CN104643217A - 一种益脑补铁养胃核桃玫瑰莲藕汁及其制备方法 - Google Patents
一种益脑补铁养胃核桃玫瑰莲藕汁及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明是关于一种益脑补铁养胃核桃玫瑰莲藕汁及其制备方法，其特征在于是由下列重量份原料制成：鲜藕汁300~350、米酒20~25、地瓜叶梗10~15、大豆蛋白30~35、玉米胚芽30~35、大麦青粒30~35、菠菜根20~25、螺丝肉15~20、香椿芽5~7、玫瑰露3~5、食盐7~9、山核桃仁15~20、营养添加液15~17和水适量。本发明具有增强机体抵抗力、健脾益肺、益气清肠、开胃助消化、健脑、缓解压力、调节血压、健齿益骨等作用。
Description
技术领域
本发明主要涉及一种益脑补铁养胃核桃玫瑰莲藕汁及其制备方法。
背景技术
莲藕又名荷，藕，芙蓉，芙蕖等，是一种多年生宿根水生草本植物，以肥嫩根状茎供食用，是我国极重要的水生蔬菜。近年来，我国莲藕的种植面积不断扩大，产量迅速增加，北至黑龙江，南至海南岛，西至新疆，除内蒙古、西藏、青海外，全国各地均有分布。莲藕既是一种蔬菜，又兼有水果的特性，并集营养和保健于一体，是一种药食同源食品。
研究表明莲藕含有丰富的碳水化合物、蛋白质、维生素、矿物质、鞣质，VC、VB1 和 VB2 等。中医认为，生食藕能凉血散淤，熟食能补心益肾，具有滋阴养血的功效，可以补五脏之虚，强壮筋骨，补血养血。莲藕堪称男女老幼夏秋季节的保健食品。随着人们生活节奏的加快和生活水平的提高，饮食由温饱型向营养保健型转化，人们对藕制品的需求不断加大。目前以莲藕为原料开发的产品较多，主要产品包括速冻藕制品，盐渍藕，真空保鲜藕，藕粉，糯米藕等，同时，藕还可以作为原料或半成品出口至日本、欧美。但是，目前对莲藕汁饮料的开发研究较少报道。为了增加莲藕的附加值，增加饮料食品种类，促进我国莲藕种植业和加工业的发展，开发新型营养丰富的莲藕汁饮品具有潜在的市场前景。
发明内容
本发明目的是为了提供一种益脑补铁养胃核桃玫瑰莲藕汁，以此丰富人们的选择，同时满足人们日益强化的营养需求。
本发明是通过以下技术方案实现的：
一种益脑补铁养胃核桃玫瑰莲藕汁，其特征在于它是由下述重量份原料制成：
鲜藕汁300~350、米酒20~25、地瓜叶梗10~15、大豆蛋白30~35、玉米胚芽30~35、大麦青粒30~35、菠菜根20~25、螺丝肉15~20、香椿芽5~7、玫瑰露3~5、食盐7~9、山核桃仁15~20、营养添加液15~17和水适量；
所述营养添加液，其特征在于是由下述重量份原料制成：竹笋壳提取物10~13、葵花叶5~7、党参10~12、椰子油5~7、银耳粉9~11、茯苓5~7、灵芝3~5、话梅肉9~12、香芹叶5~7、蟹壳微粉5~7、鱼皮胶11~13、纤维素酶1~2和水适量；
诉述营养添加液的制备方法：
（1）、将党参、茯苓、灵芝等风干研磨成粉，过20~30目筛，再加入话梅肉和3~5倍水熬煮，至剩余1倍水量，停止加热；
（2）、将竹笋壳提取物、葵花叶、椰子油、银耳粉、香芹叶等混合，榨汁，再加入纤维素酶、步骤1和3~5倍量水等混合均匀，调节PH至7.5~7.8，于28~32℃的环境中酶解2~3天；
（3）、将步骤2取出后进行低温灭菌，再用纱布过滤，收集滤液，然后向滤液中加入蟹壳微粉、鱼皮胶等，调和均匀，加热煮至沸腾。
一种益脑补铁养胃核桃玫瑰莲藕汁的制备方法，包括以下步骤：
（1）、将地瓜梗、米酒、玉米胚芽、菠菜根等混合，用瓷罐密封，窖制3~5天，然后榨成浆，加入2~3倍量水浸润，搅拌，然后过滤，收集滤液，于0℃冷藏；
（2）、将香椿芽用开水焯烫后沥干水，切成碎末和螺丝肉、食盐等混合，不断揉制，再用铁刷压制，使螺丝肉质疏松开，并与其它食材充分接触混匀，用保鲜膜封存腌制15~20分钟，再蒸制7~8成熟，均匀涂抹玫瑰露，烤箱烤制表皮微焦；
（3）、将山核桃和大麦青粒混合炒制，不断翻炒使其受热均匀，至其略显焦黄，取出打磨成粉，并与鲜藕汁、大豆蛋白、步骤1、步骤2等混合，沸水浴加热25~30分钟，榨成匀浆，冷却至室温后加入营养添加液，调和均匀，低温冷藏。
莲藕的营养价值很高，富含铁、钙等微量元素，植物蛋白质、维生素以及淀粉含量也很丰富，有明显的补益气血，增强人体免疫力作用。故中医称其：“主补中养神，益气力”。莲藕中含有黏液蛋白和膳食纤维，能与人体内胆酸盐，食物中的胆固醇及甘油三酯结合，使其从粪便中排出，从而减少脂类的吸收。莲藕散发出一种独特清香，还含有鞣质，有一定健脾止泻作用，能增进食欲，促进消化，开胃健中，有益于胃纳不佳，食欲不振者恢复健康。莲藕含有大量的单宁酸，有收缩血管作用，可用来止血。藕还能凉血，散血，中医认为其止血而不留瘀，是热病血症的食疗佳品。
山桃仁含有比较丰富的蛋白质以及脂肪，还有丰富的矿物质以及维生素，还含有其他的一些元素，例如碳水化合物、磷、铁、硫胺素、尼克酸等，其中，脂肪里面含有一种叫做亚油酸，它有着很高的营养价值。亚油酸，他是人体的必需脂肪酸，是人体理想的肌肤美容剂；核桃中丰富的钙、锌、磷、钾等多种微量元素，可为婴幼儿的骨骼发育和牙齿生长提供必要营养；核桃丰富的维生素B族和维生素E，可以减缓细胞老化，有健脑，增强记忆力和延缓衰老的作用。
银耳是一种常见的菌类食物，银耳的营养成分相当丰富，在银耳中含有蛋白质、脂肪和多种氨基酸、矿物质及肝糖。银耳蛋白质中含有17种氨基酸，人体所必需的氨基酸中的3/4银耳都能提供；银耳还含有多种矿物质，如钙、磷、铁、钾、钠、镁、硫等，其中钙、铁的含量很高；其含有天然植物性胶质，可以起到益气清肠、滋阴润肺的作用，长期食用可以达到祛除黄褐斑等效果。
党参含多糖类、酚类、甾醇、挥发油、维生素B1、B2，多种人体必须的氨基酸、黄芩素葡萄糖甙、皂甙及微量生物碱、微量元素等。性平、味甘、微酸，归脾、肺经。可用于脾肺虚弱，气短心悸，食少便溏，虚喘咳嗽，内热消渴；对神经系统有兴奋作用，能增强机体抵抗力；能扩张周围血管而降低血压，又可抑制肾上腺素的升压作用；党参的主要功效是补中益气，健脾益肺。
本发明的优点是：
1、本发明保留了莲藕等新鲜原料的天然成分，特别是莲藕中丰富的蛋白质、碳水化合物等营养成分，老幼皆宜饮用。
2、本发明的一种益脑补铁养胃核桃玫瑰莲藕汁不添加色素和防腐剂，属于安全无毒高营养的绿色食品，可放心饮用。
3、本发明具有增强机体抵抗力、健脾益肺、益气清肠、开胃助消化、健脑、缓解压力、调节血压、健齿益骨等作用。
4、本发明所采用的制备方法具有简单易懂，易于操作等特点，同时具有润色、调香、均质等作用，使成品更加精美诱人。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种益脑补铁养胃核桃玫瑰莲藕汁，其特征在于它是由下述重量份原料制成：
鲜藕汁300~350、米酒20~25、地瓜叶梗10~15、大豆蛋白30~35、玉米胚芽30~35、大麦青粒30~35、菠菜根20~25、螺丝肉15~20、香椿芽5~7、玫瑰露3~5、食盐7~9、山核桃仁15~20、营养添加液15~17和水适量；
所述营养添加液，其特征在于是由下述重量份原料制成：竹笋壳提取物10~13、葵花叶5~7、党参10~12、椰子油5~7、银耳粉9~11、茯苓5~7、灵芝3~5、话梅肉9~12、香芹叶5~7、蟹壳微粉5~7、鱼皮胶11~13、纤维素酶1~2和水适量；
诉述营养添加液的制备方法：
（1）、将党参、茯苓、灵芝等风干研磨成粉，过20~30目筛，再加入话梅肉和3~5倍水熬煮，至剩余1倍水量，停止加热；
（2）、将竹笋壳提取物、葵花叶、椰子油、银耳粉、香芹叶等混合，榨汁，再加入纤维素酶、步骤1和3~5倍量水等混合均匀，调节PH至7.5~7.8，于28~32℃的环境中酶解2~3天；
（3）、将步骤2取出后进行低温灭菌，再用纱布过滤，收集滤液，然后向滤液中加入蟹壳微粉、鱼皮胶等，调和均匀，加热煮至沸腾。
一种益脑补铁养胃核桃玫瑰莲藕汁的制备方法，包括以下步骤：
（1）、将地瓜梗、米酒、玉米胚芽、菠菜根等混合，用瓷罐密封，窖制3~5天，然后榨成浆，加入2~3倍量水浸润，搅拌，然后过滤，收集滤液，于0℃冷藏；
（2）、将香椿芽用开水焯烫后沥干水，切成碎末和螺丝肉、食盐等混合，不断揉制，再用铁刷压制，使螺丝肉质疏松开，并与其它食材充分接触混匀，用保鲜膜封存腌制15~20分钟，再蒸制7~8成熟，均匀涂抹玫瑰露，烤箱烤制表皮微焦；
（3）、将山核桃和大麦青粒混合炒制，不断翻炒使其受热均匀，至其略显焦黄，取出打磨成粉，并与鲜藕汁、大豆蛋白、步骤1、步骤2等混合，沸水浴加热25~30分钟，榨成匀浆，冷却至室温后加入营养添加液，调和均匀，低温冷藏。
Claims (2)
1.一种益脑补铁养胃核桃玫瑰莲藕汁，其特征在于它是由下述重量份原料制成：
鲜藕汁300~350、米酒20~25、地瓜叶梗10~15、大豆蛋白30~35、玉米胚芽30~35、大麦青粒30~35、菠菜根20~25、螺丝肉15~20、香椿芽5~7、玫瑰露3~5、食盐7~9、山核桃仁15~20、营养添加液15~17和水适量；
所述营养添加液，其特征在于是由下述重量份原料制成：竹笋壳提取物10~13、葵花叶5~7、党参10~12、椰子油5~7、银耳粉9~11、茯苓5~7、灵芝3~5、话梅肉9~12、香芹叶5~7、蟹壳微粉5~7、鱼皮胶11~13、纤维素酶1~2和水适量；
诉述营养添加液的制备方法：
（1）、将党参、茯苓、灵芝等风干研磨成粉，过20~30目筛，再加入话梅肉和3~5倍水熬煮，至剩余1倍水量，停止加热；
（2）、将竹笋壳提取物、葵花叶、椰子油、银耳粉、香芹叶等混合，榨汁，再加入纤维素酶、步骤1和3~5倍量水等混合均匀，调节PH至7.5~7.8，于28~32℃的环境中酶解2~3天；
（3）、将步骤2取出后进行低温灭菌，再用纱布过滤，收集滤液，然后向滤液中加入蟹壳微粉、鱼皮胶等，调和均匀，加热煮至沸腾。
2.根据权利要求1所述的一种益脑补铁养胃核桃玫瑰莲藕汁，其特征在于是由下列步骤制成的：
（1）、将地瓜梗、米酒、玉米胚芽、菠菜根等混合，用瓷罐密封，窖制3~5天，然后榨成浆，加入2~3倍量水浸润，搅拌，然后过滤，收集滤液，于0℃冷藏；
（2）、将香椿芽用开水焯烫后沥干水，切成碎末和螺丝肉、食盐等混合，不断揉制，再用铁刷压制，使螺丝肉质疏松开，并与其它食材充分接触混匀，用保鲜膜封存腌制15~20分钟，再蒸制7~8成熟，均匀涂抹玫瑰露，烤箱烤制表皮微焦；
（3）、将山核桃和大麦青粒混合炒制，不断翻炒使其受热均匀，至其略显焦黄，取出打磨成粉，并与鲜藕汁、大豆蛋白、步骤1、步骤2等混合，沸水浴加热25~30分钟，榨成匀浆，冷却至室温后加入营养添加液，调和均匀，低温冷藏。
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| CN104187939A (zh) * | 2014-08-06 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | 一种莲藕红豆苹果汁 |
| CN104187945A (zh) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | 一种银耳紫薯柠檬汁 |
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| CN104187945A (zh) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | 一种银耳紫薯柠檬汁 |
| CN104187939A (zh) * | 2014-08-06 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | 一种莲藕红豆苹果汁 |
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Application publication date: 20150527 |