CN105795053A - 一种火棘养生茶及其制备方法 - Google Patents
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Abstract
本发明本发明涉及食品技术领域,具体来说是一种火棘养生茶及其制备方法;所述火棘养生茶包括以下原料:火棘果6~14份、火棘叶3~7份、绞股蓝1~3份、小山茶1~3份、菊花1份、罗汉果1份,其制备方法主要采用真空冷冻干燥技术,很好的保留了火棘果本身的营养成分,其配方科学合理,可以适用于绝大部分人群,且色、香、味俱全,味道清甜、芳香、甘苦。
Description
技术领域
本发明涉及食品技术领域,具体来说是一种火棘养生茶,同时还包括该火棘养生茶的制备方法。
背景技术
火棘又称救军粮、水杈子、蔷薇科、常绿灌木,也是一种可药可食可观赏的多用途花果植物,以果实、根、叶入药,性平,味甘酸,叶能清热解毒,外敷治疗疮疡肿毒,有很好的药用价值也有很高的食用价值。自20世纪80年代末起,一些科研工作者开始尝试火棘果营养成分等方面的研究。1990年邓如福等研究了四川产火棘果实营养成分,辨明果肉与种子均含有18种氨基酸,包括7种人体必需氨基酸和2种婴幼儿必需氨基酸,种子中含量为8.13%-9.29%、干果肉中含量为3.47%-3.54%;鲜果肉可溶性糖高达10%-13%,其中果糖、葡萄糖和蔗糖占90%以上;干果肉含粗蛋白4.19%,总脂肪0.74%-1.01%,淀粉5.40%-6.10%,纤维素3.35-3.54%,果胶1.08%-1.10%,胡萝卜素0.535mg/100g,此外还有大量的维生素B1、B2、PP、C、E以及9种矿质元素,其营养价值比苹果、猕猴桃更具特色。1992年王敬勉等分析了3种火棘鲜果的营养成分,表明火棘果含有16种氨基酸、维生素、以及糖类、多微量元素、果胶等,其中蛋氨酸种赖氨酸高于其他水果,其脂肪中亚油酸与亚麻酸占80%以上,营养成分比苹果、桃、梨均丰富。1996年蔡金腾等分析比较了火棘与棘梨果实中的营养物质含量及部分酶活性表明火棘含8种维生素,棘梨含11种,两者均含有18种氨基酸,5种脂肪酸,18种无机盐及微量元素;火棘中SOD等酶活性较强。2001年Dolezal等对火棘果等野生果实中维生素C、B、胡萝卜素、脂肪酸、9种矿质元素及挥发性香气成分进行了分析,显示火棘果营养丰富。对桂西产火棘果营养成分分析的报道表明,火棘果含17种氨基酸总量77.47%,胡萝卜素6.86mg/100g,干果含硒0.47mg/100g,蛋白质7.55%以上,果胶11.85%以上,芦丁4.67%。近年来,还有关于火棘果实发育及储藏期间营养成分等变化方面的研究报道。药用成分研究表明火棘的根、皮、叶、果具有“生津止渴,清热解毒,收敛止泻”之功效。其果用于疗疮毒、治阴虚、止泻痢等药用成分被民间所证实。为了弄清某药效作用与所含药用成分及药理作用的关系,一些研究者进行了火棘果药用成分分离和药理实验等研究工作。1988年柴立等用火棘果制成了三种类型的动物实验制剂,结果显示火棘果安全无毒,且有增强细胞免疫功能,降血脂、清除自由基等作用,对动物生长代谢有明显促进作用。1994年王军宪等从火棘果实中分离出β-谷甾醇,北美圣草素、芦丁芝甙、异槲皮甙和槲皮素,推测这些物质可能与火棘具有清除氧自由基和降血脂等作用有关。2001年薛慧等研究表明火棘对大鼠脂蛋白代谢有明显改善作用。