CN103564565A - 一种辣椒果汁配方 - Google Patents
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Classifications
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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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种辣椒果汁配方，各组分及其重量为：辣椒1-2份、荔枝4-6份、桃4-6份、龙眼4-6份、樱桃1-2份、椰子2-4份、炼奶2-3份、水10-12份。本发明是一种水果味道丰富并且含有辣椒味的果汁配方，配方中组分大部分为性热的水果，因此饮用该果汁对虚寒者有很好的调节进补作用。
Description
技术领域
本发明涉及一种果汁配方，特别是一种辣椒果汁配方。
背景技术
辣椒是人们喜食的调味佳品之一；又是营养丰富的蔬菜之一。不论是青辣椒或红辣椒，都含有辣椒素，具有刺激性，能刺激消化道粘膜，尤其是口腔粘膜和舌头上的味蕾，因而有增加食欲和帮助消化的功能；且能行血活血促进血液循环，使心跳加快。所以吃辣椒后，常使人感到发热，特别是在寒冷季节，适量进食辣椒，不仅可以抵御风寒，预防伤风感冒，风湿病，腰腿痛等痹症。
发明内容
本发明的目的在于提供一种水果味道丰富并且含有辣椒味的果汁配方。
本发明通过下述技术方案来实现：
一种辣椒果汁配方，各组分及其重量为：辣椒1-2份、荔枝4-6份、桃4-6份、龙眼4-6份、樱桃1-2份、椰子2-4份、炼奶2-3份、水10-12份。
最佳的，一种辣椒果汁配方，各组分及其重量为：辣椒2份、荔枝5份、桃5份、龙眼5份、樱桃1份、椰子3份、炼奶2份、水12份。
实施操作步骤为：将辣椒、荔枝、桃、龙眼、樱桃去核后放入搅拌机，将椰子去壳，果肉切丁放入搅拌机，加入炼奶与水，打开搅拌机进行搅拌，直至拌碎均匀后倒出即可饮用。
辣椒对口腔及胃肠有刺激作用，能增强肠胃蠕动，促进消化液分泌，改善食欲，并能抑制肠内异常发酵。
荔枝果肉中含丰富的葡萄糖、蔗糖，总糖量在70%以上，列居多种水果的首位，具有补充能量、增加营养的作用。
桃营养丰富，富含胶质物，这类物质到大肠中能吸收大量的水分，能达到预防便秘的效果。
龙眼有抗老防衰的作用，因为它能抑制人体内使人衰老的一种酶的活性，加上所含的丰富的蛋白质维生素及矿物质，久食可“使人轻身不老”。
樱桃在水果家族中，一般铁的含量较低，樱桃却卓然不群，一枝独秀：每百克樱桃中含铁量多，达59毫克，居于水果首位；维生素A含量比葡萄、苹果、橘子多4-5倍。此外，樱桃中还含有维生素A、B、C及钙、磷等矿物元素。
椰子含大量蛋白质、果糖、葡萄糖、蔗糖、脂肪、维生素B1、维生素E、维生素C、钾、钙、镁等。椰肉色白如玉，芳香滑脆；椰汁清凉甘甜。椰肉、椰汁是老少皆宜的美味佳果。
本发明的有益效果：
1、 该配方中辣椒能促进消化液分泌，改善食欲；
2、 该配方中的各种水果营养丰富，富含各种人类所需的维生素等物质；
3、 该配方中组分大部分为性热的水果，因此饮用该果汁对虚寒者有很好的调节进补作用；
4、该配方中的部分为性寒的水果，将其特有的寒性特质与热性特质的水果结合在一起，起到互补互助的作用。
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：
一种辣椒果汁配方，各组分及其重量为：辣椒1份、荔枝4份、桃4份、龙眼4份、樱桃1份、椰子2份、炼奶2份、水12份。
实施例二：
一种辣椒果汁配方，各组分及其重量为：辣椒2份、荔枝5份、桃5份、龙眼5份、樱桃1份、椰子3份、炼奶2份、水12份。
实施例三：
一种辣椒果汁配方，各组分及其重量为：辣椒2份、荔枝6份、桃6份、龙眼6份、樱桃2份、椰子4份、炼奶3份、水10份。
以上实施例一、二、三操作步骤均相同：将辣椒、荔枝、桃、龙眼、樱桃去核后放入搅拌机，将椰子去壳，果肉切丁放入搅拌机，加入炼奶与水，打开搅拌机进行搅拌，直至拌碎均匀后倒出即可饮用。
三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，经拌碎后成品口味较清淡，可以供人们日常作饮料饮用，适宜不喜辣者饮用，辣椒在其中几乎没有味道，但是却又为这果汁提供了一种独特的味道；
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，而且其辣味刚好，饮用之后不会有对辣味的不适感，适合大多数人饮用；
实施例三中各原料用量较多，经拌碎后成品口感浓郁，比较甜、辣，对于喜好辣味者，用该配方所制成的成品可以满足他们的要求，但是并不适宜大多数人饮用。
由以上三种实施例可知实施例二是最佳实施例配比，该配方所制成的成品适宜大部分人饮用。
Claims (2)
1.一种辣椒果汁配方，其特征是，各组分及其重量为：辣椒1-2份、荔枝4-6份、桃4-6份、龙眼4-6份、樱桃1-2份、椰子2-4份、炼奶2-3份、水10-12份。
2.据权利要求1所述果汁配方，其特征是，各组分及其重量为：辣椒2份、荔枝5份、桃5份、龙眼5份、樱桃1份、椰子3份、炼奶2份、水12份。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349476A (zh) * | 2018-11-27 | 2019-02-19 | 遵义市农业科学研究院 | 一种辣椒饮料的制作方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349476A (zh) * | 2018-11-27 | 2019-02-19 | 遵义市农业科学研究院 | 一种辣椒饮料的制作方法 |
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Application publication date: 20140212 |