CN111418798A - 一种燕窝魔芋豆腐及其生产方法 - Google Patents
一种燕窝魔芋豆腐及其生产方法 Download PDFInfo
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- CN111418798A CN111418798A CN202010433304.2A CN202010433304A CN111418798A CN 111418798 A CN111418798 A CN 111418798A CN 202010433304 A CN202010433304 A CN 202010433304A CN 111418798 A CN111418798 A CN 111418798A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种燕窝魔芋豆腐生产方法，属于养生食品领域。燕窝魔芋豆腐中水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶0.05~2.5∶0.5~1.2∶0.5~3.5∶0.8~3.0∶0.5~1.8，制作时，先后用清水泡发银耳、燕窝，并粉碎熬制，将鸡蛋均匀搅拌，按50:8:2=水：魔芋精粉：淀粉的比例配置粉液，加热至70℃‑90℃，精炼机中，定量加入1.5%~2%的氢氧化钙溶液及蛋液作为凝固剂，放入食品盒，在蒸箱中加热至90℃~100℃时间30分钟~40分钟，放凉后得成品，本食品具有具有减肥、美容、易脑的功效，关键是在促进功效的前提下，大大降低了生产成本。
Description
技术领域
本发明涉及一种豆腐及其生产方法没特别涉及一种燕窝魔芋豆腐及其生产方法，属于养生食品领域。
背景技术
魔芋豆腐是南方特别是云贵川，人们较为喜欢的食品，因其含丰富的可溶性膳食纤维，具有减肥的功效，所以引起了全国美食爱好都的喜爱。随着生活水平的提高，人们更加注重生活质量，肥胖已经成为影响身体健康的重要因素，控制体重，成为减少疾病的一个重要环节，因此，魔芋豆腐越来越得到人们的喜爱，但是，这种魔芋豆腐与平常生活中食用的的豆类豆腐相比较，它营养单一，被人体可吸收的物质较少，如何能在其不影响减肥功能的前提下，使其营养更丰富，功能更齐全，成为人们迫切的愿望。
发明内容
针对魔芋豆腐营养单一，被人体可吸收的物质较少的问题，本发明提供一种燕窝魔芋豆腐及其生产方法，通过在魔芋豆腐生产过程中增添了燕窝，银耳，鸡蛋，其目的是增加魔芋豆腐产品中丰富的唾液酸，蛋白质，提高增加减肥、美容效果，增强大脑发育的功效。
本发明的书方案是：一种燕窝魔芋豆腐生产方法，所述燕窝魔芋豆腐原料以水的重量为100份，其原料的重量份数比为水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶0.05~2.5∶0.5~1.2∶0.5~3.5∶0.8~3.0∶0.5~1.8。
一种燕窝魔芋豆腐生产方法，原材料包括燕窝、银耳、鸡蛋和魔芋精粉，所述燕窝魔芋豆腐生产方法的步骤如下：
①按照水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶0.05~2.5∶0.5~1.2∶0.5~3.5∶0.8~3.0∶0.5~1.8称重；
②泡发银耳：用清水清洗银耳，用常温清水泡发银耳，水位高出银耳2-3cm，在室温下泡5-7个小时，捞出备用；
③泡发燕窝：用常温水或纯净水泡燕窝3-5个小时，将燕窝泡至松软，用镊子将燕毛挑出，不残留，用手撕开，再放入纯净水中泡1.5-2.5小时，捞出备用；
④熬胶：把泡发好的银耳、燕窝放到料理机中搅碎，放入专用熔锅内加水，加水超过银耳、燕窝5cm，进行熬制，文火炖2.5-3.5小时，成胶状物时即可；
⑤搅拌鸡蛋：将蛋液加入到打蛋机中，将蛋清蛋黄充分搅拌直到均匀；
⑥配魔芋胶：按魔芋精粉：淀粉：水=8:2:50的比例配置粉液，加入糊化机中，并倒入加工好的燕窝、银耳进行搅拌直到糊化为止，然后加热至70℃-90℃，保温1~3小时，使混合物充分混合并膨胀；
⑦固化定型：把充分糊化的魔芋胶放入精炼机中，定量加入1.5%~2%的氢氧化钙溶液及蛋液作为凝固剂；
⑧包装杀菌：精炼后放入食品盒，装满后封口，然后放入蒸箱中加热至90℃~100℃，30分钟~40分钟后，放凉后得成品；
进一步，所述燕窝魔芋豆腐原料重量份数比的优化配比为 水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶1∶0.5∶2.5∶1.5∶1.2。
本发明的药理功效，本发明的药理功效，魔芋主要成分是葡甘露聚糖。这种物质属于可溶性多糖类，从营养学的效果看，是一种理想型的可溶性膳食纤维，超低热量，不在胃中消化，具有降脂、降血压和开胃通便的功效；燕窝中主要有效成分是唾液酸，可以促进神经细胞的分化、发育与再生，具有促进大脑的功效，燕窝中的蛋白质主要是胶原蛋白，里面含有丰富的表皮生长因子（GEGF）能起到美容肤白的作用；在鸡蛋的蛋黄中，唾液酸的含量是燕窝的两倍；而银耳中含有17种氨基酸及各种维生素，而且银耳中含有的天然植物胶质，是扶正固本的补药；这几种物质的有效混合，不但具有减肥、美容、益脑的功效，关键是在促进功效的前提下，大大降低了生产成本。
具体实施方式
以下结合实施例就本发明的技术方案进一步进行详细说明。所述原理重量比中，出水位均为干燥状况下的比例。
本发明中使用了主要原料为魔芋、燕窝、银耳、鸡蛋，以下就这些原料中所含有的药用价值进行详细说明。
魔芋含有丰富的碳水化合物，热量低，蛋白质含量高于马铃薯和甘薯，微量元素丰富，还含有维生素A、维生素B等，主要含多糖类，如葡萄甘露聚糖，甘露聚糖等；有机酸类，如枸橼酸，桂皮酸，二十一碳烯等；苷类成分，如3，4-二羟基苯甲醛葡萄糖苷等，此外，尚含多种氨基酸、粗蛋白等成分，特别是葡甘聚糖含量丰富，具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效；
早在《本草图经》、《本草纲目》等古书中就有记载，魔芋性寒、味平，去毒，主治痈疮、肿毒、瘰疬等症。
燕窝中的氨基酸种类丰富，富含苯丙氨酸、缬氨酸、亮氨酸、酪氨酸和精氨酸等，燕窝中的水解氨基酸含量达42．272%，且必需氨基酸含量占氨基酸总量的42%；同时，呈鲜味特征的氨基酸(天门冬氨酸和谷氨酸)和呈芳香味特征的氨基酸(酪氨酸和苯丙氨酸)含量较高，表明燕窝的味道鲜美；食物营养价值的优劣主要取决于所含氨基酸的种类、数量和比例；联合国粮农组织和世界卫生组织提出了食品中必需氨基酸参考模式谱，规定了人体必需氨基酸占总氨基酸的质量比以及必需氨基酸与非必需氨基酸的质量比分别为40%和60%；
燕窝中的蛋白质含量较高，但与其品种关系紧密，试验选用的马来西亚金丝燕燕窝，蛋白质含量达50.26%；唾液酸又称燕窝酸，是燕窝主要的生物活性成分，在燕窝中主要以N一乙酰神经氨酸形式存在； 燕窝含有丰富的糖类、有机酸、游离氨基酸以及特征物质——唾液酸，具有滋阴、润燥和补中益气等功效，是药食两用的高档滋补品。
银耳为担子菌门真菌银耳的子实体，由10余片薄而多皱褶的扁平形瓣片组成，银耳子实体纯白至乳白色，一般呈菊花状或鸡冠状，柔软洁白，半透明，富有弹性；
银耳主要的药理有效成分是多糖，银耳多糖是银耳最重要的组成成分，占其干重60%~70%，同时银耳多糖还是一种重要的生物活性物质，能够增强人体免疫功能，起到扶正固本作用。并且银耳多糖对呼吸系统、中枢神经系统、血液循环系统以及心、肝、肾等都没有副作用。
鸡蛋主要成分为卵白蛋白和卵球蛋白，其中含有人体必需的8种氨基酸，并与人体蛋白的组成极为近似，人体对鸡蛋蛋白质的吸收率可高达98%。每百克鸡蛋含脂肪11～15克，主要集中在蛋黄里，也极易被人体消化吸收，蛋黄中含有丰富的卵磷脂、固醇类、蛋黄素以及钙、磷、铁、维生素A、维生素D及B族维生素，这些成分对增进神经系统的功能大有裨益，因此，鸡蛋又是较好的健脑食品。
具体实施例
以下是燕窝魔芋豆腐生产方法的6个实施例，实施例1-6均按照如下步骤进行实施，
①按照以下《本发明的实施例》表中每个实施例中水、燕窝、银耳、鸡蛋、魔芋精粉、淀粉的重量份数比称重；
②泡发银耳：用清水清洗银耳，用常温清水泡发银耳，水位高出银耳2-3cm，在室温下泡5-7个小时，捞出备用；
③泡发燕窝：用常温水或纯净水泡燕窝3-5个小时，将燕窝泡至松软，用镊子将燕毛挑出，不残留，用手撕开，再放入纯净水中泡1.5-2.5小时，捞出备用；
④熬胶：把泡发好的银耳、燕窝放到料理机中搅碎，放入专用熔锅内加水，加水超过银耳、燕窝5cm，进行熬制，文火炖2.5-3.5小时，成胶状物时即可；
