CN111202207A - 一种青稞发酵食品及其制备方法 - Google Patents
一种青稞发酵食品及其制备方法 Download PDFInfo
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- CN111202207A CN111202207A CN202010060549.5A CN202010060549A CN111202207A CN 111202207 A CN111202207 A CN 111202207A CN 202010060549 A CN202010060549 A CN 202010060549A CN 111202207 A CN111202207 A CN 111202207A
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Abstract
本发明涉及一种青稞发酵食品,由以下重量份的原料制成:紫青稞500~800份、黑青稞500~800份、马齿苋20~30份、绞股蓝25~35份、荷叶15‑25份、紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份、红提45~55份及野生蜂蜜100~200份。同时还公开了一种青稞发酵食品的制备方法。本发明的青稞发酵食品,酥软甜香、口感清爽细腻、无油腻感,且具有很高的营养价值,具有很好的医疗保健效果。
Description
技术领域
本发明涉及青稞食品,属于青稞食品技术领域,具体涉及一种青稞发酵食品;同时,本发明还公开了该青稞发酵食品的制备方法。
背景技术
青稞,在藏语中称为“乃”,也叫裸大麦、米大麦、元麦、淮麦,是大麦的一种特殊类型,因其内外颖与颖果分离,籽粒裸露,故称裸大麦。青稞根据粒色来分,包括有绿青稞(墨绿青稞)、黑青稞、黄青稞、紫青稞、白青稞等,每种青稞的营养成分均有所差异。总体来说,青稞作为大麦的一种特殊类型,其营养成分也较水稻、小麦、玉米高,是食用、饲用、酿造及药用兼用的作物。在粮食作物中,青稞具有高蛋白质、高纤维、高维生素、低脂肪、低糖等特点。其蛋白质含量为6.35%~21.00%,平均值为11.31%,高于小麦、水稻、玉米。淀粉含量为40.54%~67.68%,平均值为59.25%,普遍含有74%~78%支链淀粉,有些甚至高达或接近100%。粗脂肪为1.18%~3.09%,平均值为2.13%,比玉米和燕麦低,但高于小麦和水稻;它还含有降胆固醇作用的油酸、亚油酸、亚麻酸等;可溶性纤维和总纤维含量均高于其它谷类作物;青稞富含B族维生素、维生素C等;所含微量元素钙、磷、铁、铜、锌、锰、硒都高于玉米,其中,铁的含量高于小麦、水稻。青稞含有18种氨基酸,尤以人体必需氨基酸较为齐全。青稞还富含酚类化合物、黄酮类化合物、β-葡聚糖、GABA(γ-氨基丁酸)等活性成分。由于青稞的营养价值高,可制作糍粑、面粉、麦片粥、米花、面包、馍馍或糕点等。
现如今社会,由于工作繁忙而加班、熬夜、运动量少、饮食不规律、烟酒过度、长期食用不健康食品等,很多人群都处于亚健康状态,免疫功能低下,导致精神萎靡、情绪低落、身体机能下降等,且很多人还易患上“三高”、脂肪肝、心血管疾病、泌尿系疾病、肠胃病等免疫性疾病。因此,为了提高该部分人群的免疫力、抵抗力和预防、治疗部分机体疾病,我们需要设计一种色保健食品。
发明内容
