CN105995268A - 一种具有解渴消暑功效的葡萄苏打水 - Google Patents
一种具有解渴消暑功效的葡萄苏打水 Download PDFInfo
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Abstract
本发明公开了一种具有解渴消暑功效的葡萄苏打水，所述葡萄苏打水中葡萄汁的质量分数为10~15%、中药提取液的质量分数为3~5%、碳酸氢钠的质量分数为0.3~0.5%；所述葡萄汁由葡萄制成，所述中药提取液由下列物质制成：金银花、甘草、黄芩、鱼腥草。本发明苏打水中葡萄汁和中药提取液协同作用，赋予了苏打水生津止渴、散热消暑、养气安心、抗菌消炎等保健效果，配合苏打水自身产生二氧化碳带走热量的特点，具有显著的解暑效果，且本苏打水不含添加剂，安全无害，保质期较长，极具市场竞争力。
Description
技术领域
本发明属于苏打水饮料技术领域，具体涉及一种具有解渴消暑功效的葡萄苏打水。
背景技术
苏打水也叫弱碱性水，是一种带有弱碱性的饮料；在现有技术中，苏打水的制作工艺有两类，一类是在纯净水中添加甜味剂和香精、香料、色素、防腐剂调配而成，另一类是在经过纯化的饮用水中压入二氧化碳，并添加甜味剂和香料的人工合成碳酸饮料。
目前，国内外均有大量的技术文献对苏打水的配方及制备工艺进行了研究与探索，如专利号为 CN2007100540724 的《果味苏打水》公开了一种果味苏打水的配方，组成成分为碳酸氢钠 0.5-0.8 份，氯化钙 0.0008-0.001 份，硫酸镁 0.0008-0.001 份，硫酸钠0.0008-0.001 份，食用香精 0.5-0.8 份，其余为溶解有二氧化碳的纯净水；其中，食用香精为青苹果香精或咖啡香精或柠檬香精或玫瑰香精或桔子香精或香蕉香精或荔枝香精或菠萝香精中一种或多种组合而成。现有技术在赋予苏打水别样的风味时，通常加入香精类添加剂，不仅口感欠佳，且长期引用会对身体产生一定的副作用。此外，现有的苏打水多存在着货架期较短、饮用功能较为单一、使用功能较差等问题。
发明内容
本发明旨在提供一种具有解渴消暑功效的葡萄苏打水。
本发明通过以下技术方案来实现：
一种具有解渴消暑功效的葡萄苏打水，所述葡萄苏打水中葡萄汁的质量分数为10~15%、中药提取液的质量分数为3~5%、碳酸氢钠的质量分数为0.3~0.5%；所述葡萄汁由葡萄制成，所述中药提取液由如下重量份的物质制成：12份金银花、6份甘草、4份黄芩、5份鱼腥草。
一种具有解渴消暑功效的葡萄苏打水的制备方法，包括如下步骤：
（1）葡萄汁制备：
a．选取颗粒饱满、无病虫害的新鲜成熟葡萄备用；
b．先将葡萄放在3~5℃的冷冻箱中冷冻3h，取出后放入质量分数为3%的胡萝卜酸溶液中浸泡清洗30min，取出后用清水冲洗干净备用；对葡萄进行上述方式的预处理后，可除去葡萄上95%以上的药剂残留；
c．对冲洗后的葡萄进行去籽处理，分别得葡萄肉和葡萄籽备用；
d．对葡萄肉进行打浆处理，然后加入浆液总质量2%的复合酶A，酶解1.5h后得酶解液A备用，所述复合酶A由果胶酶、淀粉酶、葡聚糖酶、单宁酶按质量比2:1:3:5组成。
e．将葡萄籽放入质量分数为1.5%的食盐溶液中浸泡清洗30min，取出后用清水冲洗干净备用；
f．对葡萄籽进行低温粉碎，然后与其总质量1.5倍的清水混合，再加入清水质量2%的复合酶B，酶解1.5h后得酶解液B备用，所述复合酶B由纤维素酶、半纤维素酶、果胶酶、脂肪酶按质量比6:2:3:1组成；
g．将酶解液A与酶解液B混合均匀后，静置1h后放入离心机中，用5500rpm的转速进行离心处理，得葡萄汁备用；
（2）中药提取液制备：
a．将金银花、甘草、黄芩和鱼腥草共同放入蒸笼内，清蒸3~5min后取出备用；
