CN107897588A - 黑参蒜功能饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种黑参蒜功能饮料及其制备方法,而提供一种以黑参、黑蒜复合液为主要原料配制而成的饮料及其制备方法。该黑参黑蒜饮料按质量百分比计的原料组成为:黑参黑蒜复合液8%~35%,白砂糖0.05%~5%,低聚果糖0.0075%~0.7%,柠檬酸0.011%~5%。本发明采用黑参、黑蒜复合液为原料制备得到饮料,通过各种组分的合理配伍和协同作用,产品色泽较好,无杂质,清爽,有黑参、黑蒜特有的味道,酸甜适中,口感柔和,大大提高了产品的有效成分,方便饮用,便于存储,具有滋补肝肾、增强人们免疫力、美容、抗氧化、延缓衰老和抗疲劳降血压降血糖的功效。
Description
技术领域
本发明涉及饮料加工技术领域,特别是涉及一种以黑参、黑蒜为主要原料配制而成的饮料及其制备方法。
背景技术
黑参,别名:玄台,传统医学关于黑参的功效论述黑参适用于滋阴降火、利咽喉、消肿毒等症状。医药经典《本草正义》、《药性论》等记载黑参主治热风头痛、咽喉痛、伤寒劳复、淋巴结节等。《本草正》:黑参,此物味苦而甘,苦能清火,甘能滋阴,以其味甘,故降性亦缓。《药品化义》:戴人谓肾本寒,虚则热。如纵欲耗精,真阴亏损,致虚火上炎,以黑参滋阴抑火。
黑参味甘微苦,现代科学研究证实,它能够延缓疲劳,增强人的免疫力、促进血液循环,对心血管疾病有一定的缓解作用且具有抗菌降血糖作用。黑参中特有的化学成分具有多种药理活性,如抗炎、抗应激、抗癌、抗氧化等功效,其中黑参中的人参皂苷具有抗肿瘤活性能力,主要体现在能够诱导肿瘤细胞凋亡、增强免疫功能、抑制肿瘤细胞增殖等各个方面。
黑蒜,又名黑大蒜、发酵黑蒜,具有消除疲劳、提高体力、解决便秘、保护肝脏、提高前列腺活性、促进睡眠等多种功能。
黑蒜,现代医学研究证实,它能促进新陈代谢,降低胆固醇和甘油三酯的含量,并有降血压、降血糖的作用,故对高血压、高血脂、动脉硬化、糖尿病等有一定疗效。黑蒜中含有的大蒜素具有广谱抗菌效果,它对几十种流行病毒及多种致病微生物都有杀灭作用;人体衰老的实质就是被氧化,而黑蒜的超强的抗氧化的功能就是它能对较多病症产生非常好的效果的主要原因,同时也就对会造成身体多功能减弱的疾病产生非常好的保健治疗作用。抗衰老,抗氧化能力是普通大蒜的39 倍。大量的实验研究也表明,黑蒜中的脂溶性挥发油能显著提高巨噬细胞的吞噬机能,有增强免疫系统的作用,大蒜素具有活化由糖脂质组成的细胞膜功能,能提高其渗透性,使细胞的新陈代谢加强,活力提高,机体免疫力随之加强。
因此黑参、黑蒜是一种保健功能很好的天然食材。但是,在将黑参和黑蒜加工成饮料的过程中,由于空气中的氧化作用,往往发生氧化,造成营养成分损失,因此在本法配置黑参、黑蒜复合配方饮料时,大大减低了氧化性,保证了黑参蒜饮料的疗效。
发明内容
本发明的目的是针对现有技术中存在的技术缺陷,而提供一种以黑参、黑蒜为主要原料配制而成的饮料。
本发明的另一个目的是提供一种以黑参、黑蒜为主要原料配制饮料的配方。
为实现本发明的目的所采用的技术方案是:
黑参蒜饮料,按质量百分比计的原料组成为:黑参黑蒜复合液8% ~ 35%,白砂糖0.05%~ 5%,低聚果糖0.0075% ~ 0.7%,柠檬酸0.011% ~ 5%。
黑参蒜饮料的制备方法,包括以下步骤:
步骤一,利用黑参黑蒜,制备黑参蒜浓缩液;
步骤二,将黑蒜、黑参提取液按比例调配,得到黑参复合液;
步骤三,将低聚果糖,白砂糖,柠檬酸依次加入步骤二得到的复合液中,搅拌均匀,得到含有黑参、黑蒜的溶液;
步骤四,用过滤膜把饮料过滤到安瓿瓶子中,得到透明无杂质的溶液;
步骤五,罐装,用封口膜封口;
