CN103989221A - 一种海藻蓝莓复合饮料及其加工方法 - Google Patents
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Abstract
本发明公开了一种海藻蓝莓复合饮料及其加工方法,由下列重量份的原料组成:蓝莓30-50、钙果12-18、海藻15-20、红枣8-15、甜椒8-12、芡实10-12、红豆10-15、马鞭草2-3、玫瑰果2-3、大麦茶1-3、千日红1-2、藤黄果皮2-3、营养添加剂5-10、红酒15-30、水适量。本发明海藻蓝莓复合饮料,营养丰富,口感甘甜醇香,风味独特,能够补充人体所需钙质、维生素等营养物质,适合各种人群饮用,具有滋阴润肺、止渴平喘、健脑安神的功效,提高睡眠质量,促进人体代谢,增强人体营养吸收功能,有益人体健康。
Description
技术领域
本发明涉及一种海藻蓝莓复合饮料及其加工方法,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海藻蓝莓复合饮料及其加工方法。
本发明采用的技术方案如下:
一种海藻蓝莓复合饮料,是由以下重量份的原料组成:
蓝莓30-50、钙果12-18、海藻15-20、红枣8-15、甜椒8-12、芡实10-12、红豆10-15、马鞭草2-3、玫瑰果2-3、大麦茶1-3、千日红1-2、藤黄果皮2-3、营养添加剂5-10、红酒15-30、水适量;
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,再精磨至200-300目,即得。
所述的海藻蓝莓复合饮料的加工方法,包括以下步骤:
(1)、将蓝莓、钙果、海藻、红枣、甜椒分别除杂洗净破碎混合,加2-5倍水研磨成浆,过滤去渣,得浆汁;
(2)、将芡实、红豆文火炒至熟香混合,将马鞭草、玫瑰果、大麦茶、千日红、藤黄果皮粉碎至30-60目,装入净纱布袋内封口,与炒制的芡实、红豆一并入锅,
加混合物5-8倍水,煮制稠状,捞出纱布袋,剩余物磨制成浆,过滤去渣,得滤汁;
(3)、将红酒冷冻成大小均匀小冰块,与浆汁、滤汁及其他剩余原料搅拌均匀,文火焖润加热至冰块溶解,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;
千日红为石竹目苋科千日红属,有止咳平喘的作用。
与现有技术相比,本发明的优点是:
本发明海藻蓝莓复合饮料,营养丰富,口感甘甜醇香,风味独特,能够补充人体所需钙质、维生素等营养物质,适合各种人群饮用,具有滋阴润肺、止渴平喘、健脑安神的功效,提高睡眠质量,促进人体代谢,增强人体营养吸收功能,有益人体健康。
具体实施方式
一种海藻蓝莓复合饮料,是由以下重量(斤)的原料组成:
蓝莓50、钙果18、海藻15、红枣15、甜椒12、芡实12、红豆15、马鞭草3、玫瑰果3、大麦茶2、千日红2、藤黄果皮3、营养添加剂10、红酒30、水适量;
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2、大葱籽粉5、苦瓜籽粉6、生菜籽粉4、五味子粉6、甜菊糖苷0.3、米酒15、胶原蛋白粉3、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,再精磨至300目,即得。
所述的海藻蓝莓复合饮料的加工方法,包括以下步骤:
(1)、将蓝莓、钙果、海藻、红枣、甜椒分别除杂洗净破碎混合,加5倍水研磨成浆,过滤去渣,得浆汁;
(2)、将芡实、红豆文火炒至熟香混合,将马鞭草、玫瑰果、大麦茶、千日红、藤黄果皮粉碎至60目,装入净纱布袋内封口,与炒制的芡实、红豆一并入锅,
加混合物8倍水,煮制稠状,捞出纱布袋,剩余物磨制成浆,过滤去渣,得滤汁;
(3)、将红酒冷冻成大小均匀小冰块,与浆汁、滤汁及其他剩余原料搅拌均匀,文火焖润加热至冰块溶解,再经均质、灭菌、灌装,即得。
Claims (2)
1.一种海藻蓝莓复合饮料,其特征在于,是由以下重量份的原料组成:
蓝莓30-50、钙果12-18、海藻15-20、红枣8-15、甜椒8-12、芡实10-12、红豆10-15、马鞭草2-3、玫瑰果2-3、大麦茶1-3、千日红1-2、藤黄果皮2-3、营养添加剂5-10、红酒15-30、水适量;
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,再精磨至200-300目,即得。
2.一种如权利要求1所述的海藻蓝莓复合饮料的加工方法,其特征在于包括以下步骤:
(1)、将蓝莓、钙果、海藻、红枣、甜椒分别除杂洗净破碎混合,加2-5倍水研磨成浆,过滤去渣,得浆汁;
(2)、将芡实、红豆文火炒至熟香混合,将马鞭草、玫瑰果、大麦茶、千日红、藤黄果皮粉碎至30-60目,装入净纱布袋内封口,与炒制的芡实、红豆一并入锅,
加混合物5-8倍水,煮制稠状,捞出纱布袋,剩余物磨制成浆,过滤去渣,得滤汁;
(3)、将红酒冷冻成大小均匀小冰块,与浆汁、滤汁及其他剩余原料搅拌均匀,文火焖润加热至冰块溶解,再经均质、灭菌、灌装,即得。
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