CN106562159B - 一种金银花植物混合饮料及其生产工艺 - Google Patents
一种金银花植物混合饮料及其生产工艺 Download PDFInfo
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Abstract
本发明涉及一种金银花植物混合饮料及其生产工艺,属于保健饮料制备技术领域,该饮料由生姜汁90‑120份、桑叶20‑40份、薏苡仁20‑40份、金银花20‑40份、淡豆豉15‑35份、藿香15‑35份、杏仁12‑26份、香薷5‑20份、橘皮5‑20份、豆蔻仁3‑11份、薄荷3‑11份制成;其生产工艺包括选料、煮料、过滤调配、均质、罐装封罐二道杀菌、常温冷却检测包装等步骤;该混合饮料结合南方地理气候环境特点,“取长补短”,配方去除寒凉、辛散材料,并加入促进肠胃蠕动的原料,使产品性味平和、不寒不热,是居家旅行、老少皆宜、四季常用的保健饮料精品。
Description
技术领域
本发明涉及一种金银花植物混合饮料及其生产工艺,属于保健饮料制备技术领域。
背景技术
金银花,又名忍冬(学名:Lonicera japonica)。金银花自古以来就以它的药用价值广泛而著名。其功效主要是清热解毒,主治温病发热、热毒血痢、痈疽疔毒等。现代研究证明,金银花含有绿原酸、木犀草素苷等药理活性成分,对溶血性链球菌、金黄葡萄球菌等多种致病菌及上呼吸道感染致病病毒等有较强的抑制力,另外还可增强免疫力、抗早孕、护肝、抗肿瘤、消炎、解热、止血(凝血)、抑制肠道吸收胆固醇等,其临床用途非常广泛,可与其它药物配伍用于治疗呼吸道感染、菌痢、急性泌尿***感染、高血压等40余种病症。
针对金银花的药用保健功效,已有不少专利对其进行产品开发。CN201210079165.3公开了一种金银花保健茶制作工艺,包括初选、杀青、冷却、提香、冷藏步骤,具有为采用上等金银花花蕾,先用高温蒸汽快速杀青10~22秒,并在数秒钟内快速冷却,并加其他种类金银花花蕾、花瓣或枝叶提香烘干制备而成;CN201110440902.3公开了一种金银花饮品,主要原料为金银花、金银花叶,采用碱水溶液提取,通过蒸馏、过滤、增溶等工艺制备;而CN201310156052.3公开了一种金银花植物饮料的生产工艺,该植物饮料复合多种中草药原料,其配方为:金银花藤40-70份,金银花2-10份,胖大海2-5份,枸杞3-8份,红枣5-10份,液体木糖醇2-5份,三氯蔗糖2-5份,安赛密0.1-0.2份,果胶2-5份。
其中对金银花的利用开发,以清代名医吴鞠通的著名凉茶方剂“银翘散”最为出名。据《温病条辨》卷一记载,银翘散制成为:连翘30克,银花30克,苦桔梗18克,薄荷18克,竹叶12克,生甘草15克,芥穗12克,淡豆豉15克,牛蒡子18克;用法:上杵为散,每服18克,鲜苇根汤煎。主治温病初起,发热无汗,或有汗不畅,微恶寒,头痛口渴,咳嗽咽痛,舌尖红,苔薄白或薄黄,脉浮数者。现多用于急性上呼吸道感染。但是,结合南方特殊的气候、地理环境,银翘散配方中的连翘寒凉,荆芥、桔梗辛散,并不适合南方人的体质。
发明内容
本发明的目的是提供一种金银花植物混合饮料,该混合饮料结合南方地理气候环境特点,“取长补短”,配方去除寒凉、辛散材料,并加入促进肠胃蠕动的原料,使产品性味平和、不寒不热,是居家旅行、老少皆宜、四季常用的保健饮料精品。
为实现上述发明的目的,本发明采取的技术方案如下:
一种金银花植物混合饮料,由以下重量份的组分制成:
生姜汁90-120份、桑叶20-40份、薏苡仁20-40份、金银花20-40份、淡豆豉15-35份、藿香15-35份、杏仁12-26份、香薷5-20份、橘皮5-20份、豆蔻仁3-11份、薄荷3-11份。
本发明的另一个目的是提供一种金银花植物混合饮料的生产工艺,包括以下步骤:
(1)选料:精心挑选原料桑叶20-40份、薏苡仁20-40份、金银花20-40份、淡豆豉15-35份、藿香15-35份、杏仁12-26份、香薷5-20份、橘皮5-20份,逐味放进药筐,清洗去掉泥砂;
(2)煮料:清洗干净的食材通过吊筐放进夹层锅,加入饮用水2000-2500份,直接采用古法煎煮的方法,先用大火煮沸15-30分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷3-11份、豆蔻仁3-11份两味含有挥发性油的食材,密闭再用小火10-15分钟煮沸,让食材的药效在温水里慢慢溶解,从而制得含有药效的植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入生姜汁90-120份再通过第一道120s过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.1-0.3份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过180~220MPa大气压力的均质工艺工序;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌15-30分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压18-22分钟;
(6)常温冷却常温冷却检测包装。
各组分的功效和作用如下:
生姜汁:温中止呕、发汗解表、润肺止咳。与生姜相比,偏于有化痰、止呕。
桑叶:利五脏,通关节,下气,煎服;除风痛出汗,并补损瘀血,并蒸后罯。
薏苡仁:有利水渗透湿,健脾止泻,除痹,排脓,解毒散结的作用。用于水肿,脚气,小便不利,脾虚泄泻,湿痹拘挛,肺痈,肠痈;赘疣,癌肿。
金银花:性甘寒气芳香,甘寒清热而不伤胃,芳香透达又可祛邪。既能宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症。
淡豆豉:具有解表,除烦,宣郁,解毒之功效。用于伤寒热病,寒热,头痛,烦躁,胸闷。
藿香:芳香化浊,和中止呕,发表解暑。用于湿浊中阻,脘痞呕吐,暑湿表证,湿温起,发热倦怠,胸闷不舒,寒湿闭暑,腹痛吐泻,鼻渊头痛。
杏仁:苦,微温。止咳平喘,润肠通便。
香薷:发汗解表,化湿和中,利水消肿。主治:夏月感寒饮冷,头痛发热,恶寒无汗,胸痞腹痛,呕吐腹泻,水肿,脚气。。
橘皮:有理气调中,燥湿化痰功效,可用于治疗脾胃气滞,脘腹胀满,呕吐,或湿浊中阻所致胸闷、纳呆、便溏。
豆蔻仁:化湿行气,温中止呕,开胃消食。用于湿阻中焦,不思饮食,湿温初起,胸闷不饥,寒湿呕逆,胸腹胀痛,食积不消。
薄荷:治流行性感冒、头疼、目赤、身热、咽喉、牙床肿痛等症。外用可治神经痛、皮肤瘙痒、皮疹和湿疹等。
【性状】本品为淡黄色的澄明溶液,味甘香。
【功能与主治】
治疗功能:可用于有汗不畅,微恶寒,头痛口渴,咳嗽咽痛,脾胃不适,化不良、中暑等。
保健功能:具有解毒解热、防治感冒的功效,且健脾、利湿,可长期服用。
【用法与用量】每天喝250-300mLg,温热后饮用,效果更佳。
【注意】婴幼儿、孕妇忌饮用。
本发明的有益效果是:
(1)本发明提供的金银花植物混合饮料,选用“银翘散”配方里的食用药材,除去过份寒凉的连翘、辛散的荆芥、桔梗,加入有化湿解暑的藿香、桑叶、香薷,以及促进肠胃蠕动的陈皮、豆蔻仁、薄荷、生姜等食材,不仅具有“银翘散”原有的解毒解热、防治感冒的功效,而且具有健脾、利湿的保健作用。配方采用寒热食材同用,使产品性味平和、不寒不热,是居家旅行、老少皆宜、四季常用的保健饮料精品。
(2)本发明提供的生产工艺,在煎煮这道工艺的同时,把蒸发出来的带有药油气味的蒸气通过吸收、冷却,将获得含有药油气味的水(薄荷、豆蔻仁、橘皮等食材挥发油),用水油乳化生产工艺制作成为“药气水”。通过均质工艺工序,重新压回植物混合饮料中,使产品常温饮用时,是一般健康饮料;当产品加温饮用时,饮料所含的薄荷、豆蔻仁、陈皮等挥发油挥发出来,可增强本产品的食用药效。
(3)产品灌装封罐前采用83℃±2℃巴氏杀菌工艺,封罐后再经过高温杀菌工艺处理,使产品不添加防腐剂也可达到卫生保质要求。产品保持不加糖、香精、色素、防腐剂,原汁原味,让消费者常饮有益身体健康
下面用一些病例说明本发明的效果:
1、白领李小姐,32岁,湖南人,来广州发展1年多,由于不适应广州的天气,经常在吃煎炸、麻辣的东西后喉咙发炎。偶然一次机会喝过本产品两天后,喉咙发炎的症状大大减清,现在已把本产品作为生活中的必备品。
2、王大妈,深圳人,55岁。一到夏天就容易头昏脑涨,皮肤瘙痒。服用过多种凉茶,都见效不明显,而且容易引起便秘。经人介绍饮用本产品后,立刻有明显的效果,持续饮用一个月,不舒服的症状几乎完全消失,而且排便通畅,无不良反应。
3、陈先生,38岁,建筑工人。由于工作的原因,需经常暴晒,而且工作强度大,容易脱水中暑。公司为他们提供本产品后,不适症状比以往大大减少,而且据李先生评价,产品的味道纯正甘香,无普通凉茶的苦涩味,更容易入口。
4、学生谢某,男,20岁,在广东某大学就读。由于刚开始自己生活,经常由于饮食不规律、穿衣不注意而引起感冒发烧。经亲戚推荐,饮用本产品两个多星期,觉得吃饭香了,排便也通畅了。饮用两个多月后,也几乎不感冒了。
