CN106689938A - 一种桂花香紫贝菜山楂饮料 - Google Patents
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Abstract
本发明属于饮料加工技术领域,尤其是一种桂花香紫贝菜山楂饮料,由以下原料制成:新鲜紫贝菜、新鲜山楂、新鲜桂花、新鲜桂花叶、红糖、维生素B17、荜茇根、菜子七、柑核、辣蓼、诃子、云芝多糖、山姜素。本发明色泽均匀、呈暗绿色、有光泽,静置无沉淀、无絮状物,桂花香紫贝菜香山楂香清新浓郁和谐,酸甜可口、无苦涩味,对偏头痛、神经衰弱和高胆固醇的患者有显著的治疗效果。
Description
技术领域
本发明属于饮料加工技术领域,尤其是一种桂花香紫贝菜山楂饮料。
背景技术
果蔬类饮料大多数口感比较单一,而且对人体的保健作用不明显,随着人们对健康、安全及营养等要求的日益提高,口感单一和营养保健价值低的饮料已无法满足人们的正常需求;因此,发明一种口感丰富、营养价值更加丰富的果蔬类饮料,对饮料行业的发展具有重大意义。
发明内容
针对上述问题,本发明旨在提供一种桂花香紫贝菜山楂饮料。
本发明通过以下技术方案实现:
一种桂花香紫贝菜山楂饮料,由以下重量份的原料制成:新鲜紫贝菜90~100份、新鲜山楂75~80份、新鲜桂花27~29份、新鲜桂花叶12~14份、红糖4.2~4.4份、维生素B170.14~0.18份、荜茇根1.2~1.4份、菜子七1.4~1.5份、柑核0.9~1份、辣蓼2.1~2.2份、诃子1.6~1.7份、云芝多糖0.51~0.53份、山姜素0.44~0.48份。
作为发明进一步的方案:一种桂花香紫贝菜山楂饮料的制备方法,具体包括以下步骤:
(1)将新鲜紫贝菜、新鲜桂花和新鲜桂花叶洗净,与去核洗净的新鲜山楂一起投入转速为3700~3900r/min的粉碎机混合粉碎16~18min,取出,投入到重量为新鲜紫贝菜重量5.7~5.9倍量、温度为56~58℃的温水中保温浸泡67~69min,大火煮沸,加入1/2重量的红糖混合搅拌均匀,文火熬煮6~7min并不断搅拌,置入温度为39~41℃的发酵箱密闭放置37~39h,在压力为24~25MPa、温度为44~46℃的条件下均质34~36min,备用;
(2)将荜茇根、菜子七、柑核、辣蓼和诃子投入转速为4400~4600r/min的粉碎机混合粉碎16~18min,取出,投入到重量为荜茇根重量30~32倍量的水中大火煮沸,文火熬煮66~68min,过370~390目滤布,得中药提取液,保温备用;
(3)将步骤(1)的备用原料、中药提取液、维生素B17、云芝多糖和山姜素混合搅拌均匀,文火煮沸,加入1/2重量的红糖混合搅拌均匀,置入温度为33~35℃的发酵箱密闭放置58~60h,取出,过560~580目筛,在压力为39~40MPa、温度为35~37℃的条件下均质42~44min,调整压力为19~20MPa、温度为29~31℃均质71~73min,得桂花香紫贝菜山楂饮料;
(4)真空冷灌装,灭菌,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的灭菌为17~18kGy辐射灭菌8~9min、然后180~190W/cm2紫外灭菌21~23min。
作为发明进一步的方案:本发明所使用的荜茇根、菜子七、柑核、辣蓼和诃子的含量均以干重重量计。
本发明的有益效果:本发明提供的一种桂花香紫贝菜山楂饮料,色泽均匀、呈暗绿色、有光泽,静置无沉淀、无絮状物,桂花香紫贝菜香山楂香清新浓郁和谐,酸甜可口、无苦涩味,对偏头痛、神经衰弱和高胆固醇的患者有显著的治疗效果;以紫贝菜和山楂为主要原料,丰富了普通山楂饮料的营养和口感,加入桂花和桂花叶,进行熬煮发酵均质,并在煮沸后加入红糖,使得其营养成分充分融入到溶液中,且各成分之间共同作用,使得口感酸甜适中、回味甘甜,有效舒缓紧张压抑的情绪,抑制血管扩张,促进血液顺畅流通;加入维生素B17、云芝多糖、山姜素和多种中药配合作用,有效促进人体对营养的吸收,提高抗病能力,降低血液中胆固醇的含量,抑制血液中有害菌的滋生。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种桂花香紫贝菜山楂饮料,由以下重量份的原料制成:新鲜紫贝菜90份、新鲜山楂75份、新鲜桂花27份、新鲜桂花叶12份、红糖4.2份、维生素B170.14份、荜茇根1.2份、菜子七1.4份、柑核0.9份、辣蓼2.1份、诃子1.6份、云芝多糖0.51份、山姜素0.44份。
作为发明进一步的方案:一种桂花香紫贝菜山楂饮料的制备方法,具体包括以下步骤:
(1)将新鲜紫贝菜、新鲜桂花和新鲜桂花叶洗净,与去核洗净的新鲜山楂一起投入转速为3700r/min的粉碎机混合粉碎16min,取出,投入到重量为新鲜紫贝菜重量5.7倍量、温度为56℃的温水中保温浸泡67min,大火煮沸,加入1/2重量的红糖混合搅拌均匀,文火熬煮6min并不断搅拌,置入温度为39℃的发酵箱密闭放置37h,在压力为24MPa、温度为44℃的条件下均质34min,备用;
(2)将荜茇根、菜子七、柑核、辣蓼和诃子投入转速为4400r/min的粉碎机混合粉碎16min,取出,投入到重量为荜茇根重量30倍量的水中大火煮沸,文火熬煮66min,过370目滤布,得中药提取液,保温备用;
(3)将步骤(1)的备用原料、中药提取液、维生素B17、云芝多糖和山姜素混合搅拌均匀,文火煮沸,加入1/2重量的红糖混合搅拌均匀,置入温度为33~35℃的发酵箱密闭放置58h,取出,过560目筛,在压力为39MPa、温度为35℃的条件下均质42min,调整压力为19MPa、温度为29℃均质71min,得桂花香紫贝菜山楂饮料;
(4)真空冷灌装,灭菌,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的灭菌为17kGy辐射灭菌8min、然后180W/cm2紫外灭菌21min。
实施例2
本发明实施例中,一种桂花香紫贝菜山楂饮料,由以下重量份的原料制成:新鲜紫贝菜95份、新鲜山楂78份、新鲜桂花28份、新鲜桂花叶13份、红糖4.3份、维生素B170.16份、荜茇根1.3份、菜子七1.45份、柑核0.95份、辣蓼2.15份、诃子1.65份、云芝多糖0.52份、山姜素0.46份。
作为发明进一步的方案:一种桂花香紫贝菜山楂饮料的制备方法,具体包括以下步骤:
(1)将新鲜紫贝菜、新鲜桂花和新鲜桂花叶洗净,与去核洗净的新鲜山楂一起投入转速为3800r/min的粉碎机混合粉碎17min,取出,投入到重量为新鲜紫贝菜重量5.8倍量、温度为57℃的温水中保温浸泡68min,大火煮沸,加入1/2重量的红糖混合搅拌均匀,文火熬煮6.5min并不断搅拌,置入温度为40℃的发酵箱密闭放置38h,在压力为24.5MPa、温度为45℃的条件下均质35min,备用;
(2)将荜茇根、菜子七、柑核、辣蓼和诃子投入转速为4500r/min的粉碎机混合粉碎17min,取出,投入到重量为荜茇根重量31倍量的水中大火煮沸,文火熬煮67min,过380目滤布,得中药提取液,保温备用;
(3)将步骤(1)的备用原料、中药提取液、维生素B17、云芝多糖和山姜素混合搅拌均匀,文火煮沸,加入1/2重量的红糖混合搅拌均匀,置入温度为34℃的发酵箱密闭放置59h,取出,过570目筛,在压力为39.5MPa、温度为36℃的条件下均质43min,调整压力为19.5MPa、温度为30℃均质72min,得桂花香紫贝菜山楂饮料;
(4)真空冷灌装,灭菌,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的灭菌为17.5kGy辐射灭菌8.5min、然后185W/cm2紫外灭菌22min。
实施例3
本发明实施例中,一种桂花香紫贝菜山楂饮料,由以下重量份的原料制成:新鲜紫贝菜100份、新鲜山楂80份、新鲜桂花29份、新鲜桂花叶14份、红糖4.4份、维生素B170.18份、荜茇根1.4份、菜子七1.5份、柑核1份、辣蓼2.2份、诃子1.7份、云芝多糖0.53份、山姜素0.48份。
作为发明进一步的方案:一种桂花香紫贝菜山楂饮料的制备方法,具体包括以下步骤:
(1)将新鲜紫贝菜、新鲜桂花和新鲜桂花叶洗净,与去核洗净的新鲜山楂一起投入转速为3900r/min的粉碎机混合粉碎18min,取出,投入到重量为新鲜紫贝菜重量5.9倍量、温度为58℃的温水中保温浸泡69min,大火煮沸,加入1/2重量的红糖混合搅拌均匀,文火熬煮7min并不断搅拌,置入温度为41℃的发酵箱密闭放置39h,在压力为25MPa、温度为46℃的条件下均质36min,备用;
(2)将荜茇根、菜子七、柑核、辣蓼和诃子投入转速为4600r/min的粉碎机混合粉碎18min,取出,投入到重量为荜茇根重量32倍量的水中大火煮沸,文火熬煮68min,过390目滤布,得中药提取液,保温备用;
