CN109105687A - 一种桑葚抗衰老保健饮料及制备方法 - Google Patents
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- 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
本发明公开了一种桑葚抗衰老保健饮料,是由以下重量百分比的原料制成:桑葚果汁50‑70%、绞股蓝10‑15%、磷脂0.1‑0.2%、石斛0.5‑1%、枸杞子3‑5%、人参0.5‑1%、蜂蜜3‑5%、白糖5‑10%、核桃房隔1‑2%,其余量为纯净水。本品采用这些纯天然抗衰老原料,运用简单易操作的制备工艺,生产一种满足人们需求的抗衰老保健功能的饮料。
Description
技术领域
本发明属于饮料技术领域,尤其涉及一种桑葚抗衰老保健饮料及其制备方法。
背景技术
背景技术
桑葚味甘,性寒,滋阴补血,生津,润肠,主治久病体虚,肝肾阴亏,腰膝酸软,目暗耳鸣,关节不利,肠燥便秘,津亏血少,潮热遗精,糖尿病等。桑葚所含的大量水分、糖类、多种维生素、胡萝卜素、人体必需微量元素等能有效扩充人体血液容量,迅速补充营养促进造血功能;其所含鞣酸、脂肪酸、苹果酸等营养物质,能帮助脂肪、蛋白质、淀粉消化吸收,健脾胃,增强肠蠕动;另外其所含大量的乌发素,能使头发变得黑而亮泽;桑葚所含脂肪酸主要由亚油酸、硬脂酸、油酸组成,可抑制脂肪合成,分解脂肪,降低血脂,阻止脂质在血管内沉积,防止血管硬化等;其所含多种物质成分都能增强机体免疫力,促进T淋巴细胞成熟,预防肿瘤细胞扩散,避免肿瘤的生成;此外桑葚还可以治疗神经衰弱,失眠健忘,便秘等症状。目前除少量鲜食外,已有部分加工成果汁饮料来提高桑果利用率和附加值。目前市场上已有桑葚饮料可分为两类:一类是单纯桑葚为主要原料制成的饮料,其特点是制作简单,多以追求口感为目标,保健功能未做进一步开发。另一种是将桑葚和其他原料混合制成具有保健功效的饮料,但这些饮料配方的抗衰老功能不能满足人们的需求。随着人民生活水平的提高,人们保健意识逐渐增强,希望通过食用纯天然果汁饮料达到延缓衰老的目的。所以本发明提供一款桑椹抗衰老保健饮料,原料选取多种纯天然抗衰老成分,弥补了市场上桑葚饮料的不足。原料易得,工艺简单,具有很强的实用性和推广性。
发明内容
本发明目的在于提供一种桑葚抗衰老保健饮料及其制备方法,弥补目前市场上桑椹饮料抗衰老功能不强的缺陷。本品配方中加入绞股蓝,磷脂,石斛,枸杞子,人参,核桃房隔等多种抗衰老成分,从而提高桑椹饮料的抗衰老保健功能以满足人们的需求。
为实现上述目的,本发明采取以下设计方案:
一种桑葚抗衰老保健饮料,由以下原料重量百分比组成:桑葚果汁50-70%,、绞股蓝10-15%、磷脂0.1-0.2%、石斛0. 5-1%、枸杞子3-5%、人参0.5-1% 、蜂蜜3-5%、白糖5-10%、核桃房隔1-2%,其余量为纯净水。
一种桑葚抗衰老保健饮料,最优重量百分比为桑葚果汁70%,、绞股蓝15%、磷脂0.2%、石斛1%、枸杞子3%、人参1% 、蜂蜜5%、白糖5%、核桃房隔2%,其余量为纯净水。
一种桑葚抗衰老保健饮料的制备方法,包括以下步骤:
(1)选取新鲜8-9成熟桑葚,挑选无病虫害无腐烂的鲜果用流动水清洗,去除表面泥沙和杂质,然后将桑椹置于浓度为0.1%的淡盐水中浸泡洗涤8-10分钟,再转入清水中冲洗两到三遍,检出烂果再用流动的水冲洗一遍;
