CN109363167A - 一种阿胶黑蒜的制备方法 - Google Patents
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Abstract
本发明公开了一种阿胶黑蒜的制备方法,属于保健食品技术领域,该阿胶黑蒜包括如下重量份数的原料:阿胶20‑25份,冰糖4‑6份,大蒜25‑30份,芝麻8‑10份,核桃仁5‑8份,枸杞4‑7份,百合粉6‑8份;其制备方法为将完整大蒜蒸煮浸泡得到大蒜与大蒜液,大蒜发酵成黑蒜,大蒜液与阿胶混合酶解后加入其它辅料混合制成阿胶浆,将黑蒜与阿胶浆相混合搅拌均匀后待其凝固,切片后密封包装即得阿胶黑蒜。本发明通过将黑蒜去皮后与阿胶浆混合,并将混合后的成品真空包装,不仅可以使产品兼具阿胶及黑蒜的营养成分,风味独特,具有滋阴补肾、补血美容、延缓衰老并调理肠道的功效,且利用凝固后的阿胶块对黑蒜进行保护,便于进行真空包装存储,避免真空包装将黑蒜挤压损坏。
Description
技术领域
本发明涉及保健食品技术领域,具体为一种阿胶黑蒜的制备方法。
背景技术
阿胶为马科动物驴的皮,经煎煮、浓缩制成的固体胶,原产自山东省东阿县,至今已有近三千年历史,阿胶含有丰富的胶原,水解可得明胶、蛋白质及多种氨基酸,具有补血止血、滋阴润燥、改善睡眠、美容养颜、抗病抗癌等功效。产品一般呈长方形块、方形块或丁状,黑褐色,有光泽,质硬而脆,断面光亮,碎片对光照视呈棕色半透明状。
黑蒜又名发酵黑蒜,是用新鲜生蒜,带皮在发酵箱里发酵后制成的食品,能够保留生大蒜原有成份,并且黑蒜中的微量元素含量较高,味道酸甜,无蒜味,黑蒜超高的营养价值以及“甜、软、糯”的口感正逐渐被人们认识和认可,正逐步走向百姓生活,食后无蒜臭,具有抗氧化、抗酸化的功效,对糖尿病、高血压、高血脂、癌等疾病亦有疗效。
黑蒜在发酵之间,需要对大蒜进行蒸煮浸泡,一部分的大蒜营养流失在蒸煮液中,造成营养成分的流失,且阿胶中含有挥发性盐基氮,有腥臭味,口感、口味较差,直接与黑蒜相混合容易影响黑蒜的品质和口感,发酵后的黑蒜质地较软,容易挤压变形,不便于进行真空包装,影响黑蒜与阿胶的保存。
发明内容
本发明的目的在于提供一种阿胶黑蒜的制备方法,以解决上述背景技术中提出的现有黑蒜在发酵之间,需要对大蒜进行蒸煮浸泡,一部分的大蒜营养流失在蒸煮液中,造成营养成分的流失,且阿胶中含有挥发性盐基氮,有腥臭味,口感、口味较差,直接与黑蒜相混合容易影响黑蒜的品质和口感,发酵后的黑蒜质地较软,容易挤压变形,不便于进行真空包装,影响黑蒜与阿胶的保存问题。
为实现上述目的,本发明提供如下技术方案:一种阿胶黑蒜的制备方法,包括如下重量份数的原料:
阿胶 20-25份;
冰糖 4-6份;
大蒜 25-30份;
芝麻 8-10份;
核桃仁 5-8份;
枸杞 4-7份;
百合粉 6-8份;
本发明还提供了一种上述阿胶黑蒜的制备方法,包括如下步骤:
(1):挑选完整的大蒜,去除苔基和根基并清洗后浸润在热水中2-3小时,水温保持在60-80℃,浸润后的大蒜及大蒜液过滤后分类放置;
(2):取步骤1中所得的浸润后的大蒜整齐的摆放在发酵盘中,装入到发酵架,晾干后放置于发酵房中进行发酵;
(3):取步骤2中发酵后的黑蒜自然晾干,剥皮后备用;
(4):取阿胶块粉碎得阿胶粉,取步骤1中所得的大蒜液加入阿胶粉和冰糖后加热并沿同一方向进行搅拌,加热蒸煮浓缩后得到阿胶浆,将阿胶浆中添加酶解液酶解4-6小时,酶解温度为30-45℃,所述酶解液为蛋白质酶、脂酶和多酚氧化酶的混合液;
