CN103932283A - 一种绿茶味的野葫芦子及其制备方法 - Google Patents
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Abstract
一种绿茶味的野葫芦子,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700-750克、食用盐5克、绿茶220-250克、甜蜜素20-25克、糖精钠1克、食用香精5克和特丁基对苯二酚0.1克。本发明改变了传统野葫芦子加工的配方,制备的野葫芦子具有绿茶的清香,但却不改变野葫芦子仁的原味及营养成分,不仅具有很好的口感,更使野葫芦子具有了茶叶对人体的保健功效,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,具体涉及一种绿茶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,并于2002年3月25号搭载我国神洲三号卫星,通过太空,培育艾滋克星。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绿茶味的野葫芦子及加工技术。
本发明所要解决的技术问题采用以下技术方案来实现:
一种绿茶味的野葫芦子,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绿茶味的野葫芦子的制备方法,包括以下方法步骤:
1、选用颗粒饱满的野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用;
2、将绿茶放进开水锅内熬煮20-30分钟,熬制成绿茶水,然后滤去茶叶待用;
3、将食用盐、甜蜜素、糖精钠和食用香精加入事先熬制好的绿茶水中熬制30-40分钟,然后停止加温;
4、待绿茶水完全冷却之后再将特丁基对苯二酚加入到绿茶水中充分搅拌均匀,制备成配液备用;
5、将食用盐放入炒制机内加热至120℃时,放入野葫芦子,炒制10-15分钟,然后及时出炉,滤除食用盐后备用;
6、将配液和野葫芦子混合,放入匀速搅拌装置内搅拌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;
7、晾晒完成后再进行一次清选,然后剔除杂异物及不饱满的籽粒;
8、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,制备的野葫芦子具有绿茶的清香,但却不改变野葫芦子仁的原味及营养成分,不仅具有很好的口感,更使野葫芦子具有了茶叶对人体的保健功效,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
一种绿茶味的野葫芦子,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绿茶味的野葫芦子的制备方法,包括以下方法步骤,
1、选用颗粒饱满的野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用;
2、将220克绿茶放进开水锅内熬煮20-30分钟,熬制成绿茶水,然后滤去茶叶待用;
3、将2克食用盐、5克甜蜜素、1克糖精钠和5克食用香精加入事先熬制好的绿茶水中熬制30-40分钟,然后停止加温;
4、待绿茶水完全冷却之后再将0.1克特丁基对苯二酚加入到绿茶水中充分搅拌均匀,制备成配液备用;
5、将3克食用盐放入炒制机内加热至120℃时,放入744克野葫芦子,炒制10-15分钟,然后及时出炉,滤除食用盐后备用;
6、将配液和野葫芦子混合,放入匀速搅拌装置内搅拌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;
7、晾晒完成后再进行一次清选,然后剔除杂异物及不饱满的籽粒;
8、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,制备的野葫芦子具有绿茶的清香,但却不改变野葫芦子仁的原味及营养成分,不仅具有很好的口感,更使野葫芦子具有了茶叶对人体的保健功效,适合各类人群食用。
实施例2
一种绿茶味的野葫芦子,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绿茶味的野葫芦子的制备方法,包括以下方法步骤,
1、选用颗粒饱满的野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用;
2、将250克绿茶放进开水锅内熬煮20-30分钟,熬制成绿茶水,然后滤去茶叶待用;
3、将2克食用盐、20克甜蜜素、1克糖精钠和4克食用香精加入事先熬制好的绿茶水中熬制30-40分钟,然后停止加温;
4、待绿茶水完全冷却之后再将0.1克特丁基对苯二酚加入到绿茶水中充分搅拌均匀,制备成配液备用;
5、将3克食用盐放入炒制机内加热至120℃时,放入720克野葫芦子,炒制10-15分钟,然后及时出炉,滤除食用盐后备用;
6、将配液和野葫芦子混合,放入匀速搅拌装置内搅拌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;
7、晾晒完成后再进行一次清选,然后剔除杂异物及不饱满的籽粒;
8、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,制备的野葫芦子具有绿茶的清香,但却不改变野葫芦子仁的原味及营养成分,不仅具有很好的口感,更使野葫芦子具有了茶叶对人体的保健功效,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)
1.一种绿茶味的野葫芦子,其特征在于:按质量份数计由以下组分组成:
。
2.一种绿茶味的野葫芦子的制备方法,其特征在于:包括以下方法步骤:
(1)、选用颗粒饱满的野葫芦子,用50-80目筛筛选,剔除杂质和霉变的籽粒备用;
(2)、将绿茶放进开水锅内熬煮20-30分钟,熬制成绿茶水,然后滤去茶叶待用;
(3)、将食用盐、甜蜜素、糖精钠和食用香精加入事先熬制好的绿茶水中熬制30-40分钟,然后停止加温;
(4)、待绿茶水完全冷却之后再将特丁基对苯二酚加入到绿茶水中充分搅拌均匀,制备成配液备用;
(5)、将食用盐放入炒制机内加热至120℃时,放入野葫芦子,炒制10-15分钟,然后及时出炉,滤除食用盐后备用;
(6)、将配液和野葫芦子混合,放入匀速搅拌装置内搅拌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;
(7)、晾晒完成后再进行一次清选,然后剔除杂异物及不饱满的籽粒;
(8)、进入包装间进行定量、包装。
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