CN114431383A - 一种含有佛手天然精油的固体饮料及其制备方法 - Google Patents
一种含有佛手天然精油的固体饮料及其制备方法 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
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- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
本发明公开了一种含有佛手天然精油的固体饮料及其制备方法,该固体饮料用于冲泡热饮,由于加入了金佛手精油等天然成分,赋予了固体饮料自然清新的佛手风味。其技术方案要点是:包含以下成分及质量百分比:白砂糖粉45‑50%,葡萄糖粉30‑36%,甜蜜素0.1‑0.2%,柠檬酸1.2‑1.9%,柠檬酸钠0.4‑0.8%,麦芽糊精10‑15%,变性淀粉1.2‑1.6%,羧甲基纤维素钠0.2‑0.5%,微晶纤维素0.3‑0.6%,三聚磷酸钠0.2‑0.4%,食盐0.2‑0.4%,柠檬黄‑60适量,金佛手粉末香精1.2‑1.8%。本发明通过用调香修饰的方式,先对水蒸气蒸馏得到的金佛手精油进行修饰,并将其制成粉末状香精,将其应用到冲泡型固体饮料中,拓宽了金佛手精油在食品工业,尤其是饮料行业的应用范围。
Description
技术领域
本发明涉及食品加工技术,更具体地说,它涉及一种含有佛手天然精油的固体饮料及其制备方法。
背景技术
金佛手又称佛手柑、五指香橼,属于芸香科常绿灌木或小乔木,也是香橼经过嫁接技术得到的新品种。金佛手产地遍布于我国浙江、福建,四川盆地也有少量种植,但以浙江金华的金佛手最为著名。金佛手全身都是宝,其根、茎、叶、花、果都可入药。有护肝理气,和胃止痛的作用,可以用于肝胃气滞,胃胁胀痛,胸脘痞满,食少呕吐的症状。佛手的花与果实均可食用,可作佛手花粥、佛手笋尖、佛手炖猪肠等;有理气化痰、舒肝和胃、解酒之功效。金佛手果皮中的精油是天然的高级香料,近年来化妆品特别是洗护用品开始采用富有佛手柑香气的香波和沐浴露去营造干净舒爽的感觉。
但由于金佛手果实的特殊性,决定了金佛手精油是一种珍贵且得率不高的柑橘类精油,虽然其压榨得到的精油作为食品配料具有较佳的风味表现,但由于压榨得到的精油的得率较低,成本太高,使得该法制得的精油无法广泛用于食品工业;而较为主流的常压水中蒸馏得到的金佛手精油,虽然产率高,但因为高温蒸馏使得精油中萜烯类成分氧化聚合,影响了精油的香气品质,并且高温蒸馏对一些香气成分的富集作用较低,因此会导致精油中部分特征香气成分的缺失。因此,用此法制得的精油,很难应用到对呈味细腻度要求最高的饮料工业中。
因此需要提出一种方案来解决这个问题。
发明内容
针对现有技术存在的不足,本发明的目的在于提供一种含有佛手天然精油的固体饮料及其制备方法,通过用调香修饰的方式,先对水蒸气蒸馏得到的金佛手精油进行修饰,并将其制成粉末状香精,将其应用到冲泡型固体饮料中,拓宽了金佛手精油在食品工业,尤其是饮料行业的应用范围。
本发明的上述技术目的是通过以下技术方案得以实现的:一种含有佛手天然精油的固体饮料,包含以下成分及质量百分比:白砂糖粉45-50%,葡萄糖粉30-36%,甜蜜素0.1-0.2%,柠檬酸1.2-1.9%,柠檬酸钠0.4-0.8%,麦芽糊精10-15%,变性淀粉1.2-1.6%,羧甲基纤维素钠0.2-0.5%,微晶纤维素0.3-0.6%,三聚磷酸钠0.2-0.4%,食盐0.2-0.4%,柠檬黄-60适量,金佛手粉末香精1.2-1.8%。
本发明进一步设置为:所述金佛手粉末香精含有以下成分及质量百分比:葡萄糖6-9%,麦芽糊精68-75%,二氧化硅12-18%,金佛手香基8-12%。
本发明进一步设置为:所述金佛手香基含有以下成分及质量百分比:金佛手精油72-80%,对伞花烃0.01-0.03%,γ-松油烯0.92-0.98%,异松油烯0.44-0.50%,柠檬油1.8-2%,橘子油8-10%,红桔油1.2-1.6%,柠檬醛1.2-2.6%,二氢茉莉酮酸甲酯0.6-0.75%,香柠檬油0.7-0.8%,乙酸苏合香酯0.18-0.22%,乙酰乙酸乙酯0.25-0.3%,辛炔羧酸甲酯0.01-0.02%,留兰香油1-1.2%,乙酸香叶酯0.15-0.25%,癸醛0.15-0.2%,辛醛0.15-0.2%,甜橙油4-6%。
本发明的上述技术目的还通过以下技术方案得以实现的:一种含有佛手天然精油的固体饮料的制备方法:包含以下步骤:1)调配金佛手香基并搅拌均匀;
2)根据香基配方,按照添加量由大到小的顺序进行称量烧杯中加入磁力转子,将烧杯密封,中速搅拌30min至溶液澄清透明,然后将容器密封置于15摄氏度的干燥阴凉处静置陈化一周待用;
3)拌合金佛手粉末香精;
4)根据粉末香精配方,将固体载体称量并拌匀,在载体上滴加配制并陈化了一周的金佛手香基,并搅拌均匀,使香基均匀附着在载体上,加入二氧化硅并充分搅拌均匀,直至粉末香精的颗粒大小均一细腻,无任何结块现象;
5)根据配方称量固体饮料的配料,搅拌均匀,然后经塑形机捏合塑形;
6)封装。
综上所述,本发明具有以下有益效果:
本发明通过用调香修饰的方式,先对水蒸气蒸馏得到的金佛手精油进行修饰,并将其制成粉末状香精,将其应用到冲泡型固体饮料中,拓宽了金佛手精油在食品工业,尤其是饮料行业的应用范围。
具体实施方式
为了使本领域的技术人员更好地理解本发明的技术方案,下面结合具体实施例对本发明作进一步详细的描述,需要说明的是,在不冲突的情况下,本申请的实施例及实施例中的特征可以相互组合。
在本发明的描述中,需要说明的是,除非另有明确的规定和限定,术语“安装”、“设置有”、“套设置/接”、“连接”等,应做广义理解,例如“连接”,可以是固定连接,也可以是可拆卸连接,或一体地连接;可以是机械连接,也可以是电连接;可以是直接相连,也可以通过中间媒介间接相连,可以是两个元件内部的连通。对于本领域的普通技术人员而言,可以具体情况理解上述术语在本发明中的具体含义。
下面对本发明进行详细描述。
实施例一:一种含有佛手天然精油的固体饮料,包含以下成分及质量百分比:白砂糖粉45%,葡萄糖粉30%,甜蜜素0.1%,柠檬酸1.2%,柠檬酸钠0.4%,麦芽糊精10%,变性淀粉1.2%,羧甲基纤维素钠0.2%,微晶纤维素0.3%,三聚磷酸钠0.2%,食盐0.2%,柠檬黄-60适量,金佛手粉末香精1.2%。
金佛手粉末香精含有以下成分及质量百分比:葡萄糖6%,麦芽糊精68%,二氧化硅12%,金佛手香基8%。
金佛手香基含有以下成分及质量百分比:金佛手精油72%,对伞花烃0.01%,γ-松油烯0.92%,异松油烯0.44%,柠檬油1.8%,橘子油8%,红桔油1.2%,柠檬醛1.2%,二氢茉莉酮酸甲酯0.6%,香柠檬油0.7%,乙酸苏合香酯0.18%,乙酰乙酸乙酯0.25%,辛炔羧酸甲酯0.01%,留兰香油1%,乙酸香叶酯0.15%,癸醛0.15%,辛醛0.15%,甜橙油4%。
一种含有佛手天然精油的固体饮料的制备方法,包含以下步骤:
1)调配金佛手香基并搅拌均匀;
