CN106376817A - 一种马基莓保健果汁 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种马基莓保健果汁,以马基莓为原料,同时添加山禾串、石斛、牛膝,制作出一种马基莓保健果汁。其充分利用马基莓的营养价值,与中药相互配伍,协同增效,具有清热利烟、润肺生津的功效。发明中,采用了白酒酒母初发酵,成品中彻底祛除了原料固有的涩味,并通过后续加热,去除了发酵形成的酒精,成品中不含酒精,具有特殊风味,制得的成品香甜可口,营养丰富,保健功能突出,长期食用可明显改善因长年吸烟引起的咽喉肿痛人群的不适。其制作工艺简单,易于实现,符合当前市场发展需要,前景广阔。
Description
技术领域
本发明涉及果汁技术领域,具体涉及以马基莓为原料,加入具有保健功效的中药材,制得的一种马基莓保健果汁。
背景技术
马基莓,属杜英科,锦葵目,树干长4-5m,一棵树大约有几百个马基莓,为野生深紫色小浆果,直径大约4-6mm,原产于南美洲智利巴塔哥尼亚高原,是世界迄今为止所发现的抗氧化性最高的水果,被誉为“抗氧化之王”。马基莓具有润肺生津、去燥利水的功效,常用于咽喉疼痛、腹泻、溃疡、痔疮、分娩、发烧、肿瘤等疾病。
山禾串,以山茶科植物二列叶柃的茎叶或根,全年均可采收,洗净,鲜用,或晒干。山禾串味甘、微涩,性凉,具有清热利咽、解毒敛疮的功效,主治肺热痰多咳嗽、咽喉肿痛、口舌生疮、水火烫伤。
石斛,茎直立,肉质状肥厚,稍扁的圆柱形,上部多少回折状弯曲,基部明显收狭,不分枝,具多节,节有时稍肿大;节间多少呈倒圆锥形,干后金黄色。石斛味甘、淡、微咸,性寒,归胃、肾,肺经,具有益胃生津、滋阴清热的功效,常用于阴伤津亏、口干烦渴、食少干呕、病后虚热、目暗不明。
牛膝,多年生草本植物,呈细长圆柱形,挺直或稍弯曲,表面灰黄色或淡棕色,有微扭曲的细纵皱纹、排列稀疏的侧根痕和横长皮孔样的突起。质硬脆,易折断,受潮后变软,断面平坦,淡棕色,略呈角质样丽油润,中心维管束木质部较大,黄白色,其外周散有多数黄白色点状维管束。牛膝味苦、甘、酸,性平,归肝、肾经,具有逐瘀通经、补肝肾、强筋骨、利尿通淋、引血下行的功效,常用于经闭、痛经、腰膝酸痛、筋骨无力、淋证、水肿、头痛、眩晕、牙痛、日疮、吐血、衄血。
果汁饮料是以水果为原料经过物理方法如压榨、离心、萃取等得到的汁液产品,一般是指纯果汁或100%果汁。果汁按形态分为澄清果汁和混浊果汁。各种不同水果的果汁含有不同的维生素等营养,而被视为是一种对健康有益的饮料。当前市场果汁饮料种类繁多,以马基莓为主要原料,山禾串、石斛、牛膝为保健原料,生产出一种马基莓保健果汁,目前还未见报道和产品上市。
发明内容
本发明以马基莓为原料,同时添加山禾串、石斛、牛膝开发出一种马基莓保健果汁,填补了国内使用这类原料制作果汁饮料的一项空白。
一种马基莓保健果汁,采用以下步骤制作:
A.马基莓预处理:取表皮完整、成熟的马基莓,放入洗涤槽,用流动清水清洗干净;
B.破碎、压榨:洗净的马基莓放入破碎机进行破碎,再放入连续螺旋压榨机压榨取汁,制得马基莓汁; C.澄清过滤:将马基莓汁泵入密闭的管式热交换器加热至80-85℃,再迅速冷却,直至澄清,制得澄清的马基莓汁;
D.过滤:将澄清的马基莓汁,倒入带有60-100目网筛的过滤设备进行过滤,使不溶性固形物含量降至10-20%;
E.糖液制作:取适量砂糖、砂糖重3-5倍的水、0.4-0.6%的柠檬酸、0.1-0.3%的维生素C,充分混合均匀,倒入不锈钢夹层锅中煮沸,再通过160-200目的网筛进行过滤,制得糖液;
F.中药材预处理:按一定比例取中药材山禾串、石斛、牛膝,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,再放入装有80-100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
G.发酵:取过滤后的马基莓汁80-100重量份、糖液80-300重量份、中药汁4-8重量份,混合搅拌均匀,加入白酒酒母1-2重量份,密封静置发酵,待酒精度为0.5-1%重量比时,结束发酵;
H.均质:将发酵好的混合中药马基莓汁倒入不锈钢夹层锅中搅拌均匀,加热至60-80℃,含糖量控制在10-18%,酸度控制在0.8-1.5%,再放入高压均质机均质两次,使果肉微粒均匀悬浮于果汁中;
I.真空脱气:待均质后的果汁降温至40-50℃,倒入真空容器中进行脱气,使果汁呈微雾状喷出而脱气;
J.杀菌、灌装:将果汁迅速加热至85-95℃,保持50-60秒,再迅速分装入消毒的设备中,趁热密封,倒罐1-2分钟,再通过迅速分段冷却至30-35℃,制得成品马基莓汁;
K.检验、贮存:将检验合格的成品马基莓汁贮存于阴凉、干燥、通风处。
本发明所述步骤F中一定比例的中药为以下原料重量比:山禾串25-35%、石斛35-45%、牛膝30-40%。
本发明所述步骤H中高压均质机一般采用100-200公斤/平方厘米的均质机。
本发明所述步骤J中温水喷淋冷却温水的温度可分段设置为65-75℃、45-55℃、30-40℃。
本发明所述步骤J中灌装容器指的是玻璃瓶或金属容器。
本发明所述果汁也可不添加糖液,制成高浓度的马基莓汁。
本发明的作用机理:
马基莓,润肺生津、去燥利水;山禾串,清热利咽、解毒敛疮;石斛,益胃生津、滋阴清热;牛膝,补肝益肾、强筋壮骨。利用以上四味中药相互配伍,协同生效,通过肝的升发,脾的健运,促进肺的肃降,固达清热利烟、润肺生津的功效。
本发明以马基莓为原料,同时添加山禾串、石斛、牛膝,制作出一种马基莓保健果汁。其充分利用马基莓的营养价值,与中药相互配伍,协同增效,具有清热利烟、润肺生津的功效。发明中,采用了白酒酒母初发酵,成品中彻底祛除了原料固有的涩味,并通过后续加热,去除了发酵形成的酒精,成品中不含酒精,具有特殊风味,制得的成品香甜可口,营养丰富,保健功能突出,长期食用可明显改善因长年吸烟引起的咽喉肿痛人群的不适。其制作工艺简单,易于实现,符合当前市场发展需要,前景广阔。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种马基莓保健果汁,采用以下步骤制作:
A.马基莓预处理:取表皮完整、成熟的马基莓,放入洗涤槽,用流动清水清洗干净;
B.破碎、压榨:洗净的马基莓放入破碎机进行破碎,再放入连续螺旋压榨机压榨取汁,制得马基莓汁; C.澄清过滤:将马基莓汁泵入密闭的管式热交换器加热至82℃,再迅速冷却,直至澄清,制得澄清的马基莓汁;
D.过滤:将澄清的马基莓汁,倒入带有80目网筛的过滤设备进行过滤,使不溶性固形物含量降至10-20%;
E.糖液制作:取适量砂糖、砂糖重4倍的水、0.5%的柠檬酸、0.2%的维生素C,充分混合均匀,倒入不锈钢夹层锅中煮沸,再通过180目的网筛进行过滤,制得糖液;
F.中药材预处理:按重量比例取中药材山禾串28%、石斛40%、牛膝32%,加入原料中药材重10倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,再放入装有80目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
G.发酵:取过滤后的马基莓汁100kg、糖液200kg、中药汁6kg,混合搅拌均匀,加入白酒酒母1.2kg,密封静置发酵,待酒精度为0.7%重量比时,结束发酵;
H.均质:将发酵好的混合中药马基莓汁倒入不锈钢夹层锅中搅拌均匀,加热至70℃,含糖量控制在15%,酸度控制在1.2%,再放入高压均质机均质两次,使果肉微粒均匀悬浮于果汁中;
I.真空脱气:待均质后的果汁降温至45℃,倒入真空容器中进行脱气,使果汁呈微雾状喷出而脱气;
J.杀菌、灌装:将果汁迅速加热至90℃,保持55秒,再迅速分装入消毒的设备中,趁热密封,倒罐1分钟,再通过迅速分段冷却至30℃,制得成品马基莓汁;
K.检验、贮存:将检验合格的成品马基莓汁贮存于阴凉、干燥、通风处。
本发明实施例1经14位长年吸烟引起的咽喉肿痛的人群,连续食用10天,每日100克,症状明显缓解人数为8人,有效率为57.14%;连续食用20天,每日100克,症状明显缓解人数为10人,有效率为71.43%。
实施例2,一种马基莓保健果汁,采用以下步骤制作:
A.马基莓预处理:取表皮完整、成熟的马基莓,放入洗涤槽,用流动清水清洗干净;
B.破碎、压榨:洗净的马基莓放入破碎机进行破碎,再放入连续螺旋压榨机压榨取汁,制得马基莓汁; C.澄清过滤:将马基莓汁泵入密闭的管式热交换器加热至83℃,再迅速冷却,直至澄清,制得澄清的马基莓汁;
D.过滤:将澄清的马基莓汁,倒入带有100目网筛的过滤设备进行过滤,使不溶性固形物含量降至10-20%;
E.糖液制作:取适量砂糖、砂糖重5倍的水、0.6%的柠檬酸、0.25%的维生素C,充分混合均匀,倒入不锈钢夹层锅中煮沸,再通过200目的网筛进行过滤,制得糖液;
F.中药材预处理:按重量比例取中药材山禾串15%、石斛18%、牛膝14%、百合20%、奶浆参15%、橙耳18%,加入原料中药材重13倍的水,浸泡2.5小时,再煎煮45分钟,后连同煎煮液一起,再放入装有100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
G.发酵:取过滤后的马基莓汁200kg、糖液250kg、中药汁10kg,混合搅拌均匀,加入白酒酒母3kg,密封静置发酵,待酒精度为0.7%重量比时,结束发酵;
H.均质:将发酵好的混合中药马基莓汁倒入不锈钢夹层锅中搅拌均匀,加热至65℃,含糖量控制在14%,酸度控制在1%,再放入高压均质机均质两次,使果肉微粒均匀悬浮于果汁中;
I.真空脱气:待均质后的果汁降温至42℃,倒入真空容器中进行脱气,使果汁呈微雾状喷出而脱气;
J.杀菌、灌装:将果汁迅速加热至88℃,保持55秒,再迅速分装入消毒的设备中,趁热密封,倒罐2分钟,再通过迅速分段冷却至32℃,制得成品马基莓汁;
K.检验、贮存:将检验合格的成品马基莓汁贮存于阴凉、干燥、通风处。
百合,多年生草本植物,鳞茎球形,淡白色,先端常开放如莲座状,由多数肉质肥厚、卵匙形的鳞片聚合而成。百合鲜食干用均可,其含有蛋白质21.29%、脂肪12.43%、还原糖11.47%、淀粉1.61%,及钙、磷、铁、每百克含1.443毫克维生素B、21.2毫克维生素C等营养素外,还含有一些特殊的营养成分,如秋水仙碱等多种生物碱。百合味甘、微苦,性微寒,归心、肺经,具有养阴润肺、清心安神的功效,主治阴虚久嗽、痰中带血、热病后期、余热未清、或情志不遂所致的虚烦惊悸、失眠多梦、精神恍惚、痈肿、湿疮。
奶浆参,为菊科植物奶浆柴胡的根,秋、冬季采挖,洗净,切片,晒干。奶浆参味苦、甘,性温,归脾、肾经,具有补益肝肾、健脾利湿的功效,主要用于治疗头晕目眩、腰膝酸软、水肿、带下疳积、缺乳。
