CN113229477A - 一种硒竹盐黑芝麻的制作方法 - Google Patents
一种硒竹盐黑芝麻的制作方法 Download PDFInfo
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- CN113229477A CN113229477A CN202110623336.3A CN202110623336A CN113229477A CN 113229477 A CN113229477 A CN 113229477A CN 202110623336 A CN202110623336 A CN 202110623336A CN 113229477 A CN113229477 A CN 113229477A
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- selenium
- salt
- black sesame
- bamboo salt
- bamboo
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Images
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
- 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
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B9/08—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
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- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
本发明公开了一种硒竹盐黑芝麻的制作方法,包括如下步骤:净制;洗润;硒竹盐水浸泡;干燥晾晒;加硒竹盐炒制;低温烘焙。本发明炒制的硒竹盐黑芝麻中的硒竹盐是用来调节人体内酸碱性的,对身体有很大的好处,可以提升人体的免疫力,还可以排掉身体内的毒素,同时对伤口还具备一定的杀菌功效,竹盐不但矿物质含量丰富,而且微量元素全面均衡,并以天然合理的结构存在,特别有助人体全面吸收,同时竹盐还是碱性食品,能够充分调节人体内的酸碱平衡。
Description
技术领域
本发明属于炒黑芝麻技术领域,具体涉及一种硒竹盐黑芝麻的制作方法。
背景技术
芝麻是我国主要的油料作物之一,含有大量的不饱和脂肪酸,营养价值较高,芝麻有黑、白二种,食用以白芝麻为好,药用以黑芝麻为良。芝麻的茎、叶、荚壳、花都可以做药,芝麻含维生素E、维生素B1、亚油酸、蛋白质、麻糖、多缩戊糖、钙、磷、铁等矿物质和各种丰富的营养成分。其中含量最多,成为主要成分的维生素E,又常被人们称为防止衰老的维生素。它对改善血液循环、促进新陈代谢有很好的效果。还有不饱和脂肪酸的亚油酸,它有调节胆固醇的功能,因而又被称为“永葆青春的营养源”。
现在市场上有直接炒熟供食用的芝麻,但是这类黑芝麻原材料往往只有单纯的芝麻,较优的也只是在其中添加一些黄芪、葛根等中药材进行辅助炒熟,然而这些辅助配料很难与黑芝麻进行混合,且中药中的营养物质也很难进入黑芝麻内,不能满足多功效的要求,而且炒黑芝麻所添加的精盐仅仅只具备调味功能,其内含的碘元素也与普通的精盐中的无异。
发明内容
本发明的目的在于提供一种硒竹盐黑芝麻的制作方法,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:一种硒竹盐黑芝麻的制作方法,包括如下步骤:
