CN110477238A - 一种长寿菜青汁饮品的制作工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L2/38—Other non-alcoholic beverages
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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
- 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
Abstract
本发明属于保健饮品技术领域,涉及一种长寿菜青汁饮品的制作工艺,包括以下步骤:选取长寿菜,用清水洗净之后沥干水分,并切成小段;将长寿菜放入热水中进行漂烫,沥干水分后晾至室温;将长寿菜进行冷冻干燥,之后置于超微粉碎机中进行粉碎,过筛后得到长寿菜粉;将长寿菜粉、大豆粉、麦芽糖和水混合,搅拌均匀,然后置于均质机中进行均质处理;脱气后高温灭菌;包装后即得到长寿菜青汁饮品成品。本发明提供一种制作过程简单、适用于工业化生产的长寿菜青汁饮品的制作工艺,所制得的长寿菜青汁饮品口感独特,绿色纯天然,具有较高的营养价值,且易于人体吸收。
Description
技术领域
本发明属于保健饮品技术领域,涉及一种长寿菜青汁饮品的制作工艺。
背景技术
现代人们生活节奏快,工作压力大,且经常坐在办公室不运动,不免会影响身体健康,且随着人们对健康的注重和口感的多元化,碳酸饮料的发展空间逐渐缩小,取而代之的便是以果蔬为原料的多功能饮料;然而目前市面上常见的青汁饮品均是以大麦的嫩芽嫩茎为主要原料制作而成的,其口感一般,营养价值不高;
中国营养酸模·长寿菜,俗称长寿菜,是一种多年生宿根草本植物,1995年前后从乌克兰引进,并经过中国科学家的不懈研究,育成了高产、高营养及高经济价值的蔬菜,富含有维生素B族元素、微量元素、18中氨基酸、叶酸、绿原酸、β-胡萝卜素、K元素之外,植物单一蛋白高达35%以上,比大豆还要高,还含有大黄素、蒽醌类的物质,不仅可为人体提供给充足的营养,还具有稳定血糖、平稳血脂、解酒、除异味、促进代谢及抗炎、防癌的功效,具有非常高的食疗效果。
发明内容
为解决上述背景技术中提出的问题,本发明提供一种制作过程简单、适用于工业化生产的长寿菜青汁饮品的制作工艺,所制得的长寿菜青汁饮品口感独特,绿色纯天然,具有较高的营养价值,且易于人体吸收。
本发明所解决的技术问题采用以下技术方案来实现:
一种长寿菜青汁饮品的制作工艺,包括以下步骤:
1)选取长寿菜,用清水洗净之后沥干水分,并切成小段;
2)将步骤1)中得到的长寿菜放入热水中进行漂烫,沥干水分后晾至室温;
3)将步骤2)中得到的长寿菜进行冷冻干燥,之后置于超微粉碎机中进行粉碎,过筛后得到长寿菜粉;
4)将长寿菜粉、大豆粉、麦芽糖和水混合,搅拌均匀,然后置于均质机中进行均质处理;
5)脱气后高温灭菌;
6)包装,即得到长寿菜青汁饮品成品。
优选的,所述步骤1)中长寿菜选用长度为40-50公分的长寿菜苗。
优选的,所述步骤2)中漂烫过程中热水的温度为70-80摄氏度,时间为2-3min。
优选的,所述步骤3)中过筛时选用80-120的筛网。
优选的,所述步骤4)中长寿菜粉的重量份为50-60份,大豆粉的重量份为10-13份,麦芽糖的重量份为5-7份,水的重量份为155-165份。
优选的,所述步骤4)中搅拌的时间为35-45min,搅拌的速率为250-300rpm。
优选的,所述步骤4)中均质的时间为20-40min。
优选的,所述步骤5)中高温灭菌的温度为130-150摄氏度,时间为0.5-0.8s。
本发明的有益效果为:
1)本发明中的原料长寿菜,富含丰富的蛋白质,钾、锰、钙、镁、锌、硒等微量元素以及精氨酸、赖氨酸、亮氨酸、苯丙氨酸等氨基酸,可有效调节血糖指数,抑制糖尿病综合症,可预防高血压,能有效平衡血压,降低其胆固醇的含量,平稳降血脂;富含固酮、异黄酮、卵磷脂等,可有效改善心肌营养、促进血液流通,有效防止血管痉挛,可加强心肌血管活力,降低脑血脂,改善脑血流,有效降低脑细胞死亡,防止脑中风,预防脑出血和脑梗;含有的SOD、CA、β-胡萝卜素、叶绿素、大黄素、蒽醌类化合物等,可提高人体免疫力,改善肝脏功能,对抑制癌症、治疗癌症有独特的效果,特备对胃癌、肠癌、乳腺癌、食道癌及肺癌有明显的效果;
