CN105767806A - 一种胡萝卜风味饮料的制备方法 - Google Patents
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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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- 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
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Abstract
一种胡萝卜风味饮料的制备方法,通过将胡萝卜洗净放在预煮锅内用蒸汽蒸熟1小时,打碎成浆,搅拌均匀后进行高压均质处理和真空脱气处理,将处理后的液体物料进行杀菌灌装,所得即为胡萝卜风味的饮料。本发明所述的胡萝卜风味饮料的制备方法,使用胶体磨和均质机对口感进行进一步的优化,且研磨成细浆之后其中含有的营养成分更容易被人体吸收,本发明所述的风味饮料的原料均采用食品级的原材料,绿色天然无公害,制备出的胡萝卜风味饮料产品形态理想,口感酸甜适口,适口性非常理想,适用人群极为广泛,是一种生态保健饮品,市场前景非常好。
Description
技术领域
本发明涉及一种饮料的制备方法,具体为一种胡萝卜风味饮料的制备方法。
背景技术
胡萝卜,别名红萝卜、丁香萝卜等,因其肉质根含有丰富的类胡萝卜素、可溶性糖、淀粉、纤维素、多种维生素以及多种矿物质,素有“小人参”之称。胡萝卜的营养成分极为丰富,含有大量的蔗糖、淀粉和胡萝卜素,还有维生素B1、维生素B2、叶酸、多种氨基酸(以赖氨酸含量较多)、甘露醇、木质素、果胶、槲皮素、山奈酚、少量挥发油、咖啡酸以及多种矿物元素。各类品种中尤以深橘色胡萝卜素含量最高,各类胡萝卜所含有能量在79.5-1339.5千焦之间。
中医认为胡萝卜味甘、性平、有健脾和胃、补肝明目、清热解毒、壮阳补肾、透疹、降气止咳等功效,可用于肠胃不适、便秘、夜盲症、麻疹、百日咳、小儿营养不良等症,胡萝卜富含维生素,并有轻微而持续发汗的作用,可刺激皮肤的新陈代谢,增进血液循环,从而使皮肤光滑细腻,肤色红润,对美容健肤有独到的作用,同时胡萝卜也适宜于皮肤干燥、粗糙者食用。目前,胡萝卜主要是当做蔬菜进行食用,作为饮品的深加工少见记载。
发明内容
为了解决上述问题,本发明的目的是提出一种胡萝卜风味饮料的制备方法,使得制备的饮料口感顺滑,营养成分更容易吸收,且将胡萝卜研磨成浆,方便携带的同时不受收获季节的限制,消费者可以常年食用,具有十分广阔的应用前景。
本发明为了解决上述问题所采取的技术方案为:
一种胡萝卜风味饮料的制备方法,包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将45-50份胡萝卜果浆泥、5-10份果糖、5-10份苹果汁和45-30份纯净水进行混合搅拌15min,所得液体物料加热到100℃,采用高压匀质机在均质压力为30-32MPa条件下对液体物料进行高压均质处理,将均质处理过的液体物料在40-50℃、真空度在-0.05bar的条件下进行脱气,在115℃的条件下杀菌9s后进行灌装,所得即为胡萝卜风味饮料。
本发明的有益效果:
本发明所述的一种胡萝卜风味饮料的制备方法,通过对胡萝卜进行酸处理并使用胶体磨和均质机对口感进行进一步的优化,且研磨成细浆之后制得胡萝卜风味饮料,本发明所述的饮料中中含有的营养成分经过加工后更容易被人体吸收,本发明所述的风味饮料的原料均采用食品级的原材料,不添加防腐剂和其他添加剂,绿色天然无公害,制备出的胡萝卜风味饮料产品形态理想,口感酸甜适口,适口性非常理想,适用人群极为广泛,是一种生态保健饮品,市场前景非常好。
具体实施方式
结合以下具体实施例,对本发明作进一步的详细说明,本发明的保护范围不局限于以下实施例。实施本发明的过程、条件、试剂、实验方法等,除以下专门提及的内容之外,均为本领域的普遍知识和公知常识,本发明没有特别限制内容。
