CN108477454A - 桂花黑糖固体饮料及其制备方法 - Google Patents
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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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种桂花黑糖固体饮料及制备方法,按重量百分比包括下述组分:黑糖95%‑99.5%,桂花0.5%‑5%。其制备方法包括烘干、布花、熬糖、倒模、脱模、干燥灭菌等步骤。本发明的桂花黑糖固体饮料,黑糖的营养和天然的桂花营养恰到好处的融合,入口清香、甜而不腻,养分易于吸收;冲泡出来的饮料中桂花悬浮,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,特别是涉及一种桂花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。
桂花淡黄白色,芳香,提取芳香油,制桂花浸膏,可用于食品、化妆品,可制糕点、糖果,并可酿酒。桂花味辛,可入药。以花、果实及根入药。秋季采花;春季采果;四季采根,分别晒干。花:辛,温。果:辛、甘,温。根:甘、微涩,平。功能主治:花:散寒破结,化痰止咳。用于牙痛,咳喘痰多,经闭腹痛。果:暖胃,平肝,散寒。用于虚寒胃痛。根:祛风湿,散寒。用于风湿筋骨疼痛,腰痛,肾虚牙痛。桂花黑糖可养颜美容,舒缓喉咙,改善多痰、咳嗽症状,治十二指肠溃疡,苇麻疹、胃寒胃疼、口臭、视觉不明。
桂花含有丰富的维生素、胡萝卜素以及微量元素,桂花所含物质有明显的抗氧化、抗炎作用。《本草纲目》记载,桂花能“治百病,养精神,和颜色,为诸药先聘通使,久服轻身不老,面生光滑。
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。
发明内容
本发明所要解决的技术问题是提供一种桂花黑糖固体饮料及制备方法,以满足人们对个固体饮料的需求。
为解决上述技术问题,本发明提供一种桂花黑糖固体饮料的制备方法,包括下述步骤:
烘干:将新鲜桂花烘干至水分含量低于10%,
布花:在每个模子内均匀布放若干朵桂花;
熬糖:将黑糖放入熬糖锅内,锅内温度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95%-99.5%wt,桂花0.5%-5%wt,
脱模:模子内的黑糖冷却凝固后,将黑糖从模子内取出,得到半成品玫瑰黑糖;
干燥灭菌:使用微波干燥灭菌机,微波温度为70-75℃将脱模后的糖块水分烘至≤5%即可包装。
进一步的,所述桂花烘干包括以下步骤:将烘干温度设置为35℃,烘3-4个小时,然后调整到45℃烘9-10个小时,然后调整到50℃烘6-8个小时,最后在55℃下烘4-5个小时。
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。
所述的桂花黑糖固体饮料的制备方法制得的桂花黑糖固体饮料,按重量百分比包括下述组分:黑糖95%-99.5%,桂花0.5%-5%。
优选的,所述的黑糖产于云南,所述桂花选用广西桂林桂花。
本发明的桂花黑糖固体饮料,黑糖的营养和天然的桂花营养恰到好处的融合,入口清香、甜而不腻,养分易于吸收;产品具有滋阴补血、清血、补肾、消脂、清肠、调理女性经络、加强免疫功能、调整内分泌的辅助功效。冲泡出来的饮料中桂花悬浮,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
桂花黑糖固体饮料的制备方法,包括以下步骤:
烘干:将新鲜桂花烘干至水分含量低于10%,灭菌后备用;
布花:在每个模子内均匀布放若干朵桂花;
熬糖:首先向熬糖锅内加水和部分黑糖粉,水和黑糖粉重量之比为1:10,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%-99.5%wt,桂花0.5%-5%wt,
脱模:模子内的黑糖冷却凝固后,将黑糖从模子内取出,得到半成品玫瑰黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为70-75℃将脱模后的糖块水分烘至≤5%即可包装,得到成品桂花黑糖固体饮料。
黑糖产于云南,桂花选用广西桂林桂花。
实施例2
桂花黑糖固体饮料的制备方法,包括以下步骤:
烘干:将新鲜广西桂林桂花烘干,先将烘干温度设置为35℃,烘3-4个小时,然后调整到45℃烘9-10个小时,然后调整到50℃烘6-8个小时,最后在55℃下烘4-5个小时至水分含量低于10%,灭菌后备用。
布花:在每个模子内均匀布放若干朵桂花;
熬糖:首先向熬糖锅内加水和部分黑糖粉,水和黑糖粉重量之比为1:10,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;所述黑糖产于云南。
倒模:黑糖出锅倒入模子,每个模子内的黑糖95%-99.5%wt,桂花0.5%-5%wt,
脱模:模子内的黑糖冷却凝固后,将黑糖从模子内取出,得到半成品玫瑰黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为70-75℃将脱模后的糖块水分烘至≤5%即可包装,得到成品桂花黑糖固体饮料。
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)
1.一种桂花黑糖固体饮料的制备方法,其特征在于,包括下述步骤:
烘干:将新鲜桂花烘干至水分含量低于10%,
布花:在每个模子内均匀布放若干朵桂花;
熬糖:将黑糖放入熬糖锅内,锅内温度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95%-99.5%wt,桂花0.5%-5%wt,
脱模:模子内的黑糖冷却凝固后,将黑糖从模子内取出,得到半成品玫瑰黑糖;
干燥灭菌:开启微波干燥灭菌机,微波温度为70-75℃将脱模后的糖块水分烘至≤5%即可包装。
2.根据权利要求1所述的桂花黑糖固体饮料的制备方法,其特征在于,所述桂花烘干包括以下步骤:
将烘干温度设置为35℃,烘3-4个小时,然后调整到45℃烘9-10个小时,然后调整到50℃烘6-8个小时,最后在55℃下烘4-5个小时。
3.根据权利要求1所述的桂花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之一所述的桂花黑糖固体饮料的制备方法制得的桂花黑糖固体饮料,其特征在于,按重量百分比包括下述组分:
黑糖95%-99.5%,桂花0.5%-5%。
5.如权利要求4所述的桂花黑糖固体饮料,其特征在于,所述的黑糖产于云南,所述桂花选用广西桂林桂花。
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Cited By (4)
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CN110876439A (zh) * | 2019-11-12 | 2020-03-13 | 黄石市达美滋生物科技有限公司 | 玫瑰黑糖固体饮料及其制备方法 |
CN111802554A (zh) * | 2020-07-09 | 2020-10-23 | 陕西安康幸福农业有限公司 | 一种金银花黑糖固体饮料及其制备方法和应用 |
CN112760426A (zh) * | 2019-11-01 | 2021-05-07 | 湖南山界红糖有限公司 | 一种桂花黑糖糖浆及其制备方法 |
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