CN106854615A - 一种营养保健红茶菠萝果酒 - Google Patents

一种营养保健红茶菠萝果酒 Download PDF

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CN106854615A
CN106854615A CN201611198210.1A CN201611198210A CN106854615A CN 106854615 A CN106854615 A CN 106854615A CN 201611198210 A CN201611198210 A CN 201611198210A CN 106854615 A CN106854615 A CN 106854615A
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张殿兴
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Fuyang City Dian Xing Agricultural Science And Technology Co Ltd
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Abstract

本发明属于果酒加工技术领域，尤其是一种营养保健红茶菠萝果酒，由以下原料制成：菠萝、红茶、紫云英蜂蜜、鲜玉米粒、黄瓜仁草、扁豆根、峨参、土牛膝、黑血藤、赤藓糖醇、果胶酶、具栖冬青苷、黄芩素。本发明色泽均匀、呈深黄色、有光泽，静置澄清透亮、无沉淀、无悬浮物，茶香菠萝香酒香浓馥幽郁、诸香和谐纯正，酸甜可口、醇厚协调、酒体丰满、舒服爽口、回味延绵，对长期便秘、长期胃痛胃胀和高血压的患者有显著的治疗效果。

Description

一种营养保健红茶菠萝果酒
技术领域
本发明属于果酒加工技术领域，尤其是一种营养保健红茶菠萝果酒。
背景技术
菠萝性平，味甘、微酸、微涩、性微寒，具有清暑解渴、消食止泻、补脾胃、固元气、益气血、消食、祛湿、养颜瘦身等功效，常被用于制作果酒，但是制备出的菠萝果酒的口感单一、营养价值低，且在制备过程中发酵效果差，进一步影响菠萝果酒的口感和营养价值；因此，发明一种能有效提升口感丰富和营养价值高的菠萝果酒是目前亟待解决的问题。
发明内容
针对上述问题，本发明旨在提供一种营养保健红茶菠萝果酒。
本发明通过以下技术方案实现：
一种营养保健红茶菠萝果酒，由以下重量份的原料制成：菠萝430~450份、红茶29~31份、紫云英蜂蜜7~8份、鲜玉米粒48~52份、黄瓜仁草1.6~1.8份、扁豆根1.1~1.3份、峨参0.9~1份、土牛膝0.81~0.89份、黑血藤1.4~1.5份、赤藓糖醇0.63~0.69份、果胶酶1.4~1.5份、具栖冬青苷0.17~0.19份、黄芩素0.12~0.14份。
作为发明进一步的方案：一种营养保健红茶菠萝果酒的制备方法，具体包括以下步骤：
（1）向红茶中加入其重量13~14倍量、温度为80~82℃的温水恒温浸泡9~10min，室温自然冷却，过滤，得一次红茶液和红茶渣；将红茶渣投入到其重量18~20倍量的沸水中，加入1/4重量的紫云英蜂蜜文火熬煮12~13min，室温自然冷却，过滤，取滤液，得二次红茶液；
（2）将菠萝削皮洗净，切块，置入转速为270~280r/min的打浆机打浆13~15min，得菠萝浆；向菠萝浆中加入一次红茶液混合搅拌均匀，置于温度为34~36℃的发酵箱密闭发酵10~11天，得一次红茶菠萝液；
（3）将黄瓜仁草、扁豆根、峨参、土牛膝和黑血藤混合粉碎，投入到重量为黄瓜仁草重量27~29倍量的水中，大火煮沸，文火熬煮59~61min，室温自然冷却，过滤，取煎煮液，得中药提取液；
（4）将鲜玉米粒洗净，投入榨汁机中，加入重量为鲜玉米粒重量5~6倍量、温度为55~57℃的温水，调整榨汁机转速为860~880r/min榨汁7~8min，得玉米液；将玉米液与一次红茶菠萝液混合搅拌均匀，加入果胶酶，在温度为26~28℃、压力为22~23MPa的条件下均质33~35min，加入3/4重量的紫云英蜂蜜、二次红茶液和中药提取液混合搅拌均匀，置入温度为35~37℃的发酵箱密闭发酵24~26天，得二次红茶菠萝液；
（5）将二次红茶菠萝液在温度为33~35℃、压力为28~29MPa的条件下均质42~44min，过610~630目滤布，取滤液，加入赤藓糖醇、具栖冬青苷和黄芩素混合搅拌均匀，在温度为34~36℃、压力为32~33MPa的条件下均质64~66min，得营养保健红茶菠萝果酒；
（6）灌装，27~28kGy辐射灭菌19~20min，贴标签，得成品。
作为发明进一步的方案：本发明所使用的黄瓜仁草、扁豆根、峨参、土牛膝和黑血藤的含量均以干重重量计。
