CN108029911A - 一种罗汉果饮料配方 - Google Patents
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Classifications
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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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
Abstract
本发明公开了一种罗汉果饮料配方,所述配方如下:用清水冲洗掉罗汉果表面的尘土和污物进行粉碎至100‑200目,加水熬煮20‑30min,回流提取,过滤,加入粉碎的红枣粉熬煮,回流提取,过滤,加入粉碎的柠檬熬煮,回流提取,过滤,混合并加入山梨酸钾、蛋白糖和鹰嘴豆粉,搅拌均匀,过滤,趁热灌装,本发明使用安全方便,罗汉果干粉与水的质量比值1:10,浸提时间为30min时,温度为90℃时,有助于提高罗汉果饮料生产加工的质量和口感,还能起到清肺止咳、增强免疫、的功效,鹰嘴豆粉的添加,延迟女性细胞衰老,使皮肤保持弹性、养颜、丰乳、降血脂、减轻女性更年期综合症状,防止癌细胞的增殖,平衡荷尔蒙水平,控制血糖、改善糖尿病症状。
Description
技术领域
本发明属于罗汉果技术领域,具体涉及一种罗汉果饮料配方。
背景技术
罗汉果,葫芦科多年生藤本植物的果实。别名拉汗果、假苦瓜、光果木鳖、金不换、罗汉表、裸龟巴,被人们誉为“神仙果”,其叶心形,雌雄异株,夏季开花,秋天结果。主要产于广西壮族自治区桂林市永福县龙江乡、龙胜和百寿等镇,永福县和龙胜县是罗汉果之乡种植历史比较悠久,其中永福种植罗汉果已经有300多年历史,龙胜县种植罗汉果已经有200多年历史,中国百分之九十罗汉果产于永福县和龙胜县,罗汉果是桂林名贵的土特产,也是国家首批批准的药食两用材料之一,其主要功效是能止咳化痰。果实营养价值很高,含丰富的维生素C(每100克鲜果中含400毫克~500毫克)以及糖甙、果糖、葡萄糖、蛋白质、脂类等。
然而现有的罗汉果饮料配方在配比生产加工的过程中仍然存在着一些不合理的因素,现有的罗汉果饮料配方在生产加工的过程中浸提的时间、温度把控不合理影响了罗汉果饮料的口感,也影响了清肺止咳、增强免疫、止咳祛痰、益肝健脾、抑菌的功效,为了使得罗汉果饮料的口感更美,且使得罗汉果饮料的清肺止咳、增强免疫、止咳祛痰、益肝健脾、抑菌的功效充分体现,为此本发明提供一种罗汉果饮料配方。
发明内容
本发明的目的在于提供一种罗汉果饮料配方,以解决上述背景技术中提出的现有的罗汉果饮料配方在配比生产加工的过程中仍然存在着一些不合理的因素,现有的罗汉果饮料配方在生产加工的过程中浸提的时间、温度把控不合理影响了罗汉果饮料的口感,也影响了清肺止咳、增强免疫、止咳祛痰、益肝健脾、抑菌的问题。
为实现上述目的,本发明提供如下技术方案:一种罗汉果饮料配方,所述配方如下:
步骤一:材料准备,罗汉果、红枣、柠檬、山梨酸、蛋白糖、鹰嘴豆粉;
步骤二:清洗,选择果实饱满有光泽的罗汉果,用清水冲洗掉罗汉果表面的尘土和污物;
步骤三:粉碎,将步骤二所述清洗干净的罗汉果进行粉碎至100-200目;
