CN110279048A - 一种复合果汁功能因子饮料及其制备方法 - Google Patents
一种复合果汁功能因子饮料及其制备方法 Download PDFInfo
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- CN110279048A CN110279048A CN201910744630.2A CN201910744630A CN110279048A CN 110279048 A CN110279048 A CN 110279048A CN 201910744630 A CN201910744630 A CN 201910744630A CN 110279048 A CN110279048 A CN 110279048A
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Abstract
本发明公开了一种复合果汁功能因子饮料，它是由下列原料配制而成：浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝与纯净水。本发明所制得的复合果汁功能因子饮料既保留了果汁原有香味，还能调节人体既能，提高脑活力，改善神经细胞，调节神经脉冲的传导，增进大脑记忆功能并抗焦虑。
Description
技术领域
本发明属于饮料制备技术领域，具体涉及一种复合果汁功能因子饮料及其制备方法。
背景技术
现有技术中的果汁饮料中，一般包含果汁与食品添加剂，因而现有技术中的果汁饮料一般只含有果汁的香味，而且现有技术中的果汁饮料的功效单一。人们的生活水平在逐步提高，进而人们不仅对果汁饮料的口味要求较高，而且人们对果汁饮料的功效要求较高。
发明内容
本发明提供一种复合果汁功能因子饮料及其制备方法，所制得的复合果汁功能因子饮料既保留了果汁原有香味，还能调节人体既能，提高脑活力，改善神经细胞，调节神经脉冲的传导，增进大脑记忆功能并抗焦虑。
为了解决上述技术问题，本发明采用如下技术方案：
一种复合果汁功能因子饮料，它是由下列原料配制而成：浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝与纯净水；
所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁70-90克、浓缩青梅汁1-3克、浓缩柠檬汁3-6克、浓缩柚子汁8-10克、白砂糖30-60克、聚葡萄糖20-50克、柠檬酸钠0.1-1克、食盐0.5-1克、山梨酸钾0.3-0.4克、DHA藻油粉0.01-0.02克、磷脂酰丝氨酸0.002-0.005克、茶叶茶氨酸0.002-0.005克、葡萄紫0.009-0.011克、亮蓝0.0024-0.0026克。
进一步地，所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁70克、浓缩青梅汁1克、浓缩柠檬汁3克、浓缩柚子汁8克、白砂糖30克、聚葡萄糖20克、柠檬酸钠0.1克、食盐0.5克、山梨酸钾0.3克、DHA藻油粉0.01克、磷脂酰丝氨酸0.002克、茶叶茶氨酸0.002克、葡萄紫0.009克、亮蓝0.0024克。
进一步地，所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁80克、浓缩青梅汁2克、浓缩柠檬汁5克、浓缩柚子汁9克、白砂糖45克、聚葡萄糖35克、柠檬酸钠0.5克、食盐0.8克、山梨酸钾0.35克、DHA藻油粉0.015克、磷脂酰丝氨酸0.004克、茶叶茶氨酸0.003克、葡萄紫0.01克、亮蓝0.0025克。
进一步地，所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁90克、浓缩青梅汁3克、浓缩柠檬汁6克、浓缩柚子汁10克、白砂糖60克、聚葡萄糖50克、柠檬酸钠1克、食盐1克、山梨酸钾0.4克、DHA藻油粉0.02克、磷脂酰丝氨酸0.005克、茶叶茶氨酸0.005克、葡萄紫0.011克、亮蓝0.0026克。
