CN109430617A - 一种含中草药成分的保健果蔬饮品及其加工方法 - Google Patents
一种含中草药成分的保健果蔬饮品及其加工方法 Download PDFInfo
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Abstract
本发明涉及一种含中草药成分的保健果蔬饮品及其加工方法,由以下原料制备而成:油柑、龙珠果、露兜果、红啤梨、莲雾、金星果、洛神果、马兰头、清明菜、泽芹、手掌参、五指毛桃、牛大力以及甜味剂。本发明制成的果蔬饮品营养丰富,含有维生素C、维生素B2、维生素B6、蛋白质、有机酸以及钙、镁、硼、锰、铁、铜、锌、钼等微量元素,并通过科学配比,合理组方,生产的保健饮料能生津止渴,对预防咳嗽、喉炎,效果显著,能有效改善身体虚弱,增强体质,高免疫力,经常饮用,有益身体健康,延年益寿。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种含中草药成分的保健果蔬饮品及其加工方法。
背景技术
饮料也称为饮品,是指以水为基本原料,由不同的配方和制造工艺生产出来,供人们直接饮用的液体食品,经加工制成的适于供人或牲畜饮用的液体,尤指用来解渴、提供营养或提神的液体,汽水及各种果汁等。饮料除提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分,因此有一定的营养。
饮料一般可分为含酒精饮料和无酒精饮料,无酒精饮料又称软饮料。酒精饮料系指供人们饮用且乙醇(酒精)含量在百分之0.5—65(v/v)的饮料,包括各种发酵酒、蒸馏酒及配制酒。无酒精饮料是指酒精含量小于百分之0.5(v/v),以补充人体水分为主要目的的流质食品,包括固体饮料。
近年来,我国饮料行业发展迅速,市场被进一步细分,如今由于人们对健康认识的进一步提高,随着消费水平的升级,传统饮料就显示出了原料、营养、口味相对单一的缺点,人们需要功能更加丰富的饮料来满足不同的日益升级的消费需求。
发明内容
本发明就是针对上述现状,提供了一种含中草药成分的保健果蔬饮品及其加工方法。
一种含中草药成分的保健果蔬饮品,其特征在于:由以下原料制备而成:油柑800~1000份、龙珠果800~1000份、露兜果700~900份、红啤梨700~900份、莲雾500~700份、金星果500~700份、洛神果200~300份、马兰头200~300份、清明菜200~300份、泽芹200~300份、手掌参100~140份、五指毛桃100~140份、牛大力100~140份以及甜味剂400~600份,纯净水适量。
如权利要求1所述含中草药成分的保健果蔬饮品的加工方法,其特征在于包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在3~5%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤6~10min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗6~10min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯10~20s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗6~10min后,放入纯净水中,浸泡30~40min;
将泽芹去根,用常温的流动水冲洗6~10min后,放入清水中,浸泡1~2次,每次12~20min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌15~25min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌15~25min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置1~2h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70~90目筛后,加入8~10倍重量、浓度为75~85%的乙醇溶液中浸泡30~40min后,于70~80℃条件下回流提取2~3次,每次1~1.5h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入甜味剂,搅拌混合调配,搅拌机搅拌速度设定为50~70r/min,搅拌时间设定为10~14min,搅拌结束后快速升温至90~95℃,恒温下保持5~9min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在190~380nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为50~70MPa,均质温度设定为45~55℃;然后泵入真空脱气机中,抽真空至真空度为91~93kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为90~130℃,灭菌时间10~30秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品;
步骤七:将步骤六制得的饮料成品随机抽样,按批次送化验室进行抽样检测,抽检合格后再封装贴标入库。
上述油柑果实肉质,球形,成熟时成赤黄色或淡黄色,其成分有:维生素A(微克)8、硫胺素(毫克)0、核黄素(毫克)0.01、烟酸(毫克)0.52、维生素C(毫克)62、维生素E(毫克)0、胡萝卜素(微克)0.6、视黄醇当量(微克)86.6、热量(千卡)38、蛋白质(克)0.3、脂肪(克)0.1、碳水化合物(克)9、钙(毫克)6、磷(毫克)9、镁(毫克)8、钾(毫克)1、锰(毫克)0.95、铁(毫克)0.2、铜(毫克)0、锌(毫克)0.1、硒(微克)1.13可以生吃,具有去油、化痰止咳、润肺清嗓、生津消渴、消化不良、胃腹痛、感冒、牙疼、咽喉痛,疝痛、痢疾等疾患有一定功效。
