CN111838488A - 一种桑叶饮料及其制备方法 - Google Patents
一种桑叶饮料及其制备方法 Download PDFInfo
- Publication number
- CN111838488A CN111838488A CN202010875012.4A CN202010875012A CN111838488A CN 111838488 A CN111838488 A CN 111838488A CN 202010875012 A CN202010875012 A CN 202010875012A CN 111838488 A CN111838488 A CN 111838488A
- Authority
- CN
- China
- Prior art keywords
- mulberry leaf
- mulberry
- distilled water
- juice
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000012153 distilled water Substances 0.000 claims abstract description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 38
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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
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Abstract
本发明公开了一种桑叶饮料及其制备方法,制备方法包括如下步骤:采摘绿中偏黄的成熟桑叶;将采摘的成熟桑叶于10‑20℃条件下切成块状,然后用桑树棒槌将桑叶块碾压捣碎,得桑叶碎片;向制得的桑叶碎片中加入抽提液,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,3‑5天后进行固液分离,得澄清液;对澄清液在避光条件下进行减压蒸馏,得活性原液,然后将活性原液于70‑90℃条件下避光干燥3‑4h,得桑叶原汁;向桑叶原汁中加入蒸馏水,灌装,制得。该桑叶饮料有效的解决了现有的桑叶饮料存在豆腥味的问题,克服了桑叶多糖、黄酮等活性成分破坏的问题。
Description
技术领域
本发明涉及植物饮料技术领域,具体涉及一种桑叶饮料及其制备方法。
背景技术
桑叶是桑树的主要产物,据《神农本草经》记载,桑叶性味苦、甘、寒,归肺、肝经,具有疏散风热、清肺润燥、平肝明目、凉血止血之功效。《本草纲目》记载,桑叶乃手足阳明之药,汁煎代茗,能止消渴,明目长发。现代医学研究表明,桑叶具有降压、降脂、抑制脂肪积累和血栓生成、抗衰老、增加耐力、抑制肠道内有害细菌繁殖和细胞氧自由基生成、抑制血糖上升、防治糖尿病等功效。
鲜桑叶含水分75%左右,它的主要活性成分为黄酮及黄酮苷类化合物,包括芸香苷、榭皮素、异榭皮素、二氢山茶素等;桑叶多糖也是其主要活性成分之一,包括甘露糖、鼠李糖、葡萄糖、木糖和阿拉伯糖等;桑叶有饱和脂肪酸10多种,包括棕榈酸、硬脂酸、花生酸等,桑叶的不饱和脂肪酸包括亚油酸、亚麻酸、花生四烯酸、油酸、棕搁油酸等;桑叶蛋白质含量丰富,是较高叶类蛋白植物,其氨基酸含量也较高;桑叶富含生物碱类化合物,其1-脱氧野尻霉素(DNJ)是降血糖活性最强的有效成分之一;桑叶中还含有丰富的维生素、矿物质、挥发油、植物甾醇等物质。由于桑叶中含有多种活性成分,具有降血糖、降血脂、降血压等广阔的临床应用价值。
目前,桑叶饮料主要有桑叶茶饮料和桑叶混合饮料。桑叶茶饮料制备工艺与一般制茶工艺相似,包括鲜叶采摘、杀青、揉捻、发酵、提香、成品分装等过程,该工艺为解决桑茶豆腥味问题需要高温多次杀青,破坏了部分黄酮类活性成分。桑叶混合饮料制备工艺是将桑叶与菊花、陈皮、杜仲等混合煎煮或浸提,达到去除桑叶豆腥味等目的,该工艺由于与其它药材混合处理,不可避免地导致桑叶多酚等固有活性功能成分的散失。
因此,急需一种既可去除桑叶豆腥味,又能保存桑叶活性成分的一种纯桑叶饮料制备方法。
发明内容
针对现有技术中的上述不足,本发明提供了一种桑叶饮料及其制备方法,该桑叶饮料有效的解决了现有的桑叶饮料存在豆腥味以及桑叶多糖、黄酮等活性成分易破坏的问题。
为实现上述目的,本发明解决其技术问题所采用的技术方案是:
一种桑叶饮料的制备方法,包括如下步骤:
(1)采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于10-20℃条件下切成块状,然后用桑树棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,3-5天后进行固液分离,得澄清液;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,得活性原液,然后将活性原液于70-90℃条件下避光干燥3-4h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,灌装,制得。
上述方案所产生的有益效果为:上述方案中通过将新鲜采摘的桑叶在较低温度下进行碾碎,使用陈年老桑树干制成的棒槌将桑叶碾碎,桑叶中的成分不会与棒槌发生化学反应,保证了桑叶中叶绿素以及各类营养物质的完整性,后续通过抽提液对桑叶中的活性成分进行提取、蒸馏和浓缩等处理步骤,得到活性成分含量较高的桑叶原汁,向获得的桑叶原汁中加水后进行灌装,整个过程中基本未改变桑叶中的天然产物结构,有效保存了桑叶活性成分、天然的淡绿色色泽和桑叶固有的叶醇的浓香,制得的饮料清澈,能够长时间保存;且上述方法获得的澄清液可有效去除桑叶原有的豆腥味。
进一步地,步骤(1)成熟桑叶采摘时间为晴天的早晨或傍晚。
上述方案所带来的有益效果为:于早晚晴天进行采摘,保持桑叶表面干燥,防止桑叶在运输过程中发酵变质,进一步提高了桑叶中活性成分的含量。
进一步地,步骤(3)桑叶碎片与抽提液的体积比为1:1。
上述方案所带来的有益效果为:桑叶碎片中的营养物质可充分溶于抽提液中,提高营养成分提取效果;抽提液体积过大,导致抽提液浪费,同时,与空气接触面积增大,也会造成有效成分破坏;抽提液体积过小,导致有效成分提取不完全。
进一步地,步骤(3)中抽提液由85-95%乙醇、蒸馏水和碳酸镁混合制成,其中85-95%乙醇和蒸馏水的占比分别为55-65%和35-45%,碳酸镁的加入量为0.1-0.3g/L。
进一步地,步骤(3)中抽提液由95%乙醇、蒸馏水和碳酸镁混合制成,其中95%乙醇和蒸馏水的占比分别为60%和40%,碳酸镁的加入量为0.2g/L。
上述方案所带来的有益效果为:乙醇的极性较小,水的极性较大,通过两种不同极性的溶剂对桑叶进行抽提,可充分将桑叶中的活性物质提取;抽提过程中加入碳酸镁,第一是可以提供镁离子,镁离子可用于稳定叶绿素,防止叶绿素分解,第二,碳酸镁成弱碱性,桑叶中含有弱酸性成分,弱酸性成分释放后,与碳酸镁中和,使得最终的提液液成偏中性。
进一步地,步骤(4)中减压蒸馏过程中的气压小于10KPa,蒸馏温度为70-80℃。
进一步地,步骤(4)中干燥温度为80℃,干燥时间为3.5h。
上述方案所带来的有益效果为:在较低温度下进行蒸馏,基本未改变桑叶中天然产物结构,叶绿素破坏较少,有效保留了桑叶活性成分。
进一步地,步骤(5)中桑叶原汁与蒸馏水的体积占比分别为5-20%和80-95%。
进一步地,步骤(5)中桑叶原汁与蒸馏水的体积占比分别为15%和85%。
上述方案所带来的有益效果为:将桑叶原汁与蒸馏水按照一定比例混合,可改善桑叶饮料的口感,使其味道清淡适中,又不失桑叶的醇香,也可充分提供足量的营养成分。
进一步地,步骤(5)中还加入蔗糖镁,桑叶原汁、蒸馏水和蔗糖的占比分别为5-20%、65-85%和10-15%。
进一步地,步骤(5)中还加入蔗糖,桑叶原汁、蒸馏水和蔗糖的占比分别为15%、75%和10%。
上述方案所带来的有益效果为:添加有蔗糖,可改善该桑叶饮料的口感,适合喜欢甜味的消费者饮用。
本发明所带来的有益效果为:
本发明中将采摘的新鲜桑叶依次经过碾碎、抽提、减压低温蒸馏浓缩和原汁灌装或者调味灌装,整个过程中基本未改变桑叶中天然产物结构,叶绿素破坏极少,去除了桑叶豆腥味,保证了桑叶中黄酮类物质、芪类物质、生物碱、多糖等活性成分,有效保留了桑叶的活性成分,最终制得的饮料产品清澈,能够长时间保存。同时,制得的饮料保留了桑叶天然的淡绿色色泽和叶醇浓香,悠长回甘、绿色健康,具有很好的保健功效。
具体实施方式
实施例1
一种桑叶饮料,其制备方法包括如下步骤:
(1)于早晚晴天采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于15℃条件下切成0.5×0.5cm的块状,然后用陈年老桑树干制成的棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,抽提液与桑叶碎片的体积比为1:1,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,5天后进行过滤,收集上层澄清液,然后对下层浑浊液在4000rpm/min条件下离心15min,继续收集上层澄清液,将最终获得的澄清液混合;
其中,抽提液由95%乙醇、蒸馏水和碳酸镁混合制成,其中95%乙醇和蒸馏水的占比分别为60%和40%,碳酸镁的加入量为0.2g/L;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,减压蒸馏过程中,气压小于10KPa,蒸馏温度为80℃,得活性原液,然后将活性原液于80℃条件下避光干燥3.5h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,桑叶原汁与蒸馏水的占比分别为25%和75%,灌装,制得。
实施例2
一种桑叶饮料,其制备方法包括如下步骤:
(1)于早晚晴天采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于10℃条件下切成0.5×0.5cm的块状,然后用陈年老桑树干制成的棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,抽提液与桑叶碎片的体积比为1:1,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,3天后进行过滤,收集上层澄清液,然后对下层浑浊液在3000rpm/min条件下离心10min,继续收集上层澄清液,将最终获得的澄清液混合;
其中,抽提液由95%乙醇、蒸馏水和碳酸镁混合制成,其中95%乙醇和蒸馏水的占比分别为55%和45%,碳酸镁的加入量为0.3g/L;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,减压蒸馏过程中,气压小于10KPa,蒸馏温度为90℃,得活性原液,然后将活性原液于90℃条件下避光干燥3h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,桑叶原汁与蒸馏水的占比分别为15%和85%,灌装,制得。
实施例3
一种桑叶饮料,其制备方法包括如下步骤:
(1)于早晚晴天采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于20℃条件下切成0.5×0.5cm的块状,然后用陈年老桑树干制成的棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,抽提液与桑叶碎片的体积比为1:1,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,5天后进行过滤,收集上层澄清液,然后对下层浑浊液在5000rpm/min条件下离心15min,继续收集上层澄清液,将最终获得的澄清液混合;
其中,抽提液由95%乙醇、蒸馏水和碳酸镁混合制成,其中95%乙醇和蒸馏水的占比分别为65%和35%,碳酸镁的加入量为0.3g/L;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,减压蒸馏过程中,气压小于10KPa,蒸馏温度为80℃,得活性原液,然后将活性原液于90℃条件下避光干燥4h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,桑叶原汁与蒸馏水的占比分别为20%和80%,灌装,制得。
实施例4
一种桑叶饮料,其制备方法包括如下步骤:
(1)于早晚晴天采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于18℃条件下切成0.5×0.5cm的块状,然后用陈年老桑树干制成的棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,抽提液与桑叶碎片的体积比为1:1,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,5天后进行过滤,收集上层澄清液,然后对下层浑浊液在5000rpm/min条件下离心10min,继续收集上层澄清液,将最终获得的澄清液混合;
其中,抽提液由95%乙醇、蒸馏水和碳酸镁混合制成,其中95%乙醇和蒸馏水的占比分别为55%和45%,碳酸镁的加入量为0.2g/L;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,减压蒸馏过程中,气压小于10KPa,蒸馏温度为90℃,得活性原液,然后将活性原液于90℃条件下避光干燥4h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水、蔗糖和碳酸镁,桑叶原汁、蒸馏水和蔗糖的质量占比分别为15%、75%和10%,灌装,制得。
对比例1
一种桑叶饮料,其制备方法包括如下步骤:
(1)于早晚晴天采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于15℃条件下切成0.5×0.5cm的块状,然后用金属棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,抽提液与桑叶碎片的体积比为1:1,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,3天后进行过滤,收集上层澄清液,然后对下层浑浊液在4000rpm/min条件下离心13min,继续收集上层澄清液,将最终获得的澄清液混合;
其中,抽提液由70%乙醇、蒸馏水和碳酸镁混合制成,其中70%乙醇和蒸馏水的占比分别为50%和50%,碳酸镁的加入量为0.2g/L;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,减压蒸馏过程中,气压小于10KPa,蒸馏温度为80℃,得活性原液,然后将活性原液于80℃条件下避光干燥3.5h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,桑叶原汁与蒸馏水的占比分别为15%和85%,灌装,制得。
