CN113693181A - 一种百香果复合果蔬汁饮料及其制备方法 - Google Patents
一种百香果复合果蔬汁饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
本发明公开了一种百香果复合果蔬汁饮料，所述百香果复合果蔬汁饮料按照以下重量份组成：百香果200‑220份、刺梨50‑60份、蓝莓10‑20份、猕猴桃8‑15份、柠檬5‑10份、香橙10‑15份、梨8‑12份、西蓝花20‑30份、西芹15‑20份、胡萝卜10‑18份、紫甘蓝5‑10份、百合5‑8份、苦瓜4‑8份、蜂蜜30‑45份、茶多酚12‑16份、蒸馏水80‑100份；一种刺梨山楂复合发酵果汁的制备方法，包括备果、预处理、果皮处理、榨汁、灭菌、调味和灌装及冷藏；本发明除了百香果果汁本身，还加入了大量的其它的蔬菜汁，将百香果皮、柠檬皮、橙皮等果皮材料进行熬煮，将熬煮的果皮汁加入在复合果蔬汁中，百香果皮、柠檬皮、橙皮中具备大量果汁中没有的微量元素和维生素，解决了现有百香果复合果蔬汁制作时，直接将果皮丢弃，造成浪费的问题。
Description
技术领域
本发明属于饮料制备生物技术领域，具体涉及一种百香果复合果蔬汁饮料及其制备方法。
背景技术
随着生活水平提高，人们的饮食越来越丰富，吃的越来越好，也越来越油腻了。然而大部分人尤其是小孩子对蔬菜类食物摄入较少，尤其是芥菜、苦瓜、芥蓝等有苦味的蔬菜，导致身体对维生素、纤维素等健康营养的食物成分摄入非常少，严重影响身体健康。
鸡蛋果(学名：Passiflora edulia Sims)，又名百香果，是西番莲科西番莲属的草质藤本植物，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。种子榨油，可供食用和制皂、制油漆等。花大而美丽，没有香味，可作庭园观赏植物。在中国以外的其他地区，鸡蛋果有“果汁之王”、“摇钱树”等美称。。
百香果果皮含有丰富的纤维素、果胶、氨基酸等对人类有益的成分，柠檬皮是一种常见的中药材，有助于美颜养肤，橙子皮含橙皮甙、挥发油、果胶、胡萝卜素等成分，橙子皮主要有快气利隔、化痰降逆、消食和胃、解酲、杀鱼蟹毒等作用，主治胸膈气滞、咳嗽痰多、饮食不消、恶心呕吐。然而，对于这些水果，人们主要食用其果肉，很少利用其果皮，大量的果皮被丢弃，造成了资源的浪费。
发明内容
针对上述背景技术提出的现有百香果复合果蔬汁制作时，直接将百香果、柠檬皮、橙皮丢弃，造成浪费的问题，本发明采用的技术方案如下：
一种百香果复合果蔬汁饮料，所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果200-220份、刺梨50-60份、蓝莓10-20份、猕猴桃8-15份、柠檬 5-10份、香橙10-15份、梨8-12份、西蓝花20-30份、西芹15-20份、胡萝卜 10-18份、紫甘蓝5-10份、百合5-8份、苦瓜4-8份、蜂蜜30-45份、茶多酚12-16份、蒸馏水80-100份。
较佳的，所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果205-215份、刺梨53-57份、蓝莓12-18份、猕猴桃10-13份、柠檬 6-9份、香橙11-14份、梨9-11份、西蓝花23-27份、西芹16-19份、胡萝卜 12-16份、紫甘蓝6-9份、百合6-8份、苦瓜5-7份、蜂蜜35-40份、茶多酚14-16 份、蒸馏水85-95份。
