CN104473282B - 一种姜醋饮料及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种姜醋饮料及其制备方法，由以下原料和步骤制得：按重量份3.8～4.0份干姜粉、0.8～1份莲心、0.8～1份金银花、2.8～3份甘草、2.9wt%～3.1wt%发酵白醋100份在室温下浸泡20-24h后过滤，滤液备用，滤渣弃用；以前步骤制得的滤液10wt%、蜂蜜4wt%～5wt%、白糖5wt%～6wt%、果糖1wt%～2wt%、麦芽糖1wt%～2wt%、柠檬酸钠0.15wt%～0.2wt%、余量的水的比例混合后调配均匀；离心分离或过滤，将前步骤制得的混合物中的固体杂质分离后得到液态混合物；装罐后经过85～90℃、10～12min杀菌处理，得到姜醋饮料。
Description
技术领域
本发明涉及一种保健醋饮料及制备方法，尤其涉及一种姜醋饮料及其制备方法。
背景技术
随着人类的进步，人们的保健意识越来越强，对保健食品的需求也越来越大。食醋是人们饮食生活中不可缺少的调味品。研究证实，食醋具有防腐杀菌、消除疲劳、增进食欲、促进消化吸收、防止脂肪肝、预防高血压、降低体内过氧化脂质和血液中的乙醇浓度等保健功能。发展多品种、多功能的饮品是食醋从传统的调味品走向现代饮料消费品的必然趋势。进入20世纪90年代以来，美国推出苹果醋，法国推出葡萄醋，英国则推出啤酒醋，日本对果醋更是情有独钟，推崇备至。目前常见的醋饮料有苹果醋、山楂醋、猕猴桃醋、西瓜醋等果醋饮料，以及添加各种营养因子的营养强化型醋饮料。譬如向米醋中添加各种维生素、矿物元素、珍珠粉、低聚糖等制成的米醋饮料。上述醋饮料都具备一定的保健功能。
但目前市场上的醋饮料多为利用发酵醋、甜味剂、柠檬酸、少量果汁与水配制而成。其中刺激味较强的发酵醋含量很低，常加入酸味柔和的柠檬酸辅助酸味；人工成分加入过多，失去了醋饮料应有的保健作用；目前尚未发现市场上有药食同用的纯天然醋饮料。
发明内容
本发明所要解决的技术问题是针对现有技术的不足，提供一种药食同用的保健醋饮料及其制备方法，该保健醋饮料把姜粉、莲心和金银花中的功能物质有效地浸提出来，配料中不添加任何的防腐剂和香精，具有美容养颜、延缓衰老、提高免疫力、抗癌、杀菌且香气浓郁，口感更佳。
为了解决上述技术问题，根据本发明的一个方面，本发明提供一种姜醋饮料的制备方法，包括以下步骤：
1）制备醋浸提液：按重量份3.8～4.0份干姜粉、0.8～1份莲心、0.8～1份金银花、2.8～3份甘草、2.9wt%～3.1wt%发酵白醋100份在室温下浸泡16～24h后过滤，滤液备用，滤渣弃用；
2）调配：按步骤1）制得的滤液10wt%、蜂蜜4wt%～5wt%、白糖5wt%～6wt%、果糖1wt%～2wt%、麦芽糖1wt%～2wt%、柠檬酸钠0.15wt%～0.2wt%、余量的水的比例混合后调配均匀；
3）离心分离或过滤：将步骤2）制得的混合物中的固体杂质分离后得到液态混合物；
4)杀菌：装罐后经过85～90℃、10～12min杀菌处理，得到姜醋饮料。
根据本发明的另一个方面，本发明提供姜醋饮料，饮料中含有：按重量份3.8～4.0份干姜粉、0.8～1份莲心、0.8～1份金银花、2.8～3份甘草、2.9wt%～3.1wt%发酵白醋100份在室温下浸泡16～24h后过滤得到的姜醋原液10wt%；蜂蜜4wt%～5wt%；白糖5wt%～6wt%；果糖1wt%～2wt%；麦芽糖1wt%～2wt%；柠檬酸钠0.15wt%～0.2wt%；余量为水。
