CN117882793A - 一种木薯羹及其制备方法 - Google Patents
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Abstract
本发明公开了一种木薯羹及其制备方法，涉及功能食品技术领域，具体包含以下步骤：S1：制备熟木薯块；S2：制备水果粒A；S3：制备水果粒B；S4：将熟木薯块、水果粒A、水果粒B浸泡于糖液中，浸泡结束后晾干，再均匀摆放至托盘，先将托盘放入真空冻干机的冷冻区域进行预冻，再转移至干燥区进行真空干燥，得到冻干木薯块和冻干水果粒；将冻干木薯块转入超微粉碎机进行粉碎，得到木薯粉；最后，分别将木薯粉与冻干水果粒密封包装并杀菌；S5：制备药物稠膏；S6：使用时，将木薯粉、冻干水果粒、药物稠膏置于容器中，加入适量蜂蜜与热水搅拌均匀，即得木薯羹。本发明的木薯羹食用方便、营养丰富、均衡，可起到一定的保健作用。
Description
技术领域
本发明涉及功能食品技术领域，具体涉及一种木薯羹及其制备方法。
背景技术
木薯(ManihotesculentaCrantz)属大戟科植物，别名树薯。原产于美洲热带地区的亚马孙河流域，是世界七大粮食作物之一，与马铃薯、甘薯并列为世界三大薯类作物，有着“地下粮仓”“淀粉之王”的美称。木薯具有耐旱、耐酸、耐瘠的优良特性，被称为“不与人争粮，不与粮争地”的“先锋作物”，用以开拓荒地。
木薯按氢氰酸含量的不同可分为甜木薯和苦木薯，苦木薯中氢氰酸含量较高，薯肉味道苦、口感差，常用作工业加工原料；甜木薯则具有低毒、高维生素、高微量元素等优势特点，更多用于食品加工。木薯块根的淀粉含量很高，分别占到鲜重的30％和干重的70％。同时，还具有高钙、高钾和丰富的膳食纤维，强饱腹感，这为木薯食品的发展奠定了健康的基础，掀起了世界范围内木薯食品化探索的热潮。
我国的食品工作者根据木薯的特性和自身的饮食特色开发了一系列的木薯鲜食食品，如木薯羹等。目前，木薯羹主要是以鲜木薯去皮辅以冰糖久炖的糖水，制作时间长且容易丧失天然口味和营养成分，且从平衡营养和食用方便的角度考虑，并不属于功能食品，无法起到保健作用。基于此，开发一种食用方便且具有保健功能的木薯羹是十分有意义的。
发明内容
本发明针对上述问题，提供了一种木薯羹及其制备方法。
为了实现上述目的，本发明所采用的技术方案如下：
本发明提供了一种木薯羹的制备方法，具体包含以下步骤：
S1：选择食用糯性木薯品种，冲洗干净后去皮、剖开，去除薯心纤维，再将剩余部分切成均匀的木薯块，沸水猛火快速蒸熟，得到熟木薯块，备用；
S2：将带皮的水果洗净、去皮，切成均匀小块，得到水果粒A，备用；
S3：将不带皮的水果先用水冲洗、去蒂，再于淡盐水中浸泡，最后再用水冲洗、切成均匀小块，得到水果粒B，备用；
S4：将熟木薯块、水果粒A、水果粒B浸泡于糖液中，浸泡结束后晾干，再均匀摆放至托盘，先将托盘放入真空冻干机的冷冻区域进行预冻，再转移至干燥区进行真空干燥，得到冻干木薯块和冻干水果粒；将冻干木薯块转入超微粉碎机进行粉碎，得到木薯粉；最后，分别将木薯粉与冻干水果粒密封包装并杀菌；
S5：将中药材表面的泥沙用冷水冲洗掉，晾干后，加入75％乙醇回流提取；结束后回收乙醇，过滤得到滤液；将滤液减压浓缩，得到药物稠膏，密封包装并杀菌；
S6：使用时，将木薯粉、冻干水果粒、药物稠膏置于容器中，加入适量蜂蜜与热水搅拌均匀，即得木薯羹。
进一步地，所述步骤S1中，木薯块的大小为1×1×1cm。
进一步地，所述步骤S2中，带皮的水果为苹果、芒果、梨、香蕉、菠萝、桃子中的一种或多种；水果粒A的大小为1×1×1cm。
进一步地，所述步骤S3中，不带皮的水果为桑葚、蔓越莓、草莓中的一种或多种；淡盐水中浸泡时间为3-5min；水果粒B的大小为1×1×1cm。
