CN113115875A - 一种荸荠饮料配方及其制备工艺 - Google Patents
一种荸荠饮料配方及其制备工艺 Download PDFInfo
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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
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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
- 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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- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种荸荠饮料配方,按1000重量份计,由白砂糖55‑60份、浓缩甘蔗汁10‑20份、三氯蔗糖0.01‑0.05份、荸荠30‑35份、玉米淀粉0.1‑0.5份、食用香精0.5‑1份和水组成。本发明通过将荸荠与甘蔗汁进行结合使其能够适合所有人群饮用,改善了甘蔗汁的局限性,增加了其适用面。本发明制备的荸荠饮料具有促进人体代谢,调节酸碱平衡的功效,本发明荸荠饮料口感清新爽脆,具有解腻开胃的功效;同时本发明还能够消暑解渴,缓解咽喉疼痛;生津解酒,去除内脏燥热;本发明制备工艺简单,具有产业化前景。
Description
技术领域
本发明涉及食品技术领域,具体的涉及一种荸荠饮料配方及其制备工艺。
背景技术
荸荠,又称马蹄,皮色紫黑,肉质洁白,味甜多汁,清脆可口,自古有地下雪梨之美誉,北方人视之为江南人参。荸荠口感甜脆,营养丰富,含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物,可以用来烹调,可制淀粉。荸荠本身含有的荸荠英具有显著的抑菌功能,其质构热稳定性也是荸荠的一个显著特性。
甘蔗汁,即为甘蔗压榨之后产生的汁液。具有食疗作用,治肺虚热咳嗽,清热解毒。甘蔗的营养价值很高,它含有水分比较多,水分占甘蔗的84%。甘蔗含糖量最为丰富,其中的蔗糖、葡萄糖及果糖,含量达12%。此外,经科学分析,甘蔗还含有人体所需的其他物质,如蛋白质0.2克、脂肪0.5克、钙8毫克、磷4毫克、铁1.3毫克。另外,甘蔗还含有天门冬氨酸、谷氨酸、丝氨酸、丙氨酸等多种有利于人体的氨基酸,以及维生素B1、维生素B2、维生素B6和维生素C等等。甘蔗的含铁量在各种水果中,雄踞“冠军”宝座。甘蔗榨成汁,并不会破坏以上营养成分,并且口感更佳,是不错的选择。
甘蔗虽是果中佳品,但亦有不适合它的人群,比如患有胃寒、呕吐、便泄、咳嗽、痰多等症的病人,暂时不吃或少吃甘蔗,以免加重病情。另外还必须注意:若保管欠妥易于霉变。那种表面带“死色”的甘蔗,切开甘蔗,其断面呈黄色或猪肝色,闻之有霉味,咬一口带酸味、酒糟味的甘蔗误食后容易引起霉菌中毒,导致视神经或中枢神经系统受到损害,严重者还会使人双目失明,患全身痉挛性瘫痪等难以治愈疾病。甘蔗渣属于粗纤维质,人类的肠胃并无法消化这种纤维,还有可能会造成消化道受伤。
而目前并未见同时采用荸荠和甘蔗制备饮料的先例,因此提供一种适合所有人群饮用的荸荠甘蔗复合饮料是本领域技术人员亟需解决的技术问题。
发明内容
有鉴于此,本发明提供了一种荸荠甘蔗汁复合饮料;
为了实现上述目的,本发明采用如下技术方案:
一种荸荠饮料配方,按1000重量份计,由以下原料组成,白砂糖55-60份、浓缩甘蔗汁10-20份、三氯蔗糖0.01-0.05份、荸荠30-35份、玉米淀粉0.1-0.5份、食用香精0.5-1份,余量为水。
优选的,由以下原料组成,白砂糖57份、浓缩甘蔗汁15份、三氯蔗糖0.02份、荸荠33份、玉米淀粉0.2份、食用香精0.7份,水894.08份。
本发明的有益效果在于:本发明采用的荸荠性寒具有清肺热的功效,里面所含有的黏液质以及水分,能够润肺化痰,可以缓解阴虚肺热所引起的咳嗽和咳浓痰。荸荠白白嫩嫩的,里面汁液非常的丰富,具有生津止渴以及消除心中烦闷的功效。荸荠能够入胃经和肺经,具有润肺化痰和清热生津的功效,同时也可以开胃。里面含有的荸荠英,能够抑制大肠杆菌以及金色葡萄球菌等预防感冒的传染,同时也能够辅助治疗尿路感染、扁桃体发炎、败血症以及肺炎等。本发明通过将荸荠与甘蔗汁进行结合使其能够适合所有人群饮用,改善了甘蔗汁的局限性,增加了其适用面。
进一步,上述食用香精为复合香精、荸荠香精和甘蔗香精的混合物。
