CN107373571A - 一种芹菜降压腰果及其加工方法 - Google Patents
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Abstract
本发明涉及一种芹菜降压腰果,包括以下重量份的原料:腰果100份、芹菜6份、米醋0.7份、八角2份、低聚半乳糖3份、食盐3份、花椒1份、味精1份、降压浓缩液0.6份、蜂蜜0.3份、苹果醋0.2份、蔓越莓汁0.2份、红枣汁0.2份、芝麻油0.3份;降压浓缩液由以下重量份的原料制成:川芎2份、玉米须4份、稀莶草2份、钩藤3份、葛根2份、石决明4份、生地2份、白芍3份、金银花4份。本发明的腰果口感丰富,添加降压浓缩液和多种辅料,不添加任何添加剂,营养丰富,不仅很好地保持了腰果的营养价值,而且具有降血压、增强抵抗力的保健效果,满足消费者对食品口感和保健的需求。
Description
技术领域
本发明属于食品加工领域,具体涉及一种芹菜降压腰果及其加工方法。
背景技术
芹菜营养十分丰富,100克芹菜中含蛋白质2.2克,钙8.5毫克,磷61毫克,铁8.5毫克,其中蛋白质含量比一般瓜果蔬菜高1倍,铁含量为蕃茄的20倍左右,芹菜中还含丰富的胡萝卜素和多种维生素等,对人体健康都十分有益。并且芹菜叶茎中含有挥发性的甘露醇,别具芳香,能增强食欲,还具有平肝降压保健作用。
腰果有丰富的营养价值,其维生素B1的含量仅次于芝麻和花生,有补充体力、消除疲劳的效果,适合易疲倦的人食用;含有维生素A,是优良的抗氧化剂,能使皮肤有光泽、气色变好;还含有大量的蛋白酶抑制剂,能控制癌症病情。还具有催乳的功效,有益于产后乳汁分泌不足的妇女。经常食用腰果有强身健体、提高机体抗病能力,是现在人们日常休闲食品。
随着人们生活水平的提高,如何提供一种口味好,营养丰富的腰果已经越来越受到人们的关注。
发明内容
本发明的目的在于:提供一种芹菜降压腰果及其加工方法。
为了实现上述目的,本发明提供如下技术方案:
一种芹菜降压腰果,包括以下重量份的原料:
腰果90-110份、芹菜5-8份、米醋0.5-1份、八角1.5-2.5份、低聚半乳糖2-4份、食盐2-4份、花椒0.5-1.5份、味精0.5-1.5份、降压浓缩液0.5-0.8份、蜂蜜0.1-0.5份、苹果醋0.1-0.3份、蔓越莓汁0.1-0.3份、红枣汁0.1-0.3份、芝麻油0.2-0.4份;
所述的降压浓缩液由以下重量份的原料制成:
川芎1-3份、玉米须3-5份、稀莶草1-3份、钩藤2-4份、葛根1-3份、石决明3-5份、生地1-3份、白芍2-4份、金银花3-5份。
优选地,所述的芹菜降压腰果,包括以下重量份的原料:
腰果100份、芹菜6份、米醋0.7份、八角2份、低聚半乳糖3份、食盐3份、花椒1份、味精1份、降压浓缩液0.6份、蜂蜜0.3份、苹果醋0.2份、蔓越莓汁0.2份、红枣汁0.2份、芝麻油0.3份;
所述的降压浓缩液由以下重量份的原料制成:
川芎2份、玉米须4份、稀莶草2份、钩藤3份、葛根2份、石决明4份、生地2份、白芍3份、金银花4份。
一种芹菜降压腰果的加工方法,具体步骤如下:
(1)煮制
将腰果、八角、低聚半乳糖、食盐、花椒、味精与适量水放入旋转蒸煮器内煮制12-16min,压力为0.06-0.1MPa,将煮后的腰果放在通风干燥处进行晾干;
(2)降压浓缩液的制备
将川芎、玉米须、稀莶草、钩藤、葛根、石决明、生地、白芍、金银花加4-6倍量的水微沸煎煮1-2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-3/5得到降压浓缩液备用;
(3)芹菜粉的制备
将芹菜去杂洗净,切成2-5cm的条状,将米醋用30-40℃的温开水混合均匀,二者混合,恒温浸泡1-2小时,取出芹菜,用清水冲洗,在50-60℃下烘干,磨成粉得到芹菜粉;
