CN104982993A - 一种清热饮料及其制备方法 - Google Patents
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241001116389 Aloe Species 0.000 claims abstract description 11
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 11
- 244000012254 Canarium album Species 0.000 claims abstract description 11
- 235000009103 Canarium album Nutrition 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- 240000004922 Vigna radiata Species 0.000 claims abstract description 11
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 11
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000005385 Jasminum sambac Species 0.000 claims abstract 3
- 238000002386 leaching Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 241000628997 Flos Species 0.000 claims description 10
- 241000233866 Fungi Species 0.000 claims description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 10
- 244000246386 Mentha pulegium Species 0.000 claims description 10
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 10
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 10
- 241000218231 Moraceae Species 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 235000001050 hortel pimenta Nutrition 0.000 claims description 10
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000010791 quenching Methods 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
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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
-
- 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
-
- 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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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种清热饮料,每500重量份清热饮料由下列重量份的原料制成:甘草10-15份,枇杷叶4-6份,银耳4-5份,薄荷2-4份,青果5-10份,百合3-5份,金银花4-8份,杭白菊3-5份,茉莉花2-4份,绿豆3-5份,桑葚8-12份,芦荟5-10份,蜂蜜适量,其余为水。本发明制备出的清热饮料气味芳香浓郁,香醇可口,营养丰富,具有很好的利喉润肺、提神醒脑、提高免疫力和清热解毒的功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种清热饮料及其制备方法。
背景技术
炎炎夏日即将到来,为了清凉解渴,人们通常会选择购买市售的各种凉茶饮用,但这些凉茶中糖分含量较多,即使是打着无糖的宣传,其实际含有的热量也是相当大的,解渴效果因而而异,且对于中暑症状的人没有效果。
发明内容
本发明需要解决的技术问题是提供一种清热饮料及其制备方法。
为解决上述技术问题,本发明采用的技术方案是:
一种清热饮料,每500重量份清热饮料由下列重量份的原料制成:
甘草10-15份,枇杷叶4-6份,银耳4-5份,薄荷2-4份,青果5-10份,百合3-5份,金银花4-8份,杭白菊3-5份,茉莉花2-4份,绿豆3-5份,桑葚8-12份,芦荟5-10份,蜂蜜适量,其余为水。
上述清热饮料的方法,包括下列步骤:
(1)将甘草、枇杷叶、银耳、薄荷、青果、百合、金银花、杭白菊、茉莉花和绿豆分别洗净后干燥,再粉碎至80-150目,进入热水中,缓慢搅拌,浸提温度为85-90℃,浸提时间为30-40min,然后离心分离、过滤,弃去浸渣即得浸提液;
(2)芦荟去皮后和桑葚一起榨汁,过滤后得原液;
(3)将浸提液和原液混合搅拌均匀,加入蜂蜜调味后,用水定容并继续搅拌均匀;
(4)对调配后的液体进行高温瞬时灭菌,灭菌温度为120-140℃,灭菌时间为4-6s;
(5)真空灌装,真空度控制在0.04-0.05Mpa,灌装温度控制在30-45℃,再冷却至常温即可。
本发明的优点是:本发明制备出的清热饮料气味芳香浓郁,香醇可口,营养丰富,具有很好的利喉润肺、提神醒脑、提高免疫力和清热解毒的功效。
具体实施方式:
以下各实施例是对本发明作的进一步阐述,但不作为对本发明的限定。
实施例1
每500重量份清热饮料由下列重量份的原料制成:
甘草10份,枇杷叶4份,银耳4份,薄荷2份,青果5份,百合3份,金银花4份,杭白菊3份,茉莉花2份,绿豆3份,桑葚8份,芦荟5份,蜂蜜适量,其余为水。
上述清热饮料的方法,包括下列步骤:
(1)将甘草、枇杷叶、银耳、薄荷、青果、百合、金银花、杭白菊、茉莉花和绿豆分别洗净后干燥,再粉碎至80-150目,进入热水中,缓慢搅拌,浸提温度为85℃,浸提时间为30min,然后离心分离、过滤,弃去浸渣即得浸提液;
