CN109619406A - 一种抗衰老杂粮粥及其制备方法 - Google Patents
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Abstract
本发明涉及一种抗衰老杂粮粥及其制备方法,所述抗衰老杂粮粥的原料包括如下重量份的组分:红豆20‑25份、小米10‑15份、荞麦10‑15份、青稞10‑15份、核桃仁5‑10份、薏苡2‑4份、红枣5‑10份、改进剂2‑4份、雨生红球藻0.1‑0.5份、直投式发酵剂0.05‑0.1份;本发明的抗衰老杂粮粥既具有粥的香味,还具有酸奶的风味及浓郁枣香味,起到开胃生津的功效,适于广大人群食用,除具有丰富的营养外,同时还可以去除人体内的自由基,起到抗癌、抗衰老的作用,特别适用于中老年人和广大爱美女性食用。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种抗衰老杂粮粥及其制备方法。
背景技术
虾青素是一种具有超强抗氧化能里的红色酮式类胡萝卜素,广泛用于水产饲料、化妆品、食品和保健品等领域,雨生红球藻是一种能够合成和积累高水平天然虾青素的绿藻,其虾青素含量可达干重的4%~5%。虾青素市场需求巨大,在2014年,全球虾青素市场约为4.47亿美元,预计到2020年,全球虾青素市场将达到11亿美元的规模,因此,虾青素在食品添加剂、农业、水产养殖、保健,医疗、化妆品等行业的市场前景非常广阔。
粥可调节胃口,增进食欲,补充身体需要的水分。它味道鲜美、润喉易食,营养丰富又易于消化,实在是养生保健的佳品。粥的妙不可言,在于它介于饭、菜和汤三者之间。有饭的饱腹之功,有菜的美味爽口,也不乏汤的营养开胃。粥既适合做早餐,也适合做夜宵,晚间喝粥,还能帮助睡眠,与喝牛奶有异曲同工之妙。凉夜喝粥,当滚烫热和的粥从口中流到腹中时,全身无数个毛孔有如熨帖过一般,热烈、畅快淋漓。食粥还可以辅助治疗各种疾病,保健养生,使人延年益寿。
人们日常食用的五谷杂粮各具药用价值,在人们的日常生活中合理地调配饮食,可以达到祛病延年、保健强身的目的。特别是针对一些疾病,无须用药,通过将一些普通食物按一定的比例搭配,并按一定的方法进行加工,让患者长期食用,即可能达到食疗康复的效果。虽然很多人对食疗有所了解,并且中医理论对此也有所指导,但是那些具有特殊食疗效果和特色风味的粥,仍然需要人们不断地摸索和总结,并不断地将其补充到祖国的饮食文化当中,同时杂粮不易消化,不适合体弱消化系统不良的人群食用。
发明内容
本发明针对现有技术问题,提供一种抗衰老杂粮粥及其制备方法,该发明的抗衰老杂粮粥既具有粥的香味,还具有酸奶的风味及浓郁枣香味,起到开胃生津的功效,适于广大人群食用,除具有丰富的营养外,同时还可以去除人体内的自由基,起到抗癌、抗衰老的作用,特别适用于中老年人和广大爱美女性食用。
为实现以上目的,本发明采用的技术方案为:一种抗衰老杂粮粥,所述抗衰老杂粮粥的原料包括如下重量份的组分:红豆20-25份、小米10-15份、荞麦10-15份、青稞10-15份、核桃仁5-10份、薏苡2-4份、红枣5-10份、改进剂2-4份、雨生红球藻0.1-0.5份、直投式发酵剂0.05-0.1份。
所述风味杂粮粥的原料包括如下重量份的组分:红豆23份、小米13份、荞麦13份、青稞13份、核桃仁7份、薏苡3份、红枣7份、改进剂3份、雨生红球藻0.3份、直投式发酵剂0.75份。
所述改进剂由如下重量份的组分混合组成:老酸奶10-15份、山楂粉3-5份、柠檬汁3-5份和蔗糖2-3份。
所述改进剂由如下重量份的组分混合组成:老酸奶13份、山楂粉4份、柠檬汁3.5份和蔗糖2.5份。
所述直投式发酵剂为德式保加利亚乳酸杆菌、乳酸链球菌和青春双歧杆菌按1:1:0.5比例制得。
一种抗衰老杂粮粥的制备方法,包括以下步骤:
1)将红豆、小米、荞麦、青稞、薏苡挑选、除杂,并经缓慢冷冻和常温干燥后,在水中浸泡、沥干,备用;将核桃仁与雨生红球藻混合,并用球磨机破壁后备用;
2)将红枣清洁、沥干,烘烤处理,再用沸水浸泡15-25min,捞出沥干,除去枣核,枣肉备用;
3)将步骤1)中的红豆、小米、荞麦、青稞、薏苡加入沸水中,待水再次沸腾后熬煮15-20min,加入枣肉和破壁后的核桃仁与雨生红球藻的混合物,继续熬煮30-40min后,冷却至40-45℃,加入改进剂混合均匀得到杂粮原粥,备用;
4)向步骤3)中的杂粮原粥中加入直投式发酵剂,在40-42℃,发酵20-24h后,封装、灭菌,得到抗衰老杂粮粥。
所述缓慢冷冻是于-5℃环境下冷冻3-5h,然后于-18℃缓慢冷冻6-8h。
所述烘烤处理是在90-100℃下烘烤100-150min。
所述灭菌为在85-90℃下杀菌10-20min。
本发明针对现有技术具有如下有益效果:
1.红豆、小米、荞麦、青稞、薏苡经缓慢冷冻和常温干燥后在进行浸泡,通过缓慢冷冻过程中的冰晶生长可以破坏杂粮杂豆的组织结构,然后通过常温干燥,使杂粮杂豆组织内水分蒸发,从而杂粮杂豆组织内部留有少量空隙和空洞,可以明显增加杂粮杂豆的吸收性,从而可以使杂粮杂豆熬煮的更熟更烂,使粥的口感细腻可口;
2.通过将核桃仁和雨生红球藻混合并经球磨机破壁,雨生红球藻中的虾青素具有脂溶性,可以与核桃仁中的脂肪很好的融合,在食用时,可以随着脂肪很好的被人体吸收,虾青素具有清除人体自由基的功效,起到抗癌、抗衰老的作用;
3.红枣经烘烤处理,不仅可以除去自带的苦味,还可以使粥略带焦香味,使粥的香味更加浓郁,增加粥的口感;
4.杂粮原粥经发酵后,可以使粥中的乳香与粥香融为一体,具有独特的风味,此外,经发酵后,可以使粥的pH降至酸性,在酸性条件下有利于人体对钙、铁元素的吸收,提高了粥的营养价值;
5.本发明中含有大量的粗粮,粗粮中的的纤维素可以促进人体的肠道运动,有利于对粥中的营养物质吸收;
6.改进剂的加入可以使粥的口味更佳可口,起到开胃生津的功效,改进剂中的老酸奶和蔗糖可以提供发酵时的营养物质,使发酵出的粥具有浓郁的乳味。
附图说明
图1为本发明抗衰老杂粮粥的制备方法流程图。
具体实施方式
下面结合具体实施例,对本发明做进一步详细叙述,图1为实施例的制备方法流程图。
实施例1
一种抗衰老杂粮粥,原料按如下重量份的组分称取:红豆23份、小米13份、荞麦13份、青稞13份、核桃仁7份、薏苡3份、红枣7份、改进剂3份、雨生红球藻0.3份、直投式发酵剂0.75份。
其中改进剂由如下重量份的组分混合组成:老酸奶13份、山楂粉4份、柠檬汁3.5份和蔗糖2.5份。
其中直投式发酵剂为德式保加利亚乳酸杆菌、乳酸链球菌和青春双歧杆菌按1:1:0.5比例制得。
其制备方法包括以下步骤:
1)将红豆、小米、荞麦、青稞、薏苡挑选、除杂,并经缓慢冷冻和常温干燥后,在水中浸泡、沥干,备用,所述缓慢冷冻是于-5℃环境下冷冻3h,然后于-18℃缓慢冷冻6h;将核桃仁与雨生红球藻混合,并用球磨机破壁后备用;
2)将红枣清洁、沥干,在95℃下烘烤125min,再用沸水浸泡20min,捞出沥干,除去枣核,枣肉备用;
3)将步骤1)中的红豆、小米、荞麦、青稞、薏苡加入沸水中,待水再次沸腾后熬煮17min,加入枣肉和破壁后的核桃仁与雨生红球藻的混合物,继续熬煮35min后,冷却至43℃,加入改进剂混合均匀得到杂粮原粥,备用;
4)向步骤3)中的杂粮原粥中加入直投式发酵剂,在41℃,发酵23h后,封装、在87℃下灭菌15min,得到抗衰老杂粮粥。
实施例2
一种抗衰老杂粮粥,原料按如下重量份的组分称取:红豆20份、小米10份、荞麦10份、青稞10份、核桃仁5份、薏苡2份、红枣5份、改进剂2份、雨生红球藻0.1份、直投式发酵剂0.05份。
其中改进剂由如下重量份的组分混合组成:老酸奶10份、山楂粉3份、柠檬汁3份和蔗糖2份。
其中直投式发酵剂为德式保加利亚乳酸杆菌、乳酸链球菌和青春双歧杆菌按1:1:0.5比例制得。
