CN105167042A - 一种余甘子龙葵保健饮料 - Google Patents
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Abstract
本发明公开了一种余甘子龙葵保健饮料,以车厘子、余甘子、甘草与龙葵为原料,经过将车厘子、余甘子打浆、甘草茎叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤加工而成。采用本发明生产的余甘子龙葵饮料,既含有车厘子的营养物质,也富含甘草、余甘子与龙葵的营养成分,提高了车厘子及甘草等原料的利用率,饮料清香可口、甜美细腻,具有清肺止咳、利咽消肿等功效。其操作简单、易于掌握。
Description
本申请为申请号201410322001.8、申请日2014年7月5日、发明名称“一种车厘子饮料的制作方法”的分案申请。
技术领域
本发明涉及一种饮料,尤其是涉及一种余甘子龙葵保健饮料的制作方法。
背景技术
车厘子,又称含桃、荆桃等,是蔷薇科李属多年生落叶乔木的果实。车厘子呈暗红色,果实硕大、坚实而多汁,入口甜美,果肉细腻,色清,汁无色,入口清香可口,甜美细嫩。车厘子的含铁量特别高,位于各种水果之首。常食车厘子可补充体内对铁元素的需求,促进血红蛋白再生,既可防治缺铁性贫血,又可增强体质,健脑益智。车厘子营养丰富,具有调中益气、健脾和胃、祛风湿、养颜驻容等功效。由于车厘子成熟期短、难保存,是一种季节性水果,导致车厘子集中上市,若不能被市场消费掉,会造成资源的浪费。目前,车厘子大多被当作水果被直接食用,而以车厘子作为原料加工成的饮料,未见相关报道及产品上市。
发明内容
本发明的目的在于充分开车厘子、余甘子、甘草、龙葵的营养资源,提供一种营养丰富、清肺止咳、利咽消肿等多种保健功能的车厘子饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种车厘子饮料的制作方法,按如下步骤进行:
A、原料处理:取完全成熟的车厘子,经清水清洗杂质后,进行打浆,经过120-150目的筛网过滤,制得车厘子浆,直接打浆,避免营养物质的流失;
B、茎叶提取液:将甘草茎叶经清洗后,切碎,放入茎叶重量3-4倍的水中煎煮,温度控制为80-90℃,煮制40-50min,温度在50℃时用100-120目滤筛过滤,回凉后滤液贮存,滤渣经二次提取后,滤液与第一次提取液充分混合,制得甘草茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,减少了营养成分的流失;
C、调配:取车厘子浆25-35重量份、甘草提取液20-25重量份、木糖醇6-8重量份、高纯果糖浆4-6重量份、风味剂0.1-0.5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,将车厘子浆、提取液调配,使车厘子饮料营养均衡,以木糖醇、果糖作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
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;
E、杀菌:采用瞬间杀菌法,温度80-85℃,时间10-12s,制得车厘子饮料,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
F、罐装:将杀菌后的车厘子饮料冷却至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。
有益效果:本发明以车厘子、余甘子、甘草与龙葵为原料,经过将车厘子、余甘子打浆、甘草茎叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤加工而成。采用本发明生产的余甘子龙葵饮料,既含有车厘子的营养物质,也富含甘草、余甘子与龙葵的营养成分,提高了车厘子及甘草等原料的利用率,饮料清香可口、甜美细腻,具有清肺止咳、利咽消肿等功效。经63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82%。其操作简单、易于掌握。
具体实施方式
实施例1:一种车厘子饮料的制作方法,按如下步骤进行:
A、原料处理:将完全成熟的车厘子清洗,取10kg的清水清洗杂质后的车厘子,进行打浆,经过120目的筛网过滤,制得车厘子浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将甘草茎叶经清洗后切碎,取2kg茎叶放入6kg的水中煎煮,温度控制为80℃,煮制50min,温度在50℃时用100目滤筛过滤,回凉后滤液贮存,滤渣经二次提取后,滤液与第一次提取液充分混合,制得甘草茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,减少了营养成分的流失;
C、调配:取2.5kg的车厘子浆、2kg的茎叶提取液、0.6kg的木糖醇、0.4kg的高纯果糖浆、0.01kg的风味剂、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,将车厘子浆、提取液调配,使车厘子饮料营养均衡,以木糖醇、果糖作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为80℃,压力为30Mpa;
