CN103815494A - 一种清热解酒的杨桃复合饮料及其制备方法 - Google Patents
一种清热解酒的杨桃复合饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种清热解酒的杨桃复合饮料及其制备方法，包括以下重量百分比的原料制成：杨桃汁15～27%、荸荠汁20～35%、罗汉果中药液8～15%、柠檬酸0.05～0.15%、稳定剂0.1～0.3%、甜味剂5～12%，余量为水；本发明的清热解酒复合饮料，主要以杨桃汁、荸荠汁和罗汉果中药液为原料，配以稳定剂、柠檬酸、甜味剂，并经杨桃汁制备、荸荠汁制备、调配、均质灌装和灭菌的步骤加工而成，其味道酸甜爽口、饮后有清凉感，具有清热降火、解酒醒酒、止渴的功效；且原料来源广、成本低廉，特别适合推广。
Description
技术领域
本发明涉及饮料加工技术，具体涉及一种清热解酒的杨桃复合饮料及其制备方法。
背景技术
杨桃（Averrhoa carambola Linn）又名五敛子、阳桃等，属酢酱草科。我国是杨桃的原产国之一，已有2000多年栽培历史，主要分布在南部，以广东最多，台湾、广西、福建和海南也有栽培，是华南一大特色的水果。杨桃皮薄、果脆汁多、酸甜可口、芳香清甜，可食率92%以上，具有较高的营养价值，富含胡萝卜素、维生素B1、B2、C，还含有微量的钙、铁、磷等矿物质，是一种营养成分较全面的水果，其风味独特，有助于消化、促进食欲，具有很好的保健价值。据《本草纲目》记载，杨桃具有祛风热、生津止渴、解酒、止血、拔毒生肌等多种功效，是肺、胃有热者最适宜的清热果品。目前，杨桃的加工产品主要为杨桃饮料和杨桃干。而市场上出现各式各样的解酒饮料一般为多种解酒中药制成，俗话说“是药三分毒”，人体饮用多了不利于健康，且其含有中药味，味道上有所欠缺。
荸荠，又名马蹄、水栗、芍、凫茈、乌芋、菩荠、地梨，是莎草科荸荠属一种。荸荠口感甜脆，营养丰富，含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物，可以生吃，也可以用来烹调，可制淀粉，还可作中药。荸荠有止渴、清热、消食、开胃、化痰、益气、明目等功效，其肉质白嫩、醇甜清香、甘美爽口，素有“蔬中之果”的美誉，也是生产饮料的优质原料。将其与杨桃一起制成味道好、营养，又有解酒功效的饮料未见报道。
罗汉果（Siraitia grosvenori）是葫芦科多年生藤本植物，中医以其果实入药，含有罗汉果甜苷、多种氨基酸和维生素等药用成分，主治肺热痰火咳嗽、咽喉炎、扁桃体炎、急性胃炎、便秘等，是中国广西著名特产，且罗汉果健身茶急性毒性试验表明其毒性较小，是很好的清热排毒、解酒降火原料。
发明内容
针对上述的不足，本发明所要解决的技术问题是提供一种不仅味道独特、解酒效果好，而且成本低廉的清热解酒的杨桃复合饮料及其制备方法。
为解决上述问题，本发明通过以下技术方案实现：
一种清热解酒的杨桃复合饮料，包括以下重量百分比的原料制成：杨桃汁15～27%、荸荠汁20～35%、罗汉果中药液8～15%、柠檬酸0.05～0.15%、稳定剂0.1～0.3%、甜味剂5～12%，余量为水。
上述方案中，进一步地，所述罗汉果中药液由罗汉果12～20份、菊花8～15份、葛根花12～30份、陈皮5～10份、金银花3～8份制成，其制备方法为：称取罗汉果、菊花、葛根花、陈皮和金银花，加入3～5倍的水，加热煎煮20～40分钟，过滤，得一次滤液；再向滤渣中加入2～5倍的水，煎煮20～30分钟，过滤，得二次滤液；合并两次滤液，并加入总滤液体积0.1%的食醋，拌匀，即可。
优选地，所述稳定剂为CMC-Na。
上述清热解酒的杨桃复合饮料的制备方法为：
1）杨桃汁制备：挑选7～8成熟、果肉饱满、无腐坏的杨桃果，洗净，切片，去果核，然后按果肉：水=1:1～2的重量比进行破碎，再加入0.02%的Vc和0.15%的食盐拌匀，即制得杨桃浆；向杨桃浆内加入0.01～0.03%的复合果胶酶，混匀，加热至42～50℃，于pH为3.5～4.0的条件下酶解1.5～3h，然后加热至70℃，再过滤，即制得杨桃汁；
