CN107095226A - 一种植物膏方及其加工工艺 - Google Patents
一种植物膏方及其加工工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
Abstract
本发明提供一种具有养颜美容、益气养血、健脾暖胃、祛风散寒、活血化瘀功能的植物膏方及其加工工艺。本发明植物膏方含有下列原材料小黄姜粉、绿芯黑豆、红衣花生、黑芝麻、枸杞、植物油等,采用传统工艺熬制而成;采用本发明加工出的功能性植物膏方色泽鲜艳,小黄姜粉等植物芳香浓郁,口感纯正,不加任何防腐剂,经常饮用有利于身体健康。
Description
技术领域
本发明属于食品加工领域,具体涉及一种植物膏方及其加工工艺。
背景技术
膏方属于中医丸、散、膏、丹、酒、露、汤、锭八种剂型之一,膏方作为一种由中草药熬制、浓缩、收膏而来的比较稠厚的半流质或半固体制剂,自古以来就在防病治病、扶正去虚、调解阴阳等方面发挥了积极作用。本发明提供一种植物膏方及其制备工艺,本发明膏方色泽鲜艳,小黄姜粉等植物芳香浓郁,口感纯正,不加任何防腐剂,经常饮用有利于身体健康。
现有膏方的技术缺陷主要包括:1.制备工艺复杂;2.不便于药味的加减。本发明产品制备工艺简单,便于操作和药味的加减,而且具有如下优点:1. 原料是经过古法熬制浓缩加工制成的,所以有效成分含量较高;2.作用比较稳定持久;3.体积小,便于携带;4.服用方便,既可直接食用,又可用温水冲化饮服。
发明内容
本发明提供一种植物膏方及其加工工艺,本发明膏方色泽鲜艳,小黄姜粉等植物芳香浓郁,口感纯正,不加任何防腐剂,经常饮用有利于身体健康。
为实现上述目的,本发明采用如下技术方案:
一种植物膏方,该膏方包括下列重量比的原料:小黄姜粉10.0-12.0%、绿芯黑豆8.0-10.0%、红衣花生8.0-10.0%、黑芝麻5.0-7.0%、枸杞2.0-4.0%、植物油30.0-35.0%、纯净水补足至100%。
优选的,包括以下重量份原料:小黄姜粉11.0%、绿芯黑豆9.0%、红衣花生9.0%、黑芝麻6.0%、 枸杞3.0%、植物油32.0%、 纯净水30.0%,各百分比之和为100%。
其中,所述姜粉为小黄姜粉。
本发明的另一目的在于提供一种制备上述植物膏方的方法,其具体加工步骤如下:
(1)姜粉制备:将姜清洗干净,不要去皮,切成一元硬币厚的薄片,将厚薄均匀的姜片平铺并放置于通风处风干,期间经常翻动;风干后的姜片用粉碎机研磨成粉状,过80目筛,剩下的渣再次放入粉碎机中研磨并过筛;
(2)称取上述重量份的原料;
(3)清水漂洗:将黑豆、花生、黑芝麻、枸杞入缸,注入清水漂洗2~3次,沥干备用;
(4)翻炒:先将黑豆放入锅中小火翻炒至皮裂开后取出待用,再将花生放入小火翻炒10到15分钟至花生皮容易搓开时取出待用,再放入黑芝麻小火翻炒3到5分钟至易搓成粉时取出待用,最后将炒熟后的花生手工去皮;
(5)油炸:将黑豆、花生用植物油油炸至让二者的香味可以充分融合到油里;
(6)熬制:花生和黑豆炸好以后将红糖、姜末同时放入锅中;中火熬制红糖15-25分钟,待红糖完全融化且红糖姜呈粘稠膏状后将其搅拌均匀;
(7)配制:将准备好的芝麻、枸杞放入锅中充分搅拌后小火熬制至红糖姜煮沸 1 ~ 12分钟,热滚后可起锅;
(8)灌装:待熬制好的植物膏方冷却到78-82℃时,进行灌装;
(9)高温高压杀菌:将灌装好的膏方进行100℃高温高压杀菌,灭菌条件为100℃,30分钟;
(10)按产品标准检验;
(11)喷日期编号、包装、入库。
其中,所述步骤(6)中,红糖姜搅拌过程中加入0-2倍体积的开水,以改善成型红糖姜的口感并保持储藏质量。
本发明的优点在于:
1. 配方独特 :制作红糖的原料全部采用长汀县濯田产植物 ,不加任何防腐剂的独特配方,使本专利产品颜色纯正,味道香甜,粘稠度高,口感、植物芳香味更加舒适,饮用安全健康。
