CN111165699A - 一种枸杞菊花饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一枸杞菊花饮料及其制备方法,属于食品加工技术领域。该饮料以枸杞菊花为主要原料,使得该饮料中富含胡萝卜素、维生素A1、B1、B2、C等钙、铁等健康眼睛的必须营养。该饮品适宜各类人群食用,尤其适合肝火旺、用眼过度导致的双眼干涩人群。
Description
技术领域:
本发明涉及一种枸杞菊花饮料的制备方法,属于食品加工技术领域。
背景技术:
枸杞菊花清肝明目、清热祛火、降脂降压、润肠排毒、缓解眼睛干涩以及视疲劳。适用于肝火旺盛引起的易怒、焦躁等症,对电脑辐射有缓解的功效,是上班族、电脑族、手机族必备的茶饮。
菊花和枸杞都是护眼的药材,对缓解眼睛疲劳、视力模糊有有很好的疗效。现代医学研究证明:枸杞有免疫调节、抗氧化、抗衰老、抗肿瘤、抗疲劳、降血脂、降血糖、降血压、补肾、保肝、明目、养颜、健脑、排毒、保护生殖系统、抗辐射损伤等十六项功能。另外,还能起到美白作用,这是因为枸杞子可以提高皮肤吸收氧分的能力。菊花可清肝明目,与枸杞两者配合在一起,一清一补,标本兼顾,对眼睛有明显的保护作用。
发明内容:
本发明目的在于提供一种制备工艺简单、营养丰富的枸杞菊花饮料。
一种枸杞菊花饮料及其制备方法,其特征在于原料按以下重量份混合:
枸杞菊花 40-70份
白砂糖 1-5份
维生素C 2-3份
水 5-10份
山梨酸钾 1-2份
柠檬酸 0.5-1份
蜂蜜适量;
加工工艺如下:
1)预处理:选择八成熟,香味浓,风味正常,无霉烂,无虫害无机械伤的新鲜枸杞菊花,用清水冲洗干净备用;
2)打浆:将枸杞菊花块,按1:1.5加入清水拌匀后,用筛孔D=0.8mm的打浆机打浆,所得浆渣再按1:1加清水拌匀后用D=0.5mm的打浆机复打,两道打浆所得果浆混合得到枸杞菊花原浆;
3)热处理:将枸杞菊花原浆加热至80~85℃,立即冷却至室温;目的是钝化酶,使调配更容易进行;
4)粗滤:用纱布对枸杞菊花原浆进行粗过滤,除去热凝固物;
5)调配:把枸杞菊花原浆加入到水中混匀,再加入白砂糖、维生素C、山梨酸钾、柠檬酸直接加入,并搅拌加热至90℃使之溶解并混合均匀,在调配中加入适量的蜂蜜以调节风味;
6)均质:用20~30MPa的压力对枸杞菊花浆进行均质处理;
7)杀菌:100℃下杀菌10min;
8)冷却成品:杀菌后迅速冷却至室温得到成品。
于所述提枸杞菊花预处理要将它浸泡于含1%漂白粉的水中10min-15min,去除残留在果皮上的农药或杀虫药剂。
所述提枸杞菊花浆均质应用20~30MPa的压力进行均质处理。
本发明有益效果:1)该饮料中富含胡萝卜素、维生素A1、B1、B2、C等钙、铁等健康眼睛的必须营养。2)该饮品适宜各类人群食用,尤其适合肝火旺、用眼过度导致的双眼干涩人群。
下面将结合具体实施方式进一步说明本发明,但本发明要求保护的范围并不局限于下列实施例。
具体实施方式:
实施例1
一种枸杞菊花饮料及其制备方法,其特征在于原料按以下重量份混合:
枸杞菊花 50份
白砂糖 2份
维生素C 2份
水 6份
山梨酸钾 1份
柠檬酸 0.5份
蜂蜜适量;
加工工艺如下:
1)预处理:选择八成熟,香味浓,风味正常,无霉烂,无虫害无机械伤的新鲜枸杞菊花,用清水冲洗干净备用;
2)打浆:将枸杞菊花块,按1:1.5加入清水拌匀后,用筛孔D=0.8mm的打浆机打浆,所得浆渣再按1:1加清水拌匀后用D=0.5mm的打浆机复打,两道打浆所得果浆混合得到枸杞菊花原浆;
3)热处理:将枸杞菊花原浆加热至80~85℃,立即冷却至室温;目的是钝化酶,使调配更容易进行;
4)粗滤:用纱布对枸杞菊花原浆进行粗过滤,除去热凝固物;
5)调配:把枸杞菊花原浆加入到水中混匀,再加入白砂糖、维生素C、山梨酸钾、柠檬酸直接加入,并搅拌加热至90℃使之溶解并混合均匀,在调配中加入适量的蜂蜜以调节风味;
6)均质:用20~30MPa的压力对枸杞菊花浆进行均质处理;
7)杀菌:100℃下杀菌10min;
8)冷却成品:杀菌后迅速冷却至室温得到成品。
实施例2
一种枸杞菊花饮料及其制备方法,其特征在于原料按以下重量份混合:
枸杞菊花 60份
白砂糖 3份
维生素C 3份
水 7份
山梨酸钾 1份
柠檬酸 0.5份
蜂蜜适量;
加工工艺如下:
1)预处理:选择八成熟,香味浓,风味正常,无霉烂,无虫害无机械伤的新鲜枸杞菊花,用清水冲洗干净备用;
2)打浆:将枸杞菊花块,按1:1.5加入清水拌匀后,用筛孔D=0.8mm的打浆机打浆,所得浆渣再按1:1加清水拌匀后用D=0.5mm的打浆机复打,两道打浆所得果浆混合得到枸杞菊花原浆;
3)热处理:将枸杞菊花原浆加热至80~85℃,立即冷却至室温;目的是钝化酶,使调配更容易进行;
4)粗滤:用纱布对枸杞菊花原浆进行粗过滤,除去热凝固物;
5)调配:把枸杞菊花原浆加入到水中混匀,再加入白砂糖、维生素C、山梨酸钾、柠檬酸直接加入,并搅拌加热至90℃使之溶解并混合均匀,在调配中加入适量的蜂蜜以调节风味;
6)均质:用20~30MPa的压力对枸杞菊花浆进行均质处理;
7)杀菌:100℃下杀菌10min;
8)冷却成品:杀菌后迅速冷却至室温得到成品。
实施例3
一种枸杞菊花饮料及其制备方法,其特征在于原料按以下重量份混合:
枸杞菊花 70份
白砂糖 4份
维生素C 3份
水 8份
山梨酸钾 2份
柠檬酸 1份
蜂蜜适量;
加工工艺如下:
1)预处理:选择八成熟,香味浓,风味正常,无霉烂,无虫害无机械伤的新鲜枸杞菊花,用清水冲洗干净备用;
2)打浆:将枸杞菊花块,按1:1.5加入清水拌匀后,用筛孔D=0.8mm的打浆机打浆,所得浆渣再按1:1加清水拌匀后用D=0.5mm的打浆机复打,两道打浆所得果浆混合得到枸杞菊花原浆;
3)热处理:将枸杞菊花原浆加热至80~85℃,立即冷却至室温;目的是钝化酶,使调配更容易进行;
4)粗滤:用纱布对枸杞菊花原浆进行粗过滤,除去热凝固物;
5)调配:把枸杞菊花原浆加入到水中混匀,再加入白砂糖、维生素C、山梨酸钾、柠檬酸直接加入,并搅拌加热至90℃使之溶解并混合均匀,在调配中加入适量的蜂蜜以调节风味;
6)均质:用20~30MPa的压力对枸杞菊花浆进行均质处理;
7)杀菌:100℃下杀菌10min;
8)冷却成品:杀菌后迅速冷却至室温得到成品。
Claims (3)
1.一种枸杞菊花饮料及其制备方法,其特征在于原料按以下重量份混合:
枸杞菊花 40-70份
白砂糖 1-5份
维生素C 2-3份
水 5-10份
山梨酸钾 1-2份
柠檬酸 0.5-1份
蜂蜜适量;
加工工艺如下:
预处理:选择八成熟,香味浓,风味正常,无霉烂,无虫害无机械伤的新鲜枸杞菊花,用清水冲洗干净备用;
打浆:将枸杞菊花,按1:1.5加入清水拌匀后,用筛孔D=0.8mm的打浆机打浆,所得浆渣再按1:1加清水拌匀后用D=0.5mm的打浆机复打,两道打浆所得果浆混合得到枸杞菊花原浆;
热处理:将枸杞菊花原浆加热至80~85℃,立即冷却至室温;目的是钝化酶,使调配更容易进行;
粗滤:用纱布对枸杞菊花原浆进行粗过滤,除去热凝固物;
5)调配:把枸杞菊花原浆加入到水中混匀,再加入白砂糖、维生素C、山梨酸钾、柠檬酸直接加入,并搅拌加热至90℃使之溶解并混合均匀,在调配中加入适量的蜂蜜以调节风味;
6)均质:用的压力对枸杞菊花浆进行均质处理;
7)杀菌:100℃下杀菌10min;
8)冷却成品:杀菌后迅速冷却至室温得到成品。
2.由权利要求1所述一种枸杞菊花饮料及其制备方法,其特征在于所述提枸杞菊花预处理要将它浸泡于含1%漂白粉的水中10min-15min,去除残留在果皮上的农药或杀虫药剂。
3.由权利要求1所述一种枸杞菊花饮料及其制备方法,其特征在于所述提枸杞菊花浆均质应用20~30MPa的压力进行均质处理。
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