CN105054165A - 一种槐米清凉解暑饮料及其制备方法 - Google Patents
一种槐米清凉解暑饮料及其制备方法 Download PDFInfo
- Publication number
- CN105054165A CN105054165A CN201510421219.3A CN201510421219A CN105054165A CN 105054165 A CN105054165 A CN 105054165A CN 201510421219 A CN201510421219 A CN 201510421219A CN 105054165 A CN105054165 A CN 105054165A
- Authority
- CN
- China
- Prior art keywords
- water
- bud
- sophora bud
- extract
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000219784 Sophora Species 0.000 title claims abstract description 102
- 235000013361 beverage Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 43
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 43
- 235000009165 saligot Nutrition 0.000 claims abstract description 43
- 240000001085 Trapa natans Species 0.000 claims abstract description 13
- 238000001556 precipitation Methods 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 58
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 52
- 244000025254 Cannabis sativa Species 0.000 claims description 41
- 241001598107 Imperata Species 0.000 claims description 40
- 238000001816 cooling Methods 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 33
- 241001083492 Trapa Species 0.000 claims description 30
- 206010019345 Heat stroke Diseases 0.000 claims description 28
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 claims description 22
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 claims description 22
- 238000000605 extraction Methods 0.000 claims description 19
- 238000001914 filtration Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000005352 clarification Methods 0.000 claims description 8
- 239000006025 fining agent Substances 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003809 water extraction Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 239000000440 bentonite Substances 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 230000002745 absorbent Effects 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 239000000463 material Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000000295 complement effect Effects 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 241000209504 Poaceae Species 0.000 description 2
- 244000046101 Sophora japonica Species 0.000 description 2
- 235000010586 Sophora japonica Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000020416 water chestnut juice Nutrition 0.000 description 2
- 241001290610 Abildgaardia Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000103152 Eleocharis tuberosa Species 0.000 description 1
- 235000014309 Eleocharis tuberosa Nutrition 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 240000007171 Imperata cylindrica Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000087639 Sophora tomentosa Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- -1 rutin) Chemical compound 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000008130 triterpenoid saponins Chemical class 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种槐米清凉解暑饮料及其制备工艺,属于饮料加工技术领域。该饮料主要由槐米、茅根和荸荠的提取液复配而成。本饮料透明无悬浮物,在室温下贮存6个月,未见变质现象,未出现沉淀,营养丰富、风味佳、口感好、具消暑清热解毒、清凉解渴之功效,味道清甜、爽口、芳香,有沁人心脾的感觉,老少皆宜。
Description
技术领域
本发明属于饮料加工技术领域,具体涉及一种槐米清凉解暑饮料及其制备方法。
背景技术
槐米(SophorajaponicaL)是国槐的花蕾,为常用中药。《本草纲目》记载:槐米味苦平无毒,治五痣、心痛眼赤,治皮肤风及肠风泻血、赤白痢。《神农本草经》将其列为上品,味苦,微寒,具有凉血止血,清肝泻火等功效。现代药理学分析表明:槐米还有多种有效成分,如芸香甙(即芦丁)、三萜皂甙、丙素(甾醇类化合物)、绿色素、挥发油及维生素等物质,具有抗癌防癌、镇痛、抗菌、抗病毒、抗氧化等多种活性,也有清热解毒、软化血管、消炎等有良好的作用,对人体无毒、无害、无致癌、致畸、致突变作用。
荸荠(Eleocharistuberosa),又名马蹄,是莎草科植物荸荠的可食块茎。荸荠含水率高,口感清脆;荸荠汁中碳水化合物、蛋白质、钙、磷、维生素C含量丰富,具有清热化痰等功效。荸荠含纤维素较少,易榨汁;脂类物质少、矿物质丰富,非常适宜用作饮料原料。荸荠加工成饮料,既能起到解渴、防暑的作用,又有清热解烦,祛痰消积、降血压等作用。但是,由于荸荠的提取汁中通常含有淀粉、糊精、蛋白质等不稳定性物质,不易澄清,严重影响了加工后成品的外观和稳定性。
茅根,禾本科多年生草本植物白茅(Gramineae)的根茎,又名甜草根、寒草根等。茅根味甜,性寒,对咳血、吐血、尿血、尿路感染、肾炎、水肿、口舌生疮有一定疗效,是福建、广东、江西一带居民制作清热解毒凉茶的常用材料之一。
目前,同时选取槐米、荸荠、茅根三种原料配伍来制备清凉解暑饮料尚未见报道。
发明内容
针对背景技术中存在的技术问题,本发明的目的在于提供一种槐米清凉解暑饮料及其制备工艺。
本发明所采用的技术方案如下:
一种槐米清凉解暑饮料,其特征在于该饮料主要由槐米、茅根和荸荠的提取液复配而成。
一种槐米清凉解暑饮料,其特征在于该饮料配方为:在每1000mL饮料中,含有槐米提取液200-300mL;荸荠提取液40-60mL;茅根提取液40-60mL,余量为水;优选为槐米提取液250mL;荸荠提取液50mL;茅根提取液50mL,余量为水;
所述的一种槐米清凉解暑饮料,其特征在于:所述槐米提取液的制备方法如下:
1)槐米原料选择:选择国槐花穗未开时的花蕾,要求外观籽粒饱满;晾晒后从花蕾上剥离槐米,用直径为2毫米左右的筛子过筛,得到颗粒饱满的槐米;
2)冷水浸泡:将筛选后的槐米用自来水清洗干净后在阴凉处沥干水分,在不锈钢桶按每1克槐米加8mL纯净水的比例加入纯净水,浸泡4h;
3)热水浸提:将经过冷水浸泡的槐米和水一起转移到不锈钢锅中,加热,在50-70℃下浸提2h;优选为60℃;
4)压榨、过滤:将经热水浸提后的槐米和浸提水,一起加入榨汁机,将榨汁后所得汁液在过滤机中过滤,得第一次滤液;在过滤所得残渣中加入5倍纯净水,再次压榨取汁,得到第二次滤液;将两次滤液合并,得到槐米粗提汁液;
5)槐米粗提汁液的酶解:在槐米粗提汁液中加入固定化酶制剂进行酶解,酶解置于恒温水浴摇床中,水浴温度控制45-50℃,酶解90min,得到酶解液;所述的固定化酶制剂由果胶酶和淀粉酶构成,添加量为每100g槐米粗提汁液中,分别加入果胶酶0.3克,淀粉酶0.2克;
6)澄清过滤:待酶解液温度降低至25℃以下时,加入澄清剂处理60min;弃掉沉淀和残渣,收集上清液,并将上清液用二层纱布过滤,得到澄清透明的槐米提取液;
所述澄清剂为明胶和膨润土,加入量为每1L槐米酶解液中分别加入明胶0.15g,膨润土0.8g。
所述的一种槐米清凉解暑饮料,其特征在于:所述荸荠提取液的制备方法如下:
1)将荸荠用自来水洗净,去皮,迅速放入清水中;
2)将去皮的荸荠切片,按每1g荸荠加4mL的比例加入纯净水,放入榨汁机中压榨取汁,汁液用2层医用纱布过滤得荸荠提取液。
所述的一种槐米清凉解暑饮料,其特征在于:所述茅根提取液的制备方法如下:
1)原料选择:选择无霉烂变质、乳白色鲜嫩茅根;
2)去衣、清洗、切断:将分选后的茅根去衣洗净,切断成2-3cm长度;
3)煮汁、浸提、过滤:将切好的茅根放入蒸煮锅中,加水15倍,煮沸后在90℃下浸提30min,然后压榨取汁,澄清,用2层医用纱布过滤得茅根提取液。
一种槐米清凉解暑饮料的制备方法,其特征在于包括如下步骤:
1)复配:按体积份数加入如下组分:槐米提取液200-300份;荸荠提取液40-60份;茅根提取液40-60份加入调配缸,搅拌均匀后,加入软化无菌水至1000份,搅拌均匀后在4℃静置12h,得到混合液;优选为:每1000份混合液中槐米提取液为250份;荸荠提取液50份;茅根提取液50份;
2)过滤、均质、脱气:将混合液先用2层药用纱布过滤,过滤后的清液再采用层叠式板框过滤器过滤,过滤后的清液注入冷热缸,逐步升温至60℃后进行均质处理,均质压力为15-30MPa,均质处理后将料液打入真空脱气机,在真空度0.098MPa条件下进行真空脱气,得到符合饮料;
3)杀菌、灌装、封罐:脱气后的复合饮料,用泵打入高温瞬时灭菌器95-100℃、15-30s进行杀菌后趁热灌装入洗净并消毒过的玻璃瓶,真空封罐;
4)分段冷却法冷却:在90℃环境中停留20分钟,转入70℃环境中停留20分钟,再转入50℃环境中停留10分钟,最后到室温下存放,得到槐米清凉解暑饮料成品。
上述的一种槐米清凉解暑饮料,具有如下有益效果:(1)槐米、茅根、荸荠汁加工中,将原料的有效成分尽可能抽出,有效地保留原料的风味和营养成分。(2)荸荠和茅根提取液的复合促进了饮料的稳定性:荸荠提取汁中含淀粉、糊精、蛋白质等不稳定性物质,不易澄清,加入了茅根汁、因为茅根汁中含有少量多酚物质,多酚物质与可溶性蛋白结合生成不溶性絮状络合物、网罗饮料中的悬浮微粒一起下沉,从而促进了饮料的澄清。(3)本提取工艺有效地保留了原料的风味、营养成分和保健功能。如槐米提取液中包括含有19种氨基酸,包括各种人体必需氨基酸。(4)在槐米提取液中加入了酶,有效水解了蛋白成分,促进了混合饮料的澄清。(5)本饮料色泽呈黄绿色,透明无悬浮物,在室温下贮存6个月,未见变质现象,未出现沉淀。(6)本饮料营养丰富、风味佳、口感好、具消暑清热解毒、清凉解渴之功效,未添加任何人工色素和香精,味道清甜、爽口、芳香,有沁人心脾的感觉,老少皆宜。本发明得到一种清凉祛暑的饮料,色泽明亮、风味独特、口感清凉、营养丰富,为槐米资源的进一步深加工开辟了一条新途径。
具体实施方式
实施例1槐米提取液的制备
(1)槐米原料选择:
a:适时采摘:选择国槐花穗未开时的花蕾,要求外观籽粒饱满,用不锈钢剪刀采摘;
b:晴天摊晾:将采摘下的花蕾去除杂枝、杂叶后,把花蕾摊放在干净的棉布上,在烈日下暴晒至花蕾脱水,然后用手工从花蕾上剥离槐米;
c:筛选:先将槐米置于机械振动筛上,振动2分钟,以去除颗粒较小、较轻的槐米及树叶等杂物;然后再用直径为2毫米左右的筛子过筛,得到颗粒饱满优质槐米;
d:清洗:将筛选后的槐米置于不锈钢桶中,用自来水冲洗3遍后,加水使槐米漂浮在水面,取出上层槐米,去掉下层杂质,再用自来水清洗2遍。
(2)冷水浸泡:将洗净后的槐米在阴凉处沥干水分,在不锈钢桶按每1克槐米加8mL纯净水的比例加入纯净水,浸泡4h;
(3)热水浸提:将经过冷水浸泡的槐米和水一起转移到不锈钢锅中,加热,使浸泡槐米的纯净水的温度控制在60℃左右,保持温度,浸泡2h。
(4)压榨、过滤:将经热水浸提后的槐米和浸提水,一起加入榨汁机,将榨汁后所得汁液在过滤机中过滤,得第一次滤液;在过滤所得残渣中加入5倍纯净水(即每克残渣加入5mL纯净水),再次压榨取汁,得到第二次滤液;将两次滤液合并,得到槐米粗提汁液。
(5)槐米粗提汁液的酶解:为促进槐米汁液中果胶和淀粉的分解,在槐米粗提汁液中加入固定化酶制剂进行酶解,加入如下两种固定化酶制剂:
果胶酶:添加量为0.3%(即每100克槐米粗提汁液中,加入果胶酶0.3克);
淀粉酶:添加量为0.2%(即每100克槐米粗提汁液中,加入淀粉酶0.2克)。
将添加了上述两种酶的槐米粗提汁液,置于恒温水浴摇床中,水浴温度控制45-50℃,酶解90min,酶解时间到,将固定化酶从槐米汁液中取出,得到酶解液。
(6)澄清过滤:待酶解液温度降低至25℃以下时,同时加入两种澄清剂加入澄清剂处理60min。澄清剂的种类和用量是:明胶0.15g/L(即每L槐米粗提汁酶解液中,加入明胶0.15克),膨润土0.8g/L(即每L槐米粗提汁酶解液中,加入膨润土0.8克)。
澄清剂处理60min后,弃掉沉淀和残渣,收集上清液,并将上清液用二层纱布过滤,得到澄清透明的槐米提取液。
实施例2荸荠提取液的制备
(1)将荸荠用自来水洗净,去皮,迅速放入清水中;
(2)将去皮的切片,按每1克荸荠加4mL纯净水的比例加入纯净水,放入榨汁机中压榨取汁,用2层医用纱布过滤得荸荠提取液。
实施例3茅根提取液的制备1
(1)原料选择:选择无霉烂变质、乳白色鲜嫩茅根为宜。
(2)去衣、清洗、切断:将分选后的茅根去衣洗净,切断成2-3cm长度。
(3)煮汁、浸提、过滤:将切好的茅根放入蒸煮锅中,加水15倍,煮沸后保温浸提(90℃,30min),然后压榨取汁,澄清,用2层医用纱布过滤得茅根清汁。
实施例4槐米清凉解暑饮料的制备
(1)调配:分别取槐米提取液250mL、茅根提取液50mL、荸荠提取液50mL加入调配缸,开动搅拌器,搅拌均匀后,用软化无菌水补足至1000mL,搅拌均匀后静置。槐米提取液、茅根提取液、荸荠提取液的制备方法同实施例1-3。
(2)过滤:在冷藏条件下(4℃)静置12h,先用2层药用纱布过滤,过滤后的清液再采用“层叠式板框过滤器”过滤,过滤后的清液注入冷热缸,逐步升温至60℃左右进行下一道工序。
(3)均质、脱气:在料液温度60℃左右立即进行均质处理,均质压力为,15-30MPa,均质处理后立即将料液打入真空脱气机,在真空度0.098MPa条件下进行真空脱气。
(4)杀菌、灌装、封罐:脱气后的复合饮料,立即用泵打入高温瞬时灭菌器95-100℃、15-30s进行杀菌后趁热灌装入洗净并消毒过的玻璃瓶,真空封罐。
(5)采用分段冷却法快速冷却,尽量减少因高温造成的澄清汁饮料颜色、风味及维生素的损失。分段冷却法:即在90℃环境中停留20分钟,转入70℃环境中停留20分钟,再转入50℃环境中停留10分钟,最后到室温下存放。
灌装后温度高,分段冷却既可以保持一定温度继续杀菌(有二次杀菌的功能)对物料的杀菌效果会更好。
(6)检验、贴标、喷码、入库:经过检验合格的产品进行贴标喷码装箱入库。
(7)感官、理化指标
a:感官指标
色泽——淡绿色,均匀一致
滋味和气味——滋味,气味纯正,无异味,具有槐米,茅根,荸荠特有的混合协调,甜润爽口;口感清爽无异味
滋味:酸甜可口
香气——淡雅、清香,具有国槐花蕾特有的淡淡香味
组织状态——清晰透明,无悬浮物和肉眼可见沉淀杂质
组织形态:清澈透明,无任何沉淀物及悬浮物,久置后,亦无沉淀产生
b:理化指标
槐米、茅根、荸荠复合原汁含量≥30%
可溶性固形物含量(20℃折光计)≥8.5%
总酸(以柠檬酸计)0.10%-0.15%
pH值6.5-7.0
铅(以Pb计)≤0.1mg/L
砷(以As)计≤0.3mg/L
汞(以Hg计)≤0.01mg/L
铜(以Cu计)≤3mg/L
其他重金属含量均符合国家规定的标准
c:微生物指标
细菌总数(个/ml)≤10
大肠菌群(个/mL)≤3
d:产品保质期:常温下保质期6个月。
实施例5槐米清凉解暑饮料的制备2
改变实施例4的步骤(1)中调配组分的配比:分别取槐米提取液200mL、茅根提取液40mL、荸荠提取液60mL加入调配缸,开动搅拌器,搅拌均匀后,用软化无菌水补足至1000mL,搅拌均匀后静置。其它步骤同实施例4。
实施例6槐米清凉解暑饮料的制备3
改变实施例4的步骤(1)中调配组分的配比:分别取槐米提取液300mL、茅根提取液60mL、荸荠提取液50mL加入调配缸,开动搅拌器,搅拌均匀后,用软化无菌水补足至1000mL,搅拌均匀后静置。其它步骤同实施例4。
实施例7槐米清凉解暑饮料的制备4
改变实施例4的步骤(1)中调配组分的配比:分别取槐米提取液250mL、茅根提取液60mL、荸荠提取液40mL加入调配缸,开动搅拌器,搅拌均匀后,用软化无菌水补足至1000mL,搅拌均匀后静置。其它步骤同实施例4。
实施例8槐米热水浸提试验
表1槐米在不同温度水中加热、浸提的感官评价结果
温度 | 浸提液颜色 | 浸提液香味 | 浸提液中沉淀 |
60℃ | 汁液呈绿色 | 槐米清香 | 槐米过滤后几乎无沉淀 |
70℃ | 汁液绿中带黄 | 槐米清香变淡 | 槐米过滤后,呈现浑浊 |
80℃ | 汁液黄色 | 过多芬芳成分挥发后,呈现熬制味 | 槐米过滤后,部分槐米被煮烂导致槐米内容物残留 |
90℃ | 汁液黄褐色 | 熬制味道突出,不清新 | 槐米过滤后,部分槐米被煮烂导致槐米内容物残留,且有不溶性沉淀 |
Claims (10)
1.一种槐米清凉解暑饮料,其特征在于该饮料主要由槐米、茅根和荸荠的提取液复配而成。
2.一种槐米清凉解暑饮料,其特征在于该饮料配方为:在每1000mL饮料中,含有槐米提取液200-300mL;荸荠提取液40-60mL;茅根提取液40-60mL,余量为水。
3.根据权利要求2所述的一种槐米清凉解暑饮料,其特征在于:所述槐米提取液的制备方法如下:
1)槐米原料选择:选择国槐花穗未开时的花蕾,要求外观籽粒饱满;晾晒后从花蕾上剥离槐米,用直径为2毫米左右的筛子过筛,得到颗粒饱满的槐米;
2)冷水浸泡:将筛选后的槐米用自来水清洗干净后在阴凉处沥干水分,在不锈钢桶按每1克槐米加8mL纯净水的比例加入纯净水,浸泡4h;
3)热水浸提:将经过冷水浸泡的槐米和水一起转移到不锈钢锅中,加热,在50-70℃下浸提2h;
4)压榨、过滤:将经热水浸提后的槐米和浸提水,一起加入榨汁机,将榨汁后所得汁液在过滤机中过滤,得第一次滤液;在过滤所得残渣中加入5倍纯净水,再次压榨取汁,得到第二次滤液;将两次滤液合并,得到槐米粗提汁液;
5)槐米粗提汁液的酶解:在槐米粗提汁液中加入固定化酶制剂进行酶解,酶解置于恒温水浴摇床中,水浴温度控制45-50℃,酶解90min,得到酶解液;
6)澄清过滤:待酶解液温度降低至25℃以下时,加入澄清剂处理60min;弃掉沉淀和残渣,收集上清液,并将上清液用二层纱布过滤,得到澄清透明的槐米提取液;
所述澄清剂为明胶和膨润土,加入量为每1L槐米酶解液中分别加入明胶0.15g,膨润土0.8g。
4.根据权利要求2所述的一种槐米清凉解暑饮料,其特征在于:所述荸荠提取液的制备方法如下:
1)将荸荠用自来水洗净,去皮,迅速放入清水中;
2)将去皮的荸荠切片,按每1g荸荠加4mL的比例加入纯净水,放入榨汁机中压榨取汁,汁液用2层医用纱布过滤得荸荠提取液。
5.根据权利要求2所述的一种槐米清凉解暑饮料,其特征在于:所述茅根提取液的制备方法如下:
1)原料选择:选择无霉烂变质、乳白色鲜嫩茅根;
2)去衣、清洗、切断:将分选后的茅根去衣洗净,切断成2-3cm长度;
3)煮汁、浸提、过滤:将切好的茅根放入蒸煮锅中,加水15倍,煮沸后在90℃下浸提30min,然后压榨取汁,澄清,用2层医用纱布过滤得茅根提取液。
6.根据权利要求2所述的一种槐米清凉解暑饮料,其特征在于该饮料配方为:在每1000mL饮料中,含有槐米提取液250mL;荸荠提取液50mL;茅根提取液50mL,余量为水。
7.根据权利要求3所述的一种槐米清凉解暑饮料,其特征在于:步骤3)浸提温度为60℃。
8.根据权利要求3所述的一种槐米清凉解暑饮料,其特征在于:步骤5)所述的固定化酶制剂由果胶酶和淀粉酶构成,添加量为每100g槐米粗提汁液中,分别加入果胶酶0.3克,淀粉酶0.2克。
9.一种槐米清凉解暑饮料的制备方法,其特征在于包括如下步骤:
1)复配:按体积份数加入如下组分:槐米提取液200-300份;荸荠提取液40-60份;茅根提取液40-60份加入调配缸,搅拌均匀后,加入软化无菌水至1000份,搅拌均匀后在4℃静置12h,得到混合液;
所述槐米提取液按权利要求3所述的方法制备;所述荸荠提取液按权利要求4所述的方法制备;所述茅根提取液按权利要求5所述的方法制备;
2)过滤、均质、脱气:将混合液先用2层药用纱布过滤,过滤后的清液再采用层叠式板框过滤器过滤,过滤后的清液注入冷热缸,逐步升温至60℃后进行均质处理,均质压力为15-30MPa,均质处理后将料液打入真空脱气机,在真空度0.098MPa条件下进行真空脱气,得到符合饮料;
3)杀菌、灌装、封罐:脱气后的复合饮料,用泵打入高温瞬时灭菌器95-100℃、15-30s进行杀菌后趁热灌装入洗净并消毒过的玻璃瓶,真空封罐;
4)分段冷却法冷却:在90℃环境中停留20分钟,转入70℃环境中停留20分钟,再转入50℃环境中停留10分钟,最后到室温下存放,得到槐米清凉解暑饮料成品。
10.根据权利要求9所述的一种槐米清凉解暑饮料的制备方法,其特征在于步骤1)中槐米提取液为250份;荸荠提取液50份;茅根提取液50份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510421219.3A CN105054165A (zh) | 2015-07-17 | 2015-07-17 | 一种槐米清凉解暑饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510421219.3A CN105054165A (zh) | 2015-07-17 | 2015-07-17 | 一种槐米清凉解暑饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105054165A true CN105054165A (zh) | 2015-11-18 |
Family
ID=54483887
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510421219.3A Pending CN105054165A (zh) | 2015-07-17 | 2015-07-17 | 一种槐米清凉解暑饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105054165A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105918753A (zh) * | 2016-05-05 | 2016-09-07 | 华若延 | 一种固体颗粒饮料的制备方法 |
CN107439864A (zh) * | 2017-09-05 | 2017-12-08 | 凯里学院 | 天麻饮料的制备方法及天麻饮料 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1089453A (zh) * | 1993-05-06 | 1994-07-20 | 祝健民 | 复方国槐茶的制造方法 |
CN103099281A (zh) * | 2012-11-14 | 2013-05-15 | 永州锦溁新能源开发有限公司 | 槐米饮料 |
CN103960737A (zh) * | 2014-05-27 | 2014-08-06 | 重庆市中药研究院 | 槐米饮料 |
CN104172368A (zh) * | 2014-07-11 | 2014-12-03 | 陆红梅 | 一种马蹄茅根汁清凉饮料的制作方法 |
