CN103653110B - 一种制备怀地黄复方饮料的方法 - Google Patents
一种制备怀地黄复方饮料的方法 Download PDFInfo
- Publication number
- CN103653110B CN103653110B CN201210342522.0A CN201210342522A CN103653110B CN 103653110 B CN103653110 B CN 103653110B CN 201210342522 A CN201210342522 A CN 201210342522A CN 103653110 B CN103653110 B CN 103653110B
- Authority
- CN
- China
- Prior art keywords
- temperature
- glutinous rehmannia
- less
- bosom glutinous
- bosom
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000405414 Rehmannia Species 0.000 title claims abstract description 28
- 210000000481 breast Anatomy 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 12
- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 12
- 241000218231 Moraceae Species 0.000 claims abstract description 10
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000004062 sedimentation Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 4
- 230000002950 deficient Effects 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L2/04—Extraction of juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
本发明公开了一种制备怀地黄复方饮料的方法,包括下列步骤:(1)挑选熟怀地黄、桑葚、大枣,剔除霉烂、虫蛀及杂物;(2)沸煮30min;(3)双联200目过滤;(4)沉降;(5)在80℃的温度下二次浸提20min;(6)双联200目过滤;(7)沉降;(8)冷却;(9)中控过滤;(10)在90℃的温度下二次熟化;(11)将所用辅料融化、过滤,与熟化后的提取液一起调配,定容温度不低于90℃;(12)在121℃的温度下瞬间灭菌10-15s;(13)对罐中存留的二氧化氯的纯水冲洗不少于1.2min,对盖中的臭氧杀菌不低于20min;(14)在85-90℃的温度下灌装;(15)用卧式杀菌锅杀菌,蒸汽压力0.15MPa,121℃灭菌10-15min,冷却40℃左右出锅;(16)在37℃的温度下观察5-7天;(17)检出不合格罐,包装入库。
Description
技术领域
本发明涉及一种饮料的制备方法,尤其是一种怀地黄复方饮料的制备方法。
背景技术
目前,怀地黄饮料多用单一的地黄鲜榨汁或生地浸提液制成,《本草纲目》载:地黄生则大寒,而凉血,只适宜少数血热人群,而熟地则性温,适宜人群更多,加之桑葚、大枣养心益智、滋补强壮,该发明甚是一种很好的天然养生保健饮料。
发明内容
本发明的目的是提供一种适宜人群更加广泛的怀地黄复方饮料的制备方法。
为了解决上述技术问题,本发明采用以下技术方案:
一种制备怀地黄复方饮料的方法,包括下列步骤:(1)挑选熟怀地黄、干桑葚、干大枣,剔除霉烂、虫蛀及杂物;(2)沸煮30min;(3)双联200目过滤;(4)沉降;(5)冷却;(6)中控过滤;(7)在90℃的温度下二次熟化;(8)将所用辅料融化、过滤,与熟化后的提取液一起调配,定容温度不低于90℃;(9)在121℃的温度下瞬间灭菌10-15s;(10)对罐中存留的二氧化氯的纯水冲洗不少于1.2min,对盖中的臭氧杀菌不低于20min;(11)在85-90℃的温度下灌装;(12)用卧式杀菌锅杀菌,蒸汽压力0.15MPa,121℃灭菌10-15min,冷却40℃左右出锅;(13)在37℃的温度下观察5-7天;(14)检出不合格罐,包装入库。
优选地,上述步骤还包括在80℃的温度下进行二次浸提20min、双联200目过滤和沉降的步骤。
优选地,所述原料含熟怀地黄1-5%、干大枣1-3%、干桑葚0.3-1%。
