CN107467567A - 一种鸡皮果黄姜花茶营养粉的加工方法 - Google Patents
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Abstract
本发明提供了一种鸡皮果黄姜花茶营养粉的加工方法,所述的鸡皮果黄姜花茶营养粉由以下重量比的原料组成:鸡皮果汁30‑35重量份、鸡皮果糜25‑30重量份、黄姜花浆液20‑25重量份、茶粉滤渣10‑15重量份、柠檬酸2‑3重量份、抗坏血酸钠0.4‑0.6重量份、明胶0.3‑0.4重量份、海藻酸钠0.3‑0.4重量份,配制100重量份,经鸡皮果预处理制备、茶粉提取液制备、黄姜花处理、均质、升华干燥、粉碎等步骤加工而成。本发明方法采用鸡皮果、茶、黄姜花为主要原料,采用茶粉提取液对黄姜花进行打浆,避免了黄姜花营养成分的流失,使营养粉营养物质更加均衡,具有消暑、化滞、温中健胃等保健作用。
Description
技术领域
本发明涉及一种营养粉的加工方法,尤其是涉及一种鸡皮果黄姜花茶营养粉的加工方法。
背景技术
鸡皮果:又称"山黄皮",属芸香科植物,是亚热带常绿小乔木果树,我国各地栽培很少,广西只有崇左市部分县市有栽培。其果型犹如珍珠,其熟透的果皮色和经络宛如煮熟的鸡皮,故名鸡皮果。据广西大学农学院中心实验室对鸡皮果里的营养分析,鲜果含有17种氨基酸,总含量为99.21mg/100g,蛋白质1.39%,总糖量为9.3%,维生素C74 mg/100g,总固形物17.5/%,总酸度为2.28%,可食率75%,还有人体需要的多种矿物营养。鸡皮果实、权叶均具有特殊香味,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药,是食用和调味的上品和上佳的绿色保健食品。
黄姜花::姜科,姜花属多年生草本草本芳香花卉,秋冬季开花,穗状花序,长圆形;苞片长椭圆形,覆瓦状排列,每一苞片内有花3-5朵;花深黄色,形似蝴蝶,气味芬芳纯正,黄姜花原产于西藏、四川、云南、贵州、广西、印度,生于山谷密林中。黄姜花被佛教寺院定为"五树六花"中"六花"之一。花的挥发油:芳香健胃。 根状茎:用于咳嗽。
目前,以鸡皮果、黄姜花为主要原料加工的鸡皮果黄姜花茶营养粉,尚未见到相关产品面市。
发明内容
本发明的目的是提供一种鸡皮果黄姜花茶营养粉的加工方法,提高茶粉的营养价值及经济价值,实现对鸡皮果、黄姜花等原料的综合开发利用。
本发明解决其技术问题所采取的技术方案是:
一种鸡皮果黄姜花茶营养粉的加工方法,其特征在于,经鸡皮果预处理制备、茶粉提取液制备、黄姜花处理、均质、升华干燥、粉碎步骤加工而成,所述的加工方法采用以下步骤:
A.鸡皮果预处理:选取无病虫害的鸡皮果、嘉宝果、莲雾,清洗后将削皮后的鸡皮果、嘉宝果、莲雾切成鸡皮果块、嘉宝果块、莲雾块,向8kg的鸡皮果块、1kg的嘉宝果块、1kg的莲雾块中加入10kg的水进行打浆,经过100目的筛网进行过滤,制得鸡皮果浆和鸡皮果渣,取6kg捣碎后的鸡皮果皮、2kg捣碎后的嘉宝果皮、1kg捣碎后的莲雾皮、1kg的鸡皮果渣混合均匀制得鸡皮果糜,向10kg的鸡皮果糜中加入0.01kg的纤维素酶,0.005kg的果胶酶,在55℃的环境下酶解2h,备用;
B.茶粉提取液制备:将7kg白茶、2kg红茶、2kg花茶、1kg绿茶混合后进行清水淋洗,在50℃的环境下进行干燥,干燥后进行超细微粉碎,制得原料茶粉,向10kg的原料茶粉中加入其52kg的纯净水,在70℃恒温水浴环境下进行回流浸提25min,冷却至室温,过滤得滤液一及滤渣,滤渣再用4倍的纯净水在95℃环境下进行回流浸提22min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在72℃的环境下浓缩至原体积的12%,制得茶粉提取液;
C.黄姜花处理:采集新鲜的黄姜花花瓣、金银花、栝楼花,清水清洗后将6kg的黄姜花花瓣、3kg的金银花、3kg的栝楼花混合均匀后加入到10kg的茶粉提取液中,浸泡5h后进行打浆,制得黄姜花浆液;
