CN103989218A - 一种以苹果汁为主配制的营养露制备方法 - Google Patents
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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
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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
- A23L2/52—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种以苹果汁为主配制的营养露制备方法,它是将核桃仁、甜杏仁侵泡去皮后烘干,接着放入榨油机榨油除去油脂,然后粉碎;将烘干后的黄花菜和白芷粉碎,将烘干后的黄花菜和白芷粉碎;将苹果汁和山楂汁放入容器内,加入经粉碎的核桃仁、甜杏仁、黄花菜和白芷搅拌均匀,然后研磨成极细的糊状,用200目筛布过滤后用泵打入汽锅中,加入白糖和蜂蜜,同时加热至沸,经均质机加压均质后再经过灭菌消毒后即为成品。该产品不但香味浓郁,饮之清香爽滑,口感独特,而且具有润肌美容的功效。
Description
技术领域
本发明涉及一种以苹果汁为主配制的营养露制备方法,属食品工业领域。
背景技术
随着我国人民生活水平的不断提高,人们对饮料质量的要求越来越高。目前,市场上销售的饮料尽管品种繁多,通常都是以解渴为目的,口味单一,缺乏营养。因此,研制一种既营养丰富又具有保健美容功能的饮料就是摆在科技人员面前的重要课题。
发明内容
本发明的目的是提供一种既营养丰富又具有保健美容功能的以苹果汁为主配制的营养露制备方法。
为实现上述方案,本发明采取以下技术方案。
一种以苹果汁为主配制的营养露制备方法,其特征在于它是由以下重量百分比的组合配制而成的:
苹果汁60-86% 核桃仁2-8% 甜杏仁1-6%
黄花菜0.5-3% 白芷0.1-0.6% 白糖0-6%
蜂蜜0.4-2% 山楂汁5-15%
一种以苹果汁为主配制的营养露制备方法,其特征在于它包括以下步骤:
①、将核桃仁、甜杏仁放入90-95°C的水中,3-5分钟后捞出,使核桃仁、甜杏仁皮软化,然后放入脱皮机中进行机械去皮。
②、将核桃仁、甜杏仁、黄花菜放入浓度为0.35%的过氧乙酸中进行消毒,侵泡10分钟后捞出水洗干净。接着把洗净的核桃仁、甜杏仁、黄花菜放入烘干室进行烘干,烘干室温度为65-70°C,烘干时间为20-24小时。
③、将烘干后的核桃仁、甜杏仁、黄花菜放入榨油机中,榨油除去油脂,然后粉碎。
④、将烘干后的黄花菜和白芷一起粉碎。
⑤、将去除油脂后并粉碎的核桃仁、甜杏仁和经粉碎后的黄花菜、白芷研磨成极细的粉状。
⑥、将苹果汁和山楂汁放入容器内,再依次加入研磨成极细粉状的核桃仁、甜杏仁、黄花菜和白芷,搅拌均匀,然后用200目筛布过滤后用泵打入汽锅中,加入白糖和蜂蜜,同时加温至沸,除去液面汁沫。
⑦将配制好的以苹果汁为主配制的营养液再次用200目筛布过滤后,用均质机进行二次均质。第一次压力为20兆帕,第二次均质压力为28兆帕,均质后的料液要求达到≤3微米左右。
⑧将已均质的料液进行巴氏消毒。
⑨料液经高温灭菌后迅速降至常温,经无菌灌装后即为成品。
本发明提供的一种以苹果汁为主配制的营养露,其组合的保健功效为:
核桃仁:具有补肾益气、固精止泄、止咳平喘、润肠通便、乌发美颜的作用。
甜杏仁:具有止咳定喘、润肠通便、解毒疗疮、美颜美容的作用。
苹果汁:具有补气益心、润肺止咳、解暑除烦,生津止渴、滋阴养颜等作用。
山楂汁:具有消食和中,行气散瘀、补气益心、收敛生肌等作用。山楂还有美容,抗衰老的作用。
白芷:白芷气味辛温,芳香特甚,具有祛风除湿,解除阳旺郁热、生肌润肤、白面、润泽颜色之功效。
蜂蜜:具有润肺养颜,健身等多种功效。
