CN103989097B - 一种蓝莓风味的蜜汁苔干及其加工方法 - Google Patents
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Abstract
本发明公开了一种蓝莓风味的蜜汁苔干及其加工方法，由下列重量份的原料组成：蓝莓20-40、胡颓子10-20、蜂蜜10-20、苔干80-100、籽瓜汁10-15、牛蒡根8-12、何首乌1-2、桂枝1-2、桑叶1-3、白茅1-2、金雀花1-3、人参子1-2、营养添加剂8-10。本发明蓝莓风味的蜜汁苔干，融合蓝莓香味及苔干清脆口感，入口甘甜无腻感，食用方便卫生，风味独特，适合各种人群食用，同时吸收多种中药有益成分，协同作用，增强保健功效，具有健脾护胃、保肝健脑、提高人体免疫功能的功效，集多种营养成份和保健功能于一身，市场前景广阔。
Description
技术领域
本发明涉及一种蓝莓风味的蜜汁苔干及其加工方法，属于食品加工技术领域。
背景技术
蓝莓为小浆果，果实呈蓝色，近圆形，果肉细腻，种子极小，甜酸适度，且具有香爽宜人的香气，可鲜食，果实中富含水果中常见的多种营养成分，以及花色素苷、类黄酮等抗氧化剂和细菌生长抑制剂，属高氨基酸、高锌、高铁、高铜、高维生素的果品，具有良好的营养保健作用，包括增强视力、消除眼睛疲劳、防止脑神经老化、抗癌、软化血管、增强人体免疫等，其营养价值远高于苹果、葡萄、橘子等水果，堪称“世界水果之王，既可鲜食，又可加工成多种食品、保健品，深受消费者喜爱，具有很高的经济价值和广阔的市场前景。
发明内容
本发明的目的在于提供一种蓝莓风味的蜜汁苔干及其加工方法。
本发明采用的技术方案如下：
一种蓝莓风味的蜜汁苔干，是由以下重量份的原料组成：
蓝莓20-40、胡颓子10-20、蜂蜜10-20、苔干80-100、籽瓜汁10-15、牛蒡根8-12、何首乌1-2、桂枝1-2、桑叶1-3、白茅1-2、金雀花1-3、人参子1-2、营养添加剂8-10；
所述的营养添加剂由下述重量份的原料制成：簕菜10-20、黑蜂蜂蜜6-10、海参肽0.5-2、大葱籽粉3-5、苦瓜籽粉3-6、生菜籽粉2-4、五味子粉5-8、甜菊糖苷0.2-0.4、米酒8-15、胶原蛋白粉2-4、薏仁油适量；
所述的营养添加剂的的制备方法为：将簕菜除杂洗净切段，加入米酒、黑蜂蜂蜜揉拌均匀，腌制1-2天，捞出簕菜段，45-60℃下烘干，研磨成粉，与海参肽、甜菊糖苷、大葱籽粉等其他剩余粉体混合均匀，加入含有适量薏仁油锅内翻炒至干香，在精磨至200-300目，即得。
所述的蓝莓风味的蜜汁苔干的加工方法，包括以下步骤：
（1）、将何首乌、桂枝、桑叶、白茅、金雀花、人参子加水煎煮，过滤去渣，得保健液；
（2）、将鲜牛蒡根去皮切片洗净，入笼蒸制熟香，捣压成泥，得牛蒡泥；将蓝莓、胡颓子除杂洗净，加水打制成浆，与牛蒡泥及苔干以外的其他剩余原料搅拌均匀，文火加热至60-80℃，焖润至浆体固形物浓度达30-50%，得蜜汁浆；
（3）、将苔干去皮切制成条状，在沸水焯烫至熟，捞出晒干，再放置与保健液内浸泡0.5-2小时，至泡发完全，再在80-95℃热风下干燥2-3小时，至含水量为25-40%，投入蜜汁浆，揉拌均匀，捞出烘干，灭菌装袋即可。
本发明中簕菜为五加科植物，是一种营养和保健价值很高的野生蔬菜，可以提高人体免疫力，提高血管弹性，清洁血管，能促进胆固醇分解，可预防流行性感冒、上呼吸道感染等疾病；簕菜中含有谷氨酸，具有健脑和增强脑细胞呼吸作用的功能，有利于大脑发育。簕菜叶绿素的含量很高，可增强心脏功难，影响血管系统，具有疏通血管、降血脂、降血压、平衡血糖，增强肝脏代谢功能。同时有抑菌作用，可对消炎药物起力辅助作用；
胡颓子属胡颓子科胡颓子属的一种植物的果实，药理活性主要有降血糖，降血脂、抗脂质氧化、抗炎镇痛、免疫等；
籽瓜为葫芦科，属低糖瓜类，是一种润肺、暖胃的保健食品，其瓜肉具有止咳祛痰、利尿解温、治疗胃病的特殊功效；
金雀花为豆科锦鸡儿属的干花，含有蛋白质、脂肪、碳水化合物、多种维生素、多种矿物质等成分，性味微温甜，具有滋阴、和血、健脾的功效；
人参子为五加科植物人参的果实，能补气强身；延缓衰老。
与现有技术相比，本发明的优点是：
本发明蓝莓风味的蜜汁苔干，融合蓝莓香味及苔干清脆口感，入口甘甜无腻感，食用方便卫生，风味独特，适合各种人群食用，同时吸收多种中药有益成分，协同作用，增强保健功效，具有健脾护胃、保肝健脑、提高人体免疫功能的功效，集多种营养成份和保健功能于一身，市场前景广阔。
具体实施方式
一种蓝莓风味的蜜汁苔干，是由以下重量（斤）的原料组成：
蓝莓40、胡颓子20、蜂蜜20、苔干100、籽瓜汁15、牛蒡根12、何首乌2、桂枝2、桑叶3、白茅2、金雀花2、人参子2、营养添加剂10；
所述的营养添加剂由下述重量（斤）的原料制成：簕菜15、黑蜂蜂蜜10、海参肽1、大葱籽粉4、苦瓜籽粉56、生菜籽粉3、五味子粉6、甜菊糖苷0.4、米酒15、胶原蛋白粉3、薏仁油适量；
所述的营养添加剂的的制备方法为：将簕菜除杂洗净切段，加入米酒、黑蜂蜂蜜揉拌均匀，腌制2天，捞出簕菜段，60℃下烘干，研磨成粉，与海参肽、甜菊糖苷、大葱籽粉等其他剩余粉体混合均匀，加入含有适量薏仁油锅内翻炒至干香，在精磨至300目，即得。
所述的蓝莓风味的蜜汁苔干的加工方法，包括以下步骤：
（1）、将何首乌、桂枝、桑叶、白茅、金雀花、人参子加水煎煮，过滤去渣，得保健液；
（2）、将鲜牛蒡根去皮切片洗净，入笼蒸制熟香，捣压成泥，得牛蒡泥；将蓝莓、胡颓子除杂洗净，加水打制成浆，与牛蒡泥及苔干以外的其他剩余原料搅拌均匀，文火加热至80℃，焖润至浆体固形物浓度达40%，得蜜汁浆；
（3）、将苔干去皮切制成条状，在沸水焯烫至熟，捞出晒干，再放置与保健液内浸泡1小时，至泡发完全，再在85℃热风下干燥3小时，至含水量为30%，投入蜜汁浆，揉拌均匀，捞出烘干，灭菌装袋即可。
Claims (2)
1.一种蓝莓风味的蜜汁苔干，其特征在于，是由以下重量份的原料制成：蓝莓20-40、胡颓子10-20、蜂蜜10-20、苔干80-100、籽瓜汁10-15、牛蒡根8-12、何首乌1-2、桂枝1-2、桑叶1-3、白茅1-2、金雀花1-3、人参子1-2、营养添加剂8-10；所述的营养添加剂由下述重量份的原料制成：簕菜10-20、黑蜂蜂蜜6-10、海参肽0.5-2、大葱籽粉3-5、苦瓜籽粉3-6、生菜籽粉2-4、五味子粉5-8、甜菊糖苷0.2-0.4、米酒8-15、胶原蛋白粉2-4、薏仁油适量；所述的营养添加剂的的制备方法为：将簕菜除杂洗净切段，加入米酒、黑蜂蜂蜜揉拌均匀，腌制1-2天，捞出簕菜段，45-60℃下烘干，研磨成粉，与海参肽、甜菊糖苷、大葱籽粉等其他剩余粉体混合均匀，加入含有适量薏仁油锅内翻炒至干香，再精磨至200-300目，即得。
2.一种如权利要求1所述的蓝莓风味的蜜汁苔干的加工方法，其特征在于包括以下步骤：
（1）、将何首乌、桂枝、桑叶、白茅、金雀花、人参子加水煎煮，过滤去渣，得保健液；
（2）、将鲜牛蒡根去皮切片洗净，入笼蒸制熟香，捣压成泥，得牛蒡泥；将蓝莓、胡颓子除杂洗净，加水打制成浆，与牛蒡泥及苔干以外的其他剩余原料搅拌均匀，文火加热至60-80℃，焖润至浆体固形物浓度达30-50%，得蜜汁浆；
（3）、将苔干去皮切制成条状，在沸水焯烫至熟，捞出晒干，再放置与保健液内浸泡0.5-2小时，至泡发完全，再在80-95℃热风下干燥2-3小时，至含水量为25-40%，投入蜜汁浆，揉拌均匀，捞出烘干，灭菌装袋即可。
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| CN101703279A (zh) * | 2009-11-27 | 2010-05-12 | 左营 | 一种苔菜食品加工方法 |
| CN102813164A (zh) * | 2012-08-02 | 2012-12-12 | 左营 | 一种风味苔干的加工方法 |
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| CN103549348A (zh) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | 一种糟制苔干风味食品的加工方法 |
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| CN1083669A (zh) * | 1992-09-05 | 1994-03-16 | 苍南县兴达食品厂 | 一种苔菜粉丝的生产方法 |
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| CN103549344A (zh) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | 一种苔干风味食品的制备方法 |
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