CN106343300A - 一种玫瑰花植物饮料及其制备方法 - Google Patents
一种玫瑰花植物饮料及其制备方法 Download PDFInfo
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- CN106343300A CN106343300A CN201610741376.7A CN201610741376A CN106343300A CN 106343300 A CN106343300 A CN 106343300A CN 201610741376 A CN201610741376 A CN 201610741376A CN 106343300 A CN106343300 A CN 106343300A
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- rosae rugosae
- flos rosae
- plant beverage
- plant
- flos
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
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Abstract
本发明涉及食品制备技术领域,具体涉及一种玫瑰花植物饮料及其制备方法,其包括如下步骤:步骤1、制备干玫瑰花、干荷花和干玉竹片的提取液;步骤2、所得提取液加入纤维素酶和植物蛋白酶,酶解1‑2小时,过滤得酶解液;步骤3、将步骤2所得酶解液加入其质量百分数1‑3%的活性炭,过滤,浓缩调整浓度、然后加入低聚糖得混合液,灌装、灭菌、检验、包装即得玫瑰花植物饮料。本发明的有益效果在于:本发明玫瑰花植物饮料的制备方法通过2次提取的方法代替之前直接提取的方法,降低了能耗和时间,提高了提取的效率,并通过酶解,让各原料营养成分和功效成分充分释放出来,使成品兼具各原料的优点。
Description
技术领域
本发明涉及食品制备技术领域,具体涉及一种玫瑰花植物饮料及其制备方法。
背景技术
玫瑰原产中国,栽培历史悠久。玫瑰花含有300多种化学成分,如挥发油、黄色结晶性甙、槲皮甙、鞣质、没食子酸、天然食用色素,还含有18种氨基酸以及维生素、微量元素等。玫瑰花味甘,性温,气味芳香,药性平和,具有理气和血、排毒养颜、和血散淤、开窍化淤、疏肝醒脾、促进胆汁分泌、帮助消化、调节机理的功效,玫瑰花还含有多种营养成分,对某些皮肤病有很好的疗效,长期使用能彻底去除痤疮和粉刺,使面部的皮肤光滑柔嫩,对治疗面部黄褐斑有一定作用。
由于玫瑰花突出的功效,玫瑰花制品已受到越来越多的人们的喜爱,食用玫瑰花制品已经成为一种消费新时尚。目前国内生产的饮料品质繁多,其主要原料为水果汁偏多,并掺和保鲜剂,保健效果低,不符合当今人们的需求。
发明内容
本发明所要解决的技术问题是:提供一种营养丰富,口感好的玫瑰花植物饮料及其制备方法。
本发明提供的技术方案为提供一种玫瑰花植物饮料的制备方法,包括如下步骤:
所述玫瑰花植物饮料由如下重量份比的原料制得:干玫瑰花3-5份,干荷花1-2份,干玉竹片0.5-1份,低聚糖3-5份;
步骤1、取干玫瑰花、干荷花和干玉竹片的混合物,加入混合物6-10倍质量的水,进行蒸煮20-30分钟,过滤得第一浸提液和滤渣,滤渣加入6-10倍质量的水,进行蒸煮20-30分钟,过滤的第二浸提液,合并第一和第二浸提液得提取液;
步骤2、调步骤1所得提取液的pH值为4.5-5.5,再加入所述混合物质量0.1-0.5%的纤维素酶和0.5-1%的植物蛋白酶,在40-50度温度条件下,酶解1-2小时,过滤得酶解液;
步骤3、将步骤2所得酶解液加入其质量百分数1-3%的活性炭,过滤,浓缩调整浓度、然后加入低聚糖得混合液,灌装、灭菌、检验、包装即得玫瑰花植物饮料。
优选的,上述的玫瑰花植物饮料的制备方法中,所述低聚糖由如下重量份比的组分组成:低聚异麦芽糖2-3份、低聚果糖1-3份,低聚木糖0.5-1份。
优选的,上述的玫瑰花植物饮料的制备方法中,所述步骤3中的灭菌具体为:罐装后的混合液,采用高温瞬间灭菌机对罐装的混合液进行灭菌,灭菌温度120℃,使用蒸汽压力﹤0.70MPa,受热时间为2~6S。
