CN105146631A - 天然植物饮料配方及制备方法 - Google Patents
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Abstract
<b>天然植物饮料配方及制备方法。传统的天然植物原料本身具有的滋味,并具有缓解体力疲劳的功效,但一般只适合成年人饮用,而对于儿童而言,具有生津止渴、健脾开胃功效的饮品则更为合适。一种天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂</b><b>0.1~1.8</b><b>、乌梅</b><b>0.1~1.5</b><b>、梨</b><b>0.3~1.8</b><b>、荸荠</b><b>0.1~1.0</b><b>、西瓜</b><b>1.0~3.0</b><b>、麦芽</b><b>1.0~3.0</b><b>、茯苓</b><b>0.3~1.8</b><b>、橘皮</b><b>0.05~0.3</b><b>、蜂蜜</b><b>0.1~1.0</b><b>、白砂糖</b><b>3.0~10</b><b>、纯净水</b><b>74.8~93.75</b><b>。本发明应用于天然植物饮料配方及制备方法。</b>
Description
技术领域:
本发明涉及一种天然植物饮料配方及制备方法。
背景技术:
植物饮料,指的是以植物或植物抽提物(茶、咖啡除外)为原料经加工制成的饮料制品;用原料配方制备的植物饮料,保持了天然植物原料本身具有的滋味,并具有缓解体力疲劳的功效,但一般只适合成年人饮用,而对于儿童而言,具有生津止渴、健脾开胃功效的饮品则更为合适,但目前国内市场上却很难找到专门为儿童研发的天然植物饮料。
发明内容:
本发明的目的是提供一种天然植物饮料配方及制备方法。
上述的目的通过以下的技术方案实现:
一种天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂0.1~1.8、乌梅0.1~1.5、梨0.3~1.8、荸荠0.1~1.0、西瓜1.0~3.0、麦芽1.0~3.0、茯苓0.3~1.8、橘皮0.05~0.3、蜂蜜0.1~1.0、白砂糖3.0~10、纯净水74.8~93.75。
所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂0.1、乌梅0.1、梨0.3、荸荠0.1、西瓜1.0、麦芽1.0、茯苓0.3、橘皮0.05、蜂蜜0.1、白砂糖3.0、纯净水93.75。
所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂1.8、乌梅1.5、梨1.8、荸荠1.0、西瓜3.0、麦芽3.0、茯苓1.8、橘皮0.3、蜂蜜1.0、白砂糖10、纯净水74.8。
所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂1.2、乌梅1.2、梨1.5、荸荠0.5、西瓜2.0、麦芽2.0、茯苓1.0、橘皮0.15、蜂蜜0.6、白砂糖6、纯净水83.85。
所述的天然植物饮料配方的制备方法:它包括如下步骤:
a、提取,取茯苓置于提取罐内,加入植物量的30倍水,加热煮沸提取100分钟后,再加入麦芽、橘皮继续加热煮沸提取45分钟,提取液过滤,置储液罐备用;
b、榨汁,将山楂、乌梅、梨、荸荠、西瓜置于粉碎机内粉碎,将粉碎后的榨汁,将榨取后的汁液过滤,将滤液加热煮沸,置储液罐备用;
c、溶糖,将蜂蜜、白砂糖加水加热溶解成含糖量50%的糖浆,过滤后备用;
d、调配,将提取液、滤液和糖浆合并搅拌均匀,即为调配液;
e、精滤,调配液用板框式过滤机进行过滤,流速0.8~1.5米/秒;
f、灭菌,温度为135-137℃,时间为2-6秒;
g、灌装,温度控制在88~90℃;
h、倒置,封口后立即进行倒瓶,进行灭菌,并冷却至35℃~40℃,然后便入库贮藏。
本发明的有益效果:
1.本发明天然植物饮料是采用山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮等天然植物研制而成的纯天然植物饮料,不添加任何香精、色素、防腐剂,酸甜可口,生津止渴、健脾开胃。
本发明采用的原料配方中所采用的植物原料山楂,有开胃消食、化滞消积、活血散瘀等功效,古籍药典中记载为:山楂,云味酸气冷,然观其能消食积,行瘀血,则气非冷矣;有积滞则成下痢,产后恶露不尽,蓄于太阴部分则为儿枕痛;山楂能入脾胃消积滞,散宿血,故治水痢及产妇腹中块痛也;大抵其功长于化饮食,健脾胃,行结气,消瘀血,故小儿产妇宜多食之;化食积,行结气,健胃宽膈,消血痞气块。
本发明采用的原料配方中所采用的植物原料乌梅,有着防老化、益肝养胃、生津止渴、中和酸性代谢产物等功效;人们多喜用乌梅做汤、泡酒;《神农本草》记载,“梅性味甘平,可入肝、脾、肺、大肠,有收敛生津作用”。
本发明采用的原料配方中所采用的植物原料梨,含有丰富的B族维生素,能保护心脏,减轻疲劳,增强心肌活力,降低血压;梨所含的配糖体及鞣酸等成分,能祛痰止咳,对咽喉有养护作用;梨有较多糖类物质和多种维生素,易被人体吸收,增进食欲,对肝脏具有保护作用;梨性凉并能清热镇静,常食能使血压恢复正常,改善头晕目眩等症状;食梨能防止动脉粥样硬化,抑制致癌物质亚硝胺的形成,从而防癌抗癌;梨中的果胶含量很高,有助于消化、通利大便。
本发明采用的原料配方中所采用的植物原料西瓜,《本草纲目》记载"清肺润肠,和中止渴";《随息居饮食谱》记载“生食化痰涤垢,下气清营;一味浓煎,治吐血,久嗽";西瓜子有清肺化痰的作用和接骨功能,对咳嗽痰多和咯血等症有辅助疗效;西瓜子又富含油脂,有健胃、通便的作用。
具体实施方式:
实施例1:
一种天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂0.1~1.8、乌梅0.1~1.5、梨0.3~1.8、荸荠0.1~1.0、西瓜1.0~3.0、麦芽1.0~3.0、茯苓0.3~1.8、橘皮0.05~0.3、蜂蜜0.1~1.0、白砂糖3.0~10、纯净水74.8~93.75。
实施例2:
根据实施例1所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂0.1、乌梅0.1、梨0.3、荸荠0.1、西瓜1.0、麦芽1.0、茯苓0.3、橘皮0.05、蜂蜜0.1、白砂糖3.0、纯净水93.75。
实施例3:
根据实施例1所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂1.8、乌梅1.5、梨1.8、荸荠1.0、西瓜3.0、麦芽3.0、茯苓1.8、橘皮0.3、蜂蜜1.0、白砂糖10、纯净水74.8。
实施例4:
根据实施例1所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;重量比为:山楂1.2、乌梅1.2、梨1.5、荸荠0.5、西瓜2.0、麦芽2.0、茯苓1.0、橘皮0.15、蜂蜜0.6、白砂糖6、纯净水83.85。
实施例5:
一种权利要求1或2或3或4之一所述的天然植物饮料配方的制备方法:它包括如下步骤:
a、提取,取茯苓置于提取罐内,加入植物量的30倍水,加热煮沸提取100分钟后,再加入麦芽、橘皮继续加热煮沸提取45分钟,提取液过滤,置储液罐备用;
b、榨汁,将山楂、乌梅、梨、荸荠、西瓜置于粉碎机内粉碎,将粉碎后的榨汁,将榨取后的汁液过滤,将滤液加热煮沸,置储液罐备用;
c、溶糖,将蜂蜜、白砂糖加水加热溶解成含糖量50%的糖浆,过滤后备用;
d、调配,将提取液、滤液和糖浆合并搅拌均匀,即为调配液;
e、精滤,调配液用板框式过滤机进行过滤,流速0.8~1.5米/秒;
f、灭菌,温度为135-137℃,时间为2-6秒;
g、灌装,温度控制在88~90℃;
h、倒置,封口后立即进行倒瓶,进行灭菌,并冷却至35℃~40℃,然后便入库贮藏。
Claims (5)
1.一种天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;其特征是:重量比为:山楂0.1~1.8、乌梅0.1~1.5、梨0.3~1.8、荸荠0.1~1.0、西瓜1.0~3.0、麦芽1.0~3.0、茯苓0.3~1.8、橘皮0.05~0.3、蜂蜜0.1~1.0、白砂糖3.0~10、纯净水74.8~93.75。
2.根据权利要求1所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;其特征是:重量比为:山楂0.1、乌梅0.1、梨0.3、荸荠0.1、西瓜1.0、麦芽1.0、茯苓0.3、橘皮0.05、蜂蜜0.1、白砂糖3.0、纯净水93.75。
3.根据权利要求1所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;其特征是:重量比为:山楂1.8、乌梅1.5、梨1.8、荸荠1.0、西瓜3.0、麦芽3.0、茯苓1.8、橘皮0.3、蜂蜜1.0、白砂糖10、纯净水74.8。
4.根据权利要求1所述的天然植物饮料配方,其组成包括:山楂、乌梅、梨、荸荠、西瓜、麦芽、茯苓、橘皮、蜂蜜、白砂糖、纯净水;其特征是:重量比为:山楂1.2、乌梅1.2、梨1.5、荸荠0.5、西瓜2.0、麦芽2.0、茯苓1.0、橘皮0.15、蜂蜜0.6、白砂糖6、纯净水83.85。
5.一种权利要求1或2或3或4之一所述的天然植物饮料配方的制备方法:其特征是:它包括如下步骤:
a、提取,取茯苓置于提取罐内,加入植物量的30倍水,加热煮沸提取100分钟后,再加入麦芽、橘皮继续加热煮沸提取45分钟,提取液过滤,置储液罐备用;
b、榨汁,将山楂、乌梅、梨、荸荠、西瓜置于粉碎机内粉碎,将粉碎后的榨汁,将榨取后的汁液过滤,将滤液加热煮沸,置储液罐备用;
c、溶糖,将蜂蜜、白砂糖加水加热溶解成含糖量50%的糖浆,过滤后备用;
d、调配,将提取液、滤液和糖浆合并搅拌均匀,即为调配液;
e、精滤,调配液用板框式过滤机进行过滤,流速0.8~1.5米/秒;
f、灭菌,温度为135-137℃,时间为2-6秒;
g、灌装,温度控制在88~90℃;
h、倒置,封口后立即进行倒瓶,进行灭菌,并冷却至35℃~40℃,然后便入库贮藏。
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CN105995266A (zh) * | 2016-05-23 | 2016-10-12 | 合肥华普生物科技有限公司 | 一种薄荷西瓜复合凉饮及其制作方法 |
CN106135981A (zh) * | 2016-06-25 | 2016-11-23 | 韶关绿之源包装食品有限公司 | 百香果汁饮料生产工艺 |
CN110973422A (zh) * | 2019-12-23 | 2020-04-10 | 奇化美生物科技(苏州)有限公司 | 一种刺梨复合植物饮品及其制备方法 |
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Cited By (3)
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CN105995266A (zh) * | 2016-05-23 | 2016-10-12 | 合肥华普生物科技有限公司 | 一种薄荷西瓜复合凉饮及其制作方法 |
CN106135981A (zh) * | 2016-06-25 | 2016-11-23 | 韶关绿之源包装食品有限公司 | 百香果汁饮料生产工艺 |
CN110973422A (zh) * | 2019-12-23 | 2020-04-10 | 奇化美生物科技(苏州)有限公司 | 一种刺梨复合植物饮品及其制备方法 |
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