CN107114642A - 一种牡丹花功能饮料及其制备方法 - Google Patents
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Abstract
本发明提供了一种制作牡丹花功能饮料的方法，主要过程如下，新鲜牡丹花先经过清洗，摊晾，干燥，粉碎过筛，超声微波协同萃取，过滤，配料等步骤。本发明所述的牡丹花功能饮料颜色宜人、液体清澈，有清凉的牡丹花香，长期饮用具有抗癌、降血脂、降血糖的功效，具有活血化瘀、清热镇静、消炎明目等效果。此方法与单一的牡丹花茶制备方法相比，本发明所述的牡丹花功能饮料的制备方法有效解决了纯牡丹花茶入口苦涩乏味的不足，同时保留了纯正的牡丹花香味及其原有的营养成分，适于工业化生产饮料。
Description
技术领域
一种制备牡丹花功能饮料的方法，属于食品加工技术领域，尤其涉及牡丹花功能饮料的制备领域。
背景技术
牡丹是芍药科、芍药属的多年生落叶灌木,它原产于中国。牡丹的全身都是宝，其花瓣、花粉、籽、根(丹皮)等都有着很高的药用价值和食用价值。牡丹之乡山东省菏泽市，凤丹牡丹原产地安徽铜陵，是目前全国栽培面积最大、品种最多的油用牡丹苗木生产基地，栽培面积已达60万亩，新品种的培育率和苗木出口率占到国内总量的80％以上。牡丹花是一种无毒性的鲜花。于2013年被批准为新食品原料(国卫办食品函〔2013〕31号，中华人民共和国国家卫生和计划生育委员会2013-07-12)。我国自古就有食用牡丹花的习惯，并且经过长期的发展已经形成了多种地方特色名吃和菜谱，如牡丹花银耳汤、牡丹花粥、牡丹花溜鱼片、牡丹花里脊丝等，经常食用有活血化淤、美容养颜等功效。
发明内容
本发明的目的是提供制备牡丹花功能饮料的方法，能更好的保存牡丹花的主要活性成分物质，保存率均在84％以上，同时改善了单一制备的牡丹花茶的入口苦涩的缺点与不足。本发明为牡丹花功能饮料的综合开发提供新的思路与方式。
本发明的技术方案提供一种制备牡丹花功能饮料的方法，包括如下步骤：
(1)清洗：将牡丹鲜花平摊在不锈钢平板上进行流水清洗除去花粉等杂物；
(2)摊晾：将清洗过的牡丹花平铺于板中置于通风处，直至花瓣表面看不见水珠，备用；
(3)干燥：将清洗摊晾过的牡丹鲜花进行热风干燥、真空干燥或微波干燥，干燥温度为65-80℃，干燥时间为0.5-5h，微波功率为100-5000w，使牡丹花含水量在8％以下；
(4)粉碎过筛:取干燥后的牡丹花，置于粉碎机中进行粉碎，并将其过80目筛，备用；
(5)超声微波协同萃取：取牡丹花粉末和水以1：30-1：50的质量比混合于烧杯中，置于超声微波协同萃取仪中提取1-5min,超声波功率为50W，微波功率为100-5000W；
(6)过滤：用1000目滤布过滤2-3次，得到牡丹花浸提液；
(7)配方：将牡丹花提取液稀释2-10倍，分别加入甜味剂1-5％，天然香精0.5-1％，天然有机酸2-5％，充分搅拌均匀。
本方法的优点为：(1)原料为国家批准认可的新食品原料，天然无毒，且具有降血脂，抗氧化，防癌等功效。(2)制备过程中额外耗能小，生产周期短。(3)超声微波协同萃取法提取得到的牡丹花提取液中有效成分(包括黄酮、多糖等)的提取率显著高于传统的热水回流等提取方法，提取速度快，提取效率更高。(4)制备出的成品风味独特，口感宜人，具有很大的市场潜力。
具体实施方式
以下给出实施例，对本发明作进一步说明。
实例1
取新鲜完好的牡丹花，对其进行清洗，摊晾，再进行真空干燥，用绞碎机将牡丹花干品粉碎，过筛，得牡丹干花粉末。精确称取8g牡丹花粉末于食品用干净烧杯中，加入240ml纯净水(1：30)，置于超声微波协同萃取仪中提取1.5min,超声波功率为50W，微波功率为500W，用1000目滤布过滤2次，得到牡丹花浸提液。取牡丹花浸提液25ml再加入75ml纯净水稀释至总体积为100ml的溶液。在提取液中分别加入0.04g甜菊苷，0.01g天然柠檬香精，0.03g天然柠檬酸，充分搅拌均匀。
实例2
取新鲜完好的牡丹花，对其进行清洗，摊晾，再经过热风干燥将其烘干，用绞碎机将牡丹花干品粉碎，过筛，得牡丹干花粉末。精确称取8g牡丹花粉末于食品用干净烧杯中，加入240ml纯净水(1：30)，置于超声微波协同萃取仪中提取1min,超声波功率为50W，微波功率为600W，用1000目滤布过滤2次，得到牡丹花浸提液。取牡丹花浸提液50ml再加入150ml纯净水稀释至总体积为200ml的溶液。在提取液中加入0.05g罗汉果苷，0.02g天然柠檬香精，0.05g天然苹果酸，充分搅拌均匀。
