CN104248010A - 一种陈皮山楂醋饮料及其制作方法 - Google Patents
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- 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
本发明公开了一种陈皮山楂醋饮料及其制作方法,该配方按重量份数比包括以下原料:水80~95份,食用醋酸或原醋1~6份,白砂糖3~10份,陈皮原汁1~10份,山楂原汁3~10份,食品添加剂0~0.15份。制作方法是,首先将白砂糖、食品添加剂加水溶解成甜味剂混合液,将甜味剂混合液、食用醋酸或原醋、陈皮原汁、山楂原汁混合均匀,加入水填充至最终量,混合均匀,过滤,然后105℃热压灭菌30分钟,灌装、包装即为成品。将陈皮、山楂和醋作为主要原料,生产工艺简单,原料易得,通过陈皮、山楂和醋配合,具有理气健脾,燥湿化痰、开胃消食、化滞消积、活血散瘀、化痰行气、降血脂、降血压、强心和抗心律不齐等功效。
Description
技术领域
本发明涉及一种醋饮料及其制作方法。
背景技术
陈皮又称新会皮,是水果柑橘的果皮经干燥处理后而制成的干性果皮,在保持干燥的条件下,可长久放置储藏,是广东三宝之一,素有“千年人参,百年陈皮”之说,具有理气健脾,燥湿化痰的效果,其性味苦、辛、温,别有一番风味,由于陈皮是柑橘的果皮制成,在人们的观念中常常处于被忽视的地位,现今的食品中应用到陈皮的较少。
山楂含丰富的糖类、蛋白质、脂肪、维生素C、胡萝卜素、淀粉、苹果酸、枸橼酸、钙和铁等物质,具有降血脂、血压、强心和抗心律不齐等作用。山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,山楂提取物对癌细胞体内生长、增殖和浸润转移均有一定的抑制作用。在中医理论中,山楂具有开胃消食、化滞消积、活血散瘀、化痰行气的功效。
另外,山楂含有大量的有机酸、果酸、山楂酸和枸橼酸,与醋搭配可以起到很好的增益、加强的作用。
发明内容
为了弥补陈皮食品品种较少的不足,本发明提供一种陈皮山楂醋饮料及其制作方法。
本发明解决其技术问题所采用的技术方案是:
一种陈皮山楂醋饮料,该配方按重量份数比包括以下原料:水80~95份,食用醋酸或原醋1~6份,白砂糖3~10份,陈皮原汁1~10份,山楂原汁3~10份,食品添加剂0~0.15份。
进一步,所述的食品添加剂为蜂蜜、甜蜜素、安赛蜜、阿巴斯甜、山梨酸钾、柠檬酸、柠檬酸钠、果葡糖浆、乙基麦芽酚、苹果酸中的一种或几种。
进一步,饮料的PH值为2.5~5。
进一步,所述陈皮原汁的糖度为1~8度,所述山楂原汁的糖度为2~12度。
为了增加口感,加重陈皮味道,该配方按重量份数比还包括陈皮粉1~3份。
为了增加饮料风味,提升口感,该配方按重量份数比还包括陈皮1~3份。
一种陈皮山楂醋饮料的制作方法,首先将白砂糖、食品添加剂加水溶解成甜味剂混合液,将甜味剂混合液、食用醋酸或原醋、陈皮原汁、山楂原汁混合均匀,加入水填充至最终量,混合均匀,过滤,然后105℃热压灭菌30分钟,灌装、包装即为成品。
进一步,混合均匀并过滤以后,往混合液中加入陈皮粉。
进一步,混合均匀并过滤以后,往混合液中加入切成条状的陈皮。
本发明的有益效果是:将陈皮、山楂和醋作为主要原料,生产工艺简单,原料易得,通过陈皮、山楂和醋配合,具有理气健脾,燥湿化痰、开胃消食、化滞消积、活血散瘀、化痰行气、降血脂、降血压、强心和抗心律不齐等功效。
具体实施方式
本发明的一种陈皮山楂醋饮料,该配方按重量份数比包括以下原料:水80~95份,食用醋酸或原醋1~6份,白砂糖3~10份,陈皮原汁1~10份,山楂原汁3~10份,食品添加剂0~0.15份。
进一步,所述的食品添加剂为蜂蜜、甜蜜素、安赛蜜、阿巴斯甜、山梨酸钾、柠檬酸、柠檬酸钠、果葡糖浆、乙基麦芽酚、苹果酸中的一种或几种。
进一步,饮料的PH值为2.5~5。
进一步,所述陈皮原汁的糖度为1~8度,所述山楂原汁的糖度为2~12度。
为了增加口感,加重陈皮味道,该配方按重量份数比还包括陈皮粉1~3份。
为了增加饮料风味,提升口感,该配方按重量份数比还包括陈皮1~3份。
实施例1:水80份,食用醋酸6份,白砂糖3份,陈皮原汁10份,山楂原汁10份,食品添加剂0份。饮料的PH值为2.5。所述陈皮原汁的糖度为8度,山楂原汁的糖度为2度。为了增加口感,加重陈皮味道,该配方按重量份数比还包括陈皮粉3份。为了增加饮料风味,提升口感,该配方按重量份数比还包括切成条状的陈皮3份。实施例1中未添加食品添加剂,陈皮味道更浓厚,山楂味道相对淡一点,适合喜欢陈皮味道的人士品尝。
实施例2:水95份,原醋1份,白砂糖10份,陈皮原汁1份,山楂原汁3份,食品添加剂0.15份,食品添加剂包括蜂蜜、安赛蜜、山梨酸钾、柠檬酸、柠檬酸钠和果葡糖浆,饮料的PH值为5。所述陈皮原汁的糖度为1度,山楂原汁的糖度为12度。该配方按重量份数比还包括陈皮粉1份,切成条状的陈皮1份。实施例2中陈皮味道更淡,山楂味道更浓一点,适合喜欢山楂味道的人士品尝。
一种陈皮山楂醋饮料的制作方法,首先将白砂糖、食品添加剂加水溶解成甜味剂混合液,将甜味剂混合液、食用醋酸或原醋、陈皮原汁、山楂原汁混合均匀,加入水填充至最终量,混合均匀,过滤,往混合液中加入陈皮粉和切成条状的陈皮,然后105℃热压灭菌30分钟,灌装、包装即为成品。
陈皮原汁采用新会柑,挑选新鲜、健康的个体,将新会柑进行脱皮处理后,将新会柑皮晒干,然后用高温蒸煮40~100分钟,提取糖度达到1~8度的浓汁。
山楂原汁采用新鲜的山楂果实,经过挑选、清洗、切片和晒干处理后,放在阴凉处保管一段时间,然后将晒干的山楂片放入水中煮30~120分钟提取原汁,提取糖度为2~12度,然后经过过滤、高温杀菌,在温度80~100度进行灌装,然后冷却即为山楂原汁成品。
当然,本发明除了上述实施方式之外,还可以有其它结构上的变形,这些等同技术方案也应当在其保护范围之内。
Claims (9)
1.一种陈皮山楂醋饮料,其特征在于,该配方按重量份数比包括以下原料:水80~95份,食用醋酸或原醋1~6份,白砂糖3~10份,陈皮原汁1~10份,山楂原汁3~10份,食品添加剂0~0.15份。
2.根据权利要求1所述的一种陈皮山楂醋饮料,其特征在于,所述的食品添加剂为蜂蜜、甜蜜素、安赛蜜、阿巴斯甜、山梨酸钾、柠檬酸、柠檬酸钠、果葡糖浆、乙基麦芽酚、苹果酸中的一种或几种。
3.根据权利要求1所述的一种陈皮山楂醋饮料,其特征在于,饮料的PH值为2.5~5。
4.根据权利要求1所述的一种陈皮山楂醋饮料,其特征在于,所述陈皮原汁的糖度为1~8度,所述山楂原汁的糖度为2~12度。
5.根据权利要求1所述的一种陈皮山楂醋饮料,其特征在于,该配方按重量份数比还包括陈皮粉1~3份。
6.根据权利要求1所述的一种陈皮山楂醋饮料,其特征在于,该配方按重量份数比还包括陈皮1~3份。
7.如权利要求1-6中任意一项所述的一种陈皮山楂醋饮料的制作方法,其特征在于,首先将白砂糖、食品添加剂加水溶解成甜味剂混合液,将甜味剂混合液、食用醋酸或原醋、陈皮原汁、山楂原汁混合均匀,加入水填充至最终量,混合均匀,过滤,然后105℃热压灭菌30分钟,灌装、包装即为成品。
8.根据权利要求7所述的一种陈皮山楂醋饮料的制作方法,其特征在于,混合均匀并过滤以后,往混合液中加入陈皮粉。
9.根据权利要求7所述的一种陈皮山楂醋饮料的制作方法,其特征在于,混合均匀并过滤以后,往混合液中加入切成条状的陈皮。
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