CN106221898A - 一种保健酒香菜籽油及其制备方法 - Google Patents

一种保健酒香菜籽油及其制备方法 Download PDF

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CN106221898A
CN106221898A CN201610708872.2A CN201610708872A CN106221898A CN 106221898 A CN106221898 A CN 106221898A CN 201610708872 A CN201610708872 A CN 201610708872A CN 106221898 A CN106221898 A CN 106221898A
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张龙芳
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Tongcheng Fangniuwa Family Farm Co Ltd
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Abstract

本发明涉及一种保健酒香菜籽油,包括以下重量份的原料:油菜籽80份、米酒130份、中药浓缩液0.5份、鳖肉2份、大豆油0.5份、南瓜籽油0.5份、郁李仁油0.5份;所述的中药浓缩液包括以下重量份的原料制备而成:补骨脂1份、淫羊藿2份、巴戟天2份、鹿角片2份、黄芪3份、山药1份、扁豆花1份、益智仁2份、菟丝子1份。本发明的工艺简单,操作容易、生产成本低,通过用米酒浸泡油菜籽,使得制备而成的菜籽油具有酒的香气,通过加入中药浓缩液、鳖肉、大豆油、南瓜籽油、郁李仁油,使得制备而成的菜籽油营养丰富,还具有补肾、增强抵抗力的保健功效。

