CN104082650A - 一种玫瑰花蜂蜜冻干粉及其制备方法 - Google Patents
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Abstract
一种玫瑰花蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320、鲜玫瑰花40~50、薄荷粉3~5、植脂末8~10、荔枝核4~7、白芷5~7、木棉花4~5、金银花6~8、柠檬醋10~12、蛋清12~15、木耳6~8、桂叶3~5、助剂4~5和适量的水；本发明的冻干粉是一种玫瑰花混合蜂蜜制作的冻干粉，它是先将玫瑰混合柠檬醋和蛋清磨浆，保护玫瑰的维生素及生物碱等不被空气中氧气氧化，再加入特制的汤汁保证功效成分的吸收利用和营养的全面性，最后混合蜂蜜及一些助剂速冻成固体，再在真空环境下升温冻干成粉剂，成品易保存、运输及食用。
Description
技术领域
本发明是一种玫瑰花蜂蜜冻干粉及其制备方法，属于食品中冻干粉的工艺领域。
背景技术
玫瑰的成熟鲜果中，含有大量的维生素A、B、C，还含有十多种氨基酸、可溶性糖、生物碱。其中维生素C的含量最丰富、每100g内含2000多mg，有“维生素C之王”之称。还含有蛋白质、脂肪、碳水化合物、钙、磷、钾、铁、镁等，其中蛋白质含量8.5%，脂肪4.7%，可溶性糖1.2%，碳水化合物68%。玫瑰花渣中不含有任何有害的元素，其中含葡萄糖18.33%~23.66%，含淀粉21.75%~22.63%，且含有丰富的氨基酸，其氨基酸总量高达10.9%。从蒸馏玫瑰油后的花残渣中提取玫瑰红色素，用于食品着色。用红玫瑰花作酸性食品的红色色素时，其营养成分未被破坏。另外，利用玫瑰花渣可生产酱油。
玫瑰为香料植物，从玫瑰花中提取的香料——玫瑰油，在国际市场上价格昂贵；1kg玫瑰油相当于1.25kg黄金的价格，所以有人称之为“液体黄金”。某些特别的芳香种类，如中国的玫瑰和保加利亚的墨红，专为采花提炼昂贵的玫瑰油或糖渍食用。甘肃永登县的苦水玫瑰从花瓣中提取的玫瑰油用于生产高级香料、高档化妆品。
发明内容
一种玫瑰花蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320、鲜玫瑰花40~50、薄荷粉3~5、植脂末8~10、荔枝核4~7、白芷5~7、木棉花4~5、金银花6~8、柠檬醋10~12、蛋清12~15、木耳6~8、桂叶3~5、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：三七花6~8、岩青兰4~5.5、葡萄酒8~10、大麦芽8~12、啤酒花5~6、关公须2~3、竹叶3~4、疳积草2~3、脱脂牛奶粉15~20、鲜韭菜花10~12、鲜茉莉花12~14和适量的水；制备方法：（1）混合三七花、岩青兰、啤酒花、关公须、竹叶和疳积草，加水至没过物料8~10cm，煎煮60~70min，过滤汤汁；（2）取大麦芽，混合鲜茉莉花和鲜韭菜花，加葡萄酒研磨，挤压出滤汁；（3）混合（1）的汤汁和（2）的滤汁加入至脱脂牛奶粉中，搅拌均匀，烘干并粉碎即得。
一种玫瑰花蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将鲜玫瑰花加入柠檬醋和蛋清，研磨成匀浆，冷藏备用；
（2）混合木棉花、金银花、木耳、桂叶、荔枝核和白芷，加水至液面没过物料10~12cm，煎煮80~100min至汤汁浓稠，过滤汤汁；
（3）将（1）的玫瑰花匀浆拌入蜂蜜，同时加入（2）的汤汁，薄荷粉、植脂末、助剂以其它剩余成分于-40℃以下条件下速冻成固体块状；
（4）将（3）的块状固体于真空干燥机中升温冻干，真空环境下控制料温0~10℃，持续8~10h，完成后粉碎即可。
发明中不常见的物料介绍如下：
岩青兰：唇形科多年生草本，全体具香气味，芳香植物，洗净后晒干可要用，有清热消炎，凉血止血等功效。
疳积草：爵床科明萼草属植物孩儿草的全草，全年可采，洗净，鲜用或晒干，有清热利湿，消积导滞等功效。
本发明的优点：本发明的冻干粉是一种玫瑰花混合蜂蜜制作的冻干粉，它是先将玫瑰混合柠檬醋和蛋清磨浆，保护玫瑰的维生素及生物碱等不被空气中氧气氧化，再加入特制的汤汁保证功效成分的吸收利用和营养的全面性，最后混合蜂蜜及一些助剂速冻成固体，再在真空环境下升温冻干成粉剂，成品易保存、运输及食用。
具体实施方式
一种玫瑰花蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320g、鲜玫瑰花40~50g、薄荷粉3~5g、植脂末8~10g、荔枝核4~7g、白芷5~7g、木棉花4~5g、金银花6~8g、柠檬醋10~12g、蛋清12~15g、木耳6~8g、桂叶3~5g、助剂4~5g和适量的水；所述助剂由以下重量份的原料制成：三七花6~8g、岩青兰4~5.5g、葡萄酒8~10g、大麦芽8~12g、啤酒花5~6g、关公须2~3g、竹叶3~4g、疳积草2~3g、脱脂牛奶粉15~20g、鲜韭菜花10~12g、鲜茉莉花12~14和适量的水；制备方法：（1）混合三七花、岩青兰、啤酒花、关公须、竹叶和疳积草，加水至没过物料8~10cm，煎煮60~70min，过滤汤汁；（2）取大麦芽，混合鲜茉莉花和鲜韭菜花，加葡萄酒研磨，挤压出滤汁；（3）混合（1）的汤汁和（2）的滤汁加入至脱脂牛奶粉中，搅拌均匀，烘干并粉碎即得。
一种玫瑰花蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将鲜玫瑰花加入柠檬醋和蛋清，研磨成匀浆，冷藏备用；
（2）混合木棉花、金银花、木耳、桂叶、荔枝核和白芷，加水至液面没过物料10~12cm，煎煮80~100min至汤汁浓稠，过滤汤汁；
（3）将（1）的玫瑰花匀浆拌入蜂蜜，同时加入（2）的汤汁，薄荷粉、植脂末、助剂以其它剩余成分于-40℃以下条件下速冻成固体块状；
（4）将（3）的块状固体于真空干燥机中升温冻干，真空环境下控制料温0~10℃，持续8~10h，完成后粉碎即可。
Claims (2)
1.一种玫瑰花蜂蜜冻干粉，其特征在于由以下重量份的原料制成：蜂蜜300~320、鲜玫瑰花40~50、薄荷粉3~5、植脂末8~10、荔枝核4~7、白芷5~7、木棉花4~5、金银花6~8、柠檬醋10~12、蛋清12~15、木耳6~8、桂叶3~5、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：三七花6~8、岩青兰4~5.5、葡萄酒8~10、大麦芽8~12、啤酒花5~6、关公须2~3、竹叶3~4、疳积草2~3、脱脂牛奶粉15~20、鲜韭菜花10~12、鲜茉莉花12~14和适量的水；制备方法：（1）混合三七花、岩青兰、啤酒花、关公须、竹叶和疳积草，加水至没过物料8~10cm，煎煮60~70min，过滤汤汁；（2）取大麦芽，混合鲜茉莉花和鲜韭菜花，加葡萄酒研磨，挤压出滤汁；（3）混合（1）的汤汁和（2）的滤汁加入至脱脂牛奶粉中，搅拌均匀，烘干并粉碎即得。
2.根据权利要求1所述一种玫瑰花蜂蜜冻干粉的制备方法，其特征在于包括以下几个步骤：
（1）将鲜玫瑰花加入柠檬醋和蛋清，研磨成匀浆，冷藏备用；
（2）混合木棉花、金银花、木耳、桂叶、荔枝核和白芷，加水至液面没过物料10~12cm，煎煮80~100min至汤汁浓稠，过滤汤汁；
（3）将（1）的玫瑰花匀浆拌入蜂蜜，同时加入（2）的汤汁，薄荷粉、植脂末、助剂以其它剩余成分于-40℃以下条件下速冻成固体块状；
（4）将（3）的块状固体于真空干燥机中升温冻干，真空环境下控制料温0~10℃，持续8~10h，完成后粉碎即可。
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