CN105104965A - 一种润肺宁神果脯八宝粥及其制备方法 - Google Patents
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Abstract
本发明公开了一种润肺宁神果脯八宝粥,由下列重量份的原料制成:牛棒骨50-60、杭白菊4-5、红豆16-18、花生20-25、莲子15-18、百合7-8、核桃仁15-20、糯米80-100、胡椒2-3、花椒1-2、葱2-3、姜3-4、蜂蜜7-8、冬瓜条7-8、荔枝干14-16、葡萄干8-15、姜糖5-7、苹果叶1-2、干花豆0.9-1、罗汉果1.1-1.6,蔗糖酯、3-4%的食盐溶液、食盐适量;本发明制作的咸味八宝粥采用牛骨汤作为汤液,其中运用的浓缩工艺增加了牛骨汤中挥发性物质的种类,且对其相对含量也有影响。最重要的是浓缩工艺使牛骨汤产生了一些具有独特风味的挥发性化合物,使汤味更加鲜美。
Description
技术领域
本发明涉及八宝粥技术领域,尤其涉及一种润肺宁神果脯八宝粥及其制备方法。
背景技术
八宝又名腊八粥,佛粥,汉族传统节日食品。是一种在腊八节用由多种食材熬制的粥。中国南宋文人周密撰《武林旧事》说:"用胡桃、松子、乳覃、柿、栗之类作粥,谓之腊八粥。八宝粥具有健脾养胃,消滞减肥,益气安神的功效。可作肥胖及神经衰弱者食疗之用,也可作为日常养生健美之食品。
各个地方的八宝粥食材不同,且品种较为单一,多为甜食,这样就使多数糖料病患者或者老年人望而生畏,因而不能满足多数人的食用要求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种润肺宁神果脯八宝粥及其制备方法。
本发明是通过以下技术方案实现的:
一种润肺宁神果脯八宝粥,由下列重量份的原料制成:
牛棒骨50-60、杭白菊4-5、红豆16-18、花生20-25、莲子15-18、百合7-8、核桃仁15-20、糯米80-100、胡椒2-3、花椒1-2、葱2-3、姜3-4、蜂蜜7-8、冬瓜条7-8、荔枝干14-16、葡萄干8-15、姜糖5-7、苹果叶1-2、干花豆0.9-1、罗汉果1.1-1.6,蔗糖酯、3-4%的食盐溶液、食盐适量。
所述的一种润肺宁神果脯八宝粥的制备方法,包括以下步骤:
(1)姜糖磨粉待用;取冬瓜条、荔枝干、葡萄干混合入锅,再兑入适量食盐水混合煎煮18-20分钟,分离锅内的滤液和滤渣,将所得滤渣与姜糖粉混合置于搅拌机搅拌成糊状;
(2)取牛棒骨块,清洗浸泡20-30min,除去牛棒骨中血水,再加水进行预煮,沸腾后去除水中浮沫,再捞出牛棒骨;将预处理后的牛棒骨放入高压斧中,兑入18-20倍的水,于温度121-126℃,压力0.1-0.15MPa,高压煮骨1-1.2h后,打开高压釜盖,添加苹果叶、干花豆、罗汉果、胡椒、花椒、葱、姜以及适量食盐;然后,进行常压煮制55-60min,制成预制牛骨汤;
(3)将预制好的牛骨汤用文火再煮制2-3h后,去除表面油脂,用滤布分离汤渣;将杭白菊加入到12-15倍水中,在250-300w功率下,微波辐射加热2-3分钟;将牛骨汤液与杭白菊提取液混合后,再加入混合溶液1%-1.2%的蔗糖酯,在50-60℃下保温预热2-3分钟,再送入真空减压浓缩罐在真空度0.08-0.1MPa、温度70-75℃条件下进行减压浓缩,浓缩时间为6-7h;
(4)红豆、花生、莲子、核桃仁用温水浸泡4-5小时,再与步骤(1)所得糊状物混合置于蒸锅上隔水熏蒸20-25分钟;
(5)取处理好的红豆、花生、莲子、核桃仁以及百合入盘,兑入适量步骤(1)所得滤液,使料液比满足1∶2(m/V),并置于25-30℃、绝对压力0.003-0.004Pa的真空干燥箱中,渗透处理40-45min,沥干后待用;
(6)糯米洗净后置于锅中,先兑入步骤(3)所得汤液经大火煮沸后换小火继续煎煮25-30分钟,再倒入处理好后的红豆、花生、莲子、核桃仁、百合以及剩余各物料,继续混合煎煮15-20分钟,即得。
本发明的优点是:本发明制作的咸味八宝粥采用牛骨汤作为汤液,其中运用的浓缩工艺增加了牛骨汤中挥发性物质的种类,且对其相对含量也有影响。浓缩牛骨汤不仅含有普通牛骨汤中所含有的烃类、醇类、醛类、酮类、酯类、芳香族化合物、杂环类化合物、其他类外,还增加了酸类物质以及芳香族化合物、烃类、酯类物质的含量,最重要的是浓缩工艺使牛骨汤产生了一些具有独特风味的挥发性化合物,使汤味更加鲜美。
杭白菊对醇类、醛类、酮类、芳环烃类、杂氧环烃类的保留效果较有优势,可以保留了大部分挥发性风味物质;杭白菊提取液的添加有益于浓缩工艺中营养物质的保持;同时蔗糖脂的添加保护各种有效成分降低营养流失。
同时本发明内容物采用真空渗盐技术,使八宝粥口感更自然而均匀,真空渗盐技术具有渗透时间短、护色效果好等特点;
本发明香醇可口,口感独特,还添加有苹果叶、干花豆、罗汉果等食药材,富予了本发明凉血解毒、清热润肺、宁神化痰的保健功效。
具体实施方式
一种润肺宁神果脯八宝粥,由下列重量份的原料制成:
牛棒骨50、杭白菊4、红豆16、花生20、莲子15、百合7、核桃仁15、糯米80、胡椒2、花椒1、葱2、姜3、蜂蜜7、冬瓜条7、荔枝干14、葡萄干8、姜糖5、苹果叶1、干花豆0.9、罗汉果1.1,蔗糖酯、3%的食盐溶液、食盐适量。
所述的一种润肺宁神果脯八宝粥的制备方法,包括以下步骤:
(1)姜糖磨粉待用;取冬瓜条、荔枝干、葡萄干混合入锅,再兑入适量食盐水混合煎煮18分钟,分离锅内的滤液和滤渣,将所得滤渣与姜糖粉混合置于搅拌机搅拌成糊状;
(2)取牛棒骨块,清洗浸泡20min,除去牛棒骨中血水,再加水进行预煮,沸腾后去除水中浮沫,再捞出牛棒骨;将预处理后的牛棒骨放入高压斧中,兑入18倍的水,于温度121℃,压力0.1MPa,高压煮骨1h后,打开高压釜盖,添加苹果叶、干花豆、罗汉果、胡椒、花椒、葱、姜以及适量食盐;然后,进行常压煮制55min,制成预制牛骨汤;
(3)将预制好的牛骨汤用文火再煮制2h后,去除表面油脂,用滤布分离汤渣;将杭白菊加入到12倍水中,在250w功率下,微波辐射加热2分钟;将牛骨汤液与杭白菊提取液混合后,再加入混合溶液1%%的蔗糖酯,在50℃下保温预热2分钟,再送入真空减压浓缩罐在真空度0.08MPa、温度70℃条件下进行减压浓缩,浓缩时间为6h;
(4)红豆、花生、莲子、核桃仁用温水浸泡4小时,再与步骤(1)所得糊状物混合置于蒸锅上隔水熏蒸20分钟;
(5)取处理好的红豆、花生、莲子、核桃仁以及百合入盘,兑入适量步骤(1)所得滤液,使料液比满足1∶2(m/V),并置于25℃、绝对压力0.003Pa的真空干燥箱中,渗透处理40min,沥干后待用;
(6)糯米洗净后置于锅中,先兑入步骤(3)所得汤液经大火煮沸后换小火继续煎煮25分钟,再倒入处理好后的红豆、花生、莲子、核桃仁、百合以及剩余各物料,继续混合煎煮15分钟,即得。
Claims (2)
1.一种润肺宁神果脯八宝粥,其特征在于由下列重量份的原料制成:
牛棒骨50-60、杭白菊4-5、红豆16-18、花生20-25、莲子15-18、百合7-8、核桃仁15-20、糯米80-100、胡椒2-3、花椒1-2、葱2-3、姜3-4、蜂蜜7-8、冬瓜条7-8、荔枝干14-16、葡萄干8-15、姜糖5-7、苹果叶1-2、干花豆0.9-1、罗汉果1.1-1.6,蔗糖酯、3-4%的食盐溶液、食盐适量。
2.如权利要求1所述的一种润肺宁神果脯八宝粥的制备方法,其特征在于包括以下步骤:
(1)姜糖磨粉待用;取冬瓜条、荔枝干、葡萄干混合入锅,再兑入适量食盐水混合煎煮18-20分钟,分离锅内的滤液和滤渣,将所得滤渣与姜糖粉混合置于搅拌机搅拌成糊状;
(2)取牛棒骨块,清洗浸泡20-30min,除去牛棒骨中血水,再加水进行预煮,沸腾后去除水中浮沫,再捞出牛棒骨;将预处理后的牛棒骨放入高压斧中,兑入18-20倍的水,于温度121-126℃,压力0.1-0.15MPa,高压煮骨1-1.2h后,打开高压釜盖,添加苹果叶、干花豆、罗汉果、胡椒、花椒、葱、姜以及适量食盐;然后,进行常压煮制55-60min,制成预制牛骨汤;
(3)将预制好的牛骨汤用文火再煮制2-3h后,去除表面油脂,用滤布分离汤渣;将杭白菊加入到12-15倍水中,在250-300w功率下,微波辐射加热2-3分钟;将牛骨汤液与杭白菊提取液混合后,再加入混合溶液1%-1.2%的蔗糖酯,在50-60℃下保温预热2-3分钟,再送入真空减压浓缩罐在真空度0.08-0.1MPa、温度70-75℃条件下进行减压浓缩,浓缩时间为6-7h;
(4)红豆、花生、莲子、核桃仁用温水浸泡4-5小时,再与步骤(1)所得糊状物混合置于蒸锅上隔水熏蒸20-25分钟;
(5)取处理好的红豆、花生、莲子、核桃仁以及百合入盘,兑入适量步骤(1)所得滤液,使料液比满足1∶2(m/V),并置于25-30℃、绝对压力0.003-0.004Pa的真空干燥箱中,渗透处理40-45min,沥干后待用;
(6)糯米洗净后置于锅中,先兑入步骤(3)所得汤液经大火煮沸后换小火继续煎煮25-30分钟,再倒入处理好后的红豆、花生、莲子、核桃仁、百合以及剩余各物料,继续混合煎煮15-20分钟,即得。
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