CN110613129A - 一种巧克力阿胶膏的制备工艺 - Google Patents
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Abstract
本发明公开了一种巧克力阿胶膏的制备工艺，其技术要点是，包括如下步骤：按下述重量份称取各原料陈阿胶250g、核桃仁300g、黑芝麻125g、黄酒250、核桃油10ml、西洋参片10g和冰红糖150g；将冰红糖和黄酒置于干净的铜锅内，并对铜锅进行加热至冰红糖溶于黄酒；将细粉末状的陈阿胶放入铜锅内，并对铜锅内的混合液进行匀速搅拌至陈阿胶全部化开状态；当铜锅加热至盛放的混合液内气泡翻滚时，依次加入去除中间苦涩皮膜的核桃仁粉末和黑芝麻粉末，并在加入过程中对混合液进行不间断的搅拌至均匀；本发明的有益效果是：口感层次分明，实现了“寒则凝，温则化”；在疗效上更胜一筹；在吸收率上易消化，不增加肠胃负担。
Description
技术领域
本发明属于保健品技术领域，具体涉及的是一种巧克力阿胶膏的制备工艺。
背景技术
传统的阿胶膏是芝麻糖加牛皮糖的口感，阿胶膏粘腻不易肠胃消化，难以实现疗效最大化，并且在制膏过程火毒比较大，导致长期服用后容易产生上火、冒痘、口疮等疾病。
发明内容
本发明的目的在于，提供提供一种口感好、营养成分丰富、保健功能高的阿胶膏的制备方法。
为实现上述目的，本发明采用的技术方案是，一种巧克力阿胶膏的制备工艺，其技术要点是，包括如下步骤：
S1.按下述重量份称取各原料陈阿胶250g、核桃仁300g、黑芝麻125g、黄酒250、核桃油10ml、西洋参片10g和冰红糖150g；
将陈阿胶用粉碎机粉碎成细粉末，置于干燥容器内，备用；
黑芝麻用粉碎机粉碎成碎末，置于不吸油的干燥容器内，备用；
核桃仁去除中间苦涩皮膜后，磨粉备用；
西洋参泡水浓缩成西洋参汁，备用；
S2.将冰红糖和黄酒置于干净的铜锅内，并对铜锅进行加热至冰红糖溶于黄酒；
S3.将细粉末状的陈阿胶放入铜锅内，并对铜锅内的混合液进行匀速搅拌至陈阿胶全部化开状态；
S4.当铜锅加热至盛放的混合液内气泡翻滚时，依次加入去除中间苦涩皮膜的核桃仁粉末和黑芝麻粉末，并在加入过程中对混合液进行不间断的搅拌至均匀；
S5.调节火候，继续加热，并加入西洋参汁和核桃油，边加边搅拌直至成膏；
S6.倒出凉膏，凉膏时间一般需12h以上，在罐上加盖一张透气性好的宣纸，凉透后加盖。
进一步的，S2至S4步骤中，需要不间断的对铜锅进行加热，并且加热温度保持在70-79℃之间。
进一步的，S5步骤中，搅拌时需要注意观察混合液的状态，待混合液呈蜂窝状沸腾时表示已成膏，立即关火停止加热。
本发明的有益效果是：
1.口感层次分明，第一层是柔弹口感，第二层是类似巧克力的入口即化的口感，实现了“寒则凝，温则化”；
2.在疗效上更胜一筹，将火毒降至最低，疗效缓缓释放，绵远悠长；
3.在吸收率上易消化，入口是固体膏剂，于舌尖融化为汤剂，入口即化，实现了膏剂至汤剂的快速转化，不增加肠胃负担。
附图说明
图1为本发明的工艺流程图；
具体实施方式
下面将结合本发明实施例中的附图，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。
参阅图1所示，一种巧克力阿胶膏的制备工艺，包括如下步骤：
S1.加工备料：按下述重量份称取各原料陈阿胶250g、核桃仁300g、黑芝麻125g、黄酒250、核桃油10ml、西洋参片10g和冰红糖150g；
将陈阿胶用粉碎机粉碎成细粉末，置于干燥容器内，备用，黑芝麻用粉碎机粉碎成碎末，置于不吸油的干燥容器内，备用，核桃仁去除中间苦涩皮膜后，磨粉备用，西洋参泡水浓缩成西洋参汁，备用，在将各原料进行加工备料时，不分为先后顺序，但必须采用单独的器皿对原料进行储存备用；