上述复合果汁功能因子饮料的制备方法，包括以下步骤：
（1）按所述配比量称取白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸，然后将所称得的白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸加入到400-500毫升纯净水中并煮沸，并搅拌保温溶解10-15分钟，进而制得糖分混合液，再将糖分混合液用120-160目滤布过滤以提取糖分滤液；
（2）按所述配比量称取葡萄紫与亮蓝，然后将称得的葡萄紫与亮蓝加入到80-100毫升纯净水中并加热到80-85℃，以使葡萄紫与亮蓝溶解于纯净水中，进而制得色素混合液，再将色素混合液加入到步骤（1）的糖分滤液中并补充纯净水至800毫升，进而制得配料混合液；
（3）按所述配比量称取浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁，并将称得的浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁加入到步骤（2）的配料混合液中并用纯净水定容至1升，并搅拌5分钟，再采用高温瞬时杀菌机杀菌，杀菌后待样品降温至65-70℃时灌装，即制得复合果汁功能因子饮料。
进一步地，步骤（3）中，采用高温瞬时杀菌机杀菌时的杀菌温度为105-110℃，时间为6-10秒。
相对于现有技术，本发明的有益效果为：
本发明制得的复合果汁功能因子饮料所用各原料的功能分别为：
浓缩苹果汁：苹果中含有较多的钾，能与人体过剩的钠食盐结合，使之排出体外，苹果中还含有磷和铁等元素，易被肠壁吸收，有助脑养血、宁神安眠作用，苹果还具有降低胆固醇含量的作用，苹果中富含果胶，有止泻作用；
浓缩青梅汁：青梅的汁多，酸度高，富含人体所需的多种氨基酸，具有酸中带甜的香味，富含果酸、多种微量元素、多种维生素尤其是维生素B2，且青梅含有丰富的有机酸和矿物质，青梅低糖高酸，青梅的总糖为1.3%，青梅的总酸为6.4%，青梅的糖酸比仅为0.2，是鸭梨的1/72，杏的1/8，甚至比柠檬的糖酸比还低，青梅是一种优良的天然酸味原料，青梅中包含天然有机酸，天然有机酸具有多种生理调节功能，青梅具有合理的钙磷比1:1，与其它几种水果相比，不仅钙磷比合理，而且绝对数量较高，是生产儿童食品和老年食品的好原料，青梅含维生素B2高达5.6mg/100g，为其它水果的数百倍，而且维生素B2处于很稳定的高酸性环境中，维生素B2又具有防止癌变的作用，青梅中碱性物质含量大大超过了酸性物质，因此青梅为典型的强生理碱性食品，能中和酸性食物，使血液呈微碱性，进而使血液的pH值保持在7.3-7.4，且青梅能帮助脾胃消化，青梅含有特别多的枸橼酸，能驱除使血管老化的有害物质，且有提神醒脑的功效，青梅还能滋润喉咙发炎部位以缓解疼痛，青梅含有大量的蛋白质、脂肪、碳水化合物和多种无机食盐、有机酸，青梅果实中有机酸含量一般在3.0%-6.5%，远远高于一般水果，青梅所含的有机酸主要是柠檬酸、苹果酸、单宁酸、苦叶酸、琥珀酸、酒石酸等，具有生津解渴、刺激食欲、消除疲劳等功效，尤其是柠檬酸含量在各种水果中含量最多，柠檬酸是人体细胞物质代谢不可缺少的重要酸类，它能促进乳酸分解为二氧化碳和水排出体外，消除疲劳，且有益于钙的吸收，青梅中含有的有机酸还能抑制新的乳酸产生，达到清洁血液的作用，青梅的酸味能刺激唾液腺、胃腺等分泌消化液，促进消化，滋润肠胃，改善肠胃功能，并促进肠道的吸收，青梅果实中含有丙酮酸和齐墩果酸等活性物质对肝脏有保护作用，能提高肝脏的解毒功能，青梅的酸性较强，对金黄色葡萄球菌、大肠杆菌、沙门氏菌等多种细菌均有一定抗菌作用，对须疮癣菌、絮状表皮癣菌等真菌也有一定的抑制作用，同时对蛔虫活动有明显的抑制作用，青梅对胆囊有促进收缩和排胆作用，利于引流胆道的胆汁，减少和防止胆道感染，也有利于减少蛔虫卵的存在，除此还有一定的抗过敏和脱敏作用，青梅制品能使唾液腺分泌更多的腮腺激素，腮腺激素可使血管及全身组织年轻化作用，并能促进皮肤细胞新陈代谢，起到美肌、美发效果，还可促进激素分泌物活化，从而达到延缓衰老的作用；
