CN116439341A - 一种灵芝、天麻、铁皮石斛固体饮料的制备方法 - Google Patents
一种灵芝、天麻、铁皮石斛固体饮料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种灵芝、天麻、铁皮石斛固体饮料的制备方法，属于固体饮料加工技术领域。通过药品的提前浸泡，将兰科植物铁皮石斛、天麻与多孔菌科真菌紫芝中有效成分充分提取，有机结合。本发明的有益效果是：制备出一种具有平胃气、补肾虚、祛风的功能性保健食品，能给血压高，胃不好，肾虚患者带来福祉。本发明方法中，甘草又称“甜草”，具有补脾益气、润肺止咳、清热解毒和调和诸药等功效，甘草的加入更利于灵芝、天麻、铁皮石斛药效的发挥；赤藓糖醇具有爽口的甜味，且具有零热量的特点，适用于各类人群食用；水苏糖具有改善肠道菌群结构的功效。甘草、赤藓糖醇、水苏糖的加入，利于固体饮料的饮用，丰富口感，强化保健功效。
Description
技术领域
本发明属于固体饮料加工技术领域，具体涉及一种灵芝、天麻、铁皮石斛固体饮料的制备方法。
背景技术
紫芝为多孔菌科真菌紫芝Ganoderma sinense Zhao，Xu et Zhang的干燥子实体。性甘，平，归心、肺、肝、肾经，具有补气安神，止咳平喘的作用，用于心神不宁，失眠心悸，肺虚咳喘，虚劳短气，不思饮食；天麻为兰科植物天麻Gastrodiaelata Bl.的干燥块茎，性甘，平，归肝经，具有息风止痉，平抑肝阳，祛风通络的作用，用于小儿惊风，癫痫抽搐，破伤风，头痛眩晕，手足不遂，肢体麻木，风湿痹痛；铁皮枫斗为兰科植物铁皮石斛Dendrobiumofficinale Kimura et Migo的干燥茎，性甘，微寒，归胃、肾经，具有益胃生津、滋阴清热的作用，用于热病津伤，口干烦渴，胃阴不足，食少干呕，病后虚热不退，阴虚火旺，骨蒸劳热，目暗不明，筋骨痿软。
目前市场上用灵芝、铁皮石斛、天麻做成的产品种类较多，但大部分比较单一，或者复配产品功效杂乱，口感欠佳。
发明内容
本发明的目的在于提供一种灵芝、天麻、铁皮石斛固体饮料的制备方法，将兰科植物铁皮石斛、天麻与多孔菌科真菌紫芝进行有机结合，制备出一种具有平胃气、补肾虚、祛风的功能性保健食品，期望能给血压高，胃不好，肾虚患者带来福祉，以解决市场上类似产品较为单一、复配产品功效杂乱、口感欠佳等问题。
本发明的目的可以通过以下技术方案实现：
a.原料浸泡
将灵芝、天麻、铁皮石斛、甘草按照2:1:2:2比例称量好，放入合适的容器中，按照料液比1:20(g/mL)浸泡12-20小时。
b.原料提取
将浸泡好的料液转入提取罐进行提取，温度90-100℃，提取2小时，过滤，滤液转入储罐，滤渣按照料液比1:10(g/mL)，温度90-100℃，提取1小时，过滤，滤液合并转入储罐。
c.料液浓缩
将料液转入合适的浓缩设备中进行浓缩，浓缩至合适体积。
d.配料
向浓缩液中加入适量赤藓糖醇、水苏糖，搅拌溶解。
e.冷冻干燥
配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
进一步的，步骤a中，所述灵芝为紫芝片，天麻为天麻片，铁皮石斛为铁皮枫斗，甘草为甘草片。
进一步的，步骤b中，所述过滤方式为纱布过滤。
进一步的，步骤c中，所述浓缩要根据生产量选择合适的浓缩设备，小型至中型浓缩设备为旋转蒸发仪，大型浓缩设备为单效浓缩器。
进一步的，步骤d中，所述配料中赤藓糖醇加入量与浓缩液质量体积比为1.5g：100mL，水苏糖加入量与浓缩液的质量体积比为1.5g：100mL。
本发明的有益效果：
本发明通过药材的提前浸泡，使得灵芝、天麻、铁皮石斛中有效成分更易充分提取，甘草又称“甜草”，具有补脾益气、润肺止咳、清热解毒和调和诸药等功效，配方中甘草的加入更利于灵芝、天麻、铁皮石斛药效的发挥；配料中加入的赤藓糖醇具有爽口的甜味，且具有零热量的特点，适用于各类人群食用；水苏糖是一种天然存在于植物中的功能性低聚糖，具有改善肠道菌群结构的功效。甘草、赤藓糖醇、水苏糖的加入，利于固体饮料的饮用，丰富口感，强化保健功效。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例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它实施例，都属于本发明保护的范围。
实施例1
一种灵芝、天麻、铁皮石斛固体饮料的制备方法，包括以下操作步骤：
a.原料浸泡
分别称取灵芝6g、天麻3g、铁皮石斛6g、甘草6g，放入500mL的容器中，加入纯化水420mL浸泡12小时。
b.原料提取
将浸泡好的料液转入中药提取锅中进行提取，温度90℃，提取2小时，纱布过滤，滤液转入储罐，滤渣加入210mL纯化水，温度90℃，提取1小时，纱布过滤，滤液合并转入旋蒸瓶。
c.料液浓缩
将料液转入旋蒸瓶中进行浓缩，浓缩水浴温度为70℃，浓缩至约10mL。
d.配料
向浓缩液中加入0.15g赤藓糖醇、0.15g水苏糖，搅拌溶解。
e.冷冻干燥
配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
实施例2
一种灵芝、天麻、铁皮石斛固体饮料的制备方法，包括以下操作步骤：
a.原料浸泡
分别称取灵芝60g、天麻30g、铁皮石斛60g、甘草60g，放入5L的容器中，加入纯化水4200mL浸泡12小时。
b.原料提取
将浸泡好的料液转入小型提取罐中进行提取，温度100℃，提取2小时，纱布过滤，滤液转入储罐，滤渣加入210mL纯化水，温度100℃，提取1小时，纱布过滤，滤液合并转入旋蒸瓶。
c.料液浓缩
将料液转入旋蒸瓶中进行浓缩，浓缩水浴温度为70℃，浓缩至约100mL。
d.配料
向浓缩液中加入1.5g赤藓糖醇、1.5g水苏糖，搅拌溶解。
e.冷冻干燥
配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
实施例3
一种灵芝、天麻、铁皮石斛固体饮料的制备方法，包括以下操作步骤：
a.原料浸泡
分别称取灵芝6kg、天麻3kg、铁皮石斛6kg、甘草6kg，放入合500L的容器中，加入纯化水420L浸泡12小时。
b.原料提取
将浸泡好的料液转入1T提取罐中进行提取，温度95℃，提取2小时，纱布过滤，滤液转入储罐，滤渣加入210L纯化水，温度95℃，提取1小时，纱布过滤，滤液合并转入单效浓缩器。
c.料液浓缩
将料液转入单效浓缩器中进行浓缩，温度为70℃，浓缩至约1L。
d.配料
向浓缩液中加入150g赤藓糖醇、150g水苏糖，搅拌溶解。
e.冷冻干燥
配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
对比例1：
一种灵芝、天麻、铁皮石斛固体饮料的制备方法，包括以下操作步骤：
a.原料浸泡
分别称取灵芝60g、天麻30g、铁皮石斛60g，放入合适的容器中，加入纯化水4200mL浸泡12小时。
b.原料提取
将浸泡好的料液转入小型提取罐中进行提取，温度94℃，提取2小时，纱布过滤，滤液转入储罐，滤渣加入210mL纯化水，温度94℃，提取1小时，纱布过滤，滤液合并转入旋蒸瓶。
c.料液浓缩
将料液转入旋蒸瓶中进行浓缩，浓缩水浴温度为70℃，浓缩至约100mL。
d.配料
向浓缩液中加入1.5g赤藓糖醇、1.5g水苏糖，搅拌溶解。
e.冷冻干燥
配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