更进一步,上述复合香精为丙二醇,香兰素,乙基麦芽酚的混合物,复合香精、荸荠香精和甘蔗香精按1:0.4-0.5:1.5-2.5的质量比混合。
本发明采用的荸荠香精即为马蹄香精,
本发明还提供了上述荸荠饮料的制备工艺,包括以下步骤:
(1)称量:按上述荸荠饮料配方称取各原料;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-10~-5℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,并将玉米淀粉在20-25℃下溶于第一份水中;然后将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,并置于化糖灌中加热到80℃的软化热水中剪切10min之后,用200目的过滤布进行过滤得到混合溶液A,然后将第三份水加热一并将玉米淀粉溶液、混合液A、食用香精和第三份水依次倒入调配罐混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在20-25℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入高温灭菌灌或杀菌釜中进行恒温灭菌,然后冷却、出笼,即得荸荠饮料。
本发明的有益效果在于:本发明制备的荸荠饮料具有促进人体代谢,调节酸碱平衡的功效,本发明荸荠饮料口感清新爽脆,具有解腻开胃的功效;同时本发明还能够消暑解渴,缓解咽喉疼痛;生津解酒,去除内脏燥热;本发明制备工艺简单,具有产业化前景。
进一步,按重量份计,上述步骤(4)中第一份水为20-30份,第二份水为100-200份、其余水为第三份水。
采用上述进一步的有益效果在于:本发明中上述分化方案更好的溶解原辅料,便于生产加工。
进一步,上述步骤(4)中第二份水的加热温度为75-85℃,第三份水的加热温度为70-75℃。
采用上述进一步的有益效果在于:本发明采用上述温度能够更好的溶解白砂糖并将于其它原料互溶,同时还可以利用巴氏灭菌原理对混合液做消毒灭菌处理。
进一步,上述步骤(6)中料液灌装机中进行灌装的同时还需要向混合料中注入氮气,且氮气注入满灌装机。
采用上述进一步的有益效果在于:本发明冲入氮气一是微生物的生长多数需要氧气,充入氮气后,可以排除袋中的氧气,减慢氧化作用破坏生存环境同时,氮气是一种很不活泼的物质,在常温、常压下绝大多数物质都与它不会发生反应;二是在饮品中充入氮气,可以增加液体的表面张力,产生的气泡非常细腻,口感浓郁,同时让饮品变得更加顺滑、滋润、绵密。
进一步,上述步骤(7)中杀菌温度为110-130℃,恒温杀菌时间为10-30min。
采用上述进一步的有益效果在于:由于本产品无防腐剂,零添加采用湿热灭菌原理及工艺对最终产品做彻底灭菌,防止腐败变质,保证货架期的稳定性。
具体实施方式
下面将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1
荸荠饮料的制备工艺步骤为:
(1)称取白砂糖55份、浓缩甘蔗汁20份、三氯蔗糖0.05份、荸荠30份、玉米淀粉0.1份、食用香精1份,水893.85份;香精为复合香精、荸荠香精和甘蔗香精按1:0.5:1.5的质量比混合;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-10℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,第一份水为30份,第二份水为100份、第三份水763.85份,将玉米淀粉在25℃下溶于第一份水中;加热第二份水至85℃并将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,搅拌混合5min之后,用100目的过滤布进行过滤得到混合溶液A,然后将第三份水加热至75℃并将玉米淀粉溶液、混合液A、食用香精和第三份水依次混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在25℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,并注入氮气,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入110℃的高温灭菌灌或杀菌釜中进行恒温灭菌30min,然后冷却、出笼,即得荸荠饮料。
实施例2
荸荠饮料的制备工艺步骤为:
(1)称取白砂糖60份、浓缩甘蔗汁10份、三氯蔗糖0.01份、荸荠35份、玉米淀粉0.5份、食用香精1份,水893.49份;香精为复合香精、荸荠香精和甘蔗香精按1:0.4:2.5的质量比混合;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-5℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,第一份水为20份,第二份水为200份、第三份水673.49份,将玉米淀粉在20℃下溶于第一份水中;加热第二份水至75℃并将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,搅拌混合15min之后,用200目的过滤布进行过滤得到混合溶液A,然后将第三份水加热至70℃并将玉米淀粉溶液、混合液A、食用香精和第三份水依次混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在20℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,并注入氮气,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入130℃的高温灭菌灌或杀菌釜中进行恒温灭菌10min,然后冷却、出笼,即得荸荠饮料。
实施例3
荸荠饮料的制备工艺步骤为:
(1)称取白砂糖58份、浓缩甘蔗汁12份、三氯蔗糖0.03份、荸荠32份、玉米淀粉0.3份、食用香精0.8份,水896.87份;香精为复合香精、荸荠香精和甘蔗香精按1:0.5:2.5的质量比混合;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-10℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,第一份水为25份,第二份水为155份、第三份水816.87份,将玉米淀粉在20℃下溶于第一份水中;加热第二份水至80℃并将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,搅拌混合10min之后,用150目的过滤布进行过滤得到混合溶液A,然后将第三份水加热至75℃并将玉米淀粉溶液、混合液A、食用香精和第三份水依次混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在20℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,并注入氮气,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入115℃的高温灭菌灌或杀菌釜中进行恒温灭菌20min,然后冷却、出笼,即得荸荠饮料。
实施例4
荸荠饮料的制备工艺步骤为:
(1)称取白砂糖55份、浓缩甘蔗汁20份、三氯蔗糖0.05份、荸荠35份、玉米淀粉0.2份、食用香精0.6份,水889.15份;香精为复合香精、荸荠香精和甘蔗香精按1:0.4:2的质量比混合;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-10℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,第一份水为30份,第二份水为170份、第三份水689.15份,将玉米淀粉在20℃下溶于第一份水中;加热第二份水至85℃并将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,搅拌混合10min之后,用100目的过滤布进行过滤得到混合溶液A,然后将第三份水加热至70℃并将玉米淀粉溶液、混合液A、食用香精和第三份水依次混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在25℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,并注入氮气,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入125℃的高温灭菌灌或杀菌釜中进行恒温灭菌25min,然后冷却、出笼,即得荸荠饮料。
实施例5
荸荠饮料的制备工艺步骤为:
(1)称取白砂糖57份、浓缩甘蔗汁15份、三氯蔗糖0.02份、荸荠33份、玉米淀粉0.2份、食用香精0.7份,水894.08份;香精为复合香精、荸荠香精和甘蔗香精按1:0.5:2的质量比混合;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-5℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,第一份水为25份,第二份水为185份、第三份水684.08份,将玉米淀粉在25℃下溶于第一份水中;加热第二份水至80℃并将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,搅拌混合10min之后,用200目的过滤布进行过滤得到混合溶液A,然后将第三份水加热至70℃并将玉米淀粉溶液、混合液A、食用香精和第三份水依次混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在25℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,并注入氮气,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入121℃的高温灭菌灌或杀菌釜中进行恒温灭菌20min,然后冷却、出笼,即得荸荠饮料。
试验例
按GB/T31326-2014中的检测内容对本发明实施例1-5中生产的荸荠饮料进行检测,结果见表1,同时对本发明实施例1-5中生产的荸荠饮料含有的能量、蛋白质、脂肪、碳水化合物、钠含量进行检测,结果见表2。
表1 GB/T31326-2014检测结果
项目 | 状态 | 杂质 | 口感 | 气味 | 总膳食纤维(g/L) |
实施例1 | 清澈透明 | 无杂质 | 清新爽脆 | 无异味 | 2.1 |
实施例2 | 清澈透明 | 无杂质 | 清新爽脆 | 无异味 | 2.5 |
实施例3 | 清澈透明 | 无杂质 | 清新爽脆 | 无异味 | 2.0 |
实施例4 | 清澈透明 | 无杂质 | 清新爽脆 | 无异味 | 1.8 |
实施例5 | 清澈透明 | 无杂质 | 清新爽脆 | 无异味 | 2.8 |
表2 营养含量检测结果
Claims (9)
1.一种荸荠饮料配方,其特征在于,按1000重量份计,由以下原料组成,白砂糖55-60份、浓缩甘蔗汁10-20份、三氯蔗糖0.01-0.05份、荸荠30-35份、玉米淀粉0.1-0.5份、食用香精0.5-1份,余量为水。
2.根据权利要求1所述一种荸荠饮料配方,其特征在于,按1000重量份计,由以下原料组成,白砂糖57份、浓缩甘蔗汁15份、三氯蔗糖0.02份、荸荠33份、玉米淀粉0.2份、食用香精0.7份,水894.08份。
3.根据权利要求1或2所述一种荸荠饮料配方,其特征在于,所述食用香精为复合、荸荠香精和甘蔗香精的混合物。
4.根据权利要求3所述一种荸荠饮料配方,其特征在于,所述复合香精为丙二醇,香兰素,乙基麦芽酚的混合物,所述复合香精、荸荠香精和甘蔗香精按1:0.4-0.5:1.5-2.5的质量比混合。
5.一种荸荠饮料的制备工艺,其特征在于,包括以下步骤:
(1)称量:按权利要求1-4任一项所述荸荠饮料配方称取各原料;
(2)荸荠预处理:将荸荠洗净去皮然后经切碎机切碎成6mm*6mm的荸荠碎块,后放入-10~-5℃的冷库中冷藏备用;
(3)饮料罐体处理:将饮料罐体经自动清洗线先用饮用水冲洗后过纯化水清洗,然后经洁净的压缩空气吹干,备用;
(4)料液制备:将水分为三份,并将玉米淀粉在20-25℃下溶于第一份水中;然后将三氯蔗糖、甘蔗汁、白砂糖溶于第二份水中,并置于化糖灌中加热到80℃的软化热水中剪切10min之后,用200目的过滤布进行过滤得到混合溶液A,然后将第三份水加热一并将玉米淀粉溶液、混合液A、食用香精和第三份水依次倒入调配罐混合,得到混合溶液B,备用;
(5)颗粒灌装:将冷冻荸荠碎块在20-25℃下进行解冻,解冻之后放入颗粒灌装机中,然后将洁净无菌的饮料罐体通过颗粒灌装工序,每罐灌装荸荠不小于10克进入下一步料液灌装工序;
(6)料液灌装:将装有荸荠的饮料罐体通过料液灌装机工序,进行料液灌装,灌装速率为500罐/分钟,封口;
(7)装笼灭菌:将灌装好的荸荠饮料装笼,放入高温灭菌灌或杀菌釜中进行恒温灭菌,然后冷却、出笼,即得荸荠饮料。
6.根据权利要求5所述一种荸荠饮料的制备工艺,其特征在于,按重量份计,步骤(4)中第一份水为20-30份,第二份水为100-200份、其余水为第三份水。
7.根据权利要求5所述一种荸荠饮料的制备工艺,其特征在于,步骤(4)中所述第二份水的加热温度为75-85℃,所述第三份水的加热温度为70-75℃。
8.根据权利要求5所述一种荸荠饮料的制备工艺,其特征在于,步骤(6)中料液灌装机中进行灌装的同时还需要向混合料中注入氮气。
9.根据权利要求5所述一种荸荠饮料的制备工艺,其特征在于,步骤(7)中所述杀菌温度为110-130℃,恒温杀菌时间为10-30min。
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