麦芽糊精、柠檬酸为原料,特别是以川佛手为原料,干佛手片经破碎、浸提、浓缩,多次混合均匀、干燥最终制成富含多种黄酮及微量元素,有益人体健康的佛手固体饮料,丰富了佛手产品市场。
3、本发明能够延长佛手保存期,且无无明显苦涩口感,能够满足市场需求。
附图说明
附图1是本发明的工艺流程图。
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限定的范围。
实施例:本发明提供一种以干佛手为原料,特别是川佛手为原料,经过破碎、浸提、浓缩、混匀、干燥制成能保留较多营养成份,口感好,以佛手、麦芽糊精、砂糖为主的佛手固体饮料的制备方法。
其工艺原理是:
将干佛手片经破碎、浸提、浓缩,在浓缩液中加入柠檬酸、麦芽糊精和砂糖(质量比为10:0.3:35:55),多次混合均匀,干燥最终制成富含多种黄酮及微量元素,有益人体健康的佛手固体饮料。
依次按如下步骤进行:(1)粉碎、过筛;(2)浸提;(3)过滤;(4)浓缩;(5)配料;(6)混料、拌料;(7)造粒;(8)过筛;(9)包装。
本发明采用湿粉造粒混合工艺制作佛手固体饮料,通过单因素试验和正交试验优化配方得到其最佳配比。
实施例1:
原料:佛手粉10g、麦芽糊精35g、柠檬酸0.3g、砂糖55g。
实施例2:
原料:佛手粉15g、麦芽糊精35g、柠檬酸0.3g、砂糖50g。
实施例3:
原料:佛手粉10g、麦芽糊精40g、柠檬酸0.3g、砂糖50g。
实施例4:上述三例制备方法为:
步骤S1、挑选好的干佛手用万能粉碎机粉碎30s,休息30s,重复三次,得佛手粗粉;过100目筛,获得佛手微粉。
步骤S2、称取佛手粉,以1:20的比例加入蒸馏水于水浴锅中水浴1小时,水浴温度为90℃。
步骤S3、将浸提的佛手用四层滤布过滤,除去佛手残渣。
步骤S4、将过滤所得的佛手浸提液在真空度为0.13MPa、温度55℃、转速为100r\min条件下进行真空浓缩,浓缩固形物为50%时结束浓缩。
步骤S5、将佛手、柠檬酸、麦芽糊精和砂糖按一定质量比称量,备用。
步骤S6、将准备的柠檬酸、麦芽糊精和砂糖进行混料、拌料。
步骤S7、将佛手浓缩液渗入混料中并适当地搅拌,使浓缩液和固态细粉末相互密切接触,产生粘结力而形成团粒。
步骤S8、经造粒的佛手过60目筛。
步骤S9、对过筛的粉末进行包装。
Claims (8)
1.一种佛手固体饮料的制备方法,其特征在于,包括步骤:
S1、将干佛手粉碎后,过筛,获得佛手微粉;
S2、对佛手微粉进行浸提处理;
S3、对浸提处理后的佛手进行过滤,获得佛手浸提液;
S4、对佛手浸提液进行浓缩处理,获得佛手浓缩液;
S5、将佛手浓缩液、柠檬酸、麦芽糊精和砂糖按一定质量比称量,备用;
S6、将准备的柠檬酸、麦芽糊精和砂糖进行混料、拌料,获得辅助混料;
S7、将准备的佛手浓缩液加入辅助混料并适当地搅拌,获得佛手团粒;
S8、将佛手团粒过筛,获得佛手粉末;
S9、对佛手粉末进行包装。
2.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:步骤S1中,将挑选好的干佛手用万能粉碎机粉碎30s,休息30s,重复三次,得佛手粗粉,然后将佛手粗粉过100目筛,获得佛手微粉。
3.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:步骤S2中,称取一定重量的佛手粉,以1:20的比例加入蒸馏水后,置于水浴锅中水浴1小时,水浴温度为90℃。
4.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:步骤S3中,将浸提处理后的佛手用四层滤布过滤,除去佛手残渣。
5.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:步骤S4中,将过滤所得的佛手浸提液在真空度为0.13MPa、温度55℃、转速为100r\min条件下进行真空浓缩,至浓缩固形物为50%时结束浓缩。
6.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:步骤S5中,佛手浓缩液、柠檬酸、麦芽糊精和砂糖的质量比为10:0.3:35:55。
7.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:步骤S8中,将佛手团粒过60目筛。
8.根据权利要求1所述的一种佛手固体饮料的制备方法,其特征在于:所述干佛手采用川佛手。
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CN114431383A (zh) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | 一种含有佛手天然精油的固体饮料及其制备方法 |
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CN101366520A (zh) * | 2008-09-15 | 2009-02-18 | 方云峰 | 一种以佛手为主要原料的营养食品及其制备方法 |
CN106509580A (zh) * | 2015-09-10 | 2017-03-22 | 石家庄以岭药业股份有限公司 | 一种含有佛手的固体饮料及其制备方法 |
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CN101366520A (zh) * | 2008-09-15 | 2009-02-18 | 方云峰 | 一种以佛手为主要原料的营养食品及其制备方法 |
CN106509580A (zh) * | 2015-09-10 | 2017-03-22 | 石家庄以岭药业股份有限公司 | 一种含有佛手的固体饮料及其制备方法 |
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CN114431383A (zh) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | 一种含有佛手天然精油的固体饮料及其制备方法 |
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