CN104000252B - 一种蓝莓糯玉米饮汁及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种蓝莓糯玉米饮汁及其加工方法,由下列重量份的原料组成:蓝莓18-30、火棘果8-15、紫黑糯玉米50-80、榴莲核6-10、乌梅汁10-20、荔枝核2-3、冬瓜皮2-3、山楂核1-2、菊芋2-4、葛花1-3、鸡矢藤1-2、柿叶2-3、兔耳草1-2、食品添加剂6-12、米酒15-25、适量水。本发明蓝莓糯玉米饮汁,采用富含酚化合物和花青素有益成分的蓝莓、紫黑糯玉米,提高机体抗氧化功能,与其他多种中药提取物协同作用,常饮能够清除机体毒素,降低及稳定血压,恢复血糖平衡,综合恢复机体功能,有益人体健康。
Description
技术领域
本发明涉及一种蓝莓糯玉米饮汁及其加工方法,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糯玉米饮汁及其加工方法。
本发明采用的技术方案如下:
一种蓝莓糯玉米饮汁,是由以下重量份的原料组成:
蓝莓18-30、火棘果8-15、紫黑糯玉米50-80、榴莲核6-10、乌梅汁10-20、荔枝核2-3、冬瓜皮2-3、山楂核1-2、菊芋2-4、葛花1-3、鸡矢藤1-2、柿叶2-3、兔耳草1-2、食品添加剂6-12、米酒15-25、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。
所述的蓝莓糯玉米饮汁的加工方法,包括以下步骤:
(1)、将荔枝核、冬瓜皮、山楂核、菊芋、葛花、鸡矢藤、柿叶、兔耳草混合粉碎至20-40目,加8-15倍水煎煮2-3小时,过滤去渣,滤液超滤得精制液;
(2)、将榴莲核切片洗净,入笼蒸制出香,捞出捣压成泥,加入米酒搅匀,煮沸5-10分钟,过滤去渣,得榴莲汁;
(3)、将鲜嫩紫黑糯玉米与洗净除杂的蓝莓、火棘果一并破碎,加2-4倍水磨制成浆,加入浆液重量的0.2-0.4%的果浆酶,在20-35℃酶解1-3小时,再经灭酶、过滤得酶解液;
(4)、将酶解液、榴莲汁、精制液及其他剩余原料搅拌均匀,在65-80℃下焖润30-40分钟,经均质、灭菌、灌装即得。
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;
火棘果为蔷薇科火棘属的鲜果,含有丰富的水分、蛋白质、脂肪、糖类、维生素A、B、C、D及矿物质钙、磷、铁和膳食纤维。对糖尿病,高血脂症,动脉硬化,便秘。解肝毒具有明显疗效,它能清除体内垃圾,改善体内循环,促进新陈代谢,被誉为大自然的最佳清血剂;
兔耳草为玄参科植物兔耳草的全草,能够清肺止咳;降压调经。
与现有技术相比,本发明的优点是:
本发明蓝莓糯玉米饮汁,采用富含酚化合物和花青素有益成分的蓝莓、紫黑糯玉米,提高机体抗氧化功能,与其他多种中药提取物协同作用,常饮能够清除机体毒素,降低及稳定血压,恢复血糖平衡,综合恢复机体功能,有益人体健康。
具体实施方式
一种蓝莓糯玉米饮汁,是由以下重量(克)的原料组成:
蓝莓30、火棘果15、紫黑糯玉米80、榴莲核10、乌梅汁15、荔枝核2、冬瓜皮3、山楂核1、菊芋2、葛花2、鸡矢藤1、柿叶2、兔耳草2、食品添加剂8、米酒25、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15、树仔菜10、茅岩莓8、莲须5、荚蒾4、月见草籽粉10、猪皮冻15、红酒30、柠檬汁4、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。
所述的蓝莓糯玉米饮汁的加工方法,包括以下步骤:
(1)、将荔枝核、冬瓜皮、山楂核、菊芋、葛花、鸡矢藤、柿叶、兔耳草混合粉碎至40目,加12倍水煎煮3小时,过滤去渣,滤液超滤得精制液;
(2)、将榴莲核切片洗净,入笼蒸制出香,捞出捣压成泥,加入米酒搅匀,煮沸8分钟,过滤去渣,得榴莲汁;
(3)、将鲜嫩紫黑糯玉米与洗净除杂的蓝莓、火棘果一并破碎,加4倍水磨制成浆,加入浆液重量的0.4%的果浆酶,在25℃酶解2小时,再经灭酶、过滤得酶解液;
(4)、将酶解液、榴莲汁、精制液及其他剩余原料搅拌均匀,在70℃下焖润40分钟,经均质、灭菌、灌装即得。
Claims (1)
1.一种蓝莓糯玉米饮汁,其特征在于,是由以下重量份的原料制成:蓝莓18-30、火棘果8-15、紫黑糯玉米50-80、榴莲核6-10、乌梅汁10-20、荔枝核2-3、冬瓜皮2-3、山楂核1-2、菊芋2-4、葛花1-3、鸡矢藤1-2、柿叶2-3、兔耳草1-2、食品添加剂6-12、米酒15-25、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;
所述的蓝莓糯玉米饮汁的加工方法,包括以下步骤:
(1)、将荔枝核、冬瓜皮、山楂核、菊芋、葛花、鸡矢藤、柿叶、兔耳草混合粉碎至20-40目,加8-15倍水煎煮2-3小时,过滤去渣,滤液超滤得精制液;
(2)、将榴莲核切片洗净,入笼蒸制出香,捞出捣压成泥,加入米酒搅匀,煮沸5-10分钟,过滤去渣,得榴莲汁;
(3)、将鲜嫩紫黑糯玉米与洗净除杂的蓝莓、火棘果一并破碎,加2-4倍水磨制成浆,加入浆液重量的0.2-0.4%的果浆酶,在20-35℃酶解1-3小时,再经灭酶、过滤得酶解液;
(4)、将酶解液、榴莲汁、精制液及其他剩余原料搅拌均匀,在65-80℃下焖润30-40分钟,经均质、灭菌、灌装即得。
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