CN114601158A - 一种具有保健功能的铁皮石斛叶代餐粉制备方法 - Google Patents
一种具有保健功能的铁皮石斛叶代餐粉制备方法 Download PDFInfo
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Abstract
本发明涉及是食品加工技术领域,具体地说,涉及一种具有保健功能的铁皮石斛叶代餐粉制备方法,其包括以下步骤:原料清洗、杀菌、铁皮石斛粉制备、谷物粉制备、控温干燥、产品参数调整及包装。在现有的铁皮石斛食品制备方式中其叶片部分大都被舍弃,造成了极大的浪费,同时目前市面上也没有采用铁皮石斛为原料制作成的代餐粉。本发明可以利用铁皮石斛叶进行代餐粉的制备,且最大限度的保留了铁皮石斛叶中酮类、菲类、酯类、生物碱、糖类、氨基酸等活性成分有效活性成分,同时配合其他通过炒制或烘焙的谷物使香气更为浓郁,不但可以使消费者在口味和食用乐趣上得到满足,也可以摄入多种铁皮石斛叶所特有的有益成分。
Description
技术领域
本发明涉及食品加工技术领域,具体地说,涉及一种具有保健功能的铁皮石斛叶代餐粉制备方法。
背景技术
石斛是我国名贵的中药材,最早记载于《神农本草经》,被列为上品,具有滋阴清热、生津益胃、强身等功效。其中铁皮石斛是我国目前种植面积最大,应用最广的石斛佳品,已被国家列为食品新资源,是我国传统名贵中药材,含有酮类、菲类、酯类、生物碱、糖类、氨基酸等活性成分。其中生物碱是铁皮石斛的主要药效成分之一,生物碱作为石斛典型的植物次生代谢物,具有调节血糖、抗肿瘤、抗病毒、抗炎及保护胃肠道等作用,有研究表明铁皮石斛不同部位的生物碱含量不同,主要集中于茎部,占全株含量57%~74%,而铁皮石斛茎中总生物碱和总黄酮的含量均较低,这两种药效成分均主要集中于叶且在叶中的含量明显高于茎,铁皮石斛鲜茎和干品均可食用,花晾干或烘干后可作花茶,而有关叶代餐粉的制作和品质研究较少。
铁皮石斛作为保健食品开发超过70种,越来越受到消费者的推崇,现有铁皮石斛相关保健食品涵盖剂型有颗粒、胶囊、浸膏、片剂(含普通片剂、含片、咀嚼片)、丸剂、口服液、袋泡茶以及饮料,主要加工原料为铁皮石斛茎,而作为具有相似药用功能的花和叶经常作为废弃物被舍弃。经过含量分析检测发现,铁皮石斛茎、叶具有类似成分,有较高相似度,因此可考虑将铁皮石斛叶作为药用部位,并且,其叶也含有独特的成分,以黄酮类和各类挥发油为主,有较高的药用价值。
但是目前市面上的大多数铁皮石斛叶的产品,都利用提取石斛叶中的某一种成分,在食用时无法完全利用铁皮石斛叶中全部有效活性成分,而食品原料的清洗过程中多采用简单的水洗,无法去除原料及褶皱内的杂质和农药残留,而采用高温杀菌或者高温微波杀菌得方法会使得原料中的营养成分难以保留。
另外对于铁皮石斛叶的杀青工艺多采用低温杀青及200℃以上的高温杀菌,但是低温杀青难以达到去除青涩味的目的,而高温杀青虽然可以去除铁皮石斛叶中的青涩味但在一定程度上也难以完全保留铁皮石斛叶中的有效营养成分。
发明内容
本发明的目的在于提供一种具有保健功能的铁皮石斛叶代餐粉制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:将铁皮石斛叶制备成具有保健功能的代餐粉,所述方法包括如下步骤;
步骤一、原料清洗:将铁皮石斛叶、糯米、核桃仁及小麦超声洗净后进行风干;
步骤二、原料杀菌:将上述步骤一中经过风干的原料放入微波干燥杀菌设备中进行微波杀菌;
步骤三、铁皮石斛粉制备:将上述步骤二中经过微波杀菌的铁皮石斛叶置于恒温鼓风干燥箱内杀青并不断揉搓4min后取出放凉,将经过揉搓并放凉的铁皮石斛叶放入破壁机并加入少量纯水粉碎成糊状,将粉碎成糊状的铁皮石斛叶取后加入纤维素酶并于50℃条件下放置40min,将放置后的铁皮石斛用纱布包裹并重复搓揉过滤,通过喷雾干燥,得到铁皮石斛叶粉末;
步骤四、谷物粉制备:将上述步骤二中经过微波杀菌的小麦及核桃仁炒至金黄后分别放入到粉碎机中进行粉碎并进行过筛,将糯米炒至金黄色,将经过炒制的糯米取出放凉后进行冷藏;
步骤五、控温干燥:将上述步骤四中经过粉碎过筛的小麦粉及核桃仁粉相互混合并进行二次过筛,将上述步骤三中得到的铁皮石斛叶粉再次粉碎并进行过筛,将上述步骤四中经过冷藏的糯米放入50-60℃的鼓风烘箱中烘干,使其水分含量小于8%;
步骤六、造粉参数调整:将上述步骤五中混合了小麦粉及核桃仁粉的混合粉取出50g,再加入上述步骤五中再次进行粉碎并过筛的铁皮石斛叶粉、经过烘干后的糯米及木糖醇,对上述混合后的混合粉、铁皮石斛粉、糯米及木糖醇进行搅拌得到成品,对成品的参数进行微调,当成品稳定后,开始批量制备;
步骤七、包装:将制备后的成品代餐粉进行真空包装并常温存储。
作为本技术方案的进一步改进,进行清洗原料的超声频率为60W。
作为本技术方案的进一步改进,恒温鼓风干燥箱内的温度为100℃。
作为本技术方案的进一步改进,包裹铁皮石斛的纱布层数为4层。
作为本技术方案的进一步改进,小麦粉及核桃仁粉的混合粉与铁皮石斛叶粉及糯米的配置比例为50:5:10。
作为本技术方案的进一步改进,铁皮石斛叶粉和小麦及核桃仁混合粉皆经过二次过筛,第一次过筛的目数为60目,第二次过筛的目数为100目。
与现有技术相比,本发明的有益效果:
1、本发明以铁皮石斛叶为主要原料制作代餐粉,解决了现有铁皮石斛食品在制备过程中舍弃叶片造成浪费的问题,提高了铁皮石斛的利用率,且口感较好、适口性强、有一定的食用乐趣,对消费者而言比较容易接。
2、本发明在60w超声波条件下对铁皮石斛叶及其他原料清洗10min后,在固体和液体界面会产生高速的微射流,这些微射流能够破坏污物、除去或削弱边界污层,增加搅拌、扩散作用,加速可溶性污物的溶解,强化清洗作用,再通过微波杀菌在低温条件下,利用微波的生物效应可以在极短的时间内、采用高于常规微波场能量密度的数倍或数十倍的脉冲微波能量照射食品,可有效的对原料表面及褶皱的杂质、细菌、微生物及农药残留能够有效的清除作用,同时在低温条件下可以避免食物因温度而产生的负面影响。
3、本发明将铁皮石斛叶置于100℃恒温鼓风干燥箱内杀青并且不断揉搓40min,消除了铁皮石斛叶中青涩味的影响,而且加入小麦、核桃仁、炒至金黄色的糯米,增加香气协同增效的作用,使香气更为浓郁,同时能够最大程度的保留叶中酮类、菲类、酯类、生物碱、糖类、氨基酸等活性成分,最大限度的增加铁皮石斛叶代餐粉的营养价值。
附图说明
图1为本发明的生产工艺流程图。
图2为铁皮石斛不同组织部位的生物碱含量分布规律示意图。
图3为铁皮石斛叶的红外光谱图。
图4为铁皮石斛叶的GC-MS图。
图5为不同杀青温度处理铁皮石斛的聚类热图。
图6为烘焙后核桃仁的GC-MS图。
图7为炒制后糯米的GC-MS图。
图8为铁皮石斛叶代餐粉的GC-MS图。
图9为铁皮石斛叶中生物碱组分峰的HPLC图。
图10为本发明的配方比例示意图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明提供如下技术方案:将铁皮石斛叶制备成具有保健功能的代餐粉,所述方法包括如下步骤;
步骤一、原料清洗:将铁皮石斛叶、糯米、核桃仁及小麦超声洗净后进行风干,在60w超声波条件下对铁皮石斛叶及其他原料清洗10min后,在固体和液体界面会产生高速的微射流,这些微射流能够破坏污物、除去或削弱边界污层,增加搅拌、扩散作用,加速可溶性污物的溶解,强化清洗作用;
步骤二、原料杀菌:将上述步骤一中经过风干的原料放入微波干燥杀菌设备中进行微波杀菌通过微波杀菌在低温条件下,利用微波的生物效应可以在极短的时间内、采用高于常规微波场能量密度的数倍或数十倍的脉冲微波能量照射食品,可有效的对原料表面及褶皱的杂质、细菌、微生物及农药残留能够有效的清除作用,同时在低温条件下可以避免食物因温度而产生的负面影响;
步骤三、铁皮石斛粉制备:将上述步骤二中经过微波杀菌的铁皮石斛叶置于恒温鼓风干燥箱内杀青并不断揉搓4min后取出放凉,将经过揉搓并放凉的铁皮石斛叶放入破壁机并加入少量纯水粉碎成糊状,将粉碎成糊状的铁皮石斛叶取后加入纤维素酶并于50℃条件下放置40min,将放置后的铁皮石斛用纱布包裹并重复搓揉过滤,通过喷雾干燥,得到铁皮石斛叶粉末,将铁皮石斛叶置于100℃恒温鼓风干燥箱内杀青并且不断揉搓40min,消除了铁皮石斛叶中青涩味的影响,而且加入小麦、核桃仁、炒至金黄色的糯米,增加香气协同增效的作用,使香气更为浓郁,同时能够最大程度的保留叶中酮类、菲类、酯类、生物碱、糖类、氨基酸等活性成分,最大限度的增加铁皮石斛叶代餐粉的营养价值;
步骤四、谷物粉制备:将上述步骤二中经过微波杀菌的小麦及核桃仁炒至金黄后分别放入到粉碎机中进行粉碎并进行过筛,将糯米炒至金黄色,将经过炒制的糯米取出放凉后进行冷藏,通过将小麦、核桃仁、糯米炒至金黄色,使其美拉德反应充分,香气更为浓郁,使其香气成分与铁皮石斛叶的香气也起到了协同增效的作用,使香气更为浓郁。
步骤五、控温干燥:将上述步骤四中经过粉碎过筛的小麦粉及核桃仁粉相互混合并进行二次过筛,将上述步骤三中得到的铁皮石斛叶粉再次粉碎并进行过筛,将上述步骤四中经过冷藏的糯米放入50-60℃的鼓风烘箱中烘干,使其水分含量小于8%,通过对铁皮石斛叶粉末及小麦和核桃仁混合粉进行2次过筛,避免大颗粒的沉淀影响消费者的食用体验;
步骤六、造粉参数调整:将上述步骤五中混合了小麦粉及核桃仁粉的混合粉取出50g,再加入上述步骤五中再次进行粉碎并过筛的铁皮石斛叶粉、经过烘干后的糯米及木糖醇,对上述混合后的混合粉、铁皮石斛粉、糯米及木糖醇进行搅拌得到成品,对成品的参数进行微调,当成品稳定后,开始批量制备,木糖醇的甜度与蔗糖相当,可以用来预防龋齿,而且木糖醇的热量极低,在体内的代谢过程不依靠胰岛素,也不会升高血糖含量,因此木糖醇不但可以增加风味而且可以满足减肥人群的需求;
步骤七、包装:将制备后的成品代餐粉进行真空包装并常温存储。
进行清洗原料的超声频率为60W,在60w超声波条件下对铁皮石斛叶及其他原料清洗10min后,在固体和液体界面会产生高速的微射流,这些微射流够破坏污物,除去或削弱边界污层,增加搅拌、扩散作用,加速可溶性污物的溶解,强化清洗作用,再通过微波杀菌在低温条件下,利用微波的生物效应可以在极短的时间内、采用高于常规微波场能量密度的数倍或数十倍的脉冲微波能量照射食品,可有效的对原料表面及褶皱的杂质、细菌、微生物及农药残留能够有效的清除作用,同时在低温条件下可以防止食物因温度而产生的负面影响。
恒温鼓风干燥箱内的温度为100℃,在100℃的温度条件下的杀青并且不断揉搓40min,可以清除铁皮石斛叶中酸涩味帮助香气散发、使铁皮石斛叶变软,使气味更能为消费者接受,且能够将铁皮石斛叶中的酶杀死终止发酵,通过气质联用仪(GC-MS)的使用,分别检测铁皮石斛叶在不同杀青温度(70、100、130、160、190、210℃)的挥发性成分,并通过聚类分析探究杀青温度对铁皮石斛中挥发性成分的影响,结果表明当温度高于100℃以上时期挥发性成分包括:酯类、醇类、含氮类、醛类、烃类都有一定的负面影响,因此100℃是最适合铁皮石斛叶制备的温度。
包裹铁皮石斛的纱布层数为4层,通过4层纱布重复搓揉过滤,可以有效地去除铁皮石斛叶中的表皮和叶脉,并避免因过滤而导致叶片碎末及有效成分的流失,且在纱布中通过反复揉搓过滤,可以尽可能的得到全部的提取液,相对于目前的制备工艺中常用的超滤陶瓷膜等技术可以得到相对较为清澈的提取液,同时通过纤维素酶酶解可以有效的提高铁皮石斛叶细胞内的有效成分溶出,最大程度的保留叶中酮类、菲类、酯类、生物碱、糖类、氨基酸等活性成分,最大限度的保留铁皮石斛叶中的有效成分。
小麦粉及核桃仁粉的混合粉与铁皮石斛叶粉及糯米的配置比例为50:5:10,铁皮石斛叶粉每日推荐摄入量拟定为5g。
铁皮石斛叶粉和小麦及核桃仁混合粉皆经过二次过筛,第一次过筛的目数为60目,第二次过筛的目数为100目,通过二次筛分可以得到更为细化的铁皮石斛叶粉和小麦及核桃仁混合粉,避免较大颗粒的存在影响消费者的食用体验。
实施例1:
将样品分别置于25mL试管中,加浓氨水调节pH至10左右,摇匀,密闭放置30min,加三氯甲烷至10mL刻度,加入pH=4.5缓冲溶液5mL和0.04%溴甲酚绿溶液2mL,涡旋3min,静置30min,三氯甲烷层过滤,取滤液5mL,加0.01mol/L氢氧化钠-无水乙醇溶液1mL,摇匀,于620nm处测量吸光度,提取铁皮石斛叶、茎、根粉末,通过酸性乙醇提取后,浓缩,得到浓缩液,并依次进行试验;
通过上述试验,结果表明铁皮石斛叶中的生物碱含量优于铁皮石斛的其他组织部位。
实施例2:
精确称取2mg铁皮石斛叶粉与KBr混合(铁皮石斛叶粉末:KBr质量比约为1:100)在干燥条件下研细并转移至压片机内制成均匀透明的薄片,备用。扫描条件:光谱测量范围400~4000cm-1,光谱分辨率为4cm-1,扫描次数为16次,OPD速度为0.2cm-1/s,扫描时实时扣除水和CO2的干扰,温度范围为50~120℃,每隔10℃进行一次红外光谱扫描,升温速率为2℃/min;
通过红外光谱快速预测铁皮石斛叶中的成分结果表明铁皮石斛叶中含有酯类、糖类、黄酮类及生物碱等成分。
实施例3:
运用固相微萃取结合气质联用仪(SPME/GC-MS)的使用,选用气相色谱质谱法测定铁皮石斛叶小分子及挥发性物质成分,气相色谱条件为色谱柱:Agilent DB-5MS(30m×0.25μ×0.25mm);载气:高纯氦气,流速1.0mL/min;再以3℃/min上升至200℃,保持1min;再以20℃/min上升至280℃保持3min;进样方式:分流进样,分流比为30:1,进样量1μL。质谱条件:离子源;离子能量70eV;离子源温度:200℃;全扫描测定方式的扫描的范围mz40-500,通过上述方法,取烘焙后的核桃仁粉末及炒制后的糯米及铁皮石斛叶代餐粉依次进行试验。
实施例4:
将铁皮石斛叶通过酸性乙醇提取后,通过分离纯化后进行液相色谱检测,液相色谱检测条件为:以乙腈(B)-0.1%甲酸水溶液(D)为流动相:0~2min,0%~20%B;2~6min,40%~68%B;6~8min,68%~80%B;8~12min,80%~40%B;13~16min,40%~5%B;17~20min,5%B。流速:1.0mL/min;柱温:30℃;进样量:10μL;检测波长为240nm;
并检测出铁皮石斛叶中存在15个生物碱色谱峰。
实施例5:
将不同杀青温度(70、100、130、160、190、210℃)处理后的铁皮石斛叶,打碎后通过固相微萃取结合气质联用仪(SPME/GC-MS)的使用,选用气相色谱质谱法测定铁皮石斛叶小分子及挥发性物质成分,气相色谱条件为色谱柱:Agilent DB-5MS(30m×0.25μ×0.25mm);载气:高纯氦气,流速1.0mL/min;再以3℃/min上升至200℃,保持1min;再以20℃/min上升至280℃保持3min;进样方式:分流进样,分流比为30:1,进样量1μL。质谱条件:离子源;离子能量70eV;离子源温度:200℃;全扫描测定方式的扫描的范围mz40-500;
结果表明当温度高于100℃时对铁皮石斛叶中的成分具有一定的负面作用。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的仅为本发明的优选例,并不用来限制本发明,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种具有保健功能的铁皮石斛叶代餐粉制备方法,其包括以下步骤:
步骤一、原料清洗:将铁皮石斛叶、糯米、核桃仁及小麦超声洗净后进行风干;
步骤二、原料杀菌:将上述步骤一中经过风干的原料放入微波干燥杀菌设备中进行微波杀菌;
步骤三、铁皮石斛粉制备:将上述步骤二中经过微波杀菌的铁皮石斛叶置于恒温鼓风干燥箱内杀青并不断揉搓4min后取出放凉,将经过揉搓并放凉的铁皮石斛叶放入破壁机并加入少量纯水粉碎成糊状,将粉碎成糊状的铁皮石斛叶取后加入纤维素酶并于50℃条件下放置40min,将放置后的铁皮石斛用纱布包裹并重复搓揉过滤,通过喷雾干燥,得到铁皮石斛叶粉末;
步骤四、谷物粉制备:将上述步骤二中经过微波杀菌的小麦及核桃仁炒至金黄后分别放入到粉碎机中进行粉碎并进行过筛,将糯米炒至金黄色,将经过炒制的糯米取出放凉后进行冷藏;
步骤五、控温干燥:将上述步骤四中经过粉碎过筛的小麦粉及核桃仁粉相互混合并进行二次过筛,将上述步骤三中得到的铁皮石斛叶粉再次粉碎并进行过筛,将上述步骤四中经过冷藏的糯米放入50-60℃的鼓风烘箱中烘干,使其水分含量小于8%;
步骤六、造粉参数调整:将上述步骤五中混合了小麦粉及核桃仁粉的混合粉取出50g,再加入上述步骤五中再次进行粉碎并过筛的铁皮石斛叶粉、经过烘干后的糯米及木糖醇,对上述混合后的混合粉、铁皮石斛粉、糯米及木糖醇进行搅拌得到成品,对成品的参数进行微调,当成品稳定后,开始批量制备;
步骤七、包装:将制备后的成品代餐粉进行真空包装并常温存储。
2.根据权利要求1所述的一种具有保健功能的铁皮石斛叶代餐粉制备方法,其特征在于:进行清洗原料的超声频率为60W。
3.根据权利要求1所述的一种具有保健功能的铁皮石斛叶代餐粉制备方法,其特征在于:恒温鼓风干燥箱内的温度为100℃。
4.根据权利要求1所述的一种具有保健功能的铁皮石斛叶代餐粉制备方法,其特征在于:包裹铁皮石斛的纱布层数为4层。
5.根据权利要求1所述的一种具有保健功能的铁皮石斛叶代餐粉制备方法,其特征在于:小麦粉及核桃仁粉的混合粉与铁皮石斛叶粉及糯米的配置比例为50:5:10。
6.根据权利要求1所述的一种具有保健功能的铁皮石斛叶代餐粉制备方法,其特征在于:铁皮石斛叶粉和小麦及核桃仁混合粉皆经过二次过筛,第一次过筛的目数为60目,第二次过筛的目数为100目。
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