CN103445085B - 一种茶醋玉米及其制备方法 - Google Patents
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Abstract
本发明公开了一种茶醋玉米,是由下述重量份的原料制成:玉米粒50-60、黑枣4-5、桑葚2-3、大蓟1-2、黄芪2-3、女贞子2-3、月桂叶1-2、牡丹皮2-3、白花蛇舌草1-2、罗布麻叶1-2、柿叶2-3、山楂叶2-3、姜黄1-2、生地黄2-3、红茶6-7;本发明用多种中药保健成分来提高玉米粒的营养价值,制成的茶醋玉米具有红茶香味、浓香醋味和葡萄酒味,风味独特,口感更好,开袋即食,适宜大多数人群食用,具有降血糖、降血压、降血脂、开胃消食、补肝益肾、补脾养胃、乌发明目、清热解毒、利水消肿、润肠通便、防癌抗癌、美容护肤、增强机体免疫、防老抗衰的功效。
Description
技术领域
本发明涉及一种即食食品,尤其涉及一种茶醋玉米及其制备方法。
背景技术
玉米含有丰富的营养成分,具有降血糖、降血压、降血脂、抗衰老、健脾益胃、防癌抗癌、美容护肤、排毒通便的功效,能够加工成各种食品。本发明将玉米粒制作成可开袋即食的方便食品,其具有红茶香味、浓香醋味和葡萄酒味,风味独特,具有广阔的市场前景。
发明内容
本发明克服了现有技术中的不足,提供了一种茶醋玉米及其制备方法。
本发明是通过以下技术方案实现的:
一种茶醋玉米,是由下述重量份的原料制成:
玉米粒50-60、黑枣4-5、桑葚2-3、大蓟1-2、黄芪2-3、女贞子2-3、月桂叶1-2、牡丹皮2-3、白花蛇舌草1-2、罗布麻叶1-2、柿叶2-3、山楂叶2-3、姜黄1-2、生地黄2-3、红茶6-7。
一种茶醋玉米的制备方法,包括以下步骤:
(1)将红茶用22-24倍沸水泡开,得到红茶水,将大蓟、黄芪、女贞子、月桂叶、牡丹皮、白花蛇舌草、罗布麻叶、柿叶、山楂叶、姜黄、生地黄粉碎,用红茶水回流提取1-2小时,过滤,得到滤液;
(2)将黑枣去核与桑葚用浓度为1-2%的食盐水浸泡2-3小时,取出洗净,加入4-5倍水,武火加热至沸,再文火熬煮30-40分钟,打浆,得到黑枣桑葚浆;
(3)将玉米粒用上述滤液浸泡3-4小时,捞出晒干,送入锅中,将适量生姜、红辣椒用干净小布袋装好,送入锅中,倒入陈醋,陈醋的加入量为玉米粒重量的25-30%,盖上锅盖,小火煨炖2-3小时,捞出玉米粒,再次晒干;
(4)将再次晒干的玉米粒送入上述剩余的滤液中,焖润2-3小时,取出烘干,再送入锅中,加入上述黑枣桑葚浆和适量葡萄酒,小火焖润至干,取出玉米粒,晒干后定量包装即可。
与现有技术相比,本发明的优点是:
本发明用多种中药保健成分来提高玉米粒的营养价值,制成的茶醋玉米具有红茶香味、浓香醋味和葡萄酒味,风味独特,口感更好,开袋即食,适宜大多数人群食用,具有降血糖、降血压、降血脂、开胃消食、补肝益肾、补脾养胃、乌发明目、清热解毒、利水消肿、润肠通便、防癌抗癌、美容护肤、增强机体免疫、防老抗衰的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种茶醋玉米,是由下述重量份(斤)的原料制成:
玉米粒50、黑枣4、桑葚2、大蓟1、黄芪2、女贞子2、月桂叶1、牡丹皮2、白花蛇舌草1、罗布麻叶1、柿叶2、山楂叶2、姜黄1、生地黄2、红茶6。
一种茶醋玉米的制备方法,包括以下步骤:
(1)将红茶用22倍沸水泡开,得到红茶水,将大蓟、黄芪、女贞子、月桂叶、牡丹皮、白花蛇舌草、罗布麻叶、柿叶、山楂叶、姜黄、生地黄粉碎,用红茶水回流提取1小时,过滤,得到滤液;
(2)将黑枣去核与桑葚用浓度为1%的食盐水浸泡3小时,取出洗净,加入4倍水,武火加热至沸,再文火熬煮30分钟,打浆,得到黑枣桑葚浆;
(3)将玉米粒用上述滤液浸泡3小时,捞出晒干,送入锅中,将适量生姜、红辣椒用干净小布袋装好,送入锅中,倒入陈醋,陈醋的加入量为玉米粒重量的30%,盖上锅盖,小火煨炖2小时,捞出玉米粒,再次晒干;
(4)将再次晒干的玉米粒送入上述剩余的滤液中,焖润2小时,取出烘干,再送入锅中,加入上述黑枣桑葚浆和适量葡萄酒,小火焖润至干,取出玉米粒,晒干后定量包装即可。
Claims (1)
1.一种茶醋玉米,其特征在于是由下述重量份的原料制成:
玉米粒50-60、黑枣4-5、桑葚2-3、大蓟1-2、黄芪2-3、女贞子2-3、月桂叶1-2、牡丹皮2-3、白花蛇舌草1-2、罗布麻叶1-2、柿叶2-3、山楂叶2-3、姜黄1-2、生地黄2-3、红茶6-7;
其制备方法包括以下步骤:
(1)将红茶用22-24倍沸水泡开,得到红茶水,将大蓟、黄芪、女贞子、月桂叶、牡丹皮、白花蛇舌草、罗布麻叶、柿叶、山楂叶、姜黄、生地黄粉碎,用红茶水回流提取1-2小时,过滤,得到滤液;
(2)将黑枣去核与桑葚用浓度为1-2%的食盐水浸泡2-3小时,取出洗净,加入4-5倍水,武火加热至沸,再文火熬煮30-40分钟,打浆,得到黑枣桑葚浆;
(3)将玉米粒用上述滤液浸泡3-4小时,捞出晒干,送入锅中,将适量生姜、红辣椒用干净小布袋装好,送入锅中,倒入陈醋,陈醋的加入量为玉米粒重量的25-30%,盖上锅盖,小火煨炖2-3小时,捞出玉米粒,再次晒干;
(4)将再次晒干的玉米粒送入上述剩余的滤液中,焖润2-3小时,取出烘干,再送入锅中,加入上述黑枣桑葚浆和适量葡萄酒,小火焖润至干,取出玉米粒,晒干后定量包装即可。
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CN104140920B (zh) * | 2014-06-20 | 2016-01-06 | 滁州润海甜叶菊高科有限公司 | 一种冰镇茶醋降糖饮料及其制备方法 |
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