CN105935116A - 一种清热解毒的豆腐柴饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种清热解毒的豆腐柴饮料,包括以下重量份组分:鲜豆腐柴叶30‑40、薄荷提取物8‑10、芦荟提取液8‑10、苦瓜15‑17、勿忘我6‑8、丁香8‑10、红茶12‑13、桂花12‑15、苹果粉20‑21、茶多酚3‑5、活化滑石粉10‑12、海藻酸钠2‑3、碳酸钙1‑2、松枝灰浸泡液2‑4、酵母菌3‑4等。本发明的豆腐柴发酵饮料,利用豆腐柴的凝胶特性制备发酵饮料,本产品,清澈透亮,营养丰富,口感醇香,同时配合苦瓜、勿忘我、丁香、红茶、桂花、苹果粉、薄荷提取物、芦荟提取液等功能性成分能够起到清热解毒,清心明目,滋阴补肾,养颜美容,并能促进机体新陈代谢,延缓细胞衰老,提高免疫能力的功效。
Description
技术领域
本发明涉及基于观音柴的食品加工技术领域,尤其涉及一种清热解毒的豆腐柴饮料及其制备方法。
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,提供一种清热解毒的豆腐柴饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种清热解毒的豆腐柴饮料,包括以下重量份组分:鲜豆腐柴叶30-40、薄荷提取物8-10、芦荟提取液8-10、苦瓜15-17、勿忘我6-8、丁香8-10、红茶12-13、桂花12-15、苹果粉20-21、茶多酚3-5、活化滑石粉10-12、海藻酸钠2-3、碳酸钙1-2、松枝灰浸泡液2-4、酵母菌3-4、适量的水。
所述的一种清热解毒的豆腐柴饮料制备方法,包括以下步骤:
(1)将鲜豆腐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得热烫后的豆腐柴叶备用;将热烫后的豆腐柴叶放入打浆机中,并加入总重量6-8倍的水,打浆15-25min,之后过滤,得豆腐柴叶滤液备用;
(2)将苦瓜、勿忘我、丁香、红茶、桂花混合,并采用气流超微粉碎机粉碎,过300目,加入苹果粉混合搅拌均匀,得功能复合粉备用;
(3)将豆腐柴叶滤液中加入一半的酵母菌搅拌均匀,之后加入碳酸钙、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豆腐柴凝胶备用;
(4)将加载活化酵母菌的豆腐柴凝胶、功能复合粉、薄荷提取物、芦荟提取液、茶多酚、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14-16倍的水,在28-30℃下发酵20-24d,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15-20min,第二阶段共搅拌4次,每次20-25min,第三阶段共搅拌2次,每次20-25min;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,将滤液中加入活化滑石粉,搅拌均匀后,静置2-3h,取上层澄清液备用;将上层澄清液中在加入海藻酸钠,高温40-42℃加热搅拌10-20min,采用耐高温超微过滤网过滤,取滤液灌装,100℃巴氏消毒15-20min后,密封即得。
本发明的优点是:
本发明的豆腐柴发酵饮料,利用豆腐柴的凝胶特性,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;再者,通过滑石粉澄清以及纱布过滤和海藻酸钠结合澄清以及超微过滤网过滤,保证了饮料的清澈和色泽,本产品,清澈透亮,营养丰富,口感醇香,同时配合苦瓜、勿忘我、丁香、红茶、桂花、苹果粉、薄荷提取物、芦荟提取液等功能性成分能够起到清热解毒,清心明目,滋阴补肾,养颜美容,并能促进机体新陈代谢,延缓细胞衰老,提高免疫能力的功效,添加的植物源防腐剂茶多酚之后,增加饮料的功效的同时,延长了饮料的保质期。
具体实施方式
一种清热解毒的豆腐柴饮料,包括以下重量份组分:鲜豆腐柴叶30、薄荷提取物8、芦荟提取液8、苦瓜15、勿忘我6、丁香8、红茶12、桂花12、苹果粉20、茶多酚3、活化滑石粉10、海藻酸钠2、碳酸钙1、松枝灰浸泡液2、酵母菌3、适量的水。
所述的一种清热解毒的豆腐柴饮料制备方法,包括以下步骤:
(1)将鲜豆腐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得热烫后的豆腐柴叶备用;将热烫后的豆腐柴叶放入打浆机中,并加入总重量6倍的水,打浆15min,之后过滤,得豆腐柴叶滤液备用;
