CN106234884A - 一种酸枣松花粉饮品及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种酸枣松花粉饮品,主要由以下重量份原料组成:4‑7份酸枣、1‑3份松花粉、0.05‑0.15份甘草、0.5‑1.5份白砂糖和25‑30份水。本发明采用超声波破壁处理技术,不仅提高了酸枣汁的出汁率,同时增加了松花粉活性成分的溶出,特别保护了饮品中Vc及热敏性活性成分,在此基础上保证了酸枣松花粉饮品的口感及营养价值。本发明是将酸枣与松花粉,甘草结合,有宁心安神、补中养肝的作用,可解虚烦不眠、心悸等症状,其适用于需要减缓压力和放松的健康人群。
Description
技术领域
本发明属于食品技术领域,特别是涉及一种酸枣松花粉饮品及其制作方法。
背景技术
酸枣具有药食同源性,主要用于中气不足、脾胃虚弱、身体倦乏、食少便溏、血虚萎黄、妇女脏躁等症的治疗。酸枣具有多种生物活性物质,如酸枣多糖、黄酮类、皂苷类、三萜类、生物碱类、环磷酸腺苷、环磷酸乌苷等,对人体有多种保健功效。新鲜的酸枣中含有大量的维生素C,其含量是红枣的2-3倍、柑橘的20-30倍,在人体中的利用率可达到86.3%,是所有水果中的佼佼者。
甘草用于心气虚,心悸怔忡,脉结代,以及脾胃气虚,倦怠乏力等。它也常用来治疗随更年期而来的症状,甘草含有甘草素,是一种类似激素的化合物,它有助于平衡女性体内的激素含量。
松花粉又名松花、松黄,含有大量抗氧化物质,如维生素E、胡萝卜素及微量元素硒,能够提高机体抗氧化能力,起到延缓衰老的作用。松花粉含有近百种酶和多种活性氨基酸,可以促进胃肠蠕动、增进食欲、促进消化、修复胃溃疡和十二指肠溃疡,对胃肠功能有明显的调节作用,而且还含有丰富的纤维素和营养素,不仅可以防治消化不良的便秘,还可以防治因神经紧张与肌肉紧张所致的便秘。但松花粉的产品在市面上很少见,因为其细胞外壁是由纤维素、果胶质和抱粉素等致密物质构成,具有耐酸、耐碱、耐高温、耐高压,因此人体很难直接吸收,在使用前要进行破壁处理。
将松花粉,甘草与酸枣混合制成饮品,既解决了酸枣单一的口感问题,也增加了饮品的营养价值,具有缓解心虚气短,睡觉困难等情况,适合广大人群食用。
发明内容
由于维生素C的稳定性差,在加工过程中会产生大量的损耗,造成其本身营养价值的降低。本发明的目的是运用简单操作方法,提供一种补气安神的酸枣松花粉饮品及其制作方法。该制作方法通过单因素实验法和正交实验法确定最佳的超声功率,时间,温度保证酸枣饮品的Vc含量,降低提取液中Vc的损失率。
本发明是这样实现的,一种酸枣松花粉饮品,由以下重量份原料组成的酸枣4-7份、松花粉1-3份、白砂糖0.5-1.5份、甘草0.05-0.15份和水25-30份。
上述的酸枣松花粉饮品的制作方法,包括如下步骤:
(1)精选无虫害、颗粒饱满的酸枣为原料,在1∶3重量清水中浸泡24-48小时,放入50-70℃恒温水浴锅中煮20-30min至肉核分离;
(2)将松花粉加入到酸枣汁液中置于超声波仪器中进行超声波破壁处理,功率为300-500W,超声时间为10-20min,超声温度为50-70℃后过滤制得提取液;
(3)将得到的酸枣仁、酸枣肉及松花粉的超声提取液及甘草置于60-70℃的恒温水浴锅中热水浸提30-50min;
(4)将0.5-1.5份白砂糖加入到提取液中,搅拌至白砂糖全部溶解过滤后即得酸枣松花粉饮品。
本发明保留酸枣的原汁原味,加入甘草和松花粉,可以起到更好的补气,解乏的作用,而且增加了饮品的营养成分,增强了饮品的保健作用,适合广大人民饮用。
具体实施方式
下面将结合实施例对本发明进行详细说明,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施1
一种酸枣松花粉饮品,按照重量份计算并准备如下原料:酸枣5份,0.05份甘草,1份白砂糖,1份松花粉。该酸枣松花粉饮品的制作方法:(1)精选无虫害、颗粒饱满的酸枣为原料,在1∶3重量清水中浸泡24小时,放入50℃恒温水浴锅中煮20min至肉核分离;(2)将松花粉加入到酸枣汁液中置于超声波仪器中进行超声波破壁处理,功率为400W,超声时间为10min,超声温度为50℃后过滤制得提取液;(3)将得到的酸枣仁、酸枣肉及松花粉的超声提取液及甘草置于60℃的恒温水浴锅中热水浸提30min;(4)将1份白砂糖加入到提取液中,搅拌至白砂糖全部溶解过滤后即得酸枣松花粉饮品。
