CN110876476A - 一种安神健脑清热养颜桂花藕粉冲调羹及其制备方法 - Google Patents
一种安神健脑清热养颜桂花藕粉冲调羹及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种安神健脑清热养颜桂花藕粉冲调羹及其制备方法，属于食品加工领域。本发明的冲调羹配料采用：桂花、葛根、藕粉、腰果仁、巴旦木、蔓越莓干、葡萄干、紫薯干、枸杞子为主料，还添加甜菊糖作为甜味配料，科学配制加工而成。采用的原料以合理的加工制备方法，不进行萃取，破壁等深加工，保证配料的自然态。本发明以中医学的养生和保健理念为指导，经过各种配料的科学搭配，合理加工工艺生产的产品具有安神醒脑、清热解毒、润肺化痰、美容养颜、健脾开胃、抗心血管疾病、润肠通便等功效。本发明使用甜菊糖为甜味调料，以适合糖尿病患者人群食用。
Description
技术领域
本发明属于食品加工技术领域，涉及一种安神健脑清热养颜桂花藕粉冲调羹及其制备方法，是一种食用干花、坚果、果干等微量元素丰富，冲调方便，食之顺滑，花香沁人心脾，也涉及膳食营养学领域。
背景技术
现在人们食品工业集约生产的食品越来越多，一些加工食品为了在产品味道、色泽、便于长时间储存等需求，需要添加一些食品添加剂、防腐剂，这不仅带来潜在食品安全问题。长期摄入食品添加剂、防腐剂，给人们身体带来危害，也不符合膳食营养学和中医学倡导的健康饮食理念。
中国城镇化进程达到新的高度，造就了大批快节奏生活的城镇化人口，特别上班族白领紧张的工作和生活，已经没有太多时间可以进厨房制作食物。
今天人们的饮食结构存在不均衡的问题，摄入的高脂、高蛋白等高热量食品过剩，摄入谷物、坚果等所特别含有的微元素偏少，或某一时间食用单一谷物、坚果又造成个别元素摄入过量的问题。
发明内容
本发明以食用干花、谷物、坚果和果干为配料，以膳食营养学为指导，富含植物蛋白质、淀粉、不饱和脂肪酸、钙、磷、铁、多和维生素及多种微量元素。经过合理加工制备，尽量保证食品的自然态。以本发明所述加工制备的方便冲调食品，不仅闻之花香，沁人心脾，品相晶莹剔透，食之顺滑可口，也方便人们补充各类营养成分和微量元素，为人们的健康饮食带来便利。
本发明所采用的技术方案是：一种安神健脑清热养颜桂花藕粉冲调羹。其特征在于由以下重量份配料制成：桂花5-10份、葛根粉5-10份、藕粉60-100份、腰果仁5-12份、巴旦木5-10份、蔓越莓干8-15份、葡萄干8-15份、紫薯干3-8份、枸杞子4-10份、甜菊糖1-10份、辅料：白砂糖、葵花籽油、食盐。
辅料：白砂糖、葵花籽油、食盐，用作蔓越莓干、巴旦木、腰果仁的腌制。蔓越莓干的腌制，蔓越莓干、白砂糖、葵花籽油的重量比为20∶1～5∶1～3。巴旦木的腌制。巴旦木、食盐的重量比为20∶2～5；腰果仁的腌制，腰果仁、食盐的重量比为：20∶3～6；蔓越莓干、巴旦木、腰果仁腌制的目的是让配料在口味、口感、品相、美感等方面达到上佳状态，具体进入本发明产品的辅料(白砂糖、葵花籽油、食盐)用量由配量比、腌渍时间，加工过程中辅料剥离程度等几方面决定。
本发明优选的甜味调味配料为甜菊糖。
一种安神健脑清热养颜桂花藕粉冲调羹，优选的配料方案其特征由以下重量份配料制成：桂花5-10份、葛根粉5-10份、藕粉60-100份、腰果仁5-12份、巴旦木5-10份、蔓越莓干8-15份、葡萄干8-15份、紫薯干3-8份、枸杞子4-10份、甜菊糖苷1-10份。辅料：白砂糖、葵花籽油、食盐等适量(腌制蔓越莓干、巴旦木、腰果等使用、调味去除生涩味)。
优选的一种安神健脑、清热养颜桂花藕粉冲调羹配方。包括以下重量份的配料：桂花9份、葛根粉7份、藕粉80份、腰果仁10份、巴旦木10份、蔓越莓干11份、红葡萄干10份、紫薯干5份、枸杞子6份、甜菊糖苷6份。辅料：白砂糖、葵花籽油、食盐等适量(腌制蔓越莓干、巴旦木、腰果仁等使用，以去除生涩味，入味以谈谈口感味为适宜用量)。
