CN109222064A - 一种以黑木耳、银耳为主要原料的膨化食品及其制备方法 - Google Patents
一种以黑木耳、银耳为主要原料的膨化食品及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种以黑木耳、银耳为主要原料的膨化食品及其制备方法,所述的膨化食品通过采用黑木耳、银耳、黑芝麻、红枣、山药、燕麦、灵芝孢子粉、酵母提取物、乳酸菌素为原料并进行适当重量配比,制得以黑木耳、银耳为主要原料的膨化食品,具有养颜、滋补肝肾、平衡血压、润肠、清肺、降三高等保健功效,口感好,营养丰富,易于消化吸收。本发明所述膨化食品的加工方法,生产成本低,适用于工业化生产,生产过程中不添加任何有害、有毒物质,食用安全,符合绿色食品及无公害食品的加工要求。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种以黑木耳、银耳为主要原料的膨化食品及其制备方法。
背景技术
膨化食品是六十年代末出现的一种新型食品,国外又称挤压食品,喷爆食品、轻便食品等,以含水份较少的谷类、薯类、豆类等作为主要原料,经过加压、加热处理后使原料本身的体积膨胀,内部的组织结构亦发生了变化,经加工、成型后而制成。由于这类食品的组织结构多孔蓬松,口感香脆、酥甜,具有一定的营养价值,受到青少年人群的欢迎。然而对于膨化食品而言,多为油炸食品,经加压、加热等工艺后使食物本身的体积扩大了数倍,鉴于其为方便快餐食品,所以食品中糖、盐、味精的含量相对其它食品的量就比较多一些,而其他有益营养素的含量则甚少,如长期摄入不但会影响到孩子的食欲,而且食品中过量的调味品对人体也会产生一定的危害性。
黑木耳被誉为“生物阿司匹林”,《本草纲目》中记载木耳治痔、性平、味甘、补气血、止血活血,有滋润、强壮通便之功效。据刘波《中国药用真菌》等书记载,黑木耳治寒温性腰腿疼痛,产后虚弱,抽筋麻木;外伤引起的疼痛,血脉不通,麻木,手足抽搐,崩淋血痢,痔疮,肠风,白带过多;便血,痔疮出血,子宫出血;反胃多痰;误食中毒;年老生疮久不封口;高血压,血管硬化,眼底出血;诸疮溃烂,多脓血,不能结痂者。现代医学实验研究黑木耳,性平味甘,归肺、胃、肝经,具有补气、活血滋润强壮、通便之功效,对痔疮、胆结石、肾结石、膀胱结石等病有食疗作用。黑木耳可防止血液凝固,有助减少动脉硬化,常食可预防脑出血,心肌梗死等致命性疾病的发生。对小白鼠肉瘤180的抑制率为42.5-70%,对艾氏癌症抑制率80%。银耳性平、味甘,归肺、胃、肾经,含有丰富的胶质,多种维生素、矿物质、氨基酸,具有强精补肾、滋肠益胃、补气和血,强心补脑提神,美容嫩肤、延年益寿的功效。银耳还含有酸性异多糖,能增强机体巨噬细胞的吞噬功能,抑制癌细胞生长。
随着社会经济的发展,人们对健康日益关注,对食品的要求也在逐渐提高,尤其是在口味、营养以及养生保健功能方面的需求越来越高。
发明内容
为了解决现有技术存在的上述问题,本发明提供了一种口感好、营养丰富、易于消化吸收、具有保健功效的以黑木耳、银耳为主要原料的膨化食品及其制备方法。
本发明所采用的技术方案为:
一种以黑木耳、银耳为主要原料的膨化食品,原料组分包括:
黑木耳3-8重量份、银耳3-6重量份、黑芝麻1-2重量份、红枣0.5-1.5重量份、山药3-5重量份、燕麦5-10重量份、灵芝孢子粉1-2重量份、酵母提取物0.1-0.2重量份、乳酸菌素0.1-0.2重量份。
进一步优选所述以黑木耳、银耳为主要原料的膨化食品的原料组分包括:
黑木耳5重量份、银耳3重量份、黑芝麻1重量份、红枣1重量份、山药3重量份、燕麦5重量份、灵芝孢子粉1重量份、酵母提取物0.1重量份、乳酸菌素0.1重量份。
所述膨化食品的制备方法,包括如下步骤:
(1)分别取黑木耳和银耳,加水泡发至饱和含水量后,混合磨浆,得到双耳浆液;
(2)取黑芝麻、燕麦、山药和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉、酵母提取物和乳酸菌素,充分混合均匀,得到混合粉;
(3)向步骤(2)所述混合粉中加入双耳浆液,搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先进行加热,再进行反复挤压、揉搓,之后膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料经干燥、粉碎,即得所述膨化食品。
步骤(1)中,磨浆后,所述双耳浆液的粒径≦200目。
步骤(2)中,所述混合粉的粒径为80-150目。
步骤(4)中,进行加热的温度为60-65℃,进行加热的时间为3-4h。
步骤(4)中,进行反复挤压、揉搓的时间为25-35min。
步骤(5)中,进行所述膨化的压力为0.1-0.3Mpa,进行所述膨化的温度为70-100℃。
步骤(5)中,进行所述干燥的温度为70-90℃,进行所述干燥的时间为1-2h。
粉碎后,所述膨化食品的粒径为200-300目。
为了便于理解本发明,下面对本发明中的原料及药效作进一步阐述。
黑木耳,味甘,性平。补气血,润肺,止血。用于气虚血亏,四肢搐搦,肺虚咳嗽,咯血,吐血,衄血,崩漏,高血压病,便秘。
银耳,味甘,性平。补肺益气,养阴润燥。用于病后体虚,肺虚久咳,痰中带血,崩漏,大便秘结,高血压病,血管硬化。
黑芝麻,味甘,性平。补肝肾,益精血,润肠燥。用于头晕眼花,耳鸣耳聋,须发早白,病后脱发,肠燥便秘。
红枣,味甘,性温。补中益气,养血安神。用于脾虚食少,乏力便溏,妇人脏躁。
山药,味甘,性平。补脾养胃,生津益肺,补肾涩精。用于脾虚食少,久泻不止,肺虚喘咳,肾虚遗精,带下,尿频,虚热消渴。麸炒山药补脾健胃。用于脾虚食少,泄泻便溏,白带过多。
燕麦,味甘,性平。收敛止血,固表止汗。用于吐血,血崩,白带,便血,自汗,盗汗。
灵芝孢子粉,灵芝孢子是灵芝在发育后期产生释放来的种子,是灵芝的精华。灵芝孢子粉在自然条件下非常难收集,1吨灵芝大约能收集50到100公斤孢子,极其稀少珍贵。灵芝孢子粉对降低血脂有明显功效,高血脂患者除血液中血脂含量偏高外,还伴有神疲、乏力、头晕目眩、气短、胸闷气憋、食欲不良、腰酸腿软等症状。
酵母提取物,酵母提取物是一种优良的天然调味料,在食品行业中具有广泛的用途。酵母抽提物是以蛋白质含量丰富的食用酵母为原料,采用生物技术,将酵母细胞内的蛋白质、核酸等进行降解后精制而成的天然调味料,主要成分为多肽、氨基酸、呈味核苷酸、B族维生素及微量元素。酵母提取物具有纯天然、营养丰富、味道鲜美醇厚等优点,在食品工业中应用广泛。
本发明的有益效果为:
本发明所述的以黑木耳、银耳为主要原料的膨化食品,通过采用黑木耳、银耳、黑芝麻、红枣、山药、燕麦、灵芝孢子粉、酵母提取物、乳酸菌素为原料并进行适当重量配比,制得以黑木耳、银耳为主要原料的膨化食品,具有养颜、滋补肝肾、平衡血压、润肠、清肺、降三高等保健功效,口感好,营养丰富,易于消化吸收。本发明所述膨化食品的加工方法,生产成本低,适用于工业化生产,生产过程中不添加任何有害、有毒物质,食用安全,符合绿色食品及无公害食品的加工要求。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。显然,所描述的实施例仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
实施例1
本实施例提供一种以黑木耳、银耳为主要原料的膨化食品,原料组分包括:
黑木耳500g、银耳300g、黑芝麻100g、红枣100g、山药300g、燕麦500g、灵芝孢子粉100g、酵母提取物10g、乳酸菌素10g、水800g。
进一步,本实施例提供所述膨化食品的制备方法,包括如下步骤:
(1)分别取黑木耳和银耳,加水泡发至饱和含水量后,混合磨浆,得到粒径为220目的双耳浆液;
(2)取黑芝麻、燕麦、山药和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉、酵母提取物和乳酸菌素,充分混合均匀,得到粒径为120目的混合粉;
(3)向步骤(2)所述混合粉中加入双耳浆液,搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先在62℃进行加热3.5h,再进行反复挤压、揉搓30min,之后在0.2Mpa、85℃条件下进行膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料在80℃干燥1.5h后,粉碎至粒径为250目,即得所述膨化食品。
实施例2
本实施例提供一种以黑木耳、银耳为主要原料的膨化食品,原料组分包括:
黑木耳300g、银耳500g、黑芝麻200g、红枣100g、山药400g、燕麦400g、灵芝孢子粉100g、酵母提取物20g、乳酸菌素20g、水800g。
进一步,本实施例提供所述膨化食品的制备方法,包括如下步骤:
(1)分别取黑木耳和银耳,加水泡发至饱和含水量后,混合磨浆,得到粒径为240目的双耳浆液;
(2)取黑芝麻、燕麦、山药和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉、酵母提取物和乳酸菌素,充分混合均匀,得到粒径为150目的混合粉;
(3)向步骤(2)所述混合粉中加入双耳浆液,搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先在65℃进行加热3h,再进行反复挤压、揉搓35min,之后在0.3Mpa、100℃条件下保持20min,再瞬间将温度和压力降低,进行膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料在90℃干燥1h后,粉碎至粒径为300目,即得所述膨化食品。
实施例3
本实施例提供一种以黑木耳、银耳为主要原料的膨化食品,原料组分包括:
黑木耳800g、银耳600g、黑芝麻200g、红枣100g、山药500g、燕麦1000g、灵芝孢子粉200g、酵母提取物20g、乳酸菌素20g、水1500g。
进一步,本实施例提供所述膨化食品的制备方法,包括如下步骤:
(1)分别取黑木耳和银耳,加水泡发至饱和含水量后,混合磨浆,得到粒径为200目的双耳浆液;
(2)取黑芝麻、燕麦、山药和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉、酵母提取物和乳酸菌素,充分混合均匀,得到粒径为80目的混合粉;
(3)向步骤(2)所述混合粉中加入双耳浆液,搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先在60℃进行加热4h,再进行反复挤压、揉搓25min,之后在0.1Mpa、70℃条件下保持20min,再瞬间将温度和压力降低,进行膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料在70℃干燥2h后,粉碎至粒径为200目,即得所述膨化食品。
对比例1
本对比例提供一种膨化食品,采用的原料组分与实施例1完全相同,区别在于:黑木耳和银耳不经湿法磨浆,具体如下:
(1)取黑木耳和银耳,分别干燥后磨粉,得到粒径均为220目的黑木耳粉和银耳粉;
(2)取黑芝麻、燕麦、山药和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉、酵母提取物和乳酸菌素,充分混合均匀,得到粒径为80目的混合粉;
(3)向步骤(2)所述混合粉中加入步骤(1)所述黑木耳粉和银耳粉,之后加水进行充分搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先在60℃进行加热4h,再进行反复挤压、揉搓25min,之后在0.1Mpa、70℃条件下保持20min,再瞬间将温度和压力降低,进行膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料在70℃干燥2h后,粉碎至粒径为200目,即得膨化食品。
对比例2
本对比例提供一种膨化食品,与实施例1的区别在于:采用的原料组分不包括山药、酵母提取物、乳酸菌素。
本实施例提供该膨化食品的制备方法,包括如下步骤:
(1)分别取黑木耳和银耳,加水泡发至饱和含水量后,混合磨浆,得到粒径为220目的双耳浆液;
(2)取黑芝麻、燕麦和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉,充分混合均匀,得到粒径为120目的混合粉;
(3)向步骤(2)所述混合粉中加入双耳浆液,搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先在62℃进行加热3.5h,再进行反复挤压、揉搓30min,之后在0.2Mpa、85℃条件下进行膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料在80℃干燥1.5h后,粉碎至粒径为250目,即得膨化食品。
