CN106721693A - 一种桑葚饮料配方及其制作方法 - Google Patents
一种桑葚饮料配方及其制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- 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)
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种桑葚饮料配方及其制作方法,目的是针对目前桑葚饮料存在的不足,提供一种配方简单,但营养丰富、口感及保健功能好的桑葚饮料制作方法,遵循传统中医“以食疗疾”的思想,选用国家卫生部指定的药食两用及可用于保健食品的物品名单而拟定的食疗方剂,兼具“食治”与“食养”的双重功效,制作过程最大程度的保留了桑葚、营养保健价值,桑葚中所含的花青素是一种天然色素,抗癌抗氧化,具有提高人体免疫力及美容养颜等功效,其次加入了松花粉,使其具有清凉、清香,能促进肠胃机能的消化吸收,润滑美容皮肤的作用,同时添加金荞麦和蜂蜜等营养成分,具有独特香气风味,还具有清肠健胃、防治糖尿病、高血脂的功效,有益人体健康。
Description
技术领域
本发明属于食品饮料技术领域,特别是提供一种桑葚饮料配方及其制作方法。
背景技术
桑葚是桑树的成熟果实,桑葚又名桑果、桑泡儿、桑实、文武实、黑椹、桑枣、桑葚子等,是人们常食的水果之一。桑葚含糖、蛋白质、脂肪、糅酸、苹果酸及维生素A、维生素B1、维生素B2、维生素C、铁、钠、钙、镁、磷、钾、胡萝卜素和花青素,营养丰富。同时它对肝肾不足和血虚精亏的头晕目眩、腰酸耳鸣、须发早白、失眠多梦、津伤口渴、消渴、肠燥便秘具有一定治疗功效,同时还可增强人体免疫功能、防止血管硬化、健脾胃、助消化、补充营养,因此具有较好的保健功能。随着人们生活水平的提高,开发天然、有益健康的食品饮料具有较好的市场前景。但是,在现有技术下的桑葚饮料,口感单一,保健效果不明显。
桑葚产品深加工技术研发是目前桑葚应用技术研究的热点。经对现有文献检索发现的相近专利有:[发明公布]
一种桑葚果汁(申请号:CN201210146934.7发明人:纪玉杰)摘要:本发明涉及一种果汁,特别是一种由桑葚制成的果汁。一种果汁,其特征在于其配置成分含有桑葚。其特征在于各物质组分为:桑葚30-40%,麦芽糖15-20%,蜂蜜10-15%,其余为水。本发明的优点:该桑葚果汁饮料富含大量营养元素,健脾开胃,有益健康,制作工艺简单。
一种桑葚饮料配方申请号:(申请号CN201210509020.2发明人:吴福勤)摘要:本发明公开了一种桑葚饮料配方,包括以下成分:桑葚35-45%、枇杷10%-15%、银杏5%-10%、厚朴3%-6%、黄芪5%-8%、川贝3%-5%、枸杞子5%-6%、金银花5-8%、红糖12-20%。其中,桑葚、枇杷均采用新鲜果实进行榨汁,银杏、厚朴、黄芪、川贝、枸杞子、金银花采取干品用水煮汁。本发明提供的桑葚饮料配方,具有提高人体免疫力及延缓衰老、美容养颜等功效。
一种余甘子桑葚汁饮料的加工方法(申请号:CN201310402855.2,发明人:夏华)摘要:本发明涉及一种余甘子桑葚汁饮料的加工方法,其特征在于:以余甘子、桑葚为原料,采用的加工步骤为,原料预处理、打浆、过滤、调配、均质、杀菌、罐装、检验、贮藏。本发明是以余甘子、桑葚为主要原料,充分保留了原料内的营养物质,是一种营养丰富全面、消食健脾、生津止渴、滋阴补阳、抗衰老与增强免疫力、促进新陈代谢的保健型健康饮料。
枸杞桑葚植物饮料及其制作方法(申请号:CN201410363022.4,发明人:汪久和)摘要:本发明提供了一种可以强身健体枸杞桑葚植物饮料及其制作方法。本发明包括:枸杞50-80份、桑葚50-80份、山楂40-70份、银杏30-60份、首乌30-60份、红枣30-50份、10-20份蜂蜜。通过水处理;原料处理;原料蒸煮;调配;灭菌;灌装六个步骤得到枸杞桑葚植物饮料。本发明的有益效果在于:以枸杞桑葚为主要原料,蜂蜜为主要甜源,蜂蜜有润肠通便的作用,且含糖量不高,可替代传统凉茶饮料的白砂糖等主要糖源,可以很好的作为糖尿病人以及肥胖病人理想的健康饮品。
一种桑葚胶原多肽Fe酸牛奶及其制备方法(申请号:CN201410384640.7,发明人:刘静兰)摘要:本发明公开了一种桑葚胶原多肽Fe酸牛奶及其制备方法,由以下重量份的组分组成:桑葚果汁5~10;桑葚果肉1~5;胶原肽Fe蛋白粉1~5;罗汉果浓缩汁1~5;增稠剂0.5~1;发酵剂0.05~1;其余用鲜牛奶补足。本发明通过对桑葚果汁、桑葚果肉化学成分影响小的灭菌方法,并将其加入酸牛奶中,改善酸牛奶口感、增加紫色色泽,桑葚果汁、果肉还富含抗氧化剂——花青素;罗非鱼鱼皮制备的低肽胶原肽Fe蛋白粉具有比蛋白质更好的消化吸收性能,还具有促进免疫、调节激素、抗菌、抗病毒、降血压和降血脂等功能,且含有青少年生长过程中普遍缺乏的Fe元素。酸奶、桑葚果汁、桑葚果肉与小分子胶原肽Fe蛋白粉的结合,口感、保健功能更好。
一种葡萄桑葚汁饮料的加工方法(申请号:CN201410698537.X王倩王建新;发明人:王良萍)摘要:本发明公开了一种葡萄桑葚汁饮料的加工方法,包含以下步骤:A)桑葚的选料与预处理;B)葡萄的选料与预处理;C)桑葚汁的榨取;D)酸化;将原辅料按比例混合调配,砂糖充分溶化并过滤后去除杂质后加入,并用适量柠檬酸调整,使果汁糖浓度为14%,酸度0.7%~0.8%;E)过滤均质;加入果汁0.1%的果脱酶,静置1.5h后过滤;将过滤后的浆液均质,均质机压力15-20MPa,温度35℃,以提高混合饮料的其稳定性;F)杀菌、冷却:将料液灌装后进行巴氏杀菌,85-90℃/15min;杀菌后的样品放入冷水水浴中冷却至常温,成品;本发明以葡萄和桑葚为原料,将两种水果营养混合使其营养成分具有互补增效作用,汁液经均质和灭菌后,保持了维生素等营养成分,滋味甜美,营养和美味兼备。
一种桑葚果汁(申请号:CN201510393281.6发明人:孙爱梅)摘要:本发明涉及一种桑葚果汁,属于食品技术领域。本发明的技术方案是,一种桑葚果汁,含有桑葚30—50重量份,核桃仁2-3重量份,柠檬4-8重量份,葛根粉5-10重量份。通过核桃仁、柠檬和葛根粉的合理搭配,提高了本发明产品的储存周期。本发明产品不含任何防腐剂,在5-10℃的储存条件下存放8个月不变质。适合所有人群饮用。
上述专利中的桑葚饮料配方多由多味中药复合组成,药味多,并且无专门依据国家卫生部指定的药食两用及可用于保健食品的物品名单而拟定的配方专利,缺乏传统中医“以食疗疾”的思想。
发明内容
本发明的目的是针对目前桑葚饮料存在的不足,提供一种配方简单,但营养丰富、口感及保健功能好的桑葚饮料制作方法,遵循传统中医“以食疗疾”的思想,选用国家卫生部指定的药食两用及可用于保健食品的物品名单而拟定的食疗方剂,本发明兼具“食治”与“食养”的双重功效,制作过程最大程度的保留了桑葚、松花粉的营养保健价值,桑葚中所含的花青素是一种天然色素,无毒,对身体有益处,抗癌抗氧化,具有提高人体免疫力及延缓衰老、美容养颜等功效,其次加入了性能良好的松花粉,使其具有清凉、清香,能增加食欲,促进肠胃机能的消化吸收,润滑美容皮肤的作用。同时添加金荞麦和蜂蜜等营养成分,融合金荞麦和蜂蜜的独特香气风味,还具有清肠健胃、防治糖尿病、高血脂的功效,有益人体健康。
本发明的目的是通过下述方案实现的:一种桑葚饮料配方及其制作方法。包括以下重量百分比成分:桑葚40-60﹪、松花粉2-4﹪、金荞麦2-4﹪、蜂蜜10-20﹪、其余为水。
具体的制作方法如下:
1)、选取成熟的新鲜桑葚;
2)、桑葚清洗除杂:先用0.9%的食用盐水浸泡15-30min,捞出用清水去盐,冲洗干净,除去桑果表面的污垢等杂质及大部分微生物;
3)、按比例称取清洗好的桑葚榨汁:用筛板孔径0.4-2.0mm的打浆机分别打汁,再把桑葚渣经带式榨汁机榨出残余桑葚汁,加入0.02%~0.04%的抗坏血酸,以防止果汁氧化变色,并迅速进行热处理以抑制氧化酶的活性;
4)、渣汁分离:步骤3)榨出的桑椹果汁中因富含果胶,其汁粘度很大,采用一般的过滤法难以去渣;故采用加入果汁0.1%的果胶酶,静置1.5h后过滤,过滤出的果汁备用;
5)、松花粉及金荞麦煮汁:按比例称取松花粉及荞麦干品,松花粉应经超微粉碎破壁率达90%以上,两者混合后装入加热装置中,加入与上述原料20倍重量的水,加热至沸30--35分钟,趁热过滤,滤液待用;
6)、将步骤4)过滤后的桑葚果汁与步骤5)松花粉和金荞麦汁液混合均匀,按比例加入水和蜂蜜调配;
7)、将步骤6)中调配好的汁液进行均质,均质机压力15-20MPa,温度35℃,使得果汁中的颗粒微细化,增强果汁的稳定性;
8)、装罐、排气、封口:经步骤7)混合均匀的饮料装瓶,加热排气,控制果汁饮料的中心温度为90℃,保持1~2分钟,取出后稍冷迅速封口;
9)、杀菌、冷却:将装瓶好的饮料进行巴氏杀菌,85℃-90℃,15min,杀菌后的样品迅速放入冷水水浴中冷却至室温,即为成品。
具体实施方式
实施案例1.
1)、选取成熟的新鲜桑葚4kg;
2)、桑葚清洗除杂:先用0.9%的食用盐水浸泡15-30min,捞出用清水去盐,冲洗干净,除去桑果表面的污垢等杂质及大部分微生物;
3)、按比例称取清洗好的桑葚榨汁:用筛板孔径0.4-2.0mm的打浆机分别打汁,再把桑葚渣经带式榨汁机榨出残余桑葚汁,加入0.02%~0.04%的抗坏血酸,以防止果汁氧化变色,并迅速进行热处理以抑制氧化酶的活性;
4)、渣汁分离:榨出的桑椹果汁中因富含果胶,其汁粘度很大,采用一般的过滤法难以去渣。故采用加入果汁0.1%的果胶酶,静置1.5h后过滤,过滤出的果汁备用,称重为2.3kg;
5)、松花粉及金荞麦煮汁:按比例称取松花粉干品200g及金荞麦干品200g,混合后装入加热装置中,加入与上述原料20倍重量的水,加热至沸30--35分钟,趁热过滤,滤液待用,称重为7.00kg;
6)、过滤后的桑葚果汁与松花粉和金荞麦汁液混合均匀,按比例加入1.0kg蜂蜜及2.0kg水调配,调配后的饮料总计12.3kg;
7)、将6)中调配好的汁液进行均质:均质机压力15-20MPa,温度35℃,使得果汁中的颗粒微细化,增强果汁的稳定性;
8)、装罐、排气、封口:混合均匀的饮料装瓶,500mL/瓶,共得桑葚饮料25瓶,加热排气,控制果汁饮料的中心温度为90℃,保持1~2分钟,取出后稍冷迅速封口;
9)、杀菌、冷却:将装瓶好的饮料进行巴氏杀菌,85-90℃15min,杀菌后的样品迅速放入冷水水浴中冷却至室温,即为25瓶桑葚饮料成品。
实施案例2.
1)、选取成熟的新鲜桑葚6kg;
2)、桑葚清洗除杂:先用0.9%的食用盐水浸泡15-30min,捞出用清水去盐,冲洗干净,除去桑果表面的污垢等杂质及大部分微生物;
3)、按比例称取清洗好的桑葚榨汁:用筛板孔径0.4-2.0mm的打浆机分别打汁,再把桑葚渣经带式榨汁机榨出残余桑葚汁,加入0.02%~0.04%的抗坏血酸,以防止果汁氧化变色,并迅速进行热处理以抑制氧化酶的活性;
4)、渣汁分离:榨出的桑椹果汁中因富含果胶,其汁粘度很大,采用一般的过滤法难以去渣。故采用加入果汁0.1%的果胶酶,静置1.5h后过滤,过滤出的果汁备用,称重为3.5kg;
5)、松花粉及金荞麦煮汁:按比例称取松花粉干品400g及金荞麦干品400g,混合后装入加热装置中,加入与上述原料20倍重量的水,加热至沸30--35分钟,趁热过滤,滤液待用,称重为15kg;
6)、过滤后的桑葚果汁与松花粉和金荞麦汁液混合均匀,按比例加入2.0kg蜂蜜及4.0kg水调配,调配后的饮料总计24.5kg;
7)、将步骤6)中调配好的汁液进行均质:均质机压力15-20MPa,温度35℃,使得果汁中的颗粒微细化,增强果汁的稳定性;
8)、装罐、排气、封口:混合均匀的饮料装瓶,500mL/瓶,共得桑葚饮料49瓶,加热排气,控制果汁饮料的中心温度为90℃,保持1~2分钟,取出后稍冷迅速封口;
9)、杀菌、冷却:将装瓶好的饮料进行巴氏杀菌,85-90℃15min,杀菌后的样品迅速放入冷水水浴中冷却至室温,即为49瓶桑葚饮料成品。
Claims (2)
1.一种桑葚饮料配方,其特征在于,其成分及重量百分比为:桑葚40-60﹪、松花粉2-4﹪、金荞麦2-4﹪、蜂蜜10-20﹪、水20-40﹪。
2.根据权利要求1所述的一种桑葚饮料配方的制作方法,其特征在于,步骤为:
1)、选取成熟的新鲜桑葚;
2)、桑葚清洗除杂:先用0.9%的食用盐水浸泡15-30min,捞出用清水去盐,冲洗干净,除去桑果表面的污垢等杂质及大部分微生物;
3)、按比例称取清洗好的桑葚榨汁:用筛板孔径0.4-2.0mm的打浆机分别打汁,再把桑葚渣经带式榨汁机榨出残余桑葚汁,加入0.02%~0.04%的抗坏血酸,以防止果汁氧化变色,并迅速进行热处理以抑制氧化酶的活性;
4)、渣汁分离:步骤3)榨出的桑椹果汁中因富含果胶,其汁粘度很大,采用一般的过滤法难以去渣;故采用加入果汁0.1%的果胶酶,静置1.5h后过滤,过滤出的果汁备用;
5)、松花粉及金荞麦煮汁:按比例称取松花粉及荞麦干品,松花粉应经超微粉碎破壁率达90%以上,两者混合后装入加热装置中,加入与上述原料20倍重量的水,加热至沸30--35分钟,趁热过滤,滤液待用;
6)、将步骤4)过滤后的桑葚果汁与步骤5)松花粉和金荞麦汁液混合均匀,按比例加入水和蜂蜜调配;
7)、将步骤6)中调配好的汁液进行均质:均质机压力15-20MPa,温度35℃,使得果汁中的颗粒微细化,增强果汁的稳定性;
8)、装罐、排气、封口:经步骤7)混合均匀的饮料装瓶,加热排气,控制果汁饮料的中心温度为90℃,保持1~2分钟,取出后稍冷迅速封口;
9)、杀菌、冷却:将装瓶好的饮料进行巴氏杀菌,85℃-90℃,15min,杀菌后的样品迅速放入冷水水浴中冷却至室温,即为成品。
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CN109452644A (zh) * | 2018-12-27 | 2019-03-12 | 盐城工学院 | 一种桑葚保健品及其制备方法 |
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