CN108378254A - 一种蓝莓饮品及其制备方法 - Google Patents
一种蓝莓饮品及其制备方法 Download PDFInfo
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- CN108378254A CN108378254A CN201810580581.9A CN201810580581A CN108378254A CN 108378254 A CN108378254 A CN 108378254A CN 201810580581 A CN201810580581 A CN 201810580581A CN 108378254 A CN108378254 A CN 108378254A
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Abstract
本发明涉及食品加工技术领域,提供了一种蓝莓饮品,包括如下原料:蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子、霍山石斛、果胶、陈皮、黄精、山药、葛根、海藻糖、柠檬酸、莲藕、飞碟瓜、仙灵脾、白茅根、金樱子、芡实、菟丝子、北沙参、麦冬、何首乌、女贞子、川断。本发明还提供了一种蓝莓饮品的制备方法。本发明的优点在于:(1)中药来源简单,成本较低;(2)制备方法合理、方便,不仅能保留蓝莓有效成分的活性,还适于规模化生产;(3)通过将蓝莓果与上述各中药材以及相关原料相混合,诸原料同用,相辅相成,既增加了饮品的多功能性,又大大提高了其医疗保健价值。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蓝莓饮品及其制备方法。
背景技术
蓝莓(blueberry)又称越桔或蓝浆果,是20世纪初发展起来的适于在红黄壤上生长、经济价值较高的新兴优良果树。其果实园形或扁园形,深蓝色,单果重0.5-2.5g,果实完熟柔软多汁,风味醇美,香气特殊。果实中除含有一般水果中的有机酸、维生素和矿物质外,还含有丰富的花青素、不饱和脂肪酸、鞣花酸及微量元素钾、钙、锌、铁等,VE和B族维生素的含量也比较突出。特别是蓝莓果实中高含量的花色甙类色素,经医学证明对减轻眼的疲劳及提高夜间视力有独特功效。据美国农业部人类营养研究中心的研究报道:蓝莓的抗氧化作用列各种水果蔬菜之首,;它是抗癌、预防血栓及动脉硬化、抵抗泌尿系统感染、预防心脏疾病和延缓衰老,增强记忆力的非常可靠的保健食品,被国际粮农组织列为人类五大健康食品之一。
据测定,蓝莓果实除了含有常规的糖、酸和维生素C外,还富含维生素E、维生素A、维生素B、SOD、熊果甙、花青甙、蛋白质、脂肪等其他果品中少有的特殊成分以及丰富的钾、铁、锌、锰等微量元素,是属高氨基酸、高锌、高钙、高铁、高铜、高维生素的营养保健果品,其营养价值远高于苹果、葡萄、橘子等水果,是集营养与保健于一身的第三代果树品种,风靡欧美。美国最有影响的健康杂志《Prevention》称蓝浆果为“神奇果”。
正是基于上述蓝莓对人体保健诸多利用价值,人们便开始研究和利用蓝莓做蓝莓酒和蓝莓饮料。然而,目前的蓝莓饮料采用唯一的组分:蓝莓全果或者浸提液为原料,存在品种和功效成分单一,医疗保健价值低等缺点。
据此,目前急需一种功能组分多、活性强、医疗保健价值高的蓝莓保健饮品及其制备方法。
发明内容
本发明所要解决的技术问题在于提供一种功能组分多、活性强、医疗保健价值高的蓝莓饮品及其制备方法。
本发明采用以下技术方案解决上述技术问题:
