CN109645262A - 一种甜菜汁运动饮料及其制备方法 - Google Patents
一种甜菜汁运动饮料及其制备方法 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
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种甜菜汁运动饮料及其制备方法，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：甜菜汁2.8%、CMC‑Na0.1%、食盐0.1%、柠檬酸0.07%、白砂糖3.46%、葡萄糖0.87%、β‑环糊精0.15%、抗坏血酸0.07%。使得该饮料中富含较高的钾和维生素A，也是维生素C、镁和维生素B2，甜菜还含有铁、铜、钙、维生素B1、维生素B6、叶酸、锌和烟酸。具有提高食欲，缓解头痛，甜菜还有预防感冒和贫血的作用。
Description
技术领域
本发明涉及一甜菜汁运动饮料及其制备方法，属于食品加工技术领域。
背景技术
甜菜的生物量大，富含蔗糖、甜菜碱，被视为重要的糖料作物，世界上约有35%～40%蔗糖来源于甜菜。在我国，甜菜糖主要分布在黑龙江、新疆、内蒙古及邻近省区，甜菜糖在食糖品种中因质量好，色值低而具有相当优势。除生产蔗糖外，甜菜及其副产品还有广泛开发利用前景。甜菜糖蜜可制造酒精、味精、柠檬酸和其它的有机酸；用甜菜茎叶和甜菜废丝生产的颗粒粕可饲喂牲畜，发展畜牧业。甜菜作为重要的能源物质，也用来进行酒精发酵生产乙醇。
运动饮料是营养素及其含量能适应运动或体力活动人群的生理特点，能为机体补充水分、电解质和能量，可被迅速吸收的饮料。运动饮料一般含有适量的电解质和糖类，糖类一般是葡萄糖、低聚糖、果糖、蔗糖，含量在5～10%之间，运动饮料还含有水、蛋白质、肽、氨基酸、矿物质以及抗氧化物质。我国在上个世纪九十年代市场上的运动饮料有“健力宝”、“红牛”等，最近几年里国内的食品公司也都相继推出了各自的运动饮料品牌，如劲跑、脉动、尖叫、佳得乐等。它们大多是人工配制而非天然的，因此研究天然原料的运动饮料具有重要的意义。
运动中的大量排汗不仅造成机体失水，而且使钙、钠、钾及维生素大量消耗和丢失。甜菜中含有饮料所需的水、碳水化合物、维生素、钾、钠、镁、铁等矿物质。同时具有清热解毒、缓解腹胀、调节新陈代谢、软化血管等作用。最新发现饮用甜菜根汁液可以快速提升精力和增加耐力，对大运动量的运动员和体力虚弱的老人效果特别明显。
发明内容
本发明目的在于提供一种制备工艺简单、营养丰富的甜菜汁运动饮料。
一种甜菜汁运动饮料及其制备方法，其特征在于原料按以下重量份混合：
甜菜汁 20-30份
CMC-Na 1-2份
食盐 1-2份
柠檬酸 0.5-1份
白砂糖 30-40份
葡萄糖 0.5-1份
β-环糊精 1-3份
抗坏血酸 0.5-1份
加工工艺如下：
a.甜菜的预处理：甜菜修整去皮后，将甜菜果肉切成1cm正方形小块。
b.热烫：在95℃～100℃热烫5min，用冷水冷却至室温。
c.过滤：榨汁机榨汁后，用四层纱布过滤，将过滤后的甜菜汁离心25min，去除沉淀后将上清液放入冰箱待用。
d.调配：按配方比例加入甜味剂、酸味剂、稳定剂、电解质和维生素等，进行溶解调配。
e.灭菌：过滤后用灭菌锅121℃杀菌30min，冷却之后即是成品。
步骤b中热烫的目的是为了杀菌，并使其中的酶钝化。
步骤c中将过滤后的甜菜汁于4000转离心25min。
具体实施方式：
实施例1：
一种甜菜汁运动饮料及其制备方法，其特征在于原料按以下重量份混合：
甜菜汁 20份
CMC-Na 1份
食盐 1份
柠檬酸 0.5份
白砂糖 30份
葡萄糖 0.5份
β-环糊精 1份
抗坏血酸 0.5份
加工工艺如下：
a.甜菜的预处理：甜菜修整去皮后，将甜菜果肉切成1cm正方形小块。
b.热烫：在95℃～100℃热烫5min，用冷水冷却至室温。
c.过滤：榨汁机榨汁后，用四层纱布过滤，将过滤后的甜菜汁离心25min，去除沉淀后将上清液放入冰箱待用。
d.调配：按配方比例加入甜味剂、酸味剂、稳定剂、电解质和维生素等，进行溶解调配。
e.灭菌：过滤后用灭菌锅121℃杀菌30min，冷却之后即是成品。
实施例2：
一种甜菜汁运动饮料及其制备方法，其特征在于原料按以下重量份混合：
甜菜汁 30份
CMC-Na 2份
食盐 2份
柠檬酸 1份
白砂糖 30份
葡萄糖 0.5份
β-环糊精 2份
抗坏血酸 1份
加工工艺如下：
a.甜菜的预处理：甜菜修整去皮后，将甜菜果肉切成1cm正方形小块。
b.热烫：在95℃～100℃热烫5min，用冷水冷却至室温。
c.过滤：榨汁机榨汁后，用四层纱布过滤，将过滤后的甜菜汁离心25min，去除沉淀后将上清液放入冰箱待用。
d.调配：按配方比例加入甜味剂、酸味剂、稳定剂、电解质和维生素等，进行溶解调配。
e.灭菌：过滤后用灭菌锅121℃杀菌30min，冷却之后即是成品。
实施例3：
一种甜菜汁运动饮料及其制备方法，其特征在于原料按以下重量份混合：
甜菜 30份
CMC-Na 2份
食盐 2份
柠檬酸 1份
白砂糖 40份
葡萄糖 1份
β-环糊精 3份
抗坏血酸 1份
加工工艺如下：
a.甜菜的预处理：甜菜修整去皮后，将甜菜果肉切成1cm正方形小块。
b.热烫：在95℃～100℃热烫5min，用冷水冷却至室温。
c.过滤：榨汁机榨汁后，用四层纱布过滤，将过滤后的甜菜汁离心25min，去除沉淀后将上清液放入冰箱待用。
d.调配：按配方比例加入甜味剂、酸味剂、稳定剂、电解质和维生素等，进行溶解调配。
e.灭菌：过滤后用灭菌锅121℃杀菌30min，冷却之后即是成品。
Claims (3)
1.一种甜菜汁运动饮料及其制备方法，其特征在于原料按以下重量份混合：
甜菜汁 20-30份
CMC-Na 1-2份
食盐 1-2份
柠檬酸 0.5-1份
白砂糖 30-40份
葡萄糖 0.5-1份
β-环糊精 1-3份
抗坏血酸 0.5-1份
加工工艺如下：
a.甜菜的预处理：甜菜修整去皮后，将甜菜果肉切成1cm正方形小块。
b.热烫：在95℃～100℃热烫5min，用冷水冷却至室温。
c.过滤：榨汁机榨汁后，用四层纱布过滤，将过滤后的甜菜汁离心25min，去除沉淀后将上清液放入冰箱待用。
d.调配：按配方比例加入甜味剂、酸味剂、稳定剂、电解质和维生素等，进行溶解调配。
e.灭菌：过滤后用灭菌锅121℃杀菌30min，冷却之后即是成品。
2.如权利要求1所述一种甜菜汁运动饮料及其制备方法，其特征在于所述步骤b中热烫的目的是为了杀菌，并使其中的酶钝化。
3.如权利要求1所述一种甜菜汁运动饮料及其制备方法，其特征在于所述步骤c中将过滤后的甜菜汁于4000转离心25min。
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