CN106418307A - 一种速冻芦笋的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
一种速冻芦笋的制备方法，其制备方法的具体步骤为：步骤1、选料；步骤2、浸泡；步骤3、制备烫漂液：（1）制备中药烫漂液；（2）制备调味烫漂液；步骤4、烫漂：（1）中药烫漂；（2）调味烫漂；步骤5、速冻；步骤6、真空干燥；步骤7、装袋、冷冻储藏。本发明的一种速冻芦笋的制备方法，制备工艺简单，易于加工制造，而其制备出的速冻芦笋不但保鲜效果好，口感佳，营养价值高，更是具有了祛风止咳、清热利尿、清热平肝的功效。
Description
技术领域
本发明涉及食品加工领域，特别是一种速冻芦笋的制备方法。
背景技术
速冻蔬菜是国际市场供应的主要蔬菜加工产品之一，目前，国内速冻蔬菜的原料主要包括根、茎、叶、花、果和食用菌。
芦笋是世界十大名菜之一，又名石刁柏、龙须菜（区别于海发菜——深海蔬菜，亦有别名龙须菜）。在国际市场上享有“蔬菜之王”的美称，芦笋富含多种氨基酸、蛋白质和维生素，其含量均高于一般水果和菜蔬，特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等，具有调节机体代谢，提高身体免疫力的功效，在对高血压、心脏病、白血病、血癌、水肿、膀胱炎等的预防和治疗中，具有很强的抑制作用和药理效应。
芦笋，可食用部分90%。每l00g中含能量75kJ，水分93g，蛋白质1.4g、脂肪0.1g，膳食纤维1.9g，碳水化合物3g、胡萝卜素100μg、视黄醇当量17μg、硫胺素0.04mg、核黄素0.05mg、尼克酸0.7mg；维生家C 45mg；钾213mg,钠3.1mg、钙10mg，镁10mg、铁1.4mg、锰0.17mg、锌0.4 mg、铜0.07mg、磷42mg、硒0.21μg。茎叶中尚含保护血管弹性的芸香甙、檞皮素等物质。
营养特点
一是低糖、低脂肪、高纤维素和高维生素。这个特点也是现代营养学对保健食品提出的要求。芦笋嫩茎含水93.2%，蛋白质1.7%~3.0%，脂肪的含量很低，仅0.2%，粗纤维1.0%。维生素含量很高，维生素C平均含量为41.4毫克/100克，比蒜薹高5倍；维生素B1为80~92.5微克/100克；维生素A是胡萝卜的1.5倍，达到29400国际单位。
二是蛋白质的氨基酸组成。氨基酸含量高而且比例适当。特别是在所有的氨基酸中， 天门冬氨酸含量高达1.826%，占氨基酸总含量的13.23%，这对治疗心血管病及泌尿系统疾病有很大作用。
三是芦笋含有多种人体必需的大量元素和微量元素。大量元素如钙、磷、钾、铁的含量都很高；微量元素如锌、铜、锰、硒、铬等成分，全而且比例适当，这些元素对癌症及心脏病的防治有重要作用，营养学家和素食界人士均认为它是健康食品和全面的抗癌食品。
食疗功效
1.
抗癌之王：芦笋中含有丰富的抗癌元素之王—硒，阻止癌细胞分裂与生长，抑制致癌物的活力并加速解毒，甚至使癌细胞发生逆转，刺激机体免疫功能，促进抗体的形成，提高对癌的抵抗力；加之所含叶酸、核酸的强化作用，能有效地控制癌细胞的生长。芦笋对膀胱癌、肺癌、皮肤癌等有特殊疗效，并且几乎对所有的癌症都有一定的疗效。
2.
清热利尿：对于易上火、患有高血压的人群来说，芦笋能清热利尿，多食好处极多。
3.
促进胎儿大脑发育：对于怀孕的产妇来说，芦笋叶酸含量较多，经常食用芦笋有助于胎儿大脑发育。
4.
