CN104277961A - 一种润肠通便的雪莲果果醋饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种润肠通便的雪莲果果醋饮料及其制备方法，由下列重量份的原料组成：雪莲果100-120、南酸枣20-30、香蕉20-40、明日草8-12、鹰嘴豆20-30、海松子20-30、决明子8-10、荷花粉2-4、罗汉果花2-4、火龙果花2-4、菠萝叶2-4、乌鸦子1-2、海棠花2-3、木糖醇10-15、黑蒜营养液15-20、牡丹籽油4-6、柠檬醋适量。本发明润肠通便的雪莲果果醋饮料，口感醇正，酸甜适口，营养丰富，提高富含膳食纤维等功能成分，改善肠胃功能，强化肝脏排毒功能，提高机体免疫力，适合各种人群长期饮用，健体瘦身同时提高抗病体质。
Description
技术领域
本发明涉及一种润肠通便的雪莲果果醋饮料及其制备方法，属于食品加工技术领域。
背景技术
雪莲果为菊科向日葵属双子叶多年生草本植物，属低热量食品，含大量水溶性植物纤维和丰富的果寡糖及 18 种人体必需的氨基酸及钙铁等丰富矿物质,能显著促进肠胃蠕动，润肠通便，不仅能消除便秘，还可防治下痢，是肠胃道疾病的克星；具有清肝解毒，降火降血压的功效，是有效的防治面痘、暗疮，养颜美容的天然保健品；调理血液，能降低血糖、血脂和胆固醇，可预防和治疗高血压、糖尿病，对心脑血管疾病和肥胖症等也有一定疗效,因其营养价值和保健功效，有广阔的市场开发前景。
目前雪莲果应用不广泛，以鲜食为主，不易于贮藏和运输，为丰富雪莲果的食用范围，开阔雪莲果市场，提供一种营养丰富兼具良好保健功能的雪莲果食品，及简单易行的加工工艺，充分利用雪莲果的营养价值，满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种润肠通便的雪莲果果醋饮料及其制备方法。
本发明采用的技术方案如下：
一种润肠通便的雪莲果果醋饮料，是由以下重量份的原料组成：雪莲果100-120、南酸枣20-30、香蕉20-40、明日草8-12、鹰嘴豆20-30、海松子20-30、决明子8-10、荷花粉2-4、罗汉果花2-4、火龙果花2-4、菠萝叶2-4、乌鸦子1-2、海棠花2-3、木糖醇10-15、黑蒜营养液15-20、牡丹籽油4-6、柠檬醋适量；
所述的黑蒜营养液由以下重量份的原料组成：黑蒜20-40、海参肽1-2、甜茶5-10、可可粉2-4、胶原蛋白3-5、黑枸杞3-5、菊芋4-6、玫瑰果5-8、乌饭子4-6、石榴酒适量；
所述的黑蒜营养液的的制备方法为：a、将黑枸杞、菊芋、玫瑰果、乌饭子除杂洗净冷冻破碎至10-20目，加入10-20倍石榴酒中浸泡10-15天，过滤去渣，得石榴药酒；b、将甜茶加适量水提取2-3次，合并提取液，加入黑蒜，煮至熟香，碾磨成浆，压滤后，滤渣加适量石榴药酒再次成浆，压滤去渣，合并滤液，与石榴药酒及其他剩余原料混合均匀，即得。
所述的润肠通便的雪莲果果醋饮料的制备方法，包括以下步骤：
（1）、将鹰嘴豆、海松子、决明子风别除杂洗净，通入70-85℃热风烘干，与牡丹籽油搅拌均匀，放入烘箱烘烤熟香，将罗汉果花、火龙果花、菠萝叶、乌鸦子、海棠花粉碎至40-60目，与熟香的鹰嘴豆、海松子、决明子一并入锅加10-15倍水煮至1-2小时，磨制成浆，压滤分离，滤渣再次加适量滤液磨制成浆，压滤去渣，合并滤液，得花香浆汁；
（2）、将雪莲果、香蕉去皮切片洗净，南酸枣去核洗净，分别冷冻破碎混合成果碎颗粒，与其重量的40-60%的柠檬醋搅拌均匀，在0-10℃密封放置7-10天，在10-20MPa下高压设备中加热至75-90℃，保温15-30分钟，冷却压滤去渣，得雪莲果液；
（3）、将明日草鲜嫩茎叶洗净切末，与荷花粉、木糖醇、黑蒜营养液混合，文火煎熬至稠状，冷冻干燥超微粉碎，得超微粉；
（4）、将花香浆汁、雪莲果液、超微粉混合，在加入混合液8-15%柠檬醋，经均质、灭菌灌装，即得。
本发明中黑蒜营养液中，黑蒜，自然发酵制成的食品，味道酸甜，无蒜味，具有消除疲劳、提高体力、解决便秘、保护肝脏、提高前列腺活性、促进睡眠等多种功能，能够预防癌症、控制血糖、强化内脏功能的特效食品；甜茶含丰富的营养物质和人体所必需的微量元素；，具有清热解毒、防癌抗癌抗过敏、润肺化痰止咳、减肥降脂降压、降低血胆固醇、抑制和廷缓血管硬化、防治冠心病和糖尿病等众多的保健功能；将石榴酒浸泡其他药食同源的成分，提高功能成分含量，综合作用，提高机体抗氧化功能，强化消化功能，促进机体新陈代谢，恢复机体功能平衡。
与现有技术相比，本发明的优点是：
