CN107996911A - 一种雪藕汁的制作方法 - Google Patents
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Abstract
本发明公开了一种雪藕汁的制作方法，原料的选择；选择汁多肉嫩，无腐烂变质，无损伤的，无通心的新鲜雪藕清洗：用抹布等将鲜雪藕表面的淤泥洗净，然后用流动水洗净，去头去节，去掉不好地方，去皮，切块：用不锈钢刀具将莲藕切成大小差不多的块状，护色：将切好的薄片浸入1.5％的食盐水中护色，浸泡：水偶比例2:1，加入约0.1％柠檬酸调整酸度，用80度热水浸泡30分钟，本发明雪藕汁的制作方法工序少、易操作、口感好，不仅具有维生素B1、B2、C果胶、叶红素、铁质和钙，还可以对热病所致口干舌燥和咽喉痛有一定的疗效，还可以开胃利肠，对食欲不振和大便干燥者有一定效果适用范围广，有利于推广和普及。
Description
技术领域
本发明属于果汁制作技术领域，更具体地说，尤其涉及一种雪藕汁的制作方法。
背景技术
雪藕，莲藕的一种，因其"色白如雪"而得名。藕身肥大，外表细嫩光滑，呈银白色，肉质脆嫩多汁，甜味浓郁，诗人韩愈曾有″冷比霜雪甘比蜜，一片入口沉疴痊″之赞。中国各地著名的雪藕品种有苏州的荷藕，品质优良，在唐代时就列为贡品，雪藕含有淀粉、蛋白质、天门冬素、维生素C以及氧化酶成分，含糖量也很高，生吃鲜藕能清热解烦，解渴止呕；如将鲜藕压榨取汁，其功效更甚，煮熟的藕性味甘温，能健脾开胃，益血补心，故主补五脏，有消食、止渴、生肌的功效，但是藕汁本身的口感并不是很好，并不利于开胃利肠，且对食欲不振和大便干燥者有没有的一定效果，为此，我们提出了一种雪藕汁的制作方法。
发明内容
本发明的目的是为了解决现有技术中存在的缺点，而提出的一种雪藕汁的制作方法。
为实现上述目的，本发明提供如下技术方案：一种雪藕汁的制作方法，包括如下步骤：
步骤一；原料的选择；选择汁多肉嫩，无腐烂变质，无损伤的，无通心的新鲜雪藕，
步骤二；清洗：用抹布等将鲜雪藕表面的淤泥洗净，然后用流动水洗净，去头去节，去掉不好地方，去皮，
步骤三；切块：用不锈钢刀具将莲藕切成大小差不多的块状，
步骤四；护色：将切好的薄片浸入1.5％的食盐水中护色，
步骤五；浸泡：水偶比例2:1，加入约0.1％柠檬酸调整酸度，用80度热水浸泡30分钟，
步骤六；打浆：莲藕与水比例1:2磨浆，利用水的浸提作用可将藕中的可溶性物质充分溶解，出汁率可达93％-98％，
步骤七；脱涩：加入0.05％明胶，搅拌几分钟，鲜藕汁有明显的涩味，对口感有很大影响，故用明胶与单宁鞣质发生絮凝反应，去除涩味，
步骤八；过滤：将藕汁用多层纱布进行过滤，得到，无色，透明，无悬浮物清汁，备用，
步骤九；调配：将步骤八的雪藕汁倒入搅拌装置内，加入适量蜂蜜、牛奶和柠檬汁，进行均匀搅拌。
本发明的技术效果和优点：本发明提供的一种雪藕汁的制作方法，与传统的雪藕汁的制作方法相比，本发明雪藕汁的制作方法工序少、易操作、口感好，不仅具有维生素B1、B2、C果胶、叶红素、铁质和钙，还可以对热病所致口干舌燥和咽喉痛有一定的疗效，还可以开胃利肠，对食欲不振和大便干燥者有一定效果适用范围广，有利于推广和普及。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合具体实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例
一种雪藕汁的制作方法，包括如下步骤：
种步骤一；原料的选择；选择汁多肉嫩，无腐烂变质，无损伤的，无通心的新鲜雪藕，
步骤二；清洗：用抹布等将鲜雪藕表面的淤泥洗净，然后用流动水洗净，去头去节，去掉不好地方，去皮，
步骤三；切块：用不锈钢刀具将莲藕切成大小差不多的块状，
步骤四；护色：将切好的薄片浸入1.5％的食盐水中护色，.
步骤五；浸泡：水偶比例2:1，加入约0.1％柠檬酸调整酸度，用80度热水浸泡30分钟，
步骤六；打浆：莲藕与水比例1:2磨浆，利用水的浸提作用可将藕中的可溶性物质充分溶解，出汁率可达93％-98％，
步骤七；脱涩：加入0.05％明胶，搅拌几分钟，鲜藕汁有明显的涩味，对口感有很大影响，故用明胶与单宁鞣质发生絮凝反应，去除涩味。
步骤八；过滤：将藕汁用多层纱布进行过滤，得到，无色，透明，无悬浮物清汁，备用，
步骤九；调配：将步骤八的雪藕汁倒入搅拌装置内，加入适量蜂蜜、牛奶和柠檬汁，进行均匀搅拌。
综上所述：本发明提供的一种雪藕汁的制作方法，与传统的雪藕汁的制作方法相比，本发明雪藕汁的制作方法工序少、易操作、口感好，不仅具有维生素B1、B2、C果胶、叶红素、铁质和钙，还可以对热病所致口干舌燥和咽喉痛有一定的疗效，还可以开胃利肠，对食欲不振和大便干燥者有一定效果适用范围广，有利于推广和普及。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (1)
1.一种雪藕汁的制作方法，其特征在于：包括如下步骤：
步骤一；原料的选择；选择汁多肉嫩，无腐烂变质，无损伤的，无通心的新鲜雪藕，
步骤二；清洗：用抹布等将鲜雪藕表面的淤泥洗净，然后用流动水洗净，去头去节，去掉不好地方，去皮，
步骤三；切块：用不锈钢刀具将莲藕切成大小差不多的块状，
步骤四；护色：将切好的薄片浸入1.5％的食盐水中护色，
步骤五；浸泡：水偶比例2:1，加入约0.1％柠檬酸调整酸度，用80度热水浸泡30分钟，
步骤六；打浆：莲藕与水比例1:2磨浆，利用水的浸提作用可将藕中的可溶性物质充分溶解，出汁率可达93％-98％，
步骤七；脱涩：加入0.05％明胶，搅拌几分钟。鲜藕汁有明显的涩味，对口感有很大影响，故用明胶与单宁鞣质发生絮凝反应，去除涩味，
步骤八；过滤：将藕汁用多层纱布进行过滤，得到，无色，透明，无悬浮物清汁，备用，
步骤九；调配：将步骤八的雪藕汁倒入搅拌装置内，加入适量蜂蜜、牛奶和柠檬汁，进行均匀搅拌。
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| CN112617064A (zh) * | 2020-12-16 | 2021-04-09 | 河北农业大学 | 一种健康藕汁饮品的制备方法 |
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| CN105146626A (zh) * | 2015-09-08 | 2015-12-16 | 安徽华兴生态农业科技有限公司 | 一种鲜莲藕汁饮料的制作方法 |
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