CN106901114A - 一种芹菜汁饮料及其制备方法 - Google Patents
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明提供了一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜70‑80份、冬瓜30‑40份、柠檬汁5‑8份、蜂蜜10‑20份、甘草5‑10份、防腐剂0.02‑0.04份。本发明还公开了该种芹菜汁饮料的制备方法。发明制得的芹菜汁饮料具有清热解暑、降血糖、降血压、护肾、滋阴润燥、增强免疫力、延缓衰老功效,适合男女老少饮用。
Description
技术领域
本发明涉及一种饮料加工技术领域,具体涉及一种芹菜汁饮料及其制备方法。
背景技术
目前,市场上的各种果汁饮料、碳酸饮料品种众多,但是由于大部分的饮料含有较高的糖分,长期饮用,容易损伤牙齿,并能诱发糖尿病,引起肥胖。同时,碳酸饮料长期饮用,还可能引起消化不良,造成骨质疏松等病症。随着经济增长,人们生活的提高,对饮料的要求也越来越高,因此,仅仅是消暑解渴的饮料已经不能满足人们的要求。
发明内容
本发明的目的在于提供一种芹菜汁饮料及其制备方法。
本发明提供的技术方案是:
一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜70-80份、冬瓜30-40份、柠檬汁5-8份、蜂蜜10-20份、甘草5-10份、防腐剂0.02-0.04份。
优选地,一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜70份、冬瓜30份、柠檬汁5份、蜂蜜10份、甘草5份、防腐剂0.02份。
优选地,一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜75份、冬瓜35份、柠檬汁6份、蜂蜜15份、甘草7份、防腐剂0.03份。
优选地,一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜80份、冬瓜40份、柠檬汁8份、蜂蜜20份、甘草10份、防腐剂0.04份。
一种芹菜汁饮料,其制备方法包括以下步骤:
S10、芹菜去叶留茎清洗干净,切成4-5长厘米备用;冬瓜去皮清洗干净切块备用;
S11、将芹菜茎和冬瓜混合榨汁,用100目筛滤布过滤,制得芹菜冬瓜汁;
S12、将步骤S11制得的芹菜冬瓜汁加入柠檬汁搅拌均匀,接种双歧杆菌和酵母菌,发酵24-48小时得到发酵液;
S13、将步骤S12制得的发酵液进行高温瞬时灭菌,然后加入蜂蜜、甘草浸泡24-30小时然后采用离心机过滤得滤液;
S14、将步骤S13制得的滤液进行高温瞬时灭菌,加入防腐剂搅拌均匀,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装芹菜汁饮料。
所述的防腐剂为山梨酸钾。
步骤S12所述的发酵温度为30-40度。
本发明中各原料的作用:
芹菜:平肝降压,养血补虚,芹菜含铁量较高,能补充妇女经血的损失,食之能避免皮肤苍白、干燥、面色无华,而且可使目光有神,头发黑亮。芹菜有助于清热解毒,去病强身,芹菜含有利尿有效成分,消除体内水钠潴留,利尿消肿。芹菜是高纤维食物,它经肠内消化作用产生一种木质素或肠内脂的物质,这类物质是一种抗氧化剂,高浓度时可抑制肠内细菌产生的致癌物质。从芹菜子中分离出的一种碱性成分,对动物有镇静作用,对人体能起安定作用;芹菜甘或芹菜素口服能对抗***引起小鼠兴奋,有利于安定情绪,消除烦躁。
冬瓜 :由于冬瓜含VC较多,且钾含量高,钠盐含量低,具有利尿消肿、减肥、清热解暑、降血糖、降血压护肾功效。
柠檬汁:新鲜柠檬经榨挤后得到的汁液,酸味极浓,伴有淡淡的苦涩和清香味
道。柠檬汁含有糖类、维生素c、维生素B1、B2,烟酸、钙、磷、铁等营养成分。柠檬果汁具有止咳、化痰、生津健脾等功效,能增强免疫力、延缓衰老。
蜂蜜:中医认为,蜂蜜味甘、性平,归脾、肺、心、胃、大肠经。具有滋阴润燥、补虚润肺、解毒、调和诸药的作用。蜂蜜中含有果糖、葡萄糖、酶、蛋白质、维生素及多种矿物质。常吃可以防治贫血、心脏病、肠胃病等,并能提高人体免疫力。蜂蜜是被广泛认知的天然营养食品。试验表明,蜂蜜中含有与人体血清浓度相似的各种无机盐,如铁、钙、铜、锰、钾、磷等,还有多种维生素和有机酸,因此蜂蜜被称为“血清之王”。
甘草:性味甘平,归心、肺、脾、胃经。具补脾益气、润肺止咳、缓急止痛、缓和药性之功,其有效成分为甘草甜素、甘草次酸、甘草苷元、甘草多糖是临床上常用的中草药之一。
本发明制得的芹菜汁饮料具有清热解暑、降血糖、降血压、护肾、滋阴润燥、增强免疫力、延缓衰老功效,适合男女老少饮用。
具体实施方式
实施例1
一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜70份、冬瓜30份、柠檬汁5份、蜂蜜10份、甘草5份、防腐剂0.02份。
所述制备方法包括以下步骤:
S10、芹菜去叶留茎清洗干净,切成4长厘米备用;冬瓜去皮清洗干净切块备用;
S11、将芹菜茎和冬瓜混合榨汁,用100目筛滤布过滤,制得芹菜冬瓜汁;
S12、将步骤S11制得的芹菜冬瓜汁加入柠檬汁搅拌均匀,接种双歧杆菌和酵母菌,发酵24小时得到发酵液;
S13、将步骤S12制得的发酵液进行高温瞬时灭菌,然后加入蜂蜜、甘草浸泡24小时然后采用离心机过滤得滤液;
S14、将步骤S13制得的滤液进行高温瞬时灭菌,加入防腐剂搅拌均匀,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装芹菜汁饮料。
所述的防腐剂为山梨酸钾。
步骤S12所述的发酵温度为30度。
实施例2
一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜75份、冬瓜35份、柠檬汁6份、蜂蜜15份、甘草7份、防腐剂0.03份。
其制备方法包括以下步骤:
S10、芹菜去叶留茎清洗干净,切成5厘长米备用;冬瓜去皮清洗干净切块备用;
S11、将芹菜茎和冬瓜混合榨汁,用100目筛滤布过滤,制得芹菜冬瓜汁;
S12、将步骤S11制得的芹菜冬瓜汁加入柠檬汁搅拌均匀,接种双歧杆菌和酵母菌,发酵48小时得到发酵液;
S13、将步骤S12制得的发酵液进行高温瞬时灭菌,然后加入蜂蜜、甘草浸泡30小时然后采用离心机过滤得滤液;
S14、将步骤S13制得的滤液进行高温瞬时灭菌,加入防腐剂搅拌均匀,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装芹菜汁饮料。
所述的防腐剂为山梨酸钾。
步骤S12所述的发酵温度为40度。
实施例3
一种芹菜汁饮料,按重量份计,由以下原料制成:芹菜80份、冬瓜40份、柠檬汁8份、蜂蜜20份、甘草10份、防腐剂0.04份。
其制备方法包括以下步骤:
S10、芹菜去叶留茎清洗干净,切成5厘米长备用;冬瓜去皮清洗干净切块备用;
S11、将芹菜茎和冬瓜混合榨汁,用100目筛滤布过滤,制得芹菜冬瓜汁;
S12、将步骤S11制得的芹菜冬瓜汁加入柠檬汁搅拌均匀,接种双歧杆菌和酵母菌,发酵48小时得到发酵液;
S13、将步骤S12制得的发酵液进行高温瞬时灭菌,然后加入蜂蜜、甘草浸泡30小时然后采用离心机过滤得滤液;
S14、将步骤S13制得的滤液进行高温瞬时灭菌,加入防腐剂搅拌均匀,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装芹菜汁饮料。
所述的防腐剂为山梨酸钾。
步骤S12所述的发酵温度为40度。
Claims (7)
1.一种芹菜汁饮料,其特征在于,按重量份计,由以下原料制成:芹菜70-80份、冬瓜30-40份、柠檬汁5-8份、蜂蜜10-20份、甘草5-10份、防腐剂0.02-0.04份。
2.根据权利要求1所述一种芹菜汁饮料,其特征在于,按重量份计,由以下原料制成:芹菜70份、冬瓜30份、柠檬汁5份、蜂蜜10份、甘草5份、防腐剂0.02份。
3.根据权利要求1所述一种芹菜汁饮料,其特征在于,按重量份计,由以下原料制成:芹菜75份、冬瓜35份、柠檬汁6份、蜂蜜15份、甘草7份、防腐剂0.03份。
4.根据权利要求1所述一种芹菜汁饮料,其特征在于,按重量份计,由以下原料制成:芹菜80份、冬瓜40份、柠檬汁8份、蜂蜜20份、甘草10份、防腐剂0.04份。
5.根据权利要求1-4之一所述的一种芹菜汁饮料,其特征在于,其制备方法包括以下步骤:
S10、芹菜去叶留茎清洗干净,切成4-5厘米长备用;冬瓜去皮清洗干净切块备用;
S11、将芹菜茎和冬瓜混合榨汁,用100目筛滤布过滤,制得芹菜冬瓜汁;
S12、将步骤S11制得的芹菜冬瓜汁加入柠檬汁搅拌均匀,接种双歧杆菌和酵母菌,发酵24-48小时得到发酵液;
S13、将步骤S12制得的发酵液进行高温瞬时灭菌,然后加入蜂蜜、甘草浸泡24-30小时然后采用离心机过滤得滤液;
S14、将步骤S13制得的滤液进行高温瞬时灭菌,加入防腐剂搅拌均匀,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装芹菜汁饮料。
6.根据权利要求1所述一种芹菜汁饮料,其特征在于:所述的防腐剂为山梨酸钾。
7.根据权利要求1所述一种芹菜汁饮料,其特征在于:步骤S12所述的发酵温度为30-40度。
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