CN107156561A - 苦竹葛花保健饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种苦竹葛花保健饮料的制作方法，采用苦竹为主料，辅以葛花，采用本方法生产的饮料，能够充分保留苦竹、葛花的营养物质，制得的成品饮料清亮透明，口感清爽，口味纯正自然，不仅保留了原料的原始风味，增加了饮料的营养成分，还具有清热解毒、健脾养胃等保健功效，且风味独特，绿色保健。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种苦竹葛花保健饮料的制作方法。
背景技术
苦竹，苦竹系禾本科竹亚科苦竹属，根据《本草纲目》记载，苦竹叶味苦、冷、无毒，主治口疮目痛、治不睡、 止消渴、解酒毒、发汗；中医古籍出版社 2003 年二版《本草百病疗方》46 页中有苦竹笋味苦、 甘、性寒。主治 ：消渴、肌肤润泽、精力旺盛、解酒毒、溢气力、利尿、下气化痰。经浙江林学院竹类研究所对苦竹研究报道，苦竹叶中含有大量酮类化合物和多糖，而且还有雌性激素等 活性因子，生物碱，特种氨基酸，微量原素等，具有清热、解毒、凉血、清痰等功效。
葛花，为豆科植物葛的花，圆形或略成扁肾形，长5~15mm，宽2~6mm，味甘性凉，具有解酒醒脾之功效，用于饮酒过度，头痛，头昏，烦渴，胸膈饱胀，呕吐酸水等伤及胃气之症，是一种名贵的中药材，可以提神醒脑，而且调养肠胃，起到健脾养胃的功效，同时可消除饮酒中毒的情况出现，饮酒过多者可以喝一些葛花酒来解酒消毒是很明显的。
苦竹、葛花的保健价值较高，用于加工成苦竹葛花保健饮料，未见相关文献报道及相关产品上市，同时也实现对原料的综合利用，提高其经济价值和营养价值。
发明内容
本发明的目地是提供苦竹葛花保健饮料的制作方法，将绿色纯天然的苦竹、葛花加工成保健茶，不仅丰富了食品种类，提高了原料的营养价值和经济价值，同时也为苦竹、葛花的深加工提供一条新途径。
本发明解决其技术问题所采取的技术方案是：
一种苦竹葛花保健饮料的制作方法，其特征在于，采用以下步骤：
A、原料预处理：取无病虫害、新鲜成熟的苦竹，按质量比2:1，加入葛花，清洗干净后放入浓度为0.45%的抗坏血酸钠溶液中浸泡15min，取出滤干水分，制得原料；
B、杀青：将护色处理后的原料用蒸汽进行杀青，蒸汽杀青温度为115℃，杀青时间为6s，杀青后立即摊凉散热；
C、脱苦：向杀青后的原料中加入其重量5倍的水，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的纤维素酶、0.35%的半纤维素酶、0.01%的脱苦酶，搅拌均匀后加热至30℃，联合水解50分钟，制得原浆；
D、调配：取原浆25重量份、果糖糖浆15重量份、拐枣汁10重量份、甘草浸膏5重量份、柠檬酸0.5-0.7重量份、香精0.2-0.4重量份、山梨酸钾0.01重量份，加水至100重量份，搅拌均匀，制成混合液；
E、均质：将混合液进行均质处理，温度为55℃，压力为0.1Mpa，重复均质2次；
F、控温定色：将混合液在温度为35℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
G、罐装：将苦竹葛花保健饮料杀菌后，冷却至25℃，真空无菌环境下罐装。
有益效果：采用本方法生产的饮料，能够充分保留苦竹、葛花的营养物质，制得的成品饮料清亮透明，口感清爽，口味纯正自然，不仅保留了原料的原始风味，增加了饮料的营养成分，还具有清热解毒、健脾养胃等保健功效，且风味独特，绿色保健。
具体实施方式
实施例1：一种苦竹葛花保健饮料的制作方法，采用以下步骤：
A、原料预处理：取无病虫害、新鲜成熟的苦竹，按质量比2:1:0.5，加入葛花、艾叶，清洗干净后放入浓度为0.45%的抗坏血酸钠溶液中浸泡15min，取出滤干水分，制得原料；
B、杀青：将护色处理后的原料用蒸汽进行杀青，蒸汽杀青温度为115℃，杀青时间为6s，杀青后立即摊凉散热；
