CN107865272A - 一种止咳瓜蒌子饮料的制备方法 - Google Patents
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Abstract
本发明公开一种止咳瓜蒌子饮料的制备方法,包括以下操作步骤:(1)将新鲜瓜蒌子烘干处理,放入去壳助剂中浸泡,然后用清水洗净后,再次烘干,去壳,得到瓜蒌子肉;(2)将胡萝卜切片后烘干,然后与瓜蒌子肉混合后,放入浸泡液中浸泡,用水洗净后进行磨浆,过滤得到浆汁A;(3)将桂花、丁香、梅花、泽漆、芸香草混合后,加入至水中,煮沸,然后采用小火,继续煎煮后,过滤得到滤液,将滤液冷却至室温后,向其中加入奶粉、白砂糖、乳化稳定剂后,制得浆汁B;(4)将浆汁A和浆汁B按照1:3‑6的体积比混合后,灌装,灭菌,制得成品。本发明制得的瓜蒌子饮料,口感好,营养丰富,并且具有更加优异的止咳效果,提升了瓜蒌子的附加值。
Description
技术领域
本发明属于蛋白类饮料领域,具体涉及一种止咳瓜蒌子饮料的制备方法。
背景技术
植物蛋白饮料是利用各种核果类及植物的种籽(仁)为主要加工原料,如大豆、花生、椰子、杏仁、核桃、芝麻、葵花子等,经过原料处理、浸泡、选料、磨浆、浆渣分离等加工工序制成的液状或糊状制品。作为原料的籽仁中含有大量的脂肪、蛋白质、维生素、矿物质等,是人体生命活动中不可缺少的营养物质。植物蛋白及其制品,由于它不含胆固醇而含大量的亚油酸和亚麻酸,长期食用,不仅不会造成血管壁上的胆固醇沉积,而且还对血管壁上沉降的胆固醇具有溶解作用。植物籽仁中含有较多的维生素E,可防止不饱和脂肪氧化,去除过剩的胆固醇,防止血管硬化,减少褐斑,有预防老年病的作用。
瓜蒌子,为葫芦科植物栝楼及双边栝楼的干燥成熟种子。秋季分批采摘成熟果实,将果实纵剖,瓜瓤和种子放入盆内,加木灰复搓洗,取种子冲洗干净后晒干后得到,具有润肺,化痰,滑肠、治痰热咳嗽,燥结便秘,痈肿,乳少等功效,现代研究,栝楼子还具有抑制血小板聚集、抗癌等作用。目前瓜蒌子的主要采用炒制后作为干货出售,其加工方法单一,附加值较低,种植户的生产积极性较差。
发明内容
为了解决上述技术问题,本发明提供一种瓜蒌子深加工的方法,可有效的发掘瓜蒌子的药用价值,提升种植瓜蒌子的经济效益。
本发明是通过以下技术方案实现的。
一种止咳瓜蒌子饮料的制备方法,包括以下操作步骤:
(1)将新鲜瓜蒌子55-65℃烘干处理2-3小时后,放入去壳助剂中浸泡处理10-15min,然后用清水洗净后,再次放入55-65℃烘干处理4-5小时后,去壳,得到瓜蒌子肉,其中去壳助剂由以下重量份的组分制成:酒石酸氢钾11-16份、醋酸25-30份、抗坏血酸3-5份、水280-300份;本发明提供的去壳助剂,能够软化瓜蒌子壳,可有效的降低去壳的难度,同时不会破坏瓜蒌子中的营养成分;
(2)将胡萝卜切片后烘干,然后与瓜蒌子肉混合后,放入浸泡液中浸泡处理30-40min后,用水洗净后进行磨浆,过滤得到浆汁A,其中浸泡液由以下重量份的组分制成:抗坏血酸1-3份、乙二胺四乙酸二钠4-8份、乙酸钠10-15份、水180-200份;本发明提供的浸泡液,可有效的防止瓜蒌子和胡萝卜在磨浆的过程中出现褐变的情况,并且能提升瓜蒌子和胡萝卜的出液率,提升原材料的利用率;
(3)按重量份计,将16-22份桂花、11-15份丁香、8-12份梅花、18-20份泽漆、14-17份芸香草混合后,加入至340-360份60-75℃的水中,继续煮沸,然后采用小火,继续煎煮50-60min后,过滤得到滤液,将滤液冷却至室温后,向其中加入奶粉、白砂糖、乳化稳定剂后,制得浆汁B;
(4)将浆汁A和浆汁B按照1:3-6的体积比混合后,灌装,灭菌,制得成品。
具体地,上述步骤(2)中磨浆步骤时,向磨浆机中加入瓜蒌子肉质量5-7%的水进行辅助磨浆。
具体地,上述步骤(3)中,奶粉的加入质量为滤液质量的9-13%,白砂糖的加入质量为滤液质量的12-15%,乳化稳定剂的加入量为滤液质量的3-6%。
具体地,上述乳化稳定剂为单甘酯、吐温80、蔗糖酯中的任意一种。
具体地,上述步骤(4)中,灌装的方法为热灌装法,灌装的温度为85-90℃。
