CN104187949A - 减肥降压复合蔬菜汁及制备方法 - Google Patents
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Abstract
一种减肥降压复合蔬菜汁及制备方法,是由是由冬瓜汁、芹菜汁、南瓜汁和辅料制成的,其特征在于,冬瓜汁、芹菜汁和南瓜汁的质量比例为6%∶15%∶10%;所述辅料及质量比分别是:白砂糖为总质量的8%;羧甲基纤维素钠为总质量的0.1%;精盐为总质量0.2%。本发明的感官指标:呈淡绿色,均匀一致,具有冬瓜、芹菜、南瓜特有的浓郁香味,口感清爽,无异味,汁液均匀浑浊,久置后允许有少量沉淀。理化指标:可溶性固形物≥12%;总糖11%-12%。
Description
技术领域
本发明涉及天然复合蔬菜汁领域,具体涉及减肥降压复合蔬菜汁及制备方法。
背景技术
复合蔬菜汁有重要的营养价值,对维护人体健康有着重要的意义。冬瓜又名枕瓜、白瓜,性平、微寒,有利水、清爽、消热、解毒的效用,冬瓜对高血压、肥胖者大有裨益,具有降压、利尿、消肿的作用。芹菜性凉,味甘、苦,含有降压作用的芹菜碱,因其有强烈的芳香味,很受人们的欢迎。南瓜性温,味甘,能有效地防治糖尿病、高血压及肝脏、肾脏的一些病变,除糖类和胡萝卜素的含量较高外,纤维素含量也较多,营养极为丰富,是一种具有特殊保健功能的食物,长期食用,既可增强人体免疫力,又对预防高血压、糖尿病、冠心病、动脉粥样硬化有明显益处。利用具有保健作用的冬瓜、芹菜、南瓜、姜,可制出香气纯正、降压降脂的香辛味复合蔬菜汁饮料。
发明内容
本发明的目的在于提供一种减肥降压制成的复合蔬菜汁,及该蔬菜汁的制备方法,以克服现有技术中存在的不足。
本发明采用了这样的技术方案:
本发明选取冬瓜、芹菜、南瓜分别制成蔬菜汁,添加辅料,其制备方法为:1)、混合调配;2)、均质;3)脱气;4)杀菌、冷却。
具体为:所述减肥降压复合蔬菜汁,是由甜冬瓜汁、芹菜汁、南瓜汁和辅料制成的,其特征在于,冬瓜汁、芹菜汁和南瓜汁的质量比例为6%∶15%∶10%。
所述辅料及质量比分别是:白砂糖为总质量的8%;羧甲基纤维素钠为总质量的0.1%;精盐为总质量0.2%。
冬瓜汁的制备方法是:
1)选料及清洗:选用新鲜、肉质紧密肥厚、成熟度较高的冬瓜为原料,将表面泥沙清洗干净,用力削去外皮,挖除瓜瓤和籽,切成均匀的块状;
2)烫煮:将块状的冬瓜倒入沸水中烫煮5分钟左右,至冬瓜透明为止,取出,用冷水冲洗1-2次;
3)榨汁:将烫煮的瓜块放入螺旋榨汁机中进行榨汁,然后澄清过滤。
芹菜汁的制备方法是:
1)挑选、去根:选择茎长、粗大、色青白、成熟的新鲜芹菜,切去菜根,用清水反复清洗干净,控干水分;
2)护色:将洗净的芹菜放入0.15摩尔/升的碳酸钾水溶液中浸渍15分钟,然后进行水洗,接着用100℃0.01摩尔/升的氢氧化钠水溶液处理3分钟,最后投入冷水中进行护色;
3)榨汁、过滤:将经护色处理的芹菜切成6-8厘米长的节放入榨汁机中压榨得粗芹菜汁,然后过80目纱布,得芹菜澄清汁,备用。
南瓜汁的制备方法是:
1)挑选:选成熟而不过熟、无腐烂、无坏斑的南瓜作原料;
2)清洗、去皮:将南瓜清洗干净,削去外皮,挖除瓜瓤,切成均匀的快;
3)热蒸、打浆:放入锅内蒸20分钟左右,使物料全部蒸熟,然后放入筛孔直径为0.5毫米的打浆机中进行打浆,然后用80目筛过滤得南瓜汁,备用。
所述复合蔬菜汁的方法为下述步骤:
1)按照比例称冬瓜汁、芹菜汁、南瓜汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气:均质后的复合蔬菜汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。
本发明的感官指标:
呈淡绿色,均匀一致,具有冬瓜、芹菜、南瓜特有的浓郁香味,口感清爽,无异味,汁液均匀浑浊,久置后允许有少量沉淀。
理化指标:
可溶性固形物≥12%;总糖11%-12%。
具体实施方式
具体实施例:本发明选取冬瓜、芹菜和南瓜分别制成蔬菜汁,添加辅料,其制备方法为:1)、混合调配;2)、均质;3)脱气;4)杀菌、冷却。
具体为:所述减肥降压复合蔬菜汁,是由冬瓜汁、芹菜汁、南瓜汁和辅料制成的,其特征在于,冬瓜汁、芹菜汁和南瓜汁的质量比例为6%∶15%∶10%。
所述辅料及质量比分别是:白砂糖为总质量的8%;羧甲基纤维素钠为总质量的0.1%;精盐为总质量0.2%。
冬瓜汁的制备方法是:
1)选料及清洗:选用新鲜、肉质紧密肥厚、成熟度较高的冬瓜为原料,将表面泥沙清洗干净,用力削去外皮,挖除瓜瓤和籽,切成均匀的块状;