Description

一种保健酒香菜籽油及其制备方法
技术领域
[0001]本发明涉及一种保健酒香菜籽油及其制备方法,属食用油加工技术领域。
背景技术
[0002] 菜籽油又叫菜油,是我国主要食用油之一,主产于长江流域及西南、西北等地,产量居世界首位。人体对菜籽油的吸收率很高,可达99%。菜籽油很少或几乎不含胆固醇,具有一定的软化血管、延缓衰老的功效。由于榨油的原料是植物的种实,一般会含有一定的种子磷脂,对血管、神经、大脑的发育十分重要。所以,菜籽油是营养价值很高,有益于人体健康的优良食用油。
[0003]随着人们生活水平的提高,对菜籽油保健功效的需求也越来越大。
发明内容
[0004]本发明的目的在于:提供一种保健酒香菜籽油及其制备方法。
[0005]为了实现上述发明目的,本发明提供如下技术方案:
[0006] —种保健酒香菜籽油,包括以下重量份的原料:
[0007] 油菜籽80-120份、米酒130-180份、中药浓缩液0.5-3份、鳖肉2-5份、大豆油0.5-1.5份、南瓜籽油0.5-1.5份、郁李仁油0.5-1.5份;
[0008]所述的中药浓缩液包括以下重量份的原料制备而成:
[0009]补骨脂1-3份、淫羊藿2-5份、巴戟天2-5份、鹿角片2-5份、黄芪3-6份、山药1-3份、扁豆花1-3份、益智仁2-5份、菟丝子1-3份。
[0010]优选地,所述的保健酒香菜籽油,包括以下重量份的原料:
[0011] 油菜籽85份、米酒135份、中药浓缩液I份、鳖肉3份、大豆油I份、南瓜籽油I份、郁李仁油I份;
[0012]所述的中药浓缩液包括以下重量份的原料制备而成:
[0013]补骨脂2份、淫羊藿3份、巴戟天3份、鹿角片3份、黄芪4份、山药2份、扁豆花2份、益智仁3份、菟丝子2份。
[0014]优选地,所述的保健酒香菜籽油,包括以下重量份的原料:
[0015] 油菜籽100份、米酒150份、中药浓缩液2份、鳖肉4份、大豆油1.2份、南瓜籽油1.2份、郁李仁油1.3份;
[0016]所述的中药浓缩液包括以下重量份的原料制备而成:
[0017]补骨脂1.5份、淫羊藿4份、巴戟天4份、鹿角片4份、黄芪5份、山药2.5份、扁豆花1.5份、益智仁4份、菟丝子2.5份。
[0018]优选地,一种保健酒香菜籽油的制备方法,具体步骤如下:
[0019] (I)选用新鲜的、籽粒饱满的优质油菜籽,经筛选去杂、清洗、去石和磁选后,放入米酒中浸泡24-36h,取出均匀地铺在干净的席子上,然后放在通风干燥处进行摊晾,每隔3-4h翻动一次,摊晾时间为8-12h;
[0020] (2)中药浓缩液的制备
[0021]将补骨脂、淫羊藿、巴戟天、鹿角片、黄芪、山药、扁豆花、益智仁、菟丝子加4-6倍量的水微沸煎煮l_2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-4/5得到中药浓缩液备用;
[0022] (3)保健鳖肉浆汁的制备
[0023]将鳖肉洗净、加入中药浓缩液和水,打浆,过滤后得到保健鳖肉浆汁备用;
[0024] (4)将夹层锅先加热,待夹层锅内温度达37-47°C时,放入将摊晾后的油菜籽,继续加热,当夹层锅内温度达到145-155°C,继续炒制10-30min后,降温至100-115°C后,加入保健鳖肉浆汁继续炒制直到含水量达到2-5 % ;
[0025] (5)将螺旋式榨油机加热到120-150 V,倒入油菜籽,榨油,得到菜籽毛油;
[0026] (6)将菜籽毛油经过精炼设备,滤去其中的杂质,得到精制菜籽油备用;
[0027] (7)将精制菜籽油与大豆油、南瓜籽油、郁李仁油混合搅拌均匀,精滤、冷却、称重、包装得到产物。
[0028]本发明的有益效果在于:本发明的工艺简单,操作容易、生产成本低,通过用米酒浸泡油菜籽,使得制备而成的菜籽油具有酒的香气,通过加入中药浓缩液、鳖肉、大豆油、南瓜籽油、郁李仁油,使得制备而成的菜籽油营养丰富,还具有补肾、增强抵抗力的保健功效。
具体实施方式
[0029] 实施例1
[0030] —种保健酒香菜籽油,包括以下重量份的原料:
[0031] 油菜籽80份、米酒130份、中药浓缩液0.5份、鳖肉2份、大豆油0.5份、南瓜籽油0.5份、郁李仁油0.5份;
[0032]所述的中药浓缩液包括以下重量份的原料制备而成:
[0033]补骨脂I份、淫羊藿2份、巴戟天2份、鹿角片2份、黄芪3份、山药I份、扁豆花I份、益智仁2份、菟丝子I份。
[0034]上述保健酒香菜籽油的制备方法,具体步骤如下:
[0035] (I)选用新鲜的、籽粒饱满的优质油菜籽,经筛选去杂、清洗、去石和磁选后,放入米酒中浸泡24_36h,取出均匀地铺在干净的席子上,然后放在通风干燥处进行摊晾,每隔3-4h翻动一次,摊晾时间为8-12h;
[0036] (2)中药浓缩液的制备
[0037]将补骨脂、淫羊藿、巴戟天、鹿角片、黄芪、山药、扁豆花、益智仁、菟丝子加4-6倍量的水微沸煎煮l_2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-4/5得到中药浓缩液备用;
[0038] (3)保健鳖肉浆汁的制备
[0039]将鳖肉洗净、加入中药浓缩液和水,打浆,过滤后得到保健鳖肉浆汁备用;
[0040] (4)将夹层锅先加热,待夹层锅内温度达37-47°C时,放入将摊晾后的油菜籽,继续加热,当夹层锅内温度达到145-155°C,继续炒制10-30min后,降温至100-115°C后,加入保健鳖肉浆汁继续炒制直到含水量达到2-5 % ;
[0041] (5)将螺旋式榨油机加热到120_150°C,倒入油菜籽,榨油,得到菜籽毛油;
[0042] (6)将菜籽毛油经过精炼设备,滤去其中的杂质,得到精制菜籽油备用;
[0043] (7)将精制菜籽油与大豆油、南瓜籽油、郁李仁油混合搅拌均匀,精滤、冷却、称重、包装得到产物。
[0044] 实施例2
[0045] —种保健酒香菜籽油,包括以下重量份的原料:
[0046] 油菜籽85份、米酒135份、中药浓缩液I份、鳖肉3份、大豆油I份、南瓜籽油I份、郁李仁油I份;
[0047]所述的中药浓缩液包括以下重量份的原料制备而成:
[0048]补骨脂2份、淫羊藿3份、巴戟天3份、鹿角片3份、黄芪4份、山药2份、扁豆花2份、益智仁3份、菟丝子2份。
[0049]上述保健酒香菜籽油的制备方法,具体步骤如下:
[0050] (I)选用新鲜的、籽粒饱满的优质油菜籽,经筛选去杂、清洗、去石和磁选后,放入米酒中浸泡24_36h,取出均匀地铺在干净的席子上,然后放在通风干燥处进行摊晾,每隔3-4h翻动一次,摊晾时间为8-12h;
[0051 ] (2)中药浓缩液的制备
[0052]将补骨脂、淫羊藿、巴戟天、鹿角片、黄芪、山药、扁豆花、益智仁、菟丝子加4-6倍量的水微沸煎煮l_2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-4/5得到中药浓缩液备用;
[0053] (3)保健鳖肉浆汁的制备
[0054]将鳖肉洗净、加入中药浓缩液和水,打浆,过滤后得到保健鳖肉浆汁备用;
[0055] (4)将夹层锅先加热,待夹层锅内温度达37-47°C时,放入将摊晾后的油菜籽,继续加热,当夹层锅内温度达到145-155°C,继续炒制10-30min后,降温至100-115°C后,加入保健鳖肉浆汁继续炒制直到含水量达到2-5 % ;
[0056] (5)将螺旋式榨油机加热到120-150 V,倒入油菜籽,榨油,得到菜籽毛油;
[0057] (6)将菜籽毛油经过精炼设备,滤去其中的杂质,得到精制菜籽油备用;
[0058] (7)将精制菜籽油与大豆油、南瓜籽油、郁李仁油混合搅拌均匀,精滤、冷却、称重、包装得到产物。
[0059] 实施例3
[0060] 一种保健酒香菜籽油,包括以下重量份的原料:
[0061] 油菜籽100份、米酒150份、中药浓缩液2份、鳖肉4份、大豆油1.2份、南瓜籽油1.2份、郁李仁油1.3份;
[0062]所述的中药浓缩液包括以下重量份的原料制备而成:
[0063]补骨脂1.5份、淫羊藿4份、巴戟天4份、鹿角片4份、黄芪5份、山药2.5份、扁豆花1.5份、益智仁4份、菟丝子2.5份。
[0064]上述保健酒香菜籽油的制备方法,具体步骤如下:
[0065] (I)选用新鲜的、籽粒饱满的优质油菜籽,经筛选去杂、清洗、去石和磁选后,放入米酒中浸泡24_36h,取出均匀地铺在干净的席子上,然后放在通风干燥处进行摊晾,每隔3-4h翻动一次,摊晾时间为8-12h;
[0066] (2)中药浓缩液的制备
[0067]将补骨脂、淫羊藿、巴戟天、鹿角片、黄芪、山药、扁豆花、益智仁、菟丝子加4-6倍量的水微沸煎煮l_2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-4/5得到中药浓缩液备用;
[0068] (3)保健鳖肉浆汁的制备
[0069]将鳖肉洗净、加入中药浓缩液和水,打浆,过滤后得到保健鳖肉浆汁备用;
[0070] (4)将夹层锅先加热,待夹层锅内温度达37-47°C时,放入将摊晾后的油菜籽,继续加热,当夹层锅内温度达到145-155°C,继续炒制10-30min后,降温至100-115°C后,加入保健鳖肉浆汁继续炒制直到含水量达到2-5 % ;
[0071 ] (5)将螺旋式榨油机加热到120-150V,倒入油菜籽,榨油,得到菜籽毛油;
[0072] (6)将菜籽毛油经过精炼设备,滤去其中的杂质,得到精制菜籽油备用;
[0073] (7)将精制菜籽油与大豆油、南瓜籽油、郁李仁油混合搅拌均匀,精滤、冷却、称重、包装得到产物。
[0074] 实施例4
[0075] —种保健酒香菜籽油,包括以下重量份的原料:
[0076] 油菜籽120份、米酒180份、中药浓缩液3份、鳖肉5份、大豆油1.5份、南瓜籽油1.5份、郁李仁油1.5份;
[0077]所述的中药浓缩液包括以下重量份的原料制备而成:
[0078]补骨脂3份、淫羊藿5份、巴戟天5份、鹿角片5份、黄芪6份、山药3份、扁豆花3份、益智仁5份、菟丝子3份。
[0079]上述保健酒香菜籽油的制备方法,具体步骤如下:
[0080] (I)选用新鲜的、籽粒饱满的优质油菜籽,经筛选去杂、清洗、去石和磁选后,放入米酒中浸泡24-36h,取出均匀地铺在干净的席子上,然后放在通风干燥处进行摊晾,每隔3-4h翻动一次,摊晾时间为8-12h;
[0081 ] (2)中药浓缩液的制备
[0082]将补骨脂、淫羊藿、巴戟天、鹿角片、黄芪、山药、扁豆花、益智仁、菟丝子加4-6倍量的水微沸煎煮l_2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-4/5得到中药浓缩液备用;
[0083] (3)保健鳖肉浆汁的制备
[0084]将鳖肉洗净、加入中药浓缩液和水,打浆,过滤后得到保健鳖肉浆汁备用;
[0085] (4)将夹层锅先加热,待夹层锅内温度达37-47°C时,放入将摊晾后的油菜籽,继续加热,当夹层锅内温度达到145-155°C,继续炒制10-30min后,降温至100-115°C后,加入保健鳖肉浆汁继续炒制直到含水量达到2-5 % ;
[0086] (5)将螺旋式榨油机加热到120_150°C,倒入油菜籽,榨油,得到菜籽毛油;
[0087] (6)将菜籽毛油经过精炼设备,滤去其中的杂质,得到精制菜籽油备用;
[0088] (7)将精制菜籽油与大豆油、南瓜籽油、郁李仁油混合搅拌均匀,精滤、冷却、称重、包装得到产物。
[0089]本发明通过上述实施例来说明本发明的详细工艺流程,但本发明并不局限于上述详细工艺流程,即不意味着本发明必须依赖上述详细工艺流程才能实施。所属技术领域的技术人员应该明了,对本发明的任何改进,对本发明产品各原料的等效替换及辅助成分的添加、具体方式的选择等,均落在本发明的保护范围和公开范围之内。

