CN103844298A - 西瓜饮料及其制备方法 - Google Patents

西瓜饮料及其制备方法 Download PDF

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CN103844298A
CN103844298A CN201410071626.1A CN201410071626A CN103844298A CN 103844298 A CN103844298 A CN 103844298A CN 201410071626 A CN201410071626 A CN 201410071626A CN 103844298 A CN103844298 A CN 103844298A
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watermelon
preparation
parts
melon beverage
beverage according
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曾杰
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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

Abstract

本发明提供了一种西瓜饮料，包括以下重量份的组分：西瓜汁200～1000份、茶多酚0.05～5份、肉桂酸钾0.05～5份、水0～1000份；所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。其制备方法是将各组分按重量配比混匀，微波辐射灭菌，即得。本发明的西瓜饮料口感好，保质期长，不需要额外加入其它稳定剂或超高压灭菌，大大降低了生产成本。

Description

西瓜饮料及其制备方法
技术领域
本发明属于食品加工技术领域，具体涉及一种西瓜饮料及其制备方法。
背景技术
西瓜中含有多种人体所需的营养成分和有益物质，如大量的蔗糖、果糖、葡萄糖、丰富的维生素C、有机酸、氨基酸及钙、磷、铁等矿物质，还含有一定量的番茄红素，但几乎不含脂肪。吃西瓜生成的尿液能溶解体内多余的盐分，预防体内结石形成。西瓜所含的丰富叶酸，生食可直接为人体所吸收，对贫血、血液病、造血器官及放射性治疗引起的不良影响有不错的疗效。西瓜除具有上述营养成分和有益物质外，同时也是鲜果中水分含量较高的品种之一，占全果的90%以上，是生产果汁及果汁饮料上好的原材料。现有技术中，为提高西瓜饮料的稳定性，一般采用加入复合稳定剂的方法来提高其稳定性，但该方法存在口味单一的缺陷。
发明内容
本发明要解决的技术问题是提供一种口感与风味俱佳的西瓜饮料及其制备方法。
本发明提供的技术方案是西瓜饮料，其特征在于：包括以下重量份的组分：西瓜汁200～1000份、茶多酚0.05～5份、肉桂酸钾0.05～5份、水0～1000份；
所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
本发明的西瓜饮料还包括2～10重量份的维生素C。
本发明的西瓜饮料还包括0.05～10重量份的柠檬酸。
本发明的西瓜饮料还包括0～100重量份的甜味剂。所述甜味剂为蜂蜜、蔗糖、葡萄糖或果糖。
本发明的西瓜饮料还包括10～200份的增稠剂。所述增稠剂为果胶和黄原胶的混合物，其重量比为1:1。
本发明还提供了上述西瓜饮料的制备方法，将各组分按重量配比混匀，微波辐射灭菌，即得。
上述微波杀菌的时间为1～10min，最高杀菌温度不超过20～50℃。
本发明的西瓜饮料稳定性好，保质期长，且口感与风味俱佳，不需要额外加入其它稳定剂或超高压灭菌，大大降低了生产成本。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1）所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
2）西瓜汁200kg、茶多酚0.05kg、肉桂酸钾0.05kg、维生素C2kg、柠檬酸0.05kg、果胶和黄原胶各5kg，混匀，微波辐射灭菌1min，最高杀菌温度不超过20℃，即得。
实施例2
1）所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
2）西瓜汁1000kg、茶多酚5kg、肉桂酸钾5kg、水1000kg、维生素C10kg、柠檬酸10kg、蔗糖100kg、果胶和黄原胶稠剂各100kg，混匀，微波辐射灭菌10min，最高杀菌温度不超过50℃，即得。
实施例3
1）所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
2）西瓜汁600kg、茶多酚2.5kg、肉桂酸钾2.5kg、水500kg、维生素C5kg、柠檬酸5kg、葡萄糖50kg、果胶和黄原胶增各60kg，混匀，微波辐射灭菌5min，最高杀菌温度不超过40℃，即得。
实施例4
1）所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
2）西瓜汁200kg、茶多酚5kg、肉桂酸钾0.05kg、水1000kg、维生素C2kg、柠檬酸10kg、果胶和黄原胶各100kg，混匀，微波辐射灭菌1min，最高杀菌温度不超过50℃，即得。
实施例5
1）所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
2）西瓜汁1000kg、茶多酚0.05kg、肉桂酸钾5kg、维生素C10kg、柠檬酸0.05kg、果糖100kg、果胶和黄原胶各5kg，混匀，微波辐射灭10min，最高杀菌温度不超过20℃，即得。

Claims (9)

1.西瓜饮料，其特征在于：包括以下重量份的组分：西瓜汁200～1000份、茶多酚0.05～5份、肉桂酸钾0.05～5份、水0～1000份；
所述西瓜汁的制备方法为：将无籽西瓜去皮后取瓤，然后将西瓜瓤打浆，过滤，滤液即为西瓜汁。
2.根据权利要求1所述的西瓜饮料，其特征在于：还包括2～10重量份的维生素C。
3.根据权利要求1所述的西瓜饮料，其特征在于：还包括0.05～10重量份的柠檬酸。
4.根据权利要求1所述的西瓜饮料，其特征在于：还包括0～100重量份的甜味剂。
5.根据权利要求4所述的西瓜饮料，其特征在于：所述甜味剂为蜂蜜、蔗糖、葡萄糖或果糖。
6.根据权利要求1所述的西瓜饮料，其特征在于：还包括10～200份的增稠剂。
7.根据权利要求6所述的西瓜饮料，其特征在于：所述增稠剂为果胶和黄原胶的混合物，其重量比为1:1。
8.权利要求1～7中任一项所述的西瓜饮料的制备方法，其特征在于：将各组分按重量配比混匀，微波辐射灭菌，即得。
9.根据权利要求8所述的西瓜饮料的制备方法，其特征在于：所述微波杀菌时间为1～10min，最高杀菌温度不超过20～50℃。
CN201410071626.1A 2014-02-28 2014-02-28 西瓜饮料及其制备方法 Pending CN103844298A (zh)

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CN106262899A (zh) * 2016-08-17 2017-01-04 吴招杰 海参肠多肽保健饮料及其制备方法
CN108576523A (zh) * 2018-02-01 2018-09-28 程微丽 一种含西瓜菠萝果粒的悬浮饮料及其制备方法

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262899A (zh) * 2016-08-17 2017-01-04 吴招杰 海参肠多肽保健饮料及其制备方法
CN108576523A (zh) * 2018-02-01 2018-09-28 程微丽 一种含西瓜菠萝果粒的悬浮饮料及其制备方法

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Application publication date: 20140611