CN109430623A - 红枣生姜复合饮料的制备方法 - Google Patents
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- 241000234314 Zingiber Species 0.000 title claims abstract description 42
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- 239000002131 composite material Substances 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
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- 239000007788 liquid Substances 0.000 claims abstract description 13
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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
-
- 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
Abstract
本发明涉及食品加工技术领域,具体地涉及一种红枣生姜复合饮料的制备方法。红枣生姜复合饮料的制备方法,包括如下步骤:(1)红枣汁的制备;(3)将白砂糖加水煮沸,配制成质量分数为75%的浓糖液;(4)将晶体柠檬酸加水配制成质量分数为50%的柠檬酸液;(5)成品及后续杀菌。通过本发明提供的方法制成的红枣生姜复合饮料,酸甜适口,具有浓郁的红枣香气和生姜的微辛微辣,集营养和保健功能于一体的天然饮品。
Description
技术领域
本发明涉及食品加工技术领域,具体地涉及一种红枣生姜复合饮料的制备方法。
背景技术
红枣,又名中华大枣,是鼠李科枣属植物枣树的果实。红枣营养丰富含有蛋白质、脂 肪、糖、钙、磷、铁、镇及丰富的维生素C、B 及胡萝卡素等,具有很高的食用价值;另外,红枣还具有养胃健脾、补血益气、和解药毒、保护肝脏、增强肌力等功效,可润肺、止咳、治虚、养胃,具有极高的医疗保健价值。红枣集药用、食用、保健等多种功能于一体而成为果中珍品。
生姜系姜科姜属植物的根茎,其化学组成成分丰富。目前,研究确认的化学成分达200余种,其中蛋白质占1.4%,脂肪O.7%,糖类8.5%,生姜中的活性成分主要包括姜酚、黄酮类和精油等。据《神农本草经》记载,生姜可“归五脏,除风邪寒热、伤寒头痛鼻塞、咳逆上气;止呕吐;去痰下气”。中医认为,红枣与生姜配伍合用,能健胃安神、散寒止吐、健身防病。
发明内容
本发明旨在针对上述问题,提出一种红枣生姜复合饮料的制备方法。
本发明的技术方案在于:
红枣生姜复合饮料的制备方法,包括如下步骤:
(1)红枣汁的制备;
(2)生姜汁的制备;
(3)将白砂糖加水煮沸,配制成质量分数为75%的浓糖液;
(4)将晶体柠檬酸加水配制成质量分数为50%的柠檬酸液;
(5)成品及后续杀菌。
所述的红枣汁的制备过程如下所述:
1)选料及预处理:选择核小肉厚、无霉烂、无虫蛙的红枣,用流动水反复搓洗,除去附着在红枣表面的泥沙等杂质;
2)预煮:将清洗后的红枣去核,放入不锈钢锅中,按料水比 1:7加入清水,加热至75~80℃,保持 10~15min,用柠檬酸调整预煮液pH 值至5.5;
3)打浆:预煮后的红枣与柠檬酸调整预煮液一起置于打浆机中打浆,得红枣浆液;
4)保温浸提:在红枣浆液中加入 0.02%的果胶酶,置于恒温水浴锅中进行保温,保温温度为50~55℃浸提2h;
5)离心过滤:浸提后的红枣浆液经离心过滤机过滤,除去残渣得红枣汁。
所述的生姜汁的制备过程如下所述:
1)选料及预处理:选择新鲜肥厚、无病虫害、无发芽的生姜,洗干净后切成 2~5mm厚的薄片,投入沸水中热烫2min,立即冷却至室温;
2)打浆:料水比 1:10放入打浆机中打浆;
3)离心过滤:生姜浆液经离心过滤机过滤,除去残渣,得生姜汁,测其可溶性固形物。
所述的成品及后续杀菌的具体过程如下:将红枣汁、生姜汁、浓糖液、柠檬酸液制成红枣生姜复合饮料,装入洗净的玻璃瓶,100℃杀菌10~15min,杀菌后立即冷却至室温。
本发明的技术效果在于:
通过本发明提供的方法制成的红枣生姜复合饮料,酸甜适口,具有浓郁的红枣香气和生姜的微辛微辣,集营养和保健功能于一体的天然饮品。
具体实施方式
红枣生姜复合饮料的制备方法,包括如下步骤:
(1)红枣汁的制备;
所述的红枣汁的制备过程如下所述:
1)选料及预处理:选择核小肉厚、无霉烂、无虫蛙的红枣,用流动水反复搓洗,除去附着在红枣表面的泥沙等杂质;
2)预煮:将清洗后的红枣去核,放入不锈钢锅中,按料水比 1:7加入清水,加热至75~80℃,保持 10~15min,用柠檬酸调整预煮液pH 值至5.5;
3)打浆:预煮后的红枣与柠檬酸调整预煮液一起置于打浆机中打浆,得红枣浆液;
4)保温浸提:在红枣浆液中加入 0.02%的果胶酶,置于恒温水浴锅中进行保温,保温温度为50~55℃浸提2h;
5)离心过滤:浸提后的红枣浆液经离心过滤机过滤,除去残渣得红枣汁。
(2)生姜汁的制备;
所述的生姜汁的制备过程如下所述:
1)选料及预处理:选择新鲜肥厚、无病虫害、无发芽的生姜,洗干净后切成 2~5mm厚的薄片,投入沸水中热烫2min,立即冷却至室温;
2)打浆:料水比 1:10放入打浆机中打浆;
3)离心过滤:生姜浆液经离心过滤机过滤,除去残渣,得生姜汁,测其可溶性固形物。
(3)将白砂糖加水煮沸,配制成质量分数为75%的浓糖液;
(4)将晶体柠檬酸加水配制成质量分数为50%的柠檬酸液;
(5)成品及后续杀菌;
所述的成品及后续杀菌的具体过程如下:将红枣汁、生姜汁、浓糖液、柠檬酸液制成红枣生姜复合饮料,装入洗净的玻璃瓶,100℃杀菌10~15min,杀菌后立即冷却至室温。
Claims (4)
1.红枣生姜复合饮料的制备方法,其特征在于:包括如下步骤:
(1)红枣汁的制备;
(2)生姜汁的制备;
(3)将白砂糖加水煮沸,配制成质量分数为75%的浓糖液;
(4)将晶体柠檬酸加水配制成质量分数为50%的柠檬酸液;
(5)成品及后续杀菌。
2.根据权利要求1所述的红枣生姜复合饮料的制备方法,其特征在于:所述的红枣汁的制备过程如下所述:
1)选料及预处理:选择核小肉厚、无霉烂、无虫蛙的红枣,用流动水反复搓洗,除去附着在红枣表面的泥沙等杂质;
2)预煮:将清洗后的红枣去核,放入不锈钢锅中,按料水比 1:7加入清水,加热至75~80℃,保持 10~15min,用柠檬酸调整预煮液pH 值至5.5;
3)打浆:预煮后的红枣与柠檬酸调整预煮液一起置于打浆机中打浆,得红枣浆液;
4)保温浸提:在红枣浆液中加入 0.02%的果胶酶,置于恒温水浴锅中进行保温,保温温度为50~55℃浸提2h;
5)离心过滤:浸提后的红枣浆液经离心过滤机过滤,除去残渣得红枣汁。
3.根据权利要求2所述的红枣生姜复合饮料的制备方法,其特征在于:所述的生姜汁的制备过程如下所述:
1)选料及预处理:选择新鲜肥厚、无病虫害、无发芽的生姜,洗干净后切成 2~5mm厚的薄片,投入沸水中热烫2min,立即冷却至室温;
2)打浆:料水比 1:10放入打浆机中打浆;
3)离心过滤:生姜浆液经离心过滤机过滤,除去残渣,得生姜汁,测其可溶性固形物。
4.根据权利要求3所述的红枣生姜复合饮料的制备方法,其特征在于:所述的成品及后续杀菌的具体过程如下:将红枣汁、生姜汁、浓糖液、柠檬酸液制成红枣生姜复合饮料,装入洗净的玻璃瓶,100℃杀菌10~15min,杀菌后立即冷却至室温。
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