CN112741248A - 一种有机果蔬固体饮料及其制备方法 - Google Patents
一种有机果蔬固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种有机果蔬固体饮料及其制备方法，由有机果蔬和辅料以下配比原料制成：胡萝卜：芹菜：西瓜：生姜：大蒜：辅料=30～50份：20～25份：10～12.5份：0.9～1.0份：0.08～0.09份：22.855～23.91份，所述的辅料包括甜菊糖苷0.025～0.03份，麦芽糊精22.63～23.63份，二氧化硅0.2～0.25份，经清洗、粉碎、稠膏、干燥、包装等生产工艺，得到营养均衡、高纯度、饮用方便的有机果蔬固体饮料，由于在加工过程中经过了浸渍渗漉工艺，原料中的营养成分被充分提取出来，得到的营养成分纯度高、去除了杂质，更易于人体吸收和利用。
Description
技术领域
本发明涉及果蔬制品技术领域，具体地说涉及一种有机果蔬固体饮料及其制备方法。
背景技术
固体饮料是水分含量在5%以内，具有一定形状，例如颗粒状、片状、块状、粉末状，需经冲溶才可以饮用的饮料。固体饮料是由液体原料除去水分而制成的，去除水分的目的：一是防止被干燥饮料由于其本身的酶或微生物引起的变质或腐败，以利储藏；二是便于储存和运输。与液体饮料相比，固体饮料具有携带方便、饮用方便、易于保持卫生、包装简易、运输方便等特点。
从目前市场来看，为适应消费者对固体饮料口味、营养保健等多方面的需要，固体饮料行业积极开发动植物蛋白、果蔬汁、速溶咖啡、速溶茶等功能性固体饮料。同时开始遵循天然、营养、回归自然的原则，使固体饮料朝着组分营养化、品种多样化、功能保健化、成分绿色化、包装优雅化的良性方向发展。
果蔬是人体所需维生素和无机盐的重要来源之一，是人们日常生活中不可缺少的食品。人体需要六大营养素包括碳水化合物、蛋白质、脂肪、维生素、无机盐、微量元素，还需要适量的纤维素，这些营养是人体所必需的，缺少或过多均不行，而且各营养成分之间必须均衡、合理，营养不足、营养不平衡或过剩均可造成身体不适甚至导致某些疾病的发生。
有机果蔬是指在果蔬生产过程中严格按照有机生产规程，无农药、无化肥、无激素、无转基因，采取可持续发展的农业技术，协调种植平衡，维持农业生态系统持续稳定，且经过有机食品认证机构鉴定认证，并颁发有机食品证书的果蔬产品。有机果蔬的种植讲究的是安全、自然的生产方式，可以很好地促进和维持生态平衡。有机果蔬无化学残留，口感佳，而且已被证明比普通果蔬更具营养。随着人们对食品安全的需求日益强烈，使得有机果蔬及其制品的市场前景都非常乐观。
胡萝卜又称金笋、丁香萝卜、红萝卜、黄萝卜。其熟食能作菜，生吃能代水果，富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。每100克胡萝卜中，约含蛋白质0.6克，脂肪0.3克，糖类7.6-8.3克，铁0.6毫克，维生素A原（胡萝卜素）1.35-17.25毫克，维生素B1 0.02-0.04毫克，维生素B2 0.04～0.05毫克，维生素C12毫克，另含果胶、淀粉、无机盐和多种氨基酸。科学研究证实，每天吃两根胡萝卜，可使血中胆固醇降低10％～20％；每天吃三根胡萝卜，有助于预防心脏疾病和肿瘤。同时，胡萝卜还具有一定的药用价值。胡萝卜味甘、性平，具有补五脏、益肠胃、利胸膈的功效。《本草纲目》说它“下气补中，利胸膈肠胃，安五脏、令人健食、有益无损，可作高血压、高脂血症、糖尿病、尿毒症等病症的辅助治疗的治物”。
