CN108419964A - 一种桂花蜂蜜饮料及其制备方法 - 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
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—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
- 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
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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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种桂花蜂蜜饮料及其制备方法,所述桂花蜂蜜饮料由以下重量份的原料制成:蜂蜜30~45份、新鲜桂花5~10份、山楂鲜果10~20份、覆盆子鲜果5~13份、酵素菌0.05~0.12份、活性多糖2~3.5份、薄荷提取物0.02~0.06份、白糖5~8份、柠檬酸0.05~3份、食盐0.1~0.2份,纯净水300~400份;所述活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.2~0.5:0.5~2混合而成;本发明制备得到的桂花蜂蜜饮料除酸甜可口、美味纯正的果汁外,还含有细小、香软爽口桂花颗粒,具有很好的颗粒感,且饮料颜色清亮,性能稳定,同时可有效提高人体免疫力以及促进消化,具有很好的市场前景。
Description
技术领域
本发明涉及饮料加工技术领域,具体涉及一种桂花蜂蜜饮料及其制备方法。
背景技术
桂花是中国传统十大名花之一,其清可绝尘,浓能远溢。桂花呈淡黄白色,芳香,可提取芳香油,制桂花浸膏,并可用于食品、化妆品等领域。同时桂花可入药,能散寒破结,化痰止咳,多用于牙痛,咳喘痰多,经闭腹痛。
蜂蜜是由蜜蜂采集植物蜜腺分泌的汁液酿成。我国大部分地区均有生产。以稠如凝脂、味甜纯正、清洁无杂质、不发酵者为佳。蜂蜜的主要成分为糖类,其中60~80%是人体容易吸收的葡萄糖和果糖,主要作为营养滋补品、药用和加工蜜饯食品及酿造蜜酒之用,也可以替食糖作调味品。蜂蜜是一种营养丰富的天然滋养食品,也是最常用的滋补品之一。据分析,含有与人体血清浓度相近的多种无机盐和维生素、铁、钙、铜、锰、钾、磷等多种有机酸和有益人体健康的微量元素,以及果糖、葡萄糖、淀粉酶、氧化酶、还原酶等,具有滋养、润燥、解毒之功效。
现有市场上所销售的饮料品种繁多,多数都深受消费者的喜爱。蜂蜜作为饮料的一种常规添加原料,其出现在较多品种的饮料中,而对于桂花味的饮料,一般加入的为桂花香精,但随着人们消费水平的提高,人们对饮料的要求越来越趋于天然,口感体验需求也越来越高,同时对饮料的营养和保健效果越来越关注。申请号为201510639892.4的中国专利公开了“一种桂花蜂蜜固体饮料及其制备方法”,该桂花蜂蜜固体饮料为粉状固体饮料,饮用时需要临时冲配,且冲配的桂花蜂蜜饮料无法体验桂花的颗粒感。
发明内容
本发明的目的在于提供一种桂花蜂蜜饮料及其制备方法,制备得到的桂花蜂蜜饮料除酸甜可口、美味纯正的果汁外,还含有细小、香软爽口桂花颗粒,具有很好的颗粒感,且饮料颜色清亮,性能稳定,同时可有效提高人体免疫力以及促进消化,具有很好的市场前景。
为实现以上目的,本发明通过以下技术方案予以实现:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜30~45份、新鲜桂花5~10份、山楂鲜果10~20份、覆盆子鲜果5~13份、酵素菌0.05~0.12份、活性多糖2~3.5份、薄荷提取物0.02~0.06份、白糖5~8份、柠檬酸0.05~3份、食盐0.1~0.2份,纯净水300~400份;
所述活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.2~0.5:0.5~2混合而成。
优选地,所述桂花蜂蜜饮料由以下重量份的原料制成:蜂蜜40份、新鲜桂花8份、山楂鲜果16份、覆盆子鲜果9份、酵素菌0.08份、活性多糖2份、薄荷提取物0.05份、白糖5~8份、柠檬酸1份、食盐0.15份,纯净水360份。
优选地,所述活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.3:1混合而成。
优选地,所述酵素菌为乳酸乳球菌、植物乳杆菌、鼠李糖乳杆菌中的两种。
优选地,所述酵素菌为乳酸乳球菌、植物乳杆菌中按质量比1:0.5混合而成。
本发明上述桂花蜂蜜饮料的制备方法,包括以下步骤:
(1)按配方比称取各原料;
(2)将新鲜桂花清洗干净,控干水分,加入食盐搅拌均匀,腌渍3~5小时,每隔半小时搅拌一次,之后沥出盐水;向桂花中倒入蜂蜜,搅拌均匀,然后倒入陶瓷罐中,密封,并将陶瓷罐转移至地窖中,放置60~100天,得桂花蜂蜜混合物;
(3)将山楂鲜果、覆盆子鲜果清洗干净,控干水分,并放入发酵罐中,加入白糖和1/10~1/6量的纯净水,搅拌均匀;在发酵罐中接入酵素菌,密封发酵罐,将发酵罐置于14~22℃下进行发酵;发酵完成后,将发酵罐中的总物料进行超滤,去除残渣,得酵素原液;
(4)将桂花蜂蜜混合物、酵素原液、活性多糖、薄荷提取物、柠檬酸倒入剩余量的纯净水中,混合均匀后进行灌装、灭菌。
优选地,所述步骤(3)中,将发酵罐置于15~17℃下进行发酵。
本发明的有益效果是:
在本发明中,先将新鲜桂花鱼蜂蜜制备成桂花蜂蜜混合物,蜂蜜与桂花的味道相互融合,桂花经过食盐短时间腌渍及蜂蜜长时间腌渍后,香软爽口,再加入至饮料中时,可使饮料中含有较多的桂花颗粒,使饮料中具有很好的颗粒感。使用山楂鲜果和覆盆子鲜果制作酵素原液,将该酵素原液含有机酸、低聚糖、糖醇、酶类、低聚肽、多酚等多种有益成分,有效促进了肠道有益菌的增殖,并抑制有害菌的繁殖及腐败物质形成,起到调节肠道菌群平衡、增强免疫、促进睡眠、延缓衰老的作用,同时还可使饮料的口感更加纯正,色泽更加鲜亮。加入的薄荷提取物为薄荷水提物,可使增加饮料的清凉感。
加入的活性多糖中,甘草多糖具有促进淋巴细胞增殖作用,可提高人体免疫力,同时对促进消化、消炎具有一定的效果;茯苓多糖具有增强巨嗜细胞和T淋巴细胞的细胞毒作用,还能增强细胞的免疫反应并激活机体对肿瘤的免疫监视系统;海藻多糖作为天然的免疫增强剂,可有效增强机体的免疫力和抵抗疾病的能力。甘草多糖、茯苓多糖、海藻多糖三者协同作用,可使饮料对人体的免疫力在短时间内由较大提升。
本发明制备得到的桂花蜂蜜饮料除酸甜可口、美味纯正的果汁外,还含有细小、香软爽口桂花颗粒,具有很好的颗粒感,且饮料颜色清亮,性能稳定,同时可有效提高人体免疫力以及促进消化,具有很好的市场前景。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜40份、新鲜桂花8份、山楂鲜果16份、覆盆子鲜果9份、酵素菌0.08份、活性多糖2份、薄荷提取物0.05份、白糖5~8份、柠檬酸1份、食盐0.15份,纯净水360份。
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.3:1混合而成;酵素菌为乳酸乳球菌、植物乳杆菌按质量比1:0.5混合而成。
上述桂花蜂蜜饮料的制备方法,包括以下步骤:
(1)按配方比称取各原料;
(2)将新鲜桂花清洗干净,控干水分,加入食盐搅拌均匀,腌渍4小时,每隔半小时搅拌一次,之后沥出盐水;向桂花中倒入蜂蜜,搅拌均匀,然后倒入陶瓷罐中,密封,并将陶瓷罐转移至地窖中,放置100天,得桂花蜂蜜混合物;
(3)将山楂鲜果、覆盆子鲜果清洗干净,控干水分,并放入发酵罐中,加入白糖和1/8量的纯净水,搅拌均匀;在发酵罐中接入酵素菌,密封发酵罐,将发酵罐置于15~17℃下进行发酵;发酵完成后,将发酵罐中的总物料进行超滤,去除残渣,得酵素原液;
(4)将桂花蜂蜜混合物、酵素原液、活性多糖、薄荷提取物、柠檬酸倒入剩余量的纯净水中,混合均匀后进行灌装、灭菌。
实施例2:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜45份、新鲜桂花9份、山楂鲜果12份、覆盆子鲜果13份、酵素菌0.05份、活性多糖3.5份、薄荷提取物0.06份、白糖6份、柠檬酸1份、食盐0.2份,纯净水400份。
