CN103919187A - 一种多味的野葫芦子及其备制方法 - Google Patents
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Abstract
一种多味的野葫芦子及其制备方法,涉及一种食品加工领域,按质量份数计由以下组分组成:野葫芦子600-700克、食用盐5克、小茴香10-30克、八角20-50克、香辛料5-10克、甘草50-100克、香叶30-50克、甜蜜素20-25克、食用香精5克、清水200-250克。本发明改变了传统野葫芦子加工的配方,制备的野葫芦子表面具有多种味道,但却不改变野葫芦子仁香脆的原味及营养成分,口感香甜宜人,且不含任何的防腐剂,适合各类人群食用。
Description
技术领域
本发明涉及一种食品加工领域,具体涉及一种多味野葫芦子及其制备方法。
技术背景
野葫芦(药用名瓜蒌)是葫芦科植物,学名栝蒌。籽用瓜萎是葫芦科多年生草质藤本植物,学名野葫芦,主要用于生产食用瓜萎籽,也就是加工过的瓜子。瓜蒌仔本地俗称“葫芦籽”,其营养丰富、风味独特。野葫芦籽(加工过的瓜子)作为绿色保健食品,深受游客喜爱,已成为热销产品。野葫芦全身都是宝,除皮和根作为传统的中药材外,将野葫芦里面籽取出加工成为瓜子,其味独特,回味悠长,营养丰富,深得人们喜爱。现经科学研究证明,野葫芦籽内含14种氨基酸、三萜皂甙、脂肪油、多种维生素及磷、锌、钙、锰等元素,其营养成份是鲜鸡蛋的5倍,鲜牛奶的7倍,长期食用有健胃、润肺、美容之功效。
野葫芦籽药用已有2千多年历史,中国高等医药院校教材《中医学》第168面第4行明确记载:“80年通过白鼠试验证明:有抗菌、增强人体免疫功能、健胃润肺、滋补美容等多种功效”。尤其是野葫芦根,近年来,中、美、英、苏、日多国专家对根提取天花粉蛋白的研究有重大突破,试验证明:对艾滋病有一定的治疗效果。已成为世界级重点开发的中药材,其开发前景更加广阔。历代医药学家一致公认其有六大功能:滋补美容、养心安神、健胃润肺、抗菌强身、润肠通便、利压宽胸。野葫芦籽其味润绵、催补母乳、滋补美容、健胃润肺、润肠通便、利压、宽胸、安心养神、抗菌强身、对离体绒癌细胞的增殖和艾滋病病毒具有强烈的抑制作用。据《本草纲目》记载,有健胃、润肺、化痰、散结、润肠作用。《中华大辞海》记载;野葫芦籽对冠心病有一定的疗效能有效预防三高病(高血压、高胆固醇、高学脂);野葫芦仔富含营养成份,其中蛋白质、脂肪、纤维素、维生素等微量元素及生物碱;黄酮类、类和有机酸等含量丰富,是不可多得的药膳食品,长期食用,有益健康。现代科学研究表明,野葫芦籽还具有消炎、抗癌功效,上海科学技术文献出版社出版的《抗癌新法精编》介绍:其对肺癌、胃癌、胰腺癌、乳腺癌等疗效显著;野葫芦籽富含营养成份,其中蛋白质、脂肪、纤维素、维生素、微量元素及生物碱、黄酮类、甙类和有机酸等含量颇丰,是不可多得的药膳食品,长期食用,有益健康。炒熟的野葫芦籽粒大仁多,口感脆润,浓香扑鼻。其外观褐色艳丽、籽仁饱满,被誉为“瓜子之王”,是食用瓜籽中的上品。常食野葫芦籽,对保护呼吸系统、维护心血管、抑制癌细胞、治疗糖尿病、提高人体免疫功能有一定的作用。
发明内容
本发明在于提供一种多味的野葫芦子及制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种多味的野葫芦子,按质量份数计由以下组分组成,
本发明的另一个目的是提供一种多味的野葫芦子的制备方法,包括以下方法步步骤:
1、选用颗粒饱满野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用;
2、将小茴香、八角、香叶、甘草分别放入捣碎机进行捣碎,捣碎完成后将小茴香、八角、香叶、甘草相互混合放入清水中熬制40-60分钟,然后过滤制成清液,这样熬制的效果更好,出汁率更高;
3、再将食用盐、甜蜜素、食用香精放入配液中再熬制20-30分钟,熬制完成后形成配液备用;
4、将食用盐放入炒制机内加热至120℃时,然后放入事先选取好的野葫芦子,炒制10-15分钟,炒制完成后及时出炉;
5、将配液和炒制后的野葫芦子混合,放入匀速搅拌装装置内搅拌15分钟,然后均匀摊晾在竹匾中,摊晾1小时左右,摊晾时用纱网罩盖在竹匾上,以防蝇虫;
