CN110403111A - 一种刺梨饮料的制作方法 - Google Patents
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Abstract
本发明涉及饮料技术领域，尤其涉及一种刺梨饮料的制作方法，包括：果实清洗、冷藏破壁、粉碎、过滤、复配。本发明方法刺梨营养成分提取效率高，利用刺梨本身的营养物质的酸度配合白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的使用，使得果汁本身具有良好的抗菌特性，无需添加其他物质，并且制备出来的刺梨果汁味道清洗不甜腻、风味独特，具有增强免疫力、治疗失眠等多种保健效果，符合人们的消费需求。
Description
技术领域
本发明饮料技术领域，特别涉及一种刺梨饮料的制作方法。
背景技术
刺梨是一种蔷薇科植物属于多年生落叶丛生灌木，在贵州有大量的生产。过去，民间主要讲刺梨的果实用于消食、止泻、解暑，在《宦游笔记》、《中药大词典》、《本草纲目》中亦有记载。刺梨还具有调节机体免疫功能、延缓衰老、解毒、抗动脉粥样硬化和抗肿瘤等功能。薄荷在《新修本草》中记载“性凉味辛，有宣散风热、清头目、透疹之功，薄荷叶入茶可以健胃祛风、祛痰、利胆等功效。还可以平缓紧张愤怒的情绪，能提振精神、使身心欢愉、帮助入眠。
为了开发利用刺梨的药用价值，很多厂家将刺梨制成刺梨饮料，促进了对刺梨资源的开发。目前常见的刺梨饮料主要是刺梨果汁饮料，它是采用压榨取汁法进行处理，保留了刺梨果实的大部分营养成分，但是果汁混浊、杂质含量高，并在深加工过程中过于依靠添加剂，为了保证刺梨饮料的稳定性，加入了一定的防腐剂和香精，虽然在饮料的保存和口味上改善显著，但是食用中会对人体带来很多副作用，并不符合现在天然健康的保健理念。
发明内容
为克服上述现有技术的缺陷，本发明提供一种刺梨饮料的制作方法，以最大限度的保存刺梨中原有的营养成分，降低添加剂的使用。
具体是通过以下技术方案得以实现的：
一种刺梨饮料的制作方法，具体包括以下步骤：
(1)果实清洗：将八九分成熟的刺梨果实采摘收拢，拣出其中的枝叶等杂物，然后用清洗液浸泡3-5min，再用清水冲洗60-70s沥干水分备用；
(2)冷藏破壁：将刺梨置于4-7℃的冷藏室中，调节冷藏室的氧气体积含量为10-13％，将冷藏室温度降低至-25℃，冷藏10-15h；再将冷藏室的温度升至3-5℃；
(3)粉碎：将冷藏后的刺梨取出立即粉碎打浆，所得浆液经胶磨2-4次后用微波加热至20-25℃备用；
(4)过滤：制备得的浆液经滤布过滤，得到滤渣和滤液，将滤渣与其质量5-8倍的纯净水混合，微波加热至80-90℃，保温20-30min，再将温度降低至40-45℃，再次过滤，合并两次所得滤液备用；
(5)复配：将所得滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁混合，加热至35-40℃搅拌5-8min，所得混合液稀释3-5倍灌装，即得。
进一步地，步骤(1)中，所述清洗液的制作方法为：以质量份计，将1-3份亚硫酸钠、2-3份硫酸铜、100-120份清水混合即可。
进一步地，步骤(2)中，所述温度降低的速度为3-5℃/min。
进一步地，步骤(2)中，所述温度升高的速度为7-8℃/min。
进一步地，步骤(4)中，所述滤布为200-300目滤布。
进一步地，步骤(5)中，所述滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的质量比为(90-110):3:3:1:1:0.3。
本发明的有益效果：
本发明通过清洗液的使用，有效清洗刺梨表面的灰尘等杂物，又能减少了清洗中刺梨的营养损失，利于最大限度的保持刺梨营养；并且通过刺梨的冷藏，调整冷藏室中的氧气含量和温度变化，减少刺梨的呼吸消耗，保持刺梨细胞的活性物质，然后利用低温冷藏产生的冰晶膨胀效应刺破刺梨的细胞壁，在粉碎中促进刺梨营养物质的释放；刺梨残渣再经过高温水浸提取，提高刺梨营养成分的提取效率，再配合天然多糖的使用，保持刺梨溶液的稳定性，增加刺梨果汁的营养价值，具有增强免疫力、治疗失眠等多种保健效果。
本发明方法刺梨营养成分提取效率高，利用刺梨本身的营养物质的酸度配合白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的使用，使得果汁本身具有良好的抗菌特性，无需添加其他物质，并且制备出来的刺梨果汁味道清洗不甜腻、风味独特，符合当前人们的消费需求。
具体实施方式
实施例1
一种刺梨饮料的制作方法，具体包括以下步骤：
