CN109619331A - 一种饮料及制备方法 - Google Patents
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- 240000008574 Capsicum frutescens Species 0.000 claims description 57
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 20
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- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
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- 210000003296 saliva Anatomy 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/54—Mixing with gases
-
- 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
-
- 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
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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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
- 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
本发明公开了一种饮料，包括重量百分比的以下成分制成：辣椒0.1～10％、盐0.1～10％、混合果汁0.1～10％、复合稳定剂0.1～0.5％，余量为水。加甜味剂适量。本发明的饮料采用天然食用辣椒为基本成分，添加多种配合成分制得多种辣度的饮料，使得饮料的口感、辣度均表现良好，具有独特的辣味饮料，达到可以驱赶工作中出现疲劳状态作用的饮料，也能够满足爱辣人群食用的风味需求。同时，本发明还提供了制备上述饮料的方法，对改善饮料的风味口感辣度具有很好的促进作用。
Description
技术领域
本发明涉及一种饮品,一种提神清醒甚至驱赶疲劳状态的饮料,特别涉及一种辣椒制备的一种饮料及其制备方法,属于新型饮料制备加工。
背景技术
辣椒，又叫番椒、海椒、辣子、辣角、秦椒等，是一种茄科辣椒属植物。辣椒属为一年或多年生草本植物。果实通常成圆锥形或长圆形，未成熟时呈绿色，成熟後变成鲜红色、黄色或紫色，以红色最为常见。辣椒的果实因果皮含有辣椒素而有辣味。能增进食欲。辣椒中维生素C的含量在蔬菜中居第一位。辣椒用作烹调食品，辣椒的果实因果皮含有辣椒素而有辣味。能增进食欲，性暖健胃，辣椒中维生素C也非常丰富。辣椒变种很多，同供药用者尚有：指天椒(长柄椒)Capsicum frutescens L.var.conoides(Mill.)Bailey；簇生椒(朝天椒)Capsicum frutescens L.var.fasciculatum(Sturt.)Bailey；小指椒(象牙辣椒、细长辣椒)Capsicum frutescens L.var.acuminatum Fingh.；长辣椒Capsicum frutescensL.var.longum Bailey。总之，凡果实尖长而辣者可用，形圆而不辣者如灯笼椒(柿子椒)则不入药，青辣椒也不药用。当辣椒的辣味刺激舌头、嘴的神经末梢，大脑会立即命令全身“戒备”：心跳加速、唾液或汗液分泌增加、肠胃加倍“工作”，同时释放出内啡肽。若再吃一口，脑部又会以为有痛苦袭来，释放出更多的内啡呔。持续不断释放出的内啡呔，会使人感到轻松兴奋，产生吃辣后的“快感”。吃辣椒上瘾的另一个因素是辣椒素的作用。当味觉感觉细胞接触到辣椒素后会更敏感，从而感觉食物的美味。
