CN103876224A - 一种蓝莓果粒悬浮饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓果粒悬浮饮料,由下述原料按其重量比制备而成:蓝莓果汁:10-20,苹果汁:5-10,明列子:1-3,蔗糖:2-4,果葡糖浆:2-4,甜赛糖TR100:0.02-0.04,酸:0.3-0.5,悬浮稳定剂:0.15-0.3,护色剂:0.03-0.05,山梨酸钾:0.03-0.05。其制备方法,包括如下步骤:A、蓝莓果汁的制取,B、溶胶,C、溶糖,D、酸化,E、均质,F、杀菌,G、包装。本发明以蓝莓果汁、苹果汁、明列子、蔗糖、果葡糖浆等为原料制成的果粒悬浮饮料制品。在蓝莓果汁中添加适量苹果汁可改善饮料口感,降低成本,将明列子悬浮于蓝莓果汁饮料中,给人以真实之感,且使三者营养及保健功能得到有效结合,提高蓝莓饮料保健功效。
Description
技术领域
本发明属于食品饮料领域,尤其涉及一种蓝莓果粒悬浮饮料制品及其制备方法。
背景技术
蓝莓(Vaccinium uliginosurm L.)学名越桔,为杜鹃花科(Ericaceae)越桔属(Vaccinium spp.)植物。蓝莓果富含多种维生素及矿物质,且天然色素含量极高,花色苷、超氧化物歧化酶(SOD)的含量超过其他植物许多倍,被誉为“浆果之王”。但由于蓝莓果皮较薄、组织娇嫩、结构易碎以及呼吸速率高等特点,造成采后不耐贮藏,故为其找到合适的加工途径是非常必要的。人们发明有蓝莓饮料、有蓝莓苹果啤酒,有含明列子的银杏饮料、银耳饮料,还没有一种将蓝莓、苹果、明列子三者营养及保健功能有效结合的产品,来提高蓝莓饮料保健功效。
发明内容
本发明的目的在于提供一种蓝莓果粒悬浮饮料制品及制备方法,它是以蓝莓果汁、苹果汁、明列子、蔗糖、果葡糖浆等为原料制成的果粒悬浮饮料制品。在蓝莓果汁中添加适量苹果汁可改善饮料口感,降低成本,将明列子悬浮于蓝莓果汁饮料中,给人以真实之感,且使三者营养及保健功能得到有效结合,提高蓝莓饮料保健功效。
本发明的目的及解决其主要技术问题是采用以下技术方案来实现的:一种蓝莓果粒悬浮饮料,由下述原料按其重量比制备而成:
蓝莓果汁:10-20,
苹果汁:5-10,
明列子:1-3,
蔗糖:2-4,
果葡糖浆:2-4,
甜赛糖TR100:0.02-0.04,
酸:0.3-0.5,
悬浮稳定剂:0.15-0.3,
护色剂:0.03-0.05,
山梨酸钾:0.03-0.05。
所述蓝莓果粒悬浮饮料的制备方法,包括如下步骤:
A、蓝莓果汁的制取:选新鲜蓝莓果实进行挑选和漂洗,淋干后置于榨汁机中榨汁后过滤与苹果汁混合;
B、溶胶:将少量蔗糖与悬浮稳定剂干混均匀,加入80℃纯净水中,搅拌至充分溶解,无不溶颗粒后加入到料液中;
C、溶糖:将蔗糖、果葡糖浆、甜赛糖TR100、山梨酸钾加入80℃纯净水,溶解过滤后加入到料液中;
D、酸化:将柠檬酸、苹果酸、酒石酸用60℃纯净水充分溶解,将稀释的酸液缓慢加入至料液中,搅拌均匀,然后将护色剂用少量水溶解后加入;
E、均质:将料液调香定容后均质,均质条件为40℃、20MPa,将明列子放入40℃温水中,吸水膨胀后加入料液中;
F、杀菌:采用巴氏杀菌,85~90℃/15~20 min;
G、包装:将产品装入无菌玻璃瓶,封盖、贴标,置于2~8 ℃冷藏。
下面是部分主原料的功效:
蓝莓:抗衰老抗辐射、保护视力、降血压、降胆固醇、降血脂、养颜护肤、抑癌抗瘤,增强人体免疫力等。
明列子:明目、护肾、利尿、消除便秘、美容减肥。
苹果:预防心脑血管疾病、预防癌症、改善肺功能、促进体内毒素排出、预防糖尿病等。
本发明与现有技术相比具有明显的优点和有益效果。由以上技术
方案可知,本发明具有以下特点:
1、本发明是以蓝莓果汁、苹果汁、明列子、蔗糖、果葡糖浆等为原料制成的果粒悬浮饮料制品。在蓝莓果汁中添加适量苹果汁可改善饮料口感,降低成本,将明列子悬浮于蓝莓果汁饮料中,给人以真实之感,且使三者营养及保健功能得到有效结合,提高蓝莓饮料保健功效。
2、本发明所制作的产品蓝莓果香味浓郁,酸甜可口,柔和细腻,营养丰富,具有很好的保健功能。
具体实施方式
以下结合较佳实施例,对依据本发明提出的一种蓝莓果粒悬浮饮料制品及其制备方法具体实施方式、特征及其功效,详细说明如后。
实施例1:
一种蓝莓果粒悬浮饮料配方配比如下:
蓝莓果汁:10,
苹果汁:5,
明列子:1,
蔗糖:2,
果葡糖浆:2,
甜赛糖TR100:0.02,
酸:0.3,
悬浮稳定剂:0.15,
护色剂:0.03,
山梨酸钾:0.03,
按上述配比的一种蓝莓果粒悬浮饮料的制备方法,包括以下步骤:
选新鲜蓝莓果实进行挑选和漂洗,淋干后置于榨汁机中榨汁后过滤与苹果汁混合;将少量蔗糖与悬浮稳定剂干混均匀,加入80℃纯净水中,搅拌至充分溶解,无不溶颗粒后加入到料液中;将蔗糖、果葡糖浆、甜赛糖TR100、山梨酸钾加入80℃纯净水,溶解过滤后加入到料液中;将柠檬酸、苹果酸、酒石酸用60℃纯净水充分溶解,将稀释的酸液缓慢加入至料液中,搅拌均匀,然后将护色剂用少量水溶解后加入,将料液调香定容后均质,均质条件为40℃、20MPa。
将明列子放入40℃温水中,吸水膨胀后加入料液中;采用巴氏杀菌:85~90℃/15~20 min;将产品装入无菌玻璃瓶,封盖、贴标;产品置于2~8 ℃冷藏。
实施例2:
一种蓝莓果粒悬浮饮料配方配比如下:
蓝莓果汁:15,
苹果汁:8,
明列子:2,
蔗糖:3,
果葡糖浆:3,
甜赛糖TR100:0.03,
酸:0.4,
悬浮稳定剂:0.2,
护色剂:0.04,
山梨酸钾:0.04,
按上述配比的一种蓝莓果粒悬浮饮料的制备方法,包括以下步骤:
选新鲜蓝莓果实进行挑选和漂洗,淋干后置于榨汁机中榨汁后过滤与苹果汁混合;将少量蔗糖与悬浮稳定剂干混均匀,加入80℃纯净水中,搅拌至充分溶解,无不溶颗粒后加入到料液中;将蔗糖、果葡糖浆、甜赛糖TR100、山梨酸钾加入80℃纯净水,溶解过滤后加入到料液中;将柠檬酸、苹果酸、酒石酸用60℃纯净水充分溶解,将稀释的酸液缓慢加入至料液中,搅拌均匀,然后将护色剂用少量水溶解后加入,将料液调香定容后均质,均质条件为40℃、20MPa。
将明列子放入40℃温水中,吸水膨胀后加入料液中;采用巴氏杀菌:85~90℃/15~20 min;将产品装入无菌玻璃瓶,封盖、贴标;产品置于2~8 ℃冷藏。
实施例3:
一种蓝莓果粒悬浮饮料配方配比如下:
蓝莓果汁:20,
苹果汁:10,
明列子:3,
蔗糖:4,
果葡糖浆:4,
甜赛糖TR100:0.04,
酸:0.5,
悬浮稳定剂:0.3,
护色剂:0.05,
山梨酸钾:0.05,
按上述配比的一种蓝莓果粒悬浮饮料的制备方法,包括以下步骤:
选新鲜蓝莓果实进行挑选和漂洗,淋干后置于榨汁机中榨汁后过滤与苹果汁混合;将少量蔗糖与悬浮稳定剂干混均匀,加入80℃纯净水中,搅拌至充分溶解,无不溶颗粒后加入到料液中;将蔗糖、果葡糖浆、甜赛糖TR100、山梨酸钾加入80℃纯净水,溶解过滤后加入到料液中;将柠檬酸、苹果酸、酒石酸用60℃纯净水充分溶解,将稀释的酸液缓慢加入至料液中,搅拌均匀,然后将护色剂用少量水溶解后加入,将料液调香定容后均质,均质条件为40℃、20MPa。
将明列子放入40℃温水中,吸水膨胀后加入料液中;采用巴氏杀菌:85~90℃/15~20 min;将产品装入无菌玻璃瓶,封盖、贴标;产品置于2~8 ℃冷藏。
下面以实验数据来说明本发明的有益效果:表1为本发明感官评分标准:
通过对蓝莓果粒悬浮饮料营养指标测定,以及感官评分得出以下实验数据。因为花青素作为蓝莓特殊功效成分,所以以花青素为评价指标,测定其含量;由9人组成的评定小组(均为专业食品研究人员),按照表1所示标准于专业品评室对产品感官质量进行评定。评定在产品温度与室温达到恒定时自然灯光下进行:首先取适量样品于50mL透明容器中,观察其色泽,然后打开包装评判气味,最后用温开水漱口,品尝产品滋味。花青素含量及感官评分均取平均值得出数据,见表2。
由表2可知,本发明充分合理的利用贵州蓝莓资源丰富、营养价值高的特点,将蓝莓研制成新型饮品,填补市场空白,是解决当前蓝莓深加工尴尬局面的一条重要途径;同时其加工方法,能够实现工业化生产,产品能够进入食品市场,对促进饮料产业发展具有重要的意义。
综合三个实施例及感官评价,结论:本发明的一种蓝莓果粒悬浮饮料,使蓝莓果汁、苹果汁和明列子营养及保健功能得到有效结合,提高了蓝莓饮料保健功效,是一种蓝莓果香味浓郁,酸甜可口,柔和细腻,营养丰富的饮品。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1. 一种蓝莓果粒悬浮饮料,其特征是:由下述原料按其重量比制备而成:
蓝莓果汁:10-20,
苹果汁:5-10,
明列子:1-3,
蔗糖:2-4,
果葡糖浆:2-4,
甜赛糖TR100:0.02-0.04,
酸:0.3-0.5,
悬浮稳定剂:0.15-0.3,
护色剂:0.03-0.05,
山梨酸钾:0.03-0.05。
2.如权利要求1所述的一种蓝莓果粒悬浮饮料的制备方法,其特征是:包括如下步骤:
A、蓝莓果汁的制取:选新鲜蓝莓果实进行挑选和漂洗,淋干后置于榨汁机中榨汁后过滤与苹果汁混合;
B、溶胶:将少量蔗糖与悬浮稳定剂干混均匀,加入80℃纯净水中,搅拌至充分溶解,无不溶颗粒后加入到料液中;
C、溶糖:将蔗糖、果葡糖浆、甜赛糖TR100、山梨酸钾加入80℃纯净水,溶解过滤后加入到料液中;
D、酸化:将柠檬酸、苹果酸、酒石酸用60℃纯净水充分溶解,将稀释的酸液缓慢加入至料液中,搅拌均匀,然后将护色剂用少量水溶解后加入;
E、均质:将料液调香定容后均质,均质条件为40℃、20MPa,将明列子放入40℃温水中,吸水膨胀后加入料液中;
F、杀菌:采用巴氏杀菌,85~90℃/15~20 min;
G、包装:将产品装入无菌玻璃瓶,封盖、贴标,置于2~8 ℃冷藏。
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