(2)打浆,桑葚果实组织柔软,水分丰富,为了保持桑葚的风味和营养成分,加入10-30%的纯净水,采用筛孔直径为0.4-0.5mm的打浆机进行冷打浆,注意不要打碎种子,以免影响口味;
(3)榨汁,把果酱装入布袋内压汁,压汁后的果渣用适量温水浸泡、搅拌后再压汁,并与原果汁合并;
(4)粗滤,采用滤孔直径为0.5mm左右的筛虑机,滤去种子、悬浮物及大的果肉颗粒;
(5)澄清、过滤加热果酱温度保持在40-60℃,加入果胶酶,酶作用时间为1-2h;
(6)将枸杞子,人参,核桃房隔分别清洗干净,去除杂质晾干,温水浸泡15-20分钟。按照比例加入绞股蓝和石斛,100℃水煮15-30分钟过滤收集滤液;
(7)原料调配:将(6)所得过滤液和(5)所得桑葚果汁按7:3的比例混合,并且按比例添加磷脂,蜂蜜,白糖至规定重量的饮料;
(8)高温灭菌:将调制好的饮料输入到超高温瞬间灭菌机内,超高温瞬间灭菌的温度控制在115℃-125℃,蒸气压力为0.75MPa-0.82MPa,时间为2秒;
(9)无菌封口装存:本品采用陶瓷罐装,优点是:首先,陶瓷瓶的耐高温性能非常好,能达到1000多度,这是塑料瓶等包装材质无法达到的。陶瓷瓶能够耐高温,这就非常方便在生产过程中的无菌灌装。其稳定性也比金属瓶好。其次,陶瓷瓶有着一定的透气性能,其分子结构上有一定的细孔,这样非常容易透气。再次,陶瓷瓶瓶体有一定对人体有益的微量元素,对人体饮用非常的好。
所述的桑葚抗衰老保健饮料,其特征在于,配方中多种原料营养成分具有抗衰老功能,增强了饮料保健功能。桑椹能增强机体免疫力,避免肿瘤的生成。绞股蓝能营养人体细胞、祛病强身,调理内分泌,降血脂,降血糖,降血压,抗癌防癌,抗动脉硬化。磷脂能预防老年性痴呆症和心脑血管疾病功效。石斛能延缓衰老,美白淡斑,提高人体免疫能力,增强记忆力,补五脏虚劳。
具体实施方式:
为了使本发明的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种桑葚抗衰老保健饮料,由以下原料重量百分比组成:桑葚果汁70%,、绞股蓝15%、磷脂0.2%、石斛1%、枸杞子3%、人参1% 、蜂蜜5%、白糖5%、核桃房隔2%,其余量为纯净水;
(1)选取新鲜8-9成熟桑葚,挑选无病虫害无腐烂的鲜果用流动水清洗,去除表面泥沙和杂质,然后将桑椹置于浓度为0.1%的淡盐水中浸泡洗涤10分钟,再转入清水中冲洗两遍,检出烂果再用流动的水冲洗一遍;
(2)打浆,桑葚果实组织柔软,水分丰富,为了保持桑葚的风味和营养成分,加入20%的纯净水,采用筛孔直径为0.4mm的打浆机进行冷打浆,注意不要打碎种子,以免影响口味;
(3)榨汁,把果酱装入布袋内压汁,压汁后的果渣用适量温水浸泡、搅拌后再压汁,并与原果汁合并;
(4)粗滤,采用滤孔直径为0.5mm左右的筛虑机,滤去种子、悬浮物及大的果肉颗粒;
(5)澄清、过滤加热果酱温度保持在40℃,加入果胶酶,酶作用时间为2h;
(6)将枸杞子,人参,核桃房隔分别清洗干净,去除杂质晾干,温水浸泡15-20分钟。按照比例加入绞股蓝和石斛,100℃水煮15分钟过滤收集滤液;
(7)原料调配:将(6)所得过滤液和(5)所得桑葚果汁按3:7的比例混合,并且按比例添加磷脂,蜂蜜,白糖至规定重量的饮料;
(8)高温灭菌:将调制好的饮料输入到超高温瞬间灭菌机内,超高温瞬间灭菌的温度控制在115℃,蒸气压力为0.75MPa时间为2秒;
(9)无菌封口装存:采用陶瓷罐装。
实施例2
一种桑葚抗衰老保健饮料,由以下原料重量百分比组成:桑葚果汁50%,、绞股蓝10%、磷脂0.2%、石斛0.5%、枸杞子5%、人参0.5% 、蜂蜜3%、白糖10%、核桃房隔2%,其余量为纯净水;
(1)选取新鲜8-9成熟桑葚,挑选无病虫害无腐烂的鲜果用流动水清洗,去除表面泥沙和杂质,然后将桑椹置于浓度为0.1%的淡盐水中浸泡洗涤8分钟,再转入清水中冲洗三遍,检出烂果再用流动的水冲洗一遍;
(2)打浆,桑葚果实组织柔软,水分丰富,为了保持桑葚的风味和营养成分,加入30%的纯净水,采用筛孔直径为0.5mm的打浆机进行冷打浆,注意不要打碎种子,以免影响口味;
(3)榨汁,把果酱装入布袋内压汁,压汁后的果渣用适量温水浸泡、搅拌后再压汁,并与原果汁合并;
(4)粗滤,采用滤孔直径为0.5mm左右的筛虑机,滤去种子、悬浮物及大的果肉颗粒;
(5)澄清、过滤加热果酱温度保持在60℃,加入果胶酶,酶作用时间为1.5h;
(6)将枸杞子,人参,核桃房隔分别清洗干净,去除杂质晾干,温水浸泡20分钟。按照比例加入绞股蓝和石斛,100℃水煮30分钟过滤收集滤液;
(7)原料调配:将将(6)所得过滤液和(5)所得桑葚果汁按1:1的比例混合,并且按比例添加磷脂,蜂蜜,白糖至规定重量的饮料;
(8)高温灭菌:将调制好的饮料输入到超高温瞬间灭菌机内,超高温瞬间灭菌的温度控制在125℃,蒸气压力为0.8MPa,时间为2秒;
(9)无菌封口装存:采用陶瓷罐装。
实施例3
一种桑葚抗衰老保健饮料,由以下原料重量百分比组成:桑葚果汁60%,、绞股蓝12%、磷脂0.15%、石斛0.8%、枸杞子4%、人参0.7%、蜂蜜3%、白糖7%、核桃房隔1%,其余量为纯净水;
(1)选取新鲜8-9成熟桑葚,挑选无病虫害无腐烂的鲜果用流动水清洗,去除表面泥沙和杂质,然后将桑椹置于浓度为0.1%的淡盐水中浸泡洗涤8分钟,再转入清水中冲洗三遍,检出烂果再用流动的水冲洗一遍;
(2)打浆,桑葚果实组织柔软,水分丰富,为了保持桑葚的风味和营养成分,加入30%的纯净水,采用筛孔直径为0.5mm的打浆机进行冷打浆,注意不要打碎种子,以免影响口味;
(3)榨汁,把果酱装入布袋内压汁,压汁后的果渣用适量温水浸泡、搅拌后再压汁,并与原果汁合并;
(4)粗滤,采用滤孔直径为0.5mm左右的筛虑机,滤去种子、悬浮物及大的果肉颗粒;
(5)澄清、过滤加热果酱温度保持在60℃,加入果胶酶,酶作用时间为1.5h;
(6)将枸杞子,人参,核桃房隔分别清洗干净,去除杂质晾干,温水浸泡20分钟。按照比例加入绞股蓝和石斛,100℃水煮20分钟过滤收集滤液;
(7)原料调配:将(6)所得过滤液和(5)所得桑葚果汁按4:6的比例混合,并且按比例添加磷脂,蜂蜜,白糖至规定重量的饮料;
(8)高温灭菌:将调制好的饮料输入到超高温瞬间灭菌机内,超高温瞬间灭菌的温度控制在120℃,蒸气压力为0.82MPa,时间为2秒;
(9)无菌封口装存:采用陶瓷罐装。
为了验证本申请区别于现有技术,申请人选择10名经过专业训练的感官评价员对本申请实施例1-3制备的饮料进行感官实验。
评价标准:
颜色:满分10分;
色泽鲜亮,颜色均匀自然,呈现自然色,8-10分;
色泽较鲜亮,颜色较均匀自然,呈较自然色,5-7分;
