CN104397714A - 一种绿豆雪莲果茶汤冲剂及其加工方法 - Google Patents
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Abstract
本发明公开了一种绿豆雪莲果茶汤冲剂及其加工方法,其由以下重量份的原料制成:绿豆20-30、莲子8-12、雪莲果10-15、猪肝4-6、红茶6-8、龙须菜6-8、蔓荆子0.1-0.2、溪黄草0.2-0.3、龙常草0.2-0.3、荷花0.2-0.4、鹿衔草0.1-0.2、牛蒡叶0.2-0.3、苦瓜叶0.2-0.3、荞麦花粉0.5-0.8、西米粉3-5、助剂5-8。本发明制得的绿豆雪莲果茶汤冲剂,储存、携带、食用均方便,冲泡即可饮用,茶汤色绿甘甜,香浓润口,适合各种人群食用;配方的主要原料绿豆、雪莲果不仅营养丰富,更具有清热降火,促进机体代谢的作用,添加猪肝增强补肝明目功能,同时添加中药成分,强化保健功效,有益人体健康。
Description
技术领域
本发明涉及一种绿豆雪莲果茶汤冲剂及其加工方法,属于食品加工技术领域。
背景技术
随着现代生活节奏加快,社会竞争激烈,生活压力过大,人们经常处于繁忙的劳务之中,起居饮食不规律,越来越多的人出现出现了亚健康的症状,如机
体免疫能力降低、人体神经、内脏器官功能下降等等,由此人们对健康意识的增强,要求食品产业也向着营养、健康、功能性、低热量等方面发展。
茶汤是一种传统风味小吃,其味甜香醇,色泽杏黄,味道细腻耐品,因此深受人们喜爱。但传统茶汤,原料组成单一,影响其营养及口感,且为了增味而添加糖剂,长期食用高糖食品,可能引发肥胖、糖尿病等病症,不利身体健体。
甜叶菊为双子叶植物纲,菊科多年生草本植物,是新型糖源植物。叶含菊糖苷6-12%,精品为白色粉末状,是一种低热量、高甜度的天然甜味剂,是食品及药品工业的原料之一,可用来代替糖精做低热食品,不但无副作用,而且能治疗某些疾病,如治糖尿病,降血压,对肥胖症、心脏病、小儿虫齿等也有疗效,并有促进新陈代谢,强健身体的作用。
发明内容
本发明的目的在于提供一种绿豆雪莲果茶汤冲剂及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种绿豆雪莲果茶汤冲剂,由下述重量份的原料制成:
绿豆20-30、莲子8-12、雪莲果10-15、猪肝4-6、红茶6-8、龙须菜6-8、蔓荆子0.1-0.2、溪黄草0.2-0.3、龙常草0.2-0.3、荷花0.2-0.4、鹿衔草0.1-0.2、牛蒡叶0.2-0.3、苦瓜叶0.2-0.3、荞麦花粉0.5-0.8、西米粉3-5、助剂5-8;
所述的助剂由下述重量份的原料制成:甜叶菊6-8、槐花8-12、罗汉果4-6、甘草3-5、甘松3-5、地藕4-6、无花果干3-5、啤酒花3-5、无漏子5-8、脆骨20-30、橡籽仁8-10、菠萝蜜核8-10、石榴酒适量;
