CN104997088A - 一种西瓜口味燕麦饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种西瓜口味燕麦饮料及其制备方法,是由下述重量份的原料制成:生燕麦片200-210、羧甲基纤维素钠0.4-0.5、黄原胶0.15-0.16、单甘脂0.2-0.3、蔗糖酯0.15-0.16、蔗糖5-6、乳酸3-4、粉条2-3、西瓜汁10-12、干豆角4-5、鱿鱼肉末3-4、猪蹄冻2-3、樱桃粉2-3、蝉蛹4-5、山茶油1-2、柠檬草汁6-7、艾叶1-2、小蓟1-2、槐花1-2、山茶花1-1.5、白扁豆1-1.5、水适量;本发明将干豆角放到西瓜汁内浸泡,使西瓜汁的甜味和营养渗进干豆角内,口味香甜,将燕麦片先清水浸泡,再放混合浆液中浸泡,使混合浆液的营养和口味很好的浸入燕麦片中。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种西瓜口味燕麦饮料及其制备方法。
背景技术
燕麦是一种低糖、高营养、高能食品。燕麦性味甘平。能益脾养心、敛汗。有较高的营养价值。可用于体虚自汗、盗汗或肺结核病人。燕麦富含膳食纤维,能促进肠胃蠕动,利于排便,热量低,升糖指数低,降脂降糖,也是高档补品之一。
谷粒供磨面食用,或作饲料,营养价值很高。在中国人日常食用的小麦、稻米、玉米等9种食粮中,以燕麦的经济价值最高,其主要表现在营养、医疗保健和饲用价值均高。燕麦中的β-葡聚糖可减缓血液中葡萄糖含量的增加,预防和控制肥胖症、糖尿病及心血管疾病。燕麦富含的膳食纤维具有清理肠道垃圾的作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种西瓜口味燕麦饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种西瓜口味燕麦饮料,是由下述重量份的原料制成:生燕麦片200-210、羧甲基纤维素钠0.4-0.5、黄原胶0.15-0.16、单甘脂0.2-0.3、蔗糖酯0.15-0.16、蔗糖5-6、乳酸3-4、粉条2-3、西瓜汁10-12、干豆角4-5、鱿鱼肉末3-4、猪蹄冻2-3、樱桃粉2-3、蝉蛹4-5、山茶油1-2、柠檬草汁6-7、艾叶1-2、小蓟1-2、槐花1-2、山茶花1-1.5、白扁豆1-1.5、水适量;
一种西瓜口味燕麦饮料的制备方法,包括以下步骤:(1)将艾叶、小蓟、槐花、山茶花、白扁豆混合加入15-20倍的水熬煮30-40分钟,过滤得药液;
(2)将干豆角放到西瓜汁内浸泡20-30分钟,再加入粉条一起加热煮10-12分钟,再打成浆,喷雾干燥得粉末;
(3)将蝉蛹放到柠檬草汁内浸泡20-30分钟后捞出,再与鱿鱼肉末一起放入烧热的山茶油内翻炒10-12分钟,再加入樱桃粉和猪蹄冻继续翻炒5-6分钟,再烘干磨成粉;
(4)将羧甲基纤维素钠、黄原胶、单甘脂、蔗糖酯、蔗糖、乳酸溶解后再均匀混合得稳定剂,将生燕麦片放到烤箱内,先在140℃温度下烘烤4-5分钟,再在160℃温度下烘烤4-5分钟,再将燕麦片放到清水内浸泡3-4小时后捞出;
(5)将(1)(2)(3)中所得物均匀混合得混合料,再向混合料中加入等于燕麦片量的15-18倍的水混合均匀得混合浆液,将(4)中燕麦片放到混合浆液中浸泡3-4小时,再混合磨成浓浆,过滤除渣,再将(4)中稳定剂与浓浆均匀混合,再灌装、封口、灭菌,即得。
本发明的优点是:本发明将干豆角放到西瓜汁内浸泡,最后再打成浆,使西瓜汁的甜味和营养渗进干豆角内,口味香甜,口感饱满,将生燕麦片先140度烘烤,再160度烘烤,防止烘烤过度,使烘烤的颜色亮黄,香味浓郁,口感香脆,将燕麦片先清水浸泡,再放混合浆液中浸泡,使混合浆液的营养和口味很好的浸入燕麦片中,口感独特,加入的中药具有健脾化湿、利尿消肿、清肝明目的功效。
具体实施方式
一种西瓜口味燕麦饮料,是由下述重量份的原料制成:生燕麦片200、羧甲基纤维素钠0.4、黄原胶0.15、单甘脂0.2、蔗糖酯0.15、蔗糖5、乳酸3、粉条2、西瓜汁10、干豆角4、鱿鱼肉末3、猪蹄冻2、樱桃粉2、蝉蛹4、山茶油1、柠檬草汁6、艾叶1、小蓟1、槐花1、山茶花1、白扁豆1、水适量;
一种西瓜口味燕麦饮料的制备方法,包括以下步骤:(1)将艾叶、小蓟、槐花、山茶花、白扁豆混合加入15倍的水熬煮30分钟,过滤得药液;
(2)将干豆角放到西瓜汁内浸泡20分钟,再加入粉条一起加热煮10分钟,再打成浆,喷雾干燥得粉末;
(3)将蝉蛹放到柠檬草汁内浸泡20分钟后捞出,再与鱿鱼肉末一起放入烧热的山茶油内翻炒10分钟,再加入樱桃粉和猪蹄冻继续翻炒5分钟,再烘干磨成粉;
(4)将羧甲基纤维素钠、黄原胶、单甘脂、蔗糖酯、蔗糖、乳酸溶解后再均匀混合得稳定剂,将生燕麦片放到烤箱内,先在140℃温度下烘烤4分钟,再在160℃温度下烘烤4分钟,再将燕麦片放到清水内浸泡3小时后捞出;
(5)将(1)(2)(3)中所得物均匀混合得混合料,再向混合料中加入等于燕麦片量的15-18倍的水混合均匀得混合浆液,将(4)中燕麦片放到混合浆液中浸泡3-4小时,再混合磨成浓浆,过滤除渣,再将(4)中稳定剂与浓浆均匀混合,再灌装、封口、灭菌,即得。
Claims (2)
1.一种西瓜口味燕麦饮料,其特征在于是由下述重量份的原料制成:生燕麦片200-210、羧甲基纤维素钠0.4-0.5、黄原胶0.15-0.16、单甘脂0.2-0.3、蔗糖酯0.15-0.16、蔗糖5-6、乳酸3-4、粉条2-3、西瓜汁10-12、干豆角4-5、鱿鱼肉末3-4、猪蹄冻2-3、樱桃粉2-3、蝉蛹4-5、山茶油1-2、柠檬草汁6-7、艾叶1-2、小蓟1-2、槐花1-2、山茶花1-1.5、白扁豆1-1.5、水适量。
2.根据权利要求1所述的一种西瓜口味燕麦饮料的制备方法,其特征在于包括以下步骤:(1)将艾叶、小蓟、槐花、山茶花、白扁豆混合加入15-20倍的水熬煮30-40分钟,过滤得药液;
(2)将干豆角放到西瓜汁内浸泡20-30分钟,再加入粉条一起加热煮10-12分钟,再打成浆,喷雾干燥得粉末;
(3)将蝉蛹放到柠檬草汁内浸泡20-30分钟后捞出,再与鱿鱼肉末一起放入烧热的山茶油内翻炒10-12分钟,再加入樱桃粉和猪蹄冻继续翻炒5-6分钟,再烘干磨成粉;
(4)将羧甲基纤维素钠、黄原胶、单甘脂、蔗糖酯、蔗糖、乳酸溶解后再均匀混合得稳定剂,将生燕麦片放到烤箱内,先在140℃温度下烘烤4-5分钟,再在160℃温度下烘烤4-5分钟,再将燕麦片放到清水内浸泡3-4小时后捞出;
(5)将(1)(2)(3)中所得物均匀混合得混合料,再向混合料中加入等于燕麦片量的15-18倍的水混合均匀得混合浆液,将(4)中燕麦片放到混合浆液中浸泡3-4小时,再混合磨成浓浆,过滤除渣,再将(4)中稳定剂与浓浆均匀混合,再灌装、封口、灭菌,即得。
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CN105876031A (zh) * | 2016-06-13 | 2016-08-24 | 安徽省天旭茶业有限公司 | 一种夏威夷果美化皮肤牡丹保健花茶及其制备方法 |
CN105901243A (zh) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | 一种西瓜清热解暑牡丹保健花茶及其制备方法 |
CN107897603A (zh) * | 2017-07-28 | 2018-04-13 | 安徽秋果食品有限公司 | 一种艾香味粗粮饮料及其制备方法 |
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