CN104187628A - 一种虫草玛咖片及其制备方法 - Google Patents
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Abstract
一种虫草玛咖片及其制备方法,其特征在于由下列重量份的原料制成:玛咖50-55、蛹虫草8-9、枸杞子3-4、黄精2-3、玉竹4-5、扶芳藤1-2、凤尾七1-2、肉桂2-3、藕粉10-11、苦荞麦10-12、榛子仁8-9、胡椒2-3、黑芝麻7-8、蟹黄5-6、木薯淀粉12-13、蛋白糖9-10、橙汁24-25、麦芽糊精25-26、硬脂酸镁1.2-1.3、食醋45-50、乳酸菌0.1-0.2、营养添加剂8-10。本发明中添加的中药材经醋蒸后,可杀灭附着在药材中的病菌、致病微生物及虫卵等有害物质,也可使药性更加温和,且本发明中的主要原料玛咖营养丰富,与蛹虫草等搭配可增强人体体质。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种虫草玛咖片及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平,近年来,随着社会的发展,亚健康问题日益突出肥胖症、失眠等各种问题严重威胁人们的健康。因而市场上出现了各种保健品,但其大多功能单一,营养成分单一,无法均衡保证营养摄入,且价格昂贵,不适合长期服用。因此,如何通过饮食达到健康保健功效日益引起人们的重视,而功能性功能饮料近年来受到人们的极大关注,随着消费者追求健康、天然的意识的不断提高,国内饮料市场对品种的需求也在发生变化,研发各种功能性饮料已经是势在必行。
发明内容
本发明的目的是提供一种虫草玛咖片及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种虫草玛咖片,其特征在于由以下重量份的原料制成:
玛咖50-55、蛹虫草8-9、枸杞子3-4、黄精2-3、玉竹4-5、扶芳藤1-2、凤尾七1-2、肉桂2-3、藕粉10-11、苦荞麦10-12、榛子仁8-9、胡椒2-3、黑芝麻7-8、蟹黄5-6、木薯淀粉12-13、蛋白糖9-10、橙汁24-25、麦芽糊精25-26、硬脂酸镁1.2-1.3、食醋45-50、乳酸菌0.1-0.2、营养添加剂8-10;
所述营养添加剂由下列重量份的原料制成:香蕉泥20-23、青梅30-32、麦麸10-11、淀粉酶0.05-0.06;
制备方法为:(1)将麸皮加5-6倍的水大火煮沸,保持沸腾10-15分钟后离火,待温度降至50-60℃时加入淀粉酶,保温水解60-70分钟,过滤除渣,收集滤液;
(2)取青梅果肉加步骤(1)所得物料打浆,小火熬稠,然后与剩余物料混合拌匀,烘干后研成粉末,即得。
所述的虫草玛咖片的制备方法,其特征在于包括以下步骤:
(1)在蒸锅内倒入食醋,架上蒸帘,然后将蛹虫草、枸杞子、黄精、玉竹、扶芳藤、凤尾七、肉桂铺在蒸帘上,大火蒸30-35分钟后取出,加10-11倍的清水浸提4-5小时,过滤除渣,小火熬膏;
(2)将苦荞麦均匀铺在烤盘上,在250-260℃下烘焙至苦荞麦颜色变为焦黄色时出料,加4-5倍的水大火煮沸,过滤除渣,得苦荞麦茶;
(3)将榛子仁、胡椒、黑芝麻加苦荞麦茶研磨匀质,在35-37℃下接入乳酸菌,发酵2-3小时,小火熬膏;
(4)将玛咖切片、烘干、粉碎,得玛咖粉;将蟹黄隔水蒸10-12分钟后取出,与步骤(1)、(3)所得物料及玛咖粉、藕粉、木薯淀粉、蛋白糖、橙汁、麦芽糊精混匀,造粒、干燥,然后加入剩余物料,压片,即得。
本发明中的扶芳藤为卫矛科植物扶芳藤的带叶茎枝,凤尾七为景天科植物小丛红景天,以全草入药。
本发明的有益效果为:
本发明中添加的中药材经醋蒸后,可杀灭附着在药材中的病菌、致病微生物及虫卵等有害物质,也可使药性更加温和,且本发明中采用的主要原料玛咖营养丰富,与蛹虫草等搭配可增强人体体质,此外,本发明中添加了由苦荞麦烤制、煎煮所制的苦荞麦茶,使得本发明口味清香,同时还可美容养颜、健胃排毒。
