CN103494283A - 一种紫背天葵保健饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫背天葵保健饮料及其制备方法，是以紫背天葵梗和叶和为主原料，提取紫背天葵中丰富的药用营养成分，采用紫背天葵提取液制备和复合调配制备两步工艺，来缓解和中和紫背天葵的草腥味，使其达到口感适中、风味独特的保健饮料标准；可增强儿童记忆力，补充儿童厌菜的不足；老年人饮用可防止思维衰退，增强抵抗力，缓解肾、胆等方面的老年疾病，可起到补肾壮阳、健体强身的作用；具有果汁的纯正淡雅甜香，其口感醇和清新，符合保健营养饮料的典型风味。
Description
技术领域
本发明涉及保健饮品的技术领域，尤其指一种紫背天葵保健饮料及其制备方法。
背景技术
紫背天葵味甘，微酸，性凉。具清热解毒、润肺止咳、散瘀消肿、生津止渴之功效，治外感高热、中暑发烧，肺热咳嗽，伤风声嘶，痈肿疮毒，跌打肿痛等症。紫背菜矿质营养较为丰富，微量元素的钙、锰、铁、锌、铜等营养成分含量较高，特别是紫背菜含有黄酮甙成分，具有提高人体免疫力、清热解毒、活血止血、降血压、降血脂的功效。
目前，海内外学者对紫背天葵的研究鲜见报道，由于紫背天葵具有令人不愉快的草腥味，一般人难以接受，如果能提取紫背天葵中的有效成分加以辅料混合配制，既可以制成风味好的复合饮料，又能达到药用成分、是个一举两得的好方法。
发明内容
本发明一种紫背天葵保健饮料及其制备方法，是以紫背天葵梗和叶和为主原料，提取紫背天葵中丰富的药用营养成分，采用果汁来缓解和中和紫背天葵的草腥味，使其达到口感适中、风味独特的保健饮料标准。
为了实现上述目的，本发明的技术解决方案为：一种紫背天葵保健饮料及其制备方法，包括紫背天葵提取液制备和复合调配制备两步工艺；其中紫背天葵提取液制备包括原料去杂洗净、轧碎、水煮磨浆、浸提、过滤、酶处理；复合辅料制备包括与苹果汁复合调配、均质、杀菌、装罐成品。
其中：
本发明所述的紫背天葵提取液制备：第一步、去杂洗净：挑选无病虫害的紫背天葵梗叶用清水洗净；第二步、轧碎：将紫背天葵梗叶轧碎；第三步、水煮磨浆：将紫背天葵梗叶碎片倒入反应釜中加热,再用胶体磨加水磨细成浆；第四步、浸提：将浆液在灌中浸提5；第五步、过滤：用离心过滤机过滤，除去纤维素物质；第六步、酶处理：加入果胶酶处理，静止后取上清液。
本发明所述的复合调配制备：第一步、调配：将紫背天葵上清液、苹果汁、CMC、海藻酸钠、抗坏血酸、黄原胶、卡拉胶按比例进行混合搅拌；第二步、均质：采用高压均质机对进行均质、过滤；第三步、杀菌：用高温瞬间杀菌器进行杀菌；第四步、包装：杀菌后趁热装罐、密封，冷却即可。
本发明所述的的成品可增强儿童记忆力，补充儿童厌菜的不足。老年人饮用可防止思维衰退，增强抵抗力，缓解肾、胆等方面的老年疾病，可起到补肾壮阳、健体强身的作用；具有果汁的纯正淡雅甜香，其口感醇和清新，符合保健营养饮料的典型风味。
具体实施方式：
一种紫背天葵保健饮料及其制备方法包括以下步骤：
1、去杂洗净：挑选无病虫害的紫背天葵梗叶用清水洗净；
2、轧碎：将紫背天葵梗叶轧碎5㎜的碎片，以利于取汁，可加入适量的Vc；
3、水煮磨浆：将紫背天葵梗叶碎片倒入反应釜中，加热之100℃10min,再用胶体磨加水磨细成浆，胶体磨的磨距调至在80μm～100μm之间；
4、浸提：将浆液在罐中浸提5h；
5、过滤：用120目的离心过滤机离心过滤，除去纤维素物质；
6、酶处理：加入0.10%淀粉酶和0.05 %果胶酶，酶解温度为45℃，酶解PH值为3.5，酶解时间为4h；取上清液在4℃下低温备用；
7、调配：紫背天葵上清液40%、苹果汁20%、CMC 0.20%、海藻酸钠0.20%、抗坏血酸0.05%、黄原胶0.03%、卡拉胶0.03%、水39.51%，按此比例进行混合搅拌；
8、均质：将调配好的混合液，用高压均质机进行均质，均质温度60℃～70℃，均质压力25MPa,均质后过滤；
9、杀菌：将过滤后的浆液泵入高温瞬间杀菌器，在95℃条件下，杀菌5～10s，即可达到商用杀菌目的；
10、包装，杀菌后趁热装罐、密封，用冷水阶段冷却到38℃即为成品，常温下保质期达6个月。
以上所述，实施方式仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明技术的精神的前提下，本领域工程技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
Claims (1)
1.一种紫背天葵保健饮料及其制备方法包括以下步骤：
⑴、去杂洗净：挑选紫背天葵梗叶用清水洗净；
⑵、轧碎：将紫背天葵梗叶轧碎5㎜的碎片，加入适量的Vc；
⑶、水煮磨浆：在反应釜中加热100℃ 10min,胶体磨加水磨细成浆，胶体磨的磨距调至在95μm；
⑷、浸提：将浆液在罐中浸提5h；
⑸、过滤：用120目的离心过滤机离心过滤；
⑹、酶处理：加入0.10%淀粉酶和0.05 %果胶酶，酶解温度为45℃，酶解PH值为3.5，酶解时间为4h；取上清液在4℃下低温备用；
⑺、调配：紫背天葵上清液40%、苹果汁20%、CMC 0.20%、海藻酸钠0.20%、抗坏血酸0.05%、黄原胶0.03%、卡拉胶0.03%、水39.51%，按此比例进行混合搅拌；
⑻、均质：将调配好的混合液，用高压均质机进行均质，均质温度70℃，均质压力25MPa,均质后过滤；
⑼、杀菌：将过滤后的浆液泵入高温瞬间杀菌器，在95℃条件下，杀菌10s；
⑽、包装，装罐、密封，用冷水冷却到38℃即为成品。
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Cited By (5)
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| CN106036319A (zh) * | 2016-06-14 | 2016-10-26 | 湖北大别山药业股份有限公司 | 一种适用儿童的金银花饮品及其制备方法和制备系统 |
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| CN106689938A (zh) * | 2016-12-19 | 2017-05-24 | 蚌埠鲲鹏食品饮料有限公司 | 一种桂花香紫贝菜山楂饮料 |
| CN107307238A (zh) * | 2017-07-18 | 2017-11-03 | 福州大学 | 一种紫背菜果汁复合饮料的制备方法 |
| CN109362909A (zh) * | 2018-08-20 | 2019-02-22 | 浙江省农业科学院 | 一种紫背天葵茶复合饮料 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109362909A (zh) * | 2018-08-20 | 2019-02-22 | 浙江省农业科学院 | 一种紫背天葵茶复合饮料 |
| CN109362909B (zh) * | 2018-08-20 | 2022-04-26 | 浙江省农业科学院 | 一种紫背天葵茶复合饮料 |
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