(3)将步骤(1)的备用原料、中药提取液、维生素B17、云芝多糖和山姜素混合搅拌均匀,文火煮沸,加入1/2重量的红糖混合搅拌均匀,置入温度为35℃的发酵箱密闭放置60h,取出,过580目筛,在压力为40MPa、温度为37℃的条件下均质44min,调整压力为20MPa、温度为31℃均质73min,得桂花香紫贝菜山楂饮料;
(4)真空冷灌装,灭菌,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的灭菌为18kGy辐射灭菌9min、然后190W/cm2紫外灭菌23min。
随机选择18~65岁的受试者100位,随机分为4组,每组25人,对实施例桂花香紫贝菜山楂饮料和对比例市售普通山楂饮料进行感官评定,每项满分为100分,最后得分为平均分,实施例桂花香紫贝菜山楂饮料和对比例市售普通山楂饮料的感官评定见表1:
表1 实施例桂花香紫贝菜山楂饮料和对比例市售普通山楂饮料的感官评定
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
色泽 | 95 | 95 | 95 | 79 |
组织 | 97 | 97 | 97 | 77 |
香味 | 96 | 97 | 97 | 73 |
口感 | 96 | 96 | 97 | 74 |
从表1的结果可以看出,实施例桂花香紫贝菜山楂饮料,色泽均匀、呈暗绿色、有光泽,静置无沉淀、无絮状物,桂花香紫贝菜香山楂香清新浓郁和谐,酸甜可口、无苦涩味,得到广大消费者的喜爱。
实施例桂花香紫贝菜山楂饮料和对比例市售普通山楂饮料的营养保健效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重。
随机选择偏头痛、神经衰弱和高胆固醇的患者各100名,随机分为2组,每组50人,所有患者受试前3天停用所有药物,实施例和对比例组每人每天饮用该组饮料250mL,受试时间为30天,实施例桂花香紫贝菜山楂饮料和对比例市售普通山楂饮料的营养保健效果见表2:
表2 实施例桂花香紫贝菜山楂饮料和对比例市售普通山楂饮料的营养保健效果
从表2能够看出,实施例的桂花香紫贝菜山楂饮料分别经多种疾病的患者饮用后,能够有效抑制多种疾病,减轻症状,其有效率明显高于对比例,说明本发明提供的桂花香紫贝菜山楂饮料具有良好的营养保健效果。
Claims (3)
1.一种桂花香紫贝菜山楂饮料,其特征在于,由以下重量份的原料制成:新鲜紫贝菜90~100份、新鲜山楂75~80份、新鲜桂花27~29份、新鲜桂花叶12~14份、红糖4.2~4.4份、维生素B170.14~0.18份、荜茇根1.2~1.4份、菜子七1.4~1.5份、柑核0.9~1份、辣蓼2.1~2.2份、诃子1.6~1.7份、云芝多糖0.51~0.53份、山姜素0.44~0.48份。
2.根据权利要求1所述的桂花香紫贝菜山楂饮料的制备方法,其特征在于,具体包括以下步骤:
(1)将新鲜紫贝菜、新鲜桂花和新鲜桂花叶洗净,与去核洗净的新鲜山楂一起投入转速为3700~3900r/min的粉碎机混合粉碎16~18min,取出,投入到重量为新鲜紫贝菜重量5.7~5.9倍量、温度为56~58℃的温水中保温浸泡67~69min,大火煮沸,加入1/2重量的红糖混合搅拌均匀,文火熬煮6~7min并不断搅拌,置入温度为39~41℃的发酵箱密闭放置37~39h,在压力为24~25MPa、温度为44~46℃的条件下均质34~36min,备用;
(2)将荜茇根、菜子七、柑核、辣蓼和诃子投入转速为4400~4600r/min的粉碎机混合粉碎16~18min,取出,投入到重量为荜茇根重量30~32倍量的水中大火煮沸,文火熬煮66~68min,过370~390目滤布,得中药提取液,保温备用;
(3)将步骤(1)的备用原料、中药提取液、维生素B17、云芝多糖和山姜素混合搅拌均匀,文火煮沸,加入1/2重量的红糖混合搅拌均匀,置入温度为33~35℃的发酵箱密闭放置58~60h,取出,过560~580目筛,在压力为39~40MPa、温度为35~37℃的条件下均质42~44min,调整压力为19~20MPa、温度为29~31℃均质71~73min,得桂花香紫贝菜山楂饮料;
(4)真空冷灌装,灭菌,贴标签,得成品。
3.根据权利要求2所述的桂花香紫贝菜山楂饮料的制备方法,其特征在于,步骤(4)所述的灭菌为17~18kGy辐射灭菌8~9min、然后180~190W/cm2紫外灭菌21~23min。
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