CN105146662B - 三叶悬钩子植物复合饮料及其制备方法 - Google Patents
三叶悬钩子植物复合饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L2/38—Other non-alcoholic beverages
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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
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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
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- A23L2/60—Sweeteners
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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
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Abstract
本发明属于食品加工技术领域。本发明所述的三叶悬钩子植物复合饮料由重量份的原料和辅料构成,所述的原料为:三叶悬钩子8‑10份,荷叶5‑7份,淡竹叶2‑4份,胖大海2‑4份,制成植物复合凉茶饮料1000份。所述的三叶悬钩子植物复合饮料中的辅料为:砂糖30‑50份,木糖醇10‑30份,柠檬酸0.04‑0.06份,Vc0.2‑0.4份,山梨酸钾0.01‑0.02份。本发明的原料配方是基于我国传统中医养生保健的理论,按照中医药配伍的原则,经科学组方而成,制得的植物饮料食用安全,并具有清热解毒、消暑降火、生津止渴等保健功效。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种植物复合饮料及其制备方法。
背景技术
随着人们生活水平的提高以及对健康的日益重视,传统中医未病先防的保健理念得到大多数民众的认可。我国幅员辽阔,中草药资源丰富,历史以来这些中草药在我国人民群众的疾病预防、治疗及康复保健方面起着不可磨灭的重要作用。中草药资源的开发和利用,既是我国重要的经济产业,也是人民卫生保健产业,具有明显的社会效益和经济效益。目前,以中草药配伍的天然植物为原料生产的植物凉茶饮料,因具有药食兼用、营养保健和消暑解渴等特点,符合饮料市场“天然、绿色、营养、健康”的发展潮流和趋势,越来越受消费者喜爱。但目前市场上,食用口感和保健功效被大多数消费者接受和认可的植物凉茶饮料还不多,开发风味独特、功效明显的优质植物凉茶饮料具有广阔的市场前景。
三叶悬钩子(Rubus delavayi Franch.)为蔷薇科悬钩子属植物。悬钩子属植物为传统药用植物,在我国用药历史上历史悠久,且资源丰富。国内外许多学者已对本属植物进行了一系列化学成分和药理活性研究,发现悬钩子属植物具有抗氧化、抗菌、抑癌、降糖、心血管保护等多种作用,药用价值很高,对调节机体的生命活动及医疗保健作用有重要意义。三叶悬钩子在云南省大部分地区均有分布,生于海拔1.8~2.6km的山坡草地,全草入药称为倒钩刺,也叫小乌泡、刺茶或小鸡脚锁梅。其性平,味甘微酸,具有清热解毒、除湿止痢、祛风解表和驱蛔虫的功效。当地百姓习惯在夏秋季节将三叶悬钩子整株采集,熬煮汤汁饮用,具有生津止渴、消暑降火和预防疾病的作用。目前,三叶悬钩子的利用主要在医药领域,用于扁桃腺炎、感冒、急性结膜炎、痢疾、疮疡和风湿关节炎等疾病治疗药物的开发上,将其用于保健食品领域的相关资料还未见报道。
发明内容
本发明的目的提供一种以三叶悬钩子为主要原料制成的植物复合饮料。
本发明的另一目的在于提供这种植物复合饮料的制备方法。
本发明所述的三叶悬钩子植物复合饮料由重量份的原料和辅料构成,所述的原料为:三叶悬钩子8-10份,荷叶5-7份,淡竹叶2-4份,胖大海2-4份,制成植物复合凉茶饮料1000份。
所述的三叶悬钩子植物复合饮料中的辅料为:砂糖30-50份,木糖醇10-30份,柠檬酸0.04-0.06份,Vc0.2-0.4份,山梨酸钾0.01-0.02份。
本发明所述的三叶悬钩子植物复合饮料的制备方法包括以下步骤:
一、原料处理:取三叶悬钩子植物原料,进行洁净处理;
二、浸提:按原料组成比例,分别将各种植物原料按重量比1:40-70的比例加入饮用水,加热,在微沸状态下熬煮20-30分钟,冷却、过滤,相同操作进行第二次浸提,各种原料两次滤液混合,制得各种植物原料的浸提液;熬煮过程中挥发出的蒸汽,经冷凝后得到蒸馏液,蒸馏液不再回流入原料,而是进行收集作为各原料浸提液的风味馏分;
三、澄清:各种原料经两次熬煮混合的浸提液,分别经过100-120目纱网进行粗滤,再进行超滤,得到各种原料的澄清液;超滤的条件为:在25℃、压力0.25MPa,超滤膜的孔径尺寸为
四、调配:经超滤后的各种原料的澄清液,分别按体积比40-70:1的比例加入各种原料浸提过程中回收的风味馏分;将四种原料液体进行混合,加入砂糖、木糖醇、柠檬酸进行风味的调配;调配液加入Vc作为护色剂,同时加入山梨酸钾作为防腐剂;
五、杀菌:采用超高温瞬时灭菌,灭菌温度为110—135℃,灭菌时间为2—8秒;
六、灌装:采用全自动无菌灌装机灌装制得植物复合凉茶饮料。
本发明以我国传统中医养生保健的理论为基础,按照中医药配伍的原则,制备一种以三叶悬钩子为主要原料的植物复合饮料,所采用的材料具有以下特性:三叶悬钩子(Rubus delavayi Franch.)为蔷薇科悬钩子属植物,生于海拔1.8~2.6km的山坡草地,在云南省大部分地区均有分布,主要分布在大理弥渡、剑川和巍山等地方。本品全草入药称为倒钩刺,也叫小乌泡、刺茶或小鸡脚锁梅。其性平,味甘微酸,具有清热解毒、除湿止痢、祛风解表和驱蛔虫的功效。民间用于治疗扁桃腺炎、感冒、急性结膜炎、痢疾、疮疡和风湿关节炎等;荷叶(Nelumbo nucifera Gaertn)。为睡莲科植物莲的叶。莲多年生水生草本,广布于南北各地。6至7月花未开放时采收,除去叶柄,晒至七八成干,对折成半圆形,晒干。荷叶是很好的保健食品,在1991年11月中华人民共和国卫监发(1991)第45号文件中,荷叶被列入第2批“既是食品又是药品”的名单之一。荷叶营养丰富,含蛋白质、碳水化合物、维生素C、尼克酸、硫胺酸、胡萝卜素等物质,除此以外,还含有钙、磷、铁等微量元素及黄酮类化合物。荷叶含有莲碱、原荷叶碱和荷叶碱等多种生物碱及维生素C、多糖,其医药保健价值极高,能养心安神、升发清阳、祛风除湿、益色驻颜,具有降脂减肥、清热解暑、生津止渴、祛瘀止血、抑菌等作用;淡竹叶(Lophatherum gracile Brongn)。中药名,禾本科淡竹叶属植物。在我国具有悠久的药用和食用历史。其化学成分除含氨基酸、糖类之外,还含有愈创木酚、甲酚、苯酚、甲酸、乙酸、苯甲酸、水杨酸等抗氧化组分。其性淡、微涩、寒、味甘,具有清热利尿、明目解毒、止血、免疫调节、抗氧化、抗爱滋病和抗肿瘤等功效。主治:胸中疾热、咳逆上气、吐血、热毒风、止消渴、压丹石毒、消痰、治热狂烦闷、中风失音不语、痛头风、止惊悸、瘟疫迷闷、杀小虫、除热缓脾;胖大海(Semen Scaphii Lychnophori)。梧桐科植物的干燥种子,生长于越南、印度、马来西亚等地。4~6月果实成熟开裂时,采收种子,晒干用。又名莫大、澎大海、安南子、大海子、大洞果、胡大海、胡大发。主治清热润肺,利咽解毒,润肠通便。用于肺热声哑,干咳无痰,咽喉干痛,热结便闭,头痛目赤。
本发明制备的植物复合饮料食用安全、风味独特、口感好并具有明显的保健功效。
本发明的原料配方是基于我国传统中医养生保健的理论,按照中医药配伍的原则,经科学组方而成,制得的植物饮料食用安全,并具有清热解毒、消暑降火、生津止渴等保健功效;和传统中草药保健饮料生产方法不同的是:本发明的四种原料采用单独熬煮浸提,四种原料浸提液经冷却、超滤后才按比例进行混合调配,避免了多种中药植物原料混煮后会产生滋味苦涩、风味闷浊的药汤味道的现象。得到的三叶悬钩子植物复合饮料风味口感好、色泽清亮;本发明对各原料浸提中挥发的风味物质进行冷凝收集,制成各种原料的风味馏分,添加到超滤后的澄清液中,这一技术较好的防止了生产中原料风味的损失,使得到的饮料产品具有植物原料的风味;原料浸提液采用超滤澄清,调配液采用Vc等护色剂进行有效护色处理,防止凉茶饮料在后续加工和贮存中出现浑浊、沉淀和变色现象,生产产品质量稳定,品质优良,具有良好的市场前景。
