CN104187238A - 一种复合山楂果酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种复合山楂果酱及其制备方法,是由去核鲜山楂、蓝莓、山药、海白菜、小麦胚芽粉、万寿果、紫背菜、蒲菜、兰香子、白扁豆、甘草提取物、石花菜、莼菜、丹参、构树叶、黄筒花、白砂糖等原料组成。本发明有益效果为:山楂有消食积、化瘀血,健胃、强心、养颜瘦身等诸多有益于身体健康的作用,本发明的复合山楂果酱,不仅美味可口、增强食欲,而且具有很好的食疗保健疗效。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种复合山楂果酱及其制备方法。
背景技术
酱起源于中国,有着悠久的历史。大多数酱料是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品。我国的调味酱种类繁多,口味多样,对于改善食物的色香味具有很好的效果。现在,中国人常见的调味酱分为以小麦粉为主要原料的甜面酱,和以豆类为主要原料的豆瓣酱两大类。本发明的酱,采用多种新鲜食材作为主要原材料,制得的调味酱,不仅可以满足消费者对食物口味上的追求,而且还具有一定的养生与保健价值。
发明内容
本发明的目的是在于提供一种复合山楂果酱及其制备方法,丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:复合山楂果酱由以下重量份的原料组成:去核鲜山楂200-206、蓝莓45-46、山药23-24、海白菜14-15、小麦胚芽粉9-10、万寿果20-21、紫背菜12-13、蒲菜24-25、兰香子7-8、白扁豆13-14、甘草提取物4-5、石花菜3-4、莼菜10-11、丹参3-4、构树叶1-2、黄筒花2-3、白砂糖15-16、保健添加剂9-10、水适量。
其中保健添加剂由以下重量份的原料组成:啤酒酵母粉34-35、小麦苗粉20-22、黑芝麻酱5-6、兰香子粉16-18、橘络2-3、枳椇子7-8、三七花10-11、生姜叶2-3、黄连花1-2、牛蒡子4-5、柳蒿芽7-8、水适量。
本发明的复合山楂果酱制备过程按以下步骤进行:
(1)丹参、构树叶、黄筒花加适量水煎煮1-2次,滤去残渣合并煎煮液,继续加热浓缩20-30分钟,得到中草药浓缩液;
(2)山药去皮,海白菜洗净,切成小丁,用烘干机烘干后备用;
(3)去核鲜山楂、紫背菜、蒲菜、石花菜、莼菜洗净切成黄豆粒大小,用步骤(1)所得中草药浓缩液腌制4-5小时,滤去多余水分,盛入密封容器内隔水蒸30-40分钟,得调味酱主料;
(4)白扁豆、兰香子研磨过100-120目筛,蓝莓、万寿果洗净榨汁,加入其他剩余成分和适量水搅拌至物料充分混合均匀,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制25-30分钟,加入步骤(2)中小丁继续加热6-8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
另外,保健添加剂的制作方法为:将橘络、枳椇子、三七花、生姜叶、黄连花、牛蒡子、柳蒿芽加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至无水分蒸发既得。
本发明中的黄筒花为列当科植物黄筒花的全草,入药有补肝肾、强腰膝,清热解毒的功效。
本发明的有益效果:山楂有消食积、化瘀血,健胃、强心、养颜瘦身等诸多有益于身体健康的作用,本发明的复合山楂果酱,不仅美味可口、增强食欲,而且具有很好的食疗保健疗效。
具体实施方式
复合山楂果酱,由以下重量份(千克)的原料组成:
去核鲜山楂200、蓝莓45、山药24、海白菜15、小麦胚芽粉10、万寿果21、紫背菜12、蒲菜25、兰香子8、白扁豆14、甘草提取物5、石花菜3、莼菜10、丹参4、构树叶1、黄筒花2、白砂糖16、保健添加剂10、水适量。
其中保健添加剂由以下重量份(千克)的原料组成:啤酒酵母粉35、小麦苗粉20、黑芝麻酱5、兰香子粉16、橘络2、枳椇子7、三七花10、生姜叶3、黄连花1、牛蒡子5、柳蒿芽8、水适量。
制备方法,包括如下步骤:
(1)丹参、构树叶、黄筒花加适量水煎煮2次,滤去残渣合并煎煮液,继续加热浓缩30分钟,得到中草药浓缩液;
(2)山药去皮,海白菜洗净,切成小丁,用烘干机烘干后备用;
(3)去核鲜山楂、紫背菜、蒲菜、石花菜、莼菜洗净切成黄豆粒大小,用步骤(1)所得中草药浓缩液腌制5小时,滤去多余水分,盛入密封容器内隔水蒸40分钟,得调味酱主料;
(4)白扁豆、兰香子研磨过100目筛,蓝莓、万寿果洗净榨汁,加入其他剩余成分和适量水搅拌至物料充分混合均匀,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制30分钟,加入步骤(2)中小丁继续加热8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
另外,保健添加剂的制作方法为:将橘络、枳椇子、三七花、生姜叶、黄连花、牛蒡子、柳蒿芽加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至无水分蒸发既得。
Claims (2)
1.一种复合山楂果酱,其特征在于,由以下重量份的原料组成:去核鲜山楂200-206、蓝莓45-46、山药23-24、海白菜14-15、小麦胚芽粉9-10、万寿果20-21、紫背菜12-13、蒲菜24-25、兰香子7-8、白扁豆13-14、甘草提取物4-5、石花菜3-4、莼菜10-11、丹参3-4、构树叶1-2、黄筒花2-3、白砂糖15-16、保健添加剂9-10、水适量;其中保健添加剂由下列重量份的原料组成:啤酒酵母粉34-35、小麦苗粉20-22、黑芝麻酱5-6、兰香子粉16-18、橘络2-3、枳椇子7-8、三七花10-11、生姜叶2-3、黄连花1-2、牛蒡子4-5、柳蒿芽7-8、水适量;制备方法为:将橘络、枳椇子、三七花、生姜叶、黄连花、牛蒡子、柳蒿芽加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至无水分蒸发既得。
2.根据权利要求l所述的复合山楂果酱的制备方法,其特征在于:包括如下步骤:
(1)丹参、构树叶、黄筒花加适量水煎煮1-2次,滤去残渣合并煎煮液,继续加热浓缩20-30分钟,得到中草药浓缩液;
(2)山药去皮,海白菜洗净,切成小丁,用烘干机烘干后备用;
(3)去核鲜山楂、紫背菜、蒲菜、石花菜、莼菜洗净切成黄豆粒大小,用步骤(1)所得中草药浓缩液腌制4-5小时,滤去多余水分,盛入密封容器内隔水蒸30-40分钟,得调味酱主料;
(4)白扁豆、兰香子研磨过100-120目筛,蓝莓、万寿果洗净榨汁,加入其他剩余成分和适量水搅拌至物料充分混合均匀,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制25-30分钟,加入步骤(2)中小丁继续加热6-8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
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Cited By (5)
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CN105029144A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种椰汁白果酱及其制备方法 |
CN105029141A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种紫苏桑葚保健果酱及其制备方法 |
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CN105029144A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种椰汁白果酱及其制备方法 |
CN105029141A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种紫苏桑葚保健果酱及其制备方法 |
CN106107914A (zh) * | 2016-07-06 | 2016-11-16 | 徐金伟 | 一种蒲笋蘑菇酱及其制作工艺 |
CN106722590A (zh) * | 2016-11-17 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | 一种大果山楂甜酱及其制备方法 |
CN110037267A (zh) * | 2019-03-20 | 2019-07-23 | 肇庆学院 | 一种零余子山楂复合果酱的制作方法 |
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