CN104544376A - 一种酸甜适度的碳酸保健饮料及其制作方法 - Google Patents
一种酸甜适度的碳酸保健饮料及其制作方法 Download PDFInfo
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- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 17
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- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 239000003240 coconut oil Substances 0.000 claims abstract description 11
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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
- A23L2/04—Extraction of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种酸甜适度的碳酸保健饮料,其特征在于,所述饮料组合物按照重量分组成如下:芒果10-20份、菠萝5-10份、浓缩橙汁20-30份、椰子油4-6份、乳化剂0.3-0.5份、增稠剂0.2-0.4份、蜂蜜8-12份、甘草5-8份、甜度剂3-6份、苯甲酸钠0.1-0.2份、水100份。本发明的橙汁饮料具有不易氧化、不易分层等稳定性好,浊度好,风味佳等优点。原料的有效成份相互影响,协同作用,可起到很好的清热下火、止渴和胃等功效,得到含有3-5%体积的二氧化碳的碳酸饮料,具有水果组分的纯味和二氧化碳的凉爽感觉,因此感觉和味道平衡良好。而且本发明饮料的制备方法简单、营养价值高、有酸甜适宜的口感,是一种可以长期饮用的绿色健康饮品。
Description
技术领域
本发明属于饮料技术领域,尤其涉及一种酸甜适度的碳酸保健饮料及其制作方法。
背景技术
随着工业水平的提高,人们越来越多地可以享受各种饮料。目前出售的饮料种类繁多,其中果汁饮料由各种水果榨汁制成,含有多种维生素,且含钙、磷等矿物质( 无机盐)。而橙汁饮料除了可以补充维生素C 外,还可以补钾、核黄素,增加体内优质胆固醇的含量,预防心脏病和脑中风。
芒果果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。其次维生素C含量也不低。矿物质、蛋白质、脂肪、糖类等,也是其主要营养成分。菠萝含有大量的果糖,葡萄糖,维生素B、C,磷,柠檬酸和蛋白酶等物。性味甘平,具有解暑止渴、消食止泻之功。
随着我国人民生活水平的提高,人们越来越追求有保健作用的天然果汁饮料。如何为人们增加一种营养丰富、味美可口的保健饮品具有重要意义。
发明内容
本发明的目的在于提供一种酸甜适度的碳酸保健饮料及其制作方法,使其稳定性好、风味独特、营养丰富、具有保健功效。
本发明采取的技术方案:
一种酸甜适度的碳酸保健饮料,其特征在于,所述饮料组合物按照重量分组成如下:
芒果10-20份、菠萝5-10份、浓缩橙汁20-30份、椰子油4-6份、乳化剂0.3-0.5份、增稠剂0.2-0.4份、蜂蜜8-12份、甘草5-8份、甜度剂3-6份、苯甲酸钠0.1-0.2份、水100份。
上述的甜度剂为70%的三氯蔗糖和30%的奇异果甜蛋白的甜味剂组成。
上述的乳化剂为乳化淀粉。
上述的增稠剂由果胶、羧甲基纤维素钠、海藻酸钠按照1:1:1组成。
一种酸甜适度的碳酸保健饮料的制作方法包括如下步骤:
(1)将新鲜橙子去皮,放入榨汁机榨汁,自然澄清5min,过滤提取清液储存备用;
(2)将芒果去皮放入打浆机,打浆,将菠萝去皮粉碎至1*1的颗粒;
(3)将甘草和水按照1:2混合煮沸6-8min,过滤按照原料配比取甘草汁、蜂蜜与橙汁混合,再加入芒果浆和菠萝颗粒搅拌均匀;
(4)向上述混合液体中添加椰子油、乳化剂、增稠剂、甜度剂和苯甲酸钠混合均匀,填充二氧化碳,得终产物为含有3-5%体积二氧化碳的碳酸饮料。
发明的有益效果:
本发明的橙汁饮料具有不易氧化、不易分层等稳定性好,浊度好,风味佳等优点。原料的有效成份相互影响,协同作用,可起到很好的清热下火、止渴和胃等功效,得到含有3-5%体积的二氧化碳的碳酸饮料,具有水果组分的纯味和二氧化碳的凉爽感觉,因此感觉和味道平衡良好。而且本发明饮料的制备方法简单、营养价值高、有酸甜适宜的口感,是一种可以长期饮用的绿色健康饮品。
具体实施方式
实施例1
一种酸甜适度的碳酸保健饮料,其特征在于,所述饮料组合物按照重量分组成如下:
芒果15份、菠萝10份、浓缩橙汁30份、椰子油6份、乳化淀粉0.5份、由果胶、羧甲基纤维素钠、海藻酸钠按照1:1:1组成的增稠剂0.2份、蜂蜜12份、甘草8份、70%的三氯蔗糖和30%的奇异果甜蛋白的甜味剂组成的甜度剂5份、苯甲酸钠0.2份、水100份。
一种酸甜适度的碳酸保健饮料的制作方法包括如下步骤:
(1)将新鲜橙子去皮,放入榨汁机榨汁,自然澄清5min,过滤提取清液储存备用;
(2)将芒果去皮放入打浆机,打浆,将菠萝去皮粉碎至1*1的颗粒;
(3)将甘草和水按照1:2混合煮沸6min,过滤按照原料配比取甘草汁、蜂蜜与橙汁混合,再加入芒果浆和菠萝颗粒搅拌均匀;
(4)向上述混合液体中添加椰子油、乳化剂、增稠剂、甜度剂和苯甲酸钠混合均匀,填充二氧化碳,得终产物为含有3%体积二氧化碳的碳酸饮料。
实施例2
一种酸甜适度的碳酸保健饮料,其特征在于,所述饮料组合物按照重量分组成如下:
芒果20份、菠萝10份、浓缩橙汁30份、椰子油4份、乳化淀粉0.3份、由果胶、羧甲基纤维素钠、海藻酸钠按照1:1:1组成的增稠剂0.2份、蜂蜜8份、甘草5份、70%的三氯蔗糖和30%的奇异果甜蛋白的甜味剂组成的甜度剂3份、苯甲酸钠0.1份、水100份。
一种酸甜适度的碳酸保健饮料的制作方法包括如下步骤:
(1)将新鲜橙子去皮,放入榨汁机榨汁,自然澄清5min,过滤提取清液储存备用;
(2)将芒果去皮放入打浆机,打浆,将菠萝去皮粉碎至1*1的颗粒;
(3)将甘草和水按照1:2混合煮沸7min,过滤按照原料配比取甘草汁、蜂蜜与橙汁混合,再加入芒果浆和菠萝颗粒搅拌均匀;
(4)向上述混合液体中添加椰子油、乳化剂、增稠剂、甜度剂和苯甲酸钠混合均匀,填充二氧化碳,得终产物为含有4%体积二氧化碳的碳酸饮料。
实施例3
一种酸甜适度的碳酸保健饮料,其特征在于,所述饮料组合物按照重量分组成如下:
芒果20份、菠萝10份、浓缩橙汁30份、椰子油5份、乳化淀粉0.4份、由果胶、羧甲基纤维素钠、海藻酸钠按照1:1:1组成的增稠剂0.3份、蜂蜜10份、甘草6份、70%的三氯蔗糖和30%的奇异果甜蛋白的甜味剂组成的甜度剂5份、苯甲酸钠0.1份、水100份。
一种酸甜适度的碳酸保健饮料的制作方法包括如下步骤:
(1)将新鲜橙子去皮,放入榨汁机榨汁,自然澄清5min,过滤提取清液储存备用;
(2)将芒果去皮放入打浆机,打浆,将菠萝去皮粉碎至1*1的颗粒;
(3)将甘草和水按照1:2混合煮沸8min,过滤按照原料配比取甘草汁、蜂蜜与橙汁混合,再加入芒果浆和菠萝颗粒搅拌均匀;
(4)向上述混合液体中添加椰子油、乳化剂、增稠剂、甜度剂和苯甲酸钠混合均匀,填充二氧化碳,得终产物为含有5%体积二氧化碳的碳酸饮料。
Claims (5)
1.一种酸甜适度的碳酸保健饮料,其特征在于,所述饮料组合物按照重量分组成如下:
芒果10-20份、菠萝5-10份、浓缩橙汁20-30份、椰子油4-6份、乳化剂0.3-0.5份、增稠剂0.2-0.4份、蜂蜜8-12份、甘草5-8份、甜度剂3-6份、苯甲酸钠0.1-0.2份、水100份。
2.根据权利要求1所述的一种酸甜适度的碳酸保健饮料,其特征在于,所述的甜度剂为70%的三氯蔗糖和30%的奇异果甜蛋白的甜味剂组成。
3.根据权利要求1所述的一种酸甜适度的碳酸保健饮料,其特征在于,所述的乳化剂为乳化淀粉。
4.根据权利要求1所述的一种酸甜适度的碳酸保健饮料,其特征在于,所述的增稠剂由果胶、羧甲基纤维素钠、海藻酸钠按照1:1:1组成。
5.一种酸甜适度的碳酸保健饮料的制作方法包括如下步骤:
(1)将新鲜橙子去皮,放入榨汁机榨汁,自然澄清5min,过滤提取清液储存备用;
(2)将芒果去皮放入打浆机,打浆,将菠萝去皮粉碎至1*1的颗粒;
(3)将甘草和水按照1:2混合煮沸6-8min,过滤按照原料配比取甘草汁、蜂蜜与橙汁混合,再加入芒果浆和菠萝颗粒搅拌均匀;
(4)向上述混合液体中添加椰子油、乳化剂、增稠剂、甜度剂和苯甲酸钠混合均匀,填充二氧化碳,得终产物为含有3-5%体积二氧化碳的碳酸饮料。
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CN109511834A (zh) * | 2018-11-09 | 2019-03-26 | 江苏惠生堂食品股份有限公司 | 一种含有蜂蜜果汁饮料的配方 |
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CN109511834A (zh) * | 2018-11-09 | 2019-03-26 | 江苏惠生堂食品股份有限公司 | 一种含有蜂蜜果汁饮料的配方 |
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