CN106923108A - 阿胶陈皮保健饮料及其生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
本发明涉及一款阿胶陈皮保健饮料及其生产方法,属于饮料技术领域。它主要有阿胶、陈皮、红枣、枸杞、甜味剂、稳定剂组成。经提取、调配、检验、灌装、杀菌、喷码、包装而成。本发明制备的饮料具有理气健脾,燥湿化痰、滋阴补血、增强免疫力、抗氧化的保健功能。并且添加的红枣、枸杞再加上甜味剂可调节口感,掩盖阿胶、陈皮的异味、苦味,赋予产品良好的口感。
Description
技术领域
本发明涉及一种饮料,特别涉及一种阿胶陈皮保健饮料及其生产方法。
背景技术
阿胶是一款传统滋阴补血的保健食品,是我国传统名贵中药,被历代医学家誉为滋补“上品”补血“圣药”,与人参、鹿茸并称为中药滋补“三宝”。但其服用较为不便,传统服用方式为:上锅蒸至溶化配合其他药物或食材食用。传统食用方法不仅繁琐而且阿胶口感自带一股异味,很多人不能够接受阿胶的独特口感。
陈皮是一味传统中药,具有通气健脾、燥湿化痰、解腻留香、降逆止呕的功效。现代医学研究陈皮中含有类柠檬酸苦素有助于消化,陈皮中的挥发油对胃肠道有温和刺激作用,促进消化液的分泌,排除肠道内积气,增加食欲。但其气味苦涩与有异味的阿胶搭配服用时难以入口,所以本发明中添加红枣、枸杞、木糖醇调节其口感,并且赋予了红枣与枸杞的营养价值。
发明内容
本发明目的在于提供一款食用方便,口感绝佳,营养健康具有一定滋补功效的保健饮品。
本发明的目的通过以下方式实现:阿胶陈皮保健饮料主要由阿胶、陈皮、红枣、枸杞配制而成。各组分重量百分比是:阿胶1.2~3份,陈皮2~5份,红枣2.5~6份,枸杞1.8~3份,甜味剂2~5份,稳定剂0.1~0.3份,其余为纯化水。
本发明还提供了一种阿胶陈皮保健饮料的生产方法,包括以下步骤:
(1)甜味剂的溶化:将甜味剂加入化糖罐中,加入适量90℃纯化水进行搅拌,溶化后打入调配罐;
(2)阿胶溶化、去油:将阿胶粉碎加入10~15倍的90℃的纯化水,加热溶化成为胶液,将胶液继续浓缩至相对密度为1.2左右,此时用撇沫工具将上层浮沫撇除,然后加入纯化水继续加热,重复进行撇沫工序,直到上层不再出现浮沫为止;
(3)提取:将陈皮、红枣、枸杞经过挑选、清洗、粉碎,加入提取罐中浸泡0.5h,然后用蒸汽进行加热煮沸,当密度达到标准规定值时停止提取,通过离心机除杂泵入缓存罐;
(4)稳定剂:在高速剪切罐中加入85℃以上的热水,开启搅拌,将稳定剂缓慢加入,高速剪切至完全溶解后备用;
(5)调配、定容:将充分溶化的甜味剂、阿胶及浓缩液、稳定剂经真空泵打入调配罐中,边搅拌边加入90℃纯化水进行定容,定容完毕继续搅拌10~15分钟;
(6)灌装:将调配定容完毕的调配液打入待装罐升温保持在85~90℃,进行灌装;
(7)杀菌、冷却:杀菌釜杀菌温度和时间要求115℃~121℃、10~20min,杀菌后冷却至35℃~45℃;
(8)包装。
红枣能够提高人体免疫力,红枣中含有较多的钙和铁对防治骨质疏松有很重要的作用;红枣还可缓解体力疲劳、改善营养性贫血、护肝改善睡眠。
枸杞营养丰富,富含枸杞多糖、甜菜碱、多种氨基酸、维生素等营养物质。枸杞中的枸杞多糖、胡萝卜素具有强的抗氧化性;含有的维生素A可防止皮肤干燥和毛囊角化,从而起到美容养颜、滋润皮肤的作用。
本发明将阿胶、陈皮、红枣、枸杞几位滋补类的中药材组合在一起,使该饮料具有理气健脾,燥湿化痰、滋阴补血、增强免疫力、抗氧化的保健功能。并且添加的红枣、枸杞再加上木糖醇、甜菊糖可调节口感,掩盖阿胶陈皮的异味、苦味,赋予产品良好的口感。
具体实施方式
下面通过实例对本发明的技术方案作进一步说明,但不能作为对本发明的限制。
实施例1
生产1吨该饮料所需原料:阿胶12kg、陈皮21kg、红枣25kg、枸杞20kg、木糖醇20kg、甜菊糖苷0.15kg、羧甲基纤维素钠1kg份、果胶0.5kg、余量为水。
(1)甜味剂的溶化:将将木糖醇、甜菊糖苷加入化糖罐中,加入适量90℃纯化水进行搅拌,溶化后打入调配罐;
