CN104000170A - 一种促进消化的山黄皮酱及其制备方法 - Google Patents
一种促进消化的山黄皮酱及其制备方法 Download PDFInfo
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- CN104000170A CN104000170A CN201410213051.2A CN201410213051A CN104000170A CN 104000170 A CN104000170 A CN 104000170A CN 201410213051 A CN201410213051 A CN 201410213051A CN 104000170 A CN104000170 A CN 104000170A
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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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Abstract
本发明涉及一种腌制调味食品及其制备领域,尤其涉及一种促进消化的山黄皮酱及其制备方法。其中制备方法主要包括以下步骤:1)原料的处理;2)粉碎混合加热;3)腌制;4)混合发酵。本发明的亮点在于采用特定比例下的特定原料,通过原料及猴头菇、山楂、砂仁和鸡内金的协同行气和胃、消食的作用,加上葛根和甘草的清热调节、提高机体免疫能力的作用,让本发明产品能够给消费者带来调节口味作用的同时具有促进消化吸收的作用,具有很好的市场前景。
Description
技术领域
本发明涉及一种腌制调味食品及其制备领域,尤其涉及一种促进消化的山黄皮酱及其制备方法。
背景技术
山黄皮山黄皮俗称“鸡皮果”,属芸香科植物,果实、树叶均具有特殊香味。其树木为高1-2米的灌木。小枝及叶轴均密被向上弯的短柔毛且散生微凸起的油点。叶有小叶21-27片,幼龄植株的多达41片,花序邻近的有时仅15片,小叶甚不对称,斜卵形,斜披针形或斜四边形,长2-9厘米,宽1-3厘米,很少较大或较小,边缘波浪状,两面被毛或仅叶脉有毛,老叶几无毛;小叶柄长2-5毫米.花序顶生;花蕾圆球形;苞片对生,细小;花瓣白或淡黄白色,卵形或倒卵形,长2-3毫米,宽1-2毫米;雄蕊8枚,长短相间,花蕾时贴附于花瓣内侧,盛花时伸出于花瓣外,花丝中部以上线形,中部曲膝状,下部宽,花药在药隔上方有1油点;子房上角四周各有1油点,密被灰白色长柔毛,花柱短而粗。果椭圆形,长12-18毫米,宽8-15毫米,初时被毛,成熟时由暗黄色转为淡红至朱红色,毛尽脱落,有种子1-2颗。花期4-5及7-8月,稀至10月仍开花(海南)。盛果期8-10月主要分布在广西西南边陲少数民族聚居的石山地区。
果实含有18种氨基酸及人体所需的多种矿物营养,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药。果实经过腌制加工,可成为调味上品,有独特香味。晒干亦可做饼馅。主要药用部分是芸香科灌木或小乔木植物假黄皮的树叶或树皮。夏、秋季采集,鲜用,或切段,晒干备用。具有疏风清热,利湿解毒,截疟之功效。
山黄皮鲜果味道酸甜爽口,具有消暑功效;而以山黄皮果为原来制备出的山黄皮酱作为调料,味道也是一绝。现代社会日新月异,生活水平飞速的提高,餐桌上的大鱼大肉很是常见,鱼肉油腻,需要搭配不同的调料进行中和,市场上不乏有各种味道的山黄皮酱出售,种类繁多,但是作为技术保护的具有促进消化吸收功效的山黄皮酱确实见所未见。
发明内容
为了解决背景技术存在的问题,本发明一方面提供了一种促进消化的山黄皮酱,其特征在于,由以下重量组分的原料制备而成:山黄皮果50-60份,猴头菇10-15份,山楂8-10份,土豆5-8份,砂仁1-3份,鸡内金1-3份,葛根1-4份,甘草1-3份,黄豆酱10-15份,蒜米5-8份,食用油2-5份,辣椒酱2-5份,米醋2-5份,冰糖1-2份,谷氨酸钠0.5-1份,山梨酸钾0.025-0.05份。
优选的是,所述的促进消化的山黄皮酱,其特征在于,由以下重量组分的原料制备而成:山黄皮果50-55份,猴头菇10-12份,山楂8-9份,土豆6-8份,砂仁1-1.5份,鸡内金1-1.5份,葛根粉1-2.5份,甘草1-2.5份,黄豆酱10-12份,蒜米5-6份,食用油2-3份,辣椒酱3-5份,米醋4-5份,谷氨酸钠0.5-0.8份,山梨酸钾0.025-0.03份。
