CN106561837A - 一种山茱萸风味江珧豆干的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种山茱萸风味江珧豆干的制作方法,其以山茱萸、江珧为原料,同时添加多花沿阶草、党参,制作出一种山茱萸风味江珧豆干。其充分利用山茱萸、江珧的营养价值,与中药相互配伍,协同增效,具有补益肝肾、和胃调中的功效。发明中,对原料山茱萸果汁进行果酒酒母初发酵,为产品增加了甘甜味,制得的成品味道醇香,鲜嫩味美,易保存,且保健功能突出,长期食用可明显改善因睡眠不足引起的头晕乏力人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
Description
技术领域
本发明涉及食品加工领域,特别涉及以山茱萸、江珧为原料,加入具有保健功效的中药材,制得的一种山茱萸风味江珧豆干。
背景技术
山茱萸,为山茱萸科植物山茱萸的干燥成熟果肉。落叶小乔木,高4米左右。枝皮灰棕色,小枝无毛。果实呈不规则的片状或囊状,长1-1.5cm,宽0.5-1cm。表面紫红色至紫黑色,皱缩,有光泽。顶端有的有圆形宿萼痕,基部有果梗痕。质柔软。山茱萸味酸,性温,归肝、肾二经。具有补益肝肾、涩精固脱的功效,常用于眩晕耳鸣、腰膝酸痛、阳痿遗精、遗尿尿频、崩漏带下、大汗虚脱。
江珧,属于双壳贝,它的贝壳大而薄,前尖后广,呈楔形。表面具有放射肋,肋上有三角形略斜向后方的小棘。颜色淡褐到黑褐,幼时略透明。足丝发状,很发达。它以壳的尖端直立插入泥沙中生活,以足丝固着海底,成群聚集一起时,仿佛是海底的一片石林。它们一经定居以后,就终生不再移动了。江珧以一些单细胞藻类和有机碎屑为主食,它的后闭壳肌很发达,约占体长1/3以上,又大又圆,肉嫩味美,营养丰富。江珧味咸、甘,性平。具有滋阴补肾、和胃调中的功效,主治疗头晕目眩、咽干口渴、虚痨咳血、脾胃虚弱。
多花沿阶草,又名大叶麦冬、竹叶茶、糯米草、糯米条、假麦冬,根细,密被白色绒毛状根毛,后来毛脱落。茎短,每年稍延长后,上部再生出新的叶丛,下部叶枯萎并生出新根。叶基生成丛;叶柄长(5-)10-20(-28)厘米;叶片狭倒披针形或倒披针状矩圆形,基部不对称,渐狭成叶柄,顶端骤缩成短尖,上面绿色,下面粉绿色,具多数脉。多花沿阶草味甘,性微寒。具有润肺生津、止咳化痰的功效,主治百日咳、尿道炎、肺结核咳嗽、咯血、支气管炎。
党参,呈长圆柱形,稍弯曲,长10-35cm,直径0.4-2cm。表面黄棕色至灰棕色,根头部有多数疣状突起的茎痕及芽,每个茎痕的顶端呈凹下的圆点状;根头下有致密的环状横纹,向下渐稀疏,有的达全长的一半,栽培品环状横纹少或无;全体有纵皱纹及散在的横长皮孔,支根断落处常有黑褐色胶状物。质稍硬或略带韧性,断面稍平坦,有裂隙或放射状纹理,皮部淡黄白色至淡棕色,木部淡黄色。党参味甘,性平,归脾、肺二经。具有补中益气、健脾益肺的功效,常用于脾肺虚弱、气短心悸、食少便溏、虚喘咳嗽、内热消渴。
豆干是豆腐干的简称,汉族传统豆制品之一,是豆腐的再加工制品。咸香爽口,硬中带韧,久放不坏,是中国各大菜系中都有一道美食。豆腐干营养丰富,含有大量蛋白质、脂肪、碳水化合物,还含有钙、磷、铁等多种人体所需的矿物质。豆腐干在制作过程中会添加食盐、茴香、花椒、大料、干姜等调料,既香又鲜,久吃不厌,被誉为“素火腿”。以山茱萸、江珧为主要原料,多花沿阶草、党参为保健原料,生产出一种营养保健型豆干,目前还未见报道和产品上市。
发明内容
本发明以山茱萸、江珧为原料,同时添加多花沿阶草、党参开发出一种山茱萸风味江珧豆干,填补了国内使用这类原料制作豆干的一项空白。
一种山茱萸风味江珧豆干的制作方法,其特征在于,采用以下步骤:
A.山茱萸预处理:取成熟山茱萸果实,清洗干净,去皮,放入榨汁机中,制得山茱萸汁,加入山茱萸汁重2-5%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.8-1.2%体积比,结束发酵;
B.江珧预处理:取新鲜的江珧,去壳并取出江珧肉,清洗干净,放入不锈钢锅中,加入江珧肉重10-30%的料酒、4-7%的白醋、6-8%的蒜蓉,腌制3-5小时,再放入绞肉机中,制得江珧泥;
C.中药材预处理:按一定比例取中药材多花沿阶草、党参,清洗干净,加入原料中药材重5-10倍的水,浸泡2-4小时,再煎煮30-60分钟,再放入80-120目的打浆机进行打浆,制得中药浆;
D.豆浆制作:选用成熟、颗粒饱满、无虫蛀的黄豆,清洗干净,加入黄豆重5-10倍的水,浸泡2-3小时,沥干,放入60-100目的磨浆机磨成豆浆;
E.凝固:向不锈钢加入豆浆300-500重量份,加热至80-95℃,放入适量凝固剂20-30重量份、山茱萸汁20-30重量份、江珧泥50-80重量份、中药浆10-20重量份、食盐10-20重量份、味精5-10重量份,搅拌均匀静置凝固1-2小时;
F.成型、蒸煮:将凝固好的豆浆打碎搅拌,再送入已铺好的布中,送入液压机下进行压制处理,持续20-30分钟,再进行切割成片,随后送入蒸锅中进行热水蒸煮处理1-2小时,温度保持在70-85℃,制得山茱萸风味江珧豆干;
G.罐袋、封口:将山茱萸风味江珧豆干分装入已消毒的食品级的包装袋中,再利用抽气封口机进行密封;
H.杀菌,冷却:将密封好的山茱萸风味江珧豆干,放入沸水中用蒸汽加热18-22分钟,进行杀菌,后用温水喷淋分段设备进行冷却;
I.检验、贮存:将检验合格袋装的山茱萸风味江珧豆干入通风干燥的库房中贮存。
本发明步骤F中一定比例中药材为以下原料重量比:多花沿阶草45-55%、党参45-55%。
本发明步骤H中包装袋为真空包装袋。
本发明的作用机理:
山茱萸,补益肝肾、涩精固脱;山江珧,滋阴补肾、和胃调中;多花沿阶草,润肺生津、止咳化痰;党参,补中益气、健脾益肺。利用以上四味中药相互配伍,协同生效,通过调节肺的肃降,脾的健运,促进肾的封藏,固达健补益肝肾、和胃调中的功效。
本发明公开了一种山茱萸风味江珧豆干的制作方法,其以山茱萸、江珧为原料,同时添加多花沿阶草、党参,制作出一种山茱萸风味江珧豆干。其充分利用山茱萸、江珧的营养价值,与中药相互配伍,协同增效,具有补益肝肾、和胃调中的功效。发明中,对原料山茱萸果汁进行果酒酒母初发酵,为产品增加了甘甜味,制得的成品味道醇香,鲜嫩味美,易保存,且保健功能突出,长期食用可明显改善因睡眠不足引起的头晕乏力人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
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1,一种山茱萸风味江珧豆干的制作方法,采用以下步骤:
A.山茱萸预处理:取成熟山茱萸果实,清洗干净,去皮,放入榨汁机中,制得山茱萸汁,加入山茱萸汁重2%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.8%体积比,结束发酵;
B.江珧预处理:取新鲜的江珧,去壳并取出江珧肉,清洗干净,放入不锈钢锅中,加入江珧肉重10%的料酒、4%的白醋、6%的蒜蓉,腌制3小时,再放入绞肉机中,制得江珧泥;
C.中药材预处理:按重量比例取中药材多花沿阶草52%、党参48%,清洗干净,加入原料中药材重5倍的水,浸泡2小时,再煎煮30分钟,再放入80目的打浆机进行打浆,制得中药浆;
