CN106721733A - 一种刺梨保健饮料及其制作方法 - Google Patents
一种刺梨保健饮料及其制作方法 Download PDFInfo
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Classifications
-
- 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
-
- 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
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/78—Saururaceae (Lizard's-tail family)
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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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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Public Health (AREA)
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- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种刺梨保健饮料及其制作方法,所述饮料主要由刺梨汁、鱼腥草汁、罗汉果浓缩液、卡拉胶、魔芋胶、阿力甜、甘草甜素、三氯蔗糖和纯化水制成。本发明口感好,无酸涩味,适口性好,同时不会褐变,产品质量好。
Description
技术领域
本发明涉及一种刺梨保健饮料及其制作方法,特别是一种口感好,稳定性好的刺梨保健饮料的制作方法。
背景技术
饮料,是指以水为基本原料,由不同的配方和制造工艺生产出来,供人直接饮用的液体食品。饮料除提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分,且随着生活水平提高,人们对饮料的质量要求也越来越高,也更加注意到饮料对身体健康的重要性,对饮料的选择的要求愈来愈高,不但要求口感好,而且要求具有保健功能,故保健饮料已成为当今饮料市场的热点。刺梨(Rosa roxburghii Tratt.),属于蔷薇科,多年生落叶攀援性灌木,为贵州特有品种,成熟果实暗橙黄色,果面皮刺基本脱落,种子败育,其鲜果富含Vc、黄酮和SOD等营养成分,素有“三王水果”之称。但由于含有大量的单宁物质,口味酸涩,使得鲜果适口性差,开发利用有限,产业化生产局限于刺梨果脯、刺梨酒、刺梨醋、刺梨果膏、刺梨罐头等。同时刺梨汁在加工贮藏过程中存在容易褐变现象,产品质量波动较大。
发明内容
本发明的目的,是提供一种刺梨保健饮料及其制作方法。本发明饮料口感好,无酸涩味,适口性好,同时不会褐变,产品质量好。所述饮料还适合任何人群,无明显的腥味,具有止咳抗炎保健功效。
本发明是这样实现的:
一种刺梨保健饮料,按重量份计算,主要由刺梨汁100-160份、鱼腥草汁20-40份、罗汉果浓缩液10-30份、卡拉胶0.01-0.05份、魔芋胶0.01-0.05份、阿力甜0.01-0.03份、甘草甜素0.01-0.03份、三氯蔗糖0.01-0.03份和纯化水900-1100份制成。
前述刺梨保健饮料,按重量份计算,主要由刺梨汁120-140份、鱼腥草汁25-35份、罗汉果浓缩液15-25份、卡拉胶0.02-0.04份、魔芋胶0.02-0.04份、阿力甜0.015-0.025份、甘草甜素0.015-0.025份、三氯蔗糖0.015-0.025份和纯化水950-1050份制成。
前述刺梨保健饮料,按重量份计算,主要由刺梨汁130份、鱼腥草汁30份、罗汉果浓缩液20份、卡拉胶0.03份、魔芋胶0.03份、阿力甜0.02份、甘草甜素0.02份、三氯蔗糖0.02份和纯化水1000份制成。
