CN106213076A - 一种蜂蜜樱桃汁及其制备方法 - Google Patents
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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
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- 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
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种蜂蜜樱桃汁,由下述重量份的原料制成:樱桃40‑60,蜂蜜13‑24,中药浓缩液3‑8,麦芽糖醇0‑2,柠檬汁3‑8,果胶酶0‑0.5,葡萄汁2‑5,食盐0.5‑1.5。本发明以蜂蜜、樱桃汁为基本原料,不添加任何添加剂,滋味醇和,口感酸甜,具有樱桃浓郁的香味,同时有添加了葡萄汁和柠檬汁,改善了樱桃汁的风味,具有丰富的营养成分和保健作用,同时加入中药浓缩液,长期饮用具有美容养颜,补肺益肾、补虚益心,安神养心,润肺止咳、补中益气、可调节人体的新陈代谢、止血止痛、养生、抗老防衰等功效,解决樱桃的生长周期短,不能四季供应的问题,避免了传统化学添加剂对人体的危害,具有极大的保健价值和市场前景。
Description
技术领域
本发明涉及蜂蜜领域,具体是一种蜂蜜樱桃汁及其制备方法。
背景技术
蜂蜜,味甘、性平;归脾、胃、肺、大肠经;功能主治:调补脾胃、缓急止痛、润肺止咳、润肠通便、润肤生肌、解毒;主脘腹虚痛、肺燥咳嗽、肠燥便秘、目赤、口疮、溃疡不敛、风疹瘙痒、水火烫伤等。《本经》记载蜂蜜:主心腹邪气,诸惊痫,安五脏诸不足,益气补中,止痛解毒,和百药。《纲目》记载蜂蜜:和营卫、润脏腑,通三焦,调脾胃。
樱桃,又名楔荆桃、车厘子,是李属的植物的统称。果实可以作为水果食用,果期5月,樱桃所含营养成分特别丰富,富含糖、蛋白质、维生素及钙、铁、磷、钾等多种元素。中医药学认为,樱桃味甘、性温、无毒,有调中益脾之功,对调气活血、平肝去热有较好疗效,并有促进血红蛋白的再生作用,对贫血患者、老年人骨质疏松、儿童缺钙、缺铁均有一定的辅助治疗作用,深受消费者青睐。长期食用,可明显提高人体免疫力,具有调中补气、祛风除湿功能。
樱桃的生长周期短,不能四季供应,用于加工成樱桃汁可实现对樱桃原料的综合利用,便于储存,提高其经济价值。
发明内容
本发明的目的是解决樱桃的生长周期短,不能四季供应的问题,提供一种蜂蜜樱桃汁及其制备方法。
为实现上述目的,本发明提供如下技术方案:
一种蜂蜜樱桃汁,由下述重量份的原料制成:
樱桃40-60,蜂蜜13-24,中药浓缩液3-8,麦芽糖醇0-2,柠檬汁3-8,果胶酶0-0.5,葡萄汁2-5,食盐0.5-1.5。
所述中药浓缩液,由下述重量份的原料制得:
冬虫夏草7,百合5,当归12,红景天8,红枣5,枸杞2,芦荟5,蜂王浆10。
优选地,所述的一种蜂蜜樱桃汁,其特征在于,由下述重量份的原料制成:
樱桃50,蜂蜜18,中药浓缩液5,麦芽糖醇1,柠檬汁5,果胶酶0.3,葡萄汁4,食盐1。
优选地,所述中药浓缩液由以下方法制备而成:
1)、取中药材原料用水洗净,沥干;
2)、将洗净后的原料加入10倍的水,浸泡4小时,先用武火烧开,再用文火煎煮60-90分钟,过滤,将滤液用容器保存待用;
3)、将步骤2中的滤渣再次加入5倍重量的水煎煮两次,每次加热提取50分钟,过滤,得滤液;
4)、合并三次滤液,10000r/min的管式离心机离心5~10分钟,取上清液,加入蜂王浆,搅拌均匀,将上清液蒸发浓缩至相当于含生药1g/mL,冷却即得。
