CN105475787A - 一种石斛麦冬乳饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种石斛麦冬乳饮料及其制备方法,是由下述原料制成:茯苓、麦冬、核桃仁、牡丹籽饼粕、薄荷叶、龙眼肉、月见草、石斛、仙茅、玫瑰果、灰树花、芝麻菜、菱角仁、荷花粉、柠檬醋适量。充分提取牡丹籽饼粕的有效成分和香气,富含多糖、黄酮等活性物质,多种维生素、钾、铁等矿物质,结合乳酸发酵技术,口感更加酸甜适口,调节人体肠道微生态的平衡,同时添加茯苓、麦冬等营养成分,口感更加香浓润口,滋养五脏,调节改善机体功能,添加多种功能中药成分,具有滋阴养血、强筋健骨、健脑益智等功能,集营养、保健、风味于一体,老少皆宜。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种石斛麦冬乳饮料及其制备方法。
背景技术
牡丹籽油含有多种不饱和脂肪酸,尤其是罕见的奇数脂肪酸,是一种具有重要开发价值的食用油脂来源。由于牡丹籽油的高营养价值,我国油用牡丹籽的种植量在逐渐增多,油用牡丹籽的产量也逐年增加。按照目前的产量,油用牡丹籽产量为3万吨,通过脱皮后采用压榨法制备牡丹籽仁油后会产生大量的牡丹籽饼粕,这些籽饼粕中含有5-15%脂肪,30-40%蛋白,还含有芍药苷,白芍苷,羟基芍药苷,羟基白芍苷等芍药苷类化合物。其中含有的芍药苷类物质具有较好的抗高血脂,抗血栓形成,扩张冠状动脉,增加冠脉流量,对抗急性心肌缺血,降低血压具有较好的疗效。另外还能够显著提高人的增强免疫力,抗炎抗溃疡、解热解痉、利尿等。
植物蛋白饮料是指以含有一定量蛋白质的植物果实或种子为原料,经加工生产出的一种新型饮料,如豆奶、花生奶、椰子汁、杏仁露、核桃露等。由于该类饮料具有良好的风味且不含胆固醇和饱和脂肪酸,对预防动脉硬化、高血脂、脂肪肝、糖尿病等疾病具有良好效果。
本发明为了充分利用资源,以牡丹籽榨油后剩余的牡丹籽饼粕及水果、含淀粉质果实为原料,研制而成的乳酸菌发酵饮料,不仅具有普通饮料的清凉和生津止渴的作用,还较好地保存了其营养素,调节人体生理功能。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种石斛麦冬乳饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种石斛麦冬乳饮料,是由下述重量份的原料制成:
茯苓8-12、麦冬8-10、核桃仁25-30、牡丹籽饼粕12-15、薄荷叶6-8、龙眼肉8-10、月见草2-3、石斛6-8、仙茅2-3、玫瑰果1-3、灰树花4-6、芝麻菜5-8、菱角仁8-10、荷花粉1-2、柠檬醋适量。
一种所述的茯苓麦冬核桃乳饮料的制备方法,包括以下步骤:
(1)、将月见草、石斛、仙茅、玫瑰果混合粉碎,加入适量柠檬醋浸润均匀,文火烘培至干,加入10-15倍水煎煮1-2小时,过滤去渣,滤液浓缩至稠状,得浓缩液;
(2)、将茯苓、麦冬筛洗干净,切制成片,加入20-30%柠檬醋浸润均匀,蒸煮制醋液收干,碾磨成粉,焙炒出香,精磨过200筛,得茯苓麦冬粉;
(3)、将核桃仁、菱角仁筛洗干净,放入水中浸制4-6小时,将薄荷叶、灰树花、芝麻菜焯制1-2分钟,与浸制核桃仁、菱角仁、龙眼肉混合,加3-5倍水打制成浆,压滤去渣,得浆液;
(3)、将牡丹籽饼粕筛洗干净,放入微波烘箱,在95-100℃下烘制干香,超微粉碎,与茯苓麦冬粉混合,加入3-5倍的温度为58-65℃的软水中,搅拌溶解,加热至90-95℃,加入浓缩液搅拌浸润12-15分钟,冷却至32-45℃,加入浆液重量份的0.2-0.4‰纤维素酶、0.2-0.4‰淀粉酶、0.2-0.4‰糖化酶进行酶解45-60分钟,再经灭酶、过滤,得牡丹籽饼粕乳;
(4)、将牡丹籽饼粕乳、以上三步所制浆液混合均匀,加入混合浆液重量的0.04-0.06%的乳酸菌,在38-45℃下保温发酵6-8小时,再经均质、罐装、灭菌,即得。
本发明的优点是:
本发明制得的茯苓麦冬核桃乳饮料,充分提取牡丹籽饼粕的有效成分和香气,富含多糖、黄酮等活性物质,多种维生素、钾、铁等矿物质,结合乳酸发酵技术,口感更加酸甜适口,调节人体肠道微生态的平衡,同时添加茯苓、麦冬等营养成分,口感更加香浓润口,滋养五脏,调节改善机体功能,添加多种功能中药成分,具有滋阴养血、强筋健骨、健脑益智等功能,集营养、保健、风味于一体,老少皆宜。
具体实施方式
一种石斛麦冬乳饮料,是由下述重量份的原料制成:
茯苓8、麦冬8、核桃仁25、牡丹籽饼粕12、薄荷叶6、龙眼肉8、月见草2、石斛6、仙茅2、玫瑰果1、灰树花4、芝麻菜5、菱角仁8、荷花粉1、柠檬醋适量。
一种所述的茯苓麦冬核桃乳饮料的制备方法,包括以下步骤:
(1)、将月见草、石斛、仙茅、玫瑰果混合粉碎,加入适量柠檬醋浸润均匀,文火烘培至干,加入10倍水煎煮1小时,过滤去渣,滤液浓缩至稠状,得浓缩液;
(2)、将茯苓、麦冬筛洗干净,切制成片,加入20%柠檬醋浸润均匀,蒸煮制醋液收干,碾磨成粉,焙炒出香,精磨过200筛,得茯苓麦冬粉;
(3)、将核桃仁、菱角仁筛洗干净,放入水中浸制4小时,将薄荷叶、灰树花、芝麻菜焯制1分钟,与浸制核桃仁、菱角仁、龙眼肉混合,加3倍水打制成浆,压滤去渣,得浆液;
(3)、将牡丹籽饼粕筛洗干净,放入微波烘箱,在95℃下烘制干香,超微粉碎,与茯苓麦冬粉混合,加入3倍的温度为58℃的软水中,搅拌溶解,加热至90℃,加入浓缩液搅拌浸润12分钟,冷却至32℃,加入浆液重量份的0.2‰纤维素酶、0.2‰淀粉酶、0.2‰糖化酶进行酶解45分钟,再经灭酶、过滤,得牡丹籽饼粕乳;
(4)、将牡丹籽饼粕乳、以上三步所制浆液混合均匀,加入混合浆液重量的0.04%的乳酸菌,在38℃下保温发酵6小时,再经均质、罐装、灭菌,即得。
Claims (2)
1.一种石斛麦冬乳饮料,其特征在于,是由下述重量份的原料制成:
茯苓8-12、麦冬8-10、核桃仁25-30、牡丹籽饼粕12-15、薄荷叶6-8、龙眼肉8-10、月见草2-3、石斛6-8、仙茅2-3、玫瑰果1-3、灰树花4-6、芝麻菜5-8、菱角仁8-10、荷花粉1-2、柠檬醋适量。
2.一种如权利要求1所述的茯苓麦冬核桃乳饮料的制备方法,其特征在于包括以下步骤:
(1)、将月见草、石斛、仙茅、玫瑰果混合粉碎,加入适量柠檬醋浸润均匀,文火烘培至干,加入10-15倍水煎煮1-2小时,过滤去渣,滤液浓缩至稠状,得浓缩液;
(2)、将茯苓、麦冬筛洗干净,切制成片,加入20-30%柠檬醋浸润均匀,蒸煮制醋液收干,碾磨成粉,焙炒出香,精磨过200筛,得茯苓麦冬粉;
(3)、将核桃仁、菱角仁筛洗干净,放入水中浸制4-6小时,将薄荷叶、灰树花、芝麻菜焯制1-2分钟,与浸制核桃仁、菱角仁、龙眼肉混合,加3-5倍水打制成浆,压滤去渣,得浆液;
(3)、将牡丹籽饼粕筛洗干净,放入微波烘箱,在95-100℃下烘制干香,超微粉碎,与茯苓麦冬粉混合,加入3-5倍的温度为58-65℃的软水中,搅拌溶解,加热至90-95℃,加入浓缩液搅拌浸润12-15分钟,冷却至32-45℃,加入浆液重量份的0.2-0.4‰纤维素酶、0.2-0.4‰淀粉酶、0.2-0.4‰糖化酶进行酶解45-60分钟,再经灭酶、过滤,得牡丹籽饼粕乳;
(4)、将牡丹籽饼粕乳、以上三步所制浆液混合均匀,加入混合浆液重量的0.04-0.06%的乳酸菌,在38-45℃下保温发酵6-8小时,再经均质、罐装、灭菌,即得。
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