CN105935117A - 一种金银花植物饮料的配方及其制备方法 - Google Patents
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- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract description 17
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims abstract description 4
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 4
- 241000628997 Flos Species 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000021551 crystal sugar Nutrition 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
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- 241000723353 Chrysanthemum Species 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 2
- 241000234435 Lilium Species 0.000 abstract 2
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- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
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Classifications
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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
- A23L2/38—Other 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
一种金银花植物饮料的配方及其制备方法,其配方为:金银花2.34%、菊花1.25%、百合0.78%、白砂糖78.13%、冰糖15.63%、一水柠檬酸0.63%、L‑苹果酸0.47%、柠檬酸钠0.47%和香精0.3%,本发明中加入金银花、菊花以及百合,具有清热解毒的一定效果,配方独到,工艺精良,口味清凉爽口,带有自然的金银花香,糖度极低,符合当下国人的口味需求,是一款非常适合日常饮用的时尚饮品,同时还加入白砂糖、冰糖、柠檬酸、苹果酸等,可以保证本发明在具有药效的同时还酸甜可口,本发明比起市面上的饮料更绿色健康、更具有营养以及保健价值。
Description
技术领域
本发明涉及一种饮品,尤其是一种金银花植物饮料的配方及其制备方法。
背景技术
金银花既能宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症,均效果显著,在我们日常生活中常常会看到很多金银花茶,然而现如今很多年轻人更多选择喝饮料而不是饮茶,不过金银花饮料却极为罕见。
发明内容
为解决以上现有难题,本发明公开了一种金银花植物饮料的配方及其制备方法。
一种金银花植物饮料的配方,其配方为:金银花2.34%、菊花1.25%、百合0.78%、白砂糖78.13%、冰糖15.63%、一水柠檬酸0.63%、L-苹果酸0.47%、柠檬酸钠0.47%和香精0.3%。
一种金银花植物饮料的制备方法,制备方法包括以下步骤:
a、用二级净化水将计算并称量好的白砂糖和冰糖进行加热溶解,加热到95℃后保温30分钟,冷却至温度60℃左右时,用500目过滤布进行过滤,泵入配料罐中;
b、将称量好的金银花、菊花和百合原料用200目过滤袋装,放置于提取罐中,加入二级纯净水,加热95℃以上然后保温1小时,用硅藻土过滤后泵入配料罐;过滤后的滤渣再加入二级纯净水,加热至95℃以上然后保温半小时,用硅藻土过滤后泵入配料罐;
c、用二级纯净水将不锈钢桶内称量好的酸料进行溶解,然后将溶解后的液体缓慢加入开启后的配料罐进行搅拌;
d、将二级纯净水加入配料罐中进行定容;
e、搅拌的同时缓慢添加香精。
有益效果:本发明中加入金银花、菊花以及百合,具有清热解毒的一定效果,配方独到,工艺精良,口味清凉爽口,带有自然的金银花香,糖度极低,符合当下国人的口味需求,是一款非常适合日常饮用的的时尚饮品,同时还加入白砂糖、冰糖、柠檬酸、苹果酸等,可以保证本发明在具有药效的同时还酸甜可口,本发明比起市面上的饮料更绿色健康、更具有营养以及保健价值。
