CN105961974A - 一种草苁蓉保健饮料的制备方法 - Google Patents
一种草苁蓉保健饮料的制备方法 Download PDFInfo
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- CN105961974A CN105961974A CN201610354708.6A CN201610354708A CN105961974A CN 105961974 A CN105961974 A CN 105961974A CN 201610354708 A CN201610354708 A CN 201610354708A CN 105961974 A CN105961974 A CN 105961974A
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- boschniakiae rossicae
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Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种草苁蓉保健饮料的制备方法,属于食品加工领域。其特征在于:采用原料选择→低温干燥→粉碎→提取原液→离心浓缩→乳酸发酵→配料→冷贮去杂→杀菌→包装→成品的加工工艺流程。有益效果:本发明产品清亮透明,酸甜爽口,口味纯正自然,具有草苁蓉特有的清香风味。本产品营养丰富,口感鲜美,还具有增强人体免疫力,补肾壮阳等保健功效,且食用方便,风味独特。老少皆宜,绿色保健。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种草苁蓉保健饮料的制备方法。
背景技术
草苁蓉,为列当科植物草苁蓉的全草,一年生寄生草本。全草含8-表脱氧马钱子甙酸,草苁蓉苯丙烯醇甙B、C、D,草苁蓉苯丙烯醇甙A,草苁蓉甙,草苁蓉醛甙,松脂酚吡喃葡萄糖甙,对香豆酸,对香豆酸甲酯,谷甾醇,齐墩果酸,表齐墩果酸,β-D-吡喃葡萄糖基,吡喃鼠李糖基,吡喃葡萄糖,C9、C10、C11萜内酯。主要用于补肾壮阳、润肠通便,止血。主肾虚阳痿、遗精,腰膝冷痛、小梗遗沥、尿血、宫冷***、带下崩漏。
草苁蓉的药用价值较高,用于加工成草苁蓉保健饮料可实现对草苁蓉的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的提供一种草苁蓉保健饮料的制备方法,能够发挥中药的保健治病的功效,能够利用保健食品的载体作用,使人们在日常的饮食中就能食用的草苁蓉,增强体质。
本发明解决其技术问题所采取的技术方案是:
一种草苁蓉保健饮料的制备方法,其特征在于,采用以下操作步骤:
(1)原料选择:选用优质、无霉变的草苁蓉为原料,辅以柴胡、茜草和千斤拔,用38℃的温水浸泡35min,清洗干净;
(2)低温干燥:将原料进行微波低温干燥,在70℃条件下干燥,直至含水量达8%;
(3)粉碎:原料在粉碎机中粉碎至150目,再放入超微粉碎机中进行粉碎,超微粉碎细度为280目,温度为55℃,相对湿度保持在42%,得草苁蓉复合粉;
(4)提取原液:将草苁蓉复合粉加入12倍量清水,再加入牛蒡根粉、天麻粉和诃子果粉,水浴加热回流提取2次,每次45min,合并两次提取液,过滤,得原液和原料滤渣;
(5)离心浓缩:原液经离心机精滤,弃渣取得原液,再经真空机浓缩,真空度为86.45千帕,进料浓度为9波美度,浓缩为13波美度,得浓缩液;将原料滤渣进行烘干;
(6)乳酸发酵:以浓缩液、原料滤渣为原料,加入15%麦芽糖补充碳源,接种3%乳酸后,于25℃培养20小时便可放罐,过滤得乳酸发酵液;
(7)配料:将乳酸发酵液加入预制的鹧鸪茶粉、百合汁、槐花粉和金荞麦粉,混合均匀,低温下静置产生不溶性沉淀,再经3200转∕分进行离心分离,除去沉淀;
(8)冷贮:在0-4℃下低温贮存,离心去沉淀,待液体澄清透明,有乳酸清香味时,便可分装;
(9)杀菌、包装:将成品饮料在65℃下杀菌1小时,冷却后即可用瓶分装,贴标即为成品。
有益效果:本发明产品清亮透明,酸甜爽口,口味纯正自然,具有草苁蓉特有的清香风味。本产品营养丰富,口感鲜美,还可起到增强人体免疫力,补肾壮阳等保健功效,且食用方便,风味独特。老少皆宜,绿色保健。
具体实施方式
实施例1:
一种草苁蓉保健饮料的制备方法,具体操作步骤为:
(1)原料选择:选用优质、无霉变的草苁蓉根和枸骨根为原料,辅以北豆根、厚朴根和连翘,用50℃的温水浸泡1h,清洗干净;
(2)低温干燥:将原料进行微波低温干燥,在65℃条件下干燥,直至含水量达8%;
(3)粉碎:原料在粉碎机中粉碎至120目,再放入超微粉碎机中进行粉碎,超微粉碎细度为200目,温度为60℃,相对湿度保持在45%,得草苁蓉复合粉;
(4)提取原液:将草苁蓉复合粉加入10倍量清水,再加入麦冬粉、细辛粉和浙贝母粉,水浴加热回流提取2次,每次2h,合并两次提取液,过滤,得原液和原料滤渣;
(5)离心浓缩:原液经离心机精滤,弃渣取得原液,再经真空机浓缩,真空度为96.33千帕,进料浓度为6波美度,浓缩为12波美度,得浓缩液;将原料滤渣进行烘干;
(6)乳酸发酵:以浓缩液、原料滤渣为原料,加入8%蔗糖补充碳源,接种5%乳酸和0.5%糖化酶后,于32℃培养6小时便可放罐,过滤得乳酸发酵液;
(7)配料:将乳酸发酵液加入预制的旱红莲汁、栝楼汁、布渣叶粉和抹茶粉,混合均匀,低温下静置产生不溶性沉淀,再经2000转∕分进行离心分离,除去沉淀;
(8)冷贮:在6℃下低温贮存,离心去沉淀,待液体澄清透明,有乳酸清香味时,便可分装;
(9)杀菌、包装:将成品饮料在78℃下杀菌10分钟,冷却后即可用瓶分装,贴标即为成品。
实施例2:
一种草苁蓉保健饮料的制备方法,具体操作步骤为:
(1)原料选择:选用优质、无霉变的草苁蓉根和枸骨根为原料,辅以刺芋根、翻白草和白花丹,用70℃的温水浸泡45min,清洗干净;
(2)低温干燥:将原料进行微波低温干燥,在60℃条件下干燥,直至含水量达20%;
(3)粉碎:原料在粉碎机中粉碎至80目,再放入超微粉碎机中进行粉碎,超微粉碎细度为220目,温度为40℃,相对湿度保持在55%,得草苁蓉复合粉;
(4)提取原液:将草苁蓉复合粉加入6倍量70%v/v乙醇,再加入雪菊粉、七叶莲粉和辣木叶粉,水浴加热回流提取3次,每次2h,合并三次提取液,过滤,得原液和原料滤渣;
(5)离心浓缩:原液经离心机精滤,弃渣取得原液,再经真空机浓缩,回收乙醇,真空度为86.27千帕,进料浓度为12波美度,浓缩为15波美度,得浓缩液;将原料滤渣进行烘干;
(6)乳酸发酵:以浓缩液、原料滤渣为原料,加入20%葡萄糖补充碳源,接种10%乳酸后,于28℃培养12小时便可放罐,过滤得乳酸发酵液;
(7)配料:将乳酸发酵液加入预制的诺尼果汁、麦芽汁、莲子粉和西番莲粉,混合均匀,低温下静置产生不溶性沉淀,再经1800转∕分进行离心分离,除去沉淀;
(8)冷贮:在2℃下低温贮存,离心去沉淀,待液体澄清透明,有乳酸清香味时,便可分装;
(9)杀菌、包装:将成品饮料在102℃下杀菌3分钟,冷却后即可用瓶分装,贴标即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种草苁蓉保健饮料的制备方法,其特征在于,采用以下操作步骤:
(1)原料选择:选用优质、无霉变的草苁蓉为原料,辅以柴胡、茜草和千斤拔,用38℃的温水浸泡35min,清洗干净;
(2)低温干燥:将原料进行微波低温干燥,在70℃条件下干燥,直至含水量达8%;
(3)粉碎:原料在粉碎机中粉碎至150目,再放入超微粉碎机中进行粉碎,超微粉碎细度为280目,温度为55℃,相对湿度保持在42%,得草苁蓉复合粉;
(4)提取原液:将草苁蓉复合粉加入12倍量清水,再加入牛蒡根粉、天麻粉和诃子果粉,水浴加热回流提取2次,每次45min,合并两次提取液,过滤,得原液和原料滤渣;
(5)离心浓缩:原液经离心机精滤,弃渣取得原液,再经真空机浓缩,真空度为86.45千帕,进料浓度为9波美度,浓缩为13波美度,得浓缩液;将原料滤渣进行烘干;
(6)乳酸发酵:以浓缩液、原料滤渣为原料,加入15%麦芽糖补充碳源,接种3%乳酸后,于25℃培养20小时便可放罐,过滤得乳酸发酵液;
(7)配料:将乳酸发酵液加入预制的鹧鸪茶粉、百合汁、槐花粉和金荞麦粉,混合均匀,低温下静置产生不溶性沉淀,再经3200转∕分进行离心分离,除去沉淀;
(8)冷贮:在0-4℃下低温贮存,离心去沉淀,待液体澄清透明,有乳酸清香味时,便可分装;
(9)杀菌、包装:将成品饮料在65℃下杀菌1小时,冷却后即可用瓶分装,贴标即为成品。
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