CN106539058A - 一种桂枝风味肉苁蓉酱油的酿制方法 - Google Patents
一种桂枝风味肉苁蓉酱油的酿制方法 Download PDFInfo
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Abstract
本发明公开了一种桂枝风味肉苁蓉酱油的酿制方法,以桂枝、肉苁蓉为原料,同时添加木槿花、银杏叶,制作出一种桂枝风味肉苁蓉酱油。其充分利用桂枝、肉苁蓉的营养价值,与中药相互配伍,协同增效,具有助阳化气、补肾益精的功效。成品富有光泽,风味独特,鲜美可口,且具有一定的保健功能,符合市场发展需要,易保存,长期食用可明显改善因处于潮湿环境引起的腰酸腿痛的人群的不适。其制作工艺简单,易于实现,方便携带,符合人们对健康的需求,市场前景广阔。
Description
技术领域
本发明涉及食品加工领域,具体涉及以桂枝、肉苁蓉为原料,加入具有保健功效的中药材,制得的一种桂枝风味肉苁蓉酱油。
背景技术
桂枝,别名:柳桂为樟科植物肉桂的干燥嫩枝。春、夏二季采收,除去叶,晒干,或切片晒干。肉桂是名贵的香料植物,桂皮粉在西方国家通常用来烤制面包、点心,腌制肉类食品。桂油主要成分除肉桂醛外,还含有苯甲醛、肉桂醇、丁香烯、香豆素等十多种成分,广泛用于饮料、食品的增香、医药配方、调和香精和高级化妆品。肉桂材质优良,结构细致,不易开裂,可制作高档家具。味辛、甘,性温。归膀胱经,心经,肺经。具有温经通脉、助阳化气的功效,主治风寒感冒、脘腹冷痛、关节痹痛等症。
肉苁蓉,主要可分为苯乙醇苷类、环烯醚萜类、木脂素类、多糖、十几种氨基酸、多种生物碱等,富含人体所需微量元素,其中苯乙醇总苷是肉苁蓉中主要活性成分,具有提高男性性功能、治疗女人宫寒不孕、抗氧化、抗衰老、提高免疫力、增强记忆力等功能。性温,味甘、咸。归肾经、大肠经。具有补肾益精、润肠通便的功效,主治腰痛脚弱,耳鸣目花。
木槿花,中药材木槿花是锦葵科植物木槿的干燥花蕾,以色白、朵大者为佳。性凉,味甘、苦。归脾经、肺经、肝经。具有清热利湿、凉血解毒的功效,主治赤白下痢、肺热咳嗽等症。
银杏叶,本品多皱折或破碎,完整者呈扇形。黄绿色或浅棕黄色,上缘呈不规则的波状弯曲,有的中间凹入,深者可达叶长的4/5。具二叉状平行叶脉,细而密,光滑无毛,易纵向撕裂。叶基楔形,体轻。性平,味甘、苦、涩。归心经、肺经。具有活血化瘀、通络止痛的功效,主治中风偏瘫,肺虚咳喘等症。
酱油是中国传统的调味品。用豆、麦、麸皮酿造的液体调味品。色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲。酱油俗称豉油,主要由大豆、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂,除食盐的成分外,还有多种氨基酸、糖类、有机酸、色素及香料成分。以咸味为主,亦有鲜味、香味等。它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。以桂枝、肉苁蓉为主要原料,木槿花、银杏叶为保健原料,生产出一种桂枝风味肉苁蓉酱油,目前还未见报道和产品上市。
发明内容
本发明以桂枝、肉苁蓉为原料,同时添加木槿花、银杏叶开发出一种桂枝风味肉苁蓉酱油,填补了国内使用这类原料制作酱油的一项空白。
一种桂枝风味肉苁蓉酱油的酿制方法,采用以下步骤:
原材料处理:
A.桂枝预处理:取新鲜的桂枝根茎,用清水冲洗干净,切成0.5-1厘米的段状,晒干,制得桂枝段;
B.肉苁蓉预处理:挑选新鲜的肉苁蓉,洗净,切成0.5-1厘米的片状,放入清水中冷却,沥干,制得肉苁蓉片;
C.预混合:取适量桂枝段、肉苁蓉片,充分混合均匀,加入混合物重0.4-0.8%的纤维素酶、0.1-0.3%的果胶酶、0.2-0.5%的蛋白酶、0.002-0.005%的木聚糖酶,加热至38-42℃,保温60-90分钟,再放入装有80-120目筛的打浆机进行打浆,制得桂枝肉苁蓉混合泥;
D.中药浆液制作:按一定比例取中药材木槿花、银杏叶,加入原料中药材重5-10倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,用装有80-120目网筛的打浆机制成中药泥;