2002年董立莎等研究发现火棘果含有六个磷脂成分,而磷脂具有改进机神经功能障碍、增强记忆及抗衰老等功效,侯建军等研究显示火棘果具有较强的抗疲劳、降血脂、改善脂蛋白,保护心肌,消食健脾和通便润肠功效。2003年梁淑芳等从火棘果提取物物中分离得到5个黄酮斑点,其中两个分别为芦丁和槲皮素,火棘果中含有的芦丁、槲皮素、胡萝卜素、维生素E以及se等微量元素具有抗氧化、防衰老和防癌抗癌作用,火棘色素色泽鲜艳,且兼有营养保健和药理作用之外,火棘在天然色素研究化妆品产品开发表明火棘还具有美白,美容,改善肌肤色素沉着,暗黄、粗糙等具有美白、促使肌肤保持水分抗皱防衰等作用。火棘叶民间流传“喝一口、活到九十九”的火棘叶茶,所以火棘叶不仅可清热解毒,外敷治疮疡肿毒之外,叶子泡茶具有延年益寿之功效。
绞股蓝药用含量也高,民间称其为神奇的不老长寿草药,1986年被列为名贵药材之首位。2002年3月5日国家卫生部将某列入保健品名单之中,也是一种药食兼并的植物,味苦,微甘、性凉。功效:益气健脾、化痰止咳、清热解毒、保护肝解毒、降血压、降血脂血糖。在经济价值上作用功效:降血脂、调血压、防治血栓、防止心血管疾患,调节血糖,促睡眠、缓衰老、防抗癌、提高免疫力,调节人体生理机能,绞股蓝能保护肾上腺和胸腺及内分泌器官随年龄的增长而不致萎缩,维持内分泌系统的机能,并具有降血糖改善糖代谢作用。
小山茶:性味:苦、辛、平。功能与主治:发散解表、清热利润。用于感冒,咽喉痛,头痛,扁桃腺炎,小儿口腔炎,牙疼,眼结膜炎,肝炎,消化不良。
菊花也是药食兼并的保健植物药材,味苦、甘,性微寒,有散风清热,清肝明目和解毒消炎等作用,对口干、火王、目涩或由风害、湿引起的肢体疼痛、麻木的疾病均有一定的疗效。主治感冒风热,头痛等。对眩晕、头痛、耳鸣有防治作用,多眼睛劳损、头痛、高血压等均有一定效用。<<神农本草经>>认为,白菊花茶能主清风头眩、肿痛、且欲脱皮肤死肌、恶风湿痹,久服利气,轻身、耐劳延年。现代医学也研究证实,菊花具有降血压、消除癌细胞、扩张冠状动脉和抑菌的作用,长期饮用能增加人体钙质,调节心肌功能,降低胆固醇,适合中老年人和预防流行性结膜炎时饮用。对肝火旺、用眼过度导致的双眼干涩也有较好的疗效。同时,菊花茶香气浓郁,提神醒脑,也具有一定的松弛神经,舒缓头痛的功效。中医多用以主治目赤、咽喉肿疼、耳鸣、风热感冒、头疼、高血压、疮疗毒等病症,若长期食用还有利血气,轻身、延年的功效。对高血压、动脉硬化患者有显著疗效。
罗汉果,味干性凉、归肺、大肠经、具有润肺止咳、生津止渴的功效,清署解渴,润肠通便,可用于治疗伤风感冒、咳嗽多痰、暑热胃热、便秘、慢性咽喉炎、慢性支气管炎、口干舌燥等病症,还具有治疗和缓解伤风感冒、清肝明目。罗汉果是国家卫生部认定“既是食品又是药品”的植物。并无其他副作用。罗汉果的太甜,容易伤脾胃。罗汉果如果用太阳晒干的可以代茶饮,但不能长期代茶。如果是烘干的饮多了会上火,风热咳嗽最好少饮。梦遗,夜尿者忌。本发明可以采用低温提取后真空压缩而成,不宜长期或者大量使用,伤脾胃。可是少量的利用低温提取后真空压缩的含糖量少,并且是少许少量饮用不会产生任何副作用。
火棘果营养丰富、且具有明显的保健作用,是加工食品和提取食品及化妆品添加剂的重要野生资源。一些研究者研究开发了火棘果酱,饮料等食品、保健品以及天然植物化妆品等,因此,很有必要结合区域资源和产业优势进行火棘果综合利用研究,以便充分有效利用我国火棘果这一极为丰富的野生资源,产生更大的经济效益,社会效益和生态效益。关于火棘果的开发,已有一部分研究成果问世,现列举部分如下:
(1)《一种火棘果酒饮料及其制备方法》(申请号:CN200510020411.8),该专利针对市场空白进行了研发,其技术方案为:“一种火棘果酒饮料,由下述原料组成:火棘果母液:用30-50kg火棘果粉(浆)、生料酒曲200-400g、水50-150kg,在容器内搅拌、发酵、静置、过滤、杀菌;糖浆∶糖与水按重量比配制成浓度为50%-60%的溶液,再按此糖水的重量比加入0-1%的柠檬酸,煮沸去泡,过滤;按体积比量取火棘果母液6-95%,糖浆0-10%,其余为水,搅拌,密封静置、过滤、杀菌、灌装即可”其工艺简单,能比较好的保留火棘果的营养成分,但是存在问题为其有效成分单一,且其果酒饮料中加入糖分发酵,定位为酒类饮料,同时含糖量较高,对饮用人群造成了一定限制。
(2)《一种火棘果汁的加工方法》(申请号:CN200910272542.3),该专利对制作工艺进行了改进,以膜过滤技术为基础,针对现有火棘果汁加工工艺存在的问题,采用非热型的纯物理加工工艺,该发明顺序包括:A.初级过滤步骤;B.微米级过滤步骤;C.纳米级过滤步骤。该专利主要的作用是最大限度保留果汁中原有的成分及其配比,有效的减轻火棘果汁的非酶褐变问题。其发明目的为原料的粗加工,其成品是作为药用胶囊、化妆品、功能性饮料的原料,也使得其使用受到了一定的限制。
(3)还有很多原料中加入火棘果的研发成果,如《一种金荞麦根红薯酒及其制备方法》(申请号:CN201410282020.2)其原料包括:“白酒800-1000、红薯70-80、酸枣仁20-30、荞麦仁20-30、火棘果10-15、樱桃20-30、金荞麦根6-7、白芍4-5、茯苓2-3、覆盆子7-8、山茱萸2-3、黄芪3-4、莲子1-2、火棘叶1-2、增香粉20-30、葡萄酒适量”,又如《一种蓝莓糯玉米饮汁及其加工方法》(申请号:CN201410167149.9)其原料包括:“蓝莓18-30、火棘果8-15、紫黑糯玉米50-80、榴莲核6-10、乌梅汁10-20、荔枝核2-3、冬瓜皮2-3、山楂核1-2、菊芋2-4、葛花1-3、鸡矢藤1-2、柿叶2-3、兔耳草1-2、食品添加剂6-12、米酒15-25、适量水”
由上可见,现在对于火棘果的开发,主要集中于其工艺的开发的配方的研制,其工艺集中解决的问题为如何保持其营养成分,避免破坏和浪费,其配方中火棘果的利用存在很严重的不足,如何更好的利用火棘果进行配方研发和工艺改进依旧成为人们思考的主要问题。
发明内容
本发明的目的是提供一种火棘养生茶,该茶可以更好的利用火棘的营养成分,且其配方科学合理,可以适用于绝大部分人群,且色、香、味俱全,味道清甜、芳香、甘苦。
为实现上述目的,本发明采用的技术方案是:一种火棘养生茶,以重量份计,包括以下原料:火棘果6~14份、火棘叶3~7份。
优选的是:一种火棘养生茶,以重量份计,包括以下原料:火棘果10份、火棘叶5份。
优选的是:一种火棘养生茶,以重量份计,包括以下原料:火棘果6~14份、火棘叶3~7份、还包括绞股蓝1~3份、小山茶1~3份、菊花1份、罗汉果1份。
优选的是:一种火棘养生茶,以重量份计,包括以下原料:火棘果10份、火棘叶5份、还包括绞股蓝2份、小山茶2份、菊花1份、罗汉果1份。
