CN105029185A - 一种玛卡营养食品 - Google Patents
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- 235000000421 Lepidium meyenii Nutrition 0.000 title abstract description 12
- 235000012902 lepidium meyenii Nutrition 0.000 title abstract description 12
- 235000013305 food Nutrition 0.000 title abstract description 7
- 240000000759 Lepidium meyenii Species 0.000 title abstract 11
- 235000016709 nutrition Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 52
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- 239000002417 nutraceutical Substances 0.000 claims description 10
- 235000021436 nutraceutical agent Nutrition 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 7
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- 244000241838 Lycium barbarum Species 0.000 claims description 3
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- 239000000428 dust Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
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- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
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- 235000007215 black sesame Nutrition 0.000 abstract 3
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- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种玛卡营养食品,由如下重量份的原料:玛卡1.5份,黑芝麻1.4份,薏米2.2份,黄豆9份,大米12份,大枣3份,枸杞2.4份,卤水1.5份;通过如下7步骤制备而成:玛咖酶解、黄豆制浆、玛咖/黄豆膏状液制备、玛卡黄豆粉制备、黑芝麻、薏米、大米粉制备、大枣/枸杞烘干、粉碎、粉体混合。与现有技术相比,本发明使得玛咖的有效活性成分得以充分保留,黄豆有效去除腥味,黑芝麻、薏米、大米炒制可充分提香,多种营养保健成分合理配方,提高了保健功效,起到延缓衰老、养颜美容、预防癌症及心脑血管疾病的效果,长期食用后可以强身健体,增强免疫力。
Description
技术领域
本发明涉及一种食品,更具体的说,涉及一种玛卡营养食品。
背景技术
玛卡(MACA),一种生长在南美洲秘鲁安地斯山区海拔四千米以上的高原上的植物,属十字花科。原产于秘鲁中部基宁及帕斯科附近4000米以上的安第斯山区。玛卡按照品相和表皮色泽可以分为黑玛卡、紫玛卡和黄玛卡(包括白玛卡)。其中玛卡烯、玛卡酰胺、维生素和氨基酸等核心指标的含量,黑玛卡显著高于紫玛卡,紫玛卡显著高于黄玛卡。相应的,黑玛卡的生长条件最为苛刻,产出也最少,紫玛卡次之。黑玛卡最珍贵,产量一般占3%-5%;紫玛卡占10%-15%。玛卡有抗疲劳,提高精子质量,补充体力,改善睡眠,抗更年期,活跃生育,增强记忆等功效。而且玛卡是男女都适用的,对女性的更年期综合症也有很好的调节作用。
目前尚未有添加玛卡有效成分的营养食品。
发明内容
本发明目的在于基于现有技术的不足,提供一种玛卡营养食品,。
本发明解决问题采用的技术方案是:
一种玛卡营养食品,由如下重量份的原料,通过如下步骤制备而成:
玛卡1.5份,黑芝麻1.4份,薏米2.2份,黄豆9份,大米12份,大枣3份,枸杞2.4份,卤水1.5份;
⑴玛卡干果水泡至无硬心,用胶体磨处理得到浆液,1mol/L的HCL和1mol/L的NaOH调节pH,使其在4.0-6.0,加入2000-5000U/kg的纤维素酶破碎细胞壁,使内部活性物质溶出,酶解3-6h,然后100℃下10min灭活酶,8000rn离心20min,得到玛卡上清液备用;
⑵黄豆用水泡至无硬心,漂洗干净,用胶体磨处理得到浆液,纱布过滤,滤出液预热浆液达到95-98℃微沸10-15分钟后,得到黄豆浆液备用;
