CN104719866B - 具有减肥、降血脂功效的浇面酱及其制备方法 - Google Patents
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Abstract
本发明公开了具有减肥、降血脂功效的浇面酱及其制备方法,属于面酱及其制备领域。本发明首先公开了一种具有减肥、降血脂功效的浇面酱,由组分1和组分2组成;组分1由西红柿、辣椒、大豆油、食用盐、味精和甜面酱组成;组分2由蕨菜、玉竹、刀豆、芦根、茴香和徐长卿组成。本发明还公开了制备所述浇面酱的方法,包括:(1)按照重量配比称取各原料;(2)将西红柿、辣椒打浆,加入大豆油、食用盐、味精和甜面酱,混合均匀,制得组分1,备用;(3)将蕨菜、玉竹、刀豆、芦根、茴香和徐长卿粉碎,混合,制得组分2,备用;(4)将组分1和组分2混合,灭菌,即得。本发明浇面酱不仅营养丰富,口感好,而且还具有显著的减肥、降血脂功效。
Description
技术领域
本发明涉及面酱,尤其涉及具有减肥、降血脂功效的浇面酱,本发明还涉及所述浇面酱的制备方法,属于面酱及其制备领域。
背景技术
面酱是以面粉为主要原料,经制曲和保温发酵制成的一种酱状调味品。面酱含淀粉、糊精、麦芽糖、葡萄糖、蛋白质、氨基酸、脂肪酶、果胶酶、肽酶、纤维素酶等营养元素。面酱经历了特殊的发酵加工过程,它的甜味来自发酵过程中产生的麦芽糖、葡萄糖等物质,鲜味来自蛋白质分解产生的氨基酸。面酱含有多种风味物质和营养物,不仅滋味鲜美,而且可以丰富菜肴营养,具有开胃助食的功效。
随着生活水平的提高,肥胖及高血脂严重危害现代人健康。因此,开发一种具有减肥、降血脂功效的浇面酱,将具有重要的社会及经济意义。
发明内容
本发明所要解决的技术问题是提供一种具有减肥、降血脂功效的浇面酱;
本发明所要解决的另一个技术问题是提供一种所述浇面酱的制备方法。
为解决上述技术问题,本发明所采取的技术方案是:
本发明首先公开了一种具有减肥、降血脂功效的浇面酱,由组分1和组分2组成;其中,组分1由西红柿、辣椒、大豆油、食用盐、味精和甜面酱组成;组分2由蕨菜、玉竹、刀豆、芦根、茴香和徐长卿组成。
按照质量比计,组分1和组分2的比例为100:1-5;优选为100:2。
其中,按照重量份计,组分1由西红柿5-10份、辣椒1-3份、大豆油0.5-1份、食用盐0.03-0.06份、味精0.02-0.04份和甜面酱0.01-0.03份组成;优选的,组分1由西红柿8份、辣椒2份、大豆油0.7份、食用盐0.05份、味精0.03份和甜面酱0.02份组成。
按照重量份计,组分2由蕨菜2-6份、玉竹1-5份、刀豆2-6份、芦根1-5份、茴香2-8份和徐长卿0.5-4份组成;优选的,组分2由蕨菜5份、玉竹3份、刀豆4份、芦根4份、茴香6份和徐长卿2份组成。
西红柿,别名番茄,其中除了富含番茄红素,还有B族维生素、膳食纤维、矿物质、蛋白质及天然果胶等,不仅营养丰富,还具有减肥瘦身、消除疲劳、增进食欲、提高对蛋白质的消化、减少胃胀食积等功效。
辣椒,为茄科植物辣椒的果实,性味辛,热;入心、脾二经;功能主治:温中,散寒,开胃,消食。辣椒含有丰富的维生素C,可以控制心脏病及冠状动脉硬化,降低胆固醇;含有较多抗氧化物质,可预防癌症及其他慢性疾病;可以使呼吸道畅通,用以治疗咳嗽、感冒。辣椒具有强烈的促进血液循环的作用,可以改善怕冷、冻伤、血管性头痛等症状。辣椒含有一种特殊物质,能加速新陈代谢,达到燃烧体内脂肪的效果显著,从而起到减肥作用。这种物质还可以促进荷尔蒙分泌,对皮肤有很好的美容保健作用。
蕨菜:为凤尾蕨科植物蕨菜的根茎;性味微涩,平;功能主治:解疮毒。
玉竹:为百合科植物玉竹的根茎;性味甘,平;入肺、胃经;功能主治:养阴,润燥,除烦,止渴。
刀豆:为豆科植物刀豆的种子;性味甘,温;入手、足阳明经;功能主治:温中下气,益肾补元。治虚寒呃逆,呕吐,腹胀,肾虚腰痛,痰喘。
芦根:为禾本科植物芦苇的根茎;性味甘,寒;入肺、胃经;功能主治:清热,生津,除烦,止呕。
茴香:为伞形科植物茴香的果实;性温,味辛;功能主治:散寒止痛,理气和胃。
