CN109430656A - 山楂红茶风味发酵饮料的制备方法 - Google Patents
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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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
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- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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Abstract
本发明提供一种山楂红茶风味发酵饮料的制备方法,包括以下步骤:(1)山楂汁的制备;(2)红茶汁的制备;(3)调配、发酵:将山楂汁、红茶汁、白砂糖、稳定剂混合,在500rpm的转速下搅拌30‑40min,然后微波加热5‑10min,在100℃下灭菌5min,均质化1次,冷却至40℃,然后加入益生菌粉,在40‑45℃下恒温发酵5‑8h;(4)灌装。本发明提供的方法,制备的饮料酸甜可口,同时,茶多酚和益生菌含量丰富,能增强食欲,有助于消化。
Description
技术领域
本发明属于发酵饮品技术领域,具体涉及一种山楂红茶风味发酵饮料的制备方法。
背景技术
山楂,富含果胶、黄酮类化合物、酚类物质和原花青素等物质。其中黄酮类化合物具有抗氧化、调节血脂和降血糖等作用,山楂有健脾开胃、消食化滞、活血化痰的作用。
茶,含有茶多酚类、咖啡碱、蛋白质、氨基酸、有机酸、脂多糖等有机成分和钾、钙、镁、铁、锌等矿物元素,除具有提神益思、消除疲劳、生津利尿、解热防暑、杀菌消炎、消食去腻和减肥健美等保健功能外,还突出表现在防癌症、降血脂、抗衰老等特殊功效。红茶中的茶多酚能提高人体清除自由,防止衰老。
发酵型饮料中含有益生菌,有助于消化,但是,现有的饮料色素含量多,添加剂多,长期饮用,反而不利于健康。
发明内容
针对现有技术的缺陷,本发明提供一种山楂红茶风味发酵饮料的制备方法。
山楂红茶风味发酵饮料的制备方法,包括以下步骤:
(1)山楂汁的制备:将山楂清洗去核后,加入5倍质量的维生素C溶液中,打浆,过80目网筛,得到山楂汁;
(2)红茶汁的制备:将红茶加入10倍质量的水中,超声分散10-15min,先在40-50℃下浸提30-40min,然后在100℃下浸提20-30min,过滤,得到红茶汁;
(3)调配、发酵:将山楂汁、红茶汁、白砂糖、稳定剂混合,在500rpm的转速下搅拌30-40min,然后微波加热5-10min,在100℃下灭菌5min,均质化1次,冷却至40℃,然后加入益生菌粉,在40-45℃下恒温发酵5-8h;
(4)灌装。
优选地,所述维生素C溶液的质量浓度为2-5%。
优选地,所述超声分散的条件为:超声功率400-500W、超声频率40KHz。
优选地,所述稳定剂为质量比为2:3的海藻酸钠和明胶的混合物。
优选地,步骤(3)中所述山楂汁、红茶汁、白砂糖、稳定剂、益生菌粉的质量比为50:(70-80):(25-40):(0.5-0.8):(2-4)。
优选地,所述微波加热的功率为800W。
优选地,所述益生菌粉为质量比为2:3的保加利亚乳杆菌和嗜热链球菌的混合物。
本发明的优点:
本发明提供的方法,制备的饮料酸甜可口,,同时,茶多酚和益生菌含量丰富,能增强食欲,有助于消化。
具体实施方式
实施例1
山楂红茶风味发酵饮料的制备方法,包括以下步骤:
(1)山楂汁的制备:将山楂清洗去核后,加入5倍质量的质量浓度为2%的维生素C溶液中,打浆,过80目网筛,得到山楂汁;
(2)红茶汁的制备:将红茶加入10倍质量的水中,在超声功率400W、超声频率40KHz的条件下超声分散15min,先在40℃下浸提40min,然后在100℃下浸提20min,过滤,得到红茶汁;
(3)调配、发酵:将山楂汁、红茶汁、白砂糖、稳定剂混合,在500rpm的转速下搅拌30min,然后在800W的功率下微波加热5min,在100℃下灭菌5min,均质化1次,冷却至40℃,然后加入益生菌粉,在40℃下恒温发酵8h;其中,所述稳定剂为质量比为2:3的海藻酸钠和明胶的混合物;所述益生菌粉为质量比为2:3的保加利亚乳杆菌和嗜热链球菌的混合物;所述山楂汁、红茶汁、白砂糖、稳定剂、益生菌粉的质量比为50:70:25:0.5:2;
