CN107242527B - 一种适用于中老年人食用玫瑰酱的制备方法 - Google Patents
一种适用于中老年人食用玫瑰酱的制备方法 Download PDFInfo
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Abstract
本发明公开了一种适用于中老年人食用玫瑰酱的制备方法。所述适用于中老年人食用玫瑰酱由下述重量份数配比的原料制成:玫瑰花瓣30‑35份、红糖90‑110份、荞麦粉5‑10份、南瓜5‑10份、白萝卜3‑5份、山药3‑5份、大豆粉3‑5份、莲子粉3‑5份、红枣粉3‑5、玫瑰鲜花细胞液水溶液30‑35份。本发明制备的玫瑰酱降低了含糖量,不至于中老年人食用本发明玫瑰酱后血糖增高,还具有增强中老年人体质、提高免疫力之功效;并使玫瑰酱的营养成分更加丰富,进一步改善了玫瑰酱香气和口味,方便适合中老年人食用,满足了中老年人市场的需求。
Description
技术领域
本发明属于一种玫瑰酱的制备方法,特别是属于一种适用于中老年人食用玫瑰酱的制备方法。
背景技术
玫瑰酱是一种将玫瑰花的花瓣用糖腌制成的保健食品,玫瑰酱甜香浓郁,具有养颜美容、抗衰老等功效。长期食用玫瑰酱还能疏肝理气、活血化瘀、滋阴补阴、美白、养颜、降低胆固醇,是人们非常喜欢食用的保健食品。但是,由于现有的玫瑰酱多是仅用玫瑰花花瓣和糖腌制而成,造成现有的玫瑰酱含糖量高,营养成分相对单一,不能充分发挥玫瑰酱对人体的营养保健功效,由于不少中老年人患有血糖高、血脂高、胆固醇高的疾病,不少中老年人想食用玫瑰酱美味而不敢食用,现有的玫瑰酱难以满足中老年人市场的需求。如何降低玫瑰酱的含糖量,使玫瑰酱的营养成分更加丰富,进一步改善玫瑰酱香气和口味,方便适合中老年人食用的玫瑰酱是需要解决的问题。
发明内容
本发明要解决的技术问题是:提供一种适用于中老年人食用玫瑰酱的制备方法。本发明制备的玫瑰酱降低了含糖量,有助于中老年人食用后稳定中老年人的血糖值,不至于中老年人食用本发明玫瑰酱后血糖值增高;能使玫瑰酱的营养成分更加丰富,能进一步改善玫瑰酱香气和口味,能方便适合中老年人食用,并能增强中老年体质、提高免疫力,满足中老年人市场的需求。
本发明的技术方案为,一种适用于中老年人食用玫瑰酱的制备方法,其特征是:所述适用于中老年人食用玫瑰酱由下述重量份数配比的原料制成:玫瑰花瓣30-35份、红糖90-110份、荞麦粉5-10份、南瓜5-10份、白萝卜3-5份、山药3-5份、大豆粉3-5份、莲子粉3-5份、红枣粉3-5、玫瑰鲜花细胞液水溶液30-35份;
进一步优选的各原料的重量份数配比是:玫瑰花瓣35份、红糖110份、荞麦粉10份、南瓜8份、白萝卜3份、山药5份、大豆粉5份、莲子粉3份、红枣粉3份、玫瑰鲜花细胞液水溶液32份;
所述荞麦粉为将荞麦颗粒置预热炒制容器内,用文火加热炒熟后制备的熟荞麦粉;所述大豆粉为将大豆颗粒置预热炒制容器内,用文火加热炒熟后制备的熟大豆粉;所述莲子粉为取净莲子肉,将莲子肉置预热炒制容器内,用文火加热,炒至表面颜色加深,内表面微黄色,有香气逸出,取出晾凉后制备的熟莲子粉;所述红枣粉为将红枣去核后置预热炒制容器内,用文火加热炒熟后制备的熟红枣粉;所述玫瑰鲜花细胞液水溶液中含玫瑰鲜花细胞液20-25%﹙重量百分比﹚;
所述适用于中老年人食用玫瑰酱的制备方法,主要包括下述步骤:
A、选用上午10点之前采摘的颜色鲜艳的玫瑰鲜花送入5-10℃低温保鲜库,预冷5小时,使玫瑰花瓣与花蒂处于自然分离状态,在恒温、无尘车间人工将玫瑰花瓣及花蒂分离,选取玫瑰花瓣备用,玫瑰花瓣低温保鲜温度为10-15℃;
