CN106107291A - 一种含山竹和莲雾的饮料及其制备方法 - Google Patents
一种含山竹和莲雾的饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种含山竹和莲雾的饮料及其制备方法,其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,饮料的含糖重量为0.1~30g/L,色泽为紫红色;所述山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花的重量配比为30~50:0.1~5:10~30:0.5~2,0.5~10。制备方法为:原汁制备、山竹果皮浸提液制备、千金藤及鸡蛋花有效成分萃取、原料混合及染色、调味、高温杀菌、无菌灌装。本发明的含山竹和莲雾的饮料营养丰富;口感良好,适合大众饮用。
Description
技术领域
本发明属于食品饮料技术领域,具体是涉及含山竹和莲雾的饮料及其生产方法。
背景技术
山竹(purple mangosteen),又名:莽吉柿、山竺、山竹子,原产于马来半岛和马来群岛,在东南亚地区如马来西亚、泰国、菲律宾、缅甸栽培较多,属藤黄科常绿乔木,叶片椭圆,花似蜀葵,瓣红蕊黄,大多为春花秋实。山竹果实大小如柿,果形扁圆,壳厚硬呈深紫色,由4片果蒂盖顶,果壳甚厚,较不易损害果肉。果皮又硬又实,剥开其壳,便见七八瓣洁白晶莹的果肉。
山竹的外果皮中包含具有收敛作用的一系列多酚类物质,包括氧杂蒽酮和单宁酸;其中氧杂蒽酮具有抗癌和抗氧化作用,也有助增进免疫系统健康,令人身心舒畅。
山竹果肉雪白嫩软,味清甜甘香,带微酸性凉,润滑可口,解乏止渴,生发补身,为热带果树中珍品,有果后之称。山竹果肉含可溶性固形物16.8%,柠檬酸0.63%,还含有其它维生素B1,B2,C4和矿物质,具有降燥、清凉解热的作用,因此,山竹不仅味美,而且还有降火的功效。山竹还含有丰富的蛋白质和脂类,对机体有很好的补养作用,对体弱、营养不良、病后都有很好的调养作用。
目前市场上的饮品,主要原料是山竹果实和果皮,未见有以山竹果实为基础,融合清热解毒的鸡蛋花和千金藤共同为原料制备出一款具有清热止渴、排毒养颜、抗氧化的饮品。
发明内容
本发明的目的是提供一种含山竹汁的饮料及其制备方法。该饮料采用山竹果实为生产原料,同时加入了莲雾、具有清热解毒的鸡蛋花和千金藤,融合了各中物质的有效成分,制备出来的饮料口感好,适合大众饮用,且生产方法简单,能耗低,适合大规模生产。
本发明通过以下技术方案实现:
一种含山竹和莲雾的饮料,其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,饮料的含糖重量为0.1~30g/L,色泽为紫红色;所述山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花的重量配比为30~50:0.1~5:10~30:0.5~2,0.5~10。
本发明的含山竹和莲雾的饮料的制备方法,包括如下步骤:
(1)原汁制备:将山竹果肉、莲雾分别加入20~30重量份的水进行榨汁磨浆过滤得到山竹原汁和莲雾原汁,备用;
(2)山竹果皮浸提液制备:将山竹果皮加水在温度为40~60℃下浸提10~60min,然后加热煮沸5~10min,冷却过滤即得到山竹果皮浸提液,备用;
(3)千金藤及鸡蛋花有效成分萃取:将千金藤切碎放入容器中,加入5~10倍体积的水,然后在80~90℃进行蒸煮,使其有效成分溶入水中,然后过滤除去滤渣,保留滤液,备用;所述千金藤的蒸煮时间为20~40min。
将鸡蛋花切碎,加入2~5重量份数的水进行超声波萃取30~60min,得到鸡蛋花萃取液,备用;所述鸡蛋花有效成分萃取过程中采用的超声波频率为15~20kHz,萃取温度为30~60℃。
(4)原料混合及染色:在搅拌状态下,向盛装有山竹原汁的容器中加入鸡蛋花萃取液,待两者混匀之后,再加入少量的山竹果皮浸提液,搅拌5~30min后;再升温至60~80℃,分别加入莲雾原汁、千金藤滤液和剩下的山竹果皮浸提液;待混合均匀后经高温杀菌1~5min,得到含山竹和莲雾的饮料粗品;
该步骤中山竹果皮浸提液第一次的加入量为总重量的30~50%。
