CN105211763A - 一种长寿竹筒豆酱的制备方法 - Google Patents
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- CN105211763A CN105211763A CN201510725588.1A CN201510725588A CN105211763A CN 105211763 A CN105211763 A CN 105211763A CN 201510725588 A CN201510725588 A CN 201510725588A CN 105211763 A CN105211763 A CN 105211763A
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Abstract
本发明公开了一种长寿竹筒豆酱的制备方法。该方法包括步骤如下：步骤一、称取原料的重量份；步骤二、将黄豆煮熟，冷却，置于阴凉处发酵，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入容器；步骤三、将人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮获得药汤冷却后加入容器中混合；步骤四、将火麻浸泡后晾干去壳加入容器中混合；步骤五、将大枣浸泡后晾干加入容器中混合均匀；步骤六、将蜂蜜加入容器中，并覆盖在加入容器内的原料上表面上，密封容器发酵，然后装入竹筒内密封即可。本方法促进各成分的结合和渗透，使得长寿竹筒豆酱营养丰富均衡，具有保健以及延年益寿的效果。
Description
技术领域
本发明涉及酱料领域，更具体地说，本发明涉及一种长寿竹筒豆酱的制备方法。
背景技术
豆酱是广大农村的一种传统调料，风味独特，食用方便，家庭制作既经济实惠，又便于贮藏。但是一般采用的原料为黄豆、食盐、辣椒、花椒、茴香、桂皮和草叶。采用的制作方法一般都是把将黄豆煮熟，然后拿出来用筛子装了，放阴暗处，上面可以盖张报纸什么的，等黄豆发酶。然后晒干磨成粉。加水，盐调制糊状。放太阳下晒。晒三天左右把新鲜的辣椒等配料切碎放里面继续晒。晒了4、5天左右就可以了。现有的豆酱主要作为咸菜类，作为人们日常饮食的调味剂，并且其与腌制产品相似，存在亚硝酸盐、杂菌变质等有害物质，不利于人体健康和长期食用，所以影响了黄豆酱的产业化发展。
发明内容
本发明的一个目的是解决至少上述问题和/或缺陷，并提供至少后面将说明的优点。
本发明还有一个目的就是提供一种长寿竹筒豆酱的制备方法，通过本方法，有效将原料有益成分进行融合发酵，不但可以制备得到色香味俱全的长寿豆酱，而且亚硝酸盐含量低，提高酶的活性，促进有益微生物的生长，抑制杂菌繁殖，并且本方法促进各成分的结合和渗透，加上竹茎本身的纤维素及一定数量的蛋白质、淀粉、脂肪和树脂等使得长寿豆酱不但营养丰富均衡，而且保健效果更好，既能抑制不良细胞的生长，又能促进新陈代谢，具有保健以及延年益寿的效果，老少皆宜，可长期食用。
为了实现根据本发明的这些目的和其他优点，提供了一种长寿竹筒豆酱的制备方法，包括步骤如下：
步骤一、称取原料的重量份为：黄豆50000份，人参40-60份，党参50-70份，黄芪30-50份，刺五加30-50份，何首乌50-70份，三七40-65份，蜂蜜2800-3300份，灵芝20-40份，鹿茸50-85份，花粉30-50份，太子参35-60份，白术55-80份，火麻1500-2300份，红景天60-85份，绞股蓝60-80份，甘草50-75份，茴香50-75份，花椒50-70份，大枣20-45份和枸杞60-80份；
步骤二、将黄豆煮熟，冷却，置于阴凉处发酵，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入容器；
步骤三、将人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮获得药汤冷却后加入所述容器中混合；
步骤四、将火麻置于40-60℃的水中浸泡后晾干去壳得到火麻仁，将所述火麻仁加入所述容器中混合；
步骤五、将大枣清洗干净后晾干，并加入所述容器中混合均匀；
步骤六、将蜂蜜加入所述容器中，并覆盖在加入所述容器内的原料上表面上，然后将所述容器密封发酵20-40天，将发酵物装入竹筒内密封即可。
优选的是，所述蜂蜜为野生蜂蜜。
优选的是，所述容器为陶瓷容器。
优选的是，所述步骤二中的发酵时间为8-15天。
优选的是，所述步骤三中煎煮加入的水泡过原料，煮滚3-8分钟即得药汤。
优选的是，所述步骤四中火麻浸泡时间为20-60秒钟。
优选的是，所述竹筒经过石灰水浸泡18-25个小时。
优选的是，所述黄豆为广西本地黄豆。
各原料的性能和作用如下：
黄豆：中药味甘，性凉。治心神不宁，失眠，妇女脏躁，烦躁不安，精神抑郁，悲伤欲哭。
人参：味甘、微苦，性温、平。归脾、肺经、心经。补气，固脱，生津，安神，益智。
党参：党参性平，味甘，具有补中益气、健脾益肺、抗癌、降压、抗缺氧、抗衰老之功效，还可以增强人体免疫力，提高超氧化物歧化酶的活性，增强消除自由基的能力，具有调节胃肠运动、抗溃疡、抑制胃酸分泌、降低胃蛋白酶活性的作用。适用于脾肺虚弱、气短心悸、食少便溏、溃疡、贫血、虚喘咳嗽、内热消渴等症。
黄芪：黄芪性甘温，归肺经，有补气升阳、益卫固表之功能。经常用黄芪配伍琼珍灵芝煎汤或泡水代茶饮，具有良好的防病保健作用。
刺五加：其主要含有多种醣类、氨基酸、脂肪酸、维生素A、B1、B2及多量的胡萝卜素；另含有芝麻脂素、甾醇、香豆精、黄酮、木栓酮、非芳香性不饱和有机酸、及多种微量矿物质等。具有调节机体紊乱使之趋于正常的功能。有良好的抗疲劳作用，较人参显著，并能明显的提高耐缺氧能力。补中、益精、强意志、祛风湿、壮筋骨、活血去瘀、健胃利尿等功能。
何首乌：养血滋阴；润肠通便；截疟；祛风；解毒。主血虚头昏目眩；心悸；失眠；肝肾阴虚之腰膝酸软；须发早白；耳鸣；遗精；肠燥便秘；久疟体虚；风疹瘙痒；疮痈；瘰疬；痔疮。
三七：性味甘、微苦，温。散瘀止血，消肿定痛。用于咯血，吐血，衄血，便血，崩漏，外伤出血，胸腹刺痛，跌扑肿痛。
蜂蜜：蜂蜜是一种天然食品，蜂蜜是由单糖类的葡萄糖和果糖构成，可以被人体直接吸收，而不需要酶的分解。蜂蜜一般只含微量维生素，其中有维生素A、维生素B1、维生素B2、维生素B6、维生素C、维生素D、维生素K、尼克酸、泛酸、叶酸、生物素、胆碱等。蜂蜜适宜肺燥咳嗽、干咳无痰之人食用；适宜肠燥便秘，尤其适宜老年人、体弱者、病后、产妇便秘时食用
灵芝：性温，味淡，主治心神不宁，失眠，惊悸，咳喘痰多，虚劳症。
鹿茸：主治肾虚、头晕、耳聋、目暗、阳痿、滑精、宫冷不孕、羸瘦、神疲、畏寒、腰脊冷痛、筋骨痿软、崩漏带下、阴疽不敛及久病虚损等症。
花粉：别名叫天花粉，其性甘、微苦，微寒，主治热病烦渴，肺热燥咳，内热消渴，疮疡肿毒。
太子参：性味甘、微苦；性平，归脾、肺经。用于脾虚体倦，食欲不振，病后虚弱，气阴不足，自汗口渴，肺燥干咳。
白术：味苦，甘，性温。归脾、胃经。健脾益气，燥湿利水，止汗，安胎。用于脾虚食少，腹胀泄泻，痰饮眩悸，水肿，自汗，胎动不安。土白术健脾，和胃，安胎。用于脾虚食少，泄泻便溏，胎动不安。
火麻：其果实中医称“火麻仁”或“大麻仁”入药，性平，味甘，功能：润肠，主治大便燥结。
大枣：又名红枣。特点是维生素含量非常高，有“天然维生素丸”的美誉，具有滋阴补阳，补血之功效。
红景天：性味：寒、甘、涩，具有补气清肺、益智养心、收涩止血、散瘀消肿的功效。主治气虚体弱、病后畏寒、气短乏力、肺热咳嗽、咯血、白带腹泻、跌打损伤等。
绞股蓝：味苦，微甘，性凉，绞股蓝主要有效成份是绞股蓝皂甙、绞股蓝糖甙(多糖)、水溶性氨基酸、黄酮类、多种维生素、微量元素、矿物质等。具有益气健脾，化痰止咳，清热解毒的功效。用于体虚乏力；虚劳失精；白细胞减少症；高脂血症；病毒性肝炎；慢性胃肠炎；慢性气管炎。
甘草：补脾益气，清热解毒，祛痰止咳，缓急止痛，调和诸药。用于脾胃虚弱，倦怠乏力，心悸气短，咳嗽痰多，脘腹、四肢挛急疼痛，痈肿疮毒，缓解药物毒性、烈性。
茴香：含有丰富的维生素B1、B2、C、PP、胡萝卜素以及纤维素，导致它具有特殊的香辛气味的是茴香油，可以刺激肠胃的神经血管，具有健胃理气的功效。
花椒：温中散寒，除湿，止痛，杀虫，解鱼腥毒。
枸杞：性味甘，平，养肝，滋肾，润肺。