具体实施方式
实施例1:
配方:三叶悬钩子8kg,荷叶5kg,淡竹叶3kg,胖大海3kg,制成植物复合凉茶饮料1000L;三叶悬钩子采用除根以外的全草。
制备方法:称取各植物原料,去除原料中泥土、沙石、其它植物等杂质,按重量比加入原料3倍的清水冲洗1次;分别将各种植物原料按重量比1:50的比例加入饮用水,加热,在微沸状态下熬煮25分钟,冷却、过滤。相同操作进行第二次浸提,各种原料两次滤液混合,制得各种植物原料的浸提液。各原料在两次提取过程中冷凝、收集挥发出的蒸汽,作为各原料浸提液的风味馏分;各种原料浸提液分别经过120目纱网进行粗滤,再采用超滤装置,在室温(25℃)、压力0.25MPa条件下,采用孔径尺寸为的膜进行超滤澄清;经超滤后的各种原料的澄清液,分别按体积比60:1的比例加入各种原料浸提过程中回收的风味馏分。按原料组方配比进行混合,加入砂糖30kg、木糖醇20kg、柠檬酸40g进行风味的调配;调配液加入300gVc作为护色剂,同时加入20g的山梨酸钾作为防腐剂;调配液采用超高温瞬时灭菌,加热温度为135℃,加热时间为5秒;采用全自动无菌灌装机灌装制得植物复合凉茶饮料产品。
实施例2:
配方:三叶悬钩子10kg,荷叶6kg,淡竹叶2kg,胖大海2kg,制成植物复合凉茶饮料1000L。
制备方法:称取各植物原料,去除原料中泥土、沙石、其它植物等杂质,按重量比加入原料2倍的清水冲洗2次;分别将各种植物原料按重量比1:70的比例加入饮用水,加热,在微沸状态下熬煮30分钟,冷却、过滤。相同操作进行第二次浸提,各种原料两次滤液混合,制得各种植物原料的浸提液。各原料在两次提取过程中冷凝、收集挥发出的蒸汽,作为各原料浸提液的风味馏分;各种原料浸提液分别经过120目纱网进行粗滤,再采用超滤装置,在室温(25℃)、压力0.25MPa条件下,采用孔径尺寸为的膜进行超滤澄清;经超滤后的各种原料的澄清液,分别按体积比70:1的比例加入各种原料浸提过程中回收的风味馏分。按原料组方配比进行混合,加入砂糖40kg、木糖醇25kg、柠檬酸50g进行风味的调配;调配液加入400gVc作为护色剂,同时加入20g的山梨酸钾作为防腐剂;调配液采用超高温瞬时灭菌,加热温度为120℃,加热时间为8秒;采用全自动无菌灌装机灌装制得植物复合凉茶饮料产品。
Claims (1)
1.一种三叶悬钩子植物复合饮料,由重量份的原料和辅料构成,所述的辅料为:砂糖30-50份,木糖醇10-30份,柠檬酸0.04-0.06份,Vc0.2-0.4份,山梨酸钾0.01-0.02份;其特征在于所述的原料为:三叶悬钩子8-10份,荷叶5-7份,淡竹叶2-4份,胖大海2-4份,制成植物复合凉茶饮料1000份,所述的复合饮料由以下步骤制备而成:一、原料处理:取三叶悬钩子植物原料,进行洁净处理;二、浸提:按原料组成比例,分别将各种植物原料按重量比1:40-70的比例加入饮用水,加热,在微沸状态下熬煮20-30分钟,冷却、过滤,相同操作进行第二次浸提,各种原料两次滤液混合,制得各种植物原料的浸提液;熬煮过程中挥发出的蒸汽,经冷凝后得到蒸馏液,蒸馏液不再回流入原料,而是进行收集作为各原料浸提液的风味馏分;三、澄清:各种原料经两次熬煮混合的浸提液,分别经过100-120目纱网进行粗滤,再进行超滤,得到各种原料的澄清液;超滤的条件为:在25℃、压力0.25MPa,超滤膜的孔径尺寸为四、调配:经超滤后的各种原料的澄清液,分别按体积比40-70:1的比例加入各种原料浸提过程中回收的风味馏分;将四种原料液体进行混合,加入砂糖、木糖醇、柠檬酸进行风味的调配;调配液加入Vc作为护色剂,同时加入山梨酸钾作为防腐剂;五、杀菌:采用超高温瞬时灭菌,灭菌温度为110—135℃,灭菌时间为2—8秒;六、灌装:采用全自动无菌灌装机灌装制得植物复合凉茶饮料。
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