CN103637340A - 一种蜂蜜饮料及其制备方法 - 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
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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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
- 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
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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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Abstract
本发明公开一种蜂蜜饮料的制备方法，该方法包括：1）取麦冬加水提取得到麦冬提取液；2）取玉竹加水提取得到玉竹提取液；3）取谷芽加水煎煮得到谷芽煎煮液；4）取30～50重量份麦冬提取液、10～25重量份玉竹提取液、15～30重量份谷芽煎煮液、8～15重量份蜂蜜混合均匀，均质，过滤，取滤液杀菌，灌装，即得。本发明还公开了由上述方法制得的蜂蜜饮料。本发明的饮料具有很好的滋阴生津、润肺止咳、润肠通便、燥湿化痰、清热解毒的功效。该饮料甘甜清润，春夏可清热消暑，秋冬可滋阴润燥，适合各种人群饮用。
Description
技术领域
本发明涉及一种饮料，具体涉及一种蜂蜜饮料及其制备方法。
背景技术
随着社会经济的发展，人们生活水平得到提高，随之出现的现代富贵病和亚健康状态，使人们逐渐意识到健康与饮食结构是密切相关的。社会生活的节奏加快，使人们长期生活在高速运转的状态之中，人们的健康自然受到空前的挑战，因此倡导健康生活，是保证人们生活质量和工作效率的迫切需要，“健康关注”是近年全球饮料消费市场的一大趋势，饮料消费者比以往更加关心“喝的天然”的问题。目前市场上的许多饮料虽然含有一定的营养成分，但同样也添加色素和香精等化学物质，对人体健康有一定的危害。因此，人们越来越青睐纯天然，同时又兼具保健功能的饮料。
发明内容
本发明要解决的技术问题是提供一种天然健康，具有保健功能的蜂蜜饮料及其制备方法。
本发明提供的技术方案是一种蜂蜜饮料的制备方法，包括以下步骤：
1）取麦冬粉碎，按料液比为1:60～80的比例加水，在70～90℃下提取90～150min，抽滤，滤液即为麦冬提取液；
2）取玉竹粉碎，按料液比为1:80～100的比例加水，在70～90℃下提取30～50min，抽滤，滤液即为玉竹提取液；
3）取谷芽粉碎，按料液比为1：80～100的比例加水煎煮至沸腾并维持微沸20～40min，过滤，滤液即为谷芽煎煮液；
4）取30～50重量份麦冬提取液、10～25重量份玉竹提取液、15～30重量份谷芽煎煮液、8～15重量份蜂蜜混合均匀，均质，过滤，取滤液杀菌，灌装，即得。
上述步骤4）中，所述均质是将混合液在40～60℃、20～25MPa下均质两次。
上述步骤4）中，所述过滤是将均质后的混合液过孔径为0.2～0.45μm的超滤膜。
上述步骤4）中，所述灭菌温度为80～95℃，灭菌时间为10～30min。
本发明还提供了由上述方法制得的蜂蜜饮料。
本发明中各原料的具体功效如下：
谷芽为禾本科植物稻（学名：Oryza sativa L.）或同科植物粟（学名：Setaria italica(L.)Beauv.）的成熟果实经发芽干燥而成。味甘、性平，归脾、胃经。具有健脾开胃，用于食积停滞，胀满泄泻，脾虚少食，脚气浮肿。主要成分为蛋白质、脂肪油、淀粉、淀粉酶、麦芽糖（maltose），腺嘌呤（adenine），胆碱（choline）以及天冬氨酸（aspartic acid），γ-氨基丁酸（γ-aminobutyric acid）等18种氨基酸。
玉竹为百合科植物玉竹的干燥根茎，性平、味甘，入肺、胃经。主要成分为玉竹粘多糖（odoratan），由D-果糖，D-甘露糖，D-葡萄糖及半乳糖醛酸具有滋阴润肺、养胃生津的功效，用于肺阴受伤、肺燥咳嗽、干咳少谈以及胃热炽盛，津液枯涸，口渴嗌干等症。
麦冬为百合科沿阶草属植物麦冬（Ophitopogin japonicus（L.f）Ker.-Gawl.）的块根，味甘、微苦，性微寒，归心、肺、胃经。具有滋阴生津、润肺止咳、清心除烦的功效。麦冬的主要成分是麦冬皂甙，另含高黄酮类化合物和挥发油，还含植物甾醇、单糖类和寡糖类成分等。麦冬中含天冬素、甾体皂甙、β-谷甾醇、葡萄糖、果糖、黏液质等。
蜂蜜含有人体所必须的多种氨基酸、矿物质及微量元素等营养成分，同时具有清热、补中、解毒、润燥等功效，可治疗咽燥口干、肠燥便秘、脾胃虚弱、营养不良，对胃肠道、肝脏、呼吸系统、心脏、神经系统等疾病均有辅助疗效。
本发明的饮料依据中医组方原理，以“养内而调外”为配伍原则，通过保护人体正气，提高脏腑运化功能，预防不良生活习惯导致的内外病邪，滋阴生津、润肺止咳、润肠通便、燥湿化痰、清热解毒的功效。该饮料甘甜清润，春夏可清热消暑，秋冬可滋阴润燥，适合各种人群饮用。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1）取麦冬粉碎，按料液比为1:60的比例加水，在70℃下提取90min，抽滤，滤液即为麦冬提取液；
2）取玉竹粉碎，按料液比为1:80的比例加水，在70℃下提取30min，抽滤，滤液即为玉竹提取液；
3）取谷芽粉碎，按料液比为1：80的比例加水煎煮至沸腾并维持微沸20min，过滤，滤液即为谷芽煎煮液；
4）取30kg麦冬提取液、10kg玉竹提取液、15kg谷芽煎煮液、8kg蜂蜜混合均匀，在40℃、20MPa下均质两次，通过孔径为0.2μm的超滤膜滤过滤，取滤液在80℃条件下灭菌10min，灌装，即得。
实施例2
1）取麦冬粉碎，按料液比为1:80的比例加水，在90℃下提取150min，抽滤，滤液即为麦冬提取液；
2）取玉竹粉碎，按料液比为1:100的比例加水，在90℃下提取50min，抽滤，滤液即为玉竹提取液；
3）取谷芽粉碎，按料液比为1：100的比例加水煎煮至沸腾并维持微沸40min，过滤，滤液即为谷芽煎煮液；
4）取50kg麦冬提取液、25kg玉竹提取液、30kg谷芽煎煮液、15kg蜂蜜混合均匀，在60℃、25MPa下均质两次，通过孔径为0.45μm的超滤膜滤过滤，取滤液在95℃条件下灭菌30min，灌装，即得。
实施例3
1）取麦冬粉碎，按料液比为1:70的比例加水，在80℃下提取120min，抽滤，滤液即为麦冬提取液；
2）取玉竹粉碎，按料液比为1:90的比例加水，在80℃下提取40min，抽滤，滤液即为玉竹提取液；
3）取谷芽粉碎，按料液比为1：90的比例加水煎煮至沸腾并维持微沸30min，过滤，滤液即为谷芽煎煮液；
4）取40kg麦冬提取液、20kg玉竹提取液、25kg谷芽煎煮液、12kg蜂蜜混合均匀，在50℃、22MPa下均质两次，通过孔径为0.3μm的超滤膜滤过滤，取滤液在85℃条件下灭菌20min，灌装，即得。
实施例4
1）取麦冬粉碎，按料液比为1:60的比例加水，在90℃下提取90min，抽滤，滤液即为麦冬提取液；
2）取玉竹粉碎，按料液比为1:100的比例加水，在70℃下提取50min，抽滤，滤液即为玉竹提取液；
3）取谷芽粉碎，按料液比为1：80的比例加水煎煮至沸腾并维持微沸40min，过滤，滤液即为谷芽煎煮液；
4）取30kg麦冬提取液、25kg玉竹提取液、15kg谷芽煎煮液、15kg蜂蜜混合均匀，在40℃、25MPa下均质两次，通过孔径为0.2μm的超滤膜滤过滤，取滤液在95℃条件下灭菌10min，灌装，即得。
Claims (5)
1.一种蜂蜜饮料的制备方法，其特征在于：包括以下步骤：
1）取麦冬粉碎，按料液比为1:60～80的比例加水，在70～90℃下提取90～150min，抽滤，滤液即为麦冬提取液；
2）取玉竹粉碎，按料液比为1:80～100的比例加水，在70～90℃下提取30～50min，抽滤，滤液即为玉竹提取液；
3）取谷芽粉碎，按料液比为1：80～100的比例加水煎煮至沸腾并维持微沸20～40min，过滤，滤液即为谷芽煎煮液；
4）取30～50重量份麦冬提取液、10～25重量份玉竹提取液、15～30重量份谷芽煎煮液、8～15重量份蜂蜜混合均匀，均质，过滤，取滤液杀菌，灌装，即得。
2.根据权利要求1所述的蜂蜜饮料的制备方法，其特征在于：步骤4）中，所述均质是将混合液在40～60℃、20～25MPa下均质两次。
3.根据权利要求1所述的蜂蜜饮料的制备方法，其特征在于：步骤4）中，所述过滤是将均质后的混合液过孔径为0.2～0.45μm的超滤膜。
4.根据权利要求1所述的蜂蜜饮料的制备方法，其特征在于：步骤4）中，所述灭菌温度为80～95℃，灭菌时间为10～30min。
5.一种蜂蜜饮料，其特征在于：由权利要求1～4中任一项所述方法制备得到。
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