另一方面提供了此种促进消化的山黄皮酱的制备方法,其特征在于,包括以下步骤:
1)原料的处理:将山黄皮果、猴头菇和土豆分别置于质量百分比浓度为20-30%的盐水中浸泡4-5小时,控制在20-30%浓度的盐水浸泡,起到原料前期的消毒处理作用,浓度太高破坏原料的细胞,浓度太低起不到消毒以及软化原料细胞,便于后面原料混合作用,山楂、砂仁、鸡内金、葛根和甘草分别置于烘干箱中进行烘干处理,温度设定在80-100℃,烘干时间为20-30分钟;
2)粉碎混合加热:将山楂、砂仁、鸡内金、葛根和甘草分别粉碎至50-60目,将山楂粉置于烘干机中烘5-10分钟后添加砂仁粉搅拌均匀后,烘干5-10分钟,之后依次添加鸡内金、葛根和甘草搅拌均匀分别烘干5-10分钟,得混合物料,分段添加更利于原料中的有效成分协同跟混合均匀;
3)腌制:将盐水浸泡好的山黄皮果去核去肉跟猴头菇和土豆放进绞碎机中绞碎得混合酱料后置于质量百分比浓度为50-60%的冰糖水中腌制20-30分钟,混合酱料和冰糖水的比例为2∶1;
4)混合发酵:将混合物料、混合酱料和剩下的原料混合均匀接入质量百分比为5-8%的酵母,密封发酵15-20天,得成品山黄皮酱。
优选的是,所述的促进消化的山黄皮酱的制备方法,其特征在于,所述的步骤3)中土豆在放进绞碎机中处理之前放在沸水中煮30-40分钟。
优选的是,所述的促进消化的山黄皮酱的制备方法,其特征在于,所述的步骤3)和步骤4)都要先经过高温蒸汽消毒后再进行紫外杀菌种。
本发明的有益效果,猴头菇营养成分很高,每百克含蛋白质26.3克,是它含有氨基酸多大17种,其中人体所需的占8种。每百克猴头含脂肪4.2克,是名副其实的高蛋白、低脂肪食品,另外还富含各种维生素和无机盐。猴头菇有增进食欲,增强胃粘膜屏障机能,提高淋巴细胞转化率,提升白细胞等作用。山楂中含有山楂酸和类黄酮对黄曲霉素的致突变作用有显著抑制效果,也就是说具有良好的抗癌功效;另外山楂中还含有脂肪酶,能促进脂肪消化,并能增加胃消化酶的分泌,促进消化,对胃肠功能具有一定调节作用。砂仁中主要有柠檬烯、芳樟醇、乙酸龙脑酯等。除有浓烈芳香气味和强烈辛辣外,还对肠道有抑制作用。有化湿醒脾、行气和胃、消食的作用。鸡内金含胃激素,角蛋白,微量胃蛋白酶,淀粉酶,多种维生素,以促进胃液分泌,提高胃酸度及消化力,使胃运动功能明显增强。含葛根素、葛根木糖苷、大豆黄酮苷、金雀异黄素、芒柄黄花素、拟雌内酯、异甘草素等二十多种异黄酮类成分,葛根粉性凉味甘辛,有解表退热,生津、透疹、升阳止泻等多种功能,可治外感发热头痛、高血压颈项强痛、口渴、消渴、麻疹不透、热疹、泄泻等多种疾病。一般的粉葛质韧,粉性强。药理性质:具有抗炎、抗病毒,和保肝解毒及增强免疫功能等作用。由于甘草酸有糖皮质激素样药理作用而无严重不良反应,临床被广泛用于治疗各种急慢性肝炎、支气管炎和艾滋病,还具有抗癌防癌、干扰素诱生剂及细胞免疫调节剂等功能。
本发明采用了山黄皮果作为基底原料,添加了猴头菇、山楂、砂仁、鸡内金、葛根和甘草这些能够促进脂肪消化,肠胃蠕动,行气和胃的原料。本发明的亮点在于采用特定比例下的特定原料,通过原料及猴头菇、山楂、砂仁和鸡内金的协同行气和胃、消食的作用,加上葛根和甘草的清热调节、提高机体免疫能力的作用,让本发明产品能够给消费者带来调节口味作用的同时具有促进消化吸收的作用,具有很好的市场前景。
具体实施方式
实施例
取山黄皮果500克,猴头菇100克,山楂80克,土豆50克,砂仁10克,鸡内金10克,葛根10克,甘草10克,黄豆酱100克,蒜米50克,食用油20克,辣椒酱20克,米醋20克,冰糖10克,谷氨酸钠50克,山梨酸钾0.25克。
将山黄皮果、猴头菇和土豆分别置于质量百分比浓度为20%的盐水中浸泡4小时,控制在20%浓度的盐水浸泡,起到原料前期的消毒处理作用,浓度太高破坏原料的细胞,浓度太低起不到消毒以及软化原料细胞,便于后面原料混合作用,山楂、砂仁、鸡内金、葛根和甘草分别置于烘干箱中进行烘干处理,温度设定在80℃,烘干时间为20分钟;
粉碎混合加热:将山楂、砂仁、鸡内金、葛根和甘草分别粉碎至50目,将山楂粉置于烘干机中烘5分钟后添加砂仁粉搅拌均匀后,烘干5分钟,之后依次添加鸡内金、葛根和甘草搅拌均匀分别烘干5分钟,得混合物料,分段添加更利于原料中的有效成分协同跟混合均匀;