进一步地，所述步骤S4中，糖液的重量配比为蔗糖：玉米糖浆：水＝3:1:12，浸泡时间为24h；冷冻区域的温度为零下35℃-零下40℃，预冻时间为3-4h；真空干燥时间为48-72h，真空度为50-70Pa；木薯粉的粒径为300-500目；杀菌温度为85℃，杀菌时间为20min。
进一步地，所述步骤S5中，中药材与乙醇的质量比为1:6-8；所述中药材的原料组分及重量份数为：人参3-5份、五指毛6-10份、红豆蔻2-4份、甘草1-3份；所述药物稠膏的相对密度为1.25-1.30；杀菌温度为85℃，杀菌时间为20min。
进一步地，所述步骤S6中，木薯粉、冻干水果粒、药物稠膏的质量比为10:4:1。
本发明还提供了一种上述木薯羹的制备方法制备得到的木薯羹。
本发明的中草药中：
人参性温，味甘、微苦。归心经、肺经、脾经、肾经。具有大补元气、复脉固脱、补脾益肺、生津安神的功效。
五指毛性微温，味甘。归肺经、脾经、胃经、大肠经、肝经。具有益气健脾、祛痰平喘、行气化湿、舒筋活络的功效。
红豆蔻性温，味辛。归肺经、脾经。具有燥湿散寒、醒脾消食的功效。
甘草性平，味甘。归心经、胃经、脾经、肺经。补脾益气、止咳祛痰、缓急定痛、调和药性。属补虚药下分类的补气药。
与现有技术相比，本发明的有益效果：
本发明中，通过将木薯切块再猛火蒸熟，最大限度的保留了木薯的营养成分；通过将熟木薯块和水果粒真空冻干，一方面保证了木薯与水果的营养价值、天然色泽及风味不受损失，另一方面还具有复水性好的特点。通过加入具有补气安神、补脾益肺、舒筋活络、理气散结等养生功效的中药材，使木薯羹兼具营养和保健的双重功效。本发明的木薯羹可提前制备好木薯粉、冻干水果粒及药物稠膏，制备方法简单；饮用时只需按比例取用再加入热水冲泡即可，食用方便。基于此，本发明的木薯羹食用方便、营养丰富、均衡，可起到一定的保健作用。
具体实施方式
为了使本发明的目的及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅用以解释本发明，并不用于限定本发明。
以下实施例中所涉及的仪器、试剂、材料等，若无特别说明，均为现有技术中已有的常规仪器、试剂、材料等，可通过正规商业途径获得。下列实施例中所涉及的实验方法、检测方法等，若无特别说明，均为现有技术中已有的常规实验方法、检测方法等。
本实施例中，真空冻干机(购于常州市神盛干燥科技有限公司，型号为SSFD)，超微粉碎机(购于广州雷迈机械设备有限公司，型号为ZD-6L)；本实施例的木薯品种为食用糯性木薯桂热10号，购于广西壮族自治区亚热带作物研究所澳洲坚果研究中心。
实施例1
本实施例提供了一种木薯羹的制备方法，具体包含以下步骤：
S1：选择食用糯性木薯品种，冲洗干净后去皮、剖开，去除薯心纤维，再将剩余部分切成均匀的大小为1×1×1cm的木薯块，沸水猛火快速蒸熟，得到熟木薯块，备用；
S2：将苹果洗净、去皮，切成均匀小块，得到大小为1×1×1cm的水果粒A，备用；
S3：将桑葚先用水冲洗、去蒂，再于淡盐水中浸泡3min，最后再用水冲洗、切成均匀小块，得到大小为1×1×1cm的水果粒B，备用；
S4：将熟木薯块、水果粒A、水果粒B浸泡于糖液(蔗糖：玉米糖浆：水＝3:1:12)中24h，浸泡结束后晾干，再均匀摆放至托盘，先将托盘放入真空冻干机中-35℃的冷冻区域进行预冻3h，再转移至干燥区进行50Pa真空干燥72h，得到冻干木薯块和冻干水果粒；将冻干木薯块转入超微粉碎机进行粉碎，得到粒径为300目的木薯粉；最后，分别将木薯粉与冻干水果粒密封包装并85℃杀菌20min；