C、脱苦：向杀青后的原料中加入其重量5倍的水，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的纤维素酶、0.35%的半纤维素酶、0.01%的脱苦酶，搅拌均匀后加热至30℃，联合水解50分钟，制得原浆；
D、调配：取原浆25重量份、果糖糖浆10重量份、醋栗汁15重量份、甘草浸膏5重量份、柠檬酸0.5-0.7重量份、香精0.2-0.4重量份、山梨酸钾0.01重量份，加水至100重量份，搅拌均匀，制成混合液；
E、均质：将混合液进行均质处理，温度为55℃，压力为0.1Mpa，重复均质2次；
F、控温定色：将混合液在温度为35℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
G、罐装：将苦竹葛花保健饮料杀菌后，冷却至25℃，真空无菌环境下罐装。
实施例2：一种苦竹葛花保健饮料的制作方法，采用以下步骤：
A、原料预处理：取无病虫害、新鲜成熟的苦竹，按质量比1:1:0.2，加入葛花、迷迭香，清洗干净后放入浓度为0.25%的抗坏血酸钠溶液中浸泡25min，取出滤干水分，制得原料；
B、杀青：将护色处理后的原料用蒸汽进行杀青，蒸汽杀青温度为115℃，杀青时间为6s，杀青后立即摊凉散热；
C、脱苦：向杀青后的原料中加入其重量5倍的水，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的纤维素酶、0.35%的半纤维素酶、0.1%的脱苦酶，搅拌均匀后加热至30℃，联合水解50分钟，制得原浆；
D、调配：取原浆25重量份、桂花浸膏15重量份、罗汉果汁10重量份、甘草浸膏5重量份、柠檬酸0.5-0.7重量份、香精0.2-0.4重量份、山梨酸钾0.01重量份，加水至100重量份，搅拌均匀，制成混合液；
E、均质：将混合液进行均质处理，温度为55℃，压力为0.1Mpa，重复均质2次；
F、控温定色：将混合液在温度为35℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
G、罐装：将苦竹葛花保健饮料杀菌后，冷却至25℃，真空无菌环境下罐装。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种苦竹葛花保健饮料的制作方法，其特征在于，采用以下步骤：
A、原料预处理：取无病虫害、新鲜成熟的苦竹，按质量比2:1，加入葛花，清洗干净后放入浓度为0.45%的抗坏血酸钠溶液中浸泡15min，取出滤干水分，制得原料；
B、杀青：将护色处理后的原料用蒸汽进行杀青，蒸汽杀青温度为115℃，杀青时间为6s，杀青后立即摊凉散热；
C、脱苦：向杀青后的原料中加入其重量5倍的水，置打浆机中搅打成烂糜，入不锈钢容器中，加入烂糜重量0.5%的纤维素酶、0.35%的半纤维素酶、0.01%的脱苦酶，搅拌均匀后加热至30℃，联合水解50分钟，制得原浆；
D、调配：取原浆25重量份、果糖糖浆15重量份、拐枣汁10重量份、甘草浸膏5重量份、柠檬酸0.5-0.7重量份、香精0.2-0.4重量份、山梨酸钾0.01重量份，加水至100重量份，搅拌均匀，制成混合液；
E、均质：将混合液进行均质处理，温度为55℃，压力为0.1Mpa，重复均质2次；
F、控温定色：将混合液在温度为35℃，压力为100Pa的条件下进行均质，再放入鼓风干燥箱内快速加热，控温定色，箱内温度为50℃，加热15秒后，打开排风机，冷却至室温；
G、罐装：将苦竹葛花保健饮料杀菌后，冷却至25℃，真空无菌环境下罐装。
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| CN116425901A (zh) * | 2023-06-13 | 2023-07-14 | 西南民族大学 | 苦笋多糖及其制备方法和用途 |
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