CN104207246A - 一种葡萄甘蔗饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种葡萄甘蔗饮料及其制备方法,是由下述重量份的原料组成:葵花籽油10-15、猴头菇18-20、鸡腿菇18-20、双孢蘑菇18-20、荞麦苗粉6-7、葡萄干8-9、黄金奇异果6-7、甘蔗汁8-10、红背菜5-7、鲜茉莉花6-8、猪血粉6-8、牦牛骨髓10-11、春笋6-7、香焦粉4-6、烤馍片4-5、砂仁0.5-1、五味子0.5-1、生地黄0.5-1、石风丹0.5-1、香蔴叶0.5-1、营养助剂15-20、水余量;本发明加入了甘蔗汁,具有润肺止咳,生津润燥,宁心安神的作用,口味多样、营养丰富,加入的中药具有补脾益肺、止血、解暑和清热的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种葡萄甘蔗饮料及其制备方法。
背景技术
菌类饮料是近年来新发展起来的饮料类型。近代医学研究表明,食用菌类不仅有传统的益气、强身、祛病、通经、益寿等功能,还具增强人体免疫力,抗肿瘤抗癌的功效,因此食用菌饮料颇受国内外消费者欢迎。现有的菌类饮料口味比较单一,不能满足众多消费者的需求,需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种葡萄甘蔗饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种葡萄甘蔗饮料,是由下述重量份的原料组成:葵花籽油10-15、猴头菇18-20、鸡腿菇18-20、双孢蘑菇18-20、荞麦苗粉6-7、葡萄干8-9、黄金奇异果6-7、甘蔗汁8-10、红背菜5-7、鲜茉莉花6-8、猪血粉6-8、牦牛骨髓10-11、春笋6-7、香焦粉4-6、烤馍片4-5、砂仁0.5-1、五味子0.5-1、生地黄0.5-1、石风丹0.5-1、香蔴叶0.5-1、营养助剂15-20、水余量;
所述的营养助剂由下列重量份原料制成:奶油10-13、橘子8-9、猕猴桃8-9、菲油果8-9、石刁柏6-7、茎用芥菜7-8、豆角6-7、鳕鱼肝油9-10、熟脆骨10-11、姜叶1-2、南瓜叶1-2、鹿角霜1-2、菠萝皮1-2、香茅草1-2、水适量;
所述的营养助剂的制备方法为:(1)将橘子、猕猴桃和菲油果混合打浆,加入适量水搅匀,过滤得果汁;
(2)将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20-30分钟,过滤得药液;
(3)将除熟脆骨和奶油以外的其它剩余原料混合爆炒7-8分钟,再与熟脆骨、奶油混合捣成酱,并与所述的果汁、药液均匀混合过滤得营养助剂。
一种葡萄甘蔗饮料的制备方法,包括以下步骤:(1)将黄金奇异果、春笋混合加入适量的水制成果蔬汁,再与甘蔗汁混合;
(2)将猴头菇、鸡腿菇、双孢蘑菇混合磨成粉,再与荞麦苗粉、香蕉粉混合;
(3)将牦牛骨髓与红背菜混合放在葵花籽油内爆炒8-9分钟,再加入葡萄干、猪血粉、烤馍片和(1)中所得物捣成酱;
(4)将除营养助剂以外的其它剩余原料混合加适量水熬煮20-30分钟,过滤得药液,将药液与营养助剂、(2)(3)所得物混合加适量水煮沸,过滤制成饮料。
本发明的优点是:本发明加入了甘蔗汁,具有润肺止咳,生津润燥,宁心安神的作用,口味多样、营养丰富,加入的中药具有补脾益肺、止血、解暑和清热的功效。
具体实施方式
一种葡萄甘蔗饮料,是由下述重量份的原料组成:葵花籽油10、猴头菇18、鸡腿菇18、双孢蘑菇18、荞麦苗粉6、葡萄干8、黄金奇异果6、甘蔗汁8、红背菜5、鲜茉莉花6、猪血粉6、牦牛骨髓10、春笋6、香焦粉4、烤馍片4、砂仁0.5、五味子0.5、生地黄0.5、石风丹0.5、香蔴叶0.5、营养助剂15、水余量;
所述的营养助剂由下列重量份原料制成:奶油13、橘子9、猕猴桃9、菲油果9、石刁柏7、茎用芥菜8、豆角7、鳕鱼肝油10、熟脆骨11、姜叶2、南瓜叶2、鹿角霜2、菠萝皮2、香茅草2、水适量;
