CN108419976A - 桂圆红枣黑糖固体饮料及其制备方法 - Google Patents
桂圆红枣黑糖固体饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- 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
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Abstract
本发明公开了一种桂圆红枣黑糖固体饮料及制备方法,固体饮料组分包括黑糖85‑95.5%wt,桂圆肉1‑5%wt,红枣2‑5%wt,枸杞子1.5‑5%wt。其制备方法包括烘干、布料、熬糖、倒模、脱模、干燥灭菌等步骤。桂圆红枣黑糖固体饮料中,黑糖、红枣、桂圆、枸杞、黑糖都是优良的食源性原料,没有进过深加工,避免了现有的深加工固体饮料造成的营养性食源的营养成分破坏或流失的缺陷。桂圆红枣黑糖固体饮料根据个人口味喜好,用水冲泡后,入口清香、甜而不腻,养分易于吸收,并且在观感上给人美妙的视觉感受,是一款时尚的功能性固体饮料。其制备工艺简单、新颖,制作成本低,适合推广应用。
Description
技术领域
本发明涉及功能型饮品加工领域,特别是涉及一种桂圆红枣黑糖固体饮料及其制备方法。
背景技术
黑糖产于云南,原料甘蔗主要分布在东经99°19’~99°24’,北纬24°19’~24°25’,采用优质甘蔗原料,结合百年传统工艺,并经压榨、提汁、过滤、蒸发和煮炼等现代技术精制而成。生产工艺中不添加化学清净剂,不含色素,原汁原味,还含有钙、钠、镁、磷、铁、锌等多种微量元素。
枸杞含有丰富的枸杞多糖、β-胡萝卜素、维生素E、硒及黄酮类等抗氧化物质,有较好的抗氧化作用。枸杞可对抗自由基过氧化,减轻自由基过氧化损伤,从而有助于延缓衰老,延长寿命。
红枣含有丰富的蛋白质、脂肪、糖份、胡萝卜素、维生素B、C、P及磷、钙、铁等,有维生素丸的美称,有较强的抑癌、抗过敏作用,长期食用,有美容养颜的功效。
桂圆含丰富的葡萄糖、蔗糖和蛋白质等,含铁量也比较高,可在提高热能、补充营养的同时促进血红蛋白再生,从而达到补血的效果。研究发现,龙眼肉除了对全身有补益作用外,对脑细胞特别有效,能增强记忆,消除疲劳。
相比软饮料,固体饮料由于携带方便,可根据个人喜好用水冲泡即可的特点,也逐渐受到消费者的欢迎。而现有的固体饮料往往通过深加工工序,造成的营养性食源的营养成分破坏或流失的缺陷。
发明内容
本发明所要解决的技术问题是提供一种桂圆红枣黑糖固体饮料及制备方法,以满足人们对固体饮料的需求。
为解决上述技术问题,本发明提供一种桂圆红枣黑糖固体饮料的制备方法,包括下述步骤:
红枣晾干:新鲜红枣去核后自然晾干,时间至少24小时;
红枣烘干:将晾干的红枣烘干,烘干温度为55-65℃,烘15-16个小时;
拌糖:将桂圆肉与白砂糖搅拌,桂圆肉与白砂糖的重量比为100:1-98:2;
桂圆肉烘干:桂圆肉经烘干机烘干,烘干温度为50-90℃,时间3-6h;
布料:在每个固体饮料成型模子内均匀布放若干烘干后桂圆、红枣及枸杞子;
熬糖:将黑糖放入熬糖锅内,锅内温度保持100-105℃,不停搅拌使黑糖完全融化;
倒模:黑糖出锅倒入模子,每个模子内的黑糖85-95.5%wt,桂圆肉1-5%wt,红枣2-5%wt,枸杞子1.5-5%wt;
脱模:模子内的黑糖冷却凝固后,将凝结有桂圆肉、红枣、枸杞子的黑糖从模子内取出,得到半成品桂圆红枣黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为70-75℃,将脱模后的糖块烘至水分≤5%即可包装。
进一步的,所述红枣烘干前,包括以下步骤:
破碎:去核的红枣破碎为颗粒状。
优选的,所述熬糖包括以下步骤:首先向熬糖锅内加水和黑糖粉,水和黑糖粉重量之比为1:10,水沸腾后逐次添加新的黑糖粉。
一种所述的桂圆红枣黑糖固体饮料的制备方法制得的桂圆红枣黑糖固体饮料,按重量百分比包括下述组分:黑糖85-95.5%wt,枸杞子1.5-5%wt,桂圆肉1-5%wt,红枣2-5%wt。
优选的,所述的黑糖产于云南,所述红枣产于沧州枣香村,桂圆肉产于厦门,枸杞子产于甘肃。
本发明的桂圆红枣黑糖固体饮料中,黑糖、红枣、桂圆、枸杞、黑糖都是具有美容养颜的优良食源性产物,具有很高的营养价值,有利于人体内酸碱平衡。并且这些食材没有进过深加工,避免了现有的深加工固体饮料造成的营养性食源的营养成分破坏或流失的缺陷。桂圆红枣黑糖固体饮料根据个人口味喜好,用水冲泡后,入口清香、甜而不腻,养分易于吸收,并且在观感上给人美妙的视觉感受,是一款时尚的功能性固体饮料。其制备工艺简单、新颖,制作成本低,适合推广应用。
具体实施方式
实施例1
桂圆红枣黑糖固体饮料的制备方法,包括以下步骤:
红枣晾干:新鲜红枣去核后自然晾干,时间至少24小时;
红枣破碎:去核的红枣破碎为颗粒状,颗粒大少为红枣大小的1/4;
红枣烘干:将晾干的红枣粒烘干,烘干温度为55℃,烘16个小时;
拌糖:将桂圆肉与白砂糖搅拌,桂圆肉与白砂糖的重量比为100:1;
桂圆肉烘干:混合白砂糖的桂圆肉经烘干机烘干,烘干温度为50℃,时间6h;
布料:在每个固体饮料成型模子内均匀布放若干烘干后桂圆肉、红枣粒及枸杞子;
熬糖:先向熬糖锅内加水和黑糖粉,水和黑糖粉重量之比为1:10,熬糖锅内温度保持100-105℃,水沸腾后逐次添加新的黑糖粉;不停搅拌使黑糖完全融化;
倒模:黑糖出锅倒入模子,每个模子内的黑糖85%wt,桂圆肉5%wt,红枣5%wt,枸杞子5%wt;
脱模:模子内的黑糖冷却凝固后,将凝结有桂圆肉、红枣、枸杞子的黑糖从模子内取出,得到半成品桂圆红枣黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为70℃,将脱模后的糖块烘至水分≤5%即可包装,得到桂圆红枣黑糖固体饮料成品。
上述采用的黑糖产于云南,红枣产于沧州枣香村,桂圆肉产于厦门,枸杞子产于甘肃。
实施例2
桂圆红枣黑糖固体饮料的制备方法,包括以下步骤:
红枣晾干:新鲜红枣去核后自然晾干,时间至少24小时;
红枣破碎:去核的红枣破碎为颗粒状,颗粒大少为红枣大小的1/16;
红枣烘干:将红枣粒烘干,烘干温度为65℃,时长15个小时;
拌糖:将桂圆肉与白砂糖搅拌,桂圆肉与白砂糖的重量比为98:2;
桂圆肉烘干:混合白砂糖的桂圆肉用烘干机烘干,烘干温度为90℃,时间3h;
布料:在每个固体饮料成型模子内均匀布放若干烘干后桂圆肉、红枣粒及枸杞子;
熬糖:先向熬糖锅内加水和黑糖粉,水和黑糖粉重量之比为1:10,熬糖锅内温度保持100-105℃,水沸腾后逐次添加新的黑糖粉;不停搅拌使黑糖完全融化;
倒模:黑糖出锅倒入模子,每个模子内的黑糖95.5%wt,桂圆肉1%wt,红枣2%wt,枸杞子1.5%wt;
脱模:模子内的黑糖冷却凝固后,将凝结有桂圆肉、红枣、枸杞子的黑糖从模子内取出,得到半成品桂圆红枣黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为75℃,将脱模后的糖块烘至水分≤5%即可包装,得到桂圆红枣黑糖固体饮料成品。
上述采用的黑糖产于云南,红枣产于沧州枣香村,桂圆肉产于厦门,枸杞子产于甘肃。
实施例3
桂圆红枣黑糖固体饮料的制备方法,包括以下步骤:
红枣晾干:新鲜红枣去核后自然晾干,时间至少24小时;
红枣破碎:去核的红枣破碎为颗粒状,颗粒大少为红枣大小的1/10;
红枣烘干:将晾干的红枣粒烘干,烘干温度为60℃,烘15.5个小时;
拌糖:将桂圆肉与白砂糖搅拌,桂圆肉与白砂糖的重量比为99:1;
桂圆肉烘干:混合白砂糖的桂圆肉经烘干机烘干,烘干温度为70℃,时间4.5h;
布料:在每个固体饮料成型模子内均匀布放若干烘干后桂圆肉、红枣粒及枸杞子;
熬糖:先向熬糖锅内加水和黑糖粉,水和黑糖粉重量之比为1:10,熬糖锅内温度保持100-105℃,水沸腾后逐次添加新的黑糖粉;不停搅拌使黑糖完全融化;
