CN103704810A - 一种柠檬味柚子饮料及其制备方法 - Google Patents
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Classifications
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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
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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
- A23L2/52—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
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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
本发明公开了一种柠檬味柚子饮料及其制备方法,柚子皮20~25份,柠檬3~5份,桂花3~5份,罗汉果1~2份。其制备方法包括原料预处理、去除苦涩味、挤压除水、有效成分浸出、过滤、灌装。本发明通过融合柠檬、柚子皮的有效成分、提取营养物质,同时添加既能调节甜味又兼具保健功效的罗汉果以及香气宜人的桂花,使得生产出来的柠檬柚子饮料带有丝丝酸甜,且具有桂花的香气,具有健脾消食、提神醒脑、舒缓喉咙,改善多痰、抗氧化、清肺止咳、润肠通便、补肺益胃等功效。
Description
技术领域
本发明属于饮品加工技术领域,具体是涉及一种柚子饮料及其制备方法。
背景技术
沙田柚含有丰富的蛋白、维生素及人体必需的微量元素,具有理气化痰、润肺止咳、健胃消食、清肠利便的功效。其果皮(白色部分),性温,味苦、辛,有理气化痰宽中、健脾消食、散寒燥湿的作用;果表皮(外层黄色部分)含挥发油,有消炎、镇痛、利湿、提神醒脑等功效,治乳腺炎、关节疼痛和头风病等病症。
目前现有针对柚子皮进行加工利用是将果皮制备成果脯、罐头、茶饮品等;或是对果表皮进行有效成分提取。但是目前柚子加工成饮品的原料来源单一,口感单一,品种少,不能满足市场上对饮料多元化的需求,如能在原料上进行调整,提高饮品质量,增加不同的口味,能更加适应大众的需求。
发明内容
本发明的目的是提供一种柠檬味柚子饮料及其制备方法;通过融合柠檬、柚子皮的有效成分、提取营养物质,同时添加既能调节甜味又兼具保健功效的罗汉果以及香气宜人的桂花,使得生产出来的柠檬柚子饮料带有丝丝酸甜,且具有桂花的香气,具有健脾消食、提神醒脑、舒缓喉咙,改善多痰、抗氧化、清肺止咳、润肠通便、补肺益胃等功效。
本发明的技术方案如下:
一种柠檬味柚子饮料,原料及重量配比为:柚子皮20~25份,柠檬3~5份,桂花3~5份,罗汉果1~2份。其颜色呈现淡红色,带有桂花的香味及柠檬微微的酸味,具有健脾消食、提神醒脑、舒缓喉咙,改善多痰、抗氧化、清肺止咳、润肠通便、补肺益胃等功效,口感良好。
作为进一步优选,原料及重量配比为:原料及重量配比为:柚子皮22~25份,柠檬4份,桂花4份,罗汉果1份。在该配比下口感特别的爽甜,柠檬的味道融合的恰到好处,色泽更为优良。
本发明的柠檬味柚子饮料的制备方法,包括如下步骤:
(1) 原料预处理,将新鲜剥下的柚子皮、柠檬清洗干净,然后切成条状或块状,备用;新鲜甘蔗榨汁过滤,得到桂花,备用;
(2) 去除苦涩味,将经过原料预处理的柚子皮放入水中煮沸10~15分钟,然后加入8~10%的食盐继续蒸煮10~15分钟,以去除柚子皮中的苦涩味;
(3) 挤压除水,将去除苦涩味后的柚子皮捞出,压干水分至10~20%,备用;
(4) 有效成分浸出,将处理好的柠檬放入冷水中,加热煮沸20~30分钟后,搅拌加入桂花、罗汉果继续保持煮沸状态10~20分钟,再加入步骤(3)处理好的柚子皮混合,将溶液温度降至50~70℃,恒温浸泡40~60分钟,使得原料的有效成分能够充分浸出;
(5) 过滤、灌装,将步骤(4)的溶液过滤,除去滤渣,保留滤液,灭菌冷却后灌装即可得到柠檬味柚子饮料。
本发明中加入的柠檬是世界上最有药用价值的水果之一,它富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等,对人体十分有益;能增强血管弹性和韧性,可预防和治疗高血压和心肌梗塞症状,有防止和消除皮肤色素沉着的作用。
桂花的花辛,温。功能主治:散寒破结,化痰止咳,桂花制茶可养颜美容,舒缓喉咙,改善多痰、咳嗽症状,治十二指肠溃疡,苇麻疹、胃寒胃疼、口臭、视觉不明等。
罗汉果,别名:拉汉果、汉果、拉汗果、罗汉表,性甘、凉。清肺止咳、润肠通便。能够治疗肺火咳嗽、咽痛失音、便秘。
