CN104172333B - 一种芒果饮料及其制作方法 - Google Patents
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及食品饮料加工领域,尤其是涉及一种芒果饮料及其制作方法,由以下重量份的原料制成:芒果汁50-70份、银杏叶汁20-30份、樱桃汁10-20份、胡萝卜汁3-10份、糖3-15份、柠檬酸0.03-0.2份、水350-480份。所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤,在压力为-0.2~-0.06MPa浓缩后,再用水溶解得到原液。本发明的配方独特,生产工艺简单,材料来源广泛,原料均来自于常见植物,适合各类人群的饮用,营养成份丰富,安全环保,具有极广泛的市场前景。本发明得到的饮料保质期在1-1.5年内,保持不变质。具有美容、促进毛发生长、降血压效的显著效果。
Description
技术领域
本发明涉及食品饮料加工领域,尤其是涉及一种芒果饮料及其制作方法。
背景技术
芒果为著名热带水果之一,因其果肉细腻,风味独特,营养丰富,深受人们喜爱,所以素有“热带果王”之誉称。含有丰富的糖、酸、纤维素和维生素A、B、C及少量的蛋白质、矿物质,具有美化肌肤、防治高血压、动脉硬化、防治便秘、清肠胃等很多的功效。
银杏树又名白果树,是我国的瑰宝,珍稀可贵,被誉为地球的“长寿树”、“活化石”。银杏叶中含有天然活性黄酮及苦内酯等与人体健康有益的多种成份,具有溶解胆固醇,扩张血管的作用,对改善脑功能障碍、动脉硬化、高血压、眩晕、耳鸣、头痛、老年痴呆、记忆力减退等有明显效果。而樱桃,外表色泽鲜艳、晶莹美丽、红如玛瑙,黄如凝脂,果实富含糖、蛋白质、维生素及钙、铁、磷、钾等多种元素。所含蛋白质、糖、磷、胡萝卜素、维生素C等均比苹果、梨高。其味甘,具有益气、补血、健脾、和胃、祛风湿的功效。
在目前的饮料生产加工过程中,添加了大量的防腐剂、添加剂、色素和香精,很大程度上削弱了饮料的营养价值,而且会有损害人的健康;因此,随着人们生活水平的提高,对营养保健的意识越来越高,追求营养、天然的饮料补充剂,受到越来越多的人青睐,将银杏叶汁和樱桃汁加入到芒果汁中,改善饮料的品质、口味、颜色以及保持饮料的天然和营养不流失,可调配成适合各类人群饮用的保健饮料。
发明内容
本发明的发明目的在于:针对上述存在的问题,提供一种芒果饮料及其制作方法,为了实现上述目的,本发明采用的技术方案如下:
一种芒果饮料,其特征在于:由以下重量份的原料制成:芒果汁50-70份、银杏叶汁20-30份、樱桃汁10-20份、胡萝卜汁3-10份、糖3-15份、柠檬酸0.03-0.2份、水350-480份;
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤,在压力为-0.2~-0.06浓缩后,再用水溶解得到原液。
其中,作为优选地,所述芒果饮料汁由以下重量份的原料制成:芒果汁60份、银杏叶汁24份、樱桃汁13份、胡萝卜汁5份、蜂蜜8份、柠檬酸0.08份、水420份。
其中,作为优选地,所述糖为白糖、蔗糖、蜜糖中的一种或多种混合物溶液。添加糖溶液,可以调节饮料的糖度,同时可以保持饮料中营养成分不受氧化。
进一步优选地,其所述原料制作成的剂型为粉末状、片剂、膏体、液体汁。
提供一种芒果饮料的制作方法,包括以下步骤:
(1)榨汁:将胡萝卜和八成熟的芒果、樱桃分别打碎榨汁、筛滤、脱气、加热杀菌、冷却、过滤、澄清得到原汁;
(2)按重量份称取:芒果汁50-70份、银杏叶汁20-30份、樱桃汁10-20份、胡萝卜汁3-10份、蜂蜜3-15份、柠檬酸0.03-0.2份、水350-480份;
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤、在压力为-0.2~-0.06Pa浓缩后,再用水溶解得到原液;
(3)将步骤(2)中所得的原汁加入柠檬酸和若干水进行混合调配;
(4)将步骤(3)中混合调配所得的汁加入银杏叶汁;
(5)将步骤(4)中过滤所得的汁加热至65℃,然后加入蜂蜜和水进行调糖,调糖度为35度;
(6)过滤、冷却、装瓶:将步骤(5)中过滤所得的芒果汁的溶液过滤、除渣、冷却后装瓶即可得到芒果饮料汁。
优选地,所述步骤(2)中加热灭菌、冷却:温度为100~120℃,时间维持在30~40秒,然后冷却至45℃以下。
优选地,所述步骤(2)中过滤、澄清时,加入灭活果胶酶,放置1.5~2小时;
其中,作为优选地,所述步骤(2)中脱气,是在真空蒸馏罐中,温度为65~75℃,压力为-0.2~-0.06Pa,进行脱气15~20分钟。
负压低温脱气方法,榨出的果汁,可以保持果汁中营养成份不流失,口味纯正、颜色鲜艳。银杏叶汁中含有较高的黄酮类的化合物,对于高血压患者具有显著的效果。
综上所述,与已有的芒果汁及其制作方法相比,本发明具有如下显著的优势:
(1)本发明所述的芒果汁,采用的原料均为具有较高的营养价值,加工过程中营养成份不流失,保持了樱桃中含有较高的维生素C,胡萝卜中含有丰富的胡萝卜素,可以有效增强人体的免疫力。
(2)本发明所述的芒果汁,经过试验,具有美容、促进毛发生长、降血压效的显著效果。
(3)本发明的配方独特,生产工艺简单,材料来源广泛,原料均来自于常见植物,适合各类人群的饮用,营养成份丰富,安全环保,具有极广泛的市场前景。本发明得到的饮料保质期在1-1.5年内,可保持不变质。
具体实施方式
下面通过实施例对本发明作进一步详述。
实施例1:制备本发明所述的芒果饮料
1、制备过程
一种芒果饮料,由以下重量份的原料制成:芒果汁50份、银杏叶汁20份、樱桃汁10份、胡萝卜汁3份、糖3份、柠檬酸0.03份、水350份。
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤,在压力为-0.2~-0.06浓缩后,再用水溶解得到原液;
上述芒果饮料的制作方法如下:
(1)按重量份称取:芒果、银杏叶、樱桃、胡萝卜、糖、柠檬酸、和水。
(2)榨汁:将胡萝卜和八成熟的芒果、樱桃分别打碎榨汁、筛滤、脱气、加热杀菌、冷却、过滤、澄清得到原汁;其中,脱气,是在真空蒸馏罐中,温度为65~75℃,压力为-0.2~-0.01MPa,进行脱气15~20分钟。加热灭菌的温度为100~120℃,时间维持在30~40秒,然后冷却至45℃以下;过滤、澄清时,需要加入灭活果胶酶,并放置1.5~2小时得到各原液。
(3)将步骤(2)中所得的原汁加入柠檬酸和若干水进行混合调配。
(4)将步骤(3)中混合调配所得的汁加入银杏叶汁;
(5)将步骤(4)中过滤所得的汁加热至65℃,然后加入蜂蜜和水进行调糖,调糖度为35度;
(6)过滤、冷却、灭菌、装瓶:将步骤(5)中过滤所得的芒果汁的溶液过滤、除渣、冷却、灭菌后装瓶即可得到芒果饮料汁。
2、产品检测
将1中的芒果饮料进行检验,结果见表1,产品检测合格。
表1实施例1的检测情况
实施例2
1、制备过程:制备本发明所述的芒果饮料
一种芒果饮料,由以下重量份的原料制成:芒果汁70份、银杏叶汁30份、樱桃汁20份、胡萝卜汁10份、糖15份、柠檬酸0.2份、水480份。
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤,在压力为-0.2~-0.06浓缩后,再用水溶解得到原液;
上述芒果饮料的制作方法和实施例1相同:
2、产品检测
将2中的芒果饮料进行检验,结果见表2,产品检测合格。
表2实施例2的检测情况
实施例3
1、制备过程
一种芒果饮料,由以下重量份的原料制成:芒果汁63份、银杏叶汁26份、樱桃汁15份、胡萝卜汁8份、糖8份、柠檬酸0.08份、水420份。
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤,在压力为-0.2~-0.06浓缩后,再用水溶解得到原液;
上述芒果饮料的制作方法和实施例1相同:
2、产品检测
将2中的芒果饮料进行检验,结果见表3,产品检测合格。
表3实施例3的检测情况
实施例4:降血压功效的测试
1、实验动物:高血压模型的大老鼠,20周龄,体重160±10g
实验样品:实施例3制备的芒果汁。
2、实验方法
将40组大老鼠按体重和血压值随机分为4组,每组8只,一个模型对照组和三个剂量组,依次以实施例3制得的芒果饮料以20、60、100mL/kg的剂量为给料组,模型组为对照空白组,以矿泉水为对照组,各组均灌喂芒果饮料40天,每天分别灌喂1次,末次喂给饮料后隔3天测定血压值。
3、实验结果
在40天喂给饮料期间内,对照空白组老鼠的体型和毛绒改变不明显,血压持续偏高;给药组都能改善老鼠的体型肥胖和毛绒光亮,血压值趋于下降,具体结果见表4。
表4大老鼠降血压测试结果
大鼠正常血压范围为在85~120mmHg之间;凡是血压且高于120mmHg以上者确定为高血压模型的形象。由表4可以看出,本法明所述的芒果饮料具有较好的降血压功效,随着灌喂剂量的上升效果越明显。此外,实施例1~2的芒果汁也具有降血压的功效。
以上所述仅仅是本发明的优选实施方式,并不局限于前述的具体实施方式。本发明扩展到任何在本说明书中披露的新特征或任何新的组合,以及披露的任一新的方法或过程的步骤或任何新的组合。
Claims (7)
1.一种芒果饮料,其特征在于:由以下重量份的原料制成:芒果汁50-70份、银杏叶汁20-30份、樱桃汁10-20份、胡萝卜汁3-10份、糖3-15份、柠檬酸0.03-0.2份、水350-480份;
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤,在压力为-0.2~-0.06MPa浓缩后,再用水溶解得到原液。
2.根据权利要求1所述的一种芒果饮料,其特征在于:所述糖为白糖、蔗糖、蜜糖中的一种或多种混合物。
3.根据权利要求1所述的一种芒果饮料,其特征在于:所述原料制作成的剂型为粉末状、片剂、膏体、液体汁。
4.根据权利要求1所述的一种芒果饮料的制作方法,其特征在于:包括以下步骤:
(1)榨汁:将胡萝卜和八成熟的芒果、樱桃分别打碎榨汁、筛滤、脱气、加热杀菌、冷却、过滤、澄清得到原汁;
(2)按重量份称取:芒果汁50-70份、银杏叶汁20-30份、樱桃汁10-20份、胡萝卜汁3-10份、蜂蜜3-15份、柠檬酸0.01-0.2份、水350-480份;
所述银杏叶汁为将新鲜的银杏叶经过洗涤、干燥、破碎、回流提取,然后在65~75℃加热、蒸馏、过滤、在压力为-0.2~-0.06MPa浓缩后,再用水溶解得到原液;
(3)将步骤(2)中所得的原汁加入柠檬酸和若干水进行混合调配;
(4)将步骤(3)中混合调配所得的汁加入银杏叶汁;
(5)将步骤(4)中所得的汁过滤,加热至65℃,然后加入蜂蜜和水进行调糖,调糖度为35度;
(6)过滤、冷却、装瓶:将步骤(5)中所得产品过滤,所得的芒果汁的溶液除渣、冷却后装瓶即可得到芒果饮料汁。
5.根据权利要求4中所述的一种芒果饮料的制作方法,其特征在于:所述步骤(1)中加热灭菌、冷却:温度为100~120℃,时间维持在30~40秒,然后冷却至45℃以下。
6.根据权利要求4中所述的一种芒果饮料的制作方法,其特征在于:所述步骤(1)中过滤、澄清时,加入灭活果胶酶,放置1.5~2小时。
7.根据权利要求4中所述的一种芒果饮料的制作方法,其特征在于:所述步骤(1)中脱气,是在真空蒸馏罐中,温度为65~75℃,压力为-0.2~-0.01MPa,进行脱气15~20分钟。
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