CN109275771A - 一种芝麻糕及其制作工艺 - Google Patents
一种芝麻糕及其制作工艺 Download PDFInfo
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- CN109275771A CN109275771A CN201710929081.7A CN201710929081A CN109275771A CN 109275771 A CN109275771 A CN 109275771A CN 201710929081 A CN201710929081 A CN 201710929081A CN 109275771 A CN109275771 A CN 109275771A
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Abstract
本发明公开了一种芝麻糕及其制作工艺,步骤:(1)将黑芝麻、核桃、南瓜籽在100‑110℃下烘焙60‑100分钟,研磨至细度为120目;(2)取黑蒜、黑加仑、黑桑葚、黑枸杞鲜果,破壁搅拌为果浆;(3)在果浆中加入麦芽糖、蜂蜜、亚麻籽油、葡萄籽油、黑藻糖、竹盐,搅拌;(4)将步骤(1)与步骤(3)产物混合,搅拌、加压成型,切成小块,进行包装;芝麻糕按质量份包括黑芝麻20‑50份、核桃10‑30份、南瓜籽10‑30份、麦芽糖20‑40份、蜂蜜5‑10份、黑蒜3‑10份、黑加仑3‑10份、黑桑葚3‑10份、亚麻籽油3‑10份、葡萄籽油3‑10份、海藻糖3‑10份、黑枸杞3‑10份、竹盐0.5‑1份。
Description
技术领域
本发明涉及一种芝麻糕及其制作工艺。
背景技术
糕点是人们常见的食品之一,通常为经过调制加工、熟制加工等制成的具有一定色香味形的一种营养食品。中国的糕点历史悠久,营养丰富,含有较多的脂肪、蛋白质、糖类等多种营养素,口味和质地多以香、甜、软、酥、脆,是以人们生活习惯和喜好为基础的食品。
道法自然,饮食养生。人体顺应四时气候变化,从自然万物中涉及营养精华,是中华养生哲学核心。养生之道,莫先于饮食。“饮食养生”是传统养生精髓与养生智慧。以自然之道,养自然之身,芝麻是大自然赐予我们的优质食物。芝麻、核桃、南瓜籽中含有对人体有益的不饱和脂肪酸。膳食中不饱和脂肪酸不足时,易产生病症,如血中低密度脂蛋白和低密度胆固醇增加,产生动脉粥样硬化,诱发心脑血管病;ω-3不饱和脂肪酸是大脑和脑神经的重要营养成份,摄入不足将影响记忆力和思维力,对婴幼儿将影响智力发育,对老年人将产生老年痴呆症;芝麻还具有乌发、补肾气等作用。芝麻糕糕质细嫩,柔熟化渣,甜香爽口,风味独特。芝麻营养丰富含有人体需要的多种微量元素,是传统的食物补品。传统的芝麻糕制作工艺是将五谷放到锅里高温炒熟,表皮易被破坏,营养成分流失或在高温下裂解,不饱和脂肪酸在高温下转变为饱和脂肪酸,产生毒素,人们食用后容易“上火”长痘。
现代的改进中,在传统芝麻糕中加入鲜果果浆,使其含鲜果固有的丰富维生素、氨基酸、微量元素等营养成份,嫩糯细腻,口感独特,是纯天然的营养健康食品。但鲜果中含有的营养成分在高温下不易保留。同时为了避免果浆腐败,保证色泽和口感,通常还需要加入大量的防腐剂、香精和色素等,与芝麻糕养生健体的初衷相背离。
发明内容
