CN110663852A - 一种复合果汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种复合果汁,包括桑葚30‑40%和海葚子60‑70%,其制备方法为1)将桑葚和海葚子分别打成汁,过滤后按重量比例将二者混合均匀;2)将步骤1)所得混合液过滤后澄清,取上清液;3)将步骤2)所得上清液100℃加热20‑30分钟,灌装即得。本发明将桑葚和海葚子复配后采用新的工艺制备,达到了提高口味及营养叠加的目的,该复合果汁具有降尿酸、降血糖、抗动脉粥样硬化、抗病毒、抗肿瘤、抗衰老、抗疲劳、激活修复细胞、强肾护肝、滋阴壮阳等多种功效,不含酒精,适宜高嘌呤高尿酸疼风患者、高血糖及肾功能弱者饮用。
Description
技术领域
本发明涉及保健饮品,尤其涉及一种复合果汁及其制备方法。
背景技术
现代研究证实,桑葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质等成分,营养是苹果的5-6倍,是葡萄的4倍,具有多种功效,被医学界誉为“二十一世纪的最佳保健果品”。常吃桑桑葚能显著提高人体免疫力,具有软化血管、延缓衰老,美容养颜的功效。
桑葚个大、香甜、口感好。活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份含量高,营养丰富,食用和药用价值极高。高青桑葚品种主要有红果桑、紫果桑、白果桑等。
海葚子是一种罕见神奇的耐盐碱灌木,其果为浆果,成熟后为紫黑色,口感较咸,强碱性,有滋补健身的作用。现代医学表明,富含维生素A、BI、C,还含有果胶、游离氨基酸、蛋白质、铁、磷钙等多种元素。更重要是白刺果是高碱性浆果,富含原花青素、欧米噶3和6以及多种类黄酮,具有纠酸排毒,激活修复细胞抗氧化、抗衰老、抗细胞突变,激活修复细胞、补脾益肝,强身壮肾,滋阴壮阳、生津止渴,排毒养颜等功效。
现有桑葚类保健品一般是以药酒的形式存在,用乙醇的萃取性能将有效组分溶解。但含有乙醇的饮品存在诸多害处。
发明内容
本发明针对现有桑葚类饮品中存在乙醇的问题和海葚口感较咸的问题,提供一种复合果汁及其制备方法。达到了提高口味及营养叠加、优势互补的目的。
本发明解决上述技术问题的技术方案如下:一种复合果汁,其特征在于,包括如下重量比例的组分:桑葚30-40%和海葚子60-70%。
上述复合果汁的制备方法为:
1)将桑葚和海葚子分别打成汁,过滤后按重量比例将二者混合均匀;
2)将步骤1)所得混合液过滤后澄清,取上清液;
3)将步骤2)所得上清液100℃加热20-30分钟,灌装即得。
其中,步骤1)中过滤粒度为600-800目;步骤2)中过滤粒度为800-1000目。
本发明的有益效果是:桑葚口感香甜,海葚口感较咸,强碱性。两者营养价值较高。本发明将桑葚和海葚子复配后采用新的工艺制备,达到了提高口味及营养叠加、优势互补的目的,该复合果汁具有降尿酸、降血糖、抗血栓形成、抗动脉粥样硬化、抗病毒、抗肿瘤、抗衰老、抗疲劳、激活修复细胞、强肾护肝、滋阴壮阳等多种功效,不含酒精,适宜高嘌呤高尿酸疼风患者,高血糖及肾功能弱者饮用。
具体实施方式
以下结合实例对本发明进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种复合果汁,包括30wt%的桑葚和70wt%的海葚子。其制备方法为:1)将桑葚和海葚子分别打成汁,800目过滤后,按重量分数将二者混合均匀;2)将步骤1)所得混合液1000目过滤后澄清,去上清液;3)将步骤2)所得上清液100℃加热20分钟,灌装即得。
实施例2
一种复合果汁,包括40wt%的桑葚和60wt%的海葚子。其制备方法为:1)将桑葚和海葚子分别打成汁,600目过滤后,按重量分数将二者混合均匀;2)将步骤1)所得混合液800目过滤后澄清,去上清液;3)将步骤2)所得上清液100℃加热25分钟,灌装即得。
实施例3
一种复合果汁,包括35wt%的桑葚和65wt%的海葚子。其制备方法为:1)将桑葚和海葚子分别打成汁,650目过滤后,按重量分数将二者混合均匀;2)将步骤1)所得混合液900目过滤后澄清,去上清液;3)将步骤2)所得上清液100℃加热30分钟,灌装即得。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种复合果汁,其特征在于,包括如下重量比例的组分:桑葚30-40%和海葚子60-70%。
2.一种如权利要求1所述的复合果汁的制备方法,其特征在于,包括以下步骤:
1)将桑葚和海葚子分别打成汁,过滤后按重量比例将二者混合均匀;
2)将步骤1)所得混合液过滤后澄清,去上清液;
3)将步骤2)所得上清液100℃加热20-30分钟,灌装即得。
3.根据权利要求2所述的复合果汁的制备方法,其特征在于,步骤1)中过滤粒度为600-800目。
4.根据权利要求2所述的复合果汁的制备方法,其特征在于,步骤2)中过滤粒度为800-1000目。
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Citations (4)
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CN102188027A (zh) * | 2011-04-02 | 2011-09-21 | 四川省蚕业科技开发总公司 | 一种桑椹果汁的制取方法 |
CN107125501A (zh) * | 2017-04-30 | 2017-09-05 | 陈�峰 | 一种桑葚果汁饮料及其制备方法 |
CN109258992A (zh) * | 2017-07-17 | 2019-01-25 | 徐州达乐饮品有限公司 | 桑葚果汁加工工艺 |
CN110037206A (zh) * | 2019-05-09 | 2019-07-23 | 徐州工程学院 | 一种复合桑葚汁的制备方法 |
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Patent Citations (4)
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CN102188027A (zh) * | 2011-04-02 | 2011-09-21 | 四川省蚕业科技开发总公司 | 一种桑椹果汁的制取方法 |
CN107125501A (zh) * | 2017-04-30 | 2017-09-05 | 陈�峰 | 一种桑葚果汁饮料及其制备方法 |
CN109258992A (zh) * | 2017-07-17 | 2019-01-25 | 徐州达乐饮品有限公司 | 桑葚果汁加工工艺 |
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