浓缩柠檬汁：柠檬富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、维生素P、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等，对人体十分有益，柠檬中富含的维生素C对人体发挥的作用犹如天然抗生素，具有抗菌消炎、增强人体免疫力等多种功效，柠檬中富含的维生素C和维生素P能增强血管弹性和韧性，可预防和治疗高血压和心肌梗塞症状，柠檬是高度碱性食品，具有很强的抗氧化作用，对促进肌肤的新陈代谢、延缓衰老及抑制色素沉着等十分有效，柠檬还具有祛痰功效；
浓缩柚子汁：柚子含有糖类、维生素B1、维生素B2、维生素C、维生素P、胡萝卜素、钾、磷、枸橼酸等，柚子含有非常丰富的营养价值，它含有大量的营养元素，其中包括身体所需的蛋白质和有机酸，它还含有多种维生素和钙磷镁钠等身体所必需的微量元素，柚子中含有高血压患者必须的天然微量元素钾，几乎不含钠，因此是患有心脑血管病及肾脏病患者最佳的食疗水果，柚肉中含有非常丰富的维生素C以及类胰岛素等成分，故有降血糖、降血脂、减肥、美肤养容等功效，柚子里面含有大量的维生素P，它能够起到强化皮肤毛细孔的作用，同时还可以快速回复皮肤组织，柚子的果胶不仅可降低低密度脂蛋白水平，而且可以减少动脉壁的损坏程度，柚子还有增强体质的功效，柚子能促进人体钙质和铁质的吸收，柚子所含的天然叶酸对于怀孕中的妇女们，有预防贫血症状发生和促进胎儿发育的功效，柚子里面含有一定的柚皮苷，它是一种活性物质，不但可以对血液的粘稠度起到降低的作用，而且还可以减少身体中血栓的形成，柚子还含有丰富的天然枸橼酸和各种无机食盐类，不仅有助肝、胃、肺等机能，而且还有清热去火、止咳化痰的功效，柚子清香、酸甜、凉润，营养丰富，药用价值很高，柚子有降低人体胆固醇的作用，对心脑血管疾病有预防作用；
白砂糖：白砂糖是食糖的一种，甜味纯正，甜度稍低于红糖，适当食用白糖有补中益气、和胃润肺、养阴止汗的功效；
聚葡萄糖：它易溶于水，是一种具有保健功能性的食品组分，可补充人体所需的水溶性膳食纤维，聚葡萄糖可在小肠内造成一层膜，并缠裹部分食物脂肪，能有效限制消化道内脂肪的吸收，促进类脂化合物的排泄，增加饱腹感，减少进食量，从而达到调节血脂，减少脂肪堆积，预防肥胖等功效，聚葡萄糖经过胃和小肠时不被吸收，约30%被大肠内微生物发酵，生成挥发性脂肪酸和CO2等，约60%从粪便中排出，产生的热量只有蔗糖的25%、脂肪的11%，由于聚葡萄糖的发热量极低，很少能转化为脂肪，不会引起肥胖，聚葡萄糖能吸附胆汁酸、胆固醇变异原等有机分子，抑制总胆固醇浓度升高，降低胆酸及食盐类的合成与吸收，降低人体血浆和肝脏胆固醇水平，防治冠状动脉硬化、胆石症和预防心脑血管疾病等，聚葡萄糖可阻碍食物与消化液充分接触，抑制增血糖素分泌，促使葡萄糖吸收减慢，从而降低餐后血糖水平，充分发挥胰岛素的作用，防止糖尿病，聚葡萄糖可缩短食物在胃内的排空时间，促进消化液的分泌，有利于营养物质的吸收和消化，可缩短粪便通过肠道的时间，降低结肠的压力，减少肠内有害物质和肠壁接触的时间，促进肠道运动，增强结肠的渗透压，从而稀释胃肠中有害物质的浓度，并促使它们排出体外，因而聚葡萄糖可有效改善肠道功能，促进排便，消除便秘，预防痔疮，缓和有害物质所导致的中毒和腹泻，改善肠内菌群和辅助抑制癌症的作用，聚葡萄糖是有效的益生元，被摄入人体后，在胃肠道上半部分并不被消化，只是到了胃肠道的下半部分被发酵，这有利于肠道有益菌如双歧杆菌、乳杆菌的繁殖，并抑制有害菌如梭状芽孢杆菌和拟杆菌，聚葡萄糖被有益菌发酵产生短链脂肪酸如丁酸等，降低了肠道pH值，可以帮助抵抗感染，防止肠道黏膜萎缩，并及时将体内毒素和代谢废物排泄，避免毒素从皮肤排出，达到美肤养颜的效果和预防胃肠炎、结肠癌等疾病的发生；
