CN103989220A - 一种蓝莓莲藕饮汁及其加工方法 - Google Patents
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Abstract
本发明公开了一种蓝莓莲藕饮汁及其加工方法,由下列重量份的原料组成:蓝莓20-40、莲藕30-50、黑木耳5-8、紫薯10-15、黑芝麻8-10、南瓜子仁8-10、甜菊叶2-3、香草1-2、丁葵草2-3、蜀葵根1-2、荷叶1-2、三七花1-2、食品添加剂5-10、米醋适量、适量水。本发明蓝莓莲藕饮汁,入口丝甜润口,散逸清香,适合炎炎夏日饮用,凉爽怡人,同时具有清热凉血、利尿解毒、消渴除烦的功效,提高机体抗力,适合各种人群饮用。
Description
技术领域
本发明涉及一种蓝莓莲藕饮汁及其加工方法,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莲藕饮汁及其加工方法。
本发明采用的技术方案如下:
一种蓝莓莲藕饮汁,是由以下重量份的原料组成:
蓝莓20-40、莲藕30-50、黑木耳5-8、紫薯10-15、黑芝麻8-10、南瓜子仁8-10、甜菊叶2-3、香草1-2、丁葵草2-3、蜀葵根1-2、荷叶1-2、三七花1-2、食品添加剂5-10、米醋适量、适量水;
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。
所述的蓝莓莲藕饮汁的加工方法,包括以下步骤:
(1)、将甜菊叶、香草、丁葵草、蜀葵根、荷叶、三七花混合,加10-15倍水煎煮2-3小时,过滤去渣,得到煎煮液;
(2)、将莲藕、紫薯分别去皮切块洗净,一并放入米醋中浸泡20-35分钟,捞出沥干与3-5倍水研磨成浆,过滤去渣,得浆汁;
(3)、将黑芝麻、南瓜子仁分别炒制出香,粉碎至200-300目混合,得麻香粉;
(4)、将蓝莓去蒂洗净,放入果浆机,加1-2倍水打制成浆,过滤去渣,冷冻干燥研磨成粉,得蓝莓粉;
(5)、将浆汁、煎煮液、麻香粉及其剩余原料一同入锅,煮制沸腾10-20分钟,过滤去渣,与蓝莓粉搅拌均匀,即得。
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;
蜀葵根为锦葵科植物蜀葵的根,具有清热凉血,利尿排脓的作用;
丁葵草豆科丁葵草属全草,具有清热解毒,祛瘀消肿,调起利湿。治感冒、胃肠炎、肝炎、痢疾、小儿惊风、颈淋巴结炎。
与现有技术相比,本发明的优点是:
本发明蓝莓莲藕饮汁,入口丝甜润口,散逸清香,适合炎炎夏日饮用,凉爽怡人,同时具有清热凉血、利尿解毒、消渴除烦的功效,提高机体抗力,适合各种人群饮用。
具体实施方式
一种蓝莓莲藕饮汁,是由以下重量(克)的原料组成:
蓝莓40、莲藕50、黑木耳8、紫薯12、黑芝麻8、南瓜子仁10、甜菊叶3、香草1、丁葵草2、蜀葵根2、荷叶1、三七花2、食品添加剂10、米醋适量、适量水;
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12、树仔菜8、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。
所述的蓝莓莲藕饮汁的加工方法,包括以下步骤:
(1)、将甜菊叶、香草、丁葵草、蜀葵根、荷叶、三七花混合,加12倍水煎煮3小时,过滤去渣,得到煎煮液;
(2)、将莲藕、紫薯分别去皮切块洗净,一并放入米醋中浸泡35分钟,捞出沥干与4倍水研磨成浆,过滤去渣,得浆汁;
(3)、将黑芝麻、南瓜子仁分别炒制出香,粉碎至300目混合,得麻香粉;
(4)、将蓝莓去蒂洗净,放入果浆机,加2倍水打制成浆,过滤去渣,冷冻干燥研磨成粉,得蓝莓粉;
(5)、将浆汁、煎煮液、麻香粉及其剩余原料一同入锅,煮制沸腾20分钟,过滤去渣,与蓝莓粉搅拌均匀,即得。
Claims (2)
1.一种蓝莓莲藕饮汁,其特征在于,是由以下重量份的原料组成:
蓝莓20-40、莲藕30-50、黑木耳5-8、紫薯10-15、黑芝麻8-10、南瓜子仁8-10、甜菊叶2-3、香草1-2、丁葵草2-3、蜀葵根1-2、荷叶1-2、三七花1-2、食品添加剂5-10、米醋适量、适量水;
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所述的蓝莓莲藕饮汁的加工方法,其特征在于包括以下步骤:
(1)、将甜菊叶、香草、丁葵草、蜀葵根、荷叶、三七花混合,加10-15倍水煎煮2-3小时,过滤去渣,得到煎煮液;
(2)、将莲藕、紫薯分别去皮切块洗净,一并放入米醋中浸泡20-35分钟,捞出沥干与3-5倍水研磨成浆,过滤去渣,得浆汁;
(3)、将黑芝麻、南瓜子仁分别炒制出香,粉碎至200-300目混合,得麻香粉;
(4)、将蓝莓去蒂洗净,放入果浆机,加1-2倍水打制成浆,过滤去渣,冷冻干燥研磨成粉,得蓝莓粉;
(5)、将浆汁、煎煮液、麻香粉及其剩余原料一同入锅,煮制沸腾10-20分钟,过滤去渣,与蓝莓粉搅拌均匀,即得。
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