Claims (4)

1.一种保健酒香菜籽油,其特征在于,包括以下重量份的原料: 油菜籽80-120份、米酒130-180份、中药浓缩液0.5-3份、鳖肉2-5份、大豆油0.5-1.5份、南瓜籽油0.5-1.5份、郁李仁油0.5-1.5份; 所述的中药浓缩液包括以下重量份的原料制备而成: 补骨脂1-3份、淫羊藿2-5份、巴戟天2-5份、鹿角片2-5份、黄芪3-6份、山药1-3份、扁豆花1-3份、益智仁2-5份、菟丝子1-3份。
2.根据权利要求1所述的保健酒香菜籽油,其特征在于,包括以下重量份的原料: 油菜籽85份、米酒135份、中药浓缩液I份、鳖肉3份、大豆油I份、南瓜籽油I份、郁李仁油I份; 所述的中药浓缩液包括以下重量份的原料制备而成: 补骨脂2份、淫羊藿3份、巴戟天3份、鹿角片3份、黄芪4份、山药2份、扁豆花2份、益智仁3份、菟丝子2份。
3.根据权利要求1所述的保健酒香菜籽油,其特征在于,包括以下重量份的原料: 油菜籽100份、米酒150份、中药浓缩液2份、鳖肉4份、大豆油1.2份、南瓜籽油1.2份、郁李仁油1.3份; 所述的中药浓缩液包括以下重量份的原料制备而成: 补骨脂1.5份、淫羊藿4份、巴戟天4份、鹿角片4份、黄芪5份、山药2.5份、扁豆花1.5份、益智仁4份、菟丝子2.5份。
4.一种保健酒香菜籽油的制备方法,其特征在于,具体步骤如下: (1)选用新鲜的、籽粒饱满的优质油菜籽,经筛选去杂、清洗、去石和磁选后,放入米酒中浸泡24-36h,取出均匀地铺在干净的席子上,然后放在通风干燥处进行摊晾,每隔3-4h翻动一次,摊晾时间为8-12h; (2)中药浓缩液的制备 将补骨脂、淫羊藿、巴戟天、鹿角片、黄芪、山药、扁豆花、益智仁、菟丝子加4-6倍量的水微沸煎煮l_2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的I /2-4/5得到中药浓缩液备用; (3)保健鳖肉浆汁的制备 将鳖肉洗净、加入中药浓缩液和水,打浆,过滤后得到保健鳖肉浆汁备用; (4)将夹层锅先加热,待夹层锅内温度达37-47°C时,放入将摊晾后的油菜籽,继续加热,当夹层锅内温度达到145-155 °C,继续炒制10-30min后,降温至100-115°C后,加入保健鳖肉浆汁继续炒制直到含水量达到2-5 % ; (5)将螺旋式榨油机加热到120-150°C,倒入油菜籽,榨油,得到菜籽毛油; (6)将菜籽毛油经过精炼设备,滤去其中的杂质,得到精制菜籽油备用; ⑴将精制菜籽油与大豆油、南瓜籽油、郁李仁油混合搅拌均勾,精滤、冷却、称重、包装得到产物。
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