CN106387780A - 一种玫瑰蒲桃酸 - Google Patents
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Abstract
本发明公开了一种玫瑰蒲桃酸,其特征在于按重量份计,由以下原料组成:一种玫瑰蒲桃酸,其特征在于按重量份计,由以下原料组成:蒲桃50‑80份、玫瑰花瓣25‑35份、紫花地丁4‑8份、甘草1‑3份、枸杞1‑2份、桂皮0.8‑1.2份、黄冰糖30‑60份、白米醋80‑100份、辣椒面1.4‑1.8份、食用盐2‑3份。本发明的优点是:本发明的玫瑰蒲桃酸,口感鲜美爽脆,味道新颖奇特,具有舒气活血,美容养颜,清热解毒,养阴生津,健脾暖胃,润肺止咳的功效,女性常吃对皮肤、头发均有保健作用,能够改善血液循环,消除炎症和水肿。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种玫瑰蒲桃酸
背景技术
《本草正文》中道:“玫瑰花,清而不浊,和而不猛,柔肝醒胃,疏气活血,宣通窒滞而绝无辛温刚燥之弊,断推气分药之中,最有捷效而最驯良,芳香诸品,殆无其匹”。玫瑰花中含有300多种化学成份,如芳香的醇、醛、脂肪酸、酚和含香精的油和脂,常食玫瑰制品中以柔肝醒胃,舒气活血,美容养颜,令人神爽。玫瑰初开的花朵及根可入药,有理气、活血、收敛等作用、主治月经不调,跌打损伤、肝气胃痛,乳臃肿痛等症。玫瑰果的果肉,可制成果酱,具有特殊风味,果实含有丰富的维生素C及维生素P,可预防急、慢性传染病、冠心病、肝病和阻止产生致癌物质等。
蒲桃,为桃金娘科的常绿乔木,高10米,主干极短,广分枝;叶片革质,披针形或长圆形;聚伞花序顶生,花瓣分离,阔卵形;果实球形,果皮肉质,直径3-5厘米,成熟时黄色;种子1-2颗,多胚。花期3-4月,果实5-6月成熟。在广西,蒲桃俗称为叮当果,叮当果树在广西城镇花园、街道旁广有种植,是一种受人喜爱的园林绿化树种。。
蒲桃适应性强,各种土壤均能栽种,多生于水边及河谷湿地,在沙土上生长也良好,以肥沃、深厚和湿润的土壤为佳。蒲桃可以作为防风植物栽培,果实可以食用。是湿润热带地区良好的果树、庭园绿化树。蒲桃味甘、酸,微寒,人手太阴肺、足太阳膀胱、足阳明胃经,可用于脾虚气弱,气短乏力,水肿,牙龈肿痛等治疗。
发明内容
针对上述,本发明的目的是提供一种玫瑰蒲桃酸
本发明采取的具体技术方案是:
一种玫瑰蒲桃酸,其特征在于按重量份计,由以下原料组成:蒲桃50-80份、玫瑰花瓣25-35份、紫花地丁4-8份、甘草1-3份、枸杞1-2份、桂皮0.8-1.2份、黄冰糖30-60份、白米醋80-100份、辣椒面1.4-1.8份、食用盐2-3份。
进一步地,所述的玫瑰蒲桃酸,其特征在于按以下重量份计原料组成:蒲桃60-70份、玫瑰花瓣27.5-32.5份、紫花地丁5-7份、甘草1.5-2.5份、枸杞1.25-1.75份、桂皮0.9-1.1份、黄冰糖40-50份、白米醋85-95份、辣椒面1.5-1.7份、食用盐2.25-2.75份。
进一步地,所述的玫瑰蒲桃酸,其特征在于按以下重量份计原料组成:蒲桃65份、玫瑰花瓣30份、紫花地丁6份、甘草2份、枸杞1.5份、桂皮1份、黄冰糖45份、白米醋90份、辣椒面1.6份、食用盐2.5份。
更进一步地,所述的玫瑰蒲桃酸,其特征在于所述的辣椒面,按重量份计,由以下原料组成:干辣椒3-5份、白芝麻1-2份、黑胡椒0.5-1份、八角0.3-0.5份、陈皮0.2-0.3份、月桂叶0.1-0.2份。
本发明还提供了一种玫瑰蒲桃酸的制备方法,包括以下步骤:
(1)将容器洗净,保证容器无水无油,以“黄冰糖-玫瑰花瓣-黄冰糖”的顺序将黄冰糖及玫瑰花瓣逐层铺在容器中,最上一层铺冰糖;
(2)将白米醋倒入容器中,将容器放在通风处密封保存20天;
(3)将蒲桃洗净切块去核,紫花地丁、甘草、桂皮、枸杞浸泡待用;
(4)将剪成小段的干辣椒、黑胡椒、八角、陈皮、月桂叶倒入锅中小火干炒2分钟,加入白芝麻继续以小火慢炒至白芝麻泛黄,关火继续翻炒至材料降温,放凉后用食物粉碎机将材料打碎,得辣椒面备用;
(5)将洗净的蒲桃、浸泡后的紫花地丁、甘草、桂皮、枸杞倒入腌坛中,加入食用盐、(2)所得玫瑰醋及(4)所得辣椒面,搅拌均匀,加盖以水密封,放置阴凉干燥出保存一周以上,得玫瑰蒲桃酸。