D.混合:取鸡皮果汁2.8kg、鸡皮果糜2.3kg、黄姜花浆液1.6kg、茶粉滤渣1kg、山楂汁0.6kg、枸杞汁0.5kg、枸橼酸0.4kg、余甘子汁0.4kg、醋栗汁0.3kg、抗坏血酸钠0.06kg、黄原胶0.02kg、海藻酸钠0.02kg,混合均匀,制得混合液;
E.均质:将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为28Mpa,二级均质压力10Mpa;
F.升华干燥:将均质后的混合液在-18℃条件下,冷冻10h,然后在装载量按12kg/m2、工作压力65Pa、解析压力32Pa、温度50℃的条件下干燥,制得混合原料;
G.粉碎:将干燥后的混合原料进行粉碎,粒径为160um,制得鸡皮果黄姜花茶营养粉。
有益效果:本方法加工的营养粉采用绿色健康、来源广泛、营养丰富的鸡皮果、茶、黄姜花为主要原料,降低了生产成本,而且丰富了营养粉的营养成分,将鸡皮果果肉、果皮分类处理,提高了鸡皮果的利用效率,采用茶粉提取液对黄姜花进行打浆,避免了黄姜花营养成分的流失,使营养粉营养物质更加均衡,具有消暑、消炎、化滞、祛湿、健脾健胃、温中健胃等保健作用。
具体实施方式
实施例一:
一种鸡皮果黄姜花茶营养粉的加工方法,其特征在于:经鸡皮果预处理制备、茶粉提取液制备、黄姜花处理、均质、升华干燥、粉碎步骤加工而成,所述的加工方法采用以下步骤:
A.鸡皮果预处理:选取无病虫害的鸡皮果,清洗后将削皮后的鸡皮果切成鸡皮果块,向10kg的鸡皮果块中加入10kg的水进行打浆,经过80目的筛网进行过滤,制得鸡皮果浆和鸡皮果渣,取9kg捣碎后的鸡皮果皮与1kg的鸡皮果渣混合均匀制得鸡皮果糜,向10kg的鸡皮果糜中加入0.05kg的纤维素酶,0.02kg的果胶酶,在40℃的环境下酶解3h,备用;
B.茶粉提取液制备:茶粉提取液制备:将红茶进行清水淋洗,在46℃的环境下进行干燥,干燥后进行超细微粉碎,制得原料茶粉,向10kg的原料茶粉中加入其40kg的纯净水,在60℃恒温水浴环境下进行回流浸提25min,冷却至室温,过滤得滤液一及滤渣,滤渣再用3倍的纯净水在90℃环境下进行回流浸提15min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在70℃的环境下浓缩至原体积的20%,制得茶粉提取液;
C.黄姜花处理:采集新鲜的黄姜花花瓣,清水清洗后将10kg的黄姜花花瓣加入到10kg的茶粉提取液中,浸泡3h后进行打浆,制得黄姜花浆液;
④.混合:
D.混合:取鸡皮果汁3kg、鸡皮果糜3kg、黄姜花浆液2.5kg、茶粉滤渣1.4kg、抗坏血酸钠0.04kg、明胶0.03kg、海藻酸钠0.03kg,混合均匀,制得混合液;
E.均质:将混合液均质处理,温度为65℃,均质压力为20Mpa,均质2次;
F.升华干燥:将均质后的混合液在-20℃条件下,冷冻8h,然后在装载量按12kg/m2、工作压力50Pa、解析压力30Pa、温度45℃的条件下干燥,制得混合原料;
G.粉碎:将干燥后的混合原料进行粉碎,粒径为220um,制得鸡皮果黄姜花茶营养粉。
实施例二:
一种鸡皮果黄姜花茶营养粉的加工方法,其特征在于,经鸡皮果预处理制备、茶粉提取液制备、黄姜花处理、均质、升华干燥、粉碎步骤加工而成,所述的加工方法采用以下步骤:
A.鸡皮果预处理:选取无病虫害的鸡皮果、罗汉果、无花果,清洗后将削皮后的鸡皮果、罗汉果、无花果切成鸡皮果块、罗汉果块、无花果块,向8kg的鸡皮果块、2kg的罗汉果块、1kg的无花果块中加入20kg的浓度为8%的富硒水溶液进行打浆,经过120目的筛网进行过滤,制得鸡皮果浆和鸡皮果渣,取5kg捣碎后的鸡皮果皮、3kg捣碎后的罗汉果皮、2kg的无花果皮、2kg的鸡皮果渣混合均匀制得鸡皮果糜,向10kg的鸡皮果糜中加入0.09kg的纤维素酶,0.03kg的果胶酶,在52℃的环境下酶解2.5h,备用;
