CN104223244A - 一种山楂饮料及其制备方法 - Google Patents
一种山楂饮料及其制备方法 Download PDFInfo
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- CN104223244A CN104223244A CN201410413898.5A CN201410413898A CN104223244A CN 104223244 A CN104223244 A CN 104223244A CN 201410413898 A CN201410413898 A CN 201410413898A CN 104223244 A CN104223244 A CN 104223244A
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- hawthorn
- honeydew
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- fructus hordei
- hordei germinatus
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L2/52—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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种山楂饮料及其制备方法,以山楂、麦芽、乌梅汁、蜜汁、栀子、姜黄、甘草与水配合,经清洗、护色、炒制、打浆、调味制成所述山楂饮料。所得山楂饮料酸甜爽口、香气清甜,不仅可生津消渴、开胃消食,还有润肠降脂、美颜瘦身等作用,且其原料均来源天然,不需加入任何添加剂,使制得的山楂饮料绿色、安全。
Description
技术领域
本发明属于食品饮料加工领域,具体涉及一种山楂饮料及其制备方法。
背景技术
山楂为蔷薇科植物山楂或山里红的成熟果实,其酸甜可口,具有开胃消食、化滞消积、活血散瘀、化痰行气的功效,用于肉食滞积、胃脘胀满等症。山楂含有多种维生素、山楂酸、柠檬酸、黄酮类、糖类、蛋白质、脂肪和钙、磷、铁等矿物质,具有消食、降压、降脂、抗氧化、清除胃肠道有害菌等作用,其中所含的解酯酶能促进脂肪类食物的消化,还可促进胃液分泌、增加胃内酶等功能;所含的三萜及黄酮类成分对心血管系统具有强心、降压、改善血流循环等作用,对老年心血管患者十分有益。因此,山楂是一种深受大众喜爱的水果。
传统蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后会剩余大量的蜜汁,这些蜜汁由于含糖量降低、含水量上升,不能再重复用于果品的蜜渍,但其仍还有较多的果糖、葡萄糖等营养成分;同时,浸泡果品后的蜜汁由于含有部分果汁,能使其营养更加丰富,功效提升,如梅、李口感酸甜、生津开胃,且梅子可敛肺止咳、静心除烦,李果可清肝涤热、养颜润肤,这使得梅、李蜜饯加工后剩余的蜜汁不仅促进消化的功效增强外,还有一定止咳润肺、清心宁神的功效,因此,将加工后的蜜汁直接废弃是十分浪费的。
发明内容
本发明的目的在于提供一种山楂饮料及其制备方法,采用药食两用的原料制备绿色、安全的山楂饮料,并充分利用原料的性质进行护色保鲜,不需加入任何添加剂;所得山楂饮料酸甜爽口、香气清甜,不仅可生津消渴、开胃消食,还有润肠降脂、美颜瘦身等作用。
为实现上述目的,本发明采用如下技术方案:
一种山楂饮料,各原料组分按重量份计,包括:山楂40-50份,麦芽10-15份,乌梅汁10-20份,蜜汁22-26份,栀子8-10份,姜黄5-8份、甘草2-3份,水50-45份;所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
所述山楂饮料的制备方法包括如下步骤:
1) 清洗:取新鲜山楂用水洗净,沥干水后去籽、切片备用;
2) 护色:将栀子、姜黄和甘草混合,加入药材总重2-3倍的水,80-85℃下提取1-1.5h后趁热过滤,将山楂片置于滤液中浸泡6-8h,沥干;
3) 炒制:将麦芽磨成粉,于锅中炒热至有麦芽香气,再将步骤2)的山楂片倒入锅中一起炒制5-10min,筛除多余麦芽,将山楂片放凉至室温;
4) 打浆:将步骤3)放凉的山楂片加蜜汁浸泡10-12h,加入余下的水混合后倒入打浆机进行打浆;
5) 调味:在步骤4)的浆液中加入乌梅汁进行调味,即得所述山楂饮料。
山楂味酸、甘,性微温,入脾、胃、肝经。现代医学研究表明,山楂具有降压、降脂、抗氧化、增强免疫力、清除有害菌等作用,如山楂所含的丰富维生素C、胡萝卜素等物质,能阻断并减少自由基的生成,增强机体免疫力,具有防衰老、抗癌的作用;女性多吃山楂能消除体内脂肪、减少脂肪吸收,达到美颜瘦身的效果;食用山楂对患有脂肪肝的男性,具有护肝去脂的功效;此外,山楂提取物对体内癌细胞的生长、增殖、浸润和转移均有一定抑制作用。
麦芽味甘、性平,归脾、胃、肝经,主治食积不消、脘腹胀痛、脾虚食少等症。现代研究证明,麦芽含淀粉酶、转化糖酶、维生素B、磷脂、麦芽糖和葡萄糖等,除促进消化的作用外,还具有降血糖、抗真菌等作用。
乌梅汁气味芬芳,口感酸甜,并富含有维生素E、维生素B、维生素C、苹果酸、铁、磷等营养成分,老人饮用可降压降脂,儿童饮用可护肠开胃,女性饮用可减美容,是一种极佳的天然饮料,现代医学研究发现,常食乌梅还有一定消减癌细胞的作用。
蜂蜜中的果糖和葡萄糖易被人体吸收,是一种营养丰富的食品。不同来源的蜂蜜具有不同功效,如枇杷蜜润肺止咳,桂花蜜润肠通便,龙眼蜜补脑益智,枣花蜜健脾安神,菊花蜜清咽润喉,玫瑰蜜美容养颜,能满足不同的消费需求。同时,蜂蜜对心脏病、高血压、胃病和便秘等都有良好的辅助疗效。将蜂蜜进行炼制可杀灭微生物,破坏酶活性、除去部分水份,且炼熟后的蜂蜜能与药物起协同作用,提高药物的滋补功效,增强润肺止咳、补脾益气、缓和药性、解毒、矫味等作用。
栀子又名黄栀子,是茜草科植物栀子的果实,味苦、性寒,入心、肝、肺、胃经。由于其果实中含有用于染黄的藏红花酸,可作为黄色染料使用。现代药理学研究证实,栀子提取物具有利胆、降血压、改善肝脏和胃肠系统功能、提高机体抗病能力等作用。
姜黄味苦、性温,入脾、肝经。姜黄中的姜黄素可提取作为黄色食用染料。现代药理学研究证实,姜黄提取物具有降血脂、抗肿瘤、抗炎、抗氧化、利胆等作用。
甘草味甘、性平,入脾、胃、肺经。具有补脾益气、清热解毒、止咳平喘、化痰消炎、清咽利喉等功效。甘草经蜜制后,可增强其滋补气血的作用。
本发明的显著优点在于:
(1) 本发明制备工艺中将山楂进行切片,可增加后续炒制、浸泡的作用面积,还可使打成的浆液颗粒更小,使不经过滤而制得的山楂饮料仍有较好的口感。
(2) 本发明采用保健食材栀子、姜黄作为食用染料,配以甘草清热解毒、调和诸药的性质,制备得到的中药保色液护色效果好,还可增强所得山楂饮料消暑清热、降压降脂的作用。
(3) 生山楂中含有的鞣酸易与胃酸结合形成难以消化的胃石,胃石长时间消化不掉会引起胃溃疡、胃出血甚至胃穿孔。本发明将山楂进行炒制,不仅可缓解山楂酸味对胃的刺激,还可增强其消食化积的功效;且将山楂与麦芽配合共同炒制,使其药性相互渗透,更可增强其行气消食、健脾开胃的功效。
(4) 本发明配方中加入乌梅汁,不仅是为了丰富山楂饮料的酸甜口感,还可增强饮料美容降脂的功效。
(5) 不同来源的花蜜具有不同功效,因此本发明采用花蜜或蜜汁调节甜味,不仅可增加山楂饮料的功效,也可抗菌防腐,使饮料存放6-8个月不变质。此外,蜜饯制备过程中剩余的蜜液由于其含糖量减少、含水量增加,不宜重复用于果品的蜜制而成为废液,但其实际上仍有较高的蜂蜜含量,本发明将此蜜液收集再利用,也可降低蜜饯加工和饮料加工的生产成本。
具体实施方式
实施例1
一种山楂饮料的制备方法,包括如下步骤:
1) 清洗:取新鲜山楂5kg用水洗净,沥干水后去籽、切片备用;
