CN110771837A - 一种健脾养胃山楂糕及其制备方法 - Google Patents
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种健脾养胃山楂糕,原料组成成分按重量份数由以下比例组成:茯苓2~5份、薏米8~15份、莲子2~5份、芡实2~4份、山药6~12份、白扁豆2~4份、甘草3~5份、人参2~4份、芝麻1~3份、冰糖15~20份、白砂糖15~20份、山楂35~45份。本发明山楂糕采用纯天然原料制成,合理搭配,具有良好的健脾养胃、利水消肿、清热降火、益智安神的效果。此外本发明还提供一种上述健脾养胃山楂糕的制备方法。本发明在山楂打浆后的浆液中添加水果粒,冷凝后水果粒自然凝固在山楂糕内,水果粒可以是一种或多种水果,让食客在食用山楂糕的过程中能够享受到多种口味,相比现有单一口味的山楂糕,更加丰富。
Description
技术领域
本发明涉及一种食品加工技术领域,具体是一种健脾养胃山楂糕及其制备方法。
背景技术
山楂为核果类水果,核质硬,果肉薄,味微酸涩。果可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用。
山楂含多种有机酸。口服后增强胃液酸度,提高胃蛋白酶活性,促进蛋白质的消化;山楂味酸,刺激胃黏膜促进胃液分泌;山楂中含脂肪酶,能促进脂肪的消化;山楂含有维生素C等成分,口服可增进食欲;山楂对胃肠运动功能具有调节作用,对痉挛状态的胃肠平滑肌有抑制作用,对松弛状态的平滑肌有兴奋作用。
山楂黄酮可显著降低实验性高血脂动物的血清总胆固醇、低密度脂蛋白胆固醇和载脂蛋白B的浓度,显著升高高密度脂蛋白一胆固醇和载脂蛋白浓度,但对甘油三酯影响不大。山楂降血脂作用是通过抑制肝脏胆固醇的合成,促进肝脏对血浆胆固醇的摄人而发挥降血脂作用。
目前市场上出售的山楂糕主要由山楂、白砂糖以及常用食品添加剂如化学防腐剂、凝固剂、增稠剂、食用色素等,或多或少都添加了一些对人体有一定危害的添加剂,不利于长期食用,营养价值不高,且口味单一,市场上缺少一种口味丰富,有具有健脾养胃功能的山楂糕食品。
发明内容
本发明的目的在于提供一种健脾养胃山楂糕及其制备方法,口味好,具有一定的健脾养胃、利水消肿、清热降火、益智安神的效果。
为了实现上述目的,本发明提供了一种健脾养胃山楂糕,原料组成成分按重量份数由以下比例组成:茯苓2~5份、薏米8~15份、莲子2~5份、芡实2~4份、山药6~12份、白扁豆2~4份、甘草3~5份、人参2~4份、芝麻1~3份、冰糖15~20份、白砂糖15~20份、山楂35~45份。
本发明进一步的,所述原料组成成分有水果粒3~5份。
本发明进一步的,原料组成成分按重量份数由以下比例组成:茯苓4份、薏米12份、莲子3份、芡实3份、山药8份、白扁豆3份、甘草4份、人参3份、芝麻2份、冰糖18份、白砂糖18份、山楂40份,水果粒4份。
本发明还提供一种制备上述健脾养胃山楂糕的方法,包括以下步骤:
A.筛选清洗:选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,用清水洗净并沥去水分;
B.去籽:将洗净后的山楂放入去籽机中去籽,再去掉两头的结蒂;
C.打浆:将清洗好的山楂以及茯苓、薏米、莲子、芡实、山药、白扁豆、甘草、人参、芝麻按照重量份比要求,并掺入适量水放入打浆机打浆;
D.混合糖浆搅拌:打浆后,按照重量份比要求加入冰糖、白砂糖和水果粒在搅拌机内搅匀;
E.静置凝固:拌匀后的浆液倒入盘中静置冷凝,而后切分为大片待用;
F.烘烤:将上述大片放入烘烤箱,烘烤温度控为80℃~160℃,烘烤时间小于24小时,至果面不黏手,此时为山楂脯;
G.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
本发明进一步的,所述步骤C中山楂与水的比列为3:1~5:1。