S2.将冰红糖和黄酒置于干净的铜锅内，并对铜锅进行加热至冰红糖溶于黄酒，应当注意的是，需要先在铜锅中倒入黄酒，然后铜锅对铜锅的加热提高黄酒的问题，待黄酒的水平面出现轻微涟漪时，向黄酒内放入冰红糖；
S3.将细粉末状的陈阿胶放入铜锅内，并对铜锅内的混合液进行匀速搅拌至陈阿胶全部化开状态，使阿胶与黄酒和冰红糖的混合液进行充分混合，增加口感；
S4.当铜锅加热至盛放的混合液内气泡翻滚时，依次加入去除中间苦涩皮膜的核桃仁粉末和黑芝麻粉末，并在加入过程中对混合液进行不间断的搅拌至均匀；
S5.调节火候，继续加热，并加入西洋参汁和核桃油，边加边搅拌直至成膏，搅拌时需要注意观察混合液的状态，待混合液呈蜂窝状沸腾时表示已成膏，立即关火停止加热；
S6.待成膏后，倒出凉膏，凉膏时间一般需12h以上，在罐上加盖一张透气性好的宣纸，凉透后加盖。
另外，S2至S4步骤中，需要不间断的对铜锅进行加热，并且加热温度保持在70-79℃之间，其主要目的是增加各成份的活性，并避免出现焦糊的状态。
通过本工艺制成的阿胶膏，膏体晶黑柔软，相较于传统的阿胶膏，本申请调整了原配方的配比，升级了传统的制备工艺，工在口感上实现了“寒则凝，温则化”；在疗效上更胜一筹，将火毒降至最低；在吸收率上，入口即化，实现了膏剂——汤剂的瞬间转化，口感好、营养成分丰富、保健功能高。
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，不应将权利要求中的任何附图标记视为限制所涉及的权利要求。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (3)
1.一种巧克力阿胶膏的制备工艺，其特征在于，包括如下步骤：
S1.按下述重量份称取各原料陈阿胶250g 、核桃仁300g 、黑芝麻125g、黄酒250、核桃油10ml、西洋参片10g和冰红糖150g；
将陈阿胶用粉碎机粉碎成细粉末，置于干燥容器内，备用；
黑芝麻用粉碎机粉碎成碎末，置于不吸油的干燥容器内，备用；
核桃仁去除中间苦涩皮膜后，磨粉备用；
西洋参泡水浓缩成西洋参汁，备用；
S2.将冰红糖和黄酒置于干净的铜锅内，并对铜锅进行加热至冰红糖溶于黄酒；
S3.将细粉末状的陈阿胶放入铜锅内，并对铜锅内的混合液进行匀速搅拌至陈阿胶全部化开状态；
S4.当铜锅加热至盛放的混合液内气泡翻滚时，依次加入去除中间苦涩皮膜的核桃仁粉末和黑芝麻粉末，并在加入过程中对混合液进行不间断的搅拌至均匀；
S5. 调节火候，继续加热，并加入西洋参汁和核桃油，边加边搅拌直至成膏；
S6. 倒出凉膏，凉膏时间一般需12h以上，在罐上加盖一张透气性好的宣纸，凉透后加盖。
2.根据权利要求1所述的一种巧克力阿胶膏的制备工艺，其特征在于：所述的S2至S4步骤中，需要不间断的对铜锅进行加热，并且加热温度保持在70-79℃之间。
3.根据权利要求1所述的一种巧克力阿胶膏的制备工艺，其特征在于：所述的S5步骤中，搅拌时需要注意观察混合液的状态，待混合液呈蜂窝状沸腾时表示已成膏，立即关火停止加热。
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Citations (5)
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| CN101647838A (zh) * | 2009-07-10 | 2010-02-17 | 本溪龙宝（集团）参茸有限公司 | 人参阿胶膏及其制作工艺 |
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