CN106690319A - 一种黄荆子风味浙贝母糕点 - Google Patents
一种黄荆子风味浙贝母糕点 Download PDFInfo
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Abstract
本发明公开了一种黄荆子风味浙贝母糕点,以黄荆子、浙贝母为原料,同时添加党参、独活,制作出一种黄荆子风味浙贝母糕点。其充分利用黄荆子、浙贝母的营养价值,与中药相互配伍,协同增效,具有敛肺降火、利咽化痰的功效。发明中采用纤维素酶、半纤维素酶与果胶酶对原料黄荆子进行了联合酶解,成品清香可口,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长期吸烟导致咽喉肿痛人群的不适。其制作工艺简单,易于实现,运输便利,符合市场发展需要,市场前景广阔,能够实现批量生产。
Description
技术领域
本发明涉及食品加工领域,具体涉及以黄荆子、浙贝母为原料,加入具有保健功效的中药材,制得的一种黄荆子风味浙贝母糕点。
背景技术
黄荆子,别名布荆子、黄金子、五指柑、土常山、黄荆条,来源于马鞭草科植物黄荆的果实。果实近球形,上端稍大略平圆,有花柱脱落的凹痕,基部稍狭尖,棕褐色。质坚硬,不易破碎,断面黄棕色,4室,每室有黄白色或黄棕色种子1颗或不育。气香,味微苦、涩。 以颗粒饱满者为佳。味辛,苦,性温, 归肺,胃,肝经,具有祛风解表,止咳平喘,理气止痛的功效,主治伤风感冒,消化不良;食积泻痢,胆囊炎,胆结石等症。
浙贝母,多年生草本。鳞茎半球形,直径1.5-6厘米,有2-3片肉质的鳞片。茎单一,直立,圆柱形,高50-80厘米。叶无柄;茎下部的叶对生,罕互生,狭披针形至线形,长6-17厘米,宽6-15毫米;中上部的叶常3-5片轮生,罕互生,叶片较短,先端卷须状。贝母,川者味甘最佳:西者味薄次之,象山者微苦又次之,一种大而苦者仅能解毒。并去心用。凡肺经药皆当去心,不独贝母也。具有清肺化痰,开宣肺气,散结解毒的功效,主治风热咳嗽,肺痈喉痹,疮疡肿毒等症。
党参,桔梗科党参属,多年生草本植物,有乳汁。茎基具多数瘤状茎痕,根常肥大呈纺锤状或纺锤状圆柱形,茎缠绕,不育或先端着花,黄绿色或黄白色,叶在主茎及侧枝上的互生,叶柄有疏短刺毛,叶片卵形或狭卵形,边缘具波状钝锯齿,上面绿色,下面灰绿色,花单生于枝端,与叶柄互生或近于对生,花冠上位,阔钟状,裂片正三角形,花药长形,种子多数,卵形,7-10月开花结果。甘,平,具有补中益气,和胃生津,祛痰止咳的功效,主治脾虚食少便溏,四肢无力,心悸,气短等症。
独活,为为伞形科植物重齿毛当归的干燥根。表面灰褐色或棕褐色,具纵皱纹,有横长皮孔样突起及稍突起的细根痕。质较硬,受潮则变软,断面皮部灰白色,有多数散在的棕色油室,木部灰黄色至黄棕色,形成层环棕色。有特异香气,味苦、辛、微麻舌,味辛、苦,性微温,归肾、膀胱经。具有祛风除湿,痛痹止痛的功效,主治风寒湿痹,少阴伏风头痛,风寒挟湿头痛等症。
糕点是一种食品。糕点的制作方法是以面粉或米粉、糖、油脂、蛋、乳品等为主要原料,配以各种辅料、馅料和调味料,初制成型,再经蒸、烤、炸、炒等方式加工制成糕点,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。以黄荆子、浙贝母为主要原料,党参、独活为保健原料,生产出一种黄荆子风味浙贝母糕点,目前还未见报道和产品上市。
发明内容
本发明以黄荆子、浙贝母为原料,同时添加党参、独活开发出一种黄荆子风味浙贝母糕点,填补了国内使用这类原料制作糕点的一项空白。
1. 一种黄荆子风味浙贝母糕点,其特征在于,采用以下步骤制作:
A. 黄荆子预处理:将黄荆子洗净,放入不锈钢容器中,加入黄荆子重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,制得黄荆子泥;
B. 浙贝母预处理:取表皮完整的浙贝母,去核,将贝母放入温水中浸泡12-15小时,清洗干净,再倒入磨浆机进行磨浆,加入浙贝母浆重5-10%的白砂糖拌匀,后再加入浙贝母浆重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.中药材预处理:按一定比例取中药材党参、独活,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,制得中药汁;