实施2
一种酸枣松花粉饮品,按照重量份计算并准备如下原料:酸枣6份,0.05份甘草,1份白砂糖,2份松花粉。该酸枣松花粉饮品的制作方法:(1)精选无虫害、颗粒饱满的酸枣为原料,在1∶3重量清水中浸泡24小时,放入60℃恒温水浴锅中煮20min至肉核分离;(2)将松花粉加入到酸枣汁液中置于超声波仪器中进行超声波破壁处理,功率为400W,超声时间为15min,超声温度为60℃后过滤制得提取液;(3)将得到的酸枣仁、酸枣肉及松花粉的超声提取液及甘草置于60℃的恒温水浴锅中热水浸提40min;(4)将白砂糖加入到提取液中,搅拌至白砂糖全部溶解过滤后即得酸枣松花粉饮品。
实施3
一种酸枣松花粉饮品,按照重量份计算并准备如下原料:酸枣7份,0.15份甘草,2份白砂糖,3份松花粉。该酸枣松花粉饮品的制作方法:(1)精选无虫害、颗粒饱满的酸枣为原料,在1∶3重量清水中浸泡48小时,放入60℃恒温水浴锅中煮20min至肉核分离;(2)将松花粉加入到酸枣汁液中置于超声波仪器中进行超声波破壁处理,功率为300W,超声时间为15min,超声温度为60℃后过滤制得提取液;(3)将将得到的酸枣仁、酸枣肉及松花粉的超声提取液及甘草置于65℃的恒温水浴锅中热水浸提30min;(4)将白砂糖加入到提取液中,搅拌至白砂糖全部溶解过滤后即得酸枣松花粉饮品。
本发明的酸枣松花粉饮品,以新鲜饱满的酸枣为原料,加入松花粉和甘草,不仅保留了酸枣汁独特的风味,而且具有补气安神,缓解压力,有助于睡眠等作用。在本发明中对酸枣的果肉和果核分离处理采用浸泡及50-70℃恒温水浴锅中水煮,操作简单,能源消耗低。为了提高酸枣汁的出汁率及增加松花粉活性成份含量,本发明采用超声波破壁处理,对超声波的功率,温度,时间进行了严格的控制,特别保护了饮品中Vc及热敏性活性成分的含量,在此基础上保证了酸枣松花粉饮品的口感及营养价值。
Claims (3)
1.一种酸枣松花粉饮品的制作方法,特征是由以下重量份原料组成:酸枣4-7份、松花粉1-3份、白砂糖0.5-1.5份、甘草0.05-0.15份和水25-30份。
2.如权利1所述的的酸枣松花粉饮品制作方法,特征是,包括以下步骤:
(1)精选无虫害、颗粒饱满的酸枣为原料,在1∶3重量清水中浸泡24-48小时,放入50-70℃恒温水浴锅中煮20-30min至肉核分离;
(2)将松花粉加入到酸枣汁液中置于超声波仪器中进行超声波破壁处理,功率为300-500W,超声时间为10-20min,超声温度为50-70℃后过滤制得提取液;
(3)将得到的酸枣仁、酸枣肉及松花粉的超声提取液及甘草置于60-70℃的恒温水浴锅中热水浸提30-50min;
(4)将0.5-1.5份白砂糖加入到提取液中,搅拌至白砂糖全部溶解,过滤后即得酸枣松花粉饮品。
3.如权利2所述,酸枣松花粉饮品制作方法,特征在于,超声波破壁处理功率为300W,温度为60℃,时间为15分钟。
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CN1269989A (zh) * | 1999-04-12 | 2000-10-18 | 袁泉 | 酸枣饮品及其制作方法 |
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CN1269989A (zh) * | 1999-04-12 | 2000-10-18 | 袁泉 | 酸枣饮品及其制作方法 |
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CN104352887A (zh) * | 2014-10-22 | 2015-02-18 | 安徽博格生物科技有限公司 | 一种具有抗肿瘤综合调养膏方及制备工艺 |
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