CN113349318A - 一种植物饮品的配方及其制备方法 - Google Patents
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Abstract
本发明涉及一种植物饮品的配方及其制备方法，包括如下原料：枸杞子、益智仁、蜂蜜、酿造食醋、鸡蛋、黄精、葛根、桑椹、龙眼肉、茯苓、水本发明的优点在于：维持人体内环境酸碱平衡，促进钙吸收，增强体质，提高免疫力，滋阴补肾，补中益气，美白嫩肤，食疗养生等功能。
Description
技术领域
本发明涉及饮品的配方及生产方法，具体是指一种植物饮品的配方及其制备方法。
背景技术
我国具有十分丰富的中药材植物资源，有些植物既可食用又能作为中药材防病治病。药食两用植物经过多年，甚至数百年、数千年食用而被证实对人体有益无害，适合普通人群长期食用。到目前为止，国家***公布了四批既是药品又是食品的品种名录。由于药食两用植物，使用安全，可以作为普通居民日常生活食用，也可作为餐饮行业的药膳利用。药食两用植物既具有营养价值，又可防病治病，作为药膳原料，在“治未病”方面大有用武之地。随着人民群众保健水平的提高，药食两用植物将会作为“治未病”的重要组成部分，发挥日益重要的作用。我国传统医药学中早有“药食同源，药食同功”的理论。药食两用资源具有营养功能，同时还兼有性能不同的保健作用。
本发明取材于枸杞子、益智仁、蜂蜜、黄精、葛根、桑椹、龙眼肉、茯苓等中药，具有维持人体内环境酸碱平衡，促进钙吸收，增强体质，提高免疫力，滋阴补肾，补中益气，美白嫩肤，食疗养生等功能，适合各个年龄段所需求的人群饮用。
发明内容
本发明的目的在于提供一种植物饮品的配方及其制备方法，该饮品具有维持人体内环境酸碱平衡，促进钙吸收，增强体质，提高免疫力，滋阴补肾，补中益气，美白嫩肤等功能，适合各个年龄段所需求的人群饮用。
为解决上述技术问题，本发明提供的技术方案为：一种植物饮品的配方及其制备方法，包括如下步骤：
(1)准备原料：枸杞子、益智仁、蜂蜜、酿造食醋、鸡蛋、黄精、葛根、桑椹、龙眼肉、茯苓、水；
(2)将鸡蛋清洗干净晾干，放入酿造食醋中浸泡48小时，取浸泡鸡蛋之后的酿造食醋；
(3)原料浓缩原液的制备：称取原料加至热水中浸煮，浸煮温度在70℃-90℃，直至原料在热水中的浓度至为每升100-200克，得到浸煮水；用250目绢布过滤浸煮水以产生滤液，并在滤液中添加稳定剂，其中加入滤液中的稳定剂的量为每升滤液0.1-5克得到原料浓缩原液；原料包括枸杞子、益智仁、黄精、葛根、桑椹、龙眼肉、茯苓；
(4)混合调配：将枸杞子浓缩原液、益智仁浓缩原液、黄精浓缩原液、葛根浓缩原液、桑椹浓缩原液、龙眼肉浓缩原液、茯苓浓缩原液、蜂蜜和浸泡鸡蛋之后的酿造食醋混合调配均匀后，发酵三天，发酵温度为30-35℃；
(5)脱气：将发酵后所得的饮品在常温0.07MPa-0.09MPa进行真空脱气；
(6)灭菌灌装：灭菌，灌封。
作为改进，所述饮品配方分量比为：枸杞子浓缩原液15％、益智仁浓缩原液15％、黄精浓缩原液10％、葛根浓缩原液10％、桑椹浓缩原液10％、龙眼肉浓缩原液10％、茯苓浓缩原液15％，酿造食醋5％、鸡蛋5％。
作为改进，所述酿造食醋的为九度米醋，PH值为2.3。
本发明具有如下优点：长期饮用本发明饮品，具有维持人体内环境酸碱平衡，促进钙吸收，增强体质，提高免疫力，滋阴补肾，补中益气，美白嫩肤等功能。
具体实施方式
下面对本发明做进一步的详细说明。
本发明在具体实施时，一种植物饮品的配方及其制备方法，包括如下步骤：
(1)准备原料：枸杞子、益智仁、蜂蜜、酿造食醋、鸡蛋、黄精、葛根、桑椹、龙眼肉、茯苓、水；
(2)将鸡蛋清洗干净晾干，放入酿造食醋中浸泡48小时，取浸泡鸡蛋之后的酿造食醋；
