CN108175094A - A kind of bird's nest food and preparation method thereof - Google Patents
A kind of bird's nest food and preparation method thereof Download PDFInfo
- Publication number
- CN108175094A CN108175094A CN201810057412.7A CN201810057412A CN108175094A CN 108175094 A CN108175094 A CN 108175094A CN 201810057412 A CN201810057412 A CN 201810057412A CN 108175094 A CN108175094 A CN 108175094A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- bird
- nest
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 112
- 235000005770 birds nest Nutrition 0.000 title claims abstract description 112
- 235000005765 wild carrot Nutrition 0.000 title claims abstract description 112
- 235000013305 food Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 36
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 36
- 229940082787 spirulina Drugs 0.000 claims abstract description 36
- 108010010803 Gelatin Proteins 0.000 claims abstract description 31
- 239000008273 gelatin Substances 0.000 claims abstract description 31
- 229920000159 gelatin Polymers 0.000 claims abstract description 31
- 235000019322 gelatine Nutrition 0.000 claims abstract description 31
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 31
- 235000019991 rice wine Nutrition 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000003599 food sweetener Nutrition 0.000 claims description 17
- 239000003755 preservative agent Substances 0.000 claims description 17
- 230000002335 preservative effect Effects 0.000 claims description 17
- 239000003765 sweetening agent Substances 0.000 claims description 17
- 239000002562 thickening agent Substances 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 108010011485 Aspartame Proteins 0.000 claims description 9
- 235000010357 aspartame Nutrition 0.000 claims description 9
- 239000000605 aspartame Substances 0.000 claims description 9
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 9
- 229960003438 aspartame Drugs 0.000 claims description 9
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 7
- 229940075582 sorbic acid Drugs 0.000 claims description 7
- 235000010199 sorbic acid Nutrition 0.000 claims description 7
- 239000004334 sorbic acid Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 5
- 235000009496 Juglans regia Nutrition 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 240000001008 Dimocarpus longan Species 0.000 claims description 2
- 235000000235 Euphoria longan Nutrition 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 9
- 230000007812 deficiency Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 229920002683 Glycosaminoglycan Polymers 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000036737 immune function Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 208000011580 syndromic disease Diseases 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010033557 Palpitations Diseases 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 241000272876 Apodidae Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000206602 Eukaryota Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010021033 Hypomenorrhoea Diseases 0.000 description 1
- 206010024642 Listless Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 125000000600 disaccharide group Chemical group 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 208000033065 inborn errors of immunity Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 206010027175 memory impairment Diseases 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 208000028529 primary immunodeficiency disease Diseases 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000001541 thymus gland Anatomy 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
Abstract
The invention discloses a kind of bird's nest food, the raw material and parts by weight of composition are：10-50 parts by weight of bird's nest, 20-50 parts by weight of spirulina, 5-40 parts by weight of donkey-hide gelatin, 0.5-20 parts by weight of yellow rice wine.The invention also discloses specific preparation methods.The present invention can improve the immunity of the human body, and improve inferior health, and the present invention has filled up the type blank of food, and product stability is qualified, and mouthfeel is good, easy to carry.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of bird's nest food and preparation method thereof.
Background technology
The cosmetic problem of women, be frequently not since simple skin is bad, but be related to entire human body function lose
It adjusts, in the theory of the traditional Chinese medical science, is described through commonly using the deficiency of blood or the deficiency of Yin, in doctor trained in Western medicine theory, be mostly used body inferior health, immunity
It is low to describe.
Blood deficiency is internal organs to be made to lose in supporting showed syndrome since blood is insufficient, can lead to pale complexion
Or sallow, the symptoms such as lip and nail color is light, dizzy, insomnia forgetfulness, palpitation and severe palpitation, Hypomenorrhea or Amenorrhea, and pale tongue arteries and veins is thin, maid
The shape and spirit of property lose the women of aesthetic feeling, especially 40 years old or more, the decline of natural physiological function, it is easier to cause this side
The variation in face.
And the deficiency of Yin refers to due to YIN-fluid being insufficient, it is impossible to moisten, it is impossible to a series of pathological changes and syndrome caused by system sun.Face
The red few tongue of the visible low-heat of bed, feverishness in palms and soles, tidal fever in the afternoon, night sweat, dryness of the mouth and throat, vexed insomnia, dizziness and tinnitus, tongue, thready rapid pulse
Diseases are waited, similary yin deficiency syndrome is also the major reason for influencing women appearance.In modern society, on the one hand women will bear the weight of family
Appoint, on the other hand also to participate in social work and contacts, the excessive hardworking consumption of this body and psychology is easy to lead to the moon
Empty, the deficiency of blood symptom occurs, and makes the needs of the women innately to like to be beautiful can not be met.
From the angle of doctor trained in Western medicine, modern society, rhythm of life is accelerated, and the consuming excessively of the personal heart is easy to cause body Asia and is good for
Health, the state of hypoimmunity, make one to seem listless, dog-tired, with a haggard face and also be easy for it is sick, this
The beauty for also resulting in appearance is affected.
Bird's nest, the nest built up by the condensation by mixing such as the saliva of Apodidae animal esculent swift and down.It is distributed in the southeast
On the sub- and each island in the Pacific Ocean.China Central China and a southwestern band are also distributed.With nourishing yin to moisten dryness, invigorating middle warmer and replenishing QI, preventing phlegm from forming and stopping coughing
The effect of.It is usually used in nourishing yin to moisten dryness, invigorating middle warmer and replenishing QI, preventing phlegm from forming and stopping coughing.It is sweet in flavor, mild-natured, return lung, stomach, kidney channel.Bird's nest mucin contains
Glycosaminoglycan forms unit, and glycosaminoglycan refers to the straight-chain polysaccharide formed by " amino sugar-sugared " disaccharide unit repeated polymerization,
Mainly exist in nature with protein covalent bond.Research shows that many glycosaminoglycans, which have, improves immunity of organisms
Effect.
Spirulina is a kind of unicellular lower eukaryote, prokaryotes, the filamentous being made of unicellular or many cells, the long 200- of body
It is 500 μm, 5-10 μm wide, it is cylindrical, it is bent in loose or close well-regulated spiral rotation shape, shaped like clockwork feed, so
Name.With the toxicity for mitigating cancer radiation, chemotherapy, immune function is improved, reduces blood fat and other effects.Spirulina polysaccharide can carry
The high nonspecific cellular immune function of body, and body can be promoted to turn specific humoral immune function, improve low imperial germ, disease
The ability of poison invasion.The immune organs such as thymus gland, spleen gland can be promoted to grow, promote gpv protein synthesis, eliminate immunosupress
Agent is to the inhibiting effect of immune system.
Donkey-hide gelatin is the treasure of China's traditional medicine, can be enriched blood；Hemostasis；Enriching yin；It moisturizes, is suitble to women, a middle-aged person etc. partially empty
The people of type takes.
Modern life rhythm is nervous, and common nourishing food is cumbersome due to cooking, and edible inconvenient to carry, limiting makes
With.
The edible way of traditional bird's nest be dry bird's nest is soaked, after defeathering plus the hydrology fire, stew, due to be soaked it is time-consuming, remove
Hair effort stews wasted work, and the family of bird's nest, which cooks, is difficult to large-scale promotion.As health, convenient concept are increasingly becoming the modern times
Diet mainstream, the instant cubiloses products such as fresh stewed swallow, bowl swallow come into being, and such product copies the technique for now stewing bird's nest, is ensureing
More easily edible way is provided on the basis of delicious sense of food.To extend the shelf life, fresh stewed swallow class product leads in processing
Frequently with the sterilization mode of high temperature and pressure, but the texture of bird's nest can be made soft rotten, lose its original mouthfeel, and bird's nest can be caused
Gel water-retaining property declines, and juice separation occurs.
News commentary fishy smell containing spirulina is heavier, and eating to bring uncomfortable must experience.
Donkey-hide gelatin based food style is single at present, and the food of addition is mostly the dry fruits such as walnut, and effect is similar, is suitble to group
It is limited.
Invention content
The present invention provides a kind of bird's nest food and its production technology, this method profit overcome food variety in the prior art and lack
It is weary, mouthfeel is bad and bird's nest in process technical barrier the problems such as.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of bird's nest food, the raw material and parts by weight of composition are：10-50 parts by weight of bird's nest, 20-50 weight of spirulina
Part, 5-40 parts by weight of donkey-hide gelatin, 0.5-20 parts by weight of yellow rice wine.
Can also be：The bird's nest food, the raw material and parts by weight of composition are：15-30 parts by weight of bird's nest, spirulina
20-40 parts by weight, 10-35 parts by weight of donkey-hide gelatin, 1-18 parts by weight of yellow rice wine.
