CN104256762A - 一种榴莲茶树菇饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种榴莲茶树菇饮料及其制备方法，是由下述重量份的原料组成：红花籽油15-20、茶树菇18-20、金钱菇18-20、椴木菇18-20、生胡桃仁7-8、小麦苗粉4-5、榴莲10-15、三白瓜8-9、新鲜杀菌沙棘汁8-10、猪皮10-12、凤尾鱼肉9-11、糙米芽8-9、富国菜9-10、香菜梗4-5、鲜西红柿籽7-8、蒲公英0.5-1、鸡内金0.5-1、沙棘0.5-1、金樱子0.5-1、打米花0.5-1、营养助剂15-20、水余量；本发明使用了茶树菇，具有补肾、利尿、治腰酸痛、渗湿、健脾、止泻的功效，味道鲜美，脆嫩可口，加入的中药具有消食健胃助消化，涩精止遗的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种榴莲茶树菇饮料及其制备方法。
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，提供一种榴莲茶树菇饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种榴莲茶树菇饮料，是由下述重量份的原料组成：红花籽油15-20、茶树菇18-20、金钱菇18-20、椴木菇18-20、生胡桃仁7-8、小麦苗粉4-5、榴莲10-15、三白瓜8-9、新鲜杀菌沙棘汁8-10、猪皮10-12、凤尾鱼肉9-11、糙米芽8-9、富国菜9-10、香菜梗4-5、鲜西红柿籽7-8、蒲公英0.5-1、鸡内金0.5-1、沙棘0.5-1、金樱子0.5-1、打米花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。
一种榴莲茶树菇饮料的制备方法，包括以下步骤：(1)将榴莲、三白瓜、香菜梗混合加入适量的水制成果蔬汁，再与新鲜杀菌沙棘汁混合；
（2）将茶树菇、金钱菇、椴木菇、生胡桃仁磨成粉，再与小麦苗粉混合，并放在红花籽油内爆炒7-8分钟；
（3）将糙米芽、富国菜磨成粉，并与（1）中所得物和鲜西红柿籽混合搅成糊状，放入凤尾鱼肉，再将猪皮包裹在沾有糊的凤尾鱼肉的外侧；
（4）将除营养助剂以外的其它剩余原料混合加入适量的水熬煮20-30分钟，过滤得药液，熬煮的同时将（3）中所得物隔药液熏蒸，再与药液混合捣成酱；
（5）将营养助剂与（2）（4）中所得物混合，加入适量的水煮沸，过滤制成饮料。
本发明的优点是：本发明使用了茶树菇，具有补肾、利尿、治腰酸痛、渗湿、健脾、止泻的功效，味道鲜美，脆嫩可口，加入的中药具有消食健胃助消化，涩精止遗的功效。
具体实施方式
一种榴莲茶树菇饮料，是由下述重量份的原料组成：红花籽油15、茶树菇18、金钱菇20、椴木菇18、生胡桃仁8、小麦苗粉5、榴莲15、三白瓜9、新鲜杀菌沙棘汁10、猪皮12、凤尾鱼肉11、糙米芽9、富国菜10、香菜梗5、鲜西红柿籽8、蒲公英1、鸡内金1、沙棘1、金樱子1、打米花1、营养助剂20、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。
一种榴莲茶树菇饮料的制备方法，包括以下步骤：(1)将榴莲、三白瓜、香菜梗混合加入适量的水制成果蔬汁，再与新鲜杀菌沙棘汁混合；
（2）将茶树菇、金钱菇、椴木菇、生胡桃仁磨成粉，再与小麦苗粉混合，并放在红花籽油内爆炒8分钟；
（3）将糙米芽、富国菜磨成粉，并与（1）中所得物和鲜西红柿籽混合搅成糊状，放入凤尾鱼肉，再将猪皮包裹在沾有糊的凤尾鱼肉的外侧；
（4）将除营养助剂以外的其它剩余原料混合加入适量的水熬煮30分钟，过滤得药液，熬煮的同时将（3）中所得物隔药液熏蒸，再与药液混合捣成酱；
（5）将营养助剂与（2）（4）中所得物混合，加入适量的水煮沸，过滤制成饮料。
Claims (2)
1.一种榴莲茶树菇饮料，其特征在于是由下述重量份的原料组成：红花籽油15-20、茶树菇18-20、金钱菇18-20、椴木菇18-20、生胡桃仁7-8、小麦苗粉4-5、榴莲10-15、三白瓜8-9、新鲜杀菌沙棘汁8-10、猪皮10-12、凤尾鱼肉9-11、糙米芽8-9、富国菜9-10、香菜梗4-5、鲜西红柿籽7-8、蒲公英0.5-1、鸡内金0.5-1、沙棘0.5-1、金樱子0.5-1、打米花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所述的一种榴莲茶树菇饮料的制备方法，其特征在于包括以下步骤：(1)将榴莲、三白瓜、香菜梗混合加入适量的水制成果蔬汁，再与新鲜杀菌沙棘汁混合；
（2）将茶树菇、金钱菇、椴木菇、生胡桃仁磨成粉，再与小麦苗粉混合，并放在红花籽油内爆炒7-8分钟；
（3）将糙米芽、富国菜磨成粉，并与（1）中所得物和鲜西红柿籽混合搅成糊状，放入凤尾鱼肉，再将猪皮包裹在沾有糊的凤尾鱼肉的外侧；
（4）将除营养助剂以外的其它剩余原料混合加入适量的水熬煮20-30分钟，过滤得药液，熬煮的同时将（3）中所得物隔药液熏蒸，再与药液混合捣成酱；
（5）将营养助剂与（2）（4）中所得物混合，加入适量的水煮沸，过滤制成饮料。
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| CN103704836A (zh) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | 一种茶香木耳饮料及其制备方法 |
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