CN112617063A - 一种绿芦笋复合果蔬汁饮料及其制备方法 - Google Patents
一种绿芦笋复合果蔬汁饮料及其制备方法 Download PDFInfo
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Classifications
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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
- A23L2/02—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
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- A23L2/04—Extraction of 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
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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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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
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Abstract
本申请一种绿芦笋复合果蔬汁饮料制备方法,属于食品加工技术领域具体包括了:芦笋汁制备、A液制备:称取芦笋汁和浓缩果汁,加入60℃~70℃的纯进水并进行搅拌,直到完全溶解;B液制备:称取3%~8%甜味剂、3%~5%水溶性膳食纤维、0.05%~0.1%黄原胶、0.01%~0.05%卡拉胶、0.005%~0.1%柠檬酸、0.005%~0.1%柠檬酸钠、0.005%~0.1%苹果酸、0.02%~0.08%食盐、0.01%~0.05%维生素,加入60℃~70℃的纯进水并进行搅拌,直到完全溶解;制备绿芦笋复合果蔬汁饮料:称取A液和B液,混合后定容,在经过真空脱气、均质、高压瞬时灭菌后包装。本发明最大程度的保存了芦笋的营养物质,并且为了保证本发明制作饮料的口味和带来更丰富的营养物质,还具有一定的养生、减肥、通便的食疗保健功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及的是一种绿芦笋复合果蔬汁饮料。
背景技术
随着人们生活水平的提高和对饮食健康意识的提升,消费者对于健康、天然、时尚的食品更加偏爱。消费者在选择饮料的过程中,除满足补充水分的基本诉求外,对于补充维生素、矿物质,具有低糖/无糖、富含膳食纤维等保健功效的饮料格外追捧。其中,果蔬汁饮料以其独特的口味和长期以来在人们心中形成的健康地位,近年来果蔬汁饮料的的市场份额正在逐年增加。果蔬汁饮料也逐渐成为了饮料行业研究的焦点和主要发展趋势。
芦笋是世界十大名菜之一,又名石刁柏。在国际市场上享有“蔬菜之王”的美称。据公开资料显示,每一百克芦笋(可食部分)中含有蛋白质1.4克,脂肪0.1克,碳水化合物3克,膳食纤维1.9克,维生素A17微克,胡萝卜素0.6微克,视黄醇93微克,钙10毫克,铁1.4毫克,锌0.41毫克,磷42 毫克,硫胺素0.04克,核黄素0.05g,烟酸0.7g,维生素C 45毫克,胆固醇0毫克,钾213毫克,钠3.1毫克,镁10毫克,锰0.17毫克,铜0.07毫克,硒0.21微克。
膳食纤维是日常饮食不可或缺的植物性成分,也是人体健康最基本的营养素。根据国内外医学界和营养学界的大量研究证实,慢性疾病的高发与食物过于精细化(高热量)密切相关,而精细化饮料普遍缺乏膳食纤维。大量研究表明,膳食纤维对于有效预防和改善便秘、控制血糖,降低血脂,控制体重等方面均有良好表现。世界卫生组织和各国营养学界对膳食纤维的摄入量给出了统一意见,即每人每天摄入量为25g~30g之间,其中美国糖尿病协会建议糖尿病患者可以适度提高到45g~55g。
发明内容
本发明提供了第一方面的技术内容,具体涉及一种绿芦笋复合果蔬汁饮料的制备方法,包括了以下步骤:
1)芦笋汁制备
①将芦笋置于流动水中浸泡处理10min~15min,捞出,并均匀喷淋所述芦笋表面1min~2min;
②将步骤(1)中芦笋置于93℃~97℃热水中漂烫5min并沥水;
③将步骤(2)中的芦笋打浆取汁并用膜过滤器过滤处理;
2)A液制备:
按重量比芦笋汁:浓缩果汁为2:1~3:2的比例称取芦笋汁和浓缩果汁,放入化糖罐中,缓慢加入60℃~70℃的纯进水并进行搅拌,直到完全溶解,定容;
3)B液制备:
按重量比称取3%~8%甜味剂、3%~5%水溶性膳食纤维、0.05%~0.1%黄原胶、0.01%~0.05%卡拉胶、0.005%~0.1%柠檬酸、0.005%~0.1%柠檬酸钠、0.005%~0.1%苹果酸、0.02%~0.08%食盐、0.01%~0.05%维生素,放入化糖罐中,缓慢加入60℃~70℃的纯进水并进行搅拌,直到完全溶解,定容;
4)制备绿芦笋复合果蔬汁饮料:
按重量比为1:1~1:1.2的比例分别称取A液和B液,混合后定容,在经过真空脱气、均质、高压瞬时灭菌后包装。
进一步的,所述芦笋为采摘不超过十小时的新鲜芦笋。
进一步的,在打浆取汁之前,先除去芦笋表面老皮。
进一步的,所述浓缩果汁为苹果浓缩汁、橙子浓缩汁、芒果浓缩汁、菠萝浓缩汁、猕猴桃浓缩汁中的一种或者多种的混合。
进一步的,所述甜味剂为木糖醇或赤藓糖醇中的一种。
进一步的,所述水溶性膳食纤维是抗性糊精。
进一步的,所述B液的配置比例为:按重量比赤藓糖醇7%、抗性糊精3%、黄原胶0.06%、卡拉胶0.04%、柠檬酸0.05%、柠檬酸钠0.02%、苹果酸0.01%、食盐0.05%、维生素0.03%。
本发明还提供了第二方面的技术内容,具体涉及一种绿芦笋复合果蔬汁饮料,所述绿芦笋复合果蔬汁饮料采用第一方面技术内容所述任一技术特征组合的制备方法制得。
进一步的,各组分含量为:纯净水64%~77%、绿芦笋汁11%~19%,芒果浓缩汁6%~12%,木糖醇6%~8%,水溶性膳食纤维3%~5%、黄原胶0.05%~0.1%、卡拉胶0.01%~0.05%,柠檬酸0.005%~0.1%、柠檬酸钠0.005%~0.1%、苹果酸0.005%~0.1%、食盐0.02%~0.08%、维生素C 0.01%~0.05%
本发明利用新鲜的芦笋制作芦笋汁,最大程度的保存了芦笋的营养物质,并且为了保证本发明制作饮料的口味和带来更丰富的营养物质,特意增加了浓缩果汁混合。在此基础上,本发明在制作果汁的过程中,使用木糖醇或赤藓糖醇等作为甜味剂,并增加抗性糊精作为水溶性膳食纤维,使得本发明本身还具有一定的养生、减肥、通便的食疗保健功效。
具体实施方式
下面结合具体的实施例详细阐述本发明的内容。
实施例1:
选取在田间采摘不超过3小时的新鲜芦笋,采摘完成后,将芦笋低温保湿避免阳光直晒保存。先将芦笋放入流动的水中浸泡15分钟,这一步的主要目的是初步清除芦笋表面的泥土等杂质,对于原来比较强力附着在芦笋表面的杂质(例如干燥泥土、其他附着在芦笋表面已经干燥的杂质)也能进行软化和润湿。
捞出浸泡时间足够的芦笋,均匀的摊开,采用喷淋的方式,将芦笋表面再仔细的清洗一遍,时间是1min~2min。本步骤的作用在于,清除上一步中不容易清除的附着力强的杂质并且也进一步的清除芦笋本身的锈斑等。以上两步均使用洁净的清水,其中第二部的清水可以用作第一步的浸泡水,以节约水资源。以上两步均在大量水环境中进行,水温控制在15℃~17摄氏度,这样设置有利于降低芦笋的呼吸强度,最大程度保持芦笋的营养物质。
将清洗完成的芦笋快速置于93℃~97℃热水中漂烫5min并沥水,在除去不良风味的时候,尽可能保证芦笋维生素含量。
等到芦笋没有明显滴水时,将芦笋搅拌并打成浆汁,浆汁通过膜过滤器过滤处理留下汁液。
将上述芦笋汁与芒果浓缩汁按重量比2:1~3:2的比例混合放入化糖罐中,边缓慢加入60℃~70℃的纯进水边进行搅拌,直到芦笋汁、芒果浓缩汁与水完全混合,再定容,由此制得A液。
按重量比称取7%赤藓糖醇、3%抗性糊精、0.06%黄原胶、0.04%卡拉胶、 0.05%柠檬酸、0.02%柠檬酸钠、0.01%苹果酸、0.05%食盐、0.03%维生素,放入化糖罐中,加入纯净水(60~70℃),搅拌至完全溶解,定容;由此制得 B液。
按照1:1的比例,将A液和B液混合,定容,使得液体中各组分的含量在一下范围内:纯净水50%~80%、绿芦笋汁10%~25%,芒果浓缩汁5%~15%,木糖醇3%~8%,水溶性膳食纤维3%~5%、黄原胶0.05%~0.1%、卡拉胶 0.01%~0.05%,柠檬酸0.005%~0.1%、柠檬酸钠0.005%~0.1%、苹果酸 0.005%~0.1%、食盐0.02%~0.08%、维生素C0.01%~0.05%。
完成定容后,将液体经过真空脱气、均质、高压瞬时灭菌后包装,完成本发明的绿芦笋复合果蔬汁饮料的制备。
本发明着眼于将芦笋中的大量有益身体健康的物质,以不添加香精、色素、防腐剂的饮料形式向消费者提供,克服了新鲜芦笋不易保存,营养物质容易散失的缺点,可以供人们长期食用。并且为了丰富营养并优化口感,本发明提供的芦笋汁还搭配了合适的浓缩果汁,具体在本实施例里,采用的是芒果浓缩汁,当然在生产实践中,为了满足市场上的各种口味需要,也可以将芒果浓缩汁替换为苹果浓缩汁、橙子浓缩汁、菠萝浓缩汁、猕猴桃浓缩汁中的一种或者多种的混合。并且为了贴合现代消费者养生、减肥、通便等食疗保健需要,本发明的方案里还将甜味剂选用木糖醇或赤藓糖醇并增加抗性糊精作为水溶性膳食纤维。
作为一种优选的,在制备芦笋汁的过程中,芦笋漂烫后打浆之前,去除芦笋表面的老皮。由于老皮纤维素含量丰富,除去老皮再打浆可以显著降低芦笋渣中的纤维素含量,降低芦笋渣对芦笋汁的含有量。
实施例2:
选取在田间采摘不超过10小时的新鲜芦笋,采摘完成后,将芦笋低温保湿避免阳光直晒保存。先将芦笋放入流动的水中浸泡15分钟,初步清除芦笋表面的泥土等杂质。
捞出浸泡时间足够的芦笋,均匀的摊开,采用喷淋的方式,将芦笋表面再仔细的清洗一遍,时间是2min。清除上一步中不容易清除的附着力强的杂质并且也进一步的清除芦笋本身的锈斑等。以上两步均使用洁净的清水,其中第二部的清水可以用作第一步的浸泡水,以节约水资源。以上两步均在大量水环境中进行,水温控制在15℃~17℃。
将清洗完成的芦笋快速置于93℃~97℃热水中漂烫5min并沥水。
等到芦笋没有明显滴水时,将芦笋搅拌并打成浆汁,浆汁通过膜过滤器过滤处理留下汁液。
将上述芦笋汁与芒果浓缩汁按重量比2:1~3:2的比例混合放入化糖罐中,边缓慢加入60℃~70℃的纯进水边进行搅拌,直到芦笋汁、芒果浓缩汁与水完全混合,再定容,由此制得A液。
按重量比称取8%赤藓糖醇、5%抗性糊精、0.1%黄原胶、0.05%卡拉胶、 0.1%柠檬酸、0.1%柠檬酸钠、0.1%苹果酸、0.08%食盐、0.05%维生素,放入化糖罐中,加入纯净水(60~70℃),搅拌至完全溶解,定容;由此制得B液。按照1:1的比例,将A液和B液混合,定容,使得液体中各组分的含量在一下范围内:纯净水64%~77%、绿芦笋汁11%~19%,芒果浓缩汁6%~12%,木糖醇6%~8%,水溶性膳食纤维3%~5%、黄原胶0.05%~0.1%、卡拉胶 0.01%~0.05%,柠檬酸0.005%~0.1%、柠檬酸钠0.005%~0.1%、苹果酸0.005%~0.1%、食盐0.02%~0.08%、维生素C 0.01%~0.05%。
实施例3:
选取在田间采摘不超过10小时的新鲜芦笋,采摘完成后,将芦笋低温保湿避免阳光直晒保存。先将芦笋放入流动的水中浸泡15分钟,初步清除芦笋表面的泥土等杂质。
捞出浸泡时间足够的芦笋,均匀的摊开,采用喷淋的方式,将芦笋表面再仔细的清洗一遍,时间是2min。清除上一步中不容易清除的附着力强的杂质并且也进一步的清除芦笋本身的锈斑等。以上两步均使用洁净的清水,其中第二部的清水可以用作第一步的浸泡水,以节约水资源。以上两步均在大量水环境中进行,水温控制在15℃~17℃。
将清洗完成的芦笋快速置于93℃~97℃热水中漂烫5min并沥水。
等到芦笋没有明显滴水时,将芦笋搅拌并打成浆汁,浆汁通过膜过滤器过滤处理留下汁液。
将上述芦笋汁与芒果浓缩汁按重量比2:1~3:2的比例混合放入化糖罐中,边缓慢加入60℃~70℃的纯进水边进行搅拌,直到芦笋汁、芒果浓缩汁与水完全混合,再定容,由此制得A液。
按重量比称取8%赤藓糖醇、5%抗性糊精、0.1%黄原胶、0.05%卡拉胶、0.1%柠檬酸、0.1%柠檬酸钠、0.1%苹果酸、0.08%食盐、0.05%维生素,放入化糖罐中,加入纯净水(60~70℃),搅拌至完全溶解,定容;由此制得B液。按照1:1.2的比例,将A液和B液混合,定容,使得液体中各组分的含量在一下范围内:纯净水64%~77%、绿芦笋汁11%~19%,芒果浓缩汁6%~12%,木糖醇6%~8%,水溶性膳食纤维3%~5%、黄原胶0.05%~0.1%、卡拉胶 0.01%~0.05%,柠檬酸0.005%~0.1%、柠檬酸钠0.005%~0.1%、苹果酸 0.005%~0.1%、食盐0.02%~0.08%、维生素C 0.01%~0.05%。
完成定容后,将液体经过真空脱气、均质、高压瞬时灭菌后包装,完成本发明的绿芦笋复合果蔬汁饮料的制备。
实施例4:
选取在田间采摘不超过10小时的新鲜芦笋,采摘完成后,将芦笋低温保湿避免阳光直晒保存。先将芦笋放入流动的水中浸泡15分钟,初步清除芦笋表面的泥土等杂质。
捞出浸泡时间足够的芦笋,均匀的摊开,采用喷淋的方式,将芦笋表面再仔细的清洗一遍,时间是2min。清除上一步中不容易清除的附着力强的杂质并且也进一步的清除芦笋本身的锈斑等。以上两步均使用洁净的清水,其中第二部的清水可以用作第一步的浸泡水,以节约水资源。以上两步均在大量水环境中进行,水温控制在15℃~17℃。
将清洗完成的芦笋快速置于93℃~97℃热水中漂烫5min并沥水。
等到芦笋没有明显滴水时,将芦笋搅拌并打成浆汁,浆汁通过膜过滤器过滤处理留下汁液。
将上述芦笋汁与芒果浓缩汁按重量比2:1~3:2的比例混合放入化糖罐中,边缓慢加入60℃~70℃的纯进水边进行搅拌,直到芦笋汁、芒果浓缩汁与水完全混合,再定容,由此制得A液。
按重量比称取8%赤藓糖醇、5%抗性糊精、0.1%黄原胶、0.05%卡拉胶、 0.1%柠檬酸、0.1%柠檬酸钠、0.1%苹果酸、0.08%食盐、0.05%维生素,放入化糖罐中,加入纯净水(60~70℃),搅拌至完全溶解,定容;由此制得B液。按照1:1.1的比例,将A液和B液混合,定容,使得液体中各组分的含量在一下范围内:纯净水64%~77%、绿芦笋汁13%~21%,芒果浓缩汁7%~15%,木糖醇4%~7%,水溶性膳食纤维2%~4%、黄原胶0.02%~0.08%、卡拉胶 0.01%~0.03%,柠檬酸0.003%~0.08%、柠檬酸钠0.004%~0.08%、苹果酸 0.003%~0.08%、食盐0.01%~0.06%、维生素C 0.01%~0.04%。
完成定容后,将液体经过真空脱气、均质、高压瞬时灭菌后包装,完成本发明的绿芦笋复合果蔬汁饮料的制备。
利用实施例1~实施例4配制的方案做社会实验,分别随机选取年龄阶层在18~25岁、26~30岁、31~45岁、46~60岁、61~75岁的实验者,各年龄阶层的人数相等且男女比例1:1,试验时间4周,每周试验一次,每次选择不同实施例配制的饮料255ml/人的方式,请实验者饮用,并对外观色泽、品尝口感以及饮用后感受三个方面,按照满分100分进行打分。对每一个年龄阶层的每一个方面的评价数据去掉一个最高分,去掉一个最低分,其余分数取平均分后,相关结果统计如下:
实施例1:
实施例2:
年龄阶层 | 外观色泽 | 口感 | 感受 |
18~25 | 80.9 | 92.2 | 90.2 |
26~30 | 83.1 | 94.4 | 90.5 |
31~45 | 92.5 | 87.1 | 85.3 |
46~60 | 85.3 | 80.1 | 81.7 |
61~75 | 88.5 | 92.1 | 81.1 |
实施例3:
年龄阶层 | 外观色泽 | 口感 | 感受 |
18~25 | 85.0 | 93.7 | 90.5 |
26~30 | 88.9 | 95.3 | 91.0 |
31~45 | 91.6 | 90.7 | 88.3 |
46~60 | 91.3 | 88.1 | 93.7 |
61~75 | 92.7 | 93.3 | 96.3 |
实施例4:
综合实验结果来看,普遍的趋势是,年龄越小更倾向于颜色鲜丽、甜度高的饮料,年龄越大,对于外观颜色的要求差别不是很明显,对于鲜艳的或者颜色淡一点的。口味上偏液偏淡,对于甜度高的饮料接受度下降。尤其对于 61~75岁年龄阶层的实验者来说,他们更关注的是实际的保健效果。综合以上结论以及在考虑了生产成本后,实施例3的配制方式以及该配制方式生产出的饮料,成本更合理,市场总的接受度最大。
需要说明的是,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
当然,上述说明也并不仅限于上述举例,本申请未经描述的技术特征可以通过或采用现有技术实现,在此不再赘述;以上实施例仅用于说明本申请的技术方案并非是对本申请的限制,如来替代,本申请仅结合并参照优选的实施方式进行了详细说明,本领域的普通技术人员应当理解,本技术领域的普通技术人员在本申请的实质范围内所做出的变化、改型、添加或替换都不脱离本申请的宗旨,也应属于本申请的权利要求保护范围。
Claims (9)
1.一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,包括了以下步骤:
1)芦笋汁制备
①将芦笋置于流动水中浸泡处理10min~15min,捞出,并均匀喷淋所述芦笋表面1min~2min;
②将步骤(1)中芦笋置于93℃~97℃热水中漂烫5min并沥水;
③将步骤(2)中的芦笋打浆取汁并用膜过滤器过滤处理;
2)A液制备:
按重量比芦笋汁:浓缩果汁为2:1~3:2的比例称取芦笋汁和浓缩果汁,放入化糖罐中,缓慢加入60℃~70℃的纯进水并进行搅拌,直到完全溶解,定容;
3)B液制备:
按重量比称取3%~8%甜味剂、3%~5%水溶性膳食纤维、0.05%~0.1%黄原胶、0.01%~0.05%卡拉胶、0.005%~0.1%柠檬酸、0.005%~0.1%柠檬酸钠、0.005%~0.1%苹果酸、0.02%~0.08%食盐、0.01%~0.05%维生素,放入化糖罐中,缓慢加入60℃~70℃的纯进水并进行搅拌,直到完全溶解,定容;
4)制备绿芦笋复合果蔬汁饮料:
按重量比为1:1~1:1.2的比绿芦笋复合果蔬汁饮料例分别称取A液和B液,混合后定容,在经过真空脱气、均质、高压瞬时灭菌后包装。
2.根据权利要求1所述的一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,所述芦笋为采摘不超过十小时的新鲜芦笋。
3.根据权利要求2所述的一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,在打浆取汁之前,先除去芦笋表面老皮。
4.根据权利要求3所述的一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,所述浓缩果汁为苹果浓缩汁、橙子浓缩汁、芒果浓缩汁、菠萝浓缩汁、猕猴桃浓缩汁中的一种或者多种的混合。
5.根据权利要求4所述的一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,所述甜味剂为木糖醇或赤藓糖醇中的一种。
6.根据权利要求5所述的一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,所述水溶性膳食纤维是抗性糊精。
7.根据权利要求6所述的一种绿芦笋复合果蔬汁饮料制备方法,其特征在于,所述B液的配置比例为:按重量比赤藓糖醇7%、抗性糊精3%、黄原胶0.06%、卡拉胶0.04%、柠檬酸0.05%、柠檬酸钠0.02%、苹果酸0.01%、食盐0.05%、维生素0.03%。
8.一种绿芦笋复合果蔬汁饮料,其特征在于,采取权利要求1-7任意所述的制备方法制得。
9.根据权利要求8所述的一种绿芦笋复合果蔬汁饮料,其特征在于,各组分含量为:纯净水64%~77%、绿芦笋汁11%~19%,芒果浓缩汁6%~12%,木糖醇6%~8%,水溶性膳食纤维3%~5%、黄原胶0.05%~0.1%、卡拉胶0.01%~0.05%,柠檬酸0.005%~0.1%、柠檬酸钠0.005%~0.1%、苹果酸0.005%~0.1%、食盐0.02%~0.08%、维生素C 0.01%~0.05%。
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