CN104304902A - 一种石榴樱珠清肺蜜及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种石榴樱珠清肺蜜,由下列重量份的原料制成:蜂蜜700-750、营养添加剂9-10、石榴汁16-20、菠萝莓3-5、玉米粒3-4、鲜西梅10-14、面包3-5、龟背竹果实10-20、猪血浆蛋白2-3、猴头菇18-20、樱珠10-14、番茄10-14、水仙鳞茎0.8-1.2、绿萝1.5-2.2、豆瓣绿1-2、栝楼1-1.2、郁李仁1-1.2、陈皮2-3;本发明就是在保留了蜂蜜的天然营养成分的基础上,通过科学的配方和先进的制造工艺,生产出一种既有营养又具有保健功效的食品。经常食用可以清肺止咳、祛风除湿、活血散瘀,是现代女性追求美容的最佳保健食品。
Description
技术领域
本发明涉及一种保健蜂蜜,尤其涉及一种石榴樱珠清肺蜜及其制备方法。
背景技术
蜂蜜是蜜蜂采集植物的花蜜和分泌物,通过充分酿造,储藏在巢脾里的一种黏稠状的营养物质,蜂蜜具有改善人脑循环、增强人体免疫力和应激力的功效。可是市场上的蜂蜜已经不能够满足人们的日常需求,高营养且具有一定的养生保健的饺子越来越受到消费者的青睐,因此增加蜂蜜所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种石榴樱珠清肺蜜及其制备方法。
本发明是通过以下技术方案实现的:
一种石榴樱珠清肺蜜,由下列重量份的原料制成:
蜂蜜700-750、营养添加剂9-10、石榴汁16-20、菠萝莓3-5、玉米粒3-4、鲜西梅10-14、面包3-5、龟背竹果实10-20、猪血浆蛋白2-3、猴头菇18-20、樱珠10-14、番茄10-14、水仙鳞茎0.8-1.2、绿萝1.5-2.2、豆瓣绿1-2、栝楼1-1.2、郁李仁1-1.2、陈皮2-3;
所述营养添加剂由下列重量份原料制成:
黄芪叶2.2-2.9、茜草1.4-2、煅牡蛎1.9-3、冬凌草2.4-3.1、花生衣3-4、松子仁9-13、米汤8-10、紫薯12-13、啤酒适量;
制备方法为:(1)将黄芪叶、茜草、煅牡蛎、冬凌草洗净烘干研磨成粉得中药粉,用4-5倍水浸提后过滤浓缩,得中药汁;
(2)花生衣与松子仁兑米汤入搅拌机混合搅拌均匀,得松子仁酱,紫薯挖孔,填入松子仁酱,将紫薯置于屉笼上,用中药汁熏蒸20-25分钟,取出晾凉;
(3)将(2)所得物料置于盛有啤酒木桶中密封静置7-8小时,取出烘干研磨成粉,即得;
一种石榴樱珠清肺蜜的制备方法,包括以下步骤:
(1)将所述重量份的栝楼、郁李仁、陈皮等中草药用4-5倍水浸提后滤得滤液,经喷雾干燥得中药粉;将龟背竹果实、水仙鳞茎去皮切片,用红糖腌渍20-30分钟,取出烘干,用粉碎机粉碎成粉;
(2)菠萝莓、鲜西梅取果肉,与玉米粒、猪血浆蛋白混合入搅拌机,得果蔬酱,将面包切片,两面均匀涂抹果蔬酱,再入烘箱烘烤8-10分钟,取出磨粉,待用;
(3)猴头菇、樱珠、番茄兑石榴汁混合打浆,在室温下接种酵母菌密封发酵10-12小时,虑得浆液,待用;
(4)将蜂蜜与步骤(1)(2)(3)中所得物料以及剩余物料混合在一起使之充分调配均匀,再进行灌装、封口、灭菌处理,最后封装入库即可。
本发明的优点是:
本发明就是在保留了蜂蜜的天然营养成分的基础上,通过科学的配方和先进的制造工艺,生产出一种既有营养又具有保健功效的食品。经常食用可以清肺止咳、祛风除湿、活血散瘀,是现代女性追求美容的最佳保健食品。
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1:
一种石榴樱珠清肺蜜,由下列重量份(斤)的原料制成:
蜂蜜700、营养添加剂10、石榴汁20、菠萝莓5、玉米粒4、鲜西梅14、面包5、龟背竹果实20、猪血浆蛋白3、猴头菇20、樱珠14、番茄14、水仙鳞茎1.2、绿萝2.2、豆瓣绿2、栝楼1.2、郁李仁1.2、陈皮3;
所述营养添加剂由下列重量份原料制成:
黄芪叶2.2、茜草1.4、煅牡蛎1.9、冬凌草2.4、花生衣3、松子仁13、米汤8、紫薯12、啤酒适量;
制备方法为:(1)将黄芪叶、茜草、煅牡蛎、冬凌草洗净烘干研磨成粉得中药粉,用5倍水浸提后过滤浓缩,得中药汁;
(2)花生衣与松子仁兑米汤入搅拌机混合搅拌均匀,得松子仁酱,紫薯挖孔,填入松子仁酱,将紫薯置于屉笼上,用中药汁熏蒸20分钟,取出晾凉;
(3)将(2)所得物料置于盛有啤酒木桶中密封静置7小时,取出烘干研磨成粉,即得;
一种石榴樱珠清肺蜜的制备方法,包括以下步骤:
(1)将所述重量份的栝楼、郁李仁、陈皮等中草药用5倍水浸提后滤得滤液,经喷雾干燥得中药粉;将龟背竹果实、水仙鳞茎去皮切片,用红糖腌渍20分钟,取出烘干,用粉碎机粉碎成粉;
(2)菠萝莓、鲜西梅取果肉,与玉米粒、猪血浆蛋白混合入搅拌机,得果蔬酱,将面包切片,两面均匀涂抹果蔬酱,再入烘箱烘烤10分钟,取出磨粉,待用;
(3)猴头菇、樱珠、番茄兑石榴汁混合打浆,在室温下接种酵母菌密封发酵10小时,虑得浆液,待用;
(4)将蜂蜜与步骤(1)(2)(3)中所得物料以及剩余物料混合在一起使之充分调配均匀,再进行灌装、封口、灭菌处理,最后封装入库即可。
Claims (2)
1.一种石榴樱珠清肺蜜,其特征在于由下列重量份的原料制成:
蜂蜜700-750、营养添加剂9-10、石榴汁16-20、菠萝莓3-5、玉米粒3-4、鲜西梅10-14、面包3-5、龟背竹果实10-20、猪血浆蛋白2-3、猴头菇18-20、樱珠10-14、番茄10-14、水仙鳞茎0.8-1.2、绿萝1.5-2.2、豆瓣绿1-2、栝楼1-1.2、郁李仁1-1.2、陈皮2-3;
所述营养添加剂由下列重量份原料制成:
黄芪叶2.2-2.9、茜草1.4-2、煅牡蛎1.9-3、冬凌草2.4-3.1、花生衣3-4、松子仁9-13、米汤8-10、紫薯12-13、啤酒适量;
制备方法为:(1)将黄芪叶、茜草、煅牡蛎、冬凌草洗净烘干研磨成粉得中药粉,用4-5倍水浸提后过滤浓缩,得中药汁;
(2)花生衣与松子仁兑米汤入搅拌机混合搅拌均匀,得松子仁酱,紫薯挖孔,填入松子仁酱,将紫薯置于屉笼上,用中药汁熏蒸20-25分钟,取出晾凉;
(3)将(2)所得物料置于盛有啤酒木桶中密封静置7-8小时,取出烘干研磨成粉,即得。
2.根据权利要求1所述的一种石榴樱珠清肺蜜的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的栝楼、郁李仁、陈皮等中草药用4-5倍水浸提后滤得滤液,经喷雾干燥得中药粉;将龟背竹果实、水仙鳞茎去皮切片,用红糖腌渍20-30分钟,取出烘干,用粉碎机粉碎成粉;
(2)菠萝莓、鲜西梅取果肉,与玉米粒、猪血浆蛋白混合入搅拌机,得果蔬酱,将面包切片,两面均匀涂抹果蔬酱,再入烘箱烘烤8-10分钟,取出磨粉,待用;
(3)猴头菇、樱珠、番茄兑石榴汁混合打浆,在室温下接种酵母菌密封发酵10-12小时,虑得浆液,待用;
(4)将蜂蜜与步骤(1)(2)(3)中所得物料以及剩余物料混合在一起使之充分调配均匀,再进行灌装、封口、灭菌处理,最后封装入库即可。
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