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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| CN104585819A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 乌刺茄饮料的加工方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172382A (zh) * | 2019-06-10 | 2019-08-27 | 广西桂林市鑫珍生物科技有限责任公司 | 一种莲雾黄酮素酒的制备方法 |
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