CN106901295A - 黑木耳养生羹及其制备方法 - Google Patents
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Abstract
黑木耳养生羹及其制备方法属于饮用食品及其制备技术;所述黑木耳养生羹由黑木耳10‑30%,绿豆2‑6%,黑豆1‑3%,花生果0.5‑1.5%,红枣1‑3%,枸杞子0.5‑1.5%,冰糖3‑9%,饮用水46‑82%配伍组成,通过选择、清洗、浸泡加工、熬煮、高温灭菌工艺过程制备出黑木耳养生羹。本发明提高了黑木耳等成份的经济价值,各成分之间起到互相支持补充、食药同源的养生保健作用,具有配方科学合理、制备方法简单、产品成本低廉、养生保健效果好的特点。本发明是针对当前雾霾和高热地区人群消暑清热所研发的一款新型饮用食品,该饮用食品即可以吸附雾霾粉尘还可以清理消化道和胃肠粉尘存留,同时还可以补充水分、消暑清热、并具有多种保健功效。
Description
技术领域
本发明属于饮用食品及其加工技术方法,主要涉及一种以黑木耳、绿豆、黑豆、花生果、红枣、枸杞子、冰糖为原料配伍构成的黑木耳养生羹及制备方法。
背景技术
当前环境污染严重,雾霾和粉尘对人体健康导致一系列疾病的发生。
黑木耳是我国北方地区菌类生产的主要产品之一,由于含有丰富纤维素和特殊的植物胶质,经常食用黑木耳能“益气不饥,轻身强志”。近年来的科学实验还发现,黑木耳有阻止血液中胆固醇沉积和凝结作用,因而对冠心病和脑、心血管疾病患者颇为有益。另外,黑木耳所含的胶质,有较强的吸附力,可以起到清理消化道和呼吸道的作用,因而又可作为矿山、冶金、毛纺、理发工人的日常保健食品,又对雾霾天气吸入的粉尘颗粒物具有清除作用。
但是,目前黑木耳食用方法和食用食品还很单一,黑木耳综合开发利用受到限制,黑木耳生产的经济效益得不到提高。
发明内容
本发明的目的就是针对上述现有技术存在的问题,研发一种黑木耳养生羹及其制备方法,达到通过饮食方式实现强健身体、减少疾病发生、提高黑木耳生产经济效益、为国民提供一种具有良好预防及保健功能的全新养生饮用食品的目的。
本发明目的是这样实现的:
一种黑木耳养生羹,所述黑木耳养生羹由下述成份按重量比配伍组成:黑木耳10%-30%,绿豆2%-6%,黑豆1%-3%,花生果0.5%-1.5%,红枣1%-3%,枸杞子0.5%-1.5%,冰糖3%-9%,饮用水46%-82%。
黑木耳养生羹制备方法,其制作工艺过程是:
①、将黑木耳进行选择,去除掉不成熟、有虫蛀和腐烂的黑木耳,将符合要求的黑木耳通过饮用水进行浸泡.、清洗,浸泡水温为40℃-60℃,时间为1-4小时,而后进行漂洗作业,漂洗水温在30℃-50℃,达到食用标准;
②、将高温处理后的泡发黑木耳进行切除根部加工,去除不合格的黑木耳;
③、将切除根部的泡发黑木耳进行切丝或切丁加工,切丝宽度为1-3mm,长度为10-60mm,切丁长5-10×宽5-10mm,以上加工后的黑木耳丝或丁存放单独容器内;
④、对切丝或切丁加工后的黑木耳进行高温灭菌处理,水温为90℃-100℃,高温灭菌时间在10-20分钟,对以上高温灭菌的黑木耳进行单独容器保存待配伍备用;
⑤、将绿豆、黑豆、花生果分别进行选择,分检出发霉、腐烂和不成熟的绿豆、黑豆、花生果,并分别进行清洗,清洗水温为30℃-50℃,将以上清洗后的绿豆、黑豆、花生果分别投入在不同的容器内用饮用水进行高温浸泡,高温浸泡的饮用水水温在80-100℃,高温浸泡饮用水重量为被浸泡原料重量3-5倍,浸泡时间为1-3小时,将绿豆和浸泡饮用水、黑豆和浸泡饮用水、花生果和浸泡饮用水分别存放,待配伍备用;
