CN105767805A - 一种清热杏仁露及其制备方法 - Google Patents
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Classifications
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- 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
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种清热杏仁露，由下列重量份的原料制成：杏仁100‑110、马蹄40‑50、绿豆15‑20、苦瓜5‑10、杏肉10‑14、荷叶3‑4、白砂糖20‑30、单甘脂、蔗糖酯、海藻酸钠、磷酸二氢钾、果胶酶、水适量；本发明的清热杏仁露，添加的马蹄肉质洁白、味甜多汁，具有清热解毒、凉血生津、利尿通便、化湿祛痰的功效，制得的杏仁露细腻如玉、香味独特、色泽洁白，具有润肺止咳、清热解毒的作用。杏仁露口感细腻香滑，风味爽口柔和，口味新颖，营养丰富。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种清热杏仁露及其制备方法。
背景技术
据悉，每500g的杏仁中含蛋白质120g、脂肪240g、钙649mg、铁25mg、还有多种维生素。另外，杏仁中还富含丰富的矿物质元素，其中钙含量是牛奶的3倍，钾含量是牛奶的4倍，而磷含量则是牛奶的6倍。苦杏仁还具有很高的药用价值，有祛痰、止咳、润肠等作用。
杏仁露属绿色植物蛋白饮料，含有丰富的蛋白质、10多种氨基酸和多种维生素及微量元素，杏仁露还含有丰富的黄酮类和多酚类成份。不但能够降低人体内胆固醇的含量，还能显著降低心脏病和很多慢性病的发病危险。
本发明的清热杏仁露，围绕杏仁露加工新工艺进行研究，旨在改进传统杏仁露的生产工艺水平，提高杏仁露中蛋白质的含量，减少污染并降低企业废水处理成本，提升产品质量和市场竞争力，制得的杏仁露蛋白质含量高于传统生产工艺产品，减少原料中蛋白质含量的损失，提高产品质量，同时也降低了废水处理成。杏仁露具有杏仁独特的清香气味、色泽洁白、口感细腻香甜，无其他异味。
发明内容
本发明弥补了现有技术的不足，提供一种清热杏仁露及其制备方法。
本发明的技术方案如下：
杏仁露由下列重量份的原料制成：杏仁100-110、马蹄40-50、绿豆15-20、苦瓜5-10、杏肉10-14、荷叶3-4、白砂糖20-30、单甘脂、蔗糖酯、海藻酸钠、磷酸二氢钾、果胶酶、水适量；
杏仁露的制备的具体步骤如下：
(1)将杏仁放入清水中浸泡1-2天，控制在25-30℃，中间换水1-2次，再放入温度为90℃、PH为9的苏打溶液中浸泡5分钟进行脱皮，得脱皮杏仁；
(2)将脱皮杏仁进行水蒸汽蒸馏提取精油，得到杏仁渣；
(3)将绿豆加水浸泡20-24小时，与步骤2的杏仁渣混合后用磨浆机粗磨，再过胶体磨细磨两遍之后，滤掉沉渣，得杏仁浆；
(4)将步骤3的杏仁浆中放入0.05%-0.08%的果胶酶搅拌均匀，调节PH为3，在45-55℃温度条件下酶解2小时，得酶解浆；
(5)将马蹄、苦瓜研磨成汁，与杏肉、荷叶、白砂糖混合均匀，密封放置20-24小时，去掉荷叶，研磨成浆，得混合浆；
(6)将单甘脂、蔗糖酯、海藻酸钠、杏仁精油及其它剩余成分混合，依次投入步骤4的酶解浆中，再加入步骤5的混合浆、适量水混合均匀，加热煮沸，再用200目筛过滤，用均质机进行2次均质，均质压力分别为30MPa、60MPa，灭菌后装罐。
本发明的有益效果：
本发明的清热杏仁露，添加的马蹄肉质洁白、味甜多汁，具有清热解毒、凉血生津、利尿通便、化湿祛痰的功效，制得的杏仁露细腻如玉、香味独特、色泽洁白，具有润肺止咳、清热解毒的作用。杏仁露口感细腻香滑，风味爽口柔和，口味新颖，营养丰富。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述：
称取下列重量份（kg）的原料制成：杏仁105、马蹄45、绿豆18、苦瓜7、杏肉13、荷叶3、白砂糖25、单甘脂、蔗糖酯、海藻酸钠、磷酸二氢钾、果胶酶、水适量；
杏仁露的制备方法的具体步骤如下：
(1)将杏仁放入清水中浸泡2天，控制在27℃，中间换水2次，再放入温度为90℃、PH为9的苏打溶液中浸泡5分钟进行脱皮，得脱皮杏仁；
(2)将脱皮杏仁进行水蒸汽蒸馏提取精油，得到杏仁渣；
(3)将绿豆加水浸泡24小时，与步骤2的杏仁渣混合后用磨浆机粗磨，再过胶体磨细磨两遍之后，滤掉沉渣，得杏仁浆；
(4)将步骤3的杏仁浆中放入0.08%的果胶酶搅拌均匀，调节PH为3，在55℃温度条件下酶解2小时，得酶解浆；
(5)将马蹄、苦瓜研磨成汁，与杏肉、荷叶、白砂糖混合均匀，密封放置24小时，去掉荷叶，研磨成浆，得混合浆；
(6)将单甘脂、蔗糖酯、海藻酸钠、杏仁精油及其它剩余成分混合，依次投入步骤4的酶解浆中，再加入步骤5的混合浆、适量水混合均匀，加热煮沸，再用200目筛过滤，用均质机进行2次均质，均质压力分别为30MPa、60MPa，灭菌后装罐。
Claims (2)
1.一种清热杏仁露，其特征在于，由下列重量份的原料制成：杏仁100-110、马蹄40-50、绿豆15-20、苦瓜5-10、杏肉10-14、荷叶3-4、白砂糖20-30、单甘脂、蔗糖酯、海藻酸钠、磷酸二氢钾、果胶酶、水适量。
2.根据权利要求1所述清热杏仁露，其特征在于，制备方法的具体步骤如下：
(1)将杏仁放入清水中浸泡1-2天，控制在25-30℃，中间换水1-2次，再放入温度为90℃、PH为9的苏打溶液中浸泡5分钟进行脱皮，得脱皮杏仁；
(2)将脱皮杏仁进行水蒸汽蒸馏提取精油，得到杏仁渣；
(3)将绿豆加水浸泡20-24小时，与步骤2的杏仁渣混合后用磨浆机粗磨，再过胶体磨细磨两遍之后，滤掉沉渣，得杏仁浆；
(4)将步骤3的杏仁浆中放入0.05%-0.08%的果胶酶搅拌均匀，调节PH为3，在45-55℃温度条件下酶解2小时，得酶解浆；
(5)将马蹄、苦瓜研磨成汁，与杏肉、荷叶、白砂糖混合均匀，密封放置20-24小时，去掉荷叶，研磨成浆，得混合浆；
(6)将单甘脂、蔗糖酯、海藻酸钠、杏仁精油及其它剩余成分混合，依次投入步骤4的酶解浆中，再加入步骤5的混合浆、适量水混合均匀，加热煮沸，再用200目筛过滤，用均质机进行2次均质，均质压力分别为30MPa、60MPa，灭菌后装罐。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107950668A (zh) * | 2017-11-28 | 2018-04-24 | 安徽四平食品开发有限责任公司 | 一种添加荷叶的核桃乳发酵饮料的加工方法 |
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| CN105104544A (zh) * | 2015-07-06 | 2015-12-02 | 杨世东 | 一种养血安神杏仁露及其制备方法 |
| CN105123951A (zh) * | 2015-07-06 | 2015-12-09 | 杨世东 | 一种清香杏仁露及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104799374A (zh) * | 2015-04-26 | 2015-07-29 | 青岛拓联信息技术有限公司 | 一种清热降火饮料 |
| CN105104544A (zh) * | 2015-07-06 | 2015-12-02 | 杨世东 | 一种养血安神杏仁露及其制备方法 |
| CN105123951A (zh) * | 2015-07-06 | 2015-12-09 | 杨世东 | 一种清香杏仁露及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950668A (zh) * | 2017-11-28 | 2018-04-24 | 安徽四平食品开发有限责任公司 | 一种添加荷叶的核桃乳发酵饮料的加工方法 |
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