CN106261225A - 一种果味铁皮石斛荸荠饮料及其制备方法 - Google Patents
一种果味铁皮石斛荸荠饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种果味铁皮石斛荸荠饮料,由下列重量份的原料制成:铁皮石斛鲜条120‑150、荸荠80‑100、红曲米4‑5、百香果7‑8、青梅5‑6、青葙子1‑1.2、远志1.2‑1.3、槐花1.2‑1.4、枳壳0.8‑0.9、冰糖15‑20、柠檬酸0.2‑0.25、黄原胶0.2‑0.25、海藻酸钠0.25‑0.3、水适量。本发明采用的百香果等辅料具有提神醒脑、润肠通便、补肾健身、排毒养颜的功能,采用的远志、槐花等中草药具有安神益智、清热凉血的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种果味铁皮石斛荸荠饮料及其制备方法。
背景技术
铁皮石斛(Dendrobium officinale)别名铁皮兰、黑节草,为兰科石斛属多年生草本植物。铁皮石斛药用历史悠久,是名贵珍稀中药材,在古代素有“中国九大仙草之首”的称号。铁皮石斛具有独特的药用价值,属补益药中的补阴药,其性甘、微寒、归胃、肾经,益胃生津,滋阴清热,用于热病津伤、口干烦渴、胃阴不足、食少干呕、病后虚热不退、阴虚火旺、骨蒸劳热、目暗不明、筋骨痿软。现代研究证明,铁皮石斛具有抗衰老、抗肿瘤、降低血糖、提高免疫功能等功效,对恶性肿瘤、胃肠道疾病、糖尿病、白内障、关节炎、血栓闭塞性脉管炎及慢性咽炎等疾病有很好的疗效,因此被国际药用植物界称为“药界大熊猫”。
荸荠(Eleocharis dulcis)为莎草科多年生宿根性草本植物。荸荠性甘、寒,能清肺热,又富含黏液质,具有生津润肺、化痰利肠、通淋利尿、消痈解毒、凉血化湿、清热去火、消食除胀的药用价值。荸荠口感甜脆,营养丰富,含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物。其中的磷含量是所有茎类蔬菜中最高的,磷元素可以促进人体发育,同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢,调节酸碱平衡。英国科学家在对荸荠的研究中还发现了一种抗菌成分——荸荠英,它对金黄色葡萄球菌、大肠杆菌及绿脓杆菌均有一定的抑制作用。因此荸荠是极具药食价值的草本植物。
随着生活水平的不断提高和对健康问题的日益关注,人们对防腐剂之类的食品添加剂在安全性上提出了更高的要求,消费者倾向于选择天然抑菌防腐剂,科技工作者也对化学合成防腐剂的使用持慎重态度。本发明为采用铁皮石斛和荸荠为主料制备的饮料,荸荠皮为该饮料制备过程中的废弃物,研究表明,荸荠皮提取物是具有良好防腐作用的天然防腐剂,这种防腐剂不仅要求能抑制腐败微生物的污染和繁殖,还对人体健康无害,同时不能破坏食品的风味及营养成分。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种果味铁皮石斛荸荠饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种果味铁皮石斛荸荠饮料,由下列重量份的原料制成:
铁皮石斛鲜条120-150、荸荠80-100、红曲米4-5、百香果7-8、青梅5-6、青葙子1-1.2、远志1.2-1.3、槐花1.2-1.4、枳壳0.8-0.9、冰糖15-20、柠檬酸0.2-0.25、黄原胶0.2-0.25、海藻酸钠0.25-0.3、水适量。
所述的一种果味铁皮石斛荸荠饮料的制备方法,包括以下步骤:
(1)将铁皮石斛鲜条和荸荠分别用流动水充分洗涤;再将荸荠的荸荠皮与荸荠肉分离,分开放置,备用;
(2)将荸荠皮置于电热鼓风干燥箱中干燥后,再转至超微粉碎机中进行超微粉碎,再与10倍量的95%乙醇混合,于40℃下浸提16h,再将浸提液经减压蒸馏浓缩成1g/ml的荸荠皮提取物,抽滤、弃渣、收集滤液,于冰箱中4℃保存备用;
(3)将铁皮石斛鲜条切段,加入300mg/kg醋酸锌、pH7.5、温度90℃的水溶液中漂烫处理1-1.5min,捞出,再以1∶20料液比混合打浆,用4层纱布进行过滤,取滤液备用;
(4)将去皮后的荸荠肉切块加复合护色剂进行护色,时间为30min,复合护色剂中含有抗坏血酸0.01%、柠檬酸0.1%,护色后用流动水漂洗,再以1∶20料液比打浆后,用4层纱布进行过滤,取滤液在80℃的温度下水浴加热5min,滤液冷却后备用;
(5)将青葙子、远志、槐花、枳壳混合,加6-8倍的水在70-75℃下浸提10-15min,过滤除渣,收集滤液,得中药液;
(6)将百香果、青梅混合,加中药液打浆,得浆液备用;将红曲米置于锅中炒至5-6min出香,加入上述浆液大火煮沸,出料,过滤,将滤液离心分离处理后,取上层清液;
(7)将冰糖、柠檬酸、黄原胶、海藻酸钠混合,加6倍质量的水搅拌至充分溶解,再过滤、取水溶液;
(8)将步骤(3)(4)(6)(7)处理后的物料混合,将混合汁在25MPa压力下均质10min,经121℃、3s条件下先杀菌后灌装密封,再在80℃水浴杀菌15min,即得成品。
本发明的优点是:
本发明利用新鲜的铁皮石斛和荸荠,经过打浆、过滤、均质、调配、杀菌、灌装等工序,制成一种具有特殊风味、口感清爽、甘味持久、营养丰富的饮料;在铁皮石斛和荸荠的处理过程中,分别采用了不同的护色方式进行护色,有效防止铁皮石斛汁、荸荠汁在后续处理过程中变色;同时,本发明将荸荠的废弃物荸荠皮进行烘干、粉碎、乙醇浸提处理,得到荸荠皮提取物,不但减少了荸荠皮对环境的污染,还得到了天然防腐剂,可有效抑制本发明饮料中微生物的生长,延长本发明的货架期;此外,本发明采用的百香果等辅料具有提神醒脑、润肠通便、补肾健身、排毒养颜的功能,采用的远志、槐花等中草药具有安神益智、清热凉血的功效。
具体实施方式
一种果味铁皮石斛荸荠饮料,由下列重量份的原料制成:
铁皮石斛鲜条120、荸荠80、红曲米4、百香果7、青梅5、青葙子1、远志1.2、槐花1.2、枳壳0.8、冰糖15、柠檬酸0.2、黄原胶0.2、海藻酸钠0.25、水适量。
所述的一种果味铁皮石斛荸荠饮料的制备方法,包括以下步骤:
(1)将铁皮石斛鲜条和荸荠分别用流动水充分洗涤;再将荸荠的荸荠皮与荸荠肉分离,分开放置,备用;
(2)将荸荠皮置于电热鼓风干燥箱中干燥后,再转至超微粉碎机中进行超微粉碎,再与10倍量的95%乙醇混合,于40℃下浸提16h,再将浸提液经减压蒸馏浓缩成1g/ml的荸荠皮提取物,抽滤、弃渣、收集滤液,于冰箱中4℃保存备用;
(3)将铁皮石斛鲜条切段,加入300mg/kg醋酸锌、pH7.5、温度90℃的水溶液中漂烫处理1min,捞出,再以1∶20料液比混合打浆,用4层纱布进行过滤,取滤液备用;
(4)将去皮后的荸荠肉切块加复合护色剂进行护色,时间为30min,复合护色剂中含有抗坏血酸0.01%、柠檬酸0.1%,护色后用流动水漂洗,再以1∶20料液比打浆后,用4层纱布进行过滤,取滤液在80℃的温度下水浴加热5min,滤液冷却后备用;
(5)将青葙子、远志、槐花、枳壳混合,加6倍的水在70℃下浸提10min,过滤除渣,收集滤液,得中药液;
(6)将百香果、青梅混合,加中药液打浆,得浆液备用;将红曲米置于锅中炒至5min出香,加入上述浆液大火煮沸,出料,过滤,将滤液离心分离处理后,取上层清液;
(7)将冰糖、柠檬酸、黄原胶、海藻酸钠混合,加6倍质量的水搅拌至充分溶解,再过滤、取水溶液;
(8)将步骤(3)(4)(6)(7)处理后的物料混合,将混合汁在25MPa压力下均质10min,经121℃、3s条件下先杀菌后灌装密封,再在80℃水浴杀菌15min,即得成品。
Claims (2)
1.一种果味铁皮石斛荸荠饮料,其特征在于由下列重量份的原料制成:
铁皮石斛鲜条120-150、荸荠80-100、红曲米4-5、百香果7-8、青梅5-6、青葙子1-1.2、远志1.2-1.3、槐花1.2-1.4、枳壳0.8-0.9、冰糖15-20、柠檬酸0.2-0.25、黄原胶0.2-0.25、海藻酸钠0.25-0.3、水适量。
2.根据权利要求1所述的一种果味铁皮石斛荸荠饮料的制备方法,其特征在于包括以下步骤:
(1)将铁皮石斛鲜条和荸荠分别用流动水充分洗涤;再将荸荠的荸荠皮与荸荠肉分离,分开放置,备用;
(2)将荸荠皮置于电热鼓风干燥箱中干燥后,再转至超微粉碎机中进行超微粉碎,再与10倍量的95%乙醇混合,于40℃下浸提16h,再将浸提液经减压蒸馏浓缩成1g/ml的荸荠皮提取物,抽滤、弃渣、收集滤液,于冰箱中4℃保存备用;
(3)将铁皮石斛鲜条切段,加入300mg/kg醋酸锌、pH7.5、温度90℃的水溶液中漂烫处理1-1.5min,捞出,再以1∶20料液比混合打浆,用4层纱布进行过滤,取滤液备用;
(4)将去皮后的荸荠肉切块加复合护色剂进行护色,时间为30min,复合护色剂中含有抗坏血酸0.01%、柠檬酸0.1%,护色后用流动水漂洗,再以1∶20料液比打浆后,用4层纱布进行过滤,取滤液在80℃的温度下水浴加热5min,滤液冷却后备用;
(5)将青葙子、远志、槐花、枳壳混合,加6-8倍的水在70-75℃下浸提10-15min,过滤除渣,收集滤液,得中药液;
(6)将百香果、青梅混合,加中药液打浆,得浆液备用;将红曲米置于锅中炒至5-6min出香,加入上述浆液大火煮沸,出料,过滤,将滤液离心分离处理后,取上层清液;
(7)将冰糖、柠檬酸、黄原胶、海藻酸钠混合,加6倍质量的水搅拌至充分溶解,再过滤、取水溶液;
(8)将步骤(3)(4)(6)(7)处理后的物料混合,将混合汁在25MPa压力下均质10min,经121℃、3s条件下先杀菌后灌装密封,再在80℃水浴杀菌15min,即得成品。
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