CN104585813A - 一种橘香莲藕汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种橘香莲藕汁及其制备方法,由以下重量份的原料制成:鲜莲藕700~900、脱脂牛奶10~15、荷叶4~6、竹叶5~7、橘皮20~25、柠檬汁20~30、食醋5~8、白酒6~10、黄原胶2~3、白砂糖10~12、蜂蜜3~6、助剂4~5和适量的水;切割后的藕片,截面有许多维管束的导管,本发明利用这些导管将一些调味成分及营养物加入其中,味道不至于太重,可少许改善口感,这里是将橘皮与食醋、荷叶、白酒、竹叶等混合煎煮得汤汁,再与黄原胶混合制成冷却后可包裹在莲藕表面的“果冻体”,让橘皮的香气充分转移至莲藕上,类似腌制过程,然后磨浆,过滤,最后加热糊化淀粉得到,口感清香干爽,营养丰富,具有保健、解渴、养生等多重功效。
Description
技术领域
本发明属于莲藕汁的工艺技术领域,具体涉及到一种橘香莲藕汁及其制备方法。
背景技术
止咳解胸闷喝点鲜藕汁,民间有“荷莲一身宝,秋藕最补人”之说,秋令时节,风干物燥,人最易上火,在这冷热相宜的秋季,一盘爽滑脆生的莲藕,是餐桌上不可多得的主打菜。
莲藕生于水,萃取水之灵气,性味甘凉,有养阴清热、润燥止渴、清心安神的作用,藕除含有大量的碳水化合物外,还有蛋白质、维生素 B、维生素 C、脂肪及钙、磷、铁等多种矿物质,口感甜脆,生食 堪与梨相媲美。
发烧且口渴严重时,可饮用鲜藕汁退烧解渴,对无特殊外因的鼻出血患者,每日 1~2 次饮 1 小杯鲜藕汁也能收到效果。每日用藕加水熬汤漱口 5~6 次,能消除口腔炎症。另外,藕汤也能防治咳嗽,可将带皮莲藕切薄片,同稀饴糖一起熬汤饮用,而将藕节部分粉碎取汁饮用,也可止咳和解除胸闷,藕汁对晨起时痰中带血丝及晚上声音嘶哑的病人亦有良好的效果,而更年期妇女出现***、不定期出血或情绪不稳、坐立不安等症时,常吃莲藕也有助缓解。
发明内容
一种橘香莲藕汁,其特征在于,由以下重量份的原料制成:鲜莲藕700~900、脱脂牛奶10~15、荷叶4~6、竹叶5~7、橘皮20~25、柠檬汁20~30、食醋5~8、白酒6~10、黄原胶2~3、白砂糖10~12、蜂蜜3~6、助剂4~5和适量的水;
所述助剂由以下重量份的原料制成:丝瓜络3~5、枇杷叶6~9、熟地黄1~3、荞麦叶4~6、天冬2~5、甘草1~3、冬瓜皮4~6、环糊精4~6、熏衣草5~9、白酒10~15、党参2~3、山芋淀粉10~12及适量的水;制备方法是:混合丝瓜络、枇杷叶、熟地黄、荞麦叶、天冬、甘草、冬瓜皮、熏衣草及党参,加水至没过总物料8~10cm,倒入白酒,煎煮并熬制80~100min,过滤出汤汁,继续加热30~50min浓缩汤汁;(2)将环糊精加入(1)所述的汤汁中,于功率300~350W,温度35~40℃超声波条件下,处理20~35min,成均匀的乳剂,最后兑入山芋淀粉调成糊,烘干并粉碎成粉剂即得。
一种橘香莲藕汁的制备方法,其特征在于,包括以下几个步骤:
(1)将鲜的老藕洗净后去除藕节,切成厚度0.8~1.2cm厚度的藕片;
(2)混合脱脂牛奶、荷叶、竹叶、橘皮、柠檬汁、白酒、食醋、助剂及其它以下未涉及的剩余成分,加水至液面高出总物料7~10cm,煎煮熬制80~100min,过滤得汤汁;
(3)将黄原胶倒入(2)所述的汤汁中,同时兑入4~6倍其重量份的水加热搅拌成均匀的糊,然后均匀喷洒至(1)所述的藕片表面,冷却后形成均匀的凝胶薄膜包裹藕片,静置8~10h;
(4)将(3)所得藕片清洗掉表面胶体,统一磨浆,过滤,然后文火煮沸使淀粉糊化,加入白砂糖及蜂蜜混匀即可。
本发明的效果:切割后的藕片,截面有许多维管束的导管,本发明利用这些导管将一些调味成分及营养物加入其中,味道不至于太重,可少许改善口感,这里是将橘皮与食醋、荷叶、白酒、竹叶等混合煎煮得汤汁,再与黄原胶混合制成冷却后可包裹在莲藕表面的“果冻体”,让橘皮的香气充分转移至莲藕上,类似腌制过程,然后磨浆,过滤,最后加热糊化淀粉得到,口感清香干爽,营养丰富,具有保健、解渴、养生等多重功效。
具体实施方式
实施例1:
一种橘香莲藕汁,其特征在于,由以下重量份(g)的原料制成:鲜莲藕900、脱脂牛奶12、荷叶6、竹叶5、橘皮25、柠檬汁20、食醋5、白酒8、黄原胶3、白砂糖10、蜂蜜3、助剂4和适量的水;
所述助剂由以下重量份的原料制成:丝瓜络3、枇杷叶7、熟地黄1、荞麦叶4、天冬2、甘草2、冬瓜皮4、环糊精4、熏衣草9、白酒14、党参2、山芋淀粉12及适量的水;制备方法是:混合丝瓜络、枇杷叶、熟地黄、荞麦叶、天冬、甘草、冬瓜皮、熏衣草及党参,加水至没过总物料8~10cm,倒入白酒,煎煮并熬制80~100min,过滤出汤汁,继续加热30~50min浓缩汤汁;(2)将环糊精加入(1)所述的汤汁中,于功率300~350W,温度35~40℃超声波条件下,处理20~35min,成均匀的乳剂,最后兑入山芋淀粉调成糊,烘干并粉碎成粉剂即得。
一种橘香莲藕汁的制备方法,其特征在于,包括以下几个步骤:
(1)将鲜的老藕洗净后去除藕节,切成厚度0.8~1.2cm厚度的藕片;
(2)混合脱脂牛奶、荷叶、竹叶、橘皮、柠檬汁、白酒、食醋、助剂及其它以下未涉及的剩余成分,加水至液面高出总物料7~10cm,煎煮熬制80~100min,过滤得汤汁;
(3)将黄原胶倒入(2)所述的汤汁中,同时兑入4~6倍其重量份的水加热搅拌成均匀的糊,然后均匀喷洒至(1)所述的藕片表面,冷却后形成均匀的凝胶薄膜包裹藕片,静置8~10h;
(4)将(3)所得藕片清洗掉表面胶体,统一磨浆,过滤,然后文火煮沸使淀粉糊化,加入白砂糖及蜂蜜混匀即可。
Claims (2)
1.一种橘香莲藕汁,其特征在于,由以下重量份的原料制成:鲜莲藕700~900、脱脂牛奶10~15、荷叶4~6、竹叶5~7、橘皮20~25、柠檬汁20~30、食醋5~8、白酒6~10、黄原胶2~3、白砂糖10~12、蜂蜜3~6、助剂4~5和适量的水;
所述助剂由以下重量份的原料制成:丝瓜络3~5、枇杷叶6~9、熟地黄1~3、荞麦叶4~6、天冬2~5、甘草1~3、冬瓜皮4~6、环糊精4~6、熏衣草5~9、白酒10~15、党参2~3、山芋淀粉10~12及适量的水;制备方法是:混合丝瓜络、枇杷叶、熟地黄、荞麦叶、天冬、甘草、冬瓜皮、熏衣草及党参,加水至没过总物料8~10cm,倒入白酒,煎煮并熬制80~100min,过滤出汤汁,继续加热30~50min浓缩汤汁;(2)将环糊精加入(1)所述的汤汁中,于功率300~350W,温度35~40℃超声波条件下,处理20~35min,成均匀的乳剂,最后兑入山芋淀粉调成糊,烘干并粉碎成粉剂即得。
2.根据权利要求1所述一种橘香莲藕汁的制备方法,其特征在于,包括以下几个步骤:
(1)将鲜的老藕洗净后去除藕节,切成厚度0.8~1.2cm厚度的藕片;
(2)混合脱脂牛奶、荷叶、竹叶、橘皮、柠檬汁、白酒、食醋、助剂及其它以下未涉及的剩余成分,加水至液面高出总物料7~10cm,煎煮熬制80~100min,过滤得汤汁;
(3)将黄原胶倒入(2)所述的汤汁中,同时兑入4~6倍其重量份的水加热搅拌成均匀的糊,然后均匀喷洒至(1)所述的藕片表面,冷却后形成均匀的凝胶薄膜包裹藕片,静置8~10h;
(4)将(3)所得藕片清洗掉表面胶体,统一磨浆,过滤,然后文火煮沸使淀粉糊化,加入白砂糖及蜂蜜混匀即可。
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