CN112293625A - 一种枸杞菊花饮品及其制备方法 - Google Patents
一种枸杞菊花饮品及其制备方法 Download PDFInfo
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Classifications
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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
- A23L2/38—Other 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
- A23L2/64—Re-adding volatile aromatic 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种枸杞菊花饮品,其原料包括如下饮品组分重量百分比的组分:枸杞0.1‑10%,菊花0.1‑10%,甜味剂0‑10%,pH调节剂0.01‑2%,β‑环糊精0.01‑2%,果胶酶0.001‑1%,余量为纯净水。本发明还提供了其制备方法。本发明枸杞菊花饮品口感醇厚,香味浓郁,含有丰富的枸杞多糖、多种维生素、黄酮类、氨基酸、微量元素等营养物质,长期饮用可以能提高人体免疫能力,滋补肝肾、益阴明目,抗衰老。本发明引入酶解工艺,解决了枸杞饮品容易产生沉淀的影响,对饮品的口感也有促进作用,开发了不同酸碱性的饮料,适合于不同年龄段人群,扩大了适用范围。本发明通过引入β‑环糊精,在制作过程中易挥发组分可以得到更大程度的控制,成品中香气会更加明显,风味更加独特。
Description
技术领域
本发明涉及饮料制作技术,尤其是一种枸杞菊花饮品的制备方法。
背景技术
枸杞子为茄科植物宁夏枸杞Lycium barbarum L.的成熟果实。药性甘、平,归肝、肾经。功效滋补肝肾,益精明目。用于肝肾阴虚及早衰证,治疗精血不足所致的视力减退、内障目昏等。枸杞是药食同源的食品,枸杞子内含枸杞多糖、多种维生素(胡萝卜素最多、钙、磷、铁、钾及黄酮类物质。现代药理研究证明,枸杞有防治脂肪肝,促进肝细胞增生作用,它还具有补肾益精、养血明目、降血脂血糖、抗动脉硬化、抗衰老和增强免疫力的功能,是世界上公认的抗衰老、抗肿瘤、防病治病的“神仙果”。
菊花为菊科植物菊Chrysanthemum morifolium Ramat的干燥头状花序。药性辛、甘、苦,微寒,归肺、肝经。功效疏散风热,平抑肝阳,清肝明目,清热解毒。用于目赤昏花,如肝肾精血不足,目失所养,眼目昏花,视物不清,常配伍枸杞子等滋补肝肾、益阴明目药。菊花是一种药食同源食品,香气浓郁、味甘苦,含有挥发性芳香物质以及黄酮类、氨基酸、维生素等有效成分具生津止渴、清热解毒、明目降压等功效。
菊花与枸杞都属于药食同源的原料,合用可上清头目,下补肝肾,起到上清下补功效。两者功效上可以互相增强,口感上可以互相弥补,菊花的香气与枸杞的味道相互衬托,风味独特。重要的是,现在市场上没有此类饮料,本次的研究填补了枸杞菊花饮料的空缺,期望开发出一款适合于大众口味,又有利于健康的饮品,将健康成为日常生活的一部分。
发明内容
通过实际制作,本发明提供了一种口感好、质量稳定的枸杞菊花饮品及其制备方法。
一种枸杞菊花饮品,其特征在于,其原料包含如下重量百分比的组分:枸杞0.1-10%,菊花0.1-10%,甜味剂0-10%,pH调节剂0-2%,果胶酶0.001-1%,余量为纯净水。
本发明还提供了其制备方法,包括如下步骤:
(1)按处方比例称取枸杞、菊花、甜味剂、pH调节剂、果胶酶和纯净水;
(2)将枸杞破碎,加纯净水煮沸0.5-1小时,降温至30℃-60℃,加入果胶酶酶解1-3小时,煮沸灭活酶,滤过,得枸杞酶解液;
