CN105661195A - 蓝莓饮料及其制备方法 - Google Patents
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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
本发明涉及饮料及其生产技术领域,具体是一种蓝莓饮料及其制备方法,由以下重量份的原料组成:蓝莓原汁300~600份、甜菊糖苷3~10份、罗汉果汁100~400份、柠檬酸1~5份、果料悬浮剂3~5份。本发明有抗氧化、防衰老、美容养颜、改善视力、防止脑神经老化、抗癌、软化血管、增强人体免疫力、生津止渴及润肠通便的功效,而且高血压、高血脂、糖尿病人群也能饮用。
Description
技术领域
本发明涉及饮料及其生产技术领域,具体是一种蓝莓饮料及其制备方法。
背景技术
目前,蓝莓类饮料主要以蓝莓果制备,蓝莓中富含维生素C、花青素、超氧化物岐化酶(SOD)和丰富的有机酸,超氧化物歧化酶Orgotein(SuperoxideDismutase,SOD),别名肝蛋白,简称:SOD。SOD是一种源于生命体的活性物质,能消除生物体在新陈代谢过程中产生的有害物质。
罗汉果是广西的特产,盛产于桂西北山区。药用功效对肺部疾病及呼吸道系统疾病有特效,同时,对抗氧化﹑养颜止渴生津﹑降压降糖及抗癌等药理作用明显。
甜叶菊为菊科多生草本植物,含有高甜度的甜菊糖,可以与其它花草冲泡饮用。甜叶菊糖没有像白糖、红糖、葡萄糖等常规糖类对人类带来的不良影响,却有降血压、强壮身体、防治糠尿病等保健和药用价值。甜叶菊叶中含有的多种酚酸类物质,如绿原酸、二咖啡酰奎尼酸等,有抗菌、抗病毒作用,在保肝、抗艾滋病毒等方面有良好的作用。
现有的蓝莓果汁类饮料制备方法一般为将蓝莓浓缩汁、白砂糖、食品香精与食品添加剂调配混合得到,工艺过程简单,但是蓝莓浓缩汁一般通过高温真空浓缩,在高温条件下蓝莓的营养成分容易遭到破坏;同时由于蓝莓浓缩汁的含量占饮品的质量百分数低于10%,通过添加蓝莓香精突出蓝莓口味,蓝莓香精的使用对人体的健康不利;同时通过蓝莓浓缩汁制备的蓝莓果汁饮料口味单一,口感也不够细腻,没有润喉生津、防止脑神经老化、抗癌、软化血管及三高人群能够饮用的甜品饮料。
发明内容
针对上述现有技术中的不足之处,本发明旨在提供一种润喉生津、防止脑神经老化、抗癌、软化血管及三高人群能够饮用的蓝莓饮料及其制备方法。
为解决上述技术问题,本发明的蓝莓饮料,由以下重量份的原料组成:蓝莓原汁300~600份、甜菊糖苷3~10份、罗汉果汁100~400份、柠檬酸1~5份、果料悬浮剂3~5份。
进一步的,各原料的重量份为:蓝莓原汁300份、甜菊糖苷5份、罗汉果汁100份、柠檬酸1份、果料悬浮剂4份。
进一步的,各原料的重量份为:蓝莓原汁600份、甜菊糖苷3份、罗汉果汁300份、柠檬酸3份、果料悬浮剂3份。
进一步的,各原料的重量份为:蓝莓原汁500份、甜菊苷10份、罗汉果汁400份、柠檬酸5份、果料悬浮剂5份。
更进一步的,本发明还公开了蓝莓饮料的制备方法,包括以下步骤:
(1)、称取上述重量份的各原料;
(2)、将步骤1中称取的原料加入到混合机中混合,制得混合原料,待到混合原料完全混合,将混合原料均质后,采用硅藻土过滤机经10~15min的循环过滤后,混合原料达到澄清透明;
(3)、将步骤2中的混合原料经110℃加热处理5~10s,完成高温杀菌;
(4)、将杀菌后的混合原料在不低于80℃下迅速灌装,密封;
(5)、灌装后的混合原料在80℃的温度下进行20min的巴氏杀菌;
(6)、将步骤5中的混合原料进行逐级冷却后,检验包装即得成品。
本发明的蓝莓饮料及其制备方法具有以下有益效果:
1、由于蓝莓果中含有丰富的维生素C、SOD、花青素,对美白、消除人体疲劳、抗衰老,清除人体内的自由基和保护人的视力,具有天然保健作用。
2、由于其中加入了甜叶菊的甜菊糖苷,甜叶菊糖没有像白糖、红糖、葡萄糖等常规糖类对人类带来的不良影响,却有降血压、强壮身体、防治糠尿病等保健和药用价值,甜叶菊叶中含有的多种酚酸类物质,如绿原酸、二咖啡酰奎尼酸等,有抗菌、抗病毒作用,在保肝,抗艾滋病毒等方面有良好的作用。
3、由于罗汉果中含丰富的维生素C以及糖甙、果糖、葡萄糖、蛋白质、脂类,其药用功效对肺部疾病及呼吸道系统疾病有特效,同时,对抗氧化﹑养颜止渴生津、降压降糖及抗癌等药理作用明显。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述。
实施例1
蓝莓饮料及其制备方法:
1、称取蓝莓原汁300份、甜菊糖苷5份、罗汉果汁100份、柠檬酸1份、果料悬浮剂4份;
2、将步骤1中称取的原料加入到混合机中混合,制得混合原料,待到混合原料完全混合,将混合原料均质后,采用硅藻土过滤机经10~15min的循环过滤后,混合原料达到澄清透明;
3、将步骤2中的混合原料经110℃加热处理5~10s,完成高温杀菌;
4、将杀菌后的混合原料在不低于80℃下迅速灌装,密封;
5、灌装后的混合原料在80℃的温度下进行20min的巴氏杀菌;
6、将步骤5中的混合原料进行逐级冷却后,检验包装即得成品。
实施例2
蓝莓饮料及其制备方法:
1、称取蓝莓原汁600份、甜菊糖苷3份、罗汉果汁300份、柠檬酸3份、果料悬浮剂3份。
2、将步骤1中称取的原料加入到混合机中混合,制得混合原料,待到混合原料完全混合,将混合原料均质后,采用硅藻土过滤机经10~15min的循环过滤后,混合原料达到澄清透明;
3、将步骤2中的混合原料经110℃加热处理5~10s,完成高温杀菌;
4、将杀菌后的混合原料在不低于80℃下迅速灌装,密封;
5、灌装后的混合原料在80℃的温度下进行20min的巴氏杀菌;
6、将步骤5中的混合原料进行逐级冷却后,检验包装即得成品。
实施例3
蓝莓饮料及其制备方法:
1、称取蓝莓原汁500份、甜菊苷10份、罗汉果汁400份、柠檬酸5份、果料悬浮剂5份。
2、将步骤1中称取的原料加入到混合机中混合,制得混合原料,待到混合原料完全混合,将混合原料均质后,采用硅藻土过滤机经10~15min的循环过滤后,混合原料达到澄清透明;
3、将步骤2中的混合原料经110℃加热处理5~10s,完成高温杀菌;
4、将杀菌后的混合原料在不低于80℃下迅速灌装,密封;
5、灌装后的混合原料在80℃的温度下进行20min的巴氏杀菌;
6、将步骤5中的混合原料进行逐级冷却后,检验包装即得成品。
以上所述,仅为本发明的较佳实施例,并非对本发明作任何形式上和实质上的限制,凡熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当可利用以上所揭示的技术内容,而作出的些许更动、修饰与演变的等同变化,均为本发明的等效实施例;同时,凡依据本发明的实质技术对以上实施例所作的任何等同变化的更动、修饰与演变,均仍属于本发明的技术方案的范围内。
Claims (5)
1.一种蓝莓饮料,其特征在于,由以下重量份的原料组成:蓝莓原汁300~600份、甜菊糖苷3~10份、罗汉果汁100~400份、柠檬酸1~5份、果料悬浮剂3~5份。
2.根据权利要求1所述的蓝莓饮料,其特征在于,各原料的重量份为:蓝莓原汁300份、甜菊糖苷5份、罗汉果汁100份、柠檬酸1份、果料悬浮剂4份。
3.根据权利要求1所述的蓝莓饮料,其特征在于,各原料的重量份为:蓝莓原汁600份、甜菊糖苷3份、罗汉果汁300份、柠檬酸3份、果料悬浮剂3份。
4.根据权利要求1所述的蓝莓饮料,其特征在于,各原料的重量份为:蓝莓原汁500份、甜菊苷10份、罗汉果汁400份、柠檬酸5份、果料悬浮剂5份。
5.根据权利要求1~4所述的蓝莓饮料的制备方法,其特征在于,包括以下步骤:
(1)、称取上述重量份的各原料;
(2)、将步骤(1)中称取的原料加入到混合机中混合,制得混合原料,待到混合原料完全混合,将混合原料均质后,采用硅藻土过滤机经10~15min的循环过滤后,混合原料达到澄清透明;
(3)、将步骤(2)中的混合原料经110℃加热处理5~10s,完成高温杀菌;
(4)、将杀菌后的混合原料在不低于80℃下迅速灌装,密封;
(5)、灌装后的混合原料在80℃的温度下进行20min的巴氏杀菌;
(6)、将步骤(5)中的混合原料进行逐级冷却后,检验包装即得成品。
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CN109043249A (zh) * | 2018-07-31 | 2018-12-21 | 天津市圭谷科技发展有限公司 | 一种蓝莓l-阿拉伯糖复合饮料浓浆 |
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