2)烫煮:将块状的冬瓜倒入沸水中烫煮5分钟左右,至冬瓜透明为止,取出,用冷水冲洗1-2次;
3)榨汁:将烫煮的瓜块放入螺旋榨汁机中进行榨汁,然后澄清过滤。
芹菜汁的制备方法是:
1)挑选、去根:选择茎长、粗大、色青白、成熟的新鲜芹菜,切去菜根,用清水反复清洗干净,控干水分;
2)护色:将洗净的芹菜放入0.15摩尔/升的碳酸钾水溶液中浸渍15分钟,然后进行水洗,接着用100℃0.01摩尔/升的氢氧化钠水溶液处理3分钟,最后投入冷水中进行护色;
3)榨汁、过滤:将经护色处理的芹菜切成6-8厘米长的节放入榨汁机中压榨得粗芹菜汁,然后过80目纱布,得芹菜澄清汁,备用。
南瓜汁的制备方法是:
1)挑选:选成熟而不过熟、无腐烂、无坏斑的南瓜作原料;
2)清洗、去皮:将南瓜清洗干净,削去外皮,挖除瓜瓤,切成均匀的快;
3)热蒸、打浆:放入锅内蒸20分钟左右,使物料全部蒸熟,然后放入筛孔直径为0.5毫米的打浆机中进行打浆,然后用80目筛过滤得南瓜汁,备用。
所述复合蔬菜汁的方法为下述步骤:
1)按照比例称冬瓜汁、芹菜汁、南瓜汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气:均质后的复合蔬菜汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。
本发明的感官指标:
呈淡绿色,均匀一致,具有冬瓜、芹菜、南瓜特有的浓郁香味,口感清爽,无异味,汁液均匀浑浊,久置后允许有少量沉淀。
理化指标:
可溶性固形物≥12%;总糖11%-12%。
Claims (5)
1.一种减肥降压复合蔬菜汁,是由是由冬瓜汁、芹菜汁、南瓜汁和辅料制成的,其特征在于,冬瓜汁、芹菜汁和南瓜汁的质量比例为6%∶15%∶10%;所述辅料及质量比分别是:白砂糖为总质量的8%;羧甲基纤维素钠为总质量的0.1%;精盐为总质量0.2%。
2.按照权利要求1所述的复合蔬菜汁,其特征在于,冬瓜汁的制备方法是:
1)选料及清洗:选用新鲜、肉质紧密肥厚、成熟度较高的冬瓜为原料,将表面泥沙清洗干净,用力削去外皮,挖除瓜瓤和籽,切成均匀的块状;
2)烫煮:将块状的冬瓜倒入沸水中烫煮5分钟左右,至冬瓜透明为止,取出,用冷水冲洗1-2次;
3)榨汁:将烫煮的瓜块放入螺旋榨汁机中进行榨汁,然后澄清过滤。
3.按照权利要求1所述的复合蔬菜汁,其特征在于,芹菜汁的制备方法是:
1)挑选、去根:选择茎长、粗大、色青白、成熟的新鲜芹菜,切去菜根,用清水反复清洗干净,控干水分;
2)护色:将洗净的芹菜放入0.15摩尔/升的碳酸钾水溶液中浸渍15分钟,然后进行水洗,接着用100℃0.01摩尔/升的氢氧化钠水溶液处理3分钟,最后投入冷水中进行护色;
3)榨汁、过滤:将经护色处理的芹菜切成6-8厘米长的节放入榨汁机中压榨得粗芹菜汁,然后过80目纱布,得芹菜澄清汁,备用。
4.按照权利要求1所述的复合蔬菜汁,其特征在于,南瓜汁的制备方法是:
1)挑选:选成熟而不过熟、无腐烂、无坏斑的南瓜作原料;
2)清洗、去皮:将南瓜清洗干净,削去外皮,挖除瓜瓤,切成均匀的快;
3)热蒸、打浆:放入锅内蒸20分钟左右,使物料全部蒸熟,然后放入筛孔直径为0.5毫米的打浆机中进行打浆,然后用80目筛过滤得南瓜汁,备用。
5.按照权利要求1所述的复合蔬菜汁,其特征在于,所述复合蔬菜汁的方法为下述步骤:
1)按照比例称冬瓜汁、芹菜汁、南瓜汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气:均质后的复合蔬菜汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。
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CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
CN106901114A (zh) * | 2017-03-15 | 2017-06-30 | 钱建荣 | 一种芹菜汁饮料及其制备方法 |
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CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
CN106901114A (zh) * | 2017-03-15 | 2017-06-30 | 钱建荣 | 一种芹菜汁饮料及其制备方法 |
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