CN111838462A - 一种清淡型橄榄饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种清淡型橄榄饮料及其制备方法,属于食品加工领域。本发明清淡型橄榄饮料饮料主要由咸橄榄、柠檬汁、甜味剂以及水制备而成,其中咸橄榄、柠檬汁以及甜味剂的重量比为咸橄榄:柠檬汁:甜味剂=8~18:0.5‑2:20~50,该饮料口感清甜、饮后回甘,具有广式蜜饯橄榄独特的风味,另外,其风味纯正、天然无害、生产工艺简单、成本低廉,便于工业化生产以及市场推广。
Description
技术领域
本发明属于食品加工领域,具体涉及一种清淡型橄榄饮料及其制备方法。
背景技术
橄榄,又名黄榄、青果、青子,原产中国南方,在中国福建、台湾、广东、广西、云南、日本(长崎、冲绳)及马来半岛等地区均有栽培,具有清热解毒、利咽化痰、生津止渴、除烦醒酒的作用。橄榄中重要的功效成分是没食子酸等多酚类物质,研究证明,该类物质具有较高的自由基清除能力及较强的抗氧化能力,在临床上具有解酒、护嗓、抗衰老、预防心血管疾病发生等作用。但橄榄果实因单宁含量较多,采后极易失去水分皱缩,使其感官和风味出现改变,一定程度上降低了其利用价值。
广东地区蜜饯橄榄食用历史悠久,直接采用鲜果制作而成,既较大程度地保留了果实的味道,又赋予其独特风味,并较大程度延长货架期。
现在比较多的将橄榄用于制备饮料的报道,如公开号为CN104207252A的发明专利公开了一种橄榄饮料的制备方法,其以新鲜橄榄、蜜汁、陈皮果汁为原料,经低盐脱涩、去核、蜜渍、调味后制得的橄榄饮料;公开号为CN108617897A的发明专利公开了一种微钠橄榄饮料的加工方法,具体为将鲜橄榄以及切片的生姜混合破碎,调配盐渍后过滤得到微钠橄榄饮料;公开号为CN107495029A的发明专利公开了一种橄榄饮料的制备方法,具体为将新鲜去核橄榄肉经高压处理、阶梯功率超声波提取以及磁场处理后,得到具有不添加防腐剂、保质期长的橄榄饮料。但上述报道的橄榄饮料不具备广式蜜饯橄榄风味,而广式蜜饯橄榄因其独特的风味深受消费者喜欢,因此有必要开发一种具备广式蜜饯橄榄风味的饮料。
发明内容
为解决上述现有技术中存在的缺点和不足,本发明的目的在于提供一种清淡型橄榄饮料及其制备方法。
第一方面,本发明提供了一种清淡型橄榄饮料,主要由咸橄榄、柠檬汁、甜味剂以及水制备而成,其中咸橄榄、柠檬汁以及甜味剂的重量比为咸橄榄:柠檬汁:甜味剂=8~18:0.5-2:20~50。
橄榄果实中含有丰富的蛋白质、脂肪、维生素C、碳水化合物、膳食纤维、胡萝卜素、视黄醇、维生素B1、维生素B2、尼克酸等营养成分,以及钙、硼、铁、铬、锰、镍、铝等微量元素。《本草纲目》记载:“橄榄果实生食、煮饮,消酒毒;嚼汁咽之,治鱼鲠;生啖、煮汁能解诸毒、开胃下气、止泻、生津液、止烦渴、治咽喉痛”。《药典》记载:“橄榄清热解毒、利咽生津,用于治疗咽喉肿痛、咳嗽、烦渴、鱼蟹中毒等”。橄榄中酚类化合物是橄榄解酒护肝、抗菌消炎、抗病毒和解毒等药理功效主要的药效成分。橄榄初吃时口味涩,而久嚼后香甜可口,余味无穷。
上述清淡型橄榄饮料将咸橄榄、柠檬汁以及甜味剂科学复配,遮掩了橄榄入口时的酸涩感,使其在饮用时口感清甜;同时利用柠檬汁的涩味,使其饮用后回甘性更强。
作为本发明清淡型橄榄饮料的优选实施方式,所述柠檬汁为浓缩柠檬汁。
作为本发明清淡型橄榄饮料的优选实施方式,所述甜味剂包括冰糖。冰糖的成分是含结晶水的葡萄糖。《本草纲目》记载:“以蔗汁过樟木槽,取而煎之。清者为蒸汤,凝结有沙者为砂糖,漆瓮造成如石霜如冰者为石蜜、为糖霜、为冰糖也。”《中药大辞典》中记载,冰糖能“补中益气,和胃润肺,止咳化痰”,是润喉治咳的一味良药。采用冰糖作为原料,赋予所述清淡型橄榄饮料润喉的功效。
作为本发明清淡型橄榄饮料的优选实施方式,所述清淡型橄榄饮料的制备原料还包括酸味剂,所述酸味剂与所述咸橄榄的重量比为酸味剂咸橄榄=0.1-0.2:8~18。
作为本发明清淡型橄榄饮料的优选实施方式,所述酸味剂包括乙酸。乙酸在食品行业中常用作酸味剂和增香剂,在所述清淡型橄榄饮料中添加乙酸,能使其口感和香味更好。
