CN104207262A - 绿豆芽荷花清香果蔬饮料及其制备方法 - Google Patents
绿豆芽荷花清香果蔬饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种绿豆芽荷花清香果蔬饮料,由以下重量份原料制成:绿豆芽20-22、菠菜菜汁18-20、淀粉糖浆8-9、神曲0.8-1、生甘草1-2、麸皮6-7、娃娃菜12-14、苹果9-11、杨梅汁8-10、冬瓜籽4-6、防风1-2、乳清粉5-6、绿茶粉5-7、关公须嫩叶1-2、豇豆汤10-12、甘蔗渣4-6、柠檬酸6-7、荷花5-6、营养添加液13-14和水适量。本发明的果蔬饮料,具有豆芽和荷花的清新香味,饮用口感好,且该饮料富含蛋白质、矿物质、维生素、膳食纤维等,营养丰富,能清暑热、通经脉、解诸毒,健脾消食,还能调五脏、美肌肤,长期饮用有益于健康。
Description
技术领域
本发明涉及饮用食品及加工工艺技术领域,主要是一种绿豆芽荷花清香果蔬饮料及其制备方法。
背景技术
饮料的种类繁多,现有市面上的饮料主要由碳酸饮料、果汁饮料、茶饮料、矿泉水和运动型饮料等,风味各异,是人们日常生活中常见的饮品。随着社会经济的发展、人们对健康日益关注,对饮料的要求也在逐渐升高,尤其是在口味、营养以及特殊养生保健功能方面,而市场上的饮料,大多是以改善口味为主,在养生功能上已经无法满足人们逐渐提高的养生需求。
蔬菜的营养物质主要包含蛋白质、矿物质、维生素等,此外,蔬菜中的水分和膳食纤维也是重要的营养物质,从保健的角度来看,膳食纤维是一种必不可少的营养素。蔬菜的营养素不可低估,此外,蔬菜中还有多种植物化学物质是被公认的对人体健康有益的成分,如类胡萝卜素、二丙烯化合物、甲基硫化合物等,许多蔬菜还含有独特的微量元素,对人体具有特殊的保健功效。研究发现,蔬菜中有许多维生素、矿物质微量元素以及相关的植物化学物质、酶等都是有效抗氧化剂,所以蔬菜不仅是低糖、低盐、低脂的健康食物,同时还能有效的减轻环境污染对人体的损害,同时蔬菜还对各种疾病起预防作用。
发明内容
本发明为了弥补已有技术的缺陷,提供一种绿豆芽荷花清香果蔬饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种绿豆芽荷花清香果蔬饮料,其特征在于,由以下重量份原料制成:
绿豆芽20-22、菠菜菜汁18-20、淀粉糖浆8-9、神曲0.8-1、生甘草1-2、麸皮6-7、娃娃菜12-14、苹果9-11、杨梅汁8-10、冬瓜籽4-6、防风1-2、乳清粉5-6、绿茶粉5-7、关公须嫩叶1-2、豇豆汤10-12、甘蔗渣4-6、柠檬酸6-7、荷花5-6、营养添加液13-14和水适量。
所述的营养添加液,由以下重量份原料制成:茼蒿12-14、水蜜桃8-11、鱼籽3-4、青豆4-6、炒杏仁粉4-6、沙棘果渣3-5、杨梅叶0.6-0.8、橡子仁粉4-5、菊芋块茎4-5、菠萝叶0.7-0.9、山楂叶0.8-1、大蒜末和干尖椒及水适量;
所述营养添加液的制备方法:
(1)将青豆先下入开水中煮约五分钟左右,捞起备用;再将鱼籽与大蒜末、干尖椒一起放入炒锅中干炒,炒香后将炒锅中食料混合焖煮过的青豆一起倒入焖锅中,加入用纱布包裹的沙棘果渣和适量的水焖煮,煮至汤汁变浓,过滤取汤汁;
(2)将杨梅叶、菠萝叶、山楂叶混合,用3-4倍的水水提2-3次,过滤得到提取液;
(3)将茼蒿、菊芋块茎切碎后与橡子仁粉一起,加入步骤2 的提取液和适量的水煨煮,煮熟后倒入打浆机内打浆,过滤取浆汁;
(4)将炒杏仁粉用凉开水浸泡,再将水蜜桃榨成果汁,而后将果汁加入已经泡好的炒杏仁粉内搅拌调和,最后将其与步骤1的汤汁及步骤3的浆汁混合调匀
一种绿豆芽荷花清香果蔬饮料的制备方法,其特征在于,包括以下几个步骤:
(1)将神曲、生甘草、防风、关公须嫩叶加入浸提,过滤取中药提取液;
(2)将绿豆芽、娃娃菜在蒸锅内蒸熟后与苹果、杨梅汁、菠菜菜汁、豇豆汤一起倒入打浆机内打成浆汁,再将柠檬酸混入到浆汁内搅匀;
(3)将冬瓜籽与甘蔗渣混合一起在炒锅内炒熟,而后筛选取出冬瓜籽碾成粉,再与乳清粉、麸皮混合在一起,加入适量的水焖煮,煮成稀糊状后,用分离机分离取分离液,将分离液与营养添加液及步骤1的中药提取液混合成混合液,在混合液内加入淀粉糖浆,加热7-10分钟;
(4)将荷花加入3-4倍的水煎煮,煮沸后将绿茶粉溶入到到煎煮液内调匀;
(5)将步骤2的浆汁、步骤3的混合液及步骤4的煎煮液混合搅匀,最后进行灌装。
绿豆芽有很高的药用价值,中医认为,绿豆芽性凉味甘,不仅能清暑热、通经脉、解诸毒,还能补肾、利尿、消肿、滋阴壮阳,调五脏、美肌肤、利湿热,还能降血脂和软化血管。
神曲性味苦,温;入脾、胃、大肠经;能健脾消食,理气化湿,解表。治伤食胸痞,腹痛吐泻,痢疾,感冒头痛,小儿伤饥失饱。
本发明的优点是:
本发明的果蔬饮料,具有豆芽和荷花的清新香味,饮用口感好,且该饮料富含蛋白质、矿物质、维生素、膳食纤维等,营养丰富,能清暑热、通经脉、解诸毒,健脾消食,还能调五脏、美肌肤,长期饮用有益于健康。
具体实施方式
一种绿豆芽荷花清香果蔬饮料,由以下重量份原料制成:绿豆芽20-22、菠菜菜汁18-20、淀粉糖浆8-9、神曲0.8-1、生甘草1-2、麸皮6-7、娃娃菜12-14、苹果9-11、杨梅汁8-10、冬瓜籽4-6、防风1-2、乳清粉5-6、绿茶粉5-7、关公须嫩叶1-2、豇豆汤10-12、甘蔗渣4-6、柠檬酸6-7、荷花5-6、营养添加液13-14和水适量。
营养添加液由以下重量份原料制成:茼蒿12-14、水蜜桃8-11、鱼籽3-4、青豆4-6、炒杏仁粉4-6、沙棘果渣3-5、杨梅叶0.6-0.8、橡子仁粉4-5、菊芋块茎4-5、菠萝叶0.7-0.9、山楂叶0.8-1、大蒜末和干尖椒及水适量;
营养添加液的制备方法:
(1)将青豆先下入开水中煮约五分钟左右,捞起备用;再将鱼籽与大蒜末、干尖椒一起放入炒锅中干炒,炒香后将炒锅中食料混合焖煮过的青豆一起倒入焖锅中,加入用纱布包裹的沙棘果渣和适量的水焖煮,煮至汤汁变浓,过滤取汤汁;
(2)将杨梅叶、菠萝叶、山楂叶混合,用3-4倍的水水提2-3次,过滤得到提取液;
(3)将茼蒿、菊芋块茎切碎后与橡子仁粉一起,加入步骤2 的提取液和适量的水煨煮,煮熟后倒入打浆机内打浆,过滤取浆汁;
(4)将炒杏仁粉用凉开水浸泡,再将水蜜桃榨成果汁,而后将果汁加入已经泡好的炒杏仁粉内搅拌调和,最后将其与步骤1的汤汁及步骤3的浆汁混合调匀
一种绿豆芽荷花清香果蔬饮料的制备方法,包括以下几个步骤:
(1)将神曲、生甘草、防风、关公须嫩叶加入浸提,过滤取中药提取液;
