CN103892382A - 一种醋栗饮料的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
本发明公开了一种醋栗饮料的制作方法,以醋栗为主要原料,经过将醋栗打浆、原料叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤制作而成,采用本方法生产的醋栗饮料,既含有醋栗的营养物质,也富含原料叶的活性成分,丰富了成品醋栗饮料的营养,也提高了醋栗及原料叶的经济价值,本方法操作简单、易于掌握,饮料甜美可口、细腻清香,具有软化血管、去皱消斑、降低血脂和血压、补钙和增强人体免疫力、抗癌等作用。
Description
技术领域
本发明涉及一种饮料的制作方法,尤其是涉及一种醋栗饮料的制作方法。
背景技术
醋栗为醋栗科醋栗属落叶灌木醋栗的果实,果实近圆形或椭圆形,成熟时果皮黄绿色,光亮而透明,几条纵行维管束清晰可见,花萼宿存,很像灯笼,故名灯笼果。醋栗性温、味酸。醋栗果实含有人体所需的八种氨基酸及其他共十八种氨基酸,维生素C、B1、B2以及铁、锡、钾、磷、锌等矿物质,每100克鲜果中含有维生素C200毫克,维生素C的含量高出大多数水果几倍甚至上百倍,仅次于猕猴桃位居第二。同时生物黄酮的含量很高,具有软化血管、降低血脂和血压、补钙和增强人体免疫力、抗癌等作用。目前,醋栗大多被当作水果被直接食用,而以醋栗作为原料加工成的饮料,尚未见到相关产品上市。
发明内容
本发明的目的在于充分开醋栗、原料叶的营养资源,提供一种营养丰富、美味爽口、具有降低血脂和血压、补钙和增强人体免疫力等多种保健功效的醋栗饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种醋栗饮料的制作方法,按如下步骤进行:
A、原料处理:选取成熟的醋栗,经清水清洗杂质后,进行打浆,向浆液中加入浆液重量0.6-1%的果胶酶,在40-45℃的环境中酶解2-3小时,得到醋栗浆,直接打浆,减少了营养物质的流失,采用果胶酶酶解,能够分解醋栗组织内的果胶,释放出更多的营养成分;
B、叶提取液:将火棘叶经清洗后,切碎,放入碎叶重量2-4倍的水中煎煮,温度控制为80-90℃,煮制30-40min,煮制后温度冷却至50-55℃时用100-120目筛网过滤,回凉后滤液贮存,滤渣经过同样步骤二次提取后,滤液与第一次滤液充分混合,制得火棘叶提取液;
C、调配:取醋栗浆30-35重量份、火棘叶提取液15-25重量份、木糖醇6-8重量份、高纯果糖浆4-6重量份、风味剂0.1-0.5重量份,柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份,加水至100重量份,搅拌均匀,制成混合液,醋栗本身含糖量低,以木糖醇和高纯果糖浆为甜味剂,适合高血糖等病症人群饮用;
D、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为20-25Mpa,二级均质压力4-6 Mpa,采用二级均质,使成品饮料更加均一、细腻,改善了成品饮料的口感;
E、杀菌:采用超高温瞬间杀菌法,温度130-140℃,时间6-10s,制得醋栗饮料;
F、罐装:将杀菌后的醋栗饮料迅速冷却至30-40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,贴标后常温下贮藏。
有益效果:采用本方法生产的醋栗饮料,既含有醋栗的营养物质,也富含原料叶的活性成分,丰富了成品醋栗饮料的营养,也提高了醋栗及原料叶的经济价值,本方法操作简单、易于掌握,饮料甜美可口、细腻清香,具有软化血管、去皱消斑、降低血脂和血压、补钙和增强人体免疫力、抗癌等作用。
具体实施方式
实施例1:
一种醋栗饮料的制作方法,按如下步骤进行:
A、原料处理:选取成熟的醋栗,经清水清洗杂质后,进行打浆,向10kg浆液中加入0.06kg的果胶酶,在40℃的环境中酶解3小时,得到醋栗浆,直接打浆,减少了营养物质的流失,采用果胶酶酶解,能够分解醋栗组织内的果胶,释放出更多的营养成分;
B、叶提取液:将火棘叶经清洗后,切碎,取5kg碎叶放入10kg的水中煎煮,温度控制为80℃,煮制40min,煮制后温度冷却至50℃时用100目筛网过滤,回凉后滤液贮存,滤渣经过同样步骤二次提取后,滤液与第一次滤液充分混合,制得火棘叶提取液;
C、调配:取3kg的醋栗浆、2.5kg的火棘叶提取液、0.6kg的木糖醇、0.4kg的高纯果糖浆、0.01kg的风味剂、0.03kg的柠檬酸、0.01kg的稳定剂、0.005kg的香精,加水至10kg,搅拌均匀,制成混合液,醋栗本身含糖量低,以木糖醇和高纯果糖浆为甜味剂,适合高血糖等病症人群饮用;
D、均质:将混合液均质处理,温度为60℃,采用二级均质,一级均质压力为25Mpa,二级均质压力4Mpa,采用二级均质,使成品饮料更加均一、细腻,改善了成品饮料的口感;
E、杀菌:采用超高温瞬间杀菌法,温度130℃,时间10s,制得醋栗饮料;
F、罐装:将杀菌后的醋栗饮料迅速冷却至30℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,贴标后常温下贮藏。
实施例2:
一种醋栗饮料的制作方法,按如下步骤进行:
A、原料处理:选取成熟的醋栗、枸骨果,经清水清洗杂质后,取8kg醋栗与2kg枸骨果混合进行打浆,向浆液中0.08kg的果胶酶,在42℃的环境中酶解2.5小时,得到醋栗浆,直接打浆,减少了营养物质的流失,采用果胶酶酶解,能够分解醋栗组织内的果胶,释放出更多的营养成分;
B、叶提取液:将火棘叶、菝葜叶经清洗后切碎,取4kg火棘碎叶和1kg菝葜碎叶放入15kg的水中煎煮,温度控制为85℃,煮制35min,煮制后温度冷却至52℃时用110目筛网过滤,回凉后滤液贮存,滤渣经过同样步骤二次提取后,滤液与第一次滤液充分混合,得到原料叶提取液;
C、调配:取3.3kg的醋栗浆、2kg的原料叶提取液、0.7kg的木糖醇、0.5kg的高纯果糖浆、0.5kg的沙梨汁、0.4kg的黄秋葵汁、0.03kg的风味剂、0.035kg的柠檬酸、0.015kg的稳定剂、0.008kg的香精,加水至10kg,搅拌均匀,制成混合液,醋栗本身含糖量低,以木糖醇和高纯果糖浆为甜味剂,适合高血糖等病症人群饮用;
D、均质:将混合液均质处理,温度为65℃,采用二级均质,一级均质压力为23Mpa,二级均质压力5Mpa,采用二级均质,使成品饮料更加均一、细腻,改善了成品饮料的口感;
E、杀菌:采用超高温瞬间杀菌法,温度135℃,时间8s,制得醋栗饮料;
F、罐装:将杀菌后的醋栗饮料迅速冷却至35℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,贴标后常温下贮藏。
实施例3:
一种醋栗饮料的制作方法,按如下步骤进行:
A、原料处理:选取成熟的醋栗、白英,经清水清洗杂质后,取7kg醋栗与3kg白英混合进行打浆,向浆液中0.1kg的果胶酶,在45℃的环境中酶解2小时,得到醋栗浆,直接打浆,减少了营养物质的流失,采用果胶酶酶解,能够分解醋栗组织内的果胶,释放出更多的营养成分;
B、叶提取液:将火棘叶、算盘子叶经清洗后切碎,取3.5kg火棘碎叶和1.5kg算盘子碎叶放入20kg的水中煎煮,温度控制为90℃,煮制30min,煮制后温度冷却至55℃时用120目筛网过滤,回凉后滤液贮存,滤渣经过同样步骤二次提取后,滤液与第一次滤液充分混合,得到原料叶提取液;
C、调配:取3.5kg的醋栗浆、1.5kg的原料叶提取液、0.8kg的木糖醇、0.6kg的高纯果糖浆、0.3kg的山莓汁、0.2kg的栝楼汁、0.05kg的风味剂、0.04kg的柠檬酸、0.02kg的稳定剂、0.01kg的香精,加水至10kg,搅拌均匀,制成混合液,醋栗本身含糖量低,以木糖醇和高纯果糖浆为甜味剂,适合高血糖等病症人群饮用;
D、均质:将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为20Mpa,二级均质压力6 Mpa,采用二级均质,使成品饮料更加均一、细腻,改善了成品饮料的口感;
E、杀菌:采用超高温瞬间杀菌法,温度140℃,时间6s,制得醋栗饮料;
F、罐装:将杀菌后的醋栗饮料迅速冷却至40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,贴标后常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种醋栗饮料的制作方法,其特征在于,采用以下步骤:
A、原料处理:选取成熟的醋栗,经清水清洗杂质后,进行打浆,向浆液中加入浆液重量0.6-1%的果胶酶,在40-45℃的环境中酶解2-3小时,得到醋栗浆;
B、叶提取液:将火棘叶经清洗后,切碎,放入碎叶重量2-4倍的水中煎煮,温度控制为80-90℃,煮制30-40min,煮制后温度冷却至50-55℃时用100-120目筛网过滤,回凉后滤液贮存,滤渣经过同样步骤二次提取后,滤液与第一次滤液充分混合,制得火棘叶提取液;
C、调配:取醋栗浆30-35重量份、火棘叶提取液15-25重量份、木糖醇6-8重量份、高纯果糖浆4-6重量份、风味剂0.1-0.5重量份,柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份,加水至100重量份,搅拌均匀,制成混合液;
D、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为20-25Mpa,二级均质压力4-6 Mpa;
E、杀菌:采用超高温瞬间杀菌法,温度130-140℃,时间6-10s,制得醋栗饮料;
F、罐装:将杀菌后的醋栗饮料迅速冷却至30-40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,贴标后常温下贮藏。
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