CN104431833A - 散瘀止血型草莓粉及其制备方法 - Google Patents
散瘀止血型草莓粉及其制备方法 Download PDFInfo
- Publication number
- CN104431833A CN104431833A CN201410578893.8A CN201410578893A CN104431833A CN 104431833 A CN104431833 A CN 104431833A CN 201410578893 A CN201410578893 A CN 201410578893A CN 104431833 A CN104431833 A CN 104431833A
- Authority
- CN
- China
- Prior art keywords
- parts
- blood
- stasis
- minute
- strawberry powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 29
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 title claims abstract description 18
- 240000009088 Fragaria x ananassa Species 0.000 title claims description 18
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000008280 blood Substances 0.000 claims abstract description 14
- 210000004369 blood Anatomy 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 241000541656 Carex marina Species 0.000 claims abstract description 8
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 8
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 8
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 230000023597 hemostasis Effects 0.000 claims description 11
- 244000307700 Fragaria vesca Species 0.000 claims description 8
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 7
- 240000002924 Platycladus orientalis Species 0.000 claims description 7
- 239000009759 San-Chi Substances 0.000 claims description 7
- 241000282994 Cervidae Species 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 241001506888 Ehrharta villosa Species 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- 235000021424 Jujube vinegar Nutrition 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 244000105017 Vicia sativa Species 0.000 claims description 6
- 241001593968 Vitis palmata Species 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 241000220223 Fragaria Species 0.000 abstract 5
- 244000131316 Panax pseudoginseng Species 0.000 abstract 2
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 2
- 235000021012 strawberries Nutrition 0.000 abstract 2
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 1
- 241001506761 Laportea peduncularis Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 235000011197 perejil Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
Abstract
本发明公开了一种散瘀止血型草莓粉,其特征在于由以下重量份原料制成:草莓500-550、三七叶1-2、柏子仁1-3、红景天0.8-0.9、勒管草1.5-1.6、冬瓜子2-3、川贝母1.2-1.4、姜末1-2。本发明添加的三七叶具有散瘀止血的作用,同时,还添加了柏子仁,其具有润肠通便的功效,且添加了酸菜、香芹、海苔、姜末等口味独特的辅料,使得草莓的口感更好。
Description
技术领域
本发明属于食品加工技术领域,涉及一种草莓粉,尤其涉及一种散瘀止血型草莓粉及其制备方法。
背景技术
