CN103989095B - 一种蓝莓香叶料酒及其加工方法 - Google Patents
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Abstract
本发明公开了一种蓝莓香叶料酒及其加工方法，由下列重量份的原料组成：蓝莓30-50、南酸枣10-15、醋栗10-20、木瓜10-20、黑蒜5-8、扁豆10-15、茯苓2-3、生菜籽1-3、打抛叶1-2、芫荽1-2、藿香1-2、良姜3-5、紫苏叶1-2、五味子1-2、荠菜花2-4、营养添加剂6-12、黄酒适量。本发明蓝莓香叶料酒，将蓝莓、南酸枣等营养成分引入黄酒当中，提高黄酒的营养价值，口感更加丰富，带有蓝莓独特风味，同时配方添加多种香叶、香料等保健有益成分，能够有效去除烹调物料的腥臊异味和调节味道，还能增进食欲、促进消化、增强机体抗病体质，有益人体健康。
Description
技术领域
本发明涉及一种蓝莓香叶料酒及其加工方法，属于食品加工技术领域。
背景技术
蓝莓为小浆果，果实呈蓝色，近圆形，果肉细腻，种子极小，甜酸适度，且具有香爽宜人的香气，可鲜食，果实中富含水果中常见的多种营养成分，以及花色素苷、类黄酮等抗氧化剂和细菌生长抑制剂，属高氨基酸、高锌、高铁、高铜、高维生素的果品，具有良好的营养保健作用，包括增强视力、消除眼睛疲劳、防止脑神经老化、抗癌、软化血管、增强人体免疫等，其营养价值远高于苹果、葡萄、橘子等水果，堪称“世界水果之王，既可鲜食，又可加工成多种食品、保健品，深受消费者喜爱，具有很高的经济价值和广阔的市场前景。
发明内容
本发明的目的在于提供一种蓝莓香叶料酒及其加工方法。
本发明采用的技术方案如下：
一种蓝莓香叶料酒，是由以下重量份的原料组成：
蓝莓30-50、南酸枣10-15、醋栗10-20、木瓜10-20、黑蒜5-8、扁豆10-15、茯苓2-3、生菜籽1-3、打抛叶1-2、芫荽1-2、藿香1-2、良姜3-5、紫苏叶1-2、五味子1-2、荠菜花2-4、营养添加剂6-12、黄酒适量；
所述的营养添加剂由下述重量份的原料制成：簕菜10-20、黑蜂蜂蜜6-10、海参肽0.5-2、大葱籽粉3-5、苦瓜籽粉3-6、生菜籽粉2-4、五味子粉5-8、甜菊糖苷0.2-0.4、米酒8-15、胶原蛋白粉2-4、薏仁油适量；
所述的营养添加剂的的制备方法为：将簕菜除杂洗净切段，加入米酒、黑蜂蜂蜜揉拌均匀，腌制1-2天，捞出簕菜段，45-60℃下烘干，研磨成粉，与海参肽、甜菊糖苷、大葱籽粉等其他剩余粉体混合均匀，加入含有适量薏仁油锅内翻炒至干香，在精磨至200-300目，即得。
所述的蓝莓香叶料酒的加工方法，包括以下步骤：
（1）、将茯苓、生菜籽、打抛叶、芫荽、藿香、良姜、紫苏叶、五味子、荠菜花除杂洗净，加2-4倍水磨制成浆，加热煮沸，得调味保健液；
（2）、将蓝莓、南酸枣、醋栗、木瓜除杂洗净得到果肉，冷冻破碎研磨成粉，得冻干果粉；
（3）、将黑蒜、扁豆干燥，研磨成粉混合，放入含有少量沙棘油锅内炒制出香，得熟香粉；
（4）、将调味保健液与10-20倍黄酒搅拌均匀，浸泡5-7天，离心过滤，滤液与冻干果粉、熟香粉及其他剩余原料搅拌均匀，在40-60℃焖润0.5-1小时，再经均质、灭菌、灌装即得。
本发明中簕菜为五加科植物，是一种营养和保健价值很高的野生蔬菜，可以提高人体免疫力，提高血管弹性，清洁血管，能促进胆固醇分解，可预防流行性感冒、上呼吸道感染等疾病；簕菜中含有谷氨酸，具有健脑和增强脑细胞呼吸作用的功能，有利于大脑发育。簕菜叶绿素的含量很高，可增强心脏功难，影响血管系统，具有疏通血管、降血脂、降血压、平衡血糖，增强肝脏代谢功能。同时有抑菌作用，可对消炎药物起力辅助作用；
南酸枣为漆树科植物南酸枣的鲜果，营养丰富：成熟时金黄色，呈椭圆形，可鲜食，其滋味酸中沁甜，它含有极高的营养价值。主要有植物黄酮、天然果胶、膳食纤维、维生素、有机酸、微量元素等多种营养成分，有抗氧化、延缓衰老、保护心血管、抗肿瘤、抗病毒、养心安神等作用；
打抛叶是泰国常见的一种香料，味微辣、有特殊香味，入菜去腥、香气浓郁醒胃。
与现有技术相比，本发明的优点是：
本发明蓝莓香叶料酒，将蓝莓、南酸枣等营养成分引入黄酒当中，提高黄酒的营养价值，口感更加丰富，带有蓝莓独特风味，同时配方添加多种香叶、香料等保健有益成分，能够有效去除烹调物料的腥臊异味和调节味道，还能增进食欲、促进消化、增强机体抗病体质，有益人体健康。
具体实施方式
一种蓝莓香叶料酒，是由以下重量（斤）的原料组成：
蓝莓50、南酸枣12、醋栗20、木瓜20、黑蒜8、扁豆12、茯苓3、生菜籽2、打抛叶2、芫荽2、藿香2、良姜5、紫苏叶2、五味子2、荠菜花4、营养添加剂12、黄酒适量；
所述的营养添加剂由下述重量（斤）的原料制成：簕菜20、黑蜂蜂蜜10、海参肽1、大葱籽粉4、苦瓜籽粉4、生菜籽粉4、五味子粉6、甜菊糖苷0.3、米酒15、胶原蛋白粉2、薏仁油适量；
所述的营养添加剂的的制备方法为：将簕菜除杂洗净切段，加入米酒、黑蜂蜂蜜揉拌均匀，腌制2天，捞出簕菜段，60℃下烘干，研磨成粉，与海参肽、甜菊糖苷、大葱籽粉等其他剩余粉体混合均匀，加入含有适量薏仁油锅内翻炒至干香，在精磨至300目，即得。
所述的蓝莓香叶料酒的加工方法，包括以下步骤：
（1）、将茯苓、生菜籽、打抛叶、芫荽、藿香、良姜、紫苏叶、五味子、荠菜花除杂洗净，加4倍水磨制成浆，加热煮沸，得调味保健液；
（2）、将蓝莓、南酸枣、醋栗、木瓜除杂洗净得到果肉，冷冻破碎研磨成粉，得冻干果粉；
（3）、将黑蒜、扁豆干燥，研磨成粉混合，放入含有少量沙棘油锅内炒制出香，得熟香粉；
（4）、将调味保健液与12倍黄酒搅拌均匀，浸泡7天，离心过滤，滤液与冻干果粉、熟香粉及其他剩余原料搅拌均匀，在60℃焖润1小时，再经均质、灭菌、灌装即得。
Claims (2)
1.一种蓝莓香叶料酒，其特征在于，是由以下重量份的原料制成：蓝莓30-50、南酸枣10-15、醋栗10-20、木瓜10-20、黑蒜5-8、扁豆10-15、茯苓2-3、生菜籽1-3、打抛叶1-2、芫荽1-2、藿香1-2、良姜3-5、紫苏叶1-2、五味子1-2、荠菜花2-4、营养添加剂6-12、黄酒适量；所述的营养添加剂由下述重量份的原料制成：簕菜10-20、黑蜂蜂蜜6-10、海参肽0.5-2、大葱籽粉3-5、苦瓜籽粉3-6、生菜籽粉2-4、五味子粉5-8、甜菊糖苷0.2-0.4、米酒8-15、胶原蛋白粉2-4、薏仁油适量；所述的营养添加剂的的制备方法为：将簕菜除杂洗净切段，加入米酒、黑蜂蜂蜜揉拌均匀，腌制1-2天，捞出簕菜段，45-60℃下烘干，研磨成粉，与海参肽、甜菊糖苷、大葱籽粉、苦瓜籽粉、生菜籽粉、五味子粉、胶原蛋白粉混合均匀，加入含有适量薏仁油锅内翻炒至干香，再精磨至200-300目，即得。
2.一种如权利要求1所述的蓝莓香叶料酒的加工方法，其特征在于包括以下步骤：
（1）、将茯苓、生菜籽、打抛叶、芫荽、藿香、良姜、紫苏叶、五味子、荠菜花除杂洗净，加2-4倍水磨制成浆，加热煮沸，得调味保健液；
（2）、将蓝莓、南酸枣、醋栗、木瓜除杂洗净得到果肉，冷冻破碎研磨成粉，得冻干果粉；
（3）、将黑蒜、扁豆干燥，研磨成粉混合，放入含有少量沙棘油锅内炒制出香，得熟香粉；
（4）、将调味保健液与10-20倍黄酒搅拌均匀，浸泡5-7天，离心过滤，滤液与冻干果粉、熟香粉及其他剩余原料搅拌均匀，在40-60℃焖润0.5-1小时，再经均质、灭菌、灌装即得。
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