CN107019130A - 一种核桃椰子饮料及其制备方法 - 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供一种核桃椰子饮料，按重量份计，由以下原料制成：核桃15～25份、椰子10～15份、花生5～10份、莲子5～10份、百合5～10份、甜味剂5‑～10份、增稠剂0.03～0.05份、防腐剂0.03～0.05份、其余为纯净水。本发明还公开了核桃椰子饮料的制备方法。本发明提供的核桃椰子饮料，原料配伍科学合理营养丰富，具有能补心健脑，润肺止咳、养阴消热、清心安神的保健功效，适合男女老少长期饮用，具有广阔的市场前景。
Description
技术领域
本发明涉及饮品生产领域，具体涉及一种核桃椰子饮料及其制备方法。
背景技术
核桃的药用价值很高，中医应用广泛。祖国医学认为核桃性温、味甘、无毒，有健胃、补血、润肺、养神等功效。《神农本草经》将核桃列为久服轻身益气、延年益寿的上品。唐代孟诜著《食疗本草》中记述，吃核桃仁可以开胃，通润血脉，使骨肉细腻。宋代刘翰等著《开宝本草》中记述，核桃仁“食之令肥健，润肌，黑须发，多食利小水，去五痔。”明代李时珍著《本草纲目》记述，核桃仁有“补气养血，润燥化痰，益命门，处三焦，温肺润肠，治虚寒喘咳，腰脚重疼，心腹疝痛，血痢肠风”等功效。现代医学研究认为，核桃中的磷脂，对脑神经有良好保健作用。核桃油含有不饱和脂肪酸，有防治动脉硬化的功效。核桃仁中含有锌、锰、铬等人体不可缺少的微量元素。人体在衰老过程中锌、锰含量日渐降低，铬有促进葡萄糖利用、胆固醇代谢和保护心血管的功能。核桃仁的镇咳平喘作用也十分明显，冬季，对慢性气管炎和哮喘病患者疗效极佳。可见经常食用核桃，既能健身体，又能抗衰老。有些人往往吃补药，其实每天早晚各吃几枚核桃，实在大有裨益，往往比吃补药还好。 核桃是食疗佳品。无论是配药用，还是单独生吃煮、作糖蘸、烧菜，都有补血养气、补肾填精、止咳平喘、润燥通便等良好功效。核桃的食法很多，将核桃加适量盐水煮，喝水吃渣可治肾虚腰痛、遗精、阳萎、健忘、耳鸣、尿频等症。核桃与薏仁、栗子等同煮作粥吃，能治尿频、遗精、大便溏泻、五更泻等病症。核桃与芝麻、莲子同做糖蘸，能补心健脑，还能治盗汗。生吃核桃与桂圆肉、山楂，能改善心脏功能。核桃还广泛用于治疗神经衰弱、高血压、冠心病、肺气肿、胃痛等症。
发明内容
本发明的目的在于提供一种核桃椰子饮料及其制备方法。
本发明采取的技术方案是：
一种核桃椰子饮料，按重量份计，由以下原料制成：核桃15～25份、椰子10～15份、花生5～10份、莲子5～10份、百合5～10份、甜味剂5-～10份、增稠剂0.03～0.05份、防腐剂0.03～0.05份、其余为纯净水。
优选地，一种核桃椰子饮料，按重量份计，由以下原料制成：核桃15份、椰子10份、花生5份、莲子5份、百合5份、甜味剂5份、增稠剂0.03份、防腐剂0.03份、其余为纯净水。
优选地，一种核桃椰子饮料，按重量份计，由以下原料制成：核桃20份、椰子11份、花生8份、莲子8份、百合8份、甜味剂7份、增稠剂0.04份、防腐剂0.04份、其余为纯净水。
优选地，一种核桃椰子饮料，按重量份计，由以下原料制成：核桃25份、椰子15份、花生10份、莲子10份、百合10份、甜味剂10份、增稠剂0.05份、防腐剂0.05份、其余为纯净水。
其制备方法包括以下步骤：
S10、挑选饱满、无虫蛀、无霉变的当年核桃，除去核桃壳，制得核桃仁备用；将花生去壳，挑选粒大饱满、色泽鲜艳的花生制得花生仁备用；
S11、 将步骤S10中处理好的核桃仁和花生仁放入到烤炉中，烤炉升温至140～ 150℃后停止加热，冷却至室温，打开烤炉倒出熟核桃仁和花生仁；通过提升机将熟核桃仁和花生仁输送到去皮机的上料斗中，去皮机去除熟核桃仁皮和花生仁皮，制得熟核桃仁和熟花生仁；
S12、将莲子去芯和百合混合清洗干净，用温水浸泡3～4小时备用；
S13、将椰子打开剥去硬壳，用刀削去椰子肉外面那层褐色的皮，冲洗干净，切成玉米般大小的粒，加入步骤S11制得的熟核桃仁和熟花生仁、步骤S12浸泡好的莲子和百合、纯净水混合打浆，用200目筛网过滤制得混合浆；
