CN103892267A - 核桃芝麻蜜及其制备方法 - Google Patents
核桃芝麻蜜及其制备方法 Download PDFInfo
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- CN103892267A CN103892267A CN201410106081.3A CN201410106081A CN103892267A CN 103892267 A CN103892267 A CN 103892267A CN 201410106081 A CN201410106081 A CN 201410106081A CN 103892267 A CN103892267 A CN 103892267A
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- walnut
- honey
- semen sesami
- sesami nigrum
- dry
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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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
本发明涉及一种核桃芝麻蜜及其制备方法,该核桃芝麻蜜由核桃、黑芝麻以及蜂蜜制备而成,配方的质量百分比是核桃10%~50%;黑芝麻10%~50%;蜂蜜20%~80%。本发明提供了一种有益于少白头的辅助治疗以及可保证产品品质的核桃芝麻蜜及其制备方法。
Description
技术领域
本发明涉及一种食品或食疗补品,尤其涉及一种核桃芝麻蜜及其制备方法。
背景技术
核桃是大众喜爱的小食品,它富含蛋白质、脂肪酸、B族维生素、维生素E、钙、镁、硒等营养元素,可以防止细胞老化,能健脑、增强记忆力及延缓衰老,减少肠道对胆固醇的吸收,润泽肌肤、乌黑头发等功效;特别适合动脉硬化、高血压、冠心病人及脑力劳动者多食,有缓解疲劳和压力的作用。核桃味甘、性温;入肾、肺经;可补肾固精、温肺定喘、润肠通便;主治肾虚咳嗽、腰痛脚弱、阳痿遗精、小便频数、石淋、大便燥结。核桃有三大保健作用:健脑、降低胆固醇、益寿延年。经常食用核桃,既能健身体,又能抗衰老。
黑芝麻含有大量的脂肪和蛋白质,还有糖类、维生素A、维生素E、卵磷脂、钙、铁、镁等营养成分;其所含有的维生素E尤其丰富,维生素E能促进细胞***,推迟细胞衰老,常食可抵消或中和细胞内衰物质“游离基”的积累,起到抗衰老和延年益寿的作用;黑芝麻作为食疗品,有益肝、补肾、养血、润燥、乌发、美容作用,是极佳的保健美容食品。
蜂蜜护肤美容、抗菌消炎、促进组织再生、促进消化、提高免疫力、促进长寿、改善睡眠、保肝、抗疲劳、促进儿童生长发育、保护心血管、润肺止咳。
市场上所出现的各种以上述三种食材所制备得到的保健食品或食疗补品,尤其是作为少白头(青少年时头发过早变白,头发呈花白状)的食疗补品而言,其形态各异,含量各不相同,产品质量参差不齐;有的产品保质期内出现霉变、渗油等,严重的影响了作为消除或缓解少白头的食疗的功效,逐渐使消费者对该保健食品或食疗补品丧失信心。
发明内容
为了解决背景技术中存在的上述技术问题,本发明提供了一种有益于少白头的辅助治疗以及可保证产品品质的核桃芝麻蜜及其制备方法。
本发明的技术解决方案是:本发明提供了一种核桃芝麻蜜,由核桃、黑芝麻以及蜂蜜制备而成,其特殊之处在于:所述配方的质量百分比是核桃10%~50%;黑芝麻10%~50%;蜂蜜20%~80%。
上述配方的质量百分比是核桃20%~40%;黑芝麻20%~40%;蜂蜜30%~60%。
