WO2017041745A1 - 一种含有人参的固体饮料及其制备方法 - Google Patents

一种含有人参的固体饮料及其制备方法 Download PDF

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Publication number
WO2017041745A1
WO2017041745A1 PCT/CN2016/098564 CN2016098564W WO2017041745A1 WO 2017041745 A1 WO2017041745 A1 WO 2017041745A1 CN 2016098564 W CN2016098564 W CN 2016098564W WO 2017041745 A1 WO2017041745 A1 WO 2017041745A1
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parts
ginseng
powder
fructose
pectin
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PCT/CN2016/098564
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English (en)
French (fr)
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李成
魏曼
王少波
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石家庄以岭药业股份有限公司
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Publication of WO2017041745A1 publication Critical patent/WO2017041745A1/zh

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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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • 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

Definitions

  • the invention relates to a solid beverage and a preparation method thereof, in particular to a solid beverage composition containing ginseng and a preparation method thereof.
  • a solid beverage refers to a beverage having a certain shape, such as granules, flakes, lumps, powders, which can be consumed after being washed.
  • solid beverages Compared with liquid beverages, solid beverages have the following characteristics: significantly reduced quality, significantly smaller volume, convenient carrying; good flavor, good fast solubility, wide application range, convenient drinking; easy to maintain hygiene; easy packaging and convenient transportation.
  • Solid beverages have always been favored by consumers because of their variety, unique flavor and easy storage. Especially those solid beverages rich in vitamins, minerals and other nutrients can supplement the nutrients needed by the human body in time, and become many A good companion that people cannot live without.
  • An object of the present invention is to provide a solid beverage containing main components such as ginseng, fructose, pectin and the like, and a method for preparing the solid beverage.
  • the solid beverage is scientifically processed, retains the active ingredients of the raw materials, and is scientifically prepared to achieve a solid beverage that is both nutritious and suitable for taste.
  • the solid beverage of the present invention comprises the following raw materials in parts by weight: 10-15 parts of ginseng, 3-7 parts of pumpkin powder, 8-12 parts of fructose, 8-16 parts of resistant dextrin, 50-80 parts of erythritol, and fruit. 2-6 parts of gum and 0.05-0.2 parts of ginseng essence.
  • the solid beverage of the present invention comprises the following raw materials in parts by weight: 10 parts of ginseng, 7 parts of pumpkin powder, 8 parts of fructose, 16 parts of resistant dextrin, 50 parts of erythritol, 6 parts of pectin, ginseng essence 0.05 Share
  • ginseng 15 parts of ginseng, 3 parts of pumpkin powder, 12 parts of fructose, 8 parts of resistant dextrin, 80 parts of erythritol, 2 parts of pectin and 0.2 parts of ginseng essence;
  • ginseng 13 parts of ginseng, 5 parts of pumpkin powder, 10 parts of fructose, 12 parts of resistant dextrin, 60 parts of erythritol, 4 parts of pectin and 0.1 parts of ginseng essence;
  • ginseng 12.5 parts of ginseng, 5.5 parts of pumpkin powder, 11 parts of fructose, 12 parts of resistant dextrin, 66 parts of erythritol, 4.5 parts of pectin, and 0.1 part of ginseng essence.
  • the invention also provides a preparation method of the solid beverage, which comprises the following steps:
  • ginseng is weighed according to the formula amount, extracted by water, filtered, concentrated and dried under reduced pressure. After the dry paste is pulverized, the ginseng powder is used for standby;
  • step b the mixed powder obtained in step b is granulated, sieved, dried, and granulated to obtain dry granules;
  • the preferred preparation method of the solid beverage of the present invention comprises the following steps:
  • ginseng according to the amount of formula weighed, water 2 times, each time added 8 times the amount of water, boiling for 2h, the extract was filtered, combined, concentrated and dried under reduced pressure, dried granules pulverized to get ginseng powder for use;
  • step b the mixed powder obtained in step b is granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • the preparation method of the solid beverage according to the present invention has a clean environment of 100,000 grades in the entire preparation process.
  • the ginseng is made up of vital energy
  • the complex vein is solid
  • the spleen and the lung are replenished
  • the body is stimulated
  • the nerve is calmed.
  • palpitations forgetfulness, thirst, sweating, less food, all acute and chronic diseases and blood loss After the shock, collapse.
  • Make up the vitality solidify the body and soothe the nerves.
  • the ginseng in the solid beverage of the present invention is subjected to water extraction, and the extract thereof is more favorable for dissolution and easy to be absorbed by the human body, thereby exerting a greater effect.
