CN104397619A - 一种黄荆叶凉粉及其制作方法 - Google Patents
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Abstract
本发明公开了一种黄荆叶凉粉,所述黄荆叶凉粉是先将黄荆叶灭菌后与凉白开水混合后用搅拌机搅拌,浆液中加入葡萄糖酸内酯、维生素C、碳酸氢钠和茶梗粉后,搅匀静置,结块后而得;或将黄荆叶用加有葡萄糖酸内酯和维生素C的水浸泡,取出,沥干后低温干燥,粉碎成粉,食用时,黄荆叶粉末与沸水混合,加入碳酸氢钠和茶梗粉,搅匀静置,结块后而得;本发明所述方法制成的黄荆叶凉粉,营养成份丰富,口感更好,软硬适中,入口滑爽,无青草味,另有清香味,且保鲜期和遇到食盐后的融化时间都较长,深受消费者的喜爱。
Description
技术领域
本发明涉及一种黄荆叶凉粉及其制作方法,属于食品技术的领域。
背景技术
随着社会进步发展,人们生活水平的提高,对美味美食的需求也越来越大。在人们追求美味的同时,也在追求健康长寿。所以如果把一些药食两用的物质做成人们喜爱的食物,这就是一举两得的事,即迎合了人们追求美味的本能,又起到了防病治病的效果。因此越来越多的研究都在向着这个方向发展。黄荆叶为马鞭草科植物黄荆的叶Folium Viticis Negundo.又名蚊枝叶(《生草药性备要》),白背叶(《岭南采药录》),姜荆叶(《湖南药物志》),埔姜叶(《广东中药》),姜子叶(《农村常用草药手册》)。味辛,苦,性凉;归经:肺;肝;小肠经。具有解表散热;化湿和中;杀虫止痒的功效。主感冒发热;伤暑叶泻;痧气腹痛;肠炎;痢疾;疟疾;湿疹;癣;疥;蛇虫咬伤。凉粉是享誉川北的传统小吃,是上了“中华名小吃”金榜的。因其细嫩清爽,有降温功效,在夏季尤宜食用,故无论男女老少,社会各界人士,人皆爱吃,雅俗共赏。以黄荆叶制成的凉粉,味美鲜香,药食兼用,是备受人们需爱的特色小吃。但是传统方法制成的黄荆叶凉粉不容易保存,保鲜期短,尤其是遇到盐后,会很快融化,所以食客在食用时需即吃即拌,不太方便。
发明内容
本发明所要解决的技术问题在于提供一种黄荆叶凉粉及其制作方法。
为解决以上技术问题,本发明采用以下技术方案:
一种黄荆叶凉粉的制作方法,按照下述步骤进行制作:取鲜黄荆叶,拣选后,用清水洗净,沥干;将沥干后的黄荆叶用紫外灯照射灭菌;然后取灭菌后的黄荆叶鲜叶,加入鲜叶重量1-3倍量的凉开水,混合后用搅拌机搅拌1-5分钟,过滤,滤液中加入A和B,搅匀静置,结块后即得黄荆叶凉粉。
具体地说,前述黄荆叶凉粉按照下述步骤进行制作:取鲜黄荆叶,拣选后,用清水洗净,沥干;将沥干后的黄荆叶用紫外灯照射灭菌;然后取灭菌后的黄荆叶鲜叶,加入鲜叶重量2倍量的凉开水,混合后用搅拌机搅拌2分钟,过滤,滤液中加入A和B,搅匀静置,结块后即得黄荆叶凉粉。
黄荆叶凉粉还可以这样制作:取黄荆叶,拣选后,用清水洗净,沥干,备用;另取黄荆叶鲜叶重量1-3倍量的水,加入A,待充分溶解后加入沥干后的黄荆叶,浸泡5-10分钟,取出,沥干,在50℃-60℃条件下低温干燥10-20小时,粉碎,过80-200目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:8-15的比例混合后,加入B,搅匀静置,结块后即得黄荆叶凉粉。
具体地说,前述的黄荆叶凉粉还可以这样制作:取黄荆叶,拣选后,用清水洗净,沥干,备用;另取黄荆叶鲜叶重量1.5倍量的水,加入A,待充分溶解后加入沥干后的黄荆叶,浸泡7-8分钟,取出,沥干,在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入B, 搅匀静置,结块后即得黄荆叶凉粉。
此外,黄荆叶凉粉还可以这样制作:取黄荆叶,拣选后,用清水洗净,沥干,取沥干后的黄荆叶在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入A和B,搅匀静置,结块后即得黄荆叶凉粉。
所述A为液体体积0.05%-0.2%的葡萄糖酸内酯和0.01%-0.1%的维生素C;B为液体体积0.1%-0.5%的碳酸氢钠和0.01%-0.1%的茶梗粉。
具体地说,所述A为液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C;所述B为液体体积0.2%的碳酸氢钠和0.5%的茶梗粉。
