CN104544404A - 一种天然果蔬复合饮料的制备方法 - Google Patents
一种天然果蔬复合饮料的制备方法 Download PDFInfo
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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
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- 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
本发明属于饮料加工技术领域，涉及一种天然果蔬复合饮料的制备方法，由甘蔗、黄瓜、芹菜、南瓜、秋葵和香蕉经物理方法榨汁后加入蜂蜜混合再经杀菌制备而成，采用新鲜水果和蔬菜为原料，口感舒适，具有解渴和安神功效，可缓解抑郁症状，其配方科学合理，无毒副作用，制备工艺简单成熟，适应人群广泛，营养丰富。
Description
技术领域：
本发明属于食品饮料加工技术领域，涉及一种天然果蔬复合饮料的制备方法，其产品长期饮用可以用于缓解抑郁症状并具有健脑稳神功能。
背景技术：
目前，市场供应的饮料多种多样，分为不含酒精饮料和含酒精饮料，不含酒精饮料又分为碳酸类饮料、果蔬汁饮料、功能饮料、茶类饮料和乳饮料等。果蔬汁饮料深受消费者喜爱，是营养丰富的流质食品，但是其中的果蔬混合汁饮料要么经过高温处理使果蔬植物内的蛋白质活性降低，或是处理工艺复杂使果蔬内的营养物质过多浪费，且无论从口感还是营养、风味上都不够理想，特别是没有新鲜果蔬的鲜味，口味较涩，加之人工色素、调味香精、增稠剂和防腐剂等添加剂的使用，使果蔬汁饮料存在着诸多影响健康的不安全因素，不具有新鲜果蔬本身的天然营养，改变了果蔬的天然味道。因此，现有果蔬饮料的选材及加工技术限制了果蔬饮料的保健营养功能的深层次开发与利用。
在天然植物中，甘蔗含有的水分较多，含蔗糖、葡萄糖及果糖丰富，甘蔗还含有人体所需要的其他物质，如蛋白质、脂肪、钙、磷和铁；另外，甘蔗还含有天门冬氨酸、谷氨酸、丝氨酸、丙氨酸等多种有利于人体的氨基酸，以及维生素B1、维生素B2、维生素B6和维生素C等等；甘蔗榨成汁并不会破坏以上营养成分，且口感更佳。香蕉中含有生物碱，可以振奋人的精神，而且香蕉中含有色氨酸和丰富的维生素B6,它们是合成血清素的重要成分，而血清素具有镇痛、催眠、安神等作用，因此香蕉能够减少紧张、缓解压力，对于治疗抑郁症有很好的疗效。黄瓜是美容的良品，同时黄瓜在利尿、强心脏、调节血压、防止动脉硬化等方面也有很大作用，每天饮用一杯黄瓜汁能够起到防止头发脱落和指甲劈裂，还可以增强人的记忆力。芹菜富含碳水化合物和蛋白质，具有健胃、利尿、降血压、镇静等作用，可用于高血压引起的头晕头痛、心烦易怒等，芹菜的丰富纤维素还有助于改善肠道，芹菜叶含有挥发性的甘露醇，独特的香味，能增进食欲，而且还具有保健作用。秋葵具有益气、健脾、缓解压力和益神功效，铁元素含量较高，还含有维生素A、维生素B、维生素C、胡萝卜素及钙、磷等矿物元素。南瓜果实含有丰富的营养物质，如碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶，及钾、铁、镁等微量元素，果胶能调节胃内食物的吸收速率，使糖类吸收减慢，能和体内多余的胆固醇结合在一起，使胆固醇吸收减少，血胆固醇浓度下降，可溶性纤维素能推迟胃内食物的排空，控制饭后血糖上升；申请文件201310622857.2公开了一种能预防上火饮料的制备方法，其配方具有清热解毒、疏风散热的功效，但是对于缓解精神压力，治疗抑郁没有效果。将上述果蔬混合制成具有解渴和安神补脑等保健性天然饮料的技术尚未见报道。