柠檬酸钠：它易溶于水，柠檬酸钠在食品、饮料工业中用作酸度调节剂、风味剂、稳定剂，由于制备柠檬酸钠的原料基本来源于粮食，因而绝对安全可靠，对人类健康不会产生危害，柠檬酸钠经自然界大量的水稀释后，部分变成柠檬酸，两者共存于同一体系中，柠檬酸在水中经氧、热、光、细菌以及微生物的作用，很容易发生生物降解，柠檬酸钠具有良好的pH调节及缓冲性能，柠檬酸钠还具有优良的缓凝性能及稳定性能，柠檬酸钠用于清凉饮料可缓和酸味，改进口味；
食盐：它易溶于水，具有杀菌消毒的作用；
山梨酸钾：它易溶于水，能有效抑制霉菌、酵母菌和好氧性细菌的活性，还能防止肉毒杆菌、葡萄球菌、沙门氏菌等有害微生物的生长和繁殖，但对厌氧性芽孢菌与嗜酸乳杆菌等有益微生物几乎无效，其抑制发育的作用比杀菌作用更强，从而达到有效地延长食品的保存时间，并保持原有食物的风味，其防腐效果是同类产品苯甲酸钠的5-10倍，山梨酸钾是一种不饱和脂肪酸盐，它可以被人体的代谢系统吸收而迅速分解为二氧化碳和水，在体内无残留，山梨酸钾是一种安全、相对无毒的食品添加剂，可用于各类食品及饮料中，山梨酸钾的热稳定性较好，分解温度高达270℃，山梨酸钾作为食品防腐剂，属于酸性防腐剂，配合有机酸使用后防腐效果提高；
DHA藻油粉：DHA藻油粉是将DHA藻油添加麦芽糊精、乳清蛋白、天然维生素E等原辅料，通过微囊包埋技术，喷雾制成粉末状，内含DHA7%和10%两种，以利于人体吸收，DHA为二十二碳六烯酸，俗称脑黄金，是一种对人体非常重要的多不饱和脂肪酸，DHA是神经系统细胞生长及维持的一种主要元素，是大脑和视网膜的重要构成脂肪酸，在人体大脑皮层中含量高达20%，在眼睛视网膜中所占比例最大，对婴儿智力和视力发育至关重要，DHA藻油提取自海洋微藻，未经食物链的传递，相对更安全，藻类提取的DHA是纯天然、植物性的、抗氧化能力强，DHA约占大脑中欧米伽-3脂肪酸的97%，人体维持各种组织的正常功能必须保证有充足的各种脂肪酸，在各种脂肪酸中，亚油酸ω6、亚麻酸ω3是人体不能自身合成而必需由食物中摄取的，称为必需的脂肪酸，DHA作为一种脂肪酸，其增强记忆与思维能力、提高智力等作用更为显著，DHA占视网膜中总脂肪酸的60%，使视网膜色素分子提高视觉敏锐性，有助于大脑中神经传递；
磷脂酰丝氨酸：磷脂酰丝氨酸是存在于细菌、酵母、植物、哺乳动物细胞中的一种重要的膜磷脂，又称复合神经酸，是细胞膜的活性物质，尤其存在于大脑细胞中，其功能主要是改善神经细胞功能，调节神经脉冲的传导，增进大脑记忆功能，由于其具有很强的亲脂性，吸收后能够迅速通过血脑屏障进入大脑，起到舒缓血管平滑肌细胞，增加脑部供血的作用，磷脂酰丝氨酸能够帮助细胞壁保持柔韧性，并且能够增强传送大脑信号的神经递质的效率，帮助大脑高效运转，激发大脑的活化状态，补充磷脂酰丝氨酸能增加脑突刺数目、脑细胞膜的流动性及促进脑细胞中葡萄糖代谢，从而使脑细胞更活跃，促进注意力集中，提高警觉性和记忆力，磷脂酰丝氨酸能显著降低工作紧张者体内过多的应激激素的水平，减轻压力，缓解脑部疲劳，磷脂酰丝氨酸还可作用于大脑内影响心情的神经递质水平，帮助缓解不良情绪，磷脂酰丝氨酸是脑部神经的主要成分之一，可营养和活化脑中各种酶的活性，能延缓神经递质的减少进程，有助于修复、更新大脑受损细胞和清除有害物质，磷脂酰丝氨酸和DHA可以相互促进吸收，对神经2A细胞起到保护作用，丰富的磷脂酰丝氨酸可以增加细胞膜的流动性，促进智力的发育，磷脂酰丝氨酸和DHA一起可以保护中枢神经系统，促进胎儿智力发育；
茶叶茶氨酸：茶氨酸在化学构造上与人脑内活性物质谷酰胺、谷氨酸相似，是茶叶中生津润甜的主要成份，茶氨酸可以明显促进脑中枢多巴胺释放，提高脑内多巴胺生理活性，多巴胺是一种活化脑神经细胞的中枢神经递质，其生理活性与人的感情状态密切相关，有助于减轻工作压力，缓和疲劳的症状，茶氨酸具有镇静作用，抗焦虑，消除疲劳，起到舒心、放松，能让人更好的进入睡眠状态，茶氨酸能抑制短暂脑缺血引起的神经细胞死亡，对神经细胞有保护作用；