(3)菊花,水蒸气蒸馏,每质量份菊花收集1-20质量份菊花芳香水,然后加纯净水煎煮0.5-2小时,过滤,收集菊花重量10-20倍提取液,备用;
(4)取甜味剂加纯净水,搅拌均匀使溶解,滤过,得到甜味剂液;
(5)合并枸杞酶解液、菊花提取液、菊花芳香水和甜味剂液,加入余量的纯净水搅拌均匀,加入pH调节剂调节pH至4.0~7.5;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
其中,
步骤(2)中,枸杞与纯净水的质量体积比为1:5~1:10g/mL;
步骤(3)中,煎煮中菊花与加的蒸馏水的质量体积比为1:15~1:35g/mL;
优选地,本发明引入辅料β-环糊精,提供了一种优选的菊花枸杞饮品,其包括如下重量百分比的组分:枸杞0.1-10%,菊花0.1-10%,甜味剂0-10%,pH调节剂0.01-2%,β-环糊精0.01-2%,果胶酶0.001-1%,余量为纯净水。
本发明还提供了其制备方法,包括如下步骤:
(1)按处方比例称取枸杞、菊花、甜味剂、pH调节剂、β-环糊精、果胶酶和纯净水;
(2)将枸杞破碎,加纯净水煮沸0.5-1小时,降温至30℃-60℃,加入果胶酶酶解1-3小时,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,每质量份菊花收集1-20质量份菊花芳香水,然后加纯净水煎煮0.5-2小时,过滤,收集菊花重量10-20倍提取液,备用;
(4)取处方量甜味剂加纯净水,搅拌均匀使溶解,滤过,得到甜味剂液;
(5)合并枸杞酶解液、菊花提取液、菊花芳香水和甜味剂液,加入余量的纯净水搅拌均匀,加入pH调节剂调节pH至4.0~7.5;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
本发明中,所述甜味剂选自甜菊苷、阿斯巴甜、糖精钠、果糖、冰糖、白砂糖、蜂蜜、葡萄糖、山梨醇、甘露醇等中的一种或多种的混合物。
所述pH调节剂选自有机酸、盐、蛋白质中的一种或多种的混合物;有机酸选自苹果酸、柠檬酸、枸橼酸、醋酸等中的一种或多种的混合物;盐选自柠檬酸钠、枸橼酸钠、醋酸钠等中的一种或多种的混合物;蛋白质为L-精氨酸。
本发明通过优化工艺参数保存了枸杞、菊花的营养,口感上两者相得益彰,本发明枸杞菊花饮品口感醇厚,香味浓郁,含有丰富的枸杞多糖、多种维生素、黄酮类、氨基酸、微量元素等营养物质,长期饮用可以能提高人体免疫能力,滋补肝肾、益阴明目,抗衰老。本发明通过引入酶解工艺,解决了枸杞饮品容易产生沉淀的影响,对饮品的口感也有很大的促进作用,开发了多种不同酸碱性的饮料,包括弱酸性,弱碱性,适合于不同年龄段人群,扩大了适用范围。由于饮品制作过程中使用了菊花芳香水,内含多种易挥发的芳香类组分,这些易挥发的组分的控制对饮品口感影响较大。本研究中对饮品风味做了进一步的探索,希望在制作过程中易挥发组分可以得到更大程度的保留。这样,成品中菊花的香气会更加明显,风味更加独特。
为更多的保留芳香水中芳香类组分,本发明引入了新的辅料β-环糊精,β-环糊精空腔大小适中,包合能力强,β-环糊精与芳香类成分可以形成环糊精包合物,保留菊花芳香水中更多的芳香组分,提高饮品口味。
具体实施方法
实施例1
一种枸杞菊花饮品,其由如下步骤制备得到:
(1)称取如下重量份的原料:枸杞6g,菊花3g,果胶酶0.1g,纯净水1000mL;
(2)将枸杞8-14目粉碎,加30ml水煮沸40分钟,降温至30-60℃加果胶酶酶解2小时,煮沸灭活酶活性,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,蒸馏收集菊花芳香水60ml,蒸馏后再加纯净水90mL煎煮1小时,滤过,得到菊花提取液60ml,备用;
(4)合并枸杞酶解液、菊花提取液、菊花芳香水,加入余量的纯净水搅拌均匀;
(5)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
