CN107156572A - 一种齿瓣石斛饮品及其制备方法 - Google Patents
一种齿瓣石斛饮品及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Mycology (AREA)
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- Botany (AREA)
- Confectionery (AREA)
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Abstract
本发明提供一种齿瓣石斛饮品及其制备方法，由如下以重量百分比计的中药材制成：齿瓣石斛20～90，黄精5～40，枸杞5～40.制备步骤为:以云南齿瓣石斛为原料，进行挑选、清洗、干燥后剪成小段，加热回流后，经胶体磨、热处理后冷却，加入酶澄清，然后取汁、过滤，在石斛汁中加配料充分搅拌后溶解，将配好的料液均质后灌装、灭菌即可得到成品；本发明在齿瓣石斛饮料制备工艺的基础上，加入了黄精、枸杞，对防治心脑血管疾病、糖尿病、抗病原微生物、增强免疫力等有一定的作用，具有滋阴补肾、补中益气、延缓衰老等功效，其色泽呈淡黄色，口味纯正，风味独特，填补了齿瓣石斛加工应用的空白，具有良好的市场前景。
Description
技术领域
本发明涉及一种功能性保健饮料，特别是涉及一种齿瓣石斛及黄精的饮料制备工艺及其产品。
背景技术
石斛：又名耳环石斛、霍山石斛、金霍斛、仙斗、风斗、西枫斗，霍斛等。[ 性能] 味甘，性微寒。能养阴清热，益胃生津。主要成分：含石斛碱等生物碱，粘液质、淀粉等。石斛的功效：益胃生津，滋阴清热。用于阴伤津亏，口干烦渴，食少干呕，病后虚热，目暗不明。滋阴润肺，益胃补肾，建脑明目，降火良药，并具生津止渴，补五脏虚劳，清肺止咳，防感冒，抗疲劳的功效。石斛被誉为“中华九大仙草之首”。 《名贵中药材绿色栽培技术丛书》之《石斛》中收载了齿瓣石斛，在“性味功效”项下称其“茎(黄草石斛)：甘、淡、微寒。滋阴益胃，生津除烦。用于热病伤津，口干烦渴，病后虚弱，食欲不振。”
黄精：又名龙衔，太阳草，白及、兔竹、垂珠、鸡格，鹿竹，萎蕤、苟格、马箭、笔菜，黄芝，笔管菜，生姜，野生姜，野仙姜，山生姜，玉竹黄精、白芨黄精，阳雀蕻，土灵芝、老虎姜，山捣臼，鸡头参，黄鸡菜，山姜。[ 性能] 味甘，性平。能滋肾润肺，补脾益气。主要成分：含天门冬氨酸、毛地黄糖甙、蒽醌类化合物、粘液质、糖类、烟酸、锌、铜、铁。黄精的功效：黄精以根茎入药。具有补气养阴，健脾，润肺，益肾功能。用于治疗脾胃虚弱，体倦乏力，口干食少，肺虚燥咳，精血不足，内热消渴等症。对于糖尿病很有疗效。中药治脾胃虚弱，体倦乏力，食欲不振，心悸，气短，肺虚燥咳，津伤口渴，消渴病，肾虚精亏，腰膝酸软；外用治脚癣。蒙药冶身体虚弱，胃寒，消化不良，食积，食泻，肾寒，滑精，阳痿，头晕目眩，寒性“希日乌素”病，腰腿痛，“巴达干”病。有抗缺氧、抗疲劳、抗衰老作用；能增强免疫功能，增强新陈代谢；有降血糖和强心作用。
枸杞：[ 性能] 味甘，性平。入肝、肾经。养肝滋阴明目。主要成分：生物碱、内脂及香豆精类、黄酮类、甾醇、有机酸、多糖、蛋白质及氨基酸类等。并含有约1％的甜菜碱及酸桨果红素。枸杞子的功效：补肾益精，养肝明目，补血安神，生津止渴，润肺止咳。治肝肾阴亏，腰膝酸软，头晕，目眩，目昏多泪，虚劳咳嗽，消渴，遗精。枸杞子的作用：(1) 抗脂肪肝的作用。宁夏枸杞子的水浸液(20％，8 毫升/ 天灌胃)，对由四氯化碳毒害的小鼠，有轻度抑制脂肪在肝细胞内沉积、促进肝细胞新生的作用。水提取物的抗脂肪肝的作用还表现在，
防止四氯化碳引起的肝功能紊乱( 以胆碱酯酶、转氨酶的活性作指标)。如给大鼠较长期(75天) 口服枸杞水提取物或甜菜碱，可升高血及肝中的磷脂水平；受四氯化碳毒害后之大鼠，肝中磷脂、总胆甾醇含量减低，事先或同时给甜菜碱或枸杞水提取物则有所升高；同时对BSP、SGPT、碱性磷酸酶、胆碱酯酶等试验均有改善作用。枸杞对脂质代谢或抗脂肪肝的作用，主要是由于其中所含的甜菜碱所引起，后者在体内起甲基供应体的作用。(2) 拟胆碱样作用。枸杞的水提取物静脉注射，可引起兔血压降低，呼吸兴奋；阿托品或切断迷走神经可抑制此反应。它还能抑制离体兔心耳、兴奋离体肠管、收缩兔耳血管等。甜菜碱无此作用，对兔耳血管则为扩张作用。甲醇、丙酮、乙酸乙酯等提取物亦有轻度降压作用。故枸杞的上述作用为甜菜碱以外的成分所引起。
齿瓣石斛(Dendrobium devonianum Pam)，又名香棍草、大黄草，为药用石斛中的佳品[1]，在云南省德宏、保山龙陵等地区分布比较广泛，是我国重要的药用植物资源。据调查，齿瓣石斛过去没有药用的记载，云南省于20世纪80年代末90年代初开始大量收购齿瓣石斛，最早由吉占和、沙文兰于1980年报道本种作为药用黄草石斛使用，郑博仁在1990年报道用新鲜齿瓣石斛加工成细黄草，径干燥后称“香棍草”。齿瓣石斛的性状及功效与铁皮石斛很相近，均具有益胃生津、滋阴清热润肺止咳、润喉明目及延年益寿之功效，因此成为云南等产区重点发展的石斛资源，近年来其价格不断上涨，鲜品价格已达180元/ kg，紫皮枫斗的价格也达到2000～4000元／kg 。目前保山市龙陵县正大力开发了石斛的种植产业,“龙陵紫皮石斛”已获得国家工商行政管理总局颁发的《地理标志证明商标注册》证书。2011年当年实现出产品营业收入1亿余元。
《名贵中药材绿色栽培技术丛书》之《石斛》中收载了齿瓣石斛，在“性味功效”项下称其“茎(黄草石斛)：甘、淡、微寒。滋阴益胃，生津除烦。用于热病伤津，口干烦渴，病后虚弱，食欲不振。”
齿瓣石斛目前以浙商为主导加工成枫斗的销售模式，我们云南自己人怎样更好的利用好自家产品，提升云南石斛产业的市场竞争力是我们云南石斛种植产业发展的方向。
发明内容
本发明的目的在于提供一种齿瓣石斛饮品及其制备方法，制作的产品具有滋阴补肾、补中益气、延缓衰老、增强免疫力、预防糖尿病、抗病院微生物等功效。本发明旨在提升云南保山产齿瓣石斛的产品附加值，在传统的加工技术基础之上，融入中药现代化的高新技术，为研制具有高附加值的产品提供基础数据，从而改变目前以浙商为主导加工成枫斗的销售模式，提升云南石斛产业的市场竞争力，提升我市中药现代化的研究水平，落实《保山市生物医药产业发展规划（草案）》（2009-2015年）；在我市桥头堡建设方面，发挥一定的作用。此发明对于进一步拉动石斛种植产业的发展，提升当地居民的收入，带动地方经济的增长具有一定的意义。
为达到上述目的，本发明采取的解决方案是：一种齿瓣石斛饮品，由以下重量配比的原料成分制成，齿瓣石斛﹕黄精﹕枸杞=（20~90）:（ 5~40）: （5~40），加水定容至1000。
优选的，配料成分还包括按配方重量比0.12%黄原胶、0.08%羧甲基纤维素钠、0.05%琼脂、 0.08%三聚甘油硬脂酸、0.5~1%柠檬酸和2~15%白砂糖。
本发明还提供一种齿瓣石斛饮品的制备方法，步骤如下：
（1）原料的准备：挑选表面没有霉变及虫蛀的齿瓣石斛、黄精和枸杞，用清水洗净，用剪刀将石斛、黄精剪成小段，备用；
（2）取重量比（20~90）:（ 5~40）: （5~40）的新鲜齿瓣石斛、黄精和枸杞，在100℃水浴中加热回流2次，每次回流1h；
（3）将上述料液先经胶体磨处理，再将料液在80~85℃温度下热处理10分钟，然后冷却至45~50℃加入0.4%果胶酶保温90分钟，在低速大容量离心机中分离取汁；
（4）在取得的石斛汁中按配方添加0.12%黄原胶，0.08%羧甲基纤维素钠，0.05%琼脂,0.08%三聚甘油硬脂酸、0.5~1%的柠檬酸，2～15%白砂糖充分搅拌，料液定容至1000ml；
（5）均质：将配好的料液预热至45℃~55 ℃左右，在25~30 MPa的压力下均质1~2次；
（6）灌装：将石斛饮料迅速加热至85 ℃以上，进行热灌装，留顶隙0.5 cm左右，立即封盖。
（7）杀菌冷却：采取沸水杀菌15 min，分段冷却即得成品。
优选的，步骤（4）中，所述琼脂先和部分白砂糖混合均匀，加热水充分溶解后再加入石斛汁中。
优选的，所述步骤（6），灌装时包装材料选用洗净消毒后的玻璃瓶。
本发明的优点如下：
采用本发明技术方案得到的该石斛饮料具有补气养阴，健脾，润肺，益肾功能，对防治心脑血管疾病、糖尿病、抗病原微生物、增强免疫力等有一定的作用。
黄精与枸杞的加入，增加了齿瓣石斛滋阴功效；黄精与枸杞均富含多糖，能够有效提高饮料中多糖含量，提高产品增加免疫力效果，降低成本；三味配伍药材制备方法近似，易于制备。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
一种齿瓣石斛饮品，由以下重量比的原料制成：齿瓣石斛：黄精：枸杞=（20~90）:（5~40）: （5~40）。所加入此饮品的配料成分为按配方添加0.12%黄原胶、0.08%羧甲基纤维素钠、0.05%琼脂、 0.08%三聚甘油硬脂酸、0.5~1%柠檬酸、2~15%白砂糖。加水定容至1000ml。
实施例1：
（1）原料的准备：挑选表面没有霉变及虫蛀的齿瓣石斛、黄精和枸杞，用清水洗净，用剪刀将石斛、黄精剪成小段，备用；
（2）取齿瓣石斛50g、黄精25g和枸杞25g，加水250ml在100℃水浴中加热回流2次，每次回流1h；
（3）将上述料液先经胶体磨处理，再将料液在80~85℃温度下热处理10分钟，起杀菌、钝化酶类和防止褐变等作用，然后冷却至45~50℃加入0.4%果胶酶保温90分钟，在低速大容量离心机中分离取汁；
（4）在取得的石斛汁中按配方添加0.12%黄原胶，0.08%羧甲基纤维素钠，0.05%琼脂,0.08%三聚甘油硬脂酸、0.7%的柠檬酸，7%白砂糖充分搅拌，保证配料充分溶解，琼脂先和部分白砂糖混合均匀，加热水充分溶解后加入石斛汁中，料液定容至1000ml；
（5）均质：将配好的料液预热至45℃~55 ℃左右，在25~30 MPa的压力下均质1~2次；
（6）灌装：将石斛饮料迅速加热至85 ℃以上，进行热灌装，留顶隙0.5 cm左右，立即封盖。包装材料选用洗净消毒后的玻璃瓶。
（7）杀菌冷却：采取沸水杀菌15 min，分段冷却即得成品。
实施例2
（1）原料的准备：挑选表面没有霉变及虫蛀的齿瓣石斛、黄精和枸杞，用清水洗净，用剪刀将石斛、黄精剪成小段，备用；
（2）取新鲜齿瓣石斛20g、黄精40g和枸杞40g，加水250ml在100℃水浴中加热回流2次，每次回流1h；
（3）将上述料液先经胶体磨处理，再将料液在80~85℃温度下热处理10分钟，起杀菌、钝化酶类和防止褐变等作用，然后冷却至45~50℃加入0.4%果胶酶保温90分钟，在低速大容量离心机中分离取汁；
（4）在取得的石斛汁中按配方添加0.12%黄原胶，0.08%羧甲基纤维素钠，0.05%琼脂,0.08%三聚甘油硬脂酸、0.5%的柠檬酸，2%白砂糖充分搅拌，保证配料充分溶解，琼脂先和部分白砂糖混合均匀，加热水充分溶解后加入石斛汁中，料液定容至1000ml；
（5）均质：将配好的料液预热至45℃~55 ℃左右，在25~30 MPa的压力下均质1~2次；
（6）灌装：将石斛饮料迅速加热至85 ℃以上，进行热灌装，留顶隙0.5 cm左右，立即封盖。包装材料选用洗净消毒后的玻璃瓶。
（7）杀菌冷却：采取沸水杀菌15 min，分段冷却即得成品。
实施例3
（1）原料的准备：挑选表面没有霉变及虫蛀的齿瓣石斛、黄精和枸杞，用清水洗净，用剪刀将石斛、黄精剪成小段，备用；
（2）的新鲜齿瓣石斛90g、黄精5g和枸杞5g，在100℃水浴中加热回流2次，每次回流1h；
（3）将上述料液先经胶体磨处理，再将料液在80~85℃温度下热处理10分钟，起杀菌、钝化酶类和防止褐变等作用，然后冷却至45~50℃加入0.4%果胶酶保温90分钟，在低速大容量离心机中分离取汁；
（4）在取得的石斛汁中按配方添加0.12%黄原胶，0.08%羧甲基纤维素钠，0.05%琼脂,0.08%三聚甘油硬脂酸、1%的柠檬酸，15%白砂糖充分搅拌，保证配料充分溶解，琼脂先和部分白砂糖混合均匀，加热水充分溶解后加入石斛汁中，料液定容至1000ml；
（5）均质：将配好的料液预热至45℃~55 ℃左右，在25~30 MPa的压力下均质1~2次；
（6）灌装：将石斛饮料迅速加热至85 ℃以上，进行热灌装，留顶隙0.5 cm左右，立即封盖。包装材料选用洗净消毒后的玻璃瓶。
