CN103610186A - 一种慈姑饮料及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开一种慈姑饮料及其制备方法,该饮料以重量份计,其组分为:慈姑浆液10-20份、马蹄浆液5-10份、蜂蜜2-6份、百合粉末0.1-0.8份、莲子粉末0.1-0.8份。该饮料的制备方法为以下步骤:1)取慈姑、马蹄洗净、打浆,过滤后待用;2)取百合干货、莲子干货,分别磨成粉末待用;3)将慈姑浆液、马蹄浆液进行混合,再将混合浆液加热,并在搅拌过程中加入百合粉末、莲子粉末;4)停止加热后,向浆液中加入蜂蜜2-6份,并充分搅拌;5)最后进行杀菌、灌装。本发明以慈姑为主要原料,并加入马蹄、蜂蜜、百合和莲子,慈姑具有强心润肺的功效,而马蹄具有止渴、消食、解热功能,不仅提高了饮料的营养价值,还增强了慈姑的功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种慈姑饮料及其制备方法。
背景技术
慈姑,《本草纲目》称其“达肾气、健脾胃、止泻痢、化痰、润皮毛”,是无公害绿色保健食品中的上等珍品。中医认为茨菇性味甘平、生津润肺、补中益气,对劳伤、咳喘等病有独特疗效。茨菇的营养价值较高,主要成份为淀粉、蛋白质和多种维生素,富含铁、钙、锌、磷、硼等多种活性物所需的微量无素,对人体肌能有调节促进作用,具有较好的药用价值。目前慈姑主要用于深加工,如制成罐头食品等,但在用于制备饮料上却极少,并且工艺也不成熟。
发明内容
本发明所要解决的技术问题是提供一种营养价值高、具有解毒利尿、散热消结、强心润肺功效的慈姑饮料,同时还提供了该慈姑饮料的制备方法。
为解决上述技术问题,本发明采用的技术方案如下:
一种慈姑饮料,以重量份计,其组分为:慈姑浆液10-20份、马蹄浆液5-10份、蜂蜜2-6份、百合粉末0.1-0.8份、莲子粉末0.1-0.8份。
上述方案优选的,以重量份计,其组分为:慈姑浆液15份、马蹄浆液8份、蜂蜜4份、百合粉末0.5份、莲子粉末0.5份。
本发明同时提供了一种慈姑饮料的制备方法,包括以下步骤:
1)取100克慈姑、100克马蹄洗净,并分别加入300-600克水,各自打浆,过滤后待用;
2)取百合干货、莲子干货,分别磨成粉末待用;
3)按慈姑浆液10-20份、马蹄浆液5-10份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.1-0.8份、莲子粉末0.1-0.8份,升温速度为每分钟8-10℃,直到温度升至100℃,在该温度下持续加热5-7分钟;
4)停止加热后,向浆液中加入蜂蜜2-6份,并充分搅拌;
5)最后进行杀菌、灌装,完成慈姑饮料的制备。
上述方案优选的,在步骤1)中,将慈姑洗净后,进行切片,并将切片放入20-30℃的盐水中浸泡30-40分钟。
上述方案优选的,在步骤3)中,按慈姑浆液15份、马蹄浆液8份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.5份、莲子粉末0.5份,升温速度为每分钟9℃,直到温度升至100℃,在该温度下持续加热6分钟。
与现有技术相比,本发明以慈姑为主要原料,并加入马蹄、蜂蜜、百合和莲子,慈姑具有强心润肺的功效,而马蹄具有止渴、消食、解热功能,不仅提高了饮料的营养价值,还增强了慈姑的功效,蜂蜜减弱慈姑的苦涩味,增强口感,百合具有清火、润肺、安神的功效,而莲子具有养心安神的功效,能够进一步提高饮料的药理性功效,适合在天气燥热的气候饮用。
具体实施方式
实施例1
一种慈姑饮料,以重量份计,其组分为:慈姑浆液10份、马蹄浆液5份、蜂蜜2份、百合粉末0.1份、莲子粉末0.1份。
上述慈姑饮料通过下述步制备而成:
1)取100克慈姑、100克马蹄洗净,并分别加入300克水,各自打浆,过滤后待用;其中在慈姑洗净后,先进行切片,并将切片放入20℃的盐水中浸泡30分钟后,再打浆。
2)取百合干货、莲子干货,分别磨成粉末待用;
3)按慈姑浆液10份、马蹄浆液5份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.1份、莲子粉末0.1份,升温速度为每分钟8℃,直到温度升至100℃,在该温度下持续加热5分钟;
