CN111990561A - 一种余甘子咖啡饮料及其制备方法 - Google Patents
一种余甘子咖啡饮料及其制备方法 Download PDFInfo
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- CN111990561A CN111990561A CN202010797098.3A CN202010797098A CN111990561A CN 111990561 A CN111990561 A CN 111990561A CN 202010797098 A CN202010797098 A CN 202010797098A CN 111990561 A CN111990561 A CN 111990561A
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- emblic leafflower
- leafflower fruit
- coffee
- fructus
- coffee beverage
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种余甘子咖啡饮料及其制备方法,包括余甘子、罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡。有益效果在于:本发明能够通过高温煮制的方式消除原料中的酸涩味,同时能够通过添加甲壳素消除饮料中的沉淀,同时通过活性炭去除色素,最大限度的保留余甘子的原有成分,提高余甘子咖啡饮料的口感,能够健脾清热消食疏肝利尿,适合广泛推广。
Description
技术领域
本发明涉及饮料技术领域,特别是涉及一种余甘子咖啡饮料及其制备方法。
背景技术
余甘子,中药名。属大戟科叶下珠属植物,其果鲜食酸甜酥脆而微涩,回味甘甜,故名余甘,又名喉甘子,庵罗果,牛甘果等。该品呈球形或扁球形,直径1.2-2cm。表面棕褐色至墨绿色,有浅黄色颗粒状突起,具皱纹及不明显的6棱,果梗约1mm。余甘子树耐旱耐瘠,适应性非常强,喜光喜温。生长期1-3年。甘、酸、涩,凉。归肺、胃经。有清热凉血,消食健胃,生津止咳的功效。
咖啡豆含有大约100种不同的物质,包括咖啡因、单宁酸、油和氮化合物等,每100克速溶咖啡中,含咖啡因44~100毫克;每100克调制咖啡中,含咖啡因64~124毫克。咖啡是一种兴奋剂,对人体会产生很多影响,它可利尿、刺激中枢神经和呼吸系统、扩大血管、使心跳加速、增强横纹肌的力量以及缓解大脑和肌肉疲劳。
余甘子有回甘,但因可溶性单宁含量丰富,很难去除因可溶性丹宁产生的涩味,同时增加咖啡,制约了余甘子咖啡饮料的应用。通常为了改善余甘子和咖啡的酸涩味道会在饮料中添加含糖成分或代糖成分等,尽管可以改善涩味口感,但还是不能消除这些配方生产的饮料一定放置期内沉淀的产生,以及用这些配方生产的饮料颜色过于深厚且浑浊等缺点。
发明内容
本发明的目的就在于为了解决上述问题而提供一种余甘子咖啡饮料。
本发明通过以下技术方案来实现上述目的:
一种余甘子咖啡饮料,包括余甘子、罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡。
进一步的,由以下重量的原料组成:余甘子200-600g,罗汉果2-5g,冬青3-6g,刺五加3-7g,五味子2-6g,益智仁2-5g,山药4-10g,肉桂3-7g,代代花2-5g,咖啡2-6g。
进一步的,由以下重量的原料组成:余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g。
进一步的,所述余甘子新鲜取用。
进一步的,该配方还包括甜味剂。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及甜味剂倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
本发明的药材功效解析如下:
余甘子:性味:甘、酸、涩、凉;归经:归肺、胃经;功能主治:清热凉血,消食健胃,生津止咳;用于血热血瘀,消化不良,腹胀,咳嗽,喉痛,口干。
罗汉果:性味:甘,凉;归经:归肺、大肠经;功能主治:清热润肺,滑肠通便;用于肺火燥咳,咽痛失音,肠燥便秘。
冬青:性味:味甘、苦,性凉;归经:归肝、肾经;功效:补肝肾,去风湿,止血敛疮;主治:须发早白,风湿痹痛,消化性溃疡出血,痔疮,溃疡不敛。
刺五加:性味:辛、微苦,温;归经:归脾、肾、心经;功能主治:益气健脾,补肾安神;用于脾肾阳虚,体虚乏力,食欲不振,腰膝酸痛,失眠多梦。
五味子:味酸、甘,性温;归肺,心、肾经;功能主治:收敛固涩,益气生津,补肾宁心;用于久嗽虚喘,梦遗滑精,遗尿尿频,久泻不止,自汗,盗汗,津伤口渴,短气脉虚,内热消渴,心悸失眠。
益智仁:性味:辛,温;归经:入脾,肾经;功能主治:温脾,暖肾,固气,涩精,治冷气腹痛,中寒吐泻,多唾,遗精,小便余沥,夜多小便。
山药:性味归经:甘,平;健脾,补肺,固肾,益精。治脾虚泄泻,久痢,虚劳咳嗽,消渴,遗精、带下,小便频数。补脾养胃,生津益肺,补肾涩精。用于脾虚食少、久泻不止、肺虚喘咳、肾虚遗精、带下、尿频、虚热消渴。麸炒山药补脾健胃。用于脾虚食少,泄泻便溏,白带过多。
肉桂:性味:味辛、甘,性大热;归经:归肾、脾、心、肝经;功能:有补火助阳,引火归元,散寒止痛,温通经脉的功效;主治:用于阳痿宫冷,腰膝冷痛,肾虚作喘,虚阳上浮,眩晕目赤,心腹冷痛,虚寒吐泻,寒疝腹痛,痛经经闭。
代代花:性味:甘微苦;功能主治:疏肝,和胃,理气。治胸中痞闷,脘腹胀痛,呕吐、少食。
咖啡:1.对中枢神经系统的作用:咖啡主要有效成分咖啡因和其结构类似物茶碱有很强的中枢兴奋作用。但茶碱较咖啡因作用更强,维持时间更长。人服用咖啡因或饮用含咖啡因的饮料常常表现睡意消失,疲劳减轻,思维敏捷。剂量加大,中枢兴奋作用更加明显,出现紧张、焦虑、不安、失眠、震颤等。更大剂量则产生局部或全身痉挛。茶碱在这方面的作用明显强于咖啡因。咖啡因、茶碱等甲基黄嘌呤类化合物能增加呼吸中枢对CO2的敏感性。对呼吸中枢也有兴奋作用,这种作用在Cheyne-Stoke呼吸(Cheyne-Stokerespiration)和早产儿呼吸暂停等病理状态和用阿片类药物抑制呼吸的情况下更加明显。这类化合物尚可导致恶心和呕吐,这部分与其中枢作用有关。人服用85-250mg咖啡因可使长时间脑力劳动工作能力增强,反应时间缩短,但涉及精巧肌肉协调和准确计时或算术的工作能力有所下降。有恐惧症的患者对甲基黄嘌呤类化合物尤其敏感,在一项研究中,大多数这类患者服用咖啡因血浆浓度达8μg/ml时即表现焦虑、恐惧和其他恐惧症的典型症状。当中枢神经系统被用药物抑制时,低剂量的咖啡因等甲基黄嘌呤类化合物即可表现明显的中枢兴奋作用。另有资料表明这类化合物可特异性地对抗包括镇痛在内的阿片类制剂的作用。小鼠鞘内注射不产生痛觉过敏(hyperalgesia)剂量的咖啡因即可提高吗啡止痛的半数有效量。但尚无资料表明酒精中毒时,咖啡因可提高大脑功能。研究表明,长期服用咖啡因可产生耐受性和药物依赖性。
2.对心血管系统的作用:咖啡因、茶碱等甲基黄嘌呤类化合物对循环系统有明显的作用。但它们的作用是复杂的,有时是矛盾的。这在很大程度上取决于当时的机体状态、剂量以及是否以前服用过这类药物。从前未用过这类药物的人服用咖啡因250-350mg可使心率稍有增加,同时收缩压和舒张压也有所上升。但上述剂量对常期服用咖啡因的人常常无任何作用。过去未服用过这类化合物的人服用咖啡因后引起的心率和血压升高是否与儿茶酚胺等化合物和血浆肾素活性升高有关还有待于进一步研究。但一致认为对于常期服用者,体内上述物质浓度并无明显变化。在高剂量下,咖啡因和茶碱都可造成心动过速。敏感患者可能出现期前收缩等心律失常。过量服用含咖啡因的饮料也可能出现心律失常,然而,对正常人这种诱发心律失常的危险性很小,对有缺血性心脏病或心室异位(ventricularectopy)的患者通常也能耐受中等剂量的咖啡因。甲基黄嘌呤类对脑血管有收缩作用,使脑血管阻力上升,并伴有脑血流量和脑氧张力下降。
3.对平滑肌的作用:甲基黄嘌呤类化合物可舒张各种平滑肌,其中最重要的是对气管平滑肌的舒张,尤其是在临床哮喘和实验中使用药物使气管平滑肌收缩的情况下作用尤为明显。茶碱是该类化合物中最为有效的平滑肌舒张药,但对其作用机制仍不清楚。此外,该类化合物尚能特异性地对抗阿片类药物对胃肠道的作用。
4.其他作用:咖啡因有增强人骨骼肌工作能力的作用,也能增加猫间接刺激四头肌的抽搐张力。在治疗剂量下,咖啡因和茶碱均可提高人膈肌的收缩力,减轻膈肌疲劳。此外,甲基黄嘌呤类化合物,特别是茶碱有利尿作用,其增加水和电解质的排泄与噻嗪类化合物相似,长期饮用咖啡可使血浆胆固醇浓度升高,但这并非由于咖啡因所致,而与咖啡所含其他成分有关。
本发明的有益效果在于:本发明能够通过高温煮制的方式消除原料中的酸涩味,同时能够通过添加甲壳素消除饮料中的沉淀,同时通过活性炭去除色素,最大限度的保留余甘子的原有成分,提高余甘子咖啡饮料的口感,能够健脾清热消食疏肝利尿,适合广泛推广。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明通过添加罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花,配合使用甜味剂,通过控制添加比例,来改善余甘子咖啡饮料的口感。当加入罗汉果等其他药食同源的原料时,可以显著提高饮料的健脾化湿消食效果,同时配合甜味剂,降低饮料中的能量及碳水化合物含量,从而得到口感好,不酸涩的余甘子咖啡饮料。
