CN105231207A - 一种酸甜开胃的山楂薏仁饮料及其制备方法 - Google Patents
一种酸甜开胃的山楂薏仁饮料及其制备方法 Download PDFInfo
- Publication number
- CN105231207A CN105231207A CN201510682044.1A CN201510682044A CN105231207A CN 105231207 A CN105231207 A CN 105231207A CN 201510682044 A CN201510682044 A CN 201510682044A CN 105231207 A CN105231207 A CN 105231207A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- sour
- sweet
- time
- drink
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 19
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 19
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 19
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 19
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 19
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 19
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 19
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 19
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 19
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000000171 Crataegus monogyna Species 0.000 title claims abstract 9
- 235000009508 confectionery Nutrition 0.000 title abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 title abstract 6
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract 6
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 15
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 4
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 4
- 229940038580 oat bran Drugs 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013361 beverage Nutrition 0.000 claims description 11
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 102100022624 Glucoamylase Human genes 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 241001092040 Crataegus Species 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 244000130270 Fagopyrum tataricum Species 0.000 abstract 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 6
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
本发明公开了一种酸甜开胃的山楂薏仁饮料及其制备方法,是由苦荞、山楂、燕麦麸皮粉、薏仁粉、莲子、南瓜、山药、椰子粉、金银花汁、石榴籽、柠檬汁等原料组成。本发明有益效果为:本发明的酸甜开胃的山楂薏仁饮料经营养搭配、科学配比,制成的饮料不仅酸甜可口,口味适宜大多数人群饮用,而且所用的原料均为营养健康的保健食材,长期饮用具有生津止渴、保护肠胃健康的作用。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种谷物饮料及其制备方法。
背景技术
我国传统饮食习惯是以植物性食物为主,然而随着物质的丰富、人们生活水平的提高,健康的饮食结构被破坏,食用了过多的糖类、脂肪,增加了心脑血管疾病、高血脂、高血压等疾病的患病风险。因此调整饮食结构,增加对粗粮谷物、鲜果蔬菜等健康食物的摄取成为现今不可阻挡的趋势。苦荞作为一种具有食疗保健功效的粗粮谷物,具有广阔的发展应用前景。苦荞能降血糖、降血脂、软化血管、保护心脑血管健康、清除自由基、延缓衰老、健脾养胃、宁心安神、减脂、美容、抗肿瘤等作用,具有多种养生保健功效。本发明以苦荞为主要原材料,添加多种健康有益食材,开发出了香甜可口,营养丰富的谷物饮品,以满足人们对健康饮品日益增长的需求。
发明内容
本发明的目的是在于提供一种酸甜开胃的山楂薏仁饮料及其制备方法,提高农产品的附加价值,且为人们提供更多样的选择。
为解决这一问题,本发明所采取的技术方案为:酸甜开胃的山楂薏仁饮料由以下重量份的原料组成:苦荞220-230、山楂17-18、燕麦麸皮粉22-23、薏仁粉27-28、莲子11-12、南瓜30-31、山药15-16、椰子粉10-11、金银花汁3-4、石榴籽2-3、柠檬汁1-2、水适量。
本发明的酸甜开胃的山楂薏仁饮料制备过程按以下步骤进行:
(1)山楂、南瓜、山药取果肉,苦荞、莲子、石榴籽洗净,加适量水煮制2-3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为50℃-55℃,时间为25-30分钟,第二次糊化温度为80℃-85℃,时间为8-10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃-70℃条件下酶解35-40分钟,调节pH5.0-5.2,再添加0.04g/100ml的葡萄糖淀粉酶处理50-55分钟;
(4)将酶解处理后的原料与500-600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃-65℃条件下均质两次,第1次均质压力为40-45MPa,第2次均质压力为30-35MPa。
(5)杀菌处理后分瓶灌装,在6℃-10℃温度条件下存放即可。
本发明的有益效果:本发明的酸甜开胃的山楂薏仁饮料经营养搭配、科学配比,制成的饮料不仅酸甜可口,口味适宜大多数人群饮用,而且所用的原料均为营养健康的保健食材,长期饮用具有生津止渴、保护肠胃健康的作用。
具体实施方式
酸甜开胃的山楂薏仁饮料,由以下重量份(千克)的原料组成:
苦荞220、山楂18、燕麦麸皮粉23、薏仁粉27、莲子12、南瓜30、山药16、椰子粉10、金银花汁4、石榴籽3、柠檬汁1、水适量。
