CN104970410A - 一种食疗饮料及其制备方法 - Google Patents
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Classifications
-
- 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
-
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种食疗饮料,属于食品及其加工领域。该食疗饮料由下列原料按照一定的重量份配比制得:酸度8~12的可食用醋20~30份,优质的带壳鲜鸡蛋20~30份,鲜榨柠檬汁30~40份,蜂蜜50~60份,无菌食用水300~400份。长期或间断饮用能够很好的调理人体机能,对很多疾病能够进行有效治疗和预防,其中具有的有机钙离子也可以提高细胞活性,防止皮肤老化。本发明同时还提供了该食疗饮料的制备方法。
Description
技术领域
本发明属于食品加工领域,具体来说,是一种能够对人体进行调理的食疗饮料及其制备方法。
背景技术
在中医营养食疗有一条很著名的理论,叫做“药食同理”,名医李时珍编写的《本草纲目》,将无毒、多食不伤人且能健身长寿者列为“上品”药材,即是现今之补品食物,这就是食疗。
现有食疗的一般定义是指在中医理论指导下利用食物的特性来调节机体功能,使其获得健康或愈疾防病的一种方法。更简单地说,食疗就是用食物代替药物而使疾病得到治疗、使细胞恢复功能、使人体恢复健康。
公开号为CN101341981的发明专利公开了“一种食疗饮料”,该饮料主要通过黄芪、白术、防风、甘草、大枣、罗汉果等中药材制备而成,长期或间断饮用都可以增强人体的免疫力,减少伤风感冒的几率,对中老年人有慢性病的可减少发病率。
随着老百姓生活水平的提高,食疗的作用已经不仅限于调理身体,还可以用来减肥、养颜、护肤。但是现有的食疗饮料很少能够在调理人体机能的同时,还能够起到美容护肤的效果。
发明内容
鉴于此,本发明旨在提供一种不但能够调理人体机能,使疾病得到预防和治疗、使身体恢复健康,还能够起到美容护肤功能的食疗饮料。
为实现上述技术目的,本发明采用的技术方案如下:
一种食疗饮料,该食疗饮料由下列原料按照一定的重量份配比制得:酸度8~12的可食用醋20~30份,优质的带壳鲜鸡蛋20~30份,鲜榨柠檬汁30~40份,蜂蜜50~60份,无菌食用水300~400份。
本发明同时还提供了食疗饮料的制备方法,包括如下步骤:
(1)原料准备(重量份):酸度8~12的可食用醋20~30份,优质的带壳鲜鸡蛋20~30份,鲜榨柠檬汁30~40份,蜂蜜50~60份,无菌食用水300~400份;
(2)先将带壳鲜鸡蛋洗净,然后消毒、再洗净,将处理后的带壳鸡蛋放入可食用醋中浸泡48小时,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;
(3)向步骤(2)中所得液体加入柠檬汁和蜂蜜并充分搅拌,过滤,常温下静置48小时,取上层沉清液加入无菌食用水充分混合,在2~5℃温度下静置48小时,取上沉清液体进行罐装、巴氏杀菌后即得食疗饮料。
上述技术方案中食疗饮料的制备方法,由于使用了带壳鲜鸡蛋,因此在添加醋酸后,主要成分为碳酸钙的蛋壳能够软化,与之反应能生成可溶解的醋酸钙和碳酸(二氧化碳和水),从而获得容易被吸收的有机钙离子,这种钙能使人体保持一定的碱性,从而提高细胞活性,防止皮肤老化,并有逐渐消除皮肤中黑斑的功能,由于醋酸是弱酸,再加上反应后剩下醋酸的浓度很低,因此蛋清中的蛋白质基本不会发生变性;加入的柠檬汁有几个好处:1、柠檬酸含量可以确保碳酸钙充分反应,其生成的钙盐在冷水中比热水更容易溶解,2、柠檬汁的补充增加了水分,因饱和未溶解的醋酸钙能够得到充分溶解,从而提高了有机钙离子