本发明进一步的,所述水果粒大小为2~5毫米。
本发明的有益效果是:山楂糕采用纯天然原料制成,合理搭配,茯苓为寄生在松树根上的真菌类植物,具有渗湿利水,健脾和胃,宁心安神的作用;白扁豆中多量的纤维素,能协调和刺激肠蠕动,缩短病毒性代谢产物在肠腔的滞留时间,改善胃肠功能,薏米有促进新陈代谢和减少胃肠负担的作用,并有利水渗湿、健脾、除痹、清热排脓之功效;芡实含有丰富的淀粉,可为人体提供热能,并含有多种维生素和碳物质,保证体内营养所需成分,具有固肾涩精,补脾止泄,利湿健中之功效;再配以莲子、山药、人参、芝麻,本发明山楂糕具有良好的健脾养胃、利水消肿、清热降火、益智安神的效果。本发明制备方法根据物料间特性设计本,不额外添加凝固剂、色素和化学防腐剂。采用本发明配方和制备方法制备出来的山楂糕,口感细腻,有嚼劲,外形好。此外,本发明在山楂打浆后的浆液中添加水果粒,冷凝后水果粒自然凝固在山楂糕内,水果粒可以是一种或多种水果,让食客在食用山楂糕的过程中能够享受到多种口味,相比现有单一口味的山楂糕,更加丰富,令人回味。
具体实施方式
下面对本发明作进一步说明。
茯苓2~5份、薏米8~15份、莲子2~5份、芡实2~4份、山药6~12份、白扁豆2~4份、甘草3~5份、人参2~4份、芝麻1~3份、冰糖15~20份、白砂糖15~20份、山楂35~45份、水果粒3~5份。
实施例1
一种健脾养胃山楂糕,原料组成成分按重量份数由以下比例组成:
茯苓2份、薏米15份、莲子2份、芡实4份、山药6份、白扁豆4份、甘草3份、人参4份、芝麻1份、冰糖15份、白砂糖20份、山楂45份、水果粒3份。
其制备方法,包括以下步骤:
A.筛选清洗:选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,用清水洗净并沥去水分;
B.去籽:将洗净后的山楂放入去籽机中去籽,再去掉两头的结蒂;
C.打浆:将清洗好的山楂以及茯苓、薏米、莲子、芡实、山药、白扁豆、甘草、人参、芝麻按照重量份比要求,并按照山楂与水为5:1的比列加入水,放入打浆机打浆;
D.混合糖浆搅拌:打浆后,按照重量份比要求加入冰糖、白砂糖和5毫米大小的水果粒在搅拌机内搅匀;
E.静置凝固:拌匀后的浆液倒入盘中静置冷凝,而后切分为大片待用;
F.烘烤:将上述大片放入烘烤箱,烘烤温度控为80℃,烘烤时间小于24小时,至果面不黏手,此时为山楂脯;
G.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
实施例2
一种健脾养胃山楂糕,原料组成成分按重量份数由以下比例组成:
茯苓4份、薏米12份、莲子3份、芡实3份、山药8份、白扁豆3份、甘草4份、人参3份、芝麻2份、冰糖18份、白砂糖18份、山楂40份,水果粒4份。
其制备方法,包括以下步骤:
A.筛选清洗:选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,用清水洗净并沥去水分;
B.去籽:将洗净后的山楂放入去籽机中去籽,再去掉两头的结蒂;
C.打浆:将清洗好的山楂以及茯苓、薏米、莲子、芡实、山药、白扁豆、甘草、人参、芝麻按照重量份比要求,并按照山楂与水为4:1的比列加入水,放入打浆机打浆;
D.混合糖浆搅拌:打浆后,按照重量份比要求加入冰糖、白砂糖和3毫米大小的水果粒在搅拌机内搅匀;
E.静置凝固:拌匀后的浆液倒入盘中静置冷凝,而后切分为大片待用;
F.烘烤:将上述大片放入烘烤箱,烘烤温度控为120℃,烘烤时间小于24小时,至果面不黏手,此时为山楂脯;
G.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
实施例3
一种健脾养胃山楂糕,原料组成成分按重量份数由以下比例组成:
茯苓5份、薏米8份、莲子5份、芡实2份、山药12份、白扁豆2份、甘草5份、人参2份、芝麻3份、冰糖20份、白砂糖15份、山楂35份、水果粒5份。