腌制:将盐水浸泡好的山黄皮果去核去肉跟猴头菇和土豆放进绞碎机中绞碎得混合酱料后置于质量百分比浓度为50%的冰糖水中腌制20分钟,土豆在放进绞碎机中处理之前放在沸水中煮30分钟,混合酱料和冰糖水的比例为2∶1;
混合发酵:将混合物料、混合酱料和剩下的原料混合均匀接入质量百分比为5%的酵母,密封发酵15天,得成品山黄皮酱,过程中要先经过高温蒸汽消毒后再进行紫外杀菌种。
I:为按照实施例的原料和方法制备出来的山黄皮酱;
II:为只选取了山黄皮果500克,黄豆酱100克,蒜米50克,食用油20克,辣椒酱20克,米醋20克,冰糖10克,谷氨酸钠50克,山梨酸钾0.25克,按照实施例中的方法制备出来的山黄皮酱;
III:为选取山黄皮果500克,猴头菇100克,山楂80克,黄豆酱100克,蒜米50克,食用油20克,辣椒酱20克,米醋20克,冰糖10克,谷氨酸钠50克,山梨酸钾0.25克,按照实施例中的方法制备出来的山黄皮酱;
IV:取山黄皮果500克,土豆50克,砂仁10克,鸡内金10克,黄豆酱100克,蒜米50克,食用油20克,辣椒酱20克,米醋20克,冰糖10克,谷氨酸钠50克,山梨酸钾0.25克,按照市场上正常的制备方法,直接清洗,混合破碎,腌制而成的山黄皮酱。
V:为按照实施例的原料,按照市场上正常的制备方法,直接清洗,混合破碎,腌制而成的山黄皮酱。
添加物①:肉类和水的充分搅拌物
添加物②:蔬菜类和水的充分搅拌物
模拟人体胃液,用胃蛋白酶、氯化钠、稀盐酸和水调制而成和人体胃液坏境相似的消化液,将上述5中山黄皮酱置于消化液中。
模拟人体胃液中,置于37℃的环境之下相隔10分钟搅拌一次,观察食品的消化时间,使用本发明提供的比例原料跟方法制备出来的山黄皮酱配合肉类和蔬菜类食物使用能够短时间的消化完全并且消化均匀,对消费者而言,具有很好的行气和胃、消食的作用。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (5)
1.一种促进消化的山黄皮酱,其特征在于,由以下重量组分的原料制备而成:山黄皮果50-60份,猴头菇10-15份,山楂8-10份,土豆5-8份,砂仁1-3份,鸡内金1-3份,葛根1-4份,甘草1-3份,黄豆酱10-15份,蒜米5-8份,食用油2-5份,辣椒酱2-5份,米醋2-5份,冰糖1-2份,谷氨酸钠0.5-1份,山梨酸钾0.025-0.05份。
2.根据权利要求1所述的促进消化的山黄皮酱,其特征在于,由以下重量组分的原料制备而成:山黄皮果50-55份,猴头菇10-12份,山楂8-9份,土豆6-8份,砂仁1-1.5份,鸡内金1-1.5份,葛根粉1-2.5份,甘草1-2.5份,黄豆酱10-12份,蒜米5-6份,食用油2-3份,辣椒酱3-5份,米醋4-5份,谷氨酸钠0.5-0.8份,山梨酸钾0.025-0.03份。
3.一种促进消化的山黄皮酱的制备方法,其特征在于,包括以下步骤:
1)原料的处理:将山黄皮果、猴头菇和土豆分别置于质量百分比浓度为20-30%的盐水中浸泡4-5小时,山楂、砂仁、鸡内金、葛根和甘草分别置于烘干箱中进行烘干处理,温度设定在80-100℃,烘干时间为20-30分钟;
2)粉碎混合加热:将山楂、砂仁、鸡内金、葛根和甘草分别粉碎至50-60目,将山楂粉置于烘干机中烘5-10分钟后添加砂仁粉搅拌均匀后,烘干5-10分钟,之后依次添加鸡内金、葛根和甘草搅拌均匀分别烘干5-10分钟,得混合物料;
3)腌制:将盐水浸泡好的山黄皮果去核去肉跟猴头菇和土豆放进绞碎机中绞碎得混合酱料后置于质量百分比浓度为50-60%的冰糖水中腌制20-30分钟,混合酱料和冰糖水的比例为2∶1;
4)混合发酵:将混合物料、混合酱料和剩下的原料混合均匀接入质量百分比为5-8%的酵母,密封发酵15-20天,得成品山黄皮酱。
4.根据权利要求3所述的促进消化的山黄皮酱的制备方法,其特征在于,所述的步骤3)中土豆在放进绞碎机中处理之前放在沸水中煮30-40分钟。
5.根据权利要求3所述的促进消化的山黄皮酱的制备方法,其特征在于,所述的步骤3)和步骤4)都要先经过高温蒸汽消毒后再进行紫外杀菌。
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CN111296821A (zh) * | 2020-03-26 | 2020-06-19 | 广西壮族自治区亚热带作物研究所(广西亚热带农产品加工研究所) | 一种澳洲坚果黄皮酱及其制作方法 |
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