CN108651676A - 一种绿萼梅风味保健牛轧糖 - Google Patents
一种绿萼梅风味保健牛轧糖 Download PDFInfo
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Abstract
本发明公开了一种绿萼梅风味保健牛轧糖，其以绿萼梅、冻绿叶为原料，同时添加红豆蔻、竹叶兰、乌金草，制作出一种绿萼梅风味保健牛轧糖。其充分利用绿萼梅、冻绿叶的营养价值，与中药相互配伍，协同增效，从而达到醒脾消食、健脾和胃的功效。发明中，对原料进行酶解处理，有效的去除了原料中含有的苦味，制得的成品色泽柔和、香甜软糯、嚼劲十足，易保存，且保健功能突出，长期食用可明显改善人体胃纳不佳、消化不良的不适。其制作工艺简单，易于实现，经济效益、社会效益显著。
Description
技术领域
本发明涉及食品焙烤领域，具体涉及以绿萼梅、冻绿叶为原料，加入具有保健功效的中药材，制得的一种绿萼梅风味保健牛轧糖。
背景技术
绿萼梅，蔷薇科梅属植物绿萼梅，以花入药。小乔木，高4-10米；树皮浅灰色或带绿色，平滑；小枝绿色，光滑无毛。叶片卵形或椭圆形，叶边常具小锐锯齿，灰绿色。花单生或有时2朵同生于1芽内，香味浓，先于叶开放；花梗短，花萼为绿色；花瓣碟形，花色洁白，香气浓郁，有单瓣、重瓣和复瓣之分；花萼绿色，萼筒宽钟形，萼片卵形或近圆形，先端圆钝。具有疏肝解郁、开胃升津的功效。主治胸闷不舒、消化不良、胃纳不佳。
冻绿叶，落叶灌木或小乔木，高达4m。叶片纸质，椭圆形、长圆形或倒卵状椭圆形，长4-15cm，宽2-6.5cm，先端突尖或渐尖，基部楔形，边缘具细锯齿，上面无毛或仅中脉具疏柔毛，下面沿脉或脉腋有金黄色柔毛，侧脉5-6对，网脉明显。味苦，性凉。具有止痛消食、健脾和胃的功效。主跌打内伤、消化不良。
红豆蔻，本品为姜科植物大高良姜的干燥成熟果实。呈长球形，中部略细，长0.7-1.2cm，直径0.5-0.7cm。表面红棕色或暗红色，略皱缩，顶端有黄白色管状宿萼，基部有果梗痕。果皮薄，易破碎。种子6，扁圆形或三角状多面形，黑棕色或红棕色，外被黄白色膜质假种皮，胚乳灰白色。气香，味辛辣。具有燥湿散寒、醒脾消食的功效。主脘腹冷痛、食积胀满、呕吐泄泻、饮酒过多。
竹叶兰为鸭跖草科植物紫背鹿衔草的根或全株。紫背鹿衔草，多年生草本，高30-40cm。根丛生，多条，长而中部稍纺锤状加粗。茎直立或倾斜，单生或两茎丛生，节膨大，有棱。味甘、微苦，性平，具有清肺止咳、补肺益肾的功效。主肺热咳嗽、气虚喘咳、头晕耳鸣、骨折、吐血。
乌金草，为龙胆科植物异花獐牙菜的带根全草。多年生草本，高20-30厘米，全体光滑无毛。须根黑褐色。茎单生或数个丛生，不分枝。叶2枚于茎基部对生；椭圆形，长4-5厘米。全缘，先端钝尖，基部渐狭成柄。花常3朵顶生，其下有长圆形总苞片一对；萼片5；花瓣近5全裂，蓝紫色，裂片长圆状披针形，每一裂片近基部有腺体2个。蒴果具多数种子。味甘、微苦，性平，具有平肝强心、养心安神的功效。治头晕、神经衰弱、贫血、高血压症、月经不调。
牛轧糖，牛轧糖又称蛋白糖，是用蛋白、糖浆、果仁等经充气加工制成的半软性糖果，剖面可见较多的细孔，结构疏松，组织细致。音译成“牛轧”，其实与牛无关，也有译作鸟结糖、纽结糖的。
本发明涉及的一种绿萼梅风味保健牛轧糖，成品色泽柔和、香甜软糯、嚼劲十足，易保存，市场消费量大，保质期长，贮运方便等优点，且目前尚未见有利用这种原料制备牛轧糖的相关报道。
发明内容
本发明以绿萼梅、冻绿叶为原料，同时添加红豆蔻、竹叶兰、乌金草开发出一种绿萼梅风味保健牛轧糖，填补了国内使用这类原料制作牛轧糖的一项空白。
一种绿萼梅风味保健牛轧糖，其特征在于，采用以下步骤制作：
A．绿萼梅预处理：取新鲜采摘的绿萼梅，洗净沥干，放入破壁机内，破碎3-5次，倒入容器内，加入绿萼梅重0.03-0.05%的纤维素酶，加热至38-42℃，保持10-20分钟，取出放入烘房内烘干至含水量低于10%，再通过装有120-140目网筛的过滤机过滤，制得绿萼梅粉；
B．冻绿叶预处理：取新鲜的冻绿叶，清洗干净，置沸水中漂烫5-6秒，放入装有100-120目网筛的打浆机内，加入冻绿叶重2-4倍的水，进行打浆，后取出后放入容器内中，加入冻绿叶重0.06-0.08%的半纤维酶、15-20%的白砂糖，加热至38-42℃，保持10-20分钟，再用80-100目网筛进行滤去残渣，制得冻绿叶浆；
C．中药材预处理：按一定比例取中药材红豆蔻、竹叶兰、乌金草，置容器内浸泡3-5小时，后取出放入中药煎煮机内，加入原料中药材重8-10倍的水，进行煎煮10-20分钟，再放入浆渣分离机进行浆渣分离，制成中药汁；
D．糖浆制作：取适量清水，放入夹层锅内，加入水重60-80%的细白砂糖、30-50%的浓麦芽糖、10-15%的中药汁、15-25%的冻绿叶浆，混合搅拌，中火熬煮至温度达到140-145℃，再通过180-200目的双联过滤器，反复过滤3-5次，制得冻绿叶中药混合糖浆；
E．混合、搅拌：取蛋白液40-60重量份，放入容器内，用打蛋机搅打到硬性发泡，加入冻绿叶中药混合糖浆130-150重量份、奶粉10-30重量份、绿萼梅粉20-40重量份，继续搅打至糖浆表面失去光泽即可；
F.切割、冷却：将搅拌后的混合糖浆放入压平机内，反复碾压3-4次，最后压成1-2厘米厚的扁方块，用切割机内切割成大小均匀的块状，室温下冷却，制得绿萼梅风味保健牛轧糖；
G.包装、检验、贮存：将冷却后的绿萼梅冻绿叶风味牛轧糖用食品级包装物进行包装，检验合格后于清洁、干燥、通风的库房中进行贮存。
本发明步骤C中一定比例的中药为以下原料重量比：红豆蔻20-40%、竹叶兰15-30%、乌金草20-30%。
本发明的作用机理：
绿萼梅，疏肝解郁、开胃升津；冻绿叶，止痛消食、健脾和胃；红豆蔻，燥湿散寒、醒脾消食；竹叶兰，清肺止咳、清热解毒；乌金草，平肝强心、养心安神。采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，促进脾的健运，以达醒脾消食、健脾和胃等功效。
本发明以绿萼梅、冻绿叶为原料，同时添加红豆蔻、竹叶兰、乌金草，制作出一种绿萼梅风味保健牛轧糖。其充分利用绿萼梅、冻绿叶的营养价值，与中药相互配伍，协同增效，从而达到醒脾消食、健脾和胃的功效。发明中，对原料进行酶解处理，有效的去除了原料中含有的苦味，制得的成品色泽柔和、香甜软糯、嚼劲十足，易保存，且保健功能突出，长期食用可明显改善人体胃纳不佳、消化不良的不适。其制作工艺简单，易于实现，经济效益、社会效益显著。
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1，一种绿萼梅风味保健牛轧糖，采用以下步骤制作：
A．绿萼梅预处理：取新鲜采摘的绿萼梅，洗净沥干，放入破壁机内，破碎3次，倒入容器内，加入绿萼梅重0.03%的纤维素酶，加热至38℃，保持10分钟，取出放入烘房内烘干至含水量低于10%，再通过装有140目网筛的过滤机过滤，制得绿萼梅粉；
