CN108740614A - 一种降压滁菊饮料及其制备方法 - Google Patents
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种降压滁菊饮料，其原料包括：滁菊、香榧、神秘果、药芹、茼蒿、低聚糖、稳定剂、防腐剂、抗氧化剂、水。本发明还提出降压滁菊饮料的制备方法，包括如下步骤：将滁菊、香榧、神秘果、药芹、茼蒿干燥后研磨成粉，加入水中加热处理，过滤，制得预制料；将低聚糖、稳定剂、防腐剂、抗氧化剂加入预制料中混合均匀，灭菌后制得降压滁菊饮料。本发明的滁菊饮料，甜味适中、色泽纯正、香味浓郁，具有清热解毒、调胃健脾、降压补脑的优点，应用前景广。
Description
技术领域
本发明涉及饮料技术领域，尤其涉及一种降压滁菊饮料及其制备方法。
背景技术
滁菊，主要产于安徽滁州，俗称“甘菊”、“白菊”，为多年生草本菊科植物，以其干燥或新鲜头状花序入药，是菊花中花瓣最为紧密的一种。滁菊偏于平肝阳，常用于治疗肝阳上亢所致的头晕目眩等症，高血压中医辨证属肝阳上亢者可将滁菊、决明子代茶饮。《本草拾遗》记载菊花可“作枕明目”，头痛眩晕、目赤肿痛等属肝阳上亢者可使用滁菊做成的药枕，其药用、保健价值居杭菊、亳菊、黄山贡菊等四大名菊之首。
高血压是以血压升高为首要特征的全身代谢性疾病和生活方式相关性疾病。目前我国1/3的成年人血脂偏高，现有高血压患者1.3亿，其中有近一半的人并不知晓自己患有高血压，高血压的治疗率和控制率更低，分别为28.2％和2.9％。
食物疗法寓治于食，不仅能达到保健强身、防治疾病的目的，而且还能给人感官上、精神上的享受，使人在享受食物美味之中，不知不觉达到防病治病之目的。这种自然疗法与服用苦口的药物相比迥然不同，它不像药物那样易于使人厌服而难以坚持，人们容易接受，可长期运用，对于慢性疾病的调理治疗尤为适宜。因此，如何通过饮食预防和控制高血压发病率，减少高血压病的并发症是目前急需解决的技术问题。
发明内容
基于背景技术存在的技术问题，本发明提出了一种降压滁菊饮料及其制备方法，具有清热解毒、调胃健脾、降压补脑的优点。
本发明提出一种降压滁菊饮料，其原料按重量份包括：滁菊40-60份，香榧20-40份，神秘果10-20份，药芹5-10份，茼蒿5-10份，低聚糖1-3份，稳定剂0.1-0.3份，防腐剂0.3-0.6份，抗氧化剂0.2-0.4份，水900-1100份。
优选地，其原料按重量份包括：滁菊45-55份，香榧25-35份，神秘果12-18份，药芹6-8份，茼蒿6-8份，低聚糖1.5-2.5份，稳定剂0.2-0.3份，防腐剂0.4-0.6份，抗氧化剂0.3-0.4份，水950-1050份。
优选地，滁菊、香榧、神秘果、药芹、茼蒿的重量比为50：30：15：8：7。
优选地，低聚糖为低聚果糖、低聚半乳糖、低聚麦芽糖、低聚木糖中的一种或多种。
优选地，稳定剂为柠檬酸钠和/或海藻酸钠。
优选地，防腐剂为苯甲酸钠和/或山梨酸钾。
优选地，抗氧化剂为抗坏血酸和/或D-异抗坏血酸钠。
本发明还提出上述降压滁菊饮料的制备方法，包括如下步骤：
S1、将滁菊、香榧、神秘果、药芹、茼蒿干燥后研磨成粉，加入水中加热处理，过滤，制得预制料；
S2、将低聚糖、稳定剂、防腐剂、抗氧化剂加入预制料中混合均匀，灭菌后制得降压滁菊饮料。
优选地，S1中加热温度为80-100℃，处理时间为0.5-2h。
本发明中滁菊可清热解毒、舒筋活血、护肝明目，对高血压、冠心病、动脉硬化疗效显著；神秘果的熟果具有调整高血糖、高血压、高血脂、痛风、尿酸、头痛等的功效；香榧可调胃健脾、消积化谷、强身健体，提高机体免疫力；药芹性甘凉，具有清热、利尿、降压、祛脂等功效；茼蒿可调胃健脾、降压补脑等功效，尤其适合冠心病、高血压病人食用；本发明合理控制滁菊、香榧、赖葡萄、百香果及葡萄酒的重量比，限定营养组分含量搭配合理，配合加入功能性低聚糖，促进消化和吸收，使滁菊饮料的降压效果最佳。本发明以滁菊、香榧、神秘果、药芹、茼蒿为主料，经过研磨和加热处理，再加入低聚糖、稳定剂、防腐剂、抗氧化剂制得滁菊饮料，甜味适中、色泽纯正、香味浓郁，具有清热解毒、调胃健脾、降压补脑的优点，应用前景广。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种降压滁菊饮料，其原料按重量份包括：滁菊40份，香榧20份，神秘果10份，药芹5份，茼蒿5份，低聚果糖1份，柠檬酸钠0.1份，苯甲酸钠0.3份，抗坏血酸0.2份，水900份。
实施例2
一种降压滁菊饮料，其原料按重量份包括：滁菊60份，香榧40份，神秘果20份，药芹10份，茼蒿10份，低聚半乳糖3份，海藻酸钠0.3份，山梨酸钾0.6份，D-异抗坏血酸钠0.4份，水1100份。
实施例3
一种降压滁菊饮料，其原料按重量份包括：滁菊45份，香榧25份，神秘果12份，药芹6份，茼蒿6份，低聚麦芽糖1.5份，柠檬酸钠0.2份，苯甲酸钠0.4份，抗坏血酸0.3份，水950份。
上述降压滁菊饮料的制备方法，包括如下步骤：
S1、将滁菊、香榧、神秘果、药芹、茼蒿干燥后研磨成粉，加入水中加热至80℃处理2h，过滤，制得预制料；
S2、将低聚麦芽糖、柠檬酸钠、苯甲酸钠、抗坏血酸加入预制料中混合均匀，灭菌后制得降压滁菊饮料。
实施例4
一种降压滁菊饮料，其原料按重量份包括：滁菊55份，香榧35份，神秘果18份，药芹8份，茼蒿8份，低聚木糖2.5份，海藻酸钠0.3份，山梨酸钾0.6份，D-异抗坏血酸钠0.4份，水1050份。
上述降压滁菊饮料的制备方法，包括如下步骤：
S1、将滁菊、香榧、神秘果、药芹、茼蒿干燥后研磨成粉，加入水中加热至100℃处理0.5h，过滤，制得预制料；
S2、将低聚木糖、海藻酸钠、山梨酸钾、D-异抗坏血酸钠加入预制料中混合均匀，灭菌后制得降压滁菊饮料。
实施例5
一种降压滁菊饮料，其原料按重量份包括：滁菊50份，香榧30份，神秘果16份，药芹7份，茼蒿7份，低聚果糖2份，柠檬酸钠0.25份，苯甲酸钠0.5份，抗坏血酸0.35份，水100份。
本发明还提出上述降压滁菊饮料的制备方法，包括如下步骤：
S1、将滁菊、香榧、神秘果、药芹、茼蒿干燥后研磨成粉，加入水中加热至90℃处理1h，过滤，制得预制料；
S2、将低聚果糖、柠檬酸钠、苯甲酸钠、抗坏血酸加入预制料中混合均匀，灭菌后制得降压滁菊饮料。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种降压滁菊饮料，其特征在于，其原料按重量份包括：滁菊40-60份，香榧20-40份，神秘果10-20份，药芹5-10份，茼蒿5-10份，低聚糖1-3份，稳定剂0.1-0.3份，防腐剂0.3-0.6份，抗氧化剂0.2-0.4份，水900-1100份。
2.根据权利要求1所述降压滁菊饮料，其特征在于，其原料按重量份包括：滁菊45-55份，香榧25-35份，神秘果12-18份，药芹6-8份，茼蒿6-8份，低聚糖1.5-2.5份，稳定剂0.2-0.3份，防腐剂0.4-0.6份，抗氧化剂0.3-0.4份，水950-1050份。
3.根据权利要求1或2所述降压滁菊饮料，其特征在于，滁菊、香榧、神秘果、药芹、茼蒿的重量比为50：30：15：8：7。
4.根据权利要求1-3任一项所述降压滁菊饮料，其特征在于，低聚糖为低聚果糖、低聚半乳糖、低聚麦芽糖、低聚木糖中的一种或多种。
5.根据权利要求1-4任一项所述降压滁菊饮料，其特征在于，稳定剂为柠檬酸钠和/或海藻酸钠。
6.根据权利要求1-5任一项所述降压滁菊饮料，其特征在于，防腐剂为苯甲酸钠和/或山梨酸钾。
7.根据权利要求1-6任一项所述降压滁菊饮料，其特征在于，抗氧化剂为抗坏血酸和/或D-异抗坏血酸钠。
8.一种如权利要求1-7任一项所述降压滁菊饮料的制备方法，其特征在于，包括如下步骤：
S1、将滁菊、香榧、神秘果、药芹、茼蒿干燥后研磨成粉，加入水中加热处理，过滤，制得预制料；
S2、将低聚糖、稳定剂、防腐剂、抗氧化剂加入预制料中混合均匀，灭菌后制得降压滁菊饮料。
9.根据权利要求8所述降压滁菊饮料的制备方法，其特征在于，S1中加热温度为80-100℃，处理时间为0.5-2h。
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