其制备方法包括以下步骤:
1)将红豆、小米、荞麦、青稞、薏苡挑选、除杂,并经缓慢冷冻和常温干燥后,在水中浸泡、沥干,备用,所述缓慢冷冻是于-5℃环境下冷冻4h,然后于-18℃缓慢冷冻7h;将核桃仁与雨生红球藻混合,并用球磨机破壁后备用;
2)将红枣清洁、沥干,在90℃下烘烤100min,再用沸水浸泡15min,捞出沥干,除去枣核,枣肉备用;
3)将步骤1)中的红豆、小米、荞麦、青稞、薏苡加入沸水中,待水再次沸腾后熬煮15min,加入枣肉和破壁后的核桃仁与雨生红球藻的混合物,继续熬煮30min后,冷却至40℃,加入改进剂混合均匀得到杂粮原粥,备用;
4)向步骤3)中的杂粮原粥中加入直投式发酵剂,在40℃,发酵20h后,封装、在85℃下灭菌10min,得到抗衰老杂粮粥。
实施例3
一种抗衰老杂粮粥,原料按如下重量份的组分称取:红豆25份、小米15份、荞麦15份、青稞15份、核桃仁10份、薏苡4份、红枣10份、改进剂4份、雨生红球藻0.5份、直投式发酵剂0.1份。
其中改进剂由如下重量份的组分混合组成:老酸奶15份、山楂粉5份、柠檬汁5份和蔗糖3份。
其中直投式发酵剂为德式保加利亚乳酸杆菌、乳酸链球菌和青春双歧杆菌按1:1:0.5比例制得。
其制备方法包括以下步骤:
1)将红豆、小米、荞麦、青稞、薏苡挑选、除杂,并经缓慢冷冻和常温干燥后,在水中浸泡、沥干,备用,所述缓慢冷冻是于-5℃环境下冷冻5h,然后于-18℃缓慢冷冻8h;将核桃仁与雨生红球藻混合,并用球磨机破壁后备用;
2)将红枣清洁、沥干,在100℃下烘烤150min,再用沸水浸泡25min,捞出沥干,除去枣核,枣肉备用;
3)将步骤1)中的红豆、小米、荞麦、青稞、薏苡加入沸水中,待水再次沸腾后熬煮20min,加入枣肉和破壁后的核桃仁与雨生红球藻的混合物,继续熬煮40min后,冷却至45℃,加入改进剂混合均匀得到杂粮原粥,备用;
4)向步骤3)中的杂粮原粥中加入直投式发酵剂,在42℃,发酵24h后,封装、在90℃下灭菌20min,得到抗衰老杂粮粥。
对照例1
除步骤1)中红豆、小米、荞麦、青稞、薏苡不经过缓慢冷冻和常温干燥处理,其余步骤与实施例1完全一样。
评价成品抗衰老杂粮粥的口感;并测试实施例1-3和对照例1的红豆、小米、荞麦、青稞、薏苡混合杂粮的吸水率;
表1
表1结果显示,经缓慢冷冻和常温干燥处理后的红豆、小米、荞麦、青稞、薏苡混合杂粮的吸水率明显大于未经缓慢冷冻和常温干燥处理的混合杂粮吸水率,且实施例1-3的成品抗衰老杂粮粥的口感顺滑、质地粘稠,对照例1的口感粗糙、有颗粒感。
根据卫生部《保健食品检验与评价技术规范》2003年版,对实施例1-3制备的抗衰老杂粮粥进行了为期3个月的人体试食试验研究,同时设置对照组进食普通杂粮粥,检验评价受试者试食前后血清中过氧化脂质(MDA)、超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-PX)功效指标,结果见表2-4所示。
表2抗衰老杂粮粥对过氧化脂质(MDA)nmol/ml的影响:
分组 | 人数 | 试食前 | 试食后 |
实施例1 | 40 | 4.35±0.53 | 4.12±0.57 |
实施例2 | 40 | 4.33±0.48 | 4.08±0.53 |
实施例3 | 40 | 4.38±0.51 | 4.02±0.45 |
对照组 | 40 | 4.34±0.57 | 4.33±0.55 |
表3抗衰老杂粮粥对超氧化物歧化酶(SOD)U/ml的影响:
分组 | 人数 | 试食前 | 试食后 |
实施例1 | 40 | 92.35±7.63 | 111.33±8.57 |
实施例2 | 40 | 92.36±8.48 | 112.08±7.54 |
实施例3 | 40 | 92.33±8.52 | 112.52±8.75 |
