CN108740255A - 果薯脯的制作组合物 - Google Patents
果薯脯的制作组合物 Download PDFInfo
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Classifications
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
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- Molecular Biology (AREA)
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Abstract
本发明涉及食品技术领域,公开了果薯脯的制作组合物,包括以下重量份数的组分:蔬果120‑180、红薯120‑180、黑豆80‑100、大血藤15‑18、玉竹8‑10、蔓荆子3‑9、佩兰4‑7、秦艽4‑6、增稠剂2‑3、甜味剂8‑14;与现有技术相比,本方案黑豆为君药,补脾促消化,护肝益肾,可强化红薯的补肾作用;大血藤和佩兰为臣药,补血护肝,增强心肺功能,消炎利尿,更能发挥黑豆的补肾;玉竹、蔓荆子和秦艽为佐药,增强黑豆、大血藤、佩兰的保健作用,养肝护肾,益气血,调理五脏,滋养肾脏的效果明显,使得整个果薯脯不仅具有调理五脏的多种保健作用,更具有针对肾脏的保健作用,且作用效果明显。
Description
技术领域
本发明属于食品技术领域,特别涉及果薯脯的制作组合物。
背景技术
果脯是中国的传统美食,是以果蔬为原料,用糖料腌制后加工成的食品,作为小吃或零食直接食用,其含有易为人体吸收利用的转化糖,此外,还含有大量的果酸、矿物质及多种维生素,具有一定的营养价值。现代人由于生活方式、饮食习惯的改变,以及环境污染的加剧,人体出现机能退化,可以通过食用保健性食品来加以改善,而目前果脯的生产方法较为传统,营养成分和口味比较单一。
针对这个问题,中国发明专利申请号为201610693524.2提出了一种紫薯健身果复合脯,是由以下重量份的原料制成:紫薯100~200份、健身果100~200份、小麦50~80份、黄米50~80份、青笋8~15份、水适量、雪莲5~9份、月季花2~4份、柠檬草2~3份、荷叶2~5份、玉米须1~3份、增稠剂1~2份、麦芽糖醇7~13份、核桃粉4~7份。以上方案通过将紫薯、健身果、青笋等果蔬营养成分引入到复合脯当中,同时添加雪莲、核桃粉等保健有益成分,其味美爽口、风味独特,含有丰富的矿质原素、果酸及多种维生素,易于消化吸收,具有非常好的食疗保健效果。
以上方案通过健身果及紫薯的配合,解决了现有技术中存在的不足,但该方案仍然存在以下缺陷,以上方案起到的保健作用较多,并没有针对性,保健效果一般。
发明内容
本发明意在提供一种保健效果多,并对肾具有针对性保健作用的果薯脯的制作组合物。
本方案中果薯脯的制作组合物,包括以下重量份数的组分:蔬果120-180、红薯120-180、黑豆80-100、大血藤15-18、玉竹8-10、蔓荆子3-9、佩兰4-7、秦艽4-6、增稠剂2-3、甜味剂8-14。
本方案的技术原理为:蔬果泛指蔬菜和水果;蔬果是中国居民膳食中食物构成的主要组成部分,它们富含人体所必需的维生素、无机盐和膳食纤维,含蛋白质和脂肪很少;由于蔬果中含有各种有机酸、芳香物质和红、绿、黄、蓝、紫等色素成分,人们可以烹调出口味各异,花样繁多的佳肴,对增加食欲,促进消化具有重要意义。
红薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,有“长寿食品”之誉。含糖量达到15%-20%;有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效;甘薯补虚,健脾开胃,强肾阴。
黑豆味甘,性平;入脾、肾经;具有消肿下气、润肺燥热、活血利水、祛风除痹、补血安神、明目健脾、补肾益阴、解毒的作用;用于水肿胀满、风毒脚气、黄疸浮肿、风痹痉挛、产后风疼、口噤、痈肿疮毒,可解药毒,制风热而止盗汗,乌发黑发以及延年益寿的功能。
玉竹性平,味甘;归肺、胃经;滋阴润肺,生津养胃;用于阴虚燥咳,烦渴口干,内热消渴。
大血藤味苦,性平;归大肠、肝经;清热解毒,活血,祛风止痛。用于脾胃虚弱,食欲不振,大便溏泻,白带过多,暑湿吐泻,胸闷腹胀;炒白扁豆健脾化湿,用于脾虚泄泻,白带过多。
蔓荆子味辛、苦,性微寒;入心、肺、胃经;疏散风热,清利头目,除湿处关节;外感头痛,偏正头风,昏晕目暗,赤眼多泪,目睛内痛,齿龈肿痛,湿痹拘挛。
佩兰味辛,性平;归脾、胃、肺经;有芳香化湿,醒脾开胃,发表解暑的作用;用于湿浊中阻,脘痞呕恶,口中甜腻,口臭,多涎,暑湿表证,湿温初起,发热倦怠,胸闷不舒。
秦艽味辛、苦,性平;归胃、肝、胆经;有祛风湿,清湿热,止痹痛,退虚热的作用;用于风湿痹痛,中风半身不遂,筋脉拘挛,骨节酸痛,湿热黄疸,骨蒸潮热,小儿疳积发热。
增稠剂使得以上食材和药材搅拌的溶液更加粘稠,更易成型为果薯脯。
甜味剂用来调节整个果薯脯的味道,使得果薯脯更加可口。
与现有技术相比,本方案的有益效果在于:本方案黑豆为君药,补脾促消化,护肝益肾,可强化红薯的补肾作用;大血藤和佩兰为臣药,补血护肝,增强心肺功能,消炎利尿,更能发挥黑豆的补肾;玉竹、蔓荆子和秦艽为佐药,增强黑豆、大血藤、佩兰的保健作用,养肝护肾,益气血,调理五脏,滋养肾脏的效果明显,使得整个果薯脯不仅具有调理五脏的多种保健作用,更具有针对肾脏的保健作用,且作用效果明显。
进一步,蔬果为番茄、苹果、南瓜、桃子中的一种或者多种。番茄、苹果、南瓜、桃子水果,汁液更多,营养更加丰富,使得果薯脯更具保健作用。
进一步,增稠剂为淀粉。可使以上食材和药材搅拌的溶液变得更加粘稠。
进一步,甜味剂为木糖醇。木糖醇做糖尿病人的甜味剂、营养补充剂和辅助治疗剂:木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的三多症状(多食、多饮、多尿),是最适合糖尿病患者食用的营养性的食糖代替品。
进一步,包括以下重量份数的组分:蔬果140-160、红薯140-160、黑豆85-95、大血藤16-17、玉竹9、蔓荆子5-8、佩兰5-6、秦艽5、增稠剂2、甜味剂10-12。
进一步,包括以下重量份数的组分:蔬果150、红薯150、黑豆90、大血藤16、玉竹9、蔓荆子6、佩兰5、秦艽5、增稠剂2、甜味剂11。
附图说明
图1为本发明实施例果薯脯的制作组合物中的一种打浆装置的示意图。
具体实施方式
下面通过具体实施方式对本发明作进一步详细的说明:
说明书附图中的附图标记包括:机架1、打浆筒2、上打浆叶片3、上转轴4、封盖5、上摩擦辊6、上电机7、气缸8、第一按钮9、第一传动摩擦辊10、第二传动摩擦辊11、下打浆叶片12、下转轴13、下摩擦辊14、轴承15、楔块16、连动楔杆17、主动楔杆18、打气筒19、活塞20、磁铁21、电磁铁22、第三弹簧23、第二弹簧24、第一弹簧25。
实施例中相关数据如表1所示:
表1:单位(g)
以实施例4为例,对果薯脯的制作组合物制作成果薯脯的方法进行说明,如图1所示,需要使用一种打浆装置,打浆装置包括机架1,机架1上通过螺栓固定有打浆筒2,打浆筒2上开有入料口,入料口上封闭有封盖5,打浆筒2顶壁间歇配合有上转轴4,上转轴4上焊接有上打浆叶片3,打浆筒2底壁间歇配合有下转轴13,下转轴13上焊接有下打浆叶片12,上打浆叶片3和下打浆叶片12均位于打浆筒2内,机架1上滑动连接有上电机7,上电机7的输出轴与上转轴4相焊接,机架1上还通过固定有气缸8,气缸8的输出轴与上电机7相焊接,上转轴4上平键连接有上摩擦辊6,上摩擦辊6相抵有第一传动摩擦辊10,第一传动摩擦辊10同轴相连有第二传动摩擦辊11,下转轴13上平键连接有下摩擦辊14,下摩擦辊14与第二传动摩擦辊11相抵,机架1上滑动连接有轴承15,下转轴13连接在轴承15内,轴承15与机架1之间连接有第一弹簧25,轴承15上焊接有第一楔块16,楔块16相抵有连动楔杆17,连动楔杆17与机架1之间焊接有第二弹簧24,连动楔杆17相抵有主动楔杆18,主动楔杆18焊接在气缸8的输出轴上,机架1上焊接有打气筒19,打气筒19内滑动连接有活塞20,活塞20与打气筒19底壁之间焊接有第三弹簧23,打气筒19与连通有出气管,出气管上连通有两个喷气管,喷气管的出口与打浆筒2连通,活塞20上安装有磁铁21,机架1上安装有与磁铁21相斥的电磁铁22,机架1上安装有用于控制对电磁铁22通断电的第一按钮9,主动楔杆18用于与第一按钮9相抵,步骤为:
(1)清洗:选取番茄150g、红薯150g、黑豆90g、大血藤16g、玉竹9g、蔓荆子6g、佩兰5g、秦艽5g,使用清水对以上食材和药材进行清洗。
