CN106912757A - 一种西梅汁饮料及其制备方法 - Google Patents
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Classifications
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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
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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
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- 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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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
本发明提供一种西梅汁饮料,按重量份计,由以下原料制成:西梅15~25份、橙15~25份、西瓜10~20份、薄荷叶5~10份、新鲜牛奶30~40份、冰糖5~10份、稳定剂0.5~0.8份。本发明还公开了该种西梅汁饮料的制备方法。本发明提供的西梅汁饮料芳香甜美,口感润滑。具有清热生津、开胃下气的功效,适合男女老少长期饮用,具有广阔的市场前景。
Description
技术领域
本发明涉及饮品生产领域,具体涉及一种西梅汁饮料及其制备方法。
背景技术
西梅,来自美国加州,也称为加州梅。加州的梅子产于法国西南部,是梅子的故乡。形如杏梅。西梅含有丰富的维生素A及纤维素,同时兼含铁和钾等矿物质,却不含脂肪和胆固醇。西梅可帮助老年人补充铁、锌、钾,强身健骨,可使小孩增加各种维生素。西梅芳香甜美,口感润滑。当作为配料时,具有甘草的芳香,是现代人健康饮食的佳品。
专家们研究出,吃三粒中等大小的西梅,就相当于吃了一个新鲜水果的纤维含量;西梅是补充维生素A的最佳来源,因为它所含的维生素A不少。维生素A是一种脂溶性维生素。对保护人体肌肤和发质极为重要。同时,它有助于人体的骨骼生长、牙齿发育等;西梅中所含有的钾,对保持肌肉的弹性,维持人体电解质平衡尤为重要。同时,钾有助于神经脉冲以及在人体的新陈代谢进程中释放蛋白质、脂肪及碳水化合物的能量;作为一种无机物,铁在人体的血流中携带氧份。铁质对孕妇、哺乳期妇女及婴幼儿极为重要。食用西梅等各种含铁食物,能有效地帮助人体摄入足量的铁质;维生素C能促进骨骼生长、肌肉发育,防止血管硬化,保护牙齿,并有助于铁质的吸收。经常食用西梅之类略含维生素C的食物,使其在人体积累,保持健康; 梅子富含的枸椽酸、苹果酸、琥珀酸,能降压、安眠、清热生津。梅的苦酸能强化肝脏功能,消除疲劳。梅子为碱性食品,可使血液净化,促使毒素自然排出,可解食物、水、血液三毒。
发明内容
本发明的目的在于提供一种西梅汁饮料及其制备方法。
本发明采用的技术方案是:
一种西梅汁饮料,按重量份计,由以下原料制成:西梅15~25份、橙15~25份、西瓜10~20份、薄荷叶5~10份、新鲜牛奶30~40份、冰糖5~10份、稳定剂0.5~0.8份。
优选地,一种西梅汁饮料,按重量份计,由以下原料制成:西梅15份、橙15份、西瓜10份、薄荷叶5份、新鲜牛奶30份、冰糖5份、稳定剂0.5份。
优选地,一种西梅汁饮料,按重量份计,由以下原料制成:西梅20份、橙20份、西瓜15份、薄荷叶8份、新鲜牛奶35份、冰糖8份、稳定剂0.6份。
优选地,一种西梅汁饮料,按重量份计,由以下原料制成:西梅25份、橙25份、西瓜20份、薄荷叶10份、新鲜牛奶40份、冰糖10份、稳定剂0.8份。
一种西梅汁饮料,其制备方法包括以下步骤:
S10、取新鲜西梅洗净去核,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西梅汁备用;
S11、取新鲜橙洗净切块,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的橙汁备用;
S12、将西瓜去皮,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西瓜汁备用;
S13、将薄荷叶洗净加入冰糖,加入其5~10倍的纯净水加热至80~90℃提取5~10分钟过100目筛滤布,并静置沉淀,取上层澄清汁液制得薄荷汁;
S14、取新鲜牛奶加入菌种置30~40摄氏度情况下发酵8-~10小时制得酸奶备用;
S15、将步骤S10制得的西梅汁、S11制得的橙汁、S12制得的西瓜汁、S13制得的薄荷汁,混合搅拌均匀制得混合液;
S16、将步骤S15制得的混合液和步骤S14制得的酸奶、稳定剂进行均质操作,然后在过饱和蒸汽的条件下进行浸入式超高温瞬时杀菌,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装西梅汁饮料。
进一步地,其制备方法步骤 S14所述的菌种为双歧杆菌或乳酸链球菌。
进一步地,其制备方法步骤S16所述的均质操作为压力3 ~ 20MPa ,温度为50 ~70℃。
进一步地,其制备方法步骤S16所述的浸入式超高温瞬时杀菌的温度为135 ~152℃ ;所述的浸入式超高温瞬时杀菌的时间为4~6秒。
本发明中各原料的作用:
西梅:富含的枸椽酸、苹果酸、琥珀酸,能降压、安眠、清热生津。梅的苦酸能强化肝脏功能,消除疲劳。梅子为碱性食品,可使血液净化,促使毒素自然排出,可解食物、水、血液三毒。
橙:橙子味甘、酸,性凉。具有生津止渴、开胃下气的功效。正常人饭后食橙子或饮橙汁,有解油腻、消积食、止渴、醒酒的作用。橙子营养极为丰富而全面,老幼皆宜。
西瓜:含蛋白质、葡萄糖、蔗糖、果糖、苹果酸、瓜氨酸、谷氨酸、精氨酸、磷酸、内氨酸、丙酸、乙二醇、甜菜碱、腺嘌呤、蔗糖、萝卜素、胡萝卜素、番茄烃、六氢番茄烃、维他命A、B、C、挥发性成分中含多种醛类。
薄荷: 薄荷能提神解郁,治感冒头痛、疏热解毒、健胃腹胀、消炎止痒、防腐去腥。
新鲜牛奶含有:丰富的矿物质及身体成长所缺的微量元素,营养价值很高,是日常生活中不可或缺的营养佳品。发酵后具有调整免疫、预防肠道感染疾病、有所改进胃肠功能的作用。
冰糖 :中医认为冰糖具有润肺、止咳、清痰、和去火的作用。
本发明提供的西梅汁饮料芳香甜美,口感润滑。具有清热生津、开胃下气的功效,适合男女老少长期饮用,具有广阔的市场前景。
具体实施方式
以下通过具体实施例来对本发明作进一步说明。
实施例1
一种西梅汁饮料,按重量份计,由以下原料制成:西梅15份、橙15份、西瓜10份、薄荷叶5份、新鲜牛奶30份、冰糖5份、稳定剂0.5份。
一种西梅汁饮料,其制备方法包括以下步骤:
S10、取新鲜西梅洗净去核,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西梅汁备用;
S11、取新鲜橙洗净切块,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的橙汁备用;
S12、将西瓜去皮,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西瓜汁备用;
S13、将薄荷叶洗净加入冰糖,加入其5倍的纯净水加热至80℃提取5分钟,过100目筛滤布,并静置沉淀,取上层澄清汁液制得薄荷汁;
S14、取新鲜牛奶加入菌种置30℃情况下发酵8小时制得酸奶备用;
S15、将步骤S10制得的西梅汁、S11制得的橙汁、S12制得的西瓜汁、S13制得的薄荷汁混合搅拌均匀制得混合液;
S16、将步骤S15制得的混合液和步骤S14制得的酸奶、稳定剂进行均质操作,然后在过饱和蒸汽的条件下进行浸入式超高温瞬时杀菌,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装西梅汁饮料。
其制备方法步骤 S14所述的菌种为双歧杆菌或乳酸链球菌。
其制备方法步骤S16所述的均质操作为压力10MPa,温度为50℃。
其制备方法步骤S16所述的浸入式超高温瞬时杀菌的温度为135 ℃ ;所述的浸入式超高温瞬时杀菌的时间为4秒。
实施例2
一种西梅汁饮料,按重量份计,由以下原料制成:西梅20份、橙20份、西瓜15份、薄荷叶8份、新鲜牛奶35份、冰糖8份、稳定剂0.6份。
一种西梅汁饮料,其制备方法包括以下步骤:
S10、取新鲜西梅洗净去核,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西梅汁备用;
S11、取新鲜橙洗净切块,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的橙汁备用;
S12、将西瓜去皮,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西瓜汁备用;
S13、将薄荷叶洗净加入冰糖,加入其8倍的纯净水加热至85℃提取8分钟,过100目筛滤布,并静置沉淀,取上层澄清汁液制得薄荷汁;
S14、取新鲜牛奶加入菌种置35℃情况下发酵9小时制得酸奶备用;
S15、将步骤S10制得的西梅汁、S11制得的橙汁、S12制得的西瓜汁、S13制得的薄荷汁混合搅拌均匀制得混合液;
S16、将步骤S15制得的混合液和步骤S14制得的酸奶、稳定剂进行均质操作,然后在过饱和蒸汽的条件下进行浸入式超高温瞬时杀菌,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装西梅汁饮料。
其制备方法步骤 S14所述的菌种为双歧杆菌或乳酸链球菌。
其制备方法步骤S16所述的均质操作为压力20MPa ,温度为60℃。
其制备方法步骤S16所述的浸入式超高温瞬时杀菌的温度为145℃ ;所述的浸入式超高温瞬时杀菌的时间为5秒。
实施例3
一种西梅汁饮料,按重量份计,由以下原料制成:西梅25份、橙25份、西瓜20份、薄荷叶10份、新鲜牛奶40份、冰糖10份、稳定剂0.8份。
一种西梅汁饮料,其制备方法包括以下步骤:
S10、取新鲜西梅洗净去核,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西梅汁备用;
S11、取新鲜橙洗净切块,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的橙汁备用;
S12、将西瓜去皮,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西瓜汁备用;
S13、将薄荷叶洗净加入冰糖,加入其10倍的纯净水加热至90℃提取10分钟,过100目筛滤布,并静置沉淀,取上层澄清汁液制得薄荷汁;
S14、取新鲜牛奶加入菌种置40℃情况下发酵10小时制得酸奶备用;
S15、将步骤S10制得的西梅汁、S11制得的橙汁、S12制得的西瓜汁、S13制得的薄荷汁混合搅拌均匀制得混合液;
S16、将步骤S15制得的混合液和步骤S14制得的酸奶、稳定剂进行均质操作,然后在过饱和蒸汽的条件下进行浸入式超高温瞬时杀菌,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装西梅汁饮料。
其制备方法步骤 S14所述的菌种为双歧杆菌或乳酸链球菌。
其制备方法步骤S16所述的均质操作为压力20MPa ,温度为 70℃。
其制备方法步骤S16所述的浸入式超高温瞬时杀菌的温度为152℃ ;所述的浸入式超高温瞬时杀菌的时间为6秒。
Claims (8)
1.一种西梅汁饮料,其特征在于,按重量份计,由以下原料制成:西梅15~25份、橙15~25份、西瓜10~20份、薄荷叶5~10份、新鲜牛奶30~40份、冰糖5~10份、稳定剂0.5~0.8份。
2.根据权利要求1所述一种西梅汁饮料,其特征在于,按重量份计,由以下原料制成:西梅15份、橙15份、西瓜10份、薄荷叶5份、新鲜牛奶30份、冰糖5份、稳定剂0.5份。
3.根据权利要求1所述一种西梅汁饮料,其特征在于,按重量份计,由以下原料制成:西梅20份、橙20份、西瓜15份、薄荷叶8份、新鲜牛奶35份、冰糖8份、稳定剂0.6份。
4.根据权利要求1所述一种西梅汁饮料,其特征在于,按重量份计,由以下原料制成:西梅25份、橙25份、西瓜20份、薄荷叶10份、新鲜牛奶40份、冰糖10份、稳定剂0.8份。
5.根据权利要求1~4之一所述的一种西梅汁饮料,其特征在于,其制备方法包括以下步骤:
S10、取新鲜西梅洗净去核,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西梅汁备用;
S11、取新鲜橙洗净切块,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的橙汁备用;
S12、将西瓜去皮,送入打浆机破碎打浆,过100 目筛滤布,并静置沉淀,取上层澄清的西瓜汁备用;
S13、将薄荷叶洗净加入冰糖,加入其5~10倍的纯净水加热至80~90℃提取5~10分钟,过100目筛滤布,并静置沉淀,取上层澄清汁液制得薄荷汁;
S14、取新鲜牛奶加入菌种置30~40℃情况下发酵8~10小时制得酸奶备用;
S15、将步骤S10制得的西梅汁、S11制得的橙汁、S12制得的西瓜汁、S13制得的薄荷汁混合搅拌均匀制得混合液;
S16、将步骤S15制得的混合液和步骤S14制得的酸奶、稳定剂进行均质操作,然后在过饱和蒸汽的条件下进行浸入式超高温瞬时杀菌,装入经灭菌处理的400mL/ 瓶的PET 食品塑料瓶,封口机封口即制得瓶装西梅汁饮料。
6.根据权利要求5所述一种西梅汁饮料,其特征在于:其制备方法步骤 S14所述的菌种为双歧杆菌或乳酸链球菌。
7. 根据权利要求5所述一种西梅汁饮料,其特征在于:其制备方法步骤S16所述的均质操作为压力3 ~ 20MPa ,温度为50 ~ 70℃。
8.根据权利要求5所述一种西梅汁饮料,其特征在于:其制备方法步骤S16所述的浸入式超高温瞬时杀菌的温度为135 ~ 152℃ ;所述的浸入式超高温瞬时杀菌的时间为4~6秒。
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