(5):取步骤3中所得的剥皮后黑蒜加入步骤4中酶解后的阿胶浆中,加热后添加芝麻、核桃仁、枸杞和百合粉沿同一方向进行搅拌,搅拌至黑蒜、芝麻、核桃仁、枸杞和百合粉在阿胶浆中均匀分布,冷却后制成阿胶黑蒜糕;
(6):取步骤5中所得的阿胶黑蒜糕切块后真空包装,得到成品。
优选的,步骤2中所述发酵温度为60-100℃,湿度为55-90%,发酵时间为20-40天。
优选的,步骤4中所得阿胶粉细度为200-300目。
与现有技术相比,本发明的有益效果是:
(1):通过将大蒜蒸煮浸泡后的大蒜液保留,利用大蒜液与阿胶混合,并在制作的过程中添加百合粉,不仅可以充分保留大蒜的营养成分,利用大蒜液含有淡淡的蒜香味去除阿胶的腥臭味,且利用大蒜液中含有的大蒜素等杀菌元素对阿胶进行防护,避免阿胶损坏,延长阿胶的保质期限,添加百合粉并避免使用黄酒及大枣去除新阿胶的“火毒”。
(2):通过将黑蒜去皮后与阿胶浆混合,并将阿胶浆与黑蒜混合后的成品真空包装,不仅可以使产品兼具阿胶及黑蒜的营养成分,风味独特,具有滋阴补肾、补血美容、延缓衰老并调理肠道的功效,且利用凝固后的阿胶块对黑蒜进行保护,便于进行真空包装存储,避免真空包装将黑蒜挤压损坏。
(3):通过在阿胶浆中添加酶解液,可以便于利用酶解液对大蒜液及阿胶进行适当的水解,酶解产物使阿胶浆的营养成分更易被人体吸收利用。
(4):通过在阿胶浆中还添加有芝麻、核桃仁和枸杞等丰富的营养辅料,不仅增加了阿胶及黑蒜营养成分的吸收,且芝麻、核桃仁及枸杞皆具有滋补的作用,提升保健的效果。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种阿胶黑蒜的制备方法,包括如下重量份数的原料:
阿胶 20份;
冰糖 4份;
大蒜 25份;
芝麻 8份;
核桃仁 5份;
枸杞 4份;
百合粉 6份;
上述阿胶黑蒜的制备方法,包括如下步骤:
(1):挑选完整的大蒜,去除苔基和根基并清洗后浸润在热水中2小时,水温保持在60℃,浸润后的大蒜及大蒜液过滤后分类放置;
(2):取步骤1中所得的浸润后的大蒜整齐的摆放在发酵盘中,装入到发酵架,晾干后放置于发酵房中进行发酵;
(3):取步骤2中发酵后的黑蒜自然晾干,剥皮后备用;
(4):取阿胶块粉碎得阿胶粉,取步骤1中所得的大蒜液加入阿胶粉和冰糖后加热并沿同一方向进行搅拌,加热蒸煮浓缩后得到阿胶浆,将阿胶浆中添加酶解液酶解4小时,酶解温度为30℃,所述酶解液为蛋白质酶、脂酶和多酚氧化酶的混合液;
(5):取步骤3中所得的剥皮后黑蒜加入步骤4中酶解后的阿胶浆中,加热后添加芝麻、核桃仁、枸杞和百合粉沿同一方向进行搅拌,搅拌至黑蒜、芝麻、核桃仁、枸杞和百合粉在阿胶浆中均匀分布,冷却后制成阿胶黑蒜糕;
(6):取步骤5中所得的阿胶黑蒜糕切块后真空包装,得到成品。
步骤2中所述发酵温度为60℃,湿度为55%,发酵时间为20天。
步骤4中所得阿胶粉细度为200目。
实施例2
一种阿胶黑蒜的制备方法,包括如下重量份数的原料:
阿胶 23份;
冰糖 5份;
大蒜 28份;
芝麻 9份;
核桃仁 7份;
枸杞 5份;
百合粉 7份;
上述阿胶黑蒜的制备方法,包括如下步骤:
(1):挑选完整的大蒜,去除苔基和根基并清洗后浸润在热水中2.5小时,水温保持在70℃,浸润后的大蒜及大蒜液过滤后分类放置;
(2):取步骤1中所得的浸润后的大蒜整齐的摆放在发酵盘中,装入到发酵架,晾干后放置于发酵房中进行发酵;
(3):取步骤2中发酵后的黑蒜自然晾干,剥皮后备用;
(4):取阿胶块粉碎得阿胶粉,取步骤1中所得的大蒜液加入阿胶粉和冰糖后加热并沿同一方向进行搅拌,加热蒸煮浓缩后得到阿胶浆,将阿胶浆中添加酶解液酶解5小时,酶解温度为40℃,所述酶解液为蛋白质酶、脂酶和多酚氧化酶的混合液;
