CN107853633A - 一种保健、止咳用的柿饼加核桃的制作方法 - Google Patents
一种保健、止咳用的柿饼加核桃的制作方法 Download PDFInfo
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 63
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 63
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 31
- 235000020234 walnut Nutrition 0.000 title claims abstract description 31
- 206010011224 Cough Diseases 0.000 title claims abstract description 22
- 230000036541 health Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004513 sizing Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 6
- 241001164374 Calyx Species 0.000 claims description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 239000005864 Sulphur Substances 0.000 claims description 2
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 230000000399 orthopedic effect Effects 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 9
- 239000011575 calcium Substances 0.000 abstract description 9
- 229910052791 calcium Inorganic materials 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 239000011149 active material Substances 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 5
- 230000000954 anitussive effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 6
- 239000011574 phosphorus Substances 0.000 description 6
- 229910052698 phosphorus Inorganic materials 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000001154 acute effect Effects 0.000 description 3
- 230000001684 chronic effect Effects 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000037182 bone density Effects 0.000 description 2
- 230000008468 bone growth Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
-
- 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
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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种保健、止咳用的柿饼加核桃的制作方法,包括原料选择、清洗削皮、日晒压捏、熏硫脱涩、捏晒整形、定型捂霜,同时选用已成熟、核仁饱满的核桃果实,晒干后脱涩、炒热,先用旺火炒,当炒至核桃仁表面水分全部挥发后,再用文火继续炒,至核桃仁呈象牙色,然后把核桃仁置于柿饼内部,在阴凉处摊放5天,使柿饼回软;待柿饼里面的可溶性糖分在柿饼表面形成柿霜并且核桃仁充分吸收柿饼里面的糖分以后,将柿饼进行密封保存。该产品吸收了多种原料中的钙质和其它微量元素以及活性物质,使其含有较多的钙质和对人体有益的微量元素以及其它对人体有益的活性物质,因而,其营养比较全面,不仅具有补充钙质的功效,还具有较好的止咳作用。
Description
技术领域
本发明涉及药品加工领域,特别涉及一种保健、止咳用的柿饼加核桃的制作方法。
背景技术
目前市场上关于保健、止咳的营养品琳琅满目,有饮料、口服液、粉末、胶囊、片剂等,令人应接不暇。据市场调查和研究资料表明,很多类产品吸收率很低,虽然有一定的补充作用,但食用有很大的局限性,同时药品伴随有很大的副作用,大量服用反而会对身体造成损伤。
发明内容
本发明的目的是提供一种保健、止咳用的柿饼加核桃的制作方法,以解决上述背景技术中提出的问题。
本发明提供了一种保健、止咳用的柿饼加核桃的制作方法,包括以下步骤:
(1)原料选择:选果选横径4-5厘米、成熟至8-9成熟但肉质尚硬,无病虫害、无损伤,含糖量高的优质柿果作为制饼原料;