S14、将步骤S13制得的混合浆加入甜味剂、增稠剂、纯净水一起搅拌熬制30分钟，加入防腐剂搅拌均匀，用200目筛滤布过滤，将滤液装罐，杀菌后即得所述的核桃椰子饮料。
所述的甜味剂为木糖醇。
所述的防腐剂为山梨酸钾。
本发明中各原料的作用：
核桃：核桃补肾、固精强腰、温肺定喘、润肠通便，促进葡萄糖利用、胆固醇代谢和保护心血管的功能。主治肾虚喘嗽、腰痛脚弱、阳痿遗精、小便频数、石淋、大便燥结镇咳平喘，冬季，对慢性气管炎和哮喘病患者疗效极佳。经常食用核桃，既能健身体，又能抗衰老。
椰子：食能令人面部润泽，益人气力及耐受饥饿，治小儿涤虫、姜片虫病；椰水具有滋补、清暑解渴的功效，主治暑热类渴，津液不足之口渴；椰子壳油治癣，疗杨梅疮。花生：营养丰富，含有多种维生素、卵磷脂、蛋白氨基酸、胆碱及油酸、硬脂酸等。花生还是一味很好的中药，对营养不良贫血萎黄、脾胃失调、咳嗽痰喘、肠燥便秘、乳汁缺乏等症均有较好的食疗作用。由于它营养价值高，吃了延年益寿，故又被称为“长寿果”。
莲子：性平、味甘涩，入心、脾、肾经；补脾止泻，益肾涩清，养心安神。用于脾虚久泻，遗精带下，心悸失眠。主治夜寐多梦，失眠，健忘，心烦口渴，腰痛脚弱，耳目不聪，遗精，淋浊，久痢，虚泻，妇女崩漏带下以及胃虚不欲饮食等病症。莲子芯味道极苦，却有显著的强心作用，能扩张外周血管，降低血压；莲芯还有很好的祛心火的功效，可以治疗口舌生疮，并有助于睡眠。
百合： 润肺止咳，宁心安神，补中益气，清热利尿，清热解毒，凉血止血，健脾和胃，美容养颜，防癌抗癌。用于燥热咳嗽，劳嗽咯血，虚烦惊悸，失眠多梦等。在药用上有润肺止咳、养阴消热、清心安神之效。
本发明提供的核桃椰子饮料，原料配伍科学合理营养丰富，具有能补心健脑，润肺止咳、养阴消热、清心安神的保健功效，适合男女老少长期饮用，具有广阔的市场前景。
具体实施方式
下面结合实施例对本发明作进一步地阐述。
实施例1
一种核桃椰子饮料，按重量份计，由以下原料制成：核桃15份、椰子10份、花生5份、莲子5份、百合5份、甜味剂5份、增稠剂0.03份、防腐剂0.03份、其余为纯净水。
其制备方法包括以下步骤：
S10、挑选饱满、无虫蛀、无霉变的当年核桃，除去核桃壳，制得核桃仁备用；将花生去壳，挑选粒大饱满、色泽鲜艳的花生制得花生仁备用；
S11、 将步骤S10中处理好的核桃仁和花生仁放入到烤炉中，烤炉升温至140℃后停止加热，冷却至室温，打开烤炉倒出熟核桃仁和花生仁；通过提升机将熟核桃仁和花生仁输送到去皮机的上料斗中，去皮机去除熟核桃仁皮和花生仁皮，制得熟核桃仁和熟花生仁；
S12、将莲子去芯和百合混合清洗干净，用温水浸泡3小时备用；
S13、将椰子打开剥去硬壳，用刀削去椰子肉外面那层褐色的皮，冲洗干净，切成玉米般大小的粒，加入步骤S11制得的熟核桃仁和熟花生仁、步骤S12浸泡好的莲子和白合、纯净水混合打浆，用200目筛网过滤制得混合浆；
S14、将步骤S13制得的混合浆加入甜味剂、增稠剂、纯净水一起搅拌熬制30分钟，加入防腐剂搅拌均匀，用200目筛滤布过滤，将滤液装罐，杀菌后即得所述的核桃椰子饮料。
所述的甜味剂为木糖醇。
所述的防腐剂为山梨酸钾。
实施例2
一种核桃椰子饮料，按重量份计，由以下原料制成：核桃20份、椰子11份、花生8份、莲子8份、百合8份、甜味剂7份、增稠剂0.04份、防腐剂0.04份、其余为纯净水。
其制备方法包括以下步骤：
S10、挑选饱满、无虫蛀、无霉变的当年核桃，除去核桃壳，制得核桃仁备用；将花生去壳，挑选粒大饱满、色泽鲜艳的花生制得花生仁备用；
S11、 将步骤S10中处理好的核桃仁和花生仁放入到烤炉中，烤炉升温至145℃后停止加热，冷却至室温，打开烤炉倒出熟核桃仁和花生仁；通过提升机将熟核桃仁和花生仁输送到去皮机的上料斗中，去皮机去除熟核桃仁皮和花生仁皮，制得熟核桃仁和熟花生仁；
S12、将莲子去芯和百合混合清洗干净，用温水浸泡3小时备用；
S13、将椰子打开剥去硬壳，用刀削去椰子肉外面那层褐色的皮，冲洗干净，切成玉米般大小的粒，加入步骤S11制得的熟核桃仁和熟花生仁、步骤S12浸泡好的莲子和白合、纯净水混合打浆，用200目筛网过滤制得混合浆；