本发明的另一技术方案为提供一种上述的玫瑰花植物饮料的制备方法制备的玫瑰花植物饮料。
本发明的有益效果在于:本发明玫瑰花植物饮料的制备方法通过2次提取的方法代替之前一次提取的方法,降低了能耗和时间,提高了提取的效率,并通过酶解,让各原料营养成分和功效成分充分释放出来,使成品兼具各原料的优点。本发明采用具有理气和血、排毒养颜、帮助消化、调节机理的玫瑰花作为主要主分,辅以驻颜轻身价值的荷花和养胃生津之功效的玉竹,使所得玫瑰花植物饮料具滋阴润肺、养胃生津、祛风化湿、促进消化之保健功效,
进一步的,上述的玫瑰花植物饮料的制造方法中使用的活性炭,可对酶解液进行吸附去味,使所得玫瑰花植物饮料口感好。上述的玫瑰花植物饮料的制造方法中还使用了三种功能性低聚糖加强了口服液增强机体免疫力的能力。最后,本发明技术方案还采用高温瞬间灭菌法进行灭菌,使本发明玫瑰花植物饮料营养价值和口感能保持完好,并具有较长的保质期。
具体实施方式
为详细说明本发明的技术内容、所实现目的及效果,以下结合实施方式予以说明。
荷花,睡莲科多年生水生草本花卉,性温味苦甘,能活血化瘀﹑解暑﹑去热毒,可用于治疗跌打损伤,荷花还具有祛风化湿的功效,可用于治疗湿疮疥癣。据《本草纲目》载:荷花能镇心益气,取荷花与糯米煮粥,则益气驻颜轻身。陶弘景云:“莲花镇心益色,驻颜轻身”。现代研究证实,荷花中含有槲皮素、木樨草素、异槲皮甙、山奈酚、山奈酚-3-半乳糖葡萄糖甙、山奈酚-3-二葡萄糖甙等多种黄酮类物质,能改善人的面部油脂分泌,减轻痤疮,使面色红润,容光焕发。
玉竹,百合科多年生草本植物,性甘、平,无毒,《纲目》载:“主风温自汗灼热,及劳疟寒热,脾胃虚乏,男子小便频数,失精,一切虚损。”现代研究认为:玉竹含生物硷,强心甙(为铃兰甙、铃兰苦甙等),粘液质,经水解后产生果糖、葡萄糖及阿拉优质产品胶糖;此外还含有白屈菜酸,菠酸,维生素A类物质。具滋阴润肺、养胃生津之功效,治燥咳劳嗽、热病阴液耗伤之咽干口渴、内热消渴、阴虚外感、头昏眩晕。
实施例1
一种玫瑰花植物饮料的制备方法,包括如下步骤:
所述玫瑰花植物饮料由如下重量份比的原料制得:干玫瑰花3份,干荷花1份,干玉竹片0.5份,低聚糖3份;
步骤1、取干玫瑰花、干荷花和干玉竹片的混合物,加入混合物6倍质量的水,进行蒸煮20分钟,过滤得第一浸提液和滤渣,滤渣加入6倍质量的水,进行蒸煮20分钟,过滤的第二浸提液,合并第一和第二浸提液得提取液;
步骤2、调步骤1所得提取液的pH值为4.5,再加入所述混合物质量0.1%的纤维素酶和0.5%的植物蛋白酶,在40度温度条件下,酶解1小时,过滤得酶解液;
步骤3、将步骤2所得酶解液加入其质量百分数1%的活性炭,过滤,浓缩调整浓度、然后加入低聚糖得混合液,灌装、灭菌、检验、包装即得玫瑰花植物饮料。
上述的玫瑰花植物饮料的制备方法中的低聚糖由如下重量份比的组分组成:低聚异麦芽糖2份、低聚果糖1份,低聚木糖0.5份。三种功能性低聚糖能有效的促进肠道双歧杆菌的增殖活性,防止便秘,并且很难被人体消化酶所分解,热量低,适合糖尿病人和肥胖病人食用。同时还具有调节血压、降低血清胆固醇、增强机体免疫力和防龋齿等保健功能。
上述的玫瑰花植物饮料的制备方法的步骤3中的灭菌为:罐装后的混合液,采用高温瞬间灭菌机对罐装的混合液进行灭菌,灭菌温度120℃,使用蒸汽压力﹤0.70MPa,受热时间为2S。最后采用高温瞬间灭菌法对灌装混合液进行灭菌。这是对口服液最科学、最好的加工方法,其营养价值和口感能保持完好,实现了杀菌时间短,工作效率高的特点。且灭菌温度115度以下成品保质期只有半年左右,而灭菌温度为120度时保存期可达到1年。之后温度再升高保质期也就1年左右。
实施例2
一种玫瑰花植物饮料的制备方法,包括如下步骤:
所述玫瑰花植物饮料由如下重量份比的原料制得:干玫瑰花4份,干荷花,2份,干玉竹片0.7份,低聚糖4份;所述低聚糖由如下重量份比的组分组成:低聚异麦芽糖2份、低聚果糖2份,低聚木糖1份。
步骤1、取干玫瑰花、干荷花和干玉竹片的混合物,加入混合物8倍质量的水,进行蒸煮25分钟,过滤得第一浸提液和滤渣,滤渣加入8倍质量的水,进行蒸煮25分钟,过滤的第二浸提液,合并第一和第二浸提液得提取液;
步骤2、调步骤1所得提取液的pH值为5,再加入所述混合物质量0.3%的纤维素酶和0.8%的植物蛋白酶,在45度温度条件下,酶解1-2小时,过滤得酶解液;
步骤3、将步骤2所得酶解液加入其质量百分数2%的活性炭,过滤,浓缩调整浓度、然后加入低聚糖得混合液,灌装、灭菌、检验、包装即得玫瑰花植物饮料。所述灭菌为:罐装后的混合液,采用高温瞬间灭菌机对罐装的混合液进行灭菌,灭菌温度120℃,使用蒸汽压力﹤0.70MPa,受热时间为4S。
实施例3
一种玫瑰花植物饮料的制备方法,包括如下步骤:
所述玫瑰花植物饮料由如下重量份比的原料制得:干玫瑰花5份,干荷花1-2份,干玉竹片1份,低聚糖5份;所述低聚糖由如下重量份比的组分组成:低聚异麦芽糖3份、低聚果糖3份,低聚木糖1份。
步骤1、取干玫瑰花、干荷花和干玉竹片的混合物,加入混合物10倍质量的水,进行蒸煮30分钟,过滤得第一浸提液和滤渣,滤渣加入10倍质量的水,进行蒸煮30分钟,过滤的第二浸提液,合并第一和第二浸提液得提取液;
步骤2、调步骤1所得提取液的pH值为5.5,再加入所述混合物质量0.1-0.5%的纤维素酶和1%的植物蛋白酶,在50度温度条件下,酶解1-2小时,过滤得酶解液;
步骤3、将步骤2所得酶解液加入其质量百分数3%的活性炭,过滤,浓缩调整浓度、然后加入低聚糖得混合液,灌装、灭菌、检验、包装即得玫瑰花植物饮料。所述灭菌为:罐装后的混合液,采用高温瞬间灭菌机对罐装的混合液进行灭菌,灭菌温度120℃,使用蒸汽压力﹤0.70MPa,受热时间为6S。
综上所述,本发明玫瑰花植物饮料的制备方法通过2次提取的方法代替之前直接提取的方法,降低了能耗和时间,提高了提取的效率,并通过酶解,让各原料营养成分和功效成分充分释放出来,使成品兼具各原料的优点。本发明采用具有理气和血、排毒养颜、帮助消化、调节机理的玫瑰花作为主要主分,辅以驻颜轻身价值的荷花和养胃生津之功效的玉竹,使所得玫瑰花植物饮料具滋阴润肺、养胃生津、祛风化湿、促进消化之保健功效。
进一步的,上述的玫瑰花植物饮料的制造方法中使用的活性炭,可对酶解液进行吸附去味,使所得植物饮料口感好。进一步的,上述的玫瑰花植物饮料的制造方法中还使用了三种功能性低聚糖加强了口服液增强机体免疫力的能力。最后,本发明技术方案还采用高温瞬间灭菌法进行灭菌,使本发明玫瑰花植物饮料营养价值和口感能保持完好,并具有较长的保质期。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等同变换,或直接或间接运用在相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (4)
1.一种玫瑰花植物饮料的制备方法,其特征在于,包括如下步骤:
所述玫瑰花植物饮料由如下重量份比的原料制得:干玫瑰花3-5份,干荷花1-2份,干玉竹片0.5-1份,低聚糖3-5份;
步骤1、取干玫瑰花、干荷花和干玉竹片的混合物,加入混合物6-10倍质量的水,进行蒸煮20-30分钟,过滤得第一浸提液和滤渣,滤渣加入6-10倍质量的水,进行蒸煮20-30分钟,过滤的第二浸提液,合并第一和第二浸提液得提取液;
步骤2、调步骤1所得提取液的pH值为4.5-5.5,再加入所述混合物质量0.1-0.5%的纤维素酶和0.5-1%的植物蛋白酶,在40-50度温度条件下,酶解1-2小时,过滤得酶解液;
步骤3、将步骤2所得酶解液加入其质量百分数1-3%的活性炭,过滤,浓缩调整浓度、然后加入低聚糖得混合液,灌装、灭菌、检验、包装即得玫瑰花植物饮料。
2.根据权利要求1所述的玫瑰花植物饮料的制备方法,其特征在于,所述低聚糖由如下重量份比的组分组成:低聚异麦芽糖2-3份、低聚果糖1-3份,低聚木糖0.5-1份。
3.根据权利要求1所述的玫瑰花植物饮料的制备方法,其特征在于,其特征在于,所述步骤3中的灭菌具体为:罐装后的混合液,采用高温瞬间灭菌机对罐装的混合液进行灭菌,灭菌温度120℃,使用蒸汽压力﹤0.70MPa,受热时间为2~6S。
4.根据权利要求1-3任一项所述的玫瑰花植物饮料的制备方法制备的玫瑰花植物饮料。
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