CN106562432A - 一种糯米藤风味益智仁糕点 - Google Patents
一种糯米藤风味益智仁糕点 Download PDFInfo
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Abstract
本发明公开了一种糯米藤风味益智仁糕点,以糯米藤、益智仁为原料,同时添加伸筋草、丹参,制作出一种糯米藤风味益智仁糕点。其充分利用糯米藤、益智仁的营养价值,与中药相互配伍,协同增效,具有开窍醒神、利水祛湿的功效。成品口感松脆,风味独特,老少皆宜,且具有一定的保健功能,长期食用可明显改善因气血不足导致的头晕目眩、疲倦乏力人群的不适。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,具体涉及以糯米藤、益智仁为原料,加入具有保健功效的中药材,制得的一种糯米藤风味益智仁糕点。
背景技术
糯米藤,荨麻科多年生草本植物糯米团的干燥带根全草。产于四川、贵州、浙江等地。根粗壮,肉质,圆锥形,有支根,表面浅红棕色,不易折断,断面略粗糙,呈浅棕黄色。茎黄褐色。叶多破碎,暗绿色,粗糙有毛。全年可采。性平,味甘,微苦,凉,无毒。煎汤内服,或炖肉,或捣敷,具清热解毒,健脾,止血功效,主治疗疮,痈肿,瘰疬,痢疾,妇女白带,小儿疳积,吐血,外伤出血。
益智仁,为姜科植物益智的果实。果实纺锤形或椭圆形,两端渐尖,表面棕色至灰棕色,先端有花被残基,基部残留果柄或果柄痕,果皮薄韧,与种子紧贴,种子呈不规则多面形,灰褐色,具淡黄色假种皮,腹面中央有凹陷的种脐,种脊沟状。益智仁味辛,性温,归脾、肾经,具有温脾止泻、暖肾固精之功效,常用于脾胃虚寒、呕吐、泄泻、腹中冷痛、口多唾涎、肾虚遗尿、尿频、遗精、白浊。
伸筋草,又名狮子草,舒筋草。为石松科植物石松的干燥全草。匍匐茎呈细圆柱形,略弯曲,长可达2m,直径1-3mm,其下有黄白色细根。直立茎作二叉状分枝。叶密生茎上,螺旋状排列,皱缩弯曲,线形或针形,长3-5mm,黄绿色至淡黄棕色,无毛,先端芒状,全缘,易碎断。质柔软,断面皮部浅黄色,木部类白色。无臭,味淡,伸筋草性味苦辛温,入肝经。具有祛风散寒,除湿消肿,舒筋活络的功效,主治风寒湿痹,筋脉拘挛疼痈等症。
丹参,为唇形科植物丹参的干燥根和根茎,多年生草本,高30-80厘米。根细长,圆柱形,外皮朱红色。茎四棱形,上部分枝。叶对生;单数羽状复叶,小叶3-5片。顶端小叶片较侧生叶片大,小叶片卵圆形。轮伞花序项生兼腋生,花唇形,蓝紫色,上唇直立,下唇较上唇短。小坚果长圆形,熟时暗棕色或黑色。花期5-10月,果期6-11月。性味苦,微寒,归心、肝经,具有活血祛瘀,通经止痛的功效,主治脘腹胁痛,心烦不眠,月经不调等症。
糕点是用面粉和水或牛奶不放酵母而烤出来的,食用方便,是一种常见的点心,作为一种零食或添加饮食,食用方便又便于携带,已成为日常生活中不可或缺的一种食品。糕点种类繁多,随着消费者健康意识的增强,选择对身体健康有利的糕点变得尤为重要。以糯米藤、益智仁为主要原料,伸筋草、丹参为保健原料,生产出一种糯米藤风味益智仁糕点,目前还未见报道和产品上市。
发明内容
本发明以糯米藤、益智仁为原料,同时添加伸筋草、丹参开发出一种糯米藤风味益智仁糕点,填补了国内使用这类原料制作糕点的一项空白。
一种糯米藤风味益智仁糕点,采用以下步骤制作:
A.糯米藤预处理:将糯米藤除去杂质,洗净,切厚片,放入不锈钢容器中,加入糯米藤重0.4-0.8%的纤维素酶、0.2-0.4%的半纤维素酶、0.2-0.5%的果胶酶,搅拌均匀,加热至38-42℃,保持50-80分钟,再入装有80-100目网筛的打浆机进行打浆,制得糯米藤泥;
