CN109221843A - 一种复合果蔬饮料及其制备方法 - 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
- A23L2/04—Extraction of juices
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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
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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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
- A23L2/52—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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
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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
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Abstract
本发明提供了一种复合果蔬饮料,其由以下重量份的组分制成:葡萄柚汁15‑20份,丑柑汁20‑25份,玉米汁12‑15份,香菜汁2‑3份,芝麻菜汁3‑4份,莳萝提取物1‑2份,增稠剂0.2‑0.6份,白糖5‑6份,稳定剂0.1‑0.2份,水40‑45份。本发明还提供了该复合果蔬饮料的制备方法。本发明营养保健价值较好,且保质期较长。
Description
技术领域
本发明涉及一种果蔬饮料,特别是涉及一种复合果蔬饮料及其制备方法。
背景技术
果蔬汁是指未添加任何外来物质,直接以新鲜或冷藏果蔬为原料,经过清洗、挑选后,采用物理的方法如压榨、浸提、离心等方法得到的果蔬汁液。以果蔬汁为基料,加水、糖、酸或香料调配而成的汁称为果蔬汁饮料。复合型的果汁饮料及果蔬汁饮料在发达国家发展较快,在国外市场的流行品种较多,市场上常见的有菠萝汁或橙汁等热带果汁与不同蔬菜汁的复合果汁饮料。中国的果蔬汁产品也有上市,但销售状况并不乐观,主要原因包括包装档次低、商标设计粗糙、产品口感不佳、产品色泽的天然感较差、营养保健价值不佳、保质期不长等等。
中国专利申请CN201610315497.5公开了“一种蒲公英果蔬茶复合保健饮料”,由以下重量配比的原料制成:复合蒲公英茶提取液添加量为40%、南瓜汁5%,浓缩梨汁5%,蔗糖添加量5%、柠檬酸0.2%,余量为纯净水;将刺复合蒲公英提取液、南瓜汁、浓缩雪梨汁按一定比例混合,添加一定量的柠檬酸、白砂糖,在75~80℃混合均匀,蒸馏水定容。120℃灭菌15s,灭菌后出口温度在88℃以上,及时装瓶封口,热灌装温度在85℃以上;将密封好的饮料倒瓶30s,然后迅速冷却到38℃左右,所得为蒲公英果蔬复合饮料。该发明存在的问题是:营养保健价值不佳,且保质期不长。
发明内容
本发明要解决的技术问题是提供一种复合果蔬饮料,其营养保健价值较好,且保质期较长。
为解决上述技术问题,本发明的技术方案是:
一种复合果蔬饮料,其由以下重量份的组分制成:葡萄柚汁15-20份,丑柑汁20-25份,玉米汁12-15份,香菜汁2-3份,芝麻菜汁3-4份,莳萝提取物1-2份,增稠剂0.2-0.6份,白糖5-6份,稳定剂0.1-0.2份,水40-45份。
进一步地,本发明所述葡萄柚汁的制备步骤为:
将去皮去籽后的葡萄柚切成块,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成葡萄柚初汁,将葡萄柚初汁用滤布过滤后得到滤液,将滤液3000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到葡萄柚汁。
进一步地,本发明所述丑柑汁的制备步骤为:
将去皮去籽后的丑柑切成块,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成丑柑初汁,将丑柑初汁用滤布过滤后得到滤液,将滤液2000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到丑柑汁。
进一步地,本发明所述玉米汁的制备步骤为:
将玉米粒加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成玉米初汁,将玉米初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到玉米汁。
进一步地,本发明所述香菜汁的制备步骤为:
将洗净后的香菜切碎,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成香菜初汁,将香菜初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到香菜汁。
进一步地,本发明所述芝麻菜汁的制备步骤为:
将洗净后的芝麻菜切碎,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成芝麻菜初汁,将芝麻菜初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到芝麻菜汁。
进一步地,本发明所述莳萝提取物的制备步骤为:
将莳萝烘干后粉碎得到莳萝粉末,将莳萝粉末加入20倍重量的80体积分数的乙醇水溶液中,回流提取2小时后得到提取液,将提取液趁热抽滤后得到滤液,将滤液40℃下减压旋转蒸发浓缩回收溶剂,烘干后得到莳萝提取物。
进一步地,本发明所述增稠剂为瓜尔胶。
进一步地,本发明所述稳定剂为山梨酸钾。
本发明要解决的另一技术问题是提供上述复合果蔬饮料的制备方法。
为解决上述技术问题,技术方案是:
一种复合果蔬饮料的制备方法,包括以下步骤:
将各组分重量份称取后搅拌至混合均匀得到混合液,将混合液加入均质机中,45℃、20MPa压强条件下均质后转入真空杀菌机中,80℃、120MPa压强条件下杀菌5分钟后冷却至室温,用真空脱气机脱气后包装得到复合果蔬饮料。
与现有技术相比,本发明具有以下有益效果:
(1)本发明将葡萄柚经过榨汁等步骤后制得葡萄柚汁,其含有天然维生素P、维生素C以及可溶性纤维素,能有效提高复合果蔬饮料的抗疲劳、解毒、美容、促进消化等保健功能。
(2)本发明将丑柑经过榨汁等步骤后制丑柑汁,其含有丰富的维生素C以及人体所需的微量元素,能有效提高复合果蔬饮料的生津止渴、化痰理气等保健功能。
(3)本发明将玉米经过榨汁等步骤后制得玉米汁,其富含人体必须的、而自身又不易合成的30余种营养物质,能有效提高复合果蔬饮料的提高记忆力、延缓衰老、降低胆固醇等保健功能;
(4)本发明将香菜经过榨汁等步骤后制得香菜汁,其富含维生素C、维生素E、维生素B族、钾、钙、铁和胡萝卜素等营养物质,能有效提高复合果蔬饮料的健胃消食、祛风祛痰等保健功能;
(5)本发明将芝麻菜经过榨汁等步骤后制得芝麻菜汁,其含有氨基酸和草酸以及酒石酸等多种对人体有益的营养成分,能有效提高复合果蔬饮料的健胃、润肺、清热解毒、清肝明目等保健功能;
(6)本发明将莳萝经过乙醇提取等步骤后制得莳萝提取物,其富含矿物质等多种对人体有益的营养成分,能有效提高复合果蔬饮料的健胃消食、促进消化、镇痛消炎等保健功能,此外莳萝提取物还具有较好的抗菌抗氧化性能,因此能有效延长果蔬饮料的保质期。
具体实施方式
下面将结合具体实施例来详细说明本发明,在此本发明的示意性实施例及其说明用来解释本发明,但并不作为对本发明的限定。
实施例1-6
按照表1比例(以重量份计)制备复合果蔬饮料:
表1
实施例1-6的制备方法包括以下步骤:
(1)将去皮去籽后的葡萄柚切成块,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成葡萄柚初汁,将葡萄柚初汁用滤布过滤后得到滤液,将滤液3000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到葡萄柚汁;
(2)将去皮去籽后的丑柑切成块,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成丑柑初汁,将丑柑初汁用滤布过滤后得到滤液,将滤液2000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到丑柑汁;
(3)将玉米粒加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成玉米初汁,将玉米初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到玉米汁;
(4)将洗净后的香菜切碎,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成香菜初汁,将香菜初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到香菜汁;
(5)将洗净后的芝麻菜切碎,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成芝麻菜初汁,将芝麻菜初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到芝麻菜汁;
(6)将莳萝烘干后粉碎得到莳萝粉末,将莳萝粉末加入20倍重量的80体积分数的乙醇水溶液中,回流提取2小时后得到提取液,将提取液趁热抽滤后得到滤液,将滤液40℃下减压旋转蒸发浓缩回收溶剂,烘干后得到莳萝提取物;
(7)将各组分重量份称取后搅拌至混合均匀得到混合液,将混合液加入均质机中,45℃、20MPa压强条件下均质后转入真空杀菌机中,80℃、120MPa压强条件下杀菌5分钟后冷却至室温,用真空脱气机脱气后包装得到复合果蔬饮料。
对比实施例1
组分中不包括香菜汁,其他组分以及制备方法与实施例4相同。
对比实施例2
组分中不包括芝麻菜汁,其他组分以及制备方法与实施例4相同。
对比实施例3
组分中不包括莳萝提取物,其他组分以及制备方法与实施例4相同。
对照例
对照例是申请号为CN201610315497.5的中国专利的实施例1。
实验例一:健胃消食功能测试
测试方法为:选取70名具有经常胃胀积食症状的志愿者,平均分成10组,每组患者每天饮用实施例1-6、对比实施例1-3和对照例两次,每次饮用120ml,4周后观察志愿者的临床情况:(1)显效:胃胀积食症状有明显改善;(2)有效:胃胀积食症状有所改善;(3)无效:胃胀积食症状没有改善。计算出健胃消食有效率,健胃消食有效率=(显效+有效)的志愿者数/志愿者总数×100%,测试结果如表2所示:
健胃消食有效率(%) | |
实施例1 | 85.7 |
实施例2 | 85.7 |
实施例3 | 85.7 |
实施例4 | 85.7 |
实施例5 | 85.7 |
实施例6 | 85.7 |
对比实施例1 | 71.4 |
对比实施例2 | 71.4 |
对比实施例3 | 71.4 |
对照例 | 28.6 |
表2
由表2可看出,本发明实施例1-6的健胃消食有效率均明显高于对照例,表明本发明具有较好的健胃消食功能。对比实施例1-3的部分组分与实施例1不同,其中对比实施例1-3的健胃消食有效率均有所降低,说明香菜汁、芝麻菜汁、莳萝提取物均能有效提高健胃消食功能。
实验例二:润肺理气性能测试
测试方法为:选取70名具有肺气虚症状的志愿者,平均分成10组,每组患者每天饮用
实施例1-6、对比实施例1-3和对照例两次,每次饮用120ml,4周后观察志愿者的临床情况:(1)显效:肺气虚症状有明显改善;(2)有效:胃肺气虚症状有所改善;(3)无效:肺气虚症状没有改善。计算出润肺理气有效率,润肺理气有效率=(显效+有效)的志愿者数/志愿者总数×100%,测试结果如表3所示:
润肺理气有效率(%) | |
实施例1 | 85.7 |
实施例2 | 85.7 |
实施例3 | 85.7 |
实施例4 | 85.7 |
实施例5 | 85.7 |
实施例6 | 85.7 |
对比实施例1 | 85.7 |
对比实施例2 | 28.6 |
对比实施例3 | 85.7 |
对照例 | 14.3 |
表3
由表3可看出,本发明实施例1-6的润肺理气有效率均明显高于对照例,表明本发明具有较好的润肺理气功能。对比实施例1-3的部分组分与实施例1不同,其中对比实施例1、3的润肺理气有效率与实施例1-6一样,说明香菜汁、莳萝提取物对润肺理气功能没有影响;对比实施例2的润肺理气有效率降低很多,说明芝麻菜汁是提高润肺理气功能的关键。
实验例三:保质期测试
将各果蔬饮料放置于30℃的恒温箱内,每隔10天测定细菌总数、大肠菌群,当细菌总数大于10mL-1、大肠菌群数大于1mL-1时即为保质期时间,测试结果如表4所示:
保质期 | |
实施例1 | 12个月以上 |
实施例2 | 12个月以上 |
实施例3 | 12个月以上 |
实施例4 | 12个月以上 |
实施例5 | 12个月以上 |
实施例6 | 12个月以上 |
对比实施例1 | 12个月以上 |
对比实施例2 | 12个月以上 |
对比实施例3 | 不到11个月 |
对照例 | 不到10个月 |
表4
由表4可看出,本发明实施例1-6的保质期均明显长于对照例。对比实施例1-3的部分组分与实施例1不同,其中对比实施例1、2的保质期与实施例1-6一样,说明香菜汁、芝麻菜汁对保质期没有影响;对比实施例3的保质期有所缩短,说明莳萝提取物能有效延长保质期。
上述实施例仅例示性说明本发明的原理及其性能,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (10)
1.一种复合果蔬饮料,其特征在于:其由以下重量份的组分制成:葡萄柚汁15-20份,丑柑汁20-25份,玉米汁12-15份,香菜汁2-3份,芝麻菜汁3-4份,莳萝提取物1-2份,增稠剂0.2-0.6份,白糖5-6份,稳定剂0.1-0.2份,水40-45份。
2.根据权利要求1所述的一种复合果蔬饮料,其特征在于:所述葡萄柚汁的制备步骤为:
将去皮去籽后的葡萄柚切成块,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成葡萄柚初汁,将葡萄柚初汁用滤布过滤后得到滤液,将滤液3000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到葡萄柚汁。
3.根据权利要求2所述的一种复合果蔬饮料,其特征在于:所述丑柑汁的制备步骤为:
将去皮去籽后的丑柑切成块,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成丑柑初汁,将丑柑初汁用滤布过滤后得到滤液,将滤液2000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到丑柑汁。
4.根据权利要求3所述的一种复合果蔬饮料,其特征在于:所述玉米汁的制备步骤为:
将玉米粒加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成玉米初汁,将玉米初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到玉米汁。
5.根据权利要求4所述的一种复合果蔬饮料,其特征在于:所述香菜汁的制备步骤为:
将洗净后的香菜切碎,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成香菜初汁,将香菜初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到香菜汁。
6.根据权利要求5所述的一种复合果蔬饮料,其特征在于:所述芝麻菜汁的制备步骤为:
将洗净后的芝麻菜切碎,加入到80℃的水中浸泡5分钟后取出,冷却至室温后用榨汁机榨成芝麻菜初汁,将芝麻菜初汁用滤布过滤后得到滤液,将滤液4000转/分速度下离心分离后得到上清液,将上清液巴氏杀菌10分钟后得到芝麻菜汁。
7.根据权利要求6所述的一种复合果蔬饮料,其特征在于:所述莳萝提取物的制备步骤为:
将莳萝烘干后粉碎得到莳萝粉末,将莳萝粉末加入20倍重量的80体积分数的乙醇水溶液中,回流提取2小时后得到提取液,将提取液趁热抽滤后得到滤液,将滤液40℃下减压旋转蒸发浓缩回收溶剂,烘干后得到莳萝提取物。
8.根据权利要求7所述的一种复合果蔬饮料,其特征在于:所述增稠剂为瓜尔胶。
9.根据权利要求8所述的一种复合果蔬饮料,其特征在于:所述稳定剂为山梨酸钾。
10.根据权利要求1~9任意一项所述的一种复合果蔬饮料的制备方法,其特征在于:包括以下步骤:
将各组分重量份称取后搅拌至混合均匀得到混合液,将混合液加入均质机中,45℃、20MPa压强条件下均质后转入真空杀菌机中,80℃、120MPa压强条件下杀菌5分钟后冷却至室温,用真空脱气机脱气后包装得到复合果蔬饮料。
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