CN101972025B - 一种竹醋保健饮料及其制备方法 - Google Patents
一种竹醋保健饮料及其制备方法 Download PDFInfo
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- CN101972025B CN101972025B CN2010102788904A CN201010278890A CN101972025B CN 101972025 B CN101972025 B CN 101972025B CN 2010102788904 A CN2010102788904 A CN 2010102788904A CN 201010278890 A CN201010278890 A CN 201010278890A CN 101972025 B CN101972025 B CN 101972025B
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Abstract
本发明公开了一种竹醋保健饮料及其制备方法。属于食品饮料技术领域。它是由食品级竹醋分别与人参、地黄、山药、红枣、枸杞、茯苓、肉丛蓉、冬虫夏草、金樱子的提取物与蜂蜜按照一定的比例混合后成。
Description
技术领域
本发明涉及一种保健饮料及其制备方法，更具体而言本发明涉及一种竹醋保健饮料及其制备方法，属于饮料技术领域。
背景技术
目前市场上饮料品种繁多，例如矿泉水、桔子汁、橙汁、雪碧、可乐等等，还包括去火饮料王老吉等凉茶类饮料，它们各有特色，但功能单一，主要起清凉解暑止渴作用，而既能清凉解暑止渴、又能提高自身免疫力达到防病治病的保健性饮料并不多见，且功能少。
CN1067227C中公开了一种天然竹汁制品及其制作方法，它是利用在生产竹片拼花板的工艺流程中产生出来的天然竹汁，其特征在于采用两级高温蒸煮竹材分别提取天然竹汁，以加工成的天然竹汁制品有：(1).一级高温蒸煮采用100度，以所提取的天然竹汁为主要成份，并酌量加入有一定疗效的中药汁有：陈皮汁、甘草汁、黄芪汁的成份，以加工成高级营养保健饮料，其中各成份的含量(重量份数)为：以天然竹汁为主要成份为100，并酌量加入有陈皮汁、甘草汁、黄芪汁的成份均为0.2～0.3；(2).上述提取制得的天然竹汁，以稀释为30％的竹原汁为主要成份，并酌量加入有薄荷汁、甜密菊、甘草汁、陈皮汁的成份，其余为净化的饮用水，以加工成绿色清凉饮料，其中各成份的含量(重量份数)为：以稀释为30％的竹原汁为主要成份为100，其余酌量加入薄荷汁、甜密菊、甘草汁、陈皮汁的成份均各为0.2～0.3；(3).二级高温蒸煮采用150度～200度，所提取的天然竹汁浓缩去除90％的水份后，以加工成珍贵的药材及天然食品防腐剂。
CN1442092A中公开了一种多功能饮料，它由纯天然液体加中草药相调理配制而成，其所用原料配方(重量份)为人参5g、党参15g、大枣3g、枸杞子10g、柴胡7g、甘草3g、花粉20g、蜂蜜20g、蜂玉浆3g、天然香料3g、白砂糖10g、维生素D、A D各2片、碳酸水5g。
CN101214078A中公开了一种本发明涉及一种具有抗疲劳功能的虫草露饮料及其制备方法。该饮料主要含有虫草发酵液15-30％、红景天提取液1-10％、枸杞多糖粉0.1-1.5％、蜂蜜0.5-3.0％、蔗糖5-15％、沙棘果粉0.1-1.0％、调味剂1.01-0.2％、其余量为净化水。具有抗疲劳功能的虫草露饮料不仅风味独特，而且具有抗疲劳、耐缺氧、提高免疫力。同时，可改善中度高原人的短时间记忆、提高人的血氧分压水平降低心脏的前后负荷、改善心脏功能；可有效地增加血氧含量，减少血液中乳酸水平；使健康男性精力充沛，工作高效持久；增强心脏和心血管的功能；改善性功能；特别适用于长时间在电脑前工作的人群。