葡萄紫：葡萄紫是合成色素，是由苋菜红、亮蓝与食盐合成的；
亮蓝：属水溶性非偶氮类着色剂，亮蓝为食用蓝色色素，属于人工合成色素，可在食品行业中作着色剂用，食品行业中适用于糕点、糖果、饮料等的着色；
本发明采用上述各原料制得了复合果汁功能因子饮料，上述各原料在组合后能使各原料的功效产生协同作用，进而所制得的复合果汁功能因子饮料既保留了果汁原有香味，还能调节人体既能，提高脑活力，改善神经细胞，调节神经脉冲的传导，增进大脑记忆功能并抗焦虑，且该复合果汁功能因子饮料的口味丰富且功效众多，所制得的复合果汁功能因子饮料的pH值为3.45，酸度为0.302%，固形物为13.75BX；
本发明中，各种果汁加上聚葡萄糖，不仅补充人体所需的营养物质，而且补充人体所需的水溶性膳食纤维，产生特殊的生理代谢功能，防止脂肪沉积，DHA藻油粉和磷脂酰丝氨酸组合在一起，既能起到两者营养成分的保健作用，又能发挥两者在吸收上的相互促进作用，确保营养成分的充分吸收，并组合茶叶茶氨酸，更增强了提神醒脑的作用；
本发明中，浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝均是直接购买的现成原料，其中浓缩苹果汁的购买厂家为孟州市淼雨果蔬业有限公司，浓缩青梅汁的购买厂家为福建绿泉食品有限公司，浓缩柠檬汁的购买厂家为上海伊藤忠商事有限公司，浓缩柚子汁的购买厂家为福建绿泉食品有限公司，白砂糖的购买厂家为广西博庆食品有限公司，聚葡萄糖的购买厂家为河南泰利杰生物科技有限公司，柠檬酸钠的购买厂家为潍坊英轩实业有限公司，食盐的购买厂家为中盐河南盐业物流配送有限公司，山梨酸钾的购买厂家为南通奥凯生物技术开发有限公司，DHA藻油粉的购买厂家为嘉必优生物技术股份有限公司，磷脂酰丝氨酸的购买厂家为北京中柏创业化工产品有限公司，茶叶茶氨酸的购买厂家为江苏德和生物科技有限公司，葡萄紫的购买厂家为浙江吉高德色素科技有限公司，亮蓝的购买厂家为浙江吉高德色素科技有限公司。
具体实施方式
实施例1
一种复合果汁功能因子饮料，它是由下列原料配制而成：浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝与纯净水；
所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁70克、浓缩青梅汁1克、浓缩柠檬汁3克、浓缩柚子汁8克、白砂糖30克、聚葡萄糖20克、柠檬酸钠0.1克、食盐0.5克、山梨酸钾0.3克、DHA藻油粉0.01克、磷脂酰丝氨酸0.002克、茶叶茶氨酸0.002克、葡萄紫0.009克、亮蓝0.0024克。
上述复合果汁功能因子饮料的制备方法，包括以下步骤：
（1）按所述配比量称取白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸，然后将所称得的白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸加入到400毫升纯净水中并煮沸，并搅拌保温溶解10分钟，进而制得糖分混合液，再将糖分混合液用120目滤布过滤以提取糖分滤液；
（2）按所述配比量称取葡萄紫与亮蓝，然后将称得的葡萄紫与亮蓝加入到80毫升纯净水中并加热到80℃，以使葡萄紫与亮蓝溶解于纯净水中，进而制得色素混合液，再将色素混合液加入到步骤（1）的糖分滤液中并补充纯净水至800毫升，进而制得配料混合液；
（3）按所述配比量称取浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁，并将称得的浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁加入到步骤（2）的配料混合液中并用纯净水定容至1升，并搅拌5分钟，再采用高温瞬时杀菌机杀菌，杀菌温度为105℃，时间为6秒，杀菌后待样品降温至65℃时灌装，即制得复合果汁功能因子饮料。
