CN109430602A - 一种四皮三籽降酸饮品及其制备工艺 - Google Patents
一种四皮三籽降酸饮品及其制备工艺 Download PDFInfo
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- CN109430602A CN109430602A CN201811343326.9A CN201811343326A CN109430602A CN 109430602 A CN109430602 A CN 109430602A CN 201811343326 A CN201811343326 A CN 201811343326A CN 109430602 A CN109430602 A CN 109430602A
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- seed
- skin
- deacidification
- drink
- seeds
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- 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
- 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
本发明提供一种四皮三籽降酸饮品及其制备工艺，属于痛风保健技术领域，采用的技术方案是：一种四皮三籽降酸饮品，所述降酸饮品原料包括以下质量份数的成分：100‑200份苏打水和1‑3份四皮三籽干，所述四皮三籽干为红萝卜皮、冬瓜皮、西瓜皮、陈皮、莲子、西瓜籽、冬瓜籽的混合干品。有益效果是：（1）本发明提供的四皮三籽降酸饮品巧妙选取红萝卜皮、陈皮、冬瓜皮、西瓜皮、莲子、冬瓜籽和西瓜籽七种药食兼用之材配伍，搭配以天然苏打水为水基，互相协调，多方调理痛风机体，效果显著稳定，且安全无毒副作用；（2）原料来源广泛、取材方便，成本低；（3）制备工艺操作步骤简洁，易于控制。
Description
技术领域
本发明涉及痛风保健技术领域，具体涉及一种四皮三籽降酸饮品及其制备工艺。
背景技术
痛风是由单钠尿酸盐（MSU）沉积所致的晶体相关性关节病，与嘌呤代谢紊乱和（或）尿酸排泄不畅所致的高尿酸血症直接相关，主要包括急性发作性关节炎、痛风石形成、痛风石性慢性关节炎、尿酸盐肾病和尿酸性尿路结石，重者可出现关节残疾和肾功能不全。痛风常伴腹型肥胖、高脂血症、高血压、2型糖尿病及心血管病等表现。据统计，国内高尿酸血病患者发病率为10%，已成为我国第二大代谢疾病，中国医药工程信息中心对全国22个重点城市样本医院痛风药物市场规模调查数据显示同比增长率达40%以上，即目前约有1.3亿人群在忍受痛风煎熬，以药物缓解症状痛苦的人群正大幅增长。目前，治疗痛风常用的药物主要是西药，如抗炎止痛药物、秋水仙素、激素等，但这些药一般只是暂时缓解，易于复发，还容易导致肝肾损伤等；近几年中医疗法较为盛行，中药、中成药、针灸等受到患者的关注，效果显著，副作用小，治疗后稳定性较好，但技术要求较高，治疗时间长。对于痛风患者，如何有效预防，相比病后治疗，更能体现人们高质量生活、健康生活。
