CN108902823A - 一种提高藕粉口感的制备方法 - Google Patents
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Abstract
本发明公开了一种提高藕粉口感的制备方法,包括如下步骤:将枸杞子、五味子、炒麦芽、佛手、川贝、甘草粉碎,过筛,加入水,大火烧开,小火煎煮,过滤得到滤液;将藕粉、荞麦粉、甜高粱粉、糯米粉、黄芪、桑椹、大枣、玉竹粉碎,过筛,加入水搅拌,搅拌过程中加热,加入玉米糖浆、麦芽糖、豆浆粉、白糖粉、香兰素,浓缩,胶体磨中碾磨均匀,干燥,粉碎得到口感好的藕粉。本发明提出的提高藕粉口感的制备方法,所得藕粉比传统的藕粉不仅增加了更多的营养成分,而且明显改善了口感,同时具有极好的滋补功效,养心安神,并且易于消化吸收,适合各类人群服用,冲服过程简单,食用方便,易于运输。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种提高藕粉口感的制备方法。
背景技术
近年来,随着社会经济的发展和人民生活水平的提高,人们对肌肤毛发的保养也越来越重视。当前人们生活工作压力较大,很多人身体代谢能力下降,藕粉是莲藕的地下茎藕制成的,藕粉具有营养丰富、清热凉血、通便止泻、健脾开胃、益血生肌、止血散瘀的功效;中医认为藕能补五脏,和脾胃,益血补气。生藕性味甘凉,加工成藕粉后其性由凉转温,目前藕粉存在口感差的技术问题。
发明内容
基于背景技术存在的技术问题,本发明提出了一种提高藕粉口感的制备方法,所得藕粉比传统的藕粉不仅增加了更多的营养成分,而且明显改善了口感,同时具有极好的滋补功效,养心安神,并且易于消化吸收,适合各类人群服用,冲服过程简单,食用方便,易于运输。
本发明提出的一种提高藕粉口感的制备方法,包括如下步骤:
S1、将枸杞子、五味子、炒麦芽、佛手、川贝、甘草粉碎,过筛,加入水,大火烧开,小火煎煮,过滤得到滤液;
S2、将藕粉、荞麦粉、甜高粱粉、糯米粉、黄芪、桑椹、大枣、玉竹粉碎,过筛,加入水搅拌,搅拌过程中加热,加入玉米糖浆、麦芽糖、豆浆粉、白糖粉、香兰素,浓缩,胶体磨中碾磨均匀,干燥,粉碎得到口感好的藕粉。
优选地,S1中,筛网为100目。
优选地,S1中,小火煎煮时间为2-3h。
优选地,S1中,枸杞子、五味子、炒麦芽、佛手、川贝、甘草、水的重量比为4-6:4-10:3-7:4-10:4-8:6-14:60-100。
优选地,S2中,搅拌过程中加热至60-70℃。
优选地,S2中,浓缩至含水量为70-80wt%。
优选地,S2中,干燥至含水量为1.2-2wt%,干燥温度为120-140℃,干燥压力为4-7个大气压。
优选地,S2中,藕粉、荞麦粉、甜高粱粉、糯米粉、黄芪、桑椹、大枣、玉竹、水、玉米糖浆、麦芽糖、豆浆粉、白糖粉、香兰素的重量比为80-100:6-14:8-16:10-20:2-4:4-6:8-14:10-16:300-600:4-10:2-4:6-14:2-4:2-4。
本发明采用藕粉与荞麦粉、甜高粱粉、糯米粉复配为主料,比传统的藕粉不仅增加了更多的营养成分,而且明显改善了口感,配以黄芪、桑椹、大枣、玉竹具有极好的滋补功效,养心安神,而且易于消化吸收,适合各类人群服用,冲服过程简单,食用方便且易于运输。
其中枸杞子、五味子可奠定健脾益气之组方基础,健脾当以扶助气血为根,兼顾气阴,配合炒麦芽、佛手滋润营阴,并以酸味补肝法以助脾胃健运;川贝、甘草益肺阴清热凉血,清泻肺热,补益肝肾,延缓衰老,治理在本,调理在标,枸杞子、五味子、炒麦芽、佛手、川贝、甘草复配具有除斑、祛皱、消肿、乌发及延寿益寿抗衰之效。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种提高藕粉口感的制备方法,包括如下步骤:
S1、将4kg枸杞子、10kg五味子、3kg炒麦芽、10kg佛手、4kg川贝、14kg甘草粉碎,过100目筛,加入60kg水,大火烧开,小火煎煮3h,过滤得到滤液;
S2、将80kg藕粉、14kg荞麦粉、8kg甜高粱粉、20kg糯米粉、2kg黄芪、6kg桑椹、8kg大枣、16kg玉竹粉碎,过150目筛,加入300kg水搅拌,搅拌过程中加热至70℃,加入4kg玉米糖浆、4kg麦芽糖、6kg豆浆粉、4kg白糖粉、2kg香兰素,浓缩至含水量为80wt%,胶体磨中碾磨均匀,干燥至含水量为1.2wt%,干燥温度为140℃,干燥压力为4个大气压,粉碎得到口感好的藕粉。
实施例2
一种提高藕粉口感的制备方法,包括如下步骤:
S1、将6kg枸杞子、4kg五味子、7kg炒麦芽、4kg佛手、8kg川贝、6kg甘草粉碎,过100目筛,加入100kg水,大火烧开,小火煎煮2h,过滤得到滤液;
S2、将100kg藕粉、6kg荞麦粉、16kg甜高粱粉、10kg糯米粉、4kg黄芪、4kg桑椹、14kg大枣、10kg玉竹粉碎,过150目筛,加入600kg水搅拌,搅拌过程中加热至60℃,加入10kg玉米糖浆、2kg麦芽糖、14kg豆浆粉、2kg白糖粉、4kg香兰素,浓缩至含水量为70wt%,胶体磨中碾磨均匀,干燥至含水量为2wt%,干燥温度为120℃,干燥压力为7个大气压,粉碎得到口感好的藕粉。
实施例3
一种提高藕粉口感的制备方法,包括如下步骤:
S1、将4.5kg枸杞子、8kg五味子、4kg炒麦芽、8kg佛手、5kg川贝、12kg甘草粉碎,过100目筛,加入70kg水,大火烧开,小火煎煮2.8h,过滤得到滤液;
S2、将85kg藕粉、12kg荞麦粉、10kg甜高粱粉、18kg糯米粉、2.5kg黄芪、5.5kg桑椹、10kg大枣、14kg玉竹粉碎,过150目筛,加入400kg水搅拌,搅拌过程中加热至66℃,加入6kg玉米糖浆、3.5kg麦芽糖、8kg豆浆粉、3.5kg白糖粉、2.5kg香兰素,浓缩至含水量为77wt%,胶体磨中碾磨均匀,干燥至含水量为1.4wt%,干燥温度为135℃,干燥压力为5个大气压,粉碎得到口感好的藕粉。
实施例4
一种提高藕粉口感的制备方法,包括如下步骤:
S1、将5.5kg枸杞子、6kg五味子、6kg炒麦芽、6kg佛手、7kg川贝、8kg甘草粉碎,过100目筛,加入90kg水,大火烧开,小火煎煮2.2h,过滤得到滤液;
S2、将95kg藕粉、8kg荞麦粉、14kg甜高粱粉、12kg糯米粉、3.5kg黄芪、4.5kg桑椹、12kg大枣、12kg玉竹粉碎,过150目筛,加入500kg水搅拌,搅拌过程中加热至64℃,加入8kg玉米糖浆、2.5kg麦芽糖、12kg豆浆粉、2.5kg白糖粉、3.5kg香兰素,浓缩至含水量为73wt%,胶体磨中碾磨均匀,干燥至含水量为1.8wt%,干燥温度为125℃,干燥压力为6个大气压,粉碎得到口感好的藕粉。
实施例5
一种提高藕粉口感的制备方法,包括如下步骤:
S1、将5kg枸杞子、7kg五味子、5kg炒麦芽、7kg佛手、6kg川贝、10kg甘草粉碎,过100目筛,加入80kg水,大火烧开,小火煎煮2.2-2.8h,过滤得到滤液;
S2、将90kg藕粉、10kg荞麦粉、12kg甜高粱粉、15kg糯米粉、3kg黄芪、5kg桑椹、11kg大枣、13kg玉竹粉碎,过150目筛,加入450kg水搅拌,搅拌过程中加热至65℃,加入7kg玉米糖浆、3kg麦芽糖、10kg豆浆粉、3kg白糖粉、3kg香兰素,浓缩至含水量为75wt%,胶体磨中碾磨均匀,干燥至含水量为1.6wt%,干燥温度为130℃,干燥压力为5.5个大气压,粉碎得到口感好的藕粉。
选取200例因毒素内瘀而患有粉刺、脱发、头发早白的女性,年龄26-43岁,分为试验组50例、对照组50例。两组病人年龄、健康状态、主要症状等比较均无显著性差异,具有可比性。试验组服用实施例5所得营养全面的藕粉,对照组服用普通藕粉。
观察粉刺、脱发、头发早白的临床症状;其中痊愈:临床症状全部消失;好转:临床症状减轻;控制:临床症状不再加重;无效:临床症状无改善或继续加重。
试验组 | 对照组 | |
n | 100 | 100 |
痊愈 | 25 | 6 |
好转 | 50 | 40 |
控制 | 20 | 24 |
无效 | 5 | 30 |
不良反应,% | 0 | 0 |
总有效率,% | 95 | 70 |
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种提高藕粉口感的制备方法,其特征在于,包括如下步骤:
S1、将枸杞子、五味子、炒麦芽、佛手、川贝、甘草粉碎,过筛,加入水,大火烧开,小火煎煮,过滤得到滤液;
S2、将藕粉、荞麦粉、甜高粱粉、糯米粉、黄芪、桑椹、大枣、玉竹粉碎,过筛,加入水搅拌,搅拌过程中加热,加入玉米糖浆、麦芽糖、豆浆粉、白糖粉、香兰素,浓缩,胶体磨中碾磨均匀,干燥,粉碎得到口感好的藕粉。
2.根据权利要求1所述提高藕粉口感的制备方法,其特征在于,S1中,筛网为100目。
3.根据权利要求1或2所述提高藕粉口感的制备方法,其特征在于,S1中,小火煎煮时间为2-3h。
4.根据权利要求1-3任一项所述提高藕粉口感的制备方法,其特征在于,S1中,枸杞子、五味子、炒麦芽、佛手、川贝、甘草、水的重量比为4-6:4-10:3-7:4-10:4-8:6-14:60-100。
5.根据权利要求1-4任一项所述提高藕粉口感的制备方法,其特征在于,S2中,搅拌过程中加热至60-70℃。
6.根据权利要求1-5任一项所述提高藕粉口感的制备方法,其特征在于,S2中,浓缩至含水量为70-80wt%。
7.根据权利要求1-6任一项所述提高藕粉口感的制备方法,其特征在于,S2中,干燥至含水量为1.2-2wt%,干燥温度为120-140℃,干燥压力为4-7个大气压。
8.根据权利要求1-7任一项所述提高藕粉口感的制备方法,其特征在于,S2中,藕粉、荞麦粉、甜高粱粉、糯米粉、黄芪、桑椹、大枣、玉竹、水、玉米糖浆、麦芽糖、豆浆粉、白糖粉、香兰素的重量比为80-100:6-14:8-16:10-20:2-4:4-6:8-14:10-16:300-600:4-10:2-4:6-14:2-4:2-4。
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