CN106071553A - 一种快速止渴苹果醋饮料的配方及其制备工艺 - Google Patents
一种快速止渴苹果醋饮料的配方及其制备工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
本发明公开了一种快速止渴苹果醋饮料的配方及其制备方法，它涉及饮料技术领域；它的配方成份组份如下：配料一：苹果醋0.97‑1.03kg、木糖醇0.029‑0.031kg、蜂蜜0.29‑0.31kg、苹果香精0.029‑0.031kg、柠檬酸0.029‑0.031kg、山梨酸钾0.019‑0.021kg、植酸0.016‑0.08kg、食盐0.0097‑0.0103kg、水15.52—16.48kg；它的制备工艺如下：配料→均质→除菌→杀菌→灌装→喷淋→检验→打码→贴标→检验→装箱→入库；本发明具有快速止渴、复活神经机能和保护脑、肝、眼的作用，功能多样，且制备工艺简单、快速。
Description
技术领域
本发明涉及饮料技术领域，具体涉及一种快速止渴苹果醋饮料的配方及其制备工艺。
背景技术
目前市场上销售的饮料品种虽然繁如星斗，但是多数属于碳酸饮料和果汁饮料，其主要功能是清凉解渴。近几年的醋酸饮料一般都采用原醋或者白醋加甜味剂、加纯水、加食用香精复配而成。没有达到功能型和保健性。因此需要一款功能型和保健性的苹果醋饮料。
发明内容
本发明的目的在于针对现有技术的缺陷和不足，提供一种快速止渴苹果醋饮料的配方及其制备工艺。
为了解决背景技术所存在的问题，本发明的一种快速止渴苹果醋饮料的配方，它的配方成份组份如下：
配料一：苹果醋0.97-1.03kg、木糖醇0.029-0.031kg、蜂蜜0.29-0.31kg、苹果香精0.029-0.031kg、柠檬酸0.029-0.031kg、山梨酸钾0.019-0.021kg、植酸0.016-0.08kg、食盐0.0097-0.0103kg、水15.52—16.48kg；
配料二：苹果醋0.97-1.03kg、木糖醇0.29-0.031kg、蛋白糖0.22-0.26kg、苹果香精0.29-0.031kg、蜂蜜0.29-0.031kg、梨酸钾0.019-0.021kg、柠檬酸0.29-0.031kg、食盐0.0097-0.0103kg、植酸0.016-0.08kg、水15.52-16.48；
配料三：苹果醋0.97-1.03kg、木糖醇2.32-2.39kg、蜂蜜0.29-0.031kg、苹果香精0.29-0.031kg、柠檬酸0.29-0.031kg、山梨酸钾0.019-0.021kg、植酸0.016-0.08kg、食盐0.0097-0.0103kg、水15.52-16.48kg。
一种快速止渴苹果醋饮料的制备工艺，它的制备工艺如下：
步骤一：根据配方的配料进行配比，并依次序加入容器；
步骤二：均质：将配好的料在30-40兆帕压力下经过均质机均质30-35分钟；
步骤三：过滤：将均质后的半成品按顺序依次进行硅藻土过滤和中空纤维过滤，过滤后无任何外来杂质即可；
步骤四：杀菌：将过滤后的产品进行杀菌，杀菌温度为80℃-90℃并保持25分钟以上；
步骤五：灌装：杀菌后进行灌装，灌装时产品的料温为80℃-85℃，盛装产品的瓶、盖、盖膜也进行杀菌；
步骤六：喷淋：将灌装好的瓶装产品至于符合GB5749—1985标准的自来水，自来水的温度10℃-25℃进行迅速喷淋降温至35℃以下；
步骤七：检验：首先检查内在质量和外观质量是否符合，瓶子是否有漏气现象，瓶内有无异物，瓶子表面是否干净卫生，计量是否符合要求；按企业标准对产品的理化、感官、微生物外观指标进行检验，检验结果记录在案；
步骤八：最后在瓶上打码、贴标：
步骤九：随机抽检、装箱、入库。
本发明有益效果为：具有快速止渴、复活神经机能和保护脑、肝、眼的作用，功能多样，且制备工艺简单、快速。
具体实施方式
本具体实施方式采用如下技术方案：它的配方成份组份如下：