上述配方的质量百分比是核桃25%~35%;黑芝麻25%~35%;蜂蜜35%~50%。
上述配方的质量百分比是核桃30%~34%;黑芝麻26%~34%;蜂蜜36%~44%。
上述配方的质量百分比是核桃30%;黑芝麻30%;蜂蜜40%。
一种制备如上所述的核桃芝麻蜜的方法,其特殊之处在于:所述方法包括以下步骤:
1)制备灭菌后的干黑芝麻;
2)制备灭菌后的干核桃仁;
3)按比例将步骤1)所得到的干黑芝麻以及步骤2)所得到的干核桃仁混合,同时加入市售蜂蜜搅拌均匀。
上述步骤1)的具体实现方式:
1.1)将黑芝麻在水中进行清洗,去除杂质及浮皮;
1.2)将清洗后的黑芝麻在转炉中灭菌及烘干;
1.3)晾凉至室温,备用。
上述步骤1.2)中,在转炉中的烘烤温度是不高于400℃,烘烤时间不高于20分钟。
上述步骤2)的具体实现方式是:
2.1)采用竹筛将核桃仁在水中进行清洗;
2.2)将清洗后的核桃仁烘焙干;
2.3)对烘焙干的核桃仁进行吹风,去除附着在核桃仁表面的褐色薄皮;
2.4)晾凉至室温,备用。
上述步骤2.2)中烘焙的温度不高于200℃,烘焙时间不高于30分钟。
本发明的优点是:
本发明提供了一种核桃芝麻蜜及其制备方法,该核桃芝麻蜜是在传统老方子的基础上,经过优化组分配方及采用现代工艺加工生产(烘烤及灭菌),不添加任何防腐剂,保持了传统老方子应有的品质与形态,真正做到了纯天然无添加;乌发养颜补肾健脑,好处多多,老少皆宜,尤其适合头发早白和脑力劳动者。
具体实施方式
本发明选用的配方是:核桃仁、黑芝麻以及蜂蜜;
其中:
核桃仁的功效:明代李时珍著《本草纲目》记述,核桃仁有“补气养血,润燥化痰,益命门,处三焦,温肺润肠,治虚寒喘咳,腰脚重疼,心腹疝痛,血痢肠风”等功效。现代医学研究认为,核桃中的磷脂,对脑神经有良好保健作用。核桃油含有不饱和脂肪酸,有防治动脉硬化的功效。核桃仁中含有锌、锰、铬等人体不可缺少的微量元素。人体在衰老过程中锌、锰含量日渐降低,铬有促进葡萄糖利用、胆固醇代谢和保护心血管的功能。核桃仁的镇咳平喘作用也十分明显,冬季,对慢性气管炎和哮喘病患者疗效极佳。可见经常食用核桃,既能健身体,又能抗衰老。核桃有三大保健作用:健脑、降低胆固醇、益寿延年。
黑芝麻的功效:黑芝麻,无论食用或药用,自古以来,其卓著的抗衰效果就被人们所推崇。《本草纲目》载:“服至百日,解除一切痼疾。一年面光泽不饥,二年白发返黑,三年齿落更生,四年水火不能害,五年行及奔马,久服长生。”
芝麻有白芝麻、黑芝麻两种,食用以白芝麻为好,药用以黑芝麻为佳。《本草纲目》记载:芝麻“补五脏、益气力、长肌肉、填髓脑”。中医认为,芝麻尤其是黑芝麻,性味甘、平,为滋养强壮剂,有补血、祛风、润肠、生津、补肝肾、通乳、养发等功用,适用于身体虚弱、头发早白、贫血萎黄、津液不足、大便燥枯、头晕耳鸣等症。
黑芝***称胡麻,含有丰富的不饱和脂肪酸、蛋白质、钙、磷、铁质等。它还含有多种维生素和芝麻素、芝麻酚、甾醇及卵磷脂等营养素。黑芝麻作为食疗品,有益肝、补肾、养血、润燥、乌发、美容作用,是最佳的保健美容食品。
黑芝麻对慢性神经炎、末梢神经麻痹等症也有一定的疗效。现代医学研究表明,常吃芝麻可防治高血压、动脉硬化、高血脂、神经衰弱、贫血、早年白发、末梢神经炎等病症。芝麻中所含的维生素E是一种长寿因子。有些国外学者认为,它不仅能促进毛细血管的增生改善血液循环,抑制过氧脂质沉淀在血管上形成血栓,防止动脉粥样硬化的发生,而且还可以延缓细胞衰老,使人精力充沛,耐力持久。芝麻还是保持皮肤细腻的美容食品,每天吃炒芝麻20克,并逐步增加到40克连吃两周后,皮肤就会呈现出油亮的光泽;连吃五个月后,曾经是粗糟、干裂的皮肤就会变得细腻柔软,增加弹性。40至50岁的人为皮肤干燥、失去弹性而苦恼,芝麻会解除你的苦恼。黑芝麻的神奇功效,还在于它含有的维生素E居植物性食品之首。维生素E能促进细胞***,推迟细胞衰老,常食可抵消或中和细胞内衰物质“游离基”的积累,起抗衰老和延年益寿作用。
