CN106306918A - 一种薏米露饮料及其制备方法 - Google Patents
一种薏米露饮料及其制备方法 Download PDFInfo
- Publication number
- CN106306918A CN106306918A CN201610686116.4A CN201610686116A CN106306918A CN 106306918 A CN106306918 A CN 106306918A CN 201610686116 A CN201610686116 A CN 201610686116A CN 106306918 A CN106306918 A CN 106306918A
- Authority
- CN
- China
- Prior art keywords
- juice beverage
- coixseed
- parts
- preparation
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 8
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 46
- 244000077995 Coix lacryma jobi Species 0.000 claims description 22
- 239000000047 product Substances 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 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 description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000005202 decontamination Methods 0.000 claims description 5
- 230000003588 decontaminative effect Effects 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 4
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 7
- 235000009566 rice Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000209219 Hordeum Species 0.000 abstract 7
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000004879 dioscorea Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种薏米露饮料及其制备方法,所述薏米露饮料按重量份由以下组分制成:薏米12‑50份,粳米10‑50份,淮山1‑30份,白砂糖15‑60份,三聚磷酸钠0.05‑0.50份,D‑异抗坏血酸钠0.05‑0.50份,复合稳定剂0.1‑2.0份,剩余为水。通过前处理、研磨过滤、调配、均质、灌装封口和杀菌,得到薏米露饮料产品。本发明通过添加特殊配制的复合稳定剂和粳米,解决了薏米露饮料产品的沉淀和风味问题。通过调节温度,解决了薏米的颜色问题。通过离心的步骤和添加淮山、粳米,提升了薏米露饮料产品的口感和营养问题。该制备方法简单易行,高效节能,可实现大规模的工业化生产;所得产品风味香醇,口感润滑。
Description
技术领域
本发明涉及一种薏米露饮料及其制备方法。
背景技术
薏米Coix lacryma-jobi L. var. mayuen (Roman.) Stapf,又名薏苡仁,薏仁,六谷子等。味甘、淡,性微寒,归脾、胃、肺经,其营养丰富,被誉为“世界禾本科植物之王”,含碳水化合物,蛋白质,脂肪,粗纤维,油以不饱和脂肪酸为主,其中亚麻油酸占34%,并有特殊的薏仁酯(薏米,中国植物志,2014-9-6),此外还含有钙、磷、铁、钾、维生素B和人体必需8种氨基酸(回瑞华,侯东岩,郭华等,薏米中营养成分的分析,食品科学,2005,26(8):375-377)。薏米属于药食两用的保健佳品,具有健脾、利尿、清热、镇咳、清暑、利湿、滋补、降压、解热、驱蛔虫和抗癌等作用。粳米是大米的一种,常见的主食,含有丰富的蛋白质,所含人体必需的氨基酸也比较全面,还含有脂肪、钙、磷、铁及维生素B族等多种营养成分。其具有养阴生津、除烦止渴、健脾胃、补中气、固肠止泻的功效。淮山,是人类食用最早的植物之一,味甘,性平,归脾、肺、肾经,具有补脾养胃、生津益肺、补肾涩精等功效。关于将以上三种食材进行合理搭配,并制备成相关饮料产品的报道还未有过。
目前,市场上有关薏米的饮料产品种类较少。发明专利CN 200910010710.1公开了一种薏米露,以总重90%的薏米,2%的决明子,2%的荞麦米,2%的大麦米,2%的黑糯米,2%的花生米,煮熟煮烂,打磨成浆,添加糖等添加剂,然后过滤、灌装、灭菌即为成品。发明专利CN201410301115.4 公开了一种薏仁露饮料及其制备方法,将薏仁经预处理、磨浆、全浆糊化、轻度酶解、过滤、调配、均质、封口包装,得到薏仁露饮料产品。其主要原料为薏仁8-10%,非转基因豆浆粉2-5%。该发明的制备方法较复杂,存在耗时长的问题。刘城静(薏苡山药保健饮料的研制.饮料工业,2011,14(9):14-16)以薏苡仁和山药为主要原料,添加适量柠檬酸和蜂蜜,研制出口感优 良、风味独特、质量稳定、营养丰富,并具有美容保健效果的薏苡山药保健饮料。通过正交试验和感观评定,确定了薏苡山药保健饮料的最佳配方及生产工艺参数,最佳配方为:薏苡仁乳25%、山药汁15%、柠檬酸0.15%、蜂蜜10%。
发明内容