芹菜有香芹和水芹之分，香芹生于旱地，香气较浓，故又有旱芹、药芹之称；水芹生于沼泽地，香气稍淡。芹菜的营养价值较高，我国自汉代之前就普遍食用。以旱芹为例，每100克旱芹含蛋白质1.6克、糖类1.4克、粗纤维0.44克、钙61毫克、磷61毫克、铁8.5毫克、维生素C29毫克、胡萝卜素0.08毫克、维生素B1 0.02毫克、维生素B2 0.03毫克、烟酸0.22毫克。水芹营养与旱芹大致相同，但含铁和维生素C均比旱芹多，含磷较旱芹少。现代医学认为，芹菜最适于预防高血压、高血脂、动脉硬化和降低胆固醇，有保护血管的作用。这是因为芹菜中含有丰富的维生素B、维生素C、维生素P、胡萝卜素和芹菜素等，还含有挥发油、甘露醇、环乙六醇及钙、磷、铁等元素，这些物质有一定镇静作用，专家们还发现单用芹菜煎剂取汁服，可降低血黏稠度和抗血栓形成。中医学认为，芹菜味苦、甘、性凉。具有清热熄风、健神醒脑、健脾养胃、益气养血、利尿调经的功效。《神农本草经》一书中有芹菜能“止血养精、保血脉、益气血”之说，可作为高血压、血管硬化、神经衰弱及消化不良等病症的辅助治疗食品，也可用来治疗妇女月经不调和赤白带。
西瓜又称寒瓜，号称夏季瓜果之王。相传在五代时期就由非洲传入我国，故名西瓜。西瓜不仅口感好而且含多种营养成分，据测定，每500克果实中含蛋白质6克、糖40克、粗纤维1.5克、钾0.6克、磷50毫克、镁42毫克、维生素C15毫克、维生素A0.85毫克，还含有氨基酸、苹果酸、果胶质、苷类、碱类、醛类等。西瓜果实不仅具有丰富的营养，而且具有良好的药用价值。西瓜可预防和治疗酷热中暑、心热烦躁、风火压痛、口舌生疮、咽喉肿痛、炎症、高血压等多种疾病，适用于中署、发热、烦渴、小便黄赤、醉酒、肾性水肿、高血压病及老年人便秘等病症。
生姜是常用的调味食品之一，有老、嫩之分，药用价值以老者为佳，含有蛋白质、多种维生素、胡萝卜素、钙、铁、磷等营养成分，还含有姜醇、姜烯、水芹烯、柠檬醛和芳香等油性的挥发油，中医药学里具有发散、止呕、止咳等功效。生姜有杀菌的功效，体外实验表明，姜对伤寒杆菌、霍乱弧菌有明显的抑制作用。生姜可以助阳，按中医理论，生姜是助阳之品，生姜可以解毒，生姜能解生半夏、生南星之毒，煎汤饮服，可用于中半夏、南星毒引起的喉哑舌肿麻木等症。
大蒜，古代称之为胡蒜，因汉代张骞出使西域带回而得名。大蒜营养丰富，每100克含蛋白质4.4克、脂肪0.2克、碳水化合物23.6克、钙5毫克、磷44毫克、铁0.4毫克、维生素C3毫克。此外，还含有硫胺素、核黄素、尼克酸、蒜素、柠檬醛以及硒和锗等微量元素，还含有约0.2%的挥发油，其中主要成分为大蒜辣素，具有杀菌作用，是大蒜中所含的蒜氨酸受大蒜酶的作用水解产生的。大蒜既是一种常用的蔬菜调味品，又有很好的药用价值。中医药学里大蒜味辛、性温，具有健脾开胃、下气祛风、解毒驱虫、散瘀止血、利尿降压、袪痰止泻等功效。
目前市场上的果蔬固体饮料一般是以果蔬粉为原料，经添加适量白砂糖调配后进行粉碎、混合、包装而成的果蔬固体饮料；或以果蔬汁为原料，经添加或不添加麦芽糊精、干燥（或烘干）、粉碎（烘干时需要）、筛分、包装而成果蔬固体饮料。现有的果蔬固体饮料由于其加工过程中没有对其中的营养成分进行提取，存在营养成分纯度低，营养不均衡的问题。
发明内容
本发明的目的是提供一种营养均衡、高纯度、饮用方便的一种有机果蔬固体饮料及其制备方法。
本发明是采用如下技术方案实现其发明目的的，一种有机果蔬固体饮料，它由有机果蔬和辅料按以下配比原料制成：胡萝卜：芹菜：西瓜：生姜：大蒜：辅料= 30～50份：20～25份：10～12.5份：0.9～1.0份：0.08～0.09份：22.855～23.91份。
本发明所述的辅料包括甜菊糖苷0.025～0.03份，麦芽糊精22.63～23.63份，二氧化硅0.2～0.25份。
进一步优选地，本发明所述的胡萝卜：芹菜：西瓜：生姜：大蒜：辅料的配比为37.5份：25份：12.5份：1.0份：0.09份：23.91份。
进一步优选地，本发明所述的辅料包括甜菊糖苷0.03份，麦芽糊精23.63份，二氧化硅0.25份。
一种有机果蔬固体饮料的制备方法，它包括以下步骤：
⑴清洗：将配比中的果蔬原料清洗，凉干备用；
⑵碎粉：将经步骤⑴清洗晾干的果蔬切碎、捣碎后备用；
⑶稠膏：将经步骤⑵处理的果蔬，用25%的乙醇作为溶剂，浸渍40小时后渗漉，收集渗漉液，将渗漉液浓缩至稠膏，再将稠膏烘干得到提取物，在提取物中加入浓度8.5%的氯化钠、提取物重量10倍的蒸馏水，煮沸至完全溶解，冷却，得到混合提取物；
⑷干燥：将步骤⑶得到的混合提取物烘干至粉末状，加入配比中的辅料，搅拌均匀，得到混合粉料；
⑸包装：将步骤⑷得到的混合粉料称重、包装，即得到成品果蔬固体饮料。
进一步地，本发明步骤⑷中所述的烘干为温度42℃，连续烘干3～4小时。
为了提高产品的品质，本发明的果蔬固体饮料还在生产过程中设置了对包装材料和生产环境紫外线照射3小时，进行灭菌消毒。
由于采用上述技术方案，本发明较好的实现了发明目的，其采用胡萝卜、芹菜、西瓜、生姜、大蒜等有机果蔬，根据各自组分及营养成分的特点，经过精准计算，添加甜菊糖苷、麦芽糊精、二氧化硅为辅料，得到营养均衡、营养成分纯度高、饮用方便的果蔬固体饮料。由于在加工过程中经过了浸渍渗漉工艺，原料中的营养成分被充分提取出来，得到的营养成分纯度高、去除了杂质，更易于人体吸收和利用。经检测，成品果蔬固体饮料含有丰富钙、钾、磷、镁多种矿物质以及维生素A、C、E等多种维生素，由于其中的营养成分经过提纯，易于被人体利用和吸收，可针对性地进行营养补充，增强人体免疫力，是不同年龄阶段均可食用的营养果蔬固体饮料食品。本发明有机果蔬固体饮料的制作工艺可以采用国内先进的全自动清洗、碎粉、稠膏、固体、灭菌、包装等生产工艺，基本实现全自动化生产，有效减少生产过程中的人工污染，在固体饮料生产区域进行紫外线消毒，保持生产环境质量优良、无污染。
本发明选用有机果蔬，进行科学配方，富含胡萝卜素、芹菜素、大蒜素、膳食纤维、瓜氨酸、香茄红素、姜油酮、多元酸人参萜三醇、蒜氨酸、硒等多种营养成分。该果蔬固体饮料是健康食品的良方，优良的科学配方中含有丰富的维生素A、C、E和有机物质，有效提高人体维生素，纤维素及矿物质的营养程度；由于成品固体果蔬饮料中的营养成分经过提纯，更适合人体的有效利用，具有良好的养生保健，防衰抗衰的功能。该配方经过多年的跟踪观察，成品果蔬固体饮料中含有丰富的钙、钾、钠、镁、铁、铜等多种矿物质，对各年龄段均有增强人体免疫能力、养生保健、防衰抗衰的功能。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1：
一种有机果蔬固体饮料，由有机果蔬和辅料按以下配比原料制成：胡萝卜：芹菜：西瓜：生姜：大蒜：辅料= 50份：30份：20份：2份：0.1份：23.91份。
本实施例中辅料包括甜菊糖苷0.03份，麦芽糊精23.63份，二氧化硅0.25份。
一种有机果蔬固体饮料的制备方法，包括以下步骤：
⑴清洗：果蔬产品来自专业有机种植基地，经精心挑选，采用自动化设备将配比中的果蔬原料清洗，凉干备用；
⑵碎粉：采用专业自动化设备将步骤⑴清洗晾干的果蔬切碎、捣碎至符合工艺要求后备用；
⑶稠膏：将经步骤⑵处理的果蔬，用25%乙醇作为溶剂，浸渍40小时后渗漉，收集渗漉液，将渗漉液浓缩至稠膏，将稠膏烘干得到提取物，在提取物中加入浓度8.5%的氯化钠、提取物重量10倍的蒸馏水，煮沸至完全溶解，冷却，得到混合提取物；
⑷干燥：采用自动化设备将步骤⑶得到的混合提取物于42℃，连续烘干4小时，至粉末状，加入配比中的辅料，搅拌均匀，得到混合粉料；
⑸包装：将步骤⑷得到的混合粉料使用卷膜袋灌装，每袋8g，每小盒12袋，每大盒20小盒。
生产过程中保持车间室内空气质量良好、无污染，为了改善果蔬固体饮料加工车间的环境，本实施例在可能存在污染的区域安装紫外灯，包括原材料车间、生产设备、包装材料等，采用紫外线进行消毒，以上各车间利用停产时进行辐射消毒，每次消毒时间3～6小时，每周一次。
实施例2
一种有机果蔬固体饮料，由有机果蔬和辅料按以下配比原料制成：胡萝卜：芹菜：西瓜：生姜：大蒜：辅料= 30份：20份：10份：0.9份：0.08份：22.855份。
本实施例中辅料包括甜菊糖苷0.025份，麦芽糊精22.63份，二氧化硅0.2份。
余同实施例1。
实施例3
一种有机果蔬固体饮料，由有机果蔬和辅料按以下配比原料制成：胡萝卜：芹菜：西瓜：生姜：大蒜：辅料= 37.5份：25份：12.5份：1.0份：0.09份：22.855份。
本实施例中辅料包括甜菊糖苷0.03份，麦芽糊精22.63份，二氧化硅0.25份。
余同实施例1。
实验例：有机果蔬固体饮料成品理化指标及营养成分检测
取实施例3所得果蔬固体饮料，按照标准指定的检测方法检测其感官、理化指标，并与市售果蔬固体饮料对比检测其中的营养成分含量，成品果蔬固体饮料各项指标检测结果见表1，营养成分检测对比结果见表2。
表1 成品果蔬固体饮料检测结果
表2 果蔬固体饮料营养成分对比表
由表1、表2可知，按照实施例3的配比和工艺得到的果蔬固体饮料完全符合国家标准GB/T 29602 固体饮料的标准要求。其中维生素A、维生素C、维生素E、钙、磷、钾、镁等营养成分的含量明显高于市售固体饮料。维生素A有促进生长繁殖，维持骨骼、上皮组织、视力和粘膜上皮正常分泌等多种生理功能。维生素E有抗氧化的作用，对于清除人体衰老的物质自由基有着很好的清除作用，并且可以提高人体的记忆能力、思考能力以及增强人体的免疫力。与市售固体饮料相比，本发明的固体果蔬饮料含有胡萝卜素、芹菜素、大蒜素、膳食纤维、瓜氨酸、香茄红素、姜油酮、人参萜三醇、蒜氨酸等营养成分，可有效提高人体免疫力，具有良好的养生保健，防衰抗衰的功能。
Claims (10)
1.一种有机果蔬固体饮料，其特征在于它由有机果蔬和辅料按以下配比原料制成：胡萝卜：芹菜：西瓜：生姜：大蒜：辅料= 30～50份：20～25份：10～12.5份：0.9～1.0份：0.08～0.09份：22.855～23.91份。
2.根据权利要求1所述的一种有机果蔬固体饮料，其特征在于所述的辅料包括甜菊糖苷0.025～0.03份，麦芽糊精22.63～23.63份，二氧化硅0.2～0.25份。
3.根据权利要求1或2所述的一种有机果蔬固体饮料，其特征在于所述的胡萝卜：芹菜：西瓜：生姜：大蒜：辅料=37.5份：25份：12.5份：1.0份：0.09份：23.91份。
4.根据权利要求1或2所述的一种有机果蔬固体饮料，其特征在于所述的辅料包括甜菊糖苷0.03份，麦芽糊精23.63份，二氧化硅0.25份。
5.根据权利要求3所述的一种有机果蔬固体饮料，其特征在于所述的辅料包括甜菊糖苷0.03份，麦芽糊精23.63份，二氧化硅0.25份。
6.一种有机果蔬固体饮料的制备方法，其特征在于它包括以下步骤：
⑴清洗：将配比中的果蔬原料清洗，凉干备用；
⑵碎粉：将经步骤⑴清洗晾干的果蔬切碎、捣碎后备用；
⑶稠膏：将经步骤⑵处理的果蔬，用25%的乙醇作为溶剂，浸渍40小时后渗漉，收集渗漉液，将渗漉液浓缩至稠膏，再将稠膏烘干得到提取物，在提取物中加入浓度8.5%的氯化钠、提取物重量10倍的蒸馏水，煮沸至完全溶解，冷却，得到混合提取物；
⑷干燥：将步骤⑶得到的混合提取物烘干至粉末状，加入配比中的辅料，搅拌均匀，得到混合粉料；
⑸包装：将步骤⑷得到的混合粉料称重、包装，即得到成品果蔬固体饮料。
7.根据权利要求6所述的一种有机果蔬固体饮料的制备方法，特征在于所述的果蔬的配比为胡萝卜：芹菜：西瓜：生姜：大蒜= 30～50份：20～25份：10～12.5份：0.9～1.0份：0.08～0.09份；所述的步骤⑷中所述的烘干为温度42℃，连续烘干3～4小时。
8.根据权利要求6或7所述的一种有机果蔬固体饮料的制备方法，其特征在于辅料包括甜菊糖苷0.025～0.03份，麦芽糊精22.63～23.63份，二氧化硅0.2～0.25份。
9.根据权利要求6或7所述的一种有机果蔬固体饮料的制备方法，其特征在于所述的果蔬的配比为胡萝卜：芹菜：西瓜：生姜：大蒜=37.5份：25份：12.5份：1.0份：0.09份。
10.根据权利要求8或9所述的一种有机果蔬固体饮料的制备方法，其特征在于所述的辅料包括甜菊糖苷0.03份，麦芽糊精23.63份，二氧化硅0.25份。
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| CN1108483A (zh) * | 1994-03-12 | 1995-09-20 | 陈顺志 | 一种快餐药粥的生产方法 |
| CN105559077A (zh) * | 2015-11-26 | 2016-05-11 | 陕西高新实业有限公司 | 一种保健口服液的制备方法 |
| CN107950707A (zh) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | 自调配饮料组合物，及其制备方法和应用 |
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| CN1108483A (zh) * | 1994-03-12 | 1995-09-20 | 陈顺志 | 一种快餐药粥的生产方法 |
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| CN107950707A (zh) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | 自调配饮料组合物，及其制备方法和应用 |
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