CN107348271A - 一种猕猴桃酵素饮料及其制备方法 - Google Patents
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Abstract
本发明涉及一种猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃、香蕉、红枣、枸杞、冰糖、乳糖、食用酵母、纯净水,其制备方法包括:(1)原材料选择备用;(2)切片处理;(3)混合处理;(4)密封贮存;(5)得到猕猴桃酵素饮料,该发明果肉鲜美,并且营养成分不被破坏,饮品的口感醇厚,酸甜,更具有利于人体健康,提高人体***免疫力的效果。
Description
技术领域
本发明涉及饮料和饮料加工领域,具体涉及一种猕猴桃酵素饮料及其制备方法。
背景技术
猕猴桃是猕猴桃科植物猕猴桃的果实。猕猴桃一般是椭圆形的,深褐色并带毛的表皮一般不食用,而其内则是呈亮绿色的果肉和一排黑色的种子。猕猴桃的质地柔软,味道有时被描述为草莓、香蕉、凤梨三者的混合。因猕猴喜食,故名猕猴桃;亦有说法是因为果皮覆毛,貌似猕猴而得名。
猕猴桃含有丰富的碳水化合物,维生素和微量元素,尤其是维生素C、维生素A叶酸的含量较高,维生素C的含量是苹果的十倍左右,被誉为“维生素C之王”,猕猴桃外皮含有丰富果胶,猕猴桃属低脂低热量水果,还有丰富的叶酸、膳食纤维、低钠高钾等,猕猴桃中含有多种氨基酸,像麸氨酸及精氨酸这两种氨基酸可作为脑部神经传导物质、可促进生长激素分泌,果肉中黑色颗粒部分,有丰富的维生素E,因此,猕猴桃的营养价值很高,并且具有以下的功效:1.降低胆固醇,奇异果中所含纤维,有三分之一是果胶,特别是皮和果肉接触部分。果胶可降低血中胆固醇浓度,预防心血管疾病,2.促消化,它含有的膳食纤维不仅能够降低胆固醇,而且可以帮助消化,防止便秘,清除体内有害代谢物,3.降血脂,抑制胆固醇在动脉内壁的沉积,从而防治动脉硬化,可改善心肌功能,防治心脏病等,4.防癌抑肿瘤,常吃烧烤食物能使癌症的发病率升高,因为烧烤食物下肚后会在体内进行硝化反应,产生出致癌物。而猕猴桃中富含的维生素C作为一种抗氧化剂,能够有效抑制这种硝化反应,防止癌症发生,5.增强体质,猕猴桃亦是滋补强壮之品,其中的营养物质可明显提高肌体活性,促进新陈代谢,协调肌体机能,阻断致癌物质,增强体质,延缓衰老。
酵素,英文名称ENZYME,又称植物综合活性酶,是一种由氨基酸组成的具有特殊生物活性的物质,它存在于所有活的动植物体内,是维持机体正常功能,消化食物,修复组织等生命活动的一种必需物质。酵素就是“酶”的俗称,在日本和中国台湾地区叫酵素,在中国大陆地区叫酶。酵素几乎参与所有的生命活动:思考问题,运动,睡眠,呼吸,愤怒,哭泣或者荷尔蒙分泌等都是以酵素为中心的活动结果。酵素催化剂样的催化作用带动着机体的生化反应,保证生命现象的进行。若没有酵素,生化反应将无法进行,五大营养素(碳水化合物、类脂质、蛋白质、维生素、矿物质)都将变的对机体毫无用处,生命现象将会停止。因此,酵素对生命的重。
因此,提供一种制备方法科学合理,保证猕猴桃果肉的鲜美,并且营养成分不被破坏,饮品的口感醇厚,酸甜,更具有利于人体健康,提高人体***免疫力效果的猕猴桃酵素饮料,具有广泛的市场前景和显著的经济价值。
发明内容
针对现有技术的不足,本发明提供一种制备方法科学合理,使猕猴桃在处理时保证猕猴桃果肉的鲜美,并且营养成分不被破坏,使得饮品的口感醇厚,酸甜,更具有利于人体健康,提高人体***免疫力效果的猕猴桃酵素饮料。
本发明的技术方案是这样实现的:
一种猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃10~40份、香蕉5~15份、红枣1~8份、枸杞3~10份、冰糖10~30份、乳糖10~30份、食用酵母1~5份、纯净水60~100份。
