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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