作为本发明清淡型橄榄饮料的优选实施方式,所述乙酸为冰乙酸。食用冰乙酸由发酵法生产的乙醇为原料制得。
作为本发明清淡型橄榄饮料的优选实施方式,所述水与所述咸橄榄的重量比为水:咸橄榄=800~1400:8~18。
第二方面,本发明提供了一种上述清淡型橄榄饮料的制备方法,其包括以下步骤:
将咸橄榄用部分水浸提,得到浸提液;
将甜味剂、酸度调节剂以及柠檬汁充分混合后,与所述浸提液混合,加入剩余的水,搅拌均匀,即得所述清淡型橄榄饮料。
作为本发明制备方法的优选实施方式,所述清淡型橄榄饮料经过灭菌处理。
作为本发明制备方法的优选实施方式,所述咸橄榄浸提时采用的水为热水。
与现有技术相比,本发明具有如下优点:本发明以咸橄榄、柠檬汁、甜味剂以及水为主要原料制得的饮料,口感清甜、饮后回甘,具有广式蜜饯橄榄独特的风味;添加冰糖,具有更好的润喉功效;另外,所制得的饮料风味纯正、天然无害、生产工艺简单、成本低廉,便于工业化生产以及市场推广。
具体实施方式
为更好的说明本发明的目的,技术方案和优点,本发明通过下列实施例进一步说明。显然,下列实施例仅是本发明的一部分实施例,而不是全部的实施例。应理解,本发明实施例仅用于说明本发明的技术效果,而非用于限制本发明的保护范围。
实施例1
本实施例为本发明清淡型橄榄饮料的一种实施方式,本实施例清淡型橄榄饮料主要由以下重量份的原料制备而成:咸橄榄8份、冰糖20份、冰乙酸0.1份、浓缩柠檬汁0.5份、水800份。
本实施例清淡型橄榄饮料的制备方法包括以下步骤:
(1)咸橄榄的浸提萃取:将验收合格的咸橄榄均分成4份分别放入棉布袋中,每个棉布袋的装量均少于其整袋容量的三分之二,然后放入煮料缸中,加65℃热水浸提30分钟;
(2)投料:将冰糖、冰乙酸、浓缩柠檬汁加入溶糖缸中充分溶解,得到混合物料;
(3)定容混合:将步骤(1)所得浸提液和步骤(2)所得混合物料转移至调配缸,加入剩余的水,并开启搅拌器搅拌10min以使各组分充分混合均匀,得到半成品;
(4)消毒:将步骤(3)所得半成品泵入消毒机中,在110℃下灭菌5s;
(5)灌装:将步骤(4)所得消毒好的物料泵入灌装机中进行灌装;
(6)装箱:将灌装且冷却好的合格成品装箱,即得所述清淡型橄榄饮料。
实施例2
本实施例为本发明清淡型橄榄饮料的一种实施方式,本实施例清淡型橄榄饮料主要由以下重量份的原料制备而成:咸橄榄8份、冰糖24份、冰乙酸0.1份、浓缩柠檬汁0.5份、水850份。
本实施例清淡型橄榄饮料的制备方法包括以下步骤:
(1)咸橄榄的浸提萃取:将验收合格的咸橄榄均分成4份分别放入棉布袋中,每个棉布袋的装量均少于其整袋容量的三分之二,然后放入煮料缸中,加65℃热水浸提30分钟;
(2)投料:将冰糖、冰乙酸、浓缩柠檬汁加入溶糖缸中充分溶解,得到混合物料;
(3)定容混合:将步骤(1)所得浸提液和步骤(2)所得混合物料转移至调配缸,加入剩余的水,并开启搅拌器搅拌12min以使各组分充分混合均匀,得到半成品;
(4)消毒:将步骤(3)所得半成品泵入消毒机中,在120℃下灭菌8s;
(5)灌装:将步骤(4)所得消毒好的物料泵入灌装机中进行灌装;
(6)装箱:将灌装且冷却好的合格成品装箱,即得所述清淡型橄榄饮料。
实施例3
本实施例为本发明清淡型橄榄饮料的一种实施方式,本实施例清淡型橄榄饮料主要由以下重量份的原料制备而成:咸橄榄13份、冰糖35份、冰乙酸0.15份、浓缩柠檬汁1份、水1100份。
本实施例清淡型橄榄饮料的制备方法包括以下步骤:
(1)咸橄榄的浸提萃取:将验收合格的咸橄榄均分成4份分别放入棉布袋中,每个棉布袋的装量均少于其整袋容量的三分之二,然后放入煮料缸中,加65℃热水浸提30分钟;
(2)投料:将冰糖、冰乙酸、浓缩柠檬汁加入溶糖缸中充分溶解,得到混合物料;
(3)定容混合:将步骤(1)所得浸提液和步骤(2)所得混合物料转移至调配缸,加入剩余的水,并开启搅拌器搅拌15min以使各组分充分混合均匀,得到半成品;
(4)消毒:将步骤(3)所得半成品泵入消毒机中,在130℃下灭菌12s;
(5)灌装:将步骤(4)所得消毒好的物料泵入灌装机中进行灌装;
