CN110353180A - 一种具有补肾功能的鹿胶糕及其制备方法 - Google Patents
一种具有补肾功能的鹿胶糕及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有补肾功能的鹿胶糕及其制备方法，所述鹿胶糕按以下质量份数进行配比：鹿胶8～15份、鹿皮胶原蛋白多肽1～10份、冰糖5～7份、核桃15～30份、黑芝麻15～30份、蔓越莓10～25份、沙棘5～8份、黄精2～6份、黑豆3～6份、枸杞子8～15份、黑桑葚4～9份、豆油3～20份、绍兴黄酒25～30份。本发明具有鹿皮利用率高、营养丰富、易吸收、补肾效果好等优点。
Description
技术领域
本发明涉及食品加工领域，尤其是一种鹿皮胶原蛋白多肽和具有补肾功能的鹿胶糕的加工制备方法。
背景技术
阿胶具有补血滋阴、润燥止血等功效，临床用于血虚萎黄、眩晕心悸、肌痿无力、心烦不眠、虚风内动、肺燥咳嗽、劳嗽咯血、吐血尿血、便血崩漏、妊娠胎漏的治疗。是中国传统滋补佳品。鹿皮通过熬制可得鹿皮胶。鹿皮胶对于漏疮、妇女白带、血崩不止、肾虚滑精等病症具有一定的治疗功效，同时还具有还调节内分泌、改善人体微循环、补气补血、改善睡眠、美容养颜、补气补血、增强免疫力等功效。
鹿胶原蛋白多肽是由酶解鹿皮或鹿皮胶制得，相对胶原蛋白具有更好的水溶性，更容易被人体消化吸收。鹿胶原蛋白肽可以快速补充人体皮肤所缺少的胶原蛋白，从而起到加速真皮层细胞生长、活化表皮细胞，保持肌肤弹性防止皱纹出现。鹿胶原蛋白肽是钙的有效载体，使钙和骨细胞相结合。可以防止骨流失造成的骨质疏松。经常适量补充，有助于强化各组织器官功能，提升人体免疫力。
发明内容
本发明目的在于提供一种提高鹿皮利用率、营养丰富、补肾强体的具有补肾功能的鹿胶糕及其制备方法。
为实现上述目的，采用了以下技术方案：
本发明提供了一种具有补肾功能的鹿胶糕，所述鹿胶糕按以下质量份数进行配比：鹿胶8～15份、鹿皮胶原蛋白多肽1～10份、冰糖5～7份、核桃15～30份、黑芝麻15～30份、蔓越莓10～25份、沙棘5～8份、黄精2～6份、黑豆3～6份、枸杞子8～15份、黑桑葚4～9份、豆油3～20份、绍兴黄酒25～30份。
本发明还提供了一种具有补肾功能的鹿胶糕制备方法，所述方法步骤如下：
S1，将核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚放入烤箱中，在100～230℃下烘烤10～200min后，取出备用；
S2，鹿胶块打粉，与豆油、黄酒一同加入锅中搅拌均匀，小火熬制，胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉；熬制至挂旗时，将烘烤好的核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚加入锅中，充分混合；
S3，完全混匀后，倒入模具，用力挤压排除空气，在5～-10℃下冷藏30～120min，取出切块，制得所述鹿胶糕。
进一步的，所述鹿皮胶原蛋白多肽的制备方法如下：
将鲜鹿皮去毛、去脂、去肉后切块，清洗干净；
在pH10～13碱液中浸泡12～48h；
取出鹿皮，蒸馏水反复浸泡清洗至pH7为止，沥干备用；
将处理后的鹿皮加3倍质量、pH为6.5的磷酸缓冲溶液，加入6000U/g木瓜蛋白酶，在60℃、300W条件下超声辅助酶解2h；
调节pH到7.5，再加入6000U/g胰蛋白酶，在50℃、300W条件下超声辅助酶解2h；
酶解完全后，在100℃下煮沸15min灭活；
降至室温25℃后0.45μm滤膜过滤除菌除杂，冻干得鹿皮胶原蛋白多肽。
本发明方法的大致过程大致如下：
鹿皮通过碱液浸泡法脱脂，高温高压溶胶，浓缩提取，制备鹿皮胶。利用胰蛋白酶和木瓜蛋白酶对鹿皮或鹿皮胶进行酶解，将鹿皮中的胶原蛋白酶解成鹿胶原蛋白多肽，更容易被人体吸收利用。利用鹿皮胶和鹿胶原蛋白多肽为原料，引用阿胶糕传统制作方法，制作鹿胶糕，对鹿皮进行深加工工处理，提高鹿皮利用价值。
与现有技术相比，本发明具有如下优点：
1、通过引用传统阿胶糕配方，利用鹿皮代替驴皮，生产鹿胶糕，提高鹿皮利用率。
2、将鹿皮利用蛋白酶酶解成胶原蛋白多肽，更容易被人体消化吸收，添加到鹿胶糕中，提高产品品质。
3、加入核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚等具有补肾功能的食材，改善传统配方，提高鹿胶糕口感和营养价值。
具体实施方式
下面对本发明做进一步说明：
本发明提供了一种具有补肾功能的鹿胶糕，所述鹿胶糕按以下质量份数进行配比：鹿胶8～15份、鹿皮胶原蛋白多肽1～10份、冰糖5～7份、核桃15～30份、黑芝麻15～30份、蔓越莓10～25份、沙棘5～8份、黄精2～6份、黑豆3～6份、枸杞子8～15份、黑桑葚4～9份、豆油3～20份、绍兴黄酒25～30份。
