CN104323361B - 一种野蒜汁饮料的制备方法 - Google Patents
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000007159 enucleation Effects 0.000 claims abstract description 6
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- 239000012467 final product Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002372 labelling Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 4
- 208000001848 dysentery Diseases 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 241000304531 Allium macrostemon Species 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
本发明公开了一种野蒜汁饮料的制备方法,属于食品工程领域,解决现有技术无法解决在野蒜脱臭的同时不破坏其营养价值的问题。一种野蒜汁饮料的制备方法,步骤为:(1)将野蒜清洗干净后,用搅蒜机搅碎,然后加入月桂叶、香菜和盐,腌制10-12h;(2)将腌制好的野蒜与去核的红枣、山楂混合均匀,加入普洱茶水榨汁,过滤后得到料汁;(3)在料汁中加入蜂蜜、纯净水,然后在压力60-65MPa的条件下均质,即得。本发明方法通过冷处理,采用两步的方法对野蒜进行脱臭,不会破坏野蒜的营养成分,产品营养丰富,风味独特。
Description
技术领域
本发明属于食品工程领域,涉及一种野蒜汁饮料的制备方法。
背景技术
野蒜属于百合科葱属,又名野小蒜、小根蒜、小根菜,主要生长于海拔400-2700m的山坡草地,田边草丛中,食用部分为嫩茎叶、鳞茎,其营养成分十分丰富。
传统中医学认为,药食同源,而野蒜是食疗的佳品,其中薤白具有温中散结,祛湿止痢的功效,可健脾开胃,助消化,解油腻,对体弱者而言,可润中补虚,主治胸痹心痛,赤白痢及,另外薤白的钙、磷等无机盐含量极高,经常食用有利于强健筋骨,有“菜中灵芝”之美誉。
但是由于野蒜具有较浓的蒜味,而现有技术还无法解决在野蒜脱臭的同时不破坏其营养价值的问题,所以在日常的生活中,人们都尽量避免食用,从而极大的影响着野蒜的深加工开发利用。
本发明的是为了解决现有技术存在的上述问题,而提供了一种野蒜汁饮料的制备方法。
发明内容
本发明是为了解决现有技术无法解决在野蒜脱臭的同时不破坏其营养价值的问题,而提供了一种野蒜汁饮料的制备方法。
本发明是通过以下技术方案实现的:
一种野蒜汁饮料的制备方法,步骤为:
(1)将野蒜清洗干净后,用搅蒜机搅碎,然后加入月桂叶、香菜和盐,腌制10-12h;
(2)将腌制好的野蒜与去核的红枣、山楂混合均匀,加入普洱茶水榨汁,过滤后得到料汁;
(3)在料汁中加入蜂蜜、纯净水,然后在压力60-65MPa的条件下均质,即得。
进一步地,步骤(1)中,每1Kg野蒜中加入80g月桂叶、50g香菜、50g盐。
步骤(2)中每1Kg腌制好的野蒜中加入0.2Kg红枣、0.3Kg山楂。
步骤(2)中野蒜、红枣和山楂的总重量与普洱茶水的质量比为1:1-1.1。
步骤(3)中每1Kg料汁中加入蜂蜜30-50g,纯净水20-50mL。
本发明通过将野蒜搅碎后加入月桂叶、香菜和盐腌制,进行基本脱臭,但是这一步无法彻底脱臭,然后加入山楂用普洱茶水榨汁,可彻底脱臭,在榨汁时加入红枣,可进一步改善饮料的风味和色泽,并可加强饮料的营养成分,然后在高压下进行均质,可以解决饮料沉淀的问题。
与现有技术相比,本发明方法通过冷处理,采用两步的方法对野蒜进行脱臭,整个脱臭过程不需要加热,不会破坏野蒜的营养成分,在整个饮料的制备过程中,也没有进行加热,可同时保存野蒜、山楂和红枣的营养成分,产品营养丰富,风味独特。
具体实施方式
以下结合实施例对本发明做进一步说明。
实施例1
一种野蒜汁饮料的制备方法,步骤为:
(1)将野蒜清洗干净后,用搅蒜机搅碎,然后加入月桂叶、香菜和盐,腌制10h;
其中每1Kg野蒜中加入80g月桂叶、50g香菜、50g盐;
(2)将腌制好的野蒜与去核的红枣、山楂混合均匀,加入普洱茶水榨汁,过滤后得到料汁;
其中1Kg腌制好的野蒜中加入0.2Kg红枣、0.3Kg山楂,1.5Kg普洱茶水;
(3)在料汁中加入蜂蜜、纯净水,然后在压力63MPa的条件下均质,即得;
其中每1Kg料汁中加入蜂蜜30g,纯净水30mL。
实施例2
一种野蒜汁饮料的制备方法,步骤为:
(1)将野蒜清洗干净后,用搅蒜机搅碎,然后加入月桂叶、香菜和盐,腌制11h;
其中每1Kg野蒜中加入80g月桂叶、50g香菜、50g盐;
(2)将腌制好的野蒜与去核的红枣、山楂混合均匀,加入普洱茶水榨汁,过滤后得到料汁;
其中1Kg腌制好的野蒜中加入0.2Kg红枣、0.3Kg山楂,1.65Kg普洱茶水;
(3)在料汁中加入蜂蜜、纯净水,然后在压力65MPa的条件下均质,即得;
其中每1Kg料汁中加入蜂蜜50g,纯净水20mL。
实施例3
一种野蒜汁饮料的制备方法,步骤为:
(1)将野蒜清洗干净后,用搅蒜机搅碎,然后加入月桂叶、香菜和盐,腌制12h;
其中每1Kg野蒜中加入80g月桂叶、50g香菜、50g盐;
(2)将腌制好的野蒜与去核的红枣、山楂混合均匀,加入普洱茶水榨汁,过滤后得到料汁;
其中1Kg腌制好的野蒜中加入0.2Kg红枣、0.3Kg山楂,1.6Kg普洱茶水;
(3)在料汁中加入蜂蜜、纯净水,然后在压力60MPa的条件下均质,即得;
其中每1Kg料汁中加入蜂蜜40g,纯净水50mL。
Claims (3)
1.一种野蒜汁饮料的制备方法,其特征在于,步骤为:
(1)将野蒜清洗干净后,用搅蒜机搅碎,然后加入月桂叶、香菜和盐,腌制10-12h;
其中每1Kg野蒜中加入80g月桂叶、50g香菜、50g盐;
(2)将腌制好的野蒜与去核的红枣、山楂混合均匀,加入普洱茶水榨汁,过滤后得到料汁;
其中每1Kg腌制好的野蒜中加入0.2Kg红枣、0.3Kg山楂;
(3)在料汁中加入蜂蜜、纯净水,然后在压力60-65MPa的条件下均质,即得。
2.根据权利要求1所述的一种野蒜汁饮料的制备方法,其特征在于,步骤(2)中野蒜、红枣和山楂的总重量与普洱茶水的质量比为1:1-1.1。
3.根据权利要求1或2所述的一种野蒜汁饮料的制备方法,其特征在于,步骤(3)中每1Kg料汁中加入蜂蜜30-50g,纯净水20-50mL。
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