Preferably, the bird's nest food, the raw material and parts by weight of composition are：15 parts by weight of bird's nest, 30 weight of spirulina
Part, 10 parts by weight of donkey-hide gelatin, 10 parts by weight of yellow rice wine.
Preferably, the bird's nest food, the raw material and parts by weight of composition are：20 parts by weight of bird's nest, 10 weight of spirulina
Part, 15 parts by weight of donkey-hide gelatin, 12 parts by weight of yellow rice wine.
Preferably, the bird's nest food, it is characterised in that the raw material and parts by weight of composition be：25 parts by weight of bird's nest, spiral shell
Revolve 25 parts by weight of algae, 30 parts by weight of donkey-hide gelatin, 20 parts by weight of yellow rice wine.
The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is purified, is crushed, spare；
(2) prepare auxiliary material：Auxiliary material is：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
Auxiliary material, after mixing, be heated to 80-90 DEG C, stir 10-25min, pour into container, after cooling, slice.
Preferably, step (1) is：Bird's nest is purified, is dried, is then crushed with airslide disintegrating mill, obtains 5-
The ultramicro powder content of 400nm is more than 93%, spare.
Can also be：The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is taken, is impregnated, 2-4 hour is impregnated under the conditions of 40-55 DEG C, takes out drying, prevents water suction excessive, makes
It into the soft rotten state of bird's nest, then adds in and cures 20-30min, 50-60 DEG C of drying 20-30min in boiling water bath, low temperature is dried again
It is dry, can allow bird's nest again this be dehydrated, keep good form and water content, take out spare；Long soaking time is prevented, and is caused
Bird's nest texture is soft rotten, loses its original mouthfeel, and bird's nest water content is excessive, can influence bird's nest in the form into kind, easily
Separation.40-55 DEG C of condition low temperature impregnates 2-4 hour, does not interfere with the loss of the nutritional ingredient of bird's nest.
(2) prepare auxiliary material：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
In auxiliary material, after mixing, be heated to 80-90 DEG C, stir 10-25min, pour into container, after cooling, slice.
The thickener and dosage are 1-3 parts by weight xanthans and/or sodium carboxymethylcellulose；The sweetener
And dosage is the aspartame of 1 parts by weight and the honey element of 0.5 parts by weight；The preservative and dosage be：0.15 parts by weight
Sorbic acid；Aspartame and honey element can cover the fishy smell of spirulina, and xanthans can assist in keeping the hardness of finished product.
The preparation method of the bird's nest food, can also add in walnut kernel, and/or sesame, and/or matrimony vine, and/or osmanthus
Circle meat, and/or jujube are done.
Beneficial effects of the present invention：
The present invention be using bird's nest, donkey-hide gelatin, spirulina, yellow rice wine as ingredient composition, it can be seen that in above health products
Among not yet disclose this scheme, the traditional Chinese medical science thinks, bird's nest has the effect of good enriching yin qi-restoratives, donkey-hide gelatin can with nourishing blood for moistening dryness, two
Medicine cooperation can play the role of good nourishing yin and supplementing blood, in addition, through modern study, spirulina can improve the immunity of the human body,
There is spot-eliminating beauty treatment, auxiliary yellow rice wine can enhance drug effect, be verified by experiments, and the present invention can play good enriching yin and mend
Blood promotes the effect of immunity, spot-eliminating beauty treatment.
The present invention provides a kind of production technology of bird's nest food, and this method profit overcomes food variety in the prior art and lacks
It is weary, mouthfeel is bad and bird's nest in process technical barrier the problems such as.
Specific embodiment
Following embodiment and experimental example are used to illustrate the present invention, but be not limited to the scope of the present invention.With reference to tool
Body embodiment is described further bird's nest foodstuff production method.
Embodiment 1：
A kind of bird's nest food, the raw material and parts by weight of composition are：15 parts by weight of bird's nest, 30 parts by weight of spirulina, donkey-hide gelatin 10
Parts by weight, 10 parts by weight of yellow rice wine；
The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is purified, is crushed, spare；
(2) prepare auxiliary material：Auxiliary material is：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
Auxiliary material, after mixing, be heated to 80-90 DEG C, stir 10-25min, pour into container, after cooling, slice.
Embodiment 2：
A kind of bird's nest food, the raw material and parts by weight of composition are：20 parts by weight of bird's nest, 10 parts by weight of spirulina, donkey-hide gelatin 15
Parts by weight, 12 parts by weight of yellow rice wine；
The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is purified, is crushed, spare；
(2) prepare auxiliary material：Auxiliary material is：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
Auxiliary material, after mixing, be heated to 80 DEG C, stir 20min, pour into container, after cooling, slice；
Step (1) is：Bird's nest is purified, is dried, is then crushed with airslide disintegrating mill, obtains 5-400nm's
Ultramicro powder content is more than 93%, spare；
The thickener and dosage are 3 parts by weight sodium carboxymethylcelluloses；The sweetener and dosage are 1 weight
The aspartame of part and the honey element of 0.5 parts by weight；The preservative and dosage be：The sorbic acid of 0.15 parts by weight；A Si
Batan and honey element can cover the fishy smell of spirulina, and sodium carboxymethylcellulose can assist in keeping the hardness of finished product.
Embodiment 3
A kind of bird's nest food, it is characterised in that the raw material and parts by weight of composition be：25 parts by weight of bird's nest, 25 weight of spirulina
Measure part, 30 parts by weight of donkey-hide gelatin, 20 parts by weight of yellow rice wine；
Can also be：The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is taken, is impregnated, 4 hours are impregnated under the conditions of 45 DEG C, takes out drying, prevents water suction excessive, causes bird's nest
Then soft rotten state adds in and cures 30min, 50 DEG C of drying 25min in boiling water bath, low temperature is dried again, can allow bird's nest again
This dehydration keeps good that form and water content, taking-up are spare；Long soaking time is prevented, and causes bird's nest texture soft rotten, is lost
Its original mouthfeel is lost, and bird's nest water content is excessive, bird's nest can be influenced in the form into kind, can be easily separated；
(2) prepare auxiliary material：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
In auxiliary material, after mixing, be heated to 80-90 DEG C, stir 20min, pour into container, after cooling, slice.
The thickener and dosage are 2 parts by weight xanthans；The sweetener and the A Siba that dosage is 1 parts by weight
Smooth and 0.5 parts by weight honey elements；The preservative and dosage be：The sorbic acid of 0.15 parts by weight；Aspartame and sweetness
Element can cover the fishy smell of spirulina, and xanthans can assist in keeping the hardness of finished product；
The preparation method of the bird's nest food can also add in walnut kernel, sesame, matrimony vine, dried longan pulp, jujube and do.
Embodiment 4：
A kind of bird's nest food, the raw material and parts by weight of composition are：20 parts by weight of bird's nest, 10 parts by weight of spirulina, donkey-hide gelatin 15
Parts by weight, 12 parts by weight of yellow rice wine；
The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is taken, is impregnated, 3 hours are impregnated under the conditions of 50 DEG C, takes out drying, prevents water suction excessive, causes bird's nest
Then soft rotten state adds in and cures 0min in boiling water bath, 50 DEG C of drying 20min, low temperature dried again, can allow bird's nest again this
Dehydration keeps good that form and water content, taking-up are spare；Long soaking time is prevented, and causes bird's nest texture soft rotten, is lost
Its original mouthfeel, and bird's nest water content is excessive can influence bird's nest in the form into kind, can be easily separated；
(2) prepare auxiliary material：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
In auxiliary material, after mixing, be heated to 90 DEG C, stir 15min, pour into container, after cooling, slice；
The thickener and dosage are 3 parts by weight xanthans；The sweetener and the A Siba that dosage is 1 parts by weight
Smooth and 0.5 parts by weight honey elements；The preservative and dosage be：The sorbic acid of 0.15 parts by weight；Aspartame and sweetness
Element can cover the fishy smell of spirulina, and xanthans can assist in keeping the hardness of finished product.
