CN106213089A - 一种西红柿芹菜冷冻饮料及其制备方法 - Google Patents
一种西红柿芹菜冷冻饮料及其制备方法 Download PDFInfo
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- juice
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明属于食品领域中的冷冻饮品技术领域,具体涉及一种西红柿芹菜冷冻饮料及其制备方法。该冷冻饮料包括以下重量百分比的成分:西红柿汁30‑40%、胡萝卜汁10‑15%、芹菜汁10‑15%、柠檬酸1‑5%、糖6‑10%、蜂蜜8‑15%、增稠剂1‑2%;西红柿汁是将西红柿去皮切块加热50‑60℃后压榨过滤的方法得到的西红柿汁液,胡萝卜汁是对胡萝卜破碎后取汁过滤的方法得到的胡萝卜汁液,芹菜汁是将芹菜切碎榨汁过滤的方法得到的芹菜汁液。
Description
技术领域
本发明属于食品领域中的冷冻饮品技术领域,具体涉及一种西红柿芹菜冷冻饮料及其制备方法。
背景技术
冷冻饮品(frozen drinks)包括以饮用水、乳品、甜味料、果品、豆品、食用油脂等为主要原料,添加适量的香料、着色剂、稳定剂、乳化剂等,经配料、灭菌、凝冻、包装等工序而制成的产品。包括冰淇淋、雪糕、雪泥、冰棍、食用冰、甜味冰等。
冷冻饮品作为一种消暑产品,深受消费者的喜爱。近年来,随着市场需求量的不断扩大,我国的冷冻饮品业得到了空前的发展。传统的香草、牛奶、巧克力等口味的冷冻饮品已经难以满足消费者对营养和口味的需求,冷冻饮品中添加不同的果蔬原料是新口味冷冻饮品的一个发展新方向。
西红柿,又称番茄(学名:Lycopersicon esculentum Mill.),是茄科番茄属一年生或多年生草本植物,体高0.6-2米,全体生粘质腺毛,有强烈气味,茎易倒伏,叶羽状复叶或羽状深裂,花序总梗长2-5厘米,常3-7朵花,花萼辐状,花冠辐状,浆果扁球状或近球状,肉质而多汁液,种子黄色,花果期夏秋季。
番茄果实营养丰富,具特殊风味,番茄的食用部位为多汁的浆果。红色番茄,果色火红,一般呈微扁圆球形,脐小,肉厚,味道沙甜,汁多爽口,风味佳,生食、熟食可,还可加工成番茄酱、番茄汁;粉红番茄,果粉红色,近圆球形,脐小,果面光滑,味酸甜适度,品质较佳,黄色番茄,果桔黄色果大,圆球形,果肉厚,肉质又面又沙、生食味淡,宜熟食。
据营养学家研究测定:每人每天食用50克-100克鲜番茄,即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”,有抑制细菌的作用;含的胡萝卜酸、柠檬酸和糖类,有助消化的功能。番茄含有丰富的营养,又有多种功用被称为神奇的菜中之果。番茄内的胡萝卜酸和柠檬酸等有机酸,还有增加胃液酸度,帮助消化,调整胃肠功能的作用。番茄中含有果酸,能降低胆固醇的含量,对高血脂症很有益处。番茄富含维生素A、维生素C、维生素B1,维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。
参考专利文献CN104705731A公开了一种西红柿饮料,该西红柿饮料是由西红柿汁35份、甘蔗汁15份、柠檬酸12份、碳酸氢钠10份、蜂蜜15份、蔗糖10份经混合煮沸制成。参考专利文献CN105661187A公开了一种西红柿饮料及其制备方法,是由西红柿汁35份、胡萝卜汁、杞花蜜15份、陈皮原汁15份、胡萝卜酸12份、碳酸氢钠10份、蜂蜜15份、白砂糖10份经混合煮沸制成。上述西红柿饮料均是以西红柿汁为主料,添加其他材料混合加热制成,但这种西红柿饮料以现制现喝为主,不能长时间存放。