因为辣椒中富含辣椒素，所以它是一种很有刺激性的食物或作为食物的调味添加物。
现在市场上销售的饮料主要是一些碳酸饮料、凉茶类饮料及各种甜品饮料，而缺少甚至完全未见辣椒类饮料。生活中喜爱辣椒的人群近半数，辣椒饮料的出现，会让喜爱辣椒的人群多一份选择。同时，由于辣椒的刺激性，对驱赶工作中的疲芳状态也有一定的作用。
发明内容
本发明的目的在于，克服技术中饮料品类的不完善，对于喜爱辣椒的人群多一份选择，提供一种辣椒或者是含有辣椒的饮料。本发明的饮料尤其是一种含有天然辣椒作为原料的保健品类饮料。辣椒饮料的辣度有强弱等级之分，辣椒饮料主要为天然物质，能够健神醒脑，有驱赶工作中的疲芳状态的作用。所以具有适合任何人群体质，无不良添加物。
为了实现上述发明目的，本发明提供以下技术方案，一种饮料，尤其是一种驱赶疲劳状态提神醒脑的饮料，包括重量百分比的以下成分制成：辣椒0.1～10％，盐0.1～10％，混合果汁0.1～10％，复合稳定剂0.1～0.5％，余量为水。本发明用于提神醒脑，可以驱赶工作中出现疲劳状态的饮料。这里辣椒指鲜辣椒提取物。
辣椒也指干辣椒粉或辣椒素(即辣椒提取物)。直接采用干辣椒粉或辣椒素。干辣椒粉或辣椒素为所述辣椒的重量的1/5-1/50。加甜味剂适量。
辣椒提取物由一系列辣椒碱(分子量305)类似物组成，还包括二氢辣椒碱、高二氢辣椒碱，辣椒碱等类似碱本身具有抗炎、镇痛有广泛的抑菌活性，辣椒碱就是其中最主要的辣味物质和活性成份，辣椒碱是一种极度辛辣的香草酰胺类生物碱，为辣椒素总量的65％。
进一步，所述饮料包括百分比的以下成分制成：辣椒0.1～0.5％，盐0.1～1％，混合果汁0.1～1％，复合稳定剂0.1～0.4％，余量为水，辣度0～5000SHU的微辣。
进一步，所述饮料包括百分比的以下成分制成：辣椒0.3～1％，盐0.2～1.5％，混合果汁0.2～2％，复合稳定剂0.2～0.45％，余量为水，辣度5000～20000SHU的中辣。
进一步，所述饮料包括百分比的以下成分制成：辣椒0.5～3％，盐0.3～4％，混合果汁0.3～4％，复合稳定剂0.3～0.45％，余量为水，辣度20000～50000SHU的高辣。
进一步，所述饮料包括百分比的以下成分制成：辣椒1～10％，盐0.5～10％，混合果汁0.5～10％，复合稳定剂0.4～0.5％，余里为水，辣度50000SHU以上的强辣。
本发明同时提供了制备上述饮料的方法，具体包括以下步骤：
(1)精选辣椒新鲜辣椒或上好的辣椒干(1/5-1/8的折合重量)为原料，用净水清洗，放入水中，加入盐、复合稳定剂，加热至120度40分钟，冷却；
(2)将步骤1制备的原浆冷却后，再加入温合果汁，进行均匀搅拌、脱气、均质、杀菌，制备得一定辣度的标准原浆；
(3)将步骤2制备的原浆，按比例兑入水，均质、定容，制备不同辣度的饮料灌装得到饮料成品。
进一步，步骤1，加热过程的压力为0.2～0.6MPa，
进一步，步骤2，均匀搅拌时间为10～30分钟，
进一步，步骤2，脱气的真空度控制为绝对气压16～40kpa，
进一步，步骤2，均质压力6～12MPa，
进一步，步骤2，杀菌为波长250～260rm紫外线杀菌。或直接采用辣椒素。
与现有技术相比，本发明的有益效果：本发明的饮料采用天然食用辣椒为基本成分，添加多种配合成分制得多种辣度的饮料，使得饮料的口感、辣度均表现良好，具有独特的辣味饮料，达到可以驱赶工作中出现疲劳状态作用的饮料，也能够满足爱辣人群食用的风味需求。同时，本发明还提供了制备上述饮料的方法，对改善饮料的风味口感辣度具有很好的促进作用。
(1)本发明的饮料采用天然辣椒为基本原料成分，满加了混合果汁，多种配合成分所得饮料，进行均质、脱气、过滤，口感、色泽风味均表现良好。具有独特的饮料风味，制备成不同辣度，能够满足多数人群的饮料要求，喝一口即能提神醒脑，供一些特殊场合使用，具有驱赶工作中疲劳的作用。同时具有良好的口味。
(2)本发明制备的饮料方法结合了发明的饮料中的原料辣椒的特性，尤其是最好采用了烹饪中的辣椒素的方法，对于饮料的色泽、口感等具有重要的影响，使得饮料的最终上市的效果符合大众口味要求。
具体实施方式
下面结合试验例及具体实施方式对本发明作进一步的详细描述，但不应该将此理解为本发明上述主题范圈仅限于以下的实施例，凡基于本发明内容所实现的技术均属于本发明的范围。
实施例1饮料，包括重量百分比的以下成分制成：辣椒1％、盐1％、复合稳定剂0.3％、混合果汁3％，余量为水。
实施例2饮料，包括重量百分比的以下成分制成：辣椒3％、盐1.5％、复合稳定剂0.35％、混合果汁4％，余量为水。加甜味剂适量，糖或阿其巴甜均可。
实施例3制备辣椒饮料
原料重里百分比比例如下：辣椒1％、盐1％、复合稳定剂0.3％、混合果汁3％，余量为水。可以充二氧化碳气体为碳酸饮料。
(1)精选辣椒新鲜辣椒或上好的辣椒干为原料，用净水清洗，放入水中，加入盐、复合稳定剂，加热120度40分钟，冷却；
(2)将步骤1制备的原浆冷却后，再加入混合果汁，进行均匀搅拌、脱气、均质、杀菌，制备得一定辣度的标准原浆；
(3)将步骤2制备的原浆，按比例兑入水，均质、定容。制备不同辣度的饮料灌装得到饮料成品。
混合果汁采用市售食品级产品，复合稳定剂包括食品级的黄原胶或其它增稠剂、另包括维C或异维C纳等用于防腐变质，也可以添加其它食品级的防腐剂(符合国标的要求的前提下)。如苯甲酸钠、山梨酸及盐等。实施例中辣椒也指干辣椒粉或辣椒素(即辣椒提取物)。如直接采用干辣椒粉或辣椒素。干辣椒粉或辣椒素为例中所述辣椒的重量的1/5-1/50。
以上所述包括本发明的实施例，并不用以限制本发明，如可以充二氧化碳气体为碳酸饮料。凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均以包含在本发明的保护范围之内。
Claims (9)
1.一种饮料，其特征在于：包括重量百分比的以下成分制成：辣椒0.1～10％、盐0.1～10％、混合果汁0.1～10％、复合稳定剂0.1～0.5％，余量为水。
2.如权利要求1所述饮料，其特征在于：辣椒0.1～10％、盐0.1～10％、混合果汁0.1～10％、复合稳定剂0.1～0.5％，加甜味剂适量，余量为水。
3.如权利要求1所述饮料，其特征在于：辣椒0.1～0.5％，制得饮料辣度为0～5000SHU的微辣。
4.如权利要求1所述饮料，其特征在于：辣椒0.5～1％，制得饮料辣度为5000～20000SHU的中辣。
5.如权利要求1所述饮料，其特征在于：包括重量百分比的以下成分制成：辣椒1～3％，制得饮料辣度为20000～50000SHU的高辣。
6.如权利要求1所述饮料，其特征在于：包括重量百分比的以下成分制成：辣椒3～10％，制得饮料辣度为50000以上SHU的强辣。
7.如权利要求1-6之一所述饮料，其特征在于：直接采用干辣椒粉或辣椒素取代辣椒，干辣椒粉辣椒素为所述辣椒的重量的1/5-1/50。
8.一种制备所述饮料的方法，其特征是，包括以下步骤：
(1)精选新鲜辣椒或上好辣椒干原料，用净水清洗，放入净水中加入盐、复合稳定剂，加热120度40分钟，冷却后加入混合果汁用0.1微米过滤精度进行过滤，过滤后进行压力脱气、杀菌，制得高强辣度的原浆；
(2)将步聚1装备的原浆按比例兑入纯净水中定容，杀菌后灌装得到饮料成品。
9.根据权利要求8所述的制备所述饮料的方法，其特征是，步骤1，加热过程的压力为0.2～0.6MPa；步骤2，均匀搅拌时间为10～30分钟，脱气的真空度控制为绝对气压16～40kpa，均质压力6～12MPa，杀菌为波长250～260rm紫外线杀菌。
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