橙耳是银耳属下的一个种,是一种营养丰富的珍贵滋补品,橙耳含有丰富的蛋白质、脂肪、碳水化合物、纤维素及14种氨基酸,其中含有6种人体必需氨基酸和一种稀有氨基酸。夏、秋季采,洗净,晒干。橙耳味甘、淡,性平,具有健胃消食、滋润强壮、清肺益气、补血活血等功效,主治食欲不振、脾虚久泻。
本发明实施例2的作用机理:
马基莓,润肺生津、去燥利水;山禾串,清热利咽、解毒敛疮;石斛,益胃生津、滋阴清热;牛膝,补肝益肾、强筋壮骨;百合,养阴润肺、清心安神;奶浆参,补益肝肾、健脾利湿;橙耳,健胃消食、滋润强壮。利用以上七味中药相互配伍,协同生效,通过肝的升发,脾的健运,促进肺的肃降,固达清热利烟、润肺生津的功效。
本发明实施例2经19位长年吸烟引起的咽喉肿痛的人群,连续食用10天,每日100克,症状明显缓解人数为13人,有效率为68.42%;连续食用20天,每日100克,症状明显缓解人数为15人,有效率为78.95%。
实施例3,一种马基莓保健果汁,采用以下步骤制作:
A.马基莓预处理:取表皮完整、成熟的马基莓,放入洗涤槽,用流动清水清洗干净;
B.破碎、压榨:洗净的马基莓放入破碎机进行破碎,再放入连续螺旋压榨机压榨取汁,制得马基莓汁; C.澄清过滤:将马基莓汁泵入密闭的管式热交换器加热至84℃,再迅速冷却,直至澄清,制得澄清的马基莓汁;
D.过滤:将澄清的马基莓汁,倒入带有100目网筛的过滤设备进行过滤,使不溶性固形物含量降至15%;
E.中药材预处理:按重量比例取中药材山禾串10%、石斛15%、牛膝12%、百合12%、奶浆参13%、橙耳12%、金丝桃果14%、稻芽12%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,再放入装有100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
F.发酵:取过滤后的马基莓汁500kg、中药汁30kg,混合搅拌均匀,加入白酒酒母6kg,密封静置发酵,待酒精度为0.8%重量比时,结束发酵;
G.均质:将发酵好的混合中药马基莓汁倒入不锈钢夹层锅中搅拌均匀,加热至75℃,含糖量控制在15%,酸度控制在1%,再放入高压均质机均质两次,使果肉微粒均匀悬浮于果汁中;
H.真空脱气:待均质后的果汁降温至47℃,倒入真空容器中进行脱气,使果汁呈微雾状喷出而脱气;
I.杀菌、灌装:将果汁迅速加热至92℃,保持60秒,再迅速分装入消毒的设备中,趁热密封,倒罐2分钟,再通过迅速分段冷却至33℃,制得成品马基莓汁;
I.检验、贮存:将检验合格的成品马基莓汁贮存于阴凉、干燥、通风处。
金丝桃果为金丝桃的果实,藤黄科金丝桃属的一个物种,秋季果熟时采摘,鲜用或晒干。金丝桃果味甘,性凉,具有润肺止咳的功效,主治虚热咳嗽、百日咳。
稻芽,为禾本科植物稻的成熟果实经发芽干燥的炮制加工品。将稻谷用水浸泡后,保持适宜的温、湿度,待须根长至约1cm时,干燥。呈扁长椭圆形,两端略尖,外稃黄色,有白色细茸毛,质硬,断面白色,粉性。稻芽味甘,性温,归脾、胃经,具有消食和中、健脾开胃的功效,常用于食积不消、腹胀口臭、脾胃虚弱、不饥食少。
本发明实施例3的作用机理:
马基莓,润肺生津、去燥利水;山禾串,清热利咽、解毒敛疮;石斛,益胃生津、滋阴清热;牛膝,补肝益肾、强筋壮骨;百合,养阴润肺、清心安神;奶浆参,补益肝肾、健脾利湿;橙耳,健胃消食、滋润强壮;金丝桃果,润肺止咳;稻芽,消食和中、健脾开胃。利用以上九味中药相互配伍,协同生效,通过肝的升发,脾的健运,促进肺的肃降,固达清热利烟、润肺生津的功效。
本发明实施例3经23位长年吸烟引起的咽喉肿痛的人群,连续食用10天,每日100克,症状明显缓解人数为18人,有效率为78.26%;连续食用20天,每日100克,症状明显缓解人数为21人,有效率为91.3%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (6)
1.一种马基莓保健果汁,其特征在于,采用以下步骤制作:
A.马基莓预处理:取表皮完整、成熟的马基莓,放入洗涤槽,用流动清水清洗干净;
B.破碎、压榨:洗净的马基莓放入破碎机进行破碎,再放入连续螺旋压榨机压榨取汁,制得马基莓汁; C.澄清过滤:将马基莓汁泵入密闭的管式热交换器加热至80-85℃,再迅速冷却,直至澄清,制得澄清的马基莓汁;
D.过滤:将澄清的马基莓汁,倒入带有60-100目网筛的过滤设备进行过滤,使不溶性固形物含量降至10-20%;
E.糖液制作:取适量砂糖、砂糖重3-5倍的水、0.4-0.6%的柠檬酸、0.1-0.3%的维生素C,充分混合均匀,倒入不锈钢夹层锅中煮沸,再通过160-200目的网筛进行过滤,制得糖液;
F.中药材预处理:按一定比例取中药材山禾串、石斛、牛膝,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,可再放入装有80-100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
G.发酵:取过滤后的马基莓汁80-100重量份、糖液80-300重量份、中药汁4-8重量份,混合搅拌均匀,加入白酒酒母1-2重量份,密封静置发酵,待酒精度为0.5-1%重量比时,结束发酵;
H.均质:将发酵好的混合中药马基莓汁倒入不锈钢夹层锅中搅拌均匀,加热至60-80℃,含糖量控制在10-18%,酸度控制在0.8-1.5%,再放入高压均质机均质两次,使果肉微粒均匀悬浮于果汁中;
I.真空脱气:待均质后的果汁降温至40-50℃,倒入真空容器中进行脱气,使果汁呈微雾状喷出而脱气;
J.杀菌、灌装:将果汁迅速加热至85-95℃,保持50-60秒,再迅速分装入消毒的设备中,趁热密封,可倒罐1-2分钟,再通过迅速分段冷却至30-35℃,制得成品马基莓汁;
K.检验、贮存:将检验合格的成品马基莓汁贮存于阴凉、干燥、通风处。
2.根据权利要求1所述的一种马基莓保健果汁,其特征在于:所述步骤F中一定比例的中药为以下原料重量比:山禾串25-35%、石斛35-45%、牛膝30-40%。
3.根据权利要求1所述的一种马基莓保健果汁,其特征在于:所述步骤H中高压均质机一般采用100-200公斤/平方厘米的均质机。
4.根据权利要求1所述的一种马基莓保健果汁,其特征在于:所述步骤J中温水喷淋冷却温水的温度可分段设置为65-75℃、45-55℃、30-40℃。
5.根据权利要求1所述的一种马基莓保健果汁,其特征在于:所述步骤J中灌装容器指的是玻璃瓶或金属容器。
6.根据权利要求1所述的一种马基莓保健果汁,其特征在于:所述果汁也可不添加糖液,制成高浓度的马基莓汁。
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CN105231200A (zh) * | 2015-09-28 | 2016-01-13 | 山东鑫源实业集团有限公司 | 一种椹莓果汁及其制备方法 |
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