CN106616122A - 一种具有抗菌消炎功能的蔬菜饮料及其制作方法 - Google Patents
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Abstract
本发明公开了一种具有抗菌消炎功能的蔬菜饮料的制作方法,包括如下步骤:(1)粉碎;(2)榨汁;(3)均质;(4)精滤;(5)成品。本发明所述蔬菜饮料具有抗菌、消炎、明目、清热解毒、凉血、止痢等功效,主治痢疾,黄疽,血淋,痔瘘等病症,而且对糖尿病患者有着明显的效果;加酶溶解蔬菜等物质,使得蔬菜饮料被人体容易吸收,具有保健等功效,因此该饮料是一种兼具有消暑解渴及抗疲劳且口味不错的一种保健饮品。
Description
技术领域
本发明涉及食品饮料加工领域,尤其涉及一种具有抗菌消炎功能的蔬菜饮料及其制作方法。
背景技术
所谓果蔬汁是指未添加任何外来物质,直接以新鲜或冷藏果蔬(也有一些采用广果)为原料,经过清洗、挑选后,采用物理的方法如压榨、浸提、离心等方法得到的果蔬汁液。以果蔬汁为基料,加水、糖、酸或香料调配而成的汁称为果蔬汁饮料。
果蔬汁的制作方法是:果蔬原料→清洗、挑选、分级→制汁→分离→杀菌→冷却→离心分离→浓缩→调和→装罐→浓缩果蔬汁。
蔬菜易生长,种植面积大。但目前对其应用单一,附加值低,应用价值远未充分挖掘。蔬菜功能好,但是具有抗菌消炎功能的蔬菜饮料至今都没有人发现。
发明内容
为充分挖掘蔬菜的应用价值,提高蔬菜的附加值,本发明提供一种具有抗菌消炎功能的蔬菜饮料及其制作方法。
本发明解决上述技术问题所采用的方案是:
第一方面,本发明提供了一种具有抗菌消炎功能的蔬菜饮料,所述蔬菜饮料由下列重量份的原料制备而成:油麦菜30%~50%、大蒜10%~20%、洋葱10%~20%、辣椒5%~10%、糖10%~20%、EDTA0.05%~0.5%、维生素C0.05%~0.15%、果胶酶0.01%~0.05%、纤维素酶0.02%~0.04%、余量为水。
优选地,所述糖为白糖、蔗糖或者葡萄糖中的任意一种或多种。
第二方面,本发明还提供了一种具有抗菌消炎功能的蔬菜饮料的制作方法,包括如下步骤:
(1)粉碎:选择新鲜碧绿油麦菜30%~50%、大蒜10%~20%、洋葱10%~20%、辣椒5%~10%,去除腐烂病害烂叶,用清洗机进行清洗,清除表面的脏物,再用胶体磨对清洗后的蔬菜粉碎成40~50微米,制得粉碎后的蔬菜;
(2)榨汁:将粉碎后的蔬菜加入护色液,80~100℃漂烫2~5min,榨汁,酶解,温度为30~60℃,pH3~5 ,制得蔬菜汁;
(3)均质:将糖溶于水中,然后加入蔬菜汁通过均质机进行均质混匀,制得均质后的蔬菜饮料;
(4)精滤:对均质后的蔬菜饮料进行过滤,以达到澄清透明状态,制得精滤后的蔬菜饮料;
(5)成品:将精滤后的蔬菜饮料于80-90℃高温灭菌20-30分钟后灌装,制得成品。
优选地,所述步骤(2)护色液为含0.05%~0.5%的EDTA和0.05%~0.15%维生素C 的水溶液。
优选地,所述步骤(2)酶为果胶酶或者纤维素酶。
优选地,所述果胶酶的浓度为0.01%~0.05%。
优选地,所述纤维素酶的浓度为0.02%~0.04%。
优选地,所述步骤(3)糖为白糖、蔗糖或者葡萄糖中的任意一种或多种。
优选地,所述步骤(4)对均质后的蔬菜饮料进行过滤的机器为硅藻土过滤机。
实施本发明专利,具有以下有益效果:
(1)本发明所述蔬菜饮料具有抗菌、消炎、明目、清热解毒、凉血、止痢等功效,主治痢疾,黄疽,血淋,痔瘘等病症,而且对糖尿病患者有着明显的效果;
(2)加酶溶解蔬菜等物质,使得蔬菜饮料被人体容易吸收,具有保健等功效,因此该饮料是一种兼具有消暑解渴及抗疲劳且口味不错的一种保健饮品。
具体实施方式:
实施例1:
一种具有抗菌消炎功能的蔬菜饮料,其原料以重量计包括:油麦菜30%、大蒜10%、洋葱10%、辣椒5%、白糖10%、EDTA0.05%、维生素C0.05%、果胶酶0.01%、余量为水。
一种具有抗菌消炎功能的蔬菜饮料的制作方法,步骤为:
(1)清洗:选择新鲜碧绿油麦菜30%、大蒜10%、洋葱10%、辣椒5%,去除腐烂病害烂叶,用清洗机进行清洗,清除表面的脏物,制得清洗后的蔬菜;
(2)粉碎:将清洗后的蔬菜用胶体磨粉碎成40微米,制得粉碎后的蔬菜;
(3)榨汁:将粉碎后的蔬菜加入EDTA0.05%和维生素C0.05%的水溶液,80℃漂烫2min,榨汁,用果胶酶0.01%酶解,制得蔬菜汁;
(4)均质:将白糖10%溶于水中,然后加入蔬菜汁通过均质机进行均质混匀,制得均质后的蔬菜饮料;
(5)精滤:用硅藻土过滤机对均质后的蔬菜饮料进行过滤,以达到澄清透明状态,制得精滤后的蔬菜饮料;
(6)成品:将精滤后的蔬菜饮料于80℃高温灭菌20分钟后灌装,制得成品。
实施例2:
一种具有抗菌消炎功能的蔬菜饮料,其原料以重量计包括:油麦菜40%、大蒜15%、洋葱15%、辣椒7%、蔗糖15%、EDTA0.3%、维生素C0.1%、纤维素酶0.03%、余量为水。
一种具有抗菌消炎功能的蔬菜饮料的制作方法,步骤为:
(1)清洗:选择新鲜碧绿油麦菜40%、大蒜15%、洋葱15%、辣椒7%,去除腐烂病害烂叶,用清洗机进行清洗,清除表面的脏物,制得清洗后的蔬菜;
(2)粉碎:将清洗后的蔬菜用胶体磨粉碎成45微米,制得粉碎后的蔬菜;
(3)榨汁:将粉碎后的蔬菜加入EDTA0.3%和维生素C0.1%的水溶液,90℃漂烫4min,榨汁,用纤维素酶0.03%酶解,制得蔬菜汁;
(4)均质:将蔗糖15%溶于水中,然后加入蔬菜汁通过均质机进行均质混匀,制得均质后的蔬菜饮料;
(5)精滤:用硅藻土过滤机对均质后的蔬菜饮料进行过滤,以达到澄清透明状态,制得精滤后的蔬菜饮料;
(6)成品:将精滤后的蔬菜饮料于85℃高温灭菌25分钟后灌装,制得成品。
实施例3:
一种具有抗菌消炎功能的蔬菜饮料,其原料以重量计包括:油麦菜50%、大蒜20%、洋葱20%、辣椒10%、葡萄糖20%、EDTA0.5%、维生素C0.15%、纤维素酶0.04%、余量为水。
一种具有抗菌消炎功能的蔬菜饮料的制作方法,步骤为:
(1)清洗:选择新鲜碧绿油麦菜50%、大蒜20%、洋葱20%、辣椒10%,去除腐烂病害烂叶,用清洗机进行清洗,清除表面的脏物,制得清洗后的蔬菜;
(2)粉碎:将清洗后的蔬菜用胶体磨粉碎成50微米,制得粉碎后的蔬菜;
(3)榨汁:将粉碎后的蔬菜加入EDTA0.5%和维生素C0.15%的水溶液,100℃漂烫5min,榨汁,用纤维素酶0.04%酶解,制得蔬菜汁;
(4)均质:将葡萄糖20%溶于水中,然后加入蔬菜汁通过均质机进行均质混匀,制得均质后的蔬菜饮料;
(5)精滤:用硅藻土过滤机对均质后的蔬菜饮料进行过滤,以达到澄清透明状态,制得精滤后的蔬菜饮料;
(6)成品:将精滤后的蔬菜饮料于90℃高温灭菌30分钟后灌装,制得成品。
Claims (9)
1.一种具有抗菌消炎功能的蔬菜饮料,其特征在于, 所述蔬菜饮料由下列重量份的原料制备而成:油麦菜30%~50%、大蒜10%~20%、洋葱10%~20%、辣椒5%~10%、糖10%~20%、EDTA0.05%~0.5%、维生素C0.05%~0.15%、果胶酶0.01%~0.05%、纤维素酶0.02%~0.04%、余量为水。
2.如权利要求1所述的一种具有抗菌消炎功能的蔬菜饮料,其特征在于,所述糖为白糖、蔗糖或者葡萄糖中的任意一种或多种。
3.一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,包括如下步骤:
(1)粉碎:选择新鲜碧绿油麦菜30%~50%、大蒜10%~20%、洋葱10%~20%、辣椒5%~10%,去除腐烂病害烂叶,用清洗机进行清洗,清除表面的脏物,再用胶体磨对清洗后的蔬菜粉碎成40~50微米,制得粉碎后的蔬菜;
(2)榨汁:将粉碎后的蔬菜加入护色液,80~100℃漂烫2~5min,榨汁,酶解,温度为30~60℃,pH3~5 ,制得蔬菜汁;
(3)均质:将糖溶于水中,然后加入蔬菜汁通过均质机进行均质混匀,制得均质后的蔬菜饮料;
(4)精滤:对均质后的蔬菜饮料进行过滤,以达到澄清透明状态,制得精滤后的蔬菜饮料;
(5)成品:将精滤后的蔬菜饮料于80-90℃高温灭菌20-30分钟后灌装,制得成品。
4.如权利要求3所述的一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,所述步骤(2)护色液为含0.05%~0.5%的EDTA和0.05%~ 0.15%维生素C 的水溶液。
5.如权利要求3所述的一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,所述步骤(2)酶为果胶酶或者纤维素酶。
6.如权利要求5所述的一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,所述果胶酶的浓度为0.01%~0.05%。
7.如权利要求5所述的一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,所述纤维素酶的浓度为0.02%~0.04%。
8.如权利要求3所述的一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,所述步骤(3)糖为白糖、蔗糖或者葡萄糖中的任意一种或多种。
9.如权利要求3所述的一种具有抗菌消炎功能的蔬菜饮料的制作方法,其特征在于,所述步骤(4)对均质后的蔬菜饮料进行过滤的机器为硅藻土过滤机。
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CN107801909A (zh) * | 2017-11-03 | 2018-03-16 | 蚌埠学院 | 一种蔬菜面条加工方法及其制备方法 |
CN111920913A (zh) * | 2020-09-11 | 2020-11-13 | 蒋家梅 | 一种基于天然食物源的液体抑菌剂制备方法 |
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CN107801909A (zh) * | 2017-11-03 | 2018-03-16 | 蚌埠学院 | 一种蔬菜面条加工方法及其制备方法 |
CN111920913A (zh) * | 2020-09-11 | 2020-11-13 | 蒋家梅 | 一种基于天然食物源的液体抑菌剂制备方法 |
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