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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