CN107996905A - 一种内含火龙果果肉颗粒的饮料及其制备方法 - Google Patents
一种内含火龙果果肉颗粒的饮料及其制备方法 Download PDFInfo
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- CN107996905A CN107996905A CN201711160297.8A CN201711160297A CN107996905A CN 107996905 A CN107996905 A CN 107996905A CN 201711160297 A CN201711160297 A CN 201711160297A CN 107996905 A CN107996905 A CN 107996905A
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Abstract
本发明公开了一种内含火龙果果肉颗粒的饮料及其制备方法,先是制备火龙果果肉颗粒,再制备金花茶浸提液,同时制备莲雾果汁,而后将原料混合、沉淀过滤、调味杀菌、无菌灌装即可得到内含火龙果果肉颗粒的饮料。饮料内含茉莉花瓣和火龙果果肉颗粒。本发明是以火龙果、莲雾、茉莉花、竹盐、金花茶浸提液等为生产原料,融合了多物质的营养成分,营养丰富;口味酸甜,口感良好,色泽漂亮,富含丰富的火龙果果肉颗粒和茉莉花瓣。
Description
技术领域
本发明属于食品饮料技术领域,具体是涉及火龙果果肉颗粒饮品及其制备方法。
背景技术
火龙果(拉丁学名:Hylocereus undulatus Britt),仙人掌科、量天尺属植物,又称红龙果、龙珠果、仙蜜果、玉龙果。火龙果营养丰富、功能独特,它含有一般植物少有的植物性白蛋白以及花青素,丰富的维生素和水溶性膳食纤维。由于火龙果果实中的花青素含量较高,因此具有明显的抗氧化作用,能有效防止血管硬化,抑制痴呆症的发生、排毒护胃。火龙果富含维生素C及具有减肥、降低血糖、润肠、预防大肠癌的水溶性膳食纤维。
莲雾(拉丁学名:Eugenia javanica Lam),又名天桃、水蒲桃、洋蒲桃等,属于桃金娘科蒲桃属,原产于马来西亚、印度尼西亚和印度等国家。17世纪我国台湾最早引种,是著名的热带、亚热带水果。现在我国广东、海南、福建、广西等省均有栽培。莲雾树速生快长,周年常绿,花期长,花浓香,花色多半为绿色,挂果期长;莲雾果实色泽鲜艳,外形美观,果肉棉絮状,营养丰富,清爽可口,在春夏季作为清凉解渴果品深受欢迎。
莲雾果实性味甘平,功效清热、利尿、安神、润肺、止咳、除痰、凉血、收敛,主治肺燥咳嗽、呃逆不止、痔疮出血、胃腹胀满、肠炎痢疾、糖尿病等症。莲雾果实营养丰富,每100g莲雾果肉组织中,水分含量约为90.75g,总糖含量约为7.680g,蛋白质含量约为0.690g,维C含量约为7.807mg,有机酸约为0.205mg/kg,果皮花青素为0.073mg/kg。
莲雾果肉极不易保存,具有明显的地域性和季节性。通常室温下只能贮存一周,旺收季节易积压,造成经济损失。而莲雾果肉中含有的多酚氧化酶是引起莲雾果实褐变、不易保存的主要原因。因此针对莲雾果实的加工生产,将是缓解莲雾果实不易保存的缺陷来说是非常好的途径,同时增大莲雾的产业价值。
目前市场上的饮品,主要是单纯以莲雾果实为原料进行的再加工。未见有将莲雾果实与火龙果果肉结合,再融合清香淡雅的茉莉花,添加具有排毒、养颜、抗氧化天然食品竹盐,具有抗菌消炎、清热解毒、利尿消肿等功效的金花茶浸提液等共同作用制备饮料的技术出现。
