CN110870533A - 一种调配羊胶糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种调配羊胶糕及其制备方法,以羊肉和羊骨以及众多中药熬制成的羊胶为主要原料,经过工艺把其中的胶质和营养成份的提取再加上多种精选中药材成份的辅助作用,配合以炒制的核桃仁与黑芝麻,增加羊胶的营养组分,同时丰富羊胶的口感,制得的羊胶糕具有较高的营养价值且具有更优的适口性;且食用方便;小孩食用可调理脾胃、壮骨补钙、增强免疫力,还能有效改善小孩“冒冷汗”、体虚等症状;女人食用补气养血,有效调理月经,长期食用还有美容养颜作用;老人食用可有效改善睡眠、补气养血、强劲骨骼,上期食用还可延年益寿;男人食用可改善体质,补肾益精,缓解疲劳等作用。另外,此产品无其他添加剂,防腐剂等,具有更高的食用安全性。
Description
技术领域
本发明涉及保健食品制作技术领域,更具体的说是涉及一种调配羊胶糕及其制备方法。
背景技术
现代社会生活节奏快、竞争激烈,女性肩负着家庭、工作的双重负担,还承担着繁衍下一代的责任,精神压力较大。因经常熬夜、长时间地坐或站立、食用刺激性食物、抽烟、喝酒、缺乏运动及饮食结构不规律造成体内维生素减少、排毒系统功能减弱使得体内激素分泌量增加,导致性腺激素分泌失调等不良现象,长久就会造成紧虚和气血不足的情况。自古以来,阿胶被广泛认为是“补血圣药”,具有补血养血,滋阴润燥,益虚等卓越的滋补价值,是一味能够有效滋阴养血,适用于女性调养的保健品。然而,阿胶的作用效果有限,并不能满足所有人的需求。
黑山羊相较于制备阿胶的驴来讲,肌纤维细,硬度小,肉质细嫩,味道鲜美,膻味极小,营养价值高,蛋白质含量在22.6%以上,脂肪含量低于3%,胆固醇含量低,比猪肉低75%,比牛肉和绵羊肉低62%,含人体必需氨基酸15种以上,尤以谷氨酸含量高,达11.03%,具有滋阴壮阳、补虚强体、提高人体免疫力、延年益寿和美容之功效,特别对年老体弱、多病患者有明显的滋补作用,老幼皆宜;采用黑山羊熬制的羊胶浓缩了黑山羊体内的精华,具有优良的滋补作用;但是现有技术的羊胶成分单一且适口性差,不利于广泛推广应用。
故如何提供一种具有复合营养物质且具有良好的适口性的羊胶糕是本领域技术人员亟待解决的问题。
发明内容
有鉴于此,本发明提供了一种调配羊胶糕,将具有滋补作用且口味良好的其他滋补材料与羊胶混合,使得制品不仅具有更高的营养价值,而且具有更优的适口性。
为了达到上述目的,本发明采用如下技术方案:
首先,本发明提供了一种调配羊胶糕,包括以下组分:羊胶、核桃仁和芝麻,且三者质量比为1∶1∶1。
优选的,所述羊胶采用以下步骤制得:
(1)在洗净的熬煮锅内加入黑山羊羊肉和羊骨共150Kg,加入清水,将熬煮锅升温至250-300℃,持续加热22-25小时后关闭熬煮锅;
(2)将步骤(1)中熬煮后的羊肉和羊骨残渣取出,所得汤汁过滤至无渣后待用;
(3)将人参0.25Kg、砂仁0.25Kg、大枣1Kg、覆盆子0.25Kg、山药1Kg、桂圆1Kg、黄精0.25Kg、茨实0.25Kg、玉竹0.5Kg、枸杞子0.5Kg、莲子1Kg、茯苓0.25Kg、罗汉果0.25Kg、益智仁0.25Kg、肉豆蔻0.25Kg、黑芝麻1Kg、决明子0.25Kg、葛根0.5Kg、山楂0.25Kg、橘皮0.25Kg洗净后加入清水在250-300℃条件下熬煮1.5-2小时后滤过药渣得药汤,待用;
(4)将所述步骤(2)所得滤液及所述步骤(3)中所得药汤混合搅拌并在250-300℃条件下加热浓缩8-12小时,得浓稠汤汁;
(5)将所述步骤(4)中所得浓稠汤汁转移至搅拌加热锅内,加入蜂蜜5Kg、黄酒5Kg和红糖片10Kg,,将温度调至150-200℃,开启搅拌,直至混合汤汁浓稠成膏状,倒入模具冷却即得羊胶。
上述优选技术方案的有益效果是:羊肉和羊骨、人参、枸杞子、桂圆、莲子、黄精、大枣、黑芝麻具有补气补血、补虚劳、祛寒、且有补肾益精、和血通络、等作用;决明子、肉豆蔻、玉竹、山楂、橘皮、罗汉果、葛根具有滋阴润肺、化痰止咳、帮助消化的作用,使食用者补气血的同时不会燥热;茨实、山药、茯苓、砂仁、益智仁、蜂蜜、黄酒、红糖含有丰富维生素,能够增强身体免疫力、宁心安神、改善睡眠等作用;蜂蜜、黄酒和红糖可以有效调节产品的口感,使消费者更加喜爱食用。