基于以上技术问题,本发明提供了一种青稞绿色保健食品,该青稞为主要原料制成,具有浓郁的青稞香味和复合果香味,色泽艳丽,果味和米味突出,食质酥软细腻,入口甜香并带点微酸,清爽不油腻,且具有提高免疫力、促进新陈代谢、降血脂血糖、软化血管、补肺益肾、护肝、健胃养脾、滋补强身、益精明目、抗癌、抗疲劳、抗衰老、抗动脉硬化的食疗保健功能。
本发明采用的技术方案如下:
一种青稞发酵食品,由以下重量份的原料制成:紫青稞500~800份、黑青稞500~800份、马齿苋20~30份、绞股蓝25~35份、荷叶15-25份、紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份、红提45~55份及野生蜂蜜100~200份。
具体的,青稞发酵食品由以下重量份的原料制成:紫青稞700份、黑青稞700份、马齿苋25份、绞股蓝30份、荷叶20份、紫桑葚35份、圣女果45份、柚子35份、山楂50份、荔枝55份、红提50份及野生蜂蜜150份。
与现有技术相比,本发明的青稞发酵食品,具有以下有益效果:
1、本发明以紫青稞和黑青稞为主要原料,使得食品含有大量的蛋白质、膳食纤维、维生素、花青素、油酸、亚油酸、亚麻酸、复合维生素、微量元素、氨基酸、酚类化合物、黄酮类化合物、β-葡聚糖、GABA(γ-氨基丁酸)等,食品营养价值高,食品营养价值高,具有很高的食疗效果,具有促进新陈代谢、降血脂血糖、软化血管、补肺益肾、护肝、健胃养脾、滋补强身、益精明目、抗癌、抗疲劳、抗衰老、抗动脉硬化等保健功能,可有效预防和治疗免疫力低下、“三高”、心血管疾病、肠胃病、呼吸道疾病、动脉硬化、心脏疾病、血栓性静脉炎、脂肪肝等疾病。
2、本发明中加入了马齿苋、绞股蓝、荷叶三种中药原料,使得食品中富含大量的二羟乙胺、苹果酸、葡萄糖、ω—3脂肪酸、绞股蓝皂甙、绞股蓝糖甙(多糖)、黄酮类化合物、β-谷甾醇、胡萝卜苷、有机酸、荷叶多糖脂肪酸、以及钙、磷、铁、维生素E、胡萝卜素、维生素B、维生素C等,使得食品中有益物质极其丰富,且中药原料含有的多种物质也能进一步提高食品保健效果,在提高免疫力、促进新陈代谢、降血脂血糖、软化血管、补肺益肾、护肝、健胃养脾、滋补强身、益精明目、抗癌、抗疲劳、抗衰老、抗动脉硬化等方面均具有很好效果,且三种中药原料加入的量较其它原料含量少,使得食品中的药味较低,几乎不可闻不可尝,保证食品的口感和香味,减少食用者对药物的抵触心理。
3、本发明在食品原料中,还加入了紫桑葚、圣女果、柚子、山楂、荔枝及红提,使得食品中含有大量的果肉,食品更为松软细腻,不干涩,且能增加食品的口感和香味,使得食品富有浓郁的复合果香和果味,口味独特,且紫桑葚、圣女果、柚子、山楂、荔枝及红提中含有大量营养物质,同样具有提高免疫力、促进新陈代谢、降血脂血糖、软化血管、补肺益肾、护肝、健胃养脾、滋补强身、益精明目、抗癌、抗疲劳、抗衰老、抗动脉硬化等作用。
4、本发明可制成饼、馍、面包、饼干等作为小吃食用,适应不同口味的需求,营养健康,开袋即食。
同时,本发明还公开了上述青稞发酵食品的制备方法,该方法包括以下步骤:
S1取紫青稞500~800份和黑青稞500~800份去杂、洗净、烘干,粉碎至200-300目得青稞原料,备用;
S2将粉碎后的青稞原料移入发酵罐,加入10~20%青稞原料重量的山泉水和5~8%青稞原料重量的紫色红曲霉干粉,搅拌10~15min,使原料均匀搅拌、浸润,密封发酵3~5天,发酵温度28~32℃;
S3将发酵后的原料取出干燥,得青稞红曲原料,备用;
