CN109567007A - 一种新型保健年糕及其生产工艺 - Google Patents
一种新型保健年糕及其生产工艺 Download PDFInfo
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- CN109567007A CN109567007A CN201811542990.6A CN201811542990A CN109567007A CN 109567007 A CN109567007 A CN 109567007A CN 201811542990 A CN201811542990 A CN 201811542990A CN 109567007 A CN109567007 A CN 109567007A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种新型保健年糕及其生产工艺,保健年糕的制作原料包含黄精酒酒糟干粉、多种黑色谷物、中草药、血糯米及黑米。本产品在传统年糕的成分里添加了黄精酒酒糟烘干后打磨出的细粉,改进了传统年糕保存时间短的问题,拆封后简单加工便可食用,口感更加细腻,软滑,酒糟的作用体现在保质期的延长和含有一种中药材黄精对人体有保健功能,而且余味中夹有些许黄精酒的芳香。不含添加剂,安全性好,保存时间久,新鲜度高。
Description
技术领域
本发明涉及年糕食品加工领域,特别涉及一种新型保健年糕及其生产工艺。
背景技术
年糕是中华民族的传统美食之一,其中所包含的营养丰富,如:蛋白质、脂肪、碳水化合物、烟酸、磷、钾、镁等健康元素,是一种不可多得的主食。其食用方式也丰富多样,可蒸、可炒、可烤、可即食;
酒糟,酒类制品的附属产品,许多酒类工厂无法再加工利用的成分;年糕与酒糟从未发生过有机的结合,也从未以一种食物的方式出现在人们的餐桌上。
加工好的年糕通常结构致密,不易消化,而且很难保存,酿酒的工厂会制造出大量的附属产品,例如酒糟。酒糟里含有黄精和少量乙醇,具有保健功能和延长保质期的作用,如果大量丢弃,则不能够充分利用原料而导致浪费。
中国专利CN103229930A公开了一种黄精红枣年糕及其制备方法,由下述重量份的原料组成:大米71-80、黑豆17-20、黄精12-15、红枣10-18、核桃仁2-3、松花粉1-2、三七2-3、茅栗叶2-3、玉竹1-2、马齿苋2-3、山药3-5、向日葵根1-2、女贞子1-2、荷叶3-5、葡萄叶2-3、去离子水适量。本发明生产的黄精红枣年糕质地细腻,口感软糯,酸甜悠润,黄精的功效:滋肾润肺,补脾益气,强筋骨。治虚损寒热,肺痨咳血,病后体虚食少,筋骨软弱,风湿疼痛,风癞癣疾;治脾虚面黄,肺虚咳嗽,筋骨酸痹无力,及产后气血衰弱。其中玉竹可以滋阴润肺;养胃生津,燥咳;劳嗽;热病阴液耗伤之咽干口渴;内热消渴;阴虚外感;头昏眩晕;筋脉挛痛。该年糕可以调节机体平衡,增强免疫力。
虽然上述专利中将黄精用于制备年糕,但并未解决年糕难以消化的问题,年糕有益成分难以吸收,其保健功效难以发挥;同时,其制备方法也仅仅是将原料磨粉和浸泡后直接用于年糕的蒸制,原料中的有益中药成分难以充分浸出和进入年糕中,对中药成分的利用率低,且不含任何黑色食物,缺乏黑色食物中的硒等微量元素,其营养价值和保健效果较低。
发明内容
本发明所要解决的技术问题:针对目前黄精保健年糕中存在问题,本发明提供一种新型保健年糕。
为解决上述技术问题,本发明提供以下的技术方案:
一种新型保健年糕,由如下重量份的原料组成:150~300份血糯米、30~90份黑米、5~10份黑豆、3~8份黑芝麻、1~5份黑枣、5~10份黑莓、2~8份桑葚、1~10份黑荞麦、5~15份龟苓膏、3~6份红茶、3~10份黑花生、1~3份卡拉胶、1~3份瓜尔胶、1~3份D-异抗坏血酸钠、50~100份黄精酒酒糟干粉、3~6份木糖醇、10~30份艾草、10~15份藏红花、5~20份半夏、5~10份夏枯草、1~5份菖蒲、2~8份薄荷;
所述血糯米的支链淀粉含量90~95%,碱消值5.5~6.5,整精米率65~80%,胶稠度100~105mm,蛋白质含量3~4%;所述黑米的直链淀粉含量18~30%,碱消值4.0~6.0,整精米率55~65%,胶稠度70~85mm,蛋白质含量2~4%。
优选地,所述黄精酒酒糟干粉采用如下步骤制备:
S1、原料的处理:将颜色正常,无异味的新碾糯米用清水淘洗干净,置于洁净无菌的容器中加水浸泡24小时;挑选形状正常、无变色、无异常的黄精、何首乌、酸枣仁分别干燥、炒熟、磨粉,将干燥的枸杞颗粒打粉,拐枣和刺梨鲜品榨汁,过滤取原汁备用;
S2、原料发酵:将糯米隔水蒸熟,晾凉,将黄精粉、枸杞粉、何首乌粉、酸枣仁粉和拐枣刺梨汁加入20-30摄氏度干净凉白开水中,溶解,调和均匀;将此原料混合物和糖化霉曲均匀拌入糯米中,25~30℃糖化发酵24~48h后加入产香酵母,置于发酵机中25~30℃发酵3-7天;
S3、加酒浸泡:将步骤S2所得的发酵物移入酒坛中,加入食用酒精,适度搅拌,使二者充分接触,有效物质释放、溶解在酒精中,在阴凉避光处密封静置5-10天;
S4、分离:将步骤S3所得的混合物放入挤压式榨汁机中,分离固态物质和液态物质;
S5、烘干粉碎:将酿酒后的固态酒糟放在电热鼓风干燥箱中干燥,温度70~80℃,干燥8小时,将干燥过后的酒糟用超微粉碎机粉粹,100目筛子过筛即得。
优选地,所述黄精为姜形黄精或多花黄精鲜品经九蒸九晒制备而成的黄精饮片。
优选地,所述龟苓膏的制备方法如下:
S1、把500g土茯苓、500g夏枯草、25g金银花、50g生地、25g腊梅花、50g绵茵陈、15g紫草、10g甘草与10g凉粉草用水洗乾净。
S2、将400g龟板打碎,混合土茯苓、金银花、生地、腊梅花、绵茵陈、夏枯草、紫草与甘草放入锅中,倒入4L清水,先熬两个小时,然后放入凉粉草再熬半个小时,熄火,捞出药渣。
S3、将药汁取出倒入碗中,凉后结成膏,即成龟苓膏。
优选地,所述艾草为5年陈艾;所述黑荞麦为黑苦荞,所述红茶为大红袍,所述藏红花、半夏、夏枯草、菖蒲、薄荷均为中药饮片。
一种上述新型保健年糕的生产工艺,包含如下操作步骤:
S1、原料处理:80℃热水浸泡红茶1h,过滤取上清液,桑葚和黑莓榨汁取原汁加入红茶水中搅拌均匀备用;
将血糯米和黑米分别称量后清水浸泡24小时,捞出后沥干,将血糯米与黑米混合后水磨成粉,水磨采用桑葚汁、黑莓汁和红茶水混合液替代水研磨血糯米与黑米;
将黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生80℃烘干后粉碎,过100目筛网备用;
将艾草、藏红花、半夏、夏枯草、菖蒲、薄荷称量后加入10~20倍重量清水共同浸泡12~24h备用;
S2、年糕制作:将血糯米和黑米水磨粉中加入黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生的混合粉末,搅拌均匀后115℃,30min条件下进行高温高压蒸制,采用艾草、藏红花、半夏、夏枯草、菖蒲、薄荷的浸泡混合物作为蒸制用水;蒸制后将年糕取出趁热加入龟苓膏、卡拉胶、瓜尔胶、D-异抗坏血酸钠、黄精酒酒糟干粉、木糖醇,采用和面机反复搅拌至充分混合;
S3、将混合后的年糕加入年糕机中挤压,切条即得。
本发明获得的有益效果:
1、本发明中加入黄精酒发酵后的酒糟干粉,其中包含多种发酵原料分解后的氨基酸和多糖,易于吸收,营养价值高,且其中存在的益生菌如酵母菌和曲霉并未灭活,进入人体可有助于年糕的消化吸收;
2、充分利用了黄精酒发酵副产物酒糟,将年糕和酒糟巧妙结合,提高了原料的利用率,减少浪费;
3、原料中加入多种黑色食物如黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生,这些食物药食同源,并可增加年糕中硒等微量元素的含量,增强年糕的保健效果;
4、采用艾草、藏红花、薄荷等中药熏蒸制备年糕,使中药中的有效挥发油成分浸入年糕,增强保健效果,同时艾草等中药的独特清香可提高年糕的口感,提升食欲。
5、本发明中加入木糖醇、黑枣和黄精酒酒糟等含有甜味的成分,减少糖类的使用,适合糖尿病人食用,提升口感的同时对消费对象的覆盖面更广。
具体实施方式
下面通过对实施例的描述,对本发明的具体实施方式作进一步详细的说明,以帮助本领域的技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1:按如下方法制备新型保健年糕:
一、原料的准备和制备:
按如下重量份的称取原料:150份血糯米、30份黑米、5份黑豆、3份黑芝麻、1份黑枣、5份黑莓、2份桑葚、1份黑苦荞、5份龟苓膏、3份大红袍红茶、3份黑花生、1份卡拉胶、1份瓜尔胶、1份D-异抗坏血酸钠、50份黄精酒酒糟干粉、3份木糖醇、10份5年陈艾、10份藏红花、5份半夏、5份夏枯草、1份菖蒲、2份薄荷;其中藏红花、半夏、夏枯草、菖蒲、薄荷均为中药饮片。
血糯米需经检测,品质满足如下指标方可使用:支链淀粉含量90~95%,碱消值5.5~6.5,整精米率65~80%,胶稠度100~105mm,蛋白质含量3~4%;黑米需经检测,品质满足如下指标方可使用:直链淀粉含量18~30%,碱消值4.0~6.0,整精米率55~65%,胶稠度70~85mm,蛋白质含量2~4%。
制备黄精酒酒糟干粉:
A、原料的处理:将颜色正常,无异味的新碾糯米用清水淘洗干净,置于洁净无菌的容器中加水浸泡24小时;挑选形状正常、无变色、无异常的姜形黄精或多花黄精鲜品经九蒸九晒制备而成的黄精饮片、何首乌、酸枣仁分别干燥、炒熟、磨粉,将干燥的枸杞颗粒打粉,拐枣和刺梨鲜品榨汁,过滤取原汁备用;
B、原料发酵:将糯米隔水蒸熟,晾凉,将黄精粉、枸杞粉、何首乌粉、酸枣仁粉和拐枣刺梨汁加入20摄氏度干净凉白开水中,溶解,调和均匀;将此原料混合物和糖化霉曲均匀拌入糯米中,25℃糖化发酵24h后加入产香酵母,置于发酵机中25℃发酵3天;
C、加酒浸泡:将步骤B所得的发酵物移入酒坛中,加入食用酒精,适度搅拌,使二者充分接触,有效物质释放、溶解在酒精中,在阴凉避光处密封静置5天;
D、分离:将步骤C所得的混合物放入挤压式榨汁机中,分离固态物质和液态物质;
E、烘干粉碎:将酿酒后的固态酒糟放在电热鼓风干燥箱中干燥,温度70℃,干燥8小时,将干燥过后的酒糟用超微粉碎机粉粹,100目筛子过筛即得。
按如下方法制备龟苓膏:
S1、把500g土茯苓、500g夏枯草、25g金银花、50g生地、25g腊梅花、50g绵茵陈、15g紫草、10g甘草与10g凉粉草用水洗乾净。
S2、将400g龟板打碎,混合土茯苓、金银花、生地、腊梅花、绵茵陈、夏枯草、紫草与甘草放入锅中,倒入4L清水,先熬两个小时,然后放入凉粉草再熬半个小时,熄火,捞出药渣。
S3、将药汁取出倒入碗中,凉后结成膏,即成龟苓膏。
二、新型保健年糕的生产:
S1、原料处理:80℃热水浸泡红茶1h,过滤取上清液,桑葚和黑莓榨汁取原汁加入红茶水中搅拌均匀备用;
将血糯米和黑米分别称量后清水浸泡24小时,捞出后沥干,将血糯米与黑米混合后水磨成粉,水磨采用桑葚汁、黑莓汁和红茶水混合液替代水研磨血糯米与黑米;
将黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生80℃烘干后粉碎,过100目筛网备用;
将艾草、藏红花、半夏、夏枯草、菖蒲、薄荷称量后加入10倍重量清水共同浸泡12h备用;
S2、年糕制作:将血糯米和黑米水磨粉中加入黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生的混合粉末,搅拌均匀后115℃,30min条件下进行高温高压蒸制,采用艾草、藏红花、半夏、夏枯草、菖蒲、薄荷的浸泡混合物作为蒸制用水;蒸制后将年糕取出趁热加入龟苓膏、卡拉胶、瓜尔胶、D-异抗坏血酸钠、黄精酒酒糟干粉、木糖醇,采用和面机反复搅拌至充分混合;
S3、将混合后的年糕加入年糕机中挤压,切条即得。
实施例2:按如下方法制备新型保健年糕:
一、原料的准备和制备:
按如下重量份的称取原料:300份血糯米、90份黑米、10份黑豆、8份黑芝麻、5份黑枣、10份黑莓鲜品、8份桑葚鲜品、10份黑苦荞、15份龟苓膏、6份祁门红茶、10份黑花生、3份卡拉胶、3份瓜尔胶、3份D-异抗坏血酸钠、100份黄精酒酒糟干粉、6份木糖醇、30份艾草鲜品、15份藏红花、20份半夏、10份夏枯草、5份菖蒲、8份薄荷;其中藏红花、半夏、夏枯草、菖蒲、薄荷均为中药饮片。
龟苓膏制备方法同实施例1。
制备黄精酒酒糟干粉:
A、原料的处理:将颜色正常,无异味的新碾糯米用清水淘洗干净,置于洁净无菌的容器中加水浸泡24小时;挑选形状正常、无变色、无异常的姜形黄精或多花黄精鲜品经九蒸九晒制备而成的黄精饮片、何首乌、酸枣仁分别干燥、炒熟、磨粉,将干燥的枸杞颗粒打粉,拐枣和刺梨鲜品榨汁,过滤取原汁备用;
B、原料发酵:将糯米隔水蒸熟,晾凉,将黄精粉、枸杞粉、何首乌粉、酸枣仁粉和拐枣刺梨汁加入30摄氏度干净凉白开水中,溶解,调和均匀;将此原料混合物和糖化霉曲均匀拌入糯米中,30℃糖化发酵48h后加入产香酵母,置于发酵机中30℃发酵7天;
C、加酒浸泡:将步骤B所得的发酵物移入酒坛中,加入食用酒精,适度搅拌,使二者充分接触,有效物质释放、溶解在酒精中,在阴凉避光处密封静置10天;
D、分离:将步骤C所得的混合物放入挤压式榨汁机中,分离固态物质和液态物质;
E、烘干粉碎:将酿酒后的固态酒糟放在电热鼓风干燥箱中干燥,温度80℃,干燥4小时,将干燥过后的酒糟用超微粉碎机粉粹,100目筛子过筛即得。
二、新型保健年糕的生产:
S1、原料处理:80℃热水浸泡红茶2h,过滤取上清液,桑葚和黑莓榨汁取原汁加入红茶水中搅拌均匀备用;
将血糯米和黑米分别称量后清水浸泡24小时,捞出后沥干,将血糯米与黑米混合后水磨成粉,水磨采用桑葚汁、黑莓汁和红茶水混合液替代水研磨血糯米与黑米;
将黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生80℃烘干后粉碎,过100目筛网备用;
将艾草、藏红花、半夏、夏枯草、菖蒲、薄荷称量后加入20倍重量清水共同浸泡24h备用;
S2、年糕制作:将血糯米和黑米水磨粉中加入黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生的混合粉末,搅拌均匀后110℃,30min条件下进行高温高压蒸制,采用艾草、藏红花、半夏、夏枯草、菖蒲、薄荷的浸泡混合物作为蒸制用水;蒸制后将年糕取出趁热加入龟苓膏、卡拉胶、瓜尔胶、D-异抗坏血酸钠、黄精酒酒糟干粉、木糖醇,采用和面机反复搅拌至充分混合;
S3、将混合后的年糕加入年糕机中挤压,切条即得。
实施例3:按如下方法制备新型保健年糕:
一、原料的准备和制备:
按如下重量份的称取原料:230份血糯米、60份黑米、7份黑豆、6份黑芝麻、4份黑枣、7份黑莓鲜品、6份桑葚鲜品、7份黑苦荞、10份龟苓膏、5份阿萨姆红茶、6份黑花生、2份卡拉胶、2份瓜尔胶、2份D-异抗坏血酸钠、80份黄精酒酒糟干粉、4份木糖醇、20份3年陈艾、12份藏红花、10份半夏、7份夏枯草、3份菖蒲、6份薄荷;其中藏红花、半夏、夏枯草、菖蒲、薄荷均为中药饮片。
制备黄精酒酒糟干粉:
A、原料的处理:将颜色正常,无异味的新碾糯米用清水淘洗干净,置于洁净无菌的容器中加水浸泡24小时;挑选形状正常、无变色、无异常的姜形黄精或多花黄精鲜品经九蒸九晒制备而成的黄精饮片、何首乌、酸枣仁分别干燥、炒熟、磨粉,将干燥的枸杞颗粒打粉,拐枣和刺梨鲜品榨汁,过滤取原汁备用;
B、原料发酵:将糯米隔水蒸熟,晾凉,将黄精粉、枸杞粉、何首乌粉、酸枣仁粉和拐枣刺梨汁加入26摄氏度干净凉白开水中,溶解,调和均匀;将此原料混合物和糖化霉曲均匀拌入糯米中,28℃糖化发酵36h后加入产香酵母,置于发酵机中27℃发酵5天;
C、加酒浸泡:将步骤B所得的发酵物移入酒坛中,加入食用酒精,适度搅拌,使二者充分接触,有效物质释放、溶解在酒精中,在阴凉避光处密封静置7天;
D、分离:将步骤C所得的混合物放入挤压式榨汁机中,分离固态物质和液态物质;
E、烘干粉碎:将酿酒后的固态酒糟放在电热鼓风干燥箱中干燥,温度60℃,干燥5小时,将干燥过后的酒糟用超微粉碎机粉粹,100目筛子过筛即得。
按如下方法制备龟苓膏:
S1、把300g土茯苓、200g夏枯草、15g金银花、60g生地、20g腊梅花、40g绵茵陈、10g紫草、15g甘草与20g凉粉草用水洗乾净。
S2、将500g龟板打碎,混合土茯苓、金银花、生地、腊梅花、绵茵陈、夏枯草、紫草与甘草放入锅中,倒入3L清水,先熬两个小时,然后放入凉粉草再熬半个小时,熄火,捞出药渣。
S3、将药汁取出倒入碗中,凉后结成膏,即成龟苓膏。
二、新型保健年糕的生产:
S1、原料处理:100℃热水煮沸红茶45min,过滤取上清液,桑葚和黑莓榨汁取原汁加入红茶水中搅拌均匀备用;
将血糯米和黑米分别称量后清水浸泡24小时,捞出后沥干,将血糯米与黑米混合后水磨成粉,水磨采用桑葚汁、黑莓汁和红茶水混合液替代水研磨血糯米与黑米;
将黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生70℃烘干后粉碎,过100目筛网备用;
将艾草、藏红花、半夏、夏枯草、菖蒲、薄荷称量后加入15倍重量清水共同浸泡18h备用;
S2、年糕制作:将血糯米和黑米水磨粉中加入黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生的混合粉末,搅拌均匀后121℃,20min条件下进行高温高压蒸制,采用艾草、藏红花、半夏、夏枯草、菖蒲、薄荷的浸泡混合物作为蒸制用水;蒸制后将年糕取出趁热加入龟苓膏、卡拉胶、瓜尔胶、D-异抗坏血酸钠、黄精酒酒糟干粉、木糖醇,采用和面机反复搅拌至充分混合;