B．冻绿叶预处理：取新鲜的冻绿叶，清洗干净，置沸水中漂烫5秒，放入装有120目网筛的打浆机内，加入冻绿叶重2倍的水，进行打浆，后取出后放入容器内中，加入冻绿叶重0.06%的半纤维酶、15%的白砂糖，加热至38℃，保持10分钟，再用100目网筛进行滤去残渣，制得冻绿叶浆；
C．中药材预处理：按重量比例取中药材红豆蔻40%、竹叶兰30%、乌金草30%，置容器内浸泡3小时，后取出放入中药煎煮机内，加入原料中药材重8倍的水，进行煎煮10分钟，再放入浆渣分离机进行浆渣分离，制成中药汁；
D．糖浆制作：取适量清水，放入夹层锅内，加入水重60%的细白砂糖、30%的浓麦芽糖、10%的中药汁、15%的冻绿叶浆，混合搅拌，中火熬煮至温度达到140℃，再通过180-200目的双联过滤器，反复过滤3次，制得冻绿叶中药混合糖浆；
E．混合、搅拌：取蛋白液40kg，放入容器内，用打蛋机搅打到硬性发泡，加入冻绿叶中药混合糖浆130kg、奶粉10kg、绿萼梅粉20kg，继续搅打至糖浆表面失去光泽即可；
F.切割、冷却：将搅拌后的混合糖浆放入压平机内，反复碾压3次，最后压成2厘米厚的扁方块，用切割机内切割成大小均匀的块状，室温下冷却，制得绿萼梅风味保健牛轧糖；
G.包装、检验、贮存：将冷却后的绿萼梅冻绿叶风味牛轧糖用食品级包装物进行包装，检验合格后于清洁、干燥、通风的库房中进行贮存。
本发明实施例1经8位胸膈痞闷、消化不良的消费者，连续食用10天，每日30克，症状明显缓解人数为5人，有效率为62.5%；连续食用20天，每日30克以上，症状明显缓解人数为6人，有效率为75%。
实施例2，一种绿萼梅风味保健牛轧糖，采用以下步骤制作：
A．绿萼梅预处理：取新鲜采摘的绿萼梅，洗净沥干，放入破壁机内，破碎4次，倒入容器内，加入绿萼梅重0.04%的纤维素酶，加热至42℃，保持15分钟，取出放入烘房内烘干至含水量低于10%，再通过装有140目网筛的过滤机过滤，制得绿萼梅粉；
B．冻绿叶预处理：取新鲜的冻绿叶，清洗干净，置沸水中漂烫5秒，放入装有120目网筛的打浆机内，加入冻绿叶重3倍的水，进行打浆，后取出后放入容器内中，加入冻绿叶重0.07%的半纤维酶、18%的白砂糖，加热至42℃，保持15分钟，再用100目网筛进行滤去残渣，制得冻绿叶浆；
C．中药材预处理：按重量比例取中药材红豆蔻30%、竹叶兰20%、乌金草25%、木香10%、芜菁子5%，置容器内浸泡4小时，后取出放入中药煎煮机内，加入原料中药材重9倍的水，进行煎煮15分钟，再放入浆渣分离机进行浆渣分离，制成中药汁；
D．糖浆制作：取适量清水，放入夹层锅内，加入水重70%的细白砂糖、40%的浓麦芽糖、12%的中药汁、20%的冻绿叶浆，混合搅拌，中火熬煮至温度达到142℃，再通过200目的双联过滤器，反复过滤4次，制得冻绿叶中药混合糖浆；
E．混合、搅拌：取蛋白液50kg，放入容器内，用打蛋机搅打到硬性发泡，加入冻绿叶中药混合糖浆140kg、奶粉20kg、绿萼梅粉30kg，继续搅打至糖浆表面失去光泽即可；
F.切割、冷却：将搅拌后的混合糖浆放入压平机内，反复碾压4次，最后压成2厘米厚的扁方块，用切割机内切割成大小均匀的块状，室温下冷却，制得绿萼梅风味保健牛轧糖；
G.包装、检验、贮存：将冷却后的绿萼梅冻绿叶风味牛轧糖用食品级包装物进行包装，检验合格后于清洁、干燥、通风的库房中进行贮存。
