CN114073296A - 一种具有保健功能的有机黑豆及制备方法 - Google Patents
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Abstract
本发明涉及一种具有保健功能的有机黑豆及制备方法。它由甘草、黑枸杞、桑葚、百合、桂圆、莲子、酸枣仁、山药、茯苓、有机黑豆、净化水制成。其方法步骤如下:精选原料→清洗→粉碎打浆→熬制→加入有机黑豆再浸泡→熬煮→烘干→装瓶→封口→杀菌→冷却→成品。产品主要以有机黑豆为原料,通过把这几种原料进行熬煮,把多种物料的精化碎取到浓汁中加入有机黑豆再进行浸泡、熬煮使其浓汁中的精化溶入进有机黑豆中,使其产品能提高免疫力并有较好的口感。
Description
技术领域:
本发明涉及一种具有保健功能的有机黑豆及制备方法。尤其是这种有机黑豆和多种食物经过浸泡、熬煮后,使有机黑豆和这些食物的精化浓汁溶在一起,当人们食用了这种有机黑豆后就会有保健功能。
背景技术:
目前随着人们生活水平不断提高,人们的保健意识越来越强,以预防为主是主要的,黑豆是人们经常食用的一种食物,但多数黑豆都是普通的黑豆,没有经过和其它的食物加工配在一起制备,本发明的这种有机黑豆是根据古方又经过改进把甘草、黑枸杞、桑葚、百合、桂圆、莲子、酸枣仁、山药、茯苓经过浸泡,熬汁后再和有机黑豆浸泡在一起再经过熬制然后烘干、装瓶、灭菌。这样就提高了有机黑豆的多种功能和药理作用,当人们食用了这种特制有机黑豆后,就会提高人们的免疫力,对人们的身体有一定的保健功能。
中医理论认为:“人体是个平衡的有机整体,病弱的根本原因在于营养平衡失调”。在古代的多种医书中都提到健康要营养均衡,多食五谷杂粮,提升人体肾脏的机能,滋阴补肾,健脾暖肝,补气血行,延长寿命,要以预防为主来提高自身的机体免疫力,因此开发这种食疗的产品很有必要。
发明内容:【004】本发明的目的是提供一种具有保健功能的有机黑豆及制备方法,通过把多种食材进行精选,浸泡熬汁再把有机黑豆放进去浸泡后再进行熬煮,就制成了这种特制有机黑豆。
本发明解决其技术题所采用的技术方案是:一种可以保健的有机黑豆的重量百分比是,甘草3.5-4%,黑枸杞3-4%,桑葚2-3%,百合2-3%,桂圆2-3%,酸枣仁4-4.5%,山药2-3%,茯苓2.5-3%,莲子2-3%,有机黑豆65-67%。净化水适量。
优选的百分比是:甘草4%,黑枸杞4%,桑葚3%,百合3%,桂圆3%,酸枣仁4.5%,山药2%,茯苓2.5%,莲子2%,有机黑豆67%,净化水适量。
把精选的原料准备好,其步骤如下:
(1)把清洗干净的甘草3.5-4%,黑枸杞3-4%,桑葚2-3%,百合2-3%,桂圆2-3%,酸枣仁4-4.5%,山药2-3%,茯苓2.5-3%,莲子2-3%,有机黑豆65-67%,净化水适量,打浆备用。
(2)把上述打好的原浆倒入不锈钢的锅中加温熬制。水温热至40-50℃.熬制2.5小时,此熬制是把这几种原料的精化溶入在浓汁中,熬制好后备用。
(3)把清洗干净的有机黑豆65-67%放入熬制好的浓汁中再浸泡1小时后再熬煮3小时。温度控制在50-60℃。熬好备用。
(4)将上述熬煮好的有机黑豆凉冷后连续送入沸腾干燥床上在约75-85℃进行烘干,得到有机黑豆的颗粒状,使产品水分含≤0.2%备用。
(5)灭菌:将颗粒状的有机黑豆搅拌均匀,进行装瓶,在121℃条件下灭菌20分钟,得到成品。这样灭菌不易鼓盖。
优选:具有保健功能的有机黑豆制备方法,其步骤如下:
(1)将清洗干净的甘草4%,黑枸杞4%,桑葚3%,百合3%,桂圆3%,酸枣仁4.5%,山药2%,茯苓2.5%,莲子2%,加净化水适量打浆备用。
(2)把上述打好的原浆倒入不锈钢锅中加温熬制,水温40℃,熬制2.5小时。得到物料浓汁。
(3)把清洗干净的有机黑豆67%放入熬制好的浓汁中再浸泡1小时后再熬煮3小时,温度控制在50℃。
(4)将上述熬煮好的带有浓汁的有机黑豆凉冷后送入沸腾干燥床上,在约85℃进行烘干,使产品水分含量≤0.2%,备用。
(5)灭菌处理:将颗粒状的有机黑豆装瓶,在121℃条件下灭菌20分钟。得到无菌具有保健功能的有机黑豆。
本发明专利以有机黑豆为主要原料,配备其它原料通过加工生产成固体颗粒食用成品,对产品的加工工艺技术参数进行研究,使产品有较好的口感,并且有独特的性状。
在传统的其它有机黑豆中是没有这些特有性能的,因为单一的有机黑豆保健功能较小,这个产品增加了甘草,有补中益气、清热解毒、调和药性的功效。百合能润肺止咳、宁心安神、滋阴祛燥。黑枸杞、富含花青素和多种维生素,养肝滋阴补肾。桑葚、有滋阴养血、补肝益肾、生津润肠的作用。桂圆、开胃健脾、养血安神、滋阴养血、补肝益肾、生津润肠、富含有防癌作用,增加了糖度和胶脂。茯苓有祛湿的功效。酸枣仁有助安神睡眠。山药补脾胃,补肾固精。莲子能清热解毒、补脾止泻、养心安神。有机黑豆是“肾的粮食”有抗衰防老、养颜、降血脂、抗氧化等功效。粹取了这些原料的精化,溶入在了有机黑豆当中,并采用了高压灭菌,同时也促进了对有机黑豆的渗透和融合,本发明通过实验,确定了最佳工艺流如下:
工艺流程:精选原料→清洗→粉碎打浆→熬制→加入有机黑豆再浸泡→熬煮→烘干→装瓶→封口→杀菌→冷却→成品。
原料、甘草、黑枸杞、桑葚、百合、桂圆、酸枣仁、山药、茯苓、莲子、有机黑豆等。
预处理:将这些原料清洗干净、粉碎打浆、浸泡后再熬煮,把这几种原料的精化碎取到浓汁中。
调配:把清洗干净的有机黑豆倒入浓汁中浸泡1小时再进行熬煮,使其浓汁渗入到有机黑豆中。
灭菌工艺参数:在约85℃进行烘干,装瓶封口,在121℃高温下无菌20分钟。
本产品主要标准指:有机黑豆颗粒≥85%,糖度≥3%,酸度≤0.1%,其它物料浆汁≥10%,产品感观为黑色。
检测方法:糖度采用折光计法,酸度采用氢氧化钠滴定法,有机黑豆颗粒采用烘干法。
本发明的优点是:有机黑豆和这几种食物通过清洗,浸泡、熬煮、把多种食物的精化都溶入在有机黑豆中,使有机黑豆中含有了多种食物的特性和功能,对于睡眠不好,免疫力低下等都有很好辅助作用。产品口感甘淳,有香气的滋味。
下面结合实施例对本发明的实施方式作进一步详细描述,
具体实施方式:
实施例1:
一种具有保健功能的有机黑豆重量百分比的原料是:甘草4%,黑枸杞4%,桑葚3%,百合3%,桂圆3%,酸枣仁4.5%,山药2%,茯苓2.5%,莲子2%,有机黑豆67%,净化水适量。
实施例2:
一种具有保健功能的有机黑豆及制备方法;
(1)准备好的原料把甘草、黑枸杞、桑葚、百合、桂圆、酸枣仁、山药、茯苓、莲子,都清洗干净备用。
(2)打浆:把清洗好的原料经过打浆备用。
(3)把打好的浆汁加温40℃熬制2.5小时备用。
(4)调配:把清洗好的有机黑豆倒入熬制好的浓汁中再浸泡1小时后再熬煮3小时,温度控制在50℃。
(5)有机黑豆颗粒硬化:把熬煮好的带有浓汁的有机黑豆凉冷后送入沸腾干燥床上在约85℃进行烘干,达到硬化目的。使产品水分含量≤0.2%。
(6)灭菌:将颗粒状的有机黑豆装入玻璃瓶中,封盖、入杀菌釜,在121℃条件下灭菌20分钟,即成成品。
综上所述,只是本发明的具体实施例,凡是属于本发明的技术方案,所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (4)
1.一种具有保健功能的有机黑豆及制备方法,其特征在于以下重量百分比的原料制成:甘草3.5-4%,黑枸杞3-4%,桑葚2-3%,百合2-3%,桂圆2-3%,酸枣仁4-4.5%,山药2-3%,茯苓2.5-3%,莲子2-3%,有机黑豆65-67%,净化水适量。
2.根据权利要求1所述的一种具有保健功能的有机黑豆及制备方法其特征在于它的重量百分比的原料制成:甘草4%,黑枸杞4%,桑葚3%,百合3%,桂圆3%,酸枣仁4.5%,山药2%,茯苓2.5%,莲子2%,有机黑豆67%。净化水适量。
3.一种如权利要求1或2所述的具有保健功能的有机黑豆及制备方法,其特征在于步骤如下:
(1)把清洗干净的甘草3.5-4%,黑枸杞3-4%,桑葚2-3%,百合2-3%,桂圆2-3%,酸枣仁4-4.5%,山药2-3%,茯苓2.5-3%,莲子2-3%,净化水适量,打浆备用。
(2)把上述打好的原浆倒入不锈钢的锅中加温熬制。水温热至40-50℃.熬制2.5小时,此熬制是把这几种原料的精化溶入在浓汁中,熬制好后备用。
(3)把清洗干净的有机黑豆65-67%放入熬制好的浓汁中再浸泡1小时后再熬煮3小时。温度控制在50-60℃。熬好备用。
(4)将上述熬煮好的有机黑豆凉冷后连续送入沸腾干燥床上在约75-85℃进行烘干,得到有机黑豆的颗粒状,使产品水分含≤0.2%,备用。
(5)灭菌:将颗粒状的有机黑豆搅拌均匀,进行装瓶,在121℃条件下灭菌20分钟。得到成品。
4.一种如权利要求3所述的具有保健功能的有机黑豆及制备方法其特征在于步骤如下:
(1)把清洗干净的甘草4%,黑枸杞4%,桑葚3%,百合3%,桂圆3%,酸枣仁4.5%,山药2%,茯苓2.5%,莲子2%,净化水适量,打浆备用。
(2)把上述打好的原浆倒入不锈钢的锅中加温熬制。水温热至40℃.熬制2.5小时,得到物料浓汁备用。
(3)把清洗干净的有机黑豆67%放入熬制好的浓汁中再浸泡1小时后再熬煮3小时。温度控制在50℃。熬好备用。
(4)将上述熬煮好的有机黑豆凉冷后连续送入沸腾干燥床上在约85℃进行烘干,得到有机黑豆的颗粒状,使产品水分含≤0.2%备用。
(5)灭菌:将颗粒状的有机黑豆搅拌均匀,进行装瓶,在121℃条件下灭菌20分钟,得到成品。这样灭菌不易鼓盖。
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