本发明的目的在于克服现有技术的不足之处,提供了一种芝麻糕及其制作工艺,解决了上述背景技术中易“上火”、营养成分流失、加入大量添加剂等问题。
本发明解决其技术问题所采用的技术方案是:一种芝麻糕,按质量份包括如下组分:
黑芝麻20-50份、核桃10-30份、南瓜籽10-30份、麦芽糖20-40份、蜂蜜5-10份、黑蒜3-10份、黑加仑3-10份、黑桑葚3-10份、亚麻籽油3-10份、葡萄籽油3-10份、海藻糖3-10份、黑枸杞3-10份、竹盐0.5-1份。
在本发明一较佳实施例中,一种芝麻糕按质量份包括如下组分:
黑芝麻30份、核桃15份、南瓜籽15份、麦芽糖25份、蜂蜜6份、黑蒜6份、黑加仑6份、黑桑葚6份、亚麻籽油5份、葡萄籽油5份、海藻糖3份、黑枸杞3份、竹盐0.6份。
在本发明一较佳实施例中,一种芝麻糕按质量份由如下组分组成:
黑芝麻20-50份、核桃10-30份、南瓜籽10-30份、麦芽糖20-40份、蜂蜜5-10份、黑蒜3-10份、黑加仑3-10份、黑桑葚3-10份、亚麻籽油3-10份、葡萄籽油3-10份、海藻糖3-10份、黑枸杞3-10份、竹盐0.5-1份。
在本发明一较佳实施例中,一种芝麻糕按质量份由如下组分组成:
黑芝麻30份、核桃15份、南瓜籽15份、麦芽糖25份、蜂蜜6份、黑蒜6份、黑加仑6份、黑桑葚6份、亚麻籽油5份、葡萄籽油5份、海藻糖3份、黑枸杞3份、竹盐0.6份。
在本发明一较佳实施例中,所述芝麻糕质量为19g。
本发明还提供了一种芝麻糕的制作工艺,包括如下步骤:
(1)将黑芝麻、核桃、南瓜籽在100-110℃下烘焙60-100分钟,研磨至细度为120目,得到五谷粉末,其中黑芝麻20-50质量份、核桃10-30质量份、南瓜籽10-30质量份;
(2)取3-10质量份的黑蒜、3-10质量份的黑加仑、3-10份的黑桑葚、3-10质量份的黑枸杞鲜果,破壁搅拌至细度为80目的果浆;
(3)在上述果浆中加入20-40质量份的麦芽糖、5-10质量份的蜂蜜、3-10质量份的亚麻籽油、3-10质量份的葡萄籽油、3-10质量份的黑藻糖、0.5-1质量份的竹盐,搅拌均匀,得到酱料;
(4)将步骤(1)五谷粉末与步骤(3)酱料混合,搅拌均匀,加压成型,之后切成小块,进行包装。
在本发明一较佳实施例中,一种芝麻糕的制作工艺,包括如下步骤:
(1)将黑芝麻、核桃、南瓜籽在100℃下烘焙60-100分钟,研磨至细度为120目,得到五谷粉末,其中黑芝麻30质量份、核桃15质量份、南瓜籽15质量份;
(2)取6质量份的黑蒜、6质量份的黑加仑、6份的黑桑葚、3质量份的黑枸杞鲜果,破壁搅拌至细度为80目的果浆;
(3)在上述果浆中加入25质量份的麦芽糖、6质量份的蜂蜜、5质量份的亚麻籽油、5质量份的葡萄籽油、3质量份的黑藻糖、0.6质量份的竹盐,搅拌均匀,得到酱料;
(4)将步骤(1)五谷粉末与步骤(3)酱料混合,搅拌均匀,加压成型,之后切成小块,进行包装。
在本发明一较佳实施例中,步骤(4)切成小块,每块质量为19g。
本技术方案与背景技术相比,它具有如下优点:
(1)五谷烘焙温度维持在100℃左右,不超过芝麻、核桃、南瓜籽油脂的沸点,有效减少了原有的不饱和脂肪酸在加热过程氧化形成自由基、加速细胞老化及癌症的产生;
