CN106418063A - 一种罗汉果茅根菊花饮料的工艺与配方 - Google Patents
一种罗汉果茅根菊花饮料的工艺与配方 Download PDFInfo
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Abstract
本发明公开一种罗汉果茅根菊花饮料的工艺与配方,由白茅根、罗汉果、菊花、冰糖、甘草、苹果酸、乙基麦芽酚、D‑葡萄糖‑&‑内酯、水组成;其工艺流程:将白茅根清洗、切断、破碎、加水煮沸、浸提、过滤、滤液、澄清、过滤、得白茅根汁,再对菊花清洗、加水煮沸、加入D‑葡萄糖‑&‑内酯、保温浸提、过滤、滤液、澄清,得菊花汁,以及对罗汉果清洗、破碎、浸润、加水煮沸、加入D‑葡萄糖‑&‑内酯、热水浸提、过滤、滤液、澄清,得罗汉果汁;然后把白茅根汁、菊花汁、罗汉果汁进行混合调配、澄清、过滤、冷冻、过滤、灌装、杀菌、检验、成品;工艺流程中的每一步骤要制定具体的操作要点,检查产品质量。
Description
技术领域
本发明涉及保健食品领域,尤指一种罗汉果茅根菊花饮料的工艺与配方。
背景技术
随着社会的进步,人们生活水平的不断提高,必然伴随着对生命的重视和对健康长寿的追求,另一方面,在社会文明进步的同时,也给人类带来生存环境的污染;此外,高度紧张的工作节奏、过度精细的食品等因素也造成某些疾病发病率的上升。因此,人们不断地在寻求能有效防御疾病、延年益寿、促进健康的保健食品。中草药保健食品,在我国有着悠久的历史,中华药药膳和中华传统保健饮食有几千年积累起来的经验和实践,这是国内外人士所一致认可的。
中草药系列保健品使用人群较为广泛。可用于健康者、作为增强体质,抵御疾病的保健品,更可用于亚健康者、作为调节机体平衡失调所引起的种种不适而恢复健康状态,还可用于患有疾病者作为辅助康复用品。由此可见,一个中草药保健食品,只有经过现代化实验手段证明具有明确的功能,才能被广大消费者所接受,产品才有生命力。也就是说首先要具有科学的有效性、然后才有可能具有被广泛认同,广泛使用的普及性。
罗汉果为葫芦科植物,以个大、完整、摇之不响、色黄褐者为佳。罗汉果性味甘凉,归肺、大肠经,含有多种维生素和多种微量元素。罗汉果含有的甜物质,其甜度比食糖约高300倍,是糖尿病人理想的食用甜剂。用于伤风感冒、咳嗽多痰、胃热便秘、慢性喉炎、慢性气管炎等。
茅根又名茅草、白茅草、白茅根,为禾本科茅根属多年生草本植物。茅根味甘苦,性寒,无毒,入肺经、胃经、小肠经。用于吐血,尿血,热淋,水肿,黄疸,小便不利,热病烦渴,胃热呕哕,咳嗽。
菊花为菊科植物。菊花性味甘苦凉,归脾、肺、肝、肾经。具有疏风、清热、明目、解毒的功效。用于头痛、眩晕、目赤、心胸烦热、疔疮、肿痛等。
现有技术中,罗汉果茅根菊花饮料已有生产,但不同配方、工艺方法,保健效果也不相同。
发明内容
罗汉果茅根菊花饮料确有保健作用、方便人们食用,本发明提供一种罗汉果茅根菊花饮料的工艺与配方,具有止渴定喘、解热抗痨、凉血止血、清热解暑、疏风、清热、明目的功效。
本发明的技术方案:
一种罗汉果茅根菊花饮料的工艺与配方,配方:白茅根、罗汉果、菊花、冰糖、甘草、苹果酸、乙基麦芽酚、D-葡萄糖-&-内酯、水组成。
工艺流程
操作要点
①茅根汁的提取
白茅根→清洗→切断→破碎→加水煮沸→浸提→过滤→滤液→澄清→过滤→白茅根汁。
选乳白色鲜嫩的白茅根,去衣洗净,切成2-3cm长,加水15倍,煮沸后90℃保温浸提3h,压榨过滤取汁,静置澄清,过滤取上白茅根汁。
②菊花汁的提取
菊花→选择→清洗→加水煮沸→加入D-葡萄糖-&-内酯→保温浸提→过滤→滤液→澄清→菊花汁。
按以上工艺,菊花加水30倍,加微量抗氧化剂,煮沸后90℃保温浸提45min,过滤、澄清取菊花汁。
③罗汉果汁的提取
罗汉果→清洗→破碎→浸润→加水煮沸→加入D-葡萄糖-&-内酯→热水浸提→过滤→滤液→澄清→罗汉果汁。
按以上工艺,罗汉果破碎,加抗氧化剂,加水50倍,煮沸后85℃恒温浸提2h,过滤、澄清取罗汉果汁。
④混合调配:将茅根汁、菊花汁、罗汉果汁混合配汁,补加冰糖、苹果酸、甘草汁、乙基麦芽酚、D-葡萄糖-&-内酯,静置澄清,过滤取液,调整合适的糖酸比和风味。
⑤灌装、杀菌、冷却、检验:灌装后,采用10min-20min-10min/100℃法杀菌,冷却、检验,得成品,产品保期达半年。
产品质量指标
①感官指标:成品色金黄,透明清亮,香气柔和,酸甜适度,清凉爽口,风格典型。
②理化指标:可溶性固形物4.5%,糖度4.1%,酸度0.07%。
③微生物指标:细菌总数≤35个/ml,大肠菌数≤3个/100ml,不得检出致病菌。
本发明的有益效果:罗汉果茅根菊花饮料具有止嗽定喘、清热疏风、明目的功效;用于伤风感冒、热病烦渴、咳嗽烦渴、咳嗽多痰、心胸烦热等病症。
具体实施方式
下面结合实施例对本发明作进一步说明:
一种罗汉果茅根菊花饮料的工艺与配方,配方:白茅根、罗汉果、菊花、冰糖、甘草、苹果酸、乙基麦芽酚、D-葡萄糖-&-内酯、水组成。
工艺流程
操作要点
①茅根汁的提取
白茅根→清洗→切断→破碎→加水煮沸→浸提→过滤→滤液→澄清→过滤→白茅根汁。
选乳白色鲜嫩的白茅根,去衣洗净,切成2-3cm长,加水15倍,煮沸后90℃保温浸提3h,压榨过滤取汁,静置澄清,过滤取上白茅根汁。
②菊花汁的提取
菊花→选择→清洗→加水煮沸→加入D-葡萄糖-&-内酯→保温浸提→过滤→滤液→澄清→菊花汁。
按以上工艺,菊花加水30倍,加微量抗氧化剂,煮沸后90℃保温浸提45min,过滤、澄清取菊花汁。
③罗汉果汁的提取
罗汉果→清洗→破碎→浸润→加水煮沸→加入D-葡萄糖-&-内酯→热水浸提→过滤→滤液→澄清→罗汉果汁。
按以上工艺,罗汉果破碎,加抗氧化剂,加水50倍,煮沸后85℃恒温浸提2h,过滤、澄清取罗汉果汁。
④混合调配:将茅根汁、菊花汁、罗汉果汁混合配汁,补加冰糖、苹果酸、甘草汁、乙基麦芽酚、D-葡萄糖-&-内酯,静置澄清,过滤取液,调整合适的糖酸比和风味。
⑤灌装、杀菌、冷却、检验:灌装后,采用10min-20min-10min/100℃法杀菌,冷却、检验,得成品,产品保期达半年。
产品质量
①感官指标:成品色金黄,透明清亮,香气柔和,酸甜适度,清凉爽口,风格典型。
②理化指标:可溶性固形物4.5%,糖度4.1%,酸度0.07%。
③微生物指标:细菌总数≤35个/ml,大肠菌数≤3个/100ml,不得检出致病菌。
Claims (1)
1.一种罗汉果茅根菊花饮料的工艺与配方,包括白茅根、罗汉果、菊花、冰糖、甘草、苹果酸、乙基麦芽酚、D-葡萄糖-&-内酯、水,其特征在于:配方、工艺流程、操作要点、产品质量,具体操作要求如下:
(1)配方:白茅根、罗汉果、菊花、冰糖、甘草、苹果酸、乙基麦芽酚、D-葡萄糖-&-内酯、水;
(2)工艺流程
(3)操作要点
①茅根汁的提取
白茅根→清洗→切断→破碎→加水煮沸→浸提→过滤→滤液→澄清→过滤→白茅根汁;
选乳白色鲜嫩的白茅根,去衣洗净,切成2-3cm长,加水15倍,煮沸后90℃保温浸提3h,压榨过滤取汁,静置澄清,过滤取上白茅根汁;
②菊花汁的提取
菊花→选择→清洗→加水煮沸→加入D-葡萄糖-&-内酯→保温浸提→过滤→滤液→澄清→菊花汁;
按以上工艺,菊花加水30倍,加微量抗氧化剂,煮沸后90℃保温浸提45min,过滤、澄清取菊花汁;
③罗汉果汁的提取
罗汉果→清洗→破碎→浸润→加水煮沸→加入D-葡萄糖-&-内酯→热水浸提→过滤→滤液→澄清→罗汉果汁;
按以上工艺,罗汉果破碎,加抗氧化剂,加水50倍,煮沸后85℃恒温浸提2h,过滤、澄清取罗汉果汁;
④混合调配:将茅根汁、菊花汁、罗汉果汁混合配汁,补加冰糖、苹果酸、甘草汁、乙基麦芽酚、D-葡萄糖-&-内酯,静置澄清,过滤取液,调整合适的糖酸比和风味;
⑤灌装、杀菌、冷却、检验:灌装后,采用10min-20min-10min/100℃法杀菌,冷却、检验,得成品,产品保期达半年;
(4)产品质量
①感官指标:成品色金黄,透明清亮,香气柔和,酸甜适度,清凉爽口,风格典型;
②理化指标:可溶性固形物4.5%,糖度4.1%,酸度0.07%;
③微生物指标:细菌总数≤35个/ml,大肠菌数≤3个/100ml,不得检出致病菌。
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CN109287909A (zh) * | 2018-10-17 | 2019-02-01 | 益阳龙果饮料有限公司 | 罗汉果植物功能性饮料及其制备方法 |
CN112450343A (zh) * | 2020-12-01 | 2021-03-09 | 湖南康琪壹佰生物科技有限公司 | 一种增强免疫力的保健饮品及其制备方法 |
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Cited By (3)
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CN109287909A (zh) * | 2018-10-17 | 2019-02-01 | 益阳龙果饮料有限公司 | 罗汉果植物功能性饮料及其制备方法 |
CN109287909B (zh) * | 2018-10-17 | 2023-09-08 | 益阳龙果饮料有限公司 | 罗汉果植物功能性饮料及其制备方法 |
CN112450343A (zh) * | 2020-12-01 | 2021-03-09 | 湖南康琪壹佰生物科技有限公司 | 一种增强免疫力的保健饮品及其制备方法 |
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