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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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
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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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