CN106213085A - 一种马蹄百香果复合饮料及其制备工艺 - Google Patents
一种马蹄百香果复合饮料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种马蹄百香果复合饮料,由以下重量份数的原料制备而得:马蹄原汁30‑50份、百香果汁15‑30份、脱脂奶粉1‑5份、食用糖6‑12份、柠檬酸0.5‑2份、饮用水80‑120份。本发明还公开了所述马蹄百香果复合饮料的制备方法。本发明工艺简单,对设备场地要求低,原料来源广泛、价格低廉,所以生产成本低,且制备而得的马蹄百香果复合饮料营养全面且富有马蹄、百香果风味,具有凉血解毒、利尿通便、祛痰化咳、消食除胀,调理痔疮或痢疾便血等功效,同时有消炎止痛、活血强身、滋阴补肾、降脂降压、提神醒酒、消除疲劳、排毒养颜、增强免疫力等神奇保健作用,值得大力推广应用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种马蹄百香果复合饮料及其制备工艺。
背景技术
马蹄即荸荠,是莎草科荸荠属一种。地下茎为扁圆形,表面呈深褐色或枣红色。肉白色,可果蔬两食。马蹄汁液丰富,口感甜脆,含有丰富的蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、钾、铁、钙、磷和碳水化合物,可以生吃,也可以用来烹调,可制淀粉,还可作中药。马蹄味甘、微寒,滑、无毒,具有凉血解毒、利尿通便、祛痰化咳、消食除胀,调理痔疮或痢疾便血等功效。其钾含量较高,对高血压患者有利,磷含量也较高,能促进人体生长发育。我国马蹄资源十分丰富,马蹄产量占世界的70%,但其综合利用率较低。
发明内容
本发明的目的在于提供一种制备工艺简单、营养全面且富有马蹄、百香果复合风味的马蹄百香果复合饮料,同时提供了该马蹄百香果复合饮料的制备方法。
具体的,本发明所述马蹄百香果复合饮料,由以下重量份数的原料制备而得:马蹄原汁30-50份、百香果汁15-30份、脱脂奶粉1-5份、食用糖6-12份、柠檬酸0.5-2份、饮用水80-120份。
作为本发明的进一步说明,所述马蹄原汁由以下方法步骤制备而得:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与水混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与水混合,于60-80℃的超声波条件下处理30-60min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/3-1/4;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,即得。
进一步,在步骤2)中,所述水为饮用水,马蹄肉与水的重量比为1:3-4。
进一步,在步骤4)中,所述水为饮用水,马蹄粉碎料与水的重量比为1:6-12。
进一步,在步骤4)中,超声波的功率为1-1.5kw。
进一步,在步骤6)中,所述超高温瞬时杀菌的温度为138~145℃,时间为4~7s。
本发明同时提供了上述马蹄百香果复合饮料的制备工艺,具体是:按上述重量份数称取原料,混匀,于100-120 Mpa的超高压下均质,分离不溶物,即得。
百香果,又叫鸡蛋果。据科学预测,其果实含有人体所需17种氨基酸、多种维生素和类胡萝卜素,其中包括非常丰富的天然维生素C,每100克果汁中就含有维生素C 34.6毫克,还富含维生素A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。可溶性固形物占5%-16%,总酸量为3.8%-4%,甜酸适中。营养价值很高,用它为原料,加工制成果汁、果露、果酱、果冻,风味独特。
与现有技术相比,本发明达到的技术效果是:
1)本发明所选用的马蹄原汁含有马蹄丰富的营养成分,其对马蹄渣、马蹄皮进行深层次的提取处理,可将马蹄渣、马蹄皮中的营养成分充分提取出来,避免浪费,最大限度地保留了马蹄的营养成分;
2)本发明工艺简单,对设备场地要求低,原料来源广泛、价格低廉,所以生产成本低,且制备而得的马蹄百香果复合饮料营养全面且富有马蹄、百香果风味,具有凉血解毒、利尿通便、祛痰化咳、消食除胀,调理痔疮或痢疾便血等功效,同时有消炎止痛、活血强身、滋阴补肾、降脂降压、提神醒酒、消除疲劳、排毒养颜、增强免疫力等神奇保健作用,值得大力推广应用。
具体实施方式
以下结合实施例对本发明作进一步详细说明,本实施例仅是对本发明作更清楚的说明,而不是对本发明的限制。应当指出,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些均落在本发明的保护范围之内。
实施1
一种马蹄百香果复合饮料,由以下重量份数的原料制备而得:马蹄原汁50份、百香果汁30份、脱脂奶粉5份、食用糖12份、柠檬酸1.5份、饮用水110份。
其制备方法包括以下步骤:
(1)马蹄原汁的制备:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与饮用水按重量比为1:3.5混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与饮用水按重量比为1:6混合,于70℃的超声波(功率为1.5kw)条件下处理35min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/3;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,温度为142℃,时间为5s,即得;
(2)马蹄百香果复合饮料的制备:按上述重量份数称取原料,混匀,于100 Mpa的超高压下均质,分离不溶物,即得。
实施2
