CN104905353A - 一种防腹泻葡萄汁饮料及其制作方法 - Google Patents
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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
- 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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Abstract
本发明公开的是一种防腹泻葡萄汁饮料及其制作方法，选优质葡萄清洗沥干，放入榨汁机中，再加入由铁苋、金樱子、马兰头熬制的中药液和蜂蜜进行榨汁，得到防腹泻葡萄汁饮料，经本发明制成的防腹泻葡萄汁饮料，具有清热解毒、利湿、止泻的良好功效，抗菌消炎作用，又可补充营养。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及的是一种防腹泻葡萄汁饮料及其制作方法。
背景技术
果汁饮料是人们日常生活中必不可少的食品，在炎热夏季，人们常用来消暑解热，在餐桌上也是必备之品，因它们口感甜美而深受大众欢迎，饮用后可补充身体因运动和进行生命活动所消耗掉的水分和一部分糖、矿物质，对维持体内的水液电解质平衡有一定作用，特别是添加了铁苋、金樱子、马兰头的葡萄汁果汁饮料，对于胃肠道偏弱者特别适用，具有清热解毒、利湿、止泻的良好功效，抗菌消炎作用，又可补充营养。
发明内容
本发明的目的在于公开一种防腹泻葡萄汁饮料及其制作方法。
一种防腹泻葡萄汁饮料，按其重量份计，由以下原料配制而成：
葡萄果浆60-70份、蜂蜜3-5份、铁苋2-2.5份、金樱子2-2.5份、马兰头1-1.5份、β-低乳糖苷酶0.02-0.05份。
一种防腹泻葡萄汁饮料的制作方法，其特征在于，步骤如下：
选购自然成熟鲜嫩味甜的葡萄，用剪刀贴近果蒂，把葡萄挨个地剪除果蒂，不要破皮，然后把葡萄用淡盐水浸泡十分钟左右，用清水冲洗一遍，再把水沥干；
选铁苋2-2.5份、金樱子2-2.5份、马兰头1-1.5份，放入陶瓷器皿中，加水20份浸泡6-8h,先煮沸，再转小火慢煮20-25min，然后过滤中草药药渣，得到药液A；
选用清理后葡萄进行破碎，制成果浆，取葡萄果浆60-70份，加入β-低乳糖苷酶0.02-0.05份进行搅匀，然后静置3-4h，温度保持25-28℃ ,再用离心分离法滤渣，得到制液B；
取17-19份药液A，温度冷却至22-25℃，加入蜂蜜3-5份搅匀，把板热交换器温度设定105-110℃、时间5-8s,进行高温瞬时灭菌，得到制液C；
将步骤中所得制液B与步骤中所得制液C搅匀，静置2周后，抽吸出上清液进行紫外线灭菌，即得成品。
本发明的有益效果：经本发明制成的防腹泻葡萄汁饮料，金樱子含维生素C、苹果酸、枸橼酸、鞣质、皂甙，用于肾虚不固、久泻久痢等；马兰头富含钙、磷、铁、胡萝卜素、钾、维生素B、尼克酸等，有清热解毒、凉血止血、利湿消肿之功效，并具有清热止血，有抗菌消炎作用；铁苋中富含蛋白质、糖类及多种维生素和矿物质，其所含的蛋白质能充分被人体吸收，所含胡萝卜素为人体提供丰富的营养物质，有利于强身健体，提高机体的免疫力等，并且所加的β-低乳糖苷酶，抗营养因子，降低食糜粘度，减少腹泻的发生，摧毁植物细胞壁结构，促进细胞内营养物质释放，提高营养物质的利用效率，预防腹泻效果显著，而且经过本发明的合理配比及科学的处理，可使各成分协同作用，使各成分的营养成分能得以充分释放，提升营养价值，降低其副作用，还可以增强口感，由于其高效吸收配方，有助于各营养的吸收，营养均衡全面，特别适合幼儿及儿童长期饮用，尤其是成品中低于1.5g/L的低乳糖，能够抑制因乳糖不耐受，引起的腹胀、腹泻等。
