CN106035913A - 一种健胃养胃麦香苦荞茶饮及其制备方法 - Google Patents
一种健胃养胃麦香苦荞茶饮及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种健胃养胃麦香苦荞茶饮及其制备方法,是由下列重量份原料组成:苦荞500‑550、半干桂花100‑120、麦芽300‑350、米醋20‑23、鸡内金25‑30、山药30‑35、黄连23‑25、大枣20‑23、鱼籽冻干粉50‑55、木糖醇30‑35、蓝莓浆100‑120。本发明的一种健胃养胃麦香苦荞茶饮,营养丰富,所含有效成分具有健胃养胃、提神、清热等功用。
Description
技术领域
本发明涉及苦荞茶饮料技术领域,尤其涉及一种健胃养胃麦香苦荞茶饮及其制备方法。
背景技术
苦荞是苦荞麦的俗称,学名鞑靼荞麦,苦荞中含有的黄酮类物质具有降血糖、降血脂、防癌、抗癌、抗氧化、抗衰老以及防治心脑血管疾病等作用,是开发功能性食品或医药保健品的理想原料。苦荞茶因生产工艺较简单,附加值高,消费者多,已经成为各个苦荞产品生产公司相互竞争的核心产品。常见的苦荞茶类型有全麦(籽粒)苦荞茶、造粒苦荞茶以及苦荞叶芽茶。苦荞茶比传统茶叶的总黄酮含量高,具有独特的香气且不含咖啡因,经常饮用对具有高血压、高血脂、高胆固醇的“三高”人群和易失眠人群非常有益。据《本草纲目》、《中药大辞典》及相关文献记载:苦荞味苦,性平寒,能实肠胃,益气 力,续精神,利耳目,具有安神、活气血、降气宽肠、清热肿风痛、祛积化滞、清肠、润肠、通便、止咳、平喘、抗炎、抗过敏、强心、减肥、美容等功效。苦荞拥有独特、全面、丰富的营养成份,尤其是其中的生物类黄酮,具有极强的生物活性:软化血管,改善微循环,清热解毒、活血化瘀、拔毒生肌、有降血糖、尿糖、血脂、益气提神、加强胰岛素外周作用。目前,苦荞产品的开发成为热点研究项目,市面上已有固体苦荞粉、苦荞面、苦荞面包等产品。以苦荞麦为原料生产液体苦荞茶,关键技术在于焙炒类麦香风味的提取与保留、产品的澄清和生物类黄酮物质的提取,要将三者合为一体,这是技术的关键和难点。CN 103931839 A公开了一种澄清型无糖苦荞麦茶及其生产方法,其特点是以带皮苦荞麦为原料,经原料除杂、煮制、焙炒、浸提、离心分离、酶解、粗滤、灭酶、调配、精滤、杀菌、灌装封口、倒瓶杀菌及冷却、套标喷码、装箱工艺生产而成的种具有焙炒麦香、清新爽口,含有生物活性物质—黄酮类化合物的澄清型无糖苦荞麦茶。其中通过将荞麦同海沙进行混炒,增加其焦香味。但是也因为利用海沙增加麦香,从而增加了处理的难度,且沙体微小,即使经过筛分,也难免残留,从而破坏口感和食用的安全性。
曾亮于《青稞茶生产技术研究与产品开发》论文中提到,烘烤温度和烘烤时间对青稞茶感官评定的影响是极显著的,烘烤阶段是获得高品质青稞茶产品的关键技术所在。并且直接恒定高温烘烤比较容易出现烤糊烤焦、表层和内部质构差异大、色泽不均匀等情况,如果采用分段式烘烤,由低温阶梯式升至高温,低温烘烤的特征是温度较低、时间较长,能使青稞茶在蒸煮后达到进一步的熟化,使表层和内部差异不大;而后高温烘烤的作用是将已烘烤熟化的青稞茶在高温下进一步增香、上色,分段式的烘烤方式能够增加青稞茶产品的色泽和香气,提高青稞茶的产品质量。青稞茶三段式烘烤正交实验结果表明三段式烘烤工艺比恒定高温烘烤工艺效果好,不易烤焦烤糊,表面色泽更均匀,香气物质也有一定的增加。苦荞和青稞具有相似的加工属性,苦荞茶和青稞茶不仅可以在口感、色泽上相似,其保健功能更具有特色。青稞茶中香气物质最主要的是醛类,而醛类是多数茶类饮品的主体香气成分,其次是吡嗪、吡咯等含氮物质,这些烘烤食品所具有的香气,茶的香气与烘烤食品的香气结合到一起这应该是青稞茶的特色。苦荞茶的主要香气物质都是吡嗪、吡咯等含氮物质,主要具有的是烘烤食品的香气。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种健胃养胃麦香苦荞茶饮。
本发明是通过以下技术方案实现的:
一种健胃养胃麦香苦荞茶饮,是由下列重量份原料组成:
苦荞500-550、半干桂花100-120、麦芽300-350、米醋20-23、鸡内金25-30、山药30-35、黄连23-25、大枣20-23、鱼籽冻干粉50-55、木糖醇30-35、蓝莓浆100-120。
所述的一种健胃养胃麦香苦荞茶饮,是由下列步骤制成的:
1)、将苦荞去砂石,淘洗干净,沥去多余水分后摊晾干,于80-85℃温水中加入质量分数为3-3.5%维生素C,对其进行喷雾处理,拌匀后摊晾;
2)、将步骤1所得苦荞粗粒烘干,与半干桂花、麦芽混合,进行三段式烘烤,第一阶段烘烤温度 80-90℃,烘烤时间 20-22 min,第二阶段烘烤温度 150-160℃,烘烤时间 15-16min,第三阶段烘烤温度190-200℃,烘烤时间 4-5min,再分别将苦荞与桂花、麦芽分筛出来;