A.筛选清洗:选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,用清水洗净并沥去水分;
B.去籽:将洗净后的山楂放入去籽机中去籽,再去掉两头的结蒂;
C.打浆:将清洗好的山楂以及茯苓、薏米、莲子、芡实、山药、白扁豆、甘草、人参、芝麻按照重量份比要求,并按照山楂与水为3:1的比列加入水,放入打浆机打浆;
D.混合糖浆搅拌:打浆后,按照重量份比要求加入冰糖、白砂糖和2毫米大小的水果粒在搅拌机内搅匀;
E.静置凝固:拌匀后的浆液倒入盘中静置冷凝,而后切分为大片待用;
F.烘烤:将上述大片放入烘烤箱,烘烤温度控为160℃,烘烤时间小于24小时,至果面不黏手,此时为山楂脯;
G.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
以下对本发明进行试吃试验,实施样品制备:取实施例1-3制得的样品。对照样品:市场售山楂糕对照样品。试验方法:随机抽取50名最近两周有食用糕点类人群进行试吃,每天总食用量为 250g,连续试吃3天后,对各样品的口感、腻味感及食用后消化情况进行评分,满分100 分,分数高为佳,分数低为差,每个试吃者单独进行打分后,统计并求出平均分并记录。结果如下表所示:
评定项目 | 口感 | 腻味感 | 味道 | 脾胃舒适度 |
实施例1 | 90 | 81 | 93 | 81 |
实施例2 | 94 | 86 | 95 | 83 |
实施例3 | 88 | 84 | 90 | 77 |
对比例 | 66 | 61 | 55 | 51 |
从以上结果可以看出,本发明山楂糕与市售山楂糕对照样品相比,具有口感好,味道佳,不易产生腻味感,具有健脾养胃的效果,受到试吃者的认同。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种健脾养胃山楂糕,其特征在于,原料组成成分按重量份数由以下比例组成:
茯苓2~5份、薏米8~15份、莲子2~5份、芡实2~4份、山药6~12份、白扁豆2~4份、甘草3~5份、人参2~4份、芝麻1~3份、冰糖15~20份、白砂糖15~20份、山楂35~45份。
2.根据权利要求1所述的一种健脾养胃山楂糕,其特征在于,所述原料组成成分有水果粒3~5份。
3.根据权利要求2所述的一种健脾养胃山楂糕,其特征在于,原料组成成分按重量份数由以下比例组成:
茯苓4份、薏米12份、莲子3份、芡实3份、山药8份、白扁豆3份、甘草4份、人参3份、芝麻2份、冰糖18份、白砂糖18份、山楂40份,水果粒4份。
4.一种制备权利要求1至3所述健脾养胃山楂糕的方法,其特征在于,包括以下步骤:
A.筛选清洗:选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,用清水洗净并沥去水分;
B.去籽:将洗净后的山楂放入去籽机中去籽,再去掉两头的结蒂;
C.打浆:将清洗好的山楂以及茯苓、薏米、莲子、芡实、山药、白扁豆、甘草、人参、芝麻按照重量份比要求,并掺入适量水放入打浆机打浆;
D.混合糖浆搅拌:打浆后,按照重量份比要求加入冰糖、白砂糖和水果粒在搅拌机内搅匀;
E.静置凝固:拌匀后的浆液倒入盘中静置冷凝,而后切分为大片待用;
F.烘烤:将上述大片放入烘烤箱,烘烤温度控为80℃~160℃,烘烤时间小于24小时,至果面不黏手,此时为山楂脯;
G.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
5.根据权利要求4所述的一种制备健脾养胃山楂糕的方法,其特征在于,所述步骤C中山楂与水的比列为3:1~5:1。
6.根据权利要求4所述的一种制备健脾养胃山楂糕的方法,其特征在于,所述水果粒大小为2~5毫米。
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