CN111149994A - 一种纯天然三色藜麦阿胶营养棒及其制备方法 - Google Patents
一种纯天然三色藜麦阿胶营养棒及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种纯天然三色藜麦阿胶营养棒及其制备方法,包括以下质量份数的组分:藜麦60~76份、坚果15~20份、水果干12~15份、蔬菜干5~8份、冰糖10~15份、麦芽糖40~50、植物油60~70份、黑芝麻2~5份、阿胶8~15份、陈皮3~5份、黄酒10~18份、α‑高温淀粉酶0.006~0.008份和纤维素酶0.006~0.008份;所述藜麦由红色、黑色、白色三色藜麦混合构成。本发明的三色藜麦阿胶营养棒满足产后妇女所需的各种营养成分,并且食用方便。
Description
技术领域
本发明属于营养棒技术领域,具体涉及一种纯天然三色藜麦阿胶营养棒及其制备方法。
背景技术
藜麦是联合国国际粮农组织(FAO)确认的唯一一种能满足人体基本营养需求的单体植物,被正式推荐为最适宜人类的完美“全营养食品”,具有“超级谷物”之美誉。藜麦是一种全蛋白食品,蛋白含量在15%左右,约为稻米和玉米的2倍;含有几乎全部天然氨基酸,特别是包括9种人体必需氨基酸,组成比例均衡,适宜人体吸收,其中赖氨酸和组氨酸含量较高,补充藜麦食品可改善我国膳食结构导致的“赖氨酸缺乏症”,是孕产妇婴幼儿的优质营养源。
阿胶,为马科动物驴Equus asinus Linnaeus的皮经煎煮、浓缩制成的固体胶又称驴皮胶,属于食药同源的食物。具有滋阴补血等功效。可做中药材使用,也可作为功效原料添加到保健食品中,与人参、鹿茸并称为滋补三宝。
营养棒作为一种方便食用的食品,便于携带且能够快速补充能量。产后妇女身体较为虚弱,及时补充所需的营养非常重要。目前并没有藜麦与阿胶组合研制适宜于产后妇女食用的营养棒。
发明内容
本发明的目的在于:针对现有技术中存在的不足,提供一种纯天然三色藜麦阿胶营养棒及其制备方法,制得的产品具有调节免疫系统,增强抵抗力,抗氧化等功效,填补了市场上同类产品的空白,有效满足产后群体对营养的需求。
本发明采用的技术方案如下:
一种纯天然三色藜麦阿胶营养棒,包括以下质量份数的组分:
藜麦60~76份、坚果15~20份、水果干12~15份、蔬菜干5~8份、冰糖10~15份、麦芽糖40~50份、植物油60~70份、黑芝麻2~5份、阿胶8~15份、陈皮3~5份、黄酒10~18份、α-高温淀粉酶0.006~0.008份和纤维素酶0.006~0.008份。
进一步地,包括以下质量份数的组分:
藜麦60份、坚果15份、水果干12份、蔬菜干5份、冰糖10份、麦芽糖40份、植物油60份、黑芝麻2份、阿胶8份、陈皮3份、黄酒10份、α-高温淀粉酶0.006份和纤维素酶0.006份。
进一步地,藜麦由红色、黑色和白色三种颜色的藜麦按照1:1:1的比例混合。
进一步地,坚果包括南瓜子仁、夏威夷果仁、松子仁、葵花籽仁、花生、核桃仁、榛子仁、杏仁、腰果仁、巴旦木、板栗中的至少五种。
进一步地,水果干包括香蕉干、苹果干、草莓干、葡萄干、桂圆干、桑葚干、蓝莓干、蔓越莓干、圣女果干、猕猴桃干、黄桃干、菠萝干、凤梨干、樱桃干、榴莲干、火龙果干、芒果干中的至少三种。
进一步地,蔬菜干包括茄子干、胡萝卜干、洋葱干、菠菜干、白菜干、芥菜干、莲藕干、秋葵干、金针菇干、黄瓜干、芹菜干、香菇干中的至少三种。
上述的纯天然三色藜麦阿胶营养棒的制备方法,包括以下步骤:
S1.用65~70℃的水清洗藜麦并除杂;
S2.将水果和蔬菜清洗并除杂,将坚果去壳得坚果仁,分别进行冷冻干燥至含水量为5~8wt%,得到水果干、蔬菜干和坚果,分别粉碎至粒度为2~4mm,然后再于-17~-50℃冷冻18~24h;
S3.取部分经S1步骤处理后的藜麦蒸熟;
S4.将固体阿胶粉碎至40目后浸泡于黄酒中10~15h;
S5.将陈皮清洗并除杂,然后加入部分冰糖,再蒸熟;
S6.将经S5步骤处理后的陈皮冷冻干燥至含水量5-8wt%,然后粉碎至粒度为2~4mm,再于-17~-50℃冷冻18~24h;
S7.将植物油烧熟后,再将经S3步骤处理后的藜麦倒入快速翻炒至白烟消失,待其中白色藜麦变焦黄色后,起锅,过滤,静置;
S8.将经S2步骤处理后的水果干、蔬菜干和坚果与经S5步骤处理后陈皮以及经S7步骤处理后的藜麦混合;
S9.将剩余部分经S1步骤处理后的藜麦烘干制粉过筛60目,按照藜麦粉与水的料液比为1:10加水混合加热进行糊化,糊化温度95~97℃,糊化时间为40~60min;然后再采用α-高温淀粉酶进行液化,液化时间为30~90min;最后采用纤维素酶进行糖化,糖化温度为60~70℃,糖化时间为60~120min,得藜麦糖化液;再经120~130℃瞬时灭菌,灭菌时间为4~8s,最后用板框过滤,再经孔径为120~200目的过滤筛精滤后,得到藜麦酶解液;
S10.将剩余部分冰糖、麦芽糖以及S9步骤制得的藜麦酶解液放入经S4步骤处理后的阿胶中,大火加热至沸腾,再转小火加热至100~125℃;
S11.在模具中均匀撒入芝麻,再将经S8步骤处理后的水果干、蔬菜干、坚果、陈皮、藜麦倒入S10步骤中处理得到的阿胶浆中并快速搅拌均匀后倒入模具,再撒入芝麻,冷却至成型后切块,即得。
进一步地,S9步骤中糊化后和液化后均补充蒸发掉的水分到原有液位再进行下一工序。
进一步地,S10步骤中将阿胶浆熬制变稠,能挂丝。
进一步地,S10步骤过程中一直进行搅拌至阿胶浆冒出细密的小泡。
藜麦是一种全蛋白食品,蛋白含量在15%左右,约为稻米和玉米的2倍;含有几乎全部天然氨基酸,特别是富含人体必需的8种氨基酸和婴幼儿必需的组氨酸。藜麦籽粒中的蛋白质不仅含量非常丰富,而且溶解性好,容易被人体吸收利用。通过动物喂养实验发现藜麦蛋白质的溶解性比一般的谷物高,其溶解范围为47%~93.0%,与鸡蛋蛋白相似。藜麦中不含麸质(gluten-free),避免了由于麸质导致的胃肠道过敏,可供麸质过敏人群食用。藜麦是碱性食物,食用藜麦有利于维持酸性体质人群的酸碱平衡,保持体质健康。
阿胶性平、味甘,具有止血、补血、滋阴润肺的功效,多被应用于肌瘘无力、心悸眩晕、劳嗽咳血、吐血尿血、便血崩漏、妊娠胎漏等临床治疗中,此外,阿胶在安心宁神、美白美容等方面也具有显著作用。阿胶的药理作用主要有增强单核吞噬细胞功能,增强免疫力;提升血液红细胞、血小板、白细胞等数量,改善血液循环;可降低骨质疏松骨质钙含量及血清磷,促进钙代谢平衡;可改善内毒素诱发的总外周阻力提升,血压下降,血粘度增高,球结膜微循环障碍等,还可抑制休克时血粘滞度增加,调节心血管系统。研究还表明,阿胶还具有耐缺氧、抗疲劳、增强记忆力等疗效。产后妇女失血较多,且身体虚弱,若服用阿胶相关产品,能很好促进身体修复。
