CN111838610A - 一种天然食材添加剂即食银耳羹 - Google Patents

一种天然食材添加剂即食银耳羹 Download PDF

Info

Publication number
CN111838610A
CN111838610A CN202010735542.9A CN202010735542A CN111838610A CN 111838610 A CN111838610 A CN 111838610A CN 202010735542 A CN202010735542 A CN 202010735542A CN 111838610 A CN111838610 A CN 111838610A
Authority
CN
China
Prior art keywords
parts
white fungus
natural food
tremella
food material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN202010735542.9A
Other languages
English (en)
Inventor
黄金门
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xianguo Daheng Fujian Agriculture Co Ltd
Original Assignee
Xianguo Daheng Fujian Agriculture Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xianguo Daheng Fujian Agriculture Co Ltd filed Critical Xianguo Daheng Fujian Agriculture Co Ltd
Priority to CN202010735542.9A priority Critical patent/CN111838610A/zh
Publication of CN111838610A publication Critical patent/CN111838610A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

本发明公开了一种天然食材添加剂即食银耳羹，所述银耳羹由以下原料制备而成：所述原料按重量份数比为：银耳50‑65份、红枣5‑10份、莲子6‑9份、干百合5‑8份、谷类5‑8份、冰糖10‑14份、枸杞子3‑5份、龙眼干3‑5份、天然食材3.5‑5.5份、桂圆5‑8份、桂花1‑2份、当归3‑5份、青柠檬1‑2份、肉桂酸钾0.8‑1份、芋头5‑8份、山药3‑5份、木瓜5‑8份、水200‑250份和牛奶80‑120份；本发明的天然食材添加剂即食银耳羹，在银耳羹中添加肉桂酸钾、茶多酚、壳聚糖、精蛋白和蜂胶，提升对即食银耳羹的保质期，在食用后不仅不会影响食用者的身体健康，并且能够对降血脂、抗氧化及提升抵抗力等效果，通过添加蜜蜂和青柠檬，提升食用者饮食银耳羹的口感，适用于各个年龄层的人群饮用。