步骤六,高温高压灭菌、除热源,并在室温中冷却,得到黑参蒜饮料。
优选所述步骤一中,黑参提取液熬制的工艺为:称取一定量的黑参,加入10 ~ 25倍蒸馏水,熬制3次,每次12 ~ 27小时。
优选所述步骤一中,黑蒜提取液熬制的工艺为:称取一定量的黑蒜,加入15~ 30倍蒸馏水,熬制3次,熬制15 ~ 30小时。
优选所述步骤三中,按配方加入柠檬酸、白砂糖、低聚果糖、得复合液,并且搅拌均匀。
优选所述步骤六中,进行高温100~130℃,高压100kPa~110 kPa灭菌、除热源,灭菌时间为10 ~ 30分钟,冷却制得黑三宝饮料。
与现有技术相比,本发明的有益效果是:
1、本发明采用黑参蒜复合液为原料制备得到饮料,能够降低将黑参黑蒜加工成饮料的过程中发生的氧化的影响,有利于营养成分的保留。
2、本发明的黑参蒜功能饮料配方中,白砂糖是食糖的一种,具有补中益气、和胃润肺、养阴止汗的功效;低聚果糖在法国被称为原生素(PPE),已在乳制品、乳酸菌饮料、固体饮料、糖果、饼干、面包、果冻、冷饮等多种食品中应用,是具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能的新型甜味剂,被誉为继抗生素时代后最具潜力的新一代添加剂——促生物质。柠檬酸可用作酸味剂、增溶剂、缓冲剂、风味增进剂、胶凝剂、用于饮料中有增稠的作用,可防止制品分层、沉淀,并使产品富有良好的口感。本发明通过各种组分的合理配伍和协同作用,产品色泽较好,无杂质,清爽,有黑参黑蒜特有的味道,酸甜适中,口感柔和,具有滋补肝肾、增强人们免疫力、美容、抗氧化、延缓衰老和抗疲劳降血压降血糖的功效。
3、本发明的黑参蒜饮料具有下述优点:(1)不含非天然食品添加剂,使用更安全;(2)采用白砂糖与低聚果糖复配,不会引起肠道反应,具有很好的保健功能;(3)采用柠檬酸复配,护色效果更加,使得饮料的色泽得到很好的保护。
4、本发明的制备方法采用了超高压灭菌技术,从而最大程度的保持了饮料的色香味,营养物质也可达到最大程度的保护。
5、本发明的制备方法采用先制备黑参黑蒜复合液,再将白砂糖、低聚果糖、柠檬酸加入到复合液内,均匀搅拌后至常温。由于这些材料里面复合液是最难制备的,先熬制黑参黑蒜复合液,接着放入白砂糖、低聚果糖、柠檬酸,使整个体系更加均一稳定,口感会更好,而且大大提高了产品的有效成分,方便饮用,便于存储,有利于营养成分的保留。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明
实施例1
(1)挑选:从黑参黑蒜中挑出坏的和杂质等。
(2)浸提:称取一定量的黑参,加入25倍的蒸馏水,在锅中熬18小时,提取黑参液。称取一定量的黑蒜,加入25倍的蒸馏水,在锅中熬18小时,提取黑蒜液。
(3)调配:将6g黑蒜提取液、2g黑参提取液进行混合得到黑参复合液后,搅拌均匀。
(4)冷却:搅拌均匀后,冷却至室温。
(5)调配:依次加入0.5g低聚果糖,2g白砂糖,0.015g柠檬酸。
(6)过滤:用过滤膜把饮料过滤到瓶子中,得到透明无杂质的溶液。
(7)封罐:过滤后饮料及时进行罐装,用封口膜封口。
(8)杀菌:采用高压灭菌锅,温度为121℃,时间为15min,再冷却至室温,即得成品。所得产品无杂质,清爽,有黑参黑蒜特有的味道,酸甜适中,口感柔和。
实施例2
(1)挑选:从黑参黑蒜中挑出坏的和杂质等。
(2)浸提:称取一定量的黑参,加入25倍的蒸馏水,在锅中熬18小时,提取黑参液。称取一定量的黑蒜,加入25倍的蒸馏水,在锅中熬18小时,提取黑蒜液。
(3)调配:将8g黑蒜提取液、5g黑参提取液进行混合得到黑参复合液后,搅拌均匀。
(4)冷却:搅拌均匀后,冷却至室温。
(5)调配:依次加入0.55g低聚果糖,2.5g白砂糖,0.02g柠檬酸。
