CN104106801A - 一种保健蜂蜜松针茶粉及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种保健蜂蜜松针茶粉及其加工方法，其由以下重量份的原料制成：米酒20-40、松针20-30、牛奶粉10-20、龙眼肉20-30、牦牛肉6-10、蜂蜜80-100、山楂酱10-15、谷精草2-3、蔓荆子1-2、淫羊藿1-3、冬凌草2-3、蚕豆花2-3、石榴叶2-3、茶多酚0.1-0.2、莪术油0.1-0.2、营养添加剂6-10。本发明制得的保健蜂蜜松针茶粉，添加松针成分，增添松针独特芳香，还能软化血管，增加血管弹性，预防心脑血管疾病；添加牦牛肉，丰富营养同时滋补强健身体，与其他成分共同作用，显著提高机体免疫功能，提高抗病体质，有益人体健康。
Description
技术领域
本发明涉及一种保健蜂蜜松针茶粉及其加工方法，属于食品加工技术领域。
背景技术
蜂蜜是一种黏稠的透明或半透明的胶状液体，主要成分糖类（高热量来源），其它成分有多种氨基酸、维生素、矿物质、酵素、芳香物、色素、有机酸、酶类、抗氧化剂和生物活性物质等，具有滋养、润燥、解毒、美白养颜、润肠通便之功效，味道甜蜜，一般人均可食用。目前市场上出售的蜂蜜都为液体状态，不便于储藏和运输，本发明提供一种蜂蜜低温冻干粉，即可冲服食用，亦可添加到其他食品中，食用方便卫生兼具保健功效，具有极大的市场需求。
发明内容
本发明的目的在于提供一种保健蜂蜜松针茶粉及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种保健蜂蜜松针茶粉，是由以下重量份的原料组成：
米酒20-40、松针20-30、牛奶粉10-20、龙眼肉20-30、牦牛肉6-10、蜂蜜80-100、山楂酱10-15、谷精草2-3、蔓荆子1-2、淫羊藿1-3、冬凌草2-3、蚕豆花2-3、石榴叶2-3、茶多酚0.1-0.2、莪术油0.1-0.2、营养添加剂6-10；
所述的营养添加剂由以下重量份的原料组成：大豆肽粉5-8、黑蒜10-20、鱼骨泥20-35、木瓜籽粉6-8、菜芙蓉花8-12、牛樟芝5-8、昆布10-20、茶花粉3-6、沙棘油2-5、苹果原醋10-20、石榴酒30-60；
所述的营养添加剂的的制备方法为：a、将菜芙蓉花、牛樟菌、昆布分别除杂洗净，冷冻破碎至10-20目，加入石榴酒搅拌均匀，密封静置4-8小时，液渣分离，得浸酒液，菜酱；b、将黑蒜洗净切末，与鱼骨泥、木瓜籽粉、苹果醋搅拌均匀，静置20-40分钟，入笼蒸制出香，与菜酱、沙棘油揉拌均匀，挤压膨化切粒，放入浸酒液中，静置1-2小时，再文火焖蒸至微干，超微粉碎，与其他剩余原料混合均匀，即得。
所述的保健蜂蜜松针茶粉的加工方法，包括以下步骤：
（1）、将鲜嫩松针放入淡盐水中浸泡30-40分钟，捞出送入蒸笼蒸制出香，取出晾凉切制成段，放入米酒中，密封静置1-2天，捞出松针段，浸泡液，待用；
（2）、将谷精草、蔓荆子、淫羊藿、冬凌草、蚕豆花、石榴叶加水煎煮，过滤去渣，滤液超滤，得精制液；
（3）、将牦牛肉除杂洗净切片，与松针段一并入锅，加水焖煮至熟香，捞出牦牛肉片，焖煮液过滤去渣，得松香汤汁；
（4）、将牦牛肉片绞制成糜，加入浸泡液、精制液、龙眼肉、山楂酱、莪术油搅拌均匀，入笼蒸制熟香，加2-3倍水磨制成浆，压滤去渣，滤液加入蜂蜜，文火煮制同时不断搅动，煮至50-60℃，停火冷却后冷冻干燥研磨成粉，与其他剩余原料混合均匀，灭菌、装袋，即得。
上述的营养添加剂中，牛樟菌，具有解毒保肝、抗癌、强化免疫、抗过敏、降血脂等神奇功效，素有“药芝之王”的美誉；菜芙蓉花，含有多种生物活性物质，具有显著调节人体内分泌、免疫力，增加人体抗力，改善心脑血管及微循环功能，增强机体抗氧化能力，抗心脑缺血、缺氧、抗炎、镇疼，抗疲劳、抗衰老、抗癌、防癌、降血脂功效；将鱼骨泥与木瓜籽粉、苹果醋处理，营养物质更易被人体吸收，协同其他营养成分，综合具有提高机体免疫功能，强化机体调节功能，能够强身健骨。
本发明的有益效果：
本发明制得的保健蜂蜜松针茶粉，添加松针成分，增添松针独特芳香，还能软化血管，增加血管弹性，预防心脑血管疾病；添加牦牛肉，丰富营养同时滋补强健身体，与其他成分共同作用，显著提高机体免疫功能，提高抗病体质，有益人体健康。
具体实施方式
一种保健蜂蜜松针茶粉，是由以下重量（斤）的原料组成：
米酒40、松针30、牛奶粉20、龙眼肉30、牦牛肉10、蜂蜜100、山楂酱15、谷精草3、蔓荆子2、淫羊藿2、冬凌草2、蚕豆花2、石榴叶2、茶多酚0.1、莪术油0.1、营养添加剂10；
所述的营养添加剂由以下重量（斤）的原料组成：大豆肽粉6、黑蒜20、鱼骨泥30、木瓜籽粉6、菜芙蓉花12、牛樟芝8、昆布20、茶花粉5、沙棘油4、苹果原醋20、石榴酒40；
所述的营养添加剂的的制备方法为：a、将菜芙蓉花、牛樟菌、昆布分别除杂洗净，冷冻破碎至10目，加入石榴酒搅拌均匀，密封静置6小时，液渣分离，得浸酒液，菜酱；b、将黑蒜洗净切末，与鱼骨泥、木瓜籽粉、苹果醋搅拌均匀，静置40分钟，入笼蒸制出香，与菜酱、沙棘油揉拌均匀，挤压膨化切粒，放入浸酒液中，静置2小时，再文火焖蒸至微干，超微粉碎，与其他剩余原料混合均匀，即得。
所述的保健蜂蜜松针茶粉的加工方法，包括以下步骤：
（1）、将鲜嫩松针放入淡盐水中浸泡30分钟，捞出送入蒸笼蒸制出香，取出晾凉切制成段，放入米酒中，密封静置2天，捞出松针段，浸泡液，待用；
（2）、将谷精草、蔓荆子、淫羊藿、冬凌草、蚕豆花、石榴叶加水煎煮，过滤去渣，滤液超滤，得精制液；
（3）、将牦牛肉除杂洗净切片，与松针段一并入锅，加水焖煮至熟香，捞出牦牛肉片，焖煮液过滤去渣，得松香汤汁；
（4）、将牦牛肉片绞制成糜，加入浸泡液、精制液、龙眼肉、山楂酱、莪术油搅拌均匀，入笼蒸制熟香，加3倍水磨制成浆，压滤去渣，滤液加入蜂蜜，文火煮制同时不断搅动，煮至60℃，停火冷却后冷冻干燥研磨成粉，与其他剩余原料混合均匀，灭菌、装袋，即得。
Claims (2)
1.一种保健蜂蜜松针茶粉，其特征在于，是由以下重量份的原料组成：
米酒20-40、松针20-30、牛奶粉10-20、龙眼肉20-30、牦牛肉6-10、蜂蜜80-100、山楂酱10-15、谷精草2-3、蔓荆子1-2、淫羊藿1-3、冬凌草2-3、蚕豆花2-3、石榴叶2-3、茶多酚0.1-0.2、莪术油0.1-0.2、营养添加剂6-10；
所述的营养添加剂由以下重量份的原料组成：大豆肽粉5-8、黑蒜10-20、鱼骨泥20-35、木瓜籽粉6-8、菜芙蓉花8-12、牛樟芝5-8、昆布10-20、茶花粉3-6、沙棘油2-5、苹果原醋10-20、石榴酒30-60；
所述的营养添加剂的的制备方法为：a、将菜芙蓉花、牛樟菌、昆布分别除杂洗净，冷冻破碎至10-20目，加入石榴酒搅拌均匀，密封静置4-8小时，液渣分离，得浸酒液，菜酱；b、将黑蒜洗净切末，与鱼骨泥、木瓜籽粉、苹果醋搅拌均匀，静置20-40分钟，入笼蒸制出香，与菜酱、沙棘油揉拌均匀，挤压膨化切粒，放入浸酒液中，静置1-2小时，再文火焖蒸至微干，超微粉碎，与其他剩余原料混合均匀，即得。
2.一种如权利要求1所述的保健蜂蜜松针茶粉的加工方法，其特征在于包括以下步骤：
（1）、将鲜嫩松针放入淡盐水中浸泡30-40分钟，捞出送入蒸笼蒸制出香，取出晾凉切制成段，放入米酒中，密封静置1-2天，捞出松针段，浸泡液，待用；
（2）、将谷精草、蔓荆子、淫羊藿、冬凌草、蚕豆花、石榴叶加水煎煮，过滤去渣，滤液超滤，得精制液；
（3）、将牦牛肉除杂洗净切片，与松针段一并入锅，加水焖煮至熟香，捞出牦牛肉片，焖煮液过滤去渣，得松香汤汁；
（4）、将牦牛肉片绞制成糜，加入浸泡液、精制液、龙眼肉、山楂酱、莪术油搅拌均匀，入笼蒸制熟香，加2-3倍水磨制成浆，压滤去渣，滤液加入蜂蜜，文火煮制同时不断搅动，煮至50-60℃，停火冷却后冷冻干燥研磨成粉，与其他剩余原料混合均匀，灭菌、装袋，即得。
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