CN106306638A - 一种利胆保肝的蜂蜜果酱 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种利胆保肝的蜂蜜果酱，其特征在于，原料各组分按照重量比组成如下：蜂蜜60-70份、桑葚浆30-40份、黑芝麻浆15-20份、牛奶15-18份、柠檬酸钠0.3-0.5份、维生素C和黄原胶按照重量比3：2组成的复合稳定剂1.2-1.5份。本发明生产的饮料，营养丰富，功能独特，通过冰块控制饮品的凉爽口感，保留了蜂蜜6的色、香、味，澄清透明，保健元素含量丰富，且富含蛋白质、氮基酸、果酸、果胶和多种维生素等成分；桑葚浆和黑芝麻浆的制备方法简单易操作，黑芝麻浆具有嫩白肌肤、防止血管硬化、乌发美容、防癌抗癌等功效，桑葚浆则具备清热解毒、利胆保肝、消肿散结、抗菌消炎等多重功效，本发明的果酱不仅味道可口而且保健养生，适宜各种人群食用。
Description
技术领域
本发明属于饮料制品技术领域，具体涉及一种利胆保肝的蜂蜜果酱。
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。在现代生活中，蜂产品的应用也日趋广泛，其保健功效和治疗作用也受到充分肯定。
桑椹未成熟时为绿色，逐渐成长变为白色、红色，成熟后为紫红色或紫黑色，味酸甜。《本草新编》有“紫者为第一，红者次之，青则不可用”的记载。桑椹中含有多种功能性成分，如芦丁、花青素、白黎芦醇等，具有良好的防癌、抗衰老、抗溃疡、抗病毒等作用。
在我们每日摄入的天然食物中，有很多可以达到增加钙质的目的，像奶制品、豆制品等，现有技术中，没有将桑葚浆和黑芝麻浆添加到蜂蜜中的饮品，而且现有的蜂蜜饮品口味过甜，容易导致儿童厌饮，因此，如何生产一种利胆保肝的蜂蜜果酱，将营养成分丰富的物质进行有效结合，是本发明要解决的技术问题。
发明内容
针对先有技术中存在的问题，本发明的目的在于提供一种利胆保肝的蜂蜜果酱，
本发明采取的技术方案为：
一种利胆保肝的蜂蜜果酱，其特征在于，原料各组分按照重量比组成如下：
蜂蜜60-70份、桑葚浆30-40份、黑芝麻浆15-20份、牛奶15-18份、柠檬酸钠0.3-0.5份、维生素C和黄原胶按照重量比3：2组成的复合稳定剂1.2-1.5份。
桑葚浆的制作方法为：取桑葚洗净碎化成小碎块，加入桑葚重量30%的梨汁，浸泡2-3h加入两倍量的水煮沸6-8h，再过滤出滤液，加入混合物20％～ 30％的甜味剂调匀后置于60 -70℃、0.09MPa 条件下快速加热浓缩果浆。
所述黑芝麻浆的制作过程为：将成熟度70％黑芝麻研磨至120目细度的黑芝麻粉，向80-85℃的温水中加入1％的α-2淀粉酶以及0.2％糖化酶，搅拌均匀即可。
本发明的有益效果为：
本发明生产的饮料，营养丰富，功能独特，通过冰块控制饮品的凉爽口感，保留了蜂蜜6的色、香、味，澄清透明，保健元素含量丰富，且富含蛋白质、氮基酸、果酸、果胶和多种维生素等成分；桑葚浆和黑芝麻浆的制备方法简单易操作，黑芝麻浆具有嫩白肌肤、防止血管硬化、乌发美容、防癌抗癌等功效，桑葚浆则具备清热解毒、利胆保肝、消肿散结、抗菌消炎等多重功效，本发明的果酱不仅味道可口而且保健养生，适宜各种人群食用。
具体实施方式
实施例1
一种利胆保肝的蜂蜜果酱，其特征在于，原料各组分按照重量比组成如下：
蜂蜜60份、桑葚浆30份、黑芝麻浆15份、牛奶15份、柠檬酸钠0.3份、维生素C和黄原胶按照重量比3：2组成的复合稳定剂1.2份。
桑葚浆的制作方法为：取桑葚洗净碎化成小碎块，加入桑葚重量30%的梨汁，浸泡2-3h加入两倍量的水煮沸6-8h，再过滤出滤液，加入混合物20％～ 30％的甜味剂调匀后置于60 -70℃、0.09MPa 条件下快速加热浓缩果浆。
所述黑芝麻浆的制作过程为：将成熟度70％黑芝麻研磨至120目细度的黑芝麻粉，向80-85℃的温水中加入1％的α-2淀粉酶以及0.2％糖化酶，搅拌均匀即可。
实施例2
一种利胆保肝的蜂蜜果酱，其特征在于，原料各组分按照重量比组成如下：
蜂蜜65份、桑葚浆35份、黑芝麻浆18份、牛奶16份、柠檬酸钠0.4份、维生素C和黄原胶按照重量比3：2组成的复合稳定剂1.3份。
桑葚浆的制作方法为：取桑葚洗净碎化成小碎块，加入桑葚重量30%的梨汁，浸泡2-3h加入两倍量的水煮沸6-8h，再过滤出滤液，加入混合物20％～ 30％的甜味剂调匀后置于60 -70℃、0.09MPa 条件下快速加热浓缩果浆。
所述黑芝麻浆的制作过程为：将成熟度70％黑芝麻研磨至120目细度的黑芝麻粉，向80-85℃的温水中加入1％的α-2淀粉酶以及0.2％糖化酶，搅拌均匀即可。
实施例3
一种利胆保肝的蜂蜜果酱，其特征在于，原料各组分按照重量比组成如下：
蜂蜜70份、桑葚浆40份、黑芝麻浆20份、牛奶18份、柠檬酸钠0.5份、维生素C和黄原胶按照重量比3：2组成的复合稳定剂1.5份。
桑葚浆的制作方法为：取桑葚洗净碎化成小碎块，加入桑葚重量30%的梨汁，浸泡2-3h加入两倍量的水煮沸6-8h，再过滤出滤液，加入混合物20％～ 30％的甜味剂调匀后置于60 -70℃、0.09MPa 条件下快速加热浓缩果浆。
所述黑芝麻浆的制作过程为：将成熟度70％黑芝麻研磨至120目细度的黑芝麻粉，向80-85℃的温水中加入1％的α-2淀粉酶以及0.2％糖化酶，搅拌均匀即可。
Claims (1)
1.一种利胆保肝的蜂蜜果酱，其特征在于，原料各组分按照重量比组成如下：
蜂蜜60-70份、桑葚浆30-40份、黑芝麻浆15-20份、牛奶15-18份、柠檬酸钠0.3-0.5份、维生素C和黄原胶按照重量比3：2组成的复合稳定剂1.2-1.5份，桑葚浆的制作方法为：取桑葚洗净碎化成小碎块，加入桑葚重量30%的梨汁，浸泡2-3h加入两倍量的水煮沸6-8h，再过滤出滤液，加入混合物20％～ 30％的甜味剂调匀后置于60 -70℃、0.09MPa 条件下快速加热浓缩果浆，所述黑芝麻浆的制作过程为：将成熟度70％黑芝麻研磨至120目细度的黑芝麻粉，向80-85℃的温水中加入1％的α-2淀粉酶以及0.2％糖化酶，搅拌均匀即可。
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