CN112772798A - 芦荟柠檬汁及其制备方法 - Google Patents
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Abstract
本发明公开了芦荟柠檬汁及其制备方法，所述芦荟柠檬汁由以下重量比的原料制备而成：柠檬2.5％，芦荟29％，蜂蜜2.5％，白砂糖6％，菊花0.8％，柠檬酸0.25％，CMC‑Na 0.05％,黄原胶0.15％，护色剂VC 0.05％，余量为山泉水。本发明风味口感好，既能解渴，又能起到强健身体，美容养颜的效果。
Description
技术领域
本发明涉及饮料技术领域，具体涉及芦荟柠檬汁及其制备方法。
背景技术
食品安全是中国国内的大裂缝，在饮料市场上体现在有些销售很好的产品的饮料产品也会对身体有一定的危害，比如碳酸类饮料，有如下危害：1、多饮腐蚀牙齿，2、导致骨质疏松3、使肠胃功能紊乱，4、诱发食道癌，5、不含维生素，不含矿物质，成分是糖、色素、香料和碳酸水，诱发糖尿病，增加肾脏负担。功能性饮料因为添加大量添加剂，长期饮用，会导致人体内内分泌失调，兴奋度增加，易失眠多梦。凉茶类饮料清热解毒、止渴生津、，并对身体有保健作用，但常喝会导致免疫力低下。矿泉水仅有补水作用。
发明内容
本发明的目的是提供一种既能解渴，又能强健身体，美容养颜的芦荟柠檬汁及其制备方法。
为解决上述技术问题，本发明采用如下技术方案：
本发明提供芦荟柠檬汁，由以下重量比的原料制备而成：柠檬2.5％，芦荟29％，蜂蜜2.5％，白砂糖6％，菊花0.8％，柠檬酸0.25％，CMC-Na 0.05％,黄原胶0.15％，护色剂VC0.05％，余量为山泉水。
本发明还提供了上述芦荟柠檬汁的制备方法，包括以下步骤：
1)制备柠檬汁：鲜柠檬经清洗、切片、预热、打浆、过滤后得柠檬汁，备用；
2)山泉水处理：山泉水经混凝、过滤、软化后消毒，得处理后山泉水，备用；
3)制备芦荟汁：新鲜芦荟叶、芦荟跟经清洗、去皮后放入打浆机中，再向打浆机中加入芦荟叶和芦荟跟总重2倍的处理后的山泉水进行打浆，打浆完成后过滤，得芦荟汁；
4)制备菊花液：取干菊花粉碎后后放入烘箱烘焙一小时，烘焙温度为80℃，过20目筛后置入容器中，加90℃处理后的山泉水浸提，再加入护色剂VC，过滤后得菊花液，备用；
5)白砂糖制备：将重量百分比为60％的砂糖和40％的80℃～85℃的热水加入高速剪切罐内进行砂糖的溶解，剪切速度为100转/分钟，持续时间为20～30分钟，得到白利度为60的粗糖浆；杀菌反应步骤，将粗糖浆送入反应罐内，在85℃的反应罐内保温30分钟，利用反应罐内的活性炭杀除粗糖浆中的细菌；过滤步骤，将杀菌后的粗糖浆送入过滤器内进行过滤，过滤速度为10～15千升/小时，以滤除粗糖浆中的活性炭和杂质，得到白利度为55～65、色值＜35的精糖浆，备用；
6)调配：将柠檬汁、芦荟汁、菊花液、蜂蜜、精糖浆、处理后的山泉水进行混合，加入柠檬酸后手动搅拌使其混合均匀；
7)添加稳定剂：在步骤6)所得混合液中加入配方量的CMC-Na、黄原胶后手动搅拌使其混合均匀；
8)均质：将步骤7)的所得混合液在压力20MPa，温度70℃的条件下趁热均质，然后立即罐装；
9)脱气：将灌装后的混合果汁通过加热进行脱气，温度控制在50-70℃，保持20-30分钟；
10)密封包装：将脱气后的饮料进行密封包装；
11)将包装后的饮料用巴氏杀菌法进行杀菌，温度控制在60-65℃，保持30分钟。
