CN105935112A - 一种可以祛痰止咳的椰果饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种可以祛痰止咳的椰果饮料，包括以下重量份组分：椰果、菊花、茉莉花、甘草、橘梗芽、蒲公英、鲜观音柴叶、柠檬榨汁、棕榈酸脂、谷氨酸、阿斯巴甜、柠檬酸、海藻酸钠、桃胶、抗坏血酸、酵母菌、食用草木灰浸泡液等。本发明的椰果发酵饮料，利用观音柴的凝胶特性，加载一半酵母菌创造发酵环境中存在发酵体的内外双重发酵，内外双重发酵相互作用，调控了发酵微环境内的温度，丰富了发酵产物，优化了最终制品的口感和风味；在发酵中期，采泵入椰果果酱等，充分保留了风味;本产品清澈透亮，营养丰富，富含椰果等味道，同时配合甘草、菊花、茉莉花、橘梗芽、蒲公英等功能性成分能够起到祛痰止咳、清凉、解热、利尿、消痰的功效。
Description
技术领域
本发明涉及基于观音柴的食品加工技术领域，尤其涉及一种可以祛痰止咳的椰果饮料及其制备方法。
背景技术
观音柴也叫腐婢树，马鞭草科多年生落叶灌木。野生于皖南山区。叶可制豆腐，俗称豆腐柴；根、茎、叶入药，清热解毒、消肿止血，治疟疾，泻痢，痈肿，疔疮，创伤出血。腐婢其叶和嫩枝含有大量的果胶、蛋白质和纤维素，也含有较多可供利用的叶绿素和维生素C，还含有丰富的矿质元素，同时腐婢所含热量很低，因此还是减肥食品的一个极佳选择，以观音柴叶和嫩枝为原料，可以制备豆腐凝胶，该凝胶营养丰富，具有众多功效，但是不易保存。开发基于观音茶的多功能食品，对食品行业的发展可以起到锦上添花的功效。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种可以祛痰止咳的椰果饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种可以祛痰止咳的椰果饮料，包括以下重量份组分：椰果30-40、菊花10-12、茉莉花12-13、甘草6-8、橘梗芽10-12、蒲公英5-7、鲜观音柴叶30-35、柠檬榨汁30-32、棕榈酸脂3-5、谷氨酸2-3、阿斯巴甜0.9-1、柠檬酸2-3、海藻酸钠2-3、桃胶1.2-1.4、抗坏血酸0.2-0.3、酵母菌2.4-2.6、食用草木灰浸泡液1.3-1.5、适量的水。
所述的一种可以祛痰止咳的椰果饮料制备方法，包括以下步骤：
(1)将鲜观音柴叶用水洗去灰尘泥沙杂质，让后放入蒸锅中，在9095℃下用水蒸汽热烫5-7min得热烫后的观音柴叶备用；将热烫后的观音柴叶放入打浆机中，并加入总重量6-8倍的水，打浆15-25min，之后过滤，得观音柴叶滤液备用；
(2)将椰果去皮取果肉，得椰果果肉备用；将菊花、茉莉花用水洗干净之后，包裹在椰果果肉内，之后放入锅中，添加总重量2-3倍的水，小火煮15-20min，之后一起放入打浆机中打浆3-5min，得复合果浆液备用；取甘草、橘梗芽、蒲公英混合用水清洗干净晾干之后，采用气流超微粉碎机粉碎，得功能复合粉备用；
(3)将观音柴叶滤液中加入一半的酵母菌搅拌均匀，之后加入松枝灰浸泡液升温至35-37℃混合搅拌均匀，静置1.5-1.8h，得加载活化酵母菌的观音柴凝胶备用；
(4)将观音柴凝胶、功能复合粉、柠檬榨汁、棕榈酸脂、谷氨酸、阿斯巴甜、柠檬酸、剩余一半酵母菌一起放入带搅拌装置的灭菌透明发酵罐中，之后在加入总重量17-18倍的水，在28-30℃下发酵22-24d，发酵的过程中，利用搅拌装置搅拌，将发酵时间均分成三个阶段，第一阶段共搅拌2次，每次17-20min，第二阶段共搅拌4次，每次22-25min，该阶段的第3次搅拌时，往发酵罐中泵入复合果浆液；第三阶段共搅拌2次，每次22-25min；得复合发酵液备用；
(5)将复合发酵液采用16层纱布过滤，得滤液，将滤液中加入海藻酸钠和桃胶，高温40-42℃加热搅拌18-20min，采用耐高温超微过滤网过滤，往滤液中加入抗坏血酸搅拌均匀后，100℃巴氏消毒15-20min后，灌装，密封即得。
本发明的优点是：
本发明的椰果发酵饮料，利用观音柴的凝胶特性，加载一半酵母菌创造发酵环境中存在发酵体的内外双重发酵，内外双重发酵相互作用，调控了发酵微环境内的温度，丰富了发酵产物，优化了最终制品的口感和风味；在发酵中期，采泵入椰果果酱等，充分保留了风味；再者，通过澄清过滤，保证了饮料的清澈和色泽，本产品，清澈透亮，营养丰富，富含椰果等味道，同时配合甘草、菊花、茉莉花、橘梗芽、蒲公英等功能性成分能够起到祛痰止咳、清凉、解热、利尿、消痰的功效。
