CN106174036A - 一种风味酒豆及其制作方法 - Google Patents
一种风味酒豆及其制作方法 Download PDFInfo
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种风味酒豆及其制作方法,由下述方法制得:取350‑450重量份黑豆,用25‑35℃的水浸泡30‑40min;加水至淹没黑豆10‑15cm,加盖煮沸45‑60min,停止加热后保持20‑30min沥干冷却;取350‑450重量份红辣椒煮沸2‑3min沥干剁成块状;取30‑50重量份白糖、30‑50重量份食盐、20‑30重量份味精、40‑60重量份白酒、30‑60重量份麻油和上述辣椒块混合后加入黑豆中搅拌后在18‑25℃下发酵3‑5h,并在15‑25℃下用紫外线灯照射20‑30min即可。其能够对动脉硬化和心血管疾病起到预防和辅助治疗的作用且制作方法步骤简单易操作,加工成本低。
Description
技术领域
本发明涉及一种保健食品,具体是一种风味酒豆,同时还涉及该风味酒豆的制作方法。
背景技术
现在的老年人群体中,患有动脉硬化和心血管疾病的屡见不鲜,多数老年人需要长期依赖药物,而多数药物长期服用都或多或少会对人体产生副作用,并且对于病情较为严重的老年人,因服药量较大产生的副作用更加严重,现在急需一种供长期食用的一种食品,能够起到对动脉硬化和心血管疾病起到预防和辅助治疗作用。
发明内容
本发明要解决的技术问题是提供一种风味酒豆,其能够对动脉硬化和心血管疾病起到预防和辅助治疗的作用。
本发明要解决的另一个技术问题是提供一种风味酒豆的制作方法,要求该方法步骤简单,易操作,加工成本低。
为解决上述技术问题,本发明提供一种风味酒豆,该风味酒豆由下述方法制得:
(1)取350-450重量份的黑豆,洗净后置于盆中,用25-35℃的水浸泡30-40min;
(2)将浸泡过的黑豆置于锅中,加水至淹没黑豆10-15cm,然后盖上锅盖加热煮沸45-60min,停止加热后继续保持20-30min,开盖取出黑豆并沥干冷却;
(3)取350-450重量份的红辣椒,洗净后置于锅中,加热煮沸2-3min后取出沥干并剁成块状;
(4)取30-50重量份的白糖、30-50重量份的食盐、20-30重量份的味精、40-60重量份酒精含量为40%-60%的白酒、30-60重量份的麻油和步骤(3)中得到的辣椒块混合后加入经充分冷却的黑豆中,搅拌均匀;
(5)将步骤(4)中得到的混合物置于密闭容器中在18-25℃的温度下发酵3-5h,再次搅拌均匀并用无菌玻璃器皿进行包装;
(6)将包装好的成品在15-25℃的环境下用紫外线强度为70μW/cm2的紫外线灯照射20-30min得到风味酒豆。
本发明还提供了一种风味酒豆的制作方法,包括以下步骤:
(1)取350-450重量份的黑豆,洗净后置于盆中,用25-35℃的水浸泡30-40min;
(2)将浸泡过的黑豆置于锅中,加水至淹没黑豆10-15cm,然后盖上锅盖加热煮沸45-60min,停止加热后继续保持20-30min,开盖取出黑豆并沥干冷却;
(3)取350-450重量份的红辣椒,洗净后置于锅中,加热煮沸2-3min后取出沥干并剁成块状;
(4)取30-50重量份的白糖、30-50重量份的食盐、20-30重量份的味精、40-60重量份酒精含量为40%-60%的白酒、30-60重量份的麻油和步骤(3)中得到的辣椒块混合后加入经充分冷却的黑豆中,搅拌均匀;
(5)将步骤(4)中得到的混合物置于密闭容器中在18-25℃的温度下发酵3-5h,再次搅拌均匀并用无菌玻璃器皿进行包装;
(6)将包装好的成品在15-25℃的环境下用紫外线强度为70μW/cm2的紫外线灯照射20-30min得到风味酒豆。
黑豆:味甘,性微寒,性平、入脾、肾经。黑豆营养丰富,其中蛋白质含量最高,还含有大豆黄酮、大豆皂醇、B族维生素、优质脂肪酸、胡萝卜素、叶酸、亚叶酸、铜、钴、铁矿质元素、尿激酶和抗菌素等。
黑豆营养丰富,含有蛋白质、脂肪、维生素、微量元素等多种营养成分,同时又具有多种生物活性物质,以下将黑豆中的营养成分进行部分列举:
黑豆具有高蛋白、低热量的特性,蛋白质含量高达45%以上。其中优质蛋白大约比黄豆高出1/4左右,居各种豆类之首,因此也赢得了“豆中之王”的美誉。与蛋白质丰富的肉类相比,黑豆不但毫无逊色,反而要更加胜出一筹,其蛋白质含量相当于肉类(猪肉、鸡肉)的2倍,是鸡蛋的3倍,更是牛奶的12倍。研究发现,每100克黑豆中含粗脂肪高达12克以上。检测发现其中含有至少19种脂肪酸,而且不饱和脂肪酸含量竟然高达80%,其中亚油酸含量就占了约55.08%。亚油酸作为不饱和脂肪酸的一种,是人体中十分重要的必需脂肪酸,对胆固醇代谢具有至关重要的调节作用,只有当胆固醇与亚油酸结合时才能在体内转运而进行正常代谢。而当亚油酸缺乏时,胆固醇将与饱和脂肪酸结合并在人体内沉积,导致动脉硬化的发生。灰分是食品的六大营养素之一,人体需要的各种无机盐均来自于食品的灰分,因此,灰分含量的多少可以从一个方面反映食品营养价值。黑豆中灰分含量为4.47%,明显高于其他豆类。进一步分析黑豆灰分的成分,可以发现多种矿物质及微量元素,如锌、铜、镁、钼、硒、磷等,而且含量都比较高。黑豆中富含多种维生素,尤其是维生素E在每百克黑豆中的含高达17.36微克。维生素E是一种脂溶性维生素,是最主要的抗氧化剂之一,发挥着重要的抗氧化保护机体细胞免受自由基的毒害的作用。异黄酮是黄酮类化合物中的一种,主要存在于豆科植物中,所以又经常被称为大豆异黄酮,由于其是从植物中提取,与女性雌激素结构相似,所以异黄酮又有“植物雌激素”之称。早有研究证实,黄豆的异黄酮含量极为丰富。皂苷,是一种存在于植物细胞内结构复杂的化合物,同时也是一种具有重要药用价值的植物活性成分。黑豆皂苷对遗传物质DNA损伤具有保护作用。在清除活性氧方面,皂苷同样有良好作用,其中的机制可能是皂苷终止了自由基的连锁反应,抑制生物膜上多不饱合脂肪酸的过氧化作用,清除脂质过氧化产物,稳定细胞膜、抑制细胞膜系统内钙离子水平的异常升高,最终达到保护生物膜及亚细胞结构的完整性的作用。黑豆多糖是清除人体自由基的功臣之一。研究发现,黑豆多糖属于非还原性、非淀粉性多糖,具有显著的清除人体自由基的作用,尤其是对超氧阴离子自由基的清除作用非常强大。此外,还有研究发现,黑豆中的多糖成分还可以促进骨髓组织的生长,具有刺激造血功能的再生的作用。黑豆色素是黑豆重要的生物活性物质之一,以黑豆皮为原料提制出的天然色素称为“黑豆红色素”,简称“黑豆红”。黑豆红色素可以降低脂质过氧化反应终产物丙二醛含量,同时提高超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶的含量,这就意味着黑豆红色素具有明显的抗氧化作用。
本发明的优点:本发明所述的风味酒豆,其制作过中,短时低温发酵能够降解黑豆中的营养抑制因子,并将其转化为利于吸收且对身体有益的小肽,所含的大豆皂苷具有溶解血栓的功能;加入的乙醇除本身具有软化血管、增加血管弹性外,还具有促进血液循环的功效;乙醇在调味和发酵过程中,能够与发酵液中的脂肪形成具有特殊风味的脂肪酸,增添了酒豆的风味,强化了人们的食欲。由于原料取材均为天然成分,加工过程中也没有使用任何添加剂,几乎对人体没有任何副作用,适合长期食用,以预防动脉硬化和心血管疾病,也对已经患有动脉硬化和心血管疾病的患者起到辅助治疗的效果,同时本发明所述的风味酒豆黑豆还有除去胃中热痹、伤中、淋漏、下淤血、散五脏结积、去肿、消谷、止腹胀、去热毒、改善痉挛等疗效。富含的B族维生素具有美容养颜的功效。此外,黑豆还含有丰富的泛酸,有乌发的功效;维生素E、花青素及异黄酮,能清除体内自由基、抗氧化、增强活力,具有极强的抗老防衰功能;黑豆含有的膳食纤维及低聚糖能够促进胃肠蠕动,改善便秘的功能。本发明所述的风味酒豆的制作方法,步骤简单,易操作,加工成本低,适合在行业内推广使用。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例一
一种风味酒豆的制作方法,由以下方法制得:
(1)取350重量份的黑豆,洗净后置于盆中,用25℃的水浸泡30min;
(2)将浸泡过的黑豆置于锅中,加水至淹没黑豆10cm,然后盖上锅盖加热煮沸45min,停止加热后继续保持20min,开盖取出黑豆并沥干冷却;
(3)取350重量份的红辣椒,洗净后置于锅中,加热煮沸2min后取出沥干并剁成块状;
(4)取30重量份的白糖、30重量份的食盐、20重量份的味精、40重量份酒精含量为40%的白酒、30重量份的麻油和步骤(3)中得到的辣椒块混合后加入经充分冷却的黑豆中,搅拌均匀;
(5)将步骤(4)中得到的混合物置于密闭容器中在18℃的温度下发酵3h,再次搅拌均匀并用无菌玻璃器皿进行包装;
(6)将包装好的成品在15℃的环境下用紫外线强度为70μW/cm2的紫外线灯照射20min得到风味酒豆。
实施例二
一种风味酒豆的制作方法,由以下方法制得:
(1)取400重量份的黑豆,洗净后置于盆中,用30℃的水浸泡35min;
(2)将浸泡过的黑豆置于锅中,加水至淹没黑豆12.5cm,然后盖上锅盖加热煮沸52.5min,停止加热后继续保持25min,开盖取出黑豆并沥干冷却;
(3)取400重量份的红辣椒,洗净后置于锅中,加热煮沸2.5min后取出沥干并剁成块状;
(4)取40重量份的白糖、40重量份的食盐、25重量份的味精、50重量份酒精含量为50%的白酒、45重量份的麻油和步骤(3)中得到的辣椒块混合后加入经充分冷却的黑豆中,搅拌均匀;
(5)将步骤(4)中得到的混合物置于密闭容器中在21.5℃的温度下发酵5h,再次搅拌均匀并用无菌玻璃器皿进行包装;
(6)将包装好的成品在20℃的环境下用紫外线强度为70μW/cm2的紫外线灯照射25min得到风味酒豆。
实施例三
一种风味酒豆的制作方法,由以下方法制得:
(1)取450重量份的黑豆,洗净后置于盆中,用35℃的水浸泡40min;
(2)将浸泡过的黑豆置于锅中,加水至淹没黑豆15cm,然后盖上锅盖加热煮沸60min,停止加热后继续保持30min,开盖取出黑豆并沥干冷却;
(3)取450重量份的红辣椒,洗净后置于锅中,加热煮沸3min后取出沥干并剁成块状;
(4)取50重量份的白糖、50重量份的食盐、30重量份的味精、60重量份酒精含量为60%的白酒、60重量份的麻油和步骤(3)中得到的辣椒块混合后加入经充分冷却的黑豆中,搅拌均匀;
(5)将步骤(4)中得到的混合物置于密闭容器中在25℃的温度下发酵5h,再次搅拌均匀并用无菌玻璃器皿进行包装;
(6)将包装好的成品在25℃的环境下用紫外线强度为70μW/cm2的紫外线灯照射30min得到风味酒豆。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照上述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对上述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,凡在本发明技术方案的基础上,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种风味酒豆的制作方法,包括以下步骤:
(1)取350-450重量份的黑豆,洗净后置于盆中,用25-35℃的水浸泡30-40min;
(2)将浸泡过的黑豆置于锅中,加水至淹没黑豆10-15cm,然后盖上锅盖加热煮沸45-60min,停止加热后继续保持20-30min,开盖取出黑豆并沥干冷却;
(3)取350-450重量份的红辣椒,洗净后置于锅中,加热煮沸2-3min后取出沥干并剁成块状;
(4)取30-50重量份的白糖、30-50重量份的食盐、20-30重量份的味精、40-60重量份酒精含量为40%-60%的白酒、30-60重量份的麻油和步骤(3)中得到的辣椒块混合后加入经充分冷却的黑豆中,搅拌均匀;
(5)将步骤(4)中得到的混合物置于密闭容器中在18-25℃的温度下发酵3-5h,再次搅拌均匀并用无菌玻璃器皿进行包装;
(6)将包装好的成品在15-25℃的环境下用紫外线强度为70μW/cm2的紫外线灯照射20-30min得到风味酒豆。
2.根据权利要求1所述的一种风味酒豆的制作方法,其特征在于:所述的(1)中采用400重量份的黑豆,(3)中采用400重量份的红辣椒,(4)中采用40重量份的白糖、40重量份的食盐、50重量份的酒精含量为50%的白酒、45重量份的麻油。
3.根据权利要求1或2所述的一种风味酒豆的制作方法制得的一种风味酒豆。
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CN105558838A (zh) * | 2015-12-17 | 2016-05-11 | 黄石纪药师药业营销有限公司 | 一种多味黑豆及其制备方法 |
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CN101077158A (zh) * | 2007-06-20 | 2007-11-28 | 宁夏厚生记食品有限公司 | 啤酒豆的生产方法 |
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