(2)处理:将番茄和红薯去皮切块,然后与黑豆一起投入到打浆筒2内,启动上电机7,上电机7带动上转轴4和上摩擦辊6转动,上转轴4带动上打浆叶片3转动,上摩擦辊6带动第一传动摩擦辊10转动,第一传动摩擦辊10带动第二摩擦辊转动,第二摩擦辊将带动下摩擦辊14转动,下摩擦辊14将带动下转轴13转动,下转轴13将带动下打浆叶片12转动;启动气缸8,气缸8带动上电机7上、下往复地运动,上电机7也将通过上转轴4带动上打浆叶片3上、下往复地运动,气缸8也带动主动楔杆18上、下往复地运动,主动楔杆18将与连动楔杆17分离和相抵,并在第二弹簧24的作用下,使得连动楔杆17左、右往复地运动,从而使得楔块16上、下地往复运动,楔块16通过轴承15带动下转轴13往复运动,下转轴13也带动下打浆叶片12上、下地往复运动,从而使得上打浆叶片3和下打浆叶片12转动地同时,进行上、下地往复运动地对番茄、红薯和黑豆作用,使得打浆效果更好、打浆效率更高;另一方面在主动楔杆18上、下往复运动的同时,主动楔杆18上也往复地与第一按钮9相抵,主动楔杆18与第一按钮9相抵时,电磁铁22通电,电磁铁22与磁铁21之间的相斥力,将推动活塞20向打气筒19内运动,活塞20将把打气筒19内气体推入到打浆筒2的底部,并使得浆水进一步搅动,更加增强搅拌效果,并提高搅拌效率;搅拌15min,然后过滤浆水备用。
(3)料理:大血藤16g、玉竹9g、蔓荆子6g、佩兰5g、秦艽5g将浸泡在冷水中15min,然后蒸煮20min,得到混合溶液。
(4)混合:将浆水、混合溶液混合,并放入淀粉2g、木糖醇11g,搅拌均匀,得到搅拌溶液。
(5)成型:将搅拌溶液上锅熬煮30min,得到可溶性固定物达到60%的半成品后出锅,再将半成品放入到烘焙箱内,温度控制在70℃,烘焙6小时得成品。
实施例1-3、5-7与实施例4区别在于,如表1中所示的相应参数的改变。
实施例8与实施例4区别在于,实施例8未加入黑豆。
实施例9与实施例4区别在于,实施例9未加入大血藤。
实施例10与实施例4区别在于,实施例10未加入佩兰。
对比例1为背景技术中中国发明专利申请号为201610693524.2提出的一种紫薯健身果复合脯。
实验:
取550只小白鼠,其中公312例,母238例,年龄1.5~2岁,将其随机分配为11组,每组50只。
以上1~11组分别食用以下实施例中的果薯脯,1-10及对比例1中的果薯脯。
实验人员对以上1-11组的小白鼠,针对肾健康指标进行比较;
肾健康指标:1-5为差,6-10为中,10-15为良,16-20为优。
如表2所示:
表2:
组数 | 肾健康指标 |
1 | 18.23 |
2 | 17.45 |
3 | 19.12 |
4 | 19.85 |
5 | 18.98 |
6 | 17.89 |
7 | 17.89 |
8 | 13.74 |
9 | 14.85 |
10 | 16.96 |
11 | 15.58 |
从表2中可以看出,本发明的果薯脯的制作组合物,补肾的作用明显高于对比例1。
从表2可以看出,本发明的果薯脯的制作组合物中未加入黑豆,未加入大血藤,未加入佩兰,的实施例中对补肾的作用均有不同程度的影响。
结论:
从结果表明,本发明的果薯脯的制作组合物,具有良好的调理五脏,助消化,益脾补气、滋阴补肾的保健作用,且作用明显。
从结果表明,本发明的果薯脯的制作组合物,对补肾按影响程度大小进行排序为未加入黑豆的实施例、未加入大血藤的实施例、未加入佩兰的实施例、未加入土木香的实施例。
Claims (6)
1.果薯脯的制作组合物,其特征在于,包括以下重量份数的组分:蔬果120-180、红薯120-180、黑豆80-100、大血藤15-18、玉竹8-10、蔓荆子3-9、佩兰4-7、秦艽4-6、增稠剂2-3、甜味剂8-14。
2.根据权利要求1所述的果薯脯的制作组合物,其特征在于:所述蔬果为番茄、苹果、南瓜、桃子中的一种或者多种。
3.根据权利要求2所述的果薯脯的制作组合物,其特征在于:所述增稠剂为淀粉。
4.根据权利要求3所述的果薯脯的制作组合物,其特征在于:所述甜味剂为木糖醇。
5.根据权利要求1所述的果薯脯的制作组合物,其特征在于:包括以下重量份数的组分:蔬果140-160、红薯140-160、黑豆85-95、大血藤16-17、玉竹9、蔓荆子5-8、佩兰5-6、秦艽5、增稠剂2、甜味剂10-12。
6.根据权利要求5所述的果薯脯的制作组合物,其特征在于:包括以下重量份数的组分:蔬果150、红薯150、黑豆90、大血藤16、玉竹9、蔓荆子6、佩兰5、秦艽5、增稠剂2、甜味剂11。
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