CN109452503A - 一种饮料及制备方法 - Google Patents
一种饮料及制备方法 Download PDFInfo
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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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
-
- 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
-
- 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
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种饮料及制备方法。本发明属于食品制造工艺领域。配方中叶黄素0.03‑0.04%、蓝莓花青素0.05‑0.06%、沙棘黄酮0.04‑0.05%、茶多酚0.06‑0.07%、葡萄柚果汁6.0‑7.0%、菠萝果汁3%、柠檬果汁1%、蜂蜜2.0‑3.0%、果葡糖浆8.0‑9.0%、黄原胶0.07‑0.08%、余量碳酸水。采用先配制保护液、高速剪切、超高压均质、压滤、膜滤、离心分离连续处理工艺,使有效成分充分溶解、细化、均匀,保证产品不出现沉淀、分层、混浊等影响产品感观指标现象的发生。本发明又可解决功能性饮品出现变色、变味、混浊、沉淀等质量问题。
Description
技术领域
本发明涉及一种护眼提神饮料,具体的说是涉及一种护眼提神饮料的制造方法,属于食品制造工艺领域。
背景技术
因长时间用电脑、开车等工作影响,出现眼睛疼痛、干涩、发胀,以及疲劳、萎靡不振等现象,但目前用于护眼提神的多为药剂,以及单一低含量普通食品与饮品,很难达到护眼与提神的综合效果。
用纯植物提取的叶黄素、花青素、黄酮、茶多酚等作为主要功效成分配伍,辅以护色、稳定、安全措施,制成的护眼安神功能性饮品,具有多种功效,能够发挥各自成分的优势,实现功效叠加、协同、营养互补,口感风味俱佳,符合当前人们的需要,特别是青年消费群体的需求,是我国饮料发展的重要方向。目前市场上还没有护眼与提神的综合功能性饮品,其消费市场前景广阔。
目前相关饮料的制造主要有以下几个步骤:果汁或果浆的制作;添加主要功效成分;调整与过滤;灌装;灭菌;贴标包装。一般方法是将花青素、果汁、糖浆、茶提取物、纯净水等按比例配成灌装液,灌装后灭菌,这种方法易发生变色、变味、沉淀等现象,造成饮料风味不明显、口感粗糙等问题。
发明内容
本发明的目的是提供一种饮料,可防止该类产品出现变色、变味、絮凝、沉淀等现象,制造而成的护眼安神饮料口味纯正,色泽自然,营养成份易吸收,同时具有保质期长,生产周期短等特点。该发明有非常高的护眼安神效率和安全性,富含叶黄素、花青素、茶多酚、黄酮等功效成分与营养成分,易于人体吸收,经常饮用本产品可缓解用眼过度、过劳等引发的健康问题。本发明又可解决功能性饮品出现变色、变味、沉淀等质量问题。
本发明的另一个目的是提供制备上述饮料的方法。
一种饮料,按重量百分比,包括0.03-0.04%纯度为20%的叶黄素、0.05-0.06%纯度为25%的蓝莓花青素、0.04-0.05%纯度为30%的沙棘黄酮、0.06-0.07%纯度为98%的茶多酚、6.0-7.0%的葡萄柚果汁、3%的菠萝果汁、1%的柠檬果汁、2.0-3.0%的蜂蜜、8.0-9.0%的果葡糖浆、0.07-0.08%的黄原胶、余量碳酸水。
一种饮料的制备方法,包括如下步骤:
a、用总料量12-15%的常温纯净水按顺序加入果葡糖浆8.0-9.0%、蜂蜜2.0-3.0%、葡萄柚果汁6.0-7.0%、菠萝果汁3%、柠檬果汁1%、茶多酚0.06-0.07%、黄原胶0.07-0.08%后,用高速剪切机剪切15-20min,再用100目筛压滤后,得滤液1备用;
b、用8-10倍的30-40℃纯净水分别溶解总料量的0.03-0.04%纯度为20%的叶黄素、0.05-0.06% 纯度为25%的蓝莓花青素、0.04-0.05%纯度为30%的沙棘黄酮,然后按顺序分别加入滤液1后,用高速剪切机剪切20-25min、80MPa超以上高压均质机均质3-4次、100目筛压滤、分离式离心分离机得滤液2备用;
