CN104643206A - 一种解酒保肝的杨桃营养饮料及其制备工艺 - Google Patents
一种解酒保肝的杨桃营养饮料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种解酒保肝的杨桃营养饮料及其制备工艺,属于饮料加工技术领域。一种解酒保肝的杨桃营养饮料,由以下重量份的原料制成:杨桃汁20~40份、葛花10~15份、桑葚20~40份、万寿果10~20份、剌儿茶10~20份、枸杞5~15份、莲子芯5~15份。本发明不仅味道独特,还具有能快速解酒,减轻喝酒后身体不适之功效,并且能在解酒的同时保护肝脏少受酒精的刺激,无毒副作用。
Description
技术领域
本发明涉及饮料加工技术领域,特别涉及一种解酒保肝的杨桃营养饮料及其制备工艺。
背景技术
如今社会,对于百分之九十的人来说,酒精是首要的社交方式,但酒精对人体产生的害处,特别是长期饮酒对人体的危害也是有目共睹,尤其是酒精对人体肝脏的损伤更为严重。
酒精肝,全称为酒精性脂肪肝,是酒精性肝病中最早出现,最为常见的病变。酒精肝是由于长期大量饮酒(嗜酒)所致的肝脏损伤性疾病。轻度脂肪肝多无症状,中、重度脂肪肝可呈现类似慢性肝炎的表现,如轻度全身不适、倦怠、易疲劳、恶心呕吐、食欲不振、腹胀等。酒精肝的治疗一定要引起重视,如不采取有效的措施,病情将继续恶化加重,逐渐会出现酒精性肝炎、肝纤维化、以及发生肝硬化。
为了防止酒后产生的不良症状,人们曾通过多种方法来解酒,如:用醋解酒,饮茶,服用解酒类保健品,但效果往往不明显。目前,也有一些利用药物来研制出多种解酒制剂,这些解酒制剂虽有一定的解酒防醉作用,但起不到对身体的保健作用,也不能长期服用。
发明内容
本发明的目的在于:针对上述存在的问题,提供一种解酒保肝的杨桃营养饮料,不仅味道独特,还具有能快速解酒,减轻喝酒后身体不适之功效,并且能在解酒的同时保护肝脏少受酒精的刺激,无毒副作用。
本发明采用的技术方案如下:
一种解酒保肝的杨桃营养饮料,其特征在于由以下重量份的原料制成:杨桃汁20~40份、葛花10~15份、桑葚20~40份、万寿果10~20份、刺儿茶10~20份、枸杞5~15份、莲子芯5~15份。
进一步地,所述解酒保肝的植物营养饮料是由以下重量份的原料制成:杨桃汁25~35份、葛花12~14份、桑葚18~25份、万寿果12~18份、刺儿茶12~18份、枸杞8~15份、莲子芯8~12份。
进一步地,所述解酒保肝的植物营养饮料,所述杨桃汁是按照以下方法制成的:挑选成熟、果肉饱满、无腐坏的杨桃果,洗净,切片,去果核,然后按果肉∶水=1∶1~1.8的重量比进行破碎得果汁,然后加入果汁重量0.01~0.03%的复合果胶酶,混匀,加热至40~50℃,于pH为3.5~4.0的条件下酶解1~2h,再经过2000-3000rpm离心5~10分钟,再过滤,即制得杨桃汁。
本发明还提供一种解酒保肝的杨桃营养饮料的制备工艺,包括以下步骤:
(1)按配方比例称取杨桃汁、葛花、桑葚、万寿果、刺儿茶、枸杞、莲子芯作为原料;
(2)将葛花、桑葚、万寿果、刺儿茶、枸杞、莲子芯混合放入锅中,加入混合原料总重量4-10倍的水,然后煎煮2-4次,过滤,合并每次的滤液;
(3)将杨桃汁与所述滤液混合的饮料原液,向饮料原液中加白糖、柠檬酸,搅拌使其溶解得到饮料液;加白糖的量为饮料原液质量的2-8%,加柠檬酸的量为饮料原液质量的0.03-0.08%;
(4)均质灌装:将步骤3)的饮料液进行均质、脱气、灌装,将灌装后的饮料于90~98℃的杀菌锅内水浴杀菌12~18min,然后冷却至室温,即制得解酒保肝的植物营养饮料。
