CN107751698A - 一种食用大黄饮料的工艺及配方 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种食用大黄饮料的加工工艺及配方。该饮料由以下质量百分比的原料成分制作而成:大黄清汁20~100%,白砂糖1~10%,苹果酸0.05~0.30%,稳定剂0.05~0.3%,余量为水。其生产工艺为:原料的选择与处理、护色、大黄清汁的制备、过滤离心、调配、均质、灌装、灭菌和冷却。该饮料具有润肠通便、清热解毒、消脂减肥、健脑明目、提高免疫力的作用,制备工艺简单,不添加色素、防腐剂和香精等,绿色天然,有效的保持了大黄的营养成分和独特风味,汁液澄清透明,酸甜可口,别具味道。
Description
技术领域
本发明属于饮料制备技术领域,尤其涉及一种食用大黄饮料的加工工艺及配方。
背景技术
食用大黄(Rheumofficnale Baill.)属于蓼科(Polygonaceae)大黄属中以叶柄供食的栽培种,是一种耐寒的多年生植物。食用大黄富含铜、钙、钾等微量元素,铜是人体健康不可缺少的微量营养元素,对血液、中枢神经和免疫系统,头发、皮肤和骨骼组织以及脑、肝、心等内脏的发育和功能具有重要影响;钙是骨骼发育的基本原料,直接影响身高,调节酶的活性,参与神经、肌肉的活动和神经递质的释放,调节激素的分泌,调节心律、降低心血管的通透性,控制炎症和水肿,维持酸碱平衡的作用;钾有助于维持神经健康、心跳规律正常,可以预防中风,并协助肌肉收缩,还具有降血压的作用。
经研究表明,食用大黄含有丰富的蒽醌类化合物,例如,大黄素和大黄酸具有泻下作用,所以食用大黄有助于减肥瘦身;游离醌衍生物中的大黄素、大黄酸、芦荟大黄素对葡萄菌、链球菌及多种杆菌,一些常见的致病性真菌和流感病毒均具有较好的抑制作用,并能明显抑制P388癌细胞DNA、RNA和蛋白质的合成,具有明显的抑制癌细胞分裂作用;大黄素、大黄酸、芦荟大黄素可以抑制细菌胶原酶的活性作用,对类风湿关节炎、角膜炎具有良好的治疗效果。大黄中的莲花掌甙,具有与阿司匹林相同的抗炎、镇痛作用,且因其毒性极低,可以作为消炎镇痛药,也具有一定的止血功能。大黄酚则具有较好的利胆作用。大黄鞣质中分离的前花青素低聚物可以降低血清尿素氮,改善尿毒症,延缓肾衰的进程。此外大黄中的总蒽醌,本身是一种抗氧防腐剂,对于治疗尿毒症也具有极好的效果。
目前,对于食用大黄主要以欧美洲为主,以叶柄煮熟滤渣加糖制酱,常用于与草莓一起制作馅或酱,也可用于制作欧式的派、饼类食品,或者制作成蜜饯类食物或者用于制作甜酒和开胃酒。在我国,开展食用大黄的应用研究,开发食用大黄饮料,有利于提高大黄的利用率,拓宽大黄的应用范围。而且市场上众多饮料产品,大多添加各种防腐剂、色素和香精,而天然饮料品种不多,利用食用大黄开发的天然饮料必将受到市场的欢迎。
发明内容
本发明的目的在于提供一种食用大黄饮料的加工工艺与配方。
本发明提供的技术方案是:
一种食用大黄饮料,由下述质量的原料制备而成:大黄汁:20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
一种食用大黄饮料,由下述质量的原料制备而成:大黄汁40%,白砂糖9%,苹果酸0.15%,稳定剂0.1%,余量为水。
一种食用大黄饮料,其制备方法,包括以下步骤:
(1)原料选择与处理:选取新鲜的食用大黄,切除根部,去掉叶子,用清水洗净沥干,切成1cm左右的小段;
(2)护色:将步骤(1)所得切成段的大黄,放入0.5%柠檬酸和0.5%VC的溶液中浸泡30min,接着进行水洗。
(3)大黄汁的制备:将步骤(2)得到的护色的大黄,经螺旋榨汁机榨取汁液;
