CN106071443A - 一种菠菜养血润燥樱桃绿豆复合保健饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种菠菜养血润燥樱桃绿豆复合保健饮料及其制备方法,是由下列重量份原料制成:菠菜4‑5、杏仁泥2‑3、蓝莓汁6‑7、灵芝1‑2、莲子1‑2、枸杞叶1‑2、樱桃300‑310、绿豆100‑110、绿茶20‑25、壳聚糖6‑7、适量的果胶酶、蔗糖和水。本发明将蓝莓汁煮沸后,将菠菜放在蓝莓汁内热烫1分钟,捞出后将菠菜与杏仁泥混合捣成泥,再烘干粉碎即可,菠菜和蓝莓汁的搭配,口感协调饱满,具有很好的补血润燥的功效,杏仁增加营养。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种菠菜养血润燥樱桃绿豆复合保健饮料及其制备方法。
背景技术
樱桃, 别名莺桃、英桃、朱果等, 属于蔷薇科落叶乔木果树。樱桃营养丰富,其果实不仅色泽艳丽,味道鲜美,还含有较高的蛋白质、游离氨基酸以及糖分、磷、铁、胡萝卜素、抗坏血酸及其它多种维生素。同样重量的樱桃、苹果、梨的果肉相比,樱桃中铁的含量是苹果的倍、梨的倍。含量是苹果的倍,梨的倍。此外,樱桃还具有很高的药用价值,其根、茎、叶、果实、果核均可入药。樱桃果实有调中益脾、调气活血,平肝去热以及促进血红蛋白再生的功效樱桃汁能够减轻运动引起的肌肉疼痛和损伤。樱桃含铁量高,位于各种水果之首。铁是合成人体血红蛋白、肌红蛋白的原料,在人体免疫、蛋白质合成及能量代谢等过程中,发挥着重要的作用,同时也与大脑及神经功能、衰老过程等有着密切关系。常食樱桃可补充体内对铁元素量的需求,促进血红蛋白再生,既可防治缺铁性贫血,又可增强体质,健脑益智。樱桃性温热,兼具补中益气之功,能祛风除湿,对风湿腰腿疼痛有良效。樱桃营养丰富,所含蛋白质、糖、磷、胡萝卜素、维生素C等均比苹果、梨高,尤其含铁量高,常用樱桃汁涂擦面部及皱纹处,能使面部皮肤红润嫩白,去皱消斑。
目前市场上有很多樱桃制品,如樱桃酒、樱桃醋、樱桃饮料和樱桃罐头,现有技术中樱桃饮料的制作方法有如下缺点:樱桃虽好,但不能多吃。因为其中除了含铁多以外,还含有一定量的氰甙,在酶和酸的作用下释放出氰氢酸,氰离子与含铁的细胞色素氧化酶结合,妨碍正常呼吸,因组织缺氧,机体陷入窒息状态。氢氰酸还能作用于呼吸中枢和血管运动中枢,使之麻痹,最后导致死亡。若食用过多的樱桃会引起铁中毒或氰化物中毒,现有技术中没有解决这一问题;樱桃属于大热食物,吃太多容易上火,现有的配方中没有搭配清热的成分;由于樱桃的成熟期短,极其容易腐烂,为了保证良好的口感,在处理之前需要对樱桃进行保鲜处理。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种菠菜养血润燥樱桃绿豆复合保健饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种菠菜养血润燥樱桃绿豆复合保健饮料,是由下列重量份原料制成:菠菜4-5、杏仁泥2-3、蓝莓汁6-7、灵芝1-2、莲子1-2、枸杞叶1-2、樱桃300-310、绿豆100-110、绿茶20-25、壳聚糖6-7、适量的果胶酶、蔗糖和水。
所述的一种菠菜养血润燥樱桃绿豆复合保健饮料的制备方法,包括以下步骤:(1)将灵芝、莲子、枸杞叶混合加入20-23倍的水,加热熬煮1-2小时,过滤后得药液;
(2)将蓝莓汁煮沸后,将菠菜放在蓝莓汁内热烫1-2分钟,捞出后将菠菜与杏仁泥混合捣成泥,再烘干粉碎即可;
(3)将绿茶放在沸水中煮10-15分钟,再浸泡3-4小时,过滤得绿茶液,在绿茶液内加入壳聚糖,搅拌至完全溶解得保鲜液,将樱桃放入保鲜液中浸泡1-2小时后捞出,再将保鲜液加热至80-85℃,将樱桃放入液体中热烫3-4分钟,再将樱桃核和樱桃果肉分开,将樱桃果肉放在4-8℃环境下电子束辐照1-2h;
(4)将绿豆放在10-15倍的清水内浸泡6-8小时,再加热煮沸20-25分钟,再打成浆,过滤一次将粘稠浆与滤液分开,将樱桃核与滤液混合,加热煮沸5-6分钟,将樱桃核去除,剩余液体与上述粘稠浆混合均匀,得混合汁液;
(5)将经过电子束辐照后的樱桃果肉打成果酱,在果酱内加入0.1%的果胶酶,搅拌均匀后,在50℃的恒温水浴锅中水浴60-70min,再放在90-95℃条件下灭酶30-35s,经过纱布过滤3-4次,再转速为3000r/min离心10-12min,得樱桃汁;将樱桃汁与步骤(1)(2)(4)中所得物混合均匀得混合浆液,将混合浆液、蔗糖和水按照50:8:42的比例调配,再121℃高温下杀菌15-20分钟,再灌装、密封、冷却即可。
本发明的优点是:本发明在绿茶液内加入壳聚糖,绿茶液内含有大量的茶多酚,茶多酚可通过抑制自由基产生、直接清除自由基及激活机体自由基清除剂等途径,有效清除机体多于自由基,延缓樱桃衰老劣变,壳聚糖成膜性较好,经过壳聚糖水溶液处理后的樱桃,在表面形成半透性的膜,内部形成低氧、高二氧化碳的微环境,抑制了呼吸代谢,降低物质转化和呼吸基质的消耗,茶多酚和壳聚糖配合,保鲜消耗特别好,防止樱桃腐烂;将樱桃果肉用电子束辐照,利用辐射源产生的γ - 射线、加速器产生的高能电子束或X-射线,起到杀虫、消毒和灭菌的效果,减少微生物引起的腐烂,降低樱桃的腐烂率和失重率;由于绿豆清热之功在皮,解毒之功在肉,将绿豆打成浆,汁液具有很好的清热解毒的功效,在樱桃核和樱桃果肉分开后,樱桃核上会沾有果肉,将樱桃核与绿豆汁液一起煮,不仅将樱桃核上的果肉回收,还能解除樱桃核上的氰甙毒带来的危害;由于绿豆清热解毒效果好,将绿豆汁液与过滤后的粘稠浆混合,再与樱桃汁混合,绿豆口感明显,还能很好的解决樱桃吃多会上火和氰化物中毒的问题;加入的果胶酶使樱桃出汁率得到很大的提高,制作的饮料酸甜适度,樱桃果香明显,整体感官品质较好,将蓝莓汁煮沸后,将菠菜放在蓝莓汁内热烫1分钟,捞出后将菠菜与杏仁泥混合捣成泥,再烘干粉碎即可,菠菜和蓝莓汁的搭配,口感协调饱满,具有很好的补血润燥的功效,杏仁增加营养。
具体实施方式
一种菠菜养血润燥樱桃绿豆复合保健饮料,是由下列重量份原料制成:菠菜4、杏仁泥2、蓝莓汁6、灵芝1、莲子1、枸杞叶1、樱桃300、绿豆100、绿茶20、壳聚糖6、适量的果胶酶、蔗糖和水。
所述的一种菠菜养血润燥樱桃绿豆复合保健饮料的制备方法,包括以下步骤:(1)将灵芝、莲子、枸杞叶混合加入20倍的水,加热熬煮1小时,过滤后得药液;
(2)将蓝莓汁煮沸后,将菠菜放在蓝莓汁内热烫1分钟,捞出后将菠菜与杏仁泥混合捣成泥,再烘干粉碎即可;
(3)将绿茶放在沸水中煮10分钟,再浸泡3小时,过滤得绿茶液,在绿茶液内加入壳聚糖,搅拌至完全溶解得保鲜液,将樱桃放入保鲜液中浸泡1小时后捞出,再将保鲜液加热至80℃,将樱桃放入液体中热烫3分钟,再将樱桃核和樱桃果肉分开,将樱桃果肉放在4℃环境下电子束辐照1h;
(4)将绿豆放在10倍的清水内浸泡6小时,再加热煮沸20分钟,再打成浆,过滤一次将粘稠浆与滤液分开,将樱桃核与滤液混合,加热煮沸5分钟,将樱桃核去除,剩余液体与上述粘稠浆混合均匀,得混合汁液;
(5)将经过电子束辐照后的樱桃果肉打成果酱,在果酱内加入0.1%的果胶酶,搅拌均匀后,在50℃的恒温水浴锅中水浴60min,再放在90℃条件下灭酶30s,经过纱布过滤3次,再转速为3000r/min离心10min,得樱桃汁;将樱桃汁与步骤(1)(2)(4)中所得物混合均匀得混合浆液,将混合浆液、蔗糖和水按照50:8:42的比例调配,再121℃高温下杀菌15分钟,再灌装、密封、冷却即可。
Claims (2)
1.一种菠菜养血润燥樱桃绿豆复合保健饮料,其特征在于是由下列重量份原料制成:菠菜4-5、杏仁泥2-3、蓝莓汁6-7、灵芝1-2、莲子1-2、枸杞叶1-2、樱桃300-310、绿豆100-110、绿茶20-25、壳聚糖6-7、适量的果胶酶、蔗糖和水。
2.根据权利要求1所述的一种菠菜养血润燥樱桃绿豆复合保健饮料的制备方法,其特征在于包括以下步骤:(1)将灵芝、莲子、枸杞叶混合加入20-23倍的水,加热熬煮1-2小时,过滤后得药液;
(2)将蓝莓汁煮沸后,将菠菜放在蓝莓汁内热烫1-2分钟,捞出后将菠菜与杏仁泥混合捣成泥,再烘干粉碎即可;
(3)将绿茶放在沸水中煮10-15分钟,再浸泡3-4小时,过滤得绿茶液,在绿茶液内加入壳聚糖,搅拌至完全溶解得保鲜液,将樱桃放入保鲜液中浸泡1-2小时后捞出,再将保鲜液加热至80-85℃,将樱桃放入液体中热烫3-4分钟,再将樱桃核和樱桃果肉分开,将樱桃果肉放在4-8℃环境下电子束辐照1-2h;
(4)将绿豆放在10-15倍的清水内浸泡6-8小时,再加热煮沸20-25分钟,再打成浆,过滤一次将粘稠浆与滤液分开,将樱桃核与滤液混合,加热煮沸5-6分钟,将樱桃核去除,剩余液体与上述粘稠浆混合均匀,得混合汁液;
(5)将经过电子束辐照后的樱桃果肉打成果酱,在果酱内加入0.1%的果胶酶,搅拌均匀后,在50℃的恒温水浴锅中水浴60-70min,再放在90-95℃条件下灭酶30-35s,经过纱布过滤3-4次,再转速为3000r/min离心10-12min,得樱桃汁;将樱桃汁与步骤(1)(2)(4)中所得物混合均匀得混合浆液,将混合浆液、蔗糖和水按照50:8:42的比例调配,再121℃高温下杀菌15-20分钟,再灌装、密封、冷却即可。
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