CN103948120B - 一种番石榴果味醋饮料及其加工方法 - Google Patents
一种番石榴果味醋饮料及其加工方法 Download PDFInfo
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- CN103948120B CN103948120B CN201410102064.2A CN201410102064A CN103948120B CN 103948120 B CN103948120 B CN 103948120B CN 201410102064 A CN201410102064 A CN 201410102064A CN 103948120 B CN103948120 B CN 103948120B
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- guava
- vinegar
- lily
- fruit vinegar
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Classifications
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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
- A23L2/52—Adding ingredients
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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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种番石榴果味醋饮料及其加工方法，其由以下重量份的原料制成：番石榴15-20、香蕉浆10-12、百合4-8、西瓜皮8-10、榛子仁5-8、黄瓜籽3-5、鱼腥草2-3、洛神花1-2、龙利叶1-2、霸王花2-3、啤酒花1-2、岗梅根1-2、南烛叶1-3、营养添加剂8-12、苹果原醋及水适量。本发明番石榴果味醋饮料，口感酸甜适口，营养丰富均衡，配方添加多种清热解毒得中药原料，能够帮助消化，增加食欲的同时，还能清心润肺、降火除烦，有益人体健康，适合各种人群饮用。
Description
技术领域
[0001] 本发明涉及一种番石榴果味醋饮料及其加工方法，属于食品加工技术领域。
背景技术
[0002] 食醋在我国有着几千年的历史，它不仅有调味作用，而且具有营养保健功效。传统食醋是以粮食为原料发酵而得，口味单调。随着酿醋技术的发展，而以水果为原料经科学方法酿造的果醋，不仅可以达到食用醋的酸度、在成分上部分保留了水果的营养物质，同时还具有独特的水果香气，风味独特，功效更佳。
[0003] 但是目前市场上食醋的食用范围，不能满足满足消费者日益提升的多元化需求，而醋饮料已成为继碳酸饮料、茶饮料和果汁饮料之后的健康时尚饮料，因含有大量维生素抗氧化剂，具有促进新陈代谢、消除老化角质、活血化瘀、抗氧化等功效，是健康和美容的“补品”。
发明内容
[0004] 本发明的目的在于提供一种营养丰富均衡兼具保健功能、口感好且风味独特的番石榴果味醋饮料及其加工方法，迎合更多消费者的需要。
[0005] 为实现上述目的，本发明采用的技术方案如下:
[0006] 一种番石榴果味醋饮料，是由以下重量份的原料组成:
[0007] 番石榴15-20、香蕉浆10-12、百合4-8、西瓜皮8-10、榛子仁5-8、黄瓜籽3-5、鱼腥草2-3、洛神花1-2、龙利叶1-2、霸王花2-3、啤酒花1_2、岗梅根1_2、南烛叶1_3、营养添加剂8-12、苹果原醋及水适量；
[0008] 所述的营养添加剂由下述重量份的原料制成:好肉10-15、黑蒜4-5、菊芋4-5、奇雅子5-8、绿茶6-10、竹炭粉2-5、洋槐花蜜2-4、米酒20-40、黄浆水100-150 ；
[0009] 所述的营养添加剂的的制备方法为:将绿茶粉碎，与竹炭粉混合，炒制出香，加入黄浆水煮沸5-10分钟，离心过滤，得茶香液；将菊芋洗净去皮切末，黑蒜、奇雅子除杂粉碎混合，与洗净虾肉揉拌均匀，放入高压锅，加入米酒，在0.1-0.2MPa下煮制15-30分钟，打制成浆，液渣分离，滤渣再加入茶香液研磨成浆压滤，合并滤液，加入洋槐花蜜，搅拌均匀，即可。
[0010] 所述的番石榴果味醋饮料的加工方法，包括以下步骤:
[0011] (1)、将西瓜皮去皮去瓤洗净切块，与洗净切块的番石榴一并，送入果浆机，加2-4倍水，打至成浆，液渣分离，得番石榴混合汁，滤渣烘干待用；
[0012] (2)、将榛子仁、黄瓜粉分别研磨成粉，与滤渣一并炒制熟香，再加3-5倍水煮沸20-30分钟，过滤去渣，滤液浓缩，得浓缩液；
[0013] (3)、将百合鲜花瓣用含有5-8%食盐的盐水冲洗干净，冷冻干燥研磨成粉，得百合粉；
[0014] (4)、将鱼腥草、洛神花、龙利叶、南烛叶等中药原料洗净，加1-2倍水磨制成浆，煮沸0.5-1小时，冷却后与等重量的苹果原醋混合均匀，静置2-3天，离心过滤，得醋液；
[0015] (5)、将醋液、百合粉、浓缩液、番石榴混合汁及其他剩余原料混合均匀，经灭菌、灌装，即得。
[0016] 上述的奇雅子，属于真核域，植物界，被子植物门，双子叶植物纲，唇形目，唇形科，鼠尾草属，芡欧鼠尾草种的种子，营养丰富，富含52种营养元素，蛋白质、钙、铁、以及十余种抗氧化物。浸泡后食用可以起到代餐减肥、持续供能、润肠通便的作用；南烛叶为杜鹃花科植物乌饭树的叶，具有益精气，强筋骨，明目，止泄的功效；霸王花为仙人掌科量天尺属植物，具有清心润肺、清暑解热、除痰止咳的作用。
[0017] 本发明的有益效果:
[0018] 本发明番石榴果味醋饮料，口感酸甜适口，营养丰富均衡，配方添加多种清热解毒得中药原料，能够帮助消化，增加食欲的同时，还能清心润肺、降火除烦，有益人体健康，适合各种人群饮用。
具体实施方式
[0019] 实施例1
[0020] 一种番石榴果味醋饮料，是由以下重量(kg)的原料组成:
[0021] 番石榴20、香蕉浆12、百合8、西瓜皮8、榛子仁6、黄瓜籽4、鱼腥草2、洛神花2、龙利叶1、霸王花2、啤酒花2、岗梅根2、南烛叶2、营养添加剂12、苹果原醋及水适量；
[0022] 所述的营养添加剂由下述重量(kg)的原料制成:好肉10、黑蒜4、菊芋4、奇雅子6、绿茶8、竹炭粉5、洋槐花蜜3、米酒20、黄浆水100 ;
[0023] 所述的营养添加剂的的制备方法为:将绿茶粉碎，与竹炭粉混合，炒制出香，加入黄浆水煮沸8分钟，离心过滤，得茶香液；将菊芋洗净去皮切末，黑蒜、奇雅子除杂粉碎混合，与洗净虾肉揉拌均匀，放入高压锅，加入米酒，在0.1MPa下煮制130分钟，打制成浆，液渣分离，滤渣再加入茶香液研磨成浆压滤，合并滤液，加入洋槐花蜜，搅拌均匀，即可。
[0024] 所述的番石榴果味醋饮料的加工方法，包括以下步骤:
[0025] ( I )、将西瓜皮去皮去瓤洗净切块，与洗净切块的番石榴一并，送入果浆机，加3倍水，打至成浆，液渣分离，得番石榴混合汁，滤渣烘干待用；
[0026] (2)、将榛子仁、黄瓜粉分别研磨成粉，与滤渣一并炒制熟香，再加5倍水煮沸30分钟，过滤去渣，滤液浓缩，得浓缩液；
[0027] (3)、将百合鲜花瓣用含有5-8%食盐的盐水冲洗干净，冷冻干燥研磨成粉，得百合粉；
[0028] (4)、将鱼腥草、洛神花、龙利叶、南烛叶等中药原料洗净，加2倍水磨制成浆，煮沸I小时，冷却后与等重量的苹果原醋混合均匀，静置2天，离心过滤，得醋液；
[0029] (5)、将醋液、百合粉、浓缩液、番石榴混合汁及其他剩余原料混合均匀，经灭菌、灌装，即得。
Claims (2)
1.一种番石榴果味醋饮料，其特征在于，是由以下重量份的原料制成:番石榴15-20，香蕉浆10-12，百合4-8，西瓜皮8-10，榛子仁5-8，黄瓜籽3_5，鱼腥草2_3，洛神花1_2，龙利叶1-2，霸王花2-3，啤酒花1-2，岗梅根1-2，南烛叶1-3，营养添加剂8_12，苹果原醋及水适量；所述的营养添加剂由下述重量份的原料制成:虾肉10-15，黑蒜4-5，菊芋4-5，奇雅子5-8，绿茶6-10，竹炭粉2-5，洋槐花蜜2-4，米酒20-40，黄浆水100-150 ;所述的营养添加剂的的制备方法为:将绿茶粉碎，与竹炭粉混合，炒制出香，加入黄浆水煮沸5-10分钟，离心过滤，得茶香液；将菊芋洗净去皮切末，黑蒜、奇雅子除杂粉碎混合，与洗净虾肉揉拌均匀，放入高压锅，加入米酒，在0.1-0.2MPa下煮制15-30分钟，打制成浆，液渣分离，滤渣再加入茶香液研磨成浆压滤，合并滤液，加入洋槐花蜜，搅拌均匀，即可。
2.—种如权利要求1所述的番石榴果味醋饮料的加工方法，其特征在于包括以下步骤:(I)、将西瓜皮去皮去瓤洗净切块，与洗净切块的番石榴一并，送入果浆机，加2-4倍水，打至成浆，液渣分离，得番石榴混合汁，滤渣烘干待用； (2)、将榛子仁、黄瓜粉分别研磨成粉，与滤渣一并炒制熟香，再加3-5倍水煮沸20-30分钟，过滤去渣，滤液浓缩，得浓缩液； (3)、将百合鲜花瓣用含有5-8%食盐的盐水冲洗干净，冷冻干燥研磨成粉，得百合粉；(4)、将鱼腥草、洛神花、龙利叶、霸王花、啤酒花、岗梅根和南烛叶加1-2倍水磨制成浆，煮沸0.5-1小时，冷却后与等重量的苹果原醋混合均匀，静置2-3天，离心过滤，得醋液； (5)、将醋液、百合粉、浓缩液、番石榴混合汁及其他剩余原料混合均匀，经灭菌、灌装，即得。
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