B、将A步骤备用的玫瑰花瓣30-35份,红糖90-110份分层依次放入消毒后的A瓷缸内,在A瓷缸内将按照上述重量份数配比的玫瑰花瓣、红糖揉搓并搅拌均匀后用食品保鲜膜封口保存腌制15-20天备用;
C、将熟荞麦粉5-10份、熟大豆粉3-5份、熟莲子粉3-5份、熟红枣粉3-5份倒入到器皿中充分搅拌均匀,制得混合粉,备用;
D、将南瓜5-10份、白萝卜3-5份、山药3-5份分别依次倒入榨汁机中进行压榨处理,制得混合果肉和混合果汁,备用;
E、将步骤D制备的混合果汁倒入到低温蒸发浓缩机中进行低温蒸发处理,蒸发至含水量为70-75%,制得浓缩混合果汁,备用;
F、将步骤E制备的浓缩混合果汁倒入烧锅中,加入步骤D制得的混合果肉,充分搅拌沸腾后继续用文火慢熬15-20分钟,制得混合果酱,备用;
J、将步骤B制备的玫瑰花瓣、红糖混合酱,步骤C制备的熟荞麦、熟大豆、熟莲子、熟红枣混合粉,步骤F制备的南瓜、白萝卜、山药混合果酱,含玫瑰鲜花细胞液20-25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液30-35份依次倒入消毒后的B瓷缸内,充分搅拌均匀后消毒杀菌密封,即得适用于中老年人食用的玫瑰酱,3-10℃冷藏保存,保质期25-30天。
禁忌:按照糖尿病人一般划分标准:轻度糖尿病患者少食用,中度糖尿病患者配合降糖药物慎食用,严重糖尿病及糖尿病危象患者禁食用。
发明人认为:
玫瑰花:
玫瑰花味辛、甘,性微温。理气解郁,化湿和中,活血散瘀,香气宜人。玫瑰花明显的功效就是理气解郁、活血散淤和调经止痛;此外,玫瑰花的药性非常温和,能够温养人的心肝血脉,舒发体内郁气,起到镇静、安抚、抗抑郁的功效。
红糖
红糖保留了较多甘蔗的营养成分,而甘蔗含有多种人体必需氨基酸,如赖氨酸、柠檬酸等,这些氨基酸都是合成人体蛋白质、支援新陈代谢、参与人体生命活动不可缺少的基础物质,对促进健康有绝对的正面效用。红糖也更加容易被人体消化吸收,因此能快速补充体力、增加活力,所以又被称为“东方的巧克力”,其中不仅含有可提供热能的碳水化合物,还含有人体生长发育不可缺少的苹果酸、核黄素、胡萝卜素、烟酸和微量元素锰、锌、铬等各种元素。专家用原子荧光光谱仪测定,发现红糖含有十分丰富的微量元素成分,其中有些微量元素具有强烈刺激机体造血的功能。每100克红糖含钙90毫克,含铁4毫克,还含有少量的核黄素及胡萝卜素;红糖具有性温、味甘、入脾,具有益气补血、健脾暖胃、缓中止痛、活血化淤的作用;
补虚:红糖中所含有的葡萄糖、果糖等多种单糖和多糖类能量物质,可加速皮肤细胞的代谢,为细胞提供能量;
补血活血:红糖中含有的叶酸、微量物质等可加速血液循环、增加血容量的成分,刺激机体的造血功能,扩充血容量,提高局部皮肤的营养、氧气、水分供应;
保健:红糖中含有的部分维他命和电解质成分,可通过调节组织间某些物质浓度的高低,平衡细胞内环境的水液代谢,排除细胞代谢产物,保持细胞内、外环境的清洁;
护肤:红糖中含有的氨基酸、纤维素等物质,可以有效保护和恢复表皮、真皮的纤维结构和锁水能力,强化皮肤组织结构和皮肤弹性,同时补充皮肤营养,促进细胞再生。玫瑰花配伍红糖腌制后具有甜香浓郁,养颜美容、抗衰老等功效;还能疏肝理气、活血化瘀、滋阴补阴、美白、养颜、降低胆固醇。
荞麦
