CN103609938A - 一种花羹及其制备方法 - 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
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明属于食品加工技术领域,具体涉及一种花羹及其制备方法。它由以下重量份数的原料制成:花瓣50~500份、白砂糖7000~10000份、麦芽糖7000~10000份、果胶10~30份、柠檬酸2~18份和水2000~3500份。本发明的有益效果是:能有效地将花瓣中的有效成分进行保留,其有效天然成分不会流失或氧化,食用时能被人体更好地吸收,方便存放,品质稳定,男女老少四季皆可食用,还可以用水、牛奶、茶或酒进行冲调,制成各种饮品及美食,在夏天冰镇饮用后口感更佳,有美颜润肤,去除口腔异味,消食健胃,止咳,清热排毒,安神醒脑,滋阴润肺等作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种花羹及其制备方法。
背景技术
绿色食品是指遵循可持续发展原则,在中国,过于由于人民长期处于贫困之中,一直在为温饱而劳动。在解决吃饭的年代,人们大量使用化学合成化肥、农药、饲料添加剂等,从而获得食品产量,对绿色食品的需求不大,对绿色食品认识不够。经过几十年的努力,到了20世纪80年代,才基本解决了温饱问题。90年代,很多地方才跨过贫困线,向小康社会迈进。进入21世纪,基本达到小康。绿色食品生产,才真正开始。
绿色食品,在国内外提出于20世纪90年代初,真正起步是在进入21世纪时。
20世纪所说的绿色食品是初步的,只处于无公害食品阶段,只要求限量使用化肥、农药、兽药、渔药、饲料添加剂和激素等。
近年来,对绿色食品提出了较高的要求,要求是无污染、优质、安全、营养的食物。通过促进动、植物生理活动获得,或经过加工形成的在市场上出售的无污染、优质、安全、营养、保健的食物,这种促进绿色食品的形成和加工过程,则为绿色食品开发。
绿色食品开发涉及未来人们健康生活发展需要,涉及自然界、生态环境及动植物生理活动变化,既是社会发展需要,又是一门新技术,是全面建设小康社会中的重要内容。绿色食品开发是农业发展的方向。绿色食品开发是可持续发展的重要内容。加快中国绿色食品开发,可以加快贫困地区广大农民脱贫致富,可以为小康社会提供必须的物质财富。加快对绿色食品开发的研究和实践,有着重要的历史意义和现实意义。
因此开发一系列的原生态绿色食品,如玫瑰、桂花、菊花等各种对大众具有养生健体功效的花羹已成为亟需解决的技术问题。
发明内容
本发明的目的是提供一种养生健体的花羹。
本发明所采取的技术方案是一种花羹,它由以下重量份数的原料制成:花瓣50~500份、白砂糖7000~10000份、麦芽糖7000~10000份、果胶10~30份、柠檬酸2~18份和水2000~3500份。
优选的,它由以下重量份数的原料制成:花瓣100~300份、白砂糖8000~9000份、麦芽糖8000~9000份、果胶15~25份、柠檬酸5~15份和水2500~3000份。
特别优选的,它由以下重量份数的原料制成:花瓣200份、白砂糖8500份、麦芽糖8500份、果胶20份、柠檬酸10份和水2770份。
优选的,所述花瓣为玫瑰花、桂花、茉莉花或菊花中的一种,或它们的混合物。
优选的,所述花瓣为干制品。
本发明中,采用经去掉花蒂的花瓣用白砂糖、麦芽糖等原料用文火熬制浓缩成花羹。其中,
白砂糖溶解后成为转化糖,能使花羹的天然风味、质量和保存性能更好,具有很好的营养性、消化性、安全性和保存稳定性。
麦芽糖味甘,性温,无毒。入肺、胃经,具有补虚健脾、润肺止咳、滋养强壮之功,主治胃寒腹痛、气虚咳嗽等症。麦芽糖是滋补的低糖食品,是由糯米配麦芽熬制而成,可水解为葡萄糖,作为营养丰富的营养品被使用。
果胶是从天然果实中提取的胶质,能增加花羹的稠度,还可让花的香气更加饱满。
柠檬酸用于调节果胶和转化糖液的pH值,使产品质量更加稳定,风味更好。
