CN106889377A - 一种枇杷功能饮料的制备方法 - Google Patents
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Classifications
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—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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- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
枇杷功能饮料，一种以枇杷为主要原料，配以水、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D- 抗坏血酸钠、乙基麦芽酚、食用枇杷香精的新型植物功能饮料；通过枇杷制浆、混合、巴氏杀菌、乳化、高温瞬时杀菌、高压匀质、热灌装、冷却，成为成品；具有降血压、降血脂、降血糖、降胆固醇，利尿排毒等作用，防止动脉硬化和抗衰老等功能，且有防癌功效，长期服用不含导致低血压并发症，无毒副作用，安全性好。特点是：原料取自天然或由天然植物中提取；口感好，能增进食欲；营养丰富，功能性强。
Description
技术领域
本发明涉及保健饮料的生产技术，尤其涉及一种枇杷功能饮料的制备方法。
背景技术
功能性饮料是通过调整饮料中天然营养素成分和含量比例，以适应某些特殊人群营养需要的饮品，包括运动饮料、营养素饮料和其他特殊用途饮料三大类。功能饮料其实是对人体具有某种保健作用、能调节人体生理功能的产品。按照我国有关的食品法律法规，凡是保健饮料必须具有免疫调节、抗疲劳、耐缺氧、减肥、促进消化、调节血脂、抗氧化、改善视力等27 种功能中的一种。
枇杷中含有丰富的人体必需的氨基酸、维生素、矿物质、黄酮、生物碱等多种功能成分, 具有免疫促进作用，降血糖、降血脂、降血压、抗炎、抗衰老、抗肿瘤等功效。枇杷色泽鲜艳，是天然食品色素，具有一定的营养和保健作用。
发明内容
本发明的目的提供一种对人体有益无害，安全无毒副作用，枇杷为原料的功能饮料。
解决本发明的技术方案是：以水、枇杷、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D- 抗坏血酸钠、乙基麦芽酚、食用枇杷香精为原料，经过清洗、打浆、过滤、调配、均质、杀菌等程序而成。
本发明所用原料的具体配方是：水85.036％、枇杷5％、白砂糖8％、羧甲基纤维素钠0.08％、黄原胶0.1％、琼脂0.06％、柠檬酸0.14％、柠檬酸钠0.04％、D- 抗坏血酸钠0.04％、乙基麦芽酚0.004％、食用枇杷香精0.05％。
一种枇杷功能饮料的制备方法,具体制备步骤如下：
1、按所述配比称取上述各种原料，备用。
2、枇杷制浆。将枇杷与水以1 ∶ 5 的比例准备，加入到蒸煮锅内，加热，煮沸5-15分钟，用打浆机打浆；用200 目过滤器过滤，得枇杷浆，备用。
3、将白砂糖、羧甲基纤维素钠、黄原胶、琼脂、D- 抗坏血酸钠、乙基麦芽酚按配方比例称取，加入到高速乳化罐中，搅拌均匀，用55 ～ 65℃的热水融化30 分钟，然后进行巴氏杀菌；与枇杷浆混合，搅拌10 分钟。
4、将柠檬酸、柠檬酸钠按配方比例称取，加入到溶酸罐中溶解为酸液；然后以喷淋方式加入到上述枇杷浆混合液中，搅拌，加入D- 抗坏血酸钠、乙基麦芽酚，继续搅拌10-20分钟，加水定容。
5、定容后，搅拌5-10 分钟，进行固形物含量、酸度测试，要求固形物含量5-10％，酸度30-34° T，加入食用枸杞香精，继续搅拌10 分钟。
6、将上段所述混合物进行高压均质，温度50 ～ 60℃，压力18MPa
；然后进行121℃、15s 的高温杀菌。出料温度高于80℃，进行热灌装，自动灌装封口，然后冷却、检验包装为成品；入库。
采用本技术方案的有益效果：枇杷中含有糖、蛋白质、维生素及人体必需的氨基酸、矿物质、芸香甙、氨基丁酸、黄酮素等生物碱和天然色素等营养成分极为丰富，桑葚补肝肾明目，并具有降血压、降血脂、降血糖、降胆固醇，利尿排毒等作用，防止动脉硬化和抗衰老等功能，且有防癌功效，长期服用不会导致低血压并发症，无毒副作用，口感好，安全性好。
具体实施方式
实施例：以制成品1000
罐每罐350g 为例，备料：水301126g、重庆产8632果桑17500g、白砂糖28000g、羧甲基纤维素钠280g、黄原胶350g、琼脂210g、柠檬酸490g、柠檬酸钠140g、D- 抗坏血酸钠140g、乙基麦芽酚14g、食用枇杷香精175g，按照本发明所述工艺，经过选料- 清洗- 打浆- 过滤- 调配- 均质- 杀菌- 灌装- 封口- 冷却- 成品，即为本发明产品。
Claims (1)
1.一种枇杷功能饮料的制备方法，具体涉及以枇杷为主要原料的一种饮料，其特征是：组成原料是枇杷、水、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D-抗坏血酸钠、乙基麦芽酚、食用枇杷香精。
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