CN102669327B - 一种保健蜂蜜奶茶及其制作方法 - Google Patents
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Abstract
本发明提供了一种保健蜂蜜奶茶及其制备方法,其原料组分的重量配比为:植脂末35-45、麦芽糊精20-40、白糖8-12、奶粉8-12、冻干蜂蜜粉4-6、冻干红茶粉4-5、食品防腐剂0.09-0.11。制备时,首先将蜂蜜采用冷冻干燥法,得到蜂蜜冻干粉,然后按配方比例添加其它组分,并充分搅拌,得到保健蜂蜜奶茶。本发明的保健蜂蜜奶茶保留了各原材料自身的所有营养,同时具有降血压、血糖、血脂,防癌,补充蛋白,补钙的功效,长期服用,可以延年益寿。
Description
技术领域
本发明涉及保健食品领域,具体涉及一种保健蜂蜜奶茶及其制备方法。
背景技术
蜂蜜是一种黏稠的透明或半透明的胶状液体。蜂蜜的主要成分中含水量在20%以下,糖类包括葡萄糖(24.73%-46.40%) 、果糖(24.35%- 48.16%)、蔗糖(0-11.00%)和麦芽糖(0-6.00%)等。总含量为75%-80% ,灰分0.03%-0.09%左右,还有微量的维生素、氨基酸类、酶类、酵母花粉粒和蜡质等物质,是一种营养丰富的天然滋补品。蜂蜜是一种呈酸性的胶状液体,易遭受金属的污染,且含水量高,吸潮性强,易发酵变质,不便于储藏和运输。将蜂蜜固体化就能很好地解决这个问题,为此国内外专家对固体蜂蜜技术进行了研究和开发。蜂蜜固体化的方法主要有冷冻干燥、喷雾干燥和滚筒干燥。由于采用传统制药冷冻干燥法生产固体蜂蜜成本昂贵,滚筒干燥法加工固体蜂蜜时辅料添加量多(30%-70%),并且温度高(110℃-200℃),导致蜂蜜固体粉颜色很深、纯度很差,酶活性基本破坏。喷雾干燥法辅料多,辅料占50%以上,配方复杂,酶活性低。
本发明采用真空冷冻干燥法对液态蜂蜜进行低温冷冻干燥,保留了蜂蜜的营养成分,所得的蜂蜜冻干粉与其它营养组分物质混合,得到的保健蜂蜜奶茶,具有营养丰富,保存方便,易于携带,饮用方便的特点。
发明内容
本发明提供了一种保健蜂蜜奶茶及其制备方法。本发明的蜂蜜奶茶具有保健功用,蜂蜜本身具有保健功能,奶粉可以提供蛋白质和钙质,冻干红茶粉具有防龋、健胃整肠助消化、延缓老化、降血糖、降血压、降血脂、抗癌、抗辐射、利尿、消炎、杀菌解毒、提神消疲功等功效,长期饮用,可以益寿延年。
为实现上述目的本发明采用如下技术方案:
一种保健蜂蜜奶茶,其特征在于:其原料组分的重量配比为:植脂末35-45、麦芽糊精20-40、白糖8-12、奶粉8-12、冻干蜂蜜粉4-6、冻干红茶粉4-5、食品防腐剂0.09-0.11。
所述的保健蜂蜜奶茶,其特征在于:其原料组分的重量配比为:植脂末40、麦芽糊精30、白糖10、奶粉10、冻干蜂蜜粉5、食品防腐剂0.1。
所述的保健蜂蜜奶茶的制备方法,其特征在于包括以下步骤:
(1)首先在蜂蜜中加适量的水,搅拌均匀;
(2)将一定比例的麦芽糊精加入蜂蜜中充分搅拌,然后用水调节混合物的固形物的含量到8-12%,麦芽糊精的加入量为蜂蜜质量的30-40%;
(3)将上述混合为用胶体磨研磨3-4次;
(4)将均质好的混合物进行装盘,装盘厚度8-12mm,将装好的盘放入冻干仓中,开启冷冻机进行制冷,冷冻到物料温度为-30℃以下,并维持8-10小时干燥,然后开启真空,并加热到95-100℃,继续干燥 1-2小时;
(5)将上述冷冻干燥所得到的固体物质进行粉碎,冻干蜂蜜粉;
(6)按配方比例称取其它原料组分与步骤(5)得到的冻干蜂蜜粉进行充分混合得到保健蜂蜜奶茶,按要求包装、入库。
本发明的优点:
本发明采用真空冷冻干燥法对液态蜂蜜进行低温冷冻干燥,保留了蜂蜜的营养成分,所得的蜂蜜冻干粉与其它营养组分物质混合,得到的保健蜂蜜奶茶,具有营养丰富,保存方便,易于携带,饮用方便的特点。
甘薯叶营养价值很高,尤以维生素B1、维生素B2最为丰富,是品质优良的深绿色蔬菜。甘薯叶性平味甘,无毒,味道有点像同属的蕹菜,但质地较为柔软。具有补虚益气、健脾强肾、益肺生津、补肾明目、抗癌、美容、延缓衰老的作用。
芦笋是世界十大名菜之一,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蔬菜,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。
炒黑豆粉采用大麦与黑豆一起炒熟,然后将黑豆分离出来磨成细粉,使得黑豆具有大麦香味,并具有保健功能。
蜂蜜本身具有保健功,奶粉可以提供蛋白质和钙质,冻干红茶粉具有防龋、健胃整肠助消化、延缓老化、降血糖、降血压、降血脂、抗癌、抗辐射、利尿、消炎、杀菌解毒、提神消疲功等功效,长期饮用,可以益寿延年。
具体实施方式
实施例1
一种保健蜂蜜奶茶,其原料组分的重量配比为:植脂末35-45、麦芽糊精20-40、白糖8-12、奶粉8-12、冻干蜂蜜粉4-6、冻干红茶粉4-5、食品防腐剂0.09-0.11。
保健蜂蜜奶茶的制备方法,包括以下步骤:
(1)首先在蜂蜜中加适量的水,搅拌均匀;
(2)将一定比例的麦芽糊精加入蜂蜜中充分搅拌,然后用水调节混合物的固形物的含量到8-12%,麦芽糊精的加入量为蜂蜜质量的30-40%;
(3)将上述混合为用胶体磨研磨3-4次;
(4)将均质好的混合物进行装盘,装盘厚度8-12mm,将装好的盘放入冻干仓中,开启冷冻机进行制冷,冷冻到物料温度为-30℃以下,并维持8-10小时干燥,然后开启真空,并加热到95-100℃,继续干燥 1-2小时;
(5)将上述冷冻干燥所得到的固体物质进行粉碎,冻干蜂蜜粉;
(6)按配方比例称取其它原料组分与步骤(5)得到的冻干蜂蜜粉进行充分混合得到保健蜂蜜奶茶,按要求包装、入库。
实施例2
一种保健蜂蜜奶茶, 其原料组分的重量配比为:植脂末40、麦芽糊精30、白糖10、奶粉10、冻干蜂蜜5、食品防腐剂0.1,小麦胚芽粉,10、核桃粉10、枸杞粉5。
制备方法同实施例1。
实施例3
一种保健蜂蜜奶茶,其原料组分的重量配比为:植脂末35-45、麦芽糊精20-40、白糖8-12、奶粉8-12、冻干蜂蜜粉4-6、冻干红茶粉4-5、甘薯叶水提取物0.09-0.11、芦笋冻干粉1-2、 炒黑豆粉3-5、甘草提取浸膏0.11。
制备方法同实施例1。
Claims (1)
1.一种保健蜂蜜奶茶,其特征在于:其原料组分的重量配比为:植脂末35-45、麦芽糊精20-40、白糖8-12、奶粉8-12、冻干蜂蜜粉4-6、冻干红茶粉4-5、食品防腐剂0.09-0.11,甘薯叶提取物0.09-0.11、芦笋冻干粉1-2、 炒黑豆粉3-5,所述的食品防腐剂选用甘草提取物;
其制备方法如下:
(1)首先在蜂蜜中加适量的水,搅拌均匀;
(2)将一定比例的麦芽糊精加入蜂蜜中充分搅拌,然后用水调节混合物的固形物的含量到8-12%,麦芽糊精的加入量为蜂蜜质量的30-40%;
(3)将上述混合物用胶体磨研磨3-4次;
(4)将均质好的混合物进行装盘,装盘厚度8-12mm,将装好的盘放入冻干仓中,开启冷冻机进行制冷,冷冻到物料温度为-30℃以下,并维持8-10小时干燥,然后开启真空,并加热到95-100℃,继续干燥 1-2小时;
(5)将上述冷冻干燥所得到的固体物质进行粉碎,得到冻干蜂蜜粉;
(6)按配方比例称取其它原料组分与步骤(5)得到的冻干蜂蜜粉进行充分混合得到保健蜂蜜奶茶,按要求包装、入库。
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CN103229920A (zh) * | 2013-01-31 | 2013-08-07 | 徐国华 | 蜂蜜冻干粉及其制造方法 |
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CN104082443A (zh) * | 2014-06-17 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | 一种蜂蜜苦瓜奶茶粉及其加工方法 |
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CN104106680A (zh) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | 一种速溶蜂蜜奶茶粉及其加工方法 |
CN104106682A (zh) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | 一种珍珠养颜蜂蜜奶茶粉及其加工方法 |
CN104106681A (zh) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | 一种草莓蜂蜜奶茶粉及其加工方法 |
CN104855621A (zh) * | 2015-05-21 | 2015-08-26 | 安徽一杯茶电子商务有限公司 | 一种炼奶蜂蜜桃花茶 |
CN105660864A (zh) * | 2016-01-18 | 2016-06-15 | 河北邯兆生物科技有限公司 | 一种含叶黄素酯的奶茶 |
CN109170734A (zh) * | 2018-09-13 | 2019-01-11 | 杭州康力食品有限公司 | 复合蜂王浆制品及其制备方法 |
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