CN105029558A - 一种圣女果酸味燕麦饮料及其制备方法 - Google Patents
一种圣女果酸味燕麦饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种圣女果酸味燕麦饮料及其制备方法，是由下述重量份的原料制成：生燕麦片200-210、羧甲基纤维素钠0.4-0.5、黄原胶0.15-0.16、单甘脂0.2-0.3、蔗糖酯0.15-0.16、蔗糖5-6、乳酸3-4、虾仁7-8、甘蔗汁9-10、苹果粉4-5、小麦胚芽油15-18、紫甘蓝1-2、豆角籽2-3、核桃油1-2、香菇4-5、圣女果汁14-16、蒲公英1-2、马齿苋1-2、沙参1-2、麦门冬1-1.5、紫苏1-1.5、水适量；本发明将燕麦片先清水浸泡，再放混合浆液中浸泡，使混合浆液的营养和口味很好的浸入燕麦片中，口感独特，加入的中药具有清热解毒、养阴生津，润肺清心的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种圣女果酸味燕麦饮料及其制备方法。
背景技术
燕麦是一种低糖、高营养、高能食品。燕麦性味甘平。能益脾养心、敛汗。有较高的营养价值。可用于体虚自汗、盗汗或肺结核病人。燕麦富含膳食纤维，能促进肠胃蠕动，利于排便，热量低，升糖指数低，降脂降糖，也是高档补品之一。
谷粒供磨面食用，或作饲料，营养价值很高。在中国人日常食用的小麦、稻米、玉米等9种食粮中，以燕麦的经济价值最高，其主要表现在营养、医疗保健和饲用价值均高。燕麦中的β-葡聚糖可减缓血液中葡萄糖含量的增加，预防和控制肥胖症、糖尿病及心血管疾病。燕麦富含的膳食纤维具有清理肠道垃圾的作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种圣女果酸味燕麦饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种圣女果酸味燕麦饮料，是由下述重量份的原料制成：生燕麦片200-210、羧甲基纤维素钠0.4-0.5、黄原胶0.15-0.16、单甘脂0.2-0.3、蔗糖酯0.15-0.16、蔗糖5-6、乳酸3-4、虾仁7-8、甘蔗汁9-10、苹果粉4-5、小麦胚芽油15-18、紫甘蓝1-2、豆角籽2-3、核桃油1-2、香菇4-5、圣女果汁14-16、蒲公英1-2、马齿苋1-2、沙参1-2、麦门冬1-1.5、紫苏1-1.5、水适量；
一种圣女果酸味燕麦饮料的制备方法，包括以下步骤：（1）将蒲公英、马齿苋、沙参、麦门冬、紫苏混合加入15-20倍的水熬煮30-40分钟，过滤得药液；
（2）将虾仁放在甘蔗汁内煮15-20分钟后捞出，再拌上苹果粉，再放到烧热的小麦胚芽油内炸3-4分钟，再烘干磨成粉；
（3）将香菇切碎并与紫甘蓝、豆角籽混合放到烧热的核桃油内翻炒6-7分钟，再加入圣女果汁加热煮8-10分钟，再打成浆，喷雾干燥得粉末；
（4）将羧甲基纤维素钠、黄原胶、单甘脂、蔗糖酯、蔗糖、乳酸溶解后再均匀混合得稳定剂，将生燕麦片放到烤箱内，先在140℃温度下烘烤4-5分钟，再在160℃温度下烘烤4-5分钟，再将燕麦片放到清水内浸泡3-4小时后捞出；
（5）将（1）（2）（3）中所得物均匀混合得混合料，再向混合料中加入等于燕麦片量的15-18倍的水混合均匀得混合浆液，将（4）中燕麦片放到混合浆液中浸泡3-4小时，再混合磨成浓浆，过滤除渣，再将（4）中稳定剂与浓浆均匀混合，再灌装、封口、灭菌，即得。