c、滤液2用0.1um微孔膜机过滤后,进行121℃瞬时灭菌、板式换热降温后得15-18℃滤液3,进入第一次无菌冷灌装主料,要求滤液3的灌装量为净含量的28-30%;
d、经二级反渗透的纯净水冷灭菌后进入CO2混合机制得碳酸水,进行第二次灌装,灌装量为净含量的余量,要求20℃时CO2气容量容积倍数≥2.0;
e、检质、贴标、包装。
本发明的有益效果是:1、本发明的护眼提神饮料选择添加纯植物提取功效成分,其主要成分有叶黄素、花青素、茶多酚、黄酮等营养保健元素。其中叶黄素作为抗氧化剂和光保护剂,可促进视网膜细胞中视紫质的再生成,可预防重度近视及视网膜剥离,并可增进视力、保护视力,保护眼睛不受光线损害,延缓眼睛的老化及防止病变;花青素可增强视力、消除眼睛疲劳,并能延缓脑神经衰老、增强心肺功能;沙棘黄酮能增强心肌的收缩功能、泵功能,并能降低外周阻力,增加血管弹性,降低心肌耗氧量,增强心功能;茶多酚有吸附异味、保护色素作用,又可舒缓肠胃紧张、止泻和利尿,增加肾脏的血流量,从而增加肾小球的滤过率,提高乳酸排除量,乳酸排出体外能使疲劳的肌体获得恢复。饮料主体葡萄柚果汁能够滋养组织细胞、增加体力、舒缓支气管炎、利尿、改善肥胖、抗感染、振奋精神、舒缓压力、减轻忧郁不安。菠萝有清热解暑、生津止渴作用,对身热烦渴、腹中痞闷、消化不良、小便不利、头昏眼花等症有缓解功效,也可以消除身体的紧张感和增强肌体的免疫力。柠檬可生津解暑,开胃醒脾提神,缓解神疲乏力,除去腥味异味,与茶多酚配合保证产品整体风味清新、纯正。黄原胶与茶多酚协同作用起到护色、护味、稳定不分层等保护作用。这些功效成分的合理配比,起到综合、协同、互作等多种功效,可实现护眼、提神的目标。
2、为了提高功能成分的稳定性与长效性,先配制保护液,这由糖、果汁、茶多酚、黄原胶组成的保护剂对后加入叶黄素、花青素、黄酮起到显著的保护与稳定作用。
3、采用高速剪切、超高压均质、压滤、离心分离连续处理方式,使有效成分充分溶解、细化、均匀,保证产品不出现沉淀、分层、混浊等影响产品感观指标现象的发生。
4、采用膜过滤、瞬时灭菌、板式换热降温连续处理工艺来保证无菌冷灌装主料的安全性,克服常规热均质、瞬时灭菌、降温连续处理工艺对这种高含量功能性饮料引起的混浊、分层、变色等现象。
5、率先采用功能性饮料加气工艺,符合碳酸气体生津解暑、提神、缓解疲劳之功效,与添加活性成分形成协同作用,提神效果更显著。
具体实施方式
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
本说明书中公开的任一特征,除非特别叙述,每个特征只是一系列等效或类似特征中的一个例子而已。
实施例1:
本实施例提供了一种护眼提神饮料,包括如下含量的原料:按重量百分比,包括:0.03%食品级纯度为20%的叶黄素、0.06% GB标准纯度为25%蓝莓花青素、0.05%纯度为30%的沙棘黄酮、0.07%食品级纯度为98%的茶多酚、葡萄柚果汁7.0%、菠萝果汁3%、柠檬果汁1%、蜂蜜2.0%、果葡糖浆9.0%、黄原胶0.08%、余量碳酸水。
本实施例中,护眼提神饮料的制备方法为:
步骤一、先配制保护液。用总料量的12%常温纯净水按顺序加入果葡糖浆9.0%、蜂蜜2.0%、葡萄柚果汁7.0%、菠萝果汁3%、柠檬果汁1%、茶多酚0.07%、黄原胶0.08%后,用高速剪切机剪切20min,再用100目筛压滤后,得滤液1备用。
步骤二、用10倍的35℃纯净水分别溶解总料量的0.03%叶黄素、0.06%蓝莓花青素、0.05沙棘黄酮%,然后按顺序分别加入滤液1后,用高速剪切机剪切25min、80MPa以上超高压均质机均质3-4次、100目筛压滤、分离式离心分离机得滤液2备用。
步骤三、滤液2用0.1um微孔膜机过滤后,进行121℃瞬时灭菌、板式换热降温后得15℃滤液3,进入第一次无菌冷灌装主料,要求滤液3的灌装量为净含量的30%。
步骤四、经二级反渗透的纯净水冷灭菌后进入CO2混合机制得碳酸水,进行第二次灌装,灌装量为净含量的余量。要求20℃时CO2气容量容积倍数≥2.0。
步骤五、检质如渗漏、杂物等感观指标、贴标、包装。
实施例2:
本实施例提供了一种护眼提神饮料,包括如下含量的原料:按重量百分比,包括:0.04%食品级纯度为20%的叶黄素、0.06% GB标准纯度为25%的蓝莓花青素、0.05%纯度为30%的的沙棘黄酮、0.07%食品级纯度为98%的茶多酚、葡萄柚果汁7.0%、菠萝果汁3%、柠檬果汁1%、蜂蜜3.0%、果葡糖浆8.0%、黄原胶0.07%、余量碳酸水。
本实施例中,护眼提神饮料的制备方法为:
步骤一、先配制保护液。用总料量的12%常温纯净水按顺序加入果葡糖浆8.0%、蜂蜜3.0%、葡萄柚果汁7.0%、菠萝果汁3%、柠檬果汁1%、茶多酚0.07%、黄原胶0.08%后,用高速剪切机剪切25min,再用100目筛压滤后,得滤液1备用。
步骤二、用10倍的35℃纯净水分别溶解总料量的0.04%叶黄素、0.06%蓝莓花青素、0.05沙棘黄酮%,然后按顺序分别加入滤液1后,用高速剪切机剪切20min、80MPa以上超高压均质机均质3-4次、100目筛压滤、分离式离心分离机得滤液2备用。
步骤三、滤液2用0.1um微孔膜机过滤后,进行121℃瞬时灭菌、板式换热降温后得15℃滤液3,进入第一次无菌冷灌装主料,要求滤液3的灌装量为净含量的30%。
步骤四、经二级反渗透的纯净水冷灭菌后进入CO2混合机制得碳酸水,进行第二次灌装,灌装量为净含量的余量。要求20℃时CO2气容量容积倍数≥2.0。
步骤五、检质如渗漏、杂物等感观指标、贴标、包装。
实施例3
一种护眼提神饮料,包括如下含量的原料:按重量百分比,包括:包括0.035%食品级纯度为20%的叶黄素、0.052%GB标准纯度为25%的蓝莓花青素、0.043%纯度为30%的沙棘黄酮、0.068%纯度为98%的茶多酚、6.5%的葡萄柚果汁、3%的菠萝果汁、1%的柠檬果汁、2.6%的蜂蜜、8.2%的果葡糖浆、0.076%的黄原胶、余量碳酸水。
一种饮料的制备方法,包括如下步骤:
a、用总料量12-15%的常温纯净水按顺序加入果葡糖浆8.2%、蜂蜜2.6%、葡萄柚果汁6.5%、菠萝果汁3%、柠檬果汁1%、茶多酚0.068%、黄原胶0.076%后,用高速剪切机剪切18min,再用100目筛压滤后,得滤液1备用;
b、用9倍的36℃纯净水分别溶解总料量的0.035%纯度为20%的叶黄素、0.052% 纯度为25%的蓝莓花青素、0.043%纯度为30%的沙棘黄酮,然后按顺序分别加入滤液1后,用高速剪切机剪切23min、80MPa超以上高压均质机均质3次、100目筛压滤、分离式离心分离机得滤液2备用;
c、滤液2用0.1um微孔膜机过滤后,进行121℃瞬时灭菌、板式换热降温后得17℃滤液3,进入第一次无菌冷灌装主料,要求滤液3的灌装量为净含量的29%;
d、经二级反渗透的纯净水冷灭菌后进入CO2混合机制得碳酸水,进行第二次灌装,灌装量为净含量的余量,要求20℃时CO2气容量容积倍数≥2.0;
e、检质、贴标、包装。
下表为实施例的实验产品质量与功效对比
Claims (2)
1.一种饮料,其特征在于:按重量百分比,包括0.03-0.04%纯度为20%的叶黄素、0.05-0.06%纯度为25%的蓝莓花青素、0.04-0.05%纯度为30%的沙棘黄酮、0.06-0.07%纯度为98%的茶多酚、6.0-7.0%的葡萄柚果汁、3%的菠萝果汁、1%的柠檬果汁、2.0-3.0%的蜂蜜、8.0-9.0%的果葡糖浆、0.07-0.08%的黄原胶、余量碳酸水。
2.一种饮料的制备方法,包括如下步骤:其特征在于:
a、用总料量12-15%的常温纯净水按顺序加入果葡糖浆8.0-9.0%、蜂蜜2.0-3.0%、葡萄柚果汁6.0-7.0%、菠萝果汁3%、柠檬果汁1%、茶多酚0.06-0.07%、黄原胶0.07-0.08%后,用高速剪切机剪切15-20min,再用100目筛压滤后,得滤液1备用;
b、用8-10倍的30-40℃纯净水分别溶解总料量的0.03-0.04%纯度为20%的叶黄素、0.05-0.06% 纯度为25%的蓝莓花青素、0.04-0.05%纯度为30%的沙棘黄酮,然后按顺序分别加入滤液1后,用高速剪切机剪切20-25min、80MPa超以上高压均质机均质3-4次、100目筛压滤、分离式离心分离机得滤液2备用;
c、滤液2用0.1um微孔膜机过滤后,进行121℃瞬时灭菌、板式换热降温后得15-18℃滤液3,进入第一次无菌冷灌装主料,要求滤液3的灌装量为净含量的28-30%;
d、经二级反渗透的纯净水冷灭菌后进入CO2混合机制得碳酸水,进行第二次灌装,灌装量为净含量的余量,要求20℃时CO2气容量容积倍数≥2.0;
e、检质、贴标、包装。
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