CN103948002A - 一种添加菊芋的养生豆瓣酱 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种添加菊芋的养生豆瓣酱,其是由下述重量份的原料制得:冻干果蔬粉7-10、玉米粉4-6,菊芋1-2、蒲菜2-3,韭菜根1-2,蜂蜜10-20,豆瓣酱70-80、养生提取物3-5、菠萝蜜果核1-2;本发明配方合理,具有很好的养生作用,韭菜根有健胃、提神、温暖作用。同时本发明的制备工艺简单,韭菜根的利用变废为宝,节约成本,经济实用。
Description
技术领域
本发明涉及芝麻酱领域,确切地说是一种添加菊芋的养生豆瓣酱。
背景技术
芝麻酱是把芝麻炒熟、磨碎而制成的酱,有香味,用作调料。
豆瓣菜有通经的作用,并能干扰卵子着床,阻止妊娠。我国医学认为,豆瓣菜味甘微苦,性寒,人肺、膀胱。具有清燥润肺、化痰止咳、利尿等功效。西方国家和我国广东人民认为,豆瓣菜是一种能润肺止咳、益脑健身的保健蔬菜,罗马人用豆瓣菜治疗脱发和坏血病。在伊朗,人们认为豆瓣菜是一种极好的儿童食品。
蒲菜,俗称草芽,为香蒲的嫩茎,蒲菜入宴在我国已有两千多年历史,《周礼》上即有“蒲菹”的记载。明朝顾过诗曰:“一箸脆思蒲菜嫩,满盘鲜忆鲤鱼香”。“蒲菜佳肴甲天下,古今中外独一家”。
门皮菊芋可食率100%,每100克块茎中含水分79.8克,粗蛋白0.1克,脂肪0.1克,碳水化合物16.6克,纤维0.6克,灰分2.8克,钙49毫克,磷119毫克,铁8.4毫克,维生素b10.13毫克,维生素b20.06毫克,尼克酸0.6毫克,维生素c6毫克,并含丰富的菊糖、多缩戊糖、淀粉等物质。性味甘、平、无毒。有利水去湿、和中益胃及具清热解毒的作用,为利尿剂。菊芋的用途较广。
发明内容
本发明的目的在于提供一种添加菊芋的养生豆瓣酱。
上述目的通过以下方案实现:
一种添加菊芋的养生豆瓣酱,其特征在于:其是由下述重量份的原料制得:冻干果蔬粉7-10、玉米粉4-6,菊芋1-2、蒲菜2-3,韭菜根1-2,蜂蜜10-20,豆瓣酱70-80、养生提取物3-5、菠萝蜜果核1-2;
所述的养生提取物由下述重量份的原料制得:生姜1-2、大蒜1-2、淫羊藿3-5、核桃花1-2、胡椒1-2、人参2-4、决明子1-2、豆瓣菜2-4;
所述的冻干果蔬粉由下述重量份的原料制得:草莓3-5、火龙果皮1-2、哈密瓜肉3-5、菠萝蜜果肉1-2。
所述的一种添加菊芋的养生豆瓣酱,其特征在于:制备方法为:
(1)、将冻干果蔬粉各原料混匀后,打浆,真空冷冻干燥,得冻干果蔬粉备用;
(2)、将养生提取物各原料混匀后,煎煮去渣,浓缩干燥得养生提取物备用;
(3)、菠萝蜜果核用红酒浸泡2-4小时后,取出水煮后,烘干,去皮磨粉后与玉米粉混匀,膨化得膨化粉备用;
(4)、将膨化粉以及其他剩余所有原料混匀后,酱渍20-30天后,即得。
本发明的有益效果为:本发明配方合理,具有很好的养生作用,韭菜根有健胃、提神、温暖作用。同时本发明的制备工艺简单,韭菜根的利用变废为宝,节约成本,经济实用。
具体实施方式
一种添加菊芋的养生豆瓣酱,其是由下述重量kg的原料制得:冻干果蔬粉10、玉米粉6,菊芋2、蒲菜3,韭菜根2,蜂蜜20,豆瓣酱80、养生提取物5、菠萝蜜果核2;
所述的养生提取物由下述重量kg的原料制得:生姜1、大蒜2、淫羊藿3、核桃花2、胡椒2、人参4、决明子2、豆瓣菜4;
所述的冻干果蔬粉由下述重量kg的原料制得:草莓5、火龙果皮2、哈密瓜肉5、菠萝蜜果肉2。
所述的一种添加菊芋的养生豆瓣酱,制备方法为:
(1)、将冻干果蔬粉各原料混匀后,打浆,真空冷冻干燥,得冻干果蔬粉备用;
(2)、将养生提取物各原料混匀后,煎煮去渣,浓缩干燥得养生提取物备用;
(3)、菠萝蜜果核用红酒浸泡4小时后,取出水煮后,烘干,去皮磨粉后与玉米粉混匀,膨化得膨化粉备用;
(4)、将膨化粉以及其他剩余所有原料混匀后,酱渍25天后,即得。
Claims (2)
1.一种添加菊芋的养生豆瓣酱,其特征在于:其是由下述重量份的原料制得:冻干果蔬粉7-10、玉米粉4-6,菊芋1-2、蒲菜2-3,韭菜根1-2,蜂蜜10-20,豆瓣酱70-80、养生提取物3-5、菠萝蜜果核1-2;
所述的养生提取物由下述重量份的原料制得:生姜1-2、大蒜1-2、淫羊藿3-5、核桃花1-2、胡椒1-2、人参2-4、决明子1-2、豆瓣菜2-4;
所述的冻干果蔬粉由下述重量份的原料制得:草莓3-5、火龙果皮1-2、哈密瓜肉3-5、菠萝蜜果肉1-2。
2.根据权利要求1所述的一种添加菊芋的养生豆瓣酱,其特征在于:制备方法为:
(1)、将冻干果蔬粉各原料混匀后,打浆,真空冷冻干燥,得冻干果蔬粉备用;
(2)、将养生提取物各原料混匀后,煎煮去渣,浓缩干燥得养生提取物备用;
(3)、菠萝蜜果核用红酒浸泡2-4小时后,取出水煮后,烘干,去皮磨粉后与玉米粉混匀,膨化得膨化粉备用;
(4)、将膨化粉以及其他剩余所有原料混匀后,酱渍20-30天后,即得。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107914A (zh) * | 2016-07-06 | 2016-11-16 | 徐金伟 | 一种蒲笋蘑菇酱及其制作工艺 |
RU2655847C1 (ru) * | 2017-03-27 | 2018-05-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Соус томатный |
CN108740985A (zh) * | 2018-06-06 | 2018-11-06 | 四川福蓉香食品有限责任公司 | 一种韭根辣椒酱及其制备方法 |
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CN103549549A (zh) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | 一种花生胡萝卜酱 |
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JP2000116318A (ja) * | 1998-10-13 | 2000-04-25 | Sooi:Kk | 穀類の漬物およびその用途 |
CN1826967A (zh) * | 2006-03-31 | 2006-09-06 | 河北农业大学 | 一种绿色豆瓣酱及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN106107914A (zh) * | 2016-07-06 | 2016-11-16 | 徐金伟 | 一种蒲笋蘑菇酱及其制作工艺 |
RU2655847C1 (ru) * | 2017-03-27 | 2018-05-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Соус томатный |
CN108740985A (zh) * | 2018-06-06 | 2018-11-06 | 四川福蓉香食品有限责任公司 | 一种韭根辣椒酱及其制备方法 |
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