CN104643209A - 一种温补气血的奶茶果醋 - Google Patents
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Abstract
一种温补气血的奶茶果醋,由以下重量份原料制成:橘子200-230、樱桃300-320、酒曲5-6、草莓100-110、红薯35-40、大米15-20、合欢花5-6、香菇10-15、胡萝卜40-45、鲜牛奶80-85、枸杞6-7、当归5-6、熟地黄4-5等;本发明公开了一种温补气血的奶茶果醋,用橘子、樱桃混合发酵制备而成,配以鲜草莓汁。口感酸甜,保留了草莓的营养,用合欢花、枸杞、当归、酸枣仁等中药配合制备,有很好的温补气血、助睡眠安神的作用,效果更佳。
Description
技术领域
本发明主要涉及保健醋及其制备技术领域,尤其涉及一种温补气血的奶茶果醋。
背景技术
醋是日常饮食的调味品,也有果醋饮料,大多以粮食和水果酿制而成,市场上保健醋的品种很少,且其保健功能少,口感不好,随着人们日常生活水平的提高,现有的保健醋种类不能够满足人们的需求。
发明内容
本发明为了弥补已有技术的缺陷,提供一种温补气血的奶茶果醋及其制备方法。
本发明是通过以下技术方案实现的:一种温补气血的奶茶果醋,由以下重量份原料制成:橘子200-230、樱桃300-320、酒曲5-6、草莓100-110、红薯35-40、大米15-20、合欢花5-6、香菇10-15、胡萝卜40-45、鲜牛奶80-85、枸杞6-7、当归5-6、熟地黄4-5、酸枣仁5-6、柏子仁3-4、通泉草1-2、醋酸菌菌种4-5、米酒糟45-50、红茶粉8-10、木瓜适量、蔗糖15-80、营养调香剂40-43、水适量:
营养调香剂,由以下重量份原料制成:百香果80-100、蜂蜜80-85、香槟酒50-60、香米8-10、迷迭香15-20、鳕鱼肉35-38、鲜栀子花100-120、薄荷汁20-23、木炭8-10、水适量;
营养调香剂的制备方法:(1)将百香果洗净,取其果肉,与蜂蜜混合,搅拌均匀后冷藏静置4-6个小时,冷藏好后取出放入锅中,加热煮开后,用小火熬煮,并不断搅拌,待颜色透亮后,停止加热,加入香槟酒,充分搅拌,混匀后过滤,得到百香果香槟汁待用;
(2)将迷迭香放入锅中,加入4-5倍水,煮沸后停止加热,继续焖40-50分钟,过滤,得到迷迭香汁,将迷迭香汁倒入锅中,加入香米,加热至香米化开且汤浓,过滤,得迷迭香米汁待用;
(3)将鲜栀子花洗净,与薄荷汁混合放入榨汁机中榨汁,得到栀子花薄荷汁,将木炭放入容器中,倒入栀子花薄荷汁,充分浸泡,5-7天后,将木炭取出,晒干待用;
(4)将鳕鱼肉洗净,切成薄片,用步骤3中的木炭熏烤,烤脆后,将鳕鱼肉磨成细粉,得香薰鳕鱼粉,与百香果香槟汁、迷迭香米汁合并,充分搅拌,混合均匀后即得营养调香剂。
一种温补气血的奶茶果醋的制备方法,包括以下步骤:
(1)将橘子、樱桃洗净,取其果肉,放入榨汁机中榨汁,将所得果汁与酒曲合并,搅拌均匀后放入容器中发酵15-17天,取容器中发酵物备用;
(2)将草莓洗净,取其果肉,放入榨汁机中榨汁,过滤,得草莓汁备用;将红薯洗净,去皮后切碎,与洗净的大米混合放入锅中,将合欢花用纱布包扎好后放入锅中,加入适量水,加热熬煮并不断搅拌,冷却后过滤,取滤液待用,固体物待用;
