CN105852111A - 一种清热润肠的牛蒡蔬菜纸及其制备方法 - Google Patents
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Abstract
本发明公开了一种清热润肠的牛蒡蔬菜纸,由以下重量份的原料组成:牛蒡根400‑412、小麦胚芽56‑58、芡实12‑13、青木瓜23‑24、凉薯17‑18、银耳9‑10、薄荷叶4‑5、薏苡仁20‑22、可可粉15‑16、蒲公英2‑3、水适量。本发明有益效果为:本发明的清热润肠的牛蒡蔬菜纸以牛蒡根及多种具有清热性质的食材相结合,制作出的蔬菜纸产品含有丰富的膳食纤维、植物性蛋白、维生素、矿物质等营养成分,不仅营养丰富、味道可口,而且还有清热除烦、促进肠道消化吸收,润肠通便的保健功效,是一种健康又美味的食品。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种清热润肠的牛蒡蔬菜纸及其制备方法。
背景技术
牛蒡原产中国,《本草纲目》称其“通十二经脉,洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉,在日本可与人参媲美,被称为东洋参,它是一种营养价值极高的保健产品,富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸,其中所含胡萝卜素比胡萝卜高280倍。牛蒡所含的纤维可以促进大肠蠕动,帮助排便,降低体内胆固醇,减少毒素、废物在体内积存,达到预防中风和防治胃癌、子宫癌的功效。牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品。牛蒡肉质根细嫩香脆,可炒食、煮食、生食或加工食用。专利号CN201510440256.9公开了一种营养蔬菜纸的制备方法,经过蔬菜选择-清洗-破碎-打浆-煮熟-添加粘结剂-胶磨细化-涂布-烘烤-揭片-调味-包装等步骤加工成品。在高温煮制过程中不可避免地损失部分营养成分;涂布过程为将拌好的糊状物倒在玻璃板上,刮成薄片,在实际操作中容易造成厚薄不均,使得后续的干燥过程难以控制合适的干燥温度和时间,具有一定的缺陷性。本发明在低温环境中进行灭菌处理,避免了在烫煮的过程中营养流失,采用压片的方式代替涂布,使得成品厚度更加均一。本发明经科学配比和精心设计的工艺步骤制作而成的牛蒡蔬菜纸产品不仅具有促进肠胃健康、降糖降脂的益处,同时还添加多种蔬菜、水果等健康食材,改善了口感和风味,增加了营养。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种清热润肠的牛蒡蔬菜纸及其制备方法。
本发明是通过以下技术方案实现的:
一种清热润肠的牛蒡蔬菜纸,由以下重量份的原料组成:牛蒡根400-412、小麦胚芽56-58、芡实12-13、青木瓜23-24、凉薯17-18、银耳9-10、薄荷叶4-5、薏苡仁20-22、可可粉15-16、蒲公英2-3、水适量。
根据权利要求l所述的清热润肠的牛蒡蔬菜纸的制备方法,包括如下步骤:
(1)清洗、漂烫:选取新鲜优质的牛蒡根洗净去皮后切小块,薄荷叶洗净切碎,青木瓜、凉薯取果肉切块,芡实、银耳、薏苡仁清水浸泡7-8小时捞出,沸水中漂烫2-3分钟,水中加入0.2-0.3%柠檬酸进行护色处理,捞出后用冷水冲洗并降至室温,蒲公英加适量水煮制20-30分钟后滤去残渣,混合均匀后送入高剪切均质机研磨20-22分钟,速率40-66m/s,磨成浆液;
(2)均质:添加7-8g/kg粘结剂,粘结剂的成分为海藻酸钠、黄原胶、罗望子多糖胶,各组分的比例为2:1:1,粘结剂加入85-90℃热水搅拌至完全溶解,降温至45-50℃,倒入原料浆液,添加0.1-0.2g/kg抗氧化剂,抗氧化剂的成分为茶多酚、抗坏血酸、壳聚糖,各组分的比例为2:2:1,与其他剩余成分混合均匀后过2-3遍胶体磨,在23-25MPa下均质2-3次,每次均质时间为20-25分钟;