倒模:黑糖出锅倒入模子,每个模子内的黑糖90%wt,桂圆肉5%wt,红枣3%wt,枸杞子2%wt;
脱模:模子内的黑糖冷却凝固后,将凝结有桂圆肉、红枣、枸杞子的黑糖从模子内取出,得到半成品桂圆红枣黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为72℃,将脱模后的糖块烘至水分≤5%即可包装,得到桂圆红枣黑糖固体饮料成品。
上述采用的黑糖产于云南,红枣产于沧州枣香村,桂圆肉产于厦门,枸杞子产于甘肃。
实施例4
桂圆红枣黑糖固体饮料的制备方法,包括以下步骤:
红枣晾干:新鲜红枣去核后自然晾干,时间至少24小时;
红枣烘干:将晾干的红枣烘干,烘干温度为58℃,时长15.6个小时;
拌糖:将桂圆肉与白砂糖搅拌,桂圆肉与白砂糖的重量比为100:2;
桂圆肉烘干:混合白砂糖的桂圆肉经烘干机烘干,烘干温度为60℃,时间5h;
布料:在每个固体饮料成型模子内均匀布放若干烘干后桂圆肉、红枣及枸杞子;
熬糖:先向熬糖锅内加水和黑糖粉,水和黑糖粉重量之比为1:10,熬糖锅内温度保持100-105℃,水沸腾后逐次添加新的黑糖粉;不停搅拌使黑糖完全融化;
倒模:黑糖出锅倒入模子,每个模子内的黑糖89.5%wt,桂圆肉4.5%wt,红枣3.5%wt,枸杞子2.5%wt;
脱模:模子内的黑糖冷却凝固后,将凝结有桂圆肉、红枣、枸杞子的黑糖从模子内取出,得到半成品桂圆红枣黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为74℃,将脱模后的糖块烘至水分≤5%即可包装,得到桂圆红枣黑糖固体饮料成品。
上述采用的黑糖产于云南,红枣产于沧州枣香村,桂圆肉产于厦门,枸杞子产于甘肃。
最后所应说明的是,以上具体实施方式仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (5)
1.一种桂圆红枣黑糖固体饮料的制备方法,其特征在于,包括下述步骤:
晾干:新鲜红枣去核后自然晾干,时间至少24小时;
红枣烘干:将晾干的红枣烘干,烘干温度为55-65℃,烘15-16个小时;
拌糖:将桂圆肉与白砂糖搅拌,桂圆肉与白砂糖的重量比为100:1-98:2;
桂圆肉烘干:桂圆肉经烘干机烘干,烘干温度为50-90℃,时间3-6h;
布料:在每个固体饮料成型模子内均匀布放若干烘干后桂圆、红枣及枸杞子;
熬糖:将黑糖放入熬糖锅内,锅内温度保持100-105℃,不停搅拌使黑糖完全融化;
倒模:黑糖出锅倒入模子,每个模子内的黑糖85-95.5%wt,桂圆肉1-5%wt,红枣2-5%wt,枸杞子1.5-5%wt;
脱模:模子内的黑糖冷却凝固后,将凝结有桂圆肉、红枣、枸杞子的黑糖从模子内取出,得到半成品桂圆红枣黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为70-75℃,将脱模后的糖块烘至水分≤5%即可包装。
2.根据权利要求1所述的桂圆红枣黑糖固体饮料的制备方法,其特征在于,所述红枣烘干前,包括以下步骤:
破碎:去核的红枣破碎为颗粒状。
3.根据权利要求1所述的桂圆红枣黑糖固体饮料的制备方法,其特征在于,所述熬糖包括以下步骤:
首先向熬糖锅内加水和黑糖粉,水和黑糖粉重量之比为1:10,水沸腾后逐次添加新的黑糖粉。
4.一种权利要求1至3之一所述的桂圆红枣黑糖固体饮料的制备方法制得的桂圆红枣黑糖固体饮料,其特征在于,按重量百分比包括下述组分:
黑糖85-95.5%wt,枸杞子1.5-5%wt,桂圆肉1-5%wt,红枣2-5%wt。
5.如权利要求4所述的桂圆红枣黑糖固体饮料,其特征在于,所述的黑糖产于云南,所述红枣产于沧州枣香村,桂圆肉产于厦门,枸杞子产于甘肃。
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