CN103549585B - 一种降低血压醋饮料的生产方法 - Google Patents
一种降低血压醋饮料的生产方法 Download PDFInfo
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种降低血压醋饮料的生产方法，选取罗布麻叶、决明子、钩藤经过浸泡、熬煮、过滤、蒸发提取得到中药固体颗粒，再和切块的葡萄柚果肉、西瓜果肉、糖、食醋进行发酵提取而得到。本发明能将中药的有效成分提取成为固体颗粒，再加入其他材料发酵，由于发酵过程中没有水分，可以保证发酵成功。发酵出来的醋饮料既具有水果酵素的功效，也具有中药材的功效，没有苦、涩、臭的中药气味，而具有水果醋酸甜可口的特点，而且可较长时间保留。
Description
技术领域
本发明涉及一种饮料，具体涉及一种醋饮料及其生产方法。
背景技术
醋饮料是近年流行的保健饮料，采用苹果等水果制造，具有保健功能，但一般没有具备明确的治疗功效。而具有治疗功效的采用中药熬煮的中药汤，往往比较难喝，而且无法保留，需要每次随煮随喝，很不方便。而且即使要采用中药材来制取具有治疗功效的醋饮料，在生产方法上也面临这样的矛盾：如果将中药材直接加入水果和醋等进行发酵，则中药中的有效成分往往很难在常温下浸泡提取出来，而如果将中药煮成中药汤后再加入水果和醋中进行发酵，则由于发酵物中掺入水分往往会导致发酵失败。
发明内容
本发明目的是公开一种具有开胃消食功效的醋饮料及其生产方法。
本发明目的是公开一种具有降低血压功效的醋饮料及其生产方法。
本发明的醋饮料采用由罗布麻叶、决明子、钩藤提取的中药固体颗粒，和葡萄柚果肉、西瓜果肉、糖、食醋经过提取和发酵而制成，其特征在于醋饮料中包括有由罗布麻叶、决明子、钩藤提取的中药成分，和由葡萄柚果肉、西瓜果肉经过发酵得到的酵素成分。
其中各材料的质量组成比为：中药固体颗粒1～5，葡萄柚果肉5～15，西瓜果肉5～15，糖10～20、食醋10～20。
其中的中药固体颗粒是由罗布麻叶1～5、决明子1～5、钩藤1～5、加水10～40，经过浸泡、熬煮、过滤、蒸发得到的固体颗粒。
本发明采用特定水果和中药为材料，经过提取和发酵后得到，具有降低血压的功效，有效率85%以上。本发明没有苦、涩、臭的中药气味，而具有水果醋酸甜可口的特点，好喝又治病，特别适合儿童饮用。而且可较长时间保留，随时按需要倒出适量来喝，十分方便。
一种生产本发明的醋饮料的方法，包括葡萄柚果肉和西瓜果肉的选取、切块、晾干等预处理，包括罗布麻叶、决明子、钩藤的选取、洗净、切碎等预处理，其特征在于：将经过预处理的罗布麻叶、决明子、钩藤加水进行浸泡和熬煮，让中药成分溶解在水中得到中药液，然后将中药液经过过滤去掉药渣，再经过蒸发去掉水分得到固体中药颗粒；将固体中药颗粒加入葡萄柚果肉、西瓜果肉、糖和食醋进行发酵，最后将发酵物经过过滤去掉固体残渣后，得到含有中药提取成分和水果酵素的醋饮料。
本发明的方法能将中药的有效成分提取成为固体颗粒，再加入其他材料发酵，由于发酵过程中没有水分，可以保证发酵成功。发酵出来的醋饮料既具有特定水果酵素的功效，也具有中药材的中药功效，使醋饮料具有明确的疗效。
具体实施方式 以下为本发明的一个具体实施例。
1、选取葡萄柚10公斤、西瓜15公斤、罗布麻叶3公斤、决明子5公斤、钩藤3公斤、糖10公斤、食醋（糯米醋）15公斤；糖最好为冰糖，或者白糖。
2、将罗布麻叶、钩藤切段，决明子洗净，加水20公斤，浸泡3小时，熬煮1小时，倒出药液，再加水5公斤慢火熬煮半小时，再倒出药液，合并两次药液过滤去掉残渣，得到干净药液，再将药液在蒸发器中蒸发干燥，得到固体中药颗粒。
3、将葡萄柚和西瓜去皮去籽，切块，晾干。
4、在容器（发酵缸）中，将果肉块与中药颗粒和冰糖分层交替放置，再倒入食醋（糯米醋）进行密封发酵；（为加快发酵，还可加入适量发酵剂）。
5、充分发酵后，（发酵时间视温度而定，一般在几个月至十个月），取上层没有固体杂质的清液，经过过滤、杀菌、稀释和调味，即得到本发明的醋饮料。
Claims (2)
1.一种降低血压醋饮料的生产方法，包括：
⑴、按照质量比为：罗布麻叶1～5、决明子1～5、钩藤1～5，选取中药材；
⑵、将罗布麻叶、钩藤切段，决明子洗净，加水进行浸泡和熬煮，让中药成分溶解在水中得到中药液，然后将中药液经过过滤去掉药渣，再经过蒸发去掉水分得到固体中药颗粒；
⑶、按照质量比为：中药固体颗粒1～5，葡萄柚果肉5～15，西瓜果肉5～15，糖10～20，食醋10～20，选取材料；
⑷、将去皮去籽的葡萄柚果肉和西瓜果肉切块，晾干；加入固体中药颗粒、糖和食醋，进行发酵；
⑸、将发酵物经过过滤去掉固体残渣后，得到含有中药提取成分和水果酵素的醋饮料。
2.根据权利要求1所述的一种降低血压醋饮料的生产方法，其特征在于：所述的醋饮料中包含有由罗布麻叶、决明子、钩藤提取的中药成分，和由葡萄柚果肉、西瓜果肉经过发酵得到的酵素成分。
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| CN104087498B (zh) * | 2014-07-03 | 2016-08-24 | 韦浩 | 一种七珍香醋及其制作方法以及七珍果醋的制造方法 |
| CN104473285A (zh) * | 2015-01-09 | 2015-04-01 | 杜斌 | 中药酵素的制作方法 |
| CN106135962A (zh) * | 2016-06-29 | 2016-11-23 | 韦智涛 | 一种玛咖饮料的制备方法 |
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| CN100403939C (zh) * | 2004-08-27 | 2008-07-23 | 修红花 | 一种新型降血压功能性饮料及其制备方法 |
| CN101032334A (zh) * | 2007-04-17 | 2007-09-12 | 李永胜 | 一种降血压组合保健品 |
| CN101766317A (zh) * | 2010-03-05 | 2010-07-07 | 曹立江 | 采用微生态发酵技术生产微生态有机保健果汁醋饮料的方法 |
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