B.益智仁预处理:取表皮完整的益智仁,去壳,将果仁放入温水中浸泡12-15小时,清洗干净,再倒入磨浆机进行磨浆,后加入益智仁浆重1-3%的果酒酵母,密封静置发酵,待酒精度达到1-2%体积比时,结束发酵;
C.中药预处理:按一定比例取中药材伸筋草、丹参,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,倒入装有80-120目网筛打浆机进行打浆,再入浆渣分离机,制得中药浆;
D.混合:取水80-120重量份,大火烧开,加入糯米藤泥20-30重量份、益智仁浆50-80重量份、中药浆3-8重量份、葛根淀粉5-15重量份,食盐2-4重量份、味精1-2重量份、胡椒粉1-2重量份、八角粉2-3重量份,小火继续煮10-20分钟,制得糯米藤益智仁糊,煮制过程中可适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入糯米藤益智仁糊,厚度保持在4-5厘米,放入蒸饭车,蒸30-40分钟,然后剞成十字花刀,再蒸30-40分钟,待冷却,切成长6-10厘米、宽3-5厘米的条状,制得成品糯米藤益智仁糕;
F.包装、杀菌:将切好的糯米藤益智仁糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的糯米藤益智仁糕进行检验,检验合格后入通风干燥库房中存放。
本发明所述步骤A中糯米藤是取具有香味的糯米藤。
本发明所述步骤C中一定比例的中药配比为以下原料重量比:伸筋草50-60%、丹参40-50%。
本发明所述步骤D中还可添加莲藕淀粉。
本发明的作用机理:
糯米藤,清热解毒、健脾止血;益智仁,温脾止泻、暖肾固精;伸筋草,祛风散寒、舒筋活 络;丹参,活血祛瘀、通经止痛。利用以上四味中药相互配伍,协同生效,通过调节肾的封藏、脾的健运,促进肝的升发,以达开窍醒神、利水祛湿的功效。
本发明以糯米藤、益智仁为原料,同时添加伸筋草、丹参,制作出一种糯米藤风味益智仁糕点。其充分利用糯米藤、益智仁的营养价值,与中药相互配伍,协同增效,具有开窍醒神、利水祛湿的功效。成品口感松脆,风味独特,老少皆宜,且具有一定的保健功能,长期食用可明显改善因气血不足导致的头晕目眩、疲倦乏力人群的不适。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1,一种糯米藤风味益智仁糕点,采用以下步骤制作:
A.糯米藤预处理:将糯米藤除去杂质,洗净,切厚片,放入不锈钢容器中,加入糯米藤重0.4%的纤维素酶、0.2%的半纤维素酶、0.3%的果胶酶,搅拌均匀,加热至38℃,保持50分钟,再入装有80目网筛的打浆机进行打浆,制得糯米藤泥;
B.益智仁预处理:取表皮完整的益智仁,去壳,将果仁放入温水中浸泡12-15小时,清洗干净,再倒入磨浆机进行磨浆,后加入益智仁浆重1-3%的果酒酵母,密封静置发酵,待酒精度达到1-2%体积比时,结束发酵;
C.中药预处理:按重量比例取中药材伸筋草45%、丹参55%,加入原料中药材重5倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,倒入装有80目网筛打浆机进行打浆,再入浆渣分离机,制得中药浆;
D.混合:取水80千克,大火烧开,加入糯米藤泥20千克、益智仁浆50千克、中药浆3千克、葛根淀粉5千克,食盐2千克、味精1千克、胡椒粉1千克、八角粉2千克,小火继续煮10分钟,制得糯米藤益智仁糊,煮制过程中可适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入糯米藤益智仁糊,厚度保持在4厘米,放入蒸饭车,蒸30分钟,然后剞成十字花刀,再蒸30分钟,待冷却,切成长6厘米、宽3厘米的条状,制得成品糯米藤益智仁糕;
