CN108719866A - 一种甘枣片的制备方法 - Google Patents
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Abstract
本发明公开了一种甘枣片的制备方法,包括如下步骤:S1、取干净的红枣,将其去核,切片,然后将红枣片置于烤箱中烘烤,得到红枣干片;S2、取甘草、黄芪、陈皮饮片加水煎煮,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过筛,得到提取物粉末;S3、将红枣干片的表面撒上提取物粉末,第一次烘烤,取出后再次向红枣干片的表面撒提取物粉末,第二次烘烤,即得甘枣片。本发明以红枣以主料,添加甘草、黄芪、陈皮的提取物,制得的甘枣片口感好,还具有增强抵抗力、美容养颜、促消化等保健作用。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种甘枣片的制备方法。
背景技术
枣味甘、性平,入脾、胃经,有补益脾胃、滋养阴血、养心安神、缓和药性的功效;用于治疗脾气虚所致的食少、泄泻、阴血虚所致的妇女脏躁证,病后体虚的人食用大枣也有良好的滋补作用。大枣历来是益气、养血、安神的保健佳品,对高血压、心血管疾病、失眠、贫血等病人都很有益。大枣果肉肥厚,色美味甜,富含蛋白质、脂肪、糖类、维生素、矿物质等营养素,因此大枣历来是益气、养血、安神的保健佳品,对高血压、心血管疾病、失眠、贫血等病人都很有益。大枣不仅是养生保健的佳品,更是护肤美颜的佳品。
甘草性平,味甘,归十二经,是一种补益中草药,有解毒、祛痰、止痛、解痉以至抗癌等药理作用。在中医上,甘草补脾益气、滋咳润肺、缓急解毒、调和诸药性。临床应用分“生用“与“蜜炙”之别,生用主治咽喉肿痛,痛疽疮疡,胃肠道溃疡以及解药毒、食物中毒等;蜜炙主治脾胃功能减退,大便溏薄,乏力发热以及咳嗽、心悸等。除药用之外,食品上也大量用甘草做糕点添加剂,它的甜度是蔗糖的百倍。
发明内容
基于背景技术存在的技术问题,本发明提出了一种甘枣片的制备方法,本发明制得的甘枣片口感好,还具有增强抵抗力、美容养颜、促消化等保健作用。
本发明提出了一种甘枣片的制备方法,包括如下步骤:
S1、取干净的红枣,将其去核,切片,然后将红枣片置于烤箱中烘烤,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,第一次烘烤,取出后再次向红枣干片的表面撒提取物粉末,第二次烘烤,即得甘枣片。
优选地,S1中,红枣片的厚度为2-5mm。
优选地,S1中,烘烤温度为80-90℃,烘烤时间为15-25min。
优选地,S2中,所述甘草、黄芪、陈皮的重量比为8-15:4-10:3-9。
优选地,S2中,所述甘草、黄芪、陈皮的重量比为10-13:6-8:5-8。
优选地,S2中,料液比为1:30-60。
优选地,S2中,料液比为1:40-50。
优选地,S2中,煎煮时间为2-4h。
优选地,S2中,过200-300目筛。
优选地,S3中,所述第一次烘烤为在50-60℃下烘烤10-20min。
优选地,S3中,第二次烘烤为在70-80℃下烘烤6-10min。
本发明的有益效果:本发明制得的红枣片甜味浓郁,肉质非常有韧性,本发明以红枣以主料,添加中草药提取物撒在红枣片的表面,以此来改善红枣片的口感,增添了特殊的香味口感,在改善枣片口感的同时还具有增强枣片保健补益的效果。本发明添加的是甘草、黄芪、陈皮的提取物,其中,甘草具有补脾益气、滋咳润肺、缓急解毒、调和诸药性的功效;黄芪,补气固表、托疮生肌,主治体虚自汗、久泻、脱肛、子宫脱垂、慢性肾炎、体虚浮肿、慢性溃疡、疮口久不愈合;陈皮,理气健脾、燥湿化痰,用于胸脘胀满、食少吐泻、咳嗽痰多;甘草、黄芪、陈皮三者协同作用,使甘枣片不仅具有增强抵抗力、美容养颜、促消化等保健作用,还可增强甘枣片的口感。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种甘枣片的制备方法,包括如下步骤:
S1、取干净的红枣,将其去核,切片,然后将红枣片置于烤箱中烘烤,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,第一次烘烤,取出后再次向红枣干片的表面撒提取物粉末,第二次烘烤,即得甘枣片。
实施例2
一种甘枣片的制备方法,包括如下步骤:
S1、取干净的红枣,将其去核,切片,厚度为5mm,然后将红枣片置于烤箱中在80℃下烘烤25min,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮2h,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过300目筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,在50℃下烘烤20min,取出后再次向红枣干片的表面撒提取物粉末,在70℃下烘烤10min,即得甘枣片;
