CN103549583B - 一种黑枣乌梅饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于饮料食品加工技术领域，具体公开了一种黑枣乌梅饮料及其制备方法。以重量份计，每100份饮料由下述原料制备而成：黑枣40～80份、乌梅5～10份、黄精0.5～2份、枣酪稳定剂0.05～1份、柠檬酸0.05～1份、维生素C 0.01～0.1份、食用香精0.05～0.2份，余量为水。将黑枣、乌梅按比例混合，合并预煮、去核、制浆、过滤，滤液备用；将黄精用水浸泡，预煮、制浆、过滤，滤液备用；将枣酪稳定剂、柠檬酸、维生素C、食用香精分别用水溶解后与上述制备的滤液调配混匀，加水定容，经均质、脱气、杀菌和灌装即得成品。本发明制备的饮料保持黑枣特殊风味、酸甜适度、口感良好。
Description
技术领域
本发明属于饮料食品加工技术领域，具体涉及一种黑枣乌梅饮料及其制备方法。
背景技术
黑枣，学名君迁子，是传统补肾食品“黑五类”之一。黑枣具有丰富的营养价值，如碳水化合物、膳食纤维、脂肪、果胶和蛋白质等、同时还含有丰富的维生素和矿物质，更重要的是黑枣中含有单宁和黄色素等生物活性物质。并且有极强的增强体内免疫力的作用，并对贲门癌、肺癌、吐血有明显的疗效。黑枣含有蛋白质、糖类、有机酸、维生素和磷、钙、铁等营养成分。黑枣性温味甘，具有补肾与养胃功效，有“营养仓库”之称。
目前我国利用黑枣作为主料制作果汁饮料的研究极少，实际上对黑枣产品的开发情况也很少见。专利申请号为201210525793.X的专利将黑枣、红豆汁、柠檬汁、银耳汁、栗子粉、马蹄汁、桂花和黑糖预处理后搅拌混合制作成一种黑枣酱食品，该技术产品为罐头领域，和果汁饮料的工艺截然不同，并且该技术产品加入的辅料比例过大，丧失了黑枣特有的风味，食用时缺少黑枣特有的感官和口感。专利申请号为200510073630.2，200810157616.4的专利研究的是利用黑枣和面粉制作成黑枣保健挂面，黑枣含量过低，不能优先发挥黑枣特有的营养价值。
发明内容
本发明的目的在于提供一种保持黑枣特殊风味、酸甜适度、口感良好的黑枣乌梅饮料，同时提供了该饮料的制备方法。
为实现上述目的，本发明采取的技术方案如下：
一种黑枣乌梅饮料，以重量份计，每100份饮料由下述原料制备而成：黑枣40～80份、乌梅5～10份、黄精0.5～2份、枣酪稳定剂0.05～1份、柠檬酸0.05～1份、维生素C 0.01～0.1份、食用香精0.05～0.2份，余量为水。
较好地，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶10~20份、刺云实胶5~10份、辛葵酸甘油酯10~20份、糯米粉25~75份。
制备方法：
（1）将黑枣、乌梅按比例混合，合并预煮、去核、制浆、过滤，滤液备用；
（2）将黄精用水浸泡，预煮、制浆、过滤，滤液备用；
（3）将枣酪稳定剂用水溶解后，备用；
（4）将柠檬酸用水溶解后，备用；
（5）将维生素C用水溶解后，备用；
（6）将食用香精用水溶解后，备用；
（7）将（1）～（2）制得的滤液、（3）～（6）制得的溶解液调配混匀，加水定容至100份，经均质、脱气、杀菌和灌装即得成品。
黄精和枣酪稳定剂均可用常温水分别进行浸泡或者溶解，但为提高生产效率，步骤（2）和步骤（3）中优选采用70～80℃的热水。
本发明原料中：
黑枣：能补中益气、养胃健脾、养血壮神、润心肺、调营卫、生津液、悦颜色、通九窍、助十二经、解药毒、调和百药。黑枣能提高人体免疫力，并可抑制癌细胞。药理研究发现：经常食用鲜枣的人很少患胆结石：这是因为鲜枣中丰富的维生素C，使体内多余的胆固醇转变为胆汁酸，胆固醇少了，结石形成的概率也就随之减少。黑枣中富含钙和铁，它们对防治骨质疏松产贫血有重要作用：中老年人更年期经常会骨质疏松，正在生长发育高峰的青少年和女性容易发生贫血，大枣对他们会有十分理想的食疗作用，其效果通常是药物不能比拟的；黑枣对病后体虚的人也有良好的滋补作用。
乌梅：营养丰富，低糖高酸，其T值(糖酸比)仅为0.2，是梨的1/70，杏的1/8，比柠檬的T值还低。其次，它具有合理的钙磷比，其Ca/P≈1︰1，是开发儿童和老年保健食品的最佳食物。有助于体内血液酸碱平衡，能降低肝火，帮助脾胃消化，滋养肝脏；含有丰富的有机酸和矿物质以及枸橼酸，能驱除使血管老化的有害物质；还可以促进唾液腺与胃液腺的分泌，所以能生津止渴。
黄精：具有补气养阴、健脾、润肺、益肾功能。用于治疗脾胃虚弱、体倦乏力、口干食少、肺虚燥咳、精血不足、内热消渴等症；对于糖尿病很有疗效。黄精具有降血压、降血糖、降血脂、防止动脉粥样硬化、延缓衰老和抗菌等作用，黄精多糖具有免疫激活作用。用于阴虚肺燥、干咳少痰及肺肾阴虚的劳嗽久咳等；用于脾胃虚弱；既补脾阴，又益脾气，用于肾虚精亏得头晕，腰膝酸软，须发早白及消渴等。
