CN103932334A - 一种玫瑰山楂功能饮料及制作方法 - Google Patents
一种玫瑰山楂功能饮料及制作方法 Download PDFInfo
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Abstract
本发明涉及一种玫瑰山楂功能饮料及制作方法，属于食品饮料加工技术领域。本发明的玫瑰山楂功能饮料的制作方法：包括冷水浸取、合并煎煮、离心、稀释步骤，并加入适量抗坏血酸和山梨酸钾。采用本发明的方法制备的玫瑰山楂功能饮料不仅富含黄酮类、维生素C、胡萝卜素、微量元素等物质，能够增强机体免疫力，改善内分泌，促进脂肪消化，消除疲劳。而且具备色泽呈鲜艳明亮的玫红色，能够充分引起消费者的注意及食欲；其颜色稳定，不会发生变化；其玫瑰花香浓郁、味道好，没有酸涩味，保质期长的优点。
Description
技术领域
本发明涉及一种玫瑰山楂功能饮料及制作方法，属于食品饮料加工技术领域。
背景技术
近年来，随着生活条件的改善，我国人均体重逐年增加，截止到2013年，中国人均体重3年内增加了2斤多，20-69岁人群超重、肥胖人数比例分别为34.4%和12.7%。这与高油、高脂、高糖饮食有关。肥胖是健康长寿的大敌，易发冠心病及高血压、肝胆病变、内分泌失调和多种代谢类疾病。因此开发一种辅助锻炼减肥所用的功能饮料，有着广阔的市场前景。
山楂：又名山里红，蔷薇科山楂属;主产于山东、河南、江苏、浙江等地。核果类水果，核质硬，果肉薄，味微酸涩。山楂性微温，味酸甘，入脾、胃、肝经，有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后枕痛、恶露不尽、小儿乳食停滞等，均有疗效。山楂的主要成分是黄酮类物质，对心血管系统有明显的药理作用；到2012年，从山楂中分离的黄酮成分有30 余种，主要有含碳键的黄酮苷类、黄酮醇及其苷类、双氧黄酮苷类、聚合黄酮类。另一类较为重要的成分是三萜类物质，有强心、增加冠脉血流、改善血流循环等重要作用。此外，山楂中含有绿原酸(chlorogenic acid)、咖啡酸、山楂酸( crataegolic acid)、齐菊果酸、槲皮素、熊果酸、齐墩果酸、金丝桃甙(hyperin)、表儿茶精(epicatechin)、鞣质、鞣酐、胆碱、乙酰胆碱、β谷甾醇、胡萝卜素及大量Vit C 等。山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成，能增强机体的免疫力，有防衰老、抗癌的作用。山楂含有脂肪酶，能促进脂肪消化，并能增加胃消化酶的分泌，促进消化；对胃肠功能具有一定调节作用。
玫瑰花：为蔷范科植物玫瑰初放的花。含挥发油(玫瑰油)约0.03%，主要成分为香茅醇、牻牛儿醇、橙花醇、丁香油酚、苯乙醇等。香茅醇含量可达60%，牻牛儿醇含量次于香茅醇，橙花醇为5～10%，丁香油酚和苯乙醇约各为1%。挥发油又含壬醇、苯甲醇、芳樟醇、乙酸苯乙酯。此外，还含槲皮甙、苦味质、鞣质、脂肪油、有机酸(没食子酸)、红色素、黄色素、蜡质、β-胡萝卜素等。玫瑰花，气芳香浓郁，味微苦涩；性温，味甘、微苦，归肝、脾经；功能主治：行气解郁，和血，止痛；用于肝胃气痛，食少呕恶，月经不调，跌扑伤痛；用法用量：内服：煎汤，3～10g；浸酒或泡茶饮。另外，玫玫瑰花含丰富的维生素A、C、B、E、K，以及单宁酸，改善内分泌失调，对抗自由基，抗衰老，并能消除疲劳和促进伤口愈合；能够温养心肝血脉，舒发体内郁气，起到镇静、安抚、抗抑郁的作用。
根据中药配伍理论，二者可以同用。目前，最为常见的为山楂玫瑰花茶，是将玫瑰和山楂按照1:1的质量比配合后用热水浸泡而成。但是采用这种方式制备的山楂玫瑰花茶的质量感官评价得分低；具体来说，色泽呈褐色，且颜色不稳定，从浅褐色逐渐变为深褐色；玫瑰花香气寡淡，味道差、呈酸涩味。
发明内容
本发明的目的在于，提供一种质量感官评价得分高的玫瑰山楂功能饮料及制作方法。
备注：本发明所述的玫瑰花和山楂均是指中药材，干品。
本发明的玫瑰山楂功能饮料的制作方法：
a.取25重量份的玫瑰花和25重量份的山楂，加200重量份水浸泡0.1-2h，过滤；取滤渣及滤液A；
b．滤渣加800份水，加热至沸腾后煎煮10-15分钟，过滤，取滤液B；
c. 合并滤液A和滤液B后离心，取上层液；
d．将上层液用水稀释至20倍，得稀释液；每1000重量份稀释液加入1重量份抗坏血酸和1/2重量份的山梨酸钾；得产品；
所述水为纯净水、矿泉水或凉开水。
上述制作方法，浸泡时间优选为30-60min；在此浸泡时间范围内，所得产品的质量感官评价综合得分较高。最优选的，浸泡时间为30min；此时，所得产品的质量感官评价综合得分最高。
上述制作方法，煎煮时间，优选为10min；过短，有效成分无法充分溶出，保健效果差；过长，味道、色泽差。
