CN103798572A - 一种杂粮蓝莓酱及其制备方法 - Google Patents
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Abstract
一种杂粮蓝莓酱及其制备方法,其特征在于由下列重量份的原料制成:蓝莓70-75、阿胶3-4、花生壳2-3、花生叶1-2、丝瓜络2-2.5、淡竹叶1-2、草龙根2-2.4、诃子叶1.8-2、抹茶粉5-6、玉米淀粉13-15、绍兴酒10-11、菱米30-33、绿豆40-44、红曲米20-22、糙米35-40、酵母1-1.5、鸡架子10-11、营养添加剂7-8。本发明的蓝莓酱口感细腻润滑,由于添加了糙米等杂粮,使得本发明香味浓郁,营养丰富,此外,本发明还添加了多种中草药,具有保健功效,其中阿胶可滋阴补血,花生叶可镇静降压、丝瓜络可通经活络,淡竹叶可清热除烦,经常食用本发明可达到强健身体的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种杂粮蓝莓酱及其制备方法。
背景技术
蓝莓香气宜人,酸甜适度,且营养丰富,广受人们的喜爱。目前市场上销售的由蓝莓加工而来的产品种类繁多,但多不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种杂粮蓝莓酱及其制备方法,本发明具有风味独特,营养丰富的特点。
本发明所采用的技术方案是:
一种杂粮蓝莓酱,其特征在于由下列重量份的原料制成:
蓝莓70-75、阿胶3-4、花生壳2-3、花生叶1-2、丝瓜络2-2.5、淡竹叶1-2、草龙根2-2.4、诃子叶1.8-2、抹茶粉5-6、玉米淀粉13-15、绍兴酒10-11、菱米30-33、绿豆40-44、红曲米20-22、糙米35-40、酵母1-1.5、鸡架子10-11、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:牛蒡子1-1.5、南瓜花0.8-1、茉莉花1.4-1.6、笔筒草1-1.2、菠菜5-6、西芹4-5、莲藕3-4、豆浆7-8、榛子仁10-11;
制备方法为:(1)将牛蒡子、南瓜花、茉莉花、笔筒草加5-6倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将莲藕切块,与菠菜、西芹混合,加滤液打浆,过滤除渣,得蔬菜汁;
(2)将榛子仁入锅,小火炒香后出料,加蔬菜汁、剩余物料研磨匀质,小火熬膏,烘干后研成粉末,即得。
所述的杂粮蓝莓酱的制备方法,其特征在于包括以下步骤:
(1)将阿胶、花生壳、花生叶、丝瓜络、淡竹叶、草龙根、诃子叶加7-8倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将菱米、绿豆、红曲米、糙米与3-4倍的水、提取液混合入锅,大火煮沸后打浆,在30-35℃下加入酵母,发酵2-3小时,然后与绍兴酒合并,小火熬成糊状,得杂粮糊;
(3)将鸡架子加2-3倍的水大火煮沸,过滤除渣,得鸡汤;取蓝莓果肉,加鸡汤腌渍3-4小时,然后蓝莓果肉取出、沥干,进行榨汁,过滤除渣,得蓝莓汁;
(4)将杂粮糊、蓝莓汁与剩余物料混合拌匀,再经灌装、杀菌,即得。
本发明中的笔筒草为木贼科植物节节草的全草,草龙根为柳叶菜科植物线叶丁香蓼的根,诃子叶为使君子科植物诃子的叶。
本发明的有益效果为:
本发明的蓝莓酱口感细腻润滑,由于添加了糙米等杂粮,使得本发明香味浓郁,营养丰富,此外,本发明还添加了多种中草药,具有保健功效,其中阿胶可滋阴补血,花生叶可镇静降压、丝瓜络可通经活络,淡竹叶可清热除烦,经常食用本发明可达到强健身体的功效。
具体实施方式
一种杂粮蓝莓酱,其特征在于由下列重量份(公斤)的原料制成:
蓝莓70、阿胶4、花生壳3、花生叶2、丝瓜络2.5、淡竹叶2、草龙根2.4、诃子叶1.8、抹茶粉6、玉米淀粉15、绍兴酒10、菱米33、绿豆44、红曲米22、糙米40、酵母1.5、鸡架子11、营养添加剂8;
所述营养添加剂由下列重量份(公斤)原料制成:牛蒡子1.5、南瓜花0.8、茉莉花1.6、笔筒草1.2、菠菜6、西芹5、莲藕4、豆浆8、榛子仁11;
制备方法为:(1)将牛蒡子、南瓜花、茉莉花、笔筒草加5-6倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将莲藕切块,与菠菜、西芹混合,加滤液打浆,过滤除渣,得蔬菜汁;
(2)将榛子仁入锅,小火炒香后出料,加蔬菜汁、剩余物料研磨匀质,小火熬膏,烘干后研成粉末,即得。
所述的杂粮蓝莓酱的制备方法,包括以下步骤:
(1)将阿胶、花生壳、花生叶、丝瓜络、淡竹叶、草龙根、诃子叶加7-8倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将菱米、绿豆、红曲米、糙米与3-4倍的水、提取液混合入锅,大火煮沸后打浆,在30-35℃下加入酵母,发酵2-3小时,然后与绍兴酒合并,小火熬成糊状,得杂粮糊;
(3)将鸡架子加2-3倍的水大火煮沸,过滤除渣,得鸡汤;取蓝莓果肉,加鸡汤腌渍3-4小时,然后蓝莓果肉取出、沥干,进行榨汁,过滤除渣,得蓝莓汁;
(4)将杂粮糊、蓝莓汁与剩余物料混合拌匀,再经灌装、杀菌,即得。
Claims (2)
1.一种杂粮蓝莓酱,其特征在于由下列重量份的原料制成:
蓝莓70-75、阿胶3-4、花生壳2-3、花生叶1-2、丝瓜络2-2.5、淡竹叶1-2、草龙根2-2.4、诃子叶1.8-2、抹茶粉5-6、玉米淀粉13-15、绍兴酒10-11、菱米30-33、绿豆40-44、红曲米20-22、糙米35-40、酵母1-1.5、鸡架子10-11、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:牛蒡子1-1.5、南瓜花0.8-1、茉莉花1.4-1.6、笔筒草1-1.2、菠菜5-6、西芹4-5、莲藕3-4、豆浆7-8、榛子仁10-11;
制备方法为:(1)将牛蒡子、南瓜花、茉莉花、笔筒草加5-6倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将莲藕切块,与菠菜、西芹混合,加滤液打浆,过滤除渣,得蔬菜汁;
(2)将榛子仁入锅,小火炒香后出料,加蔬菜汁、剩余物料研磨匀质,小火熬膏,烘干后研成粉末,即得。
2.根据权利要求1所述的杂粮蓝莓酱的制备方法,其特征在于包括以下步骤:
(1)将阿胶、花生壳、花生叶、丝瓜络、淡竹叶、草龙根、诃子叶加7-8倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将菱米、绿豆、红曲米、糙米与3-4倍的水、提取液混合入锅,大火煮沸后打浆,在30-35℃下加入酵母,发酵2-3小时,然后与绍兴酒合并,小火熬成糊状,得杂粮糊;
(3)将鸡架子加2-3倍的水大火煮沸,过滤除渣,得鸡汤;取蓝莓果肉,加鸡汤腌渍3-4小时,然后蓝莓果肉取出、沥干,进行榨汁,过滤除渣,得蓝莓汁;
(4)将杂粮糊、蓝莓汁与剩余物料混合拌匀,再经灌装、杀菌,即得。
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CN104256515A (zh) * | 2014-07-21 | 2015-01-07 | 安徽省思杰食品有限公司 | 一种猪骨沙茶酱及其加工方法 |
CN105961580A (zh) * | 2016-06-21 | 2016-09-28 | 安徽金鹰农业科技有限公司 | 一种山药养胃蓝莓玉米罐头及其制备方法 |
CN106136114A (zh) * | 2016-06-21 | 2016-11-23 | 安徽金鹰农业科技有限公司 | 一种薏仁健脾蓝莓玉米罐头及其制备方法 |
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CN103181507A (zh) * | 2013-03-18 | 2013-07-03 | 奉化市以勒食品有限公司 | 一种蓝莓酱及其制备方法 |
CN103250936A (zh) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | 一种蓝莓葡萄小麦果酱及其制备方法 |
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CN102987188A (zh) * | 2012-11-15 | 2013-03-27 | 伊春市鑫野实业有限公司 | 蓝莓果酱及其熬制工艺 |
CN103181507A (zh) * | 2013-03-18 | 2013-07-03 | 奉化市以勒食品有限公司 | 一种蓝莓酱及其制备方法 |
CN103250936A (zh) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | 一种蓝莓葡萄小麦果酱及其制备方法 |
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CN104256515A (zh) * | 2014-07-21 | 2015-01-07 | 安徽省思杰食品有限公司 | 一种猪骨沙茶酱及其加工方法 |
CN105961580A (zh) * | 2016-06-21 | 2016-09-28 | 安徽金鹰农业科技有限公司 | 一种山药养胃蓝莓玉米罐头及其制备方法 |
CN106136114A (zh) * | 2016-06-21 | 2016-11-23 | 安徽金鹰农业科技有限公司 | 一种薏仁健脾蓝莓玉米罐头及其制备方法 |
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