CN101703117B - 一种玉竹枣蜜黑芝麻油的加工方法 - Google Patents
一种玉竹枣蜜黑芝麻油的加工方法 Download PDFInfo
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Abstract
本发明提供一种玉竹枣蜜黑芝麻油的加工方法，特征包括如下步骤：将鲜玉竹根茎洗净、切片、干燥、洗尘灭菌后加入红枣，入兑浆撇出的热芝麻油中，控温浸提，过滤后配以蜂蜜即可得到成品。该芝麻油将玉竹、红枣、蜂蜜中对人体具保健功能的生物碱、维生素、粘液质等多种生物活性物质以及多种营养成份浸提于芝麻油中，大大提高了单一食用黑芝麻油的保健价值。该方法工艺简单，所制得的成品不仅风味独特，具芝麻油的香味，口味柔和，还具有一定的健体与容颜价值，可作为日常调味油或嗽饮油，食用方便。
Description
技术领域
本发明涉及粮油食品加工技术领域，具体地说是一种制作玉竹枣蜜黑芝麻油的方法。
背景技术
粮油是民生必需品，其营养品质直接关系到人们的身体健康。进入二十一世纪，人们随生活水平的提高，膳食结构从温饱型转变为追求营养保健型。食用植物油作为主要食用油，人们开始在营养学基础上进行不断研究，从市场上供应的各类食用油来看，为促进对人体的保健，对单一植物品种的植物油脂肪及脂肪酸含量进行测算，合理配比，调制出多种营养食用油，新成果不断涌现。
我国医学很重视药物的治疗，但更重视对人体的保健。在中药科学领域很多植物中含有特殊对人体保健的成份。例如：用中药人参、丹参、当归、杜仲等泡制的药酒；用莲子、桂圆、银耳等配制的八宝粥；菊花、玉竹枣蜜黑、绞股蓝制作的茶饮料、小食品等。从保健出发，中药用植物现广泛应用于多类食品，很受人们喜爱。但目前从市场广义上来说，这些保健酒、饮料以及小食品应适人群较窄。食用植物油是人们生活日常所需品，目前市售的大都为两种或两种以上不同品种植物油混合的调和油，优越的营养成份中缺少药用保健功能。用其工艺技术将中药类保健成份提取往日用植物油内，以方便人们日常摄取，目前还未见报道。
芝麻油自古以来一直就为人们喜爱的高级食用油。它既是一种调味品，也是一种营养料。《神农本草经》记载：“芝麻，补心脏、益力气、长肌肉、增髓脑，久服强身”。近代中医学对芝麻的保健药用价值研究证实，芝麻油富含维生素E、维生素B1、亚油酸等多种营养成份，有补血、润肠、生津、通乳、养发、养颜等功效，其含量最多，成为主要成份的维生素E，有改善血液循环，促进新陈代谢，减少体内脂质积累的功能；所含的卵磷脂能滋润皮肤，延缓衰老，祛除老年斑的作用，被人们称之为防止衰老、永保青春的营养素。
玉竹(Polygonatccm Odoratum)，百合科多年生草本植物，其幼苗和根状茎均可食用。《本草纲目》记载：玉竹黄白色根茎味甘，性平，无毒。补中益气，除烦闷，止消渴，润心肺，补五劳七伤虚损，久服可消除黄褐斑，容光焕发，面色润泽，使身体年轻不易衰老，服食不用忌讳。现代医学证实，玉竹含生物碱，强心甙、粘液质以及菠酸，维生素A类物质，具有补益五脏、滋养气血、平补而润、益气生津、降血糖、润泽皮肤作用。
红枣是中医补益剂中的常用药物。《本经》记载：红枣味甘，性温，归脾胃经，有补中益气、养血安神、丰肌肉、悦颜色、生津液、通九窍、助十二经、缓和药性的功能。现代药理学发现：红枣中含有大量的维生素A、B、C、P以及多种人体必需的微量元素钙、铁、锰、铜、锌、硒、红枣多糖等。具有健脾胃、益元气、生津血、益智补脑、滋养脏器肌肤、提高人体免疫的作用。
蜂蜜，祖国医学一直将它用作助消化、安五脏、益气补中、和百药、除众病、润肤养颜的要药。现代研究证实：蜂蜜中含有47种微量元素，如锌、铁、钙、镁、钾等，以及多种生物活性物质都为人体健康所必需。经常食用能增强人体免疫功能，可改善皮肤的营养，保持皮肤的细嫩光滑，它不仅悖得东方人的喜爱，在西方国家也倍受青睐。
本发明所涉及的加工应用原料玉竹、红枣、蜂蜜、黑芝麻，均为国家卫生部2002年公布的“既是食品又是药品的物品名单”所列之内，历史以来，且一直被应用于青春保健与中老年益补，但多为单用，多种有效成份不能协同发挥，其食用也不方便。
发明内容
本发明的目的在于针对市售的单一芝麻油，取配野生玉竹、红枣中对人体具有保健的药用成份，配于蜂蜜制作出一种适合广大人群取食方便，具有较高营养价值和药膳价值的玉竹枣蜜黑芝麻油。
本发明是这样实现的：取常规小磨芝麻油水代法加工工艺，原料应用黑皮芝麻经漂洗去杂，控水后急火炒制，趁热碾磨，用90℃以上开水对浆震动分油。当撇出的成品油油温在60～65℃时，进行玉竹、红枣热浸。热浸在特制的内装有活动网篮的陶瓷或不锈钢浸泡器中进行，并不断搅拌，当油温降至室温时，滤出芝麻油，适配以蜂蜜，经检测符合质量后罐装。
本发明用于作浸渍的玉竹片，应取用多年生百合科野生玉竹根茎，洗净后当日切片，其厚度在0.4cm以下，切成的片24小时内热风干燥至含水量5％以下。为保证玉竹根茎有效药用成份含量，用于切片的鲜玉竹根茎原料由于受一些因素如产地、品种、气候和加工工艺等条件的影响，其主要药用成份并不是一个固定的值，而是有一些波动，因此采挖期应在年度内的9～11月份，多种有效成份含量高峰值阶段进行。
本发明用于作浸提剂的黑芝麻油，质量应符合GB8233标准，其油酸(单不饱和脂肪酸)含量在34.5～45.4％，亚油酸(多不饱和脂肪酸)含量在37～48％之间，酸价低于2％，水分及挥发物小于0.1％。
本发明的技术效果在于：用加热浸提法。以玉竹、红枣中的有效成份为分散质，以小磨芝麻油作分散剂。由于芝麻油中所含的不饱和脂肪酸化学性质活泼，玉竹、红枣有效成份分子中含有比较活动的生物碱、粘液质及多种维生素，在分散剂中，由于诱导效应，生物碱、维生素等生物活性物质被浸提于芝麻油中。因而所应用的小磨芝麻油须具有纯度、净度较高的质量要求。所取用的玉竹、红枣原料在入油前，应经过水冲洗后速干燥，以防原料表面附着的尘粒带入油中。其次，浸提的效果还在于油温辅助催化。
本发明的这种玉竹枣蜜黑芝麻油具有可保持玉竹、红枣原有的清香风味、芝麻特有的香味以及蜂蜜甘润的口感。其中多种有效成份随人们日常用油而方便取用并随之转化为减少肠胃疾病和保持心脑血管弹性，美容润肤，对提高人们身体健康具有一定的意义。其加工工艺简单。因此，可长期大批量生产以满足我国居民的需求，价廉物美。
具本实施方式
实施例一：
1、玉竹片的制作。在秋后的9～11月份，挖掘山野间多年生玉竹根茎，洗净后当日切片，片厚0.4mm以下，随即送入热风干燥室，使水分含量在12～14％，可作为半成品贮藏。应用时，用饮用水淘洗冲滤，以除去玉竹片表面附着的尘埃，快速干燥至含水量5％以下。
2、红枣取市售质量为国标二级以上的干制品。
3、小磨芝麻油的制取。按传统小磨芝麻油的加工工艺，选取250公斤经淘洗去除杂质，炒熟的黑芝麻原料，细磨碎解成稠糊状料浆，座入锅内，加入黑芝麻重量50％的90℃以上开水，以慢——快——慢速度，每隔10分钟一次不断搅拌，30分钟后定浆，震动分油，撇出小磨芝麻油成品。
4、浸泡桶的制作。用0.3～0.5cm厚的不锈钢板材制成Ф0.6m，高1m的圆柱体浸泡桶，底部一侧装一Ф1cm放油阀。用200目金属网板制成一圆柱形网篮，容积略小于浸泡桶，供盛放玉竹片、红枣于浸泡桶。
5、浸提。选取经淘洗，干燥后的玉竹片2公斤，红枣2公斤，倒入浸泡桶网篮中，注入上述工艺震动分离撇出的60～65℃的热芝麻油100公斤，盖紧桶盖。15分钟后用一粟木棍不时进行搅拌，每次间隔10分钟。当油温渐降到室温时，停止搅拌，24小时后取出玉竹片、红枣浸提料，当芝麻油色泽由枣红色变为茶红色为浸提完成。打开底阀，将油盛入锥形沉淀器中沉贮48小时后，配以蜂蜜5公斤，充分搅匀，经检测合格进行罐装。即得甘润芝麻香味的玉竹枣蜜黑芝麻油。
实施例二：
选用市售的经焙炒压滤或水代法等工艺制取的黑芝麻油，经检测质量符合GB8233标准二级以上油品；选用市售的无霉变、无虫蛀干燥的野生玉竹片，质量符合国家标准的一级红枣。淘洗后入微波炉85℃温度下灭菌干燥至含水量5％以下。称取玉竹片2公斤、红枣2公斤入浸泡桶内装有活动的200目网筛的网篮中，注入100公斤黑芝麻油，升温至油温60～65℃，盖紧桶盖，每隔10分钟用粟木棒进行搅拌一次，直至自然降温至室温，静置24小时，打开底阀，将油盛入锥形沉淀器中沉贮48小时后，加入蜂蜜5公斤，匀质。经检测合格，即可进行罐装。
本发明的玉竹枣蜜黑芝麻油可作日常佐餐凉拌菜用油，也可作为现代女性的美容食物和防治中老年人的骨质疏松，每日含嗽直接口服10～15ml。
Claims (2)
1.一种玉竹枣蜜黑芝麻油的加工方法，其特征在于：采用以下步骤：
A、玉竹片的制作：在秋后的9～11月份，挖掘山野间多年生玉竹根茎，洗净后当日切片，片厚0.4㎜以下，随即送入热风干燥室，使水分含量在12～14%，作为半成品贮藏；应用时，用饮用水淘洗冲滤，以除去玉竹片表面附着的尘埃，快速干燥至含水量5%以下；
B、红枣取市售质量为国标二级以上的干制品；
C、小磨芝麻油的制取：按传统小磨芝麻油的加工工艺，选取250公斤经淘洗去除杂质，炒熟的黑芝麻原料，细磨碎解成稠糊状料浆，座入锅内，加入黑芝麻重量50%的90℃以上开水，以慢——快——慢速度，每隔10分钟一次不断搅拌，30分钟后定浆，震动分油，撇出小磨芝麻油成品；
D、浸泡桶的制作：用0.3～0.5㎝厚的不锈钢板材制成Φ0.6m，高1m的圆柱体浸泡桶，底部一侧装一Φ1㎝放油阀；用200目金属网板制成一圆柱形网篮，容积略小于浸泡桶，供盛放玉竹片、红枣于浸泡桶；
E、浸提：选取经淘洗，干燥后的玉竹片2公斤，红枣2公斤，倒入浸泡桶网篮中，注入上述工艺震动分离撇出的60～65℃的热芝麻油100公斤，盖紧桶盖；15分钟后用一栗木棍不时进行搅拌，每次间隔10分钟；当油温渐降到室温时，停止搅拌，24小时后取出玉竹片、红枣浸提料，当芝麻油色泽由枣红色变为茶红色为浸提完成；打开底阀，将油盛入锥形沉淀器中沉贮48小时后，配以蜂蜜5公斤，充分搅匀，经检测合格进行罐装；即得甘润芝麻香味的玉竹枣蜜黑芝麻油。
2.一种玉竹枣蜜黑芝麻油的加工方法，其特征在于：采用以下步骤：
选用市售的经焙炒压滤或水代法工艺制取的黑芝麻油，经检测质量符合GB8233标准二级以上油品；选用市售的无霉变、无虫蛀干燥的野生玉竹片，质量符合国家标准的一级红枣；淘洗后入微波炉85℃温度下灭菌干燥至含水量5%以下；称取玉竹片2公斤、红枣2公斤入浸泡桶内装有活动的200目网筛的网篮中，注入100公斤黑芝麻油，升温至油温60～65℃，盖紧桶盖，每隔10分钟用栗木棒进行搅拌一次，直至自然降温至室温，静置24小时，打开底阀，将油盛入锥形沉淀器中沉贮48小时后，加入蜂蜜5公斤，匀质；经检测合格后进行罐装。
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| KR20040053490A (ko) * | 2002-12-14 | 2004-06-24 | 정하열 | 흑임자유의 제조방법 |
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| KR20040053490A (ko) * | 2002-12-14 | 2004-06-24 | 정하열 | 흑임자유의 제조방법 |
| CN1473483A (zh) * | 2003-08-07 | 2004-02-11 | 郭兴田 | 一种黑芝麻黑豆保健食用油及其制备方法 |
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