Description

一种天然食材添加剂即食银耳羹
技术领域
本发明涉及即食食品技术领域，具体为一种天然食材添加剂即食银耳羹。
背景技术
银耳羹是一道传统药膳，属于粤菜系。浓甜润滑，美味可口。银耳性平、味甘淡，有滋阴、润肺、养胃、生津、益气、补脑、强心之功效。不但适宜于一切妇孺、病后体虚者，且对女性具有很好的嫩肤美容功效。银耳水发后，除去根部泥沙及杂质，放入碗中。红枣洗净去核，以放入碗中备用。锅上火，加入适量清水，放入银耳、莲子、红枣烧锅。待银耳、莲子、红枣熟后，加入冰糖调味，盛入碗中即可。
现有的即食银耳羹在生产过后，为了保证银耳羹的保质时间更长，往往会向银耳羹内添加防腐剂，防腐剂是能抑制微生物活动，防止食品腐败变质的一类食品添加剂。要使食品有一定的保藏期，就必须采用一定的措施来防止微生物的感染和繁殖，然而防腐剂的合理添加虽对人体无害，但往往很多生产厂家，为了保证更多的利润，会添加不合格的防腐剂或增加防腐剂的分量，使得银耳羹对人体的危害增加，影响人们的身体健康，为此，提出一种天然食材添加剂即食银耳羹。
发明内容
本发明的目的在于提供一种天然食材添加剂即食银耳羹，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：一种天然食材添加剂即食银耳羹，所述银耳羹由以下原料制备而成：
所述原料按重量份数比为：银耳50-65份、红枣5-10份、莲子6-9份、干百合5-8份、谷类5-8份、冰糖10-14份、枸杞子3-5份、龙眼干3-5份、天然食材3.5-5.5份、桂圆5-8份、桂花1-2份、当归3-5份、青柠檬1-2份、肉桂酸钾0.8-1份、芋头5-8份、山药3-5份、木瓜5-8份、水200-250份和牛奶80-120份。
作为本技术方案的进一步优选的：所述天然食材的成分为茶多酚、壳聚糖、精蛋白和蜂蜜中的一种或者多种。
作为本技术方案的进一步优选的：所述蜂蜜中含有蜂胶5份。
作为本技术方案的进一步优选的：所述冰糖为黄冰糖。
作为本技术方案的进一步优选的：所述枸杞子为红枸杞子。
作为本技术方案的进一步优选的：所述谷类的成分为薏米、绿豆、黑豆和紫薯中的一种或者多种。
作为本技术方案的进一步优选的：所述即食银耳羹制备时，包括以下步骤：
步骤一、将银耳50-65份放置在器皿中，对银耳进行清洗，加入水30-50份，温度为40-50℃，等待银耳50-65份泡发60-120min；
步骤二、将银耳取出，放置在器皿中在温度为80-95℃下，沥干待用，清洗红枣5-10份、莲子6-9份、干百合5-8份、谷类5-8份、枸杞子3-5份和桂圆5-8份，泡发待用；
步骤三、将器皿中加入200-220份水，加入泡发后的银耳50-65份，将器皿放置在灶台上，炖煮时间为110-120min，温度为110-130℃，将银耳煮至胶化粘稠；
步骤四、打开器皿，加入泡发红枣5-10份、莲子6-9份、肉桂酸钾0.8-1份、干百合5-8份、谷类5-8份、桂圆5-8份、当归3-5份、芋头5-8份、山药3-5、龙眼干3-5份，加入冰糖10-14份，然后炖煮时间25-35min，温度为110-130℃；
步骤五、打开器皿，加入桂花1-2份，木瓜5-8份，加入牛奶80-120份和加入天然食材3.5-5.5份，搅拌时间1-2min，转速为10-20r/min，温度为110-130℃，炖煮时间5-10min，将银耳羹炖煮呈粘稠状；
步骤六、再加入枸杞子3-5份，加入青柠檬1-2份。
作为本技术方案的进一步优选的：在步骤二中，谷类和枸杞子均过20-30目筛。
作为本技术方案的进一步优选的：在步骤一中，将泡发前的银耳根部去除。
与现有技术相比，本发明的有益效果是：本发明的天然食材添加剂即食银耳羹，在银耳羹中添加肉桂酸钾、茶多酚、壳聚糖、精蛋白和蜂胶，提升对即食银耳羹的保质期，在食用后不仅不会影响食用者的身体健康，并且能够对降血脂、抗氧化及提升抵抗力等效果，通过添加蜜蜂和青柠檬，提升食用者饮食银耳羹的口感，适用于各个年龄层的人群饮用。
具体实施方式
