CN105265953A - 一种瓠瓜保健饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种瓠瓜保健饮料的加工方法，属于饮料加工领域。其特征在于：采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程。有益效果：本发明产品用澄清透明，口感细腻滑嫩，香甜适度，清凉爽口，具有瓠瓜特有的清香风味。本产品不仅营养丰富，还可以增强人体免疫力，具有补脾开胃、益气清肠的功效，是一种美味健康、自然纯正的绿色饮品。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种瓠瓜保健饮料的加工方法。
背景技术
瓠子为葫芦科，别名：甘瓠、甜瓠，果实粗细匀称而呈圆柱状，直或稍弓曲，绿白色，果肉白色，果实嫩时柔软多汁，可作蔬菜。瓠子性平，味甘淡，具有利水消肿，止咳除烦，通淋散结的功效。
现代科学表明：瓠子蛋白质和多种微量元素，有助于增强机体免疫功能；同时，瓠子中含有丰富的维生素C，能促进抗体的合成，提高机体抗病毒能力。从瓠子中可以分离出两种胰蛋白酶抑制剂，对胰蛋白酶有抑制作用，从而起到降糖的效果。且胡萝卜素在瓠子在含量较多，食后可阻止人体致癌物质的合成，从而减少癌细胞的形成，降低了人体癌症的发病率。
瓠瓜的生长周期短，不耐贮藏，用于加工成瓠瓜保健饮料可实现对瓠瓜的综合利用，便于储存，提高其营养价值和经济价值。
发明内容
本发明的目的是解决瓠瓜生长周期短，不耐贮藏问题，提供一种瓠瓜保健饮料的制作方法，味道鲜美，贮藏时间长。
本发明解决其技术问题所采取的技术方案是：
一种瓠瓜保健饮料的加工方法，其特征在于：采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程，具体操作步骤为：
（1）瓠瓜干燥：将鲜瓠瓜洗净去皮后切成3-5厘米长的碎块，连同决明子、金银花、五加皮入不锈钢锅中加热，温度98℃煮40分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的瓠瓜子实体放入85％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的瓠瓜放入醋酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量瓠瓜预煮水、莲子粉、大麦汁、冰糖液、橙皮浆、香草香精、苹果酸、维生素C和麦芽酚，再加适量玫瑰花浸出液配成调味瓠瓜液；
（4）装瓶、灭菌：将调味瓠瓜液注入装有瓠瓜的瓶中，加盖密封，在112℃热水中灭菌8分钟即成成品。
有益效果：本发明产品用澄清透明，口感细腻滑嫩，香甜适度，清凉爽口，具有瓠瓜特有的清香风味。本产品有利于增强机体免疫功能，达到利水消肿，止咳除烦的功效。加工方法简单，易于实施，是一种老少皆宜、绿色健康饮品。
具体实施方式
实施例1：
一种瓠瓜保健饮料的加工方法，具体操作步骤为：
（1）瓠瓜干燥：将鲜瓠瓜、佛手瓜洗净去皮后切成3厘米长的碎块，连同积雪草、酸豆入不锈钢锅中加热，温度100℃煮10分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的瓠瓜子实体放入75％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的瓠瓜放入碳酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量瓠瓜预煮水、青柠汁、蛋白糖、甘草、牡丹皮粉、柠檬酸、苹果酸、维生素C和食用香精，再加适量红花油浸出液配成调味瓠瓜液；
（4）装瓶、灭菌：将调味瓠瓜液注入装有瓠瓜的瓶中，加盖密封，在98℃热水中灭菌20分钟即成成品。
实施例2：
一种瓠瓜保健饮料的加工方法，具体操作步骤为：
（1）瓠瓜干燥：将鲜瓠瓜、银耳洗净后切成2厘米长的碎块，连同枇杷叶、菊花入不锈钢锅中加热，温度78℃煮20分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的瓠瓜子实体放入80％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的瓠瓜放入碳酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量瓠瓜预煮水、西柚汁、葡萄糖、饴糖、拐枣粉、橘皮粉、柠檬酸、苹果酸、维生素C和食用香精，再加适量红花油浸出液配成调味瓠瓜液；
（4）装瓶、灭菌：将调味瓠瓜液注入装有瓠瓜的瓶中，加盖密封，在112℃热水中灭菌5分钟即成成品。
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)
1.一种瓠瓜保健饮料的加工方法，其特征在于：采用瓠瓜干燥→消毒灭菌→调配→装瓶灭菌→成品的加工工艺流程，具体操作步骤为：
（1）瓠瓜干燥：将鲜瓠瓜洗净去皮后切成3-5厘米长的碎块，连同决明子、金银花、五加皮入不锈钢锅中加热，温度98℃煮40分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的瓠瓜子实体放入85％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的瓠瓜放入醋酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量瓠瓜预煮水、莲子粉、大麦汁、冰糖液、橙皮浆、香草香精、苹果酸、维生素C和麦芽酚，再加适量玫瑰花浸出液配成调味瓠瓜液；
（4）装瓶、灭菌：将调味瓠瓜液注入装有瓠瓜的瓶中，加盖密封，在112℃热水中灭菌8分钟即成成品。
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| CN106360479A (zh) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | 一种瓠瓜保健晶的制作方法 |
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| CN104126778A (zh) * | 2014-06-27 | 2014-11-05 | 谈茁 | 一种金瓜丝罐头的加工方法 |
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| CN104126778A (zh) * | 2014-06-27 | 2014-11-05 | 谈茁 | 一种金瓜丝罐头的加工方法 |
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| 严泽湘，等: "《灵芝与茯苓》", 31 October 2002, 贵州科技出版社 * |
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| CN106360479A (zh) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | 一种瓠瓜保健晶的制作方法 |
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Application publication date: 20160127 |