CN111096426A - 一种罗汉果九制陈皮及其制备方法 - Google Patents
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Abstract
本发明公开了一种罗汉果九制陈皮及其制作方法,九制陈皮由以下重量份数计的原料组成:50‑65份柑皮,2‑5份甘草,3‑8份罗汉果,2‑5份半夏,1‑3份干姜,1‑3份川贝,5‑10份食盐及食品添加剂等。本发明制得的九制陈皮通过添加罗汉果及甘草,并添加了半夏、干姜和川贝作为辅药,使得九制陈皮具有生津止渴,消食开胃,化痰止咳,疏通心脑血管及降血压的功效;另外利用罗汉果自带的甜度避免了大量白砂糖的加入,而且所含热量低,符合减肥人士、糖尿病患者以及中老年人等对零食的需求。
Description
技术领域
本发明涉及一种陈皮及陈皮制备方法,特别是一种罗汉果九制陈皮及其制备方法。
背景技术
九制陈皮是广东潮汕地区的传统名吃之一。属于凉果类食品,全称广式九制陈皮,有别于苏州的苏式陈皮,其口味酸甜,是一种老少咸宜的零食。
九制陈皮采用优质的陈皮为原料,经过拣皮、浸漂、保鲜、切皮、腌制、沥干、调料、反复晒制、贮存、包装等多个工序,始成正式产品。因工艺繁杂严谨,故称之“九制”。
陈皮是柑果的果皮,经晒干或人工干燥而成,其中以新会柑的陈皮价值最高。陈皮最显著的药效是化痰止咳,疏通心脑血管,降血压等,是药食同源的宝贵原料之一。
罗汉果味甘,性凉,有清热凉血、生津止咳、滑肠排毒、嫩肤益颜、润肺化痰等功效,可用于益寿延年、驻颜悦色及治疗痰热咳嗽、咽喉肿痛、大便秘结、消渴烦躁诸症。另外现代医学研究证实,罗汉果含一种比蔗糖甜300倍的甜味素,但它不产生热量,所以是糖尿病、肥胖等不宜吃糖者的理想替代食品。含丰富的维生素C,有抗衰老、抗癌及益肤美容作用;有降血脂及减肥作用,可辅助治疗高脂血症,改善肥胖者的形象,是爱美女性的必选水果。
半夏味辛、性温,具有燥湿化痰,降逆止呕,消痞散结的功效;干姜味辛,性热,具有温中散寒,回阳通脉,温肺化饮的功效;而川贝味苦、性微寒,具有清热润肺,化痰止咳,散结消痈的功效。
目前市面所售的九制陈皮都添加了大量的白砂糖或者甜蜜素等食品添加剂。过多糖分的摄入会导致肥胖,从而引发糖尿病;而经常食用含有甜蜜素的食品,过量的甜蜜素摄入会对人体的肝脏和神经系统造成危害,特别是对代谢排毒能力较弱的老人,孕妇等。另外九制陈皮作为一种药食同源的食品,其保健功能较为薄弱单一。
发明内容
本发明的目的是为了解决上述现有技术的缺点和不足,提供了一种罗汉果九制陈皮。一种罗汉果九制陈皮,其特征在于,由以下重量份数计的原料组成:50-65份陈皮,2-5份甘草,3-8份罗汉果,2-5份半夏,1-3份干姜,1-3份川贝,5-10份食盐及食品添加剂。
相比于现有技术,本发明所提供的罗汉果九制陈皮,通过加入了罗汉果,从而减少了白砂糖的加入,避免了过量糖分的摄入,适宜于减肥人士、糖尿病患者和中老年人食用;另外,加入的罗汉果、甘草、半夏、干姜和川贝等都具有着清热润肺,生津止渴和化痰止咳的功效,是一种老少咸宜的保健型食品。
进一步地,所述食品添加剂为0.05-0.08份甜菊糖甙,0.8-1.0份苯甲酸钠,0.6-0.8份山梨酸钾,能够提高产品稳定性,避免腐坏。
优选地,所述罗汉果九制陈皮由以下重量份数计的原料组成:60份柑皮,3份甘草,5份罗汉果,3份半夏,2份干姜,2份川贝,8份食盐,0.06份甜菊糖甙,0.85份苯甲酸钠,0.75份山梨酸钾。
优选地,所述柑皮为新鲜无虫蛀无霉点的新会柑柑皮,其品质优良,芳香扑鼻,药效更为显著。
本发明还提供了一种罗汉果陈皮的制作方法,包括以下步骤:
(1)所有原料按以下重量份数计:50-65份柑皮,2-5份甘草,3-8份罗汉果,2-5份半夏,1-3份干姜,1-3份川贝,5-10份食盐及食品添加剂。