⑤搅拌鸡蛋：将蛋液加入到打蛋机中，将蛋清蛋黄充分搅拌直到均匀；
⑥配魔芋胶：按魔芋精粉：淀粉：水=8:2:50的比例配置粉液，加入糊化机中，并倒入加工好的燕窝、银耳进行搅拌直到糊化为止，然后加热至70℃-90℃，保温1~3小时，使混合物充分混合并膨胀；
⑦固化定型：把充分糊化的魔芋胶放入精炼机中，定量加入1.5%~2%的氢氧化钙溶液及蛋液作为凝固剂；
⑧包装杀菌：精炼后放入食品盒，装满后封口，然后放入蒸箱中加热至90℃~100℃，30分钟~40分钟后，放凉后得成品。
具体配方按照本发明的实施例表格中每个实施例中配方进行实施。
在以上前后对比栏中，箭头前表示食用前超标人数，箭头后表示使用后的检测超标人数，实施期间，由发明人统一制作，派车按照预定时间向各个食用人员分发，从实施结果可以看出：该食品，对多种身体超标均有具有明显的调理效果，同时，食用人群反应，食用前后感冒现象有所减少，之前感到浑身疲倦乏力的现象消失，思维比之前清晰，特别是60-65岁人员较为明显。
通过以上6个实施例对食用人群进行体检，显示本配方对血脂、血压均具有一定的效果，同时也发现，50岁以下的人群更加明显。
从以上数据可以看出，本食品连续食用后对血脂、血压具有一定的改善，容颜光滑细腻，皱纹有所减缓，食欲增加，饭量有一定提高，但是，体重均多有下降，特别是60-63岁人群的降幅最大，平均达到5%，体重下降超过了预想目标。
预测，如果延长食用时间，将会得到更加明显的效果。
食用本食品后，不仅身体各项指标得到了改善，而且思维能力也有明显好转，主要体现在63岁以上的老年人中，平常容易出现的感冒、口腔溃疡、身体疲倦、视力模糊等现象得到了极大的改善。长期食用后会得到更加明显的效果，其主要原因是：燕窝中含有的唾液酸，具有滋阴、润燥和补中益气等功效，起到了食补作用，银耳能够增强人体免疫功能；起到扶正固本作用；鸡蛋中的微量元素、维生素等提高了身体素质；魔芋中含有的可溶性膳食纤维，具有降脂，降血压和开胃通便的功效，与其他几种营养性食物配置后，起到了增强体质，提高免疫能够力，起到了降血脂、降血压的作用。
Claims (3)
1.一种燕窝魔芋豆腐生产方法，其特征在于：所述燕窝魔芋豆腐原料以水的重量为100份，其原料的重量份数比为水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶0.05~2.5∶0.5~1.2∶0.5~3.5∶0.8~3.0∶0.5~1.8。
2.一种燕窝魔芋豆腐生产方法，原材料包括燕窝、银耳、鸡蛋和魔芋精粉，其特征在于：所述燕窝魔芋豆腐生产方法的步骤如下：
①按照水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶0.05~2.5∶0.5~1.2∶0.5~3.5∶0.8~3.0∶0.5~1.8称重；
②泡发银耳：用清水清洗银耳，用常温清水泡发银耳，水位高出银耳2-3cm，在室温下泡5-7个小时，捞出备用；
③泡发燕窝：用常温水或纯净水泡燕窝3-5个小时，将燕窝泡至松软，用镊子将燕毛挑出，不残留，用手撕开，再放入纯净水中泡1.5-2.5小时，捞出备用；
④熬胶：把泡发好的银耳、燕窝放到料理机中搅碎，放入专用熔锅内加水，加水超过银耳、燕窝5cm，进行熬制，文火炖2.5-3.5小时，成胶状物时即可；
⑤搅拌鸡蛋：将蛋液加入到打蛋机中，将蛋清蛋黄充分搅拌直到均匀；
⑥配魔芋胶：按魔芋精粉：淀粉：水=8:2:50的比例配置粉液，加入糊化机中，并倒入加工好的燕窝、银耳进行搅拌直到糊化为止，然后加热至70℃-90℃，保温1~3小时，使混合物充分混合并膨胀；
⑦固化定型：把充分糊化的魔芋胶放入精炼机中，定量加入1.5%~2%的氢氧化钙溶液及蛋液作为凝固剂；
⑧包装杀菌：精炼后放入食品盒，装满后封口，然后放入蒸箱中加热至90℃~100℃，30分钟~40分钟后，放凉后得成品。
3.根据权利要求1所述的一种燕窝魔芋豆腐生产方法，其特征在于：所述燕窝魔芋豆腐原料重量份数比的优化配比为 水∶燕窝∶银耳∶鸡蛋∶魔芋精粉∶淀粉的重量份数比为100∶1∶0.5∶2.5∶1.5∶1.2。
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