CN108552452A - 一种冰糖金银花固体饮料及其制备方法 - Google Patents
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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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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种冰糖金银花固体饮料及其，制备方法包括步骤：将3‑6朵干金银花放入模子内；将冰糖粉放入熬糖锅中，添加冰糖粉重量5％‑10％的蜂蜜水，熬糖温度为110‑120℃，搅拌使其充分溶解至沸腾出锅；熬糖出锅倒入模子内，模子内干金银花与熬糖的质量比为10:90‑2:98，冷却后脱模，即得到半成品金银花冰糖块；半成品金银花冰糖块烘干至水分≤2.0％后包装即可。本发明的冰糖金银花固体饮料的生产方法简单。冰糖金银花固体饮料配比合理，口味独特，金银花在饮用时可将花瓣食用，满足人们对营养和口感的需要。冲泡时保留金银花的形态，不造成营养成分的浪费的同时保证了冲泡视觉感受。
Description
技术领域
本发明涉及食品加工领域，特别是涉及一种冰糖金银花固体饮料及其制备方法。
背景技术
冰糖有单晶冰糖和多晶冰糖两种。冰糖呈透明或半透明状；冰糖味甘，有补中益气、滋阴生津、润肺止咳、清热解毒、养颜、利咽降浊的功效，能清痰利喉、爽口开胃，益于治咽痛口干、高血压等症，在不少国家冰糖被当作医治伤风感冒的良药，普遍受到消费者的喜爱。
金银花，又名忍冬(学名：Lonicera japonica)。“金银花”一名出自《本草纲目》，由于忍冬花初开为白色，后转为黄色，因此得名金银花。药材金银花为忍冬科忍冬属植物忍冬及同属植物干燥花蕾或带初开的花。金银花自古被誉为清热解毒的良药。它性甘寒气芳香，甘寒清热而不伤胃，芳香透达又可祛邪。金银花既能宣散风热，还善清解血毒，用于各种热性病，如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症，均效果显著。
金银花自古以来就以它的药用价值广泛而著名。其功效主要是清热解毒，主治温病发热、热毒血痢、痈疽疔毒等。现代研究证明，金银花含有绿原酸、木犀草素苷等药理活性成分，对溶血性链球菌、金黄葡萄球菌等多种致病菌及上呼吸道感染致病病毒等有较强的抑制力，另外还可增强免疫力、抗早孕、护肝、抗肿瘤、消炎、解热、止血(凝血)、抑制肠道吸收胆固醇等，其临床用途非常广泛，可与其它药物配伍用于治疗呼吸道感染、菌痢、急性泌尿系统感染、高血压等40余种病症。
金银花性寒，味甘，入肺、心、胃经，具有清热解毒、抗炎、补虚疗风的功效，主治胀满下疾、温病发热，热毒痈疡和肿瘤等症。其对于头昏头晕、口干作渴、多汗烦闷、肠炎、菌痢、麻疹、肺炎、乙脑、流脑、急性乳腺炎、败血症、阑尾炎、皮肤感染、痈疽疔疮、丹毒、腮腺炎、化脓性扁桃体炎等病症均有一定疗效。《神农本草经》载：“金银花性寒味甘，具有清热解毒、凉血化淤之功效，主治外感风热、瘟病初起、疮疡疔毒、红肿热痛、便脓血”等。
《本草纲目》中详细论述了金银花具有“久服轻身、延年益寿”的功效。二十世纪八十年代，国家卫生部对金银花先后进行了化学分析，结果表明：金银花含有多种人体必须的微量元素和化学成分，同时含有多种对人体有利的活性酶物质，具有抗衰老，防癌变，轻身健体的良好功效。
发明内容
本发明所要解决的技术问题是提供一种冰糖金银花固体饮料及其制备方法。
为解决上述技术问题，本发明首先提出了一种冰糖金银花固体饮料的制备方法，包括下述步骤：
1)备料；选择一定份量的金银花备用；
2)预制糖液：将白砂糖配制为20-30"BX的糖液；
3)煮制：将金银花投入水中煮沸5-10分钟；
4)糖液浸泡：煮好的金银花用预制的糖液浸泡16-20个小时；
5)烘烤：糖液浸泡后金银花的放入烤箱烘烤温度为80-100℃，直至金银花水分降为7％-10％；
6)自然晾凉：自然晾凉得到糖渍金银花；
7)布花：将3-6朵金银花放入模子内；
8)熬糖：将冰糖粉放入熬糖锅中，添加冰糖粉重量5％-10％的蜂蜜水，熬糖温度为110-120℃，搅拌使其充分溶解至沸腾出锅；
9)成形：熬糖出锅倒入所述模子内，模子内金银花与糖的质量比为10:90-2:98，冷却后脱模，即得到半成品金银花冰糖块。
10)将半成品金银花冰糖块烘干至水分≤2.0％后包装。
进一步的，所述煮制步骤中，煮时要用文火煮，并不停搅拌。
优选的，所述布花步骤中，将4-5朵金银花放入模子内。
优选的，所述布花步骤10)中，半成品金银花冰糖块烘干在65-80℃的温度下烘干。
优选的，所述糖液的浓度为25"BX。
本发明的冰糖金银花固体饮料的生产方法简单，口味独特。以合理的配比，采用便于人体吸收，满足人们对营养的需要。花瓣粉碎后直接冲泡，保证花瓣营养成分直接快速析出的同时，借助单独存在的花瓣保留金银花冲泡时的形态，即不会造成营养成分的浪费的同时保证了冲泡视觉感受。冰糖成分以蔗糖为主，除其营养价值外具有，味甘，性平，归脾、润肺的特点和补中益气，和胃，止咳化痰之功效。金银花含有挥发油，氨基酸。维生素A和B等丰富的营养物质，有疏风散热、抑制病菌的作用，对大肠杆菌、链球菌、金黄色葡萄球菌等都有一定的杀伤力，同时也有较平稳的降血压作用，对心脑血管缺血和血栓的形成有预防作用。对患有高血压，冠心病，偏头痛，淋巴腺炎，急性结膜炎的人，可用金银花作辅助疗法。上述食品经科学配伍，寓药于食，食夏季养阴清热、解暑润燥的上佳补品。
本发明的冰糖金银花固体饮料的生产方法简单。冰糖金银花固体饮料配比合理，口味独特，金银花在饮用时可将花瓣食用，满足人们对营养的需要。冲泡时保留金银花的形态，不造成营养成分的浪费的同时保证了冲泡视觉感受。
具体实施方式
实施例1
冰糖金银花固体饮料，采用以下步骤制备：
1)备料；选择一定份量的金银花备用；
2)预制糖液：将白砂糖配制为20"BX的糖液；
3)煮制：将金银花投入水中煮沸5分钟，煮时要用文火煮，并不停搅拌；
4)糖液浸泡：煮好的金银花用预制的糖液浸泡20小时；
5)烘烤：糖液浸泡后金银花的放入烤箱烘烤温度为100℃，直至金银花水分降为10％；
6)自然晾凉：自然晾凉得到糖渍金银花；
7)布花：将3-6朵金银花放入模子内；
8)熬糖：将冰糖粉放入熬糖锅中，添加冰糖粉重量10％的蜂蜜水，熬糖温度为120℃，搅拌使其充分溶解至沸腾出锅；
9)成形：熬糖出锅倒入所述模子内，模子内金银花与糖的质量比为10:90，冷却后脱模，即得到半成品金银花冰糖块。
10)将半成品金银花冰糖块烘干在70℃的温度下烘干至水分≤2.0％后包装，得到成品金银花冰糖。
实施例2
冰糖金银花固体饮料，采用以下步骤制备：
1)备料；选择一定份量的金银花备用；
2)预制糖液：将白砂糖配制为30"BX的糖液；
3)煮制：将金银花投入水中煮沸8分钟，煮时要用文火煮，并不停搅拌；
4)糖液浸泡：煮好的金银花用预制的糖液浸泡16小时；
5)烘烤：糖液浸泡后金银花的放入烤箱烘烤温度为80℃，直至金银花水分降为7％；
6)自然晾凉：自然晾凉得到糖渍金银花；
7)布花：将4-5朵金银花放入模子内；
8)熬糖：将冰糖粉放入熬糖锅中，添加冰糖粉重量5％的蜂蜜水，熬糖温度为110℃，搅拌使其充分溶解至沸腾出锅；
9)成形：熬糖出锅倒入所述模子内，模子内金银花与糖的质量比为2:98，冷却后脱模，即得到半成品金银花冰糖块。
10)将半成品金银花冰糖块烘干在75℃的温度下烘干至水分≤2.0％后包装，得到成品金银花冰糖。
实施例3
冰糖金银花固体饮料，采用以下步骤制备：
1)备料；选择一定份量的金银花备用；
2)预制糖液：将白砂糖配制为25"BX的糖液；
3)煮制：将金银花投入水中煮沸10分钟，煮时要用文火煮，并不停搅拌；
4)糖液浸泡：煮好的金银花用预制的糖液浸泡18小时；
5)烘烤：糖液浸泡后金银花的放入烤箱烘烤温度为90℃，直至金银花水分降为8％；
6)自然晾凉：自然晾凉得到糖渍金银花；
7)布花：将4-5朵金银花放入模子内；
8)熬糖：将冰糖粉放入熬糖锅中，添加冰糖粉重量7％的蜂蜜水，熬糖温度为115℃，搅拌使其充分溶解至沸腾出锅；
9)成形：熬糖出锅倒入所述模子内，模子内金银花与糖的质量比为8:92，冷却后脱模，即得到半成品金银花冰糖块。
10)将半成品金银花冰糖块烘干在65℃的温度下烘干至水分≤2.0％后包装，得到成品金银花冰糖。
实施例4
冰糖金银花固体饮料，采用以下步骤制备：
1)备料；选择一定份量的金银花备用；
2)预制糖液：将白砂糖配制为25"BX的糖液；
3)煮制：将金银花投入水中煮沸9分钟，煮时要用文火煮，并不停搅拌；
4)糖液浸泡：煮好的金银花用预制的糖液浸泡17个小时；
5)烘烤：糖液浸泡后金银花的放入烤箱烘烤温度为85℃，直至金银花水分降为9％；
6)自然晾凉：自然晾凉得到糖渍金银花；
7)布花：将3-5朵金银花放入模子内；
8)熬糖：将冰糖粉放入熬糖锅中，添加冰糖粉重量9％的蜂蜜水，熬糖温度为112℃，搅拌使其充分溶解至沸腾出锅；
9)成形：熬糖出锅倒入所述模子内，模子内金银花与糖的质量比为5:95，冷却后脱模，即得到半成品金银花冰糖块。
10)将半成品金银花冰糖块烘干在80℃的温度下烘干至水分≤2.0％后包装，得到成品金银花冰糖。
最后所应说明的是，以上具体实施方式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精神和范围，其均应涵盖在本发明的权利要求范围当中。
Claims (6)
1.一种冰糖金银花固体饮料的制备方法，其特征在于，包括下述步骤：
1)备料；选择一定份量的金银花备用；
2)预制糖液：将白砂糖配制为20-30"BX的糖液；
3)煮制：将金银花投入水中煮沸5-10分钟；
4)糖液浸泡：煮好的金银花用预制的糖液浸泡16-20个小时；
5)烘烤：糖液浸泡后金银花的放入烤箱烘烤温度为80-100℃，直至金银花水分降为7％-10％；
6)自然晾凉：自然晾凉得到糖渍金银花；
7)布花：将3-6朵糖渍金银花放入模子内；
8)熬糖：将冰糖粉放入熬糖锅中，添加冰糖粉重量5％-10％的蜂蜜水，熬糖温度为110-120℃，搅拌使其充分溶解至沸腾出锅；
9)成形：熬糖出锅倒入所述模子内，模子内金银花与糖的质量比为10:90-2:98，冷却后脱模，即得到半成品金银花冰糖块；
10)将半成品金银花冰糖块烘干至水分≤2.0％后包装。
2.根据权利要求1所述的冰糖金银花固体饮料的制备方法，其特征在于，所述煮制步骤中，煮时要用文火煮，并不停搅拌。
3.根据权利要求1所述的冰糖金银花固体饮料的制备方法，其特征在于，所述布花步骤中，将4-5朵金银花放入模子内。
4.根据权利要求1所述的冰糖金银花固体饮料的制备方法，其特征在于，所述布花步骤10)中，半成品金银花冰糖块烘干在65-80℃的温度下烘干。
5.根据权利要求1所述的冰糖金银花固体饮料的制备方法，其特征在于，所述糖液的浓度为25"BX。
6.一种根据权利要求1至5之一所述的冰糖金银花固体饮料的制备方法制得的冰糖金银花固体饮料。
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