CN108967774A - 一种果蔬饮品及其制备方法 - Google Patents
一种果蔬饮品及其制备方法 Download PDFInfo
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- CN108967774A CN108967774A CN201710414042.3A CN201710414042A CN108967774A CN 108967774 A CN108967774 A CN 108967774A CN 201710414042 A CN201710414042 A CN 201710414042A CN 108967774 A CN108967774 A CN 108967774A
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- nectar
- tealeaves
- fruit
- cabbage
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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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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种果蔬饮品及其制备方法,所述果蔬饮品以重量份数计,原料包括以下组分:猕猴桃10~25份、甜叶菊8~15份、拐枣4~15份、杨梅3~15份、山莓5~25份、金樱子6~12份、绞股蓝4~12份、蓝莓5~20份、卷心菜6~16份、西兰花6~20份、西芹4~18份、茶叶6~14份、刺梨10~20份。本发明充分利用贵州本地以上的野生水果资源和有机蔬菜,将野生水果和有机蔬菜榨汁加入药用植物提取液后用复合菌低温发酵,经过发酵后,会生成多种风味物质,会产生和积累大量代谢产物,生成有机酸、酶类、糖醇、多酚类等多种有益物质,同时各类有益人体的维生素、矿物质又不流失,对促进消化、增强免疫、抗氧化、延缓衰老等对人体有多种有益功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种果蔬饮品及其制备方法。
背景技术
目前市场上的果蔬饮品可分为两大类,一类以人们常食用的水果如橙、苹果、桃、山楂、番茄等制成的果汁或果粉,加入适量的甜味剂、增稠剂、调味剂等配制灌装而成,另一类则以果蔬香精或香料、甜味剂、增稠剂、调味剂、色素等配制灌装而成,其外观和口感与虽与天然果蔬型饮品没有明显差异,但几乎没有或缺乏营养价值。
第一类的天然果蔬饮品,虽有一定的营养价值,也深受消费者喜爱,但由于受到使用原料的限制,长期食用对人们健康保健的功效作用相对较弱,随着人们对健康需求的日益提高,已不再满足营养作用,既有营养又要具备饮料样的外观及口感,同时还要有良好的补益和养生保健作用,
发明内容
为了解决上述问题,本发明提供了一种果蔬饮品,对促进消化、增强免疫、抗氧化、延缓衰老等对人体有多种有益功效。
本发明的技术方案为:一种果蔬饮品,以重量份数计,原料包括以下组分:
猕猴桃10~25份、甜叶菊8~15份、拐枣4~15份、杨梅3~15份、山莓5~25份、金樱子6~12份、绞股蓝4~12份、蓝莓5~20份、卷心菜6~16份、西兰花6~20份、西芹4~18份、茶叶6~14份、刺梨10~20份。
本发明充分利用贵州本地以上的野生水果资源和有机蔬菜,经过合理配制,制备得到一种对人体有多种有益功效的果蔬饮品。
野生刺梨的维生素C含量极高,被誉为水果中的维生素C之王,药用价值很高,其花、叶果、籽可入药,有健胃、消食、滋补,止泻的功效。特别是刺梨富含超氧化物歧化酶。
野生猕猴桃被人们称为果中之王。它含有丰富的矿物质,包括丰富的钙、磷、铁,还含有胡萝卜素和多种维生素,具有预防癌症,抗衰老,减肥健美,增强免疫力,治疗口腔溃疡等功效。
野生红籽果实含有丰富的有机酸、蛋白质、氨基酸、维生素和多种矿质元素,可鲜食。
野生拐枣营养丰富,含蛋白质、脂肪、碳水化合物、纤维素、维生素B1、抗坏血酸、钾、钠、钙、铁、锌。此外,还含有大量的苹果酸、草酸、乙酸等。其中,葡萄糖钙的含量较其他水果要高。
野生金樱子果实入药,有利尿、补肾作用;叶有解毒消肿作用;根药用,能活血散瘀、拔毒收敛、祛风驱湿。扦插或用种子繁殖;对土壤要求不严,宜生于阳坡。果实含维生素C、苹果酸、枸橼酸、鞣质、皂甙等。
野生杨梅含有维生素C、B及氰氨类、脂肪油等,有防癌抗癌及抑制癌细胞的作用。所含的果酸既能开胃生津,消食解暑,又有阻止体内的糖向脂肪转化的功能有助于减肥。
野生山莓中的黄酮类成份具有降血糖、降血脂、抗心率失常、抗氧化高效性与低毒性、抗衰老等生理活性;芪类成分及花青甙、维生素B1、维生素B2、维生素E、葫萝卜素和SOD(超氧化物歧化酶)等,还具有降低血液中胆固醇浓度、减少胆固醇在血管壁上沉积及消除自由基、防癌抗癌、抗脂质过氧化及抗衰老等作用。