(2)将苦瓜、勿忘我、丁香、红茶、桂花混合,并采用气流超微粉碎机粉碎,过300目,加入苹果粉混合搅拌均匀,得功能复合粉备用;
(3)将豆腐柴叶滤液中加入一半的酵母菌搅拌均匀,之后加入碳酸钙、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豆腐柴凝胶备用;
(4)将加载活化酵母菌的豆腐柴凝胶、功能复合粉、薄荷提取物、芦荟提取液、茶多酚、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14倍的水,在28℃下发酵20d,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15min,第二阶段共搅拌4次,每次20min,第三阶段共搅拌2次,每次20min;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,将滤液中加入活化滑石粉,搅拌均匀后,静置2h,取上层澄清液备用;将上层澄清液中在加入海藻酸钠,高温40℃加热搅拌10min,采用耐高温超微过滤网过滤,取滤液灌装,100℃巴氏消毒15min后,密封即得。
Claims (2)
1.一种清热解毒的豆腐柴饮料,其特征在于,包括以下重量份组分:鲜豆腐柴叶30-40、薄荷提取物8-10、芦荟提取液8-10、苦瓜15-17、勿忘我6-8、丁香8-10、红茶12-13、桂花12-15、苹果粉20-21、茶多酚3-5、活化滑石粉10-12、海藻酸钠2-3、碳酸钙1-2、松枝灰浸泡液2-4、酵母菌3-4、适量的水。
2.如权利要求1所述的一种清热解毒的豆腐柴饮料制备方法,其特征在于,包括以下步骤:
(1)将鲜豆腐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得热烫后的豆腐柴叶备用;将热烫后的豆腐柴叶放入打浆机中,并加入总重量6-8倍的水,打浆15-25min,之后过滤,得豆腐柴叶滤液备用;
(2)将苦瓜、勿忘我、丁香、红茶、桂花混合,并采用气流超微粉碎机粉碎,过300目,加入苹果粉混合搅拌均匀,得功能复合粉备用;
(3)将豆腐柴叶滤液中加入一半的酵母菌搅拌均匀,之后加入碳酸钙、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豆腐柴凝胶备用;
(4)将加载活化酵母菌的豆腐柴凝胶、功能复合粉、薄荷提取物、芦荟提取液、茶多酚、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14-16倍的水,在28-30℃下发酵20-24d,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15-20min,第二阶段共搅拌4次,每次20-25min,第三阶段共搅拌2次,每次20-25min;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,将滤液中加入活化滑石粉,搅拌均匀后,静置2-3h,取上层澄清液备用;将上层澄清液中在加入海藻酸钠,高温40-42℃加热搅拌10-20min,采用耐高温超微过滤网过滤,取滤液灌装,100℃巴氏消毒15-20min后,密封即得。
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CN108300633A (zh) * | 2018-05-09 | 2018-07-20 | 包登国 | 一种腐婢树籽酒的制备工艺 |
CN109511976A (zh) * | 2018-11-09 | 2019-03-26 | 章茨伍 | 一种腐婢薄荷养生粉制作方法 |
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Cited By (2)
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CN108300633A (zh) * | 2018-05-09 | 2018-07-20 | 包登国 | 一种腐婢树籽酒的制备工艺 |
CN109511976A (zh) * | 2018-11-09 | 2019-03-26 | 章茨伍 | 一种腐婢薄荷养生粉制作方法 |
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