CN109393271A - 一种具有解酒功能的饮料及其制备方法 - Google Patents
一种具有解酒功能的饮料及其制备方法 Download PDFInfo
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- CN109393271A CN109393271A CN201810283330.4A CN201810283330A CN109393271A CN 109393271 A CN109393271 A CN 109393271A CN 201810283330 A CN201810283330 A CN 201810283330A CN 109393271 A CN109393271 A CN 109393271A
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- 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
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- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/52—Adding ingredients
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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
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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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种具有解酒功能的饮料及其制备方法,其中具有解酒功能的饮料包括以下质量分数的组分:果糖:11.25‑13.75份;葛根粉:0.004‑0.005份;大豆卵磷脂:0.004‑0.005份;甘草甜素:0.005‑0.006份;枳椇子提取物:0.135‑0.165份;维生素C:0.0675‑0.0825份;维生素B1:0.00675‑0.00825份;蛋氨酸:0.9‑1.1份;苏氨酸:0.9‑1.1份;葡萄糖:5.625‑6.875份;水:250份。本发明,通过饮用该饮料可有效缓解醉酒状态,降低酒精对肝脏的伤害且该饮料中无任何人工色素及糖精等,系纯天然饮料,增加产品的安全性,同时在该饮料中添加一定分量的甘草甜素和大豆卵磷脂,具有保护肝脏的作用,且添加了一定分量的果糖和葡萄糖,能够快速补充血糖,加快酒精代谢,为人体迅速、全面补充能量,快速消除酒后低血糖导致的心悸气短、头晕等不适现象。
Description
技术领域
本发明涉及保健饮品技术领域,具体涉及一种具有解酒功能的饮料及其制备方法。
背景技术
随着时代的发展,酒似乎成为了人们生活中的必需品。在各种社交中,饮酒往往是最常见的一种方式,人们往往通过喝酒来增进感情。但如果饮酒超过了一定的量,酒精就会通过肠胃被吸收,并进入血液。而当血液中酒精浓度达到0.05%时,就可使人产生兴奋作用;酒精浓度达到0.1%时,就可使人兴奋过度而失去自制能力;当浓度达到0.2%时,就会烂醉如泥。这就是常说的"酒精中毒",会出现头晕、呕吐等症状,同时对身体器官造成极大的伤害。因此人们在饮酒过多后通常会服用解酒药来缓解醉酒症状,但是现有技术中的解酒药还存在以下缺陷:
(1)解酒药一般为化学药品或中药制剂,在解酒的同时,会对肝脏、肾脏造成代谢负担而产生不同程度的影响;
(2)人们在服用解酒药后,需要很长时间才能起到药效,不能供人体快速的吸收。
有鉴于此,急需对现有的解酒药进行改进,在解酒的同时减少对人体副作用的产生,同时便于人体快速吸收。