5、王某,男,26岁,在广州某贸易公司工作。由于工作的原因,经常出差,一到外地就消化不良、胃口不好。后来饮用本产品后,各种不适大大减小,现在王某都会在出差前一个星期,天天喝本产品预防。
具体实施方式
下面通过实例对本发明做进一步详细说明,这些实例仅用来说明本发明,并不限制本发明的范围。
实施例1
一种金银花植物混合饮料,原料由以下重量份的组分制成:
其生产工艺,包括以下步骤:
(1)选料:精心挑选原料中的中药材原料(除含有挥发性油的薄荷、豆蔻仁两味食材外),按配方设定的份量,逐味放进药筐,清洗去掉泥砂;
(2)煮料:清洗干净的食材通过吊筐放进夹层锅,加入饮用水2000份,直接采用古法煎煮的方法,先用大火煮沸15分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷、豆蔻仁两味含有挥发性油的食材,密闭再用小火10分钟煮沸,让食材的药效在温水里慢慢溶解,从而制得含有药效的植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入姜汁再通过第一道120s过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.1份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过180MPa大气压力的均质工艺工序;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌15分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压18分钟;
(6)常温冷却检测包装。
实施例2
一种金银花植物混合饮料,原料由以下重量份的组分制成:
其生产工艺,包括以下步骤:
(1)选料:精心挑选原料中的中药材原料(除含有挥发性油的薄荷、豆蔻仁两味食材外),按配方设定的份量,逐味放进药筐,清洗去掉泥砂;
(2)煮料:清洗干净的食材通过吊筐放进夹层锅,加入饮用水2500份,直接采用古法煎煮的方法,先用大火煮沸30分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷、豆蔻仁两味含有挥发性油的食材,密闭再用小火15分钟煮沸,让食材的药效在温水里慢慢溶解,从而制得含有药效的植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入姜汁再通过第一道120s过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.3份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过220MPa大气压力的均质工艺工序;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌30分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压22分钟;
(6)常温冷却检测包装。
实施例3
一种金银花植物混合饮料,原料由以下重量份的组分制成:
其生产工艺,包括以下步骤:
(1)选料:精心挑选原料中的中药材原料(除含有挥发性油的薄荷、豆蔻仁两味食材外),按配方设定的份量,逐味放进药筐,清洗去掉泥砂;
(2)煮料:清洗干净的食材通过吊筐放进夹层锅,加入饮用水2300份,直接采用古法煎煮的方法,先用大火煮沸20分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷、豆蔻仁两味含有挥发性油的食材,密闭再用小火13分钟煮沸,让食材的药效在温水里慢慢溶解,从而制得含有药效的植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入姜汁再通过第一道120s过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.2份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过200MPa大气压力的均质工艺工序;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌22分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压20分钟;
