CN111938048A - 一种果汁的配方及制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
本发明涉及饮料技术领域,具体涉及一种果汁的配方及制作方法,按重量百分比,其组成成份的配方如下:水30‑55%、铁皮石斛4.5‑10.5%、百香果20‑40%、白砂糖2‑15%、冰糖2‑15%;它采用铁皮石斛和百香果为主果汁料,配合白砂糖、冰糖来中和调整口味;它具有制作简单,快速,拓展了传统果汁饮料的单一功能,使其具有食疗和改善人体内循环的作用。
Description
技术领域
本发明涉及饮料技术领域,具体涉及一种果汁的配方及制作方法。
背景技术
随着社会发展,人们的生活水平提高,人们对于休闲生活的追求也日益提高。果汁作为饮料一种,被人们所喜爱接受。果汁以水果为原料经过物理方法如压榨、离心、萃取等得到的汁液产品,经加工制成的饮品。果汁中保留了水果中大部分营养成分,例如维生素、矿物质、糖分和膳食纤维中的果胶等。
常喝果汁可以助消化、润肠道,补充膳食中营养成分的不足。果汁分为两种:纯果汁和复合果汁。就纯果汁而言,又可分为两种,一种是直接使用原汁,另一种是将鲜榨果汁先脱水,再加水还原成为浓缩果汁。大多数纯果汁都是浓缩果汁。果汁中含有较多的水分和糖分,饮用后可迅速补充人体因运动而消耗掉的水分和能量。果汁中少量的二氧化碳成分,进入肠胃后会通过蒸发带走体内部分热量,起到消暑降温的作用。果汁含有很多天然营养素,具有增强免疫力、减少生病、延缓衰老等功效。特别是鲜榨果汁具有该水果的绝大部分营养和相应的功效。经常饮用鲜榨果汁,可大大降低消化系统、泌尿系统和呼吸道患癌症的危险,同时还能有效防止动脉硬化、高血脂和冠心病等心血管疾病。
当下的果汁饮料,其主材料基本是人们日常的一些果类。以水果等果类自身的营养成份,构成果汁饮料的营养成份。但是传统的果汁饮料存在如下问题:传统的果汁饮料中的微量元素较少,不能在满足人们的口欲的时候,同时对人的身体内的微循环产生改善以及实现食疗的作用。
发明内容
本发明的目的在于针对现有技术的缺陷和不足,提供一种果汁的配方及制作方法。
本发明所述的一种果汁的配方及制作方法,按重量百分比,其组成成份的配方如下:
水30-55%、铁皮石斛4.5-10.5%、百香果20-40%、白砂糖2-15%、冰糖2-15%。
其制备方法如下:
步骤一:取上述按重量百分比的组成成份如下:水30-55%、铁皮石斛4.5-10.5%、百香果20-40%、白砂糖2-15%、冰糖2-15%;
步骤二:将步骤一中的铁皮石斛4.5-10.5%,加水榨汁提取,得铁皮石斛备料;
步骤三:将步骤一中的百香果20-40%,进行鲜果提取,得百香果汁备料;
步骤四:将步骤二中的铁皮石斛备料、步骤三中的百香果汁备料,加入搅拌锅中,然后再加入步骤一中的白砂糖2-15%、冰糖2-15%、水30-55%,搅拌均匀即得仙草果汁饮料。
进一步地,其按重量百分比,其组成成份的配方如下:水39.5%、铁皮石斛6.5%、百香果32%、白砂糖8%、冰糖8%。
进一步地,其按重量百分比,其组成成份的配方如下:水48.5%、铁皮石斛7.5%、百香果30%、白砂糖7%、冰糖7%。
进一步地,其按重量百分比,其组成成份的配方如下:水39.5%、铁皮石斛2.5%、百香果32%、白砂糖5%、冰糖5%。
进一步地,其按重量百分比,其组成成份的配方如下:水40.5%、铁皮石斛11.5%、百香果28%、白砂糖3%、冰糖3%。
本发明有益效果为:本发明所述的一种果汁的配方及制作方法,它采用铁皮石斛和百香果为主果汁料,配合白砂糖、冰糖来中和调整口味;它具有制作简单,快速,拓展了传统果汁饮料的单一功能,使其具有食疗和改善人体内循环的作用。
具体实施方式
下面以具体实施例来详细说明本发明,其中的示意性实施例以及说明仅用来解释本发明,但并不作为对本发明的限定。
本具体实施方式所述的一种果汁的配方及制作方法,按重量百分比,其组成成份的配方如下:
水30-55%、铁皮石斛4.5-10.5%、百香果20-40%、白砂糖2-15%、冰糖2-15%。
其制备方法如下:
步骤一:取上述按重量百分比的组成成份如下:水30-55%、铁皮石斛4.5-10.5%、百香果20-40%、白砂糖2-15%、冰糖2-15%;
步骤二:将步骤一中的铁皮石斛4.5-10.5%,加水榨汁提取,得铁皮石斛备料;
步骤三:将步骤一中的百香果20-40%,进行鲜果提取,得百香果汁备料;
步骤四:将步骤二中的铁皮石斛备料、步骤三中的百香果汁备料,加入搅拌锅中,然后再加入步骤一中的白砂糖2-15%、冰糖2-15%、水30-55%,搅拌均匀即得仙草果汁饮料。
进一步地,其按重量百分比,其组成成份的配方如下:水39.5%、铁皮石斛6.5%、百香果32%、白砂糖8%、冰糖8%。
进一步地,其按重量百分比,其组成成份的配方如下:水48.5%、铁皮石斛7.5%、百香果30%、白砂糖7%、冰糖7%。
进一步地,其按重量百分比,其组成成份的配方如下:水39.5%、铁皮石斛2.5%、百香果32%、白砂糖5%、冰糖5%。
进一步地,其按重量百分比,其组成成份的配方如下:水40.5%、铁皮石斛11.5%、百香果28%、白砂糖3%、冰糖3%。
本发明的工作原理如下:
本发明与传统的果汁饮料不相同的是,采用铁皮石斛+百香果的组成果料,形成与传统的果汁饮料的水果主料不相同的主料。
本设计中,铁皮石斛的别名为耳环石斛、风斗、枫斗、黑节。
本设计中,铁皮石斛性味功效:味甘,性微寒。生津养胃;滋阴清热;润肺益肾;明目强腰。
本设计中,铁皮石斛其药理作用是:(1)生津作用:铁皮石斛石斛具有生津作用,主要表现为促进腺体分泌和脏器运动。(2)降血糖作用:铁皮石斛对可降低链脲霉素诱发糖尿血糖值。(3)增强机体免疫力:铁皮石斛颗粒(TPSH)可促进荷瘤动物巨噬细胞的吞噬功能,增强T淋巴细胞的增殖和分化及NK细胞的活性,并能明显提高荷瘤动物的血清溶血素值,提示TPSH无论是对非特异性免疫功能,或是特异性细胞免疫以及体液免疫功能,均有一定的提高作用。
本设计中的百香果:果可生食或作蔬菜、饲料。入药具有兴奋、强壮之效。果瓤多汁液,加入重碳酸钙和糖,可制成芳香可口的饮料,还可用来添加在其他饮料中以提高饮料的品质。
本设计中,百香果又名鸡蛋果,含有17种氨基酸,丰富的蛋白质、脂肪、糖、维生素、钙、磷、铁、钾、SOD酶和超纤维等165种对人体有益物质,更被称为水果中的VC(维生素)之王,口感独特。天然纯净、浓郁甘美、酸甜可口,生津止渴;提神醒脑、润肠通便,预防大肠癌;补肾健身、排毒养颜;解酒护肝、消除疲劳;对高血压、高血糖降低胆固醇有功效;口腔溃疡、牙周炎、咽喉炎有功效;对结肠炎、肠胃病有功效;调节血糖、有助预防糖尿病;形成强健骨骼、舒缓骨质疏松;提高人体免疫力,预防疾病。
本设计中,百香果的功效与作用:
(1)鸡蛋果含有丰富的维生素、超纤维和蛋白质等上百种对人体非常有益的元素,而且口感跟香味都美到极致,可以增强人体抵抗力,提高免疫力,尤其小孩和孕妇吃了更是非常有助于身体发育和生长;
(2)鸡蛋果中含有的超纤维可以进入人体肠胃里面非常微小的部位,进行深层次的清理和排毒,但是又不会对肠壁有任何损害的,有改善人体吸收功能、整肠健胃的功效;
(3)因为鸡蛋果入体,可以增强消化吸收功能,使得人体排便正常,不会阻塞肠道,所以对于缓解便秘症状也非常有好处;
(4)美容养颜,它不但含有丰富的营养,而且可以给人饱腹的感觉,从而让人减少对于其他高热量食物的摄入,有助于改善人体营养吸收结构,尤其其中含有的Vc,等都有美容养颜,抗衰老的作用。
本设计中,鸡蛋果:味甘;酸;性平。功能主治;清肺润燥;安神止痛;和血止痢。主咳嗽;咽干;声嘶;大便秘结;失眠;痛经;关节痛;痢疾。
本设计采用铁皮石斛+百香果,使量果汁饮料具有食疗的作用,能够针对于多种症状以及能够提供丰富的微量元素,也能同步改善人们的体内微循环。
以上所述仅是本发明的较佳实施方式,故凡依本发明专利申请范围所述特征及原理所做的等效变化或修饰,均包括于本发明专利申请范围内。
Claims (6)
1.一种果汁的配方,按重量百分比,其组成成份的配方如下:
水30-55%、铁皮石斛4.5-10.5%、百香果20-40%、白砂糖2-15%、冰糖2-15%。
2.一种果汁的制作方法,制备方法如下:
步骤一:取上述按重量百分比的组成成份如下:水30-55%、铁皮石斛4.5-10.5%、百香果20-40%、白砂糖2-15%、冰糖2-15%;
步骤二:将步骤一中的铁皮石斛4.5-10.5%,加水榨汁提取,得铁皮石斛备料;
步骤三:将步骤一中的百香果20-40%,进行鲜果提取,得百香果汁备料;
步骤四:将步骤二中的铁皮石斛备料、步骤三中的百香果汁备料,加入搅拌锅中,然后再加入步骤一中的白砂糖2-15%、冰糖2-15%、水30-55%,搅拌均匀即得仙草果汁饮料。
3.根据权利要求1所述的一种果汁的配方,其特征在于:其按重量百分比,其组成成份的配方如下:水39.5%、铁皮石斛6.5%、百香果32%、白砂糖8%、冰糖8%。
4.根据权利要求1所述的一种果汁的配方,其特征在于:其按重量百分比,其组成成份的配方如下:水48.5%、铁皮石斛7.5%、百香果30%、白砂糖7%、冰糖7%。
5.根据权利要求1所述的一种果汁的配方,其特征在于:其按重量百分比,其组成成份的配方如下:水39.5%、铁皮石斛2.5%、百香果32%、白砂糖5%、冰糖5%。
6.根据权利要求1所述的一种果汁的配方,其特征在于:其按重量百分比,其组成成份的配方如下:水40.5%、铁皮石斛11.5%、百香果28%、白砂糖3%、冰糖3%。
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