前述刺梨保健饮料,所述刺梨汁这样制备:取刺梨果,去刺,洗净,于-4-0℃下冷冻10-14h后,室温下放置30-40min,粉碎,过滤,滤液备用;滤渣加入5-7倍量的水,加入滤渣重量0.02-0.04%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为125-135r/min,发酵5-6天,滤过,去滤渣后,与上述滤液混匀,即得。
前述刺梨保健饮料,所述刺梨汁这样制备:取刺梨果,去刺,洗净,于-4-0℃下冷冻12h后,室温下放置35min,粉碎,过滤,滤液备用;滤渣加入6倍量的水,加入滤渣重量0.03%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为130r/min,发酵6天,滤过,去滤渣后,与上述滤液混匀,即得。
前述刺梨保健饮料,所述鱼腥草汁这样制备:取鱼腥草加入8-12倍量的水浸泡10-30min后,煎煮2-3h,过滤,滤渣再加入6-10倍量水提取1-3次,每次1-3h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入6-10倍量55-65%的乙醇溶液,回流提取2-3次,每次0.5-3h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
前述刺梨保健饮料,所述鱼腥草汁这样制备:取鱼腥草加入10倍量的水浸泡20min后,煎煮2.5h,过滤,滤渣再加入8倍量水提取2次,每次2h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入8倍量60%的乙醇溶液,回流提取3次,每次2h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
前述刺梨保健饮料,所述罗汉果浓缩液这样制备:罗汉果清洗后加5-20倍量的水煮沸,密闭温浸10-100分钟,过滤,滤液备用,滤渣加5-20倍量的水煮沸,密闭温浸半小时后过滤,合并滤液,浓缩至常温下密度为0.8-1.0g/ml,即得。
一种前述刺梨保健饮料的制作方法,包括以下步骤:
(1)卡拉胶、魔芋胶、阿力甜、甘草甜素和三氯蔗糖加入纯化水中,溶解完全后,得A品;
(2)A品与刺梨汁、鱼腥草汁和罗汉果浓缩液混匀,得B品;
(3)B品置于温度为55-65℃,压力为18-22MPa的条件下,均质处理1-2h,得C品;
(4)C品置于真空脱气机中,在真空度为0.07-0.09MPa的条件下脱气20-30min,得D品;
(5)D品装罐后,沸水中加热灭菌25-35min后,冷却至室温,即得。
申请人对刺梨保健饮料的加工工艺进行了长期的大量的试验研究,首先,申请人对刺梨汁的制备方法进行了研究,申请人最先通过常规工艺,即将刺梨洗净后直接粉碎,过滤,滤渣弃去,即得刺梨汁。但是,申请人发现,用这样制备得到的刺梨汁作为原料制成的刺梨保健饮料,涩味明显,适口性差,且刺梨渣中还含有丰富的营养成分,弃去造成资源的浪费。申请人经过大量试验发现,采用本发明工艺制备的刺梨汁为原料制成的刺梨保健饮料,无涩味,且适口性好。此外,申请人还发现,若在原料中加入鱼腥草汁和罗汉果浓缩液,且鱼腥草汁和罗汉果浓缩液均采用本发明工艺进行制备时,得到的刺梨汁不会不会褐变,产品质量好,以下是部分试验:
实验例1稳定剂的筛选
原汁浓度、含糖量、含酸量调配定型的刺梨果汁饮料,选用黄原胶、卡拉胶、羧甲基纤维素钠、魔芋胶和海藻酸钠单独或复配作为稳定剂,添加到刺梨果汁饮料中,室温放置30d后进行悬浮稳定性测定,具体组合和结果见表1。
表1对刺梨果汁饮料悬浮稳定性的影响
注:“+”越多表示沉淀越明显;“-”表示无沉淀,各组之前相比,P<0.01。
由表可知,除对照组外,其余各组均可以增加了刺梨果汁饮料的悬浮稳定性,减少沉淀产生,且当卡拉胶+魔芋胶进行复配时,刺梨果汁饮料的稳定性最好,无沉淀产生。
实验例2感官评价
1测试样品
1.1本发明饮料:按实施例1进行制作;
1.2对比饮料1:制作方法同实施例1,但原料中不含黄原胶;
1.3对比饮料2:制作方法同实施例1,但原料中不含魔芋胶;
1.4对比饮料3:市售刺梨保健饮料。