所述的助剂的的制备方法为:a、将甜叶菊、槐花、罗汉果、甘草、甘松、地藕、无花果干、啤酒花、无漏子除杂洗净,胶磨成浆,得到浆糊加入3-5倍的石榴酒中密封浸泡7-10天,过滤去渣,得浸制酒液;b、脆骨冲洗干净,放入含有5-10%食醋的水中浸润15-30分钟,再煮沸捞出,与洗净的橡子仁、菠萝蜜核一并入罐,加入浸制酒液,隔水焖蒸1-2小时至熟烂,液渣分离,滤液冻干研磨成粉,滤渣烘干粉碎至40-60目,文火炒制出香,与冻干粉混合均匀,即可。
所述的绿豆雪莲果茶汤冲剂的加工方法,包括以下步骤:
(1)、将蔓荆子、溪黄草、龙常草、荷花、鹿衔草、牛蒡叶、苦瓜叶混合入罐,加入混合物料15-20倍水煎煮60-85分钟,过滤去渣,滤液继续加热浓缩至原体积的55-68%,得浓缩液;
(2)、将红茶粉碎,与拣杂干净绿豆、莲子入锅翻炒出香,加水淹没物料3-5厘米,在60-80℃下保温浸泡2-4小时,捞出泡发绿豆、莲子,入笼蒸制熟香,再碾磨成湿粉状,得茶香绿豆湿粉;
(3)、将猪肝冲洗干净,放入含有少量米醋的水中浸泡1-2小时,去除血水,切制成小片,洒上少量西米粉,揉拌均匀,放入沸水焯制1-2分钟,捞出猪肝硬片,与洗净龙须菜一并入锅,加2-4倍水焖煮1-2小时,打制成浆,压滤去渣,滤液喷雾干燥,得猪肝龙须汤粉;
(4)、将雪莲果去皮,加1-2倍水打制成浆,加热至微沸,加入茶香绿豆湿粉、浓缩液及其他剩余原料,搅拌均匀,在-35℃~-25℃下速冻12-18分钟至块状,经真空干燥后粉碎至80-120目,与猪肝龙须汤粉混合均匀,即得。
本发明的有益效果:
本发明制得的绿豆雪莲果茶汤冲剂,储存、携带、食用均方便,冲泡即可饮用,茶汤色绿甘甜,香浓润口,适合各种人群食用;配方的主要原料绿豆、雪莲果不仅营养丰富,更具有清热降火,促进机体代谢的作用,添加猪肝增强补肝明目功能,同时添加中药成分,强化保健功效,有益人体健康。
具体实施方式
一种绿豆雪莲果茶汤冲剂,由下述重量(斤)的原料制成:
绿豆30、莲子12、雪莲果15、猪肝6、红茶8、龙须菜8、蔓荆子0.2、溪黄草0.3、龙常草0.3、荷花0.4、鹿衔草0.2、牛蒡叶0.3、苦瓜叶0.3、荞麦花粉0.8、西米粉5、助剂8;
所述的助剂由下述重量(斤)的原料制成:甜叶菊8、槐花12、罗汉果6、甘草5、甘松5、地藕6、无花果干5、啤酒花5、无漏子8、脆骨30、橡籽仁10、菠萝蜜核10、石榴酒适量;
所述的助剂的的制备方法为:a、将甜叶菊、槐花、罗汉果、甘草、甘松、地藕、无花果干、啤酒花、无漏子除杂洗净,胶磨成浆,得到浆糊加入5倍的石榴酒中密封浸泡10天,过滤去渣,得浸制酒液;b、脆骨冲洗干净,放入含有8%食醋的水中浸润30分钟,再煮沸捞出,与洗净的橡子仁、菠萝蜜核一并入罐,加入浸制酒液,隔水焖蒸2小时至熟烂,液渣分离,滤液冻干研磨成粉,滤渣烘干粉碎至60目,文火炒制出香,与冻干粉混合均匀,即可。
所述的绿豆雪莲果茶汤冲剂的加工方法,包括以下步骤:
(1)、将蔓荆子、溪黄草、龙常草、荷花、鹿衔草、牛蒡叶、苦瓜叶混合入罐,加入混合物料20倍水煎煮75分钟,过滤去渣,滤液继续加热浓缩至原体积的68%,得浓缩液;
(2)、将红茶粉碎,与拣杂干净绿豆、莲子入锅翻炒出香,加水淹没物料4厘米,在80℃下保温浸泡3小时,捞出泡发绿豆、莲子,入笼蒸制熟香,再碾磨成湿粉状,得茶香绿豆湿粉;
(3)、将猪肝冲洗干净,放入含有少量米醋的水中浸泡2小时,去除血水,切制成小片,洒上少量西米粉,揉拌均匀,放入沸水焯制2分钟,捞出猪肝硬片,与洗净龙须菜一并入锅,加4倍水焖煮2小时,打制成浆,压滤去渣,滤液喷雾干燥,得猪肝龙须汤粉;
(4)、将雪莲果去皮,加2倍水打制成浆,加热至微沸,加入茶香绿豆湿粉、浓缩液及其他剩余原料,搅拌均匀,在-25℃下速冻18分钟至块状,经真空干燥后粉碎至120目,与猪肝龙须汤粉混合均匀,即得。
Claims (2)
1.一种绿豆雪莲果茶汤冲剂,其特征在于是由下述重量份的原料制成:
绿豆20-30、莲子8-12、雪莲果10-15、猪肝4-6、红茶6-8、龙须菜6-8、蔓荆子0.1-0.2、溪黄草0.2-0.3、龙常草0.2-0.3、荷花0.2-0.4、鹿衔草0.1-0.2、牛蒡叶0.2-0.3、苦瓜叶0.2-0.3、荞麦花粉0.5-0.8、西米粉3-5、助剂5-8;
所述的助剂由下述重量份的原料制成:甜叶菊6-8、槐花8-12、罗汉果4-6、甘草3-5、甘松3-5、地藕4-6、无花果干3-5、啤酒花3-5、无漏子5-8、脆骨20-30、橡籽仁8-10、菠萝蜜核8-10、石榴酒适量;
所述的助剂的的制备方法为:a、将甜叶菊、槐花、罗汉果、甘草、甘松、地藕、无花果干、啤酒花、无漏子除杂洗净,胶磨成浆,得到浆糊加入3-5倍的石榴酒中密封浸泡7-10天,过滤去渣,得浸制酒液;b、脆骨冲洗干净,放入含有5-10%食醋的水中浸润15-30分钟,再煮沸捞出,与洗净的橡子仁、菠萝蜜核一并入罐,加入浸制酒液,隔水焖蒸1-2小时至熟烂,液渣分离,滤液冻干研磨成粉,滤渣烘干粉碎至40-60目,文火炒制出香,与冻干粉混合均匀,即可。
2.一种如权利要求1所述的绿豆雪莲果茶汤冲剂的加工方法,其特征在于包括以下步骤:
(1)、将蔓荆子、溪黄草、龙常草、荷花、鹿衔草、牛蒡叶、苦瓜叶混合入罐,加入混合物料15-20倍水煎煮60-85分钟,过滤去渣,滤液继续加热浓缩至原体积的55-68%,得浓缩液;
(2)、将红茶粉碎,与拣杂干净绿豆、莲子入锅翻炒出香,加水淹没物料3-5厘米,在60-80℃下保温浸泡2-4小时,捞出泡发绿豆、莲子,入笼蒸制熟香,再碾磨成湿粉状,得茶香绿豆湿粉;
(3)、将猪肝冲洗干净,放入含有少量米醋的水中浸泡1-2小时,去除血水,切制成小片,洒上少量西米粉,揉拌均匀,放入沸水焯制1-2分钟,捞出猪肝硬片,与洗净龙须菜一并入锅,加2-4倍水焖煮1-2小时,打制成浆,压滤去渣,滤液喷雾干燥,得猪肝龙须汤粉;
(4)、将雪莲果去皮,加1-2倍水打制成浆,加热至微沸,加入茶香绿豆湿粉、浓缩液及其他剩余原料,搅拌均匀,在-35℃~-25℃下速冻12-18分钟至块状,经真空干燥后粉碎至80-120目,与猪肝龙须汤粉混合均匀,即得。
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