荞麦蛋白质中含有丰富的赖氨酸成分,铁、锰、锌等微量元素,而且含有丰富膳食纤维,具有很好的营养保健作用。荞麦含有丰富的维生素E和可溶性膳食纤维,同时还含有烟酸和芦丁(芸香甙),芦丁有降低人体血脂和胆固醇、软化血管、保护视力和预防脑血管出血的作用;荞麦含有丰富的镁,能促进人体纤维蛋白溶解,使血管扩张,抑制凝血块的形成,具有抗栓塞的作用,也有利于降低血清胆固醇;因此,荞麦还有“消炎粮食”的美称,另外这些成分还具有降低血糖的功效。志愿者吃荞麦粉4星期,使高密度脂蛋白-胆固醇/总胆固醇的比值明显增加,极低密度脂蛋白-胆固醇、极低密度脂蛋白-三酸甘油、低密度脂蛋白-三酰甘油和高密度脂蛋白-三酰甘油明显降低,并使血糖降低,口服葡萄糖的耐受能力改善。为此荞麦粉与玫瑰花瓣、红糖混合酱起到了中药配伍上的“相使”作用,达到相得益彰的疗效。使得中老年人既能享用玫瑰花瓣、红糖混合酱的美味,吸取玫瑰花、红糖对人体的营养成分,充分发挥玫瑰花、红糖对人们的营养保健作用,还有助于稳定中老年人的血糖、血脂、胆固醇,不至于中老年人的血糖、血脂、胆固醇增高,对中老年人食用本发明玫瑰酱带来了福音。
南瓜
南瓜中对人体的有益成分有:多糖、氨基酸、活性蛋白类胡萝卜素及多种微量元素等。南瓜多糖是一种非特异性免疫增强剂,能提高机体免疫功能,促进细胞因子生成,通过活化补体等途径对免疫系统发挥多方面的调节功能。南瓜中丰富的类胡萝卜素在机体内可转化成具有重要生理功能的维生素A,从而对上皮组织的生长分化、维持正常视觉、促进骨骼的发育具有重要生理功能。南瓜中高钙、高钾、低钠,特别适合中老年人和高血压患者,有利于预防骨质疏松和高血压。此外,还含有磷、镁、铁、铜、锰、铬、硼等元素。南瓜含有丰富的钴,钴能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,是人体胰岛细胞所必需的微量元素,对防治糖尿病、降低血糖有特殊的疗效。南瓜、荞麦粉合用,增强降低血糖的功效。
白萝卜
白萝卜功效与作用:萝卜,味辛、甘,性平;归脾、胃经。具有消积滞、化痰清热、下气宽中、解毒等功效;吃萝卜可降血脂、软化血管、稳定血压,预防冠心病、动脉硬化、胆结石等疾病。是糖尿病患者代替水果的上选。南瓜、白萝卜、荞麦粉合用,进一步增强降低血糖的功效。与玫瑰花瓣、红糖混合酱配伍更有助于稳定中老年人的血糖、血脂、胆固醇,不至于中老年人食用本发明玫瑰酱后血糖、血脂、胆固醇增高。
山药:
现代科学分析,山药的最大特点是含有大量的黏蛋白,黏蛋白是一种多糖蛋白质的混合物,对人体具有特殊的保健作用,能防止脂肪沉积在心血管上,保持血管弹性,阻止动脉粥样硬化过早发生;可减少皮下脂肪堆积;其所含的多巴胺,具有扩张血管、改善血液循环的重要功能,该成分在治疗中占有重要位置。山药与玫瑰花相须为用增强其柔肝醒胃、舒气活血、美容养颜之功效。山药还可增加人体T淋巴细胞,增强免疫功能,延缓细胞衰老;与南瓜合用进一步增强南瓜提高机体免疫功能,促进细胞因子生成,通过活化补体等途径对免疫系统发挥多方面的调节功能之功效。
大豆
大豆富含异黄酮,并含人体必需的8种氨基酸,多种维生素及多种微量元素,可降低血中胆固醇,预防高血压、冠心病、动肪硬化、可以美容等。黄豆不含胆固醇,并可以降低人体胆固醇,减少动脉硬化的发生,预防心脏病,黄豆中还含有一种抑胰酶的物质,它对糖尿病有一定的疗效。大豆与南瓜、白萝卜、荞麦粉共用降血糖、血脂、胆固醇功效更甚;黄豆中含有丰富的维生素A,B族维生素、维生素D、维生素E和多种人体不能合成但又必需的氨基酸。常食黄豆,可以使皮肤细嫩、白皙、润泽,有效防止雀斑和皱纹的出现。尤其是黄豆中含有的丰富的大豆异黄酮、卵磷脂、水解大豆蛋白,能够改善内分泌,消除活性氧和体内自由基,延迟女性细胞衰老、使皮肤保持光滑润泽、富有弹性。大豆与玫瑰花共用,增强玫瑰花护肤养颜之功效;同时大豆中的的油性物质对玫瑰花香进行有效保护,使其中的玫瑰花香物质不至于无效挥发,增强本发明玫瑰酱的玫瑰花香的浓度。
