CN104585819A - 乌刺茄饮料的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种乌刺茄饮料的加工方法,属于饮料加工技术领域。其特征是,将乌刺茄打浆、乌刺茄茎叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤加工而成,采用本发明加工的乌刺茄饮料,既能保留乌刺茄的营养物质,也富含其茎叶的营养成分,提高了乌刺茄的利用率,本方法操作简单、易于掌握,饮料营养丰富、酸甜爽口,具有解热利尿、降火消肿、解毒益气健脾、防癌等保健作用。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种乌刺茄饮料的加工方法。
背景技术
乌刺茄,又称乌甜仔、龙葵等,一年生草本植物,性寒味甘略苦,《拜地依药书》记载:“清热止痒,消肿软坚,燥湿敛疮,防腐除脓,生寒固精”。果实和全草均可入药,全草入药有解热利尿的功效,可治疗慢性气管炎等症,果实有明显的镇咳祛痰的作用。果实含龙葵碱、澳洲茄碱等多种生物碱,具有抗癌和治癌的功效。如申请号为93111039.9的发明专利公布了天然龙葵饮料及其制备方法,其采用龙葵果榨汁、调配、灭菌等方法加工而成,存在着饮料口感欠佳、易分层沉淀的缺陷。
发明内容
本发明针对上述饮料口感欠佳、易分层沉淀的不足,提供一种果实与茎叶均作为原料的乌刺茄饮料的加工方法,通过本方法加工的饮料酸甜爽口、营养均衡、不产生分成沉淀,具有解热利尿、降火消肿等功效。
本发明解决其技术问题所采取的技术方案是:一种乌刺茄饮料的加工方法,按如下步骤进行:
A、原料处理:取成熟的乌刺茄,经清水清洗杂质后,进行打浆,经过120-150目的筛网过滤,制得乌刺茄浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将乌刺茄茎叶经清洗后切碎,加茎叶重量5-6倍的水,在80-90℃下煎煮,煮制40-50min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,避免营养物质的流失;
C、调配:取乌刺茄浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份,加水至100重量份,搅拌均匀,制成混合液,将乌刺茄浆、提取液调配,使乌刺茄饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为80-90℃,压力为20-30 Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度90-95℃,时间10-15s,制得乌刺茄饮料;
F、罐装:将杀菌后的乌刺茄饮料冷却至30-40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:采用本方法生产的乌刺茄饮料,既能保留乌刺茄的营养物质,也富含其茎叶的营养成分,提高了乌刺茄的利用率,本方法操作简单、易于掌握,饮料营养丰富、酸甜爽口,具有解热利尿、降火消肿、解毒益气健脾、防癌等保健作用。
具体实施方式
实施例1:一种乌刺茄饮料的加工方法,按如下步骤进行:
A、原料处理:取完全成熟的乌刺茄,取10kg的清水清洗杂质后的乌刺茄,进行打浆,经过120目的筛网过滤,制得乌刺茄浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将乌刺茄茎叶经清洗后切碎,加茎叶重量6倍的水,在80℃下煎煮,煮制50min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,避免营养物质的流失;
C、调配:取2.5kg的乌刺茄浆、2.5kg的茎叶提取液、0.7kg的木糖醇、0.6kg的35-40%F-42型果葡糖浆、0.03kg的柠檬酸、0.01kg的稳定剂、0.005kg的香精,加水至10kg,搅拌均匀,制成混合液,将乌刺茄浆、提取液调配,使乌刺茄饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为80℃,压力为30 Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度90℃,时间15s,制得乌刺茄饮料;
F、罐装:将杀菌后的乌刺茄饮料冷却至30℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例2:一种乌刺茄饮料的加工方法,按如下步骤进行:
A、原料处理:取完全成熟的乌刺茄,取8kg的清水清洗杂质后的乌刺茄、2kg的蔓越莓,混合均匀进行打浆,经过130目的筛网过滤,制得乌刺茄浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将乌刺茄茎叶经清洗后切碎,加茎叶重量5-6倍的水,放入85℃水中煎煮,煮制45min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中;
C、调配:取3kg的乌刺茄浆、2.3kg的茎叶提取液、1kg的枸杞汁、0.9kg的木糖醇、0.5kg的35-40%F-42型果葡糖浆、0.035kg的柠檬酸、0.015kg的稳定剂、0.008kg的香精,加水至10kg,搅拌均匀,制成混合液,将乌刺茄浆、提取液调配,使乌刺茄饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为85℃,压力为25 Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度93℃,时间12s,制得乌刺茄饮料;
F、罐装:将杀菌后的乌刺茄饮料冷却至35℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例3:一种乌刺茄饮料的加工方法,按如下步骤进行:
A、原料处理:取完全成熟的乌刺茄,取7kg的清水清洗杂质后的乌刺茄、3kg的黑莓,混合均匀进行打浆,经过150目的筛网过滤,制得乌刺茄浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将乌刺茄茎叶经清洗后切碎,加茎叶重量5倍的水,放入90℃水中煎煮,煮制40min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中;
C、调配:取3.5kg的乌刺茄浆、2kg的茎叶提取液、1kg的余甘子汁、0.1kg的木糖醇、0.6kg的35-40%F-42型果葡糖浆、0.04kg的柠檬酸、0.02kg的稳定剂、0.01kg的香精,加水至10kg,搅拌均匀,制成混合液,将乌刺茄浆、提取液调配,使乌刺茄饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为90℃,压力为20Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度95℃,时间10s,制得乌刺茄饮料;
F、罐装:将杀菌后的乌刺茄饮料冷却至40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种乌刺茄饮料的加工方法,其特征在于,采用以下步骤:
A、原料处理:取成熟的乌刺茄,经清水清洗杂质后,进行打浆,经过120-150目的筛网过滤,制得乌刺茄浆;
B、茎叶提取液:将乌刺茄茎叶经清洗后切碎,加茎叶重量5-6倍的水,在80-90℃下煎煮,煮制40-50min,过滤制得茎叶提取液;
C、调配:取乌刺茄浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份,加水至100重量份,搅拌均匀,制成混合液;
D、均质:将搅拌均匀的混合液均质处理,温度为80-90℃,压力为20-30 Mpa;
E、杀菌:采用瞬间杀菌法,温度90-95℃,时间10-15s,制得乌刺茄饮料;
F、罐装:将杀菌后的乌刺茄饮料冷却至30-40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
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