CN106901265A - 一种香水柠檬片及其制作方法 - Google Patents
一种香水柠檬片及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种香水柠檬片及其制作方法，属于食品加工技术领域。所述香水柠檬片的主要原料包括：香水柠檬、绿茶粉、蜂蜜、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪、薄荷、纤维素酶及壳聚糖。本发明添加的中草药物质中含有薄荷油等有效成分，具有健脾养胃、清咽利喉及降血压作用；添加天然食品防腐剂壳聚糖，防腐性能良好，健康安全。通过冷打浆技术来改善现有柠檬片的品质和风味，采用高压脉冲电场进行杀菌灭酶，高效快速，解决了高温作用下造成柠檬风味差、营养成分损失的问题。本发明营养丰富、全面，易于吸收与保存，老少皆宜，符合人们科学健康饮食需求，值得推广应用。
Description
【技术领域】
本发明涉及食品加工技术领域，具体涉及一种香水柠檬片及其制作方法。
【背景技术】
香水柠檬，芸香科柑桔属的常绿小乔木，属于柠檬的变种，为中国台湾培育品种，其果型修长，大而无核，最大的特色是果皮味道清甜，汁水香气浓郁，完全没有其他柠檬的苦涩味道。香水柠檬一年四季花果不断，几乎周年不断收果，不单是夏季冷食圣品，更是养颜美容、瘦身之佳品。香水柠檬富含维生素C，此外还含有水分、蛋白质、脂肪、醣类、纤维、灰分、维生素B1、B2、B6、维生素C、钠、钾、钙、镁、磷、铁、锌，具有极高的食用价值及药用价值。
目前柠檬片的制作方法大部分采用高温曝晒或高温干燥技术进行制片，在这一过程中容易造成柠檬营养成分流失，原料的色、香、味及营养物质破坏严重，无法满足人们对产品品质、风味及外观的需求。在加工过程中加入多种食品护色剂、防腐剂等配料浸渍，虽然在国标允许范围内，但是对消费者的健康还是会产生一定程度上的危害，制得的柠檬片需要泡水，食用不方便，也很难将柠檬片中的营养成分充分溶解出来。此外，制得的柠檬片成分单一，含糖量高，防腐性能差，容易出现变质现象。
公开号为CN101779778A的发明申请专利公开了一种柠檬含片及其制备方法，原料配方为柠檬粉或柠檬浓缩液，优质糖粉或木糖醇、甘草甜素，淀粉，柠檬黄或日落黄中的一种或几种，柠檬油，该柠檬含片具有有效生物活性和易吸收的优点，但本发明未添加中草药和防腐剂，制得的柠檬含片营养成分较单一、防腐性能较差，同时制作过程采用高温烘干，未采用冷处理过程，原料的营养成分受到破坏，也未采用任何的杀菌处理，使制得的柠檬含片存在安全健康隐患。
公开号为CN104938981A的发明申请专利公开了一种柠檬片的制备方法，将柠檬鲜果采用含臭氧0.4～10mg/L的水清洗5～10min，消毒灭菌去除残留农药；并切片，将柠檬片单层平铺在烘盘中，送入烘房，干燥温度60-65℃，恒温干燥时间为7.8-8.2h。本发明模拟户外自然晒干原理对鲜柠檬片进行低温烘干，完全避免了民间户外晾晒脱水工艺中沙尘污染、虫叮虫咬的弊端。但本发明干燥温度较高，干燥时间较长，在这过程中营养成分容易流失，产品品质、风味及外观都会受到影响，而且制作的柠檬片容易受潮，不利于长期保存。
【发明内容】
本发明的目的在于：针对上述存在的问题，提供一种香水柠檬片及其制作方法。本发明具有营养丰富、全面，口感细腻、独特、健康安全及防腐性能良好的特点，同时保留了香水柠檬原有的色、香、味，能够有效起到降低血压的功效，具有良好的保健作用。
为了实现上述目的，本发明采用的技术方案如下：
一种香水柠檬片，由以下重量份数的原料制成：香水柠檬100-200份、绿茶粉4-10份、蜂蜜1-5份、夏枯草22-32份、地骨皮18-26份、银杏叶10-18份、香附12-20份、藏菖蒲5-11份、白术7-13份、黄芪4-10份、薄荷2-8份、纤维素酶5-11份及壳聚糖0.5-2.5份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