实施例1
一种胡萝卜风味饮料的制备方法,包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将45份胡萝卜果浆泥、5份果糖、5份苹果汁和45份纯净水进行混合搅拌15min,所得液体物料加热到100℃,采用高压匀质机在均质压力为30MPa条件下对液体物料进行高压均质处理,将均质处理过的液体物料在40℃、真空度在-0.05bar的条件下进行脱气,在115℃的条件下杀菌9s后进行灌装,所得即为胡萝卜风味饮料。
实施例2
一种胡萝卜风味饮料的制备方法,包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将47份胡萝卜果浆泥、7份果糖、7份苹果汁和47份纯净水进行混合搅拌15min,所得液体物料加热到100℃,采用高压匀质机在均质压力为31MPa条件下对液体物料进行高压均质处理,将均质处理过的液体物料在45℃、真空度在-0.05bar的条件下进行脱气,在115℃的条件下杀菌9s后进行灌装,所得即为胡萝卜风味饮料。
实施例3
一种胡萝卜风味饮料的制备方法,包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将6份胡萝卜果浆泥、6份果糖、6份苹果汁和46份纯净水进行混合搅拌15min,所得液体物料加热到100℃,采用高压匀质机在均质压力为31MPa条件下对液体物料进行高压均质处理,将均质处理过的液体物料在42℃、真空度在-0.05bar的条件下进行脱气,在115℃的条件下杀菌9s后进行灌装,所得即为胡萝卜风味饮料。
实施例4
一种胡萝卜风味饮料的制备方法,包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将49份胡萝卜果浆泥、8份果糖、9份苹果汁和49份纯净水进行混合搅拌15min,所得液体物料加热到100℃,采用高压匀质机在均质压力为31MPa条件下对液体物料进行高压均质处理,将均质处理过的液体物料在48℃、真空度在-0.05bar的条件下进行脱气,在115℃的条件下杀菌9s后进行灌装,所得即为胡萝卜风味饮料。
实施例5
一种胡萝卜风味饮料的制备方法,包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将50份胡萝卜果浆泥、10份果糖、10份苹果汁和30份纯净水进行混合搅拌15min,所得液体物料加热到100℃,采用高压匀质机在均质压力为32MPa条件下对液体物料进行高压均质处理,将均质处理过的液体物料在50℃、真空度在-0.05bar的条件下进行脱气,在115℃的条件下杀菌9s后进行灌装,所得即为胡萝卜风味饮料。
Claims (4)
1.一种胡萝卜风味饮料的制备方法,其特征在于:包括以下步骤:
步骤一、采摘新鲜的、无病虫害、无农药残留、无变质的胡萝卜为原料,对其进行清洗和去皮,备用;
步骤二、将步骤一处理过的胡萝卜放入预煮锅内用蒸汽整一个小时,放入蒸汽压力为0.8Mpa,待胡萝卜蒸熟后,备用;
步骤三、将步骤二处理过的胡萝卜经破碎机、打浆机研磨成浆,过400目筛,得胡萝卜果浆泥,备用;
步骤四、将45-50份胡萝卜果浆泥、5-10份果糖、5-10份苹果汁和45-30份纯净水进行混合搅拌15min,所得混合液加热到100℃,进行高压均质处理和真空脱气处理,将处理后的液体物料进行杀菌灌装,所得即为胡萝卜风味饮料。
2.如权利要求1所述的一种胡萝卜风味饮料的制备方法,其特征在于:所述高压均质处理是采用高压匀质机在均质压力为30-32MPa的条件下对混合液进行均质处理。
3.如权利要求1所述的一种胡萝卜风味饮料的制备方法,其特征在于:所述真空脱气处理是将均质处理过的混合液在40-50℃、真空度在-0.05bar的条件下进行脱气。
4.如权利要求1所述的一种胡萝卜风味饮料的制备方法,其特征在于:所述杀菌的温度为115℃,杀菌时间9s。
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