CN105982288A - 一种祛湿生肌仙人掌果甜酱 - Google Patents
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- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 7
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Abstract
一种祛湿生肌仙人掌果甜酱,由以下重量份原料制成:面粉230‑240、米汤70‑80、酵母粉15‑16、米曲霉13.5‑15、14oBe盐水235‑240、蛹虫草菌丝发酵液27‑33、纯牛奶75‑85、巧克力粉10‑15等;本发明的甜酱,用面粉作为主原料制备而成,添加米汤,增加其营养,加入蛹虫草巧克力酸奶,蛹虫草菇清香、酸甜适口、凝乳均匀,对于促进人们身体健康、提供风味独特的功能性食品,添加在甜面酱中,提供抗病、抗肿瘤等的保健功能,添加仙人掌果,具有行气活血、祛湿退热、生肌等作用,搭配厚朴、苍术、木棉花、芡实等中药提取物,增强其清热去湿、生肌的功效。
Description
技术领域
本发明涉及一种祛湿生肌仙人掌果甜酱,尤其涉及一种祛湿生肌仙人掌果甜酱及其制备方法。
背景技术
人们在日常生活中经常食用酱,酱有辣酱、甜酱等,种类较多。酱可作为做菜的调味品,也可直接食用,口感很好。传统的酱在制作时主要注重其口感,在其保健养生领域没有过多涉及,而人们对很多食品包括酱的保健功能越来越重视。
发明内容
本发明克服了现有技术不足,提供了一种祛湿生肌仙人掌果甜酱。
本发明是通过以下技术方案实现的:
一种祛湿生肌仙人掌果甜酱,由以下重量份原料制成:面粉230-240、米汤70-80、酵母粉15-16、米曲霉13.5-15、14oBe盐水235-240、蛹虫草菌丝发酵液27-33、纯牛奶75-85、巧克力粉10-15、乳酸菌6.5-7、荸荠60-70、醋栗酒40-50、仙人掌果45-50、厚朴5-6、苍术4-6、木棉花4-5、芡实6-7、炒青皮4-5、陈皮8-10、雪绒花2-3、黑种草子油0.5-1、水适量。
一种祛湿生肌仙人掌果甜酱的制备方法,包括以下步骤:
(1)将面粉的三分之二取出,置于容器中,加入米汤、适量水、酵母粉,和成面团,在28-30℃条件下发酵,发酵好后添加剩余三分之一的面粉、适量水,再次搅拌和面,3-4小时后切成块,置于蒸锅中蒸熟,得馒头备用;
(2)将馒头取出,待其冷却后制成碎块,均匀播种米曲霉,得面曲,将面曲放入发酵池内,添加一半盐水,在53-55℃条件下发酵7-8天,得发酵酱醅,在加入剩余盐水,搅拌后得甜酱备用;
(3)将蛹虫草菌丝发酵液、纯牛奶、巧克力粉、乳酸菌合并,搅拌后置于容器中,于40-41℃条件下发酵4-5小时,得蛹虫草巧克力酸奶;
(4)将荸荠去皮,制成碎粒,置于容器中,倒入醋栗酒,将容器置于蒸笼中加热焖蒸,待荸荠蒸熟后取出备用;将仙人掌果洗净,取其果肉,放入打浆机中打成浆备用;
(5)将厚朴、苍术、木棉花、芡实、炒青皮、陈皮、雪绒花用5-10倍量的水加热提取,过滤,将所得滤液加热浓缩,得中药浓缩液备用;
(6)将剩余原料中除水外的其他物料与甜酱、蛹虫草巧克力酸奶、荸荠、仙人掌果浆、中药浓缩液合并,混合均匀后包装即可。
与现有技术相比,本发明的优点是:
本发明的甜酱,用面粉作为主原料制备而成,添加米汤,增加其营养,加入蛹虫草巧克力酸奶,蛹虫草菇清香、酸甜适口、凝乳均匀,对于促进人们身体健康、提供风味独特的功能性食品,添加在甜面酱中,提供抗病、抗肿瘤等的保健功能,添加仙人掌果,具有行气活血、祛湿退热、生肌等作用,搭配厚朴、苍术、木棉花、芡实等中药提取物,增强其清热去湿、生肌的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种祛湿生肌仙人掌果甜酱,由以下重量份(Kg)原料制成:面粉230、米汤70、酵母粉15、米曲霉13.5、14oBe盐水235、蛹虫草菌丝发酵液27、纯牛奶75、巧克力粉10、乳酸菌6.5、荸荠60、醋栗酒40、仙人掌果45、厚朴5、苍术4、木棉花4、芡实6、炒青皮4、陈皮8、雪绒花2、黑种草子油0.5、水适量。
