CN108968049A - 一种体质方发酵休闲食品及其制作方法 - Google Patents
一种体质方发酵休闲食品及其制作方法 Download PDFInfo
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- CN108968049A CN108968049A CN201810871196.XA CN201810871196A CN108968049A CN 108968049 A CN108968049 A CN 108968049A CN 201810871196 A CN201810871196 A CN 201810871196A CN 108968049 A CN108968049 A CN 108968049A
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Abstract
本发明涉及食品技术领域,尤其涉及一种体质方发酵休闲食品。包括食品、酵素和体质方,其中食品为水果,食品和酵素的配比为1:1~5:1,食品和体质方的配比为:5000:50~5000:3,酵素包括红糖、柠檬、双歧杆菌,红糖:双歧杆菌配比范围为200:6~200:1,柠檬:双歧杆菌配比范围为30:6~30:1。具有防治心脑血管疾病,清除体内自由基减缓衰老,杀菌消炎抗微生物的作用,还具有调节人体免疫系统、保肝利胆、舒风散热清凉止血、抗癌的作用。还具有助消化,疏肝利胆的作用。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种体质方发酵休闲食品及其制作方法。
背景技术
随着人们生活水平的提高,人们对食品的健康和营养要求越来越高,对药品的口感也提出较高的要求。而传统的单纯食用水果等食品不能达到功能性的养生保健的作用。对于单独食用酵素和综合性材料混合成的体质方,在心理上有种吃药的障碍,不方便,尤其是老人和小孩,很不喜欢吃药。
发明内容
为了解决上述问题并而提出一种体质方发酵休闲食品及其制作方法。
一种体质方发酵休闲食品,其特征在于:包括食品、酵素和体质方,其中食品为水果,食品和酵素的配比为1:1~5:1,食品和体质方的配比为:5000:50~5000:3。
优选的,所述的水果是青梅。
优选的,所述的酵素包括红糖、柠檬、双歧杆菌,红糖:双歧杆菌配比范围为200:6~200:1,柠檬:双歧杆菌配比范围为30:6~30:1。
优选的,所述的体质方按重量份,包括竹茹0.5~4、厚朴0.3~3.5、银花1~5、赤芍0.3~3、白芍0.3~3、丹皮0.2~4、红花0.1~2.5、大黄0.1~2、干姜0.1~3、枳壳0.1~3.5。
优选的,所述的体质方按重量份还包括陈皮0.1~2、薄荷0.1~5。
优选的,按重量份,竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g,青梅5000g,红糖3333g、柠檬500g、双歧杆菌50g。
优选的,所述的体质方按重量份,包括党参2~6,厚朴1~3,茯苓1~3,麦芽1~4,陈皮0.5~2,枳壳0.5~3,丁香0.5~4,川断1~3,甘草0.5~4,竹茹0.2~1,薄荷0.2~5。
优选的,按重量份,包括党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒,青梅5000g,红糖3333g、柠檬500g、双歧杆菌50g。
一种体质方发酵休闲食品的制作方法,步骤如下:
步骤(1),先将竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g分别洗干净,并充分混合打碎,制作成配方组A;
步骤(2),取一玻璃器皿,并进行洗净,然后用开水烫过;
步骤(3),将青梅5000g洗净阴干去柄;柠檬500g用盐搓洗切片;红糖3333g和双歧杆菌50g混合制成配方组B;