分别取上述测试样品,进行口感评价实验,选择专业人士对测试样品进行品尝,品尝人数为50人,采用不记名打分制,满分为100分,最后分数取平均值,分数高则效果好,并对是否喜欢产品程度进行总体评价,实验结果见表2。
表2
由表可知,上述刺梨保健饮料产品口感。色泽和风味相差恨大,本发明刺梨保健饮料品质各项感官指标俱佳,最受测评者的青睐。
实验例3.药效考察
一、抗炎实验
1、材料:昆明种健康小鼠30只,雄性,18-22g,由重庆市实验动物中心提供,本发明保健饮料(按照实施例1进行制作),生理盐水,阿司匹林。
2、实验方法
将小鼠随机分成3组,每组10只。每日灌胃给药1次,本发明保健饮料组、生理盐水组每次剂量为20ml/kg,阳性对照组给与阿司匹林(0.2g/kg)连续10d,于末次给药1h后,用鼠耳肿胀法观察抗炎作用。分别于各组小鼠左耳前后涂二甲苯0.05ml/只,右耳不涂作对照,1h后将小鼠颈部脱臼处死,剪下左右耳,用9mm直径打孔器分别在同一部位打下圆耳片,称重,左右耳重量之差作为肿胀度,并计算耳肿抑制率。给药组与生理盐水组对照。
3、结果见表3
表3对二甲苯致小鼠耳肿胀的影响
注:与生理盐水组比较,*P<0.05,**P<0.01。
由表可知:本发明保健饮料具有抗炎作用,与对照组相比有显著性(*P<0.05)。
二、镇咳实验
1、材料:昆明种健康小鼠30只,雌雄各半,体重18-22g,由重庆市实验动物中心提供,本发明保健饮料(按实施例1进行制作),生理盐水,可待因,浓氨水。
2、实验方法:将小鼠随机分为3组,每组10只,每日灌胃给药1次,本发明保健饮料组、生理盐水组每次剂量为20ml/kg,阳性对照组给予灌胃可待因(剂量为0.2ml/kg)连续7d,于末次给药1h后,用浓氨水诱导法观察镇咳作用。即将小鼠放入玻璃钟罩内,打开通过橡皮管与之相连的超声雾化器,将浓氨水均匀地喷入玻璃钟罩内,喷雾10s,立即取出小鼠,以小鼠腹肌收缩并张大口为咳嗽动作指标,分别观察各组小鼠2min中咳嗽次数。
3、结果见表4。
表4.对氨水致小鼠咳嗽的影响
注:与生理盐水组比较,*P<0.05,**P<0.01。
由表可知:本发明组有一定的镇咳作用,与对照组相比有显著性(*P<0.05)表明本发明保健饮料有镇咳作用。
与现有技术比较,本发明饮料口感好,无酸涩味,适口性好,同时不会褐变,产品质量好。所述饮料还适合任何人群,无明显的腥味,具有止咳抗炎保健功效。
具体实施方式
实施例1。
原料:刺梨汁130kg、鱼腥草汁30kg、罗汉果浓缩液20kg、卡拉胶0.03kg、魔芋胶0.03kg、阿力甜0.02kg、甘草甜素0.02kg、三氯蔗糖0.02kg和纯化水1000kg。
刺梨汁制作工艺:取刺梨果,去刺,洗净,于-4-0℃下冷冻12h后,室温下放置35min,粉碎,过滤,滤液备用;滤渣加入6倍量的水,加入滤渣重量0.03%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为130r/min,发酵6天,滤过,去滤渣后,与上述滤液混匀,即得。
鱼腥草汁制作工艺:取鱼腥草加入10倍量的水浸泡20min后,煎煮2.5h,过滤,滤渣再加入8倍量水提取2次,每次2h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入8倍量60%的乙醇溶液,回流提取3次,每次2h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
罗汉果浓缩液制作工艺:罗汉果清洗后加12倍量的水煮沸,密闭温浸55分钟,过滤,滤液备用,滤渣加12倍量的水煮沸,密闭温浸半小时后过滤,合并滤液,浓缩至常温下密度为0.8-1.0g/ml,即得。
刺梨保健饮料的制作方法,包括以下步骤:
(1)卡拉胶、魔芋胶、阿力甜、甘草甜素和三氯蔗糖加入纯化水中,溶解完全后,得A品;
(2)A品与刺梨汁、鱼腥草汁和罗汉果浓缩液混匀,得B品;
(3)B品置于温度为55-65℃,压力为20MPa的条件下,均质处理1.5h,得C品;
(4)C品置于真空脱气机中,在真空度为0.08MPa的条件下脱气25min,得D品;
(5)D品装罐后,沸水中加热灭菌30min后,冷却至室温,即得。