所述步骤(4)的搅拌转速为200~400r/min。
(5)调味:将含山竹和莲雾的饮料粗品冷却至室温,然后过滤除去不溶物和微溶物;再加入0.01~1g/L的山梨酸钾,然后加入蔗糖调节含糖量;
(6)高温杀菌:将步骤(5)得到的饮料粗品在90~120℃进行高温杀菌1~5min;
(7)无菌灌装:将饮料进行无菌灌装即得到含山竹和莲雾的饮料。
本发明中加入山竹果皮不仅是融合了果皮中的营养成分,使饮料具有抗氧化的功效,同时利用其自身呈现出的颜色,而对饮料具有着色作用,从而提高色泽感。
本发明中其他原料的功效特点:
莲雾(拉丁学名:Eugenia javanica Lam),又名天桃、水蒲桃、洋蒲桃等,属于桃金娘科蒲桃属,原产于马来西亚、印度尼西亚和印度等国家。莲雾果实色泽鲜艳,外形美观,果肉棉絮状,营养丰富,清爽可口。莲雾果实性味甘平,功效清热、利尿、安神、润肺、止咳、除痰、凉血、收敛,主治肺燥咳嗽、呃逆不止、痔疮出血、胃腹胀满、肠炎痢疾、糖尿病等症。莲雾果实营养丰富,每100g莲雾果肉组织中,水分含量约为90.75g,总糖含量约为7.680g,蛋白质含量约为0.690g,维C含量约为7.807mg,有机酸约为0.205mg/kg,果皮花青素为0.073mg/kg。
千金藤,【别名】小青藤、铁板膏药、金线钓乌龟,粉防己,公老鼠藤,野桃草,为防己科植物,【拉丁名】Stephania japonica,【性味归经】苦、辛,寒。【功能主治】清热解毒,利尿消肿,祛风止痛活络。用于咽喉肿痛,牙痛,胃痛,水肿,脚气,尿急尿痛,小便不利,外阴湿疹,风湿关节痛;外用治跌打损伤,毒蛇咬伤,痈肿疮疖。千金藤内含青牛胆苦素(tinosporine,columbin)、巴马亭(palmatine)、药根碱等。
鸡蛋花(Plumeria rubra Acutifolia),别名:缅栀子、蛋黄花,夹竹桃科、鸡蛋花属。具有清热解暑、清肠止泻、止咳化痰之功效。【性味归经】:“甘,平,无毒。”属于新资源食品。鸡蛋花经晾晒干后可以作为一味中药,具有清热解暑、润肺润喉咙之功效,还可以治疗咽喉疼痛等疾病。
本发明具有以下优点:
(1)本发明以山竹果肉、山竹果皮、莲雾、千金藤、鸡蛋花为原料,融合各组分中的有效成分,使相互间的功效及作用得到增强,制备出的饮料口感良好,色泽漂亮,适合大众饮用。
(2)本发明的饮料既能够清热解毒,消暑止咳,同时富含丰富的营养元素。
(3)本发明的制备工艺简单,可以规模化生产。
具体实施方式
下面通过实施例对本发明作进一步说明,但不作为是对本发明的限制。
实施例1
本发明的含山竹和莲雾的饮料,其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,它们之间的重量配比为30~35:1~2:10~15:0.5~1,2~4,按重量配比准备好原料。
本发明的含山竹和莲雾的饮料的制备方法,包括如下步骤:
(1)原汁制备:将山竹果肉、莲雾分别加入25重量份的水进行榨汁磨浆过滤得到山竹原汁和莲雾原汁,备用;
(2)山竹果皮浸提液制备:将山竹果皮加水在温度为40~50℃下浸提20~30min,然后加热煮沸5~8min,冷却过滤即得到山竹果皮浸提液,备用;
(3)千金藤及鸡蛋花有效成分萃取:将千金藤切碎放入容器中,加入5倍体积的水,然后在80℃进行蒸煮30min,使其有效成分溶入水中,然后过滤除去滤渣,保留滤液,备用;
将鸡蛋花切碎,加入5重量份数的水在频率为20kHz进行超声波萃取30min,萃取温度为40~50℃,而得到鸡蛋花萃取液,备用;
(4)原料混合及染色:在搅拌状态下,向盛装有山竹原汁的容器中加入鸡蛋花萃取液,待两者混匀之后,再加入总重量的30%的山竹果皮浸提液,搅拌20min后;再升温至60℃,分别加入莲雾原汁、千金藤滤液和剩下的山竹果皮浸提液;待混合均匀后经高温杀菌3min,得到含山竹和莲雾的饮料粗品;整个过程的搅拌转速控制为300~400r/min。
(5)调味:将含山竹和莲雾的饮料粗品冷却至室温,然后过滤除去不溶物和微溶物;再加入0.01~0.2g/L的山梨酸钾,然后加入蔗糖调节含糖量至10~15g/L;
(6)高温杀菌:将步骤(5)得到的饮料粗品在100~120℃进行高温杀菌3min;
(7)无菌灌装:将饮料进行无菌灌装即得到含山竹和莲雾的饮料。
