CN106174311A - 一种松针人参果蜂蜜膏及其制作方法 - Google Patents
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Abstract
本发明提供了一种松针人参果蜂蜜膏,由下列原料制成:松针、人参果、黑小米、腰果、木瓜、苦墨菜、营养液、纯净水适量、蜂蜜、雪蛤油、芝麻粉;其制作方法包括以下具体步骤:(1)、制备混合果浆;(2)、制备杂粮浆;(3)、制备瓜菜汁;(4)、制备营养液;(5)、将混合果浆、杂粮浆、瓜菜汁和营养液混合,加入雪蛤油、芝麻粉和蜂蜜,调成膏状即得成品。本发明通过将蜂蜜和蔬果、杂粮、滋补中草药等科学地融合在一起,口感更为丰富,能全面补充人体所需的营养物质,增强人体免疫力,具有补中益气、排毒美容、抗衰老、降血压等保健功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种松针人参果蜂蜜膏及其制作方法。
背景技术
人参果(Ginsengfruit)又名长寿果、凤果、艳果,原产美洲,属茄科类多年生双子叶草本植物。亦可称仙果、香艳梨、艳果。果实成熟时果皮呈金黄色,外形似人的心脏。其果肉清香多汁,腹内无核,风味独特,同时富含蛋白质、氨基酸以及微量元素、维生素与矿物元素,具有保健功效。它是一种营养较为全面的蔬果两用食品。人参果可食率达95%以上,具有低糖、高蛋白和富含多种维生素、氨基酸以及微量元素的特点,其中维生素C、B1、B2及胡萝卜素含量特别丰富,所富含的硒、钼、钴、铁、锌为人体必需的微量元素。因此人参果有抗癌、抗衰老、降血压、降血糖、消炎、补钙、美容等功能。
中国是养蜂大国,蜂蜜在我国已有上千年的食用历史。蜂蜜是一种营养丰富的天然滋养食品,具有润肺、通便、补中、解毒的功效,可促进消化吸收,增进食欲,镇静安眠,提高机体抵抗力,改善心脑系统的血液循环,具有广泛的应用价值和食用价值。蜂蜜味甘,入脾胃二经,能补中益气、润肠通便。蜂蜜对某些慢性病还有一定的疗效。常服蜂蜜对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经系统疾病、胃和十二指肠溃疡病等都有良好的辅助医疗作用。
现代人由于生活方式、饮食习惯的改变,以及环境污染的加剧,人体出现机能退化,身体处于“亚健康”状态。随着人们保健意识的不断加强,对具有保健功效的蜂蜜等产品需求越来越大,由于蜂蜜含水量高,吸潮性强,易发酵变质,不便于储藏和运输,且口味比较单一,营养全面性有待提高,因此可与人参果等食品互为补允,开发出风味独特、方便贮运的蜂蜜产品,使其口感更为丰富,较为全面地补充人体所需的营养物质,具有广泛的应用价值和食用价值。
发明内容
本发明的目的在于提供一种松针人参果蜂蜜膏及其制作方法,通过将蜂蜜和蔬果、杂粮、滋补中草药等科学地融合在一起,口感更为丰富,能全面补充人体所需的营养物质,增强人体免疫力,具有补中益气、排毒美容、抗衰老、降血压等保健功效。
为了实现本发明的目的,本发明通过以下方案实施:
一种松针人参果蜂蜜膏,其特征在于,由下列重量份的原料制成:
松针30~50份、人参果30~50份、黑小米5~8份、腰果3~8份、木瓜2~5份、苦墨菜2~5份、营养液8~15份、纯净水适量、蜂蜜30~60份、雪蛤油1~2份、芝麻粉2~4份;所述的营养液由下述重量份的原料制成:姬松茸15~40份、马鞭草6~15份、牛蒡叶4~10份、洛神花4~10份、鸡骨香4~12份;
其制作方法包括以下具体步骤:
(1)、将松针和人参果除杂、清洁,加2~3倍纯净水打制成浆,得到混合果浆;
(2)、将黑小米、腰果洗净,浸泡6~12小时,然后在100~110℃蒸汽下蒸煮15~20分钟,加适量纯净水打磨成浆,得到杂粮浆;
(3)、将木瓜和苦墨菜除杂、洗净、切块,加入榨汁机中榨汁,得瓜菜汁;
(4)、将姬松茸、马鞭草、牛蒡叶、洛神花和鸡骨香清洗后混合,加适量纯净水浸泡3~5小时后,用大火煎煮至沸腾,再文火煎煮2~3小时,过滤得营养液;
(5)、将上述步骤得到的混合果浆、杂粮浆、瓜菜汁和营养液混合,加入雪蛤油和芝麻粉,搅拌均匀,再加入蜂蜜并反复加热浓缩,调成膏状后灭菌包装,即得成品。
本发明的有益效果是:
本发明通过将蜂蜜和松针、人参果、黑小米、腰果等蔬果和杂粮科学地融合在一起,同时添加芝麻、姬松茸、马鞭草等保健有益成分,口感更为丰富,能全面补充人体所需的营养物质,增强人体免疫力,具有补中益气、排毒美容、抗衰老、降血压等保健功效;其制作方法科学合理,具有广泛的应用价值和食用价值。
具体实施方案
下面通过具体实例对本发明进行详细说明。