蜂蜜的功效:蜂蜜是由蜜蜂采集植物蜜腺分泌的汁液经充分酿造而成。中国大部分地区均有生产。以稠如凝脂、味甜纯正、清洁无杂质、不发酵者为佳。蜂蜜的主要成分为糖类,其中60%~80%是人体容易吸收的葡萄糖和果糖,主要作为营养滋补品、药用和加工蜜饯食品及酿造蜜酒之用,也可以替食糖作调味品。
蜂蜜是一种天然食品,蜂蜜是由单糖类的葡萄糖和果糖构成,可以被人体直接吸收,而不需要酶的分解。蜂蜜比蔗糖(砂糖的主要成份)更容易被人体吸收所含的单糖,不需要经消化就可以被人体吸收,对妇、幼特别是老人更具有良好保健作用,因而被称为“老人的牛奶”。
蜂蜜是一种营养丰富的天然滋养食品,也是最常用的滋补品之一。据分析,含有与人体血清浓度相近的多种无机盐和维生素、铁、钙、铜、锰、钾、磷等多种有机酸和有益人体健康的微量元素,以及果糖、葡萄糖、淀粉酶、氧化酶、还原酶等,具有滋养、润燥、解毒、美白养颜、润肠通便之功效,对少年儿童咳嗽治疗效果很好。
本发明基于如上理论研究,提供了一种核桃芝麻蜜,该核桃芝麻蜜由核桃、黑芝麻以及蜂蜜制备而成,其配方的质量百分比是核桃10%~50%;黑芝麻10%~50%;蜂蜜20%~80%。优选配方的质量百分比是核桃20%~40%;黑芝麻20%~40%;蜂蜜30%~60%,优选是核桃25%~35%;黑芝麻25%~35%;蜂蜜35%~50%;更有选是核桃30%~34%;黑芝麻26%~34%;蜂蜜36%~44%。
例如,本发明还可以采用核桃30%;黑芝麻30%;蜂蜜40%进行制备。
作为普通食品,上述任何一种配比都是可行的,都具有单独或共同的协同作用,作为保健食品或食疗补品,上述任何一种配比都是经发明人长期研究实践所得到。
本发明还提供了一种制备如上所述的核桃芝麻蜜的方法,该方法包括以下步骤:
1)制备灭菌后的干黑芝麻:
1.1)将黑芝麻在水中进行清洗,去除杂质及浮皮;
1.2)将清洗后的黑芝麻在转炉中灭菌及烘干;烘烤温度是不高于400℃,烘烤时间不高于20分钟;本发明采用在转炉中采用不高于400℃进行烘烤,实际是对黑芝麻的灭菌,同时由于转炉自转的因素,黑芝麻在烤炉内不断翻滚,致使黑芝麻中的水分迅速蒸发。
1.3)晾凉至室温,备用。
2)制备灭菌后的干核桃仁:
2.1)采用竹筛将核桃仁在水中进行清洗;
2.2)将清洗后的核桃仁烘焙干,本发明采用烘焙的工艺,将核桃仁进行烘炒,使得核桃仁并非糊状,同时由于在烘焙的过程中,其烘焙温度不高于200℃,烘焙时间不高于30分钟,即完成对核桃仁的灭菌。
2.3)对烘焙干的核桃仁进行吹风,去除附着在核桃仁表面的褐色薄皮;作为本发明的重要一个小步骤,本发明在烘焙过程中,对烘焙的核桃仁进行吹风,使得附着在核桃仁表面的褐色薄皮不易产生焦糊显现,使得最终形成的产品口感更好,品质更佳。
2.4)晾凉至室温,备用。
3)按比例将步骤1)所得到的干黑芝麻以及步骤2)所得到的干核桃仁混合,同时加入市售蜂蜜搅拌均匀。
本发明的发明人经长期实践,可以得到如下配比实施方式(质量百分比):
本发明随机选用上述任何配比方式,分别按照本发明所公开的制备方法制备成核桃芝麻蜜成品,进行如下实验:
对照组:分别单独食用核桃仁、黑芝麻、蜂蜜作为对照组或任意两个原材料组合为对照组,早晚各一次,每次一勺,以6个月为一疗程,服用2疗程,观察少白头的情况。经两个疗程的食用后,少白头没有改变。
实验组:选择有不同程度的少白头20人,食用本发明随机制备得到的核桃芝麻蜜成品,早晚各一次,每次一勺,以6个月为一疗程,服用2疗程,观察少白头的情况;疗程结束后,18人的头发根部均有不同程度变黑,效果较为显著;1人效果不显著;1人实验过程中因其他原因放弃服用本产品;90%的疗效足以证明本发明所公开的核桃芝麻蜜成品具有保健或食疗补品的特性。