S4取马齿苋20~30份、绞股蓝25~35份及荷叶15-25份洗净烘干,粉碎至100-150目,并加入马齿苋、绞股蓝及荷叶总重量3~5倍重量份的山泉水进行蒸煮浸提,蒸煮温度65~80℃,蒸煮一次后冷却至30~40℃,再次蒸煮,每次蒸煮40~50min;
S5将蒸煮后所得溶液采用食品级硅藻土过滤,得过滤液,备用;
S6取紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份及红提45~55份,洗净捞出沥干;其中,紫桑葚、圣女果、柚子、山楂、荔枝及红提均为采摘3天以内的新鲜原料,山楂、荔枝及红提去核处理,柚子、圣女果、山楂及红提均不去皮;
S7将沥干后的紫桑葚、圣女果、柚子、山楂、荔枝及红提先分别粉碎至50~100目,再混合后超微粉碎至300~500目,得混合果浆,备用;
S8取野生蜂蜜100~200份,加入野生蜂蜜2~3倍重量份的常温山泉水混合搅拌均匀,得野生蜂蜜调和水,备用;
S9将制备的青稞红曲原料、过滤液、野生蜂蜜调和水加入到混合果浆内,混合搅拌15~20min,得初食品;
S10将初食品高温烘干,采用食品切割机切割成型,最后灭菌后无菌包装,既得固体的青稞发酵食品。
上述制备方法中,山泉水均为高温灭菌蒸馏后的纯净水。
上述制备方法中,所述超微粉碎采用涡轮式粉碎机粉碎。
通过以上制备方法即可制备出上述青稞发酵食品,其酥软甜香、口感清爽细腻、无油腻感,具有上述青稞发酵食品的全部特点。
具体实施方式
本说明书中公开的所有特征,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
下面结合实施例对本发明作详细说明。
本实施例公开了一种青稞发酵食品,由以下重量份的原料制成:紫青稞500~800份、黑青稞500~800份、马齿苋20~30份、绞股蓝25~35份、荷叶15-25份、紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份、红提45~55份及野生蜂蜜100~200份。
食品中原料分析如下:
紫青稞,富含花青素、亚油酸、胆固醇抑制因子、β-葡聚糖等,使得食品含有大量的蛋白质、膳食纤维、维生素、油酸、亚油酸、亚麻酸、复合维生素、微量元素、氨基酸、酚类化合物、黄酮类化合物、β-葡聚糖、GABA(γ-氨基丁酸);紫青稞内花青素、胆固醇抑制因子、β-葡聚糖、亚油酸等有益物质,具有降低胆固醇、降血脂血糖、促进新陈代谢和肠道通便等诸多效果。
黑青稞,除富含紫青稞的有有益成分外,还富含微量元素硒、氯化花青素、氯化花翠素、氯化锦葵素、维生素B6等;黑青稞内硒、花青素、花翠素、锦葵素等均具有抗癌、抗衰老、将血脂血糖、提高免疫力等功效。
马齿苋,马齿苋含有丰富的二羟乙胺、苹果酸、葡萄糖、钙、磷、铁以及维生素E、胡萝卜素、维生素B、维生素C等营养物质,马齿苋在成分上有一个突出的特点,它的ω—3脂肪酸含量高于人和植物,ω—3脂肪酸能抑制人体对胆固酸的吸收,降低血液胆固醇浓度,改善血管壁弹性,对防治心血管疾病很有利。
绞股蓝,号称“南方人参”,富含绞股蓝皂甙、绞股蓝糖甙(多糖)、水溶性氨基酸、黄酮类化合物、多种维生素、微量元素、矿物质等有益物质,股蓝皂甙、绞股蓝糖甙(多糖)、黄酮类化合物等均能起到很好的健胃养脾、降血脂,调血压防治血栓、防治心血管疾患、调节血糖、促睡眠、缓衰老、防抗癌、提高免疫力、调节人体生理机能等功效。