2. 营养全面 :富含胡萝卜素、核黄素、烟酸、氨基酸、葡萄糖、姜辣素、维生素、姜油酚、树脂、淀粉、纤维以及少量矿物质等成分,是一种养颜美容,益气养血,健脾暧胃,驱风散寒,活血化淤的健康饮料 , 也是日常的必备饮料。
3. 工艺独到 :古法熬制红糖,采用高温杀菌的工艺,有效的保留了草本植物的的营养成分,同时也延长了没有添加防腐剂饮料的保质期。
4. 保健功效 :具有养颜美容,益气养血,健脾暧胃,驱风散寒,活血化淤等作用,常饮有利于身体健康。
本发明所述膏方原材料来源广泛,制作过程简单且口味好、容易储藏、便于携带,可长期服用;具有养颜美容、益气养血、健脾暖胃、祛风散寒、活血化瘀功能。
具体实施方式
实施例1
一种植物膏方,该膏方包括下列重量比的原料:小黄姜粉11.0%、绿芯黑豆9.0%、红衣花生9.0%、黑芝麻6.0%、 枸杞3.0%、植物油32.0%、 纯净水30.0%,各百分比之和为100%。
其具体加工步骤如下:
(1)姜粉制备:将姜清洗干净,不要去皮,切成一元硬币厚的薄片,将厚薄均匀的姜片平铺并放置于通风处风干,期间经常翻动;风干后的姜片用粉碎机研磨成粉状,过80目筛,剩下的渣再次放入粉碎机中研磨并过筛;
(2)称取上述重量份的原料;
(3)清水漂洗:将黑豆、花生、黑芝麻、枸杞入缸,注入清水漂洗2次,沥干备用;
(4)翻炒:先将黑豆放入锅中小火翻炒至皮裂开后取出待用,再将花生放入小火翻炒10分钟至花生皮容易搓开时取出待用,再放入黑芝麻小火翻炒3分钟至易搓成粉时取出待用,最后将炒熟后的花生手工去皮;
(5)油炸:将黑豆、花生用植物油油炸至让二者的香味可以充分融合到油里;
(6)熬制:花生和黑豆炸好以后将红糖、姜末同时放入锅中;中火熬制红糖15分钟,待红糖完全融化且红糖姜呈粘稠膏状后将其搅拌均匀;
(7)配制:将准备好的芝麻、枸杞放入锅中充分搅拌后小火熬制至红糖姜煮沸 12分钟,热滚后可起锅;
(8)灌装:待熬制好的植物膏方冷却到78℃时,进行灌装;
(9)高温高压杀菌:将灌装好的膏方进行100℃高温高压杀菌,灭菌条件为100℃,30分钟;
(10)按产品标准检验;
(11)喷日期编号、包装、入库。
实施例2
一种植物膏方,该膏方包括下列重量比的原料:小黄姜粉10.0%、绿芯黑豆8.0%、红衣花生8.0%、黑芝麻5.0%、 枸杞2.0%、植物油30.0%、 纯净水37.0%,各百分比之和为100%。
其具体加工步骤如下:
(1)姜粉制备:将姜清洗干净,不要去皮,切成一元硬币厚的薄片,将厚薄均匀的姜片平铺并放置于通风处风干,期间经常翻动;风干后的姜片用粉碎机研磨成粉状,过80目筛,剩下的渣再次放入粉碎机中研磨并过筛;
(2)称取上述重量份的原料;
(3)清水漂洗:将黑豆、花生、黑芝麻、枸杞入缸,注入清水漂洗3次,沥干备用;
(4)翻炒:先将黑豆放入锅中小火翻炒至皮裂开后取出待用,再将花生放入小火翻炒12分钟至花生皮容易搓开时取出待用,再放入黑芝麻小火翻炒4分钟至易搓成粉时取出待用,最后将炒熟后的花生手工去皮;
(5)油炸:将黑豆、花生用植物油油炸至让二者的香味可以充分融合到油里;
(6)熬制:花生和黑豆炸好以后将红糖、姜末同时放入锅中;中火熬制红糖20分钟,待红糖完全融化且红糖姜呈粘稠膏状后将其搅拌均匀;红糖姜搅拌过程中加入1倍体积的开水,以改善成型红糖姜的口感并保持储藏质量;
(7)配制:将准备好的芝麻、枸杞放入锅中充分搅拌后小火熬制至红糖姜煮沸 10分钟,热滚后可起锅;
(8)灌装:待熬制好的植物膏方冷却到80℃时,进行灌装;
(9)高温高压杀菌:将灌装好的膏方进行100℃高温高压杀菌,灭菌条件为100℃,30分钟;
(10)按产品标准检验;
(11)喷日期编号、包装、入库。
实施例3
