CN107223842A - 荷叶清凉泡腾颗粒 - Google Patents
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- 239000003507 refrigerant Substances 0.000 title claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 235000004357 Mentha x piperita Nutrition 0.000 claims description 4
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- SOQBVABWOPYFQZ-UHFFFAOYSA-N oxygen(2-);titanium(4+) Chemical class [O-2].[O-2].[Ti+4] SOQBVABWOPYFQZ-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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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
- A23L2/40—Effervescence-generating compositions
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种荷叶清凉泡腾颗粒，包括由以下重量份数的原料制成：荷叶粉8‑12份，枸橼酸16‑24份，酒石酸16‑24份，碳酸氢钠32‑48份，果糖6.4‑9.6份，木糖醇1.6‑2.4份。本发明采用荷叶作为原料，其来源丰富，药用价值高，在夏季饮用其制成的泡腾颗粒，具有清凉解暑的功效，加之其可用冷水和温水冲泡的特性，避免了普通固体冲泡饮料用沸水冲泡破坏其有效物质的优点；用果糖和木糖醇代替蔗糖，增加了该泡腾颗粒的使用人群，是夏季极具优点的消暑饮料。
Description
技术领域
本发明涉及保健品领域，具体涉及一种荷叶清凉泡腾颗粒。
背景技术
荷是睡莲科的水生植物，形态优美，质洁高雅，中国早在三千多年即有栽培。荷主产于湖北、湖南以及南方各地。荷叶可在夏季采摘，鲜用或晒干用。荷叶微有清香气，味微苦，可治暑热烦渴。目前荷叶列入药食同源品种目录，具有较高食用和药用价值。
一般植物饮料，在原料经过高温煎煮后，会丢失大部分植物原有清香气味。新鲜荷叶有特殊清香气味。采取传统煎煮的提取工艺会使饮料缺乏荷叶固有清香气味，需要采取先进工艺确保荷叶饮料维持基本香型。
固体饮料是新发展的饮料剂型，其中泡腾颗粒型固体饮料因独特的特点，近年来发展迅速。泡腾颗粒本身干燥水分含量极低，且含有崩解剂。固体形态时崩解物质不发生反应，但当泡腾颗粒放入水中之后，碳酸氢钠与柠檬酸等发生化学反应，迅速产生大量二氧化碳，呈现出丰富气泡，使颗粒迅速崩解、融化。并且因颗粒崩解融化细腻，有效成分能迅速溶出。泡腾颗粒另外突出的优点是温水甚至是冷水即可速溶，不需要使用可能破坏有效物质的沸水，对容易氧化变性的成分特别适宜。
中国夏季温度极高，饮料消费量巨大。夏季饮料品种很多，但植物饮料相对品种较少。目前市场上主要是以加多宝为代表的凉茶饮料及以统一为代表的绿茶饮料。目前湖北荷叶主产区洪湖市有企业加工荷叶茶，其主要定位为传统水泡茶，口感一般，并且青少年很难接受。在夏季，青少年为主要饮料消费群体，而以荷叶为主要成分的饮料目前市场上暂未见到。鉴于荷叶原料来源极为丰富，药用食用价值均很高，有必要设计一款以荷叶为主的清凉饮料。
发明内容
针对上述问题，本发明提供了一种具有食用和药用价值的荷叶清凉泡腾颗粒。
为解决上述问题，本发明采用以下技术方案：一种荷叶清凉泡腾颗粒，由以下重量份数的原料制成：
作为本技术方案的进一步改进，荷叶清凉泡腾颗粒中加入适量薄荷油，其中薄荷油和泡腾颗粒的体积重量比为0.008-0.012，体积比重量为ml/g。
