CN106261264A - 一种发酵型奇异果金珠果复合饮料及其制备工艺 - Google Patents
一种发酵型奇异果金珠果复合饮料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种发酵型奇异果金珠果复合饮料,是由以下原料制成:奇异果、金珠果、黑豆、芡实、西瓜汁、甜菜汁、营养液、温开水、甜味剂、稳定剂、薏仁油、扁桃仁粉;其制备工艺,包括以下步骤:(1)、制得复合果浆备用;(2)、制备发酵复合果浆;(3)、制备复合浆;(4)、制备营养液;(5)、将发酵复合果浆、复合浆、营养液与其他剩余原料混合均匀,过滤去渣,灭菌包装得成品。本发明通过将奇异果、金珠果等营养成分引入到复合饮料当中,同时添加芡实、扁桃仁粉、猴头菇等保健有益成分,口感更为丰富,能提高机体抗病能力,具有较高的营养价值和经济价值,市场前景广阔。
Description
技术领域
本发明属于保健食品领域,具体涉及一种发酵型奇异果金珠果复合饮料及其制备工艺。
背景技术
金珠果系我国高级农艺师李应贤在中国农科院著名果树专家指导下,利用豫西崤山森林100多种野生山果,历经14年反复嫁接试验,选优汰劣、驯化扩繁、培育而成的一种保健型红梨新品种,是一种美味高营养保健水果。金珠果是一种罕见的红梨品系。其色泽赤金,似腰果又似鹅卵。金珠果梨肉质细腻,营养价值高,据测定,果肉中可溶性固形物含量高达17.6%,居众梨之首。该梨速生丰产,头年种植,翌年结果,打破“桃三杏四梨五年”的常规。一般单果重150克左右,最大达350克以上。金珠果梨极耐贮藏和运输,采收后在0—15℃条件下可贮藏5个月,保持质不变,果皮有较强的韧性,容易长途运输。其果实酥脆多汁,酸甜适口,风味甘美浓郁,极为独特,其余味蕴含山杏、郁李等多种野生山果美妙而奇异的清香,并具有显著的润肺止咳、养颜排毒、软化血管、健脑益智、延缓衰老等保健功效。
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,人体出现机能退化,同时人们承受着社会、工作、生活等各方面压力,透支生命和健康,身体处于“亚健康”状态,容易出现疲劳、失眠、食欲不好等状况,这些不正常现象的产生,多是由于身体免疫力下降造成。随着人们保健意识的不断加强,具有保健功效的复合饮料产品将逐渐成为加工主导产品。对目前饮料的生产工艺进行改进,开发适合大多人群食用的复合饮料,使其口感更为丰富,在补充人体所需营养物质的同时,还具有补益中气、健脾养胃、健脑益智等功效,以增强人体免疫力,促进身体健康,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发酵型奇异果金珠果复合饮料及其制备工艺,其风味独特,在补充人体所需营养物质的同时,还能增强人体免疫力,具有健脾养胃、健脑益智等功效。
为解决上述技术问题,本发明采用如下技术方案:
本发明一种发酵型奇异果金珠果复合饮料,是由以下重量份的原料制成:
奇异果30~50份、金珠果30~50份、黑豆3~8份、芡实3~8份、西瓜汁2~5份、甜菜汁2~5份、营养液8~15份、温开水适量、甜味剂5~12份、稳定剂2~6份、薏仁油1~2份、扁桃仁粉0.5~2份;所述的营养液由下述重量份的原料制成:猴头菇3~8份、鸡蛋花2~3份、辣蓼草1~2份、香蜂花叶1~2份、大麦茶1~3份;
所述的发酵型奇异果金珠果复合饮料的制备工艺,包括以下步骤:
(1)、将奇异果、金珠果分别除杂、清洁并取肉,在90~95℃热水中热烫5~8分钟,加2~4倍温开水打制成浆,得到混合果浆;
