CN104172393A - 罗汉果和红薯的混合饮料的制备方法 - Google Patents
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Abstract
本发明提供了一种罗汉果和红薯的混合饮料的制备方法,包括以下步骤:1)将罗汉果电热烘焙得到罗汉果干果;2)将罗汉果干果按加水浸提,过滤,滤液即为罗汉果汁;3)向罗汉果汁中加入食用表面活性剂,得到混合液;4)将红薯洗净去皮、粉碎,加入乙醇浸提,过滤,取滤液回收溶剂,得到红薯提取物;5)将混合液和红薯提取物混匀,均质、脱气、杀菌,即得。本发明的混合饮料含有罗汉果和红薯的主要保健成分,由于整个饮料的制备过程中都控制在温和的条件下进行,所以保健成分的活力得到了最大程度的保持,从而实现了其保健功能的最大化。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种罗汉果和红薯的混合饮料的制备方法。
背景技术
罗汉果主产于广西桂林,已有500年种植历史。据《中华大药典》记载罗汉果具有清肺润肠、治百日咳、痰多咳嗽、血燥便秘等功效。罗汉果中含有罗汉果甜甙为纯天然甜味剂,将罗汉果为原料加工成饮料可以不用另外添加甜味剂,适合糖尿病人以及肥胖人士饮用。但市场上的罗汉果饮料一般都存在着口感单一的缺陷,如公开号为CN1012178318A的发明专利公开了一种罗汉果饮料,该饮料是以罗汉果、仙草、甘草、菊花、白糖为原料制成,该饮料的功效比较单一,口感也比较寡淡,无法满足消费者日益挑剔的需求。
发明内容
本发明要解决的技术问题是提供一种口感和功效俱佳的罗汉果和红薯的混合饮料的制备方法。
本发明提供的技术方案是一种罗汉果和红薯的混合饮料的制备方法,其特征在于:包括以下步骤:
1)将罗汉果在40~60℃下电热烘焙4~6天,得到罗汉果干果;
2)将罗汉果干果按料液比为1:8~15的比例加水浸提30~50min,过滤,滤液即为罗汉果汁;
3)向罗汉果汁中加入其0.1~0.6w%的食用表面活性剂,得到混合液;
4)将红薯洗净去皮、粉碎,按料液比为1:1~3的比例加入乙醇浸提1~3天,过滤,取滤液回收溶剂,得到红薯提取物;
5)将混合液和红薯提取物按体积比为10:1~5的比例混匀,均质、脱气、杀菌,即得。
上述乙醇的体积浓度为20~95%。
上述食用表面活性剂为聚甘油单硬脂酸酯或聚甘油单油酸酯。
上述均质是在70~80℃、20~30MPa下进行1~2次。
上述灭菌是在110~120℃下保持10~30min。
红薯具有营养丰富,养分平衡的优点,对人体有多种保健功能作用,抗肿瘤、抗氧化、抗突变、增强免疫、降血脂、降血糖、促进免疫功能、减缓人体机能衰老、缓解肝损伤。
本发明的混合饮料含有罗汉果和红薯的主要保健成分,由于整个饮料的制备过程中都控制在温和的条件下进行,所以保健成分的活力得到了最大程度的保持,从而实现了其保健功能的最大化。
具体实施方式
以下具体实施例对本发明作进一步阐述,但不作为对本发明的限定。
实施例1
1)将罗汉果在40℃下电热烘焙4天,得到罗汉果干果;
2)将罗汉果干果按料液比为1:8的比例加水浸提30min,过滤,滤液即为罗汉果汁;
3)向罗汉果汁中加入其0.1w%的聚甘油单硬脂酸酯,得到混合液;
4)将红薯洗净去皮、粉碎,按料液比为1:1的比例加入20v%的乙醇浸提1天,过滤,取滤液回收溶剂,得到红薯提取物;
5)将混合液和红薯提取物按体积比为10:1的比例混匀,在70℃、20MPa下均质1次、脱气、在110℃下杀菌10min,即得。
实施例2
1)将罗汉果在60℃下电热烘焙6天,得到罗汉果干果;
2)将罗汉果干果按料液比为1:15的比例加水浸提50min,过滤,滤液即为罗汉果汁;
3)向罗汉果汁中加入其0.6w%的聚甘油单油酸酯,得到混合液;
4)将红薯洗净去皮、粉碎,按料液比为1:3的比例加入95v%的乙醇浸提3天,过滤,取滤液回收溶剂,得到红薯提取物;
5)将混合液和红薯提取物按体积比为10:5的比例混匀,在80℃、30MPa下均质2次、脱气、在120℃下杀菌30min,即得。
实施例3
1)将罗汉果在50℃下电热烘焙5天,得到罗汉果干果;
2)将罗汉果干果按料液比为1:10的比例加水浸提40min,过滤,滤液即为罗汉果汁;
3)向罗汉果汁中加入其0.3w%的聚甘油单油酸酯,得到混合液;
4)将红薯洗净去皮、粉碎,按料液比为1:2的比例加入70v%的乙醇浸提2天,过滤,取滤液回收溶剂,得到红薯提取物;
5)将混合液和红薯提取物按体积比为10:3的比例混匀,在75℃、25MPa下均质1次、脱气、在115℃下杀菌20min,即得。
实施例4
1)将罗汉果在40℃下电热烘焙6天,得到罗汉果干果;
2)将罗汉果干果按料液比为1:8的比例加水浸提50min,过滤,滤液即为罗汉果汁;
3)向罗汉果汁中加入其0.1w%的聚甘油单硬脂酸酯,得到混合液;
4)将红薯洗净去皮、粉碎,按料液比为1:3的比例加入20v%的乙醇浸提3天,过滤,取滤液回收溶剂,得到红薯提取物;
5)将混合液和红薯提取物按体积比为10:1的比例混匀,在80℃、20MPa下均质1次、脱气、在120℃下杀菌10min,即得。
Claims (5)
1.一种罗汉果和红薯的混合饮料的制备方法,其特征在于:包括以下步骤:
1)将罗汉果在40~60℃下电热烘焙4~6天,得到罗汉果干果;
2)将罗汉果干果按料液比为1:8~15的比例加水浸提30~50min,过滤,滤液即为罗汉果汁;
3)向罗汉果汁中加入其0.1~0.6w%的食用表面活性剂,得到混合液;
4)将红薯洗净去皮、粉碎,按料液比为1:1~3的比例加入乙醇浸提1~3天,过滤,取滤液回收溶剂,得到红薯提取物;
5)将混合液和红薯提取物按体积比为10:1~5的比例混匀,均质、脱气、杀菌,即得。
2.根据权利要求1所述的罗汉果和红薯的混合饮料的制备方法,其特征在于:所述乙醇的体积浓度为20~95%。
3.根据权利要求1所述的罗汉果和红薯的混合饮料的制备方法,其特征在于:所述食用表面活性剂为聚甘油单硬脂酸酯或聚甘油单油酸酯。
4.根据权利要求1所述的罗汉果和红薯的混合饮料的制备方法,其特征在于:所述均质是在70~80℃、20~30MPa下进行1~2次。
5.根据权利要求1所述的罗汉果和红薯的混合饮料的制备方法,其特征在于:所述灭菌是在110~120℃下保持10~30min。
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Cited By (4)
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CN105394509A (zh) * | 2015-11-30 | 2016-03-16 | 广西师范大学 | 一种紫薯罗汉果复合饮料及其制备方法 |
CN106721751A (zh) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | 一种山楂罗汉果保健饮料的制备方法 |
CN106721696A (zh) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | 一种低糖罗汉果花卉饮料的制备方法 |
CN106721750A (zh) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | 一种罗汉果大蒜复合饮料的制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105394509A (zh) * | 2015-11-30 | 2016-03-16 | 广西师范大学 | 一种紫薯罗汉果复合饮料及其制备方法 |
CN106721751A (zh) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | 一种山楂罗汉果保健饮料的制备方法 |
CN106721696A (zh) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | 一种低糖罗汉果花卉饮料的制备方法 |
CN106721750A (zh) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | 一种罗汉果大蒜复合饮料的制备方法 |
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Application publication date: 20141203 |