Embodiment 5：
A kind of bird's nest food, it is characterised in that the raw material and parts by weight of composition be：25 parts by weight of bird's nest, 25 weight of spirulina
Measure part, 30 parts by weight of donkey-hide gelatin, 20 parts by weight of yellow rice wine；
The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is taken, is impregnated, 3 hours are impregnated under the conditions of 50 DEG C, takes out drying, prevents water suction excessive, causes bird's nest
Then soft rotten state adds in and cures 0min in boiling water bath, 50 DEG C of drying 20min, low temperature dried again, can allow bird's nest again this
Dehydration keeps good that form and water content, taking-up are spare；Long soaking time is prevented, and causes bird's nest texture soft rotten, is lost
Its original mouthfeel, and bird's nest water content is excessive can influence bird's nest in the form into kind, can be easily separated；
(2) prepare auxiliary material：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
In auxiliary material, after mixing, be heated to 90 DEG C, stir 15min, pour into container, after cooling, slice；
The thickener and dosage are 3 parts by weight xanthans；The sweetener and the A Siba that dosage is 1 parts by weight
Smooth and 0.5 parts by weight honey elements；The preservative and dosage be：The sorbic acid of 0.15 parts by weight；Aspartame and sweetness
Element can cover the fishy smell of spirulina, and xanthans can assist in keeping the hardness of finished product；
The preparation method of the bird's nest food can also add in walnut kernel, sesame, jujube and do.
Embodiment 6：
A kind of bird's nest food, the raw material and parts by weight of composition are：15 parts by weight of bird's nest, 30 parts by weight of spirulina, donkey-hide gelatin 10
Parts by weight, 10 parts by weight of yellow rice wine；
Can also be：The preparation method of the bird's nest food, step are as follows：
(1) bird's nest is taken, is impregnated, 3 hours are impregnated under the conditions of 40-55 DEG C, take out drying and then is added in ripe in boiling water bath
Change 20-30min, 50-60 DEG C of drying 20-30min takes out spare；
(2) prepare auxiliary material：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina, the bird's nest of step (1), step (2) are added in
In auxiliary material, after mixing, be heated to 80-90 DEG C, stir 10-25min, pour into container, after cooling, slice.
The thickener and dosage are 1.5 parts by weight xanthans and/or sodium carboxymethylcellulose；The sweetener and
Dosage is the aspartame of 1 parts by weight and the honey element of 0.5 parts by weight；The preservative and dosage be：0.15 parts by weight
Sorbic acid；Aspartame and honey element.
Claims (10)
1. a kind of bird's nest food, it is characterised in that the raw material and parts by weight of composition be：10-50 parts by weight of bird's nest, spirulina 20-
50 parts by weight, 5-40 parts by weight of donkey-hide gelatin, 0.5-20 parts by weight of yellow rice wine.
2. bird's nest food as described in claim 1, it is characterised in that the raw material and parts by weight of composition be：15-30 weight of bird's nest
Part, 20-40 parts by weight of spirulina, 10-35 parts by weight of donkey-hide gelatin, 1-18 parts by weight of yellow rice wine.
3. bird's nest food as described in claim 1, it is characterised in that the raw material and parts by weight of composition be：15 parts by weight of bird's nest,
30 parts by weight of spirulina, 10 parts by weight of donkey-hide gelatin, 10 parts by weight of yellow rice wine.
4. bird's nest food as described in claim 1, it is characterised in that the raw material and parts by weight of composition be：20 parts by weight of bird's nest,
10 parts by weight of spirulina, 15 parts by weight of donkey-hide gelatin, 12 parts by weight of yellow rice wine.
5. bird's nest food as described in claim 1, it is characterised in that the raw material and parts by weight of composition be：25 parts by weight of bird's nest,
25 parts by weight of spirulina, 30 parts by weight of donkey-hide gelatin, 20 parts by weight of yellow rice wine.
6. the preparation method of the bird's nest food as described in claim 1 to 5 is any, it is characterised in that step is as follows：
(1) bird's nest is purified, is crushed, spare；
(2) prepare auxiliary material：Auxiliary material is：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then add in spirulina, the bird's nest of step (1), step (2) it is auxiliary
Material after mixing, is heated to 80-90 DEG C, stirs 10-25min, pour into container, after cooling, slice.
7. the preparation method of bird's nest food as claimed in claim 6, it is characterised in that：Step (1) is：Bird's nest is carried out net
Change, is dry, then being crushed with airslide disintegrating mill, the ultramicro powder content for obtaining 5-400nm is more than 93%, spare.