陈皮是又称橘皮、黄橘皮、广陈皮,为芸香料柑橘属,属于食药同源的天然保健品,具有理气健脾、调中、燥湿、化痰等功效。现代药理学研究认为,陈皮具有降血糖、降血脂、抗菌抑菌、抗氧化等作用,可以改善消化系统和免疫系统功能。与阿胶搭配可减少或消除阿胶对产妇脾胃的不良影响。
冰糖是白砂糖煎炼而成的冰块状结晶,具有补中益气、和胃润肺、止咳化痰、祛烦消渴、清热降浊、养阴生津、止汗解毒等功能。同时,能补充体内水分和糖分,还具有补充体液、供给能量、补充血糖、强心利尿、解毒等作用。
坚果(干果类果实),是闭果的一个分类,果皮坚硬,内含1粒或者多粒种子。多为植物种子的子叶或胚乳,营养价值很高,富含单一不饱和脂肪酸,有利于提高血清中高密度脂蛋白的含量,而高密度脂蛋白有结合并清除体内胆固醇、降低血液中的甘油三酯的功能。坚果还含有丰富的糖类、蛋白质、多种维生素和矿物质,如花生是维生素B1和叶酸的良好来源;松子仁中含有丰富锌,是淋巴细胞发挥免疫功能的基础。而且坚果中还包括矿物质有镁、铜、锰、硒等,这些矿物质既能调节多种生理功能,也是合成体内抗氧化酵素的关键元素。
水果干是水果去除水分百分之92以上之后的产物。适宜于消化不良和怕冷的人群,含有许多矿物质、糖分、维生素和微量元素及一些抗氧化成分,能迅速补充人体所需营养。
蔬菜干是脱去蔬菜中大部分水分后而制成的一种脱水蔬菜,蔬菜中的膳食纤维和矿物质可以得到很好的保留。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
将三色的藜麦、坚果、水果干、阿胶、陈皮、冰糖、麦芽糖及藜麦酶解液混合制备的藜麦阿胶营养棒,其中,通过对藜麦糊化、液化和糖化,制备的藜麦酶解液,进一步提高了藜麦的利用价值,具有口味丰富,能量补充迅速,外观完整,色彩丰富,无边毛,色泽均匀,无花斑,能够提高人的食欲;入口后颗粒均匀不粘牙,甜度适中,能够有效改善消化系统和免疫系统功能,增强抵抗力,也减少或消除阿胶的使用可能对产妇脾胃产生的不良影响,增加人体中抗氧化物含量,促进钙铁吸收,适用于产后妇女身体修复,迅速补充营养且营养均衡。
附图说明
为了更清楚地说明本发明实施例的技术方案,下面将对实施例中所需要使用的附图作简单地介绍,应当理解,以下附图仅示出了本发明的某些实施例,因此不应被看作是对范围的限定,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他相关的附图。
图1为本发明制备工艺流程图;
图2为藜麦酶解液制备工艺流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合附图及实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明,即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。通常在此处附图中描述和示出的本发明实施例的组件可以以各种不同的配置来布置和设计。
因此,以下对在附图中提供的本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。基于本发明的实施例,本领域技术人员在没有做出创造性劳动的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。
需要说明的是,术语“第一”和“第二”等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
本发明较佳实施例提供的一种纯天然三色藜麦阿胶营养棒,按质量份数包括:藜麦60份、坚果15份、水果干12份、蔬菜干5份、冰糖10份、麦芽糖40份、、植物油60份、黑芝麻2份、阿胶8份、陈皮3份、黄酒10份、α-高温淀粉酶0.006份和纤维素酶0.006份;所述藜麦由红色、黑色、白色三色藜麦以1:1:1的比例混合构成。
制备方法是藜麦为60份,按照红、白、黑三色按1:1:1的质量进行配比,用约70℃温水清洗除杂后备用;
将水果和蔬菜清洗除杂,坚果去壳得坚果仁,冷冻干燥至含水量5wt%,对冷冻干燥后的水果干、蔬菜干、坚果仁分别进行粉碎,粉碎后的粒度为2mm,分别均匀的摊铺到不锈钢托盘上,摊铺厚度为1cm,再进行冻干,冻干温度设定为-70℃,冷冻18h后,将冻干后的食材分别装入铝箔袋送入仓库备用;
倒200份的水在蒸锅中烧开至100℃,在蒸隔上放一块棉布,取清洗除杂后的藜麦50份放入蒸隔中蒸熟,蒸25min后取出备用;
将8份固体阿胶用粉碎机打碎至40目,浸泡在10份黄酒中12h置于4℃备用;
倒200份的水在蒸锅中烧开至100℃,取3份清洗除杂后的陈皮与3份冰糖,放入蒸隔中蒸熟,蒸10min后取出备用;
将经上步骤处理后的陈皮,冷冻干燥,对冷冻干燥后的陈皮分别进行粉碎后冻干备用;
将60份植物油烧至260℃,将蒸熟的藜麦倒入快速翻炒至白烟消失,白色藜麦变焦黄色后,起锅装入60目粉过滤筛中,沥掉多余的油,静置1h备用;
将处理后的水果干、蔬菜干、坚果仁与处理后陈皮及处理后的藜麦倒入混合机中混合25min装入铝箔袋备用;
取清洗除杂后的藜麦10份烘干制粉过筛60目,按照藜麦粉与水的料液比为1:10加水混合加热进行糊化,糊化温度95℃,糊化时间为40min,补齐蒸发掉的水分;再加入α-高温淀粉酶进行液化,液化30min;补齐蒸发掉的水分,再加入纤维素酶进行糖化,糖化温度为60℃,糖化时间为60min;最后经120℃高温瞬时灭菌,灭菌时间为4s;经板框过滤,再过筛120目,制得藜麦酶解液备用;
取麦芽糖40份、冰糖7份和藜麦酶解液放入锅中不停搅拌至锅内沸腾后,加入经黄酒浸泡后的阿胶,转小火待加热到100~125℃,过程中保持搅拌;当看到糖冒出细密的小泡时,同时阿胶浆变稠,能挂丝,即可停止加热;
在模具中放1份芝麻,均匀撒在模具上,立即将经前述步骤处理得到的水果干、蔬菜干、坚果仁、陈皮、藜麦倒入刚停止加热后的阿胶浆中并快速搅拌均匀后倒入模具,面上再撒1份芝麻后送至冷却箱冷却15min,成型切块为营养棒;最后将营养棒进行定量包装后装袋密封。
实施例2
一种纯天然三色藜麦阿胶营养棒,按质量份数包括:藜麦76份、坚果20份、水果干15份、蔬菜干8份、冰糖15份、麦芽糖50份、、植物油70份、黑芝麻5份、阿胶15份、陈皮5份、黄酒18份、α-高温淀粉酶0.008份和纤维素酶0.008份;所述藜麦由红色、黑色、白色三色藜麦以1:1:1的比例混合构成。
制备方法是藜麦为76份,按照红、白、黑三色按1:1:1的质量进行配比,用约70℃温水清洗除杂后备用;
将水果和蔬菜清洗除杂,坚果去壳得坚果仁,冷冻干燥至含水量8wt%,对冷冻干燥后的水果干、蔬菜干、坚果仁分别进行粉碎,粉碎后的粒度为4mm,分别均匀的摊铺到不锈钢托盘上,摊铺厚度为2cm,再进行冻干,冻干温度设定为-50℃,冷冻24h后,将冻干后的食材分别装入铝箔袋送入仓库备用;
倒200份的水在蒸锅中烧开至100℃,在蒸隔上放一块棉布,取清洗除杂后的藜麦60份放入蒸隔中蒸熟,蒸25min后取出备用;
