CN112674342A - 一种保健果酸汤及其制备方法 - Google Patents
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Abstract
本发明涉及一种保健果酸汤及其制备方法，所述保健果酸汤包括以下重量份数的原料：山楂15份，苹果15份，木瓜15份，柚子15份，百香果15份，雪梨15份，大蒜10份，葡萄8份，火龙果8份，西红柿8份，香蕉8份，柠檬8份，玉米8份，生姜8份，菊花1份，荷叶1份，红枣1份，胡椒1份，桑葚1份，沉香1份，水550份。本发明的保健果酸汤富含多种水果小分子有机酸、维生素、果酸钙等营养物质，长期饮用具有软化血管、养肝和养胃的功效，具有很好的保健作用，同时制备方法简单，适宜规模化生产。
Description
技术领域
本发明涉及一种保健果酸汤及其制备方法。
背景技术
现有技术中，汤分为速食汤和高汤，速食汤制作快速，但是营养价值和味道较差，高汤营养价值高，味道鲜美，但是烹制的时间较长，不适合家庭烹制，多出现在饭店等，而现有的高汤虽然营养丰富，但也也还有很高的脂肪物质，不利于保健食用，食用较多会造成营养不均衡，极易引起肥胖等。因此急需一种保健果酸汤及其制备方法。
发明内容
为解决上述技术问题，本发明提供一种保健果酸汤及其制备方法。
本发明的保健果酸汤，其包括以下重量份数的原料：山楂15份，苹果15份，木瓜15份，柚子15份，百香果15份，雪梨15份，大蒜10份，葡萄8份，火龙果8份，西红柿8份，香蕉8份，柠檬8份，玉米8份，生姜8份，菊花1份，荷叶1份，红枣1份，胡椒1份，桑葚1份，沉香1份，水550份；所述玉米采用带衣带须玉米，所述火龙果也可采用仙人掌果。
本发明的保健果酸汤的制备方法，包括以下步骤：
1）将山楂15份，苹果15份，木瓜15份，柚子15份，百香果15份，雪梨15份，大蒜10份，葡萄8份，火龙果8份，西红柿8份，香蕉8份，柠檬8份，玉米8份，生姜8份，菊花1份，荷叶1份，红枣1份，胡椒1份，桑葚1份，沉香1份清洗干净后用食用醋侵泡30分钟，滤干备用；
2）将经过步骤1）处理后的原料和水550份投入煮锅内煮制150分钟；然后进行过滤，留汤备用；
3）将经过步骤2）得到的汤料进行灌装，灌装时加注液氮，灌装完成后进行杀菌，包装后入库。
本发明的保健果酸汤的制备方法，在步骤2）中，煮制时：首先将煮锅温度保持在40℃，煮制30分钟；之后将煮锅温度保持在60℃，煮制30分钟；再将煮锅温度保持在80℃，煮制30分钟；最后将煮锅温度保持在95℃，煮制60分钟即可。
与现有技术相比本发明的有益效果为：本发明的保健果酸汤富含多种水果小分子有机酸、维生素、果酸钙等营养物质，长期饮用具有软化血管、养肝和养胃的功效，具有很好的保健作用，同时制备方法简单，适宜规模化生产。
具体实施方式
下面结合实施例，对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例1
一种保健果酸汤，其包括以下重量（克）的原料：山楂15，苹果15，木瓜15，柚子15，百香果15，雪梨15，大蒜10，葡萄8，火龙果8，西红柿8，香蕉8，柠檬8，玉米8，生姜8，菊花1，荷叶1，红枣1，胡椒1，桑葚1，沉香1，水550；所述玉米采用带衣带须玉米，所述火龙果也可采用仙人掌果。
本发明的保健果酸汤的制备方法，包括以下步骤：
1）将山楂15克，苹果15克，木瓜15克，柚子15克，百香果15克，雪梨15克，大蒜10克，葡萄8克，火龙果8克，西红柿8克，香蕉8克，柠檬8克，玉米8克，生姜8克，菊花1克，荷叶1克，红枣1克，胡椒1克，桑葚1克，沉香1克清洗干净后用食用醋侵泡30分钟，滤干备用；
2）将经过步骤1）处理后的原料和水550克投入煮锅内煮制150分钟；然后进行过滤，留汤备用；
3）将经过步骤2）得到的汤料进行灌装，灌装时加注液氮，灌装完成后进行杀菌，包装后入库。
本发明的保健果酸汤的制备方法，在步骤2）中，煮制时：首先将煮锅温度保持在40℃，煮制30分钟；之后将煮锅温度保持在60℃，煮制30分钟；再将煮锅温度保持在80℃，煮制30分钟；最后将煮锅温度保持在95℃，煮制60分钟即可。
实施例2
一种保健果酸汤，其包括以下重量（克）的原料：山楂150，苹果150，木瓜150，柚子150，百香果150，雪梨150，大蒜100，葡萄80，火龙果80，西红柿80，香蕉80，柠檬80，玉米80，生姜80，菊花10，荷叶10，红枣10，胡椒10，桑葚10，沉香10，水5500；所述玉米采用带衣带须玉米，所述火龙果也可采用仙人掌果。
本实施例的保健果酸汤的制备方法同实施例1。
实施例3
一种保健果酸汤，其包括以下重量（克）的原料：山楂1500，苹果1500，木瓜1500，柚子1500，百香果1500，雪梨1500，大蒜1000，葡萄800，火龙果800，西红柿800，香蕉800，柠檬800，玉米800，生姜800，菊花100，荷叶100，红枣100，胡椒100，桑葚100，沉香100，水55000；所述玉米采用带衣带须玉米，所述火龙果也可采用仙人掌果。
本实施例的保健果酸汤的制备方法同实施例1
本发明的保健果酸汤，所述山楂性味酸甘、微温，入脾、胃、肝经，消食积，散瘀血，驱绦虫；治肉积，症瘕，痰饮，痞满，吞酸，泻痢，肠风，腰痛，疝气产后儿枕痛，恶露不尽，小儿乳食停滞；消食健胃，行气散瘀；用于肉食积滞、胃烷胀满、泻痢腹痛、瘀血经闭、产后瘀阻、心腹刺痛、疝气疼痛、高血脂症；将山楂的花和叶制成浸剂服用，有降低血压的功效。所述苹果性味甘、凉，生津、润肺、除烦、解署、开胃、醒酒，苹果含有较多的钾，能与人体过剩的钠盐结合，使之排出体外；当人体摄入钠盐过多时，吃些苹果，有利于平衡体内电解质；苹果中含有的磷和铁等元素，易被肠壁吸收，有补脑养血、宁神安眠作用；用苹果洗净挤汁，每次服100毫升，每日3次，连续服用，15天为一疗程，苹果具有降低胆固醇含量的作用；苹果煮熟后，所含的多酚类天然抗氧化物质含量会大幅增加，能达到降低血糖、抗炎杀菌的效果。所述木瓜性味酸、温，入肝、脾经，平肝和胃，去湿舒筋。治吐泻转筋，湿痹，脚气，水肿，痢疾。所述柚子性味甘酸、寒，治妊孕人食少并口淡，去胃中恶气、消食、去肠胃气、解酒毒、治饮酒人口气，放入开水中煮10分钟，然后和蜂蜜一起煮成茶水，具有消食、除痰、解酒、美容等功能。所述百香果性味甘、酸、性平，清肺润燥；安神止痛；和血止痢；主咳嗽；咽干；声嘶；大便秘结；失眼；痛经；关节痛；痢疾。所述雪梨性味甘微酸、凉，入肺、胃经，生津，润燥，清热，化痰；治热病津伤烦渴，消渴，热咳，痰热惊狂，噎膈，便秘；蒸熟了的梨具有清热润肺、止咳化痰的作用，在蒸的过程中，还可以加入其他食物或药物，以增强止咳化痰的功效；其中，最常用的要数川贝冰糖梨。所述大蒜性味辛、温，入脾、胃、肺经，行滞气，暖脾胃，消症积，解毒，杀虫；治饮食积滞，脘腹冷痛，水肿胀满，泄泻，痢疾，疟疾，百日咳，痈疽肿毒，白秃癣疮，蛇虫咬伤；行气消积，杀虫解毒；用于感冒、菌痢、阿米巴痢疾、肠炎、饮食积滞、痈肿疮疡。所述葡萄性味甘酸、平，入肺、脾、肾经，补气血，强筋骨，利小便。治气血虚弱，肺虚咳嗽，心悸盗汗，风湿痹病，淋病，浮肿。所述火龙果能够防止血管硬化，排毒护胃，美白减肥，预防贫血。所述西红柿性味甘酸，微寒，生津止渴，健胃消食，治口渴，食欲不振。所述柠檬性味极酸，生津、止渴、祛暑、安胎。功能主治：咽痛口干，胃脘胀气，高血压，心肌梗塞，不思饮食。所述玉米性味甘、平、无毒，入手、足阳明经，功能主治：调中开胃，益肺宁心。所述生姜性味辛、温，入肺、胃、脾经，功能主治：发表，散寒，止呕，开痰，治感冒风寒，呕吐，痰饮，喘咳，胀满，泄泻；解半夏、天南星及鱼蟹、鸟兽肉毒。所述菊花性味甘苦、凉，入肺、肝经，功能主治：疏风，清热，明目，解毒；治头痛，眩晕，目赤，心胸烦热，疔疮，肿毒。所述荷叶苦涩、平，入心、肝、脾经，清暑利湿，升发滑阳，止血；治暑湿泄泻、眩晕，水气浮肿，雷头风，吐血，衄血，崩漏，便血，产后血晕。所述红枣性味甘、温，入脾、胃经，功能主治：补脾和胃，益气生津，调营卫，解药毒，治胃虚食少、脾弱便溏、气血津液不足、营卫不和、心悸怔忡、妇人赃躁。所述胡椒性味辛、热，入胃、大肠经，功能主治：温中，下气，消痰，解毒；治寒痰食积、脘腹冷痛、反胃、呕吐清水、泄泻、冷痢；并解食物毒。所述桑葚性味甘、寒，入肝、肾经，补肝，益肾，熄风，滋液；功能主治：治肝肾阴亏、消渴、便秘、目暗、耳鸣、瘰疬、关节不利。
本发明的保健果酸汤富含多种水果小分子有机酸、维生素、果酸钙等营养物质，长期饮用具有软化血管、养肝和养胃的功效，具有很好的保健作用，同时制备方法简单，适宜规模化生产，所生产的保健果酸汤可直接饮用，也可直接用作火锅底汤，也可直接热灌装储存，进而导入灌装线。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明技术原理的前提下，还可以做出若干改进和变型，这些改进和变型也应视为本发明的保护范围。
Claims (3)
1.一种保健果酸汤，其特征在于，其包括以下重量份数的原料：山楂15份，苹果15份，木瓜15份，柚子15份，百香果15份，雪梨15份，大蒜10份，葡萄8份，火龙果8份，西红柿8份，香蕉8份，柠檬8份，玉米8份，生姜8份，菊花1份，荷叶1份，红枣1份，胡椒1份，桑葚1份，沉香1份，水550份。
2.一种保健果酸汤的制备方法，其特征在于，包括以下步骤：
1）将山楂15份，苹果15份，木瓜15份，柚子15份，百香果15份，雪梨15份，大蒜10份，葡萄8份，火龙果8份，西红柿8份，香蕉8份，柠檬8份，玉米8份，生姜8份，菊花1份，荷叶1份，红枣1份，胡椒1份，桑葚1份，沉香1份清洗干净后用食用醋侵泡30分钟，滤干备用；
2）将经过步骤1）处理后的原料和水550份投入煮锅内煮制150分钟；然后进行过滤，留汤备用；
3）将经过步骤2）得到的汤料进行灌装，灌装时加注液氮，灌装完成后进行杀菌，包装后入库。
3.根据权利要求2所述的保健果酸汤的制备方法，其特征在于，在步骤2）中，煮制时：首先将煮锅温度保持在40℃，煮制30分钟；之后将煮锅温度保持在60℃，煮制30分钟；再将煮锅温度保持在80℃，煮制30分钟；最后将煮锅温度保持在95℃，煮制60分钟即可。
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