CN110916027A - 一种食叶草饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
本发明涉及一种食叶草饮料及其制备方法,食叶草汁30‑60%、琼脂0.05‑0.55%、糖液1‑5%、其他配料2%,余量为水,制作方法包括S1:将食叶草分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;S2:将琼脂放进90℃以上的水中溶解,经过180目筛过滤后备用;S3:将糖液经过180目筛过滤后备用;S4:将其它配料经过120目筛过滤后备用;S5:将橙子、苹果、草莓、桃的一种或几种分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;S6:将步骤S1、S2、S3、S4、S5中备用的材料混合搅拌均匀,依次经过180目过滤、杀菌、灌装、杀菌、检验、成品,本发明用食叶草代替动物奶及其他植物做成饮料,能为人类和动物提供全营养物质和丰富的生命能量。
Description
技术领域
本发明涉及植物饮料技术领域,具体涉及一种食叶草饮料及其制备方法。
背景技术
目前,奶已变成人类营养中的重要食品。如今,全世界的奶产量接近6500亿吨。牛奶占该产量的85%。该全世界产量正逐年稳定地增长,在十年中已增加超过20%。奶是含有绝非无关紧要的高生物质量蛋白质来源的食物。蛋白质是我们的饮食中位于碳水化合物和脂类之后的第三类主要能源。它们对于我们的生存来说是必需的,并通过动物来源的产品(肉、鱼、蛋、乳制品)和植物食品(谷物、豆类等)两者提供。长期以来,动物蛋白在其出色的营养品质方面已被证明是极为成功的,因为它们含有足够比例的所有必需氨基酸。
但是,某些动物蛋白可能引起过敏症,导致在日常生活中非常讨厌或甚至危险的反应。食物过敏症正稳定地增加。它们已经从二十世纪七十年代的1%的人口增加到现在的6至8%的人口。这种类型的过敏症更容易牵连到年幼儿童,因此涉及的儿童为7至8%,而成年人的百分率为3至4%。此外,严重过敏症的病例数也趋于增加。因此,与消费致敏性食品直接相关的过敏性休克的不断增加的病例数。
此外,花生蛋白饮料、向日葵蛋白饮料、芝麻蛋白饮料、椰子蛋白饮料,虽然其技术都很成熟,就是因为它们也备有大豆蛋白饮料特殊性,产品达不到适口性、原材料得不到保障等原因,阻碍推广。
这些制作蛋白饮料的植物,大部分只具有单一功能,第一、营养不全面;第二、功能不全面;第三、原材料来源不充分;第四、采集果实和果实仁的成本高;第五、有些原材料在生产过程中会产生毒素和有害物质,例如:大豆中的脂肪氧化酶,在制备中与亚油酸、亚麻酸等物质反应,生成醛、酮等,产生豆腥味儿和毒素。因此,它们虽然含有制作植物蛋白饮料的基本要素,但由于存在的问题和缺点,使得蛋白饮料的制作开发受到限制。
发明内容
本发明的目的是提供一种食叶草饮料及其制备方法。
本发明的目的是通过以下技术方案来实现:
一种食叶草饮料,其特征在于:按重量百分比包括:食叶草汁30-60%、琼脂0.05-0.55%、糖液1-5%、其他配料2%,余量为水。
在优选的实施方案中,所述糖液为蔗糖、木糖醇、蜂蜜的其中一种,其浓度为1-2%。
在优选的实施方案中,所述其他配料包括增香剂和保鲜剂,所述增香剂和保鲜剂的质量相等。
在优选的实施方案中,还包括果汁,所述果汁按重量百分比为5-10%,所述果汁为橙汁、苹果汁、草莓汁、桃汁的一种或多种。
一种食叶草饮料的制备方法,其特征在于:包括以下步骤:
S1:将食叶草分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S2:将琼脂放进90℃以上的100倍的水中溶解,经过180目筛过滤后备用;
S3:将糖液经过180目筛过滤后备用;
S4:将其它配料经过120目筛过滤后备用;
S5:将橙子、苹果、草莓、桃的一种或几种分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S6:将步骤S1、S2、S3、S4、S5中备用的材料混合搅拌均匀,依次经过180目过滤、杀菌、灌装、杀菌、检验、成品。
本发明的有益效果为:
(1)食叶草是鲁梅克斯植物和羊蹄叶植物杂交而成的一种新型天然草本植物。食叶草适用于各种土壤种植如:黄土地、黑土地、红土地、沙土地、盐碱地、沙荒地等;食叶草为多年生植物,种一次20~30年不用再种植物,产量极高,原材料有保障,北京地区鲜草年亩产量40吨左右,20~25天收割一次,南方一年四季收获,产量更高;食叶草营养价值高且丰富,蛋白含量大于32%,氨基酸含量、维生素含量、有益矿物质含量、硒含量、SOD含量、叶绿素含量、黄铜含量、β胡萝卜素含量均为植物当中最高的。特别是钾含量和维生素C含量高的惊奇。糖含量大于13%、脂肪含量大于14%。因此,食叶草营养全面,功能性价值高,能为人类和动物提供全营养物质和丰富的生命能量。
(2)此外,食叶草植物奶不含动物奶中所含有的胆固醇、脂肪、亚油酸等,食叶草植物奶富含蛋白质、不饱和脂肪酸、氨基酸、维生素、β胡萝卜素、钾、硒、SOD、维生素C、黄酮等,特别是含有苦丁、单宁等有药物价值的成份,具备了动物奶所不具有的全营养奶类饮料。
(3)食叶草植物蛋白饮料对患有心脏病、肺病、糖尿病、消化类的疾病,有着突出的改善效果。
(4)根据食叶草的特性,从功能性、营养价值、原料保障均优越于大豆、芝麻、花生、向日葵、椰子、核桃等植物,用食叶草制作蛋白饮料来代替动物奶,是人类的贡献。
附图说明
下面根据附图对本发明作进一步详细说明。
图1是本发明实施例所述的食叶草饮料的制备方法的流程图。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。通常在此处附图中描述和示出的本发明实施例的组件可以以各种不同的配置来布置和设计。因此,以下对在附图中提供的本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
下面详细描述本发明的实施例,所述实施例的示例在附图中示出,其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的,旨在用于解释本发明,而不能理解为对本发明的限制。
下面将参照附图和具体实施例对本发明作进一步的说明。
实施例1:
按重量百分比包括:食叶草汁30%、琼脂0.05%、蔗糖液1%、增香剂1%、保鲜剂1%、橙汁5%,余量为水。
如图1所述:制作方法包括以下步骤:
S1:将食叶草分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S2:将琼脂放进90℃以上的100倍的水中溶解,经过180目筛过滤后备用;
S3:将蔗糖液经过180目筛过滤后备用;
S4:将增香剂和保鲜剂经过120目筛过滤后备用;
S5:将橙子分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S6:将步骤S1、S2、S3、S4、S5中备用的材料混合搅拌均匀,依次经过180目过滤、杀菌、灌装、杀菌、检验、成品。
实施例2:
按重量百分比包括:食叶草汁40%、琼脂0.3%、蔗糖液3%、增香剂1%、保鲜剂1%、苹果汁7%,余量为水。
如图1所述:制作方法包括以下步骤:
S1:将食叶草分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S2:将琼脂放进90℃以上的100倍的水中溶解,经过180目筛过滤后备用;
S3:将蔗糖液经过180目筛过滤后备用;
S4:将增香剂和保鲜剂经过120目筛过滤后备用;
S5:将苹果分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S6:将步骤S1、S2、S3、S4、S5中备用的材料混合搅拌均匀,依次经过180目过滤、杀菌、灌装、杀菌、检验、成品。
实施例3:
按重量百分比包括:食叶草汁60%、琼脂0.55%、蔗糖液5%、增香剂1%、保鲜剂1%、橙汁5%、苹果汁2%、草莓汁2%、桃汁1%,余量为水。
如图1所述:制作方法包括以下步骤:
S1:将食叶草分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S2:将琼脂放进90℃以上的100倍的水中溶解,经过180目筛过滤后备用;
S3:将蔗糖液经过180目筛过滤后备用;
S4:将增香剂和保鲜剂经过120目筛过滤后备用;
S5:将将橙子、苹果、草莓、桃分选整理后,每一种水果均依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S6:将步骤S1、S2、S3、S4、S5中备用的材料混合搅拌均匀,依次经过180目过滤、杀菌、灌装、杀菌、检验、成品。
将实施例1-3作进一步试验测试,数据如下:
最后应说明的是:以上所述的各实施例仅用于说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分或全部技术特征进行等同替换;而这些修改或替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (5)
1.一种食叶草饮料,其特征在于:按重量百分比包括:食叶草汁30-60%、琼脂0.05-0.55%、糖液1-5%、其他配料2%,余量为水。
2.根据权利要求1所述的食叶草饮料,其特征在于:所述糖液为蔗糖、木糖醇、蜂蜜的其中一种,其浓度为1-2%。
3.根据权利要求1所述的食叶草饮料,其特征在于:所述其他配料包括增香剂和保鲜剂,所述增香剂和保鲜剂的质量相等。
4.根据权利要求1所述的食叶草饮料,其特征在于:还包括果汁,所述果汁按重量百分比为5-10%,所述果汁为橙汁、苹果汁、草莓汁、桃汁的一种或多种。
5.一种食叶草饮料的制备方法,其特征在于:包括以下步骤:
S1:将食叶草分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S2:将琼脂放进90℃以上的100倍的水中溶解,经过180目筛过滤后备用;
S3:将糖液经过180目筛过滤后备用;
S4:将其它配料经过120目筛过滤后备用;
S5:将橙子、苹果、草莓、桃的一种或几种分选整理后,依次经过清洗、粉碎后榨汁,将汁液经过180目的过滤机过滤,经过杀菌机杀菌后备用;
S6:将步骤S1、S2、S3、S4、S5中备用的材料混合搅拌均匀,依次经过180目过滤、杀菌、灌装、杀菌、检验、成品。
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