本发明的有益效果在于：1、保健功能突出：健脾补血，滋补养肝、滋阴补虚、防癌、增强身体免疫力、平肝明目、清热解毒、延缓衰老、美容养颜。2、适用人群广泛。3、酸甜爽口，富含香气、风味口感良好。
以下结合本发明中主要成分对有益效果作进一步说明：
柠檬：《桂海虞衡志》:"味极酸。
【功用主治】生津，止渴，祛暑，安胎。咽痛口干，胃脘胀气，高血压，心肌梗塞，不思饮食。
芦荟：
《本草再新》："味甘淡，性寒，无毒。"
【功用主治】清热，通便，杀虫。治热结便秘，妇女经闭，小儿惊痫，疳热虫积，癣疮，痔瘘，萎缩性鼻炎，瘰疬。
《本草再新》："治肝火，镇肝风，清心热，解心烦，止渴生津，聪耳明目，消牙肿，解火毒。"
蜂蜜：性味甘，平。归肺、脾、大肠经。蜂蜜药用具有补中，润燥，止痛，解毒的功效，外用还可以生肌敛疮。用于脘腹虚痛，肺燥干咳，肠燥便秘，解乌头类药毒；外治疮疡不敛，水火烫伤。
菊花：甘苦，凉。
【功用主治】疏风，清热，明目，解毒。治头痛，眩晕，目赤，心胸烦热，疔疮，肿毒。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
芦荟柠檬汁，由以下重量比的原料制备而成：柠檬2.5％，芦荟29％，蜂蜜2.5％，白砂糖6％，菊花0.8％，柠檬酸0.25％，CMC-Na 0.05％,黄原胶0.15％，护色剂VC 0.05％，余量为山泉水。
芦荟柠檬汁的制备方法，包括以下步骤：
1)制备柠檬汁：鲜柠檬经清洗、切片、预热、打浆、过滤后得柠檬汁，备用；
2)山泉水处理：山泉水经混凝、过滤、软化后消毒，得处理后山泉水，备用；
3)制备芦荟汁：新鲜芦荟叶、芦荟跟经清洗、去皮后放入打浆机中，再向打浆机中加入芦荟叶和芦荟跟总重2倍的处理后的山泉水进行打浆，打浆完成后过滤，得芦荟汁；
4)制备菊花液：取干菊花粉碎后后放入烘箱烘焙一小时，烘焙温度为80℃，过20目筛后置入容器中，加90℃处理后的山泉水浸提，再加入护色剂VC，过滤后得菊花液，备用；
5)白砂糖制备：将重量百分比为60％的砂糖和40％的80℃～85℃的热水加入高速剪切罐内进行砂糖的溶解，剪切速度为100转/分钟，持续时间为20～30分钟，得到白利度为60的粗糖浆；杀菌反应步骤，将粗糖浆送入反应罐内，在85℃的反应罐内保温30分钟，利用反应罐内的活性炭杀除粗糖浆中的细菌；过滤步骤，将杀菌后的粗糖浆送入过滤器内进行过滤，过滤速度为10～15千升/小时，以滤除粗糖浆中的活性炭和杂质，得到白利度为55～65、色值＜35的精糖浆，备用；
6)调配：将柠檬汁、芦荟汁、菊花液、蜂蜜、精糖浆、处理后的山泉水进行混合，加入柠檬酸后手动搅拌使其混合均匀；
7)添加稳定剂：在步骤6)所得混合液中加入配方量的CMC-Na、黄原胶后手动搅拌使其混合均匀；
8)均质：将步骤7)的所得混合液在压力20MPa，温度70℃的条件下趁热均质，然后立即罐装；
9)脱气：将灌装后的混合果汁通过加热进行脱气，温度控制在50-70℃，保持20-30分钟；
10)密封包装：将脱气后的饮料进行密封包装；
11)将包装后的饮料用巴氏杀菌法进行杀菌，温度控制在60-65℃，保持30分钟。
产品感官评价：
分别对实施例以及对比例所制得的市售芦荟柠檬汁进行感官评价，评价结果如下：
表1：芦荟柠檬汁的感官评价标准
表2 本发明实施例所制得的芦荟柠檬汁与对比例制得的市售芦荟柠檬汁在口感方面的评价对比结果
| 项目 | 实施例 | 对比例 |
| 口感 | 4.7 | 2.3 |
从表1、表2可以看出，对比例所制得市售芦荟柠檬汁的口感比较寡淡，且不够清爽。而本发明实施例所制得的芦荟柠檬汁皆口感醇厚饱满，清爽可口，远优于目前的市售芦荟柠檬汁。
