CN103829341A - 一种乌刺茄饮料的加工方法 - Google Patents

一种乌刺茄饮料的加工方法 Download PDF

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CN103829341A
CN103829341A CN201410080964.1A CN201410080964A CN103829341A CN 103829341 A CN103829341 A CN 103829341A CN 201410080964 A CN201410080964 A CN 201410080964A CN 103829341 A CN103829341 A CN 103829341A
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余芳
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Abstract

本发明公开了一种乌刺茄饮料的加工方法，属于饮料加工技术领域。其特征是，将乌刺茄打浆、乌刺茄茎叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤加工而成，采用本发明加工的乌刺茄饮料，既能保留乌刺茄的营养物质，也富含其茎叶的营养成分，提高了乌刺茄的利用率，本方法操作简单、易于掌握，饮料营养丰富、酸甜爽口，具有解热利尿、降火消肿、解毒益气健脾、抗癌等作用。

Description

一种乌刺茄饮料的加工方法
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种乌刺茄饮料的加工方法。
背景技术
乌刺茄，又称乌甜仔、龙葵等，一年生草本植物，性寒味甘略苦，《拜地依药书》记载：“清热止痒，消肿软坚，燥湿敛疮，防腐除脓，生寒固精”。果实和全草均可入药，全草入药有解热利尿的功效，可治疗慢性气管炎等症，果实有明显的镇咳祛痰的作用。果实含龙葵碱、澳洲茄碱等多种生物碱，具有抗癌和治癌的功效。如申请号为93111039.9的发明专利公布了天然龙葵饮料及其制备方法，其采用龙葵果榨汁、调配、灭菌等方法加工而成，存在着饮料口感欠佳、易分层沉淀的缺陷。
发明内容
本发明针对上述饮料口感欠佳、易分层沉淀的不足，提供一种果实与茎叶均作为原料的乌刺茄饮料的加工方法，通过本方法加工的饮料酸甜爽口、营养均衡、不产生分成沉淀，具有解热利尿、降火消肿等功效。
本发明解决其技术问题所采取的技术方案是：
一种乌刺茄饮料的加工方法，按如下步骤进行，
A、原料处理：取成熟的乌刺茄，经清水清洗杂质后，进行打浆，经过120-150目的筛网过滤，制得乌刺茄浆，直接打浆，减少了营养物质的流失；
B、茎叶提取液：将乌刺茄茎叶经清洗后切碎，加茎叶重量5-6倍的水，在80-90℃下煎煮，煮制40-50min，过滤制得茎叶提取液，通过煎煮，茎叶的营养成分溶解到提取液中，避免营养物质的流失；
C、调配：取乌刺茄浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份，加水至100重量份，搅拌均匀，制成混合液，将乌刺茄浆、提取液调配，使乌刺茄饮料营养均衡，以果糖、木糖醇作为甜味剂，均不会增加糖尿病患者的胰岛负担，使饮料适合糖尿病患者饮用；
D、均质：将搅拌均匀的混合液均质处理，温度为80-90℃，压力为20-30 Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
E、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得乌刺茄饮料；
F、罐装：将杀菌后的乌刺茄饮料冷却至30-40℃，真空无菌环境下罐装；
G、检验、贮藏：检验罐装是否合格，常温下贮藏。
有益效果：采用本方法生产的乌刺茄饮料，既能保留乌刺茄的营养物质，也富含其茎叶的营养成分，提高了乌刺茄的利用率，本方法操作简单、易于掌握，饮料营养丰富、酸甜爽口，具有解热利尿、降火消肿、解毒益气健脾、抗癌等作用。
具体实施方式
实施例1：一种乌刺茄饮料的加工方法，按如下步骤进行：
A、原料处理：取完全成熟的乌刺茄，取10kg的清水清洗杂质后的乌刺茄，进行打浆，经过120目的筛网过滤，制得乌刺茄浆，直接打浆，减少了营养物质的流失；
B、茎叶提取液：将乌刺茄茎叶经清洗后切碎，加茎叶重量6倍的水，在80℃下煎煮，煮制50min，过滤制得茎叶提取液，通过煎煮，茎叶的营养成分溶解到提取液中，避免营养物质的流失；
C、调配：取2.5kg的乌刺茄浆、2.5kg的茎叶提取液、0.7kg的木糖醇、0.6kg的35-40%F-42型果葡糖浆、0.03kg的柠檬酸、0.01kg的稳定剂、0.005kg的香精，加水至10kg，搅拌均匀，制成混合液，将乌刺茄浆、提取液调配，使乌刺茄饮料营养均衡，以果糖、木糖醇作为甜味剂，均不会增加糖尿病患者的胰岛负担，使饮料适合糖尿病患者饮用；
D、均质：将搅拌均匀的混合液均质处理，温度为80℃，压力为30 Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
E、杀菌：采用瞬间杀菌法，温度90℃，时间15s，制得乌刺茄饮料；
F、罐装：将杀菌后的乌刺茄饮料冷却至30℃，真空无菌环境下罐装；
G、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例2：一种乌刺茄饮料的加工方法，按如下步骤进行：
A、原料处理：取完全成熟的乌刺茄，取8kg的清水清洗杂质后的乌刺茄、2kg的蔓越莓，混合均匀进行打浆，经过130目的筛网过滤，制得乌刺茄浆，直接打浆，减少了营养物质的流失；
B、茎叶提取液：将乌刺茄茎叶经清洗后切碎，加茎叶重量5-6倍的水，放入85℃水中煎煮，煮制45min，过滤制得茎叶提取液，通过煎煮，茎叶的营养成分溶解到提取液中；
C、调配：取3kg的乌刺茄浆、2.3kg的茎叶提取液、1kg的枸杞汁、0.9kg的木糖醇、0.5kg的35-40%F-42型果葡糖浆、0.035kg的柠檬酸、0.015kg的稳定剂、0.008kg的香精，加水至10kg，搅拌均匀，制成混合液，将乌刺茄浆、提取液调配，使乌刺茄饮料营养均衡，以果糖、木糖醇作为甜味剂，均不会增加糖尿病患者的胰岛负担，使饮料适合糖尿病患者饮用；
D、均质：将搅拌均匀的混合液均质处理，温度为85℃，压力为25 Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
E、杀菌：采用瞬间杀菌法，温度93℃，时间12s，制得乌刺茄饮料；
F、罐装：将杀菌后的乌刺茄饮料冷却至35℃，真空无菌环境下罐装；
G、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例3：一种乌刺茄饮料的加工方法，按如下步骤进行：
A、原料处理：取完全成熟的乌刺茄，取7kg的清水清洗杂质后的乌刺茄、3kg的黑莓，混合均匀进行打浆，经过150目的筛网过滤，制得乌刺茄浆，直接打浆，减少了营养物质的流失；
B、茎叶提取液：将乌刺茄茎叶经清洗后切碎，加茎叶重量5倍的水，放入90℃水中煎煮，煮制40min，过滤制得茎叶提取液，通过煎煮，茎叶的营养成分溶解到提取液中；
C、调配：取3.5kg的乌刺茄浆、2kg的茎叶提取液、1kg的余甘子汁、0.1kg的木糖醇、0.6kg的35-40%F-42型果葡糖浆、0.04kg的柠檬酸、0.02kg的稳定剂、0.01kg的香精，加水至10kg，搅拌均匀，制成混合液，将乌刺茄浆、提取液调配，使乌刺茄饮料营养均衡，以果糖、木糖醇作为甜味剂，均不会增加糖尿病患者的胰岛负担，使饮料适合糖尿病患者饮用；
D、均质：将搅拌均匀的混合液均质处理，温度为90℃，压力为20Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
E、杀菌：采用瞬间杀菌法，温度95℃，时间10s，制得乌刺茄饮料；
F、罐装：将杀菌后的乌刺茄饮料冷却至40℃，真空无菌环境下罐装；
G、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)

1.一种乌刺茄饮料的加工方法，其特征在于，采用以下步骤：
A、原料处理：取成熟的乌刺茄，经清水清洗杂质后，进行打浆，经过120-150目的筛网过滤，制得乌刺茄浆；
B、茎叶提取液：将乌刺茄茎叶经清洗后切碎，加茎叶重量5-6倍的水，在80-90℃下煎煮，煮制40-50min，过滤制得茎叶提取液；
C、调配：取乌刺茄浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份，加水至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为80-90℃，压力为20-30 Mpa；
E、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得乌刺茄饮料；
F、罐装：将杀菌后的乌刺茄饮料冷却至30-40℃，真空无菌环境下罐装；
G、检验、贮藏：检验罐装是否合格，常温下贮藏。
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CN104585819A (zh) * 2015-02-22 2015-05-06 彭常安 乌刺茄饮料的加工方法
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CN106472911A (zh) * 2016-10-14 2017-03-08 宋志亮 一种蓝莓和红莓复合饮品及其制备方法
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CN107279619A (zh) * 2017-07-14 2017-10-24 安徽智联管理咨询有限公司 刺玫果饮料的制备方法

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