CN105394484A - 五味果蔬汁 - Google Patents
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- 240000006079 Schisandra chinensis Species 0.000 title abstract 3
- 235000008422 Schisandra chinensis Nutrition 0.000 title abstract 3
- 235000015192 vegetable juice Nutrition 0.000 title abstract 3
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 13
- 235000010591 Appio Nutrition 0.000 claims abstract description 13
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Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
一种五味果蔬汁,由以下重量份的原料制成:丝瓜藤10份、杏仁2份、黄秋葵15份、木耳10份、芹菜10份;本发明以中草药为基础,精选纯天然植物为原料的药食同源饮品,其配方科学,经现代加工技术制成的产品,效果明显,长期服用无副作用。
Description
技术领域
本发明涉及饮品技术领域,具体涉及一种的五味果蔬汁。
背景技术
中药保健茶是中国传统的特色饮料,也是药茶的主要剂型之一,大多具有疗效显著、易于制作、使用方便等特点,普遍受到人们的喜爱。随着人们生活水平的不断提高,人们的健康意识也不断增强,在茶饮料市场迅速扩大之后,以传统中草药为主要成分的保健茶已成为饮品市场的新亮点。目前,理气化痰、清肺润喉的保健茶开发较少,而且中成药成分较多,药味浓,口感差,不适合天天饮用。
发明内容
本发明所要解决的技术问题在于提供一种组分简单,饮用安全的五味果蔬汁。
本发明所要解决的技术问题采用以下技术方案来实现:
一种五味果蔬汁,由以下重量份的原料制成:丝瓜藤10份、杏仁2份、黄秋葵15份、木耳10份、芹菜10份;
一种五味果蔬汁的制备方法,包括如下步骤:
1)选择新鲜的丝瓜藤、黄秋葵和芹菜,洗净沥干水待用;
2)将木耳和杏仁用温水浸泡30分钟以上,捞出待用;
3)将步骤1)中洗净后的丝瓜藤、黄秋葵和芹菜,以及步骤2)中浸泡好的木耳和杏仁打碎(用榨汁机打碎即可),送入微波处理设备中,保持温度在65℃左右,间隔3分钟微波处理一次,连续进行6-8次;
4)在微波处理后的汁液中按重量比1:4-6的比例加入水,于75℃水浴中混溶1.5小时,然后加入木瓜蛋白酶搅拌均匀并保持温度在40~60℃浸提1~4h,得到提取液待用;
其中木瓜蛋白酶的添加量为每千克水中添加1g;
5)取上述提取液,利用循环水式多用真空泵进行真空抽滤,得到抽滤后的料液,对料液进行杀菌灌装即可。
在步骤5)中灌装前对料液进行调味处理,即在每10升料液中加入调味液10-20毫升,使料液的口感更佳醇和、香甜,提升营养价值,使其适合各类人群饮用。
上述调味液的加工方法为:在50kg温水中加入桔梗100g、荔枝核100g、桔皮100g、芦荟10g、桂花30g、绿茶100g、茼蒿叶20g、辣椒叶50g、人参花50g、南瓜叶150g、全脂乳粉50g、葡萄酒100ml、苦荞麦100g、咖啡豆50g、香椿叶50g、瓜蒌皮30g、苹果醋15ml及蜂蜜100g,密封浸泡2-3天,保持水温在30-35℃,浸泡完成后控出水液,即为调味液;该调味液根据国人口味专门配置,在不掩盖原有风味的基础上,又具有风味特色,且养分含量也较高。
本发明的有益效果是:本发明以中草药为基础,精选纯天然植物为原料的药食同源饮品,其配方科学,经现代加工技术制成的产品,效果明显,长期服用无副作用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种五味果蔬汁,由以下重量份的原料制成:丝瓜藤10kg、杏仁2kg、黄秋葵15kg、木耳10kg、芹菜10kg;
制备方法如下:
1)选择新鲜的丝瓜藤、黄秋葵和芹菜,洗净沥干水待用;
2)将木耳和杏仁用温水浸泡30分钟以上,捞出待用;
3)将步骤1)中洗净后的丝瓜藤、黄秋葵和芹菜,以及步骤2)中浸泡好的木耳和杏仁打碎(用榨汁机打碎即可),送入微波处理设备中,保持温度在65℃左右,间隔3分钟微波处理一次,连续进行6-8次;
4)在微波处理后的汁液中按重量比1:4-6的比例加入水,于75℃水浴中混溶1.5小时,然后加入木瓜蛋白酶搅拌均匀并保持温度在40~60℃浸提1~4h,得到提取液待用;
其中木瓜蛋白酶的添加量为每千克水中添加1g;
5)取上述提取液,利用循环水式多用真空泵进行真空抽滤,得到抽滤后的料液,对料液进行杀菌灌装即可。
实施例2
一种五味果蔬汁,由以下重量份的原料制成:丝瓜藤10kg、杏仁2kg、黄秋葵15kg、木耳10kg、芹菜10kg;
制备方法如下:
1)选择新鲜的丝瓜藤、黄秋葵和芹菜,洗净沥干水待用;
2)将木耳和杏仁用温水浸泡30分钟以上,捞出待用;
3)将步骤1)中洗净后的丝瓜藤、黄秋葵和芹菜,以及步骤2)中浸泡好的木耳和杏仁打碎(用榨汁机打碎即可),送入微波处理设备中,保持温度在65℃左右,间隔3分钟微波处理一次,连续进行6-8次;
4)在微波处理后的汁液中按重量比1:4-6的比例加入水,于75℃水浴中混溶1.5小时,然后加入木瓜蛋白酶搅拌均匀并保持温度在40~60℃浸提1~4h,得到提取液待用;
其中木瓜蛋白酶的添加量为每千克水中添加1g;
5)取上述提取液,在每10升料液中加入调味液10-20毫升,混匀,利用循环水式多用真空泵进行真空抽滤,得到抽滤后的料液,对料液进行杀菌灌装即可。
上述调味液的加工方法为:在50kg温水中加入桔梗100g、荔枝核100g、桔皮100g、芦荟10g、桂花30g、绿茶100g、茼蒿叶20g、辣椒叶50g、人参花50g、南瓜叶150g、全脂乳粉50g、葡萄酒100ml、苦荞麦100g、咖啡豆50g、香椿叶50g、瓜蒌皮30g、苹果醋15ml及蜂蜜100g,密封浸泡2-3天,保持水温在30-35℃,浸泡完成后控出水液,即为调味液;该调味液根据国人口味专门配置,在不掩盖原有风味的基础上,又具有风味特色,且养分含量也较高。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种五味果蔬汁,其特征在于,由以下重量份的原料制成:丝瓜藤10份、杏仁2份、黄秋葵15份、木耳10份、芹菜10份;
制备方法如下:
1)选择新鲜的丝瓜藤、黄秋葵和芹菜,洗净沥干水待用;
2)将木耳和杏仁用温水浸泡30分钟以上,捞出待用;
3)将步骤1)中洗净后的丝瓜藤、黄秋葵和芹菜,以及步骤2)中浸泡好的木耳和杏仁打碎,送入微波处理设备中,保持温度在65℃左右,间隔3分钟微波处理一次,连续进行6-8次;
4)在微波处理后的汁液中按重量比1:4-6的比例加入水,于75℃水浴中混溶1.5小时,然后加入木瓜蛋白酶搅拌均匀并保持温度在40~60℃浸提1~4h,得到提取液待用;
其中木瓜蛋白酶的添加量为每千克水中添加1g;
5)取上述提取液,利用循环水式多用真空泵进行真空抽滤,得到抽滤后的料液,对料液进行杀菌灌装即可。
2.根据权利要求1所述的五味果蔬汁,其特征在于,在步骤5)中灌装前对料液进行调味处理,即在每10升料液中加入调味液10-20毫升;
上述调味液的加工方法为:在50kg温水中加入桔梗100g、荔枝核100g、桔皮100g、芦荟10g、桂花30g、绿茶100g、茼蒿叶20g、辣椒叶50g、人参花50g、南瓜叶150g、全脂乳粉50g、葡萄酒100ml、苦荞麦100g、咖啡豆50g、香椿叶50g、瓜蒌皮30g、苹果醋15ml及蜂蜜100g,密封浸泡2-3天,保持水温在30-35℃,浸泡完成后控出水液,即为调味液。
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CN109393266A (zh) * | 2018-12-25 | 2019-03-01 | 辉县市清荣农林开发专业合作社 | 一种木耳饮料制配方法 |
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Cited By (1)
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CN109393266A (zh) * | 2018-12-25 | 2019-03-01 | 辉县市清荣农林开发专业合作社 | 一种木耳饮料制配方法 |
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