E.蒸煮:取桂枝肉苁蓉混合泥100-150重量份、中药泥5-10重量份,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟桂枝肉苁蓉混合泥;
F.制曲:向熟桂枝肉苁蓉混合泥中添加小麦粉15-30重量份、米曲霉菌种2-3重量份,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:将油醅置于发酵室中,添加食盐7-10重量份,水50-100重量份,搅拌均匀,制得油醪,发酵10-15天,温度控制在35-38℃之间,当油醪PH值降至6时,添加鲁氏酵母至104个/毫升油醪以上,控制油醪温度在28-32℃,发酵30-40天,制得熟油醅;
H.淋油:熟油醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成桂枝风味肉苁蓉酱油;
J.过滤、灭菌:将桂枝风味肉苁蓉酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至82-88℃,保持35-45分钟灭菌,得成品桂枝风味肉苁蓉酱油;
K.检验、包装:将通过检验合格的桂枝风味肉苁蓉酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
本发明所述步骤A中桂枝、肉苁蓉混合重量比例为1:1-3。
本发明所述步骤B中一定比例的中药材为以下原料重量比:木槿花50-60%、银杏叶40-50%。
本发明的作用机理:
桂枝,温经通脉、助阳化气;肉苁蓉,补肾益精、润肠通便;木槿花,清热利湿、凉血解毒;银杏叶,活血化瘀、通络止痛。利用以上四味中药相互配伍,协同生效,通过调节肺的肃降,促进肾的封藏,以达助阳化气、补肾益精的功效。
本发明公开了一种桂枝风味肉苁蓉酱油,以桂枝、肉苁蓉为原料,同时添加木槿花、银杏叶,制作出一种桂枝风味肉苁蓉酱油。其充分利用桂枝、肉苁蓉的营养价值,与中药相互配伍,协同增效,具有助阳化气、补肾益精的功效。成品富有光泽,风味独特,鲜美可口,且具有一定的保健功能,符合市场发展需要,易保存,长期食用可明显改善因处于潮湿环境引起的腰酸腿痛的人群的不适。其制作工艺简单,易于实现,方便携带,符合人们对健康的需求,市场前景广阔。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种桂枝风味肉苁蓉酱油的酿制方法,采用以下步骤:
原材料处理:
A.桂枝预处理:取新鲜的桂枝根茎,用清水冲洗干净,切成0.5-1厘米的段状,晒干,制得桂枝段;
B.肉苁蓉预处理:挑选新鲜的肉苁蓉,洗净,切成0.5-1厘米的片状,放入清水中冷却,沥干,制得肉苁蓉片;
C.预混合:取适量桂枝段、桂枝段重2倍的肉苁蓉片,充分混合均匀,加入混合物重0.6%的纤维素酶、0.2%的果胶酶、0.4%的蛋白酶、0.003%的木聚糖酶,加热至38-42℃,保温60分钟,再放入装有100目筛的打浆机进行打浆,制得桂枝肉苁蓉混合泥;
D.中药浆液制作:按重量比例取中药材木槿花55%、银杏叶45%,加入原料中药材重8倍的水,浸泡2小时,再煎煮45分钟,后连同煎煮液一起,用装有100目网筛的打浆机制成中药泥;
E.蒸煮:取桂枝肉苁蓉混合泥70kg、中药泥4kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟桂枝肉苁蓉混合泥;
F.制曲:向熟桂枝肉苁蓉混合泥中添加小麦粉14kg、米曲霉菌种1.5kg,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:将油醅置于发酵室中,添加食盐5.5kg,水35kg重量份,搅拌均匀,制得油醪,发酵12天,温度控制在35-38℃之间,当油醪PH值降至6时,添加鲁氏酵母至104个/毫升油醪以上,控制油醪温度在28-32℃,发酵35天,制得熟油醅;
H.淋油:熟油醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成生桂枝风味肉苁蓉酱油;