(4)过滤离心:将步骤(3)所得大黄汁过滤离心,得到大黄清汁;
(5)调配:按各原料占大黄饮料总量的质量百分比为:大黄汁:20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
(6)均质:均质前将饮料预热到50~60℃,均质压力为30Mpa;
(7)灌装:将步骤(6)均质完的饮料灌入瓶中,密封;
(8)灭菌:在超高压蒸汽灭菌锅中以85℃杀菌15分钟,冷却即为成品。
所述的稳定剂为羧甲基纤维素钠、黄原胶、海藻酸钠。
所述步骤(5)中辅料包括白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%;先将稳定剂与白砂糖和苹果酸与适量的水充分混匀,然后再将剩下的水和大黄汁一起混合均匀。
本发明的有益效果:
该食用大黄饮料具有润肠通便、清热解毒、消脂减肥、健脑明目、提高免疫力的作用。本发明所得到的饮料制备工艺简单,不添加色素、防腐剂和香精等,绿色天然,有效的保持了大黄的营养成分和独特风味,汁液澄清透明,酸甜可口,别具味道。
本发明方法制作简单,工艺易掌控,也适宜食品企业规模化生产。
具体实施方式
具体实施方式1:一种食用大黄饮料,由下述质量的原料制备而成:大黄汁:30%,白砂糖8%,苹果酸0.1%,稳定剂0.05%,余量为水。
所述制备方法包括以下步骤:
((1)原料选择与处理:选取新鲜的食用大黄,切除根部,去掉叶子,用清水洗净沥干,切成1cm左右的小段;
(2)护色:将步骤(1)所得切成段的大黄,放入0.5%柠檬酸和0.5%VC的溶液中浸泡30min,接着进行水洗。
(3)大黄汁的制备:将步骤(2)得到的护色的大黄,经螺旋榨汁机榨取汁液;
(4)过滤离心:将步骤(3)所得大黄汁过滤离心,得到大黄清汁;
(5)调配:按各原料占大黄饮料总量的质量百分比为:大黄汁:20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
(6)均质:均质前将饮料预热到50~60℃,均质压力为30Mpa;
(7)灌装:将步骤(6)均质完的饮料灌入瓶中,密封;
(8)灭菌:在超高压蒸汽灭菌锅中以85℃杀菌15分钟,冷却即为成品。
所述的稳定剂为羧甲基纤维素钠、黄原胶、海藻酸钠。
所述步骤(5)中辅料包括白砂糖8%,苹果酸0.1%,稳定剂0.05%;先将稳定剂与白砂糖和苹果酸与适量的水充分混匀,然后再将剩下的水和大黄汁一起混合均匀。
具体实施方式2:一种食用大黄饮料,由下述质量的原料制备而成:大黄汁:40%,白砂糖9%,苹果酸0.15%,稳定剂0.1%,余量为水。
所述制备方法包括以下步骤:
(1)原料选择与处理:选取新鲜的食用大黄,切除根部,去掉叶子,用清水洗净沥干,切成1cm左右的小段;
(2)护色:将步骤(1)所得切成段的大黄,放入0.5%柠檬酸和0.5%VC的溶液中浸泡30min,接着进行水洗。
(3)大黄汁的制备:将步骤(2)得到的护色的大黄,经螺旋榨汁机榨取汁液;
(4)过滤离心:将步骤(3)所得大黄汁过滤离心,得到大黄清汁;
(5)调配:按各原料占大黄饮料总量的质量百分比为:大黄汁:20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
(6)均质:均质前将饮料预热到50~60℃,均质压力为30Mpa;
(7)灌装:将步骤(6)均质完的饮料灌入瓶中,密封;
(8)灭菌:在超高压蒸汽灭菌锅中以85℃杀菌15分钟,冷却即为成品。
所述的稳定剂为羧甲基纤维素钠、黄原胶、海藻酸钠。
所述步骤(5)中辅料包括白砂糖9%,苹果酸0.15%,稳定剂0.10%;先将稳定剂与白砂糖和苹果酸与适量的水充分混匀,然后再将剩下的水和大黄汁一起混合均匀。
具体实施方式3:一种食用大黄饮料,由下述质量的原料制备而成:大黄汁:50%,白砂糖10%,苹果酸0.20%,稳定剂0.15%,余量为水。
所述制备方法包括以下步骤:
(1)原料选择与处理:选取新鲜的食用大黄,切除根部,去掉叶子,用清水洗净沥干,切成1cm左右的小段;
(2)护色:将步骤(1)所得切成段的大黄,放入0.5%柠檬酸和0.5%VC的溶液中浸泡30min,接着进行水洗。
(3)大黄汁的制备:将步骤(2)得到的护色的大黄,经螺旋榨汁机榨取汁液;
(4)过滤离心:将步骤(3)所得大黄汁过滤离心,得到大黄清汁;
(5)调配:按各原料占大黄饮料总量的质量百分比为:大黄汁:20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
(6)均质:均质前将饮料预热到50~60℃,均质压力为30Mpa;
(7)灌装:将步骤(6)均质完的饮料灌入瓶中,密封;
(8)灭菌:在超高压蒸汽灭菌锅中以85℃杀菌15分钟,冷却即为成品。
所述的稳定剂为羧甲基纤维素钠、黄原胶、海藻酸钠。
所述步骤(5)中辅料包括白砂糖10%,苹果酸0.20%,稳定剂0.15%;先将稳定剂与白砂糖和苹果酸与适量的水充分混匀,然后再将剩下的水和大黄汁一起混合均匀。
三种实施方式,但这只是为了便于理解举的实例,不应被视为对本发明范围的限制。同样,任何所属技术领域的技术人员均可根据本发明的技术方案及其实施实例的描述,做出各种可能的等同改变或交换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (5)
1.一种食用大黄饮料配方,其特征在于:按各原料占大黄饮料总量的质量百分比为:大黄清汁20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
2.根据权利要求1所述的一种食用大黄饮料的配方,其特征在于,该大黄饮料由下述质量的原料制备而成:大黄清汁40%,白砂糖9%,苹果酸0.15%,稳定剂0.1%,余量为水。
3.一种食用大黄饮料的生产工艺,其特征在于,步骤如下,
(1)原料选择与处理:选取新鲜的食用大黄,切除根部,去掉叶子,用清水洗净沥干,切成1cm左右的小段;
(2)护色:将步骤(1)所得切成段的大黄,放入0.5%柠檬酸和0.5%VC的溶液中浸泡30min,接着进行水洗。
(3)大黄汁的制备:将步骤(2)得到的护色的大黄,经螺旋榨汁机榨取汁液;
(4)过滤离心:将步骤(3)所得大黄汁过滤离心,得到大黄清汁;
(5)调配:按各原料占大黄饮料总量的质量百分比为:大黄汁:20~100%,白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%,余量为水。
(6)均质:均质前将饮料预热到50~60℃,均质压力为30Mpa;
(7)灌装:将步骤(6)均质完的饮料灌入瓶中,密封;
(8)灭菌:在超高压蒸汽灭菌锅中以85℃杀菌15分钟,冷却即为成品。
4.根据权利要求1所述的食用大黄饮料,其特征在于:所述的稳定剂为羧甲基纤维素钠、黄原胶、海藻酸钠。
5.根据权利要求3所述的一种食用大黄饮料的生产工艺,其特征在于:所述步骤(5)中辅料包括白砂糖1~10%,苹果酸0.05~0.3%,稳定剂0.05~0.3%;先将稳定剂与白砂糖和苹果酸与适量的水充分混匀,然后再将剩下的水和大黄汁一起混合均匀。
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