CN104172368A - 一种马蹄茅根汁清凉饮料的制作方法 - Google Patents
一种马蹄茅根汁清凉饮料的制作方法 Download PDFInfo
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 52
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 43
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 43
- 235000009165 saligot Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000001085 Trapa natans Species 0.000 title abstract description 8
- 241000508725 Elymus repens Species 0.000 title abstract 11
- 238000001816 cooling Methods 0.000 title description 2
- 241001083492 Trapa Species 0.000 claims abstract description 36
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000020416 water chestnut juice Nutrition 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 241001598107 Imperata Species 0.000 claims description 51
- 244000025254 Cannabis sativa Species 0.000 claims description 50
- 235000020965 cold beverage Nutrition 0.000 claims description 19
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- -1 sodium alkyl sulfonate Chemical class 0.000 claims description 5
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 5
- 235000011152 sodium sulphate Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000005911 diet Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000014214 soft drink Nutrition 0.000 abstract 3
- 238000009835 boiling Methods 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 239000003599 detergent Substances 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 4
- 230000000717 retained effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- MKMCJLMBVKHUMS-UHFFFAOYSA-N Coixol Chemical compound COC1=CC=C2NC(=O)OC2=C1 MKMCJLMBVKHUMS-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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- 239000002893 slag Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供一种马蹄茅根汁清凉饮料的制作方法,包括如下步骤:S1、将洗净的马蹄倒入4%~8%NaOH与0.4%~0.6%洗涤剂混合液中,加热至55~60℃浸泡10~15min后,清水洗涤,去皮,切片,加入切片后马蹄重量的4~6倍的水,加热煮沸8~12min,压榨取汁,过滤得马蹄汁;S2、将茅根洗净切成2~3cm长,加入切后茅根重量的8~12倍的水,煮沸12~17min,压榨取汁,过滤得茅根汁;将马蹄汁与茅根汁按照重量比2:1混合,再加入茅根汁重量的10%~30%的砂糖制成一种马蹄茅根汁清凉饮料,具有马蹄和茅根独特的口味,并保留了两者的优质营养,容易被人体吸收,优化了人类的膳食结构。
Description
技术领域
本发明涉及饮料的制作方法,具体涉及一种马蹄茅根汁清凉饮料的制作方法。
背景技术
马蹄马蹄皮色紫黑,肉质洁白,味甜多汁,清脆可口,自古有“地下雪梨”之美誉,北方人视之为“江南人参”。马蹄既可作为水果,又可算作蔬菜,是大众喜爱的时令之品。马蹄的品质要求:以个大、洁净、新鲜、皮薄、肉细、味甜、爽脆、无渣者质佳。茅根所含的薏苡素对骨骼肌的收缩及代谢有抑制作用。此外还有镇静、解热镇痛等作用。也有报道,白茅根无解热作用。茅根甘寒,归肺、胃、膀胱经。有凉血止血、清热利尿、清肺胃热的功效。可以用于胃中烦热不适、恶心、肺热咳喘、心中烦躁、口苦、口渴、牙龈出血等,其清热利湿解毒作用较缓和,除湿热体质之人外,也适合普通人群在夏季桑拿天食用。目前还没有一种马蹄茅根汁清凉饮料。
发明内容