⑶步骤(1)和(2)得到的玛卡上清液和黄豆浆液滤盛放到另外容器,加入卤水,上下翻动5-7下,静置2-3小时后,去除上清液,得到膏状液;
⑷膏状液真空冻干处理得到玛卡黄豆粉,备用;
⑸黑芝麻、薏米、大米炒熟混合磨粉;备用;
⑹大枣去核,连同枸杞烘干、粉碎,备用;
⑺步骤(4)、(5)和(6)得到的粉体混合,得到一种玛卡豆米粉。
进一步地,将步骤(7)得到的一种玛卡豆米粉加入适量面粉制成一种玛卡饼干。
进一步地,将步骤(7)得到的一种玛卡豆米粉加入适量白砂糖压制成一种玛卡方糖。
进一步地,将步骤(7)得到的一种玛卡豆米粉加入适量水、奶粉、乳化剂制成一种玛卡露。
本发明的有益效果:采用低温发酵技术发酵使得玛卡的有效活性成分得以充分保留,达到滋补强身的作用,使人体力充沛、精神旺盛,黄豆通过该技术方案有效去除腥味,黑芝麻、薏米、大米炒制可充分提香,多种营养保健成分合理配方,提高了保健功效,起到延缓衰老、养颜美容、预防癌症及心脑血管疾病的效果,长期食用后可以强身健体,增强免疫力。
具体实施方式
实施例1:一种玛卡营养食品,由如下重量份的原料,通过如下步骤制备而成:
玛卡1.5份,黑芝麻1.4份,薏米2.2份,黄豆9份,大米12份,大枣3份,枸杞2.4份,卤水1.5份;
⑻玛卡干果水泡至无硬心,用胶体磨处理得到浆液,1mol/L的HCL和1mol/L的NaOH调节pH,使其在4.0-6.0,加入2000-5000U/kg的纤维素酶破碎细胞壁,使内部活性物质溶出,酶解3-6h,然后100℃下10min灭活酶,8000rn离心20min,得到玛卡上清液备用;
⑼黄豆用水泡至无硬心,漂洗干净,用胶体磨处理得到浆液,纱布过滤,滤出液预热浆液达到95-98℃微沸10-15分钟后,得到黄豆浆液备用;
⑽步骤(1)和(2)得到的玛卡上清液和黄豆浆液滤盛放到另外容器,加入卤水,上下翻动5-7下,静置2-3小时后,去除上清液,得到膏状液;
⑾膏状液真空冻干处理得到玛卡黄豆粉,备用;
⑿黑芝麻、薏米、大米炒熟混合磨粉;备用;
⒀大枣去核,连同枸杞烘干、粉碎,备用;
⒁步骤(4)、(5)和(6)得到的粉体混合,得到一种玛卡豆米粉。
实施例2:一种玛卡饼干,将实施例1步骤(7)得到的一种玛卡豆米粉加入适量面粉制成。
实施例3:一种玛卡方糖,将实施例1步骤(7)得到的一种玛卡豆米粉加入适量白砂糖压制成。
实施例4:一种玛卡露,将实施例1步骤(7)得到的一种玛卡豆米粉加入适量水、奶粉、乳化剂制成一种玛卡露。
Claims (4)
1.一种玛卡营养食品,由如下重量份的原料,通过如下步骤制备而成:
玛卡1.5份,黑芝麻1.4份,薏米2.2份,黄豆9份,大米12份,大枣3份,枸杞2.4份,卤水1.5份;
玛卡干果水泡至无硬心,用胶体磨处理得到浆液,1mol/L的HCL和1mol/L的NaOH调节pH,使其在4.0-6.0,加入2000-5000U/kg的纤维素酶破碎细胞壁,使内部活性物质溶出,酶解3-6h,然后100℃下10min灭活酶,8000rn离心20min,得到玛卡上清液备用;
黄豆用水泡至无硬心,漂洗干净,用胶体磨处理得到浆液,纱布过滤,滤出液预热浆液达到95-98℃微沸10-15分钟后,得到黄豆浆液备用;
步骤(1)和(2)得到的玛卡上清液和黄豆浆液滤盛放到另外容器,加入卤水,上下翻动5-7下,静置2-3小时后,去除上清液,得到膏状液;
膏状液真空冻干处理得到玛卡黄豆粉,备用;
黑芝麻、薏米、大米炒熟混合磨粉;备用;
大枣去核,连同枸杞烘干、粉碎,备用;
步骤(4)、(5)和(6)得到的粉体混合,得到一种玛卡豆米粉。
2.根据权利要求1所述的一种玛卡营养食品,其特征在于将步骤(7)得到的一种玛卡豆米粉加入适量面粉制成一种玛卡饼干。
3.根据权利要求1所述的一种玛卡营养食品,其特征在于将步骤(7)得到的一种玛卡豆米粉加入适量白砂糖压制成一种玛卡方糖。
4.根据权利要求1所述的一种玛卡营养食品,其特征在于将步骤(7)得到的一种玛卡豆米粉加入适量水、奶粉、乳化剂制成一种玛卡露。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767908A (zh) * | 2016-03-14 | 2016-07-20 | 云南大学 | 一种玛咖发酵酱的制作方法 |
CN105876618A (zh) * | 2016-05-18 | 2016-08-24 | 柳州市螺蛳粉协会 | 一种保健米粉 |
CN106036864A (zh) * | 2016-06-21 | 2016-10-26 | 陆锦满 | 一种玛咖制备的养生膏 |
-
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767908A (zh) * | 2016-03-14 | 2016-07-20 | 云南大学 | 一种玛咖发酵酱的制作方法 |
CN105876618A (zh) * | 2016-05-18 | 2016-08-24 | 柳州市螺蛳粉协会 | 一种保健米粉 |
CN106036864A (zh) * | 2016-06-21 | 2016-10-26 | 陆锦满 | 一种玛咖制备的养生膏 |
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