2）荸荠汁的制备：挑选无伤烂、霉变的荸荠，用清水浸泡18～30min，再洗净，去芽眼、去皮，然后用0.08～0.15%的亚硫酸钠和0.08～0.15%的柠檬酸混合溶液浸泡15～30min，进行护色；然后加入水，按果肉：水=1:1～2的重量比进行榨汁，过滤，即得；
3）调配：先将稳定剂与甜味剂混匀，加入2～4倍的水，加热至溶解；然后放入柠檬酸，混匀，继续加热至溶解；再加入杨桃汁、荸荠汁和罗汉果中药液，混匀，即得调配料液；
4）均质灌装：将步骤3）的调配料液于18～20MPa，48～60℃下进行均质2～5min，然后在真空度为90～93.3KPa、温度为50～70℃下脱气，再进行灌装；
5）灭菌：将灌装后的饮料于90～98℃的杀菌锅内水浴杀菌12～18min，然后冷却至35～40℃，即制得清热解酒的杨桃复合饮料。
本发明的有益效果为：
本发明的清热解酒复合饮料，主要以杨桃汁、荸荠汁和罗汉果中药液为原料，配以稳定剂、柠檬酸、甜味剂，并经杨桃汁制备、荸荠汁制备、调配、均质灌装和灭菌的步骤加工而成，其味道酸甜爽口、饮后有清凉感，有助于消除醉酒症状，缓解头疼、恶心、呕吐等现象，具有清热降火、解酒醒酒、止渴的功效；且原来来源广、成本低廉，特别适合推广。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明，但不局限于这些实施例。
实施例1
一种清热解酒的杨桃复合饮料，包括以下重量百分比的原料制成：杨桃汁15%、荸荠汁35%、罗汉果中药液8%、柠檬酸0.05%、CMC-Na0.1%、甜味剂5%，余量为水；其中
本实施例中，所述甜味剂为蔗糖；
所述罗汉果中药液由罗汉果12份、菊花8份、葛根花30份、陈皮5份、金银花3份制成，其制备方法为：称取罗汉果、菊花、葛根花、陈皮和金银花，加入5倍的水，加热煎煮40分钟，过滤，得一次滤液；再向滤渣中加入2倍的水，煎煮20分钟，过滤，得二次滤液；合并两次滤液，并加入总滤液体积0.1%的食醋，拌匀，即可。
所述的清热解酒的杨桃复合饮料的制备方法为：
1）杨桃汁制备：挑选7～8成熟、果肉饱满、无腐坏的杨桃果，洗净，切片，去果核，然后按果肉：水=1:1的重量比进行破碎，再加入0.02%的Vc和0.15%的食盐拌匀，即制得杨桃浆；向杨桃浆内加入0.03%的复合果胶酶，混匀，加热至42℃，于pH为3.5的条件下酶解1.5h，然后加热至70℃，再过滤，即制得杨桃汁；
2）荸荠汁的制备：挑选无伤烂、霉变的荸荠，用清水浸泡18min，再洗净，去芽眼、去皮，然后用0.08%的亚硫酸钠和0.08%的柠檬酸混合溶液浸泡15min，进行护色；然后加入水，按果肉：水=1:2的重量比进行榨汁，过滤，即得；
3）调配：先将稳定剂与甜味剂混匀，加入2倍的水，加热至溶解；然后放入柠檬酸，混匀，继续加热至溶解；再加入杨桃汁、荸荠汁和罗汉果中药液，混匀，即得调配料液；
4）均质灌装：将步骤3）的调配料液于18MPa，60℃下进行均质2min，然后在真空度为90KPa、温度为50℃下脱气，再进行灌装；
5）灭菌：将灌装后的饮料于90℃的杀菌锅内水浴杀菌18min，然后冷却至35℃，即制得清热解酒的杨桃复合饮料。
实施例2
一种清热解酒的杨桃复合饮料，包括以下重量百分比的原料制成：杨桃汁27%、荸荠汁20%、罗汉果中药液15%、柠檬酸0.15%、CMC-Na0.3%、甜味剂12%，余量为水；其中
本实施例的甜味剂为甜菊糖；
所述罗汉果中药液由罗汉果20份、菊花15份、葛根花12份、陈皮10份、金银花8份制成，其制备方法为：称取罗汉果、菊花、葛根花、陈皮和金银花，加入5倍的水，加热煎煮20分钟，过滤，得一次滤液；再向滤渣中加入5倍的水，煎煮30分钟，过滤，得二次滤液；合并两次滤液，并加入总滤液体积0.1%的食醋，拌匀，即可。
上述的清热解酒的杨桃复合饮料的制备方法为与实施例1的相同。
实施例3
