CN109247477A - 一种芦笋酵素饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种芦笋酵素饮料，包括以下按照重量份的原料：芦笋酵素35‑55份、茯苓原汁18‑25份、红枣原汁15‑20份、陈皮原汁2‑6份、白砂糖16‑22份、柠檬酸3‑7份、水650‑800份。还公开了一种芦笋酵素饮料的制备方法。本发明将芦笋制成可以直接被身体吸收的小分子物质，保留芦笋中的氨基酸等有效成分，增加了酵素的新品种；同时添加玉米辅料，提高了芦笋酵素的药用价值和保健价值；有红枣的香味和淡淡的陈皮橘香，具有健脾除湿、养胃和中、补血益气的功效，尤其适合夏季，夏季是健脾养胃的黄金季节，无论是用来佐餐还是消暑解渴都是最适宜的。
Description
技术领域
本发明涉及饮品领域，具体是一种芦笋酵素饮料及其制备方法。
背景技术
芦笋富含多种氨基酸、蛋白质和维生素，其含量均高于一般水果和蔬菜，特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等，具有调节机体代谢，提高身体免疫力的功效，在对高血压、心脏病、白血病、血癌、水肿、膀胱炎等的预防和治疗中，具有很强的抑制作用和药理效应。随着人们生活水平的提高，对养生保健越来越重视，目前有很多保健饮品，但一般性味平和，或是高糖，更有甚添加色素，危害人体健康；有些保健饮品未对制备工艺进行研究，无法保证原料营养成分的充分利用。
因此，针对以上现状，迫切需要开发一种易吸收，具有药用价值和保健价值，有助于提高身体免疫力的芦笋酵素饮料，以克服当前实际应用中的不足。
发明内容
本发明的目的在于提供一种芦笋酵素饮料及其制备方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种芦笋酵素饮料，包括以下按照重量份的原料：芦笋酵素35-55份、茯苓原汁18-25份、红枣原汁15-20份、陈皮原汁2-6份、白砂糖16-22份、柠檬酸3-7份、水650-800份。
作为本发明进一步的方案：包括以下按照重量份的原料：芦笋酵素40-50份、茯苓原汁20-22份、红枣原汁16-18份、陈皮原汁3-5份、白砂糖18-20份、柠檬酸4-6份、水700-750份。
作为本发明进一步的方案：包括以下按照重量份的原料：芦笋酵素45份、茯苓原汁21份、红枣原汁17份、陈皮原汁4份、白砂糖19份、柠檬酸5份、水725份。
一种芦笋酵素饮料的制备方法，包括如下步骤：
1）配制：按重量称取芦笋酵素35-55份、茯苓原汁18-25份、红枣原汁15-20份、陈皮原汁2-6份、白砂糖16-22份、柠檬酸3-7份，加入到饮用水650-800份中进行混合，150目纱布过滤；
2）灌装：灌入瓶中并封盖；
3）杀菌：采用高温瞬时杀菌，将溶液在135-142℃下加热5-8s；
4）冷却：将杀菌后的产品冷却后置于0-18℃下贮藏。
作为本发明进一步的方案：在步骤1）中，芦笋酵素以芦笋和玉米为原料，具体制备步骤如下：
a）将清洗干净的芦笋低温风干后粉碎，制成芦笋微粉；
b）向玉米糁中加入小米糠并充分混匀；
c）将玉米糁与小米糠的混合物与芦笋微粉混合均匀，加水进行培蒸，培蒸后冷却，糖化，糖化后再冷却；
d）加入优质的酵母菌、乳酸菌，进行发酵。
作为本发明进一步的方案：在步骤1）中，茯苓原汁的具体制备步骤如下：称取茯苓粉；加入18-25倍茯苓重量的水，85-95℃下浸提75-85min；120目纱布过滤后得到茯苓原汁。
作为本发明进一步的方案：在步骤1）中，红枣原汁的具体制备步骤如下：选择干枣，清洗、去皮；加入5-10倍红枣重量的水，85-95℃下浸提95-105min；40目纱布过滤后得到红枣原汁。
作为本发明进一步的方案：在步骤1）中，陈皮原汁的具体制备步骤如下：称取陈皮；加入12-20倍陈皮重量的水，85-95℃下浸提75-85min；30目纱布过滤后得到陈皮原汁。
与现有技术相比，本发明的有益效果是：将芦笋制成可以直接被身体吸收的小分子物质，保留芦笋中的氨基酸等有效成分，增加了酵素的新品种；同时添加玉米辅料，提高了芦笋酵素的药用价值和保健价值；有红枣的香味和淡淡的陈皮橘香，具有健脾除湿、养胃和中、补血益气的功效，尤其适合夏季，夏季是健脾养胃的黄金季节，无论是用来佐餐还是消暑解渴都是最适宜的。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种芦笋酵素饮料，包括以下按照重量份的原料：芦笋酵素35份、茯苓原汁18份、红枣原汁15份、陈皮原汁2份、白砂糖16份、柠檬酸3份、水650份。
一种芦笋酵素饮料的制备方法，包括如下步骤：
1）配制：按重量称取芦笋酵素35份、茯苓原汁18份、红枣原汁15份、陈皮原汁2份、白砂糖16份、柠檬酸3份，加入到饮用水650份中进行混合，150目纱布过滤；
其中，芦笋酵素以芦笋和玉米为原料，具体制备步骤如下：
a）将清洗干净的芦笋低温风干后粉碎，制成芦笋微粉；
b）向玉米糁中加入小米糠并充分混匀；
c）将玉米糁与小米糠的混合物与芦笋微粉混合均匀，加水进行培蒸，培蒸后冷却，糖化，糖化后再冷却；
d）加入优质的酵母菌、乳酸菌，进行发酵。
茯苓原汁的具体制备步骤如下：称取茯苓粉；加入18倍茯苓重量的水，85℃下浸提75min；120目纱布过滤后得到茯苓原汁。
红枣原汁的具体制备步骤如下：选择干枣，清洗、去皮；加入5倍红枣重量的水，85℃下浸提95min；40目纱布过滤后得到红枣原汁。
陈皮原汁的具体制备步骤如下：称取陈皮；加入12倍陈皮重量的水，85℃下浸提75min；30目纱布过滤后得到陈皮原汁。
2）灌装：灌入瓶中并封盖；
3）杀菌：采用高温瞬时杀菌，将溶液在135℃下加热5s；
4）冷却：将杀菌后的产品冷却后置于0℃下贮藏。
实施例2
一种芦笋酵素饮料，包括以下按照重量份的原料：芦笋酵素55份、茯苓原汁25份、红枣原汁20份、陈皮原汁6份、白砂糖22份、柠檬酸7份、水800份。
一种芦笋酵素饮料的制备方法，包括如下步骤：
1）配制：按重量称取芦笋酵素55份、茯苓原汁25份、红枣原汁20份、陈皮原汁6份、白砂糖22份、柠檬酸7份，加入到饮用水800份中进行混合，150目纱布过滤；
其中，芦笋酵素以芦笋和玉米为原料，具体制备步骤如下：
a）将清洗干净的芦笋低温风干后粉碎，制成芦笋微粉；
b）向玉米糁中加入小米糠并充分混匀；
c）将玉米糁与小米糠的混合物与芦笋微粉混合均匀，加水进行培蒸，培蒸后冷却，糖化，糖化后再冷却；
d）加入优质的酵母菌、乳酸菌，进行发酵。
茯苓原汁的具体制备步骤如下：称取茯苓粉；加入25倍茯苓重量的水，95℃下浸提85min；120目纱布过滤后得到茯苓原汁。
红枣原汁的具体制备步骤如下：选择干枣，清洗、去皮；加入10倍红枣重量的水，95℃下浸提105min；40目纱布过滤后得到红枣原汁。
陈皮原汁的具体制备步骤如下：称取陈皮；加入20倍陈皮重量的水，95℃下浸提85min；30目纱布过滤后得到陈皮原汁。
2）灌装：灌入瓶中并封盖；
3）杀菌：采用高温瞬时杀菌，将溶液在142℃下加热8s；
4）冷却：将杀菌后的产品冷却后置于18℃下贮藏。
实施例3
一种芦笋酵素饮料，包括以下按照重量份的原料：芦笋酵素45份、茯苓原汁22份、红枣原汁18份、陈皮原汁4份、白砂糖19份、柠檬酸5份、水730份。
一种芦笋酵素饮料的制备方法，包括如下步骤：
1）配制：按重量称取芦笋酵素45份、茯苓原汁22份、红枣原汁18份、陈皮原汁4份、白砂糖19份、柠檬酸5份，加入到饮用水730份中进行混合，150目纱布过滤；
其中，芦笋酵素以芦笋和玉米为原料，具体制备步骤如下：
a）将清洗干净的芦笋低温风干后粉碎，制成芦笋微粉；
b）向玉米糁中加入小米糠并充分混匀；
c）将玉米糁与小米糠的混合物与芦笋微粉混合均匀，加水进行培蒸，培蒸后冷却，糖化，糖化后再冷却；
d）加入优质的酵母菌、乳酸菌，进行发酵。
茯苓原汁的具体制备步骤如下：称取茯苓粉；加入21倍茯苓重量的水，90℃下浸提80min；120目纱布过滤后得到茯苓原汁。
红枣原汁的具体制备步骤如下：选择干枣，清洗、去皮；加入8倍红枣重量的水，90℃下浸提100min；40目纱布过滤后得到红枣原汁。
陈皮原汁的具体制备步骤如下：称取陈皮；加入16倍陈皮重量的水，90℃下浸提80min；30目纱布过滤后得到陈皮原汁。
2）灌装：灌入瓶中并封盖；
3）杀菌：采用高温瞬时杀菌，将溶液在139℃下加热6s；
4）冷却：将杀菌后的产品冷却后置于9℃下贮藏。
本发明将芦笋制成可以直接被身体吸收的小分子物质，保留芦笋中的氨基酸等有效成分，增加了酵素的新品种；同时添加玉米辅料，提高了芦笋酵素的药用价值和保健价值；有红枣的香味和淡淡的陈皮橘香，具有健脾除湿、养胃和中、补血益气的功效，尤其适合夏季，夏季是健脾养胃的黄金季节，无论是用来佐餐还是消暑解渴都是最适宜的。
以上的仅是本发明的优选实施方式，应当指出，对于本领域的技术人员来说，在不脱离本发明构思的前提下，还可以作出若干变形和改进，这些也应该视为本发明的保护范围，这些都不会影响本发明实施的效果和专利的实用性。
Claims (8)
1.一种芦笋酵素饮料，其特征在于，包括以下按照重量份的原料：芦笋酵素35-55份、茯苓原汁18-25份、红枣原汁15-20份、陈皮原汁2-6份、白砂糖16-22份、柠檬酸3-7份、水650-800份。
2.根据权利要求1所述的芦笋酵素饮料，其特征在于，包括以下按照重量份的原料：芦笋酵素40-50份、茯苓原汁20-22份、红枣原汁16-18份、陈皮原汁3-5份、白砂糖18-20份、柠檬酸4-6份、水700-750份。
3.根据权利要求2所述的芦笋酵素饮料，其特征在于，包括以下按照重量份的原料：芦笋酵素45份、茯苓原汁21份、红枣原汁17份、陈皮原汁4份、白砂糖19份、柠檬酸5份、水725份。
4.一种如权利要求1-3任一项所述的芦笋酵素饮料的制备方法，其特征在于，包括如下步骤：
1）配制：按重量称取芦笋酵素35-55份、茯苓原汁18-25份、红枣原汁15-20份、陈皮原汁2-6份、白砂糖16-22份、柠檬酸3-7份，加入到饮用水650-800份中进行混合，150目纱布过滤；
2）灌装：灌入瓶中并封盖；
3）杀菌：采用高温瞬时杀菌，将溶液在135-142℃下加热5-8s；
4）冷却：将杀菌后的产品冷却后置于0-18℃下贮藏。
5.根据权利要求4所述的芦笋酵素饮料的制备方法，其特征在于，在步骤1）中，芦笋酵素以芦笋和玉米为原料，具体制备步骤如下：
a）将清洗干净的芦笋低温风干后粉碎，制成芦笋微粉；
b）向玉米糁中加入小米糠并充分混匀；
c）将玉米糁与小米糠的混合物与芦笋微粉混合均匀，加水进行培蒸，培蒸后冷却，糖化，糖化后再冷却；
d）加入优质的酵母菌、乳酸菌，进行发酵。
6.根据权利要求5所述的芦笋酵素饮料的制备方法，其特征在于，在步骤1）中，茯苓原汁的具体制备步骤如下：称取茯苓粉；加入18-25倍茯苓重量的水，85-95℃下浸提75-85min；120目纱布过滤后得到茯苓原汁。
7.根据权利要求6所述的芦笋酵素饮料的制备方法，其特征在于，在步骤1）中，红枣原汁的具体制备步骤如下：选择干枣，清洗、去皮；加入5-10倍红枣重量的水，85-95℃下浸提95-105min；40目纱布过滤后得到红枣原汁。
8.根据权利要求7所述的芦笋酵素饮料的制备方法，其特征在于，在步骤1）中，陈皮原汁的具体制备步骤如下：称取陈皮；加入12-20倍陈皮重量的水，85-95℃下浸提75-85min；30目纱布过滤后得到陈皮原汁。
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