S14、将步骤S13制得的混合浆加入甜味剂、增稠剂、纯净水一起搅拌熬制30分钟，加入防腐剂搅拌均匀，用200目筛滤布过滤，将滤液装罐，杀菌后即得所述的核桃椰子饮料。
所述的甜味剂为木糖醇。
所述的防腐剂为山梨酸钾。
实施例3
一种核桃椰子饮料，按重量份计，由以下原料制成：核桃25份、椰子15份、花生10份、莲子10份、百合10份、甜味剂10份、增稠剂0.05份、防腐剂0.05份、其余为纯净水。
其制备方法包括以下步骤：
S10、挑选饱满、无虫蛀、无霉变的当年核桃，除去核桃壳，制得核桃仁备用；将花生去壳，挑选粒大饱满、色泽鲜艳的花生制得花生仁备用；
S11、 将步骤S10中处理好的核桃仁和花生仁放入到烤炉中，烤炉升温至150℃后停止加热，冷却至室温，打开烤炉倒出熟核桃仁和花生仁；通过提升机将熟核桃仁和花生仁输送到去皮机的上料斗中，去皮机去除熟核桃仁皮和花生仁皮，制得熟核桃仁和熟花生仁；
S12、将莲子去芯和百合混合清洗干净，用温水浸泡4小时备用；
S13、将椰子打开剥去硬壳，用刀削去椰子肉外面那层褐色的皮，冲洗干净，切成玉米般大小的粒，加入步骤S11制得的熟核桃仁和熟花生仁、步骤S12浸泡好的莲子和白合、纯净水混合打浆，用200目筛网过滤制得混合浆；
S14、将步骤S13制得的混合浆加入甜味剂、增稠剂、纯净水一起搅拌熬制30分钟，加入防腐剂搅拌均匀，用200目筛滤布过滤，将滤液装罐，杀菌后即得所述的核桃椰子饮料。
所述的甜味剂为木糖醇。
所述的防腐剂为山梨酸钾。
Claims (7)
1.一种核桃椰子饮料，其特征在于，按重量份计，由以下原料制成：核桃15～25份、椰子10～15份、花生5～10份、莲子5～10份、百合5～10份、甜味剂5-～10份、增稠剂0.03～0.05份、防腐剂0.03～0.05份、其余为纯净水。
2.根据权利要求1所述一种核桃椰子饮料，其特征在于，按重量份计，由以下原料制成：核桃15份、椰子10份、花生5份、莲子5份、百合5份、甜味剂5份、增稠剂0.03份、防腐剂0.03份、其余为纯净水。
3.根据权利要求1所述一种核桃椰子饮料，其特征在于，按重量份计，由以下原料制成：核桃20份、椰子11份、花生8份、莲子8份、百合8份、甜味剂7份、增稠剂0.04份、防腐剂0.04份、其余为纯净水。
4.根据权利要求1所述一种核桃椰子饮料，其特征在于，按重量份计，由以下原料制成：核桃25份、椰子15份、花生10份、莲子10份、百合10份、甜味剂10份、增稠剂0.05份、防腐剂0.05份、其余为纯净水。
5.根据权利要求1～4之一所述的一种核桃椰子饮料，其特征在于，其制备方法包括以下步骤：
S10、挑选饱满、无虫蛀、无霉变的当年核桃，除去核桃壳，制得核桃仁备用；将花生去壳，挑选粒大饱满、色泽鲜艳的花生制得花生仁备用；
S11、 将步骤S10中处理好的核桃仁和花生仁放入到烤炉中，烤炉升温至140～ 150℃后停止加热，冷却至室温，打开烤炉倒出熟核桃仁和花生仁；通过提升机将熟核桃仁和花生仁输送到去皮机的上料斗中，去皮机去除熟核桃仁皮和花生仁皮，制得熟核桃仁和熟花生仁；
S12、将莲子去芯和百合混合清洗干净，用温水浸泡3～4小时备用；
S13、将椰子打开剥去硬壳，用刀削去椰子肉外面那层褐色的皮，冲洗干净，切成玉米般大小的粒，加入步骤S11制得的熟核桃仁和熟花生仁、步骤S12浸泡好的莲子和白合、纯净水混合打浆，用200目筛网过滤制得混合浆；
S14、将步骤S13制得的混合浆加入甜味剂、增稠剂、纯净水一起搅拌熬制30分钟，加入防腐剂搅拌均匀，用200目筛滤布过滤，将滤液装罐，杀菌后即得所述的核桃椰子饮料。
6.根据权利要求1所述一种核桃椰子饮料，其特征在于：所述的甜味剂为木糖醇。
7.根据权利要求1所述一种核桃椰子饮料，其特征在于：所述的防腐剂为山梨酸钾。
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Application publication date: 20170808 |