本发明润肠通便的雪莲果果醋饮料，口感醇正，酸甜适口，营养丰富，提高富含膳食纤维等功能成分，改善肠胃功能，强化肝脏排毒功能，提高机体免疫力，适合各种人群长期饮用，健体瘦身同时提高抗病体质。
具体实施方式
一种润肠通便的雪莲果果醋饮料，是由以下重量（斤）的原料组成：雪莲果120、南酸枣30、香蕉40、明日草1、鹰嘴豆30、海松子30、决明子10、荷花粉4、罗汉果花4、火龙果花4、菠萝叶4、乌鸦子2、海棠花3、木糖醇15、黑蒜营养液20、牡丹籽油6、柠檬醋适量；
所述的黑蒜营养液由以下重量（斤）的原料组成：黑蒜40、海参肽2、甜茶10、可可粉4、胶原蛋白5、黑枸杞5、菊芋6、玫瑰果8、乌饭子6、石榴酒适量；
所述的黑蒜营养液的的制备方法为：a、将黑枸杞、菊芋、玫瑰果、乌饭子除杂洗净冷冻破碎至20目，加入20倍石榴酒中浸泡15天，过滤去渣，得石榴药酒；b、将甜茶加适量水提取3次，合并提取液，加入黑蒜，煮至熟香，碾磨成浆，压滤后，滤渣加适量石榴药酒再次成浆，压滤去渣，合并滤液，与石榴药酒及其他剩余原料混合均匀，即得。
所述的润肠通便的雪莲果果醋饮料的制备方法，包括以下步骤：
（1）、将鹰嘴豆、海松子、决明子风别除杂洗净，通入85℃热风烘干，与牡丹籽油搅拌均匀，放入烘箱烘烤熟香，将罗汉果花、火龙果花、菠萝叶、乌鸦子、海棠花粉碎至60目，与熟香的鹰嘴豆、海松子、决明子一并入锅加15倍水煮至2小时，磨制成浆，压滤分离，滤渣再次加适量滤液磨制成浆，压滤去渣，合并滤液，得花香浆汁；
（2）、将雪莲果、香蕉去皮切片洗净，南酸枣去核洗净，分别冷冻破碎混合成果碎颗粒，与其重量的40%的柠檬醋搅拌均匀，在10℃密封放置7天，在10MPa下高压设备中加热至80℃，保温20分钟，冷却压滤去渣，得雪莲果液；
（3）、将明日草鲜嫩茎叶洗净切末，与荷花粉、木糖醇、黑蒜营养液混合，文火煎熬至稠状，冷冻干燥超微粉碎，得超微粉；
（4）、将花香浆汁、雪莲果液、超微粉混合，在加入混合液10%柠檬醋，经均质、灭菌灌装，即得。
Claims (2)
1.一种润肠通便的雪莲果果醋饮料，其特征在于，是由以下重量份的原料组成：雪莲果100-120、南酸枣20-30、香蕉20-40、明日草8-12、鹰嘴豆20-30、海松子20-30、决明子8-10、荷花粉2-4、罗汉果花2-4、火龙果花2-4、菠萝叶2-4、乌鸦子1-2、海棠花2-3、木糖醇10-15、黑蒜营养液15-20、牡丹籽油4-6、柠檬醋适量；
所述的黑蒜营养液由以下重量份的原料组成：黑蒜20-40、海参肽1-2、甜茶5-10、可可粉2-4、胶原蛋白3-5、黑枸杞3-5、菊芋4-6、玫瑰果5-8、乌饭子4-6、石榴酒适量；
所述的黑蒜营养液的的制备方法为：a、将黑枸杞、菊芋、玫瑰果、乌饭子除杂洗净冷冻破碎至10-20目，加入10-20倍石榴酒中浸泡10-15天，过滤去渣，得石榴药酒；b、将甜茶加适量水提取2-3次，合并提取液，加入黑蒜，煮至熟香，碾磨成浆，压滤后，滤渣加适量石榴药酒再次成浆，压滤去渣，合并滤液，与石榴药酒及其他剩余原料混合均匀，即得。
2.一种如权利要求1所述的润肠通便的雪莲果果醋饮料的制备方法，其特征在于包括以下步骤：
（1）、将鹰嘴豆、海松子、决明子风别除杂洗净，通入70-85℃热风烘干，与牡丹籽油搅拌均匀，放入烘箱烘烤熟香，将罗汉果花、火龙果花、菠萝叶、乌鸦子、海棠花粉碎至40-60目，与熟香的鹰嘴豆、海松子、决明子一并入锅加10-15倍水煮至1-2小时，磨制成浆，压滤分离，滤渣再次加适量滤液磨制成浆，压滤去渣，合并滤液，得花香浆汁；
（2）、将雪莲果、香蕉去皮切片洗净，南酸枣去核洗净，分别冷冻破碎混合成果碎颗粒，与其重量的40-60%的柠檬醋搅拌均匀，在0-10℃密封放置7-10天，在10-20MPa下高压设备中加热至75-90℃，保温15-30分钟，冷却压滤去渣，得雪莲果液；
（3）、将明日草鲜嫩茎叶洗净切末，与荷花粉、木糖醇、黑蒜营养液混合，文火煎熬至稠状，冷冻干燥超微粉碎，得超微粉；
（4）、将花香浆汁、雪莲果液、超微粉混合，在加入混合液8-15%柠檬醋，经均质、灭菌灌装，即得。
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| CN105167079A (zh) * | 2015-08-19 | 2015-12-23 | 安徽人人福豆业有限公司 | 一种可可风味黄浆水醋饮料及其制备方法 |
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