CN104413509A - 一种桂圆枸杞子红枣饮料 - Google Patents
一种桂圆枸杞子红枣饮料 Download PDFInfo
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- CN104413509A CN104413509A CN201310378316.XA CN201310378316A CN104413509A CN 104413509 A CN104413509 A CN 104413509A CN 201310378316 A CN201310378316 A CN 201310378316A CN 104413509 A CN104413509 A CN 104413509A
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- longan
- arillus
- fructus
- red
- lycii
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Abstract
本发明涉及一种桂圆枸杞子红枣饮料，配方的有效成份为桂圆、枸杞子、红枣、木糖醇、柠檬酸、复合稳定剂（海藻酸钠，羧甲基纤维素钠，黄原胶），经特殊工艺复配而成。属于食品饮料技术领域。主要适用于夏日消暑保健，起到止渴、健胃、美容的作用。本发明具有以下优点：（1）提供了一种桂圆枸杞子红枣饮料制作方法；（2）采用高科技提取技术处理，使口感更好；（3）同时拥有三种物质营养成分，味美香甜，营养价值更高；（4）木糖醇取代蔗糖，适合的人群更广，绿色环保。
Description
技术领域 本发明涉及一种桂圆枸杞子红枣饮料，配方的有效成份为桂圆、枸杞子、红枣、木糖醇、柠檬酸、复合稳定剂（海藻酸钠，羧甲基纤维素钠，黄原胶），经特殊工艺复配而成。属于食品饮料技术领域。主要适用于夏日消暑保健，起到止渴、健胃、美容的作用。
背景技术 现代人的生活不断提高，对生活的需求也有所改变，所谓衣食住行，以食为首，人们每天都离不开的就是一杯水。水是作为人体的生命之源，其重要性更是不容置疑的。但随潮流的推崇，自碳酸饮料进入我国便以急速的发展形式成长，占据了我国饮料市场的半壁江山。其主要的消费群体以青少年为主，大多的年轻消费者都以流行饮品或潮流饮料的观念主导消费。然而，经过科学家的研究发现，碳酸饮料实则不适于过多的饮用。美国公众利益科学中心就有一则这样的警示语：“美国政府建议您少喝（含糖）碳酸饮料，以预防体重增加、蛀牙和其他健康问题。”其影响骨骼生长，疏松骨质，容易引起肥胖，还有损牙齿健康，造成胃肠功能紊乱这都是极大的危害着我国青少年的健康发育。随着知识社会的进步，广大消费者对饮食健康也有了新的概念，饮料不仅仅需要解渴，而且更要体现健康，绿色高品质的生活方式。以“绿色健康”“清新自然”“时尚便捷” 为口号的茶饮料逐渐得到了大众的认可。目前市场上有不少花茶饮料的相关产品，保持了花茶应有的保健功效，也得到了广大消费者接受。为开发一种新型的功能性保健饮品，本发明提供了一种桂圆枸杞子红枣饮料，其采取桂圆、枸杞子、红枣为主要成分，经特殊工艺制成。在中医研究中我们可以看到，红枣是一种实用价值很高的植物，有着其特殊的人体调解功能，以降火气、清心、止血、去除体内多余湿气、散瘀为主要作用。桂圆，富含维生素C,维生素B1去，维生素B2及多种矿物质，性干寒，有去暑，散瘀，开胃健脾的功效；能起到养阴清热、润燥止渴、清心安神的作用。除此以外，枸杞子与红枣复配茶饮，煲汤均有可保持脸部光泽，有益血生肌的功效。尽管桂圆、枸杞子、红枣早已被世人所知，其好处亦得到了人们的赞誉，但在饮料行业中，其食用与药用价值并没有被充分开发与利用。为此，本发明提供的一种桂圆枸杞子红枣饮料，不仅口感较好、具有止渴、健胃、美容的作用，还含有多种维生素、蛋白质和矿物质，是一种营养丰富的天然饮料，有着极好的开发前景。
发明内容 本发明的要点在于莲藕汁用淀粉酶处理，解决了因为莲藕淀粉老化而引起的后沉淀问题，所生产的莲藕饮料澄清透明，具有特殊的莲藕香味，口感很好。在改善口感的同时，加入了蓝莓，味道独特，是一种营养丰富的天然饮料。
本发明选择的配方如下（组分及其重量百分比％）：桂圆、枸杞子、红枣（按比例5：3：1）35.0-45.0、木糖醇：8.0-12.0、柠檬酸0.15、复合稳定剂（海藻酸钠0.14、羧甲基纤维素钠0.04、黄原胶0.04）、崂山矿泉水至100。