本发明的有益效果:本发明通过将柠檬和柚子皮中的有效成分进行充分融合,再添加既能调节甜味又兼具保健功效的罗汉果以及香气宜人的桂花,使得制备出来的柠檬味柚子饮料味道酸酸甜甜,同时富含丰富的维生素C,营养丰富,功效显著,相比于普通传统的柚子茶,口感更为多元化。同时本发明的柠檬味柚子饮料具有健脾消食、提神醒脑、舒缓喉咙,改善多痰、抗氧化、清肺止咳、润肠通便、补肺益胃等功效。
具体实施例
下面结合具体实例来对本发明做进一步的说明,但本发明的保护范围并不局限实施例表示的范围。
柚子皮20~25份,柠檬3~5份,桂花3~5份,罗汉果1~2份
实施例1
一种柠檬味柚子饮料,其采用的原料为:柚子皮23~25kg,柠檬4kg,桂花4kg,罗汉果1kg。
本发明的柠檬味柚子饮料的制备方法,包括如下步骤:
(1) 原料预处理,将新鲜剥下的柚子皮、柠檬清洗干净,然后切成条状,备用;新鲜甘蔗榨汁过滤,得到桂花,备用;
(2) 去除苦涩味,将经过原料预处理的柚子皮放入水中煮沸10~12分钟,然后加入5~7%的食盐继续蒸煮12~15分钟,以去除柚子皮中的苦涩味;
(3) 挤压除水,将去除苦涩味后的柚子皮捞出,压干水分至15~20%,备用;
(4) 有效成分浸出,将处理好的柠檬放入100kg冷水中,加热煮沸30分钟后,搅拌加入桂花、罗汉果继续保持煮沸状态15~20分钟,再加入步骤(3)处理好的柚子皮混合,将溶液温度降至60~70℃,恒温浸泡40分钟,使得原料的有效成分能够充分浸出;
(5) 过滤、灌装,将步骤(4)的溶液过滤,除去滤渣,保留滤液,灭菌冷却后灌装即可得到柠檬味柚子饮料。
本发明的柠檬味柚子饮料为淡红色,带有桂花的香味及酸甜味。
实施例2
一种柠檬味柚子饮料,其采用的原料为:柚子皮20~22kg,柠檬3kg,桂花3kg,罗汉果1kg。
本发明的柠檬味柚子饮料的制备方法,包括如下步骤:
(1) 原料预处理,将新鲜剥下的柚子皮、柠檬清洗干净,然后切成条状或块状,备用;新鲜甘蔗榨汁过滤,得到桂花,备用;
(2) 去除苦涩味,将经过原料预处理的柚子皮放入水中煮沸12~15分钟,然后加入6~7%的食盐继续蒸煮13~15分钟,以去除柚子皮中的苦涩味;
(3) 挤压除水,将去除苦涩味后的柚子皮捞出,压干水分至10~15%,备用;
(4) 有效成分浸出,将处理好的柠檬放入100kg冷水中,加热煮沸20分钟后,搅拌加入桂花、罗汉果继续保持煮沸状态10~15分钟,再加入步骤(3)处理好的柚子皮混合,将溶液温度降至50~60℃,恒温浸泡50分钟,使得原料的有效成分能够充分浸出;
(5) 过滤、灌装,将步骤(4)的溶液过滤,除去滤渣,保留滤液,灭菌冷却后灌装即可得到柠檬味柚子饮料。
本发明的柠檬味柚子饮料为淡红色,带有桂花的香味及酸甜味。
实施例3
一种柠檬味柚子饮料,其采用的原料为:柚子皮24~25kg,柠檬5kg,桂花5kg,罗汉果2kg。
本发明的柠檬味柚子饮料的制备方法,包括如下步骤:
(1) 原料预处理,将新鲜剥下的柚子皮、柠檬清洗干净,然后切成条状或块状,备用;新鲜甘蔗榨汁过滤,得到桂花,备用;
(2) 去除苦涩味,将经过原料预处理的柚子皮放入水中煮沸10~12分钟,然后加入8~10%的食盐继续蒸煮10~12分钟,以去除柚子皮中的苦涩味;
(3) 挤压除水,将去除苦涩味后的柚子皮捞出,压干水分至15~20%,备用;
(4) 有效成分浸出,有效成分浸出,将处理好的柠檬放入100kg冷水中,加热煮沸25分钟后,搅拌加入桂花、罗汉果继续保持煮沸状态10~15分钟,再加入步骤(3)处理好的柚子皮混合,将溶液温度降至50~60℃,恒温浸泡60分钟,使得原料的有效成分能够充分浸出;
(5) 过滤、灌装,将步骤(4)的溶液过滤,除去滤渣,保留滤液,灭菌冷却后灌装即可得到柠檬味柚子饮料。
本发明的柠檬味柚子饮料为淡红色,带有桂花的香味及酸甜味。
Claims (3)
1.一种柠檬味柚子饮料,其特征在于:原料及重量配比为:柚子皮20~25份,柠檬3~5份,桂花3~5份,罗汉果1~2份。
2.根据权利要求1所述的柠檬味柚子饮料,其特征在于:原料及重量配比为:柚子皮22~25份,柠檬4份,桂花4份,罗汉果1份。
3.一种如权利要求1柠檬味柚子饮料的制备方法,其特征在于:包括如下步骤:
(1)原料预处理,将新鲜剥下的柚子皮、柠檬清洗干净,然后切成条状或块状,备用;
(2)去除苦涩味,将经过原料预处理的柚子皮放入水中煮沸10~15分钟,然后加入8~10%的食盐继续蒸煮10~15分钟,以去除柚子皮中的苦涩味;
(3)挤压除水,将去除苦涩味后的柚子皮捞出,压干水分至10~20%,备用;
(4)有效成分浸出,将处理好的柠檬放入冷水中,加热煮沸20~30分钟后,搅拌加入桂花、罗汉果继续保持煮沸状态10~20分钟,再加入步骤(3)处理好的柚子皮混合,将溶液温度降至50~70℃,恒温浸泡40~60分钟,使得原料的有效成分能够充分浸出;
(5)过滤、灌装,将步骤(4)的溶液过滤,除去滤渣,保留滤液,灭菌冷却后灌装即可得到柠檬味柚子饮料。
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