步骤S01:净制,取双壳药用黑芝麻放于净制台上,去除原料中的杂质,并将净制后的双壳药用黑芝麻放置于净料袋或周转箱;
步骤S02:洗润,将双壳药用黑芝麻放入周转箱内进行漂洗,使双壳药用黑芝麻得到充分清洗后,捞出,沥水;
步骤S03:硒竹盐水浸泡,取硒竹盐并制作成硒竹盐水,将沥水后的双壳药用黑芝麻放入硒竹盐水内进行浸泡;
步骤S04:干燥晾晒,将从硒竹盐水内进行浸泡后的双壳药用黑芝麻放置于阳光棚进行晾晒,晾晒两天,控制含水率在4%以下;
步骤S05:加硒竹盐炒制,用中火翻炒,至芝麻上没有水分变干,炒至有爆声,微鼓起,有的可见爆裂痕,有油香气;
步骤S06:低温烘焙,将炒至完成的双壳药用黑芝麻放入烘焙箱内,并将硒竹盐放置于双壳药用黑芝麻的底部。
优选的,硒竹盐的生产步骤如下:
步骤S101:取生长3~5年的刚竹,将刚竹等量阶段,且需要将截断后的刚竹底部封口,清洗完成晾干备用;
步骤S102:取天然矿井盐,将盐粒进行研磨,使研磨后的矿井盐达到200~240目的细粉;
步骤S103:将研磨后的矿井盐倒入提前准备晾晒好的刚竹内,然后取地下4-5米深的富硒土,对刚竹顶部进行封口;
步骤S104:以松木松香为燃料,对封口后的刚竹进行烧制,使刚竹煅烧成为盐棒,最后采用800~1300℃的温度进行煅烧,使盐棒煅烧成为熔岩;
步骤S105:最后将煅烧完成的熔岩自然冷却形成丹盐块;
步骤S106:将冷却后的丹盐块进行打碎磨粉,形成硒竹盐。
优选的,所述的黄土是采用富含硒元素的富硒土。
优选的,浸泡之后的硒竹盐水应当进行蒸发处理,蒸发后容器底部剩余的硒竹盐作为炒制过程中的添加硒竹盐处理。
优选的,干燥晾晒过程中应在无菌的玻璃房中进行,且进入玻璃房应穿着无菌服。
优选的,低温烘焙过程中采用上下分层的烘焙箱进行烘焙,顶部放置双壳药用黑芝麻,底部放置硒竹盐。
本发明各原料作用如下:
硒是一种非金属元素,化学符号是Se,在化学元素周期表中位于第四周期VI A族(第34号元素)。可以用作光敏材料、电解锰行业催化剂、动物体必需的营养元素和植物有益的营养元素等。硒又分为植物活性硒和无机硒两种,无机硒一般指亚硒酸钠和硒酸钠,包括有大量无机硒残留的酵母硒、麦芽硒,从金属矿藏的副产品中获得,无机硒有较大的毒性,且不易被吸收,不适合人和动物使用。植物活性硒通过生物转化与氨基酸结合而成,一般以硒蛋氨酸的形式存在,植物活性硒是人类和动物允许使用的硒源。
植物体内除水分、糖类、蛋白质类、脂肪类等必要物质外,还包括次生代谢产物(如萜类、黄酮、生物碱、甾体、木质素、矿物质等)。这些物质对人类以及各种生物具有生理促进作用,故名为植物活性成分。
植物活性硒是指农作物从经过富硒技术改良的土壤中吸收硒元素,经光合作用和农作物体内生物转化作用,在农作物体内以硒代氨基酸形态存在。
竹盐,是将日晒盐装入三年生的楠竹中,两端以天然黄土封口,以松树为燃料,经1000℃~1300℃高温煅烧后提炼出来的物质。民间传说,东晋后期,天花泛滥,疟疾横行。葛洪在现今湖北赤壁的葛仙山上就地取材,以丹炉为器,以松木为柴,以鲜竹、食盐、艾蒿为料,昼夜炼制丹药,救治黎民百姓,挽救了周边无数人的生命,竹盐由此诞生。
竹盐的组成成分为,NaCl含有微量钙、钾、铜、铁、锌等以及其他微量元素。竹盐煅烧的温度高达700至1300度,在此温度下有机物会被完全融合只剩下无机物,竹盐其实是另一种形式的“粗盐”。研究指出经过煅烧的竹盐可能含有了一些其它的矿物质,发现竹盐中锰、钙、锌、铁、硫等多种微量元素和矿物质成分,其含量比纯食盐或者粗盐要高。这很符合化学中的物质平衡——竹子和黄土中含有比较多的这些成分,经过煅烧最后进入了食盐中,形成竹盐。
