CN111671085A - 一种黄精丸的制备方法 - Google Patents
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Abstract
本发明公开了一种黄精丸的制备方法,包括原料配比、粉碎、混合、制丸、包装等步骤。本发明所述黄精丸,利用传统药食同源原料加入即食黄精丁的方式,发挥了黄精的功效,适用人群广,长期服用具有补肝肾、益精气、润肠燥、乌须发的养生效果。
Description
技术领域
本发明涉及食品技术领域,尤其是一种黄精丸的制备方法。
背景技术
黄精,又名老虎姜、鸡头参,是百合科草本植物黄精、滇黄精、多花黄精的根茎,曾被李时珍誉为“宝药”,既能治疗多种疾病,又是男女老少四季皆宜的保健食品。生黄精具麻味,虽然没毒,但戟人喉咙,一般不能直接入药。
目前市面上的黄精芝麻丸对黄精的处理有两种方法:一种是把黄精九蒸九晒之后用研磨设备磨成粉,再加入其他食材制作成丸,这种方法虽然可以有效保留黄精成分,但是由于黄精本身的特性非常黏糥,磨成粉不仅需要专用设备,成本比较高,而且实际操作难以达到真正成粉的程度,可操作性不强;另一种方法是把黄精熬成汁,取其汁再加入其他食材制作成丸,这种方法无法保留黄精的有效成分,不能发挥黄精的真正功效。
发明内容
本发明要解决的技术问题是:克服上述情况不足,在传统工艺基础上,结合创新技术,将即食黄精丁与其他食材科学配比制成黄精丸。
本发明解决该技术问题采用的技术方案是:
一种黄精丸的制备方法,其特征在于:包括以下步骤;
步骤一,准备原材料,即食黄精丁15至20份、熟黑豆8至12份、黑芝麻45至55份、蜂蜜15至20份、覆盆子3至5份、广陈皮0.8至1.2份;
步骤二,制作黑芝麻粉,取所述黑芝麻45至55份清洗干净,去沫沥干后置蒸箱内蒸6小时,然后烘干,反复蒸烘4至6次,最后打碎成60目的黑芝麻粉;
步骤三,取所述覆盆子3至5份,在60摄氏度条件下干燥30至60分钟,水分烘至8%以下,然后粉碎成80目的覆盆子粉;取所述广陈皮0.8至1.2份,在60摄氏度条件下干燥30至60分钟,水分烘至10%以下,粉碎成80目的广陈皮粉;取所述熟黑豆8至12份粉碎成60目的熟黑豆粉;
步骤四,将所述覆盆子粉和所述广陈皮粉混合均匀;然后依次加入所述熟黑豆粉、所述黑芝麻粉、蜂蜜15至20份并混合均匀得混合初品;
步骤五,取所述即食黄精丁15至20份加入所述混合初品,搅拌均匀并搓成丸剂,置100摄氏度条件下干燥10分钟进行表面杀菌,然后冷却至室温;
步骤六,将所述丸剂用玉米淀粉糖纸包装,外面包上铝箔纸,最后密封包装储存。
作为优选,所述步骤二中的蒸箱温度为50至60摄氏度。
本发明的有益效果是:本发明以即食黄精丁作为主要原材料,加入熟黑豆粉、黑芝麻粉、蜂蜜、覆盆子粉、广陈皮粉混合制作成丸剂,不仅可操作性强、制作方法简单易学,制作过程不需要使用复杂的设备,几乎手工操作就能完成,节约成本,适合批量生产;而且即食黄精丁可以有效保留黄精的多糖、黄酮、皂苷等成分,充分发挥黄精补气养阴、健脾、润肺、益肾的健康功效;与此同时,即食黄精丁质地柔软,黏糯的口感上佳,食之既能品尝到黄精自身甘味,又有利于消化吸收。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
一种黄精丸的制备方法,其特征在于:包括以下步骤;
步骤一,准备原材料,即食黄精丁15至20份、熟黑豆8至12份、黑芝麻45至55份、蜂蜜15至20份、覆盆子3至5份、广陈皮0.8至1.2份;
步骤二,制作黑芝麻粉,取所述黑芝麻45至55份清洗干净,去沫沥干后置蒸箱内蒸6小时,所述蒸箱温度为50至60摄氏度,然后烘干,反复蒸烘4至6次,最后打碎成60目的黑芝麻粉;