茉莉花味香淡、消胀气,味辛、甘,性温,有理气止痛、温中和胃、消肿解毒、强化免疫系统的功效,并对痢疾、腹痛、结膜炎及疮毒等具有很好的消炎解毒的作用。有清肝明目、生津止渴、祛痰治痢、通便利水、祛风解表、疗瘘、坚齿、益气力、降血压、强心、防龋防辐射损伤、抗癌、抗衰老之功效,使人延年益寿、身心健康;有理气安神、润肤香肌之功效,其香气怡人、可使排便顺畅,可改善昏睡及焦虑现象,对慢性胃病、经期失调也有功效。肠胃不适,子宫保健,头晕安神,可安定情绪及舒解郁闷。抗菌,平喘,抗癌,舒筋活血,驱风散寒,振脾健胃,强心益肝,降低血压,补肾壮精,有慢性支气管炎的人宜多饮用。
白菊花茶能“主诸风头眩、肿痛、目欲脱、皮肤死肌、恶风湿痹,久服利气,轻身耐劳延年”。具有散风热、清肝明目、解毒之功效,可用于防治风热感冒、头痛眩晕、目赤肿痛等疾病。其中所含的黄酮类物质有扩张血管、降低血压的作用,长期饮用,降压效果温和、持久。经现代医学验证,菊中含有有效化学成分,如腺嘌呤、胆碱、水苏碱等,从菊中提炼出来的挥发油,含有菊花酮、龙脑、乙酸龙脑酯等。药理实验证明,白菊煎剂对宋氏痢疾杆菌、变形杆菌、伤寒杆菌、副伤寒杆菌、绿脓杆菌、大肠杆菌及霍乱弧菌等都有抑制作用。常服菊花煎剂,对心脏有明显扩冠和增加冠脉流量,能降低血清甾醇和三酸甘油脂,并能降压预防心绞痛。白菊还可代茶,其色、香、味不亚于龙井茶。经常服用,能增强毛细血管抵抗力、抑制毛细血管的通性,起到抗炎强身作用。
本发明的另一目的是提供一种所述花羹的制备方法,包括以下步骤:将白砂糖、果胶和柠檬酸混匀后,加水溶解并煮沸,随后加入麦芽糖共同熬煮浓缩,再加入花瓣,熬制,即得。
优选的,在加入花瓣时,一边撒入,一边搅拌熬制,用于能将花瓣很好地混合到花羹中。
本发明花羹在食用时,用开水或牛奶红茶、绿茶冲调,热饮或冰镇口感俱佳,用量每5g可调200ml饮品。还可以制作其他甜点,还可以烹饪可口的菜肴。还可用于调制鸡尾酒等饮品。
本发明的有益效果在于:本发明采用麦芽糖等经文火与花瓣共同熬制成花羹,能有效地将花瓣中的有效成分进行保留,花瓣经麦芽糖等包裹,能有效保持花瓣不被氧化,花瓣的色泽、营养物质不流失,还方便存放,品质稳定,男女老少四季皆适宜食用,还可以用水、牛奶、茶和酒进行冲调,制成各种饮品及美食,在夏天冰镇饮用后口感更佳,有美颜润肤,去除口腔异味,消食健胃,清热排毒,安神醒脑,滋阴润肺等作用。
具体实施方式
为使本领域技术人员详细了解本发明的生产工艺和技术效果,下面以具体的生产实例来进一步介绍本发明的应用和技术效果。
实施例一:
将8500克白砂糖、20克果胶和10克柠檬酸混匀后,加2770克纯净水溶解并煮沸,随后加入8500克麦芽糖共同熬煮浓缩,至温度为110℃,再边撒入200克干制的玫瑰花瓣,边搅拌熬制,至温度为115℃,冷却灌装,即得玫瑰花羹。
所得玫瑰花羹,性质温和、男女皆宜。可缓和情绪、平衡内分泌、补血气,美颜护肤、对肝及胃有调理的作用、并可消除疲劳、改善体质,玫瑰花羹的味道清香幽雅,能令人缓和情绪、纾解抑郁,能改善内分泌失调,解除腰酸背痛,对消除疲劳和伤口愈合,滋润养颜,护肤美容,活血,保护肝脏,和胃养肝,消除疲劳,促进血液循环之功能。可治慢性胃炎及肝炎,疏肝解郁,健脾降火和血散淤等功效,能治腹中冷痛,胃脘积寒,顺行血气、安神、通便,降火气,可调理血气、促进血液循环,能活血化瘀,可缓和情绪,调整内分泌,最适合因内分泌紊乱而肥胖的人群,调气血,调理女性生理问题。最重要的是它的养颜美容功效,常饮可去除皮肤上的黑斑,令皮肤嫩白自然,防皱纹。可改善体质,肝郁气滞型的肥胖可多喝,有助于减肥;有丰胸调经之效;还可润肠通便。可称为美容养颜瘦身的佳品。由于玫瑰花茶有一股浓烈的花香,对改善口臭具有显著的效果,长期饮用可改善睡眠。玫瑰花羹还可有助消化、消脂肪,因而能减肥,饭后饮用效果最好。因玫瑰花有收敛作用,如有便秘者不宜过多饮用。
心理疗效:可平抚情绪,特别是沮丧的、哀伤、忌妒和憎恶的时候。提振心情,舒缓神经紧张和压力,能使女人对自我产生积极正面的感受。
