CN105725017A - 一种开胃茶醋饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种开胃茶醋饮料,是由下述原料制成:桦树汁、青稞、蒲公英、柚皮、香茅花、余甘子、罗汉果花、刘寄奴、槟榔花、金老梅叶、乌饭果、梅酒、奇雅子、红茶菌液、酵母菌种、醋酸菌种、水适量。本发明将柚皮、蒲公英制茶,丰富茶饮风味,同时与青稞结合,采用过热蒸汽处理熟化,节能减排同时促进后续生物转化,添加桦树汁降低酿造酸度、甜度,更加天然健康,降低传统醋饮刺激口感,协同槟榔花、金老梅叶等成分,更具保健价值,具有消食化积、醒脾开胃等功效,增进食欲同时促进机体代谢,强健体质。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种开胃茶醋饮料及其制备方法。
背景技术
茶叶中富含茶多酚、生物碱、多糖、茶氨酸等化合物,对人体保健起着相当大的作用。茶叶不仅具有解渴、清热、明目、去腻减肥、解毒醒酒、延年益寿等功能,还对现代疾病,如心脑血管病、癌症、辐射病等相关疾病,有一定的药理作用。
桦树汁是桦树植物春季萌动时体内涌出的伤流液,其营养丰富,含有多种氨基酸、维生素、脂肪酸和矿物元素,这些营养物质在摄入人体后经过代谢可以形成对健康有利的因子,从而达到对亚健康人群的保健效果,使其具有良好的营养保健作用。
随着生活水平的提高和物质的丰富,人们饮食水平有了很大的改善,人们吃的越来越好,也越来越油腻,很多人都存在不同程度的营养过剩以及肥胖;这样不仅很不美观,而且有可能会滋生一系列疾病,影响人们的身体健康,所以现在越来越多的人们开始除了进行积极的体育运动,参加有氧锻炼外,还注重饮食,摄入一些可以去除油腻,改善体内环境、营养健康的食品或饮料,由于以上原因,饮料行业发展日新月异,品种丰富多彩,尤其是具有保健功能的饮料更成为新宠,目前,我国是茶叶生产及消费的大国,目前市场上,茶饮料更是第一大饮料品种,但是茶醋饮料品种在目前市场上并不多见。
因此,生产一种具有丰富营养的茶醋饮料是十分有前景的。茶醋饮料茶香浓郁,酸甜可口,具有独特的风味。茶醋中富含氨基酸、蛋白质、茶多酚、多糖、生物碱等,具有降血压、降血脂、抗氧化、抗疲劳、解酒保肝等多种保健功效。为此本发明将天然植物成分加工处理,最大程度保留营养功能成分,结合桦树汁通过采用生物转化、多菌种协同发酵等生物学手段,结合酿酒技术及传统制醋工艺,减少酸度和糖度,天然健康,口感更加香浓适宜,添加其他营养功能成分,制备一种营养丰富、风味独特的茶醋饮料,更具养生保健价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种开胃茶醋饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种开胃茶醋饮料,是由以下重量份的原料组成:
桦树汁200-210、青稞12-15、蒲公英8-12、柚皮8-10、香茅花2-4、余甘子3-5、罗汉果花3-4、刘寄奴2-3、槟榔花2-3、金老梅叶2-3、乌饭果12-15、梅酒20-22、奇雅子6-8、红茶菌液100-120、酵母菌种适量、醋酸菌种适量、水适量。
所述的开胃茶醋饮料的制备方法,包括以下步骤:
(1)、将柚皮洗净切丝,加入少量食盐揉拌腌制15-30分钟,放入沸水漂烫1-2分钟,捞出放入冰水中浸制,期间每30-35分钟换水一次,换水2-3次,脱水沥干,加入梅酒密封腌制5-7天,过滤分离,待用;
(2)、将青稞筛洗干净,加入含有0.2-0.3%柠檬酸的水中浸制20-40分钟,脱水沥干,在180-200℃下微波烘制出香,粉碎过20-40目,得青稞粉;
(3)、将蒲公英捡杂冲洗干净,喷润含有0.2-0.4%柠檬酸的水溶液,自然萎凋至萎凋叶含水率为68-72%,与步骤(1)分离柚皮丝混合揉捻成条状,投入电磁杀青机内,控制温度为200-170℃下逐级温差为15℃进行杀青处理,时间为2-3分钟,研磨粉碎至10-20目,送入微波烘箱,控制温度80-100℃进行微波烘焙出香,再经真空冷冻干燥,得柚香茶粉;
(4)、将乌饭果除杂洗净,加入1-2倍水打制成浆,将奇雅子文火炒培出香,研磨成粉,加入乌饭果浆中搅拌浸润,得稠浆;
(5)、将香茅花、余甘子、罗汉果花、刘寄奴、槟榔花、金老梅叶捡杂洗净,沥干喷润少量米酒浸润均匀,送入微波烘箱,控制温度80-100℃进行微波烘焙3-5分钟,研磨粉碎至20-40目,得保健粉;
(6)、将青稞粉、柚香茶粉混合,加入稠浆搅拌滚揉压制成薄片,通入过热蒸汽在在260-300℃烘焙20-30秒,再粉碎至80-100目,加入桦树汁搅拌均匀,加热至75-85℃下焖润至乳状,加入乳浆重量0.02-0.03%的α-淀粉酶保温酶解20-40分钟,冷却至55-60℃,加入乳浆重量的0.1-0.2%的糖化酶保温糖化40-50分钟,添加适量柠檬酸调节PH值为5.4-5.6,加入乳浆重量的0.07-0.09%的酵母菌种,再24-26℃下发酵10-12天,得酒酿;
(7)、将酒酿加入保健粉、步骤(1)分离酒液搅拌均匀,再加入红茶菌液调节酒精度为5.8-6.0%,加入酒液重量的13-15%的醋酸菌种,控制温度30-32℃下发酵10-15天,经过滤、澄清,加入剩余红茶菌液搅拌均匀,经灭菌后罐装即得。
本发明的优点是:
本发明制备的开胃茶醋饮料,将柚皮、蒲公英制茶,丰富茶饮风味,同时与青稞结合,采用过热蒸汽处理熟化,节能减排同时促进后续生物转化,添加桦树汁降低酿造酸度、甜度,更加天然健康,降低传统醋饮刺激口感,协同槟榔花、金老梅叶等成分,更具保健价值,具有消食化积、醒脾开胃等功效,增进食欲同时促进机体代谢,强健体质。
具体实施方式
实施例1
一种开胃茶醋饮料,是由以下重量份的原料组成:
桦树汁200、青稞12、蒲公英8、柚皮8、香茅花2、余甘子3、罗汉果花3、刘寄奴2、槟榔花2、金老梅叶2、乌饭果12、梅酒20、奇雅子6、红茶菌液100-、酵母菌种适量、醋酸菌种适量、水适量。
所述的开胃茶醋饮料的制备方法,包括以下步骤:
(1)、将柚皮洗净切丝,加入少量食盐揉拌腌制30分钟,放入沸水漂烫2分钟,捞出放入冰水中浸制,期间每35分钟换水一次,换水3次,脱水沥干,加入梅酒密封腌制6天,过滤分离,待用;
(2)、将青稞筛洗干净,加入含有0.2%柠檬酸的水中浸制40分钟,脱水沥干,在200℃下微波烘制出香,粉碎过20目,得青稞粉;
(3)、将蒲公英捡杂冲洗干净,喷润含有0..4%柠檬酸的水溶液,自然萎凋至萎凋叶含水率为72%,与步骤(1)分离柚皮丝混合揉捻成条状,投入电磁杀青机内,控制温度为200-170℃下逐级温差为15℃进行杀青处理,时间为3分钟,研磨粉碎至20目,送入微波烘箱,控制温度100℃进行微波烘焙出香,再经真空冷冻干燥,得柚香茶粉;
(4)、将乌饭果除杂洗净,加入2倍水打制成浆,将奇雅子文火炒培出香,研磨成粉,加入乌饭果浆中搅拌浸润,得稠浆;
(5)、将香茅花、余甘子、罗汉果花、刘寄奴、槟榔花、金老梅叶捡杂洗净,沥干喷润少量米酒浸润均匀,送入微波烘箱,控制温度100℃进行微波烘焙3分钟,研磨粉碎至40目,得保健粉;
(6)、将青稞粉、柚香茶粉混合,加入稠浆搅拌滚揉压制成薄片,通入过热蒸汽在在3300℃烘焙20秒,再粉碎至80目,加入桦树汁搅拌均匀,加热至85℃下焖润至乳状,加入乳浆重量0.02%的α-淀粉酶保温酶解30分钟,冷却至60℃,加入乳浆重量的0.2%的糖化酶保温糖化50分钟,添加适量柠檬酸调节PH值为5.5,加入乳浆重量的0.08%的酵母菌种,再25℃下发酵11天,得酒酿;
(7)、将酒酿加入保健粉、步骤(1)分离酒液搅拌均匀,再加入红茶菌液调节酒精度为5.9%,加入酒液重量的14%的醋酸菌种,控制温度31℃下发酵15天,经过滤、澄清,加入剩余红茶菌液搅拌均匀,经灭菌后罐装即得。
实施例2
一种开胃茶醋饮料,是由下述重量(斤)的原料制成:
桦树汁205、青稞14、蒲公英10、柚皮9、香茅花3、余甘子4、罗汉果花4、刘寄奴3、槟榔花3、金老梅叶3、乌饭果14、梅酒21、奇雅子7、红茶菌液110、酵母菌种适量、醋酸菌种适量、水适量。
所述的开胃茶醋饮料的制备方法,同实施例1。
实施例3
一种开胃茶醋饮料,是由下述重量(斤)的原料制成:
桦树汁210、青稞15、蒲公英12、柚皮10、香茅花4、余甘子5、罗汉果花4、刘寄奴3、槟榔花3、金老梅叶3、乌饭果15、梅酒22、奇雅子8、红茶菌液120、酵母菌种适量、醋酸菌种适量、水适量。
所述的开胃茶醋饮料的制备方法,同实施例1。
Claims (2)
1.一种开胃茶醋饮料,其特征在于,是由以下重量份的原料组成:
桦树汁200-210、青稞12-15、蒲公英8-12、柚皮8-10、香茅花2-4、余甘子3-5、罗汉果花3-4、刘寄奴2-3、槟榔花2-3、金老梅叶2-3、乌饭果12-15、梅酒20-22、奇雅子6-8、红茶菌液100-120、酵母菌种适量、醋酸菌种适量、水适量。
2.一种如权利要求1所述的开胃茶醋饮料的制备方法,其特征在于包括以下步骤:
(1)、将柚皮洗净切丝,加入少量食盐揉拌腌制15-30分钟,放入沸水漂烫1-2分钟,捞出放入冰水中浸制,期间每30-35分钟换水一次,换水2-3次,脱水沥干,加入梅酒密封腌制5-7天,过滤分离,待用;
(2)、将青稞筛洗干净,加入含有0.2-0.3%柠檬酸的水中浸制20-40分钟,脱水沥干,在180-200℃下微波烘制出香,粉碎过20-40目,得青稞粉;
(3)、将蒲公英捡杂冲洗干净,喷润含有0.2-0.4%柠檬酸的水溶液,自然萎凋至萎凋叶含水率为68-72%,与步骤(1)分离柚皮丝混合揉捻成条状,投入电磁杀青机内,控制温度为200-170℃下逐级温差为15℃进行杀青处理,时间为2-3分钟,研磨粉碎至10-20目,送入微波烘箱,控制温度80-100℃进行微波烘焙出香,再经真空冷冻干燥,得柚香茶粉;
(4)、将乌饭果除杂洗净,加入1-2倍水打制成浆,将奇雅子文火炒培出香,研磨成粉,加入乌饭果浆中搅拌浸润,得稠浆;
(5)、将香茅花、余甘子、罗汉果花、刘寄奴、槟榔花、金老梅叶捡杂洗净,沥干喷润少量米酒浸润均匀,送入微波烘箱,控制温度80-100℃进行微波烘焙3-5分钟,研磨粉碎至20-40目,得保健粉;
(6)、将青稞粉、柚香茶粉混合,加入稠浆搅拌滚揉压制成薄片,通入过热蒸汽在在260-300℃烘焙20-30秒,再粉碎至80-100目,加入桦树汁搅拌均匀,加热至75-85℃下焖润至乳状,加入乳浆重量0.02-0.03%的α-淀粉酶保温酶解20-40分钟,冷却至55-60℃,加入乳浆重量的0.1-0.2%的糖化酶保温糖化40-50分钟,添加适量柠檬酸调节PH值为5.4-5.6,加入乳浆重量的0.07-0.09%的酵母菌种,再24-26℃下发酵10-12天,得酒酿;
(7)、将酒酿加入保健粉、步骤(1)分离酒液搅拌均匀,再加入红茶菌液调节酒精度为5.8-6.0%,加入酒液重量的13-15%的醋酸菌种,控制温度30-32℃下发酵10-15天,经过滤、澄清,加入剩余红茶菌液搅拌均匀,经灭菌后罐装即得。
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