本发明还提供了采用上述制作方法制备的玫瑰山楂功能饮料。该饮料富含黄酮类、维生素C、胡萝卜素、微量元素等物质，能够增强机体免疫力，改善内分泌，促进脂肪消化，消除疲劳。其色泽呈鲜艳明亮的玫红色，能够充分引起消费者的注意及食欲；其颜色稳定，不会发生变化。其玫瑰花香浓郁、味道好，没有酸涩味。保质期长。
有益效果
本发明的玫瑰山楂功能饮料，能促进消化、且具备改善内分泌的功能，产品无毒副作用；色泽鲜艳、明亮、稳定；玫瑰花香气浓郁；无酸涩味；保质期长。本发明的制作方法，工艺简单；市场前景好。
具体实施方式
实施例1
a. 各取1 kg的玫瑰花和1 kg的山楂置于煎煮容器内，加入80L的矿泉水，浸泡0.2小时，用Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入320L的矿泉水，加热至沸腾，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 将步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
实施例2
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入400L的矿泉水，浸泡0.5小时，用Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入1600L的矿泉水，加热至沸腾，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液然后，每1000升稀释液加入2kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
实施例3
a. 各取50 kg的玫瑰花和50 kg的山楂置于煎煮容器内，加入4000L的矿泉水，浸泡1.5小时，用Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入16000L的矿泉水，加热至沸腾，煎煮15分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
实施例4
a. 各取2.5 kg的玫瑰花和2.5 kg的山楂置于煎煮容器内，加入200L的矿泉水，浸泡0.5小时，用Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入800L的矿泉水，加热至沸腾，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
实施例5
a. 各取10 kg的玫瑰花和10 kg的山楂置于煎煮容器内，加入800L的矿泉水，浸泡1小时，用Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入3200L的矿泉水，加热至沸腾，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
对比例1
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入400L的矿泉水，浸泡0.5小时，Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入1600L的矿泉水，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
对比例2
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入400L的矿泉水，浸泡0.5小时，Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入1600L的矿泉水，煎煮15分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
对比例3
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入400L的矿泉水，浸泡0.5小时，Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入1600L的矿泉水，煎煮13分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2.2 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
对比例4
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入400L的矿泉水，浸泡0.5小时，Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入1600L的矿泉水，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入1.8 kg抗坏血酸和1kg山梨酸钾；