发明内容
本发明所要解决的技术问题是现有的解酒药存在使用后对身体造成危害以及人体吸收药效较慢的问题。
为了解决上述技术问题,本发明所采用的技术方案是提供一种具有解酒功能的饮料,包括以下质量分数的组分:
果糖:11.25-13.75份;
葛根粉:0.004-0.005份;
大豆卵磷脂:0.004-0.005份;
甘草甜素:0.005-0.006份;
枳椇子提取物:0.135-0.165份;
维生素C:0.0675-0.0825份;
维生素B1:0.00675-0.00825份;
蛋氨酸:0.9-1.1份;
苏氨酸:0.9-1.1份;
葡萄糖:5.625-6.875份;
水:250份。
在上述方案中,包括以下质量分数的组分:
果糖:12.5份;
葛根粉:0.0045份;
大豆卵磷脂:0.0045份;
甘草甜素:0.0055份;
枳椇子提取物:0.15份;
维生素C:0.075份;
维生素B1:0.0075份;
蛋氨酸:1份;
苏氨酸:1份;
葡萄糖:6.25份;
水:250份。
在上述方案中,包括以下质量分数的组分:
果糖:11.88275份;
葛根粉:0.005份;
大豆卵磷脂:0.004份;
甘草甜素:0.006份;
枳椇子提取物:0.135份;
维生素C:0.0825份;
维生素B1:0.00675份;
蛋氨酸:1.1份;
苏氨酸:0.9份;
葡萄糖:6.875份;
水:250份。
在上述方案中,包括以下质量分数的组分:
果糖:13.11725份;
葛根粉:0.004份;
大豆卵磷脂:0.005份;
甘草甜素:0.005份;
枳椇子提取物:0.165份;
维生素C:0.0675份;
维生素B1:0.00825份;
蛋氨酸:0.9份;
苏氨酸:1.1份;
葡萄糖:5.625份;
水:250份。
在上述方案中,所述枳椇子提取物取自高山植物枳椇子。
本发明还提供了一种如上所述的一种具有解酒功能的饮料的制备方法,其特征在于,包括以下步骤:
步骤一:在配置罐中加入200份水,煮沸后加入6.25份葡萄糖、12.5份果糖,并继续加入水至250份,继续加热;
步骤二:将配置罐中的溶液加热达到煮沸状态,保持15分钟后停止加热,常温冷却;
步骤三:待溶液温度降至25℃以下,顺序加入0.0045份葛根粉,0.0045份大豆卵磷脂,0.0055份甘草甜素,0.15份枳椇子提取物,0.075份维生素C,0.0075份维生素B1,1份蛋氨酸,1份苏氨酸,充分搅拌均匀后过滤,酸甜度、色泽、澄明度等指标均合格,灌装包装;
步骤四:进行QC生化、理化指标检测。
与现有技术相比,本发明,通过饮用由多种组分、特殊比例配置的具有解酒功能的饮料可有效缓解醉酒状态,降低酒精对肝脏的伤害且该饮料中无任何人工色素及糖精等,系纯天然缓解酒后不适的功能饮料,增加产品的安全性,同时在该饮料中添加一定分量的甘草甜素和大豆卵磷脂,具有保护肝脏的作用,具有保健功能,且添加了一定分量的果糖和葡萄糖,能够快速补充血糖,加快酒精代谢,为人体迅速、全面补充能量,减少酒后低血糖、同时为外周和大脑提供能量,快速消除酒后心悸气短及头晕等不适现象。
具体实施方式
本发明提供了一种具有解酒功能的饮料,可有效缓解醉酒状态,减少酒精中毒,且该饮料中无任何人工色素及糖精等,系纯天然解酒功能饮料,增加产品的安全性。下面结合具体实施方式对本发明做出详细说明。
本发明提供的一种具有解酒功能的饮料包括以下质量分数的组分:
果糖:11.25-13.75份;
葛根粉:0.004-0.005份;
大豆卵磷脂:0.004-0.005份;
甘草甜素:0.005-0.006份;
枳椇子提取物:0.135-0.165份;
维生素C:0.0675-0.0825份;
维生素B1:0.00675-0.00825份;
蛋氨酸:0.9-1.1份;
苏氨酸:0.9-1.1份;
葡萄糖:5.625-6.875份;
水:250份。
本发明中的枳椇子提取物源于中国高山植物枳椇子,其具有味甘、性平、解酒毒、止渴除烦、清湿热、止呕、利大小便之功效。
维生素C对抗游离基,加强身体免疫力,有效缓解醉酒状态,使人保持清醒。
维生素B1一般存在于谷类、干果之中,维生素B1的重要功能是调节体内糖代谢,并作为精神性维生素,对神经组织有良好的作用,可改善精神状况,消除疲劳,减少酒后头晕的症状。
蛋氨酸是构成人体的必需氨基酸之一,参与蛋白质合成。因其不能在体内自身生成,所以必须由外部获得。有心肌保护作用,增加谷胱苷肽过氧化物酶和超氧歧化酶活性,降血压,通过转硫作用生成牛磺酸有明显的降压作用,防毒袪毒作用,本发明中,向人体补充蛋氨酸可有效的防止酒精中毒,保护心肌,防止出现休克、猝死等现象。
苏氨酸是一种重要的营养强化剂,和色氨酸一样有缓解人体疲劳,促进生长发育的效果。医药上,由于苏氨酸的结构中含有羟基,对人体皮肤具有持水作用,与寡糖链结合,对保护细胞膜起重要作用,在体内能促进磷脂合成和脂肪酸氧化。其制剂具有促进人体发育抗脂肪肝药用效能,是复合氨基酸输液中的一个成分,在本发明中,可有效的防止脂肪在肝脏堆积,起到保护肝脏的作用。
葛根在中药的药理上是绝对的提高肝细胞的再生能力,恢复正常肝脏机能,促进胆汁分泌,防止脂肪在肝脏堆积,有效的缓解酒后刚功能下降的问题,具有保护肝脏的作用。
大豆卵磷脂又称大豆蛋黄素,是精制大豆油过程中的副产品,是通过溶剂萃取然后离心分离后通过醇洗得到,大量饮酒或营养过剩会加重肝脏细胞的负担,降低肝脏合成磷脂的能力。当人体内磷脂胆碱不足,会导致脂肪在肝脏内的大量积聚,形成脂肪肝,使肝脏细胞被破坏,肝功能减退,引起肝硬化甚至肝癌。科学证明:补食卵磷脂能增强肝细胞物质代谢,促进脂肪降解,保护肝脏,预防脂肪肝等病症的发生。
葡萄糖、果糖为人体提供糖分,使人体迅速、全面补充能量,减少酒后低血糖、心悸气短及头晕等不适现象,同时对于其他辅助成分的吸收起辅助作用,使人体更加快速、充分的吸收其它辅助成份,加快酒精的代谢,改善酒后不适感,保肝护肝的同时可调节本发明的口感,使其更加可口,便于醉酒者饮用。
本发明,通过饮用由多种组分、特殊比例配置的具有解酒功能的饮料可有效缓解醉酒状态,降低酒精对肝脏的伤害且该饮料中无任何人工色素及糖精等,系纯天然缓解酒后不适的功能饮料,增加产品的安全性,同时在该饮料中添加一定分量的甘草甜素和大豆卵磷脂,具有保护肝脏的作用,具有保健功能,且添加了一定分量的果糖和葡萄糖,能够快速补充血糖,加快酒精代谢,为人体迅速、全面补充能量,减少酒后低血糖、同时外周和大脑提供能量,降低酒后心悸气短及头晕等不适现象,同时具备独特的口感,利于醉酒者饮用。
同时由于枳椇子提取物的价格较高,本发明也可不添加该种成分,该种成分的计量通过水补充,同样能够起到解酒、保护肝脏的作用。
本发明的制备方法包括以下步骤:
步骤一:在配置罐中加入200份水,煮沸后加入6.25份葡萄糖、12.5份果糖,并继续加入水至250份,继续加热;
步骤二:将配置罐中的溶液加热达到煮沸状态,保持15分钟后停止加热,常温冷却;
步骤三:待溶液温度降至25℃以下,顺序加入0.0045份葛根粉,0.0045份大豆卵磷脂,0.0055份甘草甜素,0.15份枳椇子提取物,0.075份维生素C,0.0075份维生素B1,1份蛋氨酸,1份苏氨酸,充分搅拌均匀后过滤,酸甜度、色泽、澄明度等指标均合格,将其分成100瓶,每瓶250mL进行包装;
步骤四:进行QC生化、理化指标检测,将不符合生产标准的淘汰。
下面结合具体实施例对本发明做出详细的说明
实施例一
本发明提供的一种具有解酒功能的饮料包括以下重量份数的组分:
果糖:6.25份;
葛根粉:0.0029份;
大豆卵磷脂:0.0045份;
甘草甜素:0.0055份;
枳椇子提取物:0.15份;
维生素C:0.075份;
维生素B1:0.0075份;
蛋氨酸:1份;
苏氨酸:1份;
葡萄糖:12.5份;
水:250份。
通过该种比例进行配比的具有解酒功能的饮料营养成分适中、性价比较高,有效的缓解醉酒现象,改善酒后心悸气短、头晕等症状,同时能够防止脂肪积累,具有保护心肌、肝脏等器官的效果,且添加有葡萄糖、果糖,加快人体对其它辅助成分的吸收,迅速补充人体血糖,同时增加口感,便于醉酒者饮用。
实施例二
本发明提供的一种具有解酒功能的饮料包括以下重量份数的组分:
果糖:11.88275份;
葛根粉:0.005份;
大豆卵磷脂:0.004份;
甘草甜素:0.006份;
枳椇子提取物:0.135份;
维生素C:0.0825份;
维生素B1:0.00675份;
蛋氨酸:1.1份;
苏氨酸:0.9份;
葡萄糖:6.875份;
水:250份。
实施例三
本发明提供的一种具有解酒功能的饮料包括以下重量份数的组分:
果糖:13.11725份;
葛根粉:0.004份;
大豆卵磷脂:0.005份;
甘草甜素:0.005份;
枳椇子提取物:0.165份;
维生素C:0.0675份;
维生素B1:0.00825份;
蛋氨酸:0.9份;
苏氨酸:1.1份;
葡萄糖:5.625份;
水:250份。
本发明可根据生产的便利性,提供相应组分的饮料,减少生产难度,增加工作效率。
本发明并不局限于上述最佳实施方式,任何人应该得知在本发明的启示下做出的结构变化,凡是与本发明具有相同或相近的技术方案,均落入本发明的保护范围之内。
Claims (6)
1.一种具有解酒功能的饮料,其特征在于,包括以下质量分数的组分:
果糖:11.25-13.75份;
葛根粉:0.004-0.005份;
大豆卵磷脂:0.004-0.005份;
甘草甜素:0.005-0.006份;
枳椇子提取物:0.135-0.165份;
维生素C:0.0675-0.0825份;
维生素B1:0.00675-0.00825份;
蛋氨酸:0.9-1.1份;
苏氨酸:0.9-1.1份;
葡萄糖:5.625-6.875份;
水:250份。
2.根据权利要求1所述的一种具有解酒功能的饮料,其特征在于,包括以下质量分数的组分:
果糖:12.5份;
葛根粉:0.0045份;
大豆卵磷脂:0.0045份;
甘草甜素:0.0055份;
枳椇子提取物:0.15份;
维生素C:0.075份;
维生素B1:0.0075份;
蛋氨酸:1份;
苏氨酸:1份;
葡萄糖:6.25份;
水:250份。
3.根据权利要求1所述的一种具有解酒功能的饮料,其特征在于,包括以下质量分数的组分:
果糖:11.88275份;
葛根粉:0.005份;
大豆卵磷脂:0.004份;
甘草甜素:0.006份;
枳椇子提取物:0.135份;
维生素C:0.0825份;
维生素B1:0.00675份;
蛋氨酸:1.1份;
苏氨酸:0.9份;
葡萄糖:6.875份;
水:250份。
4.根据权利要求1所述的一种具有解酒功能的饮料,其特征在于,包括以下质量分数的组分:
果糖:13.11725份;
葛根粉:0.004份;
大豆卵磷脂:0.005份;
甘草甜素:0.005份;
枳椇子提取物:0.165份;
维生素C:0.0675份;
维生素B1:0.00825份;
蛋氨酸:0.9份;
苏氨酸:1.1份;
葡萄糖:5.625份;
水:250份。
5.根据权利要求1所述的一种具有解酒功能的饮料,其特征在于,所述枳椇子提取物取自高山植物枳椇子。
6.根据权利要求1中所述的一种具有解酒功能的饮料的制备方法,其特征在于,包括以下步骤:
步骤一:在配置罐中加入200份水,煮沸后加入6.25份葡萄糖、12.5份果糖,并继续加入水至250份,继续加热;
步骤二:将配置罐中的溶液加热达到煮沸状态,保持15分钟后停止加热,常温冷却;
步骤三:待溶液温度降至25℃以下,顺序加入0.0045份葛根粉,0.0045份大豆卵磷脂,0.0055份甘草甜素,0.15份枳椇子提取物,0.075份维生素C,0.0075份维生素B1,1份蛋氨酸,1份苏氨酸,充分搅拌均匀后过滤,酸甜度、色泽、澄明度等指标均合格,灌装包装;
步骤四:进行QC生化、理化指标检测。
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