CN103767030A - 一种鳄鱼饮品的制作方法 - 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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
本发明公开了一种鳄鱼饮品的制作方法。采用以下步骤：（1）鳄鱼肉酶解提取液；（2）中药混合提取液；（3）混合：将鳄鱼肉酶解提取液和中药提取液置夹层锅内，混合均匀，再将冰糖、山梨酸钾混合均匀，投入其中；（4）溶解：加热并不断搅拌至完全溶解均匀；（5）配制；然后用400目滤布滤至无焦屑、杂质；（6）灌封：以不低于90℃进行热灌封；（7）灭菌：再在115℃高压高温水煮灭菌30分钟；（8）冷却：用水冷却到常温。处理设备少，工艺简单，电耗少。将鳄鱼肉、葛根、甘草、枸杞子、大枣、冰糖的功效互补，功效能得到更大发挥。
Description
技术领域
本发明涉及一种饮品的制作方法，具体是一种鳄鱼饮品的制作方法。
背景技术
鳄鱼肉含有丰富的优良蛋白质和人体必需的氨基酸、不饱和脂肪酸、维生素及各种微量元素。
将葛根洗净切成薄片，每天30克，加水煮沸后当茶饮用。此茶具有清热解毒、分解酒精、醒酒健胃、解酒护肝等功效。酒前泡服可使酒量大增，酒后泡服可促使酒精快速分解和排泄。将其作常规饮料泡服，久服可降血脂、降血糖、降血压。
甘草是一种补益中草药。药用部位是根及根茎，药材性状根呈圆柱形，长25～l00cm，直径0.6～3.5cm。外皮松紧不一，表面红棕色或灰棕色。根茎呈圆柱形，表面有芽痕，断面中部有髓。气微，味甜而特殊。功能主治清热解毒，祛痰止咳、脘腹等。喜阳光充沛，日照长气温低的干燥气候。
枸杞子性平味甘，入肝、肾经，具有养阴补血、滋补肝肾、益精明目的功效，常用于治疗肝肾虚损、精血不足所致的腰膝酸软、头晕、耳鸣、遗精等症，对肝肾不足、精血不能上济于目所致的眼目昏花、视力减退等症疗效尤佳。现代药理研究表明，枸杞含有胡萝卜素、甜菜碱、维生素A、维生素B1、维生素B2、维生素C 和钙、磷、铁等成分，具有增强白细胞活性、抑制脂肪在肝细胞内沉积、促进肝细胞新生的作用，对慢性肝炎、中心性视网膜炎、视神经萎缩等疗效显著，还可降血压、降血糖、降血脂。
大枣红枣所含有的环磷酸腺苷，是人体细胞能量代谢的必需成分，能够增强肌力、消除疲劳、扩张血管、增加心肌收缩力、改善心肌营养，对防治心血管系统疾病有良好的作用；中医中药理论认为，红枣具有补虚益气、养血安神、健脾和胃等作用，红枣对慢性肝炎、肝硬化、贫血、过敏性紫癜等病症有较好疗效；红枣含有三萜类化合物及环磷酸腺苷，有较强的抗癌、抗过敏作用。大枣能润心肺、止咳、补五脏、治虚损、除肠胃癖气，还能安中养脾、平胃气、通九窍、助十二经等。
冰糖中医认为冰糖具有润肺、止咳、清痰、和去火的作用。也是泡制药酒、炖煮补品的辅料。
山梨酸钾能有效地抑制霉菌，酵母菌和好氧性细菌的活性，从而达到有效地延长食品的保存时间，并保持原有食品的风味。
鳄鱼肉、葛根、甘草、枸杞子、大枣、生活饮用水为原料，添加山梨酸钾，经特殊工艺加工制成的鳄鱼饮品，各种功效互补，功效更能得到最大发挥。
发明内容
本发明的目的是提供一种鳄鱼饮品的制作方法, 处理设备少，工艺简单，电耗少，产品无杂质，且无使用化学剂进行消毒处理，无添加剂，而且容易被人体吸收的鳄鱼饮品的制作方法。
本发明解决其技术问题所采用的技术方案是：一种鳄鱼饮品的制作方法，其特征在于，采用以下步骤：（1）鳄鱼肉酶解提取液：将鳄鱼肉通过酶解作用获得的提取液；（2）中药混合提取液：葛根、甘草、枸杞子、大枣、生活饮用水为原料，经特殊工艺加工制成的中药混合提取液；（3）混合：将鳄鱼肉酶解提取液和中药提取液置夹层锅内，混合均匀，再将冰糖、山梨酸钾混合均匀，投入其中；（4）溶解：加热并不断搅拌至完全溶解均匀；（5）配制；然后用400目滤布滤至无焦屑、杂质；（6）灌封：以不低于90℃进行热灌封；（7）灭菌：再在115℃高压高温水煮灭菌30分钟；（8）冷却：用水冷却到常温。
本发明的有益效果是，原料取材容易，制作方法简单易行，将鳄鱼肉、葛根、甘草、枸杞子、大枣、冰糖的功效互补，功效能得到更大发挥。
附图说明
图1是本发明的工艺流程示意图。
具体实施方式
实施例1
一种鳄鱼饮品的制作方法，采用以下步骤：
（1）鳄鱼肉酶解提取液：将鳄鱼肉400g和生活饮用水400g，加入鳄鱼肉重量0.3%的酶1006，充分混合，通过酶解作用获得的提取液；
（2）中药混合提取液：葛根170g，甘草100g，枸杞100g，大枣70g，生活饮用水8800g,为原料，经特殊工艺加工制成的中药混合提取液；
（3）混合：将鳄鱼肉酶解提取液和中药混合提取液置夹层锅内，混合均匀，再将冰糖20g、山梨酸钾1g混合均匀，投入其中；
（4）溶解：加热并不断搅拌至完全溶解均匀；
（5）配制；然后用400目滤布滤至无焦屑、杂质；
（6）灌封：以不低于90℃进行热灌封；
（7）灭菌：再在115℃高压高温水煮灭菌30分钟；
（8）冷却：用水冷却到常温。
Claims (1)
1.一种鳄鱼饮品的制作方法，其特征在于，采用以下步骤：（1）鳄鱼肉酶解提取液：将鳄鱼肉通过酶解作用获得的提取液；（2）中药混合提取液：葛根、甘草、枸杞子、大枣、生活饮用水为原料，经特殊工艺加工制成的中药混合提取液；（3）混合：将鳄鱼肉酶解提取液和中药提取液置夹层锅内，混合均匀，再将冰糖、山梨酸钾混合均匀，投入其中；（4）溶解：加热并不断搅拌至完全溶解均匀；（5）配制；然后用400目滤布滤至无焦屑、杂质；（6）灌封：以不低于90℃进行热灌封；（7）灭菌：再在115℃高压高温水煮灭菌30分钟；（8）冷却：用水冷却到常温。
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| CN105296311A (zh) * | 2015-12-03 | 2016-02-03 | 蔡建中 | 一种鳄鱼鞭酒及其制备方法 |
| CN105296312A (zh) * | 2015-12-03 | 2016-02-03 | 蔡建中 | 一种鳄鱼骨酒及其制备方法 |
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