CN104026694A - 一种健康饮料制备方法 - Google Patents
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Abstract
本发明公开了一种健康饮料制备方法,该饮料是以胡萝卜、枸杞、黄芪、柠檬为原料,经压榨调配工艺制成。本饮料所选用的原料对人体有诸多益处,经科学调配加工而成,是一种健康型的新型饮料。
Description
技术领域
本发明涉及一种果蔬饮料,具体涉及一种胡萝卜枸杞汁饮料的制备方法,属于饮料加工领域。
技术背景
果疏饮料是指从水果和蔬菜中榨汁调配而成的一种饮料。因果蔬汁中含有维生素、碳水化合物、矿物质等营养物质,并且有很好的口感和色泽,被人们视为是一种对健康有益的饮料。目前各种常见果蔬汁饮料有:橙+胡萝卜+苹果+菠萝+猕猴桃混合果蔬汁饮料,番茄+草莓+樱桃李+葡萄果蔬汁混合饮料等。这些果蔬汁选用多种果蔬作原料,VC含量高,口感浑厚、可口,很受人们欢迎。但这类果蔬汁因选用多种原料,加工、保存易受时间、季节、工厂规模等生产条件限制,生产不易;为了保存、保鲜,原料、产品也使用了较多的添加剂,故未必新鲜。本发明的一种胡萝卜枸杞汁,原料易于保存、加工,并且胡萝卜、枸杞、黄芪有诸多保健、治疗功能,对人体极为有益。胡萝卜所含前列腺素A能扩张血管、降低血液黏度、促进钠盐的排泄,因而会产生降血压、预防血栓形成的作用,经常食用对高血压、高血脂和心脑血管病人都有保健作用;胡萝卜还具有降血糖作用,供给脑细胞热能,是糖尿病、神志萎顿患者的食疗佳蔬。枸杞是名贵的药材和滋补品,中医很早就有“枸杞养生”的说法,滋补肝肾,益精明目,对人体肝肾都具有很好滋补作用。黄芪既具有补脾益气,清热解毒的功能,又可作为调味剂使用。这些原料合理配伍,所产产品既具有一定的营养价值和很好的口感,又能在养生、保健方面起到良好的作用。
发明内容
本发明所要解决的技术问题是提供一种胡萝卜枸杞汁饮料制备方法。该饮料以胡萝卜、枸杞、黄芪、柠檬为原料,所用工艺是将胡萝卜、枸杞榨汁,黄芪、柠檬热提取,所取汁液按比例混合而成。为实现上述目的,本发明一种胡萝卜枸杞汁饮料制备方法,通过以下步骤实现:
①胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入85~90℃的热水中浸泡20~45分钟,去除胡萝卜中的辛辣味。捞出后倒入水中,水料比为2~3:1,加入料液质量0.10~0.5%的淀粉酶和0.05~1%的果胶酶,酶解温度为33~45℃,酶解时间为2~4小时,然后压滤取汁,澄清后待用;②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:1~5的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.05%~0.1%的果胶酶于40~45℃下保持1~3小时,进行酶处理,然后升温至75~85℃,自然降温,过100目精滤,取滤液待用。③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照1~2∶0.5~1的质量份数比称取黄芪、柠檬,用旋转蒸发仪在70~95℃提取3次,每次1小时,收集热水提取物。④调配:100份胡萝卜汁中加入10~20份枸杞汁,1~10份黄芪汁,再加入0.01~0.05份食用香精、0.01~0.05份卡拉胶、0.01~0.1份柠檬酸,、0.1~0.5份食品稳定剂,加20~30份纯净水;按比例混合后再搅拌、勾调、均质。⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
本发明的一种胡萝卜枸杞汁饮料,与现有技术相比,具有以下优点:
本发明的一种胡萝卜枸杞汁,原料易于保存、加工,生产受季节影响小。并且胡萝卜、枸杞、黄芪有诸多保健、治疗功能,对人体极为有益。这些原料合理配伍,所产产品既具有一定的营养价值和很好的口感,又能在养生、保健方面起到良好的作用。
具体实施方式
实施例1本发明一种胡萝卜枸杞汁饮料制备方法,通过以下步骤实现:
胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入85℃的热水中浸泡30分钟,去除胡萝卜中的辛辣味。捞出后倒入水中,水料比为2:1,加入料液质量0.10%的淀粉酶和1%的果胶酶,酶解温度为36℃,酶解时间为2小时,然后压滤取汁,澄清后待用;②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:5的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.1%的果胶酶于44℃下保持1小时,进行酶处理,然后升温至80℃,自然降温,过100目精滤,取滤液待用。③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照1∶0.5的质量份数比称取黄芪、柠檬,用旋转蒸发仪在75℃提取3次,每次1小时,收集热水提取物。④调配:100份胡萝卜汁中加入12份枸杞汁,5份黄芪汁,再加入0.03份食用香精、0.05份卡拉胶、0.06份柠檬酸、0.5份食品稳定剂,加25份纯净水;按比例混合后再搅拌、勾调、均质。⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
实施例2本发明一种胡萝卜枸杞汁饮料制备方法,通过以下步骤实现:
①胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入88℃的热水中浸泡40分钟,去除胡萝卜中的辛辣味。捞出后倒入水中,水料比为3:1,加入料液质量0.5%的淀粉酶和0.1%的果胶酶,酶解温度为40℃,酶解时间为3小时,然后压滤取汁,澄清后待用;②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:1的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.08%的果胶酶于40℃下保持3小时,进行酶处理,然后升温至75℃,自然降温,过100目精滤,取滤液待用。③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照1.5:1的质量份数比称取黄芪、柠檬,用旋转蒸发仪在85℃提取3次,每次1小时,收集热水提取物。④调配:100份胡萝卜汁中加入15份枸杞汁,3份黄芪汁,再加入0.05份食用香精、0.03份卡拉胶、0.02份柠檬酸,、0.1份食品稳定剂,加24份纯净水;按比例混合后再搅拌、勾调、均质。⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
实施例3本发明一种胡萝卜枸杞汁饮料制备方法,通过以下步骤实现:
①胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入90℃的热水中浸泡20分钟,去除胡萝卜中的辛辣味。捞出后倒入水中,水料比为2:1,加入料液质量0.3%的淀粉酶和0.5%的果胶酶,酶解温度为42℃,酶解时间为4小时,然后压滤取汁,澄清后待用;②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:3的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.06%的果胶酶于45℃下保持2小时,进行酶处理,然后升温至85℃,自然降温,过100目精滤,取滤液待用。③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照3:1的质量份数比称取黄芪、柠檬,用旋转蒸发仪在80℃提取3次,每次1小时,收集热水提取物。④调配:100份胡萝卜汁中加入18份枸杞汁,8份黄芪汁,再加入0.01份食用香精、0.02份卡拉胶、0.1份柠檬酸,、0.2份食品稳定剂,加20份纯净水;按比例混合后再搅拌、勾调、均质。⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
实施例4本发明一种胡萝卜枸杞汁饮料制备方法,通过以下步骤实现:
①胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入87℃的热水中浸泡45分钟,去除胡萝卜中的辛辣味。捞出后倒入水中,水料比为3:1,加入料液质量0.4%的淀粉酶和0.05%的果胶酶,酶解温度为33℃,酶解时间为2.5小时,然后压滤取汁,澄清后待用;②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:4的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.09%的果胶酶于41℃下保持2.5小时,进行酶处理,然后升温至78℃,自然降温,过100目精滤,取滤液待用。③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照1:1的质量份数比称取黄芪、柠檬,用旋转蒸发仪在90℃提取3次,每次1小时,收集热水提取物。④调配:100份胡萝卜汁中加入20份枸杞汁,10份黄芪汁,再加入0.04份食用香精、0.04份卡拉胶、0.05份柠檬酸,、0.4份食品稳定剂,加28份纯净水;按比例混合后再搅拌、勾调、均质。⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
实施例5本发明一种胡萝卜枸杞汁饮料制备方法,通过以下步骤实现:
①胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入86℃的热水中浸泡35分钟,去除胡萝卜中的辛辣味。捞出后倒入水中,水料比为2.5:1,加入料液质量0.20%的淀粉酶和0.08%的果胶酶,酶解温度为35℃,酶解时间为3.5小时,然后压滤取汁,澄清后待用;②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:2的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.05%的果胶酶于44℃下保持1.5小时,进行酶处理,然后升温至82℃,自然降温,过100目精滤,取滤液待用。③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照2∶1的质量份数比称取黄芪、柠檬,用旋转蒸发仪在95℃提取3次,每次1小时,收集热水提取物。④调配:100份胡萝卜汁中加入14份枸杞汁,2份黄芪汁,再加入0.02份食用香精、0.01份卡拉胶、0.08份柠檬酸、0.3份食品稳定剂,加30份纯净水;按比例混合后再搅拌、勾调、均质。⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
Claims (1)
1.一种健康饮料制备方法,其特征包括以下步骤:
①胡萝卜处理:挑选无腐烂、完整的胡萝卜去除干皮、茎须,清洗切碎,立即倒入85~90℃的热水中浸泡20~45分钟,去除胡萝卜中的辛辣味;捞出后倒入水中,水料比为2~3:1,加入料液质量0.10~0.5%的淀粉酶和0.05~1%的果胶酶,酶解温度为33~45℃,酶解时间为2~4小时,然后压滤取汁,澄清后待用;
②枸杞处理:取新鲜、完整、无蒂的枸杞,清水清洗;将筛选好的枸杞和水按1:1~5的质量比混合,倒入粉碎设备中粉碎制浆;然后在制取的浆液中,加入浆液质量0.05%~0.1%的果胶酶于40~45℃下保持1~3小时,进行酶处理,然后升温至75~85℃,自然降温,过100目精滤,取滤液待用;
③黄芪、柠檬处理:黄芪清洗切碎,柠檬清洗,按照1~2∶0.5~1的质量份数比称取黄芪、柠檬,用旋转蒸发仪在70~95℃提取3次,每次1小时,收集热水提取物;
④调配:100份胡萝卜汁中加入10~20份枸杞汁,1~10份黄芪汁,再加入0.01~0.05份食用香精、0.01~0.05份卡拉胶、0.01~0.1份柠檬酸,、0.1~0.5份食品稳定剂,加20~30份纯净水;按比例混合后再搅拌、勾调、均质
⑤杀菌:将步骤④制备的汁液加热至118℃灭菌0.5分钟,降温至80℃进行进行热灌装,热灌装后微波杀菌1分钟即得胡萝卜枸杞汁饮料。
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