CN115530280A - 具有降血糖、血脂、血压的高附加值苦荞产品及制备方法 - Google Patents
具有降血糖、血脂、血压的高附加值苦荞产品及制备方法 Download PDFInfo
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- CN115530280A CN115530280A CN202211323708.1A CN202211323708A CN115530280A CN 115530280 A CN115530280 A CN 115530280A CN 202211323708 A CN202211323708 A CN 202211323708A CN 115530280 A CN115530280 A CN 115530280A
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- tartary buckwheat
- powder
- blood
- chinese torreya
- drying
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- A—HUMAN NECESSITIES
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- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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Abstract
本发明涉及具有降血糖、血脂、血压的高附加值苦荞产品及制备方法。由苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合加工而成;其中苦荞有效成分由苦荞提取物和苦荞叶、柿叶、马齿苋复合加工而成,苦荞有效成分按百分比组成,苦荞麦30‑40%,干苦荞叶5‑15%,干柿叶30‑40%,鲜马齿苋10‑30%;苦荞有效成分:硬性植物油脂=(50~75):(5~20)。本发明三大能量营养素配比基本达到:碳水化合物占55~65;脂类占20~30;蛋白质占10~12标准,改变了巧克力食品高糖和缺少蛋白质营养元素的不均衡状态,产品营养配比均衡,功能性物质富集,大大提高苦荞附加值;口感好,易携带,食用方便。
Description
技术领域
本发明涉及具有降血糖、血脂、血压的高附加值苦荞产品及制备方法。
背景技术
苦荞麦具有较高的营养价值,含有蛋白质、生物类黄酮、多种维生素、纤维素、18种氨基酸、叶绿素及镁、钾、钙、铁、锰、锌、铬、铜、硒等多种成分,是谷类作物中唯一集七大营养素于一身的作物。在中国以及日本、朝鲜、俄罗斯等国家,苦荞麦历来是颇受大众青睐的佳品,被誉为“五谷之王”。除此而外,苦荞麦还是一味药用价值较高的中药,《本草纲目》载:苦荞麦性味苦、平,能“实肠胃,益气力,续精神,利耳目,能炼五脏滓秽”,认为能“降气宽肠,磨积滞,消热肿风痛”。苦荞麦的麦粒、根及全草皆可入药,可用于治疗肠胃积滞、胀满腹痛、湿热腹泻、痢疾及妇女带下等疾病。苦荞能通便润肠,被民间称为“挣肠草”。家庭常用荞麦糊,可缓解夏季肠胃不和而导致的腹痛腹泻症状,起到降气宽肠养生保健作用。制作及服食方法为:取荞麦面粉15克,文火炒香,加水煮成稀糊服食即可。另外,苦荞麦还具有安神、益气活血、清热消肿祛风痛功效。《齐民要术》记载:“头风畏冷者,以面汤和粉为饼,更令罨出汗,虽数十年亦愈。”种子供食用或作饲料。根供药用,理气止痛,健脾利湿。现代医学研究表明,苦荞麦具有降血糖、降血脂、降尿酸、防便秘、排毒养颜的功效,并可增强机体免疫力,对糖尿病、高血压、高脂血症、冠心病、中风、慢性肠胃炎等有一定的辅助治疗作用。糖尿病、冠心病、高血压病人长期饮用“苦荞麦茶”,对健康颇为有益。