本发明除具有营养成分高,可以很好地补充人体所需的营养成分之外,还具有助消化,清热解毒、生津止渴、增强细胞免疫功能清除自由基、抗疲劳、消食健脾、通便润肠、保护心肌、改进机体神经功能障碍,降血脂、降血压、降血糖、美容美白、抗皱、防衰老、延年益寿、防止心血管疾病、防治血栓、促睡眠、防癌抗癌、提高免疫力、调节人体生理功能、可以有效治疗痢疾、小儿疳积、妇女崩漏、白带、产后腹痛、头痛、咽喉痛、扁桃体炎、口腔炎、牙疼、眼结膜炎、肝炎、消化不良、便秘感冒、耳鸣、明目、提神醒脑、清署解渴、咳嗽多痰、清肝、排毒养颜、减肥瘦身、预防动脉硬化、降低胆固醇与脂的积聚等。
本发明还提供上述的火棘养生茶的制备方法,包括以下步骤:
(1)火棘果冷冻干燥:
预处理:挑选体积大小一致、成熟度适当、没有腐烂或虫咬的新鲜火棘果放入清水中漂洗,然后捞出,用筛网沥干;
预冻:测定火棘果的共晶点温度为-15℃,将处理好的火棘果放入真空冷冻干燥机中,预冻温度控制在-18℃~-20℃,进行慢速冻结,冻结速率控制为0.2℃/min~0.4℃/min,冻结时间为2h~3h;
升华干燥:抽真空后,火棘果表面升华,冰界面向火棘果内部后退,控制搁板温度,使得火棘果冰冻层温度不超过-15℃,而干燥成温度不超过30℃,持续2h~3h后,将搁板温度提高到40℃,同时逐渐提高真空度,直到真空度接近设备极限真空度时,干燥结束,将火棘果从真空冷冻干燥机中取出;
粉碎:将干燥后的火棘果粉碎成100目——300目
(2)火棘叶的处理:挑选大小均匀、形状齐整的鲜叶清洗干净,烘干备用;
(3)绞股蓝的处理:
鲜叶处理:取大小均匀、形状齐整的鲜叶清洗干净;
杀青:锅温控制在120℃左右,投鲜叶入锅,不停翻动,杀青5分钟左右捞起;
揉捻:起初加压力度不宜太大,以免将叶揉碎,保持条索完整,把叶中70%的水分揉出即可;
烘焙:先毛火摊放20分钟左右再足火焙干,毛火温度80~85℃,每3~5分钟翻1次,烘15~20分钟,茶叶有刺手感即可,足火温度达70~75℃后再逐渐降到50℃,每隔10~15分钟翻1次,约烘40分钟左右即可达足干;
(4)菊花的处理:
预处理:将菊花去余梗、杂物等,放在凉爽处晾晒,切忌烈日曝晒或温度急聚变化,影响花质,直到花干瘪为止;
蒸制干燥:将处理好的菊花放入蒸笼蒸制,蒸制时间为4~5分钟,蒸的时间过长使花熟过头反而成湿腐状态,而且不容易晒干,蒸的时间过短,又出现生花;
晒干:蒸好的菊花放在竹帘中摊开曝晒3~4天,之后翻面1次,再晒3~4天,前后共晒1周左右,收起备用;
(5)小山茶的处理:将小山茶清洗干净,晒干备用;
(6)罗汉果的处理:挑选体积大小一致的罗汉果,洗净去皮;
(7)原料混合:将上述步骤(1)—(6)中处理好的原料按比例混合均匀;
(8)包装。
本发明的火棘养生茶原料配比合理科学,制备方法简单,主要效果包括:由于采用冻干水果技术,可以很好地保留火棘的营养成分,同时保质期长;将火棘果、火棘叶与菊花、罗汉果等成分进行组合研制,改变了火棘干涩、酸平的口感,使得口感清甜、芳香、甘苦;罗汉果长期饮用容易伤脾胃,采用本配方及工艺后,可以有效降低含糖量,大量饮用不会产生不良反应,无任何副作用。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种火棘养生茶,以重量计,包括以下原料:火棘果8g、火棘叶4g。
实施例2
一种火棘养生茶,以重量计,包括以下原料:火棘果10g、火棘叶5g。
实施例3
一种火棘养生茶,以重量计,包括以下原料:火棘果10g、火棘叶5g、绞股蓝2g、小山茶2g、菊花1g、罗汉果1g。
