CN102823906A - 一种百香果果肉果汁饮料 - Google Patents
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
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Classifications
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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
- 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
- A23L2/04—Extraction of 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
- A23L2/52—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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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Abstract
本发明公开了一种百香果果肉果汁饮料,该饮料的制备方法是先将成熟的鲜果洗净、晾干、剖开、挖出果肉,进行籽肉分离;将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,得混合果肉果汁;用冷开水对混合果肉果汁进行稀释;在稀释后的混合果肉果汁中加入白砂糖混合均匀,按常规方法杀菌消毒即成。这种饮料以百香果果肉为原料加工而成,既保留了百香果丰富的营养成分,又具有百香果的香味,酸甜可口,而且加工工艺简单,操作容易,成本低,又没有添加任何色素,食用安全。
Description
技术领域
本发明涉及饮料,具体是一种百香果果肉果汁饮料。
背景技术
百香果因含众多水果的香味而得名,其含有菠萝、香蕉、草莓、苹果、酸梅、芒果等165种水果香味,还含有丰富的SOD酶和胡萝卜素,可清除体内自由基,避免有害物质沉积,进而可达到改善皮肤、美容养颜的作用;百香果中还含有丰富维生素C 和维生素E,对于增强身体免疫功能很有帮助,一个百香果维C含量相当于8个橙子或8个苹果,一个百香果维生素E的含量相当于15个橙子或10个苹果;果内含有17种生命必需的氨基酸,每100克百香果中氨基酸的含量达到1.55克,同时含有大量黄酮类成分,能促进新陈代谢,降低胆固醇含量,对于预防心脑血管疾病有很好的食疗效果。
百香果营养丰富,芳香宜人,但酸性比偏高,故食用人群少。为了解决这个问题,目前有将百香果与甜橙、菠萝或芒果等水果一起配制成果汁或速冻果肉,这些产品加工复杂,成本高。
发明内容
本发明的目的是为克服现有技术的不足,而提供一种酸甜可口,工艺简单,制作容易,成本低,且能保留百香果的香味和营养成分的百香果果肉果汁饮料及其制备方法。
实现本发明目的的技术方案是:
一种百香果果肉果汁饮料的制备方法,包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,消毒杀菌,得混合果肉果汁;
(4)用冷却的白开水对步骤(3)的混合果肉果汁进行稀释,白开水的加入量为:混合果肉果汁︰白开水=1︰7-9;
(5)在稀释后的混合果肉果汁中加入白砂糖混合均匀,按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料,白砂糖的加入量按重量份配比为:稀释后的百香果果肉果汁︰白砂糖=90-99︰1。
步骤(4)所述混合果肉果汁与白开水的优选重量份配比为1:8。
步骤(5)所述稀释后的百香果果肉果汁与白砂糖的优选重量份配比为90::1。
本发明的百香果果肉果汁饮料的有益效果是:(1)以百香果果肉为原料加工而成,既保留了百香果丰富的营养成分,又具有百香果的香味,酸甜可口;(2)加工工艺简单,操作容易,成本低;(3)没有添加任何色素,食用安全。
具体实施方式
下面通过实施例对本发明作进一步的阐述,但不是对本发明保护范围的限定。
一种百香果果肉果汁饮料的制备方法,包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,消毒杀菌,得混合果肉果汁;
(4)用冷却的白开水对混合果肉果汁进行稀释,白开水的加入量为:混合果肉果汁︰白开水=1︰8;
(5)在稀释后的百香果混合果肉果汁中加入白砂糖混合均匀,白砂糖的加入量按重量份配比为:稀释后的百香果混合果肉果汁︰白砂糖=90︰1;
(6)按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料。
Claims (4)
1.一种百香果果肉果汁饮料的制备方法,其特征是:包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,得混合果肉果汁;
(4)用冷却的白开水对步骤(3)的混合果肉果汁进行稀释,白开水的加入量为:混合果肉果汁︰白开水=1︰7-9;
(5)在稀释后的混合果肉果汁中加入白砂糖混合均匀,按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料,白砂糖的加入量按重量份配比为:稀释后的百香果果肉果汁︰白砂糖=90-99︰1。
2.根据权利要求1所述的制备方法,其特征是:步骤(4)所述混合果肉果汁与白开水的重量份配比为1:8。
3.根据权利要求1所述的制备方法,其特征是:步骤(5)所述百香果果肉果汁与白砂糖的重量份配比为90::1。
4.用权利要求1-3之一所述制备方法制备的百香果果肉果汁饮料。
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CN103609993A (zh) * | 2013-11-27 | 2014-03-05 | 唐德利 | 一种果香水晶粽的制作方法 |
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CN104957712A (zh) * | 2015-06-23 | 2015-10-07 | 广西南亚热带农业科学研究所 | 一种用于nfc百香果果汁加工工艺 |
CN106721747A (zh) * | 2015-11-24 | 2017-05-31 | 黄冰 | 一种百香果饮料及其制备方法 |
CN106135981A (zh) * | 2016-06-25 | 2016-11-23 | 韶关绿之源包装食品有限公司 | 百香果汁饮料生产工艺 |
CN109170388A (zh) * | 2018-08-10 | 2019-01-11 | 广州华夏职业学院 | 一种百香果黄皮果复合饮料及其制备方法 |
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