实施例2。
原料:刺梨汁140kg、鱼腥草汁35kg、罗汉果浓缩液25kg、卡拉胶0.04kg、魔芋胶0.04kg、阿力甜0.025kg、甘草甜素0.025kg、三氯蔗糖0.025kg和纯化水1050kg。
刺梨汁制作工艺:取刺梨果,去刺,洗净,于-4-0℃下冷冻14h后,室温下放置40min,粉碎,过滤,滤液备用;滤渣加入7倍量的水,加入滤渣重量0.04%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为135r/min,发酵6天,滤过,去滤渣后,与上述滤液混匀,即得。
鱼腥草汁制作工艺:取鱼腥草加入12倍量的水浸泡30min后,煎煮3h,过滤,滤渣再加入10倍量水提取3次,每次3h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入10倍量65%的乙醇溶液,回流提取3次,每次3h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
罗汉果浓缩液制作工艺:罗汉果清洗后加20倍量的水煮沸,密闭温浸100分钟,过滤,滤液备用,滤渣加20倍量的水煮沸,密闭温浸半小时后过滤,合并滤液,浓缩至常温下密度为1.0g/ml,即得。
刺梨保健饮料的制作方法,包括以下步骤:
(1)卡拉胶、魔芋胶、阿力甜、甘草甜素和三氯蔗糖加入纯化水中,溶解完全后,得A品;
(2)A品与刺梨汁、鱼腥草汁和罗汉果浓缩液混匀,得B品;
(3)B品置于温度为55-65℃,压力为20MPa的条件下,均质处理1.5h,得C品;
(4)C品置于真空脱气机中,在真空度为0.08MPa的条件下脱气25min,得D品;
(5)D品装罐后,沸水中加热灭菌30min后,冷却至室温,即得。
实施例3。
原料:刺梨汁120kg、鱼腥草汁25kg、罗汉果浓缩液15kg、卡拉胶0.02kg、魔芋胶0.02kg、阿力甜0.015kg、甘草甜素0.015kg、三氯蔗糖0.015kg和纯化水950kg。
刺梨汁制作工艺:取刺梨果,去刺,洗净,于-4-0℃下冷冻10h后,室温下放置30min,粉碎,过滤,滤液备用;滤渣加入5-7倍量的水,加入滤渣重量0.02%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为125r/min,发酵5天,滤过,去滤渣后,与上述滤液混匀,即得。
鱼腥草汁制作工艺:取鱼腥草加入8倍量的水浸泡10min后,煎煮2h,过滤,滤渣再加入6倍量水提取1次,每次1h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入6倍量55%的乙醇溶液,回流提取2次,每次0.5h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
罗汉果浓缩液制作工艺:罗汉果清洗后加5倍量的水煮沸,密闭温浸10分钟,过滤,滤液备用,滤渣加5倍量的水煮沸,密闭温浸半小时后过滤,合并滤液,浓缩至常温下密度为0.8g/ml,即得。
刺梨保健饮料的制作方法,包括以下步骤:
(1)卡拉胶、魔芋胶、阿力甜、甘草甜素和三氯蔗糖加入纯化水中,溶解完全后,得A品;
(2)A品与刺梨汁、鱼腥草汁和罗汉果浓缩液混匀,得B品;
(3)B品置于温度为55-65℃,压力为20MPa的条件下,均质处理1.5h,得C品;
(4)C品置于真空脱气机中,在真空度为0.08MPa的条件下脱气25min,得D品;
(5)D品装罐后,沸水中加热灭菌30min后,冷却至室温,即得。
Claims (9)
1.一种刺梨保健饮料,其特征在于:按重量份计算,主要由刺梨汁100-160份、鱼腥草汁20-40份、罗汉果浓缩液10-30份、卡拉胶0.01-0.05份、魔芋胶0.01-0.05份、阿力甜0.01-0.03份、甘草甜素0.01-0.03份、三氯蔗糖0.01-0.03份和纯化水900-1100份制成。
2.如权利要求1所述刺梨保健饮料,其特征在于:按重量份计算,主要由刺梨汁120-140份、鱼腥草汁25-35份、罗汉果浓缩液15-25份、卡拉胶0.02-0.04份、魔芋胶0.02-0.04份、阿力甜0.015-0.025份、甘草甜素0.015-0.025份、三氯蔗糖0.015-0.025份和纯化水950-1050份制成。
3.如权利要求2所述刺梨保健饮料,其特征在于:按重量份计算,主要由刺梨汁130份、鱼腥草汁30份、罗汉果浓缩液20份、卡拉胶0.03份、魔芋胶0.03份、阿力甜0.02份、甘草甜素0.02份、三氯蔗糖0.02份和纯化水1000份制成。
4.如权利要求要求1-3中任一项所述刺梨保健饮料,其特征在于:所述刺梨汁这样制备:取刺梨果,去刺,洗净,于-4-0℃下冷冻10-14h后,室温下放置30-40min,粉碎,过滤,滤液备用;滤渣加入5-7倍量的水,加入滤渣重量0.02-0.04%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为125-135r/min,发酵5-6天,滤过,去滤渣后,与上述滤液混匀,即得。
5.如权利要求4所述刺梨保健饮料,其特征在于:所述刺梨汁这样制备:取刺梨果,去刺,洗净,于-4-0℃下冷冻12h后,室温下放置35min,粉碎,过滤,滤液备用;滤渣加入6倍量的水,加入滤渣重量0.03%的葡萄酒活性干酵母,混匀,放入发酵罐中,放入33-37℃的恒温振荡培养箱中培养,振荡频率为130r/min,发酵6天,滤过,去滤渣后,与上述滤液混匀,即得。
6.如权利要求1-3中任一项所述刺梨保健饮料,其特征在于:所述鱼腥草汁这样制备:取鱼腥草加入8-12倍量的水浸泡10-30min后,煎煮2-3h,过滤,滤渣再加入6-10倍量水提取1-3次,每次1-3h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入6-10倍量55-65%的乙醇溶液,回流提取2-3次,每次0.5-3h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
7.如权利要求7所述刺梨保健饮料,其特征在于:所述鱼腥草汁这样制备:取鱼腥草加入10倍量的水浸泡20min后,煎煮2.5h,过滤,滤渣再加入8倍量水提取2次,每次2h,过滤,合并滤液,浓缩成浓缩液后,备用;滤渣再加入8倍量60%的乙醇溶液,回流提取3次,每次2h,过滤,合并滤液,回收乙醇,得醇提取液,醇提液与上述水提液合并,即得。
8.如权利要求1-3中任一项所述刺梨保健饮料,其特征在于:所述罗汉果浓缩液这样制备:罗汉果清洗后加5-20倍量的水煮沸,密闭温浸10-100分钟,过滤,滤液备用,滤渣加5-20倍量的水煮沸,密闭温浸半小时后过滤,合并滤液,浓缩至常温下密度为0.8-1.0g/ml,即得。
9.一种如权利要求1-3中任一项所述刺梨保健饮料的制作方法,其特征在于:包括以下步骤:
(1)卡拉胶、魔芋胶、阿力甜、甘草甜素和三氯蔗糖加入纯化水中,溶解完全后,得A品;
(2)A品与刺梨汁、鱼腥草汁和罗汉果浓缩液混匀,得B品;
(3)B品置于温度为55-65℃,压力为18-22MPa的条件下,均质处理1-2h,得C品;
(4)C品置于真空脱气机中,在真空度为0.07-0.09MPa的条件下脱气20-30min,得D品;
(5)D品装罐后,沸水中加热灭菌25-35min后,冷却至室温,即得。
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CN110403111A (zh) * | 2019-09-04 | 2019-11-05 | 贵州初好农业科技开发有限公司 | 一种刺梨饮料的制作方法 |
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CN107668450A (zh) * | 2017-10-29 | 2018-02-09 | 贵州文松发酵食品有限公司 | 一种刺梨发酵饮料及其制备方法 |
CN110403111A (zh) * | 2019-09-04 | 2019-11-05 | 贵州初好农业科技开发有限公司 | 一种刺梨饮料的制作方法 |
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