发明内容
本发明的目的是提供一种内含火龙果果肉颗粒的饮料及其制备方法。该饮品以火龙果、莲雾、茉莉花、竹盐、金花茶浸提液等为生产原料,融合了多物质的营养成分,营养丰富;口味酸甜,口感良好,色泽漂亮,富含丰富的火龙果果肉颗粒和茉莉花瓣。
本发明通过以下技术方案实现:
本发明的内含火龙果果肉颗粒的饮料的制备方法,包括如下步骤:
(1)火龙果果肉颗粒的制备:将莲雾破碎成直径为1~2mm的颗粒,放入浓度为0.3wt‰的羧甲基纤维素水溶液中浸泡60~90min,温度控制在30~40℃;然后将浸泡过的果肉颗粒投入清水中浸泡洗涤30~60min,取出风干表面水分即得到硬化的火龙果果肉颗粒;
(2)金花茶浸提液的制备:将金花茶花朵切碎,加水浸泡30~60min,再采用超声波浸提20~40min,得到金花茶浸提液备用;
(3)莲雾果汁的制备:将莲雾进行磨浆榨汁,过滤除去残余果肉,得到莲雾果汁;具体是莲雾果肉加水,经过胶体研磨而成;其中莲雾果肉与水的重量比为1:2~3。
(4)混合:在搅拌状态下,先后在莲雾果汁中加入金花茶浸提液及莲雾果汁10~15倍体积的水,待混合均匀后,逐步升温至50~60℃,加入竹盐、玉米低聚肽粉,待竹盐和玉米低聚肽粉充分溶解后在80~100℃高温下杀菌得到半成品。
该步骤优选搅拌转速为200~400r/min,竹盐和玉米低聚肽粉的加入温度为55℃。在这个条件下,各营养原料融合得更为充分,相互间的功效得以加强,溶解性更好。
(5)沉淀过滤:将半成品冷却至室温,然后过滤除去不溶物;
(6)调味杀菌:向经过沉淀过滤的半成品中加入粉碎过的茉莉花和火龙果果肉颗粒,再加入柠檬酸调节饮料pH至6~6.8,再加入果糖溶液调节含糖量至1~20g/L;然后在90~120℃进行高温杀菌1~5min;
(7)无菌灌装:将饮品进行无菌灌装即得到内含火龙果果肉颗粒的饮料。
作为技术方案的优选,莲雾果汁、金花茶浸提液、竹盐、玉米低聚肽粉、茉莉花和火龙果果肉颗粒的重量配比为30~50:1~10:1~10:0.01~0.5:1~2:0.1~5。
本发明的金花茶浸提液的制备过程中,超声波浸提温度为30~60℃,超声波频率为15~20kHz;金花茶与水的重量配比为1:30~100。
本发明生产出来的内含火龙果果肉颗粒的饮料内含茉莉花瓣和火龙果果肉颗粒,含糖量为1~20g/L。
本发明中其他原料的功效特点:
金花茶(Camellia nitidissima chi)为山茶科,山茶属,金花茶系植物。经过现代医学的权威部门及相关科研机构的测定:金花茶属无毒级,富含的锗(Ge)、硒(Se)、金花茶锌(Zn)、钴(Co)、钼(Mo)、钒(V)等微量元素,对人体有重要的保健作用。
金花茶叶还含有氨基酸、茶多酚、皂甙类、黄酮类等多种人体所需的有益成分。经临床实验证明:金花茶具有降血脂、降胆固醇、降血压、抗衰老、激活人体多种酶等特殊保健作用。因此用金花茶浸提液作为饮料的原料是对人体是非常好的。
茉莉花,别名:茉莉,拉丁文名:Jasminum sambac(L.)Ait。茉莉的花极香,为著名的花茶原料及重要的香精原料;具有辛、甘、凉、清热解毒、利湿作用。
竹盐:是将日晒盐装入青竹中,两端以天然黄土封口,以松树为燃料,经1000℃~1500℃高温煅烧后提炼出来的物质。竹盐富含丰富的矿物质元素具有解毒、排毒的功效,能够平衡和调节人体机能,同时具有抗氧化,清除自由基的功效。
玉米低聚肽(corn oligopeptides,COP),属于新资源食品,是从玉米蛋白中酶解分离提取,主要由2~6个氨基酸组成,分子量集中在200~1000的低聚肽混合物;相比于玉米蛋白而言,易被人体吸收,可以不经肠胃消化而被直接吸收,而且具有特殊的生理功能。玉米低聚肽含有高比例的亮氨酸、缬氨酸、丙氨酸等疏水性氨基酸以及支链氨基酸和中性氨基酸,很少含有赖氨酸等碱性氨基酸。这种特殊氨基酸组成,使得玉米低聚肽具有多种功能,如降血压、解酒、降低血清胆固醇、抗疲劳等,与其抗氧化性有直接关系。
本发明具有以下优点:
(1)本发明以莲雾、茉莉花、竹盐、金花茶浸提液、玉米低聚肽粉为原料,融合各组分中的有效成分,使相互间的功效及作用得到增加,而且具有花香的芬芳。
(2)本发明的饮料既能够清热止渴,同时富含丰富的营养元素,融合了天然的竹盐产品,具有排毒、解毒之功效,加入的金花茶浸提液能够有效的降血压、提高抗氧化、抗衰老的功效,再加入易于人体吸收的新资源食品——玉米低聚肽,这样使得该饮料的有益成分更容易为人体所吸收。
(3)本发明的制备工艺简单,可以规模化生产,有效缓解了由于莲雾难以保存带来的问题,提高莲雾生产价值。
(4)本发明添加了火龙果果肉颗粒及茉莉花瓣,因此口感顺滑,既带有果肉的香甜,又有花香气息,色泽上更为诱人,清爽香甜。
(5)本饮品中采用的甜味剂——果糖,是一种含6碳的酮糖类单糖,为葡萄糖的同分异构体。纯净果糖为无色晶体,熔点为103~105℃,它不易结晶,易溶于水。果糖的甜味是清爽可口,不留腻。果糖在人体内代谢不受胰岛素的控制,果糖的摄入不会引起血糖高峰,适合糖尿病患者的食物甜味剂。
具体实施方式
下面通过实施例对本发明作进一步说明,但不作为是对本发明的限制。
实施例1
本发明的内含火龙果果肉颗粒的饮料的制备方法,包括如下步骤:
(1)金花茶浸提液的制备:将金花茶花朵切碎,然后按金花茶与水的重量配比为1:50的比例加水浸泡40min,再采用超声波浸提30min,浸提温度为35~40℃,超声波超声波频率为15kHz;过滤,得到金花茶浸提液备用。
(2)火龙果果肉颗粒的制备:将莲雾果实破碎成直径为1~2mm的颗粒,放入浓度为0.3wt‰的羧甲基纤维素水溶液中浸泡60min,温度控制在35~40℃;然后将浸泡过的果肉颗粒投入清水中浸泡洗涤30~40min,取出风干表面水分即得到硬化的火龙果果肉颗粒。
(3)莲雾果汁的制备:将莲雾果肉与水的按照重量比为1:2混合,再经过胶体研磨,再过滤除去残余果肉,得到莲雾果汁。
(4)混合:在搅拌状态下,搅拌转速为300r/min,在40kg莲雾果汁中加入5kg金花茶浸提液、400kg水,待混合均匀后,逐步升温至55℃,加入5kg竹盐、0.5kg玉米低聚肽粉,待竹盐和玉米低聚肽粉充分溶解后在100℃高温下杀菌得到半成品。
(5)沉淀过滤:将半成品冷却至室温,然后过滤除去不溶物;
(6)调味杀菌:向经过沉淀过滤的半成品中加入2kg粉碎过的茉莉花和1kg火龙果果肉颗粒,再加入柠檬酸调节饮料pH至6.5,最后加入果糖溶液调节含糖量至10~15g/L;然后在110~120℃进行高温杀菌1~5min;
(7)无菌灌装:将饮品进行无菌灌装即得到内含火龙果果肉颗粒的饮料。
本发明生产出来的内含火龙果果肉颗粒的饮料色泽为乳白色,内含火龙果果肉颗粒和茉莉花花瓣,口感酸甜爽滑,营养丰富,含糖量为10~15g/L。
实施例2
本发明的内含火龙果果肉颗粒的饮料的制备方法,包括如下步骤:
(1)金花茶浸提液的制备:将金花茶花朵切碎,然后按金花茶与水的重量配比为1:30的比例加水浸泡30min,再采用超声波浸提30min,浸提温度为30~40℃,超声波超声波频率为15kHz;过滤,得到金花茶浸提液备用。
