CN106616878A - 一种保健沙拉酱 - Google Patents
一种保健沙拉酱 Download PDFInfo
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- CN106616878A CN106616878A CN201611161957.XA CN201611161957A CN106616878A CN 106616878 A CN106616878 A CN 106616878A CN 201611161957 A CN201611161957 A CN 201611161957A CN 106616878 A CN106616878 A CN 106616878A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及食品加工技术领域,具体涉及一种保健沙拉酱,本发明以荸荠、海藻、蜂蜜、芥末、中草药药液、玉米淀粉、橄榄油、食盐、矿泉水为原料,通过下述工艺步骤加以制备:原料预处理、原料混合、研磨、灭菌、装罐;本发明制得的一种保健沙拉酱,营养健康,低脂肪,低胆固醇;采用荸荠和海藻作为基料,再佐以蜂蜜和芥末加以调味,口味清爽独特,本发明通过独特的加工工艺,大大减少了芥末的呛鼻刺激感,使其更易被人们所接受,配合添加的多味中草药,互相配伍,协同增加,还使本发明制得的一种保健沙拉酱有生津润肺、开胃消食、降脂、降压等保健功效,具有较高的食用价值和经济价值。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种保健沙拉酱。
背景技术
沙拉酱(Mayonnaise)起源于位于地中海地区,既可做蔬菜、水果酱料,也可做烹饪调味料,近些年来各种沙拉酱制品在国内广受欢迎。由于沙拉酱的常用主要成分是蛋黄和脂肪,所以其卡路里与胆固醇很高,患有高血压人群往往对沙拉酱敬而远之,难以一快口福。而且现有市场上的沙拉酱保健效果也具有局限性,无法满足人们对健康食品的消费理念。
荸荠:又名马蹄、水栗、乌芋、菩荠等,属单子叶莎草科,为多年生宿根性草本植物。荸荠皮色紫黑,肉质洁白,味甜多汁,清脆可口,既可做水果生吃,又可做蔬菜食用。球茎富淀粉,供生食、熟食或提取淀粉,味甘美;也供药用,开胃解毒,消宿食,健肠胃。荸荠不仅可以促进人体代谢,还具有一定的抑菌功效。荸荠中的磷含量是所有茎类蔬菜中含量最高的,磷元素可以促进人体发育,同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢,调节酸碱平衡。科学家在对荸荠的研究中还发现了一种抗菌成分荸荠英。它对金黄色葡萄球菌、大肠杆菌及绿脓杆菌均有一定的抑制作用。再加上其丰富的营养成分和独特的口感,的确是不可多得的食物。其味甘,性平,归肺、脾、胃经;功能主治:清热止渴,利湿化痰,降血压。用于热病伤津烦渴,咽喉肿痛,口腔炎,湿热黄疸,高血压病,小便不利,麻疹,肺热咳嗽,硅肺,痔疮出血。
海藻:是指生长在潮间带及亚潮间带肉眼可见的大型藻类,通常包括绿藻、褐藻及红藻三大类,海藻中含有大量的能明显降低血液中胆固醇含量的碘,常食有利于维持心血管系统的功能,使血管富有弹性,从而保障皮肤营养的正常供应;海藻中的蛋氨酸、胱氨酸含量丰富,能防止皮肤干燥,常食还可使干性皮肤富有光泽,油性皮肤可改善油脂分泌。其味苦、咸,性寒,无毒;归肺、脾、肾、肝、胃经。功能主治:软坚;消痰;利水;退肿。甲状腺肿大,项下淋巴结结核。散结气痈肿,腹内积块、胀痛、腹中空鸣。还可下十二种水肿,疗皮间积聚暴溃,留气结热,利小便。