2) 护色:将1.0kg栀子、0.8kg姜黄和0.3kg甘草混合,加入6.3kg的水,85℃下提取1.5h后趁热过滤,将山楂片置于滤液中浸泡7h,沥干;
3) 炒制:将1.5kg麦芽磨成粉,于锅中炒热至有麦芽香气,再将步骤2)的山楂片倒入锅中一起炒制10min,筛除多余麦芽,将山楂片放凉至室温;
4) 打浆:将步骤3)放凉的山楂片加蜜汁浸泡10h,加入0.7kg的水混合后倒入打浆机进行打浆;
5) 调味:在步骤4)的浆液中加入2.0kg乌梅汁进行调味,即得所述山楂饮料。
所述蜜汁为蜜饯加工过程中,采用枣花蜜对果品进行煮制后剩余的蜜液。
所得山楂饮料酸甜爽口、香气清甜,具有健脾养胃的功效外,由于采用枣花蜜进行调配,使其还具有补血安神的效果。
实施例2
一种山楂饮料的制备方法,包括如下步骤:
1) 清洗:取新鲜山楂4.2kg用水洗净,沥干水后去籽、切片备用;
2) 护色:将0.9kg栀子、0.6kg姜黄和0.2kg甘草混合,加入3.4kg的水,82℃下提取1h后趁热过滤,将山楂片置于滤液中浸泡6h,沥干;
3) 炒制:将1.2kg麦芽磨成粉,于锅中炒热至有麦芽香气,再将步骤2)的山楂片倒入锅中一起炒制6min,筛除多余麦芽,将山楂片放凉至室温;
4) 打浆:将步骤3)放凉的山楂片加蜜汁浸泡11h,加入1.6kg的水混合后倒入打浆机进行打浆;
5) 调味:在步骤4)的浆液中加入1.8kg乌梅汁进行调味,即得所述山楂饮料。
所述蜜汁为蜜饯加工过程中,采用桂花蜜对果品进行煮制后剩余的蜜液。
所得山楂饮料酸甜爽口、香气清甜,具有健脾养胃的功效外,由于采用桂花蜜加工后的蜜汁进行调配,使其还具有润肠通便的效果,尤其适于食后饱胀、大便秘结的人群食用。
实施例3
一种山楂饮料的制备方法,包括如下步骤:
1) 清洗:取新鲜山楂4kg用水洗净,沥干水后去籽、切片备用;
2) 护色:将0.8kg栀子、0.5kg姜黄和0.2kg甘草混合,加入3kg的水,80℃下提取1h后趁热过滤,将山楂片置于滤液中浸泡8h,沥干;
3) 炒制:将1kg麦芽磨成粉,于锅中炒热至有麦芽香气,再将步骤2)的山楂片倒入锅中一起炒制10min,筛除多余麦芽,将山楂片放凉至室温;
4) 打浆:将步骤3)放凉的山楂片加蜜汁浸泡12h,再加入1kg的水混合后倒入打浆机进行打浆;
5) 调味:在步骤4)的浆液中加入1kg乌梅汁进行调味,即得所述山楂饮料。
所述蜜汁为蜜饯加工过程中,采用桂花嫩蜜对果品进行浸泡后剩余的蜜液。
所得山楂饮料酸甜爽口、香气清甜,具有健脾养胃的功效外,由于采用桂花嫩蜜加工后的蜜汁进行调配,使其还具有润肠通便的效果,尤其适于食后饱胀、大便秘结的人群食用。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (2)
1.一种山楂饮料,其特征在于:各原料组分按重量份计包括:山楂40-50份,麦芽10-15份,乌梅汁10-20份,蜜汁22-26份,栀子8-10份,姜黄5-8份、甘草2-3份,水50-45份;所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
2.一种如权利要求1所述山楂饮料的制备方法,其特征在于:包括如下步骤:
1)清洗:取新鲜山楂用水洗净,沥干水后去籽、切片备用;
2)护色:将栀子、姜黄和甘草混合,加入药材总重2-3倍的水,80-85℃下提取1-1.5h后趁热过滤,将山楂片置于滤液中浸泡6-8 h,沥干;
3)炒制:将麦芽磨成粉,于锅中炒热至有麦芽香气,再将步骤2)的山楂片倒入锅中一起炒制5-10min,筛除多余麦芽,将山楂片放凉至室温;
4)打浆:将步骤3)放凉的山楂片加蜜汁浸泡10-12 h,加入余下的水混合后倒入打浆机进行打浆;
5)调味:在步骤4)的浆液中加入乌梅汁进行调味,即得所述山楂饮料。
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