2)根据香基配方,按照添加量由大到小的顺序进行称量烧杯中加入磁力转子,将烧杯密封,中速搅拌30min至溶液澄清透明,然后将容器密封置于15摄氏度的干燥阴凉处静置陈化一周待用;
3)拌合金佛手粉末香精;
4)根据粉末香精配方,将固体载体称量并拌匀,在载体上滴加配制并陈化了一周的金佛手香基,并搅拌均匀,使香基均匀附着在载体上,加入二氧化硅并充分搅拌均匀,直至粉末香精的颗粒大小均一细腻,无任何结块现象;
5)根据配方称量固体饮料的配料,搅拌均匀,然后经塑形机捏合塑形;
6)封装。
实施例二:一种含有佛手天然精油的固体饮料,包含以下成分及质量百分比:白砂糖粉47%,葡萄糖粉33%,甜蜜素0.15%,柠檬酸1.7%,柠檬酸钠0.5%,麦芽糊精13%,变性淀粉1.5%,羧甲基纤维素钠0.4%,微晶纤维素0.5%,三聚磷酸钠0.3%,食盐0.3%,柠檬黄-60适量,金佛手粉末香精1.5%。
金佛手粉末香精含有以下成分及质量百分比:葡萄糖7%,麦芽糊精72%,二氧化硅15%,金佛手香基9%。
金佛手香基含有以下成分及质量百分比:金佛手精油77%,对伞花烃0.02%,γ-松油烯0.96%,异松油烯0.47%,柠檬油1.9%,橘子油9%,红桔油1.5%,柠檬醛2.2%,二氢茉莉酮酸甲酯0.63%,香柠檬油0.75%,乙酸苏合香酯0.19%,乙酰乙酸乙酯0.27%,辛炔羧酸甲酯0.015%,留兰香油1.1%,乙酸香叶酯0.2%,癸醛0.18%,辛醛0.17%,甜橙油5%。
一种含有佛手天然精油的固体饮料的制备方法,包含以下步骤:
1)调配金佛手香基并搅拌均匀;
2)根据香基配方,按照添加量由大到小的顺序进行称量烧杯中加入磁力转子,将烧杯密封,中速搅拌30min至溶液澄清透明,然后将容器密封置于15摄氏度的干燥阴凉处静置陈化一周待用;
3)拌合金佛手粉末香精;
4)根据粉末香精配方,将固体载体称量并拌匀,在载体上滴加配制并陈化了一周的金佛手香基,并搅拌均匀,使香基均匀附着在载体上,加入二氧化硅并充分搅拌均匀,直至粉末香精的颗粒大小均一细腻,无任何结块现象;
5)根据配方称量固体饮料的配料,搅拌均匀,然后经塑形机捏合塑形;
6)封装。
实施例三:一种含有佛手天然精油的固体饮料,包含以下成分及质量百分比:白砂糖粉50%,葡萄糖粉36%,甜蜜素0.2%,柠檬酸1.9%,柠檬酸钠0.8%,麦芽糊精15%,变性淀粉1.6%,羧甲基纤维素钠0.5%,微晶纤维素0.6%,三聚磷酸钠0.4%,食盐0.4%,柠檬黄-60适量,金佛手粉末香精1.8%。
金佛手粉末香精含有以下成分及质量百分比:葡萄糖9%,麦芽糊精75%,二氧化硅18%,金佛手香基12%。
金佛手香基含有以下成分及质量百分比:金佛手精油80%,对伞花烃0.03%,γ-松油烯0.98%,异松油烯0.50%,柠檬油2%,橘子油10%,红桔油1.6%,柠檬醛2.6%,二氢茉莉酮酸甲酯0.75%,香柠檬油0.8%,乙酸苏合香酯0.22%,乙酰乙酸乙酯0.3%,辛炔羧酸甲酯0.02%,留兰香油1.2%,乙酸香叶酯0.25%,癸醛0.2%,辛醛0.2%,甜橙油6%。
一种含有佛手天然精油的固体饮料的制备方法,包含以下步骤:
1)调配金佛手香基并搅拌均匀;
2)根据香基配方,按照添加量由大到小的顺序进行称量烧杯中加入磁力转子,将烧杯密封,中速搅拌30min至溶液澄清透明,然后将容器密封置于15摄氏度的干燥阴凉处静置陈化一周待用;
3)拌合金佛手粉末香精;
4)根据粉末香精配方,将固体载体称量并拌匀,在载体上滴加配制并陈化了一周的金佛手香基,并搅拌均匀,使香基均匀附着在载体上,加入二氧化硅并充分搅拌均匀,直至粉末香精的颗粒大小均一细腻,无任何结块现象;