发明内容：
本发明的目的在于克服现有技术存在的缺点，寻求设计一种以新鲜果蔬汁为原料的天然果蔬复合饮料制备方法，其制备的饮料长期饮用是有缓解抑郁症状的功效。
本发明涉及的天然果蔬复合饮料的制备工艺包括如下步骤：
(1)先将甘蔗洗净晾干表面水分经榨汁得甘蔗粗汁，过滤后静置10～30分钟取上清液得甘蔗汁于10℃以下存放备用；
(2)将黄瓜洗净晾干表面水分经榨汁后过滤静置10～20分钟取上清液得黄瓜汁于10℃以下存放备用；
(3)将包括根部的芹菜洗净晾干表面水分，切成小段在重量百分比浓度为4～6％的醋酸水溶液中浸泡3～5分钟后经榨汁和过滤再静置10～20分钟取上清液得芹菜汁于10℃以下存放备用；
(4)将鲜秋葵洗净去蒂，晾干表面水分在控温80～100℃条件下浸煮2～5分钟，捞出放于温度低于15℃的凉水中冷却后加等重量的纯净水混合经榨汁、过滤后静置10～20分钟取上清液得秋葵汁于10℃以下存放备用；
(5)将南瓜去皮，南瓜瓤切成尺寸为2～3cm的块状，放入重量百分比浓度为30～50％的乙醇水溶液中浸泡3～5分钟捞出放在80～100℃的水中浸煮10～20分钟熟透后捞出冷却，按重量比1:1加入纯净水后榨汁，过滤后静置10～30分钟取上清液存于10℃以下备用；
(6)将新鲜成熟香蕉去皮后，加入香蕉肉3～5倍重量的纯净水打浆，得到香蕉原浆，再加入香蕉原浆重量0.1～0.5％的淀粉酶进行酶解过滤得香蕉汁存于10℃以下备用；
(7)将步骤(1)～(6)所得的甘蔗汁20～30份，黄瓜汁20～30份，芹菜汁30～40份，南瓜汁5～15份，秋葵汁5～15份，香蕉汁5～15份和蜂蜜为各果蔬汁总重量的3～10％，混合均匀并按果蔬汁总重量的3～10％加入蜂蜜调节糖度后进行巴氏灭菌处理，密封包装得天然果蔬复合饮料，其常温下保质期可达260小时。
本发明的步骤(1)～(6)中的过滤所得各种固体物混合回收后用于制备动物饲料或有机肥料；所述蜂蜜采用槐花蜂蜜利于调节口感和甜味，也可冲淡其他果蔬汁中的异味；所选用的芹菜为山东平度地区驰名商标品牌的马家沟芹菜。
本发明与现有技术相比，采用新鲜水果和蔬菜为原料，制备成口感舒适、具有安神和缓解抑郁症状功效的纯天然饮料，且配方科学合理，无毒副作用，制备工艺简单成熟，适应人群广泛，保存周期长，口味好，营养丰富。
具体实施方式：
下面通过实施例对本发明作进一步详细描述。
实施例1：
本实施例涉及的天然果蔬复合饮料的制备工艺包括如下步骤：
(1)先将甘蔗洗净晾干经榨汁得甘蔗粗汁，过滤后静置10～30分钟取上清液得甘蔗汁存于10℃以下存放备用；
(2)将黄瓜洗净晾干经榨汁后过滤静置10～20分钟取上清液得黄瓜汁于10℃以下存放备用；
(3)将包括根部的芹菜洗净晾干，切成小段在重量百分比浓度为4～6％的醋酸水溶液中浸泡3～5分钟后经榨汁和过滤再静置10～20分钟取上清液得芹菜汁于10℃以下存放备用；
(4)将鲜秋葵洗净去蒂，晾干在控温80～100℃条件下浸煮2～5分钟，捞出放于温度低于15℃的凉水中冷却后按重量比1：1加入纯净水混合经榨汁、过滤后静置10～20分钟取上清液得秋葵汁于10℃以下存放备用；
(5)将南瓜去皮，南瓜瓤切成尺寸为2～3cm的块状，放入重量百分比浓度为30～50％的乙醇水溶液中浸泡3～5分钟捞出放在80～100℃的水中浸煮10～20分钟熟透后捞出冷却，按重量比1:1加入纯净水后榨汁，过滤后静置10～30分钟取上清液存于10℃以下备用；
