CN107889984A - 一种紫菜荔枝复合果汁饮料 - Google Patents
一种紫菜荔枝复合果汁饮料 Download PDFInfo
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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
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及果汁饮料生产技术领域,具体为一种紫菜荔枝复合果汁饮料,所述复合果汁饮料由以下原料组成:紫菜汁、荔枝汁、蔗糖、柠檬酸、甜味剂、稳定剂、水,同时本发明还公布了该饮料的制备方法,包括预融化、装罐、均质、杀菌、分装等步骤。本发明通过科学合理的方法先提取出紫菜汁和荔枝汁,然后再与其余原料混合制成复合果汁饮料,既保留了紫菜和荔枝的营养成分,又充分利用了紫菜、荔枝各自的特性形成互补,因而除了味道香甜爽口外,还有效解决了脾胃虚寒的人不适合食用紫菜,火气上升的人不适合食用荔枝的问题,因此适合人群范围广,可有效补充人体所需的各种营养成分,在果汁饮料生产技术领域具有广阔的应用前景。
Description
技术领域
本发明涉及果汁饮料生产技术领域,具体为一种紫菜荔枝复合果汁饮料。
背景技术
紫菜属中叶状藻体可食的种群,营养丰富,其蛋白质含量超过海带,并含有较多的胡萝卜素和核黄素。每100g干紫菜含蛋白质24~28g、脂肪0.9克、碳水化合物31~50g、钙330毫克、磷440毫克、铁32毫克、胡萝卜素1.23毫克、核黄素2.07毫克、尼克酸5.1毫克、丙氨酸3.4g、谷氨酸3.2g、甘氨酸2.4g、白氨酸2.6g、异白氨酸1.4g,其蛋白质、铁、磷、钙、核黄素、胡萝卜素等含量居各种蔬菜之冠,故紫菜又有“营养宝库”的美称。
荔枝营养丰富,含葡萄糖、蔗糖、蛋白质、脂肪以及维生素A、B、C等,并含叶酸、精氨酸、色氨酸等各种营养素,对人体健康十分有益。荔枝具有健脾生津,理气止痛之功效,适用于身体虚弱,病后津液不足,胃寒疼痛,疝气疼痛等症。现代研究发现,荔枝有营养脑细胞的作用,可改善失眠、健忘、多梦等症,并能促进皮肤新陈代谢,延缓衰老。
虽说荔枝性温,适合脾胃虚寒、体质虚弱的人,但过多食用荔枝同样容易引起虚火、实火上升,导致身体不适,而紫菜性寒,因此两者正好互补,但目前市面上并没有以两者为主料制成的食品,想同时吃这两种食物比较麻烦,因此市场上一直对以紫菜、荔枝为主原料制成的食品存在大量需求。
发明内容
针对上述存在的问题,本发明一种紫菜荔枝复合果汁饮料,由以下原料组成:紫菜汁、荔枝汁、蔗糖、柠檬酸、甜味剂、CMC稳定剂、纯净水。首先通过科学合理的方法提取出紫菜汁和荔枝汁,然后再与其余原料混合制成复合果汁饮料,既保留了紫菜和荔枝的营养成分,又充分利用了紫菜、荔枝各自的特性形成互补,因而除了味道香甜爽口外,还有效解决了脾胃虚寒的人不适合食用紫菜,火气上升的人不适合食用荔枝的问题,因此适合人群范围广,可有效补充人体所需的各种营养成分,解决了上述问题。
为了达到上述目的,本发明采用了以下技术方案:
一种紫菜荔枝复合果汁饮料,其特征在于,由以下重量份的原料组成:紫菜汁15-18份、荔枝汁15-18份、蔗糖3-4份、柠檬酸0.15-0.2份、甜味剂0.05-0.08份、CMC稳定剂0.004-0.005份、纯净水35-40份。
一种紫菜荔枝复合果汁饮料的制备方法,其特征在于,由以下步骤组成:
步骤(1):先将蔗糖和CMC稳定剂熔化,过滤后静置冷却3分钟;
步骤(2):将冷却后的蔗糖、CMC稳定剂与紫菜汁、荔枝汁、柠檬酸、甜味剂、纯净水一起加入配料罐中,然后搅拌均匀;
步骤(3):将混匀后的配料放入高压均质机中用42兆帕压力进行均质,制成复合果汁;
步骤(4):将复合果汁送入高温瞬时杀菌器中,在100℃条件下杀菌40秒,然后在无菌条件下进行分装;
步骤(5):分装后的复合果汁放置在37℃的保温库内保存。
进一步的,所述紫菜汁由以下步骤制得:
步骤(1):先用淡盐水浸泡紫菜30-60分钟,再用清水清洗紫菜2次;
步骤(2):将洗净后的紫菜用破碎机破碎,加入纯净水,再用单道打浆机打浆;
步骤(3):将紫菜桨倒入浸提罐,加入纯净水和醋酸溶液,加热煮沸,温度保持在95-100℃,时间90-150分钟,制成紫菜液;
步骤(4):用离心分离机对紫菜液进行渣汁分离,提取出来的紫菜汁用硅藻土过滤机过滤后存入储藏罐中。
进一步的,所述荔枝汁由以下步骤制得:
步骤(1):将荔枝去皮、去核后用破碎机破碎,然后放入沸水中煮2-4分钟;
步骤(2):将荔枝果肉从沸水中捞出后静置1分钟,然后放入螺旋式榨汁机中榨汁,榨汁过程中加入维生素C,榨出的荔枝汁用230目尼龙网筛过滤;
步骤(3):将过滤后的荔枝汁用真空脱气机在温度为45℃、真空度为0.2兆帕的条件下脱气16分钟;
步骤(4):将脱气后的荔枝汁用硅藻土过滤机过滤后存入储藏罐中。
进一步的,所述淡盐水的浓度为4%-7%。
进一步的,所述紫菜桨、纯净水和醋酸溶液的比例为1:5:0.05。
本发明的有益效果如下:
本发明一种紫菜荔枝复合果汁饮料,首先通过科学合理的方法先提取出紫菜汁和荔枝汁,然后再与其余原料混合制成复合果汁饮料,既保留了紫菜和荔枝的营养成分,又充分利用了紫菜、荔枝各自的特性形成互补,因而除了味道香甜爽口外,还有效解决了脾胃虚寒的人不适合食用紫菜,火气上升的人不适合食用荔枝的问题,因此适合人群范围广,可有效补充人体所需的各种营养成分,在果汁饮料生产技术领域具有广阔的应用前景,适合产业化大规模发展利用。
具体实施方式
下面结合实施例对一种紫菜荔枝复合果汁饮料,作进一步说明。
实施例1
一种紫菜荔枝复合果汁饮料,由以下重量份的原料组成:紫菜汁15份、荔枝汁15份、蔗糖3份、柠檬酸0.15份、甜味剂0.05份、CMC稳定剂0.004份、纯净水35份;
所述紫菜汁由以下步骤制得:
步骤(1):先用淡盐水浸泡紫菜30分钟,再用清水清洗紫菜2次;所述淡盐水的浓度为4%;
步骤(2):将洗净后的紫菜用破碎机破碎,加入纯净水,再用单道打浆机打浆;
步骤(3):将紫菜桨倒入浸提罐,加入纯净水和醋酸溶液,加热煮沸,温度保持在95℃,时间90分钟,制成紫菜液;所述紫菜桨、纯净水和醋酸溶液的比例为1:5:0.05;
步骤(4):用离心分离机对紫菜液进行渣汁分离,提取出来的紫菜汁用硅藻土过滤机过滤后存入储藏罐中;
所述荔枝汁由以下步骤制得:
步骤(1):将荔枝去皮、去核后用破碎机破碎,然后放入沸水中煮2分钟;
步骤(2):将荔枝果肉从沸水中捞出后静置1分钟,然后放入螺旋式榨汁机中榨汁,榨汁过程中加入维生素C,榨出的荔枝汁用230目尼龙网筛过滤;
步骤(3):将过滤后的荔枝汁用真空脱气机在温度为45℃、真空度为0.2兆帕的条件下脱气16分钟;
步骤(4):将脱气后的荔枝汁用硅藻土过滤机过滤后存入储藏罐中;
一种紫菜荔枝复合果汁饮料的制备方法,由以下步骤组成:
步骤(1):先将蔗糖和CMC稳定剂熔化,过滤后静置冷却3分钟;
步骤(2):将冷却后的蔗糖、CMC稳定剂与紫菜汁、荔枝汁、柠檬酸、甜味剂、纯净水一起加入配料罐中,然后搅拌均匀;
步骤(3):将混匀后的配料放入高压均质机中用42兆帕压力进行均质,制成复合果汁;
步骤(4):将复合果汁送入高温瞬时杀菌器中,在100℃条件下杀菌40秒,然后在无菌条件下进行分装;
步骤(5):分装后的复合果汁放置在37℃的保温库内保存。
实施例2
一种紫菜荔枝复合果汁饮料,由以下重量份的原料组成:紫菜汁18份、荔枝汁18份、蔗糖4份、柠檬酸0.2份、甜味剂0.08份、CMC稳定剂0.005份、纯净水40份;
所述紫菜汁由以下步骤制得:
步骤(1):先用淡盐水浸泡紫菜60分钟,再用清水清洗紫菜2次;所述淡盐水的浓度为7%;
步骤(2):将洗净后的紫菜用破碎机破碎,加入纯净水,再用单道打浆机打浆;
步骤(3):将紫菜桨倒入浸提罐,加入纯净水和醋酸溶液,加热煮沸,温度保持在100℃,时间150分钟,制成紫菜液;所述紫菜桨、纯净水和醋酸溶液的比例为1:5:0.05;
步骤(4):用离心分离机对紫菜液进行渣汁分离,提取出来的紫菜汁用硅藻土过滤机过滤后存入储藏罐中;
所述荔枝汁由以下步骤制得:
步骤(1):将荔枝去皮、去核后用破碎机破碎,然后放入沸水中煮4分钟;
步骤(2):将荔枝果肉从沸水中捞出后静置1分钟,然后放入螺旋式榨汁机中榨汁,榨汁过程中加入维生素C,榨出的荔枝汁用230目尼龙网筛过滤;
步骤(3):将过滤后的荔枝汁用真空脱气机在温度为45℃、真空度为0.2兆帕的条件下脱气16分钟;
步骤(4):将脱气后的荔枝汁用硅藻土过滤机过滤后存入储藏罐中;
一种紫菜荔枝复合果汁饮料的制备方法,由以下步骤组成:
步骤(1):先将蔗糖和CMC稳定剂熔化,过滤后静置冷却3分钟;
步骤(2):将冷却后的蔗糖、CMC稳定剂与紫菜汁、荔枝汁、柠檬酸、甜味剂、纯净水一起加入配料罐中,然后搅拌均匀;
步骤(3):将混匀后的配料放入高压均质机中用42兆帕压力进行均质,制成复合果汁;
步骤(4):将复合果汁送入高温瞬时杀菌器中,在100℃条件下杀菌40秒,然后在无菌条件下进行分装;
步骤(5):分装后的复合果汁放置在37℃的保温库内保存。
实施例3
一种紫菜荔枝复合果汁饮料,由以下重量份的原料组成:紫菜汁16份、荔枝汁16份、蔗糖3.5份、柠檬酸0.18份、甜味剂0.07份、CMC稳定剂0.0045份、纯净水37份;
所述紫菜汁由以下步骤制得:
步骤(1):先用淡盐水浸泡紫菜45分钟,再用清水清洗紫菜2次;所述淡盐水的浓度为5%;
步骤(2):将洗净后的紫菜用破碎机破碎,加入纯净水,再用单道打浆机打浆;
步骤(3):将紫菜桨倒入浸提罐,加入纯净水和醋酸溶液,加热煮沸,温度保持在98℃,时间120分钟,制成紫菜液;所述紫菜桨、纯净水和醋酸溶液的比例为1:5:0.05;
步骤(4):用离心分离机对紫菜液进行渣汁分离,提取出来的紫菜汁用硅藻土过滤机过滤后存入储藏罐中;
所述荔枝汁由以下步骤制得:
步骤(1):将荔枝去皮、去核后用破碎机破碎,然后放入沸水中煮3分钟;
步骤(2):将荔枝果肉从沸水中捞出后静置1分钟,然后放入螺旋式榨汁机中榨汁,榨汁过程中加入维生素C,榨出的荔枝汁用230目尼龙网筛过滤;
步骤(3):将过滤后的荔枝汁用真空脱气机在温度为45℃、真空度为0.2兆帕的条件下脱气16分钟;
步骤(4):将脱气后的荔枝汁用硅藻土过滤机过滤后存入储藏罐中;
一种紫菜荔枝复合果汁饮料的制备方法,由以下步骤组成:
步骤(1):先将蔗糖和CMC稳定剂熔化,过滤后静置冷却3分钟;
步骤(2):将冷却后的蔗糖、CMC稳定剂与紫菜汁、荔枝汁、柠檬酸、甜味剂、纯净水一起加入配料罐中,然后搅拌均匀;
步骤(3):将混匀后的配料放入高压均质机中用42兆帕压力进行均质,制成复合果汁;
步骤(4):将复合果汁送入高温瞬时杀菌器中,在100℃条件下杀菌40秒,然后在无菌条件下进行分装;
步骤(5):分装后的复合果汁放置在37℃的保温库内保存。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他未背离本发明的精神实质与原理所做的改变、修饰、替换、组合、简化,均视为等效的置换方式,都包含在本发明的保护范围之内。
Claims (6)
1.一种紫菜荔枝复合果汁饮料,其特征在于,由以下重量份的原料组成:紫菜汁15-18份、荔枝汁15-18份、蔗糖3-4份、柠檬酸0.15-0.2份、甜味剂0.05-0.08份、CMC稳定剂0.004-0.005份、纯净水35-40份。
2.根据权利要求1所述的一种紫菜荔枝复合果汁饮料的制备方法,其特征在于,由以下步骤组成:
步骤(1):先将蔗糖和CMC稳定剂熔化,过滤后静置冷却3分钟;
步骤(2):将冷却后的蔗糖、CMC稳定剂与紫菜汁、荔枝汁、柠檬酸、甜味剂、纯净水一起加入配料罐中,然后搅拌均匀;
步骤(3):将混匀后的配料放入高压均质机中用42兆帕压力进行均质,制成复合果汁;
步骤(4):将复合果汁送入高温瞬时杀菌器中,在100℃条件下杀菌40秒,然后在无菌条件下进行分装;
步骤(5):分装后的复合果汁放置在37℃的保温库内保存。
3.根据权利要求1所述的一种紫菜荔枝复合果汁饮料,其特征在于,所述紫菜汁由以下步骤制得:
步骤(1):先用淡盐水浸泡紫菜30-60分钟,再用清水清洗紫菜2次;
步骤(2):将洗净后的紫菜用破碎机破碎,加入纯净水,再用单道打浆机打浆;
步骤(3):将紫菜桨倒入浸提罐,加入纯净水和醋酸溶液,加热煮沸,温度保持在95-100℃,时间90-150分钟,制成紫菜液;
步骤(4):用离心分离机对紫菜液进行渣汁分离,提取出来的紫菜汁用硅藻土过滤机过滤后存入储藏罐中。
4.根据权利要求1所述的一种紫菜荔枝复合果汁饮料,其特征在于,所述荔枝汁由以下步骤制得:
步骤(1):将荔枝去皮、去核后用破碎机破碎,然后放入沸水中煮2-4分钟;
步骤(2):将荔枝果肉从沸水中捞出后静置1分钟,然后放入螺旋式榨汁机中榨汁,榨汁过程中加入维生素C,榨出的荔枝汁用230目尼龙网筛过滤;
步骤(3):将过滤后的荔枝汁用真空脱气机在温度为45℃、真空度为0.2兆帕的条件下脱气16分钟;
步骤(4):将脱气后的荔枝汁用硅藻土过滤机过滤后存入储藏罐中。
5.根据权利要求3所述的一种紫菜荔枝复合果汁饮料,其特征在于:所述淡盐水的浓度为4%-7%。
6.根据权利要求3所述的一种紫菜荔枝复合果汁饮料,其特征在于:所述紫菜桨、纯净水和醋酸溶液的比例为1:5:0.05。
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