CN107307256A - 一种复合多功效保健饮品及其制备方法 - Google Patents
一种复合多功效保健饮品及其制备方法 Download PDFInfo
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- CN107307256A CN107307256A CN201710473209.3A CN201710473209A CN107307256A CN 107307256 A CN107307256 A CN 107307256A CN 201710473209 A CN201710473209 A CN 201710473209A CN 107307256 A CN107307256 A CN 107307256A
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- pea
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Classifications
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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
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- 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
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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
- 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种复合多功效保健饮品及其制备方法，由以下重量份数的原料制得：蒲公英根3.5‑4.5份、赤小豆2.5‑3.5份、茯苓1.5‑2.5份、葡萄籽1.0‑1.5份、鹰嘴豆1.5‑2.5份、黑豆皮1.5‑2.5份、大豆低聚糖粉1.0‑1.5份、大豆磷脂粉0.3‑0.4份。本发明采用的原料相互配合具有多种丰富的保健功效，具有提高免疫力、强身健体的功效，通过特殊工艺制备而成粉末或颗粒状，经冲溶后即可饮用，高度还原了咖啡的香气与口感，不含咖啡因的配料使得产品更加健康安全；其兼具补血补肾功能，独特的减肥和降低胆固醇的功能赋予了本发明更多的保健功效；本发明的制备方法与传统湿法生产相比工艺更为简单，能耗更低，原料的全营养成分和香醇口感原汁原味地得以保留，更利于吸收。
Description
技术领域
本发明涉及一种复合多功效保健饮品及其制备方法，属于保健食品领域。
背景技术
咖啡是一种具有很好口感的饮品，受到世界各地人们的广泛欢迎。目前市场上咖啡品种繁多，但基本都含有咖啡因等成分，非常不利于人体健康，据检测，一杯咖啡含有100～150mg咖啡因，而10g咖啡因就可以使一个成人丧命；除此之外，咖啡因还有会致人成瘾、加剧高血压、使身体内钙质流失、造成骨质疏松等坏处，诸多因素导致注重保健养生的人群对咖啡敬而远之。因此能够兼具咖啡口感同时对人体有益的饮料更易受到消费者的青睐。
发明内容
针对上述现有技术存在的问题，本发明的目的是提供一种具有咖啡口感，且对人体有保健功效的复合多功效保健饮品及其制备方法。
为实现上述目的，本发明采用的技术方案是：一种复合多功效保健饮品，由以下重量份数的原料制得：蒲公英根3.5-4.5份、赤小豆2.5-3.5份、茯苓1.5-2.5份、葡萄籽1.0-1.5份、鹰嘴豆1.5-2.5份、黑豆皮1.5-2.5份、大豆低聚糖粉1.0-1.5份、大豆磷脂粉0.3-0.4份。
作为一个优选的方案，复合多功效保健饮品由以下重量份数的原料制得，所述蒲公英根4.0份、赤小豆3.0份、茯苓1.5份、葡萄籽1.0份、鹰嘴豆2.5份、黑豆皮2.5份、大豆低聚糖粉1.5份、大豆磷脂粉0.3份。
本发明还公开了一种复合多功效保健饮品的制备方法，包括如下步骤：
(1)熟化：挑选蒲公英根清洗，在烘干箱中烘烤40-45min，烘干温度为300-400℃，然后在800-1000℃的炒制温度下翻炒，至颜色变为黑褐色；赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮也分别进行清洗，在烘干箱中烘烤30min，烘干温度为200-250℃，然后在700-800℃的炒制温度下翻炒30min；
