CN108925735A - 一种牛蒡酥及其制备方法 - Google Patents
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Abstract
一种牛蒡酥及其制备方法，主要由以下重量份的组分制成：牛蒡10‑20份，枸杞3‑5份，桑葚3‑5份，莲子3‑5份，山楂3‑5份，红枣提取物1‑2份，黑芝麻3‑5份，核桃粉3‑5份，糯米粉3‑5份，花生仁3‑5份，葵花籽3‑5份，桂花3‑5份，维生素c 1‑2份，麦芽糖3‑5份。本发明的目的在于提供一种牛蒡酥及其制备方法，将牛蒡用来加工牛蒡酥，提高牛蒡的利用率，不仅能最大程度的保持牛蒡原有的风味，而且具有香、酥、脆、甜，口味纯正，低脂肪，低热量的特点，既美味，又营养。
Description
技术领域
本发明涉及一种牛蒡酥及其制备方法，属于休闲食品技术领域。
背景技术
牛蒡享有“蔬菜之王”的美称，每100g鲜牛蒡中约含水分83.5g、蛋白质2.1g、脂肪0.2g、VB10.20mg、VB20.45mg、尼克酸4.37mg、VC60.02mg、钾114.4mg、钙46.2mg、镁73.8mg、铁49.7mg，以及铜、锌、锰、硒等微量元素和菊科植物中特有的菊糖，因而具有较高营养价值和医疗保健作用。中医认为牛蒡具有疏风散热、宣肺透疹、解毒利咽等功效，可用于治疗风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛等病症，西医认为牛蒡不仅具有利尿、消积、祛痰止泄等药理作用，还能用于便秘、高血压、高胆固醇等病症的食疗。由于牛蒡具有食用与药用双重价值，且资源丰富，综合开发简便易行，被国家***认定为“新资源食品”。
牛蒡所含的纤维可以促进大肠蠕动，帮助排便，降低体内胆固醇，减少毒素、废物在体内积存，达到预防中风和防治胃癌、子宫癌的功效。西医认为它除了具有利尿、消积、祛痰止泄等药理作用外，还用于便秘、高血压、高胆固醇症的食疗。中医认为有疏风散热、宣肺透疹、解毒利咽等功效，可用于风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛。研究表明，牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用，是非常理想的天然保健食品。中国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面：有促进生长作用、有抑制肿瘤生长的物质和有抗菌和抗真菌作用。
但是目前市场上的牛蒡休闲食品很少，以至于牛蒡的利用率很低，远远发挥不到牛蒡该发挥的作用。
发明内容
本发明的目的在于提供一种牛蒡酥及其制备方法，将牛蒡用来加工牛蒡酥，提高牛蒡的利用率，不仅能最大程度的保持牛蒡原有的风味，而且具有香、酥、脆、甜，口味纯正，低脂肪，低热量的特点，既美味，又营养。
为实现上述目的，一种牛蒡酥，由以下重量份的组分制成：牛蒡10-20份，枸杞3-5份，桑葚3-5份，莲子3-5份，山楂3-5份，红枣提取物1-2份，黑芝麻3-5份，核桃粉3-5份，糯米粉3-5份，花生仁3-5份，葵花籽3-5份，桂花3-5份，维生素c 1-2份，麦芽糖3-5份。
