CN105029388A - 一种牛樟芝栗羊羹的制作方法 - Google Patents
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Abstract
本发明公开了一种牛樟芝栗羊羹的制作方法，属于食品加工领域。其特征在于：采用牛樟芝原液30ml，去皮栗子5kg，木糖醇800g，黑米薏仁粉450g，玫瑰酱200g，苹果汁80ml，水适量为配方，其加工工艺流程为原料处理→熬糖→混合→制半成品→包装。有益效果：本发明产品口感清甜可口，具有牛樟芝应有的风味。本产品可以调节、增强人体免疫力，具有抗肿瘤、抗过敏、降血压、降胆固醇、保护肝脏等多种保健功效。老少皆宜，绿色健康。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种牛樟芝栗羊羹的制作方法。
背景技术
牛樟芝，又名：樟生薄孔菌、牛樟菇、红樟芝，是一种珍稀的药用真菌，隶属于真菌门，担子菌亚门，层菌纲，多孔菌科，苔芝属。牛樟芝具有疗效的起源来自于早期原住民因生活型态的关系长期喜欢饮酒，导致罹患肝病变的比例一直是居高不下，但是在喝过以牛樟芝熬煮的汤汁后，肝病竟然都完全痊愈，以致于一直以来，原住民皆将牛樟芝视为是最珍贵的药材。牛樟芝中含有多种生理活性成分，如多糖、三萜类化合物、超氧歧化酶腺苷、蛋白质、多种维生素、微量元素（钙、磷、锗）、核酸、凝集素、氨基酸、胆固醇、木质素、血压稳定物质等，其具备的生理活性功能具有抗肿瘤、增强免疫力、抗病毒、抗过敏、抗高血压、抑制血小板凝集、降血压、降胆固醇、抗细菌、保护肝脏等，可说是药材中的王中之王。
牛樟芝的营养价值非常高，被视为药材中的王中之王，故其价格也是相当昂贵的，现有的加工产品不能有效地保留其有效成分，造成宝贵资源的浪费；将其加工成牛樟芝栗羊羹可实现对牛樟芝原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是提供一种牛樟芝栗羊羹的制作方法，能够发挥中药的保健治病功效的保健食品，能够利用保健食品的载体作用，使人们在日常的饮食中就能食用牛樟芝，增强体质。
本发明解决其技术问题所采取的技术方案是：
一种牛樟芝栗羊羹的制作方法，其特征在于：采用牛樟芝原液30ml，去皮栗子5kg，木糖醇800g，黑米薏仁粉450g，玫瑰酱200g，苹果汁80ml，水适量为配方，其加工工艺流程为原料处理→熬糖→混合→制半成品→包装，具体操作步骤为：
（1）原料处理：将20g牛樟芝切片，放于水100ml中，煎熬成30ml，即为牛樟芝原液；将栗子切片，放入盆内加水300ml，蒸20min后取出沥干水分，捣成细泥；
（2）煮制：将木糖醇、黑米薏仁粉和水500ml放在栗子泥锅内煮沸，熬成粘稠状后，再加入玫瑰酱、苹果汁、牛樟芝原液搅拌均匀，停止加热；
（3）制块：将熬好的果浆倒入已衬好锡箔纸的长条模子中，冷却10小时，待物料冷凝即可出模；
（4）包装：将冷凝后出模的条状羊羹，用锡箔包好后，外边再包一层糖果纸，即为成品。
有益效果：本发明产品口感清甜可口，具有牛樟芝应有的风味。本产品可以调节、增强人体免疫力，具有抗肿瘤、抗过敏、降血压、降胆固醇、保护肝脏等多种保健功效。老少皆宜，绿色健康。
具体实施方式
实施例1：
一种牛樟芝栗羊羹的制作方法，具体操作步骤为：
（1）原料处理：将15g牛樟芝、80g天门冬切片，放于水600ml中，煎熬成120ml，即为牛樟芝原液；将栗子、紫薯切片，放入盆内加水300ml，蒸55min后取出沥干水分，捣成细泥；
（2）煮制：将绵白糖、血糯米粉、山药粉和水450ml放在栗子泥锅内煮沸，熬成粘稠状后，再加入迷迭香酱、草莓汁、牛樟芝原液搅拌均匀，停止加热；
（3）制块：将熬好的果浆倒入已衬好锡箔纸的长条模子中，冷却12小时，待物料冷凝即可出模；
（4）包装：将冷凝后出模的条状羊羹，用锡箔包好后，外边再包一层糖果纸，即为成品。
实施例2：
