CN103815484A - 冬瓜原汁饮料及其制备方法 - Google Patents
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Abstract
本发明涉及一种冬瓜原汁饮料及其制备方法，其特征在于各组分的重量百分比为：冬瓜原汁：25-31%；蔗糖：2-3%；蜂蜜：1-3%；AK糖：0.01-0.03%；柠檬酸：0.1-0.2%；海藻酸钠：0.1-0.2%；黄原胶：0.06-0.1%；山梨酸钾：0.02-0.04%；蒸馏水：余量；选择新鲜、无虫害、无腐烂损伤的冬瓜，经清洗、切块、烫漂和打浆后，和蔗糖、蜂蜜、AK糖、柠檬酸、海藻酸钠、黄原胶、山梨酸钾进行混合调配，将混合调配好的饮料进行灌装、脱气和杀菌即制成。本发明提供的一种冬瓜原汁饮料及其制备方法，将冬瓜直接打浆制成饮料，最大限度地开发和利用了冬瓜的食用价值，具有工艺方法简单易行，经济效益好的特点。
Description
技术领域：
本发明涉及一种冬瓜原汁饮料及其制备方法，属果蔬类饮用品制备技术领域。
背景技术：
冬瓜别名白瓜、枕瓜等，原产于中国。冬瓜的显著特点是体积大、产量高、水分多、热量低，富含碳水化合物、蛋白质、维生素以及膳食纤维等营养成分。冬瓜耐贮藏运输、耐热性强、肉质洁白、脆爽多汁，是适于现代化农产品加工的良好原料，越来越多地应用于各类新型食品及保健品的加工。
冬瓜的传统加工主要用于制作成蜜饯、果脯等。冬瓜瓜质鲜嫩，含有丰富的微量元素和维生素等营养成分，其所含Ca、Fe等无机盐比西瓜、南瓜丰富，所含VC可与西红柿媲美。冬瓜营养丰富，还含有多种生理活性成分，是典型的高钾低钠蔬菜，而且它还具有利尿、清热、化痰、消肿等功效，对于动脉硬化、冠心病、糖尿病及高血压患者是理想的佳蔬，在医药领域中也有着广泛的用途。
目前，冬瓜的加工利用之一主要是利用冬瓜蓉制作水果味月饼馅料，由于冬瓜蓉只占冬瓜总重量的6%左右，冬瓜在制蓉的过程中90%以上的冬瓜汁不能被利用，造成了极大的浪费，使得冬瓜这一宝贵资源未能得到更深层次的有效开发和利用。因此，深入进行冬瓜综合利用的技术研究，对于全面提升冬瓜的利用价值，促进农民增收具有十分重要的现实意义。
发明内容：
为了克服现有技术的不足，本发明的目的在于提供一种冬瓜原汁饮料及其制备方法，将冬瓜直接打浆制成饮料，最大限度地开发和利用了冬瓜的食用价值，具有工艺方法简单易行，经济效益好的特点。
本发明是通过如下技术方案来实现上述目的的。
本发明所提供的一种冬瓜原汁饮料，其组成为冬瓜原汁、蔗糖、蜂蜜、AK糖、柠檬酸、海藻酸钠、黄原胶、山梨酸钾、蒸馏水；其中各组分的重量百分比为：
所述的蜂蜜为市售的蜂蜜，其浓度为0.5g/mL；
所述的AK糖的中文名称为：安赛蜜；化学名为：6-甲基-1,2,3-氧恶嗪-4-(3H)-酮-2,2-二氧钾盐；化学分子式为：C4H4KNO4S；
所述的柠檬酸为市售食品，化学分子式为：C6H8O7；
所述的海藻酸钠为市售食品，化学分子式为：(C6H7O6Na)n；
所述的黄原胶为市售食品；
所述的山梨酸钾为2,4－己二烯酸钾；化学分子式为：C6H7KO2。
本发明所述的冬瓜原汁饮料的制备方法，包括如下步骤：
（1）冬瓜原汁的制备
选择新鲜、无虫害、无腐烂损伤的冬瓜，用流动水进行清洗，将清洗后的冬瓜去皮、去瓤、切成小块，放入80－90℃的水中烫漂2min；将烫漂后的冬瓜块放入打浆机中打浆；将打浆出的冬瓜汁用滤布进行过滤，得到浑浊的冬瓜原汁；
（2）混合调配
按比例取冬瓜原汁、蔗糖、蜂蜜、AK糖、柠檬酸、海藻酸钠、黄原胶、山梨酸钾、蒸馏水；
先将海藻酸钠和黄原胶用蒸馏水进行溶解，配制成海藻酸钠溶液和黄原胶溶液；然后将蔗糖、蜂蜜、AK糖、柠檬酸、山梨酸钾、海藻酸钠溶液和黄原胶溶液加入到冬瓜原汁中，最后加入剩余的蒸馏水，进行混合搅拌均匀即可；
（3）灌装、脱气、杀菌
将混合调配好的饮料灌装到玻璃瓶中；将灌装好的冬瓜汁饮料放入杀菌锅内进行脱气、杀菌，当中心温度达85℃时，封盖，温度控制在85－95℃保温30min，然后喷淋冷却至常温，吹干后喷码装箱即可。
本发明与现有的技术相比具有如下有益效果：
本发明将冬瓜直接打浆制成饮料，最大限度地开发和利用了冬瓜的食用价值，也为在冬瓜制蓉过程中浪费掉的冬瓜汁找到了一条新的利用途径，既减少了原料的浪费，又解决了因不合理排放而造成的水体富营养化及土壤污染问题；本发明工艺方法简单易行，经济效益好，具有良好的应用前景。
具体实施方式：
下面结合具体实施例，对本发明作进一步说明。
实施例1：
（1）冬瓜原汁的制备
选择新鲜、无虫害、无腐烂损伤的冬瓜，以表皮开始上白粉为宜；用流动水进行清洗，洗去泥沙等杂质；去皮、去瓤，为了避免皮中的绿色素影响饮料的颜色和口感，去皮要彻底，将清洗后的冬瓜先切半，切成条，最后切成2×2㎝的小块，放入80－90℃的水中烫漂2min；将烫漂后的冬瓜块放入打浆机中打浆，在打浆和过滤的过程中应注意，打浆前先用水将机内冲洗干净，然后放入冬瓜块进行打浆，将打浆出的冬瓜原汁用滤布进行过滤，滤去原料中大的颗粒，得到浑浊的冬瓜原汁；
（2）混合调配
本发明以柠檬酸为酸味剂，以蔗糖、蜂蜜、AK糖为组合甜味剂，以海藻酸钠和黄原胶复配为复合稳定剂，以山梨酸钾为防腐剂；
按比例取冬瓜原汁70mL、蜂蜜10mL、蔗糖6.25g、AK糖0.05g、柠檬酸0.25g、海藻酸钠0.25g、黄原胶0.2g、山梨酸钾0.1g、最后以蒸馏水定容到250mL；
先将海藻酸钠和黄原胶用蒸馏水进行溶解，配制成海藻酸钠溶液和黄原胶溶液，其浓度均为0.004g/mL；
然后将蔗糖、蜂蜜、AK糖、柠檬酸、山梨酸钾、海藻酸钠溶液和黄原胶溶液加入到冬瓜原汁中，最后加入剩余的蒸馏水，进行混合搅拌均匀即可；
（3）灌装、脱气、杀菌
将混合调配好的饮料灌装到玻璃瓶中；采用巴氏灭菌法，将灌装好的冬瓜汁饮料放入杀菌锅内进行脱气、杀菌，当中心温度达85℃时，封盖，温度控制在85－95℃保温30min，然后喷淋冷却至常温，吹干后喷码装箱即可。
Claims (7)
1.一种冬瓜原汁饮料，其特征在于其组成为冬瓜原汁、蔗糖、蜂蜜、AK糖、柠檬酸、海藻酸钠、黄原胶、山梨酸钾、蒸馏水；其中各组分的重量百分比为：
2.如权利要求1所述的冬瓜原汁饮料的制备方法，其特征在于包括如下步骤：
（1）冬瓜原汁的制备
选择新鲜、无虫害、无腐烂损伤的冬瓜，用流动水进行清洗，将清洗后的冬瓜去皮、去瓤、切成小块，放入80－90℃的水中烫漂2min；将烫漂后的冬瓜块放入打浆机中打浆；将打浆出的冬瓜汁用滤布进行过滤，得到浑浊的冬瓜原汁；
（2）混合调配
按比例取冬瓜原汁、蔗糖、蜂蜜、AK糖、柠檬酸、海藻酸钠、黄原胶、山梨酸钾、蒸馏水；先将海藻酸钠和黄原胶用蒸馏水进行溶解，配制成海藻酸钠溶液和黄原胶溶液；然后将蔗糖、蜂蜜、AK糖、柠檬酸、山梨酸钾、海藻酸钠溶液和黄原胶溶液加入到冬瓜原汁中，最后加入剩余的蒸馏水，进行混合搅拌均匀即可；
（3）灌装、脱气、杀菌
将混合调配好的饮料灌装到玻璃瓶中；将灌装好的冬瓜汁饮料放入杀菌锅内进行脱气、杀菌，当中心温度达85℃时，封盖，温度控制在85－95℃保温30min，然后喷淋冷却至常温，吹干后喷码装箱即可。
3.根据权利要求1所述的一种冬瓜原汁饮料，其特征在于所述的蜂蜜为市售的蜂蜜，其浓度为0.5g/mL。
4.根据权利要求1所述的一种冬瓜原汁饮料，其特征在于所述的AK糖的中文名称为：安赛蜜；化学名为：6-甲基-1,2,3-氧恶嗪-4-(3H)-酮-2,2-二氧钾盐；化学分子式为：C4H4KNO4S。
5.根据权利要求1所述的一种冬瓜原汁饮料，其特征在于所述的柠檬酸为市售食品，化学分子式为：C6H8O7。
6.根据权利要求1所述的一种冬瓜原汁饮料，其特征在于所述的海藻酸钠为市售食品，化学分子式为：(C6H7O6Na)n。
7.根据权利要求1所述的一种冬瓜原汁饮料，其特征在于所述的山梨酸钾为2,4－己二烯酸钾；化学分子式为：C6H7KO2。
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| CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
| CN105325954A (zh) * | 2015-10-30 | 2016-02-17 | 韩浩 | 一种特色冬瓜脯的制作方法 |
| CN105995264A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种冬瓜纤维饮料的制作方法 |
| CN109170397A (zh) * | 2018-09-21 | 2019-01-11 | 江南大学 | 一种罗汉果饮料的制备方法及产品 |
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