一种蓝莓饮品,包括如下重量份数的原料:蓝莓果35-55份,番石榴果2-6份,刺玫果5-10份,沙棘果5-10份,覆盆子2-6份,霍山石斛10-20份,果胶0.1-0.3份,陈皮2-5份,黄精1-5份,山药2-10份,葛根1-4份,海藻糖5-8份,柠檬酸0.5-1.5份,莲藕5-15份,飞碟瓜3-6份,仙灵脾0.1-0.3份,白茅根0.2-0.5份,金樱子0.2-0.4份,芡实0.1-0.3份,菟丝子0.3-0.5份,北沙参0.06-0.1份,麦冬0.1-0.3份,何首乌0.15-0.25份,女贞子0.2-0.5份,川断0.3-0.6份。
作为本发明的优选方式之一,包括如下重量份数的原料:蓝莓果45份,番石榴果4份,刺玫果7.5份,沙棘果7.5份,覆盆子4份,霍山石斛15份,果胶0.2份,陈皮3.5份,黄精3份,山药6份,葛根2.5份,海藻糖7份,柠檬酸1.0份,莲藕10份,飞碟瓜4.5份,仙灵脾0.2份,白茅根0.35份,金樱子0.3份,芡实0.2份,菟丝子0.4份,北沙参0.08份,麦冬0.2份,何首乌0.2份,女贞子0.35份,川断0.45份。
作为本发明的优选方式之一,包括如下重量份数的原料:蓝莓果40份,番石榴果3份,刺玫果6份,沙棘果6份,覆盆子3份,霍山石斛13份,果胶0.15份,陈皮2.5份,黄精2份,山药5份,葛根2份,海藻糖6份,柠檬酸0.8份,莲藕8份,飞碟瓜4份,仙灵脾0.15份,白茅根0.25份,金樱子0.25份,芡实0.15份,菟丝子0.35份,北沙参0.07份,麦冬0.15份,何首乌0.18份,女贞子0.3份,川断0.35份。
作为本发明的优选方式之一,包括如下重量份数的原料:蓝莓果50份,番石榴果5份,刺玫果8份,沙棘果8份,覆盆子5份,霍山石斛18份,果胶0.25份,陈皮4份,黄精4份,山药8份,葛根3份,海藻糖7.5份,柠檬酸1.2份,莲藕12份,飞碟瓜5份,仙灵脾0.25份,白茅根0.4份,金樱子0.35份,芡实0.25份,菟丝子0.45份,北沙参0.09份,麦冬0.25份,何首乌0.22份,女贞子0.4份,川断0.5份。
一种制备上述蓝莓饮品的方法,包括如下步骤:
(1)按照上述重量份数,分别制备相应的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁;
(2)将上述重量份数的飞碟瓜去皮、去瓤、切块,再与去皮切片的莲藕在含食醋的溶液中浸泡60-80min,捞出后沥干蒸熟,压制成泥,得泥浆;
(3)将上述重量份数的霍山石斛、陈皮、黄精、山药、葛根、仙灵脾、白茅根、金樱子、芡实、菟丝子、北沙参、麦冬、何首乌、女贞子与川断合并粉碎,再加10-15倍水煎煮1-2h,过滤去渣,滤液浓缩超滤,得精制液;
(4)将上述重量份数的海藻糖、柠檬酸溶解于水,再与步骤(2)所得泥浆以及步骤(3)所得精制液相混合;
(5)将步骤(4)所得混合液、步骤(1)所得各果汁与上述重量份数的果胶相混合,混匀后,加热煮沸40-70min,过滤去渣,所得滤液即为产品。
作为本发明的优选方式之一,所述步骤(1)中蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁的具体制备方法如下:
A.分别称取上述重量份数的蓝莓果、番石榴果、刺玫果、沙棘果和覆盆子,倒入有流动清水的槽内冲洗,待洗净表面后捞出,再于热水中浸泡至软化;
B.将软化后的蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别按质量比1∶(3-5)加入水,然后用胶体磨细磨1-3遍,将蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别打浆成相应果汁;
C.将打浆后的上述果汁分别用250-350目纱布进行粗滤;
D.粗滤后,在各果汁中加入0.2%纤维素酶和0.01%果胶酶,并于45-55℃水浴锅内水解3-4h;