步骤四:浸提原液制备,将步骤三所述粉碎至100-200目的罗汉果置于水浴锅内,并向锅内加入粉碎后的罗汉果粉重量8-12倍水,沸水煮20-30min,过滤后加入5-8倍水继续熬煮20-30min,之后在30-60℃进行回流提取,过滤,得到罗汉果浸提原液;
步骤五:红枣液制备,将清洗干净的红枣粉碎过100-200目筛,向罗汉果粉中加入其重量5-8倍水熬煮,之后在30-60℃下进行回流提取,过滤,得到红枣液;
步骤六:柠檬液制备,将清洗干净的柠檬进行粉碎过100-200目筛,向罗汉果粉中加入其重量5-8倍水熬煮,之后在30-60℃下进行回流提取,过滤,得到柠檬液;
步骤七:山梨酸钾制备,在反应釜中加入山梨酸,然后加入为山梨酸质量66%的水,在45℃下滴加49%的氢氧化钾溶液,直到反应液PH=8,反应45-60min,加入一定量的活性炭,真空抽滤,在40-45℃下将滤液减压蒸发3-4h达到要求后升温至70℃放料,离心脱水得结晶,母液回收,最后在105℃下烘干得到山梨酸钾;
步骤八:混合,将步骤四、五、六和七制备的罗汉果浸提原液、红枣液、柠檬液、山梨酸钾混合并加入蛋白糖和鹰嘴豆粉,搅拌均匀,过滤,趁热于65-75℃下灌装;
步骤九:将步骤八所述混合灌装的饮料及时杀菌,装入瓶中,放置温水中升温至90℃,保温15-20min,然后降温到40℃,取出饮料瓶擦净、贴标。
作为本发明的一种优选技术方案,所述罗汉果干粉与水的质量比值为1∶10的罗汉果提取液色泽、香气、滋味好。
作为本发明的一种优选技术方案,所述罗汉果干粉与水的质量比值在水浴锅中浸提30min时,罗汉果提取液口感爽口,色泽较正,味道适中,回甘好。
作为本发明的一种优选技术方案,所述罗汉果干粉与水的质量比值置于90℃的水浴锅中罗汉果提取液的色泽呈黑红色,甜味适宜,口感爽口。
作为本发明的一种优选技术方案,所述灌装时,封盖严密,保证内容物的质量,成品检验合格进行杀菌装瓶。
与现有技术相比,本发明的有益效果是:
(1)罗汉果干粉与水的质量比值1:10罗汉果提取液色泽、香气、滋味好、浸提时间为30min时,罗汉果提取液口感爽口,色泽较正,味道适中,回甘好、温度为90℃时,罗汉果提取液的色泽呈黑红色,甜味适宜,香气较其他温度下的提取液好,口感爽口,有助于提高罗汉果饮料生产加工的质量和口感,还能起到清肺止咳、增强免疫、止咳祛痰、益肝健脾、抑菌的功效;
(2)鹰嘴豆粉的添加,鹰嘴豆异黄酮对女性健康的影响很大,具有活性的植物性类雌激素,能够延迟女性细胞衰老,使皮肤保持弹性、养颜、丰乳、减少骨质丢失,促成骨生成、降血脂、减轻女性更年期综合症状,鹰嘴豆异黄酮也有防止癌细胞的增殖,促使癌细胞死亡的作用,可以很好的防治荷尔蒙类癌症(如乳腺癌和前列腺癌),平衡荷尔蒙水平,鹰嘴豆粉可以使体内胰岛素活性和胰岛素受体数量增加,达到控制血糖、改善糖尿病症状。
具体实施方式
实施例1
一种罗汉果饮料配方,包括如下步骤:
步骤一:材料准备,罗汉果、红枣、柠檬、山梨酸、蛋白糖、鹰嘴豆粉;
步骤二:清洗,选择果实饱满有光泽的罗汉果,用清水冲洗掉罗汉果表面的尘土和污物;
步骤三:粉碎,将步骤二所述清洗干净的罗汉果进行粉碎至100目;
步骤四:浸提原液制备,将步骤三所述粉碎至100目的罗汉果置于水浴锅内,并向锅内加入粉碎后的罗汉果粉重量8倍水,沸水煮20min,过滤后加入5倍水继续熬煮20min,之后在30℃进行回流提取,过滤,得到罗汉果浸提原液;