上述龙珠果可直接食用,也可煎汤,有清热解毒;清肺止咳的功效。主肺热咳嗽;小便混浊;痈疮肿毒;外伤性眼角膜炎;淋巴结炎。
上述露兜果,可治咳嗽,其所含糖、盐类和酶有利尿作用,适当食用对肾炎,高血压病患者有益,能改善局部的血液循环,消除炎症和水肿,具有健胃消食、补脾止泻、清胃解渴等功用,其根可治感冒发热。
上述红啤梨营养价值丰富:1.红啤梨含有丰富的胡萝卜素、维生素B1、B2及苹果酸等,具有润肺凉心、消炎降火、解疮毒、酒毒的作用。
2.红啤梨富含的维生素B,能保护心脏,减轻疲劳,增强心肌活力,降低血压。
3.红啤梨所含的配糖体及鞣酸等成分,能祛痰止咳,对咽喉有养护作用。
4.红啤梨有较多糖类物质和多种维生素,易被人体吸收,增进食欲,对肝脏具有保护作用。
5.红啤梨果胶含量很高,有助于消化,通肠胃。
并有一定的药用价值:1.红啤梨药用能治风热、润肺、凉心、消痰、降火、解毒。
2.红啤梨确有润肺清燥、止咳化痰、养血生肌的作用。
3.红啤梨对急性气管炎和上呼吸道感染的患者出现的咽喉干、痒、痛、音哑、痰稠、便秘、尿赤均有良效。
4.红啤梨又有降低血压和养阴清热的效果,所以高血压、肝炎、肝硬化病人常吃梨有好处。
上述莲雾能润肺止咳,果实中淡淡的甜味中微带点酸,有一股苹果的清香,食后齿颊留芳。对咳嗽、哮喘、除痰、凉血、胃腹胀满、糖尿病均有效果。
营养价值如下:1.莲雾中富含丰富的维生素C、维生素B2、维生素B6、钙、镁、硼、锰、铁、铜、锌、钼等微量元素,每百克莲雾果肉中含水分含量为90.75克、总糖含量为7.68克、蛋白质含量为0.69克、维生素C为7.807毫克、有机酸为0.205毫克/千克、果皮花青素为0.073毫克/千克,莲雾水分含量大对皮肤有好处。
2.莲雾是微碱性水果,可调节人胃肠的酸碱度。
3.莲雾带有特殊的香味,是天然的解热剂。由于含有许多水分,在食疗上有解热、利尿、宁心安神的作用。
4.小孩有消化不良时,用莲雾伴食盐食用,有帮助消化的功效,大人吃也很好,有生津止渴的作用。
5.莲雾根主治小便不利、皮肤湿痒。
上述金星果营养丰富,营养成分高于苹果、梨、李、柑桔等多种水果。其根和果可供药用,能补血、下乳、收敛;治红白痢疾、淋症肿癌、乳少、痔疮、疲倦乏力、黄疸、消化不良、疟疾、淋巴结核、白带、乳腺炎、跌打损伤、腰酸背痛等症。
金星果果肉质地细滑,具柔和甜味,宜鲜食,每100g金星果可食部分成分为:卡路里67.2焦耳;水78.4~85.7g;蛋白质为0.72~2.33g;碳水化合物14.65g;纤维0.55~3.30g;灰分0.35~0.72g;钙7.4~17.3mg;磷15.9~22.0mg;铁0.30~0.68mg;胡萝卜素0.004~0.039mg;维生素B10.018~0.08mg;核黄素0.013~0.04mg;烟酸为0.935~1.340mg;维生素C3.0~15.2mg;色氨酸4mg;蛋氨酸2mg;赖氨酸22mg。
食用成熟的果实可减轻喉炎和肺炎炎症,用果实熬煮的药嗽口,可减轻咽喉痛,成熟的果实对糖尿病同样有治疗作用。
上述洛神果,果实鲜艳,味道微酸,体育清热解毒、缓解疲劳、促进新陈代谢、开胃消食的功效。其花果中含有大量的花青素、果胶、果酸等,具有促进新陈代谢、缓解身体疲劳、降压、降血脂等功效,具有很好的保健作用。可以促进新陈代谢、缓解身体疲倦、清热解毒、开胃消滞、振奋精神。对治疗心脏病、高血压、调节血脂,降低血液浓度等有一定效果。同时具有防感冒、治喉炎热咳、促进胆汁分泌、消斑平皱、滋润肌体等作用,经常食用,能够改善体质、健康益寿。
上述马兰头营养价值丰富,含有多种营养成分,丰富的矿质元素和维生素及β-胡萝卜素,17种以上氨基酸,其中7种为人体必需。其中钾含量是普通蔬菜的20倍,嫩茎叶含水分、钙、磷、铁、胡萝卜素、钾、维生素B、尼克酸等,马兰含有丰富的无机盐,
每100克马兰的营养成分:能量25千卡、蛋白质2.4克、脂肪0.4克、碳水化合物4.6克、膳食纤维1.6克、维生素A340微克、胡萝卜素2040微克、硫胺素0.06毫克、核黄素0.13毫克、烟酸0.8毫克、维生素C26毫克、维生素E0.72毫克、钙67毫克、磷38毫克、钾285毫克、钠15.2毫克、镁14毫克、铁2.4毫克、锌0.87毫克、硒0.75微克、铜0.13毫克。全草含挥发油,油中的成分有乙酸龙脑脂、甲酸龙脑脂、酚类、倍半萜烯、二聚烯和辛酸等。马兰头有治疗感冒,咳嗽,咽痛喉痹、清热利湿,解毒消肿的功效。
上述清明菜的幼苗可做菜,也有很好的食疗作用,味甘,有祛风解表,化痰止咳的功效,可用于咳嗽多痰,感冒气喘,蚕豆病,降低血压,筋骨疼,痈肿、消化性溃疡等。
上述泽芹的营养成分包括:各种维生素、矿物质含量较高,每100g可食部分含蛋白质1.8g、脂肪0.24g、碳水化合物1.6g、粗纤维1.0g、钙160mg、磷61mg、铁8.5mg,且还含有芸香苷、泽芹素和檞皮素等。能散风寒、止头痛、降血压,主要作用于感冒头痛,头晕,高血压,且对多种常见致病性皮肤真菌有抑制作用。
上述手掌参产东北及山西、陕西、甘肃、宁夏、青海、河北等地,其食疗作用包括:治咳嗽气喘,滋补益精,壮阳。用于消瘦无力,久病体虚,神志恍惚,补益气血,生津止渴。治肺虚咳喘,虚劳消瘦,神经衰弱。
上述五指毛桃含氨基酸、糖类、甾体、香豆精,健脾补肺、行气利湿、舒筋活络,常用于治疗脾虚浮肿、食少无力、肺痨咳嗽、盗汗、带下、产后无乳、月经不调、风湿痹痛、水肿等症。
上述牛大力,主要成份为蛋白质、淀粉质及生物碱等,味甘性平,能补虚润肺,强筋活络。用于腰肌劳损,风湿性关节炎,治肺热,肺虚咳嗽,肺结核,慢性支气管炎,慢性肝炎。
本发明所述含中草药成分的保健果蔬饮品,其特征在于:由以下原料制备而成:油柑850~950份、龙珠果850~950份、露兜果750~850份、红啤梨750~850份、莲雾550~650份、金星果550~650份、洛神果200~280份、马兰头200~280份、清明菜200~280份、泽芹200~280份、手掌参110~130份、五指毛桃110~130份、牛大力110~130份以及甜味剂450~550份,纯净水适量。