(2)冷压榨亚麻籽油和葡萄籽油是天然保鲜剂;高浓度的麦芽糖浆可以保住食品不被氧化;蜂蜜含有天然酵素因子,有抗菌和抗氧的作用;竹盐有抗菌和极强还原力,同时起到提鲜作用;海藻糖是由葡萄糖分子以及多种异构体合成而成,起到保护营养成分不被破坏和提鲜的作用,本发明芝麻糕无添加任何无添加剂,产品稳定性高。
(3)本发明芝麻糕制作简单、原料易取、食用方便、营养丰富。
具体实施方式
下面结合实施例具体说明本发明的内容:
实施例1
本实施例芝麻糕的制作方法包括如下步骤:(1)将30质量份的黑芝麻、15质量份的核桃、15质量份的南瓜籽在100-110℃下烘焙60-100分钟,研磨至细度为120目,得到五谷粉末;
(2)取6质量份的黑蒜、6质量份的黑加仑、6份的黑桑葚、3质量份的黑枸杞鲜果,在低温下破壁搅拌至细度为80目,得到果浆;
(3)在上述果浆中加入25质量份的纯麦芽糖糖浆、6质量份的蜂蜜、5质量份的亚麻籽油、5质量份的葡萄籽油、3质量份的黑藻糖、0.6质量份的竹盐,搅拌均匀,得到酱料;
(4)将步骤(1)五谷粉末与步骤(3)酱料混合,搅拌均匀,加压成型,之后切成小块,每块质量为19g,并进行包装。
本实施例制作而成的芝麻糕每块含有黑芝麻30质量份、核桃15质量份、南瓜籽15质量份、麦芽糖25质量份、蜂蜜6质量份、黑蒜6质量份、黑加仑6质量份、黑桑葚6质量份、亚麻籽油5质量份、葡萄籽油5质量份、海藻糖3质量份、黑枸杞3质量份、竹盐0.6质量份。
本实施例的原料均为市面上易采购取得的,其中麦芽糖浓度为80%以上的高浓度麦芽糖,黑加仑、黑桑葚、黑枸杞原料均为鲜果,其制作而成的芝麻糕含有丰富的营养成分,可作日常零食或代餐食品食用,通常一顿食用3块即可达到该顿所需的营养标准。
本发明的原料之一核桃被中医称为“脑为元神之府。”脑是精髓和神明高度汇聚之处,人之视觉、听觉、嗅觉、感觉、思维记忆力等,都是由于脑的作用。这说明脑是人体极其重要的器官,是生命重要所在。一般是以补肝肾、益精血,益元气、活血脉为主。积精健脑脑为髓海,肾主精生髓。若肾精满盈则髓海充实,故积精可以健脑。仅拿血管与头发来说,人体中的血管据说有上千亿条之多,织网一样遍布全身,每天心脏流出的血液从出发到回收,接近几万公里的行程,几乎就是绕地球赤道一周的距离(4万公里)。而最细微的毛细血管只有2-8微米,因为细而薄,可以方便地与细胞亲密接触,让血管中的血液渗入细胞,并方便地将细胞中的代谢产物输送出来,完成血液营养与代谢产物的置换,以保证生命最基本组织细胞的***与新生。东方人的正常头发有120微米,是血管的二十倍左右,这细微的发丝,从横切面来看,可以分为毛小皮,毛皮质,毛髓质三层。毛小皮是最外面一层,负责头发的锁水与保湿;毛皮质是中间一层,负责营养的储存;毛髓质(毛髓腔)是最里面一层,负责营养与黑色素的输送。人体头部,是毛细血管最丰富的地方,因为头部是人体小宇宙的太阳,这个地方必须保证丰富的血液供给,确保大脑这颗太阳照亮人体的山川河流,岛屿丘陵;确保大脑这个人体指挥部,发号施令,调度有序。头部众多的毛细血管,也可以统称为微循环***,微循环除了给大脑提供充足营养与氧气,也给头发提供充足的营养,如果微循环出现故障,比如淤积、关闭,头发自然失去养分而枯萎。