步骤(4),先取步骤(3)中组分和配方组A层层叠放入步骤(2)中的玻璃器皿,并压紧;
步骤(5),将步骤(4)中的玻璃器皿上盖紧盖子,并在盖子上留一小孔;
步骤(6),将上述的玻璃器皿放在36℃恒温环境;
步骤(7),初期每三天晃动上述玻璃器皿,使得玻璃器皿内的组分充分混合;
步骤(8),待液面没过所有物质后静置;
步骤(9),180天后将青梅捞出,在无菌环境下阴干包装,即可食用。
一种体质方发酵休闲食品的制作方法,步骤如下:
步骤(1),先将党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒分别洗干净,并充分混合打碎,制作成配方组C;
步骤(2),取一玻璃器皿,并进行洗净,然后用开水烫过;
步骤(3),将青梅5000g洗净阴干去柄;柠檬500g用盐搓洗切片;红糖3333g和双歧杆菌50g混合制成配方组D;
步骤(4),先取步骤(3)中组分和配方组A层层叠放入步骤(2)中的玻璃器皿,并压紧;
步骤(5),将步骤(4)中的玻璃器皿上盖紧盖子,并在盖子上留一小孔;
步骤(6),将上述的玻璃器皿放在36℃恒温环境;
步骤(7),初期每三天晃动上述玻璃器皿,使得玻璃器皿内的组分充分混合;
步骤(8),待液面没过所有物质后静置;
步骤(9),180天后将青梅捞出,在无菌环境下阴干包装,即可食用。
竹茹,中含有多糖、氨基酸、酚性物质、树脂类(活血消肿,驱风止痛作用)、黄酮类成分(抗菌防病,)、松柏醛(抗真菌;前列腺素生物合成抑制剂;消肿)、对香豆酸、阿魏酸、香荚兰酸等成分。其中,黄酮类成分具有防治心脑血管疾病,如能降低血管的脆性,改善血管的通透性、降低血脂和胆固醇,防治老年高血压、脑溢血、冠心病、心绞痛、扩张冠状血管,增加冠脉流量。许多黄酮类成分具有止咳、祛痰、平喘及抗菌的活性,同时具有护肝、解肝毒、抗真菌、治疗急、慢性肝炎、肝硬化及抗自由基和抗氧化作用。对香豆酸对金黄色葡萄球菌、痢疾杆菌、大肠杆菌及绿脓杆菌均有不同程度的抑制作用。有降血脂作用。香荚兰酸具有杀菌作用。阿魏酸能清除自由基,促进清除自由基的酶的产生,增加谷胱甘肽转硫酶和醌还原酶的活性,并抑制酪氨酸酶活性,来调节人体生理机能。 阿魏酸还具有抗血小板聚集,抑制血小板5~羟色胺释放,抑制血小板血栓素A2(TXA2)的生成,增强前列腺素活性,镇痛,缓解血管痉挛等作用。是生产用于治疗心脑血管疾病及白细胞减少等症药品的基本原料。如心血康、利脉胶囊、太太口服液等等,它同时在人体中可起到健美和保护皮肤的作用。
厚朴,含挥发油、生物碱、皂苷、鞣质等。其中,生物碱具有利尿消肿、抗肿瘤、抗病原体、抗心律失常的作用。皂苷具有抗菌的活性或解热、镇静、抗癌等有价值的生物活性,具有多种生物活性,如抗肿瘤、抗炎、免疫调节、抗病毒、抗真菌、杀精子、保肝活性等。鞣质能凝固微生物体内的原生质,故有抑菌作用,有些鞣质具抗病毒作用,如贯众能抑制多种流感病毒。鞣质可用作生物碱及某些重金属中毒时的解毒剂,还具较强的还原性,可清除生物体内的超氧自由基,延缓衰老,具有抗变态反应、抗炎、驱虫、降血压等作用。
银花,含挥发油、木犀草素Ⅰ、木犀草素Ⅱ、槲皮素Ⅲ、槲皮素~3~o~β~D葡萄糖苷Ⅳ、槲皮素~7~β~D葡萄糖苷Ⅴ、芦丁Ⅵ、绿原酸、绿原酸Ⅶ、α~常春藤皂甙和无患子皂甙β等成分。挥发油具有舒风散热的作用。木犀草素Ⅰ、木犀草素Ⅱ、槲皮素Ⅲ、槲皮素~3~o~β~D葡萄糖苷Ⅳ、槲皮素~7~β~D葡萄糖苷Ⅴ、芦丁Ⅵ、绿原酸Ⅶ,具有抗氧化的作用。α~常春藤皂甙和无患子皂甙β具有保肝利胆的作用。绿原酸、异绿原酸、咖啡酸,对多种致病菌如金黄色葡萄球菌、溶血性链球菌、大肠杆菌、痢疾杆菌、霍乱弧菌、伤寒杆菌、副伤寒杆菌等均有一定抑制作用,对肺炎球菌、脑双花、膜炎双球菌、绿脓杆菌,结核杆菌亦有效,对流感病毒、孤儿病毒、疱疹病毒有抑制作用,具有抗菌消炎、止血的作用。
