CN107156588A - 一种牛蒡固体饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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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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Abstract
本发明公开了一种牛蒡固体饮料,该饮料由以下原料按重量份组成:牛蒡超细粉100~160份、菊花超细粉80~100份、金银花超细粉60~80份、百合粉20~40份、山楂粉20~40份、白砂糖8~10份;该饮料的制备方法是先将水份含量≤8%的白砂糖粉碎过筛至100目,再将各组分按混合均匀,计量分装,杀菌,密封,即可。本发明将牛蒡、菊花、金银花、百合、山楂加工成细粉,易于溶解和易于被人体吸收,富含低聚糖、多糖、茶多酚、维生素及矿物质等活性物质,生物利用度高,集多种保健和营养于一体,并且食用方便,便于保存和运输。本发明制备方法简单,易于工业化生产。
Description
技术领域
本发明涉及食品加工技术领域,涉及一种饮料,具体涉及一种牛蒡固体饮料及其制备方法。
背景技术
牛蒡又名东洋参,系菊科牛蒡属二年生草本植物,是我国古老的药食同源蔬菜,享有“蔬菜之王”的美称。牛蒡的肉质根营养丰富,含有多种维生素以及钙、镁、铜、锰、锌等矿物质,还含有牛蒡甙、牛蒡苦素、牛蒡酚和菊糖等。中医认为,牛蒡根具有祛风热,消肿毒的功效,用于治疗风毒面肿、头晕、咽喉热肿、消渴等症。研究表明,牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品,尤其适合血压高的人群和糖尿病人食用。
近些年,随着国内对牛蒡营养价值的大力宣传和饮料市场竞争的日益激烈,消费者保健意识的提高,这种具有保健功能的健康饮料越来越受到消费者的青睐,但是现有的牛蒡饮料配方单一,为满足其市场竞争力的需求,产品的口感、功能性和制备工艺有待提升。
发明内容
本发明的目的是提供一种牛蒡固体饮料,营养全面,口感佳,可直接饮用。
为实现上述目的,本发明的一种牛蒡固体饮料,由以下原料按重量份组成:牛蒡超细粉100~160份、菊花超细粉80~100份、金银花超细粉60~80份、百合粉20~40份、山楂粉20~40份、白砂糖8~10份。
优选的,所述牛蒡固体饮料,由以下原料按重量份组成:牛蒡超细粉120份、菊花超细粉90份、金银花超细粉70份、百合粉30份、山楂粉30份、白砂糖9份。
所述牛蒡超细粉通过以下步骤制得:选择新鲜、无病虫害、无霉变的牛蒡,保鲜膜封装后在0~5℃下冷藏5~6个月,再洗净,去皮,去头,切片,护色15~25min,护色液为含有1.00%柠檬酸、0.24%抗坏血酸,0.16%半胱氨酸的水溶液;将护色后的牛蒡片用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~880Pa;将干燥后的牛蒡片放入烤箱,铺盘厚度3cm,温度为220~240℃,烘烤30min,15min后每隔3~5min翻动一次;将烘烤后的牛蒡片用粉碎机粉碎至60目,再用超微粉碎机粉碎至粒度为200目的牛蒡超细粉。
所述菊花超细粉、金银花超细粉通过以下步骤制得:选择干制的菊花、金银花,去杂质,用粉碎机分别粉碎至60目,再用超微粉碎机粉碎至粒度为200目的菊花超细粉、金银花超细粉。
所述百合粉通过以下步骤制得:选择新鲜百合,将鳞片剥下,撕掉外层薄膜,用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~850Pa;用粉碎机分别粉碎至100目。
所述山楂粉通过以下步骤制得:选择新鲜山楂,去柄、去籽,洗净后用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~850Pa;用粉碎机分别粉碎至100目。
所述牛蒡固体饮料的制备方法是
(1)将水份含量≤8%的白砂糖粉碎过筛至100目;
(2)将各组分按混合均匀,计量分装,杀菌,密封,即得到速溶型牛蒡固体饮料。
本发明的牛蒡固体饮料加入适量温水,即可饮用。
本发明将牛蒡、菊花、金银花、百合、山楂加工成细粉,易于溶解和易于被人体吸收,富含低聚糖、多糖、茶多酚、维生素及矿物质等活性物质,生物利用度高,集多种保健和营养于一体,并且食用方便,便于保存和运输。本发明制备方法简单,易于工业化生产。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