具体实施方式
结合实施例,对本发明做进一步详细说明。
一种金银花植物饮料的配方,其配方为:金银花2.34%、菊花1.25%、百合0.78%、白砂糖78.13%、冰糖15.63%、一水柠檬酸0.63%、L-苹果酸0.47%、柠檬酸钠0.47%和香精0.3%。一种金银花植物饮料的制备方法,制备方法包括以下步骤:a、用二级净化水将计算并称量好的白砂糖和冰糖进行加热溶解,加热到95℃后保温30分钟,冷却至温度60℃左右时,用500目过滤布进行过滤,泵入配料罐中;b、将称 量好的金银花、菊花和百合原料用200目过滤袋装,放置于提取罐中,加入二级纯净水,加热95℃以上然后保温1小时,用硅藻土过滤后泵入配料罐;过滤后的滤渣再加入二级纯净水,加热至95℃以上然后保温半小时,用硅藻土过滤后泵入配料罐;c、用二级纯净水将不锈钢桶内称量好的酸料进行溶解,然后将溶解后的液体缓慢加入开启后的配料罐进行搅拌;d、将二级纯净水加入配料罐中进行定容;e、搅拌的同时缓慢添加香精。
实施例:本发明使用UHT杀菌及灌装,杀菌前确保UHT瞬时杀菌机经过清洗消毒,同时设定好杀菌温度及时间,杀菌温度控制在121±2℃,杀菌时间不少于15秒,在灌装前确保灌装机已按要求进行清洗消毒,确保灌装机与UHT瞬时杀菌机之间的管路连接正确后方可进行灌装。配好的产品在配料罐中充许存放的时间规定为:30℃以下允许放置5小时,30℃-45℃允许放置3小时。如果产品放置时间超过规定要求,要检验产品的糖度、酸度和PH值,并品尝口味,若一切正常,可以灌装,但产品必须另堆,每30分钟取样一瓶,于37℃培养箱中保温15天后检测微生物及糖度、酸度、PH,等指标合格后方可发货,若不正常,必须排掉。产品在灌装前,在泵出配料罐时要安装精滤过滤器,在泵出过程中要按照实际情况及时更换过滤芯,以确饮料中没有任何杂质。检查灌装温度,确保灌装后产品中心温度82℃以上,检查封口符合标准,并做好原始记录。在每次开始灌装时,要检测灌装中心温度符合要求后方可批量正常灌装;每次灌装机停机超过10分钟,在开始灌装时要检测产品的中心温度,不符合要求的产品同上处理。灌装间、瓶体、瓶盖的洁净度和灌装机的操作卫生直接关系到产品的卫生安全,灌装间保持十万级净化,操作人员进入灌装间必须按灌装间卫生要求进行穿戴消毒。化验人员每批生产对灌装机灌装头、灌装机储罐、理盖机、下盖滑道、瓶体、瓶盖、冲罐水、空间卫生、工人手进行微生物检测,灌装机操作人员必须按要求填好记录表,灌装后的产品经冷却隧道降温到40℃左右。
以上显示和描述了本发明的基本原理和主要特征及本发明的优点,本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内,发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种金银花植物饮料的配方,其特征在于,其配方为:金银花2.34%、菊花1.25%、百合0.78%、白砂糖78.13%、冰糖15.63%、一水柠檬酸0.63%、L-苹果酸0.47%、柠檬酸钠0.47%和香精0.3%。
2.一种金银花植物饮料的制备方法,其特征在于,制备方法包括以下步骤:
a、用二级净化水将计算并称量好的白砂糖和冰糖进行加热溶解,加热到95℃后保温30分钟,冷却至温度60℃左右时,用500目过滤布进行过滤,泵入配料罐中;
b、将称量好的金银花、菊花和百合原料用200目过滤袋装,放置于提取罐中,加入二级纯净水,加热95℃以上然后保温1小时,用硅藻土过滤后泵入配料罐;过滤后的滤渣再加入二级纯净水,加热至95℃以上然后保温半小时,用硅藻土过滤后泵入配料罐;
c、用二级纯净水将不锈钢桶内称量好的酸料进行溶解,然后将溶解后的液体缓慢加入开启后的配料罐进行搅拌;
d、将二级纯净水加入配料罐中进行定容;
e、搅拌的同时缓慢添加香精。
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CN103125695A (zh) * | 2011-11-30 | 2013-06-05 | 安静 | 祛火凉茶 |
CN104473275A (zh) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | 一种天然花卉饮料及其制备方法 |
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Title |
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CN112273565A (zh) * | 2020-09-16 | 2021-01-29 | 湖北大别山药业股份有限公司 | 一种含金银花和菊花成分的液体饮品制备工艺 |
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