CN103815402A - 一种莲子杏仁阿胶糕及其制备方法 - Google Patents
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Abstract
本发明涉及一种莲子杏仁阿胶糕及其制备方法，本发明莲子杏仁阿胶糕由以下重量份数的原料组成：阿胶20-300份、黑芝麻150-200份、甜杏仁100-150份、南瓜子60-150份、莲子10-15份，百合5-10份，陈皮5-10份、绍酒200-250份。其制备方法包括超微粉碎、过筛、化冰糖、化阿胶、熬制、进模、冷凝、切块共八个步骤。本发明制备的莲子杏仁阿胶糕针对夏季火气旺盛、伤津耗液，易出现口干舌燥、心烦等现象，具有调阴阳，行气血，益心阴，养心血，清心火、安心神之功效。
Description
技术领域
本发明涉及一种莲子杏仁阿胶糕，及其制备方法，本发明属于生物保健领域。
背景技术
阿胶有补血之功，善于治疗久病体衰、气血不足引起的眩晕心悸、虚烦失眠、面色萎黄等症，因属血肉有情之品，所以特别适宜人体吸收，阿胶还能滋阴润肺，可以治疗肺阴损伤所致的咳喘，如肺痨所致的劳嗽咳血，肺虚火盛的气喘、干咳少痰或痰中带血、咽干等症；黑芝麻具有补肝肾、润五脏、益气力、长肌肉、填脑髓的作用，可用于治疗肝肾精血不足所致的眩晕、须发早白、脱发、腰膝酸软、四肢乏力、步履艰难、五脏虚损、皮燥发枯、肠燥便秘等病症；甜杏仁含有丰富的不饱和脂肪酸，有益于心脏健康;含有维生素E等抗氧化物质，能预防疾病和早衰，此外还含有一定量的胡萝卜素，抗坏血酸及苦杏仁甙等；南瓜子含有丰富的必需脂肪酸、氨基酸、植物甾醇、矿物质、维生素以及多糖等。具有驱除寄生虫、降低LDL胆固醇、抗炎、抗氧化、缓解高血压、降低膀胱和尿道压力等作用，毒性很小；莲子清心醒脾，补脾止泻，养心安神明目、补中养神，健脾补胃，止泻固精，益肾涩精止带，滋补元气；百合性微寒平，味甘微苦；入肺经，具有润肺，清火，安神的功效，主治咳嗽，眩晕，夜寐不安，天疱湿疮；陈皮温能养脾，辛能醒脾，苦能健脾。由于陈皮主行脾胃之气，脾胃地处中焦，中焦之气通行，使三焦之气也随之涌动。三焦为决渎之官，通行水液，与湿相伴；又为藏府之外府，上及心、肺，下及肝、肾。
一年四季春生、夏长、秋收、冬藏，人与自然息息相关。夏分为初夏和长夏。初夏主火，“火气通于心”，火气伤人，心神最易受扰。具体表现是火气旺盛、伤津耗液，易出现口干舌燥、心烦等现象，因此夏季宜养心。本发明莲子杏仁阿胶糕针对上述表现，以东阿阿胶为君，全方配伍精妙，通过食疗养生，达到调阴阳，行气血，益心阴，养心血，清心火、安心神之功效，解决多种夏日健康问题。
发明内容
本发明的目的是提供一种莲子杏仁阿胶糕及其制备方法。
一种莲子杏仁阿胶糕，由以下重量份数的原料组成：阿胶20-300份、黑芝麻150-200份、甜杏仁100-150份、南瓜子60-150份、莲子10-15份，百合5-10份，陈皮5-10份、绍酒200-250份；优选的，阿胶190份、黑芝麻175份、甜杏仁126份、南瓜子110份、莲子12份，百合8份，陈皮7份、绍酒220份。
上述莲子杏仁阿胶糕的制备方法，包括以下步骤：
（1）超微粉碎：按重量分数称量莲子、百合、陈皮后置于YSC-701超微粉碎机，开启研轮，每次约10分钟；
（2）过筛：并按照《中国药典》2010版标准筛规格，将粉碎后产品粉末过筛，得备用粉剂；
（3）化冰糖：将绍酒倒入熬煮容器内，按相应的重量分数加入冰糖，搅拌使其充分溶解；
（4）化阿胶：按重量份数取阿胶加入步骤（3）的糖液中，中火加热至沸腾，并不断同一方向匀速搅拌至完全溶化；
（5）熬制：把糖胶溶液煮沸至糖胶液密度为1.52，胶液挂旗；
（6）进模：把熬制好的阿胶膏倒入事先刷好大豆油的凝胶箱中，用铲子整平箱面；
（7）冷凝：将步骤（6）中混合糕装入分装箱后冷库冷凝，得阿胶糕半成品；
（8）将步骤（7）中所得半成品由自动切糕设备下切块、包装，得成品。
进一步的，本发明步骤（5）为炼胶需用大火加热至沸腾后改用中火，同一方向搅拌，直至熬胶判定终点，胶液密度为1.52。
本发明的有益效果：本发明属于一种莲子杏仁阿胶糕的组合，不仅具有清心、去火的效果，而且改进了现有阿胶糕产品的季节服用局限，是难得的一款适合夏季，彻底消除消费者夏季不愿服用阿胶的习惯，为广大消费者的健康保驾护航的夏季阿胶糕。
具体实施方式
下面结合具体实施例来进一步描述本发明，本发明的优点和特点将会随着描述而更为清楚。但实施例仅是范例性的，并不对本发明的范围构成任何限制。本领域技术人员应该理解的是，在不偏离本发明的精神和范围下可以对本发明技术方案的细节和形式进行修改或替换，但这些修改和替换均落入本发明的保护范围内。
实施例1 莲子杏仁阿胶糕的制备方法
一种莲子杏仁阿胶糕，采用以下原料制成：阿胶200g，黑芝麻150g，甜杏仁138g、南瓜子100g、莲子10g，百合6g，陈皮5g、冰糖150g、绍酒200g。
具体制备方法包括：
A.超微粉碎：莲子10g，百合6g，陈皮5g，称量后置于YSC-701超微粉碎机，开启点动风机变频器绿色运行按钮，再点动主机变频器绿色运行按钮，跳动数字转为上升变化数字到20处自动停止；待风机、主机运转速度平稳后，单手向下（顺时针）旋转粉碎机上盖中心的研轮调整杆。每次约10分钟。准确称量超微粉碎后产品的质量，计算粉碎产品得率；
B.过筛：并按照《中国药典》2010版标准筛规格，将粉碎后产品粉末过筛，得备用粉剂；
C.化冰糖：将绍酒倒入熬煮容器内，加热至60℃时加入冰糖150g，搅拌使其充分溶解；
D.化阿胶：取阿胶200g加入C步骤的糖液中，中火加热至沸腾，并不断同一方向匀速搅拌至完全溶化得到胶液，使胶液在高温下有效成分充分达到活性最佳状态，易于被人体吸收；
E.熬制：把糖胶溶液煮沸至糖胶液挂旗；
F.进模：把熬制好的阿胶膏倒入事先刷好大豆油的凝胶箱中，用铲子整平箱面；
G.冷凝：将步骤F混合糕装入分装箱后冷库冷凝，置于-4℃下冷凝18h-24h后得到冷凝糕料，自18h后每隔30min在线监测含水量，直至冷凝糕含水量为15%（上下误差为0.5%）。该含水量的控制是后续工作的关键之处，必须控制好泠凝温度和时间，从而是含水量稳定。可保证在切块时，块型大小和重量均一，得阿胶糕半成品；
H.将步骤G所得泠凝糕切成7.5g/块或15g/块，采用复合高阻隔真空包装膜包装得到成品，该包装材料不但能保持阿胶糕的水分稳定，确保软硬度，而且保证蛋白质成分的稳定。
在本实施例的莲子杏仁阿胶糕的制备方法中，步骤E为炼胶需用大火加热至沸腾后改用中火，同一方向搅拌，直至熬胶判定终点。
实施例2 莲子杏仁阿胶糕的制备方法
采用以下原料制成：阿胶235g，黑芝麻165g，甜杏仁120g、南瓜子120g、莲子12g，百合5g，陈皮6g、冰糖175g、绍酒250g。
具体制备步骤包括：
A.超微粉碎：莲子12g，百合5g，陈皮6g，称量后置于YSC-701超微粉碎机，开启点动风机变频器绿色运行按钮，再点动主机变频器绿色运行按钮（也可同时点动），跳动数字转为上升变化数字到20处自动停止；待风机、主机运转速度平稳后，单手向下（顺时针）旋转粉碎机上盖中心的研轮调整杆。每次约10分钟。准确称量超微粉碎后产品的质量，计算粉碎产品得率；
B.过筛：并按照《中国药典》2010版标准筛规格，将粉碎后产品粉末过筛，得备用粉剂；
C.化冰糖：将绍酒倒入熬煮容器内，加热至60℃时加入冰糖175g，搅拌使其充分溶解；
D.化阿胶：取阿胶235g加入C步骤的糖液中，中火加热至沸腾，并不断同一方向匀速搅拌至完全溶化得到胶液，使胶液在高温下有效成分充分达到活性最佳状态，易于被人体吸收；
E.熬制：把糖胶溶液煮沸至糖胶液挂旗；
F.进模：把熬制好的阿胶膏倒入事先刷好大豆油的凝胶箱中，用铲子整平箱面；
G.冷凝：将步骤F混合糕装入分装箱后冷库冷凝，置于-4℃下冷凝18h-24h后得到冷凝糕料，自18h后每隔30min在线监测含水量，直至冷凝糕含水的质量百分数为15%（上下误差为0.5%）。该含水量的控制是后续工作的关键之处，必须控制好冷凝温度和时间，从而是含水量稳定。可保证在切块时，块型大小和重量均一，得阿胶糕半成品；
H.将步骤G所得泠凝糕切成7.5g/块或15g/块，采用复合高阻隔真空包装膜包装得到成品，该包装材料不但能保持阿胶糕的水分稳定，确保软硬度，而且保证蛋白质成分的稳定。
在本实施例的莲子杏仁阿胶糕的制备方法中，步骤E为炼胶需用大火加热至沸腾后改用中火，同一方向搅拌，直至熬胶判定终点。
试验例1本发明实施例2制备的莲子杏仁阿胶糕的调研结果
针对夏季市场上食用本发明实施例2制备的莲子杏仁阿胶糕的60例消费者进行了调研，此阿胶糕7.5g/块，早晚各服用1块，连续服用三个月，调研结果表明：连续食用三个月的莲子杏仁阿胶糕，改善了以往夏季服用阿胶糕上火的症状，能显著改善夏季易困乏，食欲降低的症状，调研结果显示该阿胶糕的甜度适宜且不滋腻，原料纯正效果显著，该阿胶糕可以在夏季推广。
Claims (4)
1.一种莲子杏仁阿胶糕，其特征在于，由以下重量份数的原料组成：阿胶20-300份、黑芝麻150-200份、甜杏仁100-150份、南瓜子60-150份、莲子10-15份，百合5-10份，陈皮5-10份、绍酒200-250份。
2.根据权利要求1所述的莲子杏仁阿胶糕，其特征在于，由以下重量份数的原料组成：阿胶190份、黑芝麻175份、甜杏仁126份、南瓜子110份、莲子12份，百合8份，陈皮7份、绍酒220份。
3.制备如权利要求1或2所述的莲子杏仁阿胶糕的方法，其特征在于，包括以下步骤：
（1）超微粉碎：按重量分数称量莲子、百合、陈皮后置于YSC-701超微粉碎机，开启研轮，每次约10分钟；
（2）过筛：并按照《中国药典》2010版标准筛规格，将粉碎后产品粉末过筛，得备用粉剂；
（3）化冰糖：将绍酒倒入熬煮容器内，按相应的重量分数加入冰糖，搅拌使其充分溶解；
（4）化阿胶：按重量份数取阿胶加入步骤（3）的糖液中，中火加热至沸腾，并不断同一方向匀速搅拌至完全溶化；
（5）熬制：把糖胶溶液煮沸至糖胶液密度为1.52，胶液挂旗；
（6）进模：把熬制好的阿胶膏倒入事先刷好大豆油的凝胶箱中，用铲子整平箱面；
（7）冷凝：将步骤（6）中混合糕装入分装箱后冷库冷凝，得阿胶糕半成品；
（8）切块：将步骤（7）中所得半成品由自动切糕设备下切块、包装，得成品。
4.根据权利要求3所述的方法，其特征在于，所述的步骤（5）为炼胶需用大火加热至沸腾后改用中火，同一方向搅拌，直至熬胶判定终点，胶液密度为1.52。
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| CN106387255A (zh) * | 2016-08-31 | 2017-02-15 | 湖南梦想起航电子商务有限公司 | 一种切糕及其制作方法 |
| CN108651831A (zh) * | 2018-05-15 | 2018-10-16 | 储据英 | 一种紫米芝麻阿胶糕的制作方法 |
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| CN103271210A (zh) * | 2013-06-17 | 2013-09-04 | 浙江康恩贝集团医疗保健品有限公司 | 阿胶核枣糕 |
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| CN102113611A (zh) * | 2011-02-25 | 2011-07-06 | 王以盘 | 一种美容防辐射护眼健瘦平衡阻糖的即食阿胶糕片及其制备方法 |
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