CN104000269B - 刺五加茶醋饮料 - Google Patents
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Abstract
本发明公开了一种刺五加茶醋饮料及其制备方法，涉及保健饮品加工技术领域，由下列重量份的原料制成：刺五加叶40份-45份、刺五加籽粉20份-35份、暴马子皮粉末和刺五加茎枝粉末的混合物20份-25份、绿茶10份-19份、菊花10份-15份、麦芽糖8份-10份、果糖6份-9份、醋酸菌0.05份-0.1份、蜂蜜4份-8份、木糖醇5份-10份、苹果冻干粉5份-10份。与现有技术相比，本发明制备方法简单，易操作，成本低，便于普及推广，具有益气健脾、提高精力、提高抵抗能力和消除疲劳的保健功能。
Description
技术领域
本发明涉及保健饮品加工技术领域，尤其是一种纯天然刺五加茶醋饮料及其制备方法。
背景技术
随着国民经济的快速增长，城乡收入水平和消费能力的持续提高，人们生活水平的不断提高，物质生活越来越丰富，保健功能饮品将成为人们的新宠，各种茶醋饮料应运而生。茶醋饮料不仅茶香浓郁，口感极佳，且营养丰富，老少皆宜，含有多种对人体有益的成分。刺五加在近几年不断的被人们所熟知和认可，刺五加含有多种五加甙、多糖等活性成分，具有抗衰老、抗疲劳、抗癌，和调节神经、内分泌、心血管功能，提高机体对物理、化学、生物等有害剌激的抵抗能力等药理作用，其药效显著，且原料大多都是野生资源，天然无污染。但具备功能性的茶醋饮料的品种在目前市场上并不多，因此具有提高精力、提高抵抗能力和消除疲劳适合各年龄阶段人群的的刺五加茶醋饮料将成为新宠。
发明内容
本发明提供一种刺五加茶醋饮料及其制备方法，以满足人们对具有提高抵抗能力、提高精力和消除疲劳的功能性饮料的需求。
为了解决上述问题，本发明所采用的技术方案是：这种刺五加茶醋饮料由下列重量份的原料制成：刺五加籽粉20份-35份、暴马子皮粉末和刺五加茎枝粉末的混合物20份-25份、绿茶10份-19份、菊花10份-15份、刺五加叶40份-45份、麦芽糖8份-10份、果糖6份-9份、醋酸菌0.05份-0.1份、蜂蜜4份-8份、木糖醇5份-10份、苹果冻干粉5份-10份。
上述技术方案中更具体的技术方案还可以是：所述刺五加籽粉25份、所述暴马子皮粉末和刺五加茎枝粉末的混合物22份、所述绿茶11份、所述菊花13份、所述刺五加叶41份、所述麦芽糖9份、所述果糖7份、所述醋酸菌0.08份、所述蜂蜜7份、所述木糖醇6份、所述苹果冻干粉8份。
进一步的：所述绿茶16份、所述菊花14份、所述刺五加叶43份、所述刺五加籽粉30份、所述暴马子皮粉末和刺五加茎枝粉末的混合物24份、所述麦芽糖7份、所述果糖8份、所述醋酸菌0.06份、所述蜂蜜5份、所述木糖醇6份、所述苹果冻干粉6份。
进一步的，这种刺五加茶醋饮料的制备方法包括下列步骤：
A、侵提
将刺五加叶、绿茶菊花、侵入热水中，缓慢搅拌，侵提温度为85 -90°C,侵泡时间为30-40分钟；经离心分离、过滤、弃去侵渣即得刺五加提液；
B、接种发酵
将刺五加提液加入麦芽糖、果糖和适量水，并在其中接种醋酸菌发酵30-40天，发酵温度保持在25-30°C，经发酵后过滤即制得刺五加茶原醋，浓缩至相对密度为1.0-1.21的侵膏待用；
C、调配
按上述配比将经紫外线灭菌后的刺五加籽粉、暴马子皮粉末和刺五加茎枝粉末的混合物、蜂蜜、木糖醇、苹果冻干粉搅拌，然后与刺五加茶侵膏混合，用水定容并搅拌均匀；
D、灭菌
将C步骤中调配好的混合液进行高温瞬时灭菌，灭菌温度为120-140°C，时间为5-8秒；
E、灌装
