CN108029915A - 一种桃花汁饮料及其制备方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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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
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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
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- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于新型饮料领域，更具体地，涉及一种桃花汁饮料及其制备方法。一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，桃花汁5％‑17％、白砂糖8％‑12％、蜂蜜3％‑8％、柠檬酸0.05％‑0.08％、木糖醇0.05％‑0.1％、蒸馏水63％‑83％。
Description
技术领域
本发明属于新型饮料领域，更具体地，涉及一种桃花汁饮料及其制备方法。
背景技术
桃花是我国常见的一种食用花卉，它的美容与保健功效自古就为人们所称道。《唐本草》记载：桃花“主下恶气，消肿满，利大小肠”，桃花对于很多疾病都有不错的疗效。桃花含有胡萝卜素，维生素B1，维生素B2，烟酸，维生素C，维生素E，山奈酚，优质蛋白质，精油，脂肪，纤维素，钾，铁，磷，锌等营养物质。其中的山奈酚等物质可以改善血液循环，促进皮肤营养和氧的供给，从而起到滋润肌肤的作用。桃花含有丰富的维生素，可以防止色素的慢性沉着，可以有效去除黄褐斑、黑斑等。
虽然我国广栽桃，栽培面积达700万亩，总产量50亿公斤以上，桃花美容养颜的功效也是众所周知，但是每年疏花近1亿公斤，利用率极低，造成了极大的资源浪费。
人们有美容养颜、养生保健的需求，即使市场上有桃花茶等花草茶饮品，但口感单一，冲调步骤复杂，并没有可直接饮用的桃花汁饮料。饮料的配方不同，采用的调配方法不同，饮料的味道则不同。为了满足消费者能够直接饮用具有特色的桃花汁饮料的需求，针对桃花，本发明提出了一种桃花汁饮料。
发明内容
本发明的目的是提高桃花的利用率，变废为宝，提供一种桃花汁饮料及其制备方法，该桃花汁饮料不添加任何色素，具有光泽皮肤、美白面容等保健作用。
为实现上述目的，本发明采用如下技术方案：
一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
本技术方案进一步的优化，主要包括按重量份计的以下原料混合制备而成，
本技术方案进一步的优化，还包括防腐剂。
本技术方案更进一步的优化，所述防腐剂为山梨酸。
一种桃花汁饮料的制备方法，将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为5s-20s，最后罐装、冷却后进行无菌包装制成。
本技术方案进一步的优化，所述高温瞬时杀菌时间为20s。
采用上述技术方案，本发明具有以下优点：
1.本发明提出的桃花汁饮料以桃花汁为主料，桃花具有活血润肤、峻下利尿、美容减肥等功效，符合人们的生活习惯，口感清爽。
2.本发明提出的桃花汁饮料中的原料都是市场上常见的材料，比较容易获取，成本低廉，市场前景好。
3.本发明提出的桃花汁饮料在饮用过程中无需冲调，酌量直接饮用即可，简单方便，适合各个场合饮用。
具体实施方式
为详细说明技术方案的技术内容、构造特征、所实现目的及效果，以下结合具体实施例详予说明。
本发明提出一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
实施例一
一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
该实施例一的制备方法，将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为20s，最后罐装、冷却后进行无菌包装制成。
实施例二
一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
该实施例二的制备方法，将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为15s，最后罐装、冷却后进行无菌包装制成。
实施例三
一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
该实施例三的制备方法，将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为10s，最后罐装、冷却后进行无菌包装制成。
实施例四
一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
该实施例四的制备方法，将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为17s，最后罐装、冷却后进行无菌包装制成。
实施例五
一种桃花汁饮料，主要包括按重量份计的以下原料混合制备而成，
该实施例五的制备方法，将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为10s，最后罐装、冷却后进行无菌包装制成。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者终端设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者终端设备所固有的要素。在没有更多限制的情况下，由语句“包括……”或“包含……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者终端设备中还存在另外的要素。此外，在本文中，“大于”、“小于”、“超过”等理解为不包括本数；“以上”、“以下”、“以内”等理解为包括本数。
尽管已经对上述各实施例进行了描述，但本领域内的技术人员一旦得知了基本创造性概念，则可对这些实施例做出另外的变更和修改，所以以上所述仅为本发明的实施例，并非因此限制本发明的专利保护范围，凡是利用本发明说明书内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围之内。
Claims (6)
1.一种桃花汁饮料，其特征在于：主要包括按重量份计的以下原料混合制备而成，
2.如权利要求1所述的桃花汁饮料，其特征在于：主要包括按重量份计的以下原料混合制备而成，
3.如权利要求1所述的桃花汁饮料，其特征在于：还包括防腐剂。
4.如权利要求3所述的桃花汁饮料，其特征在于：所述防腐剂为山梨酸。
5.如权利要求1-4所述的桃花汁饮料的制备方法，其特征在于：将所述原料按照重量份配比混合，然后高温瞬时杀菌，温度为115摄氏度，时间为5s-20s，最后罐装、冷却后进行无菌包装制成。
6.如权利要求5所述的桃花汁饮料的制备方法，其特征在于：所述高温瞬时杀菌时间为20s。
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| CN106901114A (zh) * | 2017-03-15 | 2017-06-30 | 钱建荣 | 一种芹菜汁饮料及其制备方法 |
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