CN105231213A - 一种富硒保健饮料及其制备方法 - Google Patents
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Classifications
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种富硒保健饮料及其制备方法,其原料由以下重量份组成:磨盘柿15-20份,酸刺5-10份,良姜2-8份,白砂糖2-4份,低聚果糖0.5-0.8份,柠檬酸0.2-0.5份,水72-80份。本发明相比现有技术具有以下优点:利用良姜与磨盘柿和酸刺配用,使其互相补充,协调作用,保健饮料能有效防治心脑血管疾病,长期饮用还能延缓衰老,使皮肤变得细嫩;所得富硒保健饮料富含多种维生素,钾、钠、镁、铁、锰等矿物质,每100m饮料硒元素高达2.5μg,能有效补充机体营养;良姜与酸刺协同作用具有抗菌效果,可以达到天然抗菌,延长富硒保健饮料的存放期限。
Description
技术领域
本发明属于富硒饮品加工技术领域,具体涉及一种富硒保健饮料及其制备方法。
背景技术
硒是人体必需的微量元素之一,富硒食品有抗癌,抗辐射等作用,十分有利于人的身体健康,但由于国内很多土地缺硒,导致很多人在日常摄取的硒含量较低,导致摄取量不足,因此需要通过有效的方法增加日常食品中的含硒量。
磨盘柿每100g果肉中含硒0.31微克,其所含的维生素和糖分比一般水果要高出1-2倍,能补充人体养分,含有的有机酸可以促进消化,增进食欲,还能活血消炎,改善心血管功能。虽然柿子对人体益处多多,但由于柿内含有较多的鞣酸及果胶,在空腹情况下食用就会在胃酸的作用下形成大型不等的硬块,形成结石,另外由于鞣酸能与食物中的钙、锌、镁、铁等矿物质形成不能被人体吸收的化合物,致使这些营养不能被利用,因而多食容易导致这些矿物质的缺乏,多种原因导致柿子好吃但不可多吃,对营养丰富的柿子只能白白浪费,因此需要一种方法,将其内的鞣酸去除或者改性,从而消除一些由其引起的不良反应,同时通过制成饮料的方式增加其保存年限。
发明内容
本发明的目的是针对现有的问题,提供了一种富硒保健饮料及其制备方法。
本发明是通过以下技术方案实现的:一种富硒保健饮料,由以下重量份的原料制成:磨盘柿15-20份,酸刺5-10份,良姜2-8份,白砂糖2-4份,低聚果糖0.5-0.8份,柠檬酸0.2-0.5份,水72-80份,该重量份以去核后的酸刺鲜果重量为准。
磨盘柿、酸刺、良姜的重量按新鲜重计算。
一种富硒保健饮料的制备方法,包括以下步骤:
(1)取9成熟的新鲜磨盘柿,洗净后去蒂,去皮,使用水果破碎机将其破碎为粒径小于2mm的颗粒,然后制得的磨盘柿颗粒放入0.05-0.08%的焦亚硫酸钠溶液浸泡10-20分钟;
(2)取成熟的酸刺鲜果,去蒂、清洗干净后用水果破碎机破碎为粒径小于2mm的颗粒;
(3)将步骤(1)和(2)中所得颗粒物按比例混合均匀,用食品级酸碱性调整剂将混合液PH值调为4.0-4.5,然后在40-50MPa的压力下进行压榨,得到混合果汁;
(4)取新鲜良姜洗净后刮去表皮,切为薄片,在20-30MPa的压力下进行压榨,得到良姜汁;
(5)把混合果汁和良姜汁混合,加入白砂糖、低聚果糖、柠檬酸和水,搅拌均匀后,在60-70℃,15MPa的条件下均质两次,用常温超高压技术杀菌10-20分钟,即得成品。
作为对上述方案的进一步改进,所述食品级酸碱性调整剂为6.5%的碳酸氢钠。
本发明相比现有技术具有以下优点:
1.利用良姜与磨盘柿和酸刺配用,使其互相补充,协调作用,所得保健饮料能有效防治心脑血管疾病,长期饮用还能延缓衰老,使皮肤变得细嫩;
2.富硒保健饮料富含多种维生素,钾、钠、镁、铁、锰等矿物质,每100m饮料硒元素高达2.5μg,能有效补充机体营养;
