CN108576589A - 一种兰石草果绛梨木叶风味桂花糕 - Google Patents
一种兰石草果绛梨木叶风味桂花糕 Download PDFInfo
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Abstract
本发明公开了一种兰石草果绛梨木叶风味桂花糕,以兰石草果、绛梨木叶为原料,同时添加落葵、沙松果、大青盐,制作出一种兰石草果绛梨木叶风味桂花糕。其充分利用兰石草果、绛梨木叶的营养价值,与中药相互配伍,协同增效,具有润肠通便、清热解毒的功效。制得的成品香味浓郁、口感软弹,且保健功能突出,长期食用可明显改善便秘、大便秘结人群的不适。其制作工艺简单,易于实现,符合人们对健康的需求,可以进行批量生产。
Description
技术领域
本发明涉及甜品点心领域,具体涉及以兰石草果、绛梨木叶为原料,加入具有保健功效的中药材,制得的一种兰石草果绛梨木叶风味桂花糕。
背景技术
兰石草果,玄参科植物兰石草的果实。兰石草,多年生草本,高3-7cm,最高不超过15cm。除叶柄有毛外其余无毛。根壮茎细长,节上有1对鳞片。叶对生,成莲座状,通常6-10片;片近革质;倒卵状长圆形至倒卵形或匙形,长2-7cm,先端钝,常有小凸尖,基部渐狭成有翅的短柄,全缘或有不明显的锯齿。花3-5朵簇生或伸长成总状花序。果实卵状球形,长约1cm,肉质,红色至深紫色,包于宿存的花萼内。味甘苦,性寒,入脾、肾经,具有行气活血、调经止痛的功效,主治月经不调、腹痛、便秘。
绛梨木叶,鼠李科植物薄叶鼠李的叶,别名鹿解刺叶。叶对生或近对生;叶柄长0.8-2cm,有短柔毛;托叶线形,早落;叶片纸质,倒卵形或倒卵状椭圆形,长3-8cm,宽2-5cm,先端短急尖,基部楔形,边缘具钝锯齿,上面深绿色,无毛,下面淡绿色,仅沿脉腋有簇毛。味涩、微苦,性平,具有消食通便、清热解毒的功效,主治食积腹胀、小儿疳积、便秘、疮毒、跌打损伤。
落葵,别名繁露、承露、天葵、藤葵、胡燕脂、藤儿菜、滑藤、西洋菜、御菜、燕脂菜、染绛子、紫草、燕脂豆、木耳菜、潺菜、紫葵、紫豆藤、红藤菜、软藤菜、红鸡屎藤、藤罗菜、白虎下须、荞菜七、滑菜果、寸金丹、粘藤、篱笆菜、软姜菜,为落葵科植物落葵的叶或全草。茎肉质,圆柱形,直径3-8mm,稍弯曲,有分枝,绿色或淡紫色;质脆,易断,折断面鲜绿色。叶微皱缩,展平后宽卵形、心形或长椭圆形,长2-14cm,宽2-12cm,全缘,先端急尖,基部近心形或圆形;叶柄长1-3cm。气微,味甜,有粘性。具有滑肠通便、清热利湿、凉血解毒、活血的功效,主治大便秘结、小便短涩、痢疾、热毒疮疡、跌打损伤。
沙松果,又名榧子、云南榧子、滇榧子、土榧子、杉松果,是红豆杉科植物云南榧树的种子,近球形,连同假种皮径约2cm,先端有凸起的短尖头,种皮木质或骨质,外皮平滑,内壁有2条对生的纵脊,胚乳深内皱,两侧各有一条纵凹槽,与种皮内壁的纵脊相嵌合。味涩、微苦,性平,具有杀虫消积、润肠通便之功效。常用于虫积腹痛、小儿疳积、便秘、痔疮。
大青盐,为氯化物类石盐族矿物石盐的结晶体。单晶体呈立方体状,多棱,常连结在一起,呈不规则块状。一般粒径0.2-2.0cm。大颗粒者可见漏斗状生长遗迹,呈不规则凹窝形状。青白色或暗白色,半透明;脂肪样光泽,有的可见分布不均匀的蓝色斑点。质硬脆,易砸碎,断面洁净,玻璃样光泽。气微,味咸。具有泻热、凉血、明目、润燥之功效。常用于尿血、吐血、齿舌出血、目赤肿痛、风眼烂弦、牙痛、大便秘结。
桂花糕一种以糯米粉、糖和天然桂花为原料制作而成的糕点。历史悠久,美味爽口,做法简单,种类多种多样,满足人们对于味道的各种需求。并且拥有美丽的历史传说,更增添了桂花糕的历史价值。以兰石草果、绛梨木叶为主要原料,落葵、沙松果、大青盐为保健原料,生产出一种兰石草果绛梨木叶风味桂花糕,目前还未见报道和产品上市。
发明内容
本发明以兰石草果、绛梨木叶为原料,同时添加落葵、沙松果、大青盐,开发出一种兰石草果绛梨木叶风味桂花糕。填补了国内使用这类原料制作桂花糕的一项空白。
一种兰石草果绛梨木叶风味桂花糕,采用以下步骤制作:
A.兰石草果预处理:取新鲜的兰石草果,加入兰石草果碎段重0.3-0.5%的纤维素酶、0.2-0.4%的果胶酶、水适量,加热至40-42℃,保持30-40分钟,后装入有80-100网筛的打浆机进行打浆,制得酶解兰石草果浆;
B.绛梨木叶预处理:取新鲜绛梨木叶,洗净切碎,放入打浆机中,加入绛梨木叶重2-5倍的椰浆,再进行打浆,制得绛梨木叶浆;
C.中药材预处理:按一定比例取中药材落葵、沙松果、大青盐,加入原料中药材重5-8倍的水,浸泡2-3小时,后入中药煎煮机,煎煮30-60分钟,除去中药渣,制得中药浆;
D.混合:取牛奶100-110重量份,入容器中,加入椰浆100-110重量份、白砂糖80-90重量份、酶解兰石草果浆5-15重量份、绛梨木叶浆5-10重量份、中药浆3-8重量份,加热搅拌至白砂糖溶解无明显颗粒,再加入玉米油40-45重量份,搅拌均匀至无较大气泡;
E.面糊的制作:取糯米粉140-160重量份、澄粉85-95重量份,经100-120目网筛过滤,加入到搅拌均匀的混合浆中,充分搅拌均匀至呈无颗粒状面糊,再加入腌制好的糖桂花20-25重量份搅匀,后倒入铺有保鲜膜的模具中,常温下静置40-50分钟;
F.蒸煮:将稍冷却的面糊连同模具入锅中,表面覆一层保鲜膜,盖上锅盖,大火蒸煮25-30分钟,煮熟后取出,室温下冷却后,放入冷藏室冷藏1-2小时;
G.成型:将冷藏好的兰石草果绛梨木叶桂花糕取出,切成大小一致的菱形方块,用食品级包装物包装完毕;
H.检验、贮藏:将成品兰石草果绛梨木叶风味桂花糕经检验合格后,低温冷藏于阴凉、避光的库房中。
本发明步骤C中一定比例的中药材为以下原料重量比:落葵50-60%、沙松果20-30%、大青盐10-30%。
本发明步骤E中,糖桂花应先加温水、蜂蜜适量腌制后使用。
本发明步骤G中,也可将桂花糕切成其他形状。
本发明的作用机理:
兰石草果,行气活血、调经止痛;绛梨木叶,消食通便、清热解毒;落葵,滑肠通便、清热利湿、凉血解毒、活血;沙松果,杀虫消积、润肠通便;大青盐,泻热、凉血、明目、润燥。利用以上五味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,肾的封藏,促进脾的健运,固达润肠通便、清热解毒的功效。
本发明以兰石草果、绛梨木叶为原料,同时添加落葵、沙松果、大青盐,制作出一种兰石草果绛梨木叶风味桂花糕。其充分利用兰石草果、绛梨木叶的营养价值,与中药相互配伍,协同增效,具有润肠通便、清热解毒的功效。制得的成品香味浓郁、口感软弹,且保健功能突出,长期食用可明显改善便秘、大便秘结人群的不适。其制作工艺简单,易于实现,符合人们对健康的需求,可以进行批量生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种兰石草果绛梨木叶风味桂花糕,采用以下步骤制作:
A.兰石草果预处理:取新鲜的兰石草果,加入兰石草果碎段重0.4%的纤维素酶、0.4%的果胶酶、水适量,加热至40℃,保持35分钟,后装入有100网筛的打浆机进行打浆,制得酶解兰石草果浆;
B.绛梨木叶预处理:取新鲜绛梨木叶,洗净切碎,放入打浆机中,加入绛梨木叶重4倍的椰浆,再进行打浆,制得绛梨木叶浆;
C.中药材预处理:按重量比例取中药材落葵53%、沙松果28%、大青盐19%,加入原料中药材重6倍的水,浸泡2.5小时,后入中药煎煮机,煎煮40分钟,除去中药渣,制得中药浆;
D.混合:取牛奶100kg,入容器中,加入椰浆100kg、白砂糖80kg、酶解兰石草果浆5kg、绛梨木叶浆5kg、中药浆3kg,加热搅拌至白砂糖溶解无明显颗粒,再加入玉米油40kg,搅拌均匀至无较大气泡;
E.面糊的制作:取糯米粉140kg、澄粉85kg,经120目网筛过滤,加入到搅拌均匀的混合浆中,充分搅拌均匀至呈无颗粒状面糊,再加入腌制好的糖桂花20kg搅匀,后倒入铺有保鲜膜的模具中,常温下静置45分钟;
F.蒸煮:将稍冷却的面糊连同模具入锅中,表面覆一层保鲜膜,盖上锅盖,大火蒸煮28分钟,煮熟后取出,室温下冷却后,放入冷藏室冷藏1小时;
G.成型:将冷藏好的兰石草果绛梨木叶桂花糕取出,切成大小一致的菱形方块,用食品级包装物包装完毕;
H.检验、贮藏:将成品兰石草果绛梨木叶风味桂花糕经检验合格后,低温冷藏于阴凉、避光的库房中。
本发明实施例1经11位便秘、大便秘结的人群,连续食用10天,每日50克,症状明显缓解人数为6人,有效率为54.55%;连续食用20天,每日50克以上,症状明显缓解人数为7人,有效率为63.64%。
实施例2,一种兰石草果绛梨木叶风味桂花糕,采用以下步骤制作:
A.兰石草果预处理:取新鲜的兰石草果,加入兰石草果碎段重0.3%的纤维素酶、0.4%的果胶酶、水适量,加热至42℃,保持30分钟,后装入有100网筛的打浆机进行打浆,制得酶解兰石草果浆;
B.绛梨木叶预处理:取新鲜绛梨木叶,洗净切碎,放入打浆机中,加入绛梨木叶重4倍的椰浆,再进行打浆,制得绛梨木叶浆;
C.中药材预处理:按重量比例取中药材落葵31%、沙松果19%、大青盐13%、乳源木莲果15%、糕菜22%,加入原料中药材重7倍的水,浸泡3小时,后入中药煎煮机,煎煮50分钟,除去中药渣,制得中药浆;
D.混合:取牛奶105kg,入容器中,加入椰浆105kg、白砂糖85kg、酶解兰石草果浆10kg、绛梨木叶浆8kg、中药浆5kg,加热搅拌至白砂糖溶解无明显颗粒,再加入玉米油42kg,搅拌均匀至无较大气泡;
E.面糊的制作:取糯米粉150kg、澄粉90kg,经120目网筛过滤,加入到搅拌均匀的混合浆中,充分搅拌均匀至呈无颗粒状面糊,再加入腌制好的糖桂花23kg,后倒入铺有保鲜膜的模具中,常温下静置50分钟;
F.蒸煮:将稍冷却的面糊连同模具入锅中,表面覆一层保鲜膜,盖上锅盖,大火蒸煮30分钟,煮熟后取出,室温下冷却后,放入冷藏室冷藏1.5小时;
G.成型:将冷藏好的兰石草果绛梨木叶桂花糕取出,切成大小一致的菱形方块,用食品级包装物包装完毕;
H.检验、贮藏:将成品兰石草果绛梨木叶风味桂花糕经检验合格后,低温冷藏于阴凉、避光的库房中。
乳源木莲果,木兰科植物乳源木莲的果实。果类圆形或钝圆锥形,似松球果。木质坚硬,不易剥开,长约4cm,直径3-4cm。表面棕褐色,有瘤点状突起,基部通常具棕红色的短梗,直径约5mm,梗上密布黄色圆点状雄蕊脱落后的痕迹。果大部分已开裂,内表面棕色,未开裂的蓇葖果背面有1条纵棱隆起,侧面黄棕色,具4-6条棱。剥去果皮,内具1-4枚种子。气芳香,味辛辣。具有疏肝理气、通便止咳之功效。常用于肝胃气痛、胁肋胀痛、老年便秘、咳嗽。
