CN103989036B - 一种蓝莓红枣花羹及其加工方法 - Google Patents
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Abstract
本发明公开了一种蓝莓红枣花羹及其加工方法，由下列重量份的原料组成：蓝莓20-30、红枣10-20、荸荠8-10、南瓜30-50、奇雅子8-15、冬瓜仁10-15、木槿花瓣8-12、桃花瓣5-8、洋甘菊2-3、刺梨叶1-2、金樱子1-3、千金藤1-2、草莓叶2-3、食品添加剂5-10、米酒10-20、水适量。本发明蓝莓红枣花羹，口感酸滋润滑爽口，融合清逸果香和花香，风味独特，易被人体消化吸收，适合男女老少四季食用；同时配方增加多种中药成分，协同作用，增强保健功效，有清热排毒，消食健胃，安神醒脑，活血补血，美颜润肤，滋阴润肺的作用，有益人体健康。
Description
技术领域
本发明涉及一种蓝莓红枣花羹及其加工方法，属于食品加工技术领域。
背景技术
蓝莓富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素，其果味酸甜,风味独特,营养丰富,被誉为“浆果之王”；且具有减缓衰老、抗癌、保护视力、增强记忆、提高人体免疫的功效，集营养与保健于一身，深受消费者的欢迎。
但由于蓝莓果实为浆果型，果实皮薄、多汁、含水量高，难以贮存。为丰富蓝莓的食用范围，开阔蓝莓市场，提供一种营养丰富兼具良好保健功能的蓝莓食品，及简单易行的加工工艺，充分利用蓝莓的营养价值，满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种蓝莓红枣花羹及其加工方法。
本发明采用的技术方案如下：
一种蓝莓红枣花羹，是由以下重量份的原料组成：
蓝莓20-30、红枣10-20、荸荠8-10、南瓜30-50、奇雅子8-15、冬瓜仁10-15、木槿花瓣8-12、桃花瓣5-8、洋甘菊2-3、刺梨叶1-2、金樱子1-3、千金藤1-2、草莓叶2-3、食品添加剂5-10、米酒10-20、水适量；
所述的食品添加剂由下述重量份的原料制成：油莎豆10-30、南酸枣10-15、树仔菜5-10、茅岩莓4-8、莲须2-5、荚蒾2-5、月见草籽粉5-10、猪皮冻8-15、红酒15-30、柠檬汁3-5、食盐2-4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮1-2次，每次加水量为混合物重的3-5倍，过滤去渣，合并滤液，加入除杂洗净
油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
所述的蓝莓红枣花羹的加工方法，其特征在于包括以下步骤：
（1）、将蓝莓、红枣、荸荠分别除杂洗净得到果肉，一并送入果浆机，加入混合果肉1.5-3倍的水打制成浆，得果浆；将南瓜去皮去瓤洗净切块，入笼蒸制熟香，捣压成泥，得南瓜泥；
（2）、将洋甘菊、刺梨叶、金樱子、千金藤、草莓叶加水煎煮1-2小时，过滤去渣，得到滤液与奇雅子、冬瓜仁入锅，熬煮至稠状，打制成浆，得籽仁浆；
（3）、将木槿花瓣、桃花瓣分别用含3-6%食盐的盐水冲洗干净混合，入笼蒸制熟透，捣压成糜，与米酒搅拌均匀，腌制1-2天，得花浆酒；
（4）、将南瓜泥、籽仁浆、花浆酒一同入锅，搅拌均匀，文火熬煮至沸3-5分钟，再加入果浆及其他剩余原料，搅拌均匀，文火焖煮至所需稠度，即可。
本发明中茅岩莓属落叶藤本植物(葡萄科)，其有效成分主要是黄酮，同时含有亮氨酸、异亮氨酸、蛋氨酸等人体必需的17种氨基酸和钾、钙、铁、锌、硒等14种微量元素，其中黄酮最高检测含量为9.31%，是目前发现的所有植物中黄酮含量最高的，被称为“黄酮之王”；具有杀菌抗炎、清热解毒、镇痛消肿、降脂降压、润喉止咳、提高人体免疫力等功能；
荚蒾为忍冬科植物荚蒾的茎、叶，治小儿疳积，能下气、消谷；
树仔菜又名泰国枸杞、天绿香，为大戟科守宫木属多年生木本植物，富含多种氨基酸、维生素、纤维素、糖等，品质优良，能补充人体对各种氨基酸的需要，减少疾病，同时具有清凉去热、消除头痛、降低血压等功效；
奇雅子为唇形目，唇形科，鼠尾草属芡欧鼠尾草的种子，营养丰富，富含52种营养元素，蛋白质、钙、铁、omega-3、以及十余种抗氧化物。
与现有技术相比，本发明的优点是：
本发明蓝莓红枣花羹，口感酸滋润滑爽口，融合清逸果香和花香，风味独特，易被人体消化吸收，适合男女老少四季食用；同时配方增加多种中药成分，协同作用，增强保健功效，有清热排毒，消食健胃，安神醒脑，活血补血，美颜润肤，滋阴润肺的作用，有益人体健康。
具体实施方式
一种蓝莓红枣花羹，是由以下重量（克）的原料组成：
蓝莓30、红枣20、荸荠10、南瓜50、奇雅子15、冬瓜仁12、木槿花瓣10、桃花瓣8、洋甘菊2、刺梨叶2、金樱子2、千金藤2、草莓叶2、食品添加剂10、米酒20、水适量；
所述的食品添加剂由下述重量（克）的原料制成：油莎豆28、南酸枣14、树仔菜10、茅岩莓6、莲须5、荚蒾5、月见草籽粉10、猪皮冻15、红酒25、柠檬汁4、食盐4；
所述的食品添加剂的的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮2次，每次加水量为混合物重的5倍，过滤去渣，合并滤液，加入除杂洗净油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可。
所述的蓝莓红枣花羹的加工方法，包括以下步骤：
（1）、将蓝莓、红枣、荸荠分别除杂洗净得到果肉，一并送入果浆机，加入混合果肉3倍的水打制成浆，得果浆；将南瓜去皮去瓤洗净切块，入笼蒸制熟香，捣压成泥，得南瓜泥；
（2）、将洋甘菊、刺梨叶、金樱子、千金藤、草莓叶加水煎煮2小时，过滤去渣，得到滤液与奇雅子、冬瓜仁入锅，熬煮至稠状，打制成浆，得籽仁浆；
（3）、将木槿花瓣、桃花瓣分别用含5%食盐的盐水冲洗干净混合，入笼蒸制熟透，捣压成糜，与米酒搅拌均匀，腌制2天，得花浆酒；
（4）、将南瓜泥、籽仁浆、花浆酒一同入锅，搅拌均匀，文火熬煮至沸5分钟，再加入果浆及其他剩余原料，搅拌均匀，文火焖煮至所需稠度，即可。
Claims (1)
1.一种蓝莓红枣花羹，其特征在于，是由以下重量份的原料制成：
蓝莓20-30、红枣10-20、荸荠8-10、南瓜30-50、奇雅子8-15、冬瓜仁10-15、木槿花瓣8-12、桃花瓣5-8、洋甘菊2-3、刺梨叶1-2、金樱子1-3、千金藤1-2、草莓叶2-3、食品添加剂5-10、米酒10-20、水适量；
所述的食品添加剂由下述重量份的原料制成：油莎豆10-30、南酸枣10-15、树仔菜5-10、茅岩莓4-8、莲须2-5、荚蒾2-5、月见草籽粉5-10、猪皮冻8-15、红酒15-30、柠檬汁3-5、食盐2-4；
所述的食品添加剂的制备方法为：将茅岩莓、莲须、荚蒾混合加水煎煮1-2次，每次加水量为混合物重的3-5倍，过滤去渣，合并滤液，加入除杂洗净油莎豆焖煮至熟透，捣压成泥，加入红酒搅拌成浆，得莎豆浆；将去核南酸枣、树仔菜分别洗净沥干，加水煮沸，加入猪皮冻及其他剩余原料熬煮至稠状，打制成浆，与莎豆浆混合，液渣分离，滤渣再次加滤液研磨成浆，过滤去渣，合并滤液，喷雾干燥，得粉体即可；
所述的蓝莓红枣花羹的加工方法，包括以下步骤：
（1）、将蓝莓、红枣、荸荠分别除杂洗净得到果肉，一并送入果浆机，加入混合果肉1.5-3倍的水打制成浆，得果浆；将南瓜去皮去瓤洗净切块，入笼蒸制熟香，捣压成泥，得南瓜泥；
（2）、将洋甘菊、刺梨叶、金樱子、千金藤、草莓叶加水煎煮1-2小时，过滤去渣，得到滤液与奇雅子、冬瓜仁入锅，熬煮至稠状，打制成浆，得籽仁浆；
（3）、将木槿花瓣、桃花瓣分别用含3-6%食盐的盐水冲洗干净混合，入笼蒸制熟透，捣压成糜，与米酒搅拌均匀，腌制1-2天，得花浆酒；
（4）、将南瓜泥、籽仁浆、花浆酒一同入锅，搅拌均匀，文火熬煮至沸3-5分钟，再加入果浆及其他剩余原料，搅拌均匀，文火焖煮至所需稠度，即可。
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