所述茶梗粉这样制作:将茶梗洗净,低温烘干后,粉碎成100-200目的粉末,即得。
本发明所述的黄荆叶制品,主要由黄荆叶制成。黄荆叶为马鞭草科植物黄荆的叶Folium Viticis Negundo.又名蚊枝叶(《生草药性备要》),白背叶(《岭南采药录》),姜荆叶(《湖南药物志》),埔姜叶(《广东中药》),姜子叶(《农村常用草药手册》)。味辛,苦,性凉;归经:肺;肝;小肠经。具有清热解表、利湿解毒的作用,主治中暑、吐泻、痢疾、疟疾、黄疸、风湿、跌打肿痛、疮痛疥癣。另外,本发明所述凉粉中还含有茶梗,茶梗是指茶叶的叶梗,其含有咖啡碱、单宁、茶多酚、蛋白质、碳水化合物、游离氨基酸、叶绿素、胡萝卜素、芳香油、酶、维生素A原、维生素B、维生素C、维生素E、维生素P以及无机盐、微量元素等400多种成分。具有灭菌、抗辐射、消暑解热、安神、明目、消烦、生津止渴等功效;另因为茶梗中含有相当数量的香气物质, 有祛痰定惊、 开窍醒脑、 扩张周围血管的作用。将上述原料混合制成的凉粉不仅口感好,且营养成分丰富。
本发明所述黄荆叶凉粉鲜品的制作方法中,黄荆叶与凉白开水混合打浆、制成的凉粉颜色为翠绿色,非常漂亮。如与沸水混合打浆,制成的凉粉颜色太深。因此,本发明选用凉白开水制作黄荆叶凉粉。另将黄荆叶先制成干粉再于临食用前用沸水冲调成凉粉,可以延长保鲜期、且贮存、运输和携带方便。
但是本发明中最主要的创造点在于,食用添加剂的选择上。传统方法中,黄荆叶凉粉采用草木灰滤液来促进其凝固,但是传统方法制成的黄荆叶豆腐存在保质期短,且由于黄荆叶中的凝胶体遇盐后会很快融化,所以食客在食用时须即吃即拌,不太方便。为此,发明人进行了大量的实验研究。研究发现,选择葡萄糖酸内酯、维生素C、碳酸氢钠和茶梗粉混合而成的食用添加剂,不仅可以促进黄荆叶中的成胶成分迅速成型,制成凉粉,最主要的是还能延长黄荆叶豆腐的保鲜期,并延长遇到食盐后融化的时间。尤其需要注意的是,本发明中,葡萄糖酸内酯、维生素C、碳酸氢钠和茶梗粉必须同时使用,方能达到本发明所述效果,其用量分别为液体体积0.1%的葡萄糖酸内酯、0.05%的维生素C、0.2%的碳酸氢钠和0.5%的茶梗粉。
申请人进行了大量的实验研究,结果如下:
实验例1.
一、产品
1、传统凉粉:将黄荆叶鲜叶洗净,捣烂至泥状后过滤,所得浆液加水稀释至含固含物为8-10%的稀浆,然后在浆液中加入1%的草木灰饱和滤液,搅匀后静置,自然凝固成型,即得黄荆叶凉粉。
2、本发明凉粉一:按照实施例1的方法进行制作。
3、本发明凉粉二:按照实施例2的方法进行制作。
4、对照凉粉一:取鲜黄荆叶,拣选后,用清水洗净,沥干;将沥干后的黄荆叶用紫外灯照射灭菌;然后取灭菌后的黄荆叶鲜叶,加入鲜叶重量2倍量的凉开水,混合后用搅拌机搅拌2分钟,过滤,滤液中加入液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C,和液体体积0.2%的碳酸氢钠,搅匀静置,结块后即得黄荆叶凉粉。
5、对照凉粉二:取黄荆叶,拣选后,用清水洗净,沥干,备用;另取黄荆叶鲜叶重量1.5倍量的水,加入液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C,待充分溶解后加入沥干后的黄荆叶,浸泡7-8分钟,取出,沥干,在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入液体体积0.2%的碳酸氢钠, 搅匀静置,结块后即得黄荆叶凉粉。
二、按照下表1和表2中所列项目进行对比,随机选30人进行打分,10份为满分,取平均分。
三、结论:
由实验结果可知,本发明所述方法制成的黄荆叶凉粉颜色更漂亮,口感更好,且能延长黄荆叶凉粉的保鲜期,并延长遇到食盐后融化的时间。
与现有技术相比,本发明所述方法制成的黄荆叶凉粉,营养成份丰富,口感更好, 软硬适中,入口滑爽, 无涩味,另有清香味。且保鲜期和遇到食盐后的融化时间都较长。申请人自 2013年5月按照本发明所述方法制作鲜品凉粉,所制成的黄荆叶凉粉深受消费者的喜爱,仅仅一年多的的时间, 与同期按照传统方法制成的凉粉销售额相比,鲜品凉粉的销售额增加了75%。达到了发明目的。
干品凉粉由于生产许可方面的原因未能上市销售,但相信不久的将来,干品凉粉的制作方法也将为申请人带来可观的收入。
以下通过实施例进一步说明本发明,但不作为对本发明的限制。
具体实施方式:
实施例1:
所述黄荆叶凉粉这样制作:取鲜黄荆叶,拣选后,用清水洗净,沥干;将沥干后的黄荆叶用紫外灯照射灭菌;然后取灭菌后的黄荆叶鲜叶,加入鲜叶重量2倍量的凉开水,混合后用搅拌机搅拌2分钟,过滤,滤液中加入液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C,和液体体积0.2%的碳酸氢钠和0.5%的茶梗粉,搅匀静置,结块后即得黄荆叶凉粉;所述茶梗粉是将茶梗洗净,低温烘干后,碎成100-200目的粉末。
实施例2:
所述黄荆叶凉粉这样制作:取黄荆叶,拣选后,用清水洗净,沥干,备用;另取黄荆叶鲜叶重量1.5倍量的水,加入液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C,待充分溶解后加入沥干后的黄荆叶,浸泡7-8分钟,取出,沥干,在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入液体体积0.2%的碳酸氢钠和0.5%的茶梗粉, 搅匀静置,结块后即得黄荆叶凉粉;所述茶梗粉是将茶梗洗净,低温烘干后,粉碎成100-200目的粉末。
实施例3:
所述黄荆叶凉粉这样制作:取黄荆叶,拣选后,用清水洗净,沥干,取沥干后的黄荆叶在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C,和液体体积0.2%的碳酸氢钠和0.5%的茶梗粉,搅匀静置,结块后即得黄荆叶凉粉;所述茶梗粉是将茶梗洗净,低温烘干后,粉碎成100-200目的粉末。
Claims (10)
1. 一种黄荆叶凉粉的制作方法,其特征在于:按照下述步骤进行制作:取鲜黄荆叶,拣选后,用清水洗净,沥干;将沥干后的黄荆叶用紫外灯照射灭菌;然后取灭菌后的黄荆叶鲜叶,加入鲜叶重量1-3倍量的凉开水,混合后用搅拌机搅拌1-5分钟,过滤,滤液中加入A和B,搅匀静置,结块后即得黄荆叶凉粉。
2.如权利要求1所述黄荆叶凉粉的制作方法,其特征在于:按照下述步骤进行制作:取鲜黄荆叶,拣选后,用清水洗净,沥干;将沥干后的黄荆叶用紫外灯照射灭菌;然后取灭菌后的黄荆叶鲜叶,加入鲜叶重量2倍量的凉开水,混合后用搅拌机搅拌2分钟,过滤,滤液中加入A和B,搅匀静置,结块后即得黄荆叶凉粉。
3.一种黄荆叶凉粉的制作方法,其特征在于:按照下述步骤进行制作:取黄荆叶,拣选后,用清水洗净,沥干,备用;另取黄荆叶鲜叶重量1-3倍量的水,加入A,待充分溶解后加入沥干后的黄荆叶,浸泡5-10分钟,取出,沥干,在50℃-60℃条件下低温干燥10-20小时,粉碎,过80-200目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:8-15的比例混合后,加入B,搅匀静置,结块后即得黄荆叶凉粉。
4.如权利要求3所述黄荆叶凉粉的制作方法,其特征在于:按照下述步骤进行制作:取黄荆叶,拣选后,用清水洗净,沥干,备用;另取黄荆叶鲜叶重量1.5倍量的水,加入A,待充分溶解后加入沥干后的黄荆叶,浸泡7-8分钟,取出,沥干,在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入B, 搅匀静置,结块后即得黄荆叶凉粉。
5. 一种黄荆叶凉粉的制作方法,其特征在于:按照下述步骤进行制作:取黄荆叶,拣选后,用清水洗净,沥干,取沥干后的黄荆叶在50℃-60℃条件下低温干燥15-16小时,粉碎,过100目筛,灭菌,密封保存,即得;食用时,取黄荆叶粉末与沸水按1:12的比例混合后,加入A和B,搅匀静置,结块后即得黄荆叶凉粉。
6.如权利要求1-5中任一项所述黄荆叶凉粉的制作方法,其特征在于:所述A为液体体积0.05%-0.2%的葡萄糖酸内酯和0.01%-0.1%的维生素C;B为液体体积0.1%-0.5%的碳酸氢钠和0.01%-0.1%的茶梗粉。
7.如权利要求6所述黄荆叶凉粉的制作方法,其特征在于:所述A为液体体积0.1%的葡萄糖酸内酯和0.05%的维生素C;所述B为液体体积0.2%的碳酸氢钠和0.5%的茶梗粉。
8.如权利要求6所述黄荆叶凉粉的制作方法,其特征在于:所述茶梗粉这样制作:将茶梗洗净,低温烘干后,粉碎成100-200目的粉末,即得。
9.一种黄荆叶凉粉,由权利要求1或2所述的方法制作而成。
10.一种黄荆叶凉粉,由权利要求3或4所述的方法制作而成。
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