CN108260745A - 一种润肺止咳果醋饮料及其制备方法 - Google Patents
一种润肺止咳果醋饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种润肺止咳果醋饮料，它是由以下原料制成：罗汉果5～10份、枇杷叶5～10份、陈皮1～2份、薄荷5～10份、冰糖3～5份、甘草5～10份、洋槐花蜜5～10份、枇杷果30～40份、黄原胶0.5～1份。本发明还公开了其制备方法，本发明提供的润肺止咳果醋饮料，采用多种中药和果醋混合制作所得，其原料配位科学合理，所得产品果香浓郁、醋香诱人、营养丰富、酸甜适口具有清热解毒、润肺止咳、健胃助消化功效，适合男女好少饮用。
Description
技术领域
本发明属于饮料生产领域，具体涉及一种润肺止咳果醋饮料及其制备方法。
背景技术
随着人们生活水平的提高，健康保健意识增强，营养保健的果醋饮品需求量与日俱增，醋饮料逐渐成为流行饮料，以各种水果为原料开发的果醋果香浓郁、醋香诱人、营养丰富、酸甜适口、色泽诱人、集美味、营养、保健、食疗于一体，具有广阔的消费市场和开发的前景。
发明内容
本发明的目的在于提供一种润肺止咳果醋饮料及其制备方法。
本发明采取的技术方案是：
一种润肺止咳果醋饮料，它是由以下原料制成：罗汉果5～10份、枇杷叶5～10份、陈皮1～2份、薄荷5～10份、冰糖3～5份、甘草5～10份、洋槐花蜜5～10份、枇杷果30～40份、黄原胶0.5 ～ 1份。
进一步地，所述一种润肺止咳果醋饮料，它是由以下原料制成：罗汉果5份、枇杷叶5份、陈皮1份、薄荷5份、冰糖3份、甘草5份、洋槐花蜜5份、枇杷果30份、黄原胶0.5 份。
更进一步地，所述一种润肺止咳果醋饮料，它是由以下原料制成：罗汉果10份、枇杷叶10份、陈皮2份、薄荷10份、冰糖5份、甘草10份、洋槐花蜜10份、枇杷果40份、黄原胶1份。
其制备方法包括以下步骤：
S10、将罗汉果、枇杷叶、陈皮、甘草混合粉碎，加入其4～8倍的清水浸泡1～2小时，加热至100～110℃提取30～40分钟，然后降温至80～90℃加入薄荷混合提取5～8分钟，过滤得中药提取液备用；
S11、将冰糖、洋槐花蜜混合，隔水炖制3～4小时，制得冰糖混合蜜备用；
S12、选用无腐烂的枇杷果用水漂洗干净，去核，打浆，放入破碎机进行破碎，榨汁，然后过滤即制得枇杷汁备用；
S13、在步骤S12 制得的枇杷汁中加入0.2%～0.3%的果胶酶，在45～50℃的温室酶解3～4小时，灭酶，加入0.03～0.05% 的葡萄酒活性干酵母，在26～28℃条件下厌氧发酵4～5天，并每天测定一次酒精的变化，若酒精连续3天没有变化时，再按10% 的接种量接入醋酸杆菌种子液，置于摇床上，在28～32℃、160～200rpm 的条件下通风发酵6～8 天，当发酵液酸度不再上升时结束发酵，过滤，即制得枇杷醋初成品；
S14、将枇杷醋初成品入坛，密封，常温下陈酿3～6个月，即制得陈酿枇杷醋；
S15、将步骤S10制得的中药提取液、步骤S11制得的冰糖混合蜜和步骤S14制得的陈酿枇杷醋混合进行均质操作，然后过滤、杀菌、包装即制得润肺止咳果醋饮料。
其制备方法步骤S15所述的均质操作压力是10～30MPa, 均质时间是30～40分钟。
本发明中各原料的作用：
罗汉果：为卫生部首批公布的药食两用名贵中药材，其所含罗汉果甜甙比蔗糖甜300倍，不产生热量，是饮料、糖果行业的名贵原料，是蔗糖的最佳替代品。现代医学证明，罗汉果对支气管炎、高血压等疾病有显著疗效，还是起到防治冠心病、血管硬化、肥胖症的作用。营养价值高，有清热解暑、化痰止咳、凉血舒骨、清肺润肠和生津止渴等功效；可治急慢性气管炎、咽喉炎、支气管哮喘、百日咳、胃热、便秘、急性扁桃体炎等症，糖尿病患者亦宜服用。
枇杷叶：具有清肺止咳，和胃降逆，止渴之功效。主治肺热痰嗽，阴虚劳嗽，咳血，衄血，吐血，胃热呕哕，妊娠恶阻，小儿吐乳，消渴及肺风面疮。
