CN104000157A - 复合型美白嫩肤调味料及制备方法 - Google Patents
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Abstract
一种复合型美白嫩肤调味料,涉及调味食品技术领域,由圆白菜15-25份、桑果酱10-20份、熟红薯2-4份、豆腐1-3份、柠檬肉4-6份、油菜花3-5份、落葵子2-4份、海带1-3份、奶粉4-6份、黄瓜1-3份、红葡萄酒10-15份、苹果1-3份、芦荟肉1-3份、代代花1-3份、川芎1-3份、玉米须1-3份、西瓜皮6-10份、绞股蓝1-3份、蝉蛹1-3份、银杏叶2-4份、冰糖1-3份、白芨1-3份、葱白1-3份、五加皮酒10-15份、瓜蒌瓤1-2份及粳米4-6份组成。本发明营养丰富,口味鲜美,各原料均选用纯天然植物精华,不添加任何化工原料,采用桑果酱、白菜、苹果、白芨等成分,使得调料具有药理作用,具有清热凉血、润肤红颜、抗氧化和美白肌肤的功效。
Description
技术领域
本发明涉及调味食品技术领域,具体涉及一种复合型美白嫩肤调味料及制备方法。
背景技术
随着人类对菜品的需求越来越高,人们对菜品味道的改变大多通过调味品的添加来实现,但是现有的调味品大多采用许多化工原料,对人体健康产生极大的危害,如果不添加很多化工原料又难以产生比较好的味道,这就很难在健康和味道两方面同时满足人们的需求,目前市场上不含有化工原料的添加剂大多产品单一,味道单一,虽然实现了健康的要求,但是无法满足人们对菜品味道的要求。
发明内容
本发明所要解决的技术问题在于提供一种对健康不产生任何危害的前提下能够满足人们对味道要求的复合型美白嫩肤调味料及制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种复合型美白嫩肤调味料,由圆白菜15-25份、桑果酱10-20份、熟红薯2-4份、豆腐1-3份、柠檬肉4-6份、油菜花3-5份、落葵子2-4份、海带1-3份、奶粉4-6份、黄瓜1-3份、红葡萄酒10-15份、苹果1-3份、芦荟肉1-3份、代代花1-3份、川芎1-3份、玉米须1-3份、西瓜皮6-10份、绞股蓝1-3份、蝉蛹1-3份、银杏叶2-4份、冰糖1-3份、白芨1-3份、葱白1-3份、五加皮酒10-15份、瓜蒌瓤1-2份及粳米4-6份组成。
各组份的较佳重量份数为:圆白菜20份、桑果酱15份、熟红薯3份、豆腐2份、柠檬肉5份、油菜花4份、落葵子3份、海带2份、奶粉5份、黄瓜2份、红葡萄酒12份、苹果2份、芦荟肉2份、代代花2份、川芎2份、玉米须2份、西瓜皮8份、绞股蓝2份、蝉蛹2份、银杏叶3份、冰糖2份、白芨2份、葱白2份、五加皮酒12份、瓜蒌瓤1份、改性玉米淀粉10份及粳米5份。
所述五加皮酒是用五加皮30克浸渍在800毫升清酒中,浸渍10-15天制得。
其制备方法为:
1)将圆白菜、油菜花、葱白、海带及黄瓜在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末与熟红薯、豆腐、冰糖及粳米一起掺入桑果酱中混匀,然后装入容器密封,待30-35天后将酱取出,制成酱料待用;
2)将落葵子、代代花、川芎、玉米须、绞股蓝、蝉蛹、银杏叶及白芨放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液加工浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将柠檬肉、苹果、芦荟肉、西瓜皮及瓜蒌瓤一起放入五加皮酒中浸泡5-7天后将五加皮酒倒出,将浸泡后的果肉切成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀后加入奶粉和改性玉米淀粉拌匀,送入模具,制成块状并烘干,再经真空包装、杀菌,入库即可。
本发明的有益效果是:本发明营养丰富,口味鲜美,香味浓厚,各原料均选用纯天然植物精华,不添加任何化工原料,采用桑果酱、白菜、苹果、白芨等成分,使得调料具有药理作用,具有清热凉血、润肤红颜、抗氧化和美白肌肤的功效,增加皮肤弹性,且内部含水量少、保存时间长,易溶解,适作为各种面食、汤、炒菜等的作料使用,也可直接冲泡饮用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种复合型美白嫩肤调味料,由圆白菜20份、桑果酱15份、熟红薯3份、豆腐2份、柠檬肉5份、油菜花4份、落葵子3份、海带2份、奶粉5份、黄瓜2份、红葡萄酒12份、苹果2份、芦荟肉2份、代代花2份、川芎2份、玉米须2份、西瓜皮8份、绞股蓝2份、蝉蛹2份、银杏叶3份、冰糖2份、白芨2份、葱白2份、五加皮酒12份、瓜蒌瓤1份、改性玉米淀粉10份及粳米5份组成。
所述五加皮酒是用五加皮30克浸渍在800毫升清酒中,浸渍10-15天制得。
其制备方法为:
1)将圆白菜、油菜花、葱白、海带及黄瓜在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末与熟红薯、豆腐、冰糖及粳米一起掺入桑果酱中混匀,然后装入容器密封,待30-35天后将酱取出,制成酱料待用;
2)将落葵子、代代花、川芎、玉米须、绞股蓝、蝉蛹、银杏叶及白芨放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液加工浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将柠檬肉、苹果、芦荟肉、西瓜皮及瓜蒌瓤一起放入五加皮酒中浸泡5-7天后将五加皮酒倒出,将浸泡后的果肉切成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀后加入奶粉和改性玉米淀粉拌匀,送入模具,制成块状并烘干,再经真空包装、杀菌,入库即可。
实施例2
一种复合型美白嫩肤调味料,由圆白菜25kg、桑果酱20kg、熟红薯4kg、豆腐3kg、柠檬肉6kg、油菜花5kg、落葵子4kg、海带3kg、奶粉6kg、黄瓜3kg、红葡萄酒15kg、苹果3kg、芦荟肉3kg、代代花3kg、川芎3kg、玉米须3kg、西瓜皮10kg、绞股蓝3kg、蝉蛹3kg、银杏叶4kg、冰糖3kg、白芨3kg、葱白3kg、五加皮酒15kg、瓜蒌瓤2kg及粳米6kg组成。
所述五加皮酒是用五加皮30克浸渍在800毫升清酒中,浸渍10-15天制得。
其制备方法为:
1)将圆白菜、油菜花、葱白、海带及黄瓜在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末与熟红薯、豆腐、冰糖及粳米一起掺入桑果酱中混匀,然后装入容器密封,待30-35天后将酱取出,制成酱料待用;
2)将落葵子、代代花、川芎、玉米须、绞股蓝、蝉蛹、银杏叶及白芨放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液加工浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将柠檬肉、苹果、芦荟肉、西瓜皮及瓜蒌瓤一起放入五加皮酒中浸泡5-7天后将五加皮酒倒出,将浸泡后的果肉切成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀后加入奶粉和改性玉米淀粉拌匀,送入模具,制成块状并烘干,再经真空包装、杀菌,入库即可。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种复合型美白嫩肤调味料,其特征在于:由圆白菜15-25份、桑果酱10-20份、熟红薯2-4份、豆腐1-3份、柠檬肉4-6份、油菜花3-5份、落葵子2-4份、海带1-3份、奶粉4-6份、黄瓜1-3份、红葡萄酒10-15份、苹果1-3份、芦荟肉1-3份、代代花1-3份、川芎1-3份、玉米须1-3份、西瓜皮6-10份、绞股蓝1-3份、蝉蛹1-3份、银杏叶2-4份、冰糖1-3份、白芨1-3份、葱白1-3份、五加皮酒10-15份、瓜蒌瓤1-2份及粳米4-6份组成。
2.根据权利要求1所述的复合型美白嫩肤调味料,其特征在于:由圆白菜20份、桑果酱15份、熟红薯3份、豆腐2份、柠檬肉5份、油菜花4份、落葵子3份、海带2份、奶粉5份、黄瓜2份、红葡萄酒12份、苹果2份、芦荟肉2份、代代花2份、川芎2份、玉米须2份、西瓜皮8份、绞股蓝2份、蝉蛹2份、银杏叶3份、冰糖2份、白芨2份、葱白2份、五加皮酒12份、瓜蒌瓤1份、改性玉米淀粉10份及粳米5份组成。
3.一种如权利要求1或2所述复合型美白嫩肤调味料的制备方法,其特征在于:包括如下方法步骤,
1)将圆白菜、油菜花、葱白、海带及黄瓜在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末与熟红薯、豆腐、冰糖及粳米一起掺入桑果酱中混匀,然后装入容器密封,待30-35天后将酱取出,制成酱料待用;
2)将落葵子、代代花、川芎、玉米须、绞股蓝、蝉蛹、银杏叶及白芨放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液加工浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将柠檬肉、苹果、芦荟肉、西瓜皮及瓜蒌瓤一起放入五加皮酒中浸泡5-7天后将五加皮酒倒出,将浸泡后的果肉切成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀后加入奶粉和改性玉米淀粉拌匀,送入模具,制成块状并烘干,再经真空包装、杀菌,入库即可。
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