CN103549589B - 一种蓝莓果蔬饮品的制备方法 - Google Patents

一种蓝莓果蔬饮品的制备方法 Download PDF

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CN103549589B
CN103549589B CN201310527323.1A CN201310527323A CN103549589B CN 103549589 B CN103549589 B CN 103549589B CN 201310527323 A CN201310527323 A CN 201310527323A CN 103549589 B CN103549589 B CN 103549589B
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CN103549589A (zh
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陈杏爱
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Jilin Yier Biology Co ltd
Liu Junmei
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Hefei Kangling Curing Technology Co Ltd
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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
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明公开了一种蓝莓果蔬饮品的制备方法，是由下述重量份的原料制成：蓝莓80-100、樱桃25-35、芦荟15-20、黄秋葵8-14、龙须菜8-15、山药10-20、昆布5-10、榆钱5-15、槐花3-4、夏枯草2-3、侧柏叶1-2、肉桂1-2、丁葵草1-2、罗布麻1-2、鬼针草1-2、红景天1-2、大豆膳食纤维5-10、适量水；本发明制成的饮料，含有多种果蔬成分，营养丰富，且含有健脾和胃、降压安神等功效，同时配方增加中药保健成分，能活血补血、促进血液循环，有益于机体抗缺氧提升耐受力，有益人体健康。

Description

一种蓝莓果蔬饮品的制备方法
技术领域
本发明涉及一种饮料，尤其涉及一种蓝莓果蔬饮品的制备方法。
背景技术
蔬菜瓜果除了可以做成可口的菜肴外，还能用水果、蔬菜为基料，通过加糖、酸、香精、色素等调制的产品，称为果蔬汁饮料。本发明添加蓝莓及其它果蔬原料制备一种保健果汁饮料，满足现代人对饮食营养保健方面的需求。
发明内容
本发明克服了现有技术不足，提供了一种蓝莓果蔬饮品的制备方法。
本发明是通过以下技术方案实现的：
一种蓝莓果蔬饮品的制备方法，包括以下操作步骤：
（1）、称取下列重量份的原料：蓝莓80-100、樱桃25-35、芦荟15-20、黄秋葵8-14、龙须菜8-15、山药10-20、昆布5-10、榆钱5-15、槐花3-4、夏枯草2-3、侧柏叶1-2、肉桂1-2、丁葵草1-2、罗布麻1-2、鬼针草1-2、红景天1-2、大豆膳食纤维5-10、适量水；
（2）、将槐花、夏枯草、侧柏叶、肉桂、丁葵草、罗布麻、鬼针草、红景天合并粉碎至80-100目，加7-12倍水煎煮1-2小时，过120-160目筛，得煎煮液；
（3）、将龙须菜、昆布、黄秋葵、去刺去皮芦荟分别在含有4-6%食盐的清水浸泡40-60分钟，捞出后沥干余水破碎后合并，加煎煮液及煎煮液重量的3-5倍水搅匀，研磨成浆液，在80-95℃焖煮1-1.5小时，过滤去渣，得蔬菜汁；
（4）、将蓝莓、樱桃分别去蒂除杂洗净，送入果浆机打浆，得果浆，将山药、鲜嫩榆钱分别送入蒸笼蒸熟，取出山药去皮切块，与熟榆钱一起捣烂成泥，得糊泥，将果浆、糊泥、蔬菜汁、大豆膳食纤维混合，加混合物4-8倍的清水搅匀，在65-90℃煮制35-60分钟，冷却至32-43℃，加入0.3-0.5%的果浆酶酶解1-3小时，灭酶处理后，离心过滤，灭菌灌装即得。
与现有技术相比，本发明的优点是：
本发明制成的饮料，含有多种果蔬成分，营养丰富，且含有健脾和胃、降压安神等功效，同时配方增加中药保健成分，能活血补血、促进血液循环，有益于机体抗缺氧提升耐受力，有益人体健康。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种蓝莓果蔬饮品的制备方法，包括以下操作步骤：
（1）、称取下列重量（斤）的原料：蓝莓80、樱桃35、芦荟20、黄秋葵14、龙须菜15、山药10、昆布10、榆钱8、槐花3、夏枯草2、侧柏叶2、肉桂2、丁葵草1、罗布麻1、鬼针草1、红景天1、大豆膳食纤维10、适量水；
（2）、将槐花、夏枯草、侧柏叶、肉桂、丁葵草、罗布麻、鬼针草、红景天合并粉碎至80目，加12倍水煎煮2小时，过160目筛，得煎煮液；
（3）、将龙须菜、昆布、黄秋葵、去刺去皮芦荟分别在含有6%食盐的清水浸泡60分钟，捞出后沥干余水破碎后合并，加煎煮液及煎煮液重量的4倍水搅匀，研磨成浆液，在95℃焖煮1小时，过滤去渣，得蔬菜汁；
（4）、将蓝莓、樱桃分别去蒂除杂洗净，送入果浆机打浆，得果浆，将山药、鲜嫩榆钱分别送入蒸笼蒸熟，取出山药去皮切块，与熟榆钱一起捣烂成泥，得糊泥，将果浆、糊泥、蔬菜汁、大豆膳食纤维混合，加混合物6倍的清水搅匀，在70℃煮制50分钟，冷却至33℃，加入0.5%的果浆酶酶解3小时，灭酶处理后，离心过滤，灭菌灌装即得。

Claims (1)

1.一种蓝莓果蔬饮品的制备方法，其特征在于，包括以下操作步骤：
（1）、称取下列重量份的原料：蓝莓80-100、樱桃25-35、芦荟15-20、黄秋葵8-14、龙须菜8-15、山药10-20、昆布5-10、榆钱5-15、槐花3-4、夏枯草2-3、侧柏叶1-2、肉桂1-2、丁癸草1-2、罗布麻1-2、鬼针草1-2、红景天1-2、大豆膳食纤维5-10、适量水；
（2）、将槐花、夏枯草、侧柏叶、肉桂、丁癸草、罗布麻、鬼针草、红景天合并粉碎至80-100目，加7-12倍水煎煮1-2小时，过120-160目筛，得煎煮液；
（3）、将龙须菜、昆布、黄秋葵、去刺去皮芦荟分别在含有4-6%食盐的清水浸泡40-60分钟，捞出后沥干余水破碎后合并，加煎煮液及煎煮液重量的3-5倍水搅匀，研磨成浆液，在80-95℃焖煮1-1.5小时，过滤去渣，得蔬菜汁；
（4）、将蓝莓、樱桃分别去蒂除杂洗净，送入果浆机打浆，得果浆，将山药、鲜嫩榆钱分别送入蒸笼蒸熟，取出山药去皮切块，与熟榆钱一起捣烂成泥，得糊泥，将果浆、糊泥、蔬菜汁、大豆膳食纤维混合，加混合物4-8倍的清水搅匀，在65-90℃煮制35-60分钟，冷却至32-43℃，加入0.3-0.5%的果浆酶酶解1-3小时，灭酶处理后，离心过滤，灭菌灌装即得。
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CN104223233A (zh) * 2014-07-30 2014-12-24 安徽省家乡食品有限公司 一种天然果蔬凉茶饮料及其制备方法
CN104323360A (zh) * 2014-09-25 2015-02-04 安徽圣堡利诺葡萄酒庄园有限公司 一种葡萄液体饮用品及其制备方法
CN104432316A (zh) * 2014-11-28 2015-03-25 山东好当家海洋发展股份有限公司 一种秋葵海带饮料的制备方法
CN104705740B (zh) * 2015-03-05 2016-06-29 临沂大学 一种女性专用保健饮料及其制备方法
CN104920617A (zh) * 2015-05-16 2015-09-23 汪健 一种豌豆芽苹果黑木耳发酵饮料
CN105533348A (zh) * 2016-02-22 2016-05-04 叶芳 一种具有提高人体缺氧耐受力的复合果蔬饮料
CN106490627A (zh) * 2016-10-27 2017-03-15 葛海鸿 提取鬼针草膳食纤维的酶化学法
CN109691671A (zh) * 2019-01-28 2019-04-30 广东名辰堂健康产业股份有限公司 一种补血的口服液

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CN1257669A (zh) * 1999-12-30 2000-06-28 吴军 一种芦荟饮料及其制备方法
CN102994341A (zh) * 2012-11-23 2013-03-27 吴江永祥酒精制造有限公司 一种樱桃甜酒及其制备方法

Patent Citations (2)

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CN1257669A (zh) * 1999-12-30 2000-06-28 吴军 一种芦荟饮料及其制备方法
CN102994341A (zh) * 2012-11-23 2013-03-27 吴江永祥酒精制造有限公司 一种樱桃甜酒及其制备方法

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