本发明中，余量的水和余量为水中的“余量”指饮料中各组份质量之和为100%，减去已列出组份的质量百分比含量，剩余的质量百分比含量。余量的水中包括按本发明提供的方法未经分离出来的杂质。
本发明提供的生产方法及制得的产品具有以下有益效果：干姜性热，辛烈之性较强，长于温中回阳，兼能温肺化饮，临床上常用于治疗中焦虚寒、阳衰欲脱与寒饮犯肺喘咳等证。姜能刺激胃粘膜，引起血管运动中枢及交感神经的反射性兴奋，促进血液循环，振奋胃功能，达到健胃、止痛、发汗、解热的作用；姜还能增强胃液的分泌和肠壁的蠕动，从而帮助消化；姜具有显著抑制皮肤真菌和杀死阴道滴虫的功效，可治疗各种痈肿疮毒；姜有抑制癌细胞活性、降低癌的毒害作用，可以起到防癌的功效；姜具有发汗解表，温肺止咳，解毒的功效，可治外感风寒、胃寒呕吐、风寒咳嗽、腹痛腹泻、中鱼蟹毒等病症。莲心具有清心安神，交通心肾，涩精止血功效。金银花性寒，味甘，入肺、心、胃经，具有清热解毒、抗炎、补虚疗风的功效。甘草有抗炎和抗变态反应的功能，缓解咳嗽，祛痰，治疗咽痛喉炎。蜂蜜能改进血液的成分，推进心脑和血管功用，常服用对于心血管患者很有好处；蜂蜜对肝脏有维护效果，能推进肝细胞再生，对脂肪肝的形成有一定的抑制效果；食用蜂蜜能迅速弥补膂力，消除疲惫，增强对疾病的抵抗力；蜂蜜还有杀菌的效果，食用蜂蜜，不仅对牙齿无影响，还能在口腔内起到杀菌消毒的效果。本发明采用固态发酵制备的食用醋浸泡干姜粉和部分药食同用的中药材，再添加麦芽糖等功能性物质配制的保健醋，该产品较多的提取和保持药物的有效成分，各组份具有协同疗效，长期饮用具有独到的减肥、美容、抗癌、杀菌保健作用。
具体实施方式
实施例用来提供对本发明的进一步理解，构成本申请的一部分，本发明的示意性实施例及其说明用于解释本发明，并不构成对本发明的不当限定。
实施例1
姜醋饮料配方，饮料中含有：按重量份3.8份干姜粉、1份莲心、0.8份金银花、3份甘草、2.9wt%发酵白醋100份在室温下浸泡16h后过滤得到的姜醋原液10wt%；蜂蜜5wt%；白糖5wt%；果糖2wt%；麦芽糖1wt%；柠檬酸钠0.15wt%；余量为水。
姜醋饮料的制备方法，包括以下步骤：
1）制备醋浸提液：按重量份3.8份干姜粉、1份莲心、0.8份金银花、3份甘草、2.9wt%发酵白醋100份在室温下浸泡16h后过滤，滤液备用，滤渣弃用；
2）调配：按步骤1）制得的滤液10wt%，蜂蜜5wt%；白糖5wt%；果糖2wt%；麦芽糖1wt%；柠檬酸钠0.15wt%；余量的水的比例混合后调配均匀；
3）离心分离或过滤：将步骤2）制得的混合物中的固体杂质分离后得到液态混合物；
4)杀菌：装罐后经过85℃、12min杀菌处理，即可得到姜醋饮料。
实施例2
姜醋饮料配方，饮料中含有：按重量份4.0份干姜粉、0.8份莲心、1份金银花、2.8份甘草、3.1wt%发酵白醋100份在室温下浸泡24h后过滤得到的姜醋原液10wt%；蜂蜜4wt%；白糖6wt%；果糖1wt%；麦芽糖2wt%；柠檬酸钠0.2wt%；余量为水。
姜醋饮料的制备方法，包括以下步骤：
1）制备醋浸提液：按重量份4.0份干姜粉、0.8份莲心、1份金银花、2.8份甘草、3.1wt%发酵白醋100份在室温下浸泡24h后过滤，滤液备用，滤渣弃用；