制备方法,包括如下步骤:
(1)山楂、南瓜、山药取果肉,苦荞、莲子、石榴籽洗净,加适量水煮制3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为55℃,时间为30分钟,第二次糊化温度为85℃,时间为10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在70℃条件下酶解40分钟,调节pH5.0,再添加0.04g/100ml的葡萄糖淀粉酶处理55分钟;
(4)将酶解处理后的原料与600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃条件下均质两次,第1次均质压力为45MPa,第2次均质压力为35MPa;
(5)杀菌处理后分瓶灌装,在10℃温度条件下存放即可。
Claims (2)
1.一种酸甜开胃的山楂薏仁饮料,其特征在于,由以下重量份的原料组成:苦荞220-230、山楂17-18、燕麦麸皮粉22-23、薏仁粉27-28、莲子11-12、南瓜30-31、山药15-16、椰子粉10-11、金银花汁3-4、石榴籽2-3、柠檬汁1-2、水适量。
2.根据权利要求l所述的酸甜开胃的山楂薏仁饮料的制备方法,其特征在于包括如下步骤:
(1)山楂、南瓜、山药取果肉,苦荞、莲子、石榴籽洗净,加适量水煮制2-3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为50℃-55℃,时间为25-30分钟,第二次糊化温度为80℃-85℃,时间为8-10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃-70℃条件下酶解35-40分钟,调节pH5.0-5.2,再添加0.04g/100ml的葡萄糖淀粉酶处理50-55分钟;
(4)将酶解处理后的原料与500-600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃-65℃条件下均质两次,第1次均质压力为40-45MPa,第2次均质压力为30-35MPa;
(5)杀菌处理后分瓶灌装,在6℃-10℃温度条件下存放即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510682044.1A CN105231207A (zh) | 2015-10-21 | 2015-10-21 | 一种酸甜开胃的山楂薏仁饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510682044.1A CN105231207A (zh) | 2015-10-21 | 2015-10-21 | 一种酸甜开胃的山楂薏仁饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105231207A true CN105231207A (zh) | 2016-01-13 |
Family
ID=55029271
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510682044.1A Pending CN105231207A (zh) | 2015-10-21 | 2015-10-21 | 一种酸甜开胃的山楂薏仁饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105231207A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102178313A (zh) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | 苦荞营养保健饮料 |
CN102524887A (zh) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | 青稞谷物饮料的制作方法 |
CN104939253A (zh) * | 2015-06-12 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种马蹄香甜燕麦饮料及其制备方法 |
-
2015
- 2015-10-21 CN CN201510682044.1A patent/CN105231207A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102178313A (zh) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | 苦荞营养保健饮料 |
CN102524887A (zh) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | 青稞谷物饮料的制作方法 |
CN104939253A (zh) * | 2015-06-12 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种马蹄香甜燕麦饮料及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102986893B (zh) | 一种菊芋大豆发酵饮料及其制备方法 | |
CN105054167A (zh) | 一种红枣风味谷物饮料及其制备方法 | |
CN105054211A (zh) | 一种糙米百合养生谷物饮料及其制备方法 | |
CN103815282B (zh) | 一种海参面食的制备方法 | |
CN106085725B (zh) | 一种低聚果糖百花酒及其制备方法 | |
CN103719268A (zh) | 一种芽糙米保健奶 | |
CN105176784A (zh) | 一种开胃芒果酵素醋及其制备方法 | |
CN105124669A (zh) | 一种清肠理气的燕麦苦荞饮料及其制备方法 | |
CN105482977A (zh) | 一种菱角糯米蒸馏酒及其酿造方法 | |
CN103651893B (zh) | 一种果籽保健豆浆粉及其制备方法 | |
CN101283784A (zh) | 野木瓜保健固体饮料及其制备方法 | |
CN106070813A (zh) | 绿茶粉营养冲剂 | |
CN105146402A (zh) | 紫甘薯酵素粉的制备方法 | |
CN103749797B (zh) | 保健型糙米红茶饮料的制作方法 | |
CN105265974A (zh) | 一种杏仁味苦荞饮料及其制备方法 | |
CN104472698A (zh) | 一种参茶木瓜果粒酸奶及其制作方法 | |
CN105231207A (zh) | 一种酸甜开胃的山楂薏仁饮料及其制备方法 | |
CN105231232A (zh) | 一种苦荞养生谷物饮料及其制备方法 | |
CN105124068A (zh) | 一种养生牛蒡苦荞谷物茶饮及其制备方法 | |
CN1095908A (zh) | 速溶山楂固体果茶 | |
CN103468554A (zh) | 一种玛咖米酒的制作方法 | |
CN103976441A (zh) | 一种糖炒板栗蛋白饮品 | |
CN105231233A (zh) | 一种沙棘果风味的谷物饮料及其制备方法 | |
CN103719700A (zh) | 一种菠菜降压保健米酒及其制备方法 | |
KR100780091B1 (ko) | 마늘을 주재로 한 보양식품의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |