CN105595121A - 一种桂花芦笋保健饮料的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种桂花芦笋保健饮料的制备方法,该发明富含人体所必须的多种维生素、氨基酸和矿物质,具有促消化、延缓衰老、降血压、美容养颜等功效。产品呈褐色,外观均一,香甜可口。本发明优势在于:一是本发明主要成分桂花芦笋浸提液是通过“二步干燥法+超声波破壁辅助酶解”制备,有效保留了桂花和芦笋有效成分的活性,赋予了饮料的保健功能;二是采用“二步干燥法”制备桂花芦笋干粉,可以使桂花和芦笋作为原料长期保存备用;三是在原料配伍中除了添加常见果蔬原料之外,还添加了葛根粉,可做悬浮剂保持饮料状态,此外葛根粉还具有解酒、降脂、降压、清热解毒等功效,使本发明尤其适用于女性消费者和中老年消费者,市场前景广阔。
Description
技术领域
本发明涉及一种桂花芦笋保健饮料的制备方法,属于饮料技术领域。
背景技术
芦笋又名露笋、龙须菜、石刁柏,口味鲜嫩,营养价值高,具有较高的药用价值,是难得的健康保健食品。芦笋具有鲜美芳香的风味,膳食纤维柔软可口,能增进食欲,帮助消化,是一种高档而名贵的蔬菜。现代营养学分析,芦笋蛋白质组成具有人体所必需的各种氨基酸,无机盐元素中有较多的硒、钼、镁、锰等微量元素,还含有大量以天门冬酰胺为主体的非蛋白质含氮物质和天门冬氮酸。经常食用芦笋对心脏病、高血压、心率过速、疲劳症、水肿、膀胱炎、排尿困难等病症有一定的疗效。同时芦笋对心血管病、血管硬化、肾炎、胆结石、肝功能障碍和肥胖均有益。
桂花又名木犀、岩桂,系木犀科常绿灌木或小乔木,是一种名贵的观赏植物,其品种有金桂、银桂、丹桂、月桂等。同时桂花又是一种天然药材,性温味辛,具有健胃、化痰、生津、散痰、平肝的作用,能治痰多咳嗽、肠风血痢、牙痛口臭、食欲不振、经闭腹痛。
本发明将桂花和芦笋制备成浸提液,配合各种常见果蔬原料,制备复合保健饮料,在保持饮料风味和营养特性的同时,赋予其保健功能,具有很好的市场前景。
发明内容
本发明在于提供一种以常见蔬菜和水果为主要原料,以桂花芦笋浸提液为核心添加成分、口感好、营养丰富的保健饮料的制备方法。
为实现上述目的,本发明采用的技术方案如下:
本发明提供一种桂花芦笋保健饮料的制备方法,其特征在于:制备桂花芦笋保健饮料所用的桂花芦笋浸提液是通过“二步干燥法+超声波破壁辅助酶解”工艺制备的,具体工艺如下:
选取开花后2~3天的新鲜桂花花瓣,用自来水洗净;选取干净、新鲜、无明显褐变的芦笋老茎,剔除腐烂的老茎及杂质,用自来水洗净杂物,剪切为3~5cm的小段。桂花与芦笋按照重量份配伍比例为:桂花20~35份、芦笋50~55份。桂花与芦笋按照以上配伍比例混合制成桂花芦笋混合物。将桂花芦笋混合物放入30℃~50℃、浓度为2%~3%的Na2CO3中浸泡2~4h,取出于阴凉干燥处风干至无水滴滴下;将桂花芦笋混合物放置于-30℃~-20℃低温冰箱中迅速冷冻2~3h;将冷冻后的桂花芦笋混合物转移至冻干机干燥仓内,于-20℃~-10℃条件下真空干燥2~4h;对干燥仓内加热板加热直至干燥仓温度为40℃~50℃,并调节干燥仓真空压力为30Pa~40Pa条件下保温0.5~1h;保持干燥仓真空压力30Pa~40Pa条件下进行降温,待温度降至25℃~35℃后维持0.5~1h;将经过真空冷冻干燥去除大部分游离水的桂花芦笋混合物转移至气流滚筒脱水干燥设备中,由鼓风机提供来自热风炉的温度为200℃~400℃的干热风将桂花芦笋混合物快速烘干,之后经过粉碎并过200目筛,即得桂花芦笋混合物干粉。取桂花芦笋混合物干粉,加入2~3倍重量份的纯净水,在超声波作用下用酶提取2~4h;提取温度控制在35~50℃,提取完毕过滤,滤渣再重复提取三次之后合并滤液,浓缩至合并滤液原体积的1/3~1/2即得桂花芦笋浸提液。上述酶为下列之一或其中两种的混合物:①纤维素酶、②木瓜蛋白酶、③果胶酶。
