CN107853506A - 茸降糖饮料配方及生产工艺 - Google Patents
茸降糖饮料配方及生产工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种茸降糖饮料配方及生产工艺，其特征在于配料由以下重量份数的原料制成：桦褐孔菌干品5500‑4500份、肉桂干品150‑50份、野生蒲公英根干品150‑50份、杭白菊干品2500‑1500份、龙须干品5500‑4500份，纯净水1500‑900份。将原料除杂、粉碎过滤后投入到蒸煮罐中开启搅拌，加热至75‑85℃，保温20‑50min。将原料在50‑70℃左右的温度下研磨过滤，随后进行均质处理。最后采用超高温瞬杀处理并进行无菌灌装。桦褐孔菌中不仅含有丰富的营养成分，还具有治疗糖尿病、抗癌作用，对多种肿瘤细胞有明显的抑制作用、增强人机体免疫等功能。将桦褐孔菌与肉桂、野生蒲公英根、杭白菊、龙须按照工艺和进行生产，能够使此产品具有更高的药用价值。
Description
技术领域
本发明涉及茸降糖饮料配方及生产工艺，属于食品工程领域。
背景技术
桦褐孔菌是一种生于桦树上的药用真菌，其子实体呈现类似于碳的黑色块状形态。桦褐孔菌有多种药效：治疗糖尿病；抗癌作用，对多种肿瘤细胞有明显的抑制作用。防止癌细胞转移、复发，增强免疫能力，促进健康；防治艾滋病，对艾滋病有明显的抑制作用；抗衰老，清除体内的自由基，保护细胞，延长传代细胞的分裂代数，增进细胞寿命，促进代谢；有效抑制传染性病毒。可预防感冒；防止高血压；改善并预防过敏性皮质；对肝炎、胃炎、十二指肠溃疡、肾炎有明显的治疗作用，并对呕吐、腹泻、胃肠功能紊乱有治疗作用。
肉桂补火助阳、引火归源、散寒止痛、活血通经。具有镇静、镇痛、解热、增加冠脉流量、升白、抑菌等抗放射作用。
蒲公英又称尿床草。对于利尿可是有非常好的效果，它具有丰富的胡萝卜素和VC及矿物质，对消化不良、便秘都有改善的作用，另外叶子还有改善湿疹、舒缓皮肤炎、关节不适的净血功效，根则具有消炎作用，可以治疗胆结石、风湿，花朵煎成药汁可以去除雀斑，是非常有用的一种香药草。
杭白菊为菊科植物，花中含挥发油0.13％、菊甙、腺嘌呤、胆碱、水苏碱及微量维生素A、维生素B、氨基酸及刺槐树碱等。经祖国中医和西医学的共同研究表明，杭白菊泡茶饮用，具有以下功效：对中枢神经有镇静作用；有解热作用；增强毛细血管抵抗力、扩张冠状动脉作用；有抑菌作用。
龙须(玉米须子)是一味传统的中药，味甘、性平，有利尿、降压、促进胆汗分泌、治疗胆囊炎、脂肪肝、糖尿病、增加血中凝血酶和加速血液凝固等功效。降压：常用玉米须与野菊花、决明子泡茶，可改善高血压症状、玉米须还有强心、开胃、止喘等作用，它味甘、性平，无任何副作用。
本发明是一种茸降糖饮料配方及生产工艺，它是选用多种中草药配伍制成的，纯天然提取、药效纯正。主料桦褐孔菌中的最有效成分是多糖，不论是水溶性多糖或非水溶性多糖均被证实为目前降血糖作用最好的天然物质，同时其中富含的天然纤维也是降低血糖的主要力量。桦褐孔菌的抗病毒作用也为降低胰岛毒性，促进胰岛素分泌起到积极作用。另外桦褐孔菌在抗氧化、糖代谢、糖尿病及糖尿病并发症也具有治疗作用。在以桦褐孔菌为主要成分的基础上以肉桂、蒲公英根、杭白菊、龙须等多种中草药为辅，所制成的饮料口感甜润，清爽，芳香，能解渴消渴。这样一款具有调补五脏，滋养气血，生津止渴，增强免疫，降血脂，软化血管，强壮身体等功效，又具有降低糖尿病并发症能养生的饮料，满足血糖高的人和糖尿病的人的需要。