(2)粉碎：在40-50℃对炒熟的蒲公英根、赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮进行超微粉碎处理10-15min，得到超微细粉；
(3)将上述超微细粉与大豆低聚糖粉、大豆磷脂粉充分混合，常温下搅拌15-20min，并经400目筛网过滤得到复合多功效保健饮品。
优选的，为了保证粉碎的均匀度，所述步骤(2)中采用的粉碎设备为气流超微粉碎机。
优选的，为了更方便冲饮，所述步骤(2)得到的超微细粉粒度50-100μm。
蒲公英根中含蒲公英醇、多酚、黄酮、绿原酸、胆碱、有机酸等成分。研究表明，无论在体内还是体外，酚类化合物都具有很强的抗氧化性能，能有效清除自由基、切断自由基反应链和清除重金属，可以有效抗氧化，并可以抗炎抗菌、抗肿瘤等。
赤小豆含有蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、维生素B1、维生素B2、皂苷等营养成分，具有行血补血、健脾去湿、利水消肿之效。
茯苓可以渗湿利水、益脾和胃、宁心安神，能增强机体免疫功能，其含有的茯苓多糖有明显的抗肿瘤及保肝脏作用。
葡萄籽中含有多酚类物质如原花青素类，还含有粗蛋白、氨基酸和维生素A、E、D、K、P及多种微量元素，花青素作为一类在人体内快速代谢的水溶性天然色素，是一种对抗体液自由基损伤的强效抗氧化剂，具有延缓衰老、提高免疫力的功效，葡萄籽本身具有抗自由基、降血脂、保护皮肤的功效。
鹰嘴豆富含叶酸、钾、镁、磷、锌、铜和维生素B1，还含有一定数量的烟酸、维生素B6、泛酸、钙和纤维，因此鹰嘴豆在补血、补钙等方面作用明显，是糖尿病、高血压患者的最佳食品。
黑豆皮含有丰富的蛋白质、卵磷脂，脂肪及维生素，还含有黑色素及烟酸，具有很强的补肾养颜功效。
大豆低聚糖能够促进肠道内的有益菌增殖，继而可以降低血清胆固醇；另外，其能减少体内有毒代谢物质产生，减轻了人体肝脏解毒的负担。
大豆磷脂具有较强的乳化、润湿、分散作用，可以作为液体乳化剂提高体系稳定性；还在促进体内脂肪代谢、肌肉生长和体内抗氧化损伤等方面发挥很重要的作用；同时其能降低血清胆固醇水平、溶解残留在血管壁上的胆固醇，因此可以用于减肥和预防高胆固醇疾病。
与现有同类型产品比较，本发明具有如下有益效果：
(1)本发明公开的草本饮料制品以熟化的蒲公英根粉、赤小豆粉、茯苓粉、葡萄籽粉、鹰嘴豆、黑豆皮为原料，加入功能性因子，通过特殊工艺制备而成粉末或颗粒状，经冲溶后即可饮用，其高度还原了咖啡的香气与口感，并且鹰嘴豆性平味甘，可以很好中和蒲公英根的寒性和苦味，使饮料口感更加香醇可口，饮品不含咖啡因的配料使得产品更加健康安全；
(2)产品采用的原料相互配合具有多种丰富的保健功效，具有提高免疫力、补血补肾的功效；添加的大豆低聚糖可以促进消化、减轻肝脏负担；大豆磷脂具有较强的乳化、润湿、分散作用，可以作为液体乳化剂提高体系稳定性，其独特的减肥和降低胆固醇的功能赋予了本发明更多的功效，从而扩大了本发明的受众面，老人、儿童和孕妇皆可食用。
(3)本发明的制备方法与传统湿法相比工艺更为简单，能耗更低。经低温干燥、炒制熟化、物理粉碎后色素活性成分损失不大，蒲公英根等原料的全营养成分和香醇口感原汁原味地得以保留；超微粉碎处理则保证了产品良好的水溶性和分散性，更利于吸收。生产无需液体饮料后续复杂的灭菌环节，具有营养、卫生、方便和快捷的优点。
具体实施方式
下面结合实施例对本发明作进一步详细说明。
实施例1
本实施例采用的原料配比：蒲公英根450克、赤小豆350克、茯苓250克、葡萄籽150克、鹰嘴豆250克、黑豆皮250克、大豆低聚糖粉150份、大豆磷脂粉40份。
采用以下方法制备得到饮品：
(1)熟化：挑选蒲公英根清洗，在烘干箱中烘烤45min，烘干温度为400℃，然后在1000℃的炒制温度下翻炒，至颜色变为黑褐色；赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮也分别进行清洗，在烘干箱中烘烤30min，烘干温度为250℃，然后在800℃的炒制温度下翻炒30min；
(2)粉碎：在50℃对炒熟的蒲公英根、赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮利用气流超微粉碎机进行超微粉碎处理15min，得到超微细粉，粒度100μm；
