CN106616083A - 一种赤小豆花清热老人头菌杂菌汤料及其制备方法 - Google Patents
一种赤小豆花清热老人头菌杂菌汤料及其制备方法 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了
一种赤小豆花清热老人头菌杂菌汤料及其制备方法,其特征在于:它是由下列重量份数的原料制成:
赤小豆花
、
荷叶
、
刺梨根
、
虾须豆
、
刘寄奴
、
泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌
、蒜
、葱、生姜、木薯淀粉、食盐、燕麦粉、八角;
经过清洗、原料处理、混合、除杂、灭菌装袋等工序制作而成。本发明
味道鲜美、方便存放,
具有
清热
效果,并且制备工艺更加简单、卫生。
Description
技术领域
本发明涉及一种食品保健技术领域,尤其是涉及一种赤小豆花清热老人头菌杂菌汤料。
背景技术
菌汤是养生的首选,在微带寒意的初春或是寒风凛冽的隆冬喝一碗菌汤,既暖了身体,又可以保养容颜。
“山珍”即是野生菌的代名词,含有多种氨基酸、蛋白质、维生素、矿物质,在春夏之季阳气上升时能调节人体机能、增强免疫力,有极高的食用和药用价值。野生菌的纤维素含量远远超过一般蔬菜,并含有多种氨基酸。是强碱性粗纤维食品,欧洲人把蘑菇誉为“植物肉”,美国人甚至把蘑菇誉为“上帝的食品”。
蘑菇还可以治白细胞减少症、消化道障碍等症;对促进食欲、恢复大脑功能都有一定辅助作用,成为最近时尚一族追捧的健康养生菜肴。
根据调查研究,用山珍菌吊出的鲜汤里含有大量的微量元素硒、锌、铁,汤中所含的多种维生素又起到了补充水分、滋润肌肤的功效,能保证肌肤不再干燥,美容是菌汤具有的时髦功效,美味、健康、美容,成了当下杂菌汤被宠爱的理由。
目前,市场上的食用的菌类汤料多是用人工培养菌和食品添加剂制成,菌类种类单一,味道单一,不能良好的对人体起到补益作用,有的甚至对损害人体健康,不能满足市场需求。所以,市场上非常需要一种能够有效使食物入味,可多种方法食用,具有调理人体健康,对人体有清热功效的老人头菌杂菌汤料。
发明内容
本发明的目的是提供一种能够有效使食物入味,可多种方法食用,具有调理人体健康,对人体有清热功效的一种赤小豆花清热老人头菌杂菌汤料。
为了实现本发明的目的,本发明是通过以下技术方案实现的:一种赤小豆花清热老人头菌杂菌汤料,其特征在于:它是由下列重量份数的原料制成:赤小豆花
10-20
份、荷叶
5-15
份、刺梨根
10-16
份、虾须豆
8-12
份、刘寄奴
10-16
份、泽泻
5-9
份、浮萍
4-15
份、半枝莲
5-10
份、老人头菌
15-25
份、凤尾菇
10-15
份、珍珠菌
10-15
份、葱片
5-12
份、蒜粒
3-8
份、木薯淀粉
12-18
份、食盐
5-7
份、燕麦粉
2-4
份、生姜
3-5
份、八角
2-3
份。
所述原料优选的重量份数是:赤小豆花
15
份、荷叶
10
份、刺梨根
12
份、虾须豆
10
份、刘寄奴
12
份、泽泻
7
份、浮萍
8
份、半枝莲
7
份、老人头菌
20
份、凤尾菇
13
份、珍珠菌
13
份、葱片
9
份、蒜粒
4
份、木薯淀粉
15
份、食盐
5
份、燕麦粉
4
份、生姜
4
份、八角
2
份。
其制作方法包含如下工序:
a.
清洗:将上述原料中挑选优质的赤小豆花、荷叶、刺梨根、虾须豆、刘寄奴、泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌、蒜、葱、生姜分别放入清水中浸泡清洗,自然晾干备用;选取优质的木薯淀粉、食盐、燕麦粉、八角除去其中杂质,备用;
b.