D.豆浆制作:选用成熟、颗粒饱满、无虫蛀的黄豆,清洗干净,加入黄豆重5倍的水,浸泡2小时,沥干,放入60目的磨浆机磨成豆浆;
E.凝固:向不锈钢加入豆浆300kg,加热至80℃,放入适量凝固剂20kg、山茱萸汁20kg、江珧泥50kg、中药浆10kg、食盐10kg、味精5kg,搅拌均匀静置凝固1小时;
F.成型、蒸煮:将凝固好的豆浆打碎搅拌,再送入已铺好的布中,送入液压机下进行压制处理,持续20分钟,再进行切割成片,随后送入蒸锅中进行热水蒸煮处理1小时,温度保持在70℃,制得山茱萸风味江珧豆干;
G.罐袋、封口:将山茱萸风味江珧豆干分装入已消毒的食品级的包装袋中,再利用抽气封口机进行密封;
H.杀菌,冷却:将密封好的山茱萸风味江珧豆干,放入沸水中用蒸汽加热18-22分钟,进行杀菌,后用温水喷淋分段设备进行冷却;
I.检验、贮存:将检验合格袋装的山茱萸风味江珧豆干入通风干燥的库房中贮存。
本发明实施例1经31位因睡眠不足引起的头晕乏力的人群,连续食用20天,每日30克,症状明显缓解人数为21人,有效率为67.74%;连续食用40天,每日30克,症状明显缓解人数为23人,有效率为74.19%。
实施例2,一种山茱萸风味江珧豆干的制作方法,采用以下步骤:
A.山茱萸预处理:取成熟山茱萸果实,清洗干净,去皮,放入榨汁机中,制得山茱萸汁,加入山茱萸汁重3%的果酒酵母,搅拌后密封静置发酵,待酒精度达到1%体积比,结束发酵;
B.江珧预处理:取新鲜的江珧,去壳并取出江珧肉,清洗干净,放入不锈钢锅中,加入江珧肉重15%的料酒、5%的白醋、7%的蒜蓉,腌制4小时,再放入绞肉机中,制得江珧泥;
C.中药材预处理:按重量比例取中药材多花沿阶草18%、党参21%、霞天曲19%、白八角莲23%、打火草19%,清洗干净,加入原料中药材重8倍的水,浸泡3小时,再煎煮45分钟,再放入100目的打浆机进行打浆,制得中药浆;
D.豆浆制作:选用成熟、颗粒饱满、无虫蛀的黄豆,清洗干净,加入黄豆重8倍的水,浸泡2小时,沥干,放入80目的磨浆机磨成豆浆;
E.凝固:向不锈钢加入豆浆400kg,加热至85℃,放入适量凝固剂25kg、山茱萸汁25kg、江珧泥70kg、中药浆15kg、食盐15kg、味精7kg,搅拌均匀静置凝固1小时;
F.成型、蒸煮:将凝固好的豆浆打碎搅拌,再送入已铺好的布中,送入液压机下进行压制处理,持续25分钟,再进行切割成片,随后送入蒸锅中进行热水蒸煮处理2小时,温度保持在78℃,制得山茱萸风味江珧豆干;
G.罐袋、封口:将山茱萸风味江珧豆干分装入已消毒的食品级的包装袋中,再利用抽气封口机进行密封;
H.杀菌,冷却:将密封好的山茱萸风味江珧豆干,放入沸水中用蒸汽加热20分钟,进行杀菌,后用温水喷淋分段设备进行冷却;
I.检验、贮存:将检验合格袋装的山茱萸风味江珧豆干入通风干燥的库房中贮存。
霞天曲,为半夏等药和霞天膏制成的曲剂。制半夏、焦冬术、白茯苓各9斤,党参12斤,炙甘草4.5斤,广陈皮4.5斤,霞天膏12斤。先将置适当容器中用热水并加热使之溶解。其他各药料粉碎后,将溶解的霞天膏倾入,混合均匀,通过涂有麻油的模印进行印曲,然后晒干。霞天曲味甘,性温,归脾、肺二经。具有健脾益胃、化痰蠲饮的功效,主治咳嗽、食积、痰核、癖块。
白八角莲,为小檗科植物贵州八角莲的根及根茎。根茎呈不规则结节块状,直径1.5-2cm。表面棕色或棕红色,上方有明显下凹的茎痕,环节不期明显,有时可见残留鳞叶,有众多须状根或点状突出的须根痕。根长可达10cm,直径1-1.5mm,表面棕黄色,有细纵纹。质坚硬,折断面平坦,颗粒状;根茎皮部浅棕红色,维管束环列,髓部大,黄白色;须状根皮部厚,黄白色,木部小,占直径的1/5,棕黄色。白八角莲味甘,性平。具有滋阴补肾、清肺润燥、解毒消肿的功效,主治劳伤筋骨痛、阳萎、胃痛、无名肿毒、刀枪外伤。
