CN103815509A - 一种栝楼籽饮料的制备方法 - Google Patents
一种栝楼籽饮料的制备方法 Download PDFInfo
- Publication number
- CN103815509A CN103815509A CN201410062155.8A CN201410062155A CN103815509A CN 103815509 A CN103815509 A CN 103815509A CN 201410062155 A CN201410062155 A CN 201410062155A CN 103815509 A CN103815509 A CN 103815509A
- Authority
- CN
- China
- Prior art keywords
- raw material
- trichosanthes kirilowii
- beverage
- shell
- weight portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000006023 Trichosanthes kirilowii Species 0.000 title claims abstract description 39
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 238000010009 beating Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims description 10
- 244000078912 Trichosanthes cucumerina Species 0.000 claims description 10
- 210000002966 serum Anatomy 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 235000007983 food acid Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 238000011282 treatment Methods 0.000 abstract description 2
- 238000000265 homogenisation Methods 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 208000005946 Xerostomia Diseases 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 206010013781 dry mouth Diseases 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000001376 precipitating effect Effects 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 2
- 244000241235 Citrullus lanatus Species 0.000 description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000005308 Juniperus chinensis Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 208000006332 Choriocarcinoma Diseases 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000725303 Human immunodeficiency virus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000006567 Trichosanthes anguina Species 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
本发明公开了一种栝楼籽饮料的制备方法，采用栝楼籽为主料，经过原料预处理、打浆、粉碎、酶处理、调配、均质、杀菌、罐装、检验、贮藏等步骤制作而成，本方法将栝楼籽壳与仁均作为原料，提高了栝楼籽的利用效率，也使饮料的营养物质更加丰富，制备的栝楼籽饮料，能够充分保留栝楼籽的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，本方法操作简单、易于掌握，具有补虚劳口干、润心肺等功效。
Description
技术领域
本发明涉及一种饮料的制备方法，尤其是涉及一种栝楼籽饮料的制备方法。
背景技术
栝楼籽，别名瓜蒌仁、栝篓实等，现代医药学研究证实：瓜蒌籽含不饱和脂肪酸16.8%，蛋白质5.46%，并含17种氨基酸，三贴皂甙，多种维生素以及钙、铁、锌、硒等16种微量元素。食用瓜蒌籽，有扩张心脏冠脉，增加冠脉流量作用；对急性心肌缺血有明显的保护作用；对离体绒癌细胞增殖和艾滋病毒具有强烈的抑制作用；对糖尿病有一定的治疗作用；对高血压、高血脂、高胆固醇有辅助疗效；能提高肌体免疫功能；并有瘦身美容之功效。目前，栝篓籽多被炒熟作为休闲零食，将其加工成饮用方便的饮料，未见相关产品上市。
发明内容
本发明针对的目的是提供一种味道可口、饮用方便的栝楼籽饮料的制备方法，将栝楼籽壳与仁均作为原料，提高了栝楼籽的利用效率，也使饮料的营养物质更加丰富。
本发明解决其技术问题所采取的技术方案是：
一种栝楼籽饮料的制备方法，其特征在于，采用以下步骤：
A、原料预处理：将成熟的栝楼籽，洗净后放入3-4倍的水中浸泡10-12小时，浸泡结束后去壳取栝楼仁，制得原料仁和原料壳与浸泡液；
B、打浆：向原料仁中加入其重量1-2倍的水进行打浆，制得栝楼仁浆液；
C、粉碎：将原料壳与浸泡液经破碎机打浆处理，过80-100目的筛网过滤，所得滤渣加滤渣重量1-2倍的水继续打浆，两次所得浆液混合，制得栝楼壳混合浆液；
D、酶处理：向栝楼壳混合浆液中加入其重量0.3-0.4%的果胶酶、0.4-0.6%的纤维素酶，温度控制为45-50℃，时间为2-4h，酶解后，制得栝楼壳浆液；
E、调配：取栝楼仁浆液10-15重量份、栝楼壳浆液8-12重量份、果葡糖浆4-8重量份、木糖醇4-6重量份、食用酸0.6-0.8重量份、香精0.1-0.15重量份、黄原胶0.1-0.2重量份、柠檬酸钠0.01-0.02重量份，加水至100重量份，搅拌均匀，制成混合液；
F、均质：将搅拌均匀的混合液进行均质处理，温度为70-80℃，压力为20-30 Mpa；
G、杀菌：采用高温瞬间杀菌法，温度125-135℃，时间10-12s；
H、罐装：将杀菌后的栝楼籽饮料冷却至30-40℃，真空无菌环境下罐装；
I、检验、贮藏：检验罐装是否合格，常温下贮藏。
有益效果：本方法将栝楼籽壳与仁均作为原料，提高了栝楼籽的利用效率，也使饮料的营养物质更加丰富，制备的栝楼籽饮料，能够充分保留栝楼籽的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，本方法操作简单、易于掌握，具有补虚劳口干、润心肺等功效。
具体实施方式
实施例1：一种栝楼籽饮料的制备方法，其特征在于：采用以下步骤：
A、原料预处理：收集成熟的栝楼籽，将洗净后10kg的栝楼籽放入30kg的水中浸泡12小时，浸泡结束后去壳取栝楼仁，制得原料仁和原料壳浸泡液；
B、打浆：向2kg原料仁中加入其2kg的水进行打浆，制得原料仁浆液；
C、粉碎：将10kg原料壳与浸泡液经破碎机打浆处理，过80目的筛网过滤，所得滤渣加滤渣重量1倍的水继续打浆，两次所得浆液混合，制得原料壳混合浆液；
D、酶处理：向10kg原料壳混合浆液中加入0.03kg的果胶酶、0.04kg的纤维素酶，温度控制为45℃，时间为4h，酶解后，制得原料壳浆液；
E、调配：取原料仁浆液1kg、原料壳浆液0.8kg、果葡糖浆0.4kg、木糖醇0.4kg、食用酸0.06kg、香精0.03kg、黄原胶0.01kg、柠檬酸钠0.001kg，加水至10kg，搅拌均匀，制成混合液，添加木糖醇、果葡糖浆，使栝楼籽饮料味道美味爽口、回味绵长；
F、均质：将搅拌均匀的混合液均质处理，温度为70℃，压力为30Mpa，使其组织达到均一、细嫩，避免产生分层沉淀；
G、杀菌：采用瞬间杀菌法，温度125℃，时间12s，制得栝楼籽饮料；
H、罐装：将杀菌后的栝楼籽饮料冷却至30℃，真空无菌环境下罐装；
I、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例2：一种栝楼籽饮料的制备方法，其特征在于：采用以下步骤：
A、原料预处理：将洗净后8kg的栝楼籽与2kg的南瓜籽混合均匀后放入35kg的水中浸泡11小时，浸泡结束后去壳取原料仁，制得原料仁和原料壳浸泡液；
B、打浆：将1.5kg栝楼仁与0.5kg的南瓜仁混合均匀后加入3kg的水进行打浆，制得原料仁浆液；
C、粉碎：将10kg原料壳与浸泡液经破碎机打浆处理，过100目的筛网过滤，所得滤渣加滤渣重量1.5倍的水继续打浆，两次所得浆液混合；制得原料壳混合浆液；
D、酶处理：向10kg原料壳混合浆液中加入0.035kg的果胶酶、0.05kg的纤维素酶，温度控制为48℃，时间为3h，酶解后，制得原料壳浆液；
E、调配：取原料仁浆液1.3kg、原料壳浆液1kg、蓝莓液0.8kg、枸杞液0.6kg、果葡糖浆0.6kg、木糖醇0.6kg、食用酸0.07kg、香精0.05kg、黄原胶0.02kg、柠檬酸钠0.002kg，加水至10kg，搅拌均匀，制成混合液，添加木糖醇、果葡糖浆，使栝楼籽饮料味道美味爽口、回味绵长；
F、均质：将搅拌均匀的混合液均质处理，温度为75℃，压力为25Mpa，使其组织达到均一、细嫩，避免产生分层沉淀；
G、杀菌：采用瞬间杀菌法，温度130℃，时间11s，制得栝楼籽饮料；
H、罐装：将杀菌后的栝楼籽饮料冷却至35℃，真空无菌环境下罐装；
I、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例3：一种栝楼籽饮料的制备方法，其特征在于：采用以下步骤：
A、原料预处理：将洗净后6kg的栝楼籽、2kg的西瓜籽、2kg的莲子混合均匀后放入40kg的水中浸泡10小时，浸泡结束后去壳取原料仁，制得原料仁和原料壳浸泡液；
B、打浆：将2kg栝楼仁、0.5kg的西瓜仁、0.5kg的莲子仁混合均匀后加入6kg的水进行打浆，制得原料仁浆液；
C、粉碎：将10kg原料壳及浸泡液经破碎机打浆处理，过90目的筛网过滤，所得滤渣加滤渣重量2倍的水继续打浆，两次所得浆液混合；制得原料壳混合浆液；
D、酶处理：向10kg原料壳混合浆液中加入0.04kg的果胶酶、0.06kg的纤维素酶，温度控制为50℃，时间为2h，酶解后，制得原料壳浆液；
E、调配：取原料仁浆液1.5kg、原料壳浆液1.2kg、黑莓液1kg、西柚液0.5kg、荔枝液0.5kg、果葡糖浆0.8kg、木糖醇0.4kg、食用酸0.08kg、香精0.04kg、明胶0.01kg、柠檬酸钠0.002kg，加水至10kg，搅拌均匀，制成混合液，添加木糖醇、果葡糖浆，使栝楼籽饮料味道美味爽口、回味绵长；
F、均质：将搅拌均匀的混合液均质处理，温度为80℃，压力为20Mpa，使其组织达到均一、细嫩，避免产生分层沉淀；
G、杀菌：采用瞬间杀菌法，温度135℃，时间10s，制得栝楼籽饮料；
H、罐装：将杀菌后的栝楼籽饮料冷却至40℃，真空无菌环境下罐装；
I、检验、贮藏：检验罐装是否合格，常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种栝楼籽饮料的制备方法，其特征在于，采用以下步骤：
A、原料预处理：将成熟的栝楼籽，洗净后放入3-4倍的水中浸泡10-12小时，浸泡结束后去壳取栝楼仁，制得原料仁和原料壳与浸泡液；
B、打浆：向原料仁中加入其重量1-2倍的水进行打浆，制得栝楼仁浆液；
C、粉碎：将原料壳与浸泡液经破碎机打浆处理，过80-100目的筛网过滤，所得滤渣加滤渣重量1-2倍的水继续打浆，两次所得浆液混合，制得栝楼壳混合浆液；
D、酶处理：向栝楼壳混合浆液中加入其重量0.3-0.4%的果胶酶、0.4-0.6%的纤维素酶，温度控制为45-50℃，时间为2-4h，酶解后，制得栝楼壳浆液；
E、调配：取栝楼仁浆液10-15重量份、栝楼壳浆液8-12重量份、果葡糖浆4-8重量份、木糖醇4-6重量份、食用酸0.6-0.8重量份、香精0.1-0.15重量份、黄原胶0.1-0.2重量份、柠檬酸钠0.01-0.02重量份，加水至100重量份，搅拌均匀，制成混合液；
F、均质：将搅拌均匀的混合液进行均质处理，温度为70-80℃，压力为20-30 Mpa；
G、杀菌：采用高温瞬间杀菌法，温度125-135℃，时间10-12s；
H、罐装：将杀菌后的栝楼籽饮料冷却至30-40℃，真空无菌环境下罐装；
I、检验、贮藏：检验罐装是否合格，常温下贮藏。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410062155.8A CN103815509B (zh) | 2014-02-22 | 2014-02-22 | 一种栝楼籽饮料的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410062155.8A CN103815509B (zh) | 2014-02-22 | 2014-02-22 | 一种栝楼籽饮料的制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103815509A true CN103815509A (zh) | 2014-05-28 |
| CN103815509B CN103815509B (zh) | 2016-01-20 |
Family
ID=50751038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410062155.8A Active CN103815509B (zh) | 2014-02-22 | 2014-02-22 | 一种栝楼籽饮料的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815509B (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256793A (zh) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | 一种全瓜蒌饮料配方 |
| CN105231376A (zh) * | 2015-08-30 | 2016-01-13 | 余芳 | 一种栝楼楮实果膏的加工方法 |
| CN105995347A (zh) * | 2016-06-08 | 2016-10-12 | 浙江省柑桔研究所 | 一种瓜蒌籽饮料及其制备方法 |
| CN106261406A (zh) * | 2016-08-25 | 2017-01-04 | 彭常安 | 乌饭子保健饮料的制作方法 |
| CN107865272A (zh) * | 2017-11-18 | 2018-04-03 | 蚌埠市老顽童食品厂 | 一种止咳瓜蒌子饮料的制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154655A (ja) * | 1994-12-06 | 1996-06-18 | Takara Shuzo Co Ltd | 酒類、甘味食品の製造方法 |
| CN101049174A (zh) * | 2007-04-30 | 2007-10-10 | 杨保成 | 一种栝楼仁蛋白饮料 |
| CN102613649A (zh) * | 2012-03-29 | 2012-08-01 | 何家庆 | 一种半脱脂瓜蒌蛋白饮料及其制备方法 |
| CN103087548A (zh) * | 2013-01-29 | 2013-05-08 | 安阳天尊生物工程有限公司 | 一种栝楼黄色素的提取方法 |
-
2014
- 2014-02-22 CN CN201410062155.8A patent/CN103815509B/zh active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154655A (ja) * | 1994-12-06 | 1996-06-18 | Takara Shuzo Co Ltd | 酒類、甘味食品の製造方法 |
| CN101049174A (zh) * | 2007-04-30 | 2007-10-10 | 杨保成 | 一种栝楼仁蛋白饮料 |
| CN102613649A (zh) * | 2012-03-29 | 2012-08-01 | 何家庆 | 一种半脱脂瓜蒌蛋白饮料及其制备方法 |
| CN103087548A (zh) * | 2013-01-29 | 2013-05-08 | 安阳天尊生物工程有限公司 | 一种栝楼黄色素的提取方法 |