(4)灌装。
实施例2
山楂红茶风味发酵饮料的制备方法,包括以下步骤:
(1)山楂汁的制备:将山楂清洗去核后,加入5倍质量的质量浓度为5%的维生素C溶液中,打浆,过80目网筛,得到山楂汁;
(2)红茶汁的制备:将红茶加入10倍质量的水中,在超声功率500W、超声频率40KHz的条件下超声分散10min,先在50℃下浸提30min,然后在100℃下浸提30min,过滤,得到红茶汁;
(3)调配、发酵:将山楂汁、红茶汁、白砂糖、稳定剂混合,在500rpm的转速下搅拌40min,然后在800W的功率下微波加热10min,在100℃下灭菌5min,均质化1次,冷却至40℃,然后加入益生菌粉,在45℃下恒温发酵5h;其中,所述稳定剂为质量比为2:3的海藻酸钠和明胶的混合物;所述益生菌粉为质量比为2:3的保加利亚乳杆菌和嗜热链球菌的混合物;所述山楂汁、红茶汁、白砂糖、稳定剂、益生菌粉的质量比为50:80:40:0.8:4;
(4)灌装。
实施例3
山楂红茶风味发酵饮料的制备方法,包括以下步骤:
(1)山楂汁的制备:将山楂清洗去核后,加入5倍质量的质量浓度为3%的维生素C溶液中,打浆,过80目网筛,得到山楂汁;
(2)红茶汁的制备:将红茶加入10倍质量的水中,在超声功率450W、超声频率40KHz的条件下超声分散15min,先在45℃下浸提35min,然后在100℃下浸提25min,过滤,得到红茶汁;
(3)调配、发酵:将山楂汁、红茶汁、白砂糖、稳定剂混合,在500rpm的转速下搅拌35min,然后在800W的功率下微波加热8min,在100℃下灭菌5min,均质化1次,冷却至40℃,然后加入益生菌粉,在42℃下恒温发酵7h;其中,所述稳定剂为质量比为2:3的海藻酸钠和明胶的混合物;所述益生菌粉为质量比为2:3的保加利亚乳杆菌和嗜热链球菌的混合物;所述山楂汁、红茶汁、白砂糖、稳定剂、益生菌粉的质量比为50:75:30:0.6:3;
(4)灌装。
Claims (7)
1.山楂红茶风味发酵饮料的制备方法,其特征在于:包括以下步骤:
(1)山楂汁的制备:将山楂清洗去核后,加入5倍质量的维生素C溶液中,打浆,过80目网筛,得到山楂汁;
(2)红茶汁的制备:将红茶加入10倍质量的水中,超声分散10-15min,先在40-50℃下浸提30-40min,然后在100℃下浸提20-30min,过滤,得到红茶汁;
(3)调配、发酵:将山楂汁、红茶汁、白砂糖、稳定剂混合,在500rpm的转速下搅拌30-40min,然后微波加热5-10min,在100℃下灭菌5min,均质化1次,冷却至40℃,然后加入益生菌粉,在40-45℃下恒温发酵5-8h;
(4)灌装。
2.根据权利要求1所述山楂红茶风味发酵饮料的制备方法,其特征在于:所述维生素C溶液的质量浓度为2-5%。
3.根据权利要求1所述山楂红茶风味发酵饮料的制备方法,其特征在于:所述超声分散的条件为:超声功率400-500W、超声频率40KHz。
4.根据权利要求1所述山楂红茶风味发酵饮料的制备方法,其特征在于:所述稳定剂为质量比为2:3的海藻酸钠和明胶的混合物。
5.根据权利要求1所述山楂红茶风味发酵饮料的制备方法,其特征在于:步骤(3)中所述山楂汁、红茶汁、白砂糖、稳定剂、益生菌粉的质量比为50:(70-80):(25-40):(0.5-0.8):(2-4)。
6.根据权利要求1所述山楂红茶风味发酵饮料的制备方法,其特征在于:所述微波加热的功率为800W。
7.根据权利要求1所述山楂红茶风味发酵饮料的制备方法,其特征在于:所述益生菌粉为质量比为2:3的保加利亚乳杆菌和嗜热链球菌的混合物。
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CN112674247A (zh) * | 2020-12-15 | 2021-04-20 | 广西五福生食品有限公司 | 一种活菌型酵素饮料的制作方法 |
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CN112674247A (zh) * | 2020-12-15 | 2021-04-20 | 广西五福生食品有限公司 | 一种活菌型酵素饮料的制作方法 |
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