CN105124687A - 一种绞股蓝复合果汁的制作方法 - Google Patents
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Abstract
本发明公开了一种绞股蓝复合果汁的制作方法，属于食品加工领域。其特征在于：采用绞股蓝→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程。有益效果：本发明产品汁液澄清，口感酸甜适口，具有绞股蓝的鲜美和桔梗的清香风味，本产品营养价值高，常食能加强血液循环，促进新陈代谢有规律地进行，可以健肠胃增进消化吸收，具有补气生津、清热解毒、止咳祛痰、保心护脉的功效，是一种保健价值高、绿色健康的纯天然饮品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种绞股蓝复合果汁的制作方法。
背景技术
绞股蓝，又名五叶参、七叶胆，日本称之甘蔓茶，属葫芦科的一种植物。多年生攀援草本。叶子互生，常5～7小叶，呈鸟趾状复叶；中央一枚较大，先端渐尖，叶缘有锯齿。夏季开黄白色花，圆锥花序腋生，雌雄异株。圆形浆果；种子如豌豆大，熟时为黑紫色。绞股蓝味甘、苦，性微寒；服绞股蓝后，肠胃蠕动加快，食欲增加耐饥渴的时间长，可以健肠胃增进消化吸收。对大脑皮层兴奋和抑制的反应能保持适当的绞股蓝平衡，对中枢神经有双向调节作用，补脑安神，具有优良的镇痛、安眠、抗紧张的功效。绞股蓝在降低心肌壁紧张、缓和脑血管及外周血管阻力的基础上，能增强心脑活力，加大冠状动脉流量，缓和动脉硬化，促使整体循环更加旺盛而流畅，具有护心保脉的功效。人服绞股蓝后，体力精力更加充沛，不易疲劳，即使疲倦了也易于恢复，从而工作效率大增。常饮绞股蓝的人能加强血液循环，促进新陈代谢有规律地进行，起到抗衰美容的功效。
绞股蓝营养价值高、功效多，用于加工成绞股蓝复合果汁可实现对绞股蓝原料的综合利用，可以直接食用，味道鲜美，贮藏时间长，提高其经济价值。
发明内容
本发明的目的是提供一种绞股蓝复合果汁的制作方法，可以直接食用，味道鲜美，贮藏时间长。
本发明解决其技术问题所采取的技术方案是：
一种绞股蓝复合果汁的制作方法，其特征在于：采用绞股蓝→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程，具体操作步骤为：
（1）选料、浸泡：选优质绞股蓝颗粒，浸泡8-12h，至绞股蓝下沉、变软；
（2）预煮浸提：按绞股蓝∶水=1∶10的比例预煮45分钟，再降温至68℃，浸提130-150分钟，用纱布过滤，取汁备用；按上述方法制得桔梗浸提液；
（3）打浆：将浸提后的绞股蓝滤渣、桔梗滤渣，加入茯苓、黄芩、甘草清水打浆，过180目筛过滤，然后与浸提汁混合；
（4）配料：绞股蓝汁中加入适量的木糖醇、饴糖、沙棘汁、苹果酸、赤芍粉、白芷粉、槐花粉，调制pH为3.5；
（5）细磨：用胶体磨将料液磨至粒径2-4毫米；
（6）均质：采取高压均质法，使液粒径为12-15微米；
（7）杀菌：采用巴氏杀菌法，即108℃/20分钟；
（8）包装：将杀菌后的饮料趁热分装与干净的玻璃瓶中，封口，即为成品。
有益效果：本发明产品汁液澄清，口感酸甜适口，具有绞股蓝的鲜美和桔梗的清香风味，本产品营养价值高，常食能加强血液循环，促进新陈代谢有规律地进行，可以健肠胃增进消化吸收，具有补气生津、清热解毒、止咳祛痰、保心护脉的功效，是一种保健价值高、绿色健康的纯天然饮品。
具体实施方式
实施例1：
一种绞股蓝复合果汁的制作方法，具体操作步骤为：
（1）选料、浸泡：选优质干绞股蓝、绞股蓝为原料，浸泡1-2h，至绞股蓝下沉、变软；
（2）预煮浸提：按原料∶水=1∶16的比例预煮55分钟，再降温至78℃，浸提15分钟，用纱布过滤，取汁备用；
（3）打浆：将浸提后的原料滤渣和醋栗加水打浆，过180目筛过滤，然后与浸提汁混合；
（4）配料：绞股蓝汁中加入适量的果糖、苹果酸、桂花酱、丁香粉、绞股蓝粉，调制PH为4.5；
（5）细磨：用胶体磨将料液磨至粒径8毫米；
（6）均质：采取高压均质法，使液粒径为0.8微米；
（7）杀菌：采用巴氏杀菌法，即121℃/3分钟；
（8）包装：将杀菌后的饮料趁热分装与干净的玻璃瓶中，封口，即为成品。
实施例2：
一种绞股蓝复合果汁的制作方法，具体操作步骤为：
（1）选料、浸泡：选优质干绞股蓝，浸泡6h，至绞股蓝下沉、变软；
（2）预煮浸提：按绞股蓝∶水=1∶25的比例预煮60分钟，再降温至85℃，浸提12分钟，用纱布过滤，取汁备用；
（3）打浆：将浸提后的绞股蓝滤渣、红橘皮加水打浆，过120目筛过滤，然后与浸提汁混合；
（4）配料：绞股蓝汁中加入适量的甜菊糖浆、土枸杞粉、薄荷粉、天门冬粉、何首乌粉，调制PH为3.5；
（5）细磨：用胶体磨将料液磨至粒径2毫米；
（6）均质：采取高压均质法，使液粒径为5微米；
（7）杀菌：采用巴氏杀菌法，即112℃/20分钟；
（8）包装：将杀菌后的饮料趁热分装与干净的玻璃瓶中，封口，即为成品。
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)
1.一种绞股蓝复合果汁的制作方法，其特征在于：采用绞股蓝→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程，具体操作步骤为：
（1）选料、浸泡：选优质绞股蓝颗粒，浸泡8-12h，至绞股蓝下沉、变软；
（2）预煮浸提：按绞股蓝∶水=1∶10的比例预煮45分钟，再降温至68℃，浸提130-150分钟，用纱布过滤，取汁备用；按上述方法制得桔梗浸提液；
（3）打浆：将浸提后的绞股蓝滤渣、桔梗滤渣，加入茯苓、黄芩、甘草清水打浆，过180目筛过滤，然后与浸提汁混合；
（4）配料：绞股蓝汁中加入适量的木糖醇、饴糖、沙棘汁、苹果酸、赤芍粉、白芷粉、槐花粉，调制pH为3.5；
（5）细磨：用胶体磨将料液磨至粒径2-4毫米；
（6）均质：采取高压均质法，使液粒径为12-15微米；
（7）杀菌：采用巴氏杀菌法，即108℃/20分钟；
（8）包装：将杀菌后的饮料趁热分装与干净的玻璃瓶中，封口，即为成品。
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