CN107259245A - 莲雾保健饮料的加工方法 - Google Patents
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Abstract
本发明提供了一种莲雾保健饮料的加工方法,属于饮料加工技术领域。其特征是,将莲雾打浆、莲雾茎叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤加工而成,采用本发明加工的莲雾保健饮料,既能保留莲雾的营养物质,也富含其茎叶的营养成分,提高了莲雾的利用率,本方法操作简单、易于掌握,饮料营养丰富、酸甜爽口,具有润肺化痰,止咳凉血,宁心安神,消暑解渴、降低血压等保健作用。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种莲雾保健饮料的加工方法。
背景技术
莲雾,又叫洋蒲桃、水石榴等,是桃金娘科赤楠属常绿小乔木的果实。莲雾果实呈钟形,色泽鲜艳夺目,果肉海绵质,略有苹果香气,味道清甜,清凉爽口,品种有乳白色、青绿、粉红、深红色。莲雾味甘,性平,营养成分含蛋白质、膳食纤维、糖类、维生素B、C等,带有特殊的香味,是天然的解热剂。由于含有许多水分,在食疗上有解热、利尿、宁心安神的作用,主治肺燥咳嗽、呃逆不止、痔疮出血、胃腹胀满、肠炎痢疾、糖尿病等症。现有的莲雾除被鲜食外,被加工成果冻、蜜饯、饮料等食品或饮品,但以莲雾为主要原料,加工成的莲雾保健饮料,市场上未见相关产品。
发明内容
本发明提供一种果实与茎叶均作为原料的莲雾保健饮料的加工方法,通过本方法加工的饮料酸甜爽口、营养均衡、不产生分成沉淀,具有润肺化痰,止咳凉血,宁心安神,消暑解渴、降低血压等功效。
本发明解决其技术问题所采取的技术方案是:一种莲雾保健饮料的加工方法,按如下步骤进行:
A、原料处理:取完全成熟的莲雾,取8kg的清水清洗杂质后的莲雾、2kg的蔓越莓,混合均匀进行打浆,经过130目的筛网过滤,制得莲雾浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将莲雾茎叶经清洗后切碎,加茎叶重量5-6倍的水,放入85℃水中煎煮,煮制45min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中;
C、调配:取3kg的莲雾浆、2.3kg的茎叶提取液、1kg的枸杞汁、0.9kg的木糖醇、0.5kg的35-40%F-42型果葡糖浆、0.035kg的柠檬酸、0.015kg的稳定剂、0.008kg的香精,加水至10kg,搅拌均匀,制成混合液,将莲雾浆、提取液调配,使莲雾保健饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为85℃,压力为25 Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度93℃,时间12s,制得莲雾保健饮料;
F、罐装:将杀菌后的莲雾保健饮料冷却至35℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:采用本方法生产的莲雾保健饮料,既能保留莲雾的营养物质,也富含其茎叶的营养成分,提高了莲雾的利用率,本方法操作简单、易于掌握,饮料营养丰富、酸甜爽口,具有润肺化痰,止咳凉血,宁心安神,消暑解渴、降低血压等保健作用。
具体实施方式
实施例1:一种莲雾保健饮料的加工方法,按如下步骤进行:
A、原料处理:取完全成熟的莲雾,取10kg的清水清洗杂质后的莲雾,进行打浆,经过120目的筛网过滤,制得莲雾浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将莲雾茎叶经清洗后切碎,加茎叶重量6倍的水,在80℃下煎煮,煮制50min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中,避免营养物质的流失;
C、调配:取2.5kg的莲雾浆、2.5kg的茎叶提取液、0.7kg的木糖醇、0.6kg的35-40%F-42型果葡糖浆、0.03kg的柠檬酸、0.01kg的稳定剂、0.005kg的香精,加水至10kg,搅拌均匀,制成混合液,将莲雾浆、提取液调配,使莲雾保健饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为80℃,压力为30 Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度90℃,时间15s,制得莲雾保健饮料;
F、罐装:将杀菌后的莲雾保健饮料冷却至30℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例2:一种莲雾保健饮料的加工方法,按如下步骤进行:
A、原料处理:取完全成熟的莲雾,取7kg的清水清洗杂质后的莲雾、3kg的黑莓,混合均匀进行打浆,经过150目的筛网过滤,制得莲雾浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将莲雾茎叶经清洗后切碎,加茎叶重量5倍的水,放入90℃水中煎煮,煮制40min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中;
C、调配:取3.5kg的莲雾浆、2kg的茎叶提取液、1kg的余甘子汁、0.1kg的木糖醇、0.6kg的35-40%F-42型果葡糖浆、0.04kg的柠檬酸、0.02kg的稳定剂、0.01kg的香精,加水至10kg,搅拌均匀,制成混合液,将莲雾浆、提取液调配,使莲雾保健饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为90℃,压力为20Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度95℃,时间10s,制得莲雾保健饮料;
F、罐装:将杀菌后的莲雾保健饮料冷却至40℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种莲雾保健饮料的加工方法,其特征在于,采用以下步骤:
A、原料处理:取完全成熟的莲雾,取8kg的清水清洗杂质后的莲雾、2kg的蔓越莓,混合均匀进行打浆,经过130目的筛网过滤,制得莲雾浆,直接打浆,减少了营养物质的流失;
B、茎叶提取液:将莲雾茎叶经清洗后切碎,加茎叶重量5-6倍的水,放入85℃水中煎煮,煮制45min,过滤制得茎叶提取液,通过煎煮,茎叶的营养成分溶解到提取液中;
C、调配:取3kg的莲雾浆、2.3kg的茎叶提取液、1kg的枸杞汁、0.9kg的木糖醇、0.5kg的35-40%F-42型果葡糖浆、0.035kg的柠檬酸、0.015kg的稳定剂、0.008kg的香精,加水至10kg,搅拌均匀,制成混合液,将莲雾浆、提取液调配,使莲雾保健饮料营养均衡,以果糖、木糖醇作为甜味剂,均不会增加糖尿病患者的胰岛负担,使饮料适合糖尿病患者饮用;
D、均质:将搅拌均匀的混合液均质处理,温度为85℃,压力为25 Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
E、杀菌:采用瞬间杀菌法,温度93℃,时间12s,制得莲雾保健饮料;
F、罐装:将杀菌后的莲雾保健饮料冷却至35℃,真空无菌环境下罐装;
G、检验、贮藏:检验罐装是否合格,常温下贮藏。
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