CN106072120A - 一种红茶抗疲劳蓝莓玉米罐头及其制备方法 - Google Patents
一种红茶抗疲劳蓝莓玉米罐头及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种红茶抗疲劳蓝莓玉米罐头,由下列重量份的原料制成:蓝莓180‑200、黑糯玉米粒18‑20、核桃仁9‑10、冬瓜条6‑7、红茶粉3‑5、西梅干6‑8、丹参1‑2、五味子2‑3、荜茇1‑2、食盐适量、白砂糖适量、柠檬酸适量、淀粉酶适量、木瓜蛋白酶适量、水适量。本发明采用的红茶粉等辅料具有帮助胃肠消化、促进食欲、抗疲劳的功能,采用的丹参等中草药具有清心除烦、养血安神的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种红茶抗疲劳蓝莓玉米罐头及其制备方法。
背景技术
蓝莓,广泛分布于美、日本以及欧洲许多国家,在我国东北的大、小兴安岭及海南等地区也有种植,是一种具有极高经济价值的新兴世界性小浆果果树。其果实呈蓝紫色并有一层果粉,果肉细腻,种子极小,酸甜适口,具有清爽宜人的香气。蓝莓果实中含有特别丰富的、有益于健康的氨基酸、蛋白质、脂肪、碳水化合物、叶酸、鞣花酸、鞣花单宁、丰富的食用纤维、果糖、维生素C、维生素E、维生素A、SOD、熊果甙、花青甙、类黄酮及钾、铁、锌、锰等微量元素。现已成为保健食品的良好原料,野生蓝莓果能促进视网膜上视紫红质的再合成,增强人眼视力、增强心脏功能、抗癌、以及治疗关节炎症等功能。因此,联合国粮农组织将其列为人类五大健康食品之一。
黑糯玉米是玉米的一种特殊类型,其籽粒角质层不同程度地沉淀黑色素,外观乌黑发亮。籽粒富含水溶性黑色素及各种人体必需的微量元素、植物蛋白质和各种氨基酸,营养含量明显高于其他谷类作物。
目前,市面上均有蓝莓罐头或者玉米罐头,而把蓝莓和黑糯玉米结合起来制成的罐头却鲜有存在,本发明的蓝莓玉米罐头的开发为蓝莓资源的利用提供了一条新途径,具有很高的推广价值和实际意义。
蔬菜和水果中硝酸盐和亚硝酸盐的含量与人类的健康密切相关,人体摄入的硝酸盐约70%~80% 来自蔬菜、水果。硝酸盐本身对人体的危害性较低,但它的还原型亚硝酸盐是一种致癌性很强的化合物,业已研究的近300种N-亚硝基化合物中约90%以上具有动物致癌性。亚硝酸盐与仲胺无论在自然条件下还是在机体内均能合成亚硝胺尤其在人和动物的胃中更适于合成硝胺。因此在体内外清除亚硝酸盐或阻断亚硝胺合成是防治癌病因产生的有效途径之一。
核桃是一种营养价值较高的食品,具有乌发、强肾、补脑等多种功效。研究表明,核桃汁具有清除亚硝酸盐和阻断亚硝胺合成的作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种红茶抗疲劳蓝莓玉米罐头及其制备方法。
本发明是通过以下技术方案实现的:
一种红茶抗疲劳蓝莓玉米罐头,由下列重量份的原料制成:
蓝莓180-200、黑糯玉米粒18-20、核桃仁9-10、冬瓜条6-7、红茶粉3-5、西梅干6-8、丹参1-2、五味子2-3、荜茇1-2、食盐适量、白砂糖适量、柠檬酸适量、淀粉酶适量、木瓜蛋白酶适量、水适量。
所述的一种红茶抗疲劳蓝莓玉米罐头的制备方法,包括以下步骤:
(1)将蓝莓用清水洗涤一遍,再用浓度为0.1%的高锰酸钾溶液浸泡5min消毒,再用流动清水漂洗5min,然后转至护色液护色,护色液中含有质量分数为1%的食盐、0.1%的柠檬酸;
(2)将核桃仁用组织捣碎机捣碎,过滤,加水配制成浓度为1%的核桃汁;
(3)将黑糯玉米粒淘洗干净,放入锅中,加5-6倍水煮15-20min,再打成匀浆,过滤,静置,在恒温65℃时添加玉米浆质量分数0.02%的淀粉酶和0.03%的木瓜蛋白酶,酶解1-1.5h,冷却后,转至离心机中进行离心分离处理后,取上层清液;
(4)将丹参、五味子、荜茇混合,加5-8倍水文火煎煮30-40min,过滤除渣,得中药液;
(5)将冬瓜条加3-4倍水打浆,所得浆液用四层纱布过滤,取滤液,将滤液煮沸后冲泡红茶粉,再将西梅干置于所得茶水中浸泡10-15min,过滤,得滤液;
(6)将步骤(2)、(3)、(4)、(5)处理后的物料混合,先加5-6倍水稀释,将所得稀释液中置于锅中,加入白砂糖、食盐、柠檬酸,再加热浓缩,浓缩液与蓝莓的重量比为1:1,浓缩液中含盐量为0.5%、含糖量为16%、柠檬酸含量为0.1%;
(7)将空罐洗净、沸水消毒、沥干水分,将蓝莓从护色液中取出、沥干、称量后直接分装在空罐中,再立即灌入步骤(6)的浓缩液,蓝莓果肉不能露出浓缩液表面,再采用加热排气法进行排气,排气时罐头中心温度达到73-76℃时,立刻密封。