实验例
对本发明实施例1-3、对比例1-2所得膨化食品进行感观检测,具体如下:
1、感官评价方法:由10位以上研究人员组成感观评定小组,对组织状态、风味、口感综合打分,取平均值,总分100分,评分标准和评分结果分别如表1和表2所示。
表1-评分标准
表2-评分结果
从表2中可以看出,实施例1-3得到膨化食品的溶水后状态、味道、口感均明显优于对比例1和对比例2,即将黑木耳、银耳磨浆后膨化以及向原料中加入山药粉、酵母提取物、乳酸菌素均可以明显改善膨化食品的溶水后状态、味道和口感。
2、选取30名身体健康的志愿者,分3组,每组10人,每天分别食用实施例1、对比例1、对比例2制备得到的膨化食品100g,持续15天,记录15天内出现消化不良的人数。
表3-食用膨化食品后出现消化不良的人数统计
样品 | 消化不良 |
实施例1 | 无 |
对比例1 | 5 |
对比例2 | 3 |
从表3可以看出,本发明方法通过将黑木耳、银耳磨浆后膨化,并加入山药粉、酵母提取物、乳酸菌素,可有效避免消化不良。
以上所述,仅为本发明的具体实施方式,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,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种以黑木耳、银耳为主要原料的膨化食品,其特征在于,原料组分包括:
黑木耳3-8重量份、银耳3-6重量份、黑芝麻1-2重量份、红枣0.5-1.5重量份、山药3-5重量份、燕麦5-10重量份、灵芝孢子粉1-2重量份、酵母提取物0.1-0.2重量份、乳酸菌素0.1-0.2重量份。
2.根据权利要求1所述的以黑木耳、银耳为主要原料的膨化食品,其特征在于,原料组分包括:
黑木耳5重量份、银耳3重量份、黑芝麻1重量份、红枣1重量份、山药3重量份、燕麦5重量份、灵芝孢子粉1重量份、酵母提取物0.1重量份、乳酸菌素0.1重量份。
3.权利要求1或2所述膨化食品的制备方法,其特征在于,包括如下步骤:
(1)分别取黑木耳和银耳,加水泡发至饱和含水量后,混合磨浆,得到双耳浆液;
(2)取黑芝麻、燕麦、山药和红枣,经分别打粉后,充分混合均匀,加入灵芝孢子粉、酵母提取物和乳酸菌素,充分混合均匀,得到混合粉;
(3)向步骤(2)所述混合粉中加入双耳浆液,搅拌均匀,得到双耳面团;
(4)将步骤(3)所述双耳面团先进行加热,再进行反复挤压、揉搓,之后膨化,得到膨化后物料;
(5)步骤(4)所述膨化后物料经干燥、粉碎,即得所述膨化食品。
4.根据权利要求3所述的制备方法,其特征在于,步骤(1)中,磨浆后,所述双耳浆液的粒径≦200目。
5.根据权利要求3所述的制备方法,其特征在于,步骤(2)中,所述混合粉的粒径为80-150目。
6.根据权利要求3所述的制备方法,其特征在于,步骤(4)中,进行加热的温度为60-65℃,进行加热的时间为3-4h。
7.根据权利要求3所述的制备方法,其特征在于,步骤(4)中,进行反复挤压、揉搓的时间为25-35min。
8.根据权利要求3所述的制备方法,其特征在于,步骤(5)中,进行所述膨化的压力为0.1-0.3Mpa,进行所述膨化的温度为70-100℃。
9.根据权利要求3所述的制备方法,其特征在于,步骤(5)中,进行所述干燥的温度为70-90℃,进行所述干燥的时间为1-2h。
10.根据权利要求3所述的制备方法,其特征在于,粉碎后,所述膨化食品的粒径为200-300目。
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CN107874113A (zh) * | 2017-09-30 | 2018-04-06 | 吉林明兴农产品有限公司 | 一种具有保健功能的玉米糊 |
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CN112352946A (zh) * | 2020-10-10 | 2021-02-12 | 容科培 | 一种黑白双耳保健精华膏的制造工艺 |
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