本发明所述含中草药成分的保健果蔬饮品,其特征在于:由以下原料制备而成:油柑900份、龙珠果900份、露兜果800份、红啤梨800份、莲雾600份、金星果600份、洛神果250份、马兰头250份、清明菜250份、泽芹250份、手掌参120份、五指毛桃120份、牛大力120份以及甜味剂500份,纯净水适量。
本发明所述含中草药成分的保健果蔬饮品,其特征在于:所述清明菜为晒干的清明菜;
所述五指毛桃为炮制后的五指毛桃,其炮制方法为:取优质原药材→除去杂质、重金属→冲淋洗净→纯净水润透→切3mm厚片→干燥制得;
所述牛大力,选用其根,挑选片大、色白、粉质、味甜者入药;
所述泽芹选取茎粗、色绿、香气浓者作为加工原料。
本发明所述含中草药成分的保健果蔬饮品的加工方法,其特征在于:所述的低温及低温冷藏的温度为0~4℃,所述无菌灌装是通过无菌冷灌装生产线实现的。
本发明所述含中草药成分的保健果蔬饮品的加工方法,其特征在于:所述步骤三中,洛神果的两次浸提均采用连续回流提取法,其提取温度为70℃,提取时间为6h。
本发明所述含中草药成分的保健果蔬饮品的加工方法,其特征在于:所述步骤四中搅拌机搅拌速度设定为60r/min,搅拌时间设定为12min;所述步骤五的均质压力为60MPa,均质温度为50℃;真空脱气机的真空度为92kPa;上述步骤六中饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为110℃,灭菌时间20秒。
本发明所述含中草药成分的保健果蔬饮品,其特征在于:如权利1所述具有保健功能的果蔬饮品,其特征在于:所述甜味剂为白砂糖、葡萄糖、木糖醇、低聚异麦芽糖、冰糖、乳糖中的至少一种。
由上可知,本发明与现有普通饮料相比,有如下的优点进步。
一种含中草药成分的保健果蔬饮品及其加工方法,由油柑、龙珠果、露兜果、红啤梨、莲雾、金星果、洛神果、马兰头、清明菜、泽芹、手掌参、五指毛桃、牛大力以及甜味剂制备而成。本发明制成的果蔬饮品营养丰富,含有维生素C、维生素B2、维生素B6、蛋白质、有机酸以及钙、镁、硼、锰、铁、铜、锌、钼等微量元素,并通过科学配比,合理组方,生产的保健饮料能生津止渴,对预防咳嗽、喉炎,效果显著,能有效改善身体虚弱,增强体质,高免疫力,经常饮用,有益身体健康,延年益寿。
具体实施方式
为了彻底了解本发明,将在下列的描述中提出详细的配方组成。显然,本发明的施行并不限定于本领域的技术人员所熟悉的特殊细节。本发明的较佳实施例详细描述如下,然而除了这些详细描述外,本发明还可以具有其他实施方式。
实施例1:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑900份、龙珠果900份、露兜果800份、红啤梨800份、莲雾600份、金星果600份、洛神果250份、马兰头250份、清明菜250份、泽芹250份、手掌参120份、五指毛桃120份、牛大力120份以及木糖醇500份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在4%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤8min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗8min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯15s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗8min后,放入纯净水中,浸泡35min;
将泽芹去根,用常温的流动水冲洗8min后,放入清水中,浸泡1次,每次20min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌20min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌20min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置1.5h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过90目筛后,加入9倍重量、浓度为80%的乙醇溶液中浸泡35min后,于75℃条件下回流提取3次,每次1h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入木糖醇,搅拌混合调配,搅拌机搅拌速度设定为60r/min,搅拌时间设定为12min,搅拌结束后快速升温至93℃,恒温下保持7min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在280nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为60MPa,均质温度设定为50℃;然后泵入真空脱气机中,抽真空至真空度为92kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为110℃,灭菌时间20秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品;
步骤七:将步骤六制得的饮料成品随机抽样,按批次送化验室进行抽样检测,抽检合格后再封装贴标入库。
实施例2:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑1000份、龙珠果950份、露兜果900份、红啤梨850份、莲雾700份、金星果650份、洛神果300份、马兰头280份、清明菜260份、泽芹260份、手掌参140份、五指毛桃140份、牛大力130份以及木糖醇550份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在5%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤10min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗10min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯20s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗10min后,放入纯净水中,浸泡40min;
将泽芹去根,用常温的流动水冲洗10min后,放入清水中,浸泡2次,每次12min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌25min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌25min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置2h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过80目筛后,加入10倍重量、浓度为85%的乙醇溶液中浸泡40min后,于80℃条件下回流提取2次,每次1.5h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入木糖醇,搅拌混合调配,搅拌机搅拌速度设定为70r/min,搅拌时间设定为10min,搅拌结束后快速升温至95℃,恒温下保持5min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在350nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为70MPa,均质温度设定为55℃;然后泵入真空脱气机中,抽真空至真空度为93kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为120℃,灭菌时间15秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品;
步骤七:将步骤六制得的饮料成品随机抽样,按批次送化验室进行抽样检测,抽检合格后再封装贴标入库。
实施例3:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑850份、龙珠果800份、露兜果750份、红啤梨700份、莲雾500份、金星果500份、洛神果220份、马兰头220份、清明菜200份、泽芹200份、手掌参100份、五指毛桃100份、牛大力100份以及木糖醇450份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在3%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤6min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗6min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯10s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗6min后,放入纯净水中,浸泡30min;
将泽芹去根,用常温的流动水冲洗6min后,放入清水中,浸泡1次,每次20min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌15min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌15min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置1.2h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70目筛后,加入8倍重量、浓度为75%的乙醇溶液中浸泡30min后,于70℃条件下回流提取2次,每次1.2h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入木糖醇,搅拌混合调配,搅拌机搅拌速度设定为55r/min,搅拌时间设定为14min,搅拌结束后快速升温至90℃,恒温下保持9min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在200nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为50MPa,均质温度设定为55℃;然后泵入真空脱气机中,抽真空至真空度为91kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为90℃,灭菌时间30秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品;
步骤七:将步骤六制得的饮料成品随机抽样,按批次送化验室进行抽样检测,抽检合格后再封装贴标入库。
实施例4:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑1000份、龙珠果950份、露兜果750份、红啤梨750份、莲雾550份、金星果500份、洛神果280份、马兰头220份、清明菜200份、泽芹200份、手掌参130份、五指毛桃110份、牛大力100份以及木糖醇450份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在3%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤6min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗6min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯18s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗9min后,放入纯净水中,浸泡38min;
将泽芹去根,用常温的流动水冲洗9min后,放入清水中,浸泡2次,每次12min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌18min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌18min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置2h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70目筛后,加入9倍重量、浓度为80%的乙醇溶液中浸泡38min后,于80℃条件下回流提取2次,每次1h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入木糖醇,搅拌混合调配,搅拌机搅拌速度设定为60r/min,搅拌时间设定为12min,搅拌结束后快速升温至93℃,恒温下保持7min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在350nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为65MPa,均质温度设定为50℃;然后泵入真空脱气机中,抽真空至真空度为91.5kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为130℃,灭菌时间15秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品;
步骤七:将步骤六制得的饮料成品随机抽样,按批次送化验室进行抽样检测,抽检合格后再封装贴标入库。
对比例1:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:龙珠果900份、露兜果800份、红啤梨800份、莲雾600份、金星果600份、洛神果250份、马兰头250份、清明菜250份、泽芹250份、手掌参120份、五指毛桃120份、牛大力120份以及白砂糖500份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在4%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤8min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗8min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯15s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗8min后,放入纯净水中,浸泡35min;
将泽芹去根,用常温的流动水冲洗8min后,放入清水中,浸泡2次,每次12min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌20min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌20min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置1.5h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70目筛后,加入9倍重量、浓度为80%的乙醇溶液中浸泡35min后,于75℃条件下回流提取3次,每次1h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入白砂糖,搅拌混合调配,搅拌机搅拌速度设定为60r/min,搅拌时间设定为12min,搅拌结束后快速升温至93℃,恒温下保持7min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在280nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行1次均质,使各成分均匀化,均质压力设定为60MPa,均质温度设定为50℃;然后泵入真空脱气机中,抽真空至真空度为92kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为110℃,灭菌时间20秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品。
对比例2:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑800份、龙珠果950份、红啤梨900份、莲雾700份、金星果450份、洛神果250份、马兰头300份、清明菜300份、泽芹260份、手掌参140份、五指毛桃130份、牛大力100份以及白砂糖400份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤10min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗10min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯20s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗10min后,放入纯净水中,浸泡40min;