实施例2
一种枸杞菊花饮品,其由如下步骤制备得到:
(1)称取如下重量份的原料:枸杞3g,菊花3g,冰糖30g,果胶酶0.08g,纯净水1000mL;
(2)将枸杞12-20目粉碎,加15ml水煮沸40分钟,降温至30-50℃加果胶酶酶解1小时,煮沸灭活酶活性,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,蒸馏收集菊花芳香水50ml,蒸馏后再加纯净水90mL,煎煮0.5小时,滤过,得到菊花提取液60ml,备用;
(4)取冰糖加入100ml纯净水,搅拌均匀使溶解,滤过,得到冰糖液;
(5)合并枸杞酶解液,菊花提取液、菊花芳香水和冰糖液,加入余量的纯净水搅拌均匀;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
实施例3
一种枸杞菊花饮品,其由如下步骤制备得到:
(1)称取如下重量份的原料:枸杞2g,菊花4g,白砂糖50g,果胶酶0.05g,柠檬酸0.1g,纯净水1000mL。
(2)将枸杞8-12目筛粉碎,加10ml纯净水煮沸40分钟,降温至30-50℃加果胶酶酶解2小时,煮沸灭活酶活性,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,蒸馏收集菊花芳香水60ml,蒸馏后加纯净水120mL煎煮0.5小时,滤过,得到菊花取提取液80ml,备用。
(4)取白砂糖加入150ml纯净水,搅拌使溶解,滤过,得白砂糖液;
(5)合并枸杞酶解液,菊花提取液、菊花芳香水和白砂糖液,加入柠檬酸;加入余量的纯净水搅拌均匀,
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
实施例4
一种枸杞菊花饮品,其由如下步骤制备得到:
(1)称取如下重量份的原料:枸杞6g,菊花3g,蜂蜜30g,果胶酶0.15g,L-精氨酸0.2g,纯净水1000mL。
(2)将枸杞10-20目筛粉碎,加纯净水30ml煮沸40分钟,降温至30-50℃,加果胶酶酶解1小时,煮沸灭活酶活性,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,蒸馏收集芳香水40ml,蒸馏后再加纯净水90mL煎煮1小时,滤过,得菊花提取液60ml,备用;
(4)取蜂蜜加入纯净水90ml,搅拌均匀,得到蜂蜜液;
(5)合并枸杞酶解液、菊花提取液、菊花芳香水和蜂蜜液,加入L-精氨酸,加入余量的纯净水搅拌均匀;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
实施例5
一种枸杞菊花饮品,其由如下步骤制备得到:
(1)称取如下重量份的原料:枸杞6g,菊花3g,三氯蔗糖0.25g,果胶酶0.15g,β-环糊精0.3g,纯净水1000mL;
(2)将枸杞12-18目筛粉碎,加纯净水60ml,煮沸40分钟,降温至30-50℃加果胶酶酶解1小时,煮沸灭活酶活性,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,收集芳香水50ml,加入β-环糊精,蒸馏后再加纯净水90mL煎煮0.5小时,得到菊花提取液60ml,备用;
(4)取三氯蔗糖加入纯净水100ml,搅拌使溶解,滤过,得三氯蔗糖溶液;
(5)合并枸杞酶解液,菊花提取液、菊花芳香水和三氯蔗糖液,加入余量的纯净水搅拌均匀;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
对比例1
一种枸杞菊花饮品,其由如下步骤制备得到:
(1)称取如下重量份的原料:枸杞6g,菊花3g,冰糖30g,柠檬酸0.2g,纯净水1000mL;
(2)将枸杞12-14目筛粉碎,加纯净水60ml,煮沸40分钟,冷却至30-50℃,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,蒸馏收集芳香水20ml,蒸馏后再加纯净水90mL煎煮1小时,收集菊花提取液60ml,备用;
(4)取冰糖加入90ml纯净水,搅拌均匀使溶解,滤过,得到冰糖液;
(5)合并枸杞菊花提取液,菊花提取液、菊花芳香水和冰糖液,加入余量的纯净水搅拌均匀;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
测试例1感官评价
将按照实施例1-5制备的枸杞菊花饮品感官评价,结果如下:
上表结果表明,本发明制备的枸杞菊花饮品外观呈淡黄棕色,味道兼具枸杞和菊花的香味,接受度较好。通过实施例5的研究可知,β-环糊精的引入显著改善了饮料的口感,增强了饮品中菊花的食用体验,这为以后的产品升级和成本管理有很积极的意义。
测试例2稳定性评价
将按照实施例1-5和对比例1制备的枸杞菊花饮品进行稳定性实验(温度:40℃,湿度75%),结果如下:
上表结果表明,对比例1没有经过酶解工艺,所制备的枸杞菊花饮品易沉淀,本发明制备的枸杞菊花饮品质量稳定,适合长期存放,加入β-环糊精后有助于产品本身香味的长久保存。
Claims (6)
1.一种枸杞菊花饮品,其特征在于,其原料包含如下重量百分比的组分:枸杞0.1-10%,菊花0.1-10%,甜味剂0-10%,pH调节剂0-2%,果胶酶0.001-1%,余量为纯净水。
2.如权利要求1所述的枸杞菊花饮品,其特征在于,其原料包含如下重量百分比的组分:枸杞0.1-10%,菊花0.1-10%,甜味剂0-10%,pH调节剂0.01-2%,β-环糊精0.01-2%,果胶酶0.001-1%,余量为纯净水。
3.如权利要求1或2所述的枸杞菊花饮品,其特征在于:所述甜味剂选自甜菊苷、阿斯巴甜、糖精钠、果糖、冰糖、白砂糖、蜂蜜、葡萄糖、山梨醇、三氯蔗糖、甘露醇中的一种或多种的混合物。
4.如权利要求1或2所述的枸杞菊花饮品,其特征在于:所述pH调节剂选自有机酸、盐、蛋白质中的一种或多种的混合物;有机酸选自苹果酸、柠檬酸、枸橼酸、醋酸中的一种或多种的混合物;盐选自柠檬酸钠、枸橼酸钠、醋酸钠中的一种或多种的混合物;蛋白质为L-精氨酸。
5.权利要求1、3、4所述的枸杞菊花饮品的制备方法,其特征在于包括如下步骤:
(1)按处方比例称取枸杞、菊花、甜味剂、pH调节剂、果胶酶和纯净水;
(2)将枸杞破碎,加纯净水煮沸0.5-1小时,降温至30℃-60℃,加入果胶酶酶解1-3小时,煮沸灭活酶,滤过,得枸杞酶解液;
(3)菊花,水蒸气蒸馏,每质量份菊花收集1-20质量份菊花芳香水,然后加纯净水煎煮0.5-2小时,过滤,收集菊花重量10-20倍提取液,备用;
(4)取甜味剂加纯净水,搅拌均匀使溶解,滤过,得到甜味剂液;
(5)合并枸杞酶解液、菊花提取液、菊花芳香水和甜味剂液,加入余量的纯净水搅拌均匀,加入pH调节剂调节pH至4.0~7.5;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
6.权利要求2~4中任一项所述的枸杞菊花饮品的制备方法,其特征在于包括如下步骤:
(1)按处方比例称取枸杞、菊花、甜味剂、pH调节剂、β-环糊精、果胶酶和纯净水;
(2)将枸杞破碎,加纯净水煮沸0.5-1小时,降温至30℃-60℃,加入果胶酶酶解1-3小时,得到枸杞酶解液;
(3)菊花,水蒸气蒸馏,每质量份菊花收集1-20质量份菊花芳香水,然后加纯净水煎煮0.5-2小时,过滤,收集菊花重量10-20倍提取液,备用;
(4)取处方量甜味剂加纯净水,搅拌均匀使溶解,滤过,得到甜味剂液;
(5)合并枸杞酶解液、菊花提取液、菊花芳香水和甜味剂液,加入余量的纯净水搅拌均匀,加入pH调节剂调节pH至4.0~7.5;
(6)经过灌装和灭菌,制备得到所述枸杞菊花饮品。
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