CN107668437A - 一种解酒饮料的制备方法 - Google Patents
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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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
-
- 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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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Molecular Biology (AREA)
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Abstract
本发明涉及一种解酒饮料的制备方法，其包括以下制备步骤:取以下原料备用：葛根，自产；桑葚，采摘自合肥桃蹊农场桑果园；洋槐蜂蜜、白砂糖，市售；果胶酶，柠檬酸、VC，均为分析纯；乙醇95%；本发明所述方法制备的解酒饮料对于解酒有显著的效果，解酒率可以达到92%，该饮料具有解酒、清凉下火、开胃消食等功效，不但符合广大消费者对绿色天然食品的要求，而且具有显著的解酒功效和较高的营养价值，因而无论是在临床应用还是保健类食品的开发都有良好的市场前景。
Description
技术领域
本发明涉及一种型葛根桑葚复合解酒饮料制备方法。
背景技术
酒是各国人民的共同财富，但是饮酒伤身也是人们的共识，因此人们开始研制各种解酒制品以减轻酒精带来的毒副作用。但是，由于饮酒类饮料的口感远不如目前市面上的普通饮料，因而导致该类产品普及率低；另外，市场上解酒类饮料的种类太少，导致人们无法形成喝解酒饮料的习惯。因此，开发不同口味的解酒保健饮料，有利于拓宽解酒市场，培养人们饮酒后的消费习惯。葛根是一种豆科葛属植物，其根部为主要的食用部位，富含淀粉，同时还含有丰富的黄酮类化合物、胡萝卜苷、氨基酸、香豆素类等。中医解酒古方中以葛根为主配方最为常见，现代研究表明，当人摄入过量乙醇后，葛根中黄酮类化合物，大豆苷、大豆苷元、葛根素等能有效地降低血液中乙醇的浓度。蜂蜜中主要成分为葡萄糖和果糖，能直接被人体吸收，其中真正起解酒作用的是果糖成分，它可以促进酒精的分解吸收，加速酒精从血液中消除的速度，使头痛症状得到快速减轻。此外，蜂蜜中还含有大量的还原糖和维生素、氨基酸、矿物质、酶等，营养和药用价值都很高，被誉为“大自然中最完美的营养食品”。桑葚是桑科桑属多年生木本植物桑树的成熟果实，历来为食用及中药材之用，且桑葚果饮口感极佳。桑葚中含有多种功能性成分，如白黎芦醇、芦丁、原花色素等，具有预防心血管疾病、防癌、抗氧化、降血糖、调血脂等药理作用。高丽辉等的试验表明，桑葚果饮能增强肝组织中乙醇脱氢酶的活性，从而加速乙醇代谢而发挥防醉解酒作用。
发明内容
本发明提出一种解酒饮料的制备方法。
本发明所述一种解酒饮料的制备方法，其包括以下制备步骤:
（1）取以下原料备用：葛根，自产；桑葚，采摘自合肥桃蹊农场桑果园；洋槐蜂蜜、白砂糖，市售；果胶酶，柠檬酸、VC，均为分析纯；乙醇95%；
（2）葛根切片粉碎后，过40目筛，取适量的葛根粗粉，按1:8克每毫升的料液比加入不同浓度30-70%的乙醇溶剂，在25-60摄氏度环境进行10-30分钟的超声提取，采用真空浓缩和真空过滤得到滤液；
（3）挑选色泽紫红或紫黑、酸甜可口、颗粒饱满的新鲜成熟桑葚果，用流动水和空气翻动进行清洗，剔除杂质，采用破碎机彻底破碎桑果细胞组织，并将果汁果渣混合均匀，并添加0.1%VC进行护色；
（4）上述桑葚果浆加入适量的果胶酶和柠檬酸，在PH大于8的环境和温度下，进行超声酶解反应，酶解液用纱布过滤，进行果汁和果渣分离；
（4）取适量的蜂蜜，用温白开稀释到20-35%，过滤，得到蜂蜜液；
（6）将上述混合液混合后即得。
优选地，所述步骤（2）加入65%的乙醇溶剂。
优选地，步骤（2）的工作环境为50摄氏度环境，超声提取时长为20分钟。
优选地，所述步骤（5）蜂蜜，用温白开稀释到30%。
本发明所述方法制备的解酒饮料对于解酒有显著的效果，解酒率可以达到92%，该饮料具有解酒、清凉下火、开胃消食等功效，不但符合广大消费者对绿色天然食品的要求，而且具有具有显著的解酒功效和较高的营养价值，因而无论是在临床应用还是保健类食品的开发都有良好的市场前景。
具体实施方式
实施例1。
本发明所述一种解酒饮料的制备方法，其包括以下制备步骤:
（1）取以下原料备用：葛根，自产；桑葚，采摘自合肥桃蹊农场桑果园；洋槐蜂蜜、白砂糖，市售；果胶酶，柠檬酸、VC，均为分析纯；乙醇95%；
（2）葛根切片粉碎后，过40目筛，取适量的葛根粗粉，按1:8克每毫升的料液比加入不同浓度30-70%的乙醇溶剂，在25-60摄氏度环境进行10-30分钟的超声提取，采用真空浓缩和真空过滤得到滤液；
（3）挑选色泽紫红或紫黑、酸甜可口、颗粒饱满的新鲜成熟桑葚果，用流动水和空气翻动进行清洗，剔除杂质，采用破碎机彻底破碎桑果细胞组织，并将果汁果渣混合均匀，并添加0.1%VC进行护色；
（4）上述桑葚果浆加入适量的果胶酶和柠檬酸，在PH大于8的环境和温度下，进行超声酶解反应，酶解液用纱布过滤，进行果汁和果渣分离；
（5）取适量的蜂蜜，用温白开稀释到30%，过滤，得到蜂蜜液；
（6）将上述混合液混合后即得。
本实施例所述步骤（2）加入65%的乙醇溶剂，工作环境为50摄氏度环境，超声提取时长为20分钟。
Claims (4)
1.一种解酒饮料的制备方法，其特征在于包括以下制备步骤:
（1）取以下原料备用：葛根，自产；桑葚，采摘自合肥桃蹊农场桑果园；洋槐蜂蜜、白砂糖，市售；果胶酶，柠檬酸、VC，均为分析纯；乙醇95%；
（2）葛根切片粉碎后，过40目筛，取适量的葛根粗粉，按1:8克每毫升的料液比加入不同浓度30-70%的乙醇溶剂，在25-60摄氏度环境进行10-30分钟的超声提取，采用真空浓缩和真空过滤得到滤液；
（3）挑选色泽紫红或紫黑、酸甜可口、颗粒饱满的新鲜成熟桑葚果，用流动水和空气翻动进行清洗，剔除杂质，采用破碎机彻底破碎桑果细胞组织，并将果汁果渣混合均匀，并添加0.1%VC进行护色；
（4）上述桑葚果浆加入适量的果胶酶和柠檬酸，在PH大于8的环境和温度下，进行超声酶解反应，酶解液用纱布过滤，进行果汁和果渣分离；
（5）取适量的蜂蜜，用温白开稀释到20-35%，过滤，得到蜂蜜液；
（6）将上述混合液混合后即得。
2.如权利要求1所述一种解酒饮料的制备方法，其特征在于：所述步骤（2）加入65%的乙醇溶剂。
3.如权利要求1所述一种解酒饮料的制备方法，其特征在于：步骤（2）的工作环境为50摄氏度环境，超声提取时长为20分钟。
4.如权利要求1所述一种解酒饮料的制备方法，其特征在于：所述步骤（5）蜂蜜，用温白开稀释到30%。
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