CN103637313A - 预防神经衰弱的果蔬饮料及制备工艺 - Google Patents
预防神经衰弱的果蔬饮料及制备工艺 Download PDFInfo
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- NHDHVHZZCFYRSB-UHFFFAOYSA-N pyriproxyfen Chemical compound C=1C=CC=NC=1OC(C)COC(C=C1)=CC=C1OC1=CC=CC=C1 NHDHVHZZCFYRSB-UHFFFAOYSA-N 0.000 description 1
- 208000019116 sleep disease Diseases 0.000 description 1
- 208000020685 sleep-wake disease Diseases 0.000 description 1
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Abstract
本发明公开了一种预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄300-500份、猕猴桃200-300份、桑椹、胡萝卜各100-160份、藕80-120份、核桃、酸枣各60-100份、菠菜、牛奶各50-80份、蜂蜜、莲子心各20-30份。本发明所述的预防神经衰弱的果蔬饮料,选用新鲜、优质的果蔬原料,口感好,营养丰富,富含维生素A、活性蛋白、氨基酸、胡萝卜素以及铜、钾、钠、镁、磷、硅、铬、镍、钙、铁等矿物质成分,可用于神经衰弱、过度疲劳、失眠、多梦、盗汗的治疗,具有滋阴清热、通交心肾的作用,有补血、养心、安神、敛汗的功效,能清肝泻火、健脾益气、改善睡眠。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种预防神经衰弱的果蔬饮料及制备工艺。
背景技术
神经衰弱通常是大脑功能活动的长期过度紧张,导致大脑皮质内抑制过程减弱,以精神易兴奋和脑力易疲乏为特征的疾病。病前经常有较持久的脑力劳动、情绪紧张、精神压力等心理社会因素。临床表现为精神活动易兴奋、易怒、易伤感、过度敏感,肢体震颤等,易疲劳,脑力下降,注意力不集中,健忘、容易情绪失控,以及睡眠障碍等。神经衰弱是无法摆脱的精神痛苦,影响工作、学习及社交。及时综合治疗可显著缓解或治愈。精神治疗分为集体上课和个别交谈两种方式。药物治疗时应尽量避免长期使用抗焦虑药、镇静催眠药和止痛药,以防药物依赖或成瘾。患者应认识疾病的本质,解除焦虑,纠正不正确看法,注意合理安排生活,用脑卫生等。
神经衰弱多属于中医“不寐”、“健忘”范畴,二者常并见。治疗原则一般以养心血、补脾肾为主,由于通过饮食调理无副作用,受到大家的普遍欢迎。
发明内容
本发明就是针对上述现状,而提供一种能预防神经衰弱的果蔬饮料及制备工艺。
本发明采用了如下配方及技术工艺。
一种预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄300-500份、猕猴桃200-300份、桑椹100-160份、胡萝卜100-160份、藕80-120份、核桃60-100份、酸枣60-100份、菠菜50-80份、牛奶50-80份、蜂蜜20-30份、莲子心20-30份。
其制备工艺如下:
步骤1:根据上述配方及重量比,挑选并称取新鲜、优质的果蔬原料,并清洁干净。
步骤2:将清洁后的葡萄去皮;
将清洁后的猕猴桃去皮后切成块;
将清洁后的胡萝卜、藕去皮后切成段或片;
将清洁后的核桃去壳后取仁;
将清洁后的菠菜切成数段。
步骤3:将上述加工好的葡萄、猕猴桃、桑椹、胡萝卜、藕、核桃、酸枣、菠菜、莲子心原料分别放入打浆机破碎打浆,加入护色剂,防止氧化褐变,并静置沉淀过滤后备用。
步骤4:将上述果蔬汁取上层澄清部分,混和搅拌均匀后,升温至100℃加热3分钟,待冷却至60-70℃时,加入牛奶、蜂蜜和稳定剂,搅拌均匀后,备用。
步骤5:将调配好的果蔬汁进行均质,均质温度设定为40-50℃,均质压力设定为15-30MPa。
步骤6:将均质后的果蔬汁进行真空脱气,真空度设定为40-50KPa,温度设定为30-40℃。
