CN104413522A - 一种凤眼莲鲜汁饮品 - Google Patents
一种凤眼莲鲜汁饮品 Download PDFInfo
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- CN104413522A CN104413522A CN201310378311.7A CN201310378311A CN104413522A CN 104413522 A CN104413522 A CN 104413522A CN 201310378311 A CN201310378311 A CN 201310378311A CN 104413522 A CN104413522 A CN 104413522A
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- Prior art keywords
- juice
- beverage
- eichhornia
- crassipes
- vitamin
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Classifications
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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
- 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
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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
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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
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- A23L2/68—Acidifying substances
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种凤眼莲鲜汁饮品，饮品的主要成分为凤眼莲汁、维生素C、柠檬酸、白砂糖、L-苹果酸、柠檬酸钠、D-异抗坏血酸钠、增稠剂、食用香精，水等经特殊工艺制成。本发明技术属于食品保健饮品范围。本发明技术原理是以凤眼莲汁为主要成分的天然果蔬饮品，该饮品富含丰富的精蛋白、粗脂肪、氨基酸、胡萝卜素、总黄酮等营养物质和多种微量元素，补充身体每日所需，除此之外，还具有调整人体功能协调，增强细胞活力以及肠胃功能，促进消化液分泌、消除疲劳等功效。该饮品口感新鲜自然、酸甜清爽，带来更多舒润滋养。适用于任何人群。
Description
技术领域 本发明涉及一种凤眼莲鲜汁饮品，饮品的主要成分为凤眼莲汁、维生素C、柠檬酸、白砂糖、L-苹果酸、柠檬酸钠、D-异抗坏血酸钠、增稠剂、食用香精，水等经特殊工艺制成。本发明技术属于食品保健饮品范围。本发明技术原理是以凤眼莲汁为主要成分的天然果蔬饮品，该饮品富含丰富的精蛋白、粗脂肪、氨基酸、胡萝卜素、总黄酮等营养物质和多种微量元素，补充身体每日所需，除此之外，还具有调整人体功能协调，增强细胞活力以及肠胃功能，促进消化液分泌、消除疲劳等功效。该饮品口感新鲜自然、酸甜清爽，带来更多舒润滋养。适用于任何人群。
背景技术 果蔬汁饮料是由优质的新鲜水果和蔬菜（少数采用干过为原料）经挑选洗净、榨汁或浸提等方法制得的汁液再经过调配而制得的饮料（包括经发酵制得的发酵蔬菜汁饮料）。随着消费意识的提高，中国饮料行业发展呈现明显的结构调整特点：随着饮料市场需求结构的不断调整，细分品种上，碳酸饮料的比重降低，饮料成产增长点主要集中在果蔬汁饮料、植物蛋白饮料、茶饮料和瓶装矿泉水等产品。
植物是天然解毒剂，水果和蔬菜更是抗氧化剂的最好来源，美容保健除了对外表的护理，也同样注重对身体内的调节，要使内在气血调和、脏腑康泰，才能达到外表充盈、青春永葆之功效。现今用天然食物美容，特别是用果蔬汁食疗美容观念已被越来越多的人所接受和推崇。。果蔬汁不仅能使肌肤容光焕发，其所含的纤维素还可帮助消化、排泄、促进新陈代谢，从体内根本消除毒素，从而改善皮肤素质，是最根本的护肤之道。丰富的纤维素和维生素同时可以促进肠胃消化功能、帮助燃烧体内脂肪，有着瘦身减肥的显著功效。部分果蔬还具有利尿祛湿、消除水肿的功效。