生理疗效:1.玫瑰是绝佳的子宫补品,能镇定经前紧张症状,促进阴道分泌,调节月经周期。对不孕症、性冷感与性无能相当有帮助。2.活化停滞的血液循环,降低心脏充血现象,强化微血管。情绪低落时,可平衡并强化胃部。抗菌与轻泻的功能,能净化消化道,也能改善反胃、呕吐和便秘。
实施例二:
将7000克白砂糖、10克果胶和5克柠檬酸混匀后,加3500克纯净水溶解并煮沸,随后加入10000克麦芽糖共同熬煮浓缩,至温度为110℃,再边撒入300克干制的桂花花瓣,边搅拌熬制,至温度为115℃,冷却灌装,即得桂花花羹。
所得桂花花羹性温味辛,具有健胃、化痰、生津、散痰、平肝的作用,能治痰多咳嗽、肠风血痢、牙痛口臭、食欲不振、经闭腹痛等。
实施例三:
将10000克白砂糖、30克果胶和15克柠檬酸混匀后,加2000克纯净水溶解并煮沸,随后加入7000克麦芽糖共同熬煮浓缩,至温度为110℃,再边撒入100克干制的茉莉花花瓣,边搅拌熬制,至温度为115℃,冷却灌装,即得茉莉花花羹。
其中,所得茉莉花羹具有以下作用:1、行气开郁。茉莉花所含的挥发油性物质,具有行气止痛,解郁散结的作用,可缓解胸腹胀痛,里急后重等病状,为止痛之食疗佳品。2、抗菌消炎。对多种细菌有抑制作用,内服外用,可治疗目赤,疮疡,皮肤溃烂等病症。
实施例四:
将8000克白砂糖、15克果胶和5克柠檬酸混匀后,加2500克纯净水溶解并煮沸,随后加入9000克麦芽糖共同熬煮浓缩,至温度为110℃,再边撒入50克干制的白菊花花瓣,边搅拌熬制,至温度为115℃,冷却灌装,即得白菊花花羹。
所得白菊花花羹对口干、火旺、目涩,或由风、寒、湿引起的肢体疼痛、麻木的疾病均有一定的疗效。
食用时,可采用茶水冲泡能滋养肝肾,提神明目,减轻辐射的伤害,非常适合需经常面对电脑的上班族饮用。此外,对治疗眼睛疲劳、视力模糊有很好的疗效,经常觉得眼睛干涩的电脑族,多喝些白菊花花羹有很好的保健效果。
实施例五:
将8500克白砂糖、20克果胶和10克柠檬酸混匀后,加2770克纯净水溶解并煮沸,随后加入8500克麦芽糖共同熬煮浓缩,至温度为110℃,再边撒入200克干制的玫瑰花瓣和300克干制的茉莉花,边搅拌熬制,至温度为115℃,冷却灌装,即得花羹。
最后应说明的是,以上实施例仅用以说明而非限制本发明的技术方案,尽管参照上述实施例对本发明进行了详细说明,本领域技术人员应当理解,依然可以对本发明进行修改或者等同替换,而不脱离本发明的精神和范围的任何修改或局部替换,其均应涵盖在本发明的权利要求范围中。
Claims (7)
1.一种花羹,其特征在于:它由以下重量份数的原料制成:花瓣50~500份、白砂糖7000~10000份、麦芽糖7000~10000份、果胶10~30份、柠檬酸2~18份和水2000~3500份。
2.根据权利要求1所述的一种花羹,其特征在于:它由以下重量份数的原料制成:花瓣100~300份、白砂糖8000~9000份、麦芽糖8000~9000份、果胶15~25份、柠檬酸5~15份和水2500~3000份。
3.根据权利要求1所述的一种花羹,其特征在于:它由以下重量份数的原料制成:花瓣200份、白砂糖8500份、麦芽糖8500份、果胶20份、柠檬酸10份和水2770份。
4.根据权利要求1-3中任一项所述的一种花羹,其特征在于:所述花瓣为玫瑰花、桂花、茉莉花或菊花中的一种,或它们的混合物。
5.根据权利要求4所述的一种花羹,其特征在于:所述花瓣为干制品。
6.一种基于权利要求1-3中任一项所述花羹的制备方法,其特征在于:包括以下步骤:将白砂糖、果胶和柠檬酸混匀后,加水溶解并煮沸,随后加入麦芽糖共同熬煮浓缩,再加入花瓣,熬制,即得。
7.根据权利要求6所述花羹的制备方法,其特征在于:在加入花瓣时,一边撒入,一边搅拌熬制。
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CN109198530A (zh) * | 2017-06-30 | 2019-01-15 | 覃超程 | 一种茉莉花酱及其制作方法 |
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