6、晾晒完成后再次人工清选一次,剔除杂异物及不饱满的籽粒;
7、带干燥后进入包装间进行定量、包装。
本发明的有益效果是:本发明改变了传统野葫芦子加工的配方,制备的野葫芦子表面具有多种味道,但却不改变野葫芦子仁香脆的原味及营养成分,口感香甜宜人,且不含任何的防腐剂,适合各类人群食用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种多味的野葫芦子,按质量份数计由以下组分组成,
本发明的另一个目的是提供一种多味的野葫芦子的制备方法,包括以下方法步骤,
1、选用颗粒饱满野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用。
2、将10克小茴香、20克八角、30克香叶、50克甘草分别放入捣碎机进行捣碎,捣碎完成后将小茴香、八角、香叶、甘草相互混合放入清水中熬制40-60分钟,然后过滤制成清液,过滤,制成清液。
3、将2克食用盐、20克甜蜜素和5克食用香精放入事先准备好的清液中再熬制20-30分钟后形成配液。
4、将3克食用盐放入炒制机内加热至120℃时,然后放入655克野葫芦子,炒制10-15分钟,及时出炉,滤除食用盐。
5、将配液和炒制的野葫芦子混合,放入搅拌装置内搅拌15分钟,然后均匀摊晾在竹匾中,摊晾1小时左右,摊晾时用纱网罩盖在竹匾上,以防蝇虫。
6、晾晒完成后再次人工清选一次,剔除杂异物及不饱满的籽粒;
7、带干燥后进入包装间进行定量、包装。
本发明的有益效果是:本发明改变了传统野葫芦子加工的配方,制备的野葫芦子表面具有多种味道,但却不改变野葫芦子仁香脆的原味及营养成分,口感香甜宜人,且不含任何的防腐剂,适合各类人群食用。
实施例2
一种多味的野葫芦子,由以下重量百分比的组分组成,
本发明的另一个目的是提供一种多味的野葫芦子的制备方法,包括以下方法步骤,
1、选用颗粒饱满野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用。
2、将20克小茴香、30克八角、40克香叶、50克甘草分别放入捣碎机进行捣碎,捣碎完成后将小茴香、八角、香叶、甘草相互混合放入清水中熬制40-60分钟,然后过滤制成清液,过滤,制成清液。
3、将2克食用盐、20克甜蜜素和5克食用香精放入配液中再熬制20-30分钟,形成配液。
4、将3克食用盐放入炒制机内加热至120℃时,然后放入600克野葫芦子,炒制10-15分钟,及时出炉,滤除食用盐。
5、将配液和炒制的野葫芦子混合,放入搅拌装置内搅拌15分钟,然后均匀摊晾在竹匾中,摊晾1小时左右,摊晾时用纱网罩盖在竹匾上,以防蝇虫。
6、晾晒完成后再次人工清选一次,剔除杂异物及不饱满的籽粒;
7、带干燥后进入包装间进行定量、包装。本发明的有益效果是:本发明改变了传统野葫芦子加工的配方,制备的野葫芦子表面具有多种味道,但却不改变野葫芦子仁香脆的原味及营养成分,口感香甜宜人,且不含任何的防腐剂,适合各类人群食用。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种多味的野葫芦子,其特征在于:按质量份数计由以下组分组成:
。
2.一种多味的野葫芦子的制备方法,其特征在于:按照以下步骤进行制备:
(1)、选用颗粒饱满野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用;
(2)、将小茴香、八角、香叶、甘草分别放入捣碎机进行捣碎,捣碎完成后将小茴香、八角、香叶、甘草相互混合放入清水中熬制40-60分钟,然后过滤制成清液;
(3)、再将食用盐、甜蜜素、食用香精放入配液中再熬制20-30分钟,熬制完成后形成配液备用;
(4)、将食用盐放入炒制机内加热至120℃时,然后放入事先选取好的野葫芦子,炒制10-15分钟,炒制完成后及时出炉;
(5)、将配液和炒制后的野葫芦子混合,放入匀速搅拌装装置内搅拌15分钟,然后均匀摊晾在竹匾中,摊晾1小时左右,摊晾时用纱网罩盖在竹匾上,以防蝇虫;
(6)、晾晒完成后再次人工清选一次,剔除杂异物及不饱满的籽粒;
(7)、待干燥后进入包装间进行定量、包装。
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