CN100336467C - 一种黑芝麻露及其制备方法 - Google Patents
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Abstract
本发明涉及一种即具有独特口味，又有真实营养成份，还具备独到的药用医疗价值的黑芝麻露及其制备方法，原料组成为：黑芝麻65-80%、黑豆20-35%，经除杂→水洗→浸泡→磨浆→蒸汽加热→冷却→添加辅助用剂→均质→灌装→杀菌→冷却→倒置→捡漏→成品，具有口感细腻，清香美容，香甜爽口，通窍开胃，决无异味，麻香浓郁，滋味浓厚，诱人食欲，配制方法实用，制作成本低，加工费少的优点。
Description
技术领域
本发明涉及一种即具有独特口味，又有真实营养成份，还具备独到的药用医疗价值的黑芝麻露及其制备方法。
背景技术
目前，我国对黑芝麻的加工和使用仅限于食品的添加辅料，将黑芝麻加工成为饮料还不多，虽有关于含有黑芝麻成分饮料的公开说明书，但是因有的饮料配方单一：只有黑芝麻一种成分，造成口感差，难以满足大众的口味，另外就是部分饮料加入了其它大量成分，失去了黑芝麻饮品的特有口味，并且因黑芝麻的特殊构造：皮厚、色重、色黑，不易加工等特点，造成了黑芝麻饮品的制备方法困难，难以开发利用。目前现有的黑芝麻饮品的制作方法均沿用单一传统的饮料制备方法，往往受现有饮品口感的限制，造成口味单一，并最终缺少药用医疗价值。
发明内容
本发明的目的在于克服现有技术中存在的不足而提供一种即有黑芝麻特殊口味又有真实的营养成份，还具备它独到的药用医疗价值，不受时间、气候限制的黑芝麻露及其制备方法。
本发明的目的是这样实现的：本发明的原料组成为：黑芝麻65-80％、黑豆20-35％，制备黑芝麻露是将黑芝麻、黑豆经筛选、水洗后浸泡，选用胶体磨加工成浆，经150-200目振动筛过滤，过滤后的浆液添入糖并保持80℃温度加热，之后冷却至40℃，经过滤机过滤，并向过滤后的浆液中加入浆液重量0.04％的阿斯巴甜、浆液重量0.15％的海藻酸钠、浆液重量0.1％的甘酯和浆液重量0.1％的蔗糖酯，对调配好的浆液进行高压均质处理，温度为65℃，压力在100Mpa以上，均质后的黑芝麻露进行消毒杀菌、灌装。
本发明的具有如下积极效果：
1、增加了饮料中的营养成份、医疗价值，且有口感细腻，香甜爽口的特别性，据测试每100g黑芝麻露中黑芝麻含有：
| 磷 372mg | 铁 58mg | 钙 416mg |
| 蛋白质 26.5g | 硫胺素 7.6mg | 核黄素 0.18mg |
| 亚油酸甘油脂 16mg | 油酸 15.6mg | 烟酸 42mg |
| 多缩戊糖 450mg | 脂麻素 30mg | 脂肪 42g |
| 尼克酸 19mg | 维生素C 3.1g | 蔗糖 20g |
| 卵磷脂 54mg | 脂麻油酸 19mg | 无机盐 10mg |
每100g黑芝麻露中黑豆含有：
| 蛋白质 49.8g | 脂肪 12.1g | 糖类 27.2mg |
| 碳水化合物 18.9mg | 钙 250mg | 磷 450mg |
| 铁 10.5mg | 粗纤维 4.2g | 灰分 4.5g |
| 维生素B1 0.71mg | 尼克酸 19mg | 维生素C 10mg |
黑豆经测试：500g黑豆的蛋白质是同数量稻米的7倍，口磨的1.5倍，猪肝的2.5倍，牛肉的3倍，鸡肉的2倍，鸡蛋的3.4倍，牛奶的15倍。
500g黑豆所含的热能是同数量口磨的1.5倍，牛肉、鸡蛋、鸡肉、猪肝的2.5倍，牛奶的5倍，它所含的钙是牛肉的35.7倍，牛奶的2倍，鸡肉的11.3倍，鸡蛋的4.5倍，口磨的2.5倍，猪肝的41.6倍。它所含的磷是牛肉的2.6倍，牛奶的4.8倍，鸡肉的2.3倍，鸡蛋的2倍，猪肝的1.5倍，可见黑芝麻，黑豆所含的营养成份在饮料食物中的确是出类拔萃的。
本发明有良好的药用价值，创造的黑芝麻露有利于纠正我国膳食结构中钙、铁、维生素等缺乏的现象，所以黑色食品被专家们赞为天然医疗保健食品。
黑芝麻露在医疗保健中的作用特别，据古书《神仙传》记：“一鲁姓妇女，虽年逾八旬，仍甚少壮，日行三百里，走及獐鹿”。研究养生之术，常年食用以黑芝麻为主做成的糕饼，是其主要原因。古人认为常食黑芝麻可去除一切痼疾，返老还童。他们把黑芝麻做成的饭食称为“仙家食品”，黑芝麻具有滋养肝肾、润肠通便、益血乌发的作用。《神农本草经》说它“主伤中虚赢，补五内，益气力，长肌肉眼，填髓脑。”《名医别录》记载“坚筋骨，明耳目，耐饥渴，延年”等。中医学认为，赤芝麻性平、味甘、能养血补肝肾，可治疗肝肾不足的虚损病，使筋骨坚强而有力。
黑芝麻具有以下医疗作用；强身壮体、益寿延年，用于体弱补虚，特别阴虚补益更佳。《本草纲目》中记：胡麻……补五内……益气力，久服轻身不老，滋补肝肾，用于眩晕、健忘，须发早白，腰膝酸软的治疗和补养。润养脾肺，有一定的益气之功，用于阴虚干咳，皮肤干燥及胃肠阳虚所致的便秘。用于产后阴血不足所致的乳少及产后补养，有养血增乳之功。可降低胆固醇、防治动脉硬化、高血压等，外用可解毒生肌。
