CN106472944A - 一种采用微波炉加热灭菌处理的饮料制备方法 - Google Patents

一种采用微波炉加热灭菌处理的饮料制备方法 Download PDF

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CN106472944A
CN106472944A CN201510550655.0A CN201510550655A CN106472944A CN 106472944 A CN106472944 A CN 106472944A CN 201510550655 A CN201510550655 A CN 201510550655A CN 106472944 A CN106472944 A CN 106472944A
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juice
fruit
mixed
semen phaseoli
phaseoli radiati
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李志慧
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Harbin Dajiren Technology Development Co Ltd
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Harbin Dajiren Technology Development Co Ltd
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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
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • 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

本发明公开了一种采用微波炉加热灭菌处理的饮料制备方法，所述的制备方法是:1）将成熟香蕉剥皮切段后，置于微波炉中进行微波灭酶处理；经过灭酶的香蕉片打浆后加入果浆酶进行酶解，再经离心机分离，过滤得到香蕉果汁；绿豆淘净后放入沙锅，加适量水，大火煮沸，离火，待凉，过滤取绿豆汤汁；胡萝卜洗净，切片，蒸煮5分钟，打浆，用100目尼龙滤袋过滤两次；将过滤后的香蕉汁、胡萝卜汁与绿豆汤汁混合成果蔬汁；将柠檬酸和稳定剂等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；将步骤4的混合果蔬汁与调和糖液混合，补充崂山矿泉水至产品终浓度；将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；均质好的料液杀菌，定量灌装。

Description

一种采用微波炉加热灭菌处理的饮料制备方法
技术领域
本发明涉及一种饮料制作方法，特别涉及一种采用微波炉加热灭菌处理的饮料制备方法，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，提出了一种采用微波炉加热灭菌处理的饮料制备方法。
本发明解决其技术问题采用的技术方案如下。
一种采用微波炉加热灭菌处理的饮料制备方法，所述的制备方法是:1）将成熟香蕉剥皮切段后，置于微波炉中进行微波灭酶处理；经过灭酶的香蕉片打浆后加入果浆酶进行酶解，再经离心机分离，过滤得到香蕉果汁；绿豆淘净后放入沙锅，加适量水，大火煮沸，离火，待凉，过滤取绿豆汤汁；胡萝卜洗净，切片，蒸煮5分钟，打浆，用100目尼龙滤袋过滤两次；将过滤后的香蕉汁、胡萝卜汁与绿豆汤汁混合成果蔬汁；将柠檬酸和稳定剂等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；将步骤4的混合果蔬汁与调和糖液混合，补充崂山矿泉水至产品终浓度；将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；均质好的料液杀菌，定量灌装。
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。
一种采用微波炉加热灭菌处理的饮料制备方法，所述的制备方法是:1）将成熟香蕉剥皮切段后，置于微波炉中进行微波灭酶处理；经过灭酶的香蕉片打浆后加入果浆酶进行酶解，再经离心机分离，过滤得到香蕉果汁；绿豆淘净后放入沙锅，加适量水，大火煮沸，离火，待凉，过滤取绿豆汤汁；胡萝卜洗净，切片，蒸煮5分钟，打浆，用100目尼龙滤袋过滤两次；将过滤后的香蕉汁、胡萝卜汁与绿豆汤汁混合成果蔬汁；将柠檬酸和稳定剂等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；将步骤4的混合果蔬汁与调和糖液混合，补充崂山矿泉水至产品终浓度；将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；均质好的料液杀菌，定量灌装。
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)

1.一种采用微波炉加热灭菌处理的饮料制备方法，其特征在于：所述的制备方法是:1）将成熟香蕉剥皮切段后，置于微波炉中进行微波灭酶处理；经过灭酶的香蕉片打浆后加入果浆酶进行酶解，再经离心机分离，过滤得到香蕉果汁；绿豆淘净后放入沙锅，加适量水，大火煮沸，离火，待凉，过滤取绿豆汤汁；胡萝卜洗净，切片，蒸煮5分钟，打浆，用100目尼龙滤袋过滤两次；将过滤后的香蕉汁、胡萝卜汁与绿豆汤汁混合成果蔬汁；将柠檬酸和稳定剂等配料溶解成溶液，边搅拌变加入木糖醇制成调和糖液；将步骤4的混合果蔬汁与调和糖液混合，补充崂山矿泉水至产品终浓度；将调配好的料液均质,再经热力脱气(100℃/5min),除去料液中氧气与异味.避免在后续阶段发生氧化反应；均质好的料液杀菌，定量灌装。
CN201510550655.0A 2015-09-02 2015-09-02 一种采用微波炉加热灭菌处理的饮料制备方法 Pending CN106472944A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813292A (zh) * 2018-05-31 2018-11-16 镇江虎瑞生物科技有限公司 一种微波辅助大豆灭酶的方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813292A (zh) * 2018-05-31 2018-11-16 镇江虎瑞生物科技有限公司 一种微波辅助大豆灭酶的方法

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Application publication date: 20170308