F.包装、杀菌:将切好的糯米藤益智仁糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的糯米藤益智仁糕进行检验,检验合格后入通风干燥库房中存放。
本发明实施例1经16位头晕目眩、疲倦乏力的人群,连续食用30天,每日20克,症状明显缓解人数为10人,有效率为62.5%;连续食用60天,每日20克以上,症状明显缓解人数为12人,有效率为75%。
实施例2,一种糯米藤风味益智仁糕点,采用以下步骤制作:
A.糯米藤预处理:将糯米藤除去杂质,洗净,切厚片,放入不锈钢容器中,加入糯米藤重0.5%的纤维素酶、0.3%的半纤维素酶、0.4%的果胶酶,搅拌均匀,加热至38℃,保持60分钟,再入装有80目网筛的打浆机进行打浆,制得糯米藤泥;
B.益智仁预处理:取无虫蛀的益智仁,清洗干净,切片,再倒入磨浆机进行磨浆,后加入益智仁浆重1-3%的果酒酵母,密封静置发酵,待酒精度达到1%体积比时,结束发酵;
C.中药预处理:按重量比例取中药材伸筋草15%、丹参18%、夜交藤20%、羌活22%、草果25%,加入原料中药材重10倍的水,浸泡2小时,再煎煮45分钟,后连同煎煮液一起,倒入装有100目网筛打浆机进行打浆,再入浆渣分离机,制得中药浆;
D.混合:取水80千克,大火烧开,加入糯米藤泥20千克、益智仁浆50千克、中药浆5千克、葛根淀粉10千克,食盐3千克、味精2千克、胡椒粉2千克、八角粉2千克,小火继续煮15分钟,制得糯米藤益智仁糊,煮制过程中可适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入糯米藤益智仁糊,厚度保持在4厘米,放入蒸饭车,蒸30分钟,然后剞成十字花刀,再蒸30分钟,待冷却,切成长8厘米、宽4厘米的条状,制得成品糯米藤益智仁糕;
F.包装、杀菌:将切好的糯米藤益智仁糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的糯米藤益智仁糕进行检验,检验合格后入通风干燥库房中存放。
夜交藤,藤茎长圆柱形,稍扭曲,长短不一,直径3-7mm。表面棕红色或棕褐色,粗糙,有明显扭曲的纵皱纹及细小圆形皮孔。节部略膨大,有分枝痕。外皮菲薄,可剥离。质脆,易折断,断面皮部棕红色,木部淡黄色,导管孔明显,中央为白色疏松的髓部。气无,味微苦、涩。以枝条粗壮,均匀,外皮棕红色者为佳。夜交藤味甘、微苦,性平。具有养心安神,祛风通络的功效,主治用于失眠,多梦,血虚身痛,肌肤麻木,风湿痹痛,风疹瘙痒。
羌活,别名羌青、护羌使者、胡王使者、羌滑、退风使者、黑药,伞形科、羌活属植物,多年生草本,高60-120厘米,根茎粗壮,伸长呈竹节状。根颈部有枯萎叶鞘。茎直立,圆柱形,中空,有纵直细条纹,带紫色。羌活味辛、苦,性温,归膀胱、肝、肾经,具有散寒解表,祛风胜湿,除痹止痛的功效,主治外感风寒、发热无汗,肢体酸痛等症。
草果,是姜科,豆蔻属多年生草本植物,茎丛生,高可达3米,全株有辛香气,叶片长椭圆形或长圆形,顶端渐尖,基部渐狭,边缘干膜质,两面光滑无毛,叶舌全缘,顶端钝圆,穗状花序不分枝,每花序有花多达30朵;总花梗被密集的鳞片,鳞片长圆形或长椭圆形,苞片披针形,顶端渐尖;小苞片管状,萼管约与小苞片等长,顶端具钝三齿;花冠红色,裂片长圆形,唇瓣椭圆形,蒴果密生,熟时红色,种子多角形,浓郁香味。4-6月开花,9-12月结果。草果性味辛,性温,入脾经、胃经,具有燥湿除寒,健脾开胃,利水消肿的功效,主治疟疾,痰饮痞满,脘腹冷痛等症。
本发明实施例2的作用机理:
糯米藤,活血止痛、解毒生肌;益智仁,虚寒胃痛、祛湿散寒;伸筋草,通络止痛,清热凉血;丹参,开窍醒神、清热止痛;夜交藤,宁心安神,利水祛湿;羌活,散寒解表,祛风胜湿;草果,健脾开胃,利水消肿。利用以上七味中药相互配伍,协同生效,通过调节肾的封藏、脾的健运,促进肝的升发,以达开窍醒神、利水祛湿的功效。
本发明实施例2经22位头晕目眩、疲倦乏力的人群,连续食用30天,每日20克,症状明显缓解人数为16人,有效率为72.73%;连续食用60天,每日20克以上,症状明显缓解人数为18人,有效率为81.82%。
实施例3,一种接骨草风味益智仁糕点,采用以下步骤制作:
A.接骨草预处理:将接骨草除去杂质,洗净,放入不锈钢容器中,加入接骨草重0.8%的纤维素酶、0.4%的半纤维素酶、0.5%的果胶酶,搅拌均匀,加热至42℃,保持80分钟,再入装有100目网筛的打浆机进行打浆,制得接骨草泥;
B.益智仁预处理:取表皮完整的益智仁,去壳,将果仁放入温水中浸泡12-15小时,清洗干净,再倒入磨浆机进行磨浆,后加入益智仁浆重1-3%的果酒酵母,密封静置发酵,待酒精度达到1-2%体积比时,结束发酵;
C.中药预处理:按重量比例取中药材伸筋草15%、丹参18%、夜交藤20%、羌活22%、草果25%,加入原料中药材重15倍的水,浸泡3小时,再煎煮60分钟,后连同煎煮液一起,倒入装有120目网筛打浆机进行打浆,再入浆渣分离机,制得中药汁;
D.混合:取水120千克,大火烧开,加入接骨草泥30千克、益智仁浆80千克、中药泥8千克、葛根淀粉15千克,食盐4千克、味精2千克、胡椒粉2千克、八角粉3千克,小火继续煮20分钟,制得接骨草益智仁糊,煮制过程中可适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入接骨草益智仁糊,厚度保持在5厘米,放入蒸饭车,蒸40分钟,然后剞成十字花刀,再蒸40分钟,待冷却,切成长10厘米、宽5厘米的条状,制得成品接骨草益智仁糕;
F.包装、杀菌:将切好的接骨草益智仁糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的接骨草益智仁糕进行检验,检验合格后入通风干燥库房中存放。
接骨草,高大草本或半灌木,高1-2米;茎有棱条,髓部白色。羽状复叶的托叶叶状或有时退化成蓝色的腺体;小叶2-3对,互生或对生,狭卵形;顶生小叶卵形或倒卵形,基部楔形。复伞形花序顶生,大而疏散,总花梗基部托以叶状总苞片,分枝3-5出,纤细,被黄色疏柔毛;杯形不孕性花不脱落,可孕性花小;萼筒杯状,萼齿三角形;花冠白色,仅基部联合;子房3室,花柱极短或几无。果实红色,近圆形;核2-3粒,卵形,长2.5毫米,表面有小疣状突起。花期4-5月,果熟期8-9月。接骨草根味甘,性平,茎叶味甘、微苦,性平,归肝经,具有祛风利湿、活血散瘀的功效,主治水肿脚气、黄疸淋浊等症。
蛇床子,多年生草本。茎多数,自根茎生出,高可达60厘米,基部匍匐生根,简单或分枝,四棱形,具浅槽,常染紫红色,极密被白色平展刚毛,下部较疏,节间伸长,比叶片长很多。叶三角状卵圆形,长约1.2-2厘米,宽约1-1.7厘米,先端钝或锐尖,基部圆形或近浅心形,边缘为圆齿状锯齿,上面榄绿色,被白色纤毛,近边缘较密,下面较淡,主沿各级脉上被白色纤毛,余部有不明显小凹腺点,侧脉4-5对,与中脉在上面微凹陷或近平坦,下面带紫红色,明显隆起;叶柄极短,长1-3毫米,常带紫红色,密被白色平展刚毛。 性温,味苦,具有温肾壮阳,燥湿祛风的功效,主治寒湿带下、湿痹腰痛等症。
砂仁,多年生草本。是热带和亚热带姜科植物的的果实或种子,是中医常用的一味芳香性药材。株高1.5-3米,茎散生;根茎匍匐地面,节上被褐色膜质鳞片。根茎粗壮,棕红色。砂仁又叫阳春砂仁,株高1.5-3米,茎散生;根茎匍匐地面,节上被褐色膜质鳞片。中部叶片长披针形,长37厘米,宽7厘米,上部叶片线形,长25厘米,宽3厘米,顶端尾尖,基部近圆形,两面光滑无毛,无柄或近无柄;叶舌半圆形,长3-5毫米;叶鞘上有略凹陷的方格状网纹。味辛,性温。归脾、胃、肾经,具有行气调中,和胃醒脾的功效,主治腹痛痞胀,寒泻冷痢等症。
本发明实施例3的作用机理:
接骨草,活血散瘀,祛痰镇咳;益智仁,虚寒胃痛、祛湿散寒;伸筋草,通络止痛,清热凉血;丹参,开窍醒神、清热止痛;夜交藤,宁心安神,利水祛湿;羌活,散寒解表,祛风胜湿;草果,健脾开胃,利水消肿;蛇床子,温肾壮阳,燥湿祛风;砂仁,行气调中,和胃醒脾。利用以上九味中药相互配伍,协同生效,通过调节肾的封藏、脾的健运,促进肝的升发,以达开窍醒神、利水祛湿的功效。
本发明实施例3经25位头晕目眩、疲倦乏力的人群,连续食用30天,每日20克,症状明显缓解人数为20人,有效率为80%;连续食用60天,每日20克以上,症状明显缓解人数为23人,有效率为92%。
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 (4)
1.一种糯米藤风味益智仁糕点,其特征在于,采用以下步骤制作:
A.糯米藤预处理:将糯米藤除去杂质,洗净,切厚片,放入不锈钢容器中,加入糯米藤重0.4-0.8%的纤维素酶、0.2-0.4%的半纤维素酶、0.2-0.5%的果胶酶,搅拌均匀,加热至38-42℃,保持50-80分钟,再入装有80-100目网筛的打浆机进行打浆,制得糯米藤泥;
B.益智仁预处理:取表皮完整的益智仁,去壳,将果仁放入温水中浸泡12-15小时,清洗干净,再倒入磨浆机进行磨浆,后加入益智仁浆重1-3%的果酒酵母,密封静置发酵,待酒精度达到1-2%体积比时,结束发酵;
C.中药预处理:按一定比例取中药材伸筋草、丹参,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,倒入装有80-120目网筛打浆机进行打浆,再入浆渣分离机,制得中药浆;
D.混合:取水80-120重量份,大火烧开,加入糯米藤泥20-30重量份、益智仁浆50-80重量份、中药浆3-8重量份、葛根淀粉5-15重量份,食盐2-4重量份、味精1-2重量份、胡椒粉1-2重量份、八角粉2-3重量份,小火继续煮10-20分钟,制得糯米藤益智仁糊,煮制过程中可适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入糯米藤益智仁糊,厚度保持在4-5厘米,放入蒸饭车,蒸30-40分钟左右,然后剞成十字花刀,再蒸30-40分钟,待冷却,切成长6-10厘米、宽3-5厘米的条状,制得成品糯米藤益智仁糕;
F.包装、杀菌:将切好的糯米藤益智仁糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的糯米藤益智仁糕进行检验,检验合格后入通风干燥库房中存放。
2.根据权利要求1所述的一种糯米藤风味益智仁糕及其制作方法,其特征在于:所述步骤A中糯米藤是取具有香味的糯米藤。
3.根据权利要求1所述的一种糯米藤风味益智仁糕及其制作方法,其特征在于:所述步骤C中一定比例的中药配比为以下原料重量比:伸筋草50-60%、丹参40-50%。
4.根据权利要求1所述的一种糯米藤风味益智仁糕及其制作方法,其特征在于:所述步骤D中还可添加莲藕淀粉。
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CN105918392A (zh) * | 2016-05-03 | 2016-09-07 | 徐正根 | 一种地枇杷风味甜槠糕及其制作方法 |
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