(3)将香菇、胡萝卜洗净,与鲜牛奶混合磨浆,将所得浆液煮沸,过滤,得香菇胡萝卜牛奶备用;
(4)将枸杞、当归、熟地黄、酸枣仁、柏子仁、通泉草用5-9倍量的水提取,过滤,得中药提取液备用;
(5)将木瓜洗净,竖切成两半,去籽待用;将步骤1中的发酵物、步骤2中的固体物与醋酸菌菌种、米酒糟合并,混合均匀后分装在木瓜中,发酵至酸度不再增加后,将红茶粉均匀分装在木瓜中,将木瓜放入蒸屉中焖蒸15-20分钟,取出木瓜中所有物料,置于蒸馏瓶中蒸馏,收集冷凝液,即果醋待用;
(6)将剩余原料中除水、木瓜外的其他物料与草莓汁、步骤2中的滤液、香菇胡萝卜牛奶、中药提取液合并,搅拌均匀后灌装即可。
发明优点:本发明公开了一种温补气血的奶茶果醋,用橘子、樱桃混合发酵制备而成,配以鲜草莓汁。口感酸甜,保留了草莓的营养,用合欢花、枸杞、当归、酸枣仁等中药配合制备,有很好的温补气血、助睡眠安神的作用,效果更佳。
具体实施方式
一种温补气血的奶茶果醋,由以下重量份(Kg)原料制成:橘子200、樱桃300、酒曲5、草莓100、红薯35、大米15、合欢花5、香菇10、胡萝卜40、鲜牛奶80、枸杞6、当归5、熟地黄4、酸枣仁5、柏子仁3、通泉草1、醋酸菌菌种4、米酒糟45、红茶粉8、木瓜适量、蔗糖15、营养调香剂40、水适量:
营养调香剂,由以下重量份(Kg)原料制成:百香果80、蜂蜜80、香槟酒50、香米8、迷迭香15、鳕鱼肉35、鲜栀子花100、薄荷汁20、木炭8、水适量;
营养调香剂的制备方法:(1)将百香果洗净,取其果肉,与蜂蜜混合,搅拌均匀后冷藏静置4个小时,冷藏好后取出放入锅中,加热煮开后,用小火熬煮,并不断搅拌,待颜色透亮后,停止加热,加入香槟酒,充分搅拌,混匀后过滤,得到百香果香槟汁待用;
(2)将迷迭香放入锅中,加入4倍水,煮沸后停止加热,继续焖40分钟,过滤,得到迷迭香汁,将迷迭香汁倒入锅中,加入香米,加热至香米化开且汤浓,过滤,得迷迭香米汁待用;
(3)将鲜栀子花洗净,与薄荷汁混合放入榨汁机中榨汁,得到栀子花薄荷汁,将木炭放入容器中,倒入栀子花薄荷汁,充分浸泡,5天后,将木炭取出,晒干待用;
(4)将鳕鱼肉洗净,切成薄片,用步骤3中的木炭熏烤,烤脆后,将鳕鱼肉磨成细粉,得香薰鳕鱼粉,与百香果香槟汁、迷迭香米汁合并,充分搅拌,混合均匀后即得营养调香剂。
一种温补气血的奶茶果醋的制备方法,包括以下步骤:
(1)将橘子、樱桃洗净,取其果肉,放入榨汁机中榨汁,将所得果汁与酒曲合并,搅拌均匀后放入容器中发酵15天,取容器中发酵物备用;
(2)将草莓洗净,取其果肉,放入榨汁机中榨汁,过滤,得草莓汁备用;将红薯洗净,去皮后切碎,与洗净的大米混合放入锅中,将合欢花用纱布包扎好后放入锅中,加入适量水,加热熬煮并不断搅拌,冷却后过滤,取滤液待用,固体物待用;
(3)将香菇、胡萝卜洗净,与鲜牛奶混合磨浆,将所得浆液煮沸,过滤,得香菇胡萝卜牛奶备用;
(4)将枸杞、当归、熟地黄、酸枣仁、柏子仁、通泉草用5倍量的水提取,过滤,得中药提取液备用;
(5)将木瓜洗净,竖切成两半,去籽待用;将步骤1中的发酵物、步骤2中的固体物与醋酸菌菌种、米酒糟合并,混合均匀后分装在木瓜中,发酵至酸度不再增加后,将红茶粉均匀分装在木瓜中,将木瓜放入蒸屉中焖蒸15分钟,取出木瓜中所有物料,置于蒸馏瓶中蒸馏,收集冷凝液,即果醋待用;
