CN109287896A - 一种治疗咳嗽的果蔬饮料的制备方法 - Google Patents
一种治疗咳嗽的果蔬饮料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种治疗咳嗽的果蔬饮料的制备方法，属于饮料技术领域，其由（1）制汁：制得雪梨汁、柚子汁、苹果汁和柠檬汁；（2）配料：向200质量份饮用矿泉中加入30质量份雪梨汁、20质量份柚子汁、10质量份苹果汁、5质量份柠檬汁和5质量份蜂蜜，搅拌均匀得饮料；（3）杀菌：用真空脱气机脱气后，将饮料在常压下加热到100℃杀菌10分钟，冷却后在洁净条件下灌装到包装瓶中密闭，制成成品。此饮料中含有雪梨、白萝卜和蜂蜜，具有良好的润肺功效，而柚子具有极好的消炎作用，从而使得柠檬中的维C能深入肺的内部，红枣则增强细泡代谢，共同修复受损肺泡，达到治愈的功效；同时蜂蜜还含有多种维生素和矿物质，能够营养肺部。
Description
技术领域
本发明属于饮料技术领域，具体涉及一种治疗咳嗽的果蔬饮料的制备方法。
背景技术
由于汽车尾气排放、工厂废气排放等原因，环境污染日趋严重，又加以人们生活、工作压力增大，越来越多的人受呼吸系统疾病的困扰，大多表现为咳嗽。咳嗽是呼吸系统最常见的疾病之一，其有声为咳，有痰为嗽，既有声又有痰者称为 咳嗽，它是一种保护性反射动作，有把呼吸道过多的分泌物或异物随着气流排出体外的作用。
针对咳嗽症状，市面上有售多种治疗药物，包括西药和中药。常言道“是药三分毒”，在治疗咳嗽的同时，存在一定的毒副作用，甚至产生药物依赖性。在服用时也是苦口难言，难以下咽，增加了病人的痛苦感。
发明内容
本发明所要解决的技术问题是提供一种治疗咳嗽的果蔬饮料的制备方法，通过食材来调节人体机能，达到治疗咳嗽的目的。
为解决上述技术问题，本发明的技术方案是：设计一种治疗咳嗽的果蔬饮料的制备方法，其特征在于：包括以下步骤：
（1）制汁：
1.1制备雪梨汁：
1.1.1 选料：选取新鲜、无霉变的雪梨；
1.1.2 清洗：流水清洗2遍，放置于清水中浸泡0.5小时，再次流水清洗1遍 ；切分后去除果心、果柄 ；
1.1.3 榨汁：将切分后的雪梨放到90℃的热水中漂烫5分钟，冷却至室温后为浸泡液，向浸泡液中注入浓度为0.3％的柠檬酸溶液进行浸泡，柠檬酸溶液与浸泡液的质量比为1:2，浸泡时间为20分钟，然后捞出榨汁，用200目滤布过滤汁液 ； 向汁液中加入其重量0.05％的果胶酶，酶解4小时，然后灭酶 ；
1.1.4 灭菌：将浆液加热至80℃，保温2分钟，然后冷却至室温，加入到雪梨汁低温贮料罐中备用 ；
1.2制备苹果汁：
1.2.1 选料：选取新鲜、无霉变的苹果；
1.2.2 清洗：流水清洗2遍，放置于清水中浸泡0.5小时，再次流水清洗1遍 ；切分后去除果心、果柄 ；
1.2.3 榨汁：对清洗后的苹果榨汁的浆液，采用200目筛网对苹果浆液进行离心过滤，得到苹果汁；
1.2.4 灭菌：将浆液加热至80℃，保温2分钟，然后冷却至室温，加入到苹果汁低温贮料罐中备用 ；
1.3 制备柚子汁：
1.3.1选料：选取新鲜的柚子；
1.3.2清洗：用纯净水清洗3～5 次，沥去水后将柚子切成开，将果肉和外果皮剥离，再将祛除白色内果皮和籽得到柚子果肉；
1.3.3破碎榨汁：将柚子果肉:水:异Vc钠＝1:0.5:0.01混合榨汁，得到柚子浆汁；用碳酸氢钠调节柚子浆汁的pH值为6.5，按柚子浆汁质量0.3％的量加入果胶酶；温度50℃条件下，酶解 60min，温度95℃灭酶1min后，用200目纱布过滤得到柚子汁；
1.4制备柠檬汁
1.4.1选料：选取新鲜的柠檬；
1.4.2清洗：用纯净水清洗3次，沥去水后将柠檬切成开，将果肉和外果皮剥离，再将祛除白色内果皮和籽得到柠檬果肉；
1.4.3破碎榨汁：将柠檬果肉:水:异Vc钠＝1:0.5:0.01混合榨汁，得到柠檬浆汁；用碳酸氢钠调节柠檬浆汁的pH值为6.5，按柠檬浆汁质量0.3％的量加入果胶酶；温度50℃条件下，酶解60min，温度95℃灭酶1min后，用200目纱布过滤得到柠檬汁；
（2）配料：向200质量份的饮用矿泉中加入30质量份的雪梨汁、20质量份的柚子汁、10质量份的苹果汁、5质量份的柠檬汁和5质量份的蜂蜜，搅拌均匀得饮料；
（3）杀菌：用真空脱气机脱气后，将饮料在常压下加热到100℃杀菌10分钟，冷却后在洁净条件下灌装到包装瓶中密闭，制成成品。
各果蔬的功效如下：
雪梨含苹果酸、柠檬酸、维生素B1、维生素B2、维生素C、胡萝卜素等，味甘性寒，归肺、胃经，具生津、润燥、清热、化痰的功效。
柚子含有丰富的糖类、有机酸、维生素A、B1、B2和C、以及钙、磷、镁、钠等营养成分。柚子味甘酸、性寒，具有理气化痰、润肺清肠、补血健脾等功效。
苹果具有生津止渴、润肺除烦、健脾益胃、养心益气、润肠、止泻、解暑、醒酒等功效；并且具有极佳的调味作用，口感更好。
柠檬含有糖类、钙、磷、铁及维生素B1、B2、C等多种营养成分，还有丰富的柠檬酸和黄酮类、挥发油、橙皮甙等。柠檬酸具有防止和消除皮肤色素沉着的作用。我国中医认为，柠檬性温、味苦、无毒，具有止渴生津、祛暑安胎、疏滞、健胃、止痛等功能。
与现有技术相比，本发明的有益效果是：
1、由于饮料中含有雪梨和蜂蜜，具有良好的润肺功效，而柚子具有极好的消炎作用，从而使得柠檬中的维C能深入肺的内部，红枣则增强细泡代谢，共同修复受损肺泡，达到治愈的功效；同时蜂蜜还含有多种维生素和矿物质，能够营养肺部。
2、由于饮料由饮用矿泉水配兑而成，而矿泉水中含有多种微量元素，进一步提高饮料的营养价值。
具体实施方式
下面结合具体实施方式对本发明作进一步详细描述。
经由以下步骤制得：
（1）制汁：
1.1制备雪梨汁：
1.1.1 选料：选取新鲜、无霉变的雪梨；
1.1.2 清洗：流水清洗2遍，放置于清水中浸泡0.5小时，再次流水清洗1遍 ；切分后去除果心、果柄 ；
1.1.3 榨汁：将切分后的雪梨放到90℃的热水中漂烫5分钟，冷却至室温后为浸泡液，向浸泡液中注入浓度为0.3％的柠檬酸溶液进行浸泡，柠檬酸溶液与浸泡液的质量比为1:2，浸泡时间为20分钟，然后捞出榨汁，用200目滤布过滤汁液 ； 向汁液中加入其重量0.05％的果胶酶，酶解4小时，然后灭酶 ；
1.1.4 灭菌：将浆液加热至80℃，保温2分钟，然后冷却至室温，加入到雪梨汁低温贮料罐中备用 ；
1.2制备苹果汁：
1.2.1 选料：选取新鲜、无霉变的苹果；
1.2.2 清洗：流水清洗2遍，放置于清水中浸泡0.5小时，再次流水清洗1遍 ；切分后去除果心、果柄 ；
1.2.3 榨汁：对清洗后的苹果榨汁的浆液，采用200目筛网对苹果浆液进行离心过滤，得到苹果汁；
1.2.4 灭菌：将浆液加热至80℃，保温2分钟，然后冷却至室温，加入到苹果汁低温贮料罐中备用 ；
1.3 制备柚子汁：
1.3.1选料：选取新鲜的柚子；
1.3.2清洗：用纯净水清洗3～5 次，沥去水后将柚子切成开，将果肉和外果皮剥离，再将祛除白色内果皮和籽得到柚子果肉；
1.3.3破碎榨汁：将柚子果肉:水:异Vc钠＝1:0.5:0.01混合榨汁，得到柚子浆汁；用碳酸氢钠调节柚子浆汁的pH值为6.5，按柚子浆汁质量0.3％的量加入果胶酶；温度50℃条件下，酶解 60min，温度95℃灭酶1min后，用200目纱布过滤得到柚子汁；
1.4制备柠檬汁
1.4.1选料：选取新鲜的柠檬；
1.4.2清洗：用纯净水清洗3次，沥去水后将柠檬切成开，将果肉和外果皮剥离，再将祛除白色内果皮和籽得到柠檬果肉；
1.4.3破碎榨汁：将柠檬果肉:水:异Vc钠＝1:0.5:0.01混合榨汁，得到柠檬浆汁；用碳酸氢钠调节柠檬浆汁的pH值为6.5，按柠檬浆汁质量0.3％的量加入果胶酶；温度50℃条件下，酶解60min，温度95℃灭酶1min后，用200目纱布过滤得到柠檬汁；
（2）配料：向200质量份的饮用矿泉中加入30质量份的雪梨汁、20质量份的柚子汁、10质量份的苹果汁、5质量份的柠檬汁和5质量份的蜂蜜，搅拌均匀得饮料；
（3）杀菌：用真空脱气机脱气后，将饮料在常压下加热到100℃杀菌10分钟，冷却后在洁净条件下灌装到包装瓶中密闭，制成成品。
以上所述，仅是本发明的较佳实施例而已，并非是对本发明作其它形式的限制，任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例。但是凡是未脱离本发明技术方案内容，依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型，仍属于本发明技术方案的保护范围。
Claims (1)
1.一种治疗咳嗽的果蔬饮料的制备方法，其特征在于：包括以下步骤：
（1）制汁：
1.1制备雪梨汁：
1.1.1 选料：选取新鲜、无霉变的雪梨；
1.1.2 清洗：流水清洗2遍，放置于清水中浸泡0.5小时，再次流水清洗1遍 ；切分后去除果心、果柄 ；
1.1.3 榨汁：将切分后的雪梨放到90℃的热水中漂烫5分钟，冷却至室温后为浸泡液，向浸泡液中注入浓度为0.3％的柠檬酸溶液进行浸泡，柠檬酸溶液与浸泡液的质量比为1:2，浸泡时间为20分钟，然后捞出榨汁，用200目滤布过滤汁液 ； 向汁液中加入其重量0.05％的果胶酶，酶解4小时，然后灭酶 ；
1.1.4 灭菌：将浆液加热至80℃，保温2分钟，然后冷却至室温，加入到雪梨汁低温贮料罐中备用 ；
1.2制备苹果汁：
1.2.1 选料：选取新鲜、无霉变的苹果；
1.2.2 清洗：流水清洗2遍，放置于清水中浸泡0.5小时，再次流水清洗1遍 ；切分后去除果心、果柄 ；
1.2.3 榨汁：对清洗后的苹果榨汁的浆液，采用200目筛网对苹果浆液进行离心过滤，得到苹果汁；
1.2.4 灭菌：将浆液加热至80℃，保温2分钟，然后冷却至室温，加入到苹果汁低温贮料罐中备用 ；
1.3 制备柚子汁：
1.3.1选料：选取新鲜的柚子；
1.3.2清洗：用纯净水清洗3～5 次，沥去水后将柚子切成开，将果肉和外果皮剥离，再将祛除白色内果皮和籽得到柚子果肉；
1.3.3破碎榨汁：将柚子果肉:水:异Vc钠＝1:0.5:0.01混合榨汁，得到柚子浆汁；用碳酸氢钠调节柚子浆汁的pH值为6.5，按柚子浆汁质量0.3％的量加入果胶酶；温度50℃条件下，酶解 60min，温度95℃灭酶1min后，用200目纱布过滤得到柚子汁；
1.4制备柠檬汁
1.4.1选料：选取新鲜的柠檬；
1.4.2清洗：用纯净水清洗3次，沥去水后将柠檬切成开，将果肉和外果皮剥离，再将祛除白色内果皮和籽得到柠檬果肉；
1.4.3破碎榨汁：将柠檬果肉:水:异Vc钠＝1:0.5:0.01混合榨汁，得到柠檬浆汁；用碳酸氢钠调节柠檬浆汁的pH值为6.5，按柠檬浆汁质量0.3％的量加入果胶酶；温度50℃条件下，酶解60min，温度95℃灭酶1min后，用200目纱布过滤得到柠檬汁；
（2）配料：向200质量份的饮用矿泉中加入30质量份的雪梨汁、20质量份的柚子汁、10质量份的苹果汁、5质量份的柠檬汁和5质量份的蜂蜜，搅拌均匀得饮料；
（3）杀菌：用真空脱气机脱气后，将饮料在常压下加热到100℃杀菌10分钟，冷却后在洁净条件下灌装到包装瓶中密闭，制成成品。
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