由于罗汉果除有甜味外,还含有一定药味,因此可在余甘子咖啡饮料中辅助甜味剂作为饮料的甜味剂,且添加量过少时,不能有效遮掩余甘子的酸涩感;添加过多,则使得余甘子咖啡饮料具有明显药味,因此,罗汉果的添加量与余甘子果汁的比例为1:100-300,同时,为降低因咖啡引起的苦涩感,咖啡与余甘子果汁的比例为1:100-200,制得的余甘子咖啡饮料甜味适宜,且无杂味。
甜味剂是指能赋予软饮料甜味的食品添加剂。甜味剂按营养价值可分为营养性甜味剂和非营养性甜味剂两类;按其甜度可分为低甜度甜昧剂和高甜度甜I味剂;按其来源可分为天然甜味剂和合成甜味剂。
常用甜味剂包括蔗糖、果糖、淀粉糖、糖醇以及寡果糖、异麦芽酮糖等;甜菊糖、甘草、甘草酸2钠、甘草酸3钠(钾)、竹芋甜素;糖精、糖精钠、环己基氨基磺酸钠(甜蜜素)、天门冬氨酰苯丙氨酸甲酯(甜味素或阿斯巴甜)、乙酰磺胺酸钾(安赛蜜)、3氯蔗糖等。
该发明选用的甜味剂为蔗糖、甘草酸及安赛蜜,优选安赛蜜。
实施例中所述余甘子榨汁时采用型号为1.5T的榨汁机,功率为:4kw,转速为400rpm,过滤网孔径为Φ0.5mm。其余试剂均为普通市销产品。
实施例一:
一种余甘子咖啡饮料,余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g,安赛蜜0.8g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及安赛蜜倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
实施例二:
一种余甘子咖啡饮料,余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g,安赛蜜0.8g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及安赛蜜倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将制备好的饮料按公知工艺进行密封灌装。
实施例三:
一种余甘子咖啡饮料,余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g,安赛蜜0.8g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及安赛蜜倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、将制备好的饮料按公知工艺进行密封灌装。
将实施例制备得到的饮料进行观察,观察项目包括饮料颜色、饮料沉淀。
表1:不同制备方法的观察表
对比例一:不添加安赛蜜制备余甘子咖啡饮料:
一种余甘子咖啡饮料,余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
对比例二:不添加罗汉果制备余甘子咖啡饮料:
一种余甘子咖啡饮料,余甘子400g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g,安赛蜜0.8g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及安赛蜜倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
对比例三:不添加罗汉果和安赛蜜制备余甘子咖啡饮料:
一种余甘子咖啡饮料,余甘子400g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
对比例四:将安赛蜜换为甘草酸制备余甘子咖啡饮料:
一种余甘子咖啡饮料,余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g,甘草1g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及甘草酸倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
对比例五:将安赛蜜换为蔗糖制备余甘子咖啡饮料:
一种余甘子咖啡饮料,余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g,蔗糖100g。
本发明还提供一种用于制备上述余甘子咖啡饮料的制备方法,包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及蔗糖倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
将实施例一与对比例制备得到的饮料进行检测,检测项目包括饮料中的碳水化合物含量、口感、酸味、涩味。