(6)装箱:将灌装且冷却好的合格成品装箱,即得所述清淡型橄榄饮料。
实施例4
本实施例为本发明清淡型橄榄饮料的一种实施方式,本实施例清淡型橄榄饮料主要由以下重量份的原料制备而成:咸橄榄18份、冰糖50份、冰乙酸0.2份、浓缩柠檬汁2份、水140份。
本实施例清淡型橄榄饮料的制备方法包括以下步骤:
(1)咸橄榄的浸提萃取:将验收合格的咸橄榄均分成4份分别放入棉布袋中,每个棉布袋的装量均少于其整袋容量的三分之二,然后放入煮料缸中,加65℃热水浸提30分钟;
(2)投料:将冰糖、冰乙酸、浓缩柠檬汁加入溶糖缸中充分溶解,得到混合物料;
(3)定容混合:将步骤(1)所得浸提液和步骤(2)所得混合物料转移至调配缸,加入剩余的水,并开启搅拌器搅拌20min以使各组分充分混合均匀,得到半成品;
(4)消毒:将步骤(3)所得半成品泵入消毒机中,在140℃下灭菌15s;
(5)灌装:将步骤(4)所得消毒好的物料泵入灌装机中进行灌装;
(6)装箱:将灌装且冷却好的合格成品装箱,即得所述清淡型橄榄饮料。
对比例1
本对比例涉及一种橄榄饮料,该橄榄饮料主要由以下重量份的原料制备而成:咸橄榄8份、冰糖24份、冰乙酸0.1份、水850份,其制备方法除不用浓缩柠檬汁外,其他均与实施例2相同。
对比例2
本对比例涉及一种橄榄饮料,该橄榄饮料主要由以下重量份的原料制备而成:咸橄榄8份、冰糖24份、浓缩柠檬汁0.5份、水850份,其制备方法除不用冰醋酸外,其他均与实施例2相同。
对比例3
本对比例涉及一种橄榄饮料,该橄榄饮料主要由以下重量份的原料制备而成:咸橄榄8份、冰糖24份、柠檬酸0.1份、浓缩柠檬汁0.5份、水850份,其制备方法除采用柠檬酸替代冰醋酸外,其他均与实施例2相同。
对比例4
本对比例涉及一种橄榄饮料,该橄榄饮料主要由以下重量份的原料制备而成:咸橄榄8份、冰糖20份、冰乙酸0.05份、浓缩柠檬汁0.25份、水800份,其制备方法与实施例2相同。
对比例5
本对比例涉及一种橄榄饮料,该橄榄饮料主要由以下重量份的原料制备而成:咸橄榄18份、冰糖50份、冰乙酸1份、浓缩柠檬汁4份、水1400份,其制备方法与实施例2相同。
效果例
实施例1-4清淡型橄榄饮料口感清甜、饮后回甘,具有广式蜜饯橄榄独特的风味;添加冰糖,具有更好的润喉功效。对比例1-3的口味均不如实施例2;对比例4的口味不如实施例1,对比例5的口味也不如实施例5。
最后应当说明的是,以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种清淡型橄榄饮料,其特征在于,所述清淡型橄榄饮料主要由咸橄榄、柠檬汁、甜味剂以及水制备而成,其中咸橄榄、柠檬汁以及甜味剂的重量比为咸橄榄:柠檬汁:甜味剂=8~18:0.5-2:20~50。
2.根据权利要求1或2所述的清淡型橄榄饮料,其特征在于,所述柠檬汁为浓缩柠檬汁。
3.根据权利要求1或2所述的清淡型橄榄饮料,其特征在于,所述甜味剂包括冰糖。
4.根据权利要求1或2所述的清淡型橄榄饮料,其特征在于,所述清淡型橄榄饮料的制备原料还包括酸味剂,所述酸味剂与所述咸橄榄的重量比为酸味剂咸橄榄=0.1-0.2:8~18。
5.根据权利要求4所述的清淡型橄榄饮料,其特征在于,所述酸味剂包括乙酸。
6.根据权利要求5所述的清淡型橄榄饮料,其特征在于,所述乙酸为冰乙酸。
7.根据权利要求1或2所述的清淡型橄榄饮料,其特征在于,所述水与所述咸橄榄的重量比为水:咸橄榄=800~1400:8~18。
8.一种如权利要求1-7任一项所述清淡型橄榄饮料的制备方法,其特征在于,所述制备方法包括以下步骤:
将咸橄榄用部分水浸提,得到浸提液;
将甜味剂、酸度调节剂以及柠檬汁充分混合后,与所述浸提液混合,加入剩余的水,搅拌均匀,即得所述清淡型橄榄饮料。
9.根据权利要求8所述的制备方法,其特征在于,所述清淡型橄榄饮料经过灭菌处理。
10.根据权利要求8所述的制备方法,其特征在于,所述咸橄榄浸提时采用的水为热水。
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