CN107811175A - 一种香橼饮料及其制作方法 - Google Patents
一种香橼饮料及其制作方法 Download PDFInfo
- Publication number
- CN107811175A CN107811175A CN201711124178.7A CN201711124178A CN107811175A CN 107811175 A CN107811175 A CN 107811175A CN 201711124178 A CN201711124178 A CN 201711124178A CN 107811175 A CN107811175 A CN 107811175A
- Authority
- CN
- China
- Prior art keywords
- leachate
- citron
- beverage
- loguat leaf
- fritillaria
- 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.)
- Pending
Links
- 240000004307 Citrus medica Species 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 241000605372 Fritillaria Species 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000003643 water by type Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000010265 sodium sulphite Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 235000018553 tannin Nutrition 0.000 abstract description 5
- 239000001648 tannin Substances 0.000 abstract description 5
- 229920001864 tannin Polymers 0.000 abstract description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 abstract description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 229940001584 sodium metabisulfite Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
本发明属于饮料加工技术领域，具体为一种香橼饮料及其制作方法，其特征在于该饮料为香橼浸出液、枇杷叶浸出液以及贝母浸出液混合物，香橼、枇杷叶、贝母都有止咳化痰、清热散结等抗炎作用，该饮料营养丰富且具备了保健功能；香橼浸出液和枇杷叶浸出液采用离心方式获得，饮料无沉淀杂质及不分层；该饮料通过焦亚硫酸钠去除了其苦味及鞣质，保留了果实的香气和微甜味，结合枇杷叶和贝母的清爽口感，使该饮料香味、口感俱佳，具备一定的品饮价值。
Description
技术领域
本发明属于饮料加工技术领域，具体为一种香橼饮料及其制作方法。
背景技术
香橼又名枸橼或枸橼子，生于海拔350米到1750米的高温多湿环境，香橼果实为椭圆形、近圆形或两端狭的纺锤形，重可达2000克，果皮淡黄色，粗糙，难剥离，果肉无色，近于透明或淡乳黄色，爽脆，味酸或略甜，有香气。果实含橙皮甙、柠檬酸、苹果酸、果胶、鞣质和维生素 C，还含有油 ；果实含橙皮甙、柠檬酸、苹果酸、果胶、鞣质和维生素 C，还含有油 ；香橼有舒肝解郁，理气宽中，有抗炎作用，抗病毒、健胃、化痰止咳等功效。
香橼饮料的主要加工方法将香橼果实趁鲜切片，除去种子及瓤，晒干或低温干燥，然后再泡水食用；此种加工方式难以去除香橼的酸涩味，口感不佳；另外，由于香橼中富含鞣质及油脂物质，导致制得的饮料容易分层。
发明内容
为了解决现有的香橼饮料口感不佳，制得的饮料容易分层的问题，本发明提供一种香橼饮料及其制作方法。
本发明的香橼饮料，其特征在于该饮料为香橼浸出液、枇杷叶浸出液以及贝母浸出液混合物，其制作方法包括下列步骤：
1）制作香橼浸出液：清洗后的香橼切片，将切片后的香橼切片放入质量浓度 3-4％的焦亚硫酸钠溶液中浸泡24小时去除苦味，然后用清水漂洗后烘干至含水量4-10%，将香橼切片低温粉碎后的粉末加重量200倍无菌水混合均匀，进行离心分离并收集其上层清液，获得香橼浸出液；
2）制作枇杷叶浸出液：清洗枇杷叶，手工刮除枇杷叶上表面绒毛，将枇杷叶低温粉碎后的粉末加加重量200倍无菌水混合均匀，进行离心分离并收集其上层清液，获得枇杷叶浸出液；
3）制作贝母浸出液：将贝母粉碎后加重量200倍无菌水煮沸1-2小时，用300目的过滤纱布过滤获得贝母浸出液，冷却备用；
4）混合：将香橼浸出液、枇杷叶浸出液和贝母浸出液按2:1:1的重量比混合，制得香橼饮料。
香橼、枇杷叶、贝母都有止咳化痰、清热散结等抗炎作用，该饮料营养丰富且具备了保健功能；香橼浸出液和枇杷叶浸出液采用离心方式获得，饮料无沉淀杂质及不分层；该饮料通过焦亚硫酸钠去除了其苦味及鞣质，保留了果实的香气和微甜味，结合枇杷叶和贝母的清爽口感，使该饮料香味、口感俱佳，具备一定的品饮价值。
具体实施方式
实施例1：香橼饮料为香橼浸出液、枇杷叶浸出液以及贝母浸出液混合物，其制作方法包括下列步骤：制作香橼浸出液：清洗后的香橼切片，将切片后的香橼切片放入质量浓度 3-4％的焦亚硫酸钠溶液中浸泡24小时去除苦味，然后用清水漂洗后烘干至含水量4-10%，将香橼切片低温粉碎后的粉末加重量200倍无菌水混合均匀，进行离心分离并收集其上层清液，获得香橼浸出液。
制作枇杷叶浸出液：清洗枇杷叶，手工刮除枇杷叶上表面绒毛，将枇杷叶低温粉碎后的粉末加加重量200倍无菌水混合均匀，进行离心分离并收集其上层清液，获得枇杷叶浸出液。
制作贝母浸出液：将贝母粉碎后加重量200倍无菌水煮沸1-2小时，用300目的过滤纱布过滤获得贝母浸出液，冷却备用。
混合：将香橼浸出液、枇杷叶浸出液和贝母浸出液按2:1:1的重量比混合，制得香橼饮料。
Claims (1)
1.一种香橼饮料，其特征在于该饮料为香橼浸出液、枇杷叶浸出液以及贝母浸出液混合物，其制作方法包括下列步骤：
制作香橼浸出液：清洗后的香橼切片，将切片后的香橼切片放入质量浓度 3-4％的焦亚硫酸钠溶液中浸泡24小时去除苦味，然后用清水漂洗后烘干至含水量4-10%，将香橼切片低温粉碎后的粉末加重量200倍无菌水混合均匀，进行离心分离并收集其上层清液，获得香橼浸出液；
制作枇杷叶浸出液：清洗枇杷叶，手工刮除枇杷叶上表面绒毛，将枇杷叶低温粉碎后的粉末加加重量200倍无菌水混合均匀，进行离心分离并收集其上层清液，获得枇杷叶浸出液；
制作贝母浸出液：将贝母粉碎后加重量200倍无菌水煮沸1-2小时，用300目的过滤纱布过滤获得贝母浸出液，冷却备用；
混合：将香橼浸出液、枇杷叶浸出液和贝母浸出液按2:1:1的重量比混合，制得香橼饮料。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711124178.7A CN107811175A (zh) | 2017-11-14 | 2017-11-14 | 一种香橼饮料及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711124178.7A CN107811175A (zh) | 2017-11-14 | 2017-11-14 | 一种香橼饮料及其制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811175A true CN107811175A (zh) | 2018-03-20 |
Family
ID=61608960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711124178.7A Pending CN107811175A (zh) | 2017-11-14 | 2017-11-14 | 一种香橼饮料及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107811175A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145379A (zh) * | 2021-12-13 | 2022-03-08 | 西藏自治区高原生物研究所 | 一种香橼蜜饯制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125151A (zh) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种清凉型香橼果脯的制作方法 |
| CN104757652A (zh) * | 2015-04-27 | 2015-07-08 | 王昌金 | 一种香橼果汁饮品及其生产工艺 |
| CN105687671A (zh) * | 2016-03-15 | 2016-06-22 | 张向萍 | 一种止咳润喉汤 |
-
2017
- 2017-11-14 CN CN201711124178.7A patent/CN107811175A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125151A (zh) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种清凉型香橼果脯的制作方法 |
| CN104757652A (zh) * | 2015-04-27 | 2015-07-08 | 王昌金 | 一种香橼果汁饮品及其生产工艺 |
| CN105687671A (zh) * | 2016-03-15 | 2016-06-22 | 张向萍 | 一种止咳润喉汤 |
Non-Patent Citations (1)
| Title |
|---|
| 关荣发等: "《食品加工基础》", 30 April 2016 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145379A (zh) * | 2021-12-13 | 2022-03-08 | 西藏自治区高原生物研究所 | 一种香橼蜜饯制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105754768B (zh) | 一种含天然油茶皂苷的婴儿护理手工皂及其制备方法 | |
| CN104522809B (zh) | 人参、枸杞复合保健饮料及制备方法 | |
| CN102805399B (zh) | 一种脐橙复合果汁的制备工艺 | |
| CN104522807B (zh) | 人参、玉竹复合保健饮料及制备方法 | |
| CN101731374A (zh) | 蒲公英茶的生产方法 | |
| CN108541855A (zh) | 一种百香果果皮浆液的制备方法和百香果果皮饮料 | |
| CN103484293B (zh) | 一种余甘子果茶酒及其制作方法 | |
| CN102550755A (zh) | 一种无花果袋泡茶 | |
| CN101731393A (zh) | 枣树芽茶的生产方法 | |
| CN107535747A (zh) | 一种能润肺镇咳的柚子浓缩果肉果汁及其制作方法 | |
| CN107811175A (zh) | 一种香橼饮料及其制作方法 | |
| CN102669591A (zh) | 含有香蕉皮的功能性食品及其制备方法 | |
| CN102406015B (zh) | 一种黄麻叶保健茶及其制备方法 | |
| CN102972539A (zh) | 一种绿茶的制作工艺及其制成的绿茶 | |
| JP2004141140A (ja) | 海藻類の防腐処理方法、防腐処理した海藻類の加工食品、梅塩の製造方法、並びに海藻類及び梅を利用した飲み物 | |
| CN108464376A (zh) | 一种金银花叶凉茶的生产方法 | |
| CN104663981A (zh) | 川贝雪梨清热润肺养生茶颗粒及其制备方法 | |
| CN104509912A (zh) | 人参、山胡萝卜复合保健饮料及制备方法 | |
| KR20140013881A (ko) | 밤 꽃,속껍질 및 밤 과실을 이용한 밤 음료의 제조방법 및 그로부터 제조되는 밤 음료 | |
| CN106720730A (zh) | 一种补肾养胃的花茶及其制作方法 | |
| KR101346567B1 (ko) | 녹차꽃과 석류의 혼합발효액 및 그 제조방법 | |
| CN106578231A (zh) | 一种玛咖茶及其制备方法 | |
| CN108308472A (zh) | 洋葱山楂功能性饮料及其制备方法 | |
| CN105054165A (zh) | 一种槐米清凉解暑饮料及其制备方法 | |
| CN104872323A (zh) | 一种蜂蜜茉莉花茶及其制备方法 |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180320 |
|
| RJ01 | Rejection of invention patent application after publication |