王志勇的“竹醋液的应用与其工业化生产概论”(《森林工程》2008年7月第24卷第4期)中公开了竹醋液是一种从毛竹炭化过程中提取的液体，具有消毒、除臭、促进植物生长、改良土壤等功效，可用作土壤杀菌剂、植物生长促进剂、异味清除剂，并可用于开发美容、美肤用品，以至用于治疗糖尿病等。目前该产品仍是土窑烧竹炭时产生的挥发物加以收集产生，是作为烧制竹炭的副产品加以利用，因此不仅产量低，且因一炉窑的烧制时间长达23天，生产时间长，又由于烧制竹炭过程中的燃料是木材，不仅破坏生态环境，而且会产生一定数量的木醋液，木醋液与竹醋液混合后很难分离，直接影响竹醋液的组分和性质，从而影响竹醋液的有效成分。
竹醋液的功能如下：
一、具有强烈的渗透力。根据日本科技人员的实验，将竹醋液加到自来水中，可使水分子团变小，起到分散的作用。在100ML自来水中添加40μL、80μL和160μL竹醋液，线幅变化由134HZ分别变化为113HZ、94HZ、70HZ。由此可以看出添加竹醋液后使水分子团的线幅明显变小，增强了它的渗透力。
二、具有很好的增效、催化功能。日本研究认为：“以有机酸为主要成分组成的竹醋液有增效、催化的作用。因此，竹醋液被用作各种溶剂的原料。”酸性强的竹醋液和中性、酸性的药剂混合，会很好地溶解并分散原药。它的多种组分可以替代化学合成的溶剂并有效地提高原药的药效，达到减少原药使用量及化学溶剂造成污染的目的。可以复配农药、肥料、防腐剂、保鲜剂、抗氧化剂等。
三、具有很好的抗菌力。国内外文献报道说明，竹醋液在高浓度下有很好的抗菌力。酢酸、愈疮木酚等成分具有很强的杀菌力。有关试验表明，竹醋液对金黄色葡萄球菌作用2.5min，杀灭对数平均值为4.96，作用5.0min、7.5min、10min，杀灭对数值均＞5.00，具有很好的杀灭的作用。台湾的报告也指出：一般竹醋液抗菌抗病毒(包括与SARS同类的猪呼吸道冠状病毒)的效果可持续8小时，且由稀释20倍到40倍的竹醋液制成的复合物，杀死或抑制空气中的细菌及病毒的时效至少长达一周(168小时)。
四、多种综合功能。
1、具有很好的除臭作用：竹醋液对恶臭源氨、硫磺化合物等恶臭成分，可以起到中和与包裹作用，研究表明，精制竹醋液在50倍稀释液时，竹醋液特有的烟熏气味，抑菌、防霉等综合效果最佳，从而起到环保、消除恶臭的作用。
2、改良土壤、促进植物生根、发育。能较好的解决土壤连作障碍问题、能较好地缓解土壤盐渍化、次盐渍化程度，起到调节土壤pH值的作用。还可促进植物生根，提高植物的移栽成活率。
3、增加植物的维生素和糖度：竹醋液的有机酸能广泛参与到植物的代谢中，有力地加快、促进植物维生素和糖度的聚集，还原果蔬的风味，使蔬菜、水果等植物大量增加维生素和提高糖度。
发明内容
本发明的目的在于克服上述已有技术的不足之处，利用食品级竹醋液的增效、催化功能提供一种提高自身免疫力达到防病治病的竹醋保健饮料，其特征在于按照下述重量份的中药提取物∶蜂蜜∶食品级竹醋按照80-90∶5-15∶2-5比例混合后配制而成，其中的中药提取物由人参、地黄、山药、红枣、枸杞、茯苓、肉丛蓉、冬虫夏草、金樱子按一定比例经煎煮、过滤而成，最后加入蜂蜜和食品级竹醋灭菌制得所述的竹醋保健饮料，其中各原料药的重量份为人参0.8-1.0、地黄1.0-1.2、山药2.0-2.5、红枣3.0-5.0、枸杞1.0-1.2、茯苓0.9-1.1、肉丛蓉0.8-1.0、冬虫夏草0.8-1.0、金樱子3.0-5.0。
本发明还提供了上述竹醋保健饮料的制备方法，其包括如下步骤：
A、把人参、地黄、山药、红枣、枸杞、茯苓、肉丛蓉、冬虫夏草、金樱子加水没过其面，煎煮二次，时间依次为80-100分钟、50-70分钟，合并两次煎煮液过滤，待用；
B、把步骤A所得的中药提取物加入适量的蜂蜜和食品级竹醋，经过灭菌、急冷却、灌装即可。
本发明的优点在于首次将食品级竹醋引入以中药为主要成分组成竹醋保健饮料。首先因为食品级竹醋中的有机酸具有强烈的渗透力，可以做高渗透剂使用，具有很好的增效、催化功能，所以其可以对配方中的中药有效成分予以增效和促进人体吸收的作用，其次应用所述的食品级竹醋作为食品防腐剂，抑菌效果突出，其抑菌效果与化学合成的防腐剂相当甚至更优，且其价格天然产物作为原料的食品防腐剂中最低廉，从而降低生产成本。
食品级竹醋
食品级竹醋具有强烈的渗透力，做高渗透剂使用，具有很好的增效、催化功能，还可以作为解酒饮料的防腐保鲜剂。尤以与植物源成分配伍效果最佳。乙酸和乙醇可生成乙酸乙酯和水，从而减轻酒精对人体的损害。
其制备方法包括以下步骤：
a、制作精制竹醋液：竹材破碎后制成竹片，然后将其干馏和炭化，进行两级冷凝，并将两级冷凝所得的竹醋液在混合罐中混合后静置纯化；
b、制作食品级竹醋液：以上步骤所得的精制竹醋液经三级蒸馏、冷凝后，将第三级蒸馏、冷凝所得的冷凝液在储罐中收集，即得无色、无焦烟味的食品级竹醋。
步骤a中的竹片在常压状态下，温度控制在200℃-500℃区间下进行自燃连续式干馏、炭化后，经一级冷凝在80℃-120℃区间获取竹醋液，再经二级冷凝在100℃-120℃区间获取竹醋液，在混合罐中混合后静置纯化得到精制竹醋液。
步骤b中将pH2.5-3.0的竹醋液置于40-100℃温度区间、真空度0.08Mpa以上的条件下进行一级蒸馏，至馏出体积为原液体积的80-90％时即可，所得到的馏出液色泽呈淡黄色，进行冷凝归集，其中，在馏出体积为原液体积的80-90％时可再加入新的竹醋液体，继续蒸馏；将一级蒸馏液置于40-100℃温度区间、真空度0.085Mpa以上的条件下进行二级蒸馏，至馏出体积为原有体积的80-90％时即可，所得到的馏出液色泽几近无色，进行冷凝归集，其中，在馏出体积为原液体积的80-90％时可再加入新的竹醋液体，继续蒸馏；将二级蒸馏液置于40-100℃温度区间、真空度0.09Mpa以上的条件下进行蒸馏，至馏出体积为原有体积的80-90％时即可，进行冷凝归集，其中，在馏出体积为原液体积的80-90％时可再加入新的竹醋液体，继续蒸馏。所得到的馏出液色泽为纯净、无色、无焦烟味的食品级竹醋液。
食品级竹醋符合以下指标：
1、总酸含量(％)≥6、折光率(％)≤2.5、pH值2.2-2.6、密度g/mL≤1.009；溶解焦油≤0.08；
2、砷≥0.00mg/L；镉≥0.01mg/L；铬≥0.02mg/L；铅≥0.10mg/L；汞≥0.002mg/L；硒≥0.002mg/L；银≥0.02mg/L；钡≥0.10mg/L；
3、不含3-4苯并芘、二恶英等有害物质。
| 参数 | 检测限度 | 备注 |
| a-BHC a-六氯苯 | 0.50ug/L | |
| r-BHC r-六氯苯 | 0.50ug/L | |
| b-BHC b-六氯苯 | 0.50ug/L | |
| Heptachlor七氯 | 0.50ug/L | |