将泽芹去根,用常温的流动水冲洗10min后,放入清水中,浸泡1次,每次20min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌25min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌25min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置2h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70目筛后,加入10倍重量、浓度为85%的乙醇溶液中浸泡40min后,于75℃条件下回流提取2次,每次1.5h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入白砂糖,搅拌混合调配,搅拌机搅拌速度设定为70r/min,搅拌时间设定为10min,搅拌结束后快速升温至95℃,恒温下保持5min后,快速冷却至40℃;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为70MPa,均质温度设定为55℃;然后泵入真空脱气机中,抽真空至真空度为93kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为130℃,灭菌时间10秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品。
对比例3:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑750份、龙珠果800份、露兜果650份、红啤梨700份、金星果500份、洛神果220份、马兰头200份、清明菜200份、泽芹200份、手掌参110份、五指毛桃100份、牛大力100份以及白砂糖400份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在3%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨用常温的流动水冲淋洗涤6min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗6min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯10s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗6min后,放入纯净水中,浸泡30min;
将泽芹去根,用常温的流动水冲洗6min后,放入清水中,浸泡2次,每次12min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌15min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌15min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置1h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70目筛后,加入8倍重量、浓度为75%的乙醇溶液中浸泡30min后,于7℃条件下回流提取2次,每次1.5h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入白砂糖,搅拌混合调配,搅拌机搅拌速度设定为50r/min,搅拌时间设定为14min,搅拌结束后快速升温至90℃,恒温下保持9min后,快速冷却至40℃;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行1次均质,使各成分均匀化,均质压力设定为55MPa,均质温度设定为45℃;然后泵入真空脱气机中,抽真空至真空度为91kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为90℃,灭菌时间30秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品。
对比例4:
一种含中草药成分的保健果蔬饮品,由以下原料制备而成:油柑950份、龙珠果800份、露兜果650份、红啤梨700份、莲雾450份、金星果500份、马兰头280份、清明菜220份、泽芹200份、手掌参140份、五指毛桃100份以及白砂糖450份,纯净水适量。
所述含中草药成分的保健果蔬饮品的加工方法,包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在3%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤6min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗6min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯18s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗9min后,放入纯净水中,浸泡38min;
将泽芹去根,用常温的流动水冲洗9min后,放入清水中,浸泡12次,每次12min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌18min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌18min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将手掌参、五指毛桃清洁、混合后,粉碎过70目筛后,加入8倍重量、浓度为75%的乙醇溶液中浸泡38min后,于70℃条件下回流提取2次,每次1h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入白砂糖,搅拌混合调配,搅拌机搅拌速度设定为65r/min,搅拌时间设定为10min,搅拌结束后快速升温至92℃,恒温下保持8min后,快速冷却至40℃;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行1次均质,使各成分均匀化,均质压力设定为65MPa,均质温度设定为48℃;然后泵入真空脱气机中,抽真空至真空度为93kPa;
步骤六:将步骤五均质后得到的饮料半成品经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品。
下面通过具体试验例来进一步说明本发明的效果。
对本发明实施例1~4所制得的饮料进行了如下检验,检验结果见表1。
试验例一、微生物及理化检验
取实施例1~4的方法制得的果蔬饮料,对其安全性进行检测,检测方法采用GB/T5009和GB/T4789方法,检测结果见表1:
由表1检测的结果可知,由本发明实施例1~4制得的果蔬饮料,其菌落总数、大肠菌群、霉菌数和重金属含量均满足食品级要求,且不含有致病菌,完全符合饮用要求。
试验例二、稳定性试验
1.试验材料:实施例1~4、对比例1~4制得的饮料成品。
2.试验方法:对上述饮料成品进行长期试验,观察其外观和色泽。
3.长期试验条件:室内阴凉环境、自然光照
4.试验结果:各组保健饮料的长期试验结果如下表2所示。
表2.各组保健饮料的长期试验结果
由表2可知:
本发明实施例1~4制备的果蔬饮料在室温、自然光照条件下放置12个月后仍然保持澄清、黄色,状态稳定;而对比例1~4制备的饮料放置3个月后就开始出现不同程度的浑浊或沉淀、色变现象,说明本发明实施例1~4制备的果蔬饮料具有较高的稳定性,可以有效保持果蔬饮料的感官指标,延长产品的货架期。
试验例三、毒性动物试验
小鼠急性动物试验:采用本发明具体实施例1~4和对比例1~4的饮料替代小鼠的日常饮水进行饲喂,连续观察14天,试验期间未发现死亡和异常毒性反应,试验结束,解剖小鼠,观察其肝、肾、脾、胃、心、肺和肠,均未见异常。
小鼠慢性动物试验:采用本发明具体实施例1~4和对比例1~4的饮料替代小鼠的日常饮水进行饲喂,连续观察90天,结果显示:饲喂本发明具体实施例1~4和对比例1~4的产品的小鼠皮毛光亮,行为活动正常,体重正常增加,血液生化指标正常,尿常规和骨髓指标均在正常范围值内,组织脏器未见异常。
由以上实验可知,本发明的产品是安全、无毒的。
试验例四、止咳效果试验
1.试验材料:实施例1~4、对比例1~4、对照组制备的饮料。
2.试验对象:小白鼠90只,体重22g±2g,6-8周龄,由大连医科大学实验动物中心提供,雌雄各半,雌性小鼠均无怀孕。
3.试验方法:
将试验小鼠随机分为9组,每组10只,分别为对照组、实施例1~4组及对比例1~4组。禁食12h后,实施例1~4组、对比例1~4组分别灌胃由实施例1~4、对比例1~4制备的饮料,对照组灌胃医用生理盐水(9mL/20g),给药1h后,将小鼠分别置于1000mL溶剂的玻璃钟罩内,将经超声波雾化的浓氨水喷入钟罩内共5秒钟,喷雾开始后立即观察各小鼠的咳嗽潜伏期及2分钟内咳嗽次数,并计算咳嗽抑制率。结果见下表3。
咳嗽潜伏期指氨水喷雾开始至出现咳嗽所需时间。
咳嗽抑制率(%)=[(对照组咳嗽次数-试验组咳嗽次数)÷对照组咳嗽次数]×100%
表3.止咳效果对比
注:与模型对照组比较,*P<0.05,**P<0.01。
由表3可知,与对照组相比,本发明制备的果蔬饮料对小鼠咳嗽有显著的抑制作用,说明本发明果蔬饮料具有明显抑制咳嗽的效果,其中本发明实施例1为最佳实施例。与对比例1~4和对照组相比,由本发明实施例1制得的果蔬饮料抑制咳嗽效果最好,且差别具有显著性。
试验例五、对胃部不适方面的疗效
1.召集胃病志愿者300名,其中男性123名,女性147名,年龄段为13-66岁,平均年龄为41岁,随机分成10组,各组在性别和年龄等方面无统计学差异。实施例1~4组、对比例1~4组分别服用实施例1~4、对比例1~4制得的饮料,每天1瓶,可分多次饮用,空白对照组饮用等量的淡盐水,阳性对照组饮用某品牌开胃口服液,口服,一次10ml,一日2次,连续饮用4周后进行测试。结果如表4所示。
2.疗效评价:
治愈:消化不良症状消失、胃酸胃痛症状消失、胃腹胀满症状消失。
显效:消化不良明显减轻、胃酸胃痛明显降低,胃腹胀满明显下降。
有效:消化不良有所减轻、胃酸胃痛有所降低,胃腹胀满有所下降。
无效:上述几种胃部不适症状无改善或有所加重。
总有效率=(治愈+显效+有效)/总例数×100%。
由表4可知,与对比例组相比,本发明实施例1~4组制备的果蔬饮料对改善胃部不适方面效果显著,说明本发明果蔬饮料能够明显增加肠道蠕动,消除胃酸胃痛、促进排便的效果,其中本发明实施例1为最佳实施例。与对比例1~4和对照组相比,由本发明实施例1制得的果蔬饮料效果最好。
典型病例:
病例1:于某凤,女,45岁,常年患有咳嗽,咽喉疼痛疾病,需要经常通过服药来治疗,长期以来精神较差,脸色苍白,无血色。饮用本发明实施例1制得的饮料1个月后,其咳嗽频率明显减少,坚持2个月后,至今未复发,精神状态得到显著改善,现在继续服用少量。
病例2:杨某庭,男,66岁,有哮喘,影响睡眠,白天老犯困,且血压偏高;饮用本发明实施例1制得的饮料2个月后,睡眠质量得到明显改善,精神也比以前好多了,高血压、高血脂状况也得到了改善。停止饮用4个月后,对其进行随访,现呼吸顺畅,相关病症未有反复。
病例3:常某,女,28岁,平时工作压力大,久病体虚,消瘦无力,睡眠质量差,白天没精神,疲劳,神志恍惚,注意力不集中。坚持饮用本发明实施例1制得的饮料50天后,睡眠质量得到明显改善,白天精神充足,气色红润有光泽,能够胜任日常工作,其疲劳完全缓解。
本发明所述的一种含中草药成分的保健果蔬饮品及其加工方法已经通过上述实施例进行了说明,但应当理解的是,上述实施例只是用于举例和说明的目的,而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是,本发明并不局限于上述实施例,根据本发明的教导还可以做出更多种的变型和修改,这些变型和修改均落在本发明所要求保护的范围以内。本发明的保护范围由附属的权利要求书及其等效范围所界定。