实验组二:选择有不同程度的少白头100人,食用本发明随机制备得到的核桃芝麻蜜成品,早晚各一次,每次一勺,以6个月为一疗程,服用2疗程,观察少白头的情况;疗程结束后,82人的头发根部均有不同程度变黑;13人效果不显著;5人无效;82%的疗效足以证明本发明所公开的核桃芝麻蜜成品具有保健或食疗补品的特性。
实验组三:选择具有家族少白头的7人,食用本发明随机制备得到的核桃芝麻蜜成品,早晚各一次,每次一勺,以6个月为一疗程,服用2疗程,观察少白头的情况;疗程结束后,6人的头发根部均有不同程度变黑,效果较为显著;1人不显著;85.7%的疗效足以证明本发明所公开的核桃芝麻蜜成品具有保健或食疗补品的特性。
Claims (10)
1.一种核桃芝麻蜜,由核桃、黑芝麻以及蜂蜜制备而成,其特征在于:配方的质量百分比是核桃10%~50%;黑芝麻10%~50%;蜂蜜20%~80%。
2.根据权利要求1所述的核桃芝麻蜜,其特征在于:配方的质量百分比是核桃20%~40%;黑芝麻20%~40%;蜂蜜30%~60%。
3.根据权利要求2所述的核桃芝麻蜜,其特征在于:所述配方的质量百分比是核桃25%~35%;黑芝麻25%~35%;蜂蜜35%~50%。
4.根据权利要求3所述的核桃芝麻蜜,其特征在于:所述配方的质量百分比是核桃30%~34%;黑芝麻26%~34%;蜂蜜36%~44%。
5.根据权利要求4所述的核桃芝麻蜜,其特征在于:所述配方的质量百分比是核桃30%;黑芝麻30%;蜂蜜40%。
6.一种制备如权利要求1-5任一权利要求所述的核桃芝麻蜜的方法,其特征在于:所述方法包括以下步骤:
1)制备灭菌后的干黑芝麻;
2)制备灭菌后的干核桃仁;
3)按比例将步骤1)所得到的干黑芝麻以及步骤2)所得到的干核桃仁混合,同时加入市售蜂蜜搅拌均匀。
7.根据权利要求6所述的制备方法,其特征在于:所述步骤1)的具体实现方式:
1.1)将黑芝麻在水中进行清洗,去除杂质及浮皮;
1.2)将清洗后的黑芝麻在转炉中灭菌及烘干;
1.3)晾凉至室温,备用。
8.根据权利要求7所述的制备方法,其特征在于:所述步骤1.2)中,在转炉中的烘烤温度是不高于400℃,烘烤时间不高于20分钟。
9.根据权利要求6或7或8所述的制备方法,其特征在于:所述步骤2)的具体实现方式是:
2.1)采用竹筛将核桃仁在水中进行清洗;
2.2)将清洗后的核桃仁烘焙干;
2.3)对烘焙干的核桃仁进行吹风,去除附着在核桃仁表面的褐色薄皮;
2.4)晾凉至室温,备用。
10.根据权利要求9所述的制备方法,其特征在于:所述步骤2.2)中烘焙的温度不高于200℃,烘焙时间不高于30分钟。
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CN104256244A (zh) * | 2014-09-15 | 2015-01-07 | 安徽蜂献蜂业有限公司 | 一种黑芝麻蜜糊及其制作方法 |
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CN107149025A (zh) * | 2017-04-07 | 2017-09-12 | 辛国平 | 一种坚果与蜂蜜的系列产品及其生产工艺 |
CN109275771A (zh) * | 2017-10-09 | 2019-01-29 | 厦门谷生园食品有限公司 | 一种芝麻糕及其制作工艺 |
CN109770312A (zh) * | 2017-11-10 | 2019-05-21 | 抚顺清谷食品有限公司 | 一种黑芝麻蜂蜜食品的制作方法 |
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