CN106616118A - 银杏叶饮料的制备方法 - Google Patents
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Classifications
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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
- A23L2/02—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种银杏叶饮料的制备方法,属天然植物养生饮料技术领域,包括原料的选择与清洗、切丝、通风阴干、备料、提取、冷藏、过滤和配料的步骤,本发明在提取步骤提取温度低可最大限度保留有益成分不被破坏,加水倍数造成了有益成分与水的高浓度差,有利于有益成分渗透与溶解,将浸提液放置于低温冷藏,银杏叶中所含有的植物蛋白质及胶体物质等无益成分会随着温度的降低溶解度随之降低析出小颗粒,随着分子运动慢慢聚集成团产生沉淀与水分离。
Description
技术领域
本发明涉及一种银杏叶饮料的制备方法,属天然植物养生饮料技术领域。
背景技术
银杏叶饮料为采用银杏叶的鲜叶为原料加工的饮料。银杏叶,别名:白果叶。是一种具有很高药用价值的植物,银杏树为古老的树种,它是神奇的医疗之树,2亿5千多年前侏罗纪恐龙掌控地球时,银杏已经是最繁盛的植物之一。地球生命历经千亿年的变动,尤其是第四世纪冰川覆盖之后,只有银杏仍保持它最原始的面貌,在生物演化学史上被称为“活化石”。其叶、果实、种子均有较高的药用价值,其药理作用不断被认识。银杏叶富含天然活性山柰酚、异鼠李素、杨梅素、丁香亭、木犀草素黄酮及苦内酯等与人体健康有益的多种成份,具有溶解胆固醇,扩张血管的作用,对改善脑功能障碍、动脉硬化、高血压、眩晕、耳鸣、头痛、老年痴呆、记忆力减退等有明显效果。饮用银杏茶可明显降低血清胆固醇、甘油三脂和低密度血脂蛋白,减少体内贮存脂肪的作用。对于高血脂的调节、高血压和冠心病等心脑血管系统疾病患者辅助性防治以及肥胖型人群的减肥等有良好的功效,是预防治疗老年痴呆的理想饮品。是目前世界公认的治、防心脑血管疾病最理想的药物成份。
银杏叶的保健价值受到人们日益重视,将银杏叶制为饮料,前景广阔。
发明内容
本发明需要解决的技术问题是提供一种采用银杏叶为原料制备一种呈棕黄色、澄清、味酸甜的银杏叶饮料的方法。
为解决上述技术问题,本发明所采用的技术方案是:
银杏叶饮料的制备方法,包括以下步骤:
步骤一、原料的选择与清洗:将银杏叶去除杂质、异物及梗;用水清洗至银杏叶表面干净,并晾干表面水分;
步骤二、切丝,将清洗后银杏叶置于切药机切制成细丝,得到银杏叶饮片;
步骤三、通风阴干,将切制后银杏叶饮片铺开,通风阴干至饮片中的水分含量<12%;
步骤四、备料,准备质量份数3.2~4%的银杏叶、0.128~0.16%的柠檬酸、0.768~0.96%的柠檬酸钠、3~5%的冰糖或者3.75~6.25%的木糖醇二者中的任一种、0.04~0.05%的银杏香精、其余为纯化水;
步骤五、提取,将银杏叶饮片与呈一定比例的纯化水混合,进行温浸,重复至少两次,将温浸后的液体合并、过滤得到温浸液;
步骤六、冷藏,将温浸液置于低温冷藏;
步骤七、过滤,将冷藏后的冷藏液进行超滤处理,得到澄清滤液;
步骤八、配料,将步骤四中的柠檬酸、柠檬酸钠、冰糖或木糖醇加入剩余纯化水中加热溶解,晾凉后加入香精得到风味剂,风味剂与澄清滤液合并得到配料液,将配料液过滤得棕黄色澄清的银杏叶饮料。
本发明技术方案的进一步改进在于:所述步骤一中清水为饮用水。
本发明技术方案的进一步改进在于:所述步骤二中切制银杏叶细丝的宽度为2~3mm。
本发明技术方案的进一步改进在于:所述步骤三中银杏叶饮片铺设的厚度为25~35mm, 将银杏叶饮片阴干至颜色呈浅棕黄色。
本发明技术方案的进一步改进在于:所述步骤五中,纯化水与银杏叶饮片的质量比为15:1~20:1,温浸的温度为70~80℃,温浸次数2~3次,每次温浸时间为1~1.5h。
本发明技术方案的进一步改进在于:所述步骤六中冷藏温度为2~5℃,冷藏时间为24~72h。
本发明技术方案的进一步改进在于:所述步骤七中采用聚酰胺膜超滤,超滤的压强为0.1~0.4Mpa, 超滤的温度小于35℃。
本发明技术方案的进一步改进在于:所述步骤八中采用板框过滤机将配料液进行过滤。
由于采用了上述技术方案,本发明取得的技术进步是:
本发明在提取步骤提取温度低可最大限度保留有益成分不被破坏;加水倍数造成了有益成分与水的高浓度差,有利于有益成分渗透与溶解。
本发明将浸提液放置于低温冷藏,是由于银杏叶中所含有的植物蛋白质及胶体物质等无益成分会随着温度的降低溶解度随之降低析出小颗粒,随着分子运动慢慢聚集成团产生沉淀与水分离。
本发明将冷藏液超滤并选用合适的材质及孔径超滤膜,利用膜材氢键作用吸附冷藏液中酚性物质鞣质,并选用合适的控制分子量孔径膜材,滤除溶解在冷藏液中的残存植物蛋白质及胶体物质等容易析出的无益成分及微生物,保证饮料澄清度。
本发明在配料过程中,甜味剂采用木糖醇,木糖醇在调节银杏叶饮料的口味的同时,还能补充热量,改善糖代谢,木糖醇在人体内代谢并不依赖胰岛素的参与,直接透过细胞膜参与糖代谢而不增加血糖浓度,因此,本饮料可以成为糖尿病患者的饮品。
本发明在配料处理中的过滤方法采用板框压滤机、慢速滤纸,实现风味剂带来的不溶于水的固体杂质与液体的分离;板框压滤机在使用时,其结构简单,机件坚固耐久,板框压滤机的过滤面积可以通过改变板框数量就可以进行调整,因而它的过滤面积较大,节省工作时间,提高生产量,也正是应为它的这种特点使板框压滤机对各种低密度液体物料的适应能力强,应用范围广,在较高压力下工作能够保持过滤质量稳定。
本发明风味剂具有掩苦作用、抑菌作用、增溶作用、调节PH值作用。
具体实施方式
银杏叶饮料的制备方法,包括以下步骤:
步骤一、原料的选择与清洗:将银杏叶去除杂质、异物及梗;用水清洗至银杏叶表面干净,并晾干表面水分。
步骤二、切丝,将清洗后银杏叶置于切药机切制成细丝,得到银杏叶饮片。
步骤三、通风阴干,将切制后银杏叶饮片铺开,通风阴干至饮片中的水分含量<12%。
步骤四、备料,准备质量份数为3.2~4%的银杏叶、0.128~0.16%的柠檬酸、0.768~0.96%的柠檬酸钠、3~5%的冰糖或者3.75~6.25%的木糖醇二者中的任一种、0.04~0.05%的银杏香精、其余为纯化水。
步骤五、提取,将银杏叶饮片与呈一定比例的纯化水混合,进行温浸,重复至少两次,将温浸后的液体合并、过滤得到温浸液。
步骤六、冷藏,将温浸液置于低温冷藏。
步骤七、过滤,将冷藏后的冷藏液进行超滤处理,得到澄清滤液。
步骤八、配料,将步骤四中的柠檬酸、柠檬酸钠、冰糖或木糖醇加入剩余纯化水中加热溶解,晾凉后加入香精得到风味剂,风味剂与澄清滤液合并得到配料液,将配料液过滤得棕黄色澄清的银杏叶饮料。
下面结合实施例对本发明做进一步详细说明:
实施例1
步骤一、清洗:将秋季采摘的干燥银杏叶,拣净杂质、异物、霉变及非食用部位,置于气泡式清洗机中用饮用水清洗至原料表面干净无泥土,晾干表面水分。
步骤二、切丝:将清洗后的银杏叶,置于切药机切制成2~3mm细丝,制得银杏叶饮片。
步骤三、通风阴干:将切制的银杏叶细丝,置于背阴处凉台铺设25mm厚度,阴干至水分<12%,阴干银杏叶饮片颜色浅棕黄色。
步骤四、备料,准备质量分数为3.2%的银杏叶饮片、0.128%的柠檬酸,0.768%的柠檬酸钠,3%的冰糖,0.04%的银杏香精,其余为纯化水。
步骤五、提取:将银杏叶饮片置于多功能提取机组内,加入纯化水温浸两次,第一次按照纯化水与银杏叶饮片的质量比为10:1,温浸时间为1.5h,第二次按照纯化水与银杏叶饮片的质量比为10:1,温浸时间为1h,两次温浸温度70~80℃,合并温浸液,过滤,得到温浸液。
步骤六、冷藏:将温浸液置于冷库进行冷藏,冷藏温度为2℃,冷藏时间24小时,制得冷藏液。
步骤七、过滤:将冷藏液用超滤机组50000分子量聚酰胺膜,超滤的压强为0.1Mpa,滤液温度<35℃,过滤得到澄清滤液。
步骤八、配料:将步骤四中的柠檬酸、柠檬酸钠、冰糖加入剩余纯化水中加热溶解,晾凉后加入香精得到风味剂,风味剂与澄清滤液合并得到配料液,将配料液用板框过滤机过滤得棕黄色澄清的银杏叶饮料。
制得的为含糖饮料。
实施例2
步骤一、清洗:将秋季采摘的干燥银杏鲜,拣净杂质、异物、霉变及非食用部位,置于气泡式清洗机中用饮用水清洗至原料表面干净无泥土,晾干表面水分。
步骤二、切丝:将清洗后的银杏叶,置于切药机切制成2~3mm细丝,制得银杏叶饮片。
步骤三、通风阴干:将切制的银杏叶饮片,置于背阴处凉台铺设35mm厚度,阴干至水分<12%,阴干银杏叶饮片颜色浅棕黄色。
步骤四、备料,准备质量分数为3.6%的银杏叶饮片、0.144%的柠檬酸,0.864%的柠檬酸钠,4%的冰糖,0.045%的银杏香精,其余为纯化水。
步骤五、提取:将银杏叶饮片置于多功能提取机组内,加入纯化水温浸两次,第一次按照纯化水与银杏叶饮片的质量比为13:1,温浸时间为1.5h,第二次按照纯化水与银杏叶饮片的质量比为10:1,温浸时间为1h,两次温浸温度70~80℃,合并温浸液,过滤,得到温浸液。
步骤六、冷藏:将温浸液置于冷库进行冷藏,冷藏温度为5℃,冷藏时间72小时,制得冷藏液。
步骤七、过滤:将冷藏液用超滤机组50000分子量聚酰胺膜,超滤的压强为0.4Mpa,滤液温度<35℃,过滤得到澄清滤液。
步骤八、配料:将步骤四中的柠檬酸、柠檬酸钠、冰糖加入剩余纯化水中加热溶解,晾凉后加入香精得到风味剂,风味剂与澄清滤液合并得到配料液,将配料液用板框过滤机过滤得棕黄色澄清的银杏叶饮料。
制得的为含糖饮料。
实施例3
步骤一、清洗:将秋季采摘的干燥银杏叶,拣净杂质、异物、霉变及非食用部位,置于气泡式清洗机中用饮用水清洗至原料表面干净无泥土,晾干表面水分。
步骤二、切丝:将清洗后的银杏叶,置于切药机切制成2~3mm细丝,制得银杏叶饮片。
步骤三、通风阴干:将切制的银杏叶细丝,置于背阴处凉台铺设25mm厚度,阴干至水分<12%,阴干银杏叶饮片颜色浅棕黄色。
步骤四、备料,准备质量分数为4%的银杏叶饮片、0.16%的柠檬酸,0.096%的柠檬酸钠,6.25%的木糖醇,0.05%的银杏香精,其余为纯化水。
步骤五、提取:将银杏叶饮片置于多功能提取机组内,加入纯化水温浸两次,第一次按照纯化水与银杏叶饮片的质量比为15:1,温浸时间为1.5h,第二次按照纯化水与银杏叶饮片的质量比为10:1,温浸时间为1h,两次温浸温度70~80℃,合并温浸液,过滤,得到温浸液。
步骤六、冷藏:将温浸液置于冷库进行冷藏,冷藏温度为3℃,冷藏时间30小时,制得冷藏液。
步骤七、过滤:将冷藏液用超滤机组50000分子量聚酰胺膜,超滤的压强为0.2Mpa,滤液温度<35℃,过滤得到澄清滤液。
步骤八、配料:将步骤四中的柠檬酸、柠檬酸钠、木糖醇加入剩余纯化水中加热溶解,晾凉后加入香精得到风味剂,风味剂与澄清滤液合并得到配料液,将配料液用板框过滤机过滤得棕黄色澄清的银杏叶饮料。
制得的为不含糖饮料。
Claims (8)
1.银杏叶饮料的制备方法,包括以下步骤:
步骤一、原料的选择与清洗:将银杏叶去除杂质、异物及梗;用水清洗至银杏叶表面干净,并晾干表面水分;
步骤二、切丝,将清洗后银杏叶置于切药机切制成细丝,得到银杏叶饮片;
步骤三、通风阴干,将切制后银杏叶饮片铺开,通风阴干至饮片中的水分含量<12%;
步骤四、备料,准备质量份数为3.2~4%的银杏叶、0.128~0.16%的柠檬酸、0.768~0.96%的柠檬酸钠、3~5%的冰糖或者3.75~6.25%的木糖醇二者中的任一种、0.04~0.05%的银杏香精、其余为纯化水;
步骤五、提取,将银杏叶饮片与呈一定比例的纯化水混合,进行温浸,重复至少两次,将温浸后的液体合并、过滤得到温浸液;
步骤六、冷藏,将温浸液置于低温冷藏;
步骤七、过滤,将冷藏后的冷藏液进行超滤处理,得到澄清滤液;
步骤八、配料,将步骤四中的柠檬酸、柠檬酸钠、冰糖或木糖醇加入剩余纯化水中加热溶解,晾凉后加入香精得到风味剂,风味剂与澄清滤液合并得到配料液,将配料液过滤得棕黄色澄清的银杏叶饮料。
2.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤一中清水为饮用水。
3.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤二中切制银杏叶细丝的宽度为2~3mm。
4.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤三中银杏叶饮片铺设的厚度为25~35mm, 将银杏叶饮片阴干至颜色呈浅棕黄色。
5.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤五中,纯化水与银杏叶饮片的质量比为15:1~20:1,温浸的温度为70~80℃,温浸次数2~3次,每次温浸时间为1~1.5h。
6.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤六中冷藏温度为2~5℃,冷藏时间为24~72h。
7.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤七中采用聚酰胺膜超滤,超滤的压强为0.1~0.4Mpa, 超滤的温度小于35℃。
8.根据权利要求1所述的银杏叶饮料的制备方法,其特征在于:所述步骤八中采用板框过滤机将配料液进行过滤。
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