CN109156537A - 一种山楂杏仁露饮料的制备方法 - 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及一种山楂杏仁露饮料的制备方法,它是一种口感清爽、酸甜适口的植物蛋白饮料,是由杏仁、山楂为原料,经过拣选、清洗、脱皮、浸泡、磨浆、调配、均质、灌装、灭菌,检查、喷码、装箱制成,除了具备一般食品的营养价值外,富含不饱和脂肪酸、植物黄酮、多种维生素和酒石酸、柠檬酸、山楂酸、苹果酸等多种有机酸,不仅具有解暑生津、助消化、滋补健身而且能增强机体的免疫力,有益于高血压,高血脂患者,对当今社会高发病的三高疾病等有益,是集滋补、营养和保健功能于一体的佳品;本发明具有口感可口、有机酸含量丰富、营养价值高、生产工艺简单的优点。
Description
技术领域
本发明属于饮料技术领域,具体涉及一种以山楂、杏仁为原料制成的山楂杏仁露饮料的制备方法。
背景技术
银山楂,又名山里红,核果类水果,核质硬,果肉薄,味微酸涩,山楂中含有多种维生素、酒石酸、柠檬酸、山楂酸、苹果酸等多种有机酸,具有消积化滞、收敛止痢、活血化淤等功效,山楂中含有山萜类及黄铜类等药物成分,具有显著的扩张血管及降压作用,有增强心肌、抗心律不齐、调节血脂及胆固醇含量的功能,药食两用,价值很高。
杏仁,是蔷薇科杏的种子,杏仁一般分为甜杏仁和苦杏仁之分或者被成为南杏仁和北杏仁,它二者在营养成分上都是一样的,就是一个口味的区别,一个甜一个苦,一般甜杏仁用来食用,苦杏仁用来入药,甜杏仁是一种健康食品,适量食用不仅可以有效控制人体内胆固醇的含量,还能显著降低心脏病和多种慢性病的发病危险,素食者食用甜杏仁可以及时补充蛋白质、微量元素和维生素,例如铁、锌及维生素E,甜杏仁中所含的脂肪是健康人士所必需的,是一种对心脏有益的高不饱和脂肪,研究发现,每天吃50~100克杏仁,体重不会增加,甜杏仁中不仅蛋白质含量高,其中的大量纤维可以让人减少饥饿感,这就对保持体重有益,纤维有益肠道组织并且可降低肠癌发病率、胆固醇含量和心脏病的危险。
但是,长期以来山楂多用于鲜食和入药,用于食品饮料行业加工原料的技术不多见,杏仁虽然有少部分制成饮料,但也存在品种口感单一、口感苦涩等技术问题,影响了杏仁做为饮料工业原料发展,本发明阐述了一种将山楂、杏仁转变成山楂杏仁露饮料的办法,解决了山楂、杏仁做为饮料工业原料的技术问题,同时创造了山楂与杏仁天然成分和功效搭配、互补的饮料品类,属于集消食、解渴生津、保健、营养于一体的高档饮品,具有广阔的市场前景;因此,提供一种口感可口、有机酸含量丰富、营养价值高、生产工艺简单的山楂杏仁露饮料的制备方法是非常有必要的。
发明内容
本发明的目的是为了克服现有技术的不足,而提供一种口感可口、有机酸含量丰富、营养价值高、生产工艺简单的山楂杏仁露饮料的制备方法。
本发明的目的是这样实现的:一种山楂杏仁露饮料的制备方法,它包括以下步骤:
a、原料:杏仁选用种仁饱满,仁皮完整,无霉变,无虫蛀,味微甜的优质甜杏仁,山楂选用当年加工制成浓缩山楂汁;
b、拣选和称量:挑选出原料中不符合要求的杏仁,称取合格的杏仁,每吨配料添加53-55kg杏仁;
c、清洗:清洗掉杏仁表面杂质等;
