CN104397819A - 一种花生固体饮用品及其制备方法 - Google Patents
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Abstract
一种花生固体饮用品及其制备方法，涉及饮料制备技术领域通过将花生、大黄、当归、枸杞子、熟地、哈密瓜、雪梨、番茄、苦瓜、柠檬、草莓、乌菜、白菜、菠菜和山楂进行，榨汁搅拌混合，然后进行磨粉后即可。本发明的有益效果是：本发明工艺流程简洁，选用的原料均为纯天然的原料，不仅原料易得，同时方便制作，便于存储，饮用方便，口感醇正的同时还有保健祛病，滋补养颜的作用。
Description
技术领域
本发明涉及饮料制备技术领域，具体涉及一种花生固体饮用品及其制备方法。
背景技术
花生，原名落花生，属蔷薇目，豆科一年生草本植物，茎直立或匍匐，长30-80厘米，翼瓣与龙骨瓣分离，荚果长2-5厘米，宽1-1.3厘米，膨胀，荚厚，花果期6-8月。主要分布于巴西、中国、埃及等地，花生的副食品多种多样，目前采用花生制备的各种饮品液逐渐的进入人们的生活中，特别受到消费者的青睐，但是多种的功能性饮料在制备中对于花生本身所有的养分有着明显的破坏，口感也不如意。
发明内容：
本发明所要解决的技术问题在于提供一种配比合理，制作简单方便，口感纯正的花生固体饮用品及其制备方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种花生固体饮用品，其特征在于，包括以下原料组成：
花生300g-400g，大黄40-50g，当归50-60g，枸杞子15-25g，熟地200-300g，哈密瓜100g-200g，雪梨100g-200g，番茄50-60g，苦瓜5-6g，柠檬3-5g，草莓10-20g，乌菜5-6g，白菜5-6g，菠菜10-20g，山楂3-5g。
各原料药的优选重量为：
花生3500g，大黄45g，当归55g，枸杞子20g，熟地250g，哈密瓜150g，雪梨150g，番茄55g，苦瓜5.5g，柠檬4g，草莓15g，乌菜5.5g，白菜5.5g，菠菜15g，山楂4g。
本发明的另一个目的是提供一种制备本发明花生固体饮用品的方法，
制备本发明的第一步是制备本发明的中药速溶粉，其特征在于：包括以下步骤：
1)按如下重量称取各原料药：
花生300g-400g，大黄40-50g，当归50-60g，枸杞子15-25g，熟地200-300g；
2)原料预处理：将花生，大黄，当归，枸杞子，熟地去除杂质及其内部的霉变部分，清洗干净后晾干，分别破碎成长度为3-5cm的碎片；
3)将步骤2)中的原料添加入煎锅内，加入质量为其3倍的水，温度控制在80-100℃，进行煎煮4-5h后进行粗滤，往复进行5次后将所得的粗滤液合并，采用500目的滤筛进行过滤，得到中药滤液；
4)将滤液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得中药速溶粉；
制备本发明的第二步是制备本发明的果蔬速溶粉，其特征在于：包括以下步骤：
1)按如下重量称取各原料药：
哈密瓜100g-200g，雪梨100g-200g，番茄50-60g，苦瓜5-6g，柠檬3-5g，草莓10-20g，乌菜5-6g，白菜5-6g，菠菜10-20g，山楂3-5g；
2)原料预处理：将上述原料中哈密瓜，雪梨，番茄，苦瓜，柠檬，草莓，山楂，清洗干净后晾干，切成碎片后压榨为混合果汁；
3)将原料中乌菜，白菜，菠菜切小段，放入80-90摄氏度的水中浸泡30min，取出晾干，压榨出混合蔬菜汁。；
4)将步骤2)中的混合果汁与步骤3)混合蔬菜汁合并并加入其2倍的水搅拌均匀，煮沸后冷却即得到混合果蔬液过滤；
5)将混合果蔬液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得混合果蔬速溶粉；
将第一步制的中药速溶粉和第二步制得的混合果蔬速溶粉进行混合后，搅拌均匀，按照50±0.1g剂量真空包装。
饮用方法：取本发明制备的花生固体饮用品一包，加以500ml的温水冲泡，搅拌均匀后即可饮用。
本发明的有益效果是：本发明工艺流程简洁，选用的原料均为纯天然的原料，不仅原料易得，同时方便制作，便于存储，饮用方便，口感醇正的同时还有保健祛病，滋补养颜的作用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
制备本发明的第一步是制备本发明的中药速溶粉，包括以下步骤：
1)按如下重量称取各原料药：
花生300gg，大黄40g，当归50g，枸杞子15g，熟地200g；
2)原料预处理：将花生，大黄，当归，枸杞子，熟地去除杂质及其内部的霉变部分，清洗干净后晾干，分别破碎成长度为3-5cm的碎片；
3)将步骤2)中的原料添加入煎锅内，加入质量为其3倍的水，温度控制在80-100℃，进行煎煮4-5h后进行粗滤，往复进行5次后将所得的粗滤液合并，采用500目的滤筛进行过滤，得到中药滤液；
4)将滤液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得中药速溶粉；
制备本发明的第二步是制备本发明的果蔬速溶粉，包括以下步骤：
1)按如下重量称取各原料药：
哈密瓜100g，雪梨100g，番茄50，苦瓜5，柠檬3，草莓10，乌菜5，白菜5，菠菜10，山楂3；
2)原料预处理：将上述原料中哈密瓜，雪梨，番茄，苦瓜，柠檬，草莓，山楂，清洗干净后晾干，切成碎片后压榨为混合果汁；
3)将原料中乌菜，白菜，菠菜切小段，放入80-90摄氏度的水中浸泡30min，取出晾干，压榨出混合蔬菜汁。；
4)将步骤2)中的混合果汁与步骤3)混合蔬菜汁合并并加入其2倍的水搅拌均匀，煮沸后冷却即得到混合果蔬液过滤；
5)将混合果蔬液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得混合果蔬速溶粉；
将第一步制的中药速溶粉和第二步制得的混合果蔬速溶粉进行混合后，搅拌均匀，按照50±0.1g剂量真空包装。
饮用方法：取本发明制备的花生固体饮用品一包，加以500ml的温水冲泡，搅拌均匀后即可饮用。
实施例2
制备本发明的第一步是制备本发明的中药速溶粉，包括以下步骤：
1)按如下重量称取各原料药：
花生350g，大黄45g，当归55g，枸杞子20g，熟地250g；
2)原料预处理：将花生，大黄，当归，枸杞子，熟地去除杂质及其内部的霉变部分，清洗干净后晾干，分别破碎成长度为3-5cm的碎片；
3)将步骤2)中的原料添加入煎锅内，加入质量为其3倍的水，温度控制在80-100℃，进行煎煮4-5h后进行粗滤，往复进行5次后将所得的粗滤液合并，采用500目的滤筛进行过滤，得到中药滤液；
4)将滤液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得中药速溶粉；
制备本发明的第二步是制备本发明的果蔬速溶粉，包括以下步骤：
1)按如下重量称取各原料药：
哈密瓜150g，雪梨150g，番茄55g，苦瓜5.5g，柠檬4g，草莓15g，乌菜5.5g，白菜5.5g，菠菜15g，山楂4g；
2)原料预处理：将上述原料中哈密瓜，雪梨，番茄，苦瓜，柠檬，草莓，山楂，清洗干净后晾干，切成碎片后压榨为混合果汁；
3)将原料中乌菜，白菜，菠菜切小段，放入80-90摄氏度的水中浸泡30min，取出晾干，压榨出混合蔬菜汁。；
4)将步骤2)中的混合果汁与步骤3)混合蔬菜汁合并并加入其2倍的水搅拌均匀，煮沸后冷却即得到混合果蔬液过滤；
5)将混合果蔬液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得混合果蔬速溶粉；
将第一步制的中药速溶粉和第二步制得的混合果蔬速溶粉进行混合后，搅拌均匀，按照50±0.1g剂量真空包装。
饮用方法：取本发明制备的花生固体饮用品一包，加以500ml的温水冲泡，搅拌均匀后即可饮用。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种花生固体饮用品，其特征在于，包括以下原料组成：
花生300g-400g，大黄40-50g，当归50-60g，枸杞子15-25g，熟地200-300g，哈密瓜100g-200g，雪梨100g-200g，番茄50-60g，苦瓜5-6g，柠檬3-5g，草莓10-20g，乌菜5-6g，白菜5-6g，菠菜10-20g，山楂3-5g。
2.根据权利要求1所述的一种花生固体饮用品，其特征在于：各原料的优选的重量为：花生3500g，大黄45g，当归55g，枸杞子20g，熟地250g，哈密瓜150g，雪梨150g，番茄55g，苦瓜5.5g，柠檬4g，草莓15g，乌菜5.5g，白菜5.5g，菠菜15g，山楂4g。
3.制备权利要求1或2任意一种所述的花生固体饮用品的方法，其特征在于：包括以下步骤，
制备本发明的第一步是制备本发明的中药速溶粉，其特征在于：包括以下步骤：
1)按如下重量称取各原料药：
花生300g-400g，大黄40-50g，当归50-60g，枸杞子15-25g，熟地200-300g；
2)原料预处理：将花生，大黄，当归，枸杞子，熟地去除杂质及其内部的霉变部分，清洗干净后晾干，分别破碎成长度为3-5cm的碎片；
3)将步骤2)中的原料添加入煎锅内，加入质量为其3倍的水，温度控制在80-100℃，进行煎煮4-5h后进行粗滤，往复进行5次后将所得的粗滤液合并，采用500目的滤筛进行过滤，得到中药滤液；
4)将滤液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得中药速溶粉；
制备本发明的第二步是制备本发明的果蔬速溶粉，其特征在于：包括以下步骤：
1)按如下重量称取各原料药：
哈密瓜100g-200g，雪梨100g-200g，番茄50-60g，苦瓜5-6g，柠檬3-5g，草莓10-20g，乌菜5-6g，白菜5-6g，菠菜10-20g，山楂3-5g；
2)原料预处理：将上述原料中哈密瓜，雪梨，番茄，苦瓜，柠檬，草莓，山楂，清洗干净后晾干，切成碎片后压榨为混合果汁；
3)将原料中乌菜，白菜，菠菜切小段，放入80-90摄氏度的水中浸泡30min，取出晾干，压榨出混合蔬菜汁。；
4)将步骤2)中的混合果汁与步骤3)混合蔬菜汁合并并加入其2倍的水搅拌均匀，煮沸后冷却即得到混合果蔬液过滤；
5)将混合果蔬液投放至减压浓缩罐中进行浓缩，直至相对密度1±0.01，将浓缩后的液体通过喷雾干燥技术获得混合果蔬速溶粉；
将第一步制的中药速溶粉和第二步制得的混合果蔬速溶粉进行混合后，搅拌均匀，按照50±0.1g剂量真空包装。
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