CN103653158A - 保健醋饮料及其制备方法 - Google Patents
保健醋饮料及其制备方法 Download PDFInfo
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- CN103653158A CN103653158A CN201310598398.9A CN201310598398A CN103653158A CN 103653158 A CN103653158 A CN 103653158A CN 201310598398 A CN201310598398 A CN 201310598398A CN 103653158 A CN103653158 A CN 103653158A
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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
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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)
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供一种新型保健醋饮料,以药食同源的药材为原料,与食用醋按2:1的质量比混合打浆,过滤后所得汁液与食用醋按3:1-1.5的体积比混合即得。本发明的保健醋饮料可直接饮用,或通过复方勾兑,制成新型的饮料。选用药食同源的药材为原料,其有效成分可溶于醋酸,且富含挥发性成分,使醋饮料具备特殊的风味。本品具有中药保健功效,中医价值为开窍、收敛、软化血管、降血压等,在强化食用醋本身的作用时,还能起到祛暑、止呕、解酒的功效。本发明的保健醋饮料加工方式简单,产品质量容易控制,打浆时,加入鲜品药材质量一半的食用醋,使得药材与食用醋更好地融合,有效避免了药材中有效成分及营养物质的流失。
Description
技术领域
本发明涉及食品工程领域,具体地说,涉及一种保健醋饮料及其制备方法。
背景技术
保健醋是指以可食可药的食材或药材为原料,结合老陈醋传统酿造工艺以及多菌种生料发酵技术精酿而成。从现代医学和营养学角度看,醋的主要成分是醋酸和有机酸。醋酸有利于糖和脂肪充分转化为能量,防止体内脂肪过多积累,还可以软化血管、降低血液中的胆固醇含量;有机酸则有利于维持人体内环境酸碱度的平衡和稳定,使各种代谢和生理功能得以正常进行。
由于添加了不同的食材或药材,保健醋的营养作用也不尽相同。例如,苹果醋可补心益气、生津止咳、健胃和脾;番茄醋则能清热解毒、平肝、解暑、止渴;芦荟醋有抑制心律、扩张血管、增长红血球以及抗癌等效果。除此以外,还有用糯米、首乌、珍珠粉、花粉等制成的养颜醋等,饮用时可根据自身状况加以选择。
发明内容
本发明的目的是提供一种保健醋饮料及其制备方法。
为了实现本发明目的,本发明的一种保健醋饮料,以药食同源的药材为原料,与食用醋按2:1的质量比混合打浆,过滤后所得汁液与食用醋按3:1-1.5的体积比混合即得。其中,所述药食同源的药材为新鲜采摘的荆芥(优选鲜荆芥叶)、藕根、茅根、芦根或陈皮等。
所述食用醋为老陈醋、香醋、苏醋或曲醋等,以满足不同地区及消费群体的偏好。
本发明中使用的老陈醋的酸度为4.5-5之间,采用传统酿造工艺酿制。参见《传统山西老陈醋酿造工艺技术》,颜景宗,颜丹,中国酿造,2004年第7期;《山西老陈醋酿造工艺研究》,颜景宗,谭学良,中国酿造,2009年第1期,等。
将上述药材与老陈醋按2:1的质量比混合打浆,过滤后所得汁液与老陈醋按3:1的体积比混合即得保健醋饮料。
老陈醋较其他醋种的口味偏重,使用其他3种醋(香醋、苏醋或曲醋)配制保健醋饮料时,可在老陈醋的比例上多加5%(体积比)。
具体地,本发明的保健醋饮料的制备方法为:鲜品药材依次经清洗、浸泡、晾干、切碎、打浆、离心、过滤、澄清(24h)的步骤,得到药材原汁,加入食用醋勾兑配制,灭菌即得。
前述方法中,打浆时向药材原料中加入其一半质量的食用醋。
前述方法中,离心时转速≥4000r/min。
前述方法中,过滤时使用真空过滤机。
前述方法中,灭菌条件为125℃超高温瞬时灭菌3s。
前述方法中,还包括对灭菌后保健醋饮料进行陈化的步骤。母醋在制成后陈化1-5年。1年可饮用,3年口感较好,5年口感最佳,符合陈醋陈品标准。
本发明中述及的中药材的功效:
鲜荆芥叶的细胞中含有右旋薄荷酮、消旋薄荷酮、少量的右旋柠檬酸、d-薄荷酮、1-胡薄荷酮等物质,具有解表散风、透疹、消疮的作用。用于感冒、头痛、麻疹、风疹、疮疡初起等症状。