b．将金银花和鱼腥草混合粉碎后，放入其总质量3倍的清水中，沸水煎煮20min，过滤得滤液A备用；
c．将甘草放入盛有麦麸的砂锅中，加热保持砂锅内温度为95~98℃，不断翻炒至甘草表面呈焦黄色为止，此时取出除去麦麸得麸炒甘草备用；
d．将黄芩放入盛有黄心土的砂锅中，加热保持砂锅内温度为100~105℃，不断翻炒至黄芩表面呈深黄色为止，此时取出除去黄心土得土炒黄芩备用；
e．将麸炒甘草和土炒黄芩共同粉碎过80目，然后加入其总质量3倍的清水中，沸水煎煮30min，过滤得滤液B备用；对两种药物进行不同的炒制预处理，针对其药性的不同，进行了相应的改善，祛除了对人体刺激和有害的成分，又利于提高水提的提取率，保证了物质的利用率与提取液的价值；
f．将滤液A和滤液B共同混合即得中药提取液；
（3）成品苏打水制备：
a．按相应的重量份称取葡萄汁、中药提取液、碳酸氢钠和纯净水备用；
b．先将碳酸氢钠与纯净水混合均匀，然后将葡萄汁和中药提取液共同加入，高速搅拌均匀后，再将其放于108~110℃的条件下灭菌处理1min，最后再进行灌装，即得成品葡萄苏打水。
进一步的，步骤（1）所述低温粉碎的温度为-35~-30℃。
本发明具有如下有益效果：
（1）本发明在葡萄汁的制备过程中，将葡萄皮肉和籽分开，然后进行对应的提取处理操作，有别于常规混合榨汁提取的方式，不仅能得到常规方式无法提取的物质，又能充分利用原料，将物质的利用率提升了15~20%，很好的降低了生产成本。
（2）在整个制备过程中避免了传统提取药剂的使用，亦未加入常用的添加剂、香精以及防腐剂等原料，最大程度上保证了饮料的食用安全性与口感。
（3）传统苏打水可用作外科消毒液，具有一定的杀菌消毒功能，但通常效果较弱，本发明苏打水中添加的中药提取液成分，能增强其杀菌消毒效果，不仅能提升本饮料的使用功能，又将其保质期从传统苏打水饮料的半年提高到一年半，显著延长了产品的货架期。
（4）本发明苏打水中葡萄汁和中药提取液协同作用，赋予了苏打水生津止渴、散热消暑、养气安心、抗菌消炎等保健效果，配合苏打水自身产生二氧化碳带走热量的特点，具有显著的解暑效果，且本苏打水不含添加剂，安全无害，保质期较长，极具市场竞争力。
具体实施方式
一种具有解渴消暑功效的葡萄苏打水，所述葡萄苏打水中葡萄汁的质量分数为10~15%、中药提取液的质量分数为3~5%、碳酸氢钠的质量分数为0.3~0.5%；所述葡萄汁由葡萄制成，所述中药提取液由如下重量份的物质制成：12份金银花、6份甘草、4份黄芩、5份鱼腥草。
一种具有解渴消暑功效的葡萄苏打水的制备方法，包括如下步骤：
（1）葡萄汁制备：
a．选取颗粒饱满、无病虫害的新鲜成熟葡萄备用；
b．先将葡萄放在3~5℃的冷冻箱中冷冻3h，取出后放入质量分数为3%的胡萝卜酸溶液中浸泡清洗30min，取出后用清水冲洗干净备用；
c．对冲洗后的葡萄进行去籽处理，分别得葡萄肉和葡萄籽备用；
d．对葡萄肉进行打浆处理，然后加入浆液总质量2%的复合酶A，酶解1.5h后得酶解液A备用，所述复合酶A由果胶酶、淀粉酶、葡聚糖酶、单宁酶按质量比2:1:3:5组成。
e．将葡萄籽放入质量分数为1.5%的食盐溶液中浸泡清洗30min，取出后用清水冲洗干净备用；
f．对葡萄籽进行低温粉碎，然后与其总质量1.5倍的清水混合，再加入清水质量2%的复合酶B，酶解1.5h后得酶解液B备用，所述复合酶B由纤维素酶、半纤维素酶、果胶酶、脂肪酶按质量比6:2:3:1组成；
g．将酶解液A与酶解液B混合均匀后，静置1h后放入离心机中，用5500rpm的转速进行离心处理，得葡萄汁备用；
（2）中药提取液制备：
a．将金银花、甘草、黄芩和鱼腥草共同放入蒸笼内，清蒸3~5min后取出备用；