较佳的，所述百香果复合果蔬汁饮料按照以下重量份组成：百香果210份、刺梨55份、蓝莓15份、猕猴桃11.5份、柠檬7.5份、香橙12.5份、梨10份、西蓝花25份、西芹17.5份、胡萝卜14份、紫甘蓝7.5份、百合6.5份、苦瓜 6份、蜂蜜37.5份、茶多酚14份、蒸馏水90份。
一种百香果复合果蔬汁饮料的制备方法，所述方法包括以下步骤：
(1)备果：挑选分拣百香果、刺梨、蓝莓、猕猴桃、柠檬、香橙、梨、西蓝花、西芹、胡萝卜、紫甘蓝、百合、苦瓜等果蔬，清洗后晾干表面蒸馏水分备用；
(2)预处理：将百香果、刺梨、猕猴桃、柠檬、香橙、苦瓜进行去皮、去籽等预处理，留下百香果皮、柠檬皮、橙皮备用；
(3)果皮处理：在备用的百香果皮、柠檬皮、橙皮中加入30％-40％的蒸馏水，加入微量食用盐进行熬煮30min-45min，捞出全部果皮继续熬煮10min-15min，并保持搅拌均匀，过滤果皮汁，冷却至室温后冷藏保存备用；
(4)榨汁：将预处理好的果蔬和刺梨、蓝莓、西蓝花、西芹、胡萝卜、紫甘蓝、百合等共同搅碎榨汁，并用40％的蒸馏水冲洗果蔬渣中剩余的果蔬汁，过滤；
(5)灭菌：将备用的果皮汁和过滤的果蔬汁混合搅拌均匀后，放置到温度为120℃-130℃进行高温瞬时灭菌，持续时间为8s-10s；
(6)调味：将蜂蜜、茶多酚加入灭菌后的复合果蔬汁中，利用余温快速搅拌均匀，加入剩余量的蒸馏水稀释调味，搅拌均匀后获得制备好的百香果复合果蔬汁饮料；
(7)灌装及冷藏：将百香果复合果蔬汁饮料按量灌装，并冷藏保存，即得。
较佳的，所述步骤中的冷藏温度保持在2℃-5℃。
采用本发明技术方案，获得以下有益效果：
1、本发明除了百香果果汁本身，还加入了大量的其它的蔬菜汁，例如紫甘蓝、西蓝花和百合，紫甘蓝的营养成分包括碳水化合物，蛋白质，叶酸、抗坏血酸、维生素A、生育酚等维生素，铜、铁、硒、钙、锰、锌等矿物质；西蓝花除了抗癌以外，西蓝花还含有丰富的抗坏血酸，能增强肝脏的解毒能力，提高机体免疫力。而其中一定量的类黄酮物质，则对高血压、心脏病有调节和预防的功用，同时，西蓝花属于高纤维蔬菜，能有效降低肠胃对葡萄糖的吸收，进而降低血糖，有效控制糖尿病的病情；百合除含有蛋白质21.29％、脂肪12.43％、还原糖11.47％、淀粉1.61％，及钙、磷、铁、每百克含1.443毫克维生素B、21.2毫克维生素C 等营养素外，还含有一些特殊的营养成分，如秋水仙碱等多种生物碱，这些成分综合作用于人体，不仅具有良好的营养滋补之功，而且还对秋季气候干燥而引起的多种季节性疾病有一定的防治作用。中医上讲鲜百合具有养心安神，润肺止咳的功效，对病后虚弱的人非常有益。由此可见，加入紫甘蓝、西蓝花和百合，使百香果复合果蔬汁饮料中增加了大量有特点的营养价值；
2、本发明将百香果皮、柠檬皮、橙皮等果皮材料进行熬煮，将熬煮的果皮汁加入在复合果蔬汁中，百香果皮、柠檬皮、橙皮中具备大量果汁中没有的微量元素和维生素，能够将果皮中的重要成分充分利用，减少果皮的直接浪费。
具体实施方式
为了使本领域的技术人员可以更好地理解本发明，下面结合实施例对本发明技术方案进一步说明。
一种百香果复合果蔬汁饮料，所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果200-220份、刺梨50-60份、蓝莓10-20份、猕猴桃8-15份、柠檬 5-10份、香橙10-15份、梨8-12份、西蓝花20-30份、西芹15-20份、胡萝卜 10-18份、紫甘蓝5-10份、百合5-8份、苦瓜4-8份、蜂蜜30-45份、茶多酚 12-16份、蒸馏水80-100份。