d、脱皮:采用物理脱皮的方法去除杏仁上的褐色仁皮;
e、浸泡:将干净的杏仁用纯净水进行浸泡4-5h,以利于下一步的磨浆提取;
f、磨浆:在浸泡好的杏仁中添加温度为70-80℃的纯净水,用三台串联的胶体磨磨浆,采用80目滤网进行浆渣分离,得到杏仁浆;
g、调配:在纯净水中溶解白砂糖、羧甲基纤维素钠、聚甘油脂肪酸酯、黄原胶、D-异抗坏血酸钠、三聚磷酸钠、焦磷酸钠等原辅料,然后将磨好的杏仁浆、山楂汁加入,定容;
h、检测:固形物含量、pH值、口味等感官指标,合格后进入下一工序;
i、均质:将调配好的料液温度调整到70-75℃,进行均质,一次均质的压力10-20MPa,二次均质的压力30-40MPa;
j、灌装:将均质好的料液用易拉罐灌装机进行灌装,封口;
k、灭菌:将封装好的易拉罐产品放在蒸汽灭菌釜中进行121℃,30分钟的灭菌,达到延长保质期的效果;
l、检查:灭菌后产品经冷却,通过自动液位和真空检测仪进行检查,提出不合格产品;
m、喷码:检查后的合格产品用自动喷码机在产品上标准生产日期;
n、装箱:喷码后的产品安装设计规格装箱后下线入库。
所述步骤磨浆中杏仁的重量与纯净水的重量比为1:7.5。
所述步骤调配中每白砂糖重量占杏仁重量的5-8%、羧甲基纤维素钠重量占杏仁重量的0.1.5-0.2%、聚甘油脂肪酸酯重量占杏仁重量的0.1-0.2%、黄原胶重量占杏仁重量的0.03-0.04%、D-异抗坏血酸钠重量占杏仁重量的0.01-0.03%、三聚磷酸钠重量占杏仁重量的0.02-0.04%、焦磷酸钠重量占杏仁重量的0.02-0.04%。
本发明的有益效果:它是一种口感清爽、酸甜适口的植物蛋白饮料,其特征是由杏仁、山楂为原料,经过拣选、清洗、脱皮、浸泡、磨浆、调配、均质、灌装、灭菌,检查、喷码、装箱制成,本发明的目的在于提供一种采用山楂、杏仁为原料,制备山楂杏仁露饮料的方法,山楂杏仁露,除了具备一般食品的营养价值外,富含不饱和脂肪酸、植物黄酮、多种维生素和酒石酸、柠檬酸、山楂酸、苹果酸等多种有机酸,不仅具有解暑生津、助消化、滋补健身而且能增强机体的免疫力,有益于高血压,高血脂患者,对当今社会高发病的三高疾病等有益,是集滋补、营养和保健功能于一体的佳品。
从国内市场来看,目前尚未见到有生产山楂杏仁露的厂家,而随着经济发展,人民生活水平的不断提高,作为健康饮品的山楂杏仁露需求量将越来越大,因此,研究开发山楂杏仁露的生产,势在必行。
本发明具有口感可口、有机酸含量丰富、营养价值高、生产工艺简单的优点。
具体实施方式
下面结合实施例对本发明做进一步的说明。
实施例1
一种山楂杏仁露饮料的制备方法,它包括以下步骤:原料:杏仁选用种仁饱满,仁皮完整,无霉变,无虫蛀,味微甜的优质甜杏仁,山楂选用当年加工制成浓缩山楂汁;拣选和称量:挑选出原料中不符合要求的杏仁,称取合格的杏仁,每吨配料添加53-55kg杏仁;清洗:清洗掉杏仁表面杂质等;脱皮:采用物理脱皮的方法去除杏仁上的褐色仁皮;浸泡:将干净的杏仁用纯净水进行浸泡4-5h,以利于下一步的磨浆提取;磨浆:在浸泡好的杏仁中添加温度为70-80℃的纯净水,用三台串联的胶体磨磨浆,采用80目滤网进行浆渣分离,得到杏仁浆;调配:在纯净水中溶解白砂糖、羧甲基纤维素钠、聚甘油脂肪酸酯、黄原胶、D-异抗坏血酸钠、三聚磷酸钠、焦磷酸钠等原辅料,然后将磨好的杏仁浆、山楂汁加入,定容;检测:固形物含量、pH值、口味等感官指标,合格后进入下一工序;均质:将调配好的料液温度调整到70-75℃,进行均质,一次均质的压力10-20MPa,二次均质的压力30-40MPa;灌装:将均质好的料液用易拉罐灌装机进行灌装,封口;灭菌:将封装好的易拉罐产品放在蒸汽灭菌釜中进行121℃,30分钟的灭菌,达到延长保质期的效果;检查:灭菌后产品经冷却,通过自动液位和真空检测仪进行检查,提出不合格产品;喷码:检查后的合格产品用自动喷码机在产品上标准生产日期;装箱:喷码后的产品安装设计规格装箱后下线入库。
它是一种口感清爽、酸甜适口的植物蛋白饮料,其特征是由杏仁、山楂为原料,经过拣选、清洗、脱皮、浸泡、磨浆、调配、均质、灌装、灭菌,检查、喷码、装箱制成,本发明的目的在于提供一种采用山楂、杏仁为原料,制备山楂杏仁露饮料的方法,山楂杏仁露,除了具备一般食品的营养价值外,富含不饱和脂肪酸、植物黄酮、多种维生素和酒石酸、柠檬酸、山楂酸、苹果酸等多种有机酸,不仅具有解暑生津、助消化、滋补健身而且能增强机体的免疫力,有益于高血压,高血脂患者,对当今社会高发病的三高疾病等有益,是集滋补、营养和保健功能于一体的佳品;本发明具有口感可口、有机酸含量丰富、营养价值高、生产工艺简单的优点。
实施例2
一种山楂杏仁露饮料的制备方法,它包括以下步骤:原料:杏仁选用种仁饱满,仁皮完整,无霉变,无虫蛀,味微甜的优质甜杏仁,山楂选用当年加工制成浓缩山楂汁;拣选和称量:挑选出原料中不符合要求的杏仁,称取合格的杏仁,每吨配料添加53-55kg杏仁;清洗:清洗掉杏仁表面杂质等;脱皮:采用物理脱皮的方法去除杏仁上的褐色仁皮;浸泡:将干净的杏仁用纯净水进行浸泡4-5h,以利于下一步的磨浆提取;磨浆:在浸泡好的杏仁中添加温度为70-80℃的纯净水,用三台串联的胶体磨磨浆,采用80目滤网进行浆渣分离,得到杏仁浆;调配:在纯净水中溶解白砂糖、羧甲基纤维素钠、聚甘油脂肪酸酯、黄原胶、D-异抗坏血酸钠、三聚磷酸钠、焦磷酸钠等原辅料,然后将磨好的杏仁浆、山楂汁加入,定容;检测:固形物含量、pH值、口味等感官指标,合格后进入下一工序;均质:将调配好的料液温度调整到70-75℃,进行均质,一次均质的压力10-20MPa,二次均质的压力30-40MPa;灌装:将均质好的料液用易拉罐灌装机进行灌装,封口;灭菌:将封装好的易拉罐产品放在蒸汽灭菌釜中进行121℃,30分钟的灭菌,达到延长保质期的效果;检查:灭菌后产品经冷却,通过自动液位和真空检测仪进行检查,提出不合格产品;喷码:检查后的合格产品用自动喷码机在产品上标准生产日期;装箱:喷码后的产品安装设计规格装箱后下线入库。
所述步骤磨浆中杏仁的重量与纯净水的重量比为1:7.5。
所述步骤调配中每白砂糖重量占杏仁重量的5-8%、羧甲基纤维素钠重量占杏仁重量的0.1.5-0.2%、聚甘油脂肪酸酯重量占杏仁重量的0.1-0.2%、黄原胶重量占杏仁重量的0.03-0.04%、D-异抗坏血酸钠重量占杏仁重量的0.01-0.03%、三聚磷酸钠重量占杏仁重量的0.02-0.04%、焦磷酸钠重量占杏仁重量的0.02-0.04%。
