CN106036718A - 一种益生菌椰香核桃粉及其制备方法 - Google Patents
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 33
- 235000020234 walnut Nutrition 0.000 title claims abstract description 33
- 239000006041 probiotic Substances 0.000 title claims abstract description 15
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 15
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- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 240000007049 Juglans regia Species 0.000 title 1
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- 241000186604 Lactobacillus reuteri Species 0.000 claims abstract description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 7
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- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims abstract description 6
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
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- 239000002994 raw material Substances 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- PMYDPQQPEAYXKD-UHFFFAOYSA-N 3-hydroxy-n-naphthalen-2-ylnaphthalene-2-carboxamide Chemical compound C1=CC=CC2=CC(NC(=O)C3=CC4=CC=CC=C4C=C3O)=CC=C21 PMYDPQQPEAYXKD-UHFFFAOYSA-N 0.000 claims 1
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- 208000000112 Myalgia Diseases 0.000 abstract description 2
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- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 240000003538 Chamaemelum nobile Species 0.000 abstract 2
- 235000007866 Chamaemelum nobile Nutrition 0.000 abstract 2
- 235000007232 Matricaria chamomilla Nutrition 0.000 abstract 2
- 241000194017 Streptococcus Species 0.000 abstract 1
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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Abstract
本发明公开了一种益生菌椰香核桃粉,由以下重量份原料制成:椰子180‑200、核桃仁350‑400、乳双歧杆菌粉6‑7、罗伊氏乳杆菌粉4‑6、保加利亚乳杆菌8‑10、嗜热链球菌6‑8、***钠2‑3、蔗糖12‑15、鲜奶150‑160、甜橙100‑120、洋甘菊6‑8、板蓝根5‑7等;本发明的一种益生菌核桃椰子粉,采用椰子、核桃搭配制备粉体,具有椰子的香味和营养,在制备过程中将核桃去皮、脱脂使粉质更加细腻,且不易变质,添加益生菌粉,改善肠道环境,有益胃肠道,以及洋甘菊、板蓝根、决明子、枸杞等中药提取物的添加,可消除感冒发烧引起的肌肉痛,消除眼睛疲劳。
Description
技术领域
本发明涉及核桃粉技术领域,尤其涉及一种益生菌椰香核桃粉及其制备方法。
背景技术
核桃含油量较高,深加工产品常温下易变质,难以保存,而核桃得深加工产品核桃粉,营养价值较高,可广泛应用于饮料、蛋糕等各类食品中,市场需求不断增加。市场上所售的核桃粉多为核桃仁直接细磨得来,产品颗粒硬度大、溶解性差、易沉淀,营养结构单一,这显然已经不能满足人们的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种益生菌椰香核桃粉及其制备方法。
本发明是通过以下技术方案实现的:
一种益生菌椰香核桃粉,由以下重量份原料制成:椰子180-200、核桃仁350-400、乳双歧杆菌粉6-7、罗伊氏乳杆菌粉4-6、保加利亚乳杆菌8-10、嗜热链球菌6-8、***钠2-3、蔗糖12-15、鲜奶150-160、甜橙100-120、洋甘菊6-8、板蓝根5-7、决明子6-7、枸杞6-8、菊花5-6、甘草5-7、素馨花3-4、0.5%NaOH溶液适量、0.1%CaCl溶液适量、水适量。
一种益生菌核桃椰子粉的制备方法,包括以下工艺:
(1)将椰子中的椰子汁和椰果肉取出,置于磨浆机中磨浆,磨浆,过胶体磨,得细浆液,喷雾干燥,得椰子粉备用;
(2)将核桃仁置于容器中,倒入0.5%NaOH溶液、0.1%CaCl溶液,充分搅拌,加热至63-65℃,浸泡5-7分钟备用;