步骤三,取所述覆盆子3至5份,在60摄氏度条件下干燥30至60分钟,水分烘至8%以下,然后粉碎成80目的覆盆子粉;取所述广陈皮0.8至1.2份,在60摄氏度条件下干燥30至60分钟,水分烘至10%以下,粉碎成80目的广陈皮粉;取所述熟黑豆8至12份粉碎成60目的熟黑豆粉;
步骤四,将所述覆盆子粉和所述广陈皮粉混合均匀;然后依次加入所述熟黑豆粉、所述黑芝麻粉、蜂蜜15至20份并混合均匀得混合初品;
步骤五,取所述即食黄精丁15至20份加入所述混合初品,搅拌均匀并搓成丸剂,置100摄氏度条件下干燥10分钟进行表面杀菌,然后冷却至室温;
步骤六,将所述丸剂用玉米淀粉糖纸包装,外面包上铝箔纸,最后密封包装储存。
所述即食黄精丁的制备包括以下步骤;
步骤一,选材,选用5年以上生态种植的多花黄精,除去须根、发霉、发黑、老根等不可食用部分;
步骤二,粗洗,置滚筒机内,调节转速20至30转/分钟,水压3至4千克力,洗去泥沙等杂质;
步骤三,杀青烫制,将粗洗过的黄精倒入5至10倍的开水中,适当翻动,烫制5至30分钟,捞出晾晒到7至8成干;
步骤四,第二次去须,将杀青后的黄精置滚筒机内,调节转速50至60转/分钟,除去根须后取出晒干;
步骤五,润煮,取出晒干的黄精用水浸泡8至10小时,然后水煮1至2小时;
步骤六,精洗,利用水冲超声复合清洗设备反复清洗水煮后的黄精以去除表面所带各种杂质,洗净后捞出至筐里放置12至16小时;
步骤七,修剪,手工修剪除去发黑、地上部分、芦头等不可食用部分;
步骤八,蒸烘工序,蒸箱内槽加纯化水,再将步骤七所得黄精置蒸箱筐内,开启蒸汽发生器产生纯蒸汽,加热蒸5至6小时后取出,放置真空干燥箱内,模拟日晒条件进行烘干,真空干燥箱内干燥温度为50至60摄氏度,真空度为0.094兆帕,干燥时间为4至8小时。反复蒸烘4至6次,蒸的时间逐步减少,最后一次蒸的时间约2至3小时,使所述黄精水分控制在15%至20%,得到即食黄精;
步骤九,将即食黄精切成约5毫米乘5毫米立方块得即食黄精丁。
本发明可改变为多种方式对本领域的技术人员是显而易见的,这样的改变不认为脱离本发明的范围。所有这样的对所述领域技术人员显而易见的修改将包括在本权利要求的范围之内。
Claims (2)
1.一种黄精丸的制备方法,其特征在于:包括以下步骤;
步骤一,准备原材料,即食黄精丁15至20份、熟黑豆8至12份、黑芝麻45至55份、蜂蜜15至20份、覆盆子3至5份、广陈皮0.8至1.2份;
步骤二,制作黑芝麻粉,取所述黑芝麻45至55份清洗干净,去沫沥干后置蒸箱内蒸6小时,然后烘干,反复蒸烘4至6次,最后打碎成60目的黑芝麻粉;
步骤三,取所述覆盆子3至5份,在60摄氏度条件下干燥30至60分钟,水分烘至8%以下,然后粉碎成80目的覆盆子粉;取所述广陈皮0.8至1.2份,在60摄氏度条件下干燥30至60分钟,水分烘至10%以下,粉碎成80目的广陈皮粉;取所述熟黑豆8至12份粉碎成60目的熟黑豆粉;
步骤四,将所述覆盆子粉和所述广陈皮粉混合均匀;然后依次加入所述熟黑豆粉、所述黑芝麻粉、所述蜂蜜15至20份并混合均匀得混合初品;
步骤五,取所述即食黄精丁15至20份加入所述混合初品,搅拌均匀并搓成丸剂,置100摄氏度条件下干燥10分钟进行表面杀菌,然后冷却至室温;
步骤六,将所述丸剂用玉米淀粉糖纸包装,外面包上铝箔纸,最后密封包装储存。
2.如权利要求1所述的黄精丸的制备方法,其特征在于:所述步骤二中的蒸箱温度为50至60摄氏度。
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CN114868782B (zh) * | 2022-06-06 | 2023-09-08 | 江西纤仁本草堂生物科技有限公司 | 一种基于赣食十味的组合物及药食同源食品的制备方法 |
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