食材良药：经常食用可消除疲劳，降低血压，改善心血管功能，增进食欲，提高机体代谢能力，提高免疫力，是一种高营养营养保健蔬菜。
速冻蔬菜种类较多，而无论是国内还是国外，对蔬菜速冻产品品质的要求也在不断提高，目前市场的速冻芦笋口味单一，营养价值较低，已经无法满足人们对于具有保健效果食品的追求。
发明内容
为了解决现有技术中的不足，本发明提供了一种具有
祛风止咳
、
清热利尿
、
清热平肝
功效的速冻芦笋的制备方法。
本发明的技术方案为：
一种速冻芦笋的制备方法，其制备方法的具体步骤为：
步骤1、选料：选取新鲜的或存放良好的芦笋，置于清洗机中清洗干净，备用；
步骤2、浸泡：将洗净后的芦笋置于盐度为5°的盐水中，浸泡3-5小时，浸泡后冷水冲洗干净，备用；
步骤3、制备烫漂液：
（1）制备中药烫漂液：
a
、选取优质的
山油柑叶、丁癸草、打火草、多花沿阶草、定经草、古钮菜、甘蕉根、鸡冠菜、金星草
，洗净并除杂，备用；
b
、取洗净并除杂后的
山油柑叶、丁癸草、打火草、多花沿阶草、定经草、古钮菜、甘蕉根、鸡冠菜、金星草
，加入12-14倍的纯净水，小火煎煮2-3小时，过滤，取滤液；滤渣加6-8倍的纯净水，小火煎煮0.5-1小时，过滤，取滤液；混合两次滤液，制得中药烫漂液，备用；
（2）制备调味烫漂液：取食用盐、味精、料酒、冰糖、蜂蜜、花椒粉、五香粉、八角、白砂糖、桂花蜜、柠檬汁、水，混合搅拌均匀，小火加热煎煮5-10分钟，制得调味烫漂液，备用；
步骤4、烫漂：
（1）中药烫漂：取中药烫漂液，加热至85-90度，将步骤2中浸泡后的芦笋置于中药烫漂液中，烫漂20-30秒，取出，沥干后备用；
（2）调味烫漂：取调味烫漂液，加热至90-95度，将经过中药烫漂后的芦笋置于调味烫漂液中，烫漂20-25秒，取出，沥干后备用；
步骤5、速冻：取烫漂后的芦笋，于-15℃至-35℃的温度下，冷冻3-4小时；
步骤6、真空干燥：取速冻后的芦笋，置于真空干燥机中，真空度为80-90Pa，温度为40℃，干燥0.5-1小时；
步骤7、装袋、冷冻储藏：取真空干燥后的芦笋，进行真空包装，包装后置于温度为-20℃至-30℃的冷冻室内，冷冻储藏。
所述步骤3的（1）中，中药烫漂液中原料按重量份数，
山油柑叶
30-40
份、
丁癸草
15-20
份、
打火草
15-20
份、
多花沿阶草
5-12
份、
定经草
5-12
份、
古钮菜
3-5
份、
甘蕉根
3-5
份、
鸡冠菜
3-5
份、
金星草
3-5
份。
所述步骤3的（2）中，调味烫漂液中原料按重量份数，食用盐5份、味精1份、料酒3份、冰糖3份、蜂蜜3份、花椒粉1份、五香粉1份、八角1份、白砂糖3份、桂花蜜3份、柠檬汁3份、水200-220份。
所述的步骤5中的速冻，速冻时，先设定温度为-15℃至-25℃，保持1.5小时，然后将温度下调为-25℃至-35℃，保持1.5-2.5小时。
本发明制备的中药烫漂液中：
山油柑叶，祛风止咳，理气止痛，活血消肿，主支气管炎，感冒咳嗽，风湿性腰腿痛，胃痛，疝气痛，跌打损伤，疔疮痈肿，丁癸草，清热解毒，凉血解毒，用于感冒，咽喉炎，急性黄疸型肝炎，急性胃肠炎，急性阑尾炎，小儿疳积，急性乳腺炎，眼角膜炎，打火草，清热平肝，止咳定喘，主治感冒咳嗽，急慢性气管炎，支气和哮喘，高血压病，多花沿阶草，润肺生津，止咳化痰，主治百日咳，尿道炎，肺结核咳嗽，咯血，支气管炎，定经草，清热消肿，利水通淋，治风热目痛，痈疽肿毒，白带，淋病，痢疾，小儿腹泻，古钮菜，清热，解毒，利尿，散血，消肿，治痢疾，淋病，目赤，喉痛，疔疮，甘蕉根，清热，凉血，解毒，治热喘，血淋，热疖痈肿，鸡冠菜，清热润肺，化痰软坚，主肺热咳嗽，瘿瘤，瘰疬，痔疮肿痛或出血，金星草，清热，凉血，解毒，
治痈疡，肿毒，瘰疬，恶疮，暴赤火眼，淋病，肠风
。
本发明的有益效果：本发明的一种速冻芦笋的制备方法，制备工艺简单，易于加工制造，而其制备出的速冻芦笋不但保鲜效果好，口感佳，更是具有了
祛风止咳
、
清热利尿
、
清热平肝
的功效。
具体实施方式
实施例1
一种速冻芦笋的制备方法，其制备方法的具体步骤为：
步骤1、选料：选取新鲜的或存放良好的芦笋，置于清洗机中清洗干净，备用；
步骤2、浸泡：将洗净后的芦笋置于盐度为5°的盐水中，浸泡3-5小时，浸泡后冷水冲洗干净，备用；
步骤3、制备烫漂液：
（1）制备中药烫漂液：
a
、选取优质的
山油柑叶、丁癸草、打火草、多花沿阶草、定经草、古钮菜、甘蕉根、鸡冠菜、金星草
，洗净并除杂，备用；
b
、取洗净并除杂后的
山油柑叶、丁癸草、打火草、多花沿阶草、定经草、古钮菜、甘蕉根、鸡冠菜、金星草
，加入12-14倍的纯净水，小火煎煮2-3小时，过滤，取滤液；滤渣加6-8倍的纯净水，小火煎煮0.5-1小时，过滤，取滤液；混合两次滤液，制得中药烫漂液，备用；
（2）制备调味烫漂液：取食用盐、味精、料酒、冰糖、蜂蜜、花椒粉、五香粉、八角、白砂糖、桂花蜜、柠檬汁、水，混合搅拌均匀，小火加热煎煮5-10分钟，制得调味烫漂液，备用；
步骤4、烫漂：
（1）中药烫漂：取中药烫漂液，加热至85-90度，将步骤2中浸泡后的芦笋置于中药烫漂液中，烫漂20-30秒，取出，沥干后备用；
（2）调味烫漂：取调味烫漂液，加热至90-95度，将经过中药烫漂后的芦笋置于调味烫漂液中，烫漂20-25秒，取出，沥干后备用；
步骤5、速冻：取烫漂后的芦笋，于-15℃至-35℃的温度下，冷冻3-4小时；
步骤6、真空干燥：取速冻后的芦笋，置于真空干燥机中，真空度为80-90Pa，温度为40℃，干燥0.5-1小时；
步骤7、装袋、冷冻储藏：取真空干燥后的芦笋，进行真空包装，包装后置于温度为-20℃至-30℃的冷冻室内，冷冻储藏。
所述步骤3的（1）中，中药烫漂液中原料按重量份数，
山油柑叶
30-40
份、
丁癸草
15-20
份、
打火草
15-20
份、
多花沿阶草
5-12
份、
定经草
5-12
份、
古钮菜
3-5
份、
甘蕉根
3-5
份、
鸡冠菜
3-5
份、
金星草
3-5
份。
所述步骤3的（2）中，调味烫漂液中原料按重量份数，食用盐5份、味精1份、料酒3份、冰糖3份、蜂蜜3份、花椒粉1份、五香粉1份、八角1份、白砂糖3份、桂花蜜3份、柠檬汁3份、水200-220份。
所述的步骤5中的速冻，速冻时，先设定温度为-15℃至-25℃，保持1.5小时，然后将温度下调为-25℃至-35℃，保持1.5-2.5小时。
Claims (4)
1.一种速冻芦笋的制备方法，其特征在于：其制备方法的具体步骤为：
步骤1、选料：选取新鲜的或存放良好的芦笋，置于清洗机中清洗干净，备用；
步骤2、浸泡：将洗净后的芦笋置于盐度为5°的盐水中，浸泡3-5小时，浸泡后冷水冲洗干净，备用；
步骤3、制备烫漂液：
（1）制备中药烫漂液：
a、选取优质的山油柑叶、丁癸草、打火草、多花沿阶草、定经草、古钮菜、甘蕉根、鸡冠菜、金星草，洗净并除杂，备用；
b、取洗净并除杂后的山油柑叶、丁癸草、打火草、多花沿阶草、定经草、古钮菜、甘蕉根、鸡冠菜、金星草，加入12-14倍的纯净水，小火煎煮2-3小时，过滤，取滤液；滤渣加6-8倍的纯净水，小火煎煮0.5-1小时，过滤，取滤液；混合两次滤液，制得中药烫漂液，备用；
（2）制备调味烫漂液：取食用盐、味精、料酒、冰糖、蜂蜜、花椒粉、五香粉、八角、白砂糖、桂花蜜、柠檬汁、水，混合搅拌均匀，小火加热煎煮5-10分钟，制得调味烫漂液，备用；
步骤4、烫漂：
（1）中药烫漂：取中药烫漂液，加热至85-90度，将步骤2中浸泡后的芦笋置于中药烫漂液中，烫漂20-30秒，取出，沥干后备用；
（2）调味烫漂：取调味烫漂液，加热至90-95度，将经过中药烫漂后的芦笋置于调味烫漂液中，烫漂20-25秒，取出，沥干后备用；
步骤5、速冻：取烫漂后的芦笋，于-15℃至-35℃的温度下，冷冻3-4小时；
步骤6、真空干燥：取速冻后的芦笋，置于真空干燥机中，真空度为80-90Pa，温度为40℃，干燥0.5-1小时；
步骤7、装袋、冷冻储藏：取真空干燥后的芦笋，进行真空包装，包装后置于温度为-20℃至-30℃的冷冻室内，冷冻储藏。
2.根据权利要求1所述的一种速冻芦笋的制备方法，其特征在于：所述步骤3的（1）中，中药烫漂液中原料按重量份数，山油柑叶30-40份、丁癸草15-20份、打火草15-20份、多花沿阶草5-12份、定经草5-12份、古钮菜3-5份、甘蕉根3-5份、鸡冠菜3-5份、金星草3-5份。
3.根据权利要求1所述的一种速冻芦笋的制备方法，其特征在于：所述步骤3的（2）中，调味烫漂液中原料按重量份数，食用盐5份、味精1份、料酒3份、冰糖3份、蜂蜜3份、花椒粉1份、五香粉1份、八角1份、白砂糖3份、桂花蜜3份、柠檬汁3份、水200-220份。
4.根据权利要求1所述的一种速冻芦笋的制备方法，其特征在于：所述的步骤5中的速冻，速冻时，先设定温度为-15℃至-25℃，保持1.5小时，然后将温度下调为-25℃至-35℃，保持1.5-2.5小时。
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|---|---|---|---|---|
| CN108783309A (zh) * | 2018-07-11 | 2018-11-13 | 绩溪县老胡家生态农业专业合作社 | 一种开胃笋干的制备方法 |
| CN108813487A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种泡椒笋干的制备方法 |
| CN108967950A (zh) * | 2018-07-11 | 2018-12-11 | 绩溪县老胡家生态农业专业合作社 | 一种补钙笋干的制备方法 |
| CN109170711A (zh) * | 2018-10-12 | 2019-01-11 | 绩溪县老胡家生态农业专业合作社 | 一种茶味笋干及其加工方法 |
| CN109170710A (zh) * | 2018-10-12 | 2019-01-11 | 绩溪县老胡家生态农业专业合作社 | 一种麻辣笋干及其加工方法 |
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