将15份固体阿胶用粉碎机打碎至40目,浸泡在18份黄酒中12h置于4℃备用;
倒200份的水在蒸锅中烧开至100℃,取5份清洗除杂后的陈皮与5份冰糖,放入蒸隔中蒸熟,蒸10min后取出备用;
将经上步骤处理后的陈皮,冷冻干燥,对冷冻干燥后的陈皮分别进行粉碎后冻干备用;
将70份植物油烧至260℃,将蒸熟的藜麦倒入快速翻炒至白烟消失,白色藜麦变焦黄色后,起锅装入60目粉过滤筛中,沥掉多余的油,静置1h备用;
将处理后的水果干、蔬菜干、坚果仁与处理后陈皮及处理后的藜麦倒入混合机中混合25min装入铝箔袋备用;
取清洗除杂后的藜麦16份烘干制粉过筛60目,按照藜麦粉与水的料液比为1:10加水混合加热进行糊化,糊化温度97℃,糊化时间为60min,补齐蒸发掉的水分;再加入α-高温淀粉酶进行液化,液化90min;补齐蒸发掉的水分,再加入纤维素酶进行糖化,糖化温度为70℃,糖化时间为120min;最后经130℃高温瞬时灭菌,灭菌时间为8s;经板框过滤,再过筛200目,制得藜麦酶解液备用;
取麦芽糖50份、冰糖10份和藜麦酶解液放入锅中不停搅拌至锅内沸腾后,加入经黄酒浸泡后的阿胶,转小火待加热到100~125℃,过程中保持搅拌;当看到糖冒出细密的小泡时,同时阿胶浆变稠,能挂丝,即可停止加热;
在模具中放2份芝麻,均匀撒在模具上,立即将经前述步骤处理得到的水果干、蔬菜干、坚果仁、陈皮、藜麦倒入刚停止加热后的阿胶浆中并快速搅拌均匀后倒入模具,面上再撒3份芝麻后送至冷却箱冷却25min,成型切块为营养棒;最后将营养棒进行定量包装后装袋密封。
实施例3
一种纯天然三色藜麦阿胶营养棒,按质量份数包括:藜麦68份、坚果20份、水果干15份、蔬菜干5份、冰糖15份、麦芽糖45份、、植物油70份、黑芝麻4份、阿胶12份、陈皮4份、黄酒14份、α-高温淀粉酶0.007份和纤维素酶0.007份;所述藜麦由红色、黑色、白色三色藜麦以1:1:1的比例混合构成。
制备方法是藜麦为68份,按照红、白、黑三色按1:1:1的质量进行配比,用约70℃温水清洗除杂后备用;
将水果和蔬菜清洗除杂,坚果去壳得坚果仁,冷冻干燥至含水量6wt%,对冷冻干燥后的水果干、蔬菜干、坚果仁分别进行粉碎,粉碎后的粒度为4mm,分别均匀的摊铺到不锈钢托盘上,摊铺厚度为2cm,再进行冻干,冻干温度设定为-60℃,冷冻20h后,将冻干后的食材分别装入铝箔袋送入仓库备用;
倒200份的水在蒸锅中烧开至100℃,在蒸隔上放一块棉布,取清洗除杂后的藜麦55份放入蒸隔中蒸熟,蒸25min后取出备用;
将12份固体阿胶用粉碎机打碎至40目,浸泡在14份黄酒中12h置于4℃备用;
倒200份的水在蒸锅中烧开至100℃,取4份清洗除杂后的陈皮与4份冰糖,放入蒸隔中蒸熟,蒸10min后取出备用;
将经上步骤处理后的陈皮,冷冻干燥,对冷冻干燥后的陈皮分别进行粉碎后冻干备用;
将70份植物油烧至260℃,将蒸熟的藜麦倒入快速翻炒至白烟消失,白色藜麦变焦黄色后,起锅装入60目粉过滤筛中,沥掉多余的油,静置1h备用;
将处理后的水果干、蔬菜干、坚果仁与处理后陈皮及处理后的藜麦倒入混合机中混合30min装入铝箔袋备用;
取清洗除杂后的藜麦13份烘干制粉过筛60目,按照藜麦粉与水的料液比为1:10加水混合加热进行糊化,糊化温度96℃,糊化时间为50min,补齐蒸发掉的水分;再加入α-高温淀粉酶进行液化,液化60min;补齐蒸发掉的水分,再加入纤维素酶进行糖化,糖化温度为70℃,糖化时间为90min;最后经125℃高温瞬时灭菌,灭菌时间为6s;经板框过滤,再过筛150目,制得藜麦酶解液备用;
取麦芽糖45份、冰糖11份和藜麦酶解液放入锅中不停搅拌至锅内沸腾后,加入经黄酒浸泡后的阿胶,转小火待加热到100~125℃,过程中保持搅拌;当看到糖冒出细密的小泡时,同时阿胶浆变稠,能挂丝,即可停止加热;
在模具中放2份芝麻,均匀撒在模具上,立即将经前述步骤处理得到的水果干、蔬菜干、坚果仁、陈皮、藜麦倒入刚停止加热后的阿胶浆中并快速搅拌均匀后倒入模具,面上再撒2份芝麻后送至冷却箱冷却25min,成型切块为营养棒;最后将营养棒进行定量包装后装袋密封。
对比例
一种营养棒,按质量份数包括:藜麦50份、坚果15份、水果干12份、白砂糖15份、麦芽糖55份、水10份、植物油60份、黑芝麻2份。
分别将实施例1~3和对比例1的营养棒随机抽取30人分发并对这30人进行口感的粘度、甜度、脆度、香味及外观组织结构五个维度的测试。
感官评判方法:采用人工评分,毎次试验得到的产品均由观察、品尝,并对各感官指标进行评分,各感官指标得分均为平均值。
表1感官评判参考标准
表2测试结果表
由上表可知,本发明的三色藜麦阿胶营养棒在粘度、甜度、脆度、香味和外观及组织结构均优于对比例的营养棒。
另外,对本发明的三色藜麦阿胶营养棒进行理化指标检验,结果如下:
1)蛋白质含量的测定
依据GB5009.5-2016中的分光光度法测定,每100g实施例1的营养棒含蛋白质8.6g。
2)脂肪含量的测定
依据GB5009.6-2016中的索氏抽提法测定,每100g实施例1的营养棒含脂肪28.2g。
3)灰分含量的测定
依据GB5009.4-2016中的总灰分的测定。
4)水分含量的测定
依据GB5009.3-2016中的蒸馏法测定。
计算得,每100g实施例1的营养棒含碳水化合物58.4g。
实验例1
张某,女,33岁,面色萎黄,精深状态差,由于平时工作压力大,休息不好,三餐不规律。生完小孩后出现夜间盗汗,恶露也比一般的人干净得晚,之后到医院检查后,发现其有营养不良,医生建议张某合理饮食,注意休息,并未开具药物。
随后,张某注意营养搭配,配合食用本发明实施例1制得的营养棒,一段时间后,肤色和夜间盗汗的有明显的好转,人也精神多了。
实验例2
选取100例产妇,平均年龄为27岁,其中,最小年龄21岁,最大年龄45岁。
对照组:选取30例产妇,不食用本发明实施例1制得营养棒,进行3个月随访。
阳性组:选取另外70例产妇,每天食用本发明实施例1制得营养棒50g,连续服用3个月,进行随访。
结果表明:食用了本发明产品的产妇,整体精神面貌都比较好,且不易感冒。恶露干净时间同比未食用此产品的孕妇早3天左右。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种纯天然三色藜麦阿胶营养棒,其特征在于,包括以下质量份数的组分:
藜麦60~76份、坚果15~20份、水果干12~15份、蔬菜干5~8份、冰糖10~15份、麦芽糖40~50份、植物油60~70份、黑芝麻2~5份、阿胶8~15份、陈皮3~5份、黄酒10~18份、α-高温淀粉酶0.006~0.008份和纤维素酶0.006~0.008份。
2.根据权利要求1所述的纯天然三色藜麦阿胶营养棒,其特征在于,包括以下质量份数的组分:
藜麦60份、坚果15份、水果干12份、蔬菜干5份、冰糖10份、麦芽糖40份、植物油60份、黑芝麻2份、阿胶8份、陈皮3份、黄酒10份、α-高温淀粉酶0.006份和纤维素酶0.006份。
3.根据权利要求1或2所述的纯天然三色藜麦阿胶营养棒,其特征在于,所述藜麦由红色、黑色和白色三种颜色的藜麦按照1:1:1的比例混合。
4.根据权利要求1或2所述的纯天然三色藜麦阿胶营养棒,其特征在于,所述坚果包括南瓜子仁、夏威夷果仁、松子仁、葵花籽仁、花生、核桃仁、榛子仁、杏仁、腰果仁、巴旦木、板栗中的至少五种。
5.根据权利要求1或2所述的纯天然三色藜麦阿胶营养棒,其特征在于,所述水果干包括香蕉干、苹果干、草莓干、葡萄干、桂圆干、桑葚干、蓝莓干、蔓越莓干、圣女果干、猕猴桃干、黄桃干、菠萝干、凤梨干、樱桃干、榴莲干、火龙果干、芒果干中的至少三种。
6.根据权利要求1或2所述的纯天然三色藜麦阿胶营养棒,其特征在于,所述蔬菜干包括茄子干、胡萝卜干、洋葱干、菠菜干、白菜干、芥菜干、莲藕干、秋葵干、金针菇干、黄瓜干、芹菜干、香菇干中的至少三种。
7.权利要求1或2所述的纯天然三色藜麦阿胶营养棒的制备方法,其特征在于,包括以下步骤:
S1.用65~70℃的水清洗藜麦并除杂;
S2.将水果和蔬菜清洗并除杂,将坚果去壳得坚果仁,分别进行冷冻干燥至含水量为5~8wt%,得到水果干、蔬菜干和坚果,分别粉碎至粒度为2~4mm,然后再于-17~-50℃冷冻18~24h;
S3.取部分经S1步骤处理后的藜麦蒸熟;
S4.将固体阿胶粉碎至40目后浸泡于黄酒中10~15h;
S5.将陈皮清洗并除杂,然后加入部分冰糖,再蒸熟;
S6.将经S5步骤处理后的陈皮冷冻干燥至含水量5-8wt%,然后粉碎至粒度为2~4mm,再于-17~-50℃冷冻18~24h;
S7.将植物油烧熟后,再将经S3步骤处理后的藜麦倒入快速翻炒至白烟消失,待其中白色藜麦变焦黄色后,起锅,过滤;
S8.将经S2步骤处理后的水果干、蔬菜干和坚果与经S5步骤处理后陈皮以及经S7步骤处理后的藜麦混合;
S9.将剩余部分经S1步骤处理后的藜麦烘干制粉过筛60目,按照藜麦粉与水的料液比为1:10加水混合加热进行糊化,糊化温度95~97℃,糊化时间为40~60min;然后再采用α-高温淀粉酶进行液化,液化时间为30~90min;最后采用纤维素酶进行糖化,糖化温度为60~70℃,糖化时间为60~120min,得藜麦糖化液;再经120~130℃瞬时灭菌,灭菌时间为4~8s,最后用板框过滤,再经孔径为120~200目的过滤筛精滤后,得到藜麦酶解液;
S10.将剩余部分冰糖、麦芽糖以及S9步骤制得的藜麦酶解液放入经S4步骤处理后的阿胶中,大火加热至沸腾,再转小火加热至100~125℃;
S11.在模具中均匀撒入芝麻,再将经S8步骤处理后的水果干、蔬菜干、坚果、陈皮、藜麦倒入S10步骤中处理得到的阿胶浆中并快速搅拌均匀后倒入模具,再撒入芝麻,冷却至成型后切块,即得。
8.根据权利要求7所述的纯天然三色藜麦阿胶营养棒的制备方法,其特征在于,所述S9步骤中糊化后和液化后均补充蒸发掉的水分到原有液位后再进行下一工序。
9.根据权利要求7所述的纯天然三色藜麦阿胶营养棒的制备方法,其特征在于,所述S10步骤中将阿胶浆熬制变稠,能挂丝。
10.根据权利要求7所述的纯天然三色藜麦阿胶营养棒的制备方法,其特征在于,所述S10步骤过程中一直进行搅拌至阿胶浆冒出细密的小泡。
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