具体实施方式
一种防腹泻葡萄汁饮料的制作方法，步骤如下：
选购自然成熟鲜嫩味甜的葡萄，用剪刀贴近果蒂，把葡萄挨个地剪除果蒂，不要破皮，然后把葡萄用淡盐水浸泡十分钟左右，用清水冲洗一遍，再把水沥干；
选铁苋2-2.5份、金樱子2-2.5份、马兰头1-1.5份，放入陶瓷器皿中，加水2L浸泡6-8h,先煮沸，再转小火慢煮20-25min，然后过滤中草药药渣，得到400ml药液A；
选用清理后，取葡萄汁18-20份进行破碎制成果浆，加入β-低乳糖苷酶0.02-0.05份进行搅匀，然后静置3-4h，温度保持25-28℃ ,再用离心分离法滤渣，得到制液B；
取90-110ml的A药液温度冷却至22-25℃，加入蜂蜜3-5份，把板热交换器温度设定105-110℃，时间5-8s,进行高温瞬时灭菌，得到制液C；
将步骤中所得制液B与步骤中所得制液C搅匀，静置2周后，抽吸出上清液进行紫外线灭菌，即得成品。
实施例1
一种防腹泻葡萄汁饮料，按其重量份计，由以下原料配制而成：
葡萄果浆60份、蜂蜜3份、铁苋2份、金樱子2份、马兰头1份、β-低乳糖苷酶0.02份。
实施例2
一种防腹泻葡萄汁饮料，按其重量份计，由以下原料配制而成：
葡萄果浆70份、蜂蜜5份、铁苋2.5份、金樱子2.5份、马兰头1.5份、β-低乳糖苷酶0.05份。
实施例3
一种防腹泻葡萄汁饮料，按其重量份计，由以下原料配制而成：
葡萄果浆65份、蜂蜜4份、铁苋2.3份、金樱子2.2份、马兰头1.3份、β-低乳糖苷酶0.04份。
实施例4
一种防腹泻葡萄汁饮料，按其重量份计，由以下原料配制而成：
葡萄果浆60份、蜂蜜5份、铁苋2份、金樱子2.5份、马兰头1.5份、β-低乳糖苷酶0.05份。
Claims (2)
1.一种防腹泻葡萄汁饮料，其特征在于，按其重量份，由以下原料配制而成：
葡萄果浆60-70份、蜂蜜3-5份、铁苋2-2.5份、金樱子2-2.5份、马兰头1-1.5份、β-低乳糖苷酶0.02-0.05份。
2.一种防腹泻葡萄汁饮料的制作方法，其特征在于，步骤如下：
选购自然成熟鲜嫩味甜的葡萄，用剪刀贴近果蒂，把葡萄挨个地剪除果蒂，不要破皮，然后把葡萄用淡盐水浸泡十分钟左右，用清水冲洗一遍，再把水沥干；
选铁苋2-2.5份、金樱子2-2.5份、马兰头1-1.5份，放入陶瓷器皿中，加水20份浸泡6-8h,先煮沸，再转小火慢煮20-25min，然后过滤中草药药渣，得到药液A；
选用清理后葡萄进行破碎，制成果浆，取葡萄果浆60-70份，加入β-低乳糖苷酶0.02-0.05份进行搅匀，然后静置3-4h，温度保持25-28℃ ,再用离心分离法滤渣，得到制液B；
取17-19份药液A，温度冷却至22-25℃，加入蜂蜜3-5份搅匀，把板热交换器温度设定105-110℃、时间5-8s,进行高温瞬时灭菌，得到制液C；
将步骤中所得制液B与步骤中所得制液C搅匀，静置2周后，抽吸出上清液进行紫外线灭菌，即得成品。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068484A (zh) * | 1991-07-11 | 1993-02-03 | 河北省柏乡县饮料厂 | 浓缩葡萄汁保健饮料的制作方法 |
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