本发明的目的是提供一种马蹄茅根汁清凉饮料的制作方法,解决现有技术中的一个或多个问题。
根据本发明的一个方面,提供一种马蹄茅根汁清凉饮料的制作方法,包括如下步骤:S1、将洗净的马蹄倒入4%~8%NaOH与0.4%~0.6%洗涤剂混合液中,加热至55~60℃浸泡10~15min后,清水洗涤,去皮,切片,加入切片后马蹄重量的4~6倍的水,加热煮沸8~12min,压榨取汁,过滤得马蹄汁;S2、将茅根洗净切成2~3cm长,加入切后茅根重量的8~12倍的水,煮沸12~17min,压榨取汁,过滤得茅根汁;将马蹄汁与茅根汁按照重量比2:1混合,再加入茅根汁重量的10%~30%的砂糖制成一种马蹄茅根汁清凉饮料。
在一些实施方式中,洗涤剂为烷基磺酸钠和脂肪醇醚硫酸钠。
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,具有马蹄和茅根独特的口味,并保留了两者的优质营养,容易被人体吸收,优化了人类的膳食结构。
具体实施方式
实施例1:
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,包括如下步骤:S1、将洗净的马蹄倒入4%NaOH与0.4%烷基磺酸钠和脂肪醇醚硫酸钠的混合液中,加热至55℃浸泡10min后,清水洗涤,去皮,切片,加入切片后马蹄重量的4倍的水,加热煮沸8min,压榨取汁,过滤得马蹄汁;S2、将茅根洗净切成2cm长,加入切后茅根重量的8倍的水,煮沸12min,压榨取汁,过滤得茅根汁;将马蹄汁与茅根汁按照重量比2:1混合,再加入茅根汁重量的10%的砂糖制成一种马蹄茅根汁清凉饮料。
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,具有马蹄和茅根独特的口味,并保留了两者的优质营养,容易被人体吸收,优化了人类的膳食结构。
实施例2:
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,包括如下步骤:S1、将洗净的马蹄倒入8%NaOH与0.6%烷基磺酸钠和脂肪醇醚硫酸钠的混合液中,加热至60℃浸泡15min后,清水洗涤,去皮,切片,加入切片后马蹄重量的6倍的水,加热煮沸12min,压榨取汁,过滤得马蹄汁;S2、将茅根洗净切成3cm长,加入切后茅根重量的12倍的水,煮沸17min,压榨取汁,过滤得茅根汁;将马蹄汁与茅根汁按照重量比2:1混合,再加入茅根汁重量的30%的砂糖制成一种马蹄茅根汁清凉饮料。
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,具有马蹄和茅根独特的口味,并保留了两者的优质营养,容易被人体吸收,优化了人类的膳食结构。
实施例3:
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,包括如下步骤:S1、将洗净的马蹄倒入6%NaOH与0.5%烷基磺酸钠和脂肪醇醚硫酸钠的混合液中,加热至55~60℃浸泡12.5min后,清水洗涤,去皮,切片,加入切片后马蹄重量的5倍的水,加热煮沸10min,压榨取汁,过滤得马蹄汁;S2、将茅根洗净切成2.5cm长,加入切后茅根重量的10倍的水,煮沸14.5min,压榨取汁,过滤得茅根汁;将马蹄汁与茅根汁按照重量比2:1混合,再加入茅根汁重量的20%的砂糖制成一种马蹄茅根汁清凉饮料。
本发明提供了一种马蹄茅根汁清凉饮料的制作方法,具有马蹄和茅根独特的口味,并保留了两者的优质营养,容易被人体吸收,优化了人类的膳食结构。
以上表述仅为本发明的优选方式,应当指出,对本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干变形和改进,这些也应视为本发明的保护范围之内。
Claims (2)
1.一种马蹄茅根汁清凉饮料的制作方法,其特征在于,包括如下步骤:S1、将洗净的马蹄倒入4%~8%NaOH与0.4%~0.6%洗涤剂混合液中,加热至55~60℃浸泡10~15min后,清水洗涤,去皮,切片,加入切片后马蹄重量的4~6倍的水,加热煮沸8~12min,压榨取汁,过滤得马蹄汁;S2、将茅根洗净切成2~3cm长,加入切后茅根重量的8~12倍的水,煮沸12~17min,压榨取汁,过滤得茅根汁;将所述马蹄汁与所述茅根汁按照重量比2:1混合,再加入所述茅根汁重量的10%~30%的砂糖制成一种马蹄茅根汁清凉饮料。
2.根据权利要求1所述一种马蹄茅根汁清凉饮料的制作方法,其特征在于,所述洗涤剂为烷基磺酸钠和脂肪醇醚硫酸钠。
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Cited By (2)
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CN105054165A (zh) * | 2015-07-17 | 2015-11-18 | 浙江农林大学 | 一种槐米清凉解暑饮料及其制备方法 |
CN106173715A (zh) * | 2016-07-21 | 2016-12-07 | 唐翔 | 一种马蹄汁的制备工艺 |
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CN105054165A (zh) * | 2015-07-17 | 2015-11-18 | 浙江农林大学 | 一种槐米清凉解暑饮料及其制备方法 |
CN106173715A (zh) * | 2016-07-21 | 2016-12-07 | 唐翔 | 一种马蹄汁的制备工艺 |
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Application publication date: 20141203 |