莲子
莲子鲜者甘、涩、平,无毒;干者甘、温涩、无毒。功效:清心醒脾,补脾止泻,养心安神明目、补中养神,健脾补胃,止泻固精,益肾涩精止带。滋补元气。炒莲子肉:炒后有香气,性平偏温,固涩作用增强,长于健脾止泻,补肾固精。用于脾虚泄泻,肾虚遗精。莲子所含非结晶形生物碱N-9有降血压作用;莲子芯所含生物碱具有显著的强心作用,莲芯碱则有较强抗钙及抗心律不齐的作用;莲子、白萝卜、南瓜与大豆相须为用预防高血压、冠心病、减少动脉硬化的发生,预防心脏病功效更甚。
红枣:
红枣中含有丰富的维生素C有很强的抗氧化活性及促进胶原蛋白合成的作用;红枣中的维生素P含量为所有果蔬之冠,其具有维持毛细血管通透性,改善微循环从而预防动脉硬化的作用,红枣中所含的皂类物质,具有调节人体代谢,降低血糖和胆固醇含量等作用;红枣多糖是红枣中重要的活性物质,其有明显的补体活性和促进淋巴细胞增殖作用,可提高人体免疫力。红枣与山药合用进一步提高其舒张血管,加强血流量、降低胆固醇之功效;红枣与南瓜、山药相须为用其增强体质、提高免疫力之功效加强。
玫瑰鲜花细胞液
玫瑰鲜花细胞液为小分子水,纯天然、易吸收,保留了玫瑰鲜花的天然营养成分和香气,被称作“液体鲜花”,广泛应用于食品、化妆品等行业,被人们称为“能吃能喝的护肤品”。经分析,玫瑰鲜花细胞液中含有0.2%的玫瑰油,可活化皮肤细胞,具有保湿、嫩肤、美肤作用,还可活血化瘀、增强人体免疫力。玫瑰鲜花细胞液与玫瑰花共用,进一步增加本发明玫瑰酱的天然营养成分和香气,还能调和南瓜、白萝卜、山药的口味,提高本发明玫瑰酱的美味香气和口感,同时与红枣、南瓜、山药相须为用增强中老年体质、提高免疫力之功效加强。
本发明食用效果观察
试验方法:选用中老年志愿者60人随机分为对照组和观察组。选择血糖值5.0-7.0的中老年40人,血糖值7.0-7.6的中老年15人,血糖值,7.6-9.0的中老年5人。对照组30例,其中男19例,女11例,年龄(55±25)岁;观察组30例,其中男17例,女13例,年龄(56±25)岁。两组中老年志愿者在性别、年龄、血糖、血脂、胆固醇等指标,无显著差异(P>0.05),具有可比性。
观察组30人食用本发明玫瑰酱,对照组食用30人食用传统玫瑰酱,时间统一确定为28天,每天中午食用1次,期间连续食用3天、停止食用1天,食用期间每天午餐后2小时到村卫生室进行血糖检查。
测定标准:
血糖稳定:每天餐后2小时血糖检查血糖波动数值0-1之间;
血糖波动变化:每天餐后2小时血糖检查血糖波动数值1-3之间;
血糖升高:每天餐后2小时血糖检查血糖数值提高3以上:
食用本发明玫瑰酱举例;
1,李某某,男,55岁,血糖值6.0。食用本发明玫瑰酱28天,每天中午食用1次,期间连续食用3天、停止食用1天,食用期间每天午餐后2小时到村卫生室进行血糖检查,血糖值6.0-6.5之间波动,血糖稳定。
2,朱某某,女,70岁,血糖值6.5。经常患感冒,体质弱,食用本发明玫瑰酱28天,每天中午食用1次,期间连续食用3天、停止食用1天,食用期间每天午餐后2小时到村卫生室进行血糖检查,血糖值6.5-7.5之间波动,血糖稳定。连续食用6个月后随访,体质增强,免疫力提高,患感冒的次数减少、患感冒症状减轻。