采用真空灌装、封口，真空度为0.04至0.05Mpa，灌装温度控制在60至70°C，然后再冷却至常温即制得刺五加茶醋饮料成品。
进一步的，所述过滤为经硅糟过滤器过滤得以去除发酵混合物其中的杂质及不溶物。
由于采用上述技术方案，本发明与现有技术相比具有如下有益效果：
本发明由纯天然植物刺五加叶、刺五加茎枝和暴马子皮粉末研磨的混合物、刺五加籽组合而成，对咽喉肿痛、咳嗽多痰、体虚乏力、食欲不振、神经衰弱及失眠多梦的等具有明显改善作用，长期饮用可滋阴润喉、软化血管，提高精力、提高抵抗能力和消除疲劳；同时对患有各种咽喉炎、慢性气管炎均有非常显著的缓解作用。
具体实施方式
以下结合具体实例对本发明作进一步详述：
实施例1
一种刺五加茶醋饮料，由下列重量份的原料制成：刺五加叶40份、刺五加籽粉20份、暴马子皮粉末和刺五加茎枝粉末的混合物20份、绿茶10份、菊花10份、麦芽糖8份、果糖6份、醋酸菌0.05份、蜂蜜4份、木糖醇5份、苹果冻干粉5份。
按照下列步骤制备：
A、侵提
将刺五加叶、绿茶、菊花侵入热水中，缓慢搅拌，侵提温度为85°C,侵泡时间为40分钟；经离心分离、过滤、弃去侵渣即得刺五加提液；
B、接种发酵
将刺五加提液加入麦芽糖、果糖和适量水，并在其中接种醋酸菌发酵40天，发酵温度保持在25°C，经发酵后过滤即制得刺五加茶原醋，浓缩至相对密度为1.0-1.21的侵膏待用；
C、调配
按上述配比将蜂蜜、木糖醇、经紫外线灭菌后的刺五加籽粉、暴马子皮粉末和刺五加茎枝粉末的混合物、苹果冻干粉搅拌，然后与刺五加茶侵膏混合，用水定容并搅拌均匀；
D、灭菌
将C步骤中调配好的混合液进行高温瞬时灭菌，灭菌温度为120°C，时间为8秒；
E、灌装
采用真空灌装、封口，真空度为0.04Mpa，灌装温度控制在70°C，然后再冷却至常温即制得刺五加茶醋饮料成品。
实施例2
一种刺五加茶醋饮料，由下列重量份的原料制成：绿茶19份、菊花15份、刺五加叶45份、刺五加籽粉35份、暴马子皮粉末和刺五加茎枝粉末的混合物25份、麦芽糖10份、果糖9份、醋酸菌0.1份、蜂蜜8份、木糖醇10份、苹果冻干粉10份。
按照下列步骤制备：
A、侵提
将刺五加叶、绿茶、菊花侵入热水中，缓慢搅拌，侵提温度为86°C,侵泡时间为35分钟；经离心分离、过滤、弃去侵渣即得刺五加提液；
B、接种发酵
将刺五加提液加入麦芽糖、果糖和适量水，并在其中接种醋酸菌发酵38天，发酵温度保持在26°C，经发酵后过滤即制得刺五加茶原醋，浓缩至相对密度为1.0-1.21的侵膏待用；
C、调配
按上述配比将经紫外线灭菌后的刺五加籽粉、暴马子皮粉末和刺五加茎枝粉末的混合物、蜂蜜、木糖醇、苹果冻干粉搅拌，然后与刺五加茶侵膏混合，用水定容并搅拌均匀；
D、灭菌
将C步骤中调配好的混合液进行高温瞬时灭菌，灭菌温度为135°C，时间为6秒；
E、灌装
采用真空灌装、封口，真空度为0.04Mpa，灌装温度控制在65°C，然后再冷却至常温即制得刺五加茶醋饮料成品。
实施例3
一种刺五加茶醋饮料，由下列重量份的原料制成：绿茶11份、菊花13份、刺五加叶41份、刺五加籽粉25份、暴马子皮粉末和刺五加茎枝粉末的混合物22份、麦芽糖9份、果糖7份、醋酸菌0.08份、蜂蜜7份、木糖醇6份、苹果冻干粉6份。
按照下列步骤制备：
A、侵提
将刺五加叶、绿茶、菊花侵入热水中，缓慢搅拌，侵提温度为88°C,侵泡时间为32分钟；经离心分离、过滤、弃去侵渣即得刺五加提液；
B、接种发酵
将刺五加提液加入麦芽糖、果糖和适量水，并在其中接种醋酸菌发酵30天，发酵温度保持在30°C，经发酵后过滤即制得刺五加茶原醋并浓缩至相对密度为1.0-1.21的侵膏待用；
