CN103637304A - 一种火龙果洋葱保健饮品 - Google Patents
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- 238000006243 chemical reaction Methods 0.000 claims description 4
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- 235000019154 vitamin C Nutrition 0.000 claims description 4
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Abstract
一种火龙果洋葱保健饮品,主成分是由火龙果酶解液和洋葱酶解液组成的,两者的体积比为4:1,其制备方法如下:火龙果去皮、调浆,经果胶酶酶解后制成火龙果酶解液,洋葱磨粉、经由果胶酶和纤维素酶组成的混合酶酶解后制成洋葱酶解液,在上述混合液中还加入质量比为4%食糖。本发明制得的火龙果洋葱保健饮品兼有两者的丰富营养,又改变了洋葱辛辣的口感,使火龙果和洋葱的功效有机的结合,达到保健的作用。
Description
技术领域
本发明涉及一种饮品,特别是一种对人体有保健作用的饮品。
背景技术
火龙果(pitaya),又名红龙果,富含多种人体所必需的营养物质,对人体健康有绝佳的食疗功效。对预防便秘、促进眼睛保健、增加骨质密度、帮助细胞膜形成、预防贫血都起到了积极的作用。目前对火龙果的开发利用比较单一,人们大多选择生吃,鲜食虽然也能起到强健体格的作用,但是口味比较单调,无法满足人们对美味的需求。
洋葱(onion),又名球葱,具有祛风、促消化、降血压血糖、预防血栓形成的功效;含有丰富的微量元素,它对人体的益处不胜枚举。在营养食疗上被推崇为多功能的降脂降压抗癌的营养保健食品,享有“菜中皇后”的美称。
有很多人不喜欢火龙果的口感,因为火龙果味道寡淡,洋葱气味辛辣,很多人因为怕洋葱味而选择不食用洋葱。为了更能使洋葱和火龙果发挥其神奇疗效,越来越多的人选择含有这两种食物的饮品来饮用,但现在市面上的饮品口味单一,保健功效尚不全面。
发明内容
本发明的目的在于提供一种口感独特且具有保健功能的火龙果洋葱保健饮品。
本发明饮料的主成分是由火龙果酶解液和洋葱酶解液组成的,两者的体积比为4:1.,在上述混合液中还加入质量比为4% 食糖。
一种火龙果洋葱保健饮品的制备方法如下:
一、火龙果酶解液的制备:
1)、精选新鲜火龙果,清水洗净后去掉外皮,保留内层的粉红色果皮;
2)、将保留下来的果肉在80 ~ 95℃条件下用蒸馏水调浆,且果肉:蒸馏水=1:3-5(体积比),调浆时加入质量比为0.05 ~ 0.1%的维生素C 进行护色,得到火龙果浆;
3)、向上述70-80℃火龙果浆中加入质量比为0.01-0.03%的果胶酶,酶解反应1-2h;
4)、酶解结束后,将酶解液煮沸3分钟,灭酶。
二、洋葱酶解液的制备:
1)、选取成熟的洋葱,去除最外层的表皮洗净;
2)、将洗净沥干的洋葱在-20~-25℃的温度下冷冻干燥3-3.5h,干燥后磨成洋葱粉末;
3)、将洋葱粉末在45-50℃条件下用蒸馏水调浆,且洋葱粉末:蒸馏水=1:5-6(体积比);
4)、活力单位为80-100U/g的果胶酶和活力单位为80-100U/g的纤维素酶按照质量比为1:1组合成混合酶;
5)、在35-40℃条件下,向上述洋葱粉浆中加入质量比为0.01-0.02%的混合酶,酶解时间1-1.5h;
6)、酶解结束后,将酶解液煮沸3分钟,灭酶。
三、火龙果洋葱保健饮品的配制:分别取上述火龙果酶解液和洋葱酶解液,两者的体积比为4:1,在上述混合液中还加入质量比为4% 食糖,制得的保健饮料为外观稍带微黄色的液体。
本发明与现有技术相比具有如下优点:
1、本发明的火龙果洋葱保健饮品使其有效成分充分为人体所吸收,口感香甜,融合了红枣和火龙果的保健功能。
2、本发明的火龙果红枣保健饮品保质期长,芳香诱人、老少皆宜。
具体实施方式
实施例1