步骤五:红枣液制备,将清洗干净的红枣粉碎过100目筛,向罗汉果粉中加入其重量5倍水熬煮,之后在30℃下进行回流提取,过滤,得到红枣液;
步骤六:柠檬液制备,将清洗干净的柠檬进行粉碎过100目筛,向罗汉果粉中加入其重量5倍水熬煮,之后在30℃下进行回流提取,过滤,得到柠檬液;
步骤七:山梨酸钾制备,在反应釜中加入山梨酸,然后加入为山梨酸质量66%的水,在45℃下滴加49%的氢氧化钾溶液,直到反应液PH=8,反应45min,加入一定量的活性炭,真空抽滤,在40℃下将滤液减压蒸发3h达到要求后升温至70℃放料,离心脱水得结晶,母液回收,最后在105℃下烘干得到山梨酸钾;
步骤八:混合,将步骤四、五、六和七制备的罗汉果浸提原液、红枣液、柠檬液、山梨酸钾混合并加入蛋白糖和鹰嘴豆粉,搅拌均匀,过滤,趁热于65℃下灌装;
步骤九:将步骤八所述混合灌装的饮料及时杀菌,装入瓶中,放置温水中升温至90℃,保温15min,然后降温到40℃,取出饮料瓶擦净、贴标。
实施例2
一种罗汉果饮料配方,包括如下步骤:
步骤一:材料准备,罗汉果、红枣、柠檬、山梨酸、蛋白糖、鹰嘴豆粉;
步骤二:清洗,选择果实饱满有光泽的罗汉果,用清水冲洗掉罗汉果表面的尘土和污物;
步骤三:粉碎,将步骤二所述清洗干净的罗汉果进行粉碎至150目;
步骤四:浸提原液制备,将步骤三所述粉碎至150目的罗汉果置于水浴锅内,并向锅内加入粉碎后的罗汉果粉重量10倍水,沸水煮25min,过滤后加入7倍水继续熬煮25min,之后在45℃进行回流提取,过滤,得到罗汉果浸提原液;
步骤五:红枣液制备,将清洗干净的红枣粉碎过150目筛,向罗汉果粉中加入其重量7倍水熬煮,之后在45℃下进行回流提取,过滤,得到红枣液;
步骤六:柠檬液制备,将清洗干净的柠檬进行粉碎过150目筛,向罗汉果粉中加入其重量7倍水熬煮,之后在45℃下进行回流提取,过滤,得到柠檬液;
步骤七:山梨酸钾制备,在反应釜中加入山梨酸,然后加入为山梨酸质量66%的水,在45℃下滴加49%的氢氧化钾溶液,直到反应液PH=8,反应53min,加入一定量的活性炭,真空抽滤,在43℃下将滤液减压蒸发3.5h达到要求后升温至70℃放料,离心脱水得结晶,母液回收,最后在105℃下烘干得到山梨酸钾;
步骤八:混合,将步骤四、五、六和七制备的罗汉果浸提原液、红枣液、柠檬液、山梨酸钾混合并加入蛋白糖和鹰嘴豆粉,搅拌均匀,过滤,趁热于70℃下灌装;
步骤九:将步骤八所述混合灌装的饮料及时杀菌,装入瓶中,放置温水中升温至90℃,保温18min,然后降温到40℃,取出饮料瓶擦净、贴标。
实施例3
一种罗汉果饮料配方,包括如下步骤:
步骤一:材料准备,罗汉果、红枣、柠檬、山梨酸、蛋白糖、鹰嘴豆粉;
步骤二:清洗,选择果实饱满有光泽的罗汉果,用清水冲洗掉罗汉果表面的尘土和污物;
步骤三:粉碎,将步骤二所述清洗干净的罗汉果进行粉碎至200目;
步骤四:浸提原液制备,将步骤三所述粉碎至200目的罗汉果置于水浴锅内,并向锅内加入粉碎后的罗汉果粉重量12倍水,沸水煮30min,过滤后加入8倍水继续熬煮30min,之后在60℃进行回流提取,过滤,得到罗汉果浸提原液;
步骤五:红枣液制备,将清洗干净的红枣粉碎过200目筛,向罗汉果粉中加入其重量8倍水熬煮,之后在60℃下进行回流提取,过滤,得到红枣液;
步骤六:柠檬液制备,将清洗干净的柠檬进行粉碎过200目筛,向罗汉果粉中加入其重量8倍水熬煮,之后在60℃下进行回流提取,过滤,得到柠檬液;