本发明的优点是：本发明将燕麦片先清水浸泡，再放混合浆液中浸泡，使混合浆液的营养和口味很好的浸入燕麦片中，口感独特，加入的中药具有清热解毒、养阴生津，润肺清心的功效，将香菇切碎并与紫甘蓝、豆角籽混合放到烧热的核桃油内翻炒，再加入圣女果汁加热煮，再打成浆，喷雾干燥得粉末，得到的粉末营养香浓，将生燕麦片先140度烘烤，再160度烘烤，防止烘烤过度，使烘烤的颜色亮黄，香味浓郁，口感香脆。
具体实施方式
一种圣女果酸味燕麦饮料，是由下述重量份的原料制成：生燕麦片210、羧甲基纤维素钠0.5、黄原胶0.16、单甘脂0.3、蔗糖酯0.16、蔗糖6、乳酸4、虾仁8、甘蔗汁10、苹果粉5、小麦胚芽油18、紫甘蓝2、豆角籽3、核桃油2、香菇5、圣女果汁16、蒲公英2、马齿苋2、沙参2、麦门冬1.5、紫苏1.5、水适量；
一种圣女果酸味燕麦饮料的制备方法，包括以下步骤：（1）将蒲公英、马齿苋、沙参、麦门冬、紫苏混合加入20倍的水熬煮40分钟，过滤得药液；
（2）将虾仁放在甘蔗汁内煮20分钟后捞出，再拌上苹果粉，再放到烧热的小麦胚芽油内炸4分钟，再烘干磨成粉；
（3）将香菇切碎并与紫甘蓝、豆角籽混合放到烧热的核桃油内翻炒7分钟，再加入圣女果汁加热煮10分钟，再打成浆，喷雾干燥得粉末；
（4）将羧甲基纤维素钠、黄原胶、单甘脂、蔗糖酯、蔗糖、乳酸溶解后再均匀混合得稳定剂，将生燕麦片放到烤箱内，先在140℃温度下烘烤5分钟，再在160℃温度下烘烤5分钟，再将燕麦片放到清水内浸泡4小时后捞出；
（5）将（1）（2）（3）中所得物均匀混合得混合料，再向混合料中加入等于燕麦片量的18倍的水混合均匀得混合浆液，将（4）中燕麦片放到混合浆液中浸泡4小时，再混合磨成浓浆，过滤除渣，再将（4）中稳定剂与浓浆均匀混合，再灌装、封口、灭菌，即得。
Claims (2)
1.一种圣女果酸味燕麦饮料，其特征在于是由下述重量份的原料制成：生燕麦片200-210、羧甲基纤维素钠0.4-0.5、黄原胶0.15-0.16、单甘脂0.2-0.3、蔗糖酯0.15-0.16、蔗糖5-6、乳酸3-4、虾仁7-8、甘蔗汁9-10、苹果粉4-5、小麦胚芽油15-18、紫甘蓝1-2、豆角籽2-3、核桃油1-2、香菇4-5、圣女果汁14-16、蒲公英1-2、马齿苋1-2、沙参1-2、麦门冬1-1.5、紫苏1-1.5、水适量。
2.根据权利要求1所述的一种圣女果酸味燕麦饮料的制备方法，其特征在于包括以下步骤：（1）将蒲公英、马齿苋、沙参、麦门冬、紫苏混合加入15-20倍的水熬煮30-40分钟，过滤得药液；
（2）将虾仁放在甘蔗汁内煮15-20分钟后捞出，再拌上苹果粉，再放到烧热的小麦胚芽油内炸3-4分钟，再烘干磨成粉；
（3）将香菇切碎并与紫甘蓝、豆角籽混合放到烧热的核桃油内翻炒6-7分钟，再加入圣女果汁加热煮8-10分钟，再打成浆，喷雾干燥得粉末；
（4）将羧甲基纤维素钠、黄原胶、单甘脂、蔗糖酯、蔗糖、乳酸溶解后再均匀混合得稳定剂，将生燕麦片放到烤箱内，先在140℃温度下烘烤4-5分钟，再在160℃温度下烘烤4-5分钟，再将燕麦片放到清水内浸泡3-4小时后捞出；
（5）将（1）（2）（3）中所得物均匀混合得混合料，再向混合料中加入等于燕麦片量的15-18倍的水混合均匀得混合浆液，将（4）中燕麦片放到混合浆液中浸泡3-4小时，再混合磨成浓浆，过滤除渣，再将（4）中稳定剂与浓浆均匀混合，再灌装、封口、灭菌，即得。
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