CN103976428B - 一种清热降火的木瓜饮料 - Google Patents
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Abstract
本发明公开了一种清热降火的木瓜饮料，其由以下重量份原料组成：木瓜浆35～55份，鲜奶2～8份，甜味剂5～10份，中药提取液2～5份，水加至100份。本发明的清热降火的木瓜饮料在制备木瓜浆和中药提取液时，将原料进行酶解，将大分子物质酶解成小分子成分，让饮料的营养成分更容易被人体吸收，饮料中不添加色素、防腐剂，绿色健康，满足人们对饮料安全、营养、健康的高需求。
Description
技术领域
本发明涉及一种饮料技术领域，特别涉及一种清热降火的木瓜饮料。
背景技术
随着生活水平的提高，人们不仅注重食品的味道，更加注重食品的营养和保健功能。因此营养、保健的水果饮料的开发和应用正在迅速拓展。水果饮料的生产量和消费量得到了大幅度提高。市场上各种各样的水果饮料琳琅满目，而水果饮料的调味剂、香味、外观和口感越来越受到消费者的关注。
木瓜，又叫番木瓜，别名木李、榠楂，其果实富含木瓜酵素、木瓜蛋白酶、凝乳蛋白酶、胡萝卜素、蛋白质、果糖、铁、钙、磷、维生素C等多种微量元素及氨基酸，营养丰富、果肉厚实细致、汁水丰多、甜美可口，是一种天然著名的亚热带水果之一。木瓜全年可采，可生食或熟食，具有清热润肺、健脾养胃、丰胸减肥、滋补催乳等功效。
木瓜虽然功效营养丰富，但是木瓜保存期较短，成熟了容易腐烂，要是长期吃到木瓜并保存时间持久，必须对木瓜进行加工。目前木瓜饮料也有研究报道，如中国专利CN103355716A，公开了一种美容番木瓜饮料及其制备方法，采取物理破碎方法制备木瓜浆，并未用酶处理果浆，里面的营养成分多是大分子物质，人体不那么容易吸收。随着人们对饮料的营养、保健的需求增大，如何为消费者提供一种营养易吸收，又具有保健作用的饮料成为饮料市场的新需求。
发明内容
本发明所要解决的技术问题是提供一种清热降火的木瓜饮料。
一种清热降火的木瓜饮料，由以下重量份原料制成：木瓜浆35～55份，鲜奶2～8份，甜味剂5～10份，中药提取液2～5份，水加至100份。
为了增强清热降火的木瓜饮料的清热降火功效，添加了中药提取液，所述中药提取液按以下重量份原料制成：金银花3～5份，菊花1～3份，罗汉果1～3份，鱼腥草1～3份。
上述木瓜浆的制备方法如下：
(1)取成熟的木瓜洗净、剥皮、去籽，打磨成浆；
(2)调节果浆液的pH值至4.0～4.5，向果浆液中加入果浆液重量的0.6～0.8％果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的复合酶，在37～47℃酶解1～3小时，所述果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的重量比为3:2:5:2；
(3)将酶解的果浆液在20～30MPa压力下均质处理5～10min；
(4)过滤，超高瞬间杀菌。
上述中药提取液的制备方法如下：
(1)将金银花、菊花、罗汉果、鱼腥草粉碎成细粉；
(2)向中药细粉中加入中药原料重量的3～5倍水，调节pH值至4.0～5.0，加入中药原料重量的0.1～0.3％果胶酶、纤维素酶的复合酶，在40～55℃酶解1～3小时，所述果胶酶、纤维素酶的重量比为3:5；
(3)煎煮，过滤，得到中药提取液。
市场上饮料的甜味剂有很多种，优选地，本发明所述的甜味剂为蔗糖、葡萄糖、木糖醇中的一种或多种。
上述中药提取液中：
金银花，为忍冬科多年生半常绿缠绕木质藤本植物，由忍冬花初开为白色，后转为黄色。性味：性甘寒气芳香，甘寒清热而不伤胃，芳香透达又可祛邪。功能主治：既能宣散风热，还善清解血毒，用于各种热性病，如身热、发疹、发斑、热毒疮痈、咽喉肿痛等证，均效果显著。
菊花，为菊科植物菊花Chrysanthemum morifolium Ramat鳞托菊的干燥头状花序。性味：性甘、微寒。功能主治：具有疏风、清热、明目、解毒之功效，主要治疗头痛、眩晕、目赤、心胸烦热、疔疮、肿毒等症。
罗汉果，为葫芦科多年生藤本植物。性味：味甘性凉。功能主治：有润肺止咳、生津止渴的功效，适用于肺热或肺燥咳嗽、百日咳及暑热伤津口渴等，此外还有润肠通便的功效。
鱼腥草，又名折耳根、截儿根、猪鼻拱、蕺菜，客家话称之狗贴耳，在分类学上属双子叶植物三白草科蕺菜属，是一种具有腥味的草本植物。性味：味辛，性寒凉。功能主治：清热解毒、消肿疗疮、利尿除湿、清热止痢、健胃消食，用治实热、热毒、湿邪、疾热为患的肺痈、疮疡肿毒、痔疮便血、脾胃积热等。
与现有技术相比，本发明具有如下优点：
1、本发明通过加入金银花、菊花、罗汉果、鱼腥草制成的中草药提取液，使得制出的木瓜饮料与现有技术相比，具有清肝明目，清热降火的显著功效。
2、本发明对木瓜浆和中药提取液的复合酶处理，可以充分分解木瓜果实中的营养成分，使大分子物质断裂成小分子成分，果实中的脂肪、果胶、蛋白质等成分完全分解、溶出，使得果实的营养更易于吸收。
3、本发明制备木瓜浆时通过均质处理，使得木瓜在挤压、强冲击与失压膨胀的三重作用下使物料细化，从而使物料能更均匀的相互混合，从而使整个产品体系更加稳定。
4、本发明中添加的鲜奶，与木瓜浆融合，掩盖住中草药液的药味，使饮料味道更加纯正，天然爽口，味道香浓。