  • many of the main ingredients together constitute a unique taste of the solid beverage with a pleasant aroma, sweet and sour taste. While maintaining a good taste, it also has the effect of replenishing vital energy, replenishing the spleen and tonifying the lungs, nourishing the spleen, calming the nerves, and improving the immunity of the body.
  • the invention is convenient to take, has a good taste, has a very good health effect on the human body, and is convenient for transportation. It has a long storage period and is suitable for promotion in the crowd. It is a must-have for home and travel.
  • the solid beverage of the present invention is based on traditional Chinese medicine. Since the taste of the traditional Chinese medicine is bitter, it is a technical problem to be solved by overcoming the taste of the raw material.
  • the screening of the type and amount of the sweetener in the auxiliary material is particularly important. Taking the taste as an indicator, the present invention screens various sweeteners such as saccharin, glycyrrhizin, cyclamate, stevioside, fructose, xylitol, maltitol, erythritol, neotame, etc., and finally finds red peony.
  • the sugar alcohol and the fructose are combined according to the ratios described in the technical scheme of the present invention, and the solid beverage has the best taste, no obvious bitter taste, and the sweet taste is palatable, giving a pleasant feeling.
  • composition of raw materials ginseng 100g, pumpkin powder 70g, fructose 80g, resistant dextrin 160g, erythritol 500g, pectin 60g, ginseng flavor 0.5g;
  • the preparation method is:
  • ginseng according to the amount of formula weighed, water 2 times, the first time added 800ml water, boiling for 2h, filtered, the residue was added 800ml water, boiling for 2h, filtered, the extract was combined, concentrated and decompressed Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, whole granules, Dry granules;
  • ginseng 150g pumpkin powder 30g, fructose 120g, resistant dextrin 80g, erythritol 800g, pectin 20g, ginseng flavor 2g;
  • the preparation method is:
  • ginseng according to the formula amount, weighed 1200ml water for the first time, decocted for 2h, filtered, the residue was then added 1200ml water, decocted for 2h, filtered, the extract was combined, concentrated, dried under reduced pressure, dry cream smash After the ginseng powder is reserved;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 130g pumpkin powder 50g, fructose 100g, resistant dextrin 120g, erythritol 600g, pectin 40g, ginseng flavor 1g;
  • the preparation method is:
  • ginseng according to the formula amount, water extraction 2 times, the first time added 1040ml water, boiling for 2h, filtered, the residue was added 1040ml water, boiling for 2h, filtered, the extract was combined, concentrated and decompressed Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 125g pumpkin powder 55g, fructose 110g, resistant dextrin 120g, erythritol 660g, pectin 45g, ginseng flavor 1g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 108g pumpkin powder 39g, fructose 93g, resistant dextrin 116g, erythritol 775g, pectin 30g, ginseng flavor 1.3g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 134g pumpkin powder 32g, fructose 90g, resistant dextrin 107g, erythritol 768g, pectin 28g, ginseng flavor 1.2g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 145g pumpkin powder 37g, fructose 88g, resistant dextrin 135g, erythritol 580g, pectin 23g, ginseng flavor 0.9g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 109g pumpkin powder 57g, fructose 106g, resistant dextrin 106g, erythritol 590g, pectin 23g, ginseng flavor 1.8g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 135g pumpkin powder 50g, fructose 108g, resistant dextrin 88g, erythritol 672g, pectin 22g, ginseng flavor 1.8g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 140g pumpkin powder 62g, fructose 92g, resistant dextrin 102g, erythritol 543g, pectin 44g, ginseng flavor 0.8g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 147g pumpkin powder 52g, fructose 103g, resistant dextrin 109g, erythritol 678g, pectin 43g, ginseng flavor 0.6g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 135g pumpkin powder 51g, fructose 89g, resistant dextrin 132g, erythritol 791g, pectin 54g, ginseng flavor 0.8g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 125g pumpkin powder 55g, fructose 135g, resistant dextrin 70g, erythritol 900g, pectin 15g, ginseng flavor 0.3g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • Ginseng 125g pumpkin powder 55g, fructose 70g, resistant dextrin 175g, erythritol 400g, pectin 75g, ginseng flavor 2.5g;
  • ginseng is weighed according to the formula amount, water is extracted twice, the first time 1000ml water is added, boiled for 2h, filtered, the residue is further added with 1000ml water, boiled for 2h, filtered, the extract is combined, concentrated and decompressed. Dry, dry granules are pulverized and ginseng powder is used;
  • step b the mixed powder obtained in step b is wet granulated, sieved, dried at 50 degrees, and granulated to obtain dry granules;
  • the solid beverages prepared in the above Examples 1 to 15 were individually tasted by 30 people, and the items in Table 1 were scored and averaged. The scores are shown in Table 1.
  • Table 1 shows the solid beverages of the present invention. With the characteristics of pleasant aroma and unique taste, the scores of Examples 14-15 which are beyond the range of the auxiliary materials of the present invention are significantly reduced, and the aroma, color and mouthfeel are significantly deteriorated.