下面将结合本发明的实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一
本发明提供一种技术方案：一种天然食材添加剂即食银耳羹，银耳羹由以下原料制备而成：
原料按重量份数比为：银耳50份、红枣5份、莲子6份、干百合5份、谷类5份、冰糖10份、枸杞子3份、龙眼干3份、天然食材3.5份、桂圆5份、桂花1份、当归3份、青柠檬1份、肉桂酸钾0.8份、芋头5份、山药3份、木瓜5份、水200份和牛奶80份。
本实施例中，具体的：天然食材的成分为茶多酚、壳聚糖、精蛋白和蜂蜜中的一种或者多种；茶多酚是茶叶中多羟基酚类化合物的复合物，茶多酚具有抗氧化、防辐射、抗衰老、降血脂、降血糖、抑菌抑酶等多种生理活性。
本实施例中，具体的：蜂蜜中含有蜂胶5份；食用蜂胶可补虚弱、化浊脂、止消渴，同时对银耳羹起到防腐效果，使银耳羹的保质时间更长。
本实施例中，具体的：冰糖为黄冰糖；黄冰糖是未经过严格脱色加工处理，较原始的白冰糖，甘蔗原有成分保留较多，相对严格脱色的白色冰糖来说，甜度更高，营养价值更丰富。
本实施例中，具体的：枸杞子为红枸杞子；红枸杞含糖量小，且区别于黑枸杞，在熬煮过程中不会改变银耳羹的颜色。
本实施例中，具体的：谷类的成分为薏米、绿豆、黑豆和紫薯中的一种或者多种；在银耳羹中添加薏米、绿豆、黑豆和紫薯，补充人体大量的维生素，食用人群食用黑豆，能够滋阴补阳，活血利水，薏米食用后能够食用者利水消肿、健脾止泻、美白肌肤，食用绿豆都清凉解毒、利尿明目，适合夏天食用，在银耳羹中添加紫薯，紫薯使食用者提升抗氧化、抗肿瘤、增强记忆、预防高血压、修补心肌、减轻肝机能障碍、增强机体免疫力等功能。
本发明还提供了一种天然食材添加剂即食银耳羹的制备方法，包括以下步骤：
步骤一、将银耳50份放置在器皿中，对银耳进行清洗，加入水30份，温度为40℃，等待银耳50份泡发60min；
步骤二、将银耳取出，放置在器皿中在温度为80℃下，沥干待用，清洗红枣5份、莲子6份、干百合5份、谷类5份、枸杞子3份和桂圆份，泡发待用；
步骤三、将器皿中加入200份水，加入泡发后的银耳50份，将器皿放置在灶台上，炖煮时间为110min，温度为110℃，将银耳煮至胶化粘稠；
步骤四、打开器皿，加入泡发红枣50份、莲子6份、肉桂酸钾0.8份、干百合5份、谷类5份、桂圆5份、当归3份、芋头5份、山药3、龙眼干3份，加入冰糖10份，然后炖煮时间25min，温度为110℃；
步骤五、打开器皿，加入桂花1份，木瓜5份，加入牛奶80份和加入天然食材3.5份，搅拌时间1min，转速为10r/min，温度为110℃，炖煮时间5min，将银耳羹炖煮呈粘稠状；
步骤六、再加入枸杞子3份，加入青柠檬1份。
本实施例中，具体的：在步骤二中，谷类和枸杞子均过20目筛；保障食用人群在食用本银耳羹时的口感更加丰富。
本实施例中，具体的：在步骤一中，将泡发前的银耳根部去除；在人们食用时保证口感的独特性。
实施例二
一种天然食材添加剂即食银耳羹，银耳羹由以下原料制备而成：
原料按重量份数比为：银耳57.5份、红枣7.5份、莲子7.5份、干百合6.5份、谷类6.5份、冰糖12份、枸杞子4份、龙眼干4份、天然食材4.5份、桂圆6.5份、桂花1.5份、当归4份、青柠檬1.5份、肉桂酸钾0.9份、芋头6.8份、山药4份、木瓜6.5份、水225份和牛奶100份。
本实施例中，具体的：天然食材的成分为茶多酚、壳聚糖、精蛋白和蜂蜜中的一种或者多种。
本实施例中，具体的：蜂蜜中含有蜂胶5份。
本实施例中，具体的：冰糖为黄冰糖。
本实施例中，具体的：枸杞子为红枸杞子。
本实施例中，具体的：谷类的成分为薏米、绿豆、黑豆和紫薯中的一种或者多种。
一种天然食材添加剂即食银耳羹的制备方法，包括以下步骤：
步骤一、将银耳57.5份放置在器皿中，对银耳进行清洗，加入水40份，温度为45℃，等待银耳57.5份泡发90min；
步骤二、将银耳取出，放置在器皿中在温度为80-95℃下，沥干待用，清洗红枣7.5份、莲子7.5份、干百合6.5份、谷类6.5份、枸杞子4份和桂圆6.5份，泡发待用；
步骤三、将器皿中加入210份水，加入泡发后的银耳57.5份，将器皿放置在灶台上，炖煮时间为115min，温度为120℃，将银耳煮至胶化粘稠；
步骤四、打开器皿，加入泡发红枣7.5份、莲子7.5份、肉桂酸钾0.9份、干百合6.5份、谷类6.5份、桂圆6.5份、当归4份、芋头6.5份、山药4、龙眼干4份，加入冰糖12份，然后炖煮时间30min，温度为120℃；
步骤五、打开器皿，加入桂花1.5份，木瓜6.5份，加入牛奶100份和加入天然食材4.5份，搅拌时间1.5min，转速为15r/min，温度为120℃，炖煮时间7.5min，将银耳羹炖煮呈粘稠状；
步骤六、再加入枸杞子4份，加入青柠檬1.5份。
本实施例中，具体的：在步骤二中，谷类和枸杞子均过25目筛。
本实施例中，具体的：在步骤一中，将泡发前的银耳根部去除。
实施例三
一种天然食材添加剂即食银耳羹，银耳羹由以下原料制备而成：
原料按重量份数比为：银耳65份、红枣10份、莲子9份、干百合8份、谷类8份、冰糖14份、枸杞子5份、龙眼干5份、天然食材5.5份、桂圆8份、桂花2份、当归5份、青柠檬2份、肉桂酸钾1份、芋头8份、山药5份、木瓜8份、水250份和牛奶120份。
本实施例中，具体的：天然食材的成分为茶多酚、壳聚糖、精蛋白和蜂蜜中的一种或者多种。
本实施例中，具体的：蜂蜜中含有蜂胶5份。
本实施例中，具体的：冰糖为黄冰糖。
本实施例中，具体的：枸杞子为红枸杞子。
本实施例中，具体的：谷类的成分为薏米、绿豆、黑豆和紫薯中的一种或者多种。
一种天然食材添加剂即食银耳羹的制备方法，包括以下步骤：
步骤一、将银耳65份放置在器皿中，对银耳进行清洗，加入水50份，温度为50℃，等待银耳65份泡发120min；
步骤二、将银耳取出，放置在器皿中在温度为95℃下，沥干待用，清洗红枣10份、莲子9份、干百合8份、谷类8份、枸杞子5份和桂圆8份，泡发待用；
步骤三、将器皿中加入220份水，加入泡发后的银耳65份，将器皿放置在灶台上，炖煮时间为120min，温度为130℃，将银耳煮至胶化粘稠；
步骤四、打开器皿，加入泡发红枣10份、莲子9份、肉桂酸钾1份、干百合8份、谷类8份、桂圆8份、当归5份、芋头8份、山药5、龙眼干5份，加入冰糖14份，然后炖煮时间35min，温度为130℃；
步骤五、打开器皿，加入桂花2份，木瓜8份，加入牛奶120份和加入天然食材5.5份，搅拌时间2min，转速为20r/min，温度为130℃，炖煮时间10min，将银耳羹炖煮呈粘稠状；
步骤六、再加入枸杞子5份，加入青柠檬2份。
本实施例中，具体的：在步骤二中，谷类和枸杞子均过30目筛。
本实施例中，具体的：在步骤一中，将泡发前的银耳根部去除。
试验数据
将十五个小白鼠分为三组，每组五只小白鼠，三组小白鼠分别食用采用由本发明实施例一、实施例二和实施例三方法制备而成的即食银耳羹；
食用方法为：每日食用三次，每次喂食小白鼠采用由本发明制备而成的即食银耳羹一份，一份的重量为120±1g。
结果显示：经过对十五个小白鼠试验证明，食用本发明制备而成的即食银耳羹，在食用期间，小白鼠无任何一例出现不良反应，同时，在食用过后四十天内，三组小白鼠依旧存活良好，无任何不良反应，适合人们的使用，并且在对然食材添加剂即食银耳羹在放置冰箱中30天后，天然食材添加剂即食银耳羹的营养价值无任何损耗。
工作原理或者结构原理，使用时，本发明中的天然食材添加剂即食银耳羹其中，通过食用茶多酚、壳聚糖、精蛋白、蜂蜜和蜂胶在不影响食用者的身体健康，且证了对银耳羹的保质期的提升，适用于各个年龄段的人群食用，茶多酚具有抗氧化、防辐射、抗衰老、降血脂、降血糖、抑菌抑酶等多种生理活性，添加的蜂胶能够补虚弱、化浊脂、止消渴，且搭配干百合、枸杞子和山药，对食用者滋阴补阳、保护肠道，且补充人体各种维生素，提升抵抗力。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。