⑥、将红枣进行质量分选,除去发霉腐烂的红枣后,清洗、除核,将去除枣核的红枣进行切丝或切丁加工,切丝加工5-10mm宽,5-20mm长,切丁成5-10×5-10×5-10mm红枣果丁待配伍备用;
⑦、将枸杞子进行选择处理,除去发霉、腐烂和不成熟的枸杞子,将选择好的枸杞子清洗加工,清洗水温30℃-50℃,将清洗后的枸杞子单独备用;
⑧、将上述黑木耳丝或丁和经浸泡后的绿豆、黑豆、花生果及浸泡用饮用水、红枣丝或丁、枸杞子、冰糖一并加入到高压蒸煮锅内,按照配伍比例加入饮用水,其饮用水总量包括以上浸泡绿豆、黑豆、花生果的浸泡水量;
⑨、在高压蒸煮锅内进行熬煮加工,熬煮温度为98℃-110℃,时间40-60分钟,而后关掉熬煮开关将温度逐步焖降至60℃-80℃,焖降温时间20-40分钟,而后两次重复上述工艺熬煮程序,即得到黑木耳养生羹饮用食品;
⑩、将以上黑木耳养生羹饮用食品进行高温杀菌、真空包装
本配方利用各成分医药同源养生保健特性是:
黑木耳所含的胶质,有较强的吸附力,可起到清理消化道和呼吸道粉尘、纤维的作用,黑木耳中纤维素和植物胶质,能促进胃肠蠕动,促使肠道脂肪食物的排泄,减少食物脂肪的吸收,有防止肥胖的发生和减肥作用。常食用黑木耳能“益气不饥,轻身强志”,黑木耳有阻止血液中胆固醇沉积,对心、脑血管疾病患者颇为有益。
绿豆清热之功在皮,解毒之功在肉。绿豆汤是家庭常备夏季清暑饮料、开胃,老少皆宜。绿豆还有降血脂、降胆固醇、抗过敏、抗菌、抗肿瘤、增强食欲、保肝护肾的药理作用。
黑豆解表清热、养血平肝、补肾壮阴、补虚黑发之功效。黑豆可驻颜、明目、乌发,使皮肤白嫩等。黑豆所含有花青素是抗氧化剂来源,能清除体内自由基,尤其是在胃的酸性环境下,抗氧化效果好,养颜美容,增加肠胃蠕动。黑豆中的粗纤维,可促进消化,防止便秘发生。黑豆还有降低血液中胆固醇的作用,是预防高血压、心脏病、肝脏、动脉硬化等老年性疾病的食疗之宝。
红枣是一味滋补脾胃、养血安神、生津液、解药毒、缓和药性,还有养肝、排毒之功效。具有补脾益气、养血安神、红枣富含三萜类化合物和二磷酸腺苷。三萜类化合物大都具有抑制癌细胞的功能。所以常食红枣的人很少患癌症。红枣含有非常丰富的维生素C和维生素P,这两种维生素对预防高血压、高血脂、防癌有很好的作用。
枸杞子药用功能:有养肝,滋肾,润肺、降低血糖、胆固醇的作用,并有扩张血管,降低血压,益精明目功效。枸杞还成为抗疲劳、抗衰老、营养保健、可持久服用的家庭必备的药食两用佳品。研究表明枸杞多糖具有促进免疫、抗衰老、抗肿瘤、清除自由基、抗疲劳、抗辐射、保肝、生殖功能保护和改善等作用。
花生果有治疗健脾养胃、润肺化痰、脾虚不运、反胃不舒、乳妇奶少、肺燥咳嗽、大便燥结的作用。花生含丰富的维生素及矿物质和各种微量元素,可以促进人体的生长发育、增强大脑的记忆能力、抗老化、降低胆固醇、预防冠心病和动脉硬化,还可预防癌症的发生及发展,还具有抗缺血性心脏病,高血脂的食疗保健功效。花生果中含丰富的脂肪油和蛋白质,对产后乳汁不足者,有滋补气血,养血通乳之功效。
冰糖的药用作用有补中益气,和胃润肺,止咳化痰、养阴生津,润肺止咳、肺燥咳嗽、干咳无痰、咯痰带血。冰糖还用于肺燥、肺虚、风寒劳累所致的咳喘、及小儿疟疾、噤口痢、口疮、风火牙痛治疗。冰糖能补充体内水分和糖分,具有补充体液、供给能量、补充血糖、强心利尿、解毒等作用。适用于各种急性中毒,以促进毒物排泄,还可用于低血糖症、营养不良,或用于心力衰竭、脑水肿、肺水肿等的治疗。