(3)将步骤(2)中处理的核桃仁置于清洗槽中,用高压水枪喷淋,并在300W的超声波条件下振荡去皮,反复3-4次,得脱皮核桃仁;
(4)将脱皮核桃仁烘干磨碎,放入液压榨油机中压榨脱油,过滤,得滤饼,即低变性脱脂核桃粕,对核桃粕进一步破碎,并加水磨浆,用振动筛过滤,滤渣经真空干燥、粉碎成高纤脱脂核桃粉;
(5)将鲜奶放入锅中,加热至33-35℃,加入保加利亚乳杆菌、嗜热链球菌、***钠、蔗糖,充分搅拌,混合均匀,在34℃的恒温条件下发酵8-10小时,得富硒酸奶,将酸奶真空干燥,破碎,得富硒酸奶粉备用;
(6)将甜橙洗净,搅碎,放入榨汁机中,榨汁,过滤,得甜橙汁,经喷雾干燥,得甜橙粉备用;
(7)将洋甘菊、板蓝根、决明子、枸杞、菊花、甘草、素馨花等用5-10倍量的水加热提取,过滤,得中药提取物,入喷雾干燥器,得中药粉备用;
(8)将乳双歧杆菌粉、罗伊氏乳杆菌粉与椰子粉、高纤脱脂核桃粉、富硒酸奶粉、甜橙粉、中药粉合并,混匀后包装即可。
本发明的优点是:本发明的一种益生菌核桃椰子粉,采用椰子、核桃搭配制备粉体,具有椰子的香味和营养,在制备过程中将核桃去皮、脱脂使粉质更加细腻,且不易变质,添加益生菌粉,改善肠道环境,有益胃肠道,以及洋甘菊、板蓝根、决明子、枸杞等中药提取物的添加,可消除感冒发烧引起的肌肉痛,消除眼睛疲劳。
具体实施方式
一种益生菌椰香核桃粉,由以下重量份(Kg)原料制成:椰子180、核桃仁350、乳双歧杆菌粉6、罗伊氏乳杆菌粉4、保加利亚乳杆菌8、嗜热链球菌6、***钠2、蔗糖12、鲜奶150、甜橙100、洋甘菊6、板蓝根5、决明子6、枸杞6、菊花5、甘草5、素馨花3、0.5%NaOH溶液适量、0.1%CaCl溶液适量、水适量。
一种益生菌核桃椰子粉的制备方法,包括以下工艺:
(1)将椰子中的椰子汁和椰果肉取出,置于磨浆机中磨浆,磨浆,过胶体磨,得细浆液,喷雾干燥,得椰子粉备用;
(2)将核桃仁置于容器中,倒入0.5%NaOH溶液、0.1%CaCl溶液,充分搅拌,加热至63℃,浸泡5分钟备用;
(3)将步骤(2)中处理的核桃仁置于清洗槽中,用高压水枪喷淋,并在300W的超声波条件下振荡去皮,反复3次,得脱皮核桃仁;
(4)将脱皮核桃仁烘干磨碎,放入液压榨油机中压榨脱油,过滤,得滤饼,即低变性脱脂核桃粕,对核桃粕进一步破碎,并加水磨浆,用振动筛过滤,滤渣经真空干燥、粉碎成高纤脱脂核桃粉;
(5)将鲜奶放入锅中,加热至33℃,加入保加利亚乳杆菌、嗜热链球菌、***钠、蔗糖,充分搅拌,混合均匀,在34℃的恒温条件下发酵8小时,得富硒酸奶,将酸奶真空干燥,破碎,得富硒酸奶粉备用;
(6)将甜橙洗净,搅碎,放入榨汁机中,榨汁,过滤,得甜橙汁,经喷雾干燥,得甜橙粉备用;
(7)将洋甘菊、板蓝根、决明子、枸杞、菊花、甘草、素馨花等用5倍量的水加热提取,过滤,得中药提取物,入喷雾干燥器,得中药粉备用;
(8)将乳双歧杆菌粉、罗伊氏乳杆菌粉与椰子粉、高纤脱脂核桃粉、富硒酸奶粉、甜橙粉、中药粉合并,混匀后包装即可。
Claims (2)
1.一种益生菌椰香核桃粉,其特征在于,由以下重量份原料制成:椰子180-200、核桃仁350-400、乳双歧杆菌粉6-7、罗伊氏乳杆菌粉4-6、保加利亚乳杆菌8-10、嗜热链球菌6-8、***钠2-3、蔗糖12-15、鲜奶150-160、甜橙100-120、洋甘菊6-8、板蓝根5-7、决明子6-7、枸杞6-8、菊花5-6、甘草5-7、素馨花3-4、0.5%NaOH溶液适量、0.1%CaCl2溶液适量、水适量。
2.如权利要求1所述的一种益生菌核桃椰子粉的制备方法,其特征在于,包括以下工艺:
(1)将椰子中的椰子汁和椰果肉取出,置于磨浆机中磨浆,磨浆,过胶体磨,得细浆液,喷雾干燥,得椰子粉备用;
(2)将核桃仁置于容器中,倒入0.5%NaOH溶液、0.1%CaCl2溶液,充分搅拌,加热至63-65℃,浸泡5-7分钟备用;
(3)将步骤(2)中处理的核桃仁置于清洗槽中,用高压水枪喷淋,并在300W的超声波条件下振荡去皮,反复3-4次,得脱皮核桃仁;
(4)将脱皮核桃仁烘干磨碎,放入液压榨油机中压榨脱油,过滤,得滤饼,即低变性脱脂核桃粕,对核桃粕进一步破碎,并加水磨浆,用振动筛过滤,滤渣经真空干燥、粉碎成高纤脱脂核桃粉;
(5)将鲜奶放入锅中,加热至33-35℃,加入保加利亚乳杆菌、嗜热链球菌、***钠、蔗糖,充分搅拌,混合均匀,在34℃的恒温条件下发酵8-10小时,得富硒酸奶,将酸奶真空干燥,破碎,得富硒酸奶粉备用;
(6)将甜橙洗净,搅碎,放入榨汁机中,榨汁,过滤,得甜橙汁,经喷雾干燥,得甜橙粉备用;
(7)将洋甘菊、板蓝根、决明子、枸杞、菊花、甘草、素馨花等用5-10倍量的水加热提取,过滤,得中药提取物,入喷雾干燥器,得中药粉备用;
(8)将乳双歧杆菌粉、罗伊氏乳杆菌粉与椰子粉、高纤脱脂核桃粉、富硒酸奶粉、甜橙粉、中药粉合并,混匀后包装即可。
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Cited By (2)
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CN107772343A (zh) * | 2017-11-17 | 2018-03-09 | 海南天际食品有限公司 | 一种椰子粉及其制备方法 |
CN109673951A (zh) * | 2019-02-20 | 2019-04-26 | 徐淑蕾 | 一种糯滑的椰香燕麦速食品及制备方法 |
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CN107772343A (zh) * | 2017-11-17 | 2018-03-09 | 海南天际食品有限公司 | 一种椰子粉及其制备方法 |
CN109673951A (zh) * | 2019-02-20 | 2019-04-26 | 徐淑蕾 | 一种糯滑的椰香燕麦速食品及制备方法 |
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