本发明提出的一种安神健脑清热养颜桂花藕粉冲调羹配方，以合理烘焙方法，加工的桂花为配料之一，产品热水冲调后，桂花的香气浓郁，食之沁人心脾、胃口大开，并且能给人体补充桂花的营养成分。
桂花有丰富的营养价值。含有22种氨基酸(包括人体必须的8种)和维生素A、维生素B、维生素C、维生素D、维生素E、维生素K等15种维生素，还含有铁微量元素、花青素，含有10多种人体必须的微量元素和大量的激素、酶、生长素等。主要表现：1、桂花种所含的芳香物质，能够稀释痰液，促进呼吸道痰液的排出，具有化痰、止咳、平喘的作用；2、桂花辛香、具有行气之功、能够缓急止痛、散血消瘀、并促进肠道移浊味物质的排泄、下肠风痢血；3、桂花每100克含蛋白质0.6克，脂肪0.1克，碳水化合物8克，桂花还含有多种芳香物质，能祛除口中异味。并有杀灭口中细菌的功效，是口臭患者的食疗佳品；4、桂花含有丰富矿物质营养元素，尤其钾、锌、明显高于一般植物样品。
桂花，原产于中国西南部，富含氨基酸、维生素、微量元素、激素等营养成分，而且陈香扑鼻，令人神清气爽，具有散寒破结、化痰生津、提神、开胃、养颜等功效。具体功效作用有以下几方面：1、提神醒脑、桂花茶所散发出的浓郁的花香能够舒缓紧张的情绪。饮用桂花茶可以平衡神经系统，达到提神醒脑的作用；2、清除口臭、桂花所特有的芳香，气味芳香宜人，而桂花茶叶中所含有的茶多酚，可以溶解脂肪，清除口中的异味，常饮桂花茶可以让人满口留香；3、缓解胃部不适，桂花茶对肠胃虚寒的人群有温胃、暖胃的功效。特别是喝桂花红茶，能够起到很好的温中散寒、暖胃止痛的作用，适合肠胃不适合冬季怕冷的老人饮用。此外桂花茶还能润肠通便、减轻胀气等肠胃不适；4、止咳化痰，桂花茶具有止咳化痰、养阴润肺的功效，可以舒缓喉咙，改善多痰、咳嗽症状；5、通便润肠，桂花本身的香气可以使人舒缓情绪，桂花可以沏成桂花茶，长久饮用桂花茶可以清热清毒、润肠通便、对口腔炎、皮肤干裂、牙周炎、声音沙哑也可以起到一定疗效；6、美容养颜，桂花茶具有美白肌肤、排解体内毒素、润肠通便的作用，因此喝桂花茶有美容养颜的作用。(注[0012]和[0013]摘自百度知识图谱。所述“桂花茶”与本发明中的配料“桂花”在原料采用、制作工艺上基本类似)
本发明还揭示了一种安神健脑清热养颜桂花藕粉冲调羹的制备方法。包括以下步骤：
一、原料预处理
1、将优选的桂花过筛、除尘去杂，放入清水中，清洗干净，捞出摊平盘中，散去麦面水分，放入预热240℃烤箱1-3分钟，烤干水分、放凉存放备用。
2、将优选的腰果仁、巴旦木(去壳)清洗干净，捞出晾干，以适量的食盐分别腌渍一天，然后放入烘焙箱以120-150℃，烘焙8-15分钟，取出放凉，分别存放备用。
3、将优选的葡萄干、枸杞子、蔓越莓干过筛去杂。清水洗净，微波干燥，紫外线杀菌杀虫处理；处理后葡萄干、枸杞子分别存放备用；蔓越莓干以适量的白砂糖、葵花籽油腌制后，无尘间晾干，存放备用。
4、将优选的藕、葛根、紫薯经清洗加压蒸煮，藕、葛根经微波干燥、粉碎成细粉，过300-500目筛，分别存放备用；紫薯切碎成50-150mm3体积大小的紫薯粒，经冻干技术干燥脱水，制成紫薯干，存放备用。
二、配料混合制备
将步骤一所得的配料，以如下重量份：桂花5-10份、葛根分5-10份、藕粉60-100份、腰果仁5-12份、巴旦木5-10份、蔓越莓干8-15份、葡萄干8-15份、紫薯干3-8份、枸杞子4-10份与甜菊糖1-10份放入高温混合机中，以200-300r/min的转速，混合搅拌20-30min，混合均匀。
三、冲调羹产品的制备
将步骤二所得混合制品，进行远红外线杀菌方式或高温瞬间杀菌方式中的一种进行杀菌处理，然后进行装袋密封包装或装罐密封包装，检查合格即制备完成。
