CN113303415A - 一种饮料及其制备方法 - Google Patents
一种饮料及其制备方法 Download PDFInfo
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- CN113303415A CN113303415A CN202110595831.8A CN202110595831A CN113303415A CN 113303415 A CN113303415 A CN 113303415A CN 202110595831 A CN202110595831 A CN 202110595831A CN 113303415 A CN113303415 A CN 113303415A
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Classifications
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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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Microbiology (AREA)
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- Immunology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Toxicology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提出了一种饮料及其制备方法,涉及饮料领域。饮料,按重量份计,包括太子参2‑6份、刺梨10‑18份、调味剂8‑12份和防腐剂0.02‑0.06份。饮料的制备方法,包括如下步骤:将太子参清洗后,加入水煎煮,过滤冷却后,灭菌冷藏,得到混合液1;将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁清洗后,加入水,煎煮,过滤冷却后,灭菌冷藏,得到混合液2;将刺梨破碎后,剔除果核,加入水,进行榨汁,榨汁后过滤,过滤后灭菌冷藏,得到刺梨汁;将混合液1、混合液2与刺梨汁混合,并加入调味剂、防腐剂和纯化水,搅拌后灭菌灌装,得到饮料成品。本发明制备的饮料具有益气健脾、生津润肺、增益心气和补肝宁心之效。
Description
技术领域
本发明涉及饮料技术领域,具体而言,涉及一种饮料及其制备方法。
背景技术
由于现代社会人们工作、生活的紧张度不断增加和自然环境的不断变差,不可避免的对人类的免疫力造成损害,越来越多的人免疫力不足引起了大家的关注。而人体免疫力的下降会使人易患一些严重的慢性疾病,也容易受到微生物和病毒的感染而患传染性疾病。所以提高人体免疫力是现代医学和营养学的重要研究课题之一。
随着生活水平的不断提高,人们的保健意识也逐步增强。通过日常饮食生活中摄入一定的营养成分来实现营养保健和强身健体,成为现代人的追求。目前市场上流行的饮料品种繁多,但大多是用果汁加糖和纯净水及防腐剂制成的,只能补充人体所需的、也是果汁中所含有的一些基本营养元素,而很少有以提高免疫力和增强体质为主的饮料。
发明内容
本发明的目的在于提供一种饮料,此饮料具有能够提高人体免疫力和增强体质的作用。
本发明的另一目的在于提供一种饮料的制备方法,以制备出此能够提高人体免疫力和增强体质的饮料。
本发明解决其技术问题是采用以下技术方案来实现的。
一方面,本申请实施例提供一种饮料,按重量份计,包括太子参2-6份、刺梨10-18份、调味剂8-12份和防腐剂0.02-0.06份。
另一方面,本申请实施例提供一种饮料的制备方法,包括如下步骤:将太子参清洗后,加入12-36重量份的水煎煮1-3h,过滤冷却后,灭菌冷藏,得到混合液1;将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁清洗后,加入19-54重量份水,煎煮1-3h,过滤冷却后,灭菌冷藏,得到混合液2;将刺梨破碎后,剔除果核,加入5-9重量份的水,进行榨汁,榨汁后过滤,过滤后灭菌冷藏,得到刺梨汁;将混合液1、混合液2与刺梨汁混合,并加入8-12重量份的调味剂、0.02-0.06重量份的防腐剂和7-38重量份的纯化水,搅拌10-50min,灭菌灌装,得到饮料成品。
太子参:味甘、微苦,性平。归脾、肺经。有益气健脾和生津润肺之效。用于脾虚体倦、食欲不振、病后虚弱、气阴不足、自汗口渴和肺燥干咳。
刺梨:味甘而酸涩。有健胃和消食之效。可治食积饱胀。
山茱萸:味酸、涩,性微温。归肝、肾经。有补益肝肾和涩精固脱之效。用于眩晕耳鸣、腰膝酸痛、阳痿遗精、遗尿尿频、崩漏带下、大汗虚脱和内热消渴。
黄芪:味甘,性温。归肺、脾经。有补气固表、利尿托毒、排脓和敛疮生肌之效。用于气虚乏力、食少便溏、中气下陷、久泻脱肛、便血崩漏、表虚自汗、气虚水肿、痈疽难溃、久溃不敛、血虚痿黄、内热消渴、慢性肾炎蛋白尿和糖尿病。
玫瑰茄:味酸,性凉。归肾经。有敛肺止咳、降血压和解酒之效。主治肺虚咳嗽、高血压和醉酒。
赤灵芝:味甘,性平。有增益心气、补充内脏、增长智慧和增强记忆力之效。主治胸中的郁结不舒。
酸枣仁:味甘、酸,性平。归肝、胆、心经。有补肝、宁心、敛汗和生津之效。用于虚烦不眠、惊悸多梦、体虚多汗和津伤口渴。
相对于现有技术,本发明的实施例至少具有如下优点或有益效果:
本发明通过将太子参与刺梨一起制备成饮料,共同起到益气健脾、生津润肺和健胃之效。气不足会导致呼吸不畅、消化不良、胃下垂、面色萎黄和唇色暗淡,使得人精神不好且状态差,身体状态一差就容易生病,从而导致免疫力低下和体质差,通过将太子参与刺梨一起做成饮料,起到了协同增效的作用,能够补充人体气血,人体精力更容易保持旺盛,维持良好的身体状态,从而提高免疫力和增强体制。
脾属脏,位于中焦,在膈之下,和胃相表里,脾的主要功能是主动化、主升清和统摄血液,饮食入胃,经过胃的腐熟后,由脾来消化吸收,将其精微部分,通过经络,上输于肺,脾不好会导致营养吸收情况差;脾气虚弱,气不摄血而溢于脉外,即所谓“脾不统血”,可出现月经过多、崩漏、便血、皮下出血等慢性出血疾患;人体的肌肉、四肢依靠气血津液等物质来营养,而这些营养物质的来源又有赖于脾,若脾气衰弱,营养缺乏,则肌肉消瘦或萎缩,四肢乏力;脾气虚弱,则唇色淡白,饮食乏味,导致人对进食缺失兴趣,人体缺少营养摄入,会导致身体体质变差,容易生病。而通过将太子参与刺梨一起做成饮料,起到了协同增效的作用,能够健壮脾胃,帮助脾胃变得强健,从而提高脾胃对于营养的吸收情况,有更多的营养输送到身体各个地方,肌肉充盈、四肢有力,气蕴于内,且能够增强食欲,进一步帮助人体摄入营养,从而提高免疫力。
津是唾液。在中国传统的养生中,唾液是无上宝贵,有延寿浆之美誉。唾液中含有多种有助益身体成份,尤其在促进消化,增强养分吸收功能,有很大的作用,通过将太子参与刺梨一起起到协同增效的作用,能够促进唾液分泌,促进人体消化,便于吸收更多的食物养分,有充足的能量维持良好的身体状态,从而提高免疫力和增强体制。
本发明通过先将太子参煎煮,能够将太子参内的营养成分煮到水中,再将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁水煮,将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁的营养成分煮到另一份水中,最后将刺梨榨汁后,将之混合,并加入调味剂调节味道,使得口感酸甜,又具有益气健脾、生津润肺、补益肝肾、固表敛肺、增益心气和补肝宁心之效,在将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁水煮的过程中,其内的药性挥发渗透到水中,相互协同,再与太子参的水煮液混合,能够有效增强太子参的药性,同时与刺梨汁混合,提升口味的同时,获得健脾开胃的效果。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将参考具体实施例来详细说明本发明。
一种饮料,按重量份计,包括太子参2-6份、刺梨10-18份、调味剂8-12份和防腐剂0.02-0.06份。本发明通过将太子参与刺梨一起制备成饮料,共同起到益气健脾、生津润肺和健胃之效。通过将太子参与刺梨一起做成饮料,起到了协同增效的作用,能够补充人体气血,够健壮脾胃,帮助脾胃变得强健,从而提高脾胃对于营养的吸收情况,有更多的营养输送到身体各个地方,肌肉充盈、四肢有力,气蕴于内,且能够增强食欲,进一步帮助人体摄入营养,人体精力更容易保持旺盛,维持良好的身体状态,从而提高免疫力和增强体制。
在本发明的一些实施例中,上述还包括山茱萸0.5-2重量份、黄芪1-2重量份、玫瑰茄0.2-1.5重量份、赤灵芝1-2重量份和酸枣仁0.5-1.4重量份。山茱萸有补肝肾、涩精气和固虚脱的作用,在《药性论》:“治脑骨痛,止月水不定,补肾气;兴阳道,添精髓,疗耳鸣,除面上疮,主能发汗,止老人尿不节”,在《日华子本草》:“暖腰膝,助水脏,除一切风,逐一切气,破癥结,治酒皶”,在《珍珠囊》:“温肝”,在《本草求原》:“止久泻,心虚发热汗出”。黄芪有补气固表、利尿托毒、排脓和敛疮生肌之效。玫瑰茄有敛肺止咳、降血压和解酒之效,主治肺虚咳嗽。赤灵芝有增益心气、补充内脏、增长智慧和增强记忆力之效。酸枣仁有补肝、宁心、敛汗和生津之效,在《别录》:“主烦心不得眠,脐上下痛,血转久泄,虚汗烦渴,补中,益肝气,坚筋骨,助阴气,令人肥健”,在《本草汇言》:“敛气安神,荣筋养髓,和胃运脾”,在《本草再新》:“平肝理气,润肺养阴,温中利湿,敛气止汗,益志定呵,聪耳明目”。将山茱萸、黄芪、玫瑰茄、赤灵芝、酸枣仁、太子参和刺梨一起,以太子参、赤灵芝和黄芪为君药,辅以酸枣仁和玫瑰茄,再在山茱萸和刺梨调和,共同起到益气健脾、生津润肺、补益肝肾、固表敛肺、增益心气和补肝宁心之效,在将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁水煮的过程中,其内的药性挥发渗透到水中,相互协同。
在本发明的一些实施例中,上述调味剂为白糖和蜂蜜的至少一种。
在本发明的一些实施例中,上述防腐剂为山梨酸、山梨酸钾、山梨酸钙和苯甲酸中的至少一种。添加有防腐剂能够延长制备的饮料的存放时间,便于携带。
本发明还提供一种饮料的制备方法,包括如下步骤:
将太子参清洗后,加入12-36重量份的水煎煮1-3h,过滤冷却后,灭菌冷藏,得到混合液1;
将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁清洗后,加入19-54份重量水,煎煮1-3h,过滤冷却后,灭菌冷藏,得到混合液2;
将刺梨破碎后,剔除果核,加入5-9重量份的水,进行榨汁,榨汁后过滤,过滤后灭菌冷藏,得到刺梨汁;
将混合液1、混合液2与刺梨汁混合,并加入8-12重量份的调味剂、0.02-0.06重量份的防腐剂和7-38重量份的纯化水,搅拌10-50min,灭菌灌装,得到饮料成品。
本发明通过先将太子参煎煮,能够将太子参内的营养成分煮到水中,再将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁水煮,将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁的营养成分煮到另一份水中,最后将刺梨榨汁后,将之混合,并加入调味剂调节味道,使得口感酸甜,又具有益气健脾、生津润肺、补益肝肾、固表敛肺、增益心气和补肝宁心之效,在将山茱萸、黄芪、玫瑰茄、赤灵芝和酸枣仁水煮的过程中,其内的药性挥发渗透到水中,相互协同,再与太子参的水煮液混合,能够有效增强太子参的药性,同时与刺梨汁混合,提升口味的同时,获得健脾开胃的效果。
在本发明的一些实施例中,上述灭菌处理具体是置于120-140℃下灭菌处理。灭菌处理能够保证本饮料品质稳定。
在本发明的一些实施例中,上述灭菌处理时间为5-15s。
在本发明的一些实施例中,上述过滤具体是通过300-500目的筛网进行过滤。
在本发明的一些实施例中,上述纯化水具体是将自来水依次通过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理制得。获得的纯化水添加后,其味甘且十分纯净。
在本发明的一些实施例中,上述纯化水还置于紫外灯下杀菌处理5-60s。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
一种饮料的制备方法,包括如下步骤:
将20g太子参清洗后,加入120g的水煎煮1h,过滤冷却后,灭菌冷藏,得到混合液1;
将100g刺梨破碎后,剔除果核,加入50g的水,进行榨汁,榨汁后用300-500目的筛网过滤,过滤后置于120℃下灭菌处理5s后,得到刺梨汁;
将混合液1与刺梨汁混合,并加入80g份的白糖、0.2g的山梨酸和700g纯化水(先经过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理,再经过紫外灯下杀菌处理5s后制得),搅拌10min,灭菌灌装,得到饮料成品。
实施例2
一种饮料的制备方法,包括如下步骤:
将40g太子参清洗后,加入240g的水煎煮2h,过滤冷却后,灭菌冷藏,得到混合液1;
将140g刺梨破碎后,剔除果核,加入70g的水,进行榨汁,榨汁后用300-500目的筛网过滤,过滤后置于130℃下灭菌处理10s后,得到刺梨汁;
将混合液1与刺梨汁混合,并加入100g的蜂蜜、0.4g的山梨酸钾和2200g纯化水(先经过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理,再经过紫外灯下杀菌处理30s后制得),搅拌30min,灭菌灌装,得到饮料成品。
实施例3
一种饮料的制备方法,包括如下步骤:
将60g太子参清洗后,加入360g的水煎煮3h,过滤冷却后,灭菌冷藏,得到混合液1;
将180g刺梨破碎后,剔除果核,加入90g的水,进行榨汁,榨汁后用300-500目的筛网过滤,过滤后置于140℃下灭菌处理15s后,得到刺梨汁;
将混合液1与刺梨汁混合,并加入120g份的蜂蜜、0.6g的山梨酸钙和3800g纯化水(先经过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理,再经过紫外灯下杀菌处理60s后制得),搅拌50min,灭菌灌装,得到饮料成品。
实施例4
一种饮料的制备方法,包括如下步骤:
将20g太子参清洗后,加入120g的水煎煮1h,过滤冷却后,灭菌冷藏,得到混合液1;
将5g山茱萸、10g黄芪、2g玫瑰茄、10g赤灵芝和5g酸枣仁清洗后,加入190g水,煎煮1h,过滤冷却后,置于120℃下灭菌处理5s后冷藏,得到混合液2;
将100g刺梨破碎后,剔除果核,加入50g的水,进行榨汁,榨汁后用300-500目的筛网过滤,过滤后置于120℃下灭菌处理5s后,得到刺梨汁;
将混合液1、混合液2与刺梨汁混合,并加入80g份的白糖、0.2g的山梨酸和700g纯化水(先经过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理,再经过紫外灯下杀菌处理5s后制得),搅拌10min,灭菌灌装,得到饮料成品。
实施例5
一种饮料的制备方法,包括如下步骤:
将40g太子参清洗后,加入240g的水煎煮2h,过滤冷却后,灭菌冷藏,得到混合液1;
将15g山茱萸、15g黄芪、10g玫瑰茄、15g赤灵芝和10g酸枣仁清洗后,加入360g水,煎煮2h,过滤冷却后,置于130℃下灭菌处理10s后冷藏,得到混合液2;
将140g刺梨破碎后,剔除果核,加入70g的水,进行榨汁,榨汁后用300-500目的筛网过滤,过滤后置于130℃下灭菌处理10s后,得到刺梨汁;
将混合液1、混合液2与刺梨汁混合,并100g的蜂蜜、0.4g的山梨酸钾和2200g纯化水(先经过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理,再经过紫外灯下杀菌处理30s后制得),搅拌30min,灭菌灌装,得到饮料成品。
实施例6
一种饮料的制备方法,包括如下步骤:
将60g太子参清洗后,加入360g的水煎煮3h,过滤冷却后,灭菌冷藏,得到混合液1;
将20g山茱萸、20g黄芪、15g玫瑰茄、20g赤灵芝和14g酸枣仁清洗后,加入540g水,煎煮3h,过滤冷却后,置于140℃下灭菌处理15s后冷藏,得到混合液2;
将180g刺梨破碎后,剔除果核,加入90g的水,进行榨汁,榨汁后用300-500目的筛网过滤,过滤后置于140℃下灭菌处理15s后,得到刺梨汁;
将混合液1、混合液2与刺梨汁混合,并将120g的蜂蜜、0.6g的苯甲酸和2200g纯化水(先经过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理,再经过紫外灯下杀菌处理30s后制得),搅拌50min,灭菌灌装,得到饮料成品。
实验例
(一)分别取实施例1-6制备的饮料进行微生物检测,检测其内含有的菌落数、大肠菌群、霉菌和酵母、金黄色葡萄球菌以及沙门氏菌情况,具体情况如表1所示。如果检测菌落情况小于指标,则判定合格。
表1
根据表1可以看出,本申请制备的饮料的微生物检测情况合格,说明本申请制备的饮料安全,可饮用。
(二)分别取实施例1-6制备的饮料进行感官评测,将实施例1-6制备的饮料分别对色泽、滋味和气味、性状以及杂质进行评测。评价情况具体如表2所示。
表2
分析对比表2,可以看出,本申请制备的饮料味道好,有重要材香味,品质稳定。
(三)分别取实施例1-6制备的饮料进行理化性质检测,具体对饮料内的可溶性固体物、铅含量、总砷含量、六六六(六氯环己烷)含量、滴滴涕(双对氯苯基三氯乙烷)含量、总酸含量(以柠檬酸计)和防腐剂含量(山梨酸、山梨酸钾、山梨酸钙和苯甲酸)。检测结果如表3所示。检测情况小于指标,则判定合格。
表3
分析对比表3,可以看出,本申请制备的饮料的可溶性固体物、铅含量、总砷含量、六六六(六氯环己烷)含量、滴滴涕(双对氯苯基三氯乙烷)含量、总酸含量(以柠檬酸计)和防腐剂含量(山梨酸、山梨酸钾、山梨酸钙和苯甲酸)均合格,证明了饮料对人体无害,可放心食用。
(四)选取气虚、脾胃不佳的志愿者140人,其中男女均有,年龄覆盖22-56岁,随机分为7组,组1-6分别饮用实施例1-6制备的饮料,组7用白水替代。持续一个月,每日份三次饮用,共饮用500ml。在1个月后收集志愿者情况,情况如表4所示。
情况分为3个指标,效果突出:气血充足,精神好,胃口好;2、效果较好:气血情况较为改善,面色较为红润,精神相较之前变好,胃口变好;4、无效果:相较之间,未有变化。
表4
组别 | 效果突出(人) | 效果较好(人) | 无效果(人) | 有效率(%) |
1组 | 5 | 13 | 2 | 90 |
2组 | 8 | 11 | 1 | 95 |
3组 | 7 | 12 | 1 | 95 |
4组 | 7 | 12 | 1 | 95 |
5组 | 8 | 12 | 0 | 100 |
6组 | 7 | 11 | 2 | 90 |
7组 | 0 | 0 | 20 | 0 |
分析对比表4,可以看出,本申请制备的饮料对于气虚、脾胃不佳的人群有良好的保健效果,能够帮助其脾胃变得强健,从而提高脾胃对于营养的吸收情况,有更多的营养输送到身体各个地方,肌肉充盈、四肢有力,气蕴于内,且能够增强食欲,进一步帮助人体摄入营养,从而提高免疫力;分析对比后,可以看出实施例5制备的饮料的效果最佳。
综上所述,本发明通过将太子参与刺梨一起制备成饮料,共同起到益气健脾、生津润肺和健胃之效。通过将太子参与刺梨一起做成饮料,起到了协同增效的作用,能够补充人体气血,够健壮脾胃,帮助脾胃变得强健,从而提高脾胃对于营养的吸收情况,有更多的营养输送到身体各个地方,肌肉充盈、四肢有力,气蕴于内,且能够增强食欲,进一步帮助人体摄入营养,人体精力更容易保持旺盛,维持良好的身体状态,从而提高免疫力和增强体制。
以上所描述的实施例是本发明一部分实施例,而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。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他实施例,都属于本发明保护的范围。
Claims (10)
1.一种饮料,其特征在于,按重量份计,包括太子参2-6份、刺梨10-18份、调味剂8-12份和防腐剂0.02-0.06份。
2.根据权利要求1所述的一种饮料,其特征在于,还包括山茱萸0.5-2重量份、黄芪1-2重量份、玫瑰茄0.2-1.5重量份、赤灵芝1-2重量份和酸枣仁0.5-1.4重量份。
3.根据权利要求1所述的一种饮料,其特征在于,所述调味剂为白糖和蜂蜜的至少一种。
4.根据权利要求1所述的一种饮料,其特征在于,所述防腐剂为山梨酸、山梨酸钾、山梨酸钙和苯甲酸中的至少一种。
5.如权利要求1-4任意一项所述的一种饮料的制备方法,其特征在于,包括如下步骤:
将太子参清洗后,加入12-36重量份的水煎煮1-3h,过滤冷却后,灭菌冷藏,得到混合液1;
将刺梨破碎后,剔除果核,加入5-9重量份的水,进行榨汁,榨汁后过滤,过滤后灭菌冷藏,得到刺梨汁;
将混合液1与刺梨汁混合,并加入8-12重量份的调味剂、0.02-0.06重量份的防腐剂和7-38重量份的纯化水,搅拌10-50min,灭菌灌装,得到饮料成品。
6.根据权利要求5所述的一种饮料的制备方法,其特征在于,所述灭菌处理具体是置于120-140℃下灭菌处理。
7.根据权利要求5所述的一种饮料的制备方法,其特征在于,所述灭菌处理时间为5-15s。
8.根据权利要求5所述的一种饮料的制备方法,其特征在于,所述过滤具体是通过300-500目的筛网进行过滤。
9.根据权利要求5所述的一种饮料的制备方法,其特征在于,所述纯化水具体是将自来水依次通过石英砂过滤器、活性炭过滤器、机械过滤器和二级反渗透处理制得。
10.根据权利要求8所述的一种饮料的制备方法,其特征在于,所述纯化水还置于紫外灯下杀菌处理5-60s。
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