CN104041884A - 一种南瓜椰汁混合饮料的制备工艺 - Google Patents
一种南瓜椰汁混合饮料的制备工艺 Download PDFInfo
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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
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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
-
- 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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种南瓜椰汁混合饮料的制备工艺,属于食品领域,它是由下述重量份的原料组成:南瓜浆20kg,椰子汁12kg,芒果浆7kg,白砂糖5.5kg,蛋白糖65g、柠檬酸380g,黄原胶30g,羧甲基纤维素65g,水55kg,然后经一定的工序最终获得产品。该发明的有益之处在于:提供了一种南瓜椰汁混合饮料的制备工艺,该饮料具有能益人气力,补充细胞内液,扩充血容量,滋润皮肤,有驻颜美容作用,经常饮用对青少年近视、中老年骨质疏松症等常见病有一定预防之效。
Description
技术领域
本发明涉及一种食品领域,具体涉及一种南瓜椰汁混合饮料的制备工艺。
背景技术
饮料是指以水为基本原料,由不同的配方和制造工艺生产出来,供人们直接饮用的液体食品。饮料除提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分,饮料一般可分为含酒精饮料和无酒精饮料,无酒精饮料又称软饮料。虽然现有市场上的饮料种类繁多,但还缺乏一种能补充人体细胞内液、扩充血容量、滋润皮肤、有驻颜美容作用,且常饮能对青少年近视、中老年骨质疏松症有一定预防之效的南瓜椰汁混合饮料。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种南瓜椰汁混合饮料的制备工艺,解决目前市场上还缺乏一种南瓜椰汁混合饮料的制备工艺。
一种南瓜椰汁混合饮料的制备工艺,其包括以下步骤:
称取以下原料:南瓜浆20kg,椰子汁12kg,芒果浆7kg,白砂糖5.5kg,蛋白糖65g、柠檬酸380g,黄原胶30g,羧甲基纤维素65g,水55kg;
(1)调配:将白砂糖、蛋白糖、柠檬酸、黄原胶、羧甲基纤维素和椰子汁放入盆内混合搅拌均匀,再将南瓜浆、芒果浆放入配料盆内拌匀,然后加水搅拌均匀;
(2)脱气:将料液进行脱气处理,脱气处理的目的是除去料液中的氧气,减少产品中维生素c的损失,防止产品色泽和香气的恶化,脱气的真空度为0.095MPa;
(3)灌装、封口:将步骤(2)脱气得到的料液进行灌装,灌装时料液温度控制在85-90℃,并采用真空封罐机进行封盖;
(4)杀菌、冷却:经步骤(3)封盖后立即进行杀菌,杀菌条件为温度90-95℃,时间为20min,杀菌结束后经过冷却、检验合格者即为成品入库。
所述椰子汁含有丰富的钾、镁等矿物质,其成分与细胞内液相似,可纠正脱水和电解质紊乱,达到利尿消肿之效;椰肉及椰汁均有杀灭肠道寄生虫的作用,饮其汁可驱除姜片虫和绦虫,用之于临床,不仅疗效可靠,且无毒副作用,是理想的杀虫消疳食品;另外椰汁含糖类、脂肪、蛋白质、生长激素、维生素和大量的人体必需的微量元素,经常饮用,能益人气力,补充细胞内液,扩充血容量,滋润皮肤,具有驻颜美容作用。
所述南瓜含有丰富的胡萝卜素和维生素C,可以健脾,预防胃炎,防治夜盲症,护肝,使皮肤变得细嫩,并有中和致癌物质的作用。黄色果蔬还富含两种维生素A和D;维生素A能保护胃肠黏膜,防止胃炎、胃溃疡等疾患发生;维生素D有促进钙、磷两种矿物元素吸收的作用,进而收到壮骨强筋之功,对于儿童佝偻病、青少年近视、中老年骨质疏松症等常见病有一定预防之效。
本发明的有益效果为:提供了一种南瓜椰汁混合饮料的制备工艺,该饮料具有能益人气力,补充细胞内液,扩充血容量,滋润皮肤,有驻颜美容作用,经常饮用对青少年近视、中老年骨质疏松症等常见病有一定预防之效。
具体实施方式
下面结合本发明实施例一种南瓜椰汁混合饮料的制备工艺进行详细描述。
应当明确,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种南瓜椰汁混合饮料的制备工艺,其包括以下步骤:
称取以下原料:南瓜浆20kg,椰子汁12kg,芒果浆7kg,白砂糖5.5kg,蛋白糖65g、柠檬酸380g,黄原胶30g,羧甲基纤维素65g,水55kg;
(1)调配:将白砂糖、蛋白糖、柠檬酸、黄原胶、羧甲基纤维素和椰子汁放入盆内混合搅拌均匀,再将南瓜浆、芒果浆放入配料盆内拌匀,然后加水搅拌均匀;
(2)脱气:将料液进行脱气处理,脱气处理的目的是除去料液中的氧气,减少产品中维生素c的损失,防止产品色泽和香气的恶化,脱气的真空度为0.095MPa;
(3)灌装、封口:将步骤(2)脱气得到的料液进行灌装,灌装时料液温度控制在85-90℃,并采用真空封罐机进行封盖;
(4)杀菌、冷却:经步骤(3)封盖后立即进行杀菌,杀菌条件为温度90-95℃,时间为20min,杀菌结束后经过冷却、检验合格者即为成品入库。
本发明提供了一种南瓜椰汁混合饮料的制备工艺,该饮料具有能益人气力,补充细胞内液,扩充血容量,滋润皮肤,有驻颜美容作用,经常饮用对青少年近视、中老年骨质疏松症等常见病有一定预防之效。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1. 一种南瓜椰汁混合饮料的制备工艺,其特征在于以下步骤:
称取以下原料:南瓜浆20kg,椰子汁12kg,芒果浆7kg,白砂糖5.5kg,蛋白糖65g、柠檬酸380g,黄原胶30g,羧甲基纤维素65g,水55kg;
(1)调配:将白砂糖、蛋白糖、柠檬酸、黄原胶、羧甲基纤维素和椰子汁放入盆内混合搅拌均匀,再将南瓜浆、芒果浆放入配料盆内拌匀,然后加水搅拌均匀;
(2)脱气:将料液进行脱气处理,脱气处理的目的是除去料液中的氧气,减少产品中维生素c的损失,防止产品色泽和香气的恶化,脱气的真空度为0.095MPa;
(3)灌装、封口:将步骤(2)脱气得到的料液进行灌装,灌装时料液温度控制在85-90℃,并采用真空封罐机进行封盖;
(4)杀菌、冷却:经步骤(3)封盖后立即进行杀菌,杀菌条件为温度90-95℃,时间为20min,杀菌结束后经过冷却、检验合格者即为成品入库。
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