CN114431379A - 复合型原浆饮料 - Google Patents
复合型原浆饮料 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
- A23L2/04—Extraction of juices
-
- 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
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及浆果的深加工技术领域,尤其涉及复合型原浆饮料,主要由红树莓105~195g、枸杞子21~39g、桑葚140~260g、蓝靛果140~260g、沙棘果70~130g、蔓越莓35‑65g、黑蜂椴树雪蜜35~65g、黑蜂椴树蜂王浆7~13g、黑加仑70~130g,本发明中,一方面,红树莓、桑葚、蓝靛果、沙棘果、黑加仑为主体,辅以枸杞子、蔓越莓、黑蜂椴树雪蜜、黑蜂椴树蜂王浆配和,混合得到一种风味独特、口感柔和怡人的饮料,另一方面,复合果汁中富含类黄酮、单宁、鞣花酸、等营养物质,防止毛细血管破裂、降低血压、改善肝脏的解毒功能;具有抗炎、抗病毒能力、抗肿瘤功效、抗疲劳、抗氧化作用、抗高血脂,其降压作用温和、持久,且起效时间短,同时具有增加白细胞作用,长期食用,会清除人体自由基,增强免疫力。
Description
技术领域
本发明涉及浆果的深加工技术领域,尤其涉及复合型原浆饮料。
背景技术
饮料行业是我国改革开放以来发展的新兴产业,近年来我国饮料行业保持快速发展,品种多样化、功能保健化是其发展的主要方向。2010年1-11月,我国饮料制造业销售收入总额达到(规模以上工业企业销售收入之和)8246.594亿元,同比增长24.46%。饮料制造业利润总额达到753.391亿元,同比增长21.67%。目前我国的人均饮料消费量尚低于世界平均水平,国民生活水平的不断提高,饮料市场潜力巨大。并且随着人们对营养、健康、保健意识的不断增强,人们对功能饮料的需求呈不断增长的趋势,现有技术中,饮料的口感大致相同,饮料的维生素含量较低,不能满足人体的正常补充,且饮料的抗氧化效果较差,储存过程中易产品会因光、温度、湿度等外部环境影响下产生反应。
发明内容
本申请实施例通过提供复合型原浆饮料,本发明的目的就是为了解决现有技术中饮料维生素含量较低,不能及时对人体补充,且抗氧化效果较差,储存效果不良。
本申请实施例提供了复合型原浆饮料,主要由红树莓105~195g、枸杞子21~39g、桑葚140~260g、蓝靛果140~260g、沙棘果70~130g、蔓越莓35-65g、黑蜂椴树雪蜜35~65g、黑蜂椴树蜂王浆7~13g、黑加仑70~130g。
优选的,主要由红树莓150g、枸杞子30g、桑葚200g、蓝靛果200g、沙棘果100g、蔓越莓50g、黑蜂椴树雪蜜50g、黑蜂椴树蜂王浆10g、黑加仑100g。
在上述配方的各原料中:
红树莓,具有鞣花单宁,可以改善血管;同时具有降血脂、抗衰来、抗炎症及保护心血管等保健作用;
枸杞子,其中含有大量的蛋白质、氨基酸、维生素和铁、锌、磷、钙等人体必需的营养成分,有促进和调节免疫功能、保肝和抗衰老三大药理作用,具有不可代替的药用价值;
桑葚,能补充胃液的缺乏,促进胃液的消化,入肠能促进肠液分泌,增进胃肠蠕动,补血滋阴,乌发明目,生津止渴,润肠通便;
蓝靛果,具有防止毛细血管破裂、降低血压、改善肝脏的解毒功能;具有抗炎、抗病毒能力、抗肿瘤功效、抗疲劳、抗氧化作用、抗高血脂;其降压作用温和、持久,且起效时间短;可缓解放疗后不适症状,具有增加白细胞作用;
沙棘,具有降低高血脂、降低血粘度、抑制血小板聚集,改善血液循环,降低血液中胆固醇、甘油三脂、降低低密度蛋白,升高高密度脂蛋白,恢复血管弹性,增加冠状动脉血流量,降低心肌耗氧量,增加心功能起到抗心律失常、抗心肌缺血、缩小心肌梗塞面积、缓解心绞痛、改善心功能的作用;
蔓越莓,能抑制多种致病细菌生长和繁殖,可以减少细菌在人体系统的附着,从而预防这些炎症问题;
黑加仑,不仅是一种味道鲜美、营养丰富的水果,而是具有多种养生功效,如坚固牙龈、保护肝脏、改善视功能、补血补气及抗衰老。
优选的,还包括蜂蜜124.5~231.5g、蜂王浆31~58g。
优选的,还包括蜂蜜178g、蜂王浆44.5g。
优选的,其步骤如下:
S1:挑选新鲜成熟的红树莓105~195g、枸杞子21~39g、桑葚140~260g、蓝靛果140~260g、沙棘果70~130g、蔓越莓35-65g、黑蜂椴树雪蜜35~65g、黑蜂椴树蜂王浆7~13g、黑加仑70~130g,置于清洗机内部清洗,晾干作为原料备用;
S2:将S1中的原料置于榨汁机内榨汁,取出后置于搅拌机内部搅拌均匀,后加入蜂蜜124.5~231.5g、蜂王浆31~58g,搅拌均匀,制得原浆备用;
S3:将S2中的原浆置于负压灭菌锅内部进行消杀,后将原浆取出,罐装在清洗烘干好的玻璃瓶内部,加工完成。
优选的,所述S3中负压灭菌锅的杀菌温度为:零下40~50℃,杀菌时间30min。
本申请实施例中提供的一个或多个技术方案,至少具有如下技术效果或优点:
本发明中,一方面,红树莓、桑葚、蓝靛果、沙棘果、黑加仑为主体,辅以枸杞子、蔓越莓、黑蜂椴树雪蜜、黑蜂椴树蜂王浆配和,混合得到一种风味独特、口感柔和怡人的饮料,适合各个年龄段的饮用者;另一方面,复合果汁中富含类黄酮、单宁、鞣花酸、等营养物质,防止毛细血管破裂、降低血压、改善肝脏的解毒功能;具有抗炎、抗病毒能力、抗肿瘤功效、抗疲劳、抗氧化作用、抗高血脂,其降压作用温和、持久,且起效时间短,同时具有增加白细胞作用,长期食用,会清除人体自由基,增强免疫力。
具体实施方式
实施例一:
本实施方式中:复合型原浆饮料主要由红树莓150g、枸杞子30g、桑葚200g、蓝靛果200g、沙棘果100g、蔓越莓50g、黑蜂椴树雪蜜50g、黑蜂椴树蜂王浆10g、黑加仑100g。
其加工步骤如下:
S1:挑选新鲜成熟的红树莓150g、枸杞子30g、桑葚200g、蓝靛果200g、沙棘果100g、蔓越莓50g、黑蜂椴树雪蜜50g、黑蜂椴树蜂王浆10g、黑加仑100g,置于清洗机内部清洗,晾干作为原料备用;
S2:将S1中的原料置于榨汁机内榨汁,取出后置于搅拌机内部搅拌均匀,后加入蜂蜜178g、蜂王浆44.5g,搅拌均匀,制得原浆备用;
S3:将S2中的原浆置于负压灭菌锅内部进行消杀,负压灭菌锅的杀菌温度为:零下50℃,杀菌时间30min,后将原浆取出,罐装在清洗烘干好的玻璃瓶内部,加工完成。
实施例二:
本实施方式中:复合型原浆饮料主要由红树莓105g、枸杞子21g、桑葚140g、蓝靛果140g、沙棘果70g、蔓越莓35g、黑蜂椴树雪蜜35g、黑蜂椴树蜂王浆7g、黑加仑70g。
其加工步骤如下:
S1:挑选新鲜成熟的红树莓105g、枸杞子21g、桑葚140g、蓝靛果140g、沙棘果70g、蔓越莓35g、黑蜂椴树雪蜜35g、黑蜂椴树蜂王浆7g、黑加仑70g,置于清洗机内部清洗,晾干作为原料备用;
S2:将S1中的原料置于榨汁机内榨汁,取出后置于搅拌机内部搅拌均匀,后加入蜂蜜124.5g、蜂王浆31g,搅拌均匀,制得原浆备用;