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Abstract

一种含有人参的固体饮料及其制备方法。该固体饮料由以下重量份的原辅料组成：人参10-15份、南瓜粉3-7份、果糖8-12份、抗性糊精8-16份、赤藓糖醇50-80份、果胶2-6份、人参香精0.05-0.2份。其制备方法包括以下步骤：人参经水提，过滤，浓缩后减压干燥，干膏粉碎后得人参粉备用；将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过筛后，加入上述的人参粉，混合，将人参香精用润湿剂溶解后喷入，得混合粉；将混合粉制粒，过筛，干燥，整粒，得干颗粒。该饮料香气宜人，口感酸甜可口。

Description

一种含有人参的固体饮料及其制备方法 技术领域
本发明涉及一种固体饮料及其制备方法，具体来说是涉及一种含有人参的固体饮料组方及其制备方法。
背景技术
固体饮料是指具有一定形状，例如颗粒状、片状、块状、粉末状，需经冲溶才可以饮用的饮料。
与液体饮料相比，固体饮料具有如下特点：质量显著减轻，体积显著变小，携带方便；风味好，速溶性好，应用范围广，饮用方便；易于保持卫生；包装简易，运输方便。
一直以来，固体饮料因品种多样、风味独特、易于存放而备受消费者青睐，尤其是那些富含维生素、矿物质等营养成分的固体饮料，可以及时补充人体代谢所需营养，更成为了许多人生活中离不开的好伴侣。
发明内容
本发明的目的是在于提供一种含有人参、果糖、果胶等主要成分的固体饮料以及该固体饮料的制备方法。该固体饮料经科学加工，保留了原材料的有效成分，并经科学的制备方法使其达到既营养保健又口感适宜的固体饮料。
本发明固体饮料包括如下重量份的原辅料：人参10-15份、南瓜粉3-7份、果糖8-12份、抗性糊精8-16份、赤藓糖醇50-80份、果胶2-6份、人参香精0.05-0.2份。
优选的，本发明固体饮料包括如下重量份的原辅料：人参10份、南瓜粉7份、果糖8份、抗性糊精16份、赤藓糖醇50份、果胶6份、人参香精0.05份；
或，人参15份、南瓜粉3份、果糖12份、抗性糊精8份、赤藓糖醇80份、果胶2份、人参香精0.2份；
或，人参13份、南瓜粉5份、果糖10份、抗性糊精12份、赤藓糖醇60份、果胶4份、人参香精0.1份；
或，人参12.5份、南瓜粉5.5份、果糖11份、抗性糊精12份、赤藓糖醇66份、果胶4.5份、人参香精0.1份。
本发明还提供了固体饮料的制备方法，具体包括以下步骤：
a、水提：人参按配方量称取，水提，过滤，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过筛后，称量，加入步骤a所得人参粉，混合，将人参香精用润湿剂溶解后喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉制粒，过筛，干燥，整粒，得干颗粒；
d、包装、检验即得。
本发明固体饮料优选的制备方法包括以下步骤：
a、水提：人参按配方量称取，水提2次，每次加入8倍量水，煎煮2h，提取液过滤，合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用润湿剂溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
本发明所述固体饮料的制备方法，整个的制备过程的生产环境洁净度为10万级。
本发明固体饮料中，人参大补元气，复脉固脱，补脾益肺，生津，安神。主治体虚欲脱，肢冷脉微，脾虚食少，肺虚喘咳，津伤口渴，内热消渴，久病虚羸，惊悸失眠，阳痿宫冷；心力衰竭，心原性休克。用于气短喘促，心悸健忘，口渴多汗，食少无力，一切急慢性疾病及失血 后引起的休克、虚脱。大补元气，固脱生津，安神。治劳伤虚损，食少，倦怠，反胃吐食，大便滑泄，虚咳喘促，自汗暴脱，惊悸，健忘，眩晕头痛，阳痿，尿频，消渴，妇女崩漏，小儿慢惊，及久虚不复，一切气血津液不足之证。
本发明固体饮料中的人参经过水提，用其提取物，更有利于溶解和易于被人体吸收，从而更大作用的发挥效力。通过合理的配方，诸多主要成分共同构成了本固体饮料香气宜人，酸甜可口的独特口感。在保持良好口感的同时，还具有大补元气，补脾益肺，生津，安神，提高机体免疫力的效果，本发明服用方便、口感好，对人体有非常好的保健效果，且便于运输，贮存期长，适于在人群中推广，是居家、旅行必备之良品。
本发明固体饮料以中药为原料，由于中药味道多苦涩，因此，克服原料味道苦涩是本发明需要解决的技术问题，辅料中甜味剂种类和用量的筛选尤为重要。以口感为指标，本发明对多种甜味剂如糖精、甘草苷、甜蜜素、甜菊苷、果糖、木糖醇、麦芽糖醇、赤藓糖醇、纽甜等进行了筛选，最终发现赤藓糖醇和果糖以本发明技术方案中所述配比组合，固体饮料口感最佳，无明显苦涩味，甜味适口，给人愉悦感。
具体实施方式
实施例1
原辅料组成：人参100g、南瓜粉70g、果糖80g、抗性糊精160g、赤藓糖醇500g、果胶60g、人参香精0.5g；
