CN104397715A - 一种草莓麦芽茶汤冲剂及其加工方法 - Google Patents
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Abstract
本发明公开了一种草莓麦芽茶汤冲剂及其加工方法,其由以下重量份的原料制成:草莓15-25、黑番茄20-30、黑蒜8-10、麦芽粉12-14、奇雅子5-8、沙枣花0.2-0.3、苹果花0.2-0.4、葡萄籽0.4-0.6、红葡萄皮0.2-0.4、车前子壳0.2-0.4、白芨0.2-0.3、覆盆子粉5-8、蜂蜜6-8、骨胶原蛋白1-2、甜茶6-8、助剂6-8。本发明制得的草莓麦芽茶汤冲剂,储存、携带、食用均方便,冲泡即可饮用,香浓爽口,具有草莓清新口感,丝甜润口,营养丰富均衡,适合各种人群食用;原料来源广泛,协同中药有益成分,具有清热排毒、减肥瘦身、补血养颜的功效,有益人体健康。
Description
技术领域
本发明涉及一种草莓麦芽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草莓麦芽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:
一种草莓麦芽茶汤冲剂,由下述重量份的原料制成:
草莓15-25、黑番茄20-30、黑蒜8-10、麦芽粉12-14、奇雅子5-8、沙枣花0.2-0.3、苹果花0.2-0.4、葡萄籽0.4-0.6、红葡萄皮0.2-0.4、车前子壳0.2-0.4、白芨0.2-0.3、覆盆子粉5-8、蜂蜜6-8、骨胶原蛋白1-2、甜茶6-8、助剂6-8;
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。
所述的草莓麦芽茶汤冲剂的加工方法,包括以下步骤:
(1)、将草莓、黑番茄除杂冲洗干净,冷冻破碎成颗粒,加入蜂蜜搅拌均匀,在52-60℃下隔水焖润至软,再打制成浆,得草莓酱;
(2)、将沙枣花、苹果花、葡萄籽、红葡萄皮、车前子壳、白芨混合粉碎,加8-10倍水煎煮1-2小时,过滤去渣,滤液喷雾干燥,得提取粉;
(3)、将甜茶加水浸提2-3次,每次加入甜茶重量5-8倍的水,在温度为90-100℃浸提8-15分钟,过滤合并滤液,加入黑蒜、麦芽粉、奇雅子,在80-90℃下焖煮至稠糊状,加入提取粉、草莓酱及其他剩余原料滚揉搅拌均匀,挤压膨化,粉碎至80-120目,即得。
本发明的有益效果:
本发明制得的草莓麦芽茶汤冲剂,储存、携带、食用均方便,冲泡即可饮用,香浓爽口,具有草莓清新口感,丝甜润口,营养丰富均衡,适合各种人群食用;原料来源广泛,协同中药有益成分,具有清热排毒、减肥瘦身、补血养颜的功效,有益人体健康。
具体实施方式
一种草莓麦芽茶汤冲剂,由下述重量(斤)的原料制成:
草莓25、黑番茄30、黑蒜10、麦芽粉14、奇雅子8、沙枣花0.3、苹果花0.4、葡萄籽0.6、红葡萄皮0.4、车前子壳0.4、白芨0.3、覆盆子粉8、蜂蜜8、骨胶原蛋白2、甜茶8、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10%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。
所述的草莓麦芽茶汤冲剂的加工方法,包括以下步骤:
(1)、将草莓、黑番茄除杂冲洗干净,冷冻破碎成颗粒,加入蜂蜜搅拌均匀,在60℃下隔水焖润至软,再打制成浆,得草莓酱;
(2)、将沙枣花、苹果花、葡萄籽、红葡萄皮、车前子壳、白芨混合粉碎,加10倍水煎煮2小时,过滤去渣,滤液喷雾干燥,得提取粉;
(3)、将甜茶加水浸提3次,每次加入甜茶重量8倍的水,在温度为100℃浸提14分钟,过滤合并滤液,加入黑蒜、麦芽粉、奇雅子,在90℃下焖煮至稠糊状,加入提取粉、草莓酱及其他剩余原料滚揉搅拌均匀,挤压膨化,粉碎至120目,即得。
Claims (2)
1.一种草莓麦芽茶汤冲剂,其特征在于是由下述重量份的原料制成:
草莓15-25、黑番茄20-30、黑蒜8-10、麦芽粉12-14、奇雅子5-8、沙枣花0.2-0.3、苹果花0.2-0.4、葡萄籽0.4-0.6、红葡萄皮0.2-0.4、车前子壳0.2-0.4、白芨0.2-0.3、覆盆子粉5-8、蜂蜜6-8、骨胶原蛋白1-2、甜茶6-8、助剂6-8;
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所述的草莓麦芽茶汤冲剂的加工方法,其特征在于包括以下步骤:
(1)、将草莓、黑番茄除杂冲洗干净,冷冻破碎成颗粒,加入蜂蜜搅拌均匀,在52-60℃下隔水焖润至软,再打制成浆,得草莓酱;
(2)、将沙枣花、苹果花、葡萄籽、红葡萄皮、车前子壳、白芨混合粉碎,加8-10倍水煎煮1-2小时,过滤去渣,滤液喷雾干燥,得提取粉;
(3)、将甜茶加水浸提2-3次,每次加入甜茶重量5-8倍的水,在温度为90-100℃浸提8-15分钟,过滤合并滤液,加入黑蒜、麦芽粉、奇雅子,在80-90℃下焖煮至稠糊状,加入提取粉、草莓酱及其他剩余原料滚揉搅拌均匀,挤压膨化,粉碎至80-120目,即得。
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