CN103549597A - 一种萝卜汁饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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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- 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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- 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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- 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
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- 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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Abstract
本发明涉及一种萝卜汁饮料，并涉及其制备方法。针对植物、蔬菜汁饮料现有市场情况，尚无萝卜汁饮料产品应市。本发明用带缨鲜萝卜榨汁、与纯净水、糖浆或食用碘盐，配制成或甜、或咸的纯天然、绿色饮品，食用于不同消费群体的需求。由清洗、消毒、杀菌、打浆、榨汁、冷冻、冷藏、解冻、加热、调配、煮沸、灌装、喷淋冷却、检验、成品的新工艺制成。本发明着利于纯天然，不添加任何防腐剂和其他食品防腐剂，使萝卜和缨中天然营养素和干扰素得到最大保留，更易于人体吸收，祈祷开胃健脾、防癌、抗癌和增强人体免疫力的作用，而使人们更健康。
Description
所属技术领域
本发明涉及食品领域，尤其涉及一种萝卜汁饮料及其制备方法。
背景技术
现有饮品市场中，尚无纯萝卜汁饮料产品应市。如中国专利CN200410023779、CN200710097513、CN200810230948公开的萝卜汁，均要与药物进行混合配制，提高了饮料的生产成本及工艺，并且萝卜清香的口感也随之丧失。CN00102858公开的萝卜汁制取需经冷冻、解冻和榨汁，增加了萝卜制作程序、成本，冷冻后也损失了维C等营养成分。现有的生产工艺中，萝卜缨都会弃之不用，白白地浪费。
本发明针对这一现状，用带缨鲜萝卜榨汁、与纯净水，糖浆或食用碘盐，配制成或甜、或咸的纯天然、绿色饮品，食用于不同消费群体的需求。
一种萝卜汁饮料，其主要成份重量比：
带缨鲜萝卜汁50 纯净水42～50 糖浆6～8或 食用碘盐0.005～0.01
一种萝卜汁饮料的制备方法、包括下列步骤：
a、 萝卜汁的制备：称取新鲜带缨鲜萝卜，用清水洗净泥沙，拣出虫叶，烂叶，削出黑斑，须根，再用含氯清洗液，浸泡15～20分钟消毒抑菌，捞出装入网篮内，再用紫外线杀菌20～30分钟后，用不锈钢打浆机打浆，上榨汁机榨汁，得鲜萝卜汁备用；还可立即注入冰砖模具中，送入冷冻间，冻制成鲜萝卜汁冰砖，冷藏备用；
b、 糖浆的制备：称取等量的白糖和纯净水，先将纯净水加入不锈钢夹层锅内，加热至沸时，再将白糖加入锅中，搅拌致其全部溶化后，停止加热，并趁热用200目滤布过滤后，装入容器内备用；
c、 调配、灌装、检验：按重量份数比称取a步骤备用的鲜萝卜汁，或冷藏备用萝卜汁，放入冷热缸中，再泵入的纯净水，加热至沸时，再加入b步骤糖浆；或食用碘盐；共同搅拌加热至沸后，搅拌冷却至80～70℃时，送入灌装机灌装，经流水线，喷淋冷却至40℃时、吹干、贴标、检验、装箱入库即可。