一种清热解酒的杨桃复合饮料，包括以下重量百分比的原料制成：杨桃汁20%、荸荠汁30%、罗汉果中药液11%、柠檬酸0.1%、CMC-Na0.2%、甜味剂10%，余量为水；其中
本实施例采用的甜味剂为葡萄糖；
所述罗汉果中药液由罗汉果15份、菊花12份、葛根花25份、陈皮7份、金银花5份制成，其制备方法为：称取罗汉果、菊花、葛根花、陈皮和金银花，加入3倍的水，加热煎煮30分钟，过滤，得一次滤液；再向滤渣中加入4倍的水，煎煮25分钟，过滤，得二次滤液；合并两次滤液，并加入总滤液体积0.1%的食醋，拌匀，即可。
上述的清热解酒的杨桃复合饮料的制备方法为：
1）杨桃汁制备：挑选7～8成熟、果肉饱满、无腐坏的杨桃果，洗净，切片，去果核，然后按果肉：水=1:2的重量比进行破碎，再加入0.02%的Vc和0.15%的食盐拌匀，即制得杨桃浆；向杨桃浆内加入0.01%的复合果胶酶，混匀，加热至50℃，于pH为4.0的条件下酶解3h，然后加热至70℃，再过滤，即制得杨桃汁；
2）荸荠汁的制备：挑选无伤烂、霉变的荸荠，用清水浸泡30min，再洗净，去芽眼、去皮，然后用0.15%的亚硫酸钠和0.15%的柠檬酸混合溶液浸泡30min，进行护色；然后加入水，按果肉：水=1:1的重量比进行榨汁，过滤，即得；
3）调配：先将稳定剂与甜味剂混匀，加入4倍的水，加热至溶解；然后放入柠檬酸，混匀，继续加热至溶解；再加入杨桃汁、荸荠汁和罗汉果中药液，混匀，即得调配料液；
4）均质灌装：将步骤3）的调配料液于20MPa，48℃下进行均质5min，然后在真空度为93.3KPa、温度为70℃下脱气，再进行灌装；
5）灭菌：将灌装后的饮料于98℃的杀菌锅内水浴杀菌12min，然后冷却至40℃，即制得清热解酒的杨桃复合饮料。
Claims (4)
1.一种清热解酒的杨桃复合饮料，其特征在于，包括以下重量百分比的原料制成：杨桃汁15～27%、荸荠汁20～35%、罗汉果中药液8～15%、柠檬酸0.05～0.15%、稳定剂0.1～0.3%、甜味剂5～12%，余量为水。
2.根据权利要求1所述的清热解酒的杨桃复合饮料，其特征在于：所述罗汉果中药液由罗汉果12～20份、菊花8～15份、葛根花12～30份、陈皮5～10份、金银花3～8份制成，其制备方法为：称取罗汉果、菊花、葛根花、陈皮和金银花，加入3～5倍的水，加热煎煮20～40分钟，过滤，得一次滤液；再向滤渣中加入2～5倍的水，煎煮20～30分钟，过滤，得二次滤液；合并两次滤液，并加入总滤液体积0.1%的食醋，拌匀，即可。
3.根据权利要求1所述的清热解酒的杨桃复合饮料，其特征在于：所述稳定剂为CMC-Na。
4.根据权利要求1所述的清热解酒的杨桃复合饮料的制备方法为：
1）杨桃汁制备：挑选7～8成熟、果肉饱满、无腐坏的杨桃果，洗净，切片，去果核，然后按果肉：水=1:1～2的重量比进行破碎，再加入0.02%的Vc和0.15%的食盐拌匀，即制得杨桃浆；向杨桃浆内加入0.01～0.03%的复合果胶酶，混匀，加热至42～50℃，于pH为3.5～4.0的条件下酶解1.5～3h，然后加热至70℃，再过滤，即制得杨桃汁；
2）荸荠汁的制备：挑选无伤烂、霉变的荸荠，用清水浸泡18～30min，再洗净，去芽眼、去皮，然后用0.08～0.15%的亚硫酸钠和0.08～0.15%的柠檬酸混合溶液浸泡15～30min，进行护色；然后加入水，按果肉：水=1:1～2的重量比进行榨汁，过滤，即得；
3）调配：先将稳定剂与甜味剂混匀，加入2～4倍的水，加热至溶解；然后放入柠檬酸，混匀，继续加热至溶解；再加入杨桃汁、荸荠汁和罗汉果中药液，混匀，即得调配料液；
4）均质灌装：将步骤3）的调配料液于18～20MPa，48～60℃下进行均质2～5min，然后在真空度为90～93.3KPa、温度为50～70℃下脱气，再进行灌装；
5）灭菌：将灌装后的饮料于90～98℃的杀菌锅内水浴杀菌12～18min，然后冷却至35～40℃，即制得清热解酒的杨桃复合饮料。
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