CN115005347A - 一种西红花配料的饮料及其制备工艺 - Google Patents
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/04—Extraction of juices
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Abstract
本发明提供一种西红花配料的饮料及其制备工艺，属于饮料技术领域，所述饮料由以下组分的原料制备而成：西红花1克、蚕蛹400克、玫瑰花200克、丁香40克、苹果汁50克、甜石榴汁50克、梨子汁50克、冰糖60克。本发明的有益效果在于：具有强心、镇静安神的辅助功能。
Description
技术领域
本发明涉及饮料技术领域，具体为一种西红花配料的饮料及其制备工艺。
背景技术
西红花，中药名。为鸢尾科植物番红花Crocus sativus L的干燥柱头。引入栽培种。现北京、山东、浙江、四川等地有栽培。具有活血化瘀，凉血解毒，解郁安神的功效。用于经闭症瘕，产后瘀阻，温毒发斑，忧郁痞闷，惊悸发狂。目前市面上未见有采用西红花为配料的饮料。
发明内容
针对上述存在的技术不足，本发明的目的是提供一种西红花配料的饮料及其制备工艺。
为解决上述技术问题，本发明采用如下技术方案：
本发明提供一种西红花配料的饮料，由以下组分的原料制备而成：西红花1克、蚕蛹400克、玫瑰花200克、丁香40克、苹果汁50克、甜石榴汁50克、梨子汁50克、冰糖60克。
优选地，所述玫瑰花采用重瓣红玫瑰。
本发明还提供一种西红花配料的饮料的制备工艺，包括以下步骤：
步骤一：将蚕蛹、玫瑰花、丁香分别加1公斤水煎煮3次，第一次2小时、第二次1小时、第三次1小时，得煎液，同时收集蒸馏水液200毫升备用；
步骤二：合并煎液，过滤，浓缩至相对密度为1.10-1.15克/毫升的浓缩液；
步骤三：合并浓缩液、蒸馏水液、苹果汁、甜石榴汁、梨子汁，加冰糖以及粉碎后的西红花搅匀，灌封、灭菌即得。
优选地，灭菌温度为121℃，灭菌时间为20分钟
本发明的有益效果在于：具有强心、镇静安神的辅助功能。
以下结合本发明药剂的主要组分对本发明的有益效果做进一步说明：
西红花：为鸢尾科植物番红花的干燥柱头。具有活血化瘀、凉血解毒、解郁安神的功效。
具体实施方式
下面将结合本发明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做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。
实施例1
一种西红花配料的饮料及其制备工艺，由以下组分的原料制备而成：西红花1克、蚕蛹400克、玫瑰花200克、丁香40克、苹果汁50克、甜石榴汁50克、梨子汁50克、冰糖60克。
其制备方法为：
步骤一：步骤一：将蚕蛹、玫瑰花、丁香分别加1公斤水煎煮3次，第一次2小时、第二次1小时、第三次1小时，得煎液，同时收集蒸馏水液200毫升备用；
步骤二：合并煎液，过滤，浓缩至相对密度为1.10-1.15克/毫升的浓缩液；
步骤三：合并浓缩液、蒸馏水液、苹果汁、甜石榴汁、梨子汁，加冰糖以及粉碎后的西红花搅匀，灌封、在温度121℃条件下灭菌20分钟即得。
以下通过试验例来进一步阐述本发明的药剂的辅助功效。
一、试验动物：清洁级(Ⅱ级)昆明种雌性小鼠100只，其中实验组50只，对照组50只，体重为20±2g，全部动物均给予灭菌鼠饲料和灭菌水自由取用。动物室温度:22～25℃，相对湿度:55％～65％。
二、样品及剂量设计：样品为本发明，实验设实验组和对照组，实验组给药量为0.52g/kg/d，对照组给蒸馏水。
实验组药剂当天配制，经口灌胃给予小鼠；对照组给予蒸馏水，灌胃容积为20mL/kg，灌胃2小时后，对实验组和对照组进行睡眠情况的观察。
三、指标检测：
睡眠试验：观察灌胃2小时后小鼠入睡数量和睡眠时长，结果如表1所示。
表1试验样品对小鼠的直接睡眠情况实验结果
由上述表1结果可知，本发明对小鼠具有辅助安神的效果。
Claims (4)
1.一种西红花配料的饮料，其特征在于，由以下组分的原料制备而成：西红花1克、蚕蛹400克、玫瑰花200克、丁香40克、苹果汁50克、甜石榴汁50克、梨子汁50克、冰糖60克。
2.如权利要求1所述的饮料，其特征在于，所述玫瑰花采用重瓣红玫瑰。
3.一种西红花配料的饮料的制备工艺，其特征在于，包括以下步骤：
步骤一：将蚕蛹、玫瑰花、丁香分别加1公斤水煎煮3次，第一次2小时、第二次1小时、第三次1小时，得煎液，同时收集蒸馏水液200毫升备用；
步骤二：合并煎液，过滤，浓缩至相对密度为1.10-1.15克/毫升的浓缩液；
步骤三：合并浓缩液、蒸馏水液、苹果汁、甜石榴汁、梨子汁，加冰糖以及粉碎后的西红花搅匀，灌封、灭菌即得。
4.如权利要求3所述的一种西红花配料的饮料的制备工艺，其特征在于，灭菌温度为121℃，灭菌时间为20分钟。
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| CN103169116A (zh) * | 2013-04-02 | 2013-06-26 | 邓成凯 | 一种水果植物香料食用花组合搭配的饮料 |
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