本发明的有益效果：本发明提供的一种营养保健红茶菠萝果酒，色泽均匀、呈深黄色、有光泽，静置澄清透亮、无沉淀、无悬浮物，茶香菠萝香酒香浓馥幽郁、诸香和谐纯正，酸甜可口、醇厚协调、酒体丰满、舒服爽口、回味延绵，对长期便秘、长期胃痛胃胀和高血压的患者有显著的治疗效果；以菠萝为主要原料，两次加入红茶液并加入蜂蜜，赋予其茶香味，提升其酒香味，加入玉米液，使得果酒的口感更加丰富，使得酒体更加稳定；加入多种中草药、具栖冬青苷和黄芩素配合作用，有效提高酒体营养对人体的作用效果，使得果酒能有效促进胃肠道蠕动，维持胃肠道有益菌平衡，疏肝理气，有效降低血压，缓解紧张压抑的情绪。
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，一种营养保健红茶菠萝果酒，由以下重量份的原料制成：菠萝430份、红茶29份、紫云英蜂蜜7份、鲜玉米粒48份、黄瓜仁草1.6份、扁豆根1.1份、峨参0.9份、土牛膝0.81份、黑血藤1.4份、赤藓糖醇0.63份、果胶酶1.4份、具栖冬青苷0.17份、黄芩素0.12份。
作为发明进一步的方案：一种营养保健红茶菠萝果酒的制备方法，具体包括以下步骤：
（1）向红茶中加入其重量13倍量、温度为80℃的温水恒温浸泡9min，室温自然冷却，过滤，得一次红茶液和红茶渣；将红茶渣投入到其重量18倍量的沸水中，加入1/4重量的紫云英蜂蜜文火熬煮12min，室温自然冷却，过滤，取滤液，得二次红茶液；
（2）将菠萝削皮洗净，切块，置入转速为270r/min的打浆机打浆13min，得菠萝浆；向菠萝浆中加入一次红茶液混合搅拌均匀，置于温度为34℃的发酵箱密闭发酵10天，得一次红茶菠萝液；
（3）将黄瓜仁草、扁豆根、峨参、土牛膝和黑血藤混合粉碎，投入到重量为黄瓜仁草重量27倍量的水中，大火煮沸，文火熬煮59min，室温自然冷却，过滤，取煎煮液，得中药提取液；
（4）将鲜玉米粒洗净，投入榨汁机中，加入重量为鲜玉米粒重量5倍量、温度为55℃的温水，调整榨汁机转速为860r/min榨汁7min，得玉米液；将玉米液与一次红茶菠萝液混合搅拌均匀，加入果胶酶，在温度为26℃、压力为22MPa的条件下均质33min，加入3/4重量的紫云英蜂蜜、二次红茶液和中药提取液混合搅拌均匀，置入温度为35℃的发酵箱密闭发酵24天，得二次红茶菠萝液；
（5）将二次红茶菠萝液在温度为33℃、压力为28MPa的条件下均质42min，过610目滤布，取滤液，加入赤藓糖醇、具栖冬青苷和黄芩素混合搅拌均匀，在温度为34℃、压力为32MPa的条件下均质64min，得营养保健红茶菠萝果酒；
（6）灌装，27kGy辐射灭菌19min，贴标签，得成品。
实施例2
本发明实施例中，一种营养保健红茶菠萝果酒，由以下重量份的原料制成：菠萝440份、红茶30份、紫云英蜂蜜7.5份、鲜玉米粒50份、黄瓜仁草1.7份、扁豆根1.2份、峨参0.95份、土牛膝0.85份、黑血藤1.45份、赤藓糖醇0.66份、果胶酶1.45份、具栖冬青苷0.18份、黄芩素0.13份。
作为发明进一步的方案：一种营养保健红茶菠萝果酒的制备方法与实施例1相同。
实施例3
本发明实施例中，一种营养保健红茶菠萝果酒，由以下重量份的原料制成：菠萝450份、红茶31份、紫云英蜂蜜8份、鲜玉米粒52份、黄瓜仁草1.8份、扁豆根1.3份、峨参1份、土牛膝0.89份、黑血藤1.5份、赤藓糖醇0.69份、果胶酶1.5份、具栖冬青苷0.19份、黄芩素0.14份。
作为发明进一步的方案：一种营养保健红茶菠萝果酒的制备方法与实施例1相同。
随机选择16~70岁的受试者100位，随机分为4组，每组25人，对实施例红茶菠萝果酒和对比例市售普通菠萝果酒进行感官评定，每项满分为100分，最后得分为平均分，实施例红茶菠萝果酒和对比例市售普通菠萝果酒的感官评定见表1：
表1 实施例红茶菠萝果酒和对比例市售普通菠萝果酒的感官评定
从表1的结果可以看出，实施例红茶菠萝果酒，色泽均匀、呈深黄色、有光泽，静置澄清透亮、无沉淀、无悬浮物，茶香菠萝香酒香浓馥幽郁、诸香和谐纯正，酸甜可口、醇厚协调、酒体丰满、舒服爽口、回味延绵，得到广大消费者的喜爱。
实施例红茶菠萝果酒和对比例市售普通菠萝果酒的营养保健效果：
有效：不适症状减轻或消失；无效：不适症状不变或更加严重。
随机选择长期便秘、长期胃痛胃胀和高血压的患者各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果酒200mL，受试时间为30天，实施例红茶菠萝果酒和对比例市售普通菠萝果酒的营养保健效果见表2：
表2 实施例红茶菠萝果酒和对比例市售普通菠萝果酒的营养保健效果
从表2能够看出，实施例的红茶菠萝果酒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，说明本发明提供的红茶菠萝果酒具有良好的营养保健效果。

