CN111358008A - 一种果干鹿胶糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种果干鹿胶糕及其制备方法,所述鹿胶糕按以下质量份进行配比:鹿胶8~15份、鹿皮胶原蛋白多肽1~10份、冰糖3~10份、核桃15~30份、黑芝麻15~30份、蔓越莓10~25份、树莓10~25份、豆油3~20份、绍兴黄酒25~30份。本发明具有鹿皮利用率高、营养丰富、易被吸收等优点。
Description
技术领域
本发明涉及食品加工领域,尤其是一种鹿皮胶原蛋白多肽和果干鹿胶糕的加工制备方法。
背景技术
阿胶具有补血滋阴、润燥止血等功效,临床用于血虚萎黄、眩晕心悸、肌痿无力、心烦不眠、虚风内动、肺燥咳嗽、劳嗽咯血、吐血尿血、便血崩漏、妊娠胎漏的治疗。是中国传统滋补佳品。鹿皮通过熬制可得鹿皮胶。鹿皮胶对于漏疮、妇女白带、血崩不止、肾虚滑精等病症具有一定的治疗功效,同时还具有还调节内分泌、改善人体微循环、补气补血、改善睡眠、美容养颜、补气补血、增强免疫力等功效。
鹿胶原蛋白多肽是由酶解鹿皮或鹿皮胶制得,相对胶原蛋白具有更好的水溶性,更容易被人体消化吸收。鹿胶原蛋白肽可以快速补充人体皮肤所缺少的胶原蛋白,从而起到加速真皮层细胞生长、活化表皮细胞,保持肌肤弹性防止皱纹出现。鹿胶原蛋白肽是钙的有效载体,使钙和骨细胞相结合。可以防止骨流失造成的骨质疏松。经常适量补充,有助于强化各组织器官功能,提升人体免疫力。
发明内容
本发明目的在于提供一种提高鹿皮利用率、营养丰富、容易被人体消化吸收的果干鹿胶糕及其制备方法。
为实现上述目的,采用了以下技术方案:
本发明所述一种果干鹿胶糕,所述鹿胶糕按以下质量份数进行配比:鹿胶8~15份、鹿皮胶原蛋白多肽1~10份、冰糖3~10份、核桃15~30份、黑芝麻15~30份、蔓越莓10~25份、树莓10~25份、豆油3~20份、绍兴黄酒25~30份。
本发明所述一种果干鹿胶糕制备方法,所述方法步骤如下:
S1,将核桃和黑芝麻放入烤箱中,在100~230℃下烘烤5~30min后,取出备用;
S2,鹿胶块打粉,与豆油、黄酒一同加入锅中搅拌均匀,小火熬制,胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉;熬制至挂旗时,将烘烤好的核桃、黑芝麻和蔓越莓、树莓加入锅中,充分混合;
S3,完全混匀后,倒入模具,用力挤压排除空气,在5~-10℃下冷藏30~120min,取出切块,制得果干鹿胶糕。
进一步的,所述鹿皮胶原蛋白多肽的制备方法如下:
将鲜鹿皮去毛、去脂、去肉后切块,清洗干净;
在pH10~13碱液中浸泡12~48h;
取出鹿皮,蒸馏水反复浸泡清洗至pH7为止,沥干备用;
将处理后的鹿皮加3倍质量、pH为6.5的磷酸缓冲溶液,加入6000U/g木瓜蛋白酶,在60℃、300W条件下超声辅助酶解2h;
调节pH到7.5,再加入6000U/g胰蛋白酶,在50℃、300W条件下超声辅助酶解2h;
酶解完全后,在100℃下煮沸15min灭活;
降至室温25℃后0.45μm滤膜过滤除菌除杂,冻干得鹿皮胶原蛋白多肽。
本发明方法的过程大致如下:
鹿皮通过碱液浸泡法脱脂,高温高压溶胶,浓缩提取,制备鹿皮胶。利用胰蛋白酶和木瓜蛋白酶对鹿皮或鹿皮胶进行酶解,将鹿皮中的胶原蛋白酶解成鹿胶原蛋白多肽,更容易被人体吸收利用。利用鹿皮胶和鹿胶原蛋白多肽为原料,引用阿胶糕传统制作方法,制作鹿胶糕,对鹿皮进行深加工工处理,提高鹿皮利用价值。
与现有技术相比,本发明具有如下优点:
1、通过引用传统阿胶糕配方,利用鹿皮代替驴皮,生产鹿胶糕,提高鹿皮利用率。
2、将鹿皮利用蛋白酶酶解成胶原蛋白多肽,更容易被人体消化吸收,添加到鹿胶糕中,提高产品品质。
