CN108936128A - 一种低热量高纤果味饮料及制备方法 - 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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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- Mycology (AREA)
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Abstract
本发明涉及一种低热量高纤果味饮料及制备方法,所述的低热量高纤果味饮料是由如下原料按照重量百分比配制而成:纯净水96.8‑97.04%、浓缩苹果汁0.42‑0.45%、甜菊糖苷0.025‑0.030%、聚葡萄糖1.4‑1.5%、柠檬酸1.1‑1.2%、食用果味香精0.015‑0.02%,所述的低热量高纤果味饮料的制备方法包括配料、混合、补水、定容、检测、过滤、UHT杀菌、灌装、封口、喷淋降温、喷码、灯检、贴标、装箱入库步骤,本发明具有糖分含量低、富含水溶性膳食纤维、生理代谢功能增强、能够调节脂类代谢、降低胆固醇、减少糖量吸收、降低血糖、预防便秘和排毒养颜的功效。
Description
技术领域
本发明属于饮料技术领域,具体涉及一种低热量高纤果味饮料及制备方法。
背景技术
甜菊糖苷,英文:Stevioside,是一种从菊科草本植物甜叶菊(或称甜菊叶)中精提的新型天然甜味剂,也是最接近砂糖的天然甜味剂,食用后不被吸收,不产生热能,故为糖尿病、肥胖病患者良好的天然甜味剂。
聚葡萄糖,英文:Polydextrose,是以葡萄糖、山梨醇和柠檬酸为原料,按特定比例调配加热成熔融态混合物后,经真空缩聚而成的一种D-葡萄糖多聚体,无特殊味,是一种具有保健功能性的食品组分,可以补充人体所需的水溶性膳食纤维,进入人体消化系统后,产生特殊的生理代谢功能;可以调节脂类代谢,减少脂肪堆积,预防肥胖;能吸附胆汁酸、胆固醇变异原等有机分子,降低人体血浆和肝脏胆固醇水平,防治冠状动脉硬化,胆石症和预防心脑血管疾病;能在人体肠道中吸水膨胀并保持水分,增加粪便体积,刺激肠道蠕动,加速排便频率,起到润肠通便和预防便秘的作用,预防痔疮、胃肠炎、结肠癌等疾病的发生。
但是,长期以来饮料产品糖分含量高,热量高,营养功能单一,膳食纤维用于果味饮料加工原料的也不不多见,影响了果味饮料箱向健康方向的发展,本发明阐述了一种以纯净水、浓缩苹果汁、甜菊糖苷和聚葡萄糖为原料制成的低热量高纤果味饮料的办法,创造了甜菊糖苷与水溶性膳食纤维搭配,不含白糖、低热量、富含膳食纤维的果味饮料品类,具有广阔的市场前景。
发明内容
本发明的目的在于克服现有技术的不足而提供一种糖分含量低、富含水溶性膳食纤维、生理代谢功能增强、能够调节脂类代谢、降低胆固醇、减少糖量吸收、降低血糖、预防便秘和排毒养颜功效的低热量高纤果味饮料及制备方法。
本发明的技术方案是:一种低热量高纤果味饮料,所述的低热量高纤果味饮料是由如下原料按照重量百分比配制而成:纯净水96.8-97.04%、浓缩苹果汁0.42-0.45%、甜菊糖苷0.025-0.030%、聚葡萄糖1.4-1.5%、柠檬酸1.1-1.2%、食用果味香精0.015-0.02%。
如权利要求1所述的一种低热量高纤果味饮料的制备方法,所述的制备方法包括如下步骤:
步骤1:配料,按照重量百分比分别取一定量的纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖、柠檬酸、食用果味香精;
步骤2:混合,将步骤1中取得的纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖、柠檬酸、食用果味香精依次加入混合罐中,并进行搅拌混合均匀;
步骤3:补水、定容,将步骤2得到的混合液进行补水,并定容;
步骤4:检测,将步骤3得到的混合液进行检测其总酸、pH值、口味等感官指标,若不合格侧进行调配,直至合格为止;
步骤5:过滤,将步骤4得到的合格的混合液利用0.45微米的钛棒过滤器进行过滤;
步骤6:UHT杀菌,利用超高温瞬时杀菌机对过滤后的混合液进行杀菌,杀菌温度为105℃,杀菌时间为12-15秒;
步骤7:灌装:将经杀菌后的混合液通过灌装机灌入经清洗消毒后的容器内,其中容器内中心温度不低于85℃;
步骤8:封口,利用清洗消毒后的盖子对灌装后的容器进行封口;
步骤9:喷淋降温,对封口后的容器通过冷水喷淋降温至30-35℃;
步骤10:喷码,用自动喷码机在封口后的容器上标准生产日期;
步骤11:灯检,人工检查容器封口、外观、液位、喷码是否合格,并剔除不合格品;
步骤12:贴标,利用贴标机给容器贴上标签;
步骤13:装箱入库,将贴标后的容器按设计规格装箱后下线入库。
本发明具有以下优点:本发明阐述了以纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖为原料,制备低热量高纤果味饮料的全过程,以该工艺制造的低热量高纤果味饮料,糖分含量低,富含水溶性膳食纤维,进入人体消化系统后,产生特殊的生理代谢功能,调节脂类代谢、降低胆固醇、减少糖量吸收降低血糖、预防便秘和排毒养颜的功效,对当今社会高发病的肥胖、动脉硬化、结肠癌和结肠癌等有益,是一种可以天天饮用的健康时尚饮品。
具体实施方式
下面结合实施例对本发明作进一步的说明。
实施例1
一种低热量高纤果味饮料,所述的低热量高纤果味饮料是由如下原料按照重量百分比配制而成:纯净水97.04kg、浓缩苹果汁0.42kg、甜菊糖苷0.025kg、聚葡萄糖1.4kg、柠檬酸1.1kg、食用果味香精0.015kg。
如权利要求1所述的一种低热量高纤果味饮料的制备方法,所述的制备方法包括如下步骤:
步骤1:配料,分别取纯净水97.04kg、浓缩苹果汁0.42kg、甜菊糖苷0.025kg、聚葡萄糖1.4kg、柠檬酸1.1kg、食用果味香精0.015kg;
步骤2:混合,将步骤1中取得的纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖、柠檬酸、食用果味香精依次加入混合罐中,并进行搅拌混合均匀;
步骤3:补水、定容,将步骤2得到的混合液进行补水,并定容;
步骤4:检测,将步骤3得到的混合液进行检测其总酸、pH值、口味等感官指标,若不合格侧进行调配,直至合格为止;
步骤5:过滤,将步骤4得到的合格的混合液利用0.45微米的钛棒过滤器进行过滤;
步骤6:UHT杀菌,利用超高温瞬时杀菌机对过滤后的混合液进行杀菌,杀菌温度为105℃,杀菌时间为13秒;
步骤7:灌装:将经杀菌后的混合液通过灌装机灌入经清洗消毒后的容器内,其中容器内中心温度不低于85℃;
步骤8:封口,利用清洗消毒后的盖子对灌装后的容器进行封口;
步骤9:喷淋降温,对封口后的容器通过冷水喷淋降温至32℃;
步骤10:喷码,用自动喷码机在封口后的容器上标准生产日期;
步骤11:灯检,人工检查容器封口、外观、液位、喷码是否合格,并剔除不合格品;
步骤12:贴标,利用贴标机给容器贴上标签;
步骤13:装箱入库,将贴标后的容器按设计规格装箱后下线入库。
本发明阐述了以纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖为原料,制备低热量高纤果味饮料的全过程,以该工艺制造的低热量高纤果味饮料,糖分含量低,富含水溶性膳食纤维,进入人体消化系统后,产生特殊的生理代谢功能,调节脂类代谢、降低胆固醇、减少糖量吸收降低血糖、预防便秘和排毒养颜的功效,对当今社会高发病的肥胖、动脉硬化、结肠癌和结肠癌等有益,是一种可以天天饮用的健康时尚饮品。
Claims (2)
1.一种低热量高纤果味饮料,其特征在于:所述的低热量高纤果味饮料是由如下原料按照重量百分比配制而成:纯净水96.8-97.04%、浓缩苹果汁0.42-0.45%、甜菊糖苷0.025-0.030%、聚葡萄糖1.4-1.5%、柠檬酸1.1-1.2%、食用果味香精0.015-0.02%。
2.如权利要求1所述的一种低热量高纤果味饮料的制备方法,其特征在于:所述的制备方法包括如下步骤:
步骤1:配料,按照重量百分比分别取一定量的纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖、柠檬酸、食用果味香精;
步骤2:混合,将步骤1中取得的纯净水、浓缩苹果汁、甜菊糖苷、聚葡萄糖、柠檬酸、食用果味香精依次加入混合罐中,并进行搅拌混合均匀;
步骤3:补水、定容,将步骤2得到的混合液进行补水,并定容;
步骤4:检测,将步骤3得到的混合液进行检测其总酸、pH值、口味等感官指标,若不合格侧进行调配,直至合格为止;
步骤5:过滤,将步骤4得到的合格的混合液利用0.45微米的钛棒过滤器进行过滤;
步骤6:UHT杀菌,利用超高温瞬时杀菌机对过滤后的混合液进行杀菌,杀菌温度为105℃,杀菌时间为12-15秒;
步骤7:灌装:将经杀菌后的混合液通过灌装机灌入经清洗消毒后的容器内,其中容器内中心温度不低于85℃;
步骤8:封口,利用清洗消毒后的盖子对灌装后的容器进行封口;
步骤9:喷淋降温,对封口后的容器通过冷水喷淋降温至30-35℃;
步骤10:喷码,用自动喷码机在封口后的容器上标准生产日期;
步骤11:灯检,人工检查容器封口、外观、液位、喷码是否合格,并剔除不合格品;
步骤12:贴标,利用贴标机给容器贴上标签;
步骤13:装箱入库,将贴标后的容器按设计规格装箱后下线入库。
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