CN107890092A - 一种纳豆营养羹及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
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- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供了一种纳豆营养羹,原料组成为:野生葛根、核桃仁、莲子、黑芝麻、胡萝卜、纳豆、葡萄、白砂糖和水;按照重量份计算,所述野生葛根1200‑1800g、核桃仁400‑600g、莲子400‑600g、黑芝麻400‑600g、胡萝卜400‑600g、纳豆2500‑3500g,葡萄1500‑2500g、白砂糖400‑600g和水适量。该本发明提供的纳豆营养羹含有人体所需的各种维生素、微量矿物质元素、蛋白质、碳水化合物等全面的营养成分,而且具有养生功能,长期使用可以提高身体免疫力,促进新陈代谢,具有滋补、健脑、润肠排毒、抗癌、美容塑身养颜、降低三高、改善血栓等功能,而且该配比没有副作用,相互之间协同发挥更好的养生功效;口感好,容易吸收,营养均衡。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种纳豆营养羹及其制备方法。
背景技术
豆浆是中国人民喜爱的一种饮品,又是一种老少皆宜的营养食品,在欧美享有“植物奶”的美誉。豆浆含有丰富的植物蛋白和磷脂,还含有维生素B1、B2和烟酸。此外,豆浆还含有铁、钙等矿物质,尤其是其所含的钙,非常适合于各种人群,包括老人、成年人、青少年、儿童等等。鲜豆浆四季都可饮用。春秋饮豆浆,滋阴润燥,调和阴阳;夏饮豆浆,消热防暑,生津解渴;冬饮豆浆,祛寒暖胃,滋养进补。但是单独的饮用豆浆,其营养物质没有得到最大程度的利用,而且很多功能没有得到开发利用。
纳豆,起源于中国古代,自秦汉(公元前221年-公元220年)以来开始制作,由黄豆通过纳豆菌(枯草杆菌)发酵制成豆制品,具有黏性,气味较臭,味道微甜,不仅保有黄豆的营养价值、富含维生素K2、提高蛋白质的消化吸收率,更重要的是发酵过程产生了多种生理活性物质,具有溶解体内纤维蛋白及其他调节生理机能的保健作用。富含多种营养素,常吃可以预防便秘、腹泻等肠道疾病,提高骨密度,预防骨质疏松,还可以双向调节血压,溶解陈旧血栓斑块,调节血脂,能消除疲劳,综合提高人体免疫力。所以在日本,纳豆食品已经开始进行开发,其营养价值和功能已经大大超过黄豆。
纳豆的独特之处是,在发酵成熟后的纳豆,表面附着一层白色透明纳豆菌膜,有很强的粘性,具有很多食品都无可替代的营养成分。纳豆在日本盛行一千多年,并形成了丰富的纳豆文化。日本民间有云“纳豆顿顿有,活到九十九”的口头禅。纳豆也是世界230多种普通食品中唯一能溶解血栓的食品,其具有广阔的发展空间,正在被各国医药食品行业所重视和研究开发。
但是目前国内少有关于纳豆研究的保健食品,而如果单单食用纳豆,一是营业不均衡,食用者不能充分利用纳豆的多种营养物质,整理利用效果不好;其次纳豆单独食用时,会促使体内分泌多种酶,会促进小肠黏膜上的细胞增生,对此需要进行平衡, 防止病理性增生;另外,由于纳豆很多营养元素和矿物质元素含量比较高,比如蛋白质含量太高,因此需要进行一些调和和一些抑制吸收的措施,防止过量的吸收蛋白质后,会破坏细胞的结构,扰乱细胞膜内外液体压力的渗透平衡。
发明内容
本发明所要解决的技术问题是提供一种纳豆营养羹,营养丰富,相互之间具有协同作用,达到养生的功效,易于均匀吸收,补充均匀的营养,而且具有保健养生的效果。
为解决上述技术问题,本发明提供一种纳豆营养羹,原料组成为:野生葛根、核桃仁、莲子、黑芝麻、胡萝卜、纳豆、葡萄、白砂糖和水;按照重量份计算,所述野生葛根1200-1800g、核桃仁400-600g、莲子400-600g、黑芝麻400-600g、胡萝卜400-600g、纳豆2500-3500g,葡萄1500-2500g、白砂糖400-600g和水适量。
进一步的,所述的纳豆营养羹,按照重量份计算,所述野生葛根1300-1600g、核桃仁450-550g、莲子450-550g、黑芝麻450-550g、胡萝卜450-550g、纳豆2700-3200g,葡萄1600-2200g、白砂糖450-550g和水适量。
进一步的,所述的纳豆营养羹,按照重量份计算,所述野生葛根1450-1550g、核桃仁480-520g、莲子480-520g、黑芝麻480-520g、胡萝卜480-520g、纳豆2800-3100g,葡萄1800-2100g、白砂糖460-540g和水适量。