进一步,所述的猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃30份、香蕉10份、红枣5份、枸杞8份、冰糖20份、乳糖25份、食用酵母3份、纯净水80份。
一种猕猴桃酵素饮料的制备方法,其特征在于:包括以下步骤:
(1)将原材料猕猴桃、香蕉、红枣、枸杞,用清水洗净,去皮去核,控干水分,选取质量好的冰糖、乳糖、食用酵母、纯净水,备用;
(2)按权利要求1或2的配比,将步骤(1)中的猕猴桃、香蕉、红枣进行切片处理,备用;
(3)将步骤(1)中的冰糖、乳糖、食用酵母混合均匀,备用;
(4)将步骤(2)中的猕猴桃、香蕉、红枣铺设到密封罐中,在每层水果中间铺设步骤(3)中混合物,排出空气,密封贮存;
(5)步骤(4)中密封贮存的果片需要1~3天进行搅拌一次,贮存温度为30~35度,贮存时间为3~6个月,之后将密封罐中的果肉进行无菌捣碎,再次密封贮存1~2个月,即可得到猕猴桃酵素饮料。
本发明具有如下的积极效果:该猕猴桃酵素饮料,由于猕猴桃含有丰富的碳水化合物,维生素和微量元素,尤其是维生素C、维生素A叶酸的含量较高,酵素,是一种由氨基酸组成的具有特殊生物活性的物质,它存在于所有活的动植物体内,是维持机体正常功能,消化食物,修复组织等生命活动的一种必需物质,对身体机能非常重要,制作猕猴桃酵素饮料可以高人体***免疫力,猕猴桃还可以可用于预防和治疗便秘,痔疮,清热去火,润燥通便,心血管疾病,促进新陈代谢,调节机体机能,增强体质、助消化和清除体内有害代谢物,同时在该酵素饮料中加入了香蕉、红枣和枸杞,其中,香蕉:果肉香甜软滑,香蕉含有称为“智慧之盐”的磷,又有丰富的蛋白质、糖、钾、维生素A和C,同时纤维也多,堪称相当好的营养食品。香蕉果肉每100克含糖15%以上,酸0.2--0.3%,蛋白质1.5%,还有丰富的磷53毫克、钙19毫克、钾400毫克、维生素C24毫克。香蕉还含有果胶、多种酶类物质以及微量元素等。香蕉富含钾和镁,钾能防止血压上升、及肌肉痉挛,镁则具有消除疲劳的效果,香蕉含有的维生素A能增强对疾病的抵抗力,维持正常的生殖力和视力所需要,香蕉还有促进肠胃蠕动,润肠通便,润肺止咳、清热解毒,助消化和滋补的作用。香蕉容易消化、吸收,从小孩到老年人都能安心地食用,并补给均衡的营养,红枣,最突出的特点是维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳之功效。红枣为温带作物,适应性强,含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质,枸杞:富含枸杞多糖,能够增强非特异性免疫功能,提高抗病能力,抑制肿瘤生长和细胞突变,降血压、血糖,抗衰老,抗肿瘤,抗疲劳,抗辐射损伤,保护机体的免疫功能,提高视力,提高呼吸道抗病能力,枸杞富含胡萝卜素,在人体内能转化成维生素A,具有维持上皮组织正常生长与分化的功能,量充足时可预防鼻、咽、喉和其他呼吸道感染,提高呼吸道抗病能力。该酵素饮料通过将猕猴桃、香蕉、红枣和枸杞的结合达到更好的吸收效果,制作的酵素饮料口感醇厚,品味佳,制作方法简单易行,又不损失猕猴桃的营养价值。
具体实施方式
实施例1
一种猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃10份、香蕉5份、红枣1份、枸杞3份、冰糖10份、乳糖10份、食用酵母1份、纯净水60份。
一种猕猴桃酵素饮料的制备方法,其特征在于:包括以下步骤:
(1)将原材料猕猴桃、香蕉、红枣、枸杞,用清水洗净,去皮去核,控干水分,选取质量好的冰糖、乳糖、食用酵母、纯净水,备用;
(2)按权利要求1或2的配比,将步骤(1)中的猕猴桃、香蕉、红枣进行切片处理,备用;
(3)将步骤(1)中的冰糖、乳糖、食用酵母混合均匀,备用;
(4)将步骤(2)中的猕猴桃、香蕉、红枣铺设到密封罐中,在每层水果中间铺设步骤(3)中混合物,排出空气,密封贮存;
(5)步骤(4)中密封贮存的果片需要1天进行搅拌一次,贮存温度为30度,贮存时间为3个月,之后将密封罐中的果肉进行无菌捣碎,再次密封贮存1个月,即可得到猕猴桃酵素饮料。
实施例2
一种猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃酵素包括以下重量份数的原料:猕猴桃30份、香蕉10份、红枣5份、枸杞8份、冰糖20份、乳糖25份、食用酵母3份、纯净水80份。
一种猕猴桃酵素饮料的制备方法,其特征在于:包括以下步骤:
(1)将原材料猕猴桃、香蕉、红枣、枸杞,用清水洗净,去皮去核,控干水分,选取质量好的冰糖、乳糖、食用酵母、纯净水,备用;
(2)按权利要求1或2的配比,将步骤(1)中的猕猴桃、香蕉、红枣进行切片处理,备用;
(3)将步骤(1)中的冰糖、乳糖、食用酵母混合均匀,备用;
(4)将步骤(2)中的猕猴桃、香蕉、红枣铺设到密封罐中,在每层水果中间铺设步骤(3)中混合物,排出空气,密封贮存;
(5)步骤(4)中密封贮存的果片需要2天进行搅拌一次,贮存温度为32度,贮存时间为4个月,之后将密封罐中的果肉进行无菌捣碎,再次密封贮存1个月,即可得到猕猴桃酵素饮料。
实施例3
一种猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃40份、香蕉15份、红枣8份、枸杞10份、冰糖30份、乳糖30份、食用酵母5份、纯净水100份。
一种猕猴桃酵素饮料的制备方法,其特征在于:包括以下步骤:
(1)将原材料猕猴桃、香蕉、红枣、枸杞,用清水洗净,去皮去核,控干水分,选取质量好的冰糖、乳糖、食用酵母、纯净水,备用;
(2)按权利要求1或2的配比,将步骤(1)中的猕猴桃、香蕉、红枣进行切片处理,备用;
(3)将步骤(1)中的冰糖、乳糖、食用酵母混合均匀,备用;
(4)将步骤(2)中的猕猴桃、香蕉、红枣铺设到密封罐中,在每层水果中间铺设步骤(3)中混合物,排出空气,密封贮存;
(5)步骤(4)中密封贮存的果片需要3天进行搅拌一次,贮存温度为35度,贮存时间为6个月,之后将密封罐中的果肉进行无菌捣碎,再次密封贮存2个月,即可得到猕猴桃酵素饮料。
Claims (3)
1.一种猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃10~40份、香蕉5~15份、红枣1~8份、枸杞3~10份、冰糖10~30份、乳糖10~30份、食用酵母1~5份、纯净水60~100份。
2.根据权利要求1所述的猕猴桃酵素饮料,其特征在于:所述的猕猴桃酵素包括以下重量份数的原料:猕猴桃30份、香蕉10份、红枣5份、枸杞8份、冰糖20份、乳糖25份、食用酵母3份、纯净水80份。
3.根据权利要求1所述的猕猴桃酵素饮料的制备方法,其特征在于:包括以下步骤:
(1)将原材料猕猴桃、香蕉、红枣、枸杞,用清水洗净,去皮去核,控干水分,选取质量好的冰糖、乳糖、食用酵母、纯净水,备用;
(2)按权利要求1或2的配比,将步骤(1)中的猕猴桃、香蕉、红枣进行切片处理,备用;
(3) 将步骤(1)中的冰糖、乳糖、食用酵母混合均匀,备用;
(4) 将步骤(2)中的猕猴桃、香蕉、红枣铺设到密封罐中,在每层水果中间铺设步骤(3)中混合物,排出空气,密封贮存;
(5)步骤(4)中密封贮存的果片需要1~3天进行搅拌一次,贮存温度为30~35度,贮存时间为3~6个月,之后将密封罐中的果肉进行无菌捣碎,再次密封贮存1~2个月,即可得到猕猴桃酵素饮料。
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