CN103876223A - 刺五加果饮料及其制备方法 - 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable 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
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明涉及一种保健饮料，即刺五加果饮料及其制备方法。它是下述原料按重量比制成，刺五加果：柠檬酸：砂糖：蜂蜜：山梨酸钾：依地酸二钠=50:0.5:10:70:0.25:0.5，加水至1000ml。有效开发利用了刺五加干果。处方中加入了金属离子络合剂依地酸二钠，可有效避免金属离子对刺五加果实中色素中花色苷类成分的氧化催化作用，有效提高产品的稳定性。采用超声提取工艺提取刺五加果实的有效成分，板框过滤，0.22μm滤膜过滤除菌，可避免常规工艺中刺五加果实经热灭菌处理而造成的刺五加香气物质的挥发及由于加热造成的浓重焦糖味道，保持了刺五加果固有的香气成分，有利于工业化生产。
Description
技术领域
本发明涉及一种保健饮料，即刺五加果饮料及其制备方法。
背景技术
刺五加（Acanthopanax sessiliflorus）,又名五加参，为五加科（Araliaceae）五加属多年生落叶灌木。刺五加的自然资源主要集中分布在我国辽宁、吉林和黑龙江的东部地区，河北、山西等省份也有零星分布，自然储量约2万亩。与我国东北毗邻的朝鲜、俄罗斯远东地区也有自然分布。为五加科五加属的药食两用植物,刺五加的根、茎、叶、果都可以食用，在产地民间有着悠久的食用习俗，其嫩茎既是辽东人们习食的最佳山野菜之一,又是新型的保健性食品的极好原料。刺五加嫩茎营养丰富，含有类黄酮、糖、钙、维生素C、维生素B2、钠、铁及锌、锰等微量元素。刺五加可增强机体非特异性防御能力，除具有免疫调节、抗肿瘤、抗衰老、抗辐射、抗损伤及抗疲劳的作用外，还可治疗心脑血管疾病、糖尿病、神经衰弱、高血压，增强机体免疫等作用，刺五加果实在民间作为镇定安神药被广泛应用，东北刺五加果能增加睡眠，可缓解心悸、健忘、乏力等症状，作用与人参相似。
近年来，人们根据刺五加嫩茎、叶、根皮的原料特点开展了鲜品收获保鲜、贮藏加工技术及以刺五加酿酒、制果汁、制茶的工艺研究，开发出五加茶、五加果汁、刺五加口服液等保健产品。目前已经已通过发酵法对新鲜刺五加果实原汁进行发酵，制得了刺五加果酒等产品，但对其研究还不够深入。而且刺五加鲜果具有季节性，储存不方便。刺五加作为东北的地道药材，长白山山区广泛分布，刺五加果实长期得不到有效利用，造成了极大浪费，所以有必要对以刺五加干果为原料开发系列产品，以期有效地开发和利用这一长白山野生资源。
发明内容
本发明的目的是针对上述不足而提供一种原料广泛，刺五加香味浓郁的刺五加果饮料及其制备方法。
本发明的技术解决方案是：刺五加果饮料，它是下述原料按重量比制成，原料的比例为：刺五加果：柠檬酸：砂糖：蜂蜜：山梨酸钾：依地酸二钠=（50-100）:（0.3-2）:（0-70）:（ 30-100）:（0.1-0.5）：（0.1-0.9），加水至1000ml。优选最终比例为：刺五加果：柠檬酸：砂糖：蜂蜜：山梨酸钾：依地酸二钠=50:0.5:10:70:0.25：0.5，加水至1000ml。工业化生产时用料可以同比例扩大。
