CN105994911A - 一种生津止渴木耳豇豆复合保健蜜饯及其制备方法 - Google Patents
一种生津止渴木耳豇豆复合保健蜜饯及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种生津止渴木耳豇豆复合保健蜜饯及其制备方法，是由下列重量份原料制成：水蜜桃发酵酒6‑7、大蒜汁5‑6、杏脯5‑6、桑葚1‑2、柴胡1‑2、荞麦1‑2、干木耳300‑310、豇豆140‑150、适量的白砂糖、氯化钙溶液、米汤、淀粉糖浆和水。本发明将大蒜汁煮沸，将杏脯放在煮沸的大蒜汁内烫漂，捞出后放在水蜜桃发酵酒内打成浆，喷雾干燥取粉末，爽滑而细腻，营养丰富多样，风味独特。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种生津止渴木耳豇豆复合保健蜜饯及其制备方法。
背景技术
木耳是著名的山珍，可食、可药、可补，中国老百姓餐桌上久食不厌，有“素中之荤”之美誉，世界 上被称之为“中餐中的黑色瑰宝”。而木耳培植方法，在世界农艺、园艺、菌艺史上，都堪称一绝。木耳含蛋白质、脂肪、多糖和钙、磷、铁等元素以及胡萝卜素、维生素B1、维生素B2、烟酸等，还含磷脂、固醇等营养素。木耳营养丰富，被誉为“菌中之冠”。每100克干品黑木耳中含蛋白质9.4克，碳水化合物65.5克，钙357毫克，磷201毫克，铁185毫克。木耳中的多糖体能分解肿瘤，所以能提高人的免疫力，具有很好的抗癌作用。而这种多糖体也具有疏通血管、清除血管中胆固醇的作用，所以可以降血糖、降血脂、防止血栓形成，预防脑血管疾病发生。木耳中的了磷脂质，对脑细胞有营养作用，因此木耳是很好的补脑食品。木耳还具有滋补润燥、养血益胃的食疗效果，所以是各种现代文明病如高血压、心脏病、癌症病人的保健食品。
果脯蜜饯在我国传统食品中流传广泛、历史悠久，作为旅游休闲食品和地方特产，深受广大消费者喜爱。目前对木耳的开发利用还很欠缺，因此，木耳蜜饯的研究与开发有着广阔的应用前景。现有技术中制作木耳蜜饯有以下缺点：口味单一，没有保健功能，制作出的蜜饯硬度大，口感差，肉质不好；另外在糖渍时，木耳本身内在的空气阻碍了糖液的扩散，糖液吸水缓慢，糖液渗入木耳的速度比较慢且量少，影响口感。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种生津止渴木耳豇豆复合保健蜜饯及其制备方法。
本发明是通过以下技术方案实现的：
一种生津止渴木耳豇豆复合保健蜜饯，是由下列重量份原料制成：水蜜桃发酵酒6-7、大蒜汁5-6、杏脯5-6、桑葚1-2、柴胡1-2、荞麦1-2、干木耳300-310、豇豆140-150、适量的白砂糖、氯化钙溶液、米汤、淀粉糖浆和水。
所述的一种生津止渴木耳豇豆复合保健蜜饯的制备方法，包括以下步骤：（1）将桑葚、柴胡、荞麦混合加入8-9倍的水加热熬煮2-3小时，过得药液；
（2）将大蒜汁煮沸，将杏脯放在煮沸的大蒜汁内烫漂1-2分钟，捞出后放在水蜜桃发酵酒内打成浆，喷雾干燥取粉末；
（3）将干木耳放在清水中浸泡10-12h，捞出后再将木耳放在烧开的米汤内浸泡20-22分钟后捞出，将木耳切成条，按料液比为1：2的比例将木耳放在浓度为1%的氯化钙溶液中硬化处理15-18min，得硬化木耳条；
（4）将豇豆放在90-95℃热水中烫漂50-55s，沥干水分，放在烘箱内烘干，再放入粉碎机内粉碎，过100目筛，得豇豆粉；
（5）将白砂糖放入水中配制糖水浓度为70-80%之间，按料液比为1:2的比例将（4）中硬化木耳条放在糖水中，将糖水煮沸持续8-10分钟后停止加热，将木耳和糖水移至真空环境下预浸渍6-7h，捞出后放入-15℃冰箱中冷冻8-10h，再自然解冻，将剩余的糖水与步骤（1）（2）的所得物混合，再加入适量的白砂糖和淀粉糖浆，将混合浆液浓度调至80-90%之间，将自然解冻后的木耳放入混合浆液中，在150-160℃温度下煮制15-20min，煮制时不断搅拌和加入适量的白砂糖，煮制完成后将木耳捞出，并与（3）中豇豆粉混合拌匀，静置1-2小时后，将木耳摊在烘盘中，并放入烘箱内，在60-65℃温度下烘烤20-21小时，得木耳蜜饯。
本发明的优点是：本发明将大蒜汁煮沸，将杏脯放在煮沸的大蒜汁内烫漂，捞出后放在水蜜桃发酵酒内打成浆，喷雾干燥取粉末，爽滑而细腻，营养丰富多样，风味独特；将木耳放在清水中浸泡后再放在米汤内浸泡，米汤中含有大量的烟酸、维生素B1、维生素B2和磷、铁等无机盐，还有一定的碳水化合物及脂肪等营养素，使浸泡后的木耳肥大、松软、肉质细腻、滑嫩爽口、适口性强，味道更鲜美；将豇豆粉与木耳一起拌匀后再烘烤，使木耳蜜饯表面沾有豇豆粉，由于豇豆具有解渴健脾、补肾止泻、益气生津的功效，而木耳具有益气养胃润肺、凉血止血和降脂减肥的功效，因此两者搭配对高血压、高血脂症、糖尿病和心血管病有很好的防治作用，增加蜜饯的保健功效；再预糖渍时，放在真空环境下浸渍，利用抽真空使木耳在真空状态下维持一段时间，使木耳自身的气体抽出，为糖液的扩散打开了通道，使内外产生渗透压差，促使糖液迅速渗入，制作的蜜饯甜而不腻，爽滑适口，有木耳和豇豆的清香，糖香适宜。
具体实施方式
一种生津止渴木耳豇豆复合保健蜜饯，是由下列重量份原料制成：水蜜桃发酵酒6、大蒜汁5、杏脯5、桑葚1、柴胡1、荞麦1、干木耳300、豇豆140、适量的白砂糖、氯化钙溶液、米汤、淀粉糖浆和水。
所述的一种生津止渴木耳豇豆复合保健蜜饯的制备方法，包括以下步骤：（1）将桑葚、柴胡、荞麦混合加入8倍的水加热熬煮2小时，过得药液；
（2）将大蒜汁煮沸，将杏脯放在煮沸的大蒜汁内烫漂1分钟，捞出后放在水蜜桃发酵酒内打成浆，喷雾干燥取粉末；
（3）将干木耳放在清水中浸泡10h，捞出后再将木耳放在烧开的米汤内浸泡20分钟后捞出，将木耳切成条，按料液比为1：2的比例将木耳放在浓度为1%的氯化钙溶液中硬化处理15min，得硬化木耳条；
（4）将豇豆放在90℃热水中烫漂50s，沥干水分，放在烘箱内烘干，再放入粉碎机内粉碎，过100目筛，得豇豆粉；
（5）将白砂糖放入水中配制糖水浓度为70%之间，按料液比为1:2的比例将（4）中硬化木耳条放在糖水中，将糖水煮沸持续8分钟后停止加热，将木耳和糖水移至真空环境下预浸渍6h，捞出后放入℃冰箱中冷冻8h，再自然解冻，将剩余的糖水与步骤（1）（2）的所得物混合，再加入适量的白砂糖和淀粉糖浆，将混合浆液浓度调至80%之间，将自然解冻后的木耳放入混合浆液中，在150℃温度下煮制15min，煮制时不断搅拌和加入适量的白砂糖，煮制完成后将木耳捞出，并与（3）中豇豆粉混合拌匀，静置1小时后，将木耳摊在烘盘中，并放入烘箱内，在60℃温度下烘烤20小时，得木耳蜜饯。
Claims (2)
1.一种生津止渴木耳豇豆复合保健蜜饯，其特征在于是由下列重量份原料制成：水蜜桃发酵酒6-7、大蒜汁5-6、杏脯5-6、桑葚1-2、柴胡1-2、荞麦1-2、干木耳300-310、豇豆140-150、适量的白砂糖、氯化钙溶液、米汤、淀粉糖浆和水。
2.根据权利要求1所述的一种生津止渴木耳豇豆复合保健蜜饯的制备方法，其特征在于包括以下步骤：（1）将桑葚、柴胡、荞麦混合加入8-9倍的水加热熬煮2-3小时，过得药液；
（2）将大蒜汁煮沸，将杏脯放在煮沸的大蒜汁内烫漂1-2分钟，捞出后放在水蜜桃发酵酒内打成浆，喷雾干燥取粉末；
（3）将干木耳放在清水中浸泡10-12h，捞出后再将木耳放在烧开的米汤内浸泡20-22分钟后捞出，将木耳切成条，按料液比为1：2的比例将木耳放在浓度为1%的氯化钙溶液中硬化处理15-18min，得硬化木耳条；
（4）将豇豆放在90-95℃热水中烫漂50-55s，沥干水分，放在烘箱内烘干，再放入粉碎机内粉碎，过100目筛，得豇豆粉；
（5）将白砂糖放入水中配制糖水浓度为70-80%之间，按料液比为1:2的比例将（4）中硬化木耳条放在糖水中，将糖水煮沸持续8-10分钟后停止加热，将木耳和糖水移至真空环境下预浸渍6-7h，捞出后放入-15℃冰箱中冷冻8-10h，再自然解冻，将剩余的糖水与步骤（1）（2）的所得物混合，再加入适量的白砂糖和淀粉糖浆，将混合浆液浓度调至80-90%之间，将自然解冻后的木耳放入混合浆液中，在150-160℃温度下煮制15-20min，煮制时不断搅拌和加入适量的白砂糖，煮制完成后将木耳捞出，并与（3）中豇豆粉混合拌匀，静置1-2小时后，将木耳摊在烘盘中，并放入烘箱内，在60-65℃温度下烘烤20-21小时，得木耳蜜饯。
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