CN102119739B - 护肝黄芪灵芝枸杞花生乳配方及制备方法 - Google Patents
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Abstract
本发明涉及一种护肝黄芪灵芝枸杞花生乳的配方及其制备方法。该配方包括黄芪20kg、灵芝20kg、枸杞20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g。其制备方法：1）中药混合液制备；(1)磨粉煮沸过滤；(2)脱气杀菌；2）花生乳的制备；(1)花生选择；(2)增香去皮；(3)浸泡处理；(4)磨浆过滤；3）护肝黄芪灵芝枸杞花生乳的配制；(1)调配混合乳液；(2)均质；(3)灌装；(4)杀菌处理。本发明的有益效果：该饮料通过护胃、持久养胃，全面保护胃粘膜，同时抗氧化、降毒解毒、提高免疫力等途径进行养肝护肝，为保健提供方便有效的选择。
Description
技术领域
本发明涉及一种具有保健功能的饮料及其制作工艺，尤其涉及一种护肝黄芪灵芝枸杞花生乳及其制备方法。
背景技术
日常生活中经常要出去应酬，“无酒不成席”、“一杯解千愁”，酒文化深深影响着中华民族。酒本无害，过饮则有罪。应酬频繁了，饭局增多了，酒是饭桌上必不可少的“佳肴”，有不少人为爱面子，从不沾酒的人也变成“海量”，为了不失礼，对酒从不拒绝，在为“感情”而举杯痛饮时，健康正被酒精吞噬。
酒精伤胃，更伤肝，酒精主要是通过胃吸收，肝脏代谢，过度的饮酒会对肝胃造成不小的伤害。酒精首先进入胃里，能直接破坏胃粘液屏障，引起消化道粘膜充血、水肿、糜烂，导致食管炎、胃炎、胃溃疡等，同时也会对肠道造成一定的损伤。
再者，酒精入体内主要是通过肝脏代谢，其代谢产物及它所引起的肝细胞代谢紊乱，损伤肝细胞，引起肝病变，连续过量饮酒者易患脂肪肝、酒精性肝炎，长此以往进而可转变为酒精性肝硬化，严重的还会导致肝癌。
花生乳是用花生加工制成的一种高档饮料，营养丰富，易于消化吸收，含有丰富的蛋白质、脂肪、微量元素、维生素E和人体所需的多种氨基酸以及不饱和脂肪酸等，对人体健康，减少组织衰老，防止动脉粥样硬化均有良好作用。
唐代医家孙思邈提出了“上医医未病之病，中医医欲病之病，下医医已病之病”，将疾病分为“未病”、“欲病”、“已病”三个层次，“治未病”思想源自《黄帝内经》，历代医家乃至现代医学对“治未病”思想都极为重视，根据现代医学理论，将人群的健康状态分为三种：一是健康未病态；二是欲病未病态；三是已病未传态，因此，“治未病”就是针对这三种状态，具有未病养生防病于先、欲病施治防微杜渐和已病早治防止传变的作用。
我国2010年初步形成中医药“治未病”预防保健服务体系框架， 新医改方案重视发挥中医药的作用，在医药服务体系的建设方面，明确提出要积极推广中医药“治未病”，保健预防能够有效防止形成疾病。
发明内容
为顺应这一利在当代功在千秋的医疗政策，本发明提供一种有效的护肝黄芪灵芝枸杞花生乳及其制备方法。
药理作用：黄芪归肺、脾、肝、肾经，益气补中；灵芝归心、肺、肝、肾经，补气安神，止咳平喘；枸杞滋补肝肾，益精明目，用于虚劳精亏，腰膝酸痛，眩晕耳鸣，内热消渴，血虚萎黄，目昏不明；炙甘草补脾和胃，益气复脉。
护肝黄芪灵芝枸杞花生乳的配方：
黄芪20kg、灵芝20kg、枸杞20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g 、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g。
其制备方法：
1）中药混合液制备；
(1)磨粉煮沸过滤；黄芪、灵芝、枸杞、炙甘草分别选料磨成60目细粉；加入重量比为1：1的饮用水，煮沸40分钟，过滤用120目滤过混合液，过滤1次；
(2)脱气杀菌：脱气时脱气罐内的真空度为90.7～93.3千帕，混合液温度20～30℃，脱气后的混合液立即进行瞬时杀菌，在95℃左右保持15～30秒；冷却制得中药混合液备用；
2）花生乳的制备；
(1)花生选择，剔除霉烂变质的花生仁，并将其清洗吹干；
(2)增香去皮，将花生仁于100℃左右温度烘炒10～15分钟；
(3)浸泡处理，用花生重量3～5倍的热水，加入0.2％碳酸钠浸泡8～10小时，使净花生仁充分吸水膨胀，再用清水浸，漂洗干净；
(4)磨浆过滤，用磨浆分离机将花生加以粉碎并进行浆、渣分离，分离滤布为120目，进料时加料、加水要均匀，渣用与原有花生重量等重的80℃水搅匀再行分离，反复2～3次，合并滤浆，混匀备用；
3）护肝黄芪灵芝枸杞花生乳的配制；
(1)调配混合乳液；在夹层锅中将上述步骤制得的中药混合液、花生乳以及配方中的白砂糖、磷酸钠、复合稳定剂、复合乳化剂搅拌混匀，开启蒸汽阀，维持液面沸腾2分钟；
(2)均质；将调配好的混合乳液用高压均质机均质1次，均质时乳液温度90～95℃，均质压力为1.7×107帕；
(3)灌装；趁热将乳液灌装于在彻底洗净后用蒸汽处理5分钟的玻璃瓶中五分之四体积；
(4)杀菌处理；用高压杀菌锅对瓶装花生乳杀菌。
本发明的有益效果：护胃、持久养胃，全面保护胃粘膜，同时通过抗氧化、降毒解毒、提高免疫力等途径进行养肝护肝，为保健提供方便有效的选择。
具体实施方式
(一)原料配方
黄芪20kg、灵芝20kg、枸杞20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g 、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g。
(二)制备方法
1、中药混合液制备
(1)磨粉煮沸过滤：黄芪、灵芝、枸杞、炙甘草分别选料磨成60目细粉；加入配方中中药重量比1：1的饮用水，煮沸40分钟，过滤用120目滤过混合液，过滤1次；
(2)脱气杀菌；脱气时脱气罐内的真空度为90.7～93.3千帕，混合液温度20～30℃，脱气后的混合液立即进行瞬时杀菌，在95℃左右保持15～30秒；冷却制得中药混合液备用；
2、花生乳的制备
(1)花生选择：剔除霉烂变质的花生仁，并将其清洗吹干；
(2)增香去皮：将花生仁于100℃左右温度烘炒10～15分钟，使花生仁中的羰基化合物与氨基化合物在高温条件下发生美拉德反应而使制品增加香气，同时有利于去除红衣；
(3)浸泡处理：用花生重量3～5倍的热水，加入0.2％碳酸钠浸泡8～10小时，使净花生仁充分吸水膨胀，再用清水浸，漂洗干净；
(4)磨浆过滤：用磨浆分离机将花生加以粉碎并将浆、渣加以分离，分离滤布为120目，进料时要求加料、加水要均匀，渣用与原有花生重量等重的80℃水搅匀再行分离，反复2～3次，合并滤浆，混匀备用；
3、护肝黄芪灵芝枸杞花生乳的配制；
(1)调配：在夹层锅中将中药混合液、花生乳、白砂糖、磷酸钠、复合稳定剂、复合乳化剂搅拌混匀，并开启蒸汽阀，维持液面沸腾2分钟；
(2)均质：将调配好的混合乳液用高压均质机均质1次，均质时乳液温度90～95℃，均质压力为1.7×107帕；
(3)灌装：趁热将乳液灌装于玻璃瓶中，注意装量不可太满，否则杀菌时会发生冲盖、炸瓶现象，以玻璃瓶的五分之四体积为宜，玻璃瓶应在彻底洗净后用蒸汽处理5分钟，不但对玻璃瓶消毒，还可提高玻璃瓶壁温，防止在热灌装时炸瓶；
(4)杀菌处理：用高压杀菌锅对瓶装花生乳杀菌，以保证有120天保持期，
制得护肝黄芪灵芝枸杞花生乳。
Claims (1)
1.一种护肝黄芪灵芝枸杞花生乳，其特征在于：该配方包括黄芪20kg、灵芝20kg、枸杞20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g；其制备方法包括以下步骤：
1）中药混合液制备；
(1)磨粉煮沸过滤；黄芪、灵芝、枸杞、炙甘草分别选料磨成60目细粉；加入重量比为1：1的饮用水，煮沸40分钟，过滤用120目滤过混合液，过滤1次；
(2)脱气杀菌：脱气时脱气罐内的真空度为90.7～93.3千帕，混合液温度20～30℃，脱气后的混合液立即进行瞬时杀菌，在95℃保持15～30秒；冷却制得中药混合液备用；
2）花生乳的制备；
(1)花生选择，剔除霉烂变质的花生仁，并将其清洗吹干；
(2)增香去皮，将花生仁于100℃温度烘炒10～15分钟；
(3)浸泡处理，用花生重量3～5倍的热水，加入0.2％碳酸钠浸泡8～10小时，使净花生仁充分吸水膨胀，再用清水浸漂洗干净；
(4)磨浆过滤，用磨浆分离机将花生加以粉碎并进行浆、渣分离，分离滤布为120目，进料时加料、加水要均匀，渣用与原有花生重量等重的80℃水搅匀后再进行分离，反复2～3次，合并滤浆，混匀备用；
3）护肝黄芪灵芝枸杞花生乳的配制；
(1)调配混合乳液；在夹层锅中将上述步骤制得的中药混合液、花生乳以及配方中的白砂糖、磷酸钠、复合稳定剂、复合乳化剂搅拌混匀，开启蒸汽阀，维持液面沸腾2分钟；
(2)均质；将调配好的混合乳液用高压均质机均质1次，均质时乳液温度90～95℃，均质压力为1.7x107帕；
(3)灌装；趁热将乳液灌装于在彻底洗净后用蒸汽处理5分钟的玻璃瓶中五分之四体积；
(4)杀菌处理；用高压杀菌锅对瓶装花生乳杀菌。
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