CN103989221B - 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 (1)
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制成：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。
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