CN103637300A - 一种银杏薏米饮料及其制备方法 - Google Patents

一种银杏薏米饮料及其制备方法 Download PDF

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CN103637300A
CN103637300A CN201310615003.1A CN201310615003A CN103637300A CN 103637300 A CN103637300 A CN 103637300A CN 201310615003 A CN201310615003 A CN 201310615003A CN 103637300 A CN103637300 A CN 103637300A
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tears
job
seed
ginkgo
water
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林淑琴
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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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

Abstract

一种银杏薏米饮料及其制备方法，由薏米30～40%、银杏叶40～50%、生姜10～15%、蜂蜜20～25%、冰糖15～20%、苹果醋30～35%混合制成。加工步骤是将薏米洗净后放入锅中，按1:10比例加入水，在锅中小火熬煮20～30分钟，捞出薏米，薏米水留用；将银杏叶洗净后放入锅中，按1:15比例加入水，在锅中小火熬煮20～25分钟，捞出银杏叶，银杏叶的水留用；将薏米水和银杏叶水按1:1比例混合，加入生姜、蜂蜜、冰糖、苹果醋，温火加热至40～50℃；捞出生姜片，自然冷却后制成银杏薏米饮料。本发明具有口感更好、造价低、原料充沛、制备简单等优点。

Description

一种银杏薏米饮料及其制备方法
技术领域
    本发明涉及一种饮料，尤其是一种主原料为薏米的饮料。
背景技术
已知，薏米具有健脾补肺、清热透湿、利尿消炎等功效。另外，薏米中还含有丰富的营养素。因此，国内外对薏米保健食品的开发利用十分重视。尤其在日本，有不少的产品面市，如薏米酒、薏米快餐粉、调味酱等。但是，现阶段市场中有很多以薏米为主原料的饮品，但是还没有以薏米和银杏叶为原料制成的饮品。为此，我们提供一种薏米和银杏叶制成的饮料势必会受到市场欢迎。
发明内容
    本发明的目的是提供一种口感好、清热祛湿、健胃消炎的银杏薏米饮料及其制备方法。
本发明银杏薏米饮料，其组成成分重量百分比如下，
薏米30～40%、银杏叶40～50%、、生姜10～15%、蜂蜜20～25%、冰糖15～20%、苹果醋30～35%。
本发明银杏薏米饮料的其制备方法，
a、将薏米洗净后放入锅中，按1:10比例加入水，在锅中小火熬煮20～30分钟，捞出薏米，薏米水留用；
b、将银杏叶洗净后放入锅中，按1:15比例加入水，在锅中小火熬煮20～25分钟，捞出银杏叶，银杏叶的水留用；
c、将薏米水和银杏叶水按1:1比例混合，加入生姜、蜂蜜、冰糖、苹果醋，温火加热至40～50℃；
d、捞出生姜片，自然冷却后制成银杏薏米饮料。
与已有技术相比，本发明的有益效果为：口感更好、造价低、原料充沛、清热祛湿、制备简单，冷藏后饮用口感更佳。
具体实施方式
本发明一种银杏薏米饮料，其组成成分重量百分比如下，
薏米30～40%、银杏叶40～50%、、生姜10～15%、蜂蜜20～25%、冰糖15～20%、苹果醋30～35%。
本发明一种银杏薏米饮料的其制备方法，
a、将薏米洗净后放入锅中，按1:10比例加入水，在锅中小火熬煮20～30分钟，捞出薏米，薏米水留用；
b、将银杏叶洗净后放入锅中，按1:15比例加入水，在锅中小火熬煮20～25分钟，捞出银杏叶，银杏叶的水留用；
c、将薏米水和银杏叶水按1:1比例混合，加入生姜、蜂蜜、冰糖、苹果醋，温火加热至40～50℃；
d、捞出生姜片，自然冷却后制成银杏薏米饮料。

Claims (2)

1.一种银杏薏米饮料，其特征在于：其组成成分重量百分比如下，
薏米30～40%、银杏叶40～50%、、生姜10～15%、蜂蜜20～25%、冰糖15～20%、苹果醋30～35%。
2.一种银杏薏米饮料的其制备方法，其特征在于：
a、将薏米洗净后放入锅中，按1:10比例加入水，在锅中小火熬煮20～30分钟，捞出薏米，薏米水留用；
b、将银杏叶洗净后放入锅中，按1:15比例加入水，在锅中小火熬煮20～25分钟，捞出银杏叶，银杏叶的水留用；
c、将薏米水和银杏叶水按1:1比例混合，加入生姜、蜂蜜、冰糖、苹果醋，温火加热至40～50℃；
d、捞出生姜片，自然冷却后制成银杏薏米饮料。
CN201310615003.1A 2013-11-28 2013-11-28 一种银杏薏米饮料及其制备方法 Pending CN103637300A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107964498A (zh) * 2017-12-03 2018-04-27 镇江刘恒记食品有限公司 一种能祛除体内湿寒气的醋

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101627790A (zh) * 2009-07-22 2010-01-20 刘明 一种银杏姜茶饮料及其制备方法
CN102396758A (zh) * 2010-09-13 2012-04-04 李全能 一种具有多功能保健功能的饮料
CN102948522A (zh) * 2011-08-24 2013-03-06 王新建 一种薏米饮料及制作方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101627790A (zh) * 2009-07-22 2010-01-20 刘明 一种银杏姜茶饮料及其制备方法
CN102396758A (zh) * 2010-09-13 2012-04-04 李全能 一种具有多功能保健功能的饮料
CN102948522A (zh) * 2011-08-24 2013-03-06 王新建 一种薏米饮料及制作方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
苏敏: "药食两用饮料植物资源及开发", 《2008茶学青年科学家论坛论文集》 *
陈云: "银杏叶功能性饮料的研制", 《粮油加工》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107964498A (zh) * 2017-12-03 2018-04-27 镇江刘恒记食品有限公司 一种能祛除体内湿寒气的醋

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Application publication date: 20140319