CN108260741A - 一种紫皮石斛、蓝莓、桑葚复合饮料及其制备方法 - Google Patents
一种紫皮石斛、蓝莓、桑葚复合饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及果汁饮料技术领域,具体涉及一种紫皮石斛、蓝莓、桑葚复合饮料及其制备方法,在紫皮石斛的基础上加入了蓝莓、桑葚果汁及其它辅料,蓝莓、桑葚酸甜适度、色泽漂亮、气味柔和,并富含多种营养保健化学物质,具有抗氧化、延缓衰老、养颜美容、增强免疫、助消化、防治癌症、防治心血管疾病、保护视力作用。通过加入蓝莓、桑葚以后,一方面可弥补紫皮石斛汁色泽、滋味的不足,另一方面可丰富紫皮石斛营养成分,并能增强其功效,使制得的复合果汁饮料具有浓郁的原材料气味,气味协调柔和,酸甜适口,无其它异味,无杂质,澄清均匀的***液体,品相上佳,利于推广销售。
Description
技术领域
本发明涉及果汁饮料技术领域,具体涉及一种紫皮石斛、蓝莓、桑葚复合饮料及其制备方法。
背景技术
紫皮石斛为兰科石斛属植物齿瓣石斛Dendrobium devoninum Paxt,俗称紫皮兰、大黄草。在云南保山龙陵县有大量人工种植,且具有质量好的特地。因此,2011年11月中国中药协会授予龙陵县“中国紫皮石斛之乡”的称号,2012年“龙陵紫皮石斛”获得国家工商行政管理总局颁发的《地理标志证明商标注册》证书。近年来由于当地农户大量种植紫皮石斛,导致供大于求,同时产品的研发力度不够,引起大量的紫皮石斛滞销,从而限制紫皮石斛产链的发展,影响了农户的收入。因此,研发紫皮石斛产品对其产链的发展及农户经济收入至关重要。
近年果汁饮料越来越受欢迎,也是目前社会发展的趋势。紫皮石斛含有多种氨基酸、联苄类、菲类、微量元素、多糖等营养化学物质,具有抗氧化、美容养颜、抗衰老、抗菌及增强免疫力等作用,是一种比较理想的天然保健营养饮料。在民间通常是以新鲜紫皮石斛茎榨汁方法来饮用,该方法简单、成本低、不破坏化学成分,但紫皮石斛汁气味淡、色泽不好、且不能长时间保存。
而现有技术中,如中国专利公开号CN107384742A公开的一种大蓟紫皮石斛保健醋的制作方法,所述的大蓟石斛保健醋,采用保健价值高的石斛、大蓟为原料,增添了保健醋的营养成分,分别预处理后,通过提取、制作发酵醅、过滤、发酵、陈酿、增香后熟及包装的酿造工序,使保健醋的口感柔和纯正,但营养价值和附加值低。
为此,本发明提供一种营养丰富、附加值高的紫皮石斛、蓝莓、桑葚复合饮料及其制备方法。
发明内容
为弥补现有技术中的不足,本发明提供一种紫皮石斛、蓝莓、桑葚复合饮料及其制备方法,在紫皮石斛的基础上加入了蓝莓、桑葚果汁及其它辅料,蓝莓、桑葚酸甜适度、色泽漂亮、气味柔和,并富含多种营养保健化学物质,如活性蛋白质、酸、膳食纤维、脂肪、多种维生素、微量矿物元素、花青素、果胶、超氧化物歧化酶、白藜芦醇等,具有抗氧化、延缓衰老、养颜美容、增强免疫、助消化、防治癌症、防治心血管疾病、保护视力作用;通过加入蓝莓、桑葚以后,一方面可弥补紫皮石斛汁不足,另一方面可丰富紫皮石斛营养成分,并能增强其功效。
本发明的目的是通过以下技术方案来实现的:
一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,包括以下步骤:
S1.选择紫皮石斛茎为原料,采用质量浓度0.2%盐酸浸泡20min后,用清水冲洗;
S2.将紫皮石斛茎投入90~95℃的热水中烫漂l~2min,然后去皮;
S3.将去皮后的紫皮石斛切段,用软水进行冲洗,然后与质量比为1:1的包装饮用水混合,同时加入质量百分数0.1%维生素C,打浆,制备成紫皮石斛浆;
S4.将紫皮石斛浆经100目滤布进行粗滤,然后将其投入到胶体磨机中进行研磨;
S5.将研磨后的紫皮石斛浆汁在55~65℃下均质10min。,然后加入质量百分数1%蜂蜜,并于4~8℃下静置4h,取上清液经硅藻土过滤机过滤,得到紫皮石斛浆汁;
S6.将紫皮石斛浆汁、蓝莓浓缩原汁、桑葚浓缩原汁混合,然后用柠檬酸、抗坏血酸、柠檬酸钠、黄原胶进行调配,控制pH值应保持在3.5~5.0,得到复合果汁;其中,控制紫皮石斛汁70~80g/100ml,蓝莓浓缩原汁1~3g/100ml,桑葚浓缩原汁1~3g/100ml,抗坏血酸 0.05~0.15g/100ml,柠檬酸0.1~0.15g/100ml,柠檬酸钠0.2~0.3g/100ml,黄原胶0.05~0.15g/100ml;
S7.将复合果汁投入到胶体磨机中进行研磨,然后在55~65℃下均质10min;
S8.将均质后的复合果汁过滤,然后真空脱气,驱除调配液中的氧气,瞬时高温杀菌,得到紫皮石斛、蓝莓、桑葚复合饮料。
进一步地,在步骤S1中,选择无腐烂、无虫咬、无害虫、发育正常的紫皮石斛茎为原料,同时要剔除茎以外的其它杂质。
进一步地,在步骤S3中,将去皮后的紫皮石斛切段成粒径0.8~1.2cm。
进一步地,在步骤S5和S7中,均质分别在15~20MPa压力下进行均质。
进一步地,在所述步骤S6中,控制紫皮石斛汁75g/100ml,蓝莓浓缩原汁2g/100ml,桑葚浓缩原汁2g/100ml,抗坏血酸0.1g/100ml,柠檬酸0.12g/100ml,柠檬酸钠0.24g/100ml,黄原胶0.1g/100ml。
进一步地,在所述步骤S8中,所述真空脱气是在真空度为92kPa的真空机下进行脱气处理。
进一步地,在所述步骤S8中,在瞬时高温杀菌后,热灌装封盖,经封盖后的成品于88~92℃冷热锅放置15min,然后冷却到室温,得到紫皮石斛、蓝莓、桑葚复合饮料。
一种紫皮石斛、蓝莓、桑葚复合饮料,由上述制备方法制备而成。
本发明的有益效果是:本发明紫皮石斛、蓝莓、桑葚复合饮料,制备方法简单,以紫皮石斛、蓝莓、桑葚是目前公认的最佳营养保健果品为原料,将三种有机结合,可丰富复合果汁营养、功效,并弥补紫皮石斛汁的不足,使制得的复合果汁饮料具有浓郁的原材料味,气味协调柔和,酸甜适口,无其它异味,无杂质,澄清均匀的***液体,品相上佳,利于推广销售。
具体实施方式
下面结合具体实施例进一步详细描述本发明的技术方案,但本发明的保护范围不局限于以下所述。
实施例
一种紫皮石斛、蓝莓、桑葚复合饮料,由包括以下步骤的方法制备而成:
S1.选择紫皮石斛茎为原料,采用质量浓度0.2%盐酸浸泡20min后,用清水冲洗;
S2.将紫皮石斛茎投入90~95℃的热水中烫漂l~2min,然后去皮;
S3.将去皮后的紫皮石斛切段,用软水进行冲洗,然后与质量比为1:1的包装饮用水混合,同时加入质量百分数0.1%维生素C,打浆,制备成紫皮石斛浆;
S4.将紫皮石斛浆经100目滤布进行粗滤,然后将其投入到胶体磨机中进行研磨;
S5.将研磨后的紫皮石斛浆汁在55~65℃下均质10min。,然后加入质量百分数1%蜂蜜,并于4~8℃下静置4h,取上清液经硅藻土过滤机过滤,得到紫皮石斛浆汁;
S6.将紫皮石斛浆汁、蓝莓浓缩原汁、桑葚浓缩原汁混合,然后用柠檬酸、抗坏血酸、柠檬酸钠、黄原胶进行调配,控制pH值应保持在3.5~5.0,得到复合果汁;其中,控制紫皮石斛汁70~80g/100ml,蓝莓浓缩原汁1~3g/100ml,桑葚浓缩原汁1~3g/100ml,抗坏血酸 0.05~0.15g/100ml,柠檬酸0.1~0.15g/100ml,柠檬酸钠0.2~0.3g/100ml,黄原胶0.05~0.15g/100ml;
S7.将复合果汁投入到胶体磨机中进行研磨,然后在55~65℃下均质10min;
S8.将均质后的复合果汁过滤,然后真空脱气,驱除调配液中的氧气,瞬时高温杀菌,得到紫皮石斛、蓝莓、桑葚复合饮料。
在一个优选实施例中,在步骤S1中,选择无腐烂、无虫咬、无害虫、发育正常的紫皮石斛茎为原料,同时要剔除茎以外的其它杂质。
在一个优选实施例中,在步骤S3中,将去皮后的紫皮石斛切段成粒径0.8~1.2cm。
在一个优选实施例中,在步骤S5和S7中,均质分别在15~20MPa压力下进行均质。
在一个优选实施例中,在所述步骤S6中,控制紫皮石斛汁75g/100ml,蓝莓浓缩原汁 2g/100ml,桑葚浓缩原汁2g/100ml,抗坏血酸0.1g/100ml,柠檬酸0.12g/100ml,柠檬酸钠 0.24g/100ml,黄原胶0.1g/100ml。
在一个优选实施例中,在所述步骤S8中,所述真空脱气是在真空度为92kPa的真空机下进行脱气处理。
在一个优选实施例中,在所述步骤S8中,在瞬时高温杀菌后,热灌装封盖,经封盖后的成品于88~92℃冷热锅放置15min,然后冷却到室温,得到紫皮石斛、蓝莓、桑葚复合饮料。
试验例
1.紫皮石斛茎宜于秋末冬初季采收;采收时要注意及时的保鲜,以保证其新鲜感和质量;
2.选择无腐烂、无虫咬、无害虫、发育正常的茎,同时要剔除茎以外的其它杂质;
3.0.2%盐酸浸泡20min后,用清水冲洗,以去除紫皮石斛表面上农药、泥沙及其他杂质;
4.将紫皮石斛立刻投入90~95℃的热水中烫漂l~2min,达到破坏酶活性、防止褐变及软化组织的目的;然后去皮,去皮时应注意力度要适当,以防原料损失过多;
5.将去皮后的紫皮石斛切段成1cm左右,再用软水进行冲洗;然后以1:1包装饮用水混合,同时加入0.10%维生素C,通过打浆机进行打浆,制备成紫皮石斛浆;
6.紫皮石斛浆经100目滤布进行粗滤,然后将其投入到胶体磨机中进行研磨;
7.将研磨后的紫皮石斛浆汁于15~20MPa下进行均质,温度为55~65℃,均质时间10min。经均质后的紫皮石斛浆汁中加入1%蜂蜜,并于4~8℃下静置4h,取上清液经硅藻土过滤机过滤,得到紫皮石斛浆汁,备用;
8.将紫皮石斛浆汁、蓝莓浓缩原汁、桑葚浓缩原汁按一定的比例混合;然后用柠檬酸、抗坏血酸、柠檬酸钠进行调配,以防复合果汁氧化、褐变、霉变等,同时PH值应保持在3.5~ 5.0;
9.将调配好的复合果汁投入到胶体磨机中进行研磨;然后将其在15~20MPa下进行均质,温度为55~65℃,时间10min;
10.将均质后的复合果汁经精密过滤机过滤;然后用真空脱气机在真空度92kPa下脱气,驱除调配液中的氧气,以防色素、维生素成分等氧化,并能抑制微粒上浮、褐变,保持良好的外观;
11.将脱气后的复合果汁瞬时高温杀菌,然后热灌装封盖;经封盖后的成品于(90±2)℃冷热锅放置15min,然后冷却到室温。
将得到的复合饮料进行检测评价,其中,感官指标如表1所示,而复合饮料的理化指标如表2所示,微生物指标如表3所示。
表1紫皮石斛、蓝莓、桑葚复合饮料感官指标表
表2紫皮石斛、蓝莓、桑葚复合饮料的理化指标表
项目 | 指标 |
可溶性固形物(%) | ≥10 |
总酸(以柠檬酸为计)(g/100ml) | ≥0.10 |
总糖(以还原糖为计)(g/100ml) | ≥1.4 |
L-抗坏血酸(g/100ml) | ≥0.12 |
柠檬酸钠(g/100ml) | ≥0.24 |
黄原胶(g/100ml) | ≥0.10 |
真菌毒素 | 符合GB2761-2017规定 |
污染物 | 符合GB2762-2017规定 |
农药残留量 | 符合GB2763-2016规定 |
表3紫皮石斛、蓝莓、桑葚复合饮料的微生物指标表
项目 | 指标 |
菌落总数(cfu/mL) | ≤100 |
大肠菌群(cfu/mL) | ≤1 |
霉菌(cfu/mL) | ≤20 |
酵母(cfu/mL) | ≤20 |
致病菌 | 符合GB29921-2013规定 |
以上所述仅是本发明的优选实施方式,应当理解本发明并非局限于本文所披露的形式,不应看作是对其他实施例的排除,而可用于各种其他组合、修改和环境,并能够在本文所述构想范围内,通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神和范围,则都应在本发明所附权利要求的保护范围内。
Claims (8)
1.一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,包括以下步骤:
S1. 选择紫皮石斛茎为原料,采用质量浓度0.2%盐酸浸泡20min后,用清水冲洗;
S2. 将紫皮石斛茎投入90~95℃的热水中烫漂l~2 min,然后去皮;
S3. 将去皮后的紫皮石斛切段,用软水进行冲洗,然后与质量比为1:1的包装饮用水混合,同时加入质量百分数0.1%维生素C,打浆,制备成紫皮石斛浆;
S4. 将紫皮石斛浆经100目滤布进行粗滤,然后将其投入到胶体磨机中进行研磨;
S5. 将研磨后的紫皮石斛浆汁在55~65℃下均质10min,然后加入质量百分数1%蜂蜜,并于4~8℃下静置4h,取上清液经硅藻土过滤机过滤,得到紫皮石斛浆汁;
S6. 将紫皮石斛浆汁、蓝莓浓缩原汁、桑葚浓缩原汁混合,然后用柠檬酸、抗坏血酸、柠檬酸钠、黄原胶进行调配,控制pH值应保持在3.5~5.0,得到复合果汁;其中,控制紫皮石斛汁70~80g/100ml,蓝莓浓缩原汁1~3g/100ml,桑葚浓缩原汁1~3g/100ml,抗坏血酸0.05~0.15g/100ml,柠檬酸0.1~0.15g/100ml,柠檬酸钠0.2~0.3g/100ml,黄原胶0.05~0.15g/100ml;
S7. 将复合果汁投入到胶体磨机中进行研磨,然后在55~65℃下均质10min;
S8. 将均质后的复合果汁过滤,然后真空脱气,驱除调配液中的氧气,瞬时高温杀菌,得到紫皮石斛、蓝莓、桑葚复合饮料。
2.根据权利要求1所述的一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,在步骤S1中,选择无腐烂、无虫咬、无害虫、发育正常的紫皮石斛茎为原料,同时要剔除茎以外的其它杂质。
3.根据权利要求1所述的一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,在步骤S3中,将去皮后的紫皮石斛切段成0.8~1.2cm。
4.根据权利要求1所述的一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,在步骤S5和S7中,均质分别在15~20MPa压力下进行均质。
5.根据权利要求1所述的一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,在所述步骤S6中,控制紫皮石斛汁75g/100ml,蓝莓浓缩原汁2g/100ml,桑葚浓缩原汁2g/100ml,抗坏血酸0.1g/100ml,柠檬酸0.12g/100ml,柠檬酸钠0.24g/100ml,黄原胶0.1g/100ml。
6.根据权利要求1所述的一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,在所述步骤S8中,所述真空脱气是在真空度为92kPa的真空机下进行脱气处理。
7.根据权利要求1所述的一种紫皮石斛、蓝莓、桑葚复合饮料的制备方法,其特征在于,在所述步骤S8中,在瞬时高温杀菌后,热灌装封盖,经封盖后的成品于88~92℃冷热锅放置15min,然后冷却到室温,得到紫皮石斛、蓝莓、桑葚复合饮料。
8.一种紫皮石斛、蓝莓、桑葚复合饮料,其特征在于,由权利要求1~7任意一项所述制备方法制备而成。
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