一种祛湿生肌仙人掌果甜酱的制备方法,包括以下步骤:
(1)将面粉的三分之二取出,置于容器中,加入米汤、适量水、酵母粉,和成面团,在28℃条件下发酵,发酵好后添加剩余三分之一的面粉、适量水,再次搅拌和面,3小时后切成块,置于蒸锅中蒸熟,得馒头备用;
(2)将馒头取出,待其冷却后制成碎块,均匀播种米曲霉,得面曲,将面曲放入发酵池内,添加一半盐水,在53℃条件下发酵7天,得发酵酱醅,在加入剩余盐水,搅拌后得甜酱备用;
(3)将蛹虫草菌丝发酵液、纯牛奶、巧克力粉、乳酸菌合并,搅拌后置于容器中,于40℃条件下发酵4小时,得蛹虫草巧克力酸奶;
(4)将荸荠去皮,制成碎粒,置于容器中,倒入醋栗酒,将容器置于蒸笼中加热焖蒸,待荸荠蒸熟后取出备用;将仙人掌果洗净,取其果肉,放入打浆机中打成浆备用;
(5)将厚朴、苍术、木棉花、芡实、炒青皮、陈皮、雪绒花用5倍量的水加热提取,过滤,将所得滤液加热浓缩,得中药浓缩液备用;
(6)将剩余原料中除水外的其他物料与甜酱、蛹虫草巧克力酸奶、荸荠、仙人掌果浆、中药浓缩液合并,混合均匀后包装即可。
Claims (2)
1.一种祛湿生肌仙人掌果甜酱,其特征在于,由以下重量份原料制成:面粉230-240、米汤70-80、酵母粉15-16、米曲霉13.5-15、14oBe盐水235-240、蛹虫草菌丝发酵液27-33、纯牛奶75-85、巧克力粉10-15、乳酸菌6.5-7、荸荠60-70、醋栗酒40-50、仙人掌果45-50、厚朴5-6、苍术4-6、木棉花4-5、芡实6-7、炒青皮4-5、陈皮8-10、雪绒花2-3、黑种草子油0.5-1、水适量。
2.如权利要求1所述的一种祛湿生肌仙人掌果甜酱的制备方法,其特征在于,包括以下步骤:
(1)将面粉的三分之二取出,置于容器中,加入米汤、适量水、酵母粉,和成面团,在28-30℃条件下发酵,发酵好后添加剩余三分之一的面粉、适量水,再次搅拌和面,3-4小时后切成块,置于蒸锅中蒸熟,得馒头备用;
(2)将馒头取出,待其冷却后制成碎块,均匀播种米曲霉,得面曲,将面曲放入发酵池内,添加一半盐水,在53-55℃条件下发酵7-8天,得发酵酱醅,在加入剩余盐水,搅拌后得甜酱备用;
(3)将蛹虫草菌丝发酵液、纯牛奶、巧克力粉、乳酸菌合并,搅拌后置于容器中,于40-41℃条件下发酵4-5小时,得蛹虫草巧克力酸奶;
(4)将荸荠去皮,制成碎粒,置于容器中,倒入醋栗酒,将容器置于蒸笼中加热焖蒸,待荸荠蒸熟后取出备用;将仙人掌果洗净,取其果肉,放入打浆机中打成浆备用;
(5)将厚朴、苍术、木棉花、芡实、炒青皮、陈皮、雪绒花用5-10倍量的水加热提取,过滤,将所得滤液加热浓缩,得中药浓缩液备用;
(6)将剩余原料中除水外的其他物料与甜酱、蛹虫草巧克力酸奶、荸荠、仙人掌果浆、中药浓缩液合并,混合均匀后包装即可。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103689541A (zh) * | 2013-12-04 | 2014-04-02 | 丁于萍 | 一种香辣牛肉酱及其制备方法 |
CN104161258A (zh) * | 2014-05-19 | 2014-11-26 | 何群 | 一种保健甜面酱及其制备方法 |
CN104799258A (zh) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | 一种西红柿甜面酱 |
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CN103689541A (zh) * | 2013-12-04 | 2014-04-02 | 丁于萍 | 一种香辣牛肉酱及其制备方法 |
CN104161258A (zh) * | 2014-05-19 | 2014-11-26 | 何群 | 一种保健甜面酱及其制备方法 |
CN104799258A (zh) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | 一种西红柿甜面酱 |
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