CN111345332A - 一种青蒿杂粮酥饼的制备方法 - Google Patents
一种青蒿杂粮酥饼的制备方法 Download PDFInfo
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- CN111345332A CN111345332A CN201811569549.7A CN201811569549A CN111345332A CN 111345332 A CN111345332 A CN 111345332A CN 201811569549 A CN201811569549 A CN 201811569549A CN 111345332 A CN111345332 A CN 111345332A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
本发明充分利用了青蒿中艾蒿碱的抗血吸虫,促免疫作用,抗病原微生物作用,减慢心率、抑制心肌收缩力、降低冠脉流量,抗疟疾等多重功效,目的是为了寻求一种能促进人民身体建康,益寿延年,达到降低冠心病、疟疾等多种疾病发病率的保健酥饼。
Description
技术领域
本发明属于特种保健食品的制备方法。
背景技术
中药“青蒿”之正品,中药青蒿,为菊科植物黄花蒿Artemisia annua L.的干燥地上部分。花蕾期采收,割取地上部分,切碎,晒干。古名“菣”(qìn)。清热解暑,除蒸,截疟。用于暑邪发热,阴虚发热,夜热早凉,骨蒸劳热,疟疾寒热,湿热黄疸。是一种廉价的抗疟疾药。青蒿茎圆柱形,上部分枝,长30至80厘米,直径0.2至0.6厘米;表面黄绿色或棕黄色,具纵棱线;质略硬,易折断,断面中部有髓。叶互生,暗绿色或棕绿色,卷缩易碎,完整者呈三回羽状深裂,小裂片矩圆形或长椭圆形,两面被短毛。气香特异,味微苦,有清凉感。以色绿,叶多,香气浓者为佳。
现有技术仅以杂粮为原料制取的酥饼,虽具有治疗高血压,降血脂、强筋骨等效果,但由于原料品种单一,远达不到更高更好的医疗保健效果。本发明充分利用了青蒿中艾蒿碱对治疗疟疾、冠心病有特殊疗效的特性,在原有基础上改进了配方,使产品具有了抗血吸虫,促免疫作用,抗病原微生物作用,减慢心率、抑制心肌收缩力、降低冠脉流量,抗疟疾等多重功效,目的是为了寻求一种能促进人民身体建康,益寿延年,达到降低冠心病、疟疾等多种疾病发病率的保健酥饼。
发明内容
本发明技术解决方案为:用青蒿为原料,经浸提、压榨、过滤、浓缩成汁,按重量取两种原料的汁和渣与成品绿茶混合搅拌、发酵、烘炒、筛末、包装。
一、浸提:取青蒿鲜枝叶在温度为180-200℃的滚筒杀青锅中杀青,每锅投叶量25Kg,杀青时间10分钟,然后在 80℃温度下烘炒,时间约40分钟,水份控制在5- 6%,将炒干的叶粉碎,按用量取固:液重量比1:200在75-80℃恒温中浸提24小时,使青蒿生物碱速溶,压榨过滤出全部浸提汁,用不锈钢桶在温度为85- 95℃常压下浓缩80-90分钟,达浓缩汁为0.1%以上,留汁待用;原料浸提时水量太少或不恒温,生物碱就提不出来,食后起不到保健作用,水量太多浓缩时间就长,浪费大。
二、备料:取低筋面粉75g、玉米面粉70g、奶粉8g、南瓜粉10g、黄豆粉10g、魔芋精粉10g、苏打粉1g、泡打粉1g充分搅拌,混合均匀备用;
三、混合:取青蒿浓缩液10g、60g玉米油加入糖粉30g、鸡蛋2个取蛋液,混合均匀,筛入混合好的备用粉类,拌匀至无干粉即可。
四、烘烤:取30克一份,在掌心按扁,表面粘满芝麻摆盘后进入烤箱烘烤,烤箱应先预热至170度,酥饼放在中层,烤20分钟至微微上色即可,晾凉后即可食用。
本发明实施例:1、取青蒿鲜枝叶25 Kg,置于温度为 18O℃的滚筒杀青锅中杀青,时间10分钟,将锅温降到80℃炒干,时间约40分钟,水份控制在5%,将炒干的叶用饲料粉碎机粉碎成三毫米左右的块状,按固液比1: 200在温度为75℃容量为500毫升的不锈钢桶内恒温浸提24小时,用螺杆压榨机压榨,80目的筛布过滤出全部浸提汁,用 500毫升不锈钢桶在常压、温度为9O℃下浓缩85分钟达浓缩汁0.1%以上,汁和渣备用。
2、备料:取低筋面粉75g、玉米面粉70g、奶粉8g、南瓜粉10g、黄豆粉10g、魔芋精粉10g、苏打粉1g、泡打粉1g充分搅拌,混合均匀备用。
3、 混合:取青蒿浓缩液10g、60g玉米油加入糖粉30g、鸡蛋2个取蛋液,混合均匀,筛入混合好的备用粉类,拌匀至无干粉即可。
4、烘烤:取30克一份,在掌心按扁,表面粘满芝麻摆盘后进入烤箱烘烤,烤箱应先预热至170度,酥饼放在中层,烤20分钟至微微上色即可,晾凉后即可食用。
本发明由于在杂粮酥中加入了青蒿,使该产品除具有杂粮酥的外形、颜色、味道及减肥降压、降血脂血糖等作用外,还具有抗血吸虫,促免疫作用,抗病原微生物作用,减慢心率、抑制心肌收缩力、降低冠脉流量,抗疟疾等多重功效,是一种新型的食疗保健食品,加工精致、香味纯正、口感舒适,无异味、药味和副作用,长期食用可达到控制疟疾、降低冠心病、冠心病等多种疾病发病率等功效。
Claims (4)
1.一种青蒿杂粮酥饼的制备方法,其特征在于:1)浸提:取青蒿鲜枝叶25 Kg,置于温度为 18O℃的滚筒杀青锅中杀青,时间10分钟,将锅温降到80℃炒干,时间约40分钟,水份控制在5%;将炒干的叶用饲料粉碎机粉碎,按固液比1: 200在温度为75℃容量为500毫升的不锈钢桶内恒温浸提24小时,用螺杆压榨机压榨,80目的筛布过滤出全部浸提汁,用 500毫升不锈钢桶在常压、温度为9O℃下浓缩85分钟达浓缩汁浓度为0.1%,留汁待用; 2)备料:取低筋面粉75g、玉米面粉70g、奶粉8g、南瓜粉10g、黄豆粉10g、魔芋精粉10g、苏打粉1g、泡打粉1g充分搅拌,混合均匀备用;3) 混合:取青蒿浓缩液10g、60g玉米油加入糖粉30g、鸡蛋2个取蛋液,混合均匀,筛入混合好的备用粉类,拌匀至无干粉即可;4)烘烤:取30克一份,在掌心按扁,表面粘满芝麻摆盘后进入烤箱烘烤,烤箱应先预热至170度,酥饼放在中层,烤20分钟至微微上色即可,晾凉后即可食用。
2.根据权利要求1所述的制备方法,其特征在于青蒿浓缩液浓度为0.1%,且青蒿浓缩液添加总量应控制在1kg内。
3.根据权利要求1所述的制备方法,其特征在于南瓜粉、黄豆粉、特别是魔芋精粉都有解毒功效,能有效调和青蒿碱的不良作用。
4.根据权利要求1所述的制备方法,其特征在于烤箱应先预热至170度,酥饼放在中层,烤20分钟至微微上色即可。
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