CN109170102A - 一种补气养血山楂片 - Google Patents
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- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 8
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- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 8
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- 239000009636 Huang Qi Substances 0.000 claims abstract description 7
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- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 6
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种补气养血山楂片,涉及食品加工技术领域。其特征在于,由下述重量份原料组成:山楂200份、黄芪33份、当归7份、豆渣25份、葡萄5份、芒果3份、白菜6份、酸奶4份、板栗仁35份、橄榄油2份、乳酸菌0.1份、白砂糖12份。本发明的有益效果是;奶香浓郁,清甜可口,营养丰富,具有补气养血、润燥滑肠的功效。适应于气血两虚,消化不良的人群食用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种补气养血山楂片。
背景技术
目前,市场上销售的山楂片口味单一,且不具有保健功效,已不能满足消费者日益增长的需求。
发明内容
为了克服如上所述的问题,本发明提供一种补气养血山楂片,以弥补其不足。
本发明解决其技术问题所采取的技术方案是:一种补气养血山楂片,其特征在于,由下述重量份原料组成:山楂200份、黄芪33份、当归7份、豆渣25份、葡萄5份、芒果3份、白菜6份、酸奶4份、板栗仁35份、橄榄油2份、乳酸菌0.1份、白砂糖12份。其生产步骤如下:(1)将黄芪、当归加6-7倍的水,文火煎煮30-35分钟,过滤除渣,得到药液,备用;(2)将山楂送入蒸锅,大火蒸50-60分钟后出料,加药液打浆,然后加入白砂糖,小火加热搅拌,熬至浓稠,得到浓稠浆,备用;(3)取葡萄、芒果和白菜混合,加3-4倍的水打浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时,得到发酵果蔬汁,备用;(4)将板栗仁放入油锅,大火炸制8-10分钟后捞出、沥干,加发酵果蔬汁研磨匀质,小火熬膏,得到浓稠膏,备用;(5)将豆渣与橄榄油混合入锅,小火炒制10-12分钟后出锅,所得物料与酸奶混合且搅拌均匀,烘干后进行超微粉碎,得到超微粉,备用;(6)将浓稠浆、浓稠膏和超微粉混合且搅拌均匀,然后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得一种补气养血山楂片。
上述中药的功效与作用是:山楂:破气行瘀,消积化滞;黄芪:补气升阳,固表止汗,利尿消肿,托疮生肌;当归:补血调经,活血止痛,润燥滑肠。
本发明的有益效果是:奶香浓郁,清甜可口,营养丰富,具有补气养血、润燥滑肠的功效。适应于气血两虚,消化不良的人群食用。
具体实施方式
下面结合具体实施例,进一步阐述本发明。
实施例
一种补气养血山楂片,其特征在于,由下述重量份原料组成:山楂200千克、黄芪33千克、当归7千克、豆渣25千克、葡萄5千克、芒果3千克、白菜6千克、酸奶4千克、板栗仁35千克、橄榄油2千克、乳酸菌0.1千克、白砂糖12千克。其生产步骤如下:将黄芪、当归加6倍的水,文火煎煮30分钟,过滤除渣,得到药液,备用;将山楂送入蒸锅,大火蒸50分钟后出料,加药液打浆,然后加入白砂糖,小火加热搅拌,熬至浓稠,得到浓稠浆,备用;取葡萄、芒果和白菜混合,加3倍的水打浆,过滤除渣,所得滤液在35℃下接入乳酸菌,发酵2小时,得到发酵果蔬汁,备用;将板栗仁放入油锅,大火炸制8分钟后捞出、沥干,加发酵果蔬汁研磨匀质,小火熬膏,得到浓稠膏,备用;将豆渣与橄榄油混合入锅,小火炒制10分钟后出锅,所得物料与酸奶混合且搅拌均匀,烘干后进行超微粉碎,得到超微粉,备用;将浓稠浆、浓稠膏和超微粉混合且搅拌均匀,然后倒在烘盘上刮平,摊成厚度为4mm的薄层,烘干后切分成型,即得一种补气养血山楂片。
Claims (2)
1.一种补气养血山楂片,其特征在于,由下述重量份原料组成:山楂200份、黄芪33份、当归7份、豆渣25份、葡萄5份、芒果3份、白菜6份、酸奶4份、板栗仁35份、橄榄油2份、乳酸菌0.1份、白砂糖12份。
2.根据权利要求1所述的一种补气养血山楂片,其特征在于,生产步骤如下:(1)将黄芪、当归加6-7倍的水,文火煎煮30-35分钟,过滤除渣,得到药液,备用;(2)将山楂送入蒸锅,大火蒸50-60分钟后出料,加药液打浆,然后加入白砂糖,小火加热搅拌,熬至浓稠,得到浓稠浆,备用;(3)取葡萄、芒果和白菜混合,加3-4倍的水打浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时,得到发酵果蔬汁,备用;(4)将板栗仁放入油锅,大火炸制8-10分钟后捞出、沥干,加发酵果蔬汁研磨匀质,小火熬膏,得到浓稠膏,备用;(5)将豆渣与橄榄油混合入锅,小火炒制10-12分钟后出锅,所得物料与酸奶混合且搅拌均匀,烘干后进行超微粉碎,得到超微粉,备用;(6)将浓稠浆、浓稠膏和超微粉混合且搅拌均匀,然后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得一种补气养血山楂片。
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CN112021493A (zh) * | 2020-02-12 | 2020-12-04 | 善恩康生物科技(苏州)有限公司 | 一种含活性益生菌的山楂片及其制备方法 |
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CN104026498A (zh) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | 一种麦香果蔬山楂片及其制备方法 |
CN104026321A (zh) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | 一种奶香豆渣山楂片及其制备方法 |
CN104026322A (zh) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | 一种红薯山楂片及其制备方法 |
CN104543839A (zh) * | 2015-01-09 | 2015-04-29 | 李柏松 | 一种鸭血山楂片及其制备方法 |
WO2016206304A1 (zh) * | 2015-06-26 | 2016-12-29 | 付建设 | 红枣山楂果酱 |
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CN104026498A (zh) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | 一种麦香果蔬山楂片及其制备方法 |
CN104026321A (zh) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | 一种奶香豆渣山楂片及其制备方法 |
CN104026322A (zh) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | 一种红薯山楂片及其制备方法 |
CN104543839A (zh) * | 2015-01-09 | 2015-04-29 | 李柏松 | 一种鸭血山楂片及其制备方法 |
WO2016206304A1 (zh) * | 2015-06-26 | 2016-12-29 | 付建设 | 红枣山楂果酱 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN112021493A (zh) * | 2020-02-12 | 2020-12-04 | 善恩康生物科技(苏州)有限公司 | 一种含活性益生菌的山楂片及其制备方法 |
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