凤眼莲，又名水葫芦、洋水仙、水生风信子等，属雨久花科凤眼莲属的多年生漂浮水生草本植物。大量繁殖的凤眼莲会使水生生物面临灭顶之灾，被全世界公认为“十大害草”之一。开发和利用凤眼莲，既可减少危害，又能带来巨大的社会效益。目前，凤眼莲的开发利用主要集中在用作观赏植物、农田肥料、动物饲料、净化水质等方面。除此之外，可将凤眼莲榨成鲜汁。本发明的凤眼莲鲜汁饮品主要成分为凤眼莲汁，该产品口感新鲜自然、酸甜清爽，富含丰富的精蛋白、粗脂肪、氨基酸、胡萝卜素、总黄酮等营养物质和多种微量元素，补充身体每日所需，带来更多舒润滋养。除此之外，该产品还具有调整人体功能协调，增强细胞活力以及肠胃功能，促进消化液分泌、消除疲劳等功效，适用于各类人群。
发明内容 本发明的要点在于使用凤眼莲汁为主要成分，提供人体丰富的营养，促进胃液的生成，加强对油腻食物的消化，改善整个机体的状况，提高人的食欲和对病菌感染的抵抗力。
本发明选择的配方如下（组分及其重量百分比％）： 凤眼莲汁10.0-15.0、维生素C 6.0-8.0、苹果酸5.0-7.0、柠檬酸钠3.0-4.0、白砂糖1.0-2.0、D-异抗坏血酸钠0.5-1.0、增稠剂0.5-1.0、食用香精0.5-1.0，用柠檬酸将溶液pH调至3.5，净化水加至100。
凤眼莲可以医治疾病。中国人的祖先早就发现了凤眼莲的医药价值。根据古书《神农本草经》、《本草纲目》、《本草遗》、《滇南本草》的记载，其中描述的浮萍、水葫芦的形象，与现在的水葫芦非常相似，入药效果极好。《本草纲目》水萍篇明确表示，水萍可医治伤寒、水肿、消渴、吐血、手脚发冷、脱肛、风热隐疹、风热丹毒、汗斑癜风、大风痢疾、毒肿初起，甚至可烧烟去蚊。今天的中药大辞典也清晰地写着：水葫芦，清热解毒、祛风出湿。治热疮、关节炎、风湿病。可内服也可外敷。配藻莎可治风热感冒，配升麻可透发斑疹，也可行水消肿，配蝉蜕可治皮肤瘙痒。凤眼莲中含有较丰富的黄酮类物质，天然植物中的黄酮类化合物属于多酚类物质，是植物在长期自然选择过程中产生的一些次级代谢的产物，其生理活性作用较为广泛，具有生物抗氧化性、抗衰老、抗癌、镇痛、免疫、抗炎、抗菌等功能此外，还含有丰富的精蛋白、粗脂肪、氨基酸、胡萝卜素，总黄酮等营养物质和多种微量元素，因此在食品和医药方面极具开发潜力。
维生素C又叫L-抗坏血酸，是一种水溶性维生素。食物中的维生素C被人体小肠上段吸收。一旦吸收，就分布到体内所有的水溶性结构中，正常成人体内的维生素C代谢活性池中约有1500mg维生素C，最高储存峰值为3000mg维生素C。维生素C略带酸性，作为微量营养素被摄入体内，经体内溶解、消化，其酸碱性对人体的影响是微乎其微的，所以不必过份在意它的酸碱性。维生素C有助巩固细胞组织，有助于胶原蛋白的合成，能强健骨骼及牙齿，还可预防牙龈出血，长期服用对牙齿、牙龈无害而且有益。可以保护其它抗氧化剂，如维生素A、维生素E、不饱和脂肪酸，防止自由基对人体的伤害。
L-苹果酸为天然果汁之重要成份，与柠檬酸相比具有酸度大(酸味比柠檬酸强20%)，但味道柔和(具有较高的缓冲指数)，具特殊香味，不损害口腔与牙齿，代谢上有利于氨基酸吸收，不积累脂肪，是新一代的食品酸味剂。当50%L－苹果酸与20%柠檬酸共用时，可呈现强烈的天然果实风味。因此广泛应用于酒类、饮料、果酱、口香糖等多种食品中，并有逐渐替代柠檬酸的势头，被生物界和营养界誉为“最理想的食品酸味剂”，是目前世界食品工业中用量最大和发展前景较好的有机酸之一。
柠檬酸是一种重要的有机酸，又名枸橼酸，无色晶体，常含一分子结晶水，无臭，有很强的酸味，易溶于水。因为柠檬酸有温和爽快的酸味，普遍用于各种饮料、汽水、葡萄酒、糖果、点心、饼干、罐头果汁、乳制品等食品的制造。在所有有机酸的市场中，柠檬酸市场占有率70%以上，到目前还没有一种可以取代柠檬酸的酸味剂。一分子结晶水柠檬酸主要用作清凉饮料、果汁、果酱、水果糖和罐头等的酸性调味剂，也可用作食用油的抗氧化剂。同时改善食品的感官性状，增强食欲和促进体内钙、磷物质的消化吸收。无水柠檬酸大量用于固体饮料。柠檬酸的盐类如柠檬酸钙和柠檬酸铁是某些食品中需要添加钙离子和铁离子的强化剂。柠檬酸的酯类如柠檬酸三乙酯可作无毒增塑剂，制造食品包装用塑料薄膜，是饮料和食品行业的酸味剂，防腐剂。
