CN103948084A - 一种鱼油马兰头补脑核桃花生酱 - Google Patents
一种鱼油马兰头补脑核桃花生酱 Download PDFInfo
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Abstract
本发明公开了一种鱼油马兰头补脑核桃花生酱,其是由下述重量份的原料制得:干贝3-5、核桃仁20-30,鲍鱼果仁20-30,深海鱼油0.4-0.8,花生酱80-90、红豆3-4,蚕豆5-8,黄豆10-20,八角0.2-0.4,酱油50-60,蜂蜜10-20、食盐3-6、生姜3-5、蒜0.5-1,香草1-2、脱脂奶粉2-4、复配营养剂3-5;本发明采用荷叶覆盖在表面,将荷叶香味融入酱中,工艺简单,经济实惠,对荷叶实现了废物再利用。深海鱼油、核桃仁等营养物质具有很好的补脑作用。
Description
技术领域
本发明涉及花生酱领域,确切地说是一种鱼油马兰头补脑核桃花生酱。
背景技术
花生酱以优质花生米等为原料加工制成,成品为硬韧的泥状,有浓郁炒花生香味。根据口味不同,花生酱分为甜、咸两种,是颇具营养价值的佐餐食品,在西餐中的应用比较广泛。优质花生酱一般为浅米黄色,品质细腻,香气浓郁,无杂质。现有花生酱口味单一,缺乏营养,热量较高,不适于长期食用。
深海鱼油是指从深海中鱼类动物体中提炼出来的不饱和脂肪成分,分别为EPA和DHA。由于营养调查发现人体健康需要不饱和脂肪酸成分维持,而且社会人群饱和脂肪超标的原因,大量商业机构开发该类补充品。但是没有任何权威资料临床证明该品具备治疗高血压等功能,此外受工艺影响,使用尤其谨慎。
核桃价值丰富,具有健脑功效,有“万岁子”“长寿果”“养生之宝”的美誉。核桃中86%的脂肪是不饱和脂肪酸,核桃富含铜、镁、钾、维生素B6、叶酸和维生素B1,也含有纤维、磷、烟酸、铁、维生素B2和泛酸。每50克核桃中,水分占3.6%,另含蛋白质7.2克、脂肪31克和碳水化合物9.2克。
核桃可以减少肠道对胆固醇的吸收,对动脉硬化、高血压和冠心病人有益,核桃有温肺定喘和防止细胞老化的功效,还能有效地改善记忆力、延缓衰老并润泽肌肤。核桃树叶中含有抗生物质,因此也有杀菌的功效。
发明内容
本发明的目的在于提供一种鱼油马兰头补脑核桃花生酱。
上述目的通过以下方案实现:
一种鱼油马兰头补脑核桃花生酱,其特征在于:其是由下述重量份的原料制得:干贝3-5、核桃仁20-30,鲍鱼果仁20-30,深海鱼油0.4-0.8,花生酱80-90、红豆3-4,蚕豆5-8,黄豆10-20,八角0.2-0.4,酱油50-60,蜂蜜10-20、食盐3-6、生姜3-5、蒜0.5-1,香草1-2、脱脂奶粉2-4、复配营养剂3-5;
所述的复配营养剂由下述重量份的原料制得:鱼腥草1-2、草果2-3、马兰头1-2、益智仁1-2、人参果2-4、土茯苓1-2。
所述的一种鱼油马兰头补脑核桃花生酱,其特征在于:制备方法为:
(1)将去皮蚕豆、黄豆、红豆混匀后,用水浸泡10-12小时后,再用红酒浸泡1-2小时,取出后,蒸熟,放入缸中加入适量生水,稍浸没混合豆类物料,然后放入食盐、生姜、酱油、八角混匀后,表面用适量晒干荷叶覆盖,再盖上盖子,于阳光下静置25-30天,得混合豆酱备用;
(2)、将复配营养剂各原料混匀后,密封用白酒浸泡1-2天后,打泥,再烤干,磨粉,即得复配营养剂备用;
(3)、核桃仁、鲍鱼果仁用浓度为4-6%的盐水煮2-5分钟后放入烤箱,140-145℃下烤制10-15分钟,磨粉,倒入蜂蜜搅拌均匀后,再加入其余原料,搅拌均匀,冷藏后,即得。
本发明的有益效果为:本发明采用荷叶覆盖在表面,将荷叶香味融入酱中,工艺简单,经济实惠,对荷叶实现了废物再利用。深海鱼油、核桃仁等营养物质具有很好的补脑作用。
具体实施方式
一种鱼油马兰头补脑核桃花生酱,其是由下述重量kg的原料制得:干贝5、核桃仁30,鲍鱼果仁30,深海鱼油0.8,花生酱90、红豆4,蚕豆8,黄豆20,八角0.4,酱油60,蜂蜜20、食盐5、生姜3、蒜0.7,香草2、脱脂奶粉4、复配营养剂5;
所述的复配营养剂由下述重量kg的原料制得:鱼腥草1、草果3、马兰头2、益智仁2、人参果4、土茯苓2、
所述的一种鱼油马兰头补脑核桃花生酱,制备方法为:
(1)将去皮蚕豆、黄豆、红豆混匀后,用水浸泡12小时后,再用红酒浸泡2小时,取出后,蒸熟,放入缸中加入适量生水,稍浸没混合豆类物料,然后放入食盐、生姜、酱油、八角混匀后,表面用适量晒干荷叶覆盖,再盖上盖子,于阳光下静置30天,得混合豆酱备用;
(2)、将复配营养剂各原料混匀后,密封用白酒浸泡2天后,打泥,再烤干,磨粉,即得复配营养剂备用;
(3)、核桃仁、鲍鱼果仁用浓度为6%的盐水煮5分钟后放入烤箱,145℃下烤制15分钟,磨粉,倒入蜂蜜搅拌均匀后,再加入其余原料,搅拌均匀,冷藏后,即得。
Claims (2)
1.一种鱼油马兰头补脑核桃花生酱,其特征在于:其是由下述重量份的原料制得:干贝3-5、核桃仁20-30,鲍鱼果仁20-30,深海鱼油0.4-0.8,花生酱80-90、红豆3-4,蚕豆5-8,黄豆10-20,八角0.2-0.4,酱油50-60,蜂蜜10-20、食盐3-6、生姜3-5、蒜0.5-1,香草1-2、脱脂奶粉2-4、复配营养剂3-5;
所述的复配营养剂由下述重量份的原料制得:鱼腥草1-2、草果2-3、马兰头1-2、益智仁1-2、人参果2-4、土茯苓1-2。
2.根据权利要求1所述的一种鱼油马兰头补脑核桃花生酱,其特征在于:制备方法为:
(1)将去皮蚕豆、黄豆、红豆混匀后,用水浸泡10-12小时后,再用红酒浸泡1-2小时,取出后,蒸熟,放入缸中加入适量生水,稍浸没混合豆类物料,然后放入食盐、生姜、酱油、八角混匀后,表面用适量晒干荷叶覆盖,再盖上盖子,于阳光下静置25-30天,得混合豆酱备用;
(2)、将复配营养剂各原料混匀后,密封用白酒浸泡1-2天后,打泥,再烤干,磨粉,即得复配营养剂备用;
(3)、核桃仁、鲍鱼果仁用浓度为4-6%的盐水煮2-5分钟后放入烤箱,140-145℃下烤制10-15分钟,磨粉,倒入蜂蜜搅拌均匀后,再加入其余原料,搅拌均匀,冷藏后,即得。
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CN105558216A (zh) * | 2016-01-07 | 2016-05-11 | 吉林省德盛农牧科技发展有限公司 | 一种健脑保健榛子巧克力酱及制备工艺 |
CN106213415A (zh) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | 花生酱 |
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