CN103653165B - 具有补血功效的保健饮料其制备方法 - 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
- A23L2/52—Adding ingredients
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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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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于饮料加工技术领域,具体涉及一种补血的保健饮料其制备方法。该方法包括下述的步骤:将红小豆清洗干净,在水中浸泡;再将红小豆与浸泡水置于陶瓷容器中,加温,保持,冷却至常温,得溶液A;再将当归、黄芪加入溶液A中,过滤,得溶液B;将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、灵芝粉、枸杞、藏红花,升温,保持,边加热边搅拌;加入甜味剂,在均质机中均质,混合均匀,巴氏灭菌,灌装。本发明的有益效果在于,长期饮用采用本发明的各种原料组合的配方所制备得到的保健饮料,能够有效补充人体所需的蛋白质、氨基酸、微量元素等,进而达到益气补血、健脾暖胃、缓中止痛、活血化淤的作用。
Description
技术领域
本发明属于饮料加工技术领域,具体涉及一种具有补血功效的保健饮料其制备方法。
背景技术
补血(养血)指以补血药物治疗血虚证的方法。血虚以面色苍白或萎黄,唇甲色淡,头晕眼花,失眠健忘,心悸怔忡,月经量少或经闭,舌淡脉细为主症。宜用归脾丸、四物汤、当归补血汤。常用药物有当归、熟地、阿胶、桑椹、龙眼肉、何首乌、枸杞子等。血虚症是由于血不足而使脏腑组织失于润养所表现出来的证候。补血能使脏腑组织得到血液的充分濡养,使脏腑组织的功能恢复正常。血虚证主要有心血虚症和肝血虚症,补血法有补心血和补肝血。此外,气虚、精亏、血瘀等也可导致血虚症的发生,所以补血还有补气生血、填精补血、祛瘀生新等方法。需要补血的人群主要包括以下几个方面:义务献血、外伤失血、手术等急性失血人群,由于血的流失,需要加强补血养血;处于生长发育阶段的少女和其他年龄的女性,因自身生理现象也应时常补血养血,以利健康;少年儿童,他们正是大脑和身体器官组织发育的高峰,他们对氧气和各类养份的需求也要血液来担当输送。但是具有补血功效的饮料却并不多,无法满足人们的需要。因此需要针对上述的现象研发一种具有补血功效的饮料。
发明内容
为了解决上述的技术问题,本发明提供了一种具有补血功效的保健饮料其制备方法。
具有补血功效的保健饮料其制备方法,该方法包括下述的步骤:
(1)准备原料:红枣、红小豆、花生、阿胶、当归、红糖、黄芪、枸杞、藏红花、灵芝粉;
上述的各原料的重量份数分别如下:
上述的红枣为去核的红枣;
(2)将红小豆清洗干净,在水中浸泡4-8小时,所述的红小豆与水的重量份数比例为1:60-120;再将红小豆与浸泡水置于陶瓷容器中,加温至90-100℃,保持20-30分钟,冷却至常温,得溶液A;
(3)再将当归、黄芪加入溶液A中,90-100℃,保持20-30分钟,在40目的滤布下过滤,得溶液B;
(4)将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至80-100℃,保持20-30分钟,边加热边搅拌;
同时加入甜味剂,所述的甜味剂的用量为5-20份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
优选的,上述的各原料的重量份数分别如下:
优选的,上述的各原料的重量份数分别如下:
上述的步骤(2)中,将红小豆清洗干净,在水中浸泡6小时,所述的红小豆与水的重量份数比例为1:80;再将红小豆与浸泡水置于陶瓷容器中,加温至95℃,保持25分钟,冷却至常温,得溶液A。
上述的步骤(3)中,再将当归、黄芪加入溶液A中,95℃,保持25分钟,在40目的滤布下过滤,得溶液B。
上述的步骤(4)中,将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至90℃,保持25分钟,边加热边搅拌;
同时加入甜味剂,所述的甜味剂的用量为15份,在均质机中均质,混合均匀,巴氏灭菌,灌装
上述的甜味剂为白砂糖、冰糖、红糖、木糖醇、甘露醇、蜂蜜、壳聚糖中的至少一种。
上述的甜味剂为冰糖或蜂蜜。
上述的甜味剂用量为15份。
红枣作用是健脾益胃,补气养血,养血安神,缓和药性,同时含有蛋白质、多种氨基酸、胡萝卜素、维生素、铁、钙、磷物质,不仅能促进女性荷尔蒙的分泌,还能加强胸部发育。
红小豆又称米赤豆。分布于我国广东、广西、江西及上海郊区等地。赤豆又称红豆、红饭豆、朱赤豆。我国各地广泛栽培。夏、秋采摘成熟荚果,晒干,除去荚壳、杂质,收集种子备用。红小豆]味甘,性平。能健脾利湿,散血,解毒。用于水肿、脚气;产后缺乳,腹泻、黄疸或小便不利;痔疮,肠痈。