配料一：苹果醋0.97-1.03kg、木糖醇0.029-0.031kg、蜂蜜0.29-0.31kg、苹果香精0.029-0.031kg、柠檬酸0.029-0.031kg、山梨酸钾0.019-0.021kg、植酸0.016-0.08kg、食盐0.0097-0.0103kg、水15.52—16.48kg；
配料二：苹果醋0.97-1.03kg、木糖醇0.29-0.031kg、蛋白糖0.22-0.26kg、苹果香精0.29-0.031kg、蜂蜜0.29-0.031kg、梨酸钾0.019-0.021kg、柠檬酸0.29-0.031kg、食盐0.0097-0.0103kg、植酸0.016-0.08kg、水15.52-16.48；
配料三：苹果醋0.97-1.03kg、木糖醇2.32-2.39kg、蜂蜜0.29-0.031kg、苹果香精0.29-0.031kg、柠檬酸0.29-0.031kg、山梨酸钾0.019-0.021kg、植酸0.016-0.08kg、食盐0.0097-0.0103kg、水15.52-16.48kg。
一种快速止渴苹果醋饮料的制备工艺，它的制备工艺如下：配料→均质→除菌→杀菌→灌装→喷淋→检验→打码→贴标→检验→装箱→入库。
一种快速止渴苹果醋饮料的制备工艺，它的制备工艺如下：
步骤一：根据配方的配料进行配比(苹果醋饮料中各组份重量单位为千克)；
配料一：取纯净水620、苹果醋4l、苹果浓缩汁41、蜂蜜12.30、柠檬酸12.30、木糖醇12.30、植酸3.20、苹果香精1.0、山梨酸钾0.70、食盐0.375；
配料二：取纯净水620、苹果醋39、蛋白糖8.80、蜂蜜1.00、柠檬酸1.00、木糖醇1.00、植酸3.20、苹果香精1.00、山梨酸钾0.7、食盐0.375；
配料三：取纯净水620、苹果醋39、苹果浓汁40、白砂糖43、蜂蜜1.00、柠檬酸1.00、木糖醇1.00、植酸3.20、苹果香精1.00、山梨酸钾0.7、食盐0.375；
并根据上述配料依次序加入容器；
步骤二：均质：将配好的料(即液态半成品)在30一40兆帕压力下经过均质机均质30—35分钟；
步骤三：过滤：将均质后的半成品按顺序依次进行硅藻土过滤和中空纤维过滤，过滤后的产品要求不仅清澈透明，而且绝对无任何外来杂质；
步骤四：杀菌：将过滤后的产品进行杀菌，杀菌温度要求在80℃一90℃并保持25分钟以上：
步骤五：灌装：杀菌后进行灌装，灌装时产品的料温务必在80℃一85℃，计量准确，盛装产品的瓶、盖、盖膜要严格杀菌；
步骤六：喷淋：将灌装好的瓶装产品至于符合GB5749—1985标准的自来水(温度10℃一25℃)以下进行迅速喷淋降温至35℃以下；
步骤七：检验：首先检查内在质量和外观质量是否符合(企业标准)，瓶子是否有漏气现象，瓶内有无异物，瓶子表面是否干净卫生，计量是否符合要求；按企业标准对产品的理化、感官、微生物外观指标进行检验，检验结果记录在案；
步骤八：最后在瓶上打码、贴标：
步骤九：随机抽检、装箱、入库。
本具体实施方式中配料中水是选用生活饮用水(达到GB5749-1985卫生标准)；白砂糖达GB/T317.1-1998标准；苹果醋的GBl8187-2000标准；苹果浓缩汁符合国标的产品；蜂蜜选用符合Q/SHWDL001-1999标准的产品；柠檬酸选用符合GB78269-1998标准的产品；木糖醇符合国家标准；苹果香精选符合QBl505-1992标准的产品；山梨酸钾购买符合GBl3736-1992标准的产品；植酸购买符合GB2760-86增补品种的标准。
本具体实施方式采用了由最先进的微生物发酵工程技术精酿的苹果醋为主要原料，并经过科学技术配制工艺技术配制，它含有苹果中的各种营养成分，除含有苹果酸、琥珀酸、乳酸、氨基酸等不饱和酸外，还含有易被人体吸收的钙、磷、铁、维生素C等多种营养成分。它比苹果汁饮料和碳酸饮料的保健作用更佳。
其中所含的木糖醇和蜂蜜不仅可以防止龋齿和糖尿病，而且可以促进人体新陈代谢，增强人体免疫力。它清澈透亮，酸甜爽口，果香浓郁，开胃健脾，乌发养颜，软化血管，降压解脂，生津止渴，长期饮用可延年益寿。
