CN104651204A - 一种玫瑰莲藕果茶醋 - Google Patents

一种玫瑰莲藕果茶醋 Download PDF

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CN104651204A
CN104651204A CN201510055046.8A CN201510055046A CN104651204A CN 104651204 A CN104651204 A CN 104651204A CN 201510055046 A CN201510055046 A CN 201510055046A CN 104651204 A CN104651204 A CN 104651204A
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马玲
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Abstract

一种玫瑰莲藕果茶醋，由以下重量份原料制成：柿子200-230、橘子300-340、酒曲4-6、莲藕50-55、干玫瑰花10-12、普洱茶8-10、糯米酒95-100、柠檬20-23、蜂王浆20-25、豆浆65-70、西洋参6-7、玉竹5-6、百合6-7、桑葚子6-7等；本发明公开了一种玫瑰莲藕果茶醋，采用玫瑰、普洱茶等配合柿子、橘子制备而成，具有怡人的香气，能够缓和情绪，合理搭配西洋参、玉竹、百合、桑葚子、燕窝等的提取物，具有一定的平衡内分泌、消除疲劳、美容肌肤的功效，特别适合女性饮用。

Description

一种玫瑰莲藕果茶醋
技术领域
    本发明主要涉及果茶醋及其制备技术领域，尤其涉及一种玫瑰莲藕果茶醋。
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，提供一种玫瑰莲藕果茶醋及其制备方法。
本发明是通过以下技术方案实现的：一种玫瑰莲藕果茶醋，由以下重量份原料制成：柿子200-230、橘子300-340、酒曲4-6、莲藕50-55、干玫瑰花10-12、普洱茶8-10、糯米酒95-100、柠檬20-23、蜂王浆20-25、豆浆65-70、西洋参6-7、玉竹5-6、百合6-7、桑葚子6-7、燕窝4-5、地笋子3-4、灯盏花1-2、营养调香剂35-40、米酒糟28-30、醋酸菌菌种4-5、红糖40-100、木瓜适量、干雪蛤粉4-6、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。
一种玫瑰莲藕果醋茶的制备方法，包括以下步骤：
（1）将柿子、橘子洗净，取其果肉，放入榨汁机中榨汁，将所榨果汁与酒曲合并，搅拌均匀后发酵16-18天，得发酵物备用；
（2）将莲藕洗净，放入磨浆机中磨成浆液，将所得浆液倒入锅中，加入干玫瑰花、普洱茶、糯米酒、适量水，煮沸后停止加热，继续焖润30-35分钟，过滤，取滤液备用；
（3）将柠檬洗净，取其果肉，搅碎后放置于容器中，倒入豆浆、蜂王浆，搅拌均匀后，对其加热，加热时不断搅拌，待香气浓郁时，过滤，取滤液备用；
（4）将西洋参、玉竹、百合、桑葚子、燕窝、地笋子、灯盏花用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，加入干雪蛤粉，搅拌均匀，将木瓜放入蒸屉中焖蒸15-20分钟，取出木瓜中所有物料，放入离心机中离心分离，再过滤，得到果醋备用；
（6）将步骤2中的滤液、步骤3中的滤液与中药提取液、剩余原料中除水、木瓜外的其他物料合并，充分搅拌，混匀后灌装即可。
发明优点：本发明公开了一种玫瑰莲藕果茶醋，采用玫瑰、普洱茶等配合柿子、橘子制备而成，具有怡人的香气，能够缓和情绪，合理搭配西洋参、玉竹、百合、桑葚子、燕窝等的提取物，具有一定的平衡内分泌、消除疲劳、美容肌肤的功效，特别适合女性饮用。
具体实施方式
一种玫瑰莲藕果茶醋，由以下重量份（Kg）原料制成：柿子200、橘子300、酒曲4、莲藕50、干玫瑰花10、普洱茶8、糯米酒95、柠檬20、蜂王浆20、豆浆65、西洋参6、玉竹5、百合6、桑葚子6、燕窝4、地笋子3、灯盏花1、营养调香剂35、米酒糟28、醋酸菌菌种4、红糖40、木瓜适量、干雪蛤粉4、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。
一种玫瑰莲藕果醋茶的制备方法，包括以下步骤：
（1）将柿子、橘子洗净，取其果肉，放入榨汁机中榨汁，将所榨果汁与酒曲合并，搅拌均匀后发酵16-18天，得发酵物备用；
（2）将莲藕洗净，放入磨浆机中磨成浆液，将所得浆液倒入锅中，加入干玫瑰花、普洱茶、糯米酒、适量水，煮沸后停止加热，继续焖润30分钟，过滤，取滤液备用；
（3）将柠檬洗净，取其果肉，搅碎后放置于容器中，倒入豆浆、蜂王浆，搅拌均匀后，对其加热，加热时不断搅拌，待香气浓郁时，过滤，取滤液备用；
（4）将西洋参、玉竹、百合、桑葚子、燕窝、地笋子、灯盏花用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，加入干雪蛤粉，搅拌均匀，将木瓜放入蒸屉中焖蒸15分钟，取出木瓜中所有物料，放入离心机中离心分离，再过滤，得到果醋备用；
（6）将步骤2中的滤液、步骤3中的滤液与中药提取液、剩余原料中除水、木瓜外的其他物料合并，充分搅拌，混匀后灌装即可。

Claims (2)

1.一种玫瑰莲藕果茶醋，其特征在于，由以下重量份原料制成：柿子200-230、橘子300-340、酒曲4-6、莲藕50-55、干玫瑰花10-12、普洱茶8-10、糯米酒95-100、柠檬20-23、蜂王浆20-25、豆浆65-70、西洋参6-7、玉竹5-6、百合6-7、桑葚子6-7、燕窝4-5、地笋子3-4、灯盏花1-2、营养调香剂35-40、米酒糟28-30、醋酸菌菌种4-5、红糖40-100、木瓜适量、干雪蛤粉4-6、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所述的一种玫瑰莲藕果醋茶的制备方法，其特征在于，包括以下步骤：
（1）将柿子、橘子洗净，取其果肉，放入榨汁机中榨汁，将所榨果汁与酒曲合并，搅拌均匀后发酵16-18天，得发酵物备用；
（2）将莲藕洗净，放入磨浆机中磨成浆液，将所得浆液倒入锅中，加入干玫瑰花、普洱茶、糯米酒、适量水，煮沸后停止加热，继续焖润30-35分钟，过滤，取滤液备用；
（3）将柠檬洗净，取其果肉，搅碎后放置于容器中，倒入豆浆、蜂王浆，搅拌均匀后，对其加热，加热时不断搅拌，待香气浓郁时，过滤，取滤液备用；
（4）将西洋参、玉竹、百合、桑葚子、燕窝、地笋子、灯盏花用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，加入干雪蛤粉，搅拌均匀，将木瓜放入蒸屉中焖蒸15-20分钟，取出木瓜中所有物料，放入离心机中离心分离，再过滤，得到果醋备用；
（6）将步骤2中的滤液、步骤3中的滤液与中药提取液、剩余原料中除水、木瓜外的其他物料合并，充分搅拌，混匀后灌装即可。
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