CN106418305A - 一种速冻茼蒿的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
一种速冻茼蒿的制备方法,其制备方法的具体步骤为:步骤1、选料;步骤2、浸泡;步骤3、制备烫漂液:(1)制备中药烫漂液;(2)制备调味烫漂液;步骤4、烫漂:(1)中药烫漂;(2)调味烫漂;步骤5、速冻;步骤6、真空干燥;步骤7、装袋、冷冻储藏。本发明的一种速冻茼蒿的制备方法,制备工艺简单,易于加工制造,而其制备出的速冻茼蒿不但保鲜效果好,口感佳,营养价值高,更是具有了消食开胃、清血养心、补虚益气的功效。
Description
技术领域
本发明涉及食品加工领域,特别是一种速冻茼蒿的制备方法。
背景技术
速冻蔬菜是国际市场供应的主要蔬菜加工产品之一,目前,国内速冻蔬菜的原料主要包括根、茎、叶、花、果和食用菌。
茼蒿又称同蒿、蓬蒿、蒿菜、菊花菜、塘蒿、蒿子杆、蒿子、桐花菜(在福建等地也叫鹅菜、义菜),拉丁文名为Chirstysanthemum coronarium L,英文名:Crown daisy。菊科,一年生或二年生草本植物,叶互生,长形羽状分裂,花黄色或白色,与野菊花很像。瘦果棱,高二三尺,茎叶嫩时可食,亦可入药。
在中国古代,茼蒿为宫廷佳肴,所以又叫皇帝菜。茼蒿有蒿之清气、菊之甘香。据中国古药书载:茼蒿性味甘、辛、平,无毒,有“安心气,养脾胃,消痰饮,利肠胃"之功效。
营养成分:茼蒿营养十分丰富,除了含有维生素A、维生素C之外,胡萝卜素的含量比菠菜高,并含丰富的钙、铁、所以茼蒿也称为铁钙的补充剂。
茼蒿可食用部分达97%。每100g中所含能量85kj,水分93.1g,蛋白质1.8g,脂肪0.3g,膳食纤维2.2g,碳水化合物1.
7g,胡萝卜素1100μg,核黄素0.08mg,尼克酸0.4mg,维生素C 10mg,维生素E1.23mg,钾244mg,钠17.8mg,钙113mg,镁21mg,铁1.7mg,锰0.09mg,锌0.26mg,铜0.07mg,磷35mg,硒6.09μg。
常吃茼蒿,对咳嗽痰多、脾胃不和、记忆力减退、习惯性便秘均有较好的疗效。而当茼蒿与肉、蛋等共炒时,则可提高其维生素A的吸收率。将茼蒿炒一下,拌上芝麻油、味精、精盐,清淡可口,最适合冠心病、高血压病人食用。
1
、消食开胃,通便利肺。茼蒿中含有特殊香味的挥发油,有助于宽中理气,消食开胃,增加食欲,并且其所含粗纤维有助肠道蠕动,促进排便,达到通腑利肠的目的。
2
、清血养心,润肺化痰。茼蒿内含丰富的维生素、胡萝卜素及多种氨基酸,性味甘平,可以养心安神,润肺补肝,稳定情绪,防止记忆力减退;此外,茼蒿气味芬芳,可以消痰开郁,避秽化浊。
3
、利小便,降血压。茼蒿中含有多种氨基酸、脂肪、蛋白质及较高量的钠、钾等矿物盐,能调节体内水液代谢,通利小便,消除水肿;茼蒿含有一种挥发性的精油,以及胆碱等物质,具有降血压、补脑的作用。
速冻蔬菜种类较多,而无论是国内还是国外,对蔬菜速冻产品品质的要求也在不断提高,目前市场的速冻茼蒿口味单一,营养价值较低,已经无法满足人们对于具有保健效果食品的追求。
发明内容
为了解决现有技术中的不足,本发明提供了一种具有
消食开胃
、
清血养心
、
补虚益气
功效的速冻茼蒿的制备方法。
本发明的技术方案为:
一种速冻茼蒿的制备方法,其制备方法的具体步骤为:
步骤1、选料:选取新鲜的或存放良好的茼蒿,置于清洗机中清洗干净,备用;
步骤2、浸泡:将洗净后的茼蒿置于盐度为5°的盐水中,浸泡3-5小时,浸泡后冷水冲洗干净,备用;
步骤3、制备烫漂液:
(1)制备中药烫漂液:
a
、选取优质的
鸡矢藤、合欢花、黄筒花、红果参、泡泡草、芜菁花、黄桷叶、红铧头草、瓦草
,洗净并除杂,备用;
b
、取洗净并除杂后的
鸡矢藤、合欢花、黄筒花、红果参、泡泡草、芜菁花、黄桷叶、红铧头草、瓦草
,加入12-14倍的纯净水,小火煎煮2-3小时,过滤,取滤液;滤渣加6-8倍的纯净水,小火煎煮0.5-1小时,过滤,取滤液;混合两次滤液,制得中药烫漂液,备用;
(2)制备调味烫漂液:取食用盐、味精、料酒、冰糖、蜂蜜、花椒粉、五香粉、八角、白砂糖、桂花蜜、柠檬汁、水,混合搅拌均匀,小火加热煎煮5-10分钟,制得调味烫漂液,备用;
步骤4、烫漂:
(1)中药烫漂:取中药烫漂液,加热至85-90度,将步骤2中浸泡后的茼蒿置于中药烫漂液中,烫漂20-30秒,取出,沥干后备用;
(2)调味烫漂:取调味烫漂液,加热至90-95度,将经过中药烫漂后的茼蒿置于调味烫漂液中,烫漂20-25秒,取出,沥干后备用;
步骤5、速冻:取烫漂后的茼蒿,于-15℃至-35℃的温度下,冷冻3-4小时;
步骤6、真空干燥:取速冻后的茼蒿,置于真空干燥机中,真空度为80-90Pa,温度为40℃,干燥0.5-1小时;
步骤7、装袋、冷冻储藏:取真空干燥后的茼蒿,进行真空包装,包装后置于温度为-20℃至-30℃的冷冻室内,冷冻储藏。
所述步骤3的(1)中,中药烫漂液中原料按重量份数,
鸡矢藤35-45份、合欢花10-15份、黄筒花6-8份、红果参6-8份、泡泡草3-5份、芜菁花3-5份、黄桷叶3-5份、红铧头草1-3份、瓦草1-3份
。
所述步骤3的(2)中,调味烫漂液中原料按重量份数,食用盐5份、味精1份、料酒3份、冰糖3份、蜂蜜3份、花椒粉1份、五香粉1份、八角1份、白砂糖3份、桂花蜜3份、柠檬汁3份、水200-220份。
所述的步骤5中的速冻,速冻时,先设定温度为-15℃至-25℃,保持1.5小时,然后将温度下调为-25℃至-35℃,保持1.5-2.5小时。
本发明制备的中药烫漂液中:
鸡矢藤,具有祛风利湿,止痛解毒,消食化积,活血消肿之功效,用于风湿筋骨痛,跌打损伤,外伤性疼痛,肝胆及胃肠绞痛,消化不良,小儿疳积,支气管炎,外用于皮炎,湿疹及疮疡肿毒,合欢花,安神解郁,活血消肿,治郁结胸闷、失眠健忘、滋阴补阳、眼疾、神经衰弱,黄筒花,用于补肝肾,强腰膝,清热解毒,主治头蛇,神经衰弱,腰膝酸痛,肠炎,无名肿毒,红果参,补虚益气,祛痰止痛,主治:劳倦气虚乏力,跌打损伤,肠绞痛,泡泡草,清热解毒,主感冒,咽喉痛,疮疖痈肿,瘰疬结核,急慢性湿疹,芜菁花,补肝明目,敛疮,主虚劳目暗,久疮不愈,黄桷叶,祛风,止痛,续筋骨,治筋骨疼痛,风眼流泪,皮肤瘙痒,红铧头草,具有清热解毒、消肿止痛的功效,瓦草,清热,止痛,利水通淋,治肺热咳嗽,风湿骨痛,腹痛,外伤疼痛,淋病
。
本发明的有益效果:本发明的一种速冻茼蒿的制备方法,制备工艺简单,易于加工制造,而其制备出的速冻茼蒿不但保鲜效果好,口感佳,更是具有了
消食开胃
、
清血养心
、
补虚益气
的功效。
具体实施方式
实施例1
一种速冻茼蒿的制备方法,其制备方法的具体步骤为:
步骤1、选料:选取新鲜的或存放良好的茼蒿,置于清洗机中清洗干净,备用;
步骤2、浸泡:将洗净后的茼蒿置于盐度为5°的盐水中,浸泡3-5小时,浸泡后冷水冲洗干净,备用;
步骤3、制备烫漂液:
(1)制备中药烫漂液:
a
、选取优质的
鸡矢藤、合欢花、黄筒花、红果参、泡泡草、芜菁花、黄桷叶、红铧头草、瓦草
,洗净并除杂,备用;
b
、取洗净并除杂后的
鸡矢藤、合欢花、黄筒花、红果参、泡泡草、芜菁花、黄桷叶、红铧头草、瓦草
,加入12-14倍的纯净水,小火煎煮2-3小时,过滤,取滤液;滤渣加6-8倍的纯净水,小火煎煮0.5-1小时,过滤,取滤液;混合两次滤液,制得中药烫漂液,备用;
(2)制备调味烫漂液:取食用盐、味精、料酒、冰糖、蜂蜜、花椒粉、五香粉、八角、白砂糖、桂花蜜、柠檬汁、水,混合搅拌均匀,小火加热煎煮5-10分钟,制得调味烫漂液,备用;
步骤4、烫漂:
(1)中药烫漂:取中药烫漂液,加热至85-90度,将步骤2中浸泡后的茼蒿置于中药烫漂液中,烫漂20-30秒,取出,沥干后备用;
(2)调味烫漂:取调味烫漂液,加热至90-95度,将经过中药烫漂后的茼蒿置于调味烫漂液中,烫漂20-25秒,取出,沥干后备用;
步骤5、速冻:取烫漂后的茼蒿,于-15℃至-35℃的温度下,冷冻3-4小时;
步骤6、真空干燥:取速冻后的茼蒿,置于真空干燥机中,真空度为80-90Pa,温度为40℃,干燥0.5-1小时;
步骤7、装袋、冷冻储藏:取真空干燥后的茼蒿,进行真空包装,包装后置于温度为-20℃至-30℃的冷冻室内,冷冻储藏。
所述步骤3的(1)中,中药烫漂液中原料按重量份数,
鸡矢藤35-45份、合欢花10-15份、黄筒花6-8份、红果参6-8份、泡泡草3-5份、芜菁花3-5份、黄桷叶3-5份、红铧头草1-3份、瓦草1-3份
。
所述步骤3的(2)中,调味烫漂液中原料按重量份数,食用盐5份、味精1份、料酒3份、冰糖3份、蜂蜜3份、花椒粉1份、五香粉1份、八角1份、白砂糖3份、桂花蜜3份、柠檬汁3份、水200-220份。
所述的步骤5中的速冻,速冻时,先设定温度为-15℃至-25℃,保持1.5小时,然后将温度下调为-25℃至-35℃,保持1.5-2.5小时。
Claims (4)
1.一种速冻茼蒿的制备方法,其特征在于:其制备方法的具体步骤为:
步骤1、选料:选取新鲜的或存放良好的茼蒿,置于清洗机中清洗干净,备用;
步骤2、浸泡:将洗净后的茼蒿置于盐度为5°的盐水中,浸泡3-5小时,浸泡后冷水冲洗干净,备用;
步骤3、制备烫漂液:
(1)制备中药烫漂液:
a、选取优质的鸡矢藤、合欢花、黄筒花、红果参、泡泡草、芜菁花、黄桷叶、红铧头草、瓦草,洗净并除杂,备用;
b、取洗净并除杂后的鸡矢藤、合欢花、黄筒花、红果参、泡泡草、芜菁花、黄桷叶、红铧头草、瓦草,加入12-14倍的纯净水,小火煎煮2-3小时,过滤,取滤液;滤渣加6-8倍的纯净水,小火煎煮0.5-1小时,过滤,取滤液;混合两次滤液,制得中药烫漂液,备用;
(2)制备调味烫漂液:取食用盐、味精、料酒、冰糖、蜂蜜、花椒粉、五香粉、八角、白砂糖、桂花蜜、柠檬汁、水,混合搅拌均匀,小火加热煎煮5-10分钟,制得调味烫漂液,备用;
步骤4、烫漂:
(1)中药烫漂:取中药烫漂液,加热至85-90度,将步骤2中浸泡后的茼蒿置于中药烫漂液中,烫漂20-30秒,取出,沥干后备用;
(2)调味烫漂:取调味烫漂液,加热至90-95度,将经过中药烫漂后的茼蒿置于调味烫漂液中,烫漂20-25秒,取出,沥干后备用;
步骤5、速冻:取烫漂后的茼蒿,于-15℃至-35℃的温度下,冷冻3-4小时;
步骤6、真空干燥:取速冻后的茼蒿,置于真空干燥机中,真空度为80-90Pa,温度为40℃,干燥0.5-1小时;
步骤7、装袋、冷冻储藏:取真空干燥后的茼蒿,进行真空包装,包装后置于温度为-20℃至-30℃的冷冻室内,冷冻储藏。
2.根据权利要求1所述的一种速冻茼蒿的制备方法,其特征在于:所述步骤3的(1)中,中药烫漂液中原料按重量份数,鸡矢藤35-45份、合欢花10-15份、黄筒花6-8份、红果参6-8份、泡泡草3-5份、芜菁花3-5份、黄桷叶3-5份、红铧头草1-3份、瓦草1-3份。
3.根据权利要求1所述的一种速冻茼蒿的制备方法,其特征在于:所述步骤3的(2)中,调味烫漂液中原料按重量份数,食用盐5份、味精1份、料酒3份、冰糖3份、蜂蜜3份、花椒粉1份、五香粉1份、八角1份、白砂糖3份、桂花蜜3份、柠檬汁3份、水200-220份。
4.根据权利要求1所述的一种速冻茼蒿的制备方法,其特征在于:所述的步骤5中的速冻,速冻时,先设定温度为-15℃至-25℃,保持1.5小时,然后将温度下调为-25℃至-35℃,保持1.5-2.5小时。
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CN112057896A (zh) * | 2020-09-17 | 2020-12-11 | 重庆市中药研究院 | 一种鸡矢藤提取物及其制备方法与应用 |
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CN112057896A (zh) * | 2020-09-17 | 2020-12-11 | 重庆市中药研究院 | 一种鸡矢藤提取物及其制备方法与应用 |
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