(5):取步骤3中所得的剥皮后黑蒜加入步骤4中酶解后的阿胶浆中,加热后添加芝麻、核桃仁、枸杞和百合粉沿同一方向进行搅拌,搅拌至黑蒜、芝麻、核桃仁、枸杞和百合粉在阿胶浆中均匀分布,冷却后制成阿胶黑蒜糕;
(6):取步骤5中所得的阿胶黑蒜糕切块后真空包装,得到成品。
步骤2中所述发酵温度为80℃,湿度为70%,发酵时间为30天。
步骤4中所得阿胶粉细度为250目。
实施例3
一种阿胶黑蒜的制备方法,包括如下重量份数的原料:
阿胶 25份;
冰糖 6份;
大蒜 30份;
芝麻 10份;
核桃仁 8份;
枸杞 7份;
百合粉 8份;
上述阿胶黑蒜的制备方法,包括如下步骤:
(1):挑选完整的大蒜,去除苔基和根基并清洗后浸润在热水中3小时,水温保持在80℃,浸润后的大蒜及大蒜液过滤后分类放置;
(2):取步骤1中所得的浸润后的大蒜整齐的摆放在发酵盘中,装入到发酵架,晾干后放置于发酵房中进行发酵;
(3):取步骤2中发酵后的黑蒜自然晾干,剥皮后备用;
(4):取阿胶块粉碎得阿胶粉,取步骤1中所得的大蒜液加入阿胶粉和冰糖后加热并沿同一方向进行搅拌,加热蒸煮浓缩后得到阿胶浆,将阿胶浆中添加酶解液酶解6小时,酶解温度为45℃,所述酶解液为蛋白质酶、脂酶和多酚氧化酶的混合液;
(5):取步骤3中所得的剥皮后黑蒜加入步骤4中酶解后的阿胶浆中,加热后添加芝麻、核桃仁、枸杞和百合粉沿同一方向进行搅拌,搅拌至黑蒜、芝麻、核桃仁、枸杞和百合粉在阿胶浆中均匀分布,冷却后制成阿胶黑蒜糕;
(6):取步骤5中所得的阿胶黑蒜糕切块后真空包装,得到成品。
步骤2中所述发酵温度为100℃,湿度为90%,发酵时间为40天。
步骤4中所得阿胶粉细度为300目。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (3)
1.一种阿胶黑蒜的制备方法,其特征在于:包括如下重量份数的原料:
阿胶 20-25份;
冰糖 4-6份;
大蒜 25-30份;
芝麻 8-10份;
核桃仁 5-8份;
枸杞 4-7份;
百合粉 6-8份;
上述阿胶黑蒜的制备方法,包括如下步骤:
(1):挑选完整的大蒜,去除苔基和根基并清洗后浸润在热水中2-3小时,水温保持在60-80℃,浸润后的大蒜及大蒜液过滤后分类放置;
(2):取步骤1中所得的浸润后的大蒜整齐的摆放在发酵盘中,装入到发酵架,晾干后放置于发酵房中进行发酵;
(3):取步骤2中发酵后的黑蒜自然晾干,剥皮后备用;
(4):取阿胶块粉碎得阿胶粉,取步骤1中所得的大蒜液加入阿胶粉和冰糖后加热并沿同一方向进行搅拌,加热蒸煮浓缩后得到阿胶浆,将阿胶浆中添加酶解液酶解4-6小时,酶解温度为30-45℃,所述酶解液为蛋白质酶、脂酶和多酚氧化酶的混合液;
(5):取步骤3中所得的剥皮后黑蒜加入步骤4中酶解后的阿胶浆中,加热后添加芝麻、核桃仁、枸杞和百合粉沿同一方向进行搅拌,搅拌至黑蒜、芝麻、核桃仁、枸杞和百合粉在阿胶浆中均匀分布,冷却后制成阿胶黑蒜糕;
(6):取步骤5中所得的阿胶黑蒜糕切块后真空包装,得到成品。
2.根据权利要求1所述的一种阿胶黑蒜的制备方法,其特征在于:步骤2中所述发酵温度为60-100℃,湿度为55-90%,发酵时间为20-40天。
3.根据权利要求1所述的一种阿胶黑蒜的制备方法,其特征在于:步骤4中所得阿胶粉细度为200-300目。
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