CN104366502A - 一种保健葱油及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及保健食品技术领域,具体涉及一种保健葱油及其制作方法,将大葱、紫苏、金橘皮、紫甘蓝、红茶、西游皮、蓝莓、石榴籽加水放入粉碎机内粉碎,制成浆液后放入蛋白酶、淀粉酶、纤维素酶发酵,将发酵后的浆液放置在蒸发釜内,收集蒸发釜顶的蒸汽,冷却至常温后收集表面析出的第一油脂,收集蒸发釜内的残渣,加入乙醇,搅拌至表面有油脂析出,收集析出的第二油脂,将第一油脂与第二油脂混合,加入双甘油脂肪酸酯、抗坏血酸即可。本发明具有明显的抵御细菌、病毒的作用,尤其对痢疾杆菌和皮肤真菌抑制作用更强,且容易被人体吸收,不含大葱特殊的刺鼻味道。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种保健葱油及其制作方法。
背景技术
大葱为百合科、葱属二年生草本植物,起源于西部和俄罗斯的西伯利亚,在我国已有2000 余年的栽培和应用历史,由于大葱中含有较多的蛋白质、脂肪、多种维生素、氨基酸和钙、镁、铁、磷等矿物质,因此具有很好的营养保健作用,传统上被中医药所利用,具有发汗解表的功效,主治风寒感冒、头痛发热、身痛麻痹、阴寒腹痛等。现代药理学研究也表明大葱具有抗肿瘤、预防心血管疾病、抗菌、抗过敏等生理作用,活性成分主要是大葱油,大葱油虽然有保健价值,但不足之处有特殊刺激性气味,且室温下易挥发,在空气中易变质,同时不同人群饮食习惯有差异,很多人日常摄入大葱量少,大葱油更是微乎其微。
发明内容
本发明的目的在于提供一种保健葱油及其制作方法。
一种保健葱油,其由以下原料制成:
大葱35-40份 紫苏10-15份
金桔皮15-18份 紫甘蓝12-15份
红茶8-10份 西柚皮18-22份
蓝莓12-17份 石榴籽10-13份
双甘油脂肪酸酯0.02-0.05份
蛋白酶0.2-0.3份 抗坏血酸0.25-0.4份
淀粉酶0.2-0.3份 纤维素酶0.2-0.3份
将大葱、紫苏、金橘皮、紫甘蓝、红茶、西游皮、蓝莓、石榴籽加100-120份水放入粉碎机内粉碎,制成浆液;
向浆液中放入蛋白酶、淀粉酶、纤维素酶,在30-35℃的环境下密封放置10-15天;
将浆液放置在蒸发釜内在压力为160-175MPa的压力下加热至100-110℃,收集蒸发釜顶的蒸汽,冷却至常温后收集表面析出的第一油脂;
收集蒸发釜内的残渣,加入50份乙醇,在2-5℃下搅拌至表面有油脂析出,收集析出的第二油脂;
将第一油脂与第二油脂混合,加入双甘油脂肪酸酯、抗坏血酸即可。
可以将本发明葱油放置在胶囊内,每天服用1粒,可起到增强免疫力和开胃的功能,感冒期间每天服用两粒,1个星期内可以恢复健康。
本发明通过提取大葱中的抗病毒成分,并从紫苏、紫甘蓝、蓝莓中提取维生素和微量元素,使得制出的葱油富含维生素A、锌、硒、维生素B1、B2,可以增强呼吸道上皮细胞的抵抗力,葡萄柚酸性物质可以帮助消化液的增加,金桔皮和红茶具有养胃功能,促进肠胃消化,促进人体对营养的吸收,增强人体的抵抗力,且金桔皮能够与大葱特殊的气味中和,本发明具有明显的抵御细菌、病毒的作用,尤其对痢疾杆菌和皮肤真菌抑制作用更强,且容易被人体吸收,不含大葱特殊的刺鼻味道。
具体实施方式
取大葱37份、紫苏12份、金桔皮16份、紫甘蓝13份、红茶9份、西柚皮20份、蓝莓15份、石榴籽11份、双甘油脂肪酸酯0.03份、蛋白酶05份、抗坏血酸0.3份、淀粉酶0.25份、纤维素酶0.25份。
将大葱、紫苏、金橘皮、紫甘蓝、红茶、西游皮、蓝莓、石榴籽加105份水放入粉碎机内粉碎,制成浆液;
向浆液中放入蛋白酶、淀粉酶、纤维素酶,在30-35℃的环境下密封放置10-15天;
将浆液放置在蒸发釜内在压力为160-175MPa的压力下加热至100-110℃,收集蒸发釜顶的蒸汽,冷却至常温后收集表面析出的第一油脂;
收集蒸发釜内的残渣,加入50份乙醇,在2-5℃下搅拌至表面有油脂析出,收集析出的第二油脂;
将第一油脂与第二油脂混合,加入双甘油脂肪酸酯、抗坏血酸即可。
Claims (2)
1.一种保健葱油,其特征在于,其由以下原料制成:
其由以下原料制成:
大葱35-40份 紫苏10-15份
金桔皮15-18份 紫甘蓝12-15份
红茶8-10份 西柚皮18-22份
蓝莓12-17份 石榴籽10-13份
双甘油脂肪酸酯0.02-0.05份
蛋白酶0.2-0.3份 抗坏血酸0.25-0.4份
淀粉酶0.2-0.3份 纤维素酶0.2-0.3份。
2.一种保健葱油的制作步骤,其特征在于,其包括以下步骤:
将大葱、紫苏、金橘皮、紫甘蓝、红茶、西游皮、蓝莓、石榴籽加100-120份水放入粉碎机内粉碎,制成浆液;
向浆液中放入蛋白酶、淀粉酶、纤维素酶,在30-35℃的环境下密封放置10-15天;
将浆液放置在蒸发釜内在压力为160-175MPa的压力下加热至100-110℃,收集蒸发釜顶的蒸汽,冷却至常温后收集表面析出的第一油脂;
收集蒸发釜内的残渣,加入50份乙醇,在2-5℃下搅拌至表面有油脂析出,收集析出的第二油脂;
将第一油脂与第二油脂混合,加入双甘油脂肪酸酯、抗坏血酸即可。
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Cited By (1)
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CN105394203A (zh) * | 2015-10-26 | 2016-03-16 | 全椒县尹氏油脂有限公司 | 一种保健食用油及其制备方法 |
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