CN105105237A - 一种茉莉花香椰汁味姜汁饮料及其制备方法 - Google Patents
一种茉莉花香椰汁味姜汁饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种茉莉花香椰汁味姜汁饮料，其特征在于，由以下重量份的原料组成：生姜120-140、茉莉花15-20、浓缩椰子汁40-50、珍珠粉1-2、蜂花粉2-4、变性淀粉乳5-6、迷迭香4-6、螺旋藻3-4、大豆多肽粉7-10、肌醇0.8-1.0、肉豆蔻提取物2-3、柠檬酸适量、α-淀粉酶适量、安琪甜酒曲适量。本发明采用活性炭吸附生姜中的刺激性气味，通过半发酵的方式产生微量酒香，使本品具有清香爽口，细腻润滑的口感；添加的茉莉花使本品具有茉莉花的清香，芳香怡人，添加的椰子汁不仅口感香醇，还含有蛋白质、脂肪、维生素C及钙、磷、铁、钾、镁、钠等矿物质，具有清凉消暑、生津止渴的功效。
Description
技术领域
本发明属于食品加工领域，具体是一种茉莉花香椰汁味姜汁饮料及其制备方法。
背景技术
生姜是姜科姜属多年生宿根草本植物的新鲜根茎，肉质肥厚，味辛，性微温，具有独特的芳香味和姜辣味。生姜营养丰富，含有多种对人体有益的营养成分，如粗蛋白、碳水化合物、多种氨基酸、丰富的维生素及矿质元素，还含有姜酮、姜烯酚、姜辣素以及柠檬醛、姜醇等生物活性物质，享有“天然抗生素”之称誉。
生姜既有去腥调味、减腻解毒的功能，又有促进血液循环，增进食欲、加强消化、开胃健胃、发汗解表、温中散寒的药用功效。近年来许多研究表明，生姜具有抗血小板聚集、升压强心、降血脂；抗动脉粥样硬化、保护胃粘膜、防溃疡；还具有消炎杀菌、保肝利胆、驱虫、镇痛、抗病毒、抗炎症、抗惊厥、抗氧化等作用；姜内含有一种香叶醇的化合物，能增强其他抗肿瘤药物作用，可用于抗肿瘤。
我国生姜资源十分丰富，它的药食兼备、营养保性及多种功效，使其制品成为人们喜爱与青睐的保健食品，目前以生姜为原料加工成的饮品大多是感官欠佳的混浊饮料，并且有一股生姜的刺激性气味，影响口感。同时，由于现有的姜汁饮品中成分单一、营养物质不丰富、保健功能不明显等，不符合现代人们对食品的要求。
发明内容
为解决上述技术问题，本发明的目的是提供一种茉莉花香椰汁味姜汁饮料及其制备方法。
为达到上述目的，本发明采用的技术方案如下：
一种茉莉花香椰汁味姜汁饮料，其特征在于，由以下重量份的原料组成：生姜120-140、茉莉花15-20、浓缩椰子汁40-50、珍珠粉1-2、蜂花粉2-4、变性淀粉乳5-6、迷迭香4-6、螺旋藻3-4、大豆多肽粉7-10、肌醇0.8-1.0、肉豆蔻提取物2-3、柠檬酸适量、α-淀粉酶适量、安琪甜酒曲适量。
一种茉莉花香椰汁味姜汁饮料的制备方法，其特征在于，包括以下步骤：
（1）选择新鲜的生姜，清洗干净，去皮后切成长宽为0.5-1.0cm，厚度为0.2-0.3cm的碎块，然后将生姜碎块包裹在装有活性炭的隔层布中，放在水浴锅中蒸20-30min，取出后加入3倍生姜重量份的纯净水，再按照1.5g/L的用量加入柠檬酸进行护色处理后置于打浆机上打浆，得到姜原浆；
（2）将所得姜原浆混合后置于不锈钢锅中，在70-75℃下糊化50-60min，充分糊化后降温，备用；
（3）将糊化后的姜原汁的pH调整为4-5，再按0.2mL/L的用量加入α-淀粉酶，在55-60℃的温度下保温处理30-35min，将温度降至10-15℃后加入适量的安琪甜酒曲低温发酵，姜原汁发酵一段时间至姜汁中的葡萄糖含量为原来45%-55%时，高温灭菌得到发酵姜汁；
（4）将茉莉花、迷迭香、螺旋藻进行脱水干燥，然后分别进行粉碎，备用；
（5）将发酵姜汁与浓缩椰子汁、珍珠粉、蜂花粉、变性淀粉乳、大豆多肽粉、肌醇、肉豆蔻提取物以及步骤（4）得到的干燥粉末一起混合后放入高压均质机中在20-25Mpa的压力下进行均质处理，然后加入适量的纯净水混合后灌装，在110-120℃的温度下杀菌8-10min，即得所述茉莉花香椰汁味姜汁饮料。
本发明的有益效果：
本发明采用活性炭吸附生姜中的刺激性气味，通过半发酵的方式产生微量酒香，使本品具有清香爽口，细腻润滑的口感；添加的茉莉花使本品具有茉莉花的清香，芳香怡人，添加的椰子汁不仅口感香醇，还含有蛋白质、脂肪、维生素C及钙、磷、铁、钾、镁、钠等矿物质，具有清凉消暑、生津止渴的功效。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例：
本发明所述的一种茉莉花香椰汁味姜汁饮料，其特征在于，由以下重量份（kg）的原料组成：生姜140、茉莉花20、浓缩椰子汁50、珍珠粉2、蜂花粉4、变性淀粉乳6、迷迭香6、螺旋藻4、大豆多肽粉10、肌醇1.0、肉豆蔻提取物3、柠檬酸适量、α-淀粉酶适量、安琪甜酒曲适量。
一种茉莉花香椰汁味姜汁饮料的制备方法，其特征在于，包括以下步骤：
（1）选择新鲜的生姜，清洗干净，去皮后切成长宽为0.5-1.0cm，厚度为0.2-0.3cm的碎块，然后将生姜碎块包裹在装有活性炭的隔层布中，放在水浴锅中蒸20-30min，取出后加入3倍生姜重量份的纯净水，再按照1.5g/L的用量加入柠檬酸进行护色处理后置于打浆机上打浆，得到姜原浆；
（2）将所得姜原浆混合后置于不锈钢锅中，在70-75℃下糊化50-60min，充分糊化后降温，备用；
（3）将糊化后的姜原汁的pH调整为4-5，再按0.2mL/L的用量加入α-淀粉酶，在55-60℃的温度下保温处理30-35min，将温度降至10-15℃后加入适量的安琪甜酒曲低温发酵，姜原汁发酵一段时间至姜汁中的葡萄糖含量为原来45%-55%时，高温灭菌得到发酵姜汁；
（4）将茉莉花、迷迭香、螺旋藻进行脱水干燥，然后分别进行粉碎，备用；
（5）将发酵姜汁与浓缩椰子汁、珍珠粉、蜂花粉、变性淀粉乳、大豆多肽粉、肌醇、肉豆蔻提取物以及步骤（4）得到的干燥粉末一起混合后放入高压均质机中在20-25Mpa的压力下进行均质处理，然后加入适量的纯净水混合后灌装，在110-120℃的温度下杀菌8-10min，即得所述茉莉花香椰汁味姜汁饮料。
Claims (2)
1.一种茉莉花香椰汁味姜汁饮料，其特征在于，由以下重量份的原料组成：生姜120-140、茉莉花15-20、浓缩椰子汁40-50、珍珠粉1-2、蜂花粉2-4、变性淀粉乳5-6、迷迭香4-6、螺旋藻3-4、大豆多肽粉7-10、肌醇0.8-1.0、肉豆蔻提取物2-3、柠檬酸适量、α-淀粉酶适量、安琪甜酒曲适量。
2.根据权利要求1所述的一种茉莉花香椰汁味姜汁饮料的制备方法，其特征在于，包括以下步骤：
（1）选择新鲜的生姜，清洗干净，去皮后切成长宽为0.5-1.0cm，厚度为0.2-0.3cm的碎块，然后将生姜碎块包裹在装有活性炭的隔层布中，放在水浴锅中蒸20-30min，取出后加入3倍生姜重量份的纯净水，再按照1.5g/L的用量加入柠檬酸进行护色处理后置于打浆机上打浆，得到姜原浆；
（2）将所得姜原浆混合后置于不锈钢锅中，在70-75℃下糊化50-60min，充分糊化后降温，备用；
（3）将糊化后的姜原汁的pH调整为4-5，再按0.2mL/L的用量加入α-淀粉酶，在55-60℃的温度下保温处理30-35min，将温度降至10-15℃后加入适量的安琪甜酒曲低温发酵，姜原汁发酵一段时间至姜汁中的葡萄糖含量为原来45%-55%时，高温灭菌得到发酵姜汁；
（4）将茉莉花、迷迭香、螺旋藻进行脱水干燥，然后分别进行粉碎，备用；
（5）将发酵姜汁与浓缩椰子汁、珍珠粉、蜂花粉、变性淀粉乳、大豆多肽粉、肌醇、肉豆蔻提取物以及步骤（4）得到的干燥粉末一起混合后放入高压均质机中在20-25Mpa的压力下进行均质处理，然后加入适量的纯净水混合后灌装，在110-120℃的温度下杀菌8-10min，即得所述茉莉花香椰汁味姜汁饮料。
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| CN105918545A (zh) * | 2016-04-20 | 2016-09-07 | 安徽舒绿茶业有限公司 | 一种蜂蜜姜茶及其制备方法 |
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