精选新鲜火龙果,清水洗净后去掉外皮,保留内层的粉红色果皮;将保留下来的果肉在80℃条件下用蒸馏水调浆,且果肉:蒸馏水=1:3(体积比),调浆时加入质量比为0.05%的维生素C 进行护色,得到火龙果浆;向上述70℃火龙果浆中加入质量比为0.01%的果胶酶,酶解反应2h;酶解结束后,将酶解液煮沸3分钟,灭酶。选取成熟的洋葱,去除最外层的表皮洗净;将洗净沥干的洋葱在-20℃的温度下冷冻干燥3.5h,干燥后磨成洋葱粉末;将洋葱粉末在50℃条件下用蒸馏水调浆,且洋葱粉末:蒸馏水=1: 6(体积比);活力单位为80U/g的果胶酶和活力单位为80U/g的纤维素酶按照质量比为1:1组合成混合酶;在40℃条件下,向上述洋葱粉浆中加入质量比为0.02%的混合酶,酶解时间1.5h;酶解结束后,将酶解液煮沸3分钟,灭酶。
分别取上述火龙果酶解液和洋葱酶解液,两者的体积比为4:1,在上述混合液中还加入质量比为4% 食糖。
实施例2
精选新鲜火龙果,清水洗净后去掉外皮,保留内层的粉红色果皮;将保留下来的果肉在90℃条件下用蒸馏水调浆,且果肉:蒸馏水=1: 5(体积比),调浆时加入质量比为0.1%的维生素C 进行护色,得到火龙果浆;向上述80℃火龙果浆中加入质量比为0.03%的果胶酶,酶解反应1h;酶解结束后,将酶解液煮沸3分钟,灭酶。选取成熟的洋葱,去除最外层的表皮洗净;将洗净沥干的洋葱在-25℃的温度下冷冻干燥3h,干燥后磨成洋葱粉末;将洋葱粉末在45℃条件下用蒸馏水调浆,且洋葱粉末:蒸馏水=1:5(体积比);活力单位为100U/g的果胶酶和活力单位为100U/g的纤维素酶按照质量比为1:1组合成混合酶;在35℃条件下,向上述洋葱粉浆中加入质量比为0.01%的混合酶,酶解时间1h;酶解结束后,将酶解液煮沸3分钟,灭酶。
分别取上述火龙果酶解液和洋葱酶解液,两者的体积比为4:1,在上述混合液中还加入质量比为4% 食糖。
Claims (2)
1. 一种火龙果洋葱保健饮品,其特征在于:主成分是由火龙果酶解液和洋葱酶解液组成的,两者的体积比为4:1.,在上述混合液中还加入质量比为4% 食糖。
2.权利要求1的一种火龙果洋葱保健饮品,其特征在于:
(一)、火龙果酶解液的制备:
(1)、精选新鲜火龙果,清水洗净后去掉外皮,保留内层的粉红色果皮;
(2)、将保留下来的果肉在80 ~ 95℃条件下用蒸馏水调浆,且果肉:蒸馏水=1:3-5(体积比),调浆时加入质量比为0.05 ~ 0.1%的维生素C 进行护色,得到火龙果浆;
(3)、向上述70-80℃火龙果浆中加入质量比为0.01-0.03%的果胶酶,酶解反应1-2h;
(4)、酶解结束后,将酶解液煮沸3分钟,灭酶;
(二)、洋葱酶解液的制备:
(1)、选取成熟的洋葱,去除最外层的表皮洗净;
(2)、将洗净沥干的洋葱在-20~-25℃的温度下冷冻干燥3-3.5h,干燥后磨成洋葱粉末;
(3)、将洋葱粉末在45-50℃条件下用蒸馏水调浆,且洋葱粉末:蒸馏水=1:5-6(体积比);
(4)、活力单位为80-100U/g的果胶酶和活力单位为80-100U/g的纤维素酶按照质量比为1:1组合成混合酶;
(5)、在35-40℃条件下,向上述洋葱粉浆中加入质量比为0.01-0.02%的混合酶,酶解时间1-1.5h;
(6)、酶解结束后,将酶解液煮沸3分钟,灭酶;
(三)、火龙果洋葱保健饮品的配制:分别取上述火龙果酶解液和洋葱酶解液,两者的体积比为4:1,在上述混合液中还加入质量比为4% 食糖,制得的保健饮料为外观稍带微黄色的液体。
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CN104256417A (zh) * | 2014-09-09 | 2015-01-07 | 李建顺 | 一种大蒜、洋葱浆的制备方法 |
CN104818255A (zh) * | 2015-05-25 | 2015-08-05 | 安徽省怀远县华夏药械有限责任公司 | 一种从葱白中提取葱酶的方法 |
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CN104256417A (zh) * | 2014-09-09 | 2015-01-07 | 李建顺 | 一种大蒜、洋葱浆的制备方法 |
CN104818255A (zh) * | 2015-05-25 | 2015-08-05 | 安徽省怀远县华夏药械有限责任公司 | 一种从葱白中提取葱酶的方法 |
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