本发明所涉及的杨桃汁,杨桃皮薄、果脆汁多、酸甜可口、芳香清甜,具有较高的营养价值,富含胡萝卜素、维生素B1、B2、C,还含有微量的钙、铁、磷等矿物质,是一种营养成分较全面的水果,其风味独特,有助于消化、促进食欲,具有很好的保健价值。据《本草纲目》记载,杨桃具有祛风热、生津止渴、解酒、止血、拔毒生肌等多种功效,是肺、胃有热者最适宜的清热果品。
葛花,味甘,性凉,入足阳明经,能解酒醒脾;具有治伤酒发热烦渴,不思饮食,呕逆吐酸,吐血,肠风下血之功效。葛花中的皂角苷,异黄酮类具有氧化还原作用,加速酒精氧化,可使乙醇失去毒性;收缩和保护胃肠黏膜,减缓酒精的吸收,阻碍酒精快速大量地进入血液循环;葛花中异黄酮类可吸附酒中致醉物质,降低酒精浓度,降低心肌耗氧量,保护心血管,并通过加速排尿、排汗、***分解酒精,缓解头痛、眩晕、恶心等不舒服症状,减轻醉酒程度。
桑葚,具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热。祖国医学认为,桑葚性味甘寒,具有补肝益肾、生津润肠、乌发明目等功效。
万寿果,性平,味甘,具有止渴除烦,消湿热,解酒毒,可用于中酒毒、烦渴呕逆、二便不利。
刺儿茶,富含蛋白质5.49%、茶多糖综合量6.7%、茶多酚10.18%、15种氨基酸6.87mg/100mg、钙10.28mg/kg、锌42.95mg/kg、铁104.20mg/kg、硒0.053mg/kg,维生素C、B1、B2、B6、A、D、E等35种对人体有益元素。
莲子芯属睡莲科植物莲的成熟种子中的干燥幼叶及胚根,性寒、味苦、无毒,具有清心去热、涩精、止血、止咳等功效,可治疗心衰、休克、阳萎、心烦、口渴、吐血、遗精、目赤、肿痛等病症。
用法用量:酒后用开水冲服,每次20g,服后半小时根据醉酒者的症状续服,每次10-20g。
本发明的有益效果:不仅味道独特,还具有能快速解酒,减轻喝酒后身体不适之功效,能在解酒的同时保护肝脏少受酒精的刺激,无毒副作用,有效率达100%,组方简单,取材容易,携带方便;可用于所有饮酒过量者。
具体实施方式
下面结合实施例对本发明做进一步的详述:
实施例1
一种解酒保肝的杨桃营养饮料由以下重量份的原料制成:杨桃汁20份、葛花10份、桑葚20份、万寿果10份、刺儿茶10份、枸杞5份、莲子芯5份。
上述杨桃汁的制作方法如下:挑选成熟、果肉饱满、无腐坏的杨桃果,洗净,切片,去果核,然后按果肉∶水=1∶1的重量比进行破碎得果汁,然后加入果汁重量0.01%的复合果胶酶,混匀,加热至40~50℃,于pH为3.5的条件下酶解1h,再经过2000rpm离心10分钟,再过滤,即制得杨桃汁。
实施例2
一种解酒保肝的杨桃营养饮料,其特征在于由以下重量份的原料制成:杨桃汁25份、葛花12份、桑葚18份、万寿果12份、刺儿茶12份、枸杞8份、莲子芯8份。
上述杨桃汁的制作方法如下:挑选成熟、果肉饱满、无腐坏的杨桃果,洗净,切片,去果核,然后按果肉∶水=1∶1.8的重量比进行破碎得果汁,然后加入果汁重量0.03%的复合果胶酶,混匀,加热至50℃,于pH为4.0的条件下酶解2h,再经过3000rpm离心5分钟,再过滤,即制得杨桃汁。
实施例3
一种解酒保肝的杨桃营养饮料由以下重量份的原料制成:杨桃汁40份、葛花15份、桑葚40份、万寿果20份、刺儿茶20份、枸杞15份、莲子芯15份。
上述杨桃汁的制作方法如下:挑选成熟、果肉饱满、无腐坏的杨桃果,洗净,切片,去果核,然后按果肉∶水=1∶1.8的重量比进行破碎得果汁,然后加入果汁重量0.03%的复合果胶酶,混匀,加热至50℃,于pH为4.0的条件下酶解2h,再经过3000rpm离心5分钟,再过滤,即制得杨桃汁。
实施例4
一种解酒保肝的杨桃营养饮料,其特征在于由以下重量份的原料制成:杨桃汁35份、葛花14份、桑葚25份、万寿果18份、刺儿茶18份、枸杞15份、莲子芯12份。
上述杨桃汁的制作方法如下:挑选成熟、果肉饱满、无腐坏的杨桃果,洗净,切片,去果核,然后按果肉∶水=1∶1的重量比进行破碎得果汁,然后加入果汁重量0.01%的复合果胶酶,混匀,加热至40~50℃,于pH为3.5的条件下酶解1h,再经过2000rpm离心10分钟,再过滤,即制得杨桃汁。
实施例5
上述实施例1~4中的解酒保肝的植物营养饮料按照以下制备工艺制作:
(1)按配方比例称取杨桃汁、葛花、桑葚、万寿果、刺儿茶、枸杞、莲子芯作为原料;
(2)将葛花、桑葚、万寿果、刺儿茶、枸杞、莲子芯混合放入锅中,加入混合原料总重量4-10倍的水,然后煎煮2-4次,过滤,合并每次的滤液;
(3)将杨桃汁与所述滤液混合的饮料原液,向饮料原液中加白糖、柠檬酸,搅拌使其溶解得到饮料液;加白糖的量为饮料原液质量的2-8%,加柠檬酸的量为饮料原液质量的0.03-0.08%;
(4)均质灌装:将步骤3)的饮料液进行均质、脱气、灌装,将灌装后的饮料于90~98℃的杀菌锅内水浴杀菌12~18min,然后冷却至室温,即制得解酒保肝的植物营养饮料。
实验数据:解酒效果
选50名饮酒过量者用该一种解酒冲剂。50例饮酒过量者中,男45人,占90%;女,5人,占10%;其中最大年龄60岁,最小19岁,年龄在20-50岁的46人,占92%;饮酒酒度为39-53°,饮酒量为250ml-700ml,饮酒后半小时-1.5小时,醉酒者症状:面色潮红或苍白,或呕吐;其中:意识不清伴头痛者4人,占8%,嗜睡的5人占10%,躁动不安,语无伦次的8人,占16%。用该一种解酒冲剂20-40g,20-80分钟后恢复正常,有效率100%。
Claims (4)
1.一种解酒保肝的杨桃营养饮料,其特征在于由以下重量份的原料制成:杨桃汁20~40份、葛花10~15份、桑葚20~40份、万寿果10~20份、刺儿茶10~20份、枸杞5~15份、莲子芯5~15份。
2.如权利要求1所述的一种解酒保肝的杨桃营养饮料,其特征在于由以下重量份的原料制成:杨桃汁25~35份、葛花12~14份、桑葚18~25份、万寿果12~18份、刺儿茶12~18份、枸杞8~15份、莲子芯8~12份。
3.如权利要求1或2所述的一种解酒保肝的杨桃营养饮料,其特征在于所述杨桃汁是按照以下方法制成的:挑选成熟、果肉饱满、无腐坏的杨桃果,洗净,切片,去果核,然后按果肉∶水=1∶1~1.8的重量比进行破碎得果汁,然后加入果汁重量0.01~0.03%的复合果胶酶,混匀,加热至40~50℃,于pH为3.5~4.0的条件下酶解1~2h,再经过2000-3000rpm离心5~10分钟,再过滤,即制得杨桃汁。
4.根据权利要求1-3中任一项所述的一种解酒保肝的杨桃营养饮料的制备工艺,其特征在于包括以下步骤:
(1)按配方比例称取杨桃汁、葛花、桑葚、万寿果、刺儿茶、枸杞、莲子芯作为原料;
(2)将葛花、桑葚、万寿果、刺儿茶、枸杞、莲子芯混合放入锅中,加入混合原料总重量4-10倍的水,然后煎煮2-4次,过滤,合并每次的滤液;
(3)将杨桃汁与所述滤液混合的饮料原液,向饮料原液中加白糖、柠檬酸,搅拌使其溶解得到饮料液;加白糖的量为饮料原液质量的2-8%,加柠檬酸的量为饮料原液质量的0.03-0.08%;
(4)均质灌装:将步骤3)的饮料液进行均质、脱气、灌装,将灌装后的饮料于90~98℃的杀菌锅内水浴杀菌12~18min,然后冷却至室温,即制得解酒保肝的植物营养饮料。
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CN103798894A (zh) * | 2014-02-28 | 2014-05-21 | 马瑞 | 保健杨桃饮料 |
CN103815494A (zh) * | 2014-02-28 | 2014-05-28 | 马瑞 | 一种清热解酒的杨桃复合饮料及其制备方法 |
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