荷叶,即莲叶,富含生物碱(单苄基异喹啉类(2~7)、双苄基异喹啉类(8~10)、阿朴啡类(11~17)和去氢阿朴啡类(18~21))、黄酮类化合物、挥发油成分、β-谷甾醇、胡萝卜苷、有机酸、荷叶多糖脂肪酸、蛋白质和微量元素等成分,且荷叶因具有87种挥发油成分,如单萜烯2种、倍半萜烯11种、烷烃和芳烃33种,及一些氧化物如顺-3-已烯醇、反-2-戊烯醇、1-戊烯-3-醇、反-2-已烯醛等,使得荷叶具有很浓的天然香气,其不仅具有降低血清胆固醇(TC)、降低血清甘油三酯(TG)、降低体重和升高血清HDL-C、HL和LPL酶活力的作用,且还能降低肌体消化能力、减少脂质和碳水化合物的吸收和加强油脂代谢及能量损耗的调节,从而有效抵制肥胖症。本发明中,选用荷叶作为一个原料,除了其具有很好的医疗保健效果外,由于荷叶的挥发油成分还能起到很好的增味降腻、中和异味的作用,本发明利用荷叶还能降低青稞原料、马齿苋、绞股蓝的特殊中药味道,使得以上原料香味不止过于突出,降低药味,且还能中和后续紫桑葚、圣女果、柚子、山楂、荔枝、红提混合后的香味和油腻味,使得食品的复合香味和口感浑然一体。
紫桑葚,富含蛋白质、碳水化合物、胡萝卜素、核黄素、亚油酸、油酸、软脂酸、硬脂酸和少量辛酸、壬酸、癸酸、肉豆蔻酸、亚麻酸、有鞣酸,苹果酸,维生素C、脂肪酸及微量元素等,具有防癌抗癌、防止血管硬化、健脾胃、助消化、降血脂等作用。
圣女果,又称小西红柿、小番茄果、樱桃番茄等,富含番茄红素、苹果酸、柠檬酸、谷胱甘肽、维生素P、维生素PP等营养物质,不仅具有抗癌防癌、降血脂、生津止渴、健胃消食、清热解毒、凉血平肝、补血养血、促进红细胞生长、提高免疫力等作用。
柚子,含有胰岛素、维生素B1、维生素B2、维生素C、维生素P、胡萝卜素、钾、磷、铬、枸橼酸等,其中的柚皮主要成分有柚皮甙、新橙皮甙等,柚核含有脂肪油、黄柏酮、黄柏内酯等营养物质,具有提高免疫力、防癌、降血脂、防治动脉硬化、防治糖尿病、防治心脑血管病、护肾、预防败血症和脑血栓等功效。
山楂,富含山楂酸、揉质、皂甙、果糖、维生素C、蛋白质、脂肪油、黄酮甙、酒石酸、内酯、果胶、解脂酶、胡萝卜素及微量元素等有益成分,具有提高免疫力、降血脂、防治动脉硬化、防治糖尿病、防治心脑血管病等功效。
荔枝,含葡萄糖、蛋白质、脂肪、维生素、叶酸、精氨酸、色氨酸等各种营养物质,具有促进新陈代谢、抗衰老、健胃消食、通气养气等功效。
红提,富含果酸、活性酶、花青素、聚氨苯酚、白藜芦醇、黄酮类化合物、维生素等有益成分,具有降血脂、抗癌防癌、抗病毒、促进新陈代谢、促消化、补气血、生津液、健脾开胃、利尿消肿等功效。
野生蜂蜜,也即纯天然蜂蜜,富含大量的矿物质、维他命、蛋白质、氨基酸、碳水化合物、淀粉酶、催化酶、磷酸酶、葡萄糖氧化酶、糊精、胶体、肌醇、乙酰胆等,野生蜂蜜不含蔗糖,适合高血糖、高血脂的患者食用。
综上,本发明的食品营养丰富,具有以上所述的食疗效果,特别适用于体弱体恤、免疫力低下、亚健康及具有“三高”、心脑血管疾病、肠胃病、呼吸道疾病、动脉硬化、脂肪肝、肥胖症等的患者或者人群,特别是中老年人,并能抗癌防癌,具有很高的食用价值和药用价值。且本发明的食品主要以青稞和水果为原料,加入了很少的药物为辅料,不添加任何其他化合物、激素、添加剂等,绿色健康。本发明的食品在口味上,入口酥软、细腻,甜中带有微微果酸,口味别具风味,且具有很浓的青稞香和复合果香,在口感和香味上别具特色。
结合以上青稞发酵食品,本实施例还公开了一种青稞发酵食品的制备方法,该方法包括以下步骤:
S1取紫青稞500~800份和黑青稞500~800份去杂、洗净、烘干,粉碎至200-300目得青稞原料,备用;紫青稞和黑青稞均选自西藏地区海拔2000m以上,二者均为收割3个月以内的新鲜原料,使用时均不去皮。
S2将粉碎后的青稞原料移入发酵罐,加入10~20%青稞原料重量的山泉水和5~8%青稞原料重量的紫色红曲霉干粉,搅拌10~15min,使原料均匀搅拌、浸润,密封发酵3~5天,发酵温度28~32℃;山泉水也可以选用西藏地区海拔2000m以上的高山雪水经蒸馏消毒所得的纯净水,紫色红曲霉即为红曲粉,为固体粉末状。
S3将发酵后的原料取出干燥,得青稞红曲原料,备用;红曲发酵后有抗氧化、降血脂、提高免疫力、促进新陈代谢等作用,青稞通过红曲发酵,可以将青稞的营养物质与红曲的降血脂、提高免疫力、促进新陈代谢等作用相结合,使得青稞更具有营养价值。
S4取马齿苋20~30份、绞股蓝25~35份及荷叶15-25份洗净烘干,粉碎至100-150目,并加入马齿苋、绞股蓝及荷叶总重量3~5倍重量份的山泉水进行蒸煮浸提,蒸煮温度65~80℃,蒸煮一次后冷却至30~40℃,再次蒸煮,每次蒸煮40~50min。
S5将蒸煮后所得溶液采用食品级硅藻土过滤,得过滤液,备用。
S6取紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份及红提45~55份,洗净捞出沥干;其中,紫桑葚、圣女果、柚子、山楂、荔枝及红提均为采摘3天以内的新鲜原料,山楂、荔枝及红提去核处理,柚子、圣女果、山楂及红提均不去皮;清洗时,紫桑葚、山楂及红提表面的白色果霜保留(果霜内含有葡萄糖、果糖、单萜类化合物等,可增加食品营养成分含量)。
S7将沥干后的紫桑葚、圣女果、柚子、山楂、荔枝及红提先分别粉碎至50~100目,再混合后超微粉碎至300~500目,得混合果浆,备用。
S8取野生蜂蜜100~200份,加入野生蜂蜜2~3倍重量份的常温山泉水混合搅拌均匀,得野生蜂蜜调和水,备用;
S9将制备的青稞红曲原料、过滤液、野生蜂蜜调和水加入到混合果浆内,混合搅拌15~20min,得初食品;初食品呈糊状,可不干燥,包装成罐,作为糊状或粥装食品。
S10将初食品烘干,采用食品切割机切割成型,最后灭菌后无菌包装,既得固体的青稞发酵食品。切割可根据需要制成各种形状的食品饼、块、棒等。
所述方法中的山泉水均为高温灭菌蒸馏后的纯净水。
所述超微粉碎采用涡轮式粉碎机粉碎。
下面将通过具体实施例结合具体数据和参数对本发明做详细说明。
具体实施例
一种青稞发酵食品,由以下重量份的原料制成:由以下重量份的原料制成:紫青稞700份、黑青稞700份、马齿苋25份、绞股蓝30份、荷叶20份、紫桑葚35份、圣女果45份、柚子35份、山楂50份、荔枝55份、红提50份及野生蜂蜜150份。
以上青稞发酵食品由以下步骤的制备方法制备而成:
S1取紫青稞700份和黑青稞700份去杂、洗净、烘干,粉碎至250目得青稞原料,备用;
S2将粉碎后的青稞原料移入发酵罐,加入15%青稞原料重量的山泉水和7%青稞原料重量的紫色红曲霉干粉,搅拌13min,使原料均匀搅拌、浸润,密封发酵4天,发酵温度30℃;
S3将发酵后的原料取出干燥,得青稞红曲原料,备用;
S4取马齿苋25份、绞股蓝30份及荷叶20份洗净烘干,粉碎至150目,并加入马齿苋、绞股蓝及荷叶总重量4倍重量份的山泉水进行蒸煮浸提,蒸煮温度70℃,蒸煮一次后冷却至35℃,再次蒸煮,每次蒸煮50min;
S5将蒸煮后所得溶液采用食品级硅藻土过滤,得过滤液,备用;
S6取紫桑葚35份、圣女果45份、柚子35份、山楂50份、荔枝55份及红提50份,洗净捞出沥干;其中,紫桑葚、圣女果、柚子、山楂、荔枝及红提均为采摘3天以内的新鲜原料,山楂、荔枝及红提去核处理,柚子、圣女果、山楂及红提均不去皮;
S7将沥干后的紫桑葚、圣女果、柚子、山楂、荔枝及红提先分别粉碎至100目,再混合后超微粉碎至400目,得混合果浆,备用;
S8取野生蜂蜜150份,加入野生蜂蜜3倍重量份的常温山泉水混合搅拌均匀,得野生蜂蜜调和水,备用;
S9将制备的青稞红曲原料、过滤液、野生蜂蜜调和水加入到混合果浆内,混合搅拌20min,得初食品;
S10将初食品烘干,采用食品切割机切割成型,灭菌后无菌包装,既得固体的青稞发酵食品。
上述方法中的山泉水均为高温灭菌蒸馏后的纯净水。
上述方法中超微粉碎采用涡轮式粉碎机粉碎。
如上所述即为本发明的实施例。本发明不局限于上述实施方式,任何人应该得知在本发明的启示下做出的结构变化,凡是与本发明具有相同或相近的技术方案,均落入本发明的保护范围之内。
Claims (5)
1.一种青稞发酵食品,其特征在于,由以下重量份的原料制成:
紫青稞500~800份、黑青稞500~800份、马齿苋20~30份、绞股蓝25~35份、荷叶15-25份、紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份、红提45~55份及野生蜂蜜100~200份。
2.根据权利要求1所述的青稞发酵食品,其特征在于,由以下重量份的原料制成:紫青稞700份、黑青稞700份、马齿苋25份、绞股蓝30份、荷叶20份、紫桑葚35份、圣女果45份、柚子35份、山楂50份、荔枝55份、红提50份及野生蜂蜜150份。
3.一种青稞发酵食品的制备方法,其特征在于,该方法包括以下步骤:
S1取紫青稞500~800份和黑青稞500~800份去杂、洗净、烘干,粉碎至200-300目得青稞原料,备用;
S2将粉碎后的青稞原料移入发酵罐,加入10~20%青稞原料重量的山泉水和5~8%青稞原料重量的紫色红曲霉干粉,搅拌10~15min,使原料均匀搅拌、浸润,密封发酵3~5天,发酵温度28~32℃;
S3将发酵后的原料取出干燥,得青稞红曲原料,备用;
S4取马齿苋20~30份、绞股蓝25~35份及荷叶15-25份洗净烘干,粉碎至100-150目,并加入马齿苋、绞股蓝及荷叶总重量3~5倍重量份的山泉水进行蒸煮浸提,蒸煮温度65~80℃,蒸煮一次后冷却至30~40℃,再次蒸煮,每次蒸煮40~50min;
S5将蒸煮后所得溶液采用食品级硅藻土过滤,得过滤液,备用;
S6取紫桑葚30~40份、圣女果40~50份、柚子30~40份、山楂45~55份、荔枝50~60份及红提45~55份,洗净捞出沥干;其中,紫桑葚、圣女果、柚子、山楂、荔枝及红提均为采摘3天以内的新鲜原料,山楂、荔枝及红提去核处理,柚子、圣女果、山楂及红提均不去皮;
S7将沥干后的紫桑葚、圣女果、柚子、山楂、荔枝及红提先分别粉碎至50~100目,再混合后超微粉碎至300~500目,得混合果浆,备用;
S8取野生蜂蜜100~200份,加入野生蜂蜜2~3倍重量份的常温山泉水混合搅拌均匀,得野生蜂蜜调和水,备用;
S9将制备的青稞红曲原料、过滤液、野生蜂蜜调和水加入到混合果浆内,混合搅拌15~20min,得初食品;
S10将初食品高温烘干,采用食品切割机切割成型,灭菌后无菌包装,既得固体的青稞发酵食品。
4.根据权利要求3所述的青稞发酵食品的制备方法,其特征在于,所述方法中的山泉水均为高温灭菌蒸馏后的纯净水。
5.根据权利要求3所述的青稞发酵食品的制备方法,其特征在于,所述超微粉碎采用涡轮式粉碎机粉碎。
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