CN103976323A - 一种茶香调味粉及其制备方法 - Google Patents
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- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- A—HUMAN NECESSITIES
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Abstract
一种茶香调味粉及其制备方法,其特征在于由下列重量份的原料制成:金银花4-5、冬虫夏草3-4、蚕豆壳5-6、木香3-4、牛蒡根3-4、南烛叶2-3、朱蕉花1-2、甲鱼8-10、绿茶叶7-8、荞麦粉45-50、荸荠10-11、虾皮10-11、橙汁2-3、甜面酱4-5、甜杏仁30-33、酱油22-23、生姜9-10、营养添加剂8-9。本发明的调味粉由于在加工过程中添加了绿茶叶,使得本发明具有淡淡的茶香,同时,本发明配方合理,其中添加虾皮提高了本发明的钙含量,而荞麦粉中含有丰富的蛋白质、膳食纤维、微量元素等,使本发明的营养全面,此外,本发明添加了多种中草药,可清热解毒、补肺益肾、益肠胃。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种茶香调味粉及其制备方法。
背景技术
人们在日常生活中常使用调味品来增加菜肴的色、香、味,促进食欲。目前,市场上销售的调味品种类繁多,但其大多只具备调味功能,营养单一,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茶香调味粉及其制备方法,本发明具有香味浓郁,营养健康的特点。
本发明所采用的技术方案是:
一种茶香调味粉,其特征在于由以下重量份的原料制成:
金银花4-5、冬虫夏草3-4、蚕豆壳5-6、木香3-4、牛蒡根3-4、南烛叶2-3、朱蕉花1-2、甲鱼8-10、绿茶叶7-8、荞麦粉45-50、荸荠10-11、虾皮10-11、橙汁2-3、甜面酱4-5、甜杏仁30-33、酱油22-23、生姜9-10、营养添加剂8-9;
所述营养添加剂由下列重量份原料制成:茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8;
制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
(2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
所述的茶香调味粉的制备方法,其特征在于包括以下步骤:
(1)将金银花、冬虫夏草、蚕豆壳、木香、牛蒡根、南烛叶与甲鱼混合入锅,加4-5倍的水,文火加热30-40分钟,过滤除渣,得保健甲鱼汤;
(2)在保健甲鱼汤中加入荞麦粉,小火加热,熬成糊状,烘干后粉碎,所得物料与绿茶叶混合送入炒锅,小火炒制25-30分钟后出锅,将茶叶筛除;
(3)将生姜、荸荠去皮,加酱油打浆,过滤除渣,收集滤液;将甜杏仁加滤液研磨匀质,然后加入甜面酱,小火熬膏,烘干后研成粉末;
(4)将虾皮与橙汁混合拌匀,烘干后粉碎,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的南烛叶为杜鹃花科植物乌饭树的叶,朱蕉花为龙舌兰科植物朱蕉的花。
本发明的有益效果为:
本发明的调味粉由于在加工过程中添加了绿茶叶,使得本发明具有淡淡的茶香,风味独特,同时,本发明配方合理,其中添加虾皮显著提高了本发明的钙含量,而荞麦粉中含有丰富的蛋白质、膳食纤维、微量元素等,使得本发明的营养全面均衡,此外,本发明还含有多种中草药成分,具有清热解毒、补肺益肾、益肠胃的功效。
具体实施方式
一种茶香调味粉,其特征在于由以下重量份(公斤)的原料制成:
金银花4、冬虫夏草4、蚕豆壳6、木香4、牛蒡根3、南烛叶2、朱蕉花2、甲鱼8、绿茶叶8、荞麦粉45、荸荠11、虾皮11、橙汁3、甜面酱5、甜杏仁33、酱油23、生姜10、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:茯苓1.2、西洋参1.4、葛根1.1、木瓜籽1.3、白萝卜10、杨桃11、芸豆5、瓜子仁8;
制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
(2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
所述的茶香调味粉的制备方法,包括以下步骤:
(1)将金银花、冬虫夏草、蚕豆壳、木香、牛蒡根、南烛叶与甲鱼混合入锅,加4-5倍的水,文火加热30-40分钟,过滤除渣,得保健甲鱼汤;
(2)在保健甲鱼汤中加入荞麦粉,小火加热,熬成糊状,烘干后粉碎,所得物料与绿茶叶混合送入炒锅,小火炒制25-30分钟后出锅,将茶叶筛除;
(3)将生姜、荸荠去皮,加酱油打浆,过滤除渣,收集滤液;将甜杏仁加滤液研磨匀质,然后加入甜面酱,小火熬膏,烘干后研成粉末;
(4)将虾皮与橙汁混合拌匀,烘干后粉碎,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种茶香调味粉,其特征在于由以下重量份的原料制成:
金银花4-5、冬虫夏草3-4、蚕豆壳5-6、木香3-4、牛蒡根3-4、南烛叶2-3、朱蕉花1-2、甲鱼8-10、绿茶叶7-8、荞麦粉45-50、荸荠10-11、虾皮10-11、橙汁2-3、甜面酱4-5、甜杏仁30-33、酱油22-23、生姜9-10、营养添加剂8-9;
所述营养添加剂由下列重量份原料制成:茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8;
制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
(2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
2.根据权利要求1所述的茶香调味粉的制备方法,其特征在于包括以下步骤:
(1)将金银花、冬虫夏草、蚕豆壳、木香、牛蒡根、南烛叶与甲鱼混合入锅,加4-5倍的水,文火加热30-40分钟,过滤除渣,得保健甲鱼汤;
(2)在保健甲鱼汤中加入荞麦粉,小火加热,熬成糊状,烘干后粉碎,所得物料与绿茶叶混合送入炒锅,小火炒制25-30分钟后出锅,将茶叶筛除;
(3)将生姜、荸荠去皮,加酱油打浆,过滤除渣,收集滤液;将甜杏仁加滤液研磨匀质,然后加入甜面酱,小火熬膏,烘干后研成粉末;
(4)将虾皮与橙汁混合拌匀,烘干后粉碎,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1456089A (zh) * | 2002-05-08 | 2003-11-19 | 张福兴 | 营养味素 |
CN1981634A (zh) * | 2004-12-17 | 2007-06-20 | 罗世斌 | 一种香辣虾的制作方法及其调味配料 |
CN101715989A (zh) * | 2009-11-14 | 2010-06-02 | 于伟己 | 一种营养鸡汤冻及其制做方法 |
JP2010187657A (ja) * | 2009-01-23 | 2010-09-02 | Ahjikan Co Ltd | ごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法 |
CN101999617A (zh) * | 2010-10-29 | 2011-04-06 | 成都盛世麒麟餐饮管理有限公司 | 一种味碟调料及其制备方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1456089A (zh) * | 2002-05-08 | 2003-11-19 | 张福兴 | 营养味素 |
CN1981634A (zh) * | 2004-12-17 | 2007-06-20 | 罗世斌 | 一种香辣虾的制作方法及其调味配料 |
JP2010187657A (ja) * | 2009-01-23 | 2010-09-02 | Ahjikan Co Ltd | ごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法 |
CN101715989A (zh) * | 2009-11-14 | 2010-06-02 | 于伟己 | 一种营养鸡汤冻及其制做方法 |
CN101999617A (zh) * | 2010-10-29 | 2011-04-06 | 成都盛世麒麟餐饮管理有限公司 | 一种味碟调料及其制备方法 |
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