(2)芦荟去皮后和桑葚一起榨汁,过滤后得原液;
(3)将浸提液和原液混合搅拌均匀,加入蜂蜜调味后,用水定容并继续搅拌均匀;
(4)对调配后的液体进行高温瞬时灭菌,灭菌温度为120℃,灭菌时间为4s;
(5)真空灌装,真空度控制在0.04Mpa,灌装温度控制在30℃,再冷却至常温即可。
实施例2
每500重量份清热饮料由下列重量份的原料制成:
甘草12份,枇杷叶5份,银耳5份,薄荷3份,青果8份,百合4份,金银花6份,杭白菊4份,茉莉花3份,绿豆4份,桑葚10份,芦荟8份,蜂蜜适量,其余为水。
上述清热饮料的方法,包括下列步骤:
(1)将甘草、枇杷叶、银耳、薄荷、青果、百合、金银花、杭白菊、茉莉花和绿豆分别洗净后干燥,再粉碎至120目,进入热水中,缓慢搅拌,浸提温度为90℃,浸提时间为35min,然后离心分离、过滤,弃去浸渣即得浸提液;
(2)芦荟去皮后和桑葚一起榨汁,过滤后得原液;
(3)将浸提液和原液混合搅拌均匀,加入蜂蜜调味后,用水定容并继续搅拌均匀;
(4)对调配后的液体进行高温瞬时灭菌,灭菌温度为120℃,灭菌时间为5s;
(5)真空灌装,真空度控制在0.04Mpa,灌装温度控制在40℃,再冷却至常温即可。
实施例3
每500重量份清热饮料由下列重量份的原料制成:
甘草15份,枇杷叶6份,银耳5份,薄荷4份,青果10份,百合5份,金银花8份,杭白菊5份,茉莉花4份,绿豆5份,桑葚12份,芦荟10份,蜂蜜适量,其余为水。
上述清热饮料的方法,包括下列步骤:
(1)将甘草、枇杷叶、银耳、薄荷、青果、百合、金银花、杭白菊、茉莉花和绿豆分别洗净后干燥,再粉碎至150目,进入热水中,缓慢搅拌,浸提温度为90℃,浸提时间为40min,然后离心分离、过滤,弃去浸渣即得浸提液;
(2)芦荟去皮后和桑葚一起榨汁,过滤后得原液;
(3)将浸提液和原液混合搅拌均匀,加入蜂蜜调味后,用水定容并继续搅拌均匀;
(4)对调配后的液体进行高温瞬时灭菌,灭菌温度为140℃,灭菌时间为6s;
(5)真空灌装,真空度控制在0.05Mpa,灌装温度控制在30-45℃,再冷却至常温即可。
Claims (2)
1.一种清热饮料,其特征在于,每500重量份清热饮料由下列重量份的原料制成:
甘草10-15份,枇杷叶4-6份,银耳4-5份,薄荷2-4份,青果5-10份,百合3-5份,金银花4-8份,杭白菊3-5份,茉莉花2-4份,绿豆3-5份,桑葚8-12份,芦荟5-10份,蜂蜜适量,其余为水。
2.一种制备如权利要求1所述的清热饮料的方法,其特征在于,包括下列步骤:
(1)将甘草、枇杷叶、银耳、薄荷、青果、百合、金银花、杭白菊、茉莉花和绿豆分别洗净后干燥,再粉碎至80-150目,进入热水中,缓慢搅拌,浸提温度为85-90℃,浸提时间为30-40min,然后离心分离、过滤,弃去浸渣即得浸提液;
(2)芦荟去皮后和桑葚一起榨汁,过滤后得原液;
(3)将浸提液和原液混合搅拌均匀,加入蜂蜜调味后,用水定容并继续搅拌均匀;
(4)对调配后的液体进行高温瞬时灭菌,灭菌温度为120-140℃,灭菌时间为4-6s;
(5)真空灌装,真空度控制在0.04-0.05Mpa,灌装温度控制在30-45℃,再冷却至常温即可。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106036337A (zh) * | 2016-07-25 | 2016-10-26 | 福建省神蜂科技开发有限公司 | 一种天然蜂蜜植物饮料及其制备方法 |
CN106418057A (zh) * | 2016-09-30 | 2017-02-22 | 绵阳天际云科技有限公司 | 一种芦荟饮品及其制作方法 |
CN106434205A (zh) * | 2016-09-30 | 2017-02-22 | 绵阳天际云科技有限公司 | 一种荠菜植物饮品及其加工工艺 |
CN108606216A (zh) * | 2018-05-18 | 2018-10-02 | 四川农业大学 | 一种基于枇杷叶和金银花的饮料及其制备方法 |
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CN102038925A (zh) * | 2009-10-15 | 2011-05-04 | 陈向阳 | 一种治疗慢性气管炎的保健茶及其制备方法 |
CN103385335A (zh) * | 2013-07-27 | 2013-11-13 | 王振英 | 一种清咽润喉凉茶 |
CN104012720A (zh) * | 2013-12-15 | 2014-09-03 | 胡安然 | 一种润喉茶 |
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Patent Citations (4)
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CN101455806A (zh) * | 2008-11-27 | 2009-06-17 | 朱新华 | 一种具有止咳润肺功效的药物 |
CN102038925A (zh) * | 2009-10-15 | 2011-05-04 | 陈向阳 | 一种治疗慢性气管炎的保健茶及其制备方法 |
CN103385335A (zh) * | 2013-07-27 | 2013-11-13 | 王振英 | 一种清咽润喉凉茶 |
CN104012720A (zh) * | 2013-12-15 | 2014-09-03 | 胡安然 | 一种润喉茶 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106036337A (zh) * | 2016-07-25 | 2016-10-26 | 福建省神蜂科技开发有限公司 | 一种天然蜂蜜植物饮料及其制备方法 |
CN106418057A (zh) * | 2016-09-30 | 2017-02-22 | 绵阳天际云科技有限公司 | 一种芦荟饮品及其制作方法 |
CN106434205A (zh) * | 2016-09-30 | 2017-02-22 | 绵阳天际云科技有限公司 | 一种荠菜植物饮品及其加工工艺 |
CN108606216A (zh) * | 2018-05-18 | 2018-10-02 | 四川农业大学 | 一种基于枇杷叶和金银花的饮料及其制备方法 |
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