CN106578773A - 一种新型解酒饮料及其制备方法 - Google Patents
一种新型解酒饮料及其制备方法 Download PDFInfo
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- CN106578773A CN106578773A CN201710079410.3A CN201710079410A CN106578773A CN 106578773 A CN106578773 A CN 106578773A CN 201710079410 A CN201710079410 A CN 201710079410A CN 106578773 A CN106578773 A CN 106578773A
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- decomposing beverage
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Abstract
本发明公开了一种新型解酒饮料及其制备方法。该方法包括以下步骤:(1)制备葡萄汁和荸荠汁;(2)制备金银花粉末、甘草粉末和枳椇子粉末;(3)提取解酒成分;(4)微波灭菌;(5)有益菌发酵;(6)制备新型解酒饮料。本发明制备得到的新型解酒饮料,可有效提升解酒饮料的口感、解酒效果及其营养价值。
Description
技术领域
本发明属于保健技术领域,具体涉及一种新型解酒饮料及其制备方法。
背景技术
我国的白酒消费人群大约有3亿,每年白酒消费量在400万吨左右;白酒主要由乙醇和水组成,乙醇主要在消化道吸收,在肝脏代谢,在生理条件下,乙醇经乙醇脱氢酶转化为乙醛,再由乙醛脱羧酶转化为乙酸,最终转化为二氧化碳和水;资料显示,乙醇对人体消化系统、神经系统、骨骼系统、造血系统等都有一定毒性,并且乙醇代谢产生的乙醛对人体的伤害更大,首先过量乙醛刺激人体释放各种血管活性物质,引起患者面红耳赤、心率加速、体温上升等症状;其次乙醛还会伤及神经系统,导致心跳加快、恶心、头昏;此外,乙醛代谢还会诱发体内产生自由基,对肝脏等多个器官造成损伤,长期过量饮酒容易导致肝脏功能失调,引发酒精肝、脂肪肝、肝硬化,甚至导致肝癌,目前医学上对醉酒者多采用自行恢复、催吐、洗胃等治疗方法,给病人造成极大的痛苦。
目前市面上的解酒产品多为传统解酒药材的提取物(苦参、葛根、姜黄、人参),对产品的定位更加偏向药物,口感差,工序复杂,消费者认可度不高;同时存在工艺简单,解酒成分提取率低的问题,导致解酒效果不够理想,而且产品本身营养价值低,功能单一,极大的降低了人们的消费热情。
发明内容
针对现有技术中的上述不足,本发明提供一种新型解酒饮料及其制备方法,其有效解决了现有解酒饮料口感差、制备工艺复杂、营养价值低以及解酒效果不理想的问题。
为了解决上述技术问题,本发明采用的技术方案为:提供一种新型解酒饮料的制备方法,包括以下步骤:
(1)制备葡萄汁和荸荠汁;
(2)将金银花和甘草洗净,50~60℃干燥1~3h,再分别粉碎为粒径为50~60目的粉末;将枳椇子于65~80℃干燥1~2h,再超微粉碎为粒径为180~200目的粉末;
(3)将金银花粉末、甘草粉末和枳椇子粉末混合,向其中加入10~30倍重量的水,于300~400W的条件下微波浸提20~30min,过滤,再将滤渣重复浸提2~3次,合并所得滤液,浓缩,得提取液;
(4)向提取液中加入其体积5%~10%的糖,于600~850W的条件下,微波杀菌1~2min;
(5)向灭菌后的提取液中接种其体积1%~1.5%的有益菌,于40~45℃的条件下,发酵3~6h,得发酵液;
(6)将发酵液、葡萄汁和荸荠汁混合,再向其中加入维生素B和天然甜味剂,使维生素B浓度为0.05~0.15g/kg,然后均质30min,过滤,灭菌,得解酒饮料。
进一步地,步骤(3)中金银花粉末、甘草粉末和枳椇子的重量比为3~4:3~4:2~4。
进一步地,步骤(4)中糖包括葡萄糖和蔗糖;其中,葡萄糖和蔗糖的重量比为3:2。
进一步地,步骤(5)中有益菌包括嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌;其中,嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌的体积比为2:2:2:1:1。
进一步地,步骤(6)中发酵液、葡萄汁和荸荠汁的体积比为6~8:1~2:1~2。
进一步地,步骤(6)所述天然甜味剂包括甜菊糖、甜茶素、甘露醇以及木糖醇;其中,甜菊糖、甜茶素、甘露醇以及木糖醇的重量比为1:60:60:40:100~400。
上述制备方法制备得到的新型解酒饮料。
本发明的有益效果为:
1、金银花含有绿原酸、木犀草素-7-O-葡糖苷、挥发油、黄酮、皂苷、多糖和多酚化合物,药理学研究表明,金银花具有广泛生物学活性,如抗菌、抗氧化、解酒及保肝作用等。
2、枳椇子的主要化学成分为黄酮类包括山奈酚、洋芹素、杨梅黄素、槲皮素、双氢杨梅黄素,现代医学表明黄酮类物质具有降低心肌耗氧量、使冠状动脉和脑血管中血流量增加、抗心律失常、软化血管、降低血糖血脂、抗氧化、消除机体内自由基的功能,具有极强的解酒功能。
3、甘草中的特异性成分是三萜皂苷类化合物,临床医学上经常用于保肝药物的开发,具有极强的保肝功能。
4、葡萄中含有大量酒石酸,这种物质进入人体后,可以与酒中的乙醇发生反应,从而生成酯类物质,可以降低血压中酒精浓度,同时葡萄含有丰富的维生素、多糖、氨基酸、微量元素等等,具有极高的营养价值和保健价值。
5、荸荠口感甜脆,营养丰富,富含维生素B、维生素C和磷等,其中磷含量是所有茎类蔬菜中最高的,可以促进体内的糖、脂肪、蛋白质三大物质的代谢,起到利尿、消食除胀等作用。
6、维生素B包括维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸、叶酸等;B族维生素是推动体内代谢,把糖、脂肪、蛋白质、乙醇等转化成热量时不可缺少的物质,酒精代谢过程会大量消耗维生素B,在多数情况下酒精对肝脏的损害是和维生素B缺乏并行的,补充维生素B族可舒缓酒精对肝脏的损伤和加快酒精的代谢,起到解酒保肝的功效。
7、本发明在原料配方上用金银花、枳椇子和维生素B提供主要的解酒成分,配合甘草和金银花保护肝脏,再用葡萄和荸荠加强解酒功能和营养价值,同时荸荠汁还可以起到利尿的辅助特效;六种原料相辅相成,协同作用,达到远超同类解酒产品的解酒效果和营养价值,更加特别的是葡萄和荸荠赋予了产品极佳的水果风味。
8、本发明在工艺上用超微粉碎、微波提取法对金银花、枳椇子、甘草有效成分进行提取,降低提取温度,减少损失,提高提取率;同时使用多种有益菌发酵提取液促使解酒成分的稳定和加快有害物质和无用物质的分解,以提升新型解酒饮料的解酒效果;另外,微波浸提可避免高温破坏金银花和甘草中的有效成分。
具体实施方式
下面对本发明的具体实施方式进行描述,以便于本技术领域的技术人员理解本发明,但应该清楚,本发明不限于具体实施方式的范围,对本技术领域的普通技术人员来讲,只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内,这些变化是显而易见的,一切利用本发明构思的发明创造均在保护之列。
实施例1
一种新型解酒饮料的制备方法,包括以下步骤:
(1)葡萄汁的制备: 选取7-8成熟的优质葡萄,洗净,破碎;再将葡萄浆升温至60℃,保温1h;然后立即使用板框压滤机过滤两次,合并汁液于80℃的条件下巴氏杀菌20min;
荸荠汁的制备:选取优质荸荠,洗净后去皮;立即打浆,板框压滤机过滤两次,合并二次滤液,汁液于80℃的条件下巴氏杀菌20 min。
(2)再将金银花和甘草洗净,60℃干燥1h,再分别粉碎为粒径为60目的粉末;将枳椇子于80℃干燥1h,再使用HMB-701超微粉碎机粉碎为粒径为200目的粉末。
(3)将金银花粉末、甘草粉末和枳椇子粉末混合,向其中加入10倍重量的水,于300W的条件下微波浸提20min,过滤,再将滤渣重复浸提3次,合并所得滤液,浓缩,得提取液;其中,金银花粉末、甘草粉末和枳椇子的重量比为4:3:4。
(4)向提取液中加入其体积10%的重量比为3:2的葡萄糖和蔗糖的混合物,于850W的条件下,微波杀菌2min。
(5)向灭菌后的提取液中接种其体积1%的有益菌,于45℃的条件下,发酵6h,得发酵液;有益菌包括嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌;其中,嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌的体积比为2:2:2:1:1。
(6)将发酵液、葡萄汁和荸荠汁按体积比为6:2:1的比例混合混合,再向其中加入维生素B和天然甜味剂,使维生素B浓度为0.05g/kg,然后于均质机中均质30min,过滤,巴氏灭菌,得解酒饮料;天然甜味剂包括甜菊糖、甜茶素、甘露醇以及木糖醇;其中,甜菊糖、甜茶素、甘露醇以及木糖醇的重量比为1:60:60:40:100。
实施例2
一种新型解酒饮料的制备方法,包括以下步骤:
(1)葡萄汁的制备: 选取7-8成熟的优质葡萄,洗净,破碎;再将葡萄浆升温至60℃,保温1h;然后立即使用板框压滤机过滤两次,合并汁液于80℃的条件下巴氏杀菌20min;
荸荠汁的制备:选取优质荸荠,洗净后去皮;立即打浆,板框压滤机过滤两次,合并二次滤液,汁液于80℃的条件下巴氏杀菌20 min。
(2)再将金银花和甘草洗净,50℃干燥2h,再分别粉碎为粒径为50目的粉末;将枳椇子于65℃干燥2h,再使用HMB-701超微粉碎机粉碎为粒径为180目的粉末。
(3)将金银花粉末、甘草粉末和枳椇子粉末混合,向其中加入30倍重量的水,于400W的条件下微波浸提30min,过滤,再将滤渣重复浸提3次,合并所得滤液,浓缩,得提取液;其中,金银花粉末、甘草粉末和枳椇子的重量比为3:3:2。
(4)向提取液中加入其体积8%的重量比为3:2的葡萄糖和蔗糖的混合物,于795W的条件下,微波杀菌2min。
(5)向灭菌后的提取液中接种其体积1.5%的有益菌,于40℃的条件下,发酵4.5h,得发酵液;有益菌包括嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌;其中,嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌的体积比为2:2:2:1:1。
(6)将发酵液、葡萄汁和荸荠汁按体积比为8:1:2的比例混合混合,再向其中加入维生素B和天然甜味剂,使维生素B浓度为0.12g/kg,然后于均质机中均质30min,过滤,巴氏灭菌,得解酒饮料;天然甜味剂包括甜菊糖、甜茶素、甘露醇以及木糖醇;其中,甜菊糖、甜茶素、甘露醇以及木糖醇的重量比为1:60:60:40:380。
实施例3
一种新型解酒饮料的制备方法,包括以下步骤:
(1)葡萄汁的制备: 选取7-8成熟的优质葡萄,洗净,破碎;再将葡萄浆升温至60℃,保温1h;然后立即使用板框压滤机过滤两次,合并汁液于80℃的条件下巴氏杀菌20min;
荸荠汁的制备:选取优质荸荠,洗净后去皮;立即打浆,板框压滤机过滤两次,合并二次滤液,汁液于80℃的条件下巴氏杀菌20min。
(2)再将金银花和甘草洗净,58℃干燥3h,再分别粉碎为粒径为60目的粉末;将枳椇子于74℃干燥1.5h,再使用HMB-701超微粉碎机粉碎为粒径为190目的粉末。
(3)将金银花粉末、甘草粉末和枳椇子粉末混合,向其中加入24倍重量的水,于380W的条件下微波浸提20min,过滤,再将滤渣重复浸提3次,合并所得滤液,浓缩,得提取液;其中,金银花粉末、甘草粉末和枳椇子的重量比为3:4:3。
(4)向提取液中加入其体积10%的重量比为3:2的葡萄糖和蔗糖的混合物,于600W的条件下,微波杀菌2min。
(5)向灭菌后的提取液中接种其体积1%的有益菌,于42℃的条件下,发酵3h,得发酵液;有益菌包括嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌;其中,嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌的体积比为2:2:2:1:1。
(6)将发酵液、葡萄汁和荸荠汁按体积比为7:2:2的比例混合混合,再向其中加入维生素B和天然甜味剂,使维生素B浓度为0.15g/kg,然后于均质机中均质30min,过滤,巴氏灭菌,得解酒饮料;天然甜味剂包括甜菊糖、甜茶素、甘露醇以及木糖醇;其中,甜菊糖、甜茶素、甘露醇以及木糖醇的重量比为1:60:60:40:400。
Claims (7)
1.一种新型解酒饮料的制备方法,其特征在于,包括以下步骤:
(1)制备葡萄汁和荸荠汁;
(2)将金银花和甘草洗净,50~60℃干燥1~3h,再分别粉碎为粒径为50~60目的粉末;将枳椇子于65~80℃干燥1~2h,再超微粉碎为粒径为180~200目的粉末;
(3)将金银花粉末、甘草粉末和枳椇子粉末混合,向其中加入10~30倍重量的水,于300~400W的条件下微波浸提20~30min,过滤,再将滤渣重复浸提2~3次,合并所得滤液,浓缩,得提取液;
(4)向提取液中加入其体积5%~10%的糖,于600~850W的条件下,微波杀菌1~2min;
(5)向灭菌后的提取液中接种其体积1%~1.5%的有益菌,于40~45℃的条件下,发酵3~6h,得发酵液;
(6)将发酵液、葡萄汁和荸荠汁混合,再向其中加入维生素B和天然甜味剂,使维生素B浓度为0.05~0.15g/kg,然后均质30min,过滤,灭菌,得解酒饮料。
2.根据权利要求1所述的新型解酒饮料的制备方法,其特征在于,步骤(3)中所述金银花粉末、甘草粉末和枳椇子的重量比为3~4:3~4:2~4。
3.根据权利要求1所述的新型解酒饮料的制备方法,其特征在于,步骤(4)中所述糖包括葡萄糖和蔗糖;其中,葡萄糖和蔗糖的重量比为3:2。
4.根据权利要求1所述的新型解酒饮料的制备方法,其特征在于,步骤(5)中所述有益菌包括嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌;其中,嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌和双歧杆菌的体积比为2:2:2:1:1。
5.根据权利要求1所述的新型解酒饮料的制备方法,其特征在于,步骤(6)中所述发酵液、葡萄汁和荸荠汁的体积比为6~8:1~2:1~2。
6.根据权利要求1所述的新型解酒饮料的制备方法,其特征在于,步骤(6)中所述天然甜味剂包括甜菊糖、甜茶素、甘露醇以及木糖醇;其中,甜菊糖、甜茶素、甘露醇以及木糖醇的重量比为1:60:60:40:100~400。
7.权利要求1~6任一项所述的制备方法制备得到的新型解酒饮料。
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