CN108157734A - 一种冰糖菊花固体饮料及其制备方法 - Google Patents
一种冰糖菊花固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种冰糖菊花固体饮料及其制备方法,制备方法包括步骤:将3‑7朵干菊花放入模子内;将冰糖粉放入熬糖锅中,添加冰糖粉重量5%‑10%的蜂蜜水,熬糖温度为110‑120℃,搅拌使其充分溶解至沸腾出锅;熬糖出锅倒入模子内,模子内干菊花与熬糖的质量比为10:90‑2:98,冷却后脱模,即得到半成品菊花冰糖块;半成品菊花冰糖块烘干至水分≤2.0%后包装即可。本发明的冰糖菊花固体饮料的生产方法简单。冰糖菊花固体饮料以合理的配比,口味独特,菊花在饮用时可将花瓣食用,满足人们对营养的需要。冲泡时保留菊花的形态,不造成营养成分的浪费的同时保证了冲泡视觉感受。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种冰糖菊花固体饮料及其制备方法。
背景技术
冰糖有单晶冰糖和多晶冰糖两种。冰糖呈透明或半透明状;冰糖味甘,有补中益气、滋阴生津、润肺止咳、清热解毒、养颜、利咽降浊的功效,能清痰利喉、爽口开胃,益于治咽痛口干、高血压等症,在不少国家冰糖被当作医治伤风感冒的良药,普遍受到消费者的喜爱。
菊花作为菊科多年生草本植物,是中国传统的常用中药材之一,主要以头状花序供药用。据古籍记载,菊花味甘苦,性微寒;有散风清热、清肝明目和解毒消炎等作用,对口干、火旺、目涩,或由风、寒、湿引起的肢体疼痛、麻木的疾病均有一定的功效,主治感冒风热,头疼病等;对眩晕、头疼、耳鸣有防治作用。《本草纲目》中对菊花茶的药效也有详细的记载:性甘、微寒,具有散风热、平肝明目之功效。
现代医学也研究证实,菊花具有降血压、消除癌细胞、扩张冠状动脉和抑菌的作用,长期饮用能增加人体钙质、调节心肌功能、降低胆固醇,适合中老年人和预防流行性结膜炎时饮用。对肝火旺、用眼过度导致的双眼干涩也有较好的疗效。同时,菊花茶香气浓郁,提神醒脑,也具有一定的松弛神经、舒缓头痛的功效。
很多家庭都有自煮菊花茶的习惯,用来提神醒脑、清肝明目,但每次都要经过煮,比较麻烦。而且尽管冰糖、菊花分别具有营养滋补和药用功效,二者组配食用更具有综合效果。但不便掌握食用的剂量,剂量大了,会造成营养成分的浪费,甚至有副作用,剂量小,则满足不了人们对营养的需要。
相比软饮料,固体饮料由于携带方便,可根据个人喜好用水冲泡即可的特点,也逐渐受到消费者的欢迎。而现有的固体饮料往往通过深加工工序,造成的营养性食源的营养成分破坏或流失的缺陷。
发明内容
本发明所要解决的技术问题是提供一种绿色、科技、安全、营养的冰糖菊花固体饮料及其制备方法。
为解决上述技术问题,本发明首先提出了一种冰糖菊花固体饮料的制备方法,包括下述步骤:
1)布花:将3-7朵干菊花放入模子内;
2)熬糖:将冰糖粉放入熬糖锅中,添加冰糖粉重量5%-10%的蜂蜜水,熬糖温度为110-120℃,搅拌使其充分溶解至沸腾出锅;
3)倒模脱模:熬糖出锅倒入所述模子内,模子内干菊花与熬糖的质量比为10:90-2:98,冷却后脱模,即得到半成品菊花冰糖块;
4)将半成品菊花冰糖块烘干至水分≤2.0%后包装。
优化的,所述布花步骤之前,用微波灭菌烘干鲜菊花,得到0.08-0.1g/粒的干菊花。
优选的,所述布花步骤中,将4-5朵菊花放入模子内。
优选的,所述布花步骤4)中,半成品菊花冰糖块烘干在65-80℃的温度下烘干。
优选的,所述的冰糖菊花固体饮料的原料菊花为桐乡胎菊。
冰糖成分以蔗糖为主,除其营养价值外具有,味甘,性平,归脾、润肺的特点和补中益气,和胃,止咳化痰之功效。菊花含有挥发油,氨基酸。维生素A和B等丰富的营养物质,有疏风散热、抑制病菌的作用,对大肠杆菌、链球菌、金黄色葡萄球菌等都有一定的杀伤力,同时也有较平稳的降血压作用,对心脑血管缺血和血栓的形成有预防作用。对患有高血压,冠心病,偏头痛,淋巴腺炎,急性结膜炎的人,可用菊花作辅助疗法。上述食品经科学配伍,寓药于食,食夏季养阴清热、解暑润燥的上佳补品。
本发明的冰糖菊花固体饮料的生产方法简单。冰糖菊花固体饮料以合理的配比,口味独特,菊花在饮用时可将花瓣食用,满足人们对营养的需要。冲泡时保留菊花的形态,不造成营养成分的浪费的同时保证了冲泡视觉感受。
具体实施方式
实施例1
冰糖菊花固体饮料,采用以下步骤制备:
1)鲜杭白菊采摘后清洗干净,放在通风处晾干,微波灭菌烘干,得到0.08-0.1g/粒的干菊花;
2)布花:将3-7朵干菊花放入模子内;
3)熬糖:将冰糖粉放入熬糖锅中,添加冰糖粉重量5%%的蜂蜜水,熬糖温度为110℃,搅拌使其充分溶解至沸腾出锅;
4)倒模脱模:熬糖出锅倒入所述模子内,模子内干菊花与熬糖的质量比为10:90,冷却后脱模,即得到半成品菊花冰糖块;
5)将半成品菊花冰糖块在65℃的温度下烘干至水分≤2.0%后包装,即得到冰糖菊花固体饮料。
实施例2
冰糖菊花固体饮料,采用以下步骤制备:
1)鲜杭白菊采摘后清洗干净,放在通风处晾干,微波灭菌烘干,得到0.08-0.1g/粒的干菊花;
2)布花:将4-5朵干菊花放入模子内;
3)熬糖:将冰糖粉放入熬糖锅中,添加冰糖粉重量10%的蜂蜜水,熬糖温度为120℃,搅拌使其充分溶解至沸腾出锅;
4)倒模脱模:熬糖出锅倒入所述模子内,模子内干菊花与熬糖的质量比为2:98,冷却后脱模,即得到半成品菊花冰糖块;
5)将半成品菊花冰糖块在80℃的温度下烘干至水分≤2.0%后包装,即得到冰糖菊花固体饮料。
实施例3
冰糖菊花固体饮料,采用以下步骤制备:
1)鲜桐乡胎菊采摘后清洗干净,放在通风处晾干,微波灭菌烘干,得到0.08-0.1g/粒的干菊花;
2)布花:将4-6朵干菊花放入模子内;
3)熬糖:将冰糖粉放入熬糖锅中,添加冰糖粉重量8%的蜂蜜水,熬糖温度为115℃,搅拌使其充分溶解至沸腾出锅;
4)倒模脱模:熬糖出锅倒入所述模子内,模子内干菊花与熬糖的质量比为5:95,冷却后脱模,即得到半成品菊花冰糖块;
5)将半成品菊花冰糖块在70℃的温度下烘干至水分≤2.0%后包装,即得到冰糖菊花固体饮料。
实施例4
冰糖菊花固体饮料,采用以下步骤制备:
1)鲜杭白菊采摘后清洗干净,放在通风处晾干,微波灭菌烘干,得到0.08-0.1g/粒的干菊花;
2)布花:将3-5朵干菊花放入模子内;
3)熬糖:将冰糖粉放入熬糖锅中,添加冰糖粉重量7%的蜂蜜水,熬糖温度为116℃,搅拌使其充分溶解至沸腾出锅;
4)倒模脱模:熬糖出锅倒入所述模子内,模子内干菊花与熬糖的质量比为6:94,冷却后脱模,即得到半成品菊花冰糖块;
5)将半成品菊花冰糖块在75℃的温度下烘干至水分≤2.0%后包装,即得到冰糖菊花固体饮料。
最后所应说明的是,以上具体实施方式仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (6)
1.一种冰糖菊花固体饮料的制备方法,其特征在于,包括下述步骤:
1)布花:将3-7朵干菊花放入模子内;
2)熬糖:将冰糖粉放入熬糖锅中,添加冰糖粉重量5%-10%的蜂蜜水,熬糖温度为110-120℃,搅拌使其充分溶解至沸腾出锅;
3)倒模脱模:熬糖出锅倒入所述模子内,模子内干菊花与熬糖的质量比为10:90-2:98,冷却后脱模,即得到半成品菊花冰糖块;
4)将半成品菊花冰糖块烘干至水分≤2.0%后包装。
2.根据权利要求1所述的冰糖菊花固体饮料的制备方法,其特征在于,所述布花步骤之前,用微波灭菌烘干鲜菊花,得到0.08-0.1g/粒的干菊花。
3.根据权利要求1所述的冰糖菊花固体饮料的制备方法,其特征在于,所述布花步骤中,将4-5朵菊花放入模子内。
4.根据权利要求1所述的冰糖菊花固体饮料的制备方法,其特征在于,所述布花步骤4)中,半成品菊花冰糖块烘干在65-80℃的温度下烘干。
5.一种根据权利要求1至4之一所述制备方法制得的冰糖菊花固体饮料。
6.根据权利要求5所述的冰糖菊花固体饮料,其特征在于,所述的菊花为桐乡胎菊。
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