(6)过滤:用过滤膜把饮料过滤到瓶子中,得到透明无杂质的溶液。
(7)封罐:过滤后饮料及时进行罐装,用封口膜封口。
(8)杀菌:采用高压灭菌锅,温度为121℃,时间为15min,再冷却至室温,即得成品。所得产品无杂质,清爽,有黑参黑蒜特有的味道,酸甜适中,口感柔和。
实施例3
(1)挑选:从黑参黑蒜中挑出坏的和杂质等。
(2)浸提:称取一定量的黑参,加入25倍的蒸馏水,在锅中熬18小时,提取黑参液。称取一定量的黑蒜,加入25倍的蒸馏水,在锅中熬18小时,提取黑蒜液。
(3)调配:将10g黑蒜提取液、6g黑参提取液进行混合得到黑参复合液后,搅拌均匀。
(4)冷却:搅拌均匀后,冷却至室温。
(5)调配:依次加入0.6g低聚果糖,3g白砂糖,0.025g柠檬酸。
(6)过滤:用过滤膜把饮料过滤到瓶子中,得到透明无杂质的溶液。
(7)封罐:过滤后饮料及时进行罐装,用封口膜封口。
(8)杀菌:采用高压灭菌锅,温度为121℃,时间为15min,再冷却至室温,即得成品。所得产品无杂质,清爽,有黑参黑蒜特有的味道,酸甜适中,口感柔和。
实施例4
(1)挑选:从黑参黑蒜中挑出坏的和杂质等。
(2)浸提:称取一定量的黑参,加入25倍的蒸馏水,在锅中熬18小时,提取黑参液。称取一定量的黑蒜,加入25倍的蒸馏水,在锅中熬18小时,提取黑蒜液。
(3)调配:将12g黑蒜提取液、8g黑参提取液进行混合得到黑参复合液后,搅拌均匀。
(4)冷却:搅拌均匀后,冷却至室温。
(5)调配:依次加入0.65g低聚果糖,3.5g白砂糖,0.03g柠檬酸。
(6)过滤:用过滤膜把饮料过滤到瓶子中,得到透明无杂质的溶液。
(7)封罐:过滤后饮料及时进行罐装,用封口膜封口。
(8)杀菌:采用高压灭菌锅,温度为121℃,时间为15min,再冷却至室温,即得成品。所得产品无杂质,清爽,有黑参黑蒜特有的味道,酸甜适中,口感柔和。
以上所述仅是本发明的优选实施方式,应当指出的是,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.黑参蒜功能饮料,其特征在于,按质量百分比计的原料组成为:黑参黑蒜复合液5%~25%,白砂糖0.05%~ 3%,低聚果糖0.0075% ~ 0.45%,柠檬酸0.01%~7%。
2.权利要求1所述黑参蒜功能饮料的制备方法,其特征在于,该黑参蒜饮料的制备方法包括以下步骤:
步骤一,利用黑参黑蒜,制备黑参蒜浓缩液;
步骤二,将黑蒜、黑参提取液按比例调配,得到黑参复合液;
步骤三,将低聚果糖,白砂糖,柠檬酸依次加入步骤二得到的复合液中,搅拌均匀,得到含有黑参、黑蒜的溶液;
步骤四,用过滤膜把饮料过滤到安瓿瓶子中,得到透明无杂质的溶液;
步骤五,罐装,用封口膜封口;
步骤六,高温高压灭菌、除热源,并在室温中冷却,得到黑参蒜饮料。
3.根据权利要求2所述的制备方法,其特征在于:所述步骤一中,黑参提取液熬制的工艺为:称取一定量的黑参,加入10 ~ 25倍蒸馏水,熬制3次,每次12 ~ 27小时。
4.根据权利要求2所述的制备方法,其特征在于:所述步骤一中,黑蒜提取液熬制的工艺为:称取一定量的黑蒜,加入15~ 30倍蒸馏水,熬制3次,熬制15 ~30小时。
5.根据权利要求2所述的制备方法,其特征在于:所述步骤三中,按配方加入柠檬酸、白砂糖、低聚果糖得复合液,并且搅拌均匀。
6.根据权利要求2所述的制备方法,其特征在于:所述步骤六中,进行高温100~130℃,高压100kPa ~ 110 kPa灭菌、除热源,灭菌时间为10 ~ 30分钟,冷却至室温,制得黑参蒜饮料。
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