CN104705744A - 一种黑枸杞黑枣葡萄复合饮料的制备方法 - Google Patents
一种黑枸杞黑枣葡萄复合饮料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
本发明公开了一种黑枸杞黑枣葡萄复合饮料的制备方法,包括以下步骤:第一步制备黑枸杞黑枣汁;第二步制备葡萄汁;第三步复配:将黑枸杞黑枣汁与葡萄汁以重量13-15:1的比例混合得到复合汁,每93g复合汁中加入12-14g白砂糖、0.1-0.2g黄原胶进行混合、过滤;第四步超高温瞬时杀菌。本复合饮料具有黑枸杞及黑枣的特殊色泽、具有黑枸杞黑枣及葡萄的特殊口感、风味及营养功效,质地厚实,酸甜适口,具有极高的经济价值,可以广泛适用于各类人群饮用。
Description
技术领域:
本发明涉及复合饮料,具体为一种黑枸杞黑枣葡萄复合饮料的制备方法。
背景技术:
黑枸杞,为茄科,枸杞属。野生黑枸杞味甘、性平,含有丰富的蛋白质、矿物质、微量元素、生物碱、VC、B1、B2、钙、镁、铜、锌、锰、铁、铅、镍、镉、钴、铬、钾、钠等各种营养成分。黑枸杞鲜果经研究测试含油率达到5.54%,总糖的含量为6.9%,总酸的含量为0.73%,黑枸杞含OPC(原花青素)3690mg/100g,原花青素OPC是最有效的天然的自由基清除剂,其功效是维生素C的20倍、VE的50倍。维生素C含量为3.02mg/100g,黑枸杞中维生素B1含量为0.07mg/100g,维生素B2含量为0.02mg/100g,总花色苷的含量达386.9mg/100g,还有研究表明,黑枸杞中锰、锶、硒、锌、铬、铜等微量元素的含量比红枸杞要高。
黑枣学名君迁子,又称野柿子。广泛分布于中国北方地区,主要分为有核和无核两种,主要的品种有大核黑枣、牛奶枣和葡萄黑枣等。黑枣入脾胃经,能补中益气、养血、安神及明目,根据现代药理研究:黑枣含有葡萄糖、果糖、蔗糖、维生素c、核黄素、胡萝卜素、13种氨基酸和36种微量元素等,堪称“天然的综合维生素丸”,对于少女阶段视力保健有极佳的效果。将黑枣醋与新鲜的葡萄汁调和,甘甜好喝,滋润心肺,生津止渴,抗老化,可带动气血循环,减少心血管的淤塞,补血瘦身。
随着社会的进步和人们生活水平的提高,人们在日常饮食中越来越注重饮食的营养保健、防病健体的功效。近年来,黑色食物倍受人们的欢迎,很多商家都打出了黑色养生这一说法。黑枸杞、黑枣都是纯天然食物,具有多种人体所需的丰富的营养成分和保健功效因子,深受大家喜爱,现有黑色食品保健功能饮料市场由于制备工艺不当,不能很好地保证各个原料的营养成分,而且口味怪异,适口性不好,不宜被消费者接受,使得黑色食品的发展受到局限。
发明内容:
本发明的目的是解决现有黑色食品在饮料领域因为制备工艺不当而无法保证各原料营养成分并且适口性差的问题,提供一种黑枸杞黑枣葡萄复合饮料的制备方法。
本发明采取的技术方案为:
一种黑枸杞黑枣葡萄复合饮料的制备方法,包括以下步骤:
第一步制备黑枸杞黑枣汁:将黑枸杞黑枣去杂清洗,按照干重量5:1的比例混合得到黑枸杞黑枣混合物,加入5倍黑枸杞黑枣混合物重量的水,在50℃水浴条件下搅拌50分钟,过滤得到黑枸杞黑枣汁一;将滤渣中继续加入5倍黑枸杞黑枣混合物重量的水,相同条件下搅拌作用30分钟,过滤得到黑枸杞黑枣汁二,将黑枸杞黑枣汁一与黑枸杞黑枣汁二合并得到黑枸杞黑枣汁;
第二步制备葡萄汁:将新鲜无籽露葡萄去杂清洗后榨汁、过滤,过滤后得到葡萄汁;
第三步复配:将黑枸杞黑枣汁与葡萄汁以重量10-12:1的比例混合得到复合汁,每100g复合汁中加入12-14g白砂糖、0.1-0.2g黄原胶混合,混合均匀后过滤、均质;
第四步超高温瞬时灭菌:灭菌温度为121℃,灭菌时间为10秒,灭菌完成后装瓶封口,得到黑枸杞黑枣葡萄复合饮料。