(2)阿胶溶化、去油:将阿胶粉碎加入15倍的90℃的纯化水,加热溶化成为胶液,将胶液继续浓缩至相对密度为1.2左右,此时用撇沫工具将上层浮沫撇除,然后加入纯化水继续加热,重复进行撇沫工序,直到上层不再出现浮沫为止;
(3)提取:将陈皮、红枣、枸杞经过挑选、清洗、粉碎,加入提取罐中浸泡0.5h,然后用蒸汽进行加热煮沸,当密度达到标准规定值时停止提取,通过离心机除杂泵入缓存罐。
(4)稳定剂:在高速剪切罐中加入85℃以上的热水,开启搅拌,将稳定剂缓慢加入,高速剪切至完全溶解后备用;
(5)调配、定容:将充分溶化的甜味剂、阿胶及浓缩液、稳定剂经真空泵打入调配罐中,边搅拌边加入90℃纯化水进行定容,定容完毕继续搅拌10~15分钟;
(6)灌装:将调配定容完毕的调配液打入待装罐升温保持在85~90℃,进行灌装;
(7)杀菌、冷却:杀菌釜杀菌温度和时间要求121℃、15min,杀菌后冷却45℃;
(8)包装。
实例2
生产1吨该饮料所需原料:阿胶20kg、陈皮35kg、红枣30kg、枸杞24kg、木糖醇25kg、甜菊糖苷0.1kg、羧甲基纤维素钠0.8kg份、果胶0.6kg、余量为水。
(1)甜味剂的溶化:将甜味剂加入化糖罐中,加入适量90℃纯化水进行搅拌,溶化后打入调配罐;
(2)阿胶溶化、去油:将阿胶粉碎加入10倍的90℃的纯化水,加热溶化成为胶液,将胶液继续浓缩至相对密度为1.2左右,此时用撇沫工具将上层浮沫撇除,然后加入纯化水继续加热,重复进行撇沫工序,直到上层不再出现浮沫为止;
(3)提取:将陈皮、红枣、枸杞经过挑选、清洗、粉碎,加入提取罐中浸泡0.5h,然后用蒸汽进行加热煮沸,当密度达到标准规定值时停止提取,通过离心机除杂泵入缓存罐。
(4)稳定剂:在高速剪切罐中加入85℃以上的热水,开启搅拌,将稳定剂缓慢加入,高速剪切至完全溶解后备用;
(5)调配、定容:将充分溶化的甜味剂、阿胶及浓缩液、稳定剂经真空泵打入调配罐中,边搅拌边加入90℃纯化水进行定容,定容完毕继续搅拌10~15分钟;
(6)灌装:将调配定容完毕的调配液打入待装罐升温保持在85℃,进行灌装;
(7)杀菌、冷却:杀菌釜杀菌温度和时间要求121℃、10min,杀菌后冷却至42℃;
(8)包装。
Claims (4)
1.一种阿胶陈皮保健饮料,其特征在于:各组分重量含量是:阿胶1.2~3份,陈皮2~5份,红枣2.5~6份,枸杞1.8~3份,甜味剂2~5份,稳定剂0.1~0.3份,其余为纯化水。
2.根据权利要求1所述阿胶陈皮保健饮料,其特征在于,所述甜味剂为木糖醇和甜菊糖苷,其比例为(100~300):1。
3.根据权利要求1所述阿胶陈皮保健饮料,其特征在于,所述稳定剂为羧甲基纤维素钠和果胶,其比例为(0.5~2):1。
4.根据权利要求1所述阿胶陈皮保健饮料,其特征在于,具体步骤如下:
(1)甜味剂的溶化:将甜味剂加入化糖罐中,加入适量90℃纯化水进行搅拌,溶化后打入调配罐;
(2)阿胶溶化、去油:将阿胶粉碎加入10~15倍的90℃的纯化水,加热溶化成为胶液,将胶液继续浓缩至相对密度为1.2左右,此时用撇沫工具将上层浮沫撇除,然后加入纯化水继续加热,重复进行撇沫工序,直到上层不再出现浮沫为止;
(3)提取:将陈皮、红枣、枸杞经过挑选、清洗、粉碎,加入提取罐中浸泡0.5h,然后用蒸汽进行加热煮沸,当密度达到标准规定值时停止提取,通过离心机除杂泵入缓存罐;
(4)稳定剂:在高速剪切罐中加入85℃以上的热水,开启搅拌,将稳定剂缓慢加入,高速剪切至完全溶解后备用;
(5)调配、定容:将充分溶化的甜味剂、阿胶及浓缩液、稳定剂经真空泵打入调配罐中,边搅拌边加入90℃纯化水进行定容,定容完毕继续搅拌10~15分钟;
(6)灌装:将调配定容完毕的调配液打入待装罐升温保持在85~90℃,进行灌装;
(7)杀菌、冷却:杀菌釜杀菌温度和时间要求115℃~121℃、10~20min,杀菌后冷却至35℃~45℃;
(8)包装。
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