具体实施方式
一种虫草玛咖片,其特征在于由以下重量份(公斤)的原料制成:
玛咖50、蛹虫草8、枸杞子3、黄精2、玉竹4、扶芳藤1、凤尾七1、肉桂2、藕粉10、苦荞麦10、榛子仁8、胡椒2、黑芝麻7、蟹黄5、木薯淀粉12、蛋白糖9、橙汁24、麦芽糊精25、硬脂酸镁1.2、食醋45、乳酸菌0.1、营养添加剂8;
所述营养添加剂由下列重量份(公斤)的原料制成:香蕉泥20、青梅30、麦麸10、淀粉酶0.05;
制备方法为:(1)将麸皮加5-6倍的水大火煮沸,保持沸腾10-15分钟后离火,待温度降至50-60℃时加入淀粉酶,保温水解60-70分钟,过滤除渣,收集滤液;
(2)取青梅果肉加步骤(1)所得物料打浆,小火熬稠,然后与剩余物料混合拌匀,烘干后研成粉末,即得。
所述的虫草玛咖片的制备方法,包括以下步骤:
(1)在蒸锅内倒入食醋,架上蒸帘,然后将蛹虫草、枸杞子、黄精、玉竹、扶芳藤、凤尾七、肉桂铺在蒸帘上,大火蒸30-35分钟后取出,加10-11倍的清水浸提4-5小时,过滤除渣,小火熬膏;
(2)将苦荞麦均匀铺在烤盘上,在250-260℃下烘焙至苦荞麦颜色变为焦黄色时出料,加4-5倍的水大火煮沸,过滤除渣,得苦荞麦茶;
(3)将榛子仁、胡椒、黑芝麻加苦荞麦茶研磨匀质,在35-37℃下接入乳酸菌,发酵2-3小时,小火熬膏;
(4)将玛咖切片、烘干、粉碎,得玛咖粉;将蟹黄隔水蒸10-12分钟后取出,与步骤(1)、(3)所得物料及玛咖粉、藕粉、木薯淀粉、蛋白糖、橙汁、麦芽糊精混匀,造粒、干燥,然后加入剩余物料,压片,即得。
Claims (2)
1.一种虫草玛咖片,其特征在于由以下重量份的原料制成:
玛咖50-55、蛹虫草8-9、枸杞子3-4、黄精2-3、玉竹4-5、扶芳藤1-2、凤尾七1-2、肉桂2-3、藕粉10-11、苦荞麦10-12、榛子仁8-9、胡椒2-3、黑芝麻7-8、蟹黄5-6、木薯淀粉12-13、蛋白糖9-10、橙汁24-25、麦芽糊精25-26、硬脂酸镁1.2-1.3、食醋45-50、乳酸菌0.1-0.2、营养添加剂8-10;
所述营养添加剂由下列重量份的原料制成:香蕉泥20-23、青梅30-32、麦麸10-11、淀粉酶0.05-0.06;
制备方法为:(1)将麸皮加5-6倍的水大火煮沸,保持沸腾10-15分钟后离火,待温度降至50-60℃时加入淀粉酶,保温水解60-70分钟,过滤除渣,收集滤液;
(2)取青梅果肉加步骤(1)所得物料打浆,小火熬稠,然后与剩余物料混合拌匀,烘干后研成粉末,即得。
2.根据权利要求1所述的虫草玛咖片的制备方法,其特征在于包括以下步骤:
(1)在蒸锅内倒入食醋,架上蒸帘,然后将蛹虫草、枸杞子、黄精、玉竹、扶芳藤、凤尾七、肉桂铺在蒸帘上,大火蒸30-35分钟后取出,加10-11倍的清水浸提4-5小时,过滤除渣,小火熬膏;
(2)将苦荞麦均匀铺在烤盘上,在250-260℃下烘焙至苦荞麦颜色变为焦黄色时出料,加4-5倍的水大火煮沸,过滤除渣,得苦荞麦茶;
(3)将榛子仁、胡椒、黑芝麻加苦荞麦茶研磨匀质,在35-37℃下接入乳酸菌,发酵2-3小时,小火熬膏;
(4)将玛咖切片、烘干、粉碎,得玛咖粉;将蟹黄隔水蒸10-12分钟后取出,与步骤(1)、(3)所得物料及玛咖粉、藕粉、木薯淀粉、蛋白糖、橙汁、麦芽糊精混匀,造粒、干燥,然后加入剩余物料,压片,即得。
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CN104920762A (zh) * | 2015-06-30 | 2015-09-23 | 福建德广中草药有限公司 | 一种黄精玛咖压片糖及其制备方法 |
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