芥末:又称芥子末、西洋山芋菜,芥辣粉,一般分绿芥末和黄芥末两种。黄芥末源于中国,是芥菜的种子研磨而成,是真正的芥末;绿芥末(青芥辣)源于欧洲,用辣根(即山葵根)制造,添加色素后呈绿色,其辛辣气味强于黄芥末,且有一种独特的香气。芥末微苦,辛辣芳香,对口舌有强烈刺激,味道十分独特,芥末粉润湿后有香气喷出,具有催泪性的强烈刺激性辣味,对味觉、嗅觉均有刺激作用。可用作泡菜、腌渍生肉或拌沙拉时的调味品。亦可与生抽一起使用,充当生鱼片的美味调料。功效作用方面,芥末辣味强烈,可刺激唾液和胃液的分泌,能增强食欲;芥末还有预防高脂血、高血压、心脏病、降低血液黏稠度等功效。其性温,味辛。功能主治:有解毒消肿,开胃消食,温中利气,明目利膈的功效;主治疮痈肿痛、耳目失聪、牙龈肿烂、寒腹痛、便秘等病症。
因为芥末中含有异硫氰酸酯,使其在食用时辛辣呛鼻,大部分人很难接受其口味。
白豆蔻:为姜科植物。主产于越南、泰国等地,广东、广西、云南等地亦有栽培。其味辛、性温,归肺、 脾、胃经。功能主治:化湿行气;温中止呕;开胃消食。主湿阻气滞;脾胃不和;脘腹胀满;不思饮食;湿温初起;胸闷不饥;胃寒呕吐;食积不消。
鸡内金:为雉科动物家鸡的干燥沙囊内壁。其味甘,性平;归脾、胃、小肠、膀胱经。功能主治:健胃消食,涩精止遗,通淋化石。用于食积不消,呕吐泻痢,小儿疳积,遗尿,遗精,石淋涩痛,胆胀胁痛。
地骨皮:别名枸杞皮,为茄科、枸杞属植物,是枸杞的根皮。其性寒,味甘。功能主治:凉血除蒸,清肺降火。用于阴虚潮热、骨蒸盗汗、肺热咳嗽、咯血、衄血。内热消渴。
芦根:为单子叶植物禾本科芦苇的新鲜或干燥根茎。其味甘,性寒。归肺经、胃经。功能主治:清热生津,除烦,止呕,利尿。用于热病烦渴、胃热呕吐、肺热咳嗽、肺痈吐脓、热淋涩痛。
发明内容
本发明的目的在于提供一种营养健康,具有生津润肺、开胃消食、降脂、降压等保健功效的一种保健沙拉酱。
一种保健沙拉酱,包括下述重量百分比的原料:荸荠18-25份、海藻15-20份、芥末5-8份、蜂蜜8-12份、中草草药液4-7份,玉米淀粉12-18份、橄榄油7-10份、食盐1-3份、适量的矿泉水。其中草药药液通过下述中草药加以制备:白豆蔻、鸡内金、地骨皮、芦根。
其制备工艺包括以下步骤:
(1)原料预处理:荸荠,洗净,去皮,切成细小颗粒状,然后放在蒸煮锅内,隔水蒸熟后取出,用榨汁机榨成泥糊状;
海藻,放在温水中泡发30-50分钟后,用流动的清水洗干净其表面的浮盐,然后将海藻放在蒸煮锅内,加水煮沸后,保持5-10分钟,捞出,备用;
芥末,先制米浆,取一定量的小米,放在清水中浸泡1-2小时,随后置于烘箱内烘干,将烘干的小米倒入炒锅内,用小火炒至金黄色,取出,放在磨浆机中,加入适量水,进行研磨,研磨结束后通过滤布过滤得到米浆;然后按重量份称取芥末,置于不锈钢容器内,倒入芥末量1-3倍的磨好的米浆,用水浴法对容器加热,温度控制在40-60℃,时间为10-20分钟,然后对混合溶液进行烘干,除去多余的水分,即可;
白豆蔻、鸡内金、地骨皮、芦根,洗净,烘干,切碎,放在砂锅内,加水煎煮,先用大火煮沸,再用文火煎煮3-5小时,滤去药渣,即可得到中草药药液;
(2)原料混合:按重量份称取预处理好的荸荠、海藻、芥末、中草药药液与玉米淀粉、橄榄油、食盐、适量的矿泉水进行混合,用电动搅拌器搅拌均匀,即可得到酱体;
(3)研磨:将酱体倒入胶体磨中,研磨2-4次;
