CN109123258A - 一种猕猴桃柠檬复合饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种猕猴桃柠檬复合饮料及其制备方法,涉及饮料技术领域,其原料按重量包括:猕猴桃40‑50份、柠檬20‑30份、冬瓜10‑17份、火龙果果皮15‑25份、百香果果皮30‑40份、山楂7‑14份、大枣6‑12份、马齿苋5‑10份、荷叶4‑8份、菊花2‑5份。本发明得到的复合饮料颜色鲜亮,口感酸甜清爽,易于消化吸收,夏季饮用清凉解暑,除能提供人体所需的营养成分外,还有清理肠胃、调节血液循环、清除体内自由基等功效,提高产品的保健功效。
Description
技术领域
本发明涉及饮料技术领域,尤其涉及一种猕猴桃柠檬复合饮料及其制备方法。
背景技术
夏季天气炎热、酷暑难耐,出汗量多,应及时补水,饮料是常见选择之一。随着人们消费水平和保健意识的不断提高,越来越重视强身健体、改进生活质量,然而目前市面上的饮料大都添加一定量的蔗糖,在保健功能和口感上都已经难以满足人们的需求。
猕猴桃味甘酸,含有非常丰富的碳水化合物,以及多种维生素还有微量元素等,尤其是维生素C、维生素A和叶酸的含量都比较高,脂肪含量较少,猕猴桃对于美容,预防心血管疾病还有排毒清肠都有非常好的作用,还可以预防癌症,缓解坏血病。目前猕猴桃的食用方式主要是直接生食,但快节奏的生活使得人们顾不上食用,因此,将猕猴桃制成饮料,扩大其食用方式是十分有必要的。
发明内容
基于背景技术存在的技术问题,本发明提出了一种猕猴桃柠檬复合饮料及其制备方法,口感酸甜清爽,易于消化吸收,清凉解暑。
本发明提出的一种猕猴桃柠檬复合饮料,其原料按重量包括:猕猴桃40-50份、柠檬20-30份、冬瓜10-17份、火龙果果皮15-25份、百香果果皮30-40份、山楂7-14份、大枣6-12份、马齿苋5-10份、荷叶4-8份、菊花2-5份。
本发明还提出了上述猕猴桃柠檬复合饮料的制备方法,包括以下步骤:
(1)将新鲜的火龙果果皮、百香果果皮打浆,向其中加入复合酶进行酶解,灭酶,过滤,得酶解滤液和酶解滤渣;
(2)将山楂和大枣去核,同马齿苋、荷叶、菊花一起煎煮提取,过滤,得水提液和水提滤渣;
(3)将猕猴桃去皮,同柠檬、冬瓜一起榨汁,得榨汁液和榨汁渣;
(4)将酶解滤渣、水提滤渣和榨汁渣混合,加入发酵菌,密封发酵,过滤,得发酵滤液;
(5)将酶解滤液、水提液、榨汁液和发酵滤液混合,减压浓缩至固含量为10-15%,采用微滤膜进行澄清,然后对微滤膜的透过液进行均质处理,即得。
优选地,步骤(1)中,向新鲜的火龙果果皮、百香果果皮中加入2-3倍水,打浆,向其中加入占浆料重量0.5-2%的复合酶进行酶解,所述复合酶由纤维素酶和果胶酶组成,灭酶,过滤。
优选地,复合酶由纤维素酶和果胶酶按照2-3:1-2的重量比组成。
优选地,酶解温度为30-35℃,酶解时间为2-5h。
优选地,步骤(2)中,加4-6倍水煎煮提取40-60min。
优选地,步骤(4)中,将酶解滤渣、水提滤渣和榨汁渣混合,加入1-2倍水,加入发酵菌,密封发酵,所述发酵菌由酵母菌、嗜热链球菌和保加利亚杆菌复配组成,过滤,得发酵滤液。
优选地,发酵菌为酵母菌、嗜热链球菌和保加利亚杆菌按照2-3:1-2:1-2的重量比复配组成的。
优选地,发酵温度为25-35℃,发酵时间为2-3d。
有益效果:本发明公开了一种猕猴桃柠檬复合饮料,是以猕猴桃、柠檬、冬瓜、火龙果果皮、百香果果皮、山楂、大枣、马齿苋、荷叶、菊花为原料,其制备是先将火龙果果皮、百香果果皮打浆,再进行酶解破坏果皮的纤维结构,使得果皮中丰富的营养成分溶出,得到的酶解滤液中含有丰富的维生素、黄酮类物质,以及良好的抗氧化活性;将山楂、大枣、马齿苋、荷叶和菊花进行煎煮提取,得到的煎煮液有清热解暑、醒脑明目的功效;将猕猴桃、柠檬、冬瓜榨汁,清凉解暑;再将这几个过程中的果渣进行密封发酵,有效提取原料中的营养成分,提高人体吸收率,最后将酶解滤液、水提液、榨汁液和发酵滤液混合,微滤澄清,去除里面的果胶等大分子颗粒,得到的复合饮料颜色鲜亮,口感酸甜清爽,易于消化吸收,夏季饮用清凉解暑,除能提供人体所需的营养成分外,还有清理肠胃、调节血液循环、清除体内自由基等功效,提高产品的保健功效。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种猕猴桃柠檬复合饮料,其原料按重量包括:猕猴桃40份、柠檬30份、冬瓜10份、火龙果果皮15份、百香果果皮30份、山楂14份、大枣12份、马齿苋10份、荷叶4份、菊花2份。
