CN106923107A - 一种猕猴桃果汁奶酪饮料及其制备方法 - Google Patents
一种猕猴桃果汁奶酪饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃20~30份、菠萝5~10份、苹果10~20份、胡萝卜5‑10份、蜂蜜5~10份、奶酪5~8份、薄荷叶3~5份、稳定剂0.5~1份。本发明还公开了该种猕猴桃果汁奶酪饮料的制备方法。本发明提供的猕猴桃果汁奶酪饮料,原料配伍科学合理,营养丰富,猕猴桃中富含维生素C,其中的营养物质可明显提高肌体活性,促进新陈代谢,协调肌体机能,阻断致癌物质,增强体质,延缓衰老,适合男女老少长期饮用,具有广阔的市场前景。
Description
技术领域
本发明涉及一种饮料加工技术领域,具体涉及一种猕猴桃果汁奶酪饮料及其制备方法。
背景技术
饮料在人们生活中是不可或缺的,无论是大汗淋漓的运动后,还是在丰盛美味的大餐后,无论是在舒适的休闲时光,或是在忙碌到无暇就餐的公务时间,无论你是老人还是小孩,是青年还是中年,这时能喝上一瓶美味的饮料,绝对是人生的一大享受之一。目前,市场上的各种果汁饮料、碳酸饮料品种众多,但是由于大部分的饮料含有较高的糖分,长期饮用,容易损伤牙齿,并能诱发糖尿病,引起肥胖。
猕猴桃,也称奇异果,狐狸桃、藤梨、羊桃、阳桃,毛木果、麻藤果、杨汤梨等,果形一般为椭圆状,早期外观呈绿褐色,成熟后呈红褐色,表皮覆盖浓密绒毛,不可食用,其内是呈亮绿色的果肉和一排黑色或者红色的种子。因猕猴喜食,故名猕猴桃;亦有说法是因为果皮覆毛,貌似猕猴而得名,是一种品质鲜嫩,营养丰富,风味鲜美的水果。
降低胆固醇食用其外皮为最佳地选择。猕猴桃中所含纤维,五分之一是果胶,特别是皮和果肉接触部分。果胶可降低血中胆固醇浓度,预防心血管疾病。2.促消化它含有的膳食纤维不仅能够降低胆固醇,而且可以帮助消化,防止便秘,清除体内有害代谢物。3.降血脂抑制胆固醇在动脉内壁的沉积,从而防治动脉硬化,可改善心肌功能,防治心脏病等。4.防癌抑肿瘤常吃烧烤食物能使癌症的发病率升高,因为烧烤食物下肚后会在体内进行硝化反应,产生出致癌物。而猕猴桃中富含的维生素C作为一种抗氧化剂,能够有效抑制这种硝化反应,防止癌症发生。5.增强体质猕猴桃亦是滋补强壮之品,其中的营养物质可明显提高肌体活性,促进新陈代谢,协调肌体机能,阻断致癌物质,增强体质,延缓衰老。
猕猴桃含有丰富的碳水化合物,维生素和微量元素。尤其是维生素C、维生素A叶酸的含量较高。维生素C的含量是苹果的十倍左右。被誉为“维生素C之王”。2.猕猴桃外皮含有丰富果胶。3.猕猴桃属低脂低热量水果,还有丰富的叶酸、膳食纤维、低钠高钾等。4.猕猴桃中含有多种氨基酸,像麸氨酸及精氨酸这两种氨基酸可作为脑部神经传导物质、可促进生长激素分泌。5.果肉中黑色颗粒部分,有丰富的维生素E。6.世界上消费量最大的前26种水果中,猕猴桃最为丰富全面。猕猴桃果实中的VC、Mg及微量元素含量最高,猕猴桃由于较重香蕉及柑桔含有的钾而位居榜首。
发明内容
本发明的目的在于提供一种猕猴桃果汁奶酪饮料及其制备方法。
本发明采用的技术方案是:
一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃20~30份、菠萝5~10份、苹果10~20份、胡萝卜5-10份、蜂蜜5~10份、奶酪5~8份、薄荷叶3~5份、稳定剂0.5~1份。
优选地,一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃20份、菠萝5份、苹果10份、胡萝卜5份、蜂蜜5份、奶酪5份、薄荷叶3份、稳定剂0.5份。
优选地,一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃25份、菠萝8份、苹果15份、胡萝卜8份、蜂蜜7份、奶酪6份、薄荷叶4份、稳定剂0.7份。
优选地,一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃30份、菠萝10份、苹果20份、胡萝卜10份、蜂蜜10份、奶酪8份、薄荷叶5份、稳定剂1份。
一种猕猴桃果汁奶酪饮料,其制备方法包括以下步骤:
S10、选择新鲜、无病虫害且果实完好的成熟猕猴桃洗净,将表皮削掉切块,送入打浆机破碎打浆,过150 目晒网,并静置沉淀,取上层澄清的猕猴桃汁备用;
S11、选择新鲜、无病虫害的菠萝去皮,清洗干净然后切块,用盐水浸泡30~40分钟,捞起沥干水分送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的菠萝汁备用;
S12、选择新鲜苹果,洗净表皮、切开去除果核和芯,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的苹果汁备用;
S13、选择新鲜胡萝卜,洗净将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的胡萝卜汁备用;
S14、选择新鲜薄荷叶清洗干净,然后加入其10~20倍的清水加热至90~95℃浸泡5-10分钟,过150 目筛网,并静置沉淀,取上层澄清的薄荷汁备用;
S15、将步骤S10制得的猕猴桃汁、S11制得的菠萝汁、S12制得的苹果汁、S13制得的胡萝卜汁、和 S14制得的薄荷汁混合在一起制得混合汁备用;
S16、将步骤S15制得的混合汁采用离心机过滤,制得混合上清液备用;
S17、将步骤S16制得的混合上清液加入加入蜂蜜、奶酪、稳定剂进行均质操作,然后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猕猴桃果汁奶酪饮料。
其制备方法步骤S17所述的均质操作为压力3 ~ 20MPa ,温度为50 ~ 70℃。
其制备方法步骤S17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。
本发明提供的猕猴桃果汁奶酪饮料,原料配伍科学合理,营养丰富,猕猴桃中富含维生素C ,其中的营养物质可明显提高肌体活性,促进新陈代谢,协调肌体机能,阻断致癌物质,增强体质,延缓衰老,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
下面结合实施案例对本发明作进一步阐述。
实施例1
一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃20份、菠萝5份、苹果10份、胡萝卜5份、蜂蜜5份、奶酪5份、薄荷叶3份、稳定剂0.5份。
其制备方法包括以下步骤:
S10、选择新鲜、无病虫害且果实完好的成熟猕猴桃洗净,将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的猕猴桃汁备用;
S11、选择新鲜、无病虫害的菠萝去皮,清洗干净然后切块,用盐水浸泡30分钟,捞起沥干水分送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的菠萝汁备用;
S12、选择新鲜苹果,洗净表皮、切开去除果核和芯,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的苹果汁备用;
S13、选择新鲜胡萝卜,洗净将表皮削掉切块,送入打浆机破碎打浆,过150 目筛晒网,并静置沉淀,取上层澄清的胡萝卜汁备用;
S14、选择新鲜薄荷叶清洗干净,然后加入其10倍的清水加热至90℃浸泡5分钟,过150目晒网,并静置沉淀,取上层澄清的薄荷汁备用;
S15、将步骤S10制得的猕猴桃汁、S11制得的菠萝汁、S12制得的苹果汁、S13制得的胡萝卜汁、和 S14制得的薄荷汁混合在一起制得混合汁备用;
S16、将步骤S15制得的混合汁采用离心机过滤,制得混合上清液备用;
S17、将步骤S16制得的混合上清液加入加入蜂蜜、奶酪、稳定剂进行均质操作,然后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猕猴桃果汁奶酪饮料。
步骤S17所述的均质操作为压力20MPa,温度为50 ℃。
步骤S17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
一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃25份、菠萝8份、苹果15份、胡萝卜8份、蜂蜜7份、奶酪6份、薄荷叶4份、稳定剂0.7份。
其制备方法包括以下步骤:
S10、选择新鲜、无病虫害且果实完好的成熟猕猴桃洗净,将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的猕猴桃汁备用;
S11、选择新鲜、无病虫害的菠萝去皮,清洗干净然后切块,用盐水浸泡35分钟,捞起沥干水分送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的菠萝汁备用;
S12、选择新鲜苹果,洗净表皮、切开去除果核和芯,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的苹果汁备用;
S13、选择新鲜胡萝卜,洗净将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的胡萝卜汁备用;
S14、选择新鲜薄荷叶清洗干净,然后加入其15倍的清水加热至90℃浸泡8分钟,过150目筛网,并静置沉淀,取上层澄清的薄荷汁备用;
S15、将步骤S10制得的猕猴桃汁、S11制得的菠萝汁、S12制得的苹果汁、S13制得的胡萝卜汁、和 S14制得的薄荷汁混合在一起制得混合汁备用;
S16、将步骤S15制得的混合汁采用离心机过滤,制得混合上清液备用;
S17、将步骤S16制得的混合上清液加入加入蜂蜜、奶酪、稳定剂进行均质操作,然后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猕猴桃果汁奶酪饮料。
步骤S17所述的均质操作为压力15MPa ,温度为60℃。
步骤S17所述的浸入式超高温瞬时杀菌的时间为5秒。
实施例3
一种猕猴桃果汁奶酪饮料,按重量份计,由以下原料制成:猕猴桃30份、菠萝10份、苹果20份、胡萝卜10份、蜂蜜10份、奶酪8份、薄荷叶5份、稳定剂1份。
一种猕猴桃果汁奶酪饮料,其制备方法包括以下步骤:
S10、选择新鲜、无病虫害且果实完好的成熟猕猴桃洗净,将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的猕猴桃汁备用;
S11、选择新鲜、无病虫害的菠萝去皮,清洗干净然后切块,用盐水浸泡40分钟,捞起沥干水分送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的菠萝汁备用;
S12、选择新鲜苹果,洗净表皮、切开去除果核和芯,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的苹果汁备用;
S13、选择新鲜胡萝卜,洗净将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的胡萝卜汁备用;
S14、选择新鲜薄荷叶清洗干净,然后加入其20倍的清水加热至95℃浸泡10分钟,过150目筛网,并静置沉淀,取上层澄清的薄荷汁备用;
S15、将步骤S10制得的猕猴桃汁、S11制得的菠萝汁、S12制得的苹果汁、S13制得的胡萝卜汁、和 S14制得的薄荷汁混合在一起制得混合汁备用;
S16、将步骤S15制得的混合汁采用离心机过滤,制得混合上清液备用;
S17、将步骤S16制得的混合上清液加入加入蜂蜜、奶酪、稳定剂进行均质操作,然后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猕猴桃果汁奶酪饮料。
步骤S17所述的均质操作为压20MPa ,温度为 70℃。
步骤S17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 (7)
1.一种猕猴桃果汁奶酪饮料,其特征在于,按重量份计,由以下原料制成:猕猴桃20~30份、菠萝5~10份、苹果10~20份、胡萝卜5-10份、蜂蜜5~10份、奶酪5~8份、薄荷叶3~5份、稳定剂0.5~1份。
2.根据权利要求1所述一种猕猴桃果汁奶酪饮料,其特征在于,按重量份计,由以下原料制成:猕猴桃20份、菠萝5份、苹果10份、胡萝卜5份、蜂蜜5份、奶酪5份、薄荷叶3份、稳定剂0.5份。
3.根据权利要求1所述一种猕猴桃果汁奶酪饮料,其特征在于,按重量份计,由以下原料制成:猕猴桃25份、菠萝8份、苹果15份、胡萝卜8份、蜂蜜7份、奶酪6份、薄荷叶4份、稳定剂0.7份。
4.根据权利要求1所述一种猕猴桃果汁奶酪饮料,其特征在于,按重量份计,由以下原料制成:猕猴桃30份、菠萝10份、苹果20份、胡萝卜10份、蜂蜜10份、奶酪8份、薄荷叶5份、稳定剂1份。
5.根据权利要求1-4之一所述的一种猕猴桃果汁奶酪饮料,其特征在于,其制备方法包括以下步骤:
S10、选择新鲜、无病虫害且果实完好的成熟猕猴桃洗净,将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的猕猴桃汁备用;
S11、选择新鲜、无病虫害的菠萝去皮,清洗干净然后切块,用盐水浸泡30~40分钟,捞起沥干水分送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的菠萝汁备用;
S12、选择新鲜苹果,洗净表皮、切开去除果核和芯,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的苹果汁备用;
S13、选择新鲜胡萝卜,洗净将表皮削掉切块,送入打浆机破碎打浆,过150 目筛网,并静置沉淀,取上层澄清的胡萝卜汁备用;
S14、选择新鲜薄荷叶清洗干净,然后加入其10~20倍的清水加热至90~95℃浸泡5-10分钟,过150 目筛网,并静置沉淀,取上层澄清的薄荷汁备用;
S15、将步骤S10制得的猕猴桃汁、S11制得的菠萝汁、S12制得的苹果汁、S13制得的胡萝卜汁、和 S14制得的薄荷汁混合在一起制得混合汁备用;
S16、将步骤S15制得的混合汁采用离心机过滤,制得混合上清液备用;
S17、将步骤S16制得的混合上清液加入加入蜂蜜、奶酪、稳定剂进行均质操作,然后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猕猕猴桃果汁奶酪饮料。
6.根据权利要求5所述一种猕猴桃果汁奶酪饮料,其特征在于:其制备方法步骤S17所述的均质操作为压力3 ~ 20MPa ,温度为50 ~ 70℃。
7.根据权利要求5所述一种猕猴桃果汁奶酪饮料,其特征在于:其制备方法步骤S17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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