CN104207045A - 一种益生元蓝莓玫瑰茄复合速溶粉的制备方法 - Google Patents
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Abstract
本发明涉及一种益生元蓝莓玫瑰茄复合速溶粉的制备方法,其制备步骤包括制果浆、酶解、制果汁、制玫瑰茄汁、混合、浓缩、添加益生元、过滤、冷冻和包装。本发明制备了一种可速溶的果粉,将蓝莓、玫瑰茄、益生元三种健康食品搭配使用,使其口感和营养价值更为丰富,蓝莓果实与玫瑰茄花萼中的有机酸具有抗生素作用,还具有降低消化物pH和有机酸增加胰腺分泌作用;低聚果糖是一种天然活性物质,是具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能的新型甜味剂,制作过程中,制备方法尽可能减少损害维生素和有机物,保证了营养价值尽可能少的流失,所得速溶粉使用低温的水即可溶解,应用更为广泛。
Description
技术领域
本发明涉及食品加工领域,具体说是一种益生元蓝莓玫瑰茄复合速溶粉的制备方法。
背景技术
蓝莓果实与玫瑰茄花萼均富含有机酸和花青素。有机酸可直接影响其感官品质,同时对花色苷等物质还具有保护作用,花青素是迄今为止发现的最有效的自由基清除剂,其抗自由基能力为维生素C的20倍、维生素E的50倍。此外,花青素有护眼、预防脑血栓、延缓脑神经衰老、改善帕金森症状等功效。
益生元是指能促进益生菌生长繁殖的物质,能通过益生菌清洁肠道,对宿主的健康有益。
现有技术中对于蓝莓果粉的研究利用仅限于冻干果粉的制作,所得果粉没有速溶的特点。而现代人们生活节奏快,对快捷饮食的需求大,相比冻干果粉人们更倾向于食用具有速溶特点,且能增强人体营养,提高人体健康的速溶果粉,由于人们长期坐在办公室工作,运动量少,肠道消化能力降低,人们需要益生元促进有益菌繁殖,帮助人体消化食物,以增强肠道健康。
发明内容
针对上述技术问题,本发明提供一种益生元蓝莓玫瑰茄复合速溶粉的制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种益生元蓝莓玫瑰茄复合速溶粉的制备方法,包括以下步骤:
(1)制果浆:取蓝莓鲜果90份-110份,洗净分选后使用除梗破碎机破碎,破碎过程中加入6%浓度的食用亚硫酸0.17ml/L-0.33ml/L,得果浆,食用亚硫酸用以抑菌和防止酚类物质氧化;
(2)酶解:取步骤(1)得到的果浆,加入40mg/L-60mg/L的果胶酶,混合均匀,酶解24小时;
(3)制果汁:取酶解后的果浆,使用压榨机压榨,制得果汁;
(4)制玫瑰茄汁:取玫瑰茄的干燥花萼1份,放入60份-80份的80℃-90℃热水中,浸提10min-15min,浸提后过滤掉花萼,得玫瑰茄汁,将玫瑰茄汁冷却至室温;
(5)混合:将步骤(3)和步骤(4)中所得的果汁和玫瑰茄汁按照1:1的比例均匀混合;
(6)浓缩:取步骤(5)中所得的果汁和玫瑰茄汁混合液,使用膜浓缩的方式反渗透浓缩,使可溶性固形物含量浓缩至25%;
(7)添加益生元:在步骤(6)中所得浓缩汁中添加低聚果糖;
(8)过滤:将步骤(7)中添加了低聚果糖的浓缩汁使用板框过滤机过滤;
(9)冷冻:取步骤(8)中过滤后的浓缩汁,在零下40℃条件下预冷冻6小时,保持浓缩汁的厚度5mm;将预冷冻之后的半成品放入真空冷冻干燥机内冷冻干燥,主干燥真空度为100Pa,隔板温度设为零下25℃,终末干燥真空度为80Pa,隔板温度设为5℃;
(10)包装:取步骤(9)中冷冻干燥的半成品,使用超微粉碎机进行粉碎,过60目筛,得速溶粉成品,所得速溶粉成品采用真空充氮包装。