优选的,所述步骤(1)中加入的羊肉和羊骨的质量比为1∶1。
优选的,在进行步骤(1)之前,将羊肉和羊骨加入盛有清水的熬煮锅内,将熬煮锅温度调至300-350℃,待水沸腾,关闭熬煮锅电源并将羊肉和羊骨捞出待用,汤液舍弃。
优选的,在水沸腾后继续熬煮1-3分钟后关闭熬煮锅电源并将羊肉和羊骨捞出待用,汤液舍弃。
上述优选技术方案的有益效果是:短时间过沸水焯至不仅可以去除羊肉和羊骨中的血沫,还可有效去除羊肉和羊骨的膻味,初步保证制得食品的适口性。
本发明还提供了一种调配羊胶糕的制备方法,包括以下步骤:
(1)将羊胶加入纯净水中融化并浓缩至融化液浓稠,保温待用;
(2)将核桃仁与黑芝麻分别加入炒锅内下翻炒;
(3)将所述步骤(2)中炒制好的核桃仁与黑芝麻加入至所述步骤(1)中融化的羊胶内,搅拌均匀,倒入模具中自然冷却即得调配羊胶糕。
优选的,所述步骤(1)中加热融化温度为50-65℃。
上述优选技术方案的有益效果是:避免羊胶糊化以及避免高温融化破坏其中营养物质。
优选的,所述步骤(2)中核桃仁和黑芝麻炒制温度为55-75℃,炒制时间为15-30分钟。
上述优选技术方案的有益效果是:避免过高温炒制破坏核桃仁和黑芝麻中的营养物质结构且可将其中营养物质有效逼出,还会产生香气,增加制品适口性。
综合上述技术方案,相对与现有技术,本发明的有益效果是:提供了一种调配羊胶糕及其制备方法,以羊肉和羊骨以及众多中药熬制成的羊胶为主要原料,羊肉和羊骨本身就是温补食材,具有补体虚,祛寒、温补气血等作用,经过工艺把其中的胶质和营养成份的提取再加上多种精选中药材成份的辅助作用,配合以炒制的核桃仁与黑芝麻,增加羊胶的营养组分,同时丰富羊胶的口感,制得的羊胶糕具有较高的营养价值且具有更优的适口性;且食用方便,男女老少皆宜;不同人群食用有不同的滋补效果:小孩食用可调理脾胃、壮骨补钙、增强免疫力,还能有效改善小孩“冒冷汗”、体虚等症状;女人食用补气养血,有效调理月经,长期食用还有美容养颜作用;老人食用可有效改善睡眠、补气养血、强劲骨骼,上期食用还可延年益寿;男人食用可改善体质,补肾益精,缓解疲劳等作用。另外,此产品无其他添加剂,防腐剂等,具有更高的食用安全性。
具体实施方式
下面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。
实施例1
羊胶的制备:
(1)将羊肉和羊骨以重量比为1∶1的比例共150Kg加入盛有清水的熬煮锅内,将熬煮锅温度调至300-350℃,待水沸腾,继续熬煮1-3分钟后关闭熬煮锅电源并将羊肉和羊骨捞出待用,汤液舍弃;
(2)在洗净的熬煮锅内加入步骤(1)中的羊肉和羊骨,加入清水,将熬煮锅升温至250-300℃,持续加热22-25小时后关闭熬煮锅;
(3)将步骤(2)中熬煮后的羊肉和羊骨残渣取出,所得汤汁过滤至无渣后待用;
(4)将人参0.25Kg、砂仁0.25Kg、大枣1Kg、覆盆子0.25Kg、山药1Kg、桂圆1Kg、黄精0.25Kg、茨实0.25Kg、玉竹0.5Kg、枸杞子0.5Kg、莲子1Kg、茯苓0.25Kg、罗汉果0.25Kg、益智仁0.25Kg、肉豆蔻0.25Kg、黑芝麻1Kg、决明子0.25Kg、葛根0.5Kg、山楂0.25Kg、橘皮0.25Kg洗净后加入清水在250-300℃条件下熬煮1.5-2小时后滤过药渣得药汤,待用;
(5)将步骤(3)所得滤液及步骤(4)中所得药汤混合搅拌并在250-300℃条件下加热浓缩8-12小时,得浓稠汤汁;
(6)将步骤(5)中所得浓稠汤汁转移至搅拌加热锅内,加入蜂蜜5Kg、黄酒5Kg和红糖片10Kg,,将温度调至150-200℃,开启搅拌,直至混合汤汁浓稠成膏状,倒入模具冷却即得羊胶。
实施例2
调配羊胶糕的制备:
(1)将实施例1所得的羊胶加入纯净水中在温度为50-65℃的条件下融化并浓缩至融化液浓稠,保温待用;
(2)将核桃仁与黑芝麻分别加入炒锅内下翻炒,炒制温度为55-75℃,炒制时间为15-30分钟;