显然，本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样，倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内，则本发明也意图包含这些改动和变型在内。
Claims (2)
1.芦荟柠檬汁，其特征在于，由以下重量比的原料制备而成：柠檬2.5％，芦荟29％，蜂蜜2.5％，白砂糖6％，菊花0.8％，柠檬酸0.25％，CMC-Na 0.05％,黄原胶0.15％，护色剂VC0.05％，余量为山泉水。
2.如权利要求1所述的芦荟柠檬汁的制备方法，其特征在于，包括以下步骤：
1)制备柠檬汁：鲜柠檬经清洗、切片、预热、打浆、过滤后得柠檬汁，备用；
2)山泉水处理：山泉水经混凝、过滤、软化后消毒，得处理后山泉水，备用；
3)制备芦荟汁：新鲜芦荟叶、芦荟跟经清洗、去皮后放入打浆机中，再向打浆机中加入芦荟叶和芦荟跟总重2倍的处理后的山泉水进行打浆，打浆完成后过滤，得芦荟汁；
4)制备菊花液：取干菊花粉碎后后放入烘箱烘焙一小时，烘焙温度为80℃，过20目筛后置入容器中，加90℃处理后的山泉水浸提，再加入护色剂VC，过滤后得菊花液，备用；
5)白砂糖制备：将重量百分比为60％的砂糖和40％的80℃～85℃的热水加入高速剪切罐内进行砂糖的溶解，剪切速度为100转/分钟，持续时间为20～30分钟，得到白利度为60的粗糖浆；杀菌反应步骤，将粗糖浆送入反应罐内，在85℃的反应罐内保温30分钟，利用反应罐内的活性炭杀除粗糖浆中的细菌；过滤步骤，将杀菌后的粗糖浆送入过滤器内进行过滤，过滤速度为10～15千升/小时，以滤除粗糖浆中的活性炭和杂质，得到白利度为55～65、色值＜35的精糖浆，备用；
6)调配：将柠檬汁、芦荟汁、菊花液、蜂蜜、精糖浆、处理后的山泉水进行混合，加入柠檬酸后手动搅拌使其混合均匀；
7)添加稳定剂：在步骤6)所得混合液中加入配方量的CMC-Na、黄原胶后手动搅拌使其混合均匀；
8)均质：将步骤7)的所得混合液在压力20MPa，温度70℃的条件下趁热均质，然后立即罐装；
9)脱气：将灌装后的混合果汁通过加热进行脱气，温度控制在50-70℃，保持20-30分钟；
10)密封包装：将脱气后的饮料进行密封包装；
11)将包装后的饮料用巴氏杀菌法进行杀菌，温度控制在60-65℃，保持30分钟。
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| CN107950822A (zh) * | 2017-12-04 | 2018-04-24 | 安徽泓顺源生物科技有限公司 | 一种蜂蜜复合饮料 |
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| JPH03151315A (ja) * | 1989-10-23 | 1991-06-27 | Camille Isnard | アロエ水及びその製造方法 |
| CN103609802A (zh) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | 一种芦荟凉茶复合保健饮料的制备方法及其产品 |
| CN104190275A (zh) * | 2014-08-08 | 2014-12-10 | 上海紫泉饮料工业有限公司 | 一种饮料制作中的溶糖方法 |
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