CN104263593A - 一种酒酿灵芝饮料及其制备方法 - Google Patents

一种酒酿灵芝饮料及其制备方法 Download PDF

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CN104263593A
CN104263593A CN201410372839.8A CN201410372839A CN104263593A CN 104263593 A CN104263593 A CN 104263593A CN 201410372839 A CN201410372839 A CN 201410372839A CN 104263593 A CN104263593 A CN 104263593A
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lucid ganoderma
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王勇
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ANHUI PROVINCE HOMETOWN FOOD Co Ltd
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Abstract

本发明公开了一种酒酿灵芝饮料及其制备方法，是由下述重量份的原料组成：亚麻籽油20-25、金针菇18-20、灵芝18-20、亮菌18-20、杧果7-8、龙眼肉9-10、酒酿10-11、香槟9-11、燕麦4-5、抹茶粉3-4、羊排5-6、虾仁20-25、篓蒿5-6、甜菜4-5、炒黄豆粉9-10、五味子0.5-1、生姜0.5-1、玉竹0.5-1、葫芦巴0.5-1、救必应0.5-1、营养助剂15-20、水余量；本发明灵芝具有能补心血、益心气、安心神的功效，口味多样、营养丰富，加入的中药具有敛肺，滋肾，生津，收汗，涩精的功效。

Description

一种酒酿灵芝饮料及其制备方法
技术领域
    本发明涉及食品加工技术领域，尤其涉及一种酒酿灵芝饮料及其制备方法。
背景技术
    菌类饮料是近年来新发展起来的饮料类型。近代医学研究表明，食用菌类不仅有传统的益气、强身、祛病、通经、益寿等功能，还具增强人体免疫力，抗肿瘤抗癌的功效，因此食用菌饮料颇受国内外消费者欢迎。现有的菌类饮料口味比较单一，不能满足众多消费者的需求，需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种酒酿灵芝饮料及其制备方法。
本发明是通过以下技术方案实现的：
    一种酒酿灵芝饮料，是由下述重量份的原料组成：亚麻籽油20-25、金针菇18-20、灵芝18-20、亮菌18-20、杧果7-8、龙眼肉9-10、酒酿10-11、香槟9-11、燕麦4-5、抹茶粉3-4、羊排5-6、虾仁20-25、篓蒿5-6、甜菜4-5、炒黄豆粉9-10、五味子0.5-1、生姜0.5-1、玉竹0.5-1、葫芦巴0.5-1、救必应0.5-1、营养助剂15-20、水余量；
    所述的营养助剂由下列重量份原料制成：奶油10-13、橘子8-9、猕猴桃8-9、菲油果8-9、石刁柏6-7、茎用芥菜7-8、豆角6-7、鳕鱼肝油9-10、熟脆骨10-11、姜叶1-2、南瓜叶1-2、鹿角霜1-2、菠萝皮1-2、香茅草1-2、水适量；
所述的营养助剂的制备方法为：（1）将橘子、猕猴桃和菲油果混合打浆，加入适量水搅匀，过滤得果汁；
（2）将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20-30分钟，过滤得药液；
    （3）将除熟脆骨和奶油以外的其它剩余原料混合爆炒7-8分钟，再与熟脆骨、奶油混合捣成酱，并与所述的果汁、药液均匀混合过滤得营养助剂。
一种酒酿灵芝饮料的制备方法，包括以下步骤：（1）将杧果、龙眼肉、酒酿、香槟制成果汁；
（2）将五味子、生姜、玉竹、葫芦巴、救必应混合加入适量水熬煮20-30分钟，过滤得药液；
（3）将金针菇、灵芝、亮菌、蒌蒿、甜菜磨成粉，并与燕麦、抹茶粉、炒黄豆粉混合，再加入果汁、药液和适量水搅拌至糊状；
（4）将虾仁放在（3）中所得物内搅拌，将表面沾满糊状物的虾仁放在亚麻籽油内炸2-3分钟，捞出捣成酱；
（5）将其他剩余原料与（4）中所得物混合加适量水熬煮10-20分钟，过滤制成饮料。
本发明的优点是：本发明灵芝具有能补心血、益心气、安心神的功效，口味多样、营养丰富，加入的中药具有敛肺，滋肾，生津，收汗，涩精的功效。
具体实施方式
    一种酒酿灵芝饮料，是由下述重量份的原料组成：亚麻籽油25、金针菇20、灵芝20、亮菌20、杧果8、龙眼肉10、酒酿11、香槟11、燕麦5、抹茶粉4、羊排6、虾仁25、篓蒿6、甜菜5、炒黄豆粉10、五味子1、生姜1、玉竹1、葫芦巴1、救必应1、营养助剂20、水余量；
    所述的营养助剂由下列重量份原料制成：奶油13、橘子9、猕猴桃9、菲油果9、石刁柏7、茎用芥菜8、豆角7、鳕鱼肝油10、熟脆骨11、姜叶2、南瓜叶2、鹿角霜2、菠萝皮2、香茅草2、水适量；
所述的营养助剂的制备方法为：（1）将橘子、猕猴桃和菲油果混合打浆，加入适量水搅匀，过滤得果汁；
（2）将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20分钟，过滤得药液；
    （3）将除熟脆骨和奶油以外的其它剩余原料混合爆炒7分钟，再与熟脆骨、奶油混合捣成酱，并与所述的果汁、药液均匀混合过滤得营养助剂。
一种酒酿灵芝饮料的制备方法，包括以下步骤：（1）将杧果、龙眼肉、酒酿、香槟制成果汁；
（2）将五味子、生姜、玉竹、葫芦巴、救必应混合加入适量水熬煮20分钟，过滤得药液；
（3）将金针菇、灵芝、亮菌、蒌蒿、甜菜磨成粉，并与燕麦、抹茶粉、炒黄豆粉混合，再加入果汁、药液和适量水搅拌至糊状；
（4）将虾仁放在（3）中所得物内搅拌，将表面沾满糊状物的虾仁放在亚麻籽油内炸2分钟，捞出捣成酱；
（5）将其他剩余原料与（4）中所得物混合加适量水熬煮10分钟，过滤制成饮料。