3、周某某,男,78岁,血糖值7.6。体质弱,经常患感冒,行动无气力,食用本发明玫瑰酱28天,每天中午食用1次,期间连续食用3天、停止食用1天,食用期间每天午餐后2小时到村卫生室进行血糖检查,血糖值7.6-8.9之间波动,血糖稳定。连续食用6个月后随访,体质增强,免疫力提高,患感冒的次数减少、患感冒症状减轻;行动无气力的状况得到明显改善。
本发明的有益效果是:本发明制备的玫瑰酱降低了含糖量,上述诸原料组分和含量有助于中老年人食用后稳定中老年人的血糖值,不至于中老年人食用本发明玫瑰酱后血糖值增高;还有降低血脂、胆固醇,预防高血压、冠心病、减少动脉硬化发生的功效;还具有护肤养颜美容之功效;还具有增强中老年人体质、提高免疫力之功效。使玫瑰酱的营养成分更加丰富,进一步改善了玫瑰酱香气和口味,方便适合中老年人食用,满足了中老年人市场的需求。
具体实施方式
本发明具体实施方式是:
实施例1,
一种适用于中老年人食用玫瑰酱的制备方法,其特征是:所述适用于中老年人食用玫瑰酱由下述重量份数配比的原料制成:玫瑰花瓣35份、红糖110份、荞麦粉10份、南瓜8份、白萝卜3份、山药5份、大豆粉5份、莲子粉3份、红枣粉3份、玫瑰鲜花细胞液水溶液32份;
所述荞麦粉为将荞麦颗粒置预热炒制容器内,用文火加热炒熟后制备的熟荞麦粉;所述大豆粉为将大豆颗粒置预热炒制容器内,用文火加热炒熟后制备的熟大豆粉;所述莲子粉为取净莲子肉,将莲子肉置预热炒制容器内,用文火加热,炒至表面颜色加深,内表面微黄色,有香气逸出,取出晾凉后制备的熟莲子粉;所述红枣粉为将红枣去核后置预热炒制容器内,用文火加热炒熟后制备的熟红枣粉;所述玫瑰鲜花细胞液水溶液中含玫瑰鲜花细胞液20%﹙重量百分比﹚;
所述适用于中老年人食用玫瑰酱的制备方法,主要包括下述步骤:
A、选用上午10点之前采摘的颜色鲜艳的玫瑰鲜花送入5℃低温保鲜库,预冷5小时,使玫瑰花瓣与花蒂处于自然分离状态,在恒温、无尘车间人工将玫瑰花瓣及花蒂分离,选取玫瑰花瓣备用,玫瑰花瓣低温保鲜温度为10℃;
B、按照所述的重量份数配比分别称取玫瑰花瓣3500克,红糖11000克分层依次放入消毒后的A瓷缸内,在A瓷缸内将按照上述重量份数配比的玫瑰花瓣、红糖揉搓并搅拌均匀后用食品保鲜膜封口保存腌制15天备用;
C、按照所述的重量份数配比分别称取熟荞麦粉1000克、熟大豆粉500克、熟莲子粉300克、熟红枣粉300克倒入到器皿中充分搅拌均匀,制得混合粉,备用;
D、按照所述的重量份数配比分别称取南瓜800克、白萝卜300克、山药500克分别依次倒入榨汁机中进行压榨处理,制得混合果肉和混合果汁,备用;
E、将步骤D制备的混合果汁倒入到低温蒸发浓缩机中进行低温蒸发处理,蒸发至含水量为70%,制得浓缩混合果汁,备用;
F、将步骤E制备的浓缩混合果汁到烧锅中,加入步骤D制得的混合果肉,充分搅拌沸腾后继续用文火慢熬15分钟,制得混合果酱,备用;
J、将步骤B制备的玫瑰花瓣、红糖混合酱,步骤C制备的熟荞麦、熟大豆、熟莲子、熟红枣混合粉,步骤F制备的南瓜、白萝卜、山药混合果酱,含玫瑰鲜花细胞液20%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液3200克依次倒入消毒后的B瓷缸内,充分搅拌均匀后消毒杀菌密封,即得适用于中老年人食用的玫瑰酱,3℃冷藏保存,保质期30天。