(3)将步骤(2)中炒制好的核桃仁与黑芝麻加入至步骤(1)中融化的羊胶内,搅拌均匀,倒入模具中自然冷却即得调配羊胶糕。
其中,加入的羊胶、炒制的核桃仁与炒制的黑芝麻的重量比为1∶1∶1。
实施例3
效果测试:
以实施例2制备的调配羊胶糕为施用材料,
1)通过糖度测试仪与30名受试人员的品尝,一致认定调配羊胶糕糖度和甜度适宜,且具有宜人的香气。
2)实际使用效果如下,
受试者一:
张某,性别女,年龄10岁,在接受测试前具有挑食、免疫力差、缺钙等症状。每日服用羊胶糕15g,连续服用三个月后,脾胃好不再挑食、骨质强壮、免疫力增强。
受试者二:
赵某,性别女,年龄35岁,具有缺血性贫血、月经失调、脸色暗沉等症状。每日服用羊胶糕15g,连续服用三个月后,贫血状况的到改善,且月经规律正常,面色红润,容光焕发。
受试者三:
孙某,性别男,年龄40岁,具有肾虚体亏易疲劳等症状。每日服用羊胶糕15g,连续服用三个月后,肾虚症状消除,精力充沛。
受试者四:
周某,性别男,年龄72岁,具有失眠多梦、气血亏、骨质疏松等症状。每日服用羊胶糕15g,连续服用三个月后,失眠多梦状况得到改善,气血充足,且骨骼得到强化,骨质疏松状况减轻,精神奕奕。
即上述测试结果表明:连续食用三个月的调配羊胶糕,能显著改善各年龄段存在的多种身体不健康状况,且测试结果显示该调配羊胶糕的甜度适宜具有香气,更具有适口性。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (8)
1.一种调配羊胶糕,其特征在于,包括以下组分:羊胶、核桃仁和芝麻,且三者质量比为1∶1∶1。
2.根据权利要求1所述的一种调配羊胶糕,其特征在于,所述羊胶采用以下步骤制得:
(1)在洗净的熬煮锅内加入黑山羊羊肉和羊骨共150Kg,加入清水,将熬煮锅升温至250-300℃,持续加热22-25小时后关闭熬煮锅;
(2)将步骤(1)中熬煮后的羊肉和羊骨残渣取出,所得汤汁过滤至无渣后待用;
(3)将人参0.25Kg、砂仁0.25Kg、大枣1Kg、覆盆子0.25Kg、山药1Kg、桂圆1Kg、黄精0.25Kg、茨实0.25Kg、玉竹0.5Kg、枸杞子0.5Kg、莲子1Kg、茯苓0.25Kg、罗汉果0.25Kg、益智仁0.25Kg、肉豆蔻0.25Kg、黑芝麻1Kg、决明子0.25Kg、葛根0.5Kg、山楂0.25Kg、橘皮0.25Kg洗净后加入清水在250-300℃条件下熬煮1.5-2小时后滤过药渣得药汤,待用;
(4)将所述步骤(2)所得滤液及所述步骤(3)中所得药汤混合搅拌并在250-300℃条件下加热浓缩8-12小时,得浓稠汤汁;
(5)将所述步骤(4)中所得浓稠汤汁转移至搅拌加热锅内,加入蜂蜜5Kg、黄酒5Kg和红糖片10Kg,,将温度调至150-200℃,开启搅拌,直至混合汤汁浓稠成膏状,倒入模具冷却即得羊胶。
3.根据权利要求2所述的一种调配羊胶糕,其特征在于,所述步骤(1)中加入的羊肉和羊骨的质量比为1∶1。
4.根据权利要求2所述的一种调配羊胶糕,其特征在于,在进行步骤(1)之前,将羊肉和羊骨加入盛有清水的熬煮锅内,将熬煮锅温度调至300-350℃,待水沸腾,关闭熬煮锅电源并将羊肉和羊骨捞出待用,汤液舍弃。
5.根据权利要求4所述的一种调配羊胶糕,其特征在于,在水沸腾后继续熬煮1-3分钟后关闭熬煮锅电源并将羊肉和羊骨捞出待用,汤液舍弃。
6.一种调配羊胶糕的制备方法,其特征在于,包括以下步骤:
(1)将羊胶加入纯净水中融化并浓缩至融化液浓稠,保温待用;
(2)将核桃仁与黑芝麻分别加入炒锅内下翻炒;
(3)将所述步骤(2)中炒制好的核桃仁与黑芝麻加入至所述步骤(1)中融化的羊胶内,搅拌均匀,倒入模具中自然冷却即得调配羊胶糕。
7.根据权利要求6所述的一种调配羊胶糕的制备方法,其特征在于,所述步骤(1)中加热融化温度为50-65℃。
8.根据权利要求6所述的一种调配羊胶糕的制备方法,其特征在于,所述步骤(2)中核桃仁和黑芝麻炒制温度为55-75℃,炒制时间为15-30分钟。
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