D.混合:取水80-120重量份,大火烧开,加入酶解黄荆子泥20-30重量份、发酵后的浙贝母浆50-80重量份、中药泥3-8重量份、葛根淀粉20-25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,制得黄荆子浙贝母糊,煮制过程中适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入黄荆子浙贝母糊,厚度可保持在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,制得成品黄荆子浙贝母糕;
F.包装、杀菌:将切好的黄荆子浙贝母糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的黄荆子浙贝母糕进行检验,检验合格后入通风干燥库房中存放。
2.根据权利要求1所述的一种黄荆子风味浙贝母糕及其制作方法,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比:党参50-60%、独活40-50%。
3.根据权利要求1所述的一种黄荆子风味浙贝母糕及其制作方法,其特征在于:所述步骤D中还可添加莲藕淀粉10-15重量份。
本发明的作用机理:
黄荆子,止咳平喘、理气止痛;浙贝母,清肺化痰、开宣肺气;党参,和胃生津、祛痰止咳;独活,祛风除湿、痛痹止痛;利用以上四味中药相互配伍,协同生效,通过调节肾的封藏,肝的升发,促进肺的肃降,以达敛肺降火、利咽化痰的功效。
本发明以黄荆子、浙贝母为原料,同时添加党参、独活,制作出一种黄荆子风味浙贝母糕点。其充分利用黄荆子、浙贝母的营养价值,与中药相互配伍,协同增效,具有敛肺降火、利咽化痰的功效。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痰多咳嗽人群的不适。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1,一种黄荆子风味浙贝母糕点,采用以下步骤制作:
1. 一种黄荆子风味浙贝母糕点,其特征在于,采用以下步骤制作:
A. 黄荆子预处理:将黄荆子洗净,放入不锈钢容器中,加入黄荆子重0.5%的纤维素酶、0.3%的半纤维素酶、0.3%的果胶酶,搅拌均匀,加热至38-42℃,保持60分钟,再入装有80目网筛的打浆机进行打浆,制得黄荆子泥;
B. 浙贝母预处理:取表皮完整的浙贝母,去核,将贝母放入温水中浸泡12小时,清洗干净,再倒入磨浆机进行磨浆,加入浙贝母浆重5%的白砂糖拌匀,后再加入浙贝母浆重2%的果酒酵母,密封静置发酵,待酒精度达到2%体积比时,结束发酵;
C.中药材预处理:按重量比例取中药材党参44%、独活54%,加入原料中药材重8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;
D.混合:取水100kg,大火烧开,加入酶解黄荆子泥25kg、发酵后的浙贝母浆65kg、中药泥5kg、葛根淀粉20kg,食盐3.5kg、味精2kg、胡椒粉2kg、八角粉3kg、莲藕淀粉8kg,小火继续煮12分钟,制得黄荆子浙贝母糊,煮制过程中适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入黄荆子浙贝母糊,厚度保持在4厘米,放入蒸饭车,蒸35分钟,然后剞成十字花刀,再蒸35分钟,待冷却,切成长10厘米、宽5厘米的条状,制得成品黄荆子浙贝母糕;
F.包装、杀菌:将切好的黄荆子浙贝母糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的黄荆子浙贝母糕进行检验,检验合格后入通风干燥库房中存放。
实施例2,一种黄荆子风味浙贝母糕点,采用以下步骤制作:
A. 黄荆子预处理:将黄荆子洗净,放入不锈钢容器中,加入黄荆子重0.6%的纤维素酶、0.4%的半纤维素酶、0.3%的果胶酶,搅拌均匀,加热至38-42℃,保持60分钟,再入装有100目网筛的打浆机进行打浆,制得黄荆子泥;
B. 浙贝母预处理:取表皮完整的浙贝母,去核,将贝母放入温水中浸泡13小时,清洗干净,再倒入磨浆机进行磨浆,加入浙贝母浆重8%的白砂糖拌匀,后再加入浙贝母浆重2%的果酒酵母,密封静置发酵,待酒精度达到2%体积比时,结束发酵;
