CN107950822A - 一种蜂蜜复合饮料 - Google Patents
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 5
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—Adding ingredients
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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
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- 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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Abstract
本发明公开了一种蜂蜜复合饮料,按质量份数,由下列原料组分构成:按质量份数,由下列原料组分构成:芦荟汁30~45份、枸杞汁40~50份、蜂蜜8~10份、白砂糖8~15份、柠檬酸0.2~0.5份、羧甲基纤维素钠0.1~0.3份、清水100~120份。本发明制得的复合饮料,可同时具备芦荟、枸杞、蜂蜜三者的保健效果,同时带有芦荟特有的清香以及枸杞、蜂蜜的香气,口感清爽,长期饮用,可提高人体自身免疫力,以及预防其他相关疾病。
Description
技术领域
本发明涉及一种蜂蜜复合饮料,应用于蜂蜜深加工技术领域。
背景技术
随着社会的发展和生活水平的提高,人们越来越关注食品的营养保健功能,各种具有一定保健功能的饮料不断出现,复合饮料可以使各种营养成分互补,同时也可借助各个原料特有的风味,获得具有特定感官品质的饮品,蜂蜜是被人们广泛认知的天然营养食品,试验表明中,蜂蜜中含有与人体血清浓度相似的各种无机盐,还有多种维生素和有机酸,因此,若能将蜂蜜应用于复合保健饮料领域中,具有很好的市场前景。
发明内容
为解决上述的问题,本发明公开了一种蜂蜜复合饮料,将蜂蜜、枸杞、芦荟按一定比例掺入饮料中,获得一种质地均匀、口感好的新型饮料。
本发明公布了一种蜂蜜复合饮料,按质量份数,由下列原料组分构成:芦荟汁30~45份、枸杞汁40~50份、蜂蜜8~10份、白砂糖8~15份、柠檬酸0.2~0.5份、羧甲基纤维素钠0.1~0.3份、清水100~120份。
本发明的制备方法如下:
1)芦荟汁的制备:将芦荟叶表面的泥土、沙石等杂质清洗干净,去除芦荟叶表面青皮,然后放入组织捣碎机中捣碎,捣碎后的芦荟叶放入水浴锅内加热脱气,脱气温度75~85℃,时间10min,脱气后的芦荟汁通过纱布过滤,得芦荟汁;
2)枸杞汁的制备:将枸杞清洗后放入清水中浸泡10min,取出后用清水反复漂洗,然后放入组织捣碎机中捣碎,捣碎后的枸杞放入水浴锅内加热脱气,脱气温度75~85℃,时间10min,脱气后的枸杞汁通过纱布过滤,过滤两次,先用两层纱布过滤,然后再用4层纱布对滤液进行二次过滤得枸杞汁;
3)调配:按上述质量份,依次将芦荟汁、枸杞汁、蜂蜜、白砂糖、柠檬酸、羧甲基纤维素钠、清水加入至容器内,混合并物料搅拌均匀;
4)均质杀菌:将混合均匀的饮料于80~85℃脱气,在20MPa压力下均质,然后在90℃环境下进行巴氏杀菌,杀菌后灌装即得成品。
本发明中各成分的功能如下:
芦荟汁:芦荟中含有多种特定功能的高活性分子,具有健胃、美容、抗癌、抗菌、抗肿瘤、降血脂、降低血糖、提高免疫和再生的作用。
枸杞汁:枸杞具有补肾益精、养肝明目等作用,既是治疗多种疾病的良药,又是滋补健身的高级营养品。
蜂蜜: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,同时还具有滋阴润燥、补虚润肺、解毒、调和诸药的作用。
本发明的有益效果是:制得的复合饮料,可同时具备芦荟、枸杞、蜂蜜三者的保健效果,同时带有芦荟特有的清香以及枸杞、蜂蜜的香气,口感清爽,长期饮用,可提高人体自身免疫力,以及预防其他相关疾病。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例一:
本发明公布了一种蜂蜜复合饮料,按质量份数,由下列原料组分构成:芦荟汁40份、枸杞汁45份、蜂蜜8份、白砂糖10份、柠檬酸0.2份、羧甲基纤维素钠0.3份、清水100份。
本发明的制备方法如下:
1)芦荟汁的制备:将芦荟叶表面的泥土、沙石等杂质清洗干净,去除芦荟叶表面青皮,然后放入组织捣碎机中捣碎,捣碎后的芦荟叶放入水浴锅内加热脱气,脱气温度80℃,时间10min,脱气后的芦荟汁通过纱布过滤,得芦荟汁;
2)枸杞汁的制备:将枸杞清洗后放入清水中浸泡10min,取出后用清水反复漂洗,然后放入组织捣碎机中捣碎,捣碎后的枸杞放入水浴锅内加热脱气,脱气温度80℃,时间10min,脱气后的枸杞汁通过纱布过滤,过滤两次,先用两层纱布过滤,然后再用4层纱布对滤液进行二次过滤得枸杞汁;
3)调配:按上述质量份,依次将芦荟汁、枸杞汁、蜂蜜、白砂糖、柠檬酸、羧甲基纤维素钠、清水加入至容器内,混合并物料搅拌均匀;
4)均质杀菌:将混合均匀的饮料于82℃脱气,在20MPa压力下均质,然后在90℃环境下进行巴氏杀菌,杀菌后灌装即得成品。
实施例二:
一种蜂蜜复合饮料,按质量份数,由下列原料组分构成:芦荟汁45份、枸杞汁40份、蜂蜜10份、白砂糖8份、柠檬酸0.2份、羧甲基纤维素钠0.2份、清水120份。
本发明的制备方法如下:
1)芦荟汁的制备:将芦荟叶表面的泥土、沙石等杂质清洗干净,去除芦荟叶表面青皮,然后放入组织捣碎机中捣碎,捣碎后的芦荟叶放入水浴锅内加热脱气,脱气温度82℃,时间10min,脱气后的芦荟汁通过纱布过滤,得芦荟汁;
2)枸杞汁的制备:将枸杞清洗后放入清水中浸泡10min,取出后用清水反复漂洗,然后放入组织捣碎机中捣碎,捣碎后的枸杞放入水浴锅内加热脱气,脱气温度82℃,时间10min,脱气后的枸杞汁通过纱布过滤,过滤两次,先用两层纱布过滤,然后再用4层纱布对滤液进行二次过滤得枸杞汁;
3)调配:按上述质量份,依次将芦荟汁、枸杞汁、蜂蜜、白砂糖、柠檬酸、羧甲基纤维素钠、清水加入至容器内,混合并物料搅拌均匀;
4)均质杀菌:将混合均匀的饮料于85℃脱气,在20MPa压力下均质,然后在90℃环境下进行巴氏杀菌,杀菌后灌装即得成品。
最后应说明的是:以上实施例仅用以说明本发明而并非限制本发明所描述的技术方案;因此,尽管本说明书参照上述的各个实施例对本发明已进行了详细的说明,但是,本领域的普通技术人员应当理解,仍然可以对本发明进行修改或等同替换;而一切不脱离本发明的精神和范围的技术方案及其改进,其均应涵盖在本发明的权利要求范围中。
Claims (2)
1.一种蜂蜜复合饮料,其特征在于:按质量份数,由下列原料组分构成:芦荟汁30~45份、枸杞汁40~50份、蜂蜜8~10份、白砂糖8~15份、柠檬酸0.2~0.5份、羧甲基纤维素钠0.1~0.3份、清水100~120份。
2.根据权利要求1中所述的一种蜂蜜复合饮料,其特征在于:本发明的制备方法如下:
1)芦荟汁的制备:将芦荟叶表面的泥土、沙石等杂质清洗干净,去除芦荟叶表面青皮,然后放入组织捣碎机中捣碎,捣碎后的芦荟叶放入水浴锅内加热脱气,脱气温度75~85℃,时间10min,脱气后的芦荟汁通过纱布过滤,得芦荟汁;
2)枸杞汁的制备:将枸杞清洗后放入清水中浸泡10min,取出后用清水反复漂洗,然后放入组织捣碎机中捣碎,捣碎后的枸杞放入水浴锅内加热脱气,脱气温度75~85℃,时间10min,脱气后的枸杞汁通过纱布过滤,过滤两次,先用两层纱布过滤,然后再用4层纱布对滤液进行二次过滤得枸杞汁;
3)调配:按上述质量份,依次将芦荟汁、枸杞汁、蜂蜜、白砂糖、柠檬酸、羧甲基纤维素钠、清水加入至容器内,混合并物料搅拌均匀;
4)均质杀菌:将混合均匀的饮料于80~85℃脱气,在20MPa压力下均质,然后在90℃环境下进行巴氏杀菌,杀菌后灌装即得成品。
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Cited By (3)
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CN112753907A (zh) * | 2019-11-06 | 2021-05-07 | 石方海 | 蜂蜜芦荟汁及其制备方法 |
CN112772798A (zh) * | 2019-11-06 | 2021-05-11 | 石方海 | 芦荟柠檬汁及其制备方法 |
CN114097961A (zh) * | 2021-11-29 | 2022-03-01 | 河北昂丰农业科技有限公司 | 一种新型蜂蜜饮料及其瓶体 |
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CN103141899A (zh) * | 2013-04-07 | 2013-06-12 | 徐州工程学院 | 一种芦荟枸杞花生复合保健饮料 |
CN107259253A (zh) * | 2017-08-24 | 2017-10-20 | 苏州莱奥生物技术有限公司 | 一种芦荟枸杞复合保健饮料 |
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