发明内容
本发明的目的是针对上述情况而提供茸降糖饮料配方及生产工艺。
制备方法：1、配方：桦褐孔菌干品5000g、肉桂干品100g、野生蒲公英根干品100g、杭白菊干品2000g、龙须干品5000g，纯净水990L。2、按工艺和配料要求：(1)原料预处理：准确称取桦褐孔菌、肉桂、野生蒲公英根、杭白菊、龙须，除杂后，经粉碎机粉碎备用；(2)原料预煮：将原料投入到预先添加纯净水的蒸煮罐中进行预煮。(3)研磨：经过三联胶体磨，对料液进行研磨。(4)过滤：经过板框过滤器，收集滤液至缓冲罐中。(5)均质：对滤液进行均质处理。(6)灭菌：采用超高温瞬时杀菌机，对料液进行灭菌处理。(7)灌装；在无菌的条件下进行灌装。
本发明优点是：1、目前在国内生产降糖饮料种类调查中，还未曾出现采用桦褐孔菌作为主料的先例，本发明是国内首创。2、桦褐孔菌中含有丰富的营养成分，它不仅具有良好的营养保健作用，还具有治疗糖尿病、抗癌作用，对多种肿瘤细胞有明显的抑制作用、增强人机体免疫等功能。将桦褐孔菌与肉桂、野生蒲公英根、杭白菊、龙须按照工艺和进行生产，能够使此产品具有更高的药用价值。另外，杭白菊的添加在一定程度上，增强了该饮料的甜润口感、回味芳香，能解渴消渴。3、此发明是一种新的降糖饮料深加工技术，解决了降糖饮料功能性单一的问题，在丰富饮料的功能的同时，还提高饮料的口感，扩大了饮料的适宜人群。
具体实施方式
茸降糖饮料配方及生产工艺，其特征在于配料由以下重量份数的原料制成：桦褐孔菌干品5000g、肉桂干品100g、野生蒲公英根干品100g、杭白菊干品2000g、龙须干品5000g，纯净水990L。每100ml饮料中含桦褐孔菌≥0.5g、肉桂≥0.01g、野生蒲公英根≥0.01g、杭白菊≥0.2g、龙须≥0.5g。制备流程：(1)原料预处理：准确称取桦褐孔菌、肉桂、野生蒲公英根、杭白菊、龙须，除杂后，经粉碎机粉碎至原料全部通过100目筛网，备用。(2)原料预煮：将粉碎好的原料干粉投入到预先添加纯净水的蒸煮罐中，开启搅拌，加热至80℃，保温30min。(3)研磨：将原料在60℃左右的温度下，经过三联胶体磨。(4)过滤：经过200目的板框过滤器，收集滤液至缓冲罐中。(5)均质：在50℃、40MPa的条件下，对滤液进行均质处理。(6)灭菌：采用超高温瞬时杀菌机，在135℃，3S的条件下，对料液进行灭菌处理。(7)灌装：在无菌的条件下进行灌装。
Claims (4)
1.一种茸降糖饮料配方及生产工艺，其特征在于配料由以下重量份数的原料制成：桦褐孔菌干品5500-4500份、肉桂干品150-50份、野生蒲公英根干品150-50份、杭白菊干品2500-1500份、龙须干品5500-4500份，纯净水1500-900份。2、按工艺和配料要求：(1)原料预处理：准确称取桦褐孔菌、肉桂、野生蒲公英根、杭白菊、龙须，除杂后，经粉碎机粉碎至原料全部通过80-150目筛网，备用。(2)原料预煮：将粉碎好的原料干粉投入到预先添加纯净水的蒸煮罐中，开启搅拌，加热至75-85℃，保温20-50min。(3)研磨：将原料在50-70℃左右的温度下，经过三联胶体磨。(4)过滤：经过150-250的板框过滤器，收集滤液至缓冲罐中。(5)均质：在45-55℃、35-45MPa的条件下，对滤液进行均质处理。(6)灭菌：采用超高温瞬时杀菌机，在130-140℃，1-6S的条件下，对料液进行灭菌处理。(7)灌装：在无菌的条件下进行灌装。
2.按照权利要求1所述的茸降糖饮料配方及生产工艺，其特征在于配料由以下重量份数的原料制成：桦褐孔菌干品5000份、肉桂干品100份、野生蒲公英根干品100份、杭白菊干品2000份、龙须干品5000份，纯净水990份。制备流程：(1)原料预处理：准确称取桦褐孔菌、肉桂、野生蒲公英根、杭白菊、龙须，除杂后，经粉碎机粉碎至原料全部通过100目筛网，备用。(2)原料预煮：将粉碎好的原料干粉投入到预先添加纯净水的蒸煮罐中，开启搅拌，加热至80℃，保温30min。(3)研磨：将原料在60℃左右的温度下，经过三联胶体磨。(4)过滤：经过200目的板框过滤器，收集滤液至缓冲罐中。(5)均质：在50℃、40MPa的条件下，对滤液进行均质处理。(6)灭菌：采用超高温瞬时杀菌机，在135℃，3S的条件下，对料液进行灭菌处理。(7)灌装：在无菌的条件下进行灌装。
3.按照权利要求1或2所述的一种茸降糖饮料配方及生产工艺，其特征在于配料由以下重量份数的原料制成：桦褐孔菌干品5000g、肉桂干品100g、野生蒲公英根干品100g、杭白菊干品2000g、龙须干品5000g，纯净水990L。制备流程：(1)原料预处理：准确称取桦褐孔菌、肉桂、野生蒲公英根、杭白菊、龙须，除杂后，经粉碎机粉碎至原料全部通过100目筛网，备用。(2)原料预煮：将粉碎好的原料干粉投入到预先添加纯净水的蒸煮罐中，开启搅拌，加热至80℃，保温30min。(3)研磨：将原料在60℃左右的温度下，经过三联胶体磨。(4)过滤：经过200目的板框过滤器，收集滤液至缓冲罐中。(5)均质：在50℃、40MPa的条件下，对滤液进行均质处理。(6)灭菌：采用超高温瞬时杀菌机，在135℃，3S的条件下，对料液进行灭菌处理。(7)灌装：在无菌的条件下进行灌装。
4.按照权利要求3所述一种茸降糖饮料配方及生产工艺，其特征在桦褐孔菌干品5000g、肉桂干品100g、野生蒲公英根干品100g、杭白菊干品2000g、龙须干品5000g，纯净水990L。每100ml饮料中含桦褐孔菌≥0.5g、肉桂≥0.01g、野生蒲公英根≥0.01g、杭白菊≥0.2g、龙须≥0.5g。制备流程：(1)原料预处理：准确称取桦褐孔菌、肉桂、野生蒲公英根、杭白菊、龙须，除杂后，经粉碎机粉碎至原料全部通过100目筛网，备用。(2)原料预煮：将粉碎好的原料干粉投入到预先添加纯净水的蒸煮罐中，开启搅拌，加热至80℃，保温30min。(3)研磨：将原料在60℃左右的温度下，经过三联胶体磨。(4)过滤：经过200目的板框过滤器，收集滤液至缓冲罐中。(5)均质：在50℃、40MPa的条件下，对滤液进行均质处理。(6)灭菌：采用超高温瞬时杀菌机，在135℃，3S的条件下，对料液进行灭菌处理。(7)灌装：在无菌的条件下进行灌装。
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