CN104187907B - 芦荟槐花饮料 - Google Patents
芦荟槐花饮料 Download PDFInfo
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- CN104187907B CN104187907B CN201410402232.XA CN201410402232A CN104187907B CN 104187907 B CN104187907 B CN 104187907B CN 201410402232 A CN201410402232 A CN 201410402232A CN 104187907 B CN104187907 B CN 104187907B
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- 241001116389 Aloe Species 0.000 title claims abstract description 44
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 44
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 241000219784 Sophora Species 0.000 title claims abstract description 18
- 241000628997 Flos Species 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims abstract description 6
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 4
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 4
- 229920002752 Konjac Polymers 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000014860 sensory perception of taste Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 description 6
- 101710130006 Beta-glucanase Proteins 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
本发明提供一种芦荟槐花饮料,属于饮料领域。为了解决芦荟槐花饮料的产品空白,本发明提供一种芦荟槐花饮料,由以下重量份的原料制成:槐花汁水20~25份;芦荟块10~15份;槐花蜜10~15份;魔芋酶解粉1-3份;柠檬酸0.05-0.2份;水40-60份。本发明提供的芦荟槐花饮料中,包括经β-葡聚糖酶处理后得到的魔芋酶解粉,能充分发挥魔芋的粘度和稳定性,改善芦荟槐花饮料中芦荟的悬浮效果,提高饮料的粘度,调节味觉、食觉及改善外观质量。
Description
技术领域
本发明属于饮料领域,具体涉及一种芦荟槐花饮料。
背景技术
芦荟原产于非洲热带干旱地区,分布几乎遍及世界各地。在印度和马来西亚一带、非洲大陆和热带地区都有野生芦荟分布。在中国福建、台湾、广东、广西、四川、云南等地有栽培,也有野生状态的芦荟存在。
槐为落叶乔木,常植于屋边、路边,中国各地普遍栽培,以黄土高原和华北平原为多,一般在每年4-5月开花,花期一般为10-15天左右。槐花具有良好的观赏价值,每到盛夏花期来临时,一串串洁白的槐花缀满树枝,空气中弥漫着淡淡的素雅的清香,沁人心脾。槐花(洋槐)味道清香甘甜,富含维生素和多种矿物质,同时还具有清热解毒、凉血润肺、降血压、预防中风的功效。
目前,市场上所销售的饮料品种繁多,深受广大消费者的喜爱。然而,随着人们消费水平的提高,人们对果汁饮料的要求更趋于营养、保健和回归自然。虽然许多植物的花具有较高的营养价值,如槐花等,但是,到目前为止还没有以槐花为主要原料生产饮料的。
发明内容,
为解决上述问题,本发明提供一种芦荟槐花饮料,采用如下技术方案:
一种芦荟槐花饮料,其特征在于,由以下重量份的原料制成:
槐花汁水20~25份;芦荟块10~15份;槐花蜜10~15份;魔芋酶解粉1-3份;柠檬酸0.05-0.2份;水40-60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体。
进一步地,所述的芦荟块通过以下步骤制得:
将芦荟用清水洗净,去外皮,然后切成块状,放入沸水中加热8-10分钟后捞出,即得所述的芦荟块。
进一步地,所述的槐花汁水为将新鲜的槐花压榨取汁液,得槐花汁水。
本发明具有如下有益效果:
1.本发明是以天然无污染的槐花为生产饮料的主要原料,使所生产的饮料不但具有槐花本身所具有的一切功效,而且口感甜爽,尤其是具有浓郁的槐花清香气味,使饮用者饮用时在味觉、嗅觉上都得到极人的满足,并且有利于饮用者的身体健康,具有清热解毒、凉血润肺、降血压、预防中风的功效。
2.本发明提供的芦荟槐花饮料中,包括经β-葡聚糖酶处理后得到的魔芋酶解粉,能充分发挥魔芋的粘度和稳定性,改善芦荟槐花饮料中芦荟的悬浮效果,提高饮料的粘度,调节味觉、食觉及改善外观质量。
具体实施方式
以下实施例只用于说明本发明,并不用于现在本发明的保护范围。
实施例1
一种芦荟槐花饮料,其特征在于,由以下重量份的原料制成:
槐花汁水20份;芦荟块15份;槐花蜜10份;魔芋酶解粉3份;柠檬酸0.05份;水60份。
其中,魔芋酶解粉通过以下步骤制得:将魔芋精粉分散在去离子水中,加热至50℃,加入β-葡聚糖酶,搅拌均匀后保存50℃下60min,然后进行冻干、研磨成300目的颗粒,即得所述的魔芋酶解粉。
所述的芦荟块通过以下步骤制得:将芦荟用清水洗净,去外皮,然后切成块状,放入沸水中加热8-10分钟后捞出,即得所述的芦荟块。
所述的槐花汁水为将新鲜的槐花压榨取汁液,得槐花汁水。
实施例2
一种芦荟槐花饮料,其特征在于,由以下重量份的原料制成:
槐花汁水25份;芦荟块15份;槐花蜜15份;魔芋酶解粉3份;柠檬酸0.05份;水40份。
其中,魔芋酶解粉通过以下步骤制得:将魔芋精粉分散在去离子水中,加热至60℃,加入β-葡聚糖酶,搅拌均匀后保存60℃下30min,然后进行冻干、研磨成300目的颗粒,即得所述的魔芋酶解粉。
所述的芦荟块通过以下步骤制得:将芦荟用清水洗净,去外皮,然后切成块状,放入沸水中加热8-10分钟后捞出,即得所述的芦荟块。
所述的槐花汁水为将新鲜的槐花压榨取汁液,得槐花汁水。
实施例3
一种芦荟槐花饮料,其特征在于,由以下重量份的原料制成:
槐花汁水25份;芦荟块10份;槐花蜜12份;魔芋酶解粉2份;柠檬酸0.08份;水55份。
其中,魔芋酶解粉通过以下步骤制得:将魔芋精粉分散在去离子水中,加热至55℃,加入β-葡聚糖酶,搅拌均匀后保存55℃下35min,然后进行冻干、研磨成300目的颗粒,即得所述的魔芋酶解粉。
所述的芦荟块通过以下步骤制得:将芦荟用清水洗净,去外皮,然后切成块状,放入沸水中加热8-10分钟后捞出,即得所述的芦荟块。
所述的槐花汁水为将新鲜的槐花压榨取汁液,得槐花汁水。
Claims (3)
1.一种芦荟槐花饮料,其特征在于,由以下重量份的原料制成:
槐花汁水20~25份;芦荟块10~15份;槐花蜜10~15份;魔芋酶解粉1-3份;柠檬酸0.05-0.2份;水40-60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体。
2.根据权利要求1所述的芦荟槐花饮料,其特征在于,所述的芦荟块通过以下步骤制得:
将芦荟用清水洗净,去外皮,然后切成块状,放入沸水中加热8-10分钟后捞出,即得所述的芦荟块。
3.根据权利要求1所述的芦荟槐花饮料,其特征在于,所述的槐花汁水为将新鲜的槐花压榨取汁液,得槐花汁水。
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CN108185252A (zh) * | 2018-02-09 | 2018-06-22 | 李冠楠 | 一种冬虫夏草饮料及其制备方法和用途 |
CN109430648B (zh) * | 2018-11-21 | 2022-07-05 | 江南大学 | 一种槐米浊汁饮料及其制备方法 |
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CN103120343A (zh) * | 2013-02-28 | 2013-05-29 | 张达燕 | 刺槐花饮料及其制作方法 |
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