实例3
取新鲜完好的牡丹花，对其进行清洗，摊晾，再进行微波干燥，用绞碎机将牡丹花干品粉碎，过筛，得牡丹干花粉末。精确称取10g牡丹花粉末于食品用干净烧杯中，加入300ml纯净水(1：30)，置于超声微波协同萃取仪中提取2min,超声波功率为50W，微波功率为300W，用1000目滤布过滤3次，得到牡丹花浸提液。取牡丹花浸提液50ml再加入150ml纯净水稀释至总体积为200ml的溶液。在提取液中加入0.08g阿斯巴甜，0.04g天然柠檬香精，0.08g天然柠檬酸，充分搅拌均匀。
Claims (2)
1.一种牡丹花功能饮料及其制备方法，其特征在于对牡丹花进行干燥处理以及配方过程。主要过程为：新鲜完好的牡丹花进行清洗，摊晾，再进行干燥，将牡丹花干品粉碎，过筛，得牡丹干花粉末。牡丹花粉末和水以1：30-1：50比例混合于烧杯中，置于超声微波协同萃取仪中提取，过滤，得到牡丹花浸提液。加水将提取液稀释2-10倍。在提取液中分别加入天然香精、天然有机酸、甜味剂，充分搅拌均匀，得到成品。
2.根据权利要求1所述的一种牡丹花功能饮料及其制备方法，其特征在于，包括以下具体步骤：(1)清洗：将牡丹鲜花平摊在不锈钢平板上进行流水清洗除去花粉等杂物；(2)摊晾：将清洗过的牡丹花平铺于板中置于通风处，直至花瓣表面看不见水珠，备用；(3)干燥：将清洗摊晾过的牡丹鲜花进行热风干燥、真空干燥或微波干燥，干燥温度为65-80℃，干燥时间为0.5-5h，微波功率为100-5000w，使牡丹花含水量在8％以下；(4)粉碎过筛:取干燥后的牡丹花，置于粉碎机中进行粉碎，并将其过80目筛，备用；(5)超声微波协同萃取：取牡丹花粉末和水以1：30-1：50比例混合于烧杯中，置于超声微波协同萃取仪中提取1-5min,超声波功率为50W，微波功率为100-5000W；(6)过滤：用1000目滤布过滤2-3次，得到牡丹花浸提液；(7)配方：将牡丹花提取液稀释2-10倍，分别加入天然香精0.5-1％，甜味剂1-5％，天然有机酸2-5％，充分搅拌均匀。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111887366A (zh) * | 2020-07-28 | 2020-11-06 | 菏泽瑞璞牡丹产业科技发展有限公司 | 一种牡丹功能饮料 |
| CN112741323A (zh) * | 2020-12-31 | 2021-05-04 | 河南省商业科学研究所有限责任公司 | 一种牡丹花黄酮咀嚼片及其制备方法 |
| CN114376226A (zh) * | 2022-01-24 | 2022-04-22 | 中国科学院植物研究所 | 牡丹黄酮提取物及其制备方法与应用 |
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| CN104041643A (zh) * | 2014-07-07 | 2014-09-17 | 丁新年 | 一种牡丹冰茶及其制备方法 |
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| CN102907739A (zh) * | 2012-10-19 | 2013-02-06 | 大连工业大学 | 一种玉竹浑浊饮料的制作方法及得到的玉竹浑浊饮料 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887366A (zh) * | 2020-07-28 | 2020-11-06 | 菏泽瑞璞牡丹产业科技发展有限公司 | 一种牡丹功能饮料 |
| CN112741323A (zh) * | 2020-12-31 | 2021-05-04 | 河南省商业科学研究所有限责任公司 | 一种牡丹花黄酮咀嚼片及其制备方法 |
| CN114376226A (zh) * | 2022-01-24 | 2022-04-22 | 中国科学院植物研究所 | 牡丹黄酮提取物及其制备方法与应用 |
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