CN107361265A - 一种加寅植物饮料及其制备工艺 - Google Patents
一种加寅植物饮料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种加寅植物饮料,包括以下重量份数的原料:芡实15‑25份、红薏米10‑15份、茯苓10‑15份、枸杞10‑15份、菊花5‑10份、栀子5‑10份、甘草10‑15份、葛根5‑10份、山药2‑4份、荷叶1‑3份、苦瓜5‑10份、决明子1‑5份、金银花1‑3份、黄精0.1‑0.3份。本发明配方简单、易得,以绿色纯植物为基础,经科学精确配制后,具有滋阴生津、养气益神、除湿健脾肾之功效,满足了实际使用要求。
Description
技术领域
本发明涉及一种加寅植物饮料及其制备工艺,属于饮料食品制备加工技术领域。
背景技术
世界卫生组织对国人健康研究主要有以下两个方面:1、是中国有超10亿人处于亚健康状态,由于现代人经常出入空调间和室外高温等忽冷忽热的环境,人们的体质变差、偏寒,免疫力下降,普遍处于亚健康、虚寒状态,这个时候人们不适合饮用过于寒凉的饮料;2、是中国有超6亿人属于糖尿病患者或糖尿病前期人群,都要合理规避含糖食品饮料,2016年4月,世界卫生组织发布了全球糖尿病主题的报告,称中国已确诊的成年糖尿病患者为10%,另外还有近5亿成年人处于糖尿病前期。随着社会的发展,人们“健康”意识逐步提高,植物饮料市场需求也逐年递增,据预估2019年传统凉茶饮料将达到千亿需求量。针对传统凉茶“寒凉”和“含糖”两大弊端进行改良升级的“纯植物功能型饮料”将成为市场主流。国际市场更是如此,如美国多个州通过加税来控制饮料使用传统糖。当前我国饮料行业的多元化格局已经初显锋芒,饮料品种已由单一的汽水发展今天的碳酸饮料、果汁饮料、蔬菜汁等十大类。综上而看:绿色、保健、功能型饮料是市场的大势所趋。但功能型,保健型饮料的生产商却寥寥无几,进军功能型,保健型饮料,走多元化经营道路,增强企业核心竞争能力,提高企业社会效益,既符合国家产业政策,也符合市场趋势。
发明内容
本发明正是针对现有技术存在的不足,提供一种加寅植物饮料,该饮料配方简单、易得,以绿色纯植物为基础,经科学精确配制后,具有滋阴生津、养气益神、除湿健脾肾之功效,满足了实际使用要求。
为解决上述问题,本发明所采取的技术方案如下:
一种加寅植物饮料,包括以下重量份数的原料:芡实15-25份、红薏米10-15份、茯苓10-15份、枸杞10-15份、菊花5-10份、栀子5-10份、甘草10-15份、葛根5-10份、山药2-4份、荷叶1-3份、苦瓜5-10份、决明子1-5份、金银花1-3份、黄精0.1-0.3份。
作为上述技术方案的改进,所述植物饮料包括以下重量份数的原料:芡实20份、红薏米12份、茯苓12份、枸杞12份、菊花8份、栀子8份、甘草12份、葛根8份、山药3份、荷叶2份、苦瓜8份、决明子3份、金银花2份、黄精0.2份。
具体地,所述加寅植物饮料的制备工艺,包括以下步骤:
(1)清洗、超微破碎:选取适量芡实、红薏米、茯苓、枸杞、菊花、栀子、葛根、山药、荷叶、甘草、苦瓜、决明子、金银花及黄精超微粉碎、过100目筛选;
(2)酶解、过滤:将步骤(1)超微破碎后的混合原料加热、保温及冷却,冷却后加入0.05%的分解酶进行酶解,酶解后萃取、过滤;
(3)静置、调配:将步骤(2)萃取、过滤后的原料静置3-5h后,加入适量柠檬酸和甜味调节剂调整口感;
(4)均质:采用两段式均质,第一段均质的压力为25Mpa,第二段均质的压力为45Mpa;
(5)灭菌:在123℃条件下瞬时灭菌8s,在88℃条件下进行灌装;
(6)二次灭菌:在123℃条件下进行整罐灭菌28min,冷却至常温。
本发明与现有技术相比较,本发明的实施效果如下:
本发明具有清热除湿,清润不起寒,剔除了传统凉茶中夏枯草、布渣叶等寒性成分,添加了调和中性的甘草,具有“清润不起寒”之功能特性;芡实、红薏米、枸杞、茯苓、山楂等等,经科学精确配制,有滋阴生津、养气益神、除湿健脾肾之功效,与其它饮料相比有独特之处。
此外,本发明均采用天然甜味之物,不影响人体血糖水平波动,“怕糖”也可喝,全新运用于“功能型纯植物饮料”,这使其具有了“饮后不改变人体血糖和胰岛素水平的波动,即使糖尿病人也可以饮用”。
具体实施方式
下面将结合具体的实施例来说明本发明的内容。
实施例1:
本实施例所述的加寅植物饮料,包括以下重量份数的原料:芡实15份、红薏米10份、茯苓10份、枸杞10份、菊花5份、栀子5份、甘草10份、葛根5份、山药2份、荷叶1份、苦瓜5份、决明子1份、金银花1份、黄精0.1份。
具体地,所述制备工艺包括以下步骤:
(1)清洗、超微破碎:选取适量芡实、红薏米、茯苓、枸杞、菊花、栀子、葛根、山药、荷叶、甘草、苦瓜、决明子、金银花及黄精超微粉碎、过100目筛选;
(2)酶解、过滤:将步骤(1)超微破碎后的混合原料加热、保温及冷却,冷却后加入0.05%的分解酶进行酶解,酶解后萃取、过滤;
(3)静置、调配:将步骤(2)萃取、过滤后的原料静置3h后,加入适量柠檬酸和甜味调节剂调整口感;
(4)均质:采用两段式均质,第一段均质的压力为25Mpa,第二段均质的压力为45Mpa;
(5)灭菌:在123℃条件下瞬时灭菌8s,在88℃条件下进行灌装;
(6)二次灭菌:在123℃条件下进行整罐灭菌28min,冷却至常温。
本发明具有清热除湿,清润不起寒,剔除了传统凉茶中夏枯草、布渣叶等寒性成分,添加了调和中性的甘草,具有“清润不起寒”之功能特性;芡实、红薏米、枸杞、茯苓、山楂等等,经科学精确配制,有滋阴生津、养气益神、除湿健脾肾之功效,与其它饮料相比有独特之处。
此外,本发明均采用天然甜味之物,不影响人体血糖水平波动,“怕糖”也可喝,全新运用于“功能型纯植物饮料”,这使其具有了“饮后不改变人体血糖和胰岛素水平的波动,即使糖尿病人也可以饮用”。
附注1:本发明配料的份量数的不同不影响饮料的功能,可以根据饮料产品所要达到的口感的不同来调整配料份量。
附注2:此配料的份量配比数的饮料口感偏酸、甜度偏低。
实施例2:
本实施例所述的加寅植物饮料,包括以下重量份数的原料:芡实20份、红薏米12份、茯苓12份、枸杞12份、菊花8份、栀子8份、甘草12份、葛根8份、山药3份、荷叶2份、苦瓜8份、决明子3份、金银花2份、黄精0.2份。
具体地,所述制备工艺包括以下步骤:
(1)清洗、超微破碎:选取适量芡实、红薏米、茯苓、枸杞、菊花、栀子、葛根、山药、荷叶、甘草、苦瓜、决明子、金银花及黄精超微粉碎、过100目筛选;
(2)酶解、过滤:将步骤(1)超微破碎后的混合原料加热、保温及冷却,冷却后加入0.05%的分解酶进行酶解,酶解后萃取、过滤;
(3)静置、调配:将步骤(2)萃取、过滤后的原料静置4h后,加入适量柠檬酸和甜味调节剂调整口感;
(4)均质:采用两段式均质,第一段均质的压力为25Mpa,第二段均质的压力为45Mpa;
(5)灭菌:在123℃条件下瞬时灭菌8s,在88℃条件下进行灌装;
(6)二次灭菌:在123℃条件下进行整罐灭菌28min,冷却至常温。
本发明具有清热除湿,清润不起寒,剔除了传统凉茶中夏枯草、布渣叶等寒性成分,添加了调和中性的甘草,具有“清润不起寒”之功能特性;芡实、红薏米、枸杞、茯苓、山楂等等,经科学精确配制,有滋阴生津、养气益神、除湿健脾肾之功效,与其它饮料相比有独特之处。
此外,本发明均采用天然甜味之物,不影响人体血糖水平波动,“怕糖”也可喝,全新运用于“功能型纯植物饮料”,这使其具有了“饮后不改变人体血糖和胰岛素水平的波动,即使糖尿病人也可以饮用”。
附注1:本发明配料的份量数的不同不影响饮料的功能,可以根据饮料产品所要达到的口感的不同来调整配料份量。
附注2:此配料的份量配比数的饮料口感的酸甜度均适中。
实施例3:
本实施例所述的加寅植物饮料,包括以下重量份数的原料:芡实25份、红薏米15份、茯苓15份、枸杞15份、菊花10份、栀子10份、甘草15份、葛根10份、山药4份、荷叶3份、苦瓜10份、决明子5份、金银花3份、黄精0.3份。
具体地,所述制备工艺包括以下步骤:
(1)清洗、超微破碎:选取适量芡实、红薏米、茯苓、枸杞、菊花、栀子、葛根、山药、荷叶、甘草、苦瓜、决明子、金银花及黄精超微粉碎、过100目筛选;
(2)酶解、过滤:将步骤(1)超微破碎后的混合原料加热、保温及冷却,冷却后加入0.05%的分解酶进行酶解,酶解后萃取、过滤;
(3)静置、调配:将步骤(2)萃取、过滤后的原料静置5h后,加入适量柠檬酸和甜味调节剂调整口感;
(4)均质:采用两段式均质,第一段均质的压力为25Mpa,第二段均质的压力为45Mpa;
(5)灭菌:在123℃条件下瞬时灭菌8s,在88℃条件下进行灌装;
(6)二次灭菌:在123℃条件下进行整罐灭菌28min,冷却至常温。
本发明具有清热除湿,清润不起寒,剔除了传统凉茶中夏枯草、布渣叶等寒性成分,添加了调和中性的甘草,具有“清润不起寒”之功能特性;芡实、红薏米、枸杞、茯苓、山楂等等,经科学精确配制,有滋阴生津、养气益神、除湿健脾肾之功效,与其它饮料相比有独特之处。
此外,本发明均采用天然甜味之物,不影响人体血糖水平波动,“怕糖”也可喝,全新运用于“功能型纯植物饮料”,这使其具有了“饮后不改变人体血糖和胰岛素水平的波动,即使糖尿病人也可以饮用”。
附注1:本发明配料的份量数的不同不影响饮料的功能,可以根据饮料产品所要达到的口感的不同来调整配料份量。
附注2:此配料的份量配比数的饮料口感偏甜、酸度偏低。
以上内容是结合具体的实施例对本发明所作的详细说明,不能认定本发明具体实施仅限于这些说明。对于本发明所属技术领域的技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明保护的范围。
Claims (3)
1.一种加寅植物饮料,其特征在于:包括以下重量份数的原料:芡实15-25份、红薏米10-15份、茯苓10-15份、枸杞10-15份、菊花5-10份、栀子5-10份、甘草10-15份、葛根5-10份、山药2-4份、荷叶1-3份、苦瓜5-10份、决明子1-5份、金银花1-3份、黄精0.1-0.3份。
2.根据权利要求1所述一种加寅植物饮料,其特征在于:包括以下重量份数的原料:芡实20份、红薏米12份、茯苓12份、枸杞12份、菊花8份、栀子8份、甘草12份、葛根8份、山药3份、荷叶2份、苦瓜8份、决明子3份、金银花2份、黄精0.2份。
3.根据权利要求1-2所述一种加寅植物饮料及其制备工艺,其特征在于,所述制备工艺包括以下步骤:
(1)清洗、超微破碎:选取适量芡实、红薏米、茯苓、枸杞、菊花、栀子、葛根、山药、荷叶、甘草、苦瓜、决明子、金银花及黄精超微粉碎、过100目筛选;
(2)酶解、过滤:将步骤(1)超微破碎后的混合原料加热、保温及冷却,冷却后加入0.05%的分解酶进行酶解,酶解后萃取、过滤;
(3)静置、调配:将步骤(2)萃取、过滤后的原料静置3-5h后,加入适量柠檬酸和甜味调节剂调整口感;
(4)均质:采用两段式均质,第一段均质的压力为25Mpa,第二段均质的压力为45Mpa;
(5)灭菌:在123℃条件下瞬时灭菌8s,在88℃条件下进行灌装;
(6)二次灭菌:在123℃条件下进行整罐灭菌28min,冷却至常温。
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CN112890056B (zh) * | 2020-01-21 | 2023-08-11 | 成都经惠堂科技有限公司 | 一种食品、药品、保健品组合物及其制备方法 |
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