本发明方法制备出来的含山竹和莲雾的饮料,口感良好,营养丰富,色泽为紫红色,含糖量为至10~15g/L,适合大众的口味。
实施例2
本发明的含山竹和莲雾的饮料,其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,它们之间的重量配比为40~50:0.1~1:20~30:1~2,0.5~1,按重量配比准备好原料。
本发明的含山竹和莲雾的饮料的制备方法,包括如下步骤:
(1)原汁制备:将山竹果肉、莲雾分别加入30重量份的水进行榨汁磨浆过滤得到山竹原汁和莲雾原汁,备用;
(2)山竹果皮浸提液制备:将山竹果皮加水在温度为50~60℃下浸提10~20min,然后加热煮沸8~10min,冷却过滤即得到山竹果皮浸提液,备用;
(3)千金藤及鸡蛋花有效成分萃取:将千金藤切碎放入容器中,加入10倍体积的水,然后在90℃进行蒸煮40min,使其有效成分溶入水中,然后过滤除去滤渣,保留滤液,备用;
将鸡蛋花切碎,加入2重量份数的水在频率为20kHz进行超声波萃取30~60min,萃取温度为30~60℃,而得到鸡蛋花萃取液,备用;
(4)原料混合及染色:在搅拌状态下,向盛装有山竹原汁的容器中加入鸡蛋花萃取液,待两者混匀之后,再加入总重量的40%的山竹果皮浸提液,搅拌5~10min后;再升温至70℃,分别加入莲雾原汁、千金藤滤液和剩下的山竹果皮浸提液;待混合均匀后经高温杀菌1~2min,得到含山竹和莲雾的饮料粗品;整个过程的搅拌转速控制为200~300r/min。
(5)调味:将含山竹和莲雾的饮料粗品冷却至室温,然后过滤除去不溶物和微溶物;再加入0.5~1g/L的山梨酸钾,然后加入蔗糖调节含糖量至20~30g/L;
(6)高温杀菌:将步骤(5)得到的饮料粗品在90~100℃进行高温杀菌1~2min;
(7)无菌灌装:将饮料进行无菌灌装即得到含山竹和莲雾的饮料。
本发明方法制备出来的含山竹和莲雾的饮料,口感良好,营养丰富,色泽为紫红色,含糖量为20~30g/L,适合大众的口味。
实施例3
本发明的含山竹和莲雾的饮料,其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,它们之间的重量配比为35~45:3~5:15~25:1.0~1.5,4~6,按重量配比准备好原料。
本发明的含山竹和莲雾的饮料的制备方法,包括如下步骤:
(1)原汁制备:将山竹果肉、莲雾分别加入20重量份的水进行榨汁磨浆过滤得到山竹原汁和莲雾原汁,备用;
(2)山竹果皮浸提液制备:将山竹果皮加水在温度为45~55℃下浸提30~50min,然后加热煮沸6~9min,冷却过滤即得到山竹果皮浸提液,备用;
(3)千金藤及鸡蛋花有效成分萃取:将千金藤切碎放入容器中,加入8倍体积的水,然后在85℃进行蒸煮20min,使其有效成分溶入水中,然后过滤除去滤渣,保留滤液,备用;
将鸡蛋花切碎,加入4重量份数的水在频率为18kHz进行超声波萃取60min,萃取温度为50~60℃,而得到鸡蛋花萃取液,备用;
(4)原料混合及染色:在搅拌状态下,向盛装有山竹原汁的容器中加入鸡蛋花萃取液,待两者混匀之后,再加入总重量的50%的山竹果皮浸提液,搅拌10~20min后;再升温至80℃,分别加入莲雾原汁、千金藤滤液和剩下的山竹果皮浸提液;待混合均匀后经高温杀菌4~5min,得到含山竹和莲雾的饮料粗品;整个过程的搅拌转速控制为250~350r/min。
(5)调味:将含山竹和莲雾的饮料粗品冷却至室温,然后过滤除去不溶物和微溶物;再加入0.2~0.4g/L的山梨酸钾,然后加入蔗糖调节含糖量至0.1~5g/L;
(6)高温杀菌:将步骤(5)得到的饮料粗品在100~110℃进行高温杀菌4~5min;
(7)无菌灌装:将饮料进行无菌灌装即得到含山竹和莲雾的饮料。
本发明方法制备出来的含山竹和莲雾的饮料,口感良好,营养丰富,色泽为紫红色,含糖量为0.1~5g/L,适合大众的口味。
实施例4
本发明的含山竹和莲雾的饮料,其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,它们之间的重量配比为30~35:1.5~2.5:15~20:0.5~1,8~10,按重量配比准备好原料。