较优的，一种香水柠檬片，由以下重量份数的原料制成：香水柠檬130-170份、绿茶粉6-9份、蜂蜜2-4份、夏枯草25-29份、地骨皮20-24份、银杏叶12-16份、香附15-18份、藏菖蒲7-9份、白术9-11份、黄芪6-8份、薄荷4-6份、纤维素酶7-9份及壳聚糖1.0-2.0份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
更优的，一种香水柠檬片，由以下重量份数的原料制成：香水柠檬150份、绿茶粉7份、蜂蜜3份、夏枯草27份、地骨皮22份、银杏叶14份、香附16份、藏菖蒲8份、白术10份、黄芪7份、薄荷5份、纤维素酶8份及壳聚糖1.5份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
根据上述配方，本发明还提供上述香水柠檬片的制作方法，包括以下步骤：
(1)鲜果挑选、洗净：选取色泽好、形态饱满、成熟度较高及无腐烂变质的香水柠檬果实，清洗沥干，得到香水柠檬备用；
(2)称取原料：按相应的重量份称取香水柠檬、绿茶粉、蜂蜜、薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪、白术、纤维素酶及壳聚糖；
(3)果浆制备：将步骤(2)称取的香水柠檬放入切片机中切片，得到柠檬片，再将柠檬片倒入冷打浆机中进行冷打浆，打成絮状柠檬果实原浆；
(4)辅料配制：将步骤(2)称取的薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪及白术洗净，用破碎机破碎为粒径小于3mm的颗粒，加入纤维素酶水溶液至浸过该9味药材表面1-2cm，搅拌均匀后浸泡2-3h，然后放入60-80℃的烘干箱中干燥8-10h，取出放在干燥处自然冷却至室温后再倒入粉碎机中机械粉碎为过60-80目标准筛的混合粉末，然后每次加入混合粉末总重量3-5倍的水回流浸提2-3次，每次提取90-120min，得到提取液备用；
(5)真空冷冻干燥：将步骤(3)所得的柠檬果实原浆、步骤(4)所得的提取液、绿茶粉、蜂蜜及壳聚糖放入搅拌机中搅拌均匀，并放入真空冷冻干燥机中进行干燥，得到柠檬粉末备用；
(6)压制成型：将步骤(5)所得的柠檬粉末放入压片机压制成型，得到单片，控制单片重量为0.65-0.85g；
(7)杀菌、封装：将步骤(6)所得的单片置于电场强度为35-45kv/cm的高压脉冲电场中进行杀菌灭酶，得到柠檬片，然后将柠檬片在真空作用下进行恒温封装，即制得成品。
在本发明中，进一步地，所述冷打浆过程的温度控制在﹣20℃～20℃，在这温度下能够有效保留香水柠檬原有的色、香、味，同时能够避免营养成分流失。
在本发明中，进一步地，所述纤维素酶水溶液是由市售纤维素酶与纯净水按质量比为1:60-1:90配制而成，能够有效破坏中草药材的细胞壁，从而游侠提取中草药材中的有效成分。
在本发明中，进一步地，所述纤维素酶(cellulase)购买于和氏璧生物科技有限公司，纤维素酶由木霉代谢生产的固体粉末或液体制剂，为食品级产品，纤维素酶(固体)酶活为100000U/g，符合相关国际国内标准，低温、干燥处保存。
在本发明中，进一步地，所述壳聚糖(chitosan)又称脱乙酰甲壳素，白色或灰白色半透明的片状或粉状固体，无味、无臭、无毒性。壳聚糖及其衍生物有较好的抗菌活性，能抑制一些真菌、细菌、和病毒的生长繁殖，壳聚糖分子的正电荷和细菌细胞膜上负电荷的相互作用，使细胞内的蛋白酶和其他成分泄漏，从而达到抗菌、杀菌作用。壳聚糖抑菌效果显著，用量少，口感好，无任何毒副作用，且不影响食品的口感、颜色、香味与成分，是一种理想的食品防腐剂。此外，壳聚糖还能显著减缓果蔬的转色，能维持果蔬正常的品质、品味、营养成分和外观，提高果蔬的商品价值。
在本发明中，进一步地，本发明香水柠檬片中各中草药原料的具体特性如下：
