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