CN105768052A - 一种保健沙拉酱及其制备方法 - Google Patents
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Abstract
一种保健沙拉酱,其原料组分包括:麦冬10‑15份、人参2‑3份、橄榄油20‑30份、酸奶90‑100份、蜂蜜50‑60份、柠檬汁20‑25份、桂花10‑15份、鸡蛋3‑5份、食盐1‑2份、白醋5‑8份、糯米粉10‑20份。本发明的一种保健沙拉酱,采用中药材作为原材料,通过食补的方式,降低油脂,达到保健作用。在保证口感的同时,不能损耗其营养价值。这发明巧妙的添加了柠檬汁、蜂蜜等材料,使产品具有很强的抗氧化性,保证了牛油果沙拉酱的货架期的同时避免了化学抗氧剂的添加,真正达到了绿色食品的要求。本发明具有营养成分高、提高免疫力、健脾益肺、生津开胃、润肠通便、降血脂、降血压等功效。
Description
技术领域
本发明涉及食品领域,具体涉及一种保健沙拉酱及其制备方法。
背景技术
随着生活水平的提高,生活节奏的加快,方便食品越来越深入到人们的生活中, 酱类食品的需求量不断增多,沙拉酱是运用最多的一种调味品。沙拉酱具有细腻的组织结构, 独特的风味以及丰富的营养价值,且其种类繁多,口味各异,满足各类人们的需求。不仅可以涂在面包、三明治等主食表面,还可作为调味剂添加到凉拌菜以及菜汤中。不过在开发各种美味酱汁的同时,其成分因含大量油脂所带来的健康隐患也逐渐受到人们的重视,传统工艺制作中油脂类成分占据很大的比例,使血脂、胆固醇等明显升高,所以沙拉酱亦有心血管杀手之称。如今在食品中添加的抗氧化剂多种多样,大部分都是合成抗氧化剂,对人们的身体健康造成一定的影响。
发明内容
本发明是为了克服以上不足而发明的一种保健沙拉酱及其制备方法,它具有营养成分高、提高免疫力、健脾益肺、生津开胃、润肠通便、降血脂、降血压等功效。
麦冬性微寒,味甘微苦。麦门冬含多种甾体皂甙、胡萝卜素、粘液质、糖类、豆甾醇等成分。药理实验证明,麦门冬有升高白细胞,延长抗体存在时间的作用,提高免疫功能和核酸合成率,促进抗体、补体、干扰素、溶菌酶等免疫物质产生。因此麦门冬有增强正气、加强抗邪作用,从而减少疾病的产生。
人参味甘、微苦,性微温,归脾、肺、心、肾经,气雄体润,升多于降;具有补气固脱,健脾益肺,宁心益智,养血生津的功效。人参主治大病、久病、失血、脱液所致元气欲脱,神疲脉微;脾气不足之食少倦怠,呕吐泄泻;肺气虚弱之气短喘促,咳嗽无力;心气虚衰之失眠多梦,惊悸健忘,体虚多汗;津亏之口渴,消渴;血虚之萎黄,眩晕;肾虚阳萎,尿频,气虚外感。
本发明的目的通过以下技术方案来具体实现 :
一种保健沙拉酱,其原料组分包括 :麦冬10-15份、人参2-3份、橄榄油20-30份、酸奶90-100份、蜂蜜50-60份、柠檬汁20-25份、桂花10-15份、鸡蛋3-5份、食盐1-2份、白醋5-8份、糯米粉10-20份。
上述一种牛油果沙拉酱的制备方法,包括如下步骤 :
(1)将酸奶、蜂蜜、柠檬汁、桂花、食盐和糯米粉混合均匀,加入冷开水搅拌至糯米粉完全溶解 ;
(2)再加入事先搅拌均匀的鸡蛋,搅拌均匀,快速搅拌的同时缓慢加入四分之一组分量的橄榄油, 继续搅拌至物料充分混匀 ;
(3)加入麦冬汁、人参汁, 搅拌均匀后,再加入白醋, 搅拌均匀 ;
(4)将搅拌均匀的物料置于胶体磨中均质,同时缓慢加入剩余的橄榄油。
本发明的进一步改进在于:所述步骤 (1)中,先将酸奶、蜂蜜、柠檬汁、桂花和食盐搅拌2min至均匀,再加入糯米粉中,慢慢加入冷开水快速搅拌至糯米粉完全溶解。
本发明的进一步改进在于:所述步骤 (2)中,鸡蛋必须用清水洗净之后,然后在 1%的高锰酸钾溶液中浸泡 2-5min,捞出沥干,去壳于容器中搅拌均匀,加入橄榄油,使蛋液和油充分的分散。
本发明的进一步改进在于:所述步骤 (3)中,麦冬、人参汁是将麦冬、人参按一定分量组分加水煮沸3-5min,用四层纱布过滤,取其汁液。
本发明的进一步改进在于:所述步骤 (4)中, 所述均质过程中的胶体磨转速为3650r/min。
本发明的有益效果:
本发明的一种保健沙拉酱,采用中药材作为原材料,通过食补的方式,降低油脂,达到保健作用。在保证口感的同时,不能损耗其营养价值。这发明巧妙的添加了柠檬汁、蜂蜜等材料,使产品具有很强的抗氧化性,保证了牛油果沙拉酱的货架期的同时避免了化学抗氧剂的添加, 真正达到了绿色食品的要求。本发明具有营养成分高、提高免疫力、健脾益肺、生津开胃、润肠通便、降血脂、降血压等功效。
具体实施方式:
为了加深对本发明的理解,下面将结合实施例对本发明作进一步详述,该实施例仅用于解释本发明,并不构成对本发明保护范围的限定。
实施例一
一种保健沙拉酱,其原料组分包括 :麦冬15份、人参3份、橄榄油25份、酸奶95份、蜂蜜60份、柠檬汁24份、桂花10份、鸡蛋3份、食盐1份、白醋5份、糯米粉12份。
上述一种牛油果沙拉酱的制备方法,包括如下步骤 :
(1)将酸奶、蜂蜜、柠檬汁、桂花、食盐和糯米粉混合均匀,加入冷开水搅拌至糯米粉完全溶解 ;
(2)再加入事先搅拌均匀的鸡蛋,搅拌均匀,快速搅拌的同时缓慢加入四分之一组分量的橄榄油, 继续搅拌至物料充分混匀 ;
(3)加入麦冬汁、人参汁, 搅拌均匀后,再加入白醋,搅拌均匀 ;
(4)将搅拌均匀的物料置于胶体磨中均质,同时缓慢加入剩余的橄榄油。
实施例一中生产的沙拉酱,呈淡黄色,形态细腻,有淡淡的中药味。沙拉酱经过炼乳后,不但盖住了中药味,还有一股淡淡的桂花香,酸甜适口,乳味浓郁。
实施例二
一种保健沙拉酱,其原料组分包括 :麦冬12份、人参2份、橄榄油20份、酸奶100份、蜂蜜56份、柠檬汁20份、桂花15份、鸡蛋5份、食盐2份、白醋7份、糯米粉18份。
上述一种牛油果沙拉酱的制备方法,包括如下步骤 :
(1)将酸奶、蜂蜜、柠檬汁、桂花、食盐和糯米粉混合均匀,加入冷开水搅拌至糯米粉完全溶解 ;
(2)再加入事先搅拌均匀的鸡蛋,搅拌均匀,快速搅拌的同时缓慢加入四分之一组分量的橄榄油, 继续搅拌至物料充分混匀 ;
(3)加入麦冬汁、人参汁, 搅拌均匀后,再加入白醋,搅拌均匀 ;
(4)将搅拌均匀的物料置于胶体磨中均质,同时缓慢加入剩余的橄榄油。
实施例二中生产的沙拉酱,形态细腻,口感细滑,甜味较重,经炼乳后,中和了口感,不但不失中药味的功效,还含有淡淡的桂花香,酸甜可口,乳味浓郁。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说, 其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种保健沙拉酱,其特征在于:其原料组分包括 :麦冬10-15份、人参2-3份、橄榄油20-30份、酸奶90-100份、蜂蜜50-60份、柠檬汁20-25份、桂花10-15份、鸡蛋3-5份、食盐1-2份、白醋5-8份、糯米粉10-20份。
2.根据权利要求 1所述的一种保健沙拉酱的制备方法,其特征在于 :包括如下步骤
:
(1)将酸奶、蜂蜜、柠檬汁、桂花、食盐和糯米粉混合均匀,加入冷开水搅拌至糯米粉完全溶解 ;
(2)再加入事先搅拌均匀的鸡蛋,搅拌均匀,快速搅拌的同时缓慢加入四分之一组分量的橄榄油, 继续搅拌至物料充分混匀 ;
(3)加入麦冬汁、人参汁, 搅拌均匀后,再加入白醋, 搅拌均匀 ;
(4)将搅拌均匀的物料置于胶体磨中均质,同时缓慢加入剩余的橄榄油。
3.根据权利要求 2所述的一种保健沙拉酱的制备方法,其特征在于 :所述步骤
(1)中,先将酸奶、蜂蜜、柠檬汁、桂花和食盐搅拌2min至均匀,再加入糯米粉中,慢慢加入冷开水快速搅拌至糯米粉完全溶解。
4.根据权利要求 2所述的一种保健沙拉酱的制备方法,其特征在于 :所述步骤
(2)中,鸡蛋必须用清水洗净之后,然后在 1%的高锰酸钾溶液中浸泡
2-5min,捞出沥干, 去壳于容器中搅拌均匀,加入橄榄油,使蛋液和油充分的分散。
5.根据权利要求 2所述的一种保健沙拉酱的制备方法,其特征在于 :所述步骤
(3)中,麦冬、人参汁是将麦冬、人参按一定分量组分加水煮沸3-5min,用四层纱布过滤,取其汁液。
6. 根据权利要求 2所述的一种保健沙拉酱的制备方法,其特征在于 :
所述步骤 (4)中, 所述均质过程中的胶体磨转速为3650r/min。
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