CN106036263A - 一种解酒健胃的功能性饮料 - Google Patents
一种解酒健胃的功能性饮料 Download PDFInfo
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- CN106036263A CN106036263A CN201610348653.8A CN201610348653A CN106036263A CN 106036263 A CN106036263 A CN 106036263A CN 201610348653 A CN201610348653 A CN 201610348653A CN 106036263 A CN106036263 A CN 106036263A
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种解酒健胃的功能性饮料,由提取液A、提取液B、提取液C、添加剂和水按重量比5:3:1.5:3:100混合而成;所述提取液A由下列物质制成:葛根、枳椇子、苦参、白扁豆、甘草、垂盆草;所述提取液B由下列物质制成:柿蒂、绿萼梅、薏苡仁、山楂、藿香、芋荚;所述提取液C由下列物质制成:半夏、香附子、旋覆花;所述添加剂由下列物质组成:维生素B1、维生素B2、维生素B9、维生素E、葡萄糖酸锌、牛磺酸、阿斯巴甜、龙胆二糖、复合氨基酸;本发明饮料具有较好的解酒健胃功效,可以缓解醉酒后肠胃不适、头晕、头疼等症状,并能提高酒后人体对食物的消化利用率,尤适合爱饮酒和经常饮酒的人士引用。
Description
技术领域
本发明属于食品领域,具体涉及一种解酒健胃的功能性饮料。
背景技术
酒是人们生活中很常见的一种饮料,很多人都有饮酒习惯。适量饮酒对身体有一定的好处,但是,过量饮酒就会对身体造成极大的负担,很常见的一种情况就是醉酒。醉酒是过量饮酒后,身体不适,头脑不清醒的一种状态,而且这种状态会持续一段时间,极大的影响正常生活和工作。醉酒是因为饮入的酒精大约四分之一会被胃直接吸收,吸收后会引起胃壁的毛细血管扩张使人有吃饱的感觉,同时,影响胃的正常蠕动,对营养物质的吸收率大大降低,有时还会导致呕吐的发生。其余的酒精在肝内进行生物代谢,使酒精转化为乙醛,再转化成乙酸,最终分解为三磷酸腺苷、水和二氧化碳。过量饮酒后,肝需要更长的时间分解酒精,而乙醛对肝细胞有直接的危害,较高浓度的乙醛会对肝细胞造成严重的损害。随着经济的快速发展,各种商务应酬越来越多,人们喝酒的频率越来越高,人们对于具有解酒饮料的需求也逐渐增加,虽然市面上有解酒药,但多是人们合成的药物成分,长期服用会对人体造成不利的影响,并且不具有保健效果,因此亟需开发一种纯天然的具有解酒保健效果的功能性饮料。
发明内容
为了解决上述问题,本发明提供了一种解酒健胃的功能性饮料。
本发明通过如下技术方案来实现:
一种解酒健胃的功能性饮料,由下列四种成分和水组成:提取液A、提取液B、提取液C和添加剂;所述提取液A由如下重量份的物质制成:25份葛根、10份枳椇子、6份苦参、7份白扁豆、6份甘草、5份垂盆草;所述提取液B由如下重量份的物质制成:12份柿蒂、10份绿萼梅、8份薏苡仁、15份山楂、6份藿香、8份芋荚;所述提取液C由如下重量份的物质制成:5份半夏、6份香附子、4份旋覆花;所述添加剂由如下重量份的物质组成:0.05份维生素B1、0.03份维生素B2、0.02份维生素B9、0.1份维生素E、0.03份葡萄糖酸锌、0.4份牛磺酸、0.5份阿斯巴甜、0.6份龙胆二糖、0.2份复合氨基酸;所述提取液A、提取液B、提取液C、添加剂和水之间的重量比为5:3:1.5:3:100。
进一步的,所述复合氨基酸中含有蛋氨酸、亮氨酸、谷氨酸和丙氨酸。
一种解酒健胃的功能性饮料的制备方法,包括如下步骤:
(1)提取液A制备:
a.按重量份称取葛根、枳椇子、苦参、白扁豆、甘草和垂盆草备用;
b.将葛根、枳椇子、苦参、白扁豆、甘草和垂盆草共同放入其总质量3倍的质量分数为2.5%的醋酸溶液中浸泡30min,取出后再共同放入其总质量3倍的质量分数为3%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;对上述成分进行酸洗和碱洗有利于祛除杂质以及残留的农药等;
c.将洗净后的葛根、枳椇子、苦参、白扁豆、甘草和垂盆草共同浸入沸水中,翻动水焯5~7min后取出冷却备用;对上述成分进行水焯可进一步祛除杂质,并能祛除药物中苦寒涩等性味,保证饮料的口感与质量,此外还便于下一步的提取操作;