刺五加果饮料的制备方法，其步骤如下：将刺五加果用其加水总量的10-50 %的水浸泡后，室温下30-40兆赫下超声提取时间为20-90min，然后加足处方水量，在50-85℃温度下保温2-4小时，加入蜂蜜和山梨酸钾，室温自然沉降24小时后，加入柠檬酸、依地酸二钠和砂糖，板框过滤，0.22μm滤膜过滤后，无菌封装，制得刺五加果饮料。超声提取提取效率高，能有效成分将在短时间内充分提取出来。板框过滤可避免常规工艺中刺五加果实经热灭菌处理而造成的刺五加香气物质的挥发及由于加热造成的浓重焦糖味道，保持了刺五加果固有的香气成份，有利于工业化生产。防腐剂可以是山梨酸钾、焦亚硫酸钠等一些常用的防腐剂。所用的刺五加果为刺五加鲜果或刺五加干果，优选为野生刺五加成熟果实。
优选制备方法：将刺五加果用其加水总量的30 %的水浸泡后，室温下35兆赫下超声提取时间为60min，然后加足处方水量，在80℃温度下保温3小时，加入蜂蜜和山梨酸钾，室温自然沉降24小时后，加入柠檬酸、砂糖，板框过滤，0.22μm滤膜过滤后，无菌封装，制得刺五加果饮料。
饮料特点是：颜色为紫黑色澄清透明的液体，保留了刺五加果固有的香气味道，口感酸甜适中。
本发明的优点是：1、以长白山野生刺五加果为原料，有效开发利用了刺五加干果。2、处方中加入了金属离子络合剂依地酸二钠，可有效避免金属离子对刺五加果实中色素中花色苷类成分的氧化催化作用，有效提高产品的稳定性，可保证产品在2年有效期内未发生颜色变化。3、采用超声提取工艺可提高刺五加果实的有效成分的提取效率，板框过滤，0.22μm滤膜精滤，可除去果肉在提取过程中聚集的小粒子，这些小粒子在饮料放置过程总易聚结而沉降分层，常规工艺制备的刺五加饮料室温下放置30天下就出现了沉淀现象，而0.22μm滤膜过滤后放置1年时间内仍能保持良好的稳定性。同时0.22μm滤膜可达到除菌效果，可避免常规工艺中刺五加果实经热灭菌处理而造成的刺五加香气物质的挥发及由于加热造成的浓重焦糖味道，保持了刺五加果固有的香气成份，有利于工业化生产。
下面将结合实施例对本发明的实施方式作进一步详细描述。
具体实施方式
实施例1
刺五加果饮料，由以下重量原料制成：刺五加干燥果实50g，柠檬酸0.5g，砂糖10g，蜂蜜70ml，山梨酸钾0.25g，依地酸二钠0.5g，水1000ml。
制备方法：取长白山区野生刺五加干燥果实50g，用300ml水浸泡12小时后，室温下35兆赫超声提取1小时，加水至1000ml，80℃下保温3小时，加入70 ml蜂蜜和0.25g 山梨酸钾，搅拌溶解混匀后，室温放置24小时，然后加入0.5g柠檬酸、0.5g依地酸二钠和10g白砂糖，初滤后，用水补足至1000ml，板框过滤，0.22μm滤膜过滤后，在局部万级洁净区下无菌封装后，每瓶灌装100ml，贴标，装箱，制得刺五加果饮料。
实施例2
刺五加果饮料，由以下份数原料制成：刺五加新鲜果实90g，柠檬酸0.5g，砂糖10g，蜂蜜70ml，山梨酸钾0.25g，依地酸二钠0.5g，水1000ml。
制备方法：取长白山区野生刺五加新鲜果实90g，搅拌机捣碎，用300ml水浸泡12小时后，室温下35兆赫超声提取1小时，加水至1000ml，80℃下保温3小时，加入70 ml蜂蜜和0.25g 山梨酸钾，搅拌溶解混匀后，室温放置24小时，然后加入0.5g柠檬酸、0.5g依地酸二钠和10g白砂糖，初滤后，用水补足至1000ml，板框过滤，0.22μm滤膜过滤后，在局部万级洁净区下无菌封装后，每瓶灌装100ml，贴标，装箱，制得刺五加果饮料。
实施例3
刺五加果饮料，由以下份数原料制成：刺五加新鲜果实90g，柠檬酸0.6g，砂糖20g，蜂蜜60ml，山梨酸钾0.25g，依地酸二钠0.5g，水1000ml。
制备方法：取长白山区野生刺五加新鲜果实90g，搅拌机捣碎，用300ml水浸泡12小时后，室温下35兆赫超声提取1.5小时，加水至1000ml，80℃下保温3小时，加入60 ml蜂蜜和0.25g 山梨酸钾，搅拌溶解混匀后，室温放置24小时，然后加入0.6g柠檬酸、0.5g依地酸二钠和20g白砂糖，初滤后，用水补足至1000ml，板框过滤，0.22μm滤膜过滤后，在局部万级洁净区下无菌封装后，每瓶灌装100ml，贴标，装箱，制得刺五加果饮料。
Claims (5)
1.一种刺五加果饮料，其特征在于由以下重量比原料制成：刺五加果：柠檬酸：砂糖：蜂蜜：山梨酸钾：依地酸二钠=50-100 : 0.3-2 : 0-70 : 30-100 : 0.1-0.5 ：0.1-0.9，加水至1000ml。
2.按照权利要求1所述的刺五加果饮料，其特征在于由以下重量比原料制成：刺五加果：柠檬酸：砂糖：蜂蜜：山梨酸钾：依地酸二钠=50:0.5:10:70:0.25：0.5，加水至1000ml。
3.如权利要求1或2所述的刺五加果饮料的制备方法，其特征在于步骤如下：将刺五加果用其加水总量的10-50 %的水浸泡后，室温下30-40兆赫下超声提取时间为20-90min，然后加足处方水量，在50-85℃温度下保温2-4小时，加入蜂蜜和山梨酸钾，室温自然沉降24小时后，加入柠檬酸、砂糖，板框过滤，0.22μm滤膜过滤后，无菌封装，制得刺五加果饮料。
4.如权利要求3所述的刺五加果饮料的制备方法，其特征在于步骤如下：将刺五加果用其加水总量的30 %的水浸泡后，室温下35兆赫下超声提取时间为60min，然后加足处方水量，在80℃温度下保温3小时，加入蜂蜜和山梨酸钾，室温自然沉降24小时后，加入柠檬酸、砂糖，板框过滤，0.22μm滤膜过滤后，无菌封装，制得刺五加果饮料。
5.如权利要求3所述的刺五加果饮料的制备方法，其特征在于步骤如下：原料制成：刺五加干燥果实50g，柠檬酸0.5g，砂糖10g，蜂蜜70ml，山梨酸钾0.25g，依地酸二钠0.5g，水1000ml；取长白山区野生刺五加干燥果实50g，用300ml水浸泡12小时后，室温下35兆赫超声提取1小时，加水至1000ml，80℃下保温3小时，加入70 ml蜂蜜和0.25g 山梨酸钾，搅拌溶解混匀后，室温放置24小时，然后加入0.5g柠檬酸、0.5g依地酸二钠和10g白砂糖，初滤后，用水补足至1000ml，板框过滤，0.22μm滤膜过滤后，在局部万级洁净区下无菌封装后，每瓶灌装100ml，贴标，装箱，制得刺五加果饮料。
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| CN104223300A (zh) * | 2014-09-18 | 2014-12-24 | 哈药集团三精制药股份有限公司 | 一种缓解体力疲劳和改善睡眠的口服液及其制备方法 |
| CN107751697A (zh) * | 2017-11-01 | 2018-03-06 | 江西理工大学 | 小球藻精藻蓝蛋白功能饮品制备方法 |
| CN107836613A (zh) * | 2017-11-01 | 2018-03-27 | 江西理工大学 | 小球藻生长因子螺旋藻多糖功能饮品制备方法 |
| CN114287540A (zh) * | 2021-12-15 | 2022-04-08 | 浙江森宇有限公司 | 一种天然风味饮料的生产方法 |
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| CN107751697A (zh) * | 2017-11-01 | 2018-03-06 | 江西理工大学 | 小球藻精藻蓝蛋白功能饮品制备方法 |
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| CN114287540A (zh) * | 2021-12-15 | 2022-04-08 | 浙江森宇有限公司 | 一种天然风味饮料的生产方法 |
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