所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果205-215份、刺梨53-57份、蓝莓12-18份、猕猴桃10-13份、柠檬 6-9份、香橙11-14份、梨9-11份、西蓝花23-27份、西芹16-19份、胡萝卜12-16份、紫甘蓝6-9份、百合6-8份、苦瓜5-7份、蜂蜜35-40份、茶多酚14-16 份、蒸馏水85-95份。
所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果210份、刺梨55份、蓝莓15份、猕猴桃11.5份、柠檬7.5份、香橙12.5份、梨10份、西蓝花25份、西芹17.5份、胡萝卜14份、紫甘蓝7.5 份、百合6.5份、苦瓜6份、蜂蜜37.5份、茶多酚14份、蒸馏水90份。
一种百香果复合果蔬汁饮料的制备方法，所述方法包括以下步骤：
(1)备果：挑选分拣百香果、刺梨、蓝莓、猕猴桃、柠檬、香橙、梨、西蓝花、西芹、胡萝卜、紫甘蓝、百合、苦瓜等果蔬，清洗后晾干表面蒸馏水分备用；
(2)预处理：将百香果、刺梨、猕猴桃、柠檬、香橙、苦瓜进行去皮、去籽等预处理，留下百香果皮、柠檬皮、橙皮备用；
(3)果皮处理：在备用的百香果皮、柠檬皮、橙皮中加入30％-40％的蒸馏水，加入微量食用盐进行熬煮30min-45min，捞出全部果皮继续熬煮10min-15min，并保持搅拌均匀，过滤果皮汁，冷却至室温后冷藏保存备用；
(4)榨汁：将预处理好的果蔬和刺梨、蓝莓、西蓝花、西芹、胡萝卜、紫甘蓝、百合等共同搅碎榨汁，并用40％的蒸馏水冲洗果蔬渣中剩余的果蔬汁，过滤；
(5)灭菌：将备用的果皮汁和过滤的果蔬汁混合搅拌均匀后，放置到温度为120℃-130℃进行高温瞬时灭菌，持续时间为8s-10s；
(6)调味：将蜂蜜、茶多酚加入灭菌后的复合果蔬汁中，利用余温快速搅拌均匀，加入剩余量的蒸馏水稀释调味，搅拌均匀后获得制备好的百香果复合果蔬汁饮料；
(7)灌装及冷藏：将百香果复合果蔬汁饮料按量灌装，并冷藏保存，即得。
所述步骤中的冷藏温度保持在2℃-5℃。
实施例1
按照上述方法，百香果复合果蔬汁饮料按照以下重量份组成：百香果200 份、刺梨50份、蓝莓15份、猕猴桃11.5份、柠檬5份、香橙10份、梨10份、西蓝花20份、西芹17.5份、胡萝卜14份、紫甘蓝5份、百合5份、苦瓜6份、蜂蜜37.5份、茶多酚14份、蒸馏水90份。
实施例2
按照上述方法，百香果复合果蔬汁饮料按照以下重量份组成：百香果220 份、刺梨60份、蓝莓15份、猕猴桃11.5份、柠檬10份、香橙15份、梨10 份、西蓝花30份、西芹17.5份、胡萝卜14份、紫甘蓝10份、百合8份、苦瓜 6份、蜂蜜37.5份、茶多酚14份、蒸馏水90份。
实施例3
按照上述方法，百香果复合果蔬汁饮料按照以下重量份组成：百香果210 份、刺梨55份、蓝莓15份、猕猴桃11.5份、柠檬7.5份、香橙12.5份、梨 10份、西蓝花25份、西芹17.5份、胡萝卜14份、紫甘蓝7.5份、百合6.5份、苦瓜6份、蜂蜜37.5份、茶多酚14份、蒸馏水90份。
由上述3个实施例制备的百香果复合果蔬汁饮料，经研究人员检测发现，当百香果、柠檬、香橙、紫甘蓝、百合重量份在合理范围内，重量份越少，所富含的微量元素和特殊成分越少，口感较为简单，气味较淡；重量份越多，所富含的微量元素和特殊成分越多，口感出现轻微苦感，气味较浓；因此实施例3的重量份为最佳配比方案。