| d-BHC d-六氯苯 | 0.50ug/L | |
| Aldrin 氯甲桥萘 | 0.50ug/L | |
| Heptaclor Epoxide七氯环氧化物 | 0.50ug/L | |
| Endosulfan I硫丹I | 1.00ug/L | |
| DDE滴滴衣 | 1.00ug/L | |
| Dieldrin氧桥氯甲桥萘 | 1.00ug/L | |
| Endrin异狄氏剂 | 1.00ug/L | |
| DDD滴滴衣 | 3.00ug/L |
| Endosulfan II硫丹II | 3.00ug/L | |
| DDT滴滴涕 | 3.00ug/L | |
| Endrin Aldehyde异狄氏剂醛 | 3.00ug/L | |
| Endosulfan Sulfate硫酸硫丹 | 3.00ug/L | |
| Methoxychlor甲氧氯 | 0.50ug/L | |
| Chlordane.氯丹 | 45.2ug/L | |
| Doxaphene盐酸右丙氧芬 | 45.2ug/L | |
| Aroclor 1016氯化二苯1016 | 45.2ug/L | |
| Aroclor 1221氯化二苯1221 | 45.2ug/L | |
| Aroclor 1232氯化二苯1232 | 45.2ug/L | |
| Aroclor 1242氯化二苯1242 | 45.2ug/L | |
| Aroclor 1248氯化二苯1248 | 45.2ug/L | |
| Aroclor 1254氯化二苯1254 | 45.2ug/L | |
| Aroclor 1260氯化二苯1260 | 45.2ug/L |
4、不含黄曲霉素 肉毒杆菌 金黄色葡萄球菌、链球菌等；
5、产品纯净、无色、无焦烟味；
6、保质期18个月。
中药提取物
人参可改变机体的反应性，即能增强机体对各种有害刺激的反应能力，加强机体适应性。作为机体功能的调节剂，人参茎叶皂甙和根皂甙对物理性的、生物学性的、化学性的刺激引起的应激反应均有保护作用，
地黄 清热 生津 滋阴，养血
山药 含有淀粉酶、多酚氧化酶等物质，有强健机体，滋肾益精的作用，是一味平补脾胃的用品。
红枣 大枣味甘，性温。归脾、胃经。补中益气，养血安神。用于脾虚食少，乏力便溏，妇人脏躁。补脾和胃，益气生津，调营卫，解药毒。治胃虚食少，脾弱便溏，气血津液不足，营卫不和，心悸。大枣中含有多种生物性物质，如大枣多糖、黄酮类、皂苷类、三萜类、生物碱类、环磷酸腺苷、环磷酸乌苷等，对人体有多种保健治病功效。大枣中的果糖、葡萄糖、低聚糖、酸性多糖参与保肝护肝，具有较强的保护肝脏、镇静安神、补养作用，能提高人体免疫功能，增强抗病能力。大枣在中国卫生部公布的《关于进一步规范保健食品原料管理的通知》中，属于既是食品又是药品的物品名单。
枸杞 味甘，性平。归肝、肾经，滋补肝肾，益精明目。含有甜菜碱、多糖、粗脂肪、粗蛋白、胡萝卜素、维生素A、维生素C、维生素B1、维生素B2及钙、磷、铁、锌、锰、亚油酸等营养成分。用于虚劳精亏，腰膝酸痛，眩晕耳鸣，内热消渴，血虚萎黄，目昏不明、补肝益肾，对造血功能有促进作用，养肝；滋肾；润肺；补虚益精；清热明目。枸杞在中国卫生部公布的《关于进一步规范保健食品原料管理的通知》中，属于既是食品又是药品的物品名单。
茯苓 渗湿利水；健脾和胃；宁心安神。
肉丛蓉 补肾阳，益精血，润肠通便。用于阳痿，不孕，腰膝酸软，筋骨无力，肠燥便秘。
冬虫夏草 具能补肾壮阳，补肺平喘，止血化痰。有抗癌、滋补、免疫调节、抗菌、镇静催眠等功效。
金樱子 含柠檬酸、苹果酸、维生素C、皂甙和丰富的糖类。金樱子性味酸涩平，具有固精涩肠、缩尿止泻的功效。治滑精、遗尿、小便频数、脾虚泻痢、肺虚喘咳、自汗盗汗等。
蜂蜜
蜂蜜味甘，性平。归脾、肺、大肠经。含有葡萄糖、果糖和蔗糖，有多种人体必需的氨基酸、蛋白质、淀粉、酶、脂肪、苹果酸、维生素、铁、钙、镁等多种成分。功效润肠通便、润肺止咳、益气补中、解毒、熟用补中，缓急止痛；甘以解毒，调和百药。蜂蜜在中国卫生部公布的《关于进一步规范保健食品原料管理的通知》中，属于既是食品又是药品的物品名单。
除了调配产品的口感功效外，其含有大量的植物雄性生殖细胞，其中含有一种内分泌素，和人体垂体激素相仿，有明显活跃性腺的生物活性。另外，天然蜂蜜中的糖极易被人体吸收。
经动物实验，结果表明：本发明产品无任何毒付作用。本发明的饮料是由纯天然药用植物为原料配制而成，饮品营养价值高、保健效果好，不仅能清凉解暑，而且还有解表散痛、补气、补血、舒肝和胃、健肾壮腰、提高人体免疫力。对大人、小孩、男女都适用，特别是对中老年人提高免疫力，促进身体健康效果显著。本发明工艺简单，设备投资少。
具体实施方式
实施例1
将生长3-5年的竹材或未经污染的竹加工剩余物进行收集后，使用盘式等竹专业破碎机(进行挤压、切割)进行切片，竹片规格为4-6cm×4-6cm，后置入韩国巨馀木酢产业(2005-10型)竹木醋提取提纯设备中，温度控制在200℃-500℃区间，采用自燃式连续式进行干馏，进行一级和二级冷凝，温度分别控制在80℃-120℃区间获取竹醋液和温度控制在100℃-120℃区间获取竹醋液，并在常温常压状态下将一级、二级冷凝液在混合罐中混合，在自然状态下静置纯化180天，即得到精制竹醋液。
将所得的精制竹醋液，经过一级、二级和三级蒸馏、冷凝。将pH2.5-3.0的竹醋液置于40-100℃温度区间、真空度0.08Mpa以上的条件下进行一级蒸馏，至馏出体积为原液体积的80-90％时即可，所得到的馏出液色泽呈淡黄色，进行冷凝归集，其中，在馏出体积为原液体积的80-90％时可再加入新的竹醋液体，继续蒸馏；将一级蒸馏液置于40-100℃温度区间、真空度0.085Mpa以上的条件下进行二级蒸馏，至馏出体积为原有体积的90％时即可，所得到的馏出液色泽几近无色，进行冷凝归集，其中，在馏出体积为原液体积的90％时可再加入新的竹醋液体，继续蒸馏；将二级蒸馏液置于40-100℃温度区间、真空度0.09Mpa以上的条件下进行蒸馏，至馏出体积为原有体积的90％时即可，所得到的馏出液色泽为纯净无色、无焦烟味的食品级竹醋液。其中，在馏出体积为原液体积的90％时可再加入新的竹醋液体，继续蒸馏；最终得到的产品为纯净无色、无焦烟味食品级竹醋液。
实施例2
将生长3-5年的竹材或未经污染的竹加工剩余物进行收集后，使用盘式等竹专业破碎机(进行挤压、切割)进行切片，竹片规格为4-6cm×4-6cm，后置入韩国巨馀木酢产业(2005-10型)竹木醋提取提纯设备中，温度控制在200℃-500℃区间，采用自燃式连续式进行干馏，进行一级和二级冷凝，温度分别控制在80℃-120℃区间获取竹醋液和温度控制在100℃-120℃区间获取竹醋液，并在常温常压状态下将一级、二级冷凝液在混合罐中混合，在自然状态下静置纯化180天，即得到精制竹醋液。