桂圆：其具有安神，治失眠、健忘、惊悸。古人很推崇桂圆的营养价值，有许多本草书都介绍了本品的滋养和保健作用。早在汉朝时期，桂圆就已作为药用。《名医别录》称之为“益智”，言其功能养心益智故也。有滋补强体，补心安神、养血壮阳，益脾开胃，润肤美容的功效。桂圆的糖分含量很高,且含有能被人体直接吸收的萄萄糖，体弱贫血，年老体衰，久病体虚，经常吃些桂圆很有补益；妇女产后，桂圆也是重要的调补食品。桂圆具有益气养血，健脾补心的功效，故有“果中神品”之称。《神农本草经》记载：龙眼肉有治疗“五脏邪气，安志厌食”的功效，称“久服强魂聪明，轻身不老，通神明”。龙眼肉味甘性温，归心、脾经，适用于心脾两虚证及气血两虚证患者。中医认为心主血脉与神志，与精神、意识思维活动有关。脾为后天气血生化之源，提供全身的营养。如果人们思虑过度，劳伤心脾，可导致心悸怔忡，失眠健忘，神疲乏力等症状。龙眼肉甘温滋补，入心脾两经，功善补益心脾，而且甜美可口，不滋腻，不壅气，实为补心健脾之佳品。久病体虚或老年体衰者，常有气血不足之证，而表现为面色苍白或萎黄，倦怠乏力，心悸气短等症，龙眼肉既补心脾，又益气血，甘甜平和，有较好疗效。现代医学研究证实，龙眼肉含有蛋白质、脂肪、糖类、有机酸、粗纤维及多种维生素及矿物质等。龙眼肉能够抑制脂质过氧化和提高抗氧化酶活性，提示其有一定的抗衰老作用。龙眼肉具有提高机体免疫功能，抑制肿瘤细胞，降血脂，增加冠状动脉血流量，增强机体素质等作用。
枸杞子：性平味甘，入肝、肾经，具有养阴补血、滋补肝肾、益精明目的功效，常用于治疗肝肾虚损、精血不足所致的腰膝酸软、头晕、耳鸣、遗精等症，对肝肾不足、精血不能上济于目所致的眼目昏花、视力减退等症疗效尤佳。现代药理研究表明，枸杞含有胡萝卜素、甜菜碱、维生素A、维生素B1、维生素B2、维生素C 和钙、磷、铁等成分，具有增强白细胞活性、抑制脂肪在肝细胞内沉积、促进肝细胞新生的作用，对慢性肝炎、中心性视网膜炎、视神经萎缩等疗效显著，还可降血压、降血糖、降血脂。由于枸杞功效显著且药性平和，所以被历代名家推崇为强身健体、延缓衰老之良药。
红枣：味甘性温、归脾胃经，有补中益气、养血安神、缓和药性的功能；而现代的药理学则发现，红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、氨基酸等丰富的营养成份。可提高人体免疫力，并可抑制癌细胞：药理研究发现，红枣能促进白细胞的生成，降低血清胆固醇，提高血清白蛋白，保护肝脏，红枣中还含有抑制癌细胞，甚至可使癌细胞向正常细胞转化的物质。经常食用鲜枣的人很少患胆结石，这是因为鲜枣中丰富的维生素C，使体内多余的胆固醇转变为胆汁酸，胆固醇少了，结石形成的概率也就随之减少。枣中富含钙和铁，它们对防治骨质疏松、产后贫血有重要作用，中老年人更年期经常会骨质疏松，正在生长发育高峰的青少年和女性容易发生贫血，大枣对他们会有十分理想的食疗作用，其效果通常是药物不能比拟的。对病后体虚的人也有良好的滋补作用。枣所含的芦丁，是一种使血管软化，从而使血压降低的物质，对高血压病有防治功效。枣还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲。枣还可以很好的能增强肌力、消除疲劳、扩张血管、增加心肌收缩力、改善心肌营养。
木糖醇在这里主要是替代蔗糖作为甜味剂。木糖醇虽然和蔗糖有相同的甜度和热量，但木糖醇，吃多不会使血液中性脂肪增加，使身体发胖，长期服用木糖醇具有控制体重和抑制肥胖的作用，因为木糖醇能减少血中的游离脂肪，调整脂类的代谢，因而使脂肪组织生成减少。动物试验证实，用木糖醇取代食物中的糖类，长期摄入后组织中脂肪酸合成的减少，是由于酯类酵素被抑制，现在国外已推荐木糖醇用于治疗肥胖病。木糖醇除了具有抑制甘油、中性脂肪、游离脂肪酸合成的功能，因而能控制体重外，也由于健康人食用木糖醇，比食用糖类分泌的胰岛素较少，故食欲也较小，饮食量也减少，因而起到控制和减轻体重的作用。热量和砂糖成为现代消费者忌避的对象，用功能性甜味剂木糖醇制成的无糖酸奶、无糖茶饮料、无糖奶粉、无糖冰激凌和无糖果汁越来越受到消费者的喜爱。
柠檬酸作为酸度调节剂，改善酸度。
海藻酸钠是一种天然多糖，具有药物制剂辅料所需的稳定性、溶解性、粘性和安全性。
羧甲基纤维素钠作为增稠剂和稳定剂。
黄原胶是目前国际上集增稠、悬浮、乳化、稳定于于一体．性能最优越的生物胶。
本发明产品的制备方法是：
（1）将桂圆（去核）、枸杞子、红枣（去核）洗净，按比例混合；
（2）将洗净的混合品用榨汁机打成含有细微颗粒的营养汁；
（3）将柠檬酸和稳定剂等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；