萝卜
萝卜，根茎类蔬菜，又名莱菔、水萝卜，土人参。根肉质，长圆形、球形或圆锥形，原产我国，品种极多，有绿皮、紫皮、红皮和白皮的，具有多种菜用和药用价值。具有现代人称人参之称。
萝卜：含有能诱导人体产生干扰素的多种微量元素，可增强机体免疫力，并能抑制癌细胞的生长，对预防癌，抗癌有重要意义。萝卜生食辛甘而性凉，熟食味甘性平，有顺气、宽中、生津、解毒、消积滞、宽胸膈、化痰热、散瘀血之功效，主要用于治疗食积胀满、痰嗽失音、吐血衄血、消渴、咽喉痒痛、痢疾和偏正头痛等。并有解酒毒、解附子毒、消除鱼腥气与除膻之作用。
1、 萝卜含有能诱导人体产生干扰素的多种微量元素，可增强机体免疫力，并能抑制癌细胞的生长，对预防癌，抗癌有重要意义。
2、萝卜中的B族维生素和钾、镁等矿物质可促进肠胃蠕动，有助于体内废物的排除。 3、吃萝卜可降血脂、软化血管、稳定血压，预防冠心病、动脉硬化、胆结石等疾病。 4、萝卜还是一味中药，其性良味甘，可消积滞、化痰清热、下气宽中、解毒。
萝卜缨子即萝卜菜的茎和叶，萝卜缨的营养价值很高，纤维高，可预防便秘；并含有维生素和矿物质，维生素A和B1很高，所含的维生素C也很丰富，又含有丰富的水分，有润肤养颜的作用；其味道有点辛辣，带点淡淡的苦味，可以帮助消化，理气；萝卜缨中含钼较高。因此，常服萝卜缨汤，有一定的预防近视眼、老花眼、白内障的作用。做法上生吃和熬汤都很好。做法上生食和熬汤都很好。 专家称，不管是什么种类的萝卜缨，在补钙方面都有着明显的优势。以号称补钙作用很好的大豆为例，每100克大豆的含钙量大约是在191毫克左右，但是每100克红萝卜缨的含钙量则是350毫克，钙含量几乎是大豆的一倍。 在食品营养元素表中，每100克红萝卜缨含钙350毫克，排在所有蔬菜含钙量的第一位，小萝卜缨含钙238毫克，青萝卜缨含钙110毫克，也在含钙排行榜中名列前茅。化学分析证明，它的主要成分是精油和多种维生素，每100克蔬菜维生素C含量在40毫克以上的，依次为萝卜缨、甜椒、油菜尖(油菜心)、花菜、甘蓝、苦瓜、西洋菜、绿花菜等，萝卜缨还是名列前茅的。 除了补钙，萝卜缨中还含有多种矿物质和微量元素，是营养非常齐全的蔬菜，富含的粗纤维，还能治疗便秘。此外，萝卜缨含钼较高。因此，常吃点萝卜缨，有一定的预防近视眼、老花眼、白内障的作用。萝卜缨含钙高，萝卜也不会差，其实每100克红萝卜的钙含量仅仅是86毫克，虽然长在一个身上，含钙量却相差4倍之多。实验表明，连续食用10天以上萝卜缨者，因缺钙引起的抽筋症状会得到明显的好转。萝卜缨有开胃、止泻、止痢的作用。民间夏季常用干萝卜缨子加油盐作汤，健胃消食，帮助消化，并能防治肠炎、痢疾。还能化痰止咳,润肺,通乳生乳。本发明变废为宝，将萝卜缨与萝卜都作为加工原料，增加了本发明的营养，同时也增加了农民的收入，一举两得。
原料采用新鲜带缨鲜萝卜，能将萝卜汁的清香、营养保留至最佳；用含氯清洗液，浸泡15～20分钟消毒抑菌，捞出装入网篮内，再用紫外线杀菌20～30分钟后，可将寄生的细菌等消灭，保证了食品的安全；鲜萝卜汁备用；还可立即注入冰砖模具中，送入冷冻间，冻制成鲜萝卜汁冰砖，冷藏备用，这样可降低生产成本。糖浆或食用碘盐的选择性地加入增加了适饮人群，更拓宽了市场。此制作方法工艺简单，有效的去除了白萝卜自身的异味，而且制作工艺不破坏白萝卜自身的有效成分和白萝卜的原始口味。
实施例一
a、萝卜汁的制备：称取新鲜带缨鲜萝卜，用清水洗净泥沙，拣出虫叶，烂叶，削出黑斑，须根，再用含氯清洗液，浸泡20分钟消毒抑菌，捞出装入网篮内，再用紫外线杀菌30分钟后，用不锈钢打浆机打浆，上榨汁机榨汁，得鲜萝卜汁备用；还可立即注入冰砖模具中，送入冷冻间，冻制成鲜萝卜汁冰砖，冷藏备用；
b、糖浆的制备：称取等量的白糖和纯净水，先将纯净水加入不锈钢夹层锅内，加热至沸时，再将白糖加入锅中，搅拌致其全部溶化后，停止加热，并趁热用200目滤布过滤后，装入容器内备用；
c、调配、灌装、检验：称取500kga步骤备用的鲜萝卜汁，泵入冷热缸中，再泵入420kg的纯净水，加热至沸时，再加入80kg的b步骤用的糖浆，共同搅拌加热至沸后，恒温保沸20分钟后，停止加热，打开冷水阀，搅拌冷却至80℃时，送入灌装机灌装，经流水线，喷淋冷却至40℃时、吹干、贴标、检验、装箱入库即可。
实施例二
a、萝卜汁的制备：称取新鲜带缨鲜萝卜，用清水洗净泥沙，拣出虫叶，烂叶，削出黑斑，须根，再用含氯清洗液，浸泡15分钟消毒抑菌，捞出装入网篮内，再用紫外线杀菌20分钟后，用不锈钢打浆机打浆，上榨汁机榨汁，得鲜萝卜汁备用；还可立即注入冰砖模具中，送入冷冻间，冻制成鲜萝卜汁冰砖，冷藏备用；
b、糖浆的制备：称取等量的白糖和纯净水，先将纯净水加入不锈钢夹层锅内，加热至沸时，再将白糖加入锅中，搅拌致其全部溶化后，停止加热，并趁热用200目滤布过滤后，装入容器内备用；
c、调配、灌装、检验：称取500kga步骤备用的冷藏鲜萝卜汁，放入冷热缸中，再泵入440kg的纯净水，加热至沸时，再加入60kg的b步骤备用的糖浆，共同搅拌加热至沸后，恒温保持20分钟后，停止加热，打开冷水阀，搅拌冷却至70℃时，送入灌装机灌装，经流水线，喷淋冷却至40℃时、吹干、贴标、检验、装箱入库即可。
实施例三
a、萝卜汁的制备：称取新鲜带缨鲜萝卜，用清水洗净泥沙，拣出虫叶，烂叶，削出黑斑，须根，再用含氯清洗液，浸泡20分钟消毒抑菌，捞出装入网篮内，再用紫外线杀菌20～30分钟后，用不锈钢打浆机打浆，上榨汁机榨汁，得鲜萝卜汁备用；还可立即注入冰砖模具中，送入冷冻间，冻制成鲜萝卜汁冰砖，冷藏备用；
b、糖浆的制备：称取等量的白糖和纯净水，先将纯净水加入不锈钢夹层锅内，加热至沸时，再将白糖加入锅中，搅拌致其全部溶化后，停止加热，并趁热用200目滤布过滤后，装入容器内备用；
c、调配、灌装、检验：称取500kga步骤备用的鲜萝卜汁，泵入冷热缸中，再泵入500kg的纯净水，加热至沸时，再加入3kg食用碘盐,共同搅拌加热至沸后，恒温保沸20分钟后，停止加热，打开冷水阀，搅拌冷却至80℃时，送入灌装机灌装，经流水线，喷淋冷却至40℃时、吹干、贴标、检验、装箱入库即可。
Claims (3)
1.一种萝卜汁饮料，其主要成份重量比：
带缨鲜萝卜汁50 纯净水42～50 糖浆6～8。
2.如权利要求1所述的一种萝卜汁饮料，其主要成份重量比：
食用碘盐0.005～0.01替代糖浆。
3. 如权利要求1或2所述的一种萝卜汁饮料的制备方法、包括下列步骤：
a萝卜汁的制备：称取新鲜带缨鲜萝卜，用清水洗净泥沙，拣出虫叶，烂叶，削出黑斑，须根，再用含氯清洗液，浸泡15～20分钟消毒抑菌，捞出装入网篮内，再用紫外线杀菌20～30分钟后，用不锈钢打浆机打浆，上榨汁机榨汁，得鲜萝卜汁备用；还可立即注入冰砖模具中，送入冷冻间，冻制成鲜萝卜汁冰砖，冷藏备用；
b糖浆的制备：称取等量的白糖和纯净水，先将纯净水加入不锈钢夹层锅内，加热至沸时，再将白糖加入锅中，搅拌致其全部溶化后，停止加热，并趁热用200目滤布过滤后，装入容器内备用；
c调配、灌装、检验：按重量份数比称取a步骤备用的鲜萝卜汁，或冷藏备用萝卜汁，放入冷热缸中，再泵入的纯净水，加热至沸时，再加入b步骤糖浆；或食用碘盐；共同搅拌加热至沸后，搅拌冷却至80～70℃时，送入灌装机灌装，经流水线，喷淋冷却至40℃时、吹干、贴标、检验、装箱入库即可。
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