(2)、取质量浓度为0.04%的发酵活性干酵母,用33~38℃含糖4%~6%的无菌温水活化20~30分钟后,接种到步骤(1)的复合果浆中,搅拌均匀,恒温发酵60~90小时,得发酵混合果浆;
(3)、选取黑豆、芡实,文火炒至熟香,在质量浓度为0.1%的碳酸氢钠水溶液中浸泡6~9小时,然后在100~110℃蒸汽下蒸煮25~45分钟,加西瓜汁、甜菜汁和适量温开水在打浆机中打磨成浆,得到复合浆;
(4)、将猴头菇、鸡蛋花、辣蓼草、香蜂花叶、大麦茶分别清洗后混合,加8~12倍温开水,常温浸泡5~10小时,然后保持温度60~70℃加热煎煮2~3小时,打磨成浆,得营养液;
(5)、将发酵混合果浆、复合浆、营养液与其他剩余原料混合均匀,过滤去渣,灭菌灌装,得成品。
所述步骤(5)中,采用高压瞬时灭菌法灭菌,灭菌温度110~120℃,灭菌时间4~6秒。
所述的甜味剂选自蔗糖、葡萄糖、果葡糖浆、木糖醇、甜蜜素、糖精钠、阿斯巴甜中的一种或两种以上。
所述的稳定剂选自黄原胶、果胶、羧甲基纤维素钠、瓜尔豆胶、明胶、卡拉胶、***胶中的一种或两种以上。
与现有技术相比,本发明的优点是:
本发明通过将奇异果、金珠果等营养成分引入到饮料当中,同时添加芡实、扁桃仁粉、猴头菇等保健有益成分,提高了复合饮料的营养价值;其口感丰富,入口酸甜适宜,具有清逸果香,在补充人体所需营养物质的同时,还具有补益中气、健脾养胃、健脑益智等功效,能提高机体抗病能力,非常有益人体健康;本发明科学配方,生产工艺尽量保证原料本身的营养成份不流失,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:
一种发酵型奇异果金珠果复合饮料,是由以下重量份的原料制成:
奇异果50份、金珠果50份、黑豆8份、芡实8份、西瓜汁5份、甜菜汁5份、营养液15份、温开水适量、甜味剂12份、稳定剂6份、薏仁油2份、扁桃仁粉2份;所述的营养液由下述重量份的原料制成:猴头菇8份、鸡蛋花3份、辣蓼草2份、香蜂花叶2份、大麦茶3份;
所述的发酵型奇异果金珠果复合饮料的制备工艺,包括以下步骤:
(1)、将奇异果、金珠果分别除杂、清洁并取肉,在90℃热水中热烫8分钟,加4倍温开水打制成浆,得到混合果浆;
(2)、取质量浓度为0.04%的发酵活性干酵母,用33~38℃含糖4%的无菌温水活化20~30分钟后,接种到步骤(1)的复合果浆中,搅拌均匀,恒温发酵90小时,得发酵混合果浆;
(3)、选取黑豆、芡实,文火炒至熟香,在质量浓度为0.1%的碳酸氢钠水溶液中浸泡9小时,然后在100~110℃蒸汽下蒸煮45分钟,加西瓜汁、甜菜汁和适量温开水在打浆机中打磨成浆,得到复合浆;
(4)、将猴头菇、鸡蛋花、辣蓼草、香蜂花叶、大麦茶分别清洗后混合,加8倍温开水,常温浸泡5小时,然后保持温度60~70℃加热煎煮3小时,打磨成浆,得营养液;
(5)、将发酵混合果浆、复合浆、营养液与其他剩余原料混合均匀,过滤去渣,灭菌灌装,得成品。
所述步骤(5)中,采用高压瞬时灭菌法灭菌,灭菌温度120℃,灭菌时间4秒。
所述的甜味剂选自蔗糖、葡萄糖、果葡糖浆、木糖醇中的一种或两种以上。
所述的稳定剂选自黄原胶、果胶、羧甲基纤维素钠中的一种或两种以上。
实施例2:
一种发酵型奇异果金珠果复合饮料,是由以下重量份的原料制成:
奇异果30份、金珠果30份、黑豆3份、芡实3份、西瓜汁2份、甜菜汁2份、营养液8份、温开水适量、甜味剂5份、稳定剂2份、薏仁油1份、扁桃仁粉0.5份;所述的营养液由下述重量份的原料制成:猴头菇3份、鸡蛋花2份、辣蓼草1份、香蜂花叶1份、大麦茶1份;
所述的发酵型奇异果金珠果复合饮料的制备工艺,包括以下步骤:
(1)、将奇异果、金珠果分别除杂、清洁并取肉,在95℃热水中热烫5分钟,加2倍温开水打制成浆,得到混合果浆;
