CN106551212A - 一种橙汁饮料 - Google Patents
一种橙汁饮料 Download PDFInfo
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- CN106551212A CN106551212A CN201610870097.0A CN201610870097A CN106551212A CN 106551212 A CN106551212 A CN 106551212A CN 201610870097 A CN201610870097 A CN 201610870097A CN 106551212 A CN106551212 A CN 106551212A
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- fructus citri
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- 235000021565 orange beverage Nutrition 0.000 title claims abstract description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000000975 bioactive effect Effects 0.000 claims abstract description 13
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 239000000600 sorbitol Substances 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015205 orange juice Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000011550 stock solution Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 230000003796 beauty Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种橙汁饮料,由下列原料按照重量百分比构成:橙子12%‑16%、白砂糖2%‑4%、蜂蜜2%‑3%、水溶性生物活性钙1%‑3%、柠檬酸钠0.3%‑0.7%、山梨糖醇1%‑1.2%、其余部分为纯净水。橙子富含丰富的维生素和微量元素,能起到养颜、美容肌肤的功效。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种橙汁饮料。
背景技术
橙子酸甜可口,是秋冬季常见的美味佳果。橙子是低热量低脂肪的水果,每100克含有0.7克蛋白质、0.6克脂肪、57卡路里热量。其营养价值很高,含有非常丰富的蛋白质、有机酸、维生素,以及钙、磷、镁、钠等人体必需的元素,这是其它水果所难以比拟的。柑子富含维生素C与柠檬酸,具有美容和消除疲劳的作用,抗感冒,老少皆宜,适量食用对人体大有好处。
饮料是指以水为基本原料,由不同的配方和制造工艺生产出来,供人们直接饮用的液体食品。饮料除了能提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、维生素、氨基酸、矿物质及无机盐等营养成分,因此具有一定的营养。
发明内容
针对上述,本发明的目的是提供一种橙汁饮料。
本发明采取的技术方案是:
一种橙汁饮料,由下列原料按照重量百分比构成:橙子12%-16%、白砂糖2%-4%、蜂蜜2%-3%、水溶性生物活性钙1%-3%、柠檬酸钠0.3%-0.7%、山梨糖醇1%-1.2%、其余部分为纯净水。
优选地,所述的橙汁饮料,由下列原料按照重量百分比构成:橙子14%、白砂糖3%、蜂蜜2.5%、水溶性生物活性钙2%、柠檬酸钠0.5%、山梨糖醇1.1%、其余部分为纯净水。
所述橙汁饮料的制备方法,包括如下工艺步骤:
1)挑选生长状态良好的橙子,清洗后剥开皮,取出果肉,挑出籽粒;
2)将橙子果肉投入榨汁机中,进行榨汁处理得到橙子浆液;
3)将所得的橙子浆液过滤,得到橙子原液;
4)按照重量百分比向橙子原液中加入白砂糖、蜂蜜、水溶性生物活性钙、柠檬酸钠、山梨糖醇与纯净水,并将其搅拌均匀,得到橙汁混合液;