(3)原料浓缩原液的制备：称取原料加至热水中浸煮，浸煮温度在70℃-90℃，直至原料在热水中的浓度至为每升100-200克，得到浸煮水；用250目绢布过滤浸煮水以产生滤液，并在滤液中添加稳定剂，其中加入滤液中的稳定剂的量为每升滤液0.1-5克得到原料浓缩原液；原料包括枸杞子、益智仁、黄精、葛根、桑椹、龙眼肉、茯苓；
(4)混合调配：将枸杞子浓缩原液、益智仁浓缩原液、黄精浓缩原液、葛根浓缩原液、桑椹浓缩原液、龙眼肉浓缩原液、茯苓浓缩原液、蜂蜜和浸泡鸡蛋之后的酿造食醋混合调配均匀后，发酵三天，发酵温度为30-35℃；
(5)脱气：将发酵后所得的饮品在常温0.07MPa-0.09MPa进行真空脱气；
(6)灭菌灌装：灭菌，灌封。
所述饮品配方分量比为：枸杞子浓缩原液15％、益智仁浓缩原液15％、黄精浓缩原液10％、葛根浓缩原液10％、桑椹浓缩原液10％、龙眼肉浓缩原液10％、茯苓浓缩原液15％，酿造食醋 5％、鸡蛋5％。
所述酿造食醋的为九度米醋，PH值为2.3。
枸杞子，功能主治为滋肾，润肺，补肝，明目。治肝肾阴亏，腰膝酸软，头晕，目眩，目昏多泪，虚劳咳嗽，消渴，遗精。
益智仁，功能主治脾胃虚寒，呕吐，泄泻，腹中冷痛，口多唾涎，肾虚遗尿，尿频，遗精，白浊。
黄精，功能主治补脾，润肺生津。
葛根，功能主治表证发热，项背强痛，麻疹不透，热病口渴，阴虚消渴，热泻热痢，脾虚泄泻。
桑椹，功能主治眩晕耳鸣、心悸失眠、肠燥便秘。
龙眼肉，功能主治补益心脾，养血安神。用于气血不足，心悸怔忡，健忘失眠，血虚萎黄。
茯苓，功能主治水肿尿少，痰饮眩悸，脾虚食少，便溏泄泻，心神不安，惊悸失眠。
本发明具有维持人体内环境酸碱平衡，促进钙吸收，增强体质，提高免疫力，滋阴补肾，补中益气，美白嫩肤等功能。
以上对本发明及其实施方式进行了描述，这种描述没有限制性，实际的结构并不局限于此。总而言如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的结构方式及实施例，均应属于本发明的保护范围。
Claims (3)
1.一种植物饮品的配方及其制备方法，其特征在于：包括如下步骤：
(1)准备原料：枸杞子、益智仁、蜂蜜、酿造食醋、鸡蛋、黄精、葛根、桑椹、龙眼肉、茯苓、水；
(2)将鸡蛋清洗干净晾干，放入酿造食醋中浸泡48小时，取浸泡鸡蛋之后的酿造食醋；
(3)原料浓缩原液的制备：称取原料加至热水中浸煮，浸煮温度在70℃-90℃，直至原料在热水中的浓度至为每升100-200克，得到浸煮水；用250目绢布过滤浸煮水以产生滤液，并在滤液中添加稳定剂，其中加入滤液中的稳定剂的量为每升滤液0.1-5克得到原料浓缩原液；原料包括枸杞子、益智仁、黄精、葛根、桑椹、龙眼肉、茯苓；
(4)混合调配：将枸杞子浓缩原液、益智仁浓缩原液、黄精浓缩原液、葛根浓缩原液、桑椹浓缩原液、龙眼肉浓缩原液、茯苓浓缩原液、蜂蜜和浸泡鸡蛋之后的酿造食醋混合调配均匀后，发酵三天，发酵温度为30-35℃；
(5)脱气：将发酵后所得的饮品在常温0.07MPa-0.09MPa进行真空脱气；
(6)灭菌灌装：灭菌，灌封。
2.根据权利要求1所述的一种植物饮品的配方及其制备方法，其特征在于：饮品配方分量比为：枸杞子浓缩原液15％-18％、益智仁浓缩原液15％-17％、黄精浓缩原液8％-11％、葛根浓缩原液9％-12％、桑椹浓缩原液10％-12％、龙眼肉浓缩原液10％-12％、茯苓浓缩原液15％-18％，酿造食醋4％-6％、鸡蛋4％-6％。
3.根据权利要求1所述的一种植物饮品的配方及其制备方法，其特征在于：所述酿造食醋的为九度米醋，PH值为2.3。
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