CN104068440A - 一种猕猴桃固体饮料及其制备方法 - Google Patents
一种猕猴桃固体饮料及其制备方法 Download PDFInfo
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- 229910052742 iron Inorganic materials 0.000 description 1
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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
- A23L2/04—Extraction of 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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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- Microbiology (AREA)
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Abstract
本发明公开了一种猕猴桃固体饮料及其制备方法。其由以下重量配比的原料组成：猕猴桃60-80份、荸荠10-20份，白砂糖1-3份。其制备方法是：1)取新鲜猕猴桃60-80份，去皮，打浆胶磨，备用；2)取荸荠10-20份，去皮，打浆胶磨，然后加入猕猴桃果浆和白砂糖1-3份，迅速加热至80-85℃，加入淀粉酶酶解30分钟，再进行喷雾干燥，所得干粉密封包装即得。该果粉营养丰富，制备方法简单，饮用方便，而且口感好。
Description
技术领域
本发明涉及食品领域，尤其涉及一种猕猴桃固体饮料及其制备方法。
背景技术
猕猴桃含多种维生素及脂肪、蛋白质、氨基酸和钙、磷、铁、镁、果胶等，其中维生素C含量很高，每100克猕猴桃含维生素C62毫克。猕猴桃味甘酸，性寒，有生津解热、调中下气、止渴利尿、滋补强身之功效。其含有硫醇蛋白酶的水解酶和超氧化物歧化酶，具有养颜、提高免疫力、抗癌、抗衰老、软化血管、抗肿消炎功能。猕猴桃含有的血清促进素具有稳定情绪、镇静心情的作用；所含的天然肌醇有助于脑部活动；膳食纤维能降低胆固醇，促进心脏健康；猕猴桃碱和多种蛋白酶，具有开胃健脾、助消化、防止便秘的功能。此外，猕猴桃还有乌发美容、娇嫩皮肤的作用。随着人们生活水平的提高和生活节奏的加快，食用新鲜猕猴桃很不方便，提供一种猕猴桃固体饮料是非常必要的。
发明内容
本发明的目的是针对现有技术不足，提供一种营养丰富、口感好的猕猴桃固体饮料及其制备方法。
为了解决上述技术问题，本发明提供技术方案如下：一种猕猴桃固体饮料，其特征在于由以下重量配比的原料组成：猕猴桃60-80份、荸荠10-20份，白砂糖1-3份。
其制备方法，其特征在于包括以下步骤制成：
1) 取新鲜猕猴桃60-80份，去皮，打浆胶磨，备用；
2) 取荸荠10-20份，去皮，打浆胶磨，然后加入猕猴桃果浆和白砂糖1-3份，迅速加热至80-85℃，加入淀粉酶酶解30分钟，再进行喷雾干燥，所得干粉密封包装即得。
本发明的新鲜猕猴桃为主要原料，同时配以荸荠，通过粉碎和酶解，制得果粉营养丰富，具有开胃健脾的作用，携带方便，便于食用。
下面将结合具体实施方式进一步说明本发明，但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式：
实施例1：
取新鲜猕猴桃70kg，去皮加入适量水打浆胶磨，备用；荸荠10kg去皮，加入适量水打浆胶磨，加入猕猴桃果浆和白砂糖2kg，迅速加热至80℃，加入淀粉酶酶解30分钟，再进行喷雾干燥，所得干粉密封包装即得。
实施例2：
取新鲜猕猴桃70kg，去皮加入适量水打浆胶磨，备用；荸荠10kg去皮，加入适量水打浆胶磨，加入猕猴桃果浆和白砂糖2kg，迅速加热至80℃，加入淀粉酶酶解30分钟，再进行喷雾干燥，所得干粉密封包装即得。
Claims (2)
1.一种猕猴桃固体饮料，其特征在于由以下重量配比的原料组成：猕猴桃60-80份、荸荠10-20份，白砂糖1-3份。
2.一种猕猴桃固体饮料的其制备方法，其特征在于包括以下步骤制成：
1) 取新鲜猕猴桃60-80份，去皮，打浆胶磨，备用；
2) 取荸荠10-20份，去皮，打浆胶磨，然后加入猕猴桃果浆和白砂糖1-3份，迅速加热至80-85℃，加入淀粉酶酶解30分钟，再进行喷雾干燥，所得干粉密封包装即得。
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192840A (zh) * | 2015-10-28 | 2015-12-30 | 四川省食品发酵工业研究设计院 | 一种降酸固体猕猴桃果粒饮料的制备方法 |
| CN105410588A (zh) * | 2015-11-06 | 2016-03-23 | 四川兴食尚科技有限公司 | 一种猕猴桃泡腾片及其制备工艺 |
| CN106418100A (zh) * | 2016-10-08 | 2017-02-22 | 贺州学院 | 荸荠风味固体饮料及其制备方法 |
| CN106418099A (zh) * | 2016-10-08 | 2017-02-22 | 贺州学院 | 一种荸荠风味固体饮料 |
| CN106616173A (zh) * | 2016-10-08 | 2017-05-10 | 贺州学院 | 一种荸荠微胶囊粉制备方法 |
| CN106722838A (zh) * | 2016-11-17 | 2017-05-31 | 贺州学院 | 一种马蹄风味添加剂制备方法 |
| CN107156877A (zh) * | 2017-05-16 | 2017-09-15 | 贵州修文瑞源酒庄有限公司 | 一种猕猴桃去皮方法以及猕猴桃果浆加工方法 |
-
2014
- 2014-06-10 CN CN201410253383.3A patent/CN104068440A/zh active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192840A (zh) * | 2015-10-28 | 2015-12-30 | 四川省食品发酵工业研究设计院 | 一种降酸固体猕猴桃果粒饮料的制备方法 |
| CN105192840B (zh) * | 2015-10-28 | 2017-06-30 | 四川省食品发酵工业研究设计院 | 一种降酸固体猕猴桃果粒饮料的制备方法 |
| CN105410588A (zh) * | 2015-11-06 | 2016-03-23 | 四川兴食尚科技有限公司 | 一种猕猴桃泡腾片及其制备工艺 |
| CN106418100A (zh) * | 2016-10-08 | 2017-02-22 | 贺州学院 | 荸荠风味固体饮料及其制备方法 |
| CN106418099A (zh) * | 2016-10-08 | 2017-02-22 | 贺州学院 | 一种荸荠风味固体饮料 |
| CN106616173A (zh) * | 2016-10-08 | 2017-05-10 | 贺州学院 | 一种荸荠微胶囊粉制备方法 |
| CN106722838A (zh) * | 2016-11-17 | 2017-05-31 | 贺州学院 | 一种马蹄风味添加剂制备方法 |
| CN107156877A (zh) * | 2017-05-16 | 2017-09-15 | 贵州修文瑞源酒庄有限公司 | 一种猕猴桃去皮方法以及猕猴桃果浆加工方法 |
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