CN104256786A - 一种荸荠纤维饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种荸荠纤维饮料的制作方法,属于饮料加工领域。其特征在于:采用荸荠选择与预处理→切块→调整配料→均质→脱气→杀菌→罐装→成品的加工工艺流程。有益效果:本发明产品呈乳白色带小果粒的汁液,原汁原味,清亮透明,营养丰富,具有荸荠清甜的风味;本品富含纤维,易被人体吸收,有很好的清理肠道功能,既清热生津,又补充营养,还可用于预防流脑及流感。食用方便,操作简单。
Description
技术领域
本发明涉及一种果汁的加工方法,尤其是涉及一种荸荠纤维饮料的制作方法。
背景技术
荸荠,是莎草科荸荠属一种。莎草科荸荠属浅水性宿根草本,以球茎作蔬菜食用。古称凫茈(凫茈),俗称马蹄,又称地栗,因它形如马蹄,又像栗子而得名。称它马蹄,仅指其外表;说它像栗子,不仅是形状,连性味、成分、功用都与栗子相似,又因它是在泥中结果,所以有地栗之称。地下茎为扁圆形,表面呈深褐色,肉白色,可食。
荸荠的作用:荸荠口感甜脆,营养丰富,含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙和碳水化合物。它的纤维是球状的,容易吸附杂物,有很好的清理肠道功能。在麻疹、流行性脑膜炎较容易发生的春季,荸荠是很好的防病食品。荸荠是寒性食物,有清热泻火的良好功效,既可清热生津,又可补充营养,最宜用于发烧病人。荸荠还含有一种抗病毒物质可抑制流脑,流感病毒,能用于预防流脑及流感的传播。
荸荠的芽眼和外皮里会寄生姜片虫,生吃会导致姜片虫进入肠道寄生,造成肠道溃疡,用于加工成荸荠纤维饮料可实现对荸荠原料的综合利用,食用安全,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决荸荠安全食用的问题,提供一种荸荠纤维饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种荸荠纤维饮料的制作方法,其特征在于:采用荸荠选择与预处理→切块→调整配料→均质→脱气→杀菌→罐装→成品的加工工艺流程,具体操作步骤为:
①荸荠选择与预处理:选用大小均匀、无腐烂、无畸形的新鲜荸荠作加工原料;将选好的荸荠在清水中浸泡30-35分钟,再用擦洗机洗去泥沙,漂洗干净;去皮时先用小刀削去荸荠两端,以削尽芽眼及根为度,再削去周边外皮,切削面要平整光滑;将削皮后的荸荠立即浸于清水中,以洗去残余皮屑及溶出部分淀粉,加0.08%乙酸溶液浸泡护色,防止褐变;
②切块:把果肉捞出,立即切成8~10mm的小方块,然后迅速放入苹果酸溶液中浸泡,加工过程中不得使用铁制、锡制易引起果肉变色的金属容器;
③调整配料:按每80 千克果肉加饮用水100千克、果糖25千克、乳酸2~4千克、维生素C 1~2千克的比例配制好,混合均匀,使果糖彻底溶解;
④均质:采用高压均质机,在85兆帕压力下对混合物料进行均质2~3次;
⑤脱气:采用真空脱气机,在100千帕真空度下,脱气30~40秒;
⑥杀菌:采用高温短时杀菌法,120℃保持3~5秒;
⑦罐装:采用无菌罐装,即为成品。
有益效果:本发明产品呈乳白色带小果粒的汁液,原汁原味,清亮透明,营养丰富,具有荸荠清甜的风味;本品富含纤维,易被人体吸收,有很好的清理肠道功能,既清热生津,又补充营养,还可用于预防流脑及流感。食用方便,操作简单。
具体实施方式
实施例1:
一种荸荠纤维饮料的制作方法,具体操作步骤为:
①荸荠选择与预处理:选用大小均匀、无腐烂、无畸形的新鲜荸荠作加工原料;将选好的荸荠在清水中浸泡30-35分钟,再用擦洗机洗去泥沙,漂洗干净;去皮时先用小刀削去荸荠两端,以削尽芽眼及根为度,再削去周边外皮,切削面要平整光滑;将削皮后的荸荠立即浸于清水中,以洗去残余皮屑及溶出部分淀粉,加0.2%苹果酸和0.3%柠檬酸混合溶液浸泡护色,防止褐变;
②切块:把果肉捞出,立即切成1厘米的小方块,然后迅速放入柠檬酸溶液中浸泡,加工过程中不得使用铁制、锡制这些易引起果肉变色的金属容器;
③调整配料:按每100 千克果肉加饮用水85千克、葡萄糖15千克、柠檬酸1千克、维生素C 0.5千克的比例配制好,混合均匀,使葡萄糖彻底溶解;
