CN103519264A - 一种百香果果肉果汁饮料 - Google Patents
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Abstract
本发明公开了一种百香果果肉果汁饮料及其制备方法,该方法是:先将成熟的鲜果洗净、晾干、剖开、挖出果肉,进行籽肉分离;将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,得混合果肉果汁;用冷开水和白砂糖或浓度为10-15%的鲜罗汉果浸出液对混合果肉果汁进行稀释;按常规方法杀菌消毒即成。这种饮料以百香果果肉为原料加工而成,既保留了百香果丰富的营养成分,又具有百香果的香味,以鲜罗汉果浸出液取代白开水与白砂糖,使饮料口感更好,香味更浓,营养更丰富,特别适于不能食用蔗糖的人群饮用;而且加工工艺简单,操作容易,成本低,又没有添加任何色素,食用安全。
Description
技术领域
本发明涉及饮料,具体是一种百香果果肉果汁饮料。
背景技术
百香果因含众多水果的香味而得名,其含有菠萝、香蕉、草莓、苹果、酸梅、芒果等165种水果香味,还含有丰富的SOD酶和胡萝卜素,可清除体内自由基,避免有害物质沉积,进而可达到改善皮肤、美容养颜的作用;百香果中还含有丰富维生素C 和维生素E,对于增强身体免疫功能很有帮助,一个百香果维C含量相当于8个橙子或8个苹果,一个百香果维生素E的含量相当于15个橙子或10个苹果;果内含有17种生命必需的氨基酸,每100克百香果中氨基酸的含量达到1.55克,同时含有大量黄酮类成分,能促进新陈代谢,降低胆固醇含量,对于预防心脑血管疾病有很好的食疗效果。
百香果营养丰富,芳香宜人,但酸性比偏高,故食用人群少。为了解决这个问题,目前有将百香果与甜橙、菠萝或芒果等水果一起配制成果汁或速冻果肉,这些产品加工复杂,成本高。
发明内容
本发明的目的是为克服现有技术的不足,而提供一种酸甜可口,工艺简单,制作容易,成本低,且能保留百香果的香味和营养成分的百香果果肉果汁饮料及其制备方法。
实现本发明目的的技术方案是:
一种百香果果肉果汁饮料的制备方法,包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,消毒杀菌,得混合果肉果汁;
(4)用冷却的白开水对步骤(3)的混合果肉果汁进行稀释,白开水的加入量为:混合果肉果汁︰白开水=1︰7-9;
(5)在稀释后的混合果肉果汁中加入白砂糖混合均匀,按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料,白砂糖的加入量按重量份配比为:稀释后的百香果果肉果汁︰白砂糖=90-99︰1。
本发明百香果果肉果汁饮料的另一种制备方法,包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,消毒杀菌,得混合果肉果汁;
(4)用10-15%的鲜罗汉果浸出液对步骤(3)的混合果肉果汁进行稀释,鲜罗汉果浸提液的加入量为:混合果肉果汁︰鲜罗汉果浸出液=1︰4-8;
(5)按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料。
步骤(4)所述混合果肉果汁与鲜罗汉果浸出液的优选重量份配比为1:8。
本发明的百香果果肉果汁饮料的有益效果是:(1)以百香果果肉为原料加工而成,既保留了百香果丰富的营养成分,又具有百香果的香味,(2)以鲜罗汉果浸出液取代白开水与白砂糖,使饮料口感更好,香味更浓,营养更丰富,特别适于不能食用蔗糖的人群饮用;(3)加工工艺简单,操作容易,成本低;(4)没有添加任何色素,食用安全。
具体实施方式
下面通过实施例对本发明作进一步的阐述,但不是对本发明保护范围的限定。
实施例1:
一种百香果果肉果汁饮料的制备方法,包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,消毒杀菌,得混合果肉果汁;
(4)用冷却的白开水对混合果肉果汁进行稀释,白开水的加入量为:混合果肉果汁︰白开水=1︰8;
(5)在稀释后的百香果混合果肉果汁中加入白砂糖混合均匀,白砂糖的加入量按重量份配比为:稀释后的百香果混合果肉果汁︰白砂糖=90︰1;
(6)按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料。
实施例2:
一种百香果果肉果汁饮料的制备方法,包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,消毒杀菌,得混合果肉果汁;
(4)用浓度为10-15%的鲜罗汉果浸出液对混合果肉果汁进行稀释,鲜罗汉果浸出液的加入量为:混合果肉果汁︰鲜罗汉果浸出液=1︰8;
(5)按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料。
Claims (6)
1.一种百香果果肉果汁饮料的制备方法,其特征是:包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,得混合果肉果汁;
(4)用冷却的白开水对步骤(3)的混合果肉果汁进行稀释,白开水的加入量为:混合果肉果汁︰白开水=1︰7-9;
(5)在稀释后的混合果肉果汁中加入白砂糖混合均匀,按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料,白砂糖的加入量按重量份配比为:稀释后的百香果果肉果汁︰白砂糖=90-99︰1。
2.根据权利要求1所述的制备方法,其特征是:步骤(4)所述混合果肉果汁与白开水的重量份配比为1:8。
3.根据权利要求1所述的制备方法,其特征是:步骤(5)所述百香果果肉果汁与白砂糖的重量份配比为90::1。
4.一种百香果果肉果汁饮料的制备方法,其特征是:包括如下步骤:
(1)将新鲜成熟的百香果洗净、晾干;
(2)将果实剖开,挖出果肉,进行籽肉分离;
(3)将分离出的果肉打碎成粒状,搅拌后在不锈钢容器中煮沸3-5分钟,得混合果肉果汁;
(4)用浓度为10-15%的鲜罗汉果浸出液对步骤(3)的混合果肉果汁进行稀释,鲜罗汉果浸出液的加入量为:混合果肉果汁︰鲜罗汉果浸出液=1︰4-8;
(5)按常规方法杀菌消毒,分装即得酸甜可口的百香果果肉果汁饮料。
5.根据权利要求4所述的制备方法,其特征是:步骤(4)所述混合果肉果汁与鲜罗汉果浸出液的重量份配比为1:8。
6.用权利要求1-5之一所述制备方法制备的百香果果肉果汁饮料。
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CN103976427A (zh) * | 2014-05-30 | 2014-08-13 | 桂林科技企业发展中心 | 一种西番莲蓝莓果汁饮料及其制备方法 |
CN104642550A (zh) * | 2014-06-10 | 2015-05-27 | 蒙柳宁 | 百香果奶茶的加工方法 |
CN105167041A (zh) * | 2015-07-31 | 2015-12-23 | 谭强 | 一种百香果汁及其制备方法 |
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CN106900947A (zh) * | 2017-03-07 | 2017-06-30 | 桂林理工大学 | 一种百香果保健茶的制备方法 |
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