CN105876548A - 一种玛咖人参果蔬饮料及其制备方法与应用 - Google Patents
一种玛咖人参果蔬饮料及其制备方法与应用 Download PDFInfo
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Abstract
本发明涉及一种玛咖人参果蔬饮料及其制备方法与应用,该饮料包括以下组分及质量百分含量:玛咖粉1‑20%、人参粉1‑5%、蛹虫草粉1‑10%、蜂蜜2‑5%、水果果粒5‑20%、蔬菜汁5‑15%、其余为水;制备时,先分别制得水果果粒和蔬菜汁,再分别制得玛咖人参浆液和果蔬汁,然后将玛咖人参浆液与果蔬汁混合,并搅拌均匀,即制得所述的玛咖人参果蔬饮料;该饮料用于缓解体力疲劳或增强机体免疫力。与现有技术相比,本发明能够有效缓解疲劳,增强免疫力,具有丰富的营养和良好的口感,且制备过程简单,携带方便,能随时服用,及时缓解体力疲劳。
Description
技术领域
本发明属于功能饮料技术领域,涉及一种玛咖人参果蔬饮料及其制备方法与应用。
背景技术
玛咖含有丰富的磷、钙、蛋白质、铁及天然纤维,对亚健康状态的人群有很好的恢复调节作用,能够迅速补充体力,消除疲劳,改善更年期症状,使头脑清晰,提高记忆力。目前国内外的各种玛咖制品大多数以单一的玛咖粉为原料,其功效有限。人参富含皂甙等多种有效成分,对机体疲劳具有很好的缓解作用,将玛咖和人参复配,有助于增强玛咖在缓解体力疲劳方面的功效。
申请公布号为CN 102960810A的中国发明专利公开了一种玛咖饮料,该饮料由以下原料的配方配制而成:0.02%-0.1%玛咖粉,0.3%-1.0%人参,0.02%-0.1%山药,0.2%-0.6%菊花,0.2%-0.6%金银花,0.04%-0.06%瓜拉纳提取物,0.01%-0.1%大豆肽,0.01%-0.04%咖啡提取物,0.4%-0.6%牛磺酸,0.06%-0.12%肌醇,2.0%-3.0%维生素B1,0.4%-1.2%维生素B6,以及适量风味调节剂,其余为水。上述专利公布的技术方案以玛咖粉、人参为主要成份,辅以咖啡粉(咖啡提取物)、大豆肽、“药食同源”草本植物(山药、菊花、金银花)、瓜拉纳提取物及复合维生素,具有提神、抗疲劳的功效。但该技术方案的营养成分较少,功效单一,且仅通过少量风味调节剂调节口感,适口性较差。
发明内容
本发明的目的就是为了克服上述现有技术存在的缺陷而提供一种能够有效缓解疲劳、增强免疫力、营养丰富且口感较好的玛咖人参果蔬饮料及其制备方法与应用。
本发明的目的可以通过以下技术方案来实现:
一种玛咖人参果蔬饮料,该饮料包括以下组分及质量百分含量:玛咖粉1-20%、人参粉1-5%、蛹虫草粉1-10%、蜂蜜2-5%、水果果粒5-20%、蔬菜汁5-15%、其余为水。
所述的水果果粒包括葡萄柚果粒、柑橘果粒、杨桃果粒或柠檬果粒中的一种或多种。
所述的水果果粒为长方体水果果粒,该长方体水果果粒的长度为3-5mm,宽度为3-5mm,高度为3-5mm。
所述的蔬菜汁包括芹菜汁、番茄汁或黄瓜汁中的一种或多种。
所述的玛咖粉中蛋白质的质量百分含量为8-12%,水分的质量百分含量≤10%,并且所述的玛咖粉的粒径为100-200目;
所述的人参粉中皂甙的质量百分含量为4-6%,水分的质量百分含量≤9%,并且所述的人参粉的粒径为100-200目;
所述的蛹虫草粉中多糖的质量百分含量为15-25%,水分的质量百分含量≤10%,并且所述的蛹虫草粉的粒径为100-200目;
所述的蜂蜜中葡萄糖与果糖的质量百分含量之和为75-85%。
一种玛咖人参果蔬饮料的制备方法,该方法具体包括以下步骤:
(1)将水果洗净后去皮去核,果肉切成粒,即制得水果果粒;
(2)将蔬菜洗净后榨汁,滤掉蔬菜渣,即制得蔬菜汁;
(3)按照以下组分及质量百分含量进行备料:
玛咖粉1-20%、人参粉1-5%、蛹虫草粉1-10%、蜂蜜2-5%、水果果粒5-20%、蔬菜汁5-15%、其余为水;
(4)将按质量百分含量称取的玛咖粉、人参粉、蛹虫草粉及水混合,并搅拌均匀,制得玛咖人参浆液;
(5)将按质量百分含量称取的蜂蜜、水果果粒及蔬菜汁混合,并搅拌均匀,制得果蔬汁;
(6)将玛咖人参浆液与果蔬汁混合,并搅拌均匀,即制得所述的玛咖人参果蔬饮料。
步骤(4)所述的混合温度为80-100℃,搅拌速率为80-150r/min,搅拌时间为10-20min;
步骤(5)所述的混合温度为40-60℃,搅拌速率为60-80r/min,搅拌时间为15-25min;
步骤(6)所述的混合温度为50-70℃,搅拌速率为65-85r/min,搅拌时间为20-30min。
一种玛咖人参果蔬饮料的应用,该饮料用于缓解体力疲劳或增强机体免疫力。
所述的饮料依次经罐装、微波灭菌及包装后,制成便于携带的罐装饮料。
所述的罐装温度为15-27℃,灌装湿度为45-65%;
所述的微波灭菌温度为60-65℃,微波灭菌时间为50-200s。
玛咖含有较多的铁、蛋白质、氨基酸、矿物质锌及牛磺酸等成分,能明显缓解疲劳,增强肌肉耐力,抵抗运动性疲劳,帮助坚固免疫系统,提升机体抗病力。其独有的生物活性物质玛珈烯及玛珈酰胺,能作用于下丘脑,使荷尔蒙的分泌速度加快,通过调节肾上腺、甲状腺、胰腺、睾丸等功能,来平衡体内的荷尔蒙水平,提升人体细胞自我修复能力,使机体的机能达到平衡的状态,进而产生抗疲劳、增强免疫力、抗癌、抗白血病的效果。
人参具有大补元气、补脾益肺、固脱生津、安神益智的作用。现代药理学研究表明,人参能增强机体免疫功能,增强性腺机能;对中枢神经系统具有调节作用,对高级神经系统的兴奋和抑制过程都有加强作用,能增强神经活动过程的灵活性,提高脑力劳动功能;有抗疲劳作用,能够促进蛋白质、RNA、DNA的合成,促进造血系统功能,调节胆固醇代谢。此外,人参还有抗炎、抗过敏及抗肿瘤等多种作用。人参含有多种化学成分,主要有人参皂甙、人参多糖、多肽、人参炔醇、麦芽酚、腺嘌呤核苷以及某些氨基酸和微量元素等。其中,人参皂甙是人参生理活性最重要的有效成分。人参总皂甙量的增加能改善骨骼肌细胞内钙稳态失衡和膜电位下降的情况,降低骨骼肌细胞MDA含量,增强SOD活性,并减轻骨骼肌肌纤维、骨骼肌细胞线粒体和细胞核等超微结构的损伤,从而达到抗疲劳的效果。
蛹虫草又名北冬虫夏草、北虫草,为子囊菌门。蛹虫草与冬虫夏草同属,含有虫草酸、虫草素、虫草多糖等多种生物活性物质,是一种能同时平衡、调节阴阳的中药。蛹虫草能够调节全身功能、提高免疫能力、增强巨噬细胞的吞噬功能、促进抗体的形成,主要有保肺益肾养肝、止咳平喘祛痰、润肤防皱抗衰老、抗菌抗炎、镇静、扩张血管、降低血压、降低血糖、耐缺氧及抗疲劳等作用,主治虚痨咳血、腰膝酸痛、神经衰弱、心悸失眠、盗汗、心率失常、食欲不振、鼻咽癌、肺气肿、肺结核、气管炎、哮喘症、肝炎、肾炎、肾虚、糖尿病、尿频及化疗后白细胞减少等病症。蛹虫草还含有丰富的蛋白质,能够与玛咖相互配伍,充分发挥玛咖的药效,增强缓解体力疲劳的功效。
蜂蜜味道清甜,是一种优良的营养品及调味品,能够显著提高口感,且无任何毒副作用。此外,蜂蜜还有缓解疲劳、恢复体力的食疗作用。蜂蜜中的果糖、葡萄糖可以很快被身体吸收利用,改善血液的营养状况,帮助人们迅速消除疲劳,增强体力和耐力。人体在疲劳时服用蜂蜜,15分钟就可明显消除疲劳症状;脑力劳动者和熬夜的人在工作的时候喝杯蜂蜜水能让精力更加充沛;运动前后喝些蜂蜜,不但能让人体处于更好的状态,还可以缓解运动产生的疲劳。
水果和蔬菜不仅具有良好的口感,还能够为人体补充钙、磷、钾、镁等矿物质以及各种维生素,同时能够增强细胞活力以及肠胃功能,促进消化液分泌,消除疲劳。其中:
葡萄柚能够生津止渴、消暑、消除疲劳、降血压、助消化、润肤减肥。
柑橘中含有大量萜类化合物,萜是构成柑橘独特芳香的物质,具有使人的中枢神经镇静化的作用,还具有减轻应激的效果,能使人消除疲劳。
杨桃能减少机体对脂肪的吸收,有降低血脂、胆固醇的作用,对高血压、动脉硬化等心血管疾病有预防作用,还可保护肝脏,降低血糖。杨桃中的糖类、维生素C及有机酸含量丰富,能够使体内的热或酒毒随小便一起排出体外,消除疲劳感。
柠檬含有丰富的维生素C,其主要成分是柠檬酸。柠檬有漂白作用,可以抑制黑斑,美白肌肤,也可以紧致肌肤,使皮肤光洁润滑具有极佳的效果。此外,减肥和消除疲劳的功效也非常显著。
芹菜富含粗纤维、钾、维生素B2等成分,能够帮助人们润肠通便,调节钠钾平衡。维生素B2对人的皮肤、神经系统和食欲都有影响,如果人体缺乏维生素B2,就容易引起疲劳乏力。
番茄有非常丰富的天然抗氧化剂,除了维生素C之外,还有番茄红素。维生素C可以预防感冒、治疗坏血病;番茄红素则是一种让番茄变红的天然色素,对人体健康的作用很像胡萝卜素,它是一种很强的抗氧化剂,有抗氧化损伤和保护血管内皮的作用,人体血浆中番茄红素含量越高,冠心病的发病率就会越低。番茄主要具有消除疲劳、增进食欲、提高对蛋白质的消化、减少胃胀食积等功效。
黄瓜含有维生素B1,对改善大脑和神经系统功能有利,能够安神定志。
与现有技术相比,本发明具有以下特点:
1)以玛咖粉、人参粉及蛹虫草粉作为主要原料,各组分之间相辅相成,能够有效增强饮料在缓解体力疲劳及增强机体免疫力方面的功效;
2)蜂蜜、水果果粒及蔬菜汁不仅具有一定的消除疲劳及增强免疫力的功效,还含有丰富的营养物质,能够补充人体所需的多种营养成分,并且具有调节饮料口感的作用,尤其是水果果粒所具有的颗粒感能够使饮料具有独特的风味,提高饮料的适口性;
3)制备过程简单,携带方便,能随时服用,及时缓解体力疲劳,且液体饮料利于身体吸收。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
实施例1:
本实施例玛咖人参果蔬饮料包括以下组分及质量百分含量:玛咖粉1%、人参粉5%、蛹虫草粉10%、蜂蜜4%、水果果粒10%、蔬菜汁10%、其余为水。
其中,水果果粒为葡萄柚果粒,且水果果粒为长方体水果果粒,该长方体水果果粒的长度为3mm,宽度为3mm,高度为3mm。蔬菜汁为芹菜。
玛咖粉中蛋白质的质量百分含量为8%,水分的质量百分含量为10%,并且玛咖粉的粒径为100目;
人参粉中皂甙的质量百分含量为4%,水分的质量百分含量为9%,并且人参粉的粒径为100目;
蛹虫草粉中多糖的质量百分含量为15%,水分的质量百分含量为10%,并且蛹虫草粉的粒径为100目;
蜂蜜中葡萄糖与果糖的质量百分含量之和为85%。
本实施例玛咖人参果蔬饮料的制备方法具体包括以下步骤:
(1)将水果洗净后去皮去核,果肉切成粒,即制得水果果粒;
(2)将蔬菜洗净后榨汁,滤掉蔬菜渣,即制得蔬菜汁;
(3)按照以下组分及质量百分含量进行备料:
玛咖粉1%、人参粉5%、蛹虫草粉10%、蜂蜜4%、水果果粒10%、蔬菜汁10%、其余为水;
(4)将按质量百分含量称取的玛咖粉、人参粉、蛹虫草粉及水混合,并搅拌均匀,制得玛咖人参浆液;
(5)将按质量百分含量称取的蜂蜜、水果果粒及蔬菜汁混合,并搅拌均匀,制得果蔬汁;
(6)将玛咖人参浆液与果蔬汁混合,并搅拌均匀,即制得玛咖人参果蔬饮料。
步骤(4)混合温度为80℃,搅拌速率为150r/min,搅拌时间为15min;
步骤(5)混合温度为40℃,搅拌速率为80r/min,搅拌时间为20min;
步骤(6)混合温度为50℃,搅拌速率为85r/min,搅拌时间为25min。
