CN111418799A - 一种阿胶魔芋豆腐及其生产方法 - Google Patents
一种阿胶魔芋豆腐及其生产方法 Download PDFInfo
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
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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
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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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
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- A—HUMAN NECESSITIES
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Abstract
一种阿胶魔芋豆腐及其生产方法,属于保健食品领域。配方中的重量份数比为阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=(0.1~2):(0.5~3):(1~3):(0.5~3):(1~3):(3.5~4):(1~1.5):(200~250),经泡阿胶,熬制红枣、枸杞、桂圆,魔芋精粉、淀粉与水的混合,糊化魔芋胶后在炼机中加入凝固剂,蒸箱中加热30~40分钟,放至常温后及成品,食用该发明的产品后,可增强体质,提高免疫能够力,起到了降血脂、降血压的功效。
Description
技术领域
本发明涉及一种魔芋豆腐及其生产方法,特别涉及一种阿胶魔芋豆腐及其生产方法,属于保健食品领域。
背景技术
随着生活水平的提高,摄取过量的脂肪,会导致体重过度增加,出现高血脂、高血压、高血糖“三高”现象。
高血脂是指血中胆固醇或甘油三酯过高,现代医学称之为血脂异常。它是导致动脉粥样硬化的主要因素,是心脑血管病发生发展的危险因素。它发病隐匿,大多没有临床症状,故称为“隐形杀手”。
高血压是指循环系统内血压高于正常而言,指体循环动脉血压增高,是一种常见的临床综合症。是以低于140/90毫米汞柱为正常,而大于等于140/90毫米汞柱为高血压。因它是在不知不觉中发生,故称“悄悄的杀手”。
高血糖是机体血液中葡萄糖含量高于正常值。是机体内一个独立存在的病理改变,病变部位在血液,病变性质是血糖代谢紊乱。高血糖的临床表现,可以有显性的症状,如口干渴、饮水多、尿多、消瘦;也可以是隐性的症状,无明显主观不适。
“三高”现象,已经成为衡量身体健康的一项重要指标,如何才能在不影响身体健康的前提下,摄取足够的营养成分已经成为营养学家的研究课题。
魔芋豆腐含丰富的可溶性膳食纤维,成为人们较喜欢的食品之一。特别是在我国西南地区,更为人们所喜好,即使过多地食用魔芋豆腐也不会导致肥胖,而且还具有减肥的功效,所以,魔芋豆腐深受美食者的喜爱,然而,由于魔芋豆腐营养单一,被人体可吸收的物质较少,如果长期单一地食用会引起营养不均衡甚至缺乏微量元素,反而会导致身体不适。如何能够在日常生活中既能摄取丰富的人体所需营养,又能达到减肥的效果,已经成为人们迫切的愿望。
发明内容
针对魔芋豆腐能够达到减肥效果但营养成分单一,被人体可吸收的物质较少,长期单一地食用会引起营养不均衡等问题,本发明在魔芋豆腐生产过程中添入了阿胶,红枣,枸杞,桂圆,从而丰富了产品中的胶原蛋白,氨基酸及微量元素,以达到既能减肥,又能美容,还可以达到抗贫血、益气之功效。
一种阿胶魔芋豆腐,所述阿胶魔芋豆腐原料包括阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水,其重量份数比为阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=(0.1~2):(0.5~3):(1~3):(0.5~3):(1~3):(3.5~4):(1~1.5):(200~250)。
一种阿胶魔芋豆腐的生产方法,所述阿胶魔芋豆腐原料使用阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水,所述阿胶魔芋豆腐原料按照如下步骤制作:
(1)按照阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=(0.1~2):(0.5~3):(1~3):(0.5~3):(1~3):(3.5~4):(1~1.5):(200~250)的重量份数比分别进行称重;
(2)泡阿胶:在生产前8个小时把阿胶泡到其三倍重量的温水中,使其溶解胶化;
(3)熬制:将称取红枣、枸杞、桂圆放入锅中,再加入上述称重水的4/5水量;
(4)混合:在糊化机中放入魔芋精粉和淀粉,比例为魔芋精粉:淀粉=8:2,加入剩余的称重水,配制成魔芋胶,然后倒入熬好的红枣、枸杞、桂圆茶及阿胶进行搅拌糊化,并加热至70℃~90℃,保温1~3小时,使混合物充分混合并膨胀;
(5)固化定型:把充分糊化的魔芋胶,打入精炼机中,定量加入1.5%~2%的氢氧化钙溶液作为凝固剂;
(6)包装杀菌:在精练机出口放食品盒,装满后封口,然后放入蒸箱中,加热90℃~100℃,加热时间30分钟~40分钟,放至常温后即为成品。
本发明具有的积极效果是:魔芋的葡甘露聚糖,为可溶性多糖类,是一种可溶性膳食纤维,超低热量物质,不在胃中消化,具有降脂,降血压和开胃通便的功效;通过添加阿胶,其中的胶原蛋白经水解可得蛋白质多肽,蛋白质多肽内含18种氨基酸,氨基酸在人体内通过代谢可以合成组织蛋白质,变成酸、激素、抗体、肌酸等含氨物质;这些物质在人体内转变为碳水化合物和脂肪;氧化成二氧化碳和水及尿素,产生能量;
通过使用阿胶,可抵抗贫血,改善体内钙平衡,可提高人体免疫力,能预防骨质疏松;通过添加红枣,可达到养胃、健脾、滋补、强身、养血安神,实现补中益气功效;通过添加枸杞,可实现明目、润肺、抗衰老的目的;通过添加桂圆,可益心脾,补气血。本发明通过在魔芋豆腐中添加阿胶、明胶、红枣、桂圆,以豆腐为载体实现减肥,美容,补血,益气的功效。
具体实施方式
以下就本发明的技术方案进行详细说明。
首先就本发明中各种原材料对人体的药用价值分别进行说明。
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,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。
阿胶:为马科动物驴的皮去毛后熬制而成的胶块。功能主要为:滋阴补血,安胎。治血虚,虚劳咳嗽,吐血,衄血、便血,妇女月经不调,崩中,胎漏。
明胶:为胶原部分水解而得到的一类蛋白质,明胶与胶原具有同源性,胶原分子是由三条多肽链相互缠绕所形成的螺旋体,因此,胶原具有棒状三股螺旋结构,在其部分水解制备明胶的过程中,胶原的这种三螺旋结构发生部分分离和断裂,明胶就是胶原部分水解后的产物。
红枣:味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代的药理学则发现,红枣含有蛋白质、糖类、有机酸、维生素A、维生素C 、多种微量钙以及氨基酸等丰富的营养成分。
桂圆:具有补益心脾、养血安神的功能。主治气血不足、心悸不宁、健忘失眠、血虚萎黄等症,以及中老年虚弱、高血压、高血脂和冠心病等。
淀粉:主要成分是葡萄糖聚合物,会被分解成葡萄糖,为人体提供能量。具有补中和血、益气生津、宽肠胃、通便秘等功效。淀粉消化后就会变成葡萄糖,进入血液中,同吸进的氧气结合产生热量供给人体肌肉运动和其他器官的活动,保证人生活的正常进行。淀粉食物还可以防肠癌,可对抗结肠癌、肝癌、乳癌及其他各类肿瘤,淀粉类食物与蔬菜、水果一样具有防癌抗癌作用。
具体实施例
在以下的实施例中,就本发明中的配方,针对肠胃不舒服、体弱多病、血脂高、血压高的中老年人群,本着自愿的原则进行了为期6个月的食用,在食用前后分别对血脂、血压、血糖进行了检测,还进行了心电图检测,对饮食状况、消化状况、分别进行了询问。
一种阿胶魔芋豆腐,所述阿胶魔芋豆腐原料包括阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水,其重量份数比为阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=(0.1~2):(0.5~3):(1~3):(0.5~3):(1~3):(3.5~4):(1~1.5):(200~250)。
阿胶魔芋豆腐的实施生产方法,所述阿胶魔芋豆腐原料使用阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水,所述阿胶魔芋豆腐的6个实施例分别按照如下步骤制作:
(1)按照下表《本发明实施例》中实施例1到实施例6中各原料的重量份数比,分别称取阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水;
(2)泡阿胶:在生产前8个小时把阿胶泡到其三倍重量的温水中,使其溶解胶化;
(3)熬制:将称取红枣、枸杞、桂圆放入锅中,再加入上述称重水的4/5水量;
(4)混合:在糊化机中放入魔芋精粉和淀粉,比例为魔芋精粉:淀粉=8:2,加入剩余的称重水,配制成魔芋胶,然后倒入熬好的红枣、枸杞、桂圆茶及阿胶进行搅拌糊化,并加热至70℃~90℃,保温1~3小时,使混合物充分混合并膨胀;
(5)固化定型:把充分糊化的魔芋胶,打入精炼机中,定量加入1.5%~2%的氢氧化钙溶液作为凝固剂;
(6)包装杀菌:在精练机出口放食品盒,装满后封口,然后放入蒸箱中,加热90℃~100℃,加热时间30分钟~40分钟,放至常温后即为成品。
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,继续食用人群指针对超标者,从上表可以看出具有明显的效果,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。
在实施例的食用过程中,每天由发明人所在单位同一制作,派车分发到各个食用人手中。
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,体重均均有下降,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:魔芋的葡甘露聚糖,为可溶性多糖类,是一种可溶性膳食纤维,超低热量物质,不在胃中消化,具有降脂,降血压和开胃通便的功效;阿胶中的胶原蛋白经水解可得蛋白质多肽,蛋白质多肽内含18种氨基酸,氨基酸在人体内通过代谢合成组织蛋白质;变成酸、激素、抗体、肌酸等含氨物质;这些物质转变为碳水化合物和脂肪;氧化成二氧化碳和水及尿素,产生能量;
阿胶,可改善体内钙平衡,抵抗贫血,可提高人体免疫力,能预防骨质疏松;红枣,可达到养胃、健脾、滋补、强身、养血安神,实现补中益气功效;加枸杞,可实现明目、润肺、抗衰老的目的;桂圆,可益心脾,补气血。本发明通过在魔芋豆腐中添加阿胶、明胶、红枣、桂圆,以豆腐为载体实现减肥,美容,补血,益气的功效。
Claims (3)
1.一种阿胶魔芋豆腐,其特征在于:所述阿胶魔芋豆腐原料包括阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水,其重量份数比为阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=(0.1~2):(0.5~3):(1~3):(0.5~3):(1~3):(3.5~4):(1~1.5):(200~250)。
2.一种阿胶魔芋豆腐的生产方法,所述阿胶魔芋豆腐原料使用阿胶、明胶、红枣、枸杞、桂圆、魔芋精粉、淀粉、水,其特征在于:所述阿胶魔芋豆腐原料按照如下步骤制作:
(1)按照阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=(0.1~2):(0.5~3):(1~3):(0.5~3):(1~3):(3.5~4):(1~1.5):(200~250)的重量份数比分别进行称重;
(2)泡阿胶:在生产前8个小时把阿胶泡到其三倍重量的温水中,使其溶解胶化;
(3)熬制:将称取红枣、枸杞、桂圆放入锅中,再加入上述称重水的4/5水量;
(4)混合:在糊化机中放入魔芋精粉和淀粉,比例为魔芋精粉:淀粉=8:2,加入剩余的称重水,配制成魔芋胶,然后倒入熬好的红枣、枸杞、桂圆茶及阿胶进行搅拌糊化,并加热至70℃~90℃,保温1~3小时,使混合物充分混合并膨胀;
(5)固化定型:把充分糊化的魔芋胶,打入精炼机中,定量加入1.5%~2%的氢氧化钙溶液作为凝固剂;
(6)包装杀菌:在精练机出口放食品盒,装满后封口,然后放入蒸箱中,加热90℃~100℃,加热时间30分钟~40分钟,放至常温后即为成品。
3.根据权利要求1所述的一种阿胶魔芋豆腐的生产方法,其特征在于:所述重量比优化为阿胶:明胶:红枣:枸杞:桂圆:魔芋精粉:淀粉:水:=0.5:2: 2.5:2:2:3.7:1.2:220。
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