CN103876107A - 核桃、香菇酱制作方法 - Google Patents

核桃、香菇酱制作方法 Download PDF

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CN103876107A
CN103876107A CN201210553903.3A CN201210553903A CN103876107A CN 103876107 A CN103876107 A CN 103876107A CN 201210553903 A CN201210553903 A CN 201210553903A CN 103876107 A CN103876107 A CN 103876107A
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walnut
mushroom
subsequent use
obtaining
walnut kernel
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王新民
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10Peanut butter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

核桃、香菇酱制作方法
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。
CN201210553903.3A 2012-12-20 2012-12-20 核桃、香菇酱制作方法 Pending CN103876107A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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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