本发明的有益效果是:本发明制备了一种可速溶的果粉,将蓝莓、玫瑰茄、益生元三种健康食品搭配使用,使其口感和营养价值更为丰富,蓝莓果实与玫瑰茄花萼中的有机酸具有抗生素作用,还具有降低消化物pH和有机酸增加胰腺分泌作用;低聚果糖是一种天然活性物质,甜度为蔗糖的0.3-0.6倍,既保持了蔗糖的纯正甜味性质,又比蔗糖甜味清爽,是具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能的新型甜味剂,被誉为继抗生素时代后最具潜力的新一代添加剂。制作过程中,制备方法尽可能减少损害维生素和有机物,保证了营养价值尽可能少的流失,所得速溶粉使用低温的水即可溶解,应用更为广泛。
具体实施方式
为了使本发明实现的技术手段和创作特征易于明白了解,下面结合实施例对本发明进一步阐述。
实施例一:
一种益生元蓝莓玫瑰茄复合速溶粉的制备方法,包括以下步骤:
(1)制果浆:取蓝莓鲜果90份,洗净分选后使用除梗破碎机破碎,破碎过程中加入6%浓度的食用亚硫酸0.17ml/L,得果浆;
(2)酶解:取步骤(1)得到的果浆,加入40mg/L的果胶酶,混合均匀,酶解24小时;
(3)制果汁:取酶解后的果浆,使用压榨机压榨,制得果汁;
(4)制玫瑰茄汁:取玫瑰茄的干燥花萼1份,放入60份的80℃热水中,浸提10min,浸提后过滤掉花萼,得玫瑰茄汁,将玫瑰茄汁冷却至室温;
(5)混合:将步骤(3)和步骤(4)中所得的果汁和玫瑰茄汁按照1:1的比例均匀混合;
(6)浓缩:取步骤(5)中所得的果汁和玫瑰茄汁混合液,使用膜浓缩的方式反渗透浓缩,使可溶性固形物含量浓缩至25%;
(7)添加益生元:在步骤(6)中所得浓缩汁中添加低聚果糖;
(8)过滤:将步骤(7)中添加了低聚果糖的浓缩汁使用板框过滤机过滤;
(9)冷冻:取步骤(8)中过滤后的浓缩汁,在零下40℃条件下预冷冻6小时,保持浓缩汁的厚度5mm;将预冷冻之后的半成品放入真空冷冻干燥机内冷冻干燥,主干燥真空度为100Pa,隔板温度设为零下25℃,终末干燥真空度为80Pa,隔板温度设为5℃;
(10)包装:取步骤(9)中冷冻干燥的半成品,使用超微粉碎机进行粉碎,过60目筛,得速溶粉成品,所得速溶粉成品采用真空充氮包装。
实施例二:
一种益生元蓝莓玫瑰茄复合速溶粉的制备方法,包括以下步骤:
(1)制果浆:取蓝莓鲜果100份,洗净分选后使用除梗破碎机破碎,破碎过程中加入6%浓度的食用亚硫酸0.25ml/L,得果浆;
(2)酶解:取步骤(1)得到的果浆,加入50mg/L的果胶酶,混合均匀,酶解24小时;
(3)制果汁:取酶解后的果浆,使用压榨机压榨,制得果汁;
(4)制玫瑰茄汁:取玫瑰茄的干燥花萼1份,放入70份的85℃热水中,浸提12min,浸提后过滤掉花萼,得玫瑰茄汁,将玫瑰茄汁冷却至室温;
(5)混合:将步骤(3)和步骤(4)中所得的果汁和玫瑰茄汁按照1:1的比例均匀混合;
(6)浓缩:取步骤(5)中所得的果汁和玫瑰茄汁混合液,使用膜浓缩的方式反渗透浓缩,使可溶性固形物含量浓缩至25%;
(7)添加益生元:在步骤(6)中所得浓缩汁中添加低聚果糖;
(8)过滤:将步骤(7)中添加了低聚果糖的浓缩汁使用板框过滤机过滤;
(9)冷冻:取步骤(8)中过滤后的浓缩汁,在零下40℃条件下预冷冻6小时,保持浓缩汁的厚度5mm;将预冷冻之后的半成品放入真空冷冻干燥机内冷冻干燥,主干燥真空度为100Pa,隔板温度设为零下25℃,终末干燥真空度为80Pa,隔板温度设为5℃;