5)将橙汁混合液在压力为500-600MPa的环境下进行超高压杀菌,保持时间为20-30分钟;
6)待杀菌处理后的橙汁混合液冷却一段时间后,可得橙汁饮料成品。
本发明的优点是:
1)橙子富含丰富的维生素和微量元素,能起到养颜、美容肌肤的功效;
2)在橙汁的制备过程中采用超高压灭菌,有效避免了传统热杀菌加工由于高温加热灭菌,而造成的产品口感风味下降和营养成分损失。
具体实施方式
以下通过制备实施例的形式对本发明的上述内容再作进一步的详细说明,但不应将此理解为本发明上述主题的范围仅限于以下的实例,凡基于本发明上述内容所实现的技术均属于本发明的范围。
实施例1
一种橙汁饮料,由下列原料按照重量百分比构成:橙子12%、白砂糖2%、蜂蜜2%、水溶性生物活性钙1%、柠檬酸钠0.3%、山梨糖醇1%、其余部分为纯净水。
所述橙汁饮料的制备方法,包括如下工艺步骤:
1)挑选生长状态良好的橙子,清洗后剥开皮,取出果肉,挑出籽粒;
2)将橙子果肉投入榨汁机中,进行榨汁处理得到橙子浆液;
3)将所得的橙子浆液过滤,得到橙子原液;
4)按照重量百分比向橙子原液中加入白砂糖、蜂蜜、水溶性生物活性钙、柠檬酸钠、山梨糖醇与纯净水,并将其搅拌均匀,得到橙汁混合液;
5)将橙汁混合液在压力为500MPa的环境下进行超高压杀菌,保持时间为20分钟;
6)待杀菌处理后的橙汁混合液冷却一段时间后,可得橙汁饮料成品。
实施例2
一种橙汁饮料,由下列原料按照重量百分比构成:橙子14%、白砂糖3%、蜂蜜2.5%、水溶性生物活性钙2%、柠檬酸钠0.5%、山梨糖醇1.1%、其余部分为纯净水。
所述橙汁饮料的制备方法,包括如下工艺步骤:
1)挑选生长状态良好的橙子,清洗后剥开皮,取出果肉,挑出籽粒;
2)将橙子果肉投入榨汁机中,进行榨汁处理得到橙子浆液;
3)将所得的橙子浆液过滤,得到橙子原液;
4)按照重量百分比向橙子原液中加入白砂糖、蜂蜜、水溶性生物活性钙、柠檬酸钠、山梨糖醇与纯净水,并将其搅拌均匀,得到橙汁混合液;
5)将橙汁混合液在压力为550MPa的环境下进行超高压杀菌,保持时间为25分钟;
6)待杀菌处理后的橙汁混合液冷却一段时间后,可得橙汁饮料成品。
实施例3
一种橙汁饮料,由下列原料按照重量百分比构成:橙子16%、白砂糖4%、蜂蜜3%、水溶性生物活性钙3%、柠檬酸钠0.7%、山梨糖醇1.2%、其余部分为纯净水。
所述橙汁饮料的制备方法,包括如下工艺步骤:
1)挑选生长状态良好的橙子,清洗后剥开皮,取出果肉,挑出籽粒;
2)将橙子果肉投入榨汁机中,进行榨汁处理得到橙子浆液;
3)将所得的橙子浆液过滤,得到橙子原液;
4)按照重量百分比向橙子原液中加入白砂糖、蜂蜜、水溶性生物活性钙、柠檬酸钠、山梨糖醇与纯净水,并将其搅拌均匀,得到橙汁混合液;
5)将橙汁混合液在压力为600MPa的环境下进行超高压杀菌,保持时间为30分钟;
6)待杀菌处理后的橙汁混合液冷却一段时间后,可得橙汁饮料成品。
Claims (3)
1.一种橙汁饮料,其特征在于由下列原料按照重量百分比构成:橙子12%-16%、白砂糖2%-4%、蜂蜜2%-3%、水溶性生物活性钙1%-3%、柠檬酸钠0.3%-0.7%、山梨糖醇1%-1.2%、其余部分为纯净水。
2.根据权利要求1所述的橙汁饮料,其特征在于由下列原料按照重量百分比构成:橙子14%、白砂糖3%、蜂蜜2.5%、水溶性生物活性钙2%、柠檬酸钠0.5%、山梨糖醇1.1%、其余部分为纯净水。
3.根据权利要求1所述橙汁饮料的制备方法,其特征在于包括如下工艺步骤:
1)挑选生长状态良好的橙子,清洗后剥开皮,取出果肉,挑出籽粒;
2)将橙子果肉投入榨汁机中,进行榨汁处理得到橙子浆液;
3)将所得的橙子浆液过滤,得到橙子原液;
4)按照重量百分比向橙子原液中加入白砂糖、蜂蜜、水溶性生物活性钙、柠檬酸钠、山梨糖醇与纯净水,并将其搅拌均匀,得到橙汁混合液;
5)将橙汁混合液在压力为500-600MPa的环境下进行超高压杀菌,保持时间为20-30分钟;
6)待杀菌处理后的橙汁混合液冷却一段时间后,可得橙汁饮料成品。
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CN109043252A (zh) * | 2018-10-25 | 2018-12-21 | 重庆尚蔬坊饮料食品股份有限公司 | 橙汁及其制备方法 |
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