CN103989210A - 一种营养蓝莓苔干羹及其加工方法 - Google Patents
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Abstract
本发明公开了一种营养蓝莓苔干羹及其加工方法，由下列重量份的原料组成：蓝莓15-28、苔干30-50、黄秋葵8-15、黑番茄10-20、榴莲核8-15、凤眼果仁4-8、红曲米40-60、山药叶2-3、葡萄藤1-2、香蕉皮2-3、金雀根1-2、橄榄叶1-2、食品添加剂5-10、米醋10-15、水适量。本发明营养蓝莓苔干羹，黏稠适宜，入口爽滑，酸甜香美，风味独特，营养丰富均衡，配方增加多种中药成分，增强保健功效，具有抗菌消炎、滋阴补肾、健脾养胃、润肠通便的功效，常食能健体强身，增强抗病体质。
Description
技术领域
本发明涉及一种营养蓝莓苔干羹及其加工方法，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营养蓝莓苔干羹及其加工方法。
本发明采用的技术方案如下：
一种营养蓝莓苔干羹，是由以下重量份的原料组成：
蓝莓15-28、苔干30-50、黄秋葵8-15、黑番茄10-20、榴莲核8-15、凤眼果仁4-8、红曲米40-60、山药叶2-3、葡萄藤1-2、香蕉皮2-3、金雀根1-2、橄榄叶1-2、食品添加剂5-10、米醋10-15、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。
所述的营养蓝莓苔干羹的加工方法，其特征在于包括以下步骤：
（1）、将新鲜苔干去皮切块，与去蒂黄秋葵分别在80-90℃的水中漂烫1-3分钟，捞出沥干后脱水干燥，再将米醋浸泡干制苔干10-15分钟，捞出苔干入笼蒸制出香，晒干后与干制黄秋葵分别研磨成粉混合，得苔干混合粉；
（2）、将山药叶、葡萄藤、香蕉皮、金雀根、橄榄叶粉碎至40-60目，加8-15倍水煎煮2-3小时，过滤去渣，滤液超滤，得保健澄清液；
（3）、将榴莲核、凤眼果仁、红曲米分别漂洗干净，加入水浸泡5-8小时，捞出破碎后混合，再与3-5倍水磨制成浆，液渣分离，滤渣烘干后炒制出香，得熟粉，浆液待用；
（4）、将蓝莓、黑番茄分别除杂洗净，冷冻破碎研磨成粉混合，得蓝莓果粉；
（5）、将浆液、保健澄清液搅匀，入锅煮沸，加入苔干混合粉、蓝莓果粉、熟粉及其他剩余原料，搅拌均匀，文火熬制稀稠羹状，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；
凤眼果，为梧桐科植物苹婆的种子，能养肝胆，明目去翳，止咳退热，解利风邪，消烦降火；
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；
金雀根为豆科植物锦鸡儿的根或根皮，具有清肺益脾、健脾胃、活血通脉。
与现有技术相比，本发明的优点是：
本发明营养蓝莓苔干羹，黏稠适宜，入口爽滑，酸甜香美，风味独特，营养丰富均衡，配方增加多种中药成分，增强保健功效，具有抗菌消炎、滋阴补肾、健脾养胃、润肠通便的功效，常食能健体强身，增强抗病体质。
具体实施方式
一种营养蓝莓苔干羹，是由以下重量（克）的原料组成：
蓝莓28、苔干50、黄秋葵15、黑番茄20、榴莲核12、凤眼果仁8、红曲米60、山药叶2、葡萄藤2、香蕉皮3、金雀根2、橄榄叶2、食品添加剂10、米醋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30、南酸枣15、树仔菜10、茅岩莓6、莲须5、荚蒾5、月见草籽粉10、猪皮冻15、红酒30、柠檬汁5、食盐3；
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。
所述的营养蓝莓苔干羹的加工方法，包括以下步骤：
（1）、将新鲜苔干去皮切块，与去蒂黄秋葵分别在80℃的水中漂烫2分钟，捞出沥干后脱水干燥，再将米醋浸泡干制苔干15分钟，捞出苔干入笼蒸制出香，晒干后与干制黄秋葵分别研磨成粉混合，得苔干混合粉；
（2）、将山药叶、葡萄藤、香蕉皮、金雀根、橄榄叶粉碎至60目，加10倍水煎煮3小时，过滤去渣，滤液超滤，得保健澄清液；
（3）、将榴莲核、凤眼果仁、红曲米分别漂洗干净，加入水浸泡6小时，捞出破碎后混合，再与5倍水磨制成浆，液渣分离，滤渣烘干后炒制出香，得熟粉，浆液待用；
（4）、将蓝莓、黑番茄分别除杂洗净，冷冻破碎研磨成粉混合，得蓝莓果粉
（5）、将浆液、保健澄清液搅匀，入锅煮沸，加入苔干混合粉、蓝莓果粉、熟粉及其他剩余原料，搅拌均匀，文火熬制稀稠羹状，即可。
Claims (2)
1.一种营养蓝莓苔干羹，其特征在于，是由以下重量份的原料组成：
蓝莓15-28、苔干30-50、黄秋葵8-15、黑番茄10-20、榴莲核8-15、凤眼果仁4-8、红曲米40-60、山药叶2-3、葡萄藤1-2、香蕉皮2-3、金雀根1-2、橄榄叶1-2、食品添加剂5-10、米醋10-15、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所述的营养蓝莓苔干羹的加工方法，其特征在于包括以下步骤：
（1）、将新鲜苔干去皮切块，与去蒂黄秋葵分别在80-90℃的水中漂烫1-3分钟，捞出沥干后脱水干燥，再将米醋浸泡干制苔干10-15分钟，捞出苔干入笼蒸制出香，晒干后与干制黄秋葵分别研磨成粉混合，得苔干混合粉；
（2）、将山药叶、葡萄藤、香蕉皮、金雀根、橄榄叶粉碎至40-60目，加8-15倍水煎煮2-3小时，过滤去渣，滤液超滤，得保健澄清液；
（3）、将榴莲核、凤眼果仁、红曲米分别漂洗干净，加入水浸泡5-8小时，捞出破碎后混合，再与3-5倍水磨制成浆，液渣分离，滤渣烘干后炒制出香，得熟粉，浆液待用；
（4）、将蓝莓、黑番茄分别除杂洗净，冷冻破碎研磨成粉混合，得蓝莓果粉；
（5）、将浆液、保健澄清液搅匀，入锅煮沸，加入苔干混合粉、蓝莓果粉、熟粉及其他剩余原料，搅拌均匀，文火熬制稀稠羹状，即可。
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