CN104207252B - 一种橄榄饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种橄榄饮料及其制备方法,以新鲜橄榄、蜜汁、陈皮、果汁为原料,经低盐脱涩、去核、蜜渍、调味后制得所述橄榄饮料。本发明原料天然,制备方法简单、可操作性强,适合大规模生产;且配方不加入任何添加剂,制得的橄榄饮料口感酸甜、回味干爽,饮用后具有生津止渴、止咳化痰、润喉开胃、理气健脾的功效,配方中加入雪梨汁或甘蔗汁还可醒酒提神,是一款具有多种保健功能的极佳饮品。
Description
技术领域
本发明属于食品饮料加工领域,具体涉及一种橄榄饮料及其制备方法。
背景技术
橄榄原产我国,是南方特有的亚热带常绿果树,福建省是我国橄榄分布最多的省份,其果实呈青绿色,又名青果。青橄榄可鲜食,初吃时味涩、带苦,久嚼后香甜可口、余味无穷,果肉内含有丰富的营养成分,如蛋白质、粗纤维、胡萝卜素、核黄素、钙、磷、铁等矿物质及多种维生素、鞣酸等,其所含的钙、钾含量特别丰富,维生素C含量也很高,具有消肿利咽、生津解毒的功效,主要用于咽喉肿痛、烦渴、食物中毒等症。
传统蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后会剩余大量的蜜汁,这些蜜汁由于含糖量降低、含水量上升,不能再重复用于果品的蜜渍,但其仍还有较多的果糖、葡萄糖等营养成分;同时,浸泡果品后的蜜汁由于含有部分果汁,能使其营养更加丰富,功效提升,如梅、李口感酸甜、生津开胃,且梅子可敛肺止咳、静心除烦,李果可清肝涤热、养颜润肤,这使得梅、李蜜饯加工后剩余的蜜汁不仅促进消化的功效增强外,还有一定止咳润肺、清心宁神的功效,因此,将加工后的蜜汁直接废弃是十分浪费的。
发明内容
本发明的目的在于提供一种橄榄饮料及其制备方法,是以新鲜橄榄、蜜汁、陈皮、果汁为原料,制得的橄榄饮料口感酸甜、回味干爽,饮用后具有生津止渴、止咳化痰、润喉开胃、理气健脾的功效,且无任何添加剂,是一款绿色保健饮料。
为实现上述目的,本发明采用如下技术方案:
一种橄榄饮料,其原料按重量份计,包括新鲜橄榄20-30份,蜜汁15-25份,陈皮8-10份,果汁6-10份;所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
所述果汁为柠檬汁与雪梨汁或甘蔗汁按重量比2:0~2混合而成。
所述橄榄饮料的制备方法包括如下步骤:
1)低盐脱涩:将新鲜橄榄果实用水洗净,用2wt%-3wt%的盐水浸泡10-12h后捞出,倒入揉捻机中轻揉30-40min,使果肉与果核松动;
2)去核:将脱涩后的橄榄取出,去除果核,用水冲洗2-3遍后沥干、切碎;
3)蜜渍:将步骤2)得到的橄榄果肉加入陈皮、部分蜜汁,加压浸泡5-10天,过滤;
4)调味:将步骤3)所得滤液加余下蜜汁、果汁进行调味后,经灭菌、灌装制得成品。
橄榄性平,味甘、酸、微涩,入肺、胃经。橄榄中含有大量鞣酸、挥发油等,具有滋润咽喉、抗炎消肿的功效;其味道甘酸,含有大量水分及多种营养物质,能有效补充人体体液及营养成分,具有生津止渴的功效;此外,橄榄含有的大量碳水化合物、维生素及微量元素等,能帮助解除酒毒、安神定志。
蜂蜜中的果糖和葡萄糖易被人体吸收,是一种营养丰富的食品。不同来源的蜂蜜具有不同功效,如枇杷蜜润肺止咳,桂花蜜润肠通便,龙眼蜜补脑益智,枣花蜜健脾安神,菊花蜜清咽润喉,玫瑰蜜美容养颜,能满足不同的消费需求。同时,蜂蜜对心脏病、高血压、胃病和便秘等都有良好的辅助疗效。将蜂蜜进行炼制可杀灭微生物,破坏酶活性、除去部分水份,且炼熟后的蜂蜜能与药物起协同作用,提高药物的滋补功效,增强润肺止咳、补脾益气、缓和药性、解毒、矫味等作用。
陈皮性温、味辛、苦,入脾、肺经,具有理气健脾、燥湿化痰的功效,主治胸脘胀满、食少吐泻、咳嗽痰多等症。陈皮健脾益胃的功效较强,
柠檬汁酸味极浓,且其含有糖类、维生素C、烟酸、钙、磷、铁等营养成分,具有止咳化痰、生津健脾、美白护肤等功效,是一种上等的调味品。其富含的维生素C不但能够预防癌症、降低胆固醇、消除疲劳、增强免疫力、延缓衰老,还能预防糖尿病、高血压、感冒等症。此外,柠檬汁中含有丰富的烟酸和有机酸,还有很强的杀菌作用。
雪梨味甘、性寒,具有润肺清燥、化痰止咳、养血生肌的作用,还有降低血压、养阴清热的效果。甘蔗味甘、性寒,归肺、胃经,具有清热生津、补肺益胃的功效,可治疗因热病引起的心烦口渴、咳嗽气喘。将雪梨和甘蔗榨汁饮用,还可达到快速醒酒的效果。
本发明的显著效果在于:
(1)本发明将新鲜橄榄用低浓度的盐水浸泡后,直接倒入揉捻机进行揉捻,不仅可使果肉与果核松动,易于去核,也可使揉捻过程中,残留的盐水深入果肉中,达到去涩的目的。同时,揉捻应采用轻揉,防止橄榄果肉中的汁水流失。
(2)由于橄榄中含有较多鞣酸,多食对胃有一定的刺激,因此,本发明配方中加入陈皮,利用陈皮温胃健脾的功效,缓解鞣酸等对胃的刺激,起到开胃、促消化的功效。此外,由于陈皮所含的挥发油成分也具有抑菌功效,可与柠檬汁共同起到防腐的作用。
(3)雪梨汁、甘蔗汁除润肺止咳外,还具有醒酒的功效,将本发明橄榄饮料与雪梨汁或甘蔗汁调配,结合橄榄解除酒毒、安神定志,陈皮补脾益胃的作用,可制得具有润喉、醒酒功效的复方保健饮品,有效改善饮酒后头晕、口干、全身发热、胃肠不适的症状。
(4)本发明原料天然,制备方法简单、可操作性强,适合大规模生产;且配方不加入任何添加剂,制得的橄榄饮料口感酸甜、回味干爽,饮用后具有生津止渴、止咳化痰、润喉开胃、理气健脾的功效,配方中加入雪梨汁或甘蔗汁还可醒酒提神,是一款具有多种保健功能的极佳饮品。
具体实施方式
实施例一
一种橄榄饮料,其制备方法包括如下步骤:
1)低盐脱涩:将2kg新鲜橄榄果实用水洗净,用2wt%的盐水浸泡10h后捞出,倒入揉捻机中轻揉30min,使果肉与果核松动;
2)去核:将脱涩后的橄榄取出,去除果核,用水冲洗2遍后沥干、切碎;
3)蜜渍:将步骤2)得到的橄榄果肉加入0.8kg陈皮、1.kg蜜汁,加压浸泡5天,过滤;
4)调味:将步骤3)所得滤液加0.5kg蜜汁、0.6kg柠檬汁进行调味后,经灭菌、灌装制得成品。
所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
所得橄榄饮料口感酸甜、回味干爽,饮用后具有生津止渴、止咳化痰、润喉开胃、理气健脾的功效。
实施例二
一种橄榄饮料,其制备方法包括如下步骤:
1)低盐脱涩:将2.5kg新鲜橄榄果实用水洗净,用2的盐水浸泡11h后捞出,倒入揉捻机中轻揉35min,使果肉与果核松动;
2)去核:将脱涩后的橄榄取出,去除果核,用水冲洗3遍后沥干、切碎;
3)蜜渍:将步骤2)得到的橄榄果肉加入0.9kg陈皮、1.4kg蜜汁,加压浸泡8天,过滤;
4)调味:将柠檬汁与雪梨汁按重量比1:1混合制得果汁;将步骤3)所得滤液加0.6kg蜜汁、0.8kg果汁进行调味后,经灭菌、灌装制得成品。
所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
所得橄榄饮料口感酸甜、回味干爽,饮用后具有生津止渴、止咳化痰、润喉开胃、理气健脾的功效,配方中加入雪梨汁还可醒酒提神,适合于酒后出现口干、全身发热、胃肠不适时饮用。
实施例三
一种橄榄饮料,其制备方法包括如下步骤:
1)低盐脱涩:将3kg新鲜橄榄果实用水洗净,用3wt%的盐水浸泡12h后捞出,倒入揉捻机中轻揉40min,使果肉与果核松动;
2)去核:将脱涩后的橄榄取出,去除果核,用水冲洗3遍后沥干、切碎;
3)蜜渍:将步骤2)得到的橄榄果肉加入1kg陈皮、1.8kg蜜汁,加压浸泡10天,过滤;
4)调味:将柠檬汁与甘蔗汁按重量比2:1混合制得果汁;将步骤3)所得滤液加0.7kg蜜汁、1.0kg果汁进行调味后,经灭菌、灌装制得成品。
所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
所得橄榄饮料口感酸甜、回味干爽,饮用后具有生津止渴、止咳化痰、润喉开胃、理气健脾的功效,配方中加入甘蔗汁还可醒酒提神,适合于酒后出现头晕、口干、胃肠不适时饮用。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (2)
1.一种橄榄饮料的制备方法,其特征在于:包括如下步骤:
1)低盐脱涩:将新鲜橄榄果实用水洗净,用2wt%-3wt%的盐水浸泡10-12h后捞出,倒入揉捻机中轻揉30-40min,使果肉与果核松动;
2)去核:将脱涩后的橄榄取出,去除果核,用水冲洗2-3遍后沥干、切碎;
3)蜜渍:将步骤2)得到的橄榄果肉加入陈皮、部分蜜汁,加压浸泡5-10天,过滤;
4)调味:将步骤3)所得滤液加余下蜜汁、果汁进行调味后,经灭菌、灌装制得成品;
所用原料按重量份计包括,新鲜橄榄20-30份,蜜汁15-25份,陈皮8-10份,果汁6-10份;所述蜜汁为蜜饯加工过程中,采用蜂蜜或炼蜜对果品进行煮制或浸泡后剩余的蜜液。
2.根据权利要求1所述橄榄饮料的制备方法,其特征在于:所述果汁是将柠檬汁与雪梨汁、或将柠檬汁与甘蔗汁按重量比2:0~2混合而成。
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CN108617898A (zh) * | 2018-04-27 | 2018-10-09 | 杨鸣杰 | 一种青橄榄饮料 |
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