CN104138007B - 一种茶醋解酒饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种茶醋解酒饮料，是由下述重量份的原料制成：甘蔗70-80、黄瓜10-20、西瓜40-50、罗布麻叶7-8、葛根8-10、赶黄草4-5、苹果花3-4、香薷2-3、枸杞子6-7、石韦2-3、芦根4-5、白茶粉20-30、营养粉20-30、醋酸菌和椰汁适量；本发明将甘蔗、黄瓜、西瓜煮成浆料，过滤得到的残渣与中药原料、营养粉、白茶粉用醋酸菌发酵制成茶醋，再与甜水混合，制成的饮料不但酸甜美味、营养丰富、风味独特，更具有生津解渴、清热解酒、润肠利尿、抗肿瘤、抗衰老、安神除烦、消食减肥的功效。
Description
技术领域
本发明涉及一种保健饮料，尤其涉及一种茶醋解酒饮料及其制备方法。
背景技术
现在市面上饮料口味多种多样，营养美味，受到大多数消费者的喜欢，但是现有的饮料成分单一，保健功效不显著，已经不能满足人们对健康饮食的需求，为此本发明在饮料中添加多种营养原料，再醋制处理，使其营养保健功效更佳。
发明内容
本发明克服了现有技术不足，提供了一种茶醋解酒饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种茶醋解酒饮料，是由下述重量份的原料制成：
甘蔗70-80、黄瓜10-20、西瓜40-50、罗布麻叶7-8、葛根8-10、赶黄草4-5、苹果花3-4、香薷2-3、枸杞子6-7、石韦2-3、芦根4-5、白茶粉20-30、营养粉20-30、醋酸菌和椰汁适量；
所述营养粉是由下述重量比的原料制成：紫米：黄豆：菱粉=6-8：2-4：1，竹叶粉适量。
一种茶醋解酒饮料制备方法，包括以下步骤：
（1）将紫米、黄豆拣杂洗净，晒干后送入锅中，倒入适量竹叶粉，小火翻炒至熟香，筛去竹叶粉，再将米、豆与菱粉混合粉碎，得到营养粉；
（2）将新鲜甘蔗去皮去根，黄瓜去蒂洗净，西瓜剖开取瓤，全部混合打浆，倒入10-12倍清水，小火煮沸10-15分钟，冷却后离心分离，得到甜水和残渣；
（3）将罗布麻叶、葛根、赶黄草、苹果花、香薷、枸杞子、石韦、芦根混合粉碎，加入8-10倍水文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述营养粉、残渣、中药粉与白茶粉混合均匀，倒入8-10倍椰汁混合，接种适量醋酸菌，常温发酵10-15天，过滤，得到茶醋，将茶醋与上述甜水混合均质，灭菌灌装，得到成品。
与现有技术相比，本发明的优点是：
本发明将甘蔗、黄瓜、西瓜煮成浆料，过滤得到的残渣与中药原料、营养粉、白茶粉用醋酸菌发酵制成茶醋，再与甜水混合，制成的饮料不但酸甜美味、营养丰富、风味独特，更具有生津解渴、清热解酒、润肠利尿、抗肿瘤、抗衰老、安神除烦、消食减肥的功效。
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：
一种茶醋解酒饮料，是由下述重量（斤）的原料制成：
甘蔗70、黄瓜10、西瓜40、罗布麻叶7、葛根8、赶黄草4、苹果花3、香薷2、枸杞子6、石韦2、芦根4、白茶粉20、营养粉20、醋酸菌和椰汁适量；
所述营养粉是由下述重量比的原料制成：紫米：黄豆：菱粉=6：3：1，竹叶粉适量。
一种茶醋解酒饮料制备方法，包括以下步骤：
（1）将紫米、黄豆拣杂洗净，晒干后送入锅中，倒入适量竹叶粉，小火翻炒至熟香，筛去竹叶粉，再将米、豆与菱粉混合粉碎，得到营养粉；
（2）将新鲜甘蔗去皮去根，黄瓜去蒂洗净，西瓜剖开取瓤，全部混合打浆，倒入12倍清水，小火煮沸15分钟，冷却后离心分离，得到甜水和残渣；
（3）将罗布麻叶、葛根、赶黄草、苹果花、香薷、枸杞子、石韦、芦根混合粉碎，加入10倍水文火煎煮2小时，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述营养粉、残渣、中药粉与白茶粉混合均匀，倒入10倍椰汁混合，接种适量醋酸菌，常温发酵15天，过滤，得到茶醋，将茶醋与上述甜水混合均质，灭菌灌装，得到成品。
Claims (2)
1.一种茶醋解酒饮料，其特征在于是由下述重量份的原料制成：
甘蔗70-80、黄瓜10-20、西瓜40-50、罗布麻叶7-8、葛根8-10、赶黄草4-5、苹果花3-4、香薷2-3、枸杞子6-7、石韦2-3、芦根4-5、白茶粉20-30、营养粉20-30、醋酸菌和椰汁适量；
所述营养粉是由下述重量比的原料制成：紫米：黄豆：菱粉=6-8：2-4：1，竹叶粉适量。
2.一种如权利要求1所述的茶醋解酒饮料制备方法，其特征在于包括以下步骤：
（1）将紫米、黄豆拣杂洗净，晒干后送入锅中，倒入适量竹叶粉，小火翻炒至熟香，筛去竹叶粉，再将米、豆与菱粉混合粉碎，得到营养粉；
（2）将新鲜甘蔗去皮去根，黄瓜去蒂洗净，西瓜剖开取瓤，全部混合打浆，倒入10-12倍清水，小火煮沸10-15分钟，冷却后离心分离，得到甜水和残渣；
（3）将罗布麻叶、葛根、赶黄草、苹果花、香薷、枸杞子、石韦、芦根混合粉碎，加入8-10倍水文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述营养粉、残渣、中药粉与白茶粉混合均匀，倒入8-10倍椰汁混合，接种适量醋酸菌，常温发酵10-15天，过滤，得到茶醋，将茶醋与上述甜水混合均质，灭菌灌装，得到成品。
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| CN104651207A (zh) * | 2015-02-03 | 2015-05-27 | 马玲 | 一种养肝解毒奶茶果醋 |
| CN105441296B (zh) * | 2015-12-11 | 2018-05-04 | 广西轻工业科学技术研究院 | 一种甘蔗发酵果醋饮料及其制备方法 |
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| JP4149639B2 (ja) * | 2000-07-07 | 2008-09-10 | 重信 仲村 | 蜂蜜を原料とする食酢とその製造方法 |
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| JPS61254178A (ja) * | 1985-05-04 | 1986-11-11 | Hirofumi Akano | 食酢の製造方法 |
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| CN103237465A (zh) * | 2010-12-27 | 2013-08-07 | 顺天大学校产学协力团 | 含有黄瓜醋的解酒用饮料组合物 |
| CN102823909A (zh) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | 柠檬茶醋饮料 |
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