打火草,为菊科植物尼泊尔香青的全草。尼泊尔香青,多年生草本,高10-30cm。根状茎细或稍粗壮,有长达20(40)cm,的细匐枝,密被白色绵毛,有顶生的莲座状叶丛。茎直立或斜升。叶互生;无柄;中部叶长圆形或倒披针形,基部稍抱茎,不下延,全部叶面或下面被白色绵毛及具柄腺毛。大火草味甘,性平。具有清热平肝、止咳定喘的功效,主治感冒咳嗽、急慢性气管炎、支气和哮喘、高血压病。
本发明实施例2的作用机理:
山茱萸,补益肝肾、涩精固脱;山江珧,滋阴补肾、和胃调中;多花沿阶草,润肺生津、止咳化痰;党参,补中益气、健脾益肺;霞天曲,健脾益胃、化痰蠲饮;白八角莲,滋阴补肾、清肺润燥;打火草,清热平肝、止咳定喘。利用以上七味中药相互配伍,协同生效,通过调节肺的肃降,脾的健运,促进肾的封藏,固达健补益肝肾、和胃调中的功效。
本发明实施例2经28位因睡眠不足引起的头晕乏力的人群,连续食用20天,每日30克,症状明显缓解人数为22人,有效率为78.57%;连续食用40天,每日30克,症状明显缓解人数为24人,有效率为85.71%。
实施例3,一种山茱萸风味江珧豆干的制作方法,采用以下步骤:
A.山茱萸预处理:取成熟山茱萸果实,清洗干净,去皮,放入榨汁机中,制得山茱萸汁,加入山茱萸汁重5%的果酒酵母,搅拌后密封静置发酵,待酒精度达到1.2%体积比,结束发酵;
B.江珧预处理:取新鲜的江珧,去壳并取出江珧肉,清洗干净,放入不锈钢锅中,加入江珧肉重30%的料酒、7%的白醋、8%的蒜蓉,腌制5小时,再放入绞肉机中,制得江珧泥;
C.中药材预处理:按重量比例取中药材多花沿阶草14%、党参13%、霞天曲16%、白八角莲13%、打火草14%、菩提香14%、胖大海16%,清洗干净,加入原料中药材重10倍的水,浸泡4小时,再煎煮60分钟,再放入120目的打浆机进行打浆,制得中药浆;
D.豆浆制作:选用成熟、颗粒饱满、无虫蛀的黄豆,清洗干净,加入黄豆重10倍的水,浸泡3小时,沥干,放入100目的磨浆机磨成豆浆;
E.凝固:向不锈钢加入豆浆500kg,加热至95℃,放入适量凝固剂30kg、山茱萸汁30kg、江珧泥80kg、中药浆20kg、食盐20kg、味精10kg,搅拌均匀静置凝固2小时;
F.成型、蒸煮:将凝固好的豆浆打碎搅拌,再送入已铺好的布中,送入液压机下进行压制处理,持续30分钟,再进行切割成片,随后送入蒸锅中进行热水蒸煮处理2小时,温度保持在85℃,制得山茱萸风味江珧豆干;
G.罐袋、封口:将山茱萸风味江珧豆干分装入已消毒的食品级的包装袋中,再利用抽气封口机进行密封;
H.杀菌,冷却:将密封好的山茱萸风味江珧豆干,放入沸水中用蒸汽加热22分钟,进行杀菌,后用温水喷淋分段设备进行冷却;
I.检验、贮存:将检验合格袋装的山茱萸风味江珧豆干入通风干燥的库房中贮存。
菩提香,又名西藏水杨梅。茎呈圆柱形,有分枝。表面灰褐色,有细纵皱纹及灰黄色类圆形皮孔。质硬不易折断,断面皮部成片状,木部呈纤维状,黄白色。气微味微苦。果序由众多小蒴果密集成头状,呈圆球形,直径3-10mm,棕黄色,粗糙触手,搓揉后小蒴果很易脱落露出果序轴。小蒴果倒圆锥开,长3-4mm,淡黄色,先端有5裂的宿萼,内有4-8枚种子。种子棕色,外被毛,长椭圆形,两端并有狭窄的薄翅。菩提香味甘、辛,性平。具有滋阴补肾、平肝明目、消肿止痛的功效,主治感冒、头晕头痛、高血压、贫血、慢性肠胃炎、月经不调、乳腺炎、疮毒等症。