S3:将S2中的原浆置于负压灭菌锅内部进行消杀,负压灭菌锅的杀菌温度为:零下40℃,杀菌时间30min,后将原浆取出,罐装在清洗烘干好的玻璃瓶内部,加工完成。
实施例三:
本实施方式中:复合型原浆饮料主要由红树莓195g、枸杞子39g、桑葚260g、蓝靛果260g、沙棘果130g、蔓越莓65g、黑蜂椴树雪蜜65g、黑蜂椴树蜂王浆13g、黑加仑130g。
其加工步骤如下:
S1:挑选新鲜成熟的红树莓195g、枸杞子39g、桑葚260g、蓝靛果260g、沙棘果130g、蔓越莓65g、黑蜂椴树雪蜜65g、黑蜂椴树蜂王浆13g、黑加仑130g,置于清洗机内部清洗,晾干作为原料备用;
S2:将S1中的原料置于榨汁机内榨汁,取出后置于搅拌机内部搅拌均匀,后加入蜂蜜231.5g、蜂王浆58g,搅拌均匀,制得原浆备用;
S3:将S2中的原浆置于负压灭菌锅内部进行消杀,负压灭菌锅的杀菌温度为:零下60℃,杀菌时间30min,后将原浆取出,罐装在清洗烘干好的玻璃瓶内部,加工完成。
经测试,本实施方式获得复合果汁中质量检测如表1-3所示:
表1稳定性检测
5天 | 10天 | 15天 | 60天 | |
实施例一 | 无沉淀、无异味、颜色均匀 | 同前 | 同前 | 同前 |
实施例二 | 无沉淀、无异味、颜色均匀 | 同前 | 同前 | 同前 |
实施例三 | 无沉淀、无异味、颜色均匀 | 同前 | 同前 | 少许沉淀 |
表2理化指标
表3致病菌限量
通过表1-3的检测报告,可以看出,本发明研发的复方型原浆饮料具有良好的稳定性,可以保存较长时间,同时在质量较高,铅含量和沙门氏菌含量均在国家关于食品安全范围内,可以放心引用。
以上所述仅为本发明的优选实施方式,并不用于限制本发明,对于本领域技术人员来说,本发明可以有各种更改和变化。凡在本发明精神和原则内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.复合型原浆饮料,其特征在于:主要由红树莓105~195g、枸杞子21~39g、桑葚140~260g、蓝靛果140~260g、沙棘果70~130g、蔓越莓35-65g、黑蜂椴树雪蜜35~65g、黑蜂椴树蜂王浆7~13g、黑加仑70~130g。
2.根据权利要求1所述的复合型原浆饮料,其特征在于:主要由红树莓150g、枸杞子30g、桑葚200g、蓝靛果200g、沙棘果100g、蔓越莓50g、黑蜂椴树雪蜜50g、黑蜂椴树蜂王浆10g、黑加仑100g。
3.根据权利要求1中所述的复合型原浆饮料,其特征在于:还包括蜂蜜124.5~231.5g、蜂王浆31~58g。
4.根据权利要求2中所述的复合型原浆饮料,其特征在于:还包括蜂蜜178g、蜂王浆44.5g。
5.根据权力要求1所述的复合型原浆饮料,其特征在于:其步骤如下:
S1:挑选新鲜成熟的红树莓105~195g、枸杞子21~39g、桑葚140~260g、蓝靛果140~260g、沙棘果70~130g、蔓越莓35-65g、黑蜂椴树雪蜜35~65g、黑蜂椴树蜂王浆7~13g、黑加仑70~130g,置于清洗机内部清洗,晾干作为原料备用;
S2:将S1中的原料置于榨汁机内榨汁,取出后置于搅拌机内部搅拌均匀,后加入蜂蜜124.5~231.5g、蜂王浆31~58g,搅拌均匀,制得原浆备用;
S3:将S2中的原浆置于负压灭菌锅内部进行消杀,后将原浆取出,罐装在清洗烘干好的玻璃瓶内部,加工完成。
6.根据权力要求5所述的复合型原浆饮料,其特征在于:所述S3中负压灭菌锅的杀菌温度为:零下40~60℃,杀菌时间30min。
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