CN103549575A - 一种山茱萸饮料及其生产工艺 - Google Patents
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Abstract
本发明涉及一种山茱萸饮料及其生产工艺,其各组分配比的重量份为:5~10份山茱萸干果、2~8份山楂干果、5~30份甜味剂、100~200份纯净水,经加温浸泡、挤压提汁、加酶去涩、过滤净化、调配再滤、灌装杀菌、冷却而成。本发明由山茱萸果直接制得饮料,具有营养成分和药用成分损失小,工艺简单,成本低,天然色泽可保留等优点。
Description
技术领域
本发明涉及食品领域中保健饮品的制备工艺,具体涉及一种山茱萸饮料及其生产工艺。
背景技术
山茱萸已成为世界性果、药两用品,以我国的山茱萸营养成分丰富、药用价值高,是名贵的传统滋补中药材。它含有8种甙类,其中皂甙含量比人参、绞股蓝高3~4倍。含有16种氨基酸、24种矿物元素、5种糖类、7种有机酸、多种维生素和丰富的磷脂成分等。山茱萸具有补血、补肝肾、治疗心血管疾病、抗癌和提高免疫功能等药效。近年世界各国又多从山茱萸的丰富营养成分着手,开发出众多的系列食品,如果酱、果冻、果膏、果汁、果酒等。我国也把山茱萸列入了“新食品资源”,成为食品开发新热点。
发明内容
本发明的目的是提供一种山茱萸饮料及其生产工艺,该工艺不经浓缩过程的、用干果直接制取的、从而简化生产流程的、降低制作成本的、节约能源,养分和药效成份损失小的饮料生产方法,该方法能有效保持山茱萸鲜红本色。
本发明的目的是通过以下技术方案来实现:
一种山茱萸饮料,所述山茱萸饮料中各种组份及其配比的重量份为:5~10份山茱萸干果、2~8份山楂干果、5~30份甜味剂以及100~200份去离子水。
进一步地,所述山茱萸饮料中各种组份及其配比的重量份为:6~9份山茱萸干果、4~5份山楂干果、7~10份甜味剂,120~150份去离子水。
进一步地,所述山茱萸饮料中各种组份及其配比的重量份为:8份山茱萸干果、4份山楂干果、8份甜味剂,135份去离子水。
一种所述山茱萸饮料的生产工艺,所述山茱萸饮料的生产工艺包括以下步骤:
①按上述比例称取山茱萸干果、山楂干果,清洗干净,浸泡;
②将①中所述的浸泡后的山茱萸干果和山楂干果分别挤压提汁,并将两种果汁按比例合并,得果汁A;
③将②中所述的果汁A中加果胶酶进行去涩,再28~30℃保温24小时;
④将③中所述的酶化后的果汁A用100目筛过滤净化,得果汁B,在所述果汁B中加甜味剂,过100目筛,并加去离子水,搅拌均匀,得果汁C;
⑤将④中所述的果汁C在105℃下灭菌35分钟;
⑥将⑤中所述的杀菌后的果汁进行冷却,包装,即得所述山茱萸饮料。
进一步地,步骤①中所述的浸泡温度为40~60℃。
进一步地,步骤①中所述的浸泡时间为8~10小时。
进一步地,所述甜味剂为蜂蜜、果葡糖浆、蔗糖、木糖醇、甜蜜素中的一种或几种。
进一步地,所述甜味剂为蜂蜜和木糖醇。
进一步地,所述蜂蜜和木糖醇的比例为3:1。
进一步地,所述加入果胶酶的量为0.1~0.3%。
本发明提供了一种山茱萸饮料及其生产工艺,其主要具有以下几点有益效果:
(1)本发明直接由山茱萸果制成保健饮料,没有浓缩液过程,工艺简化,成本低廉,营养成分和药用成分损失小,皂甙总量可控制,天然色泽可保留,更加符合卫生和食品管理部门的要求;
(2)本发明由山茱萸果直接制得饮料,具有营养成分和药用成分损失小,工艺简单,成本低,天然色泽可保留等优点。
具体实施方式
本发明实施例所述的一种山茱萸饮料,该山茱萸饮料中各种组份及其配比的重量份为:5~10份山茱萸干果、2~8份山楂干果、5~30份甜味剂以及100~200份去离子水。该山茱萸饮料中各种组份及其配比的重量份优选为:6~9份山茱萸干果、4~5份山楂干果、7~10份甜味剂,120~150份去离子水。上述重量份进一步优选为:8份山茱萸干果、4份山楂干果、8份甜味剂,135份去离子水。上述甜味剂优选为蜂蜜、果葡糖浆、蔗糖、木糖醇、甜蜜素中的一种或几种,该甜味剂进一步优选为蜂蜜和木糖醇,二者的比例为3:1。
一种该山茱萸饮料的生产工艺包括以下步骤:
①按上述比例称取山茱萸干果、山楂干果,清洗干净,浸泡;该浸泡温度优选为40~60℃,浸泡时间为8~10小时;
②将①中所述的浸泡后的山茱萸干果和山楂干果分别挤压提汁,并将两种果汁按比例合并,得果汁A;
③将②中所述的果汁A中加果胶酶进行去涩,再28~30℃保温24小时,所加入果胶酶的量优选为0.1~0.3%;
④将③中所述的酶化后的果汁A用100目筛过滤净化,得果汁B,在所述果汁B中加甜味剂,过100目筛,并加去离子水,搅拌均匀,得果汁C;
⑥将④中所述的果汁C在105℃下灭菌35分钟;
⑥将⑤中所述的杀菌后的果汁进行冷却,包装,即得所述山茱萸饮料。
实施例:
取山茱萸干果8份、山楂干果4份,加入温水40~60℃保温8~10小时沥去水分,用榨汁机榨出果汁,果汁中加入0.1~0.3%果胶酶,28~30℃保温24小时,酶化后果汁,用100目筛过滤,加入6份蜂蜜,2份木糖醇,150份纯净水,搅拌均匀,用100目筛过滤。灌入250mL易拉罐中,105℃灭菌35分钟,冷却成品包装。
本发明不局限于上述最佳实施方式,任何人在本发明的启示下所作的有关本发明的任何修饰或变更,凡是具有与本申请相同或相近似的技术方案,均落在本发明的保护范围之内。
Claims (10)
1.一种山茱萸饮料,其特征在于:所述山茱萸饮料中各种组份及其配比的重量份为:5~10份山茱萸干果、2~8份山楂干果、5~30份甜味剂以及100~200份去离子水。
2.根据权利要求1所述的山茱萸饮料,其特征在于:所述山茱萸饮料中各种组份及其配比的重量份为:6~9份山茱萸干果、4~5份山楂干果、7~10份甜味剂,120~150份去离子水。
3.根据权利要求2所述的柴胡茶的制备工艺,其特征在于:所述山茱萸饮料中各种组份及其配比的重量份为:8份山茱萸干果、4份山楂干果、8份甜味剂,135份去离子水。
4.一种根据权利要求1所述的山茱萸饮料的生产工艺,其特征在于:所述山茱萸饮料的生产工艺包括以下步骤:
①按上述比例称取山茱萸干果、山楂干果,清洗干净,浸泡;
②将①中所述的浸泡后的山茱萸干果和山楂干果分别挤压提汁,并将两种果汁按比例合并,得果汁A;
③将②中所述的果汁A中加果胶酶进行去涩,再28~30℃保温24小时;
④将③中所述的酶化后的果汁A用100目筛过滤净化,得果汁B,在所述果汁B中加甜味剂,过100目筛,并加去离子水,搅拌均匀,得果汁C;
⑤将④中所述的果汁C在105℃下灭菌35分钟;
⑥将⑤中所述的杀菌后的果汁进行冷却,包装,即得所述山茱萸饮料。
5.根据权利要求4所述的山茱萸饮料的生产工艺,其特征在于:步骤①中所述的浸泡温度为40~60℃。
6.根据权利要求4或5所述的山茱萸饮料的生产工艺,其特征在于:步骤①中所述的浸泡时间为8~10小时。
7.根据权利要求1-4中任一项所述的山茱萸饮料的生产工艺,其特征在于:所述甜味剂为蜂蜜、果葡糖浆、蔗糖、木糖醇、甜蜜素中的一种或几种。
8.根据权利要求7所述的山茱萸饮料的生产工艺,其特征在于:所述甜味剂为蜂蜜和木糖醇。
9.根据权利要求8所述的山茱萸饮料的生产工艺,其特征在于:所述蜂蜜和木糖醇的比例为3:1。
10.根据权利要求4所述的山茱萸饮料的生产工艺,其特征在于:所述加入果胶酶的量为0.1~0.3%。
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---|---|---|---|---|
CN109007506A (zh) * | 2018-09-05 | 2018-12-18 | 杨凌职业技术学院 | 一种山茱萸藜麦复合发酵饮料及其制作方法 |
CN109221849A (zh) * | 2018-09-05 | 2019-01-18 | 杨凌职业技术学院 | 一种山茱萸樱桃番茄饮料及其制作方法 |
RU2821738C2 (ru) * | 2022-10-25 | 2024-06-26 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дагестанский Государственный Технический Университет" (Дгту) | Способ производства компота из кизила |
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2013
- 2013-10-25 CN CN201310507791.2A patent/CN103549575A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109007506A (zh) * | 2018-09-05 | 2018-12-18 | 杨凌职业技术学院 | 一种山茱萸藜麦复合发酵饮料及其制作方法 |
CN109221849A (zh) * | 2018-09-05 | 2019-01-18 | 杨凌职业技术学院 | 一种山茱萸樱桃番茄饮料及其制作方法 |
RU2821738C2 (ru) * | 2022-10-25 | 2024-06-26 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дагестанский Государственный Технический Университет" (Дгту) | Способ производства компота из кизила |
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