CN104824764A - 一种南瓜保健饮料的制备工艺 - Google Patents
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 32
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 32
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 32
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 32
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title abstract description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 18
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims 2
- 230000029087 digestion Effects 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- -1 breast Substances 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- 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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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种南瓜保健饮料的制备工艺,属于食品饮料领域,它是由下述重量份的原料组成:南瓜50kg,白糖10kg,蜂蜜5kg,蛋白糖2kg,精盐0.3kg,羧甲基纤维素钠0.06kg,山药15kg,饮用水80kg,然后经一定的工序最终获得产品。该发明的有益之处在于:提供了一种南瓜保健饮料的制备工艺,该饮料对人体具有助消化、补脾胃、滋养强壮之功效。
Description
技术领域
本发明涉及一种食品饮料领域,具体涉及一种南瓜保健饮料的制备工艺。
背景技术
饮料是指以水为基本原料,由不同的配方和制造工艺生产出来,供人们直接饮用的液体食品。饮料除提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分,饮料一般可分为含酒精饮料和无酒精饮料,无酒精饮料又称软饮料。虽然现有市场上的饮料种类繁多,但还缺乏一种对人体具补充体内铁元素量,促进血红蛋白再生,可防治缺铁性贫血,常饮还可以清热解毒降火,且含多种人体所需营养成分的保健饮料。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种南瓜保健饮料的制备工艺,解决目前市场上还缺乏一种南瓜保健饮料的制备工艺的问题。
一种南瓜保健饮料的制备工艺,其包括以下步骤:
称取以下原料:南瓜50kg,白糖10kg,蜂蜜5kg,蛋白糖2kg,精盐0.3kg,羧甲基纤维素钠0.06kg,山药15kg,饮用水80kg;
(1)预处理:将南瓜清洗干净,用刀去皮、切块,将山药清洗干净,用刀去皮、切块;
(2)热烫:将步骤(1)得到的南瓜与山药放人不锈钢蒸汽夹层锅中,蒸汽压力在0.14-0.17mpa,温度为90-98℃,热烫时间为12-16min,使南瓜与山药软化;
(3)打浆、精磨:将步骤(2)得到的南瓜与山药放入打浆机中打浆,然后放入不锈钢胶体磨进行精磨,得混合浆;
(4)调配:向步骤(3)得到的混合液里分别加入白糖、蜂蜜、蛋白糖、精盐、羧甲基纤维素钠和饮用水混合均匀;
(5)均质、灌装:将经步骤(4)得到的混合液进行均质,均质压力为15-22MPa,然后用灌装机进行灌装并密封;
(6)杀菌、冷却:将步骤(5)灌装的饮料浸入100℃水中杀菌15min,然后将杀菌后的饮料立即转入冷却槽内冷却至室温,进行检验入库。
所述南瓜可以帮助胃消化保护胃粘膜,南瓜中含有的果胶还可以保护胃胶道粘膜,免受粗糙食品刺激,促进溃疡愈合,所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化,适宜于胃病者。
所述山药有滋养强壮,助消化,敛虚汗,止泻之功效,山药所含的能够分解淀粉的淀粉糖化酶,是萝卜中含量的3倍,胃胀时食用,有促进消化的作用,可以去除不适症状,有利于改善脾胃消化吸收功能,是一味平补脾胃的药食两用之佳品。
本发明的有益效果为:提供了一种南瓜保健饮料的制备工艺,该饮料对人体具有助消化、补脾胃、滋养强壮之功效。
具体实施方式
下面结合本发明实施例一种南瓜保健饮料的制备工艺进行详细描述。
应当明确,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种南瓜保健饮料的制备工艺,其包括以下步骤:
称取以下原料:南瓜50kg,白糖10kg,蜂蜜5kg,蛋白糖2kg,精盐0.3kg,羧甲基纤维素钠0.06kg,山药15kg,饮用水80kg;
(1)预处理:将南瓜清洗干净,用刀去皮、切块,将山药清洗干净,用刀去皮、切块;
(2)热烫:将步骤(1)得到的南瓜与山药放人不锈钢蒸汽夹层锅中,蒸汽压力在0.14-0.17mpa,温度为90-98℃,热烫时间为12-16min,使南瓜与山药软化;
(3)打浆、精磨:将步骤(2)得到的南瓜与山药放入打浆机中打浆,然后放入不锈钢胶体磨进行精磨,得混合浆;
(4)调配:向步骤(3)得到的混合液里分别加入白糖、蜂蜜、蛋白糖、精盐、羧甲基纤维素钠和饮用水混合均匀;
(5)均质、灌装:将经步骤(4)得到的混合液进行均质,均质压力为15-22MPa,然后用灌装机进行灌装并密封;
(6)杀菌、冷却:将步骤(5)灌装的饮料浸入100℃水中杀菌15min,然后将杀菌后的饮料立即转入冷却槽内冷却至室温,进行检验入库。
本发明提供了一种南瓜保健饮料的制备工艺,该饮料对人体具有助消化、补脾胃、滋养强壮之功效。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1.一种南瓜保健饮料的制备工艺,其特征在于以下步骤:
称取以下原料:南瓜50kg,白糖10kg,蜂蜜5kg,蛋白糖2kg,精盐0.3kg,羧甲基纤维素钠0.06kg,山药15kg,饮用水80kg;
(1)预处理:将南瓜清洗干净,用刀去皮、切块,将山药清洗干净,用刀去皮、切块;
(2)热烫:将步骤(1)得到的南瓜与山药放人不锈钢蒸汽夹层锅中,蒸汽压力在0.14-0.17mpa,温度为90-98℃,热烫时间为12-16min,使南瓜与山药软化;
(3)打浆、精磨:将步骤(2)得到的南瓜与山药放入打浆机中打浆,然后放入不锈钢胶体磨进行精磨,得混合浆;
(4)调配:向步骤(3)得到的混合液里分别加入白糖、蜂蜜、蛋白糖、精盐、羧甲基纤维素钠和饮用水混合均匀;
(5)均质、灌装:将经步骤(4)得到的混合液进行均质,均质压力为15-22MPa,然后用灌装机进行灌装并密封;
(6)杀菌、冷却:将步骤(5)灌装的饮料浸入100℃水中杀菌15min,然后将杀菌后的饮料立即转入冷却槽内冷却至室温,进行检验入库。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105341598A (zh) * | 2015-10-10 | 2016-02-24 | 中国农业大学 | 一种增香南瓜益生菌饮料的制备方法 |
CN105558740A (zh) * | 2016-01-15 | 2016-05-11 | 徐州工程学院 | 一种南瓜山药复合速溶固体饮料及其制作工艺 |
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CN101946954A (zh) * | 2010-08-04 | 2011-01-19 | 安徽燕之坊食品有限公司 | 一种有助消化的固体饮料及其加工方法 |
CN103251102A (zh) * | 2013-06-05 | 2013-08-21 | 胡莉 | 一种南瓜速溶健康饮品 |
WO2015046279A1 (ja) * | 2013-09-25 | 2015-04-02 | モアーク農産株式会社 | 酵素失活の無い野菜・果実ジュースの製造方法及び得られた野菜・果実ジュース |
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CN101946954A (zh) * | 2010-08-04 | 2011-01-19 | 安徽燕之坊食品有限公司 | 一种有助消化的固体饮料及其加工方法 |
CN103251102A (zh) * | 2013-06-05 | 2013-08-21 | 胡莉 | 一种南瓜速溶健康饮品 |
WO2015046279A1 (ja) * | 2013-09-25 | 2015-04-02 | モアーク農産株式会社 | 酵素失活の無い野菜・果実ジュースの製造方法及び得られた野菜・果実ジュース |
Non-Patent Citations (1)
Title |
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郑立红: "苦瓜南瓜复合保健饮料的研制", 《食品工业》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105341598A (zh) * | 2015-10-10 | 2016-02-24 | 中国农业大学 | 一种增香南瓜益生菌饮料的制备方法 |
CN105558740A (zh) * | 2016-01-15 | 2016-05-11 | 徐州工程学院 | 一种南瓜山药复合速溶固体饮料及其制作工艺 |
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