CN102119728B - 预防咽喉炎酸奶饮料及其制备方法 - Google Patents
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Abstract
本发明涉及一种预防咽喉炎酸奶饮料及其制备方法。每500ml饮料中含有：牛奶6％、白砂糖6％、甜蜜素0.04％、柠檬酸0.165％、罗汉果粉末2.5％、芦根提取液1.5％、紫苏叶粉末1％、CMC0.2％，PGA0.1％，余量的净化水。其制备方法：1）制备罗汉果粉末；2）芦根提取液的制备；3）制备紫苏叶粉末；4）调配：除柠檬酸在最后加入外，按配方之顺序投料，加入配料锅内，使溶于芦根提取液中，搅拌均匀，定容；5）均质；6）脱气；7）杀菌。本发明的有益效果：该饮料久服能有效防止咽喉肿痛症状发生。
Description
技术领域
本发明涉及一种具有保健功能的酸奶饮料及制备方法，尤其涉及一种预防咽喉炎酸奶饮料及制备方法。
背景技术
咽喉炎多发生在季节交替期间，一旦发病会令人呼吸不畅并且进食困难，咽喉炎可分急性和慢性两类，主要经由过滤性病毒或细菌感染而引起。
急性咽喉炎病征：喉咙痛和发烧，严重时会有发冷发热现象，颈部淋巴核胀大，令颈部出现痛楚，而进食和呼吸也会有困难；其危害，急性咽炎患者除咽痛外，还可出现发热、怕冷、头痛、周身酸痛、食欲差，大便干、口干渴等全身中毒反应。有细菌感染时，血液白细胞数升高，如果咽痛剧烈，影响吞咽，还会造成体内营养、代谢失调；如果急性咽炎治疗不及时，或反复发作，可转为慢性，慢性咽喉炎病征：长期喉咙痛，持续数月也没有减轻的迹象，间中复发转为急性；其危害：慢性咽炎的人经常感到咽部不适，稍一受凉、劳累，或讲话多、较长时间没喝水，便觉咽痛、灼热加重，咽痒引起阵阵刺激性咳嗽，影响休息。若是干燥或萎缩性咽炎，则咽干明显，讲话和咽唾液也感费劲，需频频饮水湿润，甚至夜间也需要起床喝几次水，但也只能暂时缓解症状，很快就又感咽干；有的人吃饭时需用汤水才能将干硬的食物咽下去，现代医学认为，咽喉为人体重要的免疫器官，许多感染性疾病和免疫性疾病都与咽喉有密切关系。
唐代医家孙思邈提出了“上医医未病之病，中医医欲病之病，下医医已病之病”，将疾病分为“未病”、“欲病”、“已病”三个层次，治未病”思想源自《黄帝内经》，历代医家乃至现代医学对“治未病”思想都极为重视，根据现代医学理论，将人群的健康状态分为三种：一是健康未病态；二是欲病未病态；三是已病未传态，因此，“治未病”就是针对这三种状态，具有未病养生防病于先、欲病施治防微杜渐和已病早治防止传变的作用。
我国2010年初步形成中医药“治未病”预防保健服务体系框架， 新医改方案重视发挥中医药的作用，在医药服务体系的建设方面，明确提出要积极推广中医药“治未病”，保健预防能够有效防止形成疾病。
发明内容
为顺应这一利在当代功在千秋的医疗政策，本发明提供一种有效的预防咽喉炎酸奶饮料及制备方法。
药理作用：罗汉果清热润肺、止咳、利咽、滑肠通便，用于肺火燥咳，咽痛失音，肠燥便秘；芦根清热生津、除烦、止呕、利尿；紫苏叶发表、理气、和营卫。
预防咽喉炎酸奶饮料，其特征在于每500ml该饮料中含有：
牛奶6％、白砂糖6％、甜蜜素0.04％、柠檬酸0.165％、罗汉果粉末2.5％、芦根提取液1.5％、紫苏叶粉末1％、CMC 0.2％，PGA 0.1％，余量的净化水。
预防咽喉炎酸奶饮料的制备方法：
1）制备罗汉果粉末，称取配方中重量的罗汉果，磨成200目粉末，留待备用；
2）芦根提取液的制备：选取鲜品芦根，除去残茎、膜质状叶片、须根及杂质，洗净，沥干，破碎成2～3毫米直径的颗粒，按本品干重加6倍净化水，于90℃加热6h，过滤，取滤液，在50℃ 、真空度0.095Mpa下真空浓缩至约相当于干品0.7g／ml；
3）制备紫苏叶粉末，称取配方中重量的紫苏叶，磨成200目粉末，留待备用；
