CN109329665A - 一种山楂核复合饮料及其制备方法 - Google Patents
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
本发明涉及一种山楂核复合饮料，包括以下重量份数的成分：蓝莓汁18～22份，桑葚汁18～22份，樱桃汁16～25份，山楂核萃取液1.5～2.5份，去离子水35～40份；本发明还涉及上述复合饮料的制备方法，首先分别取一定量的蓝莓汁、桑葚汁、樱桃汁、山楂核萃取液和去离子水混合制成混合液，接着在15～20°的环境下保持一段时间，接着将保持一段时间后的混合液进行装瓶，最后将装瓶的混合液放于100～105°的灭菌釜中灭菌处理，即得到复合果汁。通过利用上述成分和方法制备成的复合饮料，对幽门螺杆菌感染有很好的抑制作用，并能有效消除酒后的口渴、胃部不适等症状，并具有保肝护胃和提高免疫力的功效，且口感较好，适于不同年龄段的人群使用，可广泛应用在饮料制备技术领域。
Description
技术领域
本发明涉及饮料制备技术领域，具体是指一种山楂核复合饮料及其制备方法。
背景技术
目前，为了满足广大消费者的口感需求，生产厂家生产出了多种口味的饮料，其在满足饮用者口感需求的同时也满足了消费者对于健康养生目的的需求。特别是为了达到多种营养的需求，出现了多种复合饮料，其主要的理念是将不同物质经过混合加工最后得到涵盖多种营养元素的全面型饮料，并在达到营养需求的同时也富有口感。但是，现有的复合型饮料为了达到保持住所有物质的营养元素和新鲜度而加入一定量的添加剂，从而影响饮用者的健康，特别是对于一些对添加剂敏感的人群来说，更是不能饮用。
发明内容
为解决上述技术问题，本发明提供的技术方案为：
一种山楂核复合饮料，包括以下重量份数的成分：蓝莓汁18～22份，桑葚汁18～22份，樱桃汁16～25份，山楂核萃取液1.5～2.5份，去离子水35～40份。
优选地，包括以下重量份数的成分：蓝莓汁20份，桑葚汁20份，樱桃汁20份，山楂核萃取液2份，去离子水38份。
优选地，所述蓝莓汁、桑葚汁和樱桃汁分别采用蓝莓、桑葚和樱桃鲜果榨取并高倍过滤而成，且在榨取的过程中不添加饮用水；所述山楂核萃取液是通过在特定容器中加压加温后分段蒸馏获取的液体。
优选地，在利用山楂核进行萃取时，先将山楂核洗净去除杂物烘干，而后将烘干后的山楂核放入清水浸泡直至张开，接着将张开后的山楂核控水后倒入专用的容器中加压加温，且将温度控制在300～750°之间，最后分段活化蒸馏得到山楂核萃取物。
优选地，所述蓝莓选取矮脚野生、在冬季7℃以下且阳光充足的环境下生长450h～850h以上的，且其所在土壤疏松、土层深厚、通气良好，有机质含量≥2％，土壤PH值在4.0～5.5之间；所述桑葚选用新疆出产的鲜果；所述樱桃选用生于山坡阳处或沟边的，海拔300-1000米，气温10-12℃，年降水量600-700mm，年日照时数2600-2800h以上，冬季最低温度不低于-20℃，且土质疏松、土层深厚的沙壤土生长的。
本发明还提供了一种技术方案：
一种山楂核复合饮料的制备方法，所述山楂核复合饮料为上述所述的复合饮料，在制备时，首先分别取一定量的蓝莓汁、桑葚汁、樱桃汁、山楂核萃取液和去离子水混合制成混合液，接着在15～20°的环境下保持一段时间，接着将保持一段时间后的混合液进行装瓶，最后将装瓶的混合液放于100～105°的灭菌釜中灭菌处理，即得到复合果汁。
优选地，所述混合液在15～20°的环境下保持的过程中，混合液会释放出人体所需的多种微生物产物。
采用以上配方和制备方法后，本发明具有如下优点：
本发明对幽门螺杆菌感染有很好的抑制作用，并能有效消除酒后的口渴、胃部不适等症状，并具有保肝护胃和提高免疫力的功效，且口感较好，适于不同年龄段的人群使用。
具体实施方式
下面对本发明做进一步的详细说明。
山楂核复合饮料是以中国中医理论为基础，药食同源为原则，中华瑰宝传承为依据，现代科技为手段，充分发挥和利用食材、植物中的有效成分实现有病可调理，无病可养生的目的。山楂核复合饮料无毒、无害、无副作用，能为人们提供美味口感的同时有益于身体健康。
众所周知，蓝莓果肉细腻，风味独特，酸甜适度，又具有香爽宜人的香气。其不仅富含常规营养成分，而且还含有极为丰富的花青素、黄酮类和多糖类化合物，有着极强的药用价值和营养保健功能。
桑葚又名桑椹子、桑蔗、桑枣、桑果，现代研究证实，桑葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份，被医学界誉为“21世纪的最佳保健果品”。
山楂又称山里果、山里红，是人们非常熟悉的一种植物果实，也是中国特有的药果兼用(药食同源)树种，具有降血脂、血压、强心、抗心律不齐等作用，同时也是健脾开胃、消食化滞、活血化痰的良药；将其在专用设备及特定高温、山楂核在高压、高温下萃取出一种棕红色液体，能够在短时间内杀灭多种致病菌、真菌等，由于这种液体的超级广谱药效，并对有益菌无伤害，被医学界称为“草本植物抗生素”
樱桃性热，味甘，具有益气、健脾、和胃、祛风湿的功效，其富含枸椽酸、酒石酸、胡萝卜素、维生素C、铁、钙、磷等成分；此外，樱桃中还含有维生素B、C及钙、磷等矿物元素。
实施例一
一种山楂核复合饮料，包括以下重量份数的成分：蓝莓汁20份，桑葚汁20份，樱桃汁20份，山楂核萃取液2份，去离子水38份。
其要求如下：
(1)蓝莓汁、桑葚汁和樱桃汁分别采用蓝莓、桑葚和樱桃鲜果榨取并高倍过滤而成，且在榨取的过程中不添加饮用水；山楂核萃取液是通过在特定容器中加压加温后分段蒸馏获取的液体；
(2)在利用山楂核进行萃取时，先将山楂核洗净去除杂物烘干，而后将烘干后的山楂核放入清水浸泡直至张开，接着将张开后的山楂核控水后倒入专用的容器中加压加温，且将温度控制在300～750°之间，最后分段活化蒸馏得到山楂核萃取物；
(3)蓝莓选取矮脚野生、在冬季7℃以下且阳光充足的环境下生长450h～850h以上的，且其所在土壤疏松、土层深厚、通气良好，有机质含量≥2％，土壤PH值在4.0～5.5之间；桑葚选用新疆出产的鲜果；所述樱桃选用生于山坡阳处或沟边的，海拔300-1000米，气温10-12℃，年降水量600-700mm，年日照时数2600-2800h以上，冬季最低温度不低于-20℃，且土质疏松、土层深厚的沙壤土生长的。
在制备上述复合饮料时，首先分别取一定量的蓝莓汁、桑葚汁、樱桃汁、山楂核萃取液和去离子水混合制成混合液，接着在15～20°的环境下保持一段时间，接着将保持一段时间后的混合液进行装瓶，最后将装瓶的混合液放于100～105°的灭菌釜中灭菌处理，即得到复合果汁。
混合液在15～20°的环境下保持的过程中，混合液会释放出人体所需的多种微生物产物。
Claims (7)
1.一种山楂核复合饮料，其特征在于，包括以下重量份数的成分：蓝莓汁18～22份，桑葚汁18～22份，樱桃汁16～25份，山楂核萃取液1.5～2.5份，去离子水35～40份。
2.根据权利要求1所述的一种山楂核复合饮料，其特征在于，包括以下重量份数的成分：蓝莓汁20份，桑葚汁20份，樱桃汁20份，山楂核萃取液2份，去离子水38份。
3.根据权利要求2所述的一种山楂核复合饮料，其特征在于，所述蓝莓汁、桑葚汁和樱桃汁分别采用蓝莓、桑葚和樱桃鲜果榨取并高倍过滤而成，且在榨取的过程中不添加饮用水；所述山楂核萃取液是通过在特定容器中加压加温后分段蒸馏获取的液体。
4.根据权利要求3所述的一种山楂核复合饮料，其特征在于，在利用山楂核进行萃取时，先将山楂核洗净去除杂物烘干，而后将烘干后的山楂核放入清水浸泡直至张开，接着将张开后的山楂核控水后倒入专用的容器中加压加温，且将温度控制在300～750°之间，最后分段活化蒸馏得到山楂核萃取物。
5.根据权利要求3所述的一种山楂核复合饮料，其特征在于，所述蓝莓选取矮脚野生、在冬季7℃以下且阳光充足的环境下生长450h～850h以上的，且其所在土壤疏松、土层深厚、通气良好，有机质含量≥2％，土壤PH值在4.0～5.5之间；所述桑葚选用新疆出产的鲜果；所述樱桃选用生于山坡阳处或沟边的，海拔300-1000米，气温10-12℃，年降水量600-700mm，年日照时数2600-2800h以上，冬季最低温度不低于-20℃，且土质疏松、土层深厚的沙壤土生长的。
6.一种山楂核复合饮料的制备方法，其特征在于，所述山楂核复合饮料为上述权利要求1所述的复合饮料，在制备时，首先分别取一定量的蓝莓汁、桑葚汁、樱桃汁、山楂核萃取液和去离子水混合制成混合液，接着在15～20°的环境下保持一段时间，接着将保持一段时间后的混合液进行装瓶，最后将装瓶的混合液放于100～105°的灭菌釜中灭菌处理，即得到复合果汁。
7.根据权利要求6所述的一种山楂核复合饮料的制备方法，其特征在于，所述混合液在15～20°的环境下保持的过程中，混合液会释放出人体所需的多种微生物产物。
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