(2)火龙果果肉颗粒的制备:将莲雾果实破碎成直径为1~2mm的颗粒,放入浓度为0.3wt‰的羧甲基纤维素水溶液中浸泡60min,温度控制在40℃;然后将浸泡过的果肉颗粒投入清水中浸泡洗涤60min,取出风干表面水分即得到硬化的火龙果果肉颗粒。
(3)莲雾果汁的制备:将莲雾果肉与水的按照重量比为1:2混合,再经过胶体研磨,再过滤除去残余果肉,得到莲雾果汁。
(4)混合:在搅拌状态下,搅拌转速为200r/min,在50kg莲雾果汁中加入10kg金花茶浸提液、500kg水,待混合均匀后,逐步升温至50℃,加入10kg竹盐、0.1kg玉米低聚肽粉,待竹盐和玉米低聚肽粉充分溶解后在90℃高温下杀菌得到半成品。
(5)沉淀过滤:将半成品冷却至室温,然后过滤除去不溶物;
(6)调味杀菌:向经过沉淀过滤的半成品中加入5kg粉碎过的茉莉花和2kg火龙果果肉颗粒,再加入柠檬酸调节饮料pH至6.8,最后加入果糖溶液调节含糖量至1~5g/L;然后在90~100℃进行高温杀菌5min;
(7)无菌灌装:将饮品进行无菌灌装即得到内含火龙果果肉颗粒的饮料。
本发明生产出来的内含火龙果果肉颗粒的饮料色泽为乳白色,内含火龙果果肉颗粒和茉莉花花瓣,口感酸甜爽滑,营养丰富,含糖量为1~5g/L。
实施例3
本发明的内含火龙果果肉颗粒的饮料的制备方法,包括如下步骤:
(1)金花茶浸提液的制备:将金花茶花朵切碎,然后按金花茶与水的重量配比为1:70的比例加水浸泡40min,再采用超声波浸提40min,浸提温度为40~50℃,超声波超声波频率为18kHz;过滤,得到金花茶浸提液备用。
(2)火龙果果肉颗粒的制备:将莲雾果实破碎成直径为1~2mm的颗粒,放入浓度为0.3wt‰的羧甲基纤维素水溶液中浸泡70min,温度控制在30~35℃;然后将浸泡过的果肉颗粒投入清水中浸泡洗涤40min,取出风干表面水分即得到硬化的火龙果果肉颗粒。
(3)莲雾果汁的制备:将莲雾果肉与水的按照重量比为1:3混合,再经过胶体研磨,再过滤除去残余果肉,得到莲雾果汁。
(4)混合:在搅拌状态下,搅拌转速为400r/min,在30kg莲雾果汁中加入1kg金花茶浸提液、450kg水,待混合均匀后,逐步升温至60℃,加入1kg竹盐、0.2kg玉米低聚肽粉,待竹盐和玉米低聚肽粉充分溶解后在95℃高温下杀菌得到半成品。
(5)沉淀过滤:将半成品冷却至室温,然后过滤除去不溶物;
(6)调味杀菌:向经过沉淀过滤的半成品中加入0.1kg粉碎过的茉莉花和1.5kg火龙果果肉颗粒,再加入柠檬酸调节饮料pH至6.0,最后加入果糖溶液调节含糖量至15~20g/L;然后在120℃进行高温杀菌1min;
(7)无菌灌装:将饮品进行无菌灌装即得到内含火龙果果肉颗粒的饮料。
本发明生产出来的内含火龙果果肉颗粒的饮料色泽为乳白色,内含火龙果果肉颗粒和茉莉花花瓣,口感酸甜爽滑,营养丰富,含糖量为15~20g/L。
实施例4
本发明的内含火龙果果肉颗粒的饮料的制备方法,包括如下步骤:
(1)金花茶浸提液的制备:将金花茶花朵切碎,然后按金花茶与水的重量配比为1:100的比例加水浸泡60min,再采用超声波浸提20min,浸提温度为50~60℃,超声波超声波频率为20kHz;过滤,得到金花茶浸提液备用。
(2)火龙果果肉颗粒的制备:将莲雾果实破碎成直径为1~2mm的颗粒,放入浓度为0.3wt‰的羧甲基纤维素水溶液中浸泡90min,温度控制在35~40℃;然后将浸泡过的果肉颗粒投入清水中浸泡洗涤30min,取出风干表面水分即得到硬化的火龙果果肉颗粒。
(3)莲雾果汁的制备:将莲雾果肉与水的按照重量比为1:3混合,再经过胶体研磨,再过滤除去残余果肉,得到莲雾果汁。
(4)混合:在搅拌状态下,搅拌转速为350r/min,在35kg莲雾果汁中加入4kg金花茶浸提液、400kg水,待混合均匀后,逐步升温至55℃,加入8kg竹盐、0.01kg玉米低聚肽粉,待竹盐和玉米低聚肽粉充分溶解后在85℃高温下杀菌得到半成品。
(5)沉淀过滤:将半成品冷却至室温,然后过滤除去不溶物;
(6)调味杀菌:向经过沉淀过滤的半成品中加入0.1kg粉碎过的茉莉花和1.5kg火龙果果肉颗粒,再加入柠檬酸调节饮料pH至6.5,最后加入果糖溶液调节含糖量至10~15g/L;然后在100℃进行高温杀菌5min;
(7)无菌灌装:将饮品进行无菌灌装即得到内含火龙果果肉颗粒的饮料。
本发明生产出来的内含火龙果果肉颗粒的饮料色泽为乳白色,内含火龙果果肉颗粒和茉莉花花瓣,口感酸甜爽滑,营养丰富,含糖量为10~15g/L。
Claims (7)
1.一种内含火龙果果肉颗粒的饮料的制备方法,其特征在于:它包括如下步骤:
(1)火龙果果肉颗粒的制备:将莲雾破碎成直径为1~2mm的颗粒,放入浓度为0.3wt‰的羧甲基纤维素水溶液中浸泡60~90min,温度控制在30~40℃;然后将浸泡过的果肉颗粒投入清水中浸泡洗涤30~60min,取出风干表面水分即得到硬化的火龙果果肉颗粒;
(2)金花茶浸提液的制备:将金花茶花朵切碎,加水浸泡30~60min,再采用超声波浸提20~40min,得到金花茶浸提液备用;
(3)莲雾果汁的制备:将莲雾进行磨浆榨汁,过滤除去残余果肉,得到莲雾果汁;
(4)混合:在搅拌状态下,先后在莲雾果汁中加入金花茶浸提液及莲雾果汁10~15倍体积的水,待混合均匀后,逐步升温至50~60℃,加入竹盐、玉米低聚肽粉,待竹盐和玉米低聚肽粉充分溶解后在80~100℃高温下杀菌得到半成品;
(5)沉淀过滤:将半成品冷却至室温,然后过滤除去不溶物;
(6)调味杀菌:向经过沉淀过滤的半成品中加入粉碎过的茉莉花和火龙果果肉颗粒,再加入柠檬酸调节饮料pH至6~6.8,最后加入果糖溶液调节含糖量;然后在90~120℃进行高温杀菌1~5min;
(7)无菌灌装:将饮品进行无菌灌装即得到内含火龙果果肉颗粒的饮料。
2.根据权利要求1所述的内含火龙果果肉颗粒的饮料的制备方法,其特征在于:莲雾果汁、金花茶浸提液、竹盐、玉米低聚肽粉、茉莉花和火龙果果肉颗粒的重量配比为30~50:1~10:1~10:0.01~0.5:1~2:0.1~5。
3.根据权利要求1所述的内含火龙果果肉颗粒的饮料的制备方法,其特征在于:所述金花茶浸提液的制备过程中,超声波浸提温度为30~60℃,超声波频率为15~20kHz;金花茶与水的重量配比为1:30~100。
4.根据权利要求1所述的内含火龙果果肉颗粒的饮料的制备方法,其特征在于:所述莲雾果汁是莲雾果肉加水,经过胶体研磨而成;其中莲雾果肉与水的重量比为1:2~3。
5.根据权利要求1所述的内含火龙果果肉颗粒的饮料的制备方法,其特征在于:所述步骤(3)的搅拌转速为200~400r/min。
6.根据权利要求5所述的内含火龙果果肉颗粒的饮料的制备方法,其特征在于:所述步骤(3)竹盐和玉米低聚肽粉的加入温度为55℃。
7.采用如权利要求1~6任一所述的制备方法生产出来的内含火龙果果肉颗粒的饮料,其特征在于:饮料内含茉莉花瓣和火龙果果肉颗粒,含糖量为1~20g/L。
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