CN109170448A - 一种新型的桑葚微胶囊功能型饮料 - Google Patents
一种新型的桑葚微胶囊功能型饮料 Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种新型的桑葚微胶囊功能型饮料,生产步骤如下:原料选取、微胶囊生产、液体配置和成品,原料选取:选用外表还是黑色还未成熟的桑葚作为原料,将桑葚洗干净后,放入沸水煮一分钟,将果肉放入打浆机打浆,放入20g抗氧化剂Na2SO3,所得的果浆经胶体磨匀质后即可得到颗粒状的均匀的果浆均质体。该新型的桑葚微胶囊功能型饮料通过微胶囊技术所制得的桑葚微胶囊功能饮料风味效果极佳,而且方便携带,随时随地都能用于冲调成饮料。
Description
技术领域
本发明涉及于桑葚技术领域,具体为一种新型的桑葚微胶囊功能型饮料。
背景技术
微胶囊技术应用于食品工业,使许多传统的工艺过程得到简化,同时也使许多用通常技术手段无法解决的问题得到了解决,极大地推动了食品工业由低级初加工向高级深加工产业的转变。目前,利用微胶囊技术已开发出许多微胶囊化食品,如粉末油脂、粉末酒、胶囊饮料、固体饮料等,风味剂(风味油、香辛料、调味品)、天然色素、营养强化剂(维生素、氨基酸、矿物质)、甜味剂、酸味剂、防腐剂及抗氧化剂等微胶囊化食品添加剂也已大量应用于生产中。使用微胶囊技术制备的桑葚微胶囊是一种新型的冲调型功能性饮料,桑葚具有很多的医用价值,能够主治肝肾不足和血虚精亏的头晕目眩、腰酸耳鸣、须发早白、失眠多梦、津伤口渴、消渴及肠燥便秘等功能,用微胶囊包裹桑葚制得的成品易于储存运输、不易挥发及变性,并且这一款饮料对于年青一代有特别好的需求作用,在市场上有很大的前景。
现有的桑葚采摘后直接与空气进行接触,容易被氧化或直接受紫外线的影响,影响的桑葚的储存以及其风味,而且桑葚的运输条件也较为苛刻,经常出现由于运输问题导致影响出售的问题。
发明内容
本发明的目的在于提供一种新型的桑葚微胶囊功能型饮料,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种新型的桑葚微胶囊功能型饮料,生产步骤如下:原料选取、微胶囊生产、液体配置和成品。
进一步的,所述的原料选取:选用外表还是黑色还未成熟的桑葚作为原料,将桑葚洗干净后,放入沸水煮一分钟,将果肉放入打浆机打浆,放入20g抗氧化剂Na2SO3,所得的果浆经胶体磨匀质后即可得到颗粒状的均匀的果浆均质体。
进一步的,所述的微胶囊生产:将100ml含1.2%羧甲基纤维素,8%糖和90.8%的溶液按1:1的比例与100ml桑葚果浆混合均匀,混合液转入胶囊生产成型机中,将3%CaCl2溶液注入钙化器中,搅拌,使CaCl2溶液在钙化器内形成环流,打开胶囊生产成型机使混合浆均匀滴下,速度为每分钟200滴,钙化器内温度控制在55至65℃内,浆料滴到钙化器内遇到CaCl2即形成大量圆形的胶囊颗粒,定时将胶囊颗粒移出,用去离子水冲洗4次,除去胶囊上残余的钙盐溶液,即可得到桑葚浆胶囊颗粒。
进一步的,所述的液体配置:用去离子水配制10%糖溶液200ml,加入0.1%山梨酸20ml作防腐剂,加入琼脂5g,添加桑葚将均质体100ml,充分混合作为饮料配料液。
进一步的,所述的成品:将配料液按9:1的比例与桑葚浆胶囊颗粒进行混合,装瓶,压盖封口,杀菌消毒既得圆形、甜、悬浮均匀、稳定性好且香的成品饮料。
与现有技术相比,本发明的有益效果是:该新型的桑葚微胶囊功能型饮料,通过微胶囊技术所制得的桑葚微胶囊功能饮料风味效果极佳,而且方便携带,随时随地都能用于冲调成饮料,不会轻易受到外界环境的影响而变质,更加便于储存,这样就避免了出现由于运输问题导致影响出售的问题,实用性更强。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种新型的桑葚微胶囊功能型饮料,生产步骤如下:原料选取、微胶囊生产、液体配置和成品,原料选取:选用外表还是黑色还未成熟的桑葚作为原料,将桑葚洗干净后,放入沸水煮一分钟,将果肉放入打浆机打浆,放入20g抗氧化剂Na2SO3,所得的果浆经胶体磨匀质后即可得到颗粒状的均匀的果浆均质体,微胶囊生产:将100ml含1.2%羧甲基纤维素,8%糖和90.8%的溶液按1:1的比例与100ml桑葚果浆混合均匀,混合液转入胶囊生产成型机中,将3%CaCl2溶液注入钙化器中,搅拌,使CaCl2溶液在钙化器内形成环流,打开胶囊生产成型机使混合浆均匀滴下,速度为每分钟200滴,钙化器内温度控制在55至65℃内,浆料滴到钙化器内遇到CaCl2即形成大量圆形的胶囊颗粒,定时将胶囊颗粒移出,用去离子水冲洗4次,除去胶囊上残余的钙盐溶液,即可得到桑葚浆胶囊颗粒,液体配置:用去离子水配制10%糖溶液200ml,加入0.1%山梨酸20ml作防腐剂,加入琼脂5g,添加桑葚将均质体100ml,充分混合作为饮料配料液,成品:将配料液按9:1的比例与桑葚浆胶囊颗粒进行混合,装瓶,压盖封口,杀菌消毒既得圆形、甜、悬浮均匀、稳定性好且香的成品饮料,通过微胶囊技术所制得的桑葚微胶囊功能饮料风味效果极佳,而且方便携带,随时随地都能用于冲调成饮料。
尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种新型的桑葚微胶囊功能型饮料,其特征在于,生产步骤如下:原料选取、微胶囊生产、液体配置和成品。
2.根据权利要求1所述的一种新型的桑葚微胶囊功能型饮料,其特征在于:所述的原料选取:选用外表还是黑色还未成熟的桑葚作为原料,将桑葚洗干净后,放入沸水煮一分钟,将果肉放入打浆机打浆,放入20g抗氧化剂Na2SO3,所得的果浆经胶体磨匀质后即可得到颗粒状的均匀的果浆均质体。
3.根据权利要求1所述的一种新型的桑葚微胶囊功能型饮料,其特征在于:所述的微胶囊生产:将100ml含1.2%羧甲基纤维素,8%糖和90.8%的溶液按1:1的比例与100ml桑葚果浆混合均匀,混合液转入胶囊生产成型机中。将3%CaCl2溶液注入钙化器中,搅拌,使CaCl2溶液在钙化器内形成环流,打开胶囊生产成型机使混合浆均匀滴下,速度为每分钟200滴,钙化器内温度控制在55至65℃内,浆料滴到钙化器内遇到CaCl2即形成大量圆形的胶囊颗粒,定时将胶囊颗粒移出,用去离子水冲洗4次,除去胶囊上残余的钙盐溶液,即可得到桑葚浆胶囊颗粒。
4.根据权利要求1所述的一种新型的桑葚微胶囊功能型饮料,其特征在于:所述的液体配置:用去离子水配制10%糖溶液200ml,加入0.1%山梨酸20ml作防腐剂,加入琼脂5g,添加桑葚将均质体100ml,充分混合作为饮料配料液。
5.根据权利要求1所述的一种新型的桑葚微胶囊功能型饮料,其特征在于:所述的成品:将配料液按9:1的比例与桑葚浆胶囊颗粒进行混合,装瓶,压盖封口,杀菌消毒既得圆形、甜、悬浮均匀、稳定性好且香的成品饮料。
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