徐长卿:为萝藦科植物徐长卿的根及根茎或带根全草;性味辛,温;功能主治:镇痛,止咳,利水消肿,活血解毒。
本发明浇面酱不仅营养丰富,口感好,而且还具有减肥、降血脂功效。肥胖受试者食用本发明浇面酱6个月后,统计结果显示,受试者体重平均减轻30.1%,表明本发明浇面酱具有良好的减肥功效。高血脂受试者食用本发明浇面酱6个月后,统计结果显示,受试者血脂平均降低24.3%,表明本发明浇面酱具有良好的降血脂功效。
本发明采用中药领域具有良好减肥功效的成分(山楂、葛根、姜黄、决明子、何首乌和绞股蓝;橘红、川芎、茯苓、枸杞子、虎杖和荷叶)分别制备浇面酱,虽然具有一定的减肥、降血脂功效,但是面酱的口感极差,味道酸、苦涩,且有异味,受试者多反应难以下咽。
本发明还公开了一种制备所述浇面酱的方法,包括以下步骤:
(1)按照所述重量配比称取各原料;(2)将西红柿、辣椒打浆,加入大豆油、食用盐、味精和甜面酱,混合均匀,制得组分1,备用;(3)将蕨菜、玉竹、刀豆、芦根、茴香和徐长卿粉碎,混合,制得组分2,备用;(4)将组分1和组分2混合,灭菌,即得。
其中,步骤(3)所述粉碎是粉碎成60-80目的细粉。步骤(4)按照质量比计,组分1和组分2的比例为100:1-5;优选为100:2;所述灭菌为90-100℃灭菌30-50分钟;优选为95℃灭菌30分钟。
本发明对西红柿、辣椒、大豆油、味精和甜面酱没有特殊限制,均可以从市场上购买得到。中药蕨菜、玉竹、刀豆、芦根、茴香和徐长卿均可以从各医药商店购买得到。
本发明技术方案与现有技术相比,具有以下有益效果:
本发明浇面酱色泽棕红,有光泽;具有番茄的特有香味,有酱香气;咸甜适口,鲜香微辣;富含番茄红素和多种维生素,营养丰富;能增进食欲,还具有显著的减肥瘦身、降血脂功效。
具体实施方式
下面结合具体实施例来进一步描述本发明,本发明的优点和特点将会随着描述而更为清楚。但是应理解所述实施例仅是范例性的,不对本发明的范围构成任何限制。本领域技术人员应该理解的是,在不偏离本发明的精神和范围下可以对本发明技术方案的细节和形式进行修改或替换,但这些修改或替换均落入本发明的保护范围。
实施例1浇面酱的制备
按照所述配比称取各原料:
组分1:西红柿5斤、辣椒1斤、大豆油0.5斤、食用盐15克、味精10克、甜面酱5克;
组分2:蕨菜2克、玉竹1克、刀豆2克、芦根1克、茴香2克、徐长卿0.5克。
制备方法:
组分1的制备:将西红柿、辣椒打浆,加入大豆油、食用盐、味精和甜面酱,混合均匀,备用;
组分2的制备:将蕨菜、玉竹、刀豆、芦根、茴香和徐长卿粉碎成60-80目的细粉,混合,备用;
将组分1和组分2按照质量比100:1混合,90℃灭菌30分钟,即得;经检测,本实施例制备的浇面酱的番茄红素的含量为21mg/100g。
实施例2浇面酱的制备
按照所述配比称取各原料:
组分1:西红柿10斤、辣椒3斤、大豆油1斤、食用盐30克、味精20克、甜面酱15克;
组分2:蕨菜6克、玉竹5克、刀豆6克、芦根5克、茴香8克、徐长卿4克。
制备方法:
组分1的制备:将西红柿、辣椒打浆,加入大豆油、食用盐、味精和甜面酱,混合均匀,备用;
组分2的制备:将蕨菜、玉竹、刀豆、芦根、茴香和徐长卿粉碎成60-80目的细粉,混合,备用;
将组分1和组分2按照质量比100:5混合,100℃灭菌50分钟,即得。经检测,本实施例制备的浇面酱的番茄红素的含量为22mg/100g。
实施例3浇面酱的制备
按照所述配比称取各原料:
组分1:西红柿8斤、辣椒2斤、大豆油0.7斤、食用盐25克、味精15克、甜面酱10克;
组分2:蕨菜5克、玉竹3克、刀豆4克、芦根4克、茴香6克、徐长卿2克。
制备方法:
组分1的制备:将西红柿、辣椒打浆,加入大豆油、食用盐、味精和甜面酱,混合均匀,备用;
组分2的制备:将蕨菜、玉竹、刀豆、芦根、茴香和徐长卿粉碎成60-80目的细粉,混合,备用;
将组分1和组分2按照质量比100:2混合,95℃灭菌30分钟,即得。经检测,本实施例制备的浇面酱的番茄红素的含量为23mg/100g。
对比实施例1浇面酱的制备
按照所述配比称取各原料:
组分1:西红柿8斤、辣椒2斤、大豆油0.7斤、食用盐25克、味精15克、甜面酱10克;
