CN105942352A - 一种抑菌消炎抗氧化绿豆醒酒营养冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种抑菌消炎抗氧化绿豆醒酒营养冻及其制备方法,其特征在于是由下列重量份原料组成:绿豆500‑550、麦芽提取液30‑35、草果15‑17、桃胶20‑23、鱼腥草10‑12、槐花蜜23‑25、苦参8‑9、葛花10‑12、香菇多糖20‑23、食用明胶23‑25、豌豆苗30‑35、辣椒叶10‑12、柳橙皮10‑12、玫瑰果10‑12、葡萄籽提取物2‑2.3、槐豆胶5‑6、藕粉30‑35、腰果超微粉23‑25。本发明的一种抑菌消炎抗氧化绿豆醒酒营养冻营养丰富,酸甜适口,色泽温润,质地均匀,其所含有效成分具有抑菌消炎、抗氧化、美容养颜、降火、醒酒等功效。
Description
技术领域
本发明涉及绿豆食品技术领域,尤其涉及一种抑菌消炎抗氧化绿豆醒酒营养冻及其制备方法。
背景技术
绿豆为豆科生一年草本植物的种子,它既是食物又是药物。自古以来,人们就有熬绿豆汤防暑降温的习惯,绿豆汤不仅清凉解渴,还有清热解毒的功效.绿豆中蛋白质含量较高,含有人体所需的8种必需氨基酸和较丰富的硒以及维生素E等。此外,绿豆可促进人体排尿排钠,起到利尿的作用,绿豆中还含有与胆固醇相似的植物甾醇,可减少肠道对胆固醇的吸收,并可通过促进胆固醇异化和在肝脏内阻止胆固醇的生物合成等途径使血清胆固醇含量降低,达到降压目的。
绿豆饮料具有淸热解毐、利尿消肿、消暑止渴、解毐保肝的功效而备受关注。绿豆饮料种类按其生产工艺路线大致可分为以下几种,分别是绿豆汤、绿豆浆、酶解型。其生产流程一般通过除杂、蒸煮、过滤、调配、灌装、杀菌、冷却等步骤完成。目前市场上的绿豆功能饮料多数存在功能性物质含量低、浑浊易沉淀、货架期短、颜色、口感差等问题,针对以上问题,本发明从绿豆有效成分提取、澄清、除涩、配方优化等方面开展研究,开发一种高效的绿豆功能食品。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种抑菌消炎抗氧化绿豆醒酒营养冻。
本发明是通过以下技术方案实现的:
一种抑菌消炎抗氧化绿豆醒酒营养冻,是由下列重量份原料组成:
绿豆500-550、麦芽提取液30-35、草果15-17、桃胶20-23、鱼腥草10-12、槐花蜜23-25、苦参8-9、葛花10-12、香菇多糖20-23、食用明胶23-25、豌豆苗30-35、辣椒叶10-12、柳橙皮10-12、玫瑰果10-12、葡萄籽提取物2-2.3、槐豆胶5-6、藕粉30-35、腰果超微粉23-25。
所述的一种抑菌消炎抗氧化绿豆醒酒营养冻,是由下列步骤制成的:
1)、将绿豆清洗干净,加入草果、鱼腥草、葛花、豌豆苗、辣椒叶和12-15倍量水,加热至50-70℃,停止加热,浸泡30-50分钟,再煮至沸腾,转小火,持续20-25分钟,使绿豆充分煮透,滤出绿豆皮于2-4℃冷藏,剩余汤汁经纱布滤除杂质,再干燥成粉回收利用;
2)、将步骤1所得绿豆皮水磨成浆,过100-120目筛,加入质量分数0.7-0.75%的蛋白酶与纤维素酶1:1混合而成的复合酶,充分混合均匀,然后经高速离心,收集上清液;
3)、将步骤2所得上清液与麦芽提取液、桃胶、槐花蜜、苦参、香菇多糖、柳橙皮、玫瑰果、槐豆胶混合,加入10-15倍量水,加热熬煮,使桃胶充分溶解,再加入葡萄籽提取物、藕粉、腰果超微粉,搅拌均匀,继续加热至沸腾,停止加热,滤除不溶杂质,并加入食用明胶,搅匀后趁热装密封罐;
4)、将步骤3所得物通过加入柠檬酸使液体PH达到5.8-6.3,于120-125摄氏度高温灭菌15-20分钟,冷却至75-80℃后分装成条,于6-8℃冷藏。
本发明的优点是:
1、本发明通过添加蛋白酶与纤维素酶1:1混合而成的复合酶,有效解决绿豆皮所含蛋白质遇热变性所引起的浑浊沉淀现象,使所得绿豆皮水磨汁清澈,质地均匀,口感细滑。
2、本发明的一种抑菌消炎抗氧化绿豆醒酒营养冻营养丰富,酸甜适口,色泽温润,质地均匀,其所含有效成分具有抑菌消炎、抗氧化、美容养颜、降火、醒酒等功效。
3、本发明的一种抑菌消炎抗氧化绿豆醒酒营养冻将桃胶作为主要营养成分,具有养颜、润肺、止渴的功效,同时使营养冻的成色金黄,而因其胶质形态的特点,又使其具有增稠、均质、固型的效果。
具体实施方式
一种抑菌消炎抗氧化绿豆醒酒营养冻,是由下列重量份原料组成:
绿豆500、麦芽提取液30、草果15、桃胶20、鱼腥草10、槐花蜜23、苦参8、葛花10、香菇多糖20、食用明胶23、豌豆苗30、辣椒叶10、柳橙皮10、玫瑰果10、葡萄籽提取物2、槐豆胶5、藕粉30、腰果超微粉23。
所述的一种抑菌消炎抗氧化绿豆醒酒营养冻,是由下列步骤制成的:
1)、将绿豆清洗干净,加入草果、鱼腥草、葛花、豌豆苗、辣椒叶和12倍量水,加热至50℃,停止加热,浸泡30分钟,再煮至沸腾,转小火,持续20分钟,使绿豆充分煮透,滤出绿豆皮于2℃冷藏,剩余汤汁经纱布滤除杂质,再干燥成粉回收利用;
2)、将步骤1所得绿豆皮水磨成浆,过100目筛,加入质量分数0.7%的蛋白酶与纤维素酶1:1混合而成的复合酶,充分混合均匀,然后经高速离心,收集上清液;
3)、将步骤2所得上清液与麦芽提取液、桃胶、槐花蜜、苦参、香菇多糖、柳橙皮、玫瑰果、槐豆胶混合,加入10倍量水,加热熬煮,使桃胶充分溶解,再加入葡萄籽提取物、藕粉、腰果超微粉,搅拌均匀,继续加热至沸腾,停止加热,滤除不溶杂质,并加入食用明胶,搅匀后趁热装密封罐;
4)、将步骤3所得物通过加入柠檬酸使液体PH达到6,于120摄氏度高温灭菌15分钟,冷却至75℃后分装成条,于6℃冷藏。
Claims (2)
1.一种抑菌消炎抗氧化绿豆醒酒营养冻,其特征在于是由下列重量份原料组成:
绿豆500-550、麦芽提取液30-35、草果15-17、桃胶20-23、鱼腥草10-12、槐花蜜23-25、苦参8-9、葛花10-12、香菇多糖20-23、食用明胶23-25、豌豆苗30-35、辣椒叶10-12、柳橙皮10-12、玫瑰果10-12、葡萄籽提取物2-2.3、槐豆胶5-6、藕粉30-35、腰果超微粉23-25。
2.根据权利要求1所述的一种抑菌消炎抗氧化绿豆醒酒营养冻,其特征在于是由下列步骤制成的:
1)、将绿豆清洗干净,加入草果、鱼腥草、葛花、豌豆苗、辣椒叶和12-15倍量水,加热至50-70℃,停止加热,浸泡30-50分钟,再煮至沸腾,转小火,持续20-25分钟,使绿豆充分煮透,滤出绿豆皮于2-4℃冷藏,剩余汤汁经纱布滤除杂质,再干燥成粉回收利用;
2)、将步骤1所得绿豆皮水磨成浆,过100-120目筛,加入质量分数0.7-0.75%的蛋白酶与纤维素酶1:1混合而成的复合酶,充分混合均匀,然后经高速离心,收集上清液;
3)、将步骤2所得上清液与麦芽提取液、桃胶、槐花蜜、苦参、香菇多糖、柳橙皮、玫瑰果、槐豆胶混合,加入10-15倍量水,加热熬煮,使桃胶充分溶解,再加入葡萄籽提取物、藕粉、腰果超微粉,搅拌均匀,继续加热至沸腾,停止加热,滤除不溶杂质,并加入食用明胶,搅匀后趁热装密封罐;
4)、将步骤3所得物通过加入柠檬酸使液体PH达到5.8-6.3,于120-125摄氏度高温灭菌15-20分钟,冷却至75-80℃后分装成条,于6-8℃冷藏。
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