其中,S2中,所述甘草、黄芪、陈皮的重量比为8:10:3;S2中,料液比为1:60。
实施例3
一种甘枣片的制备方法,包括如下步骤:
S1、取干净的红枣,将其去核,切片,厚度为2mm,然后将红枣片置于烤箱中在90℃下烘烤15min,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮4h,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过200目筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,在60℃下烘烤10min,取出后再次向红枣干片的表面撒提取物粉末,在80℃下烘烤6min,即得甘枣片;
其中,S2中,所述甘草、黄芪、陈皮的重量比为15:4:9;S2中,料液比为1:30。
实施例4
一种甘枣片的制备方法,包括如下步骤:
S1、取干净的红枣,将其去核,切片,厚度为4mm,然后将红枣片置于烤箱中在83℃下烘烤22min,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮2h,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过300目筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,在52℃下烘烤18min,取出后再次向红枣干片的表面撒提取物粉末,在73℃下烘烤9min,即得甘枣片;
其中,S2中,所述甘草、黄芪、陈皮的重量比为10:8:5;S2中,料液比为1:50。
实施例5
一种甘枣片的制备方法,包括如下步骤:
S1、取干净的红枣,将其去核,切片,厚度为3mm,然后将红枣片置于烤箱中在88℃下烘烤17min,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮3h,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过200目筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,在58℃下烘烤13min,取出后再次向红枣干片的表面撒提取物粉末,在78℃下烘烤7min,即得甘枣片;
其中,S2中,所述甘草、黄芪、陈皮的重量比为13:6:8;S2中,料液比为1:40。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种甘枣片的制备方法,其特征在于,包括如下步骤:
S1、取干净的红枣,将其去核,切片,然后将红枣片置于烤箱中烘烤,得到红枣干片;
S2、取甘草、黄芪、陈皮饮片加水煎煮,过滤,获得煎煮液,浓缩,干燥,研磨成粉,过筛,得到提取物粉末;
S3、将红枣干片的表面撒上提取物粉末,第一次烘烤,取出后再次向红枣干片的表面撒提取物粉末,第二次烘烤,即得甘枣片。
2.根据权利要求1所述甘枣片的制备方法,其特征在于,S1中,红枣片的厚度为2-5mm。
3.根据权利要求1所述甘枣片的制备方法,其特征在于,S1中,烘烤温度为80-90℃,烘烤时间为15-25min。
4.根据权利要求1所述甘枣片的制备方法,其特征在于,S2中,所述甘草、黄芪、陈皮的重量比为8-15:4-10:3-9。
5.根据权利要求1或4所述甘枣片的制备方法,其特征在于,S2中,所述甘草、黄芪、陈皮的重量比为10-13:6-8:5-8。
6.根据权利要求1所述甘枣片的制备方法,其特征在于,S2中,料液比为1:30-60;优选地,S2中,料液比为1:40-50。
7.根据权利要求1所述甘枣片的制备方法,其特征在于,S2中,煎煮时间为2-4h。
8.根据权利要求1所述甘枣片的制备方法,其特征在于,S2中,过200-300目筛。
9.根据权利要求1所述甘枣片的制备方法,其特征在于,S3中,所述第一次烘烤为在50-60℃下烘烤10-20min。
10.根据权利要求1所述甘枣片的制备方法,其特征在于,S3中,第二次烘烤为在70-80℃下烘烤6-10min。
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CN107692114A (zh) * | 2017-10-19 | 2018-02-16 | 王凤娇 | 一种红枣片的加工方法 |
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CN107198167A (zh) * | 2017-06-13 | 2017-09-26 | 宁淑敏 | 山药枣片干的加工方法 |
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