CN103876107A - 核桃、香菇酱制作方法 - Google Patents
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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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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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Abstract
本发明涉及的是一种核桃、香菇酱制作方法，其特征是：取取龙眼、麦芽、银杏、山药、百合、茯苓，提取浓缩稠液与核桃仁(碎粒)、黑芝麻和核桃仁混合粉、香菇块、沙棘粉、葡萄糖粉、酵母提取物、食用碘盐，混合搅拌均匀成糊状，高温杀菌，装瓶，消毒，封口保存，即成。
Description
技术领域
本发明涉及的是一种核桃、香菇酱制作方法。
背景技术
目前公知酱类食品，品种很多，普遍都在口味上做文章，品种上不断增加和改进，虽然也出现了香菇酱，但主要是香菇和油为主，没有利用核桃仁这个保健食品混合作成一种食品酱的报道，随着生活水平的提高，智力保健成了消费者的一大追求，因为核桃仁本身具有的成酱特点和香菇配合后，其保健价值明显提高。很适合现代人追求健康的需求。
发明内容
本发明的目的是提供一种核桃、香菇酱制作方法。
本发明的目的是这样实现的：a、取核桃仁(碎粒)，用炒锅60℃温度炒至焦黄色，干燥状，备用；b、取香菇切成5cm小块备用；c、取黑芝麻40％、核桃仁60％，混合用炒锅60℃温度炒至焦黄色，干燥状，粉碎，备用；d、取龙眼14％、麦芽20％、银杏14％、山药14％、百合19％、茯苓19％，采用乙醇提取工艺，提取浓缩稠液，备用；e、市购沙棘粉、葡萄糖粉、酵母提取物、食用碘盐，备用；f、取a中获得的核桃仁(碎粒)30％，b中获得的香菇块20％，c中获得的黑芝麻和核桃仁混合粉20％，d中获得的中药浓缩稠液20％，e中获得的沙棘粉2％、葡萄糖粉3％、酵母提取物2％、食用碘盐3％，混合搅拌均匀成糊状，高温杀菌，装瓶，消毒，封口保存，即成。
本发明的积极效果在于：
核桃仁：性温，用于补脑、补肾，益智，美容有一定效果。香菇：含香菇多糖，多种维生素，氨基酸，核酸成份，有免疫增强和保肝治疗病毒性肝炎作用。龙眼：补益心脾，用于气血不足、健忘失眠、健脑益智等作用。含有丰富的VB1、VB2、VC、葡萄糖、蛋白质等。沙棘：活血化淤，消食，抗氧化，抗放射功效，含有大量的VC，是补充天然VC的重要原料，VC也是大脑中的重要物质之一，和钙结合能发挥出卓越健脑作用，并含大量黄酮类、叶酸类、葡萄糖、果糖等成份。麦芽：消食行气，健脾开胃，退乳消胀的功能。用于食积不消，脘腹胀痛，脾虚食少，乳汁郁积等。麦芽含丰富的维生素D、E、磷脂等，可降低血糖。银杏：敛肺，定喘，止带浊，止遗尿，并含有黄酮成分，对大脑有积极作用。山药：有健脾，益肺，固肾，涩精的功能，用于解虚久泻，肺虚咳嗽，肾虚遗精，带下，尿频等症。有降血糖作用，提高免疫力。百合：润肺止咳，清心安神，用于废热咳嗽，劳咳咯血；还用于虚烦惊悸，失眠多梦等。主邪气腹胀，心痛，利大小便，补中益气，安心，定胆，益智，养五脏，清痰火，补虚损。茯苓：甘平和缓，淡而渗利，健脾补中，宁心安神，利水，渗湿，用于脾虚不能运化水湿而所致的泄泻、失眠等症。含茯苓聚糖，茯苓酸，蛋白质，卵磷脂等，能促进钠、钾、氯等电解质的排出，可提高免疫，抗肿瘤，保肝，对心血管，糖尿病均有好处。
具体实施方式
结合配方详细说明实施例及药物机理。
a、取核桃仁(碎粒)，用炒锅60℃温度炒至焦黄色，干燥状，备用；
b、取香菇切成5cm小块备用；
c、取黑芝麻40％、核桃仁60％，混合用炒锅60℃温度炒至焦黄色，干燥状，粉碎，备用；
d、取龙眼14％、麦芽20％、银杏14％、山药14％、百合19％、茯苓19％，采用乙醇提取工艺，提取浓缩稠液，备用；
e、市购沙棘粉、葡萄糖粉、酵母提取物、食用碘盐，备用；
