CN106387528A - 一种清凉饮料及其制备方法 - Google Patents
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
一种清凉饮料及其制备方法,所述清凉饮料由以下重量百分比的组分组成:薄荷提取液5~10%、柠檬汁1~5%,杭白菊提取液3~8%、金银花提取液3~8%、蜂蜜5~10%、板蓝根提取液1~5%,余量为水。其制备方法包括柠檬汁的制备、杭白菊提取液的制备、金银花提取液的制备、薄荷提取液的制备、板蓝根提取液的制备和清凉饮料的制备等6个步骤。本发明的清凉饮料呈浅黄绿色、外表美观,在炎热的夏日里给人带来了清凉舒爽的感觉,是优良的夏季饮品。
Description
技术领域
本发明涉及一种饮料。
背景技术
随着人们生活水平的提高,对食品的要求也在日益增加。人们已经不再满足于温饱的水平,吃得美味、吃得健康已成为现代人的一致追求。而目前市面上的饮料一般都含有大量的糖分及各种添加剂,经常饮用会给人体带来很多隐患,容易引起肥胖、糖尿病等疾病。
炎炎夏日,高温酷暑会引起人内脏功能失调,感到四肢疲倦、精神烦躁萎靡、没有食欲等症状,这时需要一些清凉下火的食品来进行调理。人在夏天的时候一般食欲不振,饮料在这时是比较理想的选择,特别是口感清凉的饮料,非常乐于被人所接受。
发明内容
针对上述技术问题,本发明提供一种清凉饮料及其制备方法,所述清凉饮料由以下重量百分比的组分组成:薄荷提取液5~10%、柠檬汁1~5%,杭白菊提取液3~8%、金银花提取液3~8%、蜂蜜5~10%、板蓝根提取液1~5%,余量为水。
进一步地,所述清凉饮料由以下重量百分比的组分组成:薄荷提取液6~8%、柠檬汁2~4%,杭白菊提取液4~7%、金银花提取液4~7%、蜂蜜6~8%、板蓝根提取液2~4%,余量为水。
进一步地,所述清凉饮料由以下重量百分比的组分组成:薄荷提取液7%、柠檬汁3%,杭白菊提取液5%、金银花提取液5%、蜂蜜7%、板蓝根提取液3%,余量为水。
一种制备权利要求1~3任意一项所述的清凉饮料的方法,包括以下步骤:
(1).柠檬汁的制备:取柠檬洗净、去皮,将果肉榨汁即得;
(2).杭白菊提取液的制备:取杭白菊洗净,加入到5倍重量的水中加热提取,抽滤,滤渣加3~5倍重量水加热提取,合并提取液,即得;
(3).金银花提取液的制备:取金银花洗净,加入到3~5倍重量的水中浸泡12h,超声提取,抽滤,滤渣加3~5倍重量水超声提取,合并提取液,即得;
(4).薄荷提取液的制备:取薄荷洗净,加入到3~5倍重量的水中加热提取,抽滤,滤渣加3~5倍重量水加热提取,合并提取液,即得;
(5).板蓝根提取液的制备:取板蓝根洗净,加入到3~5倍重量的水中加热提取,抽滤,滤渣加3~5倍重量水加热提取,合并提取液,即得;
(6).清凉饮料的制备:按配方量取步骤(1)~(5)中制得的各提取液,加入蜂蜜和余量的水,搅拌均匀,灭菌冷却后即得。
具体地,所述加热提取为加热提取液的温度为50~90℃,提取时间为0.5~2小时。优选所述加热提取为加热提取液的温度为60~70℃,提取时间为0.5~1小时。
具体地,所述灭菌方法为:灭菌温度为105~110℃,灭菌时间为5~8min。
本发明的清凉饮料的主要成分的功效作用如下:
薄荷,Mentha haplocalycis herba,《本草纲目》认为:薄荷味辛、性凉、无毒。为辛凉性发汗解热药,长期做采生吃或熟食,能祛邪毒,除劳气,解困乏,使人口气香洁。还可以治痰多及各种伤风。薄荷有疏散风热、清头目、利咽、透疹、疏肝解郁的功效。
杭白菊:Chrysanthemi flos,味辛、甘、苦,微寒。花中含挥发油0.13%、菊甙、腺嘌呤、胆碱、水苏碱及微量维生素A样物质、维生素B、氨基酸及刺槐树碱等。具有散风清热、平肝明目之功效,用于治疗风热感冒、头痛眩晕、目赤肿痛、眼目昏花。《本草纲目拾遗》记载:“治诸风头眩,明目祛风,搜肝气,益血润容”。
金银花:Lonicera japonica,金银花性寒,味甘,入肺、心、胃经,具有清热解毒、抗炎、补虚疗风的功效,对于头昏头晕、口干作渴、多汗烦闷等具有一定疗效。
板蓝根:Isatidis radix,为十字花科植物菘蓝的干燥根,其性寒,味先微甜后苦涩,含有多种氨基酸、谷甾醇、靛青、靛玉红等多种药用成分,具有清热解毒、预防感冒、利咽之功效。
蜂蜜:Mel,为中华蜜蜂或意大利蜂所酿的蜜。蜂蜜味甘、平,归肺、脾、大肠经。具有调补脾胃,缓急止痛,润肺止咳,润肠通便,润肤生肌,解毒等功效。
本发明的清凉饮料呈浅黄绿色,外表美观;众多凉性食材提取物搭配柠檬汁与蜂蜜,口感上在清凉的同时也有酸甜味道,并且没有中药的苦涩味,更易于被接受。酸味具有开胃的功能,在炎热的夏日里给人带来了清凉舒爽的感觉,既振奋了精神又打开了胃口。配方完全取自常用食材,少量板蓝根的添加不会给人体带来危害,可经常饮用。是优良的夏季饮品。
为了更好地理解和实施,下面详细说明本发明。
具体实施方式
制备实施例
本发明的清凉饮料的制备方法包括以下步骤:
(1).柠檬汁的制备:取柠檬洗净、去皮,将果肉榨汁即得;
(2).杭白菊提取液的制备:取杭白菊洗净,加入到3~5倍重量的水中加热至50~90℃提取0.5~2小时,抽滤,滤渣加3~5倍重量水加热至60~70℃提取0.5~1小时,合并提取液,即得;
(3).金银花提取液的制备:取金银花洗净,加入到3~5倍重量的水中浸泡12h,超声提取20~30min,抽滤,滤渣加3~5倍重量水超声提取20~30min,合并提取液,即得;
(4).薄荷提取液的制备:取薄荷洗净,加入到3~5倍重量的水中加热至50~90℃提取0.5~2小时,抽滤,滤渣加3~5倍重量水加热至60~70℃提取0.5~1小时,合并提取液,即得;
(5).板蓝根提取液的制备:取板蓝根洗净,加入到3~5倍重量的水中加热至50~90℃提取0.5~2小时,抽滤,滤渣加3~5倍重量水加热至60~70℃提取0.5~1小时,合并提取液,即得;
(6).清凉饮料的制备:按表1中配方量取步骤(1)~(5)中制得的各提取液,加入蜂蜜和余量的水,搅拌均匀,灭菌冷却后即得。
<表1 各实施例配方量,,以重量百分比计>
效果实施例
对实施例1~5得到的清凉饮料进行官能评价。评价由熟练的官能评价小组成员5名实施。对风味整体的强度、清凉感、酸甜感及苦涩味共4个指标,进行1(非常弱)~7(非常强)共7个等级评价。评价分数的平均值如表2所示
<表2 评价分数>
由上表可知,本发明的清凉饮料具有很强的整体风味,清凉感十足,有一定的酸甜口感,而且苦涩味很淡。总体而言口感良好,给人以清新舒爽的感觉。
本发明并不局限于上述实施方式,如果对本发明的各种改动或变形不脱离本发明的精神和范围,倘若这些改动和变形属于本发明的权利要求和等同技术范围之内,则本发明也意图包含这些改动和变形。
Claims (7)
1.一种清凉饮料,其特征在于:由以下重量百分比的组分组成:薄荷提取液5~10%、柠檬汁1~5%,杭白菊提取液3~8%、金银花提取液3~8%、蜂蜜5~10%、板蓝根提取液1~5%,余量为水。
2.根据权利要求1所述的清凉饮料,其特征在于:由以下重量百分比的组分组成:薄荷提取液6~8%、柠檬汁2~4%,杭白菊提取液4~7%、金银花提取液4~7%、蜂蜜6~8%、板蓝根提取液2~4%,余量为水。
3.根据权利要求2所述的清凉饮料,其特征在于:由以下重量百分比的组分组成:薄荷提取液7%、柠檬汁3%,杭白菊提取液5%、金银花提取液5%、蜂蜜7%、板蓝根提取液3%,余量为水。
4.一种制备权利要求1~3任意一项所述的清凉饮料的方法,其特征在于包括以下步骤:
(1).柠檬汁的制备:取柠檬洗净、去皮,将果肉榨汁即得;
(2).杭白菊提取液的制备:取杭白菊洗净,加入到3~5倍重量的水中加热提取,抽滤,滤渣加3~5倍重量水加热提取,合并提取液,即得;
(3).金银花提取液的制备:取金银花洗净,加入到3~5倍重量的水中浸泡12h,超声提取,抽滤,滤渣加3~5倍重量水超声提取,合并提取液,即得;
(4).薄荷提取液的制备:取薄荷洗净,加入到3~5倍重量的水中加热提取,抽滤,滤渣加3~5倍重量水加热提取,合并提取液,即得;
(5).板蓝根提取液的制备:取板蓝根洗净,加入到3~5倍重量的水中加热提取,抽滤,滤渣加3~5倍重量水加热提取,合并提取液,即得;
(6).清凉饮料的制备:按配方量取步骤(1)~(5)中制得的各提取液,加入蜂蜜和余量的水,搅拌均匀,灭菌冷却后即得。
5.根据权利要求4所述的清凉饮料的制备方法,其特征在于:所述加热提取为加热提取液的温度为50~90℃,提取时间为0.5~2小时。
6.根据权利要求5所述的清凉饮料的制备方法,其特征在于:所述加热提取为加热提取液的温度为60~70℃,提取时间为0.5~1小时。
7.根据权利要求4所述的清凉饮料的制备方法,其特征在于:所述灭菌为:灭菌温度为105~110℃,灭菌时间为5~8min。
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CN108835318A (zh) * | 2018-07-26 | 2018-11-20 | 佛山科学技术学院 | 一种花香保健红茶饮料的制备方法 |
CN108835319A (zh) * | 2018-07-26 | 2018-11-20 | 佛山科学技术学院 | 一种清凉红茶饮料的制备方法 |
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CN107156574A (zh) * | 2017-05-11 | 2017-09-15 | 许昌学院 | 一种芦荟复合悬浮饮料及其制备方法 |
CN108835318A (zh) * | 2018-07-26 | 2018-11-20 | 佛山科学技术学院 | 一种花香保健红茶饮料的制备方法 |
CN108835319A (zh) * | 2018-07-26 | 2018-11-20 | 佛山科学技术学院 | 一种清凉红茶饮料的制备方法 |
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