上述实施例仅示例性说明本发明的原理及其功效，而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下，对上述实施例进行修饰或改变。因此，凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变，仍应由本发明的权利要求所涵盖。
Claims (5)
1.一种百香果复合果蔬汁饮料，其特征在于：所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果200-220份、刺梨50-60份、蓝莓10-20份、猕猴桃8-15份、柠檬5-10份、香橙10-15份、梨8-12份、西蓝花20-30份、西芹15-20份、胡萝卜10-18份、紫甘蓝5-10份、百合5-8份、苦瓜4-8份、蜂蜜30-45份、茶多酚12-16份、蒸馏水80-100份。
2.根据权利要求1所述的百香果复合果蔬汁饮料，其特征在于：所述百香果复合果蔬汁饮料按照以下重量份组成：
百香果205-215份、刺梨53-57份、蓝莓12-18份、猕猴桃10-13份、柠檬6-9份、香橙11-14份、梨9-11份、西蓝花23-27份、西芹16-19份、胡萝卜12-16份、紫甘蓝6-9份、百合6-8份、苦瓜5-7份、蜂蜜35-40份、茶多酚14-16份、蒸馏水85-95份。
3.根据权利要求2所述的百香果复合果蔬汁饮料，其特征在于：所述百香果复合果蔬汁饮料按照以下重量份组成：百香果210份、刺梨55份、蓝莓15份、猕猴桃11.5份、柠檬7.5份、香橙12.5份、梨10份、西蓝花25份、西芹17.5份、胡萝卜14份、紫甘蓝7.5份、百合6.5份、苦瓜6份、蜂蜜37.5份、茶多酚14份、蒸馏水90份。
4.一种百香果复合果蔬汁饮料的制备方法，其特征在于，所述方法包括以下步骤：
(1)备果：挑选分拣百香果、刺梨、蓝莓、猕猴桃、柠檬、香橙、梨、西蓝花、西芹、胡萝卜、紫甘蓝、百合、苦瓜等果蔬，清洗后晾干表面蒸馏水分备用；
(2)预处理：将百香果、刺梨、猕猴桃、柠檬、香橙、苦瓜进行去皮、去籽等预处理，留下百香果皮、柠檬皮、橙皮备用；
(3)果皮处理：在备用的百香果皮、柠檬皮、橙皮中加入30％-40％的蒸馏水，加入微量食用盐进行熬煮30min-45min，捞出全部果皮继续熬煮10min-15min，并保持搅拌均匀，过滤果皮汁，冷却至室温后冷藏保存备用；
(4)榨汁：将预处理好的果蔬和刺梨、蓝莓、西蓝花、西芹、胡萝卜、紫甘蓝、百合等共同搅碎榨汁，并用40％的蒸馏水冲洗果蔬渣中剩余的果蔬汁，过滤；
(5)灭菌：将备用的果皮汁和过滤的果蔬汁混合搅拌均匀后，放置到温度为120℃-130℃进行高温瞬时灭菌，持续时间为8s-10s；
(6)调味：将蜂蜜、茶多酚加入灭菌后的复合果蔬汁中，利用余温快速搅拌均匀，加入剩余量的蒸馏水稀释调味，搅拌均匀后获得制备好的百香果复合果蔬汁饮料；
(7)灌装及冷藏：将百香果复合果蔬汁饮料按量灌装，并冷藏保存，即得。
5.根据权利要求4所述的方法，其特征在于：所述步骤中的冷藏温度保持在2℃-5℃。
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| CN105520006A (zh) * | 2016-01-09 | 2016-04-27 | 谢丽娜 | 百香果饮料及其制备方法 |
| CN106721698A (zh) * | 2016-11-30 | 2017-05-31 | 广西南宁桂知科技有限公司 | 一种配制型果蔬汁及其制备方法 |
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