CN108713664A - 一种罗汉果浓缩饮料及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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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Abstract
本发明公开了一种罗汉果浓缩饮料,是由以下原料按质量份配比制备而成:罗汉果30‑50份、甜叶菊5‑7份、金银花5‑7份、贡菊4‑8份、甘草3‑5份、薄荷2‑4份、陈皮3‑5份、麦冬2‑4份、荷叶3‑5份、板蓝根2‑4份、益母草3‑5份、木糖醇1‑2份、蜂蜜5‑7份。本发明的罗汉果浓缩饮料的制备方法,能在制作过程中保存原料中有效成分,由繁琐的传统食用法转变成方便现代人服用的新方式饮料,更便捷有效地发挥罗汉果功效;该饮料配方简单,口感甘醇,维生素、糖甙、微量元素和氨基酸含量高,营养丰富,不仅能促进消化,起到美容效果,还具有止咳化痰、清热解毒、提高人体免疫力的功能。
Description
技术领域
本发明涉及罗汉果加工领域,具体是一种罗汉果浓缩饮料及其制备方法。
背景技术
罗汉果,果实营养价值很高,含丰富的维生素C(每100克鲜果中含400毫克~500毫克)以及糖甙、果糖、葡萄糖、蛋白质、脂类等。其所含罗汉果甜甙比蔗糖甜300倍,不产生热量,是饮料、糖果行业的名贵原料,是蔗糖的最佳替代品。常饮罗汉果茶,可防多种疾病,现代医学证明,罗汉果对支气管炎、高血压等疾病有显著疗效,还是起到防治冠心病、血管硬化、肥胖症的作用。营养价值高,有清热解暑、化痰止咳、凉血舒骨、清肺润肠和生津止渴等功效;可治急慢性气管炎、咽喉炎、支气管哮喘、百日咳、胃热、便秘、急性扁桃体炎等症,糖尿病患者亦宜服用。
浓缩饮料是在水果榨成原汁后再采用低温真空浓缩的方法,蒸发掉一部分水份做成的, 在配制100%果汁时须在浓缩饮料原料中还原进去果汁在浓缩过程中失去的天然水份等量的水,制成具有原水果果肉的色泽、风味和可溶性固形物含量的制品。浓缩饮料含有大量的膳食纤维,水果纤维素是植物细胞壁的主要构成成份,它不是一种营养素,但在人体摄入后,它即吸水膨胀,吸附食物中的有害成份,刺激肠胃蠕动,帮助消化,加快体内***,缩短有害物质在体内留置的时间,最终达到预防肠胃疾病的目的,对于预防消化道癌症有积极的意义。
发明内容
本发明的目的是为克服现有技术的不足,而提供一种罗汉果浓缩饮料,该饮料酸甜可口,工艺简单,制作容易,成本低,而且富含维生素,营养丰富。
实现本发明目的的技术方案是:
一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果30-50份、甜叶菊5-7份、金银花5-7份、贡菊4-8份、甘草3-5份、薄荷2-4份、陈皮3-5份、麦冬2-4份、荷叶3-5份、板蓝根2-4份、益母草3-5份、木糖醇1-2份、蜂蜜5-7份。
进一步地,一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果30份、甜叶菊5份、金银花5份、贡菊4份、甘草3份、薄荷2份、陈皮3份、麦冬2份、荷叶3份、板蓝根2份、益母草3份、木糖醇1份、蜂蜜5份。
进一步地,一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果40份、甜叶菊6份、金银花6份、贡菊6份、甘草4份、薄荷3份、陈皮4份、麦冬3份、荷叶4份、板蓝根3份、益母草4份、木糖醇1.5份、蜂蜜6份。
进一步地,一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果50份、甜叶菊7份、金银花7份、贡菊8份、甘草5份、薄荷4份、陈皮5份、麦冬4份、荷叶5份、板蓝根4份、益母草5份、木糖醇2份、蜂蜜7份。
所述罗汉果浓缩饮料的制备方法,包括以下步骤:
(1)先将甜叶菊、金银花、贡菊、甘草、薄荷、陈皮、麦冬、荷叶、板蓝根、益母草浸入28-32℃无水乙醇中密封浸泡30-40min,沥干水分后粉化放入锅中低温炒制13-15min,再向其喷洒酵母菌液发酵24-26h,得发酵混合粉;向所述发酵混合粉加入其质量4-5倍的水在50-60℃蒸煮40-50min,过滤后浓缩至原体积的1/3,制得营养液,备用;
(2)将罗汉果切成小片,冰冻干燥后粉碎至60-80目筛,得罗汉果粉末,备用;
(3)在步骤(2)所得罗汉果粉末中加入4-6倍的热水后搅拌得罗汉果汁,过滤后浓缩至原体积的1/3,制得浓缩罗汉果汁,备用;
(4)将步骤(1)和步骤(3)制得产品混合进行低温冷冻,然后升温至6-8℃加入质量浓度1-3%的果胶酶进行超声波振荡18-22min,灭活后制得初制果汁,备用;
(5)将步骤(4)制得产品倒入均质桶中加入木糖醇和蜂蜜,升压至18-22Mpa均质搅拌24-28min,搅拌转速为500-700r/min,制得均质果汁,备用;
(6)将步骤(5)制得产品经紫外杀菌后灌装,即得罗汉果浓缩饮料。
步骤(1)所述的低温炒制,其温度为32-36℃。
步骤(4)所述的低温冷冻,其温度-9--7℃,时间为3-5h。
与现有技术相比,本发明的有益效果在于:本发明的罗汉果浓缩饮料的制备方法,能在制作过程中保存原料中有效成分,由繁琐的传统食用法转变成方便现代人服用的新方式饮料,更便捷有效地发挥罗汉果功效;添加了多种中草药,经科学调配后,口感更佳,还具有营养健身效果。该饮料配方简单,口感甘醇,维生素、糖甙、微量元素和氨基酸含量高,营养丰富,不仅能促进消化,起到美容效果,还具有止咳化痰、清热解毒、提高人体免疫力的功能。
具体实施方式
为使本发明技术方案更具体,更易于明白,以下结合具体实施例为本发明作进一步的说明,但并不是多本发明的限定。
实施例1
一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果30份、甜叶菊5份、金银花5份、贡菊4份、甘草3份、薄荷2份、陈皮3份、麦冬2份、荷叶3份、板蓝根2份、益母草3份、木糖醇1份、蜂蜜5份。
所述罗汉果浓缩饮料的制备方法,包括以下步骤:
(1)先将甜叶菊、金银花、贡菊、甘草、薄荷、陈皮、麦冬、荷叶、板蓝根、益母草浸入28℃无水乙醇中密封浸泡30min,沥干水分后粉化放入锅中低温炒制13min,再向其喷洒酵母菌液发酵24h,得发酵混合粉;向所述发酵混合粉加入其质量4倍的水在50℃蒸煮40min,过滤后浓缩至原体积的1/3,制得营养液,备用;
(2)将罗汉果切成小片,冰冻干燥后粉碎至60目筛,得罗汉果粉末,备用;
(3)在步骤(2)所得罗汉果粉末中加入4倍的热水后搅拌得罗汉果汁,过滤后浓缩至原体积的1/3,制得浓缩罗汉果汁,备用;
(4)将步骤(1)和步骤(3)制得产品混合进行低温冷冻,然后升温至6℃加入质量浓度1%的果胶酶进行超声波振荡18min,灭活后制得初制果汁,备用;
(5)将步骤(4)制得产品倒入均质桶中加入木糖醇和蜂蜜,升压至18Mpa均质搅拌24min,搅拌转速为500r/min,制得均质果汁,备用;
(6)将步骤(5)制得产品经紫外杀菌后灌装,即得罗汉果浓缩饮料。
步骤(1)所述的低温炒制,其温度为32℃。
步骤(4)所述的低温冷冻,其温度-9℃,时间为3h。
实施例2
一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果40份、甜叶菊6份、金银花6份、贡菊6份、甘草4份、薄荷3份、陈皮4份、麦冬3份、荷叶4份、板蓝根3份、益母草4份、木糖醇1.5份、蜂蜜6份。
所述罗汉果浓缩饮料的制备方法,包括以下步骤:
(1)先将甜叶菊、金银花、贡菊、甘草、薄荷、陈皮、麦冬、荷叶、板蓝根、益母草浸入30℃无水乙醇中密封浸泡35min,沥干水分后粉化放入锅中低温炒制14min,再向其喷洒酵母菌液发酵25h,得发酵混合粉;向所述发酵混合粉加入其质量4.5倍的水在55℃蒸煮45min,过滤后浓缩至原体积的1/3,制得营养液,备用;
(2)将罗汉果切成小片,冰冻干燥后粉碎至70目筛,得罗汉果粉末,备用;
(3)在步骤(2)所得罗汉果粉末中加入5倍的热水后搅拌得罗汉果汁,过滤后浓缩至原体积的1/3,制得浓缩罗汉果汁,备用;
(4)将步骤(1)和步骤(3)制得产品混合进行低温冷冻,然后升温至7℃加入质量浓度2%的果胶酶进行超声波振荡20min,灭活后制得初制果汁,备用;
(5)将步骤(4)制得产品倒入均质桶中加入木糖醇和蜂蜜,升压至20Mpa均质搅拌26min,搅拌转速为600r/min,制得均质果汁,备用;
(6)将步骤(5)制得产品经紫外杀菌后灌装,即得罗汉果浓缩饮料。
步骤(1)所述的低温炒制,其温度为34℃。
步骤(4)所述的低温冷冻,其温度-8℃,时间为4h。
实施例3
一种罗汉果浓缩饮料,主要是由以下原料按质量份配比制备而成:
罗汉果50份、甜叶菊7份、金银花7份、贡菊8份、甘草5份、薄荷4份、陈皮5份、麦冬4份、荷叶5份、板蓝根4份、益母草5份、木糖醇2份、蜂蜜7份。
所述罗汉果浓缩饮料的制备方法,包括以下步骤:
(1)先将甜叶菊、金银花、贡菊、甘草、薄荷、陈皮、麦冬、荷叶、板蓝根、益母草浸入32℃无水乙醇中密封浸泡40min,沥干水分后粉化放入锅中低温炒制13-15min,再向其喷洒酵母菌液发酵26h,得发酵混合粉;向所述发酵混合粉加入其质量5倍的水在60℃蒸煮50min,过滤后浓缩至原体积的1/3,制得营养液,备用;
(2)将罗汉果切成小片,冰冻干燥后粉碎至80目筛,得罗汉果粉末,备用;
(3)在步骤(2)所得罗汉果粉末中加入6倍的热水后搅拌得罗汉果汁,过滤后浓缩至原体积的1/3,制得浓缩罗汉果汁,备用;
(4)将步骤(1)和步骤(3)制得产品混合进行低温冷冻,然后升温至8℃加入质量浓度3%的果胶酶进行超声波振荡22min,灭活后制得初制果汁,备用;
(5)将步骤(4)制得产品倒入均质桶中加入木糖醇和蜂蜜,升压至22Mpa均质搅拌28min,搅拌转速为700r/min,制得均质果汁,备用;
(6)将步骤(5)制得产品经紫外杀菌后灌装,即得罗汉果浓缩饮料。
步骤(1)所述的低温炒制,其温度为36℃。
步骤(4)所述的低温冷冻,其温度-7℃,时间为5h。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (7)
1.一种罗汉果浓缩饮料,其特征是:主要是由以下原料按质量份配比制备而成:
罗汉果30-50份、甜叶菊5-7份、金银花5-7份、贡菊4-8份、甘草3-5份、薄荷2-4份、陈皮3-5份、麦冬2-4份、荷叶3-5份、板蓝根2-4份、益母草3-5份、木糖醇1-2份、蜂蜜5-7份。
2.根据权利要求1所述的罗汉果浓缩饮料,其特征是:主要是由以下原料按质量份配比制备而成:
罗汉果30份、甜叶菊5份、金银花5份、贡菊4份、甘草3份、薄荷2份、陈皮3份、麦冬2份、荷叶3份、板蓝根2份、益母草3份、木糖醇1份、蜂蜜5份。
3.根据权利要求1所述的罗汉果浓缩饮料,其特征是:主要是由以下原料按质量份配比制备而成:
罗汉果40份、甜叶菊6份、金银花6份、贡菊6份、甘草4份、薄荷3份、陈皮4份、麦冬3份、荷叶4份、板蓝根3份、益母草4份、木糖醇1.5份、蜂蜜6份。
4.根据权利要求1所述的罗汉果浓缩饮料,其特征是:主要是由以下原料按质量份配比制备而成:
罗汉果50份、甜叶菊7份、金银花7份、贡菊8份、甘草5份、薄荷4份、陈皮5份、麦冬4份、荷叶5份、板蓝根4份、益母草5份、木糖醇2份、蜂蜜7份。
5.一种罗汉果浓缩饮料的制备方法,其特征是:包括以下步骤:
(1)先将甜叶菊、金银花、贡菊、甘草、薄荷、陈皮、麦冬、荷叶、板蓝根、益母草浸入28-32℃无水乙醇中密封浸泡30-40min,沥干水分后粉化放入锅中低温炒制13-15min,再向其喷洒酵母菌液发酵24-26h,得发酵混合粉;向所述发酵混合粉加入其质量4-5倍的水在50-60℃蒸煮40-50min,过滤后浓缩至原体积的1/3,制得营养液,备用;
(2)将罗汉果切成小片,冰冻干燥后粉碎至60-80目筛,得罗汉果粉末,备用;
(3)在步骤(2)所得罗汉果粉末中加入4-6倍的热水后搅拌得罗汉果汁,过滤后浓缩至原体积的1/3,制得浓缩罗汉果汁,备用;
(4)将步骤(1)和步骤(3)制得产品混合进行低温冷冻,然后升温至6-8℃加入质量浓度1-3%的果胶酶进行超声波振荡18-22min,灭活后制得初制果汁,备用;
(5)将步骤(4)制得产品倒入均质桶中加入木糖醇和蜂蜜,升压至18-22Mpa均质搅拌24-28min,搅拌转速为500-700r/min,制得均质果汁,备用;
(6)将步骤(5)制得产品经紫外杀菌后灌装,即得罗汉果浓缩饮料。
6.根据权利要求5所述的罗汉果浓缩饮料的制备方法,其特征是:步骤(1)所述的低温炒制,其温度为32-36℃。
7.根据权利要求5所述的罗汉果浓缩饮料的制备方法,其特征是:步骤(4)所述的低温冷冻,其温度-9--7℃,时间为3-5h。
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CN107691928A (zh) * | 2017-11-20 | 2018-02-16 | 蚌埠鲲鹏食品饮料有限公司 | 一种抗疲劳蓝莓浓缩饮料 |
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