CN104814404B - A kind of gastrodia-walnut nutrient powder and preparation method thereof - Google Patents
A kind of gastrodia-walnut nutrient powder and preparation method thereof Download PDFInfo
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Classifications
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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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- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
本发明公开了一种天麻核桃营养粉及其制备方法，本发明的天麻核桃营养粉，按重量份数计算，它是由核桃仁38~42份、天麻粉19~21份及红枣汁350~370份制备而成。因此，本发明采用核桃、天麻及红枣为主要原料加工营养粉，其主要原材料充足，在加工的过程中不会破坏核桃、天麻、红枣的有效营养成分，充分发挥了核桃，天麻，红枣营养保健作用；最关键的技术是，在加工过程中没有添加任何添加剂（如环糊精等），而是利用在较高温度条件下润料和进料，使核桃中的碳水化合物部分糊化，起到在喷雾过程中不粘壁，并提高产品溶解度的作用，并使工艺简化。The invention discloses a Gastrodia elata walnut nutrition powder and a preparation method thereof. The Gastrodia elata walnut nutrition powder of the present invention is calculated by weight parts, which comprises 38-42 parts of walnut kernels, 19-21 parts of gastrodia elata powder and 350-350 parts of jujube juice. 370 servings prepared. Therefore, the present invention adopts walnut, Gastrodia elata and red date to be the main raw material processing nutrition powder, and its main raw material is sufficient, can not destroy the effective nutritional labeling of walnut, gastrodia elata, red date in the process of processing, has brought into full play walnut, gastrodia elata, the nutritional health care of red date role; the most critical technology is that no additives (such as cyclodextrin, etc.) are added during the processing, but the carbohydrates in the walnuts are partially gelatinized by moistening and feeding the materials at a higher temperature, thereby In the process of spraying, it does not stick to the wall, improves the solubility of the product, and simplifies the process.
Description
技术领域technical field
本发明涉及一种天麻核桃营养粉及其制备方法，属于食品加工技术领域。The invention relates to Gastrodia elata walnut nutritional powder and a preparation method thereof, belonging to the technical field of food processing.
背景技术Background technique
核桃营养极其丰富，具有强身补脑、养颜益寿的功效，为我国传统的延年益寿的滋补佳品。现代研究表明，核桃仁中含有较高的不饱和脂肪酸，含量高达50%以上，蛋白质含量为15%。此外还含有碳水化合物、多种维生素(VA、VE和烟酸)、胡萝卜素、核黄素以及丰富的钙、磷、铁, 具有极高的营养价值。天麻是我国批准的药食两用药材，现代医学认为天麻具有镇静、抗惊厥、镇痛、降压、增加脑血流量和冠脉流量、抑制血小板聚集等作用，其含有的化合物主要有酚类、有机酸类、甾醇类、多糖、鞣质等, 其中天麻素在镇静、抗惊厥、安眠、降压以及抑制血小板释放5-HT( 5-羟色胺) 等方面具有较强的生理活性。红枣是我国特有的果品，色泽鲜美、味道甘甜，含有人体不可缺少的多种营养物质，是一种保健佳品，可润肺、治虚、养胃、提高机体免疫力，并对高血压、心血管疾病、癌症等有预防作用，是传统的药食兼用食物。利用核桃，天麻，红枣为原料制作的速溶营养粉能够充分发挥核桃，天麻，红枣营养保健作用，而且在制作的过程中没有添加任何添加剂，得到了营养丰富、口感较好、食用安全的营养粉。Walnuts are extremely nutritious, have the effects of strengthening the body, nourishing the brain, nourishing the skin and prolonging life, and are a traditional nourishing product for prolonging life in my country. Modern studies have shown that walnut kernels are high in unsaturated fatty acids, with a content of more than 50%, and a protein content of 15%. In addition, it also contains carbohydrates, multivitamins (VA, VE and niacin), carotene, riboflavin, and rich calcium, phosphorus, and iron, and has extremely high nutritional value. Gastrodia elata is a medicinal and edible material approved by my country. Modern medicine believes that Gastrodia elata has sedative, anticonvulsant, analgesic, antihypertensive, increasing cerebral blood flow and coronary artery flow, and inhibiting platelet aggregation. The compounds contained in it are mainly phenols , organic acids, sterols, polysaccharides, tannins, etc. Among them, gastrodin has strong physiological activities in sedative, anticonvulsant, hypnotic, antihypertensive and inhibiting the release of 5-HT (5-hydroxytryptamine) from platelets. Jujube is a unique fruit in my country. It is delicious in color and sweet in taste. It contains a variety of indispensable nutrients for the human body. Vascular diseases, cancer, etc. have preventive effects, and it is a traditional food with both medicine and food. The instant nutritional powder made of walnuts, gastrodia elata, and red dates can give full play to the nutritional and health effects of walnuts, gastrodia elata, and red dates, and no additives are added during the production process, and a nutritional powder with rich nutrition, good taste, and food safety is obtained. .
