CN106962703A - 一种红枣生姜无气苏打水及制备方法 - Google Patents
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Abstract
本发明公开了一种红枣生姜无气苏打水，包含如下成分：纯净水1000‑1200mL、小苏打1‑7g、生姜提取物10‑60g、红枣提取物10‑60g、蛋清溶菌酶0.1‑0.5g、低聚木糖0.8‑1g、山梨酸钾0.03‑0.07g。本发明使用天然的生姜和红枣提取物作为添加剂，不仅可以改变饮料的口感，并且可以养胃驻颜，有益身体健康；同时采用低聚木糖作为调味剂，不仅可以满足饮料的口感，而且不会增加多余的能量，减少“三高”和肥胖的发生，低聚木糖还可以增殖人体结肠内的双歧杆菌，促进肠道微生物的平衡，防止因长期饮用饮料而引起肠道菌群失衡等问题。
Description
技术领域
本发明属于食品饮料领域，涉及一种红枣生姜无气苏打水及制备方法。
背景技术
生姜具有降温提神、增进食欲、抗菌防病、治疗肠炎、开胃健脾、防暑救急等功效，古有“早上吃姜，赛过参汤”的说法；而红枣含有大量的维生素，具有驻颜祛斑、健美丰肌、提高免疫力、降血压、降胆固醇等功效，因此生姜和红枣被广泛的应用于食疗和食补中。
苏打水是带弱碱性的饮料，可以调整身体的酸碱平衡，当吃肉过多或身体疲劳时，身体呈酸性，这时免疫力低下，易患病，此时喝苏打水，就可以把酸性体质调整过来，有利于养胃，还可以缓解消化不良和便秘症状，并且苏打水有抗氧化作用，在一定程度上能预防皮肤老化。
苏打水分为天然苏打水和工业制备苏打水，现在市面常见的是工业制备苏打水，是由人工甜味剂和香料调配而成，而非天然饮料，长期服用会影响健康，有的苏打水用食用糖为调味剂，能使肥胖的几率提高1.6倍，不适合高血糖和高血压人服用。
发明内容
为了解决苏打水添加剂的问题，本发明提供了一种红枣生姜无气苏打水及制备方法，该方法制备的苏打水使用天然的生姜和大枣提取物作为添加剂，代替了传统工业添加剂，不仅可以改变饮料的口感，并且可以养胃驻颜，有益身体健康。
同时为了解决苏打水的甜度、能量和保质期问题，该苏打水采用低聚木糖为调味剂，它是由天然玉米芯、秸秆等天然木质材料通过酶解作用制得，甜度相当于蔗糖的40％，能量几乎为零，既不影响血糖浓度也不增加血糖中胰岛素水平，特别适合高血压、肥胖症患者食用；同时加入蛋清溶菌酶能够破坏细菌的细菌的细胞壁，使细菌溶解死亡，防止饮料污染，延长保质期。
本发明的目的可以通过以下技术方案实现：
一种红枣生姜无气苏打水，包含如下成分：纯净水1000-1200mL、小苏打1-7g、生姜提取物10-60g、红枣提取物10-60g、低聚木糖0.8-1g、山梨酸钾0.03-0.07g、蛋清溶菌酶0.1-0.5g。
所述生姜提取物提取方法为：取干净的生姜200g，切成薄片后加入500mL水充分捣碎，再加入4-7g纤维素酶，在50℃下酶解2h，然后过滤得到生姜提取物。
所述红枣提取物制备方法：取80-100g干红枣放于1000mL水中，在沸水中煮20min，过滤得到果肉在打浆机中打浆后，向其中加入0.3-0.5g果胶酶和0.5-1gα-淀粉酶，50℃下酶解2h，然后过滤，得到红枣提取液。
一种红枣生姜无气苏打水的制备方法为：按照重量份先将纯净水、小苏打低聚木糖和山梨酸钾放入配料缸中混合均匀后，再向其中加入生姜提取物和红枣提取物和蛋清溶菌酶，搅拌均匀后在50℃下酶解2h，然后按照现代工艺杀菌装罐，得到苏打水。
本发明的有益效果：
(1)本发明采用天然生姜和红枣作为原料，通过提取制得天然的添加剂，原料成本低，并且制备的饮料不仅可以美容养颜，并且能够健胃、消暑。
(2)本发明采用酶解法向生姜中其中加入纤维素酶能催化纤维素水解，使纤维素水解和糖化，向红枣果肉中加入果胶酶能催化果胶解聚，使大分子长链的果胶降解为低分子的果胶，增加可溶性果胶的含量，并且α-淀粉酶的加入能够改变分子内部的组织结构，从分子内部切开α-1.4键，从而能防止腐败，因此酶的加入提高了生姜提取物和红枣提取物的提取率，同时缩短提取了时间，减少对生姜和红枣中有效成分的破坏。
(3)本发明通过加入蛋清溶菌酶可以破坏细菌的细胞壁，使细菌溶解死亡，从而能够防止细菌对食品的污染。
(4)本发明采用低聚木糖作为调味剂，不仅可以满足饮料的口感，而且不会增加多余的能量，减少“三高”和肥胖的发生，同时低聚木糖可以增殖人体结肠内的双歧杆菌，促进肠道微生物的平衡，防止因长期饮用饮料而引起肠道菌群失衡等问题。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
本发明通过添加天然的红枣提取物和生姜提取物制备苏打水，得到的饮品纯天然，无污染，并且在提取红枣和生姜过程中通过酶的作用，不仅能够保持红枣和生姜的原始香味和营养成分，并且分解得到的氨基酸成分能够提高饮品的营养，同时在制备过程中通过采用低聚木糖作为调味剂，改变口感的同时，不增加饮品中的能量。
实施例1：
一种红枣生姜无气苏打水，包含如下成分：纯净水1000mL、小苏打2g、生姜提取物10g、红枣提取物10g、蛋清溶菌酶0.1g、低聚木糖0.8g、山梨酸钾0.03g；
其中生姜提取物提取方法为：取干净的生姜200g，切成薄片后加入500水充分捣碎，再加入4g纤维素酶，在50℃下酶解2h，然后过滤得到生姜提取物；红枣提取物制备：取100干红枣放于1000g水中，在沸水中煮1.5h，过滤得到果肉在打浆机中打浆后，向其中加入0.3g果胶酶和0.5gα-淀粉酶，50℃下酶解2h，然后过滤，得到红枣提取液。
一种红枣生姜无气苏打水的制备方法为：按照重量份先将纯净水、小苏打低聚木糖和山梨酸钾放入配料缸中混合均匀后，再向其中加入生姜提取物和红枣提取物和蛋清溶菌酶，搅拌均匀后在50℃下酶解2h，然后按照现代工艺杀菌装罐，得到苏打水。
实施例2：
一种红枣生姜无气苏打水，包含如下成分：纯净水1100mL、小苏打4g、生姜提取物30g、红枣提取物40g、蛋清溶菌酶0.3g、低聚木糖0.9g、山梨酸钾0.05g；
其中生姜提取物提取方法为：取干净的生姜200g，切成薄片后加入500mL水充分捣碎，再加入5g纤维素酶，加柠檬酸饱和溶液调节pH为5.0，在50℃下酶解2h，然后过滤得到生姜提取物；红枣提取物制备：取90g干红枣放于1000mL水中，在沸水中煮20mi n，过滤得到果肉在打浆机中打浆后，向其中加入0.4g果胶酶和0.8gα-淀粉酶，50℃下酶解2h，然后过滤，得到红枣提取液。
一种红枣生姜无气苏打水的制备方法为：按照重量份先将纯净水、小苏打低聚木糖和山梨酸钾放入配料缸中混合均匀后，再向其中加入生姜提取物和红枣提取物和蛋清溶菌酶，搅拌均匀后在50℃下酶解2h，然后按照现代工艺杀菌装罐，得到苏打水。
实施例3：
一种红枣生姜无气苏打水，包含如下成分：纯净水1200mL、小苏打7g、生姜提取物60g、红枣提取物60g、蛋清溶菌酶0.5g、低聚木糖1g、山梨酸钾0.07g；
其中生姜提取物提取方法为：取干净的生姜200g，切成薄片后加入500mL水充分捣碎，再加入7g纤维素酶，在50℃下酶解2h，然后过滤得到生姜提取物；红枣提取物制备：取100g干红枣放于1000mL水中，在沸水中煮20mi n，过滤得到果肉在打浆机中打浆后，向其中加入0.5g果胶酶和1gα-淀粉酶，50℃下酶解2h，然后过滤，得到红枣提取液。
一种红枣生姜无气苏打水的制备方法为：按照重量份先将纯净水、小苏打低聚木糖和山梨酸钾放入配料缸中混合均匀后，再向其中加入生姜提取物和红枣提取物和蛋清溶菌酶，搅拌均匀后在50℃下酶解2h，然后按照现代工艺杀菌装罐，得到苏打水。
Claims (4)
1.一种红枣生姜无气苏打水，其特征在于，包含如下成分：纯净水1000-1200mL、小苏打1-7g、生姜提取物10-60g、红枣提取物10-60g、蛋清溶菌酶0.1-0.5g、低聚木糖0.8-1g、山梨酸钾0.03-0.07g。
2.根据权利要求1所述的一种红枣生姜无气苏打水，其特征在于，所述生姜提取物提取方法：取干净的生姜200g，切成薄片后加入500mL水充分捣碎，再加入4-7g纤维素酶，在50℃下酶解2h，然后过滤得到生姜提取物。
3.根据权利要求1所述的一种红枣生姜无气苏打水，其特征在于，所述红枣提取物制备方法：取80-100g干红枣放于1000mL沸水中煮20min，过滤得到的果肉打浆后加入0.3-0.5g果胶酶和0.5-1gα-淀粉酶，50℃下酶解2h，然后过滤，得到红枣提取液。
4.一种红枣生姜无气苏打水的制备方法，其特征在于，制备步骤如下：按照重量份先将纯净水、小苏打低聚木糖和山梨酸钾放入配料缸中混合均匀后，再向其中加入生姜提取物和红枣提取物和蛋清溶菌酶，搅拌均匀后在50℃下酶解2h，然后按照现代工艺杀菌装罐，得到苏打水。
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| CN108185236A (zh) * | 2018-01-12 | 2018-06-22 | 深圳吉利建科科技有限公司 | 一种碱性饮料及其制备方法 |
| CN108576520A (zh) * | 2018-03-02 | 2018-09-28 | 宁夏中玺枣业股份有限公司 | 灵武长枣碳酸饮料的制备工艺 |
| CN109463591A (zh) * | 2018-10-29 | 2019-03-15 | 重庆市中药研究院 | 一种具有缓解疲劳作用的苏打水及其制备方法 |
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