CN107279635A - 一种高稳定性滁菊饮料的制备方法 - Google Patents
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明公开了一种高稳定性滁菊饮料的制备方法,包括如下步骤:将滁菊、绿茶、辣椒叶、薤白、麦饭石复合物匀质处理,浸入热水中浸提,离心分离,过滤得到浸提液;向浸提液中加入麦芽糖、果糖,接种醋酸菌发酵得到发酵液;向发酵液中加入蜂王蜜、木糖醇、苹果冻干粉搅拌均匀,高温瞬时灭菌,真空灌装,冷却得到高稳定性滁菊饮料。本发明方法简单,生产成本低,而且所得饮料口感好,入口无杂质感,稳定性极高,具有良好的清火、祛湿和增强免疫力的功效。
Description
技术领域
本发明涉及饮料技术领域,尤其涉及一种高稳定性滁菊饮料的制备方法。
背景技术
随着人们生活水平的提高,物质生活越来越丰富,饮料行业的发展日新月异,品种丰富多彩,尤其是具有保健功能的饮料更成为新宠,菊花饮料也就应运而生。
菊花不仅清香可口,口感好,老少皆宜,而且营养丰富,含有多种对人体有益的成分,其可抑制胆固醇增高,软化血管,并具有抗衰老、抗氧化、抗菌和防病的作用。但是菊花饮料存在稳定性差的问题,亟待提高。
发明内容
基于背景技术存在的技术问题,本发明提出了一种高稳定性滁菊饮料的制备方法,方法简单,生产成本低,而且所得饮料口感好,入口无杂质感,稳定性极高,具有良好的清火、祛湿和增强免疫力的功效。
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:将滁菊、绿茶、辣椒叶、薤白、麦饭石复合物匀质处理,浸入热水中浸提,离心分离,过滤得到浸提液;向浸提液中加入麦芽糖、果糖,接种醋酸菌发酵得到发酵液;向发酵液中加入蜂王蜜、木糖醇、苹果冻干粉搅拌均匀,高温瞬时灭菌,真空灌装,冷却得到高稳定性滁菊饮料。
优选地,滁菊、绿茶、辣椒叶、薤白、麦饭石复合物、麦芽糖、果糖、蜂王蜜、木糖醇、苹果冻干粉的重量比为20-30:2-8:1-3:1-4:2-5:1-4:2-4:1-2:0.5-1:1-2。
优选地,包括如下步骤:将滁菊、绿茶、辣椒叶、薤白、麦饭石复合物匀质处理2-4次,匀质处理温度40-50℃,匀质压力为4-10MPa,浸入温度为70-82℃热水中浸提5-10h,离心分离,过滤得到浸提液;向浸提液中加入麦芽糖、果糖,接种醋酸菌发酵30-40天,发酵温度为25-30℃,得到发酵液;向发酵液中加入蜂王蜜、木糖醇、苹果冻干粉搅拌均匀,高温瞬时灭菌4-6s,灭菌温度为120-140℃,真空灌装,真空度为0.04-0.05Mpa,灌装温度为60-75℃,冷却得到高稳定性滁菊饮料。
优选地,麦饭石复合物采用如下工艺制备:将麦饭石粉、水室温搅拌,升温,继续搅拌,过滤,滤液进行重结晶,加热,保温,降温,加入水搅拌,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
优选地,麦饭石复合物采用如下工艺制备:将麦饭石粉、水室温搅拌2-4h,升温至85-95℃,继续搅拌60-80min,过滤,滤液进行重结晶,加热至600-650℃,保温30-50min,降温至60-85℃,加入水搅拌15-35min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
优选地,麦饭石复合物采用如下工艺制备:按重量份将20-28份麦饭石粉、60-100份水室温搅拌2-4h,升温至85-95℃,继续搅拌60-80min,过滤,滤液进行重结晶,加热至600-650℃,保温30-50min,降温至60-85℃,加入60-100份水搅拌15-35min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
本发明采用滁菊、绿茶、辣椒叶、薤白复配,配方结构严谨,组方简明扼要,饮料天然绿色,采用为无公害原料,具有良好的清火、祛湿和增强免疫力的功效,在生物测试和临床试用方面都取得了显著的效果,尤其适合内火旺,口干之人饮用;麦饭石复合物中,麦饭石中析出的离子元素便于人体的吸收,保质期长,一般可在常温下保质三年以上,比无机盐麦饭石的保质期长;另外麦饭石复合物可以除去水中的杂质及不溶物,饮料口感好,入口无杂质感,稳定性极高,而且制备方法简单,生产成本低,便于普遍推广,易于实现规范化、工厂化生产。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:将滁菊、绿茶、辣椒叶、薤白、麦饭石复合物匀质处理,浸入热水中浸提,离心分离,过滤得到浸提液;向浸提液中加入麦芽糖、果糖,接种醋酸菌发酵得到发酵液;向发酵液中加入蜂王蜜、木糖醇、苹果冻干粉搅拌均匀,高温瞬时灭菌,真空灌装,冷却得到高稳定性滁菊饮料。
实施例2
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:按重量份将20份滁菊、8份绿茶、1份辣椒叶、4份薤白、2份麦饭石复合物匀质处理4次,匀质处理温度40℃,匀质压力为10MPa,浸入100份温度为82℃热水中浸提5h,离心分离,过滤得到浸提液;向浸提液中加入4份麦芽糖、2份果糖,接种醋酸菌发酵40天,发酵温度为25℃,得到发酵液;向发酵液中加入2份蜂王蜜、0.5份木糖醇、2份苹果冻干粉搅拌均匀,高温瞬时灭菌4s,灭菌温度为140℃,真空灌装,真空度为0.04Mpa,灌装温度为75℃,冷却得到高稳定性滁菊饮料。
实施例3
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:按重量份将30份滁菊、2份绿茶、3份辣椒叶、1份薤白、5份麦饭石复合物匀质处理2次,匀质处理温度50℃,匀质压力为4MPa,浸入120份温度为70℃热水中浸提10h,离心分离,过滤得到浸提液;向浸提液中加入1份麦芽糖、4份果糖,接种醋酸菌发酵30天,发酵温度为30℃,得到发酵液;向发酵液中加入1份蜂王蜜、1份木糖醇、1份苹果冻干粉搅拌均匀,高温瞬时灭菌6s,灭菌温度为120℃,真空灌装,真空度为0.05Mpa,灌装温度为60℃,冷却得到高稳定性滁菊饮料。
麦饭石复合物采用如下工艺制备:将麦饭石粉、水室温搅拌,升温,继续搅拌,过滤,滤液进行重结晶,加热,保温,降温,加入水搅拌,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
实施例4
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:按重量份将22份滁菊、6份绿茶、1.5份辣椒叶、3份薤白、3份麦饭石复合物匀质处理3次,匀质处理温度46℃,匀质压力为6MPa,浸入115份温度为72℃热水中浸提8h,离心分离,过滤得到浸提液;向浸提液中加入2份麦芽糖、3.5份果糖,接种醋酸菌发酵33天,发酵温度为28℃,得到发酵液;向发酵液中加入1.2份蜂王蜜、0.8份木糖醇、1.2份苹果冻干粉搅拌均匀,高温瞬时灭菌5s,灭菌温度为135℃,真空灌装,真空度为0.045Mpa,灌装温度为70℃,冷却得到高稳定性滁菊饮料。
麦饭石复合物采用如下工艺制备:将麦饭石粉、水室温搅拌3h,升温至90℃,继续搅拌70min,过滤,滤液进行重结晶,加热至625℃,保温40min,降温至70℃,加入水搅拌25min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
实施例5
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:按重量份将28份滁菊、4份绿茶、2.5份辣椒叶、2份薤白、4份麦饭石复合物匀质处理3次,匀质处理温度42℃,匀质压力为8MPa,浸入105份温度为80℃热水中浸提6h,离心分离,过滤得到浸提液;向浸提液中加入3份麦芽糖、2.5份果糖,接种醋酸菌发酵37天,发酵温度为26℃,得到发酵液;向发酵液中加入1.8份蜂王蜜、0.6份木糖醇、1.8份苹果冻干粉搅拌均匀,高温瞬时灭菌5s,灭菌温度为125℃,真空灌装,真空度为0.047Mpa,灌装温度为65℃,冷却得到高稳定性滁菊饮料。
麦饭石复合物采用如下工艺制备:按重量份将20份麦饭石粉、100份水室温搅拌2h,升温至95℃,继续搅拌60min,过滤,滤液进行重结晶,加热至650℃,保温30min,降温至85℃,加入60份水搅拌35min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
实施例6
本发明提出的一种高稳定性滁菊饮料的制备方法,包括如下步骤:按重量份将25份滁菊、5份绿茶、2份辣椒叶、2.5份薤白、3.5份麦饭石复合物匀质处理3次,匀质处理温度44℃,匀质压力为7MPa,浸入110份温度为76℃热水中浸提7h,离心分离,过滤得到浸提液;向浸提液中加入2.5份麦芽糖、3份果糖,接种醋酸菌发酵35天,发酵温度为27℃,得到发酵液;向发酵液中加入1.5份蜂王蜜、0.7份木糖醇、1.5份苹果冻干粉搅拌均匀,高温瞬时灭菌5s,灭菌温度为130℃,真空灌装,真空度为0.046Mpa,灌装温度为68℃,冷却得到高稳定性滁菊饮料。
麦饭石复合物采用如下工艺制备:按重量份将28份麦饭石粉、60份水室温搅拌4h,升温至85℃,继续搅拌80min,过滤,滤液进行重结晶,加热至600℃,保温50min,降温至60℃,加入100份水搅拌15min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
感官质量评价:
对比例1:将实施例5中滁菊替换为一般菊花;对比例2:将实施例5中滁菊替换为一般菊花,麦饭石复合物替换为无机盐麦饭石。
将实施例5和对比例1、2所得样品,请10人进行品尝,通过比较饮料产品的酸度、香气、新鲜度。
本发明实施例5所得高稳定性滁菊饮料感官评价高,品尝者均表示实施例5所得高稳定性滁菊饮料酸味适中,酸甜可口,并且口感新鲜,菊香浓郁,回味甘甜,入口滑腻,无杂质涩感。而对比例1所得饮料口感新鲜度下降,酸度较高,影响口感;对比例2所得饮料口感变差,饮料不澄清,饮料的风味极差。
将实施例5所得高稳定性滁菊饮料在室温、自然光照条件下放置18个月后仍然保持澄清、黄色,而对比例1、2所得饮料放置3个月后就开始出现不同程度的浑浊或沉淀、褐变现象,说明本发明所得高稳定性滁菊饮料具有较高的稳定性,可以有效的保持饮料的感官指标,延长产品的货架期。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种高稳定性滁菊饮料的制备方法,其特征在于,包括如下步骤:将滁菊、绿茶、辣椒叶、薤白、麦饭石复合物匀质处理,浸入热水中浸提,离心分离,过滤得到浸提液;向浸提液中加入麦芽糖、果糖,接种醋酸菌发酵得到发酵液;向发酵液中加入蜂王蜜、木糖醇、苹果冻干粉搅拌均匀,高温瞬时灭菌,真空灌装,冷却得到高稳定性滁菊饮料。
2.根据权利要求1所述高稳定性滁菊饮料的制备方法,其特征在于,滁菊、绿茶、辣椒叶、薤白、麦饭石复合物、麦芽糖、果糖、蜂王蜜、木糖醇、苹果冻干粉的重量比为20-30:2-8:1-3:1-4:2-5:1-4:2-4:1-2:0.5-1:1-2。
3.根据权利要求1或2所述高稳定性滁菊饮料的制备方法,其特征在于,包括如下步骤:将滁菊、绿茶、辣椒叶、薤白、麦饭石复合物匀质处理2-4次,匀质处理温度40-50℃,匀质压力为4-10MPa,浸入温度为70-82℃热水中浸提5-10h,离心分离,过滤得到浸提液;向浸提液中加入麦芽糖、果糖,接种醋酸菌发酵30-40天,发酵温度为25-30℃,得到发酵液;向发酵液中加入蜂王蜜、木糖醇、苹果冻干粉搅拌均匀,高温瞬时灭菌4-6s,灭菌温度为120-140℃,真空灌装,真空度为0.04-0.05Mpa,灌装温度为60-75℃,冷却得到高稳定性滁菊饮料。
4.根据权利要求1-3任一项所述高稳定性滁菊饮料的制备方法,其特征在于,麦饭石复合物采用如下工艺制备:将麦饭石粉、水室温搅拌,升温,继续搅拌,过滤,滤液进行重结晶,加热,保温,降温,加入水搅拌,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
5.根据权利要求1-4任一项所述高稳定性滁菊饮料的制备方法,其特征在于,麦饭石复合物采用如下工艺制备:将麦饭石粉、水室温搅拌2-4h,升温至85-95℃,继续搅拌60-80min,过滤,滤液进行重结晶,加热至600-650℃,保温30-50min,降温至60-85℃,加入水搅拌15-35min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
6.根据权利要求1-5任一项所述高稳定性滁菊饮料的制备方法,其特征在于,麦饭石复合物采用如下工艺制备:按重量份将20-28份麦饭石粉、60-100份水室温搅拌2-4h,升温至85-95℃,继续搅拌60-80min,过滤,滤液进行重结晶,加热至600-650℃,保温30-50min,降温至60-85℃,加入60-100份水搅拌15-35min,加入柠檬酸至呈中性,喷雾干燥得到麦饭石复合物。
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