-
2015
- 2015-07-17 CN CN201510421219.3A patent/CN105054165A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1089453A (zh) * | 1993-05-06 | 1994-07-20 | 祝健民 | 复方国槐茶的制造方法 |
CN103099281A (zh) * | 2012-11-14 | 2013-05-15 | 永州锦溁新能源开发有限公司 | 槐米饮料 |
CN103960737A (zh) * | 2014-05-27 | 2014-08-06 | 重庆市中药研究院 | 槐米饮料 |
CN104172368A (zh) * | 2014-07-11 | 2014-12-03 | 陆红梅 | 一种马蹄茅根汁清凉饮料的制作方法 |
Non-Patent Citations (2)
Title |
---|
孙蕾等: "槐米及其澄清汁饮料的研制", 《林业科技通讯》 * |
黄发新等: "马蹄茅根汁清凉饮料的研制", 《食品工业》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105918753A (zh) * | 2016-05-05 | 2016-09-07 | 华若延 | 一种固体颗粒饮料的制备方法 |
CN107439864A (zh) * | 2017-09-05 | 2017-12-08 | 凯里学院 | 天麻饮料的制备方法及天麻饮料 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103229849B (zh) | 一种紫苏豆干及其制备方法 | |
CN105410546B (zh) | 富含花青素的复合植物饮料及其制备方法 | |
CN102805399B (zh) | 一种脐橙复合果汁的制备工艺 | |
KR20100018993A (ko) | 무화과엑기스 제조방법 | |
CN103484293A (zh) | 一种余甘子果茶酒及其制作方法 | |
KR101077818B1 (ko) | 미나리액 추출방법 및 이를 이용한 음료 | |
CN105054165A (zh) | 一种槐米清凉解暑饮料及其制备方法 | |
CN108185241A (zh) | 一种百香果与甘蔗的复合饮料及其制备方法 | |
CN108157695A (zh) | 一种具有抗氧化活性的山竹柠檬汁复合饮料及其制备方法 | |
KR101993992B1 (ko) | 단계별 로스팅 공정을 활용한 팥 추출음료 및 이의 제조방법 | |
CN115769882A (zh) | 一种洛神花陈皮浓缩香精及其制备方法 | |
CN108552446A (zh) | 百香果果皮浆液的制备方法和百香果果皮膳食纤维饮料 | |
KR100577069B1 (ko) | 천연꿀차 및 그의 제조방법 | |
CN108294198A (zh) | 一种芒果西番莲菊花混合果汁饮料浓缩液 | |
KR100512449B1 (ko) | 차의 제조방법 | |
CN113439831A (zh) | 一种桃汁花茶复合果冻及其制作工艺 | |
CN113142435A (zh) | 一种香梨柠檬复合型饮料及其制备方法 | |
CN106343109A (zh) | 一种多肽无花果叶保健红茶 | |
KR100378830B1 (ko) | 숙취해소음료 제조방법 | |
CN105176766A (zh) | 一种栀子燕麦茶酒及其制备方法 | |
CN1701696A (zh) | 一种天麻保健面条 | |
KR100596144B1 (ko) | 감초추출액이 함유된 진귤차 및 진귤식초차 | |
KR102422289B1 (ko) | 자소엽 추출물을 함유하는 음료 베이스 조성물 및 그 제조방법 | |
KR102393429B1 (ko) | 식이섬유를 함유하는 매실농축액의 제조방법 및 이에 의해 제조된 매실음료 | |
KR102166296B1 (ko) | 고로쇠 수액으로 추출된 홍삼 추출물 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |