CN104116100A - 一种菱角玫瑰奶茶及其制备方法 - Google Patents
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Abstract
本发明公开了一种菱角玫瑰奶茶,由以下重量份的原料制成:菱角80-120、土豆淀粉10-20、绵萆解1-2、龙胆草0.7-0.9、蝉蜕1.2-2、大丁草0.2-0.5、忍冬藤0.8-1、罗布麻叶0.9-1.4、玫瑰花3-6、冬寒菜3-4、蛋白干4-5、柿子5-6、果丹皮3-5、豆腐7-9、新鲜荷叶适量、海苔粉5-7、香兰素2-3、营养添加剂6-9;本发明以土豆淀粉、菱角作为主料,菱角中含有丰富的蛋白质、不饱和脂肪酸、维生素和微量元素,营养丰富,其中添加的多种蔬菜、水果等作为辅料,含有丰富的维生素C、矿物质及膳食纤维等,可润肠通便,并添加了多种中草药,经常食用可达到行气解郁、和血止痛的功效。
Description
技术领域
本发明主要涉及奶茶饮品领域,尤其涉及一种菱角玫瑰奶茶及其制备方法。
背景技术
现在市面上奶茶口味多种多样,营养美味,受到大多数消费者的喜欢,但是现有的奶茶成分单一,单纯的奶与茶的组合,已经不能满足人们对健康饮食的需求,为此本发明在奶茶中添加多种营养原料,使其营养保健功效更佳。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种菱角玫瑰奶茶及其制备方法。
本发明是通过以下技术方案实现的:
一种菱角玫瑰奶茶,其特征在于由以下重量份的原料制成:
菱角80-120、土豆淀粉10-20、绵萆解1-2、龙胆草0.7-0.9、蝉蜕1.2-2、大丁草0.2-0.5、忍冬藤0.8-1、罗布麻叶0.9-1.4、玫瑰花3-6、冬寒菜3-4、蛋白干4-5、柿子5-6、果丹皮3-5、豆腐7-9、新鲜荷叶适量、海苔粉5-7、香兰素2-3、营养添加剂6-9;
所述营养添加剂由下列重量份原料制成:
蚕茧壳1-1.2、菱角壳0.7-1、玳玳花1-2、芒果核1.5-2.1、火麻仁3-5、百子菜5-8、玫瑰茄6-10、葡萄8-11、虾皮4-6;
制备方法为:
(1)将蚕茧壳、菱角壳、玳玳花、芒果核置于锅中加6-8倍水中火煎煮30-40分钟,过滤除渣,得药液;
(2)将百子菜、玫瑰茄、葡萄加药液混合打浆,得浆液;
(3)将火麻仁、虾皮送入锅中,小火炒香后出锅,加浆液研磨匀质,小火熬膏,烘干后研成粉末。
所述的菱角玫瑰奶茶的制备方法,其特征在于包括以下步骤:
(1) 将绵萆解、龙胆草、蝉蜕、大丁草、忍冬藤、罗布麻叶混合,水提2-3次,过滤,合并滤液;
(2)将菱角去皮、果丹皮切成丁,置于锅中,加入玫瑰花中火炒制6-8分钟,出锅,粉碎;
(3)将豆腐、蛋白干切块后置于锅中,加入步骤(1)中所得滤液和香兰素,中火煎煮20-30分钟,冷冻干燥,得豆腐粉;
(4)将冬寒菜、柿子混合打浆,浆液加入土豆淀粉、海苔粉,搅拌均匀成糊状,摊在新鲜荷叶上隔水蒸煮至熟透,出料,除荷叶,烘干粉碎,得粉末;
(5)将步骤(2)、(3)、(4)处理后的各物料混合,加入剩余各原料,搅拌均匀,即得。
本发明的优点是:
本发明以土豆淀粉、菱角作为主料,菱角中含有丰富的蛋白质、不饱和脂肪酸、维生素和微量元素,营养丰富,其中添加的多种蔬菜、水果等作为辅料,含有丰富的维生素C、矿物质及膳食纤维等,可润肠通便,加速致癌物的排出,预防肠癌,并添加了多种中草药,经常食用可达到行气解郁、和血止痛的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种菱角玫瑰奶茶,由以下重量份的原料制成:
菱角120、土豆淀粉20、绵萆解2、龙胆草0.9、蝉蜕2、大丁草0.5、忍冬藤1、罗布麻叶1.4、玫瑰花6、冬寒菜4、蛋白干5、柿子6、果丹皮5、豆腐9、新鲜荷叶适量、海苔粉7、香兰素3、营养添加剂9;
所述营养添加剂由下列重量份原料制成:
蚕茧壳1.2、菱角壳1、玳玳花2、芒果核2.1、火麻仁5、百子菜8、玫瑰茄10、葡萄11、虾皮6;
制备方法为:
(1)将蚕茧壳、菱角壳、玳玳花、芒果核置于锅中加8倍水中火煎煮40分钟,过滤除渣,得药液;
(2)将百子菜、玫瑰茄、葡萄加药液混合打浆,得浆液;
(3)将火麻仁、虾皮送入锅中,小火炒香后出锅,加浆液研磨匀质,小火熬膏,烘干后研成粉末。
所述的菱角玫瑰奶茶的制备方法,其特征在于包括以下步骤:
(1) 将绵萆解、龙胆草、蝉蜕、大丁草、忍冬藤、罗布麻叶混合,水提3次,过滤,合并滤液;
(2)将菱角去皮、果丹皮切成丁,置于锅中,加入玫瑰花中火炒制8分钟,出锅,粉碎;
(3)将豆腐、蛋白干切块后置于锅中,加入步骤(1)中所得滤液和香兰素,中火煎煮30分钟,冷冻干燥,得豆腐粉;
(4)将冬寒菜、柿子混合打浆,浆液加入土豆淀粉、海苔粉,搅拌均匀成糊状,摊在新鲜荷叶上隔水蒸煮至熟透,出料,除荷叶,烘干粉碎,得粉末;
(5)将步骤(2)、(3)、(4)处理后的各物料混合,加入剩余各原料,搅拌均匀,即得。
Claims (2)
1.一种菱角玫瑰奶茶,其特征在于由以下重量份的原料制成:
菱角80-120、土豆淀粉10-20、绵萆解1-2、龙胆草0.7-0.9、蝉蜕1.2-2、大丁草0.2-0.5、忍冬藤0.8-1、罗布麻叶0.9-1.4、玫瑰花3-6、冬寒菜3-4、蛋白干4-5、柿子5-6、果丹皮3-5、豆腐7-9、新鲜荷叶适量、海苔粉5-7、香兰素2-3、营养添加剂6-9;
所述营养添加剂由下列重量份原料制成:
蚕茧壳1-1.2、菱角壳0.7-1、玳玳花1-2、芒果核1.5-2.1、火麻仁3-5、百子菜5-8、玫瑰茄6-10、葡萄8-11、虾皮4-6;
制备方法为:
(1)将蚕茧壳、菱角壳、玳玳花、芒果核置于锅中加6-8倍水中火煎煮30-40分钟,过滤除渣,得药液;
(2)将百子菜、玫瑰茄、葡萄加药液混合打浆,得浆液;
(3)将火麻仁、虾皮送入锅中,小火炒香后出锅,加浆液研磨匀质,小火熬膏,烘干后研成粉末。
2.根据权利要求1所述的菱角玫瑰奶茶的制备方法,其特征在于包括以下步骤:
(1) 将绵萆解、龙胆草、蝉蜕、大丁草、忍冬藤、罗布麻叶混合,水提2-3次,过滤,合并滤液;
(2)将菱角去皮、果丹皮切成丁,置于锅中,加入玫瑰花中火炒制6-8分钟,出锅,粉碎;
(3)将豆腐、蛋白干切块后置于锅中,加入步骤(1)中所得滤液和香兰素,中火煎煮20-30分钟,冷冻干燥,得豆腐粉;
(4)将冬寒菜、柿子混合打浆,浆液加入土豆淀粉、海苔粉,搅拌均匀成糊状,摊在新鲜荷叶上隔水蒸煮至熟透,出料,除荷叶,烘干粉碎,得粉末;
(5)将步骤(2)、(3)、(4)处理后的各物料混合,加入剩余各原料,搅拌均匀,即得。
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CN105707865A (zh) * | 2016-03-14 | 2016-06-29 | 阜阳市颍州区金湖丰种植农民专业合作社 | 一种活血止痛石榴花膏 |
CN105795058A (zh) * | 2016-04-20 | 2016-07-27 | 安徽舒绿茶业有限公司 | 一种玫瑰姜茶及其制备方法 |
CN110447721A (zh) * | 2019-09-18 | 2019-11-15 | 中国石油天然气股份有限公司内蒙古销售分公司 | 一种玫瑰香奶茶粉及其制备方法 |
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