CN104323151A - 一种保健豆制品的制备工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种保健豆制品的制备工艺，精选优质黄豆20kg、浮小麦2kg、花生0.5kg、芡实0.5kg、莲子0.5kg、瓜子仁0.5kg、白果0.5kg、板栗1kg及玉米0.5kg作为原料；去除杂质，用水清洗净，浸泡12小时，然后放入锅内用文火煮3个小时，在锅内焖10小时后取出，沥干水；3)把沥干水后的原料放入炒好后的面粉中，搅拌均匀，使原料表面均粘上面粉；然后把粘上面粉的原料放在干净的地方摆均匀，上面盖上割下的新鲜野菊花杆，再盖上保温被，进行发酵，3天后长出带绒毛的菌苔，然后取出放在太阳下晒干，放入容器中备用；最后将调味料放入锅中，加适量水熬煮40-50分钟，熬煮后过12小时，过滤，把过滤后冷却的水倒入放有原料的容器中，用白布盖好后，放在太阳下晒7天后，即可食用。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种保健豆制品的制备工艺。
背景技术
黄豆有“豆中之王”之称，被人们叫做“植物肉”、“绿色的乳牛”，营养价值最丰富。干黄豆中含高品质的蛋白质约40％，为其他粮食之冠。现代营养学研究表明，一斤黄豆相当于二斤多瘦猪肉，或三斤鸡蛋，或十二斤牛奶的蛋白质含量。黄豆内含有一种脂肪物质叫亚油酸，能促进儿童的神经发育。亚油酸还具有降低血中胆固醇的作用，所以是预防高血压、冠心病、动脉硬化等的良好食品。此外，黄豆内还含有丰富的B族维生素和钙、磷、铁等无机盐。现代医学研究认为，黄豆不含胆固醇，并可以降低人体胆固醇，减少动脉硬化的发生，预防心脏病，黄豆中还含有一种抑胰酶的物质，它对糖尿病有一定的疗效。因此，黄豆被营养学家推荐为防治冠心病，高血压动脉粥样硬化等疾病的理想保健品。黄豆中所含的软磷脂是大脑细胞组成的重要部分，常吃黄豆对增加和改善大脑技能有重要的效能。
黄豆经蒸煮发酵后的黄豆酱更是酱香浓郁，人们一般在食用黄豆酱前，要再次加烹饪加工，以丰富黄豆酱的滋味。而现有的酱类食品及其加工方法一般采用放入容器中密封腌制的方法处理，这些方法存在工艺复杂，腌制时间长，食品容易腐败变质，不耐存放等问题。而且现有的黄豆酱其味道单一，不能满足使用者的需求。
发明内容
本发明所要解决的技术问题在于提供一种味道鲜美，色泽鲜亮，营养丰富的保健豆制品的制备工艺。
本发明所要解决的技术问题采用以下技术方案来实现：
一种保健豆制品的制备工艺，包括如下步骤，
1)精选优质黄豆20kg、浮小麦2kg、花生0.5kg、芡实0.5kg、莲子0.5kg、瓜子仁0.5kg、白果0.5kg、板栗1kg及玉米0.5kg作为原料；
2)将上述原料去除杂质，用水清洗干净，浸泡12小时，至豆瓣充分膨胀，然后放入锅内用文火煮3个小时，在锅内焖10小时后取出，沥干水；
3)把沥干水后的原料放入炒好后的面粉中，进行均匀的搅拌，使原料表面均粘上面粉；
上述面粉是由小麦面粉、金樱子粉、红薯粉、高粱粉、葛根粉、向日葵花粉、菱角粉及米粉按80:5:10:5:5:0.5:5:10的比例混配而成；
4)然后把粘上面粉的原料放在干净的地方摆均匀，上面盖上新鲜割下的野菊花杆，再盖上保温被，就可以进行发酵，3天后就可以长出带绒毛的菌苔，然后取出放在太阳下晒干，放入容器中备用；
5)最后用花椒10g、大茴香10g、生姜10g、小茴香10g、食盐10g、干辣椒10g、辛夷10g、肉豆蔻10g、麦芽10g、红茶5g、酯化酶复合菌液10g、芝麻叶10g、柿蒂10g、海棠10g、香砂10g、甘松10g、富硒酵母10g、洋葱10g、槟榔10g、红枣10g、当归10g、枸杞子10g、葡萄籽10g、菱角叶10g、野葡萄藤10g、高粱根10g及木香5g配成的调味料放入锅中，加适量水熬煮40-50分钟，熬煮后过12小时，过滤，把过滤后冷却的水倒入放有原料的容器中，用白布盖好后，放在太阳下晒7天后，即可食用。
本发明的有益效果是：本发明制备的豆制品蛋白质含量丰富，而且蛋白属完全蛋白，不仅含有人体必需的八种氨基酸，比例也接近人体需要，营养价值较高；有降低血脂，保护血管细胞，预防心血管疾病的作用。此外，对病后调养、减肥、细腻肌肤亦很有好处，满足人们味美、营养、方便、健康的绿色食品需求。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种保健豆制品的制备工艺，包括如下步骤，
1)精选优质黄豆20kg、浮小麦2kg、花生0.5kg、芡实0.5kg、莲子0.5kg、瓜子仁0.5kg、白果0.5kg、板栗1kg及玉米0.5kg作为原料；
2)将上述原料去除杂质，用水清洗干净，浸泡12小时，至豆瓣充分膨胀，然后放入锅内用文火煮3个小时，在锅内焖10小时后取出，沥干水；
3)把沥干水后的原料放入炒好后的面粉中，进行均匀的搅拌，使原料表面均粘上面粉；
上述面粉是由小麦面粉、金樱子粉、红薯粉、高粱粉、葛根粉、向日葵花粉、菱角粉及米粉按80:5:10:5:5:0.5:5:10的比例混配而成；
4)然后把粘上面粉的原料放在干净的地方摆均匀，上面盖上新鲜割下的野菊花杆，再盖上保温被，就可以进行发酵，3天后就可以长出带绒毛的菌苔，然后取出放在太阳下晒干，放入容器中备用；
5)最后用花椒10g、大茴香10g、生姜10g、小茴香10g、食盐10g、干辣椒10g、辛夷10g、肉豆蔻10g、麦芽10g、红茶5g、酯化酶复合菌液10g、芝麻叶10g、柿蒂10g、海棠10g、香砂10g、甘松10g、富硒酵母10g、洋葱10g、槟榔10g、红枣10g、当归10g、枸杞子10g、葡萄籽10g、菱角叶10g、野葡萄藤10g、高粱根10g及木香5g放入锅中，加适量水熬煮40-50分钟，熬煮后过12小时，过滤，把过滤后冷却的水倒入放有原料的容器中，用白布盖好后，放在太阳下晒7天后，即可食用。
上述酯化酶复合菌液选自安徽省金裕皖生物科技开发有限公司生产，专利号为201210335099.1。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种保健豆制品的制备工艺，其特征在于：制备步骤如下，
1)精选优质黄豆20kg、浮小麦2kg、花生0.5kg、芡实0.5kg、莲子0.5kg、瓜子仁0.5kg、白果0.5kg、板栗1kg及玉米0.5kg作为原料；
2)将上述原料去除杂质，用水清洗干净，浸泡12小时，至豆瓣充分膨胀，然后放入锅内用文火煮3个小时，在锅内焖10小时后取出，沥干水；
3)把沥干水后的原料放入炒好后的面粉中，进行均匀的搅拌，使原料表面均粘上面粉；
上述面粉是由小麦面粉、金樱子粉、红薯粉、高粱粉、葛根粉、向日葵花粉、菱角粉及米粉按80:5:10:5:5:0.5:5:10的比例混配而成；
4)然后把粘上面粉的原料放在干净的地方摆均匀，上面盖上割下的新鲜野菊花杆，再盖上保温被，进行发酵，3天后就长出带绒毛的菌苔，然后取出放在太阳下晒干，放入容器中备用；
5)最后用花椒10g、大茴香10g、生姜10g、小茴香10g、食盐10g、干辣椒10g、辛夷10g、肉豆蔻10g、麦芽10g、红茶5g、酯化酶复合菌液10g、芝麻叶10g、柿蒂10g、海棠10g、香砂10g、甘松10g、富硒酵母10g、洋葱10g、槟榔10g、红枣10g、当归10g、枸杞子10g、葡萄籽10g、菱角叶10g、野葡萄藤10g、高粱根10g及木香5g放入锅中，加适量水熬煮40-50分钟，熬煮后过12小时，过滤，把过滤后冷却的水倒入放有原料的容器中，用白布盖好后，放在太阳下晒7天后，即可食用。
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