CN106472897A - 一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法 - Google Patents
一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法 Download PDFInfo
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- CN106472897A CN106472897A CN201510550663.5A CN201510550663A CN106472897A CN 106472897 A CN106472897 A CN 106472897A CN 201510550663 A CN201510550663 A CN 201510550663A CN 106472897 A CN106472897 A CN 106472897A
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- 229940082509 xanthan gum Drugs 0.000 title claims abstract description 12
- 235000010493 xanthan gum Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 8
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 8
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 8
- 235000014058 juice drink Nutrition 0.000 title claims abstract description 8
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 4
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- 238000007872 degassing Methods 0.000 claims abstract description 4
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- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 description 14
- 244000269722 Thea sinensis Species 0.000 description 5
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 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 description 1
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- OCLXJTCGWSSVOE-UHFFFAOYSA-N ethanol etoh Chemical compound CCO.CCO OCLXJTCGWSSVOE-UHFFFAOYSA-N 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
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- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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Classifications
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- 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
-
- 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
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- 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
本发明公开了一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法，所述的配方是:芒果原汁35%、砂糖6%、蛋白糖0.05%、柠檬酸0.35%、0.03%黄原胶、琼脂0.1%、芒果香精适量；用成熟鲜芒果经处理制成的浆料，去除纤维，用高速碟片式离心机完成，均质、脱气，要求微粒尺寸减小到0.5-0.6mm或更细，用高温瞬时杀菌和微波杀菌。
Description
技术领域
本发明涉及一种饮料制作方法，特别涉及一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法，属于饮料制作方法技术领域。
背景技术
饮料是指以水为基本原料，由不同的配方和制造工艺生产出来，供人或牲畜直接饮用的液体食品。饮料除提供水分外，由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分，因此有一定的营养。
饮料一般可分为含酒精饮料和无酒精饮料，无酒精饮料又称软饮料。酒精饮料系指供人们饮用且乙醇(酒精)含量在百分之0.5—65(v/v)的饮料，包括各种发酵酒、蒸馏酒及配制酒。无酒精饮料是指酒精含量小于百分之0.5(v/v)，以补充人体水分为主要目的的流质食品，包括固体饮料。一般分为不含酒精饮料和含酒精饮料，不含酒精饮料大致有以下几类：碳酸类饮料：是将二氧化碳气体和各种不同的香料、水分、糖浆、色素等混合在一起而形成的气泡式饮料。像可乐、汽水等。主要成分包括：碳酸水、柠檬酸等酸性物质、白糖、香料，有些含有咖啡因。果蔬汁饮料：各种果汁、鲜榨汁、蔬菜汁、果蔬混合汁等。
功能饮料：含各种营养要素的饮品，满足人体特殊需求。茶类饮料：各种绿茶、红茶、花茶、乌龙茶、麦茶以、凉茶以及冰茶等饮品。有些含有柠檬成分。乳饮料：牛奶、酸奶、奶茶等以鲜乳或乳制品为原料的饮品。咖啡饮料：含有咖啡成分的饮品。
发明内容
本发明基于现有的饮料配方及制作方法配方，采用创新性的科学原理，提出了一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法。
本发明解决其技术问题采用的技术方案如下。
一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法，所述的配方是:芒果原汁35%、砂糖6%、蛋白糖0.05%、柠檬酸0.35%、0.03%黄原胶、琼脂0.1%、芒果香精适量；用成熟鲜芒果经处理制成的浆料，去除纤维，用高速碟片式离心机完成，均质、脱气，要求微粒尺寸减小到0.5-0.6mm或更细，用高温瞬时杀菌和微波杀菌。
本发明的优点是:本发明其配方科学合理，营养全面，制备方法简单，生产方便。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面通过具体实施例来描述本发明。但是应该理解，这些描述只是示例性的，而并非要限制本发明的范围。此外，在以下说明中，省略了对公知结构和技术的描述，以避免不必要地混淆本发明的概念。
一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法，所述的配方是:芒果原汁35%、砂糖6%、蛋白糖0.05%、柠檬酸0.35%、0.03%黄原胶、琼脂0.1%、芒果香精适量；用成熟鲜芒果经处理制成的浆料，去除纤维，用高速碟片式离心机完成，均质、脱气，要求微粒尺寸减小到0.5-0.6mm或更细，用高温瞬时杀菌和微波杀菌。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内，本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法，其特征在于：所述的配方是:芒果原汁35%、砂糖6%、蛋白糖0.05%、柠檬酸0.35%、0.03%黄原胶、琼脂0.1%、芒果香精适量；用成熟鲜芒果经处理制成的浆料，去除纤维，用高速碟片式离心机完成，均质、脱气，要求微粒尺寸减小到0.5-0.6mm或更细，用高温瞬时杀菌和微波杀菌。
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| CN201510550663.5A CN106472897A (zh) | 2015-09-02 | 2015-09-02 | 一种添加黄原胶和砂糖的芒果汁饮料配方及制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112514981A (zh) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种针对整果的微波流体杀菌方法及其应用 |
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- 2015-09-02 CN CN201510550663.5A patent/CN106472897A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112514981A (zh) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种针对整果的微波流体杀菌方法及其应用 |
| CN112514981B (zh) * | 2020-11-10 | 2023-08-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种针对整果的微波流体杀菌方法及其应用 |
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