CN107125388A - 一种金铃子竹叶草清热茶的加工方法 - Google Patents
一种金铃子竹叶草清热茶的加工方法 Download PDFInfo
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Abstract
本发明公开了一种金铃子竹叶草清热茶的加工方法，属于食品加工领域；其特征在于，所述的金铃子竹叶草清热茶，采用绿色纯正的金铃子、竹叶草为原料，将金铃子、竹叶草分别预处理后，经调和、控温定色、离心喷雾干燥和包装的加工工序，使制得的保健茶食用方便、香气扑鼻、口感纯正，丰富了金铃子产品的种类，还具有清热止咳、清暑益气的功效。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种金铃子竹叶草清热茶的加工方法。
背景技术
金铃子，也叫癞葡萄、金癞瓜等，为葫芦科苦瓜属一年生攀援草本苦瓜的果实。经现代科学研究证实，癞葡萄含蛋白质15.03%，小分子多肽高达15%（以N计为2.2%），小分子多糖3.98%，皂甙3.1%，脂肪0.46%，粗纤维9.2%，维生素C0.56g/kg，钙1.0%，磷2.7g/kg，铁56mg/kg 及17种氨基酸，氨基酸含量高达6.99（g/100g），多种维生素和矿物质等成份。《滇南本草》记载："治丹火毒气，疔恶疮结毒，或遍身已成芝麻疔疮疼难忍。具有泻六经实火、清暑、益气、止渴等功效。"
竹叶草，是多年生草本，常具坚硬根头，产地江西、四川、贵州、台湾、广东、云南等省，生于疏林***湿处；竹叶草全草可入药，夏秋采收，性味甘、淡、平，能清肺热，行血，消肿毒。治咳嗽吐血。
目前金铃子大部分作为水果被直接食用，存在着开发利用层次较低的不足，将其加工成金铃子竹叶草清热茶，可实现对金铃子原料的合理利用，并提高其保健价值。
发明内容
本发明的目的是提供一种金铃子竹叶草清热茶的加工方法，将营养丰富的金铃子加工成饮用方便的保健茶，不仅丰富了金铃子产品种类，而且提高了金铃子的保健价值。
本发明解决其技术问题所采取的技术方案是：
一种金铃子竹叶草清热茶的加工方法，其特征在于，所述的加工方法采用以下步骤：
①金铃子预处理：挑取新鲜优质的5kg的金铃子、2kg的豆梨和1kg的拐枣，洗净后放入煮沸的浓度为0.35%的柠檬酸溶液中热烫10s，捞出，再用凉水浸泡1小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的果胶酶、0.35%的纤维素酶、0.01%的蛋白酶，搅拌均匀后加热至35℃，联合水解55分钟，制得金铃子果浆；
②竹叶草预处理：取2kg竹叶草、1.5kg金银花、1kg的嫩荷叶、0.5kg的丁香，清水淋洗后，在50℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量2倍的纯净水，在55℃恒温水浴环境下进行回流浸提2次，每次45min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取40份金铃子果浆、25份竹叶草提取液、12份葡萄糖浆，再加入10份玉竹汁、8份蛋白粉和5份枸杞汁，混合均匀，制得混合液；
④控温定色：将混合液在温度为35℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度100℃、流量8ml/min、雾化器转速8000r/min、液料中干物质量10%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
有益效果：本方法采用绿色纯正的金铃子、竹叶草为原料，将金铃子、竹叶草分别预处理后，经调和、控温定色、离心喷雾干燥和包装的加工工序，使制得的保健茶食用方便、香气扑鼻、口感纯正，丰富了金铃子产品的种类，还具有清热止咳、清暑益气的功效。
具体实施方式
实施例一：
一种金铃子竹叶草清热茶的加工方法，其特征在于，采用以下步骤：
①金铃子预处理：挑取新鲜优质的5kg的金铃子、2kg的海棠果和1kg的栝楼，洗净后放入煮沸的浓度为0.35%的柠檬酸溶液中热烫10s，捞出，再用凉水浸泡1小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的果胶酶、0.35%的纤维素酶、0.01%的蛋白酶，搅拌均匀后加热至35℃，联合水解55分钟，制得金铃子果浆；
②竹叶草预处理：取5kg竹叶草、1.5kg菊花脑嫩叶、1kg的洋槐花、0.5kg的绿茶，清水淋洗后，在55℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量3倍的纯净水，在50℃恒温水浴环境下进行回流浸提2次，每次25min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取45份金铃子果浆、30份竹叶草提取液、10份果葡糖浆，再加入8份玉竹汁和7份百合汁，混合均匀，制得混合液；
④控温定色：将混合液在温度为30℃，压力为120Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为45℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度120℃、流量10ml/min、雾化器转速6500r/min、液料中干物质量12%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
实施例二：
一种金铃子竹叶草清热茶的加工方法，其特征在于，采用以下步骤：
①金铃子预处理：挑取新鲜优质的8kg的金铃子、3kg的刺梨和1kg的栝楼，洗净后放入煮沸的浓度为0.35%的柠檬酸溶液中热烫10s，捞出，再用凉水浸泡1小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的果胶酶、0.5%的纤维素酶、0.04%的蛋白酶，搅拌均匀后加热至35℃，联合水解55分钟，制得金铃子果浆；
②竹叶草预处理：取5kg竹叶草、2kg红茶、1kg的薄荷叶、0.5kg的玫瑰花，清水淋洗后，在55℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量3倍的纯净水，在50℃恒温水浴环境下进行回流浸提2次，每次25min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取45份金铃子果浆、30份竹叶草提取液、10份甘草液，再加入8份玉竹汁和7份百合汁，混合均匀，制得混合液；