一种植物膏方,该膏方包括下列重量比的原料:小黄姜粉12.0%、绿芯黑豆10.0%、红衣花生10.0%、黑芝麻7.0%、 枸杞4.0%、植物油35.0%、 纯净水22.0%,各百分比之和为100%。
其具体加工步骤如下:
(1)姜粉制备:将姜清洗干净,不要去皮,切成一元硬币厚的薄片,将厚薄均匀的姜片平铺并放置于通风处风干,期间经常翻动;风干后的姜片用粉碎机研磨成粉状,过80目筛,剩下的渣再次放入粉碎机中研磨并过筛;
(2)称取上述重量份的原料;
(3)清水漂洗:将黑豆、花生、黑芝麻、枸杞入缸,注入清水漂洗3次,沥干备用;
(4)翻炒:先将黑豆放入锅中小火翻炒至皮裂开后取出待用,再将花生放入小火翻炒15分钟至花生皮容易搓开时取出待用,再放入黑芝麻小火翻炒5分钟至易搓成粉时取出待用,最后将炒熟后的花生手工去皮;
(5)油炸:将黑豆、花生用植物油油炸至让二者的香味可以充分融合到油里;
(6)熬制:花生和黑豆炸好以后将红糖、姜末同时放入锅中;中火熬制红糖20分钟,待红糖完全融化且红糖姜呈粘稠膏状后将其搅拌均匀;红糖姜搅拌过程中加入2倍体积的开水,以改善成型红糖姜的口感并保持储藏质量;
(7)配制:将准备好的芝麻、枸杞放入锅中充分搅拌后小火熬制至红糖姜煮沸5分钟,热滚后可起锅;
(8)灌装:待熬制好的植物膏方冷却到85℃时,进行灌装;
(9)高温高压杀菌:将灌装好的膏方进行100℃高温高压杀菌,灭菌条件为100℃,30分钟;
(10)按产品标准检验;
(11)喷日期编号、包装、入库。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (5)
1.一种植物膏方,其特征在于:该膏方包括下列重量比的原料:小黄姜粉10.0-12.0%、绿芯黑豆8.0-10.0%、红衣花生8.0-10.0%、黑芝麻5.0-7.0%、枸杞2.0-4.0%、植物油30.0-35.0%、纯净水补足至100%。
2.根据权利要求1或2所述的一种植物膏方,其特征在于:该膏方包括下列重量比的原料:小黄姜粉11.0%、绿芯黑豆9.0%、红衣花生9.0%、黑芝麻6.0%、 枸杞3.0%、植物油32.0%、纯净水30.0%,各百分比之和为100%。
3.根据权利要求1或2所述的一种植物膏方,其特征在于,所述姜粉为小黄姜粉。
4.一种制备权利要求1或2所述的一种植物膏方的方法,其特征在于:其具体加工步骤如下:
(1)姜粉制备:将姜清洗干净,不要去皮,切成一元硬币厚的薄片,将厚薄均匀的姜片平铺并放置于通风处风干,期间经常翻动;风干后的姜片用粉碎机研磨成粉状,过80目筛,剩下的渣再次放入粉碎机中研磨并过筛;
(2)称取上述重量份的原料;
(3)清水漂洗:将黑豆、花生、黑芝麻、枸杞入缸,注入清水漂洗2~3次,沥干备用;
(4)翻炒:先将黑豆放入锅中小火翻炒至皮裂开后取出待用,再将花生放入小火翻炒10到15分钟至花生皮容易搓开时取出待用,再放入黑芝麻小火翻炒3到5分钟至易搓成粉时取出待用,最后将炒熟后的花生手工去皮;
(5)油炸:将黑豆、花生用植物油油炸至让二者的香味可以充分融合到油里;
(6)熬制:花生和黑豆炸好以后将红糖、姜末同时放入锅中;中火熬制红糖15-25分钟,待红糖完全融化且红糖姜呈粘稠膏状后将其搅拌均匀;
(7)配制:将准备好的芝麻、枸杞放入锅中充分搅拌后小火熬制至红糖姜煮沸 1 ~ 12分钟,热滚后可起锅;
(8)灌装:待熬制好的植物膏方冷却到78-82℃时,进行灌装;
(9)高温高压杀菌:将灌装好的膏方进行100℃高温高压杀菌,灭菌条件为100℃,30分钟;
(10)按产品标准检验;
(11)喷日期编号、包装、入库。
5.根据权利要求4所述的一种植物膏方的加工工艺,其特征在于,所述步骤(6)中,红糖姜搅拌过程中加入0-2倍体积的开水,以改善成型红糖姜的口感并保持储藏质量。
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