(3)将上述超微细粉与大豆低聚糖粉、大豆磷脂粉充分混合，常温下搅拌20min，并经400目筛网过滤得到草本速溶饮品。
将得到的复合多功效保健饮品装袋，每袋50克，80℃条件下冲泡，搅拌均匀即可饮用。
实施例2
复合多功效保健饮品由以下重量份数的原料制得：蒲公英根350克、赤小豆250克、茯苓150克、葡萄籽100克、鹰嘴豆150克、黑豆皮150克、大豆低聚糖粉100克、大豆磷脂粉30克。
采用以下方法制备得到速溶饮品：
(1)熟化：挑选蒲公英根清洗，在烘干箱中烘烤40min，烘干温度为300℃，然后在800℃的炒制温度下翻炒，至颜色变为黑褐色；赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮也分别进行清洗，在烘干箱中烘烤30min，烘干温度为200℃，然后在700℃的炒制温度下翻炒30min；
(2)粉碎：在40℃对炒熟的蒲公英根、赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮进行超微粉碎处理10min，得到超微细粉，粒度100μm；
(3)将上述超微细粉与大豆低聚糖粉、大豆磷脂粉充分混合，常温下搅拌15min，并经400目筛网过滤得到草本速溶饮品。
将得到的复合多功效保健饮品装袋，每袋50克，80℃条件下冲泡，搅拌均匀即可饮用。
实施例3
采用的配方为：蒲公英根400克、赤小豆300克、茯苓150克、葡萄籽100克、鹰嘴豆250克、黑豆皮250克、大豆低聚糖粉150克、大豆磷脂粉30克。
采用以下方法制备得到复合多功效保健饮品：
(1)熟化：挑选蒲公英根清洗，在烘干箱中烘烤45min，烘干温度为400℃，然后在1000℃的炒制温度下翻炒，至颜色变为黑褐色；赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮也分别进行清洗，在烘干箱中烘烤30min，烘干温度为250℃，然后在800℃的炒制温度下翻炒30min；
(2)粉碎：在50℃对炒熟的蒲公英根、赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮利用气流超微粉碎机进行超微粉碎处理15min，得到超微细粉，粒度50μm；
(3)将上述超微细粉与大豆低聚糖粉、大豆磷脂粉充分混合，常温下搅拌20min，并经400目筛网过滤得到复合多功效保健饮品。
将得到的复合多功效保健饮品装袋，每袋50克，80℃条件下冲泡，搅拌均匀即可饮用。
Claims (5)
1.一种复合多功效保健饮品，其特征在于，由以下重量份数的原料制得：蒲公英根3.5-4.5份、赤小豆2.5-3.5份、茯苓1.5-2.5份、葡萄籽1.0-1.5份、鹰嘴豆1.5-2.5份、黑豆皮1.5-2.5份、大豆低聚糖粉1.0-1.5份、大豆磷脂粉0.3-0.4份。
2.根据权利要求1所述的一种复合多功效保健饮品，其特征在于，由以下重量份数的原料制得，所述蒲公英根4.0份、赤小豆3.0份、茯苓1.5份、葡萄籽1.0份、鹰嘴豆2.5份、黑豆皮2.5份、大豆低聚糖粉1.5份、大豆磷脂粉0.3份。
3.一种复合多功效保健饮品的制备方法，其特征在于，包括如下步骤：
(1)熟化：挑选蒲公英根清洗，在烘干箱中烘烤40-45min，烘干温度为300-400℃，然后在800-1000℃的炒制温度下翻炒，至颜色变为黑褐色；赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮也分别进行清洗，在烘干箱中烘烤30min，烘干温度为200-250℃，然后在700-800℃的炒制温度下翻炒30min；
(2)粉碎：在40-50℃对炒熟的蒲公英根、赤小豆、茯苓、葡萄籽、鹰嘴豆、黑豆皮进行超微粉碎处理10-15min，得到超微细粉；
(3)将上述超微细粉与大豆低聚糖粉、大豆磷脂粉充分混合，常温下搅拌15-20min，并经400目筛网过滤得到复合多功效保健饮品。
4.根据权利要求3所述的一种复合多功效保健饮品的制备方法，其特征在于：所述步骤(2)中采用的粉碎设备为气流超微粉碎机。
5.根据权利要求3所述的一种复合多功效保健饮品的制备方法，其特征在于：所述步骤(2)得到的超微细粉粒度50-100μm。
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