本发明提供了一种简单且高效的薏米露饮料及其制备方法。本发明所采用的技术方案是:
一种薏米露饮料,所述薏米露饮料按重量份由以下组分制成:薏米12-50份,粳米10-50份,淮山1-30份,白砂糖15-60份,三聚磷酸钠0.05-0.50份,D-异抗坏血酸钠0.05-0.50份,复合稳定剂0.1-2.0份,剩余为水。
所述复合稳定剂按重量份由以下组分配制:卡拉胶0.03-0.50份、黄原胶0.04-0.50份、结冷胶0.02-0.50份和羧甲基纤维素钠0.04-0.50份。
上述薏米露饮料的制备方法,具体步骤如下:
第一步前处理:薏米:挑选去杂质,用水洗净,煮沸后转小火,继续煮5-30分钟,冷却待用;粳米:洗净,煮沸后转小火,继续煮5-30分钟,冷却待用;淮山:去皮,洗净,切片,煮熟待用。
第二步研磨过滤:将处理好的薏米、粳米和淮山片加2倍水,放入胶体磨研磨,然后离心,过50-150目,即得滤液。
第三步调配:将上述所得滤液加入白砂糖、三聚磷酸钠、D-异抗坏血酸钠、复合稳定剂和水进行调配。
第四步均质:在30-80℃,5-35Mpa下均质,即得半成品。
第五步灌装封口:将上述所得半成品直接进行灌装,并封口。
第六步杀菌:在119-125℃下处理10-60分钟,即得薏米露饮料产品。
与现有技术相比,本发明具有以下有益效果:
(1)本发明将薏米、淮山和大米这三种食材进行合理搭配,通过添加特殊配制的复合稳定剂,制得的薏米露饮料产品不产生沉淀现象;通过调节温度,使得薏米的颜色保持原来的乳白色;通过离心的步骤和添加粳米、淮山,使得薏米露饮料产品营养均衡丰富,风味特殊香醇,口感润滑可口,符合现代人的健康生活理念。
(2)本发明的制备方法简单易行,高效节能,对设备要求不高,适于大规模的工厂化生产。
具体实施方式
下面结合具体实施例进一步说明本发明,但不对本发明构成任何形式的限制。
实施例1:
一种薏米露饮料制备方法,具体步骤如下:
第一步前处理:按重量份称取12份的薏米,挑选去杂质,用水洗净,煮沸后转小火,继续煮5分钟,冷却待用;10份的粳米,洗净,煮沸后转小火,继续煮5分钟,冷却待用;1份的淮山,去皮,洗净,切片,煮熟待用。
第二步研磨过滤:将处理好的薏米、粳米和淮山片加2倍水,放入胶体磨研磨,然后离心,过50目,即得滤液。
第三步调配:将上述所得滤液加入白砂糖15份、三聚磷酸钠0.05份、D-异抗坏血酸钠0.05份、复合稳定剂0.1份和水进行调配。
第四步均质:在30℃,5Mpa下均质,即得半成品。
第五步灌装封口:将上述所得半成品直接进行灌装,并封口。
第六步杀菌:在119℃下处理10分钟,即得薏米露饮料产品。
实施例2:
一种薏米露饮料制备方法,具体步骤如下:
第一步前处理:按重量份称取50份的薏米,挑选去杂质,用水洗净,煮沸后转小火,继续煮30分钟,冷却待用;50份的粳米,洗净,煮沸后转小火,继续煮30分钟,冷却待用;30份的淮山,去皮,洗净,切片,煮熟待用。
第二步研磨过滤:将处理好的薏米、粳米和淮山片加2倍水,放入胶体磨研磨,然后离心,过150目,即得滤液。
第三步调配:将上述所得滤液加入白砂糖60份、三聚磷酸钠0.50份、D-异抗坏血酸钠0.50份、复合稳定剂2.0份和水进行调配。
第四步均质:在80℃,35Mpa下均质,即得半成品。
第五步灌装封口:将上述所得半成品直接进行灌装,并封口。
第六步杀菌:在125℃下处理60分钟,即得薏米露饮料产品。
实施例3:
一种薏米露饮料制备方法,具体步骤如下:
第一步前处理:按重量份称取45份的薏米,挑选去杂质,用水洗净,煮沸后转小火,继续煮25分钟,冷却待用;40份的粳米,洗净,煮沸后转小火,继续煮20分钟,冷却待用;6份的淮山,去皮,洗净,切片,煮熟待用。
第二步研磨过滤:将处理好的薏米、粳米和淮山片加2倍水,放入胶体磨研磨,然后离心,过120目,即得滤液。
第三步调配:将上述所得滤液加入白砂糖25份、三聚磷酸钠0.08份、D-异抗坏血酸钠0.08份、复合稳定剂0.7份和水进行调配。
第四步均质:在45℃,10Mpa下均质,即得半成品。
第五步灌装封口:将上述所得半成品直接进行灌装,并封口。
第六步杀菌:在121℃下处理15分钟,即得薏米露饮料产品。
以上所述仅为本发明的实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1.一种薏米露饮料,其特征在于:所述薏米露饮料按重量份由以下组分制成:薏米12-50份,粳米10-50份,淮山1-30份,白砂糖15-60份,三聚磷酸钠0.05-0.50份,D-异抗坏血酸钠0.05-0.50份,复合稳定剂0.1-2.0份,剩余为水。
2.根据权利要求1所述的一种薏米露饮料,其特征在于:所述复合稳定剂按按重量份由以下组分配制:卡拉胶0.03-0.50份、黄原胶0.04-0.50份、结冷胶0.02-0.50份和羧甲基纤维素钠0.04-0.50份。
3.根据权利要求1所述的薏米露饮料制备方法,其特征在于:所述的薏米露饮料制备方法具体操作步骤如下:
第一步前处理:薏米:挑选去杂质,用水洗净,煮沸后转小火,继续煮5-30分钟,冷却待用;粳米:洗净,煮沸后转小火,继续煮5-30分钟,冷却待用;淮山:去皮,洗净,切片,煮熟待用;
第二步研磨过滤:将处理好的薏米、粳米和淮山片加2倍水,放入胶体磨研磨,然后离心,过50-150目,即得滤液;
第三步调配:将上述所得滤液加入白砂糖、三聚磷酸钠、D-异抗坏血酸钠、复合稳定剂和水进行调配;
第四步均质:在30-80℃,5-35Mpa下均质,即得半成品;
第五步灌装封口:将上述所得半成品直接进行灌装,并封口;
第六步杀菌:在119-125℃下处理10-60分钟,即得薏米露饮料产品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610686116.4A CN106306918A (zh) | 2016-08-19 | 2016-08-19 | 一种薏米露饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610686116.4A CN106306918A (zh) | 2016-08-19 | 2016-08-19 | 一种薏米露饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106306918A true CN106306918A (zh) | 2017-01-11 |
Family
ID=57743392
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610686116.4A Withdrawn CN106306918A (zh) | 2016-08-19 | 2016-08-19 | 一种薏米露饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106306918A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101099512A (zh) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | 含谷物颗粒的调味奶或乳饮料及其生产方法 |
CN101836751A (zh) * | 2009-03-17 | 2010-09-22 | 吴伯侯 | 一种薏米露 |
CN102669778A (zh) * | 2012-05-16 | 2012-09-19 | 温书太 | 一种健脾化湿适于糖尿病患者饮用的保健饮料 |
CN103271157A (zh) * | 2013-05-23 | 2013-09-04 | 宁夏夏进乳业集团股份有限公司 | 一种谷物养生奶及其制备方法 |
CN103828925A (zh) * | 2012-11-26 | 2014-06-04 | 周金蕾 | 一种消水肿奶茶 |
-
2016
- 2016-08-19 CN CN201610686116.4A patent/CN106306918A/zh not_active Withdrawn
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101099512A (zh) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | 含谷物颗粒的调味奶或乳饮料及其生产方法 |
CN101836751A (zh) * | 2009-03-17 | 2010-09-22 | 吴伯侯 | 一种薏米露 |
CN102669778A (zh) * | 2012-05-16 | 2012-09-19 | 温书太 | 一种健脾化湿适于糖尿病患者饮用的保健饮料 |
CN102669778B (zh) * | 2012-05-16 | 2013-03-27 | 温书太 | 一种健脾化湿适于糖尿病患者饮用的保健饮料 |
CN103828925A (zh) * | 2012-11-26 | 2014-06-04 | 周金蕾 | 一种消水肿奶茶 |
CN103271157A (zh) * | 2013-05-23 | 2013-09-04 | 宁夏夏进乳业集团股份有限公司 | 一种谷物养生奶及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103609715B (zh) | 一种全谷物蛋白饮品及其制备方法 | |
CN101703294B (zh) | 一种青稞复合谷物饮料及其加工工艺 | |
CN103589563B (zh) | 一种太子参黄酒制备方法 | |
CN103948095B (zh) | 一种椰汁醋饮料及其加工方法 | |
CN103948120A (zh) | 一种番石榴果味醋饮料及其加工方法 | |
CN103431256A (zh) | 一种黑豆果酱及其制备方法 | |
CN106889305A (zh) | 全榛子肽营养品及其制备方法 | |
CN102987491B (zh) | 一种谷物水果复配饮料及其制备方法 | |
CN103948094A (zh) | 一种消暑开胃的果醋饮料及其加工方法 | |
CN104938921A (zh) | 一种酶解燕麦粉及其制备方法 | |
CN104804934A (zh) | 一种百香果风味黄酒及其制备方法 | |
CN105124669A (zh) | 一种清肠理气的燕麦苦荞饮料及其制备方法 | |
CN105494656B (zh) | 一种全核桃乳植物蛋白饮料 | |
CN102763750B (zh) | 一种葛根枣香茶的制造方法 | |
CN106858223A (zh) | 一种鱼腥草苦荞饮料及其制备方法 | |
CN103976233A (zh) | 一种保健粥及其制备方法 | |
CN102987390B (zh) | 一种罐装糙米粥及其制备方法 | |
CN103999945A (zh) | 一种蓝莓味黑豆松子仁浆及其加工方法 | |
CN101595955A (zh) | 以大米为主要原料生产植脂末的方法 | |
CN103704596A (zh) | 一种红色补心面条及其制备方法 | |
CN106306918A (zh) | 一种薏米露饮料及其制备方法 | |
CN104983009A (zh) | 一种原味慈姑饮料及其加工方法 | |
CN103340338A (zh) | 一种构树花蕊果冻及其制备方法 | |
CN103651876A (zh) | 一种健胃消食豆浆及其制备方法 | |
CN102715243A (zh) | 一种米汁豆浆及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |