CN104116112A - 一种银杏人参功能饮料及其制备方法 - Google Patents
一种银杏人参功能饮料及其制备方法 Download PDFInfo
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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
- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/52—Adding ingredients
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Nutrition Science (AREA)
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- Mycology (AREA)
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Abstract
本发明涉及一种银杏人参功能饮料及其制备方法。银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.2-0.6％，人参提取物0.05-0.2％，果糖8.0-15.0％，苹果浓缩汁0.1-2.0％，果胶0.02-0.06％，维生素C0.02-0.04％，苹果酸0.08-0.15％，柠檬酸0.1-0.3％，食用香精0.01-0.05％，余量为水。制备方法包括以下步骤，(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用80-85℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在60-65℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
Description
技术领域
本发明属于饮料制备技术领域，尤其涉及一种银杏人参功能饮料及其制备方法。
背景技术
银杏叶是植物银杏的叶片，银杏叶提取物为浅黄棕色可流动性粉末，有本品固有的香气，味苦；成分包括特有的黄酮类(槲皮苦素、山奈酚、异鼠李素等20种以上的黄酮类)、萜烯类(银杏内酯A、B、C和白果内酯)和银杏酸。银杏叶提取物具有促进血液循环、抗氧化、抗衰老的功能，对性功能不良、眼部疾患、高血压、糖尿病等疾病的治疗有较好的辅助作用。人参作为营养价值和药用价值均较高的食材受到了人们的日益青睐，将人参纳入人们的日常餐饮逐渐成为趋势。因此，研发生产以银杏叶提取物和人参提取物为主要成分的饮品，对提高人类健康水平具有重要的现实意义。
发明内容
本发明为解决公知技术中存在的技术问题而提供一种风味独特、口感宜人、充分发挥银杏和人参保健功能的银杏人参功能饮料，本发明的另一个目的是提供一种制备上述银杏人参功能饮料的制备方法。
本发明为解决公知技术中存在的技术问题所采取的技术方案是：一种银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.2-0.6％，人参提取物0.05-0.2％，果糖8.0-15.0％，苹果浓缩汁0.1-2.0％，果胶0.02-0.06％，维生素C0.02-0.04％，苹果酸0.08-0.15％，柠檬酸0.1-0.3％，食用香精0.01-0.05％，余量为水。
一种银杏人参功能饮料的制备方法包括以下步骤，(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用80-85℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在60-65℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
本发明具有的优点和积极效果是：本发明的配方中采用银杏提取物、人参提取物、果糖、浓缩苹果汁为饮料的主要成分，辅料中的柠檬酸钠、苹果酸为酸度调节剂；果胶为稳定剂能使本饮料久置不分层。风味独特、口感宜人，充分发挥了银杏和人参材料的保健功能。
本发明的制备方法中，银杏提取物、人参提取物、果胶溶解温度控制在80-85℃，溶解完全、香气纯正；工艺中采用了高温高压灭菌，保证了产品有较长的保质期。
具体实施方式
为能进一步了解本发明的发明内容、特点及功效，例举以下实施例进行详细说明：
银杏叶中含有天然活性黄酮及苦内酯等与人体健康有益的多种成份，具有溶解胆固醇，扩张血管的作用，对改善脑功能障碍、动脉硬化、高血压、眩晕、耳鸣、头痛、老年痴呆、记忆力减退等有明显效果。其防病、治病、健身的价值在明代李时珍的《本草纲目》中早有记载。经国家卫生部门检测证明：饮用以银杏叶为主要成分的饮品，可明显降低血清胆固醇、甘油三脂和低密度血脂蛋白，减少体内贮存脂肪的作用。对于高血脂的调节、高血压和冠心病等心脑血管系统疾病患者辅助性防治，以及肥胖型人群的减肥等有良好的功效，同时是目前世界公认的，预防治疗老年痴呆的理想饮品。
人参提取物是类白色精细粉末，人参总皂甙≥30％，其富含十八种人参单体皂甙，溶于80℃的水，易溶解于乙醇。人参具有提高人体免疫力，增强抗应激能力和体表细胞活力，抑制衰老等作用；用于冠心病、心绞痛、心率过缓、过快、室性早博、血压失调、神经衰弱、更年期综合症、疲劳过度、病后、产后、术后身体虚弱及放化疗引起的免疫功能低下等症具有较好功效。
实施例1：
银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.2％，人参提取物0.05％，果糖8.0％，苹果浓缩汁0.1％，果胶0.02％，维生素C0.02％，苹果酸0.08％，柠檬酸0.1％，食用香精0.01％，余量为水。
制备方法：(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用80℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在60℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例2：
银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.6％，人参提取物0.2％，果糖15.0％，苹果浓缩汁2.0％，果胶0.06％，维生素C0.04％，苹果酸0.15％，柠檬酸0.3％，食用香精0.05％，余量为水。
制备方法：(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用85℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在65℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例3：
银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.3％，人参提取物0.08％，果糖9.0％，苹果浓缩汁0.8％，果胶0.03％，维生素C0.03％，苹果酸0.09％，柠檬酸0.2％，食用香精0.02％，余量为水。
制备方法：(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用82℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在62℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例4：
银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.4％，人参提取物0.12％，果糖10.5％，苹果浓缩汁1.2％，果胶0.04％，维生素C0.03％，苹果酸0.14％，柠檬酸0.2％，食用香精0.03％，余量为水。
制备方法：(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用83℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在63℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例5：
银杏人参功能饮料原料配方中以重量份计，含银杏叶提取物0.5％，人参提取物0.18％，果糖14.0％，苹果浓缩汁1.9％，果胶0.05％，维生素C0.03％，苹果酸0.12％，柠檬酸0.3％，食用香精0.04％，余量为水。
制备方法：(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用84℃工艺水，通过混合机溶解后，循环保温30min；(2)调配定量：用柠檬酸、苹果酸调整PH值；(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；(4)热灌装：在64℃的温度条件下进行热灌装；(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
本发明的上述实施例仅仅是为清楚地说明本发明所作的举例，而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无法对所有的实施方式予以穷举。凡是属于本实发明的技术方案所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (2)
1.一种银杏人参功能饮料，其特征在于：原料配方中以重量份计，含银杏叶提取物0.2-0.6％，人参提取物0.05-0.2％，果糖8.0-15.0％，苹果浓缩汁0.1-2.0％，果胶0.02-0.06％，维生素C0.02-0.04％，苹果酸0.08-0.15％，柠檬酸0.1-0.3％，食用香精0.01-0.05％，余量为水。
2.如权利要求1所述的银杏人参功能饮料的制备方法，其特征在于：包括以下步骤，
(1)银杏叶提取物、人参提取物、果糖、果胶溶解：用80-85℃工艺水，通过混合机溶解后，循环保温30min；
(2)调配定量：用柠檬酸、苹果酸调整PH值；
(3)混合与高压均质：将上述混合料与苹果浓缩汁、维生素C和食用香精混合，并通过均质机进行均质，均质机设定压力12MPa；
(4)热灌装：在60-65℃的温度条件下进行热灌装；
(5)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
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