CN104187925A - 一种清甜爽口的酥瓜汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种清甜爽口的酥瓜汁及其制备方法,是由酥瓜、西葫芦、小麦芽、胡萝卜、百合、菜豆、万寿果、山药粉、覆盆子、刺梨汁、人心果、猕猴桃、蒲公英、杏肉、松子粉、鲜南瓜花、金樱子、白茶、郁李仁等原料组成。本发明有益效果为:本发明提供了一种酥瓜汁饮料,不仅保持了鲜瓜汁原有风味口感,色泽青翠,香甜可口,富含维C和叶绿素、多糖等天然酥瓜成分,而且又有利于加工、保存、运输,达到商品化生产程度。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种酥瓜汁及其制备方法。
背景技术
酥瓜,属于甜瓜中的一种,为安徽省淮南市的特产,因果实酥脆而得名,味甜、皮薄品质好,富含多种维生素。瓜呈羊角形,瓜皮白绿色,瓜肉绿色,瓜瓤桔红色,含汁液量大。含糖量高,嫩瓜无苦味,单瓜重1-2公斤,酥脆可口,清热解暑,是炎夏解暑之佳品。酥瓜果实富含营养,其味酥、脆、香、甜,富含人体每天所需摄取的热量、蛋白质、维生素、矿物质等营养,其果实中还含有大量维生素C和糖类。目前对酥瓜深加工产品开发甚少,基本以原料销售为主,不仅产值低、食用不便,而且不耐贮藏,保质期短,每年有大量的酥瓜由于霉变、腐烂等失去商品价值,造成极大浪费。为改变这一状况,必须开展对甜瓜的深加工研究及产品开发,实现产业化,形成生产、加工、销售一条龙的产业结构。
发明内容
本发明的目的是在于提供一种清甜爽口的酥瓜汁及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:清甜爽口的酥瓜汁由以下重量份的原料组成:酥瓜260-270、西葫芦32-34、小麦芽45-46、胡萝卜22-23、百合8-9、菜豆14-15、万寿果24-25、山药粉20-21、覆盆子12-13、刺梨汁5-6、人心果9-10、猕猴桃20-22、蒲公英14-15、杏肉7-8、松子粉11-12、鲜南瓜花17-18、金樱子2-3、白茶4-5、郁李仁1-2、营养添加剂7-8、水适量。
其中营养添加剂由以下重量份的原料组成:山核桃粉56-58、蔓越莓粉20-22、燕麦粉34-35、亚麻籽粉18-19、牛蒡粉14-15、海带粉7-8、辣椒叶4-5、当归叶2-3、黄连花1-2、罗汉果花5-6、人参叶2-3、褚实子1-2、水适量。
本发明的清甜爽口的酥瓜汁制备过程按以下步骤进行:
(1)选取新鲜、无变质的酥瓜、西葫芦、胡萝卜洗净后切小块,猕猴桃、人心果取果肉,与洗净后的万寿果、覆盆子、蒲公英、鲜南瓜花加适量水打浆成浆,静置备用;
(2)百合泡发,小麦芽、菜豆、洗净,与杏肉加适量水打磨成浆,加入山药粉混合均匀小火加热并不断搅拌,煮沸后再加热4-5分钟,冷却至室温后备用;
(3)金樱子、白茶、郁李仁煎煮2-3次,混合煎煮液继续小火浓缩30-40分钟,得中草药浓缩液;
(4)将上述3个步骤中制得的溶液及其他剩余成分混合均匀后经100-120目滤网过滤,然后进行均质处理;
(5)经均质处理后的混合果汁在真空度不低于0.07Mpa条件下进行脱气除氧处理;
(6)将经步骤(5)处理后的混合果汁通过灭菌设备进行瞬时灭菌处理,保持瓜汁风味,常温灌装密封储存。
另外,营养添加剂的制作方法为:将辣椒叶、当归叶、黄连花、罗汉果花、人参叶、褚实子加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明的有益效果:本发明提供了一种酥瓜汁饮料,不仅保持了鲜瓜汁原有风味口感,色泽青翠,香甜可口,富含维C和叶绿素、多糖等天然酥瓜成分,而且又有利于加工、保存、运输,达到商品化生产程度。
具体实施方式
清甜爽口的酥瓜汁,由以下重量份(千克)的原料组成:
酥瓜270、西葫芦32、小麦芽45、胡萝卜22、百合9、菜豆15、万寿果24、山药粉20、覆盆子13、刺梨汁5、人心果9、猕猴桃22、蒲公英15、杏肉8、松子粉12、鲜南瓜花17、金樱子2、白茶5、郁李仁1、营养添加剂8、水适量。
其中营养添加剂由以下重量份(千克)的原料组成:山核桃粉56、蔓越莓粉20、燕麦粉35、亚麻籽粉18、牛蒡粉15、海带粉8、辣椒叶5、当归叶2、黄连花1、罗汉果花6、人参叶2、褚实子1、水适量。
制备方法,包括如下步骤:
(1)选取新鲜、无变质的酥瓜、西葫芦、胡萝卜洗净后切小块,猕猴桃、人心果取果肉,与洗净后的万寿果、覆盆子、蒲公英、鲜南瓜花加适量水打浆成浆,静置备用;
(2)百合泡发,小麦芽、菜豆、洗净,与杏肉加适量水打磨成浆,加入山药粉混合均匀小火加热并不断搅拌,煮沸后再加热4分钟,冷却至室温后备用;
(3)金樱子、白茶、郁李仁煎煮3次,混合煎煮液继续小火浓缩30分钟,得中草药浓缩液;
(4)将上述3个步骤中制得的溶液及其他剩余成分混合均匀后经120目滤网过滤,然后进行均质处理;
(5)经均质处理后的混合果汁在真空度不低于0.07Mpa条件下进行脱气除氧处理;
(6)将经步骤(5)处理后的混合果汁通过灭菌设备进行瞬时灭菌处理,保持瓜汁风味,常温灌装密封储存。
另外,营养添加剂的制作方法为:将辣椒叶、当归叶、黄连花、罗汉果花、人参叶、褚实子加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种清甜爽口的酥瓜汁,其特征在于,由以下重量份的原料组成:酥瓜260-270、西葫芦32-34、小麦芽45-46、胡萝卜22-23、百合8-9、菜豆14-15、万寿果24-25、山药粉20-21、覆盆子12-13、刺梨汁5-6、人心果9-10、猕猴桃20-22、蒲公英14-15、杏肉7-8、松子粉11-12、鲜南瓜花17-18、金樱子2-3、白茶4-5、郁李仁1-2、营养添加剂7-8、水适量;其中营养添加剂由下列重量份的原料组成:山核桃粉56-58、蔓越莓粉20-22、燕麦粉34-35、亚麻籽粉18-19、牛蒡粉14-15、海带粉7-8、辣椒叶4-5、当归叶2-3、黄连花1-2、罗汉果花5-6、人参叶2-3、褚实子1-2、水适量;制备方法为:将辣椒叶、当归叶、黄连花、罗汉果花、人参叶、褚实子加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
2.根据权利要求l所述的清甜爽口的酥瓜汁的制备方法,其特征在于:包括如下步骤:
(1)选取新鲜、无变质的酥瓜、西葫芦、胡萝卜洗净后切小块,猕猴桃、人心果取果肉,与洗净后的万寿果、覆盆子、蒲公英、鲜南瓜花加适量水打浆成浆,静置备用;
(2)百合泡发,小麦芽、菜豆、洗净,与杏肉加适量水打磨成浆,加入山药粉混合均匀小火加热并不断搅拌,煮沸后再加热4-5分钟,冷却至室温后备用;
(3)金樱子、白茶、郁李仁煎煮2-3次,混合煎煮液继续小火浓缩30-40分钟,得中草药浓缩液;
(4)将上述3个步骤中制得的溶液及其他剩余成分混合均匀后经100-120目滤网过滤,然后进行均质处理;
(5)经均质处理后的混合果汁在真空度不低于0.07Mpa条件下进行脱气除氧处理;
(6)将经步骤(5)处理后的混合果汁通过灭菌设备进行瞬时灭菌处理,保持瓜汁风味;常温灌装密封储存。
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