常见的预防方法主要是控制饮食，适宜运动，更主要的是多饮水。传统医学曾明确指出，白开水的渗透压最有利于溶解体内各种有害物质，多饮白开水可以稀释尿酸，加速排泄，使尿酸水平下降，血尿酸偏高者和痛风患者要多喝白开水。近年来，随着饮品降酸逐渐被人们认识且接受，相应的饮品类别逐渐增多，申请号201810308804.6的中国专利公开了一种痛风茶，原料由黄芪、蒲公英、金银花、桑葚子、覆盆子等组成，服用5小时即显效果；申请号201610125013.0的中国专利公开了一种用于痛风的茶饮，原料有石榴籽、地榆、伸筋草、车前子、延胡索，利尿止痛、凉血消肿。但这些饮品中或多或少的采用了诸多药物成分，其药效较强，并不适宜作为日常饮品代水喝，且对不同体质人效果不甚相同。CN108450613A的专利公开了一种防治痛风的药食同源茶饮料，原料采用木瓜、丝瓜、桑葚、干薏苡仁和鲜冬瓜，文火熬煮制得，效果明显，但成本较高，应用条件受限。
发明内容
为解决现有痛风保健饮品配方复杂、成本高和应用条件受限的技术问题，本发明提供一种以天然苏打水为水基，辅以药食两用食材萃取之有效成分，强化酸碱中和和淋水利尿，提升酸毒排出体外、具有日常嘌呤平衡能力的降酸饮品及其制备工艺。
本发明采用的技术方案是：一种四皮三籽降酸饮品，所述降酸饮品原料包括以下质量份数的成分：100-200份苏打水和1-3份四皮三籽干，所述四皮三籽干为红萝卜皮、冬瓜皮、西瓜皮、陈皮、莲子、西瓜籽、冬瓜籽的混合干品。
优选的，所述1-3份四皮三籽干中包括0.7-2份红萝卜皮、冬瓜皮、西瓜皮与陈皮混合组成的四皮干和0.3-1份莲子、西瓜籽与冬瓜籽混合组成的三籽干。
优选的，所述苏打水为天然苏打水，pH范围在7.5-8.5。
优选的，所述萝卜皮为红萝卜皮；所述莲子为带芯莲子。
本发明还提供一种四皮三籽降酸饮品的制备工艺，包括以下步骤：
（1）备料：称量20-60kg四皮干和10-30kg三籽干，所述四皮干为红萝卜皮、冬瓜皮、西瓜皮与陈皮混合组成，所述三籽干为莲子、西瓜籽与冬瓜籽混合组成；
（2）浸泡：将备好的四皮干和三籽干以＜40℃苏打水浸泡1-3h后，进行高温提取，用急火加热至沸腾，文火保持15-40min，过滤，滤出滤渣，滤液收至集液罐内；
（3）定容：加苏打水至滤液中定容至5000L，得四皮三籽降酸饮品。
优选的，所述步骤（2）中高温提取重复2-4次，每次高温提取的滤液均收至集液罐内。
优选的，所述四皮干中红萝卜皮、冬瓜皮、西瓜皮与陈皮的质量比为1：0.6-1.2：0.8-1.3：0.8-1.3；所述三籽干中莲子、西瓜籽与冬瓜籽质量比为1：0.6-1.3：0.6-1.3。
优选的，所述步骤（2）加苏打水浸泡四皮干和三籽干时，所加苏打水质量为50-300kg。
优选的，所述步骤（3）定容前，滤液经纳米级过滤去除杂质；所得四皮三籽降酸饮品内按体积百分比0.01-0.02%加入食品防腐剂，装瓶、封标、出厂。
上述技术方案中，提供一种四皮三籽降酸饮品，用于痛风患者日常饮用。痛风，中医称为“痹症”、“厉节风”，经络气血为外邪壅滞，运行不利而变生淤血痰浊，停留于关节骨髓，痰淤胶结，痹阻加重，日久伤及肝肾，外邪易侵，恶性循环。简而言之，主要由于体内湿气遇风寒热邪而致，治之关键在于祛湿通络，湿去则风寒热无所依，致病性大大降低。
