CN103948112A - 一种枸杞菊花功能饮料及制作方法 - Google Patents
一种枸杞菊花功能饮料及制作方法 Download PDFInfo
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- CN103948112A CN103948112A CN201410192024.1A CN201410192024A CN103948112A CN 103948112 A CN103948112 A CN 103948112A CN 201410192024 A CN201410192024 A CN 201410192024A CN 103948112 A CN103948112 A CN 103948112A
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- chrysanthemum
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- matrimony vine
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Abstract
本发明涉及一种枸杞菊花功能饮料及制作方法，属于食品饮料加工技术领域。本发明的枸杞菊花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，并且在煎煮过程中加入特定量柠檬片。采用本发明的方法制备的枸杞菊花功能饮料不仅具备清肝明目、清热祛火、降脂降压、润肠排毒、缓解眼睛干涩以及视疲劳，对眼睛有明显的保护作用；适用于肝火旺盛引起的易怒、焦躁等症，对电脑辐射有缓解的功效。而且具备色泽亮丽、气味独特、稳定性好的优势。另外，本发明的制作方法，工艺简单；市场前景好。
Description
技术领域
本发明涉及一种枸杞菊花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
随着经济、现代医学和食品科学的发展，人们越来越重视具有营养保健作用的食品。学生族及工作族，因工作与学习的需要，每天必须长时间打电脑、伏案写字、画图等，过度使用眼力，造成眼睛酸涩、疲劳、怕光、视力衰退等问题；加之工作学习压力较大、长时间久坐、缺乏运动，常会产生肝火旺盛、易怒、焦躁、高血压高血脂等症状。因此，开发一种能够清肝明目、清热祛火、降脂降压、润肠排毒、缓解眼睛干涩以及视疲劳的保健饮料，具有广阔的市场前景。
枸杞：为茄科植物宁夏枸杞Lycium barbarum L.的干燥成熟果实，2010版中国药典规定宁夏枸杞为中药枸杞的药典品种，其味甘、性平；归肝、肾、肺经;补肝肾，益精明目；质润气和，可升可降；用于虚劳精亏，腰膝酸痛，眩晕耳鸣，阳萎遗精，内热消渴，血虚萎黄，目昏不明。枸杞在夏、秋二季果实呈红色时采收，热风烘干，除去果梗，或晾至皮皱后，晒干，除去果梗。一等枸杞的总糖量为39.5%，包括还原糖、果糖、蔗糖、醛基糖，其主要活性成分是枸杞多糖，含量在5.43%—8.23%；枸杞含19种氨基酸（其中8种必需氨基酸），总量为9.14%，其中牛磺酸是目前唯一报道含有该成分的植物，含量达0.205%—0.689%；枸杞含有大量微量元素，包括与抗衰老有关的锌、铁、铜、锗，与防治冠心病有关的锰、镁、钙、钾等；枸杞胡萝卜素的含量为19.61mg/100g，几乎是所有食品中含量最高的，还含有大量VC、硫胺素、核黄素、烟酸烟酰胺、B族维生素、VE、VD等；此外枸杞还含有甘氨酸甜菜碱、颠茄碱、天仙子胺、亚油酸、亚麻酸、谷醇、胆醇、菜油醇、豆醇、2,4-乙叉基胆醇、2,4-乙叉基胆-7-烯醇、硝酸盐、草酸钙及一些挥发性成分。
枸杞含有丰富的营养物质，因此枸杞也具有多种药用功效。现代药理研究表明，枸杞有提高机体免疫力的作用，可以补气强精、滋补肝肾、抗衰老、抗疲劳、止消渴、暖身体、抗肿瘤的功效。枸杞具有降低血压，血脂和血糖的作用，能防止动脉结业证样硬化，保护肝脏，抑制脂肪肝，促进肝细胞再生，补肾排毒，保护生殖系统。另外，枸杞还能起到抗辐射、排毒养颜、美白、健脑的作用。
菊花：为菊科植物菊Chrysanthemum morifolium Ramat.的干燥头状花序。9～11月花盛开时分批采收，阴干或焙干，或熏、蒸后晒干。药材按产地和加工方法不同，分为“亳菊”、“滁菊”、“贡菊”、“杭菊”。菊花，味甘，性苦、微寒；归肺、肝经；散风清热，平肝明目，清热解毒。用于风热感冒，头痛眩晕，目赤肿痛，眼目昏花，疮痈肿毒。菊花含有的化学成分包括挥发油类、氨基酸类、微量元素类、有机酸及其酯类、并含有多种黄酮及其苷类。其中挥发油部分和黄酮类化合物是菊花的主要有效成分。黄酮类化合物，主要包括芹菜素、木犀草素、懈皮素、刺槐素、5-羟-3,4,6,7-四甲氧基黄酮、棉花皮素五甲醚、黄芩苷等；菊花的挥发油主要包括脂肪族类、单萜、倍半萜及其含氧衍生物；菊花含有Mg、Fe、Ca、Zn、Mn、Cu等丰富的微量元素，并含有5种人体必需的氨基酸、8种药用氨基酸和4种增香剂氨基酸，菊花还含有绿原酸、鞣花蒜、棕榈酸、奎宁酸、腺嘌呤、胆碱、菊苷、维生素等。
菊花里含有丰富的维生素A，是维护眼睛健康的重要物质。菊花茶能让人头脑清醒、双目明亮，特别对肝火旺、用眼过度导致的双眼干涩有较好的疗效，经常觉得眼睛干涩的电脑族，多喝些菊花茶有利无害。菊花含有的挥发性芳香物质以及黄酮类、氨基酸等有效成分，具有生津止渴、清热解毒等功效；能够降压、扩张冠状动脉血流量的作用，被称为长寿花、抗衰老之花。菊花是保健饮料和临床用药的重要原料，具有疏风清热、平肝名目的功效。目前发现其主要药理作用有抗菌消炎、解热降压、影响心脑血管系统及胆固醇代谢、抗衰老、抗诱变、抗肿瘤等。
根据中药配伍理论，菊花和枸杞配合在一起，一清一补，标本兼顾；清肝明目、清热祛火、降脂降压、润肠排毒、缓解眼睛干涩以及视疲劳，对眼睛有明显的保护作用。适用于肝火旺盛引起的易怒、焦躁等症，对电脑辐射有缓解的功效，是上班族、电脑族、手机族必备的茶饮。目前，最为常见的为枸杞菊花茶，是将枸杞和菊花按照1:1的质量比配合后用热水浸泡，然后加入适量冰糖而成。众所周知，菊花和枸杞都有其特殊的气味，并不能被所有人接受。采用上述直接浸泡的方式所制备的枸杞菊花茶，枸杞和菊花的特殊气味并没有相互抵消，而是同时具备菊花和枸杞的特殊气味；不容易被接受。
发明内容
本发明的目的在于提供一种没有明显的菊花和枸杞的特殊气味，但又具备枸杞和菊花的保健功效的枸杞菊花功能饮料。
备注：本发明所述的菊花和枸杞均是指中药材，干品。
本发明的枸杞菊花功能饮料的制作方法，包括下述步骤：
a. 取12.5重量份的菊花加入200重量分的水，浸泡50-120后分钟后过滤，取滤渣和滤液A；
b. 取37.5重量份的枸杞加50重量份水打浆，得枸杞浆；
c. 滤渣和枸杞浆加800重量分的水，加热至沸腾后煎煮7-9分钟，加入0.5-0.8重量份柠檬片继续煎煮2-3min，然后过滤，得滤液B；
d. 将滤液A和滤液B合并后离心，取上层液；
e．将上层液加水稀释至20倍，每1000重量份稀释液中加入30重量份的冰糖和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；
所述柠檬片为干品。
上述制作方法，浸泡时间优选为50-120min，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60min；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，加入柠檬片之前的煎煮时间优选为8min，柠檬片的用量优选为0.6重量份；加入柠檬片之后的煎煮时间优选为2min。在此条件下，所得产品的色泽、口感、香气、稳定性最好。
本发明还提供了采用上述方法制备的枸杞菊花功能饮料。
有益效果
本发明的枸杞菊花功能饮料，其色泽亮丽、气味独特、稳定性好。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1-16
采用下述步骤，其中T1，T2，T3，M按照表1进行取值。
a. 取12.5kg的菊花置于煎煮容器内，加入200L的矿泉水，浸泡T1分钟，然后过滤；保留滤渣及滤液；
b. 取37.5kg的枸杞加入50kg矿泉水置于打浆机内破碎，得枸杞浆；
c. 将步骤a的滤渣和步骤2的枸杞浆置于煎煮容器内，加入800L的矿泉水，加热至沸腾后煎煮T2分钟，加入M重量份柠檬片继续煎煮T3，然后过滤，得滤液；
d. 将步骤a所得滤液和步骤c所得滤液合并，然后离心，取上层液；
e．将上层液加矿泉水稀释得稀释液，稀释液的体积是上层液的20倍；然后每升稀释液中加入30kg的冰糖和0.5kg的山梨酸钾；
f. 灭菌灌装，得产品。
对比例1
a. 取12.5kg的菊花置于煎煮容器内，加入200L的矿泉水，浸泡60分钟，然后过滤；保留滤渣及滤液；
b. 取12.5kg的枸杞加入17kg矿泉水置于打浆机内破碎，得枸杞浆；
c. 将步骤a的滤渣和步骤2的枸杞浆置于煎煮容器内，加入800L的矿泉水，加热至沸腾后煎煮8分钟，加入0.6重量份柠檬片继续煎煮2min，然后过滤，得滤液；
d. 将步骤a所得滤液和步骤c所得滤液合并，然后离心，取上层液；
e．将上层液加矿泉水稀释得稀释液，稀释液的体积是上层液的20倍；然后每升稀释液中加入30kg的冰糖和0.5kg的山梨酸钾；
f. 灭菌灌装，得产品。
对比例2
a. 取12.5kg的菊花置于煎煮容器内，加入200L的矿泉水，浸泡60分钟，然后过滤；保留滤渣及滤液；
b. 取37.5kg的枸杞加入50kg矿泉水置于打浆机内破碎，得枸杞浆；
c. 将步骤a的滤渣、步骤2的枸杞浆和0.6kg的柠檬片置于煎煮容器内，加入800L的矿泉水，加热至沸腾后煎煮10分钟，然后过滤，得滤液；
d. 将步骤a所得滤液和步骤c所得滤液合并，然后离心，取上层液；
e．将上层液加矿泉水稀释得稀释液，稀释液的体积是上层液的20倍；然后每升稀释液中加入30kg的冰糖和0.5kg的山梨酸钾；
f. 灭菌灌装，得产品。
对比例3
a. 取12.5kg的菊花置于煎煮容器内，加入200L的矿泉水，浸泡60分钟，然后过滤；保留滤渣及滤液；
b. 取37.5kg的枸杞加入50kg矿泉水置于打浆机内破碎，得枸杞浆；
c. 将步骤a的滤渣和步骤2的枸杞浆置于煎煮容器内，加入800L的矿泉水，加热至沸腾后煎煮10分钟，然后过滤，得滤液；
d. 将步骤a所得滤液和步骤c所得滤液合并，然后离心，取上层液；
e．将上层液加矿泉水稀释得稀释液，稀释液的体积是上层液的20倍；然后每升稀释液中加入30kg的冰糖和0.5kg的山梨酸钾；
f. 灭菌灌装，得产品。
对比例4
取12.5g菊花和12.5g枸杞，加400ml水煎煮10min，然后加入适量12g冰糖即可；其颜色为浅黄色。
质量感官评价
由20名经过训练的感官评价员对实施例1-16及对比例1-2制备的产品进行质量感官评价；评价结果如表1。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、气味和体态。其中，色泽以鲜艳、明亮的红色为最易接受；气味以没有明显菊花特殊气味、枸杞特殊气味为最易接受；体态以放置6个月颜色无明显变化为最易接受。
表1
| T1 / min | T1/min | T1/min | M/kg | 色泽 | 气味 | 体态 | |
| 实施例1 | 60 | 8 | 2 | 0.6 | 6.8 | 6.8 | 6.8 |
| 实施例2 | 50 | 8 | 2 | 0.6 | 6.6 | 6.7 | 6.7 |
| 实施例3 | 120 | 8 | 2 | 0.6 | 6.7 | 6.7 | 6.8 |
| 实施例4 | 60 | 7 | 2 | 0.6 | 6.6 | 6.6 | 6.8 |
| 实施例5 | 60 | 9 | 2 | 0.6 | 6.7 | 6.6 | 6.7 |
| 实施例6 | 60 | 8 | 3 | 0.6 | 6.5 | 6.7 | 6.7 |
| 实施例7 | 60 | 8 | 2 | 0.5 | 6.6 | 6.5 | 6.6 |
| 实施例8 | 60 | 8 | 2 | 0.8 | 6.6 | 6.6 | 6.7 |
| 实施例9 | 125 | 8 | 2 | 0.6 | 6.4 | 6.3 | 6.6 |
| 实施例10 | 45 | 8 | 2 | 0.6 | 6.5 | 6.3 | 6.5 |
| 实施例11 | 60 | 10 | 2 | 0.6 | 6.1 | 6.2 | 6.5 |
| 实施例12 | 60 | 6 | 2 | 0.6 | 6.5 | 6.3 | 6.4 |
| 实施例13 | 60 | 8 | 4 | 0.6 | 6.1 | 6.2 | 6.5 |
| 实施例14 | 60 | 8 | 2 | 0.9 | 5.8 | 5.9 | 6.3 |
| 实施例15 | 60 | 8 | 2 | 0.5 | 6.0 | 5.8 | 6.2 |
| 实施例16 | 120 | 10 | 4 | 0.9 | 5.8 | 5.2 | 6.0 |
| 对比例1 | 5.7 | 4.7 | 6.1 | ||||
| 对比例2 | 4.2 | 4.5 | 5.9 | ||||
| 对比例3 | 6.0 | 2.3 | 4.6 | ||||
| 对比例4 | 3.0 | 2.6 | 4.6 |
对表1的数据进行分析可以得出，改变制作方法，增加菊花冷水浸取步骤和枸杞打浆的步骤，能有效改变产品的色泽，但是打浆后的枸杞其气味更加浓郁，从使产品的枸杞气味更加浓郁（如对比例3）。所以，仅增加菊花的浸取步骤和枸杞的打浆步骤并不能改变产品的气味。为此，加入了柠檬片；实验发现，柠檬片的加入时机不同，所制备的产品的色泽、气味不同，如果加入的时机不合适，不仅不能明显改善其气味，而且会使其色泽变差；只有在恰当的时机（本发明所限定的加入时机）加入柠檬片，才能使产品的色泽、气味、稳定性有明显改善。另外，枸杞、菊花、柠檬片的用量，浸取时间、煎煮时间，也会影响产品的色泽、气味和稳定性，只有在本发明限定的条件下，所制备的产品的色泽、气味和稳定性均能达到较高评价。
Claims (5)
1.一种枸杞菊花功能饮料的制作方法，其特征在于，包括下述步骤：
a. 取12.5重量份的菊花加入200重量分的水，浸泡50-120后分钟后过滤，取滤渣和滤液A；
b. 取37.5重量份的枸杞加50重量份水打浆，得枸杞浆；
c. 滤渣和枸杞浆加800重量分的水，加热至沸腾后煎煮7-9分钟，加入0.5-0.8重量份柠檬片继续煎煮2-3min，然后过滤，得滤液B；
d. 将滤液A和滤液B合并后离心，取上层液；
e．将上层液加水稀释至20倍，每1000重量份稀释液中加入30重量份的冰糖和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；
所述柠檬片为干品。
2.根据权利要求1的制作方法，其特征在于，浸泡时间为50-120min。
3.根据权利要求2的制作方法，其特征在于，浸泡时间为60min。
4.根据权利要求1的制作方法，其特征在于，加入柠檬片之前的煎煮时间为8min，柠檬片的用量为0.6重量份；加入柠檬片之后的煎煮时间为2min。
5.一种权利要求1-4中任意一项所述方法制备的枸杞菊花功能饮料。
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