原料处理:将上述洗净的赤小豆花、荷叶、刺梨根、虾须豆、刘寄奴、泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌按照上述重量配比混合加入
3
倍的水,在
80-100
℃的水中煮
1-3
小时,撇去上层沫,将固体物捞出晾干,将液体浓缩喷雾干燥后,制成
40-80
目的混合粉末;除老人头菌、凤尾菇、珍珠菌以外,上述其他晾干原料分别切碎、研细成粉,过
30-60
目筛;将老人头菌、凤尾菇、珍珠菌切碎成粒;将洗净的蒜切粒,葱、生姜切片,然后置于温度
70-90
℃下,烘干
0.5-1
小时,脱去水份至含水量
10%
以下,备用;
c.
混合:将上述制成的混合粉末和干燥后的调味蔬菜混合,并加入木薯淀粉、食盐、燕麦粉、八角充分混合均匀;
d.
除杂:将上述混合均匀的原料经过筛、过磁、过金检,剔除生产过程中产生的磁性脱水主料和金属杂物;
e.
灭菌装袋:将上述经除杂后的原料混合物放入灭菌器中,用紫外线灯照射
15-30
分钟灭菌,按照每袋
25-35g
的重量装袋,制成成品。
在主原料中,赤小豆花清热,止渴,醒酒,解毒,治疟疾,痢疾,消渴,伤酒头痛,痔瘘下血,丹毒,疔疮,荷叶清热解暑;升发清阳;散瘀止血;主暑湿烦渴;头痛眩晕;脾虚腹胀;大便泄泻;叶血下血;产后恶露不净,刺梨根健胃,消食,止泻,涩精;治胃痛,泄泻,痢疾,遗精,崩漏,带下,久咳,虾须豆活血通络;消肿止痛;化痰止咳;主风湿痹痛;跌打损伤;痈疮肿痛;咳嗽,刘寄奴破气消积;化痰除痞;主积滞内停;痞满胀痛;大便秘结;泻痢后重;结胸;胃下垂;子宫脱垂;脱肛,泽泻利水渗湿;泄热通淋;主小便不利;热淋涩痛;水肿胀满;泄泻;痰饮眩晕;遗精,浮萍宣散风热,透疹,利尿;用于麻疹不透,风疹瘙痒,水肿尿少,半枝莲清热解毒,化瘀利尿;用于疔疮肿毒,咽喉肿痛,毒蛇咬伤,跌扑伤痛,水肿,黄疸,老人头菌味辛性温,微酸,可治心脾暴病,补脾益肾、滋阴壮阳、理气排毒、健骨强身之功效,还可治气血两亏、神疲乏力、腰膝酸软、面色无华等中老年易得之症;凤尾菇含有的一些生理活性物质,具有诱发干扰素的合成,提高人体免疫功能,具有防癌、抗癌的作用,凤尾菇含脂肪、淀粉很少,是糖尿病人和肥胖症患者的理想食品,还有降低胆固醇的作用,人们称为“健康食品”、“安全食品”;珍珠菌有防癌之功效,抑制肿瘤生长,有利于抗衰老、护肤、延年益寿、美容等,珍珠菌是理想的补血疗养食品和能量代谢,增强肌肤抵抗力的防病保健食品;生姜具有解表散寒、温中止呕、温肺止咳、解毒的功效,常用于风寒感冒,脾胃寒症,胃寒呕吐,肺寒咳嗽,解鱼蟹毒;蒜温中健胃,消食理气,解毒杀虫,消肿止痛,止泻止痢,治肺,驱虫,此外还有温脾暖胃,治痈疽肿毒,白秃癣疮,痢疾泄泻,肺痨顿咳,蛔虫蛲虫,饮食积滞,脘腹冷痛,水肿胀满;八角温阳,散寒,理气,治中寒呕逆,寒疝腹痛,肾虚腰痛,干、湿脚气;燕麦降低血压、降低胆固醇、防治大肠癌、防治心脏疾病的医疗价值和保健作用,已被古今中外医学界所公认;葱发汗解表,散寒通阳,解毒散凝,主治风寒感冒轻症,痈肿疮毒,痢疾脉微,寒凝腹痛,小便不利等病症。
本发明的菌类汤料味道鲜美,符合广大民众的口味,并且可根据不同人的口味添加不同的调料,增强口感;本发明是利用中药进补达到清热效果,通过辅以食补调节人体,清热,增强人体体质。
本发明在经过多例患者的服用与临床验证,不断总结经总结和完善,配方比较完整,疗效确切,对疟疾,痢疾,消渴等主病证:程度不同起到了止渴,醒酒,解毒的作用,具有保健、清热、纯天然、无毒无副作用等优点。
本发明经两组临床验证
,
其中一组为治疗组服用本发明保健饮品,每天服用一次,
7
天为一个疗程,另一组对照服用“菜干羊肺汤”,
每天服用一次,
7
天为一个疗程,每组选择门诊病人
215
例,其中男
112
例,女
103
例,最大年龄
67
岁,最小年龄
27
岁,临床表现为疟疾,痢疾,消渴,伤酒头痛,痔瘘下血,丹毒,疔疮,暑湿烦渴,头痛眩晕,脾虚腹胀,表
1
为服用一个疗程后的对照数据:
表
1
服用前后两组疗程比较
(
单位
:
人
)
治疗组和对照组有显著差异,从而可以看出本发明在临床上的应用有显著的疗效。
本发明的工艺特点:
1
、选择原料科学,生产工艺先进,其产品不仅具有浓郁的复合香气,并且味道鲜美、方便存放;
2
、产品中不添加香料及防腐剂,保持原料本身的风味和营养成份,易被人体吸收;
3
、原料来源广泛,加工艺线路短,产品易加工制造;
4
、在生产工艺过程中,完全去除杂质,使菌类汤料中不含有主原料残渣和生产工艺中产生的金属物质。
具体实施方式:
实施例
1
一种赤小豆花清热老人头菌杂菌汤料,其特征在于:它是由下列重量份数的原料制成:赤小豆花
10-20
份、荷叶
5-15
份、刺梨根
10-16
份、虾须豆
8-12
份、刘寄奴
10-16
份、泽泻
5-9
份、浮萍
4-15
份、半枝莲
5-10
份、老人头菌
15-25
份、凤尾菇
10-15
份、珍珠菌
10-15
份、葱片
5-12
份、蒜粒
3-8
份、木薯淀粉
12-18
份、食盐
5-7
份、燕麦粉
2-4
份、生姜
3-5
份、八角
2-3
份。
所述原料优选的重量份数是:赤小豆花
15
份、荷叶
10
份、刺梨根
12
份、虾须豆
10
份、刘寄奴
12
份、泽泻
7
份、浮萍
8
份、半枝莲
7
份、老人头菌
20
份、凤尾菇
13
份、珍珠菌
13
份、葱片
9
份、蒜粒
4
份、木薯淀粉
15
份、食盐
5
份、燕麦粉
4
份、生姜
4
份、八角
2
份。
其制作方法包含如下工序:
a.
清洗:将上述原料中挑选优质的赤小豆花、荷叶、刺梨根、虾须豆、刘寄奴、泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌、蒜、葱、生姜分别放入清水中浸泡清洗,自然晾干备用;选取优质的木薯淀粉、食盐、燕麦粉、八角除去其中杂质,备用;
b.
原料处理:将上述洗净的赤小豆花、荷叶、刺梨根、虾须豆、刘寄奴、泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌按照上述重量配比混合加入
3
倍的水,在
80-100
℃的水中煮
1-3
小时,撇去上层沫,将固体物捞出晾干,将液体浓缩喷雾干燥后,制成
40-80
目的混合粉末;除老人头菌、凤尾菇、珍珠菌以外,上述其他晾干原料分别切碎、研细成粉,过
30-60
目筛;将老人头菌、凤尾菇、珍珠菌切碎成粒;将洗净的蒜切粒,葱、生姜切片,然后置于温度
70-90
℃下,烘干
0.5-1
小时,脱去水份至含水量
10%
以下,备用;
c.
混合:将上述制成的混合粉末和干燥后的调味蔬菜混合,并加入木薯淀粉、食盐、燕麦粉、八角充分混合均匀;
d.
除杂:将上述混合均匀的原料经过筛、过磁、过金检,剔除生产过程中产生的磁性脱水主料和金属杂物;
e.
灭菌装袋:将上述经除杂后的原料混合物放入灭菌器中,用紫外线灯照射
15-30
分钟灭菌,按照每袋
25-35g
的重量装袋,制成成品。
实施例
2
本发明食用方法:本发明汤料可将汤料直接放入锅中烹煮做汤
3-5
分钟,待水开后加入所需食材,方便入味;本发明汤料也可用作熬粥,海蜇肉粉粒和洋葱粒可有效增加口感;本发明汤料还可作为火锅汤料食用,增加菌类味道,增加口感。
Claims (3)
1.一种赤小豆花清热老人头菌杂菌汤料,其特征在于:它是由下列重量份数的原料制成:赤小豆花10-20份、荷叶5-15份、刺梨根10-16份、虾须豆8-12份、刘寄奴10-16份、泽泻5-9份、浮萍4-15份、半枝莲5-10份、老人头菌15-25份、凤尾菇10-15份、珍珠菌10-15份、葱片5-12份、蒜粒3-8份、木薯淀粉12-18份、食盐5-7份、燕麦粉2-4份、生姜3-5份、八角2-3份。
2.根据权利要求1所述的一种赤小豆花清热老人头菌杂菌汤料,其特征在于:所述原料优选的重量份数是:赤小豆花15份、荷叶10份、刺梨根12份、虾须豆10份、刘寄奴12份、泽泻7份、浮萍8份、半枝莲7份、老人头菌20份、凤尾菇13份、珍珠菌13份、葱片9份、蒜粒4份、木薯淀粉15份、食盐5份、燕麦粉4份、生姜4份、八角2份。
3.根据权利要求1-2所述的一种赤小豆花清热老人头菌杂菌汤料制备方法,其特征在于:包含如下工序:
a.清洗:将上述原料中挑选优质的赤小豆花、荷叶、刺梨根、虾须豆、刘寄奴、泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌、蒜、葱、生姜分别放入清水中浸泡清洗,自然晾干备用;选取优质的木薯淀粉、食盐、燕麦粉、八角除去其中杂质,备用;
b.原料处理:将上述洗净的赤小豆花、荷叶、刺梨根、虾须豆、刘寄奴、泽泻、浮萍、半枝莲、老人头菌、凤尾菇、珍珠菌按照上述重量配比混合加入3倍的水,在80-100℃的水中煮1-3小时,撇去上层沫,将固体物捞出晾干,将液体浓缩喷雾干燥后,制成40-80目的混合粉末;除老人头菌、凤尾菇、珍珠菌以外,上述其他晾干原料分别切碎、研细成粉,过30-60目筛;将老人头菌、凤尾菇、珍珠菌切碎成粒;将洗净的蒜切粒,葱、生姜切片,然后置于温度70-90℃下,烘干0.5-1小时,脱去水份至含水量10%以下,备用;
c.混合:将上述制成的混合粉末和干燥后的调味蔬菜混合,并加入木薯淀粉、食盐、燕麦粉、八角充分混合均匀;
d.除杂:将上述混合均匀的原料经过筛、过磁、过金检,剔除生产过程中产生的磁性脱水主料和金属杂物;
e.灭菌装袋:将上述经除杂后的原料混合物放入灭菌器中,用紫外线灯照射15-30分钟灭菌,按照每袋25-35g的重量装袋,制成成品。
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