CN103549571A - 枸杞醋饮料及其生产工艺 - Google Patents
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- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 58
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
本发明公开了一种枸杞醋饮料及其生产工艺，所属食品技术领域;本发明枸杞醋饮料由以下组份的配方组成：枸杞清汁10-30%、白砂糖2-8%、食醋0.8%、杞花蜜0.5‰、安赛蜜0.2‰、柠檬酸0.2%、苯甲酸钠0.4‰、余量为纯净水；本发明通过以下工艺制成：制取枸杞清汁、配制糖水溶液、配制枸杞醋溶液、定容、双联过滤、硅藻土过滤、板式过滤、超高温瞬间杀菌、灌装、二次杀菌；本发明枸杞醋饮料口感纯正，富含多种天然氨基酸、维生素和矿物质，营养丰富。
Description
所属领域
本发明涉及食品技术领域，尤其涉及一种饮料的配方及生产工艺。
技术背景
现代医学研究发现枸杞子具有增强机体免疫力（免疫调节功能），抑制肿瘤细胞增长抗氧化、延缓衰老，抗脂肪肝，降低血糖、血脂，降低胆固醇，增强运动耐力、明目等功效。上述功能起重要作用的因子，一般认为与枸杞子中存在的枸杞多糖、β-胡萝卜素、甜菜碱等化学成分有关。所以，以枸杞为主要原料的保健饮品，即健康又有营养。
发明内容
本发明的目的是为了公开一种口感清爽、枸杞味醇厚的枸杞醋饮料及其生产工艺。
本发明枸杞醋饮料采用了下列技术方案：
由以下配方组成：枸杞清汁10-30%、白砂糖2-8%、食醋0.8%、杞花蜜0.5‰、安赛蜜0.2‰、柠檬酸0.2%、苯甲酸钠0.4‰、余量为纯净水。
枸杞醋饮料生产用水必须是纯净水，硬度必须＜1.0mol/l，PH6.8-7.2；生产枸杞清汁所用果实必须为枸杞鲜果，枸杞清汁可溶性固形物＞14%，PH3.8-4.2；否则会影响产品的质量和感官。
本发明枸杞醋饮饮料通过以下生产工艺实现：
a.制取枸杞清汁：将洁净的枸杞鲜果打制成枸杞果浆；在枸杞果酱中按比例加入抗氧化剂与果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到45-65℃，保温酶解3-12小时；然后过滤出枸杞清汁，加水配制出浓度为25%的枸杞汁溶液;
b.配置糖水溶液：将配比为2-8%白砂糖、0.5‰杞花蜜、0.2‰安赛蜜、余量为纯净水的溶液加热至90℃溶解，过滤得到糖水溶液；
c.配置枸杞醋溶液：按糖水份量，取10-30%枸杞清汁溶液、0.8%食醋、0.2%的柠檬酸、0.4‰苯甲酸钠加入到糖水溶液中，升温至50℃溶解后，搅拌混匀，得到枸杞醋溶液；
d.定容：检测枸杞醋溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞醋溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质。
f.硅藻土过滤：
1）在枸杞醋溶液中均匀的加入0.8kg粗土，然后用循环泵将溶液打入硅藻机内，过滤掉粗土，直到溶液澄清为止。
2）在粗土过滤后的枸杞醋溶液中均匀的加入0.8kg细土，然后用循环泵将溶液打入到硅藻机内，过滤掉细土，直到溶液清澈透亮为止。
g.板式过滤：将硅藻土过滤后的枸杞醋溶液通过板式纸板过滤机，过滤掉微量细小杂质，使溶液更加清澈透亮。
h.超高温瞬间杀菌：将板式过滤后的枸杞醋溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒。
i.灌装：将经过超高温瞬间杀菌后的枸杞醋溶液打入高位罐，灌装温度顺达到70℃-75℃后进行灌装。
j.二次杀菌:将灌装后的枸杞醋饮料玻璃瓶放置到95-100℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
本发明的有益效果在于口感好，富含多种天然氨基酸、维生素和矿物质，营养丰富。
附图说明：
以下结合附图及具体实施例对本发明做进一步说明:
附图1为本发明的生产工艺流程图。
具体实施方式:
本发明枸杞醋饮料由以下配方组成：枸杞清汁10-30%、白砂糖2-8%、食醋0.8%、杞花蜜0.5‰、安赛蜜0.2‰、柠檬酸0.2%、苯甲酸钠0.4‰、余量为纯净水。
枸杞醋饮料生产用水必须是纯净水，硬度必须＜1.0mol/l，PH6.8-7.2；生产枸杞清汁所用果实必须为枸杞鲜果，枸杞清汁可溶性固形物＞14%，PH3.8-4.2；否则会影响产品的质量和感官。
如附图1所示，本发明枸杞醋饮饮料通过以下生产工艺制成：
a.制取枸杞清汁：将洁净的枸杞鲜果打制成枸杞果浆；在枸杞果酱中按比例加入抗氧化剂与果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到45-65℃，保温酶解3-12小时；然后过滤出枸杞清汁，加水配制出浓度为25%的枸杞汁溶液;
b.配置糖水溶液：将配比为2-8%白砂糖、0.5‰杞花蜜、0.2‰安赛蜜、余量为纯净水的溶液加热至90℃溶解，过滤得到糖水溶液；
c.配置枸杞醋溶液：按糖水份量，取10-30%枸杞清汁溶液、0.8%食醋、0.2%的柠檬酸、0.4‰苯甲酸钠加入到糖水溶液中，升温至50℃溶解后，搅拌混匀，得到枸杞醋溶液；
d.定容：检测枸杞醋溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞醋溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质。
f.硅藻土过滤：
1）在枸杞醋溶液中均匀的加入0.8kg粗土，然后用循环泵将溶液打入硅藻机内，过滤掉粗土，直到溶液澄清为止。
2）在粗土过滤后的枸杞醋溶液中均匀的加入0.8kg细土，然后用循环泵将溶液打入到硅藻机内，过滤掉细土，直到溶液清澈透亮为止。
g.板式过滤：将硅藻土过滤后的枸杞醋溶液通过板式纸板过滤机，过滤掉微量细小杂质，使溶液更加清澈透亮。
h.超高温瞬间杀菌：将板式过滤后的枸杞醋溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒。
i.灌装：将经过超高温瞬间杀菌后的枸杞醋溶液打入高位罐，灌装温度顺达到70℃-75℃后进行灌装。
j.二次杀菌:将灌装后的枸杞醋饮料玻璃瓶放置到95-100℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
Claims (5)
1.一种枸杞醋饮料，其特征在于由以下组份的配方组成：枸杞清汁10-30%、白砂糖2-8%、食醋0.8%、杞花蜜0.5‰、安赛蜜0.2‰、柠檬酸0.2%、苯甲酸钠0.4‰、余量为纯净水。
2.一种枸杞醋饮料生产工艺，其特征在于包含以下步骤：
a.制取枸杞清汁：将洁净的枸杞鲜果打制成枸杞果浆；在枸杞果酱中按比例加入抗氧化剂与果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到45-65℃，保温酶解3-12小时；然后过滤出枸杞清汁，加水配制出浓度为25%的枸杞汁溶液;
b.配置糖水溶液：将配比为2-8%白砂糖、0.5‰杞花蜜、0.2‰安赛蜜、余量为纯净水的溶液加热至90℃溶解，过滤得到糖水溶液；
c.配置枸杞醋溶液：按糖水份量，取10-30%枸杞清汁溶液、0.8%食醋、0.2%的柠檬酸、0.4‰苯甲酸钠加入到糖水溶液中，升温至50℃溶解后，搅拌混匀，得到枸杞醋溶液；
d.定容：检测枸杞醋溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞醋溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质；
f.硅藻土过滤：
1）在枸杞醋溶液中均匀的加入0.8kg粗土，然后用循环泵将溶液打入硅藻机内，过滤掉粗土，直到溶液澄清为止；
2）在粗土过滤后的枸杞醋溶液中均匀的加入0.8kg细土，然后用循环泵将溶液打入到硅藻机内，过滤掉细土，直到溶液清澈透亮为止；
g.板式过滤：将硅藻土过滤后的枸杞醋溶液通过板式纸板过滤机，过滤掉微量细小杂质，使溶液更加清澈透亮；
h.超高温瞬间杀菌：将板式过滤后的枸杞醋溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒；
i.灌装：将经过超高温瞬间杀菌后的枸杞醋溶液打入高位罐，灌装温度顺达到70℃-75℃后进行灌装；
j.二次杀菌:将灌装后的枸杞醋饮料玻璃瓶放置到95-100℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
3.如权利要求1所述的枸杞醋饮料，其特征在于：所用枸杞清汁是用枸杞鲜果制得。
4.如权利要求1所述的枸杞醋饮料，其特征在于：所用纯净水，硬度＜1.0mol/l，PH6.8-7.2。
5.如权利要求1所述的枸杞醋饮料，其特征在于：枸杞清汁可溶性固形物＞14%，PH3.8-4.2。
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