CN103919211A - 一种黄秋葵饮料及制备方法 - Google Patents
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Abstract
本发明公开了一种黄秋葵饮料及制备方法。它包括黄秋葵汁和辅料糖浆,各成分所占重量份为:白砂糖2%-6%,猕猴桃汁10%-15%,荔枝汁5%-10%,维生素C0.05%,食盐0.05%,果胶0.15%,三氯蔗糖0.01%,柠檬酸0.06%,DL-苹果酸0.06%,叶绿素铜钠0.0001%,其余为黄秋葵汁。本发明的优点在于:1、营养成分保持好;2、配伍合理,利用热性的荔枝与黄秋葵和猕猴桃匹配,中和药性,适应不同体质人群,同时充分利用了三种主要原料的营养成分,起到了协同保健的效果,大大拓展了适用人群范围;3、合理使用添加成分,外观质量好的效果;4、生产工艺配合优选的工艺参数没在保证食品安全的同时,最大限度保持了原料营养成分。
Description
技术领域
本发明涉及一种保健饮料,具体地说是一种黄秋葵饮料及制备方法。
背景技术
目前市场上销售的黄秋葵饮料多种多样,而市场上销售的黄秋葵饮料普遍采用常规饮料成分配制,均存在以下缺陷:
一方面,原料组成较随意,没有有效利用黄秋葵营养成分,另外一方面,由于黄秋葵中药特性偏寒,现有配方配伍不合理,难以满足不同体质人群的食用保健需要;再一方面,黄秋葵果荚因为含果胶非常丰富,比植物芦荟及山药更多,因此在制浆过程中,浆渣分离比较困难。
发明内容
本发明要解决的技术问题是提供一种既能够保留该果实的自身营养物,又能够保证饮品的外观口感并且可以适用各类人群使用的黄秋葵饮料及制备方法。
为了解决上述技术问题,本发明的黄秋葵饮料,包括黄秋葵汁和辅料糖浆,各成分所占重量份为:
白砂糖2%-6%,猕猴桃汁10%-15%,荔枝汁5%-10%,维生素C 0.05%,食盐0.05%,果胶0.15%,三氯蔗糖0.01%,柠檬酸0.06%,DL-苹果酸0.06%,叶绿素铜钠0.0001%,其余为黄秋葵汁。
一种上述的黄秋葵饮料制备方法,包括以下步骤:
A、原料准备
选择8-10cm的黄秋葵嫩果荚,去柄去蒂后用流水清洗冲净,沥干后称重并在煮沸的1%-3%的盐水中浸泡30-60秒后迅速冷却;
B、切碎配汁
将步骤A中的原料用胶体磨研磨打浆,并用40目筛过滤后得黄秋葵浓浆汁;黄秋葵浓浆汁加水配成黄秋葵汁,黄秋葵汁重量含量10%;
C、混合调配
将黄秋葵汁与辅料糖浆按配料比例准确计量,充分混合均匀,用纯净水调配定容,经三次120-150目筛过滤;
D、均质
进入均质机进行均质,均质机内温度控制为60-70℃,压力为20-22MPa;
E、灭菌
经上述步骤后放入UHT杀菌机中进行UHT灭菌,灭菌温度为115℃-121℃,时间为15-25秒;
F、灌装封口再灭菌
灌装封口后由喷淋沸水杀菌,温度为90-95℃,时间为15-20分钟。
本发明的优点在于:
1、采用纯天然黄秋葵和新鲜果汁为原料,营养成分保持好;
2、配伍合理,利用热性的荔枝与黄秋葵和猕猴桃匹配,中和药性,适应不同体质人群,同时充分利用了三种主要原料的营养成分,起到了协同保健的效果,大大拓展了适用人群范围;
3、合理使用添加成分,不加香精、防腐剂保证了食品安全,果胶,起到产品少沉淀,外观质量好的效果;
4、生产工艺配合优选的工艺参数没在保证食品安全的同时,最大限度保持了原料营养成分。
具体实施方式
下面结合具体实施方式,对本发明的黄秋葵饮料及制备方法作进一步详细说明。
实施例一:
本发明的黄秋葵饮料,包括黄秋葵汁和辅料糖浆,各成分所占重量份为:
白砂糖2%,猕猴桃汁10%%,荔枝汁5%,维生素C 0.05%,食盐0.05%,果胶0.15%,三氯蔗糖0.01%,柠檬酸0.06%,DL-苹果酸0.06%,叶绿素铜钠0.0001%,其余为黄秋葵汁。
实施例二:
本发明的黄秋葵饮料,包括黄秋葵汁和辅料糖浆,各成分所占重量份为:
白砂糖4%,猕猴桃汁12%,荔枝汁8%,维生素C 0.05%,食盐0.05%,果胶0.15%,三氯蔗糖0.01%,柠檬酸0.06%,DL-苹果酸0.06%,叶绿素铜钠0.0001%,其余为黄秋葵汁。
实施例三:
本发明的黄秋葵饮料,包括黄秋葵汁和辅料糖浆,各成分所占重量份为:
白砂糖6%,猕猴桃汁15%,荔枝汁10%,维生素C 0.05%,食盐0.05%,果胶0.15%,三氯蔗糖0.01%,柠檬酸0.06%,DL-苹果酸0.06%,叶绿素铜钠0.0001%,其余为黄秋葵汁。
实施例四:
一种黄秋葵饮料制备方法,包括以下步骤:
A、原料准备
选择8-10cm无质变,无虫害的黄秋葵嫩果荚,去柄去蒂后用流水清洗冲净,沥干后称重并在煮沸的1%-3%的盐水中浸泡30-60秒后迅速冷却;其中优选的在2%的盐水中进行浸泡;
B、切碎配汁
将步骤A中的原料用胶体磨研磨打浆,并用40目筛过滤后得黄秋葵浓浆汁;黄秋葵浓浆汁加水配成黄秋葵汁,黄秋葵汁重量含量10%;
C、混合调配
将黄秋葵汁与辅料糖浆按配料比例(所说的配料比例可选用实施例1-实施例3中的任意一个实施例)准确计量,充分混合均匀,用纯净水调配定容,经三次120-150目筛过滤由管道进入下到工序中;
D、均质
半成品进行抽样检测控制PH值在3.70-3.90,可溶性固形物为5.0%-6.0%;进入均质机进行均质,均质机内温度控制为60-70℃,压力为20-22MPa;
E、灭菌
经上述步骤后放入UHT杀菌机中进行UHT灭菌,灭菌温度为115℃-121℃,时间为15-25秒;
F、灌装封口再灭菌
灌装封口后由喷淋沸水杀菌,温度为90-95℃,时间为15-20分钟。
G、成品出厂检验,贴标,装箱然后入库。
本发明采用黄秋葵嫩果荚制成的原果浆,新鲜热带水果猕猴桃汁以及新鲜茄子汁,白砂糖,柠檬酸,DL-苹果酸、维生素C等纯天然原料,不添加任何人工合成的添加剂和防腐剂制成美味可口的低糖、低脂、低钠的健康果蔬汁饮品,生产中采用超微粉碎,中温浸提,超滤分离,高速剪切均质等现代加工新工艺,充分保留了黄秋葵自身的丰富营养组分,通过配伍又增加了协同功效,并改善了黄秋葵偏深的性质,可适用各种人群消费使用。
Claims (2)
1.一种黄秋葵饮料,包括黄秋葵汁和辅料糖浆,各成分所占重量份为:
白砂糖2%-6%,猕猴桃汁10%-15%,荔枝汁5%-10%,维生素C 0.05%,食盐0.05%,果胶0.15%,三氯蔗糖0.01%,柠檬酸0.06%,DL-苹果酸0.06%,叶绿素铜钠0.0001%,其余为黄秋葵汁。
2.一种如权利要求1所述的黄秋葵饮料制备方法,包括以下步骤:
A、原料准备
选择8-10cm的黄秋葵嫩果荚,去柄去蒂后用流水清洗冲净,沥干后称重并在煮沸的1%-3%的盐水中浸泡30-60秒后迅速冷却;
B、切碎配汁
将步骤A中的原料用胶体磨研磨打浆,并用40目筛过滤后得黄秋葵浓浆汁;黄秋葵浓浆汁加水配成黄秋葵汁,黄秋葵汁重量含量10%;
C、混合调配
将黄秋葵汁与辅料糖浆按配料比例准确计量,充分混合均匀,用纯净水调配定容,经三次120-150目筛过滤;
D、均质
进入均质机进行均质,均质机内温度控制为60-70℃,压力为20-22MPa;
E、灭菌
经上述步骤后放入UHT杀菌机中进行UHT灭菌,灭菌温度为115℃-121℃,时间为15-25秒;
F、灌装封口再灭菌
灌装封口后由喷淋沸水杀菌,温度为90-95℃,时间为15-20分钟。
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CN104223271A (zh) * | 2014-10-13 | 2014-12-24 | 江苏省农业科学院 | 一种黄秋葵乳酸菌发酵饮料 |