木香，为类圆形厚片，直径15-30毫米。表面显灰褐色或棕黄色，中部有明显菊花心状的放射纹理，间有暗褐色或灰褐色环纹，褐色油点（油室）散在，周边外皮显黄棕色至灰褐色，有纵皱纹。质坚。有特异香气，味苦。具有行气止痛、健脾消食的功效。用于胸脘胀痛、泻痢后重、食积不消、不思饮食。
芜菁子，为十字花科植物芜菁的种子。芜菁二年生草本，高达100厘米。块根肉质，球形。扁圆形或长圆形，外皮白色、黄色或红色，内面白色，无辣味。茎直立，有分枝，下部稍有毛，上部无毛。种子球形，褐色或浅棕黄色，表面有细网状纹。味辛、苦，性寒，具有养肝明目、行气利水、清热解毒的功效。主青盲、目暗、黄疸便结、小便不利、症积、疮疽。
本发明实施例2的作用机理：
绿萼梅，疏肝解郁、开胃升津；冻绿叶，止痛消食、健脾和胃；红豆蔻，燥湿散寒、醒脾消食；竹叶兰，清肺止咳、清热解毒；乌金草，平肝强心、养心安神；木香，行气止痛、健脾消食；芜菁子，养肝明目、行气利水。采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，促进脾的健运，以达醒脾消食、健脾和胃等功效。
本发明实施例2经14位胃纳不佳、消化不良的消费者，连续食用10天，每日30克，症状明显缓解人数为9人，有效率为64.28%；连续食用25天，每日35克以上，症状明显缓解人数为11人，有效率为78.57%。
实施例3，一种绿萼梅风味保健牛轧糖，采用以下步骤制作：
A．绿萼梅预处理：取新鲜采摘的绿萼梅，洗净沥干，放入破壁机内，破碎5次，倒入容器内，加入绿萼梅重0.05%的纤维素酶，加热至42℃，保持20分钟，取出放入烘房内烘干至含水量低于10%，再通过装有140目网筛的过滤机过滤，制得绿萼梅粉；
B．冻绿叶预处理：取新鲜的冻绿叶，清洗干净，置沸水中漂烫6秒，放入装有120目网筛的打浆机内，加入冻绿叶重4倍的水，进行打浆，后取出后放入容器内中，加入冻绿叶重0.08%的半纤维酶、20%的白砂糖，加热至42℃，保持20分钟，再用100目网筛进行滤去残渣，制得冻绿叶浆；
C．中药材预处理：按重量比例取中药材红豆蔻20%、竹叶兰15%、乌金草20%、木香10%、芜菁子15%、梧桐子8%、泡桐花12%，置容器内浸泡5小时，后取出放入中药煎煮机内，加入原料中药材重10倍的水，进行煎煮20分钟，再放入浆渣分离机进行浆渣分离，制成中药汁；
D．糖浆制作：取适量清水，放入夹层锅内，加入水重80%的细白砂糖、50%的浓麦芽糖、15%的中药汁、25%的冻绿叶浆，混合搅拌，中火熬煮至温度达到145℃，再通过200目的双联过滤器，反复过滤5次，制得冻绿叶中药混合糖浆；
E．混合、搅拌：取蛋白液60kg，放入容器内，用打蛋机搅打到硬性发泡，加入冻绿叶中药混合糖浆150kg、奶粉30kg、绿萼梅粉40kg，继续搅打至糖浆表面失去光泽即可；
F.切割、冷却：将搅拌后的混合糖浆放入压平机内，反复碾压4次，最后压成2厘米厚的扁方块，用切割机内切割成大小均匀的块状，室温下冷却，制得绿萼梅风味保健牛轧糖；
G.包装、检验、贮存：将冷却后的绿萼梅冻绿叶风味牛轧糖用食品级包装物进行包装，检验合格后于清洁、干燥、通风的库房中进行贮存。
梧桐子，种子球形，状如豌豆，直径约7毫米，表面黄棕色至棕色，微具光泽，有明显隆起的网状皱纹。质轻而硬，外层种皮较脆易破裂，内层种皮坚韧。剥除种皮，可见淡红色的数层外胚乳，内为肥厚的淡黄色内胚乳，油质，子叶2片薄而大，紧贴在内胚乳上，胚根在较小的一端。以饱满、完整、淡绿色者为佳。具有顺气和胃、健脾消食、止血的功效。主胃脘疼痛、伤食腹泻、疝气、须发早白、小儿口疮。
泡桐花，长7-12厘米。花萼灰褐色，长2-2.5厘米，质厚，裂片被柔毛，内表面较密；花冠白色，干者外面灰黄色至灰棕色，密被毛茸，内面色浅，腹部具紫色斑点，筒部毛茸稀少。气微香，味微苦。具有清肺利咽、解毒消肿的功效。主肺热咳嗽、急性扁桃体炎、菌痢、急性肠火、急性结膜火、腮腺火、疖肿、疮癣。
本发明实施例3的作用机理：
绿萼梅，疏肝解郁、开胃升津；冻绿叶，止痛消食、健脾和胃；红豆蔻，燥湿散寒、醒脾消食；竹叶兰，清肺止咳、清热解毒；乌金草，平肝强心、养心安神；木香，行气止痛、健脾消食；芜菁子，养肝明目、行气利水；梧桐子，顺气和胃、健脾消食；泡桐花，清肺利咽、解毒消肿。采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，促进脾的健运，以达醒脾消食、健脾和胃等功效。
本发明实施例3经21位胃纳不佳、消化不良的消费者，连续食用20天，每日30克，症状明显缓解人数为16人，有效率为76.19%；连续食用30天，每日40克以上，症状明显缓解人数为18人，有效率为85.71%。
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 (2)
1.一种绿萼梅风味保健牛轧糖，其特征在于，采用如下步骤制作：
A．绿萼梅预处理：取新鲜采摘的绿萼梅，洗净沥干，放入破壁机内，破碎3-5次，倒入容器内，加入绿萼梅重0.03-0.05%的纤维素酶，加热至38-42℃，保持10-20分钟左右，取出放入烘房内烘干至含水量低于10%，再通过装有120-140目网筛的过滤机过滤，制得绿萼梅粉；
B．冻绿叶预处理：取新鲜的冻绿叶，清洗干净，置沸水中漂烫5-6秒左右，放入装有100-120目网筛的打浆机内，加入冻绿叶重2-4倍的水，进行打浆，后取出后放入容器内中，加入冻绿叶重0.06-0.08%的半纤维素酶、15-20%的白砂糖，加热至38-42℃，保持10-20分钟，再用80-100目网筛进行滤去残渣，制得冻绿叶浆；
C．中药材预处理：按一定比例取中药材红豆蔻、竹叶兰、乌金草，置容器内浸泡3-5小时，后取出放入中药煎煮机内，加入原料中药材重8-10倍的水，进行煎煮10-20分钟左右，再放入浆渣分离机进行浆渣分离，制成中药汁；
D．糖浆制作：取适量清水，放入夹层锅内，加入水重60-80%的细白砂糖、30-50%的浓麦芽糖、10-15%的中药汁、15-25%的冻绿叶浆，混合搅拌，中火熬煮至温度达到140-145℃，再通过180-200目的双联过滤器，反复过滤3-5次，制得冻绿叶中药混合糖浆；
E．混合、搅拌：取蛋白液40-60重量份，放入容器内，用打蛋机搅打到硬性发泡，加入冻绿叶中药混合糖浆130-150重量份、奶粉10-30重量份、绿萼梅粉20-40重量份，继续搅打至糖浆表面失去光泽即可；
F.切割、冷却：将搅拌后的混合糖浆放入压平机内，反复碾压3-4次，最后压成1-2厘米厚的扁方块，用切割机内切割成大小均匀的块状，室温下冷却，制得绿萼梅风味保健牛轧糖；
G.包装、检验、贮存：将冷却后的绿萼梅冻绿叶风味牛轧糖用食品级包装物进行包装，检验合格后于清洁、干燥、通风的库房中进行贮存。
2.根据权利要求1所述的一种绿萼梅风味保健牛轧糖，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：红豆蔻20-40%、竹叶兰15-30%、乌金草20-30%。
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