优选的,所述第三步中均质的压力25-30MPa,均质作用两次。
优选的,所述第三步复配中,将黑枸杞黑枣汁与葡萄汁以重量10:1的比例混合得到复合汁,每100g复合汁中加入13g白砂糖、0.1黄原胶进行混合。
优选的,所述第四步中灭菌完成后热灌装温度为85-87℃,将密封好的饮料倒瓶30秒,然后迅速冷却到37-38℃,得到黑枸杞黑枣葡萄复合饮料。
优选的,所述黑枸杞为青海柴达木诺木洪野生黑枸杞。
黑枸杞含有大量的花青素能够很好的抗氧化,消除人体自由基,具有显著的抗衰老、改善睡眠、防止皮肤皱纹的提早生成、补充营养、补肾益精、预防癌症、护肝明目、增进视力、改善循环、增强体质等多种有益功效。
黑枣,学名君迁子,性温味甘,具有补肾与养胃功效,有“营养仓库”之称,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、单宁和黄色素等生物活性物质。
无籽露又称无核白、小蜜蜂,营养价值很高,鲜葡萄中含糖量高达25%以上,含有机酸0.5-1.5%,蛋白质0.1-0.9%,钾、磷、钙、铁等矿物质含量共为3-5%,还含有多种维生素。新鲜葡萄晶莹剔透,翠绿媚人,质美味佳,可鲜吃,晒成葡萄干,也可榨汁,酿酒,是水果中的佳品。葡萄中的糖主要是葡萄糖,能很快的被人体吸收,所以饮用葡萄汁,可很快使低血糖症状缓解;葡萄对阻止血栓形成、降低人体血清胆固醇、降低血小板的凝聚力有一定作用;葡萄中含的类黄酮是一种强力抗氧化剂,可清除体内自由基,可抗疲劳,抗衰老;葡萄中含有一种抗癌微量元素,可以防止健康细胞癌变,阻止癌细胞扩散。
本发明优点为:
1.本复合饮料具有黑枸杞及黑枣的特殊色泽,质地厚实,酸甜适口,具有黑枸杞黑枣及葡萄的特殊口感、风味及营养功效,具有极高的经济价值,可以广泛适用于各类人群饮用。
2.本发明将黑枸杞、黑枣及葡萄中对人体起保健作用的有效成分转移到饮料中,营养丰富,具有抗衰老、改善睡眠、防止皮肤皱纹的提早生成、补充营养、补肾益精、预防癌症、护肝明目、增进视力、改善循环、增强体质等多种有益功效。
3.本发明解决了现有黑色食品在饮料领域因为制备工艺不当而无法保证各原料营养成分且适口性差的问题,可以广泛适用于各类人群饮用,具有极高的经济价值。
具体实施方式:
实施例一
一种黑枸杞黑枣葡萄复合饮料的制备方法,包括以下步骤:
第一步制备黑枸杞黑枣汁:将黑枸杞黑枣去杂清洗,按照干重量5:1的比例混合得到黑枸杞黑枣混合物,加入5倍黑枸杞黑枣混合物重量的水,在50℃水浴条件下搅拌50分钟,过滤得到黑枸杞黑枣汁一;将滤渣中继续加入5倍黑枸杞黑枣混合物重量的水,相同条件下搅拌作用30分钟,过滤得到黑枸杞黑枣汁二,将黑枸杞黑枣汁一与黑枸杞黑枣汁二合并得到黑枸杞黑枣汁;
第二步制备葡萄汁:将新鲜无籽露葡萄去杂清洗后榨汁、过滤,过滤后得到葡萄汁;
第三步复配:将黑枸杞黑枣汁与葡萄汁以重量10:1的比例混合得到复合汁,每100g复合汁中加入12g白砂糖、0.1黄原胶混合,混合均匀后过滤、25MPa压力下均质2次;
第四步超高温瞬时灭菌:灭菌温度为121℃,灭菌时间为10秒,灭菌完成后热灌装温度为85℃,将密封好的饮料倒瓶30秒,然后迅速冷却到37-38℃,得到黑枸杞黑枣葡萄复合饮料。
实施例二
一种黑枸杞黑枣葡萄复合饮料的制备方法,包括以下步骤:
第一步制备黑枸杞黑枣汁:将黑枸杞黑枣去杂清洗,按照干重量5:1的比例混合得到黑枸杞黑枣混合物,加入5倍黑枸杞黑枣混合物重量的水,在50℃水浴条件下搅拌50分钟,过滤得到黑枸杞黑枣汁一;将滤渣中继续加入5倍黑枸杞黑枣混合物重量的水,相同条件下搅拌作用30分钟,过滤得到黑枸杞黑枣汁二,将黑枸杞黑枣汁一与黑枸杞黑枣汁二合并得到黑枸杞黑枣汁;
第二步制备葡萄汁:将新鲜无籽露葡萄去杂清洗后榨汁、过滤,过滤后得到葡萄汁;