一种牛樟芝栗羊羹的制作方法，具体操作步骤为：
（1）原料处理：将30g牛樟芝、50g土茯苓切片，放于水300ml中，煎熬成85ml，即为牛樟芝原液；将栗子、山药切片，放入盆内加水350ml，蒸20min后取出沥干水分，捣成细泥；
（2）煮制：将红糖、血糯米粉、核桃粉、藕粉和水400ml放在栗子泥锅内煮沸，熬成粘稠状后，再加入茉莉花粉、柠檬汁、牛樟芝原液搅拌均匀，停止加热；
（3）制块：将熬好的果浆倒入已衬好锡箔纸的长条模子中，冷却16小时，待物料冷凝即可出模；
（4）包装：将冷凝后出模的条状羊羹，用锡箔包好后，外边再包一层糖果纸，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种牛樟芝栗羊羹的制作方法，其特征在于：采用牛樟芝原液30ml，去皮栗子5kg，木糖醇800g，黑米薏仁粉450g，玫瑰酱200g，苹果汁80ml，水适量为配方，其加工工艺流程为原料处理→熬糖→混合→制半成品→包装，具体操作步骤为：
（1）原料处理：将20g牛樟芝切片，放于水100ml中，煎熬成30ml，即为牛樟芝原液；将栗子切片，放入盆内加水300ml，蒸20min后取出沥干水分，捣成细泥；
（2）煮制：将木糖醇、黑米薏仁粉和水500ml放在栗子泥锅内煮沸，熬成粘稠状后，再加入玫瑰酱、苹果汁、牛樟芝原液搅拌均匀，停止加热；
（3）制块：将熬好的果浆倒入已衬好锡箔纸的长条模子中，冷却10小时，待物料冷凝即可出模；
（4）包装：将冷凝后出模的条状羊羹，用锡箔包好后，外边再包一层糖果纸，即为成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076632A (zh) * | 2015-07-20 | 2015-11-25 | 宇琪 | 一种灵芝栗羊羹的制作方法 |
| CN105494848A (zh) * | 2015-11-28 | 2016-04-20 | 南陵百绿汇农业科技有限公司 | 一种牛蒡保健羊羹的制作方法 |
| CN109601816A (zh) * | 2018-12-25 | 2019-04-12 | 福建农林大学 | 一种魔芋葡甘聚糖羊羹及其制备方法 |
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| CN104106822A (zh) * | 2013-04-18 | 2014-10-22 | 黄建康 | 一种牛樟芝饮品及其制备工艺 |
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| CN104106822A (zh) * | 2013-04-18 | 2014-10-22 | 黄建康 | 一种牛樟芝饮品及其制备工艺 |
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| 刘宝家等: "《食品加工技术、工艺和配方大全续集（5）（下）》", 31 October 1999, 科学技术文献出版社 * |
| 李家福等: "《野果开发与综合利用》", 31 December 1989, 科学技术文献出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076632A (zh) * | 2015-07-20 | 2015-11-25 | 宇琪 | 一种灵芝栗羊羹的制作方法 |
| CN105494848A (zh) * | 2015-11-28 | 2016-04-20 | 南陵百绿汇农业科技有限公司 | 一种牛蒡保健羊羹的制作方法 |
| CN109601816A (zh) * | 2018-12-25 | 2019-04-12 | 福建农林大学 | 一种魔芋葡甘聚糖羊羹及其制备方法 |
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