一种具有补肾功能的鹿胶糕制备方法，步骤如下：
S1，将核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚放入烤箱中，在100～230℃下烘烤10～200min后，取出备用；
S2，鹿胶块打粉，与豆油、黄酒一同加入锅中搅拌均匀，小火熬制，胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉；熬制至挂旗时，将烘烤好的核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚加入锅中，充分混合；
S3，完全混匀后，倒入模具，用力挤压排除空气，在5～-10℃下冷藏30～120min，取出切块，制得所述鹿胶糕。
鹿皮胶原蛋白多肽的制备方法如下：
将鲜鹿皮去毛、去脂、去肉后切块，清洗干净；
在pH10～13碱液中浸泡12～48h；
取出鹿皮，蒸馏水反复浸泡清洗至pH7为止，沥干备用；
将处理后的鹿皮加3倍质量、pH为6.5的磷酸缓冲溶液，加入6000U/g木瓜蛋白酶，在60℃、300W条件下超声辅助酶解2h；
调节pH到7.5，再加入6000U/g胰蛋白酶，在50℃、300W条件下超声辅助酶解2h；
酶解完全后，在100℃下煮沸15min灭活；
降至室温25℃后0.45μm滤膜过滤除菌除杂，冻干得鹿皮胶原蛋白多肽。
实施例1：
所述鹿胶糕按以下质量份数进行配比：鹿胶10份、鹿皮胶原蛋白多肽5份、冰糖6份、核桃20份、黑芝麻20份、蔓越莓20份、沙棘6份、黄精5份、黑豆6份、枸杞子12份、黑桑葚8份、豆油10份、绍兴黄酒25份。
将核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚放入烤箱中，在200℃下烘烤60min后，取出备用；鹿胶块打粉，与豆油、黄酒一同加入锅中搅拌均匀，小火熬制，胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉；熬制至挂旗时，将烘烤好的核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚加入锅中，充分混合；完全混匀后，倒入模具，用力挤压排除空气，在-10℃下冷藏50min，取出切块，制得所述鹿胶糕。
以上所述的实施例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做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。
Claims (3)
1.一种具有补肾功能的鹿胶糕，其特征在于，所述鹿胶糕按以下质量份数进行配比：鹿胶8～15份、鹿皮胶原蛋白多肽1～10份、冰糖5～7份、核桃15～30份、黑芝麻15～30份、蔓越莓10～25份、沙棘5～8份、黄精2～6份、黑豆3～6份、枸杞子8～15份、黑桑葚4～9份、豆油3～20份、绍兴黄酒25～30份。
2.一种基于权利要求1具有补肾功能的鹿胶糕制备方法，其特征在于，所述方法步骤如下：
S1，将核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚放入烤箱中，在100～230℃下烘烤10～200min后，取出备用；
S2，鹿胶块打粉，与豆油、黄酒一同加入锅中搅拌均匀，小火熬制，胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉；熬制至挂旗时，将烘烤好的核桃、黑芝麻、蔓越莓、沙棘、黄精、黑豆、枸杞子、黑桑葚加入锅中，充分混合；
S3，完全混匀后，倒入模具，用力挤压排除空气，在5～-10℃下冷藏30～120min，取出切块，制得所述鹿胶糕。
3.根据权利要求1所述的具有补肾功能的鹿胶糕制备方法，其特征在于，所述鹿皮胶原蛋白多肽的制备方法如下：
将鲜鹿皮去毛、去脂、去肉后切块，清洗干净；
在pH10～13碱液中浸泡12～48h；
取出鹿皮，蒸馏水反复浸泡清洗至pH7为止，沥干备用；
将处理后的鹿皮加3倍质量、pH为6.5的磷酸缓冲溶液，加入6000U/g木瓜蛋白酶，在60℃、300W条件下超声辅助酶解2h；
调节pH到7.5，再加入6000U/g胰蛋白酶，在50℃、300W条件下超声辅助酶解2h；
酶解完全后，在100℃下煮沸15min灭活；
降至室温25℃后0.45μm滤膜过滤除菌除杂，冻干得鹿皮胶原蛋白多肽。
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