(2)漂烫:称取上述份量的柑皮,加水,浸泡48h后捞出,在沸水中漂烫2分钟,随后立即在冷水中漂洗24h后捞出沥干。
(3)腌制:在容器内加入所述份量的食盐,将柑皮放入,翻拌均匀,腌制18-20天,随后捞出,摊开移入烘箱中干燥至七八成干。
(4)煮制:称取上述份量的甘草,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩,制得甘草浓缩液备用;称取上述份量的新鲜罗汉果,清洗后切成小块,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩,制得罗汉果浓缩液备用;称取所述份量的半夏、干姜和川贝,磨成粉末,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩备用。将上述浓缩液混合备用。
(5)浸渍:将干燥的柑皮加入容器中,加入适量煮沸的浓缩液,浸渍2h,至柑皮完全吸收浓缩液。
(6)烘制:将浸渍过的柑皮烘至八成干,再加入甘草浓缩液与罗汉果浓缩液浸渍,反复操作3-4次。最后一次加入时,同时放入食品添加剂与浓缩液搅拌均匀。
(7)拌粉:将柑皮烘干后,趁热拌入甘草粉,翻拌均匀,即得罗汉果九制陈皮。
进一步地,所述食品添加剂为0.5-0.8份甜菊糖甙,0.8-1.0份苯甲酸钠,0.6-0.8份山梨酸钾。
进一步地,所述罗汉果九制陈皮由以下重量份数计的原料组成:60份柑皮,3份甘草,5份罗汉果,8份食盐,0.06份甜菊糖甙,0.85份苯甲酸钠,0.75份山梨酸钾。
本发明的罗汉果九制陈皮,口感酸甜,健脾开胃,不仅通过加入罗汉果避免了加入大量的糖,热量低,适合减肥人士,糖尿病患者及中老年人食用;另外还加入了甘草、半夏、干姜和川贝等药材,使得陈皮具有了生津止渴、清热润肺,生津止渴和化痰止咳的功效,是一种老少咸宜的保健型食品。
具体实施方式
实施例1
本实施例为一种罗汉果九制陈皮,由以下重量份数计的原料组成:60份柑皮,3份甘草,5份罗汉果,3份半夏,2份干姜,2份川贝,8份食盐,0.06份甜菊糖甙,0.85份苯甲酸钠,0.75份山梨酸钾。其中柑皮为新鲜无虫蛀无霉点的新会柑柑皮,其品质优良,芳香扑鼻,药效更为显著。
本实施例还包括一种罗汉果九制陈皮的制作方法,包括如下步骤:
(1)所有原料按以下重量份数计:60份柑皮,3份甘草,5份罗汉果,3份半夏,2份干姜,2份川贝,8份食盐,0.06份甜菊糖甙,0.85份苯甲酸钠,0.75份山梨酸钾。
(2)漂烫:称取上述份量的无虫蛀无霉点的优质新会柑皮,加水,浸泡48h后捞出,在沸水中漂烫2分钟,随后立即在冷水中漂洗24h后捞出沥干。
(3)腌制:在容器内加入所述份量的食盐,将柑皮放入,翻拌均匀,腌制18-20天,随后捞出,摊开移入60-70℃烘箱中干燥至七八成干。
(4)煮制:称取上述份量的甘草,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩,制得甘草浓缩液备用;称取上述份量的新鲜罗汉果,清洗后切成小块,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩,制得罗汉果浓缩液备用;称取所述份量的半夏、干姜和川贝,磨成粉末,加入两倍份量的热水熬煮1h,过滤取得滤液,加热煮沸、浓缩备用。将上述三种浓缩液混合均匀备用。
(5)浸渍:将干燥的柑皮加入容器中,加入适量煮沸的甘草浓缩液与罗汉果浓缩液,浸渍2h,至柑皮完全吸收浓缩液。
(6)烘制:将浸渍过的柑皮烘至八成干,再加入甘草浓缩液与罗汉果浓缩液浸渍,反复操作3-4次。最后一次加入时,同时放入食品添加剂与浓缩液搅拌均匀。
(7)拌粉:将柑皮烘干后,趁热拌入甘草粉,翻拌均匀,即得罗汉果九制陈皮。
以上实施例所得的罗汉果九制陈皮,口感酸甜,健脾开胃,不仅通过加入罗汉果避免了加入大量的糖,热量低,适合减肥人士,糖尿病患者及中老年人食用;另外还加入了甘草、半夏、干姜和川贝等药材,使得陈皮具有了生津止渴、清热润肺,生津止渴和化痰止咳的功效,是一种老少咸宜的保健型食品
实施例2
在本实施例中,所述罗汉果九制陈皮及其制备方法基本与实施例1相同,其区别仅在于,各成分的含量,具体为:50份柑皮,2份甘草,3份罗汉果,2份半夏,1份干姜,1份川贝,5份食盐,0.05份甜菊糖甙,0.8份苯甲酸钠,0.6份山梨酸钾。
实施例3
在本实施例中,所述罗汉果九制陈皮及其制备方法基本与实施例1相同,其区别仅在于,各成分的含量,具体为:65份柑皮,5份甘草,8份罗汉果,5份半夏,3份干姜,3份川贝,10份食盐,0.08份甜菊糖甙,1.0份苯甲酸钠,0.8份山梨酸钾。
本发明并不局限于上述实施方式,如果对本发明的各种改动或变形不脱离本发明的精神和范围,倘若这些改动和变形属于本发明的权利要求和等同技术范围之内,则本发明也意图包含这些改动和变形。
Claims (8)
1.一种罗汉果九制陈皮,其特征在于,由以下重量份数计的原料组成:50-65份柑皮,2-5份甘草,3-8份罗汉果,2-5份半夏,1-3份干姜,1-3份川贝,5-10份食盐及食品添加剂。
2.根据权利要求1所述的罗汉果九制陈皮,其特征在于,所述食品添加剂为0.05-0.08份甜菊糖甙,0.8-1.0份苯甲酸钠,0.6-0.8份山梨酸钾。
3.根据权利要求1所述的罗汉果九制陈皮,其特征在于,由以下重量份数计的原料组成:60份柑皮,3份甘草,5份罗汉果,3份半夏,2份干姜,2份川贝,8份食盐,0.06份甜菊糖甙,0.85份苯甲酸钠,0.75份山梨酸钾。
4.根据权利要求1-3任一所述的罗汉果九制陈皮,其特征在于,所述柑皮为新鲜无虫蛀无霉点的新会柑柑皮。
5.一种罗汉果陈皮的制作方法,其特征在于,包括以下步骤:
(1)所有原料按以下重量份数计:50-65份柑皮,2-5份甘草,3-8份罗汉果,2-5份半夏,1-3份干姜,1-3份川贝,5-10份食盐及食品添加剂。
(2)漂烫:称取上述份量的柑皮,切成合适大小,加水浸泡48h,期间多次换水,捞出后在沸水中漂烫2分钟,随后立即在冷水中漂洗24h后捞出沥干。
(3)腌制:在容器内加入所述份量的食盐,将陈皮放入,翻拌均匀,腌制18-20天,捞出摊开移入烘箱中干燥至七八成干。
(4)煮制:称取上述份量的甘草,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩,制得甘草浓缩液备用;称取上述份量的新鲜罗汉果,清洗后切成小块,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩,制得罗汉果浓缩液备用;称取所述份量的半夏、干姜和川贝,磨成粉末,加入两倍份量的热水熬煮1h,过滤取得滤液加热煮沸、浓缩备用;将上述浓缩液混合备用。
(5)浸渍:将干燥的柑皮加入容器中,加入适量浓缩液,浸渍2h,至柑皮完全吸收浓缩液。
(6)烘制:将浸渍过的柑皮烘至八成干,再加入浓缩液,反复操作3-4次。最后一次加入时,同时放入食品添加剂与浓缩液搅拌均匀。
(7)拌粉:将柑皮烘干后,趁热拌入甘草粉,翻拌均匀,即得罗汉果九制陈皮。
6.根据权利要求5所述的罗汉果九制陈皮的制作方法,其特征在于,所述食品添加剂为0.5-0.8份甜菊糖甙,0.8-1.0份苯甲酸钠,0.6-0.8份山梨酸钾。
7.根据权利要求6所述的罗汉果九制陈皮的制作方法,其特征在于,由以下重量份数计的原料组成:60份柑皮,3份甘草,5份罗汉果,3份半夏,2份干姜,2份川贝,8份食盐,0.06份甜菊糖甙,0.85份苯甲酸钠,0.75份山梨酸钾。
8.根据权利要求5-7任一所述所述的罗汉果九制陈皮的制作方法,其特征在于,步骤(3)中烘箱的温度为60-70℃。
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