本发明至少包括以下有益效果：通过将黄豆进行带皮发酵获得营养丰富，利于分解吸收，而且酶活性增强的黄豆仁，再将人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒和枸杞和白术分别煎煮得到药汤与黄豆一起混合，再加入火麻仁和大枣，最后加蜂蜜封口发酵，使其发酵效果好，有利于有益微生物的生长，同时抑制杂菌繁殖，提高安全卫士指数，使其充分发酵及反应，又能有效降低亚硝酸盐的含量，最后发酵出来的豆酱装入竹筒密封保存一段时间可以有效提高长寿的效果，加上竹茎本身的纤维素及一定数量的蛋白质、淀粉、脂肪和树脂等使得长寿豆酱不但营养丰富均衡，气味更加清香，味道更加甘甜，备受消费者青睐，而且既能抑制不良细胞的生长，又能促进新陈代谢，大大促进保健效果，有利于产业化发展，老少皆宜，长期食用，长寿效果更加显著。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
实施例1
本方案制备长寿竹筒豆酱的方法，包括步骤如下：
步骤一、称取原料的重量份为：广西本地黄豆50000份，人参45份，党参55份，黄芪45份，刺五加40份，何首乌65份，三七50份，蜂蜜3000份，灵芝30份，鹿茸60份，花粉35份，太子参40份，白术60份，火麻2000份，红景天60份，绞股蓝60份，甘草50份，茴香50份，花椒50份，大枣20份和枸杞60份；
步骤二、将广西本地黄豆煮熟，冷却，置于阴凉处发酵，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入容器；
步骤三、将人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮获得药汤冷却后加入所述容器中混合；
步骤四、将火麻置于55℃的水中浸泡后晾干去壳得到火麻仁，将所述火麻仁加入所述容器中混合；
步骤五、将大枣洗净晾干，并加入所述容器中混合均匀；
步骤六、将蜂蜜加入所述容器中，并覆盖在加入所述容器内的原料上表面上，然后将所述容器密封发酵25天，将发酵物装入竹筒内密封即可。
实施例2
本方案制备长寿竹筒豆酱的方法，包括步骤如下：
步骤一、称取原料的重量份为：黄豆50000份，人参40份，党参50份，黄芪30份，刺五加30份，何首乌50份，三七40份，野生蜂蜜2800份，灵芝20份，鹿茸50份，花粉30份，太子参35份，白术55份，火麻1500份，红景天85份，绞股蓝80份，甘草75份，茴香75份，花椒70份，大枣45份和枸杞80份；
步骤二、将黄豆煮熟，冷却，置于阴凉处发酵8天，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入陶瓷容器；
步骤三、加水泡过人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮3分钟，获得药汤冷却后加入所述陶瓷容器中混合；
步骤四、将火麻置于40℃的水中浸泡20秒钟后晾干去壳得到火麻仁，将所述火麻仁加入所述陶瓷容器中混合；
步骤五、将大枣洗净后晾干，并加入所述陶瓷容器中混合均匀；
步骤六、将野生蜂蜜加入所述陶瓷容器中，并覆盖在加入所述陶瓷容器内的原料上表面上，然后将所述陶瓷容器密封发酵20天，将发酵物装入竹筒内密封，且竹筒经过石灰水浸泡18个小时，所用的竹筒为水竹的一节，或者其他内空的竹子的一节或几节，下端留节封闭，上端去竹节作为开口。
实施例3
本方案制备长寿竹筒豆酱的方法，包括步骤如下：
步骤一、称取原料的重量份为：黄豆50000份，人参60份，党参70份，黄芪50份，刺五加50份，何首乌70份，三七65份，野生蜂蜜3300份，灵芝40份，鹿茸85份，花粉50份，太子参60份，白术80份，火麻2300份，红景天65份，绞股蓝70份，甘草65份，茴香70份，花椒55份，大枣30份和枸杞75份；
步骤二、将黄豆煮熟，冷却，置于阴凉处发酵15天，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入陶瓷容器；
步骤三、加水泡过人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮8分钟，获得药汤冷却后加入所述陶瓷容器中混合；
步骤四、将火麻置于60℃的水中浸泡60秒钟后晾干去壳得到火麻仁，将所述火麻仁加入所述陶瓷容器中混合；
步骤五、将大枣洗干净后晾干，并加入所述陶瓷容器中混合均匀；