（4）将步骤2含桂圆、枸杞子、红枣三种成分的营养汁与调和糖液混合，补充崂山矿泉水至产品终浓度；
（5）将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；
（6）均质好的料液杀菌，定量灌装。
本发明具有以下优点：
（1）提供了一种桂圆枸杞子红枣饮料制作方法；
（2）采用高科技提取技术处理，使口感更好；
（3）同时拥有三种物质营养成分，味美香甜，营养价值更高；
（4）木糖醇取代蔗糖，适合的人群更广，绿色环保。
具体实施方式：下面结合实施例对本发明作进一步的详细说明：
以生产100kg为例，按照所列数据（重量百分比％）及其所述工艺进行配置：
配方：桂圆、枸杞子、红枣（按比例5：3：1）35.0-45.0、木糖醇：8.0-12.0、柠檬酸0.15、海藻酸钠0.14、羧甲基纤维素钠0.04、黄原胶0.04、崂山矿泉水至100。
工艺：
（1）将桂圆（去核）、枸杞子、红枣（去核）洗净，按比例混合；
（2）将洗净的混合品用榨汁机打成含有细微颗粒的营养汁；
（3）将柠檬酸和海藻酸钠等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；
（4）将步骤2含桂圆、枸杞子、红枣三种成分的营养汁与调和糖液混合，补充崂山矿泉水至产品终浓度；
（5）将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；
（6）均质好的料液杀菌，定量灌装。
Claims (2)
1.本发明涉及一种桂圆枸杞子红枣饮料，其特征在于具有如下配方（组分及其重量百分比%）：桂圆、枸杞子、红枣（按比例5：3：1）35.0-45.0、木糖醇：8.0-12.0、柠檬酸0.15、复合稳定剂（海藻酸钠0.14、羧甲基纤维素钠0.04、黄原胶0.04）、崂山矿泉水至100。
2. 根据权利要求1所述的一种桂圆枸杞子红枣饮料，其特征在于具有如下的工艺：
（1）将桂圆（去核）、枸杞子、红枣（去核）洗净，按比例混合；
（2）将洗净的混合品用榨汁机打成含有细微颗粒的营养汁；
（3）将柠檬酸和稳定剂等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；
（4）将步骤2含桂圆、枸杞子、红枣三种成分的营养汁与调和糖液混合，补充崂山矿泉水至产品终浓度；
（5）将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；
（6）均质好的料液杀菌，定量灌装。
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| CN106387552A (zh) * | 2016-09-18 | 2017-02-15 | 天津北洋百川生物技术有限公司 | 一种青稞苗苗枸杞饮料的制备方法 |
| CN106616102A (zh) * | 2016-09-30 | 2017-05-10 | 佛山市融信通企业咨询服务有限公司 | 一种山捻子桑葚饮料及其制备方法 |
| CN107853512A (zh) * | 2017-11-10 | 2018-03-30 | 大新县科学技术情报研究所 | 一种龙眼汁饮品及其制备方法 |
| CN108813244A (zh) * | 2018-05-22 | 2018-11-16 | 中玺（天津）枣业技术工程中心 | 养生红枣复合果汁及加工方法 |
-
2013
- 2013-08-28 CN CN201310378316.XA patent/CN104413509A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387552A (zh) * | 2016-09-18 | 2017-02-15 | 天津北洋百川生物技术有限公司 | 一种青稞苗苗枸杞饮料的制备方法 |
| CN106616102A (zh) * | 2016-09-30 | 2017-05-10 | 佛山市融信通企业咨询服务有限公司 | 一种山捻子桑葚饮料及其制备方法 |
| CN107853512A (zh) * | 2017-11-10 | 2018-03-30 | 大新县科学技术情报研究所 | 一种龙眼汁饮品及其制备方法 |
| CN108813244A (zh) * | 2018-05-22 | 2018-11-16 | 中玺（天津）枣业技术工程中心 | 养生红枣复合果汁及加工方法 |
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