(1)果实清洗：将八九分成熟的刺梨果实采摘收拢，拣出其中的枝叶等杂物，然后用清洗液浸泡3min，再用清水冲洗60s沥干水分备用；所述清洗液的制作方法为：以质量份计，将1份亚硫酸钠、2份硫酸铜、100份清水混合即可；
(2)冷藏破壁：将刺梨置于4℃的冷藏室中，调节冷藏室的氧气体积含量为10％，将冷藏室温度降低至-25℃，冷藏10h；再将冷藏室的温度升至3℃；所述温度降低的速度为3℃/min；所述温度升高的速度为7℃/min；
(3)粉碎：将冷藏后的刺梨取出立即粉碎打浆，所得浆液经胶磨2-4次后用微波加热至20℃备用；
(4)过滤：制备得的浆液经滤布过滤，得到滤渣和滤液，将滤渣与其质量5倍的纯净水混合，微波加热至80℃，保温20min，再将温度降低至40℃，再次过滤，合并两次所得滤液备用；所述滤布为200目滤布；
(5)复配：将所得滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁混合，加热至35℃搅拌5min，所得混合液稀释3倍灌装，即得；所述滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的质量比为90:3:3:1:1:0.3。
实施例2
一种刺梨饮料的制作方法，具体包括以下步骤：
(1)果实清洗：将八九分成熟的刺梨果实采摘收拢，拣出其中的枝叶等杂物，然后用清洗液浸泡5min，再用清水冲洗70s沥干水分备用；所述清洗液的制作方法为：以质量份计，将3份亚硫酸钠、3份硫酸铜、120份清水混合即可；
(2)冷藏破壁：将刺梨置于7℃的冷藏室中，调节冷藏室的氧气体积含量为13％，将冷藏室温度降低至-25℃，冷藏15h；再将冷藏室的温度升至5℃；所述温度降低的速度为5℃/min；所述温度升高的速度为8℃/min；
(3)粉碎：将冷藏后的刺梨取出立即粉碎打浆，所得浆液经胶磨4次后用微波加热至25℃备用；
(4)过滤：制备得的浆液经滤布过滤，得到滤渣和滤液，将滤渣与其质量8倍的纯净水混合，微波加热至90℃，保温30min，再将温度降低至45℃，再次过滤，合并两次所得滤液备用；所述滤布为300目滤布；
(5)复配：将所得滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁混合，加热至40℃搅拌8min，所得混合液稀释5倍灌装，即得；所述滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的质量比为110:3:3:1:1:0.3。
实施例3
一种刺梨饮料的制作方法，具体包括以下步骤：
(1)果实清洗：将八九分成熟的刺梨果实采摘收拢，拣出其中的枝叶等杂物，然后用清洗液浸泡4min，再用清水冲洗68s沥干水分备用；所述清洗液的制作方法为：以质量份计，将2份亚硫酸钠、2.5份硫酸铜、110份清水混合即可；
(2)冷藏破壁：将刺梨置于4℃的冷藏室中，调节冷藏室的氧气体积含量为13％，将冷藏室温度降低至-25℃，冷藏15h；再将冷藏室的温度升至3℃；所述温度降低的速度为5℃/min；所述温度升高的速度为7℃/min；
(3)粉碎：将冷藏后的刺梨取出立即粉碎打浆，所得浆液经胶磨4次后用微波加热至20℃备用；
(4)过滤：制备得的浆液经滤布过滤，得到滤渣和滤液，将滤渣与其质量8倍的纯净水混合，微波加热至80℃，保温30min，再将温度降低至40℃，再次过滤，合并两次所得滤液备用；所述滤布为300目滤布；
(5)复配：将所得滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁混合，加热至35℃搅拌8min，所得混合液稀释3倍灌装，即得；所述滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的质量比为105:3:3:1:1:0.3。
实验例
1、感官评价
1.1取本发明刺梨饮料测试样品，请接受过感官检验训练的20位食品专业人员组成评定小组，对本发明饮料进行评分；评分标准：香气最接近刺梨原始香味为满分十分；外观清澈稳定无悬浮物为满分十分；口感馨甜为满分十分。
表1感官评价标准
| 香气 | 外观 | 口感 | |
| 分值 | 10 | 9.8 | 10 |
2、本发明的小白鼠免疫力试验
选取成年小鼠200只，雌雄各半。将该小鼠随机分为2组，每组100只，分别标为实验组和对照组，对照组的小鼠采用正常的喂养方法喂养三个月，将本发明刺梨饮料分别灌喂实验组小鼠，每只小鼠的饲喂量为10g，每天2次，连续服用三个月后，观察小鼠的状况。小鼠的活动饮食均正常，因此，该保健茶无毒副作用。随机从每组小鼠中选取15只，取其血液以及体液，检测血液中免疫细胞的含量以及体液中的免疫细胞含量，情况如下表所示：