作为本技术方案的进一步改进，该方案用量配比如下：荷叶粉10份，枸橼酸20份，酒石酸20份，碳酸氢钠40份，果糖8份，木糖醇2份。
作为本技术方案的进一步改进，荷叶清凉泡腾颗粒中加入适量薄荷油，其中薄荷油和泡腾颗粒的体积重量比为0.01，体积比重量为ml/g。
本技术方案的有益效果：泡腾颗粒能用冷水或温水快速溶解，避免用沸水冲泡破坏泡腾颗粒有效物质的同时，在炎热的夏季，用冷水或温水冲泡能够起到更好的消暑作用。添加少量薄荷油，可以消除荷叶的微涩感，且不影响荷叶发挥特有的清香味道。添加适量的果糖和木糖醇代替蔗糖作为矫味成分，增加了该泡腾颗粒的使用人群。
具体实施方式
实施例1
荷叶清凉泡腾颗粒重量配比如下：
制备工艺：
一、将鲜荷叶40-50摄氏度条件下晒干或烘干，取8g粉碎成极细粉，然后与16g的枸橼酸、16g的酒石酸、32g碳酸氢钠辅料制备成泡腾颗粒。
二、加入6.4g果糖和1.6g木糖醇代替蔗糖作为矫味成分，增加饮料的甜度。
三、加入0.8ml薄荷油，消除荷叶的微涩感。
食用方法：
使用饮用水溶解，20-50摄氏度范围内，荷叶清凉泡腾颗粒溶解性能良好且口感较佳；超过50摄氏度，荷叶清凉泡腾颗粒能迅速溶解，但口感略差。
实施例2
荷叶清凉泡腾颗粒重量配比如下：
制备工艺：
一、将鲜荷叶40-50摄氏度条件下晒干或烘干，取12g粉碎成极细粉，然后与24g的枸橼酸、24g的酒石酸、48g碳酸氢钠辅料制备成泡腾颗粒。
二、加入9.6g果糖和2.4g木糖醇代替蔗糖作为矫味成分，增加饮料的甜度。
三、加入1.2ml薄荷油，消除荷叶的微涩感。
食用方法：
使用饮用水溶解，20-50摄氏度范围内，荷叶清凉泡腾颗粒溶解性能良好且口感较佳；超过50摄氏度，荷叶清凉泡腾颗粒能迅速溶解，但口感略差。
实施例3
荷叶清凉泡腾颗粒重量配比如下：
制备工艺：
一、将鲜荷叶40-50摄氏度条件下晒干或烘干，取10g粉碎成极细粉，然后与20g的枸橼酸、20g的酒石酸、40g碳酸氢钠辅料制备成泡腾颗粒。
二、加入8g果糖和2g木糖醇代替蔗糖作为矫味成分，增加饮料的甜度。
三、加入1ml薄荷油，消除荷叶的微涩感。
食用方法：
使用饮用水溶解，20-50摄氏度范围内，荷叶清凉泡腾颗粒溶解性能良好且口感较佳；超过50摄氏度，荷叶清凉泡腾颗粒能迅速溶解，但口感略差。
Claims (4)
1.一种荷叶清凉泡腾颗粒，其特征在于：由以下重量份数的原料制成：
2.如权利要求1所述的荷叶清凉泡腾颗粒，其特征在于：荷叶清凉泡腾颗粒中包含薄荷油，其中薄荷油和泡腾颗粒的体积重量比为0.008-0.012。
3.如权利要求1所述的荷叶清凉泡腾颗粒，其特征在于：该方案用量配比如下：荷叶粉10份，枸橼酸20份，酒石酸20份，碳酸氢钠40份，果糖8份，木糖醇2份。
4.如权利要求2所述的荷叶清凉泡腾颗粒，其特征在于：荷叶清凉泡腾颗粒中包含薄荷油，其中薄荷油和泡腾颗粒体积重量比为0.01。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901464A (zh) * | 2016-05-04 | 2016-08-31 | 广州聚注专利研发有限公司 | 一种具有辅助降血脂功效的泡腾片饮料 |
| CN106107404A (zh) * | 2016-06-16 | 2016-11-16 | 李卫平 | 一种有效缓解分娩疼痛的泡腾片 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901464A (zh) * | 2016-05-04 | 2016-08-31 | 广州聚注专利研发有限公司 | 一种具有辅助降血脂功效的泡腾片饮料 |
| CN106107404A (zh) * | 2016-06-16 | 2016-11-16 | 李卫平 | 一种有效缓解分娩疼痛的泡腾片 |
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