(2)、取质量浓度为0.04%的发酵活性干酵母,用33~38℃含糖6%的无菌温水活化20~30分钟后,接种到步骤(1)的复合果浆中,搅拌均匀,恒温发酵60小时,得发酵混合果浆;
(3)、选取黑豆、芡实,文火炒至熟香,在质量浓度为0.1%的碳酸氢钠水溶液中浸泡6小时,然后在100~110℃蒸汽下蒸煮25分钟,加西瓜汁、甜菜汁和适量温开水在打浆机中打磨成浆,得到复合浆;
(4)、将猴头菇、鸡蛋花、辣蓼草、香蜂花叶、大麦茶分别清洗后混合,加12倍温开水,常温浸泡10小时,然后保持温度60~70℃加热煎煮2小时,打磨成浆,得营养液;
(5)、将发酵混合果浆、复合浆、营养液与其他剩余原料混合均匀,过滤去渣,灭菌灌装,得成品。
所述步骤(5)中,采用高压瞬时灭菌法灭菌,灭菌温度110℃,灭菌时间6秒。
所述的甜味剂选自木糖醇、甜蜜素、糖精钠、阿斯巴甜中的一种或两种以上。
所述的稳定剂选自瓜尔豆胶、明胶、卡拉胶、***胶中的一种或两种以上。
本发明实施例通过将奇异果、金珠果等营养成分引入到复合饮料当中,同时添加多种保健有益成分,提高了复合饮料的营养价值;其口感丰富,具有清逸果香,在补充人体所需营养物质的同时,还具有补益中气、健脾养胃、健脑益智等功效,能提高机体抗病能力,非常有益人体健康。
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 (4)
1.一种发酵型奇异果金珠果复合饮料,其特征在于,是由以下重量份的原料制成:
奇异果30~50份、金珠果30~50份、黑豆3~8份、芡实3~8份、西瓜汁2~5份、甜菜汁2~5份、营养液8~15份、温开水适量、甜味剂5~12份、稳定剂2~6份、薏仁油1~2份、扁桃仁粉0.5~2份;所述的营养液由下述重量份的原料制成:猴头菇3~8份、鸡蛋花2~3份、辣蓼草1~2份、香蜂花叶1~2份、大麦茶1~3份;
所述的发酵型奇异果金珠果复合饮料的制备工艺,包括以下步骤:
(1)、将奇异果、金珠果分别除杂、清洁并取肉,在90~95℃热水中热烫5~8分钟,加2~4倍温开水打制成浆,得到混合果浆;
(2)、取质量浓度为0.04%的发酵活性干酵母,用33~38℃含糖4%~6%的无菌温水活化20~30分钟后,接种到步骤(1)的复合果浆中,搅拌均匀,恒温发酵60~90小时,得发酵混合果浆;
(3)、选取黑豆、芡实,文火炒至熟香,在质量浓度为0.1%的碳酸氢钠水溶液中浸泡6~9小时,然后在100~110℃蒸汽下蒸煮25~45分钟,加西瓜汁、甜菜汁和适量温开水在打浆机中打磨成浆,得到复合浆;
(4)、将猴头菇、鸡蛋花、辣蓼草、香蜂花叶、大麦茶分别清洗后混合,加8~12倍温开水,常温浸泡5~10小时,然后保持温度60~70℃加热煎煮2~3小时,打磨成浆,得营养液;
(5)、将发酵混合果浆、复合浆、营养液与其他剩余原料混合均匀,过滤去渣,灭菌灌装,得成品。
2.根据权利要求1所述的一种发酵型奇异果金珠果复合饮料及其制备工艺,其特征在于,所述步骤(5)中,采用高压瞬时灭菌法灭菌,灭菌温度110~120℃,灭菌时间4~6秒。
3.根据权利要求1所述的一种发酵型奇异果金珠果复合饮料及其制备工艺,其特征在于,所述的甜味剂选自蔗糖、葡萄糖、果葡糖浆、木糖醇、甜蜜素、糖精钠、阿斯巴甜中的一种或两种以上。
4.根据权利要求1所述的一种发酵型奇异果金珠果复合饮料及其制备工艺,其特征在于,所述的稳定剂选自黄原胶、果胶、羧甲基纤维素钠、瓜尔豆胶、明胶、卡拉胶、***胶中的一种或两种以上。
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