E.采用抽滤瓶,用分析滤纸为过滤介质,将水解后的各果汁抽滤得到澄清相应果汁,即精滤后的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁。
作为本发明的优选方式之一,所述步骤A中的热水水温具体为80-85℃。
作为本发明的优选方式之一,所述步骤(2)中含食醋的溶液具体为含有3-6%食醋的溶液。
作为本发明的优选方式之一,所述步骤(3)中合并粉碎至80-100目。
作为本发明的优选方式之一,所述步骤(5)中加热煮沸的温度具体为60-80℃。
本发明各原料的功效:
蓝莓果:一种小浆果,果实色泽呈蓝色,美丽、悦目,果肉细腻,种子极小;果实中除糖、酸和Vc外,还富含VE、VA、VB、SOD、蛋白质、花青素、膳食纤维以及丰富的K、Fe、Zn、Ca等矿物元素;蓝莓不仅具有良好的营养保健作用,还具有防止脑神经老化、强心、抗癌、软化血管、增强免疫力等功能。
番石榴果:为桃金娘科植物番石榴的成熟果实,在福建、台湾、广东、广西、四川和云南等地均有分布或栽培;具有健脾消积、涩肠止泻之功效,常用于食积饱胀疳积,腹泻,痢疾,脱肛,血崩。
刺玫果:又名牙门太、牙门杠,属蔷薇目,蔷薇科小灌木,是中国高等植物之一,被欧洲各国视为“治疗坏血病特效药”,有“维生素记录保持者”之称。
沙棘果:为胡颓子科沙棘属植物沙棘的果实,又名醋柳果,酸刺果;沙棘是目前世界上含有天然维生素种类最多的珍贵经济林树种,其维生素C的含量远远高于鲜枣和猕猴桃,从而被誉为天然维生素的宝库;沙棘还可以治疗烧伤、放射病、心脏病、青光眼等疾病,具有独特的药用价值。
覆盆子:为蔷薇科植物华东覆盆子的干燥果实,分布于江苏、浙江、安徽、福建、江西、广西等地;具有益肾固精缩尿、养肝明目之功效,常用于遗精滑精、遗尿尿频、阳痿早泄、目暗昏花。
霍山石斛:俗称米斛,是兰科石斛属的草本植物;有明目作用,也能调和阴阳、壮阳补肾、养颜驻容,从而达到保健益寿的功效。
果胶:作为稳定剂。
陈皮:为芸香科植物橘及其栽培变种的干燥成熟果皮;具有理气健脾、燥湿化痰的功效,用于脘腹胀满、食少吐泻、咳嗽痰多。
黄精:又名老虎姜、鸡头参,其化学成分主要有:多糖、甾体皂苷、蒽醌类化合物、生物碱、强心苷、木脂素、维生素和多种对人体有用的氨基酸等化合物;作为一种传统名贵中药,其具有宽中益气、益肾填精、滋阴润肺、生津补脾之功效,主治肺燥干咳、体虚乏力、心悸气短、久病津亏口干、糖尿病、高血压等病症。
山药:是薯蓣科多年生宿根蔓革植物薯蓣属植物的块茎,是我国传统的药食同源食物之一;李时珍在《本草纲目》中将其功用概括为“益肾气,健脾胃,止泄痢,化痰涎,润皮毛”。
葛根:为豆科植物,外皮淡棕色,有纵皱纹,粗糙;切面黄白色,纹理不明显;质韧,纤维性强;气微,味微甜,始载于《神农本草经》,具有解肌退热、透发麻疹、生津止渴、升阳止泻的作用,对心脑血管系统、免疫系统的疾病有较好的治疗效果。
海藻糖:又称漏芦糖、蕈糖等,是一种安全、可靠的天然糖类;本发明中用于增加饮料口感、风味。
柠檬酸:又名枸橼酸,无色晶体,常含一分子结晶水,无臭,有很强的酸味,易溶于水;在工业,食品业,化妆业等具有极多的用途;本发明中用于增加饮料口感、风味。
莲藕:属木兰亚纲,山龙野目;具有清热凉血、通便止泻、健脾开胃、益血生肌、止血散瘀的功效。
飞碟瓜:又名碟瓜、碟形瓜、齿缘瓜、扁圆西葫芦,为葫芦科南瓜属美洲南瓜的一个变种;其含有丰富的维生素C、B1、B2,胡萝卜素,尼克酸及钾、钙、磷、铁等多种矿质元素;食用飞碟瓜有助于胆汁的分泌、肝脏中糖原的还原,对治疗肥胖症、动脉粥样硬化、肝肾病、调节微循环有益;此外,果实中富含果胶质,可使胃黏膜、肠道免遭危害或促进溃疡伤口的愈合。
