CN104188011A - 一种黄芪饮料及其制备方法 - Google Patents
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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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
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- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种黄芪饮料及其制备方法，包括黄芪3～7kg，甘草1.5～3kg，红枣20～35kg，白糖20～45kg，蜂蜜8～15kg，氯化钠200～300g，柠檬酸钠300～700g，磷酸钠300～500g，异VC纳500～800g，红枣香精40～80mL，橙汁香精10～15mL，菠萝香精10～15mL，麦芽酚5～8g，柠檬酸1.7～2.2kg，余量为水。本发明的黄芪饮料中含有多种对人体健康有益的生物成分与微量元素，能兴奋中枢神经系统，增强机体的抗病能力与免疫力，调节机体平衡，对改善心肺功能，扩张血管，改善微循环，降血压、降血糖、保护肝肾，促进细胞的新陈代谢及抗病毒、抗菌等，均有良好的作用。
Description
技术领域
本发明属于保健茶饮料技术领域，具体涉及一种黄芪饮料及其制备方法。
背景技术
随着人们生活水平的不断提高，人们对保健食品信任程度不断增加，保健食品年销售量将会有较大幅度的增长。黄芪具有强身利体作用，能提高机体的免疫力，恢复细胞活力，增加人体总蛋白和白蛋白，降低尿蛋白，降糖、强心、增加心搏量、扩张血管、抗过敏，还用于调节血压，治疗脊髓损伤性截瘫，扁平疣等。
发明内容
本发明的目的在于提供一种黄芪饮料及其制备方法，该饮料配伍科学，口感舒适，制备方法操作简单、易于工业化生产。
本发明是通过以下技术方案来实现：
一种黄芪饮料，每吨该饮料中，包括黄芪3～7kg，甘草1.5～3kg，红枣20～35kg，白糖20～45kg，蜂蜜8～15kg，氯化钠200～300g，柠檬酸钠300～700g，磷酸钠300～500g，异VC纳500～800g，红枣香精40～80mL，橙汁香精10～15mL，菠萝香精10～15mL，麦芽酚5～8g，柠檬酸1.7～2.2kg，余量为水。
一种黄芪饮料，每吨该饮料中，包括黄芪5kg，甘草2kg，红枣30kg，白糖40kg，蜂蜜10kg，氯化钠250g，柠檬酸钠500g，磷酸钠500g，异VC纳700g，红枣香精60mL，橙汁香精10mL，菠萝香精10mL，麦芽酚5g，柠檬酸2.1kg，余量为水。
一种黄芪饮料的制备方法，包括以下步骤：
1)将清洗后的黄芪、甘草和红枣，在95～100℃下，浸提4～8h，过滤，得到滤液A；
2)将白糖、蜂蜜、氯化钠、柠檬酸钠、磷酸钠、异VC纳、红枣香精、橙汁香精、菠萝香精、麦芽酚和柠檬酸加入滤液A中，加水至混合物料体系总质量达到1吨，然后在高温条件下充分混匀后过滤，得到滤液B；
3)将滤液B进行真空脱氧，然后再进行高压均质，最后经高压灭菌，得到黄芪饮料。
步骤2)所述的高温条件下充分混匀是在95～100℃下，搅拌10～15min。
步骤3)所述的高压均质是在35～38MPa下进行。
步骤3)所述的高压灭菌是在0.2～0.3MPa下，在95～110℃下，处理5～10s。
与现有技术相比，本发明具有以下有益的技术效果：
本产品将黄芪补气固表生肌脱毒之功效与红枣补血美容相结合，两种原料相互补充突出其保健功效，产品含有多种对人体健康有益的生物成分与微量元素，能兴奋中枢神经系统，增强机体的抗病能力与免疫力，调节机体平衡，对改善心肺功能，扩张血管，改善微循环，降血压、降血糖、保护肝肾，促进细胞的新陈代谢及抗病毒、抗菌等，均有良好的作用。
本发明方法在混合、脱氧、均质及灭菌环节都采用密封性能好的设备及材料，有效改善了黄芪饮料性温助热的性能，使产品口感舒适，更易推广。
具体实施方式
下面结合具体的实施例对本发明做进一步的详细说明，所述是对本发明的解释而不是限定。
实施例1
一种黄芪饮料，每吨该饮料中，包括黄芪5kg，甘草2kg，红枣30kg，白糖40kg，蜂蜜10kg，氯化钠250g，柠檬酸钠500g，磷酸钠500g，异VC纳700g，红枣香精60mL，橙汁香精10mL，菠萝香精10mL，麦芽酚5g，柠檬酸2.1kg，余量为水。
制备包括以下步骤：
1)将清洗后的黄芪、甘草和红枣，在95℃下，浸提8h，过滤，得到滤液A；
2)将白糖、蜂蜜、氯化钠、柠檬酸钠、磷酸钠、异VC纳、红枣香精、橙汁香精、菠萝香精、麦芽酚和柠檬酸加入滤液A中，加水至混合物料体系总质量达到1吨，然后在95℃下，搅拌15min后过滤，得到滤液B；