本发明的优点是:本发明的玫瑰蒲桃酸,口感鲜美爽脆,味道新颖奇特,具有舒气活血,美容养颜,清热解毒,养阴生津,健脾暖胃,润肺止咳的功效,女性常吃对皮肤、头发均有保健作用,能够改善血液循环,消除炎症和水肿。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
蒲桃50份、玫瑰花瓣25份、紫花地丁4份、甘草1份、枸杞1份、桂皮0.8份、黄冰糖30份、白米醋80份、辣椒面1.4份、食用盐2份。
实施例2
蒲桃60份、玫瑰花瓣27.5份、紫花地丁5份、甘草1.5份、枸杞1.25份、桂皮0.9份、黄冰糖40份、白米醋85份、辣椒面1.5份、食用盐2.25份。
实施例3
蒲桃65份、玫瑰花瓣30份、紫花地丁6份、甘草2份、枸杞1.5份、桂皮1份、黄冰糖45份、白米醋90份、辣椒面1.6份、食用盐2.5份。
实施例4
蒲桃70份、玫瑰花瓣32.5份、紫花地丁7份、甘草2.5份、枸杞1.75份、桂皮1.1份、黄冰糖50份、白米醋95份、辣椒面1.7份、食用盐2.75份。
实施例5
蒲桃80份、玫瑰花瓣35份、紫花地丁8份、甘草3份、枸杞2份、桂皮1.2份、黄冰糖60份、白米醋100份、辣椒面1.8份、食用盐3份。
实施例6
实施例1-5所述的玫瑰蒲桃酸的制备方法,包括以下步骤:
(1)将容器洗净,保证容器无水无油,以“黄冰糖-玫瑰花瓣-黄冰糖”的顺序将黄冰糖及玫瑰花瓣逐层铺在容器中,最上一层铺冰糖;
(2)将白米醋倒入容器中,将容器放在通风处密封保存20天;
(3)将蒲桃洗净切块去核,紫花地丁、甘草、桂皮、枸杞浸泡待用;
(4)将剪成小段的干辣椒、黑胡椒、八角、陈皮、月桂叶倒入锅中小火干炒2分钟,加入白芝麻继续以小火慢炒至白芝麻泛黄,关火继续翻炒至材料降温,放凉后用食物粉碎机将材料打碎,得辣椒面备用;
(5)将洗净的蒲桃、浸泡后的紫花地丁、甘草、桂皮、枸杞倒入腌坛中,加入食用盐、(2)所得玫瑰醋及(4)所得辣椒面,搅拌均匀,加盖以水密封,放置阴凉干燥出保存一周以上,得玫瑰蒲桃酸。
Claims (5)
1.一种玫瑰蒲桃酸,其特征在于按重量份计,由以下原料组成:蒲桃50-80份、玫瑰花瓣25-35份、紫花地丁4-8份、甘草1-3份、枸杞1-2份、桂皮0.8-1.2份、黄冰糖30-60份、白米醋80-100份、辣椒面1.4-1.8份、食用盐2-3份。
2.根据权利要求1所述的玫瑰蒲桃酸,其特征在于按重量份计,由以下原料组成:蒲桃60-70份、玫瑰花瓣27.5-32.5份、紫花地丁5-7份、甘草1.5-2.5份、枸杞1.25-1.75份、桂皮0.9-1.1份、黄冰糖40-50份、白米醋85-95份、辣椒面1.5-1.7份、食用盐2.25-2.75份。
3.根据权利要求1所述的玫瑰蒲桃酸,其特征在于按重量份计,由以下原料组成:蒲桃65份、玫瑰花瓣30份、紫花地丁6份、甘草2份、枸杞1.5份、桂皮1份、黄冰糖45份、白米醋90份、辣椒面1.6份、食用盐2.5份。
4.根据权利要求1所述的玫瑰蒲桃酸,其特征在于所述的辣椒面,按重量份计,由以下原料组成:干辣椒3-5份、白芝麻1-2份、黑胡椒0.5-1份、八角0.3-0.5份、陈皮0.2-0.3份、月桂叶0.1-0.2份。
5.一种根据权利要求1或2或3或4所述的玫瑰蒲桃酸的制备方法,其特征在于包括以下步骤:
(1)将容器洗净,保证容器无水无油,以“黄冰糖-玫瑰花瓣-黄冰糖”的顺序将黄冰糖及玫瑰花瓣逐层铺在容器中,最上一层铺冰糖;
(2)将白米醋倒入容器中,将容器放在通风处密封保存20天;
(3)将蒲桃洗净切块去核,紫花地丁、甘草、桂皮、枸杞浸泡待用;
(4)将剪成小段的干辣椒、黑胡椒、八角、陈皮、月桂叶倒入锅中小火干炒2分钟,加入白芝麻继续以小火慢炒至白芝麻泛黄,关火继续翻炒至材料降温,放凉后用食物粉碎机将材料打碎,得辣椒面备用;
(5)将洗净的蒲桃、浸泡后的紫花地丁、甘草、桂皮、枸杞倒入腌坛中,加入食用盐、(2)所得玫瑰醋及(4)所得辣椒面,搅拌均匀,加盖以水密封,放置阴凉干燥出保存一周以上,得玫瑰蒲桃酸。
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