本发明的优点是:本发明是将蓝莓与黑糯玉米结合制成的蓝莓玉米罐头,首先是对蓝莓进行消毒、清洗等预处理,将预处理后的蓝莓保存在护色液中;然后是利用酶解的方式对黑糯玉米粒进行酶解处理,酶解条件是:采用0.02%的淀粉酶和0.03的木瓜蛋白酶,酶解1-1.5h,离心处理后得到清澈的黑糯玉米酶解液;再在糖盐水中加入自制的核桃汁,可有效清除浓缩液中的亚硝酸盐并有效阻断蓝莓玉米罐头中亚硝胺的合成,同时使得浓缩液中含有核桃的香味和营养成分,从而使得糖盐水不仅仅是糖盐水,还是营养丰富的复合营养液;本发明的蓝莓玉米罐头不仅口感醇厚,味道酸甜可口,而且极大地保留了蓝莓原果的天然营养成分,本发明采用的红茶粉等辅料具有帮助胃肠消化、促进食欲、抗疲劳的功能,采用的丹参等中草药具有清心除烦、养血安神的功效。
具体实施方式
一种红茶抗疲劳蓝莓玉米罐头,由下列重量份的原料制成:
蓝莓180、黑糯玉米粒18、核桃仁9、冬瓜条6、红茶粉3、西梅干6、丹参1、五味子2、荜茇1、食盐适量、白砂糖适量、柠檬酸适量、淀粉酶适量、木瓜蛋白酶适量、水适量。
所述的一种红茶抗疲劳蓝莓玉米罐头的制备方法,包括以下步骤:
(1)将蓝莓用清水洗涤一遍,再用浓度为0.1%的高锰酸钾溶液浸泡5min消毒,再用流动清水漂洗5min,然后转至护色液护色,护色液中含有质量分数为1%的食盐、0.1%的柠檬酸;
(2)将核桃仁用组织捣碎机捣碎,过滤,加水配制成浓度为1%的核桃汁;
(3)将黑糯玉米粒淘洗干净,放入锅中,加5倍水煮15min,再打成匀浆,过滤,静置,在恒温65℃时添加玉米浆质量分数0.02%的淀粉酶和0.03%的木瓜蛋白酶,酶解1h,冷却后,转至离心机中进行离心分离处理后,取上层清液;
(4)将丹参、五味子、荜茇混合,加5倍水文火煎煮30min,过滤除渣,得中药液;
(5)将冬瓜条加3倍水打浆,所得浆液用四层纱布过滤,取滤液,将滤液煮沸后冲泡红茶粉,再将西梅干置于所得茶水中浸泡10min,过滤,得滤液;
(6)将步骤(2)、(3)、(4)、(5)处理后的物料混合,先加5倍水稀释,将所得稀释液中置于锅中,加入白砂糖、食盐、柠檬酸,再加热浓缩,浓缩液与蓝莓的重量比为1:1,浓缩液中含盐量为0.5%、含糖量为16%、柠檬酸含量为0.1%;
(7)将空罐洗净、沸水消毒、沥干水分,将蓝莓从护色液中取出、沥干、称量后直接分装在空罐中,再立即灌入步骤(6)的浓缩液,蓝莓果肉不能露出浓缩液表面,再采用加热排气法进行排气,排气时罐头中心温度达到73℃时,立刻密封。
Claims (2)
1.一种红茶抗疲劳蓝莓玉米罐头,其特征在于由下列重量份的原料制成:
蓝莓180-200、黑糯玉米粒18-20、核桃仁9-10、冬瓜条6-7、红茶粉3-5、西梅干6-8、丹参1-2、五味子2-3、荜茇1-2、食盐适量、白砂糖适量、柠檬酸适量、淀粉酶适量、木瓜蛋白酶适量、水适量。
2.根据权利要求1所述的一种红茶抗疲劳蓝莓玉米罐头的制备方法,其特征在于包括以下步骤:
(1)将蓝莓用清水洗涤一遍,再用浓度为0.1%的高锰酸钾溶液浸泡5min消毒,再用流动清水漂洗5min,然后转至护色液护色,护色液中含有质量分数为1%的食盐、0.1%的柠檬酸;
(2)将核桃仁用组织捣碎机捣碎,过滤,加水配制成浓度为1%的核桃汁;
(3)将黑糯玉米粒淘洗干净,放入锅中,加5-6倍水煮15-20min,再打成匀浆,过滤,静置,在恒温65℃时添加玉米浆质量分数0.02%的淀粉酶和0.03%的木瓜蛋白酶,酶解1-1.5h,冷却后,转至离心机中进行离心分离处理后,取上层清液;
(4)将丹参、五味子、荜茇混合,加5-8倍水文火煎煮30-40min,过滤除渣,得中药液;
(5)将冬瓜条加3-4倍水打浆,所得浆液用四层纱布过滤,取滤液,将滤液煮沸后冲泡红茶粉,再将西梅干置于所得茶水中浸泡10-15min,过滤,得滤液;
(6)将步骤(2)、(3)、(4)、(5)处理后的物料混合,先加5-6倍水稀释,将所得稀释液中置于锅中,加入白砂糖、食盐、柠檬酸,再加热浓缩,浓缩液与蓝莓的重量比为1:1,浓缩液中含盐量为0.5%、含糖量为16%、柠檬酸含量为0.1%;
(7)将空罐洗净、沸水消毒、沥干水分,将蓝莓从护色液中取出、沥干、称量后直接分装在空罐中,再立即灌入步骤(6)的浓缩液,蓝莓果肉不能露出浓缩液表面,再采用加热排气法进行排气,排气时罐头中心温度达到73-76℃时,立刻密封。
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