发明内容
针对现有技术存在的不足之处,本发明提出了一种西红柿芹菜冷冻饮料及其制备方法,该西红柿芹菜冷冻饮料以西红柿为主料,胡萝卜、芹菜等其他辅料,制备成雪糕、冰淇淋、冰棒等冷冻饮料,不仅保持了西红柿的营养成分,而且适合长时间存放。芹菜和西红柿一起,可以降脂降压,而且有美白护肤的作用。
本发明采用如下技术方案:
一种西红柿芹菜冷冻饮料,该冷冻饮料包括以下重量百分比的成分:西红柿汁30-40%、胡萝卜汁10-15%、芹菜汁10-15%、柠檬酸1-5%、糖6-10%、蜂蜜8-15%、增稠剂1-2%;西红柿汁是将西红柿去皮切块加热50-60℃后压榨过滤的方法得到的西红柿汁液,胡萝卜汁是对胡萝卜破碎后取汁过滤的方法得到的胡萝卜汁液,芹菜汁是将芹菜切碎榨汁过滤的方法得到的芹菜汁液。
进一步的,增稠剂包括单甘酯、瓜尔豆胶、卡拉胶和羧甲基纤维素钠中的一种或多种。
进一步的,冷冻饮料的成分还包括食用香精。
进一步的,糖包括白砂糖、果葡糖浆、麦芽糖、木糖醇中的一种或多种。
进一步的,冷冻饮料为雪糕或冰淇淋,其成分还包括油脂3-6%、奶粉5-13%。
进一步的,冷冻饮料为雪糕或冰淇淋,其成分还包括奶粉8-15%、椰子油5-6%。
进一步的,冷冻饮料为冰棒,其成分还包括香精0.2-0.6%。
一种制备上述西红柿汁冷冻饮料的方法,该方法包括以下步骤:将西红柿汁冷却后,加入该冷冻饮料的其余成分混合后,进行均质、杀菌,并冷却,得到冷冻饮料基料,再经过灌模或接杯、冻结,制成冷冻饮料产品。
本发明在制备西红柿汁时,采用加热方法,西红柿在加热以后会产生番茄红素,番茄红素可以抗氧化,清除自由基,抗衰老,最主要是抗癌的功能。使得本发明制备的西红柿芹菜冷冻饮料相比于普通的西红柿汁饮料增加了抗癌的作用,且本发明制备的西红柿芹菜冷冻饮料适合于长时间存储。
具体实施方式
以下通过具体实施例详细说明本发明的技术及特点,旨在帮助阅读者更好地理解本发明的技术实质和所能产生的有益效果,不能理解为对本发明实施范围的限定。
实施例1:西红柿芹菜冷冻饮料的组分及其含量
一种西红柿芹菜冷冻饮料,该冷冻饮料包括以下重量百分比的成分:西红柿汁30%、胡萝卜汁10%、芹菜汁10%、柠檬酸1%、糖6%、蜂蜜8%、增稠剂1%。
西红柿汁的制备方法:将西红柿洗净后放入开水中烫3-5分钟去皮,然后将西红柿切成碎块后,加热至50℃压榨,采用过滤网过滤取汁,得到西红柿汁液。
胡萝卜汁的制备方法:新鲜胡萝卜洗净去核破碎后,滤过取汁得到胡萝卜汁液。
芹菜汁的制备方法:芹菜洗净,首先将芹菜切碎,然后将切碎后的芹菜和少量水一起放入榨汁机中榨汁,再用过滤网过滤后,得到芹菜汁液。
上述增稠剂为单甘酯,上述糖为白砂糖。
实施例2:西红柿雪糕及其制备方法
产品配方(重量百分比,以雪糕的总重量计):西红柿汁30%、胡萝卜汁10%、芹菜汁10%、柠檬酸1%、白砂糖6%、蜂蜜8%、单甘酯1%、油脂3%、奶粉5%、香精0.2%、余量水。
本实施例西红柿雪糕的制备方法为:原料预处理、混料→均质→杀菌→冷却→凝冻→灌料→插筷→冻结→包装→成品。具体操作包括:
S1,原料预处理、混料:将白砂糖、单甘酯混均匀,用适量水溶解过滤,然后加入配料锅中,并加入奶粉、油脂,升温熬煮,并辅以搅拌,当温度达到45℃,再加入西红柿汁、胡萝卜汁、芹菜汁、柠檬酸和蜂蜜,并根据需要加入适量水,搅拌均匀,得到配料混合液;
S2,均质:对步骤S1的配料混合液进行均质,均质温度为45℃,均质压力为13MPa;
S3,杀菌:均质后的混合物料进行50℃、30s杀菌;
S4,冷却:杀菌后的混合物料采用冰水制冷迅速冷却至2~4℃,加入香精混匀;
S5,凝冻:将步骤S4中冷却后的物料导入凝冻机,从凝冻机出来的物料已被冻结为细小冰晶;
