CN105595123A - 一种芦笋绿豆保健饮料的制备方法 - Google Patents
一种芦笋绿豆保健饮料的制备方法 Download PDFInfo
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Classifications
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种芦笋绿豆保健饮料的制备方法，该发明富含人体所必须的多种氨基酸、维生素和矿物质，具有调理肠胃、清暑利尿等功效。本发明优势在于：一是本发明所用的芦笋绿豆浸提液是通过“二步干燥法+超声波辅助微波浸提”工艺制备，有效保留了芦笋和绿豆的有效活性成分，赋予了该产品的保健功能；二是采用“二步干燥法”制备芦笋绿豆干粉，可以使芦笋长期保存备用，避免了因长期储存鲜芦笋造成的能耗损失或因保存不当造成的腐烂浪费；三是产品除了添加常见水果原料之外，还添加了葛根粉，可做悬浮剂保持饮料状态，另外葛根粉还具有解肌退热，生津止渴等功效，使本发明成为一种夏季的清凉爽口保健饮料，具有很好的市场推广价值。
Description
技术领域
本发明涉及一种芦笋绿豆保健饮料的制备方法，属于饮料技术领域。
背景技术
芦笋（学名：Asparagusofficinalis）,又名露笋、龙须菜、石刁柏，口味鲜嫩。芦笋以嫩茎供食、营养丰富、质地脆嫩、清香可口，可以鲜食，也可以加工制成罐头，是一种高档蔬菜，也是世界十大名菜之一。它含有丰富的维生素、矿物质，同是还含有天门冬酰胺和天门冬氨酸，以及云香甙、叶酸、核酸等物质，经常食用芦笋对心脏病、高血压、膀胱炎、糖尿病、白血病有一定疗效，并能抑制癌细胞的扩散，被称为抗癌的保健蔬菜。
绿豆（学名：Vignaradiata(Linn.)Wilczek.）,属于豆科,别名青小豆、菉豆、植豆等，在中国已有两千余年的栽培史。有研究表明，绿豆中含有丰富的蛋白质、碳水化合物、脂肪、钙、磷、铁，此外还含有胡萝卜素、维生素B1、维生素B2、维生素E和尼克酸及多种矿物质元素。绿豆所含蛋白质主要为球蛋白，另外还含有多糖等活性成分。绿豆具有降血脂、降胆固醇、抗过敏、抗菌、抗肿瘤、增强食欲、保肝护肾等功效。
因此，本发明将芦笋和绿豆混合制备成芦笋绿豆浸提液，配合各种常见水果原料，制备成饮料产品，可以作为一种老少皆宜的、具有保健作用的夏季常备饮品，具有广阔的市场前景。
发明内容
本发明在于提供一种以常见水果为主要原料，以芦笋绿豆浸提液为核心添加成分、适口性好、营养成分全面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：
本发明提供一种芦笋绿豆保健饮料的制备方法，其特征在于：选用的水果原料按重量份配伍比例为：桃子10～20份、葡萄15～20份、苹果7～10份、菠萝3～5份、香蕉3～8份、木瓜2～5份、橙子5～10份、柠檬3～5份，山楂8～12份，西瓜3～6份。
本发明提供一种芦笋绿豆保健饮料的制备方法，其特征在于：水果原料通过“超滤+真空浓缩”制备混合果汁。
上述混合果汁的生产工艺，具体是通过以下步骤实现的：选取新鲜的水果原料，经过水洗、去皮、去仔、去杂质之后，在-15℃～-10℃真空条件下冷冻2～4h，然后用破碎机破碎；将破碎后的水果原料按照上述配伍比例混合，之后加入水果原料重量2～3倍的纯净水，用榨汁机物理加压榨汁，榨汁压力30～50MPa，榨汁后进行超滤，超滤压力控制在0.2～0.3MPa，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，即得混合果汁。
本发明提供一种芦笋绿豆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）向上述混合果汁中按重量加入2%～4%白砂糖、20%～35%芦笋绿豆浸提液、3%～6%蜂蜜、0.1%～0.3%羧甲基纤维素钠、0.4%～0.6%悬浮剂、0.02%～0.04%山梨酸钾、0.02%～0.04%苯甲酸钠进行混合，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4.0～5.0；
（3）将上述混合液过滤，于高压均质机30MPa～40MPa下均质，然后经过灭菌、冷却、灌装，即得成品。
步骤（1）中所述的悬浮剂为葛根粉。
步骤（1）中所述的芦笋浸提液的制备方法为：选取干净、新鲜的芦笋，用自来水洗尽杂物，选取新鲜、均匀饱满、无虫蛀的绿豆，芦笋与绿豆按照重量份配伍比例为：芦笋40～55份、绿豆30～50份。芦笋与绿豆按照以上配伍比例混合成芦笋绿豆混合物，放入30℃～40℃的清水中浸泡2～3h，取出于阴凉干燥处风干至无水滴滴下；将芦笋绿豆混合物放置于-15℃～-10℃低温冰箱中迅速冷冻1～3h；将冷冻后的芦笋绿豆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30℃～50℃，并调节干燥仓真空压力为30Pa～40Pa条件下保温2～3h；保持干燥仓真空压力30Pa～40Pa条件下进行降温，待温度降至20℃～40℃后维持2～3h；将经过真空冷冻干燥去除大部分游离水的芦笋绿豆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150℃～250℃的干热风将芦笋绿豆混合物快速烘干，之后经过粉碎并过100目筛，即得芦笋绿豆混合物干粉。取芦笋绿豆混合物干粉，加入2～3倍重量份的纯净水，在超声波辅助作用下处理20～30min；保持提取温度在50～70℃，在微波作用下提取40～50min，提取完毕过滤，滤渣再重复浸提三次之后合并滤液，浓缩至合并滤液原体积的1/3～1/2即得芦笋绿豆浸提液。
本发明提供一种芦笋绿豆保健饮料的制备方法，其特征在于：制备芦笋绿豆保健饮料所用的芦笋绿豆浸提液是通过“二步干燥法+超声波辅助微波浸提”工艺制备的。
本发明提供一种芦笋绿豆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氨基酸、维生素和矿物质，具有调理肠胃、清热生津、清暑利尿、降血压、补充体力、保肝护肾、清除体内毒素、预防心脏病等功效。该产品营养搭配科学合理，外观呈橙色，状态均一，口味酸甜、清凉爽口。本发明优势在于：一是本发明主要成分芦笋绿豆浸提液是通过“二步干燥法+超声波辅助微波浸提”工艺制备，有效保留了芦笋和绿豆的有效活性成分，赋予了该产品的保健功能；二是采用“二步干燥法”制备芦笋绿豆干粉，可以使芦笋长期保存备用，避免了因长期储存鲜芦笋造成的能耗损失或者因保存不当造成的腐烂浪费；三是在原料配伍中除了添加常见水果原料之外，还添加了葛根粉，可做悬浮剂保持饮料状态，另外葛根粉还具有解肌退热，透疹，生津止渴，升阳止泻等功效，使本发明成为一种夏季的清凉爽口保健饮料，具有很好的市场推广价值。
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：
一种芦笋绿豆保健饮料的制备方法，具体包括以下步骤：
（1）按重量份配伍比例桃子10份、葡萄15份、苹果7份、菠萝3份、香蕉3份、木瓜2份、橙子5份、柠檬3份，山楂8份，西瓜3份选取新鲜的水果原料，经过水洗、去皮、去仔、去杂质之后，在-12℃真空条件下冷冻2h，然后用破碎机破碎；将破碎后的水果原料按照上述配伍比例混合，之后加入水果原料重量2倍的纯净水，用榨汁机物理加压榨汁，榨汁压力30MPa，榨汁后进行超滤，超滤压力控制在0.2MPa，在4℃真空条件下浓缩至原体积1/3，巴氏杀菌法85℃灭菌，即得混合果汁。
（2）向上述混合果汁中按重量加入2%白砂糖、20%芦笋绿豆浸提液、3%蜂蜜、0.1%羧甲基纤维素钠、0.4%悬浮剂、0.02%山梨酸钾、0.02%苯甲酸钠进行混合，得到混合液；
（3）向上述混合液中按重量加入0.1%柠檬酸，调节混合液pH值为4.5；
（4）将上述混合液过滤，于高压均质机30MPa下均质，然后经过灭菌、冷却、灌装，即得成品。
步骤（2）中所述的悬浮剂为葛根粉。
步骤（2）中所述的芦笋绿豆浸提液的制备方法为：选取干净、新鲜的芦笋，用自来水洗尽杂物，选取新鲜、均匀饱满、无虫蛀的绿豆，芦笋与绿豆按照重量份配伍比例为：芦笋40份、绿豆30份。芦笋与绿豆按照以上配伍比例混合成芦笋绿豆混合物，放入30℃的清水中浸泡2h，取出于阴凉干燥处风干至无水滴滴下；将芦笋绿豆混合物放置于-15℃低温冰箱中迅速冷冻1.5h；将冷冻后的芦笋绿豆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30℃，并调节干燥仓真空压力为30Pa条件下保温2h；保持干燥仓真空压力30Pa条件下进行降温，待温度降至20℃后维持2h；将经过真空冷冻干燥去除大部分游离水的芦笋绿豆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180℃的干热风将芦笋绿豆混合物快速烘干，之后经过粉碎并过100目筛，即得芦笋绿豆混合物干粉。取芦笋绿豆混合物干粉，加入2倍重量份的纯净水，在超声波辅助作用下处理30min；保持提取温度在55℃，在微波作用下提取50min，提取完毕过滤，滤渣再重复浸提三次之后合并滤液，浓缩至合并滤液原体积的1/2即得芦笋绿豆浸提液。
实施例2：
一种芦笋绿豆保健饮料的制备方法，具体包括以下步骤：
（1）按重量份配伍比例桃子20份、葡萄18份、苹果8份、菠萝3份、香蕉5份、木瓜3份、橙子8份、柠檬4份，山楂10份，西瓜5份选取新鲜的水果原料，经过水洗、去皮、去仔之后，在-10℃真空条件下冷冻3h，然后用破碎机破碎；将破碎后的水果原料按照上述比例混合，之后加入水果原料重量3倍的纯净水，用榨汁机物理加压榨汁，榨汁压力30MPa，榨汁后进行超滤，超滤压力0.3MPa，在4℃真空条件下浓缩至原体积1/2，巴氏杀菌法85℃灭菌，即得混合果汁。
（2）向上述混合果汁中按重量加入4%白砂糖、30%芦笋绿豆浸提液、4%蜂蜜、0.1%羧甲基纤维素钠、0.4%悬浮剂、0.03%山梨酸钾、0.02%苯甲酸钠进行混合，得到混合液；
（3）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；
（4）将上述混合液过滤，于高压均质机50MPa下均质，然后经过灭菌、冷却、灌装，即得成品。
步骤（2）中所述的悬浮剂为葛根粉。
步骤（2）中所述的芦笋绿豆浸提液的制备方法为：选取干净、新鲜的芦笋，用自来水洗尽杂物，选取新鲜、均匀饱满、无虫蛀的绿豆，芦笋与绿豆按照重量份配伍比例为：芦笋55份、绿豆40份。芦笋与绿豆按照以上配伍比例混合成芦笋绿豆混合物，放入30℃的清水中浸泡2h，取出于阴凉干燥处风干至无水滴滴下；将芦笋绿豆混合物放置于-15℃低温冰箱中迅速冷冻2h；将冷冻后的芦笋绿豆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30℃，并调节干燥仓真空压力为30Pa条件下保温2h；保持干燥仓真空压力30Pa条件下进行降温，待温度降至20℃后维持3h；将经过真空冷冻干燥去除大部分游离水的芦笋绿豆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180℃的干热风将芦笋绿豆混合物快速烘干，之后经过粉碎并过100目筛，即得芦笋绿豆混合物干粉。取芦笋绿豆混合物干粉，加入2倍重量份的纯净水，在超声波辅助作用下处理30min；保持提取温度在65℃，在微波作用下提取50min，提取完毕过滤，滤渣再重复浸提三次之后合并滤液，浓缩至合并滤液原体积的1/2即得芦笋绿豆浸提液。
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 (6)
1.一种芦笋绿豆保健饮料的制备方法，具体包括以下步骤：
（1）按重量份配伍比例桃子10～20份、葡萄15～20份、苹果7～10份、菠萝3～5份、香蕉3～8份、木瓜2～5份、橙子5～10份、柠檬3～5份，山楂8～12份，西瓜3～6份选取新鲜的水果原料，经过水洗、去皮、去仔之后，在-10℃～-15℃真空条件下冷冻3～6h，然后用破碎机破碎；将破碎后的水果原料按照上述比例混合，之后加入水果原料重量2～3倍的纯净水，用榨汁机物理加压榨汁，榨汁压力30～50MPa，榨汁后进行超滤，超滤压力0.2～0.3MPa，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，即得混合果汁。
2.（2）向上述混合果汁中按重量加入2%～4%白砂糖、20%～35%芦笋绿豆浸提液、3%～6%蜂蜜、0.1%～0.3%羧甲基纤维素钠、0.4%～0.6%悬浮剂、0.02%～0.05%山梨酸钾、0.02%～0.04%苯甲酸钠进行混合，得到混合液；
（3）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4.0～5.0；
（4）将上述混合液过滤，于高压均质机40MPa～50MPa下均质，然后经过灭菌、冷却、灌装，即得成品。
3.步骤（2）中所述的悬浮剂为葛根粉。
4.步骤（2）中所述的芦笋绿豆浸提液的制备方法为：选取干净、新鲜的芦笋，用自来水洗尽杂物，选取新鲜、均匀饱满、无虫蛀的绿豆，芦笋与绿豆按照重量份配伍比例为：芦笋40～55份、绿豆30～50份。
5.芦笋与绿豆按照以上配伍比例混合成芦笋绿豆混合物，放入30℃～40℃的清水中浸泡2～3h，取出于阴凉干燥处风干至无水滴滴下；将芦笋绿豆混合物放置于-15℃～-10℃低温冰箱中迅速冷冻1～3h；将冷冻后的芦笋绿豆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30℃～50℃，并调节干燥仓真空压力为30Pa～40Pa条件下保温2～3h；保持干燥仓真空压力30Pa～40Pa条件下进行降温，待温度降至20℃～40℃后维持2～3h；将经过真空冷冻干燥去除大部分游离水的芦笋绿豆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150℃～250℃的干热风将芦笋绿豆混合物快速烘干，之后经过粉碎并过100目筛，即得芦笋绿豆混合物干粉。
6.取芦笋绿豆混合物干粉，加入2～3倍重量份的纯净水，在超声波辅助作用下处理20～30min；保持提取温度在50～70℃，在微波作用下提取40～50min，提取完毕过滤，滤渣再重复浸提三次之后合并滤液，浓缩至合并滤液原体积的1/3～1/2即得芦笋绿豆浸提液。
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| CN106262508A (zh) * | 2016-08-15 | 2017-01-04 | 邹健 | 一种护肝润肺银杏粉及其制备方法 |
| CN106901123A (zh) * | 2017-01-18 | 2017-06-30 | 郑州新农村蔬菜食品有限公司 | 一种绿豆皮泡腾片及其制备方法 |
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| CN106901123A (zh) * | 2017-01-18 | 2017-06-30 | 郑州新农村蔬菜食品有限公司 | 一种绿豆皮泡腾片及其制备方法 |
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