CN104605421A - 一种葡萄糖枣汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种葡萄糖枣汁及其制备方法，葡萄糖枣汁中各组分的重量份数为蜂蜜40～50、葡萄糖25～35、红枣汁15～25、焦山楂汁10～20、柠檬酸钠0.4～0.6、红曲0.05～0.1；其制备方法步骤为选取优质红枣、焦山楂，去核除杂，清水冲洗干净后消毒；红枣与乙醇溶液混合，得到浸提液；焦山楂与水混合，得到焦山渣汁；浸提液过滤得到红枣汁，向红枣汁中加入蜂蜜、葡萄糖、焦山楂汁、柠檬酸钠、红曲进行酶解，再加入食品添加剂；经杀菌、灌装后而成。本方法工艺制作简单、便于操作，本葡萄糖枣汁不但保留了红枣本身的清香口味，而且不会破坏红枣的保健功效，口感清香宜人、开胃保健、味道纯正、天然，老少皆宜。
Description
技术领域
本发明涉及饮料加工生产技术领域，具体地说涉及一种葡萄糖枣汁及其制备方法。
背景技术
红枣(Driedred Jujubes)为鼠李科(Rhamnacaae)枣属(Zizyphus mill)植物的成熟果实枣(Zizyphus Jujubes mil l)，将晾、晒或烘烤干制而成，果皮红至紫红色，与桃、李、杏、栗并成为我国的“五果”，世界第七大干果，突出特点是维生素含量高，具有“天然维生素丸”的美誉，还含有丰富的蛋白质、脂肪、粗纤维、磷、钙、铁、钾、钠、镁、氯、碘、尼克酸、维生素A，B1等多种维生素。色泽鲜红、皮薄、肉厚、核小、味道甘美清香，并具有较高的营养价值，被视为良好的滋补品，具有益心润肺、和脾健胃、益气生津、补血养颜的功效，临床上适用于治疗脾胃虚弱、气虚不足、贫血委黄、肺虚咳嗽、失眠、倦怠乏力、高血压等症。
红枣是一种季节性植物，人们可将其晒干后用于饮食制作，以及用水冲泡饮用，更有人们将其制成酒枣食用，甚至酿成红枣酒饮用，然而都没有起到更好的保健功效，甚至酒中含有甲醇成分，对人们的健康也会产生不利影响。传统红枣汁的制作工艺中，保留红枣的独特、原有风味较少，添加有较多防腐剂，饮用后达不到保健的功效，甚至对人们的健康还是会产生不利影响。
发明内容
本发明的目的在于提供一种葡萄糖枣汁及其制备方法，采用优质红枣进行制作，对红枣汁的口感、营养等有一定的保证基础，不但保留了红枣本身的清香口味，而且不会破坏红枣的保健功效；其制备方法工艺制作简单、便于操作。
为了实现上述目的，本发明的技术方案是：
一种葡萄糖枣汁，包括蜂蜜、葡萄糖、红枣汁、焦山楂汁、柠檬酸钠、红曲，各组分的重量份数如下：蜂蜜40～50、葡萄糖25～35、红枣汁15～25、焦山楂汁10～20、柠檬酸钠0.4～0.6、红曲0.05～0.1。
本发明并提供了上述葡萄糖枣汁的制备方法，其工艺步骤如下：
A、选取优质红枣、焦山楂，去核除杂，清水冲洗干净后消毒，放入清水中浸泡3～5min；
B、按红枣与体积浓度为60％的乙醇溶液1：10～1：25的质量比混合，浸泡液升温至55～65℃，浸泡2.5～3.5小时后收集浸提液；按焦山楂与水3：150～200的质量比混合，进行三次煎煮，将三次煎煮液过滤，再用120目过滤筛过滤两次，得到焦山渣汁；
C、将浸提液过滤或离心除去枣渣，得到红枣汁，红枣汁中的固形含量为20～35％；
D、向红枣汁中加入蜂蜜、葡萄糖、焦山楂汁、柠檬酸钠、红曲进行酶解，各组分的重量份数为蜂蜜40～50、葡萄糖25～35、红枣汁15～25、焦山楂汁10～20、柠檬酸钠0.4～0.6、红曲0.05～0.1，酶解温度为35～55℃，时间为1～2小时；
E、向滤液中加入0.2％的食品添加剂；
F、杀菌、灌装。
与现有技术相比，本发明具有如下优点：本发明的葡萄糖枣汁采用优质红枣进行制作，对红枣汁的口感、营养等有一定的保证基础，不但保留了红枣本身的清香口味，而且不会破坏红枣的保健功效，口感清香宜人、开胃保健、味道纯正、天然，老少皆宜；本葡萄糖枣汁的制备方法工艺制作简单、便于操作。
具体实施方式
下面结合具体的实施例对本发明作进一步地说明。
实施例1：
A、选取优质红枣、焦山楂，去核除杂，清水冲洗干净后消毒，放入清水中浸泡3min；
B、按红枣与体积浓度为60％的乙醇溶液1：10的质量比混合，浸泡液升温至55℃，浸泡2.5小时后收集浸提液；按焦山楂与水3：150的质量比混合，进行三次煎煮，将三次煎煮液过滤，再用120目过滤筛过滤两次，得到焦山渣汁；
