CN110447795A - 一种葛根山楂复合功能饮料及其制作方法 - Google Patents
一种葛根山楂复合功能饮料及其制作方法 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
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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
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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
- A23L2/60—Sweeteners
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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
- A23L2/68—Acidifying substances
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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
本发明涉及了一种葛根山楂复合功能饮料及其制作方法。干葛根和山楂经分别浸煮获得的汁液按1∶1混合,添加0.2%柠檬酸量为,25%白砂糖,制作葛根山楂复合饮料。按照本发明的工艺制得的复合饮料口感细腻,酸甜适口,感官品质较理想,各项指标符合功能饮料的相关规定。
Description
技术领域
本发明涉及一种葛根山楂复合功能饮料及其制作方法。
背景技术
近年来,随着生活压力的增加和环境质量的恶化,患慢性疾病的人群数量日益上升。而同时因生活水平的提高及保健意识的觉醒,消费者逐渐倾向于选择更加绿色环保以及健康的饮食方式,使得功能饮料受到广泛关注。
葛根,其富含淀粉、蛋白质、氨基酸 、多种维生素、矿物质及微量元素,所含的黄酮类物质高达12%。在临床上常作为中药使用,也经常被烹饪食用,是我国传统的药食同源物质。《本草纲目》载其性凉、气平、味甘,具备清热、降火、排毒的疗效。山楂中含有多种有机酸,(如绿原酸、鞣酸等)、多种维生素,(如维生素C、维生素B及维生素E等)。此外,含有黄酮类、山萜类等成分。具有增强食欲,促进消化,止泻痢:强心、降血脂、降血压、活血化瘀,治疗恶露不尽、痛经;抗衰老、防癌抗癌。尤其是葛根中所含葛根素、山楂中所含的花青素均具有抗氧化作用,能够美容养颜以及养护心脑血管,有滋补、强身的效果,适宜于成年人及中老年人食用。葛根、山楂复合功能饮料的研发不仅可以大大提高葛根及山楂的利用价值,还能丰富市场上功能饮料的种类,促进了饮料品种的多样化。
发明内容
本发明的目的是克服现有市场上功能类饮料的品种单一,提供一种葛根山楂复合功能饮料及其制作方法。
本发明的目的是以下方式实现:一种葛根山楂复合功能饮料及其制作方法,将干葛根洗净,按葛根与水的质量比加水1∶20,加热至沸腾,并浸煮3 min,待冷却至室温后捞出葛根块,纱布过滤葛根浸液,即为葛根汁;
选用山楂,清水冲洗干净后去除果核,按照山楂与水的质量比加水1∶7,加热至沸腾,然后在不停止加热的条件下,按照山楂和水总质量的0.1%添加维生素C护色,从沸腾后计时继续加热45min,冷却至室温后将其置于打浆机中搅打,在所得山楂浆中按照山楂、水、维生素C的质量添加0.5%的果胶酶,静置2 h使其酶解,之后用纱布过滤,即得山楂汁;
将葛根汁与山楂汁进行质量比1∶1混合调配,同时添加柠檬酸、白砂糖辅料,搅匀;
将配制好的料液在25 MPa、60 ℃条件下均质,使体系中的颗粒细化,提高产品的稳定性,将上述料液过滤后灌装于玻璃瓶内密封,在90 ℃、30 min恒温水浴,冷却至室温后即得葛根山楂复合功能饮料。
干葛根为片状,厚4mm,含水率不超过10%。
按照质量比,柠檬酸添加量为葛根汁与山楂汁总质量的0.2%,白砂糖的添加量为葛根汁与山楂汁总质量25%。
本发明与现有技术相比具有的有益效果:
1)本发明采用的原料葛根和山楂,为药食同源食材,可以赋予复合饮料特定功效;
2)本发明与现有技术相比,不使用人工合成添加剂来生产葛根山楂复合面饮料,可以更好地保证食用安全,避免对人体健康带来危害;
3)本发明与现有技术相比原料葛根和山楂种植广泛、总产多,生产成本低,同时可以提高原料的经济价值。
附图说明
图1是不同原料比下复合饮料的感官品品质。
图2是不同柠檬酸添加量下复合饮料的感官品质。
图3是不同白砂糖添加量下复合饮料的感官品质。
具体实施方式
(1)葛根汁的制备:干野葛根块用温水清洗干净后,与水按照1∶20的质量比例置于电磁炉上加热煮至沸腾,在此条件下继续浸煮3 min。将其放置冷却至室温后捞出葛根块,并将葛根液用纱布过滤,即得葛根汁,备用。
(2)山楂汁的制备:选用颗粒完整及成熟度高的山楂,剔除病虫果及杂质,用清水冲洗干净后去除果核。按果水质量比1∶7置于电磁炉上加热,添加0.1%的维生素C护色,继续加热45min,冷却至室温后将其置于打浆机中搅打。在所得山楂浆中添加0.5%的果胶酶,静置2 h使其酶解,之后用纱布过滤,即得山楂汁,备用。
(3)混合调配:将葛根汁与山楂汁进行混合调配,同时添加柠檬酸、白砂糖辅料,总体积为100 mL,搅拌均匀。
(4)均质:将配制好的饮料在25 MPa、60 ℃条件下均质,使体系中的颗粒细化,确保最终产品的稳定性。
(5)灌装杀菌:将上述料液过滤后灌装于密封玻璃瓶内,将灌装的料液在恒温水浴锅中巴氏杀菌(90 ℃、30 min),冷却至室温后即得葛根山楂复合饮料成品。
实施例1
原料比 分别将葛根汁与山楂汁按1∶3、1∶2、1∶1、2∶1、3∶1的比例混合,选定柠檬酸添加量为0.2%,白砂糖添加量为15%。
柠檬酸添加量 选定原料比为1∶1,白砂糖添加量为15%,将柠檬酸添加量设为0.1%、0.15%、0.2%、0.25%、0.3%。
白砂糖添加量 选定原料比为1∶1,柠檬酸添加量为0.2%,将白砂糖添加量分别设为10%、15%、20%、25%、30%。
本申请文件中所述的原料比为:葛根汁与山楂汁的比例。
从图1可看出,当柠檬酸添加量为0.2%,白砂糖添加量为15%时,山楂汁所占比例较大时,饮料的感官评分较低;当葛根汁和山楂汁的比例为1∶1时,饮料的感官评分达到最大,进一步增加葛根汁所占比例增加时,感官分数下降。山楂含有丰富的有机酸,过多的山楂汁会使饮料的糖酸比失调,影响其口感和风味;而合适的添加可以使饮料酸甜适口,还含有淡淡的葛根香味以及山楂的天然果香味,同时山楂中的花青素使饮料的色泽呈诱人的亮红色。而葛根存在一定中药味,过多添加使饮料的风味及口感都变差。综合来看,为得到理想饮料葛根汁与山楂汁比例应控制1∶1左右。
当原料比为1∶1,白砂糖添加量为15%时,柠檬酸的添加量较少,感官评分较低(见图2),这是因为混合汁发生氧化使饮料的色泽变差,且口感较涩;当柠檬酸的添加量为0.2%时,感官评分有最大值,此时饮料的口感酸甜,色泽亮丽,风味上佳;但当柠檬酸量多于0.2%时,饮料的酸味过重,颜色呈深暗红色,这是因为酸度过大导致山楂中的花青素变色,从而影响饮料的口感和色泽。综合得出当原料比为1∶1,柠檬酸量为0.2%时,配制的复合功能饮料口味较佳,葛根及山楂味较均和,酸甜度适中,饮用起来风味及口感都较好。
从图3可知,当原料比为1∶1,柠檬酸添加量为0.2%,白砂糖的添加量较少时,饮料的感官评分较低,这是因为饮料的甜度不够,味道较差;随着白砂糖添加量的增加,感官分数也逐渐上升,这是因为饮料的甜度逐渐增强越来越接近最佳糖酸比,饮料的口感较好;当白砂糖的添加量为20%时,感官分数达到最大值91,此时的饮料糖酸比适中,饮用起来酸甜适口;当白砂糖的添加量多于20%时,感官分数随之下降,这是因为饮料过甜使饮料的糖酸比失调,固形物含量的增加也导致饮料过于粘稠而影响其滋味。
实施例2
在实施例1基础上,采用L9(34)正交试验探索复合功能饮料生产的最佳工艺参数。试验因素水平表如表1所示。
表 1 试验因素水平表
由表2可知,影响葛根山楂复合饮料感官品质的主次因素依次为原料比、白砂糖添加量、柠檬酸添加量。极差分析知,配制葛根山楂复合功能饮料的最优组合为A2B2C3,即原料比为1∶1,柠檬酸含量为0.2%,白砂糖含量为25%,即确定最优水平组合为A2B2C3。
表2功能饮料正交试验试验结果
Claims (3)
1.一种葛根山楂复合功能饮料及其制作方法,其特征在于:将干葛根洗净,按葛根与水的质量比加水1∶20,加热至沸腾,并浸煮3 min,待冷却至室温后捞出葛根块,纱布过滤葛根浸液,即为葛根汁;
选用山楂,清水冲洗干净后去除果核,按照山楂与水的质量比加水1∶7,加热至沸腾,然后在不停止加热的条件下,按照山楂和水总质量的0.1%添加维生素C护色,从沸腾后计时继续加热45min,冷却至室温后将其置于打浆机中搅打,在所得山楂浆中按照山楂、水、维生素C的质量添加0.5%的果胶酶,静置2 h使其酶解,之后用纱布过滤,即得山楂汁;
将葛根汁与山楂汁进行质量比1∶1混合调配,同时添加柠檬酸、白砂糖辅料,搅匀;
将配制好的料液在25 MPa、60 ℃条件下均质,使体系中的颗粒细化,提高产品的稳定性,将上述料液过滤后灌装于玻璃瓶内密封,在90 ℃、30 min恒温水浴,冷却至室温后即得葛根山楂复合功能饮料。
2.根据权利葛根山楂复合功能饮料及其制作方法,其特征在于:干葛根为片状,厚4mm,含水率不超过10%。
3.根据权利要求2所述的一种葛根山楂复合功能饮料及其制作方法,其特征在于:按照质量比,柠檬酸添加量为葛根汁与山楂汁总质量的0.2%,白砂糖的添加量为葛根汁与山楂汁总质量25%。
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