本发明采用的配料比较均衡实用。桂花营养价值比较丰富，具有提神醒脑、清除口臭、缓解胃部不适、化痰止咳、通便润肠、美容养颜的功效，并且冲调后花香浓郁，食之齿口留香；葛根含有的葛根素能改善心肌氧代谢，明显扩张脑动脉冠状动脉，使之正常，还对高血糖、高血脂有显著疗效；藕的营养价值很高，含丰富植物蛋白质、淀粉、钙、磷、铁、多种维生素(以维生素C含量特别多)，有明显补益气血，增强人体免疫机能作用，《本草纲目拾遗》：“藕粉，大能和营卫生津，凡一切病症皆不忌可服。”“藕节粉散瘀血，生新血产后及吐血者食之尤佳。”藕含大量丹宁酸，有收敛性。能收缩血管，可止血；藕含黏液蛋白，膳食纤维能清理肠道中胆固醇及甘油三脂，从而减少脂类吸收，减少胆固醇、糖值。可预防糖尿病、高血压。巴旦木富含植物油、蛋白质、淀粉、糖、并且含有维生素A、B、B2、E和消化酶、杏仁素酶、杏子苷，也含有多种矿物质元素：钙、镁、纳、钾、铁等。具有安神健脑、明目益肾、润肺、润肠、生精、健胃、治疗高血压、糖尿病等功效；腰果含有脂肪、蛋白质、碳水化合物非常丰富，并且含有多种维生素和矿物质，其中锰、铬、镁、硒、等微量元素比较多，还含有丰富的氨基酸，具有抗氧化、防衰老、抗肿瘤和抗心病的作用；蔓越莓富含花青素、维生素C、黄酮类、单宁酸等成分，此外还有抗氧化剂、熊果酸、酚类、蛋白质、脂肪、膳食纤维、多种维生素、叶酸、烟碱酸、檞皮素、山奈酚、杨梅素、绿原酸、没食子酸、几茶素、果胶以及多种矿物质等成分，具有利尿解毒、美容养颜、抗氧化、抗衰老、保护心血管、预防老年痴呆等功效。
本发明主要配料的制备工艺，尽量保持物质自然态，并采用合理的加工工艺，使之营养元素更容易为人体所吸收，并品相美感、气味诱人、口感、口味上佳，饱腹感也非常强，非常适合当下快节奏生活人们的便利代餐需求。
本发明优选采用的甜味剂是甜菊糖，甜菊糖是一种从菊料草本植物甜叶菊中精提的新型天然甜味剂，被认为是绿色安全的甜味剂，食用后对人体健康没有危害。甜菊糖的热量极低，仅为蔗糖的三百分之一，而且摄入人体后不会被吸收，也不会产生热量，是糖尿病和肥胖病患适用的甜味剂。
具体实施方式
下面通过具体实施例对本发明配方及制备方法进行演示说明，但是需要说明的是本发明不仅限于以下实施例，还可以有许多变形。依据本发明的设计和构想对所述实施方式进行各种等效改变和调整所产生的所有变形，均应认为在本发明的保护范围。
下述实施例中所述原料如无特别说明，均是从商业途径获得。
实施例1
一种安神健脑清热养颜桂花藕粉冲调羹，优选的原料有：桂花(原)葛根(原)、藕(原)、腰果(原)、巴旦木(原)、蔓越莓干(原)、葡萄干(原)、紫薯(原)、枸杞子(原)等原料经合理加工，制成产品配料，本桂花藕粉冲调羹由以下重量份配料制成：桂花8份、葛根粉6份、藕粉70份、腰果仁8份、巴旦木7份、蔓越莓干10份、葡萄干10份、紫薯干5份、枸杞子7份、甜菊糖5份。
具体制备步骤：
一、原料预处理
1、将优选的桂花过筛、除尘去杂。放入清水中，清洗干净，捞出摊平盘中，散去麦面水分，放入预热240℃烤箱1-3分钟，烤干水分、放凉，存放备用。
2、将优选的腰果仁、巴旦木(去壳)清洗干净，捞出晾干，以适量的食盐分别腌渍一天，然后放入烘焙箱以120-150℃，烘焙8-15分钟，取出放凉，分别存放，备用。
3、将优选的葡萄干、枸杞子、蔓越莓干过筛去杂，清水洗净，微波干燥，紫外线杀菌杀虫处理；处理后葡萄干、枸杞子分别存放，备用；蔓越莓干以适量的白砂糖、葵花籽油腌制后，无尘间晾干，存放备用。
4、将优选的藕、葛根、紫薯经清洗加压蒸煮，藕、葛根经微波干燥、粉碎成细粉，过300-500目筛，分别存放，备用；紫薯切碎成50-150mm3体积大小的紫薯粒，经冻干技术干燥脱水，制成紫薯干，存放备用。
二、配料混合制备
将步骤一所得的配料，一如下重量份：桂花8份、葛根粉6份、藕粉70份、腰果仁8份、巴旦木7份、蔓越莓干10份、葡萄干10份、紫薯干5份、枸杞子7份与甜菊糖5份放入高温混合机中，以200-300r/min的转速，混合搅拌20-30min，混合均匀。
