CN105166625A - 一种多糖牛奶紫薯淀粉 - Google Patents
一种多糖牛奶紫薯淀粉 Download PDFInfo
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- 235000013336 milk Nutrition 0.000 title claims abstract description 29
- 239000008267 milk Substances 0.000 title claims abstract description 29
- 210000004080 milk Anatomy 0.000 title claims abstract description 29
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 22
- 150000004676 glycans Chemical class 0.000 title claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 19
- 229920001592 potato starch Polymers 0.000 title claims abstract description 17
- 239000000284 extract Substances 0.000 claims abstract description 20
- 235000017643 Elaeagnus angustifolia Nutrition 0.000 claims abstract description 15
- 244000016119 Elaeagnus latifolia Species 0.000 claims abstract description 15
- 235000001456 Elaeagnus latifolia Nutrition 0.000 claims abstract description 15
- 235000007630 Elaeagnus umbellata var parvifolia Nutrition 0.000 claims abstract description 15
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 14
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims abstract description 14
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 14
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 13
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 241000190633 Cordyceps Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- 238000005507 spraying Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000110637 Cuscuta chinensis Species 0.000 claims description 7
- 241000222336 Ganoderma Species 0.000 claims description 7
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 6
- 244000166652 Cymbopogon martinii Species 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 235000017304 Ruaghas Nutrition 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000036039 immunity Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 241000222680 Collybia Species 0.000 abstract 2
- 240000007371 Cuscuta campestris Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 235000004976 Solanum vernei Nutrition 0.000 description 5
- 241000352057 Solanum vernei Species 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种多糖牛奶紫薯淀粉,由以下重量份原料制成:新鲜紫薯800-1000、鲜奶130-140、沙枣90-100、香菇50-60、猕猴桃90-100、百合7-8等;本发明的紫薯淀粉,其纯度较高,富含花青素,没有导致花青素的浪费,紫薯原料得到充分利用,添加沙枣多糖,能够抗肿瘤、调节免疫力,还添加鲜奶、香菇等,改善了本发明淀粉的味道,以及百合、灵芝、菟丝子、虫草菌丝体等等提取物的添加,能够增强人体免疫力,延年益寿。
Description
技术领域
本发明涉及紫薯淀粉,尤其涉及一种多糖牛奶紫薯淀粉及其制备方法。
背景技术
紫薯富含花青素、硒和铁,能够防癌抗癌,是人体抗疲劳、抗衰老补血的必要元素,还能够清楚人体自由基,增强免疫力,紫薯能够制成各种副食品,口感好,市面上所售的紫薯制品品种不多见,不能够满足人们多紫薯这种营养食品的需求。
发明内容
本发明克服了现有技术不足,提供了一种多糖牛奶紫薯淀粉。
本发明是通过以下技术方案实现的:
一种多糖牛奶紫薯淀粉,由以下重量份原料制成:新鲜紫薯800-1000、鲜奶130-140、香菇50-60、保加利亚乳杆菌2-3、沙枣90-100、猕猴桃90-100、百合7-8、灵芝5-6、菟丝子6-7、虫草菌丝体3-4、玫瑰草1-2、pH为2的酸乙醇溶液适量、水适量。
一种多糖牛奶紫薯粉的制备方法,包括以下步骤:
(1)将新鲜紫薯洗净,与酸乙醇溶液混合,用捣碎匀浆机破碎90-100s,用纱布进行过滤,滤液静置沉淀,待淀粉分离后,利用虹吸原理,将淀粉与上清液分离,淀粉在40-50℃条件下烘干,得到紫薯淀粉待用;