4)停止加热后,向浆液中加入蜂蜜2份,并充分搅拌;
5)最后进行杀菌、灌装,完成慈姑饮料的制备。
实施例2
一种慈姑饮料,以重量份计,其组分为:慈姑浆液15份、马蹄浆液8份、蜂蜜4份、百合粉末0.5份、莲子粉末0.5份。
上述慈姑饮料通过下述步制备而成:
1)取100克慈姑、100克马蹄洗净,并分别加入500克水,各自打浆,过滤后待用;其中在慈姑洗净后,先进行切片,并将切片放入25℃的盐水中浸泡35分钟后,再打浆。
2)取百合干货、莲子干货,分别磨成粉末待用;
3)按慈姑浆液15份、马蹄浆液8份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.5份、莲子粉末0.5份,升温速度为每分钟9℃,直到温度升至100℃,在该温度下持续加热6分钟;
4)停止加热后,向浆液中加入蜂蜜4份,并充分搅拌;
5)最后进行杀菌、灌装,完成慈姑饮料的制备。
实施例3
一种慈姑饮料,以重量份计,其组分为:慈姑浆液20份、马蹄浆液10份、蜂蜜6份、百合粉末0.8份、莲子粉末0.8份。
上述慈姑饮料通过下述步制备而成:
1)取100克慈姑、100克马蹄洗净,并分别加入600克水,各自打浆,过滤后待用;其中在慈姑洗净后,先进行切片,并将切片放入30℃的盐水中浸泡40分钟后,再打浆。
2)取百合干货、莲子干货,分别磨成粉末待用;
3)按慈姑浆液20份、马蹄浆液10份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.8份、莲子粉末0.8份,升温速度为每分钟10℃,直到温度升至100℃,在该温度下持续加热7分钟;
4)停止加热后,向浆液中加入蜂蜜6份,并充分搅拌;
5)最后进行杀菌、灌装,完成慈姑饮料的制备。
Claims (5)
1.一种慈姑饮料,其特征在于以重量份计,其组分为:慈姑浆液10-20份、马蹄浆液5-10份、蜂蜜2-6份、百合粉末0.1-0.8份、莲子粉末0.1-0.8份。
2.根据权利要求1所述的慈姑饮料,其特征在于:以重量份计,其组分为:慈姑浆液15份、马蹄浆液8份、蜂蜜4份、百合粉末0.5份、莲子粉末0.5份。
3.根据权利要求1或2所述的一种慈姑饮料的制备方法,其特征在于包括以下步骤:
1)取100克慈姑、100克马蹄洗净,并分别加入300-600克水,各自打浆,过滤后待用;
2)取百合干货、莲子干货,分别磨成粉末待用;
3)按慈姑浆液10-20份、马蹄浆液5-10份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.1-0.8份、莲子粉末0.1-0.8份,升温速度为每分钟8-10℃,直到温度升至100℃,在该温度下持续加热5-7分钟;
4)停止加热后,向浆液中加入蜂蜜2-6份,并充分搅拌;
5)最后进行杀菌、灌装,完成慈姑饮料的制备。
4.根据权利要求3所述的慈姑饮料的制备方法,其特征在于:在步骤1)中,将慈姑洗净后,进行切片,并将切片放入20-30℃的盐水中浸泡30-40分钟。
5.根据权利要求3所述的慈姑饮料的制备方法,其特征在于:在步骤3)中,按慈姑浆液15份、马蹄浆液8份进行混合,再将混合浆液加热,且在加热过程中进行搅拌,并加入百合粉末0.5份、莲子粉末0.5份,升温速度为每分钟9℃,直到温度升至100℃,在该温度下持续加热6分钟。
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CN104983009A (zh) * | 2015-06-30 | 2015-10-21 | 扬州荷之坊食品有限公司 | 一种原味慈姑饮料及其加工方法 |
CN104997127A (zh) * | 2015-06-30 | 2015-10-28 | 江苏大学 | 一种慈姑浓缩汁的制备方法及其应用 |
CN105054206A (zh) * | 2015-06-30 | 2015-11-18 | 江苏大学 | 一种慈姑固体饮料的制备方法及其应用 |
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