2）调配：按步骤1）制得的滤液10wt%；蜂蜜4wt%；白糖6wt%；果糖1wt%；麦芽糖2wt%；柠檬酸钠0.2wt%；余量的水的比例混合后调配均匀；
3）离心分离或过滤：将步骤2）制得的混合物中的固体杂质分离后得到液态混合物；
4)杀菌：装罐后经过90℃、10min杀菌处理，得到姜醋饮料。
实施例3
姜醋饮料配方，饮料中含有：按重量份3.9份干姜粉、0.9份莲心、0.9份金银花、2.9份甘草3wt%发酵白醋100份在室温下浸泡20h后过滤得到的姜醋原液10wt%；蜂蜜4.5wt%；白糖5.5wt%；果糖1.5wt%；麦芽糖1.5wt%；柠檬酸钠0.18wt%；余量为水。
姜醋饮料的制备方法，包括以下步骤：
1）制备醋浸提液：按重量份3.9份干姜粉、0.9份莲心、0.9份金银花、2.9份甘草3wt%发酵白醋100份在室温下浸泡20h后过滤，滤液备用，滤渣弃用；
2）调配：按步骤1）制得的滤液10wt%；蜂蜜4.5wt%；白糖5.5wt%；果糖1.5wt%；麦芽糖1.5wt%；柠檬酸钠0.18wt%；余量的水的比例混合后调配均匀；
3）离心分离或过滤：将步骤2）制得的混合物中的固体杂质分离后得到液态混合物；
4)杀菌：装罐后经过88℃、11min杀菌处理，即可得到姜醋饮料。
实施例采用发酵白醋室温浸泡提取干姜粉、莲心和金银花的有效功能成分，浸出物含量高，口感浓厚，姜汁色泽鲜艳，姜汁香气浓郁，成本低，操作简单，效率高，得到的产品不添加防腐剂和香精，香气浓，酸甜可口，保质期长，适合各种人群食用。
与其他浸提方法对比，采用白醋室温浸提16～24h，得到的产品无沉淀，清澈透明，姜汁的香气浓郁，色泽具有鲜艳的姜黄色，酸甜适口，无刺激性，微生物指标按GB4789.2-2010《食品安全国家标准食品微生物学检验菌落总数测定》和GB4789.3-2008《食品安全国家标准食品微生物学检验大肠菌群测定》规定的方法检测，符合饮料标准。对比试验结果如下表。
对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明权利要求的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种姜醋饮料的制备方法，其特征在于，包括以下步骤：
1）制备醋浸提液：按重量份3.8～4.0份干姜粉、0.8～1份莲心、0.8～1份金银花、2.8～3份甘草、2.9wt%～3.1wt%发酵白醋100份在室温下浸泡16～24h后过滤，滤液备用，滤渣弃用；
2）调配：按步骤1）制得的滤液10wt%、蜂蜜4wt%～5wt%、白糖5wt%～6wt%、果糖1wt%～2wt%、麦芽糖1wt%～2wt%、柠檬酸钠0.15wt%～0.2wt%、余量的水的比例混合后调配均匀；
3）离心分离或过滤：将步骤2）制得的混合物中的固体杂质分离后得到液态混合物；
4)杀菌：装罐后经过85～90℃、10～12min杀菌处理，得到姜醋饮料。
2.一种姜醋饮料，其特征在于，饮料中含有：按重量份3.8～4.0份干姜粉、0.8～1份莲心、0.8～1份金银花、2.8～3份甘草、2.9wt%～3.1wt%发酵白醋100份在室温下浸泡16～24h后过滤得到的姜醋原液10wt%；蜂蜜4wt%～5wt%；白糖5wt%～6wt%；果糖1wt%～2wt%；麦芽糖1wt%～2wt%；柠檬酸钠0.15wt%～0.2wt%；余量为水。
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