b．将金银花和鱼腥草混合粉碎后，放入其总质量3倍的清水中，沸水煎煮20min，过滤得滤液A备用；
c．将甘草放入盛有麦麸的砂锅中，加热保持砂锅内温度为95~98℃，不断翻炒至甘草表面呈焦黄色为止，此时取出除去麦麸得麸炒甘草备用；
d．将黄芩放入盛有黄心土的砂锅中，加热保持砂锅内温度为100~105℃，不断翻炒至黄芩表面呈深黄色为止，此时取出除去黄心土得土炒黄芩备用；
e．将麸炒甘草和土炒黄芩共同粉碎过80目，然后加入其总质量3倍的清水中，沸水煎煮30min，过滤得滤液B备用；
f．将滤液A和滤液B共同混合即得中药提取液；
（3）成品苏打水制备：
a．按相应的重量份称取葡萄汁、中药提取液、碳酸氢钠和纯净水备用；
b．先将碳酸氢钠与纯净水混合均匀，然后将葡萄汁和中药提取液共同加入，高速搅拌均匀后，再将其放于108~110℃的条件下灭菌处理1min，最后再进行灌装，即得成品葡萄苏打水。
进一步的，步骤（1）所述低温粉碎的温度为-35~-30℃。
Claims (3)
1.一种具有解渴消暑功效的葡萄苏打水，其特征在于，所述葡萄苏打水中葡萄汁的质量分数为10~15%、中药提取液的质量分数为3~5%、碳酸氢钠的质量分数为0.3~0.5%；所述葡萄汁由葡萄制成，所述中药提取液由如下重量份的物质制成：12份金银花、6份甘草、4份黄芩、5份鱼腥草。
2.一种如权利要求1所述的具有解渴消暑功效的葡萄苏打水的制备方法，其特征在于，包括如下步骤：
（1）葡萄汁制备：
a．选取颗粒饱满、无病虫害的新鲜成熟葡萄备用；
b．先将葡萄放在3~5℃的冷冻箱中冷冻3h，取出后放入质量分数为3%的胡萝卜酸溶液中浸泡清洗30min，取出后用清水冲洗干净备用；
c．对冲洗后的葡萄进行去籽处理，分别得葡萄肉和葡萄籽备用；
d．对葡萄肉进行打浆处理，然后加入浆液总质量2%的复合酶A，酶解1.5h后得酶解液A备用，所述复合酶A由果胶酶、淀粉酶、葡聚糖酶、单宁酶按质量比2:1:3:5组成。
e．将葡萄籽放入质量分数为1.5%的食盐溶液中浸泡清洗30min，取出后用清水冲洗干净备用；
f．对葡萄籽进行低温粉碎，然后与其总质量1.5倍的清水混合，再加入清水质量2%的复合酶B，酶解1.5h后得酶解液B备用，所述复合酶B由纤维素酶、半纤维素酶、果胶酶、脂肪酶按质量比6:2:3:1组成；
g．将酶解液A与酶解液B混合均匀后，静置1h后放入离心机中，用5500rpm的转速进行离心处理，得葡萄汁备用；
（2）中药提取液制备：
a．将金银花、甘草、黄芩和鱼腥草共同放入蒸笼内，清蒸3~5min后取出备用；
b．将金银花和鱼腥草混合粉碎后，放入其总质量3倍的清水中，沸水煎煮20min，过滤得滤液A备用；
c．将甘草放入盛有麦麸的砂锅中，加热保持砂锅内温度为95~98℃，不断翻炒至甘草表面呈焦黄色为止，此时取出除去麦麸得麸炒甘草备用；
d．将黄芩放入盛有黄心土的砂锅中，加热保持砂锅内温度为100~105℃，不断翻炒至黄芩表面呈深黄色为止，此时取出除去黄心土得土炒黄芩备用；
e．将麸炒甘草和土炒黄芩共同粉碎过80目，然后加入其总质量3倍的清水中，沸水煎煮30min，过滤得滤液B备用；
f．将滤液A和滤液B共同混合即得中药提取液；
（3）成品苏打水制备：
a．按相应的重量份称取葡萄汁、中药提取液、碳酸氢钠和纯净水备用；
b．先将碳酸氢钠与纯净水混合均匀，然后将葡萄汁和中药提取液共同加入，高速搅拌均匀后，再将其放于108~110℃的条件下灭菌处理1min，最后再进行灌装，即得成品葡萄苏打水。
3.根据权利要求2所述的一种具有解渴消暑功效的葡萄苏打水的制备方法，其特征在于，步骤（1）所述低温粉碎的温度为-35~-30℃。
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