CN105494856A - 一种辣木籽果脯的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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Abstract
本发明涉及一种辣木籽果脯的制作方法,属于食品加工领域,所采用原料包括:牛大力,辣木籽粉、蜂花粉液、鱼肝油、柠檬酸,以及由海金沙、玉米须、松寄生、谷芽、茯苓6味中药制得的中药提取液;制作方法包括主料牛大力的预处理(包括清洗、浸泡、斩切、复水浸泡、烫漂、蒸熟)、糖液的制作、真空浸糖、干燥、回软,以及后续的灭菌、冷却、装罐、密封、包装。通过本发明制作方法所制得的辣木籽果脯色泽优良、软硬适中、酸甜爽口、美味可口;携带、食用方便;营养丰富,具有极好的保健功效;并且不添加任何防腐剂,安全健康。
Description
【技术领域】
本发明涉及食品加工领域,尤其是一种辣木籽果脯的制作方法。
【技术背景】
牛大力,别名猪脚笠、金钟根、山莲藕、倒吊金钟、大力薯,为豆科崖豆藤属植物,主要分布于我国福建、湖南、广东、广西、云南和贵州。牛大力以根入药,主要成份为蛋白质、淀粉质及生物碱等。其块根呈圆柱状或是几个纺锤状体连成一串,颜色为浅黄色或者土黄色,横切面皮部近白色,内侧为一层不明显的棕色环纹,中间部分接近白色。品质较好的牛大力表现为:薯块较大、颜色白皙、粉质强、稍带甜味。牛大力药食同源,既可以入药,也可以食用。具有养肾补虚,强筋活络,有平肝、润肺之功效,主治肾虚,对气虚、腰酸腿痛、风湿病、慢性肝炎、支气管炎、咳嗽、肺结核等有很好的疗效,是制药企业加工中成药、保健品的常用原料,也被广泛用作煲汤原料,煲汤味道甘香甜口,口味极佳。
牛大力以其对人体具有极好的保健效果,深受人们喜爱。近年来,人们针对牛大力在医药、食品方面的应用做了较多研究,并取得了一定成果,研究出了一些牛大力制品,但现有的多数牛大力制品均不能适应现代生活的节奏,方便人们携带和食用。目前市面上出现了较多的蜜饯类食品(即果脯),由果蔬用糖或蜂蜜腌制后加工制成,携带、食用方便,美味可口,作为休闲食品,备受欢迎。但目前尚未见有辣木籽果脯。另外,现有的果脯一般是单一果品制作,不仅口味单一,而且只能作为休闲食品食用,而没有保健功效。
【发明内容】
鉴于以上提出的问题,本发明提供了一种辣木籽果脯的制作方法。采用本发明加工方法制得的辣木籽果脯美味可口,携带、食用方便,营养丰富,具有很好的保健功效,且不添加任何防腐剂,安全健康。
为了达到上述目的,本发明提供了以下技术方案:
一种辣木籽果脯的制作方法,采用如下重量百分比的原料:牛大力40-60%,辣木籽粉15-25%、蜂花粉液3-5%、鱼肝油0.5-1.0%、柠檬酸0.4-1.0%、中药提取液21-30%;其中,所述中药提取液由海金沙15-20份、玉米须10-15份、松寄生5-10份、谷芽10-15份、茯苓6-12份经粉碎后混合,加入中药总重量6-8倍的清水,武火煮沸,再用文火煎煮30-40min,过滤取滤液制得;所述制作方法包括如下步骤:
1)先将牛大力除杂、洗净,而后放入清水中浸泡5-8h,至体态肥润、色黄、断面呈角质透明状;而后进行斩切,可以切成片状、立方丁状或长条形;
2)将切好的牛大力放入清水中复水浸泡30-60min,而后投入沸水中烫漂,至水再次沸腾,迅速捞出,沥干后蒸熟;
3)将中药提取液煮沸,而后加入辣木籽粉,小火加热搅拌至辣木籽粉完全溶解;再加入蜂花粉液、鱼肝油、柠檬酸,继续加热搅拌使充分混合,制成混合糖液;
4)将步骤2)蒸熟后的牛大力放入步骤3)中制得的糖液中,加热至沸腾后,文火保持沸腾5-8min,停火;而后放入真空浸渍罐中,在温度为50-60℃、真空度为0.080MPa-0.085MPa的条件下,真空浸糖10-15min;再在常温常压下浸糖4-6h后,捞出,沥干糖液;
5)将步骤4)真空浸糖后的牛大力置于60℃-65℃恒温鼓风干燥箱中干燥,至牛大力表面有粘性但不粘手,取出,静止8-10h回软,得果脯粗品;
6)将经步骤5)干燥后的果脯粗品置于巴氏灭菌器中,在80-85℃条件下灭菌10-15s,而后取出冷却至22-24℃,再装罐、密封、包装,得成品辣木籽果脯。
优选地,采用如下重量百分比的原料:牛大力48%,辣木籽粉17%、蜂花粉液4%、鱼肝油0.6%、柠檬酸0.4%、中药提取液30%;其中,所述中药提取液由海金沙16份、玉米须14份、松寄生7份、谷芽13份、茯苓9份经粉碎后混合,加入中药总重量7倍的清水,武火煮沸,再用文火煎煮35min,过滤取滤液制得。
本发明所采用中药成份之药理药性:
牛大力:味甘,性平,归肺、肾经。具有平肝润肺,养肾补虚,强筋活络之功效。用于肾虚,血气不旺,腰肌劳损,风湿性关节炎,治肺热,肺虚咳嗽,肺结核,慢性支气管炎,慢性肝炎,遗精,白带。
海金沙:性寒,味甘。归膀胱,小肠经。具有补脾健胃,清利湿热,通淋止痛的功效。可用于治尿路感染,尿路结石,白浊,白带,肝炎,肾炎水肿,咽喉肿痛,痄腮,肠炎,痢疾,皮肤湿疹,带状疱疹。
玉米须:又称“龙须”,味甘,性平,有广泛的预防保健用途。可以降血脂、血压、血糖,利尿凉血、泻热祛湿、平肝利胆、抗过敏、消肿。可用于治疗肾炎水肿、脚气,黄疸肝炎、高血压、胆囊炎、胆结石、糖尿病、鼻窦炎、乳腺炎等
谷芽:味甘;性平。归脾经;胃经。具有消食化积,健脾开胃,生津液,益元气的功效。可用于食积气滞;胀满泄泻;脾虚少食;脚气浮肿。
松寄生:味苦、甘,性平。入肝、肾经。具有补肝肾,强筋骨,祛风湿的功效。主腰膝酸痛;筋骨痿弱;肢体偏枯;风湿痹痛;头错目眩;胎动不安,崩漏下血。
茯苓:味甘淡平,入心、肺、脾经。具有渗湿利水,健脾和胃,宁心安神的功效。可治小便不利,水肿胀满,痰饮咳逆,呕逆,恶阻,泄泻,遗精,淋浊,惊悸,健忘等症。
蜂花粉:其中含有30多种人体必需的微量元素。20多种氨基酸、30多种黄酮类、萜烯类、维生素、酯类等天然成份,具有降血糖、抗菌、消炎、抗过敏和增强细胞功能活力,保护肝脏,保护胃黏膜,增强免疫力,延缓衰老等作用。
鱼肝油:主要是维生素A和D。维生素A的主要功能是维持机体正常生长、生殖、视觉、上皮组织健全及抗感染免疫功能;维生素D的主要功能是促进小肠黏膜对钙、磷的吸收;促进肾小管对钙磷的重吸收。
辣木籽粉:味甘,性温,入脾,具有益气补血、健脾暖胃、缓中止痛、活血化淤的作用。
本发明提供的一种辣木籽果脯的制作方法,与现有技术相比,具有以下有益效果:
1、本发明以牛大力为主要原料,以海金沙、玉米须、松寄生、谷芽、茯苓6味中药提取液与辣木籽粉混合制得糖液,再加入蜂花粉液、鱼肝油和柠檬酸,用以腌制牛大力进而加工制得辣木籽果脯。所得辣木籽果脯营养丰富,具有很好的保健功效,不但具有平肝润肺,养肾补虚,强筋活络之功效,还辅以清利湿热、利尿凉血、补脾健胃、消食化积、补肝益肾、生津益气、增强免疫等作用。
2、牛大力具有一定的苦涩味,本发明在加工制作辣木籽果脯过程中,通过浸泡、烫漂处理可除去原料本身的苦涩味。采用真空浸糖,渗糖过程温度低,可避免糖液的焦糖化;且真空浸糖,以浓度梯度为传质推动力使糖液有效地向牛大力内部扩散,加快渗糖速率,缩短渗糖时间,提高渗糖效率,可很好地保持牛大力中的营养成分不易破坏,并且糖液渗透均匀,制得的果脯色泽优良、口感风味独特。