3)将滤液B进行真空脱氧，然后在35MPa下进行高压均质，最后在0.2MPa下，在95℃下，处理5～10s，得到黄芪饮料。
实施例2
一种黄芪饮料，每吨该饮料中，包括黄芪3kg，甘草1.5kg，红枣20kg，白糖20kg，蜂蜜8kg，氯化钠200g，柠檬酸钠300g，磷酸钠300g，异VC纳500g，红枣香精40mL，橙汁香精12mL，菠萝香精12mL，麦芽酚6g，柠檬酸1.7kg，余量为水。
制备包括以下步骤：
1)将清洗后的黄芪、甘草和红枣，在100℃下，浸提4h，过滤，得到滤液A；
2)将白糖、蜂蜜、氯化钠、柠檬酸钠、磷酸钠、异VC纳、红枣香精、橙汁香精、菠萝香精、麦芽酚和柠檬酸加入滤液A中，加水至混合物料体系总质量达到1吨，然后在100℃下，搅拌10min后过滤，得到滤液B；
3)将滤液B进行真空脱氧，然后在35～38MPa下进行高压均质，最后在0.2～0.3MPa下，在100℃下，处理5～10s，得到黄芪饮料。
实施例3
一种黄芪饮料，每吨该饮料中，包括黄芪7kg，甘草3kg，红枣35kg，白糖45kg，蜂蜜15kg，氯化钠300g，柠檬酸钠700g，磷酸钠500g，异VC纳800g，红枣香精80mL，橙汁香精15mL，菠萝香精15mL，麦芽酚8g，柠檬酸2.2kg，余量为水。
制备包括以下步骤：
1)将清洗后的黄芪、甘草和红枣，在95℃下，浸提6h，过滤，得到滤液A；
2)将白糖、蜂蜜、氯化钠、柠檬酸钠、磷酸钠、异VC纳、红枣香精、橙汁香精、菠萝香精、麦芽酚和柠檬酸加入滤液A中，加水至混合物料体系总质量达到1吨，然后在100℃下，搅拌10min后过滤，得到滤液B；
3)将滤液B进行真空脱氧，然后在35～38MPa下进行高压均质，最后在0.2～0.3MPa下，在110℃下，处理5～10s，得到黄芪饮料。
综上所述，本发明的黄芪饮料，将黄芪补气固表生肌脱毒之功效与红枣补血美容相结合，再加上甘草，更加突出该饮料的保健功能：
其中，黄芪性味：甘，微温，能够用于体虚表弱所致的自汗，阳气不足所致的虚性水肿，疮疡久不溃破而内陷，久不收口；还能治疗肺气虚证，倦怠乏力，或中气下陷、脱肛、子宫脱垂等。黄芪以补虚为主，常用于体衰日久、言语低弱、脉细无力者。有些人一遇天气变化就容易感冒，中医称为“表不固”，可用黄芪来固表，常服黄芪可以避免经常性的感冒。
红枣性温，味甘，具有益气补血、健脾和胃、袪风的功效，对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化患者的血清转氨酶增高以及预防输血反应等均有理想的效果；大枣含有三萜类化合物及环磷酸腺苷，有较强的抑癌、抗过敏作用；枣中含有抗疲劳作用的物质，能增强人的耐力；枣还具有减轻毒性物质对肝脏损害的功效；枣中的黄酮类化合物，有镇静降血压的作用。
甘草，补脾益气，清热解毒，祛痰止咳，清咽利嗓，缓急止痛，调和诸药。用于脾胃虚弱，倦怠乏力，心悸气短，咳嗽痰多，脘腹、四肢挛急疼痛，痈肿疮毒，缓解药物毒性、烈性。
Claims (6)
1.一种黄芪饮料，其特征在于，每吨该饮料中，包括黄芪3～7kg，甘草1.5～3kg，红枣20～35kg，白糖20～45kg，蜂蜜8～15kg，氯化钠200～300g，柠檬酸钠300～700g，磷酸钠300～500g，异VC纳500～800g，红枣香精40～80mL，橙汁香精10～15mL，菠萝香精10～15mL，麦芽酚5～8g，柠檬酸1.7～2.2kg，余量为水。
2.根据权利要求1所述的一种黄芪饮料，其特征在于，每吨该饮料中，包括黄芪5kg，甘草2kg，红枣30kg，白糖40kg，蜂蜜10kg，氯化钠250g，柠檬酸钠500g，磷酸钠500g，异VC纳700g，红枣香精60mL，橙汁香精10mL，菠萝香精10mL，麦芽酚5g，柠檬酸2.1kg，余量为水。
3.根据权利要求1或2所述的黄芪饮料的制备方法，其特征在于，包括以下步骤：
1)将清洗后的黄芪、甘草和红枣，在95～100℃下，浸提4～8h，过滤，得到滤液A；
2)将白糖、蜂蜜、氯化钠、柠檬酸钠、磷酸钠、异VC纳、红枣香精、橙汁香精、菠萝香精、麦芽酚和柠檬酸加入滤液A中，加水至混合物料体系总质量达到1吨，然后在高温条件下充分混匀后过滤，得到滤液B；
3)将滤液B进行真空脱氧，然后再进行高压均质，最后经高压灭菌，得到黄芪饮料。
4.根据权利要求3所述的黄芪饮料的制备方法，其特征在于，步骤2)所述的高温条件下充分混匀是在95～100℃下，搅拌10～15min。
5.根据权利要求3所述的黄芪饮料的制备方法，其特征在于，步骤3)所述的高压均质是在35～38MPa下进行。
6.根据权利要求3所述的黄芪饮料的制备方法，其特征在于，步骤3)所述的高压灭菌是在0.2～0.3MPa下，在95～110℃下，处理5～10s。
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