D-异抗坏血酸钠又名赤藻糖酸钠，是一种新型生物型食品抗氧、防腐保鲜助色剂。能防止腌制品中致癌物质-亚硝胺的形成，根除食品饮料的变色、异味和混浊等不良现象。广泛用于肉类、鱼类、蔬菜、水果、酒类、饮料及罐头食品的防腐保鲜助色。
本发明产品的制备方法是：
（1）制备凤眼莲汁：取凤眼莲茎叶榨汁；
（2）制备维生素C：将橙子去皮，称取20g肉，加入10～20mL 2%草酸用玻璃匀浆器研成浆状，过滤；对维生素C母液中和，生成维生素C盐；将盐溶液搅拌、再经过浓 缩结晶、分离，得维生素C；
（3）按比例加入苹果酸、柠檬酸钠、白砂糖，搅拌均匀；
（4）加入助色剂、增稠剂、食用香精等；
（5）用柠檬酸将溶液pH调至3.5，并加净化水至100；
（6）随即抽样，检验合格后，分装、贴标、密封。
本发明具有以下优点：
（1）使用凤眼莲汁作为主要的营养成分，成分独特，在减少凤眼莲对自然环境的危害的基础上，又能带来巨大的社会效益；
（2）凤眼莲汁提供人体丰富的营养，如精蛋白、粗脂肪、氨基酸、胡萝卜素，总黄酮等营养物质和多种微量元素；
（3）促进胃液的生成，加强对油腻食物的消化，改善整个机体的状况，提高人的食欲和对病菌感染的抵抗力；
（4）使用提取自植物的天然防腐剂，使用量少、稳定性好，工艺简单；
（5）适用人群广，无毒无刺激。
具体实施方式 下面结合实施例对本发明作进一步的详细说明：
按照下表所列数据（重量百分比％）及其所述步骤进行配置：
配方一：
凤眼莲汁 10.0-15.0
维生素C 6.0-8.0
苹果酸 5.0-7.0
柠檬酸钠 3.0-4.0
白砂糖 1.0-2.0
D-异抗坏血酸钠 0.5-1.0
柠檬酸 调节pH至6.0
净化水 至100。
配方二：
凤眼莲汁 10.0-12.0
维生素C 6.0-7.0
苹果酸 5.0-6.0
柠檬酸钠 3.0-4.0
白砂糖 1.0-2.0
D-异抗坏血酸钠 0.5-1.0
柠檬酸 调节pH至6.0
净化水 至100。
配方三：
凤眼莲汁 12.0-15.0
维生素C 7.0-8.0
苹果酸 6.0-7.0
柠檬酸钠 3.0-4.0
白砂糖 1.0-2.0
D-异抗坏血酸钠 0.5-1.0
柠檬酸 调节pH至6.0
净化水 至100。
Claims (2)
1. 本发明涉及一种凤眼莲鲜汁饮品，其特征在于具有如下配方（组分及其重量百分比％）：凤眼莲汁10.0-15.0、维生素C 6.0-8.0、苹果酸5.0-7.0、柠檬酸钠3.0-4.0、白砂糖1.0-2.0、D-异抗坏血酸钠0.5-1.0、增稠剂0.5-1.0、食用香精0.5-1.0，用柠檬酸将溶液pH调至3.5，净化水加至100。
2. 根据权利要求1所述的一种凤眼莲鲜汁饮品，其特征在于具有如下制备工艺：
（1）制备凤眼莲汁：取凤眼莲茎叶榨汁；
（2）制备维生素C：将橙子去皮，称取20g肉，加入10～20mL 2%草酸用玻璃匀浆器研成浆状，过滤；对维生素C母液中和，生成维生素C盐；将盐溶液搅拌、再经过浓 缩结晶、分离，得维生素C；
（3）按比例加入苹果酸、柠檬酸钠、白砂糖，搅拌均匀；
（4）加入助色剂、增稠剂、食用香精等；
（5）用柠檬酸将溶液pH调至3.5，并加净化水至100；
（6）随即抽样，检验合格后，分装、贴标、密封。
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| CN106173641A (zh) * | 2016-07-01 | 2016-12-07 | 四川省洛源食品有限公司 | 井盐果汁饮料及其制造方法 |
| CN106819723A (zh) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | 一种清热降火水葫芦饮料 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173641A (zh) * | 2016-07-01 | 2016-12-07 | 四川省洛源食品有限公司 | 井盐果汁饮料及其制造方法 |
| CN106819723A (zh) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | 一种清热降火水葫芦饮料 |
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