经过大量的实验证明,用含玫瑰鲜花细胞液20-25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液调和南瓜、白萝卜、山药的口味,使本发明玫瑰酱的美味香气最适宜、口感最好,所以将玫瑰鲜花细胞液水溶液中所含玫瑰鲜花细胞液确定为20%﹙重量百分比﹚;经过大量的实验证明,将上述步骤B制备的玫瑰花瓣、红糖混合酱,步骤C制备的熟荞麦、熟大豆、熟莲子、熟红枣混合粉,步骤F制备的南瓜、白萝卜、山药混合果酱,含玫瑰鲜花细胞液20-25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液30-35份依次倒入消毒后的B瓷缸内,制备的本发明玫瑰酱的粘稠度最适宜,方便中老年食用,所以用含玫瑰鲜花细胞液20%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液3200克依次倒入消毒后的B瓷缸内充分搅拌均匀后消毒杀菌密封,即得适用于中老年人食用的玫瑰酱。
实施例2,
一种适用于中老年人食用玫瑰酱制备方法,其特征是:所述适用于中老年人食用玫瑰酱由下述重量份数配比的原料制成:玫瑰花瓣30份、红糖100份、荞麦粉7份、南瓜10份、白萝卜5份、山药3份、大豆粉3份、莲子粉5份、红枣粉5、玫瑰鲜花细胞液水溶液30份;
所述荞麦粉为将荞麦颗粒置预热炒制容器内,用文火加热炒熟后制备的熟荞麦粉;所述大豆粉为将大豆颗粒置预热炒制容器内,用文火加热炒熟后制备的熟大豆粉;所述莲子粉为取净莲子肉,将莲子肉置预热炒制容器内,用文火加热,炒至表面颜色加深,内表面微黄色,有香气逸出,取出晾凉后制备的熟莲子粉;所述红枣粉为将红枣去核后置预热炒制容器内,用文火加热炒熟后制备的熟红枣粉;所述玫瑰鲜花细胞液水溶液中含玫瑰鲜花细胞液25%﹙重量百分比﹚;
所述适用于中老年人食用玫瑰酱的制备方法,主要包括下述步骤:
A、选用上午10点之前采摘的颜色鲜艳的玫瑰鲜花送入10℃低温保鲜库,预冷5小时,使玫瑰花瓣与花蒂处于自然分离状态,在恒温、无尘车间人工将玫瑰花瓣及花蒂分离,选取玫瑰花瓣备用,玫瑰花瓣低温保鲜温度为15℃;
B、按照所述的重量份数配比分别称取玫瑰花瓣3000克,红糖10000克分层依次放入消毒后的A瓷缸内,在A瓷缸内将按照上述重量份数配比的玫瑰花瓣、红糖揉搓并搅拌均匀后用食品保鲜膜封口保存腌制20天备用;
C、按照所述的重量份数配比分别称取熟荞麦粉700克、熟大豆粉300克、熟莲子粉500克、熟红枣粉500克倒入到器皿中充分搅拌均匀,制得混合粉,备用;
D、按照所述的重量份数配比分别称取南瓜1000克、白萝卜500克、山药300克分别依次倒入榨汁机中进行压榨处理,制得混合果肉和混合果汁,备用;
E、将步骤D制备的混合果汁倒入到低温蒸发浓缩机中进行低温蒸发处理,蒸发至含水量为75%,制得浓缩混合果汁,备用;
F、将步骤E制备的浓缩混合果汁到烧锅中,加入步骤D制得的混合果肉,充分搅拌沸腾后继续用文火慢熬20分钟,制得混合果酱,备用;
J、将步骤B制备的玫瑰花瓣、红糖混合酱,步骤C制备的熟荞麦、熟大豆、熟莲子、熟红枣混合粉,步骤F制备的南瓜、白萝卜、山药混合果酱,含玫瑰鲜花细胞液25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液3000克依次倒入消毒后的B瓷缸内,充分搅拌均匀后消毒杀菌密封,即得适用于中老年人食用的玫瑰酱,8℃冷藏保存,保质期25天。