CN103989096A - 一种蓝莓百合羹及其加工方法 - Google Patents
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Abstract
本发明公开了一种蓝莓百合羹及其加工方法，由下列重量份的原料组成：蓝莓25-35、余甘果10-15、百合8-12、玉米粒40-80、莲子15-25、葡萄籽粉6-10、茶花2-3、冬凌草1-2、牛蒡叶2-3、苦瓜籽1-3、杜仲叶2-3、刺梨根2-3、食品添加剂6-10、红酒10-20、水适量。本发明蓝莓百合羹，营养丰富均衡，口感丝甜滑腻，风味独特，适合各种人群食用，食材来源丰富，与多种中药成分协同作用，具有健胃消食、清热排毒、美白润肤、养颜安神的功效，安全无毒副作用，具有广阔市场前景。
Description
技术领域
本发明涉及一种蓝莓百合羹及其加工方法，属于食品加工技术领域。
背景技术
蓝莓富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素，其果味酸甜,风味独特,营养丰富,被誉为“浆果之王”；且具有减缓衰老、抗癌、保护视力、增强记忆、提高人体免疫的功效，集营养与保健于一身，深受消费者的欢迎。
但由于蓝莓果实为浆果型，果实皮薄、多汁、含水量高，难以贮存。为丰富蓝莓的食用范围，开阔蓝莓市场，提供一种营养丰富兼具良好保健功能的蓝莓食品，及简单易行的加工工艺，充分利用蓝莓的营养价值，满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种蓝莓百合羹及其加工方法。
本发明采用的技术方案如下：
一种蓝莓百合羹，是由以下重量份的原料组成：
蓝莓25-35、余甘果10-15、百合8-12、玉米粒40-80、莲子15-25、葡萄籽粉6-10、茶花2-3、冬凌草1-2、牛蒡叶2-3、苦瓜籽1-3、杜仲叶2-3、刺梨根2-3、食品添加剂6-10、红酒10-20、水适量；
所述的食品添加剂由下述重量份的原料制成：油莎豆10-30、南酸枣10-15、树仔菜5-10、茅岩莓4-8、莲须2-5、荚蒾2-5、月见草籽粉5-10、猪皮冻8-15、红酒15-30、柠檬汁3-5、食盐2-4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮1-2次，每次加水量为混合物重的3-5倍，过滤去渣，合并滤液，加入除杂洗净
油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
所述的蓝莓百合羹的加工方法，包括以下步骤：
（1）、将茶花、冬凌草、牛蒡叶、苦瓜籽、杜仲叶、刺梨根混合，加5-10倍水煎煮1-3小时，过滤去渣，再浓缩滤液至原体积的30-50%，得浓缩煎液；
（2）、将百合花瓣用淡盐水冲洗沥干，入笼蒸制熟，捣压成泥，与红酒搅拌均匀，得百合酒液；
（3）、将蓝莓、余甘果分别洗净，放入果浆机，加1-2倍水打制成浆，过滤去渣，得果浆；
（4）、将鲜嫩玉米粒、莲子洗净沥干后入锅，加5-10倍水煮沸5-10分钟，加入炒制熟香葡萄籽粉及其他剩余原料，继续熬制稠状，再加入浓缩煎液、百合酒液、果浆，搅拌均匀，在70-85℃焖润15-30分钟，即可。
本发明中茅岩莓属落叶藤本植物(葡萄科)，其有效成分主要是黄酮，同时含有亮氨酸、异亮氨酸、蛋氨酸等人体必需的17种氨基酸和钾、钙、铁、锌、硒等14种微量元素，其中黄酮最高检测含量为9.31%，是目前发现的所有植物中黄酮含量最高的，被称为“黄酮之王”；具有杀菌抗炎、清热解毒、镇痛消肿、降脂降压、润喉止咳、提高人体免疫力等功能；
荚蒾为忍冬科植物荚蒾的茎、叶，治小儿疳积，能下气、消谷；
树仔菜又名泰国枸杞、天绿香，为大戟科守宫木属多年生木本植物，富含多种氨基酸、维生素、纤维素、糖等，品质优良，能补充人体对各种氨基酸的需要，减少疾病，同时具有清凉去热、消除头痛、降低血压等功效；