5、本发明不添加色素、防腐剂，绿色健康，满足人们对饮料安全、营养、健康的高需求。
具体实施方式
以下结合实施例对本发明作进一步说明，但本发明并不局限于这些实施例。
实施例1
一种清热降火的木瓜饮料，由以下重量份原料制成：木瓜浆35份，鲜奶2份，蔗糖3份，葡萄糖2份，中药提取液2份，水68份。
中药提取液按以下重量份原料制成：金银花3份，菊花1份，罗汉果3份，鱼腥草3份。
木瓜浆的制备方法如下：
(1)取成熟的木瓜洗净、剥皮、去籽，打磨成浆；
(2)调节果浆液的pH值至4.0，向果浆液中加入果浆液重量的0.6％果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的复合酶，在37℃酶解3小时，所述果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的重量比为3:2:5:2；
(3)将酶解的果浆液在20MPa压力下均质处理10min；
(4)过滤，超高瞬间杀菌。
中药提取液的制备方法如下：
(1)将金银花、菊花、罗汉果、鱼腥草粉碎成150目细粉；
(2)向中药细粉中加入中药原料重量的3倍水，调节pH值至4.0，加入中药原料重量的0.1％果胶酶、纤维素酶的复合酶，在40℃酶解3小时，所述果胶酶、纤维素酶的重量比为3:5；
(3)煎煮至沸腾保持1小时，过滤，得到中药提取液。
实施例2
一种清热降火的木瓜饮料，由以下重量份原料制成：木瓜浆45份，鲜奶5份，木糖醇5份，葡萄糖3份，中药提取液4份，水38份。
中药提取液按以下重量份原料制成：金银花4份，菊花2份，罗汉果2份，鱼腥草2份。
木瓜浆的制备方法如下：
(1)取成熟的木瓜洗净、剥皮、去籽，打磨成浆；
(2)调节果浆液的pH值至4.3，向果浆液中加入果浆液重量的0.7％果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的复合酶，在42℃酶解2小时，所述果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的重量比为3:2:5:2；
(3)将酶解的果浆液在25MPa压力下均质处理8min；
(4)过滤，超高瞬间杀菌。
中药提取液的制备方法如下：
(1)将金银花、菊花、罗汉果、鱼腥草粉碎成300目细粉；
(2)向中药细粉中加入中药原料重量的4倍水，调节pH值至4.5，加入中药原料重量的0.2％果胶酶、纤维素酶的复合酶，在45℃酶解2小时，所述果胶酶、纤维素酶的重量比为3:5；
(3)煎煮至沸腾保持1小时，过滤，得到中药提取液。
实施例3
一种清热降火的木瓜饮料，由以下重量份原料制成：木瓜浆55份，鲜奶8份，木糖醇10，中药提取液5份，水32份。
中药提取液按以下重量份原料制成：金银花5份，菊花3份，罗汉果1份，鱼腥草1份。
木瓜浆的制备方法如下：
(1)取成熟的木瓜洗净、剥皮、去籽，打磨成浆；
(2)调节果浆液的pH值至4.5，向果浆液中加入果浆液重量的0.8％果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的复合酶，在47℃酶解1小时，所述果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的重量比为3:2:5:2；
(3)将酶解的果浆液在30MPa压力下均质处理5min；
(4)过滤，超高瞬间杀菌。
中药提取液的制备方法如下：
(1)将金银花、菊花、罗汉果、鱼腥草粉碎成300目细粉；
(2)向中药细粉中加入中药原料重量的5倍水，调节pH值至5.0，加入中药原料重量的0.3％果胶酶、纤维素酶的复合酶，在55℃酶解1小时，所述果胶酶、纤维素酶的重量比为3:5；
(3)煎煮至沸腾保持1小时，过滤，得到中药提取液。
Claims (2)
1.一种清热降火的木瓜饮料，其特征在于，由以下重量份原料制成：木瓜浆35～55份，鲜奶2～8份，甜味剂5～10份，中药提取液2～5份，水加至100份；
所述中药提取液按以下重量份原料制成：金银花3～5份，菊花1～3份，罗汉果1～3份，鱼腥草1～3份；
所述的木瓜浆的制备方法如下：
(1)取成熟的木瓜洗净、剥皮、去籽，打磨成浆；
(2)加入木瓜浆重量2～3倍水，调节果浆液的pH值至4.0～4.5，向果浆液中加入果浆液重量的0.6～0.8％果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的复合酶，在37～47℃酶解1～3小时，所述果胶酶、果胶裂解酶、纤维素酶、胃蛋白酶的重量比为3:2:5:2；
(3)将酶解的果浆液在20～30MPa压力下均质处理5～10min；
(4)过滤，超高瞬间杀菌；
所述的中药提取液的制备方法如下：
(1)将金银花、菊花、罗汉果、鱼腥草粉碎成细粉；
(2)向中药细粉中加入中药原料重量的3～5倍水，调节pH值至4.0～5.0，加入中药原料重量的0.1～0.3％果胶酶、纤维素酶的复合酶，在40～55℃酶解1～3小时，所述果胶酶、纤维素酶的重量比为3:5；
(3)煎煮，过滤，得到中药提取液。
2.根据权利要求1所述的清热降火的木瓜饮料，其特征在于：所述的甜味剂为蔗糖、葡萄糖、木糖醇中的一种或多种。
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