Claims (2)

1.一种营养保健红茶菠萝果酒，其特征在于，由以下重量份的原料制成：菠萝430~450份、红茶29~31份、紫云英蜂蜜7~8份、鲜玉米粒48~52份、黄瓜仁草1.6~1.8份、扁豆根1.1~1.3份、峨参0.9~1份、土牛膝0.81~0.89份、黑血藤1.4~1.5份、赤藓糖醇0.63~0.69份、果胶酶1.4~1.5份、具栖冬青苷0.17~0.19份、黄芩素0.12~0.14份。
2.根据权利要求1所述的营养保健红茶菠萝果酒的制备方法，其特征在于，具体包括以下步骤：
（1）向红茶中加入其重量13~14倍量、温度为80~82℃的温水恒温浸泡9~10min，室温自然冷却，过滤，得一次红茶液和红茶渣；将红茶渣投入到其重量18~20倍量的沸水中，加入1/4重量的紫云英蜂蜜文火熬煮12~13min，室温自然冷却，过滤，取滤液，得二次红茶液；
（2）将菠萝削皮洗净，切块，置入转速为270~280r/min的打浆机打浆13~15min，得菠萝浆；向菠萝浆中加入一次红茶液混合搅拌均匀，置于温度为34~36℃的发酵箱密闭发酵10~11天，得一次红茶菠萝液；
（3）将黄瓜仁草、扁豆根、峨参、土牛膝和黑血藤混合粉碎，投入到重量为黄瓜仁草重量27~29倍量的水中，大火煮沸，文火熬煮59~61min，室温自然冷却，过滤，取煎煮液，得中药提取液；
（4）将鲜玉米粒洗净，投入榨汁机中，加入重量为鲜玉米粒重量5~6倍量、温度为55~57℃的温水，调整榨汁机转速为860~880r/min榨汁7~8min，得玉米液；将玉米液与一次红茶菠萝液混合搅拌均匀，加入果胶酶，在温度为26~28℃、压力为22~23MPa的条件下均质33~35min，加入3/4重量的紫云英蜂蜜、二次红茶液和中药提取液混合搅拌均匀，置入温度为35~37℃的发酵箱密闭发酵24~26天，得二次红茶菠萝液；
（5）将二次红茶菠萝液在温度为33~35℃、压力为28~29MPa的条件下均质42~44min，过610~630目滤布，取滤液，加入赤藓糖醇、具栖冬青苷和黄芩素混合搅拌均匀，在温度为34~36℃、压力为32~33 MPa的条件下均质64~66min，得营养保健红茶菠萝果酒；
（6）灌装，27~28kGy辐射灭菌19~20min，贴标签，得成品。
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