CN116138449A - 即食冻干制茯苓片或丁的制备方法 - Google Patents
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Abstract
本发明公开了一种即食冻干制茯苓片或丁的制备方法,鲜茯苓原料挑选清洗去皮称重后切成茯苓片或丁;进行熏蒸;在维生素C溶液中进行浸泡;先进行速冻后再进行真空冷冻干燥后制成半成品茯苓片或丁待用;称量薏仁、芡实、淡竹叶、玉米须、白扁豆、山楂、陈皮、山药挑选清洗后通过中草药粉碎机粉碎得到混合粉;用三十倍常温水浸泡混合粉形成混合溶液后酶解;通过超声波进行提取;过滤、UHT灭菌处理、浓缩后得到混合提取液,将维生素B、维生素C、赤藓糖醇和半成品茯苓片或丁放入混合提取液浸泡;完成后熏蒸、速冻、冷冻干燥后制成成品茯苓片或丁。本方案制成的茯苓片或丁具有口感良好、安全卫生、保留营养成分的优点,且可以大规模生产加工。
Description
技术领域
本发明涉及茯苓片或丁的制备方法领域,特别涉及一种即食冻干制茯苓片或丁的制备方法。
背景技术
茯苓为多孔菌类植物的菌核,常见于松树的根部,多于7~9月采挖,挖出后除去泥沙,堆置“发汗”后,摊开晾至表面干燥,再“发汗”,反复数次至现皱纹、内部水分大部散失后,阴干,称为“茯苓个”;或将鲜茯苓按不同部位切制,阴干,分别称为“茯苓块”和“茯苓片”。茯苓始载于我国最早的药学典籍《神农本草经》,被列为上品,谓其:“久服安魂养神,不饥延年”。茯苓,味甘而淡,甘能补,淡则能渗,药性平和,既可祛邪,又可扶正,利水却不伤正气。寒、热、虚、实诸证,茯苓配合其他中药服用,均可发挥独特的功效,是自古医家最常用的中药之一,有“十药九茯苓”之说。
现有的茯苓加工技术多为切丁后直接烘干,做法过于粗糙,使得在加工过程中有益成分产生较大的损失,并且成品口感极差,难以直接食用。
发明内容
为了解决现有技术存在的缺陷,本发明提供一种即食冻干制茯苓片或丁的制备方法。
为实现上述目的,本发明采用的技术方案为:一种即食冻干制茯苓片或丁的制备方法,
步骤一:将新鲜茯苓原料进行挑选清洗去皮称重后切成茯苓片或丁;
步骤二:对茯苓片或丁进行熏蒸;
步骤三:将熏蒸后的茯苓片或丁在维生素C溶液中进行浸泡;然后先进行速冻后再进行真空冷冻干燥后制成半成品茯苓片或丁待用;
步骤四:根据茯苓70-80%、薏仁1-10%、赤藓糖醇1-10%、芡实0-5%、淡竹叶0-5%、玉米须0-5%、白扁豆0-5%、山楂0-5%、陈皮0-5%、山药0-5%、维生素B 0-0.002%、维生素C 0-0.05%的配比标准,称量薏仁、芡实、淡竹叶、玉米须、白扁豆、山楂、陈皮、山药挑选清洗后通过中草药粉碎机粉碎得到混合粉;
步骤五:用三十倍常温水浸泡混合粉形成混合溶液;然后加入复合酶进行浸泡酶解;
步骤六:将酶解后的混合溶液通过超声波进行提取;
步骤七:采用真空抽滤去渣进行过滤后进行UHT灭菌处理;
步骤八:通过反渗透膜进行浓缩后得到混合提取液;
步骤九:根据步骤四的配比标准将称量后的维生素B、维生素C、赤藓糖醇和待用的半成品茯苓片或丁陆续放入混合提取液浸泡;
步骤十:将浸泡后的茯苓片或丁进行蒸汽熏蒸后首先进行速冻、然后再进行冷冻干燥后制成成品茯苓片或丁。
进一步的改进,步骤二和步骤十的熏蒸条件均为:120摄氏度蒸汽熏蒸4小时。
进一步的改进,茯苓片或丁在维生素C溶液中进行浸泡的条件为:20摄氏度5%维生素C溶液浸泡15分钟。
进一步的改进,步骤三和步骤十的真空冷冻干燥的条件均为:-25摄氏度,70Pa以下,冻干16小时。
进一步的改进,中草药粉碎机粉碎到20目得到混合粉。
进一步的改进,复合酶由纤维素酶、果胶酶、蛋白酶复合而成,酶量物料干重占1%;浸泡酶解的条件为:将温度升高到50度并保持120分钟。
进一步的改进,超声波提取时间为30分钟。
进一步的改进,通过反渗透膜进行浓缩至固形物含量25%的浓缩液。
用本方法制成的冻干制茯苓具有口感良好、安全卫生、保留营养成分的优点,且可以大规模生产加工。1.通过科学配伍薏仁、芡实等,形成即食冻干制茯苓良好的口感;2.通过熏蒸完成产品的熟化与灭菌,使得冻干制茯苓安全卫生;3.通过真空冷冻干燥的加工方式,使得冻干制茯苓最大程度的保留营养成分。
附图说明
图1是即食冻干制茯苓片或丁的制备方法的流程图。
具体实施方式
以下结合附图对本发明优选的方案作进一步详细说明。
实施方式一
如图1所示,一种即食冻干制茯苓片或丁的制备方法,
步骤一:鲜茯苓原料通过人工挑选去除腐烂、变质的部分,去除灰尘、泥土等杂质,去除外皮,切成10*10的丁或者3至5mm厚度的片。
步骤二:对茯苓片或丁进行熏蒸;熏蒸条件为:120摄氏度蒸汽熏蒸4小时。
步骤三:将熏蒸后的茯苓片或丁在20摄氏度5%维生素C溶液中浸泡15分钟;5%维生素C溶液浸泡起到预防物料氧化的作用。然后先进行速冻后再进行真空冷冻干燥后制成半成品茯苓片或丁待用;真空冷冻干燥的条件均为:-25摄氏度,70Pa以下,冻干16小时。
步骤四:根据茯苓70%,薏仁5.948%,赤藓糖醇10%,芡实2%、淡竹叶2%、玉米须2%、白扁豆2%、山楂2%、陈皮2%、山药2%、维生素B 0.002%、维生素C 0.05%的配比标准,称量薏仁、芡实、淡竹叶、玉米须、白扁豆、山楂、陈皮、山药挑选清洗后通过中草药粉碎机粉碎到20目得到混合粉;
步骤五:用三十倍常温水浸泡混合粉形成混合溶液;然后加入复合酶进行浸泡酶解;复合酶由纤维素酶、果胶酶、蛋白酶复合而成,酶量占混合粉物料干重的1%;浸泡酶解的条件为:将温度升高到50度并保持120分钟。复合酶可以有市场上直接购买获得。
步骤六:将酶解后的混合溶液通过超声波30分钟进行提取;
步骤七:采用真空抽滤去渣进行过滤后进行UHT灭菌处理;
步骤八:通过反渗透膜进行浓缩至固形物含量25%的浓缩液后得到混合提取液;
步骤九:根据步骤四的配比标准将称量后的维生素B、维生素C、赤藓糖醇和待用的半成品茯苓片或丁陆续放入混合提取液浸泡;
步骤十:将浸泡后的茯苓片或丁进行蒸汽熏蒸后首先进行速冻、然后再进行冷冻干燥后制成成品茯苓片或丁。熏蒸条件均为:120摄氏度蒸汽熏蒸4小时。真空冷冻干燥的条件均为:-25摄氏度,70Pa以下,冻干16小时。
为了解决保留茯苓有益成分且改善口感,本发明创造性地改进了茯苓的加工工艺,通过切片或丁、蒸煮、真空冷冻干燥,以进行大规模、标准化的加工。获得有益成分损失极小的冻干茯苓;同时配伍薏仁、芡实、淡竹叶、玉米须、白扁豆、山楂、陈皮、山药、维生素B、维生素C、赤藓糖醇等,制出即食的冻干制茯苓,既有极佳的口感风味,同时对痛风患者食疗方面具有一定的功效。
通过真空冷冻干燥技术使得茯苓的有效成分尽可能保留;酶解技术的使用,可以使得辅料得率提高,口感风味佳;蒸汽熏蒸确保产品微生物可控,具有直接入口的安全度。本申请的一种即食冻干制茯苓片或丁的制备方法,工艺简单快捷,也可以使得成品产量非常可观,小型冷冻工厂一个月可以加工出10吨以上的冻干制茯苓。
冻干制茯苓食用方式:可以直接食用,也可以取本发明的冻干制茯苓10至15克加入200ML的90摄氏度热水中冲泡5-10分钟后饮用。采用该配比标准制成的即食冻干制茯苓片或丁在保留茯苓特有的口感同时,压制了苦味,口感甜度较高,适合喜欢高甜味的人群。
实施方式二
本技术方案基本与实施方式一相同,区别点在于:步骤四的配比标准不同。实施方式二的配比标准为:茯苓75%,薏仁10%,赤藓糖醇4.989%,芡实3%、淡竹叶2%、玉米须1%、白扁豆1%、山楂1%、陈皮1%、山药1%、维生素B 0.001%、维生素C 0.01%。
采用该配比标准制成的即食冻干制茯苓片或丁在保留茯苓特有的口感同时,压制了苦味。口感甜度适中,适合不喜欢高甜味的人群。
实施方式三
本技术方案基本与实施方式一相同,区别点在于:步骤四的配比标准不同。实施方式三的配比标准为:茯苓80%,薏仁1%,赤藓糖醇1.948%,芡实3%、淡竹叶3%、玉米须3%、白扁豆2%、山楂2%、陈皮2%、山药2%、维生素B 0.002%、维生素C 0.05%。
采用该配比标准制成的即食冻干制茯苓片或丁在保留茯苓特有的口感同时,保留了苦味,适合喜欢原味的人群。
上述实施方式仅是本发明优选的方式,但本实施方式不受上述实施方式的限制,其它的任何未背离本发明的精神实质和原理下所作出的改变、修饰、替换、组合、简化,应为等效的置换方式,均落入到本发明的保护范围之内。
Claims (10)
1.一种即食冻干制茯苓片或丁的制备方法,其特征在于,
步骤一:将新鲜茯苓原料进行挑选清洗去皮称重后切成茯苓片或丁;
步骤二:对茯苓片或丁进行熏蒸;
步骤三:将熏蒸后的茯苓片或丁在维生素C溶液中进行浸泡;然后先进行速冻后再进行真空冷冻干燥后制成半成品茯苓片或丁待用;
步骤四:根据茯苓70-80%、薏仁1-10%、赤藓糖醇1-10%、芡实0-5%、淡竹叶0-5%、玉米须0-5%、白扁豆0-5%、山楂0-5%、陈皮0-5%、山药0-5%、维生素B 0-0.002%、维生素C0-0.05%的配比标准,称量薏仁、芡实、淡竹叶、玉米须、白扁豆、山楂、陈皮、山药挑选清洗后通过中草药粉碎机粉碎得到混合粉;
步骤五:用三十倍常温水浸泡混合粉形成混合溶液;然后加入复合酶进行浸泡酶解;
步骤六:将酶解后的混合溶液通过超声波进行提取;
步骤七:采用真空抽滤去渣进行过滤后进行UHT灭菌处理;
步骤八:通过反渗透膜进行浓缩后得到混合提取液;
步骤九:根据步骤四的配比标准将称量后的维生素B、维生素C、赤藓糖醇和待用的半成品茯苓片或丁陆续放入混合提取液浸泡;
步骤十:将浸泡后的茯苓片或丁进行蒸汽熏蒸后首先进行速冻、然后再进行冷冻干燥后制成成品茯苓片或丁。
2.根据权利要求1所述的即食冻干制茯苓片或丁的制备方法,其特征在于,步骤二和步骤十的熏蒸条件均为:120摄氏度蒸汽熏蒸4小时。
3.根据权利要求2所述的即食冻干制茯苓片或丁的制备方法,其特征在于,茯苓片或丁在维生素C溶液中进行浸泡的条件为:20摄氏度5%维生素C溶液浸泡15分钟。
4.根据权利要求3所述的即食冻干制茯苓片或丁的制备方法,其特征在于,步骤三和步骤十的真空冷冻干燥的条件均为:-25摄氏度,70Pa以下,冻干16小时。
5.根据权利要求4所述的即食冻干制茯苓片或丁的制备方法,其特征在于,复合酶由纤维素酶、果胶酶、蛋白酶复合而成,重量为混合粉的干物料重量的1%;浸泡酶解的条件为:将温度升高到50度并保持120分钟。
6.根据权利要求5所述的即食冻干制茯苓片或丁的制备方法,其特征在于,超声波提取时间为30分钟。
7.根据权利要求6所述的即食冻干制茯苓片或丁的制备方法,其特征在于,通过反渗透膜进行浓缩至固形物含量25%的浓缩液。
8.根据权利要求1至7任一项所述的即食冻干制茯苓片或丁的制备方法,其特征在于,茯苓70%,薏仁5.948%,赤藓糖醇10%,芡实2%、淡竹叶2%、玉米须2%、白扁豆2%、山楂2%、陈皮2%、山药2%、维生素B 0.002%、维生素C 0.05%。
9.根据权利要求1至7任一项所述的即食冻干制茯苓片或丁的制备方法,其特征在于,茯苓75%,薏仁10%,赤藓糖醇4.989%,芡实3%、淡竹叶2%、玉米须1%、白扁豆1%、山楂1%、陈皮1%、山药1%、维生素B 0.001%、维生素C 0.01%。
10.根据权利要求1至7任一项所述的即食冻干制茯苓片或丁的制备方法,其特征在于,茯苓80%,薏仁1%,赤藓糖醇1.948%,芡实3%、淡竹叶3%、玉米须3%、白扁豆2%、山楂2%、陈皮2%、山药2%、维生素B 0.002%、维生素C 0.05%。
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