优选地,所述蜂蜜为槐花蜂蜜。
所述的蜂蜜樱桃汁的制备方法,其特征在于,包括以下步骤:
1)、原料处理:选择成熟度九成、选择完好、无损、新鲜樱桃,剔除次果、烂果,清水清洗干净后,在冷水中浸泡6-8小时;
2)、压榨:将樱桃置于不锈钢容器中加热到65.5℃,然后压榨取汁,添加果胶酶提高出汁率,加入食盐延缓果汁氧化;
3)、过滤与分离:将压榨所得的热果汁通过耐腐蚀细金属滤网或者平纹布袋过滤,然后离心分离除去果肉,滤液冷却到10℃以下;
4)、蜂蜜处理:将蜂蜜在40℃下均质,打核12分钟后,再真空条件下500目过滤;
5)、果汁的调整:为改进樱桃果汁风味,需要对酸、甜度进行调整,向樱桃汁中加入加入柠檬汁和葡萄汁、中药浓缩液和麦芽糖醇搅拌10-15分钟后,加入蜂蜜搅拌均匀,低频均质40分钟;
6)、杀菌:采用超高温瞬时灭菌机杀菌,温度120-140℃,维持2-5秒,然后趁热装瓶、封口,密封冷藏。
与现有技术相比,本发明的有益效果是:
本发明以蜂蜜、樱桃汁为基本原料,不添加任何添加剂,滋味醇和,口感酸甜,具有樱桃浓郁的香味,又添加了葡萄汁和柠檬汁,改善了樱桃汁的风味,具有丰富的营养成分和保健作用,同时加入中药浓缩液,长期饮用具有美容养颜,补肺益肾、补虚益心,安神养心,润肺止咳、补中益气、可调节人体的新陈代谢、止血止痛、养生、抗老防衰等功效,解决樱桃的生长周期短,不能四季供应的问题,避免了传统化学添加剂对人体的危害,具有极大的保健价值和市场前景。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
一种蜂蜜樱桃汁,由下述重量份的原料制成:
樱桃40,蜂蜜13,中药浓缩液3,麦芽糖醇0.3,柠檬汁3,果胶酶0.1,葡萄汁2,食盐0.5。
所述中药浓缩液,由下述重量份的原料制得:
冬虫夏草7,百合5,当归12,红景天8,红枣5,枸杞2,芦荟5,蜂王浆10。
所述中药浓缩液制备方法,包括如下步骤:
1)、取中药材原料用水洗净,沥干;
2)、将洗净后的原料加入10倍的水,浸泡4小时,先用武火烧开,再用文火煎煮60-90分钟,过滤,将滤液用容器保存待用;
3)、将步骤2中的滤渣再次加入5倍重量的水煎煮两次,每次加热提取50分钟,过滤,得滤液;
4)、合并三次滤液,10000r/min的管式离心机离心5~10分钟,取上清液,加入蜂王浆,搅拌均匀,将上清液蒸发浓缩至相当于含生药1g/mL,冷却即得。
所述中药浓缩液,具有美容养颜的作用,其中:
冬虫夏草:真菌类植物,它有人体必需的蛋白质、脂肪、矿物质、维生素、纤维素。补肺益肾、补虚益心,安神养心,改善人体发育迟缓,改善皮肤松弛、面部皱纹。
百合:兰州特产,含多种氨基酸、维生素、蛋白质、铁、锌微量元素。百合花粉、百合块茎,均可作组分配伍。其味甘性平,润肺止咳、消心安神、补中益气,让面色红润。
当归:入心脾经,补称作皮肤、毛发、五官的“建筑材料”,能使人容貌焕发,皮肤细嫩,富含维生素A、B12、E,还含钾、镁等23种矿物质,可调节人体的新陈代谢,止血止痛,消心安神。
红景天:性平、味涩、善润肺、能补肾、理气养血,外用可使面色红艳,养生、抗老防衰,可作保健食物常服。
芦荟:味苦寒,内含大量的芦荟苷,水解后产生芦荟大黄蒽苷,含丰富的维生素B2、B6、B12和多种氨基酸,不论外用或内服,均有十分奇特的美容效果。
所述蜂蜜为槐花蜂蜜,槐花蜂蜜不但有蜂蜜的效果,即有清热,补中,解毒,润燥,改善血液的成分,促进心脑和血管,还有保护肝脏作用,能促使肝细胞再生;还具有槐花之清热,去湿,利尿,凉血,止血之功效,能保持毛细血管正常的抵抗能力,降低血压,并用于预防中风,槐花蜂蜜较适用于心血管病人的保健食用,能够保持血管的正常的抵抗力。
所述一种蜂蜜樱桃汁的制备方法,包括如下步骤:
1)、原料处理:选择成熟度九成、选择完好、无损、新鲜樱桃,剔除次果、烂果,清水清洗干净后,在冷水中浸泡6-8小时,浸泡时间应少于12小时,否则可溶固形物将有明显损失,而影响果汁风味;
2)压榨:将樱桃置于不锈钢容器中加热到65.5℃,然后压榨取汁,添加果胶酶提高出汁率,加入食盐延缓果汁氧化;
3)过滤与分离:将压榨所得的热果汁通过耐腐蚀细金属滤网或者平纹布袋过滤,然后离心分离除去果肉,滤液冷却到10℃以下;
4)、蜂蜜处理:将蜂蜜在40℃下均质,打核12分钟后,再真空条件下500目过滤;
5)、果汁的调整:为改进樱桃果汁风味,需要对酸、甜度进行调整,向樱桃汁中加入加入柠檬汁和葡萄汁、中药浓缩液和麦芽糖醇搅拌10-15分钟后,加入蜂蜜搅拌均匀,低频均质40分钟;
5)、杀菌:采用超高温瞬时灭菌机杀菌,温度120-140℃,维持2-5秒,然后趁热装瓶、封口,密封冷藏。
以下各实施例与实施例1的区别仅在于,
实施例2
一种蜂蜜樱桃汁,由下述重量份的原料制成:
樱桃50,蜂蜜18,中药浓缩液5,麦芽糖醇1,柠檬汁5,果胶酶0.3,葡萄汁4,食盐1。
实施例3
一种蜂蜜樱桃汁,由下述重量份的原料制成:
樱桃60,蜂蜜24,中药浓缩液8,麦芽糖醇2,柠檬汁8,果胶酶0.5,葡萄汁5,食盐1.5。
Claims (5)
1.一种蜂蜜樱桃汁,其特征在于,由下述重量份的原料制成:
樱桃40-60,蜂蜜13-24,中药浓缩液3-8,麦芽糖醇0-2,柠檬汁3-8,果胶酶0-0.5,葡萄汁2-5,食盐0.5-1.5;
所述中药浓缩液,由下述重量份的原料制得:
冬虫夏草7,百合5,当归12,红景天8,红枣5,枸杞2,芦荟5,蜂王浆10。
2.根据权利要求1所述的一种蜂蜜樱桃汁,其特征在于,由下述重量份的原料制成:
樱桃50,蜂蜜18,中药浓缩液5,麦芽糖醇1,柠檬汁5,果胶酶0.3,葡萄汁4,食盐1。
3.根据权利要求1所述的一种蜂蜜樱桃汁,其特征在于,所述中药浓缩液由以下方法制备而成:
1)、取中药材原料用水洗净,沥干;
2)、将洗净后的原料加入10倍的水,浸泡4小时,先用武火烧开,再用文火煎煮60-90分钟,过滤,将滤液用容器保存待用;
3)、将步骤2中的滤渣再次加入5倍重量的水煎煮两次,每次加热提取50分钟,过滤,得滤液;
4)、合并三次滤液,10000r/min的管式离心机离心5~10分钟,取上清液,加入蜂王浆,搅拌均匀,将上清液蒸发浓缩至相当于含生药1g/mL,冷却即得。
4.根据权利要求1所述的一种蜂蜜樱桃汁,其特征在于,所述蜂蜜为槐花蜂蜜。
5.如权利要求1-4任意一项所述的蜂蜜樱桃汁的制备方法,其特征在于,包括以下步骤:
1)、原料处理:选择成熟度九成、选择完好、无损、新鲜樱桃,剔除次果、烂果,清水清洗干净后,在冷水中浸泡6-8小时;
2)、压榨:将樱桃置于不锈钢容器中加热到65.5℃,然后压榨取汁,添加果胶酶提高出汁率,加入食盐延缓果汁氧化;
3)、过滤与分离:将压榨所得的热果汁通过耐腐蚀细金属滤网或者平纹布袋过滤,然后离心分离除去果肉,滤液冷却到10℃以下;
4)、蜂蜜处理:将蜂蜜在40℃下均质,打核12分钟后,再真空条件下500目过滤;
5)、果汁的调整:为改进樱桃果汁风味,需要对酸、甜度进行调整,向樱桃汁中加入加入柠檬汁和葡萄汁、中药浓缩液和麦芽糖醇搅拌10-15分钟后,加入蜂蜜搅拌均匀,低频均质40分钟;
6)、杀菌:采用超高温瞬时灭菌机杀菌,温度120-140℃,维持2-5秒,然后趁热装瓶、封口,密封冷藏。
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