C.中药材预处理:按重量比例取中药材党参18%、独活20%、熟地黄21%、夏天无23%、黄柏18%,加入原料中药材重10倍的水,浸泡2.5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,制得中药汁;
D.混合:取水200kg,大火烧开,加入酶解黄荆子泥50kg、发酵后的浙贝母浆130kg、中药泥10kg、葛根淀粉25kg,食盐6kg、味精3kg、胡椒粉3kg、八角粉5kg、莲藕淀粉16kg,小火继续煮15分钟,制得黄荆子浙贝母糊,煮制过程中适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入黄荆子浙贝母糊,厚度保持在4.5厘米,放入蒸饭车,蒸40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,制得成品黄荆子浙贝母糕;
F.包装、杀菌:将切好的黄荆子浙贝母糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的黄荆子浙贝母糕进行检验,检验合格后入通风干燥库房中存放。
熟地黄, 原名:地黄,又名:怀庆地黄、熟地。玄参科、地黄属植物,密被灰白色多细胞长柔毛和腺毛。根茎肉质,鲜时黄色,在栽培条件下,直径可达5.5厘米,茎紫红色。叶通常在茎基部集成莲座状,向上则强烈缩小成苞片,或逐渐缩小而在茎上互生;叶片卵形至长椭圆形,上面绿色,下面略带紫色或成紫红色,老时因隔膜撕裂而成一室,无毛;花柱顶部扩大成2枚片状柱头。蒴果卵形至长卵形。国内各地及国外均有栽培。根茎药用。味甘,性温。归肝,肾经,具有补血滋润,益精填髓的功效,主治血虚萎黄、眩晕、心悸、失眠及月经不调、崩漏等症。
夏天无,为罂粟科植物伏生紫堇的干燥块茎,本品呈类球形、长圆形或不规则块状。表面灰黄色、暗绿色或黑褐色,有瘤状突起和不明显的细皱纹,顶端钝圆,可见茎痕,四周有淡黄色点状叶痕及须根痕。质硬,断面黄白色或黄色,颗粒状或角质样,有的略带粉性。气微,味苦。味苦、微辛,性温,归肝经,具有活血活络,行气止痛,祛风除湿的功效,主治中风偏瘫,跌扑损伤,风湿痹痛,腰腿疼痛等症。
黄柏,为芸香科植物黄皮树的干燥树皮。本品呈板片状或浅槽状,长宽不一,厚1-6mm。外表面黄褐色或黄棕色,平坦或具纵沟纹,有的可见皮孔痕及残存的灰褐色粗皮;内表面暗黄色或淡棕色,具细密的纵棱纹。体轻,质硬,断面纤维性,呈裂片状分层,深黄色。气微,味极苦,嚼之有黏性。味苦,性寒,归肾、膀胱经,具有清热燥湿,泻火除蒸,解毒疗疮的功效,主治湿热泻痢,黄疸尿赤,热淋涩痛,盗汗,遗精,疮疡肿毒等症。
本发明实施例2的作用机理:
黄荆子,止咳平喘、理气止痛;浙贝母,清肺化痰、开宣肺气;党参,和胃生津、祛痰止咳;独活,祛风除湿、痛痹止痛;熟地黄,补血滋润、益精填髓;夏天无,活血活络、行气止痛;黄柏,清热燥湿、解毒疗疮。利用以上七味中药相互配伍,协同生效,通过调节肾的封藏,肝的升发,促进肺的肃降,以达敛肺降火、利咽化痰的功效。
本发明实施例2经22位咳嗽痰多的人群,连续食用10天,每日30克,症状明显缓解人数为14人,有效率为72.53%;连续食用20天,每日30克以上,症状明显缓解人数为18人,有效率为81.65%。
实施例3,一种元藿风味浙贝母糕点,采用以下步骤制作:
A. 元藿预处理:取新鲜的元藿洗净,放入不锈钢容器中,加入黄荆子重0.6%的纤维素酶、0.3%的半纤维素酶、0.3%的果胶酶,搅拌均匀,加热至38-42℃,保持80分钟,再入装有100目网筛的打浆机进行打浆,制得元藿泥;
B. 浙贝母预处理:取表皮完整的浙贝母,去核,将贝母放入温水中浸泡15小时,清洗干净,再倒入磨浆机进行磨浆,加入浙贝母浆重10%的白砂糖拌匀,后再加入浙贝母浆重2.5%的果酒酵母,密封静置发酵,待酒精度达到2%体积比时,结束发酵;
C.中药材预处理:按重量比例取中药材党参15%、独活14%、熟地黄12%、夏天无18%、黄柏13%、柏子仁16%、羌活12%,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100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300kg,大火烧开,加入酶解元藿泥75kg、发酵后的浙贝母浆200kg、中药泥20kg、葛根淀粉30kg,食盐7.5kg、味精3.5kg、胡椒粉3.5kg、八角粉6kg、芡实淀粉20kg,小火继续煮20分钟,制得元藿浙贝母糊,煮制过程中适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入元藿浙贝母糊,厚度保持在5厘米,放入蒸饭车,蒸30分钟,然后剞成十字花刀,再蒸40分钟,待冷却,切成长8厘米、宽4厘米的条状,制得成品元藿浙贝母糕;
