CN106261437A - 一种芦笋甘草固体饮料及其制备方法 - Google Patents
一种芦笋甘草固体饮料及其制备方法 Download PDFInfo
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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
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Abstract
本发明公开了一种芦笋甘草固体饮料及其制备方法，以重量份计，该芦笋甘草固体饮料包括以下原料：芦笋干30~50份、甘草10~15份、黑芝麻60~80份、枸杞5~8份、燕麦粉5~10份、营养辅料10~15份。本发明是在传统工艺基础上，经选料、清洗、水磨、干燥、手工炒制、研磨、调配精制而成。本发明所制备的芦笋甘草固体饮料冲调性好、不易结团、口感清香且易消化吸收，经常食用能降血脂、降血压、降血糖、抗动脉粥样硬化、抗衰老、缓解心脑血管疾病和血管硬化、促进胃肠蠕动，保健功效甚佳。本发明用料纯天然，低糖且不含任何添加剂，是男女老少皆宜的营养美味食品。
Description
技术领域
本发明属于保健食品加工技术领域，特别涉及一种芦笋甘草固体饮料及其制备方法。
背景技术
现代社会生活节奏不断加快，很多人尤其是年轻人为了生活而不得不超负荷工作，往往因劳累过度而经常吃不好睡不香，甚至导致身体机能失调，并出现消化不良、头昏眼花、心悸失眠、疲倦乏力、脱发早衰等身体异常现象。大多数人都是利用药物来缓解，但是药三分毒，长时间用药往往会适得其反，会进一步加深对身体健康的影响，无法从根本上解决问题。
芦笋又名“荻笋”、“南荻笋”，集天然野生和绿色有机等特点于一体。芦笋食药同源，《神农本草》将芦笋列为“上品之上”，称“久服不仅能轻身，还有益气延年”的功效。明朝李时珍《本草纲目》记载：芦笋“瘿结热气，利小便”，具润肺、镇咳、祛痰、杀虫之功效，称其能“解诸内毒”。《中华医典》更是详述芦笋内含芦丁、维生素C，能降低血压、软化血管，减少胆固醇吸收，可作为高血压、冠心病人的食疗方剂。芦笋富含多种氨基酸、蛋白质和维生素，其含量均高于一般水果和菜蔬，特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等，具有调节机体代谢，提高身体免疫力的功效，在对高血压、心脏病、白血病、血癌、水肿、膀胱炎等的预防和治疗中，具有很强的抑制作用和药理效应。芦笋还是很好的抗氧化食物，是营养、美容、减肥、抗衰老的保健佳品。
甘草主要成分为甘草酸(glycyrrhizic acid)，其主要功效包括可以治疗咳嗽，胃溃疡，口腔溃疡，回肠炎，漏肠综合征，肠易激综合征和克罗恩病。
枸杞作为传统名贵中药，味甘、性平。能利肝、明目、补肾、生精、祛风和除虚。有升高白血球、降低血压、降低血糖、滋补肝肾、益精明目、保肝、提高免疫力、抗癌、抗衰老、抗疲劳、抗肿瘤之功效。是扶正固本，生精补髓，滋阴补肾，益气安神，强身健体，延缓衰老之良药。
本发明采用食疗的方法，通过常用食材调配，药理准确、吸收性强、无任何毒副作用，在确保人们享受便捷美味的同时能更有利于调理好身体。
发明内容
本发明的目的在于克服现有技术的不足，提供一种营养美味且保健的芦笋甘草固体饮料。
本发明提供的芦笋甘草固体饮料，其特征在于，以重量份计，该芦笋甘草固体饮料包括以下原料：
芦笋干30~50份、甘草3~5份、黑芝麻60~80份、枸杞5~8份、燕麦粉5~10份、营养辅料10~15份。
所述的芦笋干，通过新鲜芦笋切根修整、高温蒸煮、清水浸漂、压榨成型并经烘干处理制得；
所述的营养辅料，选用精制核桃粉、花生粉、小米粉按1:2:2比例混合调配制成。
2、根据权利要求1所述的芦笋甘草固体饮料，其特征在于包含以下制备步骤：
（1）水磨粉料：将原料芦笋干、甘草、枸杞洗净，浸泡15~30min，水磨成100~150目细粉，经40~50℃去水烘干后，揉搓成粉末状混合物备用；
（2）黑芝麻制备：将原料黑芝麻洗净，放入锅中用文火手工炒制25~35min，然后将炒熟的黑芝麻放入研磨机内研磨成100~150目细粉，备用；
（3）将步骤（1）中的混合粉料、步骤（2）中的芝麻粉和剩余原料燕麦粉、营养辅料经传统工艺精制调配，在无菌室内对其进行物理灭菌后称量封装，即得芦笋甘草固体饮料。
采用上述技术方案，本发明具有以下有益效果及优势：
A.本发明制备的固体饮料冲调性好、不易结团、口感清香且易消化吸收，经常食用能降血脂、降血压、降血糖、抗动脉粥样硬化、抗衰老、缓解心脑血管疾病和血管硬化、促进胃肠蠕动，保健功效甚佳。
本发明采用甘草和芦笋作为原料，意外发现将这两种食材搭配能够减少这两种食材中功能性有效成分如甘草酸、天门冬氮酸在制备过程中的损失，具有协同保护的作用，其中甘草酸的损失较单一使用甘草降低10-30%，天门冬氮酸更是降低20-50%，可见，用甘草和芦笋制备得到的固体饮料更具营养和保健功能。
本发明制备的固体饮料中含糖量较常规市售产品低10%左右，但甜度与目前市售产品无异。
D.本发明制备的固体饮料用料纯天然，低糖且不含任何添加剂，是男女老少皆宜的营养美味食品。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明。
实施例1:
一种芦笋甘草固体饮料，由以下重量（kg）的原料制成：
芦笋干30、甘草3、黑芝麻65、枸杞6、燕麦粉7、营养辅料12。
所述的芦笋干，通过新鲜芦笋切根修整、高温蒸煮、清水浸漂、压榨成型并经烘干处理制得；
所述的营养辅料，选用精制核桃粉、花生粉、小米粉按1:2:2比例混合调配制成。
所述的芦笋甘草固体饮料的制备方法，包含以下步骤：
（1）水磨粉料：将原料芦笋干、甘草、枸杞洗净，浸泡15min，水磨成100目细粉，经40℃去水烘干后，揉搓成粉末状混合物备用；
（2）黑芝麻制备：将原料黑芝麻洗净，放入锅中用文火手工炒制27min，然后将炒熟的黑芝麻放入研磨机内研磨成100目细粉，备用；
（3）将步骤（1）中的混合粉料、步骤（2）中的芝麻粉和剩余原料燕麦粉、营养辅料经传统工艺精制调配，在无菌室内对其进行物理灭菌后称量封装，即得芦笋甘草固体饮料。
实施例2:
一种芦笋甘草固体饮料，由以下重量（kg）的原料制成：
芦笋干38、甘草3.5、黑芝麻70、枸杞7、燕麦粉9、营养辅料13。
所述的芦笋干，通过新鲜芦笋切根修整、高温蒸煮、清水浸漂、压榨成型并经烘干处理制得；
所述的营养辅料，选用精制核桃粉、花生粉、小米粉按1:2:2比例混合调配制成。
所述的芦笋甘草固体饮料的制备方法，包含以下步骤：
（1）水磨粉料：将原料芦笋干、甘草、枸杞洗净，浸泡20min，水磨成120目细粉，经45℃去水烘干后，揉搓成粉末状混合物备用；
（2）黑芝麻制备：将原料黑芝麻洗净，放入锅中用文火手工炒制28min，然后将炒熟的黑芝麻放入研磨机内研磨成120目细粉，备用；
（3）将步骤（1）中的混合粉料、步骤（2）中的芝麻粉和剩余原料燕麦粉、营养辅料经传统工艺精制调配，在无菌室内对其进行物理灭菌后称量封装，即得芦笋甘草固体饮料。
实施例3:
一种芦笋甘草固体饮料，由以下重量（kg）的原料制成：
芦笋干45、甘草4、黑芝麻75、枸杞8、燕麦粉8、营养辅料14。
所述的芦笋干，通过新鲜芦笋切根修整、高温蒸煮、清水浸漂、压榨成型并经烘干处理制得；
所述的营养辅料，选用精制核桃粉、花生粉、小米粉按1:2:2比例混合调配制成。
所述的芦笋甘草固体饮料的制备方法，包含以下步骤：
（1）水磨粉料：将原料芦笋干、甘草、枸杞洗净，浸泡25min，水磨成150目细粉，经40~50℃去水烘干后，揉搓成粉末状混合物备用；
（2）黑芝麻制备：将原料黑芝麻洗净，放入锅中用文火手工炒制32min，然后将炒熟的黑芝麻放入研磨机内研磨成150目细粉，备用；
（3）将步骤（1）中的混合粉料、步骤（2）中的芝麻粉和剩余原料燕麦粉、营养辅料经传统工艺精制调配，在无菌室内对其进行物理灭菌后称量封装，即得芦笋甘草固体饮料。
Claims (2)
1.一种芦笋甘草固体饮料，其特征在于，以重量份计，该芦笋甘草固体饮料包括以下原料：
芦笋干30~50份、甘草3~5份、黑芝麻60~80份、枸杞5~8份、燕麦粉5~10份、营养辅料10~15份；
所述的芦笋干，通过新鲜芦笋切根修整、高温蒸煮、清水浸漂、压榨成型并经烘干处理制得；
所述的营养辅料，选用精制核桃粉、花生粉、小米粉按1:2:2比例混合调配制成。
2.一种如权利要求1所述的芦笋甘草固体饮料的制备方法，其特征在于包含以下制备步骤：
（1）水磨粉料：以质量计，将30~50份芦笋干、3~5份甘草、5~8份枸杞洗净，浸泡15~30min，水磨成100~150目细粉，经40~50℃去水烘干后，揉搓成粉末状混合物备用；
（2）黑芝麻制备：将60~80份黑芝麻洗净，放入锅中用文火手工炒制25~35min，然后将炒熟的黑芝麻放入研磨机内研磨成100~150目细粉，备用；
（3）将步骤（1）中的混合粉料、步骤（2）中的芝麻粉和5~10份燕麦粉、10~15份营养辅料经传统工艺精制调配，在无菌室内对其进行物理灭菌后称量封装，即得芦笋甘草固体饮料。
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| CN106962726A (zh) * | 2017-04-01 | 2017-07-21 | 周小平 | 一种防治糖尿病的保健饮料 |
| CN107683997A (zh) * | 2017-07-28 | 2018-02-13 | 湖州金诺康健康科技有限公司 | 一种具有改善神经细胞功能的固体饮料及其制备工艺 |
| CN110301571A (zh) * | 2019-03-08 | 2019-10-08 | 刘效全 | 一种植物纤维素固体饮品及其制备方法 |
| CN110313614A (zh) * | 2019-07-29 | 2019-10-11 | 齐鲁工业大学 | 一种芦笋根即食全粉的制备方法 |
| CN110419725A (zh) * | 2019-08-27 | 2019-11-08 | 杜传说 | 一种以中药融入食品的养生方法 |
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| CN102028064A (zh) * | 2010-10-19 | 2011-04-27 | 张五一 | 豆米食品及其制作方法 |
| CN102266018A (zh) * | 2011-08-22 | 2011-12-07 | 中国农业大学 | 芦笋全粉及芦笋固体饮料的制备方法 |
| CN105246345A (zh) * | 2013-09-19 | 2016-01-13 | 小川香料株式会社 | 茶饮料或含茶食品的香味改善剂 |
Cited By (5)
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| CN106962726A (zh) * | 2017-04-01 | 2017-07-21 | 周小平 | 一种防治糖尿病的保健饮料 |
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| CN110301571A (zh) * | 2019-03-08 | 2019-10-08 | 刘效全 | 一种植物纤维素固体饮品及其制备方法 |
| CN110313614A (zh) * | 2019-07-29 | 2019-10-11 | 齐鲁工业大学 | 一种芦笋根即食全粉的制备方法 |
| CN110419725A (zh) * | 2019-08-27 | 2019-11-08 | 杜传说 | 一种以中药融入食品的养生方法 |
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