CN104305425A - 含有杜仲叶的饮料以及制备方法 - Google Patents
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000208688 Eucommia Species 0.000 title abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 10
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000007215 black sesame Nutrition 0.000 claims abstract description 4
- 241000208822 Lactuca Species 0.000 claims description 15
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 12
- 241000256844 Apis mellifera Species 0.000 claims description 9
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 9
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 229920002907 Guar gum Polymers 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 244000046738 asparagus lettuce Species 0.000 abstract 1
- 235000006705 asparagus lettuce Nutrition 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 229960002154 guar gum Drugs 0.000 abstract 1
- 235000010417 guar gum Nutrition 0.000 abstract 1
- 239000000665 guar gum Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000004480 Bombax malabaricum Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241000208686 Eucommiaceae Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
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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
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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
- 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
- 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
本发明公开了一种含有杜仲叶的饮料以及制备方法，按照重量百分比，其成分包括：杜仲叶5-15％、莴苣1％-6％、枸杞1％-5％、黑芝麻1-5％、柠檬酸1-3％、淀粉糖0.3-0.45％、瓜胶0.1-0.5％、野蜂蜜1-2％、苯甲酸钠0.04-0.09％其余为纯净水。本发明的优点在于，结合其他成分充分发挥了杜仲叶补中，益精气，坚筋骨的药用功效，使得饮料具有较好的保健效果，同时，饮料配料方案较佳，使得口感怡人。
Description
技术领域
本发明涉及含有杜仲叶的饮料以及制备方法。
背景技术
杜仲的别名丝棉树、丝棉皮、玉丝皮。在植物分类学上属杜仲科杜仲属，仅一属一种，极其珍稀。我国是在地球第四纪(距今200多万年以前)冰川侵袭后，世界上杜仲的唯一幸存地。早在公元前200多年的西汉《神农本草经》中杜仲就被列为上品，并明确记载杜仲药效：“主治腰脊疼，补中，益精气，坚筋骨，强志，除阴下痒湿，小便余沥。久服轻身不老。”杜仲为我国特有的被列为国家第二类保护植物。
在目前，随着人们保健意识的逐渐增强，越来越多的功能性中药饮料受到关注的程度日益提高，在确保饮料清爽的口感下，将中药成分引入饮料之中使得饮料具有更多保健功能也越来越受到重视。
发明内容
本发明要解决的技术问题是提供一种杜仲叶饮料，有较高的保健功效并且口感较佳。
本发明是通过以下技术方案来实现的。
一种含有杜仲叶的饮料，按照重量百分比，其成分包括：
杜仲叶5-15％、莴苣1％-6％、枸杞1％-5％、黑芝麻1-5％、柠檬酸1-3％、淀粉糖0.3-0.45％、瓜胶0.1-0.5％、野蜂蜜1-2％、苯甲酸钠0.04-0.09％其余为纯净水。
进一步地，按照重量百分比，其成分包括：杜仲叶10％、莴苣3％、枸杞3％、黑芝麻3.5％、柠檬酸2.3％、淀粉糖0.35％、瓜胶0.4％、野蜂蜜1.5％、苯甲酸钠0.05％，其余为纯净水。
本发明要解决的另一个技术问题是提供一种含有杜仲叶的饮料的制备方法。
本发明是通过以下技术方案来实现的。
一种含有杜仲叶的饮料的制备方法，步骤包括：
(1)将杜仲叶在40-45℃条件下烘干；
(2)将烘干的杜仲叶反复揉捏数次后置晾晒5-8h；
(3)晾晒后，将杜仲叶送入粉碎机内进行粉碎，粉碎至30-40目；
(4)将莴苣、枸杞、黑芝麻粉碎至30-40目；
(5)分别将粉碎后的莴苣、枸杞、黑芝麻溶于水中并提取澄清液；
(6)杜仲叶、莴苣、枸杞、黑芝麻、柠檬酸、淀粉糖、瓜胶、野蜂蜜、苯甲酸钠、纯净水按比例混合调配；
(7)将混合后的混合液多次萃取提纯至最终产品。
本发明的有益效果：
结合其他成分充分发挥了杜仲叶补中，益精气，坚筋骨的药用功效，使得饮料具有较好的保健效果，同时，饮料配料方案较佳，使得口感怡人。
具体实施方式
下面根据实施例对本发明作进一步详细说明。
本发明，含有杜仲叶的饮料，按照重量百分比，其成分包括：
杜仲叶5-15％、莴苣1％-6％、枸杞1％-5％、黑芝麻1-5％、柠檬酸1-3％、淀粉糖0.3-0.45％、瓜胶0.1-0.5％、野蜂蜜1-2％、苯甲酸钠0.04-0.09％其余为纯净水。
最为本发明的最优配比，按照重量百分比，其成分包括：杜仲叶10％、莴苣3％、枸杞3％、黑芝麻3.5％、柠檬酸2.3％、淀粉糖0.35％、瓜胶0.4％、野蜂蜜1.5％、苯甲酸钠0.05％，其余为纯净水。
含有杜仲叶的饮料的制备方法，步骤包括：
(1)将杜仲叶在40-45℃条件下烘干；
(2)将烘干的杜仲叶反复揉捏数次后置晾晒5-8h；
(3)晾晒后，将杜仲叶送入粉碎机内进行粉碎，粉碎至30-40目；
(4)将莴苣、枸杞、黑芝麻粉碎至30-40目；
(5)分别将粉碎后的莴苣、枸杞、黑芝麻溶于水中并提取澄清液；
(6)杜仲叶、莴苣、枸杞、黑芝麻、柠檬酸、淀粉糖、瓜胶、野蜂蜜、苯甲酸钠、纯净水按比例混合调配；
(7)将混合后的混合液多次萃取提纯至最终产品。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此领域技术的人士能够了解本发明内容并加以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围内。
Claims (3)
1.一种含有杜仲叶的饮料，其特征在于，按照重量百分比，其成分包括：
杜仲叶5-15％、莴苣1％-6％、枸杞1％-5％、黑芝麻1-5％、柠檬酸1-3％、淀粉糖0.3-0.45％、瓜胶0.1-0.5％、野蜂蜜1-2％、苯甲酸钠0.04-0.09％，其余为纯净水。
2.根据权利要求1所述的含有杜仲叶的饮料，其特征在于，按照重量百分比，其成分包括：杜仲叶10％、莴苣3％、枸杞3％、黑芝麻3.5％、柠檬酸2.3％、淀粉糖0.35％、瓜胶0.4％、野蜂蜜1.5％、苯甲酸钠0.05％，其余为纯净水。
3.一种含有杜仲叶的饮料的制备方法，其特征在于，步骤包括：
(1)将杜仲叶在40-45℃条件下烘干；
(2)将烘干的杜仲叶反复揉捏数次后置晾晒5-8h；
(3)晾晒后，将杜仲叶送入粉碎机内进行粉碎，粉碎至30-40目；
(4)将莴苣、枸杞、黑芝麻粉碎至30-40目；
(5)分别将粉碎后的莴苣、枸杞、黑芝麻溶于水中并提取澄清液；
(6)杜仲叶、莴苣、枸杞、黑芝麻、柠檬酸、淀粉糖、瓜胶、野蜂蜜、苯甲酸钠、纯净水按比例混合调配；
(7)将混合后的混合液多次萃取提纯至最终产品。
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Application publication date: 20150128 |