实施例2
一种复合果汁功能因子饮料，它是由下列原料配制而成：浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝与纯净水；
所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁80克、浓缩青梅汁2克、浓缩柠檬汁5克、浓缩柚子汁9克、白砂糖45克、聚葡萄糖35克、柠檬酸钠0.5克、食盐0.8克、山梨酸钾0.35克、DHA藻油粉0.015克、磷脂酰丝氨酸0.004克、茶叶茶氨酸0.003克、葡萄紫0.01克、亮蓝0.0025克。
上述复合果汁功能因子饮料的制备方法，包括以下步骤：
（1）按所述配比量称取白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸，然后将所称得的白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸加入到450毫升纯净水中并煮沸，并搅拌保温溶解12分钟，进而制得糖分混合液，再将糖分混合液用140目滤布过滤以提取糖分滤液；
（2）按所述配比量称取葡萄紫与亮蓝，然后将称得的葡萄紫与亮蓝加入到90毫升纯净水中并加热到82℃，以使葡萄紫与亮蓝溶解于纯净水中，进而制得色素混合液，再将色素混合液加入到步骤（1）的糖分滤液中并补充纯净水至800毫升，进而制得配料混合液；
（3）按所述配比量称取浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁，并将称得的浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁加入到步骤（2）的配料混合液中并用纯净水定容至1升，并搅拌5分钟，再采用高温瞬时杀菌机杀菌，杀菌温度为107℃，时间为8秒，杀菌后待样品降温至67℃时灌装，即制得复合果汁功能因子饮料。
实施例3
一种复合果汁功能因子饮料，它是由下列原料配制而成：浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝与纯净水；
所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁90克、浓缩青梅汁3克、浓缩柠檬汁6克、浓缩柚子汁10克、白砂糖60克、聚葡萄糖50克、柠檬酸钠1克、食盐1克、山梨酸钾0.4克、DHA藻油粉0.02克、磷脂酰丝氨酸0.005克、茶叶茶氨酸0.005克、葡萄紫0.011克、亮蓝0.0026克。
上述复合果汁功能因子饮料的制备方法，包括以下步骤：
（1）按所述配比量称取白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸，然后将所称得的白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸加入到500毫升纯净水中并煮沸，并搅拌保温溶解15分钟，进而制得糖分混合液，再将糖分混合液用160目滤布过滤以提取糖分滤液；
（2）按所述配比量称取葡萄紫与亮蓝，然后将称得的葡萄紫与亮蓝加入到100毫升纯净水中并加热到85℃，以使葡萄紫与亮蓝溶解于纯净水中，进而制得色素混合液，再将色素混合液加入到步骤（1）的糖分滤液中并补充纯净水至800毫升，进而制得配料混合液；
（3）按所述配比量称取浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁，并将称得的浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁加入到步骤（2）的配料混合液中并用纯净水定容至1升，并搅拌5分钟，再采用高温瞬时杀菌机杀菌，杀菌温度为110℃，时间为10秒，杀菌后待样品降温至70℃时灌装，即制得复合果汁功能因子饮料。
本发明中，浓缩苹果汁的浓缩倍数为6倍，浓缩青梅汁的浓缩倍数为4倍，
浓缩柠檬汁的浓缩倍数为3倍，浓缩柚子汁的浓缩倍数为6倍。
Claims (6)
1.一种复合果汁功能因子饮料，其特征在于，它是由下列原料配制而成：浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁、浓缩柚子汁、白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸、茶叶茶氨酸、葡萄紫、亮蓝与纯净水；所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁70-90克、浓缩青梅汁1-3克、浓缩柠檬汁3-6克、浓缩柚子汁8-10克、白砂糖30-60克、聚葡萄糖20-50克、柠檬酸钠0.1-1克、食盐0.5-1克、山梨酸钾0.3-0.4克、DHA藻油粉0.01-0.02克、磷脂酰丝氨酸0.002-0.005克、茶叶茶氨酸0.002-0.005克、葡萄紫0.009-0.011克、亮蓝0.0024-0.0026克。
2.根据权利要求1所述的一种复合果汁功能因子饮料，其特征在于，所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁70克、浓缩青梅汁1克、浓缩柠檬汁3克、浓缩柚子汁8克、白砂糖30克、聚葡萄糖20克、柠檬酸钠0.1克、食盐0.5克、山梨酸钾0.3克、DHA藻油粉0.01克、磷脂酰丝氨酸0.002克、茶叶茶氨酸0.002克、葡萄紫0.009克、亮蓝0.0024克。
3.根据权利要求1所述的一种复合果汁功能因子饮料，其特征在于，所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁80克、浓缩青梅汁2克、浓缩柠檬汁5克、浓缩柚子汁9克、白砂糖45克、聚葡萄糖35克、柠檬酸钠0.5克、食盐0.8克、山梨酸钾0.35克、DHA藻油粉0.015克、磷脂酰丝氨酸0.004克、茶叶茶氨酸0.003克、葡萄紫0.01克、亮蓝0.0025克。
4.根据权利要求1所述的一种复合果汁功能因子饮料，其特征在于，所配制的1升饮料中包含下列重量配比的原料：浓缩苹果汁90克、浓缩青梅汁3克、浓缩柠檬汁6克、浓缩柚子汁10克、白砂糖60克、聚葡萄糖50克、柠檬酸钠1克、食盐1克、山梨酸钾0.4克、DHA藻油粉0.02克、磷脂酰丝氨酸0.005克、茶叶茶氨酸0.005克、葡萄紫0.011克、亮蓝0.0026克。
5.上述复合果汁功能因子饮料的制备方法，其特征在于包括以下步骤：
（1）按所述配比量称取白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸，然后将所称得的白砂糖、聚葡萄糖、柠檬酸钠、食盐、山梨酸钾、DHA藻油粉、磷脂酰丝氨酸与茶叶茶氨酸加入到400-500毫升纯净水中并煮沸，并搅拌保温溶解10-15分钟，进而制得糖分混合液，再将糖分混合液用120-160目滤布过滤以提取糖分滤液；
（2）按所述配比量称取葡萄紫与亮蓝，然后将称得的葡萄紫与亮蓝加入到80-100毫升纯净水中并加热到80-85℃，以使葡萄紫与亮蓝溶解于纯净水中，进而制得色素混合液，再将色素混合液加入到步骤（1）的糖分滤液中并补充纯净水至800毫升，进而制得配料混合液；
（3）按所述配比量称取浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁，并将称得的浓缩苹果汁、浓缩青梅汁、浓缩柠檬汁与浓缩柚子汁加入到步骤（2）的配料混合液中并用纯净水定容至1升，并搅拌5分钟，再采用高温瞬时杀菌机杀菌，杀菌后待样品降温至65-70℃时灌装，即制得复合果汁功能因子饮料。
6.根据权利要求5所述的复合果汁功能因子饮料的制备方法，其特征在于：步骤（3）中，采用高温瞬时杀菌机杀菌时的杀菌温度为105-110℃，时间为6-10秒。
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