饮料中碳水化合物含量依据国家标准GB 28050-2011中的方法进行测定。
口感、酸味和涩味和回甘情况由评定人员感官评定,感官评定方法是:由40名本实验室成员和60名社会人员,共100名组成评定小组,男女各50人,验室成员和30名社会人员,共50名组成评定小组,小组成员身体健康,无吸烟、酗酒等不良嗜好,对色、香味有较强的分辨力和较高的灵敏度。所有样品均采用三位随机数编码,室温下进行品评。在感官评定前用温水漱口以保持口腔清爽,当有情绪影响时不要进行评定。
除碳水化合物含量采取每100ml饮料中含有的重量(g)表示外,其余指标采用优、良、中、差四个标准来品评,各指标对应的品评标准如下表2所示。
表2:不同指标的评价标准表
基于上述评判标准,实施例一与对比例的感官评价结果如下所示。
表3:饮料中甘草酸表
表4:饮料的口感评价
实施例一 | 对比例一 | 对比例二 | 对比例三 | 对比例四 | 对比例五 | |
优 | 80 | 42 | 33 | 12 | 23 | |
良 | 12 | 36 | 42 | 17 | 65 | 36 |
中 | 8 | 16 | 19 | 50 | 12 | 59 |
差 | 6 | 6 | 21 | 5 |
表5:饮料酸味评价
实施例一 | 对比例一 | 对比例二 | 对比例三 | 对比例四 | 对比例五 | |
优 | 91 | 49 | 2 | 33 | ||
良 | 9 | 42 | 78 | 1 | 52 | 46 |
中 | 9 | 19 | 95 | 15 | 52 | |
差 | 1 | 4 | 2 |
表6:饮料涩味评价
表7:饮料回甘评价
实施例一 | 对比例一 | 对比例二 | 对比例三 | 对比例四 | 对比例五 | |
优 | 86 | 6 | 76 | 48 | ||
良 | 10 | 85 | 42 | 16 | 40 | |
中 | 4 | 9 | 53 | 12 | 8 | 12 |
差 | 5 | 88 |
由上述实验结果可知:
实施例一的余甘子咖啡饮料中同时添加了罗汉果和安赛蜜,余甘子咖啡饮料的甜度适中,具有酸甜可口的口感;实施例一与对比例一至四制备的余甘子咖啡饮料中每100ml饮料的碳水化合物含量均≤5g,属于低糖型饮料,对比例五制备的余甘子咖啡饮料中每100ml饮料的碳水化合物含量﹥5g,故不适合糖尿病人食用;实施例一的饮料口感评价、酸味评价、涩味评价及回甘评价均以优居多;对比例一的饮料口感评价优良参半,酸味评价优良参半,酸味和涩味评价均以良居多;对比例二的饮料口感、酸味和涩味评价以良居多,回甘评价以中居多;对比例三的饮料口感、酸味和涩味评价以中居多,回甘评价以差居多;对比例四的饮料口感、口感、酸味和涩味评价良居多,回甘评价优居多;对比例五的饮料口感评价中居多,酸味、涩味评价良中参半,回甘评价优良参半;综上所述,本发明的余甘子咖啡饮料酸甜可口,口感舒适,基本无涩味,良久回甘,并且糖度低,适合推广。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。
Claims (6)
1.一种余甘子咖啡饮料,其特征在于:包括余甘子、罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡。
2.根据权利要求1所述的一种余甘子咖啡饮料,其特征在于:由以下重量的原料组成:余甘子200-600g,罗汉果2-5g,冬青3-6g,刺五加3-7g,五味子2-6g,益智仁2-5g,山药4-10g,肉桂3-7g,代代花2-5g,咖啡2-6g。
3.根据权利要求1或2所述的一种余甘子咖啡饮料,其特征在于:由以下重量的原料组成:余甘子400g,罗汉果3g,冬青5g,刺五加5g,五味子4g,益智仁3g,山药8g,肉桂5g,代代花4g,咖啡5g。
4.根据权利要求3所述的一种余甘子咖啡饮料,其特征在于:所述余甘子新鲜取用。
5.根据权利要求3所述的一种余甘子咖啡饮料,其特征在于:该配方还包括甜味剂。
6.一种用于制备权利要求1或2或3任意一项所述的余甘子咖啡饮料的制备方法,其特征在于:包括如下步骤:
S1、挑选品相好的生鲜余甘子果实洗净后压榨成汁;
S2、将罗汉果、冬青、刺五加、五味子、益智仁、山药、肉桂、代代花、咖啡洗净后,切小段或薄片备用;
S3、将步骤S2制备的原料以及甜味剂倒入余甘子果汁中混合煮20-30min;
S4、冷却静置后取上层清液;
S5、继续静置至下层沉淀与上层液体分界明显后,取上层液,并倒入S4取出的上层清液中;
S6、在步骤S5制备的液体中加入食用级甲壳素混合均匀后静置;
S7、将步骤S6制备的液体通入食用级活性炭,去除色素;
S8、将制备好的饮料按公知工艺进行密封灌装。
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