8. the preparation method of the bird's nest food as described in claim 1 to 5 is any, it is characterised in that：Step is as follows：
(1) bird's nest is taken, is impregnated, 2-4 hour is impregnated under the conditions of 40-55 DEG C, takes out drying, then adds in and is cured in boiling water bath
20-30min, 50-60 DEG C of drying 20-30min, take out spare；
(2) prepare auxiliary material：Thickener, sweetener and preservative；
(3) donkey-hide gelatin is taken, after crushing, yellow rice wine molten is added to dissolve；Then spirulina is added in, in the bird's nest of step (1), step (2)
Auxiliary material after mixing, is heated to 80-90 DEG C, stirs 10-25min, pour into container, after cooling, slice.
9. the preparation method of bird's nest food as claimed in claim 8, it is characterised in that：The thickener and dosage are 1-3
Parts by weight xanthans and/or sodium carboxymethylcellulose；The sweetener and aspartame and 0.5 weight that dosage is 1 parts by weight
Measure the honey element of part；The preservative and dosage be：The sorbic acid of 0.15 parts by weight.
10. the preparation method of bird's nest food according to claim 7 or 8, it is characterised in that：Can also add in walnut kernel,
And/or sesame, and/or matrimony vine, and/or dried longan pulp, and/or jujube are done.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810057412.7A CN108175094A (en) | 2018-01-22 | 2018-01-22 | A kind of bird's nest food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810057412.7A CN108175094A (en) | 2018-01-22 | 2018-01-22 | A kind of bird's nest food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108175094A true CN108175094A (en) | 2018-06-19 |
Family
ID=62551003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810057412.7A Pending CN108175094A (en) | 2018-01-22 | 2018-01-22 | A kind of bird's nest food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108175094A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798579A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Spirulina vitality strengthening paste |
| CN106360710A (en) * | 2016-08-26 | 2017-02-01 | 药圣堂（湖南）制药有限公司 | Bird's nest and colla corii asini cakes and preparation method thereof |
| CN107125734A (en) * | 2017-03-24 | 2017-09-05 | 屈国香 | A kind of bird's nest maintaining vigor-curing paste and preparation method thereof |
-
2018
- 2018-01-22 CN CN201810057412.7A patent/CN108175094A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798579A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Spirulina vitality strengthening paste |
| CN106360710A (en) * | 2016-08-26 | 2017-02-01 | 药圣堂（湖南）制药有限公司 | Bird's nest and colla corii asini cakes and preparation method thereof |
| CN107125734A (en) * | 2017-03-24 | 2017-09-05 | 屈国香 | A kind of bird's nest maintaining vigor-curing paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756307B (en) | Chicken soup and preparation method thereof | |
| KR101090284B1 (en) | Tonic comprising red ginseng and deer antlers extracts and manufacturing method thereof | |
| CN103734813B (en) | Health-care chicken soup for nourishing and blacking hair | |
| CN104770823B (en) | A kind of endocrine regulation health care slug | |
| CN101336737A (en) | Heathy hot and spicy food chafing-dish formulation and production method thereof | |
| CN101828738B (en) | Health care beverage for preventing and treating diabetes mellitus | |
| CN101669624A (en) | Chinese medicinal assorted Chinese herbal tea with function of improving woman anemia and preparation method thereof | |
| CN103549561A (en) | Health-protection soup capable of improving anemia and poor health | |
| CN105831528A (en) | Health drink with effects of fending off cold, enriching blood and nourishing yin for women and preparation method thereof | |
| CN105192186B (en) | A kind of ginkgo dark tea and preparation method thereof | |
| CN107950862A (en) | A kind of red date jelly and preparation method thereof | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN105875727A (en) | Rose face-caring bread and making method thereof | |
| CN105475813A (en) | Qi-replenishing blood-nourishing nutritious congee and preparation method thereof | |
| CN108175094A (en) | A kind of bird's nest food and preparation method thereof | |
| CN106262857A (en) | A kind of nutraceutical and preparation method thereof | |
| CN106070808A (en) | A kind of composite beverage and manufacture method | |
| CN101756127B (en) | Rose flavored vegetable ball | |
| CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
| CN104904804A (en) | Bread capable of benefiting qi and nourishing blood | |
| CN104509772A (en) | Water lily flower fermented glutinous rice | |
| KR20170071797A (en) | Method for producing a wood-cultivated ginseng chicken soup | |
| CN104351657A (en) | Walnut kernel and sweet corn nutrition porridge and preparation method | |
| CN106261168A (en) | A kind of health promoting beverage preventing and treating diabetes and production technology thereof | |
| CN104757679A (en) | Kudzuvine root beverage containing nicotinic acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180619 |