制备方法为：
a、水提：人参按配方量称取，水提2次，第一次加入800ml水，煎煮2h，过滤，残渣再加入800ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒， 得干颗粒；
d、包装、检验即得。
实施例2
原辅料组成：人参150g、南瓜粉30g、果糖120g、抗性糊精80g、赤藓糖醇800g、果胶20g、人参香精2g；
制备方法为：
a、水提：人参按配方量称取，第一次加入1200ml水，煎煮2h，过滤，残渣再加入1200ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例3
人参130g、南瓜粉50g、果糖100g、抗性糊精120g、赤藓糖醇600g、果胶40g、人参香精1g；
制备方法为：
a、水提：人参按配方量称取，水提2次，第一次加入1040ml水，煎煮2h，过滤，残渣再加入1040ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例4
人参125g、南瓜粉55g、果糖110g、抗性糊精120g、赤藓糖醇660g、果胶45g、人参香精1g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例5
人参108g、南瓜粉39g、果糖93g、抗性糊精116g、赤藓糖醇775g、果胶30g、人参香精1.3g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例6
人参134g、南瓜粉32g、果糖90g、抗性糊精107g、赤藓糖醇768g、果胶28g、人参香精1.2g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例7
人参145g、南瓜粉37g、果糖88g、抗性糊精135g、赤藓糖醇580g、果胶23g、人参香精0.9g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例8
人参109g、南瓜粉57g、果糖106g、抗性糊精106g、赤藓糖醇590g、果胶23g、人参香精1.8g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例9
人参117g、南瓜粉42g、果糖119g、抗性糊精115g、赤藓糖醇621g、果胶44g、人参香精1.5g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例10
人参135g、南瓜粉50g、果糖108g、抗性糊精88g、赤藓糖醇672g、果胶22g、人参香精1.8g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例11
人参140g、南瓜粉62g、果糖92g、抗性糊精102g、赤藓糖醇543g、果胶44g、人参香精0.8g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例12
人参147g、南瓜粉52g、果糖103g、抗性糊精109g、赤藓糖醇678g、果胶43g、人参香精0.6g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例13
人参135g、南瓜粉51g、果糖89g、抗性糊精132g、赤藓糖醇791g、果胶54g、人参香精0.8g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例14
人参125g、南瓜粉55g、果糖135g、抗性糊精70g、赤藓糖醇900g、果胶15g、人参香精0.3g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
实施例15
人参125g、南瓜粉55g、果糖70g、抗性糊精175g、赤藓糖醇400g、果胶75g、人参香精2.5g；
制备方法：
a、水提：人参按配方量称取，水提2次，第一次加入1000ml水，煎煮2h，过滤，残渣再加入1000ml水，煎煮2h，过滤，提取液合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用纯化水溶解后，喷入，得混合粉备用；
c、制粒：将步骤b所得混合粉湿法制粒，过筛，50度干燥，整粒，得干颗粒；
d、包装、检验即得。
上述实施例1～15制备的固体饮料，分别经30人品鉴，对表1中各项目进行评分，取平均值，评分结果见表1，由表1可见本发明固体饮料实施例1～13具有香气宜人、口味独特的特点，超出本发明辅料用量范围的实施例14-15评分明显降低，在香气、色泽、口感明显变差。
表1 固体饮料感官效果评价结果
Figure PCTCN2016098564-appb-000001
Figure PCTCN2016098564-appb-000002

Claims (8)

  1. 一种含有人参的固体饮料，其特征在于，所述饮料是由如下重量份的原辅料组成：人参10-15份、南瓜粉3-7份、果糖8-12份、抗性糊精8-16份、赤藓糖醇50-80份、果胶2-6份、人参香精0.05-0.2份。
  2. 根据权利要求1所述的固体饮料，其特征在于，所述饮料是由如下重量份的原辅料组成：人参10份、南瓜粉7份、果糖8份、抗性糊精16份、赤藓糖醇50份、果胶6份、人参香精0.05份。
  3. 根据权利要求1所述的固体饮料，其特征在于，所述饮料是由如下重量份的原辅料组成：人参15份、南瓜粉3份、果糖12份、抗性糊精8份、赤藓糖醇80份、果胶2份、人参香精0.2份。
  4. 根据权利要求1所述的固体饮料，其特征在于，所述饮料是由如下重量份的原辅料组成：人参13份、南瓜粉5份、果糖10份、抗性糊精12份、赤藓糖醇60份、果胶4份、人参香精0.1份。
  5. 根据权利要求1所述的固体饮料，其特征在于，所述饮料是由如下重量份的原辅料组成：人参12.5份、南瓜粉5.5份、果糖11份、抗性糊精12份、赤藓糖醇66份、果胶4.5份、人参香精0.1份。
  6. 根据权利要求1-5任一所述固体饮料的制备方法，其特征在于，该方法包括以下步骤：
    a、水提：人参按配方量称取，水提，过滤，浓缩后减压干燥，干膏粉碎后得人参粉备用；
    b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过筛后，称量，加入步骤a所得人参粉，混合，将人参香精用润湿剂溶解后喷入，得混合粉备用；
    c、制粒：将步骤b所得混合粉制粒，过筛，干燥，整粒，得干颗粒；
    d、包装、检验即得。
  7. 根据权利要求6所述的制备方法，其特征在于，该方法包括以下步骤：
    a、水提：人参按配方量称取，水提2次，每次加入8倍量水，煎煮 2h，提取液过滤，合并，浓缩后减压干燥，干膏粉碎后得人参粉备用；
    b、过筛混合：将南瓜粉、果胶、果糖、赤藓糖醇、抗性糊精过80目筛后，称量，加入步骤a所得人参粉，混合，将人参香精用润湿剂溶解后，喷入，得混合粉备用；
    c、制粒：将步骤b所得混合粉制粒，过筛，50度干燥，整粒，得干颗粒；
    d、包装、检验即得。
  8. 根据权利要求7所述的制备方法，其特征在于，所述润湿剂为纯化水。
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