f、取a中获得的核桃仁(碎粒)30％，b中获得的香菇块20％，d中获得的黑芝麻和核桃仁混合粉20％，c中获得的中药浓缩稠液20％，d中获得的沙棘粉2％、葡萄糖粉3％、酵母提取物2％、食用碘盐3％，混合搅拌均匀成糊状，高温杀菌，装瓶，消毒，封口保存，即成。
核桃仁：性温，用于补脑、补肾，益智，美容有一定效果。
香菇：含香菇多糖，多种维生素，氨基酸，核酸成份，有免疫增强和保肝治疗病毒性肝炎作用。
龙眼：甘，平，性温，补益心脾，用于气血不足、健忘失眠、健脑益智等作用。含有丰富的VB1、VB2、VC、葡萄糖、蛋白质等。
沙棘：活血化淤，消食，抗氧化，抗放射功效，含有大量的VC，是补充天然VC的重要原料，VC也是大脑中的重要物质之一，和钙结合能发挥出卓越健脑作用，并含大量黄酮类、叶酸类、葡萄糖、果糖等成份。
麦芽：消食行气，健脾开胃，退乳消胀的功能。用于食积不消，脘腹胀痛，脾虚食少，乳汁郁积等。麦芽含丰富的维生素D、E、磷脂等，可降低血糖。
银杏：性平，敛肺，定喘，止带浊，止遗尿，并含有黄酮成分，对大脑有积极作用。
山药：味甘，性平，有健脾，益肺，固肾，涩精的功能，用于解虚久泻，肺虚咳嗽，肾虚遗精，带下，尿频等症。有降血糖作用，提高免疫力。
百合：味甘，性微寒，润肺止咳，清心安神，用于废热咳嗽，劳咳咯血；还用于虚烦惊悸，失眠多梦等。主邪气腹胀，心痛，利大小便，补中益气，安心，定胆，益智，养五脏，清痰火，补虚损。
茯苓：味甘淡，性平，甘平和缓，淡而渗利，健脾补中，宁心安神，利水，渗湿，用于脾虚不能运化水湿而所致的泄泻、失眠等症。含茯苓聚糖，茯苓酸，蛋白质，卵磷脂等，能促进钠、钾、氯等电解质的排出，可提高免疫，抗肿瘤，保肝，对心血管，糖尿病均有好处。
Claims (1)
1.一种核桃、香菇酱制作方法，其特征是由核桃仁、香菇、黑芝麻、龙眼、麦芽、银杏、山药、百合、茯苓组成：
a、取核桃仁，碎粒，用炒锅60℃温度炒至焦黄色，干燥状，备用；
b、取香菇切成5cm小块备用；
c、取黑芝麻40％、核桃仁60％，混合用炒锅60℃温度炒至焦黄色，干燥状，粉碎，备用；
d、取龙眼14％、麦芽20％、银杏14％、山药14％、百合19％、茯苓19％，采用乙醇提取工艺，提取浓缩稠液，备用；
e、市购沙棘粉、葡萄糖粉、酵母提取物、食用碘盐，备用；
f、取a中获得的核桃，碎粒30％，b中获得的香菇块20％，d中获得的黑芝麻和核桃仁混合粉20％，c中获得的中药浓缩稠液20％，d中获得的沙棘粉2％、葡萄糖粉3％、酵母提取物2％、食用碘盐3％，混合搅拌均匀成糊状，高温杀菌，装瓶，消毒，封口保存，即成。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279957A (zh) * | 2017-07-28 | 2017-10-24 | 李素梅 | 一种银杏香菇酱及其制备方法 |
| CN107455713A (zh) * | 2017-06-27 | 2017-12-12 | 迪庆香格里拉舒达有机食品有限公司 | 牛肝菌核桃酱及其制备方法 |
| CN108651969A (zh) * | 2018-04-28 | 2018-10-16 | 丹凤县商山丹水食品有限公司 | 一种核桃仁香菇酱及其制备方法 |
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2012
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455713A (zh) * | 2017-06-27 | 2017-12-12 | 迪庆香格里拉舒达有机食品有限公司 | 牛肝菌核桃酱及其制备方法 |
| CN107279957A (zh) * | 2017-07-28 | 2017-10-24 | 李素梅 | 一种银杏香菇酱及其制备方法 |
| CN108651969A (zh) * | 2018-04-28 | 2018-10-16 | 丹凤县商山丹水食品有限公司 | 一种核桃仁香菇酱及其制备方法 |
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