(10)包装:取步骤(9)中冷冻干燥的半成品,使用超微粉碎机进行粉碎,过60目筛,得速溶粉成品,所得速溶粉成品采用真空充氮包装。
实施例三:
一种益生元蓝莓玫瑰茄复合速溶粉的制备方法,包括以下步骤:
(1)制果浆:取蓝莓鲜果110份,洗净分选后使用除梗破碎机破碎,破碎过程中加入6%浓度的食用亚硫酸0.33ml/L,得果浆;
(2)酶解:取步骤(1)得到的果浆,加入60mg/L的果胶酶,混合均匀,酶解24小时;
(3)制果汁:取酶解后的果浆,使用压榨机压榨,制得果汁;
(4)制玫瑰茄汁:取玫瑰茄的干燥花萼1份,放入80份的90℃热水中,浸提15min,浸提后过滤掉花萼,得玫瑰茄汁,将玫瑰茄汁冷却至室温;
(5)混合:将步骤(3)和步骤(4)中所得的果汁和玫瑰茄汁按照1:1的比例均匀混合;
(6)浓缩:取步骤(5)中所得的果汁和玫瑰茄汁混合液,使用膜浓缩的方式反渗透浓缩,使可溶性固形物含量浓缩至25%;
(7)添加益生元:在步骤(6)中所得浓缩汁中添加低聚果糖;
(8)过滤:将步骤(7)中添加了低聚果糖的浓缩汁使用板框过滤机过滤;
(9)冷冻:取步骤(8)中过滤后的浓缩汁,在零下40℃条件下预冷冻6小时,保持浓缩汁的厚度5mm;将预冷冻之后的半成品放入真空冷冻干燥机内冷冻干燥,主干燥真空度为100Pa,隔板温度设为零下25℃,终末干燥真空度为80Pa,隔板温度设为5℃;
(10)包装:取步骤(9)中冷冻干燥的半成品,使用超微粉碎机进行粉碎,过60目筛,得速溶粉成品,所得速溶粉成品采用真空充氮包装。
采用上述步骤制成的速溶粉干净卫生,营养丰富,口感极佳,将传统的材料利用现代手段批量制成美味可口,适合现代人随身携带、快捷食用的休闲食品,满足了现代人的需求。
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只是本发明的原理,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的等效物界定。
Claims (1)
1.一种益生元蓝莓玫瑰茄复合速溶粉的制备方法,其特征在于:包括以下步骤:
(1)制果浆:取蓝莓鲜果90份-110份,洗净分选后使用除梗破碎机破碎,破碎过程中加入6%浓度的食用亚硫酸0.17ml/L-0.33ml/L,得果浆;
(2)酶解:取步骤(1)得到的果浆,加入40mg/L-60mg/L的果胶酶,混合均匀,酶解24小时;
(3)制果汁:取酶解后的果浆,使用压榨机压榨,制得果汁;
(4)制玫瑰茄汁:取玫瑰茄的干燥花萼1份,放入60份-80份的80℃-90℃热水中,浸提10min-15min,浸提后过滤掉花萼,得玫瑰茄汁,将玫瑰茄汁冷却至室温;
(5)混合:将步骤(3)和步骤(4)中所得的果汁和玫瑰茄汁按照1:1的比例均匀混合;
(6)浓缩:取步骤(5)中所得的果汁和玫瑰茄汁混合液,使用膜浓缩的方式反渗透浓缩,使可溶性固形物含量浓缩至25%;
(7)添加益生元:在步骤(6)中所得浓缩汁中添加低聚果糖;
(8)过滤:将步骤(7)中添加了低聚果糖的浓缩汁使用板框过滤机过滤;
(9)冷冻:取步骤(8)中过滤后的浓缩汁,在零下40℃条件下预冷冻6小时,保持浓缩汁的厚度5mm;将预冷冻之后的半成品放入真空冷冻干燥机内冷冻干燥,主干燥真空度为100Pa,隔板温度设为零下25℃,终末干燥真空度为80Pa,隔板温度设为5℃;
(10)包装:取步骤(9)中冷冻干燥的半成品,使用超微粉碎机进行粉碎,过60目筛,得速溶粉成品,所得速溶粉成品采用真空充氮包装。
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