S5：将中药材(人参3份、五指毛6份、红豆蔻2份、甘草1份)表面的泥沙用冷水冲洗掉，晾干后，加入6倍质量75％乙醇回流提取3次，每次1h；结束后回收乙醇，过滤得到滤液；将滤液55℃减压浓缩，得到相对密度为1.25的药物稠膏，密封包装并85℃杀菌20min；
S6：使用时，将质量比为10:4:1的木薯粉、冻干水果粒、药物稠膏置于容器中，加入适量蜂蜜与热水搅拌均匀，即得木薯羹。
本实施例还提供了一种上述木薯羹的制备方法制备得到的木薯羹。
实施例2
本实施例提供了一种木薯羹的制备方法，具体包含以下步骤：
S1：选择食用糯性木薯品种，冲洗干净后去皮、剖开，去除薯心纤维，再将剩余部分切成均匀的大小为1×1×1cm的木薯块，沸水猛火快速蒸熟，得到熟木薯块，备用；
S2：将芒果、梨洗净、去皮，切成均匀小块，得到大小为1×1×1cm的水果粒A，备用；
S3：将蔓越莓、草莓先用水冲洗、去蒂，再于淡盐水中浸泡4min，最后再用水冲洗、切成均匀小块，得到大小为1×1×1cm的水果粒B，备用；
S4：将熟木薯块、水果粒A、水果粒B浸泡于糖液(蔗糖：玉米糖浆：水
＝3:1:12)中24h，浸泡结束后晾干，再均匀摆放至托盘，先将托盘放入真空冻干机中-38℃的冷冻区域进行预冻3.5h，再转移至干燥区进行60Pa真空干燥60h，得到冻干木薯块和冻干水果粒；将冻干木薯块转入超微粉碎机进行粉碎，得到粒径为400目的木薯粉；最后，分别将木薯粉与冻干水果粒密封包装并85℃杀菌20min；
S5：将中药材(人参4份、五指毛8份、红豆蔻3份、甘草2份)表面的泥沙用冷水冲洗掉，晾干后，加入7倍质量75％乙醇回流提取3次，每次1h；结束后回收乙醇，过滤得到滤液；将滤液55℃减压浓缩，得到相对密度为1.28的药物稠膏，密封包装并85℃杀菌20min；
S6：使用时，将质量比为10:4:1的木薯粉、冻干水果粒、药物稠膏置于容器中，加入适量蜂蜜与热水搅拌均匀，即得木薯羹。
本实施例还提供了一种上述木薯羹的制备方法制备得到的木薯羹。
实施例3
本实施例提供了一种木薯羹的制备方法，具体包含以下步骤：
S1：选择食用糯性木薯品种，冲洗干净后去皮、剖开，去除薯心纤维，再将剩余部分切成均匀的大小为1×1×1cm的木薯块，沸水猛火快速蒸熟，得到熟木薯块，备用；
S2：将香蕉、菠萝、桃子洗净、去皮，切成均匀小块，得到大小为1×1×1cm的水果粒A，备用；
S3：将桑葚、蔓越莓、草莓先用水冲洗、去蒂，再于淡盐水中浸泡5min，最后再用水冲洗、切成均匀小块，得到大小为1×1×1cm的水果粒B，备用；
S4：将熟木薯块、水果粒A、水果粒B浸泡于糖液(蔗糖：玉米糖浆：水
＝3:1:12)中24h，浸泡结束后晾干，再均匀摆放至托盘，先将托盘放入真空冻干机中-40℃的冷冻区域进行预冻4h，再转移至干燥区进行70Pa真空干燥48h，得到冻干木薯块和冻干水果粒；将冻干木薯块转入超微粉碎机进行粉碎，得到粒径为500目的木薯粉；最后，分别将木薯粉与冻干水果粒密封包装并85℃杀菌20min；
S5：将中药材(人参5份、五指毛10份、红豆蔻4份、甘草3份)表面的泥沙用冷水冲洗掉，晾干后，加入8倍质量75％乙醇回流提取3次，每次1h；结束后回收乙醇，过滤得到滤液；将滤液55℃减压浓缩，得到相对密度为1.30的药物稠膏，密封包装并85℃杀菌20min；
S6：使用时，将质量比为10:4:1的木薯粉、冻干水果粒、药物稠膏置于容器中，加入适量蜂蜜与热水搅拌均匀，即得木薯羹。
本实施例还提供了一种上述木薯羹的制备方法制备得到的木薯羹。
对上述实施例制备得到的木薯羹进行如下实验：
选取220例易失眠、疲劳、四肢乏力，或经常感觉手脚、关节冰凉的人员为实验对象，分为3组，分别使用实施例1-3的木薯羹，使用方法为：每日早餐时饮用1次，每次饮用时木薯羹中木薯粉、冻干水果粒、药物稠膏的总质量为15-30g(根据病情选择)，10d为1疗程。
