CN112690383A - 一种刺梨苏打水及其制作方法 - Google Patents
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- 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
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
本发明涉及刺梨生产加工技术领域,特别涉及一种刺梨苏打水及其制作方法。本发明的刺梨苏打水包括以下质量分数的原料:刺梨汁15‑20份、蜂蜜4‑6份、柠檬汁2‑3份、纯净水80‑100份、碳酸氢钠0.06‑0.08份和微量营养素0.01‑0.03份。优点:以刺梨汁、蜂蜜、柠檬和水为主原料,制备过程无食品添加剂,保证了苏打水的使用安全性和口感,同时,充分保留刺梨的营养价值及功效,配合蜂蜜能具备美白、润肠、健脾护肝、及一定程度的消炎作用。
Description
技术领域
本发明涉及刺梨生产加工技术领域,特别涉及一种刺梨苏打水及其制作方法。
背景技术
苏打水也叫弱碱性水,是一种带有弱碱性的饮料;在现有技术中,苏打水的制作工艺有两类,一类是在纯净水中添加甜味剂和香精、香料、色素、防腐剂调配而成,另一类是在经过纯化的饮用水中压入二氧化碳,并添加甜味剂和香料的人工合成碳酸饮料。
刺梨为野生小灌木,4月至6月开粉红色、红色或深红色的花,夏花秋实。果实多为扁圆球形,横径一般为2厘米至4厘米,8月至9月果实成熟,黄色,有时带红晕。果肉脆,成熟后有浓芳香味。果皮上密生小肉刺,俗称之为"刺梨"。果实内含有丰富的维生素C,被称为"维C之王"。
目前,市面上对于果味苏打水的制作,都是加入食用香精调配而成,不是天然饮品,难以满足市场对天然苏打水的需求,也不能满足消费者对果味苏打水健康、口感佳的追求。
发明内容
本发明所要解决的技术问题是提供一种刺梨苏打水及其制作方法,有效的克服了现有技术的缺陷。
本发明解决上述技术问题的技术方案如下:
一种刺梨苏打水,包括以下质量分数的原料:刺梨汁15-20份、蜂蜜4-6份、柠檬汁2-3份、纯净水80-100份、碳酸氢钠0.06-0.08份和微量营养素0.01-0.03份。
在上述技术方案的基础上,本发明还可以做如下改进。
进一步,所述微量营养素包括钙、锌、硒、碘等人体需要的微量元素。
还提供一种刺梨苏打水的制作方法,包括以下步骤:
S1、取新鲜刺梨果,洗净、去皮、去籽、榨汁,并在低温条件下,采用3000-5000r/min离心过滤处理,得刺梨汁备用;
S2、取柠檬,洗净、去皮、榨汁,并在低温条件下,采用3000-5000r/min离心过滤处理,得柠檬汁备用;
S3、碳酸水的制备:取配方量碳酸氢钠和纯净水,在常温环境下,将二者混合溶解,并混合均匀,得碳酸水备用;
S4、:取S1中得到的配方量的刺梨汁和S2中得到的配方量的柠檬汁与S3得到的碳酸水混合并搅拌,搅拌过程中依次加入配方量的蜂蜜和微量营养素,待搅拌均匀后将混合液置于95-105℃温度条件下,灭菌处理3-5min,之后进行无菌灌装,即可获得刺梨苏打水。
进一步,所述S1和S2中,低温条件的温度为5-10℃。
本发明的有益效果是:以刺梨汁、蜂蜜、柠檬和水为主原料,制备过程无食品添加剂,保证了苏打水的使用安全性和口感,同时,充分保留刺梨的营养价值及功效,配合蜂蜜能具备美白、润肠、健脾护肝、及一定程度的消炎作用。
具体实施方式
以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例一
本实施例的刺梨苏打水包括以下质量分数的原料:刺梨汁15份、蜂蜜4份、柠檬汁2份、纯净水85份、碳酸氢钠0.06份和微量营养素0.01份。
其中,所述微量营养素包括钙、锌、硒、碘等人体需要的微量元素。
实施例二
本实施例的刺梨苏打水包括以下质量分数的原料:刺梨汁18份、蜂蜜5份、柠檬汁2.5份、纯净水90份、碳酸氢钠0.07份和微量营养素0.02份。
其中,所述微量营养素包括钙、锌、硒、碘等人体需要的微量元素。
实施例三
本实施例的刺梨苏打水包括以下质量分数的原料:刺梨汁20份、蜂蜜6份、柠檬汁2.8份、纯净水100份、碳酸氢钠0.075份和微量营养素0.03份。
其中,所述微量营养素包括钙、锌、硒、碘等人体需要的微量元素。
在上述三种实施例的基础上,刺梨苏打水的制作方法如下:
S1、取新鲜刺梨果,洗净、去皮、去籽、榨汁,并在5-10℃的低温套件下,采用3000-5000r/min离心过滤处理,得刺梨汁备用;
S2、取柠檬,洗净、去皮、榨汁,并在5-10℃的低温套件下,采用3000-5000r/min离心过滤处理,得柠檬汁备用;
S3、碳酸水的制备:取配方量碳酸氢钠和纯净水,在常温环境下,将二者混合溶解,并混合均匀,得碳酸水备用;
S4、取S1中得到的配方量的刺梨汁和S2中得到的配方量的柠檬汁与S3得到的碳酸水混合并搅拌,搅拌过程中依次加入配方量的蜂蜜和微量营养素,待搅拌均匀后将混合液置于95-105℃温度条件下,灭菌处理3-5min,之后进行无菌灌装,即可获得刺梨苏打水。
本发明的刺梨苏打水以刺梨汁、蜂蜜、柠檬和水为主原料,制备过程无食品添加剂,保证了苏打水的使用安全性和口感,同时,充分保留刺梨的营养价值及功效,配合蜂蜜能具备美白、润肠、健脾护肝、及一定程度的消炎作用。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种刺梨苏打水,其特征在于,包括以下质量分数的原料:刺梨汁15-20份、蜂蜜4-6份、柠檬汁2-3份、纯净水80-100份、碳酸氢钠0.06-0.08份和微量营养素0.01-0.03份。
2.根据权利要求1所述的一种刺梨苏打水,其特征在于:所述微量营养素包括钙、锌、硒、碘等人体需要的微量元素。
3.一种如权利要求1或2所述的刺梨苏打水的制作方法,包括以下步骤:
S1、取新鲜刺梨果,洗净、去皮、去籽、榨汁,并在低温条件下,采用3000-5000r/min离心过滤处理,得刺梨汁备用;
S2、取柠檬,洗净、去皮、榨汁,并在低温条件下,采用3000-5000r/min离心过滤处理,得柠檬汁备用;
S3、碳酸水的制备:取配方量碳酸氢钠和纯净水,在常温环境下,将二者混合溶解,并混合均匀,得碳酸水备用;
S4、取S1中得到的配方量的刺梨汁和S2中得到的配方量的柠檬汁与S3得到的碳酸水混合并搅拌,搅拌过程中依次加入配方量的蜂蜜和微量营养素,待搅拌均匀后将混合液置于95-105℃温度条件下,灭菌处理3-5min,之后进行无菌灌装,即可获得刺梨苏打水。
4.根据权利要求2所述的一种刺梨苏打水的制作方法,其特征在于:所述S1和S2中,低温条件的温度为5-10℃。
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CN115251256A (zh) * | 2022-08-05 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | 一种护肝解酒的刺梨组合饮料及其制备工艺 |
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