对照组 | 40 | 92.34±7.54 | 92.37±7.53 |
表4抗衰老杂粮粥对谷胱甘肽过氧化物酶(GSH-PX)酶活力的影响:
分组 | 人数 | 试食前 | 试食后 |
实施例1 | 40 | 154.35±26.63 | 176.48±29.66 |
实施例2 | 40 | 152.45±28.35 | 178.87±30.26 |
实施例3 | 40 | 157.45±24.56 | 181.37±31.94 |
对照组 | 40 | 155.49±27.76 | 156.34±27.34 |
MDA是生物体内膜脂过氧化反应的最重要产物之一,MDA的产生和积累反映着细胞膜受损伤程度,因此是衰老生理和抗性生理研究中的一个常用指标,表2结果显示,试食实施例1-3杂粮粥的人群血清中的MDA含量明显低于对照组人群血清中的MDA含量,说明抗衰老杂粮粥具有降低脂质过氧化作用,从而具有抗氧化和衰老的功效;此外,表3表4结果显示,试食前后,实施例组人群血清中超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-PX)的酶活力明显升高,大于对照组的酶活力,说明抗衰老杂粮粥具有抗氧化衰老的作用。
以上所述实施方式仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
Claims (9)
1.一种抗衰老杂粮粥,其特征在于:所述抗衰老杂粮粥的原料包括如下重量份的组分:红豆20-25份、小米10-15份、荞麦10-15份、青稞10-15份、核桃仁5-10份、薏苡2-4份、红枣5-10份、改进剂2-4份、雨生红球藻0.1-0.5份、直投式发酵剂0.05-0.1份。
2.如权利要求1所述的一种抗衰老杂粮粥,其特征在于:所述风味杂粮粥的原料包括如下重量份的组分:红豆23份、小米13份、荞麦13份、青稞13份、核桃仁7份、薏苡3份、红枣7份、改进剂3份、雨生红球藻0.3份、直投式发酵剂0.75份。
3.如权利要求1或2所述的一种抗衰老杂粮粥,其特征在于:所述改进剂由如下重量份的组分混合组成:老酸奶10-15份、山楂粉3-5份、柠檬汁3-5份和蔗糖2-3份。
4.如权利要求3所述的一种抗衰老杂粮粥,其特征在于:所述改进剂由如下重量份的组分混合组成:老酸奶13份、山楂粉4份、柠檬汁3.5份和蔗糖2.5份。
5.如权利要求1所述的一种抗衰老杂粮粥,其特征在于:所述直投式发酵剂为德式保加利亚乳酸杆菌、乳酸链球菌和青春双歧杆菌按1:1:0.5比例制得。
6.一种抗衰老杂粮粥的制备方法,其特征在于,包括以下步骤:
1)将红豆、小米、荞麦、青稞、薏苡挑选、除杂,并经缓慢冷冻和常温干燥后,在水中浸泡、沥干,备用;将核桃仁与雨生红球藻混合,并用球磨机破壁后备用;
2)将红枣清洁、沥干,烘烤处理,再用沸水浸泡15-25min,捞出沥干,除去枣核,枣肉备用;
3)将步骤1)中的红豆、小米、荞麦、青稞、薏苡加入沸水中,待水再次沸腾后熬煮15-20min,加入枣肉和破壁后的核桃仁与雨生红球藻的混合物,继续熬煮30-40min后,冷却至40-45℃,加入改进剂混合均匀得到杂粮原粥,备用;
4)向步骤3)中的杂粮原粥中加入直投式发酵剂,在40-42℃,发酵20-24h后,封装、灭菌,得到抗衰老杂粮粥。
7.如权利要求6所述的一种抗衰老杂粮粥的制备方法,其特征在于:所述缓慢冷冻是于-5℃环境下冷冻3-5h,然后于-18℃缓慢冷冻6-8h。
8.如权利要求6所述的一种抗衰老杂粮粥的制备方法,其特征在于:所述烘烤处理是在90-100℃下烘烤100-150min。
9.如权利要求6所述的一种抗衰老杂粮粥的制备方法,其特征在于:所述灭菌为在85-90℃下杀菌10-20min。
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