CN109105682A - 一种水果味去火饮料及其制备方法 - Google Patents
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 8
- 235000021282 Sterculia Nutrition 0.000 claims abstract description 8
- 240000001058 Sterculia urens Species 0.000 claims abstract description 8
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 8
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 229940010454 licorice Drugs 0.000 claims abstract description 8
- 229940059107 sterculia Drugs 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000062245 Hedychium flavescens Species 0.000 claims abstract description 7
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 7
- 244000276331 Citrus maxima Species 0.000 claims abstract description 6
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 6
- 241000220324 Pyrus Species 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 235000021017 pears Nutrition 0.000 claims abstract description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 3
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 3
- 241000132456 Haplocarpha Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 7
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 5
- 239000003814 drug Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
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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
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
本发明公开了一种水果味去火饮料及其制备方法,其原料的重量组成成分包括:水果汁45‑65份、金银花5‑8份、生甘草3‑6份、胖大海1‑3份、黄姜3‑4份、大枣5‑8份、丹参3‑5份、枸杞3‑4份、罗汉果2‑3份和纯净水30‑50份,所述的说水果包括柚子、梨、香蕉、西瓜或者火龙果中的一种或者一种以上水果的组合,在制备成上述的果汁后,添加蜂蜜1‑3份混合均匀即可,本发明解决的主要的现有的饮料口感不好,中草药的味道浓郁,并且去火效果不好的技术问题。
Description
技术领域
本发明属于一种饮料,具体涉及一种水果味去火饮料及其制备方法。
背景技术
目前的市场上饮料的种类可以说是数不胜数,随着其种类的越来越多,市场上也划分出了饮料的功能,比如说功能性饮料、运动饮料及其单纯的口味饮料等,但是其制作过程和原料的配置营养和健康方面做得不够好,大多数都是利用简单少量的原料及其化学制品勾兑而成,现在的去火饮料有凉茶等品种,但是采用中药材制作,其口味单一,并且有种药材的味道,因此有些人不是很喜欢。
发明内容
发明目的:针对上述现有技术的不足,本发明提供一种水果味去火饮料,本发明主要解决的是现有的去火饮料口味独一和配方原料不够醇正,本发明采用纯天然水果制备,健康营养。
技术方案:一种水果味去火饮料,其特征在于:所述的饮料原料的重量组份包括:水果汁45-65份、金银花5-8份、生甘草3-6份、胖大海1-3份、黄姜3-4份、大枣5-8份、丹参3-5份、枸杞3-4份、罗汉果2-3份和纯净水30-50份。
其中,所述的说水果汁包括柚子、梨、香蕉、西瓜或者火龙果中的一种或者一种以上水果的组合制备成上述的果汁。
进一步的,所述的饮料制备得到混合溶液后添加蜂蜜1-3份混合均匀。
更进一步的,本发明优选采用水果汁56份、金银花6份、生甘草5份、胖大海2份、黄姜3份、大枣6份、丹参4份、枸杞3份、罗汉果2份和纯净水30份。
一种的水果味去火饮料,还提供一种的制备方法,其特征在于:包括以下步骤:
(a)将水果的洗净后进行榨汁处理;
(b)将得到的水果汁进行糖化处理,将冷却后的辅料提取汁按比例加入糖化缸中与果汁混合均匀,然后加入0.1%糖化酶搅拌均匀在33℃左右进行糖化,保温35分钟,再将糖化好的料液打入冷凝器,冷却至32℃;
(c)灭菌处理,密封保存。
有益效果:本发明相比现有技术其显著的特点在于:第一、本发明采用水果为主要原料,健康;第二、本发明采用与中药材的适量结合,提高了去火效果;第三、本发明制备过程不添加任何防腐剂等,健康卫生。
具体实施方式
为了更好的说明本发明公开的技术方案,下面结合具体实施例做进一步的阐述。
具体实施例1
一种水果味去火饮料,所述的饮料原料的重量组份包括:水果柚子、梨榨汁后取45份、金银花5份、生甘草3份、胖大海1份、黄姜3份、大枣5份、丹参3份、枸杞3份、罗汉果2份和纯净水30份、蜂蜜1份混合均匀。
上述饮料的制备方法:
(a)将水果的洗净后进行榨汁处理;
(b)将得到的水果汁进行糖化处理,将冷却后的辅料提取汁按比例加入糖化缸中与果汁混合均匀,然后加入0.1%糖化酶搅拌均匀在33℃左右进行糖化,保温35分钟,再将糖化好的料液打入冷凝器,冷却至32℃;
(c)灭菌处理,密封保存。
具体实施例2
一种水果味去火饮料,所述的饮料原料的重量组份包括:水果柚子、梨榨汁后取56份、金银花6份、生甘草5份、胖大海2份、黄姜3份、大枣6份、丹参4份、枸杞3份、罗汉果2份和纯净水30份,蜂蜜1-3份混合均匀。
上述饮料的制备方法:
(a)将水果的洗净后进行榨汁处理;
(b)将得到的水果汁进行糖化处理,将冷却后的辅料提取汁按比例加入糖化缸中与果汁混合均匀,然后加入0.1%糖化酶搅拌均匀在33℃左右进行糖化,保温35分钟,再将糖化好的料液打入冷凝器,冷却至32℃;
(c)灭菌处理,密封保存。
具体实施例3
一种水果味去火饮料,所述的饮料原料的重量组份包括:水果柚子、梨榨、香蕉、西瓜榨汁后取65份、金银花8份、生甘草6份、胖大海3份、黄姜4份、大枣8份、丹参5份、枸杞4份、罗汉果3份和纯净水50份、蜂蜜3份混合均匀。
上述饮料的制备方法:
(a)将水果的洗净后进行榨汁处理;
(b)将得到的水果汁进行糖化处理,将冷却后的辅料提取汁按比例加入糖化缸中与果汁混合均匀,然后加入0.1%糖化酶搅拌均匀在33℃左右进行糖化,保温35分钟,再将糖化好的料液打入冷凝器,冷却至32℃;
(c)灭菌处理,密封保存。
Claims (5)
1.一种水果味去火饮料,其特征在于:所述的饮料原料的重量组份包括:水果汁45-65份、金银花5-8份、生甘草3-6份、胖大海1-3份、黄姜3-4份、大枣5-8份、丹参3-5份、枸杞3-4份、罗汉果2-3份和纯净水30-50份。
2.根据权利要求1所述的一种水果味去火饮料,其特征在于:所述的说水果汁包括柚子、梨、香蕉、西瓜或者火龙果中的一种或者一种以上水果的组合制备成上述的果汁。
3.根据权利要求1所述的一种水果味去火饮料,其特征在于:所述的饮料制备得到混合溶液后添加蜂蜜1-3份混合均匀。
4.根据权利要求1所述的一种水果味去火饮料,其特征在于:优选采用水果汁56份、金银花6份、生甘草5份、胖大海2份、黄姜3份、大枣6份、丹参4份、枸杞3份、罗汉果2份和纯净水30份。
5.制备如权利要求1所述的一种的水果味去火饮料,还提供一种的制备方法,其特征在于:包括以下步骤:
(a)将水果的洗净后进行榨汁处理;
(b)将得到的水果汁进行糖化处理,将冷却后的辅料提取汁按比例加入糖化缸中与果汁混合均匀,然后加入0.1%糖化酶搅拌均匀在33℃左右进行糖化,保温35分钟,再将糖化好的料液打入冷凝器,冷却至32℃;
(c)灭菌处理,密封保存。
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CN113303389A (zh) * | 2021-05-24 | 2021-08-27 | 上海交通大学 | 一种具有抗炎症功能的柚子凉茶及其制备方法 |
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