CN104336699A - 一种红树莓果汁饮料及其制备工艺 - Google Patents
一种红树莓果汁饮料及其制备工艺 Download PDFInfo
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- 244000235659 Rubus idaeus Species 0.000 title claims abstract description 31
- 235000015810 grayleaf red raspberry Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
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- 235000011034 Rubus glaucus Nutrition 0.000 claims description 18
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
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- 235000015165 citric acid Nutrition 0.000 claims description 2
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- 230000000694 effects Effects 0.000 abstract description 5
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
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- 230000007774 longterm Effects 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract 4
- 235000010493 xanthan gum Nutrition 0.000 abstract 4
- 239000000230 xanthan gum Substances 0.000 abstract 4
- 238000009924 canning Methods 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
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- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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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
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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
- A23L2/52—Adding ingredients
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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
- 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
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Abstract
本发明公开了一种红树莓果汁饮料及其制备工艺，其特征是，计量按百分比计，红树莓20-30％，蜂蜜5-10％，柠檬酸0.08-0.2％，黄原胶0.3-0.8％，其余为纯净水；其制备工艺，将采集到的新鲜红树莓果，用打浆机打浆后，装罐放进冷库，在零下18℃度的温度进行储存，冷藏备用；用时，用蒸汽夹层将冷冻的红树莓果浆加热到85℃，待其冷却到45℃时，按比例加入蜂蜜和柠檬酸进行充分搅拌；用黄原胶时，需提前用纯净凉水浸泡24小时后，用胶体磨将黄原胶打成均匀胶体，加入定溶，即可；将以上加工调制好的果汁溶液，经均质机均质到另一个调配罐，进行灭菌、装瓶，二次灭菌、贴标签，即为成品。该红树莓果汁饮料长期饮用，可对人体的各方面都起着一定的保健作用。
Description
技术领域：本发明涉及一种果汁饮料的配方和加工生产方法，具体地说是一种红树莓果汁饮料及其制备工艺。
背景技术：目前，市场上所销售的果汁饮料尽管种类繁多，而且品尝起来这些果汁饮料口味各具特色，但在这些果汁饮料中，既含一定营养成分、又具有预防疾病和强身健体的果汁饮料，却为数不多，其中多数果汁饮料，对人来说还都只能是起到一个止渴的作用，另外，还有就是这些果汁饮料，在生产加工过程中，由于果汁的原浆液体没有经过均质机均质，故，生产出果汁饮料的颜色，一般都是带颜色的透明体或在果汁饮料当中只加些果粒。
发明内容：本发明的目的是配制出一种采用以红树莓为主要原料，配以其它常规辅料，长期饮用，能有效保护心脏，防止高血压、血管壁粥样硬化、脑血管硬化破裂等心脑血管疾病的红树莓果汁饮料及其制备工艺。其技术内容是，一种红树莓果汁饮料及其制备工艺，由红树莓、蜂蜜、柠檬酸、黄原胶和纯净水配制而成，其特征是，计量按百分比计，红树莓20-30％，蜂蜜5-10％，柠檬酸0.08-0.2％，黄原胶0.3-0.8％，其余为纯净水；其制备工艺，将采集到的新鲜红树莓果，用打浆机打浆后，装罐放进冷库，在零下18℃的温度进行储存，冷藏备用；用时，用蒸汽夹层将冷冻的红树莓果浆加热到85℃，待其冷却到45℃时，按比例加入蜂蜜和柠檬酸进行充分搅拌；用黄原胶时，需提前用纯净凉水浸泡24小时后，再用胶体磨将黄原胶打成均匀胶体，加入定溶，即可；将以上加工调制好的果汁溶液，经均质机均质到另一个调配罐，灭菌、装瓶，二次灭菌、贴标签，即为成品。红树莓，果实性味微甘、酸、温，具有涩精益肾助阳明目、醒酒止渴、化痰解毒之功效，主治肾虚、遗精、醉酒、丹毒等症。叶性微苦，具有清热利咽、解毒、消肿、敛疮等作用，主治咽喉肿痛、多发性脓肿、乳腺炎等症。另外，红树莓中的维生素E含量也居各类水果之首。天然超氧化物歧化酶和维生素E是极好的人体清道夫，能够消除人体产生的大量有害代谢物质，提高人体免疫力，从根本上改善人体的内在环境，达到美容、养颜、延年益寿的目的。长期食用红树莓，能有效保护心脏，防止高血压、血管壁粥样硬化、脑血管硬化破裂等心脑血管疾病。本发明和现有技术比先进之处在于，该红树莓果汁饮料，其功能高于同类果汁饮品，特别是在饮料中加了红树莓原汁并经均质机均质后，长期饮用，可对人体的各方面都起着一定的保健作用，从而克服了现有没有经过均质机均质过的果汁饮料，所含营养成份和功能单一的不足之处。具体实施方式：其制备工艺，将采集到的新鲜红树莓果，用打浆机把新鲜红树莓果打浆后，装罐放进冷库零下18℃冷藏备用；用时，用蒸汽夹层将冷冻的红树莓果浆加热到85℃，待其冷却到45℃时，按比例加入蜂蜜和柠檬酸进行充分搅拌；用黄原胶时，需提前24小时用纯净凉水浸泡后，再用胶体磨将黄原胶打成均匀胶体，加入定溶，即可；将以上加工调制好的果汁溶液，经均质机均质到另一个调配罐，灭菌、装瓶，二次灭菌、贴标签，即为成品，以上便构成本发明。
Claims (2)
1.一种红树莓果汁饮料及其制备工艺，由红树莓、蜂蜜、柠檬酸、黄原胶和纯净水配制而成，其特征是，计量按百分比计，红树莓20-30％，蜂蜜5-10％，柠檬酸0.08-0.2％，黄原胶0.3-0.8％，其余为纯净水。
2.制备工艺，其特征是，将采集到的新鲜红树莓果，用打浆机把新鲜红树莓果打浆后，装罐放进冷库零下18℃冷藏备用；用时，用蒸汽夹层将冷冻的红树莓果浆加热到85℃，待其冷却到45℃时，按比例加入蜂蜜和柠檬酸进行充分搅拌；用黄原胶时，需提前24小时用纯净凉水浸泡后，再用胶体磨将黄原胶打成均匀胶体，加入定溶，即可；将以上加工调制好的果汁溶液，经均质机均质到另一个调配罐，进行灭菌、装瓶，二次灭菌、贴标签，即为成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664514A (zh) * | 2015-03-12 | 2015-06-03 | 东北林业大学 | 一种红树莓番茄复合饮料的制作方法 |
| CN104905363A (zh) * | 2015-06-08 | 2015-09-16 | 沈阳工学院 | 一种同步制取天然红树莓果汁和去籽红树莓果酱的方法 |
| CN105918725A (zh) * | 2016-05-03 | 2016-09-07 | 中国农业科学院农产品加工研究所 | 天然的低糖红色果汁及其加工工艺 |
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2014
- 2014-09-15 CN CN201410493289.5A patent/CN104336699A/zh active Pending
Patent Citations (3)
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| 马殿君: "红树莓的医疗保健作用及红树莓饮料的开发", 《试验报告与理论研究》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664514A (zh) * | 2015-03-12 | 2015-06-03 | 东北林业大学 | 一种红树莓番茄复合饮料的制作方法 |
| CN104905363A (zh) * | 2015-06-08 | 2015-09-16 | 沈阳工学院 | 一种同步制取天然红树莓果汁和去籽红树莓果酱的方法 |
| CN105918725A (zh) * | 2016-05-03 | 2016-09-07 | 中国农业科学院农产品加工研究所 | 天然的低糖红色果汁及其加工工艺 |
| CN105918725B (zh) * | 2016-05-03 | 2019-03-12 | 中国农业科学院农产品加工研究所 | 天然的低糖红色果汁及其加工工艺 |
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