CN103919231A - 一种富含维生素c的复合猕猴桃果粉的制备方法 - Google Patents
一种富含维生素c的复合猕猴桃果粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含维生素C的复合猕猴桃果粉的制备方法,步骤:(1)挑选猕猴桃,磨浆后过筛脱籽,得猕猴桃果浆;(2)选取绿豆,用清水浸泡,放在培养箱中培养发芽,早晚各喷淋清水;(3)待发芽,取出芽体洗净沥干,磨浆,得到绿豆芽汁;(4)取猕猴桃果浆,绿豆芽汁,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤将果渣与果汁分离,得混合果渣与混合果汁;(5)对果汁采取喷雾干燥,对果渣采用流化床干燥,超微粉碎处理;(6)取获得的果汁粉,果渣粉份混合均匀后,在真空度条件下对其进行除氧,除湿得到富含维生素C的复合猕猴桃果粉。方法易行,操作简便,所得复合猕猴桃果粉富含维生素C,营养丰富,口感鲜美。
Description
技术领域
本发明属于食品加工领域,更具体涉及一种富含维生素C的复合猕猴桃果粉的制备方法。
背景技术
维生素C是可溶于水的无色结晶,是一种分子结构最简单的维生素,是维持人体正常生理代谢不可缺少的物质,具有如下重要的生理功能:
1、治疗坏血病:血管壁的强度和维生素C有很大关系。当体内维生素C不足,微血管容易破裂,血液流到邻近组织;
2、参与胶原蛋白的合成:细胞靠细胞间质把它们联系起来,细胞间质的关键成分是胶原蛋白。维生素C缺乏时 ,胶原蛋白不能正常合成,导致细胞连接障碍。维生素C有助巩固细胞组织,有助于胶原蛋白的合成,能强健骨骼及牙齿,还可预防牙龈出血,长期服用对牙齿、牙龈无害而且有益;
3、预防动脉硬化:可促进胆固醇的***,防止胆固醇在动脉内壁沉积,甚至可以使沉积的粥样斑块溶解;
4、抗氧化剂:可以保护其它抗氧化剂,如维生素A、维生素E、不饱和脂肪酸,防止自由基对人体的伤害;维生素C的抗氧化作用可以抵御自由基对细胞的伤害防止细胞的变异;
5、治疗贫血:使难以吸收利用的三价铁还原成二价铁,促进肠道对铁的吸收,提高肝脏对铁的利用率,有助于治疗缺铁性贫血;
6、提高人体的免疫力:白细胞含有丰富的维生素C,当机体感染时白细胞内的维生素C急剧减少。维生素C可增强中性粒细胞的趋化性和变形能力,提高杀菌能力。促进淋巴母细胞的生成,提高机体对外来和恶变细胞的识别和杀灭。参与免疫球蛋白的合成。提高CI补体酯酶活性,增加补体CI的产生。促进干扰素的产生,干扰病毒mRNA的转录,抑制病毒的增生。
猕猴桃被誉为“水果之王”,维生素C含量在水果中名列前茅,每100克猕猴桃含维生素C400~430毫克。此外,猕猴桃含多种维生素、可溶性膳食纤维及脂肪、蛋白质、氨基酸和钙、磷、铁、镁、果胶等。猕猴桃适宜胃癌、食管癌、肺癌、乳腺癌、高血压病、冠心病、黄疸肝炎、关节炎、尿道结石患者食用;适宜食欲不振、消化不良者食用;适宜航空、航海、高原、矿井等特种工作人员和老弱病人食用。情绪不振、常吃烧烤类食物的人也宜食用猕猴桃。现在对猕猴桃果粉的加工大多采用真空冷冻干燥,切配以其他辅料,未对维生素C进行有效保护。绿豆是营养价值较高的一种食品,含有丰富的植物蛋白,本身并不含维生素C,但在发芽过程中还会产生大量的维生素C,而且食材中可溶性蛋白还可以保护维生素C不流失。
通过检索国内外现有技术发现,目前还没有以猕猴桃和绿豆芽为主料制备富含维生素C的复合猕猴桃果粉的报道。基于以上理论和存在不足,本专利在不添加任何食品添加剂的条件下,通过绿豆发芽产生大量的维生素C,通过物理的方法对果渣与果汁分开干燥而有效的保护维生素C,获得富含维生素C的复合猕猴桃果粉。
发明内容
本发明针对以上开发思路和存在的问题,是在于提供了一种富含维生素C的复合猕猴桃果粉的制备方法,方法易行,操作简便,所得复合猕猴桃果粉富含维生素C,营养丰富,口感鲜美。
为了实现上述的目的,本发明采用以下技术措施:
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤是:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下23℃-零下18℃速冻1.5-2h,加入猕猴桃重量6-12倍去离子水,胶体磨磨浆后过80-120目标准筛脱籽,获得猕猴桃果浆备用;
所述胶体磨磨浆过程,需混合0.01%-0.2%柠檬酸,使加工环节pH偏低(pH2-4),以保护维生素C的活性;
(2)选取优质绿豆,用清水浸泡4-6h,当豆种膨胀鼓起时用清水冲洗干净后加盖湿润纱布, 然后放在25-30℃培养箱中进行培养发芽,每日早晚各喷淋一次清水;
(3)待发芽3-5d,取出3-7cm左右芽体洗净沥干,加入芽体重量1.5-2.5倍的去离子水,采用胶体磨磨浆,得到绿豆芽汁;
所述绿豆发芽至3-7cm时维生素C含量最高,含量达18.52-20.68 mg /100g;
(4)取猕猴桃果浆8-10份,绿豆芽汁2-3份,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤的方式快速将果渣与果汁分离,获得混合果渣与混合果汁;
所述增压过滤过程,压力控制在0.5MPa-2MPa,滤网目数为20-100目;
(5)对果汁采取喷雾干燥的方式处理,干燥时间为1-2min,对果渣采用工作温度低于45℃的流化床干燥1-5min,超微粉碎处理;
对果汁采取喷雾干燥,需对喷腔进行除氧处理,对喷雾所用气体采取除氧处理,或者换成二氧化碳、氮气的没有氧化性气体,以达到保护果汁中维生素C的活性的目的。对果渣采取流化床干燥,同样需对干燥腔进行除氧处理,对喷雾所用气体采取除氧处理,或者换成二氧化碳、氮气的没有氧化性气体,另外干燥温度控制在45℃以下,以达到保护果渣中维生素C的活性的目的。除氧的方式还可采取给予干燥腔一定的真空度,真空度为0.04MPa -0.1MPa。
(6)取步骤(5)中获得的果汁粉9-12份,果渣粉1-3份混合均匀后,在真空度为0.04MPa -0.1MPa条件下对其进行除氧,除湿2-5h即得到富含维生素C的复合猕猴桃果粉。
所述猕猴桃中维生素C含量为360.34-380.52 mg /100g。
本发明与现有技术相比,具有明显的有益效果:
从以上技术方案可知:本发明在不添加任何食品添加剂的条件下,通过绿豆发芽产生大量的维生素C,通过物理的方法对果渣与果汁分开干燥而有效的保护维生素C,获得富含维生素C的复合猕猴桃果粉。具有以下优点:
1、通过绿豆发芽产生大量的维生素C, 维生素C达18.52-20.68 mg /100g;
2、本发明不需加入任何食品添加剂,安全无污染,保存了原料的原始风味,口感鲜美;
3、通过物理的方法对食材中维生素C进行有效保护,获得了活性维生素C保持率达到80%-95%的复合猕猴桃果粉;
4、猕猴桃果浆中加入绿豆芽汁不仅使果粉中维生素C的含量大大提高,还提升了原料中的蛋白质、氨基酸、可食性膳食纤维等营养物的含量,使营养物质种类更加齐全,整体提高了其营养价值和药用价值;
5、以此开发出具有提高机体免疫力、抑制肿瘤、延缓衰老、抗坏血酸病、健胃等功效的富含维生素C的复合猕猴桃果粉,易于保存,携带方便,解决了新鲜猕猴桃不易贮存,易腐败变质,季节性强的缺点,有利于传统食品的特色经济效益发展。
具体实施方式
下面将结合具体实施例,对本发明中的技术方案进行清楚、完整地描述。
实施例1:
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤如下:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下23℃速冻1.5h,加入猕猴桃重量6倍去离子水,胶体磨磨浆后过80目标准筛脱籽,获得猕猴桃果浆备用;
(2)选取优质绿豆,用清水浸泡4h,当豆种膨胀鼓起时用清水冲洗干净后加盖湿润纱布, 然后放在25-30℃培养箱中进行培养发芽,每日早晚各喷淋一次清水;
(3)待发芽3d,取出3cm芽体洗净沥干,加入芽体重量1.5倍的去离子水,采用胶体磨磨浆,得到绿豆芽汁;
(4)取猕猴桃果浆8份,绿豆芽汁2份,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤的方式快速将果渣与果汁分离,获得混合果渣与混合果汁;
(5)对果汁采取喷雾干燥的方式处理,干燥时间为1min,对果渣采用工作温度低于45℃的流化床干燥1min,超微粉碎处理;
(6)取步骤(5)中获得的果汁粉9份,果渣粉1份混合均匀后,在真空度为0.04MPa条件下对其进行除氧,除湿2h即得到富含维生素C的复合猕猴桃果粉。
实施例2:
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤如下:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下18℃速冻2h,加入猕猴桃重量12倍去离子水,胶体磨磨浆后过120目标准筛脱籽,获得猕猴桃果浆备用;
(2)选取优质绿豆,用清水浸泡6h,当豆种膨胀鼓起时用清水冲洗干净后加盖湿润纱布, 然后放在25-30℃培养箱中进行培养发芽,每日早晚各喷淋一次清水;
(3)待发芽5d,取出7cm芽体洗净沥干,加入芽体重量2.5倍的去离子水,采用胶体磨磨浆,得到绿豆芽汁;
(4)取猕猴桃果浆10份,绿豆芽汁3份,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤的方式快速将果渣与果汁分离,获得混合果渣与混合果汁;
(5)对果汁采取喷雾干燥的方式处理,干燥时间为2min,对果渣采用工作温度低于45℃的流化床干燥5min,超微粉碎处理;
(6)取步骤(5)中获得的果汁粉12份,果渣粉3份混合均匀后,在真空度为0.1MPa条件下对其进行除氧,除湿5h即得到富含维生素C的复合猕猴桃果粉。
实施例3:
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤如下:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下20℃速冻1.8h,加入猕猴桃重量9倍去离子水,胶体磨磨浆后过100目标准筛脱籽,获得猕猴桃果浆备用;
(2)选取优质绿豆,用清水浸泡5h,当豆种膨胀鼓起时用清水冲洗干净后加盖湿润纱布, 然后放在28℃培养箱中进行培养发芽,每日早晚各喷淋一次清水;
(3)待发芽4d,取出5cm芽体洗净沥干,加入芽体重量2倍的去离子水,采用胶体磨磨浆,得到绿豆芽汁;
(4)取猕猴桃果浆9份,绿豆芽汁2.5份,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤的方式快速将果渣与果汁分离,获得混合果渣与混合果汁;
(5)对果汁采取喷雾干燥的方式处理,干燥时间为1.5 min,对果渣采用工作温度低于45℃的流化床干燥3min,超微粉碎处理;
(6)取步骤(5)中获得的果汁粉11.5份,果渣粉2份混合均匀后,在真空度为0.07MPa条件下对其进行除氧,除湿3.5h即得到富含维生素C的复合猕猴桃果粉。
对比实施例1:不加绿豆
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤如下:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下20℃速冻1.8h,加入猕猴桃重量9倍去离子水,胶体磨磨浆后过100目标准筛脱籽,获得猕猴桃果浆备用;
(2)取猕猴桃果浆采用增压板框过滤的方式快速将果渣与果汁分离,获得果渣与果汁;
(3)对果汁采取喷雾干燥的方式处理,干燥时间为1.5 min,对果渣采用工作温度低于45℃的流化床干燥3min,超微粉碎处理;
(4)取步骤(3)中获得的果汁粉11.5份,果渣粉2份混合均匀后,在真空度为0.07MPa条件下对其进行除氧,除湿3.5h即得到富含维生素C的复合猕猴桃果粉。
对比实施例2:绿豆不发芽
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤如下:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下20℃速冻1.8h,加入猕猴桃重量9倍去离子水,胶体磨磨浆后过100目标准筛脱籽,获得猕猴桃果浆备用;
(2)选取优质绿豆,用清水浸泡5h,洗净后加入绿豆重量2倍的去离子水,采用胶体磨磨浆,得到绿豆汁;
(3)取猕猴桃果浆9份,绿豆汁2.5份,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤的方式快速将果渣与果汁分离,获得混合果渣与混合果汁;
(4)对果汁采取喷雾干燥的方式处理,干燥时间为1.5 min,对果渣采用工作温度低于45℃的流化床干燥3min,超微粉碎处理;
(5)取步骤(4)中获得的果汁粉11.5份,果渣粉2份混合均匀后,在真空度为0.07MPa条件下对其进行除氧,除湿3.5h即得到富含维生素C的复合猕猴桃果粉。
对比实施例3:果渣与果汁不分离
一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤如下:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下20℃速冻1.8h,加入猕猴桃重量9倍去离子水,胶体磨磨浆后过100目标准筛脱籽,获得猕猴桃果浆备用;
(2)选取优质绿豆,用清水浸泡5h,当豆种膨胀鼓起时用清水冲洗干净后加盖湿润纱布, 然后放在28℃培养箱中进行培养发芽,每日早晚各喷淋一次清水;
(3)待发芽4d,取出5cm芽体洗净沥干,加入芽体重量2倍的去离子水,采用胶体磨磨浆,得到绿豆芽汁;
(4)取猕猴桃果浆9份,绿豆芽汁2.5份,将猕猴桃果浆、绿豆芽汁均匀混合后喷雾干燥干燥时间为1.5 min,获得混合果粉;
(5)取步骤(4)中获得的果粉,在真空度为0.07MPa条件下对其进行除氧,除湿3.5h即得到富含维生素C的复合猕猴桃果粉。
本发明一种富含维生素C的复合猕猴桃果粉及其制备方法实例,其品质分析如下表:
。
Claims (2)
1.一种富含维生素C的复合猕猴桃果粉的制备方法,其步骤是:
(1)挑选新鲜无腐烂、无虫害猕猴桃,去皮、清洗干净后于零下23℃-零下18℃速冻1.5-2h,加入猕猴桃重量6-12倍去离子水,胶体磨磨浆后过80-120目标准筛脱籽,获得猕猴桃果浆备用;
(2)选取绿豆,用清水浸泡4-6h,豆种膨胀鼓起时用清水冲洗干净后加盖湿润纱布, 然后放在25-30℃培养箱中进行培养发芽,每日早晚各喷淋一次清水;
(3)待发芽3-5d,取出3-7cm芽体洗净沥干,加入芽体重量1.5-2.5倍的去离子水,采用胶体磨磨浆,得到绿豆芽汁;
(4)取猕猴桃果浆8-10份,绿豆芽汁2-3份,将猕猴桃果浆、绿豆芽汁均匀混合后采用增压板框过滤将果渣与果汁分离,获得混合果渣与混合果汁;
(5)对果汁采取喷雾干燥的方式处理,干燥时间为1-2min,对果渣采用工作温度低于45℃的流化床干燥1-5min,超微粉碎处理;
(6)取步骤(5)中获得的果汁粉9-12份,果渣粉1-3份混合均匀后,在真空度为0.04MPa -0.1MPa条件下对其进行除氧,除湿2-5h得到富含维生素C的复合猕猴桃果粉。
2.根据权利要求1所述一种富含维生素C的复合猕猴桃果粉及其制备方法,其特征在于,所述的猕猴桃中维生素C含量为360.34-380.52 mg /100g。
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