CN105124663B - 一种含白藜芦醇饮料及其制备方法 - Google Patents
一种含白藜芦醇饮料及其制备方法 Download PDFInfo
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- CN105124663B CN105124663B CN201510437392.2A CN201510437392A CN105124663B CN 105124663 B CN105124663 B CN 105124663B CN 201510437392 A CN201510437392 A CN 201510437392A CN 105124663 B CN105124663 B CN 105124663B
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
Abstract
本发明涉及食品、饮料领域，特别是一种含白藜芦醇饮料及其制备方法。一种含白藜芦醇饮料，由重量份：花生芽1000‑1500份、菠萝20‑30份、山楂20‑30份、蜂蜜20‑30份制成。制备方法是：步骤一：把洗净的花生芽γ射线辐照消毒处理后榨汁备用；步骤二：把新鲜山楂洗净γ射线辐照消毒处理后破碎打浆备用；步骤三：把花生芽汁和山楂浆混合过滤除去杂质，留滤液备用；步骤四：把菠萝γ射线辐照消毒处理后榨汁混入过滤后的花生芽汁中，过滤，留滤液备用；步骤五：滤液二次杀菌；步骤六：二次杀菌后添加炼好的蜂蜜，进入灌装。本发明饮料口感好，营养物质丰富，其中含有大量的抗氧化物质及维生素适合各个年龄段的人饮用。
Description
技术领域
本发明涉及食品、饮料领域，特别是一种含白藜芦醇饮料及其制备方法。
背景技术
现下，饮料的概念纷繁复杂，令人眼花缭乱，而消费者的口味又五花八门，既要味道好又要营养丰富，现在市场上饮料品种很多，但是很多饮料都添加了各种色素，多喝对人体健康不利。
现在市场饮料一般分为不含酒精饮料和含酒精饮料。
不含酒精饮料大致有以下几类：碳酸类饮料：是将二氧化碳气体和各种不同的香料、水分、糖浆、色素等混合在一起而形成的气泡式饮料。
碳酸饮料:主要成分包括：碳酸水、柠檬酸等酸性物质、白糖、香料，有些含有咖啡因，足量的二氧化碳有抑菌、杀菌的作用，但碳酸饮料喝得太多对胃肠消化却是有害的，因为大量的二氧化碳在抑制饮料中细菌的同时，也会对体内的有益菌产生抑制作用。
并且冰凉的水分加上大量的二氧化碳也会使人腹胀，影响食欲，甚至造成胃肠功能紊乱。饮料中过多的糖分被人体吸收，增加了热量，长期饮用会引起肥胖。更重要的是，这种饮料很受青少年的喜爱，容易喝上瘾，这样，饮料中的糖分和酸性物质，对孩子的牙齿发育很不利，容易腐损牙质；可乐类饮料大多也含有磷酸，钙与磷是一对平衡搭档，过多地摄入磷就会防钙的吸收。因此，常喝可乐类饮料，会减少骨骼对钙的储存，成年后发生骨质疏松的年龄提前的几率是其他人的3倍。
果蔬汁饮料：各种果汁、鲜榨汁、蔬菜汁、果蔬混合汁等。
果蔬类摄入不足的情况在我国很普遍，而果汁、蔬菜汁正好弥补了这个缺陷。现在，市场上的各种水果汁、蔬菜汁饮料多达几十种，绝大多数的果汁饮料都不是纯果汁，其中果蔬汁含量最多也不过50％而已。果汁饮料是在果汁中加水、糖液、酸味剂等成分调制而成的，水果原汁的含量不到纯果汁的一半。果汁饮料的热量不高，含有大量人体所需的维生素、胡萝卜素、膳食纤维等微量元素和矿物质，有抗氧化、助消化和增加体能的作用，既能避免肉类等能量食物摄入过多，还对动脉硬化、高血脂、冠心病等慢性病还有调节作用。但是不少果汁饮料的颜色是加入色素制成的，对身体也不利，糖尿病人必须注意含糖量。
