CN109662218A - 银杏果雪菊复合饮料的制备方法 - Google Patents
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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
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- A23L2/52—Adding ingredients
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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
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Abstract
本发明公开一种银杏果雪菊复合饮料的制备方法,包含以下步骤:(1)银杏果汁的制备;(2)雪菊提取液的制备;(3)调配:将银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠混合,搅拌,得到液体浆料;(4)调酸:在搅拌状态下,向液体浆料中滴加加入柠檬酸溶液;(5)均质化:将步骤(4)的产物通过高压均质化2次;(6)灌装、杀菌。本发明提供的饮料成淡黄色,风味浓郁,组织状态均匀,口感好,营养丰富,微量元素含量高,具有助消化、美容养颜的功效。
Description
技术领域
本发明属于保健饮品技术领域,具体涉及一种银杏果雪菊复合饮料的制备方法。
背景技术
银杏果含有多种营养元素,如淀粉、蛋白质、脂肪、糖类、维生素 C,核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素,以及银杏酸、白果酚、五碳多糖、脂固醇等成分。
雪菊富含黄酮类物质、有机酸等多种天然活性成分,能够有效地降低血压、血脂,具有很好的清肝明目、益肝补阴、美容养颜、润肠通便特性。
随着现在人们生活质量的提高,对饮料的需求,已经不是仅仅局限于生津止渴的功效,更关注的是其原料的健康、功效、营养成分的含量等方面,而现有的饮料大部分素色含量高、添加剂含量多,无法满足人们的需求。
发明内容
针对现有技术的缺陷,本发明提供一种杏果雪菊复合饮料的制备方法。
银杏果雪菊复合饮料的制备方法,包含以下步骤:
(1)银杏果汁的制备:将银杏果烘干干燥,去壳,得到银杏果仁,然后将银杏果仁在100℃的水中浸泡20-25min,取出后沥干水分,去皮,然后加入10倍质量的氯化钠溶液中,打浆,离心,得到银杏果汁;
(2)雪菊提取液的制备:将雪菊粉碎,加入10倍质量的水中,同时加入维生素C,先在40-55℃下浸提40-50min,然后在85-95℃下浸提40-50min,过100目网筛,得到的滤液为雪菊提取液;
(3)调配:将银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠混合,在2000rpm的转速下搅拌15-20min,得到液体浆料;
(4)调酸:在搅拌状态下,向液体浆料中滴加加入5%体积的柠檬酸溶液;
(5)均质化:将步骤(4)的产物通过高压均质化2次;
(6)灌装、杀菌。
优选地,步骤(1)中所述烘干干燥的条件为:温度80-90℃、时间3-4h。
优选地,步骤(1)中所述氯化钠溶液的浓度为0.4-0.9g/L。
优选地,步骤(1)中所述离心的条件为:转速4000rpm、时间20-30min。
优选地,步骤(2)中所述雪菊和维生素C的质量比为100:(0.1-0.3)。
优选地,步骤(3)中所述银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠的质量比为60:(40-50):(20-30):(0.02-0.04):(0.004-0.006)。
优选地,步骤(4)中所述柠檬酸溶液的浓度为0.4-0.8g/L。
优选地,所述高压均质化的压力为20MPa。
本发明的优点:
本发明提供的饮料成淡黄色,风味浓郁,组织状态均匀,口感好,营养丰富,微量元素含量高,具有助消化、美容养颜的功效。
具体实施方式
实施例1
银杏果雪菊复合饮料的制备方法,包含以下步骤:
(1)银杏果汁的制备:将银杏果在80℃下烘干干燥4h,去壳,得到银杏果仁,然后将银杏果仁在100℃的水中浸泡20min,取出后沥干水分,去皮,然后加入10倍质量的浓度为0.4g/L的氯化钠溶液中,打浆,在转速4000rpm的条件下离心20min,得到银杏果汁;
(2)雪菊提取液的制备:将雪菊粉碎,加入10倍质量的水中,同时加入维生素C,先在40℃下浸提50min,然后在85℃下浸提50min,过100目网筛,得到的滤液为雪菊提取液;所述雪菊和维生素C的质量比为100:0.1;
(3)调配:按照质量比为60:40:20:0.02: 0.004,将银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠混合,在2000rpm的转速下搅拌15min,得到液体浆料;
(4)调酸:在搅拌状态下,向液体浆料中滴加加入5%体积的柠檬酸溶液,所述柠檬酸溶液的浓度为0.4g/L;
(5)均质化:将步骤(4)的产物通过高压均质化2次,所述高压均质化的压力为20MPa;
(6)灌装、杀菌。
实施例2
银杏果雪菊复合饮料的制备方法,包含以下步骤:
(1)银杏果汁的制备:将银杏果在90℃下烘干干燥3h,去壳,得到银杏果仁,然后将银杏果仁在100℃的水中浸泡25min,取出后沥干水分,去皮,然后加入10倍质量的浓度为0.9g/L的氯化钠溶液中,打浆,在转速4000rpm的条件下离心30min,得到银杏果汁;
(2)雪菊提取液的制备:将雪菊粉碎,加入10倍质量的水中,同时加入维生素C,先在55℃下浸提40min,然后在95℃下浸提40min,过100目网筛,得到的滤液为雪菊提取液;所述雪菊和维生素C的质量比为100:0.3;
(3)调配:按照质量比为60:50:30:0.04:0.006,将银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠混合,在2000rpm的转速下搅拌20min,得到液体浆料;
(4)调酸:在搅拌状态下,向液体浆料中滴加加入5%体积的柠檬酸溶液,所述柠檬酸溶液的浓度为0.8g/L;
(5)均质化:将步骤(4)的产物通过高压均质化2次,所述高压均质化的压力为20MPa;
(6)灌装、杀菌。
实施例3
银杏果雪菊复合饮料的制备方法,包含以下步骤:
(1)银杏果汁的制备:将银杏果在85℃下烘干干燥3.5h,去壳,得到银杏果仁,然后将银杏果仁在100℃的水中浸泡23min,取出后沥干水分,去皮,然后加入10倍质量的浓度为0.6g/L的氯化钠溶液中,打浆,在转速4000rpm的条件下离心25min,得到银杏果汁;
(2)雪菊提取液的制备:将雪菊粉碎,加入10倍质量的水中,同时加入维生素C,先在45℃下浸提45min,然后在90℃下浸提45min,过100目网筛,得到的滤液为雪菊提取液;所述雪菊和维生素C的质量比为100:0.2;
(3)调配:按照质量比为60:45:26:0.03:0.005,将银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠混合,在2000rpm的转速下搅拌17min,得到液体浆料;
(4)调酸:在搅拌状态下,向液体浆料中滴加加入5%体积的柠檬酸溶液,所述柠檬酸溶液的浓度为0.6g/L;
(5)均质化:将步骤(4)的产物通过高压均质化2次,所述高压均质化的压力为20MPa;
(6)灌装、杀菌。
Claims (8)
1.银杏果雪菊复合饮料的制备方法,其特征在于:包含以下步骤:
(1)银杏果汁的制备:将银杏果烘干干燥,去壳,得到银杏果仁,然后将银杏果仁在100℃的水中浸泡20-25min,取出后沥干水分,去皮,然后加入10倍质量的氯化钠溶液中,打浆,离心,得到银杏果汁;
(2)雪菊提取液的制备:将雪菊粉碎,加入10倍质量的水中,同时加入维生素C,先在40-55℃下浸提40-50min,然后在85-95℃下浸提40-50min,过100目网筛,得到的滤液为雪菊提取液;
(3)调配:将银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠混合,在2000rpm的转速下搅拌15-20min,得到液体浆料;
(4)调酸:在搅拌状态下,向液体浆料中滴加加入5%体积的柠檬酸溶液;
(5)均质化:将步骤(4)的产物通过高压均质化2次;
(6)灌装、杀菌。
2.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:步骤(1)中所述烘干干燥的条件为:温度80-90℃、时间3-4h。
3.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:步骤(1)中所述氯化钠溶液的浓度为0.4-0.9g/L。
4.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:步骤(1)中所述离心的条件为:转速4000rpm、时间20-30min。
5.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:步骤(2)中所述雪菊和维生素C的质量比为100:(0.1-0.3)。
6.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:步骤(3)中所述银杏果汁、雪菊提取液、白砂糖、黄原胶、海藻酸钠的质量比为60:(40-50):(20-30):(0.02-0.04):(0.004-0.006)。
7.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:步骤(4)中所述柠檬酸溶液的浓度为0.4-0.8g/L。
8.根据权利要求1所述银杏果雪菊复合饮料的制备方法,其特征在于:所述高压均质化的压力为20MPa。
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