CN111713616A - 一种椰子汁及其制备方法 - Google Patents
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Abstract
一种椰子汁,涉及一种饮料,该饮料由椰浆、白砂糖、乳化稳定剂、酪蛋白酸钠、β‑环状糊精、乳酸链球菌素及食用香精组成,本产品含有8%以上的椰奶,椰奶含有脂肪、蛋白质、十七种氨基酸、维生素和锌、铁、钙、锰等大量人体必需的微量元素,经常饮用,能益人气力,补充细胞内液,扩充血容量,滋润皮肤,具有驻颜美容作用。
Description
技术领域
本发明涉及一种饮料,具体涉及一种椰子汁及其制备方法。
背景技术
随着人们生活节奏的加快,许多的人,为了追求物质的需要,经常的熬夜、加班、喝酒、抽烟,导致身体逐渐透支,而身体健康的透支,不仅是各种维生素等缺失,同时,人体内的微量元素也是促进人身体健康的重要组成成分;为了满足补充人体体内微量元素的缺失,为了解决上述技术问题,特提出一种新的技术方案。
发明内容
本发明提出一种椰子汁的制备方法,该方法包括以下步骤:
步骤一、首先将椰浆升温至80-85℃,接着用泵将椰浆抽入乳化罐中,把称好的乳化稳定剂全部倒入乳化罐中,并加热水进行定容至标准体积,继续高速搅拌乳化15-20分钟;
步骤二、然后将乳化后的椰子汁经过滤网过滤,接着经过两道均质,把椰子汁抽进成品罐中,按比例倒入食用香精,测定其pH值,必要时用小苏打调整pH;
步骤三、把调配好的椰子汁经UHT高温瞬时杀菌,经冷却为常温后进入无菌罐中储存备用;
步骤四、最后椰子汁在无菌的情况下灌装到瓶子中,后封口。
所述的均质压力为25-30Mpa。
所述的测定pH值为7.0-7.2。
所述的UHT高温瞬时杀菌的时间为15秒,UHT高温瞬时杀菌的温度为 138-140℃。
所述的冷却温度为20-30℃。
一种椰子汁,该饮料由椰浆、白砂糖、乳化稳定剂、酪蛋白酸钠、β-环状糊精、乳酸链球菌素及食用香精组成,该饮料各组份的质量为椰浆100-200kg、白砂糖60-80kg、乳化稳定剂3-5kg、酪蛋白酸钠3-5kg、β-环状糊精0.3-0.7kg、乳酸链球菌素0.05-0.1kg及食用香精0.1-0.3kg。
所述的椰浆中包括椰奶。
与现有技术相比,本发明的有益效果是:本产品含有8%以上的椰奶,椰奶含有脂肪、蛋白质、十七种氨基酸、维生素和锌、铁、钙、锰等大量人体必需的微量元素,经常饮用,能益人气力,补充细胞内液,扩充血容量,滋润皮肤,具有驻颜美容作用。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做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。
实施例一
一种椰子汁,该饮料各组份的质量为椰浆100kg、白砂糖60kg、乳化稳定剂3kg、酪蛋白酸钠3kg、β-环状糊精0.3kg、乳酸链球菌素0.05kg及食用香精0.1kg。
实施例二
一种椰子汁,该饮料各组份的质量为椰浆150kg、白砂糖70kg、乳化稳定剂4kg、酪蛋白酸钠4kg、β-环状糊精0.5kg、乳酸链球菌素0.07kg及食用香精0.2kg。
实施例三
一种椰子汁,该饮料各组份的质量为椰浆200kg、白砂糖80kg、乳化稳定剂5kg、酪蛋白酸钠5kg、β-环状糊精0.7kg、乳酸链球菌素0.1kg及食用香精0.3kg。
以上三个实施例均采用以下方法进行制备:
一椰子汁的制备方法,该方法包括以下步骤:
步骤一、首先将椰浆升温至85℃,接着用泵将椰浆抽入乳化罐中,把称好的乳化稳定剂全部倒入乳化罐中,并加热水进行定容至标准体积,继续高速搅拌乳化20分钟;
步骤二、然后将乳化后的椰子汁经过滤网过滤,接着经过两道均质,把椰子汁抽进成品罐中,按比例倒入食用香精,测定其pH值,必要时用小苏打调整pH;所述的均质压力为30Mpa;所述的测定pH值为7.0-7.2;
步骤三、把调配好的椰子汁经UHT高温瞬时杀菌,经冷却为常温后进入无菌罐中储存备用;所述的UHT高温瞬时杀菌的时间为15秒,UHT高温瞬时杀菌的温度为140℃。所述的冷却温度为20-30℃。
步骤四、最后椰子汁在无菌的情况下灌装到瓶子中,后封口。
使用效果实验:
本研究通过对100名患者对该椰子汁及制备方法的效果进行考察,测试项目评分标准为:非常满意5分,满意4分,一般3分,不满意2分,非常不满意 1分。其中普通组为普通饮料。
测试项目 | 实施例一 | 实施例二 | 实施例三 | 普通组 |
身体免疫力 | 4.9 | 4.6 | 4.7 | 3.0 |
益人气力 | 4.9 | 4.7 | 5.0 | 1.0 |
美容养颜 | 4.9 | 4.6 | 4.8 | 1.0 |
补充细胞内液 | 4.9 | 4.7 | 4.6 | 1.2 |
扩充血容量 | 4.9 | 4.6 | 4.7 | 1.0 |
滋润皮肤 | 4.9 | 4.7 | 5.0 | 1.0 |
驻颜美容 | 4.9 | 4.6 | 4.8 | 1.0 |
根据以上结果可知,该饮料对身体的免疫力、益人气力、美容养颜及补充细胞内液均具有一定的效果,不仅如此,此饮料还具备扩充血容量、滋润皮肤及驻颜美容的效果,给使用者的身体带来一定的健康。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种椰子汁的制备方法,其特征在于:该方法包括以下步骤:
步骤一、首先将椰浆升温至80-85℃,接着用泵将椰浆抽入乳化罐中,把称好的乳化稳定剂全部倒入乳化罐中,并加热水进行定容至标准体积,继续高速搅拌乳化15-20分钟;
步骤二、然后将乳化后的椰子汁经过滤网过滤,接着经过两道均质,把椰子汁抽进成品罐中,按比例倒入食用香精,测定其pH值,必要时用小苏打调整pH;
步骤三、把调配好的椰子汁经UHT高温瞬时杀菌,经冷却为常温后进入无菌罐中储存备用;
步骤四、最后椰子汁在无菌的情况下灌装到瓶子中,后封口。
2.根据权利要求1所述的一种椰子汁的制备方法,其特征在于:所述的均质压力为25-30Mpa。
3.根据权利要求1所述的一种椰子汁的制备方法,其特征在于:所述的测定pH值为7.0-7.2。
4.根据权利要求1所述的一种椰子汁的制备方法,其特征在于:所述的UHT高温瞬时杀菌的时间为15秒,UHT高温瞬时杀菌的温度为138-140℃。
5.根据权利要求1所述的一种椰子汁的制备方法,其特征在于:所述的冷却温度为20-30℃。
6.一种椰子汁,其特征在于:该饮料由椰浆、白砂糖、乳化稳定剂、酪蛋白酸钠、β-环状糊精、乳酸链球菌素及食用香精组成,该饮料各组份的质量为椰浆100-200kg、白砂糖60-80kg、乳化稳定剂3-5kg、酪蛋白酸钠3-5kg、β-环状糊精0.3-0.7kg、乳酸链球菌素0.05-0.1kg及食用香精0.1-0.3kg。
7.根据权利要求6所述的椰子汁,其特征在于:所述的椰浆中包括椰奶。
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CN113337086A (zh) * | 2021-06-01 | 2021-09-03 | 吴卓康 | 一种咖啡渣复合材料 |
CN115191490A (zh) * | 2022-06-06 | 2022-10-18 | 瑞幸咖啡信息技术(厦门)有限公司 | 一种椰云饮品及其制备方法 |
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