CN103549570A - 枸杞露饮料及其生产工艺 - Google Patents
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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Abstract
本发明公开了一种枸杞露饮料及其生产工艺，所属食品技术领域；本发明枸杞露饮料由以下组份的配方组成：枸杞汁10-30%、结晶果糖10-20%、蜂蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.3%、木糖醇0.3%，余量为纯净水；本发明通过以下工艺制成：制取枸杞汁、配制糖水溶液、配制枸杞露溶液、定容、双联过滤、硅藻土过滤、板式过滤、超高温瞬间杀菌、灌装、二次杀菌；本发明枸杞露饮料口感纯正，含有十余种天然氨基酸，多种维生素，微量元素和矿物质，保持了原生果汁中活性成分的完整性，营养丰富。
Description
所属领域
本发明涉及食品技术领域，尤其涉及一种用饮料的配方及生产工艺。
技术背景
现代医学研究发现枸杞子具有增强机体免疫力（免疫调节功能），抑制肿瘤细胞增长抗氧化、延缓衰老，抗脂肪肝，降低血糖、血脂，降低胆固醇，增强运动耐力、明目等功效。上述功能起重要作用的因子，一般认为与枸杞子中存在的枸杞多糖、β-胡萝卜素、甜菜碱等化学成分有关。
以枸杞子为唯一原料，采用现代生物工程技术，结合现代食品加工工艺，制造纯天然枸杞露饮料。科技含量高，技术先进，配方科学；符合当今“方便、卫生、营养、安全、回归自然”的饮品潮流；产品药食同源，在国际、国内市场上竞争力强。本专利解决了枸杞露饮料的口感问题、沉淀问题等技术难题，为枸杞产业化生产奠定了基础。
发明内容
本发明的目的是公开了一种口感清爽、枸杞味醇厚的枸杞露饮料及其生产工艺。
本发明枸杞露饮料采用了下列技术方案：
由以下组份的配方组成：枸杞汁10-30%、结晶果糖10-20%、蜂蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.3%、木糖醇0.3%,余量为纯净水。
枸杞露饮料生产用水必须是纯净水，硬度必须＜1.0mol/l，PH6.8-7.2；生产枸杞汁所用果实必须为枸杞干果，枸杞汁可溶性固形物＞14%，PH3.8-4.2；否则会影响产品的质量和感官。
本发明枸杞露饮料通过以下生产工艺制成：
a.制取枸杞汁：将洁净的枸杞干果破碎，按比例加入水、抗氧化剂和果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到75-80℃，保温酶解3-12小时；然后过滤出枸杞汁，加水配制出浓度为25%的枸杞汁溶液;
b.配制糖水溶液：将配比为10-20%结晶果糖、0.3%蜂蜜、0.3%木糖醇、余量为纯净水的溶液加热至90℃溶解，过滤得到糖水溶液；
c.配制枸杞露溶液:在糖水溶液中，取配比为10-30%枸杞汁、0.1‰阿斯巴甜加入到糖水溶液中，升温至70-85℃溶解搅拌混匀;再加入0.3%的柠檬酸，搅拌均匀得到枸杞露溶液；
d.定容：检测枸杞露溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞露溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质;
f.硅藻土过滤：
1)在枸杞露溶液中均匀的加入0.8kg粗土，然后用循环泵将溶液打入到
硅藻机内，过滤掉粗土，直到溶液澄清为止；
2)在粗土过滤后的枸杞露溶液中均匀的加入0.8kg细土，然后用循环泵
将溶液打入到硅藻机内，过滤掉细土，直到溶液清澈透亮为止；
g.板式过滤：将硅藻土过滤后的枸杞露溶液通过板式纸板过滤机，过滤掉微量细小杂质，使溶液更加清澈透亮。
h.超高温瞬间杀菌：将过滤好的枸杞露溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒。
i.灌装：将经过超高温瞬间杀菌后的枸杞露溶液打入到高位罐，灌装温度顺达到75-80℃后进行灌装密封;
j.二次杀菌:将灌装后的枸杞露饮料易拉罐放置到90-95℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
本发明枸杞露饮料的有益效果在于饮料口感好，含有十余种天然氨基酸，多种维生素，微量元素和矿物质，保持了原生果汁中活性成分的完整性，营养丰富。
附图说明：
以下结合附图及具体实施例对本发明做进一步说明:
附图1为本发明的生产工艺流程图。
具体实施方式:
本发明枸杞露饮料包含以下组份的配方：枸杞汁10-30%、结晶果糖10-20%、蜂蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.3%、木糖醇0.3%,余量为纯净水。