黑豆的医疗保健作用：补肾、壮筋骨、补五脏、暖胃肠、明目活血等。李时珍说：“黑豆入肾功多，故能治水、消胀、下气，制风热而活血解毒”。中医学认为：“黑豆具有养阴补气，滋肾明目，去风湿及调中下气等功能，为清凉性，滋养强壮药。”总之，黑豆的医疗保健功能作用有：补益止汗，用于阴虚盗汗及气虚自汗的治疗，滋补肾脏，治疗腰痛、耳聋、耳鸣、清渴病等。用于治疗肝血虚所致的两目昏暗。能滋阴润肌、利水消肿、解毒，也可解多种食物的毒性，是长寿的重要食品饮料。
本发明具有口感细腻，清香美容，香甜爽口，通窍开胃，决无异味，有麻香浓郁、滋味浓厚、诱人食欲等优点。同时本发明还具有配制方法实用，制作成本低，加工费少的优点。
具体实施方式
实施例1：选用黑芝麻65kg、黑豆20kg，经除杂→水洗→浸泡→磨浆→蒸汽加热→冷却→添加辅助用剂→均质→灌装→杀菌→冷却→倒置→捡漏→成品500ml，20瓶。将黑芝麻、黑豆经筛选，去霉变、杂质，水洗后浸泡，再选用胶体磨加工成浆，经150-200目振动筛过滤，达到浆渣分离，分离后的浆液添入白砂糖，每100kg浆液加糖2kg，然后通过热蒸汽加热，加热温度为80℃，时间为25分钟，将加热的浆液输入交换器中冷却，冷却至40℃，再经过滤机过滤，再向过滤后的浆液中加入浆液重量0.04％的阿斯巴甜，同时加入浆液重量0.15％的海藻酸钠、浆液重量0.1％的甘酯和浆液重量0.1％的蔗糖酯，对调配好的浆液进行高压均质处理，温度为65℃，压力在100Mpa以上，均质后的黑芝麻露进行消毒杀菌、灌装。
实施例2：选用黑芝麻70kg，黑豆30kg，经除杂→水洗→浸泡→磨浆→蒸汽加热→冷却→添加辅助用剂均质→均质→灌装→杀菌→冷却→倒置→捡漏→成品225ml，40瓶。具体如实施例1。
实施例3：选用黑芝麻80kg，黑豆35kg，经除杂→水洗→浸泡→磨浆→蒸汽加热→冷却→添加辅助用剂→均质→灌装→杀菌→冷却→倒置→捡漏→成品115ml，60瓶。具体如实施例1。
Claims (2)
1、一种黑芝麻露，其特征在于：由如下原料配制而成：黑芝麻65-80％、黑豆20-35％，将黑芝麻、黑豆经筛选、水洗后浸泡，选用胶体磨加工成浆，经150-200目振动筛过滤，过滤后的浆液添入糖，每100kg浆液加糖2kg，并保持80℃温度加热，加热时间为25分钟，之后冷却至40℃，经过滤机过滤，并向过滤后的浆液中加入浆液重量0.04％的阿斯巴甜、浆液重量0.15％的海藻酸钠、浆液重量0.1％的甘酯和浆液重量0.1％的蔗糖酯，对调配好的浆液进行高压均质处理，温度为65℃，压力在100Mpa以上，均质后的黑芝麻露进行消毒杀菌、灌装。
2、一种如权利要求1所述的黑芝麻露的制备方法，其特征在于：将黑芝麻、黑豆经筛选，去霉变、杂质，水洗后浸泡，再选用胶体磨加工成浆，经150-200目振动筛过滤，达到浆渣分离，分离后的浆液添入白砂糖，每100kg浆液加糖2kg，然后通过热蒸汽加热，加热温度为80℃，时间为25分钟，将加热的浆液输入交换器中冷却，冷却至40℃，再经过滤机过滤，再向过滤后的浆液中加入浆液重量0.04％的阿斯巴甜，同时加入浆液重量0.15％的海藻酸钠、浆液重量0.1％的甘酯和浆液重量0.1％的蔗糖酯，对调配好的浆液进行高压均质处理，温度为65℃，压力在100Mpa以上，均质后的黑芝麻露进行消毒杀菌、灌装。
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| CN1092301A (zh) * | 1993-03-15 | 1994-09-21 | 孙恩德 | 黑色保健补益食疗增强剂 |
| CN1102081A (zh) * | 1993-10-25 | 1995-05-03 | 天津市园艺工程研究所 | 芝麻露饮料及制造方法 |
| CN1181198A (zh) * | 1996-10-30 | 1998-05-13 | 傅得财 | 三黑米饼 |
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| CN1092301A (zh) * | 1993-03-15 | 1994-09-21 | 孙恩德 | 黑色保健补益食疗增强剂 |
| CN1102081A (zh) * | 1993-10-25 | 1995-05-03 | 天津市园艺工程研究所 | 芝麻露饮料及制造方法 |
| CN1181198A (zh) * | 1996-10-30 | 1998-05-13 | 傅得财 | 三黑米饼 |
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