(4)营养调味料的制备
将降压浓缩液、芹菜粉、蜂蜜、苹果醋、蔓越莓汁、红枣汁、芝麻油加入适量的水混合均匀,即得营养调味料;
(5)炒制
将夹层锅先加热,待夹层锅内温度达35-45℃时,放入将晾干后的腰果,继续加热,当夹层锅内温度达到140-150℃,加入营养调味料,继续炒制4-8min后,降温至100-115℃后,继续翻炒至腰果全熟。
本发明的有益效果在于:
本发明的腰果口感丰富,添加降压浓缩液和多种辅料,不添加任何添加剂,营养丰富,不仅很好地保持了腰果的营养价值,而且具有降血压、增强抵抗力的保健效果,满足消费者对食品口感和保健的需求。
具体实施例
实施例1
一种芹菜降压腰果,包括以下重量份的原料:
腰果90份、芹菜5份、米醋0.5份、八角1.5份、低聚半乳糖2份、食盐2份、花椒0.5份、味精0.5份、降压浓缩液0.5份、蜂蜜0.1份、苹果醋0.1份、蔓越莓汁0.1份、红枣汁0.1份、芝麻油0.2份;
所述的降压浓缩液由以下重量份的原料制成:
川芎1份、玉米须3份、稀莶草1份、钩藤2份、葛根1份、石决明3份、生地1份、白芍2份、金银花3份。
上述芹菜降压腰果的加工方法,具体步骤如下:
(1)煮制
将腰果、八角、低聚半乳糖、食盐、花椒、味精与适量水放入旋转蒸煮器内煮制12min,压力为0.06-0.1MPa,将煮后的腰果放在通风干燥处进行晾干;
(2)降压浓缩液的制备
将川芎、玉米须、稀莶草、钩藤、葛根、石决明、生地、白芍、金银花加4倍量的水微沸煎煮1h,过滤,滤渣再加2倍量的水微沸煎煮0.5h,过滤,合并滤液,浓缩至原来体积的1/2得到降压浓缩液备用;
(3)芹菜粉的制备
将芹菜去杂洗净,切成2-5cm的条状,将米醋用30℃的温开水混合均匀,二者混合,恒温浸泡1小时,取出芹菜,用清水冲洗,在50℃下烘干,磨成粉得到芹菜粉;
(4)营养调味料的制备
将降压浓缩液、芹菜粉、蜂蜜、苹果醋、蔓越莓汁、红枣汁、芝麻油加入适量的水混合均匀,即得营养调味料;
(5)炒制
将夹层锅先加热,待夹层锅内温度达35℃时,放入将晾干后的腰果,继续加热,当夹层锅内温度达到140℃,加入营养调味料,继续炒制4min后,降温至100℃后,继续翻炒至腰果全熟。
实施例2
一种芹菜降压腰果,包括以下重量份的原料:
腰果100份、芹菜6份、米醋0.7份、八角2份、低聚半乳糖3份、食盐3份、花椒1份、味精1份、降压浓缩液0.6份、蜂蜜0.3份、苹果醋0.2份、蔓越莓汁0.2份、红枣汁0.2份、芝麻油0.3份;
所述的降压浓缩液由以下重量份的原料制成:
川芎2份、玉米须4份、稀莶草2份、钩藤3份、葛根2份、石决明4份、生地2份、白芍3份、金银花4份。
上述芹菜降压腰果的加工方法,具体步骤如下:
(1)煮制
将腰果、八角、低聚半乳糖、食盐、花椒、味精与适量水放入旋转蒸煮器内煮制15min,压力为0.06-0.1MPa,将煮后的腰果放在通风干燥处进行晾干;
(2)降压浓缩液的制备
将川芎、玉米须、稀莶草、钩藤、葛根、石决明、生地、白芍、金银花加5倍量的水微沸煎煮1.5h,过滤,滤渣再加2.5倍量的水微沸煎煮0.6h,过滤,合并滤液,浓缩至原来体积的1/2得到降压浓缩液备用;
(3)芹菜粉的制备
将芹菜去杂洗净,切成2-5cm的条状,将米醋用35℃的温开水混合均匀,二者混合,恒温浸泡1.6小时,取出芹菜,用清水冲洗,在55℃下烘干,磨成粉得到芹菜粉;
(4)营养调味料的制备
将降压浓缩液、芹菜粉、蜂蜜、苹果醋、蔓越莓汁、红枣汁、芝麻油加入适量的水混合均匀,即得营养调味料;
(5)炒制
将夹层锅先加热,待夹层锅内温度达40℃时,放入将晾干后的腰果,继续加热,当夹层锅内温度达到145℃,加入营养调味料,继续炒制6min后,降温至110℃后,继续翻炒至腰果全熟。
实施例3
一种芹菜降压腰果,包括以下重量份的原料:
腰果110份、芹菜8份、米醋1份、八角2.5份、低聚半乳糖4份、食盐4份、花椒1.5份、味精1.5份、降压浓缩液0.8份、蜂蜜0.5份、苹果醋0.3份、蔓越莓汁0.3份、红枣汁0.3份、芝麻油0.4份;
所述的降压浓缩液由以下重量份的原料制成:
川芎3份、玉米须5份、稀莶草3份、钩藤4份、葛根3份、石决明5份、生地3份、白芍4份、金银花5份。
上述芹菜降压腰果的加工方法,具体步骤如下:
(1)煮制
将腰果、八角、低聚半乳糖、食盐、花椒、味精与适量水放入旋转蒸煮器内煮制16min,压力为0.06-0.1MPa,将煮后的腰果放在通风干燥处进行晾干;
(2)降压浓缩液的制备
将川芎、玉米须、稀莶草、钩藤、葛根、石决明、生地、白芍、金银花加6倍量的水微沸煎煮2h,过滤,滤渣再加3倍量的水微沸煎煮0.8h,过滤,合并滤液,浓缩至原来体积的3/5得到降压浓缩液备用;
(3)芹菜粉的制备
将芹菜去杂洗净,切成2-5cm的条状,将米醋用40℃的温开水混合均匀,二者混合,恒温浸泡2小时,取出芹菜,用清水冲洗,在60℃下烘干,磨成粉得到芹菜粉;
(4)营养调味料的制备
将降压浓缩液、芹菜粉、蜂蜜、苹果醋、蔓越莓汁、红枣汁、芝麻油加入适量的水混合均匀,即得营养调味料;
(5)炒制
将夹层锅先加热,待夹层锅内温度达45℃时,放入将晾干后的腰果,继续加热,当夹层锅内温度达到150℃,加入营养调味料,继续炒制8min后,降温至115℃后,继续翻炒至腰果全熟。
Claims (3)
1.一种芹菜降压腰果,其特征在于:包括以下重量份的原料:
腰果90-110份、芹菜5-8份、米醋0.5-1份、八角1.5-2.5份、低聚半乳糖2-4份、食盐2-4份、花椒0.5-1.5份、味精0.5-1.5份、降压浓缩液0.5-0.8份、蜂蜜0.1-0.5份、苹果醋0.1-0.3份、蔓越莓汁0.1-0.3份、红枣汁0.1-0.3份、芝麻油0.2-0.4份;
所述的降压浓缩液由以下重量份的原料制成:
川芎1-3份、玉米须3-5份、稀莶草1-3份、钩藤2-4份、葛根1-3份、石决明3-5份、生地1-3份、白芍2-4份、金银花3-5份。
2.根据权利要求1所述的芹菜降压腰果,其特征在于:包括以下重量份的原料:
腰果100份、芹菜6份、米醋0.7份、八角2份、低聚半乳糖3份、食盐3份、花椒1份、味精1份、降压浓缩液0.6份、蜂蜜0.3份、苹果醋0.2份、蔓越莓汁0.2份、红枣汁0.2份、芝麻油0.3份;
所述的降压浓缩液由以下重量份的原料制成:
川芎2份、玉米须4份、稀莶草2份、钩藤3份、葛根2份、石决明4份、生地2份、白芍3份、金银花4份。
3.一种芹菜降压腰果的加工方法,其特征在于:具体步骤如下:
(1)煮制
将腰果、八角、低聚半乳糖、食盐、花椒、味精与适量水放入旋转蒸煮器内煮制12-16min,压力为0.06-0.1MPa,将煮后的腰果放在通风干燥处进行晾干;
(2)降压浓缩液的制备
将川芎、玉米须、稀莶草、钩藤、葛根、石决明、生地、白芍、金银花加4-6倍量的水微沸煎煮1-2h,过滤,滤渣再加2-3倍量的水微沸煎煮0.5-0.8h,过滤,合并滤液,浓缩至原来体积的1/2-3/5得到降压浓缩液备用;
(3)芹菜粉的制备
将芹菜去杂洗净,切成2-5cm的条状,将米醋用30-40℃的温开水混合均匀,二者混合,恒温浸泡1-2小时,取出芹菜,用清水冲洗,在50-60℃下烘干,磨成粉得到芹菜粉;
(4)营养调味料的制备
将降压浓缩液、芹菜粉、蜂蜜、苹果醋、蔓越莓汁、红枣汁、芝麻油加入适量的水混合均匀,即得营养调味料;
(5)炒制
将夹层锅先加热,待夹层锅内温度达35-45℃时,放入将晾干后的腰果,继续加热,当夹层锅内温度达到140-150℃,加入营养调味料,继续炒制4-8min后,降温至100-115℃后,继续翻炒至腰果全熟。
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