CN103519272A - 一种莲藕醋饮配方 - Google Patents
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- CN103519272A CN103519272A CN201310470588.2A CN201310470588A CN103519272A CN 103519272 A CN103519272 A CN 103519272A CN 201310470588 A CN201310470588 A CN 201310470588A CN 103519272 A CN103519272 A CN 103519272A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 42
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 40
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 40
- 239000000052 vinegar Substances 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 33
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
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- 239000011780 sodium chloride Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000510672 Cuminum Species 0.000 description 6
- 238000003756 stirring Methods 0.000 description 4
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- 238000000034 method Methods 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
本发明提供一种莲藕醋饮配方，各组分及其重量为：莲藕40-45份、砂糖7-9份、炼奶9-12份、冰块78-80份、食盐1-2份、食醋20-23份、水27-30份、孜然粉1-2份。本发明是一种以莲藕为主味，配合以食醋酸味为辅的莲藕醋饮配方。
Description
技术领域
本发明涉及一种醋饮配方，特别是一种莲藕醋饮配方。
背景技术
醋是用各种酵后产生的酸味调味剂。酿醋主要使用大米或高梁为原料。适当的酵可使用含碳水化合物（糖、淀粉）的液体转化成酒精和二氧化碳，酒精再受某种细菌的作用与空气中氧结合即生成醋酸和水。食醋中除了含有醋酸以外，还含有对身体有益的其它一些营养成分，如乳酸、葡萄糖酸、琥珀酸、氨基酸、糖、钙、磷、铁、维生素B2等等。
以醋为底料制成的饮料即为醋饮，现在市面上有多种多样的醋饮，丰富醋饮的种类可以增加人们对醋饮的多种选择。
发明内容
本发明的目的在于提供一种以莲藕为主味，配合以食醋酸味为辅的莲藕醋饮配方。
本发明通过下述技术方案来实现：
一种莲藕醋饮配方，各组分及其重量为：莲藕40-45份、砂糖7-9份、炼奶9-12份、冰块78-80份、食盐1-2份、食醋20-23份、水27-30份、孜然粉1-2份。
最佳的，一种莲藕醋饮配方，各组分及其重量为：莲藕45份、砂糖9份、炼奶12份、冰块78份、食盐2份、食醋23份、水27份、孜然粉2份。
制备方法：将水倒入锅中煮沸，放入莲藕，并同食盐、孜然粉调味，使得莲藕入味，莲藕煮熟后捞起莲藕放置在阴凉处待其冷却至20℃，将已经冷却的莲藕放进搅拌机，并同砂糖、炼奶、冰块一齐搅拌，在搅拌过程中逐渐加入食醋，搅拌均匀后即可倒出饮用。
莲藕属睡莲科植物，莲藕微甜而脆，可生食也可做菜，而且药用价值相当高，它的根根叶叶，花须果实，无不为宝，都可滋补入药。用藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。味甘，性凉，主补中焦，养神，益气力。能清热生津，凉血止血，散瘀血。熟用微温，能补益脾胃，止泻，益血，生肌。
本发明的有益效果：该莲藕醋饮有着以莲藕为主味，配合以食醋酸味为辅的风味。
具体实施方式
下面结合具体实施例对本发明作进一步说明：
实施例一：
一种莲藕醋饮配方，各组分及其重量为：莲藕40份、砂糖7份、炼奶9份、冰块80份、食盐1份、食醋20份、水30份、孜然粉1份。
实施例二：
一种莲藕醋饮配方，各组分及其重量为：莲藕45份、砂糖9份、炼奶12份、冰块78份、食盐2份、食醋23份、水27份、孜然粉2份。
以上实施例一、二制备方法均相同：将水倒入锅中煮沸，放入莲藕，并同食盐、孜然粉调味，使得莲藕入味，莲藕煮熟后捞起莲藕放置在阴凉处待其冷却至20℃，将已经冷却的莲藕放进搅拌机，并同砂糖、炼奶、冰块一齐搅拌，在搅拌过程中逐渐加入食醋，搅拌均匀后即可倒出饮用。
两个实施例所用材料相同，但是使用份量不一，经研究得出以下结论：
实施例一中各原料用量较少，经制作后成品口味较清淡，所能展现的莲藕味并不明显，食醋的用量也较少，对于那些不喜好莲藕，甚至对莲藕有厌恶感的人来说这是一个可以接受的份量，而且该莲藕本身营养丰富，再配合以食醋与冰块，在夏日可以缓解人的心情，可以供人们日常作饮料饮用；
实施例二中各原料用量适中，经拌碎后成品口感细腻，甜度恰到好处，其所特有的莲藕香味透人心脾，再配以食醋制成醋饮，尤其是再加上冰块，以冰醋饮饮的样式出现在众人面前，会有一种耳目一新的感觉，在夏日喝上一杯该醋饮，莲藕味、酸味在口腔中回旋，对于那些喜爱莲藕的人来说这是一种难得的饮品，该配方适合大多数人饮用；
由以上两种实施例可知实施例二是最佳实施例配比，该配方所制成的醋饮适宜大部分人饮用。
Claims (2)
1.一种莲藕醋饮配方，其特征是，各组分及其重量为：莲藕40-45份、砂糖7-9份、炼奶9-12份、冰块78-80份、食盐1-2份、食醋20-23份、水27-30份、孜然粉1-2份。
2.据权利要求1所述醋饮配方，其特征是，各组分及其重量为：莲藕45份、砂糖9份、炼奶12份、冰块78份、食盐2份、食醋23份、水27份、孜然粉2份。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109625A (zh) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | 一种低聚果糖莲藕醋及其制备方法 |
| CN105309966A (zh) * | 2015-10-20 | 2016-02-10 | 颍上钓鱼岛浅水藕种植专业合作社 | 一种莲藕饮品及其制备方法 |
-
2013
- 2013-10-11 CN CN201310470588.2A patent/CN103519272A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109625A (zh) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | 一种低聚果糖莲藕醋及其制备方法 |
| CN105309966A (zh) * | 2015-10-20 | 2016-02-10 | 颍上钓鱼岛浅水藕种植专业合作社 | 一种莲藕饮品及其制备方法 |
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Application publication date: 20140122 |