CN108095005A - 一种火棘果芝麻酱及其制备方法 - Google Patents
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Abstract
本发明提供一种火棘果芝麻酱及其制备方法,涉及食品技术领域,由以下重量份的原料制备而成:火棘果100‑150份、黑芝麻180‑240份、八角茴香2‑5份、陈皮40‑60份、山药40‑60份、深海鳕鱼粉20‑40份、山楂6‑12份、枸杞5‑15份、龙眼肉5‑15份、罗汉果5‑15份、芡实5‑15份、茯苓4‑10份、花椒1‑3份、柠檬4‑10份、小麦胚芽油40‑80份,具有营养成分丰富,口感层次性好,风味独特的优点,而且制备方法简单。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种火棘果芝麻酱及其制备方法。
背景技术
复合调味酱是指以基础调味料(如豆酱、面酱、辣椒酱、酱油、食醋等)按一定比例,配以多种其它辅料,经一定的加工工艺制成的具有不同风味和特色的酱制品。可分为风味调制酱和菜用复合调味酱等系列品种。如香辣酱、麻辣酱、鱼香调味酱、麻婆豆腐调味酱、回锅肉调味酱、叉烧酱等。复合调味酱以其美味可口,食用方便快捷,香气独特等特点越来越受到广大消费者的青睐。
针对传统的果酱存在如下缺点,热量值高,不利于人体健康,营养成分单一,风味容易被掩盖,口感不好。故此,单一类型的调味酱除了要求色香味具佳外,已经难以满足人们的需要。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种火棘果芝麻酱及其制备方法,具有营养成分丰富,口感层次性好,风味独特的优点,而且制备方法简单。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:
一种火棘果芝麻酱,由以下重量份的原料制备而成:火棘果100-150份、黑芝麻180-240份、八角茴香2-5份、陈皮40-60份、山药40-60份、深海鳕鱼粉20-40份、山楂6-12份、枸杞5-15份、龙眼肉5-15份、罗汉果5-15份、芡实5-15份、茯苓4-10份、花椒1-3份、柠檬4-10份、小麦胚芽油40-80份。
优选地,由以下重量份的原料制备而成:火棘果120-140份、黑芝麻200-220份、八角茴香2.5-3.5份、陈皮45-55份、山药45-55份、深海鳕鱼粉25-30份、山楂8-10份、枸杞8-12份、龙眼肉8-12份、罗汉果8-12份、芡实8-12份、茯苓6-8份、花椒1.5-2.5份、柠檬6-8份、小麦胚芽油50-60份。
优选地,由以下重量份的原料制备而成:火棘果130份、黑芝麻210份、八角茴香3份、陈皮50份、山药50份、深海鳕鱼粉27份、山楂9份、枸杞10份、龙眼肉10份、罗汉果10份、芡实10份、茯苓7份、花椒2份、柠檬7份、小麦胚芽油55份。
上述火棘果芝麻酱的制备方法,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒15-25min后自然冷却至室温,放入研磨机中研磨20-40min后于阴凉处静置10-15d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至40-50℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌10-20min后,灭菌、装瓶,即可得到成品火棘果芝麻酱。
优选地,步骤(2)中黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的0.5-1倍。
优选地,步骤(2)中灭菌方式为高压蒸汽灭菌,蒸汽温度为130-140℃。
(三)有益效果
本发明提供了一种火棘果芝麻酱及其制备方法,具有以下有益效果:
火棘果又被称为“野苹果”、“智慧果”、“记忆果”的美称。人们早就发现,火棘果具有增进记忆、提高智能的效果。它不仅含有丰富的糖、维生素和矿物质等大脑必需的营养素,而且更重要的是富含锌元素,据研究,锌是人体内许多重要酶的组成部分,是促进生长发育的关键元素,锌通过酶广泛参与体内蛋白质、脂肪和糖的代谢。锌还是构成与记忆力息息相关的核酸与蛋白质的必不可少的元素;深海鳕鱼粉有极高的营养价值,富含天然维生素A、维生素D、DHA、优质蛋白质及易被吸收利用的鳕鱼骨钙;小麦胚芽油集中了小麦的营养精华,富含维生素E、亚油酸、亚麻酸、甘八碳醇及多种生理活性组分,是宝贵的功能食品,具有很高的营养价值。特别是维生素E含量为植物油之冠,已被公认为一种颇具营养保健作用的功能性油脂。具有调节内分泌,减肥、防止色斑、黑斑及色素沉着;抗氧化作用,减少过氧化脂质生成,促进皮肤保湿功能,使皮肤润泽,延缓衰老;促进新陈代谢和皮肤更新,抗皱、防皱、防皮肤老化、消除疤痕;调解血脂,软化血管,预防动脉硬化、高血压、中风的作用;山药、枸杞、龙眼肉、罗汉果、芡实和茯苓可以清热利咽,补脾益气,生津养胃,降燥凝神的功效,具有营养成分丰富,口感层次性好,风味独特的优点,而且制备方法简单。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种火棘果芝麻酱,以下重量份的原料制备而成:火棘果130份、黑芝麻210份、八角茴香3份、陈皮50份、山药50份、深海鳕鱼粉27份、山楂9份、枸杞10份、龙眼肉10份、罗汉果10份、芡实10份、茯苓7份、花椒2份、柠檬7份、小麦胚芽油55份。
上述火棘果芝麻酱的制备方法,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒20min后自然冷却至室温,放入研磨机中研磨30min后于阴凉处静置12d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的0.6倍,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至45℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌15min后,高压蒸汽杀菌,蒸汽温度为135℃、装瓶,即可得到成品火棘果芝麻酱。
实施例2:
一种火棘果芝麻酱,以下重量份的原料制备而成:火棘果120份、黑芝麻200份、八角茴香2.5份、陈皮45份、山药45份、深海鳕鱼粉25份、山楂8份、枸杞8份、龙眼肉8份、罗汉果8份、芡实8份、茯苓6份、花椒1.5份、柠檬6份、小麦胚芽油50份。
上述火棘果芝麻酱的制备方法,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒25min后自然冷却至室温,放入研磨机中研磨35min后于阴凉处静置12d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的0.6倍,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至48℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌12min后,高压蒸汽杀菌,蒸汽温度为135℃、装瓶,即可得到成品火棘果芝麻酱。
实施例3:
一种火棘果芝麻酱,以下重量份的原料制备而成:火棘果140份、黑芝麻220份、八角茴香3.5份、陈皮55份、山药55份、深海鳕鱼粉30份、山楂10份、枸杞12份、龙眼肉12份、罗汉果12份、芡实12份、茯苓8份、花椒2.5份、柠檬8份、小麦胚芽油60份。
上述火棘果芝麻酱的制备方法,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒15min后自然冷却至室温,放入研磨机中研磨25min后于阴凉处静置10d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的0.5倍,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至50℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌10min后,高压蒸汽杀菌,蒸汽温度为135℃、装瓶,即可得到成品火棘果芝麻酱。
实施例4:
一种火棘果芝麻酱,以下重量份的原料制备而成:火棘果100份、黑芝麻180份、八角茴香2份、陈皮40份、山药40份、深海鳕鱼粉20份、山楂6份、枸杞5份、龙眼肉5份、罗汉果5份、芡实5份、茯苓4份、花椒1份、柠檬4份、小麦胚芽油40份。
上述火棘果芝麻酱的制备方法,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒15min后自然冷却至室温,放入研磨机中研磨20min后于阴凉处静置10d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的0.5倍,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至40℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌10min后,高压蒸汽杀菌,蒸汽温度为130℃、装瓶,即可得到成品火棘果芝麻酱。
实施例5:
一种火棘果芝麻酱,以下重量份的原料制备而成:火棘果150份、黑芝麻240份、八角茴香5份、陈皮60份、山药60份、深海鳕鱼粉40份、山楂12份、枸杞15份、龙眼肉15份、罗汉果15份、芡实15份、茯苓10份、花椒3份、柠檬10份、小麦胚芽油80份。
上述火棘果芝麻酱的制备方法,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒25min后自然冷却至室温,放入研磨机中研磨40min后于阴凉处静置15d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的1倍,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至50℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌20min后,高压蒸汽杀菌,蒸汽温度为140℃、装瓶,即可得到成品火棘果芝麻酱。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种火棘果芝麻酱,其特征在于,由以下重量份的原料制备而成:火棘果100-150份、黑芝麻180-240份、八角茴香2-5份、陈皮40-60份、山药40-60份、深海鳕鱼粉20-40份、山楂6-12份、枸杞5-15份、龙眼肉5-15份、罗汉果5-15份、芡实5-15份、茯苓4-10份、花椒1-3份、柠檬4-10份、小麦胚芽油40-80份。
2.如权利要求1所述的火棘果芝麻酱,其特征在于,由以下重量份的原料制备而成:火棘果120-140份、黑芝麻200-220份、八角茴香2.5-3.5份、陈皮45-55份、山药45-55份、深海鳕鱼粉25-30份、山楂8-10份、枸杞8-12份、龙眼肉8-12份、罗汉果8-12份、芡实8-12份、茯苓6-8份、花椒1.5-2.5份、柠檬6-8份、小麦胚芽油50-60份。
3.如权利要求1所述的火棘果芝麻酱,其特征在于,由以下重量份的原料制备而成:火棘果130份、黑芝麻210份、八角茴香3份、陈皮50份、山药50份、深海鳕鱼粉27份、山楂9份、枸杞10份、龙眼肉10份、罗汉果10份、芡实10份、茯苓7份、花椒2份、柠檬7份、小麦胚芽油55份。
4.如权利要求1-3中任一项所述的火棘果芝麻酱的制备方法,其特征在于,包括以下步骤:
(1)将山药、罗汉果、八角茴香、陈皮、花椒、茯苓和芡实切碎与黑芝麻混合大火煸炒15-25min后自然冷却至室温,放入研磨机中研磨20-40min后于阴凉处静置10-15d得到半成品芝麻酱,;
(2)将火棘果、山楂、枸杞、龙眼肉、柠檬洗净后混合放入搅拌机中搅拌打碎,再加入黑糖,加热熬煮至粘稠状,自然冷却至室温后与上述半成品芝麻油混合,再升温至40-50℃,边搅拌边加入深海鳕鱼粉和小麦胚芽油,搅拌10-20min后,灭菌、装瓶,即可得到成品火棘果芝麻酱。
5.如权利要求4所述的火棘果芝麻酱的制备方法,其特征在于,步骤(2)中黑糖的重量为火棘果、山楂、枸杞、龙眼肉、柠檬总重量的0.5-1倍。
6.如权利要求4所述的火棘果芝麻酱的制备方法,其特征在于,步骤(2)中灭菌方式为高压蒸汽灭菌,蒸汽温度为130-140℃。
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