CN108185303A - 栀子薏仁米保健产品 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供一种栀子薏仁米保健产品:取薏仁米45~80份、栀子或栀子饼粕20~40份,经发芽、过筛、干燥、包装即可。本发明充分利用药食两用的栀子和薏仁米材料,通过薏仁米发芽处理,既有效降低其淀粉含量,又利用芽体吸附栀子甙等功能性成分,还能改变其产品的色泽度;通过对栀子进行醇提浓缩,使栀子中醇溶性物质更好的与发芽的薏仁米接触,增加其保健功能。
Description
技术领域
本发明属于大米加工技术领域,具体涉及一种栀子薏仁米保健产品及其制备方法。
背景技术
薏仁又名薏苡仁、苡米、苡仁,土玉米,薏米、起实、薏珠子、草珠珠、回回米、米仁、六谷子。是常用的中药,又是普遍、常吃的食物,性味甘淡微寒,有利水消肿、健脾去湿、舒筋除痹、清热排脓等功效,为常用的利水渗湿药。薏仁又是一种美容食品,常食可以保持人体皮肤光泽细腻,消除粉刺、雀斑、老年斑、妊娠斑、蝴蝶斑,对脱屑、痤疮、皲裂、皮肤粗糙等都有良好疗效。
栀子又叫黄栀子、山栀、白蟾,灌木,高0.3~3米;嫩枝常被短毛,枝圆柱形,灰色。叶对生,革质,稀为纸质,少为3枚轮生,叶形多样,通常为长圆状披针形、倒卵状长圆形、倒卵形或椭圆形,长3-25厘米,宽1.5-8厘米,顶端渐尖、骤然长渐尖或短尖而钝,基部楔形或短尖,两面常无毛,上面亮绿,下面色较暗;生长于海拔10~1 500米处的旷野、丘陵、山谷、山坡、溪边的灌丛或林中,产于中国长江流域以南,果实味苦寒,用于清热、泻火、凉血;含有黄色素,可提炼天然色素,用作食品添加剂。属***颁布的第l批药食两用资源,具有护肝、利胆、降压、镇静、止血、消肿等作用,在中医临床常用于治疗黄疸型肝炎、扭挫伤、高血压、糖尿病等症。
公开号为CN105707705A的中国专利公开了一种具有浓郁麦芽香味的发芽薏仁米即食粉及其加工方法,包括以下步骤:1)将薏仁谷和黑大麦分别脱壳,清洗干净,备用;2)将柠檬酸与清水混合,调节PH值在4.0-5.0之间,得到浸泡液,备用;3)按照薏仁米与浸泡液质量比为1:2混合,黑大麦与浸泡液质量比为1:2混合,保持温度为20-25℃浸泡6-8小时,将浸泡后膨润的薏仁米和黑大麦置于发芽器中催芽,保持温度20-28℃,每6-8小时再重新加入浸泡液漂洗一次,每隔1-1.5小时换气一次,芽长到1mm即可完成发芽;4)将发芽完成的薏仁米和黑大麦用清水冲洗1-2遍后,蒸汽在100-110℃温度下蒸煮20-25分钟后冷却;5)将薏仁米炒制温度140-145℃,干黑大麦芽炒制温160-165℃,进行干燥;6)将薏仁米和黑大麦粉碎成80-100目粉末,将薏仁粉和黑大麦粉按照质量比为3:1-5:1的比例进行混合配粉,用阻湿阻氧性包材密封包装,并在包装内投放吸氧剂。
公开号为CN105918863A的中国专利公开了一种解热清火营养保健米,由下列步骤制成的:1)将碎米、薏仁米分别淘洗干净,沥清多余水分,晾干后与花生壳可溶性膳食纤维、螺旋藻粉混合磨粉,过60-80目筛;2)将栀子、黄连、薄荷叶、生地、甘草分别用热水浸泡15-20分钟,清洗除杂,再混合加入百合浸膏和20-23倍量清水,文火加热,至汤汁减半,滤除杂质,收集滤液,同时将滤液进行活性炭吸附脱色处理;3)将脱脂米糠用米醋浸泡30-35分钟,用流动水冲洗滤除米醋,再加入步骤2所得滤液,混合搅拌,加热蒸煮20-25分钟,然后冷却至40-45℃;4)将步骤3所得物与豆渣、橙皮丝、虾油充分混合,滴加少量水使水分含量在35-40%,接入9-10%活化的纳豆芽孢杆菌,于33-35℃,恒温发酵2-3天,再接入9-10%活化的短乳杆菌,继续发酵2-3天;5)将步骤4所得物与紫苏营养保健肽、步骤1所得物混合,通过蒸汽和水的作用进行调质,进入挤压机重新制粒,最终干燥后与自然米1:1-2进行混配。
公开号为CN105995410A的中国专利公开了一种薄荷薏仁米粉的制备方法,包括以下步骤:(1)将黄豆、薏仁、小米洗净,置于锅中,将薄荷做成茶包,放人盛有黄豆、薏仁、小米的锅中,加入适量的水,加热焖煮60-70分钟,得到米粥;(2)将鲜枣、柠檬洗净,取其果肉,与上述米粥一起置于打浆机中,打成浆汁备用;(3)将蕨菜、马齿苋洗净,切碎后,置于容器中,加入黄酒、柠檬汁、食盐,拌匀后,密封腌制1-2天;(4)将白术、肉桂、麦芽、茯苓、栀子、半夏、陈皮、板栗叶用6-8倍量的水加热提取,将提取液喷雾干燥,得到中药粉末;(5)将大米粉、中药粉混合,加入步骤(2)中的浆汁、步骤(3)腌制的菜、适量的水,不断搅拌,均匀后送入米粉机中制粉即可。
发明内容
虽有文献资料报道对薏仁米采用发芽处理后再进行加工,只是采用单一发芽处理,由于其产品中淀粉含量高,不利于保健产品的开发,本发明提供一种栀子薏仁米保健产品及其制备方法,使薏仁米产品具有其它功能性成分,增强其产品保健功能,同时对产品的色泽度也有一定程度的改善。
因此,本发明第一个目的是提供一种栀子薏仁米保健产品:取薏仁米45~80份、栀子或栀子饼粕20~40份,经发芽、过筛、干燥、包装即可。
在一个具体实施方案中,其中各原料成分以以下重量份组成:取薏仁米60~70份、栀子或栀子饼粕35~40份,经发芽、过筛、干燥、包装即可。
本发明第二个目的是提供上述栀子薏仁米保健产品的制备方法,包括步骤如下:
(1)选用优质薏仁米谷用水进行冲洗两到三次,冲洗完毕后用水浸泡薏仁米谷2~3天,期间通入臭氧进行杀菌20~50min,水温在10~15℃,浸泡完成后备用;
(2)将栀子榨油的废渣(栀子饼粕)加入水,使含水量达到30~50%,再加入蛋白酶在30~35℃下进行酶解1~3h得酶解物,其中蛋白酶的量与栀子废渣的重量比为100~1000U:1kg;
(3)向酶解物中加入浸泡过的薏仁米谷,搅拌后在20~25℃、相对湿度40~80%下避光放置1~2h,均匀平铺到避光平台上厚度不超过5cm,待90%芽头长到1~2.5mm后结束发芽;
(4)栀子饼粕加入乙醇溶液进行70~85℃高温浸提3~6h,陶瓷膜过滤一次得滤液,减压浓缩至原有体积的1/5~1/10,得浓缩液;
(5)将发芽薏仁米与浓缩液常温放置20~40min,纱布过滤一次后直接在-20~-10℃下冷冻干燥至干。
上述发芽处理过程中,尽量在避光条件下进行,以防止芽头变绿。
上述烘干过程中尽量少使用水进行冲洗发芽稻谷。
在一个具体实施方案中,其中步骤(2)所述蛋白酶为中性蛋白酶,直接可以从市场采购,一般酶活性在3000U/kg以上。
在一个具体实施方案中,步骤(4)中所述栀子饼粕与乙醇溶液的体积比为1L:4~8L,乙醇溶液是指75~85%的乙醇水溶液。
技术效果
1、充分利用药食两用的栀子和薏仁米材料,通过薏仁米发芽处理,既有效降低其淀粉含量,又利用芽体吸附栀子甙等功能性成分,还能改变其产品的色泽度。
2、通过对栀子进行醇提浓缩,使栀子中醇溶性物质更好的与发芽的薏仁米接触,增加其保健功能。
具体实施方式
下面,本发明将用实施例进行进一步的说明,但是它并不限于这些实施例的任一个或类似实例。
实施例1
选用200kg优质薏仁米谷(含水量在10%)用水进行冲洗两次,冲洗完毕后用水浸泡薏仁米谷2天,期间通入臭氧进行杀菌40min,水温在14℃,浸泡完成后备用;将栀子榨油的废渣(栀子饼粕)60kg加入水,使含水量达到45%,再加入3万U蛋白酶在35℃下进行酶解2h得酶解物;向酶解物中加入浸泡过的薏仁米谷,搅拌后在22℃、相对湿度50%下避光放置2h,均匀平铺到避光平台上厚度不超过5cm,待90%芽头长到1.5mm左右后结束发芽;60kg栀子饼粕加入400L乙醇溶液进行80℃高温浸提5h,陶瓷膜过滤一次得滤液,减压浓缩至50L,得浓缩液;将发芽薏仁米与浓缩液常温放置40min,纱布过滤一次后直接在-20~-10℃下冷冻干燥至干。经检测其产品中栀子黄色素的含量为2.67%,栀子甙的含量为0.72%,总氨基酸的含量为17.73%。
实施例2
选用200kg优质薏仁米谷(含水量在10%)用水进行冲洗两次,冲洗完毕后用水浸泡薏仁米谷2天,期间通入臭氧进行杀菌40min,水温在14℃,浸泡完成后备用;将栀子榨油的废渣(栀子饼粕)50kg加入水,使含水量达到45%,再加入4万U蛋白酶在35℃下进行酶解2h得酶解物;向酶解物中加入浸泡过的薏仁米谷,搅拌后在22℃、相对湿度50%下避光放置2h,均匀平铺到避光平台上厚度不超过5cm,待90%芽头长到1.5mm左右后结束发芽;70kg栀子饼粕加入420L乙醇溶液进行85℃高温浸提3h,陶瓷膜过滤一次得滤液,减压浓缩至40L,得浓缩液;将发芽薏仁米与浓缩液常温放置40min,纱布过滤一次后直接在-20~-10℃下冷冻干燥至干。经检测其产品中栀子黄色素的含量为2.81%,栀子甙的含量为0.85%,总氨基酸的含量为17.26%。
Claims (4)
1.一种栀子薏仁米保健产品:取薏仁米45~80份、栀子或栀子饼粕20~40份,经发芽、过筛、干燥、包装即可。
2.根据权利要求1的栀子薏仁米保健产品,其中各原料成分以以下重量份组成:取薏仁米60~70份、栀子或栀子饼粕35~40份,经发芽、过筛、干燥、包装即可。
3.根据权利要求1~2所述栀子薏仁米保健产品的制备方法,包括步骤如下:
(1)选用优质薏仁米谷用水进行冲洗两到三次,冲洗完毕后用水浸泡薏仁米谷2~3天,期间通入臭氧进行杀菌20~50min,水温在10~15℃,浸泡完成后备用;
(2)将栀子榨油的废渣(栀子饼粕)加入水,使含水量达到30~50%,再加入蛋白酶在30~35℃下进行酶解1~3h得酶解物,其中蛋白酶的量与栀子废渣的重量比为100~1000U:1kg;
(3)向酶解物中加入浸泡过的薏仁米谷,搅拌后在20~25℃、相对湿度40~80%下避光放置1~2h,均匀平铺到避光平台上厚度不超过5cm,待90%芽头长到1~2.5mm后结束发芽;
(4)栀子饼粕加入乙醇溶液进行70~85℃高温浸提3~6h,陶瓷膜过滤一次得滤液,减压浓缩至原有体积的1/5~1/10,得浓缩液;
(5)将发芽薏仁米与浓缩液常温放置20~40min,纱布过滤一次后直接在-20~-10℃下冷冻干燥至干。
4.根据权利要求3的方法,其中步骤(4)所述栀子饼粕与乙醇溶液的体积比为1L:4~8L,乙醇溶液是指75~85%的乙醇水溶液。
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