糕菜,又名红蒿子,是仙菜科植物三叉仙菜及波登仙菜的藻体。三叉仙菜,藻体紫红色,丛生,软骨质,高5-30cm。分节明显,规则地二叉或三叉分枝,主要为三叉分枝,小育枝稀少;波登仙菜,藻体紫红色,软骨质,丛生,呈团状,有节,高4-10cm。规则地二叉分枝,密生小育枝,枝端钳形。具有化痰、软坚、缓泻通便的功效,主治痰核瘰疬、慢性便秘。
本发明实施例2的作用机理:
兰石草果,行气活血、调经止痛;绛梨木叶,消食通便、清热解毒;落葵,滑肠通便、清热利湿、凉血解毒、活血;沙松果,杀虫消积、润肠通便;大青盐,泻热、凉血、明目、润燥;乳源木莲果,疏肝理气、通便止咳;糕菜,化痰、软坚、缓泻通便。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,肾的封藏,促进脾的健运,固达润肠通便、清热解毒的功效。
本发明实施例2经23位便秘、大便秘结的人群,连续食用10天,每日50克,症状明显缓解人数为13人,有效率为56.52%;连续食用20天,每日50克以上,症状明显缓解人数为16人,有效率为69.57%。
实施例3,一种兰石草果绛梨木叶风味桂花糕,采用以下步骤制作:
A.兰石草果预处理:取新鲜的兰石草果,加入兰石草果碎段重0.5%的纤维素酶、0.4%的果胶酶、水适量,加热至42℃,保持30分钟,后装入有80网筛的打浆机进行打浆,制得酶解兰石草果浆;
B.绛梨木叶预处理:取新鲜绛梨木叶,洗净切碎,放入打浆机中,加入绛梨木叶重5倍的椰浆,再进行打浆,制得绛梨木叶浆;
C.中药材预处理:按重量比例取中药材落葵21%、沙松果13%、大青盐10%、乳源木莲果12%、糕菜18%、吹火筒9%、毛脉酸模17%,加入原料中药材重6倍的水,浸泡3小时,后入中药煎煮机,煎煮60分钟,除去中药渣,制得中药浆;
D.混合:取牛奶110kg,入容器中,加入椰浆110kg、白砂糖90kg、酶解兰石草果浆15kg、绛梨木叶浆10kg、中药浆8kg,加热搅拌至白砂糖溶解无明显颗粒,再加入玉米油45kg,搅拌均匀至无较大气泡;
E.面糊的制作:取糯米粉160kg、澄粉95kg,经100目网筛过滤,加入到搅拌均匀的混合浆中,充分搅拌均匀至呈无颗粒状面糊,再加入腌制好的糖桂花25kg搅匀,后倒入铺有保鲜膜的模具中,常温下静置50分钟;
F.蒸煮:将稍冷却的面糊连同模具入锅中,表面覆一层保鲜膜,盖上锅盖,大火蒸煮25分钟,煮熟后取出,室温下冷却后,放入冷藏室冷藏2小时;
G.成型:将冷藏好的兰石草果绛梨木叶桂花糕取出,切成大小一致的菱形方块,用食品级包装物包装完毕;
H.检验、贮藏:将成品兰石草果绛梨木叶风味桂花糕经检验合格后,低温冷藏于阴凉、避光的库房中。
吹火筒,又名千颗米,是蔷薇科植物狭叶绣线菊的全株。落叶灌木,高达2米。小枝细长,棕红色,有短柔毛或脱落近无毛。单叶互生,具短柄;叶片长卵形至披针形,长3.5~9厘米,宽1.5~3.5厘米,先端长渐尖,基部楔形,边缘具尖锐重锯齿,下面苍白色,网状脉突起,脉上有短柔毛。具有清热解毒、活血调经、通利二便的功效,主治流感发热、月经不调、便秘腹胀、小便不利。
毛脉酸模,为蓼科植物毛脉酸模的根及根茎。根状茎肥厚,多支根;茎高30-120cm,直立,粗壮,具沟槽,全草无毛,中空,微红色或淡黄色。根生叶与茎下部叶具长柄,柄长可达30cm,具沟;叶片三角状卵形或三角状心形,长8-14cm,基部宽7-13cm,叶形变化幅度较大,先端钝头,基部深心形,裂片圆形,表面无毛,下面脉上被糙硬短毛,全缘或微皱波状。味苦,性寒。归肺、心经。无毒。具有清热泻下、解毒消肿功效,用于治疗热结便秘、痈肿疮毒、疥癣等病症。
本发明实施例3的作用机理:
兰石草果,行气活血、调经止痛;绛梨木叶,消食通便、清热解毒;落葵,滑肠通便、清热利湿、凉血解毒、活血;沙松果,杀虫消积、润肠通便;大青盐,泻热、凉血、明目、润燥;乳源木莲果,疏肝理气、通便止咳;糕菜,化痰、软坚、缓泻通便;吹火筒,清热解毒、活血调经、通利二便;毛脉酸模,清热泻下、解毒消肿。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,肾的封藏,促进脾的健运,固达润肠通便、清热解毒的功效。
本发明实施例3经28位便秘、大便秘结的人群,连续食用10天,每日50克,症状明显缓解人数为18人,有效率为64.29%;连续食用20天,每日50克以上,症状明显缓解人数为20人,有效率为71.43%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (4)
1.一种兰石草果绛梨木叶风味桂花糕,其特征在于,采用以下步骤制作:
A.兰石草果预处理:取新鲜的兰石草果,加入兰石草果碎段重0.3-0.5%的纤维素酶、0.2-0.4%的果胶酶、水适量,加热至40-42℃,保持30-40分钟,后装入有80-100网筛的打浆机进行打浆,制得酶解兰石草果浆;
B.绛梨木叶预处理:取新鲜绛梨木叶,洗净切碎,放入打浆机中,加入绛梨木叶重2-5倍的椰浆,再进行打浆,制得绛梨木叶浆;
C.中药材预处理:按一定比例取中药材落葵、沙松果、大青盐,加入原料中药材重5-8倍的水,浸泡2-3小时,后入中药煎煮机,煎煮30-60分钟,除去中药渣,制得中药浆;
D.混合:取牛奶100-110重量份,入容器中,加入椰浆100-110重量份、白砂糖80-90重量份、酶解兰石草果浆5-15重量份、绛梨木叶浆5-10重量份、中药浆3-8重量份,加热搅拌至白砂糖溶解无明显颗粒,再加入玉米油40-45重量份,搅拌均匀至无较大气泡;
E.面糊的制作:取糯米粉140-160重量份、澄粉85-95重量份,经100-120目网筛过滤,加入到搅拌均匀的混合浆中,充分搅拌均匀至呈无颗粒状面糊,再加入腌制好的糖桂花20-25重量份搅匀,后倒入铺有保鲜膜的模具中,常温下静置40-50分钟左右;
F.蒸煮:将稍冷却的面糊连同模具入锅中,表面覆一层保鲜膜,盖上锅盖,大火蒸煮25-30分钟,煮熟后取出,室温下冷却后,放入冷藏室冷藏1-2小时;
G.成型:将冷藏好的兰石草果绛梨木叶桂花糕取出,切成大小一致的菱形方块,用食品级包装物包装完毕;
H.检验、贮藏:将成品兰石草果绛梨木叶风味桂花糕经检验合格后,低温冷藏于阴凉、避光的库房中。
2.根据权利要求1所述的一种兰石草果绛梨木叶风味桂花糕,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比:落葵50-60%、沙松果20-30%、大青盐10-30%。
3.根据权利要求1所述的一种兰石草果绛梨木叶风味桂花糕,其特征在于:所述步骤E中,糖桂花应先加温水、蜂蜜适量腌制后使用。
4.根据权利要求1所述的一种兰石草果绛梨木叶风味桂花糕,其特征在于:所述步骤G中,也可将桂花糕切成其他形状。
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