4）调配：除柠檬酸在最后加入外，按配方之顺序投料，加入配料锅内，使溶于芦根提取液中，搅拌均匀，定容；
5）均质：在80℃、真空度20Mpa下均质2次；
6）脱气：在50℃、真空度0.1Mpa脱气；
7）杀菌：料液在80℃以上分装于容器中，加盖密封，在90℃下灭菌20min。
本发明的有益效果：该饮料久服能有效防止咽喉肿痛症状发生。
具体实施方式
1）制备罗汉果粉末，称取配方中重量的罗汉果，磨成200目粉末，留待备用；
2）芦根提取液的制备：选取鲜品芦根，除去残茎、膜质状叶片、须根及杂质，洗净，沥干，破碎成2～3毫米直径的颗粒，按本品干重加6倍净化水，于90℃加热6h，过滤，取滤液，在50℃ 、真空度0.095Mpa下真空浓缩至约相当于干品0.7g／ml；
3）制备紫苏叶粉末，称取配方中重量的紫苏叶，磨成200目粉末，留待备用；
4）调配：将牛奶6％、白砂糖6％、甜蜜素0.04％、罗汉果粉末2.5％、芦根提取液1.5％、紫苏叶粉末1％、CMC 0.2％，PGA 0.1％，余量的净化水，顺序投料，加入配料锅内，使溶于芦根提取液中，搅拌均匀，最后加入柠檬酸0.165％，定容；
5）均质：在80℃、真空度20Mpa下均质2次；
6）脱气：在50℃、真空度0.1Mpa脱气；
7）杀菌：料液在80℃以上分装于容器中，加盖密封，在90℃下灭菌20min。
Claims (1)
1.一种预防咽喉炎酸奶饮料的制备方法，其特征在于包括以下步骤：
1)制备罗汉果粉末，称取配方中重量的罗汉果，磨成200目粉末，留待备用；
2)芦根提取液的制备：选取鲜品芦根，除去残茎、膜质状叶片、须根及杂质，洗净，沥干，破碎成2～3毫米直径的颗粒，按本品干重加6倍净化水，于90℃加热6h，过滤，取滤液，在50℃、真空度0．095Mpa下真空浓缩至0．7g／ml；
3)制备紫苏叶粉末，称取配方中重量的紫苏叶，磨成200目粉末，留待备用；
4)调配：将牛奶6％、白砂糖6％、甜蜜素0．04％、罗汉果粉末2．5％、芦根提取液1．5％、紫苏叶粉末l％、CMC0．2％、PGA 0．1％、柠檬酸0．165％、余量的净化水，顺序投料，最后加入柠檬酸，加入配料锅内，使溶于芦根提取液中，搅拌均匀，定容；
5)均质：在80℃、真空度20Mpa下均质2次；
6)脱气：在50℃、真空度0．1Mpa脱气；
7)杀菌：料液在80℃以上分装于容器中，加盖密封，在90℃下灭菌20min。
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| CN103283841B (zh) * | 2013-04-26 | 2015-09-30 | 蚌埠市福淋乳业有限公司 | 含有鲜芦根的花生酸奶及其制备方法 |
| CN105901138A (zh) * | 2016-04-08 | 2016-08-31 | 宁波大学 | 一种清咽润肺的低热值酸奶及制备方法 |
| CN111227035A (zh) * | 2018-11-28 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | 一种含益生菌组合物的发酵乳及其制备方法 |
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| CN100399924C (zh) * | 2005-07-10 | 2008-07-09 | 蓝金义 | 一种芦根保健茶 |
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| CN100399924C (zh) * | 2005-07-10 | 2008-07-09 | 蓝金义 | 一种芦根保健茶 |
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