CN103504397A - 一种胡萝卜汁饮料 - Google Patents
一种胡萝卜汁饮料 Download PDFInfo
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Classifications
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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
- 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
- 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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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
本发明涉饮料领域,公开了一种胡萝卜汁饮料,包括以下原料:胡萝卜、果胶、蜂蜜、白砂糖、羧甲基纤维素钠、琼脂、柠檬酸以及水。还公开了本发明中胡萝卜汁饮料的制作方法,具体为:制取胡萝卜浆,将胡萝卜浆与果胶、琼脂、羧甲基纤维素钠、柠檬酸、蜂蜜、白砂糖以及水按比例混合均匀,再依次经过脱气、均质、杀菌以及灌装,即得胡萝卜汁饮料。应用本发明的技术方案,胡萝卜汁饮料容易获得多种维他命、微量元素以及β-胡萝卜素,从而提高免疫力、抗衰老、抗疲劳,增进食欲、提高生活质量,而且口感好,无副作用,利于长期服用,并且在一定程度上能够为企业带来经济效益和社会效益。
Description
技术领域
本发明涉及食品领域,公开了一种胡萝卜汁饮料的原料及制作方法。
背景技术
胡萝卜原产中亚细亚一带,元末传入我国,故称胡萝卜,又名金笋、丁香萝卜,性味甘、平、无毒,归经入脾、胃、肺,功效有下气利胸膈、清热解毒、补中安五脏、解麻疹热毒,主治烦热、便秘、久痢、肠胃不适、饱闷气胀、小儿麻疹、消化不良。
胡萝卜富含胡萝卜素,1分子的胡萝卜可得2分子的维生素A,因之被称 维生素A原。每百克胡萝卜含胡萝卜素3.62毫克。近年发现,维生素A供给量低的人群癌症发病率要高2倍。胡萝卜还含较的核黄素和叶酸。叶酸亦有抗癌作用。胡萝卜中的木质素,也有提高机体抗癌免疫力和间接消灭癌细胞的功用。胡萝卜中的果胶物质,可与汞结合,使人体内有害的成分得以排除。胡萝卜中维生素PP含量也很可观,有防治癞皮病的作用;胡萝卜所含甘露醇又易从肾小球滤过,且不被肾小球重新吸收,故有利尿作用。长期抽烟的人,每日饮半杯胡萝卜汁,对肺部亦有保护作用。临床医学也已证明胡萝卜素,能增加冠状动脉血流量,降低血脂,促进肾上腺素合成,因此具有降压、强心的功效。所以说,红萝卜是日常一种有益无损的蔬菜。
《本草纲目》记载,胡萝卜 “气味甘、辛、微温、无毒”,功能为“下气补中,利胸膈肠胃,安五脏,令人健食,有益无损”。目前市面上胡萝卜汁较多,如日本、韩国均有该产品,在我国也有生产胡萝卜汁的厂家,均为生榨汁,市场上只有生榨的胡萝卜汁饮料及其复合饮料,主要原因是胡萝卜汁的悬浮稳定性制约了其商品性,影响了胡萝卜汁饮料的货架期。悬浮饮料的分层、沉淀问题对饮料商品性能起着重要作用,是阻碍果蔬汁饮料发展的一个重要技术难题。
发明内容
本发明的第一目的是提供了一种容易获得多种维他命、微量原素以及β—胡萝卜素的胡萝卜汁饮料,从而提高免疫力、抗衰老、抗疲劳,增进食欲、提高生活质量,而且口感好,利于常期服用,并且在一定程度上能够为企业带来经济效益和社会效益。
本发明的胡萝卜汁饮料包括以质量百分数计的以下原料:
胡萝卜浆9%~31% 果胶0.1%~0.3% 琼脂1%~6% 羧甲基纤维素钠1%~6%
柠檬酸0.1%~0.5% 蜂蜜1%~6% 白砂糖3%~9% 水51%~57%。