综合上述原料的保健特性,发明人按照科学合理的配比,经过多次反复的试验和品尝,研制发明了以黑木耳、绿豆、黑豆、花生果、红枣、枸杞子和冰糖为原料配伍构成的一种新型饮用食品,该饮用食品不仅扩大了黑木耳、绿豆、黑豆、花生果、红枣、枸杞子和冰糖的使用范围,而且以饮用食补的方式使饮用者充分吸收上述原料营养成分,从而大大提高了黑木耳和上述原料养生保健价值。
黑木耳养生羹口味清香、羹色明亮、入口滑顺,尤其是黑木耳养生羹的熬煮工艺,使黑木耳中所含有的胶质得以充分的萃取,使黑木耳养生羹胶质含量高,有超强的吸附力,是化解雾霾的天敌。
本发明是针对当前雾霾环境和高热地区人群消暑清热所研发的一款新型饮用食品,该饮用食品即可以吸附雾霾粉尘还可以清理消化道和胃肠粉尘存留,同时还可以补充水分消暑清热,并具有多种保健功效,是目前林区停止采伐后发展林下经济促进林业可持续发展的有效途径,且为国民提供了一种全新的保健饮用食品,丰富了饮用食品品种,大幅度提高了黑木耳、绿豆、黑豆、花生果、红枣、枸杞子和冰糖植物的经济价值,各成分之间起到互相支持补充作用,具有配方科学合理、制备方法简单、产品成本低廉、养生保健效果好的特点。
具体实施方式
下面举实例对本发明进行详细描述。
一种黑木耳养生羹,所述黑木耳养生羹由下述成份按重量比配伍组成:黑木耳10%-30%,绿豆2%-6%,黑豆1%-3%,花生果0.5%-1.5%,红枣1%-3%,枸杞子0.5%-1.5%,冰糖3%-9%,饮用水46%-82%。
黑木耳养生羹制备方法,其制作工艺过程是:
①、将黑木耳进行选择,去除掉不成熟、有虫蛀和腐烂的黑木耳,将符合要求的黑木耳通过饮用水进行浸泡、清洗,浸泡水温为40℃-60℃,时间为1-4小时,而后进行漂洗作业,漂洗水温在30℃-50℃,达到食用标准;
②、将高温处理后的泡发黑木耳进行切除根部加工,去除不合格的黑木耳;
③、将切除根部的泡发黑木耳进行切丝或切丁加工,切丝宽度为1-3mm,长度为10-60mm,切丁长5-10×宽5-10mm,以上加工后的黑木耳丝或丁存放单独容器内;
④、对切丝或切丁加工后的黑木耳进行高温灭菌处理,水温为90℃-100℃,高温灭菌时间在10-20分钟,对以上高温灭菌的黑木耳进行单独容器保存待配伍备用;
⑤、将绿豆、黑豆、花生果分别进行选择,分检出发霉、腐烂和不成熟的绿豆、黑豆、花生果,并分别进行清洗,清洗水温为30℃-50℃,将以上清洗后的绿豆、黑豆、花生果分别投入在不同的容器内用饮用水进行高温浸泡,高温浸泡的饮用水水温在80-100℃,高温浸泡饮用水重量为被浸泡原料重量3-5倍,浸泡时间为1-3小时,将绿豆和浸泡饮用水、黑豆和浸泡饮用水、花生果和浸泡饮用水分别存放,待配伍备用;
⑥、将红枣进行质量分选,除去发霉腐烂的红枣后,清洗、除核,将去除枣核的红枣进行切丝或切丁加工,切丝加工5-10mm宽,5-20mm长,切丁成5-10×5-10×5-10mm红枣果丁待配伍备用;
⑦、将枸杞子进行选择处理,除去发霉、腐烂和不成熟的枸杞子,将选择好的枸杞子清洗加工,清洗水温30℃-50℃,将清洗后的枸杞子单独备用;
⑧、将上述黑木耳丝或丁和经浸泡后的绿豆、黑豆、花生果及浸泡用饮用水、红枣丝或丁、枸杞子、冰糖一并加入到高压蒸煮锅内,按照配伍比例加入饮用水,其饮用水总量包括以上浸泡绿豆、黑豆、花生果的浸泡水量;
