CN112602818A - A health food and its preparation method - Google Patents
A health food and its preparation method Download PDFInfo
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- CN112602818A CN112602818A CN202011481775.7A CN202011481775A CN112602818A CN 112602818 A CN112602818 A CN 112602818A CN 202011481775 A CN202011481775 A CN 202011481775A CN 112602818 A CN112602818 A CN 112602818A
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- parts
- health
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- sugar
- honey
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Links
- 235000013402 health food Nutrition 0.000 title claims description 4
- 238000002360 preparation method Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000758789 Juglans Species 0.000 claims abstract description 38
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 38
- 235000020234 walnut Nutrition 0.000 claims abstract description 38
- 235000013305 food Nutrition 0.000 claims abstract description 25
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 18
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 230000036541 health Effects 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 241001080798 Polygala tenuifolia Species 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 108010052008 colla corii asini Proteins 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 4
- 229920000715 Mucilage Polymers 0.000 claims description 2
- 239000000853 adhesive Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000002936 tranquilizing effect Effects 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000020374 simple syrup Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a food with a health-care function and a preparation method thereof, wherein the food with the health-care function comprises the following raw materials in parts by weight: 60-80 parts of walnut kernel, 1-2 parts of cortex albiziae, 1-3 parts of polygala tenuifolia, 1-4 parts of lily, 2-3 parts of donkey-hide gelatin, 5-10 parts of honey, 10-15 parts of white granulated sugar and 5-8 parts of high maltose syrup. According to the preparation method of the food with the health-care function, the walnut kernels are boiled in water, so that the bitter taste of the walnut kernels can be fully removed, frying is avoided, and various nutrient substances are fully reserved; the food with the health care function of the invention adds a proper amount of cortex albiziae, polygala tenuifolia, lily and donkey-hide gelatin, so that the nutrition of the walnut kernel is richer, and the effects of tranquilizing and intelligence-improving of the walnut kernel, blood nourishing and yin nourishing are enhanced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a food with a health-care function and a preparation method thereof.
Background
The walnut kernel is a good brain-strengthening food, contains protein, fat, carbohydrate, various mineral elements and other nutrient components, contains unsaturated fatty acid necessary for human body, and has the functions of nourishing cells, benefiting intelligence and strengthening brain. In addition, the walnut kernel oil is rich in the walnut kernel, and a large amount of coarse fibers can stimulate intestinal tract movement, so that constipation can be prevented, aging can be delayed, and beauty and face can be maintained. The walnut kernel is warm in nature and sweet in taste, has the effects of invigorating stomach and enriching blood, soothing nerves and helping sleep, moistening skin and blackening hair and the like, and is called as natural Naohuangjin.
The processing technology of walnut kernels is various, but the traditional processing technology adopts a frying mode to remove astringent taste, and the health is influenced by too much eating.
Disclosure of Invention
Aiming at the technical problems in the related art, the invention provides a food with a health-care function and a preparation method thereof, which can overcome the defects in the prior art.
In order to achieve the technical purpose, the technical scheme of the invention is realized as follows:
a food with health care function comprises the following raw materials in parts by weight:
60-80 parts of walnut kernel, 1-2 parts of cortex albiziae, 1-3 parts of polygala tenuifolia, 1-4 parts of lily, 2-3 parts of donkey-hide gelatin, 5-10 parts of honey, 10-15 parts of white granulated sugar and 5-8 parts of high maltose syrup.
Preferably, the food with the health-care function comprises the following raw materials in parts by weight:
80 parts of walnut kernel, 1.5 parts of cortex albiziae, 2 parts of polygala tenuifolia, 2 parts of lily, 2 parts of donkey-hide gelatin, 6 parts of honey, 12 parts of white granulated sugar and 6 parts of high maltose syrup.
According to another aspect of the present invention, there is provided a method for preparing the food with health function, the method comprising the steps of:
(1) boiling semen Juglandis in water for 5-10min, taking out semen Juglandis, and draining;
(2) mixing cortex Albizziae, cortex et radix Polygalae, Bulbus Lilii, and colla Corii Asini, extracting with appropriate amount of water, and concentrating to obtain concentrated solution;
(3) dissolving white granulated sugar and high maltose syrup to obtain a sugar water solution;
(4) mixing honey with the concentrated solution obtained in the step (2) and the sugar water solution obtained in the step (3), and uniformly stirring to obtain sugar glue slurry;
(5) and (4) mixing the drained walnut kernels with the sugar mucilage obtained in the step (4) for 5-8min, taking out, and drying at the temperature of 150-.