夏枯草：夏枯草(Prunellae Spica)来源于唇形科植物夏枯草的果穗，性寒，味辛、苦，归肝经、胆经。夏枯草含熊果酸、齐墩果酸、夏枯草皂苷等成分，具有降压、抗心律失常、抗炎、免疫抑制、降血糖、抗菌、抗病毒、抗细胞毒作用。
地骨皮：地骨皮(Lycii Cortex)来源于茄科植物枸杞或宁夏枸杞的根皮，性寒，味甘，归肺经、肝经、肾经。地骨皮含桂皮酸、大量的酚类物质、甜菜碱等成分，具有解热、降低血压、降血糖、降血脂作用以及抗微生物作用；对结核病及慢性炎症引起的低热、潮热等有较好效果，并能改善口渴。
银杏叶：银杏叶(Ginkgo Folium)来源于银杏科植物银杏的叶，性平，味甘、苦、涩，归心经、肺经。银杏叶含有山柰酚、槲皮素等酚类物质，具有敛肺、平喘、活血化瘀、止痛的功效，对气管平滑肌具有直接松弛作用，对胃肠道平滑肌有解痉的作用，同时具有降血脂以及降血压作用。
香附：香附(Nutgrass Galingale Rhizome)来源于莎草科植物莎草的根茎，性平，味辛、微苦、微甘，归肝经、三焦经。香附含有多种倍半萜及其氧化物、桉叶素、香附醇等有效成分，具有抗炎、保肝利胆、降血糖、降血脂等药理作用；对胃黏膜有保护作用，具有很好的健脾养胃的作用。
藏菖蒲：藏菖蒲(Acori Calami Rhizoma)来源于天南星科植物藏菖蒲的根茎，性温，味苦、辛，归心经、肝经、胃经。藏菖蒲含挥发油，油中主要成分为α-细辛醚、β-细辛醚、甲基异丁香油酚等有效成分，具有温胃，消炎止痛的功效，现代药理试验结果表明，藏菖蒲具有安神镇静、抗惊厥、降温及解平滑肌痉挛等作用。
白术：白术(Macrocephalae Rhizoma)来源于菊科植物白术的根茎，性温，味甘、苦，归脾经、胃经。白术主要含有苍术酮、桉叶醇等成分，具有健脾、益气、燥湿利水、止汗、安胎的功效，同时能够有效促进肠胃蠕动、健脾养胃，起到良好的降血糖、抗凝血及抗菌作用。此外，白术中还可分离得到甘露聚糖AM-3，能够起到良好的增强免疫的作用。
黄芪：黄芪(Astmgali Radix)来源于豆科植物蒙古黄芪和膜荚黄芪的根，性微温，味甘，归脾经、肺经。黄芪主要含黄芪甲苷、黄芪苷等有效成分，具有补气固表、利尿、托毒排脓、生肌的功效，同时还具有调节免疫、抗衰老和抗应激作用。
薄荷：薄荷(Menthae Haplocalycis Herba)属香草类草本植物，性凉，味辛，归肺经、肝经。薄荷主要含有薄荷油、薄荷醇等成分，具有发汗、解热、缓解胃肠平滑肌痉挛、兴奋中枢神经、促进呼吸道腺体分泌而具消炎及解痉等作用；对呼吸系统，具有祛痰作用及良好的止咳作用；促进透皮吸收，可用于抗微生物、调节免疫功能。对革兰氏阻性、革兰氏阴性球菌、杆菌及多种病毒有一定的抑制作用。
综上所述，采用上述技术方案，本发明的有益效果是：
(1)本发明添加绿茶粉、蜂蜜及8种中草药材提取液，不但使得香水柠檬片更加香甜可口、口感独特，而且8种中草药材中，夏枯草和地骨皮作为君药起主要降低血压的作用，银杏叶和香附作为臣药协助君药降低血压、血脂，藏菖蒲和白术作为佐药可以有效控制高血压引起的心悸气短、失眠等症状，黄芪和薄荷作为使药能够有效调和其他药材，8种中草药材经过科学配伍，相互配合，从而在很大程度上增强香水柠檬片的降血压的保健作用，符合人们科学健康饮食的需求。
(2)本发明加入天然食品防腐剂壳聚糖，壳聚糖及其衍生物有较好的抗菌活性，能抑制一些真菌、细菌、和病毒的生长繁殖，抑菌效果显著，用量少，口感好，无任何毒副作用，且不影响香水柠檬的口感、颜色、香味与营养成分，提高香水柠檬片的防腐性能，延长香水柠檬片的保质期。
(3)本发明冷打浆技术及高压脉冲杀菌灭酶均为冷加工处理过程，最大限度的保留了香水柠檬本身的香味，有效避免了香水柠檬营养成分的流失，同时也增强了香水柠檬片的细腻度，使制得的香水柠檬片易于吸收、口感独特。
(4)本发明克服了目前柠檬片食用受到一定程度的限制问题，将柠檬制成携带方便的片剂形式，营养全面，易于吸收与保存，老少皆宜，适合广大群众食用。
总之，本发明各原料经过科学配伍，所得香水柠檬片色、香、味俱全，口感细腻、独特，香甜可口，营养丰富、全面，具有降低血压的功效，易于吸收与保存，老少皆宜，符合人们科学健康饮食需求，值得推广应用。