本实施例玛咖人参果蔬饮料用于缓解体力疲劳,本实施例饮料依次经罐装、微波灭菌及包装后,制成便于携带的罐装饮料。其中,罐装温度为27℃,灌装湿度为45%;微波灭菌温度为65℃,微波灭菌时间为50s。
实施例2:
本实施例玛咖人参果蔬饮料包括以下组分及质量百分含量:玛咖粉20%、人参粉1%、蛹虫草粉1%、蜂蜜5%、水果果粒5%、蔬菜汁15%、其余为水。
其中,水果果粒为柑橘果粒,且水果果粒为长方体水果果粒,该长方体水果果粒的长度为5mm,宽度为4mm,高度为5mm。蔬菜汁为番茄汁。
玛咖粉中蛋白质的质量百分含量为12%,水分的质量百分含量为8%,并且玛咖粉的粒径为200目;
人参粉中皂甙的质量百分含量为6%,水分的质量百分含量为7%,并且人参粉的粒径为200目;
蛹虫草粉中多糖的质量百分含量为25%,水分的质量百分含量为7%,并且蛹虫草粉的粒径为200目;
蜂蜜中葡萄糖与果糖的质量百分含量之和为75%。
本实施例玛咖人参果蔬饮料的制备方法具体包括以下步骤:
(1)将水果洗净后去皮去核,果肉切成粒,即制得水果果粒;
(2)将蔬菜洗净后榨汁,滤掉蔬菜渣,即制得蔬菜汁;
(3)按照以下组分及质量百分含量进行备料:
玛咖粉20%、人参粉1%、蛹虫草粉1%、蜂蜜5%、水果果粒5%、蔬菜汁15%、其余为水;
(4)将按质量百分含量称取的玛咖粉、人参粉、蛹虫草粉及水混合,并搅拌均匀,制得玛咖人参浆液;
(5)将按质量百分含量称取的蜂蜜、水果果粒及蔬菜汁混合,并搅拌均匀,制得果蔬汁;
(6)将玛咖人参浆液与果蔬汁混合,并搅拌均匀,即制得玛咖人参果蔬饮料。
步骤(4)中,混合温度为100℃,搅拌速率为80r/min,搅拌时间为10min;
步骤(5)中,混合温度为60℃,搅拌速率为60r/min,搅拌时间为15min;
步骤(6)中,混合温度为70℃,搅拌速率为65r/min,搅拌时间为20min。
本实施例玛咖人参果蔬饮料用于增强机体免疫力,本实施例饮料依次经罐装、微波灭菌及包装后,制成便于携带的罐装饮料。其中,罐装温度为15℃,灌装湿度为65%;微波灭菌温度为60℃,微波灭菌时间为200s。
实施例3:
本实施例玛咖人参果蔬饮料包括以下组分及质量百分含量:玛咖粉10%、人参粉3%、蛹虫草粉6%、蜂蜜2%、水果果粒20%、蔬菜汁5%、其余为水。
其中,水果果粒包括杨桃果粒和柠檬果粒,且水果果粒为长方体水果果粒,该长方体水果果粒的长度为4mm,宽度为5mm,高度为4mm。蔬菜汁包括番茄汁和黄瓜汁。
玛咖粉中蛋白质的质量百分含量为10%,水分的质量百分含量为7%,并且玛咖粉的粒径为150目;
人参粉中皂甙的质量百分含量为5%,水分的质量百分含量为8%,并且人参粉的粒径为150目;
蛹虫草粉中多糖的质量百分含量为15-25%,水分的质量百分含量为8%,并且蛹虫草粉的粒径为150目;
蜂蜜中葡萄糖与果糖的质量百分含量之和为80%。
本实施例玛咖人参果蔬饮料的制备方法具体包括以下步骤:
(1)将水果洗净后去皮去核,果肉切成粒,即制得水果果粒;
(2)将蔬菜洗净后榨汁,滤掉蔬菜渣,即制得蔬菜汁;
(3)按照以下组分及质量百分含量进行备料:
玛咖粉10%、人参粉3%、蛹虫草粉6%、蜂蜜2%、水果果粒20%、蔬菜汁5%、其余为水;
(4)将按质量百分含量称取的玛咖粉、人参粉、蛹虫草粉及水混合,并搅拌均匀,制得玛咖人参浆液;
(5)将按质量百分含量称取的蜂蜜、水果果粒及蔬菜汁混合,并搅拌均匀,制得果蔬汁;
(6)将玛咖人参浆液与果蔬汁混合,并搅拌均匀,即制得玛咖人参果蔬饮料。
步骤(4)中,混合温度为90℃,搅拌速率为110r/min,搅拌时间为20min;
步骤(5)中,混合温度为50℃,搅拌速率为70r/min,搅拌时间为25min;
步骤(6)中,混合温度为60℃,搅拌速率为75r/min,搅拌时间为30min。
