CN106306899A - 一种花生饮料及其制备方法 - Google Patents
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Abstract
一种花生饮料及其制备方法,其特征在于由下列重量份的原料制成:菊花7‑9、花生3‑5、川芎5‑8、糯米8‑10、麦麸6‑8、地龙8‑10、脱脂牛奶12‑15、银耳9‑11、胡萝卜3‑5、番茄4‑6、苹果5‑7,蜂蜜5‑7、黄酒3‑5、水、盐适量。本发明制备方法科学,简单实用,制得的奶茶不仅口感鲜香、清新酸爽,而且具有降血压、止眩晕、增强人体免疫力的功效,特别适合高血压患者长期饮用。本发明中添加了菊花、地龙等多种中草药,营养成分高,针对性强,具有明显的降血压作用。
Description
技术领域
本发明属于饮品领域,具体是涉及一种花生饮料及其制备方法。
背景技术
功能饮料是2000年来风靡于欧美和日本等发达国家的一种健康饮品,是指通过调整饮料中营养素的成分和含量比例,在一定程度上调节人体功能的饮料,主要作用为抗疲劳和补充能量,一般是在水里加入了维生素、葡萄糖、矿物质、电解质、赖氨酸,有的还有咖啡因、牛磺酸等成分,这些成分有一定的抗疲劳和适量补充钙、钾、矿物质、电解质等作用。
随着社会进步,人们对健康越来越重视,目前,市场上茶饮料主要是以解渴和补充能量为主,已不能满足人们更高更新的需求,人们十分希望饮料在解渴和补充能量的基础上,能够实现对某些亚健康的治疗带来帮助,从而使身体更健康,延年益寿。
地龙是我国重要的中药材之一,最早的中药学专著《神农本草经》中已有记载, 地龙具有泄热、定痉、咸降的作用,用于阴虚肝旺、风火及气血上冲诸型的高血压症,可显著降压,消除头目胀痛、倾躁不眠等症,且疗效较巩固。地龙主含多种氨基酸,降压机制是由于它直接作用于脊髓以上的中枢神经系统或通过某些内感受器反射地影响中枢神经系统,引起部分内脏血管的扩张而使血压下降。由于生品腥味太重,故入药一般需经炒制。
菊花性凉味甘苦,入肺、肝经,具有疏风清热、明目解毒、利血脉、去心烦等功效,适用于头痛眩晕、目赤心烦的高血压症状。
高血压病是最常见的慢性病,也是心脑血管病最主要的危险因素,不易根治,停药后易反弹,若治疗不及时,易引发并发症。据最新统计,15岁以上人群高血压患病率为20-25%,全国约有2亿人左右。高血压是指以体循环动脉血压(收缩压和/或舒张压)增高为主要特征(收缩压≥140毫米汞柱,舒张压≥90毫米汞柱),可伴有心、脑、肾等器官的功能或器质性损害的临床综合征。
中国人具有药食同源的传统,也积累了丰富的经验,食药结合制成的具有多种保健作用的膏剂、茶饮、药酒、点心、食品等受到人们的欢迎。
发明内容
本发明的目的是克服现有技术的不足,提供一种集解渴、补充能量、 降血压功能于一体的花生饮料及其制备方法。
本发明所采用的技术方案是:
一种花生饮料,其特征在于由下列重量份的原料制成:
菊花7-9、花生3-5、川芎5-8、糯米8-10、麦麸6-8、地龙8-10、脱脂牛奶12-15、银耳9-11、胡萝卜3-5、番茄4-6、苹果5-7,蜂蜜5-7、黄酒3-5、水、盐适量;
所述的花生饮料的制备方法,包括以下步骤:
(1)将菊花、花生、川芎混合,文火炒制出香后,超微粉碎,得川芎花生菊花粉;
(2)将糯米麦麸洗净,加水煮沸,加入川芎花生菊花粉,改用小火熬制1-1.5小时,冷却后打制成浆,得营养米浆;
(3)将银耳、胡萝卜、苹果、番茄洗净,用盐水浸泡半小时后,取出切开,放入榨汁机中,榨汁得果蔬汁;
(4)将地龙洗净,用蜂蜜、黄酒腌制,待化为液体后,汽蒸熟化得中药营养液备用;
(5)将营养米浆、果蔬汁、中药营养液与脱脂牛奶混合,搅拌均匀,灭菌灌装即得。
