CN104082714A - 一种鸡蛋清蜂蜜冻干粉及其制备方法 - Google Patents
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Abstract
一种鸡蛋清蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~360、鸡蛋清80~100、荞麦叶10~12、凤尾参5~8、莱菔子3~4、大麦芽20~25、蔗糖8~10、啤酒酵母3~4、莲叶6~8、姬松茸6~9、海带5~6、黑木耳粉8~12、杏脯7~10、核桃粉6~8、助剂5~6和适量的水；本发明的鸡蛋清蜂蜜冻干粉属于冻干粉的技术，它是将物料通过低温冻结，再利用真空条件且无需多高温度的条件下，升华物料的水分，最后粉碎成末，达到干燥的目的，鸡蛋白营养不用多说，但是加热煮熟破坏了营养结构，生食太腥难以下咽，本发明做成冻干粉的形式就解决上述难题，在不破坏营养的前提下混合蜂蜜做成粉剂，易保存和运输，特制的添加料及助剂使得口感也很好。
Description
技术领域
本发明是一种鸡蛋清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
鸡蛋清又叫鸡子白，至少有3层，外层及内层都比较稀薄，中层约占全鸡子白的65%，因为其中约含0.3%的纤维状粘蛋白，故较粘稠，而内外2层则含此种粘蛋白极少。
卵类粘蛋白是一个混合物，其中含有溶菌酶、卵蛋白酶抑制物、卵类粘蛋白、卵糖蛋白、卵黄素蛋白。鸡子白含脂类甚少，但也有微量的脂肪，痕迹的卵磷脂、胆甾醇及脂溶性色素叶黄素。鸡子白的蛋白质，在营养上是优良的，因它含所有的必需氨基酸。鸡蛋清性微寒而气清，能易经补气，润肺利咽，清热解毒，补充优质蛋白质，护肤，美容，有助于延缓衰老。
食疗药膳：取白糖50克，鸡蛋清2个；用鸡蛋清将白糖化开，每服1--2匙，每天2--3次，治疗慢性咽炎。取鸡蛋清一个，白矾些许，调匀，去泡沫后服用，可以清痰，止咳。
发明内容
一种鸡蛋清蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~360、鸡蛋清80~100、荞麦叶10~12、凤尾参5~8、莱菔子3~4、大麦芽20~25、蔗糖8~10、啤酒酵母3~4、莲叶6~8、姬松茸6~9、海带5~6、黑木耳粉8~12、杏脯7~10、核桃粉6~8、助剂5~6和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、梨木皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入6~8倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种鸡蛋清蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将大麦芽加5~7倍于总量的水煮沸，加入蔗糖焖80~100min，冷却至10~20℃时加入啤酒酵母，封闭发酵3~5h产生酒香气息；
（2）将荞麦叶、凤尾参、莱菔子、海带、姬松茸、莲叶和杏脯加入至（1）的混合料中，补加水至液面高出物料10~12cm，煎煮60~80min，过滤得汤汁；
（3）将鸡蛋清混合蜂蜜，调匀，同时加入（2）所述的汤汁、黑木耳粉、核桃粉、助剂及其它剩余成分，于-40℃条件下速冻成固体块状；
（4）将（3）的块状固体于真空干燥机中升华干燥，调整料温-10~5℃，持续8~10h，完成后粉碎成末即可。
发明中的不常用用料解释如下：
金发草：禾本科多年生草本，秋季采收，洗净，鲜用或晒干，有清热，利湿的功效。
杠板归：蓼科一年生攀援草本，全草(杠板归)：酸，凉，清热解毒，利尿消肿，有抗菌、抗病毒功效。
梨木皮：为蔷薇科植物白梨沙梨或秋子梨等的树皮，春、秋季节均可剥皮，气微，味苦涩，有清热解毒之功效。
水龙胆草：唇形科多年生半木质草本，全草可入药，夏、秋季采收，洗净，鲜用或扎把晒干。
马蔺根：鸢尾科植物马蔺的根，具有清热、解毒等功效。
本发明的优点：本发明的鸡蛋清蜂蜜冻干粉属于冻干粉的技术，它是将物料通过低温冻结，再利用真空条件且无需多高温度的条件下，升华物料的水分，最后粉碎成末，达到干燥的目的，鸡蛋白营养不用多说，但是加热煮熟破坏了营养结构，生食太腥难以下咽，本发明做成冻干粉的形式就解决上述难题，在不破坏营养的前提下混合蜂蜜做成粉剂，易保存和运输，特制的添加料及助剂使得口感也很好。
具体实施方式
一种鸡蛋清蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~360g、鸡蛋清80~100g、荞麦叶10~12g、凤尾参5~8g、莱菔子3~4g、大麦芽20~25g、蔗糖8~10g、啤酒酵母3~4g、莲叶6~8g、姬松茸6~9g、海带5~6g、黑木耳粉8~12g、杏脯7~10g、核桃粉6~8g、助剂5~6g和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5g、金发草4~6g、山茶花4~6g、杠板归5.5~7g、黄瓜子2~3g、梨木皮7~9g、水龙胆草4~5g、马蔺根3~4.5g、杏仁粉10~14g、玉竹2~4g、葛根4~6g和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入6~8倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种鸡蛋清蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将大麦芽加5~7倍于总量的水煮沸，加入蔗糖焖80~100min，冷却至10~20℃时加入啤酒酵母，封闭发酵3~5h产生酒香气息；
（2）将荞麦叶、凤尾参、莱菔子、海带、姬松茸、莲叶和杏脯加入至（1）的混合料中，补加水至液面高出物料10~12cm，煎煮60~80min，过滤得汤汁；
（3）将鸡蛋清混合蜂蜜，调匀，同时加入（2）所述的汤汁、黑木耳粉、核桃粉、助剂及其它剩余成分，于-40℃条件下速冻成固体块状；
（4）将（3）的块状固体于真空干燥机中升华干燥，调整料温-10~5℃，持续8~10h，完成后粉碎成末即可。
Claims (2)
1.一种鸡蛋清蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜330~360、鸡蛋清80~100、荞麦叶10~12、凤尾参5~8、莱菔子3~4、大麦芽20~25、蔗糖8~10、啤酒酵母3~4、莲叶6~8、姬松茸6~9、海带5~6、黑木耳粉8~12、杏脯7~10、核桃粉6~8、助剂5~6和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、梨木皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入6~8倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
2.根据权利要求1所述一种鸡蛋清蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将大麦芽加5~7倍于总量的水煮沸，加入蔗糖焖80~100min，冷却至10~20℃时加入啤酒酵母，封闭发酵3~5h产生酒香气息；
（2）将荞麦叶、凤尾参、莱菔子、海带、姬松茸、莲叶和杏脯加入至（1）的混合料中，补加水至液面高出物料10~12cm，煎煮60~80min，过滤得汤汁；
（3）将鸡蛋清混合蜂蜜，调匀，同时加入（2）所述的汤汁、黑木耳粉、核桃粉、助剂及其它剩余成分，于-40℃条件下速冻成固体块状；
（4）将（3）的块状固体于真空干燥机中升华干燥，调整料温-10~5℃，持续8~10h，完成后粉碎成末即可。
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