对比例2：
一种灵芝、天麻、铁皮石斛固体饮料的制备方法，包括以下操作步骤：
a.原料浸泡
分别称取灵芝60g、天麻30g、铁皮石斛60g，甘草片60g放入合适的容器中，加入纯化水4200mL浸泡12小时。
b.原料提取
将浸泡好的料液转入小型提取罐中进行提取，温度94℃，提取2小时，纱布过滤，滤液转入储罐，滤渣加入210mL纯化水，温度94℃，提取1小时，纱布过滤，滤液合并转入旋蒸瓶。
c.料液浓缩
将料液转入旋蒸瓶中进行浓缩，浓缩水浴温度为70℃，浓缩至约100mL。
d.冷冻干燥
配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
对实施例1-实施例3和对比例1-对比例2进行性能测试，将饮料按照1:10质量体积比倒入开水冲溶，静置至室温后，由不同年龄组成的评审员进行评分，其中10-20岁3人，20-30岁5人，30-50岁7人，60-80岁9人，每一位评审员都充分了解饮料相关知识和品鉴要求。
评分标准如下：
色泽总分25分，以澄清透明，杯底无异物为满分；
气味总分25分，以无异臭，药香清淡为满分；
滋味总分25分，以无异味，口感柔和微甜为满分；
状态总分25分，以无正常视力可见外来异物，无结块为满分。
每个人打分之后，由统计人员统计均值，固体饮料口感评分结果如表1所示：
表1
| 实施例/对比例 | 口感评分结果 |
| 实施例1 | 92 |
| 实施例2 | 91 |
| 实施例3 | 90 |
| 对比例1 | 85 |
| 对比例2 | 83 |
由表1可以看出，实施例1-3的评分高于对比例1-2，虽然差距不大，但可以看出实施例1-3的操作措施确实带来了效果，工艺变动对于口感有影响。
分别按照实施例1-3和对比例1-2制作的固体饮料进行稳定性测试，在20-25℃、湿度50-70％的室内保存三周后，由评审员再次对固体饮料稳定性口感评分结果如下：
表2
| 实施例/对比例 | 口感评分结果 |
| 实施例1 | 89 |
| 实施例2 | 88 |
| 实施例3 | 85 |
| 对比例1 | 67 |
| 对比例2 | 63 |
由表2可以看出，实施例1-实施例3口感评分略微下降，而对比例口感评分下降幅度较大，因此本发明固体饮料的口感稳定性高。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种灵芝、天麻、铁皮石斛固体饮料的制备方法，其特征在于，包括以下操作步骤：
a.原料浸泡：将灵芝、天麻、铁皮石斛、甘草按照2:1:2:2比例称量好,混合蒸馏水，按照料液比1:20浸泡12-20小时，获得料液；
b.原料提取：将浸泡好的料液转入提取罐进行提取，温度90-100℃，提取2小时，过滤，滤液转入储罐；滤渣再次混合蒸馏水，按照料液比1:10，温度90-100℃，提取1小时，过滤，滤液合并转入储罐；
c.料液浓缩：将料液转入浓缩设备中进行浓缩，浓缩温度70℃获得浓缩液；
d.配料：向浓缩液中加入适量赤藓糖醇、水苏糖，搅拌溶解；
e.冷冻干燥：配料完成后，转入冷冻干燥机进行冷冻干燥，即得。
2.根据权利要求1所述的灵芝、天麻、铁皮石斛固体饮料的制备方法，其特征在于，灵芝为紫芝片，天麻为天麻片，铁皮石斛为铁皮枫斗，甘草为甘草片。
3.根据权利要求1所述的灵芝、天麻、铁皮石斛固体饮料的制备方法，其特征在于，过滤方式为纱布过滤。
4.根据权利要求1所述的灵芝、天麻、铁皮石斛固体饮料的制备方法，其特征在于，配料中赤藓糖醇与浓缩液质量体积比为1.5g：100mL，水苏糖与浓缩液质量体积比为1.5g：100mL。
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