Claims (2)

1.一种酒酿灵芝饮料，其特征在于是由下述重量份的原料组成：亚麻籽油20-25、金针菇18-20、灵芝18-20、亮菌18-20、杧果7-8、龙眼肉9-10、酒酿10-11、香槟9-11、燕麦4-5、抹茶粉3-4、羊排5-6、虾仁20-25、篓蒿5-6、甜菜4-5、炒黄豆粉9-10、五味子0.5-1、生姜0.5-1、玉竹0.5-1、葫芦巴0.5-1、救必应0.5-1、营养助剂15-20、水余量；
    所述的营养助剂由下列重量份原料制成：奶油10-13、橘子8-9、猕猴桃8-9、菲油果8-9、石刁柏6-7、茎用芥菜7-8、豆角6-7、鳕鱼肝油9-10、熟脆骨10-11、姜叶1-2、南瓜叶1-2、鹿角霜1-2、菠萝皮1-2、香茅草1-2、水适量；
所述的营养助剂的制备方法为：（1）将橘子、猕猴桃和菲油果混合打浆，加入适量水搅匀，过滤得果汁；
（2）将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20-30分钟，过滤得药液；
    （3）将除熟脆骨和奶油以外的其它剩余原料混合爆炒7-8分钟，再与熟脆骨、奶油混合捣成酱，并与所述的果汁、药液均匀混合过滤得营养助剂。
2.根据权利要求1所述的一种酒酿灵芝饮料的制备方法，其特征在于包括以下步骤：（1）将杧果、龙眼肉、酒酿、香槟制成果汁；
（2）将五味子、生姜、玉竹、葫芦巴、救必应混合加入适量水熬煮20-30分钟，过滤得药液；
（3）将金针菇、灵芝、亮菌、蒌蒿、甜菜磨成粉，并与燕麦、抹茶粉、炒黄豆粉混合，再加入果汁、药液和适量水搅拌至糊状；
（4）将虾仁放在（3）中所得物内搅拌，将表面沾满糊状物的虾仁放在亚麻籽油内炸2-3分钟，捞出捣成酱；
（5）将其他剩余原料与（4）中所得物混合加适量水熬煮10-20分钟，过滤制成饮料。
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CN1119209A (zh) * 1994-09-19 1996-03-27 吕炳业 猕猴桃乳酒及其酿造方法
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CN1626637A (zh) * 2003-12-13 2005-06-15 陈昌贵 瓜菜果品与粮食发酵酒
CN102578582A (zh) * 2012-03-22 2012-07-18 张平 一种花粉酒酿的制作方法
CN102604788A (zh) * 2012-04-06 2012-07-25 崔黔成 无糟甜酒酿液的酿造方法
CN103749693A (zh) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 一种健胃消食性功能饮料及其制作方法

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Publication number Priority date Publication date Assignee Title
CN1119209A (zh) * 1994-09-19 1996-03-27 吕炳业 猕猴桃乳酒及其酿造方法
CN1174725A (zh) * 1997-05-12 1998-03-04 吴淑民 一种五节酒酿制方法
CN1626637A (zh) * 2003-12-13 2005-06-15 陈昌贵 瓜菜果品与粮食发酵酒
CN102578582A (zh) * 2012-03-22 2012-07-18 张平 一种花粉酒酿的制作方法
CN102604788A (zh) * 2012-04-06 2012-07-25 崔黔成 无糟甜酒酿液的酿造方法
CN103749693A (zh) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 一种健胃消食性功能饮料及其制作方法

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