CN104473261A (zh) * | 2015-01-14 | 2015-04-01 | 青岛大学 | 一种天然果蔬复合饮料 |
CN104544404A (zh) * | 2015-01-14 | 2015-04-29 | 青岛大学 | 一种天然果蔬复合饮料的制备方法 |
CN105231245A (zh) * | 2015-11-06 | 2016-01-13 | 四川大学 | 一种秋葵泡腾片及其制备工艺 |
CN105614873A (zh) * | 2016-03-07 | 2016-06-01 | 内蒙古牧兰生物科技有限公司 | 一种黄秋葵原露的生产工艺 |
CN105707604A (zh) * | 2016-03-07 | 2016-06-29 | 内蒙古牧兰生物科技有限公司 | 一种黄秋葵饮料及其制备方法 |
CN107259238A (zh) * | 2017-06-12 | 2017-10-20 | 蔡凤文 | 一种马蹄黄秋葵饮料的制备方法 |
CN107518227A (zh) * | 2017-10-11 | 2017-12-29 | 陈能春 | 一种具有补肾壮阳保健作用的果蔬饮料及其制备方法 |
CN108967789A (zh) * | 2018-08-21 | 2018-12-11 | 福建省农业科学院亚热带农业研究所(福建省农业科学院蔗麻研究中心) | 一种黄秋葵种子加工饮料的方法 |
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CN104223271A (zh) * | 2014-10-13 | 2014-12-24 | 江苏省农业科学院 | 一种黄秋葵乳酸菌发酵饮料 |
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CN104473261A (zh) * | 2015-01-14 | 2015-04-01 | 青岛大学 | 一种天然果蔬复合饮料 |
CN104544404A (zh) * | 2015-01-14 | 2015-04-29 | 青岛大学 | 一种天然果蔬复合饮料的制备方法 |
CN104473261B (zh) * | 2015-01-14 | 2016-04-20 | 青岛大学 | 一种天然果蔬复合饮料 |
CN105231245A (zh) * | 2015-11-06 | 2016-01-13 | 四川大学 | 一种秋葵泡腾片及其制备工艺 |
CN105614873A (zh) * | 2016-03-07 | 2016-06-01 | 内蒙古牧兰生物科技有限公司 | 一种黄秋葵原露的生产工艺 |
CN105707604A (zh) * | 2016-03-07 | 2016-06-29 | 内蒙古牧兰生物科技有限公司 | 一种黄秋葵饮料及其制备方法 |
CN107259238A (zh) * | 2017-06-12 | 2017-10-20 | 蔡凤文 | 一种马蹄黄秋葵饮料的制备方法 |
CN107518227A (zh) * | 2017-10-11 | 2017-12-29 | 陈能春 | 一种具有补肾壮阳保健作用的果蔬饮料及其制备方法 |
CN108967789A (zh) * | 2018-08-21 | 2018-12-11 | 福建省农业科学院亚热带农业研究所(福建省农业科学院蔗麻研究中心) | 一种黄秋葵种子加工饮料的方法 |
CN112425651A (zh) * | 2020-11-27 | 2021-03-02 | 百色学院 | 一种沙葛黄秋葵复合乳酸菌饮料的制备方法 |
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