发明内容Contents of the invention
本发明的目的在于：提供一种能够充分发挥核桃、天麻及红枣营养成分，并且制作工艺简单、制作成本较低、口感较好、食用安全的天麻核桃营养粉及其制作方法。The object of the present invention is to provide a Gastrodia elata walnut nutrition powder which can give full play to the nutritional components of walnuts, Gastrodia elata and jujube, and has a simple production process, low production cost, good taste and food safety, and a production method thereof.
本发明的技术方案：一种天麻核桃营养粉，按重量份数计算，它是由核桃仁38~42份、天麻粉19~21份及红枣汁350~370份制备而成。The technical scheme of the present invention: a Gastrodia elata walnut nutritional powder, which is prepared from 38-42 parts of walnut kernels, 19-21 parts of Gastrodia elata powder and 350-370 parts of jujube juice in parts by weight.
作为优选的方案，前述的天麻核桃营养粉按重量份数计算，它是由核桃仁40份、天麻粉20份及红枣汁360份制备而成。As a preferred solution, the aforementioned gastrodia elata walnut nutrition powder is prepared by 40 parts of walnut kernels, 20 parts of gastrodia elata powder and 360 parts of jujube juice in parts by weight.
前述红枣汁的可溶性固形物含量为3~5%。The soluble solids content of aforementioned jujube juice is 3～5%.
一种制备上述天麻核桃营养粉的方法，包括以下步骤：A method for preparing the above-mentioned Gastrodia elata walnut nutritional powder, comprising the following steps:
a、核桃去皮：核桃采用稀碱液和超声波综合法去皮，即采用0.1~0.5%的NaOH 沸腾15~20秒，然后超声20~30分钟，水冲洗去皮，并采用柠檬酸液护色和中和碱30~40分钟；a. Peeling walnuts: Walnuts are peeled by a combination of dilute lye and ultrasonic waves, that is, boiled with 0.1-0.5% NaOH for 15-20 seconds, then ultrasonicated for 20-30 minutes, rinsed and peeled with water, and protected with citric acid solution. Color and neutralize alkali for 30~40 minutes;
b、润料：将去皮核桃仁与水混合，料液比1：4~6，水温55~65℃，润泡3~4小时左右，使核桃多糖部分转变为环糊精，产生更好乳化作用；b. Moisturizing material: mix peeled walnut kernels with water, the ratio of material to liquid is 1:4~6, the water temperature is 55~65°C, soak for about 3~4 hours, so that the walnut polysaccharide part is converted into cyclodextrin, which produces better emulsification;
c、天麻粉碎：天麻经粉碎机粉碎后，过100~200目筛；c. Gastrodia elata crushing: Gastrodia elata is crushed by a pulverizer and passed through a 100-200 mesh sieve;
d、红枣汁的提取：红枣去核，并采用粉碎机粉碎，料液比1：5~8，浸提温度50~60℃，浸提4~5小时；d. Extraction of jujube juice: remove pits from jujubes and pulverize them with a pulverizer, the ratio of solid to liquid is 1:5~8, the extraction temperature is 50~60°C, and the extraction time is 4~5 hours;
e、红枣汁的调配：将步骤d提取的红枣汁采用100-200目筛过滤，然后用蒸馏水将红枣汁的可溶性固形物含量调至3~5%。e. Preparation of jujube juice: filter the jujube juice extracted in step d through a 100-200 mesh sieve, then adjust the soluble solids content of the jujube juice to 3-5% with distilled water.
f、磨浆：将经步骤b处理后的核桃仁、经步骤c制得后的天麻粉以及经步骤e制得的红枣汁均匀混合，并采用胶体磨磨浆，然后用100~120目筛网过滤，反复2~3次，得到混合乳状液；f, refining: uniformly mix the walnut kernels processed through step b, the Gastrodia elata powder obtained through step c, and the jujube juice prepared through step e, and adopt colloidal grinding, then use a 100-120 mesh sieve Net filtration, repeated 2 to 3 times, to obtain a mixed emulsion;
g、均质：将步骤f制得的混合乳状液的料温调至50~55℃，然后利用均质机将混合乳状液均质2~3次；g, homogenization: adjust the material temperature of the mixed emulsion prepared in step f to 50~55°C, and then use a homogenizer to homogenize the mixed emulsion 2~3 times;
h、调节乳液温度：调节混合乳状液的温度为55~65℃，确保混合乳状液呈部分糊化状态，并且粘度适中；h. Adjust the temperature of the emulsion: adjust the temperature of the mixed emulsion to 55~65°C to ensure that the mixed emulsion is partially gelatinized and has a moderate viscosity;
i、喷雾干燥：设定蠕动泵转速设定为2.1~2.7mL/min，进口温度180℃~200℃，泵入混合乳状液进行干燥即成。i. Spray drying: Set the speed of the peristaltic pump at 2.1~2.7mL/min, the inlet temperature at 180°C~200°C, pump in the mixed emulsion for drying.
与现有技术相比，本发明的优点在于：本发明采用核桃、天麻及红枣为主要原料加工营养粉，其主要原材料充足，在加工的过程中不会破坏核桃、天麻、红枣的有效营养成分，充分发挥了核桃，天麻，红枣营养保健作用；最关键的技术是，在加工过程中没有添加任何添加剂（如环糊精等），而是利用在较高温度条件下润料和进料，使核桃中的碳水化合物部分糊化，起到在喷雾过程中不粘壁，并提高产品溶解度的作用，并使工艺简化。采用本发明所生产的核桃天麻营养速溶粉不仅保持了传统营养粉的特点，而且还具有营养丰富、强身补脑、养颜益寿、保护心血管、抗癌等功效。因此，本发明与现有技术相比，本发明不仅具有能够充分发挥核桃、天麻、红枣营养成分的优点，而且还具有制作工艺简单，不含添加剂，制作成本低、产品口感好等优点。Compared with the prior art, the present invention has the advantages that walnuts, gastrodia elata and jujube are used as main raw materials to process nutritional powder, the main raw materials are sufficient, and the effective nutritional components of walnuts, gastrodia elata and jujube will not be destroyed during the processing. , giving full play to the nutritional and health effects of walnuts, Gastrodia elata, and red dates; the most critical technology is that no additives (such as cyclodextrin, etc.) Partially gelatinize the carbohydrates in the walnut, so that it will not stick to the wall during the spraying process, improve the solubility of the product, and simplify the process. The instant walnut gastrodia elata nutrition powder produced by the invention not only maintains the characteristics of the traditional nutrition powder, but also has the functions of rich nutrition, strengthening the body and nourishing the brain, beautifying the skin and prolonging life, protecting the cardiovascular system, and anticancer. Therefore, compared with the prior art, the present invention not only has the advantages of being able to give full play to the nutritional components of walnuts, Gastrodia elata, and jujube, but also has the advantages of simple manufacturing process, no additives, low manufacturing cost, and good product taste.
具体实施方式Detailed ways
为了使本发明目的、技术方案和优点更加清楚，下面结合实施例对本发明作进一步的详细说明。In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with examples.
实施例1Example 1
本发明一种天麻核桃营养粉，按重量份数计算，它是由核桃仁38份、天麻粉19份及红枣汁350份制备而成，其中红枣汁的可溶性固形物含量为3%。The gastrodia elata walnut nutrition powder of the present invention is prepared from 38 parts of walnut kernels, 19 parts of gastrodia elata powder and 350 parts of jujube juice, wherein the soluble solid content of the jujube juice is 3%.
一种制备上述天麻核桃营养粉的方法，包括以下步骤：A method for preparing the above-mentioned Gastrodia elata walnut nutritional powder, comprising the following steps:
a、核桃去皮：核桃采用稀碱液和超声波综合法去皮，即采用0.1%的NaOH 稀碱液沸腾15~20秒，然后超声20~30分钟，水冲洗去皮，并采用柠檬酸液护色和中和碱30~40分钟；a. Walnut peeling: walnuts are peeled by a combination of dilute lye and ultrasonic waves, that is, 0.1% NaOH dilute lye is boiled for 15-20 seconds, then ultrasonicated for 20-30 minutes, washed and peeled with water, and citric acid solution is used Protect color and neutralize alkali for 30~40 minutes;
b、润料：将去皮核桃仁与水混合，料液比1：4~6，水温55~65℃，润泡3~4小时左右，使核桃多糖部分转变为环糊精，产生更好乳化作用；b. Moisturizing material: mix peeled walnut kernels with water, the ratio of material to liquid is 1:4~6, the water temperature is 55~65°C, soak for about 3~4 hours, so that the walnut polysaccharide part is converted into cyclodextrin, which produces better Emulsification;
c、天麻粉碎：天麻经粉碎机粉碎后，过100~200目筛；c. Gastrodia elata crushing: Gastrodia elata is crushed by a pulverizer and passed through a 100-200 mesh sieve;
d、红枣汁的提取：红枣去核，并采用粉碎机粉碎，料液比1：5~8，浸提温度50~60℃，浸提4~5小时；d. Extraction of jujube juice: remove pits from jujubes and pulverize them with a pulverizer, the ratio of solid to liquid is 1:5~8, the extraction temperature is 50~60°C, and the extraction time is 4~5 hours;
e、红枣汁的调配：将步骤d提取的红枣汁采用100~200目筛过滤，然后用蒸馏水将红枣汁的可溶性固形物含量调至3%。e. Preparation of jujube juice: filter the jujube juice extracted in step d through a 100-200 mesh sieve, then adjust the soluble solids content of the jujube juice to 3% with distilled water.
f、磨浆：将经步骤b处理后的核桃仁、经步骤c制得后的天麻粉以及经步骤e制得的红枣汁均匀混合，并采用胶体磨磨浆，然后用100~120目筛网过滤，反复2~3次，得到混合乳状液；f, refining: uniformly mix the walnut kernels processed through step b, the Gastrodia elata powder obtained through step c, and the jujube juice prepared through step e, and adopt colloidal grinding, then use a 100-120 mesh sieve Net filtration, repeated 2 to 3 times, to obtain a mixed emulsion;
g、均质：将步骤f制得的混合乳状液的料温调至50~55℃，然后利用均质机将混合乳状液均质2~3次；g, homogenization: adjust the material temperature of the mixed emulsion prepared in step f to 50~55°C, and then use a homogenizer to homogenize the mixed emulsion 2~3 times;
h、调节乳液温度：调节混合乳状液的温度为55~65℃，确保混合乳状液呈部分糊化状态，并且粘度适中；h. Adjust the temperature of the emulsion: adjust the temperature of the mixed emulsion to 55~65°C to ensure that the mixed emulsion is partially gelatinized and has a moderate viscosity;
i、喷雾干燥：设定蠕动泵转速设定为2.1mL/min，进口温度180℃~200℃，泵入混合乳状液进行干燥即成。i. Spray drying: Set the speed of the peristaltic pump to 2.1mL/min, the inlet temperature is 180°C~200°C, and pump the mixed emulsion for drying.
实施例2Example 2
本发明一种天麻核桃营养粉，按重量份数计算，它是由核桃仁42份、天麻粉21份及红枣汁370份制备而成，其中红枣汁的可溶性固形物含量为5%。The gastrodia elata walnut nutrition powder of the present invention is prepared from 42 parts of walnut kernels, 21 parts of gastrodia elata powder and 370 parts of jujube juice, wherein the soluble solid content of the jujube juice is 5%.
一种制备上述天麻核桃营养粉的方法，包括以下步骤：A method for preparing the above-mentioned Gastrodia elata walnut nutritional powder, comprising the following steps:
a、核桃去皮：核桃采用稀碱液和超声波综合法去皮，即采用0.5%的NaOH稀碱液沸腾15~20秒，然后超声20~30分钟，水冲洗去皮，并采用柠檬酸液护色和中和碱30~40分钟；a. Walnut peeling: walnuts are peeled by a combination of dilute lye and ultrasonic waves, that is, boiled with 0.5% NaOH dilute lye for 15-20 seconds, then ultrasonicated for 20-30 minutes, washed and peeled with water, and citric acid solution Protect color and neutralize alkali for 30~40 minutes;
b、润料：将去皮核桃仁与水混合，料液比1：4~6，水温55~65℃，润泡3~4小时左右，使核桃多糖部分转变为环糊精，产生更好乳化作用；b. Moisturizing material: mix peeled walnut kernels with water, the ratio of material to liquid is 1:4~6, the water temperature is 55~65°C, soak for about 3~4 hours, so that the walnut polysaccharide part is converted into cyclodextrin, which produces better emulsification;
c、天麻粉碎：天麻经粉碎机粉碎后，过100~200目筛；c. Gastrodia elata crushing: Gastrodia elata is crushed by a pulverizer and passed through a 100-200 mesh sieve;
d、红枣汁的提取：红枣去核，并采用粉碎机粉碎，料液比1：5~8，浸提温度50~60℃，浸提4~5小时；d. Extraction of jujube juice: remove pits from jujubes and pulverize them with a pulverizer, the ratio of solid to liquid is 1:5~8, the extraction temperature is 50~60°C, and the extraction time is 4~5 hours;
e、红枣汁的调配：将步骤d提取的红枣汁采用100-200目筛过滤，然后用蒸馏水将红枣汁的可溶性固形物含量调至5%。e. Preparation of jujube juice: filter the jujube juice extracted in step d through a 100-200 mesh sieve, then adjust the soluble solids content of the jujube juice to 5% with distilled water.
f、磨浆：将经步骤b处理后的核桃仁、经步骤c制得后的天麻粉以及经步骤e制得的红枣汁均匀混合，并采用胶体磨磨浆，然后用100~120目筛网过滤，反复2~3次，得到混合乳状液；f, refining: uniformly mix the walnut kernels processed through step b, the Gastrodia elata powder obtained through step c, and the jujube juice prepared through step e, and adopt colloidal grinding, then use a 100-120 mesh sieve Net filtration, repeated 2 to 3 times, to obtain a mixed emulsion;
g、均质：将步骤f制得的混合乳状液的料温调至50~55℃，然后利用均质机将混合乳状液均质2~3次；g, homogenization: adjust the material temperature of the mixed emulsion prepared in step f to 50~55°C, and then use a homogenizer to homogenize the mixed emulsion 2~3 times;
h、调节乳液温度：调节混合乳状液的温度为55~65℃，确保混合乳状液呈部分糊化状态，并且粘度适中；h. Adjust the temperature of the emulsion: adjust the temperature of the mixed emulsion to 55~65°C to ensure that the mixed emulsion is partially gelatinized and has a moderate viscosity;
i、喷雾干燥：设定蠕动泵转速设定为2.7mL/min，进口温度180℃~200℃，泵入混合乳状液进行干燥即成。i. Spray drying: Set the speed of the peristaltic pump to 2.7mL/min, the inlet temperature is 180°C~200°C, and pump the mixed emulsion for drying.
实施例3Example 3
本发明一种天麻核桃营养粉，按重量份数计算，它是由核桃仁40份、天麻粉20份及红枣汁360份制备而成，其中红枣汁的可溶性固形物含量为4%。The gastrodia elata walnut nutrition powder of the present invention is prepared from 40 parts of walnut kernels, 20 parts of gastrodia elata powder and 360 parts of jujube juice, wherein the soluble solid content of the jujube juice is 4%.
一种制备上述天麻核桃营养粉的方法，包括以下步骤：A method for preparing the above-mentioned Gastrodia elata walnut nutritional powder, comprising the following steps:
a、核桃去皮：核桃采用稀碱液和超声波综合法去皮，即采用0.3%的NaOH 沸腾15~20秒，然后超声20~30分钟，水冲洗去皮，并采用柠檬酸液护色和中和碱30~40分钟；a. Peeling walnuts: Walnuts are peeled by a combination of dilute lye and ultrasonic waves, that is, boiled with 0.3% NaOH for 15-20 seconds, then ultrasonicated for 20-30 minutes, washed and peeled with water, and citric acid solution is used to protect the color and Neutralize alkali for 30~40 minutes;
b、润料：将去皮核桃仁与水混合，料液比1：4~6，水温55~65℃，润泡3~4小时左右，使核桃多糖部分转变为环糊精，产生更好乳化作用；b. Moisturizing material: mix peeled walnut kernels with water, the ratio of material to liquid is 1:4~6, the water temperature is 55~65°C, soak for about 3~4 hours, so that the walnut polysaccharide part is converted into cyclodextrin, which produces better Emulsification;
c、天麻粉碎：天麻经粉碎机粉碎后，过100~200目筛；c. Gastrodia elata crushing: Gastrodia elata is crushed by a pulverizer and passed through a 100-200 mesh sieve;
d、红枣汁的提取：红枣去核，并采用粉碎机粉碎，料液比1：5~8，浸提温度50~60℃，浸提4~5小时；d. Extraction of jujube juice: remove pits from jujubes and pulverize them with a pulverizer, the ratio of solid to liquid is 1:5~8, the extraction temperature is 50~60°C, and the extraction time is 4~5 hours;
e、红枣汁的调配：将步骤d提取的红枣汁采用100-200目筛过滤，然后用蒸馏水将红枣汁的可溶性固形物含量调至4%。e. Preparation of jujube juice: filter the jujube juice extracted in step d through a 100-200 mesh sieve, then adjust the soluble solids content of the jujube juice to 4% with distilled water.
f、磨浆：将经步骤b处理后的核桃仁、经步骤c制得后的天麻粉以及经步骤e制得的红枣汁均匀混合，并采用胶体磨磨浆，然后用100~120目筛网过滤，反复2~3次，得到混合乳状液；f, refining: uniformly mix the walnut kernels processed through step b, the Gastrodia elata powder obtained through step c, and the jujube juice prepared through step e, and adopt colloidal grinding, then use a 100-120 mesh sieve Net filtration, repeated 2 to 3 times, to obtain a mixed emulsion;
g、均质：将步骤f制得的混合乳状液的料温调至50~55℃，然后利用均质机将混合乳状液均质2~3次；g, homogenization: adjust the material temperature of the mixed emulsion prepared in step f to 50~55°C, and then use a homogenizer to homogenize the mixed emulsion 2~3 times;
h、调节乳液温度：调节混合乳状液的温度为55~65℃，确保混合乳状液呈部分糊化状态，并且粘度适中；h. Adjust the temperature of the emulsion: adjust the temperature of the mixed emulsion to 55~65°C to ensure that the mixed emulsion is partially gelatinized and has a moderate viscosity;
i、喷雾干燥：设定蠕动泵转速设定为2.4mL/min，进口温度180℃~200℃，泵入混合乳状液进行干燥即成。i. Spray drying: Set the speed of the peristaltic pump to 2.4mL/min, the inlet temperature is 180°C~200°C, and pump the mixed emulsion for drying.
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