CN105166855A - 一种椰果粒乳酸甜酱 - Google Patents
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Classifications
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- 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
Abstract
一种椰果粒乳酸甜酱,由以下重量份原料制成:面粉230-240、抹茶粉50-60、酵母粉15-16、黑米汁50-55、米曲霉14-15、14oBe盐水280-290、椰果粒60-65、蛹虫草菌丝发酵液30-35、纯牛奶80-85、鱼骨粉8-10等;本发明的甜酱,在制备甜酱时,添加抹茶粉,有抹茶的怡人香气,香味独特,加入蛹虫草富硒椰果酸奶,蛹虫草菇清香、酸甜适口、凝乳均匀,用富硒乳酸菌发酵,增加其有机硒含量,促进人们身体健康,加入椰果粒,提供风味独特的功能性食品,添加在甜面酱中,提供抗病、抗肿瘤等的保健功能,口感好,以及白术、黄芪、人参、鸭跖草、栀子等提取物的添加,能清肝火、凉血止血、健脾益气,有良好的保健功能。
Description
技术领域
本发明涉及一种椰果粒乳酸甜酱,尤其涉及一种椰果粒乳酸甜酱及其制备方法。
背景技术
人们在日常生活中经常食用酱,酱有辣酱、甜酱等,种类较多。酱可作为做菜的调味品,也可直接食用,口感很好。传统的酱在制作时主要注重其口感,在其保健养生领域没有过多涉及,而人们对很多食品包括酱的保健功能越来越重视。
发明内容
本发明克服了现有技术不足,提供了一种椰果粒乳酸甜酱。
本发明是通过以下技术方案实现的:
一种椰果粒乳酸甜酱,由以下重量份原料制成:面粉230-240、抹茶粉50-60、酵母粉15-16、黑米汁50-55、米曲霉14-15、14oBe盐水280-290、椰果粒60-65、蛹虫草菌丝发酵液30-35、纯牛奶80-85、鱼骨粉8-10、蔗糖8-10、富硒乳酸菌7-8、玄米50-60、蓝莓干45-50、黑糖30-35、白术6-8、黄芪5-6、人参6-7、鸭跖草5-6、栀子4-5、槐花5-6、缬草2-3、水适量。
一种椰果粒乳酸甜酱的制备方法,包括以下步骤:
(1)将面粉、抹茶粉合并,混匀后取其混合物的三分之二,置于容器中,加适量水、酵母粉,和成面团,在28-30℃条件下发酵,发酵好后添加剩余三分之一的混合粉、黑米汁、适量水,再次搅拌和面,3-4小时后切成块,置于蒸锅中蒸熟,得馒头备用;
(2)将馒头取出,待其冷却后制成碎块,均匀播种米曲霉,得面曲,将面曲放入发酵池内,添加一半盐水,在53-55℃条件下发酵7-8天,得发酵酱醅,在加入剩余盐水,搅拌后得甜酱备用;
(3)将蛹虫草菌丝发酵液、纯牛奶、鱼骨粉、椰果粒、蔗糖、富硒乳酸菌合并,搅拌后置于容器中,于40-41℃条件下发酵4-5小时,得虫草椰果富硒酸奶;
(4)将黑糖倒入锅中,加入相同质量的水,加热至黑糖融化,倒入蓝莓干,加热熬制,加热时不断搅拌,15-20分钟后停止加热,取锅中所有物料备用;
(5)将白术、黄芪、人参、鸭跖草、栀子、槐花、缬草用5-10倍量的水加热提取,过滤,将所得滤液加热浓缩,得中药浓缩液备用;
(6)将剩余原料中除水外的其他物料与甜酱、虫草椰果富硒酸奶、步骤4中所有物料、中药浓缩液合并,混合均匀后包装即可。
与现有技术相比,本发明的优点是:
本发明的甜酱,在制备甜酱时,添加抹茶粉,有抹茶的怡人香气,香味独特,加入蛹虫草富硒椰果酸奶,蛹虫草菇清香、酸甜适口、凝乳均匀,用富硒乳酸菌发酵,增加其有机硒含量,促进人们身体健康,加入椰果粒,提供风味独特的功能性食品,添加在甜面酱中,提供抗病、抗肿瘤等的保健功能,口感好,以及白术、黄芪、人参、鸭跖草、栀子等提取物的添加,能清肝火、凉血止血、健脾益气,有良好的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种椰果粒乳酸甜酱,由以下重量份(Kg)原料制成:面粉230、抹茶粉50、酵母粉15、黑米汁50、米曲霉14、14oBe盐水280、椰果粒60、蛹虫草菌丝发酵液30、纯牛奶80、鱼骨粉8、蔗糖8、富硒乳酸菌7、玄米50、蓝莓干45、黑糖30、白术6、黄芪5、人参6、鸭跖草5、栀子4、槐花5、缬草2、水适量。
一种椰果粒乳酸甜酱的制备方法,包括以下步骤:
(1)将面粉、抹茶粉合并,混匀后取其混合物的三分之二,置于容器中,加适量水、酵母粉,和成面团,在28℃条件下发酵,发酵好后添加剩余三分之一的混合粉、黑米汁、适量水,再次搅拌和面,3小时后切成块,置于蒸锅中蒸熟,得馒头备用;
(2)将馒头取出,待其冷却后制成碎块,均匀播种米曲霉,得面曲,将面曲放入发酵池内,添加一半盐水,在53℃条件下发酵7天,得发酵酱醅,在加入剩余盐水,搅拌后得甜酱备用;
(3)将蛹虫草菌丝发酵液、纯牛奶、鱼骨粉、椰果粒、蔗糖、富硒乳酸菌合并,搅拌后置于容器中,于40℃条件下发酵4小时,得虫草椰果富硒酸奶;
(4)将黑糖倒入锅中,加入相同质量的水,加热至黑糖融化,倒入蓝莓干,加热熬制,加热时不断搅拌,15分钟后停止加热,取锅中所有物料备用;
(5)将白术、黄芪、人参、鸭跖草、栀子、槐花、缬草用5倍量的水加热提取,过滤,将所得滤液加热浓缩,得中药浓缩液备用;
(6)将剩余原料中除水外的其他物料与甜酱、虫草椰果富硒酸奶、步骤4中所有物料、中药浓缩液合并,混合均匀后包装即可。
Claims (2)
1.一种椰果粒乳酸甜酱,其特征在于,由以下重量份原料制成:面粉230-240、抹茶粉50-60、酵母粉15-16、黑米汁50-55、米曲霉14-15、14oBe盐水280-290、椰果粒60-65、蛹虫草菌丝发酵液30-35、纯牛奶80-85、鱼骨粉8-10、蔗糖8-10、富硒乳酸菌7-8、玄米50-60、蓝莓干45-50、黑糖30-35、白术6-8、黄芪5-6、人参6-7、鸭跖草5-6、栀子4-5、槐花5-6、缬草2-3、水适量。
2.如权利要求1所述的一种椰果粒乳酸甜酱的制备方法,其特征在于,包括以下步骤:
(1)将面粉、抹茶粉合并,混匀后取其混合物的三分之二,置于容器中,加适量水、酵母粉,和成面团,在28-30℃条件下发酵,发酵好后添加剩余三分之一的混合粉、黑米汁、适量水,再次搅拌和面,3-4小时后切成块,置于蒸锅中蒸熟,得馒头备用;
(2)将馒头取出,待其冷却后制成碎块,均匀播种米曲霉,得面曲,将面曲放入发酵池内,添加一半盐水,在53-55℃条件下发酵7-8天,得发酵酱醅,在加入剩余盐水,搅拌后得甜酱备用;
(3)将蛹虫草菌丝发酵液、纯牛奶、鱼骨粉、椰果粒、蔗糖、富硒乳酸菌合并,搅拌后置于容器中,于40-41℃条件下发酵4-5小时,得虫草椰果富硒酸奶;
(4)将黑糖倒入锅中,加入相同质量的水,加热至黑糖融化,倒入蓝莓干,加热熬制,加热时不断搅拌,15-20分钟后停止加热,取锅中所有物料备用;
(5)将白术、黄芪、人参、鸭跖草、栀子、槐花、缬草用5-10倍量的水加热提取,过滤,将所得滤液加热浓缩,得中药浓缩液备用;
(6)将剩余原料中除水外的其他物料与甜酱、虫草椰果富硒酸奶、步骤4中所有物料、中药浓缩液合并,混合均匀后包装即可。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103355647A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的乌鸡甜面酱 |
CN104161258A (zh) * | 2014-05-19 | 2014-11-26 | 何群 | 一种保健甜面酱及其制备方法 |
CN104839630A (zh) * | 2015-05-28 | 2015-08-19 | 郑州轻工业学院 | 一种不含人工添加剂的非发酵型番茄黄豆酱及其制作方法 |
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CN103355647A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的乌鸡甜面酱 |
CN104161258A (zh) * | 2014-05-19 | 2014-11-26 | 何群 | 一种保健甜面酱及其制备方法 |
CN104839630A (zh) * | 2015-05-28 | 2015-08-19 | 郑州轻工业学院 | 一种不含人工添加剂的非发酵型番茄黄豆酱及其制作方法 |
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