CN105901434A - 一种橄榄饮料及其制备方法 - Google Patents
一种橄榄饮料及其制备方法 Download PDFInfo
- Publication number
- CN105901434A CN105901434A CN201610240332.6A CN201610240332A CN105901434A CN 105901434 A CN105901434 A CN 105901434A CN 201610240332 A CN201610240332 A CN 201610240332A CN 105901434 A CN105901434 A CN 105901434A
- Authority
- CN
- China
- Prior art keywords
- parts
- semen phaseoli
- semen
- olive
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 27
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000012528 membrane Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims description 117
- 238000002360 preparation method Methods 0.000 claims description 29
- 241001093152 Mangifera Species 0.000 claims description 20
- 230000007159 enucleation Effects 0.000 claims description 20
- 244000063299 Bacillus subtilis Species 0.000 claims description 14
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 14
- 239000002131 composite material Substances 0.000 claims description 14
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 238000004821 distillation Methods 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 239000008176 lyophilized powder Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 240000001417 Vigna umbellata Species 0.000 abstract 11
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 11
- 229940069765 bean extract Drugs 0.000 abstract 7
- 239000000047 product Substances 0.000 abstract 5
- 238000001914 filtration Methods 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 235000004936 Bromus mango Nutrition 0.000 abstract 1
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 235000014826 Mangifera indica Nutrition 0.000 abstract 1
- 240000000111 Saccharum officinarum Species 0.000 abstract 1
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract 1
- 235000009184 Spondias indica Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000010992 reflux Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003026 hypopharynx Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
本发明公开了一种橄榄饮料及其制备方法,通过如下重量份原料制成:去核橄榄果实,60~80份;柚子果肉,15~35份;去皮芒果果肉,5~15份;甘蔗汁,40~60份;红豆提取物,8~12份;所述红豆提取物制备方法为:步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。本发明提供的橄榄饮料性质稳定,保质期长,可能与原料中是否添加红豆提取物以及红豆提取物的制备方法有关。
Description
技术领域
本发明属于食品领域,具体涉及一种橄榄饮料及其制备方法。
背景技术
橄榄原产我国,是南方特有的亚热带常绿果树,福建省是我国橄榄分布最多的省份,其果实呈青绿色,又名青果。青橄榄可鲜食,初吃时味涩、带苦,久嚼后香甜可口、余味无穷,果肉内含有丰富的营养成分,如蛋白质、粗纤维、胡萝卜素、核黄素、钙、磷、铁等矿物质及多种维生素、鞣酸等,其所含的钙、钾含量特别丰富,维生素C含量也很高,具有消肿利咽、生津解毒的功效,主要用于咽喉肿痛、烦渴、食物中毒等症。
发明内容
本发明的目的在于提供一种橄榄饮料及其制备方法。
本发明的上述目的是通过下面的技术方案得以实现的:
一种橄榄饮料,通过如下重量份原料制成:去核橄榄果实,60~80份;柚子果肉,15~35份;去皮芒果果肉,5~15份;甘蔗汁,40~60份;红豆提取物,8~12份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
进一步地,所述橄榄饮料通过如下重量份原料制成:去核橄榄果实,70份;柚子果肉,25份;去皮芒果果肉,10份;甘蔗汁,50份;红豆提取物,10份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
进一步地,所述橄榄饮料通过如下重量份原料制成:去核橄榄果实,60份;柚子果肉,15份;去皮芒果果肉,5份;甘蔗汁,40份;红豆提取物,8份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
进一步地,所述橄榄饮料通过如下重量份原料制成:去核橄榄果实,80份;柚子果肉,35份;去皮芒果果肉,15份;甘蔗汁,60份;红豆提取物,12份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
上述橄榄饮料的制备方法,包括如下步骤:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
本发明的优点:
本发明提供的橄榄饮料性质稳定,保质期长,不会出现絮凝物。
具体实施方式
下面结合实施例进一步说明本发明的实质性内容,但并不以此限定本发明保护范围。尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
实施例1:橄榄饮料的制备
通过如下重量份原料制成:去核橄榄果实,70份;柚子果肉,25份;去皮芒果果肉,10份;甘蔗汁,50份;红豆提取物,10份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
橄榄饮料的制备方法:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
实施例2:橄榄饮料的制备
通过如下重量份原料制成:去核橄榄果实,60份;柚子果肉,15份;去皮芒果果肉,5份;甘蔗汁,40份;红豆提取物,8份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
橄榄饮料的制备方法:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
实施例3:橄榄饮料的制备
通过如下重量份原料制成:去核橄榄果实,80份;柚子果肉,35份;去皮芒果果肉,15份;甘蔗汁,60份;红豆提取物,12份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
橄榄饮料的制备方法:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
实施例4:实施例1的对比,不添加红豆提取物
通过如下重量份原料制成:去核橄榄果实,70份;柚子果肉,25份;去皮芒果果肉,10份;甘蔗汁,50份;
橄榄饮料的制备方法:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
实施例5:实施例1的对比,红豆提取物制备时不蒸制
通过如下重量份原料制成:去核橄榄果实,70份;柚子果肉,25份;去皮芒果果肉,10份;甘蔗汁,50份;红豆提取物,10份;
所述红豆提取物制备方法为:
步骤S1,红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S2,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
橄榄饮料的制备方法:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
实施例6:效果实施例
观察实施例1~5制备的橄榄饮料在室温条件下的稳定性。结果:实施例1~3制备的橄榄饮料室温放置18个月口感依然很好,且无絮状沉淀生成;实施例4、5制备的橄榄饮料室温放置9个月时,出现絮状沉淀,说明稳定性较差,保质期短。
上述试验结果表明,本发明提供的橄榄饮料性质稳定,保质期长,可能与原料中是否添加红豆提取物以及红豆提取物的制备方法有关。
上述实施例的作用在于说明本发明的实质性内容,但并不以此限定本发明的保护范围。本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和保护范围。
Claims (5)
1.一种橄榄饮料,其特征在于,通过如下重量份原料制成:去核橄榄果实,60~80份;柚子果肉,15~35份;去皮芒果果肉,5~15份;甘蔗汁,40~60份;红豆提取物,8~12份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
2.根据权利要求1所述橄榄饮料,其特征在于,通过如下重量份原料制成:去核橄榄果实,70份;柚子果肉,25份;去皮芒果果肉,10份;甘蔗汁,50份;红豆提取物,10份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
3.根据权利要求1所述橄榄饮料,其特征在于,通过如下重量份原料制成:去核橄榄果实,60份;柚子果肉,15份;去皮芒果果肉,5份;甘蔗汁,40份;红豆提取物,8份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
4.根据权利要求1所述橄榄饮料,其特征在于,通过如下重量份原料制成:去核橄榄果实,80份;柚子果肉,35份;去皮芒果果肉,15份;甘蔗汁,60份;红豆提取物,12份;
所述红豆提取物制备方法为:
步骤S1,红豆120℃蒸制30分钟后,烘干得蒸制红豆;
步骤S2,蒸制红豆沸水热回流提取2小时,红豆重量与水体积比为1:10,得红豆提取液;
步骤S3,每100ml红豆提取液中加入2g活性炭,搅拌后静置40分钟,0.45μm滤膜过滤,滤液浓缩喷雾干燥即得所述红豆提取物。
5.权利要求1~5任一所述橄榄饮料的制备方法,其特征在于,包括如下步骤:
步骤S1,将去核橄榄果实、柚子果肉和去皮芒果果肉榨成复合果汁;
步骤S2,复合果汁中添加枯草芽孢杆菌冻干粉和果胶酶,处理30min;枯草芽孢杆菌冻干粉添加的质量百分含量为0.002%;果胶酶添加的质量百分含量为0.002%;
步骤S3,静置过夜取上清液,添加红豆提取物,溶解后过滤,收集滤液;
步骤S4,将甘蔗汁与滤液混合均匀,灭菌后包装即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610240332.6A CN105901434A (zh) | 2016-04-15 | 2016-04-15 | 一种橄榄饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610240332.6A CN105901434A (zh) | 2016-04-15 | 2016-04-15 | 一种橄榄饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105901434A true CN105901434A (zh) | 2016-08-31 |
Family
ID=56747281
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610240332.6A Withdrawn CN105901434A (zh) | 2016-04-15 | 2016-04-15 | 一种橄榄饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105901434A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109181977A (zh) * | 2018-09-30 | 2019-01-11 | 广西壮族自治区中国科学院广西植物研究所 | 一种低甲醇芒果甘蔗酒及其酿造方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104172360A (zh) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | 一种蓝莓复合饮品的制备方法 |
CN104207252A (zh) * | 2014-08-21 | 2014-12-17 | 福建新之源生物制品有限公司 | 一种橄榄饮料及其制备方法 |
CN105907505A (zh) * | 2016-04-15 | 2016-08-31 | 杨希义 | 一种蓝莓饮料及其制备方法 |
-
2016
- 2016-04-15 CN CN201610240332.6A patent/CN105901434A/zh not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104207252A (zh) * | 2014-08-21 | 2014-12-17 | 福建新之源生物制品有限公司 | 一种橄榄饮料及其制备方法 |
CN104172360A (zh) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | 一种蓝莓复合饮品的制备方法 |
CN105907505A (zh) * | 2016-04-15 | 2016-08-31 | 杨希义 | 一种蓝莓饮料及其制备方法 |
Non-Patent Citations (4)
Title |
---|
吴杰: "《婴幼儿营养食谱 汤羹粥糊汁》", 30 June 2014, 金盾出版社 * |
国家食品药品监督管理总局执业药师资格认证中心: "《中药学专业知识(一)》", 28 February 2015, 中国医药科技出版社 * |
犀文图书: "《榨汁机美食料理》", 30 June 2012, 中国纺织出版社 * |
王泽: "《制剂设备》", 31 January 2013, 中国医药科技出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109181977A (zh) * | 2018-09-30 | 2019-01-11 | 广西壮族自治区中国科学院广西植物研究所 | 一种低甲醇芒果甘蔗酒及其酿造方法 |
CN109181977B (zh) * | 2018-09-30 | 2022-03-18 | 广西壮族自治区中国科学院广西植物研究所 | 一种低甲醇芒果甘蔗酒及其酿造方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101336704B (zh) | 一种中草药保健茶的加工方法 | |
CN104962431A (zh) | 一种八月瓜乌饭子混合型果酒 | |
CN103734360B (zh) | 一种保健食用油及其制备方法 | |
KR101064550B1 (ko) | 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장 | |
KR100830761B1 (ko) | 식물의 뿌리, 잎, 줄기, 열매를 식용유지에 발효시켜 얻은기능식품 유지 조성물. | |
CN106047565A (zh) | 一种火龙果甜酒及其制备方法 | |
CN107573438A (zh) | 一种从百香果果皮中提取多糖的方法 | |
KR100894636B1 (ko) | 둥근마추출액을 함유한 음료의 제조방법 | |
CN109363146A (zh) | 利用橄榄果叶酿造酱油的方法 | |
KR20110056908A (ko) | 다시마, 함초, 귤피, 당귀, 옥수수수염, 뽕잎 및 삼백초으로 이루어진 한방 혼합 침출차 조성물 및 그 제조방법 | |
CN106665917A (zh) | 一种蜂蜜柠檬消暑茶及其制备方法 | |
CN105901434A (zh) | 一种橄榄饮料及其制备方法 | |
KR20170061961A (ko) | 무병장수 리큐르 제조방법 | |
CN110959733A (zh) | 一种糖浆及其制备方法 | |
KR101353922B1 (ko) | 기능성 양파 음료 및 그 제조방법 | |
CN108741046B (zh) | 一种酸角水晶啤酒糕及其制备方法 | |
KR101103035B1 (ko) | 흑마늘과 천년초를 이용한 식음료 및 그 제조방법 | |
CN103340411B (zh) | 一种润肺油茶蜂蜜 | |
CN103205342B (zh) | 一种蛤蚧太白茶米酒及其制备方法 | |
CN106490592A (zh) | 一种具有降油脂美容作用的冲剂粉 | |
CN106343109A (zh) | 一种多肽无花果叶保健红茶 | |
KR101381277B1 (ko) | 홍삼을 함유하는 고장초 겔 | |
KR101788801B1 (ko) | 복분자 고춧가루의 제조방법 및 이에 의해 제조된 복분자 고춧가루 | |
CN111436507A (zh) | 一种紫苏茯砖茶及其制备方法 | |
KR101871452B1 (ko) | 연 성분이 함유된 천년초 음료 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160831 |
|
WW01 | Invention patent application withdrawn after publication |