CN108142751A - 一种保健饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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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- A23L2/52—Adding ingredients
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种保健饮料及其制备方法，保健饮料包括如下重量份的原料：荸荠10‑15份、黄芪5‑10份、桑寄生3‑8份、枸杞子4‑6份、牛蒡3‑5份、甘草5‑8份、连翘1‑2份、蜂蜜0.5‑1份、低聚麦芽糖1‑3份和迷迭香1‑3份。本发明制备的保健饮料，以黄芪补益元气，扶正为主，可提高机体免疫功能，桑寄生补益肝肾，肾主骨，肝主筋，筋骨强健，机体活动功能提高，并且辅以蜂蜜、牛蒡低聚糖、榆耳提取液中丰富的可溶性蛋白质等，集营养和保健于一身。
Description
技术领域
本发明属于食品饮料技术领域，具体涉及一种保健饮料及其制备方法。
背景技术
随着生活水平的提高，人们对饮料的要求不再仅限于解渴、清凉，还要求具有较高的营养价值。保健饮料由于其较好的保健效果，在饮食生活中占有一定的市场。
荸荠不仅可以促进人体代谢，还具有一定的抑菌功效。荸荠中的磷含量是所有茎类蔬菜中含量最高的，磷元素可以促进人体发育，同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢，调节酸碱平衡。
榆耳Gloeostereum incarnatum又称榆蘑，学名胶韧革菌，仅分布于我国东北三省、山东、甘肃和日本的北海道。其子实体质地胶质，形态似黑木耳，但粉红棕色，富有弹性。榆耳味道鲜美，兼具药效，享有"森林食品之王"的美称。当地人民采食其野生子实体，用并来治疗菌痢。榆耳含有一定的天然药性成分，药理试验表明，其代谢产物具有抗产气杆菌、绿脓杆菌、肠杆菌、大肠杆菌及金黄色葡萄杆菌等活性。能补益、和中、固肾气，利尿道，用于补虚、疗痔、泻痢(对肠炎沙门杆菌的抑制作用最为明显)等肠胃***疾病。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此，本发明提供一种保健饮料及其制备方法，目的是改善肠胃功能，营养保健，且具有抗风湿效果。
为了实现上述目的，本发明采取的技术方案为：
一种保健饮料，包括如下重量份的原料：
荸荠10-15份、黄芪5-10份、桑寄生3-8份、枸杞子4-6份、牛蒡3-5份、甘草5-8份、连翘1-2份、蜂蜜0.5-1份、低聚麦芽糖1-3份和迷迭香1-3份。
所述原料还包括榆耳2-3份。
所述原料还包括五指毛桃1-3份。
所述保健饮料的制备方法，包括如下步骤：
(1)取黄芪5-10份、桑寄生3-8份、枸杞子4-6份、甘草5-8份和连翘1-2份加水煎煮2-3次，每次加6-10倍水煎煮30-60min，合并煎煮液，并澄清处理后得混合煎煮液；
(2)取荸荠10-15份去皮、洗净后加水榨汁，经过滤后荸荠汁；
(3)取迷迭香干叶1-3份，回流提取三次，第一次加8-10倍量的水，提取0.5-2h；第二次加7-9倍水，提取0.5-2h；第三次加5-7倍水，提取0.5-2h；每次三层纱布过滤，合并滤液，得迷迭香提取液；
(4)取牛蒡3-5份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80-100℃，提取两次，第一次加10-12倍量的水，浸泡10-60min，提取0.5-2h；第二次加8-10倍量的水，提取0.5-2h；每次用三层纱布过滤，合并滤液，将滤液减压浓缩至牛蒡重量的1-5倍g/ml，用1-5倍体积的80％-95％乙醇醇沉，抽滤，收集滤饼，用乙醇反复洗涤，然后经真空干燥，粉碎，过筛得牛蒡低聚糖细粉；
(5)将混合煎煮液、荸荠汁、迷迭香提取液、牛蒡低聚糖、蜂蜜0.5-1份和低聚麦芽糖1-3份混合搅拌，之后均质处理；
(6)对均质后的混合液灭菌、灌装后，即得。
所述步骤(1)中还加入榆耳2-3份进行混合煎煮。
所述步骤(5)中还加入五指毛桃提取液，五指毛桃提取液的制备方法是取五指毛桃1-3份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80-100℃，提取3次，第1次加10-16倍量的水，浸泡10-60min，提取0.5-2h；第2次加8-15倍量的水，提取0.5-2h；第3次加6-10倍量的水，提取0.5-2h；每次用三层纱布过滤，合并滤液即得。
所述步骤(4)中真空干燥是在40-70℃条件下进行的。
黄芪，补气健脾。用治风寒湿痹，中风后遗症等。
桑寄生，祛风湿，补肝肾，强筋骨。用于风寒湿痹。
五指毛桃又名五指牛奶，具有健脾利湿、益肺止咳、舒筋通络的功效。
枸杞子含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸及铁、磷、钙等营养成分，有补虚安神、明目祛风、益肾润肺、护肝抗肿瘤、降血糖以及抗衰老等作用。
牛蒡低聚糖具有促使双歧杆菌增殖，防止便秘，排毒养颜、减肥瘦身，保护肝脏，降低血清胆固醇，增强机体免疫力，抗癌、抗疲劳、促进矿物质吸收的功能。
连翘，清热解毒，消肿散结，疏散风热。
蜂蜜是一种营养丰富的天然滋养食品，也是最常用的滋补品之一。它是由单糖类的葡萄糖和果糖构成，可以被人体直接吸收，而不需要酶的分解。蜂蜜比蔗糖(砂糖的主要成分)更容易被人体吸收所含的单糖，不需要经消化就可以被人体吸收，对妇、幼特别是老人更具有良好保健作用，因而被称为“老人的牛奶”。
低聚麦芽糖对人体内有益的双歧杆菌有强大的增值作用，净化肠道，促进肠蠕动，防止和解除便秘及腹泻，抑制体内有害菌的繁殖和有毒腐败物质的产生。对分泌体内多种毒素的产气荚膜梭状芽胞杆菌有明显的抑制作用，增强免疫力、降低胆固醇和血脂，促进老年人对钙的吸收，是预防老年人骨质疏松的有效营养补剂，还可阻断蔗糖变异链球菌分解，抑制蛀牙。
迷迭香具有较强的收敛作用，调理油腻不洁的肌肤，促进血液循环，刺激毛发再生。同时其还具有消除胃气胀、降低血糖、强化肝脏、增强记忆力、提神醒脑、减轻头痛症状等功能。
甘草增加甜味的同时，起到降火的效果。
本发明的有益效果：本发明制备的保健饮料，以黄芪补益元气，扶正为主，可提高机体免疫功能，桑寄生补益肝肾，肾主骨，肝主筋，筋骨强健，机体活动功能提高，并且辅以蜂蜜、牛蒡低聚糖、榆耳提取液中丰富的可溶性蛋白质等，集营养和保健于一身，并且添加荸荠汁以及甘草煎煮液，提高饮用口感的同时，具有降火、改善肠胃功能、防止便秘的效果。
具体实施方式
下面通过对实施例的描述，对本发明的具体实施方式作进一步详细的说明，目的是帮助本领域的技术人员对本发明的构思、技术方案有更完整、准确和深入的理解，并有助于其实施。
实施例1
一种保健饮料，包括如下重量份的原料：
荸荠10份、黄芪5份、桑寄生3份、枸杞子4份、牛蒡3份、甘草5份、连翘1份、蜂蜜1份、低聚麦芽糖1份和迷迭香1.5份。
所述保健饮料的制备方法，包括如下步骤：
(1)取黄芪5份、桑寄生3份、枸杞子4份、甘草5份和连翘1份加水煎煮2-3次，每次加8倍水煎煮30min，合并煎煮液，并澄清处理后得混合煎煮液；
(2)取荸荠10份去皮、洗净后加水榨汁，经过滤后荸荠汁；
(3)取迷迭香干叶1.5份，回流提取三次，第一次加8倍量的水，提取1h；第二次加7倍水，提取1h；第三次加5倍水，提取0.5h；每次三层纱布过滤，合并滤液，得迷迭香提取液；
(4)取牛蒡3份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80℃，提取两次，第一次加10倍量的水，浸泡30min，提取1h；第二次加8倍量的水，提取1h；每次用三层纱布过滤，合并滤液，将滤液减压浓缩至牛蒡重量的3倍g/ml，用3倍体积的80％乙醇醇沉，抽滤，收集滤饼，用乙醇反复洗涤，然后于70℃真空干燥，粉碎，过60目筛得牛蒡低聚糖细粉；
(5)将混合煎煮液、荸荠汁、迷迭香提取液、牛蒡低聚糖、蜂蜜1份和低聚麦芽糖1份混合搅拌，之后均质处理；
(6)对均质后的混合液灭菌、灌装后，即得。
实施例2
一种保健饮料，包括如下重量份的原料：
荸荠13份、黄芪8份、桑寄生3份、枸杞子6份、牛蒡3份、榆耳2份、甘草6份、连翘1份、蜂蜜1.5份、低聚麦芽糖1份和迷迭香2份。
所述保健饮料的制备方法，包括如下步骤：
(1)取黄芪8份、桑寄生3份、枸杞子6份、甘草6份、连翘1份和榆耳2份加水煎煮2-3次，每次加8倍水煎煮40min，合并煎煮液，并澄清处理后得混合煎煮液；
(2)取荸荠13份去皮、洗净后加水榨汁，经过滤后荸荠汁；
(3)取迷迭香干叶2份，回流提取三次，第一次加8倍量的水，提取1h；第二次加7倍水，提取1h；第三次加5倍水，提取0.5h；每次三层纱布过滤，合并滤液，得迷迭香提取液；
(4)取牛蒡3份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80℃，提取两次，第一次加10倍量的水，浸泡30min，提取1h；第二次加8倍量的水，提取1h；每次用三层纱布过滤，合并滤液，将滤液减压浓缩至牛蒡重量的3倍g/ml，用3倍体积的80％乙醇醇沉，抽滤，收集滤饼，用乙醇反复洗涤，然后于60℃真空干燥，粉碎，过60目筛得牛蒡低聚糖细粉；
(5)将混合煎煮液、荸荠汁、迷迭香提取液、牛蒡低聚糖、蜂蜜1.5份和低聚麦芽糖1份混合搅拌，之后均质处理；
(6)对均质后的混合液灭菌、灌装后，即得。
实施例3
一种保健饮料，包括如下重量份的原料：
荸荠15份、黄芪8份、桑寄生3份、枸杞子6份、牛蒡3份、甘草6份、榆耳2份、连翘1份、蜂蜜1.5份、低聚麦芽糖1份、迷迭香2份和五指毛桃2份。
所述保健饮料的制备方法，包括如下步骤：
(1)取黄芪8份、桑寄生3份、枸杞子6份、甘草6份、连翘1份和榆耳2份加水煎煮2-3次，每次加8倍水煎煮40min，合并煎煮液，并澄清处理后得混合煎煮液；
(2)取荸荠15份去皮、洗净后加水榨汁，经过滤后荸荠汁；
(3)取迷迭香干叶2份，回流提取三次，第一次加8倍量的水，提取1h；第二次加7倍水，提取1h；第三次加5倍水，提取0.5h；每次三层纱布过滤，合并滤液，得迷迭香提取液；
(4)取牛蒡3份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80℃，提取两次，第一次加10倍量的水，浸泡30min，提取1h；第二次加8倍量的水，提取1h；每次用三层纱布过滤，合并滤液，将滤液减压浓缩至牛蒡重量的3倍g/ml，用3倍体积的90％乙醇醇沉，抽滤，收集滤饼，用乙醇反复洗涤，然后于60℃真空干燥，粉碎，过60目筛得牛蒡低聚糖细粉；
(5)取五指毛桃2份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为90℃，提取3次，第1次加10倍量的水，浸泡30min，提取1h；第2次加8倍量的水，提取1h；第3次加6倍量的水，提取0.5h；每次用三层纱布过滤，合并滤液即得；
(6)将混合煎煮液、荸荠汁、迷迭香提取液、五指毛桃提取液、牛蒡低聚糖、蜂蜜1.5份和低聚麦芽糖1份混合搅拌，之后均质处理；
(7)对均质后的混合液灭菌、灌装后，即得。
以上对本发明进行了示例性描述。显然，本发明具体实现并不受上述方式的限制。只要是采用了本发明的方法构思和技术方案进行的各种非实质性的改进；或未经改进，将本发明的上述构思和技术方案直接应用于其它场合的，均在本发明的保护范围之内。
Claims (7)
1.一种保健饮料，其特征在于，包括如下重量份的原料：
荸荠10-15份、黄芪5-10份、桑寄生3-8份、枸杞子4-6份、牛蒡3-5份、甘草5-8份、连翘1-2份、蜂蜜0.5-1份、低聚麦芽糖1-3份和迷迭香1-3份。
2.根据权利要求1所述保健饮料，其特征在于，所述原料还包括榆耳2-3份。
3.根据权利要求1所述保健饮料，其特征在于，所述原料还包括五指毛桃1-3份。
4.根据权利要求1所述保健饮料的制备方法，其特征在于，包括如下步骤：
(1)取黄芪5-10份、桑寄生3-8份、枸杞子4-6份、甘草5-8份和连翘1-2份加水煎煮2-3次，每次加6-10倍水煎煮30-60min，合并煎煮液，并澄清处理后得混合煎煮液；
(2)取荸荠10-15份去皮、洗净后加水榨汁，经过滤后荸荠汁；
(3)取迷迭香干叶1-3份，回流提取三次，第一次加8-10倍量的水，提取0.5-2h；第二次加7-9倍水，提取0.5-2h；第三次加5-7倍水，提取0.5-2h；每次三层纱布过滤，合并滤液，得迷迭香提取液；
(4)取牛蒡3-5份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80-100℃，提取两次，第一次加10-12倍量的水，浸泡10-60min，提取0.5-2h；第二次加8-10倍量的水，提取0.5-2h；每次用三层纱布过滤，合并滤液，将滤液减压浓缩至牛蒡重量的1-5倍g/ml，用1-5倍体积的80％-95％乙醇醇沉，抽滤，收集滤饼，用乙醇反复洗涤，然后经真空干燥，粉碎，过筛得牛蒡低聚糖细粉；
(5)将混合煎煮液、荸荠汁、迷迭香提取液、牛蒡低聚糖、蜂蜜0.5-1份和低聚麦芽糖1-3份混合搅拌，之后均质处理；
(6)对均质后的混合液灭菌、灌装后，即得。
5.根据权利要求4所述保健饮料的制备方法，其特征在于，所述步骤(1)中还加入榆耳2-3份进行混合煎煮。
6.根据权利要求4所述保健饮料的制备方法，其特征在于，所述步骤(5)中还加入五指毛桃提取液，五指毛桃提取液的制备方法是取五指毛桃1-3份，用粉碎机粉碎成粗粉，加热煎煮提取，提取温度为80-100℃，提取3次，第1次加10-16倍量的水，浸泡10-60min，提取0.5-2h；第2次加8-15倍量的水，提取0.5-2h；第3次加6-10倍量的水，提取0.5-2h；每次用三层纱布过滤，合并滤液即得。
7.根据权利要求4所述保健饮料的制备方法，其特征在于，所述步骤(4)中真空干燥是在40-70℃条件下进行的。
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| CN114847423A (zh) * | 2022-06-01 | 2022-08-05 | 黄冈职业技术学院 | 一种桑椹复合保健饮料及其制备方法 |
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| CN114847423A (zh) * | 2022-06-01 | 2022-08-05 | 黄冈职业技术学院 | 一种桑椹复合保健饮料及其制备方法 |
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Application publication date: 20180612 |