CN110236053A - 一种复合果蔬粒生姜饮品 - Google Patents
一种复合果蔬粒生姜饮品 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种复合果蔬粒生姜饮品，属于食品加工技术领域。主要技术方案为：由如下质量份数的原料制成：生姜60‑75份、红枣40‑50份、冰糖48‑60份、苹果48‑60份、梨48‑60份、胡萝卜48‑60份、马铃薯48‑60份、蜂蜜9.6‑12份、柠檬汁9.6‑12份。本发明将生姜和果蔬粒结合起来，又加入红枣，在补充微量营养元素的同时为人体提供能量，长期饮用具有开胃健体、预防伤风感冒、提高身体免疫力的效果。
Description
技术领域
本发明涉及一种复合果蔬粒生姜饮品，属于食品加工技术领域。
背景技术
传统的生姜饮品多以固体饮料形式出现在市面上，且口味比较单一，大多数仅与红枣和红糖结合，而传统的果蔬饮品大多数是以液体状态呈现给消费者，产品形式单一。
发明内容
为弥补现有技术的不足，本发明提供了一种复合果蔬粒生姜饮品，可补充膳食纤维并提高人体抗寒能力。
本发明的技术方案如下：一种复合果蔬粒生姜饮品，由如下质量份数的原料制成：生姜60-75份、红枣40-50份、冰糖48-60份、苹果48-60份、梨48-60份、胡萝卜48-60份、马铃薯48-60份、蜂蜜9.6-12份、柠檬汁9.6-12份；
所述复合果蔬粒生姜饮品按照如下方法制备：
1)原料预处理：红枣洗净去核切丁，苹果、梨洗净去皮去核切丁，生姜、胡萝卜、马铃薯洗净去皮切丁；胡萝卜丁、马铃薯丁蒸15分钟；
2)红枣丁、生姜丁、冰糖放入2000份饮用水中，大火270℃煮沸5分钟，随后转小火160℃继续煮10分钟；
3)加入苹果丁、梨丁、胡萝卜丁、马铃薯丁继续煮5分钟；
4)加入柠檬汁、蜂蜜搅拌至溶解；
5)灌装封盖灭菌即为复合果蔬粒生姜饮品。
进一步的，所述的一种复合果蔬粒生姜饮品，由如下质量份的原料制成：生姜65份、红枣50份、冰糖60份、苹果60份、梨60份、胡萝卜60份、马铃薯60份、蜂蜜12份、柠檬汁12份。
进一步的，所述切丁的粒度为5-7mm。
生姜具有姜辣素能刺激胃肠黏膜，促进消化，有效地治疗吃寒凉食物过多而引起的腹胀、腹痛、腹泻、呕吐等。食用一定量的生姜能促进血液循环，祛除体内的病菌、寒气。
红枣性温、味甘，具益气补血、健脾和胃、袪风功效，对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化效果明显，同时，枣中含有抗疲劳作用的物质，能增强人的耐力。
苹果具有生津止渴、润肺除烦、健脾、解酒、预防或是缓解心悸、心率失常等。特别是苹果中的苹果酚，苹果酚具有抗氧化、消除异味、预防蛀牙、抑制黑色素、酵素的产生、抑制活性氧发生、抑制血压上升，预防高血压；抑制过敏反应。
梨不仅味美汁多，甜中带酸，而且营养丰富，含有多种维生素和纤维素，不同种类的梨味道和质感都完全不同。梨既可生食，也可蒸煮后食用。在医疗功效上，梨具有润肺止渴、消疲降火、通便秘，利消化，对心血管也有好处。
马铃薯中含有丰富的膳食纤维，有助促进胃肠蠕动，疏通肠道。除此以外，马铃薯块茎还含有禾谷类粮食所没有的胡萝卜素和抗坏血酸。从营养角度来看，它比大米、面粉具有更多的优点，能供给人体大量的热能，可称为“十全十美的食物”。马铃薯块茎水分多、脂肪少、单位体积的热量相当低，所含的维生素C是苹果的4倍左右，B族维生素是苹果的4倍，各种矿物质是苹果的几倍至几十倍不等，马铃薯性平味甘无毒，能健脾和胃，益气调中，缓急止痛，通利大便。对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著。
胡萝卜不仅富含胡萝卜素，还富含维生素B1、维生素B2、钙、铁、磷等维生素和矿物质。由于胡萝卜中的维生素B2和叶酸有抗癌作用，经常食用可以增强人体的抗癌能力，所以被称为“预防癌症的蔬菜”。
柠檬富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等，对人体十分有益，能够保持人体正常的生理机能。
蜂蜜适宜肺燥咳嗽、干咳无痰之人食用，适宜肠燥便秘，尤其适宜老年人、体弱者、病后、产妇便秘时食用，适宜胃及十二指肠溃疡患者食用，适宜高血压、心脏病、冠心病、肝脏病人食用，适宜生长发育期的儿童食用，适宜神经衰弱、失眠患者以及肥胖者食用。
本发明的有益效果如下：
(1)本发明将生姜和果蔬粒结合起来，又加入红枣，区别于传统的姜茶，果蔬补充微量营养元素的同时为机体提供能量，加入红枣又增加了保健功效。
(2)红枣和生姜具有促进血液循环的效果，能够加速果蔬加热后产生的多酚类抗氧化物质的吸收。原料果蔬又以粒状呈现，提高了补充膳食纤维的效果，长期饮用具有开胃健体、预防伤风感冒、提高身体免疫力的功能。
(3)果蔬加热后，脂溶性维生素并不会被破坏，反而能够促进吸收。同时果蔬中所含的多酚类天然抗氧化物质含量受温度影响大幅增加。加热处理破坏果蔬的细胞膜，加速果蔬细胞进行氧化分解，大量酚类物质的前体物暴露出来，这些酚类前体物受空气中的氧以及其他环境因素影响发生反应，转化成抗氧化性较强的多酚类物质，从而抵御不利因素对果蔬的影响。
(4)制备方法操作简单，适合工业化生产。
具体实施方式
下面结合具体实施例对本发明做进一步的说明和解释，若无特殊说明，本发明所用原料及设备均为本领域的常规技术。
实施例1
1)原料预处理：红枣40克洗净去核切丁，切丁的粒度为5mm，苹果48克、梨48克洗净去皮去核切丁，生姜60克、胡萝卜48克、马铃薯48克洗净去皮切丁；胡萝卜丁、马铃薯丁蒸15分钟；
2)红枣丁、生姜丁、冰糖48克放入2000克饮用水中，大火270℃煮沸5分钟，随后转小火160℃继续煮10分钟；
3)加入苹果丁、梨丁、胡萝卜丁、马铃薯丁继续煮5分钟；
4)加入柠檬汁9.6克、蜂蜜9.6克搅拌至溶解；
5)灌装封盖灭菌(巴氏杀菌75℃，保温15s)即为复合果蔬粒生姜饮品。
实施例2
1)原料预处理：红枣50克洗净去核切丁，切丁的粒度为5-7mm，苹果60克、梨60克洗净去皮去核切丁，生姜65克、胡萝卜60克、马铃薯60克洗净去皮切丁；胡萝卜丁、马铃薯丁蒸15分钟；
2)红枣丁、生姜丁、冰糖60克放入2000克饮用水中，大火270℃煮沸5分钟，随后转小火160℃继续煮10分钟；
3)加入苹果丁、梨丁、胡萝卜丁、马铃薯丁继续煮5分钟；
4)加入柠檬汁12克、蜂蜜12克搅拌至溶解；
5)灌装封盖灭菌(巴氏杀菌75℃，保温16s)即为复合果蔬粒生姜饮品。
实施例3
1)原料预处理：红枣45克洗净去核切丁，切丁的粒度为6mm，苹果50克、梨55克洗净去皮去核切丁，生姜70克、胡萝卜55克、马铃薯55克洗净去皮切丁；胡萝卜丁、马铃薯丁蒸15分钟；
2)红枣丁、生姜丁、冰糖55克放入2000克饮用水中，大火270℃煮沸5分钟，随后转小火160℃继续煮10分钟；
3)加入苹果丁、梨丁、胡萝卜丁、马铃薯丁继续煮5分钟；
4)加入柠檬汁11克、蜂蜜11克搅拌至溶解；
5)灌装封盖灭菌(巴氏杀菌75℃，保温15s)即为复合果蔬粒生姜饮品。
对实施例1-3制备的复合果蔬粒生姜饮品进行感官评定，结果如下表1：
表1实施例1-3制备的复合果蔬粒生姜饮品感官评定表
由上表可知本产品为黄褐色，溶液均一，底部有颗粒，口味酸甜又具有生姜风味，符合大众口味。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (3)
1.一种复合果蔬粒生姜饮品，其特征在于，由如下质量份的原料制成：生姜60-75份、红枣40-50份、冰糖48-60份、苹果48-60份、梨48-60份、胡萝卜48-60份、马铃薯48-60份、蜂蜜9.6-12份、柠檬汁9.6-12份；
所述复合果蔬粒生姜饮品按照如下方法制备：
1)原料预处理：红枣洗净去核切丁，苹果、梨洗净去皮去核切丁，生姜、胡萝卜、马铃薯洗净去皮切丁；胡萝卜丁、马铃薯丁蒸15分钟；
2)红枣丁、生姜丁、冰糖放入2000份饮用水中，大火270℃煮沸5分钟，随后转小火160℃继续煮10分钟；
3)加入苹果丁、梨丁、胡萝卜丁、马铃薯丁继续煮5分钟；
4)加入柠檬汁、蜂蜜搅拌至溶解；
5)灌装封盖灭菌即得。
2.如权利要求1所述的一种复合果蔬粒生姜饮品，其特征在于，由如下质量份的原料制成：生姜65份、红枣50份、冰糖60份、苹果60份、梨60份、胡萝卜60份、马铃薯60份、蜂蜜12份、柠檬汁12份。
3.如权利要求1所述的一种复合果蔬粒生姜饮品，其特征在于，所述切丁的粒度为5-7mm。
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