【具体实施方式】
以下通过具体实施例对本发明作进一步详述。
一、配方实施例
实施例1
一种香水柠檬片，由以下重量份数的原料制成：香水柠檬100份、绿茶粉4份、蜂蜜1份、夏枯草22份、地骨皮18份、银杏叶10份、香附12份、藏菖蒲5份、白术7份、黄芪4份、薄荷2份、纤维素酶5份及壳聚糖0.5份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
实施例2
一种香水柠檬片，由以下重量份数的原料制成：香水柠檬200份、绿茶粉10份、蜂蜜5份、夏枯草32份、地骨皮26份、银杏叶18份、香附20份、藏菖蒲11份、白术13份、黄芪10份、薄荷8份、纤维素酶11份及壳聚糖2.5份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
实施例3
一种香水柠檬片，由以下重量份数的原料制成：香水柠檬130份、绿茶粉6份、蜂蜜2份、夏枯草25份、地骨皮20份、银杏叶12份、香附15份、藏菖蒲7份、白术9份、黄芪6份、薄荷4份、纤维素酶7份及壳聚糖1.0份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
实施例4
一种香水柠檬片，由以下重量份数的原料制成：香水柠檬170份、绿茶粉9份、蜂蜜4份、夏枯草29份、地骨皮24份、银杏叶16份、香附18份、藏菖蒲9份、白术11份、黄芪8份、薄荷6份、纤维素酶9份及壳聚糖2.0份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
实施例5
一种香水柠檬片，由以下重量份数的原料制成：香水柠檬150份、绿茶粉7份、蜂蜜3份、夏枯草27份、地骨皮22份、银杏叶14份、香附16份、藏菖蒲8份、白术10份、黄芪7份、薄荷5份、纤维素酶8份及壳聚糖1.5份；所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
二、制备实施例
实施例6
上述实施例1-5的香水柠檬片的制作包括如下步骤：
(1)鲜果挑选、洗净：选取色泽好、形态饱满、成熟度较高及无腐烂变质的香水柠檬果实，清洗沥干，得到香水柠檬备用；
(2)称取原料：按相应的重量份称取香水柠檬、绿茶粉、蜂蜜、薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪、白术、纤维素酶及壳聚糖；
(3)果浆制备：将步骤(2)称取的香水柠檬放入切片机中切片，得到柠檬片，再将柠檬片倒入冷打浆机中进行冷打浆，打成絮状柠檬果实原浆；其中，所述冷打浆过程的温度控制在﹣20℃；
(4)辅料配制：将步骤(2)称取的薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪及白术洗净，用破碎机破碎为粒径小于3mm的颗粒，加入纤维素酶水溶液至浸过该9味药材表面1cm，搅拌均匀后浸泡2h，然后放入60℃的烘干箱中干燥8h，取出放在干燥处自然冷却至室温后再倒入粉碎机中机械粉碎为过60目标准筛的混合粉末，然后每次加入混合粉末总重量3倍的水回流浸提2次，每次提取90min，得到提取液备用；其中，所述纤维素酶水溶液是由市售纤维素酶与纯净水按质量比为1:60配制而成；
(5)真空冷冻干燥：将步骤(3)所得的柠檬果实原浆、步骤(4)所得的提取液、绿茶粉、蜂蜜及壳聚糖放入搅拌机中搅拌均匀，并放入真空冷冻干燥机中进行干燥，得到柠檬粉末备用；
(6)压制成型：将步骤(5)所得的柠檬粉末放入压片机压制成型，得到单片，控制单片重量为0.65g；
(7)杀菌、封装：将步骤(6)所得的单片置于电场强度为35kv/cm的高压脉冲电场中进行杀菌灭酶，得到柠檬片，然后将柠檬片在真空作用下进行恒温封装，即制得成品。
实施例7
上述实施例1-5的香水柠檬片的制作包括如下步骤：
(1)鲜果挑选、洗净：选取色泽好、形态饱满、成熟度较高及无腐烂变质的香水柠檬果实，清洗沥干，得到香水柠檬备用；
(2)称取原料：按相应的重量份称取香水柠檬、绿茶粉、蜂蜜、薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪、白术、纤维素酶及壳聚糖；
(3)果浆制备：将步骤(2)称取的香水柠檬放入切片机中切片，得到柠檬片，再将柠檬片倒入冷打浆机中进行冷打浆，打成絮状柠檬果实原浆；其中，所述冷打浆过程的温度控制在20℃；
(4)辅料配制：将步骤(2)称取的薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪及白术洗净，用破碎机破碎为粒径小于3mm的颗粒，加入纤维素酶水溶液至浸过该9味药材表面2cm，搅拌均匀后浸泡3h，然后放入80℃的烘干箱中干燥10h，取出放在干燥处自然冷却至室温后再倒入粉碎机中机械粉碎为过80目标准筛的混合粉末，然后每次加入混合粉末总重量5倍的水回流浸提3次，每次提取120min，得到提取液备用；其中，所述纤维素酶水溶液是由市售纤维素酶与纯净水按质量比为1:90配制而成；
(5)真空冷冻干燥：将步骤(3)所得的柠檬果实原浆、步骤(4)所得的提取液、绿茶粉、蜂蜜及壳聚糖放入搅拌机中搅拌均匀，并放入真空冷冻干燥机中进行干燥，得到柠檬粉末备用；
(6)压制成型：将步骤(5)所得的柠檬粉末放入压片机压制成型，得到单片，控制单片重量为0.85g；
(7)杀菌、封装：将步骤(6)所得的单片置于电场强度为45kv/cm的高压脉冲电场中进行杀菌灭酶，得到柠檬片，然后将柠檬片在真空作用下进行恒温封装，即制得成品。
三、效果验证
为了进一步说明本发明香水柠檬片的推广应用价值，使用实施例香水柠檬片对不同人群进行试验。本发明的试吃人群总共250人，分为A组和B组，其中A组为200人，体质正常；B组为50人，正常情况下检测血压为148/92-150/98mmHg。对A组进行口感试验，让A组人群对香水柠檬片的口感按照评分标准进行评分；对B组进行血压试验，试验时间2个月，分别在每天的八时、十七时、二十二时食用香水柠檬片，每隔10天进行血压检测，检测时间为食用香水柠檬片前1-2h，检测结果取当天血压值的平均值，血压试验期间未服用降压药及其他相关具有降压功效的食品。将香水柠檬片放置于温度35℃，湿度55％的恒温培养箱，检测其理化指标与微生物指标，判定其防腐性能合格情况。
口感评分标准：分别从产品的搭配丰富程度、口感程度、营养丰富程度以及食欲程度等方面进行综合评分，分值范围为0-10分；
防腐性能等级指标如下：A：三个月后理化指标与微生物指标依然合格；B：前两个月理化指标及微生物指标依然合格，至第三个月有轻微变化；C：前两个月有轻微变化，至第三个月发生较大变化；D：两个月内发生变质。
试验组(A1)：采用制备实施例6的方法(根据实施例1的配方)制备的香水柠檬片；对照组1(A2)：采用制备实施例6(根据配方实施例1)制备的香水柠檬片，不同的是，不添加壳聚糖制得；对照组2(A3)：采用制备实施例6(根据配方实施例1)制备的香水柠檬片，不同的是，不添加中草药制得；对照组3(A4)：市售香水柠檬片。对调查结果做总结分析，如表1所示：
表1对香水柠檬片的口感评分调查及防腐性能结果分析
表2血压检测结果
根据表1可以看出，通过对不同人群进行调查发现，本发明香水柠檬片的口感较好，评分在8分以上的人数占口感调查总人数的97.5％，其中评分为满分10分占口感总调查人数的71％，6分及以下的人数为0人，而且根据调查者的调查评价可知，本发明香水柠檬片口感细腻，口味独特，带着淡淡的香味，颜色搭配适宜，让人有很大的食欲，食用后肠胃舒适，而且防腐性能良好，可以保存较长时间，适合大多数人群食用；不添加壳聚糖制得的香水柠檬片口感方面较适中，防腐性能较差，两个月内发生变质；不添加中草药材制得的香水柠檬片口感较差，口味单一，对人体的保健作用较差，防腐性能较差，前两个月有轻微变化，至第三个月发生较大变化；市售香水柠檬片相对于本发明香水柠檬片而言，口感较差，食用不方便，根据其配料表可知道，其加入了山梨酸钾等食品防腐剂，虽然其防腐性能较好，但是此类防腐剂在一定程度上对人体有危害性。
