CN104643238B - 桑葚保健液的制备方法 - Google Patents

桑葚保健液的制备方法 Download PDF

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CN104643238B
CN104643238B CN201410263206.3A CN201410263206A CN104643238B CN 104643238 B CN104643238 B CN 104643238B CN 201410263206 A CN201410263206 A CN 201410263206A CN 104643238 B CN104643238 B CN 104643238B
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王祺中
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Abstract

本发明公开一种桑葚保健液的制备方法，包括如下步骤：A将300～400重量份连桑葚籽的鲜桑葚加入30～32重量份的糖，搅拌使鲜桑葚破裂，并与糖混合均匀，发酵26小时～32小时，形成桑葚发酵物；B将145～155重量份的五味子和30～35重量份的红枣用两者混合重量6倍的水煎煮成药液；C将145～155重量份的鲜牛蒡根捣成汁，汁连渣一同放入步骤B所得的药液内浸泡，形成药液混合物；D将步骤C所得的药液混合物与步骤A获得的桑葚发酵物混合后继续发酵46小时～52小时，过滤，加入纯净水，再经水域消毒，封装。本发明可以解决现有以鲜桑葚为主要原料制成保健液的制备工艺损失营养成分过多，成品保健效果差的问题。

Description

桑葚保健液的制备方法
技术领域
本发明涉及保健饮料加工技术领域，尤其是一种以鲜桑葚为主要原料的保健果汁饮料的制备方法。
背景技术
桑葚作为中药使用在我国已经有三千多年的历史，其味甘性寒，入心、肝、肾经，有补肝益肾、滋阴养血、驻容颜、抗衰老之功效。凡阴亏血少所致的眩晕耳鸣、神衰不寐、目暗盗汗、肢体麻木、大便秘结等症均可服用。由于鲜桑葚保鲜时间短于多数水果，因而中医多用损失了较多营养成分的干桑葚。
近年来，为了尽量保持鲜桑葚原有的成分，人们陆续开发了各种以鲜桑葚为主要原料制成的桑葚酒、桑葚醋、桑葚汁作为保健饮料。但是，为了使鲜桑葚及其他原料的有效成分尽快析出，并相互渗透相互作用，及后期的灭菌，现有的加工工艺仍然采用蒸，煮等高温处理的方法，导致鲜果中的维生素和花青素能够保留在饮料中的很少，保健功效降低，造成资源的浪费。
发明内容
本发明所要解决的问题是提供一种桑葚保健液的制备方法，以解决现有以鲜桑葚为主要原料制成保健液的制备工艺损失营养成分过多，成品保健效果差的问题。
为了解决上述技术问题，本发明的技术方案是：使用以下重量份的组分为原料：鲜桑葚300～400，鲜牛蒡根145～155，五味子145～155，红枣30～35；
包括如下步骤：
A、将300～400重量份连桑葚籽的鲜桑葚加入30～32重量份的糖，搅拌10分钟～20分钟，使鲜桑葚破裂，并与糖混合均匀，发酵26小时～32小时，形成桑葚发酵物；
B、将145～155重量份的五味子和30～35重量份的红枣用两者混合重量6倍的水煎煮2小时，收集煎出的药液；再加入五味子和红枣两者混合重量6倍的水煎煮1.4小时煎煮，收集煎出的药液；再次加五味子和红枣两者混合重量6倍的水煎煮1小时煎煮，收集煎出的药液并合并前两次的药液；
C、将145～155重量份的鲜牛蒡根捣成汁，汁连渣一同放入步骤B所得的药液内浸泡30分钟～40分钟，形成药液混合物；
D、将步骤C所得的药液混合物与步骤A获得的桑葚发酵物混合后继续发酵46小时～52小时，过滤，加入鲜桑葚相同重量份的纯净水，再经水域消毒，封装。
为了解决上述技术问题，本发明更为具体的技术方案是：所述糖为黑糖或红糖。
鲜牛蒡根：苦、辛，凉。清热解毒，疏风利咽，消肿。用于风热感冒，咳嗽，咽喉痛，疮疖肿毒，脚癣，湿疹。 茎叶：甘。用于头风痛，烦闷，金疮，乳痈，皮肤风痒。五味子以补五脏气，以辅鲜桑葚补养之阴血，鲜牛蒡根清五脏之毒而不泄，红枣补血养气，同时可以调和百药。
由于采用了上述技术方案，本发明与现有技术相比具有的有益效果是：
1、本桑葚保健液的制备方法选用的鲜果未经过蒸煮烤等工艺，仅仅是破碎后进行发酵，因而可以保持绝大部分维生素及花青素，既增强了保健效果，又减少了资源的浪费；
2、鲜桑葚进行了两次发酵，第一次破碎后加糖发酵，代替了蒸煮，使鲜桑葚的有效成分快速析出，同时使析出的汁液有很好的口感，增加了酸甜味，并略带酒的甘醇；
3、鲜桑葚第二次与鲜牛蒡根和五味子红枣混合液一同发酵，既可以使鲜牛蒡根有效成分快速析出，又可以使四味中药的有效成分相互渗透、相互作用；且发酵过程可以起到杀菌的作用，无需使用破坏营养成分的高温灭菌，也无需添加有毒的防腐剂。
具体实施方式
下面结合实施例，对本发明做进一步说明。
实施例一：
本桑葚保健液的制备方法，包括如下步骤：使用以下重量份的组分为原料：鲜桑葚400，鲜牛蒡根145，五味子155，红枣30；
A、将400重量份连桑葚籽的鲜桑葚加入30重量份的黑糖，搅拌10分钟，使鲜桑葚破裂，并与糖混合均匀，发酵26小时，形成桑葚发酵物；
B、将155重量份的五味子和30重量份的红枣用两者混合重量6倍的水煎煮2小时，收集煎出的药液；再加入五味子和红枣两者混合重量6倍的水煎煮1.4小时煎煮，收集煎出的药液；再次加五味子和红枣两者混合重量6倍的水煎煮1小时煎煮，收集煎出的药液并合并前两次的药液；
C、将145重量份的鲜牛蒡根捣成汁，汁连渣一同放入步骤B所得的药液内浸泡30分钟，形成药液混合物；
D、将步骤C所得的药液混合物与步骤A获得的桑葚发酵物混合后继续发酵52小时，过滤，加入鲜桑葚相同重量份的纯净水，再经水域消毒，封装。
实施例二：
本桑葚保健液的制备方法，包括如下步骤：使用以下重量份的组分为原料：鲜桑葚300，鲜牛蒡根155，五味子145，红枣35；
A、将300重量份连桑葚籽的鲜桑葚加入31重量份的黑糖，搅拌20分钟，使鲜桑葚破裂，并与糖混合均匀，发酵32小时，形成桑葚发酵物；
B、将145重量份的五味子和35重量份的红枣用两者混合重量6倍的水煎煮2小时，收集煎出的药液；再加入五味子和红枣两者混合重量6倍的水煎煮1.4小时煎煮，收集煎出的药液；再次加五味子和红枣两者混合重量6倍的水煎煮1小时煎煮，收集煎出的药液并合并前两次的药液；
C、将155重量份的鲜牛蒡根捣成汁，汁连渣一同放入步骤B所得的药液内浸泡40分钟，形成药液混合物；
D、将步骤C所得的药液混合物与步骤A获得的桑葚发酵物混合后继续发酵46小时，过滤，加入鲜桑葚相同重量份的纯净水，再经水域消毒，封装。
实施例三：
本桑葚保健液的制备方法，包括如下步骤：使用以下重量份的组分为原料：鲜桑葚350，鲜牛蒡根150，五味子150，红枣32；
A、将350重量份连桑葚籽的鲜桑葚加入32重量份的红糖，搅拌15分钟，使鲜桑葚破裂，并与糖混合均匀，发酵30小时，形成桑葚发酵物；
B、将150重量份的五味子和32重量份的红枣用两者混合重量6倍的水煎煮2小时，收集煎出的药液；再加入五味子和红枣两者混合重量6倍的水煎煮1.4小时煎煮，收集煎出的药液；再次加五味子和红枣两者混合重量6倍的水煎煮1小时煎煮，收集煎出的药液并合并前两次的药液；
C、将150重量份的鲜牛蒡根捣成汁，汁连渣一同放入步骤B所得的药液内浸泡35分钟，形成药液混合物；
D、将步骤C所得的药液混合物与步骤A获得的桑葚发酵物混合后继续发酵50小时，过滤，加入鲜桑葚相同重量份的纯净水，再经水域消毒，封装。

