CN104138008A - 一种黑番茄花香醋饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种黑番茄花香醋饮料，是由下述重量份的原料制成：黑番茄150-180、糯米30-40、菱角粉10-15、白芝麻20-30、桂花20-30、金银花10-15、余甘子7-8、紫金牛4-5、黄芪3-4、南瓜藤1-2、芦根4-5、青蒿2-3、辣蓼草1-2、发酵粉10-15、蜂蜜40-50、醋酸菌适量；本发明将黑番茄、糯米等原料用醋酸菌发酵制成原醋，将柠檬粉、菱角叶、脱脂牛奶用嗜酸乳杆菌发酵制成发酵奶，再添加桂花、金银花，制成的醋饮料风味独特、酸甜可口、营养丰富，具有滋阴壮阳、美容养颜、减肥瘦身、祛脂降压、减肥强身、改善睡眠、防癌治癌的功效。
Description
技术领域
本发明涉及一种保健饮料，尤其涉及一种黑番茄花香醋饮料及其制备方法。
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、发酵，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，提供了一种黑番茄花香醋饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种黑番茄花香醋饮料，是由下述重量份的原料制成：
黑番茄150-180、糯米30-40、菱角粉10-15、白芝麻20-30、桂花20-30、金银花10-15、余甘子7-8、紫金牛4-5、黄芪3-4、南瓜藤1-2、芦根4-5、青蒿2-3、辣蓼草1-2、发酵粉10-15、蜂蜜40-50、醋酸菌适量；
所述发酵粉是由下述重量比的原料制成：柠檬粉：菱角叶：脱脂牛奶=1：1：15-20，嗜酸乳杆菌适量。
一种黑番茄花香醋饮料制备方法，包括以下步骤：
（1）将新鲜脱脂牛奶与柠檬粉、菱角叶混合，小火煮沸20-30分钟，冷却后加入适量嗜酸乳杆菌，在30-35℃下发酵4-5小时，冷冻干燥后粉碎，得到发酵粉；
（2）将新鲜黑番茄去皮去蒂，果肉与10-15倍纯净水混合打浆，得到番茄浆，将糯米、菱角粉、白芝麻拣杂后入锅，小火翻炒至熟香，磨粉，得到米粉；
（3）将新鲜桂花、金银花用含有1-2%白醋的凉水浸泡20-30分钟，取出去杂洗净，用沸水漂烫8-12秒，立即冷冻干燥后粉碎，得到花粉；
（4）将余甘子、紫金牛、黄芪等中药原料混合粉碎，加入8-10倍清水，文火煎煮1-2小时，过滤，得到中药液；
（5）将上述番茄浆、米粉、中药液混合均匀，接种适量醋酸菌，常温发酵10-15天，过滤，滤液灭菌后得到原醋；
（6）将上述发酵粉、花粉、原醋与蜂蜜混合均匀，在30-35℃下发酵20-24小时，经调配、过滤、灌装后得到成品。
与现有技术相比，本发明的优点是：
本发明将黑番茄、糯米等原料用醋酸菌发酵制成原醋，将柠檬粉、菱角叶、脱脂牛奶用嗜酸乳杆菌发酵制成发酵奶，再添加桂花、金银花，制成的醋饮料风味独特、酸甜可口、营养丰富，具有滋阴壮阳、美容养颜、减肥瘦身、祛脂降压、减肥强身、改善睡眠、防癌治癌的功效。
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：
一种黑番茄花香醋饮料，是由下述重量（斤）的原料制成：
黑番茄150、糯米30、菱角粉10、白芝麻20、桂花20、金银花10、余甘子7、紫金牛4、黄芪3、南瓜藤1、芦根4、青蒿2、辣蓼草1、发酵粉10、蜂蜜40、醋酸菌适量；
所述发酵粉是由下述重量比的原料制成：柠檬粉：菱角叶：脱脂牛奶=1：1：15，嗜酸乳杆菌适量。
一种黑番茄花香醋饮料制备方法，包括以下步骤：
（1）将新鲜脱脂牛奶与柠檬粉、菱角叶混合，小火煮沸30分钟，冷却后加入适量嗜酸乳杆菌，在35℃下发酵4小时，冷冻干燥后粉碎，得到发酵粉；
（2）将新鲜黑番茄去皮去蒂，果肉与15倍纯净水混合打浆，得到番茄浆，将糯米、菱角粉、白芝麻拣杂后入锅，小火翻炒至熟香，磨粉，得到米粉；
（3）将新鲜桂花、金银花用含有1%白醋的凉水浸泡30分钟，取出去杂洗净，用沸水漂烫10秒，立即冷冻干燥后粉碎，得到花粉；
（4）将余甘子、紫金牛、黄芪等中药原料混合粉碎，加入10倍清水，文火煎煮2小时，过滤，得到中药液；
（5）将上述番茄浆、米粉、中药液混合均匀，接种适量醋酸菌，常温发酵15天，过滤，滤液灭菌后得到原醋；
（6）将上述发酵粉、花粉、原醋与蜂蜜混合均匀，在30℃下发酵24小时，经调配、过滤、灌装后得到成品。