本发明提供一种芦笋保健饮料的制备方法,其特征在于:选用的果蔬原料按重量份配伍比例为:南瓜5~8份、西瓜12~16份、黄梨8~12份、菠萝8~12份、番茄10~15份、桃5~10份、橙子5~10份、黄瓜3~8份、柠檬3~5份,胡萝卜8~12份。
本发明提供一种桂花芦笋保健饮料的制备方法,其特征在于:果蔬原料通过“超滤+真空浓缩”制备混合果蔬汁。
上述混合果蔬汁的生产工艺,具体是通过以下步骤实现的:选取新鲜的果蔬原料,经过水洗、去皮、去仔,然后在常温下用破碎机破碎;将破碎后的果蔬原料按照上述比例混合,在-15℃~-20℃真空条件下冷冻2~3h,之后加入果蔬原料重量4~6倍的纯净水,加热使水温提高到20℃~30℃,用榨汁机物理加压榨汁,榨汁压力40~50MPa,榨汁后进行超滤,超滤压力0.2~0.4MPa,在4℃真空条件下浓缩至原体积1/3~1/2,巴氏杀菌法80℃~90℃灭菌,即得混合果蔬汁。
本发明提供一种桂花芦笋保健饮料的制备方法,其特征在于是通过以下步骤实现的:
(1)向上述混合果蔬汁中按重量加入5%~8%冰糖、12%~18%桂花芦笋浸提液、3%~5%蜂蜜、0.3%~0.6%酒石酸、0.4%~0.6%悬浮剂、0.03%~0.06%山梨酸钾进行混合,得到混合液;
(2)向上述混合液中按重量加入0.1%~0.2%柠檬酸,调节混合液pH值为5.0~6.0;
(3)将上述混合液过滤,于高压均质机30MPa~40MPa下均质,然后经过脱气、灭菌、冷却、灌装,即得成品。
步骤(1)中所述的悬浮剂为葛根粉。
本发明提供一种桂花芦笋保健饮料的制备方法,该发明营养成分丰富,富含人体所必须的多种维生素、氨基酸和矿物质,具有促消化、抗氧化、止咳化痰、延缓衰老、清肠利便、降血压、滋润皮肤、美容养颜的功效,产品营养搭配科学合理。饮料产品呈褐色,外观均一,无分层,无沉淀,香甜可口,适口性好。本发明优势在于:一是本发明主要成分桂花芦笋浸提液是通过“二步干燥法+超声波破壁辅助酶解”制备,有效保留了桂花和芦笋有效成分的活性,赋予了饮料的保健功能;;二是采用“二步干燥法”制备桂花芦笋干粉,可以使桂花和芦笋作为原料长期保存备用,避免了因长期储存鲜桂花花瓣和鲜芦笋造成的能耗损失或者因保存不当造成腐烂浪费;三是在果蔬原料配伍中除了添加常见水果蔬菜原料之外,还添加了葛根粉,可做悬浮剂保持饮料状态,此外葛根粉还具有解酒、降脂、降压、清热解毒、改善脑微循环、美容健身等功效,使本发明尤其适用于女性消费者和中老年消费者,市场前景广阔。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1:
一种桂花芦笋保健饮料的制备方法,具体包括以下步骤:
(1)选取开花后2~3天的新鲜桂花花瓣,用自来水洗净;选取干净、新鲜、无明显褐变的芦笋老茎,剔除腐烂的老茎及杂质,用自来水洗净杂物,剪切为3~5cm的小段。桂花与芦笋按照重量份配伍比例为:桂花20份、芦笋50份。桂花与芦笋按照以上配伍比例混合制成桂花芦笋混合物。将桂花芦笋混合物放入50℃、浓度为2%的Na2CO3中浸泡2h,取出于阴凉干燥处风干至无水滴滴下;将桂花芦笋混合物放置于-30℃低温冰箱中迅速冷冻2h;将冷冻后的桂花芦笋混合物转移至冻干机干燥仓内,于-20℃条件下真空干燥2h;对干燥仓内加热板加热直至干燥仓温度为40℃,并调节干燥仓真空压力为30Pa条件下保温0.5h;保持干燥仓真空压力30Pa条件下进行降温,待温度降至25℃后维持0.5h;将经过真空冷冻干燥去除大部分游离水的桂花芦笋混合物转移至气流滚筒脱水干燥设备中,由鼓风机提供来自热风炉的温度为200℃的干热风将桂花芦笋混合物快速烘干,之后经过粉碎并过200目筛,即得桂花芦笋混合物干粉。取桂花芦笋混合物干粉,加入2倍重量份的纯净水,在超声波作用下用酶提取2h;提取温度控制在35℃,提取完毕过滤,滤渣再重复提取三次之后合并滤液,浓缩至合并滤液原体积的1/2即得桂花芦笋浸提液。上述酶为下列之一或其中两种的混合物:①纤维素酶、②木瓜蛋白酶、③果胶酶。
(2)选用的果蔬原料按重量份配伍比例为:南瓜5份、西瓜12份、黄梨8份、菠萝8份、番茄10份、桃5份、橙子5份、黄瓜8份、柠檬5份,胡萝卜12份。具体是通过以下步骤制备混合果蔬汁:选取新鲜的果蔬原料,经过水洗、去皮、去仔,然后在常温下用破碎机破碎;将破碎后的果蔬原料按照上述比例混合,在-15℃真空条件下冷冻2h,之后加入果蔬原料重量4倍的纯净水,加热使水温提高到20℃℃,用榨汁机物理加压榨汁,榨汁压力40MPa,榨汁后进行超滤,超滤压力0.2MPa,在4℃真空条件下浓缩至原体积1/3,巴氏杀菌法90℃灭菌,即得混合果蔬汁。
(3)向上述混合果蔬汁中按重量加入5%冰糖、12%桂花芦笋浸提液、3%蜂蜜、0.3%酒石酸、0.4%悬浮剂、0.03%山梨酸钾进行混合,得到混合液;
(4)向上述混合液中按重量加入0.2%柠檬酸,调节混合液pH值为5.0;
(5)将上述混合液过滤,于高压均质机40MPa下均质,然后经过脱气、灭菌、冷却、灌装,即得成品。
实施例2:
一种桂花芦笋保健饮料的制备方法,具体包括以下步骤:
一种桂花芦笋保健饮料的制备方法,具体包括以下步骤:
(1)选取开花后2~3天的新鲜桂花花瓣,用自来水洗净;选取干净、新鲜、无明显褐变的芦笋老茎,剔除腐烂的老茎及杂质,用自来水洗净杂物,剪切为3~5cm的小段。桂花与芦笋按照重量份配伍比例为:桂花35份、芦笋55份。桂花与芦笋按照以上配伍比例混合制成桂花芦笋混合物。将桂花芦笋混合物放入50℃、浓度为3%的Na2CO3中浸泡3h,取出于阴凉干燥处风干至无水滴滴下;将桂花芦笋混合物放置于-20℃低温冰箱中迅速冷冻3h;将冷冻后的桂花芦笋混合物转移至冻干机干燥仓内,于-150℃条件下真空干燥3h;对干燥仓内加热板加热直至干燥仓温度为50℃,并调节干燥仓真空压力为40Pa条件下保温1h;保持干燥仓真空压力40Pa条件下进行降温,待温度降至35℃后维持1h;将经过真空冷冻干燥去除大部分游离水的桂花芦笋混合物转移至气流滚筒脱水干燥设备中,由鼓风机提供来自热风炉的温度为300℃的干热风将桂花芦笋混合物快速烘干,之后经过粉碎并过200目筛,即得桂花芦笋混合物干粉。取桂花芦笋混合物干粉,加入3倍重量份的纯净水,在超声波作用下用酶提取3h;提取温度控制在45℃,提取完毕过滤,滤渣再重复提取三次之后合并滤液,浓缩至合并滤液原体积的1/2即得桂花芦笋浸提液。上述酶为下列之一或其中两种的混合物:①纤维素酶、②木瓜蛋白酶、③果胶酶。
(2)选用的果蔬原料按重量份配伍比例为:南瓜8份、西瓜16份、黄梨12份、菠萝12份、番茄15份、桃510份、橙子10份、黄瓜8份、柠檬3份,胡萝卜10份。具体是通过以下步骤制备混合果蔬汁:选取新鲜的果蔬原料,经过水洗、去皮、去仔,然后在常温下用破碎机破碎;将破碎后的果蔬原料按照上述比例混合,在-20℃真空条件下冷冻3h,之后加入果蔬原料重量6倍的纯净水,加热使水温提高到30℃,用榨汁机物理加压榨汁,榨汁压力50MPa,榨汁后进行超滤,超滤压力0.4MPa,在4℃真空条件下浓缩至原体积1/2,巴氏杀菌法80℃~90℃灭菌,即得混合果蔬汁。
(3)向上述混合果蔬汁中按重量加入8%冰糖、18%桂花芦笋浸提液、3%蜂蜜、0.5%酒石酸、0.5%悬浮剂、0.04%山梨酸钾进行混合,得到混合液;
(4)向上述混合液中按重量加入0.2%柠檬酸,调节混合液pH值为5.0;
(5)将上述混合液过滤,于高压均质机40MPa下均质,然后经过脱气、灭菌、冷却、灌装,即得成品。
以上实施例仅用于说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对被发明进行了详细的说明,但对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而对这些修改或者替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (9)
1.一种桂花芦笋保健饮料的制备方法,具体包括以下步骤:
(1)选取开花后2~3天的新鲜桂花花瓣,用自来水洗净;选取干净、新鲜、无明显褐变的芦笋老茎,剔除腐烂的老茎及杂质,用自来水洗净杂物,剪切为3~5cm的小段。
2.桂花与芦笋按照重量份配伍比例为:桂花20~35份、芦笋50~55份。
3.桂花与芦笋按照以上配伍比例混合制成桂花芦笋混合物。
4.将桂花芦笋混合物放入30℃~50℃、浓度为2%~3%的Na2CO3中浸泡2~4h,取出于阴凉干燥处风干至无水滴滴下;将桂花芦笋混合物放置于-30℃~-20℃低温冰箱中迅速冷冻2~3h;将冷冻后的桂花芦笋混合物转移至冻干机干燥仓内,于-20℃~-10℃条件下真空干燥2~4h;对干燥仓内加热板加热直至干燥仓温度为40℃~50℃,并调节干燥仓真空压力为30Pa~40Pa条件下保温0.5~1h;保持干燥仓真空压力30Pa~40Pa条件下进行降温,待温度降至25℃~35℃后维持0.5~1h;将经过真空冷冻干燥去除大部分游离水的桂花芦笋混合物转移至气流滚筒脱水干燥设备中,由鼓风机提供来自热风炉的温度为200℃~400℃的干热风将桂花芦笋混合物快速烘干,之后经过粉碎并过200目筛,即得桂花芦笋混合物干粉。
5.取桂花芦笋混合物干粉,加入2~3倍重量份的纯净水,在超声波作用下用酶提取2~4h;提取温度控制在35~50℃,提取完毕过滤,滤渣再重复提取三次之后合并滤液,浓缩至合并滤液原体积的1/3~1/2即得桂花芦笋浸提液。
6.上述酶为下列之一或其中两种的混合物:①纤维素酶、②木瓜蛋白酶、③果胶酶。
7.(2)选用的果蔬原料按重量份配伍比例为:南瓜5~8份、西瓜12~16份、黄梨8~12份、菠萝8~12份、番茄10~15份、桃5~10份、橙子5~10份、黄瓜3~8份、柠檬3~5份,胡萝卜8~12份。
8.具体是通过以下步骤制备混合果蔬汁:选取新鲜的果蔬原料,经过水洗、去皮、去仔,然后在常温下用破碎机破碎;将破碎后的果蔬原料按照上述比例混合,在-15℃~-20℃真空条件下冷冻2~3h,之后加入果蔬原料重量4~6倍的纯净水,加热使水温提高到20℃~30℃,用榨汁机物理加压榨汁,榨汁压力40~50MPa,榨汁后进行超滤,超滤压力0.2~0.4MPa,在4℃真空条件下浓缩至原体积1/3~1/2,巴氏杀菌法80℃~90℃灭菌,即得混合果蔬汁。
9.(3)向上述混合果蔬汁中按重量加入5%~8%冰糖、12%~18%桂花芦笋浸提液、3%~5%蜂蜜、0.3%~0.6%酒石酸、0.4%~0.6%悬浮剂、0.03%~0.06%山梨酸钾进行混合,得到混合液;
(4)向上述混合液中按重量加入0.1%~0.2%柠檬酸,调节混合液pH值为5.0~6.0;
(5)将上述混合液过滤,于高压均质机30MPa~40MPa下均质,然后经过脱气、灭菌、冷却、灌装,即得成品。
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Application publication date: 20160525 |