CN105560999A - 一种香草花茶浓缩汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种香草花茶浓缩汁及其制备方法,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅55%~65%、甜菊15%~20%、薄荷10%~15%和双花5%~10%,各组分的重量百分数之和为100%;所述的双花为茉莉花和金盏花按质量比3:1混合。经过前处理、浸提、过滤、真空浓缩和干燥等步骤制得香草花茶浓缩汁。所制备的香草花茶浓缩汁具有理气、疏肝、开胃、养颜、抗衰老及滋润肌肤等保健功效,对于舒缓压力、镇静神经等也有缓解作用;同时其黄酮含量高达211.33?mg/g,多糖含量高达20.67?mg/g,具有降血脂、抗病毒、抗肿瘤、抑菌保肝、抗衰老、抗辐射的作用,能够增强人体的免疫力。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种香草花茶浓缩汁及其制备方法。
背景技术
香草、香花是集医用、食用、保健、观赏于一身的多用植物,也称为“药草”或“花草”。香草花茶始于中国的明朝宫廷嫔妃里饮用的饮品,是将植物的根、茎、叶、花、果实、种籽、皮等器官或全株的鲜花草或干燥后被利用,加以煎煮或冲泡,而产生芳香味道的天然健康饮品。五千年前,人类已用花草作为天然药物进行疗疾,《本草纲目》中有关香草花的药理作用和保健功效记载甚多。近几年来,清幽芳香的天然花草以其独特的香甜味及保健功效,在酒店或聚会场合常用来取代酒水,由于香草花茶因其具有香味,或对人体的保健作用,或药理作用,深受人们的青眛。然而,有关香草花茶的研究未见文献报道。
发明内容
本发明的目的在于提供一种香草花茶浓缩汁及其制备方法。所制备的香草花茶浓缩汁黄酮含量为211.33mg/g,多糖含量为20.67mg/g,具有很好的保健功效,同时制备方法简单,原料成本低廉,适合推广利用。
为实现上述目的,本发明采用如下技术方案:
一种香草花茶浓缩汁,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅55%~65%、甜菊15%~20%、薄荷10%~15%和双花5%~10%,各组分的重量百分数之和为100%;所述的双花为茉莉花和金盏花按质量比3:1混合。
优选地,一种香草花茶浓缩汁,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅60%、甜菊18%、薄荷12%和双花10%;所述的双花为茉莉花和金盏花按质量比3:1混合。
如上所述的一种香草花茶浓缩汁的制备方法,具体包括以下步骤:
(1)前处理:将柠檬香茅、甜菊、薄荷和双花按配比破碎为直径1~2cm的颗粒,洗净后投入提取罐中;
(2)浸提:往提取罐中加入香草花茶浓缩汁固体原料的干物质总重量30~40倍的净化水,室温浸泡60~90min,然后加热,沸水煎煮30~90min,过滤后得到第一遍提取液;在残渣中再加入香草花茶浓缩汁固体原料的干物质总重量10~20倍的净化水,加热煮沸,再煎煮30~60min,过滤后得到第二遍提取液,合并两次提取液;
(3)真空浓缩:将步骤(2)得到的提取液注入真空薄膜离心蒸发器中浓缩,控制真空度为82.7~90.6kPa,蒸发温度为45~55℃,蒸发时间为10~30min,浓缩至可溶性固形物为20~30oBx(20℃,以折光计),制得香草花茶浓缩汁。
所制得的香草花茶浓缩汁可广泛添加到食品、药品和化妆品中。
本发明的有益效果在于:
(1)本发明制得的香草花茶浓缩汁以香草和香花为原料,具有独特的香甜味,不含咖啡因、人造色素,具有低糖、高纤维、高胡萝卜素、高矿质元素等特点,香草和香花协同发挥保健作用,具有理气、疏肝、开胃、养颜、抗衰老及滋润肌肤等保健功效,同时对舒缓压力、缓解疲劳以及镇静神经等也有缓解作用;
(2)所制备的香草花茶浓缩汁黄酮和多糖含量高,其中黄酮含量高达211.33mg/g,多糖含量高达20.67mg/g,具有降血脂、抗病毒、抗肿瘤、抑菌保肝、抗衰老、抗辐射的作用,同时能够增强人体的免疫力;
(3)制备方法简单,原料成本低廉,适合推广利用。
具体实施方式
以下结合具体实施例对本发明做进一步说明,但本发明不仅仅限于这些实施例。
实施例1
一种香草花茶浓缩汁,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅55%、甜菊20%、薄荷15%和双花10%;所述的双花为茉莉花和金盏花按质量比3:1混合。
所述的一种香草花茶浓缩汁的制备方法,具体包括以下步骤:
(1)前处理:将柠檬香茅、甜菊、薄荷和双花按配比破碎为直径1cm的颗粒,洗净后投入提取罐中;
(2)浸提:往提取罐中加入香草花茶浓缩汁固体原料的干物质总重量30倍的净化水,室温浸泡90min,然后加热,沸水煎煮30min,过滤后得到第一遍提取液;在残渣中再加入香草花茶浓缩汁固体原料的干物质总重量10倍的净化水,加热煮沸,再煎煮30min,过滤后得到第二遍提取液,合并两次提取液;
(3)真空浓缩:将步骤(2)得到的提取液注入真空薄膜离心蒸发器中浓缩,控制真空度为82.7kPa,蒸发温度为45℃,蒸发时间为10min,制得香草花茶浓缩汁。
制得的香草花茶浓缩汁的可溶性固形物为20oBx(20℃,以折光计),黄酮含量为205.46mg/g,多糖含量为18.55mg/g。
实施例2
一种香草花茶浓缩汁,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅60%、甜菊18%、薄荷12%和双花10%;所述的双花为茉莉花和金盏花按质量比3:1混合。
所述的一种香草花茶浓缩汁的制备方法,具体包括以下步骤:
(1)前处理:将柠檬香茅、甜菊、薄荷和双花按配比破碎为直径1.5cm的颗粒,洗净后投入提取罐中;
(2)浸提:往提取罐中加入香草花茶浓缩汁固体原料的干物质总重量35倍的净化水,室温浸泡60min,然后加热,沸水煎煮80min,过滤后得到第一遍提取液;在残渣中再加入香草花茶浓缩汁固体原料的干物质总重量15倍的净化水,加热煮沸,再煎煮30min,过滤后得到第二遍提取液,合并两次提取液;
(3)真空浓缩:将步骤(2)得到的提取液注入真空薄膜离心蒸发器中浓缩,控制真空度为90.6kPa,蒸发温度为50℃,蒸发时间为30min,制得香草花茶浓缩汁。
制得的香草花茶浓缩汁的可溶性固形物为25oBx(20℃,以折光计),黄酮含量为211.33mg/g,多糖含量为20.67mg/g。
实施例3
一种香草花茶浓缩汁,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅65%、甜菊15%、薄荷15%和双花5%;所述的双花为茉莉花和金盏花按质量比3:1混合。
所述的一种香草花茶浓缩汁的制备方法,具体包括以下步骤:
(1)前处理:将柠檬香茅、甜菊、薄荷和双花按配比破碎为直径2cm的颗粒,洗净后投入提取罐中;
(2)浸提:往提取罐中加入香草花茶浓缩汁固体原料的干物质总重量40倍的净化水,室温浸泡75min,然后加热,沸水煎煮90min,过滤后得到第一遍提取液;在残渣中再加入香草花茶浓缩汁固体原料的干物质总重量20倍的净化水,加热煮沸,再煎煮60min,过滤后得到第二遍提取液,合并两次提取液;
(3)真空浓缩:将步骤(2)得到的提取液注入真空薄膜离心蒸发器中浓缩,控制真空度为86.5kPa,蒸发温度为55℃,蒸发时间为15min,制得香草花茶浓缩汁。
制得的香草花茶浓缩汁的可溶性固形物为22oBx(20℃,以折光计),黄酮含量为209.35mg/g,多糖含量为19.5mg/g。
实施例4
一种香草花茶浓缩汁,以原料的干物质重量分数计,其固体原料组成为:柠檬香茅63%、甜菊19%、薄荷10%和双花8%;所述的双花为茉莉花和金盏花按质量比3:1混合。
所述的一种香草花茶浓缩汁的制备方法,具体包括以下步骤:
(1)前处理:将柠檬香茅、甜菊、薄荷和双花按配比破碎为直径1.5cm的颗粒,洗净后投入提取罐中;
(2)浸提:往提取罐中加入香草花茶浓缩汁固体原料的干物质总重量36倍的净化水,室温浸泡80min,然后加热,沸水煎煮60min,过滤后得到第一遍提取液;在残渣中再加入香草花茶浓缩汁固体原料的干物质总重量16倍的净化水,加热煮沸,再煎煮45min,过滤后得到第二遍提取液,合并两次提取液;
(3)真空浓缩:将步骤(2)得到的提取液注入真空薄膜离心蒸发器中浓缩,控制真空度为85.6kPa,蒸发温度为50℃,蒸发时间为20min,制得香草花茶浓缩汁。
制得的香草花茶浓缩汁的可溶性固形物为24oBx(20℃,以折光计),黄酮含量为210.78mg/g,多糖含量为20.1mg/g。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (6)
1.一种香草花茶浓缩汁,其特征在于:以原料的干物质重量分数计,香草花茶浓缩汁的固体原料组成为:柠檬香茅55%~65%、甜菊15%~20%、薄荷10%~15%和双花5%~10%,各组分的重量百分数之和为100%;所述的双花为茉莉花和金盏花按质量比3:1混合。
2.根据权利要求1所述的一种香草花茶浓缩汁,其特征在于:以原料的干物质重量分数计,香草花茶浓缩汁的固体原料组成为:柠檬香茅60%、甜菊18%、薄荷12%和双花10%;所述的双花为茉莉花和金盏花按质量比3:1混合。
3.一种制备如权利要求1或2所述的一种香草花茶浓缩汁的方法,其特征在于:具体包括以下步骤:
(1)前处理:将柠檬香茅、甜菊、薄荷和双花按配比破碎为颗粒,洗净后投入提取罐中;
(2)浸提:往提取罐中加入香草花茶浓缩汁固体原料的干物质总重量30~40倍的净化水,室温浸泡60~90min,然后加热,沸水煎煮30~90min,过滤后得到第一遍提取液;在残渣中再加入香草花茶浓缩汁固体原料的干物质总重量10~20倍的净化水,加热煮沸,再煎煮30~60min,过滤后得到第二遍提取液,合并两次提取液;
(3)真空浓缩:将步骤(2)得到的提取液注入真空薄膜离心蒸发器中浓缩,制得香草花茶浓缩汁。
4.根据权利要求3所述的一种香草花茶浓缩汁的制备方法,其特征在于:步骤(1)中所述的颗粒直径为1~2cm。
5.根据权利要求3所述的方法,其特征在于:步骤(3)中真空度为82.7~90.6kPa,蒸发温度为45~55℃,蒸发时间为10~30min。
6.一种如权利要求1所述的一种香草花茶浓缩汁的应用,其特征在于:所述的香草花茶浓缩汁应用于食品、药品和化妆品中。
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