将pH2.5-3.0的竹醋液置于40-100℃温度区间、真空度0.08Mpa以上的条件下进行一级蒸馏，至馏出体积为原液体积的80％时即可，所得到的馏出液色泽呈淡黄色，进行冷凝归集，其中，在馏出体积为原液体积的80％时可再加入新的竹醋液体，继续蒸馏；将一级蒸馏液置于40-100℃温度区间、真空度0.085Mpa以上的条件下进行二级蒸馏，至馏出体积为原有体积的80％时即可，所得到的馏出液色泽几近无色，进行冷凝归集，其中，在馏出体积为原液体积的80％时可再加入新的竹醋液体，继续蒸馏；将二级蒸馏液置于40-100℃温度区间、真空度0.09Mpa以上的条件下进行蒸馏，至馏出体积为原有体积的80％时即可，所得到的馏出液色泽为纯净无色、无焦烟味的食品级竹醋液。其中，在馏出体积为原液体积的80％时可再加入新的竹醋液体，继续蒸馏；最终得到的产品为纯净无色、无焦烟味食品级竹醋液。
实施例3
按照以下步骤制备竹醋保健饮料：
A、以重量份为单位把人参0.8、地黄1.0、山药2.0、红枣3.0、枸杞1.0、茯苓0.9、肉丛蓉0.8、冬虫夏草0.8、金樱子3.0加水没过其面，煎煮二次，时间依次为80-100分钟、50-70分钟，合并两次煎煮液过滤，待用；
B、把步骤A所得的中药提取物与蜂蜜和食品级竹醋按照80∶5∶2重量比混合，经过灭菌、急冷却、灌装即可。
实施例4
按照以下步骤制备竹醋保健饮料：
A、以重量份为单位把人参1.0、地黄1.2、山药2.5、红枣5.0、枸杞1.2、茯苓1.1、肉丛蓉1.0、冬虫夏草1.0、金樱子5.0加水没过其面，煎煮二次，时间依次为80-100分钟、50-70分钟，合并两次煎煮液过滤，待用；
B、把步骤A所得的中药提取物与蜂蜜和食品级竹醋按照90∶15∶5重量比混合，经过灭菌、急冷却、灌装即可。
实施例5
按照以下步骤制备竹醋保健饮料：
A、以重量份为单位把人参0.9、地黄1.1、山药2.25、红枣4.0、枸杞1.1、茯苓1.0、肉丛蓉0.9、冬虫夏草0.9、金樱子4.0加水没过其面，煎煮二次，时间依次为80-100分钟、50-70分钟，合并两次煎煮液过滤，待用；
B、把步骤A所得的中药提取物与蜂蜜和食品级竹醋按照85∶10∶4重量比混合，经过灭菌、急冷却、灌装即可。
Claims (4)
1.一种竹醋保健饮料，其特征在于按照重量份计把中药提取物∶蜂蜜∶食品级竹醋按照80-90∶5-15∶2-5混合后配制而成，其中的中药提取物由人参、地黄、山药、红枣、枸杞、茯苓、肉丛蓉、冬虫夏草、金樱子按一定比例经煎煮、过滤所得，然后加入蜂蜜和食品级竹醋灭菌制得所述的竹醋保健饮料，其中各原料药的重量份为人参0.8-1.0、地黄1.0-1.2、山药2.0-2.5、红枣3.0-5.0、枸杞1.0-1.2、茯苓0.9-1.1、肉丛蓉0.8-1.0、冬虫夏草0.8-1.0、金樱子3.0-5.0。
2.如权利要求1所述的竹醋保健饮料，其特征在于其中各原料药的重量份为人参0.9、地黄1.1、山药2.25、红枣4.0、枸杞1.1、茯苓1.0、肉丛蓉0.9、冬虫夏草0.9、金樱子4.0。
3.如权利要求1或2所述的竹醋保健饮料，其特征在于其中中药提取物与蜂蜜和食品级竹醋按照85∶10∶4重量比混合。
4.如权利要求1-3中任一权利要求所述的竹醋保健饮料的制备方法，其包括以下步骤：
A、把人参、地黄、山药、红枣、枸杞、茯苓、肉丛蓉、冬虫夏草、金樱子加水没过其面，煎煮二次，时间依次为80-100分钟、50-70分钟，合并两次煎煮液过滤，待用；
B、把步骤A所得的中药提取物加入蜂蜜和食品级竹醋，经过灭菌、急冷却、灌装即可。
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