CN108157694A - 玫瑰花氨基酸饮料及其制备方法 - Google Patents
玫瑰花氨基酸饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及玫瑰花氨基酸饮料及其制备方法,属于植物饮料生产技术领域。其中各原料组分按重量百分比组成为:玫瑰花水提液10‑30,玉兰花水提液1‑10,植物氨基酸(玫瑰花)0.01‑1,玫瑰花纯露1‑5,浓缩果汁1‑10,木糖醇5‑20,酸味剂(Vc、柠檬酸、苹果酸、柠檬酸钠)0.01‑0.3,增稠剂(黄原胶、羧甲基纤维素钠、结冷胶)0.01‑0.1,天然色素0‑0.1,余量补充水。其制作步骤为:(1)提取,(2)溶解,(3)调配,(4)调色,(5)灭菌灌装。应用此方法生产的玫瑰花氨基酸饮料可补充人体所需氨基酸,花香浓郁、口感柔和;玫瑰花纯露与木糖醇搭配,具有低热量、改善便秘等优点,可增加玫瑰花氨基酸产品种类、提高企业经济效益。
Description
技术领域
本发明属于植物饮料生产技术领域,具体为玫瑰花和水果的颜色、气味、口感、营养皆谐调的玫瑰花氨基酸饮料的制备方法。
背景技术
玫瑰(Rosa rugosa)属蔷薇科落叶灌木,药食两用植物,最突出的功效是理气解郁、活血散淤、滋养容颜和调经止痛,尤适于女性。玉兰花含有丰富的维生素、氨基酸和多种微量元素,有祛风散寒,通气理肺之效。玉兰花(Magnolia denudata)属木兰科落叶乔木,木兰花含有的活性物质能迅速渗透肌肤深层,补充细胞水分及营养物质,抚平幼纹,淡化色斑,提供细胞能量,加速血液循环,排除肌肤废物毒素。氨基酸与人类的生命活动息息相关,参与酶、激素、嘧啶、嘌呤等的构成;可以转变为组织蛋白质;在调节生理机能、催化代谢过程中起着非常重要的作用。
植物饮料近几年正在悄然兴起,并快速发展,市场前景令人期待;越来越多的水果和花卉被制作成饮料,人们希望有更天然、绿色、营养、健康的饮品出现,无论是外观还是口感均在考虑内。现有的玫瑰饮料包括鲜花榨汁、干花浸泡、鲜花水提等,但加入的玫瑰花营养成分不足。同时制备过程中添加有白砂糖等高热量甜味剂以及防腐剂等化学物质,不仅降低了产品的营养保健价值,而且不适于糖尿病人饮用,消费群体受限。
本发明以新鲜玫瑰花为原料,采用中药煎煮法,将玫瑰花中所含的玫瑰花花色苷、多糖类、黄酮类和多种微量元素等营养充分提取;玫瑰花纯露富含小分子的玫瑰精油,具有浓郁的玫瑰花香功能,长期饮用,可改善口气,皮肤暗淡,便秘等问题;加入玫瑰花氨基酸,可充分保证玫瑰花的营养成分;同时添加浓缩果汁,可改善玫瑰花中单宁成分造成的苦涩味。目前,关于玫瑰花的加工技术和产品较多,但尚未见添加玫瑰花氨基酸的饮品。
更佳的,本发明中的玫瑰花氨基酸饮料添加提取纯化的玫瑰花氨基酸和玫瑰花纯露;提取的玫瑰花氨基酸富含17种氨基酸,补充人体所需,花香浓郁、口感柔和,玫瑰花纯露与木糖醇搭配,起到低热量,改善便秘的作用。
发明内容
随着人们生活水平的提高,对饮料产品的需求也出现了多样化,以外观、营养、风味和功能为主要评价标准,饮料产品的种类和功效越来越多。本发明提出一种低热量、天然健康、营养丰富的玫瑰花氨基酸饮料的制备方法,长期饮用该饮料具有纤体减肥、润肠通便、排毒养颜等方面的作用,适用于爱美的减肥女性。
本发明的技术方案是通过以下措施来实现的:
玫瑰花氨基酸饮料,其特征是它由以下组分按重量百分比组成:
玫瑰花水提液 10-30;
玉兰花水提液1-10;
植物氨基酸(玫瑰花) 0.01-1;
玫瑰花纯露 1-5;
浓缩果汁 1-10;
木糖醇5-20;
酸味剂(Vc、柠檬酸、苹果酸、柠檬酸钠)0.01-0.3;
增稠剂(黄原胶、羧甲基纤维素钠、结冷胶)0.01-0.1;
天然色素 0-0.1;
余量补充水。
下面是对上述发明技术方案的进一步优化或/和改进:
本发明的玫瑰花氨基酸饮料,其特征在于采用下列步骤制作:
第一步,提取,制备玫瑰花水提液和木兰花水提液,在新鲜玫瑰花中加入去离子水,加热回流,回流提取物趁热过滤,将水洗滤渣后的液体一同过滤,得到玫瑰花水提液。制备玉兰花水提液,取玉兰干花适量,热水浸泡,得玉兰花水提液;
