CN107259235A - 一种低糖保健果蔬饮料及其制备方法 - Google Patents
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Abstract
本发明公开一种低糖保健果蔬饮料及其制备方法,将多种水果蔬菜榨汁,加入天然食品添加剂充分混合后进行真空脱气,将经真空脱气后的果蔬汁进行灌装并密封后再进行超高压杀菌即得所述低糖保健果蔬饮料。本发明的一种低糖保健果蔬饮料突出了果蔬配比多样化,营养成分丰富,含糖量低,有益身体健康。本发明的一种低糖保健果蔬饮料制备方法,工艺易于标准化、适合大规模生产,对提高企业产品竞争力,有效扩大市场份额,推动企业技术创新和技术进步等都具有重大的意义。
Description
技术领域
本发明涉及一种果蔬饮料,特别涉及一种低糖保健果蔬饮料及其制备方法。
背景技术
果蔬汁具有风味独特、营养全面和中药调理等特点,目前我国果蔬汁市场,以果蔬汁为代表的新型饮料越来越受到消费者的欢迎,有较大的市场空间。但现有的果蔬汁存在以下问题:(1)果蔬复合配比不合理,含糖量较高,不益于身体健康。(2)生产工艺复杂,涉及到加热、发酵等处理,影响果蔬汁的色、香、味和稳定性。(3)在储藏过程中由于光照温度等外界因素的影响使其色泽、风味等不佳。
发明内容
针对上述现有技术存在的问题,本发明提供一种低糖保健果蔬饮料及其制备方法,能保持果蔬的风味,营养丰富,且可以避免热处理对其产生的不良影响。
为了解决上述技术问题,本发明采用如下技术方案:一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬3~8份、橙子10~20份、柚子10~25份、枇杷5~10份、菠萝10~20份、草莓2~15份、西瓜10~25份、黄瓜10~20份、西红柿3~15份、水50~100份、食品添加剂1~3份。
作为上述方案的进一步优化,一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬3份、橙子10份、柚子10份、枇杷5份、菠萝10份、草莓2份、西瓜10份、黄瓜10份、西红柿3份、水50份、食品添加剂1份。
作为上述方案的进一步优化,一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬8份、橙子20份、柚子25份、枇杷10份、菠萝20份、草莓15份、西瓜25份、黄瓜20份、西红柿15份、水100份、食品添加剂3份。
作为上述方案的进一步优化,一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬5份、橙子15份、柚子15份、枇杷8份、菠萝15份、草莓7份、西瓜15份、黄瓜15份、西红柿8份、水80份、食品添加剂2份。
作为上述方案的进一步优化,所述食品添加剂,以重量份计,由以下组分组成:木糖醇20~30份、木瓜蛋白酶1~2份、叶绿素铜钠1~2份、乳酸1~3份、山梨酸1~3份。
作为上述方案的进一步优化,所述食品添加剂,以重量份计,由以下组分组成:木糖醇25份、木瓜蛋白酶1.5份、叶绿素铜钠1.5份、乳酸2份、山梨酸2份。
本发明还提供了一种低糖保健果蔬饮料的制备方法,包括如下步骤:
(1)选取成熟的新鲜进行橙子、柚子、枇杷、菠萝、西瓜进行清洗、去皮,选取成熟的新鲜柠檬、草莓、黄瓜、西红柿进行清洗,将清洗、去皮后的果蔬切片获得果蔬片;
(2)将所述果蔬片加水打浆,获得果蔬浊汁;将所述果蔬浊汁用振动过滤筛,过滤,获得果蔬汁;
(3)选取食品添加剂加入果蔬汁,搅拌摇匀,使食品添加剂与果蔬汁充分混合;
(4)将步骤(3)得到的混合物进行真空脱气;
(5)将真空脱气后的混合物进行灌装并密封,再进行超高压杀菌既得所述低糖保健果蔬饮料。
作为上述方案的进一步优化,步骤(2)中,所述水为纯净水。
作为上述方案的进一步优化,步骤(4)中,所述真空脱气的压力为5~10Pa,时间为3~8min。
作为上述方案的进一步优化,步骤(5)中,所述超高压杀菌的压力为300~500Mpa,时间为5~10min。
与已有技术相比,本发明的一种低糖保健果蔬饮料及其制备方法的有益效果体现在:
(1)本发明的一种低糖保健果蔬饮料将柠檬、橙子、柚子、枇杷、菠萝、草莓、西瓜、黄瓜、西红柿等多种果蔬榨汁,加入绿色食品添加剂充分混合后进行真空脱气,将经真空脱气后的果蔬汁进行灌装并密封后再进行超高压杀菌即得所述低糖保健果蔬饮料,果蔬配比多样化,含糖量低,营养成分丰富,色泽、风味稳定,且可以避免热处理对其产生的不良影响。
(2)本发明的一种低糖保健果蔬饮料,采用木糖醇、木瓜蛋白酶、乳酸、山梨酸等天然植物提取物作为食品添加剂,绿色安全,不仅可以增强饮用者食欲和促进体内钙、磷物质的消化吸收,同时还具有保持食品色泽、提高产品质量、抑菌、延长保质期等作用。
(3)本发明的一种低糖保健果蔬饮料制备方法,工艺易于标准化、适合大规模生产。对提高企业产品竞争力,有效扩大市场份额,推动企业技术创新和技术进步等都具有重大的现实意义和社会意义。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面通过实施例,对本发明进行进一步详细说明。但是应该理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限制本发明的范围。
实施例1
一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬3份、橙子10份、柚子10份、枇杷5份、菠萝10份、草莓2份、西瓜10份、黄瓜10份、西红柿3份、水50份、食品添加剂1份。
其中,食品添加剂以重量份计,由以下组分组成:木糖醇20份、木瓜蛋白酶1份、叶绿素铜钠1份、乳酸1份、山梨酸1份。
本优先实施例的一种低糖保健果蔬饮料的制备方法,包括如下步骤:
(1)选取成熟的新鲜进行橙子、柚子、枇杷、菠萝、西瓜进行清洗、去皮,选取成熟的新鲜柠檬、草莓、黄瓜、西红柿进行清洗,将清洗、去皮后的果蔬切片获得果蔬片;
(2)将所述果蔬片加水打浆,获得果蔬浊汁;将所述果蔬浊汁用振动过滤筛,过滤,获得果蔬汁;所述水为纯净水;
(3)选取食品添加剂加入果蔬汁,搅拌摇匀,使食品添加剂与果蔬汁充分混合;
(4)将步骤(3)得到的混合物进行真空脱气;所述真空脱气的压力为5Pa,时间为8min;
(5)将真空脱气后的混合物进行灌装并密封,再进行超高压杀菌既得所述低糖保健果蔬饮料;所述超高压杀菌的压力为300,时间为10min。
实施例2
一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬8份、橙子20份、柚子25份、枇杷10份、菠萝20份、草莓15份、西瓜25份、黄瓜20份、西红柿15份、水100份、食品添加剂3份。
其中,食品添加剂以重量份计,由以下组分组成:木糖醇30份、木瓜蛋白酶2份、叶绿素铜钠2份、乳酸3份、山梨酸3份。
本优先实施例的一种低糖保健果蔬饮料的制备方法,包括如下步骤:
(1)选取成熟的新鲜进行橙子、柚子、枇杷、菠萝、西瓜进行清洗、去皮,选取成熟的新鲜柠檬、草莓、黄瓜、西红柿进行清洗,将清洗、去皮后的果蔬切片获得果蔬片;
(2)将所述果蔬片加水打浆,获得果蔬浊汁;将所述果蔬浊汁用振动过滤筛,过滤,获得果蔬汁;所述水为纯净水;
(3)选取食品添加剂加入果蔬汁,搅拌摇匀,使食品添加剂与果蔬汁充分混合;
(4)将步骤(3)得到的混合物进行真空脱气;所述真空脱气的压力为10Pa,时间为3min;
(5)将真空脱气后的混合物进行灌装并密封,再进行超高压杀菌既得所述低糖保健果蔬饮料;所述超高压杀菌的压力为500Mpa,时间为5min。
实施例3
一种低糖保健果蔬饮料,以重量份计,由以下组分组成:柠檬5份、橙子15份、柚子15份、枇杷8份、菠萝15份、草莓7份、西瓜15份、黄瓜15份、西红柿8份、水80份、食品添加剂2份。
其中,食品添加剂以重量份计,由以下组分组成:木糖醇25份、木瓜蛋白酶1.5份、叶绿素铜钠1.5份、乳酸2份、山梨酸2份。
本优先实施例的一种低糖保健果蔬饮料的制备方法,包括如下步骤:
(1)选取成熟的新鲜进行橙子、柚子、枇杷、菠萝、西瓜进行清洗、去皮,选取成熟的新鲜柠檬、草莓、黄瓜、西红柿进行清洗,将清洗、去皮后的果蔬切片获得果蔬片;
(2)将所述果蔬片加水打浆,获得果蔬浊汁;将所述果蔬浊汁用振动过滤筛,过滤,获得果蔬汁;所述水为纯净水;
(3)选取食品添加剂加入果蔬汁,搅拌摇匀,使食品添加剂与果蔬汁充分混合;
(4)将步骤(3)得到的混合物进行真空脱气;所述真空脱气的压力为7Pa,时间为5min;
(5)将真空脱气后的混合物进行灌装并密封,再进行超高压杀菌既得所述低糖保健果蔬饮料。所述超高压杀菌的压力为400Mpa,时间为7min。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换或改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种低糖保健果蔬饮料,其特征在于,以重量份计,由以下组分组成:柠檬3~8份、橙子10~20份、柚子10~25份、枇杷5~10份、菠萝10~20份、草莓2~15份、西瓜10~25份、黄瓜10~20份、西红柿3~15份、水50~100份、食品添加剂1~3份。
2.一种低糖保健果蔬饮料,其特征在于:以重量份计,由以下组分组成:柠檬3份、橙子10份、柚子10份、枇杷5份、菠萝10份、草莓2份、西瓜10份、黄瓜10份、西红柿3份、水50份、食品添加剂1份。
3.一种低糖保健果蔬饮料,其特征在于,以重量份计,由以下组分组成:柠檬8份、橙子20份、柚子25份、枇杷10份、菠萝20份、草莓15份、西瓜25份、黄瓜20份、西红柿15份、水100份、食品添加剂3份。
4.一种低糖保健果蔬饮料,其特征在于,以重量份计,由以下组分组成:柠檬5份、橙子15份、柚子15份、枇杷8份、菠萝15份、草莓7份、西瓜15份、黄瓜15份、西红柿8份、水80份、食品添加剂2份。
5.根据权利要求1~4任一所述的一种低糖保健果蔬饮料,其特征在于:所述食品添加剂,以重量份计,由以下组分组成:木糖醇20~30份、木瓜蛋白酶1~2份、叶绿素铜钠1~2份、乳酸1~3份、山梨酸1~3份。
6.根据权利要求5所述的一种低糖保健果蔬饮料,其特征在于:所述食品添加剂,以重量份计,由以下组分组成:木糖醇25份、木瓜蛋白酶1.5份、叶绿素铜钠1.5份、乳酸2份、山梨酸2份。
7.如权利要求1~4任一所述的一种低糖保健果蔬饮料的制备方法,其特征在于,包括如下步骤:
(1)选取成熟的新鲜进行橙子、柚子、枇杷、菠萝、西瓜进行清洗、去皮,选取成熟的新鲜柠檬、草莓、黄瓜、西红柿进行清洗,将清洗、去皮后的果蔬切片获得果蔬片;
(2)将所述果蔬片加水打浆,获得果蔬浊汁;将所述果蔬浊汁用振动过滤筛,过滤,获得果蔬汁;
(3)选取食品添加剂加入果蔬汁,搅拌摇匀,使食品添加剂与果蔬汁充分混合;
(4)将步骤(3)得到的混合物进行真空脱气;
(5)将真空脱气后的混合物进行灌装并密封,再进行超高压杀菌既得所述低糖保健果蔬饮料。
8.根据权利要求7所述的一种低糖保健果蔬饮料的制备方法,其特征在于:步骤(2)中,所述水为纯净水。
9.根据权利要求7所述的一种低糖保健果蔬饮料的制备方法,其特征在于:步骤(4)中,所述真空脱气的压力为5~10Pa,时间为3~8min。
10.根据权利要求7所述的一种低糖保健果蔬饮料的制备方法,其特征在于:步骤(5)中,所述超高压杀菌的压力为300~500Mpa,时间为5~10min。
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