CN107319231A - 一种蓝莓饮料的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种蓝莓饮料的制作方法，其主要是由野菊花40‑45份、蓝莓20‑30份、枸杞子6‑10份、菩提子10‑12份、红茶粉20‑25份、党参2‑4份、玉竹2‑3份、葛根6‑8份、发酵菌0.3‑0.5份、白砂糖7‑9份、柠檬酸钠0.03‑0.05份、亚硒酸钠0.2‑0.4份、D‑异抗坏血酸钠0.01‑0.02份制成；本发明的蓝莓饮料可以最大限度地保留蓝莓的功效成分，蓝莓果实中含有丰富的营养成分，具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能，营养成分高；本发明使用酵母菌、乳酸菌进行一次混合发酵，缩短了生产时间，增加了蓝莓饮料的风味。
Description
技术领域
本发明涉及一种蓝莓饮料的制作方法，属于饮料加工技术领域。
背景技术
蓝莓口感甜酸适口，且具有香爽宜人的香气，为鲜食佳品 , 蓝莓富含人体所需的多种氨基酸和钙、磷、铁、锌、硒等多种微量元素，尤其是蓝莓果中所含的花青素是所有水果和蔬菜中含量最高的，因此被世界卫生组织（WHO) 定为21世纪首选的“十大健康食品”之一；蓝莓虽然营养丰富、甜酸适口，但不易贮存，上市受季节限制，如果将蓝莓制成醋酸发酵饮料，可以最大限度地保留蓝莓的功效成分，同时还兼具了醋酸发酵饮料的功能，醋酸发酵饮料中的醋酸等有机酸有助于人体三羧酸循环的正常进行，从而使有氧代谢顺畅，有利于清除沉积的乳酸，起到消除疲劳的作用，而且醋酸发酵饮料中的钾、锌等多种矿物元素在体内代谢后会生成碱性物质，能防止血液酸化，达到调节酸碱平衡的目的，所以说将蓝莓制成醋酸发酵饮料可以一举两得。
发明内容
为了缓解现有技术的不足和缺陷，本发明采用如下技术方案：
本发明采用如下技术方案：
蓝莓饮料的制作方法，包括以下内容：
（1）采集新鲜野菊花和蓝莓，取野菊花40-45份，蓝莓20-30份，进行清洗后进行榨汁，得混合汁液，备用；
（2）取枸杞子6-10份、菩提子10-12份，洗净后先用0.03-0.05mol/l高锰酸钾溶液浸泡4-6min，然后用清水冲洗干净，再将枸杞子、菩提子放入0.1-0.3mol/l柠檬酸溶液中浸泡5-10min，取出后继续用清水冲洗干净并烘干，混合磨粉，得混合粉；
（3）将上述混合粉与红茶粉20-25份混合，倒入炒锅中混合炒制10-15分钟，取出摊凉，备用；
（4）称取党参2-4份、玉竹2-3份、葛根6-8份，混合后加3-5倍量的纯净水煎煮50-60分钟，过滤残渣，得药液，备用；
（5）将步骤（3）炒制后的混合粉以及步骤（4）的药液倒入步骤（1）的混合汁液中，充分搅拌混匀，然后伴入发酵菌0.3-0.5份和白砂糖7-9份，密封发酵，控制发酵温度为 35-40℃，发酵时间为24-72小时，发酵结束后过滤取发酵液，备用；
（6）在上述步骤（5）的发酵液中加入柠檬酸钠0.03-0.05份、亚硒酸钠0.2-0.4份、D-异抗坏血酸钠0.01-0.02份，然后经过滤、稀释、调配、装瓶、灭菌即得成品。
所述的步骤（5）中发酵菌选用乳酸菌、酵母菌中的一种或多种。
本发明的有益效果：
本发明的蓝莓饮料可以最大限度地保留蓝莓的功效成分，蓝莓果实中含有丰富的营养成分，具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能，营养成分高；本发明使用酵母菌、乳酸菌进行一次混合发酵，缩短了生产时间，增加了蓝莓饮料的风味。
具体实施方式
实施例1：蓝莓饮料的制作方法，包括以下内容：
（1）采集新鲜野菊花和蓝莓，取野菊花45份，蓝莓25份，进行清洗后进行榨汁，得混合汁液，备用；
（2）取枸杞子8份、菩提子11份，洗净后先用0.04mol/l高锰酸钾溶液浸泡5min，然后用清水冲洗干净，再将枸杞子、菩提子放入0.2mol/l柠檬酸溶液中浸泡8min，取出后继续用清水冲洗干净并烘干，混合磨粉，得混合粉；
（3）将上述混合粉与红茶粉22份混合，倒入炒锅中混合炒制15分钟，取出摊凉，备用；
（4）称取党参3份、玉竹2.5份、葛根7份，混合后加5倍量的纯净水煎煮55分钟，过滤残渣，得药液，备用；
（5）将步骤（3）炒制后的混合粉以及步骤（4）的药液倒入步骤（1）的混合汁液中，充分搅拌混匀，然后伴入发酵菌0.4份和白砂糖8份，密封发酵，控制发酵温度为 35-40℃，发酵时间为24-72小时，发酵结束后过滤取发酵液，备用；
（6）在上述步骤（5）的发酵液中加入柠檬酸钠0.04份、亚硒酸钠0.3份、D-异抗坏血酸钠0.015份，然后经过滤、稀释、调配、装瓶、灭菌即得成品。
所述的步骤（5）中发酵菌选用乳酸菌、酵母菌中的一种或多种。
Claims (2)
1.一种蓝莓饮料的制作方法，其特征在于，包括以下内容：
（1）采集新鲜野菊花和蓝莓，取野菊花40-45份，蓝莓20-30份，进行清洗后进行榨汁，得混合汁液，备用；
（2）取枸杞子6-10份、菩提子10-12份，洗净后先用0.03-0.05mol/l高锰酸钾溶液浸泡4-6min，然后用清水冲洗干净，再将枸杞子、菩提子放入0.1-0.3mol/l柠檬酸溶液中浸泡5-10min，取出后继续用清水冲洗干净并烘干，混合磨粉，得混合粉；
（3）将上述混合粉与红茶粉20-25份混合，倒入炒锅中混合炒制10-15分钟，取出摊凉，备用；
（4）称取党参2-4份、玉竹2-3份、葛根6-8份，混合后加3-5倍量的纯净水煎煮50-60分钟，过滤残渣，得药液，备用；
（5）将步骤（3）炒制后的混合粉以及步骤（4）的药液倒入步骤（1）的混合汁液中，充分搅拌混匀，然后伴入发酵菌0.3-0.5份和白砂糖7-9份，密封发酵，控制发酵温度为 35-40℃，发酵时间为24-72小时，发酵结束后过滤取发酵液，备用；
（6）在上述步骤（5）的发酵液中加入柠檬酸钠0.03-0.05份、亚硒酸钠0.2-0.4份、D-异抗坏血酸钠0.01-0.02份，然后经过滤、稀释、调配、装瓶、灭菌即得成品。
2.根据权利要求1所述的蓝莓饮料的制作方法，其特征在于，所述的步骤（5）中发酵菌选用乳酸菌、酵母菌中的一种或多种。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980997A (zh) * | 2018-01-06 | 2018-05-04 | 佛山推启农业研究院（普通合伙） | 一种蓝莓苦丁茶饮料及其制备方法 |
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