CN104997116A - 一种红豆桂圆醋 - Google Patents
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Abstract
一种红豆桂圆醋,由以下重量份原料组成:桑葚300-320、桂圆80-100、黑米10-20、酒曲3-5、葡萄酒酒渣35-37、红豆50-60、酸奶粉10-15、玉米汁100-120、熟地黄4-5、甘草5-6、麦冬4-5、沙棘3-4、红景天5-6、黄芪5-6、太子参5-7等;本发明公开了一种红豆桂圆醋,添加红豆、酸奶等制备而成的汁液,口感酸甜,有红豆的香味和营养,以及熟地黄、甘草、麦冬、沙棘、红景天等提取物的添加,具有一定的滋阴补肾、理气养血的功效。
Description
技术领域
本发明主要涉及保健醋及其制备技术领域,尤其涉及一种红豆桂圆醋。
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,提供一种红豆桂圆醋及其制备方法。
本发明是通过以下技术方案实现的:一种红豆桂圆醋,由以下重量份原料组成:桑葚300-320、桂圆80-100、黑米10-20、酒曲3-5、葡萄酒酒渣35-37、红豆50-60、酸奶粉10-15、玉米汁100-120、熟地黄4-5、甘草5-6、麦冬4-5、沙棘3-4、红景天5-6、黄芪5-6、太子参5-7、茶叶1-4、醋酸菌菌种3-4、菠萝适量、营养液10-12、水适量:
营养液,由以下重量份原料制成:鸡蛋50-60、米酒20-23、木瓜70-80、香蕉45-50、乳粉20-25、乳酸菌2-3、青梅汁100-120、蜂胶液10-15、水适量;
营养液的制备方法:(1)将鸡蛋洗净,鸡蛋液打入容器中,加入米酒,充分搅拌,搅拌均匀后将容器放入锅中蒸熟,将容器中物料取出,放入磨浆机中磨浆,得到浆液备用;
(2)将木瓜、香蕉洗净,取其果肉,搅碎后与乳粉、乳酸菌合并放入容器中,搅拌均匀后发酵2-3天,得到发酵物后,将发酵物放入锅中,倒入青梅汁、蜂胶液,加热煮沸,冷却后过滤,取滤液备用;
(3)将步骤1中的浆液、步骤2中的滤液合并,混合均匀即得营养液。
一种红豆桂圆醋的制备方法,包括以下步骤:
(1)将桂圆肉取出与洗净的桑葚一起放入搅碎机中搅碎,将黑米洗净,蒸熟后与桂圆肉、桑葚、酒曲混合放入容器中,发酵8-10天,得发酵物备用;
(2)将红豆洗净,放入锅中,加入酸奶粉、玉米汁,加热焖煮60-70分钟,过滤,得到红豆酸奶汁备用;
(3)将熟地黄、甘草、麦冬、沙棘、红景天、黄芪、太子参、茶叶用6-9倍量的水提取,过滤,得到提取物备用;
(4)将菠萝洗净,切成两半,去掉部分菠萝肉,取菠萝壳备用;将剩余原料中除水、菠萝外的其他物料与步骤1中发酵物合并,搅拌均匀后放入菠萝壳中,在28-30℃条件下发酵至酸度不再明显增加,取菠萝中所有物料,过滤灭菌后与 红豆酸奶汁、步骤3中提取液合并,搅拌均匀灌装即可。
发明优点:本发明公开了一种红豆桂圆醋,添加红豆、酸奶等制备而成的汁液,口感酸甜,有红豆的香味和营养,以及熟地黄、甘草、麦冬、沙棘、红景天等提取物的添加,具有一定的滋阴补肾、理气养血的功效。
具体实施方式
一种红豆桂圆醋,由以下重量份(Kg)原料组成:桑葚300、桂圆80、黑米10、酒曲3、葡萄酒酒渣35、红豆50、酸奶粉10、玉米汁100、熟地黄4、甘草5、麦冬4、沙棘3、红景天5、黄芪5、太子参5、茶叶1、醋酸菌菌种3、菠萝适量、营养液10、水适量:
营养液,由以下重量份(Kg)原料制成:鸡蛋50、米酒20、木瓜70、香蕉45、乳粉20、乳酸菌2、青梅汁100、蜂胶液10、水适量;
营养液的制备方法:(1)将鸡蛋洗净,鸡蛋液打入容器中,加入米酒,充分搅拌,搅拌均匀后将容器放入锅中蒸熟,将容器中物料取出,放入磨浆机中磨浆,得到浆液备用;
(2)将木瓜、香蕉洗净,取其果肉,搅碎后与乳粉、乳酸菌合并放入容器中,搅拌均匀后发酵2-3天,得到发酵物后,将发酵物放入锅中,倒入青梅汁、蜂胶液,加热煮沸,冷却后过滤,取滤液备用;
(3)将步骤1中的浆液、步骤2中的滤液合并,混合均匀即得营养液。
一种红豆桂圆醋的制备方法,包括以下步骤:
(1)将桂圆肉取出与洗净的桑葚一起放入搅碎机中搅碎,将黑米洗净,蒸熟后与桂圆肉、桑葚、酒曲混合放入容器中,发酵8天,得发酵物备用;
(2)将红豆洗净,放入锅中,加入酸奶粉、玉米汁,加热焖煮60分钟,过滤,得到红豆酸奶汁备用;
(3)将熟地黄、甘草、麦冬、沙棘、红景天、黄芪、太子参、茶叶用6倍量的水提取,过滤,得到提取物备用;
(4)将菠萝洗净,切成两半,去掉部分菠萝肉,取菠萝壳备用;将剩余原料中除水、菠萝外的其他物料与步骤1中发酵物合并,搅拌均匀后放入菠萝壳中,在28℃条件下发酵至酸度不再明显增加,取菠萝中所有物料,过滤灭菌后与 红豆酸奶汁、步骤3中提取液合并,搅拌均匀灌装即可。
Claims (2)
1.一种红豆桂圆醋,其特征在于,由以下重量份原料组成:桑葚300-320、桂圆80-100、黑米10-20、酒曲3-5、葡萄酒酒渣35-37、红豆50-60、酸奶粉10-15、玉米汁100-120、熟地黄4-5、甘草5-6、麦冬4-5、沙棘3-4、红景天5-6、黄芪5-6、太子参5-7、茶叶1-4、醋酸菌菌种3-4、菠萝适量、营养液10-12、水适量:
所述营养液,由以下重量份原料制成:鸡蛋50-60、米酒20-23、木瓜70-80、香蕉45-50、乳粉20-25、乳酸菌2-3、青梅汁100-120、蜂胶液10-15、水适量;
所述营养液的制备方法:(1)将鸡蛋洗净,鸡蛋液打入容器中,加入米酒,充分搅拌,搅拌均匀后将容器放入锅中蒸熟,将容器中物料取出,放入磨浆机中磨浆,得到浆液备用;
(2)将木瓜、香蕉洗净,取其果肉,搅碎后与乳粉、乳酸菌合并放入容器中,搅拌均匀后发酵2-3天,得到发酵物后,将发酵物放入锅中,倒入青梅汁、蜂胶液,加热煮沸,冷却后过滤,取滤液备用;
(3)将步骤1中的浆液、步骤2中的滤液合并,混合均匀即得营养液。
2.如权利要求1所述的一种红豆桂圆醋的制备方法,其特征在于,包括以下步骤:
(1)将桂圆肉取出与洗净的桑葚一起放入搅碎机中搅碎,将黑米洗净,蒸熟后与桂圆肉、桑葚、酒曲混合放入容器中,发酵8-10天,得发酵物备用;
(2)将红豆洗净,放入锅中,加入酸奶粉、玉米汁,加热焖煮60-70分钟,过滤,得到红豆酸奶汁备用;
(3)将熟地黄、甘草、麦冬、沙棘、红景天、黄芪、太子参、茶叶用6-9倍量的水提取,过滤,得到提取物备用;
(4)将菠萝洗净,切成两半,去掉部分菠萝肉,取菠萝壳备用;将剩余原料中除水、菠萝外的其他物料与步骤1中发酵物合并,搅拌均匀后放入菠萝壳中,在28-30℃条件下发酵至酸度不再明显增加,取菠萝中所有物料,过滤灭菌后与 红豆酸奶汁、步骤3中提取液合并,搅拌均匀灌装即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105942108A (zh) * | 2016-06-18 | 2016-09-21 | 侯荣山 | 香蕉茶醋饮料的生产方法 |
CN113040306A (zh) * | 2021-04-26 | 2021-06-29 | 江西水圣实业有限公司 | 一种桂圆沙棘发酵饮品及其制备方法 |
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CN1297037A (zh) * | 1999-11-18 | 2001-05-30 | 陈静 | 红豆果汁醋及生产工艺 |
CN103948098A (zh) * | 2014-03-19 | 2014-07-30 | 桂玉平 | 一种复合果醋饮料及其加工方法 |
CN104611185A (zh) * | 2015-01-24 | 2015-05-13 | 马玲 | 一种荔枝奶酒果醋 |
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Patent Citations (3)
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CN1297037A (zh) * | 1999-11-18 | 2001-05-30 | 陈静 | 红豆果汁醋及生产工艺 |
CN103948098A (zh) * | 2014-03-19 | 2014-07-30 | 桂玉平 | 一种复合果醋饮料及其加工方法 |
CN104611185A (zh) * | 2015-01-24 | 2015-05-13 | 马玲 | 一种荔枝奶酒果醋 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105942108A (zh) * | 2016-06-18 | 2016-09-21 | 侯荣山 | 香蕉茶醋饮料的生产方法 |
CN113040306A (zh) * | 2021-04-26 | 2021-06-29 | 江西水圣实业有限公司 | 一种桂圆沙棘发酵饮品及其制备方法 |
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