CN108902617A - 醋栗饮料的制备方法 - Google Patents
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
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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
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Abstract
本发明公开了一种醋栗饮料的制备方法，其特征在于：采用醋栗为主料，经过原料预处理、打浆、酶处理、过滤、调配、均质、杀菌、罐装、检验、贮藏等步骤制作而成，采用本方法生产的醋栗饮料，充分保留醋栗的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，采用果葡糖浆作为甜味剂，使饮料芳香味浓、酸甜可口，本方法操作简单、易于掌握，饮料营养丰富、饮用方便，具有软化血管、降低血脂和血压等功效。
Description
技术领域
本发明涉及一种饮料的制备方法，尤其是涉及一种醋栗饮料的制备方法。
背景技术
醋栗，为虎耳草科植物山麻子的果实，浆果球形，醋栗果实含有人体所需的18种氨基酸，维生素C、B1、B2以及铁、锡、钾、磷、锌等矿物质，每100克鲜果中含有维生素C200毫克，维生素C的含量高出大多数水果几倍甚至上百倍，仅次于猕猴桃位居第二。同时生物黄酮的含量很高，具有软化血管、降低血脂和血压、补钙和增强人体免疫力、抗癌等作用。由于醋栗成熟期短，果实难保存，容易发霉腐烂，造成了资源的浪费，将醋栗加工成饮用方便、贮存时间长的饮料，提高了醋栗的营养价值与经济价值。
发明内容
本发明针对醋栗成熟周期短、难贮存的缺陷，提供一种营养丰富、味道可口、饮用方便的醋栗饮料的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种醋栗饮料的制备方法，其特征在于，按如下步骤进行：
A、原料预处理：取成熟、无腐烂、无病虫害的醋栗，清洗后，切块去籽处理，然后用0.1-0.2%的柠檬酸溶液浸泡护色，浸泡6-8min；
B、打浆：将护色后的醋栗块经破碎机打浆处理，过80-100目的筛网过滤，制得醋栗浆液；
C、酶处理：向醋栗浆液中加入其重量0.3-0.4%的果胶酶，温度控制为45-50℃，时间为2-4h，酶解后，制得醋栗汁；
D、调配：取醋栗汁40-55重量份、果葡糖浆8-10重量份、木糖醇4-6重量份、食用酸0.6-0.8重量份、香精0.3-0.5重量份、黄原胶0.1-0.2重量份、麦芽糖醇0.03-0.05重量份，加水至100重量份，搅拌均匀，制成混合液；
E、均质：将搅拌均匀的混合液均质处理，温度为70-80℃，压力为20-30 Mpa；
F、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得醋栗饮料；
G、罐装：将杀菌后的醋栗饮料冷却至30-40℃，真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，常温下贮藏。
有益效果：采用本方法生产的醋栗饮料，充分保留醋栗的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，采用果葡糖浆作为甜味剂，使饮料芳香味浓、酸甜可口，本方法操作简单、易于掌握，饮料营养丰富、饮用方便，具有软化血管、降低血脂和血压等功效。
具体实施方式
实施例1：
一种醋栗饮料的制备方法，按如下步骤进行：
A、原料预处理：取成熟、无腐烂、无病虫害的醋栗，清洗后，切块去籽处理，然后用0.1%的柠檬酸溶液浸泡护色，浸泡8min；
B、打浆：将护色后的醋栗块经破碎机打浆处理，过80目的筛网过滤，制得醋栗浆液；
C、酶处理：向10kg醋栗浆液中加入0.03kg的果胶酶，温度控制为45℃，时间为4h，通过酶解，可以分解醋栗内的果胶，析出果实内的营养物质，酶解后，制得醋栗汁；
D、调配：取醋栗汁4kg、果葡糖浆0.8kg、木糖醇0.5kg、食用酸0.06kg、香精0.03kg、黄原胶0.01kg、麦芽糖醇0.003kg，加水至10kg，搅拌均匀，制成混合液，添加木糖醇、果葡糖浆，既不会提高饮用者的血糖含量，又使醋栗饮料味道美味爽口、回味绵长；
E、均质：将搅拌均匀的混合液均质处理，温度为70℃，压力为30 Mpa，使其组织达到均一、细嫩，避免产生分层沉淀；
F、杀菌：采用瞬间杀菌法，温度90℃，时间15s，制得醋栗饮料；
G、罐装：将杀菌后的醋栗饮料冷却至30℃，真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例2：
一种醋栗饮料的制备方法，按如下步骤进行：
A、原料预处理：取成熟、无腐烂、无病虫害的醋栗，清洗后，切块去籽处理，然后用0.15%的柠檬酸溶液浸泡护色，浸泡7min；
B、打浆：将护色后的醋栗块经破碎机打浆处理，过90目的筛网过滤，制得醋栗浆液；
C、酶处理：取8kg的醋栗浆液与2kg的龙葵浆液混合均匀，制得混合浆液，向混合浆液中加入0.035kg的果胶酶，温度控制为48℃，时间为3h，通过酶解，可以分解醋栗内的果胶，析出果实内的营养物质，酶解后，制得醋栗汁；
D、调配：取醋栗汁5kg、果葡糖浆1kg、木糖醇0.4kg、树莓汁0.2kg、食用酸0.07kg、香精0.04kg、黄原胶0.015kg、麦芽糖醇0.004kg，加水至10kg，搅拌均匀，制成混合液，添加木糖醇、果葡糖浆，既不会提高饮用者的血糖含量，又使醋栗饮料味道美味爽口、回味绵长；
E、均质：将搅拌均匀的混合液均质处理，温度为75℃，压力为25 Mpa，使其组织达到均一、细嫩，避免产生分层沉淀；
F、杀菌：采用瞬间杀菌法，温度93℃，时间12s，制得醋栗饮料；
G、罐装：将杀菌后的醋栗饮料冷却至35℃，真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种醋栗饮料的制备方法，其特征在于，按如下方法步骤进行：
A、原料预处理：取成熟、无腐烂、无病虫害的醋栗，清洗后，切块去籽处理，然后用0.1-0.2%的柠檬酸溶液浸泡护色，浸泡6-8min；
B、打浆：将护色后的醋栗块经破碎机打浆处理，过80-100目的筛网过滤，制得醋栗浆液；
C、酶处理：向醋栗浆液中加入其重量0.3-0.4%的果胶酶，温度控制为45-50℃，时间为2-4h，酶解后，制得醋栗汁；
D、调配：取醋栗汁40-55重量份、果葡糖浆8-10重量份、木糖醇4-6重量份、食用酸0.6-0.8重量份、香精0.3-0.5重量份、黄原胶0.1-0.2重量份、麦芽糖醇0.03-0.05重量份，加水至100重量份，搅拌均匀，制成混合液；
E、均质：将搅拌均匀的混合液均质处理，温度为70-80℃，压力为20-30 Mpa；
F、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-15s，制得醋栗饮料；
G、罐装：将杀菌后的醋栗饮料冷却至30-40℃，真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，常温下贮藏。
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