经过大量的实验证明,用含玫瑰鲜花细胞液20-25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液调和南瓜、白萝卜、山药的口味,使本发明玫瑰酱的美味香气最适宜、口感最好,所以将玫瑰鲜花细胞液水溶液中所含玫瑰鲜花细胞液确定为25%﹙重量百分比﹚;经过大量的实验证明,将上述步骤B制备的玫瑰花瓣、红糖混合酱,步骤C制备的熟荞麦、熟大豆、熟莲子、熟红枣混合粉,步骤F制备的南瓜、白萝卜、山药混合果酱,含玫瑰鲜花细胞液20-25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液30-35份依次倒入消毒后的B瓷缸内,制备的本发明玫瑰酱的粘稠度最适宜,方便中老年食用,所以用含玫瑰鲜花细胞液25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液3000克依次倒入消毒后的B瓷缸内充分搅拌均匀后消毒杀菌密封,即得适用于中老年人食用的玫瑰酱。
Claims (1)
1.一种适用于中老年人食用玫瑰酱的制备方法,其特征是:所述适用于中老年人食用玫瑰酱由下述重量份数配比的原料制成:玫瑰花瓣30-35份、红糖90-110份、荞麦粉5-10份、南瓜5-10份、白萝卜3-5份、山药3-5份、大豆粉3-5份、莲子粉3-5份、红枣粉3-5、玫瑰鲜花细胞液水溶液30-35份;
所述荞麦粉为将荞麦颗粒置预热炒制容器内,用文火加热炒熟后制备的熟荞麦粉;所述大豆粉为将大豆颗粒置预热炒制容器内,用文火加热炒熟后制备的熟大豆粉;所述莲子粉为取净莲子肉,将莲子肉置预热炒制容器内,用文火加热,炒至表面颜色加深,内表面微黄色,有香气逸出,取出晾凉后制备的熟莲子粉;所述红枣粉为将红枣去核后置预热炒制容器内,用文火加热炒熟后制备的熟红枣粉;所述玫瑰鲜花细胞液水溶液中含玫瑰鲜花细胞液20-25%﹙重量百分比﹚;
所述适用于中老年人食用玫瑰酱的制备方法,包括下述步骤:
A、选用上午10点之前采摘的颜色鲜艳的玫瑰鲜花送入5-10℃低温保鲜库,预冷5小时,使玫瑰花瓣与花蒂处于自然分离状态,在恒温、无尘车间人工将玫瑰花瓣及花蒂分离,选取玫瑰花瓣备用,玫瑰花瓣低温保鲜温度为10-15℃;
B、将A步骤备用的玫瑰花瓣30-35份,红糖90-110份分层依次放入消毒后的A瓷缸内,在A瓷缸内将按照上述重量份数配比的玫瑰花瓣、红糖揉搓并搅拌均匀后用食品保鲜膜封口保存腌制15-20天备用;
C、将熟荞麦粉5-10份、熟大豆粉3-5份、熟莲子粉3-5份、熟红枣粉3-5份倒入到器皿中充分搅拌均匀,制得混合粉,备用;
D、将南瓜5-10份、白萝卜3-5份、山药3-5份分别依次倒入榨汁机中进行压榨处理,制得混合果肉和混合果汁,备用;
E、将步骤D制备的混合果汁倒入到低温蒸发浓缩机中进行低温蒸发处理,蒸发至含水量为70-75%,制得浓缩混合果汁,备用;
F、将步骤E制备的浓缩混合果汁倒入烧锅中,加入步骤D制得的混合果肉,充分搅拌沸腾后继续用文火慢熬15-20分钟,制得混合果酱,备用;
J、将步骤B制备的玫瑰花瓣、红糖混合酱,步骤C制备的熟荞麦、熟大豆、熟莲子、熟红枣混合粉,步骤F制备的南瓜、白萝卜、山药混合果酱,含玫瑰鲜花细胞液20-25%﹙重量百分比﹚的玫瑰鲜花细胞液水溶液30-35份依次倒入消毒后的B瓷缸内,充分搅拌均匀后消毒杀菌密封,即得适用于中老年人食用的玫瑰酱,3-10℃冷藏保存,保质期25-30天。
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