CN106798211A - 一种天然功能饮料的制备方法 - Google Patents
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 1
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- 235000015097 nutrients Nutrition 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 description 6
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- 244000106835 Bindesalat Species 0.000 description 3
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
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- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 2
- 229960002079 calcium pantothenate Drugs 0.000 description 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 2
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- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- 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
- 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
- A23L2/52—Adding ingredients
-
- 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
Landscapes
- 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
本发明涉及保健饮品领域，具体是一种天然功能饮料的制备方法，经过按人体每日所需营养素取用有机蔬菜、农残检测、甩干处理、冷压、过滤和封装等步骤得到成品；有益效果是能够满足人体每日所需以保证人体健康等。
Description
技术领域
本发明涉及保健饮品领域，具体是一种天然功能饮料的制备方法。
背景技术
现有的功能饮料门类众多，但为满足人体每日所需营养成分以保证人体健康，单一的现有功能饮料无法满足上述需求。
发明内容
本发明所要解决的技术问题是提供一种能够满足人体每日所需以保证人体健康的天然功能饮料的制备方法。
本发明解决上述技术问题的技术方案如下：一种天然功能饮料的制备方法，包括以下步骤：
S1、按人体每日所需取合计含有维生素A 300～800ug、维生素C 40～100mg、维生素D 10～15ug、维生素K 2～80mg、维生素E 3～14mg、维生素B1 0.1～1.4mg、维生素B2 0.4～1.4mg、维生素B3 2～15mg、维生素B5 1.7～5mg、维生素B6 0.2～1.6mg、维生素B9 65～400ug、维生素B12 0.3～2.4ug、生物素5～40ug、钙200～1000mg、铁0.3～20mg、锌2～15ug、硒15～60ug、锰0.01～4.5ug、铬0.2～30ug、钼2～100ug、铜0.3～0.8ug、碘85～120ug、钠170～1500mg、镁20～330mg、磷100～720mg和钾350～2000mg的若干种有机蔬菜经农残检测验证有机性后进行超声波清洗；
S2、对所述有机蔬菜进行甩干处理，以悬空直握所述有机蔬菜不产生滴水为准；
S3、取甩干处理的所述有机蔬菜采用经超声波清洗的原汁机进行原液冷压，冷压过程中所述有机蔬菜按由快而慢的氧化速度依次放入所述原汁机；
S4、所述原汁机冷压榨取的原液经过过滤得到天然功能饮料；
S5、取经消毒和超声波清洗的瓶子封装天然功能饮料。
本发明的有益效果是：本方法制得的天然功能饮料能够满足人体每日所需营养成分，饮用本品即便在人体不摄入其他营养成分的情况下，亦能确保人体一年四季身体健康；制备方法简单，快捷，成品天然、安全、清洁、效用强。
进一步，经S1～S2处理后的所述有机蔬菜可放入真空保鲜盒后冷藏，以便保持原料新鲜。
进一步，经S1～S2处理后的所述有机蔬菜的冷藏温度为0～5℃，以便保持原料新鲜。
进一步，S3中的原液冷压过程中可按由快而慢的氧化速度依次加入去皮和核的苹果和去皮的柠檬，在不破坏本方法制得的功能饮料的营养成分的前提下，调节本方法制得的功能饮料的口感，更宜饮用。
进一步，S1、S3和S5中的超声波清洗均采用超声波清洗机进行，确保原料和成品清洁。
进一步，S4中的过滤采用滤布进行，过滤可靠。
具体实施方式
以下对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
一种天然功能饮料的制备方法，包括以下步骤：
S1、按人体每日所需取合计含有维生素A 800ug、维生素C 100mg、维生素D 15ug、维生素K 80mg、维生素E 14mg、维生素B1 1.4mg、维生素B2 1.4mg、维生素B3 15mg、维生素B5 5mg、维生素B6 1.6mg、维生素B9 400ug、维生素B12 2.4ug、生物素40ug、钙1000mg、铁20mg、锌15ug、硒60ug、锰4.5ug、铬30ug、钼100ug、铜0.8ug、碘120ug、钠1500mg、镁330mg、磷720mg和钾2000mg的若干种有机蔬菜经农残检测验证有机性后进行超声波清洗；
S2、对所述有机蔬菜进行甩干处理，以悬空直握所述有机蔬菜不产生滴水为准；
S3、取甩干处理的所述有机蔬菜采用经超声波清洗的原汁机进行原液冷压，冷压过程中所述有机蔬菜按由快而慢的氧化速度依次放入所述原汁机；
S4、所述原汁机冷压榨取的原液经过过滤得到天然功能饮料；
S5、取经消毒和超声波清洗的瓶子封装天然功能饮料。
其中，以武汉地区产出有机蔬菜为例，本实施例中取用的有机蔬菜为胡萝卜700g、菠菜100g、西兰花450g、生菜700g、柠檬200g、苹果1575g。
优选地，经S1～S2处理后的所述有机蔬菜可放入真空保鲜盒后冷藏。
优选地，经S1～S2处理后的所述有机蔬菜的冷藏温度为0～5℃。
优选地，S3中的原液冷压过程中可按由快而慢的氧化速度依次加入去皮和核的苹果和去皮的柠檬。
优选地，S1、S3和S5中的超声波清洗均采用超声波清洗机进行。
优选地，S4中的过滤采用滤布进行。
其中，以武汉地区产出有机蔬菜为例，本实施例中取用的有机蔬菜为胡萝卜700g、菠菜100g、西兰花450g、生菜700g、柠檬200g、苹果1575g。
实施例2
一种天然功能饮料的制备方法，包括以下步骤：
S1、按人体每日所需取合计含有维生素A 300ug、维生素C 40mg、维生素D 10ug、维生素K 2mg、维生素E 3mg、维生素B1 0.1mg、维生素B2 0.4mg、维生素B3 2mg、维生素B51.7mg、维生素B6 0.2mg、维生素B9 65ug、维生素B12 0.3ug、生物素5ug、钙200mg、铁0.3mg、锌2ug、硒15ug、锰0.01ug、铬0.2ug、钼2ug、铜0.3ug、碘85ug、钠170mg、镁20mg、磷100mg和钾350mg的若干种有机蔬菜经农残检测验证有机性后进行超声波清洗；
S2、对所述有机蔬菜进行甩干处理，以悬空直握所述有机蔬菜不产生滴水为准；
S3、取甩干处理的所述有机蔬菜采用经超声波清洗的原汁机进行原液冷压，冷压过程中所述有机蔬菜按由快而慢的氧化速度依次放入所述原汁机；
S4、所述原汁机冷压榨取的原液经过过滤得到天然功能饮料；
S5、取经消毒和超声波清洗的瓶子封装天然功能饮料。
优选地，经S1～S2处理后的所述有机蔬菜可放入真空保鲜盒后冷藏。
优选地，经S1～S2处理后的所述有机蔬菜的冷藏温度为0～5℃。
优选地，S3中的原液冷压过程中可按由快而慢的氧化速度依次加入去皮和核的苹果和去皮的柠檬。
优选地，S1、S3和S5中的超声波清洗均采用超声波清洗机进行。
优选地，S4中的过滤采用滤布进行。
其中，以武汉地区产出有机蔬菜为例，本实施例中取用的有机蔬菜为胡萝卜70g、菠菜10g、西兰花270g、生菜70g、柠檬40g、苹果470g。
实施例1和2的有益效果是：制得的天然功能饮料能够满足人体每日所需营养成分，饮用本品即便在人体不摄入其他营养成分的情况下，亦能确保人体一年四季身体健康；制备方法简单，快捷，成品天然、安全、清洁、效用强
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种天然功能饮料的制备方法，其特征在于，包括以下步骤：
S1、按人体每日所需取合计含有维生素A 300～800ug、维生素C 40～100mg、维生素D10～15ug、维生素K 2～80mg、维生素E 3～14mg、维生素B1 0.1～1.4mg、维生素B2 0.4～1.4mg、维生素B3 2～15mg、维生素B5 1.7～5mg、维生素B6 0.2～1.6mg、维生素B9 65～400ug、维生素B12 0.3～2.4ug、生物素5～40ug、钙200～1000mg、铁0.3～20mg、锌2～15ug、硒15～60ug、锰0.01～4.5ug、铬0.2～30ug、钼2～100ug、铜0.3～0.8ug、碘85～120ug、钠170～1500mg、镁20～330mg、磷100～720mg和钾350～2000mg的若干种有机蔬菜经农残检测验证有机性后进行超声波清洗；
S2、对所述有机蔬菜进行甩干处理，以悬空直握所述有机蔬菜不产生滴水为准；
S3、取甩干处理的所述有机蔬菜采用经超声波清洗的原汁机进行原液冷压，冷压过程中所述有机蔬菜按由快而慢的氧化速度依次放入所述原汁机；
S4、所述原汁机冷压的原液经过过滤得到天然功能饮料；
S5、取经消毒和超声波清洗的瓶子封装天然功能饮料。
2.根据权利要求1所述的一种天然功能饮料的制备方法，其特征在于，经S1～S2处理后的所述有机蔬菜可放入真空保鲜盒后冷藏。
3.根据权利要求2所述的一种天然功能饮料的制备方法，其特征在于，经S1～S2处理后的所述有机蔬菜的冷藏温度为0～5℃。
4.根据权利要求1至3任一项所述的一种天然功能饮料的制备方法，其特征在于，S3中的原液冷压过程中可按由快而慢的氧化速度依次加入去皮和核的苹果和去皮的柠檬。
5.根据权利要求1至3任一项所述的一种天然功能饮料的制备方法，其特征在于，S1、S3和S5中的超声波清洗均采用超声波清洗机进行。
6.根据权利要求1至3任一项所述的一种天然功能饮料的制备方法，其特征在于，S4中的过滤采用滤布进行。
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