CN110393247A - 一种南非叶醋饮的制备方法 - Google Patents
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Abstract
本发明涉及一种南非叶醋饮的制备方法，属于食品加工技术领域。制备方法如下：南非叶加80℃的水、恒温浸提30‑40min，静置过滤得南非叶汁；将南非叶汁10‑20份、醋15‑25份、4‑8份蔗糖混合；添加4‑6wt％的蜂蜜调节甜度；罐装、杀菌、冷却，得到南非叶醋饮。本发明产品口感细腻，色泽鲜亮澄清，并具有降血糖、降血压、降血脂等保健功效；加入食醋，中和南非叶中略苦的味道，相互含有的黄酮类成分共同作用提高本产品的抗氧化性及其他功效；原材料来源广泛，成本低廉，工艺简单，适合现代化工业生产。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种南非叶醋饮的制备方法。
背景技术
南非叶即菊科斑鸠菊属植物扁桃斑鸠菊的叶。南非叶生长于南非，从马来西亚、新加坡移植到我国，南非叶在尼日利亚最早被用作蔬菜和调料，赤道周边非洲居民经常使用南非叶做汤或炖菜。南非叶在我东南沿海地区被称为“将军叶”，俗称苦茶；可作为蔬菜食用，是一种药食两用的植物。它生长能力强，四季皆宜种。南非叶应用广泛，尤以在东南亚和中国台湾等地民间应用较多，己在药品、食品等工业等领域得到广泛应用；并在治疗肿瘤尤其在防治乳腺癌、鼻咽癌等方面极具潜力，因此，南非叶以抗癌草药著称。民间还有“两片南非叶加一个青苹果”就可以治疗癌症的说法；而中国大陆则对此较为陌生。
南非叶味苦涩性凉，具有清热解毒的功效；适用于降血压、降胆固醇、糖尿病、风热性或血热性皮肤病及皮肤搔痒的治疗；南非叶中倍半萜内酯和斑鸠菊苷都有很强的抗癌药理活性，其中的含有较丰富的黄酮类，具有抗氧化性。在临床应用方面，南非叶的水煎剂可以治疗发热、疟疾、腹泻、痢疾、肝炎、疥疮、咳嗽、头痛和胃痛等疾病，具有抗氧化性、保肝、促胃酸分泌、降血脂、抗疟原虫和抗癌等作用。国内对于南非叶深加工产品的研制尚处于起步阶段，目前只有南非叶茶(苦茶)尚未被大众所知，此外还未有其他相关产品面市，因此国内有大片南非叶空白市场有待开发。
发明内容
为了弥补现今市场空白及解决技术现在技术不足的问题，本发明提供一种南非叶醋饮的制备方法。本发明的技术方案如下：一种南非叶醋饮的制备方法，包括如下步骤，
S1浸提南非叶：南非叶加80℃的水、恒温浸提30-40min，静置过滤得南非叶汁；
S2调配：将南非叶汁10-20份、醋15-25份、4-8份蔗糖混合；
S3调节甜度：添加4-6wt％的蜂蜜调节甜度；
S4杀菌：罐装、杀菌、冷却，得到南非叶醋饮。
进一步的，所述的杀菌条件为：115-125℃，恒温20-30分钟。
进一步的，所述的南非叶汁为15份、醋20份、蔗糖4份。
食用醋作为一种常见的调味品，使用传统的酿造工艺而制成的，在我国已有悠久的历史。食醋不仅是人们喜爱的调味佳品，还具有多种营养保健和药用功效。食醋能防止和解除疲劳，对病原菌有很强的杀灭效力，可防治多种传染病；食醋中含有多酚、黄酮类抗氧化成分，其酿造过程中美拉德反应产物也具有一定的抗氧化性；常食用醋能防止液呈酸性，有降低血压、预防动脉硬化功能，食醋能增强肝脏机能和肾功能，防治便秘及肾、胆及尿路结石等疾病；食醋还有预防衰老、美容、减肥等作用。但是，食用醋营养成分单一，对人体的保健作用很有限。
醋饮料作为一种新型饮品，因其独特的口感、丰富的营养价值以及保健功效，越来越受到消费者的青睐。近年来，随着人们生活水平的提高，对醋饮料的需求逐渐呈现多元化趋势，市场上出现了芦荟醋饮料；胡萝卜、枸杞、苹果醋饮料；姜醋饮料；柿子醋饮料等。
本发明产品通过低聚麦芽糖来调节甜度，低聚麦芽糖不含有单糖或含糖量很低，具有促进食物消化、吸收，维持肠道正常功能，改善腹泻与便泌，抑制病原菌和腐败菌，提高机体免疫力，减少肠道致癌物质，改善血清脂质，降低胆固醇含量，维持血糖平衡，促进营养素吸收和产生营养素等作用。
南非叶醋饮可有效地提升食醋的营养品质。将南非叶的保健价值和醋的作用结合在一起，研制出南非叶醋保健饮料，其黄酮类成分共同作用提高本产品的抗氧化性；其降血脂、降胆固醇等作用叠加，提高了本饮品的有益效果。为了增加南非叶产品的种类，推进南非叶的深加工，提高南非叶的附加值，南非叶醋饮料的开发具有深远的意义。同时，使市场上的醋饮料品种更加丰富。因此，开发此产品前景广阔，将产生可观的经济效益。
本发明的有益效果如下：
(1)本产品弥补现今市场醋饮产品种类单一的缺点，并且不添加任何添加剂、防腐剂；
(2)本产品口感细腻，色泽鲜亮澄清，并具有降血糖、降血压、降血脂等保健功效；
(3)本产品加入食醋，中和南非叶中略苦的味道，相互含有的黄酮类成分共同作用提高本产品的抗氧化性及其他功效；
(4)本产品加入低聚麦芽糖，提高了降血糖功效，同时也能促进人体对南非叶与食醋饮品中大量营养物质的的吸收；
(5)本产品原材料来源广泛，成本低廉，工艺简单，适合现代化工业生产。
(6)本产品含糖量低，食用人群广泛。
具体实施方式
下面结合具体实施例对本发明做进一步的说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术。
实施例1
一种南非叶醋饮的制备方法，包括如下步骤， S1浸提南非叶：南非叶3克加80℃的500克水、恒温浸提30-40min，静置过滤得南非叶汁；
S2调配：南非叶汁10毫升、醋15毫升、4克蔗糖混合；
S3调节甜度：添加4wt％的蜂蜜调节甜度；
S4杀菌：罐装、杀菌(115℃，恒温20分钟)、冷却，得到南非叶醋饮。
实施例2
一种南非叶醋饮的制备方法，包括如下步骤，
S1浸提南非叶：南非叶3克加80℃的500克水、恒温浸提30-40min，静置过滤得南非叶汁；
S2调配：南非叶汁20毫升、醋25毫升、8克蔗糖混合；
S3调节甜度：添加6wt％的蜂蜜调节甜度；
S4杀菌：罐装、杀菌(125℃，恒温20分钟)、冷却，得到南非叶醋饮。
实施例3
一种南非叶醋饮的制备方法，包括如下步骤，
S1浸提南非叶：南非叶3克加80℃的500克水、恒温浸提30-40min，静置过滤得南非叶汁；
S2调配：南非叶汁15毫升、醋20毫升、4克蔗糖混合；
S3调节甜度：添加6wt％的蜂蜜调节甜度；
S4杀菌：罐装、杀菌(120℃，恒温25分钟)、冷却，得到南非叶醋饮。
对实施例1-3制备的产品进行感官评定，结果如下表1：
表1感官评分表
由表1知，本发明产品应呈亮棕黄色，且无杂质，酸度适中，香气浓郁，醋能够掩盖南非叶提取液的苦。能够被消费者接受。
上述实施例只是用于对本发明的举例和说明，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内。
Claims (3)
1.一种南非叶醋饮的制备方法，其特征在于，包括如下步骤，
S1浸提南非叶：南非叶加80℃的水、恒温浸提30-40min，静置过滤得南非叶汁；
S2调配：将南非叶汁10-20份、醋15-25份、4-8份蔗糖混合；
S3调节甜度：添加4-6wt％的蜂蜜调节甜度；
S4杀菌：罐装、杀菌、冷却，得到南非叶醋饮。
2.如权利要求1所述的制备方法，其特征在于，所述的杀菌条件为：115-125℃，恒温20-30分钟。
3.如权利要求1所述的制备方法，其特征在于，所述的南非叶汁为15份、醋20份、蔗糖4份。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1256900A (zh) * | 1999-12-02 | 2000-06-21 | 王作标 | 银杏醋饮料 |
Non-Patent Citations (3)
| Title |
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| 牛国平等: "《就爱吃醋》", 30 April 2015, 农村读物出版社 * |
| 贾宝珠等: "南非叶植物饮料的市场调查分析", 《现代食品》 * |
| 陆洁静: "南非叶饮料研究开发的前景", 《食品界》 * |
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