CN105533454A - 一种即食微波真空冷冻干燥醋泡黑豆 - Google Patents
一种即食微波真空冷冻干燥醋泡黑豆 Download PDFInfo
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Abstract
本发明涉及一种即食微波真空冷冻干燥醋泡黑豆,本发明主要是由黑豆、陈醋、柚子皮、绿茶、百香果组成。该方法是将黑豆经过一定程度的蒸煮,再经过陈醋、柚子皮、绿茶及百香果浸泡,最后采用微波冷冻干燥而成的一种具有独特的陈醋柚子皮、绿茶及百香果风味和一定保健功效的产品,方便携带和食用。
Description
技术领域
本发明属于食品加工领域,更具体涉及一种即食微波真空冷冻干燥醋泡黑豆。
背景技术
醋豆,我国古文早有记载,1973年发掘的长沙马王堆汉墓三号墓帛书中,除有《易经》、《老子》外,还从中发现了大量医病资料,后经整理研究发现是我国最早的远古时代的医著,名《五十二病方》,其中就有关于醋豆之记载,载:“黑豆煮醋,滋胃肾,小便癃闭。”其实我国民间自古就有醋泡豆之说,如醋蛋治百病,如醋泡花生、醋泡黑豆能降血压、减肥、美容、抗感冒、解毒、治便秘等。
醋泡黑豆是中医治疗肾虚的黄金验方,醋泡黑豆具有美容、减肥、补肾、明目、乌发功能,有效改善便秘、高血压、高血脂、腰酸腿痛、糖尿病、前列腺病、白发、冠心病和看电脑、电视时间长引起的视力下降、眼睛疼痛、干涩、头晕、头痛。同时醋泡黑豆对于改善近视等眼部疾病都有很好的作用。用醋泡黑豆主要是为了人们更好的吸收黑豆中的花青素,有研究表明黑豆在PH值小于7的环境中抗氧化抗自由基的能力最好,花青素也更容易被人体吸收。
目前,醋泡黑豆主要是采用传统的浸泡方式进行制作,产品大多属于家庭小作坊式生产,其质量品质及保质期安全都无法得到保证,且由于带液体产品,食用、保存及携带不方便,无法满足大多数消费者的需求。本发明结合传统工艺,并添加一些具有保健功效成分与现代微波冻干技术,制作出一种具有特殊风味和一定保健功效的醋泡黑豆产品,食用方便,携带方便,保存方便。
发明内容
本发明的目的是提供一种方便即食,具有一定特殊风味和保健功效的食品。该方法是将黑豆通过蒸煮的方式,使之软化,再通过陈醋、柚子皮、绿茶及百香果浸泡方式,让陈醋柚子皮、绿茶及百香果与黑豆充分结合,然后经过微波真空冷冻干燥的方式,形成一种方便即食,且具有一定保健功效的食品。
一种即食微波真空冷冻干燥醋泡黑豆,该食品由陈醋、黑豆、柚子皮、绿茶、百香果组成;各组分的重量份数为:陈醋50-70份,黑豆30-50份、柚子皮15-20份、绿茶10-15份、百香果20-25份。
该食品的具体生产工艺步骤如下:
1)取黑豆采用隔水蒸熟的方式,蒸煮时间20-30分钟,使黑豆具有一定的咀嚼感,同时不破皮;
2)将柚子皮、百香果切成小块,一起混合搅碎;
3)称取三年以上酿造陈醋,将煮好的黑豆浸泡其中,同时将绿茶与步骤2)中的混合物一起加入陈醋中,搅拌均匀,并用密封罐密封12-15天以上,放置于阴凉处;
4)取出充分浸泡透心的黑豆沥干;
5)将步骤4的黑豆均匀铺于盘中,放入速冻冷藏柜,速冻4-6小时以上,中心温度小于-28℃;
6)将步骤5速冻黑豆放入微波真空冷冻干燥机进行干燥,即获得醋泡黑豆。
所述的微波真空冷冻干燥条件为真空度为200-300Pa,微波功率400W-800W,干燥时间6-8小时。
柚子多见于南方,以福建漳州、厦门所产柚子最为著名。其果实鲜食甘酸可口,沁人心脾,令人赞不绝口;其果皮、柚花皆可入药,有“天然水果罐头”之称。柚子营养价值很高,含有非常丰富的蛋白质、有机酸、维生素以及钙、磷、镁、钠等人体必需的元素,这是其他水果所难以比拟的。其中柚子皮还具有很好的伤口修复、食用、保湿美白等功效。
绿茶我国被誉为“国饮”。现代科学大量研究证实,茶叶确实含有与人体健康密切相关的生化成份,茶叶不仅具有提神清心、清热解暑、消食化痰、去腻减肥、清心除烦、解毒醒酒、生津止渴、降火明目、止痢除湿等药理作用,还对现代疾病,如辐射病、心脑血管病、癌症等疾病,有一定的药理功效。茶叶具有药理作用的主要成份是茶多酚、咖啡碱、脂多糖、茶氨酸等。
百香果可生食或作蔬菜、饲料。果瓤多汁液,加入重碳酸钙和糖,可制成芳香可口的饮料。种子榨油,可供食用和制皂、制油漆等。其果实含有人体所需17种氨基酸、多种维生素和类胡萝卜素,其中包括非常丰富的天然维他命C,每100克果汁中就含有维他命C为34.6毫克,还富含维命A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。营养价值很高,用它为原料,加工制成果汁、果露、果酱、果冻,风味独特。果皮可作饲料和提取果胶,根、茎、叶均可入药,有消炎止痛、活血强身、滋阴补肾、降脂降压、提神醒酒、消除疲劳、排毒养颜、增强免疫力等神奇保健作用。
本发明的优点在于:该发明是将黑豆本身营养价值高,而陈醋一直被人们公认一种很好的保健食品,再加入柚子皮、绿茶、百香果等成分,各成分结合可以产生一系列的特殊的保健功效,使黑豆不仅具有具有美容、减肥、补肾、明目、乌发功能等功能,还具有降火、清热解毒等功效,考虑到现在人们的方便食用,因此采用微波真空冷冻干燥技术的方法,微波真空冷冻干燥作为一种新型高效、安全、节能的加热方式,不仅大大缩短干燥时间,降低了干燥成本,提高了效率,同时最大程度的保留醋泡黑豆的营养成分。产品具有独特风味和一定的保健功效,食用方便,携带方便,保存方便。
具体实施方式
实施例1
该食品由陈醋、黑豆、柚子皮、绿茶、百香果组成;各组分的重量份数为:陈醋50份,黑豆30份、柚子皮15份、绿茶10份、百香果20份。
该食品的具体生产工艺步骤如下:
1)取黑豆采用隔水蒸熟的方式,蒸煮时间20分钟,使黑豆具有一定的咀嚼感,同时不破皮;
2)将柚子皮、百香果切成小块,一起混合搅碎;
3)称取三年以上酿造陈醋,将煮好的黑豆浸泡其中,同时将绿茶与步骤2)中的混合物一起加入陈醋中,搅拌均匀,并用密封罐密封12天,放置于阴凉处;
4)取出充分浸泡透心的黑豆沥干;
5)将步骤4的黑豆均匀铺于盘中,放入速冻冷藏柜,速冻4小时以上,中心温度小于-28℃;
6)将步骤5速冻黑豆放入微波真空冷冻干燥机进行干燥,即获得醋泡黑豆。
所述的微波真空冷冻干燥条件为真空度为200Pa,微波功率400W,干燥时间8小时。
实施例2
该食品由陈醋、黑豆、柚子皮、绿茶、百香果组成;各组分的重量份数为:陈醋70份,黑豆50份、柚子皮20份、绿茶15份、百香果25份。
该食品的具体生产工艺步骤如下:
1)取黑豆采用隔水蒸熟的方式,蒸煮时间30分钟,使黑豆具有一定的咀嚼感,同时不破皮;
2)将柚子皮、百香果切成小块,一起混合搅碎;
3)称取三年以上酿造陈醋,将煮好的黑豆浸泡其中,同时将绿茶与步骤2)中的混合物一起加入陈醋中,搅拌均匀,并用密封罐密封15天以上,放置于阴凉处;
4)取出充分浸泡透心的黑豆沥干;
5)将步骤4的黑豆均匀铺于盘中,放入速冻冷藏柜,速冻6小时以上,中心温度小于-30℃;
6)将步骤5速冻黑豆放入微波真空冷冻干燥机进行干燥,即获得醋泡黑豆。
所述的微波真空冷冻干燥条件为真空度为300Pa,微波功率800W,干燥时间6小时。
实施例3
该食品由陈醋、黑豆、柚子皮、绿茶、百香果组成;各组分的重量份数为:陈醋60份,黑豆40份、柚子皮17份、绿茶12份、百香果23份。
该食品的具体生产工艺步骤如下:
1)取黑豆采用隔水蒸熟的方式,蒸煮时间25分钟,使黑豆具有一定的咀嚼感,同时不破皮;
2)将柚子皮、百香果切成小块,一起混合搅碎;
3)称取三年以上酿造陈醋,将煮好的黑豆浸泡其中,同时将绿茶与步骤2)中的混合物一起加入陈醋中,搅拌均匀,并用密封罐密封14天以上,放置于阴凉处;
4)取出充分浸泡透心的黑豆沥干;
5)将步骤4的黑豆均匀铺于盘中,放入速冻冷藏柜,速冻5小时以上,中心温度小于-32℃;
6)将步骤5速冻黑豆放入微波真空冷冻干燥机进行干燥,即获得醋泡黑豆。
所述的微波真空冷冻干燥条件为真空度为250Pa,微波功率600W,干燥时间7小时。
Claims (3)
1.一种即食微波真空冷冻干燥醋泡黑豆,其特征在于:该食品由陈醋、黑豆、柚子皮、绿茶、百香果组成;各组分的重量份数为:陈醋50-70份,黑豆30-50份、柚子皮15-20份、绿茶10-15份、百香果20-25份。
2.如权利要求1所述的一种即食微波真空冷冻干燥醋泡黑豆的制备方法,其特征在于,具体步骤如下:
1)取黑豆采用隔水蒸熟的方式,蒸煮时间20-30分钟,使黑豆具有一定的咀嚼感,同时不破皮;
2)将柚子皮、百香果切成小块,一起混合搅碎;
3)称取三年以上酿造陈醋,将煮好的黑豆浸泡其中,同时将绿茶与步骤2)中的混合物一起加入陈醋中,搅拌均匀,并用密封罐密封12-15天以上,放置于阴凉处;
4)取出充分浸泡透心的黑豆沥干;
5)将步骤4的黑豆均匀铺于盘中,放入速冻冷藏柜,速冻4-6小时以上,中心温度小于-28℃;
6)将步骤5速冻黑豆放入微波真空冷冻干燥机进行干燥,即获得醋泡黑豆。
3.根据权利要求2所述的一种即食微波真空冷冻干燥醋泡黑豆的制备方法,其特征在于,所述的微波真空冷冻干燥条件为真空度为200-300Pa,微波功率400W-800W,干燥时间6-8小时。
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