本发明原料中的黑枸杞对应心脏,黑枸杞在《四部医典》、《晶珠本草》等藏药经典著作中均有记载,用于治疗心热病、心脏病、***、停经等。其功能作用颇具主宰、统摄是意思,故古人称之为“君主之官”足见极其重要性。心主血脉:心脏健康状态直接表现为我们颜面。心的功能正常与否,常可从面部皮肤色泽反应出来。心气旺盛、血脉充盈、则面色红润,有光泽;如果心气不足,则面部供血不足,皮肤得不到滋养,面色黯淡。心主藏神:具有管理人的精神、意识、维活动的功能。心藏神的功能有两方面,一是与人的意思活动有关,相当与现代所说的大脑功能;二是协调平衡全身内外一切生理活动。
黑桑葚对肝有益,《本草述》中记载:乌椹益阴气便益阴血,血乃水所化,故益阴血,还以行水,风与血同脏,阴血益则风自息。中医认为黑桑葚性微寒,入心、肝、肾经,为滋补强壮、养心益智佳果。具有补血滋阴,生津止渴,润肠燥等功效,主治阴血不足而致的头晕目眩,耳鸣心悸,烦躁失眠,腰膝酸软,须发早白,消渴口干,大便干结等症。中医认为:脾主运化,是气机升降的枢纽;肝主疏泄,调畅气机,两者相助相制。当肝脾失调,胸胁、脘腹胀满不适,没胃口,并可能出现腹泻或便秘;另一方面,情志受扰,易出现忧闷、脑怒、思虑等不良情绪。若睡眠不足、失眠,最伤阴血,阴血不足肝阳易亢、肝火易旺。因为肝为藏血之脏,人在入睡时,血归于肝以休息调整,以濡养脏腑。
麦芽糖能够消食健脾,《医学衷中参西录》:大麦芽,能入脾胃,消化一切饮食积聚,为补助脾胃之辅佐品,夫肝主疏泄,为肾行气,为其力能舒肝,善助肝木疏泄以行肾气,故又善于催生。至妇人乳汁为血所化,因其善于消化,微兼破血之性,故又善回乳。脾有一个重要的功能是主一身的肌肉。脾的运化功能可以通过嘴唇表现出来,如果脾的运化功能很好的话,嘴唇会滋润丰满,反之嘴唇会干瘪、干枯;我们通常所说的重症肌无为是脾的问题:糖尿病就是脾病;脾液为“涎”,即口水,小孩因脾胃虚弱会爱流口水,大人流口水则是脾虚的相。如果我们身体出现消瘦、流口水、湿肿问题,这些都是属于脾的问题。
蜂蜜润肺,《神农本草经》把“石蜜、蜂子、蜜蜡”列为上品,指出有“除百病、和百药”作用,且“多服久服不伤人。”在《蜜蜂赋》中写道:“散似甘露,凝如割脂,冰鲜玉润,髓滑兰香。百药须之以谐和,扁鹊得之而术良。”这是说蜂蜜和蜂蜡的性质及用途。肺主气,呼吸肺吸入清气,呼出浊气,维持人体正常的气体内外交换:朝百脉,肺与心脏相邻,辅助心主血脉的功能,共同完成人体血液循环流注的功能,也就是气血的重新分配;肺通调水道对全身水液的输布、***有调节疏通的作用,当小便不通时,可以通过调肺气来达到通小便的目的,中医称此法为“提壶揭盖”法。肺主皮毛,皮毛包括皮肤、汗孔、毫毛等组织,是一身之表,是抵御外邪侵袭的屏障。肺通过其宣发作用能将卫气和气血津液输布全身,温养肌腠皮毛,以维持其正常生理功能。若肺气虚弱不能输精于皮毛,则皮毛因营养不良而憔悴枯槁。
黑蒜补肾,黑蒜有被称为地里长出“青霉素”具有抗氧化、抗酸化,适合三高人群及癌症患者。肾的功能作用颇似管家,统领内务,前台的精彩回到幕后将回归平和、宁静,故古人冠之予“做强之官”,足见其沉稳干练。“肾为先天之本”,肾虚会让人提前衰老,影响生活和工作质量。繁忙工作,不合理饮食、不规律作息都可能使肾精透支。肾主藏血;人体生长发育、生殖功能、脑髓充养、血液化生以及阴阳平衡,故被称之为“先天之本”在生命过程中生、长、壮、老阶段,其生理状态不同,取决于肾中精气的盛衰。肾主生髓化血;中医认为血液生成,其物质基础是“精”。如果肾精不足,就会平血,表现在容颜上便是脸色苍白、无血色。肾其华在发:肾气足时,头发乌黑亮泽,茂密。肾精不足时,齿摇发落,发白干枯。
竹盐具有抗菌作用和强还原力,能够去除重金属、抗病毒。竹盐含有天然硫磺和松脂成分,能化解重金属毒素物质。许多国家科学实验证明竹盐放射大量远红外线,对重金属,抗生素,毒素排除相当大作用。竹盐能刺激更多唾液和胃液分泌,有助消化,能防止毒素积聚在肠道和血液中。竹盐渗透能力很强,能帮助身体更快排除毒素。还能够平衡人体电解质,竹盐是强碱性食品,充分调节人体内的酸碱平衡,如酸性体质的湿毒,关节炎、痛风等。从根本上铲除现代疾病。竹盐是抗氧化、清除自由基,能释放大量电子,能阻断自由基,能及时修补被自由基损害细胞。竹盐含有大量铜、铁和微量元素,能使毛囊黑素细胞病变还原:黑素细胞与络氨酸酶、铜铁等微量元素一起,合成头发需要黑素颗粒,使头发黑色因子还原。医学发现,脱发是黑素细胞结构损坏引起,黑素细胞结构得到营养与吸收后,脱发也就得到还原功能。竹盐含有丰富微量元素—硒,硒是人体必需微量元素。成年人每天约需0、4毫克。硒具有抗氧化、抗衰老作用。硒是谷胱甘肽过氧化物酶,该酶能使有过氧化物还原,从而保护细胞组织不受过氧化物危害。有了竹盐,我们就不愁身体会生锈;即使已经生锈细胞和机体,也会因为食用竹盐而还原到最初最佳状态。
取本实施例芝麻糕进行评测实验:
(1)食用后“上火”现象临床评测。
“上火”为又称“热气”,从中医理论解释属于中医热证范畴。中医认为人体阴阳失衡,内火旺盛,即会“上火”。因此所谓的“火”是形容身体内某些热性的症状,而上火也就是人体阴阳失衡后出现的内热证候,具体症状如眼睛红肿、口角糜烂、尿黄、牙痛、咽喉痛等。“上火”在干燥气候及连绵湿热天气时更易发生。
采取随机的试验方式,实验组为本实施例制备的芝麻糕(标为A组),对照组为传统工艺制作芝麻糕(标为B组)。临床检查指标有眼睛红肿、口角糜烂、尿黄、牙痛、咽喉痛等症状。经筛选共100人入选试验,受试者分为两组,50人一组,分别同频率同质量地食用两组芝麻糕,于1周、1个月及3个月后复查上述症状出现情况,评估效果。
实验过程中因5人未按试验要求,最终共95人完成试验,纳入统计学分析。试验结果见表1。
表1芝麻糕引起“上火”症状的评价
结果表明,本实施例制作的芝麻糕能够有效减少食用者出现“上火”症状的情况。
(2)芝麻糕功能性评价
芝麻糕作为功能性食品的一种,其食用效果包括增强体力、改善睡眠、通畅排便、去除头皮油光、防止脱发、生发补肾等功效。
筛选90名受试者,以食用方式分为零食食用组、日代一餐食用组、日代两餐食用组3组,于1周、1个月及3个月后询问受试者情况,其中日代一餐食用组效果最好,有90%以上受试者表明身体状况有所改善,其余两组均有80%以上的受试者表明感受到相应功效。
实施例2
本实施例与实施例1的区别在于本实施例的原料配比为黑芝麻50质量份、核桃10质量份、南瓜籽10质量份、麦芽糖40质量份、蜂蜜10质量份、黑蒜3质量份、黑加仑10质量份、黑桑葚3质量份、亚麻籽油10质量份、葡萄籽油3质量份、海藻糖10质量份、黑枸杞10质量份、竹盐1质量份。
实施例3
本实施例与实施例1的区别在于本实施例的原料配比为黑芝麻20质量份、核桃30质量份、南瓜籽30质量份、麦芽糖20质量份、蜂蜜5质量份、黑蒜10质量份、黑加仑3质量份、黑桑葚10质量份、亚麻籽油3质量份、葡萄籽油10质量份、海藻糖3质量份、黑枸杞6质量份、竹盐0.5质量份。
以上所述,仅为本发明较佳实施例而已,故不能依此限定本发明实施的范围,即依本发明专利范围及说明书内容所作的等效变化与修饰,皆应仍属本发明涵盖的范围内。
Claims (8)
1.一种芝麻糕,其特征在于,按质量份包括如下组分:
黑芝麻20-50份、核桃10-30份、南瓜籽10-30份、麦芽糖20-40份、蜂蜜5-10份、黑蒜3-10份、黑加仑3-10份、黑桑葚3-10份、亚麻籽油3-10份、葡萄籽油3-10份、海藻糖3-10份、黑枸杞3-10份、竹盐0.5-1份。
2.根据权利要求1所述的一种芝麻糕,其特征在于,按质量份包括如下组分:
黑芝麻30份、核桃15份、南瓜籽15份、麦芽糖25份、蜂蜜6份、黑蒜6份、黑加仑6份、黑桑葚6份、亚麻籽油5份、葡萄籽油5份、海藻糖3份、黑枸杞3份、竹盐0.6份。
3.根据权利要求1所述的一种芝麻糕,其特征在于,按质量份由如下组分组成:
黑芝麻20-50份、核桃10-30份、南瓜籽10-30份、麦芽糖20-40份、蜂蜜5-10份、黑蒜3-10份、黑加仑3-10份、黑桑葚3-10份、亚麻籽油3-10份、葡萄籽油3-10份、海藻糖3-10份、黑枸杞3-10份、竹盐0.5-1份。
4.根据权利要求2所述的一种芝麻糕,其特征在于,按质量份由如下组分组成:
黑芝麻30份、核桃15份、南瓜籽15份、麦芽糖25份、蜂蜜6份、黑蒜6份、黑加仑6份、黑桑葚6份、亚麻籽油5份、葡萄籽油5份、海藻糖3份、黑枸杞3份、竹盐0.6份。
5.根据权利要求1-4任一项所述的一种芝麻糕,其特征在于:所述芝麻糕质量为19g。
6.一种芝麻糕的制作工艺,其特征在于:包括如下步骤:
(1)将黑芝麻、核桃、南瓜籽在100-110℃下烘焙60-100分钟,研磨至细度为120目,得到五谷粉末,其中黑芝麻20-50质量份、核桃10-30质量份、南瓜籽10-30质量份;
(2)取3-10质量份的黑蒜、3-10质量份的黑加仑、3-10份的黑桑葚、3-10质量份的黑枸杞鲜果,破壁搅拌至细度为80目的果浆;
(3)在上述果浆中加入20-40质量份的麦芽糖、5-10质量份的蜂蜜、3-10质量份的亚麻籽油、3-10质量份的葡萄籽油、3-10质量份的黑藻糖、0.5-1质量份的竹盐,搅拌均匀,得到酱料;
(4)将步骤(1)五谷粉末与步骤(3)酱料混合,搅拌均匀,加压成型,之后切成小块,进行包装。
7.根据权利要求6所述的一种芝麻糕的制作工艺,其特征在于:包括如下步骤:
(1)将黑芝麻、核桃、南瓜籽在100℃下烘焙60-100分钟,研磨至细度为120目,得到五谷粉末,其中黑芝麻30质量份、核桃15质量份、南瓜籽15质量份;
(2)取6质量份的黑蒜、6质量份的黑加仑、6份的黑桑葚、3质量份的黑枸杞鲜果,破壁搅拌至细度为80目的果浆;
(3)在上述果浆中加入25质量份的麦芽糖、6质量份的蜂蜜、5质量份的亚麻籽油、5质量份的葡萄籽油、3质量份的黑藻糖、0.6质量份的竹盐,搅拌均匀,得到酱料;
(4)将步骤(1)五谷粉末与步骤(3)酱料混合,搅拌均匀,加压成型,之后切成小块,进行包装。
8.根据权利要求6或7所述的一种芝麻糕的制作工艺,其特征在于:步骤(4)切成小块,每块质量为19g。
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