草莓味甘、酸,性凉,有润肺生津、健脾和胃、补血益气、凉血解毒的功效,是滋补老人、孩子和体虚者的佳品,目前,由于工作学习生活节奏加快,人们怕麻烦和耽误时间,食用水果的习惯变少,因此,现有技术中缺乏一种最大限度保持草莓营养价值的草莓制品。
发明内容
本发明的目的是提供一种散瘀止血型草莓粉及其制备方法,本发明具有散瘀止血,口味独特,营养丰富的特点。
本发明所采用的技术方案是:
一种散瘀止血型草莓粉,其特征在于由以下重量份原料制成:
草莓500-550、三七叶1-2、柏子仁1-3、红景天0.8-0.9、勒管草1.5-1.6、冬瓜子2-3、川贝母1.2-1.4、姜末1-2、玫瑰花5-8、菠菜12-14、薇菜10-12、角瓜12-16、淡奶油30-50、棕榈油23-24、红枣醋25-30、酸菜30-40、香芹10-15、海苔6-8、营养添加剂70-75;
所述营养剂由下列重量份原料制成:红酒60-68、魔芋17-18、薄荷18-19、鹿角胶9-10、红葡萄15-16、奶酪10-12、红茶8-9、黑糖20-22、地黄1.2-1.5、桑叶0.8-0.9、栀子1.2-1.6、黄精1-2;
制备方法为:(1)将地黄、桑叶、栀子、黄精加20-25倍水,煎煮40-45分钟,过滤除渣,得药液;将红茶加适量水泡出茶水;
(2)将魔芋、薄荷、鹿角胶、红葡萄、奶酪加适量的水打浆,再添加红酒、黑糖、药液、茶水用小火煎20-25分钟至膏状,取出烘干,磨成粉即得。
所述散瘀止血型草莓粉的制备方法,其特征在于包括以下步骤:
(1)将三七叶、柏子仁、红景天、勒管草、冬瓜子、川贝母加20-25倍水,煎煮50-54分钟,过滤除渣,得药液,将菠菜、薇菜、角瓜放入药液中浸泡7-8小时,取出用棕榈油炒熟,烘干磨成粉;
(2)将酸菜、香芹、海苔、姜末混合搅拌,加适量的水,放入榨汁机中榨汁;将草莓、玫瑰花、淡奶油混合加适量水打浆;
(3)将红枣醋与步骤(1)、(2)所得物料以及其他剩余原料混合均匀搅拌均匀,后采用高温蒸汽喷蒸10-12分钟;
(4)将步骤(3)所得原料放入均质机中均质2-3次,均质压力设为40-45Mpa,均质时间为20-25分钟,再将均匀好的原料喷雾干燥,制成草莓粉,即得。
本发明的有益效果为:
本发明草莓粉易于贮存和保管,可直接食用或加入饮料、冰淇淋等其他产品中食用;且本发明在传统的草莓中添加了多种名贵中药和多种营养丰富的辅料,其中,添加的三七叶具有散瘀止血的作用,同时,还添加了柏子仁,其具有润肠通便的功效,且添加了酸菜、香芹、海苔、姜末等口味独特的辅料,使得草莓的口感更好。
具体实施方式
一种散瘀止血型草莓粉,其特征在于由以下重量份原料制成:
草莓500-550、三七叶1-2、柏子仁1-3、红景天0.8-0.9、勒管草1.5-1.6、冬瓜子2-3、川贝母1.2-1.4、姜末1-2、玫瑰花5-8、菠菜12-14、薇菜10-12、角瓜12-16、淡奶油30-50、棕榈油23-24、红枣醋25-30、酸菜30-40、香芹10-15、海苔6-8、营养添加剂70-75;
所述营养剂由下列重量份原料制成:红酒60-68、魔芋17-18、薄荷18-19、鹿角胶9-10、红葡萄15-16、奶酪10-12、红茶8-9、黑糖20-22、地黄1.2-1.5、桑叶0.8-0.9、栀子1.2-1.6、黄精1-2;
制备方法为:(1)将地黄、桑叶、栀子、黄精加20-25倍水,煎煮40-45分钟,过滤除渣,得药液;将红茶加适量水泡出茶水;
(2)将魔芋、薄荷、鹿角胶、红葡萄、奶酪加适量的水打浆,再添加红酒、黑糖、药液、茶水用小火煎20-25分钟至膏状,取出烘干,磨成粉即得。
所述散瘀止血型草莓粉的制备方法,其特征在于包括以下步骤:
(1)将三七叶、柏子仁、红景天、勒管草、冬瓜子、川贝母加20-25倍水,煎煮50-54分钟,过滤除渣,得药液,将菠菜、薇菜、角瓜放入药液中浸泡7-8小时,取出用棕榈油炒熟,烘干磨成粉;
(2)将酸菜、香芹、海苔、姜末混合搅拌,加适量的水,放入榨汁机中榨汁;将草莓、玫瑰花、淡奶油混合加适量水打浆;
(3)将红枣醋与步骤(1)、(2)所得物料以及其他剩余原料混合均匀搅拌均匀,后采用高温蒸汽喷蒸10-12分钟;
(4)将步骤(3)所得原料放入均质机中均质2-3次,均质压力设为40-45Mpa,均质时间为20-25分钟,再将均匀好的原料喷雾干燥,制成草莓粉,即得。
Claims (2)
1.一种散瘀止血型草莓粉,其特征在于由以下重量份原料制成:
草莓500-550、三七叶1-2、柏子仁1-3、红景天0.8-0.9、勒管草1.5-1.6、冬瓜子2-3、川贝母1.2-1.4、姜末1-2、玫瑰花5-8、菠菜12-14、薇菜10-12、角瓜12-16、淡奶油30-50、棕榈油23-24、红枣醋25-30、酸菜30-40、香芹10-15、海苔6-8、营养添加剂70-75;
所述营养剂由下列重量份原料制成:红酒60-68、魔芋17-18、薄荷18-19、鹿角胶9-10、红葡萄15-16、奶酪10-12、红茶8-9、黑糖20-22、地黄1.2-1.5、桑叶0.8-0.9、栀子1.2-1.6、黄精1-2;
制备方法为:(1)将地黄、桑叶、栀子、黄精加20-25倍水,煎煮40-45分钟,过滤除渣,得药液;将红茶加适量水泡出茶水;
(2)将魔芋、薄荷、鹿角胶、红葡萄、奶酪加适量的水打浆,再添加红酒、黑糖、药液、茶水用小火煎20-25分钟至膏状,取出烘干,磨成粉即得。
2.根据权利要求1所述散瘀止血型草莓粉的制备方法,其特征在于包括以下步骤:
(1)将三七叶、柏子仁、红景天、勒管草、冬瓜子、川贝母加20-25倍水,煎煮50-54分钟,过滤除渣,得药液,将菠菜、薇菜、角瓜放入药液中浸泡7-8小时,取出用棕榈油炒熟,烘干磨成粉;
(2)将酸菜、香芹、海苔、姜末混合搅拌,加适量的水,放入榨汁机中榨汁;将草莓、玫瑰花、淡奶油混合加适量水打浆;