3.良姜与酸刺协同作用具有抗菌效果,可以达到天然抗菌,延长富硒保健饮料的存放期限。
具体实施方式
实施例1
本发明中一种富硒保健饮料,由以下重量份的原料制成:磨盘柿15份,酸刺8份,良姜6份,白砂糖3份,低聚果糖0.5份,柠檬酸0.5份,水78份。
实施例2
本发明中一种富硒保健饮料,由以下重量份的原料制成:磨盘柿18份,酸刺10份,良姜4份,白砂糖4份,低聚果糖0.6份,柠檬酸0.4份,水76份。
实施例3
本发明中一种富硒保健饮料,由以下重量份的原料制成:磨盘柿20份,酸刺5份,良姜4份,白砂糖2份,低聚果糖0.8份,柠檬酸0.2份,水80份。
本发明中实施例1-3中一种富硒保健饮料的制备方法,包括以下步骤:
(1)取9成熟的新鲜磨盘柿,洗净后去蒂,去皮,使用水果破碎机将其破碎为粒径小于2mm的颗粒,然后制得的磨盘柿颗粒放入0.05-0.08%的焦亚硫酸钠溶液浸泡10-20分钟;
(2)取成熟的酸刺鲜果,去蒂后分散,清洗干净后用水果破碎机破碎为粒径小于2mm的颗粒;
(3)将步骤(1)和(2)中所得颗粒物按比例混合均匀,用6.5%的碳酸氢钠将混合液PH值调为4.0-4.5,然后在40-50MPa的压力下进行压榨,得到混合果汁;
(4)取新鲜良姜洗净后刮去表皮,切为薄片,在20-30MPa的压力下进行压榨,得到良姜汁;
(5)把混合果汁和良姜汁混合,加入白砂糖、低聚果糖、柠檬酸和水,搅拌均匀后,在60-70℃,15MPa的条件下均质两次,用常温超高压技术杀菌10-20分钟,即得成品。
本实例中富硒保健,经当地质检中心检测得到以下组份表,表中为每100ml饮料所含的营养成分,其中NRV为营养参考值:
项目(单位) | 实施例1 | 实施例2 | 实施例3 |
能量(J) | 102(1%) | 110(1%) | 109(1%) |
碳水化合物(g) | 4.8(2%) | 5.5(2%) | 5.2(2%) |
钠(mg) | 40(3%) | 44(3%) | 45(3%) |
钾(mg) | 20(1%) | 18(1%) | 21(1%) |
硒(μg) | 2.6(6%) | 2.8(7%) | 2.5(6%) |
维生素C(mg) | 11.5(1%) | 13.6(1%) | 15.2(1%) |
表1
通过表1中数据可以看出,硒元素在每100ml饮料中高达2.5μg,占成人每天摄取标准值的6.25%以上,长期服用可提高人体机体抵抗力。
Claims (3)
1.一种富硒保健饮料,其特征在于,由以下重量份的原料制成:磨盘柿15-20份,酸刺5-10份,良姜2-8份,白砂糖2-4份,低聚果糖0.5-0.8份,柠檬酸0.2-0.5份,水72-80份。
2.如权利要求1所述一种富硒保健饮料的制备方法,其特征在于,包括以下步骤:
(1)取9成熟的新鲜磨盘柿,洗净后去蒂,去皮,使用水果破碎机将其破碎为粒径小于2mm的颗粒,然后制得的磨盘柿颗粒放入0.05-0.08%的焦亚硫酸钠溶液浸泡10-20分钟;
(2)取成熟的酸刺鲜果,去蒂、清洗干净后用水果破碎机破碎为粒径小于2mm的颗粒;
(3)将步骤(1)和(2)中所得颗粒物按比例混合均匀,用食品级酸碱性调整剂将混合液PH值调为4.0-4.5,然后在40-50MPa的压力下进行压榨,得到混合果汁;
(4)取新鲜良姜洗净后刮去表皮,切为薄片,在20-30MPa的压力下进行压榨,得到良姜汁;
(5)把混合果汁和良姜汁混合,加入白砂糖、低聚果糖、柠檬酸和水,搅拌均匀后,在60-70℃,15MPa的条件下均质两次,用常温超高压技术杀菌10-20分钟,即得成品。
3.如权利要求2所述一种富硒保健饮料的制备方法,其特征在于,所述食品级酸碱性调整剂为6.5%的碳酸氢钠。
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