CN107334027A - 桑荞青汁的制备方法 - Google Patents
桑荞青汁的制备方法 Download PDFInfo
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 34
- 240000000249 Morus alba Species 0.000 title claims abstract description 34
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 19
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930003944 flavone Natural products 0.000 claims abstract description 8
- 150000002213 flavones Chemical class 0.000 claims abstract description 8
- 235000011949 flavones Nutrition 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 230000035622 drinking Effects 0.000 claims abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 4
- 239000011707 mineral Substances 0.000 claims abstract description 4
- 235000010755 mineral Nutrition 0.000 claims abstract description 3
- 238000009434 installation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000001052 transient effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000021581 juice product Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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
- A23L2/385—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
- 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
-
- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种桑荞青汁的制备方法，由桑树和荞麦若叶青汁粉组成，饮用时将桑树与荞麦若叶青汁粉溶入牛奶、饮料、矿泉水或纯净水。其制备方法是：桑树若叶粉的制备：选取富含黄酮的专用型桑树若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌，使用超微粉粹机进行粉碎，使用分级筛进行超微叶粉筛选。荞麦若叶粉的制备：选取富含黄酮的专用型荞麦若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌，使用超微粉粹机进行粉碎，使用分级筛进行超微叶粉筛选。本产品富含黄酮类的物质，营养价值丰富，可增强人体免疫力。
Description
技术领域
本发明涉及一种利用桑树叶与荞麦叶混合制备青汁产品，特别是一种桑荞青汁的制备方法。
背景技术
本技术产品首次利用桑树叶与荞麦叶混合制备青汁产品，到目前还没有这方面的报导。
发明内容
本发明的目的在于提供一种桑荞青汁的制备方法，利用该方法制备的青汁产品富含黄酮类物质，为绿色食品，营养价值丰富，不仅具有显著的降血糖、降血脂、降血压功能，同时，还具备增强人体免疫力的保健功能。
本发明的构成：一种桑荞青汁的制备方法，其特征在于：它是由下列百分比的桑树和荞麦若叶青汁粉组成，桑树20~40%，荞麦若叶青汁粉60~80%；饮用时将桑树与荞麦若叶青汁粉5~10克溶入100~200ml的牛奶、饮料、矿泉水或纯净水；
所述制备方法：
1）桑树若叶粉的制备：
选取富含黄酮的专用型桑树若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌或使用瞬时高温灭菌设备进行灭菌，使用超微粉粹机进行粉碎，使用300-1000目间分级筛进行超微桑树若叶粉筛选；
2）荞麦若叶粉的制备：
选取富含黄酮的专用型荞麦若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌或使用瞬时高温灭菌设备进行灭菌，使用超微粉粹机进行粉碎，使用300-1000目间分级筛进行超微荞麦若叶粉筛选；
3）调配：按照比例将上述配方进行混合，搅拌均匀后分装封袋。
与现有技术比较，本发明首次利用桑树叶与荞麦叶混合制备青汁产品，该产品富含酮类物质，不仅具有显著的降血糖、降血脂、降血压等保健功效，同时，还具备止咳、去热、消除眼部疲劳、消肿、清血、治疗痢疾、浮肿，补肝、美肤、减肥、增强人体免疫力等保健功效。
由于本技术产品使用纯天然桑树叶和荞麦叶为材料，不添加任何的香精或其它化合物质，与其他添加此类物质的植物青汁产品相比，口感较普通，因此，本产品饮用时可与牛奶等调配达到提高口感效果。
具体实施方式
一种桑荞青汁的制备方法，其特征在于：它是由下列百分比的桑树和荞麦若叶青汁粉组成，桑树20~40%，荞麦若叶青汁粉60~80%；饮用时将桑树与荞麦若叶青汁粉5~10克溶入100~200ml的牛奶、饮料、矿泉水或纯净水；
所述制备方法：
1）.桑树若叶粉的制备：
选取富含黄酮的专用型桑树若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌或使用瞬时高温灭菌设备进行灭菌，使用超微粉粹机进行粉碎，使用300-1000目间分级筛进行超微桑树若叶粉筛选；
2）.荞麦若叶粉的制备：
选取富含黄酮的专用型荞麦若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌或使用瞬时高温灭菌设备进行灭菌，使用超微粉粹机进行粉碎，使用300-1000目间分级筛进行超微荞麦若叶粉筛选；
3）.调配：按照比例将上述配方进行混合，搅拌均匀后分装封袋。
Claims (1)
1.一种桑荞青汁的制备方法，其特征在于：它是由下列百分比的桑树和荞麦若叶青汁粉组成，桑树20~40%，荞麦若叶青汁粉60~80%；饮用时将桑树与荞麦若叶青汁粉5~10克溶入100~200ml的牛奶、饮料、矿泉水或纯净水；
所述制备方法：
1）桑树若叶粉的制备：
选取富含黄酮的专用型桑树若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌或使用瞬时高温灭菌设备进行灭菌，使用超微粉粹机进行粉碎，使用300-1000目间分级筛进行超微桑树若叶粉筛选；
2）荞麦若叶粉的制备：
选取富含黄酮的专用型荞麦若叶、以幼嫩新鲜叶片为佳，洗净，沥干，使用冷冻干燥技术及其配套杀菌设备进行干燥和灭菌或使用瞬时高温灭菌设备进行灭菌，使用超微粉粹机进行粉碎，使用300-1000目间分级筛进行超微荞麦若叶粉筛选；
3)调配：按照比例将上述配方进行混合，搅拌均匀后分装封袋。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006812A (zh) * | 2006-03-10 | 2007-08-01 | 丁珊梅 | 一种新型桑茶及其生产方法 |
| CN103416691A (zh) * | 2013-07-24 | 2013-12-04 | 浙江大学 | 一种桑叶干粉的制备方法 |
| CN104397292A (zh) * | 2014-12-10 | 2015-03-11 | 潘荣 | 一种冬桑叶颗粒茶及其制备方法 |
| CN105285995A (zh) * | 2015-11-25 | 2016-02-03 | 昆明市农业科学研究院 | 苦荞花叶超微粉及其应用 |
| CN106107972A (zh) * | 2016-06-27 | 2016-11-16 | 江西省蚕桑茶叶研究所 | 一种桑叶青汁粉及其桑叶青汁固体饮料的制备方法 |
-
2017
- 2017-07-14 CN CN201710574862.9A patent/CN107334027A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006812A (zh) * | 2006-03-10 | 2007-08-01 | 丁珊梅 | 一种新型桑茶及其生产方法 |
| CN103416691A (zh) * | 2013-07-24 | 2013-12-04 | 浙江大学 | 一种桑叶干粉的制备方法 |
| CN104397292A (zh) * | 2014-12-10 | 2015-03-11 | 潘荣 | 一种冬桑叶颗粒茶及其制备方法 |
| CN105285995A (zh) * | 2015-11-25 | 2016-02-03 | 昆明市农业科学研究院 | 苦荞花叶超微粉及其应用 |
| CN106107972A (zh) * | 2016-06-27 | 2016-11-16 | 江西省蚕桑茶叶研究所 | 一种桑叶青汁粉及其桑叶青汁固体饮料的制备方法 |
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