CN106261252A - 一种芦柑西番莲蜂蜜饮料及其制作方法 - Google Patents
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Abstract
本发明公开了一种芦柑西番莲蜂蜜饮料,是由以下原料制成:芦柑、西番莲、高粱、锥栗仁、香瓜汁、甜菜汁、营养提取液、水适量、蜂蜜、五味子粉;其制作方法包括以下步骤:(1)、制得混合果汁;(2)、制得营养提取液;(3)、制得复合营养浆;(4)、将混合果汁与复合营养浆、五味子粉、蜂蜜混合搅拌均匀,静置冷藏,过滤去渣,灭菌灌装即得成品。本发明通过将芦柑、西番莲等营养成分引入到蜂蜜饮料当中,同时添加锥栗仁、五味子、山药等保健有益成分,其风味独特,在补充人体所需营养物质的同时,还能提高机体抵抗力,非常有益人体健康,具有较高的营养价值和经济价值。
Description
技术领域
本发明属于保健食品领域,具体涉及一种芦柑西番莲蜂蜜饮料及其制作方法。
背景技术
西番莲(学名:PassifloracaeruleaL.),为多年生常绿攀缘木质藤本植物,是一种芳香可口的水果,有“果汁之王”的美誉。又名受难果、巴西果、藤桃、热情果、转心莲、西洋鞠,转枝莲、洋酸茄花,时计草。西番莲果内含有丰富的蛋白质、脂肪、还原糖、多种维生素和磷、钙、铁、钾等多达165种化合物以及人体必需的17种氨基酸,营养价值很高,其中维生素含量1345(1·U/100G),是抗癌的有效成份,菸酸含量1.7毫克/100G,对于防止心血管疾病有积极的作用。西番莲果实成熟后气味芬芳,如切开则香气四溢、沁人肺腑,且果内有大量果瓤和果汁,食之甜酸可口,生津止渴,提神醒脑,特别适宜加工成果汁、果露、果酱、果冻等风味独特、营养丰富、滋补健身、有助消化的产品。西番莲的根、茎、叶均可入药,有消炎止痛、活血强身、降脂、降压的疗效。另外,西番莲中富含的VC、SOD酶等能够清除体内自由基,起养颜抗衰老作用。
蜂蜜是一种营养丰富的天然滋养食品,具有润肺、通便、补中、解毒的功效,可促进消化吸收,增进食欲,镇静安眠,提高机体抵抗力,改善心脑***的血液循环,具有广泛的应用价值和食用价值。蜂蜜味甘,入脾胃二经,能补中益气、润肠通便。蜂蜜对某些慢性病还有一定的疗效。常服蜂蜜对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经***疾病、胃和十二指肠溃疡病等都有良好的辅助医疗作用。
现代人由于生活方式、饮食习惯的改变,以及环境污染的加剧,人体机能退化,容易出现疲劳、失眠、食欲不好等状况,这些不正常现象多是由于身体抵抗力下降造成。随着人们保健意识的不断加强,对于具有保健功效的饮料产品的需求逐渐增高。通过对目前饮料的配方及生产工艺进行改进,开发适合大多人群食用的蜂蜜饮料,使其风味多样化,具有促进消化、排毒养颜、活血强身等多种功效,提高机体抵抗力,将具有较好的社会效益和经济效益。
发明内容
本发明的目的在于提供一种芦柑西番莲蜂蜜饮料及其制作方法,其营养丰富,风味独特,能提高机体抵抗力,具有促进消化、舒缓压力、排毒养颜、活血强身等功效。
为解决上述技术问题,本发明采用如下技术方案:
本发明一种芦柑西番莲蜂蜜饮料,其特征在于,是由以下重量份的原料制成:
芦柑35~50份、西番莲35~50份、高粱3~6份、锥栗仁3~5份、香瓜汁2~5份、甜菜汁2~5份、营养提取液8~15份、水适量、蜂蜜35~50份、五味子粉1~3份;所述的营养提取液由下述重量份的原料制成:山药10~20份、玫瑰花3~6份、夏枯草2~4份、薄荷叶3~6份、鸡骨香2~5份;
所述的芦柑西番莲蜂蜜饮料的制作方法,包括以下步骤:
(1)、将芦柑和西番莲除杂、清洁、打成果汁,加入香瓜汁和甜菜汁,沸水预煮3~5分钟,冷却至45~55℃,进行酶解,然后灭酶、粗过滤,得混合果汁;
(2)、将山药、玫瑰花、夏枯草、薄荷叶和鸡骨香清洗后混合均匀,加水煎煮提取2次,第一次加5~8倍量水,第二次加3~5倍量水,合并后得营养提取液;
(3)、选取高粱和锥栗仁,文火炒至熟香,加入步骤(2)得到的营养提取液,打磨成浆,粗过滤,得到复合营养浆;
(4)、将步骤(1)得到的混合果汁与步骤(3)得到的复合营养浆混合,加入五味子粉搅拌均匀,再加入蜂蜜继续搅拌均匀,静置冷藏5~8小时,用100~200目滤布过滤去渣,灭菌灌装即得成品。
所述步骤(1)中的酶解包括,添加质量占比为0.05~0.07%的果胶酶,在45~55℃的温度,pH值为5.5,时间为30~50分钟的条件下进行酶解。
与现有技术相比,本发明的有益效果在于:
本发明通过将芦柑、西番莲等营养成分引入到蜂蜜饮料当中,同时添加锥栗仁、五味子、山药等保健有益成分,提高了蜂蜜饮料的营养价值;其风味独特,食之甜酸可口,具有清逸果香,在补充人体所需营养物质的同时,还能提高机体抵抗力,具有促进消化、舒缓压力、排毒养颜、活血强身等功效,非常有益人体健康,具有较高的营养价值和经济价值。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1:
一种芦柑西番莲蜂蜜饮料,是由以下重量份的原料制成:
芦柑35份、西番莲35份、高粱3份、锥栗仁3份、香瓜汁2份、甜菜汁2份、营养提取液8份、水适量、蜂蜜35份、五味子粉1份;所述的营养提取液由下述重量份的原料制成:山药10份、玫瑰花3份、夏枯草2份、薄荷叶3份、鸡骨香2份;
所述的芦柑西番莲蜂蜜饮料的制作方法,包括以下步骤:
(1)、将芦柑和西番莲除杂、清洁、打成果汁,加入香瓜汁和甜菜汁,沸水预煮5分钟,冷却至45℃,进行酶解,然后灭酶、粗过滤,得混合果汁;
(2)、将山药、玫瑰花、夏枯草、薄荷叶和鸡骨香清洗后混合均匀,加水煎煮提取2次,第一次加5倍量水,第二次加5倍量水,合并后得营养提取液;
(3)、选取高粱和锥栗仁,文火炒至熟香,加入步骤(2)得到的营养提取液,打磨成浆,粗过滤,得到复合营养浆;
(4)、将步骤(1)得到的混合果汁与步骤(3)得到的复合营养浆混合,加入五味子粉搅拌均匀,再加入蜂蜜继续搅拌均匀,静置冷藏5小时,用100目滤布过滤去渣,灭菌灌装即得成品。
所述步骤(1)中的酶解包括,添加质量占比为0.05~0.07%的果胶酶,在45℃的温度,pH值为5.5,时间为50分钟的条件下进行酶解。
实施例2:
一种芦柑西番莲蜂蜜饮料,是由以下重量份的原料制成:
芦柑50份、西番莲50份、高粱6份、锥栗仁5份、香瓜汁5份、甜菜汁5份、营养提取液15份、水适量、蜂蜜50份、五味子粉3份;所述的营养提取液由下述重量份的原料制成:山药20份、玫瑰花6份、夏枯草4份、薄荷叶6份、鸡骨香5份;
所述的芦柑西番莲蜂蜜饮料的制作方法,包括以下步骤:
(1)、将芦柑和西番莲除杂、清洁、打成果汁,加入香瓜汁和甜菜汁,沸水预煮3分钟,冷却至55℃,进行酶解,然后灭酶、粗过滤,得混合果汁;
(2)、将山药、玫瑰花、夏枯草、薄荷叶和鸡骨香清洗后混合均匀,加水煎煮提取2次,第一次加8倍量水,第二次加3倍量水,合并后得营养提取液;
(3)、选取高粱和锥栗仁,文火炒至熟香,加入步骤(2)得到的营养提取液,打磨成浆,粗过滤,得到复合营养浆;
(4)、将步骤(1)得到的混合果汁与步骤(3)得到的复合营养浆混合,加入五味子粉搅拌均匀,再加入蜂蜜继续搅拌均匀,静置冷藏8小时,用200目滤布过滤去渣,灭菌灌装即得成品。
所述步骤(1)中的酶解包括,添加质量占比为0.05~0.07%的果胶酶,在55℃的温度,pH值为5.5,时间为30分钟的条件下进行酶解。
本发明实施例通过将芦柑、西番莲等营养成分引入到蜂蜜饮料当中,同时添加锥栗仁、五味子、山药等保健有益成分,提高了蜂蜜饮料的营养价值;其风味独特,食之甜酸可口,具有清逸果香,在补充人体所需营养物质的同时,还能提高机体抵抗力,具有促进消化、舒缓压力、排毒养颜、活血强身等功效。
本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (2)
1.一种芦柑西番莲蜂蜜饮料,其特征在于,是由以下重量份的原料制成:
芦柑35~50份、西番莲35~50份、高粱3~6份、锥栗仁3~5份、香瓜汁2~5份、甜菜汁2~5份、营养提取液8~15份、水适量、蜂蜜35~50份、五味子粉1~3份;所述的营养提取液由下述重量份的原料制成:山药10~20份、玫瑰花3~6份、夏枯草2~4份、薄荷叶3~6份、鸡骨香2~5份;
所述的芦柑西番莲蜂蜜饮料的制作方法,包括以下步骤:
(1)、将芦柑和西番莲除杂、清洁、打成果汁,加入香瓜汁和甜菜汁,沸水预煮3~5分钟,冷却至45~55℃,进行酶解,然后灭酶、粗过滤,得混合果汁;
(2)、将山药、玫瑰花、夏枯草、薄荷叶和鸡骨香清洗后混合均匀,加水煎煮提取2次,第一次加5~8倍量水,第二次加3~5倍量水,合并后得营养提取液;
(3)、选取高粱和锥栗仁,文火炒至熟香,加入步骤(2)得到的营养提取液,打磨成浆,粗过滤,得到复合营养浆;
(4)、将步骤(1)得到的混合果汁与步骤(3)得到的复合营养浆混合,加入五味子粉搅拌均匀,再加入蜂蜜继续搅拌均匀,静置冷藏5~8小时,用100~200目滤布过滤去渣,灭菌灌装即得成品。
2.根据权利要求1所述的一种芦柑西番莲蜂蜜饮料及其制作方法,其特征在于,所述步骤(1)中的酶解包括,添加质量占比为0.05~0.07%的果胶酶,在45~55℃的温度,pH值为5.5,时间为30~50分钟的条件下进行酶解。
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CN104738730A (zh) * | 2013-12-25 | 2015-07-01 | 黄志娟 | 一种百香果水蜜桃复合果汁及其制备方法 |
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CN104738730A (zh) * | 2013-12-25 | 2015-07-01 | 黄志娟 | 一种百香果水蜜桃复合果汁及其制备方法 |
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