(6)常温冷却检测包装。
实施例4
一种金银花植物混合饮料,原料由以下重量份的组分制成:
其生产工艺,包括以下步骤:
(1)选料:精心挑选原料中的中药材原料(除含有挥发性油的薄荷、豆蔻仁两味食材外),按配方设定的份量,逐味放进药筐,清洗去掉泥砂;
(2)煮料:清洗干净的食材通过吊筐放进夹层锅,加入饮用水2100份,直接采用古法煎煮的方法,先用大火煮沸18分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷、豆蔻仁两味含有挥发性油的食材,密闭再用小火11分钟煮沸,让食材的药效在温水里慢慢溶解,从而制得含有药效的植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入姜汁再通过第一道120s过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.153份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过185MPa大气压力的均质工艺工序;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌17分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压19分钟;
(6)常温冷却检测包装。
实施例5
一种金银花植物混合饮料,原料由以下重量份的组分制成:
其生产工艺,包括以下步骤:
(1)选料:精心挑选原料中的中药材原料(除含有挥发性油的薄荷、豆蔻仁两味食材外),按配方设定的份量,逐味放进药筐,清洗去掉泥砂;
(2)煮料:清洗干净的食材通过吊筐放进夹层锅,加入饮用水2400份,直接采用古法煎煮的方法,先用大火煮沸25分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷、豆蔻仁两味含有挥发性油的食材,密闭再用小火14分钟煮沸,让食材的药效在温水里慢慢溶解,从而制得含有药效的植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入姜汁再通过第一道120s过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.25份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过210MPa大气压力的均质工艺工序;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌25分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压21分钟;
(6)常温冷却检测包装。
Claims (1)
1.一种金银花植物混合饮料,其特征在于:由以下重量份的组分制成:
或
或
上述金银花植物混合饮料的生产工艺,包括如下步骤:
(1)选料:精心挑选原料桑叶、薏苡仁、金银花、淡豆豉、藿香、杏仁、香薷、橘皮,逐味放进药筐,清洗去掉泥砂;
(2)煮料:除含有挥发性油的薄荷、豆蔻仁两味食材外,将清洗干净的食材通过吊筐放进夹层锅,加入饮用水2000-2500份,直接采用古法煎煮的方法,先用大火煮沸15-30分钟,让食材在夹层锅里得到充分沸腾煎煮后,再加入薄荷份、豆蔻仁份两味含有挥发性油的食材,密闭再用小火10-15分钟煮沸,让食材的药效成份在温水里慢慢溶解,从而制得植物混合饮料水;
(3)过滤调配:植物混合饮料水经过收集缸收集后,加入生姜汁再通过第一道120目过滤;经过过滤的植物混合饮料水,再通过储存罐收集起来,加入植物添加剂β-环状糊精0.1-0.3份,除去饮料水中的苦涩味;同时,为了使饮料口感能更加接近统一,再通过植物添加剂柠檬酸的调整,将饮料PH值控制在4.7±1范围;
(4)均质:饮料经过180~220MPa大气压力的均质;
(5)灌装封罐二道杀菌:为达到保质要求,饮料采用三片马口铁罐装,产品灌装封罐前采用83℃±2℃巴氏杀菌工艺杀菌15-30分钟,封罐后采用高温杀菌工艺,让产品在高温高压锅里,中心温度达到118℃±2℃时,保温保压18-22分钟;
(6)常温冷却后检测包装。
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