5)根据配方称量固体饮料的配料,搅拌均匀,然后经塑形机捏合塑形;
6)封装。
本发明通过调香修饰的方法,对水蒸气蒸馏的金佛手精油进行二次加工,使其香气不仅更加接近由压榨法制得的金佛手精油,而且在此基础上添加了适量的橘子、甜橙类天然原料,赋予了金佛手香精更加愉悦的口感,使消费者在饮用固体饮料时不仅能够体验金佛手的特征风味,还能够享受柑橘香氛营造的美味口感。
此产品携带方便,冲泡时只需将固体饮料与热水以大约1:9的比例冲泡,即刻就能得到一杯香气四溢,口感天然的热饮,具有愉悦天然的柑橘香气和激爽的酸甜口感,保证了金佛手风味在食品中的完整呈现,是一次成功的拓展金佛手在食品工业,尤其是饮料工业领域的探索。
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (4)
1.一种含有佛手天然精油的固体饮料,其特征在于:包含以下成分及质量百分比:白砂糖粉45-50%,葡萄糖粉30-36%,甜蜜素0.1-0.2%,柠檬酸1.2-1.9%,柠檬酸钠0.4-0.8%,麦芽糊精10-15%,变性淀粉1.2-1.6%,羧甲基纤维素钠0.2-0.5%,微晶纤维素0.3-0.6%,三聚磷酸钠0.2-0.4%,食盐0.2-0.4%,柠檬黄-60适量,金佛手粉末香精1.2-1.8%。
2.根据权利要求1所述的一种含有佛手天然精油的固体饮料,其特征在于:所述金佛手粉末香精含有以下成分及质量百分比:葡萄糖6-9%,麦芽糊精68-75%,二氧化硅12-18%,金佛手香基8-12%。
3.根据权利要求2所述的一种含有佛手天然精油的固体饮料,其特征在于:所述金佛手香基含有以下成分及质量百分比:金佛手精油72-80%,对伞花烃0.01-0.03%,γ-松油烯0.92-0.98%,异松油烯0.44-0.50%,柠檬油1.8-2%,橘子油8-10%,红桔油1.2-1.6%,柠檬醛1.2-2.6%,二氢茉莉酮酸甲酯0.6-0.75%,香柠檬油0.7-0.8%,乙酸苏合香酯0.18-0.22%,乙酰乙酸乙酯0.25-0.3%,辛炔羧酸甲酯0.01-0.02%,留兰香油1-1.2%,乙酸香叶酯0.15-0.25%,癸醛0.15-0.2%,辛醛0.15-0.2%,甜橙油4-6%。
4.根据权利要求1-4所述的一种含有佛手天然精油的固体饮料的制备方法,其特征在于:包含以下步骤:1)调配金佛手香基并搅拌均匀;
2)根据香基配方,按照添加量由大到小的顺序进行称量烧杯中加入磁力转子,将烧杯密封,中速搅拌30min至溶液澄清透明,然后将容器密封置于15摄氏度的干燥阴凉处静置陈化一周待用;
3)拌合金佛手粉末香精;
4)根据粉末香精配方,将固体载体称量并拌匀,在载体上滴加配制并陈化了一周的金佛手香基,并搅拌均匀,使香基均匀附着在载体上,加入二氧化硅并充分搅拌均匀,直至粉末香精的颗粒大小均一细腻,无任何结块现象;
5)根据配方称量固体饮料的配料,搅拌均匀,然后经塑形机捏合塑形;
6)封装。
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CN114431433A (zh) * | 2022-01-07 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | 一种佛手馅料的配方及制备方法 |
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