CN107334116A - 一种坚果蜂蜜及其制作方法 - Google Patents
一种坚果蜂蜜及其制作方法 Download PDFInfo
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/15—Vitamins
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/17—Amino acids, peptides or proteins
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Abstract
本发明公开了一种坚果蜂蜜，由下述重量份的原料制成：蜂蜜50‑70份，榛子仁2‑4份，核桃仁1‑3份，松仁1‑3份，板栗1.5‑3.5份，山楂1‑3份，石榴籽超微粉1‑3份，柠檬酸1‑5份，葵花籽油0.5‑1.5份，西洋参0.5‑1.5份，玫瑰花瓣0.2‑0.8份，本发明以蜂蜜为基本原料，添加了榛子、松仁、核桃、杏仁、板栗五种坚果，使得制得的蜂蜜具有明目健脑、降血压、防止动脉硬化、健脾胃、补肾强心、天然抗癌、润肺滑肠、降低胆固醇的功效，同时添加了石榴籽超微粉、西洋参.玫瑰花瓣清蛋白、维生素E、叶酸，不仅可以改善口感，还营养保健功效更丰富、更全面；配比合理应用范围广，原料天然，避免了传统化学添加剂对人体的危害；配制工艺简单、使用方便。
Description
技术领域
本发明涉及蜂产品领域，具体是一种坚果蜂蜜及其制作方法。
背景技术
蜂蜜，味甘、性平；归脾、胃、肺、大肠经；功能主治：调补脾胃、缓急止痛、润肺止咳、润肠通便、润肤生肌、解毒；主脘腹虚痛、肺燥咳嗽、肠燥便秘、目赤、口疮、溃疡不敛、风疹瘙痒、水火烫伤等。《本经》记载蜂蜜：主心腹邪气，诸惊痫，安五脏诸不足，益气补中，止痛解毒，和百药。《纲目》记载蜂蜜：和营卫、润脏腑，通三焦，调脾胃。
虽然市场上的蜂蜜品种较多，但是功能性不强。
发明内容
本发明的目的在于提供一种坚果蜂蜜及其制作方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜50-70份，榛子仁2-4份，核桃仁1-3份，松仁1-3份，板栗1.5-3.5份，山楂1-3份，石榴籽超微粉1-3份，柠檬酸1-5份，葵花籽油0.5-1.5份，西洋参0.5-1.5份，玫瑰花瓣0.2-0.8份。
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜50份，榛子仁2份，核桃仁1份，松仁1份，板栗1.5份，山楂1份，石榴籽超微粉1份，柠檬酸1份，葵花籽油0.5份，西洋参0.5份，玫瑰花瓣0.2份，清蛋白1份，维生素E 1份、叶酸1份。
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜70份，榛子仁4份，核桃仁3份，松仁3份，板栗3.5份，山楂3份，石榴籽超微粉3份，柠檬酸5份，葵花籽油1.5份，西洋参1.5份，玫瑰花瓣0.8份，清蛋白2份，维生素E 3份、叶酸3份。
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜60份，榛子仁3份，核桃仁2份，松仁2份，板栗2.5份，山楂2份，石榴籽超微粉2份，柠檬酸3份，葵花籽油1份，西洋参1份，玫瑰花瓣0.5份，清蛋白1.5份，维生素E 2份、叶酸2份。
所述的坚果蜂蜜的制作方法，包括以下步骤：
1)、将分别将石榴籽、山楂、西洋参、玫瑰花瓣分别清洗，干燥，研磨，过100-200目筛，再用超微粉碎机粉碎后获得混合超微粉，备用；
2)、将榛子仁、核桃仁、松仁、板栗分别炒熟后，混合，粉碎，再用超微粉碎机粉碎，过100-200目筛，得到坚果粉末，备用；
3)、将维生素E、叶酸分别研磨过50目筛，然后按照重量比混合；
4)、将步骤1、步骤2和步骤3制备的粉末混合20-30分钟，加入葵花籽油、柠檬酸，搅拌10-15分钟后，加入蜂蜜搅拌均匀，低频均质60分钟，在40℃条件下灭菌22-25秒，装罐即得。
与现有技术相比，本发明的有益效果是：
本发明以蜂蜜为基本原料，添加了榛子、松仁、核桃、杏仁、板栗五种坚果，使得制得的蜂蜜具有明目健脑、降血压、防止动脉硬化、健脾胃、补肾强心、天然抗癌、润肺滑肠、降低胆固醇的功效，同时添加了石榴籽超微粉、西洋参.玫瑰花瓣清蛋白、维生素E、叶酸，不仅可以改善口感，还营养保健功效更丰富、更全面；配比合理应用范围广，原料天然，避免了传统化学添加剂对人体的危害；配制工艺简单、使用方便，其带有中药特色的配方蜂蜜，既是营养食品，美味可口，又具有保健功效。
具体实施方式
实施例1
