CN103478799A - 一种营养柚子复合饮料 - Google Patents
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Abstract
本发明公开了一种营养柚子复合饮料，由以下重量份的原料制成：柚子汁35～70份、甘蔗汁50～90份、百香果汁18～40份、姜汁8～15份、糖30～80份、β-环状糊精8～18份、稳定剂10～20份、柠檬酸5～15份、水40～70份，本发明以柚子汁、甘蔗汁和百香果汁为主要原料加工成的柚子饮料味道清甜、香气浓郁、清热解渴，不仅促进了柚子、甘蔗和百香果深加工的发展同时也满足消费者多元化的追求，原料来源广、成本低廉，有益推广。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种营养柚子复合饮料。
背景技术
柚子，又名雪柚、文旦等，是东南亚常见的一种独具特色风味的水果。柚子的味道酸甜，略带苦味，且营养价值很高，含有丰富的蛋白质、有机酸、维生素以及钙、磷、镁、钠等人体必需的元素，其中每100g可食部分水含88.4g、蛋白质0.7g、脂肪0.6g、糖10.2g、钙41mg、磷43mg、铁0.9mg。此外，还含有维生素B1、B2、维生素C、胡萝卜素等营养成分。中国中医理论认为，柚子味甘酸、性寒，具有健胃、润肺、化痰止咳、润肠通便、促进伤口愈合等功效；而现代医学研究表明，柚子中含有人体所需的营养成分，具有很高的营养保健价值。随着柚子每年产量的增加，柚子的深加工远远不够，基本上只是鲜食，造成大量的柚子资源被浪费掉。现有技术中，将柚子加工成饮料多存在味道苦涩的缺陷。
甘蔗是一种一年生或多年生宿根热带和亚热带草本植物，是甘蔗属的总称，原产于中国，现广泛种植于热带及亚热带地区。甘蔗中含有丰富的糖分、水分，还含有对人体新陈代谢有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质，具有清热生津的功效，所以古人称甘蔗汁为“天生复脉汤”。目前，甘蔗大多是用于加工成蔗糖和食用的白砂糖，少部分为市售鲜食，其加工产品较为单一。将甘蔗加工成饮料其味道清甜、但香味不足。
百香果，俗称西番莲、鸡蛋果、巴西果，因其具有浓烈的独特香味和高酸度，而被誉为“天然浓缩果汁”。它富含人体所需的氨基酸、多种维生素、类胡萝卜素、超氧化物歧化酶、硒以及各种微量元素，其味道甜酸可口，具有提神醒脑、养颜美容、生津止渴、帮助消化、化痰止咳、缓解便秘、活血强身、提高人体免疫功能、降压降脂等功效。百香果因酸含量高而不宜鲜食，大部分用来加工果汁，其但榨汁率低，可食部分含量少。
复合饮料是指将两种或两种以上的新鲜水果加工成一类饮料，不仅营养丰富，还可以配制成颜色及风味独特或具有某种疗效的保健饮品。将稍有苦涩味的柚子汁与味道清甜、香味不足的甘蔗汁及榨汁率低、香味浓郁的百香果汁加工成一种营养丰富、口感佳、解渴爽口的复合饮料未见报道。
发明内容
针对背景技术中存在的不足，本发明所要解决的技术问题是提供一种以柚子汁、甘蔗汁和百香果汁为主要原料加工成味道清甜、香气浓郁、清热解渴的营养柚子复合饮料。
为解决上述问题，本发明通过以下技术方案实现：
一种营养柚子复合饮料，由以下重量份的原料制成：
柚子汁35～70份、甘蔗汁50～90份、百香果汁18～40份、姜汁8～15份、糖30～80份、β-环状糊精8～18份、稳定剂10～20份、柠檬酸5～15份、水40～70份。
上述方案中，优选地，所述的营养柚子复合饮料，由以下重量份的原料制成：
柚子汁55份、甘蔗汁70份、百香果汁25份、姜汁10份、糖50份、β-环状糊精14份、稳定剂15份、柠檬酸10份、水50份。
上述方案，所述柚子汁的制备方法为：将成熟柚子去皮、去囊衣及去核，取果肉，清洗、榨汁后，置于60～75℃的水中预煮5～10min，然后加入果胶酶，在pH3.5～4.0，温度为45～55℃的条件下酶解1～3h，再加热至90～100℃灭酶，过滤，再加入所述β-环状糊精搅拌1.5～4h后用膜分离法处理，得澄清脱苦的柚子汁。
上述方案，进一步地，所述柚子汁的制备方法中，所述果胶酶的加入量可以为柚子汁重量的0.12～0.3。
上述方案，优选地，所述柚子汁的制备方法中，所述膜分离法为超滤膜分离。
上述方案，优选地，所述稳定剂为黄原胶和魔芋精粉按40～65:1的质量比例混合而成。
本发明的有益效果为：
本发明以柚子汁、甘蔗汁和百香果汁为主要原料加工成的柚子饮料味道清甜、香气浓郁、清热解渴，不仅促进了柚子、甘蔗和百香果深加工的发展同时也满足消费者多元化的追求，原料来源广、成本低廉，有益推广。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明，但不局限于这些实施例。
实施例1
一种营养柚子复合饮料，由以下重量份的原料制成：
柚子汁35份、甘蔗汁50份、百香果汁18份、姜汁8份、糖37份、β-环状糊精9份、稳定剂10份、柠檬酸5份、水50份，其中所述稳定剂为黄原胶和魔芋精粉按45:1的质量比例混合而成；