白糖:白糖在高温下遇酸可转化为易为人体吸收利用的氨基酸。
在现有技术中,凡是以果品制作的露露大多都是原料单一,营养不够全面,口感欠佳,而本发明一种以苹果汁为主配制的营养露,不但营养全面,而且各组分搭配合理协调,因此,它的口感更自然,更纯正,更醇厚。
具体实施方式
以下结合实施例对本发明进行进一步说明。
实施例:以苹果汁为主配制的营养露,其组分为:
苹果汁76% 核桃仁6% 甜杏仁4%
黄花菜1% 白芷0.4% 白糖2%
蜂蜜0.6% 山楂汁10%
上述实施例中,以苹果汁为主配制的营养露的制作方法如下:
①、将核桃仁6kg和甜杏仁4kg放入90-95°C的水中,3-5分钟后捞出,使核桃仁、甜杏仁皮软化,然后放入脱皮机中进行机械去皮。
②、将去皮后的核桃仁、甜杏仁和1kg黄花菜放入浓度为0.35%的过氧乙酸中进行消毒,侵泡10分钟后捞出水洗干净。接着把洗净的核桃仁、甜杏仁、黄花菜放入烘干室进行烘干,烘干室温度为65-70°C,烘干时间为20-24小时。
③、将烘干后的核桃仁、甜杏仁、黄花菜放入榨油机中,榨油除去油脂,然后粉碎。
④、将烘干后的黄花菜和0.4kg白芷一起粉碎。
⑤、将去除油脂后并粉碎的核桃仁、甜杏仁和经粉碎后的黄花菜、白芷研磨成极细的粉状。
⑥、将苹果汁和山楂汁放入容器内,再依次加入研磨成极细粉状的核桃仁、甜杏仁、黄花菜和白芷,搅拌均匀,然后用200目筛布过滤后用泵打入汽锅中,加入白糖和蜂蜜,同时加温至沸,除去除去液面汁沫。
⑦将配制好的以苹果汁为主配制的营养液再次用200目筛布过滤后,用均质机进行二次均质。第一次压力为20兆帕,第二次均质压力为28兆帕,均质后的料液要求达到≤3微米左右。
⑧将已均质的料液进行巴氏消毒。
⑨料液经高温灭菌后迅速降至常温,经无菌灌装后即为成品。
Claims (2)
1.一种以苹果汁为主配制的营养露制备方法,其特征在于它是由以下重量百分比的组合配制而成的:
苹果汁60-86% 核桃仁2-8% 甜杏仁1-6%
黄花菜0.5-3% 白芷0.1-0.6% 白糖0-6%
蜂蜜0.4-2% 山楂汁5-15%
上述以苹果汁为主配制的营养露制备方法包括以下步骤:
①、将核桃仁、甜杏仁放入90-95°C的水中,3-5分钟后捞出,使核桃仁、甜杏仁皮软化,然后放入脱皮机中进行机械去皮;
②、将核桃仁、甜杏仁、黄花菜放入浓度为0.35%的过氧乙酸中进行消毒,侵泡10分钟后捞出水洗干净,接着把洗净的核桃仁、甜杏仁、黄花菜放入烘干室进行烘干,烘干室温度为65-70°C,烘干时间为20-24小时;
③、将烘干后的核桃仁、甜杏仁、黄花菜放入榨油机中,榨油除去油脂,然后粉碎;
④、将烘干后的黄花菜和白芷一起粉碎;
⑤、将去除油脂后并粉碎的核桃仁、甜杏仁和经粉碎后的黄花菜、白芷研磨成极细的粉状;
⑥、将苹果汁和山楂汁放入容器内,再依次加入研磨成极细粉状的核桃仁、甜杏仁、黄花菜和白芷,搅拌均匀,然后用200目筛布过滤后用泵打入汽锅中,加入白糖和蜂蜜,同时加温至沸,除去除去液面汁沫;
⑦将配制好的以苹果汁为主配制的营养液再次用200目筛布过滤后,用均质机进行二次均质,第一次压力为20兆帕,第二次均质压力为28兆帕,均质后的料液要求达到≤3微米左右;
⑧将已均质的料液进行巴氏消毒;
⑨料液经高温灭菌后迅速降至常温,经无菌灌装后即为成品。
2.根据权利要求1所述的一种以苹果汁为主的营养露制备方法,其组合为:
苹果汁76% 核桃仁6% 甜杏仁4%
黄花菜1% 白芷0.4% 白糖2%
蜂蜜0.6% 山楂汁10%。
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CN107136267A (zh) * | 2017-06-15 | 2017-09-08 | 史占彪 | 一种美容奶茶的制备方法 |
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