优选的，所述牛蒡酥，由以下重量份的组分制成：牛蒡15份，枸杞4份，桑葚4份，莲子4份，山楂4份，红枣提取物1.5份，黑芝麻4份，核桃粉4份，糯米粉4份，花生仁4份，葵花籽4份，桂花4份，维生素c1.5份，麦芽糖4份。
进一步的，所述红枣提取物通过以下步骤制得：取清洗后的红枣，在40-45℃温水中浸提13-24h，过滤后得提取液Ⅰ和残渣Ⅰ，再对残渣Ⅰ在50-80℃热水中浸提6-8h，过滤后得提取液Ⅱ和残渣Ⅱ，将提取液Ⅰ和提取液Ⅱ均匀混合得到红枣提取物。
一种牛蒡酥的制备方法，包括以下步骤：
(1)选择无虫眼、无霉变斑点、无干裂的牛蒡；将牛蒡洗净，放入蒸锅中蒸熟，时间为20-30min；
(2)将步骤(1)中蒸熟的牛蒡剥皮，捣碎，得到牛蒡泥；
(3)将麦芽糖放入温水中熔化，温水为40-50℃，得到麦芽糖水，备用；
(4)将枸杞，桑葚，莲子，山楂放入食物搅拌机中搅碎，并混合均匀，得到混合物一；
(5)将步骤(4)中的混合物一与黑芝麻，核桃粉，糯米粉，桂花，红枣提取物混合搅拌均匀，并与步骤(2)中的牛蒡泥混合，得到混合物二；
(6)在步骤(5)中的混合物二中加入步骤(3)中的麦芽糖水，再加入花生仁，葵花籽，维生素c，即可得到牛蒡酥泥；
(7)将调配好的牛蒡酥泥放入模具中使其成型，再脱去模具，即得到牛蒡酥糖坯；
(8)将牛蒡酥糖坯放入烘干设备中进行烘干，温度控制为200-220℃，时间20-30min，烘干至含水量重量百分比10％以下，静置冷却，制得牛蒡酥糖；
(9)将牛蒡酥糖进行整形分级并包装，放入通风干燥环境中贮藏。
与现有技术相比，本发明以具有保健功能的牛蒡作为主要原料，辅加枸杞，桑葚，莲子，山楂，红枣提取物，黑芝麻，核桃粉，糯米粉，花生仁，葵花籽，桂花，维生素c，麦芽糖等物质，强化了牛蒡酥中的保健成份，将牛蒡用来加工牛蒡酥，提高牛蒡的利用率，不仅能最大程度的保持牛蒡原有的风味，而且具有香、酥、脆、甜，口味纯正，低脂肪，低热量的特点，既美味，又营养。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例一
一种牛蒡酥，由以下重量份的组分制成：牛蒡10份，枸杞3份，桑葚3份，莲子3份，山楂3份，红枣提取物1份，黑芝麻3份，核桃粉3份，糯米粉3份，花生仁3份，葵花籽3份，桂花3份，维生素c 1份，麦芽糖3份。
进一步的，所述红枣提取物通过以下步骤制得：取清洗后的红枣，在40-45℃温水中浸提13-24h，过滤后得提取液Ⅰ和残渣Ⅰ，再对残渣Ⅰ在50-80℃热水中浸提6-8h，过滤后得提取液Ⅱ和残渣Ⅱ，将提取液Ⅰ和提取液Ⅱ均匀混合得到红枣提取物。
一种牛蒡酥的制备方法，包括以下步骤：
(1)选择无虫眼、无霉变斑点、无干裂的牛蒡；将牛蒡洗净，放入蒸锅中蒸熟，时间为20-30min；
(2)将步骤(1)中蒸熟的牛蒡剥皮，捣碎，得到牛蒡泥；
(3)将麦芽糖放入温水中熔化，温水为40-50℃，得到麦芽糖水，备用；
(4)将枸杞，桑葚，莲子，山楂放入食物搅拌机中搅碎，并混合均匀，得到混合物一；
(5)将步骤(4)中的混合物一与黑芝麻，核桃粉，糯米粉，桂花，红枣提取物混合搅拌均匀，并与步骤(2)中的牛蒡泥混合，得到混合物二；
(6)在步骤(5)中的混合物二中加入步骤(3)中的麦芽糖水，再加入花生仁，葵花籽，维生素c，即可得到牛蒡酥泥；
(7)将调配好的牛蒡酥泥放入模具中使其成型，再脱去模具，即得到牛蒡酥糖坯；
(8)将牛蒡酥糖坯放入烘干设备中进行烘干，温度控制为200-220℃，时间20-30min，烘干至含水量重量百分比10％以下，静置冷却，制得牛蒡酥糖；
(9)将牛蒡酥糖进行整形分级并包装，放入通风干燥环境中贮藏。
本实施例制得的产品供一组30人连续饮用5～8个月，其反应均良好，口味佳。
实施例二
一种牛蒡酥，由以下重量份的组分制成：牛蒡15份，枸杞4份，桑葚4份，莲子4份，山楂4份，红枣提取物1.5份，黑芝麻4份，核桃粉4份，糯米粉4份，花生仁4份，葵花籽4份，桂花4份，维生素c1.5份，麦芽糖4份。
上述牛蒡酥制备方法同实施例一。
对实施例二制得的牛蒡酥的感官评价如下：其反应均良好，口味佳。
实施例三
牛蒡20份，枸杞5份，桑葚5份，莲子5份，山楂5份，红枣提取物2份，黑芝麻5份，核桃粉5份，糯米粉5份，花生仁5份，葵花籽5份，桂花5份，维生素c2份，麦芽糖5份。
上述牛蒡酥的制备方法同实施例一。
对实施例三制得的牛蒡复合饮料的感官评价如下：其反应均良好，口味佳。
Claims (4)
1.一种牛蒡酥，其特征在于，由以下重量份的组分制成：牛蒡10-20份，枸杞3-5份，桑葚3-5份，莲子3-5份，山楂3-5份，红枣提取物1-2份，黑芝麻3-5份，核桃粉3-5份，糯米粉3-5份，花生仁3-5份，葵花籽3-5份，桂花3-5份，维生素c 1-2份，麦芽糖3-5份。
2.根据权利要求1所述的一种牛蒡酥，其特征在于，由以下重量份的组分制成：牛蒡15份，枸杞4份，桑葚4份，莲子4份，山楂4份，红枣提取物1.5份，黑芝麻4份，核桃粉4份，糯米粉4份，花生仁4份，葵花籽4份，桂花4份，维生素c1.5份，麦芽糖4份。
3.根据权利要求1或2所述的一种牛蒡酥，其特征在于，所述红枣提取物通过以下步骤制得：取清洗后的红枣，在40-45℃温水中浸提13-24h，过滤后得提取液Ⅰ和残渣Ⅰ，再对残渣Ⅰ在50-80℃热水中浸提6-8h，过滤后得提取液Ⅱ和残渣Ⅱ，将提取液Ⅰ和提取液Ⅱ均匀混合得到红枣提取物。
4.一种牛蒡酥的制备方法，其特征在于：包括以下步骤：
(1)选择无虫眼、无霉变斑点、无干裂的牛蒡；将牛蒡洗净，放入蒸锅中蒸熟，时间为20-30min；
(2)将步骤(1)中蒸熟的牛蒡剥皮，捣碎，得到牛蒡泥；
(3)将麦芽糖放入温水中熔化，温水为40-50℃，得到麦芽糖水，备用；
(4)将枸杞，桑葚，莲子，山楂放入食物搅拌机中搅碎，并混合均匀，得到混合物一；
(5)将步骤(4)中的混合物一与黑芝麻，核桃粉，糯米粉，桂花，红枣提取物混合搅拌均匀，并与步骤(2)中的牛蒡泥混合，得到混合物二；
(6)在步骤(5)中的混合物二中加入步骤(3)中的麦芽糖水，再加入花生仁，葵花籽，维生素c，即可得到牛蒡酥泥；
(7)将调配好的牛蒡酥泥放入模具中使其成型，再脱去模具，即得到牛蒡酥糖坯；
(8)将牛蒡酥糖坯放入烘干设备中进行烘干，温度控制为200-220℃，时间20-30min，烘干至含水量重量百分比10％以下，静置冷却，制得牛蒡酥糖；
(9)将牛蒡酥糖进行整形分级并包装，放入通风干燥环境中贮藏。
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