仙灵脾:又叫刚前、淫羊藿、仙灵毗、放杖草、千两金、干鸡筋、黄连祖、三枝九叶;具有补肾壮阳、祛风除湿、强筋健骨的功效。
白茅根:为禾本科植物白茅的干燥根茎;具有凉血止血、清热利尿的功效,用于血热吐血、衄血、尿血、热病烦渴、肺热咳嗽、胃热呕吐、湿热黄疸、水肿尿少、热淋涩痛。
金樱子:为蔷薇科植物金樱子的干燥成熟果实;具有固精缩尿、固崩止带、涩肠止泻之功效,常用于遗精滑精、遗尿尿频、崩漏带下、久泻久痢。
芡实:为睡莲科植物芡的干燥成熟种仁;具有益肾固精、补脾止泻、除湿止带之功效,常用于遗精滑精,遗尿尿频,脾虚久泻,白浊,带下。
菟丝子:别名禅真、豆寄生、豆阎王、黄丝、黄丝藤、鸡血藤、金丝藤等,一年生寄生草本;种子药用,有补肝肾、益精壮阳及止泻的功能。
北沙参:为伞形科植物珊瑚菜的根;具有养阴清肺、祛痰止咳之功效,用于肺热燥咳、虚痨久咳、阴伤咽干、口渴。
麦冬:为百合科植物麦冬的干燥块根;具有养阴生津、润肺止咳之功效,用于肺胃阴虚之津少口渴、干咳咯血。
何首乌:又名多花蓼、紫乌藤、夜交藤等,是蓼科蓼族何首乌属多年生缠绕藤本植物;其块根入药,可安神、养血、活络,解毒(截疟)、消痈;制首乌可补益精血、乌须发、强筋骨、补肝肾,是常见贵细中药材。
女贞子:为木犀科植物女贞的果实;具有补肝肾、强腰膝之功效,用于阴虚内热、头晕、目花、耳鸣、腰膝酸软、须发早白。
川断:又名续断;具有补肝肾、续筋骨、调血脉之功效,用于腰背酸痛、足膝无力、胎漏、崩漏、带下、遗精、跌打损伤、金疮、痔漏、痈疽疮肿。
本发明相比现有技术的优点在于:
(1)中药来源简单,成本较低;
(2)制备方法合理、方便,不仅能保留蓝莓有效成分的活性,还适于规模化生产;
(3)通过将蓝莓果与上述各中药材以及相关原料相混合,诸原料同用,相辅相成,既增加了饮品的多功能性,又大大提高了其医疗保健价值。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
本实施例的一种蓝莓饮品,包括如下重量份数的原料:蓝莓果35份,番石榴果2份,刺玫果5份,沙棘果5份,覆盆子2份,霍山石斛10份,果胶0.1份,陈皮2份,黄精1份,山药2份,葛根1份,海藻糖5份,柠檬酸0.5份,莲藕5份,飞碟瓜3份,仙灵脾0.1份,白茅根0.2份,金樱子0.2份,芡实0.1份,菟丝子0.3份,北沙参0.06份,麦冬0.1份,何首乌0.15份,女贞子0.2份,川断0.3份。
实施例2
本实施例的一种蓝莓饮品,包括如下重量份数的原料:蓝莓果55份,番石榴果6份,刺玫果10份,沙棘果10份,覆盆子6份,霍山石斛20份,果胶0.3份,陈皮5份,黄精5份,山药10份,葛根4份,海藻糖8份,柠檬酸1.5份,莲藕15份,飞碟瓜6份,仙灵脾0.3份,白茅根0.5份,金樱子0.4份,芡实0.3份,菟丝子0.5份,北沙参0.1份,麦冬0.3份,何首乌0.25份,女贞子0.5份,川断0.6份。
实施例3
本实施例的一种蓝莓饮品,包括如下重量份数的原料:蓝莓果45份,番石榴果4份,刺玫果7.5份,沙棘果7.5份,覆盆子4份,霍山石斛15份,果胶0.2份,陈皮3.5份,黄精3份,山药6份,葛根2.5份,海藻糖7份,柠檬酸1.0份,莲藕10份,飞碟瓜4.5份,仙灵脾0.2份,白茅根0.35份,金樱子0.3份,芡实0.2份,菟丝子0.4份,北沙参0.08份,麦冬0.2份,何首乌0.2份,女贞子0.35份,川断0.45份。
实施例4
本实施例的一种蓝莓饮品,包括如下重量份数的原料:蓝莓果40份,番石榴果3份,刺玫果6份,沙棘果6份,覆盆子3份,霍山石斛13份,果胶0.15份,陈皮2.5份,黄精2份,山药5份,葛根2份,海藻糖6份,柠檬酸0.8份,莲藕8份,飞碟瓜4份,仙灵脾0.15份,白茅根0.25份,金樱子0.25份,芡实0.15份,菟丝子0.35份,北沙参0.07份,麦冬0.15份,何首乌0.18份,女贞子0.3份,川断0.35份。
实施例5
本实施例的一种蓝莓饮品,包括如下重量份数的原料:蓝莓果50份,番石榴果5份,刺玫果8份,沙棘果8份,覆盆子5份,霍山石斛18份,果胶0.25份,陈皮4份,黄精4份,山药8份,葛根3份,海藻糖7.5份,柠檬酸1.2份,莲藕12份,飞碟瓜5份,仙灵脾0.25份,白茅根0.4份,金樱子0.35份,芡实0.25份,菟丝子0.45份,北沙参0.09份,麦冬0.25份,何首乌0.22份,女贞子0.4份,川断0.5份。
实施例6
本实施例的一种上述实施例中蓝莓饮品的制备方法,包括如下步骤:
(1)按照上述重量份数,分别制备相应的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁,具体方法为:
A.分别称取上述重量份数的蓝莓果、番石榴果、刺玫果、沙棘果和覆盆子,倒入有流动清水的槽内冲洗,待洗净表面后捞出,再于80℃热水中浸泡至软化;
B.将软化后的蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别按质量比1∶3加入水,然后用胶体磨细磨1遍,将蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别打浆成相应果汁;
C.将打浆后的上述果汁分别用250目纱布进行粗滤;
D.粗滤后,在各果汁中加入0.2%纤维素酶和0.01%果胶酶,并于45℃水浴锅内水解3h;
E.采用抽滤瓶,用分析滤纸为过滤介质,将水解后的各果汁抽滤得到澄清相应果汁,即精滤后的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁;
(2)将上述重量份数的飞碟瓜去皮、去瓤、切块,再与去皮切片的莲藕在含有3%食醋的溶液中浸泡60min,捞出后沥干蒸熟,压制成泥,得泥浆;
(3)将上述重量份数的霍山石斛、陈皮、黄精、山药、葛根、仙灵脾、白茅根、金樱子、芡实、菟丝子、北沙参、麦冬、何首乌、女贞子与川断合并粉碎至80目,再加10倍水煎煮1h,过滤去渣,滤液浓缩超滤,得精制液;
(4)将上述重量份数的海藻糖、柠檬酸溶解于水,再与步骤(2)所得泥浆以及步骤(3)所得精制液相混合;
(5)将步骤(4)所得混合液、步骤(1)所得各果汁与上述重量份数的果胶相混合,混匀后,加热(60℃)煮沸40min,过滤去渣,所得滤液即为产品。
实施例7
本实施例的一种上述实施例中蓝莓饮品的制备方法,包括如下步骤:
(1)按照上述重量份数,分别制备相应的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁,具体方法为:
A.分别称取上述重量份数的蓝莓果、番石榴果、刺玫果、沙棘果和覆盆子,倒入有流动清水的槽内冲洗,待洗净表面后捞出,再于85℃热水中浸泡至软化;
B.将软化后的蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别按质量比1∶5加入水,然后用胶体磨细磨3遍,将蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别打浆成相应果汁;
C.将打浆后的上述果汁分别用350目纱布进行粗滤;
D.粗滤后,在各果汁中加入0.2%纤维素酶和0.01%果胶酶,并于55℃水浴锅内水解4h;
E.采用抽滤瓶,用分析滤纸为过滤介质,将水解后的各果汁抽滤得到澄清相应果汁,即精滤后的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁;
(2)将上述重量份数的飞碟瓜去皮、去瓤、切块,再与去皮切片的莲藕在含有6%食醋的溶液中浸泡80min,捞出后沥干蒸熟,压制成泥,得泥浆;
(3)将上述重量份数的霍山石斛、陈皮、黄精、山药、葛根、仙灵脾、白茅根、金樱子、芡实、菟丝子、北沙参、麦冬、何首乌、女贞子与川断合并粉碎至100目,再加15倍水煎煮2h,过滤去渣,滤液浓缩超滤,得精制液;
(4)将上述重量份数的海藻糖、柠檬酸溶解于水,再与步骤(2)所得泥浆以及步骤(3)所得精制液相混合;
(5)将步骤(4)所得混合液、步骤(1)所得各果汁与上述重量份数的果胶相混合,混匀后,加热(80℃)煮沸70min,过滤去渣,所得滤液即为产品。
实施例8
本实施例的一种上述实施例中蓝莓饮品的制备方法,包括如下步骤:
(1)按照上述重量份数,分别制备相应的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁,具体方法为:
A.分别称取上述重量份数的蓝莓果、番石榴果、刺玫果、沙棘果和覆盆子,倒入有流动清水的槽内冲洗,待洗净表面后捞出,再于83℃热水中浸泡至软化;
B.将软化后的蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别按质量比1∶4加入水,然后用胶体磨细磨2遍,将蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别打浆成相应果汁;
C.将打浆后的上述果汁分别用300目纱布进行粗滤;
D.粗滤后,在各果汁中加入0.2%纤维素酶和0.01%果胶酶,并于50℃水浴锅内水解3.5h;
E.采用抽滤瓶,用分析滤纸为过滤介质,将水解后的各果汁抽滤得到澄清相应果汁,即精滤后的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁;
(2)将上述重量份数的飞碟瓜去皮、去瓤、切块,再与去皮切片的莲藕在含有5%食醋的溶液中浸泡70min,捞出后沥干蒸熟,压制成泥,得泥浆;
(3)将上述重量份数的霍山石斛、陈皮、黄精、山药、葛根、仙灵脾、白茅根、金樱子、芡实、菟丝子、北沙参、麦冬、何首乌、女贞子与川断合并粉碎至90目,再加13倍水煎煮1.5h,过滤去渣,滤液浓缩超滤,得精制液;
(4)将上述重量份数的海藻糖、柠檬酸溶解于水,再与步骤(2)所得泥浆以及步骤(3)所得精制液相混合;
(5)将步骤(4)所得混合液、步骤(1)所得各果汁与上述重量份数的果胶相混合,混匀后,加热(70℃)煮沸55min,过滤去渣,所得滤液即为产品。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种蓝莓饮品,其特征在于,包括如下重量份数的原料:蓝莓果35-55份,番石榴果2-6份,刺玫果5-10份,沙棘果5-10份,覆盆子2-6份,霍山石斛10-20份,果胶0.1-0.3份,陈皮2-5份,黄精1-5份,山药2-10份,葛根1-4份,海藻糖5-8份,柠檬酸0.5-1.5份,莲藕5-15份,飞碟瓜3-6份,仙灵脾0.1-0.3份,白茅根0.2-0.5份,金樱子0.2-0.4份,芡实0.1-0.3份,菟丝子0.3-0.5份,北沙参0.06-0.1份,麦冬0.1-0.3份,何首乌0.15-0.25份,女贞子0.2-0.5份,川断0.3-0.6份。
2.根据权利要求1所述的蓝莓饮品,其特征在于,包括如下重量份数的原料:蓝莓果45份,番石榴果4份,刺玫果7.5份,沙棘果7.5份,覆盆子4份,霍山石斛15份,果胶0.2份,陈皮3.5份,黄精3份,山药6份,葛根2.5份,海藻糖7份,柠檬酸1.0份,莲藕10份,飞碟瓜4.5份,仙灵脾0.2份,白茅根0.35份,金樱子0.3份,芡实0.2份,菟丝子0.4份,北沙参0.08份,麦冬0.2份,何首乌0.2份,女贞子0.35份,川断0.45份。
3.根据权利要求1所述的蓝莓饮品,其特征在于,包括如下重量份数的原料:蓝莓果40份,番石榴果3份,刺玫果6份,沙棘果6份,覆盆子3份,霍山石斛13份,果胶0.15份,陈皮2.5份,黄精2份,山药5份,葛根2份,海藻糖6份,柠檬酸0.8份,莲藕8份,飞碟瓜4份,仙灵脾0.15份,白茅根0.25份,金樱子0.25份,芡实0.15份,菟丝子0.35份,北沙参0.07份,麦冬0.15份,何首乌0.18份,女贞子0.3份,川断0.35份。
4.根据权利要求1所述的蓝莓饮品,其特征在于,包括如下重量份数的原料:蓝莓果50份,番石榴果5份,刺玫果8份,沙棘果8份,覆盆子5份,霍山石斛18份,果胶0.25份,陈皮4份,黄精4份,山药8份,葛根3份,海藻糖7.5份,柠檬酸1.2份,莲藕12份,飞碟瓜5份,仙灵脾0.25份,白茅根0.4份,金樱子0.35份,芡实0.25份,菟丝子0.45份,北沙参0.09份,麦冬0.25份,何首乌0.22份,女贞子0.4份,川断0.5份。
5.一种制备如权利要求1-4任一所述的蓝莓饮品的方法,其特征在于,包括如下步骤:
(1)按照上述重量份数,分别制备相应的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁;
(2)将上述重量份数的飞碟瓜去皮、去瓤、切块,再与去皮切片的莲藕在含食醋的溶液中浸泡60-80min,捞出后沥干蒸熟,压制成泥,得泥浆;
(3)将上述重量份数的霍山石斛、陈皮、黄精、山药、葛根、仙灵脾、白茅根、金樱子、芡实、菟丝子、北沙参、麦冬、何首乌、女贞子与川断合并粉碎,再加10-15倍水煎煮1-2h,过滤去渣,滤液浓缩超滤,得精制液;
(4)将上述重量份数的海藻糖、柠檬酸溶解于水,再与步骤(2)所得泥浆以及步骤(3)所得精制液相混合;
(5)将步骤(4)所得混合液、步骤(1)所得各果汁与上述重量份数的果胶相混合,混匀后,加热煮沸40-70min,过滤去渣,所得滤液即为产品。
6.根据权利要求5所述的蓝莓饮品的制备方法,其特征在于,所述步骤(1)中蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁的具体制备方法如下:
A.分别称取上述重量份数的蓝莓果、番石榴果、刺玫果、沙棘果和覆盆子,倒入有流动清水的槽内冲洗,待洗净表面后捞出,再于热水中浸泡至软化;
B.将软化后的蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别按质量比1∶(3-5)加入水,然后用胶体磨细磨1-3遍,将蓝莓果、番石榴果、刺玫果、沙棘果、覆盆子分别打浆成相应果汁;
C.将打浆后的上述果汁分别用250-350目纱布进行粗滤;
D.粗滤后,在各果汁中加入0.2%纤维素酶和0.01%果胶酶,并于45-55℃水浴锅内水解3-4h;
E.采用抽滤瓶,用分析滤纸为过滤介质,将水解后的各果汁抽滤得到澄清相应果汁,即精滤后的蓝莓果汁、番石榴果汁、刺玫果汁、沙棘果汁和覆盆子汁。
7.根据权利要求6所述的蓝莓饮品的制备方法,其特征在于,所述步骤A中的热水水温具体为80-85℃。
8.根据权利要求5所述的蓝莓饮品的制备方法,其特征在于,所述步骤(2)中含食醋的溶液具体为含有3-6%食醋的溶液。
9.根据权利要求5所述的蓝莓饮品的制备方法,其特征在于,所述步骤(3)中合并粉碎至80-100目。
10.根据权利要求5所述的蓝莓饮品的制备方法,其特征在于,所述步骤(5)中加热煮沸的温度具体为60-80℃。
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