⑨、在高压蒸煮锅内进行熬煮加工,熬煮温度为98℃-110℃,时间40-60分钟,而后关掉熬煮开关将温度逐步焖降至60℃-80℃,焖降温时间20-40分钟,而后两次重复上述工艺熬煮程序,即得到黑木耳养生羹饮用食品;
⑩、将以上黑木耳养生羹饮用食品进行高温杀菌、真空包装。
黑木耳养生羹采用易拉罐包装为宜,即可以方便携带,又可以增加存储时间。黑木耳养生羹可冰镇饮用,冰镇饮用口感消暑更加。胃肠不好的也可以加热饮用,在90-100℃浸泡5-10分钟为宜。黑木耳养生羹还可以配伍如莲子、桂圆等多种干果熬制作成黑木耳果羹,还可以配伍胡萝卜和山药和香菇等多种蔬菜熬制成黑木耳菜羹,还可以配伍各种动物精肉熬制成黑木耳肉羹。
Claims (2)
1.一种黑木耳养生羹,其特征在于:所述黑木耳养生羹由下述成份按重量比配伍组成:黑木耳10%-30%,绿豆2%-6%,黑豆1%-3%,花生果0.5%-1.5%,红枣1%-3%,枸杞子0.5%-1.5%,冰糖3%-9%,饮用水46%-82%。
2.一种如权利要求1所述的黑木耳养生羹制备方法,其特征在于:其制作工艺过程是:
①、将黑木耳进行选择,去除掉不成熟、有虫蛀和腐烂的黑木耳,将符合要求的黑木耳通过饮用水进行浸泡、清洗,浸泡水温为40℃-60℃,时间为1-4小时,而后进行漂洗作业,漂洗水温在30℃-50℃,达到食用标准;
②、将高温处理后的泡发黑木耳进行切除根部加工,去除不合格的黑木耳;
③、将切除根部的泡发黑木耳进行切丝或切丁加工,切丝宽度为1-3mm,长度为10-60mm,切丁长5-10×宽5-10mm,以上加工后的黑木耳丝或丁存放单独容器内;
④、对切丝或切丁加工后的黑木耳进行高温灭菌处理,水温为90℃-100℃,高温灭菌时间在10-20分钟,对以上高温灭菌的黑木耳进行单独容器保存待配伍备用;
⑤、将绿豆、黑豆、花生果分别进行选择,分检出发霉、腐烂和不成熟的绿豆、黑豆、花生果,并分别进行清洗,清洗水温为30℃-50℃,将以上清洗后的绿豆、黑豆、花生果分别投入在不同的容器内用饮用水进行高温浸泡,高温浸泡的饮用水水温在80-100℃,高温浸泡饮用水重量为被浸泡原料重量3-5倍,浸泡时间为1-3小时,将绿豆和浸泡饮用水、黑豆和浸泡饮用水、花生果和浸泡饮用水分别存放,待配伍备用;
⑥、将红枣进行质量分选,除去发霉腐烂的红枣后,清洗、除核,将去除枣核的红枣进行切丝或切丁加工,切丝加工5-10mm宽,5-20mm长,切丁成5-10×5-10×5-10mm红枣果丁待配伍备用;
⑦、将枸杞子进行选择处理,除去发霉、腐烂和不成熟的枸杞子,将选择好的枸杞子清洗加工,清洗水温30℃-50℃,将清洗后的枸杞子单独备用;
⑧、将上述黑木耳丝或丁和经浸泡后的绿豆、黑豆、花生果及浸泡用饮用水、红枣丝或丁、枸杞子、冰糖一并加入到高压蒸煮锅内,按照配伍比例加入饮用水,其饮用水总量包括以上浸泡绿豆、黑豆、花生果的浸泡水量;
⑨、在高压蒸煮锅内进行熬煮加工,熬煮温度为98℃-110℃,时间40-60分钟,而后关掉熬煮开关将温度逐步焖降至60℃-80℃,焖降温时间20-40分钟,而后两次重复上述工艺熬煮程序,即得到黑木耳养生羹饮用食品;
⑩、将以上黑木耳养生羹饮用食品进行高温杀菌、真空包装。
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