CN107772178A - 一种仙人掌山楂复合饮料的制备方法 - Google Patents
一种仙人掌山楂复合饮料的制备方法 Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 241000219357 Cactaceae Species 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 239000011265 semifinished product Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- KDFQYGBJUYYWDJ-UHFFFAOYSA-N azane;sodium Chemical compound N.[Na] KDFQYGBJUYYWDJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 4
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 3
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- 239000001587 sorbitan monostearate Substances 0.000 claims description 3
- 229940035048 sorbitan monostearate Drugs 0.000 claims description 3
- 235000011076 sorbitan monostearate Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 12
- 241001092040 Crataegus Species 0.000 abstract description 9
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 4
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 229960002477 riboflavin Drugs 0.000 abstract description 4
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- 238000000034 method Methods 0.000 abstract description 3
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- 229930003268 Vitamin C Natural products 0.000 abstract description 2
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- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- -1 raw plain C Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
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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
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种仙人掌山楂复合饮料的制备方法,包括以下步骤:(1)将新鲜山楂洗干净压榨;(2)将山楂汁加入仙人掌汁和水后加热搅拌,冷却过滤得到提取液;(3)将提取液和乳化剂、谷氨钠、食盐混合,然后加热搅拌后冷却获得半成品;(4)将半成品真空灌装后杀菌获得成品,该制备方法工艺简单,加工成本低,制备出来的饮料既有山楂酸甜的风味,也有仙人掌的风味,其营养丰富,含有丰富的维生素C、核黄素、柠檬酸、胡萝卜素、酒酸等成分,具有较高的药用价值,能清积去瘀、消滞生津、增进食欲,特别对软化血管、降低血压、抑制和降低胆固醇等心血管***疾病有显著疗效,而且其食用方便,具有比较高的推广价值。
Description
技术领域
本发明属于食品加工技术领域,特别涉及一种仙人掌山楂复合饮料的制备方法。
背景技术
随着人们生活水平的提高,休闲食品的市场需求越来越大,而休闲食品中,饮料占了很大的份量。山楂富含维生素C、核黄素、柠檬酸、胡萝卜素、酒酸等成分,具有较高的药用价值,能清积去瘀、消滞生津、增进食欲,特别对软化血管、降低血压、抑制和降低胆固醇等心血管***疾病有显著疗效。目前山楂的食用方式主要是生食或者制成饼干,食用方式较少,为此,本申请人致力于研究开发山楂更多的食用方式。
发明内容
本发明的目的在于克服现有不足,提供一种仙人掌山楂复合饮料的制备方法。
本发明所采取的技术方案是:
一种仙人掌山楂复合饮料的制备方法,包括以下步骤:(1)将新鲜山楂洗干净,然后压榨获得山楂汁;(2)将山楂汁加入仙人掌汁和水后加热至38~45℃进行搅拌,搅拌25~35分钟,冷却过滤得到提取液;(3)将提取液和乳化剂、谷氨钠、食盐混合,然后加热至45~55℃,搅拌1~2小时后冷却获得半成品;(4)将半成品真空灌装并密封,然后在100℃下杀菌15~30分钟即可获得成品。
进一步,所述步骤(2)中,山楂汁和仙人掌汁按重量比为1:(0.25~0.42)。
进一步,所述步骤(3)中,乳化剂由山梨糖醇酐单硬脂酸酯和硬脂甘油酯按1:1的重量比混合而成。
进一步,所述步骤(3)中,按重量份数,包括提取液100~200份,乳化剂0.05~0.1份、谷氨钠0.01~0.02份、食盐0.02~0.04份。
本发明的有益效果是:
本发明提供了一种仙人掌山楂复合饮料的制备方法,该制备方法工艺简单,加工成本低,制备出来的饮料既有山楂酸甜的风味,也有仙人掌的风味,其营养丰富,含有丰富的维生素C、核黄素、柠檬酸、胡萝卜素、酒酸等成分,具有较高的药用价值,能清积去瘀、消滞生津、增进食欲,特别对软化血管、降低血压、抑制和降低胆固醇等心血管***疾病有显著疗效,而且其食用方便,具有比较高的推广价值。
具体实施方式
下面结合具体实施例对本发明做进一步的说明:
实施例1
一种仙人掌山楂复合饮料的制备方法,包括以下步骤:
(1)将新鲜山楂洗干净,然后压榨获得山楂汁;(2)将山楂汁加入新鲜仙人掌汁和水后加热至40℃进行搅拌,其中山楂汁和仙人掌汁按重量比为1:0.35,搅拌32分钟,冷却过滤得到提取液;(3)按重量份数,称取提取液100份,乳化剂0.05份、谷氨钠0.01份、食盐0.02份,其中乳化剂由山梨糖醇酐单硬脂酸酯和硬脂甘油酯按1:1的重量比混合而成,然后将上述原料混合,然后加热至50℃,搅拌1.5小时后冷却获得半成品;(4)将半成品真空灌装并密封,然后在100℃下杀菌16分钟即可获得成品。
本发明的一种仙人掌山楂复合饮料的制备方法,该制备方法工艺简单,加工成本低,制备出来的饮料既有山楂酸甜的风味,也有仙人掌的风味,其营养丰富,含有丰富的维生素C、核黄素、柠檬酸、胡萝卜素、酒酸等成分,具有较高的药用价值,能清积去瘀、消滞生津、增进食欲,特别对软化血管、降低血压、抑制和降低胆固醇等心血管***疾病有显著疗效,而且其食用方便,具有比较高的推广价值。
Claims (4)
1.一种仙人掌山楂复合饮料的制备方法,其特征在于,包括以下步骤:(1)将新鲜山楂洗干净,然后压榨获得山楂汁;(2)将山楂汁加入仙人掌汁和水后加热至38~45℃进行搅拌,搅拌25~35分钟,冷却过滤得到提取液;(3)将提取液和乳化剂、谷氨钠、食盐混合,然后加热至45~55℃,搅拌1~2小时后冷却获得半成品;(4)将半成品真空灌装并密封,然后在100℃下杀菌15~30分钟即可获得成品。
2.根据权利要求1所述的一种仙人掌山楂复合饮料的制备方法,其特征在于,所述步骤(2)中,山楂汁和仙人掌汁按重量比为1:(0.25~0.42)。
3.根据权利要求1所述的一种仙人掌山楂复合饮料的制备方法,其特征在于,所述步骤(3)中,乳化剂由山梨糖醇酐单硬脂酸酯和硬脂甘油酯按1:1的重量比混合而成。
4.根据权利要求1所述的一种仙人掌山楂复合饮料的制备方法,其特征在于,所述步骤(3)中,按重量份数,包括提取液100~200份,乳化剂0.05~0.1份、谷氨钠0.01~0.02份、食盐0.02~0.04份。
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CN110495542A (zh) * | 2019-08-27 | 2019-11-26 | 江门职业技术学院 | 一种仙人掌固体饮料及制备方法 |
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Non-Patent Citations (3)
Title |
---|
代永刚等: "仙人掌山楂复合饮料的研制", 《广州食品工业科技》 * |
刘家宝等: "《食品加工技术、工艺和配方大全(精选版 下)》", 30 September 2005, 北京:科学技术文献出版社 * |
董文明等: "仙人掌山楂饮料的研制", 《饮料工业》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110495542A (zh) * | 2019-08-27 | 2019-11-26 | 江门职业技术学院 | 一种仙人掌固体饮料及制备方法 |
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