CN103829174B - 一种茶油南瓜及加工方法 - Google Patents
一种茶油南瓜及加工方法 Download PDFInfo
- Publication number
- CN103829174B CN103829174B CN201410103547.4A CN201410103547A CN103829174B CN 103829174 B CN103829174 B CN 103829174B CN 201410103547 A CN201410103547 A CN 201410103547A CN 103829174 B CN103829174 B CN 103829174B
- Authority
- CN
- China
- Prior art keywords
- oil
- pumpkin
- raw materials
- kinds
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 63
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 63
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 63
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 63
- 239000010495 camellia oil Substances 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000001980 Cucurbita pepo Species 0.000 title claims description 7
- 239000003921 oil Substances 0.000 claims abstract description 64
- 239000002994 raw material Substances 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 34
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 17
- 239000010647 garlic oil Substances 0.000 claims abstract description 17
- 235000004347 Perilla Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 239000001068 allium cepa oil Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims abstract description 8
- 240000005636 Dryobalanops aromatica Species 0.000 claims abstract description 6
- 240000000560 Citrus x paradisi Species 0.000 claims abstract 2
- 238000012545 processing Methods 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 12
- 239000010620 bay oil Substances 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 238000003754 machining Methods 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 abstract description 56
- 235000013305 food Nutrition 0.000 abstract description 25
- 235000012907 honey Nutrition 0.000 abstract description 17
- 239000001814 pectin Substances 0.000 abstract description 14
- 229920001277 pectin Polymers 0.000 abstract description 14
- 235000010987 pectin Nutrition 0.000 abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 239000001289 litsea cubeba fruit oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 53
- 230000000694 effects Effects 0.000 description 19
- 239000000047 product Substances 0.000 description 13
- 238000002156 mixing Methods 0.000 description 12
- 235000012854 Litsea cubeba Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 7
- 240000002262 Litsea cubeba Species 0.000 description 7
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- -1 carrotene Substances 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 244000276331 Citrus maxima Species 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000011265 semifinished product Substances 0.000 description 5
- 235000015911 Amorpha canescens Nutrition 0.000 description 4
- 244000107780 Capraria biflora Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013629 Lippia javanica Nutrition 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 241000526900 Camellia oleifera Species 0.000 description 3
- 241000723346 Cinnamomum camphora Species 0.000 description 3
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 241001122767 Theaceae Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 229940043350 citral Drugs 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- HEVGGTGPGPKZHF-UHFFFAOYSA-N 1-(1,2-dimethyl-3-methylidenecyclopentyl)-4-methylbenzene Chemical compound CC1C(=C)CCC1(C)C1=CC=C(C)C=C1 HEVGGTGPGPKZHF-UHFFFAOYSA-N 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 101710129170 Extensin Proteins 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 206010052428 Wound Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- CRPUJAZIXJMDBK-UHFFFAOYSA-N camphene Chemical compound C1CC2C(=C)C(C)(C)C1C2 CRPUJAZIXJMDBK-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical group C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 230000036407 pain Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- YSTPAHQEHQSRJD-UHFFFAOYSA-N 3-Carvomenthenone Chemical compound CC(C)C1CCC(C)=CC1=O YSTPAHQEHQSRJD-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000005255 Allium cepa Nutrition 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 235000021294 Docosapentaenoic acid Nutrition 0.000 description 1
- 208000032928 Dyslipidaemia Diseases 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 241001081179 Litsea Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000235526 Mucor racemosus Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 241000228153 Penicillium citrinum Species 0.000 description 1
- 240000003731 Piper cubeba Species 0.000 description 1
- 235000002711 Piper cubeba Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- PXRCIOIWVGAZEP-UHFFFAOYSA-N Primaeres Camphenhydrat Natural products C1CC2C(O)(C)C(C)(C)C1C2 PXRCIOIWVGAZEP-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000004783 Serene Substances 0.000 description 1
- 206010040952 Skin warm Diseases 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 239000002386 air freshener Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229930006739 camphene Natural products 0.000 description 1
- ZYPYEBYNXWUCEA-UHFFFAOYSA-N camphenilone Natural products C1CC2C(=O)C(C)(C)C1C2 ZYPYEBYNXWUCEA-UHFFFAOYSA-N 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- KMPWYEUPVWOPIM-UHFFFAOYSA-N cinchonidine Natural products C1=CC=C2C(C(C3N4CCC(C(C4)C=C)C3)O)=CC=NC2=C1 KMPWYEUPVWOPIM-UHFFFAOYSA-N 0.000 description 1
- 239000010630 cinnamon oil Substances 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- ALVPFGSHPUPROW-UHFFFAOYSA-N di-n-propyl disulfide Natural products CCCSSCCC ALVPFGSHPUPROW-UHFFFAOYSA-N 0.000 description 1
- 230000035487 diastolic blood pressure Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000002468 fat body Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-M hydrosulfide Chemical compound [SH-] RWSOTUBLDIXVET-UHFFFAOYSA-M 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000077 insect repellent Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 125000005394 methallyl group Chemical group 0.000 description 1
- 210000001724 microfibril Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229930006968 piperitone Natural products 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N serine Chemical compound OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- RBNWAMSGVWEHFP-UHFFFAOYSA-N trans-p-Menthane-1,8-diol Chemical compound CC(C)(O)C1CCC(C)(O)CC1 RBNWAMSGVWEHFP-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Classifications
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
本发明公开的一种茶油南瓜,采用纯天然原料或其加工物,各主要原料重量比或重量百分比为茶油5-25、南瓜粉75-95,主料还可选大蒜油、洋葱油、紫苏油组合和/或果蔬加工物质、肉类加工物质组合;各辅助原料重量百分比为蜂蜜5-10、食用级果胶10-20和/或饴糖,可选桂花油、山苍子油、樟叶油、桔子皮油、柚子皮油组合;本发明解决了基于粉末状的南瓜干粉的制品还很少见、在一定程度上阻碍了南瓜产业的发展的状况,制成一种能够被大众所接受的健康南瓜粉食品。公开的一种加工方法在上述原料的基础上视原料情况及产品要求采取搅拌、成型、烘烤、翻炒或煎炸等步骤,实施起来不复杂,且能保留各种原料原有营养保健功效。
Description
技术领域
本发明涉及食品加工领域,特别是一种茶油南瓜及加工方法。
背景技术
茶油是从野生木本油科植物“油茶果”提取而成,是世界四大著名木本植物油之一。茶油在中国历属皇家贡品。其油茶果采自常绿幽深、生态环境极佳的山林之间,无任何农药、化肥污染,尽吸天然养分,日月精华。油茶果从开花、授粉到果子成熟需整整一年,历经秋、冬、春、夏之雨露,民间有“抱子怀胎”之佳称,堪称“人间奇果”。油茶是我国特有的油料树种,茶油更是我国特有的优质食用油,品位可与橄榄油相媲美。油茶全身都是宝,茶籽经过加工制成的茶油是一种优质食用油,色佳味香,营养丰富,有降低血压、血脂和软化血管等作用。长期食用,人的皮肤细嫩润泽,头发乌黑发亮,并增加人体免疫力,具有极高的美容、保健价值。野茶油中油酸的含量在80%左右,比橄榄油还要高;动物实验结果表明:野茶油可以显著降低血液中胆固醇、甘油三酯水平,降低血小板聚集率,减缓血栓形成趋势,对心血管系统具有保护作用,是糖尿病、心血管患者及三高(高血压、高血脂、高血糖)人群首选的健康食用油。据上海第二医科大学施榕教授所做临床研究证实:在连续食用野茶油6个月后,高血脂病人的总胆固醇和低密度脂蛋白胆固醇均有明显降低;高血压病人的收缩压有明显降低,舒张压有所改善;糖尿病人的空腹血糖显著降低,空腹胰岛素水平从干预前的18.19IU降低为16.6IU;进一步分层分析发现,糖尿病伴有血脂异常的患者食用野茶油6个月后,总胆固醇和低密度脂蛋白水平下降幅度大于血脂正常者。在我国传统的中药方中常以茶油调制各种药膏、药丸,内服的,外用的,用途非常广泛。
南瓜是一种普通的农产品,成熟的南瓜果肉是黄色,可食用,含维他命A、糖、淀粉质、胡萝卜素,可加工成系列食品如南瓜粉、南瓜酱、南瓜干、南瓜晶、南瓜果冻等。南瓜粉含有丰富的碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶,及钾、铁、镁等丰富的微量元素,此外还有瓜氨酸、精氨酸等及一些酶类对人体十分有益,脂肪含量却非常低。经国内外医学专家反复验证,南瓜粉对慢性糖尿病、高血压、肾炎、肝炎等多种疾病都有一定的疗效,是一种保健食品。目前基于粉末状的南瓜干粉的即食食品还很少见,在一定程度上阻碍了南瓜产业的发展,但其开发前途很广,如制成相关的南瓜饼、南瓜膏等。
发明内容
本发明的目的在于解决基于粉末状的南瓜干粉(简称为南瓜粉,本发明所采用的南瓜粉均是指粉末状的南瓜干粉)的食品开发不足等问题,提供一种茶油南瓜及加工方法,使之同时具备茶油和南瓜粉的营养及其它有益作用效果,并在其它原料的配合下,进一步改善产品性能。
本发明的茶油南瓜,基本原料是纯天然原料茶油和南瓜粉(这里的纯天然是指其组分均是自然界天然存在且在加工提取过程没有改变其组分分子式及造成人为有害物质残留等,比如在采用浸取法提取时所用溶剂必须是对人无害的),因仅南瓜粉存在热量不够的问题,还可在此基础上增加一些其它的具备一定营养及其它有益作用的纯天然功能原料,如大蒜油、洋葱油、紫苏油组合和/或果蔬加工物质、肉类加工物质组合,这些原料对于本发明的茶油南瓜的营养成分起最主要的作用,因此这里称之为主要原料,其组成可称为主配方。
本发明的茶油南瓜各主要原料是按下面的比例配制的(包括重量比或重量百分比两种比例形式,因为还可在主要原料基础上增加辅助原料,若是按重量百分比配制的,则所有的原料加在一起应为100,这种配方比较严格,若不是按重量百分比的而是按重量比配制的,则可以不凑成100,这种情况对于辅助原料的多少没有严格限制,添加辅助原料可以在一个更大的重量范围内变动,也可以不添加),具体配制方案如下:
配方一:茶油5-25,南瓜粉75-95,只有茶油和南瓜粉,可视情况增加辅助原料,也可不添加,实现本食品的基本营养保健功效。
配方二:茶油5-20,南瓜粉74-94,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6,在前面的基础上增加了大蒜油、洋葱油、紫苏油,一方面起到油的作用,另一方面可以起到改善风味、提高保鲜能力等作用。大蒜油、洋葱油、紫苏油三种原料的基本作用如下:
1、大蒜油是从大蒜中提取的物质,呈现明亮透明琥珀色的液体,含有重要的活性硫化物,其主要成分属硫醚类化合物,化学性质比较稳定,在非强酸环境中可耐120℃以上高温而不易分解,但若长期暴露于紫外线下,可诱发分解,遇碱易失效。大蒜油主要用于食品工业。大蒜油是一种广谱抗菌物质,具有活化细胞、促进能量产生、增加抗菌及抗病毒能力、加快新陈代谢、缓解疲劳等多种药理功能。因此,在很多领域都有广泛的应用。医疗方面大蒜油可用于治疗感染性疾病、消化系统疾病、口腔疾病、心脑血管疾病等,且具有防衰老、防金属中毒、防癌抗癌等作用。
2、洋葱油是百合科植物洋葱(Allium cepa L.) 中提取的物质,为琥珀黄至琥珀橙色透明液体。主成分为二烯丙基二硫化物、二甲基二硫化物、甲基烯丙基二硫化物、二丙基二硫化物、丙基烯丙烯二硫化物等,具强烈刺激和持久的洋葱特征香气和气味,具有和大蒜油类似的作用。主要用于汤料、肉类、沙司、调料等食品,也用于药品。
3、紫苏又名赤苏、苏子、也有叫白苏,是国家首批批准的药食两用植物,具有消痰、润肺、止痛、解毒等功效。紫苏油是以紫苏为原料提取的食用油,含а-亚麻酸达56.14-64.82%,а-亚麻酸是人体必需的脂肪酸,它在人体中转化为代谢必要的生命活性因子DHA和EPA(植物脑黄金),不含胆固醇,对人体具有更显著的保健功能和医药功效。现代医学研究证实:紫苏油具有降低血脂,减少心脑血管疾病;营养大脑,促进发育,增强智力,提高记忆力;调节免疫,延缓衰老,预防老年痴呆症;有助视网膜的生长发育,改善视力;预防及抑制肿瘤形成,防癌效果好,目前已广泛应用于医药和保健食品等领域。
上述三种原料都是油类物质,和茶油是同类相容的,添加上述三种原料之一或组合可使本品具有它(们)的有效成分,因而获得其本来的功效,另外,还可以以类似于调鸡尾酒的方式改善本品的气味。
配方三:茶油5-20,南瓜粉60-90,果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20。当前的方便面等速食食品,一般均配有果蔬、肉类的营养包,而像汤圆、饺子、包子等中式小吃食品则直接将果蔬、肉类加入其中,因此本品也可以学习借鉴,将经过加工的果蔬物质(如干菜、咸菜等)、肉类物质(如肉末、火腿肠、香肠等)放入其中,一是为了增加不同类型的营养物质,二可改善风味增加可食性。不过增加的此类物质不宜过多,以不超过20为宜。
配方四:茶油5-20,南瓜粉54-89,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6再加上果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20,配方二和配方三的综合,理由同上,不再赘述。
上述茶油南瓜,还可以按以下重量百分比进行配备各辅助原料(所有的原料加在一起应为100),即在前面主配方的基础上,进一步明确辅助原料的配比。这些辅助原料是作为添加剂、粘结剂等用途,可以用于形成稳定的形状,同时也可起到稀释主要原料以降低成本,同时其本身在营养及其它有益作用方面也有一定的效果,比如蜂蜜、食用级果胶、饴糖;辅助原料还可包括一些香料油,以改善气味及实现防腐。具体配制方案如下:
配方五(基于配方一、二、三或四再增加以下辅助原料):蜂蜜5-10、食用级果胶10-20、饴糖10-20中任意一种或任意组合且总量不超过25。这几种辅助原料均具有粘合功能,可以使南瓜粉做成各种形状,同时也具有食用功效。蜂蜜、果胶和饴糖的基本作用如下:
1、蜂蜜为蜜蜂采集花蜜,经自然发酵而成的黄白色黏稠液体。蜂蜜因蜂种、蜜源、环境之不同,其化学组成有很大差异.其主要成分是果糖和葡萄糖,两者含量合计约占70%,尚含少量蔗糖、麦芽糖、糊精、树胶以及含氮化合物、有机酸、挥发油、色素、蜡、天然香料、植物残片(特别是花粉粒)、酵母、酶类、无机盐等。1千克的蜂蜜含有2940卡的热量。蜂蜜是糖的过饱和溶液,低温时会产生结晶,生成结晶的是葡萄糖,不产生结晶的部分主要是果糖。蜜被誉为“大自然中最完美的营养食品”,古希腊人把蜜看做是“天赐的礼物”。中国从古代就开始人工养蜂采蜜,蜂蜜既是良药,又是上等饮料,可延年益寿。科学研究和实践证明,蜂蜜具有很强的抗菌能力,是世界上唯一不会腐败变质的食品。1913年美国考古学家在埃及金字塔古墓中发现了一坛蜂蜜,经鉴定这坛蜂蜜已历时3300多年,但一点也没有变质,至今还能食用。
2、果胶(Pectin),是一类天然高分子化合物,它主要存在于所有的高等植物中,是植物细胞间质的重要成分。果胶沉积于初生细胞壁和细胞间层,在初生壁中与不同含量的纤维素、半纤维素、木质素的微纤丝以及某些伸展蛋白(extensin)相互交联,使各种细胞组织结构坚硬,表现出固有的形态,为内部细胞的支撑物质。果胶也是一种天然的食物添加剂,为制造果酱、果冻等的原料。作为食品添加剂的果胶产品为白色到淡黄褐色粉末,稍有特异臭。溶于20倍的水成粘稠密状液体,对石蕊试纸呈酸性,不溶于乙醇及其他有机溶剂。按其结构中甲氧基含量的多少,分为高甲氧基甲胶和低甲氧基果胶两种。此外,果胶也可为水果保鲜之用。在食品上作胶凝剂、增稠剂、稳定剂、悬浮剂、乳化剂、增香增效剂,并可用于化妆品,对保护皮肤,防止紫外线辐射,冶疗创口,美容养颜都存一定的作用。
3、饴糖是以高粱、米、大麦、粟、玉米等淀粉质的粮食为原料,经发酵糖化制成的食品,又称饧、胶饴。主要含麦芽糖,并含维生素B和铁等。有软、硬之分,软者为黄褐色粘稠液体;硬者系软饴糖经搅拌,混入空气后凝固而成,为多孔之黄白色糖块。药用以软饴糖为好。味甘,性温。能补中缓急,润肺止咳,解毒。溶化饮,入汤药,噙咽,或入糖果等。脾胃湿热、中满呕哕者不宜。
配方六(基于配方一、二、三、四或五再增加以下辅助原料):桂花油0.1-0.3、山苍子油0.1-0.3、樟叶油0.1-0.3、桔子皮油0.1-0.3、柚子皮油0.1-0.3中任意一种或多种且总量不超过0.5,这些原料基本作用如下:
1、桂花油一般是由花较大呈金黄色的金桂提取,桂花油对头痛、疲劳都有减缓的作用,同时也是极佳的情绪振奋剂。还可以治疗风湿、关节疼痛。同时也是最好的空气清新剂,不论是熏蒸还是混入水中喷洒在室内,都是调节空气的很好的选择。在美容养颜方面,具有保湿及滋润的效果,可以使加速皮肤血液循环,改善脸色苍白等症状。桂花油对皮肤来说是很温和,即使百分之百的桂花精油碰到皮肤也不会造成过敏,但因为气味浓郁,需稀释後使用,非常节省。
2、山苍子油的主要成分是柠檬醛,是芳香植物精油中柠檬醛含量较高的一种。山苍子油是食品良好的增香剂与防腐剂,精制的山苍子油具有新鲜柠檬果香味,可直接用于糖果糕点、口香糖、冰淇淋、饮料、酱类调味品、调味油及焙烤食品等的调味增香。研究表明, 山苍子油对黄曲霉、桔青霉、总状毛霉、米根霉等多种霉菌均有较强的抗菌作用。经研究, 发现山苍子油具有较强的抗氧化活性,优于姜油和肉桂油。
3、樟叶油由樟科的香樟(Cinnamomum camphora)叶中提取,主要成分有樟脑、a-蒎烯、茨烯、水芹烯、萜品醇、乙酸香叶醇、异戊醛、香茅醛和胡椒酮。具有止痛、抗沮丧、抗菌、抗痉挛、利心脏、祛胀气、利尿、退烧、升高血压、杀虫、轻泻剂、使皮肤温暖、激励、催汗、驱虫、治创伤等高效,可用于防腐、消炎,抗病毒、杀菌、化痰、止咳、促进循环、发汗发红、驱蚊等。
4、桔子皮油、柚子皮油都属柑橘类提取油,是从桔子、柚子的皮中提取而来,是一种天然香料精油,主要是萜类化合物,主要成分有柠檬烯、香叶烯、石竹烯、松油醇、柠檬醛、芳樟醇、月桂烯、甜蒎烯、伊蒎烯等,无色透明,具有诱人的橘香味。具有祛痰、止咳、平喘、促进胃肠蠕动、促进消化液分泌、镇痛、溶解胆结石、抗菌消炎和去除自由基等作用,可作为饮料、啤酒、糕点的矫味剂、赋香剂,在花露水、香水、香酯、牙膏、香皂等日用品中也有广泛的用途。
这几种辅助原料是用作调香及防腐的,可以使人感觉更加舒适以及延长保质期等。一种食品是否能够被广泛接受,其气味是一个很重要的因素,这几种香味油均具有一定的调香作用。另外作为一种食品,若非用于短时间内食用,那么防腐也是一个必须要考虑的问题,如果添加一些合成的防腐剂,总感觉不如天然的防腐剂安全,而这几种辅助原料都可以起到一定的防腐作用,而且更加安全。
上述六种配方的茶油南瓜,其原料配比都可在一定范围内选择,下面则给出一些明确了固定配比的主要原料成分重量比或重量百分比配方:
配方七(基于配方一):茶油10,南瓜粉90;
配方八(基于配方二):茶油9,南瓜粉90,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1;
配方九(基于配方三):茶油10,南瓜粉80,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10;
配方十(基于配方四):茶油9,南瓜粉80,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10。
可以在上述主要原料配方的基础上进一步明确辅助原料的配比,形成以下重量百分比配方:
配方十一(基于配方五):茶油10,南瓜粉80,蜂蜜10、食用级果胶10、饴糖10中任意一种或任意组合且总量不超过10;
配方十二(基于配方六):茶油9,南瓜粉79.9,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,蜂蜜10、食用级果胶10、饴糖10中任意一种或任意组合且总量不超过10,桂花油0.1、山苍子油0.1、樟叶油0.1、桔子皮油0.1、柚子皮油0.1中任意一种或多种且总量不超过0.1;
配方十三(基于配方六):茶油9,南瓜粉79.9,大蒜油1、洋葱油1、紫苏油1三种中任意一种或任意组合且总量不超过1,果蔬加工物质10、肉类加工物质10两种中任意一种或全部两种组合且总量不超过10,桂花油0.1、山苍子油0.1、樟叶油0.1、桔子皮油0.1、柚子皮油0.1中任意一种或多种且总量不超过0.1。
由于这里的茶油南瓜是作为一种食品,其所有原料都采用食用级原料且全部加工工艺按照食品加工的要求,比如果胶、饴糖等从原料到加工过程必须满足食用的等级要求,特别禁止添加有害物质。
如果上述茶油南瓜食品是不确定的碎体状,如小颗粒状、小块状、粉末状、小片状或其混合,那么可以制成胶囊,或采用独立小包装分装,或制成胶囊并采用独立小包装分装,这样食用起来更加方便。也可在加工中制成确定的形状,如片状、块状、其它糕点状,通过机械加工成型或者手工制作成确定形状(此过程中还可借助模具),制成成品在进行包装,也可同时对个体产品采用小包装。在风味上除了通过原料实现外,还可在加工上形成,比如烘烤成糕点风味、烘烤后翻炒成类似于锅巴的风味或做成饼状放在油中煎炸成油饼风味等等。
上述茶油南瓜加工方法,根据原料的不同组合和对产品成品的要求,可以分别采取以下方法进行加工:一是将所有原料混合在一起充分搅拌,然后利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型,最后烘烤制成成品,也可不做成固定形状但在烘烤时采取措施使其不凝聚成大块。
二是先加热油类原料(如有调香的油类原料则除用于调香的油类原料外)后将南瓜粉放入并翻炒,使充分混匀并感觉到有炒熟香味后,如没有其它原料则制成产品,如仅有调香的油类原料则关火后或还等待其冷却到摄氏60度以下后放入调香的油类原料充分搅拌即可制成产品,如还有其它原料则加入所有剩余原料或等待其冷却到摄氏60度以下后加入所有剩余原料,充分搅拌,然后利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型,无法凝聚成形的可以在搅拌时适当加水,最后烘烤制成成品,也可不做成固定形状,但在烘烤时采取措施使其不凝聚成大块。
三是将除油类原料外的其它原料混合在一起充分搅拌,若全部为干燥固体则适当加水,利用模具做成各种形状或完全通过手工做成各种形状或机械加工成型再烘烤制成半成品也可不烘烤直接制成半成品,接下来先加热油类原料(如有调香的油类原料则除用于调香的油类原料外)后将半成品放入并翻炒或煎炸,有炒熟香味或在煎炸熟透后,如没有调香的油类原料则工序完成,否则关火后或还等待其冷却到摄氏60度以下后放入调香的油类原料充分搅拌才完成所有工序。
具体实施方案
实施例1
精选优质山茶油10g、优质南瓜粉80g、优质火腿肠(切碎,作为肉类加工物质类型的原料)10 g,放到搅拌器中搅拌直至均匀并可根据情况适当加水,倒出放入模具压成饼状,然后放入烤箱中以120度的温度烘烤5分钟,取出即制成南瓜饼。
实施例2
备料:食用级的优质山茶油10kg、优质南瓜粉80kg、饴糖10 kg
搅拌:准备一个可承重100kg的搅拌器,南瓜粉及饴糖放入搅拌直至均匀并可根据情况适当加水;
成型:手工制成直径5cm左右最厚处不超过1cm的南瓜饼半成品;
煎炸:然后在放入大锅中加入茶油待加热后放入南瓜饼半成品进行煎炸,直至表面焦黄有炒熟香味出锅。
分装:待其冷却到常温后分装到塑料袋中。
使用:直接食用,可以补充热量,具有茶油、南瓜的营养保健价值。
Claims (1)
1.一种茶油南瓜,其特征在于,其各主要原料重量百分比为:
茶油5-20,南瓜粉74-94,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6;
或茶油5-20,南瓜粉54-89,大蒜油1-5、洋葱油1-5、紫苏油1-5三种中任意一种或任意组合且总量不超过6,再加上果蔬加工物质5-20、肉类加工物质5-20两种中任意一种或全部两种组合且总量不超过20;
其各辅助原料重量百分比为:
桂花油0.1-0.3、山仓子油0.1-0.3、樟叶油0.1-0.3、桔子皮油0.1-0.3、柚子皮油0.1-0.3中任意一种或多种且总量不超过0.5;
所有原料重量百分比之和为100%;
所述茶油南瓜的加工方法为:
将所有原料混合在一起充分搅拌,然后利用模具或完全通过手工做成各种形状或机械加工成型,最后烘烤制成成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410103547.4A CN103829174B (zh) | 2014-03-20 | 2014-03-20 | 一种茶油南瓜及加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410103547.4A CN103829174B (zh) | 2014-03-20 | 2014-03-20 | 一种茶油南瓜及加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103829174A CN103829174A (zh) | 2014-06-04 |
CN103829174B true CN103829174B (zh) | 2015-06-17 |
Family
ID=50793325
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410103547.4A Active CN103829174B (zh) | 2014-03-20 | 2014-03-20 | 一种茶油南瓜及加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103829174B (zh) |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1186049C (zh) * | 2002-01-29 | 2005-01-26 | 吴同成 | 无臭蒜精胶囊及其生产工艺 |
US20110300265A1 (en) * | 2010-06-08 | 2011-12-08 | Caravan Ingredients Inc. | Pan release compositions for preparation of long shelf life, bakery products |
CN102429149B (zh) * | 2011-11-17 | 2013-04-10 | 吉林大学 | 一种含咸蛋清蛋白多肽的肠内营养制剂及其制备方法 |
CN102960411A (zh) * | 2012-12-18 | 2013-03-13 | 李红梅 | 一种糕点及其制作方法 |
CN103519122B (zh) * | 2013-10-17 | 2016-05-25 | 合肥康龄养生科技有限公司 | 一种百合南瓜粉 |
-
2014
- 2014-03-20 CN CN201410103547.4A patent/CN103829174B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN103829174A (zh) | 2014-06-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103816094B (zh) | 一种茶油红薯护肤膏及加工方法 | |
CN103816093B (zh) | —种茶油南瓜护肤膏及加工方法 | |
CN103860431B (zh) | 一种茶油海泥护肤膏及加工方法 | |
CN103816106B (zh) | —种茶油珍珠护肤膏及加工方法 | |
CN103860432B (zh) | 一种茶油山药护肤膏及加工方法 | |
CN105660958A (zh) | 荷叶莲子茶的制备方法 | |
CN103828895B (zh) | 一种茶油米皮及加工方法 | |
CN103828896B (zh) | 一种茶油米麸及加工方法 | |
CN106805097A (zh) | 营养米饭/米粥/米粉/河粉/米糕/米饼及其制作方法 | |
CN103828897B (zh) | —种谷油米麸及加工方法 | |
CN109380652A (zh) | 一种开袋即食嫩玉米的加工方法 | |
CN103829137B (zh) | —种茶油麦麸及加工方法 | |
CN103815310B (zh) | —种谷油南瓜及加工方法 | |
CN103829162B (zh) | 一种谷油米皮及加工方法 | |
CN103829174B (zh) | 一种茶油南瓜及加工方法 | |
CN103815313B (zh) | —种茶油红薯及加工方法 | |
Zafar et al. | Fennel | |
CN103829138B (zh) | —种谷油麦麸及加工方法 | |
CN103860433B (zh) | 一种谷油红薯护肤膏及加工方法 | |
CN103830146A (zh) | 一种谷油南瓜护肤膏及加工方法 | |
KR100934348B1 (ko) | 동백나무잎 또는 꽃송이 부각 조성물과 그 제조방법 | |
CN103829181A (zh) | 一种茶油山药及加工方法 | |
CN107550963A (zh) | 一种千里光消疮液及用法食品药液日化品理疗药液含护肤 | |
CN103829182A (zh) | 一种谷油红薯及加工方法 | |
CN107375110A (zh) | 一种松构护肤膏及用法食品药膏日化品含护肤理疗药膏 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20170524 Address after: 226156 Nantong Binhai New Area, Haimen City, Hong Kong West Road, No. 999, No. Patentee after: HAIMEN HUANGHAI PIONEER PARK SERVICES CO., LTD. Address before: 314 room 6, No. three, Xingye Road, Ningbo Free Trade Zone, Ningbo, Zhejiang, 315800 Patentee before: NINGBO FREE TRADE ZONE PANDONG INFORMATION TECHNOLOGY CO., LTD. |