进一步的,所述的纳豆营养羹,按照重量份计算,所述野生葛根1500g、核桃仁500g、莲子500g、黑芝麻500g、胡萝卜500g、纳豆3000g,葡萄2000g、白砂糖500g和水适量。
进一步的,所述的纳豆营养羹,所述野生葛根采用含淀粉率在17-20%,黄酮类化合物含量在10-15%的野生粉葛。
进一步的,所述的纳豆营养羹,所述葡萄选自青色、红色、黑紫色三种葡萄,青色、红色、黑紫色三种葡萄比例为1:1:1。
上述的纳豆营养羹的制备方法,包括如下步骤 :
1)葛粉浆分离备用:a、将野生葛根洗净后去掉葛根最外面的深色表皮,然后切除葛根两头;b、再经破碎机破碎后,溶解在水中,反复搅拌;c、然后通过浆渣分离机进行浆渣分离,该操作需要至少进行二次;d、将分离出来的葛粉浆进行过滤,然后自然沉淀,分离出95%的上清液,备用;
2)将核桃仁洗净后粉碎备用;
3)选择皮纹细致、粒大饱满的淡红色莲子,浸泡、洗净,然后粉碎备用;
4)将颗粒饱满的黑芝麻洗净后沥干,然后粉碎后备用 ;
5)将胡萝卜洗净切成小块,然后粉碎后备用 ;
6)选择青色、红色、黑紫色三种葡萄进行清洗,备用;
7)将步骤2)备用的核桃仁、步骤3)备用的莲子、步骤4)备用的黑芝麻和步骤5)备用的胡萝卜加入步骤1)的上清液中,混合搅拌,搅拌后通过白色棉布袋挤压浆水,过滤掉渣滓,得到无渣浆;葛粉浆上清液中,同样含有很多葛根的营养成份,这样,即有原汁原味,又保证了葛根的所有营养没有流失。
8)将步骤7)得到的无渣浆放入铁锅或者不锈钢锅中用大火敞开锅盖煮沸,将步骤1)中取完上清液后剩下的葛粉浆均匀搅拌后加入锅中,继续搅拌煮沸;葛粉全部熟透后,关火,得葛粉浆体,备用;
9)用黄豆发酵制得纳豆,然后将纳豆与步骤6的葡萄、白砂糖混合、粉碎,得纳豆浆体,备用;
10)将步骤8)煮熟后的浆体盛入不锈钢桶中,等温度降至50-60摄氏度时,把步骤9)制得的纳豆浆体倒进不锈钢桶中,搅拌均匀,即得纳豆营养羹。
进一步的,上述的纳豆营养羹的制备方法中, 所述步骤9)中,用黄豆发酵制得纳豆的步骤如下:
步骤一、准备新鲜的非转基因黄豆,对非转基因黄豆筛选和处理,去除新鲜黄豆中的坏豆、虫眼豆、破皮豆,然后清水冲洗干净;把黄豆和三倍于黄豆重量的清水放入容器进行浸泡,浸泡时间为:夏季12小时,冬季15小时,浸泡温度为:5-10摄氏度;浸泡好的黄豆在不锈钢盆中再用清水冲洗二次,然后放入高压锅 ,加入适量的水,将黄豆蒸熟(蒸熟的标准是:黄豆蒸成用大拇指和食指轻轻捏碎即可);
步骤二、在普通蒸锅中加入少量的水,装上支架、提手和发酵网,把纱布拌菌用的瓷碗和勺子放在发酵网上,开火蒸15分钟,进行消毒,时间到后,关火,不要打开锅盖;
步骤三、把消毒后的瓷碗和勺子从蒸锅中取出,往瓷碗中倒入10-15毫升开水,冷却到40-50摄氏度后,加入纳豆菌,用筷子搅拌、化开,备用;
步骤四、待高压锅自然泄压后,取出蒸熟的黄豆,将步骤三中备好的纳豆菌趁热缓慢倒到黄豆上,进行搅拌,使黄豆均匀接种;
步骤五、将消毒后的发酵网放在纳豆机的内胆中,在敞口的状态下,将步骤四中均匀接种的黄豆倒入发酵网;往纳豆机中中倒入200毫升的温水,然后将消毒后的纱布拧干水,平铺在纳豆机的开口上,盖上盖子,然后放在干燥洁净的环境中,启动纳豆机,进行发酵;
步骤六、发酵结束后,黄豆表面形成一层白色的菌膜,用筷子在黄豆边缘的部分轻轻搅拌下,有黏黏的细丝,发酵成功,制得纳豆。
进一步的,上述的纳豆营养羹的制备方法中, 所述步骤六中,纳豆制得后,将纳豆放置在纳豆机的内胆中,盖上内胆盖子,常温下放置1个小时,然后将含有纳豆的内胆取出,放置在冰箱冷藏室(0-5摄氏度) 下冷藏后熟24-48小时。
葛根:主要成分是淀粉,此外含有黄酮类化合物,包括大豆甙、大豆甙元、葛根素等10余种,并含有胡萝卜甙、氨基酸、香豆素,还含有蛋白质、糖和人体必须的铁、钙、铜、硒等元素,是滋补良品,有“千年人参”之美誉。早在汉代张仲景的《伤寒论》中就有“葛根汤”方剂,至今仍是重要的解表方。《本草纲目》谓葛根最能开发脾胃清阴之气。葛根的营养价值有发表解肌,升阳透疹,解热生津之功效,用于治疗脾虚、热病口渴,主治外感发热,头颈疼痛,麻疹透发不畅等症状,常食葛粉能调节人体机能,增强体质,抗衰延年,永葆青春活力,现代医学研究葛根中的黄酮具有抗癌、防癌作用,可促进女性养颜,对中年妇女和绝经期妇女有很好的保健养颜的效果,尤其是野生葛根中发现的异黄酮是迄今为止所发现的植物中含量和活性最高的植物雌激素样物质。