本发明的技术效果是:制备方法科学,简单实用,制得的奶茶不仅口感鲜香、清新酸爽,而且具有降血压、止眩晕、增强人体免疫力的功效,特别适合高血压患者长期饮用。本发明中添加了多种中草药,营养成分高,针对性强,番茄中含有大量的西红柿红素等类胡萝卜素,有抗氧化、消除自由基、减缓动脉粥样硬化形成等作用,对防止心血管疾病和高血压有益;地龙主含多种氨基酸,具有泄热、定痉、咸降的作用,用于阴虚肝旺、风火及气血上冲诸型的高血压症,可显著降压,消除头目胀痛、倾躁不眠等症,且疗效较巩固。
且克服了由于地龙腥味太重而入药一般需经炒制的传统技术偏见,本发明通过用蜂蜜、黄酒腌制的方法实现去腥的目的,简单易行,同时又丰富了饮品的营养组分。
具体实施方式
实施例1
一种花生饮料,其特征在于由下列重量份的原料制成:
菊花7、花生3、川芎5、糯米8、麦麸6、地龙8、脱脂牛奶12、银耳9、胡萝卜3、番茄4、苹果5,蜂蜜5、黄酒3、水、盐适量;
所述的花生饮料的制备方法,包括以下步骤:
(1)将菊花、花生、川芎混合,文火炒制出香后,超微粉碎,得川芎花生菊花粉;
(2)将糯米麦麸洗净,加水煮沸,加入川芎花生菊花粉,改用小火熬制1小时,冷却后打制成浆,得营养米浆;
(3)将银耳、胡萝卜、苹果、番茄洗净,用盐水浸泡半小时后,取出切开,放入榨汁机中,榨汁得果蔬汁;
(4)将地龙洗净,用蜂蜜、黄酒腌制,待化为液体后,汽蒸熟化得中药营养液备用;
(5)将营养米浆、果蔬汁、中药营养液与脱脂牛奶混合,搅拌均匀,灭菌灌装即得。
实施例2
一种花生饮料,其特征在于由下列重量份的原料制成:
菊花9、花生5、川芎8、糯米10、麦麸8、地龙10、脱脂牛奶15、银耳11、胡萝卜5、番茄6、苹果7,蜂蜜7、黄酒5、水、盐适量;
所述的花生饮料的制备方法,包括以下步骤:
(1)将菊花、花生、川芎混合,文火炒制出香后,超微粉碎,得川芎花生菊花粉;
(2)将糯米麦麸洗净,加水煮沸,加入川芎花生菊花粉,改用小火熬制1.5小时,冷却后打制成浆,得营养米浆;
(3)将银耳、胡萝卜、苹果、番茄洗净,用盐水浸泡半小时后,取出切开,放入榨汁机中,榨汁得果蔬汁;
(4)将地龙洗净,用蜂蜜、黄酒腌制,待化为液体后,汽蒸熟化得中药营养液备用;
(5)将营养米浆、果蔬汁、中药营养液与脱脂牛奶混合,搅拌均匀,灭菌灌装即得。
实施例3
一种花生饮料,其特征在于由下列重量份的原料制成:
菊花8、花生4、川芎7、糯米9、麦麸7、地龙9、脱脂牛奶13、银耳10、胡萝卜4、番茄5、苹果6,蜂蜜6、黄酒4、水、盐适量;
所述的花生饮料的制备方法,包括以下步骤:
(1)将菊花、花生、川芎混合,文火炒制出香后,超微粉碎,得川芎花生菊花粉;
(2)将糯米麦麸洗净,加水煮沸,加入川芎花生菊花粉,改用小火熬制1.5小时,冷却后打制成浆,得营养米浆;
(3)将银耳、胡萝卜、苹果、番茄洗净,用盐水浸泡半小时后,取出切开,放入榨汁机中,榨汁得果蔬汁;
(4)将地龙洗净,用蜂蜜、黄酒腌制,待化为液体后,汽蒸熟化得中药营养液备用;
(5)将营养米浆、果蔬汁、中药营养液与脱脂牛奶混合,搅拌均匀,灭菌灌装即得。
Claims (1)
1.一种花生饮料,其特征在于由下列重量份的原料制成:
菊花7-9、花生3-5、川芎5-8、糯米8-10、麦麸6-8、地龙8-10、脱脂牛奶12-15、银耳9-11、胡萝卜3-5、番茄4-6、苹果5-7,蜂蜜5-7、黄酒3-5、水、盐适量;
所述的花生饮料的制备方法,包括以下步骤:
(1)将菊花、花生、川芎混合,文火炒制出香后,超微粉碎,得川芎花生菊花粉;
(2)将糯米、麦麸洗净,加水煮沸,加入川芎花生菊花粉,改用小火熬制1-1.5小时,冷却后打制成浆,得营养米浆;
(3)将银耳、胡萝卜、苹果、番茄洗净,用盐水浸泡半小时后,取出切开,放入榨汁机中,榨汁得果蔬汁;
(4)将地龙洗净,用蜂蜜、黄酒腌制,待化为液体后,汽蒸熟化得中药营养液备用;
(5)将营养米浆、果蔬汁、中药营养液与脱脂牛奶混合,搅拌均匀,灭菌灌装即得。
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