本实施例玛咖人参果蔬饮料用于缓解体力疲劳,本实施例饮料依次经罐装、微波灭菌及包装后,制成便于携带的罐装饮料。其中,罐装温度为20℃,灌装湿度为55%;微波灭菌温度为62℃,微波灭菌时间为110s。
上述的对实施例的描述是为便于该技术领域的普通技术人员能理解和使用发明。熟悉本领域技术的人员显然可以容易地对这些实施例做出各种修改,并把在此说明的一般原理应用到其他实施例中而不必经过创造性的劳动。因此,本发明不限于上述实施例,本领域技术人员根据本发明的揭示,不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之内。
Claims (10)
1.一种玛咖人参果蔬饮料,其特征在于,该饮料包括以下组分及质量百分含量:玛咖粉1-20%、人参粉1-5%、蛹虫草粉1-10%、蜂蜜2-5%、水果果粒5-20%、蔬菜汁5-15%、其余为水。
2.根据权利要求1所述的一种玛咖人参果蔬饮料,其特征在于,所述的水果果粒包括葡萄柚果粒、柑橘果粒、杨桃果粒或柠檬果粒中的一种或多种。
3.根据权利要求2所述的一种玛咖人参果蔬饮料,其特征在于,所述的水果果粒为长方体水果果粒,该长方体水果果粒的长度为3-5mm,宽度为3-5mm,高度为3-5mm。
4.根据权利要求1所述的一种玛咖人参果蔬饮料,其特征在于,所述的蔬菜汁包括芹菜汁、番茄汁或黄瓜汁中的一种或多种。
5.根据权利要求1所述的一种玛咖人参果蔬饮料,其特征在于,
所述的玛咖粉中蛋白质的质量百分含量为8-12%,水分的质量百分含量≤10%,并且所述的玛咖粉的粒径为100-200目;
所述的人参粉中皂甙的质量百分含量为4-6%,水分的质量百分含量≤9%,并且所述的人参粉的粒径为100-200目;
所述的蛹虫草粉中多糖的质量百分含量为15-25%,水分的质量百分含量≤10%,并且所述的蛹虫草粉的粒径为100-200目;
所述的蜂蜜中葡萄糖与果糖的质量百分含量之和为75-85%。
6.一种如权利要求1至5任一项所述的玛咖人参果蔬饮料的制备方法,其特征在于,该方法具体包括以下步骤:
(1)将水果洗净后去皮去核,果肉切成粒,即制得水果果粒;
(2)将蔬菜洗净后榨汁,滤掉蔬菜渣,即制得蔬菜汁;
(3)按照以下组分及质量百分含量进行备料:
玛咖粉1-20%、人参粉1-5%、蛹虫草粉1-10%、蜂蜜2-5%、水果果粒5-20%、蔬菜汁5-15%、其余为水;
(4)将按质量百分含量称取的玛咖粉、人参粉、蛹虫草粉及水混合,并搅拌均匀,制得玛咖人参浆液;
(5)将按质量百分含量称取的蜂蜜、水果果粒及蔬菜汁混合,并搅拌均匀,制得果蔬汁;
(6)将玛咖人参浆液与果蔬汁混合,并搅拌均匀,即制得所述的玛咖人参果蔬饮料。
7.根据权利要求6所述的一种玛咖人参果蔬饮料的制备方法,其特征在于,
步骤(4)所述的混合温度为80-100℃,搅拌速率为80-150r/min,搅拌时间为10-20min;
步骤(5)所述的混合温度为40-60℃,搅拌速率为60-80r/min,搅拌时间为15-25min;
步骤(6)所述的混合温度为50-70℃,搅拌速率为65-85r/min,搅拌时间为20-30min。
8.一种如权利要求1至5任一项所述的玛咖人参果蔬饮料的应用,其特征在于,该饮料用于缓解体力疲劳或增强机体免疫力。
9.根据权利要求8所述的一种玛咖人参果蔬饮料的应用,其特征在于,所述的饮料依次经罐装、微波灭菌及包装后,制成便于携带的罐装饮料。
10.根据权利要求9所述的一种玛咖人参果蔬饮料的应用,其特征在于,
所述的罐装温度为15-27℃,灌装湿度为45-65%;
所述的微波灭菌温度为60-65℃,微波灭菌时间为50-200s。
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