| 对照组 | 实验组 | |
| 血液中免疫细胞含量 | 35.36％ | 43.97％ |
| 体液中免疫细胞含量 | 27.48％ | 38.35％ |
3、本发明刺梨饮料的保健效果试验
选择158名持续失眠3个月的患者，所有患者均无其他重大疾病，其年龄在25-65岁之间，男女各半。试验期间不接受其他药物治疗；所有患者在餐前30min饮用本发明饮料50-80ml，每天饮用三次，持续饮用2个月之后统计疗效；
治疗效果为：痊愈，症状完全消失；显著，每天凌晨12：00可以进入睡眠，睡眠持续到第二天；良好：睡眠时间较以往有明显改善，但是睡眠质量不佳；无效，症状没有减轻；治疗效果如下表：
| 总人数 | 痊愈 | 良好 | 无效 | 总有效率 |
| 158 | 134 | 22 | 2 | 98.73％ |
可以看出，本发明饮料在口感和稳定性优异、保健效果极佳，具有很高的市场价值。
Claims (6)
1.一种刺梨饮料的制作方法，其特征在于：具体包括以下步骤：
(1)果实清洗：将八九分成熟的刺梨果实采摘收拢，拣出其中的枝叶等杂物，然后用清洗液浸泡3-5min，再用清水冲洗60-70s沥干水分备用；
(2)冷藏破壁：将刺梨置于4-7℃的冷藏室中，调节冷藏室的氧气体积含量为10-13％，将冷藏室温度降低至-25℃，冷藏10-15h；再将冷藏室的温度升至3-5℃；
(3)粉碎：将冷藏后的刺梨取出立即粉碎打浆，所得浆液经胶磨2-4次后用微波加热至20-25℃备用；
(4)过滤：制备得的浆液经滤布过滤，得到滤渣和滤液，将滤渣与其质量5-8倍的纯净水混合，微波加热至80-90℃，保温20-30min，再将温度降低至40-45℃，再次过滤，合并两次所得滤液备用；
(5)复配：将所得滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁混合，加热至35-40℃搅拌5-8min，所得混合液稀释3-5倍灌装，即得。
2.如权利要求1所述的刺梨饮料的制作方法，其特征在于：步骤(1)中，所述清洗液的制作方法为：以质量份计，将1-3份亚硫酸钠、2-3份硫酸铜、100-120份清水混合即可。
3.如权利要求1所述的刺梨饮料的制作方法，其特征在于：步骤(2)中，所述温度降低的速度为3-5℃/min。
4.如权利要求1所述的刺梨饮料的制作方法，其特征在于：步骤(2)中，所述温度升高的速度为7-8℃/min。
5.如权利要求1所述的刺梨饮料的制作方法，其特征在于：步骤(4)中，所述滤布为200-300目滤布。
6.如权利要求1所述的刺梨饮料的制作方法，其特征在于：步骤(5)中，所述滤液与白芨多糖、红枣多糖、牛膝多糖、茯苓多糖、柠檬酸铁的质量比为(90-110):3:3:1:1:0.3。
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|---|---|---|---|---|
| CN101429254A (zh) * | 2008-12-05 | 2009-05-13 | 云南植物药业有限公司 | 一种白及多糖及其制备方法和新用途 |
| CN105248881A (zh) * | 2015-11-10 | 2016-01-20 | 广东中农联生物制药有限公司 | 一种中药复合功能性添加剂及其制备方法 |
| CN106721733A (zh) * | 2016-12-28 | 2017-05-31 | 贵州奇昂生物科技有限公司 | 一种刺梨保健饮料及其制作方法 |
| CN109288061A (zh) * | 2018-10-08 | 2019-02-01 | 徐晓飞 | 一种含真菌多糖和刺梨汁的组合物及其应用 |
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| CN101429254A (zh) * | 2008-12-05 | 2009-05-13 | 云南植物药业有限公司 | 一种白及多糖及其制备方法和新用途 |
| CN105248881A (zh) * | 2015-11-10 | 2016-01-20 | 广东中农联生物制药有限公司 | 一种中药复合功能性添加剂及其制备方法 |
| CN106721733A (zh) * | 2016-12-28 | 2017-05-31 | 贵州奇昂生物科技有限公司 | 一种刺梨保健饮料及其制作方法 |
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