本发明制备的饮料保持黑枣特殊风味、酸甜适度、口感良好，同时具有补中益气、养胃健脾、养血壮神的功效，非常适合于腰膝酸软、体虚乏力、食欲不振等症状的亚健康人群。同时，稳定剂是采用申请人自身技术，产品稳定性好，有效保证产品品质，并且稳定剂中糯米粉的使用也是本技术领域的一大技术突破。
具体实施方式
实施例1
一种黑枣乌梅饮料，100g饮料由下述原料制备而成：黑枣60g、乌梅8g、黄精1g、枣酪稳定剂0.75g、柠檬酸0.07g、维生素C 0.05g、食用香精0.1g，余量为水；其中，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶15份、刺云实胶7.5份、辛葵酸甘油酯15份、糯米粉37.5份；所述食用香精为黑糖香精，采购自杭州杭曼香精有限公司，货号612022。
制备方法：
（1）将清洗过的黑枣、乌梅按比例混合，加入到已经烧开的沸水中合并预煮（煮软为度），去核，制浆，过滤，滤液入调配罐；
（2）将黄精用热水（70～80℃）浸泡，加入到已经烧开的沸水中预煮（煮软为度），制浆，过滤，滤液入调配罐；
（3）将枣酪稳定剂用热水（70～80℃）溶解后，入调配罐；
（4）将柠檬酸用水溶解后打入调配罐；
（5）将维生素C用水溶解后打入调配罐；
（6）将食用香精用水溶解后打入调配罐；
（7）在调配罐中加水，定容，混匀后经均质、脱气、杀菌和灌装得成品。
常温保存，结果表明：本实施例饮料不分层的保质期达到550天。
实施例2
一种黑枣乌梅饮料，100g饮料由下述原料制备而成：黑枣40g、乌梅5g、黄精0.5g、枣酪稳定剂0.5g、柠檬酸0.05g、维生素C 0.01g、食用香精0.05g，余量为水；其中，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶10份、刺云实胶5份、辛葵酸甘油酯10份、糯米粉25份；所述食用香精同实施例1。
制备方法同实施例1。
常温保存，结果表明：本实施例饮料不分层的保质期达到510天。
实施例3
一种黑枣乌梅饮料，100g饮料由下述原料制备而成：黑枣80g、乌梅10g、黄精2g、枣酪稳定剂1g、柠檬酸1g、维生素C 0.1g、食用香精0.2g，余量为水；其中，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶20份、刺云实胶10份、辛葵酸甘油酯20份、糯米粉50份；所述食用香精同实施例1。
制备方法同实施例1。
常温保存，结果表明：本实施例饮料不分层的保质期达到585天。
Claims (3)
1.一种黑枣乌梅饮料，其特征在于以重量份计，每100份饮料由下述原料制备而成：黑枣40～80份、乌梅5～10份、黄精0.5～2份、枣酪稳定剂0.05～1份、柠檬酸0.05～1份、维生素C 0.01～0.1份、食用香精0.05～0.2份，余量为水；所述枣酪稳定剂的组成为：亚麻籽胶10~20份、刺云实胶5~10份、辛葵酸甘油酯10~20份、糯米粉25~75份。
2.一种制备如权利要求1所述的黑枣乌梅饮料的方法，其特征在于步骤如下：
（1）将黑枣、乌梅按比例混合，合并预煮、去核、制浆、过滤，滤液备用；
（2）将黄精用水浸泡，预煮、制浆、过滤，滤液备用；
（3）将枣酪稳定剂用水溶解后，备用；
（4）将柠檬酸用水溶解后，备用；
（5）将维生素C用水溶解后，备用；
（6）将食用香精用水溶解后，备用；
（7）将（1）～（2）制得的滤液、（3）～（6）制得的溶解液调配混匀，加水定容至100份，经均质、脱气、杀菌和灌装即得成品。
3.如权利要求2所述的制备方法，其特征在于：步骤（2）和步骤（3）中所述的水为70～80℃的热水。
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| CN102461812A (zh) * | 2010-11-19 | 2012-05-23 | 张勃 | 一种黑枣保健食品及其制备方法 |
| CN102851190A (zh) * | 2012-08-15 | 2013-01-02 | 黄金洪 | 一种黑色水果保健黄酒及其生产工艺 |
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| CN102461812A (zh) * | 2010-11-19 | 2012-05-23 | 张勃 | 一种黑枣保健食品及其制备方法 |
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