CN103704811A - 一种芒果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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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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- 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)
Abstract
本发明公开了一种芒果味柚子饮料及其制备方法,柚子皮20~25份,芒果汁5~10份,甘蔗汁3~5份,百香果汁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。本发明通过融合芒果汁、柚子皮的有效成分、提取营养物质,同时加入香味独特的百香果以及添加调节甜味的甘蔗汁,使得生产出来的芒果汁柚子饮料口感爽甜,带芒果及百香果的独特香味,且具有健脾益胃、散寒燥湿,清热解毒、清肝明目、理气、止咳、宁气安神等功效。
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芒果味柚子饮料及其制备方法;通过融合芒果汁、柚子皮的有效成分、提取营养物质,同时加入香味独特的百香果以及添加调节甜味的甘蔗汁,使得生产出来的芒果汁柚子饮料口感爽甜,带芒果及百香果的独特香味,且具有健脾益胃、散寒燥湿,清热解毒、清肝明目、理气、止咳、宁气安神等功效。
本发明的技术方案如下:
一种芒果味柚子饮料,原料及重量配比为:柚子皮20~25份,芒果汁5~10份,甘蔗汁3~5份,百香果汁1~2份。其颜色呈现黄色,带有芒果及百香果的独特香味,且具有健脾益胃、散寒燥湿,清热解毒、清肝明目、理气、止咳、宁气安神等功效,口感天然,。
作为进一步优选,原料及重量配比为:柚子皮22~25份,芒果汁8~10份,甘蔗汁4份,百香果1份。在该配比下口感特别的爽甜,百香果及芒果的味道融合的恰到好处,色泽更为优良。
本发明的芒果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清洗干净,然后切成条状或块状,备用;新鲜芒果、百香果分别榨汁过滤,得到芒果汁和百香果汁,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,将水加热煮沸5~10分钟后,冷却至70~80℃搅拌加入芒果汁、甘蔗汁、百香果汁恒温浸提20~30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30~60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芒果味柚子饮料。
本发明中的芒果,果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。其次维生素C含量也不 低。再者,矿物质、蛋白质、脂肪、糖类等,也是其主要营养成分。食用芒果有理气、止咳、健脾、益胃、止呕、止晕等功效,芒果能降低胆固醇,常食芒果有利於防治心血管疾病,有益于视力,能润泽皮肤。
甘蔗的营养价值很高,它含有水分比较多,水分占甘蔗的84%。甘蔗含糖量最为丰富,其中的蔗糖、葡萄糖及果糖,含量达12%。此外,经科学分析,甘蔗还含有人体所需的其他物质,如蛋白质0.2克、脂肪0.5克、钙8毫克、磷4毫克、铁1.3毫克。另外,甘蔗还含有天门冬氨酸、谷氨酸、丝氨酸、丙氨酸等多种有利于人体的氨基酸,以及维生素B1、维生素B2、维生素B6和维生素C等等。
我国古代医学家还将甘蔗列入“补益药”。中医认为,甘蔗入肺、胃二经,具有清热、生津、下气、润燥、补肺益胃的特殊效果。甘蔗可治疗因热病引起的伤津,心烦口渴,反胃呕吐,肺燥引发的咳嗽气喘。引外,甘蔗还可以通便解结,饮其汁还可缓解酒精中毒。
百香果又叫鸡蛋果,苦、酸,平,具有宁心安神、活血止痛、涩肠止泻之功效。
本发明的有益效果:本发明通过融合芒果汁、柚子皮的有效成分、提取营养物质,同时加入香味独特的百香果以及添加调节甜味的甘蔗汁,使得制备出来的芒果味柚子饮料,口感香甜,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。同时本发明的芒果味柚子饮料具有健脾益胃、散寒燥湿,清热解毒、清肝明目、理气、止咳、宁气安神等功效。
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。
实施例1
一种芒果味柚子饮料,其采用的原料为:柚子皮23~25kg,芒果汁8~10kg,甘蔗汁4kg,百香果汁1kg。
本发明的芒果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清洗干净,然后切成条状或块状,备用;新鲜芒果、百香果分别榨汁过滤,得到芒果汁和百香果汁,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100kg水加热煮沸5~8分钟后,冷却至70~80℃搅拌加入芒果汁、甘蔗汁、百香果汁恒温浸提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30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芒果味柚子饮料。
本发明的芒果味柚子饮料为黄色,带有芒果及百香果的独特香味。
实施例2
一种芒果味柚子饮料,其采用的原料为:柚子皮20~22kg,芒果汁5~8kg,甘蔗汁3kg,百香果汁1kg。
本发明的芒果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清洗干净,然后切成条状或块状,备用;新鲜芒果、百香果分别榨汁过滤,得到芒果汁和百香果汁,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100kg水加热煮沸8~10分钟后,冷却至70~80℃搅拌加入芒果汁、甘蔗汁、百香果汁恒温浸提30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4分钟,使得原料的有效成分能够充分浸出;
(6) 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芒果味柚子饮料。
本发明的芒果味柚子饮料为黄色,带有芒果及百香果的独特香味。
实施例3
一种芒果味柚子饮料,其采用的原料为:柚子皮24~25kg,芒果汁13~15kg,甘蔗汁5kg,百香果汁1kg。
本发明的芒果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清洗干净,然后切成条状或块状,备用;新鲜芒果、百香果分别榨汁过滤,得到芒果汁和百香果汁,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,将100kg水加热煮沸8~10分钟后,冷却至70~80℃搅拌加入芒果汁、甘蔗汁、百香果汁恒温浸提25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芒果味柚子饮料。
本发明的芒果味柚子饮料为黄色,带有芒果及百香果的独特香味。
Claims (3)
1.一种芒果味柚子饮料,其特征在于:原料及重量配比为:柚子皮20~25份,芒果汁5~10份,甘蔗汁3~5份,百香果汁1~2份。
2.根据权利要求1所述的芒果味柚子饮料,其特征在于:原料及重量配比为:柚子皮22~25份,芒果汁8~10份,甘蔗汁4份,百香果汁1份。
3.一种如权利要求1芒果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清洗干净,然后切成条状或块状,备用;新鲜芒果、百香果分别榨汁过滤,得到芒果汁和百香果汁,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,将水加热煮沸5~10分钟后,冷却至70~80℃搅拌加入芒果汁、甘蔗汁、百香果汁恒温浸提20~30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30~60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芒果味柚子饮料。
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