CN107279619A - 刺玫果饮料的制备方法 - Google Patents
刺玫果饮料的制备方法 Download PDFInfo
- Publication number
- CN107279619A CN107279619A CN201710575804.8A CN201710575804A CN107279619A CN 107279619 A CN107279619 A CN 107279619A CN 201710575804 A CN201710575804 A CN 201710575804A CN 107279619 A CN107279619 A CN 107279619A
- Authority
- CN
- China
- Prior art keywords
- rose hip
- weight
- parts
- beverage
- canned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 44
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000005906 menstruation Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000006662 Lansium Nutrition 0.000 description 3
- 241001156382 Lansium Species 0.000 description 3
- 244000044554 Elaeagnus pungens Species 0.000 description 2
- 235000013935 Elaeagnus pungens Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000009288 screen filtration Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000015396 Rosa maximowicziana Nutrition 0.000 description 1
- 241000237028 Rosa maximowicziana Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000220221 Rosales Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供了一种刺玫果饮料的制备方法，属于饮料加工技术领域。其特征是，将刺玫果打浆、刺玫果茎叶剪碎煎煮、调配、均质、杀菌、罐装、检验、贮藏等步骤加工而成，采用本发明加工的刺玫果饮料，既能保留刺玫果的营养物质，也富含其茎叶的营养成分，提高了刺玫果的利用率，本方法操作简单、易于掌握，饮料营养丰富、酸甜爽口。具有健脾消食、活血调经、敛肺止咳等保健作用。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种刺玫果饮料的制备方法。
背景技术
刺玫果。正名：伞花蔷薇（学名：Rosa maximowicziana Regel），又名：牙门太、牙门杠等，属蔷薇目，蔷薇科小灌木，是中国高等植物之一。被欧洲各国视为“治疗坏血病特效药”；有“维生素记录保持者”之称。天然刺玫果是一种多营养，多功能，多用途的珍贵资源，而我们大兴安岭又具有得天独厚的资源优势。开发利用这一资源，不仅有很高的开发价值而且具有广阔的开发前途。
发明内容
本发明针对上述饮料口感欠佳、易分层沉淀的不足，提供一种果实与茎叶均作为原料的刺玫果饮料的制备方法，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，具有解热利尿、降火消肿等功效。
本发明解决其技术问题所采取的技术方案是：一种刺玫果饮料的制备方法，其特征在于，按如下步骤进行：
A、原料处理：取成熟的刺玫果，经清水清洗杂质后，进行打浆，经过120-150目的筛网过滤，制得刺玫果浆；
B、茎叶提取液：将刺玫果茎叶经清洗后切碎，加茎叶重量5-6倍的水，在80-90℃下煎煮，煮制40-50min，过滤制得茎叶提取液；
C、调配：取刺玫果浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份，加水至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为80-90℃，压力为20-30 Mpa；
E、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得刺玫果饮料；
F、罐装：将杀菌后的刺玫果饮料冷却至30-40℃，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。
有益效果：采用本方法生产的刺玫果饮料，既能保留刺玫果的营养物质，也富含其茎叶的营养成分，提高了刺玫果的利用率，本方法操作简单、易于掌握，饮料营养丰富、酸甜爽口，具有健脾消食;活血调经;敛肺止咳等保健作用。
具体实施方式
实施例1：一种刺玫果饮料的制备方法，其特征在于，按如下步骤进行：
A、原料处理：取成熟的刺玫果、胡颓子，经清水清洗杂质后，进行打浆，经过120-150目的筛网过滤，制得刺玫果浆；
B、茎叶提取液：将刺玫果茎叶经清洗后切碎，加茎叶重量5-6倍的水，在80-90℃下煎煮，煮制40-50min，过滤制得茎叶提取液；
C、调配：取刺玫果浆、胡颓子25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份，加水至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为80-90℃，压力为20-30 Mpa；
E、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得刺玫果饮料；
F、罐装：将杀菌后的刺玫果饮料冷却至30-40℃，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。
实施例2：一种刺玫果饮料的制备方法，按如下步骤进行：
A、原料处理：取成熟的刺玫果、黄皮果，经清水清洗杂质后，进行打浆，经过120-150目的筛网过滤，制得刺玫果、黄皮果浆；
B、茎叶提取液：将刺玫果茎叶经清洗后切碎，加茎叶重量5-6倍的水，在80-90℃下煎煮，煮制40-50min，过滤制得茎叶提取液；
C、调配：取刺玫果、黄皮果浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份，加水至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为80-90℃，压力为20-30 Mpa；
E、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得刺玫果饮料；
F、罐装：将杀菌后的刺玫果饮料冷却至30-40℃，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)
1.一种刺玫果饮料的制备方法，其特征在于，采用以下步骤：
A、原料处理：取成熟的刺玫果，经清水清洗杂质后，进行打浆，经过120-150目的筛网过滤，制得刺玫果浆；
B、茎叶提取液：将刺玫果茎叶经清洗后切碎，加茎叶重量5-6倍的水，在80-90℃下煎煮，煮制40-50min，过滤制得茎叶提取液；
C、调配：取刺玫果浆25-35重量份、茎叶提取液20-25重量份、木糖醇7-10重量份、35-40%F-42型果葡糖浆4-6重量份、柠檬酸0.3-0.4重量份、稳定剂0.1-0.2重量份、香精0.05-0.1重量份，加水至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为80-90℃，压力为20-30 Mpa；
E、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得刺玫果饮料；
F、罐装：将杀菌后的刺玫果饮料冷却至30-40℃，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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710575804.8A CN107279619A (zh) | 2017-07-14 | 2017-07-14 | 刺玫果饮料的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710575804.8A CN107279619A (zh) | 2017-07-14 | 2017-07-14 | 刺玫果饮料的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279619A true CN107279619A (zh) | 2017-10-24 |
Family
ID=60100456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710575804.8A Withdrawn CN107279619A (zh) | 2017-07-14 | 2017-07-14 | 刺玫果饮料的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279619A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829341A (zh) * | 2014-03-07 | 2014-06-04 | 余芳 | 一种乌刺茄饮料的加工方法 |
| CN104585819A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 乌刺茄饮料的加工方法 |
-
2017
- 2017-07-14 CN CN201710575804.8A patent/CN107279619A/zh not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829341A (zh) * | 2014-03-07 | 2014-06-04 | 余芳 | 一种乌刺茄饮料的加工方法 |
| CN104585819A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 乌刺茄饮料的加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103351969B (zh) | 一种黄浆水豆渣保健米酒及其制备方法 | |
| CN102048167B (zh) | 一种抗辐射功能性饮料的添加剂以及含有该添加剂的麦绿素奶酒、茶饮料 | |
| CN103735782A (zh) | 一种海参肠提取物复合软胶囊及其制备方法 | |
| CN103330139A (zh) | 一种蓝莓燕麦片及其制备方法 | |
| CN103232916B (zh) | 一种含玉竹的茶米酒及其制备方法 | |
| CN102125096A (zh) | 一种降血压豌豆奶粉及其加工方法 | |
| CN105255699A (zh) | 一种藨草刺角瓜白芍果醋的酿制方法 | |
| CN107897716A (zh) | 一种橘皮纳豆产品 | |
| CN107279624A (zh) | 酸浆果保健饮料的加工方法 | |
| CN104593204B (zh) | 一种灵芝酒及其制备方法 | |
| CN103232917B (zh) | 一种含鸡内金的茶米酒及其制备方法 | |
| CN107279619A (zh) | 刺玫果饮料的制备方法 | |
| CN107361258A (zh) | 天然植物减肥瘦身保健饮料 | |
| CN107156807A (zh) | 菌菇酵素食品的制作工艺 | |
| CN107047852A (zh) | 一种多功能牛蒡保健茶浆的制备方法 | |
| CN103229843B (zh) | 一种山楂核保健发酵豆浆及其制备方法 | |
| CN106343284A (zh) | 一种什锦果汁及其制作方法 | |
| CN101933639A (zh) | 一种高丽参五味果饮品及其制备方法 | |
| CN112841318A (zh) | 一种红枣枸杞豆奶及其制备方法 | |
| CN103719288A (zh) | 一种诺丽果发酵保健豆浆及其制备方法 | |
| CN103371332A (zh) | 一种蓝莓燕麦片及其制备方法 | |
| CN108865588A (zh) | 低糖、低度数米酒的酿造工艺 | |
| CN107057933A (zh) | 白术阳荷酒的酿造方法 | |
| CN107259245A (zh) | 莲雾保健饮料的加工方法 | |
| CN106234603A (zh) | 一种加强免疫力黑豆汁饮品的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171024 |
|
| WW01 | Invention patent application withdrawn after publication |