实施例4
一种火棘养生茶,以重量计,包括以下原料:火棘果6g、火棘叶3g、绞股蓝1g、小山茶1g、菊花1g、罗汉果1g。
实施例5
一种火棘养生茶,以重量计,包括以下原料:火棘果14g、火棘叶7g、绞股蓝3g、小山茶3g、菊花1g、罗汉果1g。
实施例6
一种火棘养生茶,以重量计,包括以下原料:火棘果11g、火棘叶6g、绞股蓝2g、小山茶2g、菊花1g、罗汉果1g。
上述实施例1和实施例2所述的一种火棘养生茶,制备方法包括以下步骤:
(1)火棘果冷冻干燥:
预处理:挑选体积大小一致、成熟度适当、没有腐烂或虫咬的新鲜火棘果放入清水中漂洗,然后捞出,用筛网沥干;
预冻:测定火棘果的共晶点温度为-15℃,将处理好的火棘果放入真空冷冻干燥机中,预冻温度控制在-18℃~-20℃,进行慢速冻结,冻结速率控制为0.2℃/min~0.4℃/min,冻结时间为2h~3h;
升华干燥:抽真空后,火棘果表面升华,冰界面向火棘果内部后退,控制搁板温度,使得火棘果冰冻层温度不超过-15℃,而干燥成温度不超过30℃,持续2h~3h后,将搁板温度提高到40℃,同时逐渐提高真空度,直到真空度接近设备极限真空度时,干燥结束,将火棘果从真空冷冻干燥机中取出;
粉碎:将干燥后的火棘果粉碎成100目——300目
(2)火棘叶的处理:挑选大小均匀、形状齐整的鲜叶清洗干净,烘干备用;
(3)原料混合:将上述步骤(1)—(6)中处理好的原料按比例混合均匀;
(4)包装。
上述实施例3-实施例6所述的一种火棘养生茶,制备方法包括以下步骤:
(1)火棘果冷冻干燥:
预处理:挑选体积大小一致、成熟度适当、没有腐烂或虫咬的新鲜火棘果放入清水中漂洗,然后捞出,用筛网沥干;
预冻:测定火棘果的共晶点温度为-15℃,将处理好的火棘果放入真空冷冻干燥机中,预冻温度控制在-18℃~-20℃,进行慢速冻结,冻结速率控制为0.2℃/min~0.4℃/min,冻结时间为2h~3h;
升华干燥:抽真空后,火棘果表面升华,冰界面向火棘果内部后退,控制搁板温度,使得火棘果冰冻层温度不超过-15℃,而干燥成温度不超过30℃,持续2h~3h后,将搁板温度提高到40℃,同时逐渐提高真空度,直到真空度接近设备极限真空度时,干燥结束,将火棘果从真空冷冻干燥机中取出;
粉碎:将干燥后的火棘果粉碎成100目——300目
(2)火棘叶的处理:挑选大小均匀、形状齐整的鲜叶清洗干净,烘干备用;
(3)绞股蓝的处理:
鲜叶处理:取大小均匀、形状齐整的鲜叶清洗干净;
杀青:锅温控制在120℃左右,投鲜叶入锅,不停翻动,杀青5分钟左右捞起;
揉捻:起初加压力度不宜太大,以免将叶揉碎,保持条索完整,把叶中70%的水分揉出即可;
烘焙:先毛火摊放20分钟左右再足火焙干,毛火温度80~85℃,每3~5分钟翻1次,烘15~20分钟,茶叶有刺手感即可,足火温度达70~75℃后再逐渐降到50℃,每隔10~15分钟翻1次,约烘40分钟左右即可达足干;
(4)菊花的处理:
预处理:将菊花去余梗、杂物等,放在凉爽处晾晒,切忌烈日曝晒或温度急聚变化,影响花质,直到花干瘪为止;
蒸制干燥:将处理好的菊花放入蒸笼蒸制,蒸制时间为4~5分钟,蒸的时间过长使花熟过头反而成湿腐状态,而且不容易晒干,蒸的时间过短,又出现生花;
晒干:蒸好的菊花放在竹帘中摊开曝晒3~4天,之后翻面1次,再晒3~4天,前后共晒1周左右,收起备用;
(5)小山茶的处理:将小山茶清洗干净,晒干备用;