一种马蹄百香果复合饮料,由以下重量份数的原料制备而得:马蹄原汁40份、百香果汁25份、脱脂奶粉3份、食用糖10份、柠檬酸2份、饮用水100份。
其制备方法包括以下步骤:
(1)马蹄原汁的制备:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与饮用水按重量比为1:4混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与饮用水按重量比为1:10混合,于80℃的超声波(功率为1.3kw)条件下处理60min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/4;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,温度为145℃,时间为4s,即得;
(2)马蹄百香果复合饮料的制备:按上述重量份数称取原料,混匀,于110 Mpa的超高压下均质,分离不溶物,即得。
实施3
一种马蹄百香果复合饮料,由以下重量份数的原料制备而得:马蹄原汁30份、百香果汁30份、脱脂奶粉5份、食用糖8份、柠檬酸2份、饮用水120份。
其制备方法包括以下步骤:
(1)马蹄原汁的制备:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与饮用水按重量比为1:3.5混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与饮用水按重量比为1:12混合,于60℃的超声波(功率为1kw)条件下处理60min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/4;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,温度为138℃,时间为7s,即得;
(2)马蹄百香果复合饮料的制备:按上述重量份数称取原料,混匀,于120 Mpa的超高压下均质,分离不溶物,即得。
实施例4
一种马蹄百香果复合饮料饮料,由以下重量份数的原料制备而得:马蹄原汁50份、百香果汁15份、脱脂奶粉5份、食用糖6份、柠檬酸0.5份、饮用水120份。
其制备方法包括以下步骤:
(1)马蹄原汁的制备:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与饮用水按重量比为1:4混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与饮用水按重量比为1:10混合,于65℃的超声波(功率为1.1kw)条件下处理40min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/3;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,温度为138℃,时间为7s,即得;
(2)马蹄百香果复合饮料的制备:按上述重量份数称取原料,混匀,于105 Mpa的超高压下均质,分离不溶物,即得。
实施例5
一种马蹄百香果复合饮料,由以下重量份数的原料制备而得:马蹄原汁40份、百香果汁20份、脱脂奶粉4份、食用糖10份、柠檬酸1份、饮用水80份。
其制备方法包括以下步骤:
(1)马蹄原汁的制备:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与饮用水按重量比为1:3混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与饮用水按重量比为1:8混合,于70℃的超声波(功率为1.2kw)条件下处理45min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/3;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,温度为140℃,时间为6s,即得;
(2)马蹄百香果复合饮料的制备:按上述重量份数称取原料,混匀,于115 Mpa的超高压下均质,分离不溶物,即得。
Claims (7)
1.一种马蹄百香果复合饮料,其特征在于,由以下重量份数的原料制备而得:马蹄原汁30-50份、百香果汁15-30份、脱脂奶粉1-5份、食用糖6-12份、柠檬酸0.5-2份、饮用水80-120份。
2.根据权利要求1所述的马蹄百香果复合饮料,其特征在于,所述马蹄原汁由以下方法步骤制备而得:
1)将采收后的马蹄清洗、去杂,削皮,得到马蹄肉和马蹄皮;
2)将马蹄肉与水混合,打浆,过滤分离得到马蹄肉渣和马蹄浆液;
3)将马蹄肉渣和马蹄皮混合粉碎,过100目筛,得马蹄粉碎料;
4)将马蹄粉碎料与水混合,于60-80℃的超声波条件下处理30-60min,得马蹄提取液;
5)将马蹄提取液减压浓缩至原来体积的1/3-1/4;
6)将浓缩后的马蹄提取液与马蹄浆液混合,然后进行超高温瞬时杀菌,即得。
3.根据权利要求2所述的马蹄百香果复合饮料,其特征在于,步骤2)中,所述水为饮用水,马蹄肉与水的重量比为1:3-4。
4.根据权利要求2所述的马蹄百香果复合饮料,其特征在于,步骤4)中,所述水为饮用水,马蹄粉碎料与水的重量比为1:6-12。
5.根据权利要求2所述的马蹄百香果复合饮料,其特征在于,步骤4)中,超声波的功率为1-1.5kw。
6.根据权利要求2所述的马蹄百香果复合饮料,其特征在于,所述超高温瞬时杀菌的温度为138~145℃,时间为4~7s。
7.如权利要求1-6任一所述马蹄百香果复合饮料的制备工艺,其特征在于,按一定重量份数称取原料,混匀,于100-120 Mpa的超高压下均质,分离不溶物,即得。
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