CN103859539A - 一种芦荟饮料 - Google Patents
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
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- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
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- 240000007049 Juglans regia Species 0.000 claims abstract 2
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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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Abstract
一种芦荟饮料，其特征在于：由以下成分混合而成：芦荟肉8-15％，花生仁2-4％，核桃仁2-4％，桂花提取液2-3%，红枣1-3％，枸杞子0.5-1％，白糖3-5％，蛋白糖0.05-0.1％，乙基麦芽酚适量，稳定剂适量，余量为水。本发明将芦荟及其他保健成分中对人体有益的成分有效的溶解在人们日常饮用食品中，从而通过饮用食品达到健脑益智、润肌泽肤、改善体质、防病保健和美容的功效。经初步食用试验，常饮本发明的芦荟饮料，能强化大脑的记忆能力，能强化胃肠功能，增强体质，改善体力，防治感冒，提高人体细胞的免疫功能，具有抗病和抗衰老的效果。
Description
技术领域
本发明涉及一种保健食品，特别是一种含有芦荟及其他保健成分的饮料食品。
技术背景
芦荟是一种多年生、百合属的植物，已知的品种包括变种在内有5 0 0多种，分布于地中海，中东，非洲，美洲，中国，日本等地区。在中国，芦荟主要生长于广东、海南、广西、福建，云南和四川等地，称为华芦荟。芦荟具有较强的抗感染、杀菌能力，并能促进血液循环和新陈代谢。芦荟中含有一种能分解生物体内有害物质的成分和多种高蛋白氨基酸物质，因而具有保健的功效，它在保健营养品上的运用正得到越来越多人的青睐和认可。但是单一的以芦荟为原料的食品不符合人们的饮食口味，因此很难被人们所接受，且营养成分较为单一。如果以芦荟为主，配以花生仁、核桃仁等多种营养物质，不仅能达到保健的功效，而且也便于人们饮用。
发明内容
本发明的目的是提供一种含有芦荟保健成分，具有健脑益智、润肌泽肤、改善体质功能，集强身健体、防病保健和美容食用于一体的饮料食品。
一种芦荟饮料，其特征在于：由以下成分混合而成：芦荟肉15—20％，花生仁2—4％，核桃仁2—4％，桂花提取液2—3%，红枣1—3％，枸杞子0.5—l％，白糖3—5％，蛋白糖0.05—0.1％，乙基麦芽酚适量，稳定剂适量，余量为水。
将上述原料经浸泡、去皮、打浆、精磨、过滤然后调配混合；
加入辅料进一步混合，然后经均质、灌装、灭菌、检验后即为成品。
有益效果
本发明具有如下优点：本发明将芦荟及其他保健成分对人体有益的成分有效的溶解在人们日常饮用食品中，从而通过饮用食品达到健脑益智、润肌泽肤、改善体质、防病保健和美容的功效。本发明不仅为人们提供了一种新型保健食品，也为芦荟的药用保健价值的利用开辟了一种新的途径。经初步食用试验，常饮本发明的芦荟饮料，能强化大脑的记忆能力，能强化胃肠功能，增强体质，改善体力，防治感冒，提高人体细胞的免疫功能，具有抗病和抗衰老的效果；还可提高皮肤的细润程度，使皮肤更加光泽和防皱去皱，并能有效地预防肿瘤病变，提高人体抗癌免疫能力。
具体实施方式
实施例一
芦荟肉15％，花生仁2％，核桃仁4％，桂花提取液2%，红枣3％，枸杞子1％，白糖5％，蛋白糖0.1％，乙基麦芽酚适量，稳定剂适量，余量为水。
实施例二
芦荟肉20％，花生仁4％，核桃仁2％，桂花提取液3%，红枣3％，枸杞子1％，白糖5％，蛋白糖0.1％，乙基麦芽酚0.002％，稳定剂0．25％，余量为水。
实施例三
芦荟肉18％，花生仁3％，核桃仁3％，桂花提取液2%，花生仁3％，核桃仁3％，红枣2％，枸杞子0．8％，白糖4％，蛋白糖0．08％，乙基麦芽酚0.002，稳定剂0.25%，余量为水。
本发明的芦荟饮料的制作方法，其特征在于按以下步骤操作：
（1）原辅料配比：
原料：芦荟肉15—20％，花生仁2—4％；核桃仁2—4％，桂花提取液2%，红枣l—3％，枸杞子0．5—1％；
辅料：白糖3—5％，蛋白糖0．05—0．1％，乙基麦芽酚0．002％，稳定剂0．25％，余量为水；
（2）将上述原料经浸泡、去皮、打浆、精磨、过滤然后调配混合；
（3）加入辅料进一步混合，然后经均质、灌装、灭菌、检验后即为成品。
具体各种原料要经过初步制备成浆料才可用于配制。下面是各种原料的制浆过程。
芦荟肉：选用二年生新鲜肥厚的大叶，洗净去皮留肉，放入不锈钢容器中，用95—100℃的水烫烧1 O—20分钟，冲洗干净，按1：6的比例兑水打浆，用胶体磨精磨，250目筛过滤后待用。
花生仁：挑选干净新鲜无霉变、无虫蛀籽粒饱满的花生仁，焙烘至7—8成熟，冷却去皮，用35—40℃的温水浸泡8—15小时，以无硬心出浆率高为佳；将浸泡好的花生仁彻底冲洗干净，按1：10比例兑水，加热到85—90℃，持续
8—1 5分钟，打浆，胶体磨精磨，经250目筛过滤待用。
核桃仁：挑选干净新鲜无霉变、无虫蛀饱满的干核桃仁，焙烘至7—8成熟，冷却去皮，用35—40℃的温水浸泡8—15小时，以无硬心出浆率高为佳；将浸泡好的核桃仁冲洗干净，按1：10比例兑水，加热到85—90℃，持续lO—15分
钟，打浆，胶体磨精磨，经250目筛过滤待用。
桂花提取液：选择当季新鲜桂花，洗净后烘干，按1：5比例兑水，加热到100℃，持续5—10分钟，蒸馏，提纯，过滤获得桂花提取液。
红枣、枸杞子：选用新鲜无霉变、无虫蛀个大饱满的红枣(去核)和枸杞子，洗净后用25—30℃的温水浸泡3—5小时，以无硬心出浆率高为佳；将浸泡好的红枣、枸杞子各自按1：10比例兑水，加热到85—90℃，持续5—10分钟，打浆，胶体磨精磨，经250目筛过滤待用。
调配均质：将辅料白糖、蛋白糖、复合甜味素、乙基麦芽酚、稳定剂、加入到纯净水中与上述各种原料浆液调配。将均质后的芦荟饮料灌装后封盖，经110℃杀菌20分钟或采用超高温瞬时灭菌，经无菌灌装后检验出厂。
所用浸泡器具应使用陶瓷器皿或不锈钢器皿。
Claims (1)
1.一种芦荟饮料，其特征在于：由以下成分混合而成：芦荟肉15—20％，花生仁2—4％，核桃2—4％，桂花提取液2—3%，红枣1—3％，枸杞子0.5—1％，白糖3—5％，蛋白糖0.05—0.1％，乙基麦芽酚适量，稳定剂适量，余量为水；
上述组份经浸泡、去皮、打浆、精磨、过滤然后调配混合，然后经均质、灌装、灭菌制得。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077439A (zh) * | 2015-08-14 | 2015-11-25 | 沈凯 | 一种芦荟保健饮品 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077439A (zh) * | 2015-08-14 | 2015-11-25 | 沈凯 | 一种芦荟保健饮品 |
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