CN106490419A - 一种海红果可乐的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种海红果可乐的制备方法,属于食品饮料技术领域,涉及可乐型饮料。步骤为:制备海红果果汁:将海红果拣选、洗净、切块,然后纯净水升温至60‑80℃,保持50‑70min,过滤得含水溶性营养物质的滤液A;将滤块打浆,加乙醇溶液,恒温振荡,离心回收上清液,减压并加热以去除乙醇,得到滤液B;将滤渣加水、纤维素酶水解,过滤,得到滤液C;合并三次滤液得到海红果果汁;调配:将体积比为70‑75:10‑12:4‑5:1‑1.5的纯净水:海红果果汁:糖液:食品添加剂,混合均匀;均质;碳酸化处理;灌装。本发明方法简单,易于操作,产品口味清新甘醇,营养成分丰富,钙含量高,具有较高的保健价值。
Description
技术领域
本发明属于食品饮料技术领域,涉及可乐型饮料,具体涉及一种海红果可乐的制备方法。
背景技术
可口可乐是一种碳酸型饮料,具有焦糖色味,香味独特,很受一些消费者的青睐,其主要原料可乐豆含有可可碱和咖啡碱,具有兴奋作用。可乐豆原产非洲西部,生长在800米以下的低海拔地区,要求高温、高湿的气候,肥沃深厚的土壤。由于原料来源的制约和消费者的需求不同,出现了很多以其它植物为主要原料的可乐型饮料。
海红果营养丰富,医食同源,用途广泛,果实含可溶性糖15.18%,可滴色酸1.04%,维生素C2.38mg/100g,此外还含有人体所需的多种微量元素,其中含钙66.59mg/g,铁2.16mg/g,锌0.54mg/g,含钙居水果之首,素有"果中钙王"之美称,对婴幼儿及老年缺钙症具有很好的食疗作用。
现有研究表明,可乐型饮料容易造成钙流失,骨质疏松等问题,为了弥补这一缺陷,本发明研发了一种具有补钙功能的海红果可乐饮料。
发明内容
本发明的目的是提供一种海红果可乐的制备方法。
本发明是通过以下技术方案实现的:
一种海红果可乐的制备方法,步骤为:
(1)制备海红果果汁:将海红果拣选、洗净、切块,然后加海红果3-4倍体积的纯净水,升温至60-80℃,保持50-70min,过滤,回收滤液,滤块继续用纯净水连续提取两次,合并滤液,得到含水溶性营养物质的滤液A;
将滤块打浆,加入浆液体积3-4倍的乙醇溶液,40-55℃恒温振荡提取55-65min,离心回收上清液,再用乙醇溶液连续提取两次,合并上清液,得到含醇溶性营养物质的滤液,减压并加热到75-85℃,以去除乙醇,得到滤液B;
将滤渣加滤渣体积3-4的水,纤维素酶水解,在38-45℃条件下酶解100-120min,过滤,得到滤液C;
合并三次滤液得到海红果果汁;
(2)调配:将体积比为1:4-5白砂糖和纯净水倒入高剪切罐内,升温至80-85℃,搅拌20-25min,得到糖液,再将体积比为70-75:10-12:4-5:1-1.5的纯净水:海红果果汁:糖液:食品添加剂,混合均匀,得到调配汁;
(3)均质:调配汁加入均质机内,增压至20MPa进行均质,得到均质液;
(4)碳酸化处理:将均质液降温到4℃,启动汽水混合机,对均质液进行碳酸化处理,即得海红果可乐溶液;
(5)灌装:将海红果可乐溶液灌装、杀毒,即得。
进一步地,所述的乙醇溶液为体积浓度为40-55%的可食性乙醇溶液。
所述的食品添加剂包括安赛蜜、阿斯巴甜、柠檬酸、柠檬酸钙、磷酸、苯甲酸钠、焦糖色。
本发明以海红果为原料制备可乐饮料,海红果营养丰富,含可溶性糖15.18%,可滴色酸1.04%,维生素C2.38mg/100g,此外还含有人体所需的多种微量元素,其中含钙66.59mg/g,含钙居水果之首,本发明通过对海红果果实进行水溶、醇溶和纤维素酶水解三个步骤,进行营养物质的浸提,其钙的提取率可以达到85-94%,成品不仅可以保持可乐饮料的风味,而且营养更丰富,尤其是人体可以吸收的钙的含量高,可以弥补现有可乐型饮料所存在的长期饮用会造成钙流失的缺陷,适用于儿童和中老年人饮用,具有较高的保健价值。
本发明方法简单,易于操作,产品口味清新甘醇,营养成分丰富,钙含量高,适用于儿童和中老年人饮用,具有较高的保健价值。
具体实施方式
以下结合实施例对本发明作进一步说明。
实施例1
一种海红果可乐的制备方法,步骤为:
(1)制备海红果果汁:将海红果拣选、洗净、切块,然后加海红果3倍体积的纯净水,升温至60℃,保持70min,过滤,回收滤液,滤块继续用纯净水连续提取两次,合并滤液,得到含水溶性营养物质的滤液A;
将滤块打浆,加入浆液体积4倍的体积浓度为55%乙醇溶液,40℃恒温振荡提取60min,离心回收上清液,再用乙醇溶液连续提取两次,合并上清液,得到含醇溶性营养物质的滤液,减压并加热到85℃,以去除乙醇,得到滤液B;
将滤渣加滤渣体积4的水,纤维素酶水解,在38℃条件下酶解110min,过滤,得到滤液C;
合并三次滤液得到海红果果汁;
(2)调配:将体积比为1:4白砂糖和纯净水倒入高剪切罐内,升温至80-85℃,搅拌20-25min,得到糖液,再将体积比为70:11:4:1的纯净水:海红果果汁:糖液:食品添加剂,混合均匀,得到调配汁;
(3)均质:调配汁加入均质机内,增压至20MPa进行均质,得到均质液;
(4)碳酸化处理:将均质液降温到4℃,启动汽水混合机,对均质液进行碳酸化处理,即得海红果可乐溶液;
(5)灌装:将海红果可乐溶液灌装、杀毒,即得。
实施例2
一种海红果可乐的制备方法,步骤为:
(1)制备海红果果汁:将海红果拣选、洗净、切块,然后加海红果4倍体积的纯净水,升温至70℃,保持60min,过滤,回收滤液,滤块继续用纯净水连续提取两次,合并滤液,得到含水溶性营养物质的滤液A;
将滤块打浆,加入浆液体积3倍的体积浓度为40%乙醇溶液,50℃恒温振荡提取65min,离心回收上清液,再用乙醇溶液连续提取两次,合并上清液,得到含醇溶性营养物质的滤液,减压并加热到80℃,以去除乙醇,得到滤液B;
将滤渣加滤渣体积3的水,纤维素酶水解,在45℃条件下酶解100min,过滤,得到滤液C;
合并三次滤液得到海红果果汁;
(2)调配:将体积比为1:5白砂糖和纯净水倒入高剪切罐内,升温至80-85℃,搅拌20-25min,得到糖液,再将体积比为72:12:5:1.5的纯净水:海红果果汁:糖液:食品添加剂,混合均匀,得到调配汁;
(3)均质:调配汁加入均质机内,增压至20MPa进行均质,得到均质液;
(4)碳酸化处理:将均质液降温到4℃,启动汽水混合机,对均质液进行碳酸化处理,即得海红果可乐溶液;
(5)灌装:将海红果可乐溶液灌装、杀毒,即得。
实施例3
一种海红果可乐的制备方法,步骤为:
(1)制备海红果果汁:将海红果拣选、洗净、切块,然后加海红果3倍体积的纯净水,升温至80℃,保持50min,过滤,回收滤液,滤块继续用纯净水连续提取两次,合并滤液,得到含水溶性营养物质的滤液A;
将滤块打浆,加入浆液体积4倍的体积浓度为50%乙醇溶液,55℃恒温振荡提取55min,离心回收上清液,再用乙醇溶液连续提取两次,合并上清液,得到含醇溶性营养物质的滤液,减压并加热到75℃,以去除乙醇,得到滤液B;
将滤渣加滤渣体积3的水,纤维素酶水解,在40℃条件下酶解120min,过滤,得到滤液C;
合并三次滤液得到海红果果汁;
(2)调配:将体积比为1:4白砂糖和纯净水倒入高剪切罐内,升温至80-85℃,搅拌20-25min,得到糖液,再将体积比为75:10:4.5:1.2的纯净水:海红果果汁:糖液:食品添加剂,混合均匀,得到调配汁;
其中食品添加剂包括安赛蜜、阿斯巴甜、柠檬酸、柠檬酸钙、磷酸、苯甲酸钠、焦糖色;
(3)均质:调配汁加入均质机内,增压至20MPa进行均质,得到均质液;
(4)碳酸化处理:将均质液降温到4℃,启动汽水混合机,对均质液进行碳酸化处理,即得海红果可乐溶液;
(5)灌装:将海红果可乐溶液灌装、杀毒,即得。
Claims (3)
1.一种海红果可乐的制备方法,其特征在于,步骤为:
(1)制备海红果果汁:将海红果拣选、洗净、切块,然后加海红果3-4倍体积的纯净水,升温至60-80℃,保持50-70min,过滤,回收滤液,滤块继续用纯净水连续提取两次,合并滤液,得到含水溶性营养物质的滤液A;
将滤块打浆,加入浆液体积3-4倍的乙醇溶液,40-55℃恒温振荡提取55-65min,离心回收上清液,再用乙醇溶液连续提取两次,合并上清液,得到含醇溶性营养物质的滤液,减压并加热到75-85℃,以去除乙醇,得到滤液B;
将滤渣加滤渣体积3-4的水,纤维素酶水解,在38-45℃条件下酶解100-120min,过滤,得到滤液C;
合并三次滤液得到海红果果汁;
(2)调配:将体积比为1:4-5白砂糖和纯净水倒入高剪切罐内,升温至80-85℃,搅拌20-25min,得到糖液,再将体积比为70-75:10-12:4-5:1-1.5的纯净水:海红果果汁:糖液:食品添加剂,混合均匀,得到调配汁;
(3)均质:调配汁加入均质机内,增压至20MPa进行均质,得到均质液;
(4)碳酸化处理:将均质液降温到4℃,启动汽水混合机,对均质液进行碳酸化处理,即得海红果可乐溶液;
(5)灌装:将海红果可乐溶液灌装、杀毒,即得。
2.根据权利要求1所述的一种海红果可乐的制备方法,其特征在于,所述的乙醇溶液为体积浓度为40-55%的可食性乙醇溶液。
3.根据权利要求1或2所述的一种海红果可乐的制备方法,其特征在于,所述的食品添加剂包括安赛蜜、阿斯巴甜、柠檬酸、柠檬酸钙、磷酸、苯甲酸钠、焦糖色。
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