e. 灭菌灌装，得产品。
对比例5
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入400L的矿泉水，浸泡0.5小时，Φ180*430的液体过滤袋过滤，保留滤渣及滤液；
b．滤渣加入1600L的矿泉水，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
c. 将步骤a所得滤液和步骤b所得滤液合并，然后离心，取上层液；
d．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入1kg山梨酸钾；
e. 灭菌灌装，得产品。
对比例6
a. 各取5 kg的玫瑰花和5 kg的山楂置于煎煮容器内，加入2000L的矿泉水，煎煮10分钟，用Φ180*430的液体过滤袋过滤，保留滤液；
b. 将滤液离心，取上层液；
c．将上层液用矿泉水稀释至原体积（原体积是指上层液稀释前的体积）的20倍，得稀释液；然后，每1000升稀释液加入2 kg抗坏血酸和1kg山梨酸钾；
d. 灭菌灌装，得产品。
对比例7
各取10g的玫瑰花和10g用400ml煎煮10min，然后过滤，取滤液。滤液呈浅褐色，放置5min后，颜色逐渐变深深褐色。将滤液灭菌装罐得产品。
质量感官评价
由20名经过训练的感官评价员对实施例1-5制备的产品和对比例1-5制备的产品进行质量感官评价。质量感官评价过程中，采用模糊数学中的七度法对评分值进行分析，评语论域为：1.最难接受，2.较难接受，3.稍难接受，4.勉强接受，5.稍易接受，6.容易接受，7.最易接受；评价领域包括：色泽、香气和味道。其中，色泽以鲜艳、明亮的玫红色为最易接受；香气以玫瑰花香浓郁且无异味为最易接受；味道以无酸涩味为最易接受。评价结果如表1：
| 颜色 | 香气 | 味道 | |
| 实施例1 | 6.9 | 6.8 | 6.5 |
| 实施例2 | 6.7 | 6.5 | 6.5 |
| 实施例3 | 6.8 | 6.8 | 6.4 |
| 实施例4 | 6.8 | 6.8 | 6.4 |
| 实施例5 | 6.5 | 6.8 | 6.4 |
| 对比例1 | 6.4 | 6.8 | 6.1 |
| 对比例2 | 5.9 | 6.1 | 6.0 |
| 对比例3 | 6.3 | 6.2 | 5.9 |
| 对比例4 | 6.1 | 6.3 | 5.6 |
| 对比例5 | 4.7 | 6.1 | 5.9 |
| 对比例6 | 5.7 | 3.9 | 6.3 |
| 对比例7 | 3.7 | 4.2 | 5.9 |
。对表1的数据进行分析可以得出，改变制备方法，增加玫瑰花冷水浸取步骤，能有效改善产品的香气，且对产品的色泽有所改善；但是产品的味道没有改善。所以，仅增加玫瑰花冷水浸取步骤后所制备的产品的味道和色泽并不能达到较高要求，仍需改善。经过研究实验发现，加入抗坏血酸能显著改善产品的色泽和味道；但是对香气没有改善。所以，本发明在增加玫瑰花冷水浸取步骤的基础上，进一步添加抗坏血酸，以同时改善产品的色泽、味道和香气。但是，抗坏血酸的用量、浸取时间、煎煮时间，都会对产品产生显著影响；只有在本发明限定的条件下，所制备的产品的色泽、香气和味道均能达到较高评价。
Claims (5)
1.一种玫瑰山楂功能饮料的制作方法，其特征在于：
a.取25重量份的玫瑰花和25重量份的山楂，加200重量份水浸泡0.1-2h，过滤；取滤渣及滤液A；
b．滤渣加800份水，加热至沸腾后煎煮10-15分钟，过滤，取滤液B；
c. 合并滤液A和滤液B后离心，取上层液；
d．将上层液用水稀释至20倍，得稀释液；每1000重量份稀释液加入1重量份抗坏血酸和1/2重量份的山梨酸钾；得产品；
所述水为纯净水、矿泉水或凉开水。
2.根据权利要求1所述的制作方法，其特征在于，浸泡时间为30-60min。
3.根据权利要求2所述的制作方法，其特征在于，浸泡时间为30min。
4.根据权利要求1所述的制作方法，其特征在于，煎煮时间为10min。
5.一种权利要求1-4中任意一项所述方法制备的玫瑰山楂功能饮料。
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| CN112471468A (zh) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | 一种玫瑰花酱制作方法 |
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| CN112471468A (zh) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | 一种玫瑰花酱制作方法 |
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