尤其是植酸可促进氧合血红蛋白中氧的释放，改善血红细胞功能，延长血红细胞的生存期。植酸在人体内水解产物为肌醇和磷脂，前者具有抗衰老作用，后者是人体细胞重要组成部分。
植酸在饮料中不但可除去过多的金属离子(特别是对人体有害的重金属)，对人体有良好保护作用。所含植酸主要成分用于快速止渴饮料，最适于运动员激烈训练和高温作业工人饮用，具有快速止渴、复活神经机能和保护脑、肝、眼的作用。
以上所述，仅用以说明本发明的技术方案而非限制，本领域普通技术人员对本发明的技术方案所做的其它修改或者等同替换，只要不脱离本发明技术方案的精神和范围，均应涵盖在本发明的权利要求范围当中。
Claims (2)
1.一种快速止渴苹果醋饮料的配方，其特征在于：它的配方成份组份如下：
配料一：苹果醋0.97-1.03kg、木糖醇0.029-0.031kg、蜂蜜0.29-0.31kg、苹果香精0.029-0.031kg、柠檬酸0.029-0.031kg、山梨酸钾0.019-0.021kg、植酸0.016-0.08kg、食盐0.0097-0.0103kg、水15.52—16.48kg；
配料二：苹果醋0.97-1.03kg、木糖醇0.29-0.031kg、蛋白糖0.22-0.26kg、苹果香精0.29-0.031kg、蜂蜜0.29-0.031kg、梨酸钾0.019-0.021kg、柠檬酸0.29-0.031kg、食盐0.0097-0.0103kg、植酸0.016-0.08kg、水15.52-16.48；
配料三：苹果醋0.97-1.03kg、木糖醇2.32-2.39kg、蜂蜜0.29-0.031kg、苹果香精0.29-0.031kg、柠檬酸0.29-0.031kg、山梨酸钾0.019-0.021kg、植酸0.016-0.08kg、食盐0.0097-0.0103kg、水15.52-16.48kg。
2.一种快速止渴苹果醋饮料的制备工艺，其特征在于：它的制备工艺如下：
步骤一：根据配方的配料进行配比，并依次序加入容器；
步骤二：均质：将配好的料在30-40兆帕压力下经过均质机均质30-35分钟；
步骤三：过滤：将均质后的半成品按顺序依次进行硅藻土过滤和中空纤维过滤，过滤后无任何外来杂质即可；
步骤四：杀菌：将过滤后的产品进行杀菌，杀菌温度为80℃-90℃并保持25分钟以上；
步骤五：灌装：杀菌后进行灌装，灌装时产品的料温为80℃-85℃，盛装产品的瓶、盖、盖膜也进行杀菌；
步骤六：喷淋：将灌装好的瓶装产品至于符合GB5749—1985标准的自来水，自来水的温度10℃-25℃进行迅速喷淋降温至35℃以下；
步骤七：检验：首先检查内在质量和外观质量是否符合，瓶子是否有漏气现象，瓶内有无异物，瓶子表面是否干净卫生，计量是否符合要求；按企业标准对产品的理化、感官、微生物外观指标进行检验，检验结果记录在案；
步骤八：最后在瓶上打码、贴标：
步骤九：随机抽检、装箱、入库。
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| CN1559303A (zh) * | 2004-02-26 | 2005-01-05 | 陈崇祥 | 苹果醋饮料 |
| CN102492599A (zh) * | 2011-12-16 | 2012-06-13 | 程海生 | 一种苹果醋及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1559303A (zh) * | 2004-02-26 | 2005-01-05 | 陈崇祥 | 苹果醋饮料 |
| CN102492599A (zh) * | 2011-12-16 | 2012-06-13 | 程海生 | 一种苹果醋及其制备方法 |
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