CN104256410A - 一种玛咖枸杞片及其制备方法 - Google Patents
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Abstract
一种玛咖枸杞片及其制备方法,其特征在于由下列重量份的原料制成:玛咖50-55、枸杞10-11、芡实3-4、山药2-3、桑葚4-5、益智仁2-3、风车藤1-2、猫毛草1-2、牡蛎4-5、驴肉5-6、槐花蜜7-8、米酒30-32、腰果8-9、南瓜泥15-18、芥末1-1.2、可可豆10-11、麦芽糊精30-35、硬脂酸镁1.5-1.7、大豆油2-2.5、食醋40-45、风味蛋白酶0.1-0.12、营养添加剂10-11。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,且本发明采用玛咖作为主要原料,其中所含的生物碱成分可坚固人体免疫力,改善人们亚健康状态。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种玛咖枸杞片及其制备方法。
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玛咖枸杞片及其制备方法,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:
一种玛咖枸杞片,其特征在于由以下重量份的原料制成:
玛咖50-55、枸杞10-11、芡实3-4、山药2-3、桑葚4-5、益智仁2-3、风车藤1-2、猫毛草1-2、牡蛎4-5、驴肉5-6、槐花蜜7-8、米酒30-32、腰果8-9、南瓜泥15-18、芥末1-1.2、可可豆10-11、麦芽糊精30-35、硬脂酸镁1.5-1.7、大豆油2-2.5、食醋40-45、风味蛋白酶0.1-0.12、营养添加剂10-11;
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。
所述的玛咖枸杞片的制备方法,其特征在于包括以下步骤:
(1)在蒸锅内倒入食醋,架上蒸帘,然后将枸杞、芡实、山药、桑葚、益智仁、风车藤、猫毛草铺在蒸帘上,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,得药液;
(2)将牡蛎、驴肉加5-6倍的水打浆,在50-55℃下加入风味蛋白酶,水解3-4小时,所得滤液与药液混合,小火熬膏;
(3)将大豆油入锅,小火加热至三至四成熟时加入芥末,继续加热,待有香气溢出时出料,与腰果、可可豆拌匀,铺在烤盘上,于200-250℃下烘焙20-25分钟后出料,研成粉末;
(4)将玛咖切片、干燥后粉碎,然后与步骤(2)、(3)所得物料及槐花蜜、米酒、南瓜泥、麦芽糊精混合均匀,造粒、干燥,然后加入剩余物料,压片,即得。
本发明中的风车藤为金虎尾科植物风车藤的藤茎,猫毛草禾本科猫毛草,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,且本发明采用玛咖作为主要原料,其中所含的生物碱成分可坚固人体免疫力,改善人们亚健康状态,此外,本发明中还添加了洋槐蜜和芥末,其配比合理,使得本发明辛甜可口,风味独特。
具体实施方式
一种玛咖枸杞片,其特征在于由以下重量份(公斤)的原料制成:
玛咖50、枸杞10、芡实3、山药2、桑葚4、益智仁2、风车藤1、猫毛草1、牡蛎4、驴肉5、槐花蜜7、米酒30、腰果8、南瓜泥15、芥末1、可可豆10、麦芽糊精30、硬脂酸镁1.5、大豆油2、食醋40、风味蛋白酶0.1、营养添加剂10;
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。
所述的玛咖枸杞片的制备方法,包括以下步骤:
(1)在蒸锅内倒入食醋,架上蒸帘,然后将枸杞、芡实、山药、桑葚、益智仁、风车藤、猫毛草铺在蒸帘上,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,得药液;
(2)将牡蛎、驴肉加5-6倍的水打浆,在50-55℃下加入风味蛋白酶,水解3-4小时,所得滤液与药液混合,小火熬膏;
(3)将大豆油入锅,小火加热至三至四成熟时加入芥末,继续加热,待有香气溢出时出料,与腰果、可可豆拌匀,铺在烤盘上,于200-250℃下烘焙20-25分钟后出料,研成粉末;
(4)将玛咖切片、干燥后粉碎,然后与步骤(2)、(3)所得物料及槐花蜜、米酒、南瓜泥、麦芽糊精混合均匀,造粒、干燥,然后加入剩余物料,压片,即得。
Claims (2)
1.一种玛咖枸杞片,其特征在于由以下重量份的原料制成:
玛咖50-55、枸杞10-11、芡实3-4、山药2-3、桑葚4-5、益智仁2-3、风车藤1-2、猫毛草1-2、牡蛎4-5、驴肉5-6、槐花蜜7-8、米酒30-32、腰果8-9、南瓜泥15-18、芥末1-1.2、可可豆10-11、麦芽糊精30-35、硬脂酸镁1.5-1.7、大豆油2-2.5、食醋40-45、风味蛋白酶0.1-0.12、营养添加剂10-11;
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所述的玛咖枸杞片的制备方法,其特征在于包括以下步骤:
(1)在蒸锅内倒入食醋,架上蒸帘,然后将枸杞、芡实、山药、桑葚、益智仁、风车藤、猫毛草铺在蒸帘上,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,得药液;
(2)将牡蛎、驴肉加5-6倍的水打浆,在50-55℃下加入风味蛋白酶,水解3-4小时,所得滤液与药液混合,小火熬膏;
(3)将大豆油入锅,小火加热至三至四成熟时加入芥末,继续加热,待有香气溢出时出料,与腰果、可可豆拌匀,铺在烤盘上,于200-250℃下烘焙20-25分钟后出料,研成粉末;
(4)将玛咖切片、干燥后粉碎,然后与步骤(2)、(3)所得物料及槐花蜜、米酒、南瓜泥、麦芽糊精混合均匀,造粒、干燥,然后加入剩余物料,压片,即得。
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