CN105707595A - 一种防治电脑干眼症的饮品及其制备方法 - Google Patents
一种防治电脑干眼症的饮品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种防治电脑干眼症的饮品及其制备方法,包括以下原材料:决明子浸汁2040份、枸杞汁7090份、菊花汁4060份、百合汁4060份、山楂汁4060份、绿茶浸汁4060份、蓝莓番茄汁4060份、蓝莓汁4060份、葡萄汁4060份、丝瓜汁4060份、青皮草汁4060份。本发明选择决明子、枸杞、菊花三味药,配以药食兼用的百合、山楂、具有抗辐射功能的绿茶、含柿红素丰富的番茄,活血功能好又无副作用的丝瓜、葡萄和富含提高身体免疫力的硒酸酯多糖的青皮草,是一种具有清肝明目、增加免疫力、酸甜爽口防治电脑干眼症的饮品。
Description
技术领域
本发明属于食品生产技术领域,具体涉及一种防治电脑干眼症的饮品,同时还涉及该防治电脑干眼症的饮品的制备方法。
背景技术
“电脑干眼症”的临床症状是眼球与眼睑之间干涩不适感。病理成因电脑操作者长期、长时间目不转睛地顶视电脑屏幕上的图文,尤其是字体微小的文字,眼球转动和眼脸眨动次数减少,依赖眼球转动和眼脸眨动机制分泌和供给眼润滑液亦随之减少,久而久之形成习惯性的眼球转动和眼脸眨动减少,导致眼润滑液生理反射性减少。
“电脑干眼症”的物理因素是电脑操作者长期、长时间近距离接触电脑(含手机),日积月累的电子、光波辐射损伤分泌眼润滑液的腺体,造成病理性眼润滑液减少。
经济快速发展,电脑飞速加入千家万户,偶其实无纸化办公,将造就数以千万计的“职业电脑操手”,每个工作日接受五、六小时的电子、光波辐射,“电脑干眼症”将成为现代文明的流行病。
“电脑干眼症”的西医处方是:补充维生素VA、VB、VC、VD、VE,多喝水、多喝绿茶,多吃蔬菜、水果。吃西药简便、易行,但疗效欠佳。
中医的处方是:吃明目、生津、活血的中药,也附带多喝水、多喝绿茶,多吃果蔬。中药疗效虽然优于西药,但煎煮中药时费时、费力,且药味难闻、苦涩难咽。
传统重要的另一缺点是,所有中药原材都是自然或人工干燥品。在干燥过程中,药材有效成份损失严重,例如果、根类损失10%,茎、叶类损失15-20%,挥发性中药损失25-30%,中药汤剂经二次100℃高温煎煮,一般有效成份损失20%,挥发性有效成份损失30%,而脂溶性有效成份水煮则一无所获,中药汤剂有效成份总损失达到50%。
发明内容
本发明的目的在于提供一种具有清肝明目、增加免疫力、酸甜爽口防治电脑干眼症的饮品。
本发明的另一目的在于提供该防治电脑干眼症的饮品的制备方法。
本发明的一种防治电脑干眼症的饮品,按重量份记,包括以下原材料:
决明子浸汁20-40份、枸杞汁70-90份、菊花汁40-60份、百合汁40-60份、山楂汁40-60份、绿茶浸汁40-60份、蓝莓番茄汁40-60份、蓝莓汁40-60份、葡萄汁40-60份、丝瓜汁40-60份、青皮草汁40-60份。
上述的一种防治电脑干眼症的饮品,按重量份记,包括以下原材料:决明子浸汁30份、枸杞80份、菊花汁50份、百合汁50份、山楂汁50份、绿茶浸汁50份、番茄汁50份、蓝莓汁40-60份、葡萄汁50份、丝瓜汁50份、青皮草汁50份。
本发明的一种防治电脑干眼症的饮品的制备方法,包括以下步骤:
(1)将决明子、枸杞、菊花、百合、山楂、绿茶、番茄、葡萄、蓝莓、丝瓜、青皮草,在臭氧液中清洗3-5分钟,离心机中脱去表水备用;
(2)将步骤(1)得到的决明子在80-100℃水中浸泡1-2小时备用;