含量3、柠檬酸具有一定的除腥杀菌作用,可以去除混合液体中的蛋腥味,4、柠檬酸作为饮料的主要调味剂,不但能够增强食欲和促进体内钙、磷物质的消化吸收,其药用价值也十分明显;加入的蜂蜜的作用在于:1、由于饮料中加入了醋酸和柠檬,其味道会存在过酸的情况,影响口味,而蜂蜜中所含的糖分能够改善口味,使得其口味酸甜适宜,2、蜂蜜、柠檬以及鸡蛋清都能够起到美容护肤的作用,3、蜂蜜虽呈酸性,但是是碱性食物,所谓碱性食物是指在人体内经过氧化、分解后就成为水和二氧化碳排出体外,而所含的金属元素如钠、钾、钙、镁、锌、铁等,在人体内形成了使血液呈碱性反应的带阳离子的碱性氧化物的食物,碱性食物可以中和体内酸性代谢产物,使体液碱化,从而起到调整机体酸碱平衡、调节新陈代谢的作用,4、蜂蜜和鸡蛋混合后,能够经受一定温度的杀菌处理,从而避免单独蛋液加热容易引起的凝固变性,这样在经过巴氏杀菌处理后食疗饮料不会混浊,保证饮料的观感;加入无菌食用水稀释所得液体,从而达到人体可饮用的浓度,杀菌的目的主要是为了杀灭蛋液中存在的杂菌、大肠杆菌和沙门氏菌以及生产过程中引入的其它细菌,保证食疗饮料的卫生质量指标。
进一步限定,所述步骤(3)中加入柠檬汁和蜂蜜后,还需加入质量分数为25%的NaOH溶液,其加入量为步骤(2)所得液体质量的2~5%。醋酸、柠檬酸饮食过多,容易对胃黏膜造成损伤,尽管本申请的配比在经过反应和稀释之后酸性成分所剩不多,但是为避免饮用过多所带来的酸性成分累积,本限定在配置过程中加入一定量的NaOH溶液,有多个好处:1、经过中和反应调节饮料的PH值,减少饮料中的酸性成分,饮用后能够有利于机体酸碱平衡,2、加碱还可以清除饮料中存在的苦涩味,保证饮料的风味口感。
所述步骤(2)中消毒方法采用浓度为40~50ppm的三氧化氯泡沫消毒剂消毒,消毒时间为5-10分钟。由于鸡蛋蛋壳表面会沾染上很多细菌和病毒,这些细菌和病毒在适宜的条件下大量繁殖,而简单的清洗只能清除一些简单的表面赃物,不能起到杀菌效果,尽管后续处理采用了巴氏杀菌,但是最好在制备前期能够对鸡蛋壳上细菌进行初步处理,本限定采用的三氧化氯泡沫消毒剂消毒方法杀菌彻底,对于减少蛋壳及蛋内细菌效果极佳,使用时不破坏蛋壳胶膜,因此也就不会通过蛋壳上的微孔侵入蛋液中。当然现有技术中还有使用诸如甲醛熏蒸消毒、过氧乙酸消毒、紫外线消毒、臭氧消毒等常用方法。
进一步限定,所述步骤(3)中的杀菌温度为60~70℃,杀菌时间为15~30min。对蛋液的杀菌过程既要保证杀灭蛋液中的致病菌和腐败菌,又要注意加热引起的凝固变性,因此杀菌温度和时间都需要控制好,温度过高和杀菌时间过长,饮料中蛋液成分容易发生凝固现象,温度过低和杀菌时间较短有不能杀死沙门氏菌,在本限定的杀菌过程中,液体需要不断搅拌,这可以降低液体中蛋白质变性的可能。
进一步限定,所述可食用醋的酸度为9。食用醋的酸度代表了醋酸的含量的多少,酸度低无法保证有足够的醋酸来与蛋壳反应并使之软化,酸度太高会引入过量的醋酸,这种饮料长期饮用容易伤害胃黏膜,即使通过加碱来中和,也会增加成本,因此可食用醋的酸度要适当。
本发明相比现有技术,该食疗饮料是一种人体润滑调节剂,经常饮用对支气管炎、咳嗽、肺结核、肺气肿、哮喘、慢性胃肠炎、消化不良、腹泻、便秘、肝炎、肝硬腹肿、髙血压、糖尿病、心绞痛、脑血栓、中风偏瘫、各种神经痛、神经麻木、颈椎病、肩周炎、胯关节坏死、腰腿酸痛等病症有很好的调理治疗作用,也能够对人体起到补钙的效果。
具体实施方式
为了使本领域的技术人员可以更好地理解本发明,下面结合实施例对本发明技术方案进一步说明。
药理分析:
鸡蛋:鸡蛋清能易经补气,润肺利咽,清热解毒,补充优质蛋白质,护肤,美容,有助于延缓衰老以及清除头发上的油垢;蛋黄则可以滋润干枯的头发,使其恢复光泽;鸡蛋壳与醋酸、柠檬酸反应后能够生成有机钙离子,这种钙能使人体保持一定的碱性,从而提高细胞活性,防止皮肤老化,并有逐渐消除皮肤中黑斑的功能。
柠檬汁:能促进胃中蛋白分解酶的分泌,增加胃肠蠕动,帮助食物消化;能够抑制钙盐结晶,从而阻止肾结石形成,甚至能使部分慢性肾结石患者的结石减少、变小;可以防治心血管疾病,能缓解钙离子促使血液凝固的作用,可预防和治疗高血压和心肌梗死,柠檬酸有收缩、增固毛细血管,降低通透性,提高凝血功能及血小板数量的作用;维生素含量极为丰富,是美容的天然佳品,能防止和消除皮肤色素沉着,促进肌肤美白效果。
蜂蜜:能够恢复疲劳,在所有的天然食品中,大脑神经元所需要的能量在蜂蜜中含量最高,蜂蜜中的葡萄糖、维生素、镁、磷、钙可以调节神经系统功能,缓解神经紧张,促进睡眠;促使胃酸正常分泌,还有增强肠蠕动的作用,能显著缩短排便时间;具有消炎、祛痰、润肺、止咳的功效;能供给皮肤养分让皮肤具有弹性,能杀灭或抑制附着在皮肤表面的细菌,还能消除皮肤的色素沉着,促进上皮组织再生;蜂蜜可以营养心肌并改善心肌的代谢功能,使血红蛋白增加、心血管舒张,防止血液凝集,保证冠状血管的血液循环正常。
实施例1:
准备30kg优质带壳鲜鸡蛋,首先用净水清洗,清洗后用浓度为40ppm的三氧化氯泡沫消毒剂进行消毒,消毒时间为10分钟,以此杀灭蛋壳表面沾染上的很多细菌和病毒,接着再用清水浸泡清洗蛋壳外面的三氧化氯泡沫消毒剂;取出消毒后的带壳鲜鸡蛋,并将其放入25kg酸度为10食用醋溶液中浸泡48小时,浸泡过程中蛋壳中的碳酸钙会与食用醋中的醋酸发生反应,生成可溶的醋酸钙,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;依次加入35kg鲜炸柠檬汁和60kg蜂蜜并充分搅拌,再加入加入质量分数为25%的NaOH溶液,其加入量为未加柠檬汁和蜂蜜之前液体质量的3%,充分搅拌后过滤,常温下静置48小时,取上层沉清液加入350kg无菌食用水充分混合,在2℃温度下静置48小时,取上沉清液体进行罐装,采用巴氏杀菌后即得食疗饮料,具体巴氏杀菌过程中,杀菌温度为75℃,杀菌时间为25分钟。
实施例2:
准备25kg优质带壳鲜鸡蛋,首先用净水清洗,清洗后用浓度为1%的过氧乙酸消毒剂进行浸泡消毒,消毒时间为10分钟,接着再用清水浸泡清洗蛋壳外面的过氧乙酸消毒剂;取出消毒后的带壳鲜鸡蛋,并将其放入22kg酸度为12食用醋溶液中浸泡48小时,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;依次加入35kg柠檬汁和50kg蜂蜜并充分搅拌,再加入加入质量分数为25%的NaOH溶液,其加入量为未加柠檬汁和蜂蜜之前液体质量的2%,充分搅拌后过滤,常温下静置48小时,取上层沉清液加入300kg无菌食用水充分混合,在2℃温度下静置48小时,取上沉清液体进行罐装,采用巴氏杀菌后即得食疗饮料,具体巴氏杀菌过程中,杀菌温度为70℃,杀菌时间为30分钟。
实施例3:
准备30kg优质带壳鲜鸡蛋,首先用净水清洗,清洗后用浓度为50ppm的三氧化氯泡沫消毒剂进行消毒,消毒时间为6分钟,接着再用清水浸泡清洗蛋壳外面的三氧化氯泡沫消毒剂;取出消毒后的带壳鲜鸡蛋,并将其放入25kg酸度为8食用醋溶液中浸泡48小时,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;依次加入40kg柠檬汁和55kg蜂蜜并充分搅拌,然后过滤,常温下静置48小时,取上层沉清液加入400kg无菌食用水充分混合,在2℃温度下静置48小时,取上沉清液体进行罐装,采用巴氏杀菌后后即得食疗饮料,具体巴氏杀菌过程中,杀菌温度为70℃,杀菌时间为30分钟。
实施例4:
准备20kg优质带壳鲜鸡蛋,首先用净水清洗,清洗后用浓度为40ppm的三氧化氯泡沫消毒剂进行消毒,消毒时间为8分钟,接着再用清水浸泡清洗蛋壳外面的三氧化氯泡沫消毒剂;取出消毒后的带壳鲜鸡蛋,并将其放入30kg酸度为9食用醋溶液中浸泡48小时,浸泡过程中蛋壳中的碳酸钙会与食用醋中的醋酸发生反应,生成可溶的醋酸钙,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;依次加入35kg柠檬汁和60kg蜂蜜并充分搅拌,再加入加入质量分数为25%的NaOH溶液,其加入量为未加柠檬汁和蜂蜜之前液体质量的5%,充分搅拌后过滤,常温下静置48小时,取上层沉清液加入300kg无菌食用水充分混合,在3℃温度下静置48小时,取上沉清液体进行罐装,采用巴氏杀菌后即得食疗饮料,具体巴氏杀菌过程中,杀菌温度为75℃,杀菌时间为20分钟。
实施例5:
准备30kg优质带壳鲜鸡蛋,首先用净水清洗,清洗后用浓度为40ppm的三氧化氯泡沫消毒剂进行消毒,消毒时间为10分钟,接着再用清水浸泡清洗蛋壳外面的三氧化氯泡沫消毒剂;取出消毒后的带壳鲜鸡蛋,并将其放入30kg酸度为9食用醋溶液中浸泡48小时,浸泡过程中蛋壳中的碳酸钙会与食用醋中的醋酸发生反应,生成可溶的醋酸钙,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;依次加入35kg柠檬汁和55kg蜂蜜并充分搅拌,然后过滤,常温下静置48小时,取上层沉清液加入300kg无菌食用水充分混合,在3℃温度下静置48小时,取上沉清液体进行罐装,采用巴氏杀菌后后即得食疗饮料,具体巴氏杀菌过程中,杀菌温度为74.5℃,杀菌时间为30分钟。
需要说明的是:虽然食疗饮料对人体有益,但也不要过量食用;食用醋采用白醋为佳,这有利于观察制备过程;巴氏杀菌虽然是在70~80℃的范围内进行杀菌,但是杀菌完后,仍然存在小部分较耐热的细菌或细菌芽孢,需要快速冷却到2-8℃进行保存。
以上对本发明提供的一种食疗饮料的制备方法进行了详细介绍。具体实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以对本发明进行若干改进和修饰,这些改进和修饰也落入本发明权利要求的保护范围内。
Claims (6)
1.一种食疗饮料,其特征在于,该食疗饮料由下列原料按照一定的重量份配比制得:酸度8~12的可食用醋20~30份,优质的带壳鲜鸡蛋20~30份,鲜榨柠檬汁30~40份,蜂蜜50~60份,无菌食用水300~400份。
2.一种食疗饮料的制备方法,其特征在于,包括如下步骤:
(1)原料准备(重量份):酸度8~12的可食用醋20~30份,优质的带壳鲜鸡蛋20~30份,鲜榨柠檬汁30~40份,蜂蜜50~60份,无菌食用水300~400份;
(2)先将带壳鲜鸡蛋洗净,然后消毒、再洗净,将处理后的带壳鸡蛋放入可食用醋中浸泡48小时,待蛋壳软化后拌破鸡蛋膜并充分搅拌,常温下静置24小时;
(3)向步骤(2)中所得液体加入柠檬汁和蜂蜜并充分搅拌,过滤,常温下静置48小时,取上层沉清液加入无菌食用水充分混合,在2~5℃温度下静置48小时,取上沉清液体进行罐装、巴氏杀菌后即得食疗饮料。
3.根据权利要求2所述的食疗饮料的制备方法,其特征在于,所述步骤(3)中加入柠檬汁和蜂蜜后,还需加入质量分数为25%的NaOH溶液,其加入量为步骤(2)所得液体质量的2~5%。
4.根据权利要求2或3所述的食疗饮料的制备方法,其特征在于,所述步骤(2)中消毒方法采用浓度为40~50ppm的三氧化氯泡沫消毒剂消毒,消毒时间为5-10分钟。
5.根据权利要求4所述的食疗饮料的制备方法,其特征在于,所述步骤(3)中的杀菌温度为70~80℃,杀菌时间为15~30分钟。
6.根据权利要求2所述的食疗饮料的制备方法,其特征在于,所述可食用醋的酸度为9。
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