(6)将剩余原料中除水、木瓜外的其他物料与草莓汁、步骤2中的滤液、香菇胡萝卜牛奶、中药提取液合并,搅拌均匀后灌装即可。
Claims (2)
1.一种温补气血的奶茶果醋,其特征在于,由以下重量份原料制成:橘子200-230、樱桃300-320、酒曲5-6、草莓100-110、红薯35-40、大米15-20、合欢花5-6、香菇10-15、胡萝卜40-45、鲜牛奶80-85、枸杞6-7、当归5-6、熟地黄4-5、酸枣仁5-6、柏子仁3-4、通泉草1-2、醋酸菌菌种4-5、米酒糟45-50、红茶粉8-10、木瓜适量、蔗糖15-80、营养调香剂40-43、水适量:
所述营养调香剂,由以下重量份原料制成:百香果80-100、蜂蜜80-85、香槟酒50-60、香米8-10、迷迭香15-20、鳕鱼肉35-38、鲜栀子花100-120、薄荷汁20-23、木炭8-10、水适量;
所述营养调香剂的制备方法:(1)将百香果洗净,取其果肉,与蜂蜜混合,搅拌均匀后冷藏静置4-6个小时,冷藏好后取出放入锅中,加热煮开后,用小火熬煮,并不断搅拌,待颜色透亮后,停止加热,加入香槟酒,充分搅拌,混匀后过滤,得到百香果香槟汁待用;
(2)将迷迭香放入锅中,加入4-5倍水,煮沸后停止加热,继续焖40-50分钟,过滤,得到迷迭香汁,将迷迭香汁倒入锅中,加入香米,加热至香米化开且汤浓,过滤,得迷迭香米汁待用;
(3)将鲜栀子花洗净,与薄荷汁混合放入榨汁机中榨汁,得到栀子花薄荷汁,将木炭放入容器中,倒入栀子花薄荷汁,充分浸泡,5-7天后,将木炭取出,晒干待用;
(4)将鳕鱼肉洗净,切成薄片,用步骤3中的木炭熏烤,烤脆后,将鳕鱼肉磨成细粉,得香薰鳕鱼粉,与百香果香槟汁、迷迭香米汁合并,充分搅拌,混合均匀后即得营养调香剂。
2.如权利要求1所述的一种温补气血的奶茶果醋的制备方法,其特征在于,包括以下步骤:
(1)将橘子、樱桃洗净,取其果肉,放入榨汁机中榨汁,将所得果汁与酒曲合并,搅拌均匀后放入容器中发酵15-17天,取容器中发酵物备用;
(2)将草莓洗净,取其果肉,放入榨汁机中榨汁,过滤,得草莓汁备用;将红薯洗净,去皮后切碎,与洗净的大米混合放入锅中,将合欢花用纱布包扎好后放入锅中,加入适量水,加热熬煮并不断搅拌,冷却后过滤,取滤液待用,固体物待用;
(3)将香菇、胡萝卜洗净,与鲜牛奶混合磨浆,将所得浆液煮沸,过滤,得香菇胡萝卜牛奶备用;
(4)将枸杞、当归、熟地黄、酸枣仁、柏子仁、通泉草用5-9倍量的水提取,过滤,得中药提取液备用;
(5)将木瓜洗净,竖切成两半,去籽待用;将步骤1中的发酵物、步骤2中的固体物与醋酸菌菌种、米酒糟合并,混合均匀后分装在木瓜中,发酵至酸度不再增加后,将红茶粉均匀分装在木瓜中,将木瓜放入蒸屉中焖蒸15-20分钟,取出木瓜中所有物料,置于蒸馏瓶中蒸馏,收集冷凝液,即果醋待用;
(6)将剩余原料中除水、木瓜外的其他物料与草莓汁、步骤2中的滤液、香菇胡萝卜牛奶、中药提取液合并,搅拌均匀后灌装即可。
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