CN104621644A - 苦瓜汁的制作方法 - Google Patents
苦瓜汁的制作方法 Download PDFInfo
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- CN104621644A CN104621644A CN201310560698.8A CN201310560698A CN104621644A CN 104621644 A CN104621644 A CN 104621644A CN 201310560698 A CN201310560698 A CN 201310560698A CN 104621644 A CN104621644 A CN 104621644A
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- bitter
- juice
- gourds
- kiwi fruits
- kiwi
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- 235000020383 bitter gourd juice Nutrition 0.000 title abstract 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 22
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000302512 Momordica charantia Species 0.000 claims description 12
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 12
- 235000018365 Momordica dioica Nutrition 0.000 claims description 12
- 244000298715 Actinidia chinensis Species 0.000 claims description 8
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 8
- 235000021028 berry Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 10
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 10
- 244000298697 Actinidia deliciosa Species 0.000 abstract 8
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- -1 abundant Cobastab Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种苦瓜汁的制作方法，它是通过下述方法制作而成：第一步，按1:0.5-1的重量份称取苦瓜和猕猴桃，苦瓜去瓤，猕猴桃去皮，然后将二者切成小块入搅拌机加水适量搅打成汁；第二步，将第一步搅打后得到的汁液进行过滤，得到颜色碧绿、口感苦中泛甜的苦瓜汁成品。所述苦瓜汁成品中加入10-20%的蜂蜜。本发明的优点在于将苦瓜和猕猴桃进行搭配后搅打成汁，不仅保持了苦瓜碧绿的原有色泽，而且猕猴桃甜酸的口感又对苦瓜的苦味进行了调配，中和了苦瓜的寒性，二者相辅相成，营养更加丰富，长期饮用可健脾开胃，促进胆固醇代谢。简单易做，特别适合家庭自制。
Description
技术领域
本发明涉及饮品，尤其是涉及一种适合家庭自制的苦瓜汁的制作方法。
背景技术
苦瓜含有丰富的维生素B、维生素C、钙、铁等微量元素，具有除邪热、解劳乏、清心明目、益气壮阳之功效，是食药兼备的一种食品。虽然苦瓜的营养价值甚高，但由于口感清苦使许多人望而却步，不肯食用。
发明内容
本发明的目的在于提供一种口感苦中有甜、清凉可口的苦瓜汁的制作方法。
为实现上述目的，本发明可采取下述技术方案：
本发明所述的苦瓜汁的制作方法，它是通过下述方法制作而成：
第一步，按1:0.5-1的重量份称取苦瓜和猕猴桃，苦瓜去瓤，猕猴桃去皮，然后将二者切成小块入搅拌机加水适量搅打成汁；
第二步，将第一步搅打后得到的汁液进行过滤，得到颜色碧绿、口感苦中泛甜的苦瓜汁成品。
所述苦瓜汁成品中加入10-20%的蜂蜜。
本发明的优点在于将苦瓜和猕猴桃进行搭配后搅打成汁，不仅保持了苦瓜碧绿的原有色泽，而且猕猴桃甜酸的口感又对苦瓜的苦味进行了调配，中和了苦瓜的寒性，二者相辅相成，营养更加丰富，长期饮用可健脾开胃，促进胆固醇代谢。简单易做，特别适合家庭自制。
具体实施方式
本发明所述的苦瓜汁的制作方法，它是通过下述方法制作而成：
第一步，按1:0.5-1的重量份称取苦瓜和猕猴桃，苦瓜去瓤，猕猴桃去皮，然后将二者切成小块入搅拌机加水适量搅打成汁；
第二步，将第一步搅打后得到的汁液进行过滤，得到颜色碧绿、口感苦中泛甜的苦瓜汁成品；
第三步，将苦瓜汁成品中加入10-20%的蜂蜜进行调味，也可加入少许柠檬，口感更为清爽。
成品制作好后，可将其放入冰箱降温处理后饮用，口感更佳。
Claims (2)
1.一种苦瓜汁的制作方法，其特征在于：它是通过下述方法制作而成：
第一步，按1:0.5-1的重量份称取苦瓜和猕猴桃，苦瓜去瓤，猕猴桃去皮，然后将二者切成小块入搅拌机加水适量搅打成汁；
第二步，将第一步搅打后得到的汁液进行过滤，得到颜色碧绿、口感苦中泛甜的苦瓜汁成品。
2.根据权利要求1所述的苦瓜汁的制作方法，其特征在于：所述苦瓜汁成品中加入10-20%的蜂蜜。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310560698.8A CN104621644A (zh) | 2013-11-12 | 2013-11-12 | 苦瓜汁的制作方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310560698.8A CN104621644A (zh) | 2013-11-12 | 2013-11-12 | 苦瓜汁的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621644A true CN104621644A (zh) | 2015-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310560698.8A Pending CN104621644A (zh) | 2013-11-12 | 2013-11-12 | 苦瓜汁的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621644A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333002A (zh) * | 2015-07-16 | 2017-01-18 | 湖北联华科技集团有限公司 | 一种苦瓜绿茶 |
| CN107080022A (zh) * | 2017-05-31 | 2017-08-22 | 安徽省天山茶业有限公司 | 苦瓜黑糖姜茶饮品 |
| CN107173812A (zh) * | 2017-07-14 | 2017-09-19 | 贵州省苑博生态农业开发有限公司 | 一种猕猴桃保健品及其制备方法 |
| CN111406858A (zh) * | 2020-03-31 | 2020-07-14 | 佛山科学技术学院 | 一种苦瓜奇异果复合饮料及其制备方法 |
-
2013
- 2013-11-12 CN CN201310560698.8A patent/CN104621644A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333002A (zh) * | 2015-07-16 | 2017-01-18 | 湖北联华科技集团有限公司 | 一种苦瓜绿茶 |
| CN107080022A (zh) * | 2017-05-31 | 2017-08-22 | 安徽省天山茶业有限公司 | 苦瓜黑糖姜茶饮品 |
| CN107173812A (zh) * | 2017-07-14 | 2017-09-19 | 贵州省苑博生态农业开发有限公司 | 一种猕猴桃保健品及其制备方法 |
| CN111406858A (zh) * | 2020-03-31 | 2020-07-14 | 佛山科学技术学院 | 一种苦瓜奇异果复合饮料及其制备方法 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150520 |