CN103549573B - 一种红枣百合饮料及其制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
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- 239000002994 raw material Substances 0.000 claims abstract description 6
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
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- 238000004140 cleaning Methods 0.000 claims description 9
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- 235000020418 red date juice Nutrition 0.000 claims description 9
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- 238000009413 insulation Methods 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
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- 238000009924 canning Methods 0.000 abstract 1
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- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/04—Extraction of juices
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
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- 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
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Abstract
本发明公开了一种红枣百合饮料及其制备方法。以重量份计,本发明由以下原料制成:百合:20~30,柠檬酸:0.2~0.6,氯化钠:0.1~0.3,单甘脂:0.4~0.8,蛋白糖:0.03~0.06,果葡萄糖浆:4~6,羧甲基纤维素钠:0.02~0.04,磷酸三钠:0.3~0.6,乙基麦芽酚:0.1~0.3,红枣:10~20,维生素C:0.2~0.4。本发明的方法包括如下步骤:(1)汁液的提取;(2)调配;(3)预杀菌;(4)装罐;(5)杀菌;(6)反压冷却,检验,入库。
Description
技术领域
本发明属于日常饮用品技术领域,更具体是涉及一种红枣百合饮料及其制备方法。
背景技术
红枣是一种非常常见的水果,其具有许多功效,如增强人体免疫力、保护肝脏、抗过敏、镇静安神、增强肌力等等。
百合制作成的食品或饮品具有消暑降火、清肝润肺等功效。
目前市面上尚未见到有将红枣和百合复合制作成的饮品。
发明内容
本发明的目的在于克服现有技术存在的不足,提供一种红枣百合饮料。
本发明的另一目的在于提供该红枣百合饮料的制备方法。
为达到上述目的,本发明采取了如下的技术方案:
一种红枣百合饮料,以重量份计,由以下原料制成:
百合:20~30,柠檬酸:0.2~0.6,氯化钠:0.1~0.3,
单甘脂:0.4~0.8,蛋白糖:0.03~0.06,果葡萄糖浆:4~6,
羧甲基纤维素钠:0.02~0.04,磷酸三钠:0.3~0.6,
乙基麦芽酚:0.1~0.3,红枣:10~20,维生素C:0.2~0.4。
所述的红枣百合饮料的制备方法,包括如下步骤:
(1)汁液的提取;
(A)红枣汁的提取:
(a)选取外形完好,无机械损伤和虫害的红枣,清洗干净;
(b)预煮:将清洗后的红枣倒入夹层锅中进行预煮,红枣与水的重量比例为1:8~10,预煮温度为90~100℃,时间为5~8分钟,加入柠檬酸调节预煮液PH为5~6;
(c)打浆:预煮后的红枣与预煮液一起用筛孔为2~4mm的打浆机打浆,并取得浆液;
(d)保温浸提;将红枣浆液进行保温浸提,浆液温度保持在60~70℃,浸提时间为1~2小时;
(e)过滤;浸提后的红枣浆过滤,去除滤渣后即可得红枣汁;
(B)百合汁的提取;
(a)清洗、剥瓣;
(b)护色及清洗;将清洗干净的百合瓣放入护色液中浸泡1~2小时,用清水冲洗干净,然后倒入沸水中煮沸10~20分钟,冷却;
(c)粉碎;将百合瓣用粉碎机粉碎至40~60目;
(d)浸提;将粉碎后的百合加入10倍重量的水,加热至60~80℃,浸提2~3小时;过滤得滤液;在滤渣中加入4倍重量的水,60~80℃,浸提1~2小时,过滤得滤液;将两次滤液合并后,即可得百合汁;
(2)调配;将红枣汁和百合汁混合,搅拌均匀,然后逐一加入其余组分,搅拌混合均匀;
(3)预杀菌;将已经调配好的料液用100目筛布过滤后,进行巴氏消毒,料液中心温度达到75~80℃时进行装罐密封;
(4)装罐;罐的净容量为300ml,密封时料温不低于70℃,抽气真空度为45~60KPa,密封后严格检验封口质量;
(5)杀菌;密封后及时进行高温杀菌,杀菌条件为:120℃下杀菌20~30分钟;
(6)反压冷却,检验,入库。
与现有技术相比,本发明具有如下有益效果:
(1)本发明具有清热降火、补脾胃,敛肺气,定咳嗽、生津液等功效;
(2)制备工艺简单,成本低廉,对人体无毒无害。
具体实施方式
以下结合具体实施例来对本发明作进一步的描述。
实施例1
一种红枣百合饮料,以重量份计,由以下原料制成:
百合:20,柠檬酸:0.2,氯化钠:0.1,
单甘脂:0.4,蛋白糖:0.03,果葡萄糖浆:4,
羧甲基纤维素钠:0.02,磷酸三钠:0.3,
乙基麦芽酚:0.1,红枣:10,维生素C:0.2。
实施例2
一种红枣百合饮料,以重量份计,由以下原料制成:
百合:30,柠檬酸:0.6,氯化钠:0.3,
单甘脂:0.8,蛋白糖:0.06,果葡萄糖浆:6,
羧甲基纤维素钠:0.04,磷酸三钠:0.6,
乙基麦芽酚:0.3,红枣:20,维生素C:0.4。
实施例3
一种红枣百合饮料,以重量份计,由以下原料制成:
百合:25,柠檬酸:0.4,氯化钠:0.2,
单甘脂:0.6,蛋白糖:0.05,果葡萄糖浆:5,
羧甲基纤维素钠:0.03,磷酸三钠:0.5,
乙基麦芽酚:0.2,红枣:15,维生素C:0.3。
上述实施例3的红枣百合饮料的制备方法如下:
(1)汁液的提取;
(A)红枣汁的提取:
(a)选取外形完好,无机械损伤和虫害的红枣,清洗干净;
(b)预煮:将清洗后的红枣倒入夹层锅中进行预煮,红枣与水的重量比例为1:9,预煮温度为95℃,时间为6分钟,加入柠檬酸调节预煮液PH为5~6;
(c)打浆:预煮后的红枣与预煮液一起用筛孔为3mm的打浆机打浆,并取得浆液;
(d)保温浸提;将红枣浆液进行保温浸提,浆液温度保持在65℃,浸提时间为2小时;
(e)过滤;浸提后的红枣浆过滤,去除滤渣后即可得红枣汁;
(B)百合汁的提取;
(a)清洗、剥瓣;
(b)护色及清洗;将清洗干净的百合瓣放入护色液中浸泡2小时,用清水冲洗干净,然后倒入沸水中煮沸15分钟,冷却;
(c)粉碎;将百合瓣用粉碎机粉碎至40~60目;
(d)浸提;将粉碎后的百合加入10倍重量的水,加热至70℃,浸提2小时;过滤得滤液;在滤渣中加入4倍重量的水,70℃,浸提2小时,过滤得滤液;将两次滤液合并后,即可得百合汁;
(2)调配;将红枣汁和百合汁混合,搅拌均匀,然后逐一加入其余组分,搅拌混合均匀;
(3)预杀菌;将已经调配好的料液用100目筛布过滤后,进行巴氏消毒,料液中心温度达到75℃时进行装罐密封;
(4)装罐;罐的净容量为300ml,密封时料温不低于70℃,抽气真空度为50KPa,密封后严格检验封口质量;
(5)杀菌;密封后及时进行高温杀菌,杀菌条件为:120℃下杀菌25分钟;
(6)反压冷却,检验,入库。
上述实施例3所制备得到的红枣百合饮料的性能指标如下:
(1)感官指标:成品呈浅棕色,枣香浓郁,无异味,呈均一稳定浑浊液,无沉淀、分层及悬浮现象,不允许有杂质存在。
(2)理化指标:可溶性固形物(以折光计)4~7%,不溶性固形物15%以上,铜(以Cu计)≤10mg/L,铅(以Pb计)≤1.0mg/L。
Claims (2)
1.一种红枣百合饮料,其特征在于,以重量份计,由以下原料制成:
百合:20~30,柠檬酸:0.2~0.6,氯化钠:0.1~0.3,
单甘脂:0.4~0.8,蛋白糖:0.03~0.06,果葡萄糖浆:4~6,
羧甲基纤维素钠:0.02~0.04,磷酸三钠:0.3~0.6,
乙基麦芽酚:0.1~0.3,红枣:10~20,维生素C:0.2~0.4。
2.权利要求1所述的红枣百合饮料的制备方法,其特征在于,包括如下步骤:
(1)汁液的提取;
(A)红枣汁的提取:
(a)选取外形完好,无机械损伤和虫害的红枣,清洗干净;
(b)预煮:将清洗后的红枣倒入夹层锅中进行预煮,红枣与水的重量比例为1:8~10,预煮温度为90~100℃,时间为5~8分钟,加入柠檬酸调节预煮液PH为5~6;
(c)打浆:预煮后的红枣与预煮液一起用筛孔为2~4mm的打浆机打浆,并取得浆液;
(d)保温浸提;将红枣浆液进行保温浸提,浆液温度保持在60~70℃,浸提时间为1~2小时;
(e)过滤;浸提后的红枣浆过滤,去除滤渣后即可得红枣汁;
(B)百合汁的提取;
(a)清洗、剥瓣;
(b)护色及清洗;将清洗干净的百合瓣放入护色液中浸泡1~2小时,用清水冲洗干净,然后倒入沸水中煮沸10~20分钟,冷却;
(c)粉碎;将百合瓣用粉碎机粉碎至40~60目;
(d)浸提;将粉碎后的百合加入10倍重量的水,加热至60~80℃,浸提2~3小时;过滤得滤液;在滤渣中加入4倍重量的水,60~80℃,浸提1~2小时,过滤得滤液;将两次滤液合并后,即可得百合汁;
(2)调配;将红枣汁和百合汁混合,搅拌均匀,然后逐一加入其余组分,搅拌混合均匀;
(3)预杀菌;将已经调配好的料液用100目筛布过滤后,进行巴氏消毒,料液中心温度达到75~80℃时进行装罐密封;
(4)装罐;罐的净容量为300ml,密封时料温不低于70℃,抽气真空度为45~60KPa,密封后严格检验封口质量;
(5)杀菌;密封后及时进行高温杀菌,杀菌条件为:120℃下杀菌20~30分钟;
(6)反压冷却,检验,入库。
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