CN105495263A - 番茄泡腾片及其工艺 - 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
- A23L2/40—Effervescence-generating compositions
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- A—HUMAN NECESSITIES
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Abstract
本发明名称为番茄泡腾片及其工艺。本发明涉及一种番茄泡腾片及其制备工艺，它由包括下述按重量份计的原料，经将番茄制成干粉，并与柠檬酸、植脂末、碳酸氢钠、奶茶香精、阿斯巴甜、木糖醇混合，压片而成，其各组份用料重量份比为：番茄粉75～100、柠檬酸72～79、碳酸氢钠72～79、植脂末50～75、木糖醇200～250、阿斯巴甜20～25、奶茶香精15～20。本发明的优点是：番茄泡腾片富含番茄红素、维生素C，而且本发明冷饮热饮均可。产品携带方便，番茄中营养成分易于吸收，保质期长，具有普适性。
Description
技术领域
本发明属于食品加工领域，涉及一种含有冻干番茄粉的速溶泡腾片的制备工艺。
背景技术
有研究表明番茄中含有丰富的维生素、矿物质、碳水化合物、有机酸及少量的蛋白质，其含有对心血管具有保护作用的维生素和矿物质元素，能减少心脏病的发作。番茄中含有丰富的番茄红素，其具有独特的抗氧化能力，能清除自由基，保护细胞，预防癌变。番茄有预防衰老、美白减肥、癌症预防、治疗贫血和高血压的功效。新鲜的水果和蔬菜经冷冻干燥技术处理，能够最大程度保留果蔬的色、香、味、形及营养成分。冻干番茄粉中保留了大部分的番茄红素、维生素C等，是目前对番茄红素等维生素影响最小的产品，制成的粉末呈粉红色，具有良好的复水性与速溶性。
发明内容
本发明的目的是将传统的泡腾片中加入冻干番茄粉，制造出一款遇水速溶的番茄泡腾片，它更加天然健康、冲饮更加迅速、携带更加方便。
本发明是这样实现的：
一种番茄泡腾片，由下述按重量份计的原料组成：
将上述成分按比例混匀，压成每片10g重量的泡腾片，分装即得番茄泡腾片。
番茄干粉制备方法：挑选完好无创伤的新鲜成熟番茄，清洗后去除皮籽、搅碎、均质，置于-80℃环境中预冻3～4h后开始升华干燥，经72～96h后结束冷冻干燥，经研磨后过80目筛，即成冻干番茄粉。
泡腾片制备方法：将上所述原料按比例进行混匀，直接压片而成。
本发明的优点：
相比市售的速溶奶茶类饮品，本品操作更加简便，冲饮只需室温冷水即可。本产品体积小，便于携带，储存运输方便。而且与传统泡腾片相比，本产品番茄红素、维生素C等含量更加丰富，所含热量较低，不添加蔗糖，不会增加糖的摄入量，所以适用人群更加广泛。本产品结合了奶茶的醇厚口感、冻干番茄的天然营养、泡腾片的方便快捷于一身，创新性强。从外观上看，本品呈微红片状固体，投入水中后会产生大量微红或白色泡沫，溶液呈微红或橙色的乳状液，具有番茄与奶茶的芳香。
具体实施方式
以下结合实施例对本发明作进一步详细描述，这些实施例用于解释本发明，而不是来限制本发明。
实施例一：
1.以番茄新鲜果实为原料，将番茄果实清洗干净，去除果皮和籽，匀浆机进行匀浆，番茄浆进行冷冻干燥，研磨过80目筛，得到番茄干粉；
2.按用料重量份比取番茄干粉75份、碳酸氢钠79份、柠檬酸79份、植脂末50份、阿斯巴甜20份、奶茶香精15份、木糖醇200份，分别粉碎，过80目筛，备用；
3.将步骤2中成分按比例混匀，压成每片10g重量的泡腾片，分装即得番茄奶茶泡腾片。
4.按上述配方制得的番茄奶茶泡腾片1片，放入约180毫升的水中，成为一杯淡红色的番茄奶茶泡腾饮料。
实施例二：
1.以番茄新鲜果实为原料，将番茄果实清洗干净，去除果皮和籽，匀浆机进行匀浆，番茄浆进行冷冻干燥，研磨过80目筛，得到番茄干粉；
2.按用料重量份比取番茄干粉100份、碳酸氢钠72份、柠檬酸72份、植脂末70份、阿斯巴甜25份、奶茶香精20份、木糖醇250份，分别粉碎，过80目筛，备用；
3.将步骤2中成分按比例混匀，压成每片10g重量的泡腾片，分装即得番茄奶茶泡腾片。
4.按上述配方制得的番茄奶茶泡腾片1片，放入约180毫升的水中，成为一杯淡红色的番茄奶茶泡腾饮料。
Claims (2)
1.一种番茄泡腾片，其特征是：它由下述按重量份计的原料，经将番茄制成干粉，并与粉碎后的柠檬酸、碳酸氢钠、植脂末、木糖醇、阿斯巴甜、奶茶香精混匀，压片而成，各组份用量重量份比为：
番茄粉75～100
柠檬酸72～79
碳酸氢钠72～79
植脂末50～75
木糖醇200～250
阿斯巴甜20～25
奶茶香精15～20。
2.权利要求1所述一种番茄泡腾片的制备工艺，其特征是：以新鲜番茄果实为原料，将番茄果实清洗干净后去皮、去籽，匀浆，冷冻干燥后研磨制备番茄干粉，备用；按比例称取番茄干粉、碳酸氢钠、柠檬酸、植脂末、木糖醇、阿斯巴甜、奶茶香精，分别过80-100目筛，混匀，压片即成。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935691A (zh) * | 2018-05-23 | 2018-12-07 | 四川喜之郎食品有限公司 | 一种奶茶泡腾片及其制作方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408363A (zh) * | 2002-07-31 | 2003-04-09 | 北京世纪劲得保健品有限公司 | 均衡营养素泡腾片及其制备方法 |
| CN1663448A (zh) * | 2005-03-22 | 2005-09-07 | 上海应用技术学院 | 荞麦谷果蔬泡腾片的制备方法 |
| CN1788605A (zh) * | 2004-12-15 | 2006-06-21 | 许明昆 | 果蔬泡腾片及其制备方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408363A (zh) * | 2002-07-31 | 2003-04-09 | 北京世纪劲得保健品有限公司 | 均衡营养素泡腾片及其制备方法 |
| CN1788605A (zh) * | 2004-12-15 | 2006-06-21 | 许明昆 | 果蔬泡腾片及其制备方法 |
| CN1663448A (zh) * | 2005-03-22 | 2005-09-07 | 上海应用技术学院 | 荞麦谷果蔬泡腾片的制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935691A (zh) * | 2018-05-23 | 2018-12-07 | 四川喜之郎食品有限公司 | 一种奶茶泡腾片及其制作方法 |
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