黑芝麻(Semen Sesami Nigrum)是胡麻科胡麻属植物。芝麻的黑色种子,也叫胡麻,油麻,巨胜,脂麻,黑芝麻含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用及乌发、美容等功效。
竹盐有六大特性:
1、自然性
在整个烤制过程中只用了竹子、盐、皇图、松木还有火,所以是纯自然的物质,有没有任何的人工添加。
2、碱性
为什么是碱性呢?是在烤制的过程中竹子化了,把竹沥和竹灰全部都吸收到盐里,所以竹盐是碱性的。
3、还原性
是因为九烤九晾,把竹子、盐和黄土一次又一次的融合,最后赋予了这个盐一个无与伦比的能力,就是他的还原功能。
4、高矿物质
是因为它保留了大海里的矿物质,同时吸收了竹子里的矿物质,又吸收了黄土里的微量元素,所以从矿物质角度来说,比海盐更加平衡更加丰富。
5、高能量
也是因为九烤九晾,让这三种物质的能量一次又一次的倍增,而竹盐这个能量是可以检测的(机场过安检时,显示屏上会释放强大的红外能量)。
6、纳米化
把竹盐晶体放在显微镜下照射,竹盐晶体的直径是500埃,而精盐是7000埃。竹盐特别小,所以可以自由出入细胞膜。
与现有技术相比,本发明的有益效果是:本发明炒制的硒竹盐黑芝麻中的硒竹盐可以用来调节人体内酸碱性的,对身体有很大的好处,可以提升人体的免疫力,还可以排掉身体内的毒素,同时对伤口还具备一定的杀菌功效,竹盐不但矿物质含量丰富,而且微量元素全面均衡,并以天然合理的结构存在,特别有助人体全面吸收,同时竹盐还是碱性食品,能够充分调节人体内的酸碱平衡。
附图说明
图1为本发明一种硒竹盐黑芝麻的制作方法的操作流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述。
请参阅图1,本发明提供如下技术方案:一种硒竹盐黑芝麻的制作方法,包括如下步骤:
步骤S01:净制,取双壳药用黑芝麻放于净制台上,去除原料中的杂质,并将净制后的双壳药用黑芝麻放置于净料袋或周转箱;
步骤S02:洗润,将双壳药用黑芝麻放入周转箱内进行漂洗,使双壳药用黑芝麻得到充分清洗后,捞出,沥水;
步骤S03:硒竹盐水浸泡。取硒竹盐并制作成硒竹盐水,将沥水后的双壳药用黑芝麻放入硒竹盐水内进行浸泡;
步骤S04:干燥晾晒,将从硒竹盐水内进行浸泡后的双壳药用黑芝麻放置于阳光棚进行晾晒,晾晒两天,控制含水率在4%以下;
步骤S05:加硒竹盐炒制,用中火翻炒,至芝麻上没有水分变干,炒至有爆声,微鼓起,有的可见爆裂痕,有油香气;
步骤S06:低温烘焙,将炒至完成的双壳药用黑芝麻放入烘焙箱内,并将硒竹盐放置于双壳药用黑芝麻的底部。
为了提高硒竹盐与双壳药用黑芝麻之间的配比效率,本实施例中,优选的,本实施例中所使用的硒为植物活性硒,植物活性硒具有高度的生物活性,可以满足人体对硒元素的高效吸收和代谢。生物活性的硒要和人体中的重金属和有毒有机化合物结合,并将这些坏东西通过人体的代谢通道,汗液,呼吸,排泄等排出体外,从而对人体的健康起到保护作用。本实施例中所使用的竹盐,是将日晒盐装入三年生的楠竹中,两端以天然黄土封口,以松树为燃料,经800℃~1300℃高温煅烧后提炼出来的物质,竹盐搭配硒具有更好的实用效果。
硒竹盐在为人体补充微量元素的同时还能使人体摄入必须的碘类物质,这样生产的硒竹盐搭配双壳药用黑芝麻进行生产,不仅口感很好,具有一定的香味,而且还能为身体补充元素,可以提升人体的免疫力,还可以排掉身体内的毒素。
为了降低硒竹盐的使用成本,本实施例中,优选的,浸泡之后的硒竹盐水应当进行蒸发处理,蒸发后容器底部剩余的硒竹盐作为炒制过程中的添加硒竹盐处理,节省了成本。
为了使双壳药用黑芝麻晾晒过程中不会受到污染,本实施例中,优选的,干燥晾晒过程中应在无菌的玻璃房中进行,且进入玻璃房应穿着无菌服。