J.过滤、灭菌:将桂枝风味肉苁蓉酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至82-88℃,保持40分钟灭菌,得成品桂枝风味肉苁蓉酱油;
K.检验、包装:将通过检验合格的桂枝风味肉苁蓉酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
本发明实施例1经17位处于潮湿环境引起的腰酸腿痛的人群,连续食用10天,每日30克,症状明显缓解人数为10人,有效率为58.82%;连续食用20天,每日30克以上,症状明显缓解人数为12人,有效率为70.59%。
实施例2,一种桂枝风味肉苁蓉酱油的酿制方法,采用以下步骤:
原材料处理:
A.桂枝预处理:取新鲜的桂枝根茎,用清水冲洗干净,切成0.5-1厘米的段状,晒干,制得桂枝段;
B.肉苁蓉预处理:挑选新鲜的肉苁蓉,洗净,切成0.5-1厘米的片状,放入清水中冷却,沥干,制得肉苁蓉片;
C.预混合:取适量桂枝段、桂枝段重1.5倍的肉苁蓉片,充分混合均匀,加入混合物重0.6%的纤维素酶、0.1%的果胶酶、0.5%的蛋白酶、0.004%的木聚糖酶,加热至38-42℃,保温60分钟,再放入装有100目筛的打浆机进行打浆,制得桂枝肉苁蓉混合泥;
D.中药浆液制作:按重量比例取中药材木槿花24%、银杏叶25%、麻黄18%、南山竹叶15%、辛夷18%,加入原料中药材重8倍的水,浸泡2.5小时,再煎煮45分钟,后连同煎煮液一起,用装有120目网筛的打浆机制成中药泥;
E.蒸煮:取桂枝肉苁蓉混合泥70kg、中药泥3.5kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟桂枝肉苁蓉混合泥;
F.制曲:向熟桂枝肉苁蓉混合泥中添加小麦粉15kg、米曲霉菌种1.5kg,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:将油醅置于发酵室中,添加食盐4.5kg,水45kg重量份,搅拌均匀,制得油醪,发酵12天,温度控制在35-38℃之间,当油醪PH值降至6时,添加鲁氏酵母至104个/毫升油醪以上,控制油醪温度在28-32℃,发酵35天,制得熟油醅;
H.淋油:熟油醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成桂枝风味肉苁蓉酱油;
J.过滤、灭菌:将桂枝风味肉苁蓉酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至82-88℃,保持40分钟灭菌,得成品桂枝风味肉苁蓉酱油;
K.检验、包装:将通过检验合格的桂枝风味肉苁蓉酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
麻黄,为重要的药用植物,生物碱含量丰富,仅次于木贼麻黄。木质茎少,易加工提炼;由于常生于平原、山坡、河床、草原等处,故易于采收,因此在药用上所用的数量往往较木贼麻黄为多,为我国提制麻黄碱的主要植物。性温,味辛、微苦。归肺经、膀胱经。具有宣肺平喘、利水消肿的功效,主治风寒感冒、胸闷喘咳、气喘咳嗽等症。
南天竹叶,常绿灌木,高约2米。茎直立,圆柱形,丛生,分枝少,幼嫩部分常为红色。叶互生,革质有光泽,叶柄基部膨大呈鞘状,叶通常为三回羽状复叶,长30-50厘米,小叶3-5片,小叶片椭圆状披针形,长3-7厘米,宽1-1.2厘米,先端渐尖,基部楔形,全缘,两面深绿色,冬季常变为红色。性寒,苦,归肺经、膀胱经。具有清热利湿、泻火解毒的功效,主治肺热 咳嗽、目赤肿痛等症。
辛夷,辛夷又名望春花,属木兰科植物。色泽鲜艳,花蕾紧凑,鳞毛整齐,芳香浓郁。辛夷有散风寒的功效,用于治鼻炎、降血压;辛夷又是一种名贵的香料和化工原料,且木香,亦是一种观赏绿化植物,性温,味辛。归肺经、胃经。具有驱散风寒、解散风热的功效,主治风寒头痛、鼻塞、鼻渊、鼻流浊涕等症。
本发明实施例2的作用机理:
桂枝,温经通脉、助阳化气;肉苁蓉,补肾益精、润肠通便;木槿花,清热利湿、凉血解毒;银杏叶,活血化瘀、通络止痛;麻黄,宣肺平喘、利水消肿;南天竹叶,清热利湿、泻火解毒;辛夷,驱散风寒、解散风热。利用以上七味中药相互配伍,协同生效,通过调节肺的肃降,促进肾的封藏,以达助阳化气、补肾益精的功效。
本发明实施例2经19位气血不顺的人群,连续食用10天,每日30克,症状明显缓解人数为10人,有效率为64.72%;连续食用20天,每日30克以上,症状明显缓解人数为15人,有效率为80.49%。
实施例3,一种桂枝风味肉苁蓉酱油的酿制方法,采用以下步骤:
原材料处理:
A.桂枝预处理:取新鲜的桂枝根茎,用清水冲洗干净,切成0.5-1厘米的段状,晒干,制得桂枝段;
B.肉苁蓉预处理:挑选表皮完整新鲜的肉苁蓉,除去表层黑皮,切成0.5-1厘米的片状,放入沸水中焯40秒,再放入清水中冷却,沥干,制得肉苁蓉片;
C.预混合:取适量桂枝段、桂枝段重2倍的肉苁蓉片,充分混合均匀,加入混合物重0.6%的纤维素酶、0.2%的果胶酶、0.4%的蛋白酶、0.004%的木聚糖酶,加热至38-42℃,保温90分钟,再放入装有100目筛的打浆机进行打浆,制得桂枝肉苁蓉混合泥;
D.中药浆液制作:按重量比例取中药材木槿花24%、银杏叶25%、麻黄18%、南山竹叶15%、辛夷18%,加入原料中药材重10倍的水,浸泡3小时,再煎煮60分钟,后连同煎煮液一起,用装有120目网筛的打浆机制成中药泥;
E.蒸煮:取桂枝肉苁蓉混合泥100kg、中药泥5kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟桂枝肉苁蓉混合泥;
F.制曲:向熟桂枝肉苁蓉混合泥中添加小麦粉16.5kg、米曲霉菌种2kg,充分参半均匀,再通过自动制曲机制曲;
G.发酵:油醅置于发酵室中,添加食盐6kg,水65kg重量份,搅拌均匀,制得油醪,发酵15天,温度控制在35-38℃之间,当油醪PH值降至6时,可添加鲁氏酵母至104个/毫升油醪以上,控制油醪温度在28-32℃,发酵35天,制得熟油醅;
H.淋油:熟油醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成生桂枝风味肉苁蓉酱油;
J.过滤、灭菌:桂枝风味肉苁蓉酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至82-88℃,保持40分钟灭菌,得成品桂枝风味肉苁蓉酱油;
K.检验、包装:将通过检验合格的桂枝风味肉苁蓉酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
石决明,贝壳椭圆形,有3个螺层,缝合线浅。螺旋部极小,体螺部极宽大,几乎占贝壳全部。壳顶钝,略高于体螺部。自第二螺层中部开始至体螺部边缘有30多个突起的小孔。前端突起小而不显著,末端6-9个开孔,孔口与壳面平。壳表面绿褐色;内面白色,有彩色光泽,壳口椭圆形,与体螺层大小几相等。性寒,味咸。归肝经。具有平肝潜阳、清肝明目的功效,主治目赤翳障、头痛眩晕等症。
熟地黄, 玄参科、地黄属植物,为生地黄的炮制加工品,其表面乌黑有光泽,质软而柔韧,为不规则块状,大小不一,内外均是漆黑色,有光泽,外表面皱缩不平。断面滋润,中心部可见光亮的油脂状块,粘性大,质柔软。熟地黄味甘,性微温,归肝经、肾经。具有补血滋润、益精填髓的功效,主治肾阴不足,骨蒸潮热,盗汗,遗精及消渴等症。
山楂叶,落叶乔木,高可达6m。枝刺长1-2厘米,或无刺。单叶互生;叶柄长2-6厘米;叶片宽卵形或三角状卵形,稀菱状卵形,长6-12厘米,宽5-8厘米,有2-4对羽状裂片,先端渐尖,基部宽楔形,上面有光泽,下面沿叶脉被短柔毛,边缘有不规则重锯齿。伞房花序,直径约4-6厘米;萼筒钟状,5齿裂;花冠白色,直径约1.5厘米,花瓣5,倒卵形或近圆形;雄蕊约20,花药粉红色;雌蕊1,子房下位,5室,花柱5。梨果近球形,直径可达2.5厘米,深红色,有黄白色小斑点,萼片脱落很迟,先端留下一圆形深洼;小核3-5。向外的一面稍具棱,向内两侧面平滑。花期5-6月,果期8-10月。性平,味酸。归肝经。具有活血化瘀、理气通脉的功效,主治气滞血瘀,心悸健忘,眩晕耳鸣等症。
本发明实施例3的作用机理:
石决明,平肝潜阳、清肝明目;肉苁蓉,补肾益精、润肠通便;木槿花,清热利湿、凉血解毒;银杏叶,活血化瘀、通络止痛;麻黄,宣肺平喘、利水消肿;南天竹叶,清热利湿、泻火解毒;辛夷,驱散风寒、解散风热;熟地黄,补血滋润、益精填髓;山楂叶,活血化瘀、理气通脉。利用以上九味中药相互配伍,协同生效,通过调节肺的肃降,促进肾的封藏,以达助阳化气、补肾益精的功效。
本发明实施例3经22位气血不顺的人群,连续食用10天,每日30克,症状明显缓解人数为10人,有效率为68.52%;连续食用20天,每日30克以上,症状明显缓解人数为19人,有效率为85.79%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种桂枝风味肉苁蓉酱油的酿制方法,其特征在于,采用以下步骤:
原材料处理:
A.桂枝预处理:取新鲜的桂枝根茎,用清水冲洗干净,切成0.5-1厘米的段状,晒干,制得桂枝段;
B.肉苁蓉预处理:挑选新鲜的肉苁蓉,洗净,切成0.5-1厘米的片状,放入清水中冷却,沥干,制得肉苁蓉片;
C.预混合:取适量桂枝段、肉苁蓉片,充分混合均匀,加入混合物重0.4-0.8%的纤维素酶、0.1-0.3%的果胶酶、0.2-0.5%的蛋白酶、0.002-0.005%的木聚糖酶等,加热至38-42℃,保温60-90分钟,再放入装有80-120目筛的打浆机进行打浆,制得桂枝肉苁蓉混合泥;
D.中药浆液制作:按一定比例取中药材木槿花、银杏叶,加入原料中药材重5-10倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,可用装有80-120目网筛的打浆机制成中药泥;
E.蒸煮:取桂枝肉苁蓉混合泥100-150重量份、中药泥5-10重量份,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟桂枝肉苁蓉混合泥;
F.制曲:向熟桂枝肉苁蓉混合泥中添加小麦粉15-30重量份、米曲霉菌种1-2重量份,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:将油醅置于发酵室中,添加食盐7-10重量份,水50-100重量份,搅拌均匀,制得油醪,发酵10-15天,温度控制在35-38℃之间,当油醪PH值降至6时,可添加鲁氏酵母至104个/毫升油醪以上,控制油醪温度在28-32℃,发酵30-40天,制得熟油醅;
H.淋油:熟油醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成桂枝风味肉苁蓉酱油;
J.过滤、灭菌:将桂枝风味肉苁蓉酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至82-88℃,保持35-45分钟灭菌,得成品桂枝风味肉苁蓉酱油;
K.检验、包装:将通过检验合格的桂枝风味肉苁蓉酱油成品,在无菌环境中进行包装,入通风干燥的库房中贮存。
2.根据权利要求1所述的一种桂枝风味肉苁蓉酱油的酿制方法,其特征在于:所述步骤A中桂枝、肉苁蓉混合重量比例为1:1-3。
3.根据权利要求1所述的一种桂枝风味肉苁蓉酱油的酿制方法,其特征在于:所述步骤B中一定比例的中药材为以下原料重量比:木槿花50-60%、银杏叶40-50%。
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CN105747186A (zh) * | 2016-03-15 | 2016-07-13 | 徐爱华 | 一种仙茅风味松蘑酱油的酿制方法 |
CN105747187A (zh) * | 2016-03-23 | 2016-07-13 | 安徽宝恒农业有限公司 | 一种山丹风味竹芋酱油 |
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CN105747186A (zh) * | 2016-03-15 | 2016-07-13 | 徐爱华 | 一种仙茅风味松蘑酱油的酿制方法 |
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