本降酸饮品中，红萝卜皮，性凉味辛甘，富含萝卜硫素，可促进人体免疫机制，激发肝脏解毒酵素的活性，清热利水，具下气消食、除痰润肺、解毒生津、解各种泌尿系结石、利大小便、缓解消化不良急泛吐酸水之功效。冬瓜皮，含蛋白质、脂肪、粗纤维、钙、磷、铁、萝卜素、硫胺素、核黄素、菸碱酸、抗坏血酸等，具有消肿利尿、清肺排毒之功效，对于尿不利所引起的水肿有很好的治疗效果，其成分核黄素清肺化痰、止咳，有利于将毒素排出体外。西瓜皮，西瓜皮中含蜡质及糖份，其组分中所含的瓜氨酸能增进肝脏中尿素的形成，从而具有利尿作用，可以治疗肾炎水肿。陈皮，可促进消化液的分泌，排除肠管内积气，可使肾血管收缩，使尿量发生变化；具理气降逆、调中开胃、燥湿化痰之功效。
莲子，具清心火、平肝火、泻脾火、降肺火之功，可清暑除烦，治疗便秘，同时还可帮助机体进行蛋白质、脂肪、糖类代谢，并维持酸碱平衡。冬瓜籽具免疫促进作用，对胰蛋白酶有抑制作用，有抗衰老作用和利湿、消痛排脓、治水肿脚气作用。西瓜籽，含有丰富蛋白质、脂肪酸、B族维生素、维生素E、钾、铁、硒等营养元素，富含油脂，有健胃、通便的作用。莲子与冬瓜苦寒清热主降，配合西瓜籽健胃及其丰富营养，进一步促进机体免疫功能的增强。
本四皮三籽降酸饮品根据痛风人群体质，讲究摄入与排泄的“平衡与适度”，红萝卜皮、陈皮、冬瓜皮、西瓜皮、莲子、冬瓜籽和西瓜籽七种药食同源，其中，皮含叶绿素、生长期吸收阳光及能量，籽属果实，维生素、脂肪酸等营养丰富，两类食物搭配，能有效激发机体信号通道、调节机体阴阳平衡，且科学选择、巧妙搭配的上述四皮三籽食材，诸药伍用，辛温升散，主升苦温燥湿、苦寒清热，主降咸甘收涩，有升有降，收散兼备，使升散燥湿之力倍增，较单味或某几味合用，清热除痰、利水排毒之力倍增；配以天然苏打水为水基，同属偏碱性食材，能补充碱性物质，中和体内尿酸，搭配使用相互协调，沉降之力倍增，以通淋为主，祛湿而治本，共同达到中和高尿酸、加强饮水过程调控、干预嘌呤代谢紊乱和尿酸排泄不畅之功效，从而阻击嘌呤富集向高尿酸血症的转化，阻止痛风石、痛风石性慢性关节炎、尿酸盐肾病的形成，抗痛风作用有效凸显。
本发明的有益效果是：（1）本发明提供的四皮三籽降酸饮品巧妙选取红萝卜皮、陈皮、冬瓜皮、西瓜皮、莲子、冬瓜籽和西瓜籽七种药食兼用之材配伍，搭配以天然苏打水为水基，互相协调，多方调理痛风机体，效果显著稳定，且安全无毒副作用；（2）原料来源广泛、取材方便，成本低；（3）制备工艺操作步骤简洁，易于控制。
具体实施方式
以下以具体实施例详细说明本发明所提供的四皮三籽降酸饮品及制备方法，但不以任何形式限制本发明的保护范围，所属领域技术人员根据技术方案所进行的改善修改或者类似替换，均应包含在本发明的保护范围之内。
实施例1
按如下步骤制备一种四皮三籽降酸饮品：
（1）备料：称量四皮干和三籽干，所述四皮干中包含红萝卜皮、冬瓜皮、西瓜皮和陈皮，所述三籽干中包含莲子、西瓜籽和冬瓜籽，示例性配比参见表1所示；其中红萝卜皮为新鲜红萝卜经清洗后削下的厚1-3mm的皮；冬瓜皮为冬瓜经清洗后削下的厚1-3mm的皮，晾干；西瓜皮是除去红瓤之后的部分削成1-3mm的外皮晾干；陈皮、莲子购自药房；西瓜籽和冬瓜籽为从新鲜果实中挤出的成熟、饱满籽，清洗、晾干，四皮干及三籽干的水分含量控制在10%以下；
表1 四皮三籽降酸饮品原料配比示例（单位：kg）
（2）浸泡：将备好的四皮干和三籽干混合均匀，量取＜40℃苏打水50-300L，优选150L-200L，浸泡1.5h，进行高温提取，用急火加热至沸腾，文火保持水温95-100℃，煮沸25min，过滤，滤出滤渣，滤液收至集液罐内，再向滤渣中加入＜40℃苏打水50-300L，优选150L-200L，急火加热至沸腾，文火保持30min，过滤，滤液同样收至集液罐内；
（3）定容：加苏打水至滤液中定容至5000L，得四皮三籽降酸饮品。