步骤六、将野生蜂蜜加入所述陶瓷容器中，并覆盖在加入所述陶瓷容器内的原料上表面上，然后将所述陶瓷容器密封发酵40天，将发酵物装入竹筒内密封，且竹筒经过石灰水浸泡25个小时，所用的竹筒为斗笠竹的一节，下端留节封闭，上端去竹节作为开口。
实施例4
本方案制备长寿竹筒豆酱的方法，包括步骤如下：
步骤一、称取原料的重量份为：黄豆50000份，人参55份，党参65份，黄芪40份，刺五加40份，何首乌65份，三七45份，野生蜂蜜2900份，灵芝35份，鹿茸80份，花粉35份，太子参40份，白术60份，火麻2200份，红景天65份，绞股蓝65份，甘草50份，茴香55份，花椒55份，大枣25份和枸杞60份；
步骤二、将黄豆煮熟，冷却，置于阴凉处发酵10天，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入陶瓷容器；
步骤三、加水泡过人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮5分钟，获得药汤冷却后加入所述陶瓷容器中混合；
步骤四、将火麻置于55℃的水中浸泡40秒钟后晾干去壳得到火麻仁，将所述火麻仁加入所述陶瓷容器中混合；
步骤五、将大枣洗干净后晾干，并加入所述陶瓷容器中混合均匀；
步骤六、将野生蜂蜜加入所述陶瓷容器中，并覆盖在加入所述陶瓷容器内的原料上表面上，然后将所述陶瓷容器密封发酵35天，将发酵物装入竹筒内密封，且竹筒经过石灰水浸泡24个小时，装入竹筒半天左右即可销售食用，气味清香怡人，味道甘甜爽口。
通过本方案制备得的长寿豆酱给20个家庭各1竹筒，食用后，反馈意见都为好评，味道相当好，并且需求量增加，每个家庭每个月平均需要量都达到12竹筒以上，而且还介绍有亲戚朋友过来要，同时他们反映可以拌面包，拌稀饭，拌干饭及菜肴的调料，还可以当小吃食用，味道清香可口，不腻，而且吃了一段时间后感觉精神状态好，睡眠质量好，情绪稳定，精力旺盛，并且经常食用的家庭平均寿命长，统计食用的家庭中自然寿命都达到86-91岁，而且身体状况良好。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出的实施例。
Claims (8)
1.一种长寿竹筒豆酱的制备方法，其特征在于，包括步骤如下：
步骤一、称取原料的重量份为：黄豆50000份，人参40-60份，党参50-70份，黄芪30-50份，刺五加30-50份，何首乌50-70份，三七40-65份，蜂蜜2800-3300份，灵芝20-40份，鹿茸50-85份，花粉30-50份，太子参35-60份，白术55-80份，火麻1500-2300份，红景天60-85份，绞股蓝60-80份，甘草50-75份，茴香50-75份，花椒50-70份，大枣20-45份和枸杞60-80份；
步骤二、将黄豆煮熟，冷却，置于阴凉处发酵，然后晒干或烘干后去壳得到麦仁，再将所述麦仁装入容器；
步骤三、将人参，党参，黄芪，刺五加，何首乌，三七，灵芝，鹿茸，花粉，太子参，红景天，绞股蓝，甘草，茴香，花椒，枸杞和白术分别煎煮获得药汤冷却后加入所述容器中混合；
步骤四、将火麻置于40-60℃的水中浸泡后晾干去壳得到火麻仁，将所述火麻仁加入所述容器中混合；
步骤五、将大枣清洗干净后晾干，并加入所述容器中混合均匀；
步骤六、将蜂蜜加入所述容器中，并覆盖在加入所述容器内的原料上表面上，然后将所述容器密封发酵20-40天，将发酵物装入竹筒内密封即可。
2.根据权利要求1所述的长寿竹筒豆酱的制备方法，其特征在于，所述蜂蜜为野生蜂蜜。
3.根据权利要求1所述的长寿竹筒豆酱的制备方法，其特征在于，所述容器为陶瓷容器。
4.根据权利要求1所述的长寿竹筒豆酱的制备方法，其特征在于，所述步骤二中的发酵时间为8-15天。
5.根据权利要求1所述的长寿竹筒豆酱的制备方法，其特征在于，所述步骤三中煎煮加入的水泡过原料，煮滚3-8分钟即得药汤。
6.根据权利要求1所述的长寿竹筒豆酱的制备方法，其特征在于，所述步骤四中火麻浸泡时间为20-60秒钟。
7.根据权利要求1所述的长寿竹筒豆酱的制备方法，其特征在于，所述竹筒经过石灰水浸泡18-25个小时。
8.根据权利要求1-7任一项所述的长寿黄豆酱的制备方法，其特征在于，所述黄豆为广西本地黄豆。
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