(3)将步骤(1)得到的绿茶在80-100℃水中浸泡20-30分钟备用;
(4)将步骤(1)得到的枸杞、菊花、百合、山楂、番茄、葡萄、蓝莓、丝瓜、青皮草分别轧成汁液备用;
(5)按如下重量份取样:决明子浸汁20-40份、枸杞汁70-90份、菊花汁40-60份、百合汁40-60份、山楂汁40-60份、绿茶浸汁40-60份、蓝莓番茄汁40-60份、蓝莓汁40-60份、葡萄汁40-60份、丝瓜汁40-60份、青皮草汁40-60份;
(6)将各原料混合后,经巴氏低温灭菌;
(7)向经过巴氏低温灭菌的混合液中按1%的比例接种每毫升5万株的乳酸菌,灌装进容器瓶中,将容器瓶置于30℃-35℃环境下,密封发酵3-4天;
(8)向装有接种乳酸菌混合液的瓶子中注入二氧化碳,将混合液碳酸化,二氧化碳含量为0.5-1.5g/100ml,在10s内密封即得。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知:本发明选择决明子、枸杞、菊花三味药,也是民间流传千年的名目验方茶饮,配以药食兼用的百合、山楂、具有抗辐射功能的绿茶、含柿红素丰富的番茄,活血功能好又无副作用的丝瓜、葡萄和富含提高身体免疫力的硒酸酯多糖的青皮草。
而在制作工艺上,本发明采用乳酸菌对混合液进行发酵,乳酸菌在含有果糖的药液中,在适宜的温度下以几何级增殖,高密度的乳酸菌及其转化的有机乳酸重重包围药液中包括呈味分子在内的所有分子团,使其呈酸味,从而去除混合液中的苦涩味,但少量挥发性呈味分子仍很活跃,因此,本发明同时采用向混合液中加入二氧化碳,二氧化碳气体在药液与口腔表面形成一个微小的气泡层,起到药液与口腔表面隔离作用,在二氧化碳气泡遇热迅速蒸发时带走口腔表面热量,使口腔表面降温,服药者感到凉爽,口腔降温钝化,降低了味蕾感觉,药液就不太难吃了,同时,乳酸菌发酵的另一优点是获得改善肠道健康提高免疫力的效果。
具体实施方式
实施例1:
一种防治电脑干眼症的饮品的制备方法,包括以下步骤:
(1)将决明子、枸杞、菊花、百合、山楂、绿茶、番茄、葡萄、蓝莓、丝瓜、青皮草,在臭氧液中清洗3分钟,后脱去表水备用;
(2)将步骤(1)得到的决明子在80℃水中浸泡2小时备用;
(3)将步骤(1)得到的绿茶在100℃水中浸泡20分钟备用;
(4)将步骤(1)得到的枸杞、菊花、百合、山楂、番茄、葡萄、蓝莓、丝瓜、青皮草分别轧成汁液备用;
(5)按如下重量份取样:决明子浸汁40ml、枸杞汁70ml、菊花汁60ml、百合汁40ml、山楂汁60ml、绿茶浸汁40ml、番茄汁60ml、葡萄汁40ml、蓝莓40ml、丝瓜汁60ml、青皮草汁40ml;
(6)将各原料混合后,经巴氏低温灭菌;
(7)向经过巴氏低温灭菌的混合液中按1%的比例接种每毫升5万株的乳酸菌,灌装进容器瓶中,将容器瓶置于30℃环境下,密封发酵3天;
(8)向装有接种乳酸菌混合液的瓶子中注入二氧化碳,将混合液碳酸化,二氧化碳含量为1.5g/100ml,在10s内密封即得。
实施例2:
一种防治电脑干眼症的饮品的制备方法,包括以下步骤:
(1)将决明子、枸杞、菊花、百合、山楂、绿茶、番茄、葡萄、蓝莓、丝瓜、青皮草,在臭氧液中清洗3-5分钟,后脱去表水备用;
(2)将步骤(1)得到的决明子在95℃水中浸泡1.5小时备用;
(3)将步骤(1)得到的绿茶在90℃水中浸泡25分钟备用;
(4)将步骤(1)得到的枸杞、菊花、百合、山楂、番茄、葡萄、蓝莓、丝瓜、青皮草分别轧成汁液备用;
(5)按如下重量份取样:决明子浸汁30ml、枸杞汁80ml、菊花汁50ml、百合汁50ml、山楂汁50ml、绿茶浸汁50ml、番茄汁50ml、葡萄汁50ml、蓝莓汁40ml、丝瓜汁50ml、青皮草汁50ml份;
(6)将各原料混合后,经巴氏低温灭菌;
(7)向经过巴氏低温灭菌的混合液中按1%的比例接种每毫升5万株的乳酸菌,灌装进容器瓶中,将容器瓶置于35℃环境下,密封发酵4天;
(8)向装有接种乳酸菌混合液的瓶子中注入二氧化碳,将混合液碳酸化,二氧化碳含量为1.0g/100ml,在10s内密封即得。
实施例3:
一种防治电脑干眼症的饮品的制备方法,包括以下步骤:
(1)将决明子、枸杞、菊花、百合、山楂、绿茶、番茄、葡萄、蓝莓、丝瓜、青皮草,在臭氧液中清洗3-5分钟,后脱去表水备用;
(2)将步骤(1)得到的决明子在100℃水中浸泡1小时备用;
(3)将步骤(1)得到的绿茶在80℃水中浸泡30分钟备用;
(4)将步骤(1)得到的枸杞、菊花、百合、山楂、番茄、葡萄、蓝莓、丝瓜、青皮草分别轧成汁液备用;
(5)按如下重量份取样:决明子浸汁20ml、枸杞汁90ml、菊花汁40ml、百合汁60ml、山楂汁40ml、绿茶浸汁60ml、番茄汁40ml、葡萄汁60ml、蓝莓汁60ml、丝瓜汁40ml、青皮草汁60ml;
(6)将各原料混合后,经巴氏低温灭菌;
(7)向经过巴氏低温灭菌的混合液中按1%的比例接种每毫升5万株的乳酸菌,灌装进容器瓶中,将容器瓶置于40℃环境下,密封发酵5天;
(8)向装有接种乳酸菌混合液的瓶子中注入二氧化碳,将混合液碳酸化,二氧化碳含量为0.5g/100ml,在10s内密封即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (3)
1.一种防治电脑干眼症的饮品,按重量份记,包括以下原材料:
决明子浸汁20-40份、枸杞汁70-90份、菊花汁40-60份、百合汁40-60份、山楂汁40-60份、绿茶浸汁40-60份、蓝莓番茄汁40-60份、蓝莓汁40-60份、葡萄汁40-60份、丝瓜汁40-60份、青皮草汁40-60份。
2.根据权利要求1所述的一种防治电脑干眼症的饮品,按重量份记,包括以下原材料:
决明子浸汁30份、枸杞80份、菊花汁50份、百合汁50份、山楂汁50份、绿茶浸汁50份、番茄汁50份、蓝莓汁40-60份、葡萄汁50份、丝瓜汁50份、青皮草汁50份。
3.一种防治电脑干眼症的饮品的制备方法,包括以下步骤:
(1)将决明子、枸杞、菊花、百合、山楂、绿茶、番茄、葡萄、蓝莓、丝瓜、青皮草,在臭氧液中清洗3-5分钟,离心机中脱去表水备用;
(2)将步骤(1)得到的决明子在80-100℃水中浸泡1-2小时备用;
(3)将步骤(1)得到的绿茶在80-100℃水中浸泡20-30分钟备用;
(4)将步骤(1)得到的枸杞、菊花、百合、山楂、番茄、葡萄、蓝莓、丝瓜、青皮草分别轧成汁液备用;
(5)按如下重量份取样:决明子浸汁20-40份、枸杞汁70-90份、菊花汁40-60份、百合汁40-60份、山楂汁40-60份、绿茶浸汁40-60份、蓝莓番茄汁40-60份、蓝莓汁40-60份、葡萄汁40-60份、丝瓜汁40-60份、青皮草汁40-60份;
(6)将各原料混合后,经巴氏低温灭菌;
(7)向经过巴氏低温灭菌的混合液中按1%的比例接种每毫升5万株的乳酸菌,灌装进容器瓶中,将容器瓶置于30℃-35℃环境下,密封发酵3-4天;
(8)向装有接种乳酸菌混合液的瓶子中注入二氧化碳,将混合液碳酸化,二氧化碳含量为0.5-1.5g/100ml,在10s内密封即得。
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