B.茶粉提取液制备:将10kg绿茶、2kg的刺玫花瓣、2kg的茉莉花混合后进行清水淋洗,在42℃的环境下进行干燥,干燥后进行超细微粉碎,制得原料茶粉,向10kg的原料茶粉中加入其45kg的纯净水,在67℃恒温水浴环境下进行回流浸提27min,冷却至室温,过滤得滤液一及滤渣,滤渣再用5倍的纯净水在95℃环境下进行回流浸提22min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在65℃的环境下浓缩至原体积的16%,制得茶粉提取液;
C.黄姜花处理:采集新鲜的黄姜花花瓣、樱花,清水清洗后将7kg的黄姜花花瓣与3kg的樱花花瓣混合均匀后加入到10kg的茶粉提取液中,浸泡4h后进行打浆,制得黄姜花浆液;
D.混合:取鸡皮果汁3.3kg、鸡皮果糜2.5kg、黄姜花浆液2kg、茶粉滤渣1kg、草莓汁0.5kg、苹果酸0.4kg、牛甘果汁0.2kg、抗坏血酸钠0.05kg、明胶0.03kg、海藻酸钠0.02kg,混合均匀,制得混合液;
E.均质:将混合液均质处理,温度为70℃,均质压力为30Mpa,均质4次;
F.升华干燥:将均质后的混合液在-10℃条件下,冷冻12h,然后在装载量按15kg/m2、工作压力65Pa、解析压力35Pa、温度52℃的条件下干燥,制得混合原料;
G.粉碎:将干燥后的混合原料进行粉碎,粒径为240um,制得鸡皮果黄姜花茶营养粉。
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)
1.一种鸡皮果黄姜花茶营养粉的加工方法,其特征在于,经鸡皮果预处理制备、茶粉提取液制备、黄姜花处理、均质、升华干燥、粉碎步骤加工而成,采用以下步骤:
A.鸡皮果预处理:选取无病虫害的鸡皮果、嘉宝果、莲雾,清洗后将削皮后的鸡皮果、嘉宝果、莲雾切成鸡皮果块、嘉宝果块、莲雾块,向8kg的鸡皮果块、1kg的嘉宝果块、1kg的莲雾块中加入10kg的水进行打浆,经过100目的筛网进行过滤,制得鸡皮果浆和鸡皮果渣,取6kg捣碎后的鸡皮果皮、2kg捣碎后的嘉宝果皮、1kg捣碎后的莲雾皮、1kg的鸡皮果渣混合均匀制得鸡皮果糜,向10kg的鸡皮果糜中加入0.01kg的纤维素酶,0.005kg的果胶酶,在55℃的环境下酶解2h,备用;
B.茶粉提取液制备:将7kg白茶、2kg红茶、2kg花茶、1kg绿茶混合后进行清水淋洗,在50℃的环境下进行干燥,干燥后进行超细微粉碎,制得原料茶粉,向10kg的原料茶粉中加入其52kg的纯净水,在70℃恒温水浴环境下进行回流浸提25min,冷却至室温,过滤得滤液一及滤渣,滤渣再用4倍的纯净水在95℃环境下进行回流浸提22min,冷却至室温,过滤得滤液二,将滤液一与滤液二混合,在72℃的环境下浓缩至原体积的12%,制得茶粉提取液;
C.黄姜花处理:采集新鲜的黄姜花花瓣、金银花、栝楼花,清水清洗后将6kg的黄姜花花瓣、3kg的金银花、3kg的栝楼花混合均匀后加入到10kg的茶粉提取液中,浸泡5h后进行打浆,制得黄姜花浆液;
D.混合:取鸡皮果汁2.8kg、鸡皮果糜2.3kg、黄姜花浆液1.6kg、茶粉滤渣1kg、山楂汁0.6kg、枸杞汁0.5kg、枸橼酸0.4kg、余甘子汁0.4kg、醋栗汁0.3kg、抗坏血酸钠0.06kg、黄原胶0.02kg、海藻酸钠0.02kg,混合均匀,制得混合液;
E.均质:将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为28Mpa,二级均质压力10Mpa;
F.升华干燥:将均质后的混合液在-18℃条件下,冷冻10h,然后在装载量按12kg/m2、工作压力65Pa、解析压力32Pa、温度50℃的条件下干燥;
G.粉碎:将干燥后的混合原料进行粉碎,粒径为160um。
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