有机绞股蓝具有降血脂,调血压防治血栓,防治心血管疾患,调节血糖,促睡眠,缓衰老,防抗癌,提高免疫力,调节人体生理机能。能保护肾上腺和胸腺及内分泌器官,维持内分泌系统的机能,具有降血糖和改善糖代谢作用。
有机甜叶菊叶含菊糖苷6~12%,精品为白色粉末状,是一种低热量、高甜度的天然甜味剂,是食品及药品工业的原料之一。具有调节血压、软化血管、降低血脂、降血糖、尿糖、抑菌止血、镇痛、减肥养颜、养阴生津、帮助消化,促进胰腺、脾胃功能和清热解毒的功能。
有机蓝莓含丰富的黄酮类和多糖类化合物,有总酸、有机酸酚酸、紫檀芪,富含VE、VA、VB、SOD、熊果苷、蛋白质、花青苷、食用纤维以及丰富的K、Fe、Zn、Ca等矿质元素。具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,富含的花青素,具有活化视网膜功效,可强化视力,防止眼球疲劳。
有机卷心菜新鲜的圆白菜有杀菌、消炎的作用。增强机体免疫功能,它能提高人体免疫力,预防感冒。防癌抗癌:保护癌症患者的生活指标,在抗癌蔬菜中,圆白菜排在第5位。促进消化:多吃圆白菜,可增进食欲,促进消化预防便秘。圆白菜也是糖尿病和肥胖患者的理想食物。
作为优选,以重量份数计,原料包括以下组分:
猕猴桃12~25份、甜叶菊10~15份、拐枣6~15份、杨梅3~12份、山莓5~16份、金樱子6~10份、绞股蓝4~10份、蓝莓5~15份、卷心菜6~12份、西兰花6~15份、西芹4~14份、茶叶6~12份、刺梨10~15份。
作为优选,以重量份数计,原料包括以下组分:
猕猴桃22份、甜叶菊12份、拐枣8份、杨梅9份、山莓11份、金樱子7份、绞股蓝6份、蓝莓8份、卷心菜9份、西兰花7份、西芹12份、茶叶10份、刺梨12份。
本发明还提供了上述果蔬饮品的制备方法,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵3~6个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮0.5~1.5h,压榨并过滤,保留滤液;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
作为优选,所述步骤(1)中的发酵时间为5个月。
作为优选,所述步骤(2)中的茶叶和甜叶菊的总质量与水的质量比为1:50~150。
与现有技术相比,本发明的有益效果体现在:
本发明充分利用贵州本地以上的野生水果资源和有机蔬菜,将野生水果和有机蔬菜榨汁加入药用植物提取液后用复合菌低温发酵,经过发酵后,会生成多种风味物质,会产生和积累大量代谢产物,生成有机酸、酶类、糖醇、多酚类等多种有益物质,同时各类有益人体的维生素、矿物质又不流失,对促进消化、增强免疫、抗氧化、延缓衰老等对人体有多种有益功效。
具体实施方式
实施例1
一种果蔬饮品,以重量份数计,原料包括以下组分:
猕猴桃10份、甜叶菊15份、拐枣4份、杨梅15份、山莓5份、金樱子12份、绞股蓝4份、蓝莓20份、卷心菜6份、西兰花20份、西芹4份、茶叶14份、刺梨10~份。
上述果蔬饮品的制备方法,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵3个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮1.2h,压榨并过滤,保留滤液,
其中茶叶和甜叶菊的总质量与水的质量比为1:50;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
其中采用的复合菌为现有技术中心常用于发酵饮品发酵的复合菌。
实施例2
一种果蔬饮品,以重量份数计,原料包括以下组分:
猕猴桃25份、甜叶菊8份、拐枣15份、杨梅3份、山莓25份、金樱子6份、绞股蓝12份、蓝莓5份、卷心菜16份、西兰花6份、西芹18份、茶叶6份、刺梨20份。
上述果蔬饮品的制备方法,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵6个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮0.5h,压榨并过滤,保留滤液,
其中茶叶和甜叶菊的总质量与水的质量比为1:100;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
实施例3
一种果蔬饮品,以重量份数计,原料包括以下组分:
猕猴桃10份、甜叶菊12份、拐枣6份、杨梅8份、山莓22份、金樱子8份、绞股蓝12份、蓝莓15份、卷心菜10份、西兰花18份、西芹12份、茶叶8份、刺梨15份。
上述果蔬饮品的制备方法,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵6个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮1.5h,压榨并过滤,保留滤液,
其中茶叶和甜叶菊的总质量与水的质量比为1:120;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
实施例4
一种果蔬饮品,以重量份数计,原料包括以下组分:
猕猴桃15份、甜叶菊12份、拐枣8份、杨梅10份、山莓22份、金樱子11份、绞股蓝9份、蓝莓18份、卷心菜12份、西兰花18份、西芹12份、茶叶6份、刺梨15份。
上述果蔬饮品的制备方法,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵6个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮1.5h,压榨并过滤,保留滤液,
其中茶叶和甜叶菊的总质量与水的质量比为1:80;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
实施例5
一种果蔬饮品,以重量份数计,原料包括以下组分:
猕猴桃22份、甜叶菊12份、拐枣8份、杨梅9份、山莓11份、金樱子7份、绞股蓝6份、蓝莓8份、卷心菜9份、西兰花7份、西芹12份、茶叶10份、刺梨12份。
上述果蔬饮品的制备方法,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵5个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮1.2h,压榨并过滤,保留滤液,
其中茶叶和甜叶菊的总质量与水的质量比为1:150;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
一、对眼睛营养和视觉保健评价
1、试饮人员资料
自愿参加试饮人员120名,随机分为5组试饮组和对照组。其中每组试饮组20人,男11人,女9人,年龄18~45岁;对照组20人,男12人,女8人,年龄18~45岁。其中试饮人员身体状况健康,无感冒症状。
2、试饮人员饮用方法
试饮组:口服本发明果蔬饮品,每日2次,每次250毫升。
对照组:口服外观,口味与试饮组类同饮品,每日2次,每次250毫升。
两组试饮人员均连续服用三个月。
3、检验方法
在试饮者服用期间,对试饮人员进行感冒次数统计。
4、试饮效果判断标准:试饮人员自觉症状
有效:试饮期间,感冒次数为零,免疫力增强;
显效:试饮期间,感冒次数为1~2次;
无效:试饮期间,感冒2次以上。
测试结果见表1。
表1
有效 | 显效 | 无效 | |
实施例1 | 17 | 2 | 1 |
实施例2 | 18 | 1 | 1 |
实施例3 | 17 | 2 | 1 |
实施例4 | 17 | 1 | 2 |
实施例5 | 20 | 0 | 0 |
对照组 | 9 | 2 | 9 |
由上表可看出,本发明对增强人体免疫力,有很显著的效果,其中实施例5具有较好的效果。
Claims (6)
1.一种果蔬饮品,其特征在于,以重量份数计,原料包括以下组分:
猕猴桃10~25份、甜叶菊8~15份、拐枣4~15份、杨梅3~15份、山莓5~25份、金樱子6~12份、绞股蓝4~12份、蓝莓5~20份、卷心菜6~16份、西兰花6~20份、西芹4~18份、茶叶6~14份、刺梨10~20份。
2.如权利要求1所述的果蔬饮品,其特征在于,以重量份数计,原料包括以下组分:
猕猴桃12~25份、甜叶菊10~15份、拐枣6~15份、杨梅3~12份、山莓5~16份、金樱子6~10份、绞股蓝4~10份、蓝莓5~15份、卷心菜6~12份、西兰花6~15份、西芹4~14份、茶叶6~12份、刺梨10~15份。
3.如权利要求1所述的果蔬饮品,其特征在于,以重量份数计,原料包括以下组分:
猕猴桃22份、甜叶菊12份、拐枣8份、杨梅9份、山莓11份、金樱子7份、绞股蓝6份、蓝莓8份、卷心菜9份、西兰花7份、西芹12份、茶叶10份、刺梨12份。
4.如权利要求1~3任一所述的果蔬饮品的制备方法,其特征在于,包括以下步骤:
(1)将猕猴桃、拐枣、杨梅、山莓、金樱子、绞股蓝、蓝莓、卷心菜、西兰花、西芹、茶叶以及刺梨洗净,破碎,然后加入复合菌密封发酵3~6个月,发酵完成之后,压榨并过滤,保留滤液;
(2)将茶叶和甜叶菊混合之后,加水熬煮0.5~1.5h,压榨并过滤,保留滤液;
(3)将步骤(1)和步骤(2)中制备得到的滤液混合为一体,搅拌均匀,经由无菌精滤、灭菌之后,得到所述果蔬饮品。
5.如权利要求4所述的果蔬饮品的制备方法,其特征在于,所述步骤(1)中的发酵时间为5个月。
6.如权利要求4所述的果蔬饮品的制备方法,其特征在于,所述步骤(2)中的茶叶和甜叶菊的总质量与水的质量比为1:50~150。
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