色泽稍暗,颜色不均匀,不自然,过深或过浅,1-4分;
口感:满分10分
口感润滑,味道鲜美,8-10分;
口感较润滑,5-7分;
下咽明显感觉有涩感,1-4分;
气味:满分10分;
香味浓郁、风味独特、无异味,8-10分;
香味适中,稍有异味,5-7分;
无香味,异味较重,1-4分;
评价结果如下:
颜色10分,口感9分,气味10分。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种桑葚抗衰老保健饮料,其特征在于由以下重量百分比的组分制成:桑葚果汁50-70%,、绞股蓝10-15%、磷脂0.1-0.2%、石斛0.5-1%、枸杞子3-5%、人参0.5-1%、蜂蜜3-5%、白糖5-10%、核桃房隔1-2%,其余量为纯净水。
2.如权利要求书1所述的桑葚果汁饮料,其特征在于最优方案由以下重量百分比的组分制成:桑葚果汁70%,、绞股蓝15%、磷脂0.2%、石斛1%、枸杞子3%、人参1%、蜂蜜5%、白糖5%、核桃房隔2%,其余量为纯净水。
3.一种桑葚抗衰老保健饮料的制备方法,其特征在于,包括以下步骤:
(1)选取新鲜8-9成熟桑葚,挑选无病虫害无腐烂的鲜果用流动水清洗,去除表面泥沙和杂质,然后将桑椹置于浓度为0.1%的淡盐水中浸泡洗涤8-10分钟,再转入清水中冲洗两到三遍,检出烂果再用流动的水冲洗一遍;
(2)打浆,桑葚果实组织柔软,水分丰富,为了保持桑葚的风味和营养成分,加入10-30%的纯净水,采用筛孔直径为0.4-0.5mm的打浆机进行冷打浆,注意不要打碎种子,以免影响口味;
(3)榨汁,把果酱装入布袋内压汁,压汁后的果渣用适量温水浸泡、搅拌后再压汁,并与原果汁合并;
(4)粗滤,采用滤孔直径为0.5mm左右的筛虑机,滤去种子、悬浮物及大的果肉颗粒;
(5)澄清、过滤加热果酱温度保持在40-60℃,加入果胶酶,酶作用时间为1-2h;
(6)将枸杞子,人参,核桃房隔分别清洗干净,去除杂质晾干,温水浸泡15-20分钟,按照比例加入绞股蓝和石斛,100℃水煮15-30分钟过滤收集滤液;
(7)原料调配:将(6)所得过滤液和(5)所得桑葚果汁按7:3的比例混合,并且按比例添加磷脂,蜂蜜,白糖至规定重量的饮料;
(8)高温灭菌:将调制好的饮料输入到超高温瞬间灭菌机内,超高温瞬间灭菌的温度控制在115℃-125℃,蒸气压力为0.75MPa-0.82MPa,时间为2秒;
(9)无菌封口装存:本品采用陶瓷罐装。
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CN106798213A (zh) * | 2017-01-24 | 2017-06-06 | 贵州省武陵山药用植物白芨开发有限公司 | 铁皮石斛保健饮料及其制作方法 |
CN107125501A (zh) * | 2017-04-30 | 2017-09-05 | 陈�峰 | 一种桑葚果汁饮料及其制备方法 |
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CN106798213A (zh) * | 2017-01-24 | 2017-06-06 | 贵州省武陵山药用植物白芨开发有限公司 | 铁皮石斛保健饮料及其制作方法 |
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