3、迎合现代人口感,在保留传统配方的基础上,加入蔓越莓和树莓,改善传统配方,提高鹿胶糕口感。
具体实施方式
下面对本发明做进一步说明:
本发明所述鹿胶糕按以下质量份进行配比:鹿胶8~15份、鹿皮胶原蛋白多肽1~10份、冰糖3~10份、核桃15~30份、黑芝麻15~30份、蔓越莓10~25份、树莓10~25份、豆油3~20份、绍兴黄酒25~30份。
鹿皮处理
将鲜鹿皮去毛、去脂、去肉后切块,清洗干净,pH13碱水中浸泡24h。取出鹿皮,蒸馏水反复浸泡清洗,至pH回复7为止,沥干备用。
鹿皮胶原蛋白多肽的制备
将处理后的鹿皮加3倍质量pH为6.5的磷酸缓冲溶液,加入6000U/g木瓜蛋白酶60℃、300W条件下超声辅助酶解2h。调节pH到7.5,再加入6000U/g胰蛋白酶50℃、300W条件下超声辅助酶解2h。酶解完全后,100℃下煮沸15min灭活。降至室温25℃后0.45μm滤膜过滤除菌除杂,冻干得鹿皮胶原蛋白多肽。
鹿皮胶的制备
将处理后的鹿皮,加3倍质量的蒸馏水,高温灭菌锅中,120℃下加热4h溶胶。取出鹿皮胶液后撇去漂浮油脂,500目过滤除杂。80℃旋转蒸发浓缩1h。取出浓缩液,加入20%豆油和5%冰糖,小火翻炒熬制直至挂旗。取出倒入模具,-15℃下冷冻24h,待胶体成块后切成鹿胶片。鹿胶片室温下晾干至水分含量在15%以下,得到鹿皮胶块。
果干鹿胶糕的制备
鹿胶糕配方含量包括:鹿皮胶12份,鹿皮胶原蛋白多肽5份,冰糖6份,核桃20份,黑芝麻23份,蔓越莓17份,树莓17份,豆油10份,绍兴黄酒20份。
制作方法:将核桃和黑芝麻放入烤箱150℃下烘烤20min,取出备用。鹿胶块打粉,与豆油、黄酒一同加入锅中搅拌均匀,小火熬制,胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉。熬制至挂旗时,将烘烤好的核桃、黑芝麻和蔓越莓、树莓加入锅中,充分混合。完全混匀后,取出倒入模具,用力挤压排除空气,4℃下冷藏1h,取出切块,得鹿胶糕。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (3)
1.一种果干鹿胶糕,其特征在于,所述鹿胶糕按以下质量份数进行配比:鹿胶8~15份、鹿皮胶原蛋白多肽1~10份、冰糖3~10份、核桃15~30份、黑芝麻15~30份、蔓越莓10~25份、树莓10~25份、豆油3~20份、绍兴黄酒25~30份。
2.一种基于权利要求1的果干鹿胶糕制备方法,其特征在于,所述方法步骤如下:
S1,将核桃和黑芝麻放入烤箱中,在100~230℃下烘烤5~30min后,取出备用;
S2,鹿胶块打粉,与豆油、黄酒一同加入锅中搅拌均匀,小火熬制,胶粉完全融化后加入冰糖和鹿皮胶原蛋白多肽冻干粉;熬制至挂旗时,将烘烤好的核桃、黑芝麻和蔓越莓、树莓加入锅中,充分混合;
S3,完全混匀后,倒入模具,用力挤压排除空气,在5~-10℃下冷藏30~120min,取出切块,制得果干鹿胶糕。
3.根据权利要求1所述的果干鹿胶糕,其特征在于,所述鹿皮胶原蛋白多肽的制备方法如下:
将鲜鹿皮去毛、去脂、去肉后切块,清洗干净;
在pH10~13碱液中浸泡12~48h;
取出鹿皮,蒸馏水反复浸泡清洗至pH7为止,沥干备用;
将处理后的鹿皮加3倍质量、pH为6.5的磷酸缓冲溶液,加入6000U/g木瓜蛋白酶,在60℃、300W条件下超声辅助酶解2h;
调节pH到7.5,再加入6000U/g胰蛋白酶,在50℃、300W条件下超声辅助酶解2h;
酶解完全后,在100℃下煮沸15min灭活;
降至室温25℃后0.45μm滤膜过滤除菌除杂,冻干得鹿皮胶原蛋白多肽。
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