根据表2可以看出，通过对高血压人群进行试验发现，本发明香水柠檬片的降压效果最显著，经过2个月的试验时间，血压从150/95mmHg降低至124/84mmHg，使得血压值基本上达到稳定，具有良好的保健作用；降压效果最差的为市售香水柠檬片，经过2个月的试验时间，试验者的血压值降低较少，且还会出现升高的现象。
据此可以判断，本发明香水柠檬片色、香、味俱全，口感细腻、独特，香甜可口，营养丰富、全面，降血压效果显著，符合人们科学健康饮食需求，值得推广应用。
上述说明是针对本发明较佳可行实施例的详细说明，但实施例并非用以限定本发明的专利申请范围，凡本发明所提示的技术精神下所完成的同等变化或修饰变更，均应属于本发明所涵盖专利范围。
Claims (6)
1.一种香水柠檬片，其特征在于，由以下重量份数的原料制成：香水柠檬100-200份、绿茶粉4-10份、蜂蜜1-5份、夏枯草22-32份、地骨皮18-26份、银杏叶10-18份、香附12-20份、藏菖蒲5-11份、白术7-13份、黄芪4-10份、薄荷2-8份、纤维素酶5-11份及壳聚糖0.5-2.5份；
所述夏枯草、地骨皮、银杏叶、香附、藏菖蒲、白术、黄芪及薄荷各原料均为鲜品。
2.如权利要求书1所述的一种香水柠檬片，其特征在于，由以下重量份数的原料制成：香水柠檬130-170份、绿茶粉6-9份、蜂蜜2-4份、夏枯草25-29份、地骨皮20-24份、银杏叶12-16份、香附15-18份、藏菖蒲7-9份、白术9-11份、黄芪6-8份、薄荷4-6份、纤维素酶7-9份及壳聚糖1.0-2.0份。
3.如权利要求书1所述的一种香水柠檬片，其特征在于，由以下重量份数的原料制成：香水柠檬150份、绿茶粉7份、蜂蜜3份、夏枯草27份、地骨皮22份、银杏叶14份、香附16份、藏菖蒲8份、白术10份、黄芪7份、薄荷5份、纤维素酶8份及壳聚糖1.5份。
4.制作如权利要求1-3任一项所述的一种香水柠檬片的方法，其特征在于，包括以下步骤：
(1)鲜果挑选、洗净：选取色泽好、形态饱满、成熟度较高及无腐烂变质的香水柠檬果实，清洗沥干，得到香水柠檬备用；
(2)称取原料：按相应的重量份称取各原料；
(3)果浆制备：将步骤(2)称取的香水柠檬放入切片机中切片，得到柠檬片，再将柠檬片倒入冷打浆机中进行冷打浆，打成絮状柠檬果实原浆；
(4)辅料配制：将步骤(2)称取的薄荷、夏枯草、地骨皮、银杏叶、香附、藏菖蒲、黄芪及白术洗净，用破碎机破碎为粒径小于3mm的颗粒，加入纤维素酶水溶液至浸过该8味药材表面1-2cm，搅拌均匀后浸泡2-3h，然后放入60-80℃的烘干箱中干燥8-10h，取出放在干燥处自然冷却至室温后再倒入粉碎机中机械粉碎为过60-80目标准筛的混合粉末，然后每次加入混合粉末总重量3-5倍的水回流浸提2-3次，每次提取90-120min，得到提取液备用；
(5)真空冷冻干燥：将步骤(3)所得的柠檬果实原浆、步骤(4)所得的提取液、绿茶粉、蜂蜜及壳聚糖放入搅拌机中搅拌均匀，并放入真空冷冻干燥机中进行干燥，得到柠檬粉末备用；
(6)压制成型：将步骤(5)所得的柠檬粉末放入压片机压制成型，得到单片，控制单片重量为0.65-0.85g；
(7)杀菌、封装：将步骤(6)所得的单片置于电场强度为35-45kv/cm的高压脉冲电场中进行杀菌灭酶，得到柠檬片，然后将柠檬片在真空作用下进行恒温封装，即制得成品。
5.根据权利要求4所述的一种香水柠檬片的制作方法，其特征在于：步骤(3)中，所述冷打浆过程的温度控制在﹣20℃～20℃。
6.根据权利要求4所述的一种香水柠檬片的制作方法，其特征在于：步骤(4)中，所述纤维素酶水溶液是由市售纤维素酶与纯净水按质量比为1:60-1:90配制而成。
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