d.将水焯后的葛根、枳椇子、苦参、白扁豆、甘草和垂盆草粉碎后,再与其总质量2倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为60~63℃,同时用超声波进行提取,第一阶段超声波的强度为25KHz,处理时长为20min,第二阶段超声波的强度为28KHz,处理时长为20min,第三阶段超声波的强度为31KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为5~6h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/2后即得提取液A;保持提取罐为负压状态,加热保持较低的温度即可使水沸腾,不仅避免了传统高温提取对有益物质破坏的现象,又保证了分子运动的强度,在配合循环不同强度的超声波提取方式,大大提升了有益物质和常规方法无法得到物质的提取量,提高了提取液的使用价值;
(2)提取液B制备:
a.按重量份称取柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚备用;
b.将柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚共同放入其总质量3倍的质量分数为2.5%的醋酸溶液中浸泡30min,取出后再共同放入其总质量3倍的质量分数为3%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚共同浸入沸水中,翻动水焯6~8min后取出冷却备用;
d.将水焯后的柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚粉碎后,再与其总质量3倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为63~65℃,同时用超声波进行提取,第一阶段超声波的强度为26KHz,处理时长为20min,第二阶段超声波的强度为30KHz,处理时长为20min,第三阶段超声波的强度为34KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为5~6h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/3后即得提取液B;
(3)提取液C制备:
a.按重量份称取半夏、香附子和旋覆花备用;
b.将半夏、香附子和旋覆花共同放入其总质量2倍的质量分数为3%的醋酸溶液中浸泡30min,取出后再共同放入其总质量2倍的质量分数为3.5%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的半夏、香附子和旋覆花共同浸入沸水中,翻动水焯8~10min后取出冷却备用;
d.将半夏、香附子和旋覆花共同放入盛有麦麸的砂锅中进行炒制,炒制的温度控制为90~95℃,炒制时间为8~10min;
e.取炒制后半夏、香附子和旋覆花总重25%的蜂蜜,将蜂蜜与其质量3倍的清水混合后放入砂锅中,武火加热至沸,再将炒制后半夏、香附子和旋覆花共同放入,不断翻炒至蜂蜜水吸干,且药物表面不黏手为止,取出后得蜜制药物备用;对上述三种成分进行先麸炒、后蜜制的处理方式,可提升其调和促进作用,赋予了其更为全面的药用效果;
f.将蜜制药物粉碎后,再与其总质量3倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为65~68℃,同时用超声波进行提取,第一阶段超声波的强度为27KHz,处理时长为20min,第二阶段超声波的强度为31KHz,处理时长为20min,第三阶段超声波的强度为35KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为7~8h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/3后即得提取液C;
(4)成品饮料制备:
a.按重量份称取提取液A、提取液B、提取液C、添加剂和水备用;
b.先将提取液A、提取液B、提取液C与水共同混合,并用3000~3500rpm的转速搅拌10min,然后再将添加剂加入其中,并用4000~4500rpm的转速搅拌8min,最后对混合液进行杀菌、装罐即可。
进一步的,步骤(1)中提取罐内的气压为24KPa,步骤(2)中提取罐内的气压为27KPa,步骤(3)中提取罐内的气压为30KPa。
本发明具有如下有益效果:
(1)本发明在深入了解中草药物性的基础上,经过了大量的实验,选取了上述成分组合进行饮料的制备,其中提取液A主要起到解酒的效果,提取液B主要起到健胃的效果,提取液C的添加具有调和、促进药效的功效,此三种主要成分的搭配协同赋予了饮料较好的解酒健胃的作用。
(2)本发明在制备时,针对中药的药性与特点,进行了相应的处理,改变了传统药物单一而又简单的提取方法,不仅能改善祛除药物中对人体刺激和有害的成分,又能提高有益成分的含量,进而增强了药效,物质成分的总体利用率可提高20~25%,很好的降低了制作成本,且工艺步骤易于复制和改善,适合大规模生产。
(3)本发明饮料具有较好的解酒健胃功效,可以缓解醉酒后肠胃不适、头晕、头疼等症状,并能提高酒后人体对食物的消化利用率,尤适合爱饮酒和经常饮酒的人士引用。
具体实施方式
实施例1
一种解酒健胃的功能性饮料,由下列四种成分和水组成:提取液A、提取液B、提取液C和添加剂;所述提取液A由如下重量份的物质制成:25份葛根、10份枳椇子、6份苦参、7份白扁豆、6份甘草、5份垂盆草;所述提取液B由如下重量份的物质制成:12份柿蒂、10份绿萼梅、8份薏苡仁、15份山楂、6份藿香、8份芋荚;所述提取液C由如下重量份的物质制成:5份半夏、6份香附子、4份旋覆花;所述添加剂由如下重量份的物质组成:0.05份维生素B1、0.03份维生素B2、0.02份维生素B9、0.1份维生素E、0.03份葡萄糖酸锌、0.4份牛磺酸、0.5份阿斯巴甜、0.6份龙胆二糖、0.2份复合氨基酸;所述提取液A、提取液B、提取液C、添加剂和水之间的重量比为5:3:1.5:3:100。
进一步的,所述复合氨基酸中含有蛋氨酸、亮氨酸、谷氨酸和丙氨酸。
一种解酒健胃的功能性饮料的制备方法,包括如下步骤:
(1)提取液A制备:
a.按重量份称取葛根、枳椇子、苦参、白扁豆、甘草和垂盆草备用;
b.将葛根、枳椇子、苦参、白扁豆、甘草和垂盆草共同放入其总质量3倍的质量分数为2.5%的醋酸溶液中浸泡30min,取出后再共同放入其总质量3倍的质量分数为3%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的葛根、枳椇子、苦参、白扁豆、甘草和垂盆草共同浸入沸水中,翻动水焯5~7min后取出冷却备用;
d.将水焯后的葛根、枳椇子、苦参、白扁豆、甘草和垂盆草粉碎后,再与其总质量2倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为60~63℃,同时用超声波进行提取,第一阶段超声波的强度为25KHz,处理时长为20min,第二阶段超声波的强度为28KHz,处理时长为20min,第三阶段超声波的强度为31KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为5~6h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/2后即得提取液A;
(2)提取液B制备:
a.按重量份称取柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚备用;
b.将柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚共同放入其总质量3倍的质量分数为2.5%的醋酸溶液中浸泡30min,取出后再共同放入其总质量3倍的质量分数为3%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚共同浸入沸水中,翻动水焯6~8min后取出冷却备用;
d.将水焯后的柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚粉碎后,再与其总质量3倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为63~65℃,同时用超声波进行提取,第一阶段超声波的强度为26KHz,处理时长为20min,第二阶段超声波的强度为30KHz,处理时长为20min,第三阶段超声波的强度为34KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为5~6h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/3后即得提取液B;
(3)提取液C制备:
a.按重量份称取半夏、香附子和旋覆花备用;
b.将半夏、香附子和旋覆花共同放入其总质量2倍的质量分数为3%的醋酸溶液中浸泡30min,取出后再共同放入其总质量2倍的质量分数为3.5%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的半夏、香附子和旋覆花共同浸入沸水中,翻动水焯8~10min后取出冷却备用;
d.将半夏、香附子和旋覆花共同放入盛有麦麸的砂锅中进行炒制,炒制的温度控制为90~95℃,炒制时间为8~10min;
e.取炒制后半夏、香附子和旋覆花总重25%的蜂蜜,将蜂蜜与其质量3倍的清水混合后放入砂锅中,武火加热至沸,再将炒制后半夏、香附子和旋覆花共同放入,不断翻炒至蜂蜜水吸干,且药物表面不黏手为止,取出后得蜜制药物备用;
f.将蜜制药物粉碎后,再与其总质量3倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为65~68℃,同时用超声波进行提取,第一阶段超声波的强度为27KHz,处理时长为20min,第二阶段超声波的强度为31KHz,处理时长为20min,第三阶段超声波的强度为35KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为7~8h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/3后即得提取液C;
(4)成品饮料制备:
a.按重量份称取提取液A、提取液B、提取液C、添加剂和水备用;
b.先将提取液A、提取液B、提取液C与水共同混合,并用3000~3500rpm的转速搅拌10min,然后再将添加剂加入其中,并用4000~4500rpm的转速搅拌8min,最后对混合液进行杀菌、装罐即可。
进一步的,步骤(1)中提取罐内的气压为24KPa,步骤(2)中提取罐内的气压为27KPa,步骤(3)中提取罐内的气压为30KPa。
对比实施例1
本对比实施例1与实施例1相比,所用成分完全相同,但在制备提取液A、提取液B和提取液C时,采用常规的水提方式进行制取,即将所有成分放在一起,用沸水提取,除此外的方法步骤均相同。
对比实施例2
本对比实施例2与实施例1相比,除了不含有提取液C成分外,其余方法步骤完全相同。
对照组1
市售普通解酒饮料。
对照组2
生理盐水
为了对比本发明效果,设置了解酒实验,具体如下:
选取健康活泼的成年小白鼠,随机均分为五组,分别用上述五种液体对小白鼠进行灌服,灌服计量为 0.15ml /(10g),15min后用白酒对小白鼠进行灌服,灌服计量为 0.20ml /(10g),记录小白鼠翻正反射消失(醉酒)至恢复(醒酒)所需时间来对比解酒效果,结果如下:
实施例1 | 对比实施例1 | 对比实施例2 | 对照组1 | 对照组2 | |
醉酒时间点(min) | 113.2±30.3 | 95.3±35.6 | 80.4±42.6 | 85.8±40.2 | 36.2±13.4 |
醒酒时间点(min) | 161.2±61.5 | 173.5±71.4 | 200.6±80.4 | 178.5±77.2 | 300.3±90.5 |
为了对比本发明效果,设置了喂食实验,具体如下:
选取健康活泼的成年小白鼠,随机均分为五组,在每餐进食前分别用上述五种液体对小白鼠进行灌服,灌服计量为 0.10ml /(10g),20min后再进行自由饮食,记录小白鼠每日饲料的消耗量来对比健胃消食效果,结果如下:
实施例1 | 对比实施例1 | 对比实施例2 | 对照组1 | 对照组2 | |
平均每日饲料消耗量(g) | 48.8±5.6 | 45.7±5.8 | 42.3±6.2 | 39.2±6.4 | 38.5±6.5 |
Claims (4)
1.一种解酒健胃的功能性饮料,其特征在于,由下列四种成分和水组成:提取液A、提取液B、提取液C和添加剂;所述提取液A由如下重量份的物质制成:25份葛根、10份枳椇子、6份苦参、7份白扁豆、6份甘草、5份垂盆草;所述提取液B由如下重量份的物质制成:12份柿蒂、10份绿萼梅、8份薏苡仁、15份山楂、6份藿香、8份芋荚;所述提取液C由如下重量份的物质制成:5份半夏、6份香附子、4份旋覆花;所述添加剂由如下重量份的物质组成:0.05份维生素B1、0.03份维生素B2、0.02份维生素B9、0.1份维生素E、0.03份葡萄糖酸锌、0.4份牛磺酸、0.5份阿斯巴甜、0.6份龙胆二糖、0.2份复合氨基酸;所述提取液A、提取液B、提取液C、添加剂和水之间的重量比为5:3:1.5:3:100。
2.根据权利要求1所述的一种解酒健胃的功能性饮料,其特征在于,所述复合氨基酸中含有蛋氨酸、亮氨酸、谷氨酸和丙氨酸。
3.一种如权利要求1所述的解酒健胃的功能性饮料的制备方法,其特征在于,包括如下步骤:
(1)提取液A制备:
a.按重量份称取葛根、枳椇子、苦参、白扁豆、甘草和垂盆草备用;
b.将葛根、枳椇子、苦参、白扁豆、甘草和垂盆草共同放入其总质量3倍的质量分数为2.5%的醋酸溶液中浸泡30min,取出后再共同放入其总质量3倍的质量分数为3%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的葛根、枳椇子、苦参、白扁豆、甘草和垂盆草共同浸入沸水中,翻动水焯5~7min后取出冷却备用;
d.将水焯后的葛根、枳椇子、苦参、白扁豆、甘草和垂盆草粉碎后,再与其总质量2倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为60~63℃,同时用超声波进行提取,第一阶段超声波的强度为25KHz,处理时长为20min,第二阶段超声波的强度为28KHz,处理时长为20min,第三阶段超声波的强度为31KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为5~6h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/2后即得提取液A;
(2)提取液B制备:
a.按重量份称取柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚备用;
b.将柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚共同放入其总质量3倍的质量分数为2.5%的醋酸溶液中浸泡30min,取出后再共同放入其总质量3倍的质量分数为3%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚共同浸入沸水中,翻动水焯6~8min后取出冷却备用;
d.将水焯后的柿蒂、绿萼梅、薏苡仁、山楂、藿香和芋荚粉碎后,再与其总质量3倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为63~65℃,同时用超声波进行提取,第一阶段超声波的强度为26KHz,处理时长为20min,第二阶段超声波的强度为30KHz,处理时长为20min,第三阶段超声波的强度为34KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为5~6h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/3后即得提取液B;
(3)提取液C制备:
a.按重量份称取半夏、香附子和旋覆花备用;
b.将半夏、香附子和旋覆花共同放入其总质量2倍的质量分数为3%的醋酸溶液中浸泡30min,取出后再共同放入其总质量2倍的质量分数为3.5%的小苏打溶液中浸泡30min,最后用清水冲洗干净备用;
c.将洗净后的半夏、香附子和旋覆花共同浸入沸水中,翻动水焯8~10min后取出冷却备用;
d.将半夏、香附子和旋覆花共同放入盛有麦麸的砂锅中进行炒制,炒制的温度控制为90~95℃,炒制时间为8~10min;
e.取炒制后半夏、香附子和旋覆花总重25%的蜂蜜,将蜂蜜与其质量3倍的清水混合后放入砂锅中,武火加热至沸,再将炒制后半夏、香附子和旋覆花共同放入,不断翻炒至蜂蜜水吸干,且药物表面不黏手为止,取出后得蜜制药物备用;
f.将蜜制药物粉碎后,再与其总质量3倍的清水共同混合放入提取罐中,保持提取罐内的气压为负压状态,控制水温为65~68℃,同时用超声波进行提取,第一阶段超声波的强度为27KHz,处理时长为20min,第二阶段超声波的强度为31KHz,处理时长为20min,第三阶段超声波的强度为35KHz,处理时长为20min,然后再用第一阶段超声波进行循环提取,总提取时长为7~8h,过滤后得滤液,再将滤液蒸发浓缩至其质量的1/3后即得提取液C;
(4)成品饮料制备:
a.按重量份称取提取液A、提取液B、提取液C、添加剂和水备用;
b.先将提取液A、提取液B、提取液C与水共同混合,并用3000~3500rpm的转速搅拌10min,然后再将添加剂加入其中,并用4000~4500rpm的转速搅拌8min,最后对混合液进行杀菌、装罐即可。
4.根据权利要求3所述的一种解酒健胃的功能性饮料的制备方法,其特征在于,步骤(1)中提取罐内的气压为24KPa,步骤(2)中提取罐内的气压为27KPa,步骤(3)中提取罐内的气压为30KPa。
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