CN109418643A - 一种果味荷叶清凉饮料及其制备方法 - Google Patents
一种果味荷叶清凉饮料及其制备方法 Download PDFInfo
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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
-
- 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
-
- 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
- A23L2/60—Sweeteners
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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
-
- 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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Abstract
本发明公开了一种果味荷叶清凉饮料及其制备方法,属于食品加工技术领域。该饮料按重量百分比计包括以下原料:菠萝汁30%、荷叶汁20%、柠檬酸0.5%、白砂糖10%。使得该饮料中富含较高的蛋白质、碳水化合物、维生素C、脂肪、尼克酸、硫胺素、胡萝卜素等物质。长期饮用具有降脂减肥、预防动脉硬化等作用。
Description
技术领域
本发明涉及一种果味荷叶清凉饮料的制备方法,属于食品加工技术领域。
背景技术
荷叶营养丰富,含有蛋白质、碳水化合物、维生素C、脂肪、尼克酸、硫胺素、胡萝卜素等物质,除此之外,还含有钙、磷、铁等微量元素,及多种生物碱和黄酮类化合物,它们均具有明显的生物活性和生理功能。此外,荷叶中还含酒石酸、柠檬酸、苹果酸、琥珀酸等有机酸和鞣质等成分,具有清暑利湿、生津止渴、化瘀止血等功效,可治眩晕、水气浮肿、吐血等症。长期饮用荷叶茶汁,具有降脂减肥、预防动脉硬化等作用。
发明内容
本发明目的在于提供一种制备工艺简单、营养丰富的果味荷叶清凉饮料
一种果味荷叶清凉饮料及其制备方法,其特征在于原料按以下重量份混合:
菠萝汁 30-40份
荷叶汁 20-30份
柠檬酸 1-2份
白砂糖 10-20份
加工工艺如下:
1)菠萝汁的制备:将菠萝去皮、清洗、切碎,置于打浆机中榨汁,过滤得菠萝原汁,离心分离得清液,备用。
2)荷叶的选择与清洗:选择叶大、完整、色绿、无斑点的新鲜荷叶,用自来水冲去荷叶表面的泥沙杂质,沥干水分。
3)杀青:将荷叶置于100℃水浴蒸汽中,保持40s。
4)破碎:将杀青后的荷叶捣碎成小碎片,规格为长1.5cm×宽1.5cm。
5)浸提:提取水量为鲜荷叶重的30倍,提取温度80℃,提取时间1.5h,提取液PH值为6-6.9,在保温状态下进行,然后用纱布过滤去渣。
6)冷冻澄清:浸提液冷却至室温后,将其放于4℃左右的环境中冷藏24h,使沉淀自然析出,滤去沉淀,得澄清液。
7)脱苦:在荷叶澄清液中加入脱苦剂麦芽糊精,以掩蔽荷叶汁中的苦味。
8)调配:将荷叶汁、菠萝原汁、白砂糖、柠檬酸进行调配。
9)均质:将调配好的饮料在25MPa下进行均质,均质温度为60-70℃,使各种营养成分均匀化,经均质的产品稳定性得到进一步的保障。
10)灌装、杀菌、冷却将调配好的料液装入25ml玻璃瓶中,封盖,于100℃灭菌15min,迅速用冷水冷却至室温。
所述步骤3)中杀青其目的在于迅速钝化各种氧化酶的作用,改变荷叶的组织结构,便于浸提操作。
所述步骤7)中脱苦前,荷叶提取液很不稳定,颜色易由浅黄色变成浅粉红色,其中的鞣质物质易引起沉淀,故需进行澄清后加入一定的抗氧化剂,如抗坏血酸。
下面将结合具体实施方式进一步说明本发明,但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式:
实施例1
一种果味荷叶清凉饮料及其制备方法,其特征在于原料按以下重量份混合:
菠萝汁 30份
荷叶汁 20份
柠檬酸 1份
白砂糖 10份
加工工艺如下:
1)菠萝汁的制备:将菠萝去皮、清洗、切碎,置于打浆机中榨汁,过滤得菠萝原汁,离心分离得清液,备用。
2)荷叶的选择与清洗:选择叶大、完整、色绿、无斑点的新鲜荷叶,用自来水冲去荷叶表面的泥沙杂质,沥干水分。
3)杀青:将荷叶置于100℃水浴蒸汽中,保持40s。
4)破碎:将杀青后的荷叶捣碎成小碎片,规格为长1.5cm×宽1.5cm。
5)浸提:提取水量为鲜荷叶重的30倍,提取温度80℃,提取时间1.5h,提取液PH值为6-6.9,在保温状态下进行,然后用纱布过滤去渣。
6)冷冻澄清:浸提液冷却至室温后,将其放于4℃左右的环境中冷藏24h,使沉淀自然析出,滤去沉淀,得澄清液。
7)脱苦:在荷叶澄清液中加入脱苦剂麦芽糊精,以掩蔽荷叶汁中的苦味。
8)调配:将荷叶汁、菠萝原汁、白砂糖、柠檬酸进行调配。
9)均质:将调配好的饮料在25MPa下进行均质,均质温度为60-70℃,使各种营养成分均匀化,经均质的产品稳定性得到进一步的保障。
10)灌装、杀菌、冷却将调配好的料液装入25ml玻璃瓶中,封盖,于100℃灭菌15min,迅速用冷水冷却至室温。
实施例2
一种果味荷叶清凉饮料及其制备方法,其特征在于原料按以下重量份混合:
菠萝汁 30份
荷叶汁 30份
柠檬酸 1份
白砂糖 10份
加工工艺如下:
1)菠萝汁的制备:将菠萝去皮、清洗、切碎,置于打浆机中榨汁,过滤得菠萝原汁,离心分离得清液,备用。
2)荷叶的选择与清洗:选择叶大、完整、色绿、无斑点的新鲜荷叶,用自来水冲去荷叶表面的泥沙杂质,沥干水分。
3)杀青:将荷叶置于100℃水浴蒸汽中,保持40s。
4)破碎:将杀青后的荷叶捣碎成小碎片,规格为长1.5cm×宽1.5cm。
5)浸提:提取水量为鲜荷叶重的30倍,提取温度80℃,提取时间1.5h,提取液PH值为6-6.9,在保温状态下进行,然后用纱布过滤去渣。
6)冷冻澄清:浸提液冷却至室温后,将其放于4℃左右的环境中冷藏24h,使沉淀自然析出,滤去沉淀,得澄清液。
7)脱苦:在荷叶澄清液中加入脱苦剂麦芽糊精,以掩蔽荷叶汁中的苦味。
8)调配:将荷叶汁、菠萝原汁、白砂糖、柠檬酸进行调配。
9)均质:将调配好的饮料在25MPa下进行均质,均质温度为60-70℃,使各种营养成分均匀化,经均质的产品稳定性得到进一步的保障。
10)灌装、杀菌、冷却将调配好的料液装入25ml玻璃瓶中,封盖,于100℃灭菌15min,迅速用冷水冷却至室温。
实施例3
一种果味荷叶清凉饮料及其制备方法,其特征在于原料按以下重量份混合:
菠萝汁 40份
荷叶汁 30份
柠檬酸 2份
白砂糖 20份
加工工艺如下:
1)菠萝汁的制备:将菠萝去皮、清洗、切碎,置于打浆机中榨汁,过滤得菠萝原汁,离心分离得清液,备用。
2)荷叶的选择与清洗:选择叶大、完整、色绿、无斑点的新鲜荷叶,用自来水冲去荷叶表面的泥沙杂质,沥干水分。
3)杀青:将荷叶置于100℃水浴蒸汽中,保持40s。
4)破碎:将杀青后的荷叶捣碎成小碎片,规格为长1.5cm×宽1.5cm。
5)浸提:提取水量为鲜荷叶重的30倍,提取温度80℃,提取时间1.5h,提取液PH值为6-6.9,在保温状态下进行,然后用纱布过滤去渣。
6)冷冻澄清:浸提液冷却至室温后,将其放于4℃左右的环境中冷藏24h,使沉淀自然析出,滤去沉淀,得澄清液。
7)脱苦:在荷叶澄清液中加入脱苦剂麦芽糊精,以掩蔽荷叶汁中的苦味。
8)调配:将荷叶汁、菠萝原汁、白砂糖、柠檬酸进行调配。
9)均质:将调配好的饮料在25MPa下进行均质,均质温度为60-70℃,使各种营养成分均匀化,经均质的产品稳定性得到进一步的保障。
10)灌装、杀菌、冷却将调配好的料液装入25ml玻璃瓶中,封盖,于100℃灭菌15min,迅速用冷水冷却至室温。
Claims (3)
1.一种果味荷叶清凉饮料及其制备方法,其特征在于原料按以下重量份混合:
菠萝汁 30-40份
荷叶汁 20-30份
柠檬酸 1-2份
白砂糖 10-20份
加工工艺如下:
1)菠萝汁的制备:将菠萝去皮、清洗、切碎,置于打浆机中榨汁,过滤得菠萝原汁,离心分离得清液,备用。
2)荷叶的选择与清洗:选择叶大、完整、色绿、无斑点的新鲜荷叶,用自来水冲去荷叶表面的泥沙杂质,沥干水分。
3)杀青:将荷叶置于100℃水浴蒸汽中,保持40s。
4)破碎:将杀青后的荷叶捣碎成小碎片,规格为长1.5cm×宽1.5cm。
5)浸提:提取水量为鲜荷叶重的30倍,提取温度80℃,提取时间1.5h,提取液PH值为6-6.9,在保温状态下进行,然后用纱布过滤去渣。
6)冷冻澄清:浸提液冷却至室温后,将其放于4℃左右的环境中冷藏24h,使沉淀自然析出,滤去沉淀,得澄清液。
7)脱苦:在荷叶澄清液中加入脱苦剂麦芽糊精,以掩蔽荷叶汁中的苦味。
8)调配:将荷叶汁、菠萝原汁、白砂糖、柠檬酸进行调配。
9)均质:将调配好的饮料在25MPa下进行均质,均质温度为60-70℃,使各种营养成分均匀化,经均质的产品稳定性得到进一步的保障。
灌装、杀菌、冷却将调配好的料液装入25ml玻璃瓶中,封盖,于100℃灭菌15min,迅速用冷水冷却至室温。
2.如权利要求1所述一种果味荷叶清凉饮料及其制备方法,其特征在于所述步骤3)中杀青其目的在于迅速钝化各种氧化酶的作用,改变荷叶的组织结构,便于浸提操作。
3.如权利要求1所述一种果味荷叶清凉饮料及其制备方法,其特征在于所述步骤7)中脱苦前,荷叶提取液很不稳定,颜色易由浅黄色变成浅粉红色,其中的鞣质物质易引起沉淀,故需进行澄清后加入一定的抗氧化剂,如抗坏血酸。
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