Preferably, the water boiling temperature of the walnut kernel in the step (1) is 90-100 ℃.
Preferably, the concentration of white granulated sugar in the sugar water solution is 20-30 wt%, and the concentration of high maltose syrup in the sugar water solution is 15-20 wt%.
Preferably, the water content of the honey is 18-20 wt%.
Preferably, the finished product obtained in the step (5) is packaged by vacuum sealing.
The invention has the beneficial effects that: according to the preparation method of the food with the health-care function, the walnut kernels are boiled in water, so that the bitter taste of the walnut kernels can be fully removed, frying is avoided, and various nutrient substances are fully reserved; the food with the health care function of the invention adds a proper amount of cortex albiziae, polygala tenuifolia, lily and donkey-hide gelatin, so that the nutrition of the walnut kernel is richer, and the effects of tranquilizing and intelligence-improving of the walnut kernel, blood nourishing and yin nourishing are enhanced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention.
Example 1
A food with health care function comprises the following raw materials in parts by weight:
80 parts of walnut kernel, 1.5 parts of cortex albiziae, 2 parts of polygala tenuifolia, 2 parts of lily, 2 parts of donkey-hide gelatin, 6 parts of honey, 12 parts of white granulated sugar and 6 parts of high maltose syrup.
The preparation method of the food with the health care function comprises the following steps:
(1) boiling the walnut kernels in water for 5 minutes at 100 ℃, and then fishing out the walnut kernels and draining;
(2) mixing cortex Albizziae, cortex et radix Polygalae, Bulbus Lilii, and colla Corii Asini, extracting with appropriate amount of water, and concentrating to obtain concentrated solution;
(3) dissolving white granulated sugar and high maltose syrup to obtain a sugar water solution, wherein the concentration of the white granulated sugar in the sugar water solution is 30 wt%, and the concentration of the high maltose syrup in the sugar water solution is 15 wt%;
(4) mixing honey with the concentrated solution obtained in the step (2) and the sugar water solution obtained in the step (3), and uniformly stirring to obtain sugar glue paste, wherein the water content of the honey is 18 wt%;
(5) and (4) mixing the drained walnut kernels with the sugar syrup obtained in the step (4) for 5min, fishing out, drying at 160 ℃ for 5min to obtain a finished product, and packaging the finished product in a vacuum sealing manner.
Example 2
A food with health care function comprises the following raw materials in parts by weight:
70 parts of walnut kernel, 1 part of cortex albiziae, 1 part of polygala tenuifolia, 4 parts of lily, 2 parts of donkey-hide gelatin, 10 parts of honey, 10 parts of white granulated sugar and 5 parts of high maltose syrup.
The preparation method of the food with the health care function comprises the following steps:
(1) boiling the walnut kernels in water for 8 minutes at 90 ℃, and then fishing out the walnut kernels and draining;
(2) mixing cortex Albizziae, cortex et radix Polygalae, Bulbus Lilii, and colla Corii Asini, extracting with appropriate amount of water, and concentrating to obtain concentrated solution;
(3) dissolving white granulated sugar and high maltose syrup to obtain a sugar water solution, wherein the concentration of the white granulated sugar in the sugar water solution is 30 wt%, and the concentration of the high maltose syrup in the sugar water solution is 15 wt%;
(4) mixing honey with the concentrated solution obtained in the step (2) and the sugar water solution obtained in the step (3), and uniformly stirring to obtain sugar glue paste, wherein the water content of the honey is 18 wt%;
(5) and (4) mixing the drained walnut kernels with the sugar syrup obtained in the step (4) for 8min, fishing out, drying at 150 ℃ for 10min to obtain a finished product, and packaging the finished product in a vacuum sealing manner.
Example 3
A food with health care function comprises the following raw materials in parts by weight:
60 parts of walnut kernel, 2 parts of cortex albiziae, 3 parts of polygala tenuifolia, 1 part of lily, 3 parts of donkey-hide gelatin, 5 parts of honey, 15 parts of white granulated sugar and 8 parts of high maltose syrup.
The preparation method of the food with the health care function comprises the following steps:
(1) boiling the walnut kernels in water for 10 minutes at 90 ℃, and then fishing out the walnut kernels and draining;
(2) mixing cortex Albizziae, cortex et radix Polygalae, Bulbus Lilii, and colla Corii Asini, extracting with appropriate amount of water, and concentrating to obtain concentrated solution;
(3) dissolving white granulated sugar and high maltose syrup to obtain a sugar water solution, wherein the concentration of the white granulated sugar in the sugar water solution is 20 wt%, and the concentration of the high maltose syrup in the sugar water solution is 20 wt%;
(4) mixing honey with the concentrated solution obtained in the step (2) and the sugar water solution obtained in the step (3), and uniformly stirring to obtain sugar glue paste, wherein the water content of the honey is 20 wt%;
(5) and (4) mixing the drained walnut kernels with the sugar syrup obtained in the step (4) for 5min, fishing out, drying at 155 ℃ for 8min to obtain a finished product, and packaging the finished product in a vacuum sealing manner.
In conclusion, by means of the technical scheme, the bitter taste of the walnut kernels can be fully removed by boiling the walnut kernels in water, frying is avoided, and various nutrient substances are fully reserved; the food with the health care function of the invention adds a proper amount of cortex albiziae, polygala tenuifolia, lily and donkey-hide gelatin, so that the nutrition of the walnut kernel is richer, and the effects of tranquilizing and intelligence-improving of the walnut kernel, blood nourishing and yin nourishing are enhanced.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A food with a health-care function is characterized by comprising the following raw materials in parts by weight:
60-80 parts of walnut kernel, 1-2 parts of cortex albiziae, 1-3 parts of polygala tenuifolia, 1-4 parts of lily, 2-3 parts of donkey-hide gelatin, 5-10 parts of honey, 10-15 parts of white granulated sugar and 5-8 parts of high maltose syrup.
2. The food with health care function according to claim 1, characterized by comprising the following raw materials in parts by weight:
80 parts of walnut kernel, 1.5 parts of cortex albiziae, 2 parts of polygala tenuifolia, 2 parts of lily, 2 parts of donkey-hide gelatin, 6 parts of honey, 12 parts of white granulated sugar and 6 parts of high maltose syrup.
3. The method for preparing a health-care food according to claim 1 or 2, comprising the steps of:
(1) boiling semen Juglandis in water for 5-10min, taking out semen Juglandis, and draining;
(2) mixing cortex Albizziae, cortex et radix Polygalae, Bulbus Lilii, and colla Corii Asini, extracting with appropriate amount of water, and concentrating to obtain concentrated solution;
(3) dissolving white granulated sugar and high maltose syrup to obtain a sugar water solution;
(4) mixing honey with the concentrated solution obtained in the step (2) and the sugar water solution obtained in the step (3), and uniformly stirring to obtain sugar glue slurry;
(5) and (4) mixing the drained walnut kernels with the sugar mucilage obtained in the step (4) for 5-8min, taking out, and drying at the temperature of 150-.
4. The method for preparing a health-care food according to claim 3, wherein the water boiling temperature of the walnut kernel in the step (1) is 90-100 ℃.
5. A method for preparing a food with health function according to claim 3, wherein the concentration of white granulated sugar in the sugar water solution is 20-30 wt%, and the concentration of high maltose syrup in the sugar water solution is 15-20 wt%.
6. A method for preparing a health food as claimed in claim 3, wherein the honey has a water content of 18-20 wt%.
7. The method for preparing a health food according to claim 3, wherein the final product obtained in step (5) is vacuum-sealed and packaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011481775.7A CN112602818A (en) | 2020-12-16 | 2020-12-16 | A health food and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011481775.7A CN112602818A (en) | 2020-12-16 | 2020-12-16 | A health food and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112602818A true CN112602818A (en) | 2021-04-06 |
Family
ID=75239355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011481775.7A Pending CN112602818A (en) | 2020-12-16 | 2020-12-16 | A health food and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112602818A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939176A (en) * | 2015-07-15 | 2015-09-30 | 神农架汇野生态食品有限公司 | Honey colla corii asini walnut kernels and making method thereof |
| CN107484865A (en) * | 2017-07-27 | 2017-12-19 | 东阿阿胶股份有限公司 | A kind of donkey-hide gelatin amber sugar coated walnut meat and preparation method thereof |
-
2020
- 2020-12-16 CN CN202011481775.7A patent/CN112602818A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939176A (en) * | 2015-07-15 | 2015-09-30 | 神农架汇野生态食品有限公司 | Honey colla corii asini walnut kernels and making method thereof |
| CN107484865A (en) * | 2017-07-27 | 2017-12-19 | 东阿阿胶股份有限公司 | A kind of donkey-hide gelatin amber sugar coated walnut meat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 卫生部办公厅: "《卫生部文件》", 31 March 2002 * |
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Application publication date: 20210406 |
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