组分2:山楂5克、葛根3克、姜黄4克、决明子4克、何首乌6克、绞股蓝2克。
制备方法同实施例3,将组分1和组分2按照质量比100:2混合,95℃灭菌30分钟,即得。
对比实施例2浇面酱的制备
按照所述配比称取各原料:
组分1:西红柿8斤、辣椒2斤、大豆油0.7斤、食用盐25克、味精15克、甜面酱10克;
组分2:橘红5克、川芎3克、茯苓4克、枸杞子4克、虎杖6克、荷叶2克。
制备方法同实施例3,将组分1和组分2按照质量比100:2混合,95℃灭菌30分钟,即得。
实验例1浇面酱的感官比较
对不同组成的浇面酱进行感官评价:
实验1组:本发明实施例3制备的浇面酱;
实验2组:对比实施例1制备的浇面酱;
实验3组:对比实施例2制备的浇面酱;
不同组成的浇面酱的感官评价结果见表1。
结果表明,本发明实施例3制备的浇面酱感官品质最好,色泽棕红,有光泽;具有番茄的特有香味,有酱香气;咸甜适口,鲜香微辣。而对比实施例1和2制备的浇面酱感官品质极差;虽然中药组分山楂、葛根、姜黄、决明子、何首乌、绞股蓝和橘红、川芎、茯苓、枸杞子、虎杖、荷叶具有良好减肥功效,但是制备的浇面酱口感极差,味酸、苦涩,且有异味。
表1 浇面酱的感官评价
实验例2浇面酱的减肥效果比较
90名肥胖受试者,受试者平均体重90公斤,随机分为3组;实验1组食用本发明实施例3制备的浇面酱;实验2组食用对比实施例1制备的浇面酱;实验3组食用对比实施例2制备的浇面酱;佐餐用,每日1次,对各组进行体重跟踪调查,分别于食用后的2、4、6个月测定各组平均体重,统计每组减少的平均体重百分数。
统计结果见表2。
表2 各组减少的平均体重百分数统计结果
表2数据证明,本发明实施例3制备的浇面酱不仅口感好,而且具有良好的减肥功效,食用6个月后,受试者体重平均减轻15.8%,减肥效果显著优于实验2组和3组。另外,由于对比实施例1和2制备的浇面酱口感极差,受试者多反应难以下咽。
实验例3浇面酱的降血脂效果比较
150名高血脂受试者,随机分为3组;实验1组食用本发明实施例3制备的浇面酱;实验2组食用对比实施例1制备的浇面酱;实验3组食用对比实施例2制备的浇面酱;佐餐用,每日1次,对各组进行血脂跟踪调查,分别于食用后的2、4、6个月测定各组血脂,统计每组血脂降低的平均百分数,结果见表3。
表3 各组血脂降低的平均百分数统计结果
表3数据证明,本发明浇面酱具有良好的降血脂功效,食用6个月后,受试者血脂平均降低16.3%,降血脂效果显著优于实验2组和3组。另外,由于对比实施例1和2制备的浇面酱口感极差,受试者多反应难以下咽。
Claims (9)
1.一种具有减肥、降血脂功效的浇面酱,其特征在于:由组分1和组分2组成;其中,按照重量份计,组分1由西红柿8份、辣椒2份、大豆油0.7份、食用盐0.05份、味精0.03份和甜面酱0.02份组成;组分2由蕨菜5份、玉竹3份、刀豆4份、芦根4份、茴香6份和徐长卿2份组成。
2.按照权利要求1所述的浇面酱,其特征在于:按照质量比计,组分1和组分2的比例为100:1-5。
3.按照权利要求2所述的浇面酱,其特征在于:按照质量比计,组分1和组分2的比例为100:2。
4.一种制备权利要求1所述浇面酱的方法,其特征在于,包括以下步骤:
(1)按照所述重量配比称取各原料;(2)将西红柿、辣椒打浆,加入大豆油、食用盐、味精和甜面酱,混合均匀,制得组分1,备用;(3)将蕨菜、玉竹、刀豆、芦根、茴香和徐长卿粉碎,混合,制得组分2,备用;(4)将组分1和组分2混合,灭菌,即得。
5.按照权利要求4所述的方法,其特征在于:步骤(3)所述粉碎是粉碎成60-80目的细粉。
6.按照权利要求4所述的方法,其特征在于:步骤(4)按照质量比计,组分1和组分2的比例为100:1-5。
7.按照权利要求6所述的方法,其特征在于:按照质量比计,组分1和组分2的比例为100:2。
8.按照权利要求7所述的方法,其特征在于:步骤(4)所述灭菌为90-100℃灭菌30-50分钟。
9.按照权利要求8所述的方法,其特征在于:所述灭菌为95℃灭菌30分钟。
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