Claims (9)

1.一种天然食材添加剂即食银耳羹，其特征在于：所述银耳羹由以下原料制备而成：所述原料按重量份数比为：银耳50-65份、红枣5-10份、莲子6-9份、干百合5-8份、谷类5-8份、冰糖10-14份、枸杞子3-5份、龙眼干3-5份、天然食材3.5-5.5份、桂圆5-8份、桂花1-2份、当归3-5份、青柠檬1-2份、肉桂酸钾0.8-1份、芋头5-8份、山药3-5份、木瓜5-8份、水200-250份和牛奶80-120份。
2.根据权利要求1所述的一种天然食材添加剂即食银耳羹，其特征在于：所述天然食材的成分为茶多酚、壳聚糖、精蛋白和蜂蜜中的一种或者多种。
3.根据权利要求2所述的一种天然食材添加剂即食银耳羹，其特征在于：所述蜂蜜中含有蜂胶5份。
4.根据权利要求1所述的一种天然食材添加剂即食银耳羹，其特征在于：所述冰糖为黄冰糖。
5.根据权利要求1所述的一种天然食材添加剂即食银耳羹，其特征在于：所述枸杞子为红枸杞子。
6.根据权利要求1所述的一种天然食材添加剂即食银耳羹，其特征在于：所述谷类的成分为薏米、绿豆、黑豆和紫薯中的一种或者多种。
7.根据权利要求1所述的一种天然食材添加剂即食银耳羹，其特征在于：所述即食银耳羹制备时包括以下步骤：
步骤一、将银耳50-65份放置在器皿中，对银耳进行清洗，加入水30-50份，温度为40-50℃，等待银耳泡发60-120min；
步骤二、将银耳取出，放置在器皿中在温度为80-95℃下，沥干待用，清洗红枣5-10份、莲子6-9份、干百合5-8份、谷类5-8份、枸杞子3-5份和桂圆5-8份，泡发待用；
步骤三、将器皿中加入200-220份水，加入泡发后的银耳50-65份，将器皿放置在灶台上，炖煮时间为110-120min，温度为110-130℃，将银耳煮至胶化粘稠；
步骤四、打开器皿，加入泡发红枣5-10份、莲子6-9份、肉桂酸钾0.8-1份、干百合5-8份、谷类5-8份、桂圆5-8份、当归3-5份、芋头5-8份、山药3-5、龙眼干3-5份，加入冰糖10-14份，然后炖煮时间25-35min，温度为110-130℃；
步骤五、打开器皿，加入桂花1-2份，木瓜5-8份，加入牛奶80-120份和加入天然食材3.5-5.5份，搅拌时间1-2min，转速为10-20r/min，温度为110-130℃，炖煮时间5-10min，将银耳羹炖煮呈粘稠状；
步骤六、再加入枸杞子3-5份，加入青柠檬1-2份。
8.根据权利要求7所述的一种天然食材添加剂即食银耳羹，其特征在于：在步骤二中，谷类和枸杞子均过20-30目筛。
9.根据权利要求7所述的一种天然食材添加剂即食银耳羹，其特征在于：在步骤一中，将泡发前的银耳根部去除。
CN202010735542.9A 2020-07-27 2020-07-27 一种天然食材添加剂即食银耳羹 Withdrawn CN111838610A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010735542.9A CN111838610A (zh) 2020-07-27 2020-07-27 一种天然食材添加剂即食银耳羹

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010735542.9A CN111838610A (zh) 2020-07-27 2020-07-27 一种天然食材添加剂即食银耳羹

Publications (1)

Publication Number Publication Date
CN111838610A true CN111838610A (zh) 2020-10-30

Family

ID=72947731

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010735542.9A Withdrawn CN111838610A (zh) 2020-07-27 2020-07-27 一种天然食材添加剂即食银耳羹

Country Status (1)

Country Link
CN (1) CN111838610A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794456A (zh) * 2021-01-29 2022-07-29 大连鑫玉龙海洋生物种业科技股份有限公司 一种即食海参羹及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794456A (zh) * 2021-01-29 2022-07-29 大连鑫玉龙海洋生物种业科技股份有限公司 一种即食海参羹及其制备方法

Similar Documents

Publication Publication Date Title
CN101933589A (zh) 一种以野菜为主料的水果风味泡菜
CN111838610A (zh) 一种天然食材添加剂即食银耳羹
CN105087278A (zh) 一种果蔬米酒罐头及其制作方法
KR20120009022A (ko) 홍시를 함유하는 조청의 제조방법 및 홍시를 함유하는 조청
CN104351740B (zh) 一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法
CN105410765A (zh) 一种即食薯的加工方法
KR20120009023A (ko) 홍시고추장의 제조방법 및 이에 의하여 제조되는 홍시고추장
CN104366335A (zh) 一种营养番茄脯的制作方法
CN106666563A (zh) 一种李子腌制品及其腌制方法
CN106754161A (zh) 一种山楂番茄酒制品
CN112075593A (zh) 一种咖喱鸡块水煮包及其制备方法和应用
CN111466553A (zh) 一种健脾开胃的鸡皮果-酸粥调味酱及其制作方法
CN110916025A (zh) 一种沙棘复合果汁饮料及其制作方法
CN105285666A (zh) 一种山药片褐变抑制剂及其使用方法
KR20200015335A (ko) 고추장아찌 제조방법
CN110731481A (zh) 一种干黄花菜酱菜制作方法
CN104855761A (zh) 一种具有保健功能的草莓果酱
CN104489225A (zh) 一种美味蜜番茄的加工工艺
KR19990012451A (ko) 호박 단술의 제조방법
CN105192742A (zh) 一种梅花果香营养香肠及其加工方法
CN109527092A (zh) 一种亚麻籽素奶及其制备方法
CN108013397A (zh) 一种秋葵罐头及其制备方法
KR102450939B1 (ko) 아로니아 및 비파 추출물이 함유된 현미 누룽지 제조방법
CN106399000A (zh) 一种山楂火龙果酒
CN106820058A (zh) 一种养生火锅底料及其制备方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20201030

WW01 Invention patent application withdrawn after publication