CN103535571A - 一种蔬菜龟苓膏及其制备方法 - Google Patents
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Abstract
本发明公开一种蔬菜龟苓膏及其制备方法,所述蔬菜龟苓膏由以下原料组成:龟苓膏粉末、洋葱、西红柿、胡萝卜、黄瓜、韭菜、百合、莲藕、木耳、木瓜、香菇、玉米、矫味剂、稳定剂、柠檬酸、水。其制备方法为:(1)挑选原料,进行清洗、甩干;(2)蔬菜混合粉末的制备;(3)初膏的制备;(4)高温灭菌、分装,冷却后得到龟苓膏成品。本发明的特点是制备周期短,产品的稳定性更高,易于质控;将蔬菜加到龟苓膏中,改善龟苓膏的口感、改善传统龟苓膏味道苦涩,增加产品的营养价值。
Description
技术领域
本发明属于一种龟苓膏加工领域,具体涉及一种蔬菜龟苓膏及其制备方法。
背景技术
相传最初,龟苓膏是清宫中专供皇帝食用的名贵药物。它主要以名贵的鹰嘴龟和土茯苓为原料,再配生地等药物精制而成。其性温和,不凉不燥,老少皆宜,具有清热去湿,旺血生肌,止瘙痒,去暗疮,润肠通便,滋阴补肾,养颜提神等功效,因而倍受人们喜爱,并畅销中外。但是由于现有的龟苓膏一般都是以各类中药制成,存在中药味道味道浓、口感差的缺点,不能满足消费者的口味需求。
洋葱有着“蔬菜皇后”的美称,洋葱具有发散风寒的作用;能刺激胃、肠及消化腺分泌,增加食欲,促进消化;降血压血糖、预防血栓形成;西红柿清除人体内导致衰老和疾病的自由基;预防心血管疾病的发生;阻止前列腺的癌变进程,并有效地减少胰腺癌、直肠癌、喉癌、口腔癌、乳腺癌等癌症的发病危险;胡萝卜含有大量胡萝卜素,具有益肝明目、利膈宽肠、健脾除疳、增强免疫力、降糖降脂等功效。
发明内容
本发明的目的在于提供一种蔬菜龟苓膏,可改善传统辣龟苓膏味道苦涩、口感差、营养效果不明显等现象。
为实现上述技术问题,本发明采用的技术方案如下:
一种蔬菜龟苓膏,以重量份计,其组份为:龟苓膏粉末100~300份、洋葱30~60份、西红柿30~50份、胡萝卜20~40份、黄瓜30~50份、韭菜20~40份、百合10~30份、莲藕20~50份、木耳20~50份、木瓜30~50份、香菇20~50份、玉米10~40份、矫味剂20~40份、稳定剂1~10份、柠檬酸1~5份、水100~500份。
上述方案中,进一步,所述一种蔬菜龟苓膏的组成原料成分有:龟苓膏粉末200份、洋葱45份、西红柿40份、胡萝卜30份、黄瓜40份、韭菜30份、百合20份、莲藕40份、木耳35份、木瓜40份、香菇35份、玉米25份、矫味剂30份、稳定剂5份、柠檬酸3份、水300份。
上述方案中,所述矫味剂为蜂蜜、木糖醇、山梨酸钾或甘草。
上述方案中,所述稳定剂为卡拉胶或淀粉。
上述方案中,还包含以下成分:维生素10~30份、膳食纤维1~20份、胶原蛋白2~25份、蛋白粉10~30份。
一种蔬菜龟苓膏的制备方法,包括以下步骤:
(1)挑选无损坏、新鲜的洋葱、西红柿、胡萝卜、黄瓜、韭菜、百合、莲藕、木耳、木瓜、香菇、玉米原料,将上述原料放在清洗罐中进行清洗,然后采用离心甩干机器,将上述清洗完的原料进行甩干;
(2)将步骤(1)中甩干的原料分别用超微粉碎机制成粉末,然后将这些粉末均匀混合,得到蔬菜混合粉末;
(3)将步骤(2)的蔬菜混合粉末与龟苓膏粉末充分搅拌混合后,缓慢放入水中,不断搅拌,然后加入矫味剂、稳定剂、柠檬酸,加热搅拌至糊化后,冷却成膏,制得初膏;
(4)将上述初膏高温灭菌、分装,冷却后得到龟苓膏成品。
上述方案中,步骤(4)中,龟苓膏成品分装成100g/盒,高温灭菌温度为100~120℃,冷却装置为冰箱,温度为-10~0℃。
与现有技术相比,本发明具有以下优点:本发明的制备周期短,产品的稳定性更高,易于质控;将蔬菜加到龟苓膏中,改善龟苓膏的口感、改善传统龟苓膏味道苦涩,增加产品的营养价值。
具体实施方式
实施例1
一种蔬菜龟苓膏,以重量份计,其组份为:龟苓膏粉末100份、洋葱30份、西红柿30份、胡萝卜20份、黄瓜30份、韭菜20份、百合10份、莲藕20份、木耳20份、木瓜30份、香菇20份、玉米10份、蜂蜜20份、淀粉1份、柠檬酸1份、水100份、维生素10份、胶原蛋白2份。
上述的蔬菜龟苓膏是通过以下步骤来实现的:
(1)挑选无损坏、新鲜的洋葱30份、西红柿30份、胡萝卜20份、黄瓜30份、韭菜20份、百合10份、莲藕20份、木耳20份、木瓜30份、香菇20份、玉米10份原料,将上述原料放在清洗罐中进行清洗,然后采用离心甩干机器,将上述清洗完的原料进行甩干;
(2)将步骤(1)中甩干的原料分别用超微粉碎机制成粉末,然后将这些粉末均匀混合,得到蔬菜混合粉末;
(3)将步骤(2)的蔬菜混合粉末与龟苓膏粉末100份充分搅拌混合后,缓慢放入水100份中,不断搅拌,然后加入蜂蜜20份、淀粉1份、柠檬酸1份、维生素10份、胶原蛋白2份,加热搅拌至糊化后,冷却成膏,制得初膏;
(4)将上述初膏高温灭菌、分装,冷却后得到龟苓膏成品;龟苓膏成品分装成100g/盒,高温灭菌温度为100℃,冷却装置为冰箱,温度为-10℃。
实施例2
一种蔬菜龟苓膏,以重量份计,其组份为:龟苓膏粉末200份、洋葱45份、西红柿40份、胡萝卜30份、黄瓜40份、韭菜30份、百合20份、莲藕40份、木耳35份、木瓜40份、香菇35份、玉米25份、木糖醇30份、卡拉胶5份、柠檬酸3份、水300份、蛋白粉10份。
上述的蔬菜龟苓膏是通过以下步骤来实现的:
(1)挑选无损坏、新鲜的洋葱45份、西红柿40份、胡萝卜30份、黄瓜40份、韭菜30份、百合20份、莲藕40份、木耳35份、木瓜40份、香菇35份、玉米25份原料,将上述原料放在清洗罐中进行清洗,然后采用离心甩干机器,将上述清洗完的原料进行甩干;
(2)将步骤(1)中甩干的原料分别用超微粉碎机制成粉末,然后将这些粉末均匀混合,得到蔬菜混合粉末;
(3)将步骤(2)的蔬菜混合粉末与龟苓膏粉末200份充分搅拌混合后,缓慢放入水300份中,不断搅拌,然后加入木糖醇30份、卡拉胶3份、柠檬酸3份、蛋白粉10份,加热搅拌至糊化后,冷却成膏,制得初膏;
(4)将上述初膏高温灭菌、分装,冷却后得到龟苓膏成品;龟苓膏成品分装成100g/盒,高温灭菌温度为110℃,冷却装置为冰箱,温度为-5℃。
实施例3
一种蔬菜龟苓膏,其特征在于,以重量份计,其组份为:龟苓膏粉末300份、洋葱60份、西红柿50份、胡萝卜40份、黄瓜50份、韭菜40份、百合30份、莲藕50份、木耳50份、木瓜50份、香菇50份、玉米40份、山梨酸钾40份、卡拉胶10份、柠檬酸5份、水500份、膳食纤维15份。
上述的蔬菜龟苓膏是通过以下步骤来实现的:
(1)挑选无损坏、新鲜的洋葱60份、西红柿50份、胡萝卜40份、黄瓜50份、韭菜40份、百合30份、莲藕50份、木耳50份、木瓜50份、香菇50份、玉米40份原料,将上述原料放在清洗罐中进行清洗,然后采用离心甩干机器,将上述清洗完的原料进行甩干;
(2)将步骤(1)中甩干的原料分别用超微粉碎机制成粉末,然后将这些粉末均匀混合,得到蔬菜混合粉末;
(3)将步骤(2)的蔬菜混合粉末与龟苓膏粉末300份充分搅拌混合后,缓慢放入水500份中,不断搅拌,然后加入山梨酸钾40份、卡拉胶10份、柠檬酸5份、膳食纤维15份,加热搅拌至糊化后,冷却成膏,制得初膏;
(4)将上述初膏高温灭菌、分装,冷却后得到龟苓膏成品;龟苓膏成品分装成100g/盒,高温灭菌温度为120℃,冷却装置为冰箱,温度为0℃。
Claims (7)
1.一种蔬菜龟苓膏,其特征在于,以重量份计,其组份为:龟苓膏粉末100~300份、洋葱30~60份、西红柿30~50份、胡萝卜20~40份、黄瓜30~50份、韭菜20~40份、百合10~30份、莲藕20~50份、木耳20~50份、木瓜30~50份、香菇20~50份、玉米10~40份、矫味剂20~40份、稳定剂1~10份、柠檬酸1~5份、水100~500份。
2.如权利要求1所述的蔬菜龟苓膏,其特征在于,所述组份的重量份为:龟苓膏粉末200份、洋葱45份、西红柿40份、胡萝卜30份、黄瓜40份、韭菜30份、百合20份、莲藕40份、木耳35份、木瓜40份、香菇35份、玉米25份、矫味剂30份、稳定剂5份、柠檬酸3份、水300份。
3.如权利要求1或2所述的蔬菜龟苓膏,其特征在于,所述矫味剂为蜂蜜、木糖醇、山梨酸钾或甘草。
4.如权利要求1或2所述的蔬菜龟苓膏,其特征在于,所述稳定剂为卡拉胶或淀粉。
5.如权利要求1或2所述的蔬菜龟苓膏,其特征在于,还包含以下成分:维生素10~30份、膳食纤维1~20份、胶原蛋白2~25份、蛋白粉10~30份。
6.权利要求1~5任意所述的蔬菜龟苓膏的制备方法,其特征在于,包括以下步骤:
(1)挑选无损坏、新鲜的洋葱、西红柿、胡萝卜、黄瓜、韭菜、百合、莲藕、木耳、木瓜、香菇、玉米原料,将上述原料放在清洗罐中进行清洗,然后采用离心甩干机器,将清洗完的原料进行甩干;
(2)将步骤(1)中甩干的原料分别用超微粉碎机制成粉末,然后将这些粉末均匀混合,得到蔬菜混合粉末;
(3)将步骤(2)的蔬菜混合粉末与龟苓膏粉末充分搅拌混合后,缓慢放入水中,不断搅拌,然后加入矫味剂、稳定剂、柠檬酸,加热搅拌至糊化后,冷却成膏,制得初膏;
(4)将上述初膏高温灭菌、分装,冷却后得到龟苓膏成品。
7.如权利要求6所述的蔬菜龟苓膏的制备方法,其特征在于,步骤(4)中,龟苓膏成品分装成100g/盒,高温灭菌温度为100~120℃,冷却装置为冰箱,温度为-10~0℃。
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CN104814372A (zh) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | 一种基于甘薯的保健龟苓膏及其制备方法 |
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