(3)除气、流延:浆料放置在真空干燥箱中,保持在0.05-0.08MPa的负压进行除气,时间为12-15分钟,除气后的浆料倒在玻璃板上滚压成片,厚度控制在1.0-1.2毫米;
(4)调味、干燥:60-70℃恒温鼓风干燥4-5小时,将调味汁均匀喷淋在蔬菜纸产品的表面,调味汁由原料总重量0.4-0.5%食盐、2-3%果葡糖浆、0.1-0.2%谷氨酸钠溶于调味品55-60倍量的水中制成,调味后继续干燥至含水量为8-10%;
(5)揭片并切分:在蔬菜纸干燥且有一定韧性时揭下,切分成同等大小的长方形,长8.5-8.8厘米,宽3.4-3.6厘米;
(6)杀菌、包装:放入微波干燥杀菌机中进行干燥杀菌,功率为2.5-2.8kW,时间为30-40秒,充氮密封包装。
本发明的优点是:牛蒡根富含蛋白质、水溶性纤维、矿物质、维生素、胡萝卜素、植物多糖等营养物质,有促进肠道蠕动、润肠通便、降低体内胆固醇、降血脂降血糖、减少毒素、废物在体内的累积,是一种很好的天然保健食品。但牛蒡根具有季节性地限制,不耐储存,市场上已有牛蒡粉、牛蒡茶等产品。本发明创造性地将牛蒡根与多种天然食材相结合,制成蔬菜纸产品,方便储存和运输,一年四季均可食用,同时保留了牛蒡中大部分营养物质,去除牛蒡中的辛辣气味,干酥鲜香、味美可口、健康营养。本发明的清热润肠的牛蒡蔬菜纸以牛蒡根及多种具有清热性质的食材相结合,制作出的蔬菜纸产品含有丰富的膳食纤维、植物性蛋白、维生素、矿物质等营养成分,不仅营养丰富、味道可口,而且还有清热除烦、促进肠道消化吸收,润肠通便的保健功效,是一种健康又美味的食品。
具体实施方式
一种清热润肠的牛蒡蔬菜纸,由以下重量份的原料组成:牛蒡根400、小麦胚芽56、芡实12、青木瓜23、凉薯17、银耳9、薄荷叶4、薏苡仁20、可可粉15、蒲公英2、水适量。
根据权利要求l所述的清热润肠的牛蒡蔬菜纸的制备方法,包括如下步骤:
(1)清洗、漂烫:选取新鲜优质的牛蒡根洗净去皮后切小块,薄荷叶洗净切碎,青木瓜、凉薯取果肉切块,芡实、银耳、薏苡仁清水浸泡7小时捞出,沸水中漂烫2分钟,水中加入0.2%柠檬酸进行护色处理,捞出后用冷水冲洗并降至室温,蒲公英加适量水煮制20分钟后滤去残渣,混合均匀后送入高剪切均质机研磨20分钟,速率40m/s,磨成浆液;
(2)均质:添加7g/kg粘结剂,粘结剂的成分为海藻酸钠、黄原胶、罗望子多糖胶,各组分的比例为2:1:1,粘结剂加入85℃热水搅拌至完全溶解,降温至45℃,倒入原料浆液,添加0.1g/kg抗氧化剂,抗氧化剂的成分为茶多酚、抗坏血酸、壳聚糖,各组分的比例为2:2:1,与其他剩余成分混合均匀后过2遍胶体磨,在23MPa下均质2次,每次均质时间为20分钟;
(3)除气、流延:浆料放置在真空干燥箱中,保持在0.05MPa的负压进行除气,时间为12分钟,除气后的浆料倒在玻璃板上滚压成片,厚度控制在1.0毫米;
(4)调味、干燥:60℃恒温鼓风干燥4小时,将调味汁均匀喷淋在蔬菜纸产品的表面,调味汁由原料总重量0.4%食盐、2%果葡糖浆、0.1%谷氨酸钠溶于调味品55倍量的水中制成,调味后继续干燥至含水量为8%;
(5)揭片并切分:在蔬菜纸干燥且有一定韧性时揭下,切分成同等大小的长方形,长8.5厘米,宽3.4厘米;
(6)杀菌、包装:放入微波干燥杀菌机中进行干燥杀菌,功率为2.5kW,时间为30秒,充氮密封包装。
Claims (2)
1.一种清热润肠的牛蒡蔬菜纸,其特征在于,由以下重量份的原料组成:牛蒡根400-412、小麦胚芽56-58、芡实12-13、青木瓜23-24、凉薯17-18、银耳9-10、薄荷叶4-5、薏苡仁20-22、可可粉15-16、蒲公英2-3、水适量。
