CN105309986A - 一种山药蜂蜜固体饮料及其制备方法 - Google Patents
一种山药蜂蜜固体饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种山药蜂蜜固体饮料及其制备方法,其由以下原料制成:山药20-30、蜂蜜200-210、桦树汁80-100、金花葵3-4、山茱萸2-4、阿胶1-2、罗汉果花2-3、青稞麦芽8-10、苹果纤维粉8-10、椰肉12-15、牛奶8-10、牛骨髓粉2-3、亚答子8-10、β-环状糊精80-90。本发明制得的山药蜂蜜固体饮料,最大程度保留蜂蜜、桦树汁营养保健价值,同时添加山药、青稞麦芽等营养成分,赋予果乳、麦芽焦香风味,配方还添加多中药有益成分,协同作用,具有养胃补肾、益气补血等功效,调节人体内分泌、免疫力,增加人体抗力,改善心脑血管及微循环功能,增强机体抗氧化能力,有益人体健康。
Description
技术领域
本发明涉及一种山药蜂蜜固体饮料及其制备方法,属于食品加工技术领域。
背景技术
蜂蜜是一种营养丰富的天然滋养食品,也是最常用的滋补品之一。据分析,含有与人体血清浓度相近的多种无机盐和维生素、铁、钙、铜、锰、钾、磷等多种有机酸和有益人体健康的微量元素,以及果糖、葡萄糖、淀粉酶、氧化酶、还原酶等,具有滋养、润燥、解毒、美白养颜、润肠通便之功效,对少年儿童咳嗽治疗效果很好。
桦树汁是白桦树干中流出的汁液,透明无色或略带微黄。桦树汁富含人体所需的钙、镁、锌、铁等19种微量元素和12种氨基酸及多种维生素。桦树液含有糖类、氨基酸、维生素、微量的矿质元素和芳香物质等,可活化机体分泌的机能,预防草酸化合物的沉淀,增加神经功能,对动脉硬化、脑血栓、抗疲劳、抗衰老有一定的效果,它含有的木糖醇可以作为糖尿病人的糖的代替品;据日本、俄罗斯学者研究表明:桦树液提取物可有效的治疗癌症;桦树液中含有芳香油、桦树醇、皂角甙等化合物,可治疗外伤、浮肿、湿疹、关节炎、具有除粉刺和雀斑的功效,因此被誉为液体黄金。
随着人民生活水平的提高,功能性食品越来越受到较高的重视,天然的健康
型食品能够让大众更容易接受,因此本发明以蜂蜜、桦树汁为原料,利用冷冻干燥技术,在保证蜂蜜风味以及营养不损失的情况下研制新型蜂蜜固体饮料,便于储存、运输,食用方便,丰富蜂蜜饮品的种类,同时调节改善机体功能,有益人体健康。
发明内容
本发明的目的在于提供一种山药蜂蜜固体饮料及其制备方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种山药蜂蜜固体饮料,是由下述重量份的原料制成:
山药20-30、蜂蜜200-210、桦树汁80-100、金花葵3-4、山茱萸2-4、阿胶1-2、罗汉果花2-3、青稞麦芽8-10、苹果纤维粉8-10、椰肉12-15、牛奶8-10、牛骨髓粉2-3、亚答子8-10、β-环状糊精80-90。
所述的山药蜂蜜固体饮料的制备方法,包括以下步骤:
(1)、将山药去皮切块洗净,放入沸水漂煮2-3分钟,捞出放入含有0.2-0.3%柠檬酸的冰水中浸制冷却,捞出沥干,与椰肉、亚答子一并打制成浆,加入牛奶搅拌均匀,在70-80℃下煮至10-15分钟,冻干精磨过200目筛,得山药果奶粉;
(2)、将金花葵、山茱萸、阿胶、罗汉果花加入少量米酒润湿均匀,放入蒸帘大火蒸制12-15分钟,捞出绞制成末,加6-8倍水煎煮35-40分钟,过滤分离,得滤液,滤渣加入桦树汁搅拌均匀,加热至75-80℃保温20-30分钟,过滤去渣,与滤液合并,得保健桦树汁;
(3)、将青稞麦芽除杂洗净,放入含有0.2-0.3%维生素C的水中浸制1-2小时,脱水沥干,放入微波烘箱,在180-200℃下烘制出香,粉碎制80-100目,加入保健桦树汁搅拌均匀,浸制30-40分钟,在80-90℃下加入浆液重量的2-4%的α-淀粉酶,保温酶解40-60分钟,过滤去渣,得麦芽茶汁;
(4)、将麦芽茶汁、苹果纤维粉、牛骨髓粉、山药果奶粉混合均匀,在真空度为-0.05~-0.1Mpa,温度为80-90℃下真空浓缩至固形物浓度为60-65%,与蜂蜜、β-环状糊精混合,搅拌至稠滑状,均匀平铺在底面光滑的容器中,厚度2-2.5mm,预冷冻20-24h,真空冷冻干燥14-16小时,破碎研磨成粉,过80-100目筛,即得。
本发明的有益效果:
本发明制得的山药蜂蜜固体饮料,最大程度保留蜂蜜、桦树汁营养保健价值,同时添加山药、青稞麦芽等营养成分,赋予果乳、麦芽焦香风味,配方还添加多中药有益成分,协同作用,具有养胃补肾、益气补血等功效,调节人体内分泌、免疫力,增加人体抗力,改善心脑血管及微循环功能,增强机体抗氧化能力,有益人体健康。
具体实施方式
一种山药蜂蜜固体饮料,是由下述重量份的原料制成:
山药20、蜂蜜200、桦树汁80、金花葵3、山茱萸2、阿胶1、罗汉果花2、青稞麦芽8、苹果纤维粉8、椰肉12、牛奶8、牛骨髓粉2、亚答子8、β环状糊精80。
一种所述的山药蜂蜜固体饮料的制备方法,包括以下步骤:
(1)、将山药去皮切块洗净,放入沸水漂煮2分钟,捞出放入含有0.2%柠檬酸的冰水中浸制冷却,捞出沥干,与椰肉、亚答子一并打制成浆,加入牛奶搅拌均匀,在70℃下煮至10分钟,冻干精磨过200目筛,得山药果奶粉;
(2)、将金花葵、山茱萸、阿胶、罗汉果花加入少量米酒润湿均匀,放入蒸帘大火蒸制12分钟,捞出绞制成末,加6倍水煎煮35分钟,过滤分离,得滤液,滤渣加入桦树汁搅拌均匀,加热至75℃保温20分钟,过滤去渣,与滤液合并,得保健桦树汁;
(3)、将青稞麦芽除杂洗净,放入含有0.2%维生素C的水中浸制1小时,脱水沥干,放入微波烘箱,在180℃下烘制出香,粉碎制80目,加入保健桦树汁搅拌均匀,浸制30分钟,在80℃下加入浆液重量的2%的α淀粉酶,保温酶解40分钟,过滤去渣,得麦芽茶汁;
(4)、将麦芽茶汁、苹果纤维粉、牛骨髓粉、山药果奶粉混合均匀,在真空度为Mpa,温度为80℃下真空浓缩至固形物浓度为60%,与蜂蜜、β环状糊精混合,搅拌至稠滑状,均匀平铺在底面光滑的容器中,厚度2mm,预冷冻20h,真空冷冻干燥14小时,破碎研磨成粉,过80目筛,即得。
Claims (2)
1.一种山药蜂蜜固体饮料,其特征在于,是由下述重量份的原料制成:
山药20-30、蜂蜜200-210、桦树汁80-100、金花葵3-4、山茱萸2-4、阿胶1-2、罗汉果花2-3、青稞麦芽8-10、苹果纤维粉8-10、椰肉12-15、牛奶8-10、牛骨髓粉2-3、亚答子8-10、β-环状糊精80-90。
2.一种如权利要求1所述的山药蜂蜜固体饮料的制备方法,其特征在于包括以下步骤:
(1)、将山药去皮切块洗净,放入沸水漂煮2-3分钟,捞出放入含有0.2-0.3%柠檬酸的冰水中浸制冷却,捞出沥干,与椰肉、亚答子一并打制成浆,加入牛奶搅拌均匀,在70-80℃下煮至10-15分钟,冻干精磨过200目筛,得山药果奶粉;
(2)、将金花葵、山茱萸、阿胶、罗汉果花加入少量米酒润湿均匀,放入蒸帘大火蒸制12-15分钟,捞出绞制成末,加6-8倍水煎煮35-40分钟,过滤分离,得滤液,滤渣加入桦树汁搅拌均匀,加热至75-80℃保温20-30分钟,过滤去渣,与滤液合并,得保健桦树汁;
(3)、将青稞麦芽除杂洗净,放入含有0.2-0.3%维生素C的水中浸制1-2小时,脱水沥干,放入微波烘箱,在180-200℃下烘制出香,粉碎制80-100目,加入保健桦树汁搅拌均匀,浸制30-40分钟,在80-90℃下加入浆液重量的2-4%的α-淀粉酶,保温酶解40-60分钟,过滤去渣,得麦芽茶汁;
(4)、将麦芽茶汁、苹果纤维粉、牛骨髓粉、山药果奶粉混合均匀,在真空度为-0.05~-0.1Mpa,温度为80-90℃下真空浓缩至固形物浓度为60-65%,与蜂蜜、β-环状糊精混合,搅拌至稠滑状,均匀平铺在底面光滑的容器中,厚度2-2.5mm,预冷冻20-24h,真空冷冻干燥14-16小时,破碎研磨成粉,过80-100目筛,即得。
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