Non-Patent Citations (1)
| Title |
|---|
| 常景玲 等: "栝楼蛋白饮料的制作工艺", 《食品与药品》, vol. 10, no. 7, 31 December 2008 (2008-12-31), pages 25 - 28 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256793A (zh) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | 一种全瓜蒌饮料配方 |
| CN105231376A (zh) * | 2015-08-30 | 2016-01-13 | 余芳 | 一种栝楼楮实果膏的加工方法 |
| CN105995347A (zh) * | 2016-06-08 | 2016-10-12 | 浙江省柑桔研究所 | 一种瓜蒌籽饮料及其制备方法 |
| CN106261406A (zh) * | 2016-08-25 | 2017-01-04 | 彭常安 | 乌饭子保健饮料的制作方法 |
| CN107865272A (zh) * | 2017-11-18 | 2018-04-03 | 蚌埠市老顽童食品厂 | 一种止咳瓜蒌子饮料的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103815509B (zh) | 2016-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103815509B (zh) | 一种栝楼籽饮料的制备方法 | |
| CN102894291B (zh) | 一种三胚肽的生产工艺 | |
| CN102524704B (zh) | 罗汉果发酵液及其制作方法 | |
| CN104432388B (zh) | 文冠果肽营养品及其制备方法 | |
| CN104026705B (zh) | 一种采用超高压处理的紫玉米麦胚饮料及其制备方法 | |
| CN101584474B (zh) | 一种海参蓝莓保健酒及其加工方法 | |
| CN101999607A (zh) | 一种芦笋粉的生产方法 | |
| CN105010919A (zh) | 一种灯笼果保健果酱粉的加工方法 | |
| CN104983011A (zh) | 一种茅莓桑葚果醋饮料的制备方法 | |
| CN102894354A (zh) | 一种花色营养核桃粉及其生产工艺 | |
| CN103653151A (zh) | 一种酶法制备番茄汁饮料的生产方法 | |
| CN103815488B (zh) | 一种西梅饮料的加工方法 | |
| CN104997013A (zh) | 一种醋栗营养粉的制备方法 | |
| CN104783121A (zh) | 一种大枣保健盐的制备方法 | |
| CN103750089A (zh) | 一种乌刺茄果酱粉的制作方法 | |
| CN104585570A (zh) | 山茄子果酱粉的制作方法 | |
| CN102796638A (zh) | 紫玉米果保健啤酒的酿造工艺 | |
| CN101869258B (zh) | 一种枣酱的制作方法 | |
| CN104059845B (zh) | 一种楮实子果醋的制作方法 | |
| CN103960438A (zh) | 一种高膳食纤维南酸枣糕及制备方法 | |
| CN103783622A (zh) | 一种水芹饮料的加工方法 | |
| CN102763730A (zh) | 谷物浓浆及其制备方法 | |
| CN103919216A (zh) | 一种西梅饮料的加工方法 | |
| CN103907985A (zh) | 一种乌墨饮料的制作方法 | |
| CN101849672A (zh) | 山药大枣露饮品 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151125 Address after: Xu Zhen Zhen Dapu agricultural incubator 241300 Anhui province Wuhu city Nanling County Applicant after: NANLING ZHILIAN ELECTRONIC CO., LTD. Address before: Kangfulu Jinghu District 241000 Anhui city of Wuhu province No. 111 7-106 Applicant before: Peng Changan |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211224 Address after: 430000 first floor, building 4, industrial park, No. 188, xinjiang'an Fifth Village, Jiang'an District, Wuhan City, Hubei Province Patentee after: Wuhan Yijiang Food Co.,Ltd. Address before: 241300 Dapu Agricultural Incubator, Xuzhen Town, Nanling County, Wuhu City, Anhui Province Patentee before: NANLING ZHILIAN ELECTRONIC TECHNOLOGY Co.,Ltd. |