(4)灭菌、装罐:研磨好的酱体进行灌装,随后在100-120℃的温度下,灭菌10-20分钟,再进行密封包装,即可得到一种保健沙拉酱。
本发明的作用机理:
荸荠:清热止渴,利湿化痰;海藻:软坚;消痰;利水;退肿。芥末:开胃消食,温中利气;
白豆蔻:化湿行气;温中止呕;开胃消食;鸡内金:健胃消食,涩精止遗,通淋化石;地骨皮:凉血除蒸,清肺降火;芦根:清热生津;利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达生津润肺、开胃消食等功效。
本发明的有益效果:
1.芥末食用时辛辣呛鼻,大部分人很难接受,主要是因为其含有异硫氰酸酯,异硫氰酸酯分子中的-N=C=S-中的C有高度的亲电性,氨基、羟基、硫醇、羧酸等作为亲核试剂,均能和异硫氰酸酯发生亲核加成反应,生成相应的硫脲,异硫氰酸酯还能够与食品中 的其它成分如蛋白质、氨基酸、乙醇及食品中的添加剂发生反应,小米中富含谷氨酸,通过将黄芥末浸泡在米浆中,在加热的条件下黄芥末中的异硫氰酸酯和小米中的谷氨酸能发生加成反应,使异硫氰酸酯的含量降低,从而大大减少黄芥末呛鼻的刺激感,口感更佳,更易被人们所接受,通过此方法处理的黄芥末还具有淡淡的米香。
2.本发明制得的一种保健沙拉酱,营养健康,低脂肪,低胆固醇;采用荸荠和海藻作为基料,再佐以蜂蜜和芥末加以调味,口味清爽独特,配合添加的多味中草药,互相配伍,协同增加,还使本发明制得的一种保健沙拉酱有生津润肺、开胃消食、降脂、降压等保健功效,具有较高的食用价值和经济价值。
具体实施方式
实施例1,一种保健沙拉酱,按重量份称取下述原料:荸荠18公斤、海藻15公斤、芥末5公斤、蜂蜜8公斤、中草草药液4公斤,玉米淀粉12公斤、橄榄油7公斤、食盐1公斤、适量的矿泉水。其制备工艺包括以下步骤:
(1)原料预处理:荸荠,洗净,去皮,切成细小颗粒状,然后放在蒸煮锅内,隔水蒸熟后取出,用榨汁机榨成泥糊状;
海藻,放在温水中泡发30分钟后,用流动的清水洗干净其表面的浮盐,然后将海藻放在蒸煮锅内,加水煮沸后,保持5分钟,捞出,备用;
芥末,先制米浆,取一定量的小米,放在清水中浸泡1小时,随后置于烘箱内烘干,将烘干的小米倒入炒锅内,用小火炒至金黄色,取出,放在磨浆机中,加入适量水,进行研磨,研磨结束后通过滤布过滤得到米浆;然后按重量份称取5公斤芥末,置于不锈钢容器内,倒入芥末量1.5倍的磨好的米浆,用水浴法对容器加热,温度控制在40℃,时间为10分钟,然后对混合溶液进行烘干,除去多余的水分,即可;
白豆蔻、鸡内金、地骨皮、芦根,洗净,烘干,切碎,放在砂锅内,加水煎煮,先用大火煮沸,再用文火煎煮3小时,滤去药渣,即可得到中草药药液;
(2)原料混合:按重量份称取预处理好的荸荠18公斤、海藻15公斤、芥末5公斤、蜂蜜8公斤、中草草药液4公斤,玉米淀粉12公斤、橄榄油7公斤、食盐1公斤、适量的矿泉水进行混合,用电动搅拌器搅拌均匀,即可得到酱体;
(3)研磨:将酱体倒入胶体磨中,研磨2次;
(4)灭菌、装罐:研磨好的酱体进行灌装,随后在100℃的温度下,灭菌10分钟,再进行密封包装,即可得到一种保健沙拉酱。
实施例2,一种保健沙拉酱,按重量份称取下述原料:荸荠20公斤、海藻18公斤、芥末6公斤、蜂蜜9公斤、中草草药液5公斤,玉米淀粉14公斤、橄榄油8公斤、食盐1.8公斤、适量的矿泉水。其制备工艺包括以下步骤:
(1)原料预处理:荸荠,洗净,去皮,切成细小颗粒状,然后放在蒸煮锅内,隔水蒸熟后取出,用榨汁机榨成泥糊状;
海藻,放在温水中泡发40分钟后,用流动的清水洗干净其表面的浮盐,然后将海藻放在蒸煮锅内,加水煮沸后,保持7分钟,捞出,备用;
芥末,先制米浆,取一定量的小米,放在清水中浸泡1.5小时,随后置于烘箱内烘干,将烘干的小米倒入炒锅内,用小火炒至金黄色,取出,放在磨浆机中,加入适量水,进行研磨,研磨结束后通过滤布过滤得到米浆;然后按重量份称取6公斤芥末,置于不锈钢容器内,倒入芥末量2倍的磨好的米浆,用水浴法对容器加热,温度控制在50℃,时间为15分钟,然后对混合溶液进行烘干,除去多余的水分,即可;
白豆蔻、鸡内金、地骨皮、芦根、白术、金银花,洗净,烘干,切碎,放在砂锅内,加水煎煮,先用大火煮沸,再用文火煎煮3-5小时,滤去药渣,即可得到中草药药液;
(2)原料混合:按重量份称取预处理好的荸荠20公斤、海藻18公斤、芥末6公斤、蜂蜜9公斤、中草草药液5公斤,玉米淀粉14公斤、橄榄油8公斤、食盐1.8公斤、适量的矿泉水进行混合,用电动搅拌器搅拌均匀,即可得到酱体;
(3)研磨:将酱体倒入胶体磨中,研磨3次;
(4)灭菌、装罐:研磨好的酱体进行灌装,随后在110℃的温度下,灭菌20分钟,再进行密封包装,即可得到一种保健沙拉酱。
实施例2中添加的2味中草药:白术和金银花。
白术:别名于术,冬白术,淅术,杨桴,吴术,片术、苍术等,属于菊科、苍术属多年生草本植物。其味苦,甘,性温。归脾、胃经。功能主治:健脾益气,燥湿利水,止汗,安胎。用于脾虚食少,腹胀泄泻,痰饮眩悸,水肿,自汗,胎动不安。土白术健脾,和胃,安胎。用于脾虚食少,泄泻便溏,胎动不安。
金银花:又名忍冬,药材金银花为忍冬科忍冬属植物忍冬及同属植物干燥花蕾或带初开的花。其性寒,味甘,入肺、心、胃经,功能主治:具有清热解毒、抗炎、补虚疗风的功效,主治胀满下疾、温病发热,热毒痈疡和肿瘤等症。
本发明的作用机理:
荸荠:清热止渴,利湿化痰;海藻:软坚;消痰;利水;退肿。芥末:开胃消食,温中利气;
白豆蔻:化湿行气;温中止呕;开胃消食;鸡内金:健胃消食,涩精止遗,通淋化石;地骨皮:凉血除蒸,清肺降火;芦根:清热生津;白术:健脾益气,燥湿利水;金银花:清热解毒;利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达生津润肺、开胃消食、清热解毒的功效。
实施例3,一种保健沙拉酱,按重量份称取下述原料:荸荠25公斤、海藻20公斤、芥末8公斤、蜂蜜12公斤、中草草药液7公斤,玉米淀粉18公斤、橄榄油10公斤、食盐2.5公斤、适量的矿泉水。其制备工艺包括以下步骤:
(1)原料预处理:荸荠,洗净,去皮,切成细小颗粒状,然后放在蒸煮锅内,隔水蒸熟后取出,用榨汁机榨成泥糊状;
海藻,放在温水中泡发50分钟后,用流动的清水洗干净其表面的浮盐,然后将海藻放在蒸煮锅内,加水煮沸后,保持10分钟,捞出,备用;
芥末,先制米浆,取一定量的小米,放在清水中浸泡2小时,随后置于烘箱内烘干,将烘干的小米倒入炒锅内,用小火炒至金黄色,取出,放在磨浆机中,加入适量水,进行研磨,研磨结束后通过滤布过滤得到米浆;然后按重量份称取8公斤芥末,置于不锈钢容器内,倒入芥末量3倍的磨好的米浆,用水浴法对容器加热,温度控制在60℃,时间为20分钟,然后对混合溶液进行烘干,除去多余的水分,即可;
白豆蔻、鸡内金、地骨皮、芦根、白术、金银花、薄荷、黄精,洗净,烘干,切碎,放在砂锅内,加水煎煮,先用大火煮沸,再用文火煎煮5小时,滤去药渣,即可得到中草药药液;
(2)原料混合:按重量份称取预处理好的荸荠25公斤、海藻20公斤、芥末8公斤、蜂蜜12公斤、中草草药液7公斤,玉米淀粉18公斤、橄榄油10公斤、食盐2.5公斤、适量的矿泉水进行混合,用电动搅拌器搅拌均匀,即可得到酱体;
(3)研磨:将酱体倒入胶体磨中,研磨4次;
(4)灭菌、装罐:研磨好的酱体进行灌装,随后在120℃的温度下,灭菌20分钟,再进行密封包装,即可得到一种保健沙拉酱。
实施例3中添加的2味中草药:薄荷和黄精。
薄荷:土名叫“银丹草”,为唇形科植物,即同属其他干燥全草。其性凉,味辛;归肝、肺经。功能主治:宣散风热,清头目,透疹。用于风热感冒,温病初起,头痛,目赤,喉痹,口疮,风疹,麻疹,胸胁涨闷。
黄精:又名:鸡头黄精、黄鸡菜、笔管菜、爪子参、老虎姜、鸡爪参,为黄精属植物。性平,味甘;入脾、肺、肾经。功能主治:养阴润肺;补脾益气,滋肾填精。主阴虚劳嗽;肺燥咳嗽;脾虚乏力;食少口干;消渴;肾亏腰膝酸软;阳痿遗精;耳鸣目暗;须发早白;体虚赢瘦;风癞癣疾。用于脾胃虚弱,体倦乏力,口干食少,肺虚燥咳,精血不足,内热消渴。
本发明的作用机理:
荸荠:清热止渴,利湿化痰;海藻:软坚;消痰;利水;退肿。芥末:开胃消食,温中利气;白豆蔻:化湿行气;温中止呕;开胃消食;鸡内金:健胃消食,涩精止遗,通淋化石;地骨皮:凉血除蒸,清肺降火;芦根:清热生津;白术:健脾益气,燥湿利水;金银花:清热解毒;薄荷:宣散风热,清头目;黄精:养阴润肺;补脾益气;利用以上十一味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达生津润肺、开胃消食、补脾益气、清热解毒的功效。
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)
1.一种保健沙拉酱,其特征在于,包括下述重量份的原料:荸荠18-25份、海藻15-20份、芥末5-8份、蜂蜜8-12份、中草草药液4-7份,玉米淀粉12-18份、橄榄油7-10份、食盐1-3份、适量的矿泉水。
2.根据权利要求1所述的一种保健沙拉酱,其特征在于,其中草药药液通过下述中草药加以制备:白豆蔻、鸡内金、地骨皮、芦根。
3.一种保健沙拉酱,其特征在于,其制备工艺包括以下步骤:
(1)原料预处理:荸荠,洗净,去皮,切成细小颗粒状,然后放在蒸煮锅内,隔水蒸熟后取出,用榨汁机榨成泥糊状;
海藻,放在温水中泡发30-50分钟后,用流动的清水洗干净其表面的浮盐,然后将海藻放在蒸煮锅内,加水煮沸后,保持5-10分钟,捞出,备用;
芥末,先制米浆,取一定量的小米,放在清水中浸泡1-2小时,随后置于烘箱内烘干,将烘干的小米倒入炒锅内,用小火炒至金黄色,取出,放在磨浆机中,加入适量水,进行研磨,研磨结束后通过滤布过滤得到米浆;然后按重量份称取芥末,置于不锈钢容器内,倒入芥末量1-3倍的磨好的米浆,用水浴法对容器加热,温度控制在40-60℃,时间为10-20分钟,然后对混合溶液进行烘干,除去多余的水分,即可;
白豆蔻、鸡内金、地骨皮、芦根,洗净,烘干,切碎,放在砂锅内,加水煎煮,先用大火煮沸,再用文火煎煮3-5小时,滤去药渣,即可得到中草药药液;
(2)原料混合:按重量份称取预处理好的荸荠、海藻、芥末、中草药药液与玉米淀粉、橄榄油、食盐、适量的矿泉水进行混合,用电动搅拌器搅拌均匀,即可得到酱体;
(3)研磨:将酱体倒入胶体磨中,研磨2-4次;
(4)灭菌、装罐:研磨好的酱体进行灌装,随后在100-120℃的温度下,灭菌10-20分钟,再进行密封包装,即可得到一种保健沙拉酱。
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