(6)将新鲜成熟香蕉去皮后，加入香蕉肉3～5倍重量的纯净水打浆，得到香蕉原浆，再加入香蕉原浆重量0.1～0.5％的淀粉酶进行酶解过滤得香蕉汁存于10℃以下备用；
(7)将步骤(1)～(6)所得的果蔬汁上清液混合均匀并加入槐花蜂蜜调节甜度后，进行巴氏灭菌处理，密封包装得天然果蔬混合饮料，其常温下保质期可达260小时；其制备的天然果蔬复合饮料的各原料组成重量配比为：甘蔗汁20份，黄瓜汁20份，芹菜汁30份，南瓜汁5份，秋葵汁10份，香蕉汁10份和槐花蜂蜜4份。
实施例2：
本实施例按照实施例1的工艺制备的天然果蔬复合饮料的各组成原料重量配比为：甘蔗汁30份，黄瓜汁30份，芹菜汁40份，南瓜汁10份，秋葵汁15份，香蕉汁15份和槐花蜂蜜7份；其产品适于年龄偏低人群长期饮用，可缓解精神压力和抑郁症状。
实施例3：
本实施例按照实施例1的步骤制备的天然果蔬复合饮料的各组成原料重量配比为：甘蔗汁25份，黄瓜汁25份，芹菜汁35份，南瓜汁15份，秋葵汁10份，香蕉汁10份，蜂蜜8份；其制备的复合饮料给年龄40～60岁的人群长期饮用，具有安神易眠和缓解抑郁症状的保健功效。
实施例4：
本实施例按照实施例1的工艺步骤制备的天然果蔬复合饮料的各组成原料重量配比为：甘蔗汁28份，黄瓜汁22份，芹菜汁35份，南瓜汁6份，秋葵汁15份，香蕉汁15份，槐花蜂蜜10份；其制备的复合饮料适于年龄在20岁以下的人群长期饮用，能缓解精神和学习压力，利于抑郁症状缓解。
Claims (2)
1.一种天然果蔬复合饮料的制备方法，其特征在于：
(1)先将甘蔗洗净晾干经榨汁得甘蔗粗汁，过滤后静置10～30分钟取上清液得甘蔗汁于10℃以下存放备用；
(2)将黄瓜洗净晾干经榨汁后过滤静置10～20分钟取上清液得黄瓜汁于10℃以下存放备用；
(3)将包括根部的芹菜洗净晾干，切成小段在重量百分比浓度为4～6％的醋酸水溶液中浸泡3～5分钟后经榨汁和过滤再静置10～20分钟取上清液得芹菜汁于10℃以下存放备用；
(4)将鲜秋葵洗净去蒂，晾干在控温80～100℃条件下浸煮2～5分钟，捞出放于温度低于15℃的凉水中冷却后按等重量加入纯净水混合经榨汁、过滤后静置10～20分钟取上清液得秋葵汁于10℃以下存放备用；
(5)将南瓜去皮，南瓜瓤切成尺寸为2～3cm的块状，放入重量百分比浓度为30～50％的乙醇水溶液中浸泡3～5分钟捞出放在80～100℃的水中浸煮10～20分钟熟透后捞出冷却，按重量比1:1加入纯净水后榨汁，过滤后静置10～30分钟取上清液存于10℃以下备用；
(6)将新鲜成熟香蕉去皮后，加入香蕉肉3～5倍重量的纯净水打浆，得到香蕉原浆，再加入香蕉原浆重量0.1～0.5％的淀粉酶进行酶解过滤得香蕉汁存于10℃以下备用；
(7)将步骤(1)～(6)所得的果蔬汁上清液混合均匀并加入果蔬汁总重量3～10％蜂蜜调节糖度后进行巴氏灭菌处理，密封包装得天然果蔬复合饮料，其常温下保质期可达260小时；其制备的天然果蔬复合饮料的组成原料重量配比为：甘蔗汁20～30份，黄瓜汁20～30份，芹菜汁30～40份，南瓜汁5～15份，秋葵汁5～15份，香蕉汁5～15份，蜂蜜3～10份。
2.如权利要求1所述的天然果蔬复合饮料的制备方法，其特征在于，所述步骤(1)～(6)中的过滤所得固体物混合回收后用于制备动物饲料或有机肥料。
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