④控温定色：将混合液在温度为30℃，压力为120Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为45℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度120℃、流量10ml/min、雾化器转速6500r/min、液料中干物质量12%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
实施例三：
一种金铃子竹叶草清热茶的加工方法，其特征在于，采用以下步骤：
①金铃子预处理：挑取新鲜优质的5kg的金铃子、3kg的乌梅和2kg的黑树莓，洗净后放入煮沸的浓度为0.5%的柠檬酸溶液中热烫5s，捞出，再用凉水浸泡2小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.45%的果胶酶、0.25%的纤维素酶、0.06%的蛋白酶，搅拌均匀后加热至40℃，联合水解45分钟，制得金铃子果浆；
②竹叶草预处理：取3kg竹叶草、1.5kg鱼腥草、1kg的嫩荷叶、0.5kg的野芝麻叶，清水淋洗后，在45℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量3倍的纯净水，在50℃恒温水浴环境下进行回流浸提2次，每次25min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取35份金铃子果浆、30份竹叶草提取液、15份葡萄糖浆，再加入8份石斛汁、7份菱角粉和5份百合汁，混合均匀，制得混合液；
④控温定色：将混合液在温度为40℃，压力为80Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度100℃、流量8ml/min、雾化器转速8000r/min、液料中干物质量10%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
实施例四：
一种金铃子竹叶草清热茶的加工方法，其特征在于，采用以下步骤：
①金铃子预处理：挑取新鲜优质的5kg的金铃子、2kg的胡柚皮和1kg的锦灯笼果，洗净后放入煮沸的浓度为0.35%的柠檬酸溶液中热烫10s，捞出，再用凉水浸泡1小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.55%的果胶酶、0.35%的纤维素酶、0.1%的蛋白酶，搅拌均匀后加热至35℃，联合水解50分钟，制得金铃子果浆；
②竹叶草预处理：取3kg竹叶草、1kg茉莉花、0.8kg的薄荷叶、0.25kg的苦丁茶，清水淋洗后，在55℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量5倍的纯净水，在50℃恒温水浴环境下进行回流浸提2次，每次25min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取40份金铃子果浆、25份竹叶草提取液、12份甜菊糖浆，再加入10份玉竹汁、8份红枣粉和5份麦芽汁，混合均匀，制得混合液；
④控温定色：将混合液在温度为35℃，压力为180Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度110℃、流量8ml/min、雾化器转速6500r/min、液料中干物质量7%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
实施例五：
一种金铃子竹叶草清热茶的加工方法，其特征在于，采用以下步骤：
①金铃子预处理：挑取新鲜优质的10kg的金铃子、3kg的栝楼和1kg的拐枣，洗净后放入煮沸的浓度为0.4%的柠檬酸溶液中热烫7s，捞出，再用凉水浸泡1.5小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.45%的果胶酶、0.35%的纤维素酶、0.2%的蛋白酶，搅拌均匀后加热至42℃，联合水解55分钟，制得金铃子果浆；
②竹叶草预处理：取5kg竹叶草、2kg金银花、1kg的垂盆草、0.5kg的绿茶，清水淋洗后，在50℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量2.5倍的纯净水，在55℃恒温水浴环境下进行回流浸提2次，每次45min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取40份金铃子果浆、25份竹叶草提取液、15份甜菊汁，再加入10份醋栗汁和8份百合粉，混合均匀，制得混合液；
④控温定色：将混合液在温度为28℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度120℃、流量6ml/min、雾化器转速1000r/min、液料中干物质量12%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
以上所述仅为本发明的较佳实施例，凡依本发明权利要求范围所做的均等变化，皆应属本发明权利要求的涵盖范围。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种金铃子竹叶草清热茶的加工方法，其特征在于，所述的加工方法采用以下步骤：
①金铃子预处理：挑取新鲜优质的5kg的金铃子、2kg的豆梨和1kg的拐枣，洗净后放入煮沸的浓度为0.35%的柠檬酸溶液中热烫10s，捞出，再用凉水浸泡1小时，沥干水后，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的果胶酶、0.35%的纤维素酶、0.01%的蛋白酶，搅拌均匀后加热至35℃，联合水解55分钟，制得金铃子果浆；
②竹叶草预处理：取2kg竹叶草、1.5kg金银花、1kg的嫩荷叶、0.5kg的丁香，清水淋洗后，在50℃的环境下进行干燥，破壁粉碎后，制得竹叶草粉；向竹叶草粉中加入其重量2倍的纯净水，在55℃恒温水浴环境下进行回流浸提2次，每次45min，再冷却至室温，过滤，合并滤液，制得竹叶草提取液；
③调和：取40份金铃子果浆、25份竹叶草提取液、12份葡萄糖浆，再加入10份玉竹汁、8份蛋白粉和5份枸杞汁，混合均匀，制得混合液；
④控温定色：将混合液在温度为35℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
⑤干燥：采用离心喷雾干燥，设置进口热风温度100℃、流量8ml/min、雾化器转速8000r/min、液料中干物质量10%，制得金铃子竹叶草清热茶；
⑥包装：将金铃子竹叶草清热茶用食品级包装材料进行包装，放入通风干燥环境中储存。
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