实施例1:
一种松针人参果蜂蜜膏,由下列重量份的原料制成:
松针30份、人参果30份、黑小米5份、腰果3份、木瓜2份、苦墨菜2份、营养液8份、纯净水适量、蜂蜜30份、雪蛤油1份、芝麻粉2份;所述的营养液由下述重量份的原料制成:姬松茸15份、马鞭草6份、牛蒡叶4份、洛神花4份、鸡骨香4份;
其制作方法包括以下具体步骤:
(1)、将松针和人参果除杂、清洁,加2倍纯净水打制成浆,得到混合果浆;
(2)、将黑小米、腰果洗净,浸泡6小时,然后在100~110℃蒸汽下蒸煮15分钟,加适量纯净水打磨成浆,得到杂粮浆;
(3)、将木瓜和苦墨菜除杂、洗净、切块,加入榨汁机中榨汁,得瓜菜汁;
(4)、将姬松茸、马鞭草、牛蒡叶、洛神花和鸡骨香清洗后混合,加适量纯净水浸泡3小时后,用大火煎煮至沸腾,再文火煎煮3小时,过滤得营养液;
(5)、将上述步骤得到的混合果浆、杂粮浆、瓜菜汁和营养液混合,加入雪蛤油和芝麻粉,搅拌均匀,再加入蜂蜜并反复加热浓缩,调成膏状后灭菌包装,即得成品。
实施例2:
一种松针人参果蜂蜜膏,由下列重量份的原料制成:
松针50份、人参果50份、黑小米8份、腰果8份、木瓜5份、苦墨菜5份、营养液15份、纯净水适量、蜂蜜60份、雪蛤油2份、芝麻粉4份;所述的营养液由下述重量份的原料制成:姬松茸40份、马鞭草15份、牛蒡叶10份、洛神花10份、鸡骨香12份;
其制作方法包括以下具体步骤:
(1)、将松针和人参果除杂、清洁,加3倍纯净水打制成浆,得到混合果浆;
(2)、将黑小米、腰果洗净,浸泡12小时,然后在100~110℃蒸汽下蒸煮20分钟,加适量纯净水打磨成浆,得到杂粮浆;
(3)、将木瓜和苦墨菜除杂、洗净、切块,加入榨汁机中榨汁,得瓜菜汁;
(4)、将姬松茸、马鞭草、牛蒡叶、洛神花和鸡骨香清洗后混合,加适量纯净水浸泡5小时后,用大火煎煮至沸腾,再文火煎煮2小时,过滤得营养液;
(5)、将上述步骤得到的混合果浆、杂粮浆、瓜菜汁和营养液混合,加入雪蛤油和芝麻粉,搅拌均匀,再加入蜂蜜并反复加热浓缩,调成膏状后灭菌包装,即得成品。
Claims (1)
1.一种松针人参果蜂蜜膏,其特征在于,由下列重量份的原料制成:
松针30~50份、人参果30~50份、黑小米5~8份、腰果3~8份、木瓜2~5份、苦墨菜2~5份、营养液8~15份、纯净水适量、蜂蜜30~60份、雪蛤油1~2份、芝麻粉2~4份;所述的营养液由下述重量份的原料制成:姬松茸15~40份、马鞭草6~15份、牛蒡叶4~10份、洛神花4~10份、鸡骨香4~12份;
其制作方法包括以下具体步骤:
(1)、将松针和人参果除杂、清洁,加2~3倍纯净水打制成浆,得到混合果浆;
(2)、将黑小米、腰果洗净,浸泡6~12小时,然后在100~110℃蒸汽下蒸煮15~20分钟,加适量纯净水打磨成浆,得到杂粮浆;
(3)、将木瓜和苦墨菜除杂、洗净、切块,加入榨汁机中榨汁,得瓜菜汁;
(4)、将姬松茸、马鞭草、牛蒡叶、洛神花和鸡骨香清洗后混合,加适量纯净水浸泡3~5小时后,用大火煎煮至沸腾,再文火煎煮2~3小时,过滤得营养液;
(5)、将上述步骤得到的混合果浆、杂粮浆、瓜菜汁和营养液混合,加入雪蛤油和芝麻粉,搅拌均匀,再加入蜂蜜并反复加热浓缩,调成膏状后灭菌包装,即得成品。
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CN1194104A (zh) * | 1997-03-23 | 1998-09-30 | 王长光 | 人参果酱及其制造方法 |
CN103519041A (zh) * | 2013-09-26 | 2014-01-22 | 朱奕 | 一种蔬果米汁蜂蜜膏及其制作方法 |
CN103519044A (zh) * | 2013-09-26 | 2014-01-22 | 张静 | 一种杞菊菠萝蜂蜜膏及其制作方法 |
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CN1194104A (zh) * | 1997-03-23 | 1998-09-30 | 王长光 | 人参果酱及其制造方法 |
CN103519041A (zh) * | 2013-09-26 | 2014-01-22 | 朱奕 | 一种蔬果米汁蜂蜜膏及其制作方法 |
CN103519044A (zh) * | 2013-09-26 | 2014-01-22 | 张静 | 一种杞菊菠萝蜂蜜膏及其制作方法 |
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