作为优选方案,胡萝卜汁饮料包括以质量百分数计的以下原料:
胡萝卜浆10%~29% 果胶0.1%~0.3% 琼脂1%~6% 羧甲基纤维素钠1%~6%
柠檬酸0.1%~0.5% 蜂蜜1%~6% 白砂糖5%~8% 水53%~55%。
本发明的胡萝卜汁饮料的技术方案中,果胶、琼脂、羧甲基纤维素钠均为稳定剂,白砂糖、蜂蜜为甜味剂,柠檬酸为酸度调节剂。
本发明的第二目的是提供以上所述胡萝卜汁饮料的制作方法,具体为:
第一步:胡萝卜浆的制作:先将胡萝卜去茎、去皮以及去除杂质,清洗切块后,用食用碱煮,捞出清洗,再加柠檬酸煮,捞出,加水打浆,得到胡萝卜浆;
第二步:胡萝卜汁饮料的制作:将胡萝卜浆与果胶、琼脂、羧甲基纤维素钠、柠檬酸、蜂蜜、白砂糖以及水按比例混合均匀,再依次经过脱气、均质、杀菌以及灌装,即得胡萝卜汁饮料。
优选的,胡萝卜浆的制作过程中食用碱的用量为每吨胡萝卜100克,煮15分钟;柠檬酸的用量为每吨胡萝卜250克,煮25分钟;打浆时按照胡萝卜与水的比例为1:2进行打浆。
优选的,胡萝卜汁饮料的制作过程中:在-0.05~-0.08MPa条件下进行脱气,在20~30MPa条件下进行均质,在110~115℃条件下进行杀菌15—30秒。
本发明的技术方案中,采用果胶代替已有的化学稳定剂,解决了悬浮饮料的分层、沉淀问题。果胶是许多陆地植物中含有的多糖类物质,分子量为5~15万的聚半乳糖醛酸,其性质随DE值(酯化度)的不同而变化,对酸性饮料具有有效的稳定剂,是高DE值果胶(一般为70肠以上),又称高醋(HE)或高甲氧基(HM)果胶。果胶稳定酸性饮料的机制如下:饮料一经酸化,维生素就被破坏,当添加果胶(如丁MJ型纯果胶)后,可防止酸性饮料的凝集,而制造出稳定的酸性饮料制品。
胡萝卜生榨汁的传统制法,口感差,不易吸收、不加防腐剂就霉变,加了防腐剂品质降低,常期服用对人体有害,β-胡萝卜素是一种脂溶性维生素,直接食用胡萝卜时,脂溶性的β-胡萝卜素较难通过生物膜屏障,仅能吸收其有效成份的8%。
本发明方法的胡萝卜汁饮料采用的熟处理方法,能够使得脂溶性的β-胡萝卜素分裂成微米甚至纳米级的细小颗粒和水溶性结合体,使胡萝卜体内组织分解,各有效成份易于被人体吸收,吸收利用率达92%以上,改善了胡萝卜的口味,并且更营养、更健康。
具体实施方式
下面将结合具体实施例来详细说明本发明,在此本发明的示意性实施例以及说明用来解释本发明,但并不作为对本发明的限定。
实施例1:
一种胡萝卜汁饮料,包括以质量百分数计的以下原料:
胡萝卜浆9%~31% 果胶0.1%~0.3% 琼脂1%~6% 羧甲基纤维素钠1%~6%
柠檬酸0.1%~0.5% 蜂蜜1%~6% 白砂糖3%~9% 水51%~57%。
本胡萝卜汁饮料的制作方法如下:
第一步:胡萝卜浆的制作:先将胡萝卜去茎、去皮以及去除杂质,清洗切块后,用食用碱煮15分钟,捞出清洗,再加柠檬酸煮25分钟,捞出,加水打浆,得到胡萝卜浆;食用碱的用量为每吨胡萝卜100克;柠檬酸的用量为每吨胡萝卜250克;打浆时按照胡萝卜与水的比例为1:2进行打浆;
第二步:萝卜汁饮料的制作:将胡萝卜浆与果胶、琼脂、羧甲基纤维素钠、柠檬酸、蜂蜜、白砂糖以及水按比例混合均匀,再依次经过脱气、均质、杀菌以及灌装,即得胡萝卜汁饮料;具体操作条件如下:在-0.05~-0.08MPa条件下进行脱气,在20~30MPa条件下进行均质,在110~115℃条件下进行杀菌15~30秒。
本实施例胡萝卜汁饮料的各项指标如下:
1、检测指标:
可溶性固形物≥8.0Brix
总酸(以柠檬酸计)≥1.4 g /L
总砷(以As计)≤0.2mg /L
铅(Pb)≤0.05mg /L
铜(Cu)≤5mg/L
细菌总数≤100cfu/ml
大肠菌群≤3MPN/100ml
霉菌≤10cfu/ml
酵母≤10cfu/ml
致病菌不得检出
2、感官指标:橙红色,具有胡萝卜应有的香气和滋味,酸甜适口,无肉眼可见外来杂质,无异味,长期静置后允许有少量果肉沉淀。
实施例2:
一种胡萝卜汁饮料,包括以质量百分数计的以下原料:
胡萝卜浆25% 果胶0.3% 琼脂5% 羧甲基纤维素钠5%
柠檬酸0.2% 蜂蜜5% 白砂糖4% 水55.5%。
本胡萝卜汁饮料的制作方法如下:
第一步:胡萝卜浆的制作:先将胡萝卜去茎、去皮以及去除杂质,清洗切块后,用食用碱煮15分钟,捞出清洗,再加柠檬酸煮25分钟,捞出,加水打浆,得到胡萝卜浆;食用碱的用量为每吨胡萝卜100克;柠檬酸的用量为每吨胡萝卜250克;打浆时按照胡萝卜与水的比例为1:2进行打浆;
第二步:萝卜汁饮料的制作:将胡萝卜浆与果胶、琼脂、羧甲基纤维素钠、柠檬酸、蜂蜜、白砂糖以及水按比例混合均匀,再依次经过脱气、均质、杀菌以及灌装,即得胡萝卜汁饮料;
具体操作条件如下:在-0.05MPa条件下进行脱气,在25MPa条件下进行均质,在110℃条件下进行杀菌30秒。
本实施例胡萝卜汁饮料的各项指标如下:
1、检测指标:
可溶性固形物≥8.0Brix
总酸(以柠檬酸计)≥1.4 g /L
总砷(以As计)≤0.2mg /L
铅(Pb)≤0.05mg /L
铜(Cu)≤5mg/L
细菌总数≤100cfu/ml
大肠菌群≤3MPN/100ml
霉菌≤10cfu/ml
酵母≤10cfu/ml
致病菌不得检出
2、感官指标:橙红色,具有胡萝卜应有的香气和滋味,酸甜适口,无肉眼可见外来杂质,无异味,长期静置后允许有少量果肉沉淀。
以上对本发明实施例所提供的技术方案进行了详细介绍,本文中应用了具体个例对本发明实施例的原理以及实施方式进行了阐述,以上实施例的说明只适用于帮助理解本发明实施例的原理;同时,对于本领域的一般技术人员,依据本发明实施例,在具体实施方式以及应用范围上均会有改变之处,综上所述,本说明书内容不应理解为对本发明的限制。
Claims (5)
1.一种胡萝卜汁饮料,其特征在于包括以质量百分数计的以下原料:
胡萝卜浆9%~31% 果胶0.1%~0.3% 琼脂1%~6% 羧甲基纤维素钠1%~6%
柠檬酸0.1%~0.5% 蜂蜜1%~6% 白砂糖3%~9% 水51%~57%。
2.根据权利要求1所述胡萝卜汁饮料,其特征在于包括以质量百分数计的以下原料:
胡萝卜浆10%~29% 果胶0.1%~0.3% 琼脂1%~6% 羧甲基纤维素钠1%~6%
柠檬酸0.1%~0.5% 蜂蜜1%~6% 白砂糖5%~8% 水53%~55%。
3.如权利要求1或者2所述胡萝卜汁饮料的制作方法,其特征在于包括以下步骤:
(1)胡萝卜浆的制作:先将胡萝卜去茎、去皮以及去除杂质,清洗切块后,用食用碱煮,捞出清洗,再加柠檬酸煮,捞出,加水打浆,得到胡萝卜浆;
(2)萝卜汁饮料的制作:将胡萝卜浆与果胶、琼脂、羧甲基纤维素钠、柠檬酸、蜂蜜、白砂糖以及水按比例混合均匀,再依次经过脱气、均质、杀菌以及灌装,即得胡萝卜汁饮料;
所述胡萝卜浆、果胶、琼脂、羧甲基纤维素钠、柠檬酸、蜂蜜、白砂糖以及水以质量百分数计按如下比例混合:
胡萝卜浆9%~31% 果胶0.1%~0.3% 琼脂1%~6% 羧甲基纤维素钠1%~6%
柠檬酸0.1%~0.5% 蜂蜜1%~6% 白砂糖3%~9% 水51%~57% 。
4.根据权利要求3所述胡萝卜汁饮料的制作方法,其特征在于所述胡萝卜浆的制作过程中食用碱的用量为每吨胡萝卜100克,煮15分钟;柠檬酸的用量为每吨胡萝卜250克,煮25分钟;打浆时按照胡萝卜与水的比例为1:2进行打浆。
5.根据权利要求3所述胡萝卜汁饮料的制作方法,其特征在于所述萝卜汁饮料的制作过程中:在-0.05~0.08MPa条件下进行脱气,在20~30MPa条件下进行均质,在110~115℃条件下进行杀菌15~30秒。
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