CN104982904A - 一种安神助眠芝麻酱及其制备方法 - Google Patents
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Abstract
一种安神助眠芝麻酱及其制备方法,其特征在于由下列重量份的原料制成:芝麻粕300-310、橄榄油30-31、牛奶20-22、杨梅18-19、桂圆20-21、白糖8-9、合欢皮3-4、石斛花2-3、茯神1-2、酸枣仁4-5、酵母3-4、小麦纤维15-20、单甘酯0.8-1、蔗糖酯0.8-1、荷叶粉20-21。本发明采用芝麻粕、橄榄油为主料,脂肪含量低,搭配荷叶粉可避免长期食用芝麻酱引起肥胖,芝麻粕经发酵能降解大部分的植酸盐,使以植酸盐形式存在的矿物质能被人体吸收,而小麦纤维能将油脂吸附于其颗粒中,通过其自身能在酱体中均匀分散不易聚集的特性使油脂均匀分散在酱体中,使酱体稳定,此外本发明可安神助眠。
Description
技术领域
本发明属于食品加工技术领域,涉及一种酱,尤其涉及一种安神助眠芝麻酱及其制备方法。
背景技术
芝麻酱是一种调味料,由于其香味浓郁、滋补营养而广受消费者的喜爱。但由于芝麻酱中的油脂和固形物颗粒存在密度差异,又缺少乳化物质,所以长时间放置后会出现析油的现象,影响产品美观。目前市场上的芝麻酱多采用添加氢化油来达到对酱体的固化作用,从而提高其保质期内的品质稳定性,但氢化油中含有大量的反式脂肪酸,过多食用会引起糖尿病、记忆力衰退等风险。因此研发一种能长期保持稳定均匀且健康的芝麻酱具有广阔的市场前景。
发明内容
本发明的目的是提供一种安神助眠芝麻酱及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种安神助眠芝麻酱,其特征在于由下列重量份的原料制成:
芝麻粕300-310、橄榄油30-31、牛奶20-22、杨梅18-19、桂圆20-21、白糖8-9、合欢皮3-4、石斛花2-3、茯神1-2、酸枣仁4-5、酵母3-4、小麦纤维15-20、单甘酯0.8-1、蔗糖酯0.8-1、荷叶粉20-21。
所述的安神助眠芝麻酱的制备方法,其特征在于包括以下步骤:
(1)将合欢皮、石斛花、茯神、酸枣仁加9-10倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将芝麻粕加水搅拌使含水量达到40-45%,然后加入酵母,在35-36℃下发酵8-10个小时,所得物料与药液混合送入胶体磨研磨匀质,然后与80%的橄榄油混匀,再加入小麦纤维,拌匀后静置1小时;
(3)将单甘脂加入到剩余的橄榄油中,搅拌至单甘脂溶解;
(4)将蔗糖酯加10-11倍50℃的温水搅拌至溶解;
(5)将杨梅榨汁,所得果汁与牛奶、桂圆混合入锅,小火煮沸后过滤,所得滤液经喷雾干燥制成粉末;
(6)在步骤(2)所得物料中依次加入步骤(3)、(4)、(5)所得物料及剩余物料,搅拌均匀,匀浆5分钟,再经灌装、杀菌、冷却,即得。
本发明的有益效果为:
本发明采用芝麻粕及少量橄榄油作为主要原料,使得本发明的脂肪含量低,热量低于传统的芝麻酱,再搭配添加的荷叶粉可以避免长期食用芝麻酱带来的肥胖问题,更加健康,且芝麻粕经发酵后能够降解其中大部分的植酸盐,使芝麻粕中以植酸盐形式存在的钙、磷等矿物质能够被人体吸收,而添加的小麦纤维能够利用其具有较大的比表面积的特点及其吸附力将本发明中的油脂吸附于其颗粒中,并通过其自身能在酱体中均匀分散不易聚集的特性使油脂均匀分散在酱体中,使酱体稳定,不易分层,此外,本发明还添加了牛奶,奶香浓郁,搭配本发明中的中药可起到安神助眠的功效。
具体实施方式
一种安神助眠芝麻酱,其特征在于由下列重量份(公斤)的原料制成:
芝麻粕300、橄榄油30、牛奶20、杨梅18、桂圆20、白糖8、合欢皮3、石斛花2、茯神1、酸枣仁4、酵母3、小麦纤维15、单甘酯0.8、蔗糖酯0.8、荷叶粉20。
所述的安神助眠芝麻酱的制备方法,包括以下步骤:
(1)将合欢皮、石斛花、茯神、酸枣仁加9-10倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将芝麻粕加水搅拌使含水量达到40-45%,然后加入酵母,在35-36℃下发酵8-10个小时,所得物料与药液混合送入胶体磨研磨匀质,然后与80%的橄榄油混匀,再加入小麦纤维,拌匀后静置1小时;
(3)将单甘脂加入到剩余的橄榄油中,搅拌至单甘脂溶解;
(4)将蔗糖酯加10-11倍50℃的温水搅拌至溶解;
(5)将杨梅榨汁,所得果汁与牛奶、桂圆混合入锅,小火煮沸后过滤,所得滤液经喷雾干燥制成粉末;
(6)在步骤(2)所得物料中依次加入步骤(3)、(4)、(5)所得物料及剩余物料,搅拌均匀,匀浆5分钟,再经灌装、杀菌、冷却,即得。
Claims (2)
1.一种安神助眠芝麻酱,其特征在于由下列重量份的原料制成:
芝麻粕300-310、橄榄油30-31、牛奶20-22、杨梅18-19、桂圆20-21、白糖8-9、合欢皮3-4、石斛花2-3、茯神1-2、酸枣仁4-5、酵母3-4、小麦纤维15-20、单甘酯0.8-1、蔗糖酯0.8-1、荷叶粉20-21。
2.根据权利要求1所述的安神助眠芝麻酱的制备方法,其特征在于包括以下步骤:
(1)将合欢皮、石斛花、茯神、酸枣仁加9-10倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将芝麻粕加水搅拌使含水量达到40-45%,然后加入酵母,在35-36℃下发酵8-10个小时,所得物料与药液混合送入胶体磨研磨匀质,然后与80%的橄榄油混匀,再加入小麦纤维,拌匀后静置1小时;
(3)将单甘脂加入到剩余的橄榄油中,搅拌至单甘脂溶解;
(4)将蔗糖酯加10-11倍50℃的温水搅拌至溶解;
(5)将杨梅榨汁,所得果汁与牛奶、桂圆混合入锅,小火煮沸后过滤,所得滤液经喷雾干燥制成粉末;
(6)在步骤(2)所得物料中依次加入步骤(3)、(4)、(5)所得物料及剩余物料,搅拌均匀,匀浆5分钟,再经灌装、杀菌、冷却,即得。
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CN106616777A (zh) * | 2017-01-18 | 2017-05-10 | 安徽鸡笼山食品有限公司 | 一种具有清心安神作用的芝麻酱及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103829292A (zh) * | 2013-12-04 | 2014-06-04 | 江南大学 | 一种利用小麦纤维和复合乳化剂改善花生酱流变特性的方法 |
CN103932274A (zh) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种牛骨风味芝麻酱及其制备方法 |
CN104305374A (zh) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | 一种低脂芝麻酱生产工艺 |
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CN103829292A (zh) * | 2013-12-04 | 2014-06-04 | 江南大学 | 一种利用小麦纤维和复合乳化剂改善花生酱流变特性的方法 |
CN103932274A (zh) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种牛骨风味芝麻酱及其制备方法 |
CN104305374A (zh) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | 一种低脂芝麻酱生产工艺 |
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CN106616777A (zh) * | 2017-01-18 | 2017-05-10 | 安徽鸡笼山食品有限公司 | 一种具有清心安神作用的芝麻酱及其制备方法 |
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