为了使硒竹盐能够充分的与双壳药用黑芝麻进行混合,本实施例中,优选的,低温烘焙过程中采用上下分层的烘焙箱进行烘焙,顶部放置双壳药用黑芝麻,底部放置硒竹盐。
本发明炒制的硒竹盐黑芝麻中的硒竹盐是用来调节人体内酸碱性的,对身体有很大的好处,可以提升人体的免疫力,还可以排掉身体内的毒素,同时对伤口还具备一定的杀菌功效,竹盐不但矿物质含量丰富,而且微量元素全面均衡,并以天然合理的结构存在,特别有助人体全面吸收,同时竹盐还是碱性食品,能够充分调节人体内的酸碱平衡。而且双壳药用黑芝麻味甘、性平,有补血、润肠、通气养发等功效。
上述中硒竹盐的生产步骤如下:
步骤S101:取生长3~5年的刚竹,将刚竹等量阶段,且需要将截断后的刚竹底部封口,清洗完成晾干备用;
步骤S102:取天然矿井盐,将盐粒进行研磨,使研磨后的矿井盐达到200~240目的细粉;
步骤S103:将研磨后的矿井盐倒入提前准备晾晒好的刚竹内,然后取地下4-5米深的富硒土,对刚竹顶部进行封口;
步骤S104:以松木松香为燃料,对封口后的刚竹进行烧制,使刚竹煅烧成为盐棒,最后采用800~1300℃的温度进行煅烧,使盐棒煅烧成为熔岩;
步骤S105:最后将煅烧完成的熔岩自然冷却形成丹盐块;
步骤S106:将冷却后的丹盐块进行打碎磨粉,形成硒竹盐。
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 (6)
1.一种硒竹盐黑芝麻的制作方法,其特征在于:包括如下步骤:
步骤S01:净制,取双壳药用黑芝麻放于净制台上,去除原料中的杂质,并将净制后的双壳药用黑芝麻放置于净料袋或周转箱;
步骤S02:洗润,将双壳药用黑芝麻放入周转箱内进行漂洗,使双壳药用黑芝麻得到充分清洗后,捞出,沥水;
步骤S03:硒竹盐水浸泡,取硒竹盐并制作成硒竹盐水,将沥水后的双壳药用黑芝麻放入硒竹盐水内进行浸泡;
步骤S04:干燥晾晒,将从硒竹盐水内进行浸泡后的双壳药用黑芝麻放置于阳光棚进行晾晒,晾晒两天,控制含水率在4%以下;
步骤S05:加硒竹盐炒制,用中火翻炒,至芝麻上没有水分变干,炒至有爆声,微鼓起,有的可见爆裂痕,有油香气;
步骤S06:低温烘焙,将炒至完成的双壳药用黑芝麻放入烘焙箱内,并将硒竹盐放置于双壳药用黑芝麻的底部。
2.根据权利要求1所述的一种硒竹盐黑芝麻的制作方法,其特征在于:硒竹盐的生产步骤如下:
步骤S101:取生长3~5年的刚竹,将刚竹等量阶段,且需要将截断后的刚竹底部封口,清洗完成晾干备用;
步骤S102:取天然矿井盐,将盐粒进行研磨,使研磨后的矿井盐达到200~240目的细粉;
步骤S103:将研磨后的矿井盐倒入提前准备晾晒好的刚竹内,然后取地下4-5米深的黄土,对刚竹顶部进行封口;
步骤S104:以松木松香为燃料,对封口后的刚竹进行烧制,使刚竹煅烧成为盐棒,最后采用800~1300℃的温度进行煅烧,使盐棒煅烧成为熔岩;
步骤S105:最后将煅烧完成的熔岩自然冷却形成丹盐块;
步骤S106:将冷却后的丹盐块进行打碎磨粉,形成硒竹盐。
3.根据权利要求2所述的一种硒竹盐黑芝麻的制作方法,其特征在于:所述的黄土是采用富含硒元素的富硒土。
4.根据权利要求1所述的一种硒竹盐黑芝麻的制作方法,其特征在于:浸泡之后的硒竹盐水应当进行蒸发处理,蒸发后容器底部剩余的硒竹盐作为炒制过程中的添加硒竹盐处理。
5.根据权利要求1所述的一种硒竹盐黑芝麻的制作方法,其特征在于:干燥晾晒过程中应在无菌的玻璃房中进行,且进入玻璃房应穿着无菌服。
6.根据权利要求1所述的一种硒竹盐黑芝麻的制作方法,其特征在于:低温烘焙过程中采用上下分层的烘焙箱进行烘焙,顶部放置双壳药用黑芝麻,底部放置硒竹盐。
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