枸杞露饮料生产用水必须是纯净水，硬度必须＜1.0mol/l，PH6.8-7.2；生产枸杞汁所用果实必须为枸杞干果，枸杞汁可溶性固形物＞14%，PH3.8-4.2；否则会影响产品的质量和感官。
如附图1所示，本发明枸杞露饮料通过以下生产工艺制成：
a.制取枸杞汁：将洁净的枸杞干果破碎，按比例加入水、抗氧化剂和果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到75-80℃，保温酶解3-12小时；然后过滤出枸杞汁，加水配制出浓度为25%的枸杞汁溶液;
b.配制糖水溶液：将配比为10-20%结晶果糖、0.3%蜂蜜、0.3%木糖醇、余量为纯净水的溶液加热至90℃溶解，过滤得到糖水溶液；
c.配制枸杞露溶液:在糖水溶液中，取配比为10-30%枸杞汁、0.1‰阿斯巴甜加入到糖水溶液中，升温至70-85℃溶解搅拌混匀;再加入0.3%的柠檬酸，搅拌均匀得到枸杞露溶液；
d.定容：检测枸杞露溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞露溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质;
f.硅藻土过滤：
1)在枸杞露溶液中均匀的加入0.8kg粗土，然后用循环泵将溶液打入到
硅藻机内，过滤掉粗土，直到溶液澄清为止；
2)在粗土过滤后的枸杞露溶液中均匀的加入0.8kg细土，然后用循环泵
将溶液打入到硅藻机内，过滤掉细土，直到溶液清澈透亮为止；
g.板式过滤：将硅藻土过滤后的枸杞露溶液通过板式纸板过滤机，过滤掉微量细小杂质，使溶液更加清澈透亮。
h.超高温瞬间杀菌：将过滤好的枸杞露溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒。
i.灌装：将经过超高温瞬间杀菌后的枸杞露溶液打入到高位罐，灌装温度顺达到70-85℃后进行灌装密封;
j.二次杀菌:将灌装后的枸杞露饮料易拉罐放置到90-95℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
Claims (5)
1.一种枸杞露饮料，其特征在于由以下组份的配方组成：枸杞汁10-30%、结晶果糖10-20%、蜂蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.3%、木糖醇0.3%,余量为纯净水。
2.一种枸杞露饮料生产工艺，其特征在于包含以下步骤：
a.制取枸杞汁：将洁净的枸杞干果破碎，按比例加入水、抗氧化剂和果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到75-80℃，保温酶解3-12小时；然后过滤出枸杞汁，加水配制出浓度为25%的枸杞汁溶液;
b.配制糖水溶液：将配比为10-20%结晶果糖、0.3%蜂蜜、0.3%木糖醇、余量为纯净水的溶液加热至90℃溶解，过滤得到糖水溶液；
c.配制枸杞露溶液:在糖水溶液中，取配比为10-30%枸杞汁、0.1‰阿斯巴甜加入到糖水溶液中，升温至75-80℃溶解搅拌混匀;再加入0.3%的柠檬酸，搅拌均匀得到枸杞露溶液；
d.定容：检测枸杞露溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞露溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质;
f.硅藻土过滤：
1)在枸杞露溶液中均匀的加入0.8kg粗土，然后用循环泵将溶液打入到
硅藻机内，过滤掉粗土，直到溶液澄清为止；
2)在粗土过滤后的枸杞露溶液中均匀的加入0.8kg细土，然后用循环泵
将溶液打入到硅藻机内，过滤掉细土，直到溶液清澈透亮为止；
g.板式过滤：将硅藻土过滤后的枸杞露溶液通过板式纸板过滤机，过滤掉微量细小杂质，使溶液更加清澈透亮;
h.超高温瞬间杀菌：将过滤好的枸杞露溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒;
i.灌装：将经过超高温瞬间杀菌后的枸杞露溶液打入到高位罐，灌装温度顺达到75-80℃后进行灌装密封;
j.二次杀菌:将灌装后的枸杞露饮料易拉罐放置到90-95℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
3.如权利要求1所述的枸杞露饮料，其特征在于：所用枸杞汁是用枸杞干果制得。
4.如权利要求1所述的枸杞露饮料，其特征在于：所用纯净水，硬度＜1.0mol/l，PH6.8-7.2。
5.如权利要求1所述的枸杞露饮料，其特征在于：枸杞汁可溶性固形物＞14%，PH3.8-4.2。
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