CN107048101A - 一种火龙果奶酪饮料及其制备方法 - Google Patents
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
本发明提供了一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果15~25份、青瓜15~25份、西瓜10~20份、芹菜5~10份、奶酪5~15份、冰糖5~10份、食用盐1~3份、稳定剂0.5~0.8份。本发明还公开了该种火龙果奶酪饮料的制备方法。本发明提供的火龙果奶酪饮料,将火龙果与青瓜、西瓜、芹菜、奶酪、冰糖配合使用,具有清热解暑、减肥、排毒、平肝降压、提高人体免疫、美白皮肤防黑斑功能。
Description
技术领域
本发明涉及饮品生产领域,具体涉及一种火龙果奶酪饮料及其制备方法。
背景技术
火龙果亦称红龙果,为仙人掌科(cactaceae) 量天尺属植物量天(Hylocereusundatus ) 的果用栽培品种,原产于巴西、墨西哥等热带中美洲地区。火龙果的果实椭圆形,径10 ~ 12cm,果皮颜色为紫红色,艳丽迷人,而果肉颜色有白、黄、红等几个不同品种。火龙果的营养十分丰富,是一种低热量、高纤维的水果。每100g 火龙果鲜果含有VC 9.9 ~ 10.8mg,蛋白质0.15 ~ 0.30g,脂肪0.21 ~ 0.61g、纤维0.7 ~ 0.9mg、胡萝卜素0.005 ~ 0.012mg、Ca 6.3 ~ 8.8mg、P 20.2 ~ 26.1mg、Fe0.55 ~ 0.65mg、VB10.028 ~0.430mg,而含热量仅为56.65 卡。由于火龙果具有上述成分,因此,火龙果具有一定的食疗和药用作用,能降血压、降血脂、润肺、解毒、养颜、明目,并对便秘和糖尿病有辅助治疗的作用,此外,火龙果还具有减肥养颜功效。
发明内容
本发明的目的在于提供一种火龙果奶酪饮料及其制备方法。
本发明采取的技术方案是:
一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果15~25份、青瓜15~25份、西瓜10~20份、芹菜5~10份、奶酪5~15份、冰糖5~10份、食用盐1~3份、稳定剂0.5~0.8份。
优选地,一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果15份、青瓜15份、西瓜10份、芹菜5份、奶酪1份、冰糖5份、食用盐1份、稳定剂0.5份。
优选地,一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果20份、青瓜20份、西瓜15份、芹菜8份、奶酪10份、冰糖8份、食用盐2份、稳定剂0.6份。
优选地,一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果25份、青瓜25份、西瓜20份、芹菜10份、奶酪15份、冰糖10份、食用盐3份、稳定剂0.8份。
一种火龙果奶酪饮料,其制备方法包括以下步骤:
S10、火龙果清洗干净,切掉皮上的棱角,削掉外皮薄薄的一层,然后榨汁过100筛网,制得火龙果汁备用;
S11、青瓜洗净,切块、然后榨汁过100筛网,制得青瓜汁备用;
S12、西瓜清洗干净,削掉表皮切块、然后榨汁过100筛网,制得西瓜汁备用;
S13、芹菜清洗干净,切段,然后榨汁过100筛网,制得芹菜汁备用;
S14、将火龙果汁、青瓜汁、西瓜汁、芹菜汁加入冰糖搅拌均匀,然后进行离心过滤制得离心上清液;
S15、将离心上清液加入奶酪、食用盐、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火龙果奶酪饮料。
其制备方法步骤S15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。
本发明中各原料的作用:
火龙果 :火龙果是一种低能量的水果,富含水溶性膳食纤维,具有减肥、降低胆固醇、预防便秘、大肠癌等功效,还有丰富的纤维,能够预防便秘。火龙果中含有一般蔬果中较少有的植物性白蛋白,这种白蛋白会与人体内的重金属离子结合而起到解毒的作用。它富含抗氧化剂维生素C,能美白皮肤防黑斑。除此之外,火龙果中铁的含量也非常丰富。
青瓜:青瓜 含有丰富的营养,包括维生素C、胡萝卜素和钾,还含有能够抑制癌细胞繁殖的成分。黄瓜中含有的葫芦素C具有提高人体免疫功能的作用,达到抗肿瘤目的。黄瓜中含有丰富的维生素E,可起到延年益寿,抗衰老的作用;黄瓜中的黄瓜酶,有很强的生物活性,能有效地促进机体的新陈代谢。用黄瓜捣汁涂擦皮肤,有润肤,舒展皱纹功效。
西瓜:清热解暑,除烦止渴,所含的糖和盐能利尿并消除肾脏炎症,蛋白酶能把不溶性蛋白质转化为可溶的蛋白质,增加肾炎病人的营养,含有能使血压降低的物质,能起到降血压的作用,减少胆色素的含量,并可使大便通畅,对治疗黄疸有一定作用,新鲜的西瓜汁和鲜嫩的瓜皮增加皮肤弹性,减少皱纹,增添光泽。
芹菜:平肝降压,养血补虚,芹菜含铁量较高,能补充妇女经血的损失,食之能避免皮肤苍白、干燥、面色无华,而且可使目光有神,头发黑亮。芹菜有助于清热解毒,去病强身,芹菜含有利尿有效成分,消除体内水钠潴留,利尿消肿。芹菜是高纤维食物,它经肠内消化作用产生一种木质素或肠内脂的物质,这类物质是一种抗氧化剂,高浓度时可抑制肠内细菌产生的致癌物质。从芹菜子中分离出的一种碱性成分,对动物有镇静作用,对人体能起安定作用;芹菜甘或芹菜素口服能对抗可卡因引起小鼠兴奋,有利于安定情绪,消除烦躁。
奶酪:奶酪含有丰富的钙且容易被吸收;奶酪能增进人体低抗疾病的能力,促进代谢,增强活力,保护眼睛健康并保持肌肤健美;奶酪的乳酸菌及其代谢产物对人体有一定的保健作用,有利于维持人体肠道内正常菌群的稳定和平衡,防治便秘和腹泻;奶酪中的脂肪和热能都比较多,但是其胆固醇含量却比较低,对心血管健康也有有利的一面;英国牙科医生认为,人们在吃饭时吃一些奶酪,有助于防止龋齿,吃含有奶酪的食物能大大增加牙齿表层的含钙量,从而起以抑制龋齿发生的作用。 需要或适合人群: 一般人群均可食用对于孕妇、中老年人及成长发育旺盛的青少年儿童来说,奶酪是最好的补钙食品之一。
冰糖:中医认为冰糖具有润肺、止咳、清痰、和去火的作用。
本发明提供的火龙果奶酪饮料,将火龙果与青瓜、西瓜、芹菜、奶酪、冰糖配合使用,具有清热解暑、减肥、排毒、平肝降压、提高人体免疫、美白皮肤防黑斑功能。
具体实施方式
下面对本发明的较佳实施例进行详细阐述。
实施例1
一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果15份、青瓜15份、西瓜10份、芹菜5份、奶酪1份、冰糖5份、食用盐1份、稳定剂0.5份。
其制备方法包括以下步骤:
S10、火龙果清洗干净,切掉皮上的棱角,削掉外皮薄薄的一层,然后榨汁过100筛网,制得火龙果汁备用;
S11、青瓜洗净,切块、然后榨汁过100筛网,制得青瓜汁备用;
S12、西瓜清洗干净,削掉表皮切块、然后榨汁过100筛网,制得西瓜汁备用;
S13、芹菜清洗干净,切段,然后榨汁过100筛网,制得芹菜汁备用;
S14、将火龙果汁、青瓜汁、西瓜汁、芹菜汁加入冰糖搅拌均匀,然后进行离心过滤制得离心上清液;
S15、将离心上清液加入奶酪、食用盐、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火龙果奶酪饮料。
其制备方法步骤S15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
一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果20份、青瓜20份、西瓜15份、芹菜8份、奶酪10份、冰糖8份、食用盐2份、稳定剂0.6份。
其制备方法包括以下步骤:
S10、火龙果清洗干净,切掉皮上的棱角,削掉外皮薄薄的一层,然后榨汁过100筛网,制得火龙果汁备用;
S11、青瓜洗净,切块、然后榨汁过100筛网,制得青瓜汁备用;
S12、西瓜清洗干净,削掉表皮切块、然后榨汁过100筛网,制得西瓜汁备用;
S13、芹菜清洗干净,切段,然后榨汁过100筛网,制得芹菜汁备用;
S14、将火龙果汁、青瓜汁、西瓜汁、芹菜汁加入冰糖搅拌均匀,然后进行离心过滤制得离心上清液;
S15、将离心上清液加入奶酪、食用盐、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火龙果奶酪饮料。
其制备方法步骤S15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
一种火龙果奶酪饮料,按重量份计,由以下原料制成:火龙果25份、青瓜25份、西瓜20份、芹菜10份、奶酪15份、冰糖10份、食用盐3份、稳定剂0.8份。
其制备方法包括以下步骤:
S10、火龙果清洗干净,切掉皮上的棱角,削掉外皮薄薄的一层,然后榨汁过100筛网,制得火龙果汁备用;
S11、青瓜洗净,切块、然后榨汁过100筛网,制得青瓜汁备用;
S12、西瓜清洗干净,削掉表皮切块、然后榨汁过100筛网,制得西瓜汁备用;
S13、芹菜清洗干净,切段,然后榨汁过100筛网,制得芹菜汁备用;
S14、将火龙果汁、青瓜汁、西瓜汁、芹菜汁加入冰糖搅拌均匀,然后进行离心过滤制得离心上清液;
S15、将离心上清液加入奶酪、食用盐、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火龙果奶酪饮料。
其制备方法步骤S15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 (6)
1.一种火龙果奶酪饮料,其特征在于,按重量份计,由以下原料制成:火龙果15~25份、青瓜15~25份、西瓜10~20份、芹菜5~10份、奶酪5~15份、冰糖5~10份、食用盐1~3份、稳定剂0.5~0.8份。
2.根据权利要求1所述一种火龙果奶酪饮料,其特征在于,按重量份计,由以下原料制成:火龙果15份、青瓜15份、西瓜10份、芹菜5份、奶酪1份、冰糖5份、食用盐1份、稳定剂0.5份。
3.根据权利要求1所述一种火龙果奶酪饮料,其特征在于,按重量份计,由以下原料制成:火龙果20份、青瓜20份、西瓜15份、芹菜8份、奶酪10份、冰糖8份、食用盐2份、稳定剂0.6份。
4.根据权利要求1所述一种火龙果奶酪饮料,其特征在于,按重量份计,由以下原料制成:火龙果25份、青瓜25份、西瓜20份、芹菜10份、奶酪15份、冰糖10份、食用盐3份、稳定剂0.8份。
5.根据权利要求1~4之一所述的一种火龙果奶酪饮料,其特征在于,其制备方法包括以下步骤:
S10、火龙果清洗干净,切掉皮上的棱角,削掉外皮薄薄的一层,然后榨汁过100筛网,制得火龙果汁备用;
S11、青瓜洗净,切块、然后榨汁过100筛网,制得青瓜汁备用;
S12、西瓜清洗干净,削掉表皮切块、然后榨汁过100筛网,制得西瓜汁备用;
S13、芹菜清洗干净,切段,然后榨汁过100筛网,制得芹菜汁备用;
S14、将火龙果汁、青瓜汁、西瓜汁、芹菜汁加入冰糖搅拌均匀,然后进行离心过滤制得离心上清液;
S15、将离心上清液加入奶酪、食用盐、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火龙果奶酪饮料。
6. 根据权利要求5所述一种火龙果奶酪饮料,其特征在于,其制备方法步骤S15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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