CN106722994A - 一种银杏脆片及其制备方法 - Google Patents
一种银杏脆片及其制备方法 Download PDFInfo
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- CN106722994A CN106722994A CN201611236102.9A CN201611236102A CN106722994A CN 106722994 A CN106722994 A CN 106722994A CN 201611236102 A CN201611236102 A CN 201611236102A CN 106722994 A CN106722994 A CN 106722994A
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- Prior art keywords
- ginkgo
- powder
- panacis japonici
- folium panacis
- japonici cum
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- 239000011734 sodium Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000003637 steroidlike Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- KHOSIPSPBMXIRQ-UHFFFAOYSA-N tridecanoic acid Chemical compound CCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCC(O)=O KHOSIPSPBMXIRQ-UHFFFAOYSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 150000008505 β-D-glucopyranosides Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明具体公开了一种银杏脆片及其制备方法。该银杏脆片是以银杏蛋白粉与人参叶粉为原料,按重量百分比为银杏蛋白粉75%~90%,人参叶粉10%~25%比例配比,经混合、成型、烘干制备而成。本发明一种银杏脆片食品,保持了银杏蛋白粉和人参叶原有的营养成分及保健功效,且风味独特,是一种休闲食品,增加了人们的喜食性,为人们提供了一种新的营养性银杏脆片食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种具有保健功能的银杏脆片食品,同时还涉及该银杏脆片食品的制备方法。
背景技术
银杏(Ginkgo biloba L.)是世界银杏类植物中惟有我国独存的孑遗植物,被称为植物界的“活化石”,具有重要的科学价值,属国家二级保护的稀有植物。我国是世界银杏的起源中心,也是现代银杏分布最多的国家。我国银杏的分布南起广州,北至沈阳、丹东,西达甘肃,东抵台湾,遍20多个省和自治区,主产地为江苏、山东、安徽、浙江、湖南、湖北、广西、福建等。
银杏的果实叫白果,它具有重要的药用价值。早在元代吴瑞著的《日用本草》中即有记载。明代著名的药物学家李时珍在《本草纲目》中写道:“熟食温肺益气,定喘咳,缩小便,止白浊;生食降痰,消毒杀虫。嚼浆涂鼻面手足,走疱,乃疥癣疳阴虱”。明代江苏、四川、山东等地曾出现了用白果炮制的中成药,用于临床。现代医学研究证明,白果具有降低血清胆固醇、增加冠脉流量、改善脑循环、解痉、松弛支气管和抑菌等生理作用。
白果含淀粉62.4%~67%、蛋白质11.3%、脂肪2.6%、蔗糖5.2%、还原糖1.1%、核蛋白0.26%和矿物质3%。此外,它也含有一定量的酚与酚酸类化合物以及少量的甾体化合物。据赵忠杰等报道,白果中含有17种氨基酸,总量为10.77%,其中人体必需氨基酸为7种,含量为3.42%,占总氨基酸含量的31.8%,药效氨基酸9种,含量为7.25%,占总氨基酸含量的67.3%,半必需氨基酸4种,含量为1.33%,占总氨基酸含量12.3%。在药效氨基酸中含量最高的为谷氨酸,谷氨酸除做调味料外,可用于肝昏迷、神经衰弱及癫痫发作;天冬氨酸,其盐可保护心肌,治疗心脏病等;甘氨酸可用于肌无力症和缺铁性贫血等。另外,赖氨酸和亮氨酸有促进幼儿生长作用,并常用作食品添加剂。
银杏品味甘美,营养丰富,我国对银杏的开发历史悠久,主要用作干果、药膳和菜肴,也有开发成罐头、饮料的,最近又开发成了护肤、护发和减肥等系列产品。
脆片食品由于口感松脆,色香、味美,成为时尚流行的休闲食品。目前市场上为数较多的是以蔬菜和水果为主要原料制成的脆片,由于制品香脆而不腻,是低脂肪、高纤维、富含纤维素和矿物质的天然食品,很受消费者欢迎。将具有保健功效的银杏蛋白粉和具有增强银杏功效作用,同时也具有很好保健作用的人参叶复配制作成具有保健功能的脆片食品,一定也会受到消费者的欢迎。
发明内容
本发明的目的是提供一种银杏脆片食品。
本发明的目的还在于提供一种银杏脆片的制备方法。
为了实现本发明,具体采用了以下技术方案:
本发明的一种银杏脆片,是以银杏蛋白粉、人参叶粉为原料,经混合、成型、烘干而成;