核桃仁:核桃仁为胡桃核内的果肉,又名胡桃仁、胡桃肉。培训补虚强体,提供营养; 消炎杀菌,养护皮肤;防癌抗癌、健脑防老,核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,这些成分皆为大脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能。核桃中的磷脂,对脑神经有良好保健作用。净化血液,降低胆固醇、核桃仁中含有较多的蛋白质和人体必需的不饱和脂肪酸,这些成分有非常好的补脑效果,能滋养脑细胞,增强脑功能。核桃仁可有效防止动脉硬化,降低胆固醇的作用;此外,核桃还可用于治疗非胰岛素依赖型糖尿病;同时,可提升白细胞,保护肝脏。核桃仁含有大量维生素E,经常食用有润肺、黑发的作用。
莲子:莲子中的钙、磷、钾含量丰富,每公斤莲子中含有蛋白质81.3克,脂肪9.8克,糖304毫克,钙436毫克,磷1.397毫克,铁31.4毫克,还含有多种维生素,微量元素,荷叶碱,金丝草甙等物质,除可以构成骨骼和牙齿的成分外,还有促凝血,促使酶活化,维持神经性传导,维持肌肉的伸缩性和心跳的节律等作用,对治疗慢性胃炎、神经衰弱、消化不良和高血压也有一定的疗效,丰富的磷还是细胞核蛋白的重要组成部分,帮助机体进行蛋白质、脂肪、糖类代谢,并维持酸碱平衡,对精子的形成也有很重要的作用;经常实用莲子,可以健脑、增强记忆,防止老年痴呆的发生率。莲子内的莲子芯有清热泻火功能,还有显著的强心作用,能扩张血管,降低血压,有助于睡眠。
黑芝麻:黑芝麻为胡麻科芝麻的黑色种子,也叫胡麻,油麻,巨胜,脂麻,分布于安徽、湖北、贵州、云南、广西、四川等地。黑芝麻含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分,富油性,味甘,有油香气;有益肝、补肾、养血、润燥、乌发、美容作用。黑芝麻中的维生素E含量居植物性食品之首,可以促进细胞分裂,缓解细胞衰老,而且也是一种非常好的抗氧化剂,常食可以缓解细胞中内衰物质“游离基”的累积,起到抗衰老和延年益寿的作用,对药物性脱发和某些疾病引起的脱发也有一定的疗效。黑芝麻中的钙含量很高,每百克黑芝麻中含有近800毫克的钙,而牛奶和鸡蛋每百克中只含有200毫克左右。黑芝麻中钾含量丰富,食用后可以促进钠的排出,营养专家指出每个人每天摄入的食盐不要超过6克,可以降低血压;但是实际中,人体摄入的食盐较多,不利于降低血压,而合理的食用黑芝麻可以起到很好的效果。黑芝麻中的亚油酸可以延缓血管中的胆固醇的沉积,是很好的肌肤美容剂,同时黑芝麻还有降低血脂,抗动脉硬化,抑菌防腐,润肠通便,保护肝脏、减肥塑身的功效。中医认为,黑色入肾,肾主骨升骨髓通于脑,各种辐射会危害人体大脑和骨髓,使人的免疫系统受到影响,而多吃补肾食品,可以增强细胞免疫功能。
胡萝卜:胡萝卜是一种质脆味美、营养丰富的家常蔬菜,素有“小人参”之称。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。每100克胡萝卜中,约含蛋白质0.6克,脂肪0.3克,糖类7.6-8.3克,铁0.6毫克,维生素A原(胡萝卜素)1.35-17.25毫克,维生素B10.02-0.04毫克,维生素B20.04-0.05毫克,维生素C12毫克,热量150.7千焦,另含果胶、淀粉、无机盐和多种氨基酸。各类品种中,尤以深橘红色胡萝卜素含量最高。美国科学家研究证实:每天吃两根胡萝卜,可使血中胆固醇降低10%-20%;每天吃三根胡萝卜,有助于预防心脏疾病和肿瘤。本发明中的胡萝卜的要求是:质细味甜,脆嫩多汁,表皮光滑,形状整齐,心柱小,肉厚,不糠,无裂口和病虫害为最佳。胡萝卜含有大量胡萝卜素,这种胡萝卜素的分子结构相当于2个分子的维生素A,进入机体后,在肝脏及小肠粘膜内经过酶的作用,其中50%变成维生素A,有补肝明目的作用,可治疗夜盲症;胡萝卜素转变成维生素A,维生素A是骨骼正常生长发育的必需物质,有助于细胞增殖与生长,是机体生长的要素,对促进婴幼儿的生长发育具有重要意义。维生素A有助于增强机体的免疫轼能,在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制,间接消灭癌细胞。而且非常重要的一点是,胡萝卜虽经蒸、煮、晒,其中的胡萝卜素损失很少。据英、美癌症研究机构二十多年的观察和研究,发现经常吃胡萝卜及其他富含维生素A的人,比不常吃此类食物的人,得肺癌的几率减少40%。而且维生素A还有维护上皮组织的正常机能,保持肌肤湿润细嫩的作用。同时,胡萝卜中含有的介子油和淀粉酶,能促进脂肪的新陈代谢,防止脂肪在皮下堆积而发胖。胡萝卜中还含有降糖物质,比如:懈皮素和山标酚,两者能增加冠状动脉血流量,降低血脂,促进肾上腺素的合成,还有降压,强心作用;是高血压、冠心病患者的食疗佳品。
纳豆:纳豆中富含纳豆菌、优质小分子蛋白质(肽)、纳豆激酶、超氧化物歧化酶、生物多糖、异黄酮、皂角苷、卵磷脂、吡啶二羧酸、蛋白酶、粉酶、脂肪酶、维生素酶、生育酚等多种生理活性物质。纳豆含有的脂质中,亚油酸占脂质的50%以上。而据日本富崎医科大学须见洋行博士做实验偶然间发现纳豆发酵物,它溶解血栓的速度是普通溶栓物的47倍,于是他把纳豆发酵物命名为:纳豆激酶。纳豆中的纳豆激酶是由275个氨基酸按照固定排列方式组成,分子量是27724,有分解血栓的独特功能。据报道,有心肌梗死危险的患者,一次需投入尿激酶30万单位;而50克纳豆中,纳豆激酶的含量含有相当于80万单位的尿激酶的溶解血栓的作用;而纳豆激酶相对于尿激酶、蚓激酶、链激酶等相比,具有以下优点:一、纳豆激酶属于食源性激酶,无抗原性,无毒副作用,在体内半衰期长,安全可靠;二、相对分子量小,更容易为人体吸收;三、可经口服,被肠黏膜吸收,进行血栓溶解;四、可以直接作用与纤维蛋白,不像尿激酶是溶解酶原的激活剂,作用迅速;五、便于生产,造价低。日本帝国大学对纳豆预防高血压的效果进行了实验,实验结果表明:纳豆中含有降血压作用的血管紧张肽转化酶抑制剂,该抑制剂在纳豆表面的粘稠物质中含量最多,此抑制剂分为水溶性和醇溶性二种,其中水溶性抑制剂为高分子量的蛋白质,IC50为12mg/ml;醇溶性制剂为低分子量物质,具有二种形态,抑制作用强于水溶性抑制剂,IC50分别为0.53mg/ml和0.95mg/ml,pH和温度稳定性都很好。因此,纳豆具有预防和治疗高血压的作用。纳豆食用后,纳豆菌在肠道中生长,会促进小肠黏膜细胞增生,还会抑制引起肠内异常发酵和痢疾;促进乳酸菌等益生菌的增殖,调节肠内微生态平衡。纳豆菌不产生毒素。是人体无病原性的安全菌,它能分泌淀粉酶、蛋白酶和纤维酶等酶类,有助于消化吸收,使大豆蛋白质消化率由原来的50%提高到85%以上。纳豆菌会产生许多抗菌物质,具有抗菌活性,而且对抑制沙门菌、伤寒菌、痢疾菌等致病菌,还可以灭活葡萄球菌肠毒素。1967年,金泽大学药学院的龟田报告了纳豆抗癌动物实验的结果,证实纳豆菌能抑制癌细胞的生长。目前研究证实,纳豆中的5',7,4-三羟异黄酮是纳豆中起抗癌作用的主要物质。
纳豆与未经发酵的大豆(SSB)对比实验中,纳豆比SSB在抗氧化性上强出很多,而且纳豆抑制脂肪氧化达91%,而SSB只有13%。
须见博士在纳豆实验中发现,进食100%的纳豆4小时后,血液中维生素K2的浓度最高可达不进食前的54倍。而1995年东京大学医学部曾对6000例60岁以上的骨质疏松患者进行了调查研究,研究结果显示,服用维生素K2不仅可以减缓腰疼,而且骨骼的重量也增加了,患骨质疏松的患者的血液中的维生素K2的浓度仅为健康人群的50%左右,常吃纳豆可以预防和治疗骨质疏松症。每天食用10克纳豆,就可以为机体提供足够的维生素K2。
葡萄:葡萄的营养成分葡萄不仅味美可口,而且营养价值很高。成熟的浆果中葡萄含糖量高达10%-30%,以葡萄糖为主。葡萄中含有聚合苯酚能与病毒或细菌中蛋白质化合,使之失去传染的能力。葡萄中还含有一种叫白藜芦醇的化合物,可以防止正常的细胞癌变,并能抑制已恶化的细胞扩散,有较强的防癌和抗癌功能。葡萄中的多种果酸有助于消化,适当多吃些葡萄,能健睥和胃。葡萄中含有矿物质钙、钾、磷、铁以及多种维生素B1、维生素B2、维生素B6、维生素C和维生素P等,还含有多种人体所需的氨基酸,常食葡萄对神经衰弱、疲劳过度大有裨益。葡萄中含有的原花色素,能够保护真皮层的胶原蛋白及弹力蛋白免受酵素分解,延缓皮肤衰老,本发明中选用的葡萄要把葡萄皮和葡萄核一起使用,可以达到葡萄中所含的招牌营养全部被人体吸收。不同的颜色的葡萄各有营养的偏重性,其中,白绿色葡萄也称为无色葡萄,未熟透时偏青色,成熟后颜色发白,中医有“白入肺”、“肺主皮毛”之说;白绿葡萄有润肺止咳、清热解毒的功效。红色葡萄含有逆转酶,可软化血管、活血化瘀、防止血栓形成的功效。黑葡萄中的钙、钾、镁等矿物质含量要高于其他颜色的葡萄,这些矿物质元素以有机酸形式存在黑葡萄内,对维持人体的离子平衡起到重要作用,还可有效的抗疲劳,由于黑葡萄中富含花青素和类黄酮,都是强力抗氧化剂,有对抗和清除体内自由基的功效,具有预防衰老,减少皱纹,缓解老年人视力退化的作用。
研究发现,葡萄比阿司匹林能更好地阻止血栓形成,并能降低人体血清胆固醇水平,降低血小板的凝聚力,对预防心脑血管病有一定作用。每天食用适量的鲜葡萄,不仅会减少心血管疾病的发病风险,还特别有益于那些局部缺血性心脏病和动脉粥样硬化心脏病患者的健康。鲜葡萄中的黄酮类物质,能“清洗”血液,防止胆固醇斑块的形成。葡萄越呈黑色,含黄酮类物质越多,平时人欠吃葡萄时,多将葡萄皮和葡萄籽中吐掉,营养失去80%,专利家指出葡萄中的真正招牌营养全部在葡萄皮和葡萄籽中,若将葡萄皮和葡萄籽一起食用,对心脏的保护作用及美容效果更佳。而本发明的纳豆营养羹里面的葡萄成份正好把原葡萄籽和葡萄皮粉粉碎其中。
本发明的有益效果:
本发明提供的纳豆营养羹含有人体所需的各种维生素、微量矿物质元素、蛋白质、碳水化合物等全面的营养成分,而且具有养生功能,长期使用可以提高身体免疫力,促进新陈代谢,具有滋补、润肠排毒、抗癌、美容塑身养颜、降低三高、改善血栓等功能,而且该配比没有副作用,相互之间协同发挥更好的养生功效;口感有较大改善,容易吸收,营养均衡。
具体实施方式
本发明提供了本发明提供一种纳豆营养羹,原料组成为:野生葛根、核桃仁、莲子、黑芝麻、胡萝卜、纳豆、葡萄、白砂糖和水;按照重量份计算,所述野生葛根1200-1800g、核桃仁400-600g、莲子400-600g、黑芝麻400-600g、胡萝卜400-600g、纳豆2500-3500g,葡萄1500-2500g、白砂糖400-600g和水适量。所述的纳豆营养羹,所述葡萄选自青色、红色、黑紫色三种葡萄,青色、红色、黑紫色三种葡萄比例为1:1:1。
上述的纳豆营养羹的制备方法,包括如下步骤 :
1)葛粉浆分离备用:a、将野生葛根洗净后去掉葛根最外面的深色表皮,然后切除葛根两头;b、再经破碎机破碎后,溶解在水中,反复搅拌;c、然后通过浆渣分离机进行浆渣分离,该操作需要至少进行二次;d、将分离出来的葛粉浆进行过滤,然后自然沉淀,分离出95%的上清液,备用;
2)将核桃仁洗净后粉碎备用;
3)选择皮纹细致、粒大饱满的淡红色莲子,浸泡、洗净,然后粉碎备用;
4)将颗粒饱满的黑芝麻洗净后沥干,然后粉碎后备用 ;
5)将胡萝卜洗净切成小块,然后粉碎后备用 ;
6)选择青色、红色、黑紫色三种葡萄进行清洗,备用;
7)将步骤2)备用的核桃仁、步骤3)备用的莲子、步骤4)备用的黑芝麻和步骤5)备用的胡萝卜加入步骤1)的上清液中,混合搅拌,搅拌后通过白色棉布袋挤压浆水,过滤掉渣滓,得到无渣浆;
8)将步骤7)得到的无渣浆放入铁锅或者不锈钢锅中用大火敞开锅盖煮沸,将步骤1)中取完上清液后剩下的葛粉浆均匀搅拌后加入锅中,继续搅拌煮沸;葛粉全部熟透后,关火,得葛粉浆体,备用;
9)用黄豆发酵制得纳豆,然后将纳豆与步骤6的葡萄、白砂糖混合、粉碎,得纳豆浆体,备用;
10)将步骤8)煮熟后的浆体盛入不锈钢桶中,等温度降至50-60摄氏度时,把步骤9)制得的纳豆浆体倒进不锈钢桶中,搅拌均匀,即得纳豆营养羹。
以下采用实施例来详细说明本发明的实施方式,借此对本发明如何应用技术手段来解决技术问题,并达成技术效果的实现过程能充分理解并据以实施。
实施例1
纳豆营养羹,按照重量份计算,所述野生葛根1300g、核桃仁450g、莲子450g、黑芝麻450g、胡萝卜450g、纳豆2700g,葡萄1600g、白砂糖450g和水适量。
上述的纳豆营养羹的制备方法,包括如下步骤:
1)葛粉浆分离备用:a、将野生葛根洗净后去掉葛根最外面的深色表皮,然后切除葛根两头;b、再经破碎机破碎后,溶解在水中,反复搅拌;c、然后通过浆渣分离机进行浆渣分离,该操作需要至少进行二次;d、将分离出来的葛粉浆进行过滤,然后自然沉淀,分离出95%的上清液,备用;
2)将核桃仁洗净后粉碎备用;
3)选择皮纹细致、粒大饱满的淡红色莲子,浸泡、洗净,然后粉碎备用;
4)将颗粒饱满的黑芝麻洗净后沥干,然后粉碎后备用 ;
5)将胡萝卜洗净切成小块,然后粉碎后备用 ;
6)选择青色、红色、黑紫色三种葡萄进行清洗,备用;
7)将步骤2)备用的核桃仁、步骤3)备用的莲子、步骤4)备用的黑芝麻和步骤5)备用的胡萝卜加入步骤1)的上清液中,混合搅拌,搅拌后通过白色棉布袋挤压浆水,过滤掉渣滓,得到无渣浆;
8)将步骤7)得到的无渣浆放入铁锅或者不锈钢锅中用大火敞开锅盖煮沸,将步骤1)中取完上清液后剩下的葛粉浆均匀搅拌后加入锅中,继续搅拌煮沸;葛粉全部熟透后,关火,得葛粉浆体,备用;
9)用黄豆发酵制得纳豆,然后将纳豆与步骤6的葡萄、白砂糖混合、粉碎,得纳豆浆体,备用;
10)将步骤8)煮熟后的浆体盛入不锈钢桶中,等温度降至50-60摄氏度时,把步骤9)制得的纳豆浆体倒进不锈钢桶中,搅拌均匀,即得纳豆营养羹。
实施例2
纳豆营养羹,按照重量份计算,所述野生葛根1450g、核桃仁480g、莲子480g、黑芝麻480g、胡萝卜480g、纳豆2800g,葡萄1800g、白砂糖460g和水适量。
制备方法同实施例1。
实施例3
纳豆营养羹,按照重量份计算,所述野生葛根1550g、核桃仁520g、莲子520g、黑芝麻20g、胡萝卜520g、纳豆3100g,葡萄2100g、白砂糖540g和水适量。
制备方法同实施例1。
实施例4
纳豆营养羹,按照重量份计算,所述野生葛根1500g、核桃仁480g、莲子520g、黑芝麻500g、胡萝卜520g、纳豆2900g,葡萄1880g、白砂糖480g和水适量。
制备方法同实施例1。
实施例5
纳豆营养羹,按照重量份计算,所述野生葛根1500g、核桃仁500g、莲子500g、黑芝麻500g、胡萝卜500g、纳豆3000g,葡萄2000g、白砂糖500g和水适量。
制备方法同实施例1。
实施例6
纳豆营养羹,按照重量份计算,所述野生葛根1500g、核桃仁500g、莲子500g、黑芝麻500g、胡萝卜500g、纳豆3000g,葡萄2000g、白砂糖500g和水适量;
所述野生葛根采用含淀粉率在17-20%,黄酮类化合物含量在10-15%的野生粉葛。
制备方法同实施例1。
实施例7
纳豆营养羹,按照重量份计算,所述野生葛根1500g、核桃仁500g、莲子500g、黑芝麻500g、胡萝卜500g、纳豆3000g,葡萄2000g、白砂糖500g和水适量;
所述野生葛根采用含淀粉率在17-20%,黄酮类化合物含量在10-15%的野生粉葛。
制备方法同实施例1。同时,上述的纳豆营养羹的制备方法中, 所述步骤9)中,用黄豆发酵制得纳豆的步骤如下:
步骤一、准备新鲜的非转基因黄豆,对非转基因黄豆筛选和处理,去除新鲜黄豆中的坏豆、虫眼豆、破皮豆,然后清水冲洗干净;把黄豆和三倍于黄豆重量的清水放入容器进行浸泡,浸泡时间为:夏季12小时,冬季15小时,浸泡温度为:5-10摄氏度;浸泡好的黄豆在不锈钢盆中再用清水冲洗二次,然后放入高压锅 ,加入适量的水,将黄豆蒸熟(蒸熟的标准是:黄豆蒸成用大拇指和食指轻轻捏碎即可);
步骤二、在普通蒸锅中加入少量的水,装上支架、提手和发酵网,把纱布拌菌用的瓷碗和勺子放在发酵网上,开火蒸15分钟,进行消毒,时间到后,关火,不要打开锅盖;
步骤三、把消毒后的瓷碗和勺子从蒸锅中取出,往瓷碗中倒入10-15毫升开水,冷却到40-50摄氏度后,加入纳豆菌,用筷子搅拌、化开,备用;
步骤四、待高压锅自然泄压后,取出蒸熟的黄豆,将步骤三中备好的纳豆菌趁热缓慢倒到黄豆上,进行搅拌,使黄豆均匀接种;
步骤五、将消毒后的发酵网放在纳豆机的内胆中,在敞口的状态下,将步骤四中均匀接种的黄豆倒入发酵网;往纳豆机中中倒入200毫升的温水,然后将消毒后的纱布拧干水,平铺在纳豆机的开口上,盖上盖子,然后放在干燥洁净的环境中,启动纳豆机,进行发酵;
步骤六、发酵结束后,黄豆表面形成一层白色的菌膜,用筷子在黄豆边缘的部分轻轻搅拌下,有黏黏的细丝,发酵成功,制得纳豆。
上述的纳豆营养羹的制备方法中, 所述步骤六中,纳豆制得后,将纳豆放置在纳豆机的内胆中,盖上内胆盖子,常温下放置1个小时,然后将含有纳豆的内胆取出,放置在冰箱冷藏室(0-5摄氏度) 下冷藏后熟24-48小时。
毒性检测
为了考察本发明纳豆羹的安全性,特对其进行了急性毒性的考察研究,试验方法结果如下:
药物:按实施例1至实施例7的纳豆羹作为供试药物,实验时用生理盐水配制成混悬液。
动物:ICR雌性小鼠,一级,鼠龄8~9周,体重18~22g。
方法:因受本发明药物浓度和体积的影响,一次给药无法测出其LD50,参照《中药药理研究方法学》,依据动物能耐受的最大浓度、最大体积的药量一次或一日内连续给予2-3次的规定,选取健康ICR雌性小鼠40只,分为对照组和药物组,每组20只动物,实验前小鼠禁食不禁水12小时,药物组每只小鼠灌胃给予将实施例7(其他实施例都有对应的实验,以实施例7为例子)制备的纳豆羹配制成的生药浓度为3g/ml的本发明药液,0.4ml/10g体重/次,24小时内给药2次,对照组小鼠灌胃给予蒸馏水0.4ml/10g体重,同样2次,然后将小鼠按常规饲养,观察7天。
结果:小鼠灌胃给药后,与对照组比较,无异常症状表现,在饲养观察期间,食量、活动、大小便均正常,饲养7天后所有动物的体重均正常增加,小鼠体重为25.13±1.75g。脱颈椎处死动物,系统尸解,肉眼观察重要脏器(心、肝、脾、肺、肾),均无异常发现。
结果表明本发明纳豆营养羹是安全的。
长期毒理试验
对本发明方剂实施例7(其他实施例都有对应的实验,以实施例7为例子)所得纳豆羹开展长期毒理试验,通过对SD大鼠长期、高剂量灌胃观测其临床反应。试验分4组:空白对照组、12.5倍人药剂量组、25倍人药剂量组和50倍人药剂量组,空白对照组给予等体积蒸馏水。每天灌胃一次,连续90天。
结果:各给药组SD大鼠的体重增长水平、脏器指数、血常规、肝功能、肾功能、心肌酶谱等指标与空白对照组相比无显著性差异(P>0.05),主要脏器病理组织学检查亦无病理变化。
结论:本发明纳豆营养羹安全无毒,在临床剂量下一般不会产生不良反应。
实施例8 食用纳豆羹
把纳豆羹分成净重450g的包装,开袋后即可食用。如要加加热,不能超过60摄氏度。
王某,45岁,男,具有胸痹心痛、高血压、高血脂和高血糖症状,按照每天午饭后食用一袋450g的实施例 1-7制得的纳豆营养羹,服用二个月,其高血压、高血脂和高血糖的症状有效缓解,经检测,空腹全血血糖为6.5mmol/L,总胆固醇TC:5.56 mmol/L,甘油三酯TG:1.63 mmol/L,高密度脂蛋白胆固醇HDL-C:1.43mmol/L,低密度脂蛋白胆固醇LDL-C:2.72mmol/L;血压:110mmHg<收缩压<130mmHg、80mmHg<舒张压<90mmHg。该患者的胸痹心痛基本消除。
李某,36岁,男,有轻度脑血栓,具有头痛头昏、眩晕、反应迟钝等症状,按照每天晚饭后食用一袋450g的实施例 1-7制得的纳豆营养羹,服用二周后,头痛头昏、眩晕症状有效缓解,服用1个月后,反应能力有所提升;服用三个月后,经过CT检查, CT扫描显示脑质密度没有恶化,边界相对清晰,占位效应有所缓解。由于血栓梗塞往往是在上午发作,晚饭后使用,有助于预防次日上午心肌梗塞的发作。
张某,48岁,女,有高血压,轻微动脉硬化,肥胖,衰老化严重的症状;按照每天早饭后食用一袋450g的实施例 1-7制得的纳豆羹,服用三个月后,血压降低到正常水平,动脉硬化检测有较大的缓解,同时,气色变好,皮肤不像以前那么干燥了,而且达到了润肠通便的作用,精神状态变好,而且体重也下降了4.5公斤,去医院做全面体检,多项指标较之前均有所好转。
周某,53岁,女,有身虚体弱、消瘦、干眼症、营养吸收不良、食欲不振、经常感冒的症状,经检查发现小肠上的黏膜上有细胞增生现象,超过一般增生水平;按照每天早饭后食用一袋450g的实施例 1-7制得的纳豆羹,服用一周后,食欲正常,胃口好转;二个月内,不曾感冒,身体抵抗力增强,体重增加2公斤,同时,干眼症有较大改善,小肠上的黏膜上有细胞增生情况恢复到健康人群的正常水平。
食用本发明的纳豆营养羹,有如下注意事项:
一、对于进入慢性肾衰阶段的肾病患者应列入限制摄入或者不摄入人群。
二、糖尿病患者应列入不摄入人群。
三、有嘌呤、痛风病人应列入限制摄入。
四、手术后及伤口未愈合的病人应列入不摄入人群。
五、心血管疾病患者在服用血液凝固阻止剂香豆素时,禁止食用。
以上所述,仅是本发明的较佳实施例而已,并非是对本发明作其它形式的限制,任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例。但是凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型,仍属于本发明技术方案的保护范围。
Claims (9)
1.一种纳豆营养羹,其特征在于,原料组成为:野生葛根、核桃仁、莲子、黑芝麻、胡萝卜、纳豆、葡萄、白砂糖和水;按照重量份计算,所述野生葛根1200-1800g、核桃仁400-600g、莲子400-600g、黑芝麻400-600g、胡萝卜400-600g、纳豆2500-3500g,葡萄1500-2500g、白砂糖400-600g和水适量。
2.如权利要求1所述的纳豆营养羹,其特征在于:按照重量份计算,所述野生葛根1300-1600g、核桃仁450-550g、莲子450-550g、黑芝麻450-550g、胡萝卜450-550g、纳豆2700-3200g,葡萄1600-2200g、白砂糖450-550g和水适量。
3.如权利要求1所述的纳豆营养羹,其特征在于:按照重量份计算,所述野生葛根1450-1550g、核桃仁480-520g、莲子480-520g、黑芝麻480-520g、胡萝卜480-520g、纳豆2800-3100g,葡萄1800-2100g、白砂糖460-540g和水适量。
4.如权利要求1所述的纳豆营养羹,其特征在于:按照重量份计算,所述野生葛根1500g、核桃仁500g、莲子500g、黑芝麻500g、胡萝卜500g、纳豆3000g,葡萄2000g、白砂糖500g和水适量。
5.如权利要求1所述的纳豆营养羹,其特征在于:所述野生葛根采用含淀粉率在17-20%,黄酮类化合物含量在10-15%的野生粉葛。
6.如权利要求1所述的纳豆营养羹,其特征在于:所述葡萄选自青色、红色、黑紫色三种葡萄,青色、红色、黑紫色三种葡萄比例为1:1:1。
7.一种如权利要求 1 至 6中任意一项所述的纳豆营养羹的制备方法,其特征在于包括如下步骤 :
1)葛粉浆分离备用:a、将野生葛根洗净后去掉葛根最外面的深色表皮,然后切除葛根两头;b、再经破碎机破碎后,溶解在水中,反复搅拌;c、然后通过浆渣分离机进行浆渣分离,该操作需要至少进行二次;d、将分离出来的葛粉浆进行过滤,然后自然沉淀,分离出95%的上清液,备用;
2)将核桃仁洗净后粉碎备用;
3)选择皮纹细致、粒大饱满的淡红色莲子,浸泡、洗净,然后粉碎备用;
4)将颗粒饱满的黑芝麻洗净后沥干,然后粉碎后备用 ;
5)将胡萝卜洗净切成小块,然后粉碎后备用 ;
6)选择青色、红色、黑紫色三种葡萄进行清洗,备用;
7)将步骤2)备用的核桃仁、步骤3)备用的莲子、步骤4)备用的黑芝麻和步骤5)备用的胡萝卜加入步骤1)的上清液中,混合搅拌,搅拌后通过白色棉布袋挤压浆水,过滤掉渣滓,得到无渣浆;
8)将步骤7)得到的无渣浆放入铁锅或者不锈钢锅中用大火敞开锅盖煮沸,将步骤1)中取完上清液后剩下的葛粉浆均匀搅拌后加入锅中,继续搅拌煮沸;葛粉全部熟透后,关火,得葛粉浆体,备用;
9)用黄豆发酵制得纳豆,然后将纳豆与步骤6的葡萄、白砂糖混合、粉碎,得纳豆浆体,备用;
10)将步骤8)煮熟后的浆体盛入不锈钢桶中,等温度降至50-60摄氏度时,把步骤9)制得的纳豆浆体倒进不锈钢桶中,搅拌均匀,即得纳豆营养羹。
8.如权利要求7所述的纳豆营养羹的制备方法,其特征在于: 所述步骤9)中,用黄豆发酵制得纳豆的步骤如下:
步骤一、准备新鲜的非转基因黄豆,对非转基因黄豆筛选和处理,去除新鲜黄豆中的坏豆、虫眼豆、破皮豆,然后清水冲洗干净;把黄豆和三倍于黄豆重量的清水放入容器进行浸泡,浸泡时间为:夏季12小时,冬季15小时,浸泡温度为:5-10摄氏度;浸泡好的黄豆在不锈钢盆中再用清水冲洗二次,然后放入高压锅 ,加入适量的水,将黄豆蒸熟(蒸熟的标准是:黄豆蒸成用大拇指和食指轻轻捏碎即可);
步骤二、在普通蒸锅中加入少量的水,装上支架、提手和发酵网,把纱布拌菌用的瓷碗和勺子放在发酵网上,开火蒸15分钟,进行消毒,时间到后,关火,不要打开锅盖;
步骤三、把消毒后的瓷碗和勺子从蒸锅中取出,往瓷碗中倒入10-15毫升开水,冷却到40-50摄氏度后,加入纳豆菌,用筷子搅拌、化开,备用;
步骤四、待高压锅自然泄压后,取出蒸熟的黄豆,将步骤三中备好的纳豆菌趁热缓慢倒到黄豆上,进行搅拌,使黄豆均匀接种;
步骤五、将消毒后的发酵网放在纳豆机的内胆中,在敞口的状态下,将步骤四中均匀接种的黄豆倒入发酵网;往纳豆机中中倒入200毫升的温水,然后将消毒后的纱布拧干水,平铺在纳豆机的开口上,盖上盖子,然后放在干燥洁净的环境中,启动纳豆机,进行发酵;
步骤六、发酵结束后,黄豆表面形成一层白色的菌膜,用筷子在黄豆边缘的部分轻轻搅拌下,有黏黏的细丝,发酵成功,制得纳豆。
9.如权利要求8所述的纳豆营养羹的制备方法,其特征在于: 所述步骤六中,纳豆制得后,将纳豆放置在纳豆机的内胆中,盖上内胆盖子,常温下放置1个小时,然后将含有纳豆的内胆取出,放置在冰箱冷藏室(0-5摄氏度) 下冷藏后熟24-48小时。
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CN106072527A (zh) * | 2016-06-16 | 2016-11-09 | 武汉虹辰远荣生物制品有限公司 | 一种排毒养颜的纳豆组方及其制备方法 |
CN106107429A (zh) * | 2016-06-21 | 2016-11-16 | 柳州市美食联盟协会 | 一种黑米莲子羹 |
CN106213501A (zh) * | 2016-08-02 | 2016-12-14 | 盛晓燕 | 一种营养羹及其制备方法 |
CN106858580A (zh) * | 2017-04-08 | 2017-06-20 | 重庆井谷元食品科技有限公司 | 一种具有减肥功效的营养羹及其制作方法 |
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