(2)清洗削皮:将摘取的柿子清洗干净,摘去萼片,然后去皮,去皮要薄,不要过多伤及果肉,除了允许柿蒂周围保留宽度小于0.5厘米的外皮,其他部位不能留有残皮;
(3)日晒压捏:将去皮后的柿果均匀排放在筛盘中,在室外温度为13~18℃的环境中晾晒一周,每天翻动3~4次,在翻动的同时反复压捏柿果,做到果肉捏散而皮不破;
(4)熏硫脱涩:将捏好的柿果放置在熏蒸架上,每个架放5~6层,层距15~20厘米,熏硫采用3-5克硫磺/平米,燃烧熏蒸2.5-3.5小时,不仅能正常脱涩,而且能有效地防止长霉,成品也符合食品卫生标准;
(5)捏晒整形:将熏好的柿果加工成中间薄、边缘厚的圆形柿饼,并且厚度保持在1.5厘米以上;
(6)定型捂霜:将捏晒整形好的柿饼放在室外温度为13~18℃的环境中晾晒24小时,待定型后,放在库房内,堆捂8~10天即可制成柿饼;出霜时,应上下翻动,防止发生霉变;
(7)选用已成熟、核仁饱满的核桃果实,晒干后脱涩、炒热,先用旺火炒5~8分钟,当炒至核桃仁表面水分全部挥发后,再用文火继续炒3~6分钟,至核桃仁呈象牙色;
(8)将步骤(6)中得到的柿饼去核,同时将步骤(7)中得到的核桃仁置于步骤(6)中的柿饼内部,在阴凉处摊放5天,使柿饼回软;待柿饼里面的可溶性糖分在柿饼表面形成柿霜并且核桃仁充分吸收柿饼里面的糖分以后,将柿饼进行密封保存。
本发明保健、止咳用的柿饼加核桃,以柿饼为主,柿饼含原糖占54%,富含各种维生素及钙、镁、磷、铁,颇具医疗保健作用。每百克柿饼中,蛋白质含量1.5-2.3g,果糖69.5-73.3g,脂肪0.4-0.5g,钙84-163mg,磷50-90mg,胡萝卜素1.09-4.31mg,热量293-375千卡;同时在柿饼中加入核桃,核桃中的天然抗氧化剂和ω-3脂肪酸有助于人体对矿物质的吸收如钙、磷、锌等,可以促进骨骼生长,保持骨密度。
本发明的保健、止咳用的柿饼加核桃,吸收上述多种原料中的钙质和其它微量元素以及活性物质,使其含有较多的钙质和对人体有益的微量元素以及其它对人体有益的活性物质,因而,其营养比较全面,不仅具有补充钙质的功效,还具有较好的止咳作用。
具体实施方式
下面对本发明的一个具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
下表是本发明的保健、止咳用的柿饼加核桃(100克)的成份检测数据:
以下是本发明人所进行的效果实验:
按照本发明提供的用于保健、止咳用的柿饼加核桃,根据分型开展了相应的临床疗效观察,根据要求,对实验组的病人每天服用3次该产品,连续服用30天,其结果:
1、本发明临床疗效观察:用于治疗咳嗽,总有效率为93.89%。其中对急性热性咳嗽疗效最佳,有效率为95%;急性寒热夹杂咳嗽治疗有效率为93.33%,急性寒性咳嗽治疗有效率为86.67%,慢性寒性咳嗽治疗有效率为76.67%,慢性热性咳嗽治疗有效率为80.00%,慢性寒热夹杂咳嗽治疗有效率为83.33%(见下表)。
治疗300例咳嗽临床疗效观察
从上表中明显可以看出本发明对止咳有明显的作用。
综上所述,本发明实施例提供的保健、止咳用的柿饼加核桃,以柿饼为主,柿饼含原糖占54%,富含各种维生素及钙、镁、磷、铁,颇具医疗保健作用。每百克柿饼中,蛋白质含量1.5-2.3g,果糖69.5-73.3g,脂肪0.4-0.5g,钙84-163mg,磷50-90mg,胡萝卜素1.09-4.31mg,热量293-375千卡;同时在柿饼中加入核桃,核桃中的天然抗氧化剂和ω-3脂肪酸有助于人体对矿物质的吸收如钙、磷、锌等,可以促进骨骼生长,保持骨密度。该产品吸收上述多种原料中的钙质和其它微量元素以及活性物质,使其含有较多的钙质和对人体有益的微量元素以及其它对人体有益的活性物质,因而,其营养比较全面,不仅具有补充钙质的功效,还具有较好的止咳作用。
以上公开的仅为本发明的几个具体实施例,但是,本发明实施例并非局限于此,任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (1)
1.一种保健、止咳用的柿饼加核桃的制作方法,其特征在于,包括以下步骤:
(1)原料选择:选果选横径4-5厘米、成熟至8-9成熟但肉质尚硬,无病虫害、无损伤,含糖量高的优质柿果作为制饼原料;
(2)清洗削皮:将摘取的柿子清洗干净,摘去萼片,然后去皮,去皮要薄,不要过多伤及果肉,除了允许柿蒂周围保留宽度小于0.5厘米的外皮,其他部位不能留有残皮;
(3)日晒压捏:将去皮后的柿果均匀排放在筛盘中,在室外温度为13~18℃的环境中晾晒一周,每天翻动3~4次,在翻动的同时反复压捏柿果,做到果肉捏散而皮不破;
(4)熏硫脱涩:将捏好的柿果放置在熏蒸架上,每个架放5~6层,层距15~20厘米,熏硫采用3-5克硫磺/平米,燃烧熏蒸2.5-3.5小时,不仅能正常脱涩,而且能有效地防止长霉,成品也符合食品卫生标准;
(5)捏晒整形:将熏好的柿果加工成中间薄、边缘厚的圆形柿饼,并且厚度保持在1.5厘米以上;
(6)定型捂霜:将捏晒整形好的柿饼放在室外温度为13~18℃的环境中晾晒24小时,待定型后,放在库房内,堆捂8~10天即可制成柿饼;出霜时,应上下翻动,防止发生霉变;
(7)选用已成熟、核仁饱满的核桃果实,晒干后脱涩、炒热,先用旺火炒5~8分钟,当炒至核桃仁表面水分全部挥发后,再用文火继续炒3~6分钟,至核桃仁呈象牙色;
(8)将步骤(6)中得到的柿饼去核,同时将步骤(7)中得到的核桃仁置于步骤(6)中的柿饼内部,在阴凉处摊放5天,使柿饼回软;待柿饼里面的可溶性糖分在柿饼表面形成柿霜并且核桃仁充分吸收柿饼里面的糖分以后,将柿饼进行密封保存。
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