具体实施方式
一种可以祛痰止咳的椰果饮料，包括以下重量份组分：椰果30、菊花10、茉莉花12、甘草6、橘梗芽10、蒲公英5、鲜观音柴叶30、柠檬榨汁30、棕榈酸脂3、谷氨酸2、阿斯巴甜0.9、柠檬酸2、海藻酸钠2、桃胶1.2、抗坏血酸0.2、酵母菌2.4、食用草木灰浸泡液1.3、适量的水。
所述的一种可以祛痰止咳的椰果饮料制备方法，包括以下步骤：
(1)将鲜观音柴叶用水洗去灰尘泥沙杂质，让后放入蒸锅中，在9095℃下用水蒸汽热烫5min得热烫后的观音柴叶备用；将热烫后的观音柴叶放入打浆机中，并加入总重量6倍的水，打浆15min，之后过滤，得观音柴叶滤液备用；
(2)将椰果去皮取果肉，得椰果果肉备用；将菊花、茉莉花用水洗干净之后，包裹在椰果果肉内，之后放入锅中，添加总重量2倍的水，小火煮15min，之后一起放入打浆机中打浆3min，得复合果浆液备用；取甘草、橘梗芽、蒲公英混合用水清洗干净晾干之后，采用气流超微粉碎机粉碎，得功能复合粉备用；
(3)将观音柴叶滤液中加入一半的酵母菌搅拌均匀，之后加入松枝灰浸泡液升温至35℃混合搅拌均匀，静置1.5h，得加载活化酵母菌的观音柴凝胶备用；
(4)将观音柴凝胶、功能复合粉、柠檬榨汁、棕榈酸脂、谷氨酸、阿斯巴甜、柠檬酸、剩余一半酵母菌一起放入带搅拌装置的灭菌透明发酵罐中，之后在加入总重量17倍的水，在28℃下发酵22d，发酵的过程中，利用搅拌装置搅拌，将发酵时间均分成三个阶段，第一阶段共搅拌2次，每次17min，第二阶段共搅拌4次，每次22min，该阶段的第3次搅拌时，往发酵罐中泵入复合果浆液；第三阶段共搅拌2次，每次22min；得复合发酵液备用；
(5)将复合发酵液采用16层纱布过滤，得滤液，将滤液中加入海藻酸钠和桃胶，高温40℃加热搅拌18min，采用耐高温超微过滤网过滤，往滤液中加入抗坏血酸搅拌均匀后，100℃巴氏消毒15min后，灌装，密封即得。
Claims (2)
1.一种可以祛痰止咳的椰果饮料，其特征在于，包括以下重量份组分：椰果30-40、菊花10-12、茉莉花12-13、甘草6-8、橘梗芽10-12、蒲公英5-7、鲜观音柴叶30-35、柠檬榨汁30-32、棕榈酸脂3-5、谷氨酸2-3、阿斯巴甜0.9-1、柠檬酸2-3、海藻酸钠2-3、桃胶1.2-1.4、抗坏血酸0.2-0.3、酵母菌2.4-2.6、食用草木灰浸泡液1.3-1.5、适量的水。
2.如权利要求1所述的一种可以祛痰止咳的椰果饮料制备方法，其特征在于，包括以下步骤：
(1)将鲜观音柴叶用水洗去灰尘泥沙杂质，让后放入蒸锅中，在9095℃下用水蒸汽热烫5-7min得热烫后的观音柴叶备用；将热烫后的观音柴叶放入打浆机中，并加入总重量6-8倍的水，打浆15-25min，之后过滤，得观音柴叶滤液备用；
(2)将椰果去皮取果肉，得椰果果肉备用；将菊花、茉莉花用水洗干净之后，包裹在椰果果肉内，之后放入锅中，添加总重量2-3倍的水，小火煮15-20min，之后一起放入打浆机中打浆3-5min，得复合果浆液备用；取甘草、橘梗芽、蒲公英混合用水清洗干净晾干之后，采用气流超微粉碎机粉碎，得功能复合粉备用；
(3)将观音柴叶滤液中加入一半的酵母菌搅拌均匀，之后加入松枝灰浸泡液升温至35-37℃混合搅拌均匀，静置1.5-1.8h，得加载活化酵母菌的观音柴凝胶备用；
(4)将观音柴凝胶、功能复合粉、柠檬榨汁、棕榈酸脂、谷氨酸、阿斯巴甜、柠檬酸、剩余一半酵母菌一起放入带搅拌装置的灭菌透明发酵罐中，之后在加入总重量17-18倍的水，在28-30℃下发酵22-24d，发酵的过程中，利用搅拌装置搅拌，将发酵时间均分成三个阶段，第一阶段共搅拌2次，每次17-20min，第二阶段共搅拌4次，每次22-25min，该阶段的第3次搅拌时，往发酵罐中泵入复合果浆液；第三阶段共搅拌2次，每次22-25min；得复合发酵液备用；
(5)将复合发酵液采用16层纱布过滤，得滤液，将滤液中加入海藻酸钠和桃胶，高温40-42℃加热搅拌18-20min，采用耐高温超微过滤网过滤，往滤液中加入抗坏血酸搅拌均匀后，100℃巴氏消毒15-20min后，灌装，密封即得。
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