CN104413505A - 一种甘蔗汁饮料及其生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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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
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Abstract
本发明属于饮料加工技术领域，尤其是一种甘蔗汁饮料及其生产方法。本发明提出一种不同于单纯采用成熟的甘蔗加工饮料的方法，本发明的最佳实施例是：饮料的各种原料的配比为（按重量%计）：甘蔗汁45、蜂蜜3、生地2、积雪草2、稳定剂0.05、纯净水48。其生产方法：经过原料选择、清洗榨汁、过滤澄清、煎煮中药、调配、均质与脱气、杀菌与包装的生产步骤制成。饮料充分发挥甘蔗特有的清冽的口味，增加饮料的食疗效果，具有除心胸烦热、清热解毒、利湿消肿、明耳目的效果。
Description
技术领域
本发明属于饮料加工技术领域，尤其是一种甘蔗汁饮料及其生产方法。
背景技术
甘蔗是一种温带和热带农作物，是制造蔗糖的原料，且可提炼乙醇作为能源替代品。含有丰富的糖分、水分，还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质，主要用于制糖，现广泛种植于热带及亚热带地区。由于它有清热生津的功效，主治下气和中，助脾气，利大肠，消痰止渴，除心胸烦热，解酒毒；还可治呕吐反胃，宽胸膈，所以，古人称甘蔗汁为“天生复脉汤”。但是多食甘蔗，也会引发虚热，引起鼻出血，因此制造甘蔗汁饮料，要注意消除这种不良影响。现有技术中，发明专利200510085189《一种甘蔗饮料》由甘蔗原汁、纯净水或矿泉水、白砂糖、山梨酸组成具有清内热、生津液、润肺肠等功效的饮料 ；200310100825 《一种甘蔗饮料及制备方法》将甘蔗可食部分切成小块，放在水中加冰糖、蜂蜜、干桂花共煎煮成的汤液饮料，这些技术都是使用甘蔗而没有添加中草药进行调理。
发明内容
本发明的目的在于克服现有技术的不足，提出一种能保留甘蔗的自然风味，能清热降火的甘蔗汁饮料及其生产方法。
本发明的技术解决方案如下：
一种甘蔗汁饮料，所述饮料的各种原料的配比为（重量% 计）：甘蔗25 ～55 、蜂蜜2 ～5、生地1 ～2、积雪草1 ～2、稳定剂0.05、纯净水36 ～71。
一种甘蔗汁饮料的生产方法，其生产步骤为：
①原料选择 ：选择新鲜、颜色鲜绿无虫害、果肉洁白的甘蔗做原料。
②清洗榨汁：取其可食用部分用冷水洗涮去除表面附着的泥土杂质，取出用70 ～80℃热水冲洗表面30 ～60s，破碎成3 ～5mm 的碎片，压榨取汁。
③过滤澄清 ：经粗滤后收取甘蔗汁，称重，加入相当于甘蔗汁重0.05% ～0.08% 的食用磷酸和0.02% ～0.03% 的柠檬酸，充分搅拌均匀，立即用7 ～10 波美度的石灰乳液体调至pH 为6.5 ～6.8，静置1 ～2h，用硅藻土预涂板框压滤，得到澄清的甘蔗汁。
④煎煮中药：将生地、积雪草和2 倍重量的水煎煮、冷却、过滤制成的汤液。
⑤调配 ：将甘蔗汁和纯净水按一定量的比例进行调配定容，并加入蜂蜜、稳定剂和生地、积雪草的汤液等配料。
⑥均质与脱气 ：将调配好的饮料在压力要求18 兆帕以上进行均质5 ～8 min 后脱气。
⑦杀菌与包装 ：利用超高温瞬时杀菌技术能够减少营养损失将进行超高温瞬时杀菌后的甘蔗汁饮料立即冷却至室温，置于无菌罐中暂存，最后用纸盒包装成品。
本发明与现有技术相比，基本保留了甘蔗的营养和甘蔗的甘甜口味及其特有的香味，具有爽滑而又清冽的口感，味道香甜适中。特别是保留了甘蔗的食疗成分，具有除心胸烦热、清热解毒、利湿消肿、明耳目的效果。
具体实施方法：
本发明的最佳实施例是这样的：
一种甘蔗汁饮料的各种原料的配比（重量% 计）：甘蔗汁45、蜂蜜3、生地2、积雪草2、稳定剂0.05、纯净水48。
本发明的一种甘蔗汁饮料的生产方法其生产步骤为：
①原料选择 ：选择新鲜、颜色鲜绿无虫害、果肉洁白的甘蔗做原料。
②清洗榨汁：用冷水洗涮表面附着的泥土杂质，取出用70 ～80℃热水冲洗表面30 ～60s，破碎成3 ～5mm 的碎片，压榨取汁。
③过滤澄清 ：经粗滤后收取甘蔗汁，称重，加入相当于甘蔗汁重0.07% 的食用磷酸和0.02% 的柠檬酸，充分搅拌均匀，立即用7 ～10 波美度的石灰乳液体调至pH 为6.5 ～ 6.8，静置1 ～2h，用硅藻土预涂板框压滤，得到澄清的甘蔗汁。
④煎煮中药：将生地、积雪草和2 倍重量的水煎煮、冷却、过滤制成的汤液。
⑤调配 ：将甘蔗汁和纯净水按一定量的比例进行调配定容，并加入蜂蜜、稳定剂和生地、积雪草的汤液等配料。
⑥均质与脱气 ：将调配好的饮料在压力要求18 兆帕以上进行均质10min 后脱气。
⑦杀菌与包装 ：利用超高温瞬时杀菌技术能够减少营养损失将进行超高温瞬时
杀菌后的甘蔗汁饮料立即冷却至室温，置于无菌罐中暂存，最后用纸盒包装成品。本发明的甘蔗饮料是一种有益身体，具有特有的香味、口感清冽甘甜的饮料。
Claims (2)
1.一种甘蔗汁饮料，其特征在于，饮料的各种原料的配比（重量% 计）：甘蔗25 ～
55、蜂蜜2 ～5、生地1 ～2、积雪草1 ～2、稳定剂0.05、纯净水36 ～71。
2.一种甘蔗汁饮料的生产方法，其特征在于，所述的方法步骤为：
①原料选择 ：选择新鲜、颜色鲜绿无虫害、果肉洁白的甘蔗做原料；
②清洗榨汁：用冷水洗涮表面附着的泥土杂质，取出用70 ～80℃热水冲洗表面30 ～
60s，破碎成3 ～5mm 的碎片，压榨取汁；
③过滤澄清 ：经粗滤后收取甘蔗汁，称重，加入相当于甘蔗汁重0.07% 的食用磷酸和
0.02% 的柠檬酸，充分搅拌均匀，立即用7 ～10 波美度的石灰乳液体调至pH 为6.5 ～6.8；静置1 ～2h，用硅藻土预涂板框压滤，得到澄清的甘蔗汁；
④煎煮中药：将生地、积雪草和2 倍重量的水煎煮、冷却、过滤制成的汤液；
⑤调配 ：将甘蔗汁和纯净水按一定量的比例进行调配定容，并加入蜂蜜、稳定剂和生
地、积雪草的汤液等配料 ；
⑥均质与脱气 ：将调配好的饮料在压力要求18 兆帕以上进行均质10min 后脱气；
⑦杀菌与包装 ：利用超高温瞬时杀菌技术能够减少营养损失，将进行超高温瞬时杀菌后的甘蔗汁饮料立即冷却至室温，置于无菌罐中暂存，最后用纸盒包装成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872749A (zh) * | 2015-04-25 | 2015-09-02 | 安徽蜂献蜂业有限公司 | 一种蜂蜜甘蔗汁及其制备方法 |
| CN107897775A (zh) * | 2017-09-22 | 2018-04-13 | 广州天惠食品股份有限公司 | 一种浓缩甘蔗汁的制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872749A (zh) * | 2015-04-25 | 2015-09-02 | 安徽蜂献蜂业有限公司 | 一种蜂蜜甘蔗汁及其制备方法 |
| CN107897775A (zh) * | 2017-09-22 | 2018-04-13 | 广州天惠食品股份有限公司 | 一种浓缩甘蔗汁的制备方法 |
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