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.5:2混合而成;酵素菌为乳酸乳球菌、鼠李糖乳杆菌按质量比1:1混合而成。
上述桂花蜂蜜饮料的制备方法,包括以下步骤:
(1)按配方比称取各原料;
(2)将新鲜桂花清洗干净,控干水分,加入食盐搅拌均匀,腌渍5小时,每隔半小时搅拌一次,之后沥出盐水;向桂花中倒入蜂蜜,搅拌均匀,然后倒入陶瓷罐中,密封,并将陶瓷罐转移至地窖中,放置60天,得桂花蜂蜜混合物;
(3)将山楂鲜果、覆盆子鲜果清洗干净,控干水分,并放入发酵罐中,加入白糖和1/8量的纯净水,搅拌均匀;在发酵罐中接入酵素菌,密封发酵罐,将发酵罐置于14~18℃下进行发酵;发酵完成后,将发酵罐中的总物料进行超滤,去除残渣,得酵素原液;
(4)将桂花蜂蜜混合物、酵素原液、活性多糖、薄荷提取物、柠檬酸倒入剩余量的纯净水中,混合均匀后进行灌装、灭菌。
实施例3:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜30份、新鲜桂花5份、山楂鲜果10份、覆盆子鲜果10份、酵素菌0.12份、活性多糖2份、薄荷提取物0.05份、白糖5份、柠檬酸0.05份、食盐0.1份,纯净水300份。
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.2:1混合而成;酵素菌为植物乳杆菌、鼠李糖乳杆菌按质量比0.3:1混合而成。
上述桂花蜂蜜饮料的制备方法,包括以下步骤:
(1)按配方比称取各原料;
(2)将新鲜桂花清洗干净,控干水分,加入食盐搅拌均匀,腌渍4.5小时,每隔半小时搅拌一次,之后沥出盐水;向桂花中倒入蜂蜜,搅拌均匀,然后倒入陶瓷罐中,密封,并将陶瓷罐转移至地窖中,放置90天,得桂花蜂蜜混合物;
(3)将山楂鲜果、覆盆子鲜果清洗干净,控干水分,并放入发酵罐中,加入白糖和1/10量的纯净水,搅拌均匀;在发酵罐中接入酵素菌,密封发酵罐,将发酵罐置于18~22℃下进行发酵;发酵完成后,将发酵罐中的总物料进行超滤,去除残渣,得酵素原液;
(4)将桂花蜂蜜混合物、酵素原液、活性多糖、薄荷提取物、柠檬酸倒入剩余量的纯净水中,混合均匀后进行灌装、灭菌。
实施例4:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜40份、新鲜桂花10份、山楂鲜果20份、覆盆子鲜果5份、酵素菌0.1份、活性多糖3份、薄荷提取物0.02份、白糖8份、柠檬酸3份、食盐0.16份,纯净水360份。
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.3:0.5混合而成;酵素菌为乳酸乳球菌、植物乳杆菌按质量比1:1混合而成。
上述桂花蜂蜜饮料的制备方法,包括以下步骤:
(1)按配方比称取各原料;
(2)将新鲜桂花清洗干净,控干水分,加入食盐搅拌均匀,腌渍3小时,每隔半小时搅拌一次,之后沥出盐水;向桂花中倒入蜂蜜,搅拌均匀,然后倒入陶瓷罐中,密封,并将陶瓷罐转移至地窖中,放置100天,得桂花蜂蜜混合物;
(3)将山楂鲜果、覆盆子鲜果清洗干净,控干水分,并放入发酵罐中,加入白糖和1/6量的纯净水,搅拌均匀;在发酵罐中接入酵素菌,密封发酵罐,将发酵罐置于16~20℃下进行发酵;发酵完成后,将发酵罐中的总物料进行超滤,去除残渣,得酵素原液;
(4)将桂花蜂蜜混合物、酵素原液、活性多糖、薄荷提取物、柠檬酸倒入剩余量的纯净水中,混合均匀后进行灌装、灭菌。
实施例5:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜42份、新鲜桂花8份、山楂鲜果16份、覆盆子鲜果10份、酵素菌0.12份、活性多糖2份、薄荷提取物0.055份、白糖8份、柠檬酸0.05份、食盐0.18份,纯净水320份。
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.5:0.5混合而成;酵素菌为乳酸乳球菌、植物乳杆菌按质量比1:0.5混合而成。
上述桂花蜂蜜饮料的制备方法同实施例1。