优选地,所述原料还含有3-5%的木糖醇、0.03-0.05%的维生素C的辅料。
优选地,所述原料含有熟怀地黄3%、干大枣2%、干桑葚0.7%。
优选地,所述辅料木糖醇的含量为4%、维生素C的含量为0.04%。
本发明具有以下有益效果:
1)、采用复方使饮料口感更好且适宜消费的人群更广;
2)、解决了茶饮料常存在的冷后浑;
3)、产品货架期更长;
4)、保持怀地黄天然风味的同时,又增加了桑葚、大枣的营养与香甜,有效提高和拓宽了怀地黄饮料的药用保健功能作用实用性,并且工艺相对简单可行。
附图说明
图1是本发明的工艺流程图。
具体实施方式
下面根据实施例对本发明作进一步详细说明。
为了克服现有的怀地黄饮料适宜人群稀的不足,本发明提供一种以河南古怀庆特有的“四大怀药”之熟怀地黄、桑葚、及新郑大枣三种天然产物为原料,辅以木糖醇经调配制成饮料。怀地黄复方饮料的生产新工艺,包括备料、提取、沉降、降温、过滤、二次熟化、调配、杀菌、灌装、杀菌等工序,以本方法生产的三味地黄饮富含植物多糖、生物碱、氨基酸等多种生物活性物质及钙、铁、锌、硒等多种微量元素,该工艺不仅能保持怀地黄特有的甘苦,更有桑葚、大枣的香甜,且适宜广大人群享用。
参照图1,下列是本发明的工艺流程步骤:
一种制备怀地黄复方饮料的方法,包括下列步骤:(1)挑选熟怀地黄、桑葚、大枣,剔除霉烂、虫蛀及杂物;(2)沸煮30min;(3)双联200目过滤;(4)沉降;(5)在80℃的温度下二次浸提20min;(6)双联200目过滤;(7)沉降;(8)冷却;(9)中控过滤;(10)在90℃的温度下二次熟化;(11)将所用辅料融化、过滤,与熟化后的提取液一起调配,定容温度不低于90℃;(12)在121℃的温度下瞬间灭菌10-15s;(13)对罐中存留的二氧化氯的纯水冲洗不少于1.2min,对盖中的臭氧杀菌不低于20min;(14)在85-90℃的温度下灌装;(15)用卧式杀菌锅杀菌,蒸汽压力0.15MPa,121℃灭菌10-15min,冷却40℃左右出锅;(16)在37℃的温度下观察5-7天;(17)检出不合格罐,包装入库。
其中,熟怀地黄:1-5%,干大枣:1-3%,干桑葚:0.3-1%;
木糖醇3-5%;维生素C0.03-0.05%。
显然,本发明的上述实施例仅仅是为清楚地说明本发明所作的举例,而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其他不同形式的变化和变动。这里无法对所有的实施方式予以穷举。凡是属于本发明的技术方案所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (2)
1.一种制备怀地黄复方饮料的方法,包括下列步骤:(1)挑选熟怀地黄、干桑葚、干大枣,剔除霉烂、虫蛀及杂物;(2)沸煮30min;(3)双联200目过滤;(4)沉降;(5)冷却;(6)中空过滤;(7)在90℃的温度下二次熟化;(8)将所用辅料融化、过滤,与熟化后的提取液一起调配,定容温度不低于90℃;(9)在121℃的温度下瞬间灭菌10-15s;(10)对罐中存留的二氧化氯的纯水冲洗不少于1.2min,对盖中的臭氧杀菌不低于20min;(11)在85-90℃的温度下灌装;(12)用卧式杀菌锅杀菌,蒸汽压力0.15MPa,121℃灭菌10-15min,冷却40℃左右出锅;(13)在37℃的温度下观察5-7天;(14)检出不合格罐,包装入库;
原料含熟怀地黄1-5%、干大枣1-3%、干桑葚0.3-1%;原料还含有3-5%的木糖醇、0.03-0.05%的维生素C的辅料。
2.根据权利要求1所述的制备怀地黄复方饮料的方法,上述步骤还包括在80℃的温度下进行二次浸提20min、双联200目过滤和沉降的步骤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210342522.0A CN103653110B (zh) | 2012-09-17 | 2012-09-17 | 一种制备怀地黄复方饮料的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210342522.0A CN103653110B (zh) | 2012-09-17 | 2012-09-17 | 一种制备怀地黄复方饮料的方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103653110A CN103653110A (zh) | 2014-03-26 |
CN103653110B true CN103653110B (zh) | 2016-05-11 |
Family
ID=50292829
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201210342522.0A Active CN103653110B (zh) | 2012-09-17 | 2012-09-17 | 一种制备怀地黄复方饮料的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103653110B (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102100391A (zh) * | 2009-12-17 | 2011-06-22 | 苏州知微堂生物科技有限公司 | 一种四物汤功能性饮料制备技术 |
CN102224961A (zh) * | 2011-05-06 | 2011-10-26 | 谢孝荣 | 一种五行排毒养生饮料及其制备方法 |
CN102246984A (zh) * | 2010-05-17 | 2011-11-23 | 王红年 | 一种中药保健饮料 |
-
2012
- 2012-09-17 CN CN201210342522.0A patent/CN103653110B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102100391A (zh) * | 2009-12-17 | 2011-06-22 | 苏州知微堂生物科技有限公司 | 一种四物汤功能性饮料制备技术 |
CN102246984A (zh) * | 2010-05-17 | 2011-11-23 | 王红年 | 一种中药保健饮料 |
CN102224961A (zh) * | 2011-05-06 | 2011-10-26 | 谢孝荣 | 一种五行排毒养生饮料及其制备方法 |
Non-Patent Citations (1)
Title |
---|
怀地黄保健饮料的研制;孔瑾等;《怀地黄保健饮料的研制》;20120630;第41卷(第3期);60页1.1试验材料;1.3工艺流程;1.4操作要点 * |
Also Published As
Publication number | Publication date |
---|---|
CN103653110A (zh) | 2014-03-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101606675B (zh) | 绿茶豆腐乳的生产方法 | |
CN105410546B (zh) | 富含花青素的复合植物饮料及其制备方法 | |
CN103250826B (zh) | 一种蓝莓普洱凉茶饮料生产工艺及其产品 | |
CN105285642A (zh) | 一种铁皮石斛原球茎清凉饮料及其制备方法 | |
CN104774707B (zh) | 一种玫瑰花客家酒娘及其酿造方法 | |
CN104004634B (zh) | 普洱金花茶酒及配制法 | |
CN103232924A (zh) | 一种红色复合型柿子果酒及其制备方法 | |
CN104479968A (zh) | 紫薯保健酒 | |
CN104248009A (zh) | 一种红枣醋饮料及其制作工艺 | |
CN104798933A (zh) | 一种苦荞降压紫薯茶 | |
CN105961694A (zh) | 玫瑰茶醋饮料的生产方法 | |
CN103141900A (zh) | 一种丝胶中药保健饮料及其制备方法 | |
CN103749911A (zh) | 茶香蜜柚果脯及其制作方法 | |
CN107980968A (zh) | 一种蜂蜜银耳茶饮料 | |
CN105238641A (zh) | 一种香蕉果酒加工方法及制品 | |
CN108308321A (zh) | 一种菊花山楂茶及其制作方法 | |
JP2003274911A (ja) | グァバ茶、羅漢果のエキス入り健康茶およびその製造法 | |
CN105533328A (zh) | 玫瑰百合植物饮料及其制备方法 | |
CN101496548A (zh) | 一种果味型绿茶及其生产方法 | |
CN103653110B (zh) | 一种制备怀地黄复方饮料的方法 | |
CN107048144A (zh) | 一种茉莉苏打水及其生产方法 | |
CN103976082A (zh) | 一种甘蔗绿茶饮料及其制备方法 | |
CN104059835A (zh) | 一种南瓜酒 | |
CN103374493A (zh) | 一种淮山养生保健酒的制备方法 | |
CN107080027A (zh) | 辣木葛花茶的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |