CN104987997A - 一种滋肾柚子茶米酒及其制备方法 - Google Patents

一种滋肾柚子茶米酒及其制备方法 Download PDF

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CN104987997A
CN104987997A CN201510336164.6A CN201510336164A CN104987997A CN 104987997 A CN104987997 A CN 104987997A CN 201510336164 A CN201510336164 A CN 201510336164A CN 104987997 A CN104987997 A CN 104987997A
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刘伟
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Abstract

本发明公开了一种滋肾柚子茶米酒，是由下述重量份的原料制成：柚子肉70-80、椰肉20-30、桑葚60-70、山莓30-40、红薯30-40、紫米40-50、花生仁10-20、黄精1-2、紫花地丁4-5、马兰3-4、牛蒡叶7-8、山莓叶6-7、罗汉果4-5、增香粉20-30、苦丁茶汁适量、荷叶适量、糯米酒适量；本发明以柚子肉、椰肉、桑葚、山莓为主料，辅以红薯、紫米、苦丁茶加工制成茶米酒，配方合理、营养丰富、口感醇厚柔和，椰香、茶香与酒香融为一体，风味独特，长期饮用具有降压降糖、滋肾润肺、补脾益气、减肥抗癌、提高免疫等功效。

Description

一种滋肾柚子茶米酒及其制备方法
技术领域
本发明涉及一种保健酒，尤其涉及一种滋肾柚子茶米酒及其制备方法。
背景技术
成熟的桑葚色泽紫红，美味多汁、酸甜可口，更具有补肝益肾、生津润肠、乌发明目、延缓衰老等功效，其不但可以鲜食，晒干后可作为药材使用，是一种营养丰富的药食两用果实，为此本发明以桑葚为原料提供一种保健酒。 
发明内容
本发明克服了现有技术不足，提供了一种滋肾柚子茶米酒及其制备方法。
本发明是通过以下技术方案实现的：
一种滋肾柚子茶米酒，是由下述重量份的原料制成：
柚子肉70-80、椰肉20-30、桑葚60-70、山莓30-40、红薯30-40、紫米40-50、花生仁10-20、黄精1-2、紫花地丁4-5、马兰3-4、牛蒡叶7-8、山莓叶6-7、罗汉果4-5、增香粉20-30、苦丁茶汁适量、荷叶适量、糯米酒适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2-3，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子7-8成满，盖上椰盖，水浴加热至沸腾，保温20-30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
一种滋肾柚子茶米酒制备方法，包括以下步骤：
（1）将新鲜的桑葚、山莓去蒂洗净，与新鲜柚子肉、椰肉混合，倒入1-2倍苦丁茶汁进行磨浆，小火煮沸30-40分钟，冷却后加入浆重0.1-0.2%的果胶酶，在25-30℃下酶解至完全，灭酶后离心分离，得到果汁；
（2）将红薯去皮切块后洗净沥干，用新鲜荷叶包裹，送入蒸锅蒸制，大火蒸熟，取出冷却，除去荷叶，将红薯冷冻干燥后粉碎，得到红薯粉；
（3）将紫米、花生仁拣杂淘洗干净，用苦丁茶汁浸泡6-7小时，捞出沥干，送入锅中，小火翻炒至熟香，冷却后超微粉碎，得到粉料；
（4）将黄精、紫花地丁、马兰、牛蒡叶、山莓叶、罗汉果混合粉碎，加入7-8倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（5）将上述果汁、红薯粉、粉料、中药粉与增香粉混合均匀，送入8-10倍糯米酒中，在15-20℃下密封陈酿，每隔4-5天摇晃1次，30-40天后即可取出饮用。
与现有技术相比，本发明的优点是：
本发明以柚子肉、椰肉、桑葚、山莓为主料，辅以红薯、紫米、苦丁茶加工制成茶米酒，配方合理、营养丰富、口感醇厚柔和，椰香、茶香与酒香融为一体，风味独特，长期饮用具有降压降糖、滋肾润肺、补脾益气、减肥抗癌、提高免疫等功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种滋肾柚子茶米酒，是由下述重量（斤）的原料制成：
柚子肉70、椰肉20、桑葚60、山莓30、红薯30、紫米40、花生仁10、黄精1、紫花地丁4、马兰3、牛蒡叶7、山莓叶6、罗汉果4、增香粉20、苦丁茶汁适量、荷叶适量、糯米酒适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子8成满，盖上椰盖，水浴加热至沸腾，保温30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
一种滋肾柚子茶米酒制备方法，包括以下步骤：
（1）将新鲜的桑葚、山莓去蒂洗净，与新鲜柚子肉、椰肉混合，倒入1倍苦丁茶汁进行磨浆，小火煮沸30分钟，冷却后加入浆重0.1%的果胶酶，在25℃下酶解至完全，灭酶后离心分离，得到果汁；
（2）将红薯去皮切块后洗净沥干，用新鲜荷叶包裹，送入蒸锅蒸制，大火蒸熟，取出冷却，除去荷叶，将红薯冷冻干燥后粉碎，得到红薯粉；
（3）将紫米、花生仁拣杂淘洗干净，用苦丁茶汁浸泡6小时，捞出沥干，送入锅中，小火翻炒至熟香，冷却后超微粉碎，得到粉料；
（4）将黄精、紫花地丁、马兰、牛蒡叶、山莓叶、罗汉果混合粉碎，加入7倍清水，文火煎煮1小时，过滤，滤液喷雾干燥，得到中药粉；
（5）将上述果汁、红薯粉、粉料、中药粉与增香粉混合均匀，送入8倍糯米酒中，在15℃下密封陈酿，每隔5天摇晃1次，40天后即可取出饮用。

Claims (2)

1.一种滋肾柚子茶米酒，其特征在于是由下述重量份的原料制成：
柚子肉70-80、椰肉20-30、桑葚60-70、山莓30-40、红薯30-40、紫米40-50、花生仁10-20、黄精1-2、紫花地丁4-5、马兰3-4、牛蒡叶7-8、山莓叶6-7、罗汉果4-5、增香粉20-30、苦丁茶汁适量、荷叶适量、糯米酒适量；
所述增香粉是由下述重量比的原料制成：荷花：梅花：千日红：金银花：菜芙蓉花：脱脂奶粉=1：1：1：1：1：2-3，蜂蜜和椰子适量；
所述增香粉的制备方法：（1）将新鲜的五种花原料去杂洗净后沥干，再将新鲜椰子顶端开口，保留椰盖，放入沥干的花原料，加入脱脂奶粉，倒入清水至椰子7-8成满，盖上椰盖，水浴加热至沸腾，保温20-30分钟；
（2）将上述煮好的椰子取出冷却，倒出椰子内所有原料，与适量蜂蜜混合，搅拌均匀后冷冻干燥，将冻干物超微粉碎，得到增香粉。
2.一种如权利要求1所述的滋肾柚子茶米酒制备方法，其特征在于包括以下步骤：
（1）将新鲜的桑葚、山莓去蒂洗净，与新鲜柚子肉、椰肉混合，倒入1-2倍苦丁茶汁进行磨浆，小火煮沸30-40分钟，冷却后加入浆重0.1-0.2%的果胶酶，在25-30℃下酶解至完全，灭酶后离心分离，得到果汁；
（2）将红薯去皮切块后洗净沥干，用新鲜荷叶包裹，送入蒸锅蒸制，大火蒸熟，取出冷却，除去荷叶，将红薯冷冻干燥后粉碎，得到红薯粉；
（3）将紫米、花生仁拣杂淘洗干净，用苦丁茶汁浸泡6-7小时，捞出沥干，送入锅中，小火翻炒至熟香，冷却后超微粉碎，得到粉料；
（4）将黄精、紫花地丁、马兰、牛蒡叶、山莓叶、罗汉果混合粉碎，加入7-8倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（5）将上述果汁、红薯粉、粉料、中药粉与增香粉混合均匀，送入8-10倍糯米酒中，在15-20℃下密封陈酿，每隔4-5天摇晃1次，30-40天后即可取出饮用。
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CN105886299A (zh) * 2016-06-29 2016-08-24 贵州蛮王酒业有限公司 一种柚子茶酒
CN106065387A (zh) * 2016-08-01 2016-11-02 阜阳市鸿福农业科技股份有限公司 一种补肝益肾野草莓起泡酒及其制备方法
CN106318778A (zh) * 2016-08-31 2017-01-11 沈飞 一种黄精保健酒及其酿制方法
CN107751500A (zh) * 2017-11-02 2018-03-06 成都金川田农机制造有限公司 一种浓香型蜂蜜柚子茶
CN108949465A (zh) * 2018-06-27 2018-12-07 广西驰胜农业科技有限公司 一种木薯荷叶酒及其制作方法

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CN105886299A (zh) * 2016-06-29 2016-08-24 贵州蛮王酒业有限公司 一种柚子茶酒
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CN107751500A (zh) * 2017-11-02 2018-03-06 成都金川田农机制造有限公司 一种浓香型蜂蜜柚子茶
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