CN106509523A - 鹿胶饮料 - Google Patents
鹿胶饮料 Download PDFInfo
- Publication number
- CN106509523A CN106509523A CN201610884216.8A CN201610884216A CN106509523A CN 106509523 A CN106509523 A CN 106509523A CN 201610884216 A CN201610884216 A CN 201610884216A CN 106509523 A CN106509523 A CN 106509523A
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- Prior art keywords
- juice
- water
- skin glue
- pure water
- fructus
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- A—HUMAN NECESSITIES
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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
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Abstract
本发明涉及一种鹿胶饮料，及其制备工艺，属于营养价值高的食品，特别是采用经过熬制的鹿皮胶为原料，配以红枣，枸杞，生姜等辅料生产一种富含多种营养物质的饮料。经过洗净、脱核，打浆、浸提，过滤、在混合果汁中加入一定比例的用温水溶解的冰糖蜂蜜和烊化的鹿皮胶溶液，搅拌均匀再进行均质、灭菌、灌装即制成鹿皮胶饮料。本产品既能消暑解渴，又具有提高机体免疫力，补气补血，美容养颜，抗疲劳，延缓衰老等多种功能。
Description
技术领域：本发明涉及一种鹿胶饮料，及其制备工艺，特别是加入富含营养烊化后的鹿皮胶并配以多种补气补血，增加免疫力的食材(大枣，生姜，枸杞等)，生产鹿胶饮料产品及其制备工艺。属食用品领域。
背景技术：鹿皮胶是以梅花鹿或马鹿的皮为原料加工精制而成。鹿皮胶含有丰富的蛋白质多肽、微量元素和多种氨基酸，包括8种必需氨基酸，其中以甘氨酸、脯氨酸和谷氨酸含量最多；并将鹿皮胶的氨基酸组成与阿胶进行对比，结果显示二者基本一致。鹿皮胶中含有21种人体所需微量元素，其中以锌、锗、硒等含量最高。微量元素可与人体内蛋白质等结合，形成酶、激素、维生素等大分子，发挥着重要的生理生化功能。鹿皮胶一般呈棕红色，质地硬而脆，断面光亮，对光照视呈半透明，有鹿皮胶的特有香气，研究表明鹿皮胶具有滋阴润燥，补血止血功效，用于燥咳、体虚无力、贫血、劳瘦等症，能显著地提高动物的免疫功能，具有较强的抗疲劳功能，是一种上等的营养补品。
我国现有胶类产品主要以膏状，块状为主，生产工艺简单易行，但食用不便，口感欠佳，限制了胶类产品(阿胶，鹿皮胶)的发展，开发方便易食用的鹿皮胶饮料既有利于消费者食用鹿产品提高自身免疫力，又可以大大促进鹿产品的发展，拓宽鹿副产品的发展方向。
发明内容：本发明目的是开发一种鹿胶饮料，特别是加入适量鹿皮胶，不仅可以具有酸甜清香的口感还具有极高的营养价值，补气补血，美白，缓解疲劳，提高免疫力，满足现代人营养健康的需求。
本发明的另一目的在于提供上述鹿胶饮料的制备方法。
本发明原辅料配比(按重量百分比计)如下：
鹿皮胶：0.5％-2.85％
红枣：2.5％-9.5％
枸杞(干)：0.85％-3.5％
生姜：0.1％-1.2％
山楂干：0.5％-2.5％
冰糖：0.5％-3.5％
蜂蜜：0.5％-2.5％
稳定剂：0.02％-0.08％
其余为纯净水。
所述的鹿胶饮料制备方法，包括如下步骤：
(1)鹿皮胶溶液的制备：将鹿皮胶用其质量5倍的纯净水在80℃的水浴锅中烊化溶解，然后将完全溶解的鹿皮胶过滤，得鹿皮胶溶液；
(2)红枣汁的制备：将红枣去杂洗干净，加其重量7-8倍的纯净水在温度75-85℃，预煮20min，然后去除枣核，将红枣和预煮水一起用筛孔直径1mm的打浆机打浆，并取得浆液，将打浆后的红枣浆盛于容器中，并置于恒温水浴锅中进行保温浸提，温度70-80℃，浸提3h，后降温至40-50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h。四层纱布过滤，得滤液。将取得的滤液通过离心机(3000r/min)离心，除去残渣，澄清，定容至原有浸提倍数，所得的红枣汁备用；
(3)枸杞汁的制备：将枸杞挑选去杂，用清水清洗干净，加7-10倍纯净水80-90℃浸提2次，每次1h，合并提取液，降温至30～50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h。过滤，定容至原有浸提倍数，得枸杞汁备用；
(4)姜汁的制备：挑选品质较好、无腐烂变质的鲜姜，将选取的生姜表面冲洗干净，刮去姜皮并将不合格的部分切除，浸泡于净水中备用，再用不锈钢刀将姜切成薄片，将切好的姜薄片放入水果榨汁机，加其重量3-5倍的90℃的纯净水进行打浆，榨出的姜汁用200目网筛或滤布过滤，将滤渣投入2倍于姜重的90℃的热水中，水浴温度控制在75℃～80℃，进一步浸提2h，进行第2次过滤，将第2次滤渣以同样的方法再浸提1h，再过滤，同时每次加入0.03-0.05％的柠檬酸进行护色；将以上3次制取的姜汁混合，定容至原有浸提倍数，即为制得的姜汁；
(5)山楂汁的制备：将山楂干去杂洗干净，置于60-70℃的温水中预煮20min，后加入8-10倍的纯净水进行打浆，将混合液置于80-90℃水浴中浸提3h，同时加入0.03-0.05％的柠檬酸进行护色，过滤，定容至原有浸提倍数，制得山楂汁；
(6)蜂蜜，冰糖溶液的制备：将蜂蜜，冰糖溶于其重量5-7倍的纯净水中，过滤备用；
(7)将鹿皮胶溶液、枣汁、枸杞汁或生姜汁、山楂汁、冰糖、蜂蜜溶液按比例混合，搅拌均匀，按配方称取稳定剂，用温水溶解，然后加入上述混合溶液中，补足纯净水，搅拌均匀，过滤，4000r/min匀浆3min，后4500r/min，离心10min，去除沉淀；
(8)将步骤(7)制得溶液在20MPa-40MPa，下均质2次：
(9)经130～140℃，10～30s，超高温瞬时杀菌，灌装，封口，然后80-95℃下二次杀菌30-40min，冷却，检验，包装，即得。
红枣，别名干枣、大枣，为鼠李科植物枣的成熟果实(Ziziphus jujuba Mill)，其根、树皮、叶、果实亦供药用。据《神农本草经》记载，红枣味甘、性平、无毒，缓和药性，久服轻身延年益寿。枣有“天然维生素丸”之美誉。现代研究表明，红枣含有丰富的蛋白质、糖类、有机酸、脂肪、多种氨基酸、维生素、微量元素、环腺苷酸及生物碱、皂甙、黄酮等营养成份。试验证明，红枣可用于防治肝炎、肺结核、妇女更年期综合症等，对体质虚弱者尤为适宜。
枸杞为茄科植物枸杞之成熟果实，别名西枸杞、白刺、山枸杞、白疙针、又名狗奶子根。枸杞在祖国的传统医学中具有重要的地位，其药用价值备受历代医家的推崇。《本草纲目》记载：“枸杞，补肾生精，养肝，明目，坚精骨，去疲劳，易颜色，变白，明目安神，令人长寿。”枸杞有滋补肝肾，明目，益面色，长肌肉，坚筋骨之功效。久服有延年益寿，延缓衰老之效果。“治肝肾阴亏，腰膝酸软，头晕，目眩，目昏多泪，虚劳咳嗽，消渴，遗精。”等。现代研究表明，枸杞子营养成分非常丰富，每百克枸杞果中含粗蛋白4.49克，粗脂肪2.33克，碳水化合物9.12克，类胡萝卜素96毫克，硫胺素0.053毫克，核黄素0.137毫克，抗坏血酸19.8毫克，甜菜碱0.26毫克，还含有丰富的钾、钠、钙、镁、铁、铜、锰、锌等元素，以及22种氨基酸和多种维生素。枸杞多糖是枸杞具有许多药理作用的重要的功能因子之一。研究表明，枸杞多糖具有免疫调节，降血糖，降血脂，延缓衰老，抗疲劳，显著延长动物缺氧条件下及辐射条件下的存活时间等多种功效。
生姜系姜科姜属植物的根茎，其化学组成成分丰富。目前，研究确认的化学成分达200余种，其中蛋白质占1.4％，脂肪0.7％，糖类8.5％，生姜中的活性成分主要包括姜酚、黄酮类和精油等。据《神农本草经》记载，生姜可“归五脏，除风邪寒热、伤寒头痛鼻塞、咳逆七气；止呕吐。去痰下气”。中医认为，红枣与生姜配伍合用，能健胃安神、散寒止吐、健身防病。
山楂，蔷薇科山楂属植物，含有丰富的营养物质，是原卫生部批准的药食两用中药，广泛应用于普通食品和保健食品中。山楂中含有丰富的黄酮类化合物，黄酮是一种很强的抗氧化剂，可以有效清除体内的氧自由基。木糖醇是一种功能性甜味剂，不需要胰岛素就能透入细胞，不会引起血糖升高，是最适合于糖尿病患者食用的营养型食糖替代品。番茄红素是植物中所含的一种天然色素。主要存在于茄科植物西红柿的成熟果实中。它是目前在自然界的植物中被发现的最强的抗氧化剂之一。
蜂蜜在饮料中作为甜昧剂，其甜味纯正、芳香适口，优于其它天然的或人工制造的甜味剂。蜂蜜中含有丰富的营养成份，含有75％的葡萄糖、果糖，并含蛋白质、有机酸、10种维生素、11种矿物质、酯类及芳香物质，集百花之精华，具有营养心肌、保护肝脏、滋润肠胃、降低血压、防止血管硬化及美容等作用，是药食兼用的滋补食品。
本发明以我国传统中医药学和现代健康理论为指导，选用鹿皮胶、红枣、枸杞、生姜、山楂为主要原料合理配伍，添加蜂蜜、冰糖等辅料，各原料均具有丰富的营养成分和广泛地保健作用，并被消费者认可，是集营养、保健、防病等多种功能于一体的一种新型复合饮料。本产品既能消暑解渴，又具有提高机体免疫力，补气补血，美容养颜，抗疲劳，延缓衰老等多种功能。
具体实施方式：
实施例1：
原料配比(按重量计)：鹿皮胶1.25％、红枣5.85％、枸杞1.95％、山楂干1.56％、冰糖3.12％、其余为纯净水。
所述鹿胶饮料的制备方法：
(1)鹿皮胶溶液的制备：将鹿皮胶用其质量5倍的纯净水在80℃的水浴锅中烊化溶解，然后将完全溶解的鹿皮胶过滤。得鹿皮胶汁；
(2)红枣汁的制备：将红枣去杂洗干净，加其重量7-8倍的纯净水在温度75-85℃，预煮20min，然后去除枣核，将红枣和预煮水一起用筛孔直径1mm的打浆机打浆，并取得浆液，将打浆后的红枣浆盛于容器中，并置于恒温水浴锅中进行保温浸提，温度70-80℃，浸提3h，后降温至40-50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h。四层纱布过滤，得滤液。将取得的滤液通过离心机(3000r/min)离心，除去残渣，澄清，定容至原有浸提倍数，所得的红枣汁备用；
(3)枸杞汁的制备：将枸杞挑选去杂，用清水清洗干净，加7-10倍纯净水80-90℃浸提2次，每次1h，合并提取液，降温至30～50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h。过滤，定容至原有浸提倍数，得枸杞汁备用；
(4)山楂汁的制备：将山楂干去杂洗干净，置于60-70℃的温水中预煮20min，后加入8-10倍的纯净水进行打浆，将混合液置于80-90℃水浴中浸提3h，同时加入0.03-0.05％的柠檬酸进行护色，过滤，定容至原有浸提倍数，制得山楂汁；
(5)蜂蜜，冰糖溶液的制备：将蜂蜜，冰糖溶于其质量5-7倍的纯净水中，过滤备用；
(6)将鹿皮胶溶液、枣汁、枸杞汁、山楂汁、冰糖、蜂蜜按比例混合，搅拌均匀，按配方称取稳定剂，用温水溶解，然后加入上述混合溶液中，补足纯净水，搅拌均匀，过滤，4000r/min匀浆3min，后4500r/min，离心10min，去除沉淀；
(7)将步骤(6)制得溶液在20MPa-40MPa，下均质2次
(8)经130～140℃，10～30s，超高温瞬时杀菌，灌装，封口，然后80-95℃下二次杀菌30-40min，冷却，检验，包装，即得。
实施例2：
原料配比(按重量计)：大枣7.94％、生姜0.99％、山楂干1.98％、冰糖1.66％、蜂蜜1.94％、鹿皮胶1.11％、其余为纯净水。
所述鹿胶饮料的制备方法：
(1)鹿皮胶溶液的制备：将鹿皮胶用其质量5倍的纯净水在80℃的水浴锅中烊化溶解，然后将完全溶解的鹿皮胶过滤。得鹿皮胶汁；
(2)红枣汁的制备：将红枣去杂洗干净，加其重量7-8倍的纯净水在温度75-85℃，预煮20min，然后去除枣核，将红枣和预煮水一起用筛孔直径1mm的打浆机打浆，并取得浆液，将打浆后的红枣浆盛于容器中，并置于恒温水浴锅中进行保温浸提，温度70-80℃，浸提3h，后降温至40-50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h。四层纱布过滤，得滤液。将取得的滤液通过离心机(3000r/min)离心，除去残渣，澄清，定容至原有浸提倍数，所得的红枣汁备用；
(3)姜汁的制备：挑选品质较好、无腐烂变质的鲜姜，将选取的生姜表面冲洗干净，刮去姜皮并将不合格的部分切除，浸泡于净水中备用，再用不锈钢刀将姜切成薄片，将切好的姜薄片放入水果榨汁机，加其重量3-5倍的90℃的纯净水进行打浆，榨出的姜汁用200目网筛或滤布过滤，将滤渣投入2倍于姜重的90℃的热水中，水浴温度控制在75℃～80℃，进一步浸提2h，进行第2次过滤，将第2次滤渣以同样的方法再浸提1h，再过滤，同时每次加入0.03-0.05％的柠檬酸进行护色；将以上3次制取的姜汁混合，定容至原有浸提倍数，即为制得的姜汁；
(4)山楂汁的制备：将山楂干去杂洗干净，置于60-70℃的温水中预煮20min，后加入8-10倍的纯净水进行打浆，将混合液置于80-90℃水浴中浸提3h，同时加入0.03-0.05％的柠檬酸进行护色，过滤，定容至原有浸提倍数，制得山楂汁；
(5)蜂蜜，冰糖溶液的制备：将蜂蜜，冰糖溶于其质量5-7倍的纯净水中，过滤备用；
(6)将鹿皮胶溶液、枣汁、枸杞汁、山楂汁、冰糖、蜂蜜按比例混合，搅拌均匀，按配方称取稳定剂，用温水溶解，然后加入上述混合溶液中，补足纯净水，搅拌均匀，过滤，4000r/min匀浆3min，后4500r/min，离心10min，去除沉淀；
(7)将步骤(6)制得溶液在20MPa-40MPa，下均质2次
(8)经130～140℃，10～30s，超高温瞬时杀菌，灌装，封口，然后80-95℃下二次杀菌30-40min，冷却，检验，包装，即得。
以上所述仅为本发明的实施例，并不用于限制本发明。本发明可以有合适的更改和变化。凡在本发明的申请专利范围所作的同等变化和修饰，均应属于本发明专利涵盖的范围。
Claims (2)
1.一种添加了鹿皮胶具有补气补血功能的鹿胶饮料，其特征是由以下重量百分比的原料制成：
鹿皮胶：0.5％-2.85％
红枣：2.5％-9.5％
枸杞(干)：0.85％-3.5％
生姜：0.1％-1.2％
山楂干：0.5％-2.5％
冰糖：0.5％-3.5％
蜂蜜：0.5％-2.5％
稳定剂：0.02％-0.08％
其余为纯净水。
2.按照权利要求1所述的一种鹿胶饮料制备方法，其特征是包括如下步骤：
(1)鹿皮胶溶液的制备：将鹿皮胶用其质量5倍的纯净水在80℃的水浴锅中烊化溶解，然后将完全溶解的鹿皮胶过滤，得鹿皮胶溶液；
(2)红枣汁的制备：将红枣去杂洗干净，加其重量7-8倍的纯净水，在温度75-85℃预煮20min，然后去除枣核，将红枣和预煮水一起用筛孔直径1mm的打浆机打浆，并取得浆液，将打浆后的红枣浆盛于容器中，并置于恒温水浴锅中进行保温浸提，温度70-80℃，浸提3h，后降温至40-50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h，四层纱布过滤，得滤液，将取得的滤液通过离心机(3 000r/min)离心，除去残渣，澄清，定容至原有浸提倍数，所得的红枣汁备用；
(3)枸杞汁的制备：将枸杞挑选去杂，用清水清洗干净，加7-10倍纯净水80-90℃浸提2次，每次1h，合并提取液，降温至30～50℃，加入0.4g/L壳聚糖搅拌均匀，静置2-3h，过滤，定容至原有浸提倍数，得枸杞汁备用；
(4)姜汁的制备：挑选品质较好、无腐烂变质的鲜姜，将选取的生姜表面冲洗干净，刮去姜皮并将不合格的部分切除，浸泡于净水中备用，再用不锈钢刀将姜切成薄片，将切好的姜薄片放入水果榨汁机，加其重量3-5倍的90℃的纯净水进行打浆，榨出的姜汁用200目网筛或滤布过滤，将滤渣投入2倍于姜重的90℃的热水中，水浴温度控制在75℃～80℃，进一步浸提2h，进行第2次过滤，将第2次滤渣以同样的方法再浸提1h，再过滤，同时每次加入0.03-0.05％的柠檬酸进行护色；将以上3次制取的姜汁混合，定容至原有浸提倍数，即为制得的姜汁；
(5)山楂汁的制备：将山楂干去杂洗干净，置于60-70℃的温水中预煮20min，后加入8-10倍的纯净水进行打浆，将混合液置于80-90℃水浴中浸提3h，同时加入0.03-0.05％的柠檬酸进行护色，过滤，定容至原有浸提倍数，制得山楂汁；
(6)蜂蜜，冰糖溶液的制备：将蜂蜜，冰糖溶于其重量5-7倍的纯净水中，过滤备用；
(7)将鹿皮胶溶液、枣汁、枸杞汁或生姜汁、山楂汁、冰糖、蜂蜜溶液按比例混合，搅拌均匀，按配方称取稳定剂，用温水溶解，然后加入上述混合溶液中，补足纯净水，搅拌均匀，过滤，4000r/min匀浆3min，后4500r/min，离心10min，去除沉淀；
(8)将步骤(7)制得溶液在20MPa-40MPa，下均质2次：
(9)经130～140℃，10～30s，超高温瞬时杀菌，灌装，封口，然后80-95℃下二次杀菌30-40min，冷却，检验，包装，即得。
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| CN107156565A (zh) * | 2017-05-24 | 2017-09-15 | 浙江工商大学 | 一种铁皮石斛山楂饮料的生产方法 |
| CN107349332A (zh) * | 2017-07-19 | 2017-11-17 | 中国农业科学院特产研究所 | 一种鹿胶口服液及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156565A (zh) * | 2017-05-24 | 2017-09-15 | 浙江工商大学 | 一种铁皮石斛山楂饮料的生产方法 |
| CN107349332A (zh) * | 2017-07-19 | 2017-11-17 | 中国农业科学院特产研究所 | 一种鹿胶口服液及其制备方法 |
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