余甘果，别名油甘、望果、余甘子，即滇橄榄属大戟科叶下珠属的鲜果，具有润肺化痰，生津止渴，降低血压，增进食欲。
与现有技术相比，本发明的优点是：
本发明蓝莓百合羹，营养丰富均衡，口感丝甜滑腻，风味独特，适合各种人群食用，食材来源丰富，与多种中药成分协同作用，具有健胃消食、清热排毒、美白润肤、养颜安神的功效，安全无毒副作用，具有广阔市场前景。
具体实施方式
一种蓝莓百合羹，是由以下重量（克）的原料组成：
蓝莓35、余甘果15、百合12、玉米粒80、莲子25、葡萄籽粉10、茶花2、冬凌草1、牛蒡叶2、苦瓜籽2、杜仲叶2、刺梨根2、食品添加剂8、红酒15、水适量；
所述的食品添加剂由下述重量（克）的原料制成：油莎豆20、南酸枣15、树仔菜10、茅岩莓8、莲须4、荚蒾4、月见草籽粉10、猪皮冻15、红酒20、柠檬汁4、食盐4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮2次，每次加水量为混合物重的5倍，过滤去渣，合并滤液，加入除杂洗净油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
所述的蓝莓百合羹的加工方法，包括以下步骤：
（1）、将茶花、冬凌草、牛蒡叶、苦瓜籽、杜仲叶、刺梨根混合，加10倍水煎煮3小时，过滤去渣，再浓缩滤液至原体积的40%，得浓缩煎液；
（2）、将百合花瓣用淡盐水冲洗沥干，入笼蒸制熟，捣压成泥，与红酒搅拌均匀，得百合酒液；
（3）、将蓝莓、余甘果分别洗净，放入果浆机，加2倍水打制成浆，过滤去渣，得果浆；
（4）、将鲜嫩玉米粒、莲子洗净沥干后入锅，加8倍水煮沸6分钟，加入炒制熟香葡萄籽粉及其他剩余原料，继续熬制稠状，再加入浓缩煎液、百合酒液、果浆，搅拌均匀，在75℃焖润20分钟，即可。
Claims (2)
1.一种蓝莓百合羹，其特征在于，是由以下重量份的原料组成：
蓝莓25-35、余甘果10-15、百合8-12、玉米粒40-80、莲子15-25、葡萄籽粉6-10、茶花2-3、冬凌草1-2、牛蒡叶2-3、苦瓜籽1-3、杜仲叶2-3、刺梨根2-3、食品添加剂6-10、红酒10-20、水适量；
所述的食品添加剂由下述重量份的原料制成：油莎豆10-30、南酸枣10-15、树仔菜5-10、茅岩莓4-8、莲须2-5、荚蒾2-5、月见草籽粉5-10、猪皮冻8-15、红酒15-30、柠檬汁3-5、食盐2-4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮1-2次，每次加水量为混合物重的3-5倍，过滤去渣，合并滤液，加入除杂洗净
油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
2.一种如权利要求1所述的蓝莓百合羹的加工方法，其特征在于包括以下步骤：
（1）、将茶花、冬凌草、牛蒡叶、苦瓜籽、杜仲叶、刺梨根混合，加5-10倍水煎煮1-3小时，过滤去渣，再浓缩滤液至原体积的30-50%，得浓缩煎液；
（2）、将百合花瓣用淡盐水冲洗沥干，入笼蒸制熟，捣压成泥，与红酒搅拌均匀，得百合酒液；
（3）、将蓝莓、余甘果分别洗净，放入果浆机，加1-2倍水打制成浆，过滤去渣，得果浆；
（4）、将鲜嫩玉米粒、莲子洗净沥干后入锅，加5-10倍水煮沸5-10分钟，加入炒制熟香葡萄籽粉及其他剩余原料，继续熬制稠状，再加入浓缩煎液、百合酒液、果浆，搅拌均匀，在70-85℃焖润15-30分钟，即可。
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| CN106262460A (zh) * | 2016-08-23 | 2017-01-04 | 安庆市宝风农业发展有限公司 | 一种冬瓜豌豆羹及其制作方法 |
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