本发明还提出了上述猕猴桃柠檬复合饮料的制备方法,包括以下步骤:
(1)向新鲜的火龙果果皮、百香果果皮中加入2倍水,打浆,向其中加入占浆料重量0.5%的复合酶进行酶解,酶解温度为30℃,酶解时间为2h,所述复合酶由纤维素酶和果胶酶按照2:1的重量比组成,灭酶,过滤,得酶解滤液和酶解滤渣;
(2)将山楂和大枣去核,同马齿苋、荷叶、菊花一起加4倍水煎煮提取40min,过滤,得水提液和水提滤渣;
(3)将猕猴桃去皮,同柠檬、冬瓜一起榨汁,得榨汁液和榨汁渣;
(4)将酶解滤渣、水提滤渣和榨汁渣混合,加入1倍水,加入发酵菌,密封发酵,发酵温度为25℃,发酵时间为2d,所述发酵菌由酵母菌、嗜热链球菌和保加利亚杆菌按照2:2:1的重量比复配组成的,过滤,得发酵滤液;
(5)将酶解滤液、水提液、榨汁液和发酵滤液混合,减压浓缩至固含量为10%,采用微滤膜进行澄清,然后对微滤膜的透过液进行均质处理,即得。
实施例2
本发明提出的一种猕猴桃柠檬复合饮料,其原料按重量包括:猕猴桃50份、柠檬20份、冬瓜17份、火龙果果皮25份、百香果果皮40份、山楂7份、大枣6份、马齿苋5份、荷叶8份、菊花5份。
本发明还提出了上述猕猴桃柠檬复合饮料的制备方法,包括以下步骤:
(1)向新鲜的火龙果果皮、百香果果皮中加入3倍水,打浆,向其中加入占浆料重量2%的复合酶进行酶解,酶解温度为35℃,酶解时间为5h,所述复合酶由纤维素酶和果胶酶按照3:2的重量比组成,灭酶,过滤,得酶解滤液和酶解滤渣;
(2)将山楂和大枣去核,同马齿苋、荷叶、菊花一起加6倍水煎煮提取60min,过滤,得水提液和水提滤渣;
(3)将猕猴桃去皮,同柠檬、冬瓜一起榨汁,得榨汁液和榨汁渣;
(4)将酶解滤渣、水提滤渣和榨汁渣混合,加入2倍水,加入发酵菌,密封发酵,发酵温度为35℃,发酵时间为3d,所述发酵菌由酵母菌、嗜热链球菌和保加利亚杆菌按照3:1:2的重量比复配组成的,过滤,得发酵滤液;
(5)将酶解滤液、水提液、榨汁液和发酵滤液混合,减压浓缩至固含量为15%,采用微滤膜进行澄清,然后对微滤膜的透过液进行均质处理,即得。
实施例3
本发明提出的一种猕猴桃柠檬复合饮料,其原料按重量包括:猕猴桃44份、柠檬24份、冬瓜13份、火龙果果皮22份、百香果果皮35份、山楂12份、大枣8份、马齿苋8份、荷叶6份、菊花4份。
本发明还提出了上述猕猴桃柠檬复合饮料的制备方法,包括以下步骤:
(1)向新鲜的火龙果果皮、百香果果皮中加入2.5倍水,打浆,向其中加入占浆料重量1%的复合酶进行酶解,酶解温度为32℃,酶解时间为3h,所述复合酶由纤维素酶和果胶酶按照2.5:1.5的重量比组成,灭酶,过滤,得酶解滤液和酶解滤渣;
(2)将山楂和大枣去核,同马齿苋、荷叶、菊花一起加4.5倍水煎煮提取45min,过滤,得水提液和水提滤渣;
(3)将猕猴桃去皮,同柠檬、冬瓜一起榨汁,得榨汁液和榨汁渣;
(4)将酶解滤渣、水提滤渣和榨汁渣混合,加入1.5倍水,加入发酵菌,密封发酵,发酵温度为28℃,发酵时间为2d,所述发酵菌由酵母菌、嗜热链球菌和保加利亚杆菌按照2.5:1.5:1.5的重量比复配组成的,过滤,得发酵滤液;
(5)将酶解滤液、水提液、榨汁液和发酵滤液混合,减压浓缩至固含量为12%,采用微滤膜进行澄清,然后对微滤膜的透过液进行均质处理,即得。
实施例4
本发明提出的一种猕猴桃柠檬复合饮料,其原料按重量包括:猕猴桃47份、柠檬25份、冬瓜15份、火龙果果皮18份、百香果果皮37份、山楂10份、大枣10份、马齿苋7份、荷叶7份、菊花3份。
本发明还提出了上述猕猴桃柠檬复合饮料的制备方法,包括以下步骤:
(1)向新鲜的火龙果果皮、百香果果皮中加入3倍水,打浆,向其中加入占浆料重量1.5%的复合酶进行酶解,酶解温度为33℃,酶解时间为4h,所述复合酶由纤维素酶和果胶酶按照2.7:1.3的重量比组成,灭酶,过滤,得酶解滤液和酶解滤渣;
(2)将山楂和大枣去核,同马齿苋、荷叶、菊花一起加5倍水煎煮提取50min,过滤,得水提液和水提滤渣;
(3)将猕猴桃去皮,同柠檬、冬瓜一起榨汁,得榨汁液和榨汁渣;
(4)将酶解滤渣、水提滤渣和榨汁渣混合,加入1倍水,加入发酵菌,密封发酵,发酵温度为30℃,发酵时间为2.5d,所述发酵菌由酵母菌、嗜热链球菌和保加利亚杆菌按照2.3:1.3:1.4的重量比复配组成的,过滤,得发酵滤液;
(5)将酶解滤液、水提液、榨汁液和发酵滤液混合,减压浓缩至固含量为13%,采用微滤膜进行澄清,然后对微滤膜的透过液进行均质处理,即得。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种猕猴桃柠檬复合饮料,其特征在于,其原料按重量包括:猕猴桃40-50份、柠檬20-30份、冬瓜10-17份、火龙果果皮15-25份、百香果果皮30-40份、山楂7-14份、大枣6-12份、马齿苋5-10份、荷叶4-8份、菊花2-5份。
2.一种基于权利要求1所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,包括以下步骤:
(1)将新鲜的火龙果果皮、百香果果皮打浆,向其中加入复合酶进行酶解,灭酶,过滤,得酶解滤液和酶解滤渣;
(2)将山楂和大枣去核,同马齿苋、荷叶、菊花一起煎煮提取,过滤,得水提液和水提滤渣;
(3)将猕猴桃去皮,同柠檬、冬瓜一起榨汁,得榨汁液和榨汁渣;
(4)将酶解滤渣、水提滤渣和榨汁渣混合,加入发酵菌,密封发酵,过滤,得发酵滤液;
(5)将酶解滤液、水提液、榨汁液和发酵滤液混合,减压浓缩至固含量为10-15%,采用微滤膜进行澄清,然后对微滤膜的透过液进行均质处理,即得。
3.根据权利要求2所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,步骤(1)中,向新鲜的火龙果果皮、百香果果皮中加入2-3倍水,打浆,向其中加入占浆料重量0.5-2%的复合酶进行酶解,所述复合酶由纤维素酶和果胶酶组成,灭酶,过滤。
4.根据权利要求3所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,复合酶由纤维素酶和果胶酶按照2-3:1-2的重量比组成。
5.根据权利要求3所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,酶解温度为30-35℃,酶解时间为2-5h。
6.根据权利要求2-5任一所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,步骤(2)中,加4-6倍水煎煮提取40-60min。
7.根据权利要求求2-6任一所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,步骤(4)中,将酶解滤渣、水提滤渣和榨汁渣混合,加入1-2倍水,加入发酵菌,密封发酵,所述发酵菌由酵母菌、嗜热链球菌和保加利亚杆菌复配组成,过滤,得发酵滤液。
8.根据权利要求7所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,发酵菌为酵母菌、嗜热链球菌和保加利亚杆菌按照2-3:1-2:1-2的重量比复配组成的。
9.根据权利要求7所述的猕猴桃柠檬复合饮料的制备方法,其特征在于,发酵温度为25-35℃,发酵时间为2-3d。
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