步骤7:将上述果蔬汁经137-140℃、3-5秒UHT杀菌后灌装,得成品,检验合格后,入库保存。
本发明所述的果蔬饮料中主要原料的营养成分及功能如下。
上述葡萄性平,味甘酸,无毒,历代中医均把它奉为补血佳品。葡萄含大量葡萄糖,对心肌有营养作用,由于钙、磷、铁的相对含量高,并有多量维生素和氨基酸,是老年、妇女及体弱贫血者的滋补佳品,可补气血、暖肾,对贫血、血小板减少有较好疗效,对神经衰弱和过度疲劳有较好的滋补作用。
上述猕猴桃富含维生素C,对治疗神经衰弱有一定效果,猕猴桃素有“超级水果”之称,对消化系统也有一定的保护作用,缓解便秘、改善肠道功能、保护肠道有益菌,猕猴桃具有生津养阴,降压降脂的功效,适用于高血压,高血脂,冠心病,咽喉疼痛,心烦口渴等病症,因其维生素C含量在水果中名列前茅,一颗猕猴桃能提供一个人一日维生素C需求量的两倍多,被誉为“水果之王”。据分析,猕猴桃果实的维生素含量每100克鲜样中一般为100-200毫克,高的达400毫克,约为柑桔5-10倍;含糖类8-14%,酸类1.4-2.0%,另含酪氨酸等氨基酸12种。
上述桑椹具有清肝泻火、养心安神作用,含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质等成分,营养是苹果的5-6倍,是葡萄的4倍,具有多种功效,被医学界誉为“二十一世纪的最佳保健果品”。常吃桑椹能显著提高人体免疫力,具有延缓衰老,美容养颜的功效。
上述胡萝卜具有健脾益气、补血养心作用。胡萝卜是维生素A的良好来源,维生素A可以促进头皮健康生长。国内外研究成果均指出,胡萝卜还可防治糖尿病并发视网膜病变,提高人体抗感染能力,又能有效地防癌,并排出沉积于体内的重金属毒素,新鲜的胡萝卜排毒效果比较好,好喝又解渴。
上述藕具有清肝泻火、养心安神作用,藕清凉祛火,内含大量淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质,肉质肥嫩、白净滚圆、口感甜脆,生食堪与梨媲美,适宜老少滋补。早在《神农本草经》中就有记载:藕“补中养神,益气力,除百病,久服轻身耐老。”中医认为,藕性寒味甘,入心、肝、脾、胃四经。生藕性寒,甘凉入胃,可生津解渴、散瘀清热、凉血、止呕。
上述核桃对于神经衰弱的治疗作用在众多的食物中确实是比较好的,我国古代人早就发现核桃具有健脑益智作用,李时珍说,核桃能“补肾通脑,有益智慧”。核桃不仅是最好的健脑食物,又是神经衰弱的治疗剂。患有头晕、失眠、心悸、健忘、食欲不振、腰膝酸软、全身无力等症状的老年人,每天早晚各吃1-2个核桃仁,即可起到滋补治疗作用。
核桃含有丰富的营养素,每百克含蛋白质15-20克,脂肪60-70克,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。核桃中所含脂肪的主要成分是亚油酸甘油脂,食后不但不会使胆固醇升高,还能减少肠道对胆固醇的吸收,因此,可作为高血压、动脉硬化患者的滋补品。此外,这些油脂还可供给大脑基质的需要,核桃中所含的微量元素锌和锰是脑垂体的重要成分,常食有益于脑的营养补充,有健脑益智作用。
上述酸枣滋阴清热、通交心肾,有养心、安神、敛汗的功效,可用于神经衰弱、失眠、多梦、盗汗的治疗。酸枣含有脂肪油及蛋白质、植物甾醇及皂甙,有镇静、催眠作用,前人有“熟用治不眠,生用治好眠”,经临床实践,生用炒用都有催眠功效,同时还有持续降低血压的作用。
上述菠菜性甘凉,入胃、大肠经,具有养血、止血、滋阴润燥、解酒、防感冒、抑癌症等功用。糖尿病、高血压、痔疮、便秘患者适于食用,还可治疗维生素缺乏症(如夜盲症等)、跌打损伤、鼻衄、神经衰弱等。
菠菜中含有人体比较缺乏的矿物质镁,镁的主要作用是将肌肉中的碳水化合物转化为人体可应用的能量。人体每日摄取镁的含量高达280毫克,如果少于这个量,人们就会感到疲备。菠菜柔软滑嫩、味美色鲜,保障营养、增进健康、促进人体新陈代谢,含有丰富维生素C、胡萝卜素、蛋白质,以及铁、钙、磷等矿物质。
上述牛奶具有健脾益气、补血养心作用,营养丰富,含有生物活性物质SOD,能滋润肌肤,保护表皮、防裂、防皱,使皮肤光滑柔软白嫩,使头发乌黑减少脱落,从而起到护肤美容作用,所以牛奶是天然的护肤品,也是“绿色护肤品”。
上述蜂蜜有安神和改善睡眠的作用,神经衰弱患者睡觉前喝一杯蜂蜜水,可促进睡眠。蜂蜜营养丰富,其味甘、性平,能补脾养气,滋阴润肺。蜂蜜是由蜜蜂采集植物蜜腺的分泌物后加工酿的食物,蜂蜜中含有180多种不同物质,蜂蜜既是食品,又是滋补品和天然药品,由于蜂蜜中含有大量的葡萄糖和果糖,容易被人体吸收,对老人、儿童、产妇以及病后体弱者特别适宜。还有多种氨基酸、酵素、有机酸、酶类和生物活性物质以及矿物质,包括铁、铜、钾、钠、镁、磷、硅、铬、镍等。
上述莲子心可以治疗失眠和神经衰弱的,“以心治心”是中医取类比象治疗疾病的方法。莲子心味苦,性寒,清热、泻心火、降血压,莲子心里有一种物质和苦瓜里面降血糖的物质类似,因此还具有降血糖的作用。
本发明所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料中还添加了果葡糖浆、乳酸钙、乳酸亚铁、葡萄糖酸锌、卵磷脂中的一种或组合。
本发明所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述稳定剂为瓜儿豆胶、黄原胶、海藻酸钠、梭甲基纤维素钠中的任意三种的混合物。
本发明所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄400份、猕猴桃250份、桑椹130份、胡萝卜130份、藕100份、核桃80份、酸枣80份、菠菜65份、牛奶65份、蜂蜜25份、莲子心25份。
本发明所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄500份、猕猴桃200份、桑椹110份、胡萝卜120份、藕80份、核桃90份、酸枣60份、菠菜60份、牛奶70份、蜂蜜30份、莲子心20份。
由上可知,本发明与现有果蔬饮料相比,有如下的优点和进步。
本发明所述的预防神经衰弱的果蔬饮料,选用新鲜、优质的果蔬原料,口感好,营养丰富,富含维生素A、活性蛋白、氨基酸、胡萝卜素以及铜、钾、钠、镁、磷、硅、铬、镍、钙、铁等矿物质成分,可用于神经衰弱、过度疲劳、失眠、多梦、盗汗的治疗,具有滋阴清热、通交心肾的作用,有补血、养心、安神、敛汗的功效,清肝泻火、健脾益气、改善睡眠,同时还能降血压、暖肾,对贫血、血小板减少也有较好疗效。
具体实施方式
为了彻底了解本发明,将在下列的描述中提出详细的配方组成。显然,本发明的施行并不限定于本领域的技术人员所熟习的特殊细节。本发明的较佳实施例详细描述如下,然而除了这些详细描述外,本实施例还可以具有其他实施方式。
实施例1:一种预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄400份、猕猴桃250份、桑椹130份、胡萝卜130份、藕100份、核桃80份、酸枣80份、菠菜65份、牛奶65份、蜂蜜25份、莲子心25份。
其制备工艺如下:
步骤1:根据上述配方及重量比,挑选并称取新鲜、优质的果蔬原料,并清洁干净。
步骤2:将清洁后的葡萄去皮;
将清洁后的猕猴桃去皮后切成块;
将清洁后的胡萝卜、藕去皮后切成段或片;
将清洁后的核桃去壳后取仁;
将清洁后的菠菜切成数段。
步骤3:将上述加工好的葡萄、猕猴桃、桑椹、胡萝卜、藕、核桃、酸枣、菠菜、莲子心原料分别放入打浆机破碎打浆,加入护色剂,防止氧化褐变,并静置沉淀过滤后备用。
步骤4:将上述果蔬汁取上层澄清部分,混和搅拌均匀后,升温至100℃加热3分钟,待冷却至65℃时,加入牛奶、蜂蜜和稳定剂,搅拌均匀后,备用。
步骤5:将调配好的果蔬汁进行均质,均质温度设定为45℃,均质压力设定为20MPa。
步骤6:将均质后的果蔬汁进行真空脱气,真空度设定为45KPa,温度设定为35℃。
步骤7:将上述果蔬汁经138℃、4秒UHT杀菌后灌装,得成品,检验合格后,入库保存。
本实施例所述的预防神经衰弱的果蔬饮料,选用新鲜、优质的果蔬原料,口感好,营养丰富,富含维生素A、活性蛋白、氨基酸、胡萝卜素以及铜、钾、钠、镁、磷、硅、铬、镍、钙、铁等矿物质成分,可用于神经衰弱、过度疲劳、失眠、多梦、盗汗的治疗,具有滋阴清热、通交心肾的作用,有补血、养心、安神、敛汗的功效,清肝泻火、健脾益气、改善睡眠,同时还能降血压、暖肾,对贫血、血小板减少也有较好疗效。
本实施例所述的果蔬饮料中主要原料的营养成分及功能如下。
上述葡萄性平,味甘酸,无毒,历代中医均把它奉为补血佳品。葡萄含大量葡萄糖,对心肌有营养作用,由于钙、磷、铁的相对含量高,并有多量维生素和氨基酸,是老年、妇女及体弱贫血者的滋补佳品,可补气血、暖肾,对贫血、血小板减少有较好疗效,对神经衰弱和过度疲劳有较好的滋补作用。
上述猕猴桃富含维生素C,对治疗神经衰弱有一定效果,猕猴桃素有“超级水果”之称,对消化系统也有一定的保护作用,缓解便秘、改善肠道功能、保护肠道有益菌,猕猴桃具有生津养阴,降压降脂的功效,适用于高血压,高血脂,冠心病,咽喉疼痛,心烦口渴等病症,因其维生素C含量在水果中名列前茅,一颗猕猴桃能提供一个人一日维生素C需求量的两倍多,被誉为“水果之王”。据分析,猕猴桃果实的维生素含量每100克鲜样中一般为100-200毫克,高的达400毫克,约为柑桔5-10倍;含糖类8-14%,酸类1.4-2.0%,另含酪氨酸等氨基酸12种。
上述桑椹具有清肝泻火、养心安神作用,含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质等成分,营养是苹果的5-6倍,是葡萄的4倍,具有多种功效,被医学界誉为“二十一世纪的最佳保健果品”。常吃桑椹能显著提高人体免疫力,具有延缓衰老,美容养颜的功效。
上述胡萝卜具有健脾益气、补血养心作用。胡萝卜是维生素A的良好来源,维生素A可以促进头皮健康生长。国内外研究成果均指出,胡萝卜还可防治糖尿病并发视网膜病变,提高人体抗感染能力,又能有效地防癌,并排出沉积于体内的重金属毒素,新鲜的胡萝卜排毒效果比较好,好喝又解渴。
上述藕具有清肝泻火、养心安神作用,藕清凉祛火,内含大量淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质,肉质肥嫩、白净滚圆、口感甜脆,生食堪与梨媲美,适宜老少滋补。早在《神农本草经》中就有记载:藕“补中养神,益气力,除百病,久服轻身耐老。”中医认为,藕性寒味甘,入心、肝、脾、胃四经。生藕性寒,甘凉入胃,可生津解渴、散瘀清热、凉血、止呕。
上述核桃对于神经衰弱的治疗作用在众多的食物中确实是比较好的,我国古代人早就发现核桃具有健脑益智作用,李时珍说,核桃能“补肾通脑,有益智慧”。核桃不仅是最好的健脑食物,又是神经衰弱的治疗剂。患有头晕、失眠、心悸、健忘、食欲不振、腰膝酸软、全身无力等症状的老年人,每天早晚各吃1-2个核桃仁,即可起到滋补治疗作用。
核桃含有丰富的营养素,每百克含蛋白质15-20克,脂肪60-70克,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。核桃中所含脂肪的主要成分是亚油酸甘油脂,食后不但不会使胆固醇升高,还能减少肠道对胆固醇的吸收,因此,可作为高血压、动脉硬化患者的滋补品。此外,这些油脂还可供给大脑基质的需要,核桃中所含的微量元素锌和锰是脑垂体的重要成分,常食有益于脑的营养补充,有健脑益智作用。
上述酸枣滋阴清热、通交心肾,有养心、安神、敛汗的功效,可用于神经衰弱、失眠、多梦、盗汗的治疗。酸枣含有脂肪油及蛋白质、植物甾醇及皂甙,有镇静、催眠作用,前人有“熟用治不眠,生用治好眠”,经临床实践,生用炒用都有催眠功效,同时还有持续降低血压的作用。
上述菠菜性甘凉,入胃、大肠经,具有养血、止血、滋阴润燥、解酒、防感冒、抑癌症等功用。糖尿病、高血压、痔疮、便秘患者适于食用,还可治疗维生素缺乏症(如夜盲症等)、跌打损伤、鼻衄、神经衰弱等。
菠菜中含有人体比较缺乏的矿物质镁,镁的主要作用是将肌肉中的碳水化合物转化为人体可应用的能量。人体每日摄取镁的含量高达280毫克,如果少于这个量,人们就会感到疲备。菠菜柔软滑嫩、味美色鲜,保障营养、增进健康、促进人体新陈代谢,含有丰富维生素C、胡萝卜素、蛋白质,以及铁、钙、磷等矿物质。
上述牛奶具有健脾益气、补血养心作用,营养丰富,含有生物活性物质SOD,能滋润肌肤,保护表皮、防裂、防皱,使皮肤光滑柔软白嫩,使头发乌黑减少脱落,从而起到护肤美容作用,所以牛奶是天然的护肤品,也是“绿色护肤品”。