④均质:采用高压均质机,在75兆帕压力下对混合物料进行均质3~4次;
⑤脱气:采用真空脱气机,在100千帕真空度下,脱气30~40秒;
⑥杀菌:采用高温短时杀菌法,120℃保持3~5秒;
⑦罐装:采用无菌罐装,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种荸荠纤维饮料的制作方法,具体操作步骤为:
①荸荠选择与预处理:荸荠加工后的果肉,立即除去虫害、药斑、腐烂部分,然后用1%盐酸溶液清洗,再用清水进行冲,洗掉表面溶液,洗后浸泡于0.3%柠檬酸溶液中进行护色,防止果肉部分褐变;
②切块:把果肉捞出,立即切成1厘米的小方块,然后迅速放入柠檬酸溶液中浸泡,加工过程中不得使用铁制、锡制这些易引起果肉变色的金属容器;
③调整配料:按每100 千克果肉加饮用水85千克、葡萄糖15千克、柠檬酸1千克、维生素C 0.5千克的比例配制好,混合均匀,使葡萄糖彻底溶解;再加入少量的蜂蜜和冰糖,搅拌均匀;
④均质:采用高压均质机,在65兆帕压力下对混合物料进行均质3~4次;
⑤脱气:采用真空脱气机,在110千帕真空度下,脱气20~25秒;
⑥杀菌:采用高温短时杀菌法,130℃保持1~2秒;
⑦罐装:采用无菌罐装,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种荸荠纤维饮料的制作方法,其特征在于:采用荸荠选择与预处理→切块→调整配料→均质→脱气→杀菌→罐装→成品的加工工艺流程,具体操作步骤为:
①荸荠选择与预处理:选用大小均匀、无腐烂、无畸形的新鲜荸荠作加工原料;将选好的荸荠在清水中浸泡30-35分钟,再用擦洗机洗去泥沙,漂洗干净;去皮时先用小刀削去荸荠两端,以削尽芽眼及根为度,再削去周边外皮,切削面要平整光滑;将削皮后的荸荠立即浸于清水中,以洗去残余皮屑及溶出部分淀粉,加0.08%乙酸溶液浸泡护色,防止褐变;
②切块:把果肉捞出,立即切成8~10mm的小方块,然后迅速放入苹果酸溶液中浸泡,加工过程中不得使用铁制、锡制易引起果肉变色的金属容器;
③调整配料:按每80 千克果肉加饮用水100千克、果糖25千克、乳酸2~4千克、维生素C 1~2千克的比例配制好,混合均匀,使果糖彻底溶解;
④均质:采用高压均质机,在85兆帕压力下对混合物料进行均质2~3次;
⑤脱气:采用真空脱气机,在100千帕真空度下,脱气30~40秒;
⑥杀菌:采用高温短时杀菌法,120℃保持3~5秒;
⑦罐装:采用无菌罐装,即为成品。
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Cited By (4)
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CN105077455A (zh) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | 马蹄汁的制备工艺 |
CN105995264A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种冬瓜纤维饮料的制作方法 |
CN107173650A (zh) * | 2017-07-09 | 2017-09-19 | 宇琪 | 荸荠饮料的制备方法 |
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CN105995264A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种冬瓜纤维饮料的制作方法 |
CN107173650A (zh) * | 2017-07-09 | 2017-09-19 | 宇琪 | 荸荠饮料的制备方法 |
CN108703280A (zh) * | 2018-05-24 | 2018-10-26 | 道真仡佬族苗族自治县神洞综合开发有限公司 | 一种红籽饮料的制作方法 |
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