鲜藕根的细胞中含有钙、磷、铁、胡萝卜素、硫氨酸、核黄素、尼克酸、抗坏血酸等物质。具有清热止血、通便止泻、健脾开胃等功效。
鲜茅根的细胞中含有卢竹素、白茅素、羊齿烯醇及西米杜鹃醇等物质。具有凉血止血、清热利尿等功效。
鲜芦根细胞中含有薏苡素、天冬门氨酸、糖醛酸、多种维生素以及苜蓿素等物质。具有清热、生津等功效。
鲜陈皮的细胞中含有挥发油,油中主要成分为D-柠檬烯(d-limonene),还含β-月桂烯(β-myrcene)α-及β-蒎烯(pinene)等,另含黄酮类成分橙皮甙、新橙皮甙、柑橘素、二氢川陈皮素及5-去甲二氢川陈皮素等物质,具有理气健脾,燥湿化痰的功效。
本发明的保健醋饮料可直接饮用,醋酸含量较高,可用水进行勾兑(不会出现混浊与沉淀),或者可直接进行复方勾兑,制成新型的饮料。选用药食同源的药材为原料,其有效成分可溶于醋酸,且富含挥发性成分,使醋饮料具备特殊的风味。本品具有中药保健功效,中医价值为开窍、收敛、软化血管、降血压等,在强化食用醋本身的作用时,还能起到祛暑、止呕、解酒的功效。本发明的保健醋饮料加工方式简单,产品质量容易控制,打浆时,加入鲜品药材质量一半的食用醋,使得药材与食用醋更好地融合;利用打浆、离心、过滤的工艺可将鲜品药材中富含的营养成分在最短时间内,最大程度地提取出来,有效避免了药材中有效成分及营养物质的流失。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。若未特别指明,实施例中所用的技术手段为本领域技术人员所熟知的常规手段,所用原料均为市售商品。
实施例1 保健醋饮料的制备
以制备荆芥醋为例,其制备工艺包括以下步骤:
1)将刚采摘的新鲜荆芥叶清洗、浸泡、晾干、切碎,备用打浆。
2)按照鲜荆芥叶与老陈醋2:1的质量比混合打浆。
3)将上述浆液离心、过滤得到原汁,然后澄清。
离心机的转速≥4000r/min,过滤时使用真空过滤机。
4)将上述原汁与老陈醋按照3:1的体积比进行勾对配制,然后125℃超高温瞬时灭菌3s,得到母醋。
5)母醋置于深色玻璃瓶中,室温避光密封存放,陈化1-5年,即得荆芥醋。荆芥醋陈化1年可饮用,3年口感较好,5年口感最佳,符合陈醋陈品标准。
按照上述方法,制备鲜藕根醋、鲜茅根醋和鲜芦根醋。
根据不同地区及消费群体的偏好,可以选用口味较淡的香醋、苏醋或曲醋替代上述老陈醋制备保健醋饮料,其用量可在老陈醋的比例上多加5%(体积比)。
本发明的保健醋饮料可直接饮用,醋酸含量较高,可用水进行勾兑(不会出现混浊与沉淀),或者可直接进行复方勾兑,制成新型的饮料。选用药食同源的药材为原料,其有效成分可溶于醋酸,使醋饮料具备特殊的风味。本品具有中药保健功效,中医价值为开窍、收敛、软化血管、降血压等,在强化食用醋本身的作用时,还能起到祛暑、止呕、解酒的功效。
本发明的保健醋饮料加工方式简单,产品质量容易控制,打浆时,加入鲜品药材质量一半的食用醋,使得药材与食用醋更好地融合;利用打浆、离心、过滤的工艺可将鲜品药材中富含的营养成分在最短时间内,最大程度地提取出来,有效避免了药材中有效成分及营养物质的流失。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.保健醋饮料,其特征在于,以药食同源的药材为原料,与食用醋按2:1的质量比混合打浆,过滤后所得汁液与食用醋按3:1-1.5的体积比混合即得。
2.根据权利要求1所述的保健醋饮料,其特征在于,所述药食同源的药材为新鲜采摘的荆芥、藕根、茅根、芦根或陈皮。
3.根据权利要求1所述的保健醋饮料,其特征在于,所述食用醋为老陈醋、香醋、苏醋或曲醋。
4.根据权利要求3所述的保健醋饮料,其特征在于,老陈醋的酸度为4.5-5之间,将打浆过滤后所得汁液与老陈醋按3:1的体积比混合。
5.制备权利要求1-4任一项所述保健醋饮料的方法,其特征在于,药材依次经清洗、浸泡、晾干、切碎、打浆、离心、过滤、澄清的步骤,得到药材原汁,加入食用醋勾兑配制,灭菌即得。
6.根据权利要求5所述的方法,其特征在于,打浆时向药材原料中加入其一半质量的食用醋。
7.根据权利要求5所述的方法,其特征在于,离心时转速≥4000r/min。
8.根据权利要求5所述的方法,其特征在于,过滤时使用真空过滤机。
9.根据权利要求5所述的方法,其特征在于,灭菌条件为125℃超高温瞬时灭菌3s。
10.根据权利要求5所述的方法,其特征在于,还包括对灭菌后保健醋饮料进行陈化的步骤。
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