上述蜂蜜有安神和改善睡眠的作用,神经衰弱患者睡觉前喝一杯蜂蜜水,可促进睡眠。蜂蜜营养丰富,其味甘、性平,能补脾养气,滋阴润肺。蜂蜜是由蜜蜂采集植物蜜腺的分泌物后加工酿的食物,蜂蜜中含有180多种不同物质,蜂蜜既是食品,又是滋补品和天然药品,由于蜂蜜中含有大量的葡萄糖和果糖,容易被人体吸收,对老人、儿童、产妇以及病后体弱者特别适宜。还有多种氨基酸、酵素、有机酸、酶类和生物活性物质以及矿物质,包括铁、铜、钾、钠、镁、磷、硅、铬、镍等。
上述莲子心可以治疗失眠和神经衰弱的,“以心治心”是中医取类比象治疗疾病的方法。莲子心味苦,性寒,清热、泻心火、降血压,莲子心里有一种物质和苦瓜里面降血糖的物质类似,因此还具有降血糖的作用。
本实施例所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料中还添加了果葡糖浆、乳酸钙、乳酸亚铁、葡萄糖酸锌、卵磷脂中的一种或组合。
本实施例所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述稳定剂为瓜儿豆胶、黄原胶、海藻酸钠、梭甲基纤维素钠中的任意三种的混合物。
实施例2:本实施例所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄500份、猕猴桃200份、桑椹110份、胡萝卜120份、藕80份、核桃90份、酸枣60份、菠菜60份、牛奶70份、蜂蜜30份、莲子心20份,其实施方式同实施例1。
虽然以上描述了本发明中预防神经衰弱的果蔬饮料及制备工艺的具体实施方式,但是熟悉本技术领域的技术人员应当理解,我们所描述的具体的实施例只是说明性的,而不是用于对本发明的范围的限定,熟悉本领域的技术人员在依照本发明的精神所作的等效的修饰以及变化,都应当涵盖在本发明的权利要求所保护的范围内。
Claims (4)
1.一种预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄300-500份、猕猴桃200-300份、桑椹100-160份、胡萝卜100-160份、藕80-120份、核桃60-100份、酸枣60-100份、菠菜50-80份、牛奶50-80份、蜂蜜20-30份、莲子心20-30份;
其制备工艺如下:
步骤1:根据上述配方及重量比,挑选并称取新鲜、优质的果蔬原料,并清洁干净;
步骤2:将清洁后的葡萄去皮;
将清洁后的猕猴桃去皮后切成块;
将清洁后的胡萝卜、藕去皮后切成段或片;
将清洁后的核桃去壳后取仁;
将清洁后的菠菜切成数段;
步骤3:将上述加工好的葡萄、猕猴桃、桑椹、胡萝卜、藕、核桃、酸枣、菠菜、莲子心原料分别放入打浆机破碎打浆,加入护色剂,防止氧化褐变,并静置沉淀过滤后备用;
步骤4:将上述果蔬汁取上层澄清部分,混和搅拌均匀后,升温至100℃加热3分钟,待冷却至60-70℃时,加入牛奶、蜂蜜和稳定剂,搅拌均匀后,备用;
步骤5:将调配好的果蔬汁进行均质,均质温度设定为40-50℃,均质压力设定为15-30MPa;
步骤6:将均质后的果蔬汁进行真空脱气,真空度设定为40-50KPa,温度设定为30-40℃;
步骤7:将上述果蔬汁经137-140℃、3-5秒UHT杀菌后灌装,得成品,检验合格后,入库保存;
根据权利要求1所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料中还添加了果葡糖浆、乳酸钙、乳酸亚铁、葡萄糖酸锌、卵磷脂中的一种或组合。
2.根据权利要求1所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述稳定剂为瓜儿豆胶、黄原胶、海藻酸钠、梭甲基纤维素钠中的任意三种的混合物。
3.根据权利要求1所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄400份、猕猴桃250份、桑椹130份、胡萝卜130份、藕100份、核桃80份、酸枣80份、菠菜65份、牛奶65份、蜂蜜25份、莲子心25份。
4.根据权利要求1所述的预防神经衰弱的果蔬饮料及制备工艺,其特征在于:所述饮料采用了如下配方及重量比的原料:葡萄500份、猕猴桃200份、桑椹110份、胡萝卜120份、藕80份、核桃90份、酸枣60份、菠菜60份、牛奶70份、蜂蜜30份、莲子心20份。
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