CN103478814A - 一种洛神花果粒饮料的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公布了一种洛神花果粒饮料的制作方法，属饮料加工技术领域。洛神花还含有丰富的维生素C，有清凉降火、生津止渴的功效，可以用来冲泡茶和制作饮料，洛神花还有保肝、抗癌的功效。余甘子则具有抗炎，抗氧化，抗衰老，保肝等作用。本发明采用洛神花、余甘子和苹果粒等为原料，制作的洛神花果粒饮料，营养丰富，酸甜可口，具有调节和平衡血脂、增进钙质吸收、清热解暑、消食健脾、生津止渴和养颜美容的功效以及良好的保健作用。是一种中高档饮品，工艺简单，实施方便。
Description
技术领域：
本发明涉及饮料加工方法，特别是涉及一种洛神花果粒饮料的制作方法。
背景技术：
洛神花为锦葵科木槿属一年生天然食品原料药用草本植物，又名：山茄子等，它具有食用和药用的双重性。洛神花其味酸、性寒，有益于调节和平衡血脂，增进钙质吸收，促进儿童发育，促进消化等。具有清热解暑、利尿降压、养颜消斑、解毒、解酒等功效。还有活血补血、养颜美容的功能。现代研究表明洛神花含有原儿茶酸、异黄酮素以及丰富的氨基酸、维生素等化学成分，能降低胆固醇和甘油三脂、抑制低密度脂蛋白的氧化、抑制血小板的凝集、降低血栓的形成、减少动脉粥状硬化，可有效地预防心血管疾病的发生。此外，洛神花还含有丰富的维生素C，有清凉降火、生津止渴的功效，可以用来冲泡茶和制作饮料。洛神花还有保肝、抗癌的功效。
余甘子属大戟科叶下珠属植物，其果鲜食酸甜酥脆而微涩，回味甘甜，故名余甘，又名喉甘子，庵罗果，牛甘果等。余甘子果实味酸微涩，清热凉血，消食健脾，生津止渴。主治血热血瘀，消化不良，腹胀，咳嗽，喉痛，口干及维生素C 缺乏症。在藏药中，余甘子主治培根病、赤巴病、血病、高血压病等。近年研究结果表明，余甘子具有抗炎，抗氧化，抗衰老，保肝等作用。现有的余甘子主要用于鲜食，用途范围窄，深加工产品少。
现有饮料品种繁多，均具有一定的营养价值，但未见采用洛神花与余甘子生产洛神花果粒饮料的报道。
发明内容：本发明的目的是要提供营养丰富，并具有较好保健作用的一种洛神花果粒饮料的制作方法。为达到上述目的，本发明的实施方案为：
一种洛神花果粒饮料的制作方法，采用下列步骤，
A、原料预处理：以成熟、清洗后的洛神花、余甘子为原料，去除原料中的杂质并清洗干净，沥干。
B、打浆：按洛神花、余甘子重量比为2：1混合，加入原料重量4-5倍的水，用食品打浆机进行打浆，共打浆2次，得到浆渣混合液，静置30-50min。
C、酶处理：将静置后的浆渣混合液中加入0.3-0.5%的纤维素酶和0.1-0.3%的果胶酶进行酶处理，保持温度35-40℃，时间15-20小时。
D过滤：先用60目的粗布过滤，再经板框压滤取汁，得到洛神花、余甘子混合果汁。
E、苹果粒制备：将苹果洗净后去皮，用切粒机切粒，大小为5×8mm见方的苹果粒，然后浸入0.2-0.3%乙酸溶液中浸泡护色。
F、配制：取洛神花、余甘子混合果汁20-25%重量份，苹果粒8-10%重量份，40%的F-42果葡糖浆10-12%重量份，蔗糖5-8%重量份，羧甲基纤维素钠0.3-0.5%重量份，其余为水，充分搅拌，混合均匀。
G、杀菌、包装：将配制好的洛神花果粒饮料采用巴氏杀菌后装瓶，即得到成品。
有益效果：本发明采用洛神花、余甘子和苹果粒等为原料，制作的洛神花果粒饮料，营养丰富，酸甜可口，具有调节和平衡血脂、增进钙质吸收、清热解暑、消食健脾、生津止渴和养颜美容的功效以及良好的保健作用。工艺简单，实施方便。
具体实施方式
实施例一
一种洛神花果粒饮料的制作方法，采用下列步骤：
A、原料预处理：以成熟、清洗后的洛神花、余甘子为原料，去除原料中的杂质并清洗干净，沥干；
B、打浆：按洛神花、余甘子重量比为2：1混合，加入原料重量5倍的水，用食品打浆机进行打浆，共打浆2次，得到浆渣混合液，静置30-50min；
C、酶处理：将静置后的浆渣混合液中加入0.3%的纤维素酶和0.15%的果胶酶进行酶处理，保持温度40℃，时间20小时
D过滤：先用60目的粗布过滤，再经板框压滤取汁，得到洛神花、余甘子混合果汁；
E、苹果粒制备：将苹果洗净后去皮，用切粒机切粒，大小为5×8mm见方的苹果粒，然后浸入0.3%乙酸溶液中浸泡护色；
F、配制：取洛神花、余甘子混合果汁20%重量份，苹果粒8%重量份，36%的F-42果葡糖浆10%重量份，蔗糖5-8%重量份，羧甲基纤维素钠0.35%重量份，其余为水，充分搅拌，混合均匀；
G、杀菌、包装：将配制好的洛神花果粒饮料采用巴氏杀菌后装瓶，即得到成品。
实施例二
一种洛神花果粒饮料的制作方法，采用下列步骤：
A、原料预处理：以成熟、清洗后的洛神花、余甘子为原料，去除原料中的杂质并清洗干净，沥干；
B、打浆：按洛神花、余甘子重量比为3：1混合，加入原料重量4.5倍的水，用食品打浆机进行打浆，共打浆2次，得到浆渣混合液，静置45min；
C、酶处理：将静置后的浆渣混合液中加入0.5%的纤维素酶和0.3%的果胶酶进行酶处理，保持温度38℃，时间18小时
D过滤：先用60目的粗布过滤，再经板框压滤取汁，得到洛神花、余甘子混合果汁；
E、荸荠粒的制备：先将荸荠浸泡30min，再选用擦洗机洗去泥沙、漂洗干净，去皮时用去皮机磨擦去皮，削皮后立即浸入清水中，以洗去残余皮屑与表层淀粉，用0.15%乙酸溶液浸泡护色，然后用切粒机切粒，大小为5×8mm见方的荸荠粒；
F、配制：取洛神花、余甘子混合果汁20%重量份，荸荠粒8%重量份，40%的F-42果葡糖浆12%重量份，蔗糖7%重量份，羧甲基纤维素钠0.5%重量份，其余为水，充分搅拌，混合均匀；
G、杀菌、包装：将配制好的洛神花果粒饮料采用超高温瞬间杀菌后装瓶，即得到成品。
以上所述仅为本发明的优选实施例，凡依本发明权利要求范围所做的均等变化，皆应属本发明权利要求的涵盖范围。
Claims (1)
1.一种洛神花果粒饮料的制作方法，主要采用以下方法步骤：
A、原料预处理：以成熟、清洗后的洛神花、余甘子为原料，去除原料中的杂质并清洗干净，沥干；
B、打浆：按洛神花、余甘子重量比为2：1混合，加入原料重量4-5倍的水，用食品打浆机进行打浆，共打浆2次，得到浆渣混合液，静置30-50min；
C、酶处理：将静置后的浆渣混合液中加入0.3-0.5%的纤维素酶和0.1-0.3%的果胶酶进行酶处理，保持温度35-40℃，时间15-20小时；
D过滤：先用60目的粗布过滤，再经板框压滤取汁，得到洛神花、余甘子混合果汁；
E、苹果粒制备：将苹果洗净后去皮，用切粒机切粒，大小为5×8mm见方的苹果粒，然后浸入0.2-0.3%乙酸溶液中浸泡护色；
F、配制：取洛神花、余甘子混合果汁20-25%重量份，苹果粒8-10%重量份，40%的F-42果葡糖浆10-12%重量份，蔗糖5-8%重量份，羧甲基纤维素钠0.3-0.5%重量份，其余为水，充分搅拌，混合均匀；
G、杀菌、包装：将配制好的洛神花果粒饮料采用巴氏杀菌后装瓶，即得到成品。
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