（7）杀菌冷却：采取沸水杀菌15 min，分段冷却即得成品。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种齿瓣石斛饮品，其特征在于由以下重量配比的原料成分制成，齿瓣石斛﹕黄精﹕枸杞=（20~90）:（ 5~40）: （5~40），加水定容至1000。
2.根据权利要求1所述的一种齿瓣石斛饮品，其特征在于，配料成分还包括按配方重量比0.12%黄原胶、0.08%羧甲基纤维素钠、0.05%琼脂、 0.08%三聚甘油硬脂酸、0.5~1%柠檬酸和2~15%白砂糖。
3.一种齿瓣石斛饮品的制备方法，其特征在于，制备步骤如下：
（1）原料的准备：挑选表面没有霉变及虫蛀的齿瓣石斛、黄精和枸杞，用清水洗净，用剪刀将石斛、黄精剪成小段，备用；
（2）取重量比（20~90）:（ 5~40）: （5~40）的新鲜齿瓣石斛、黄精和枸杞，在100℃水浴中加热回流2次，每次回流1h；
（3）将上述料液先经胶体磨处理，再将料液在80~85℃温度下热处理10分钟，然后冷却至45~50℃加入0.4%果胶酶保温90分钟，在低速大容量离心机中分离取汁；
（4）在取得的石斛汁中按配方添加0.12%黄原胶，0.08%羧甲基纤维素钠，0.05%琼脂,0.08%三聚甘油硬脂酸、0.5~1%的柠檬酸，2～15%白砂糖充分搅拌，料液定容至1000ml；
（5）均质：将配好的料液预热至45℃~55 ℃左右，在25~30 MPa的压力下均质1~2次；
（6）灌装：将石斛饮料迅速加热至85 ℃以上，进行热灌装，留顶隙0.5 cm左右，立即封盖；
（7）杀菌冷却：采取沸水杀菌15 min，分段冷却即得成品。
4.根据权利要求3所述的一种齿瓣石斛饮品的制备方法，其特征在于，步骤（4）中，所述琼脂先和部分白砂糖混合均匀，加热水充分溶解后再加入石斛汁中。
5.根据权利要求3所述的一种齿瓣石斛饮品的制备方法，其特征在于，所述步骤（6），灌装时包装材料选用洗净消毒后的玻璃瓶。
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| CN109222098A (zh) * | 2018-09-27 | 2019-01-18 | 四川合晟四品生物科技有限责任公司 | 一种黄精饮料及其生产方法 |
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| CN102293429A (zh) * | 2011-05-17 | 2011-12-28 | 龚戴强 | 一种植物饮料原料、石斛植物饮料及其制备方法 |
| CN102450637A (zh) * | 2010-10-18 | 2012-05-16 | 杭州美澳生物技术有限公司 | 一种石斛保健品的组合物、制备方法及用途 |
| CN103892389A (zh) * | 2014-03-14 | 2014-07-02 | 河南麒丰饮品股份有限公司 | 枸杞植物功能饮料 |
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| CN102450637A (zh) * | 2010-10-18 | 2012-05-16 | 杭州美澳生物技术有限公司 | 一种石斛保健品的组合物、制备方法及用途 |
| CN102293429A (zh) * | 2011-05-17 | 2011-12-28 | 龚戴强 | 一种植物饮料原料、石斛植物饮料及其制备方法 |
| CN103892389A (zh) * | 2014-03-14 | 2014-07-02 | 河南麒丰饮品股份有限公司 | 枸杞植物功能饮料 |
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| CN109222098A (zh) * | 2018-09-27 | 2019-01-18 | 四川合晟四品生物科技有限责任公司 | 一种黄精饮料及其生产方法 |
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