CN103948097A - 一种果糖余甘果醋饮料及其加工方法 - Google Patents
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Abstract
本发明公开了一种果糖余甘果醋饮料及其加工方法,其由以下重量份的原料制成:黑松子5-8、黑芝麻6-10、余甘果8-15、山药4-6、无花果6-10、海木耳4-6、果糖2-4、蜜桶花2-3、香橼1-2、车前草1-2、棒棒草1-3、花生衣1-2、栀子叶1-2、红巧梅2-3、营养添加剂6-10、米醋及水适量。本发明果糖余甘果醋饮料,香浓润口,口感酸甜爽滑,富含维生素、蛋白质、膳食纤维等多元营养物质,有益人体健康,同时配方增加多种中药有益成分,具有和胃润肺、健脾补肾、活血补血的功效,常饮滋养五脏,恢复身体机能,延缓衰老,增强体力。
Description
技术领域
本发明涉及一种果糖余甘果醋饮料及其加工方法,属于食品加工技术领域。
背景技术
食醋在我国有着几千年的历史,它不仅有调味作用,而且具有营养保健功效。传统食醋是以粮食为原料发酵而得,口味单调。随着酿醋技术的发展,而以水果为原料经科学方法酿造的果醋,不仅可以达到食用醋的酸度、在成分上部分保留了水果的营养物质,同时还具有独特的水果香气,风味独特,功效更佳。
但是目前市场上食醋的食用范围,不能满足满足消费者日益提升的多元化需求,而醋饮料已成为继碳酸饮料、茶饮料和果汁饮料之后的健康时尚饮料,因含有大量维生素抗氧化剂,具有促进新陈代谢、消除老化角质、活血化瘀、抗氧化等功效,是健康和美容的“补品”。
发明内容
本发明的目的在于提供一种营养丰富均衡兼具保健功能、口感好且风味独特的果糖余甘果醋饮料及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种果糖余甘果醋饮料,是由以下重量份的原料组成:
黑松子5-8、黑芝麻6-10、余甘果8-15、山药4-6、无花果6-10、海木耳4-6、果糖2-4、蜜桶花2-3、香橼1-2、车前草1-2、棒棒草1-3、花生衣1-2、栀子叶1-2、红巧梅2-3、营养添加剂6-10、米醋及水适量;
所述的营养添加剂由下述重量份的原料制成:虾肉10-15、黑蒜4-5、菊芋4-5、奇雅子5-8、绿茶6-10、竹炭粉2-5、洋槐花蜜2-4、米酒20-40、黄浆水100-150;
所述的营养添加剂的的制备方法为:将绿茶粉碎,与竹炭粉混合,炒制出香,加入黄浆水煮沸5-10分钟,离心过滤,得茶香液;将菊芋洗净去皮切末,黑蒜、奇雅子除杂粉碎混合,与洗净虾肉揉拌均匀,放入高压锅,加入米酒,在0.1-0.2MPa下煮制15-30分钟,打制成浆,液渣分离,滤渣再加入茶香液研磨成浆压滤,合并滤液,加入洋槐花蜜,搅拌均匀,即可。
所述的果糖余甘果醋饮料的加工方法,包括以下步骤:
(1)、将黑松子、黑芝麻文火炒制熟香,研磨成粉,加水煮沸20-40分钟,过滤去渣,得滤汁;
(2)、将山药去皮洗净切块,与洗净切末海木耳一并入锅,加水煮制稠状,打制成浆,喷雾干燥,再精磨至180-300目,得营养粉;
(3)、将鲜熟的余甘果、无花果洗净处理得到果肉合并,加1-2倍水,送入果浆机打制成浆,过滤去渣,得果汁;
(4)、将蜜桶花、香橼、车前草、栀子叶、红巧梅等中药原料混合,加8-15倍水煎煮1-3小时,过滤去渣,得保健液;
(5)、将滤汁、果汁、保健液、营养粉及米醋以外的其他剩余原料混合,加入混合物重的5-10%的米醋,经均质、灭菌、灌装即得。
上述的奇雅子,属于真核域,植物界,被子植物门,双子叶植物纲,唇形目,唇形科,鼠尾草属,芡欧鼠尾草种的种子,营养丰富,富含52种营养元素,蛋白质、钙、铁、以及十余种抗氧化物。浸泡后食用可以起到代餐减肥、持续供能、润肠通便的作用;余甘果又名牛甘果,油甘果,即滇橄榄属大戟科叶下珠属,具有丰富的维生素C、E、B、多种微量元素及矿物质,同时还含有人体所需的14种氨基酸以及超氧化物歧化酶和丰富的有机硒,尤其是维生素C,每100克鲜余甘果中含维生素C500-1841毫克,能够润肺化痰、生津止渴、降低血压,增进食欲,可治喉炎和乙肝炎;蜜桶花为玄参科植物来江藤的干花,具有祛风利湿;清热解毒的功效。
本发明的有益效果:
本发明果糖余甘果醋饮料,香浓润口,口感酸甜爽滑,富含维生素、蛋白质、膳食纤维等多元营养物质,有益人体健康,同时配方增加多种中药有益成分,具有和胃润肺、健脾补肾、活血补血的功效,常饮滋养五脏,恢复身体机能,延缓衰老,增强体力。
具体实施方式
实施例1
一种果糖余甘果醋饮料,是由以下重量(kg)的原料组成:
黑松子8、黑芝麻10、余甘果15、山药5、无花果10、海木耳6、果糖3、蜜桶花2、香橼2、车前草2、棒棒草3、花生衣2、栀子叶1、红巧梅22、营养添加剂10、米醋及水适量;
所述的营养添加剂由下述重量(kg)的原料制成:虾肉15、黑蒜5、菊芋5、奇雅子5、绿茶6、竹炭粉5、洋槐花蜜2、米酒20、黄浆水150;
所述的营养添加剂的的制备方法为:将绿茶粉碎,与竹炭粉混合,炒制出香,加入黄浆水煮沸10分钟,离心过滤,得茶香液;将菊芋洗净去皮切末,黑蒜、奇雅子除杂粉碎混合,与洗净虾肉揉拌均匀,放入高压锅,加入米酒,在0.2MPa下煮制15分钟,打制成浆,液渣分离,滤渣再加入茶香液研磨成浆压滤,合并滤液,加入洋槐花蜜,搅拌均匀,即可。
所述的果糖余甘果醋饮料的加工方法,包括以下步骤:
(1)、将黑松子、黑芝麻文火炒制熟香,研磨成粉,加水煮沸30分钟,过滤去渣,得滤汁;
(2)、将山药去皮洗净切块,与洗净切末海木耳一并入锅,加水煮制稠状,打制成浆,喷雾干燥,再精磨至300目,得营养粉;
(3)、将鲜熟的余甘果、无花果洗净处理得到果肉合并,加2倍水,送入果浆机打制成浆,过滤去渣,得果汁;
(4)、将蜜桶花、香橼、车前草、栀子叶、红巧梅等中药原料混合,加8-15倍水煎煮2小时,过滤去渣,得保健液;
(5)、将滤汁、果汁、保健液、营养粉及米醋以外的其他剩余原料混合,加入混合物重的10%的米醋,经均质、灭菌、灌装即得。
Claims (2)
1.一种果糖余甘果醋饮料,其特征在于,是由以下重量份的原料组成:
黑松子5-8、黑芝麻6-10、余甘果8-15、山药4-6、无花果6-10、海木耳4-6、果糖2-4、蜜桶花2-3、香橼1-2、车前草1-2、棒棒草1-3、花生衣1-2、栀子叶1-2、红巧梅2-3、营养添加剂6-10、米醋及水适量;
所述的营养添加剂由下述重量份的原料制成:虾肉10-15、黑蒜4-5、菊芋4-5、奇雅子5-8、绿茶6-10、竹炭粉2-5、洋槐花蜜2-4、米酒20-40、黄浆水100-150;
所述的营养添加剂的的制备方法为:将绿茶粉碎,与竹炭粉混合,炒制出香,加入黄浆水煮沸5-10分钟,离心过滤,得茶香液;将菊芋洗净去皮切末,黑蒜、奇雅子除杂粉碎混合,与洗净虾肉揉拌均匀,放入高压锅,加入米酒,在0.1-0.2MPa下煮制15-30分钟,打制成浆,液渣分离,滤渣再加入茶香液研磨成浆压滤,合并滤液,加入洋槐花蜜,搅拌均匀,即可。
2.一种如权利要求1所述的果糖余甘果醋饮料的加工方法,其特征在于包括以下步骤:
(1)、将黑松子、黑芝麻文火炒制熟香,研磨成粉,加水煮沸20-40分钟,过滤去渣,得滤汁;
(2)、将山药去皮洗净切块,与洗净切末海木耳一并入锅,加水煮制稠状,打制成浆,喷雾干燥,再精磨至180-300目,得营养粉;
(3)、将鲜熟的余甘果、无花果洗净处理得到果肉合并,加1-2倍水,送入果浆机打制成浆,过滤去渣,得果汁;
(4)、将蜜桶花、香橼、车前草、栀子叶、红巧梅等中药原料混合,加8-15倍水煎煮1-3小时,过滤去渣,得保健液;
(5)、将滤汁、果汁、保健液、营养粉及米醋以外的其他剩余原料混合,加入混合物重的5-10%的米醋,经均质、灭菌、灌装即得。
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