C、将浸提液过滤或离心除去枣渣，得到红枣汁，红枣汁中的固形含量为20％；
D、向红枣汁中加入蜂蜜、葡萄糖、焦山楂汁、柠檬酸钠、红曲进行酶解，各组分的重量份数为蜂蜜40、葡萄糖25、红枣汁15、焦山楂汁10、柠檬酸钠0.4、红曲0.05，酶解温度为35℃，时间为1小时；
E、向滤液中加入0.2％的食品添加剂；
F、杀菌、灌装。
实施例2：
A、选取优质红枣、焦山楂，去核除杂，清水冲洗干净后消毒，放入清水中浸泡5min；
B、按红枣与体积浓度为60％的乙醇溶液1：25的质量比混合，浸泡液升温至65℃，浸泡3.5小时后收集浸提液；按焦山楂与水3：200的质量比混合，进行三次煎煮，将三次煎煮液过滤，再用120目过滤筛过滤两次，得到焦山渣汁；
C、将浸提液过滤或离心除去枣渣，得到红枣汁，红枣汁中的固形含量为35％；
D、向红枣汁中加入蜂蜜、葡萄糖、焦山楂汁、柠檬酸钠、红曲进行酶解，各组分的重量份数为蜂蜜50、葡萄糖35、红枣汁25、焦山楂汁20、柠檬酸钠0.6、红曲0.1，酶解温度为55℃，时间为2小时；
E、向滤液中加入0.2％的食品添加剂；
F、杀菌、灌装。
实施例3：
A、选取优质红枣、焦山楂，去核除杂，清水冲洗干净后消毒，放入清水中浸泡4min；
B、按红枣与体积浓度为60％的乙醇溶液1：15的质量比混合，浸泡液升温至60℃，浸泡3小时后收集浸提液；按焦山楂与水3：180的质量比混合，进行三次煎煮，将三次煎煮液过滤，再用120目过滤筛过滤两次，得到焦山渣汁；
C、将浸提液过滤或离心除去枣渣，得到红枣汁，红枣汁中的固形含量为30％；
D、向红枣汁中加入蜂蜜、葡萄糖、焦山楂汁、柠檬酸钠、红曲进行酶解，各组分的重量份数为蜂蜜45、葡萄糖30、红枣汁20、焦山楂汁15、柠檬酸钠0.5、红曲0.08，酶解温度为45℃，时间为1.5小时；
E、向滤液中加入0.2％的食品添加剂；
F、杀菌、灌装。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种葡萄糖枣汁，其特征在于：该葡萄糖枣汁中包括蜂蜜、葡萄糖、红枣汁、焦山楂汁、柠檬酸钠、红曲，各组分的重量份数为蜂蜜40～50、葡萄糖25～35、红枣汁15～25、焦山楂汁10～20、柠檬酸钠0.4～0.6、红曲0.05～0.1。
2.一种制备如权利要求1所述葡萄糖枣汁的制备方法，其特征在于：该制备方法的工艺步骤如下：
A、选取优质红枣、焦山楂，去核除杂，清水冲洗干净后消毒，放入清水中浸泡3～5min；
B、按红枣与体积浓度为60％的乙醇溶液1：10～1：25的质量比混合，浸泡液升温至55～65℃，浸泡2.5～3.5小时后收集浸提液；按焦山楂与水3：150～200的质量比混合，进行三次煎煮，将三次煎煮液过滤，再用120目过滤筛过滤两次，得到焦山渣汁；
C、将浸提液过滤或离心除去枣渣，得到红枣汁，红枣汁中的固形含量为20～35％；
D、向红枣汁中加入蜂蜜、葡萄糖、焦山楂汁、柠檬酸钠、红曲进行酶解，各组分的重量份数为蜂蜜40～50、葡萄糖25～35、红枣汁15～25、焦山楂汁10～20、柠檬酸钠0.4～0.6、红曲0.05～0.1，酶解温度为35～55℃，时间为1～2小时；
E、向滤液中加入0.2％的食品添加剂；
F、杀菌、灌装。
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| CN104921225A (zh) * | 2015-06-24 | 2015-09-23 | 浙江小二黑食品有限公司 | 一种具有缓解痛经症状的新型山楂葡萄汁饮料的制备方法 |
| CN107114631A (zh) * | 2017-06-20 | 2017-09-01 | 许昌学院 | 一种蔓越莓复合饮料及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104921225A (zh) * | 2015-06-24 | 2015-09-23 | 浙江小二黑食品有限公司 | 一种具有缓解痛经症状的新型山楂葡萄汁饮料的制备方法 |
| CN107114631A (zh) * | 2017-06-20 | 2017-09-01 | 许昌学院 | 一种蔓越莓复合饮料及其制备方法 |
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