所述的营养助剂的制备方法为:(1)将橘子、猕猴桃和菲油果混合打浆,加入适量水搅匀,过滤得果汁;
(2)将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20分钟,过滤得药液;
(3)将除熟脆骨和奶油以外的其它剩余原料混合爆炒7分钟,再与熟脆骨、奶油混合捣成酱,并与所述的果汁、药液均匀混合过滤得营养助剂。
一种葡萄甘蔗饮料的制备方法,包括以下步骤:(1)将黄金奇异果、春笋混合加入适量的水制成果蔬汁,再与甘蔗汁混合;
(2)将猴头菇、鸡腿菇、双孢蘑菇混合磨成粉,再与荞麦苗粉、香蕉粉混合;
(3)将牦牛骨髓与红背菜混合放在葵花籽油内爆炒9分钟,再加入葡萄干、猪血粉、烤馍片和(1)中所得物捣成酱;
(4)将除营养助剂以外的其它剩余原料混合加适量水熬煮30分钟,过滤得药液,将药液与营养助剂、(2)(3)所得物混合加适量水煮沸,过滤制成饮料。
Claims (2)
1.一种葡萄甘蔗饮料,其特征在于是由下述重量份的原料组成:葵花籽油10-15、猴头菇18-20、鸡腿菇18-20、双孢蘑菇18-20、荞麦苗粉6-7、葡萄干8-9、黄金奇异果6-7、甘蔗汁8-10、红背菜5-7、鲜茉莉花6-8、猪血粉6-8、牦牛骨髓10-11、春笋6-7、香焦粉4-6、烤馍片4-5、砂仁0.5-1、五味子0.5-1、生地黄0.5-1、石风丹0.5-1、香蔴叶0.5-1、营养助剂15-20、水余量;
所述的营养助剂由下列重量份原料制成:奶油10-13、橘子8-9、猕猴桃8-9、菲油果8-9、石刁柏6-7、茎用芥菜7-8、豆角6-7、鳕鱼肝油9-10、熟脆骨10-11、姜叶1-2、南瓜叶1-2、鹿角霜1-2、菠萝皮1-2、香茅草1-2、水适量;
所述的营养助剂的制备方法为:(1)将橘子、猕猴桃和菲油果混合打浆,加入适量水搅匀,过滤得果汁;
(2)将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20-30分钟,过滤得药液;
(3)将除熟脆骨和奶油以外的其它剩余原料混合爆炒7-8分钟,再与熟脆骨、奶油混合捣成酱,并与所述的果汁、药液均匀混合过滤得营养助剂。
2.根据权利要求1所述的一种葡萄甘蔗饮料的制备方法,其特征在于包括以下步骤:(1)将黄金奇异果、春笋混合加入适量的水制成果蔬汁,再与甘蔗汁混合;
(2)将猴头菇、鸡腿菇、双孢蘑菇混合磨成粉,再与荞麦苗粉、香蕉粉混合;
(3)将牦牛骨髓与红背菜混合放在葵花籽油内爆炒8-9分钟,再加入葡萄干、猪血粉、烤馍片和(1)中所得物捣成酱;
(4)将除营养助剂以外的其它剩余原料混合加适量水熬煮20-30分钟,过滤得药液,将药液与营养助剂、(2)(3)所得物混合加适量水煮沸,过滤制成饮料。
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CN107691951A (zh) * | 2017-07-10 | 2018-02-16 | 杨宇 | 一种胶原蛋白益生菌固体饮料 |
CN108935816A (zh) * | 2018-07-18 | 2018-12-07 | 广东省生物工程研究所(广州甘蔗糖业研究所) | 一种甘蔗茶饮料 |
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CN107691951A (zh) * | 2017-07-10 | 2018-02-16 | 杨宇 | 一种胶原蛋白益生菌固体饮料 |
CN108935816A (zh) * | 2018-07-18 | 2018-12-07 | 广东省生物工程研究所(广州甘蔗糖业研究所) | 一种甘蔗茶饮料 |
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