CN103584243B - 保健饮料的制备方法 - Google Patents
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明属于饮料加工技术领域，具体涉及一种保健饮料的制备方法。该方法包括下述的步骤：（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；（2）将金银花5-15、乌梅3-10、陈皮2-10、石斛1-8、山楂2-8、冰糖5-20、雪菊2-10、莲芯1-5置于陶瓷容器中，加入纯净水，加温，保持30-50分钟，冷却至常温，过滤，得溶液A；（3）在溶液A中加入木糖醇、蜂蜜，混合均匀，巴氏灭菌，灌装。本发明的有益效果在于，饮用本发明的各种原料组合的配方所制备得到的饮料，能够生津止渴，降火清热解毒除燥，理气健脾，润肠通便。
Description
技术领域
本发明属于饮料加工技术领域，具体涉及一种保健饮料的制备方法。
背景技术
功能性饮料，又称健康饮料，是指通过调整饮料中天然营养素的成分和含量比例，以适应某些特殊人群营养需要的饮品。现在市售功能饮料能在一定程度上调节人体功能，但是运动医学专家指出，由于一些功能饮料中含有咖啡因等刺激中枢神经的成分，对于儿童来讲应该慎用。而普通成年人对功能饮料虽然可以不受限制地饮用，但也要注意一些特殊情况。比如运动饮料适合在强烈运动、人体大量流汗后饮用，其中的电解质和维生素可以迅速补充人体机能。但这类饮料并不适合在没有运动的情况下饮用，因为其中所含的钠元素会增加机体负担，引起心脏负荷加大、血压升高，因此，血压高的人群应当注意选择。
近几年，世界性的环境质量的下降和人们生活压力的增加，使得处于亚健康状态的人群日渐增多，而同时随着生活水平的不断提高，人们也越来越注重个人健康问题。随着人们健康意识的增强，人们逐渐开始选择健康的食品、饮品，这种需求的产生使碳酸饮料的市场份额不断下降，茶饮料、粗粮饮料、果汁饮料和功能饮料开始受人们的青睐。我们日常饮用各种饮料不仅仅是为了解渴，还需要具有各种保健的功效。
发明内容
为了解决上述的技术问题，本发明提供了一种保健饮料的制备方法。
一种保健饮料的制备方法，该方法包括下述的步骤：
（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；所述的各原料的重量份数分别如下：
金银花 5-15 乌梅3-10
陈皮2-10 石斛1-8
山楂2-8 冰糖5-20
雪菊2-10 莲芯1-5
（2）将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入300-500份纯净水，加温至90-100℃，保持30-50分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A；
（3）在溶液A中加入木糖醇、蜂蜜，混合均匀，巴氏灭菌，灌装；
所述的木糖醇为1-5份，蜂蜜为1-4份。
优选的，各原料的重量份数分别如下：
金银花 6-12 乌梅4-9
陈皮3-8 石斛2-7
山楂2-7 冰糖6-18
雪菊2-10 莲芯1-5
木糖醇1-4， 蜂蜜1-3。
更优选的，各原料的重量份数分别如下：
金银花 10 乌梅6
陈皮5 石斛5
山楂5 冰糖12
雪菊8 莲芯3
木糖醇2 蜂蜜2。
上述的步骤（2）中，将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入400份纯净水，加温至100℃，保持40分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A。
上述的山楂为晒干至水分含量为3%以下的山楂。
金银花有清热解毒、疏利咽喉、消暑除烦的作用。可治疗暑热症、泻痢、流感、疮疖肿毒、急慢性扁桃体炎、牙周炎等病。
乌梅敛肺，涩肠，生津，安蛔。用于肺虚久咳；虚热烦渴；久疟；久泻；痢疾；便血；尿血；血崩；蛔厥腹痛；呕吐；钩虫病。
陈皮理气健脾，调中，燥湿，化痰。主治脾胃气滞之脘腹胀满或疼痛、消化不良。湿浊阻中之胸闷腹胀、纳呆便溏。痰湿壅肺之咳嗽气喘。用于胸脘胀满，食少吐泻，咳嗽痰多。
石斛药用历史悠久，药用成分既丰富又均衡，能治疗多种疾患，在临床上多用于治疗慢性咽炎、肠胃疾病、眼科疾病，血栓闭塞性疾病、糖尿病、关节炎、癌症的治疗或辅助治疗。特别是近年用于消除癌症放疗、化疗后的副作用和恢复体能，效果十分明显。
山楂含糖类、蛋白质、脂肪、维生素C、胡萝卜素、淀粉、苹果酸、枸橼酸、钙和铁等物质，具有降血脂、血压、强心和抗心律不齐等作用。山楂内的黄酮类化合物牡荆素，是一种抗癌作用较强的药物，山楂提取物对癌细胞体内生长、增殖和浸润转移均有一定的抑制作用。
冰糖具有润肺、止咳、清痰、和去火的作用。也是泡制药酒、炖煮补品的辅料。
雪菊常饮，有神奇的降三高作用，且具有很好的清肝明目、益肝补阴、美容养颜、润肠通便之特性，对用眼过度造成的视觉疲劳与饮酒造成的肝脏伤害等症状，有一定的缓解作用，并且睡前饮此茶不会失眠，反而具有安神之功效。
莲芯味苦性寒，能治心热。有降热、消暑气，具有清心、安抚烦躁、祛火气的功能。
本发明的有益效果在于，饮用本发明的各种原料组合的配方所制备得到的饮料，能够生津止渴，降火清热解毒除燥，理气健脾，润肠通便。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明，以便本领域的技术人员更了解本发明，但并不因此限制本发明。
实施例1
一种保健饮料的制备方法，该方法包括下述的步骤：
（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；所述的各原料的重量份数分别如下：
金银花 10 乌梅6
陈皮5 石斛5
山楂5 冰糖12
雪菊8 莲芯3
木糖醇为2， 蜂蜜为2；
（2）将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入400份纯净水，加温至100℃，保持40分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A；
（3）在溶液A中加入木糖醇、蜂蜜，混合均匀，巴氏灭菌，灌装。
实施例2
一种保健饮料的制备方法，该方法包括下述的步骤：
（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；所述的各原料的重量份数分别如下：
金银花 5 乌梅3
陈皮2 石斛5
山楂2 冰糖12
雪菊2 莲芯1
木糖醇 1 蜂蜜1；
（2）将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入300份纯净水，加温至90℃，保持30分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A；
（3）在溶液A中加入木糖醇、蜂蜜，混合均匀，巴氏灭菌，灌装。
实施例3
一种保健饮料的制备方法，该方法包括下述的步骤：
（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；所述的各原料的重量份数分别如下：
金银花 15 乌梅10
陈皮10 石斛8
山楂8 冰糖20
雪菊10 莲芯5
木糖醇1 蜂蜜1；
（2）将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入300份纯净水，加温至90℃，保持30分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A；
（3）在溶液A中加入木糖醇、蜂蜜，混合均匀，巴氏灭菌，灌装。
实施例4
一种保健饮料的制备方法，该方法包括下述的步骤：
（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；所述的各原料的重量份数分别如下：
金银花 6 乌梅6
陈皮8 石斛4
山楂6 冰糖13
雪菊9 莲芯2
木糖醇2 蜂蜜2；
（2）将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入300份纯净水，加温至90℃，保持25分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A；
（3）在溶液A中加入木糖醇、蜂蜜，混合均匀，巴氏灭菌，灌装。
Claims (7)
1.一种保健饮料的制备方法，其特征在于，该方法包括下述的步骤：
（1）准备原料：金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯；所述的各原料的重量份数分别如下：
金银花 5-15 乌梅3-10
陈皮2-10 石斛1-8
山楂2-8 冰糖5-20
雪菊2-10 莲芯1-5
（2）将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入300-500份纯净水，加温至90-100℃，保持30-50分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A；
（3）在溶液A中加入木糖醇、蜂蜜中的至少一种，混合均匀，巴氏灭菌，灌装。
2.如权利要求1所述的一种保健饮料的制备方法，其特征在于，所述的各原料的重量份数分别如下：
金银花 6-12 乌梅4-9
陈皮3-8 石斛2-7
山楂2-7 冰糖6-18
雪菊2-10 莲芯1-5
木糖醇1-4 蜂蜜为1-3。
3.如权利要求1所述的一种保健饮料的制备方法，其特征在于，所述的各原料的重量份数分别如下：
金银花 10 乌梅6
陈皮5 石斛5
山楂5 冰糖12
雪菊8 莲芯3
木糖醇2 蜂蜜2。
4.如权利要求1所述的一种保健饮料的制备方法，其特征在于，所述的步骤（2）中，将金银花、乌梅、陈皮、石斛、山楂、冰糖、雪菊、莲芯置于陶瓷容器中，加入400份纯净水，加温至100℃，保持40分钟，冷却至常温，40目滤布粗滤，再采用200目滤布过滤，得溶液A。
5.如权利要求1所述的一种保健饮料的制备方法，其特征在于，所述的山楂为晒干至水分含量为3%以下的山楂。
6.如权利要求1所述的一种保健饮料的制备方法，其特征在于，所述的步骤（3）中，加入木糖醇和蜂蜜，所述的木糖醇为1-5份，蜂蜜为1-4份。
7.如权利要求1所述的一种保健饮料的制备方法，其特征在于，所述的木糖醇为3份，蜂蜜为2份。
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