陈皮：橘皮辛散通温，气味芳香，长于理气，能入脾肺，故既能行散肺气壅遏 ，又能行气宽中，用于肺气拥滞、胸膈痞满及脾胃气滞、脘腹胀满等症。
薄荷：含有薄荷醇，该物质可清新口气并具有多种药性，可缓解腹痛、胆囊问题如痉挛，还具有防腐杀菌、利尿、化痰、健胃和助消化等功效。
冰糖：味甘、性平，入肺、脾经；有补中益气，和胃润肺的功效；冰糖养阴生津，润肺止咳，对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用；用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛，有很强的药理作用。
甘草：主治清热解毒,祛痰止咳、脘腹等症状,有补脾益气,健脾胃之功效。
洋槐花蜜：含有刺槐甙和挥发油，可抗菌、防腐和止咳，清热解毒，养心醒目，解渴胜津蜂蜜具有润肠、润肺、防腐、解毒、滋润脾肾等功能。
枇杷果：富含纤维素、果胶、胡萝卜素、苹果酸、柠檬酸、钾、磷、铁、钙及维生素A、B、C。丰富的维生素B、胡萝卜素，具有保护视力、保持皮肤健康润泽、促进儿童的身体发育的功用，其中所含的维生素B17，还是防癌的营养素，因此，枇杷也被称为“果之冠”。它可促进食欲、帮助消化；也可预防癌症、防止老化。中医认为枇杷果实有润肺、止咳、止渴的功效。
本发明提供的润肺止咳果醋饮料，采用多种中药和果醋混合制作所得，其原料配位科学合理，所得产品果香浓郁、醋香诱人、营养丰富、酸甜适口具有清热解毒、润肺止咳、健胃助消化功效，适合男女老少饮用。
具体实施方式
下面结合实施例对本发明作进一步阐述。
实施例1
一种润肺止咳果醋饮料，它是由以下原料制成：罗汉果5份、枇杷叶5份、陈皮1份、薄荷5份、冰糖3份、甘草5份、洋槐花蜜5份、枇杷果30份、黄原胶0.5 份。
其制备方法包括以下步骤：
S10、将罗汉果、枇杷叶、陈皮、甘草混合粉碎，加入其4倍的清水浸泡1小时，加热至100℃提取30分钟，然后降温至80℃加入薄荷混合提取5分钟，过滤得中药提取液备用；
S11、将冰糖、洋槐花蜜混合，隔水炖制3小时，制得冰糖混合蜜备用；
S12、选用无腐烂的枇杷果用水漂洗干净，去核，打浆，放入破碎机进行破碎，榨汁，然后过滤即制得枇杷汁备用；
S13、在步骤S12 制得的枇杷汁中加入0.2%的果胶酶，在45℃的温室酶解3小时，灭酶，加入0.03% 的葡萄酒活性干酵母，在26℃条件下厌氧发酵4天，并每天测定一次酒精的变化，若酒精连续3天没有变化时，再按10% 的接种量接入醋酸杆菌种子液，置于摇床上，在28℃、160rpm 的条件下通风发酵6天，当发酵液酸度不再上升时结束发酵，过滤，即制得枇杷醋初成品；
S14、将枇杷醋初成品入坛，密封，常温下陈酿3个月，即制得陈酿枇杷醋；
S15、将步骤S10制得的中药提取液、步骤S11制得的冰糖混合蜜和步骤S14制得的陈酿枇杷醋混合进行均质操作，然后过滤、杀菌、包装即制得润肺止咳果醋饮料。
其制备方法步骤S15所述的均质操作压力是10MPa, 均质时间是30分钟。
实施例2
一种润肺止咳果醋饮料，它是由以下原料制成：罗汉果10份、枇杷叶10份、陈皮2份、薄荷10份、冰糖5份、甘草10份、洋槐花蜜10份、枇杷果40份、黄原胶1份。
其制备方法包括以下步骤：
S10、将罗汉果、枇杷叶、陈皮、甘草混合粉碎，加入其8倍的清水浸泡2小时，加热至110℃提取40分钟，然后降温至90℃加入薄荷混合提取8分钟，过滤得中药提取液备用；
S11、将冰糖、洋槐花蜜混合，隔水炖制4小时，制得冰糖混合蜜备用；
S12、选用无腐烂的枇杷果用水漂洗干净，去核，打浆，放入破碎机进行破碎，榨汁，然后过滤即制得枇杷汁备用；
S13、在步骤S12 制得的枇杷汁中加入0.3%的果胶酶，在50℃的温室酶解4小时，灭酶，加入0.05% 的葡萄酒活性干酵母，在28℃条件下厌氧发酵5 天，并每天测定一次酒精的变化，若酒精连续3天没有变化时，再按10% 的接种量接入醋酸杆菌种子液，置于摇床上，在32℃、200rpm 的条件下通风发8 天，当发酵液酸度不再上升时结束发酵，过滤，即制得枇杷醋初成品；
S14、将枇杷醋初成品入坛，密封，常温下陈酿6个月，即制得陈酿枇杷醋；
S15、将步骤S10制得的中药提取液、步骤S11制得的冰糖混合蜜和步骤S14制得的陈酿枇杷醋混合进行均质操作，然后过滤、杀菌、包装即制得润肺止咳果醋饮料。
其制备方法步骤S15所述的均质操作压力是30MPa, 均质时间是40分钟。
Claims (5)
1.一种润肺止咳果醋饮料，其特征在于，它是由以下原料制成：罗汉果5～10份、枇杷叶5～10份、陈皮1～2份、薄荷5～10份、冰糖3～5份、甘草5～10份、洋槐花蜜5～10份、枇杷果30～40份、黄原胶0.5 ～ 1份。
2.根据权利要求1所述一种润肺止咳果醋饮料，其特征在于，它是由以下原料制成：罗汉果5份、枇杷叶5份、陈皮1份、薄荷5份、冰糖3份、甘草5份、洋槐花蜜5份、枇杷果30份、黄原胶0.5 份。
3.根据权利要求1所述一种润肺止咳果醋饮料，其特征在于，它是由以下原料制成：罗汉果10份、枇杷叶10份、陈皮2份、薄荷10份、冰糖5份、甘草10份、洋槐花蜜10份、枇杷果40份、黄原胶1份。
4.根据权利要求1～3所述一种润肺止咳果醋饮料，其特征在于， 其制备方法包括以下步骤：
S10、将罗汉果、枇杷叶、陈皮、甘草混合粉碎，加入其4～8倍的清水浸泡1～2小时，加热至100～110℃提取30～40分钟，然后降温至80～90℃加入薄荷混合提取5～8分钟，过滤得中药提取液备用；
S11、将冰糖、洋槐花蜜混合，隔水炖制3～4小时，制得冰糖混合蜜备用；
S12、选用无腐烂的枇杷果用水漂洗干净，去核，打浆，放入破碎机进行破碎，榨汁，然后过滤即制得枇杷汁备用；
S13、在步骤S12 制得的枇杷汁中加入0.2%～0.3%的果胶酶，在45～50℃的温室酶解3～4小时，灭酶，加入0.03～0.05% 的葡萄酒活性干酵母，在26～28℃条件下厌氧发酵4～5天，并每天测定一次酒精的变化，若酒精连续3天没有变化时，再按10% 的接种量接入醋酸杆菌种子液，置于摇床上，在28～32℃、160～200rpm 的条件下通风发酵6～8 天，当发酵液酸度不再上升时结束发酵，过滤，即制得枇杷醋初成品；
S14、将枇杷醋初成品入坛，密封，常温下陈酿3～6个月，即制得陈酿枇杷醋；
S15、将步骤S10制得的中药提取液、步骤S11制得的冰糖混合蜜和步骤S14制得的陈酿枇杷醋混合进行均质操作，然后过滤、杀菌、包装即制得润肺止咳果醋饮料。
5.根据权利要求4所述一种冬瓜马蹄复合醋饮料，其特征在于，其制备方法步骤S15所述的均质操作压力是10～30MPa, 均质时间是30～40分钟。
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| CN114009553A (zh) * | 2021-11-16 | 2022-02-08 | 中国热带农业科学院热带作物品种资源研究所 | 一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法 |
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| CN114009553A (zh) * | 2021-11-16 | 2022-02-08 | 中国热带农业科学院热带作物品种资源研究所 | 一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法 |
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