所述柚子汁的制备方法为：将成熟柚子去皮、去囊衣及去核，取果肉，清洗、榨汁后，置于60℃的水中预煮8min，然后加入重量是柚子汁0.12的果胶酶，在pH3.5、温度为45℃的条件下酶解2.5h，再加热至90℃灭酶，过滤，再加入所述β-环状糊精搅拌3h后用超滤膜处理，得澄清脱苦的柚子汁。
实施例2
一种营养柚子复合饮料，由以下重量份的原料制成：
柚子汁55份、甘蔗汁70份、百香果汁25份、姜汁10份、糖50份、β-环状糊精14份、稳定剂15份、柠檬酸10份、水50份，其中所述稳定剂为黄原胶和魔芋精粉按50:1的质量比例混合而成；
所述柚子汁的制备方法为：将成熟柚子去皮、去囊衣及去核，取果肉，清洗、榨汁后，置于65℃的水中预煮7min，然后加入重量是柚子汁0.15的果胶酶，在pH3.6，温度为50℃的条件下酶解2h，再加热至90℃灭酶，过滤，再加入所述β-环状糊精搅拌2h后用超滤膜处理，得澄清脱苦的柚子汁。
实施例3
一种营养柚子复合饮料，其特征在于，由以下重量份的原料制成：
柚子汁60份、甘蔗汁80份、百香果汁30份、姜汁12份、糖60份、β-环状糊精15份、稳定剂16份、柠檬酸12份、水60份，其中所述稳定剂为黄原胶和魔芋精粉按55:1的质量比例混合而成；
所述柚子汁的制备方法为：将成熟柚子去皮、去囊衣及去核，取果肉，清洗、榨汁后，置于70℃的水中预煮5min，然后加入重量是柚子汁0.2的果胶酶，在pH3.8、温度为55℃的条件下酶解1.5h，再加热至95℃灭酶，过滤，再加入所述β-环状糊精搅拌3h后用超滤膜处理，得澄清脱苦的柚子汁。
实施例4
一种营养柚子复合饮料，由以下重量份的原料制成：
柚子汁65份、甘蔗汁90份、百香果汁35份、姜汁15份、糖75份、β-环状糊精16.5份、稳定剂15份、柠檬酸13份、水70份，其中所述稳定剂为黄原胶和魔芋精粉按60:1的质量比例混合而成；
所述柚子汁的制备方法为：将成熟柚子去皮、去囊衣及去核，取果肉，清洗、榨汁后，置于65℃的水中预煮6min，然后加入重量是柚子汁0.25的果胶酶，在pH4.0，温度为48℃的条件下酶解2h，再加热至100℃灭酶，过滤，再加入所述β-环状糊精搅拌1.5h后用超滤膜处理，得澄清脱苦的柚子汁。
Claims (6)
1.一种营养柚子复合饮料，其特征在于，由以下重量份的原料制成：
柚子汁35～70份、甘蔗汁50～90份、百香果汁18～40份、姜汁8～15份、糖30～80份、β-环状糊精8～18份、稳定剂10～20份、柠檬酸5～15份、水40～70份。
2.根据权利要求1所述的营养柚子复合饮料，其特征在于，由以下重量份的原料制成：
柚子汁55份、甘蔗汁70份、百香果汁25份、姜汁10份、糖50份、β-环状糊精14份、稳定剂15份、柠檬酸10份、水50份。
3.根据权利要求1或2所述的营养柚子复合饮料，其特征在于：所述柚子汁的制备方法为将成熟柚子去皮、去囊衣及去核，取果肉，清洗、榨汁后，置于60～75℃的水中预煮5～10min，然后加入果胶酶，在pH3.5～4.0，温度为45～55℃的条件下酶解1～3h，再加热至90～100℃灭酶，过滤，再加入所述β-环状糊精搅拌1.5～4h后用膜分离法处理，得澄清脱苦的柚子汁。
4.根据权利要求3所述的营养柚子复合饮料，其特征在于：所述柚子汁的制备方法中，所述果胶酶的加入量为柚子汁重量的0.12～0.3。
5.根据权利要求3所述的营养柚子复合饮料，其特征在于：所述柚子汁的制备方法中，所述膜分离法为超滤膜分离。
6.根据权利要求1所述的营养柚子复合饮料，其特征在于：所述稳定剂为黄原胶和魔芋精粉按40～65:1的质量比例混合而成。
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| CN106173766A (zh) * | 2016-08-23 | 2016-12-07 | 施安乐 | 一种发酵型柚子金珠果复合饮料及其制备工艺 |
| CN106509537A (zh) * | 2016-11-10 | 2017-03-22 | 陈亮 | 一种保健柚子汁及其制备方法 |
| CN107691701A (zh) * | 2017-11-17 | 2018-02-16 | 恩格乐香精香料（上海）有限公司 | 茶饮料及制备方法 |
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| CN106509537A (zh) * | 2016-11-10 | 2017-03-22 | 陈亮 | 一种保健柚子汁及其制备方法 |
| CN107691701A (zh) * | 2017-11-17 | 2018-02-16 | 恩格乐香精香料（上海）有限公司 | 茶饮料及制备方法 |
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