2.根据权利要求l所述的清热润肠的牛蒡蔬菜纸的制备方法,其特征在于包括如下步骤:
(1)清洗、漂烫:选取新鲜优质的牛蒡根洗净去皮后切小块,薄荷叶洗净切碎,青木瓜、凉薯取果肉切块,芡实、银耳、薏苡仁清水浸泡7-8小时捞出,沸水中漂烫2-3分钟,水中加入0.2-0.3%柠檬酸进行护色处理,捞出后用冷水冲洗并降至室温,蒲公英加适量水煮制20-30分钟后滤去残渣,混合均匀后送入高剪切均质机研磨20-22分钟,速率40-66m/s,磨成浆液;
(2)均质:添加7-8g/kg粘结剂,粘结剂的成分为海藻酸钠、黄原胶、罗望子多糖胶,各组分的比例为2:1:1,粘结剂加入85-90℃热水搅拌至完全溶解,降温至45-50℃,倒入原料浆液,添加0.1-0.2g/kg抗氧化剂,抗氧化剂的成分为茶多酚、抗坏血酸、壳聚糖,各组分的比例为2:2:1,与其他剩余成分混合均匀后过2-3遍胶体磨,在23-25MPa下均质2-3次,每次均质时间为20-25分钟;
(3)除气、流延:浆料放置在真空干燥箱中,保持在0.05-0.08MPa的负压进行除气,时间为12-15分钟,除气后的浆料倒在玻璃板上滚压成片,厚度控制在1.0-1.2毫米;
(4)调味、干燥:60-70℃恒温鼓风干燥4-5小时,将调味汁均匀喷淋在蔬菜纸产品的表面,调味汁由原料总重量0.4-0.5%食盐、2-3%果葡糖浆、0.1-0.2%谷氨酸钠溶于调味品55-60倍量的水中制成,调味后继续干燥至含水量为8-10%;
(5)揭片并切分:在蔬菜纸干燥且有一定韧性时揭下,切分成同等大小的长方形,长8.5-8.8厘米,宽3.4-3.6厘米;
(6)杀菌、包装:放入微波干燥杀菌机中进行干燥杀菌,功率为2.5-2.8kW,时间为30-40秒,充氮密封包装。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108719872A (zh) * | 2018-05-23 | 2018-11-02 | 佛山实瑞先导材料研究院(普通合伙) | 一种高纤维的纤脂蔬菜纸及其制备方法 |
CN108902803A (zh) * | 2018-06-19 | 2018-11-30 | 佛山实瑞先导材料研究院(普通合伙) | 一种滋补养颜的蔬菜纸及其制备方法 |
CN108902782A (zh) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院(普通合伙) | 一种利用香菇渣制备的营养蔬菜纸及其制备方法 |
CN110353254A (zh) * | 2019-08-17 | 2019-10-22 | 哈尔滨工业大学 | 一种具有降血脂功能的复合黑木耳川木瓜蔬菜纸制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108719872A (zh) * | 2018-05-23 | 2018-11-02 | 佛山实瑞先导材料研究院(普通合伙) | 一种高纤维的纤脂蔬菜纸及其制备方法 |
CN108902803A (zh) * | 2018-06-19 | 2018-11-30 | 佛山实瑞先导材料研究院(普通合伙) | 一种滋补养颜的蔬菜纸及其制备方法 |
CN108902782A (zh) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院(普通合伙) | 一种利用香菇渣制备的营养蔬菜纸及其制备方法 |
CN110353254A (zh) * | 2019-08-17 | 2019-10-22 | 哈尔滨工业大学 | 一种具有降血脂功能的复合黑木耳川木瓜蔬菜纸制备方法 |
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