第二步,溶解,按调配饮料总重量百分比计,将增稠剂、酸味剂和木糖醇溶于水中,搅拌至均匀;
第三步,调配,按调配饮料总重量百分比计,将玫瑰花水提液、玉兰花水提液、浓缩果汁、植物氨基酸(玫瑰花)搅匀,加入玫瑰花纯露,补充余量的水;
第四步,调色,按饮料所需颜色添加不同量的天然色素,搅拌至均匀,制得玫瑰花氨基酸饮料;
第五步,灭菌灌装,将调配好的玫瑰花氨基酸饮料灌装、灭菌后喷淋,待瓶身干燥后贴标,喷码、装箱、入库,成品检验合格后,出厂。
本发明的玫瑰花氨基酸饮料,以新鲜玫瑰花为原料,加之玫瑰鲜花在提取过程中营养成分充分浸出,使玫瑰花中的营养物质得到保全;柠檬酸作为天然的杀菌剂,能稳定饮料的颜色和延长保质期。制作工艺简单,口感良好;不添加任何防腐剂,保质期至少达一年。
上述第一步中,在新鲜玫瑰花中加入新鲜玫瑰花重量的3-4倍的去离子水,加热至沸腾后边搅拌边回流提取,提取2-3h,回流提取物趁热过300-500目筛网,水洗滤渣,滤液体积稀释5-10倍,得到玫瑰花水提液。制备玉兰花水提液,在干玉兰花中加入100-200倍热的去离子水,浸泡6-12h,趁热过300-500目筛网,得到玉兰花水提液。
上述第二步中,将设计饮料重量所需的增稠剂、酸味剂和木糖醇重量的10-50%溶于45-60℃水中,高速搅拌。
上述第三步中,本发明加入的植物氨基酸(玫瑰花)为发明人已获得授权的ZL105523875A《从提取精油后的玫瑰花废液中提取玫瑰花氨基酸的方法》专利中制备的玫瑰花氨基酸粗品;浓缩果汁为石榴、蔓越莓、草莓、蓝莓、柠檬、芒果、桃子、哈密瓜、红树莓和木瓜等一种或几种混合;调配后可溶性固形物达到5-20%,酸度达到0.05-0.30%。
上述第四步中,所加色素为天然色素,在其中添加饮料所需不同量的玫瑰茄、栀子黄、栀子蓝、红花黄、β-胡萝卜素和胭脂虫红等天然色素的一种或几种混合,调节饮料颜色。
上述第五步中,将调配好的玫瑰花氨基酸饮料灌装后在97-105℃条件下保持20-40分钟,灭菌后喷淋,待瓶身干燥后贴标,喷码、装箱、入库,成品检验合格后,出厂。
本发明的有益效果如下:本发明提供的玫瑰花氨基酸饮料全部采用纯天然植物,不加任何防腐剂,是一款新型润肠通便、排毒养颜的高端女性饮品;不仅加入富含17种天然氨基酸的玫瑰花氨基酸,而且添加成份天然纯净,香味清淡怡人的玫瑰花纯露,具有改善口气、内分泌失调引起的经期不稳、皮肤暗淡、便秘等作用;在口感上,玫瑰花的花香和浓缩果汁的果香,有着协调作用,使得味道层次丰富,酸甜适中、口感佳,适合各类人群饮用。
具体实施方式
以下实施例是对本发明的进一步说明,但绝对不是对本发明范围的限制。下面参照实施例进一步详细阐述本发明,但本发明并不限于这些实施例以及使用的制备方法。而且,本领域技术人员根据本发明的描述可以对本发明进行等同替换、组合、改良或修饰,这些都包括在本发明的范围内。
实施例1,本实施例的玫瑰花氨基酸饮料,以100 份最终产品计,按下述步骤进行:第一步,在新鲜玫瑰花中加入新鲜玫瑰花重量的4倍的去离子水,加热至沸腾后边搅拌边回流,提取3h,回流提取物趁热过300目筛网,水洗滤渣,滤液体积稀释5倍,得到玫瑰花水提液。制备玉兰花水提液,在干玉兰花中加入100倍热的去离子水,浸泡12h,趁热过300目筛网,得玉兰花水提液。第二步,将饮料重量所需的增稠剂(黄原胶)0.01份、酸味剂(柠檬酸0.1份、苹果酸0. 1份、柠檬酸钠0.025份)和木糖醇5份溶于50℃热水中,高速搅拌。第三步,将玫瑰花水提液20份、玉兰花水提液8份、蓝莓浓缩汁3.4份、植物氨基酸(玫瑰花)0.05份、木糖醇5份,搅匀,加入玫瑰花纯露3份,补充余量的水;制得玫瑰花氨基酸饮料;第四步,调色,按饮料所需颜色添加栀子蓝、玫瑰茄和胭脂虫红天然色素,搅拌至均匀,制得玫瑰花氨基酸饮料,调配后可溶性固形物达到13%,酸度达到0.19%;第五步,灭菌灌装,将调配好的玫瑰花氨基酸饮料灌装后在98-105℃条件下保持30分钟,灭菌后喷淋,待瓶身干燥后贴标,喷码、装箱、入库,成品检验合格后,出厂。