巧克力营养功效与作用:营养价值,1、巧克力能缓解情绪低落,使人兴奋;2、巧克力对于集中注意力、加强记忆力和提高智力都有作用,有些司机把巧克力作为提高驾驶能力的精神振奋剂,考试的学子也可用来健脑;3、吃巧克力有利于控制胆固醇的含量,保持毛细血管的弹性,具有防治心血管循环疾病的作用;4、巧克力中含有的儿茶酸与茶中的含量一样多,儿茶酸能增强免疫力,预防癌症,干扰肿瘤的供血;5、巧克力是抗氧化食品,对延缓衰老有一定功效;6、巧克力含有丰富的碳水化合物、脂肪、蛋白质和各类矿物质,人体对其吸收消化的速度很快,因而它被专家们称之为“助产大力士”,产妇在临产前如果适当吃些巧克力,可以得到足够的力量促使子宫口尽快开大,顺利分娩,对母婴都是十分有益的;7、有心口痛的人要忌食巧克力,特别是吃了巧克力后心口感到灼热的要停止食用。这是因为巧克力含有一种能使胃酸从胃中溢出的物质。食用作用:1、保护心脏:巧克力有一些黄酮素,这是天然的抗氧化成分,它能减少血管中斑块的形成,能预防中风和动脉硬化,同时也能提高人类的心脏功能,经常食用减少人类心脏病的发生。2、补充体力:巧克力是一种高能量的食品,它能快速补充人体需要的能昨,可以缓解疲劳,也有利于人体运动后的体力恢复,另外巧克力中还含有铁、钙以及磷等多种微量元素,它们能加快血液循环,能让人们在运动中消耗的体力快速恢复。3、润泽皮肤:巧克力中含有一些天然的黄酮类物质,这些物质可以减少皮肤氧化反应的发生,也能淡化色斑,细嫩肌肤。4、舒缓情绪:巧克力中还含有一些酰胺类物质,这种物质能直接被人类大脑吸收,可以起到缓解压力放松情绪的重要作用。
马齿苋含有丰富的二羟乙胺、苹果酸、葡萄糖、钙、磷、铁以及维生素E、胡萝卜素、维生素B、维生素C等营养物质。马齿苋在营养上有一个突出的特点,它的ω—3脂肪酸含量高于任何植物。ω—3脂肪酸能抑制人体对胆固酸的吸收,降低血液胆固醇浓度,改善血管壁弹性,对防治心血管疾病很有利。
苦荞虽然具有良好的一个食用价值,但是传统的苦荞其有效成分提取方法比较的落后,很大部分的有效成分未及时的提取,造成了浪费;因此针对苦荞的产品开发应该趋向于高价值的方向。
发明内容
本发明的目的在于提供一种天然的、营养保健功能富集的、携带食用方便的高附加值苦荞产品,该产品还能作为食品原料,其快捷方便特性能得到各类人群快速普及,解决了现代人快节奏的饮食保健方式,满足大众消费者整体健康水平。
本发明的另一目的在于提供上述苦荞产品的制备方法,制备过程中添加的辅料和强化料主要用于优化苦荞色香味食品感官要求和富集保健功能,通过苦荞功能性营养富集粉与硬性植物油脂混合通过精磨精炼,功能性成分营养颗粒均匀分散到可可脂油相中,利用可可脂连续相和硬性特征制成类似巧克力固态食品。
本发明通过下述技术方案予以实现:具有降血糖、血脂、血压的高附加值苦荞产品,其特征在于:由苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合加工而成;
其中苦荞有效成分由苦荞提取物和苦荞叶、柿叶、马齿苋复合加工而成,
苦荞有效成分按百分比组成,苦荞麦30-40%,干苦荞叶5-15%,干柿叶30-40%,鲜马齿苋10-30%;苦荞有效成分:硬性植物油脂=(50~75):(5~20)。
进一步地,所述的苦荞提取物的制备:
S1、筛选:选择粒大、饱满、容重高的苦荞种子用于生产加工。
S2、控温发芽、长茎叶根:将筛选得的苦荞种子置于控温发芽箱内,25℃控温发芽。
S3、初次粉碎:通过机械研磨方法粉碎苦荞麦芽,所得苦荞麦芽粗粉过80目筛。
S4、超微粉碎:利用流能磨对苦荞麦芽粗粉进行超微粉碎,所得细粉过300目筛,即得。
进一步地,所述的苦荞提取物包括苦荞茎、叶、根提取物和苦荞麦麸提取物两部分,苦荞茎、叶、根提取物与苦荞麦麸提取物按1:1比例混合;苦荞茎、叶、根提取物的提取工艺为:任意比例苦荞根、茎和叶的混合物,8-15倍量65%乙醇提取,每次2-3小时,提取3-5次,合并提取液,减压蒸发干燥,即得苦荞茎、叶、根粗提物的有效成分。
进一步地,所述的苦荞产品制备过程包括:拌粉、成型、干燥三个步骤,其中:
S1、拌粉:将苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合均匀,直至色泽均一,静置20-30分钟。
S2、成型:取拌匀的步骤1混合物,加水20%-30%,采用加压成型机混匀,过30目筛,倒入模具制块备用。
S3、干燥:将成型后的值苦荞产品块盛于盘中先置于热风干燥箱中,50-55℃干燥至含水量8%。
进一步地,所述的沙棘果粉的制备:
包括以下步骤:沙棘→清洗→打浆→过滤→中和→离心过滤→酶解→调配→胶磨→喷雾干燥→包装;所述的中和,包括以下步骤:在沙棘原浆中添加0.7-1.2%碳酸氢钠,0.15-0.3%硅藻土;其中离心过滤后采用果胶酶,果胶酶加入量为沙棘鲜果的0.04-0.07%,在40-45℃恒温水浴条件下酶解2-3h,过滤;所述的果胶酶的酶活为25000-34000U/g。所述的调配,包括以下步骤:向滤液中加入助干剂麦芽糊精15-30%,沙棘黄酮浓缩液8-10%,混合搅拌均匀;所述的胶磨,包括以下步骤:将调配好的料液加入胶体磨进行胶磨;所述的喷雾干燥时,设定进风温度180-200℃和出风温度70-90℃。
进一步地,所述的榧子粉的制备:
(1)选料:选用新鲜的组织致密、外观饱满的香榧,剔除有病虫香榧;
(2)漂洗:把香榧放在清洗器具内洗涤,去除香榧上的杂质残留;
(3)机选:根据产品的粒度要求,选择相应规格的筛网对香榧进行筛选,同时进行磁选,除去金属物、粉末和杂草;
(3)去壳:通过壳机将香榧的外壳进行脱离。
(5)色选:去除前道工序留下的异色粒;
(6)冷冻粉碎:将色选后的香榧放入冷冻粉碎装置中进行冷冻粉碎,制冷剂采用液氮,控制冷冻温度-100℃,将香榧果仁碎成香榧粉;
(7)高压灭菌:将冷冻粉碎后的香榧粉放入高压装置中进行高压灭菌,保持高压装置中的温度为15~35℃,保压时间为10~15min,压力为200-350MPa;
(8)干燥:收集高压灭菌后的香榧粉,并放入真空冷冻干燥器内,控制温度为-80℃,,干燥时间3-5h,原料中的水分含量≤8.0%后备用。
进一步地,所述的硬性植物油脂包括可可脂、类可可脂、代可可脂或其任意组合物,优选可可脂。
本发明各个组分的效果:
(1).可可脂是在制作巧克力和可可粉过程中自可可豆抽取的天然食用油。它只有淡淡的巧克力味道和香气,是制作真正巧克力的材料之一。可可脂主要由98%甘三酯、1%游离脂肪酸、0.3%甘二酯、0.2%单甘酯、150mg/kg~250mg/kg生育酚和0.05%~0.13%磷脂组成,其中甘三酯是可可脂的主要成分。可可脂且有可可特有的香味,具有很短的塑性范围,27℃以下,几乎全部是固体(27.7℃开始熔化)。随温度的升高会迅速熔化,到35℃就完全熔化。因此它是一种既有硬度,溶解得又快的油脂。可可脂是已知最稳定的食用油,含有能防止变质的天然抗氧化剂,令它能储存2~5年,使它可以用于食品以外的用途。
(2).苦荞麦药用价值较高的中药,《本草纲目》载:苦荞麦性味苦、平,能“实肠胃,益气力,续精神,利耳目,能炼五脏滓秽”,认为能“降气宽肠,磨积滞,消热肿风痛”。苦荞麦的麦粒、根及全草皆可入药,可用于治疗肠胃积滞、胀满腹痛、湿热腹泻、痢疾及妇女带下等疾病。苦荞能通便润肠,被民间称为“挣肠草”。家庭常用荞麦糊,可缓解夏季肠胃不和而导致的腹痛腹泻症状,起到降气宽肠养生保健作用。
(3).沙棘工程研究中心2005年期间的动物实验结论显示沙棘果粉具有良好的排铅、抗氧化等作用,而无任何毒副作用。利用沙棘果粉很容易制成片剂,颗粒剂等多种剂型。该品可广泛应用于各类食品中,作为微量元素、维生素、氨基酸、天然果酸的营养功能强化。
(4).香榧果营养丰富,风味香醇,具有保健、药用价值和综合开发利用价值。香榧种仁经炒制后食用,香酥可口,是营养丰富的上等干果。种仁含脂肪49.3%~58.0%,其中油酸、亚麻酸等不饱和脂肪酸含量高达78.4%,含蛋白质7.7%~12.5%,糖份1.0%~2.4%,且含多种维生素。每100克含水分6.4克,蛋白质10克,脂肪44.1克,碳水化合物29.8克,粗纤维6.8克,灰分2.9克,另含钙71毫克,磷275毫克,铁3.6毫克。榧子所含脂肪油中有棕榈酸,硬脂酸,油酸,亚油酸的甘油酯、甾醇。此外,榧子中还含有草酸、葡萄糖、多糖、挥发油、鞣质等。
(5).荷叶具有降血压、降血脂、减肥的功效,因此,高血压、高血脂、肥胖症患者,除了经常喝点荷叶粥外,还可以每天单用干荷叶9克或鲜荷叶30克左右,煎汤代茶饮,则有更好的减肥、降脂、降压之效。炎炎夏日,痱子总是不时地找上门来,如果取荷叶适量,洗净,加水煮半小时,冷却后用来洗澡,不仅可以防治痱子,而且具有润肤美容的作用。
上述可归纳为:苦荞具有降血糖,减肥瘦身,扩张血管的功效;沙棘果粉具有抗氧化,美容养颜,延缓衰老;榧子粉具有润肤明目,健脾益气;荷叶粉具有降低血脂,美白淡斑,防治心血管疾病等等。
此外本发明优点在于:
1、本发明三大能量营养素配比基本达到:碳水化合物占55~65;脂类占20~30;蛋白质占10~12标准,改变了巧克力食品高糖和缺少蛋白质营养元素的不均衡状态,产品营养配比均衡,功能性物质富集,大大提高苦荞附加值;
2、口感好,易携带,食用方便,将传统的喝茶摄取方式改成适合快节奏生活的、功能性营养高利用的吃茶摄取方式,改变了苦荞茶食用局限性;
3、使休闲食品营养富集化,功能性低糖食品食用感官优良化;
4、苦荞功能性营养微粒均匀分散于油脂相中,有效抵抗酶分解,使营养保健物质在肠道中缓慢吸收,提高蛋白质的消化利用率,增加苦荞抗性淀粉含量,减少过量不均衡饮食对身体损害;
5、本发明苦荞麦和添加的强化物品都富含天然抗氧化剂,可延长含油脂类食品保质期,提高食品稳定性和营养价值。
具体实施方式
实施例1:由苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合加工而成的本案产品,其中苦荞有效成分由苦荞提取物和苦荞叶、柿叶、马齿苋复合加工而成,以制取100kg的苦荞有效成分按百分比组成,苦荞麦40kg,干苦荞叶5kg,干柿叶40kg,鲜马齿苋15kg;苦荞有效成分:硬性植物油脂=10:1。
荞提取物的制备过程:
S1、筛选:选择粒大、饱满、容重高的苦荞种子用于生产加工。
S2、控温发芽、长茎叶根:将筛选得的苦荞种子置于控温发芽箱内,25℃控温发芽。
S3、初次粉碎:通过机械研磨方法粉碎苦荞麦芽,所得苦荞麦芽粗粉过80目筛。
S4、超微粉碎:利用流能磨对苦荞麦芽粗粉进行超微粉碎,所得细粉过300目筛,即得。
所述的苦荞提取物包括苦荞茎、叶、根提取物和苦荞麦麸提取物两部分,苦荞茎、叶、根提取物与苦荞麦麸提取物按1:1比例混合;苦荞茎、叶、根提取物的提取工艺为:任意比例苦荞根、茎和叶的混合物,8倍量65%乙醇提取,每次2小时,提取4次,合并提取液,减压蒸发干燥,即得苦荞茎、叶、根粗提物的有效成分。
进一步地,所述的苦荞产品制备过程包括:拌粉、成型、干燥三个步骤,其中:
S1、拌粉:将苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合均匀,直至色泽均一,静置30分钟。
S2、成型:取拌匀的步骤1混合物,加水30%,采用加压成型机混匀,过30目筛,倒入模具制块备用。
S3、干燥:将成型后的值苦荞产品块盛于盘中先置于热风干燥箱中,50℃干燥至含水量8%。
所述的沙棘果粉的制备:
包括以下步骤:沙棘→清洗→打浆→过滤→中和→离心过滤→酶解→调配→胶磨→喷雾干燥→包装;所述的中和,包括以下步骤:在沙棘原浆中添加0.8%碳酸氢钠,0.3%硅藻土;其中离心过滤后采用果胶酶,果胶酶加入量为沙棘鲜果的0.05%,在40℃恒温水浴条件下酶解3h,过滤;所述的果胶酶的酶活为34000U/g。所述的调配,包括以下步骤:向滤液中加入助干剂麦芽糊精20%,沙棘黄酮浓缩液10%,混合搅拌均匀;所述的胶磨,包括以下步骤:将调配好的料液加入胶体磨进行胶磨;所述的喷雾干燥时,设定进风温度200℃和出风温度80℃。
所述的榧子粉的制备:
(1)选料:选用新鲜的组织致密、外观饱满的香榧,剔除有病虫香榧;
(2)漂洗:把香榧放在清洗器具内洗涤,去除香榧上的杂质残留;
(3)机选:根据产品的粒度要求,选择相应规格的筛网对香榧进行筛选,同时进行磁选,除去金属物、粉末和杂草;
(3)去壳:通过壳机将香榧的外壳进行脱离。
(5)色选:去除前道工序留下的异色粒;
(6)冷冻粉碎:将色选后的香榧放入冷冻粉碎装置中进行冷冻粉碎,制冷剂采用液氮,控制冷冻温度-100℃,将香榧果仁碎成香榧粉;
(7)高压灭菌:将冷冻粉碎后的香榧粉放入高压装置中进行高压灭菌,保持高压装置中的温度为35℃,保压时间为15min,压力为350MPa;
(8)干燥:收集高压灭菌后的香榧粉,并放入真空冷冻干燥器内,控制温度为-80℃,,干燥时间3-5h,原料中的水分含量≤8.0%后备用。
所述的硬性植物油脂包括可可脂。
实施例2:由苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合加工而成的本案产品,其中苦荞有效成分由苦荞提取物和苦荞叶、柿叶、马齿苋复合加工而成,以制取100kg的苦荞有效成分按百分比组成,苦荞麦38kg,干苦荞叶5kg,干柿叶38kg,鲜马齿苋19g;苦荞有效成分:硬性植物油脂=8:1。
荞提取物的制备过程:
S1、筛选:选择粒大、饱满、容重高的苦荞种子用于生产加工。
S2、控温发芽、长茎叶根:将筛选得的苦荞种子置于控温发芽箱内,25℃控温发芽。
S3、初次粉碎:通过机械研磨方法粉碎苦荞麦芽,所得苦荞麦芽粗粉过80目筛。
S4、超微粉碎:利用流能磨对苦荞麦芽粗粉进行超微粉碎,所得细粉过300目筛,即得。
所述的苦荞提取物包括苦荞茎、叶、根提取物和苦荞麦麸提取物两部分,苦荞茎、叶、根提取物与苦荞麦麸提取物按1:1比例混合;苦荞茎、叶、根提取物的提取工艺为:任意比例苦荞根、茎和叶的混合物,8倍量65%乙醇提取,每次2小时,提取3次,合并提取液,减压蒸发干燥,即得苦荞茎、叶、根粗提物的有效成分。
进一步地,所述的苦荞产品制备过程包括:拌粉、成型、干燥三个步骤,其中:
S1、拌粉:将苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合均匀,直至色泽均一,静置30分钟。
S2、成型:取拌匀的步骤1混合物,加水30%,采用加压成型机混匀,过30目筛,倒入模具制块备用。
S3、干燥:将成型后的值苦荞产品块盛于盘中先置于热风干燥箱中,50℃干燥至含水量8%。
所述的沙棘果粉的制备:
包括以下步骤:沙棘→清洗→打浆→过滤→中和→离心过滤→酶解→调配→胶磨→喷雾干燥→包装;所述的中和,包括以下步骤:在沙棘原浆中添加0.8%碳酸氢钠, 0.3%硅藻土;其中离心过滤后采用果胶酶,果胶酶加入量为沙棘鲜果的0.05%,在40℃恒温水浴条件下酶解3h,过滤;所述的果胶酶的酶活为34000U/g。所述的调配,包括以下步骤:向滤液中加入助干剂麦芽糊精20%,沙棘黄酮浓缩液10%,混合搅拌均匀;所述的胶磨,包括以下步骤:将调配好的料液加入胶体磨进行胶磨;所述的喷雾干燥时,设定进风温度200℃和出风温度80℃。
所述的榧子粉的制备:
(1)选料:选用新鲜的组织致密、外观饱满的香榧,剔除有病虫香榧;
(2)漂洗:把香榧放在清洗器具内洗涤,去除香榧上的杂质残留;
(3)机选:根据产品的粒度要求,选择相应规格的筛网对香榧进行筛选,同时进行磁选,除去金属物、粉末和杂草;
(3)去壳:通过壳机将香榧的外壳进行脱离。
(5)色选:去除前道工序留下的异色粒;
(6)冷冻粉碎:将色选后的香榧放入冷冻粉碎装置中进行冷冻粉碎,制冷剂采用液氮,控制冷冻温度-100℃,将香榧果仁碎成香榧粉;
(7)高压灭菌:将冷冻粉碎后的香榧粉放入高压装置中进行高压灭菌,保持高压装置中的温度为35℃,保压时间为15min,压力为350MPa;
(8)干燥:收集高压灭菌后的香榧粉,并放入真空冷冻干燥器内,控制温度为-80℃,,干燥时间3-5h,原料中的水分含量≤8.0%后备用。
所述的硬性植物油脂包括可可脂。
实施例3:由苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合加工而成的本案产品,其中苦荞有效成分由苦荞提取物和苦荞叶、柿叶、马齿苋复合加工而成,以制取100kg的苦荞有效成分按百分比组成,苦荞麦37kg,干苦荞叶5kg,干柿叶37kg,鲜马齿苋21g;苦荞有效成分:硬性植物油脂=9:2。
荞提取物的制备过程:
S1、筛选:选择粒大、饱满、容重高的苦荞种子用于生产加工。
S2、控温发芽、长茎叶根:将筛选得的苦荞种子置于控温发芽箱内,25℃控温发芽。
S3、初次粉碎:通过机械研磨方法粉碎苦荞麦芽,所得苦荞麦芽粗粉过80目筛。
S4、超微粉碎:利用流能磨对苦荞麦芽粗粉进行超微粉碎,所得细粉过300目筛,即得。
所述的苦荞提取物包括苦荞茎、叶、根提取物和苦荞麦麸提取物两部分,苦荞茎、叶、根提取物与苦荞麦麸提取物按1:1比例混合;苦荞茎、叶、根提取物的提取工艺为:任意比例苦荞根、茎和叶的混合物,8倍量65%乙醇提取,每次2.5小时,提取4次,合并提取液,减压蒸发干燥,即得苦荞茎、叶、根粗提物的有效成分。
进一步地,所述的苦荞产品制备过程包括:拌粉、成型、干燥三个步骤,其中:
S1、拌粉:将苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合均匀,直至色泽均一,静置30分钟。
S2、成型:取拌匀的步骤1混合物,加水30%,采用加压成型机混匀,过30目筛,倒入模具制块备用。
S3、干燥:将成型后的值苦荞产品块盛于盘中先置于热风干燥箱中,50℃干燥至含水量8%。
所述的沙棘果粉的制备:
包括以下步骤:沙棘→清洗→打浆→过滤→中和→离心过滤→酶解→调配→胶磨→喷雾干燥→包装;所述的中和,包括以下步骤:在沙棘原浆中添加0.7%碳酸氢钠, 0.2%硅藻土;其中离心过滤后采用果胶酶,果胶酶加入量为沙棘鲜果的0.03%,在40℃恒温水浴条件下酶解3h,过滤;所述的果胶酶的酶活为34000U/g。所述的调配,包括以下步骤:向滤液中加入助干剂麦芽糊精20%,沙棘黄酮浓缩液10%,混合搅拌均匀;所述的胶磨,包括以下步骤:将调配好的料液加入胶体磨进行胶磨;所述的喷雾干燥时,设定进风温度200℃和出风温度80℃。
所述的榧子粉的制备:
(1)选料:选用新鲜的组织致密、外观饱满的香榧,剔除有病虫香榧;
(2)漂洗:把香榧放在清洗器具内洗涤,去除香榧上的杂质残留;
(3)机选:根据产品的粒度要求,选择相应规格的筛网对香榧进行筛选,同时进行磁选,除去金属物、粉末和杂草;
(3)去壳:通过壳机将香榧的外壳进行脱离。
(5)色选:去除前道工序留下的异色粒;
(6)冷冻粉碎:将色选后的香榧放入冷冻粉碎装置中进行冷冻粉碎,制冷剂采用液氮,控制冷冻温度-100℃,将香榧果仁碎成香榧粉;
(7)高压灭菌:将冷冻粉碎后的香榧粉放入高压装置中进行高压灭菌,保持高压装置中的温度为35℃,保压时间为15min,压力为350MPa;
(8)干燥:收集高压灭菌后的香榧粉,并放入真空冷冻干燥器内,控制温度为-80℃,,干燥时间3-5h,原料中的水分含量≤8.0%后备用。
所述的硬性植物油脂包括可可脂。
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只是说明本发明的原理,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 (7)
1.具有降血糖、血脂、血压的高附加值苦荞产品,其特征在于:由苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合加工而成;
其中苦荞有效成分由苦荞提取物和苦荞叶、柿叶、马齿苋复合加工而成,
苦荞有效成分按百分比组成,苦荞麦30-40%,干苦荞叶5-15%,干柿叶30-40%,鲜马齿苋10-30%;苦荞有效成分:硬性植物油脂=(50~75):(5~20)。
2.根据权利要求1所述的具有降血糖、血脂、血压的高附加值苦荞产品的制备方法,其特征在于所述的苦荞提取物的制备:
S1、筛选:选择粒大、饱满、容重高的苦荞种子用于生产加工;
S2、控温发芽、长茎叶根:将筛选得的苦荞种子置于控温发芽箱内,25℃控温发芽;
S3、初次粉碎:通过机械研磨方法粉碎苦荞麦芽,所得苦荞麦芽粗粉过80目筛;
S4、超微粉碎:利用流能磨对苦荞麦芽粗粉进行超微粉碎,所得细粉过300目筛,即得。
3.根据权利要求2所述的具有降血糖、血脂、血压的高附加值苦荞产品的制备方法,其特征在于所述的苦荞提取物包括苦荞茎、叶、根提取物和苦荞麦麸提取物两部分,苦荞茎、叶、根提取物与苦荞麦麸提取物按1:1比例混合;苦荞茎、叶、根提取物的提取工艺为:任意比例苦荞根、茎和叶的混合物,8-15倍量65%乙醇提取,每次2-3小时,提取3-5次,合并提取液,减压蒸发干燥,即得苦荞茎、叶、根粗提物的有效成分。
4.根据权利要求1具有降血糖、血脂、血压的高附加值苦荞产品的制备方法,其特征在于所述的苦荞产品制备过程包括:拌粉、成型、干燥三个步骤,其中:
S1、拌粉:将苦荞有效成分、硬性植物油脂、沙棘果粉、榧子粉、荷叶粉及适量香甜味辅料混合均匀,直至色泽均一,静置20-30分钟;
S2、成型:取拌匀的步骤1混合物,加水20%-30%,采用加压成型机混匀,过30目筛,倒入模具制块备用;
S3、干燥:将成型后的值苦荞产品块盛于盘中先置于热风干燥箱中,50-55℃干燥至含水量8%。
5.根据权利要求1具有降血糖、血脂、血压的高附加值苦荞产品的制备方法,其特征在于所述的沙棘果粉的制备:
包括以下步骤:沙棘→清洗→打浆→过滤→中和→离心过滤→酶解→调配→胶磨→喷雾干燥→包装;所述的中和,包括以下步骤:在沙棘原浆中添加0.7-1.2%碳酸氢钠,0.15-0.3%硅藻土;其中离心过滤后采用果胶酶,果胶酶加入量为沙棘鲜果的0.04-0.07%,在40-45℃恒温水浴条件下酶解2-3h,过滤;所述的果胶酶的酶活为25000-34000U/g;
所述的调配,包括以下步骤:向滤液中加入助干剂麦芽糊精15-30%,沙棘黄酮浓缩液8-10%,混合搅拌均匀;所述的胶磨,包括以下步骤:将调配好的料液加入胶体磨进行胶磨;所述的喷雾干燥时,设定进风温度180-200℃和出风温度70-90℃。
6.根据权利要求1具有降血糖、血脂、血压的高附加值苦荞产品的制备方法,其特征在于所述的榧子粉的制备:
(1)选料:选用新鲜的组织致密、外观饱满的香榧,剔除有病虫香榧;
(2)漂洗:把香榧放在清洗器具内洗涤,去除香榧上的杂质残留;
(3)机选:根据产品的粒度要求,选择相应规格的筛网对香榧进行筛选,同时进行磁选,除去金属物、粉末和杂草;
(3)去壳:通过壳机将香榧的外壳进行脱离;
(5)色选:去除前道工序留下的异色粒;
(6)冷冻粉碎:将色选后的香榧放入冷冻粉碎装置中进行冷冻粉碎,制冷剂采用液氮,控制冷冻温度-100℃,将香榧果仁碎成香榧粉;
(7)高压灭菌:将冷冻粉碎后的香榧粉放入高压装置中进行高压灭菌,保持高压装置中的温度为15~35℃,保压时间为10~15min,压力为200-350MPa;
(8)干燥:收集高压灭菌后的香榧粉,并放入真空冷冻干燥器内,控制温度为-80℃,,干燥时间3-5h,原料中的水分含量≤8.0%后备用。
7.根据权利要求1具有降血糖、血脂、血压的高附加值苦荞产品的制备方法,其特征在于所述的硬性植物油脂包括可可脂、类可可脂、代可可脂或其任意组合物,优选可可脂。
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