CN103549609A - 红薯叶甘草复合功能饮料的制备方法 - Google Patents
红薯叶甘草复合功能饮料的制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/38—Other non-alcoholic beverages
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明公开了红薯叶甘草复合功能饮料的制备方法,是由红薯叶汁制备和甘草浸提液制备以及混合制备三部分组成;其组分配方为:红薯叶汁40%、甘草浸提液20%、蜂蜜5%、抗坏血酸0.02%、CMC0.20%、柠檬酸0.09%、海藻酸钠0.20%、黄原胶0.03%、卡拉胶0.03%、水34.63%;具有鲜嫩滑爽、清香可口之感;其中红薯叶添加甘草后,可以达到药食同源的饮料的品质,确保其丰富的营养价值和多种保健功能,即具提高免疫力、降糖、抗炎、抗病毒和保肝解毒、防治夜盲症以及调节体液酸碱平衡功能、又具备能帮助消化和消除疲劳以及美容护肤优点;且方法简单,易大规模工业化生产。
Description
技术领域
本实发明涉及保健饮料的技术领域,尤指红薯叶甘草复合功能饮料的制备方法。
背景技术
红薯叶,即红薯地上秧茎顶端或两侧的嫩叶,在南方四季可采收。番薯叶常见的叶子有鸡爪形的,五爪形的,心形的等,叶柄颜色有青的,绿的,也有紫的。红薯叶,经测试表明,每百克鲜红薯叶含蛋白质2.28克、脂肪0.2克、糖4.1克、矿物质钾16毫克、铁2.3毫克、磷34毫克、胡萝卜素6.42毫克、维生素C0.32毫克。将其与常见的蔬菜比较,矿物质与维生素的含量均属上乘,胡萝卜素含量甚至高过胡萝卜。因此,亚洲蔬菜研究中心已将红薯叶列为高营养蔬菜品种,称其为“蔬菜皇后”。近年在欧美、日本、香港等地掀起一股“红薯叶热”。用红薯叶制作的食品,甚至摆上了酒店、饭馆的餐桌,已变成现代人的美食。医学研究红薯叶具有提高免疫力、止血、降糖、解毒、防治夜盲症等保健功能。经常食用有预防便秘、保护视力的作用,还能保持皮肤细腻、延缓衰老。
甘草是一种补益中草药,能清热解毒,润肺止咳,调和诸药性;炙甘草能补脾益气,具有抗炎、抗病毒,和保肝解毒及增强免疫功能等作用,被广泛用于治疗各种急慢性肝炎、支气管炎和艾滋病,医学研究甘草还具有抗癌防癌、干扰素诱生剂及细胞免疫调节剂等功能。甘草酸具有降血脂与抗动脉粥样硬化作用,阻止动脉粥样硬化的形成;除药用之外,食品上也大量用甘草做糕点添加剂,它的甜度是蔗糖的百倍。
目前,市场上有红薯叶、甘草的单独产品出现,但二者的复合饮料却未见报道,另外,红薯叶多食用新鲜的叶片,具有季节性较强的因素存在;而且还有令人不愉快的草腥味,一般人难以接受,如果能提取红薯叶中的有效成分加以甘草等辅料混合配制,使其达到即具有药用成分、又具备保健营养饮料功效,则是个一举两得的好方法。
发明内容
本发明提供了红薯叶甘草复合功能饮料的制备方法,是以红薯叶、甘草为主原料,榨取红薯叶中丰富的药用营养成分,采用添加蜂蜜为缓解和中和甘草中的草腥味,使其达到口感稠和、风味独特的保健饮料标准之目的。
为了实现上述目的,本发明的技术解决方案为:红薯叶甘草复合功能饮料的制备方法组分配方为:红薯叶汁40%、甘草浸提液20%、蜂蜜5%、抗坏血酸0.02%、CMC 0.20%、柠檬酸0.09%、海藻酸钠0.20%、黄原胶0.03%、卡拉胶0.03%、水34.63%。
本发明红薯叶甘草复合功能饮料的制备方法,采用加工工艺为:红薯叶汁制备和甘草浸提液制备以及混合制备三部分组成;红薯叶汁制备包括预处理、打浆、(酶)处理、榨、过滤;甘草浸提液制备包括原料的预处理、胶磨、过滤、澄清保存;复合制备包括调配、均质、杀菌、装罐、冷却制成品。
其中所述的红薯叶汁制备是由:第一步、原料的预处理:挑选无腐烂、无病虫害的新鲜的红薯叶,进行清洗、控水;第二步、打浆:将明日叶用磨浆机打浆;第三步 、(酶)处理:添加SO260mg/kg后,加入淀粉酶和果胶酶,酶解温度为45℃,酶解PH值为3.5,酶解时间为4h,然后榨汁;第四步、过滤:采用100目尼龙绢布清渣振动筛进行过滤,澄清后取上清液待用。
其中所述的甘草浸提液制备是由:第一步、甘草的预处理:挑选无病虫害的新鲜的甘草,进行清洗、控水;第二步、打浆:将甘草用磨浆机打浆;第三步 、(酶)处理:加入淀粉酶和果胶酶,酶解温度为45℃,酶解PH值为3.5,酶解时间为4h,然后榨汁;第四步、过滤:采用100目尼龙绢布清渣振动筛进行过滤,澄清后取上清液待用。
其中所述的复合制备是由:第一步、调配:将红薯叶上清液、甘草上清液、木糖醇、柠檬酸、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:采用高压均质机对混合液均质,;第三步、杀菌:在反应釜中提升温度杀菌;第四步、包装:装罐、密封、冷却即为制成品。
本发明的制成品具有鲜嫩滑爽、清香可口之感;其中红薯叶添加甘草后,可以达到药食同源的饮料的品质,确保其丰富的营养价值和多种保健功能,即具提高免疫力、降糖、抗炎、抗病毒和保肝解毒、防治夜盲症以及调节体液酸碱平衡功能、又具备能帮助消化和消除疲劳以及美容护肤优点;且方法简单,易大规模工业化生产。
具体实施方式
实施例一
1红薯叶的预处理:挑选无伤烂的红薯叶,用清水洗去上的污土和污垢、控水;
2、切段:将红薯叶切成5㎜的段,以利于取汁,为防止榨汁过程中氧化,加入0.006% Vc;
3、胶磨:将红薯叶用胶体磨加水磨细成浆,胶体磨的磨距调至在80μm~100μm之间;
4、过滤:将红薯叶浆用120目的离心过滤机进行过滤,除去纤维素物质;
5、澄清保存:浆磨出的液汁置于搅拌罐中加入0.05 %果胶酶搅拌,静止16h后,取上清液在4℃下低温备用;
6、甘草的预处理:挑选无病虫害的新鲜的甘草,用清水进行清洗、控水;
7、打浆:将甘草用胶体磨进行磨浆处理,胶体磨的磨距调至在80μm~100μm之间;
8、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;
9、过滤:采用100目尼龙绢布清渣振动筛进行过滤,澄清后取上清液待用;
10、调配:红薯叶汁40%、甘草浸提液20%、蜂蜜5%、抗坏血酸0.02%、CMC 0.20%、柠檬酸0.09%、海藻酸钠0.20%、黄原胶0.03%、卡拉胶0.03%、水34.63%,按此比例进行混合搅拌;
11、均质:高压均质机设定在20MPa下均质20min,从而使混合液中固体颗粒得到超微细化;
12、杀菌:在反应釜中提升温度至90℃,保持2min,即可达到商用杀菌目的;
13、包装:杀菌后趁热装罐、密封,将罐倒置3min,然后用冷水分段冷却至38℃,即为成品。
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 (2)
1.红薯叶甘草复合功能饮料的制备方法,其特征是:由红薯叶汁制备和甘草浸提液制备以及混合制备三部分组成的;其组分配方为:红薯叶汁40%、甘草浸提液20%、蜂蜜5%、抗坏血酸0.02%、CMC 0.20%、柠檬酸0.09%、海藻酸钠0.20%、黄原胶0.03%、卡拉胶0.03%、水34.63%。
2.根据权利要求1所述的红薯叶甘草复合功能饮料的制备方法,其特征是:工艺流程为:
⑴、红薯叶的预处理:挑选无伤烂的红薯叶,用清水洗去上的污土和污垢、控水;
⑵、切段:将红薯叶切成5㎜的段,以利于取汁,为防止榨汁过程中氧化,加入0.006% Vc;
⑶、胶磨:将红薯叶用胶体磨加水磨细成浆,胶体磨的磨距调至在80μm~100μm之间;
⑷、过滤:将红薯叶浆用120目的离心过滤机进行过滤,除去纤维素物质;
⑸、澄清保存:浆磨出的液汁置于搅拌罐中加入0.05 %果胶酶搅拌,静止16h后,取上清液在4℃下低温备用;
⑹、甘草的预处理:挑选无病虫害的新鲜的甘草,用清水进行清洗、控水;
⑺、打浆:将甘草用胶体磨进行磨浆处理,胶体磨的磨距调至在80μm~100μm之间;
⑻、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;
⑼、过滤:采用100目尼龙绢布清渣振动筛进行过滤,澄清后取上清液待用;
⑽、调配:红薯叶汁40%、甘草浸提液20%、蜂蜜5%、抗坏血酸0.02%、CMC 0.20%、柠檬酸0.09%、海藻酸钠0.20%、黄原胶0.03%、卡拉胶0.03%、水34.63%,按此比例进行混合搅拌;
⑾、均质:高压均质机设定在20MPa下均质20min,从而使混合液中固体颗粒得到超微细化;
⑿、杀菌:在反应釜中提升温度至90℃,保持2min,即可达到商用杀菌目的;
⒀、包装:杀菌后趁热装罐、密封,将罐倒置3min,然后用冷水分段冷却至38℃,即为成品。
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CN104814501A (zh) * | 2015-05-17 | 2015-08-05 | 娄尤来 | 一种红薯叶发酵饮料及其制备方法 |
CN104997102A (zh) * | 2014-07-15 | 2015-10-28 | 张俊辉 | 一种拐枣红薯叶保健饮料 |
CN105360854A (zh) * | 2015-11-13 | 2016-03-02 | 周金全 | 一种番薯叶营养乳饮料及其制备方法 |
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CN104997102A (zh) * | 2014-07-15 | 2015-10-28 | 张俊辉 | 一种拐枣红薯叶保健饮料 |
CN104814501A (zh) * | 2015-05-17 | 2015-08-05 | 娄尤来 | 一种红薯叶发酵饮料及其制备方法 |
CN105360854A (zh) * | 2015-11-13 | 2016-03-02 | 周金全 | 一种番薯叶营养乳饮料及其制备方法 |
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