Claims (2)

1.一种桑葚保健液的制备方法，其特征在于：由以下重量份的组分制成：鲜桑葚300～400，鲜牛蒡根145～155，五味子145～155，红枣30～35，糖30～32；
包括如下步骤：
A、将300～400重量份连桑葚籽的鲜桑葚加入30～32重量份的糖，搅拌10分钟～20分钟，使鲜桑葚破裂，并与糖混合均匀，发酵26小时～32小时，形成桑葚发酵物；
B、将145～155重量份的五味子和30～35重量份的红枣用两者混合重量6倍的水煎煮2小时，收集煎出的药液；再加入五味子和红枣两者混合重量6倍的水煎煮1.4小时，收集煎出的药液；再次加五味子和红枣两者混合重量6倍的水煎煮1小时，收集煎出的药液并合并前两次的药液；
C、将145～155重量份的鲜牛蒡根捣成汁，汁连渣一同放入步骤B所得的药液内浸泡30分钟～40分钟，形成药液混合物；
D、将步骤C所得的药液混合物与步骤A获得的桑葚发酵物混合后继续发酵46小时～52小时，过滤，加入鲜桑葚相同重量份的纯净水，再经水浴消毒，封装。
2.根据权利要求1所述的桑葚保健液的制备方法，其特征在于：所述糖为黑糖或红糖。
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CN102726792B (zh) * 2012-07-03 2013-05-29 哈尔滨怡康药业有限公司 复合果汁及其加工方法
CN103766692A (zh) * 2012-10-17 2014-05-07 刘铭 桑葚酵素及其制备方法
CN103462158B (zh) * 2013-09-09 2015-05-20 江苏恒顺醋业股份有限公司 一种桑葚酵素饮料及其制备方法
CN103750448A (zh) * 2013-12-23 2014-04-30 江苏科技大学 一种桑葚发酵方法
CN103689743B (zh) * 2014-01-07 2015-01-07 威海环翠楼红参科技有限公司 一种高丽红参桑椹饮料的制备方法

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