CN104997102A - 一种拐枣红薯叶保健饮料 - Google Patents
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Abstract
本分案申请公开了一种拐枣红薯叶保健饮料,是将乌蔹莓、蔓越莓、余甘子、拐枣打浆,调配入乌蔹莓茎叶与红薯叶提取液、桑椹汁、芒果汁,再经均质、杀菌、罐装、检验、贮藏等步骤加工而成。生产出的拐枣红薯叶饮料,不仅能保留乌蔹莓、蔓越莓、余甘子、拐枣等原料的营养物质,而且富含其茎叶的营养成分,提高了原料的利用率,多次均质,改善成品饮料的口感与品质,饮料营养均衡、酸甜盈口,且具有明显的清肺止咳、利咽消肿等保健效果。其操作简单、易于掌握。
Description
本申请为申请号201410335288.8、申请日2014年7月15日、发明名称“乌蔹莓保健饮料的制作方法”的分案申请。
技术领域
本发明涉及一种饮料,尤其是涉及一种拐枣红薯叶为原料制作的饮料。
背景技术
乌蔹莓,又称五叶藤、五爪龙等,是葡萄科乌蔹莓属多年生蔓生草本植物。乌蔹莓是一种中药材,一般以全草入药。《草木便方》记载:“清热解毒,涂疮毒,消结核,九子虚气疡,补益虚损。”据测定:每百克嫩叶含水分83克,蛋白质4.7克,脂肪0.3克,碳水化合物7克,钙528毫克,磷69毫克,铁12.6毫克,胡萝卜素2.95毫克,维生素B10.09毫克,维生素B20.27毫克,尼克酸1.1毫克,维生素C12毫克。具有清热利湿、解毒消肿等功效。目前,乌蔹莓除被加工成药品外,大部分乌蔹莓产品是保健酒,存在着产品种类较少的缺陷。
发明内容
本发明针对目前以乌蔹莓、蔓越莓、余甘子、拐枣加工的产品种类较少的缺陷,提供一种乌蔹莓果实与茎叶均作为原料,添加蔓越莓、余甘子、拐枣、红薯叶等原料制作成一种保健饮料,以填补这一领域的空白。
本发明解决其技术问题所采取的技术方案是:
一种乌蔹莓保健饮料的制作方法,其特征在于,采用以下步骤:
A、原料处理:挑选完全成熟的乌蔹莓,经清水清洗杂质后,进行打浆,经过120-150目的筛网过滤,所得滤渣加1-2倍的水继续进行打浆,将两次所得浆液混合制得乌蔹莓浆,将两次打浆的浆液混合,减少了原料营养物质的流失,提高了原料的利用率;
B、茎叶提取液:将乌蔹莓茎叶经清洗后,切碎,放入茎叶重量2-3倍的水中煎煮,温度控制为80-90℃,煮制10-20min,重复煎煮2-4次,将多次煎煮液过滤混合后制得茎叶提取液,通过多次煎煮,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:取乌蔹莓浆20-30重量份、茎叶提取液15-20重量份、木糖醇7-9重量份、高纯果糖浆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,将乌蔹莓及乌蔹莓茎叶均作为原料,使成品饮料营养更加丰富;
D、均质:将搅拌均匀的混合液均质处理,温度为80-90℃,压力为20-30Mpa,重复2-4次,通过多次均质,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120-125℃,时间8-10s,制得乌蔹莓饮料;
F、罐装:将杀菌后的乌蔹莓饮料冷却至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。
本发明是将乌蔹莓、蔓越莓、余甘子、拐枣打浆,调配入乌蔹莓茎叶与红薯叶提取液、桑椹汁、芒果汁,再经均质、杀菌、罐装、检验、贮藏等步骤加工而成。生产出的拐枣红薯叶饮料,不仅能保留乌蔹莓、蔓越莓、余甘子、拐枣等原料的营养物质,而且富含其茎叶的营养成分,提高了原料的利用率,多次均质,改善成品饮料的口感与品质,饮料营养均衡、酸甜盈口,具有明显的清肺止咳、利咽消肿保健效果,经47名因常年吸烟导致的咳嗽咽痛人群每日50毫升饮用60天,症状改善总有效率为88%。本发明操作简单、易于掌握。
具体实施方式
实施例1:一种乌蔹莓保健饮料的制作方法,采用以下步骤:
A、原料处理:挑选完全成熟的乌蔹莓,经清水清洗杂质后,进行打浆,经过120目的筛网过滤,所得滤渣加1倍的水继续进行打浆,将两次所得浆液混合制得乌蔹莓浆,将两次打浆的浆液混合,减少了原料营养物质的流失,提高了原料的利用率;
B、茎叶提取液:将乌蔹莓茎叶经清洗后,切碎,取2kg乌蔹莓碎茎叶放入6kg的水中煎煮,温度控制为80℃,煮制20min,重复煎煮2次,将多次煎煮液过滤混合后制得茎叶提取液,通过多次煎煮,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2kg的乌蔹莓浆、1.5kg的茎叶提取液、0.8kg的木糖醇、0.6kg的高纯果糖浆、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,将乌蔹莓及乌蔹莓茎叶均作为原料,使成品饮料营养更加丰富;
D、均质:将搅拌均匀的混合液均质处理,温度为80℃,压力为30Mpa,重复2次,通过多次均质,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120℃,时间10s,制得乌蔹莓饮料;
F、罐装:将杀菌后的乌蔹莓饮料冷却至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2:一种乌蔹莓保健饮料的制作方法,采用以下步骤:
A、原料处理:挑选完全成熟的乌蔹莓、灯笼果、山葡萄,经清水清洗杂质后,取5kg乌蔹莓、1kg灯笼果、1kg山葡萄混合均匀后进行打浆,经过140目的筛网过滤,所得滤渣加1.5倍的水继续进行打浆,将两次所得浆液混合制得原料果浆,将两次打浆的浆液混合,减少了原料营养物质的流失,提高了原料的利用率;
B、茎叶提取液:将乌蔹莓茎叶、芦荟经清洗后,切碎,取2kg乌蔹莓碎茎叶、1kg芦荟碎段放入6kg的水中煎煮,温度控制为85℃,煮制15min,重复煎煮3次,将多次煎煮液过滤混合后制得茎叶提取液,通过多次煎煮,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的乌蔹莓浆、2kg的茎叶提取液、0.8kg的木糖醇、0.5kg的菊苣汁、0.5kg的海棠果汁、0.5kg的高纯果糖浆、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,将乌蔹莓及乌蔹莓茎叶均作为原料,使成品饮料营养更加丰富;
D、均质:将搅拌均匀的混合液均质处理,温度为85℃,压力为25Mpa,重复3次,通过多次均质,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123℃,时间9s,制得乌蔹莓饮料;
F、罐装:将杀菌后的乌蔹莓饮料冷却至34℃,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3:一种拐枣红薯叶保健饮料,采用以下步骤制作:
A、原料处理:挑选完全成熟的乌蔹莓、蔓越莓、余甘子、拐枣,经清水清洗杂质后,取5kg乌蔹莓、0.5kg蔓越莓、0.5kg余甘子、0.5kg拐枣混合均匀后进行打浆,经过150目的筛网过滤,所得滤渣加2倍的水继续进行打浆,将两次所得浆液混合制得原料果浆,将两次打浆的浆液混合,减少了原料营养物质的流失,提高了原料的利用率;
B、茎叶提取液:将乌蔹莓茎叶、甘草、红薯叶经清洗后,切碎,取2kg乌蔹莓碎茎叶、1kg甘草碎段、1kg红薯叶碎段混合均匀后放入10kg的水中煎煮,温度控制为90℃,煮制10min,
重复煎煮4次,将多次煎煮液过滤混合后制得茎叶提取液,通过多次煎煮,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3kg的乌蔹莓浆、1.5kg的茎叶提取液、0.9kg的木糖醇、0.5kg的桑椹汁、0.5kg的芒果汁、0.6kg的高纯果糖浆、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,将乌蔹莓及乌蔹莓茎叶均作为原料,使成品饮料营养更加丰富;
D、均质:将搅拌均匀的混合液均质处理,温度为90℃,压力为20Mpa,重复4次,通过多次均质,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125℃,时间8s,制得拐枣红薯叶饮料;
F、罐装:将杀菌后的拐枣红薯叶饮料冷却至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)
1.一种拐枣红薯叶保健饮料,其特征在于,采用以下步骤制作:
A、原料处理:挑选完全成熟的乌蔹莓、蔓越莓、余甘子、拐枣,经清水清洗杂质后,取5kg乌蔹莓、0.5kg蔓越莓、0.5kg余甘子、0.5kg拐枣混合均匀后进行打浆,经过150目的筛网过滤,所得滤渣加2倍的水继续进行打浆,将两次所得浆液混合制得原料果浆,将两次打浆的浆液混合,减少了原料营养物质的流失,提高了原料的利用率;
B、茎叶提取液:将乌蔹莓茎叶、甘草、红薯叶经清洗后,切碎,取2kg乌蔹莓碎茎叶、1kg甘草碎段、1kg红薯叶碎段混合均匀后放入10kg的水中煎煮,温度控制为90℃,煮制10min,
重复煎煮4次,将多次煎煮液过滤混合后制得茎叶提取液,通过多次煎煮,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3kg的乌蔹莓浆、1.5kg的茎叶提取液、0.9kg的木糖醇、0.5kg的桑椹汁、0.5kg的芒果汁、0.6kg的高纯果糖浆、0.04kg的柠檬酸、0.02kg的稳定剂、0.01kg的香精等,加水至10kg,搅拌均匀,制成混合液,将乌蔹莓及乌蔹莓茎叶均作为原料,使成品饮料营养更加丰富;
D、均质:将搅拌均匀的混合液均质处理,温度为90℃,压力为20Mpa,可重复4次,通过多次均质,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125℃,时间8s,制得拐枣红薯叶饮料;
F、罐装:可将杀菌后的拐枣红薯叶饮料冷却至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。
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