茶饮料
红茶、绿茶、柠檬茶、乌龙茶……越来越多茶饮料的出现，茶饮料中融入了茶香，而且味道上要好很多，所以更容易被人们接受，茶饮料最大的特点就是清新爽口，还具有抗氧化、抗疲劳的作用。茶饮料虽然含有茶叶的一些有效成分，但主要还是用茶叶的香精配成的，所以它根本替代不了茶叶。
乳酸饮料
乳酸饮料只是一种饮料而不是乳制品，酸奶饮料的营养只有酸奶的1／3。普通乳酸饮料可以补充一定的营养素，有些含添加剂的乳酸饮料还能提供人体所需的钙和维生素。还有少数的乳酸饮料中含有活性乳酸菌，虽然含量非常少，但却是对人体最有益的，它有促进营养的吸收、调节胃肠道功能等多种保健的功效。乳酸饮料中含糖量高，肥胖者喝太多容易诱发脂肪肝及高脂蛋白血症。而对于腹泻的病人来说，糖分还会加重胃肠消化负担，使消化不良，加重腹泻、腹胀。
发明内容
基于现有饮料存在的问题与不足，本发明的目的是提供一种人体便于吸收的、富含白藜芦醇的多营养元素的花生芽饮料：在解决现有饮料中存在的问题的同时,可以为人体提供更全面均衡的营养,其实现上述目的技术方案是：
一种含白藜芦醇饮料，由以下重量份的原料：花生芽1000-1500份、菠萝20-30份、山楂20-30份、蜂蜜20-30份制成。
其制备方法是：
步骤一：把洗净的花生芽γ射线辐照消毒处理后榨汁备用；
步骤二：把新鲜山楂洗净γ射线辐照消毒处理后破碎打浆备用；
步骤三：把花生芽汁和山楂浆混合过滤除去杂质，留滤液备用；
步骤四：把菠萝γ射线辐照消毒处理后榨汁混入过滤后的花生芽汁中，过滤，留滤液备用；
步骤五：滤液二次杀菌；
步骤六：滤液二次杀菌后添加炼好的蜂蜜，进入灌装。
其中步骤一种花生芽由以下方法制得：
选择粒大、籽粒饱满、色泽新鲜、表皮光滑、形状一致优质的花生种子，将选好的新鲜花生放入容器中加水，水量为花生重量40％～50％，在20～25℃的温水中，浸泡花生种12小时，浸种完毕后装入25℃恒温催芽箱，4小时淋一次25℃的温水，在第一次泡芽3d后出芽，将催好芽的种子进行一次挑选，去除未发芽的种子，将已发芽的种子进行二次催芽，在25℃恒温催芽箱中，8d花生芽长到7厘米，花生芽将红衣顶掉，叶芽露出芽瓣时催芽完成；此时花生芽中白藜芦醇含量达到最高值；
本发明饮料口感好，营养物质丰富，适合各个年龄段的人饮用，并且由于其中含有大量的抗氧化物质及维生素对亚健康人群尤其适合，同时由于发明中是纯果汁，没有任何添加剂，防腐剂，并且由于配方的巧妙配合，可以克服果汁饮料含糖量高对人体带来的危害。
具体实施方法
以下结合实施例对发明的内容作出详细的说明：
实施例一
一种含白藜芦醇饮料，由以下重量份的原料：花生芽1000份、菠萝20份、山楂20份、蜂蜜20份制成。
其制备方法是：
步骤一：把洗净的花生芽γ射线辐照消毒处理后榨汁备用；
步骤二：把新鲜山楂洗净γ射线辐照消毒处理后破碎打浆备用；
步骤三：把花生芽汁和山楂浆混合过滤除去杂质，留滤液备用；
步骤四：把菠萝γ射线辐照消毒处理后榨汁混入过滤后的花生芽汁中，过滤，留滤液备用；
步骤五：留滤液二次杀菌；
步骤六：留滤液二次杀菌后添加炼好的蜂蜜，进入灌装。
实施例二
一种含白藜芦醇饮料，由以下重量份的原料：花生芽1500份、菠萝30份、山楂30份、蜂蜜30份制成。
其制备方法是：
步骤一：把洗净的花生芽γ射线辐照消毒处理后榨汁备用；
步骤二：把新鲜山楂洗净γ射线辐照消毒处理后破碎打浆备用；
步骤三：把花生芽汁和山楂浆混合过滤除去杂质，留滤液备用；
步骤四：把菠萝γ射线辐照消毒处理后榨汁混入过滤后的花生芽汁中，过滤，留滤液备用；
步骤五：留滤液二次杀菌；