具体地,上述步骤(4)中,灭菌的温度为121℃,灭菌的时间为8-10min。
由以上的技术方案可知,本发明的有益效果是:
本发明提供的止咳瓜蒌子饮料的制备方法,所需设备成本低廉,投入少,制得的瓜蒌子饮料,口感好,营养丰富,并且具有更加优异的止咳效果,提升了瓜蒌子的附加值。将瓜蒌子炒熟后食用虽然具有一定的止咳润喉效果,但是效果不显著,并且大量食用瓜蒌子后,会有油腻感,反而引起喉咙的不适,本发明将瓜蒌子和胡萝卜一起磨浆,两者成分协同作用后,极大地提升了瓜蒌子的止咳效果,并且浆汁B除了具有较高的营养价值外,还能有效的降低瓜蒌子饮料的油腻感,使得瓜蒌子饮料具有浓郁的清香味,口感好;同时本发明提供的浆汁B,还能有效的防止瓜蒌子中的蛋白类成分在储存的过程中发生变质、沉淀的现象,能提升饮料的澄清度,延长了饮料的保质期。
具体实施方式
以下实施例用于说明本发明,但不能用来限制本发明的范围。实施例中采用的实施条件可以根据厂家的条件作进一步调整,未说明的实施条件通常为常规实验条件。
实施例1
一种止咳瓜蒌子饮料的制备方法,包括以下操作步骤:
(1)将新鲜瓜蒌子55℃烘干处理2小时后,放入去壳助剂中浸泡处理10min,然后用清水洗净后,再次放入55℃烘干处理4小时后,去壳,得到瓜蒌子肉,其中去壳助剂由以下重量份的组分制成:酒石酸氢钾11份、醋酸25份、抗坏血酸3份、水280份;
(2)将胡萝卜切片后烘干,然后与瓜蒌子肉混合后,放入浸泡液中浸泡处理30min后,用水洗净后进行磨浆,过滤得到浆汁A,其中浸泡液由以下重量份的组分制成:抗坏血酸1份、乙二胺四乙酸二钠4份、乙酸钠10份、水180份;
(3)按重量份计,将16份桂花、11份丁香、8份梅花、18份泽漆、14份芸香草混合后,加入至340份60℃的水中,继续煮沸,然后采用小火,继续煎煮50min后,过滤得到滤液,将滤液冷却至室温后,向其中加入奶粉、白砂糖、乳化稳定剂后,制得浆汁B;
(4)将浆汁A和浆汁B按照1:3的体积比混合后,灌装,灭菌,制得成品。
具体地,上述步骤(2)中磨浆步骤时,向磨浆机中加入瓜蒌子肉质量5%的水进行辅助磨浆。
具体地,上述步骤(3)中,奶粉的加入质量为滤液质量的9%,白砂糖的加入质量为滤液质量的12%,乳化稳定剂的加入量为滤液质量的3%。
具体地,上述乳化稳定剂为单甘酯。
具体地,上述步骤(4)中,灌装的方法为热灌装法,灌装的温度为85℃。
具体地,上述步骤(4)中,灭菌的温度为121℃,灭菌的时间为8min。
实施例2
一种止咳瓜蒌子饮料的制备方法,包括以下操作步骤:
(1)将新鲜瓜蒌子60℃烘干处理2.5小时后,放入去壳助剂中浸泡处理3min,然后用清水洗净后,再次放入60℃烘干处理4.5小时后,去壳,得到瓜蒌子肉,其中去壳助剂由以下重量份的组分制成:酒石酸氢钾13份、醋酸28份、抗坏血酸4份、水290份;
(2)将胡萝卜切片后烘干,然后与瓜蒌子肉混合后,放入浸泡液中浸泡处理35min后,用水洗净后进行磨浆,过滤得到浆汁A,其中浸泡液由以下重量份的组分制成:抗坏血酸2份、乙二胺四乙酸二钠6份、乙酸钠13份、水190份;
(3)按重量份计,将20份桂花、13份丁香、10份梅花、19份泽漆、16份芸香草混合后,加入至350份65℃的水中,继续煮沸,然后采用小火,继续煎煮55min后,过滤得到滤液,将滤液冷却至室温后,向其中加入奶粉、白砂糖、乳化稳定剂后,制得浆汁B;
(4)将浆汁A和浆汁B按照1:5的体积比混合后,灌装,灭菌,制得成品。
具体地,上述步骤(2)中磨浆步骤时,向磨浆机中加入瓜蒌子肉质量6%的水进行辅助磨浆。
具体地,上述步骤(3)中,奶粉的加入质量为滤液质量的11%,白砂糖的加入质量为滤液质量的13%,乳化稳定剂的加入量为滤液质量的5%。
具体地,上述乳化稳定剂为吐温80。
具体地,上述步骤(4)中,灌装的方法为热灌装法,灌装的温度为88℃。
具体地,上述步骤(4)中,灭菌的温度为121℃,灭菌的时间为9min。
实施例3
一种止咳瓜蒌子饮料的制备方法,包括以下操作步骤:
(1)将新鲜瓜蒌子65℃烘干处理3小时后,放入去壳助剂中浸泡处理15min,然后用清水洗净后,再次放入65℃烘干处理5小时后,去壳,得到瓜蒌子肉,其中去壳助剂由以下重量份的组分制成:酒石酸氢钾16份、醋酸30份、抗坏血酸5份、水300份;
(2)将胡萝卜切片后烘干,然后与瓜蒌子肉混合后,放入浸泡液中浸泡处理40min后,用水洗净后进行磨浆,过滤得到浆汁A,其中浸泡液由以下重量份的组分制成:抗坏血酸3份、乙二胺四乙酸二钠8份、乙酸钠15份、水200份;
(3)按重量份计,将22份桂花、15份丁香、12份梅花、20份泽漆、17份芸香草混合后,加入至360份75℃的水中,继续煮沸,然后采用小火,继续煎煮60min后,过滤得到滤液,将滤液冷却至室温后,向其中加入奶粉、白砂糖、乳化稳定剂后,制得浆汁B;
(4)将浆汁A和浆汁B按照1:6的体积比混合后,灌装,灭菌,制得成品。
具体地,上述步骤(2)中磨浆步骤时,向磨浆机中加入瓜蒌子肉质量7%的水进行辅助磨浆。
具体地,上述步骤(3)中,奶粉的加入质量为滤液质量的13%,白砂糖的加入质量为滤液质量的15%,乳化稳定剂的加入量为滤液质量的6%。
具体地,上述乳化稳定剂为蔗糖酯。
具体地,上述步骤(4)中,灌装的方法为热灌装法,灌装的温度为90℃。
具体地,上述步骤(4)中,灭菌的温度为121℃,灭菌的时间为10min。
对比例1
浆汁A中不添加胡萝卜,其余的操作步骤与实施例1完全相同。
随机选择咳嗽症状相当的受试者500位,随机分为5组,每组100位,每组受试者每天饮用该组的饮料500ml,受试时间为30天,受试前后检查咳嗽症状并进行记录,咳嗽症状减轻或痊愈为有效,咳嗽症状不变或加重为无效,测试效果见表1:
表1 瓜蒌子饮料的饮用效果
项目 | 有效率 | 无效率 |
实施例1 | 85% | 15% |
对比例1 | 61% | 39% |
实施例2 | 87% | 13% |
实施例3 | 88% | 12% |
由表1可知,本发明制得的瓜蒌子饮料,具有优异的止咳效果。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (6)
1.一种止咳瓜蒌子饮料的制备方法,其特征在于,包括以下操作步骤:
(1)将新鲜瓜蒌子55-65℃烘干处理2-3小时后,放入去壳助剂中浸泡处理10-15min,然后用清水洗净后,再次放入55-65℃烘干处理4-5小时后,去壳,得到瓜蒌子肉,其中去壳助剂由以下重量份的组分制成:酒石酸氢钾11-16份、醋酸25-30份、抗坏血酸3-5份、水280-300份;
(2)将胡萝卜切片后烘干,然后与瓜蒌子肉混合后,放入浸泡液中浸泡处理30-40min后,用水洗净后进行磨浆,过滤得到浆汁A,其中浸泡液由以下重量份的组分制成:抗坏血酸1-3份、乙二胺四乙酸二钠4-8份、乙酸钠10-15份、水180-200份;
(3)按重量份计,将16-22份桂花、11-15份丁香、8-12份梅花、18-20份泽漆、14-17份芸香草混合后,加入至340-360份60-75℃的水中,继续煮沸,然后采用小火,继续煎煮50-60min后,过滤得到滤液,将滤液冷却至室温后,向其中加入奶粉、白砂糖、乳化稳定剂后,制得浆汁B;
(4)将浆汁A和浆汁B按照1:3-6的体积比混合后,灌装,灭菌,制得成品。
2.根据权利要求1所述的一种止咳瓜蒌子饮料的制备方法,其特征在于,上述步骤(2)中磨浆步骤时,向磨浆机中加入瓜蒌子肉质量5-7%的水进行辅助磨浆。
3.根据权利要求1所述的一种止咳瓜蒌子饮料的制备方法,其特征在于,上述步骤(3)中,奶粉的加入质量为滤液质量的9-13%,白砂糖的加入质量为滤液质量的12-15%,乳化稳定剂的加入量为滤液质量的3-6%。
4.根据权利要求3所述的一种止咳瓜蒌子饮料的制备方法,其特征在于,上述乳化稳定剂为单甘酯、吐温80、蔗糖酯中的任意一种。
5.根据权利要求1所述的一种止咳瓜蒌子饮料的制备方法,其特征在于,上述步骤(4)中,灌装的方法为热灌装法,灌装的温度为85-90℃。
6.根据权利要求1或5中所述的一种止咳瓜蒌子饮料的制备方法,其特征在于,上述步骤(4)中,灭菌的温度为121℃,灭菌的时间为8-10min。
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