实施例2,本实施例的玫瑰花氨基酸饮料,以100 份最终产品计,按下述步骤进行:第一步,在新鲜玫瑰花中加入新鲜玫瑰花重量的4倍的去离子水,加热至沸腾后边搅拌边回流,提取3h,回流提取物趁热过300目筛网,水洗滤渣,滤液体积稀释6倍,得到玫瑰花水提液。制备玉兰花水提液,在干玉兰花中加入120倍热的去离子水,浸泡10h,趁热过300目筛网,得玉兰花水提液。第二步,将饮料重量所需的增稠剂(羧甲基纤维素钠)0.02份、酸味剂(柠檬酸0. 09份、苹果酸0. 09份、柠檬酸钠0.02份)和木糖醇4.75份溶于50℃热水中,高速搅拌。第三步,将玫瑰花水提液22份、玉兰花水提液9份、柠檬浓缩果汁1.8份、植物氨基酸(玫瑰花)0.05份、木糖醇4.75份,搅匀,加入玫瑰花纯露3份,补充余量的水;第四步,调色,按饮料所需颜色添加栀子蓝和栀子黄天然色素,搅拌至均匀,制得玫瑰花氨基酸饮料,调配后可溶性固形物达到12%,酸度达到0.20%;第五步,灭菌灌装,将调配好的玫瑰花氨基酸饮料灌装后在97-105℃条件下保持32分钟,灭菌后喷淋,待瓶身干燥后贴标,喷码、装箱、入库,成品检验合格后,出厂。
综上所述,本发明以富含花色苷、多糖、黄酮和多种微量元素等的新鲜玫瑰花为基础,同时添加玫瑰花纯露、木糖醇、浓缩果汁和CN105523875A《从提取精油后的玫瑰花废液中提取玫瑰花氨基酸的方法》专利提取的玫瑰花氨基酸,补充了玫瑰花产品的种类。应用此方法生产的玫瑰花氨基酸饮料具有补充人体所需氨基酸,花香浓郁、口感柔和,玫瑰花纯露与木糖醇搭配,具有低热量瘦身等优点,可增加玫瑰花氨基酸产品种类、增加企业经济效益。
以上技术特征构成了本发明的实施例,其具有较强的适应性和实施效果,操作简便,可根据实际需要增减非必要的技术特征,来满足不同情况的需求。尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (3)
1.玫瑰花氨基酸饮料,其特征是它由以下组分按重量百分比组成:
玫瑰花水提液 10-30
玉兰花水提液1-10
植物氨基酸(玫瑰花) 0.01-1
玫瑰花纯露 1-5
浓缩果汁 1-10
木糖醇5-20
酸味剂 (Vc、柠檬酸、苹果酸、柠檬酸钠)0.01-0.3
增稠剂 (黄原胶、羧甲基纤维素钠、结冷胶)0.01-0.1
天然色素 0-0.1
余量补充水
本发明的玫瑰花氨基酸饮料, 其特征在于采用下列步骤制作 :
第一步,提取,制备玫瑰花水提液,在新鲜玫瑰花中加入去离子水,加热回流,回流提取物趁热过滤,去离子水洗滤渣,水洗滤渣后的液体一同过滤,得到玫瑰花水提液;制备玉兰花水提液,在干玉兰花中加入热的去离子水,浸泡,趁热过筛网,得到玉兰花水提液;
第二步,溶解,按调配饮料总重量百分比计,将增稠剂、酸味剂和木糖醇溶于水中,搅拌至均匀;
第三步,调配,按调配饮料总重量百分比计,将玫瑰花水提液、玉兰花水提液、浓缩果汁、植物氨基酸(玫瑰花)搅匀,加入玫瑰花纯露,补充余量的水;
第四步,调色,按饮料所需颜色添加不同量的天然色素,搅拌至均匀,制得玫瑰花氨基酸饮料;
第五步,灭菌灌装,将调配好的玫瑰花氨基酸饮料灌装、灭菌后喷淋,待瓶身干燥后贴标,喷码、装箱、入库,成品检验合格后,出厂。
2.如权利要求1所述的方法,其特征在于,第三步中,本发明加入的植物氨基酸(玫瑰花)为发明人已获得授权的ZL105523875A《从提取精油后的玫瑰花废液中提取玫瑰花氨基酸的方法》专利中制备的玫瑰花氨基酸;浓缩果汁为石榴、蔓越莓、草莓、蓝莓、柠檬、芒果、桃子、哈密瓜、红树莓和木瓜等一种或几种混合;调配后可溶性固形物达到5-20%,酸度达到0.05-0.30%。
3.如权利要求1所述的方法,其特征在于,第四步中,本品所加色素为天然色素,在其中添加玫瑰花氨基酸饮料所需不同量的玫瑰茄、栀子黄、栀子蓝、红花黄、β-胡萝卜素和胭脂虫红等天然色素的一种或几种混合,调节玫瑰花氨基酸饮料颜色。
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