步骤六：留滤液二次杀菌后添加炼好的蜂蜜，进入灌装。
实施例三
一种含白藜芦醇饮料，由以下重量份的原料：花生芽1200份、菠萝25份、山楂25份、蜂蜜25份制成。
其制备方法是：
步骤一：把洗净的花生芽γ射线辐照消毒处理后榨汁备用；
步骤二：把新鲜山楂洗净γ射线辐照消毒处理后破碎打浆备用；
步骤三：把花生芽汁和山楂浆混合过滤除去杂质，留滤液备用；
步骤四：把菠萝γ射线辐照消毒处理后榨汁混入过滤后的花生芽汁中，过滤，留滤液备用；
步骤五：留滤液二次杀菌；
步骤六：留滤液二次杀菌后添加炼好的蜂蜜，进入灌装。
以下从发明中的配方组成对发明作出进一步的说明
花生芽
含有丰富的蛋白质与白藜芦醇、并且富含有维生素、钾、钙、铁、锌等矿物质及人体所需的各种氨基酸和微量元素，被誉为“万寿果芽”，也叫长寿芽。白藜芦醇是一种天然的抗氧化剂，可降低血液粘稠度，抑制血小板非正常凝聚和血管舒张，保持血液畅通，对脑栓塞，心脏缺氧有保护作用，预防心肌梗塞、对肥胖者可以起一个控制与减肥作用，可预防癌症的发生及发展，具有抗动脉粥样硬化和冠心病，缺血性心脏病，高血脂的防治作用。抑制肿瘤的作用还具有雌激素样作用，可用于治疗乳腺癌等疾病，又是最好的减肥美容保健品。白藜芦醇对烧伤或失血性休克引起的心输出量下降具有效恢复作用。
因白藜芦醇不溶于水，如果要增加吸收速度，需要将白藜芦醇溶解在酒精里。红葡萄酒含白藜芦醇，但是其含量极其微小，人一次喝红葡萄酒2～3公斤不一定达到保健效果。
花生芽含有丰富的蛋白质，可增强人体的免疫力，抑制癌细胞，从而有效地预防癌细胞的生长。延缓衰老，花生芽的白藜芦醇含量比葡萄酒中的白藜芦醇含量高出几十甚至上百倍，并且花生芽中的白藜芦醇可以直接被人体吸收，即可美颜又可养生。花生发芽榨汁后直接饮食其蛋白质分解成氨基酸，脂肪含量降低，营养成分更加丰富，更容易被人体吸收，从而达到减肥、美容的效果。用花生芽加工成饮料是极佳的养生保健饮品。
菠萝
新鲜的菠萝含水量较高，约为85%，其成分包括糖类、蛋白质、脂肪、维生素A、B1、B2、C、蛋白质分解酵素及钙、磷、铁、有机酸类、尼克酸等，尤其以维生素C含量最高。菠萝含有一种叫“菠萝朊酶”的物质，它能分解蛋白质。溶解阻塞于组织中的纤维蛋白和血凝块，改善局部的血液循环，消除炎症和水肿。它丰富的果汁，能有效地酸解脂肪，具有健胃消食、补脾止泻、清胃解渴的功效。菠萝的诱人香味则是来自其成分中的酸丁酯，具有刺激唾液分泌及促进食欲的功效。菠萝中所含的蛋白质分解酵素可以分解蛋白质及助消化，对于长期食用过多肉类及油腻食物的现代人来说，尤其适合。防止皮肤干裂，滋润头发的光亮，同时也可以消除身体的紧张感和增强肌体的免疫力。促进血液循环酶素来可以降低血压，稀释血脂，食用菠萝，可以预防脂肪沉积。
山楂
山楂，又名山里红、红果、胭脂果，有很高的营养和医疗价值。
老年人常吃山楂制品能增强食欲，改善睡眠，保持骨和血中钙的恒定，预防动脉粥样硬化，使人延年益寿，故山楂被人们视为“长寿食品”。其降血脂作用克防治心血管疾病，降低血压和胆固醇、软化血管及利尿和镇静。特别对消肉食积滞作用更好，山楂有活血化淤的功效，有助于解除局部淤血状态，对跌打损伤有辅助疗效。山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成，能增强机体的免疫力，有防衰老、抗癌的作用。另外还含有大量的胡萝卜素、钙质、碳水化合物、山楂酸、果胶等。
蜂蜜
蜂蜜味甘、性平，归脾、肺、心、胃、大肠经。
具有滋阴润燥、补虚润肺、解毒、调和诸药的作用。蜂蜜中含有果糖、葡萄糖、酶、蛋白质、维生素及多种矿物质。单糖：葡萄糖和果糖可直接被人体消化吸收；各种酶能够促进人体对多种物质的消化吸收。乙酰胆碱：消除疲劳、兴奋神经、提高记忆力。黄酮：抗氧化，提高机体免疫力。试验表明，蜂蜜中含有与人体血清浓度相似的各种无机盐，如铁、钙、铜、锰、钾、磷等，还有多种维生素和有机酸，因此蜂蜜被称为“血清之王”。蜂蜜中含有花粉粒，经常喝蜂蜜会对花粉粒过敏产生一定的抵抗力：蜂蜜中含有极微量的毒性液体—蜂毒，也有一定的抗过敏作用。
本发明中花生芽中含有大量的白藜芦醇对人体有益，但是花生芽榨汁后，有典型植物种子芽的清味，影响口感，这也是花生芽虽然营养价值喝高，却不能直接饮用的最主要问题，本发明中通过大量的实验筛选，在众多中的水果选用菠萝汁，与花生芽汁混合，不仅可以调和花生芽的清味，并且这种调和不是简单味道覆盖，而是通过菠萝中的营养成分与花生芽中的营养成分相互作用，使清味发生根本的改变，产生了新的口味，并且对原有的主要营养物质不产生破坏，并且能够增加白藜芦醇游离态溶解度，使其更容易被人体吸收，本发明为纯的花生芽汁、果汁混合饮料,纯果汁中的糖分很高，睡前喝容易让血液黏稠度升高，会增加心脑血管病的风险，而且对血糖控制十分不利。但是在本发明中用花生芽汁中和含糖量高的菠萝汁使其糖度下降，并且山楂榨汁后加入花生芽汁中不仅可以充分利用花生芽中的营养物质并且充分利用山楂营养物质克服纯果汁饮料糖分高，容易导致，血液粘稠度高，增加心脑血管病的风险的危害，同时采用天然的蜂蜜，能充分利用蜂蜜作为矫味剂，并且蜂蜜中的糖分多为果糖对饮料中的糖分控制有很好的作用的优点，并且山楂、蜂蜜是天然的防腐剂及抗菌剂对饮料在储存过程中保持口感和风味有很好的作用。本发明增加食欲，对因天热导致的食欲减退，又有很好的效果，同时促消化对暑天所食的生冷油腻物品有很好的消化作用，防止过食生冷导致的胃肠积滞，常饮可以防治贫血、心脏病、肠胃病等，并能提高人体免疫力。
Claims (4)
1.一种含白藜芦醇饮料，其特征在于由以下重量份的原料：花生芽1000-1500份、菠萝20-30份、山楂20-30份、蜂蜜20-30份制成；
其制备方法是：
步骤一：把洗净的花生芽γ射线辐照消毒处理后榨汁备用；所述花生芽由以下方法制得：选择粒大、籽粒饱满、色泽新鲜、表皮光滑、形状一致优质的花生种子，将选好的新鲜花生放入容器中加水，水量为花生重量40％～50％，在20～25℃的温水中，浸泡花生种12小时，浸种完毕后装入25℃恒温催芽箱，4小时淋一次25℃的温水，在第一次泡芽3d后出芽，将催好芽的种子进行一次挑选，去除未发芽的种子，将已发芽的种子进行二次催芽，在25℃恒温催芽箱中，8d花生芽长到7厘米，花生芽将红衣顶掉，叶芽露出芽瓣时催芽完成；此时花生芽中白藜芦醇含量达到最高值；
步骤二：把新鲜山楂洗净γ射线辐照消毒处理后破碎打浆备用；
步骤三：把花生芽汁和山楂浆混合过滤除去杂质，留滤液备用；
步骤四：把菠萝γ射线辐照消毒处理后榨汁混入过滤后的花生芽汁中，过滤，留滤液备用；
步骤五：滤液二次杀菌；
步骤六：滤液二次杀菌后添加炼好的蜂蜜，进入灌装。
2.根据权利要求1所述的一种含白藜芦醇饮料，其特征在于由以下重量份的原料：花生芽1000份、菠萝20份、山楂20份、蜂蜜20份制成。
3.根据权利要求1所述的一种含白藜芦醇饮料，其特征在于由以下重量份的原料：花生芽1500份、菠萝30份、山楂30份、蜂蜜30份制成。
4.根据权利要求1所述的一种含白藜芦醇饮料，其特征在于由以下重量份的原料：花生芽1200份、菠萝25份、山楂25份、蜂蜜25份制成。
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