实施例6:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜35份、新鲜桂花8份、山楂鲜果20份、覆盆子鲜果13份、酵素菌0.12份、活性多糖2份、薄荷提取物0.02份、白糖8份、柠檬酸0.05份、食盐0.1份,纯净水400份。
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.4:1混合而成;酵素菌为乳酸乳球菌、鼠李糖乳杆菌按质量比1:3混合而成。
上述花蜂蜜饮料的制备方法同实施例2。
实施例7:
一种桂花蜂蜜饮料,由以下重量份的原料制成:蜂蜜45份、新鲜桂花10份、山楂鲜果10份、覆盆子鲜果5份、酵素菌0.05~0.12份、活性多糖3份、薄荷提取物0.05份、白糖5份、柠檬酸0.05份、食盐0.2份,纯净水370份;
活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.2:2混合而成;酵素菌为乳酸乳球菌、鼠李糖乳杆菌按质量比3:2混合而成。
上述桂花蜂蜜饮料的制备方法同实施例2。
口感测试:
试验对象为某公司200名员工(男女各100人),年龄在20~40岁之间,分别饮用实施例1-8中的桂花蜂蜜饮料。
口感测试后将受试者对各实施例中饮料的喜好程度进行记录,再进行统计,统计结果如表1所示:
表1:
试验样品 | 喜欢 | 一般 | 不喜欢 |
实施例1 | 185 | 13 | 2 |
实施例2 | 182 | 15 | 3 |
实施例3 | 177 | 20 | 3 |
实施例4 | 180 | 16 | 4 |
实施例5 | 175 | 21 | 4 |
实施例6 | 176 | 22 | 2 |
实施例7 | 182 | 13 | 5 |
由表1可知,受试者对实施例1-7中的桂花蜂蜜饮料均有较高的喜好度,因此该饮料具有很好的市场前景。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (7)
1.一种桂花蜂蜜饮料,其特征在于,由以下重量份的原料制成:蜂蜜30~45份、新鲜桂花5~10份、山楂鲜果10~20份、覆盆子鲜果5~13份、酵素菌0.05~0.12份、活性多糖2~3.5份、薄荷提取物0.02~0.06份、白糖5~8份、柠檬酸0.05~3份、食盐0.1~0.2份,纯净水300~400份;
所述活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.2~0.5:0.5~2混合而成。
2.根据权利要求1所述的桂花蜂蜜饮料,其特征在于,由以下重量份的原料制成:蜂蜜40份、新鲜桂花8份、山楂鲜果16份、覆盆子鲜果9份、酵素菌0.08份、活性多糖2份、薄荷提取物0.05份、白糖5~8份、柠檬酸1份、食盐0.15份,纯净水360份。
3.根据权利要求1所述的桂花蜂蜜饮料,其特征在于,所述活性多糖由甘草多糖、茯苓多糖、海藻多糖按质量比1:0.3:1混合而成。
4.根据权利要求1所述的桂花蜂蜜饮料,其特征在于,所述酵素菌为乳酸乳球菌、植物乳杆菌、鼠李糖乳杆菌中的两种。
5.根据权利要求4所述的桂花蜂蜜饮料,其特征在于,所述酵素菌为乳酸乳球菌、植物乳杆菌中按质量比1:0.5混合而成。
6.根据权利要求1~5中任一项所述的桂花蜂蜜饮料的制备方法,其特征在于,包括以下步骤:
(1)按配方比称取各原料;
(2)将新鲜桂花清洗干净,控干水分,加入食盐搅拌均匀,腌渍3~5小时,每隔半小时搅拌一次,之后沥出盐水;向桂花中倒入蜂蜜,搅拌均匀,然后倒入陶瓷罐中,密封,并将陶瓷罐转移至地窖中,放置60~100天,得桂花蜂蜜混合物;
(3)将山楂鲜果、覆盆子鲜果清洗干净,控干水分,并放入发酵罐中,加入白糖和1/10~1/6量的纯净水,搅拌均匀;在发酵罐中接入酵素菌,密封发酵罐,将发酵罐置于14~22℃下进行发酵;发酵完成后,将发酵罐中的总物料进行超滤,去除残渣,得酵素原液;
(4)将桂花蜂蜜混合物、酵素原液、活性多糖、薄荷提取物、柠檬酸倒入剩余量的纯净水中,混合均匀后进行灌装、灭菌。
7.根据权利要求6的所述的桂花蜂蜜饮料的制备方法,其特征在于,所述步骤(3)中,将发酵罐置于15~17℃下进行发酵。
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