CN107198067A - 一种洋葱、柠檬果蔬饮料及其制备方法 - Google Patents
一种洋葱、柠檬果蔬饮料及其制备方法 Download PDFInfo
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- CN107198067A CN107198067A CN201710571348.XA CN201710571348A CN107198067A CN 107198067 A CN107198067 A CN 107198067A CN 201710571348 A CN201710571348 A CN 201710571348A CN 107198067 A CN107198067 A CN 107198067A
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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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
本发明公开了一种洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:洋葱200‑300份,柠檬120‑160份,苹果酸5‑8份,蜂蜜30‑40份,天然香料1‑3份,水500‑600份。本发明提供了一种洋葱、柠檬果蔬饮料及其制备方法,饮用本果蔬饮料,不仅具有预防癌症、防止老化、降低血糖、预防感冒、帮助消化、帮助清血、改善便秘、预防骨质疏松、美白养颜、杀菌消毒以及降血压的作用,而且富含维生素C以及其他营养成分,口感酸甜,克服了辛辣刺眼的现象。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种洋葱、柠檬果蔬饮料及其制备方法。
背景技术
洋葱别名球葱、圆葱、玉葱、葱头、荷兰葱、皮牙子等,属二年生草本植物。洋葱的防癌功效来自于它富含的硒元素和槲皮素。硒是一种抗氧化剂,能刺激人体免疫反应,从而抑制癌细胞的分裂和生长,同时还可降低致癌物的毒性。而槲皮素则能抑制致癌细胞活性,阻止癌细胞生长。一份调查显示,常吃洋葱比不吃的人患胃癌的几率少25%,因胃癌致死者少30%。蛋白质糖化会造成身体机能减退,产生和老化有关的AGE物质,洋葱可控制血糖,间接预防AGE生成,防止老化。而斛皮黄酮,是强力的抗氧化物质,能够抑制自由基所造成的老化。洋葱可当成抗糖尿病药喔!因为根据降低血糖临床试验,的确具有80%的效果,同时不会引起低血糖状态,是安全又有效的抗糖尿食。洋葱味辣,性微温。具有发散风寒的作用。生吃洋葱可预防感冒。洋葱中白皮洋葱适合生吃。洋葱味道刺激性较强,能刺激胃肠消化腺的分泌。从而增加食欲,帮助消化。纤溶状态(溶解纤维使血循顺畅)的高低和高血压、高血脂、动脉硬化…都有关。根据实验,每周摄取足够洋葱的人纤溶活性最高,而不吃或少吃的纤溶活性低,可见洋葱能提高纤溶活性,达到清血作用。洋葱的硫磺成份在大肠与蛋白质,或肠内的细菌结合,形成硫化氢,能促进肠蠕动。丰富的可溶性食物纤维能刺激肠,使运动更旺盛,而寡糖也能抑制肠内坏菌增殖,有效改善女生常见的便秘症状。洋葱所含的斛皮黄酮有类似雌激素的作用,可和女性荷尔蒙或骨质疏松药物相匹敌,有研究报告,每天吃200-300g洋葱,可有效预防骨质疏松。谷胱甘月太能抑制黑色素生成,对湿疹、皮肤炎、荨麻疹或肝斑有改善作用。而斛皮黄酮可抗UV,具有美白效果。洋葱具有较强的杀菌功能,可杀灭金黄色葡萄球菌、白喉杆菌。洋葱有很好的降血压降血糖的作用。还能够预防血栓形成。高血压高血脂高血糖的人吃洋葱对身体非常有好处。
在日常生活中,我们食用洋葱一般是高温加热,进行烹饪,炒成菜进行食用。但是高温会破坏洋葱内很多营养成分,造成营养价值大大降低。而如果通过生吃来摄取的话,很多人忍受不了洋葱辛辣,而且会刺激人的眼睛,使人流泪,这是因为洋葱含有丰富的胺基酸亚砜,而其组织里含有蒜胺酸酶一旦破坏组织,蒜胺酸酶就会被释放出来蒜胺酸酶会将胺基酸亚砜变成次磺酸次磺酸就会刺激眼睛。
发明内容
有鉴于此,本发明提供了一种洋葱、柠檬果蔬饮料及其制备方法,饮用本果蔬饮料,不仅具有预防癌症、防止老化、降低血糖、预防感冒、帮助消化、帮助清血、改善便秘、预防骨质疏松、美白养颜、杀菌消毒以及降血压的作用,而且富含维生素C以及其他营养成分,口感酸甜,克服了辛辣刺眼的现象。
一种洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:
所述洋葱以及柠檬为新鲜去皮,去核果肉。
优选地,按质量份数其原料组份为:
优选地,按质量份数其原料组份为:
优选地,所述蜂蜜为向日葵蜂蜜。
优选地,所述天然香料为薄荷型香料、豆香型香料以及奶香型香料中的至少一种。
优选地,所述天然香料为薄荷型香料。
一种洋葱、柠檬果蔬饮料的制备方法,方法包括:
S1.准确称取组份量的洋葱、柠檬、苹果酸、蜂蜜、天然香料以及水;
S2.将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
S3.将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
S4.将洋葱置于酸液中,浸泡1-2h;
S5.将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
S6.将洋葱汁倒入酸液中,加入剩余量的水,蜂蜜以及天然香精,搅拌5-10min至均匀,形成均一稳定的体系的粗饮料;
S7.将粗饮料进行300-400目的滤布,压力为5-6千克/平方厘米下过滤,得到精滤液,
S8.将滤液在零下3到零下1摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为3-5min,得到精果蔬饮料;
S9.将精果蔬饮料封装包盒。
本发明提供的一种洋葱、柠檬果蔬饮料及其制备方法,饮用本果蔬饮料,不仅具有预防癌症、防止老化、降低血糖、预防感冒、帮助消化、帮助清血、改善便秘、预防骨质疏松、美白养颜、杀菌消毒以及降血压的作用,而且富含维生素C以及其他营养成分,口感酸甜,克服了洋葱辛辣味道以及刺眼的现象。同时,本方法步骤简单,工序少,极易推广。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
应当理解,当在本说明书和所附权利要求书中使用时,术语“包括”和“包含”指示所描述特征、整体、步骤、操作、元素和/或组件的存在,但并不排除一个或多个其它特征、整体、步骤、操作、元素、组件和/或其集合的存在或添加。
还应当进一步理解,在本发明说明书和所附权利要求书中使用的术语“和/或”是指相关联列出的项中的一个或多个的任何组合以及所有可能组合,并且包括这些组合。
洋葱以肥大的肉质鳞茎为食用器官,营养丰富,据测定,每100克鲜洋葱头含水份88克左右,蛋白质1~1.8克,脂肪0.3~0.5克,碳水化合物5-8克,粗纤维0.5克,热量130千焦,钙12毫克,磷46毫克,铁0.6毫克,维生素C14毫克,尼克酸0.5毫克,核黄素0.05毫克,硫胺素0.08毫克,胡萝卜素1.2毫克。还含有咖啡酸、芥子酸、桂皮酸、柠檬酸盐、多糖和多种氨基酸,挥发油中富含蒜素、硫醇、三硫化物等。花蕾、花粉、花药等均含胡萝卜素。
我们不加热食用时,由于洋葱中的营养成分,其中也包括胺基酸亚砜,分片食用时,洋葱中组织里含有蒜胺酸酶一旦破坏组织,蒜胺酸酶就会被释放出来蒜胺酸酶会将胺基酸亚砜变成次磺酸次磺酸,这样就造成我们常见的洋葱非常的辛辣以及刺眼使得流泪。而当我们加热时,由于受到高温加热,蒜胺酸酶就会变性,而且是非逆转的变性,所以我们餐桌上的洋葱是没有辛辣以及刺眼的现象发生的。但是,高温的环境下,同样会破坏我们洋葱中的很多营养物质。
为了方便的摄取洋葱中的营养成分,而且更加直接,更加方便,我们将洋葱做成饮料,同时通过柠檬以及苹果酸的酸性环境下,使得蒜胺酸酶永久变性。再食用以及制作过程中,都不会产生辛辣以及刺眼的感觉,同时,本饮料兼具蔬菜以及水果的营养以及口感,还加入蜂蜜,使得果蔬饮料酸甜可口。以下,我们以具体实施例进行说明。
实施例1
洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:
其中,洋葱以及柠檬为新鲜去皮,去核果肉。
其制作方法为:
准确称取组份量的洋葱、柠檬、苹果酸、向日葵蜂蜜、薄荷型香料以及水;
将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
将洋葱置于酸液中,浸泡2h;
将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
将洋葱汁倒入酸液中,加入剩余量的水,向日葵蜂蜜以及薄荷型香料,搅拌10min至均匀,形成均一稳定的体系的粗饮料;
将粗饮料进行400目的滤布,压力为6千克/平方厘米下过滤,得到精滤液,
将滤液在零下3摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为5min,得到精果蔬饮料;
将精果蔬饮料封装包盒。
实施例2
洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:
其中,洋葱以及柠檬为新鲜去皮,去核果肉。
其制作方法为:
准确称取组份量的洋葱、柠檬、苹果酸、向日葵蜂蜜、豆香型香料以及水;
将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
将洋葱置于酸液中,浸泡1h;
将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
将洋葱汁倒入酸液中,加入剩余量的水,向日葵蜂蜜以及豆香型香料,搅拌5min至均匀,形成均一稳定的体系的粗饮料;
将粗饮料进行300目的滤布,压力为5千克/平方厘米下过滤,得到精滤液,
将滤液在零下1摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为3min,得到精果蔬饮料;
将精果蔬饮料封装包盒。
实施例3
洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:
其中,洋葱以及柠檬为新鲜去皮,去核果肉。
其制作方法为:
准确称取组份量的洋葱、柠檬、苹果酸、向日葵蜂蜜、奶香型香料以及水;
将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
将洋葱置于酸液中,浸泡1.2h;
将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
将洋葱汁倒入酸液中,加入剩余量的水,向日葵蜂蜜以及奶香型香料精,搅拌6min至均匀,形成均一稳定的体系的粗饮料;
将粗饮料进行320目的滤布,压力为5千克/平方厘米下过滤,得到精滤液,
将滤液在零下2摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为4min,得到精果蔬饮料;
将精果蔬饮料封装包盒。
实施例4
洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:
其中,洋葱以及柠檬为新鲜去皮,去核果肉。
其制作方法为:
准确称取组份量的洋葱、柠檬、苹果酸、向日葵蜂蜜、薄荷型香料以及水;
将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
将洋葱置于酸液中,浸泡1.8h;
将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
将洋葱汁倒入酸液中,加入剩余量的水,向日葵蜂蜜以及薄荷型香料,搅拌9min至均匀,形成均一稳定的体系的粗饮料;
将粗饮料进行370目的滤布,压力为6千克/平方厘米下过滤,得到精滤液,
将滤液在零下3摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为4min,得到精果蔬饮料;
将精果蔬饮料封装包盒。
实施例5
洋葱、柠檬果蔬饮料,按质量份数其原料组份包括:
其中,洋葱以及柠檬为新鲜去皮,去核果肉。
其制作方法为:
准确称取组份量的洋葱、柠檬、苹果酸、向日葵蜂蜜、奶香型香料以及水;
将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
将洋葱置于酸液中,浸泡1.4h;
将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
将洋葱汁倒入酸液中,加入剩余量的水,向日葵蜂蜜以及奶香型香料,搅拌5min至均匀,形成均一稳定的体系的粗饮料;
将粗饮料进行340目的滤布,压力为5千克/平方厘米下过滤,得到精滤液,
将滤液在零下2摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为3min,得到精果蔬饮料;
将精果蔬饮料封装包盒。
实施例1至5所生产的果蔬饮料,饮用本果蔬饮料,不仅具有预防癌症、防止老化、降低血糖、预防感冒、帮助消化、帮助清血、改善便秘、预防骨质疏松、美白养颜、杀菌消毒以及降血压的作用,而且富含维生素C以及其他营养成分,口感酸甜,克服了辛辣刺眼的现象,通过还可以根据喜好,选择自己喜欢的香精,调味,同时,选择向日葵蜂蜜,能够防治高血压、预防脑溢血,扩张血管,养心的作用。本果蔬饮料的制备方法步骤简单,工序少,极易推广,有较大的市场潜力。
本发明实施例方法中的步骤可以根据实际需要进行顺序调整、合并和删减。
本文进行了详细的介绍,应用了具体个例对本发明的原理及实施方式进行了阐述,以上实施例只是用于帮助理解本发明的方法及其核心思想;同时,对于本领域的一般技术人员,依据本发明的思想,在具体实施方式及应用范围上均会有改变之处,综上所述,本说明书内容不应理解为对本发明的限制。
所属领域的技术人员可以清楚地了解到,为描述的方便和简洁,上述描述的系统和单元的具体工作过程,可以参考前述方法实施例中的对应过程,在此不再赘述。
Claims (7)
1.一种洋葱、柠檬果蔬饮料,其特征在于,按质量份数其原料组份包括:
所述洋葱以及柠檬为新鲜去皮,去核果肉。
2.如权利要求1所述的果蔬饮料,其特征在于,按质量份数其原料组份为:
3.如权利要求1所述的果蔬饮料,其特征在于,按质量份数其原料组份为:
4.如权利要求1-3任一所述的果蔬饮料,其特征在于:所述蜂蜜为向日葵蜂蜜。
5.如权利要求1-3任一所述的果蔬饮料,其特征在于:所述天然香料为薄荷型香料、豆香型香料以及奶香型香料中的至少一种。
6.如权利要求5所述的果蔬饮料,其特征在于:所述天然香料为薄荷型香料。
7.一种如权利要求1-6任一所述的洋葱、柠檬果蔬饮料的制备方法,其特征在于,方法包括:
S1.准确称取组份量的洋葱、柠檬、苹果酸、蜂蜜、天然香料以及水;
S2.将柠檬置于榨汁机中,加入组份量1/10水,进行榨汁,得到粗柠檬汁;
S3.将粗柠檬汁与苹果酸混合,搅拌均匀,得到酸液;
S4.将洋葱置于酸液中,浸泡1-2h;
S5.将洋葱从酸液中取出,放入榨汁机中,加入组份量1/10水,进行榨汁,得到粗洋葱汁;
S6.将洋葱汁倒入酸液中,加入剩余量的水,蜂蜜以及天然香精,搅拌5-10min至均匀,形成均一稳定的体系的粗饮料;
S7.将粗饮料进行300-400目的滤布,压力为5-6千克/平方厘米下过滤,得到精滤液,
S8.将滤液在零下3到零下1摄氏度温度下,压力在1MPa压力下,进行紫外消毒灭菌,时间为3-5min,得到精果蔬饮料;
S9.将精果蔬饮料封装包盒。
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