CN104055108A - 一种牡蛎蜂蜜冻干粉及其制备方法 - Google Patents
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Abstract
一种牡蛎蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320、牡蛎120~150、黄酒30~40、黄精8~10、百合5~7、胡萝卜汁6~8、菠萝汁10~12、芒果汁4~6、洋葱8~12、小球藻5~7、甜叶菊4~5、菱角粉15~20、人参须6~8、枸杞4~6、助剂4~5和是适量的水；本发明的牡蛎蜂蜜冻干粉是先将牡蛎用黄酒浸泡去除腥味，再磨浆，将匀浆混合中药提取物及一些助剂，最后加入蜂蜜调匀后真空冻干制得，牡蛎的功效很多，生牡蛎更是兼具营养和各种功效，制成冻干粉的形式很好的在其营养不被破坏的情况下大大延长了保存时间。
Description
技术领域
本发明是一种牡蛎蜂蜜冻干粉及其制备方法，属于食品中冻干粉的工艺领域。
背景技术
牡蛎提取物有明显抑制血小板聚集作用，能降低高血脂病人的血脂和血中TXA2含量，有利于胰岛素分泌和利用，又能使恶性肿瘤细胞对放射线敏感性增强，并对其生长有抑制作用；牡蛎中所含丰富的牛黄酸有明显的保肝利胆作用，这也是防治孕期肝内胆汁瘀积症的良药；牡蛎又是补钙的最好食品，它含磷很丰富，由于钙被体内吸收时需要磷的帮助，所以有利于钙的吸收；牡蛎还含有维生素B12，这是一般食物所缺少的，维生素B12中的钻元素是预防恶性贫血所不可缺少的物质，因而牡蛎又具有活跃造血功能的作用；牡蛎中所含的蛋白质中有多种优良的氨基酸，这些氨基酸有解毒作用，可以除去体内的有毒物质，其中的氨基乙磺酸又有降低血胆固醇浓度的作用，因此可预防动脉硬化。
为了获得牡蛎的有效营养素，用新鲜的牡蛎肉，在常温下进行酶解，筛分获得多种牡蛎多肽的混合物。此混合物通过特殊的生物转化技术，形成大小均等的小分子肽，同时获得在胃酸环境下不易被破坏的能力，使之能在活性状态下进入血液循环，从而达到修复及营养细胞的保健功效。
发明内容
一种牡蛎蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320、牡蛎120~150、黄酒30~40、黄精8~10、百合5~7、胡萝卜汁6~8、菠萝汁10~12、芒果汁4~6、洋葱8~12、小球藻5~7、甜叶菊4~5、菱角粉15~20、人参须6~8、枸杞4~6、助剂4~5和是适量的水；所述助剂由以下重量份的原料制成：菱角茎4~6、心胆草3~4、芭蕉花5~5.5、枇杷叶6~8、关公须3~4.5、红糖4.5~6、黄豆芽7~10、田七4~5、土豆粉10~12、白芝麻2~3和适量的水；制备方法是将白芝麻先炒制焦黄，磨粉，混合土豆粉后制成混合粉料，混合菱角茎、心胆草、芭蕉花、枇杷叶、关公须、黄豆芽和田七，加水至液面高出物料8~10cm，煎煮65~80min，过滤得滤汁，加入红糖调匀，与前述的混合粉料混合，最后干燥，粉碎即得。
一种牡蛎蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）混合黄精、百合、洋葱、小球藻、甜叶菊、人参须和枸杞，加水至液面高出物料10~14cm，煎煮并熬制60~80min，过滤得汤汁；
（2）取牡蛎的肉质部分加黄酒浸泡3~4h，沥干，磨浆；
（3）混合（2）中牡蛎所磨匀浆与（1）提取的汤汁，同时拌入蜂蜜，加入胡萝卜汁、菠萝汁、芒果汁、菱角粉、助剂及其它剩余成分，调匀后于-40℃以下速冻成固体块状；
（4）将（3）所得固体再进行真空升华干燥，控制料温-20~-10℃持续8~10h，完成后粉碎成粉末即可。
材料中出现的不常见物料介绍如下：
心胆草：柳叶菜科多年生草本，煎汤服用，有除湿，驱虫，止血，止痛的功效。
芭蕉花：为芭蕉科植物芭蕉的花蕾或花，具有独特的鲜甜味，具有化痰软坚，平肝，和瘀，通经的功效。
关公须：野芝麻亚科的一年生草本，根、叶入药，药效与丹参类似。
本发明的优点：本发明的牡蛎蜂蜜冻干粉是先将牡蛎用黄酒浸泡去除腥味，再磨浆，将匀浆混合中药提取物及一些助剂，最后加入蜂蜜调匀后真空冻干制得，牡蛎的功效很多，生牡蛎更是兼具营养和各种功效，制成冻干粉的形式很好的在其营养不被破坏的情况下大大延长了保存时间。
具体实施方式
一种牡蛎蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320g、牡蛎120~150g、黄酒30~40g、黄精8~10g、百合5~7g、胡萝卜汁6~8g、菠萝汁10~12g、芒果汁4~6g、洋葱8~12g、小球藻5~7g、甜叶菊4~5g、菱角粉15~20g、人参须6~8g、枸杞4~6g、助剂4~5g和是适量的水；所述助剂由以下重量份的原料制成：菱角茎4~6g、心胆草3~4g、芭蕉花5~5.5g、枇杷叶6~8g、关公须3~4.5g、红糖4.5~6g、黄豆芽7~10g、田七4~5g、土豆粉10~12g、白芝麻2~3g和适量的水；制备方法是将白芝麻先炒制焦黄，磨粉，混合土豆粉后制成混合粉料，混合菱角茎、心胆草、芭蕉花、枇杷叶、关公须、黄豆芽和田七，加水至液面高出物料8~10cm，煎煮65~80min，过滤得滤汁，加入红糖调匀，与前述的混合粉料混合，最后干燥，粉碎即得。
一种牡蛎蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）混合黄精、百合、洋葱、小球藻、甜叶菊、人参须和枸杞，加水至液面高出物料10~14cm，煎煮并熬制60~80min，过滤得汤汁；
（2）取牡蛎的肉质部分加黄酒浸泡3~4h，沥干，磨浆；
（3）混合（2）中牡蛎所磨匀浆与（1）提取的汤汁，同时拌入蜂蜜，加入胡萝卜汁、菠萝汁、芒果汁、菱角粉、助剂及其它剩余成分，调匀后于-40℃以下速冻成固体块状；
（4）将（3）所得固体再进行真空升华干燥，控制料温-20~-10℃持续8~10h，完成后粉碎成粉末即可。
Claims (2)
1.一种牡蛎蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320、牡蛎120~150、黄酒30~40、黄精8~10、百合5~7、胡萝卜汁6~8、菠萝汁10~12、芒果汁4~6、洋葱8~12、小球藻5~7、甜叶菊4~5、菱角粉15~20、人参须6~8、枸杞4~6、助剂4~5和是适量的水；所述助剂由以下重量份的原料制成：菱角茎4~6、心胆草3~4、芭蕉花5~5.5、枇杷叶6~8、关公须3~4.5、红糖4.5~6、黄豆芽7~10、田七4~5、土豆粉10~12、白芝麻2~3和适量的水；制备方法是将白芝麻先炒制焦黄，磨粉，混合土豆粉后制成混合粉料，混合菱角茎、心胆草、芭蕉花、枇杷叶、关公须、黄豆芽和田七，加水至液面高出物料8~10cm，煎煮65~80min，过滤得滤汁，加入红糖调匀，与前述的混合粉料混合，最后干燥，粉碎即得。
2.根据权利要求1所述一种牡蛎蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）混合黄精、百合、洋葱、小球藻、甜叶菊、人参须和枸杞，加水至液面高出物料10~14cm，煎煮并熬制60~80min，过滤得汤汁；
（2）取牡蛎的肉质部分加黄酒浸泡3~4h，沥干，磨浆；
（3）混合（2）中牡蛎所磨匀浆与（1）提取的汤汁，同时拌入蜂蜜，加入胡萝卜汁、菠萝汁、芒果汁、菱角粉、助剂及其它剩余成分，调匀后于-40℃以下速冻成固体块状；
（4）将（3）所得固体再进行真空升华干燥，控制料温-20~-10℃持续8~10h，完成后粉碎成粉末即可。
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