赤芍,含芍药苷、新芍药苷、赤芍甲素、赤芍乙素及棕榈酸、二氢芹菜素、丹皮酚原苷、赤芍素、β~谷固醇、樟脑烃、香草酸(香荚兰酸)等。其中,芍药苷具有扩张血管、镇痛镇静、抗炎抗溃疡、解热解痉、利尿 的作用。免疫调节功能,对肿瘤细胞有一定的抑制作用,芍药苷能抑制肿瘤细胞膜上ATP酶的活性及升高腺苷酸,环化酶(AC)活性的作用。对肝脏具有保护作用,损伤后血清谷丙转氨酶升高、血清白蛋白的下降及肝糖原含量下降,并使形态学上肝细胞变性和坏死得到明显的改善和恢复。芍药苷对乙醇诱导的血清转氨酶升高亦有抑制作用。赤芍素、赤芍乙素、赤芍甲素具有清热凉血、散瘀止痛作用,属清热药下属分类的清热凉血药。丹皮酚原苷可抑制癌细胞的生长。β~谷固醇在人体肠道中不被吸收,在饭前服用可抑制肠道粘膜对胆固醇的吸收,从而降低血液中胆固醇含量,因此可作为治疗高胆固醇血症和预防动脉粥样硬化症的药物。
白芍,含芍药苷、羟基芍药苷、苯甲酰芍药苷、芍药内酯苷、氧化芍药苷、白芍苷、常春藤皂苷元、芍药苷元酮、没食子酰芍药苷、山柰酚~3,7~二~O~β~D~葡萄糖苷、胡萝卜苷、β~谷固醇、芍药乳糖酮等。其中,芍药苷具有扩张血管、镇痛镇静、抗炎抗溃疡、解热解痉、利尿的作用。镇痛、镇静、抗惊厥作用,对免疫系统的作用,对平滑肌的作用,抗炎作用,抗病原微生物,护肝作用。氧化芍药苷具有抗炎镇痛、调节免疫、治疗风湿性关节炎等作用。山柰酚~3其具有防癌、抗癌、抗炎、抗氧化、抗菌、抗病毒等多种功效。白芍苷具有明显的抗炎和免疫调节作用。
丹皮,含牡丹酚、牡丹酚甙、牡丹酚原甙、芍药甙、挥发油、植物甾醇,其中,牡丹酚具有镇痛、抗炎、解热和抑制变态反应的作用。对金黄色葡萄球菌、粪链球菌、大肠杆菌和枯草杆菌都有抑制作用。植物甾醇是一类有生理价值的物质。可用于药物。可制克喘类药,降血脂,活动脉粥样硬化症。治牙周炎、牙周痛肿、口臭。可促进伤口愈合,使肌肉增生,增强毛细血管循环。伤口愈合速度快,而很少有疤。
红花,含红花苷、新红花苷、前红花苷、红花醌苷、二十九烷、β~谷甾醇及二棕榈酸、甘油酯、油酸、亚油酸、绿原酸等13种成分。其中,绿原酸具有抗菌、抗病毒、增高白血球、保肝利胆、抗肿瘤、降血压、降血脂、清除自由基和兴奋中枢神经系统等作用。通过抵抗破坏人体免疫系统病毒来抗菌消炎。绿原酸中含有的R~OH基,能形成具有抗氧化作用的氢自由基,以消除羟基自由基和超氧阴离子等自由基的活性,从而保护组织免受氧化作用的损害。通过有效清除DPPH自由基、羟基自由基和超氧阴离子自由基、抑制低密度脂蛋白的氧化,维持机体细胞正常的结构和功能、防止和延缓肿瘤突变和衰老。
大黄,主要包括蒽醌苷和双蒽醌苷,能增加肠蠕动,抑制肠内水分吸收,促进排便;大黄有抗感染作用,对多种革兰氏阳性和阴性细菌均有抑制作用,其中最敏感的为葡萄球菌和链球菌,其次为白喉杆菌、伤寒和副伤寒杆菌、肺炎双球菌、痢疾杆菌等;对流感病毒也有抑制作用;由于鞣质所致,故泻后又有便秘现象;有利胆和健胃作用;此外,还有止血、保肝、降压、降低血清胆固醇等作用。
干姜,具有镇静、镇痛、抗炎、升血压、抗凝血作用;对消化系统具有止吐、增强离体肠收缩等作用;灭螺,抗血吸虫,促进肾上腺皮质激素的合成与释放。含挥发油,主要成分为姜酮、6~姜辣素、;β~没药烯;α~姜黄烯;β~倍半水芹烯及姜醇、d~茨烯、桉油精、枸橼醛、龙脑等。其中姜酮可解释其镇痛、解热及抗炎作用。6~姜辣素进人体内吸收消化后,能产生一种抗衰老的活性抗氧化酶过氧化物歧化酶,抑制体内脂质过氧化物和脂褐质色素老年斑的产牛,延缓衰老。桉油精具有解热、消炎、抗菌、防腐、平喘及镇痛作用。
枳壳,含挥发油和黄酮甙等物质,枳壳中所含的N-甲基酪胺增加冠脉流量和肾血流血,降低心肌氧耗量和明显的利尿作用。枳壳中所含的辛弗林为肾上腺素 a~受体兴奋剂,对心脏B~受体也有一定的兴奋作用。有收缩血管,产生升高血压的作用。黄酮甙一般具降压、抗菌以及调节血营渗透压的作用,目前还发现有抑制肿瘤细胞与防护紫外线损伤的作用。挥发油可防传染病、对抗细菌、病毒、霉菌、可防发炎,防痉挛,促进细胞新陈代谢及细胞再生功能。