步骤七:山梨酸钾制备,在反应釜中加入山梨酸,然后加入为山梨酸质量66%的水,在45℃下滴加49%的氢氧化钾溶液,直到反应液PH=8,反应60min,加入一定量的活性炭,真空抽滤,在45℃下将滤液减压蒸发4h达到要求后升温至70℃放料,离心脱水得结晶,母液回收,最后在105℃下烘干得到山梨酸钾;
步骤八:混合,将步骤四、五、六和七制备的罗汉果浸提原液、红枣液、柠檬液、山梨酸钾混合并加入蛋白糖和鹰嘴豆粉,搅拌均匀,过滤,趁热于75℃下灌装;
步骤九:将步骤八所述混合灌装的饮料及时杀菌,装入瓶中,放置温水中升温至90℃,保温20min,然后降温到40℃,取出饮料瓶擦净、贴标。
浸提时间对罗汉果提取液品质的影响
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种罗汉果饮料配方,其特征在于,所述配方如下:
步骤一:材料准备,罗汉果、红枣、柠檬、山梨酸、蛋白糖、鹰嘴豆粉;
步骤二:清洗,选择果实饱满有光泽的罗汉果,用清水冲洗掉罗汉果表面的尘土和污物;
步骤三:粉碎,将步骤二所述清洗干净的罗汉果进行粉碎至100-200目;
步骤四:浸提原液制备,将步骤三所述粉碎至100-200目的罗汉果置于水浴锅内,并向锅内加入粉碎后的罗汉果粉重量8-12倍水,沸水煮20-30min,过滤后加入5-8倍水继续熬煮20-30min,之后在30-60℃进行回流提取,过滤,得到罗汉果浸提原液;
步骤五:红枣液制备,将清洗干净的红枣粉碎过100-200目筛,向罗汉果粉中加入其重量5-8倍水熬煮,之后在30-60℃下进行回流提取,过滤,得到红枣液;
步骤六:柠檬液制备,将清洗干净的柠檬进行粉碎过100-200目筛,向罗汉果粉中加入其重量5-8倍水熬煮,之后在30-60℃下进行回流提取,过滤,得到柠檬液;
步骤七:山梨酸钾制备,在反应釜中加入山梨酸,然后加入为山梨酸质量66%的水,在45℃下滴加49%的氢氧化钾溶液,直到反应液PH=8,反应45-60min,加入一定量的活性炭,真空抽滤,在40-45℃下将滤液减压蒸发3-4h达到要求后升温至70℃放料,离心脱水得结晶,母液回收,最后在105℃下烘干得到山梨酸钾;
步骤八:混合,将步骤四、五、六和七制备的罗汉果浸提原液、红枣液、柠檬液、山梨酸钾混合并加入蛋白糖和鹰嘴豆粉,搅拌均匀,过滤,趁热于65-75℃下灌装;
步骤九:将步骤八混合灌装的饮料及时杀菌,装入瓶中,放置温水中升温至90℃,保温15-20min,然后降温到40℃,取出饮料瓶擦净、贴标。
2.根据权利要求1所述的一种罗汉果饮料配方,其特征在于:所述罗汉果干粉与水的质量比值为1∶10的罗汉果提取液色泽、香气、滋味好。
3.根据权利要求1所述的一种罗汉果饮料配方,其特征在于:所述罗汉果干粉与水的质量比值在水浴锅中浸提30min时,罗汉果提取液口感爽口,色泽较正,味道适中,回甘好。
4.根据权利要求1所述的一种罗汉果饮料配方,其特征在于:所述罗汉果干粉与水的质量比值置于90℃的水浴锅中罗汉果提取液的色泽呈黑红色,甜味适宜,口感爽口。
5.根据权利要求1所述的一种罗汉果饮料配方,其特征在于:所述灌装时,封盖严密,保证内容物的质量,成品检验合格进行杀菌装瓶。
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