CN103504306B - 一种柠檬味黑番茄粉及其制备方法 - Google Patents

一种柠檬味黑番茄粉及其制备方法 Download PDF

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CN103504306B
CN103504306B CN201310434558.6A CN201310434558A CN103504306B CN 103504306 B CN103504306 B CN 103504306B CN 201310434558 A CN201310434558 A CN 201310434558A CN 103504306 B CN103504306 B CN 103504306B
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lemon
powder
black tomato
tomato
fruit
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CN103504306A (zh
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陈伟
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Nantong Weide Sporting Goods Co ltd
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Anhui Kaili Cereals Oils & Foodstuffs Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

本发明公开了一种柠檬味黑番茄粉，是由下述重量份的原料制成：黑番茄80-90、柠檬汁17-20、杭白菊2-3、白术2-3、桑枝1-2、金樱子3-4、黄芪2-3、枳壳1-2、枸杞子2-3、山楂2-3、栀子1-2、香附1-2、低聚果糖4-5、柠檬醋3-4、乳清粉2-3、大豆蛋白粉1-2、西瓜皮果胶0.3-0.5；本发明将黑番茄、柠檬汁与多种辅料加工成一种食用方便、营养保健的黑番茄粉，其色泽亮丽、酸甜适中、保质期长，具有浓郁的番茄味和柠檬清香，可用开水直接冲调饮用，也能作为烹饪、烧烤调味品，具有清热解毒、补气健脾、补肝益肾、祛风明目、固精缩尿的功效。

Description

一种柠檬味黑番茄粉及其制备方法
技术领域
本发明涉及一种蔬菜粉，尤其涉及一种柠檬味黑番茄粉及其制备方法。
背景技术
黑番茄营养丰富，药食两用，具有浓郁的水果香味、酸甜适中的口感，含有大量的茄红素和丰富的维他命C及抗氧化剂，对女性具有滋阴养肾、美白肌肤、减肥瘦身的功效，但因季节性原因不能一年四季都吃到；本发明将黑番茄、柠檬汁与多种辅料加工成一种食用方便、营养保健的黑番茄粉。
发明内容
本发明克服了现有技术中不足，提供了一种柠檬味黑番茄粉及其制备方法。
本发明是通过以下技术方案实现的：
一种柠檬味黑番茄粉，是由下述重量份的原料制成：
黑番茄80-90、柠檬汁17-20、杭白菊2-3、白术2-3、桑枝1-2、金樱子3-4、黄芪2-3、枳壳1-2、枸杞子2-3、山楂2-3、栀子1-2、香附1-2、低聚果糖4-5、柠檬醋3-4、乳清粉2-3、大豆蛋白粉1-2、西瓜皮果胶0.3-0.5。
一种柠檬味黑番茄粉制备方法，包括以下步骤：
（1）将黑番茄去蒂洗净，在90-100℃下漂烫1-2分钟，再用冰水冷浸，将黑番茄去皮，与柠檬汁混合打浆，再冷冻干燥，研磨至80-100目，得到番茄粉；
（2）将杭白菊、白术、桑枝、金樱子等中药原料粉碎，与柠檬醋混合，加入6-7倍清水，在50-60℃下保温3-4小时，再加热至沸，保持沸腾30-40分钟，过滤，滤液喷雾干燥，得到中药颗粒；
（3）将上述番茄粉、中药颗粒与低聚果糖等剩余原料混合均匀，灭菌包装，得到成品。
与现有技术相比，本发明的优点是：
本发明将黑番茄、柠檬汁与多种辅料加工成一种食用方便、营养保健的黑番茄粉，其色泽亮丽、酸甜适中、保质期长，具有浓郁的番茄味和柠檬清香，可用开水直接冲调饮用，也能作为烹饪、烧烤调味品，具有清热解毒、补气健脾、补肝益肾、祛风明目、固精缩尿的功效。
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：
一种柠檬味黑番茄粉，是由下述重量（斤）的原料制成：
黑番茄90、柠檬汁20、杭白菊3、白术3、桑枝2、金樱子4、黄芪3、枳壳2、枸杞子3、山楂3、栀子2、香附2、低聚果糖5、柠檬醋4、乳清粉3、大豆蛋白粉2、西瓜皮果胶0.5。
一种柠檬味黑番茄粉制备方法，包括以下步骤：
（1）将黑番茄去蒂洗净，在100℃下漂烫1分钟，再用冰水冷浸，将黑番茄去皮，与柠檬汁混合打浆，再冷冻干燥，研磨至100目，得到番茄粉；
（2）将杭白菊、白术、桑枝、金樱子等中药原料粉碎，与柠檬醋混合，加入6倍清水，在50℃下保温4小时，再加热至沸，保持沸腾30分钟，过滤，滤液喷雾干燥，得到中药颗粒；
（3）将上述番茄粉、中药颗粒与低聚果糖等剩余原料混合均匀，灭菌包装，得到成品。

Claims (2)

1.一种柠檬味黑番茄粉，其特征在于是由下述重量份的原料制成：黑番茄80-90、柠檬汁17-20、杭白菊2-3、白术2-3、桑枝1-2、金樱子3-4、黄芪2-3、枳壳1-2、枸杞子2-3、山楂2-3、栀子1-2、香附1-2、低聚果糖4-5、柠檬醋3-4、乳清粉2-3、大豆蛋白粉1-2、西瓜皮果胶0.3-0.5。
2.一种如权利要求1所述的柠檬味黑番茄粉制备方法，其特征在于包括以下步骤：
（1）将黑番茄去蒂洗净，在90-100℃下漂烫1-2分钟，再用冰水冷浸，将黑番茄去皮，与柠檬汁混合打浆，再冷冻干燥，研磨至80-100目，得到番茄粉；
（2）将杭白菊、白术、桑枝、金樱子、黄芪、枳壳、枸杞子、山楂、栀子、香附粉碎，与柠檬醋混合，加入6-7倍清水，在50-60℃下保温3-4小时，再加热至沸，保持沸腾30-40分钟，过滤，滤液喷雾干燥，得到中药颗粒；
（3）将上述番茄粉、中药颗粒与低聚果糖、乳清粉、大豆蛋白粉、西瓜皮果胶混合均匀，灭菌包装，得到成品。
CN201310434558.6A 2013-09-23 2013-09-23 一种柠檬味黑番茄粉及其制备方法 Active CN103504306B (zh)

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CN104397715A (zh) * 2014-11-24 2015-03-11 凤阳嘉禾农业科技有限公司 一种草莓麦芽茶汤冲剂及其加工方法
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102084897A (zh) * 2009-12-07 2011-06-08 浙江大学 一种男性保健功能饮料的制作方法
CN102228277A (zh) * 2011-05-30 2011-11-02 卢红 黑番茄汁饮料及制备方法
CN102578648A (zh) * 2012-03-01 2012-07-18 常熟市方园纺织器材厂 一种果汁饮料

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102084897A (zh) * 2009-12-07 2011-06-08 浙江大学 一种男性保健功能饮料的制作方法
CN102228277A (zh) * 2011-05-30 2011-11-02 卢红 黑番茄汁饮料及制备方法
CN102578648A (zh) * 2012-03-01 2012-07-18 常熟市方园纺织器材厂 一种果汁饮料

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