3)、将步骤2所得苦荞麦加入浸提罐中,按1∶45-50的料液比加入热水,于温度85-90℃搅拌浸提30-35分钟,过滤后分别收集浸提液和滤渣;
4)、将步骤3所得滤渣与鸡内金、山药、黄连、大枣、米醋混合,加入15-20倍量水大火煮沸,温火熬煮20-25分钟,过滤除渣,收集滤液,冷却至50-60℃,加入质量分数为0.05-0.1%的淀粉酶,于50-60℃恒温酶解1-1.5小时;
5)、将步骤4所得酶解物高温灭酶15-20分钟,并向其中循环充入臭氧进行澄清20-25分钟,再与步骤3所得浸提液混合,将鱼籽冻干粉、蓝莓浆、木糖醇加热熬制后加入调色、调味,高压过滤,收集滤液,灌装灭菌。
本发明的优点是:
1、本发明的一种健胃养胃麦香苦荞茶饮,将苦荞清洗筛检后喷洒维生素C溶液,对其进行护色,防止氧化,提高生物类黄酮提取率,其具有极强的生物活性,苦荞茶的主要香气物质都是吡嗪、吡咯等含氮物质,分段式的烘烤方式能够增加苦荞茶产品的色泽和香气。
2、本发明的一种健胃养胃麦香苦荞茶饮,将苦荞分两次进行提取,使其营养物质得到充分而有效的提取。
3、本发明所利用的臭氧通过对多酚类物质的氧化,打破色环,使色环上的颜色除去从而达到脱色的效果。
4、本发明的一种健胃养胃麦香苦荞茶饮,通过蓝莓浆、木糖醇对其进行进一步的调色、调味,使其口感更加甘甜酸爽,色泽更加多彩艳丽,给人视觉上的改变。
5、本发明的一种健胃养胃麦香苦荞茶饮,营养丰富,所含有效成分具有健胃养胃、提神、清热等功用。
具体实施方式
一种健胃养胃麦香苦荞茶饮,是由下列重量份原料组成:
苦荞500、半干桂花100、麦芽300、米醋20、鸡内金25、山药30、黄连23、大枣20、鱼籽冻干粉50、木糖醇30、蓝莓浆100。
所述的一种健胃养胃麦香苦荞茶饮,是由下列步骤制成的:
1)、将苦荞去砂石,淘洗干净,沥去多余水分后摊晾干,于80℃温水中加入质量分数为3%维生素C,对其进行喷雾处理,拌匀后摊晾;
2)、将步骤1所得苦荞粗粒烘干,与半干桂花、麦芽混合,进行三段式烘烤,第一阶段烘烤温度90℃,烘烤时间 20 min,第二阶段烘烤温度160℃,烘烤时间 15min,第三阶段烘烤温度200℃,烘烤时间 4min,再分别将苦荞与桂花、麦芽分筛出来;
3)、将步骤2所得苦荞麦加入浸提罐中,按1∶45的料液比加入热水,于温度85℃搅拌浸提30分钟,过滤后分别收集浸提液和滤渣;
4)、将步骤3所得滤渣与鸡内金、山药、黄连、大枣、米醋混合,加入15倍量水大火煮沸,温火熬煮20分钟,过滤除渣,收集滤液,冷却至50℃,加入质量分数为0.05%的淀粉酶,于50℃恒温酶解1小时;
5)、将步骤4所得酶解物高温灭酶15分钟,并向其中循环充入臭氧进行澄清20分钟,再与步骤3所得浸提液混合,将鱼籽冻干粉、蓝莓浆、木糖醇加热熬制后加入调色、调味,高压过滤,收集滤液,灌装灭菌。
Claims (2)
1.一种健胃养胃麦香苦荞茶饮,其特征在于是由下列重量份原料组成:
苦荞500-550、半干桂花100-120、麦芽300-350、米醋20-23、鸡内金25-30、山药30-35、黄连23-25、大枣20-23、鱼籽冻干粉50-55、木糖醇30-35、蓝莓浆100-120。
2.根据权利要求1所述的一种健胃养胃麦香苦荞茶饮,其特征在于是由下列步骤制成的:
1)、将苦荞去砂石,淘洗干净,沥去多余水分后摊晾干,于80-85℃温水中加入质量分数为3-3.5%维生素C,对其进行喷雾处理,拌匀后摊晾;
2)、将步骤1所得苦荞粗粒烘干,与半干桂花、麦芽混合,进行三段式烘烤,第一阶段烘烤温度 80-90℃,烘烤时间 20-22 min,第二阶段烘烤温度 150-160℃,烘烤时间 15-16min,第三阶段烘烤温度190-200℃,烘烤时间 4-5min,再分别将苦荞与桂花、麦芽分筛出来;
3)、将步骤2所得苦荞麦加入浸提罐中,按1∶45-50的料液比加入热水,于温度85-90℃搅拌浸提30-35分钟,过滤后分别收集浸提液和滤渣;
4)、将步骤3所得滤渣与鸡内金、山药、黄连、大枣、米醋混合,加入15-20倍量水大火煮沸,温火熬煮20-25分钟,过滤除渣,收集滤液,冷却至50-60℃,加入质量分数为0.05-0.1%的淀粉酶,于50-60℃恒温酶解1-1.5小时;
5)、将步骤4所得酶解物高温灭酶15-20分钟,并向其中循环充入臭氧进行澄清20-25分钟,再与步骤3所得浸提液混合,将鱼籽冻干粉、蓝莓浆、木糖醇加热熬制后加入调色、调味,高压过滤,收集滤液,灌装灭菌。
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