CN105231234A - 一种绞股蓝紫米保健饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种绞股蓝紫米保健饮料的加工方法,属于饮料加工领域。其特征在于:采用绞股蓝→煎煮→过滤取液→合并滤液→静止澄清→取上清液→配料→装瓶→杀菌与包装→成品加工工艺流程。有益效果:本发明产品汁液成乳黄色,汁液清澈,甜酸适口,具有绞股蓝特有的鲜美风味,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
本发明涉及一种饮料的加工方法,尤其是涉及一种绞股蓝紫米保健饮料的加工方法。
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。
新鲜的绞股蓝不易贮藏,且营养价值极高,用于加工成绞股蓝紫米保健饮料可实现对原料的综合利用,食用方便,且便于储存,提高其营养价值及经济价值。
发明内容
本发明的目的是解决绞股蓝不易储藏的问题,提供一种绞股蓝紫米保健饮料的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种绞股蓝紫米保健饮料的加工方法,其特征在于:采用绞股蓝→煎煮→过滤取液→合并滤液→静止澄清→取上清液→配料→装瓶→杀菌与包装→成品加工工艺流程,具体操作步骤为:
(1)煎煮、过滤取液:将干绞股蓝放入不锈钢锅中,加水8倍,加热煮沸35min,过滤得第1次汁液,再加入6倍水煮沸60min,过滤得第二次汁液,合并汁液;将紫米洗净后,放入椰汁中浸泡10小时,沥干,放入打浆机内打浆;
(2)静止澄清:将汁液合并后静止沉淀12小时,吸取上清液备用;
(3)配料:加入20%木糖醇、0.1%苹果酸、45%紫米浆、18%芒果浆,充分搅拌至全部溶解,即成绞股蓝保健露;
(4)装瓶:将配好的绞股蓝保健露立即分装于事先洗净的玻璃瓶中,每瓶装650毫升;
(5)杀菌与包装:采用高压蒸汽灭菌,时间20min,密封包装即成。
有益效果:本发明产品汁液成乳黄色,汁液清澈,甜酸适口,具有绞股蓝特有的鲜美风味,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:
一种绞股蓝紫米保健饮料的加工方法,具体操作步骤为:
(1)煎煮、过滤取液:将干绞股蓝、香菇放入不锈钢锅中,加水8倍,加热煮沸65min,过滤得第1次汁液,再加入10倍水煮沸45min,过滤得第二次汁液,合并汁液;将西米、银耳洗净后,放入椰汁中浸泡6小时,沥干,放入打浆机内打浆;
(2)静止澄清:将汁液合并后静止沉淀12小时,吸取上清液备用;
(3)配料:加入25%麦芽糖、0.1%苹果酸、20%西米浆、8%脱脂奶粉、5%草莓汁,充分搅拌至全部溶解,即成绞股蓝保健露;
(4)装瓶:将配好的绞股蓝保健露立即分装于事先洗净的玻璃瓶中,每瓶装200毫升;
(5)杀菌与包装:采用高压蒸汽灭菌,时间20min,密封包装即成。
实施例2:
一种绞股蓝紫米保健饮料的加工方法,具体操作步骤为:
(1)煎煮、过滤取液:将干绞股蓝放入不锈钢锅中,加水15倍,加热煮沸35min,过滤得第1次汁液,再加入20倍水煮沸45min,过滤得第二次汁液,合并汁液;将西米、红豆洗净后,放入椰汁中浸泡10小时,沥干,放入打浆机内打浆;
(2)静止澄清:将汁液合并后静止沉淀12小时,吸取上清液备用;
(3)配料:加入35%果糖、0.1%苹果酸、35%西米浆、6%何首乌粉、3%红毛丹汁,充分搅拌至全部溶解,即成绞股蓝保健露;
(4)装瓶:将配好的绞股蓝保健露立即分装于事先洗净的玻璃瓶中,每瓶装650毫升;
(5)杀菌与包装:采用高压蒸汽灭菌,时间20min,密封包装即成。
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)
1.一种绞股蓝紫米保健饮料的加工方法,其特征在于:采用绞股蓝→煎煮→过滤取液→合并滤液→静止澄清→取上清液→配料→装瓶→杀菌与包装→成品加工工艺流程,具体操作步骤为:
(1)煎煮、过滤取液:将干绞股蓝放入不锈钢锅中,加水8倍,加热煮沸35min,过滤得第1次汁液,再加入6倍水煮沸60min,过滤得第二次汁液,合并汁液;将紫米洗净后,放入椰汁中浸泡10小时,沥干,放入打浆机内打浆;
(2)静止澄清:将汁液合并后静止沉淀12小时,吸取上清液备用;
(3)配料:加入20%木糖醇、0.1%苹果酸、45%紫米浆、18%芒果浆,充分搅拌至全部溶解,即成绞股蓝保健露;
(4)装瓶:将配好的绞股蓝保健露立即分装于事先洗净的玻璃瓶中,每瓶装650毫升;
(5)杀菌与包装:采用高压蒸汽灭菌,时间20min,密封包装即成。
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严清波,等: "《猴头菌与黑木耳栽培及加工利用》", 30 April 2007, 贵州科技出版社 * |
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