陈皮,含挥发油、橙皮苷、正癸醛、柠檬醛、柠檬烯、辛醇等成分。橙皮苷具有抗氧化特性,还有抗炎和抗癌的作用。它通过抑制血液中的组胺分泌缓解过敏和发烧症状。还可以减少与衰老有关的骨质流失。柠檬烯具有良好的镇咳、祛痰、抑菌作用。陈皮所含挥发油,对胃肠道有温和的刺激作用,可促进消化液的分泌,排除肠管内积气,显示了芳香健胃和驱风下气的效用。陈皮煎剂、醇提物等能兴奋心肌,可使血管产生轻度的收缩,迅速升高血压。陈皮所含挥发油有刺激性被动祛痰作用,使痰液易咯出。陈皮煎剂对支气管有微弱的扩张作用。陈皮煎剂可使肾血管收缩,使尿量减少。
薄荷,具有发汗、解热、缓解胃肠平滑肌痉挛、兴奋中枢神经、促进呼吸道腺体分泌而具消炎及解痉等作用;还能刺激神经末梢冷感受器而产生冷感,并反向性地造成深部组织血管的变化而起到消炎、止痛、止痒作用;对革兰氏阻性、革兰氏阴性球菌、杆菌及多种病毒有一定的抑制作用。具有明显的解痉作用、保肝利胆作用、抗早孕及子宫的作用;对心血管,可麻痹心脏,扩张血管;对呼吸系统,具有祛痰作用及良好的止咳作用;促进透皮吸收,可用于抗微生物。含挥发油,另含左旋薄荷醇、异薄荷酮、胡薄荷酮、乙酸薄荷酯、异瑞福灵、薄荷异黄醐苷、迷迭香酸。左旋薄荷醇具有薄荷香气并有清凉的作用。有止痒、止痛、防腐、刺激、麻醉、清凉和抗炎作用,可治头痛、神经痛、瘙痒及呼吸道炎症、萎缩性鼻炎、声哑等。胡薄荷酮是无色油状液体,具有令人愉快的气味,类似于薄荷,欧薄荷和樟脑。用作调味剂、香水、芳疗。具有毒性。迷迭香酸是一种天然抗氧化剂,具有较强的抗氧化活性,有助于防止自由基造成的细胞受损,因此降低了癌症和动脉硬化的风险。迷迭香酸具有较强的抗炎活性,同时迷迭香酸还具有抗菌、抗病毒、抗肿瘤的活性。
青梅,低糖高酸(总糖1.3%、总酸6.4%),其T值(糖酸比)仅为0.2,是鸭梨的1/72,杏的1/8,甚至比柠檬的T值还低。因而,果梅是一种优良的天然酸味原料。天然有机酸具有多种生理调节功能,是青梅的主要功效成分。具有合理的钙磷比1:1,与其它几种水果相比,不仅钙磷比合理,而且绝对数量较高,是生产儿童食品和老年食品的好原料。含VB高达5.6mg/100g,为其它水果的数百倍,而且VB2处于很稳定的高酸性环境中,这是青梅很突出的优势。具有生津止渴之功效,适用于暑热烦渴、不思饮食等症。具有涩肠止痢之功效,适用于痢疾、腹痛、呕吐等症。含有丰富的钾、钠,长期服用利尿剂者,可酌食适量的青梅。
党参,包括含挥发油、黄芩素葡萄糖苷、微量生物碱、氨基酸、多糖及皂苷,并含有丁香苷、正己基~β~D~吡喃葡萄糖苷、蒲公英赛醇、无羁萜等成分。增强机体应激能力、免疫功能,延缓衰老,抗溃疡,能增进记忆,增加红细胞数及血红蛋白数量。
茯苓,含三萜羧酸,有茯苓酸、土莫酸、齿孑L菌、松苓酸、松苓新酸等,还含有多聚糖,主要为茯苓聚糖。可预防胃溃疡,对肝损伤有防治作用;有抗癌作用;且能加快心率。还具有利尿、抗菌作用,能提高机体的免疫能力。此外,还有降低血糖、降低胃酸、增强离体心脏心缩等作用。
麦芽,含淀粉酶、转化糖酶、酯酶、氧化酶、催化酶、纤维二糖酶、龙胆二糖酶、地衣聚糖酶、苦杏仁酶、过氧化异构酶等多种酶。具有助消化作用,对胃酸与胃蛋白酶的分泌似有轻度促进作用。有降低血脂、护肝及对放射的防护作用;对真菌有一定的抑制作用。
丁香,含丁香油,其中主要为丁香油酚。又含鞣质、齐墩果酸等。健胃驱风,丁香油能促进胃液分泌;抗菌。对痢疾杆菌、金黄色葡萄球菌、结核杆菌等有较强的抗菌作用;抗病毒。对流感病毒有明显抑制作用;抗真菌。对多种皮肤癣菌有较强的抑制作用。
川断,具有补肝肾、续筋骨、活血、安胎的作用。
甘草,甘草对肝脏有明显的保护作用,还有抗脂质氧化作用,具有很强的抗胃溃疡作用。
莲子,具有清心、祛斑,防癌抗癌,强心安神的作用。
本发明的有益效果是:本发明涉及的休闲食品,将体质方、食品和酵素融合,具有防治心脑血管疾病,清除体内自由基减缓衰老,杀菌消炎抗微生物的作用,还具有调节人体免疫系统、保肝利胆、舒风散热清凉止血、抗癌的作用。通过助消化,达到疏肝利胆的作用。
具体实施方式
实施例1
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:竹茹0.5g、厚朴3.5g、银花1g、赤芍3g、白芍0.3g、丹皮4g、红花0.1g、大黄2g、干姜0.1g、枳壳3.5g、陈皮0.1g、薄荷0.1g。青梅5000g。酵素:红糖3333g、柠檬500g、双歧杆菌50g。
实施例2
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,竹茹4g、厚朴0.3g、银花5g、赤芍0.3g、白芍3g、丹皮0.2g、红花2.5g、大黄0.1g、干姜3g、枳壳0.1g、陈皮1g、薄荷1g。青梅5000g。酵素:红糖3333g、柠檬500g、双歧杆菌50g。
实施例3
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g。青梅5000g。酵素:红糖3333g、柠檬500g、双歧杆菌50g。
实施例4
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:党参2g,厚朴3g,茯苓1g,麦芽4g,陈皮0.5g,枳壳3g,丁香0.5g,川断3g,甘草0.5g,竹茹1g,薄荷0.2g、莲子2粒。青梅5000g。酵素:红糖3333g、柠檬500g、双歧杆菌50g。
实施例5
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:党参6g,厚朴1g,茯苓3g,麦芽1g,陈皮2g,枳壳0.5g,丁香4g,川断0.5g,甘草4g,竹茹0.2g,薄荷5g、莲子2粒。青梅5000g。酵素:红糖3333g、柠檬500g、双歧杆菌50g。
实施例6
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒。青梅5000g。酵素:红糖3333g、柠檬500g、双歧杆菌50g。
实施例7
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:竹茹0.5g、厚朴3.5g、银花1g、赤芍3g、白芍0.3g、丹皮4g、红花0.1g、大黄2g、干姜0.1g、枳壳3.5g、陈皮0.1g、薄荷0.1g。青梅5000g。酵素:红糖3000g、柠檬400g、双歧杆菌50g。
实施例8
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,竹茹4g、厚朴0.3g、银花5g、赤芍0.3g、白芍3g、丹皮0.2g、红花2.5g、大黄0.1g、干姜3g、枳壳0.1g、陈皮1g、薄荷1g。青梅5000g。酵素:红糖3000g、柠檬500g、双歧杆菌50g。
实施例9
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g。青梅5000g。酵素:红糖3000g、柠檬500g、双歧杆菌50g。
实施例10
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:党参2g,厚朴3g,茯苓1g,麦芽4g,陈皮0.5g,枳壳3g,丁香0.5g,川断3g,甘草0.5g,竹茹1g,薄荷0.2g、莲子2粒。青梅5000g。酵素:红糖4000g、柠檬500g、双歧杆菌50g。
实施例11
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:党参6g,厚朴1g,茯苓3g,麦芽1g,陈皮2g,枳壳0.5g,丁香4g,川断0.5g,甘草4g,竹茹0.2g,薄荷5g、莲子2粒。青梅5000g。酵素:红糖4000g、柠檬500g、双歧杆菌50g。
实施例12
一种体质方发酵休闲食品,包括食品、酵素和体质方,其中食品为青梅,按重量份,体质方:党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒。青梅5000g。酵素:红糖4000g、柠檬500g、双歧杆菌50g。
一种体质方发酵休闲食品的制作方法,包括如下步骤:
步骤(1),先将竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g分别洗干净,并充分混合打碎,制作成配方组A;
步骤(2),取一玻璃器皿,并进行洗净,然后用开水烫过;
步骤(3),将青梅5000g洗净阴干去柄;柠檬500g用盐搓洗切片;红糖3333g和双歧杆菌50g混合制成配方组B;
步骤(4),先取步骤(3)中组分和配方组A层层叠放入步骤(2)中的玻璃器皿,并压紧;
步骤(5),将步骤(4)中的玻璃器皿上盖紧盖子,并在盖子上留一小孔;
步骤(6),将上述的玻璃器皿放在36℃恒温环境;
步骤(7),初期每三天晃动上述玻璃器皿,使得玻璃器皿内的组分充分混合;
步骤(8),待液面没过所有物质后静置;
步骤(9),180天后将青梅捞出,在无菌环境下阴干包装,即可食用。
对于本方法中的放置温度,一般为35℃~37℃恒温环境都可。对于各组分在玻璃器皿中的叠放方式,可以将青梅、柠檬、配方组B、配方组A分成多组,依次叠放,以保证各组分混合均匀。例如将配方分成五组,先将第一组青梅1000g、柠檬100g、配方组B677g、配方组A2.8g依次层层叠放;然后将第二组青梅1000g、柠檬100g、配方组B677g、配方组A2.8g依次层层叠放;直到第五组青梅1000g、柠檬100g、配方组B677g、配方组A2.8g依次层层叠放。对于本配方中的各组分比,青梅:柠檬:配方组B等于30:20:3:0.3,其中青梅:配方组A等于5000:14。
一种体质方发酵休闲食品的制作方法,包括如下步骤:
步骤(1),先将党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒分别洗干净,并充分混合打碎,制作成配方组C;
步骤(2),取一玻璃器皿,并进行洗净,然后用开水烫过;
步骤(3),将青梅5000g洗净阴干去柄;柠檬500g用盐搓洗切片;红糖3333g和双歧杆菌50g混合制成配方组D;
步骤(4),先取步骤(3)中组分和配方组A层层叠放入步骤(2)中的玻璃器皿,并压紧;
步骤(5),将步骤(4)中的玻璃器皿上盖紧盖子,并在盖子上留一小孔;
步骤(6),将上述的玻璃器皿放在36℃恒温环境;
步骤(7),初期每三天晃动上述玻璃器皿,使得玻璃器皿内的组分充分混合;
步骤(8),待液面没过所有物质后静置;
步骤(9),180天后将青梅捞出,在无菌环境下阴干包装,即可食用。
对于本方法中的放置温度,一般为35℃~37℃恒温环境都可。对于各组分在玻璃器皿中的叠放方式,可以将青梅、柠檬、配方组D、配方组C分成多组,依次叠放,以保证各组分混合均匀。例如将配方分成五组,先将第一组青梅1000g、柠檬100g、配方组D677g、配方组C2.8g依次层层叠放;然后将第二组青梅1000g、柠檬100g、配方组D677g、配方组C2.8g依次层层叠放;直到第五组青梅1000g、柠檬100g、配方组D677g、配方组C2.8g依次层层叠放。对于本配方中的各组分比,青梅:柠檬:配方组B等于30:20:3:0.3,其中青梅:配方组C等于5000:14。
以上实施方式仅用于说明本发明,而并非对本发明的限制,有关技术领域的普通技术人员,在不脱离本发明的精神和范围的情况下,还可以做出各种变化和变型,因此所有等同的技术方案也属于本发明的范畴,本发明的专利保护范围应由权利要求限定。
Claims (10)
1.一种体质方发酵休闲食品,其特征在于:包括食品、酵素和体质方,其中食品为水果,食品和酵素的配比为1:1~5:1,食品和体质方的配比为:5000:50~5000:3。
2.根据权利要求1所述的一种体质方发酵休闲食品,其特征在于:所述的水果是青梅。
3.根据权利要求2所述的一种体质方发酵休闲食品,其特征在于:所述的酵素包括红糖、柠檬、双歧杆菌,红糖:双歧杆菌配比范围为200:6~200:1,柠檬:双歧杆菌配比范围为30:6~30:1。
4.根据权利要求3所述的一种体质方发酵休闲食品,其特征在于:所述的体质方按重量份,包括竹茹0.5~4、厚朴0.3~3.5、银花1~5、赤芍0.3~3、白芍0.3~3、丹皮0.2~4、红花0.1~2.5、大黄0.1~2、干姜0.1~3、枳壳0.1~3.5。
5.根据权利要求4所述的一种体质方发酵休闲食品,其特征在于:所述的体质方按重量份还包括陈皮0.1~2、薄荷0.1~5。
6.根据权利要求5所述的一种体质方发酵休闲食品,其特征在于:按重量份,竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g,青梅5000g,红糖3333g、柠檬500g、双歧杆菌50g。
7.根据权利要求3所述的一种体质方发酵休闲食品,其特征在于:所述的体质方按重量份,包括党参2~6,厚朴1~3,茯苓1~3,麦芽1~4,陈皮0.5~2,枳壳0.5~3,丁香0.5~4,川断1~3,甘草0.5~4,竹茹0.2~1,薄荷0.2~5。
8.根据权利要求7所述的一种体质方发酵休闲食品,其特征在于:按重量份,包括党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒,青梅5000g,红糖3333g、柠檬500g、双歧杆菌50g。
9.根据权利要求1~6任一种所述的体质方发酵休闲食品的制作方法,其特征在于:
步骤(1),先将竹茹1.5g、厚朴1.5g、银花1.5g、赤芍1.5g、白芍1.5g、丹皮1.5g、红花1g、大黄1g、干姜1g、枳壳1g、陈皮0.5g、薄荷0.5g分别洗干净,并充分混合打碎,制作成配方组A;
步骤(2),取一玻璃器皿,并进行洗净,然后用开水烫过;
步骤(3),将青梅5000g洗净阴干去柄;柠檬500g用盐搓洗切片;红糖3333g和双歧杆菌50g混合制成配方组B;
步骤(4),先取步骤(3)中组分和配方组A层层叠放入步骤(2)中的玻璃器皿,并压紧;
步骤(5),将步骤(4)中的玻璃器皿上盖紧盖子,并在盖子上留一小孔;
步骤(6),将上述的玻璃器皿放在36℃恒温环境;
步骤(7),初期每三天晃动上述玻璃器皿,使得玻璃器皿内的组分充分混合;
步骤(8),待液面没过所有物质后静置;
步骤(9),180天后将青梅捞出,在无菌环境下阴干包装,即可食用。
10.根据权利要求1~3、7、8任一种所述的体质方发酵休闲食品的制作方法,其特征在于:
步骤(1),先将党参4g,厚朴2g,茯苓2g,麦芽1.5g,陈皮1g,枳壳1g,丁香1g,川断1.5g,甘草1g,竹茹0.5g,薄荷0.5g,莲子2粒分别洗干净,并充分混合打碎,制作成配方组C;
步骤(2),取一玻璃器皿,并进行洗净,然后用开水烫过;
步骤(3),将青梅5000g洗净阴干去柄;柠檬500g用盐搓洗切片;红糖3333g和双歧杆菌50g混合制成配方组D;
步骤(4),先取步骤(3)中组分和配方组A层层叠放入步骤(2)中的玻璃器皿,并压紧;
步骤(5),将步骤(4)中的玻璃器皿上盖紧盖子,并在盖子上留一小孔;
步骤(6),将上述的玻璃器皿放在36℃恒温环境;
步骤(7),初期每三天晃动上述玻璃器皿,使得玻璃器皿内的组分充分混合;
步骤(8),待液面没过所有物质后静置;
步骤(9),180天后将青梅捞出,在无菌环境下阴干包装,即可食用。
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