Claims (2)
1.一种黑番茄花香醋饮料，其特征在于是由下述重量份的原料制成：
黑番茄150-180、糯米30-40、菱角粉10-15、白芝麻20-30、桂花20-30、金银花10-15、余甘子7-8、紫金牛4-5、黄芪3-4、南瓜藤1-2、芦根4-5、青蒿2-3、辣蓼草1-2、发酵粉10-15、蜂蜜40-50、醋酸菌适量；
所述发酵粉是由下述重量比的原料制成：柠檬粉：菱角叶：脱脂牛奶=1：1：15-20，嗜酸乳杆菌适量。
2.一种如权利要求1所述的黑番茄花香醋饮料制备方法，其特征在于包括以下步骤：
（1）将新鲜脱脂牛奶与柠檬粉、菱角叶混合，小火煮沸20-30分钟，冷却后加入适量嗜酸乳杆菌，在30-35℃下发酵4-5小时，冷冻干燥后粉碎，得到发酵粉；
（2）将新鲜黑番茄去皮去蒂，果肉与10-15倍纯净水混合打浆，得到番茄浆，将糯米、菱角粉、白芝麻拣杂后入锅，小火翻炒至熟香，磨粉，得到米粉；
（3）将新鲜桂花、金银花用含有1-2%白醋的凉水浸泡20-30分钟，取出去杂洗净，用沸水漂烫8-12秒，立即冷冻干燥后粉碎，得到花粉；
（4）将余甘子、紫金牛、黄芪等中药原料混合粉碎，加入8-10倍清水，文火煎煮1-2小时，过滤，得到中药液；
（5）将上述番茄浆、米粉、中药液混合均匀，接种适量醋酸菌，常温发酵10-15天，过滤，滤液灭菌后得到原醋；
（6）将上述发酵粉、花粉、原醋与蜂蜜混合均匀，在30-35℃下发酵20-24小时，经调配、过滤、灌装后得到成品。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104630018A (zh) * | 2015-01-24 | 2015-05-20 | 马玲 | 一种黑芝麻保健果醋 |
| CN104651207A (zh) * | 2015-02-03 | 2015-05-27 | 马玲 | 一种养肝解毒奶茶果醋 |
| CN105918555A (zh) * | 2016-05-09 | 2016-09-07 | 周学付 | 一种桂花茉莉茶 |
| CN107723201A (zh) * | 2017-12-03 | 2018-02-23 | 镇江刘恒记食品有限公司 | 一种花香醋 |
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| FR3087999B1 (fr) * | 2018-11-02 | 2021-08-27 | Abeilles Sante | Boisson a base de pollen et son procede de preparation |
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| CN102051324A (zh) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | 番茄果醋的制备方法 |
| CN103243015A (zh) * | 2013-05-22 | 2013-08-14 | 金陵科技学院 | 一种具有抗氧化养生功能的食醋及其制备方法 |
| CN103815512A (zh) * | 2014-03-21 | 2014-05-28 | 南京飞马食品有限公司 | 一种番茄果醋饮料的生产方法 |
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| CN104630018A (zh) * | 2015-01-24 | 2015-05-20 | 马玲 | 一种黑芝麻保健果醋 |
| CN104651207A (zh) * | 2015-02-03 | 2015-05-27 | 马玲 | 一种养肝解毒奶茶果醋 |
| CN105918555A (zh) * | 2016-05-09 | 2016-09-07 | 周学付 | 一种桂花茉莉茶 |
| CN107723201A (zh) * | 2017-12-03 | 2018-02-23 | 镇江刘恒记食品有限公司 | 一种花香醋 |
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| CN104138008B (zh) | 2016-01-20 |
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