C、调配
按上述配比将蜂蜜、木糖醇、经紫外线灭菌后的刺五加籽粉、暴马子皮粉末和刺五加茎枝粉末的混合物、苹果冻干粉搅拌，然后与刺五加茶侵膏混合，用水定容并搅拌均匀；
D、灭菌
将C步骤中调配好的混合液进行高温瞬时灭菌，灭菌温度为130°C，时间为7秒；
E、灌装
采用真空灌装、封口，真空度为0.05Mpa，灌装温度控制在65°C，然后再冷却至常温即制得刺五加茶醋饮料成品。
实施例4
一种刺五加茶醋饮料，由下列重量份的原料制成：绿茶16份、菊花14份、刺五加叶43份、刺五加籽粉30份、暴马子皮粉末和刺五加茎枝粉末的混合物24份、麦芽糖7份、果糖8份、醋酸菌0.06份、蜂蜜5份、木糖醇6份、苹果冻干粉6份。
按照下列步骤制备：
A、侵提
将刺五加叶、绿茶、菊花侵入热水中，缓慢搅拌，侵提温度为88°C,侵泡时间为35分钟；经离心分离、过滤、弃去侵渣即得刺五加提液；
B、接种发酵
将刺五加提液加入麦芽糖、果糖和适量水，并在其中接种醋酸菌发酵35天，发酵温度保持在27°C，经发酵后过滤即制得刺五加茶原醋并浓缩至相对密度为1.0-1.21的侵膏待用；
C、调配
按上述配比将经紫外线灭菌后的刺五加籽粉、暴马子皮粉末和刺五加茎枝粉末的混合物、蜂蜜、木糖醇、苹果冻干粉搅拌，然后与刺五加茶侵膏混合，用水定容并搅拌均匀；
D、灭菌
将C步骤中调配好的混合液进行高温瞬时灭菌，灭菌温度为130°C，时间为6秒；
E、灌装
采用真空灌装、封口，真空度为0.05Mpa，灌装温度控制在65°C，然后再冷却至常温即制得刺五加茶醋饮料成品。
本发明由纯天然植物刺五加叶、刺五加茎枝和暴马子皮粉末研磨的混合物、刺五加籽组合而成，对咽喉肿痛、咳嗽多痰、体虚乏力、食欲不振、神经衰弱及失眠多梦的等具有明显改善作用，长期饮用可滋阴润喉、软化血管，提高精力、提高抵抗能力和消除疲劳；同时对患有各种咽喉炎、慢性气管炎均有非常显著的缓解作用。
下表1为具有以上症状的31例人坚持服用本发明3-12天后，症状消失或明显得到改善有效率高达99.5%。
表1
Claims (2)
1.一种刺五加茶醋饮料的制备方法，其特征在于：包括下列重量份的原料：刺五加叶40份～45份、刺五加籽粉20份～35份、暴马子皮粉末和刺五加茎枝粉末的混合物20份～25份、绿茶10份～19份、菊花10份～15份、麦芽糖8份～10份、果糖6份～9份、醋酸菌0.05份～0.1份、蜂蜜4份～8份、木糖醇5份～10份、苹果冻干粉5份～10份；
包括下列步骤：
A、浸提
将刺五加叶、绿茶、菊花浸入热水中，缓慢搅拌，浸提温度为85～90°C,浸泡时间为30～40分钟；经离心分离、过滤、弃去浸渣即得刺五加提液；
B、接种发酵
将刺五加提液加入麦芽糖、果糖和适量水，并在其中接种醋酸菌发酵30～40天，发酵温度保持在25～30°C，经发酵后过滤即制得刺五加茶原醋，浓缩至相对密度为1.0～1.21的浸膏待用；
C、调配
按上述配比将经紫外线灭菌后的刺五加籽粉、暴马子皮粉末和刺五加茎枝粉末的混合物、蜂蜜、木糖醇、苹果冻干粉搅拌，然后与刺五加茶浸膏混合，用水定容并搅拌均匀；
D、灭菌
将C步骤中调配好的混合液进行高温瞬时灭菌，灭菌温度为120～140°C，时间为5～8秒；
E、灌装
采用真空灌装、封口，真空度为0.04～0.05Mpa，灌装温度控制在60～70°C，然后再冷却至常温即制得刺五加茶醋饮料成品。
2.根据权利要求1所述的刺五加茶醋饮料的制备方法，其特征在于：所述过滤为经硅糟过滤器过滤得以去除发酵混合物其中的杂质及不溶物。
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