CN110583916A - 一种酸木瓜饮品及其制备方法 - Google Patents
一种酸木瓜饮品及其制备方法 Download PDFInfo
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- CN110583916A CN110583916A CN201810604953.7A CN201810604953A CN110583916A CN 110583916 A CN110583916 A CN 110583916A CN 201810604953 A CN201810604953 A CN 201810604953A CN 110583916 A CN110583916 A CN 110583916A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
本发明属于食品领域,具体涉及一种酸木瓜饮品及其制备方法,其含有以下组分:经蒸煮后的木瓜汁的发酵液、蒸煮后的苹果汁的发酵液、柠檬汁、生姜提取液、小麦发酵提取液、高粱发酵提取液;其以木瓜为主要原料,不含任何添加剂,充分保留了木瓜本身特有的酸味和浓郁的果香,口感美味、营养丰富,同时具有舒经活络、健胃消食、美容养颜的功效。本发明工艺简单、设备投入较少,在其制备过程中都采用蒸煮措施,不仅保留了木瓜特有的果香和酸味,同时还起到高温消毒杀菌的作用;本发明制备的酸木瓜饮品可烹调菜肴,也可作为保健饮品经常服用,具有健身强体的作用。
Description
技术领域
本发明属于食品领域,涉及一种水果饮品及其生产方法,更具体地涉及一种酸木瓜饮品及其制备方法。
背景技术
果醋饮品能促进新陈代谢,调节酸碱平衡,消除疲劳,含有十种以上的有机酸和人体所需的多种氨基酸。经过长时间劳动和剧烈运动后,人体内会产生大量乳酸,使人感觉疲劳,如在此时补充果醋,能促进代谢功能恢复,从而消除疲劳。另外,果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质,能防止血液酸化,达到调节酸碱平衡的目的。
木瓜是我国特有的水果,长城以南皆有种植或野生。《本草纲目》称其具有平肝和胃、舒筋活骨、降血压的功效。现代研究发现,木瓜内富含17种以上氨基酸及多种营养元素。木瓜富含木瓜酵素,这些木瓜酵素不仅可分解蛋白质、糖类,更可分解脂肪,木瓜中含有丰富的木瓜酶,不仅对胸部发育有很大的帮助,而且能帮助润滑肌肤,木瓜中维生素C的含量之高竟是苹果的48倍!加上木瓜酶助消化能力,能够尽快排出体内毒素,对于由内到外清爽肌肤,很有一套。木瓜所含的木瓜酵素能促进肌肤代谢,帮助溶解毛孔中堆积的皮脂及老化角质,让肌肤显得更明亮、更清新!所以很多净化洁面凝胶都会含有木瓜酵素的成份,为的是让肌肤呈现纯净、细致、清新健康的外观。果实含有丰富木瓜酶,维生素C、B及钙、磷及矿物质,营养丰富,果实含大量丰富的胡萝卜素、蛋白质、钙盐、蛋白酶、柠檬酶等,具有防治高血压、肾炎消化、治胃病,对人体有促进新节代谢和抗衰老的作用,还有美容护肤养颜的功效。化验表明:每100克番木瓜鲜果中含赖氨酸34mg、缬氨酸28mg、异亮氨酸34mg、齐墩果酸70mg、蛋白质0。45mg、总糖16。8mg、果胶9。5mg、钙24。9mg、磷6。04mg、铁4。53mg、维生素C96。8mg,其维生素C的含量是苹果的48倍,常食具有平肝和胃,舒筋活洛,软化血管,抗菌消炎,抗衰养颜,抗癌防癌,增强体质之保健功效;苹果又名“智慧果”,脆嫩多汁,富含糖、蛋白质、钙、磷、铁、锌、钾、镁、硫、胡萝卜素、维生素B1、维生素B2、维生素C、烟酸、纤维素等营养成分。研究发现,多吃苹果有增进记忆、提高智能的效果。柠檬含有糖类、维生素c、维生素B1、B2,烟酸、钙、磷、铁等营养成分,柠檬果汁具有止咳、化痰、生津健脾等功效,能增强免疫力、延缓衰老。
发明内容
本发明的目的在于提供一种既可以充发挥木瓜食用价值和药用价值的酸木瓜饮品,同时提供一种能够制备出口感美味、营养丰富的酸木瓜饮品的制备方法,本发明的酸木瓜饮品具有舒经活络、健胃消食、美容养颜的功效。
本发明的技术方案如下:
首先,发明提供了一种酸木瓜饮品,其含有以下组分:经蒸煮后的木瓜汁的发酵液、蒸煮后的苹果汁的发酵液、柠檬汁、生姜提取液、小麦发酵提取液、高粱发酵提取液。
作为优选地一个技术方案,还含有糯米酒。
作为优选地一个技术方案,还含有红枣汁、枸杞汁中的一种或多种。
本发明以木瓜为主要原料,且不采用任何添加剂,充分保留了木瓜本身特有的酸味和浓郁的果香;此外由于木瓜本身味酸,并带有涩味,故本发明采用合理比例的苹果汁的发酵液和柠檬汁代替糖类物质进行校味,这样可以尽量多的保留木瓜中的有效物质及生物活性;不仅可以改善传统的木瓜饮品的口感,增加酸木瓜饮品的营养价值。
作为优选地一个技术方案,所述酸木瓜饮品含有以下重量份数的组分:
经蒸煮后的木瓜汁的发酵液:45-65份;
蒸煮后的苹果汁的发酵液:10-20份;
柠檬汁:1-3份;
生姜提取液:1-3份;
小麦发酵提取液:5-8份;
高粱发酵提取液:3-7份;
糯米酒5-10份。
作为优选地一个技术方案,所述酸木瓜饮品含有以下重量份数的组分:
经蒸煮后的木瓜汁的发酵液:45-65份;
蒸煮后的苹果汁的发酵液:10-20份;
柠檬汁:1-3份;
生姜提取液:1-3份;
小麦发酵提取液:5-8份;
高粱发酵提取液:3-7份;
糯米酒5-10份;
红枣汁3-8份。
作为优选地一个技术方案,所述酸木瓜饮品含有以下重量份数的组分:
经蒸煮后的木瓜汁的发酵液:45-65份;
蒸煮后的苹果汁的发酵液:10-20份;
柠檬汁:1-3份;
生姜提取液:1-3份;
小麦发酵提取液:5-8份;
高粱发酵提取液:3-7份;
糯米酒5-10份;
红枣汁2-5份;
枸杞汁1-4份。
本发明进一步提供一种酸木瓜饮品的制备方法:
将木瓜洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的木瓜汁放到密封桶内发酵得到木瓜汁发酵液;
将苹果洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的苹果汁放到密封桶内发酵得到苹果汁发酵液;
将小麦、高粱混合煮烂后发酵,得到醋酸发酵液;
将红枣、枸杞分别与纯净水混合煮熟后打成红枣汁、枸杞汁;
将木瓜汁发酵液、苹果汁发酵液、醋酸发酵液、柠檬汁、生姜提取液、糯米酒、红枣汁、枸杞汁混合密封发酵,得到酸木瓜饮品。
本发明在酸木瓜饮品的制备过程中都采用蒸煮措施,可充分保留了木瓜特有的果香和酸味,同时蒸煮时的高温还起到消毒杀菌的作用;本发明制备的木瓜饮品可烹调菜肴,也可作为保健饮品经常服用,具有健身强体的作用;同时,本发明工艺简单、设备投入较少、生产中不会产生有害物质。
与现有技术相比,本发明的突出的有益效果在于:
本发明所提供的酸木瓜饮品以木瓜为主要原料,不含任何添加剂,充分保留了木瓜本身特有的酸味和浓郁的果香,口感美味、营养丰富,同时具有舒经活络、健胃消食、美容养颜的功效。
本发明木瓜饮品制备方法工艺简单、设备投入较少,在其制备过程中都采用蒸煮措施,不仅保留了木瓜特有的果香和酸味,同时还起到高温消毒杀菌的作用;本发明制备的木瓜饮品可烹调菜肴,也可作为保健饮品经常服用,具有健身强体的作用。
具体实施方式
以下通过具体的实施例进一步说明本发明的技术方案,具体实施例不代表对本发明保护范围的限制。其他人根据本发明理念所做出的一些非本质的修改和调整仍属于本发明的保护范围。
实施例1
酸木瓜饮品由以下重量组分的原料制备而成:
序号 | 原料 | 重量组份 |
1 | 经蒸煮后的木瓜汁的发酵液 | 60份; |
2 | 蒸煮后的苹果汁的发酵液 | 15份 |
3 | 柠檬汁 | 1份; |
4 | 生姜提取液 | 1.5份; |
5 | 小麦发酵提取液 | 6份; |
6 | 高粱发酵提取液 | 4份 |
7 | 糯米酒 | 7份 |
上述酸木瓜饮品的制备方法包括以下步骤:
S11将木瓜洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的木瓜汁放到密封桶内在50℃的环境中发酵,其中每隔3天充分搅拌一次,发酵25天得到木瓜汁发酵液;
S12将苹果洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的苹果汁放到密封桶内在50℃的环境发酵,其中每隔3天充分搅拌一次,发酵25天得到苹果汁发酵液;
S13将小麦、高粱混合煮烂后在常温下发酵,每隔1天充分搅拌一次,发酵25天得到醋酸发酵液;
S14将木瓜汁发酵液、苹果汁发酵液、醋酸发酵液、柠檬汁、生姜提取液、糯米酒充分混合后密封在常温下发酵,每隔7天搅拌一次,发酵35天得到酸木瓜饮品。
实施例2
酸木瓜饮品含有以下重量份数的组分:
序号 | 原料 | 重量组份 |
1 | 经蒸煮后的木瓜汁的发酵液 | 50份; |
2 | 蒸煮后的苹果汁的发酵液 | 10份 |
3 | 柠檬汁 | 3份; |
4 | 生姜提取液 | 2份; |
5 | 小麦发酵提取液 | 5.5份; |
6 | 高粱发酵提取液 | 5.5份 |
7 | 糯米酒 | 8份 |
8 | 红枣汁 | 4份 |
上述酸木瓜饮品的制备方法包括以下步骤:
S21将木瓜洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的木瓜汁放到密封桶内在常温下发酵,其中每隔4天充分搅拌一次,发酵30天得到木瓜汁发酵液;
S22将苹果洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的苹果汁放到密封桶内在常温下发酵,其中每隔4天充分搅拌一次,发酵30天得到苹果汁发酵液;
S23将小麦、高粱混合煮烂后在常温下发酵,每隔1天充分搅拌一次,发酵25天得到醋酸发酵液;
S24将红枣与纯净水混合煮熟后打成红枣汁;
S25将木瓜汁发酵液、苹果汁发酵液、醋酸发酵液、柠檬汁、生姜提取液、糯米酒、红枣汁混合密封在常温下发酵,每隔5天搅拌一次,发酵35天得到酸木瓜饮品。
实施例三
酸木瓜饮品含有以下重量份数的组分:
序号 | 原料 | 重量组份 |
1 | 经蒸煮后的木瓜汁的发酵液 | 55份; |
2 | 蒸煮后的苹果汁的发酵液 | 20份 |
3 | 柠檬汁 | 3份; |
4 | 生姜提取液 | 2份; |
5 | 小麦发酵提取液 | 6.2份; |
6 | 高粱发酵提取液 | 5.5份 |
7 | 糯米酒 | 8份 |
8 | 红枣汁 | 5份 |
9 | 枸杞汁 | 1份 |
上述酸木瓜饮品的制备方法包括以下步骤:
S31将木瓜洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的木瓜汁放到密封桶内在常温下发酵,其中每隔3天充分搅拌一次,发酵30天得到木瓜汁发酵液;
S32将苹果洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的苹果汁放到密封桶内在常温下发酵,其中每隔3天充分搅拌一次,发酵30天得到苹果汁发酵液;
S33将小麦、高粱混合煮烂后在常温下发酵,每隔1天充分搅拌一次,发酵25天得到醋酸发酵液;
S34将红枣、枸杞分别与纯净水混合煮熟后打成红枣汁和枸杞汁;
S35将木瓜汁发酵液、苹果汁发酵液、醋酸发酵液、柠檬汁、生姜提取液、糯米酒、红枣汁、枸杞汁混合密封发酵,得到酸木瓜饮品。
本发明实施例提供酸木瓜饮品以木瓜为主要原料,不含任何添加剂,充分保留了木瓜本身特有的酸味和浓郁的果香,口感美味、营养丰富,同时具有舒经活络、健胃消食、美容养颜的功效;其制备方法工艺简单、设备投入较少,在其制备过程中都采用蒸煮措施,不仅保留了木瓜特有的果香和酸味,同时还起到高温消毒杀菌的作用。
上述实施例仅显示了本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均未脱离本发明的内容,都包含在本发明的保护范围内。
Claims (7)
1.一种酸木瓜饮品,其特征在于,其含有以下组分:经蒸煮后的木瓜汁的发酵液、蒸煮后的苹果汁的发酵液、柠檬汁、生姜提取液、小麦发酵提取液、高粱发酵提取液。
2.如权利要求1所述的酸木瓜饮品,其特征在于,还含有糯米酒。
3.如权利要求1或2所述的酸木瓜饮品,其特征在于,还含有红枣汁、枸杞汁中的一种或多种。
4.如权利要求3所述的酸木瓜饮品,其特征在于,所述酸木瓜饮品含有以下重量份数的组分:
经蒸煮后的木瓜汁的发酵液:45-65份;
蒸煮后的苹果汁的发酵液:10-20份;
柠檬汁:1-3份;
生姜提取液:1-3份;
小麦发酵提取液:5-8份;
高粱发酵提取液:3-7份;
糯米酒5-10份。
5.如权利要求3所述的酸木瓜饮品,其特征在于,所述酸木瓜饮品含有以下重量份数的组分:
经蒸煮后的木瓜汁的发酵液:45-65份;
蒸煮后的苹果汁的发酵液:10-20份;
柠檬汁:1-3份;
生姜提取液:1-3份;
小麦发酵提取液:5-8份;
高粱发酵提取液:3-7份;
糯米酒5-10份;
红枣汁3-8份。
6.如权利要求3所述的酸木瓜饮品,其特征在于,所述酸木瓜饮品含有以下重量份数的组分:
经蒸煮后的木瓜汁的发酵液:45-65份;
蒸煮后的苹果汁的发酵液:10-20份;
柠檬汁:1-3份;
生姜提取液:1-3份;
小麦发酵提取液:5-8份;
高粱发酵提取液:3-7份;
糯米酒5-10份;
红枣汁2-5份;
枸杞汁1-4份。
7.一种如权利要求1-6任一项所述的酸木瓜饮品的制备方法,其特征在于:
将木瓜洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的木瓜汁放到密封桶内发酵得到木瓜汁发酵液;
将苹果洗净打成汁后放到砂锅内蒸煮20min,然后将蒸煮后的苹果汁放到密封桶内发酵得到苹果汁发酵液;
将小麦、高粱混合煮烂后发酵,得到醋酸发酵液;
将红枣、枸杞分别与纯净水混合煮熟后打成红枣汁、枸杞汁;
将木瓜汁发酵液、苹果汁发酵液、醋酸发酵液、柠檬汁、生姜提取液、糯米酒、红枣汁、枸杞汁混合密封发酵,得到酸木瓜饮品。
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Application publication date: 20191220 |