(6)罗汉果的处理:挑选体积大小一致的罗汉果,洗净去皮;
(7)原料混合:将上述步骤(1)-(6)中处理好的原料按比例混合均匀;
(8)包装。
Claims (5)
1.一种火棘养生茶,其特征在于:以重量份计,包括以下原料:火棘果6~14份、火棘叶3~7份。
2.根据权利要求1所述的一种火棘养生茶,其特征在于:以重量份计,包括以下原料:火棘果10份、火棘叶5份。
3.根据权利要求1所述的一种火棘养生茶,以重量份计,包括火棘果6~14份、火棘叶3~7份,其特征在于:以重量份计,还包括以下原料:、绞股蓝1~3份、小山茶1~3份、菊花1份、罗汉果1份。
4.根据权利要求2所述的一种火棘养生茶,以重量份计,包括以下原料:火棘果10份、火棘叶5份,其特征在于:以重量份计,还包括以下原料:绞股蓝2份、小山茶2份、菊花1份、罗汉果1份。
5.根据权利要求3~4任一项所述的一种火棘养生茶的制备方法,其特征在于:包括以下步骤:
(1)火棘果冷冻干燥:
预处理:挑选体积大小一致、成熟度适当、没有腐烂或虫咬的新鲜火棘果放入清水中漂洗,然后捞出,用筛网沥干;
预冻:测定火棘果的共晶点温度为-15℃,将处理好的火棘果放入真空冷冻干燥机中,预冻温度控制在-18℃~-20℃,进行慢速冻结,冻结速率控制为0.2℃/min~0.4℃/min,冻结时间为2h~3h;
升华干燥:抽真空后,火棘果表面升华,冰界面向火棘果内部后退,控制搁板温度,使得火棘果冰冻层温度不超过-15℃,而干燥成温度不超过30℃,持续2h~3h后,将搁板温度提高到40℃,同时逐渐提高真空度,直到真空度接近设备极限真空度时,干燥结束,将火棘果从真空冷冻干燥机中取出;
粉碎:将干燥后的火棘果粉碎成100目——300目;
(2)火棘叶的处理:挑选大小均匀、形状齐整的鲜叶清洗干净,烘干备用;
(3)绞股蓝的处理:
鲜叶处理:取大小均匀、形状齐整的鲜叶清洗干净;
杀青:锅温控制在120℃左右,投鲜叶入锅,不停翻动,杀青5分钟左右捞起;
揉捻:起初加压力度不宜太大,以免将叶揉碎,保持条索完整,把叶中70%的水分揉出即可;
烘焙:先毛火摊放20分钟左右再足火焙干,毛火温度80~85℃,每3~5分钟翻1次,烘15~20分钟,茶叶有刺手感即可,足火温度达70~75℃后再逐渐降到50℃,每隔10~15分钟翻1次,约烘40分钟左右即可达足干;
(4)菊花的处理:
预处理:将菊花去余梗、杂物等,放在凉爽处晾晒,切忌烈日曝晒或温度急聚变化,影响花质,直到花干瘪为止;
蒸制干燥:将处理好的菊花放入蒸笼蒸制,蒸制时间为4~5分钟,蒸的时间过长使花熟过头反而成湿腐状态,而且不容易晒干,蒸的时间过短,又出现生花;
晒干:蒸好的菊花放在竹帘中摊开曝晒3~4天,之后翻面1次,再晒3~4天,前后共晒1周左右,收起备用;
(5)小山茶的处理:将小山茶清洗干净,晒干备用;
(6)罗汉果的处理:挑选体积大小一致的罗汉果,洗净去皮;
(7)原料混合:将上述步骤(1)—(6)中处理好的原料按比例混合均匀;
(8)包装。
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CN110800835A (zh) * | 2019-11-28 | 2020-02-18 | 凤冈县苏贵茶业旅游发展有限公司 | 一种火棘果茶及其加工方法 |
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