2)本发明中制备长寿菜青汁饮品的加工工艺简单,容易实施,适用于工业化批生产;所制备的长寿菜青汁饮品口感独特,具有较高的营养价值,以长寿菜粉为主要原料,并配合纯天然的大豆粉,真正实现了原料纯天然,无任何副作用,长期饮用可有效改善人们的亚健康状态。
具体实施方式
实施例1
一种长寿菜青汁饮品的制作工艺,包括以下步骤:
1)选取长度为40-50公分的长寿菜苗,用清水洗净之后沥干水分,并切成小段;
2)将步骤1)中得到的长寿菜放入温度为70摄氏度的热水中漂烫2min,沥干水分后晾至室温;
3)将步骤2)中得到的长寿菜进行冷冻干燥,之后置于超微粉碎机中进行粉碎,使用80目的筛网筛选后得到长寿菜粉;
4)将重量份为50份的长寿菜粉、12份大豆粉、5份麦芽糖和155份水混合,搅拌均匀,并控制速率为250rpm,搅拌时间为45min,然后置于均质机中均质处理20min;
5)脱气后,在130摄氏度下灭菌0.8s;
6)包装,即得到长寿菜青汁饮品成品。
实施例2
一种长寿菜青汁饮品的制作工艺,包括以下步骤:
1) 选取长度为40-50公分的长寿菜苗,用清水洗净之后沥干水分,并切成小段;
2) 将步骤1)中得到的长寿菜放入温度为75摄氏度的热水中漂烫2.5min,沥干水分后晾至室温;
3) 将步骤2)中得到的长寿菜进行冷冻干燥,之后置于超微粉碎机中进行粉碎,使用120目的筛网筛选后得到长寿菜粉;
4) 将重量份为60份的长寿菜粉、10份大豆粉、7份麦芽糖和160份水混合,搅拌均匀,并控制速率为270rpm,搅拌时间为40min,然后置于均质机中均质处理30min;
5) 脱气后,在140摄氏度下灭菌0.6s;
6) 包装,即得到长寿菜青汁饮品成品。
实施例3
一种长寿菜青汁饮品的制作工艺,包括以下步骤:
1) 选取长度为40-50公分的长寿菜苗,用清水洗净之后沥干水分,并切成小段;
2) 将步骤1)中得到的长寿菜放入温度为80摄氏度的热水中漂烫3min,沥干水分后晾至室温;
3) 将步骤2)中得到的长寿菜进行冷冻干燥,之后置于超微粉碎机中进行粉碎,使用100目的筛网筛选后得到长寿菜粉;
4) 将重量份为56份的长寿菜粉、13份大豆粉、6份麦芽糖和165份水混合,搅拌均匀,并控制速率为300rpm,搅拌时间为35min,然后置于均质机中均质处理40min;
5) 脱气后,在150摄氏度下灭菌0.5s;
6) 包装,即得到长寿菜青汁饮品成品。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围,凡依本发明申请范围所作的均等变化与改进等,均应仍归属于本发明的专利涵盖范围之内。
Claims (8)
1.一种长寿菜青汁饮品的制作工艺,其特征在于:包括以下步骤:
选取长寿菜,用清水洗净之后沥干水分,并切成小段;
将步骤1)中得到的长寿菜放入热水中进行漂烫,沥干水分后晾至室温;
将步骤2)中得到的长寿菜进行冷冻干燥,之后置于超微粉碎机中进行粉碎,过筛后得到长寿菜粉;
将长寿菜粉、大豆粉、麦芽糖和水混合,搅拌均匀,然后置于均质机中进行均质处理;
脱气后高温灭菌;
包装,即得到长寿菜青汁饮品成品。
2.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤1)中长寿菜选用长度为40-50公分的长寿菜苗。
3.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤2)中漂烫过程中热水的温度为70-80摄氏度,时间为2-3min。
4.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤3)中过筛时选用80-120的筛网。
5.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤4)中长寿菜粉的重量份为50-60份,大豆粉的重量份为10-13份,麦芽糖的重量份为5-7份,水的重量份为155-165份。
6.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤4)中搅拌的时间为35-45min,搅拌的速率为250-300rpm。
7.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤4)中均质的时间为20-40min。
8.根据权利要求1所述的一种长寿菜青汁饮品的制作工艺,其特征在于:所述步骤5)中高温灭菌的温度为130-150摄氏度,时间为0.5-0.8s。
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