(2)将步骤(1)中的上清液与滤渣混合,在微波温度50-52℃条件下微波加热4-5min,提取花青素,将提取液与滤渣过滤分离,提取液经50℃减压浓缩,分离乙醇,将浓缩液经真空冷冻干燥,得到花青素待用;
(3)将沙枣洗净,去核后按照水料比30:1,充分打浆,磨匀后在超声功率为400W,超声温度60℃条件下提取,将提取物浓缩,在冷冻干燥,得到沙枣多糖待用;
(4)将香菇洗净,与鲜奶混合放入磨浆机中磨浆,将所得浆液煮沸杀菌,待其冷却后,将浆液、保加利亚乳杆菌混合放入容器中,搅拌均匀后,发酵8-10小时,得到发酵香菇奶,再将其喷雾干燥,得到发酵香菇奶粉备用;将猕猴桃洗净,取其果肉,放入榨汁机中制成果汁,将果汁喷雾干燥,得到猕猴桃粉待用;
(5)将百合、灵芝、菟丝子、虫草菌丝体、玫瑰草用5-10倍量的水加热提取,将所得提取物喷雾干燥,得到粉末待用;
(6)将紫薯淀粉、花青素、沙枣多糖、发酵香菇奶粉、猕猴桃粉、步骤5中的粉末合并,混匀后包装即可。
与现有技术相比,本发明的优点是:
本发明的紫薯淀粉,其纯度较高,富含花青素,没有导致花青素的浪费,紫薯原料得到充分利用,添加沙枣多糖,能够抗肿瘤、调节免疫力,还添加鲜奶、香菇等,改善了本发明淀粉的味道,以及百合、灵芝、菟丝子、虫草菌丝体等等提取物的添加,能够增强人体免疫力,延年益寿。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种多糖牛奶紫薯淀粉,由以下重量份(Kg)原料制成:新鲜紫薯800、鲜奶130、香菇50、保加利亚乳杆菌2、沙枣90、猕猴桃90、百合7、灵芝5、菟丝子6、虫草菌丝体3、玫瑰草1、pH为2的酸乙醇溶液适量、水适量。
一种多糖牛奶紫薯粉的制备方法,包括以下步骤:
(1)将新鲜紫薯洗净,与酸乙醇溶液混合,用捣碎匀浆机破碎90s,用纱布进行过滤,滤液静置沉淀,待淀粉分离后,利用虹吸原理,将淀粉与上清液分离,淀粉在40℃条件下烘干,得到紫薯淀粉待用;
(2)将步骤(1)中的上清液与滤渣混合,在微波温度50℃条件下微波加热4min,提取花青素,将提取液与滤渣过滤分离,提取液经50℃减压浓缩,分离乙醇,将浓缩液经真空冷冻干燥,得到花青素待用;
(3)将沙枣洗净,去核后按照水料比30:1,充分打浆,磨匀后在超声功率为400W,超声温度60℃条件下提取,将提取物浓缩,在冷冻干燥,得到沙枣多糖待用;
(4)将香菇洗净,与鲜奶混合放入磨浆机中磨浆,将所得浆液煮沸杀菌,待其冷却后,将浆液、保加利亚乳杆菌混合放入容器中,搅拌均匀后,发酵8-10小时,得到发酵香菇奶,再将其喷雾干燥,得到发酵香菇奶粉备用;将猕猴桃洗净,取其果肉,放入榨汁机中制成果汁,将果汁喷雾干燥,得到猕猴桃粉待用;
(5)将百合、灵芝、菟丝子、虫草菌丝体、玫瑰草用5倍量的水加热提取,将所得提取物喷雾干燥,得到粉末待用;
(6)将紫薯淀粉、花青素、沙枣多糖、发酵香菇奶粉、猕猴桃粉、步骤5中的粉末合并,混匀后包装即可。
Claims (2)
1.一种多糖牛奶紫薯淀粉,其特征在于,由以下重量份原料制成:新鲜紫薯800-1000、鲜奶130-140、香菇50-60、保加利亚乳杆菌2-3、沙枣90-100、猕猴桃90-100、百合7-8、灵芝5-6、菟丝子6-7、虫草菌丝体3-4、玫瑰草1-2、pH为2的酸乙醇溶液适量、水适量。
2.如权利要求1所述的一种多糖牛奶紫薯粉的制备方法,其特征在于,包括以下步骤:
(1)将新鲜紫薯洗净,与酸乙醇溶液混合,用捣碎匀浆机破碎90-100s,用纱布进行过滤,滤液静置沉淀,待淀粉分离后,利用虹吸原理,将淀粉与上清液分离,淀粉在40-50℃条件下烘干,得到紫薯淀粉待用;
(2)将步骤(1)中的上清液与滤渣混合,在微波温度50-52℃条件下微波加热4-5min,提取花青素,将提取液与滤渣过滤分离,提取液经50℃减压浓缩,分离乙醇,将浓缩液经真空冷冻干燥,得到花青素待用;
(3)将沙枣洗净,去核后按照水料比30:1,充分打浆,磨匀后在超声功率为400W,超声温度60℃条件下提取,将提取物浓缩,在冷冻干燥,得到沙枣多糖待用;
(4)将香菇洗净,与鲜奶混合放入磨浆机中磨浆,将所得浆液煮沸杀菌,待其冷却后,将浆液、保加利亚乳杆菌混合放入容器中,搅拌均匀后,发酵8-10小时,得到发酵香菇奶,再将其喷雾干燥,得到发酵香菇奶粉备用;将猕猴桃洗净,取其果肉,放入榨汁机中制成果汁,将果汁喷雾干燥,得到猕猴桃粉待用;
(5)将百合、灵芝、菟丝子、虫草菌丝体、玫瑰草用5-10倍量的水加热提取,将所得提取物喷雾干燥,得到粉末待用;
(6)将紫薯淀粉、花青素、沙枣多糖、发酵香菇奶粉、猕猴桃粉、步骤5中的粉末合并,混匀后包装即可。
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CN111700902A (zh) * | 2020-07-16 | 2020-09-25 | 河北农业大学 | 一种山楂原花青素-枣多糖组合物及其制备方法 |
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CN104115933A (zh) * | 2014-06-26 | 2014-10-29 | 马雨婷 | 一种南瓜子仁合欢花奶茶及其制备方法 |
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CN104115933A (zh) * | 2014-06-26 | 2014-10-29 | 马雨婷 | 一种南瓜子仁合欢花奶茶及其制备方法 |
Non-Patent Citations (2)
Title |
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史光辉等: "紫薯花青素提取条件优化及淀粉等产物的制备", 《食品科学》 * |
江发寿等: "沙枣多糖的超声提取及含量测定", 《西北药学杂志》 * |
Cited By (2)
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CN111700902A (zh) * | 2020-07-16 | 2020-09-25 | 河北农业大学 | 一种山楂原花青素-枣多糖组合物及其制备方法 |
CN111700902B (zh) * | 2020-07-16 | 2022-02-22 | 河北农业大学 | 一种山楂原花青素-枣多糖组合物及其制备方法 |
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