为便于携带、保存等，步骤（3）中定容前，集液罐内的滤液经纳米级滤膜过滤至成品罐，以去除固体颗粒等杂质，再按按体积百分比0.01-0.02%加入食品防腐剂（可选用山梨酸钾、苯甲酸钠等），混合均匀即可进行分装、封标等工序，产品出厂。
应用实施例1
针对痛风预防、微痛风、痛风康复等人群快乐生活防病祛病解渴饮水需求，本实施例征集志愿者进行试饮数据收集。在自愿报名的人群中选出40-55岁人员分为如下组别：
A组：90人，健康、无痛风病史。
B组：60人，有家族痛风遗传史。
C组：150人，有痛风病史。
各组人群不处于急性发作期，试饮初始期没有吃药或药物已排泄7天以上，试饮期间无吃药，正常饮食，白酒少量，啤酒、海鲜每周等量摄食2-5次。试饮期间各组随机均分三部分，即A1、A2、A3、B1、B2、B3、C1、C2和C3，各组第一部分（A1、B1和C1）为对照组，其饮用的四皮三籽降酸饮品的苏打水为以普通矿泉水代替；第二部分（A2、B2和C2）为实验组，饮用的四皮三籽降酸饮品中苏打水采用天然苏打水，第三部分（A3、B3和C3）为空白对照组，饮用水中含与第二部分等量的天然苏打水，其余饮用普通矿泉水，实验组中的天然苏打水的pH范围控制在7.5-8.5之间，可市售获得，或自取华北平原的一处千米深岩层矿藏，水龄达30000多年、符合国家医用矿泉水水质标准的天然苏打水，天然苏打水与机体体液酸碱性接近程度高。
四皮三籽降酸饮品中四皮三籽量按照实施例1中配比1所示制成，各组均日饮2000mL，并于每月检测血尿酸值，各组平均检测结果如下表2所示：
表2 血尿酸浓度值检测统计结果（mmol/L）
*表示该次检测结果与上次结果又统计学的显著差异，P<0.05。
**表示该次检测结果与上次结果又统计学的显著差异，P<0.01。
从应用可见，各组中，以天然苏打水做水基的实验组，相比普通矿泉水做水基的对照组及空白对照组，其试饮人群尿酸降低效果更显著且平稳，具有统计学差异。对于健康人，在试饮初期尿酸各组有一定程度的降低，后期均在正常范围内维持平稳的较低水平，健康人群对各组饮品均正常代谢；对于有家族痛风遗传史的人群，尤其是对于有痛风病史的人群，实验组和对照组均有显著性降低尿酸，试饮者表示饮用后有身轻体健感，尤其是实验组，在试饮期间无人发生痛风，生活状态及质量有大幅提升；饮用天然苏打水的空白对照组也有一定降低尿酸的效果，但较缓慢；饮用本四皮三籽降酸饮的B2、C2组，从初始至试饮期四个月期间，尿酸平均值均在快速下降，具有显著性差异，其效果相比对照组和空白对照组，比二者之和还有约20%的提高，弱碱性的四皮三籽降酸饮一方面中和体内尿酸，一方面对机体的代谢具有调节促进作用，苏打水与四皮三籽综合作用，祛湿通络，综合调节机体各方平衡健康，从而使得尿酸水平大大降低，降低到正常水平后，能在正常水平较低范围维持平稳；对照组降酸效果较显著，可见本四皮三籽配方科学，能快速调节机体对状态。
经本发明人深入检测，发现天然苏打水碳酸氢钠（NaHCO3）含量高达（391.44~486.36mg/L），PH（8.42），锶（0.220~0.237mg/L），偏硅酸（31.25~35.76mg/L）。同时通过17o核磁共振（NMR）谱峰分析，半高宽＜50Hz，属小分子团水。与普通自来水、矿泉水及人工合成苏打水相比，天然苏打水具有以下优势：消解了地壳中相关地层的矿物质，经科学检测，其中所含人体必须的微量元素和矿物质非常接近人体所需补充的有效成分，对调节人体健康平衡有深刻影响。从分子生物学、营养学研究进展看，天然苏打水不但具有解渴作用、载体功效，还直接参与生物物质代谢、能量代谢，尤其小分子团苏打水在促进人体吸收弱碱、促进碱酸中和方面效果显著。本发明人在多年中医学研究和痛风控制研究的基础上，提出了“日平衡”理论，结合“碱酸中和”，并通过量化试验，取得显著效果。以“药食兼用”的中草药精华成分配伍制成降酸饮品，进一步以天然苏打水做水基，辅以现代化工艺科学加工，制成可直饮降酸饮品，中草药与天然苏打水配伍，实现了酸碱中和高度适宜，既提高了中和尿酸效力，又提升了饮品口感，每日足量饮用实现“尿酸日平衡”；同时积极调节机体“气血平衡”，使调胃理气、下气消食、润肺解毒、消肿利便、降脂减肥与平心、肝、脾、肺等火，除烦、燥、邪气、淤滞相协调，进而利于尿酸在碱性环境中可转化为溶解度更高的尿酸盐，利于肾脏排泄，减少尿酸伤害。
综上可见，本发明提供的四皮三籽降酸饮品，尤其是以天然苏打水做水基的四皮三籽降酸饮品，可满足痛风预期、微痛风、痛风康复等人群的日常控嘌呤、降尿酸的“日平衡”需求，有效降低痛风发生的风险和痛风复发，更降低了伤及肾脏以至引起尿毒症的危险。且本降酸饮品原料安全无毒、成本低、制备工艺简单可控，非常适合大众作为日常保健饮用。
Claims (9)
1.一种四皮三籽降酸饮品，其特征在于，所述降酸饮品原料包括以下质量份数的成分：100-200份苏打水和1-3份四皮三籽干，所述四皮三籽干为红萝卜皮、冬瓜皮、西瓜皮、陈皮、莲子、西瓜籽、冬瓜籽的混合干品。
2.根据权利要求1所述的降酸饮品，其特征在于，所述1-3份四皮三籽干中包括0.7-2份红萝卜皮、冬瓜皮、西瓜皮与陈皮混合组成的四皮干和0.3-1份莲子、西瓜籽与冬瓜籽混合组成的三籽干。
3.根据权利要求1所述的降酸饮品，其特征在于，所述苏打水为天然苏打水，pH范围在7.5-8.5。
4.根据权利要求1所述的降酸饮品，其特征在于，所述萝卜皮为红萝卜皮；所述莲子为带芯莲子。
5.一种四皮三籽降酸饮品的制备工艺，其特征在于，包括以下步骤：
（1）备料：称量20-60kg四皮干和10-30kg三籽干，所述四皮干为红萝卜皮、冬瓜皮、西瓜皮与陈皮混合组成，所述三籽干为莲子、西瓜籽与冬瓜籽混合组成；
（2）浸泡：将备好的四皮干和三籽干以＜40℃苏打水浸泡1-3h后，进行高温提取，用急火加热至沸腾，文火保持15-40min，过滤，滤出滤渣，滤液收至集液罐内；
（3）定容：加苏打水至滤液中定容至5000L，得四皮三籽降酸饮品。
6.根据权利要求5所述的制备工艺，其特征在于，所述步骤（2）中高温提取重复2-4次，每次高温提取的滤液均收至集液罐内。
7.根据权利要求5所述的制备工艺，其特征在于，所述四皮干中红萝卜皮、冬瓜皮、西瓜皮与陈皮的质量比为1：0.6-1.2：0.8-1.3：0.8-1.3；所述三籽干中莲子、西瓜籽与冬瓜籽质量比为1：0.6-1.3：0.6-1.3。
8.根据权利要求5所述的制备工艺，其特征在于，所述步骤（2）加苏打水浸泡四皮干和三籽干时，所加苏打水质量为50-300kg。
9.根据权利要求5-8任一所述的制备工艺，其特征在于，所述步骤（3）定容前，滤液经纳米级过滤去除杂质；所得四皮三籽降酸饮品内按体积百分比0.01-0.02%加入食品防腐剂，装瓶、封标、出厂。
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