Claims (9)
1.一种含中草药成分的保健果蔬饮品,其特征在于:由以下原料制备而成:油柑800~1000份、龙珠果800~1000份、露兜果700~900份、红啤梨700~900份、莲雾500~700份、金星果500~700份、洛神果200~300份、马兰头200~300份、清明菜200~300份、泽芹200~300份、手掌参100~140份、五指毛桃100~140份、牛大力100~140份以及甜味剂400~600份,纯净水适量。
2.如权利要求1所述含中草药成分的保健果蔬饮品的加工方法,其特征在于包括下列步骤:
步骤一:根据上述配方,挑选、称取无病虫害的优质原料;
步骤二:将成熟的油柑、龙珠果去柄去脐后,用常温的流动水轻轻冲淋洗涤干净,低温条件下晾干备用;
将成熟的露兜果用常温的流动水冲洗干净,去皮、切块后放在3~5%浓度的盐水中进行浸泡,浸泡的时间≥40min;
将成熟的红啤梨、莲雾用常温的流动水冲淋洗涤6~10min,去柄去脐,连皮切块分割果肉,低温冷藏备用;
将成熟的金星果用常温的流动水冲洗6~10min后,去果皮、去籽后,取果肉切块,低温冷藏备用;
将马兰头择洗干净,放沸水中焯10~20s,捞出后浸入4℃的纯净水中;
将清明菜去除杂质后,用常温的流动水冲洗6~10min后,放入纯净水中,浸泡30~40min;
将泽芹去根,用常温的流动水冲洗6~10min后,放入清水中,浸泡1~2次,每次12~20min;
步骤三:将步骤二制得的油柑、龙珠果、露兜果、红啤梨、莲雾、金星果于无菌环境下放入榨汁机榨汁,并充分搅拌15~25min,待混合均匀后,过150目滤网,去渣,得果汁,低温冷藏备用;
将经过步骤二浸泡后的马兰头、清明菜、泽芹切段后连同最后一次浸泡的水,于无菌环境下放入榨汁机榨汁,并充分搅拌15~25min,待混合均匀后,过150目滤网,去渣,得蔬菜汁,低温冷藏备用;
将洛神果粉碎至20目后,加入料液比1:10比例的纯净水进行一次浸提,得到一次滤液和一次滤渣;向一次滤渣中继续加入料液比1:8比例的水进行二次浸提,得到二次滤液和二次滤渣;合并一次滤液和二次滤液,静置1~2h后,过150目滤网,得洛神果提取液;
将手掌参、五指毛桃、牛大力清洁、混合后,粉碎过70~90目筛后,加入8~10倍重量、浓度为75~85%的乙醇溶液中浸泡30~40min后,于70~80℃条件下回流提取2~3次,每次1~1.5h,直至无醇,合并提取液,过150目滤网,得中药提取液;
步骤四:将步骤三加工好的果汁、蔬菜汁、洛神果提取液、中药提取液混合倒入搅拌机,加入其6倍重量的纯净水,再加入甜味剂,搅拌混合调配,搅拌机搅拌速度设定为50~70r/min,搅拌时间设定为10~14min,搅拌结束后快速升温至90~95℃,恒温下保持5~9min后,快速冷却至40℃,进行紫外线消毒灭菌处理,波长设定在190~380nm之间;
步骤五:在步骤四制得的搅拌均匀的混合汁液于无菌条件下输入均质机,进行2次均质,使各成分均匀化,均质压力设定为50~70MPa,均质温度设定为45~55℃;然后泵入真空脱气机中,抽真空至真空度为91~93kPa;
步骤六:将步骤五均质后得到的饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为90~130℃,灭菌时间10~30秒后,迅速降至常温再经无菌灌装封口入玻璃瓶中,每瓶300ml,即得饮料成品;
步骤七:将步骤六制得的饮料成品随机抽样,按批次送化验室进行抽样检测,抽检合格后再封装贴标入库。
3.如权利1所述含中草药成分的保健果蔬饮品,其特征在于:由以下原料制备而成:油柑850~950份、龙珠果850~950份、露兜果750~850份、红啤梨750~850份、莲雾550~650份、金星果550~650份、洛神果200~280份、马兰头200~280份、清明菜200~280份、泽芹200~280份、手掌参110~130份、五指毛桃110~130份、牛大力110~130份以及甜味剂450~550份,纯净水适量。
4.如权利1所述含中草药成分的保健果蔬饮品,其特征在于:由以下原料制备而成:油柑900份、龙珠果900份、露兜果800份、红啤梨800份、莲雾600份、金星果600份、洛神果250份、马兰头250份、清明菜250份、泽芹250份、手掌参120份、五指毛桃120份、牛大力120份以及甜味剂500份,纯净水适量。
5.如权利1所述含中草药成分的保健果蔬饮品,其特征在于:如权利1所述具有保健功能的果蔬饮品,其特征在于:所述甜味剂为白砂糖、葡萄糖、木糖醇、低聚异麦芽糖、冰糖、乳糖中的至少一种。
6.如权利1所述含中草药成分的保健果蔬饮品,其特征在于:所述清明菜为晒干的清明菜;
所述五指毛桃为炮制后的五指毛桃,其炮制方法为:取优质原药材→除去杂质、重金属→冲淋洗净→纯净水润透→切3mm厚片→干燥制得;
所述牛大力,选用其根,挑选片大、色白、粉质、味甜者入药;
所述泽芹选取茎粗、色绿、香气浓者作为加工原料。
7.如权利2所述含中草药成分的保健果蔬饮品的加工方法,其特征在于:所述的低温及低温冷藏的温度为0~4℃,所述无菌灌装是通过无菌冷灌装生产线实现的。
8.如权利2所述含中草药成分的保健果蔬饮品的加工方法,其特征在于:所述步骤三中,洛神果的两次浸提均采用连续回流提取法,其提取温度为70℃,提取时间为6h。
9.如权利2所述含中草药成分的保健果蔬饮品的加工方法,其特征在于:所述步骤四中搅拌机搅拌速度设定为60r/min,搅拌时间设定为12min;所述步骤五的均质压力为60MPa,均质温度为50℃;真空脱气机的真空度为92kPa;上述步骤六中饮料半成品输入超高温瞬时灭菌机进行高温灭菌,灭菌温度为110℃,灭菌时间20秒。
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