F.包装、杀菌:将切好的元藿浙贝母糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的元藿浙贝母糕进行检验,检验合格后入通风干燥库房中存放。
元藿,植物学名:蘘荷,是一种姜科多年生草本植物。蘘荷,俗称“元藿”,系姜科姜属多年生单子叶草本植物,其茎叶与生姜相似,但蘘荷叶较生姜叶稍大。最明显的区别:蘘荷的花蕾长在地表,而生姜的花蕾则长在茎的顶端,根茎性温,味辛。具有温中理气、祛风止痛的功效。主治腹痛气滞,痈疽肿毒,跌打损伤,颈淋巴结核等症。
柏子仁,为柏科植物侧柏的干燥成熟种仁。本品呈长卵形或长椭圆形,长4-7mm,直径1.5-3mm。表面黄白色或淡黄棕色,外包膜质内种皮,顶端略尖,有深褐色的小点,基部钝圆。质软,富油性。气微香,味淡。味甘,性平,归心、肾、大肠经,具有养心安神,润肠通便,止汗的功效。主治阴血不足,虚烦失眠,阴虚盗汗的功效。
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,味辛,苦,性温,入肾经、膀胱经,具有散寒止痛,祛风湿药的功效,主治外感风寒,头痛无汗,疮疡肿毒等症。
本发明实施例3的作用机理:
元藿,温中理气、祛风止痛;柏子仁,养心安神、润肠通便;浙贝母,清肺化痰、开宣肺气;党参,和胃生津、祛痰止咳;独活,祛风除湿、痛痹止痛;熟地黄,补血滋润、益精填髓;夏天无,活血活络、行气止痛;黄柏,清热燥湿、解毒疗疮;羌活,散寒止痛、祛风湿药;利用以上九味中药相互配伍,协同生效,通过调节肾的封藏,肝的升发,促进肺的肃降,以达敛肺降火、利咽化痰的功效。
本发明实施例3经25位咳嗽痰多的人群,连续食用10天,每日30克,症状明显缓解人数为17人,有效率为75.45%;连续食用20天,每日30克以上,症状明显缓解人数为21人,有效率为85.67%。
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)
1.一种黄荆子风味浙贝母糕点,其特征在于,采用以下步骤制作:
A. 黄荆子预处理:将黄荆子洗净,放入不锈钢容器中,加入黄荆子重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,制得黄荆子泥;
B. 浙贝母预处理:取表皮完整的浙贝母,去核,将贝母放入温水中浸泡12-15小时,清洗干净,再倒入磨浆机进行磨浆,加入浙贝母浆重5-10%的白砂糖拌匀,后再加入浙贝母浆重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.中药材预处理:按一定比例取中药材党参、独活,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,制得中药汁;
D.混合:取水80-120重量份,大火烧开,加入酶解黄荆子泥20-30重量份、发酵后的浙贝母浆50-80重量份、中药泥3-8重量份、葛根淀粉20-25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,制得黄荆子浙贝母糊,煮制过程中可适当搅拌;
E.蒸煮:将蒸屉铺上粽叶,倒入黄荆子浙贝母糊,厚度可保持在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,制得成品黄荆子浙贝母糕;
F.包装、杀菌:将切好的黄荆子浙贝母糕放入真空包装、杀菌设备中进行真空包装、杀菌;
G.检验、贮藏:对包装好的黄荆子浙贝母糕进行检验,检验合格后入通风干燥库房中存放。
2.根据权利要求1所述的一种黄荆子风味浙贝母糕及其制作方法,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比:党参50-60%、独活40-50%。
3.根据权利要求1所述的一种黄荆子风味浙贝母糕及其制作方法,其特征在于:所述步骤D中还可添加莲藕淀粉10-15重量份。
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