3、采用本发明的制作方法所制作出的辣木籽果脯,色泽淡黄、透亮,软硬适中,酸甜爽口,适应广大人群和儿童的口味,作为休闲食品可直接食用,携带和食用方便,并且不添加任何防腐剂,安全健康。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面的理解本发明,但不可以以任何方式限制本发明。
实施例1
一种辣木籽果脯的制作方法,采用如下重量百分比的原料:牛大力40%,辣木籽粉25%、蜂花粉液5%、鱼肝油1.0%、柠檬酸1.0%、中药提取液28%;其中,所述中药提取液由海金沙15份、玉米须10份、松寄生5份、谷芽10份、茯苓6份经粉碎后混合,加入中药总重量6倍的清水,武火煮沸,再用文火煎煮30min,过滤取滤液制得;所述制作方法包括如下步骤:
1)先将牛大力除杂、洗净,而后放入清水中浸泡5h,至体态肥润、色黄、断面呈角质透明状;而后切成片状;
2)将切好的牛大力放入清水中复水浸泡30min,而后投入沸水中烫漂,至水再次沸腾,迅速捞出,沥干后蒸熟;
3)将中药提取液煮沸,而后加入辣木籽粉,小火加热搅拌至辣木籽粉完全溶解;再加入蜂花粉液、鱼肝油、柠檬酸,继续加热搅拌使充分混合,制成混合糖液;
4)将步骤2)蒸熟后的牛大力放入步骤3)中制得的糖液中,加热至沸腾后,文火保持沸腾5min,停火;而后放入真空浸渍罐中,在温度为50℃、真空度为0.080MPa的条件下,真空浸糖10min;再在常温常压下浸糖6h后,捞出,沥干糖液;
5)将步骤4)真空浸糖后的牛大力置于60℃恒温鼓风干燥箱中干燥,至牛大力表面有粘性但不粘手,取出,静止8h回软,得果脯粗品;
6)将经步骤5)干燥后的果脯粗品置于巴氏灭菌器中,在80℃条件下灭菌15s,而后取出冷却至22℃,再装罐、密封、包装,得成品辣木籽果脯。
实施例2
一种辣木籽果脯的制作方法,采用如下重量百分比的原料:牛大力48%,辣木籽粉17%、蜂花粉液4%、鱼肝油0.6%、柠檬酸0.4%、中药提取液30%;其中,所述中药提取液由海金沙16份、玉米须14份、松寄生7份、谷芽13份、茯苓9份经粉碎后混合,加入中药总重量7倍的清水,武火煮沸,再用文火煎煮35min,过滤取滤液制得;所述制作方法包括如下步骤:
1)先将牛大力除杂、洗净,而后放入清水中浸泡6h,至体态肥润、色黄、断面呈角质透明状;而后切成立方丁状;
2)将切好的牛大力放入清水中复水浸泡45min,而后投入沸水中烫漂,至水再次沸腾,迅速捞出,沥干后蒸熟;
3)将中药提取液煮沸,而后加入辣木籽粉,小火加热搅拌至辣木籽粉完全溶解;再加入蜂花粉液、鱼肝油、柠檬酸,继续加热搅拌使充分混合,制成混合糖液;
4)将步骤2)蒸熟后的牛大力放入步骤3)中制得的糖液中,加热至沸腾后,文火保持沸腾7min,停火;而后放入真空浸渍罐中,在温度为55℃、真空度为0.080MPa的条件下,真空浸糖12min;再在常温常压下浸糖5h后,捞出,沥干糖液;
5)将步骤4)真空浸糖后的牛大力置于62℃恒温鼓风干燥箱中干燥,至牛大力表面有粘性但不粘手,取出,静止9h回软,得果脯粗品;
6)将经步骤5)干燥后的果脯粗品置于巴氏灭菌器中,在84℃条件下灭菌12s,而后取出冷却至23℃,再装罐、密封、包装,得成品辣木籽果脯。
实施例3
一种辣木籽果脯的制作方法,采用如下重量百分比的原料:牛大力60%,辣木籽粉15%、蜂花粉液3%、鱼肝油0.5%、柠檬酸0.5%、中药提取液21%;其中,所述中药提取液由海金沙20份、玉米须15份、松寄生10份、谷芽15份、茯苓12份经粉碎后混合,加入中药总重量8倍的清水,武火煮沸,再用文火煎煮40min,过滤取滤液制得;所述制作方法包括如下步骤:
1)先将牛大力除杂、洗净,而后放入清水中浸泡8h,至体态肥润、色黄、断面呈角质透明状;而后切成长条形;
2)将切好的牛大力放入清水中复水浸泡60min,而后投入沸水中烫漂,至水再次沸腾,迅速捞出,沥干后蒸熟;
3)将中药提取液煮沸,而后加入辣木籽粉,小火加热搅拌至辣木籽粉完全溶解;再加入蜂花粉液、鱼肝油、柠檬酸,继续加热搅拌使充分混合,制成混合糖液;
4)将步骤2)蒸熟后的牛大力放入步骤3)中制得的糖液中,加热至沸腾后,文火保持沸腾8min,停火;而后放入真空浸渍罐中,在温度为60℃、真空度为0.085MPa的条件下,真空浸糖15min;再在常温常压下浸糖4h后,捞出,沥干糖液;
5)将步骤4)真空浸糖后的牛大力置于65℃恒温鼓风干燥箱中干燥,至牛大力表面有粘性但不粘手,取出,静止10h回软,得果脯粗品;
6)将经步骤5)干燥后的果脯粗品置于巴氏灭菌器中,在85℃条件下灭菌10s,而后取出冷却至24℃,再装罐、密封、包装,得成品辣木籽果脯。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (4)
1.一种辣木籽果脯的制作方法,其特征在于,采用如下重量百分比的原料:牛大力40-60%,辣木籽粉15-25%、蜂花粉液3-5%、鱼肝油0.5-1.0%、柠檬酸0.4-1.0%、中药提取液21-30%;其中,所述中药提取液由海金沙15-20份、玉米须10-15份、松寄生5-10份、谷芽10-15份、茯苓6-12份经粉碎后混合,加入中药总重量6-8倍的清水,武火煮沸,再用文火煎煮30-40min,过滤取滤液制得;所述制作方法包括如下步骤:
1)先将牛大力除杂、洗净,而后放入清水中浸泡5-8h,至体态肥润、色黄、断面呈角质透明状;而后进行斩切;
2)将切好的牛大力放入清水中复水浸泡30-60min,而后投入沸水中烫漂,至水再次沸腾,迅速捞出,沥干后蒸熟;
3)将中药提取液煮沸,而后加入辣木籽粉,小火加热搅拌至辣木籽粉完全溶解;再加入蜂花粉液、鱼肝油、柠檬酸,继续加热搅拌使充分混合,制成混合糖液;
4)将步骤2)蒸熟后的牛大力放入步骤3)中制得的糖液中,加热至沸腾后,文火保持沸腾5-8min,停火;而后放入真空浸渍罐中,在温度为50-60℃、真空度为0.080MPa-0.085MPa的条件下,真空浸糖10-15min;再在常温常压下浸糖4-6h后,捞出,沥干糖液;
5)将步骤4)真空浸糖后的牛大力置于60℃-65℃恒温鼓风干燥箱中干燥,至牛大力表面有粘性但不粘手,取出,静止8-10h回软,得果脯粗品;
6)将经步骤5)干燥后的果脯粗品置于巴氏灭菌器中,在80-85℃条件下灭菌10-15s,而后取出冷却至22-24℃,再装罐、密封、包装,得成品辣木籽果脯。
2.根据权利要求1所述的辣木籽果脯的制作方法,其特征在于,采用如下重量百分比的原料:牛大力48%,辣木籽粉17%、蜂花粉液4%、鱼肝油0.6%、柠檬酸0.4%、中药提取液30%;其中,所述中药提取液由海金沙16份、玉米须14份、松寄生7份、谷芽13份、茯苓9份经粉碎后混合,加入中药总重量7倍的清水,武火煮沸,再用文火煎煮35民,过滤取滤液制得。
3.根据权利要求2所述的辣木籽果脯的制作方法,其特征在于:步骤1)中,牛大力斩切成片状、立方丁状或长条形
4.一种辣木籽果脯,其特征在于:根据权利要求1-3任一所述制作方法制成。
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