S6,灌料:利用灌装机将物料灌装到模袋中,灌装温度-2℃;
S7,插筷:利用插棍机将木棍插入雪糕中央,插直;
S8,冻结:插筷后采用间接式制冷方式(盐水槽温度-18℃)使物料冻结成固态产品,之后去霜、脱模、包装,即得成品,于-20℃~-18℃冷库中贮存。
实施例3:西红柿雪糕及其制备方法
产品配方(重量百分比,以雪糕的总重量计):西红柿汁32%、胡萝卜汁11%、芹菜汁10%、柠檬酸2%、白砂糖6%、蜂蜜8%、卡拉胶1%、油脂3%、奶粉5%、香精0.25%、余量水。
生产方法基本同实施例2。
实施例4:西红柿冰淇淋及其制备方法
产品配方(重量百分比,以雪糕的总重量计):西红柿汁35%、胡萝卜汁11%、芹菜汁12%、柠檬酸1%、果葡糖浆6%、蜂蜜8%、卡拉胶1%、椰子油5%、奶粉5%、香精0.2%、余量水。
制备方法:将果葡糖浆、奶粉、椰子油和卡拉胶加入配料锅中进行升温熬煮,温度达到45℃,搅拌均匀,然后进入常规的制备工艺,即,均质→杀菌(45℃,15~30S)→冷却(2~4℃)加香精→老化(16~24小时)→凝冻(-2~-4℃),之后进行灌装成杯或切片或拉花等成型工艺,再进行硬化、包装,得到产品。
实施例5:西红柿冰棒及其制备方法
产品配方(重量百分比,以雪糕的总重量计):西红柿汁35%、胡萝卜汁13%、芹菜汁12%、柠檬酸2%、麦芽糖7%、蜂蜜9%、羧甲基纤维素钠1.5%、香精0.2%、余量水。
制备方法:将麦芽糖、香精、羧甲基纤维素钠和水加入配料锅中进行升温熬煮,温度达到75-80℃,冷却至45℃以下后,加入其它配料,然后进行均质、杀菌(45℃,15~30S)、冷却至2~4℃,然后注模、插筷,并经冻结,之后进行脱模,包装得到棒冰产品。
尽管结合优选实施方案具体展示和介绍了本发明,但所属领域的技术人员应该明白,在不脱离所附权利要求书所限定的本发明的精神和范围内,在形式上和细节上可以对本发明做出各种变化,均为本发明的保护范围。
Claims (8)
1.一种西红柿芹菜冷冻饮料,其特征在于:该冷冻饮料包括以下重量百分比的成分:西红柿汁30-40%、胡萝卜汁10-15%、芹菜汁10-15%、柠檬酸1-5%、糖6-10%、蜂蜜8-15%、增稠剂1-2%;所述的西红柿汁是将西红柿去皮切块加热50-60℃后压榨过滤的方法得到的西红柿汁液,所述的胡萝卜汁是对胡萝卜破碎后取汁过滤的方法得到的胡萝卜汁液,所述的芹菜汁是将芹菜切碎榨汁过滤的方法得到的芹菜汁液。
2.如权利要求1所述的西红柿芹菜冷冻饮料,其特征在于:所述增稠剂包括单甘酯、瓜尔豆胶、卡拉胶和羧甲基纤维素钠中的一种或多种。
3.如权利要求1所述的西红柿芹菜冷冻饮料,其特征在于:所述冷冻饮料的成分还包括食用香精。
4.如权利要求1所述的西红柿芹菜冷冻饮料,其特征在于:所述糖包括白砂糖、果葡糖浆、麦芽糖、木糖醇中的一种或多种。
5.如权利要求1所述的西红柿芹菜冷冻饮料,其特征在于:所述冷冻饮料为雪糕或冰淇淋,其成分还包括油脂3-6%、奶粉5-13%。
6.如权利要求1所述的西红柿芹菜冷冻饮料,其特征在于:所述冷冻饮料为雪糕或冰淇淋,其成分还包括奶粉8-15%、椰子油5-6%。
7.如权利要求1所述的西红柿芹菜冷冻饮料,其特征在于:所述冷冻饮料为冰棒,其成分还包括香精0.2-0.6%。
8.一种制备权利要求1-7任一项所述的西红柿汁冷冻饮料的方法,其特征在于:
该方法包括以下步骤:将西红柿汁冷却后,加入该冷冻饮料的其余成分混合后,进行均质、杀菌,并冷却,得到冷冻饮料基料,再经过灌模或接杯、冻结,制成冷冻饮料产品。
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