(3)将红枣醋与步骤(1)、(2)所得物料以及其他剩余原料混合均匀搅拌均匀,后采用高温蒸汽喷蒸10-12分钟;
(4)将步骤(3)所得原料放入均质机中均质2-3次,均质压力设为40-45Mpa,均质时间为20-25分钟,再将均匀好的原料喷雾干燥,制成草莓粉,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410578893.8A CN104431833A (zh) | 2014-10-27 | 2014-10-27 | 散瘀止血型草莓粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410578893.8A CN104431833A (zh) | 2014-10-27 | 2014-10-27 | 散瘀止血型草莓粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104431833A true CN104431833A (zh) | 2015-03-25 |
Family
ID=52879181
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410578893.8A Pending CN104431833A (zh) | 2014-10-27 | 2014-10-27 | 散瘀止血型草莓粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104431833A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101249050A (zh) * | 2008-03-28 | 2008-08-27 | 辽宁广天食品有限公司 | 草莓生物面膜及其制备方法 |
CN103637036A (zh) * | 2013-11-11 | 2014-03-19 | 高晶晶 | 一种草莓果酱粉及其制备方法 |
CN103689474A (zh) * | 2013-12-17 | 2014-04-02 | 苏潮宁 | 一种草莓粉的制备方法 |
CN103875773A (zh) * | 2014-03-03 | 2014-06-25 | 何传化 | 一种膳食纤维的草莓糕点及其制备方法 |
-
2014
- 2014-10-27 CN CN201410578893.8A patent/CN104431833A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101249050A (zh) * | 2008-03-28 | 2008-08-27 | 辽宁广天食品有限公司 | 草莓生物面膜及其制备方法 |
CN103637036A (zh) * | 2013-11-11 | 2014-03-19 | 高晶晶 | 一种草莓果酱粉及其制备方法 |
CN103689474A (zh) * | 2013-12-17 | 2014-04-02 | 苏潮宁 | 一种草莓粉的制备方法 |
CN103875773A (zh) * | 2014-03-03 | 2014-06-25 | 何传化 | 一种膳食纤维的草莓糕点及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104026232A (zh) | 一种补血酸奶及其制备方法 | |
CN104026231A (zh) | 一种米香酸奶及其制备方法 | |
CN104921085A (zh) | 一种南五味子多味营养辣椒酱及其制备方法 | |
CN104605399A (zh) | 一种润肠鱼腐乳及其制备方法 | |
CN103750231A (zh) | 发酵酱香竹笋及其制备方法 | |
CN103976344B (zh) | 一种鸭血调味酱及其制备方法 | |
CN103637130A (zh) | 一种低盐酱萝卜及其制备方法 | |
CN104336569A (zh) | 一种低盐营养型泡菜的制备方法 | |
CN105146626A (zh) | 一种鲜莲藕汁饮料的制作方法 | |
CN103610001A (zh) | 一种金桔特色酱菜及其制备方法 | |
CN103621950A (zh) | 一种香辣酱苤蓝及其制备方法 | |
CN105146270A (zh) | 一种椰香营养保鲜紫薯粉丝 | |
CN104605407A (zh) | 一种可抗衰老的鱼腐乳及其制备方法 | |
CN104824501A (zh) | 一种水蜜桃风味的蜂蜜干粉及其制备方法 | |
CN104305265A (zh) | 一种香草美容酱猪蹄 | |
CN103584004A (zh) | 一种美味酱豌豆及其制备方法 | |
CN104431833A (zh) | 散瘀止血型草莓粉及其制备方法 | |
CN103704341A (zh) | 一种香菇鲜橙奶酪 | |
CN105285258A (zh) | 一种红糖酒糟茶的制作方法 | |
CN105054108A (zh) | 一种麻辣香肠及其制备方法 | |
CN104366324A (zh) | 泻火解毒型草莓粉及其制备方法 | |
CN104431836A (zh) | 抗菌消炎型草莓粉及其制备方法 | |
CN104073401A (zh) | 一种枇杷海苔米酒 | |
CN104170985A (zh) | 一种骨粉补钙牛奶及制备方法 | |
CN103932253A (zh) | 一种果蔬驴肉虾饼及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
RJ01 | Rejection of invention patent application after publication |