(2)将绿豆芽、娃娃菜在蒸锅内蒸熟后与苹果、杨梅汁、菠菜菜汁、豇豆汤一起倒入打浆机内打成浆汁,再将柠檬酸混入到浆汁内搅匀;
(3)将冬瓜籽与甘蔗渣混合一起在炒锅内炒熟,而后筛选取出冬瓜籽碾成粉,再与乳清粉、麸皮混合在一起,加入适量的水焖煮,煮成稀糊状后,用分离机分离取分离液,将分离液与营养添加液及步骤1的中药提取液混合成混合液,在混合液内加入淀粉糖浆,加热7-10分钟;
(4)将荷花加入3-4倍的水煎煮,煮沸后将绿茶粉溶入到到煎煮液内调匀;
(5)将步骤2的浆汁、步骤3的混合液及步骤4的煎煮液混合搅匀,最后进行灌装。
Claims (2)
1.一种绿豆芽荷花清香果蔬饮料,其特征在于,由以下重量份原料制成:
绿豆芽20-22、菠菜菜汁18-20、淀粉糖浆8-9、神曲0.8-1、生甘草1-2、麸皮6-7、娃娃菜12-14、苹果9-11、杨梅汁8-10、冬瓜籽4-6、防风1-2、乳清粉5-6、绿茶粉5-7、关公须嫩叶1-2、豇豆汤10-12、甘蔗渣4-6、柠檬酸6-7、荷花5-6、营养添加液13-14和水适量;
所述的营养添加液,由以下重量份原料制成:茼蒿12-14、水蜜桃8-11、鱼籽3-4、青豆4-6、炒杏仁粉4-6、沙棘果渣3-5、杨梅叶0.6-0.8、橡子仁粉4-5、菊芋块茎4-5、菠萝叶0.7-0.9、山楂叶0.8-1、大蒜末和干尖椒及水适量;
所述营养添加液的制备方法:
(1)将青豆先下入开水中煮约五分钟左右,捞起备用;再将鱼籽与大蒜末、干尖椒一起放入炒锅中干炒,炒香后将炒锅中食料混合焖煮过的青豆一起倒入焖锅中,加入用纱布包裹的沙棘果渣和适量的水焖煮,煮至汤汁变浓,过滤取汤汁;
(2)将杨梅叶、菠萝叶、山楂叶混合,用3-4倍的水水提2-3次,过滤得到提取液;
(3)将茼蒿、菊芋块茎切碎后与橡子仁粉一起,加入步骤2 的提取液和适量的水煨煮,煮熟后倒入打浆机内打浆,过滤取浆汁;
(4)将炒杏仁粉用凉开水浸泡,再将水蜜桃榨成果汁,而后将果汁加入已经泡好的炒杏仁粉内搅拌调和,最后将其与步骤1的汤汁及步骤3的浆汁混合调匀。
2.根据权利要求1所述的一种绿豆芽荷花清香果蔬饮料的制备方法,其特征在于,包括以下几个步骤:
(1)将神曲、生甘草、防风、关公须嫩叶加入浸提,过滤取中药提取液;
(2)将绿豆芽、娃娃菜在蒸锅内蒸熟后与苹果、杨梅汁、菠菜菜汁、豇豆汤一起倒入打浆机内打成浆汁,再将柠檬酸混入到浆汁内搅匀;
(3)将冬瓜籽与甘蔗渣混合一起在炒锅内炒熟,而后筛选取出冬瓜籽碾成粉,再与乳清粉、麸皮混合在一起,加入适量的水焖煮,煮成稀糊状后,用分离机分离取分离液,将分离液与营养添加液及步骤1的中药提取液混合成混合液,在混合液内加入淀粉糖浆,加热7-10分钟;
(4)将荷花加入3-4倍的水煎煮,煮沸后将绿茶粉溶入到到煎煮液内调匀;
(5)将步骤2的浆汁、步骤3的混合液及步骤4的煎煮液混合搅匀,最后进行灌装。
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CN1561858A (zh) * | 2004-03-26 | 2005-01-12 | 齐鹤 | 绿豆芽汁茶饮料 |
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