所述原料按以下重量百分比进行配比:
银杏蛋白粉75%~90%,人参叶粉10%~25%。
上述所述的银杏蛋白粉是由本发明申请人母公司(徐州绿之野食品有限公司)依据国家发明专利(专利号:201310580225.4)开发的原材料产品,其制备方法是根据该发明专利说明书实施例1和实施例2的方案,具体实施方式为:取成熟新鲜的银杏果,经脱壳后得果仁,将果仁放入100℃沸水中漂烫 2min后,捞入50~60℃热水中,轻搓漂洗脱去内种皮后,用流动水冲洗干净,再迅速浸没于含有0.5%的食盐0.25%的柠檬酸和0.1%的抗坏血酸水溶液中进行护色处理30min,捞出并沥干水分;然后将银杏果仁采用砂轮磨进行粗磨,粗磨时加入果仁重量的8倍含有 0.3%食盐和0.2%柠檬酸的水溶液,磨成均匀的浆汁后,立即送入胶体磨中进行细磨,细磨 15~25min,使磨浆 成为均匀的乳状浆液,再将乳状浆液送入离心过滤机中进行离心过滤,得滤液,浆渣再加入其渣重量的2倍量的含有重量0.3%食盐和0.2%柠檬酸水溶液,再送入胶体磨细磨1次,经离心过滤后,将两次过滤的浆液合并,再用300目筛网过滤1次,经浓缩、真空干燥得银杏粉;称取银杏粉与纯净水按其重量比为1:20配料混合,充分搅拌,用1moL/L氢氧化钠溶液调节 PH 值至 6.6~7.2 之间,浸泡 3h 后,过滤,滤渣另作他用,取滤液以0.5moL/L盐酸调节PH值4~5之间,煮沸3h,静置沉淀,分离除去上层泡沫和溶液后,得沉淀物,再将沉淀物按重量加入 5 倍量的纯净水,搅匀,冷至 38~45℃时,离心甩干得湿银杏蛋白,经真空干燥后得银杏蛋白粉。当然,在实施例的步骤操作工艺中,首先是对该发明专利说明书全文较为了解的基础上进行的,该实施例1和2是该发明对银杏深加工的方法的第一步和第二步,就该方法获得的银杏蛋白粉比一般将银杏打浆烘干的常规方法其纯度较好,也比常规方法制得的银杏蛋白粉口感好。
人参叶粉可采用超微粉碎设备粉碎成500~1800目的超微粉。
人参叶粉也可以采用普通粉碎设备粉碎成100~120目的细粉。
为了改善银杏脆片食品的口感和风味,还可以加入银杏蛋白粉、人参叶粉总量1%~15%的添加剂。其中添加剂主要有调味品(如食用盐、香精、味精、天然香料如花椒、八角、胡椒、小茴香、肉桂、孜然、桔皮、辣椒、咖喱粉、十三香、食用油等)、增稠剂(如琼脂、桃胶、***胶、白芨胶、海藻酸钠等)、甜味剂(如L-***糖、木糖醇、甘露醇、山梨糖醇、蜂蜜、蔗糖、红糖等)。
本发明一种银杏脆片的制备方法,其特征是将人参叶经除杂,杀青,干燥,粉碎后与银杏蛋白粉充分混合均匀,采用压片设备压制成型,烘干,包装即得。其中所述的人参叶采用生长期不超过50天的人参嫩叶,人参叶的杀青采用在含有重量为1.5%的食盐水溶液加热80℃~100℃下漂烫1~3min杀青。
上述所述的干燥,采用热风干燥、远红外干燥或微波干燥,干燥条件为75℃~90℃下干燥10~16小时。
上述所述的烘干为采用100℃~150℃的低温热风烘干4~8小时。
为了便于储存和保证质量,银杏脆片食品的包装可采用真空包装或充氮包装。
人参叶为多年生草本人参的叶,为掌状复叶,具长柄,人参叶含三萜类及其皂甙成分:人参皂甙(ginsenoside)-Rb1、Rb2、Rc、Re、Rf、Rg1、Rg3、Rg4、Rh1、Rh2、Rh3、F1、F2、F3、F4、La,20(R)人参皂甙[20(R)-ginsenoside]Tg2、Rh2、20(S)人参皂甙Rh2[20(S)-ginenoside-Rh2],20-葡萄糖人参皂甙Rf(20-glucoginsenoside-Rf),20(R)原人参二醇[20(R)protopanaxadiol],20(R)原人参三醇[20(R)protopana-xatriol],20(R)-达玛烷-3β,6α,12β,20,25-五醇[20(R)-dammar-3β,6α,12β,20,25-pentol],20(R)-达玛烷-3β,6α,12β,20,25-五醇-6-O-α-L-吡喃鼠李糖基(1→4)-O-β-D-吡喃葡萄糖甙[20(R)-dammar-3β-D-glucopyranoside],胡萝卜甙(daucosterin([1-10]。还含黄酮尖成分:山柰酚(kaempferol),三叶豆甙(trifolin),人参黄酮甙(panasenoside)即是山柰酚-3-O-葡萄糖基(1→2)半乳糖甙[kaempferol-3-O-glucosyl(1→2)glalctoside][11]。又含挥发油,茎的油中含棕榈酸(palmitic acid),2-甲基丙基十二烷(2-methyl-6-propyldodecane);叶的油中含棕榈酸,十三烷酸(tridecanoic acid),正十五烷(n-pentadecane)[12]。另有报道,叶的挥发油中有β-金合欢烯(β-farnesene),2-十七烷酮(2-heptadecanone)和棕榈酸[13]。近据报道,叶的按发油中含有32种成分,其中主要的有:9,12,15二十二碳三烯醇(9,12,15-docsatrienol),棕榈酸,7,10,12-十六碳三烯酸甲酯(methyl11,14,17-e-icosatrienoate),亚麻酸甲酸(methyl linolenate),3,7,11,15-四甲基十六烯-1-醇(3,7,11,15-tetramethyl-2-hexadecen-1-ol),甘油(glycerol),已酸二甲基苯酯(2,2-dimethyl phenyl acetate),2-异戊酰基甲基-1,3-环戊二酮(2-isopentanoyl-4-mettate),2-异戊酰基甲基-1,3-环戊二酮(2-isopentanoyl-4-methylcyclopenta-1,3-dione),亚油酸甲酯(methyl oleate),1,2-二苯基已烷(1,2-diphenylethane)等[14]。叶还含天冬氨酸(aspartic acid),1,2-dipehnylethane),苏氨酸(threonine),丝氨酸(serine),谷氨酸(glutamic acid),甙氨酸(glycine),丙氨酸(alanine),半胱氨酸(cysteine),缬氨酸(valine),蛋氨酸(methionine),亮氨酸(leucine),异亮氨酸(isoleucine),苯丙氨酸(phenylalanine),赖氨酸(lysine),组氨酸(histidine),精氨酸(arginine),脯氨酸(proline)[15]。另含多糖,茎中得到多糖S-1,相对分子质量190万,由半乳糖(galactose),葡萄糖(glucose),鼠李糖(arginie),***糖(arabinose),木糖(xylose)按摩尔比11.9:2.8:1.6:0.8组成,多糖中含有1.34%的蛋白质,内有17种氨基酸[16]。叶中包含小分子多糖PG-ⅠⅢ均有较强的免疫作用[17];还含水深性杂多糖PN[18]和4个搞补体的杂多糖GL-Nia、GL-Nib、GL-Ala、Gl-Alb。前两个为中性糖,后两个为酸性糖,其中GL-Nla对抗原有弱的作用[19]。还含钠、镁、钙、铝、铅、匐、钴、镍、钼、硼、锌、铁、锰、铜等无机元素和多种过氧化物同工酷。还含黄酮类成分、挥发油、多种氨基酸、多糖、多种无机元素及多种过氧化物同工酶。药理研究表明人参叶毒性很小,狗、猫皆可耐受很高剂量,个鼠皮下注射半数致死量为16.5mg/公斤。1.人参叶、人参制剂及人参皂甙的毒性与副作用:《本经》记载人参无毒,现代研究指出,人参的急、慢性毒性都很小。人参根粉给小鼠po,LD50在5g/kg以上。小鼠sc人参浸膏急性LD50为16.5ml/kg。小鼠ig人参100、250、500mg/kg,连服lmo的亚急性毒性观察未见异常。人参叶提取物或人参皂甙对小鼠ip时的急性LD50在300-700mg/kg之间。人参皂甙单体对小鼠ip的LD50分别为Rbl1110、Rb2305、Rc410、Rd325、Re465、Rfi340、Rg11258mg/kg,Ro的LD50>1000mg/kg。人参茎叶皂甙的亚急性毒性试验,对大鼠ip,80mg/(kg·日),或对犬ig200mg/kg,连续21d,均未见任何异常。据文献记载,人参的花、果、根、叶等各部分具有相似药理作用(贾公孚主编,临床药物新用联用大全,2006年12月第2版,705页)。
本发明的有益效果
1、本发明是利用发明专利201310580225.4说明书中实施例1和实施例2的技术方案获得的银杏蛋白粉为基本原料和具有增强银杏作用的人参叶粉制得银杏脆片食品,不仅给人们提供了一种新型的银杏食品制品,还提升银杏食品的营养功效,据文献记载“人参与银杏提取物配伍应用,可增强学习和记忆功能,并加强了两药固有的药理活性。两药的混合物是一种有希望的抗衰老药,可明显提高血清中催乳素、生长激素和促肾上腺皮质激素(ACTH)含量”(贾公孚主编,临床药物新用联用大全,2006年12月第2版,1220页)。然而,人参的叶与人参的根具有相似的药理作用。将银杏蛋白粉与人参叶粉混合制成的脆片食品,不仅最大限度地保持了银杏蛋白和人参叶原有的营养成分及保健功效,还具有增强功效的作用。
2、本发明银杏脆片食品,是一种休闲食品,为了满足不同人群的需要,制成不同风味和风格的可口脆片,增加人们的喜食性。
3、由于本发明采用了制片工艺技术,避免了挥发性成分的散失,同时将包装采用真空包装或充氮包装,可有效防止产品中有效成分的氧化或串味。
4、本发明加工工艺简单,易于掌握,生产成本低,无环境污染,能够实现工业化生产,适宜大众普及食用。作为一种新的营养性银杏脆片食品,具有较好的市场前景。
具体实施方式
下面结合实施例对本发明具体实施方式作进一步说明,不应看作是对本发明的限制,对以下优选的实施方式,对本领域的技术人员来论,在不脱离发明方案技术原理的前提下进行的修改和润饰均应视为本发明的保护范围。
实施例1
按发明专利201310580225.4实施例1和实施例2的方法,取成熟新鲜的银杏果,经脱壳后得果仁,将果仁放入100℃沸水中漂烫2min后,捞入50~60℃热水中,轻搓漂洗脱去内种皮后,用流动水冲洗干净,再迅速浸没于含有0.5%的食盐0.25% 的柠檬酸和0.1%的抗坏血酸水溶液中进行护色处理30min,捞出并沥干水分;然后将银杏果仁采用砂轮磨进行粗磨,粗磨时加入果仁重量的8倍含有0.3%食盐和0.2%柠檬酸的水溶液,磨成均匀的浆汁后,立即送入胶体磨中进行细磨,细磨15~25min,使磨浆成为均匀的乳状浆液,再将乳状浆液送入离心过滤机中进行离心过滤,得滤液,浆渣再加入其渣重量的2倍量的含有重量0.3%食盐和0.2%柠檬酸水溶液,再送入胶体磨细磨1次,经离心过滤后,将两次过滤的浆液合并,再用300目筛网过滤1次,经浓缩、真空干燥得银杏粉;称取银杏粉与纯净水按其重量比为1:20配料混合,充分搅拌,用1moL/L 氢氧化钠溶液调节 PH 值至 6.6~7.2 之间,浸泡 3h 后,过滤,滤渣另作他用,取滤液以0.5moL/L盐酸调节PH值4~5之间,煮沸3h,静置沉淀,分离除去上层泡沫和溶液后,得沉淀物,再将沉淀物按重量加入 5 倍量的纯净水,搅匀,冷至 38~45℃时,离心甩干得湿银杏蛋白,经真空干燥后得银杏蛋白粉。
实施例2
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在80℃下漂烫3min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在75℃下热风干燥16h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过500目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉75㎏与人参叶粉25公斤混合均匀,同时还加入食用盐、味精、天然香料、食用油和海藻酸钠,混合均匀后,采用压片设备压制成型;其中食用盐、味精、天然香料、食用油和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于100℃下烘8h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例3
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在100℃下漂烫1min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在90℃下热风干燥10h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过1800目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉90㎏与人参叶粉10公斤混合均匀,同时还加入食用盐、味精、天然香料、食用油和琼脂,混合均匀后,采用压片设备压制成型;其中食用盐、味精、天然香料、食用油和琼脂的用量按食品制作的常规用量计;
(3)置于烘箱中,于150℃下烘4h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例4
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在90℃下漂烫2min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在85℃下热风干燥12h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过1200目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉80㎏与人参叶粉20公斤混合均匀,同时还加入L-***糖和海藻酸钠,混合均匀后,采用压片设备压制成型;其中L-***糖和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于125℃下烘6h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例5
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在100℃下漂烫1min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在80℃下热风干燥14h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过800目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉85㎏与人参叶粉15公斤混合均匀,同时还加入木糖醇、蜂蜜和海藻酸钠,混合均匀后,采用压片设备压制成型;其中木糖醇、蜂蜜和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于115℃下烘7h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例6
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在80℃下漂烫3min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用远红外干燥机在75℃下热风干燥16h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过600目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉78㎏与人参叶粉22公斤混合均匀,同时还加入食用盐、味精、辣椒、花椒、食用油和海藻酸钠,混合均匀后,采用压片设备压制成型;其中食用盐、味精、辣椒、花椒、食用油和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于135℃下烘5h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例7
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在90℃下漂烫2min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在90℃下热风干燥10h,使人参叶的含水水量在3%以下,取出放冷后,用万能粉碎机粉碎,过100目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉82㎏与人参叶粉18公斤混合均匀,同时还加入食用盐、味精、花椒、孜然、食用油和海藻酸钠,混合均匀后,采用压片设备压制成型;其中食用盐、味精、花椒、孜然、食用油和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于100℃下烘8h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例8
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在100℃下漂烫1min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在90℃下热风干燥10h,使人参叶的含水水量在3%以下,取出放冷后,用万能粉碎机粉碎,过120目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉77㎏与人参叶粉23公斤混合均匀,同时还加入山梨糖醇和海藻酸钠,混合均匀后,采用压片设备压制成型;其中山梨糖醇和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于150℃下烘4h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例9
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在90℃下漂烫2min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用微波干燥器在80℃下热风干燥14h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过800目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉83㎏与人参叶粉17公斤混合均匀,同时还加入食用盐、味精、天然香料、食用油和琼脂,混合均匀后,采用压片设备压制成型;其中食用盐、味精、天然香料、食用油和琼脂的用量按食品制作的常规用量计;
(3)置于烘箱中,于125℃下烘6h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
实施例10
(1)将生长在不超过50天的鲜嫩人参叶,除去泥沙、枯萎叶及杂质后,先用流动清水漂3次,捞出控净水分,置入含有重量为1.5%的食盐水溶液中,在100℃下漂烫1min进行杀青,杀青后的人参叶用纯净水再漂洗2次,捞出沥干水分;然后采用热风干燥箱在85℃下热风干燥12h,使人参叶的含水水量在3%以下,取出放冷后,用振动超微粉碎机粉碎,过500目筛,得人参叶粉;
(2)称取实施例1制得的银杏蛋白粉79㎏与人参叶粉21公斤混合均匀,同时还加入食用盐、味精、天然香料、食用油和海藻酸钠,混合均匀后,采用压片设备压制成型;其中食用盐、味精、天然香料、食用油和海藻酸钠的用量按食品制作的常规用量计;
(3)置于烘箱中,于115℃下烘7h;
(4)烘干后的脆片,待冷却至室温后,采用真空包装或充氮包装。
Claims (9)
1.一种银杏脆片,其特征在于,主要是以银杏蛋白粉、人参叶粉为原料,经混合、成型、烘干而成;所述原料按以下重量百分比进行配比:
银杏蛋白粉75%~90%,人参叶粉10%~25%。
2.如权利要求1所述的银杏脆片,其特征在于,所述的人参叶粉为500~1800目的超微粉。
3.如权利要求1所述的银杏脆片,其特征在于,所述的人参叶粉为100~120目的细粉。
4.如权利要求1所述的银杏脆片,其特征在于,原料中包括银杏蛋白粉、人参叶粉总量1%~15%的添加剂。
5.一种如权利要求1所述的银杏脆片的制备方法,其特征在于,是将人参叶经除杂,杀青,干燥,粉碎后与银杏蛋白粉充分混合均匀,采用压片设备压制成型,烘干,包装即得。
6.如权利要求5所述的方法,其特征在于,所述人参叶为生长期不超过50天的人参嫩叶。
7.如权利要求5所述的方法,其特征在于,所述人参叶的杀青,是在含有重量为1.5%的食盐水溶液加热80℃~100℃下漂烫1~3min杀青。
8.如权利要求5所述的方法,其特征在于,所述的干燥条件为75℃~90℃下干燥10~16小时,所述的干燥采用热风干燥、远红外干燥或微波干燥。
9.如权利要求5所述的方法,其特征在于,所述的烘干为采用100℃~150℃的低温热风烘干4~8小时。
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