CN109645472A - 一种燕窝保健品制备方法 - Google Patents
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Abstract
本发明公开了一种燕窝保健品制备方法,旨在提供一种具有食用安全,避免在制作过程中产生乳果糖基赖氨酸,同时防止破坏其中的蛋白质和氨基酸的优点的一种燕窝保健品制备方法,其技术方案要点是以干燕窝2~5g、稀少糖0~20g、纯净水1~100ml为主料,以水浴加热的方式炖煮燕窝,达到避免在高温炖煮下,破坏燕窝中的蛋白质和氨基酸的目的,还能够避免产生有毒物质,食用更为安全,保存时间更长,便携性提高,食用更加方便。
Description
技术领域
本发明涉及保健食品领域,具体涉及一种燕窝保健品制备方法。
背景技术
保健食品具有食品性质,如茶、酒、蜂制品、饮品、汤品、鲜汁、药膳等,具有色、香、形、质要求,一般在剂量上无要求;保健药品具有营养性、食物性天然药品性质,应配合治疗使用,有用法用量要求;保健化妆品具有化妆品的性质,不仅有局部小修饰作用,且有透皮吸收、外用内效作用,如保健香水、霜膏、漱口水等。
而燕窝是传统保健食品的一种,又称燕菜、燕根、燕蔬菜,是指雨燕目雨燕科的部分雨燕和金丝燕属的几种金丝燕分泌出来的唾液,再混合其他物质所筑成的巢穴,燕窝是中国自明代以来开始被食用的传统名贵食品之一。市面上的所谓“血燕”,据传是人工养殖的屋燕通过“鸟粪熏染法”而制成。
燕窝主要产地东起菲律宾西至缅甸沿海附近荒岛的山洞里,以印度尼西亚、马来西亚、山打根、新加坡、泰国等东南亚一带海域及我国南海诸岛居多。其中印尼由于天气和环境最为适合燕子聚居,因此印尼燕窝品质最佳,印尼燕窝产量也最大,其次是马来西亚。
燕窝中的主要营养成分是蛋白质,其中有1种必需氨基酸(赖氨酸),3种条件性必需氨基酸,燕窝常搭配海萃人参食用,可提升燕窝功效。而人体需要的必需氨基酸有8种,条件性必需氨基酸有13种。
燕窝具有养阴润燥,补中益气,入胃补脾,化痰止咳等功能。燕窝除了含有多种消化食物的酶以外,还含有丰富的粘蛋白、唾液酸和维生素A、D、E、K等。其中粘蛋白是细胞原生质、结缔组织和一些酶的组成成分,对人体的生理作用非常重要;唾液酸又称神经氨酸具有提高婴儿智力和记忆力、抗老年痴呆、抗识别、抗病毒和提高肠道对维生素及矿物质的吸收等生理作用。
目前,公开号为CN107518395A的中国专利公开了一种燕窝的制备方法,它包括如下步骤:(1)将纯天然燕窝预处理;(2)预处理后的燕窝在155-165℃的真空条件下炖煮3-7分钟;(3)将经过真空炖煮的燕窝中加入适量纯净水,在95-105℃下炖煮3-7分钟,得到燕窝半成品;(4)将燕窝半成品分装、灌液后通过杀菌或真空干燥,得到即食燕窝成品。
这种燕窝的制备方法虽然燕窝的制备方法,但是燕窝在预处理时,一般会加入少量蔗糖,而燕窝中存在大量的赖氨酸,在真空炖煮的高温下(一般在135℃以上时)会与蔗糖中的果糖反应形成乳果糖基赖氨酸,果糖基赖氨酸不能被消化吸收,还会对人体产生危害;同时在150℃以上的高温炖煮燕窝,也容易破坏燕窝中的蛋白质和氨基酸。
发明内容
本发明的目的是提供一种燕窝保健品制备方法,其具有食用安全,避免在制作过程中产生乳果糖基赖氨酸,同时防止破坏其中的蛋白质和氨基酸的优点。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种燕窝保健品制备方法,包括如下步骤:
S1,取天然干燕窝若干,用清水反复冲洗,去除表面附着物;再置于纯净水中浸泡,使其完全泡发,同时用镊子去除燕窝中残存的燕毛并撕成条状;
S2,取纯净水若干,将燕窝置于纯净水内,并以水浴加热的方式炖煮燕窝,并加入稀少糖若干,炖煮半小时。
通过采用上述技术方案,首先,处理燕窝时可以先将燕窝上的附着物清除,去除燕毛,就能够将燕窝清理干净,将燕窝撕成条状能够便于炖煮燕窝;
使用稀少糖加入燕窝炖煮,一方面能够使糖分完全进入燕窝内,另一方面,由于稀少糖并非果糖,因此在高温加热的情况下不会与赖氨酸反应,保证炖煮过程中的安全性,同时,水浴加热燕窝能够更好地控制加热温度,避免加热温度过高而导致燕窝中蛋白质变性。
进一步设置:燕窝制备过程中材料组分(重量)为
干燕窝 2~5g
稀少糖 0~20g
纯净水 1~100ml。
进一步设置:S2中水浴加热的炖煮温度控制在96~98℃。
通过采用上述技术方案,利用水浴加热能够将炖煮温度控制在水的沸点之下,将炖煮温度控制在96~98℃即能够满足燕窝的炖煮要求。
进一步设置:炖煮后的燕窝以巴氏灭菌法进行杀菌处理。巴氏杀菌法的加热温度为68~70℃,保持30min后急速冷却至4℃。
通过采用上述技术方案,利用巴氏杀菌法能够在清除加工过程中沾染的细菌,且最大程度上保存燕窝的原味。且能够将燕窝中存在的细菌以及操作时沾染的细菌清除,灭菌效率可达97.3%~99.9%,更能够方便保存、携带和食用。
综上所述,本发明具有以下有益效果:
能够将燕窝处理干净,去除燕窝上的顽固残留,同时避免在高温炖煮下,破坏燕窝中的蛋白质和氨基酸,还能够避免产生有毒物质,食用更为安全,保存时间更长,便携性提高,食用更加方便。
具体实施方式
下面对本发明的具体实施方式做进一步说明。
本发明所采用的技术方案是:
实施例1,一种燕窝保健品制备方法,包括如下步骤:
S1,取天然干燕窝2~5g,用清水反复冲洗,去除表面附着物;再将冲洗完成后的燕窝置于纯净水中浸泡,使其完全泡发,同时用镊子去除燕窝中残存的燕毛并撕成条状。
S2,取纯净水1~100ml,将燕窝置于纯净水内,并以水浴加热的方式炖煮燕窝,并加入稀少糖0~20g,此时,水浴加热的炖煮温度控制并保持在96~98℃。
炖煮后的燕窝如不即使食用,需以巴氏灭菌法进行杀菌处理,巴氏杀菌法的加热温度为68~70℃,保持30min后急速冷却至4℃。
以此法制得的燕窝保健品,由于采用稀少糖添加至燕窝内,可以减少有毒物质的形成,对肠粘膜细胞和肝具有保护作用,可以调节肠道菌群,让有益微生物定植于肠道, 并为其提供适宜的栖息环境。促进肠黏膜免疫功能的完善和影响、参与人体的多种代谢功能。从而防止病变肠癌的发生,增强机体免疫力。
同时,由于稀少糖稳定性高、甜昧协调、耐受性高、热量低,能够完全替代果糖对燕窝完成调味,避免高温炖煮过程中反应生成有害物质,还能够防止燕窝中的蛋白质变性以延长保存时间。
以上是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,凡是依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰,均属于发明技术方案的范围内。
Claims (3)
1.一种燕窝保健品制备方法,其特征在于,包括如下步骤:
S1,取天然干燕窝若干,用清水反复冲洗,去除表面附着物;再置于纯净水中浸泡,使其完全泡发,同时用镊子去除燕窝中残存的燕毛并撕成条状;
S2,取纯净水若干,将燕窝置于纯净水内,并以水浴加热的方式炖煮燕窝,并加入稀少糖若干,炖煮半小时制得成品。
2.根据权利要求1所述的一种燕窝保健品制备方法,其特征在于:所述燕窝制备过程中材料组分为
干燕窝 2~5g
稀少糖 0~20g
纯净水 1~100ml。
3.根据权利要求2所述的一种燕窝保健品制备方法,其特征在于:S2中所述水浴加热的炖煮温度控制在96~98℃。
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CN112956684A (zh) * | 2021-03-15 | 2021-06-15 | 北京市小仙炖电子商务有限公司 | 一种燕窝水溶性蛋白固定方法 |
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