一种牛蒡固体饮料,由以下原料按重量份组成:牛蒡超细粉120份、菊花超细粉90份、金银花超细粉70份、百合粉30份、山楂粉30份、白砂糖9份。
所述牛蒡超细粉通过以下步骤制得:选择新鲜、无病虫害、无霉变的牛蒡,保鲜膜封装后在0~5℃下冷藏5~6个月,再洗净,去皮,去头,切片,护色15~25min,护色液为含有1.00%柠檬酸、0.24%抗坏血酸,0.16%半胱氨酸的水溶液;将护色后的牛蒡片用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~880Pa;将干燥后的牛蒡片放入烤箱,铺盘厚度3cm,温度为220~240℃,烘烤30min,15min后每隔3~5min翻动一次;将烘烤后的牛蒡片用粉碎机粉碎至60目,再用超微粉碎机粉碎至粒度为200目的牛蒡超细粉。
所述菊花超细粉、金银花超细粉通过以下步骤制得:选择干制的菊花、金银花,去杂质,用粉碎机分别粉碎至60目,再用超微粉碎机粉碎至粒度为200目的菊花超细粉、金银花超细粉。
所述百合粉通过以下步骤制得:选择新鲜百合,将鳞片剥下,撕掉外层薄膜,用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~850Pa;用粉碎机分别粉碎至100目。
所述山楂粉通过以下步骤制得:选择新鲜山楂,去柄、去籽,洗净后用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~850Pa;用粉碎机分别粉碎至100目。
所述牛蒡固体饮料的制备方法是
(1)将水份含量≤8%的白砂糖粉碎过筛至100目;
(2)将各组分按混合均匀,计量分装,杀菌,密封,即得到速溶型牛蒡固体饮料。
实施例2
一种牛蒡固体饮料,由以下原料按重量份组成:牛蒡超细粉100份、菊花超细粉80份、金银花超细粉60份、百合粉20份、山楂粉20份、白砂糖8份。
其中,牛蒡超细粉、菊花超细粉、金银花超细粉、百合粉、山楂粉的制备同实施例1。
上述牛蒡固体饮料的制备方法同实施例1。
实施例3
一种牛蒡固体饮料,由以下原料按重量份组成:牛蒡超细粉160份、菊花超细粉100份、金银花超细粉80份、百合粉40份、山楂粉40份、白砂糖10份。
其中,牛蒡超细粉、菊花超细粉、金银花超细粉、百合粉、山楂粉的制备同实施例1。
上述牛蒡固体饮料的制备方法同实施例1。
Claims (6)
1.一种牛蒡固体饮料,其特征是,由以下原料按重量份组成:牛蒡超细粉100~160份、菊花超细粉80~100份、金银花超细粉60~80份、百合粉20~40份、山楂粉20~40份、白砂糖8~10份。
2.根据权利要求1所述的一种牛蒡固体饮料,其特征是,所述牛蒡固体饮料,由以下原料按重量份组成:牛蒡超细粉120份、菊花超细粉90份、金银花超细粉70份、百合粉30份、山楂粉30份、白砂糖9份。
3.根据权利要求1或2所述的一种牛蒡固体饮料,其特征是,所述牛蒡超细粉通过以下步骤制得:选择新鲜、无病虫害、无霉变的牛蒡,保鲜膜封装后在0~5℃下冷藏5~6个月,再洗净,去皮,去头,切片,护色15~25min,护色液为含有1.00%柠檬酸、0.24%抗坏血酸,0.16%半胱氨酸的水溶液;将护色后的牛蒡片用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~880Pa;将干燥后的牛蒡片放入烤箱,铺盘厚度3cm,温度为220~240℃,烘烤30min,15min后每隔3~5min翻动一次;将烘烤后的牛蒡片用粉碎机粉碎至60目,再用超微粉碎机粉碎至粒度为200目的牛蒡超细粉。
4.根据权利要求1或2所述的一种牛蒡固体饮料,其特征是,所述菊花超细粉、金银花超细粉通过以下步骤制得:选择干制的菊花、金银花,去杂质,用粉碎机分别粉碎至60目,再用超微粉碎机粉碎至粒度为200目的菊花超细粉、金银花超细粉。
5.根据权利要求1或2所述的一种牛蒡固体饮料,其特征是,所述百合粉通过以下步骤制得:选择新鲜百合,将鳞片剥下,撕掉外层薄膜,用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~850Pa;用粉碎机分别粉碎至100目以上。
6.根据权利要求1或2所述的一种牛蒡固体饮料,其特征是,所述山楂粉通过以下步骤制得:选择新鲜山楂,去柄、去籽,洗净后用微波真空干燥至含水量20%以下,微波真空干燥为温度为45~50℃,真空压力为800~850Pa;用粉碎机分别粉碎至100目以上。
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