胖大海,落叶乔木,高30-40米。树皮粗糙而略具条纹。叶互生;叶柄长5-15厘米;叶片革质,卵形或椭圆状披针形,长10-20厘米,宽6-14厘米,先端钝或锐尖,基部圆形或几近截形,全缘,光滑无毛。干燥种子呈椭圆形,状似橄榄,先端钝圆,基部略尖,长2-3厘米,直径l-1.5厘米。表面棕色至暗棕色,微有光泽,具细密的不规则皱纹,基部具浅色的圆形种脐。外种皮质轻而疏松,易剥落,遇水膨大成海绵状块。内种皮红棕色至棕黑色,先端有一黄白色的圆斑。剥去内种皮后,胚乳肥厚,成2片,暗棕色或灰棕色。子叶2片,紧贴于胚乳,菲薄而大。胖大海味甘,性凉。具有清热润肺、利咽解毒、润肠通便的功效,常用于肺热声哑、干咳无痰、咽喉干痛、热结便闭、头痛目赤。
本发明实施例3的作用机理:
山茱萸,补益肝肾、涩精固脱;山江珧,滋阴补肾、和胃调中;多花沿阶草,润肺生津、止咳化痰;党参,补中益气、健脾益肺;霞天曲,健脾益胃、化痰蠲饮;白八角莲,滋阴补肾、清肺润燥;打火草,清热平肝、止咳定喘;菩提香,滋阴补肾、平肝明目;胖大海,清热润肺、润肠通便。利用以上九味中药相互配伍,协同生效,通过调节肺的肃降,脾的健运,促进肾的封藏,固达健补益肝肾、和胃调中的功效。
本发明实施例3经33位因睡眠不足引起的头晕乏力的人群,连续食用20天,每日30克,症状明显缓解人数为28人,有效率为84.85%;连续食用40天,每日30克,症状明显缓解人数为31人,有效率为93.93%。
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)
1.一种山茱萸风味江珧豆干的制作方法,其特征在于,采用以下步骤:
A.山茱萸预处理:取成熟山茱萸果实,清洗干净,去皮,放入榨汁机中,制得山茱萸汁,加入山茱萸汁重2-5%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.8-1.2%体积比,结束发酵;
B.江珧预处理:取新鲜的江珧,去壳并取出江珧肉,清洗干净,放入不锈钢锅中,加入江珧肉重10-30%的料酒、4-7%的白醋、6-8%的蒜蓉等,腌制3-5小时,再放入绞肉机中,制得江珧泥;
C.中药材预处理:按一定比例取中药材多花沿阶草、党参,清洗干净,加入原料中药材重5-10倍的水,浸泡2-4小时,再煎煮30-60分钟,再放入80-120目的打浆机进行打浆,制得中药浆;
D.豆浆制作:选用成熟、颗粒饱满、无虫蛀的黄豆,清洗干净,加入黄豆重5-10倍的水,浸泡2-3小时,沥干,放入60-100目的磨浆机磨成豆浆;
E.凝固:向不锈钢加入豆浆300-500重量份,加热至80-95℃,放入适量凝固剂20-30重量份、山茱萸汁20-30重量份、江珧泥50-80重量份、中药浆10-20重量份、食盐10-20重量份、味精5-10重量份,搅拌均匀静置凝固1-2小时;
F.成型、蒸煮:将凝固好的豆浆打碎搅拌,再送入已铺好的布中,送入液压机下进行压制处理,持续20-30分钟,再进行切割成片,随后送入蒸锅中进行热水蒸煮处理1-2小时,温度保持在70-85℃,制得山茱萸风味江珧豆干;
G.罐袋、封口:将山茱萸风味江珧豆干分装入已消毒的食品级的包装袋中,再利用抽气封口机进行密封;
H.杀菌,冷却:将密封好的山茱萸风味江珧豆干,放入沸水中用蒸汽加热18-22分钟左右,进行杀菌,后用温水喷淋分段设备进行冷却;
I.检验、贮存:将检验合格袋装的山茱萸风味江珧豆干入通风干燥的库房中贮存。
2.根据权利要求1所述的一种山茱萸风味江珧豆干的制作方法,其特征在于:所述步骤F中一定比例中药材为以下原料重量比:多花沿阶草45-55%、党参45-55%。
3.根据权利要求1所述的一种山茱萸风味江珧豆干的制作方法,其特征在于:所述步骤H中包装袋为真空包装袋。
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