S3、将混合后的年糕加入年糕机中挤压,切条即得。
为了了解本发明的保健效果,检测实施例1-3中制备的新型保健年糕的营养成分,结果如下:
表1保健年糕中各种营养成分的检测结果(单位:mg/g)
组别 | 游离氨基酸 | 硒 | 花青素 | 总多糖 |
实施例1 | 63.2 | 0.8 | 12.9 | 43.3 |
实施例2 | 95.2 | 1.2 | 20.2 | 56.2 |
实施例3 | 132.1 | 2.2 | 29.1 | 78.2 |
普通保健年糕 | 11.2 | 0.1 | 2.5 | 13.3 |
上述结果表明,本发明实施例中制备的保健年糕中游离氨基酸、硒、花青素、总多糖等营养成分均显著高于普通保健年糕,提示原料的利用率更高,且原料中的营养物质均转化为更易吸收的状态,更利于人体对营养成分的吸收。而发酵后的酒糟中游离氨基酸和多糖等营养物质极其丰富,对年糕的营养价值贡献较大。
对实施例1-3中制备的保健年糕进行菌落检测计数,以测定年糕中活性酵母菌落的数量,结果如下:
表2保健年糕中活性酵母菌数量
组别 | 活性酵母菌数量(CFU/g) |
实施例1 | 1.3×10<sup>6</sup> |
实施例2 | 9.3×10<sup>5</sup> |
实施例3 | 3.3×10<sup>6</sup> |
普通保健年糕 | 1500 |
上述结果表明,本发明中年糕的制备工艺保留了黄精酒糟中的活性酵母,数量高于普通保健年糕,可促进人体对年糕的消化吸收。
将本发明制备的年糕提供给不同年龄段的人群食用,进行口感测试,受试者均表明本发明的保健年糕具有艾草清香和芝麻黑豆等多种谷物香味,口感细腻而不粘牙,香甜而甜度适中,色泽黑而亮。
综上所述,本发明中加入黄精酒发酵后的酒糟干粉,其中包含多种发酵原料分解后的氨基酸和多糖,易于吸收,营养价值高,且其中存在的益生菌如酵母菌和曲霉并未灭活,进入人体可有助于年糕的消化吸收;充分利用了黄精酒发酵副产物酒糟,将年糕和酒糟巧妙结合,提高了原料的利用率,减少浪费;原料中加入多种黑色食物如黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生,这些食物药食同源,并可增加年糕中硒等微量元素的含量,增强年糕的保健效果;采用艾草、藏红花、薄荷等中药熏蒸制备年糕,使中药中的有效挥发油成分浸入年糕,增强保健效果,同时艾草等中药的独特清香可提高年糕的口感,提升食欲。本发明中加入木糖醇、黑枣和黄精酒酒糟等含有甜味的成分,减少糖类的使用,适合糖尿病人食用,提升口感的同时对消费对象的覆盖面更广。
以上实施例仅为说明本发明的技术思想,不能以此限定本发明的保护范围,凡是按照本发明提出的技术思想,在技术方案基础上所做的任何改动,均落入本发明保护范围之内;本发明未涉及的技术均可通过现有技术加以实现。
Claims (6)
1.一种新型保健年糕,其特征在于,由如下重量份的原料组成:150~300份血糯米、30~90份黑米、5~10份黑豆、3~8份黑芝麻、1~5份黑枣、5~10份黑莓、2~8份桑葚、1~10份黑荞麦、5~15份龟苓膏、3~6份红茶、3~10份黑花生、1~3份卡拉胶、1~3份瓜尔胶、1~3份D-异抗坏血酸钠、50~100份黄精酒酒糟干粉、3~6份木糖醇、10~30份艾草、10~15份藏红花、5~20份半夏、5~10份夏枯草、1~5份菖蒲、2~8份薄荷;
所述血糯米的支链淀粉含量90~95%,碱消值5.5~6.5,整精米率65~80%,胶稠度100~105mm,蛋白质含量3~4%;所述黑米的直链淀粉含量18~30%,碱消值4.0~6.0,整精米率55~65%,胶稠度70~85mm,蛋白质含量2~4%。
2.根据权利要求1中所述的一种新型保健年糕,其特征在于:所述黄精酒酒糟干粉采用如下步骤制备:
S1、原料的处理:将颜色正常,无异味的新碾糯米用清水淘洗干净,置于洁净无菌的容器中加水浸泡24小时;挑选形状正常、无变色、无异常的黄精、何首乌、酸枣仁分别干燥、炒熟、磨粉,将干燥的枸杞颗粒打粉,拐枣和刺梨鲜品榨汁,过滤取原汁备用;
S2、原料发酵:将糯米隔水蒸熟,晾凉,将黄精粉、枸杞粉、何首乌粉、酸枣仁粉和拐枣刺梨汁加入20-30摄氏度干净凉白开水中,溶解,调和均匀;将此原料混合物和糖化霉曲均匀拌入糯米中,25~30℃糖化发酵24~48h后加入产香酵母,置于发酵机中25~30℃发酵3-7天;
S3、加酒浸泡:将步骤S2所得的发酵物移入酒坛中,加入食用酒精,适度搅拌,使二者充分接触,有效物质释放、溶解在酒精中,在阴凉避光处密封静置5-10天;
S4、分离:将步骤S3所得的混合物放入挤压式榨汁机中,分离固态物质和液态物质;
S5、烘干粉碎:将酿酒后的固态酒糟放在电热鼓风干燥箱中干燥,温度70~80℃,干燥8小时,将干燥过后的酒糟用超微粉碎机粉粹,100目筛子过筛即得。
3.根据权利要求2中所述的一种新型保健年糕,其特征在于:所述黄精为姜形黄精或多花黄精鲜品经九蒸九晒制备而成的黄精饮片。
4.根据权利要求1中所述的一种新型保健年糕,其特征在于:所述龟苓膏的制备方法如下:
S1、把500g土茯苓、500g夏枯草、25g金银花、50g生地、25g腊梅花、50g绵茵陈、15g紫草、10g甘草与10g凉粉草用水洗乾净;
S2、将400g龟板打碎,混合土茯苓、金银花、生地、腊梅花、绵茵陈、夏枯草、紫草与甘草放入锅中,倒入4L清水,先熬两个小时,然后放入凉粉草再熬半个小时,熄火,捞出药渣;
S3、将药汁取出倒入碗中,凉后结成膏,即成龟苓膏。
5.根据权利要求1中所述的一种新型保健年糕,其特征在于:所述艾草为5年陈艾;所述黑荞麦为黑苦荞,所述红茶为大红袍,所述藏红花、半夏、夏枯草、菖蒲、薄荷均为中药饮片。
6.一种如权利要求1中所述新型保健年糕的生产工艺,其特征在于:包含如下操作步骤:
S1、原料处理:80℃热水浸泡红茶1h,过滤取上清液,桑葚和黑莓榨汁取原汁加入红茶水中搅拌均匀备用;
将血糯米和黑米分别称量后清水浸泡24小时,捞出后沥干,将血糯米与黑米混合后水磨成粉,水磨采用桑葚汁、黑莓汁和红茶水混合液替代水研磨血糯米与黑米;
将黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生80℃烘干后粉碎,过100目筛网备用;
将艾草、藏红花、半夏、夏枯草、菖蒲、薄荷称量后加入10~20倍重量清水共同浸泡12~24h备用;
S2、年糕制作:将血糯米和黑米水磨粉中加入黑豆、黑芝麻、去核黑枣、黑荞麦、黑花生的混合粉末,搅拌均匀后115℃,30min条件下进行高温高压蒸制,采用艾草、藏红花、半夏、夏枯草、菖蒲、薄荷的浸泡混合物作为蒸制用水;蒸制后将年糕取出趁热加入龟苓膏、卡拉胶、瓜尔胶、D-异抗坏血酸钠、黄精酒酒糟干粉、木糖醇,采用和面机反复搅拌至充分混合;
S3、将混合后的年糕加入年糕机中挤压,切条即得。
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