三、冲调羹产品的制备
将步骤二所得混合制品，进行远红外线杀菌方式或高温瞬间杀菌方式中的一种进行杀菌处理，然后进行称量小袋装袋密封包装或装罐密封包装，检查合格即制备完成。
按照本发明所述制备一种安神健脑清热养颜桂花藕粉冲调羹，由干花、坚果、果干和谷物合理搭配，含有各类人体所需的微量元素丰富，又非常均衡，采用小袋独立包装，适合人们日常食用；日常用热水冲调，简便快捷，热水一冲，品相口感俱佳，首先桂花的花香扑鼻而来，令人神清气爽，藕粉的晶莹剔透和各类坚果、果干的五颜六色，令人食欲大开，食用起来藕粉的顺滑和坚果、果干的嚼头相辅相成，非常适合当下快节奏生活的养生代餐需求。
Claims (5)
1.一种安神健脑清热养颜桂花藕粉冲调羹，其配料特征在于由以下重量份配料组成：桂花5-10份、葛根粉5-10份、藕粉60-100份、腰果仁(食盐腌渍调味)5-12份、巴旦木(食盐腌渍调味)5-10份、蔓越莓干(白砂糖、葵花籽油腌制)8-15份、葡萄干8-15份、紫薯干3-8份、枸杞子4-10份、甜菊糖1-10份，及适量腌渍调味配料白砂糖0.3-1份、葵花籽油0.3-0.8份、食盐1-3份。
2.根据权利要求1所述的一种安神健脑清热养颜桂花藕粉冲调羹配方。优选配方其特征在于由以下重量份配料：桂花6-8份、葛根粉6-8份、藕粉70-80份、腰果仁(食盐腌渍调味)6-10份、巴旦木(食盐腌渍调味)6-8份、蔓越莓干(白砂糖、葵花籽油腌制)9-12份、葡萄干9-12份、紫薯干4-6份、枸杞子6-8份、甜菊糖3-8份，及适量腌渍调味配料白砂糖0.4-1份、葵花籽油0.4-0.7份、食盐1-3份。
3.根据权利要求1所述的一种安神健脑清热养颜桂花藕粉冲调羹。其特征在于由天然食疗干花(桂花、)，坚果(腰果、巴旦木)，干果(蔓越莓干、葡萄干、枸杞子)与谷物藕粉、紫薯干加配料合理配制而成，甜味调味配料采用甜菊糖。
4.所述一种安神健脑清热养颜桂花藕粉冲调羹的制备方法，包括以下步骤：
(1)原料预处理
S1将优选的桂花过筛除尘去杂，放入清水中清洗干净，捞出摊平盘中，散去表面水分，放入预热240℃烤箱，1-3分钟烤干水分，放凉，存放备用。
S2将优选的腰果、巴旦木(去壳)清洗干净、捞出晾干、以适量的盐和糖分别腌制一天，然后放入烘焙箱以120-150℃，烘焙8-15分钟，取出放凉，分别存放备用。
S3将优选的葡萄干、枸杞子、蔓越莓干过筛去杂，清水洗净，微波干燥，紫外线杀菌杀虫处理，处理后的葡萄干、枸杞子分别存放备用；蔓越莓干以适量的白砂糖、葵花籽油腌浸后，无尘间晾干备用。
S4将优选的藕、紫薯、葛根经清洗加压蒸煮，藕、葛根经微波干燥、粉碎成细粉、分别存放备用；紫薯切碎后经冻干技术干燥脱水制成紫薯干，存放备用。
(2)配料混合制备：
将步骤(1)所得的配料，以如下重量份：桂花5-10份、葛根粉5-10份、藕粉50-100份、腰果仁5-12份、巴旦木5-10份、蔓越莓干8-15份、葡萄干8-15份、紫薯干4-10份、枸杞子4-10份，与1-10份甜菊糖苷味剂放入高速混合机种，以200-300r/min的转速，搅拌混合20-30min，混合均匀。
(3)冲调羹产品的制备
将步骤(2)所得混合制剂，进行远线外线杀菌方式或高温瞬间杀菌，方式中的一种进行杀菌处理，然后进行装袋密封包装或装罐密封包装，检查合格即制备完成。
5.根据权利要求1所述本发明配方的甜味调料采用甜菊糖，以适合糖尿病人群食用；采用其他甜味配料，如白砂糖、冰糖、三氯蔗糖等，主要配料与本发明一致，也应在本发明保护范围；本发明配料的配比以膳食营养学为指导，经过多次批次测试而发现的食用上佳配方，个别配料调整和配比增减，也应在本发明保护范围。
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