CN105533695A - 一种陈皮干及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种陈皮干及其制备方法,由下述重量份的原料组成:陈皮90-100,乌梅45-50,蜜枇杷叶9-10,金莲花9-10,甘草9-10,谷芽9-10,萱草嫩苗9-10,紫苏梗9-10,冰糖54-60,食盐7.2-8;本发明以陈皮为主要原料,辅以枇杷叶、金莲花,可以加强陈皮干对呼吸系统的调节作用,加入乌梅、谷芽、紫苏梗,加强了陈皮干对脾胃系统的调理功效,加入萱草嫩苗、甘草不仅具有调节口味的作用,还可以增强人体免疫系统,调和诸药。本发明配方科学合理,祛除了传统九制陈皮中的多种食品添加剂,以我国传统中药材相配伍,所制得的陈皮干酸中带甜,色泽诱人,食之满口清香,沁人心脾。
Description
技术领域
本发明涉及食品领域,具体是一种陈皮干及其制备方法。
背景技术
陈皮干是中华民族的传统美食,具有止咳化痰、顺气解渴的功效,且口感鲜香,兼具甘、甜、咸、酸多种风味和陈皮芳香,是一种很受大众喜爱的休闲食品。传统的陈皮干以广东潮汕地区的九制陈皮最为有名,其原料配方是取陈皮50kg,甘草2-2.5kg,食盐1kg,甜蜜素1kg,柠檬酸1kg,香兰素50g,山梨酸钾25g,苯甲酸钠25g,阿斯巴甜25g,甜蜜素适量。由于传统的九制陈皮干中添加了多种工业合成的食品添加剂,虽然增加了产品的风味和口感,但是对食品的安全性也有一定影响。随着经济社会的发展,人们对食品安全空前重视,消费者都希望市售食品尽量采用纯天然原料制作,少添加一些工业合成的食品添加剂,导致目前添加有多种食品添加剂的食品普遍受到消费者的抵触。因此,研发一种既能够采用纯天然原料加工,又不丧失产品风味,并且能增强其保健功效的的陈皮干,对满足当今消费者的需求而言十分必要。
发明内容
本发明的目的就是针对目前传统的陈皮干中添加有多种食品添加剂,导致其市场欢迎度下降,提供一种采用纯天然原料加工的陈皮干及其制备方法。
本发明的一种陈皮干,由下述重量份的原料组成:
陈皮90-100乌梅45-50
蜜枇杷叶9-10金莲花9-10
甘草9-10谷芽9-10
萱草嫩苗9-10紫苏梗9-10
冰糖54-60食盐7.2-8。
本发明的一种陈皮干,其优选配方由下述重量份的原料组成:
陈皮100乌梅50
蜜枇杷叶10金莲花10
甘草10谷芽10
萱草嫩苗10紫苏梗10
冰糖60食盐8。
本发明的一种陈皮干的制备方法,包括下述步骤:(1)将干陈皮加水浸泡,每隔2-3小时换一次水,换2-3次水,再浸泡10-12小时;(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3-5分钟,再在40-60℃下煎煮10-15分钟后捞起沥干,煎煮过程中不断搅动陈皮;(3)将陈皮置于烘箱中,调节烘箱温度为60℃,烘烤至含水量为40-50%,备用;(4)将乌梅、蜜枇杷叶、金莲花、甘草、谷芽、萱草嫩苗、紫苏梗加2-3倍水,浸泡20-30分钟,80-100℃煎煮30-45分钟,然后在40-60℃下煎煮15-20分钟,煎煮2-3次,用100目筛过滤取汁,合并各次煎煮液,加入冰糖、食盐后浓缩至煎煮液一半体积得浓缩液;(5)将浓缩汁加入半干陈皮中至浓缩汁被陈皮完全吸收;(6)将陈皮置于烘箱中,调节烘箱温度为60℃,烘制过程中不断翻动陈皮干,至陈皮干含水量为15-20%,呈自然卷曲状态,即得。
本发明中所选用的陈皮,性味:温;辛、苦;归脾、肺经。具有健脾和胃,行气宽中,降逆化痰的功效。主治脾胃气滞,脘腹胀满,恶心呕吐,食欲不振,咳嗽痰多,胸膈满闷,梅核气。
1.陈皮有助于消化,因为陈皮含有类柠檬苦素,这种类柠檬苦素味平和,易溶解于水,此外,陈皮含有挥发油、橙皮甙、维生素B、C等成分,它所含的挥发油对胃肠道有温和刺激作用,可促进消化液的分泌,排除肠管内积气,增加食欲。
2.陈皮的苦味可以与其他味道相互协调,因此可以用于烹制菜肴改善味道,不但辟去鱼肉的膻腥味,且使菜肴特别可口。
3.陈皮也是一味常用中药,味辛苦、性温,具有通气的健脾、燥湿化痰、解腻留香、降逆止呕的功效。中医的“陈皮半夏汤”、“二陈汤”是主要靠陈皮治病的,以陈皮为主要成分配制的中成药,如川贝陈皮、蛇胆陈皮、甘草陈皮、陈皮膏、陈皮末等,是化痰下气、消滞健胃的良药。适合胃部胀满、消化不良、食欲不振、咳嗽多痰等症状的人食用。
本发明中所选用的乌梅,为梅的未成熟果实,含有柠檬酸、苹果酸、琥珀酸、糖类、谷甾醇、维生素C等成份,具有理想的抗菌作用。性味:酸、微涩,性平。归肝、脾、肺、胃、大肠经。质润敛涩。敛肺,涩肠,生津,安蛔。用于肺虚久咳,久痢滑肠,虚热消渴,蛔厥呕吐腹痛,胆道蛔虫症。经现代医药研究发现,它还具有以下功效:
1.抗氧化
吃乌梅会刺激腮腺荷尔蒙的分泌,这种荷尔蒙能预防老化;
2.清血
现代人喜欢吃的食物均是精制食品如精白谷类、精白面包、精白面条、精白糖、化学调味料及动物性食物,吃了这些食物会致使血液里的毒素剧增,日子久了,血液循环恶化而产生酸素,乌梅可帮助清扫血液,使血液流动量正常化,排除过量的酸素;
3.增加能量
由于乌梅有清血功效,当血液净化时,身体的新陈代谢能力增强,身体自然会恢复能量,乌梅里的柠檬酸酸帮助吸收维他命及酵素,还有能预防疾病及消除疲劳;
4.保护消化系统
乌梅有消毒的功能,也可以防止食物在肠胃里腐化;
5.消除疲劳
人们觉得疲倦是因为身体里存在过多的酸素致使,吃乌梅可以清除酸素,快速解乏;
6.预防便秘
乌梅里的苹果酸可以把适量的水分导引到大肠,形成粪便而排出体外;
7.增进食欲
乌梅可以增进食欲,无食欲是身体里的一些器官运行不好,长期无食欲可以导致人体消瘦,身体机能下降,因此,常吃乌梅可以使人体保持健康状态;
8.解酒
乌梅对治口臭及宿醉效果显著,乌梅中的活性成分帮助酒精在人体中加速代谢,所以具有解酒作用。
本发明中所选用的蜜枇杷叶,具有清肺止咳,降逆止呕,肺热咳嗽,气逆喘急,胃热呕吐,哕逆、镇咳、祛痰、平喘作用。
本发明中所选用的金莲花,味苦,性寒,无毒,多年生草本,无毛,含生物碱、黄酮类,有清热解毒,治上感,扁桃体炎,咽炎,急性中耳炎、急性鼓膜炎,急性淋巴管炎,口疮等功效。
本发明中所选用的甘草,性平,味甘,归十二经。有解毒、祛痰、止痛、解痉以至抗癌等药理作用。在中医上,甘草补脾益气,滋咳润肺,缓急解毒,调和百药。同时甘草可用作甜味及芳香剂,有增甜、增香的作用。在本发明产品中也起到调节口味、调和诸药的作用。
本发明中所选用的谷芽,性味甘、温,入脾、胃经,功能主治:健脾开胃,和中消食。治宿食不化,胀满,泄泻,不思饮食。谷芽中含有大量蛋白质酶,维生素A,B族维生素,淀粉及蛋白质等多类营养物质。谷芽有利于蛋白质消化,能消食开胃,促进食欲的作用。另外,谷芽还有行气,和中,消胀功效。
本发明中所选用的萱草嫩苗,为百合科植物萱草北黄花菜、黄花菜、小黄花菜的嫩苗,性味:甘、凉。功能主治:清热利湿、主胸膈烦热、黄疸、小便短亦。药用价值很高,有利于人体免疫系统的改善。在本发明中亦起到调节口味、调和诸药的作用。
本发明中所选用的紫苏梗,性辛,温。归肺、脾经。功能主治:理气宽中,止痛,安胎。用于胸膈痞闷,胃脘疼痛,嗳气呕吐,胎动不安。
本发明中所使用的冰糖,味甘、性平,入肺、脾经;有补中益气,和胃润肺的功效;冰糖养阴生津,润肺止咳,对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用;用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛。除此之外,冰糖在本发明中起到重要的调节口味的作用。
本发明中所使用的食盐主要起到调味作用。
本发明以陈皮为主要原料,辅以枇杷叶、金莲花,可以加强陈皮干对呼吸系统的调节作用,加入乌梅、谷芽、紫苏梗,加强了陈皮干对脾胃系统的调理功效,加入萱草嫩苗、甘草不仅具有调节口味的作用,还可以增强人体免疫系统,调和诸药。本发明配方科学合理,祛除了传统九制陈皮中的多种食品添加剂,以我国传统中药材相配伍,所制得的陈皮干酸中带甜,色泽诱人,食之满口清香,沁人心脾。
具体实施方式
实施例1
一种陈皮干,由下述重量份的原料组成:陈皮100kg,乌梅50kg,蜜枇杷叶10kg,金莲花10kg,甘草10kg,谷芽10kg,萱草嫩苗10kg,紫苏梗10kg,冰糖60kg,食盐8kg;其制备方法包括下述步骤:(1)将干陈皮加水浸泡,每隔2小时换一次水,换3次水,再浸泡12小时;(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮5分钟,再在40-60℃下煎煮15分钟后捞起沥干,煎煮过程中不断搅动陈皮;(3)将陈皮置于烘箱中,调节烘箱温度为60℃,烤至含水量为40%,备用;(4)将乌梅、蜜枇杷叶、金莲花、甘草、谷芽、萱草嫩苗、紫苏梗加3倍水,浸泡30分钟,80-100℃煎煮30分钟,然后在40-60℃下煎煮20分钟,煎煮2次,用100目筛过滤取汁,合并各次煎煮液,加入冰糖、食盐后浓缩至煎煮液一半体积得浓缩液;(5)将浓缩汁加入半干陈皮中至浓缩汁被陈皮完全吸收;(6)将陈皮置于烘箱中,调节烘箱温度为60℃,烘制过程中不断翻动陈皮干,至陈皮干含水量为20%,呈自然卷曲状态,即得。
实施例2
一种陈皮干,由下述重量份的原料组成:陈皮90kg,乌梅45kg,蜜枇杷叶9kg,金莲花9kg,甘草9kg,谷芽9kg,萱草嫩苗9kg,紫苏梗9kg,冰糖54kg,食盐7.2kg;其制备方法包括下述步骤:(1)将干陈皮加水浸泡,每隔3小时换一次水,换2次水,再浸泡10小时;(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3分钟,再在40-60℃下煎煮10分钟后捞起沥干,煎煮过程中不断搅动陈皮;(3)将陈皮置于烘箱中,调节烘箱温度为60℃,烤至含水量为50%,备用;(4)将乌梅、蜜枇杷叶、金莲花、甘草、谷芽、萱草嫩苗、紫苏梗加2倍水,浸泡20分钟,80-100℃煎煮45分钟,然后在40-60℃下煎煮15分钟,煎煮3次,用100目筛过滤取汁,合并各次煎煮液,加入冰糖、食盐后浓缩至煎煮液一半体积得浓缩液;(5)将浓缩汁加入半干陈皮中至浓缩汁被陈皮完全吸收;(6)将陈皮置于烘箱中,调节烘箱温度为60℃,烘制过程中不断翻动陈皮干,至陈皮干含水量为15%,呈自然卷曲状态,即得。
Claims (3)
1.一种陈皮干,其特征在于由下述重量份的原料组成:
陈皮90-100乌梅45-50
蜜枇杷叶9-10金莲花9-10
甘草9-10谷芽9-10
萱草嫩苗9-10紫苏梗9-10
冰糖54-60食盐7.2-8。
2.根据权利要求1所述的一种陈皮干,其特征在于由下述重量份的原料组成:
陈皮100乌梅50
蜜枇杷叶10金莲花10
甘草10谷芽10
萱草嫩苗10紫苏梗10
冰糖60食盐8。
3.如权利要求1所述的一种陈皮干的制备方法,其特征在于包括下述步骤:(1)将干陈皮加水浸泡,每隔2-3小时换一次水,换2-3次水,再浸泡10-12小时;(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3-5分钟,再在40-60℃下煎煮10-15分钟后捞起沥干,煎煮过程中不断搅动陈皮;(3)将陈皮置于烘箱中,调节烘箱温度为60℃,烘烤至含水量为40-50%,备用;(4)将乌梅、蜜枇杷叶、金莲花、甘草、谷芽、萱草嫩苗、紫苏梗加2-3倍水,浸泡20-30分钟,80-100℃煎煮30-45分钟,然后在40-60℃下煎煮15-20分钟,煎煮2-3次,用100目筛过滤取汁,合并各次煎煮液,加入冰糖、食盐后浓缩至煎煮液一半体积得浓缩液;(5)将浓缩汁加入半干陈皮中至浓缩汁被陈皮完全吸收;(6)将陈皮置于烘箱中,调节烘箱温度为60℃,烘制过程中不断翻动陈皮干,至陈皮干含水量为15-20%,呈自然卷曲状态,即得。
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