本发明的含山竹和莲雾的饮料的制备方法,包括如下步骤:
(1)原汁制备:将山竹果肉、莲雾分别加入22重量份的水进行榨汁磨浆过滤得到山竹原汁和莲雾原汁,备用;
(2)山竹果皮浸提液制备:将山竹果皮加水在温度为45~55℃下浸提50~60min,然后加热煮沸5~6min,冷却过滤即得到山竹果皮浸提液,备用;
(3)千金藤及鸡蛋花有效成分萃取:将千金藤切碎放入容器中,加入7倍体积的水,然后在80℃进行蒸煮35min,使其有效成分溶入水中,然后过滤除去滤渣,保留滤液,备用;
将鸡蛋花切碎,加入3重量份数的水在频率为15kHz进行超声波萃取40min,萃取温度为30~35℃,而得到鸡蛋花萃取液,备用;
(4)原料混合及染色:在搅拌状态下,向盛装有山竹原汁的容器中加入鸡蛋花萃取液,待两者混匀之后,再加入总重量的35%的山竹果皮浸提液,搅拌20~30min后;再升温至60℃,分别加入莲雾原汁、千金藤滤液和剩下的山竹果皮浸提液;待混合均匀后经高温杀菌5min,得到含山竹和莲雾的饮料粗品;整个过程的搅拌转速控制为200~200r/min。
(5)调味:将含山竹和莲雾的饮料粗品冷却至室温,然后过滤除去不溶物和微溶物;再加入0.1~0.2g/L的山梨酸钾,然后加入蔗糖调节含糖量至10~20g/L;
(6)高温杀菌:将步骤(5)得到的饮料粗品在90~120℃进行高温杀菌1~5min;
(7)无菌灌装:将饮料进行无菌灌装即得到含山竹和莲雾的饮料。
本发明方法制备出来的含山竹和莲雾的饮料,口感良好,营养丰富,色泽为紫红色,含糖量为10~20g/L,适合大众的口味。
Claims (6)
1.一种含山竹和莲雾的饮料,其特征在于:其原料包括山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花,饮料的含糖重量为0.1~30g/L,色泽为紫红色;所述山竹果肉、山竹果皮、莲雾、千金藤和鸡蛋花的重量配比为30~50:0.1~5:10~30:0.5~2,0.5~10。
2.一种如权利要求1所述的含山竹和莲雾的饮料的制备方法,其特征在于:它包括如下步骤:
(1)原汁制备:将山竹果肉、莲雾分别加入20~30重量份的水进行榨汁磨浆过滤得到山竹原汁和莲雾原汁,备用;
(2)山竹果皮浸提液制备:将山竹果皮加水在温度为40~60℃下浸提10~60min,然后加热煮沸5~10min,冷却过滤即得到山竹果皮浸提液,备用;
(3)千金藤及鸡蛋花有效成分萃取:将千金藤切碎放入容器中,加入5~10倍体积的水,然后在80~90℃进行蒸煮,使其有效成分溶入水中,然后过滤除去滤渣,保留滤液,备用;将鸡蛋花切碎,加入2~5重量份数的水进行超声波萃取30~60min,得到鸡蛋花萃取液,备用;
(4)原料混合及染色:在搅拌状态下,向盛装有山竹原汁的容器中加入鸡蛋花萃取液,待两者混匀之后,再加入少量的山竹果皮浸提液,搅拌5~30min后;再升温至60~80℃,分别加入莲雾原汁、千金藤滤液和剩下的山竹果皮浸提液;待混合均匀后经高温杀菌1~5min,得到含山竹和莲雾的饮料粗品;
(5)调味:将含山竹和莲雾的饮料粗品冷却至室温,然后过滤除去不溶物和微溶物;再加入0.01~1g/L的山梨酸钾,然后加入蔗糖调节含糖量;
(6)高温杀菌:将步骤(5)得到的饮料粗品在90~120℃进行高温杀菌1~5min;
(7)无菌灌装:将饮料进行无菌灌装即得到含山竹和莲雾的饮料。
3.根据权利要求2所述的含山竹和莲雾的饮料的制备方法,其特征在于:所述鸡蛋花有效成分萃取过程中采用的超声波频率为15~20kHz,萃取温度为30~60℃。
4.根据权利要求2所述的含山竹和莲雾的饮料的制备方法,其特征在于:所述千金藤的蒸煮时间为20~40min。
5.根据权利要求2所述的含山竹和莲雾的饮料的制备方法,其特征在于:所述步骤(4)山竹果皮浸提液第一次的加入量为总重量的30~50%。
6.根据权利要求1或2所述的含山竹和莲雾的饮料的制备方法,其特征在于:所述步骤(4)的搅拌转速为200~400r/min。
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Application publication date: 20161116 |