花生又名落花生,属蝶形花科落花生属一年生草本植物。原产于南美洲一带。世界上栽培花生的国家有100多个,亚洲最为普遍,次为非洲。据中国有关花生的文献记载栽培史约早于欧洲100多年。花生被人们誉为“植物肉”,含油量高达55%,品质优良,气味清香。除供食用外,还用于印染、造纸工业。花生也是一味中药,适用营养不良、脾胃失调、咳嗽痰喘、乳汁缺少等症状。
阿胶为马科动物驴的皮,经煎煮、浓缩制成的固体胶。主产山东、浙江等地。捣成碎块或以蛤蚧烫炒成珠用。阿胶原产山东省古东阿县(今天的阳谷县阿城镇古阿井),至今已有2000多年的历史了,为传统的滋补、补血上品。佳者带琥珀色,透明,无臭味。亦称驴皮胶。阿胶具有补血滋阴,润燥,止血等功效。用于血虚萎黄,眩晕心悸,心烦不眠,肺燥咳嗽。
当归作用是血虚诸证;月经不调;经闭;痛经;症瘕结聚;崩漏;虚寒腹痛;痿痹;肌肤麻木;肠燥便难;赤痢后重;痈疽疮疡;跌扑损伤。
红糖通常是指带蜜的甘蔗成品糖,一般是指甘蔗经榨汁,通过简易处理,经浓缩形成的带蜜糖。红糖按结晶颗粒不同,分为赤砂糖、红糖粉、碗糖等,因没有经过高度精练,它们几乎保留了蔗汁中的全部成分,除了具备糖的功能外,还含有维生素和微量元素,如铁、锌、锰、铬等,营养成分比白砂糖高很多。从中医的角度来说,红糖性温、味甘、入脾,具有益气补血、健脾暖胃、缓中止痛、活血化淤的作用。而要发挥红糖的这些功效,吃法上也很有讲究:红糖煮荷包蛋,可以使鸡蛋和红糖的营养互补,让老年人面色红润,有精神;用红糖泡桂圆干服用,对改善睡眠有着积极作用;红糖泡人参,则有调理气息,改善低血压的作用。
黄芪作用是固表敛汗,利水消肿,托疮排脓,通调水道,治疗气虚。
枸杞喜冷凉气候,耐寒力很强。当气温稳定通过7℃左右时,种子即可萌发,幼苗可抵抗-3℃低温。春季气温在6℃以上时,春芽开始萌动。枸杞在-25℃越冬无冻害。枸杞根系发达,抗旱能力强,在干旱荒漠地仍能生长。生产上为获高产,仍需保证水分供给,特别是花果期必须有充足的水分。长期积水的低洼地对枸杞生长不利,甚至引起烂根或死亡。光照充足,枸杞枝条生长健壮,花果多,果粒大,产量高,品质好。枸杞多生长在碱性土和砂质壤土,最适合在土层深厚,肥沃的壤土上栽培。枸杞具有养肝,滋肾,润肺等功效。
藏红花生长于海拔5000米以上的高寒地区,是驰名中外的藏药,尤其以活血养血闻名天下,据《本草纲目》记载,藏红花能“活血、主心气忧郁,又治惊悸”。具有疏经活络、通经化淤、散淤开结、消肿止痛、凉血解毒、忧思郁结的作用,长期坚持服用可收到令人欣喜,全面提高人体的免疫力的功效。藏茶具有降三高、调理肠胃治疗便秘的功能,而低聚木糖能促进双歧杆菌的生长,产生多种有机酸,降低肠道PH值,抑制有害菌生长,使益生菌在肠道大量增殖,并能促进对藏茶中营养物质的吸收,且能刺激肠道蠕动,增加粪便湿润度、保持一定的渗透压,促进排便,与藏茶相辅相成,防便秘效果更好,藏红花能活血,在身体吸收了营养物质的同时,加速血液循环,能将吸收的营养物质送往身体各个部位,达到保健调理的目的。
灵芝粉的主要成分是灵芝多糖、灵芝酸、腺苷以及10多种碱、油酸、纤维素、氨基酸、微量元素等,其应用范围非常广泛,对心、肺、肝、脾、肾脏等均有医疗作用。灵芝粉不但是药材,也是上品食物,性平,无毒副作用,老少皆宜,孕妇和幼儿多以灵芝粉冲服,能起到很好的调节免疫力的作用,预防各种疾病的发生,避免打针吃药;老年人服食,具有双向调节血压的作用,同时预防各种癌症肿瘤;对于过敏体质的人,经常吃些灵芝粉可以起到一定的预防过敏的作用;在选择灵芝粉时,应优先考虑“紫灵芝”,这是因为“紫灵芝”的药效最佳,营养价值最高。
本发明的有益效果在于,长期饮用采用本发明的各种原料组合的配方所制备得到的保健饮料,能够有效补充人体所需的蛋白质、氨基酸、微量元素等,进而达到益气补血、健脾暖胃、缓中止痛、活血化淤的作用。
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
具有补血功效的保健饮料其制备方法,该方法包括下述的步骤:
(1)准备原料:红枣、红小豆、花生、阿胶、当归、红糖、黄芪、枸杞、藏红花、灵芝粉;
上述的各原料的重量份数分别如下:
红枣为去核的红枣;
(2)将红小豆清洗干净,在水中浸泡6小时,红小豆与水的重量份数比例为1:80;再将红小豆与浸泡水置于陶瓷容器中,加温至95℃,保持25分钟,冷却至常温,得溶液A;
(3)再将当归、黄芪加入溶液A中,95℃,保持25分钟,在40目的滤布下过滤,得溶液B;
(4)将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至90℃,保持25分钟,边加热边搅拌;
同时加入甜味剂蜂蜜,蜂蜜的用量为15份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
实施例2
具有补血功效的保健饮料其制备方法,该方法包括下述的步骤:
(1)准备原料:红枣、红小豆、花生、阿胶、当归、红糖、黄芪、枸杞、藏红花、灵芝粉;
上述的各原料的重量份数分别如下:
红枣为去核的红枣;
(2)将红小豆清洗干净,在水中浸泡4小时,所述的红小豆与水的重量份数比例为1:60;再将红小豆与浸泡水置于陶瓷容器中,加温至90℃,保持20分钟,冷却至常温,得溶液A;
(3)再将当归、黄芪加入溶液A中,90℃,保持20分钟,在40目的滤布下过滤,得溶液B;
(4)将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至80℃,保持20分钟,边加热边搅拌;
同时加入甜味剂白砂糖,白砂糖的用量为5份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
实施例3
具有补血功效的保健饮料其制备方法,其特征在于,该方法包括下述的步骤:
(1)准备原料:红枣、红小豆、花生、阿胶、当归、红糖、黄芪、枸杞、藏红花、灵芝粉;
上述的各原料的重量份数分别如下:
红枣为去核的红枣;
(2)将红小豆清洗干净,在水中浸泡8小时,所述的红小豆与水的重量份数比例为1:120;再将红小豆与浸泡水置于陶瓷容器中,加温至100℃,保持30分钟,冷却至常温,得溶液A;
(3)再将当归、黄芪加入溶液A中,100℃,保持30分钟,在40目的滤布下过滤,得溶液B;
(4)将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至100℃,保持30分钟,边加热边搅拌;
同时加入甜味剂冰糖,冰糖的用量为20份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
实施例4
具有补血功效的保健饮料其制备方法,其特征在于,该方法包括下述的步骤:
(1)准备原料:红枣、红小豆、花生、阿胶、当归、红糖、黄芪、枸杞、藏红花、灵芝粉;
上述的各原料的重量份数分别如下:
红枣为去核的红枣;
(2)将红小豆清洗干净,在水中浸泡8小时,所述的红小豆与水的重量份数比例为1:80;再将红小豆与浸泡水置于陶瓷容器中,加温至95℃,保持25分钟,冷却至常温,得溶液A;
(3)再将当归、黄芪加入溶液A中,93℃,保持23分钟,在40目的滤布下过滤,得溶液B;
(4)将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至90℃,保持25分钟,边加热边搅拌;
同时加入甜味剂木糖醇,木糖醇的用量为18份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
Claims (9)
1.具有补血功效的保健饮料其制备方法,其特征在于,该方法包括下述的步骤:
(1)准备原料:红枣、红小豆、花生、阿胶、当归、红糖、黄芪、枸杞、藏红花、灵芝粉;
上述的各原料的重量份数分别如下:
所述的红枣为去核的红枣;
(2)将红小豆清洗干净,在水中浸泡4-8小时,所述的红小豆与水的重量份数比例为1:60-120;再将红小豆与浸泡水置于陶瓷容器中,加温至90-100℃,保持20-30分钟,冷却至常温,得溶液A;
(3)再将当归、黄芪加入溶液A中,90-100℃,保持20-30分钟,在40目的滤布下过滤,得溶液B;
(4)将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、灵芝粉、枸杞、藏红花,升温至80-100℃,保持20-30分钟,边加热边搅拌;
同时加入甜味剂,所述的甜味剂的用量为5-20份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
2.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的各原料的重量份数分别如下:
3.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的各原料的重量份数分别如下:
4.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的步骤(2)中,将红小豆清洗干净,在水中浸泡6小时,所述的红小豆与水的重量份数比例为1:80;再将红小豆与浸泡水置于陶瓷容器中,加温至95℃,保持25分钟,冷却至常温,得溶液A。
5.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的步骤(3)中,再将当归、黄芪加入溶液A中,95℃,保持25分钟,在40目的滤布下过滤,得溶液B。
6.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的步骤(4)中,将红枣、花生打碎,加入到溶液B中,再加入阿胶粉、红糖、枸杞、灵芝粉、藏红花,升温至90℃,保持25分钟,边加热边搅拌;
同时加入甜味剂,所述的甜味剂的用量为15份,在均质机中均质,混合均匀,巴氏灭菌,灌装。
7.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的甜味剂为白砂糖、冰糖、红糖、木糖醇、甘露醇、蜂蜜、壳聚糖中的至少一种。
8.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的甜味剂为冰糖或蜂蜜。
9.如权利要求1所述的具有补血功效的保健饮料其制备方法,其特征在于,所述的甜味剂用量为15份。
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