对比例2
一种桑叶饮料,其制备方法包括如下步骤:
(1)于早晚晴天采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于15℃条件下切成0.5×0.5cm的块状,然后用陈年老桑树干制成的棒槌将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,抽提液与桑叶碎片的体积比为1:1,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,3天后进行过滤,收集上层澄清液,然后对下层浑浊液在4000rpm/min条件下离心15min,继续收集上层澄清液,将最终获得的澄清液混合;
其中,抽提液由95%乙醇和蒸馏水混合制成,其中95%乙醇和蒸馏水的占比分别为50%和50%;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,减压蒸馏过程中,气压小于10KPa,蒸馏温度为90℃,得活性原液,然后将活性原液于90℃条件下避光干燥3.5h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,桑叶原汁与蒸馏水的占比分别为8%和92%,灌装,制得。
试验例
一、分别对实施例1-4和对比例1-2中制得的桑叶原汁中的营养成分进行检测,具体结果见表1,然后,随机寻找50为体验者分别对实施例1-4和对比例1-2中的桑叶饮料进行品尝,并分别从口感、气味和综合体验方便对每个饮料进行评分,总分为10分,以最终的平均分作为每份饮料的最终得分,具体结果见表2。
表1:桑叶原汁营养成分表
通过上表数据得知,按照实施例1-4中的方法制得的桑叶饮料中活性成分含量均高于对比例1-2中的活性成分含量。
将对比例1与实施例1-4中的方法进行比较得知,采用铁棒槌等对桑叶进行碾碎处理,桑叶中的活性成分可与铁棒槌进行反应,导致活性成分含量下降,而且,改变了抽提液中乙醇的浓度和占比后,也会导致提取获得的活性成分含量降低。
将对比例2与实施例1-4中的方法进行比较得知,抽提过程中无碳酸镁加入,在改变了抽提液中乙醇的浓度和占比后,导致提取物中叶绿素成分不稳定,最终导致活性成分含量降低。
表2:饮料评分表
口感 | 气味 | 综合评价 | |
实施例1 | 10 | 9 | 10 |
实施例2 | 9 | 8 | 9 |
实施例3 | 9 | 9 | 9 |
实施例4 | 9 | 8 | 9 |
对比例1 | 6 | 6 | 6 |
对比例2 | 6 | 5 | 5 |
通过上表得知,按照本发明实施例1-4中方法制得的桑叶饮料的口感和气味均较好,而按照对比例1-2中方法制得的桑叶饮料的口感和气味一般。
Claims (10)
1.一种桑叶饮料的制备方法,其特征在于,包括如下步骤:
(1)采摘绿中偏黄的成熟桑叶;
(2)将步骤(1)中采摘的成熟桑叶于10-20℃条件下切成块状,然后将桑叶块碾压捣碎,得桑叶碎片;
(3)向步骤(2)中制得的桑叶碎片中加入抽提液,拌匀,然后于常温条件下抽提,抽提过程中每天早晚各搅拌一次,3-5天后进行固液分离,得澄清液;
(4)对步骤(3)中的澄清液在避光条件下进行减压蒸馏,得活性原液,然后将活性原液于70-90℃条件下避光干燥3-4h,得桑叶原汁;
(5)向步骤(4)中的桑叶原汁中加入蒸馏水,灌装,制得。
2.如权利要求1所述的桑叶饮料的制备方法,其特征在于,步骤(1)成熟桑叶采摘时间为晴天的早晨或傍晚。
3.如权利要求1所述的桑叶饮料的制备方法,其特征在于,步骤(3)桑叶碎片与抽提液的体积比为1:1。
4.如权利要求1所述的桑叶饮料的制备方法,其特征在于,步骤(3)中抽提液由85-95%乙醇、蒸馏水和碳酸镁混合制成,其中85-95%乙醇和蒸馏水的体积占比分别为55-65%和35-45%,碳酸镁的加入量为0.1-0.3g/L。
5.如权利要求1所述的桑叶饮料的制备方法,其特征在于,步骤(4)中减压蒸馏过程中的气压小于10KPa,蒸馏温度为70-80℃。
6.如权利要求1或5所述的桑叶饮料的制备方法,其特征在于,步骤(4)中干燥温度为80℃,干燥时间为3.5h。
7.如权利要求1所述的桑叶饮料的制备方法,其特征在于,步骤(5)中桑叶原汁与蒸馏水的体积占比分别为5-20%和80-95%。
8.如权利要求1所述的桑叶饮料的制备方法,其特征在于,步骤(5)中还加入蔗糖,桑叶原汁、蒸馏水和蔗糖的质量占比分别为5-20%、65-85%和10-15%。
9.如权利要求8所述的桑叶饮料的制备方法,其特征在于,桑叶原汁、蒸馏水和蔗糖的质量占比分别为15%、75%、和10%。
10.采用权利要求1-9中任一项所述的制备方法制备得到的桑叶饮料。
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