它是一种口感清爽、酸甜适口的植物蛋白饮料,其特征是由杏仁、山楂为原料,经过拣选、清洗、脱皮、浸泡、磨浆、调配、均质、灌装、灭菌,检查、喷码、装箱制成,本发明的目的在于提供一种采用山楂、杏仁为原料,制备山楂杏仁露饮料的方法,山楂杏仁露,除了具备一般食品的营养价值外,富含不饱和脂肪酸、植物黄酮、多种维生素和酒石酸、柠檬酸、山楂酸、苹果酸等多种有机酸,不仅具有解暑生津、助消化、滋补健身而且能增强机体的免疫力,有益于高血压,高血脂患者,对当今社会高发病的三高疾病等有益,是集滋补、营养和保健功能于一体的佳品。
从国内市场来看,目前尚未见到有生产山楂杏仁露的厂家,而随着经济发展,人民生活水平的不断提高,作为健康饮品的山楂杏仁露需求量将越来越大,因此,研究开发山楂杏仁露的生产,势在必行。
本发明具有口感可口、有机酸含量丰富、营养价值高、生产工艺简单的优点。
Claims (3)
1.一种山楂杏仁露饮料的制备方法,其特征在于:它包括以下步骤:
a、原料:杏仁选用种仁饱满,仁皮完整,无霉变,无虫蛀,味微甜的优质甜杏仁,山楂选用当年加工制成浓缩山楂汁;
b、拣选和称量:挑选出原料中不符合要求的杏仁,称取合格的杏仁,每吨配料添加53-55kg杏仁;
c、清洗:清洗掉杏仁表面杂质等;
d、脱皮:采用物理脱皮的方法去除杏仁上的褐色仁皮;
e、浸泡:将干净的杏仁用纯净水进行浸泡4-5h,以利于下一步的磨浆提取;
f、磨浆:在浸泡好的杏仁中添加温度为70-80℃的纯净水,用三台串联的胶体磨磨浆,采用80目滤网进行浆渣分离,得到杏仁浆;
g、调配:在纯净水中溶解白砂糖、羧甲基纤维素钠、聚甘油脂肪酸酯、黄原胶、D-异抗坏血酸钠、三聚磷酸钠、焦磷酸钠等原辅料,然后将磨好的杏仁浆、山楂汁加入,定容;
h、检测:固形物含量、pH值、口味等感官指标,合格后进入下一工序;
i、均质:将调配好的料液温度调整到70-75℃,进行均质,一次均质的压力10-20MPa,二次均质的压力30-40MPa;
j、灌装:将均质好的料液用易拉罐灌装机进行灌装,封口;
k、灭菌:将封装好的易拉罐产品放在蒸汽灭菌釜中进行121℃,30分钟的灭菌,达到延长保质期的效果;
l、检查:灭菌后产品经冷却,通过自动液位和真空检测仪进行检查,提出不合格产品;
m、喷码:检查后的合格产品用自动喷码机在产品上标准生产日期;
n、装箱:喷码后的产品安装设计规格装箱后下线入库。
2.如权利要求1所述的一种山楂杏仁露饮料的制备方法,其特征在于:所述步骤f中杏仁的重量与纯净水的重量比为1:7.5。
3.如权利要求1所述的一种山楂杏仁露饮料的制备方法,其特征在于:所述步骤g中每白砂糖重量占杏仁重量的5-8%、羧甲基纤维素钠重量占杏仁重量的0.1.5-0.2%、聚甘油脂肪酸酯重量占杏仁重量的0.1-0.2%、黄原胶重量占杏仁重量的0.03-0.04%、D-异抗坏血酸钠重量占杏仁重量的0.01-0.03%、三聚磷酸钠重量占杏仁重量的0.02-0.04%、焦磷酸钠重量占杏仁重量的0.02-0.04%。
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