E、杀菌:采用瞬间杀菌法,温度80℃,时间12s,制得车厘子饮料,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
F、罐装:将杀菌后的车厘子饮料冷却至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2:一种余甘子龙葵保健饮料,通过以下步骤制作:
A、原料处理:将完全成熟的车厘子清洗,取9kg的清水清洗杂质后的车厘子、1kg的余甘子,进行打浆,经过140目的筛网过滤,制得车厘子浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将甘草茎叶经清洗后切碎,取2kg茎叶放入7kg的水中煎煮,温度控制为85℃,煮制45min,温度在50℃时用110目滤筛过滤,回凉后滤液贮存,滤渣经二次提取后,滤液与第一次提取液充分混合,制得甘草茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,减少了营养成分的流失;
C、调配:取3kg的车厘子浆、2.3kg的茎叶提取液、1kg的龙葵汁、0.7kg的木糖醇、0.5kg的高纯果糖浆、0.012kg的风味剂、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,将车厘子浆、提取液调配,使车厘子饮料营养均衡,以木糖醇、果糖作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为85℃,压力为25Mpa;
E、杀菌:采用瞬间杀菌法,温度83℃,时间11s,制得车厘子饮料,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
F、罐装:将杀菌后的车厘子饮料冷却至35℃,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3:一种车厘子饮料的制作方法,按如下步骤进行:
A、原料处理:将完全成熟的车厘子清洗,取8kg的清水清洗杂质后的车厘子、2kg的红毛丹,进行打浆,经过150目的筛网过滤,制得车厘子浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将甘草茎叶经清洗后切碎,取2kg茎叶放入8kg的水中煎煮,温度控制为90℃,煮制40min,温度在50℃时用120目滤筛过滤,回凉后滤液贮存,滤渣经二次提取后,滤液与第一次提取液充分混合,制得甘草茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,减少了营养成分的流失;
C、调配:取3.5kg的车厘子浆、2.5kg的茎叶提取液、1kg的芭乐果果汁、0.8kg的木糖醇、0.6kg的高纯果糖浆、0.015kg的风味剂、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,将车厘子浆、提取液调配,使车厘子饮料营养均衡,以木糖醇、果糖作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为90℃,压力为20Mpa;
E、杀菌:采用瞬间杀菌法,温度85℃,时间10s,制得车厘子饮料,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
F、罐装:将杀菌后的车厘子饮料冷却至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)
1.一种余甘子龙葵保健饮料,其特征在于,通过以下步骤制作:
A、原料处理:将完全成熟的车厘子清洗,取9kg的清水清洗杂质后的车厘子、1kg的余甘子,进行打浆,经过140目的筛网过滤,制得车厘子浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将甘草茎叶经清洗后切碎,取2kg茎叶放入7kg的水中煎煮,温度控制为85℃,煮制45min,温度在50℃时用110目滤筛过滤,回凉后滤液贮存,滤渣经二次提取后,滤液与第一次提取液充分混合,制得甘草茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,减少了营养成分的流失;
C、调配:取3kg的车厘子浆、2.3kg的茎叶提取液、1kg的龙葵汁、0.7kg的木糖醇、0.5kg的高纯果糖浆、0.012kg的风味剂、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,将车厘子浆、提取液调配,使车厘子饮料营养均衡,以木糖醇、果糖等作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为85℃,压力为25Mpa;
E、杀菌:可采用瞬间杀菌法,温度83℃,时间11s,制得车厘子饮料,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
F、罐装:可将杀菌后的车厘子饮料冷却至35℃,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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