第三步复配:将黑枸杞黑枣汁与葡萄汁以重量12:1的比例混合得到复合汁,每100g复合汁中加入14g白砂糖、0.2g黄原胶混合,混合均匀后过滤、30MPa压力下均质2次;
第四步超高温瞬时灭菌:灭菌温度为121℃,灭菌时间为10秒,灭菌完成后热灌装温度为85-87℃,将密封好的饮料倒瓶30秒,然后迅速冷却到37-38℃,得到黑枸杞黑枣葡萄复合饮料。
实施例三
一种黑枸杞黑枣葡萄复合饮料的制备方法,包括以下步骤:
第一步制备黑枸杞黑枣汁:将黑枸杞黑枣去杂清洗,按照干重量5:1的比例混合得到黑枸杞黑枣混合物,加入5倍黑枸杞黑枣混合物重量的水,在50℃水浴条件下搅拌50分钟,过滤得到黑枸杞黑枣汁一;将滤渣中继续加入5倍黑枸杞黑枣混合物重量的水,相同条件下搅拌作用30分钟,过滤得到黑枸杞黑枣汁二,将黑枸杞黑枣汁一与黑枸杞黑枣汁二合并得到黑枸杞黑枣汁;
第二步制备葡萄汁:将新鲜无籽露葡萄去杂清洗后榨汁、过滤,过滤后得到葡萄汁;
第三步复配:将黑枸杞黑枣汁与葡萄汁以重量11:1的比例混合得到复合汁,每100g复合汁中加入13g白砂糖、0.15g黄原胶混合,混合均匀后过滤、28MPa压力下均质作用2次;
第四步超高温瞬时灭菌:灭菌温度为121℃,灭菌时间为10秒,灭菌完成后热灌装温度为85-87℃,将密封好的饮料倒瓶30秒,然后迅速冷却到37-38℃,得到黑枸杞黑枣葡萄复合饮料。
第四步超高温瞬时灭菌:灭菌温度为121℃,灭菌时间为10秒,灭菌完成后热灌装温度为85-87℃,将密封好的饮料倒瓶30秒,然后迅速冷却到37-38℃,得到黑枸杞黑枣葡萄复合饮料。
本发明实施例制备方法生产得到的黑枸杞黑枣葡萄复合饮料具有黑枸杞及黑枣的特殊色泽,质地厚实,酸甜适口,具有黑枸杞黑枣及葡萄的特殊口感风味。
以上内容仅为本发明的较佳实施方式,对于本领域的普通技术人员,依据本发明的思想,在具体实施方式及应用范围上均会有改变之处,本说明书内容不应理解为对本发明的限制。
Claims (5)
1.一种黑枸杞黑枣葡萄复合饮料的制备方法,其特征在于,包括以下步骤:
第一步制备黑枸杞黑枣汁:将黑枸杞黑枣去杂清洗,按照干重量5:1的比例混合得到黑枸杞黑枣混合物,加入5倍黑枸杞黑枣混合物重量的水,在50℃水浴条件下搅拌50分钟,过滤得到黑枸杞黑枣汁一及黑枸杞黑枣滤渣一;将黑枸杞黑枣滤渣一中继续加入5倍黑枸杞黑枣混合物重量的水,相同条件下搅拌作用30分钟,过滤得到黑枸杞黑枣汁二及黑枸杞黑枣滤渣二,将黑枸杞黑枣汁一与黑枸杞黑枣汁二合并得到黑枸杞黑枣汁;
第二步制备葡萄汁:将新鲜无籽露葡萄去杂清洗后榨汁、过滤,过滤后得到葡萄汁;
第三步复配:将黑枸杞黑枣汁与葡萄汁以重量10-12:1的比例混合得到复合汁,每100g复合汁中加入12-14g白砂糖、0.1-0.2g黄原胶混合,混合均匀后过滤、均质;
第四步超高温瞬时灭菌:灭菌温度为121℃,灭菌时间为10秒,灭菌完成后装瓶封口,得到黑枸杞黑枣葡萄复合饮料。
2.根据权利要求1所述的一种黑枸杞黑枣葡萄复合饮料的制备方法,其特征在于:
所述第三步中均质的压力为25-30MPa,均质作用两次。
3.根据权利要求1所述的一种黑枸杞黑枣葡萄复合饮料的制备方法,其特征在于:所述第三步复配中,将黑枸杞黑枣汁与葡萄汁以重量10:1的比例混合得到复合汁,每100g复合汁中加入13g白砂糖、0.1黄原胶进行混合。
4.根据权利要求1所述的一种黑枸杞黑枣葡萄复合饮料的制备方法,其特征在于:所述第四步中灭菌完成后热灌装温度为85-87℃,将密封好的饮料倒瓶30秒,然后迅速冷却到37-38℃,得到黑枸杞黑枣葡萄复合饮料。
5.根据权利要求1所述的一种黑枸杞黑枣葡萄复合饮料的制备方法,其特征在于:所述黑枸杞为青海柴达木诺木洪野生黑枸杞。
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