CN109198350A - 一种桑葚解酒速溶饮料及其制备方法 - Google Patents
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Abstract
本发明提供了一种桑葚解酒速溶饮料,它是以生姜、桑葚、枳椇子、葛花、三七、茵陈、栀子、人参8种原料配以红茶而制成的速溶饮料,各组分的重量份如下:生姜20~40,桑葚20~40,枳椇子5‑10,葛花10‑15,三七2—4,茵陈3‑5,栀子3‑5,人参1‑2,红茶10~20。本发明的解酒速溶饮料为纯天然原材料组成,不含化学防腐剂,本饮料解酒止呕,止渴除烦,祛风通络,通利二便,醒酒安神。能起到解酒护肝的双重功效,同时具有解酒速度快,适应人群广的特点。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种桑葚解酒速溶饮料及其制备方法。
背景技术
现在社会各种各样的应酬越来越多,常常出现饮酒过度的现象,严重者会导致酒精中毒,经常过量饮酒必然会伤害肝脏,甚至出现酒精肝,现有的解酒饮料多为解酒效果不佳,口感单一,含有防腐剂,长期饮用会导致肝脏受到2次伤害。
发明内容
本发明提供一种桑葚解酒速溶饮料,本饮料解酒止呕,止渴除烦,祛风通络,通利二便,醒酒安神。主治饮酒过度所致的胸膈烦热,头风,口渴心烦等病症,能起到解酒护肝的双重功效。
为实现上述目的本发明采用的技术方案如下:
一种桑葚解酒速溶饮料,其特征在于它是以生姜、桑葚、枳椇子、葛花、三七、茵陈、栀子、人参8种原料配以红茶而制成的速溶饮料,各组分的重量份如下:
生姜20~40,桑葚20~40,枳椇子5-10,葛花10-15,三七2—4,人参1-2,茵陈3-5,栀子3-5,红茶10~20。
所述的桑葚解酒速溶饮料的制备方法,其特征在于包括以下步骤:
(1)按配方比例称取干净的鲜生姜、桑葚,将称取的鲜姜、桑葚榨汁,过滤去渣,滤液用常规方法灭菌,备用;
(2)取配方比例的枳椇子、葛花、三七、茵陈、栀子、人参和红茶与上步得到的滤渣混合,加水煎煮2-4次,合并每次煎煮滤液并过滤;
(3)将步骤(2)所得的煎煮滤液静置,使其自然澄清,得上清液再次过滤,再将所得滤液加热浓缩至浸膏;
(4)将步骤(3)的浸膏用微波干燥,然后将其粉碎成浸膏干粉,备用;
(5)将步骤(4)制得的浸膏干粉和步骤(1)所得的生姜、桑葚汁及适量75%乙醇混匀制成软材;接着将软材制造颗粒,然后用微波干燥,即制成桑葚解酒速溶饮料。
所述的桑葚解酒速溶饮料的制备方法,其特征在于步骤(2)中,加水煎煮的次数为3次;所述各种原料煎煮时,具体操作方法为:第1次加入原料总质量10倍的水浸泡30分钟,煎煮2小时;第2次将第1次的滤渣加入总质量5倍的水煎煮1.5小时;第3次将第2次的滤渣加入总质量2倍的水煎煮30分钟。
步骤(3)中,合并的煎煮液静置时间为10小时,浓缩得到的浸膏相对密度为1.2。
步骤(4)中,微波干燥的温度为65℃;浸膏干粉细度为过150目筛。
步骤(5)制得的颗粒微波干燥温度为65℃。
饮用时,可以根据个人口味适当添加牛奶、白糖一起冲服。
本发明的桑葚解酒速溶饮料具有如下优点:
本发明适用于饮酒过量的醉酒者,具有解酒护肝的功效,通过降低乙醇在血中的浓度,促进乙醇的清除,消除酒后体内产生的过量自由基,阻碍过氧化脂质的形成,从而减轻了乙醇对肝组织的损伤,饮酒前服用本品,可以降低醉酒的几率;其次本发明不含糖,因此糖尿病人也可以放心服用。
具体实施方式
实施例1
一种桑葚解酒速溶饮料,各组分的重量份如下:
生姜20~40,桑葚20~40,枳椇子5-10,葛花10-15,三七2—4,人参1-2,茵陈3-5,栀子3-5,红茶10~20。
实施例2
一种桑葚解酒速溶饮料,各组分的重量份如下:
生姜30,桑葚30,枳椇子8,葛花12,三七3,人参1.5,茵陈3,栀子3,红茶15。
实施例3
一种桑葚解酒速溶饮料,各组分的重量份如下:
生姜40,桑葚40,枳椇子10,葛花15,三七4,茵陈5,栀子5,人参2,红茶20。
实施例4
本发明的桑葚解酒速溶饮料的制备方法,具体步骤如下:
(1)按配方比例称取干净的鲜生姜、桑葚,将称取的鲜姜、桑葚榨汁,过滤去渣,滤液用常规方法灭菌,备用;
(2)取配方比例的枳椇子、葛花、三七、茵陈、栀子、人参和红茶与上步得到的滤渣混合,加水煎煮2-4次,一般煎煮3次,第1次加入原料总质量10倍的水浸泡30分钟,煎煮2小时;第2次将第1次的滤渣加入总质量5倍的水煎煮1.5小时;第3次将第2次的滤渣加入总质量2倍的水煎煮30分钟,合并每次煎煮滤液并过滤;
(3)将步骤(2)所得的煎煮滤液静置10h,使其自然澄清,将上清液再次过滤,再将所得滤液加热浓缩至浸膏,浓缩得到的浸膏相对密度为1.2;
(4)将步骤(3)的浸膏用微波干燥,然后将其粉碎成浸膏干粉,备用;
(5)将步骤(4)制得的浸膏干粉和步骤(1)所得的生姜、桑葚汁及适量75%乙醇混匀制成软材;接着将软材制造颗粒,然后用微波干燥,即制成桑葚解酒速溶饮料。
试验数据
选30例不同深度的醉酒者分成3组分别对上述3个实施产品进行临床观察,对于步态不稳等轻度醉酒者,服用本发明饮料后,35分钟内恢复正常;对于呕吐、头脑不清等深度醉酒者,服用本发明饮料,40分钟内各种不适症状明显减轻或消除,可以舒适入睡,且没有酒后胃痛、反胃酸现象。
Claims (5)
1.一种桑葚解酒速溶饮料,其特征在于它是以生姜、桑葚、枳椇子、葛花、三七、茵陈、栀子、人参8种原料配以红茶而制成的速溶饮料,各组分的重量份如下:生姜20-40,桑葚20-40,枳椇子5-10,葛花10-15,三七2-4,茵陈3-5,栀子3-5,人参1-2,红茶10-20;制备方法包括以下步骤:
(1)按配方比例称取干净的鲜生姜、桑葚,将称取的鲜姜、桑葚榨汁,过滤去渣,滤液用常规方法灭菌,备用;
(2)取配方比例的枳椇子、葛花、三七、茵陈、栀子、人参和红茶与上步得到的滤渣混合,加水煎煮2-4次,过滤,合并每次煎煮滤液;
(3)将步骤(2)所得的煎煮液静置,使其自然澄清,将上清液再次过滤,再将所得滤液加热浓缩至浸膏;
(4)将步骤(3)的浸膏用微波干燥,然后将其粉碎成浸膏干粉,备用;
(5)将步骤(4)制得的浸膏干粉和步骤(1)所得的生姜桑葚汁及适量75%乙醇混匀制成软材;接着将软材制造颗粒,然后用微波干燥,即制成桑葚解酒速溶饮料。
2.根据权利要求1所述的桑葚解酒速溶饮料,其特征在于步骤(2)中,加水煎煮的次数为3次;所述各种原料煎煮时,具体操作方法为:第1次加入原料总质量10倍的水浸泡30分钟,煎煮2小时;第2次将第1次的滤渣加入总质量5倍的水煎煮1.5小时;第3次将第2次的滤渣加入总质量2倍的水煎煮30分钟。
3.根据权利要求1所述的桑葚解酒速溶饮料,其特征在于所述步骤(3)中,合并的煎煮液静置时间为10小时,浓缩得到的浸膏相对密度为1.2。
4.根据权利要求1所述的桑葚解酒速溶饮料,其特征在于所述步骤(4)中,微波干燥的温度为65℃;浸膏干粉细度为过150目筛。
5.根据权利要求1所述的桑葚解酒速溶饮料,其特征在于所述步骤(5)制得的颗粒微波干燥温度为65℃。
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CN115211480A (zh) * | 2022-06-22 | 2022-10-21 | 嘉应学院 | 一种复配茶固体饮料及其生产方法 |
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CN115211480A (zh) * | 2022-06-22 | 2022-10-21 | 嘉应学院 | 一种复配茶固体饮料及其生产方法 |
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