上述实验对象中，无年龄低于18岁和高于60岁者。分组情况为：实施例1组：74人，男38人，女36人，平均年龄43岁；实施例2组：73人，男37人，女36人，平均年龄44岁；实施例3组：73人，男34人，女39人，平均年龄42岁。
疗效评定标准为：
显效：1-2个疗程内症状明显缓解或完全消失；
有效：2-3个疗程后症状明显缓解或完全消失；
无效：3个疗程后症状无明显改善。
治疗结果：三组治疗效果比较见表2。
表2治疗效果
由表2的结果可以看出，本实施例1-3的木薯羹对易失眠、疲劳，四肢乏力，经常感觉手脚、关节冰凉者的治疗效果较好。由此可见，通过加入具有补气安神、补脾益肺、舒筋活络、理气散结等养生功效的中药材，使木薯羹兼具营养和保健的双重功效。
综上所述，本实施例的木薯羹可提前制备好木薯粉、冻干水果粒及药物稠膏，制备方法简单；饮用时只需按比例取用再加入热水冲泡即可，食用方便。基于此，本发明的木薯羹食用方便、营养丰富、均衡，可起到一定的保健作用，适于广泛推广。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种木薯羹的制备方法，其特征在于：具体包含以下步骤：
S1：选择食用糯性木薯品种，冲洗干净后去皮、剖开，去除薯心纤维，再将剩余部分切成均匀的木薯块，沸水猛火快速蒸熟，得到熟木薯块，备用；
S2：将带皮的水果洗净、去皮，切成均匀小块，得到水果粒A，备用；
S3：将不带皮的水果先用水冲洗、去蒂，再于淡盐水中浸泡，最后再用水冲洗、切成均匀小块，得到水果粒B，备用；
S4：将熟木薯块、水果粒A、水果粒B浸泡于糖液中，浸泡结束后晾干，再均匀摆放至托盘，先将托盘放入真空冻干机的冷冻区域进行预冻，再转移至干燥区进行真空干燥，得到冻干木薯块和冻干水果粒；将冻干木薯块转入超微粉碎机进行粉碎，得到木薯粉；最后，分别将木薯粉与冻干水果粒密封包装并杀菌；
S5：将中药材表面的泥沙用冷水冲洗掉，晾干后，加入75％乙醇回流提取；结束后回收乙醇，过滤得到滤液；将滤液减压浓缩，得到药物稠膏，密封包装并杀菌；
S6：使用时，将木薯粉、冻干水果粒、药物稠膏置于容器中，加入适量蜂蜜与热水搅拌均匀，即得木薯羹。
2.根据权利要求1所述的一种木薯羹的制备方法，其特征在于：所述步骤S2中，带皮的水果为苹果、芒果、梨、香蕉、菠萝、桃子中的一种或多种。
3.根据权利要求1所述的一种木薯羹的制备方法，其特征在于：所述步骤S3中，不带皮的水果为桑葚、蔓越莓、草莓中的一种或多种；淡盐水中浸泡时间为3-5min。
4.根据权利要求1所述的一种木薯羹的制备方法，其特征在于：所述步骤S4中，糖液的重量配比为蔗糖：玉米糖浆：水＝3:1:12，浸泡时间为24h；冷冻区域的温度为零下35℃-零下40℃，预冻时间为3-4h；真空干燥时间为48-72h，真空度为50-70Pa；木薯粉的粒径为300-500目；杀菌温度为85℃，杀菌时间为20min。
5.根据权利要求1所述的一种木薯羹的制备方法，其特征在于：所述步骤S5中，中药材与乙醇的质量比为1:6-8；所述中药材的原料组分及重量份数为：人参3-5份、五指毛6-10份、红豆蔻2-4份、甘草1-3份；所述药物稠膏的相对密度为1.25-1.30；杀菌温度为85℃，杀菌时间为20min。
6.根据权利要求1所述的一种木薯羹的制备方法，其特征在于：所述步骤S6中，木薯粉、冻干水果粒、药物稠膏的质量比为10:4:1。
7.一种如权利要求1-6任一所述的木薯羹的制备方法制备得到的木薯羹。
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