CN104757661A - 一种苦瓜健康饮料的制备方法 - Google Patents
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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
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Abstract
本发明公开了一种苦瓜健康饮料的制备方法，其以苦瓜为主原料，经原料处理、榨汁、调配、杀菌等步骤制成饮料，本发明制备方法制备的苦瓜饮料经浸烫、酶解等过程其苦味降到最低，有效成分提取率高，是一种能被各类人群接受的健康饮料。
Description
技术领域
本发明涉及果蔬饮料技术领域，具体涉及一种苦瓜健康饮料的制备方法。
背景技术
果疏饮料是指从水果和蔬菜中榨汁调配而成的一种饮料。因果蔬汁中含有维生素、碳水化合物、矿物质等营养物质，并且有很好的口感和色泽，被人们视为是一种对健康有益的饮料。
苦瓜又名“锦荔枝”，为葫芦科植物。原产于印度，古称“南番”，明末才传入我国。其子实大，外壳具瘤状突起。成熟的苦瓜往往开裂，耳出金红异彩。优良品种的苦瓜，瓜形大，瓜肉厚，苦中带甘，为苦瓜上品。又有“滑身苦瓜”，以启纹不深、瓜身光亮、肉质细嫩著称。苦瓜气味苦、无毒、性寒，入心、肝、脾、肺经。具有清热祛暑、明目解毒、降压降糖、利尿凉血、解劳清心、益气壮阳之功效。具有清凉解渴、清热解毒、清心明目、益气解乏、益肾利尿的作用。苦瓜中含有多种维生素、矿物质，含有清脂、减肥的特效成分，可以加速排毒。据研究发现，它还具有良好的降血糖、抗病毒和防癌功效。主治中暑、暑热烦渴、暑疖、痱子过多、痢疾、疮肿、结膜炎、目赤肿痛、痈肿丹毒、烧烫伤、少尿等病症。另外，苦瓜的维生素C含量很高，具有预防坏血病、保护细胞膜、防止动脉粥样硬化、提高机体应激能力、保护心脏等作用。
发明内容
针对上述，本发明的目的是提供一种苦瓜健康饮料的制备方法，先将苦瓜进行处理，最大程度上提取出苦瓜中的有效成份，提高产品营养价值。
本发明采取的技术方案是：
一种苦瓜健康饮料的制备方法，包括以下步骤：
(1)原料处理：选取新鲜、无腐烂的苦瓜，清洗去籽，切成块状在沸水中浸烫一下后过凉，以清除苦涩味；
(2)榨汁：将苦瓜块从沸水中捞出后倒入水中，水料比为1:1，加入料液质量1％的果胶酶，酶解温度为40‐45℃，酶解时间为1‐2小时，然后压滤取汁，澄清后待用；
(3)调配：在100份苦瓜汁中加入40‐50份蜂蜜、10‐15份白砂糖、5‐10份山梨酸钾、5‐10份柠檬酸、100‐120份纯净水；按比例混合后再搅拌、脱气、均质；
(4)杀菌：将步骤(3)制备的汁液加热至110℃灭菌1分钟，降温至50‐60℃进行进行灌装，热灌装后微波杀菌1分钟即得苦瓜健康饮料。
本发明的优点是：本发明制备方法制备的苦瓜饮料经浸烫、酶解等过程其苦味降到最低，有效成分提取率高，是一种能被各类人群接受的健康饮料。
具体实施方式
下面结合实施例对本发明做进一步描述，但本发明的保护范围不限于实施例。
实施例1
一种苦瓜健康饮料的制备方法，包括以下步骤：
(1)原料处理：选取新鲜、无腐烂的苦瓜，清洗去籽，切成块状在沸水中浸烫一下后过凉，以清除苦涩味；
(2)榨汁：将苦瓜块从沸水中捞出后倒入水中，水料比为1:1，加入料液质量1％的果胶酶，酶解温度为40‐45℃，酶解时间为1小时，然后压滤取汁，澄清后待用；
(3)调配：在100份苦瓜汁中加入40份蜂蜜、10份白砂糖、5份山梨酸钾、5份柠檬酸、100份纯净水；按比例混合后再搅拌、脱气、均质；
(4)杀菌：将步骤(3)制备的汁液加热至110℃灭菌1分钟，降温至50‐60℃进行进行灌装，热灌装后微波杀菌1分钟即得苦瓜健康饮料。
实施例2
一种苦瓜健康饮料的制备方法，包括以下步骤：
(1)原料处理：选取新鲜、无腐烂的苦瓜，清洗去籽，切成块状在沸水中浸烫一下后过凉，以清除苦涩味；
(2)榨汁：将苦瓜块从沸水中捞出后倒入水中，水料比为1:1，加入料液质量1％的果胶酶，酶解温度为40‐45℃，酶解时间为1.5小时，然后压滤取汁，澄清后待用；
(3)调配：在100份苦瓜汁中加入45份蜂蜜、12.5份白砂糖、7.5份山梨酸钾、7.5份柠檬酸、110份纯净水；按比例混合后再搅拌、脱气、均质；
(4)杀菌：将步骤(3)制备的汁液加热至110℃灭菌1分钟，降温至50‐60℃进行进行灌装，热灌装后微波杀菌1分钟即得苦瓜健康饮料。
实施例3
一种苦瓜健康饮料的制备方法，包括以下步骤：
(1)原料处理：选取新鲜、无腐烂的苦瓜，清洗去籽，切成块状在沸水中浸烫一下后过凉，以清除苦涩味；
(2)榨汁：将苦瓜块从沸水中捞出后倒入水中，水料比为1:1，加入料液质量1％的果胶酶，酶解温度为40‐45℃，酶解时间为2小时，然后压滤取汁，澄清后待用；
(3)调配：在100份苦瓜汁中加入50份蜂蜜、15份白砂糖、10份山梨酸钾、10份柠檬酸、120份纯净水；按比例混合后再搅拌、脱气、均质；
(4)杀菌：将步骤(3)制备的汁液加热至110℃灭菌1分钟，降温至50‐60℃进行进行灌装，热灌装后微波杀菌1分钟即得苦瓜健康饮料。
应理解，该实施例仅用于说明本发明而不用于限制本发明的范围。此外，应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所附权利要求书所限定的保护范围之内。
Claims (1)
1.一种苦瓜健康饮料的制备方法，其特征在于包括以下步骤：
(1)原料处理：选取新鲜、无腐烂的苦瓜，清洗去籽，切成块状在沸水中浸烫一下后过凉，以清除苦涩味；
(2)榨汁：将苦瓜块从沸水中捞出后倒入水中，水料比为1:1，加入料液质量1％的果胶酶，酶解温度为40‐45℃，酶解时间为1‐2小时，然后压滤取汁，澄清后待用；
(3)调配：在100份苦瓜汁中加入40‐50份蜂蜜、10‐15份白砂糖、5‐10份山梨酸钾、5‐10份柠檬酸、100‐120份纯净水；按比例混合后再搅拌、脱气、均质；
(4)杀菌：将步骤(3)制备的汁液加热至110℃灭菌1分钟，降温至50‐60℃进行进行灌装，热灌装后微波杀菌1分钟即得苦瓜健康饮料。
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