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜50份，榛子仁2份，核桃仁1份，松仁1份，板栗1.5份，山楂1份，石榴籽超微粉1份，柠檬酸1份，葵花籽油0.5份，西洋参0.5份，玫瑰花瓣0.2份，清蛋白1份，维生素E 1份、叶酸1份。
所述的坚果蜂蜜的制作方法，包括以下步骤：
1)、将分别将石榴籽、山楂、西洋参、玫瑰花瓣分别清洗，干燥，研磨，过100-200目筛，再用超微粉碎机粉碎后获得混合超微粉，备用；
2)、将榛子仁、核桃仁、松仁、板栗分别炒熟后，混合，粉碎，再用超微粉碎机粉碎，过100-200目筛，得到坚果粉末，备用；
3)、将维生素E、叶酸分别研磨过50目筛，然后按照重量比混合；
4)、将步骤1、步骤2和步骤3制备的粉末混合20-30分钟，加入葵花籽油、柠檬酸，搅拌10-15分钟后，加入蜂蜜搅拌均匀，低频均质60分钟，在40℃条件下灭菌22-25秒，装罐即得。
实施例2
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜70份，榛子仁4份，核桃仁3份，松仁3份，板栗3.5份，山楂3份，石榴籽超微粉3份，柠檬酸5份，葵花籽油1.5份，西洋参1.5份，玫瑰花瓣0.8份，清蛋白2份，维生素E 3份、叶酸3份。
所述的坚果蜂蜜的制作方法，包括以下步骤：
1)、将分别将石榴籽、山楂、西洋参、玫瑰花瓣分别清洗，干燥，研磨，过100-200目筛，再用超微粉碎机粉碎后获得混合超微粉，备用；
2)、将榛子仁、核桃仁、松仁、板栗分别炒熟后，混合，粉碎，再用超微粉碎机粉碎，过100-200目筛，得到坚果粉末，备用；
3)、将维生素E、叶酸分别研磨过50目筛，然后按照重量比混合；
4)、将步骤1、步骤2和步骤3制备的粉末混合20-30分钟，加入葵花籽油、柠檬酸，搅拌10-15分钟后，加入蜂蜜搅拌均匀，低频均质60分钟，在40℃条件下灭菌22-25秒，装罐即得。
实施例3
一种坚果蜂蜜，由下述重量份的原料制成：
蜂蜜60份，榛子仁3份，核桃仁2份，松仁2份，板栗2.5份，山楂2份，石榴籽超微粉2份，柠檬酸3份，葵花籽油1份，西洋参1份，玫瑰花瓣0.5份，清蛋白1.5份，维生素E 2份、叶酸2份。
所述的坚果蜂蜜的制作方法，包括以下步骤：
1)、将分别将石榴籽、山楂、西洋参、玫瑰花瓣分别清洗，干燥，研磨，过100-200目筛，再用超微粉碎机粉碎后获得混合超微粉，备用；
2)、将榛子仁、核桃仁、松仁、板栗分别炒熟后，混合，粉碎，再用超微粉碎机粉碎，过100-200目筛，得到坚果粉末，备用；
3)、将维生素E、叶酸分别研磨过50目筛，然后按照重量比混合；
4)、将步骤1、步骤2和步骤3制备的粉末混合20-30分钟，加入葵花籽油、柠檬酸，搅拌10-15分钟后，加入蜂蜜搅拌均匀，低频均质60分钟，在40℃条件下灭菌22-25秒，装罐即得。
Claims (5)
1.一种坚果蜂蜜，其特征在于，由下述重量份的原料制成：
蜂蜜50-70份，榛子仁2-4份，核桃仁1-3份，松仁1-3份，板栗1.5-3.5份，山楂1-3份，石榴籽超微粉1-3份，柠檬酸1-5份，葵花籽油0.5-1.5份，西洋参0.5-1.5份，玫瑰花瓣0.2-0.8份。
2.根据权利要求1所述的坚果蜂蜜，其特征在于，由下述重量份的原料制成：
蜂蜜50份，榛子仁2份，核桃仁1份，松仁1份，板栗1.5份，山楂1份，石榴籽超微粉1份，柠檬酸1份，葵花籽油0.5份，西洋参0.5份，玫瑰花瓣0.2份，清蛋白1份，维生素E 1份、叶酸1份。
3.根据权利要求1所述的坚果蜂蜜，其特征在于，由下述重量份的原料制成：
蜂蜜70份，榛子仁4份，核桃仁3份，松仁3份，板栗3.5份，山楂3份，石榴籽超微粉3份，柠檬酸5份，葵花籽油1.5份，西洋参1.5份，玫瑰花瓣0.8份，清蛋白2份，维生素E 3份、叶酸3份。
4.根据权利要求1所述的坚果蜂蜜，其特征在于，由下述重量份的原料制成：
蜂蜜60份，榛子仁3份，核桃仁2份，松仁2份，板栗2.5份，山楂2份，石榴籽超微粉2份，柠檬酸3份，葵花籽油1份，西洋参1份，玫瑰花瓣0.5份，清蛋白1.5份，维生素E 2份、叶酸2份。
5.如权利要求1-4任一项所述的坚果蜂蜜的制作方法，其特征在于，包括以下步骤：
1)、将分别将石榴籽、山楂、西洋参、玫瑰花瓣分别清洗，干燥，研磨，过100-200目筛，再用超微粉碎机粉碎后获得混合超微粉，备用；
2)、将榛子仁、核桃仁、松仁、板栗分别炒熟后，混合，粉碎，再用超微粉碎机粉碎，过100-200目筛，得到坚果粉末，备用；
3)、将维生素E、叶酸分别研磨过50目筛，然后按照重量比混合；
4)、将步骤1、步骤2和步骤3制备的粉末混合20-30分钟，加入葵花籽油、柠檬酸，搅拌10-15分钟后，加入蜂蜜搅拌均匀，低频均质60分钟，在40℃条件下灭菌22-25秒，装罐即得。
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