CN114617209A - 一种桑葚复合饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L2/04—Extraction of juices
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
本发明公开了一种桑葚复合饮料及其制备,属于功能性食品领域,包括以下质量百分数的组份:桑葚汁25‑30%、百香果汁25‑30%、猕猴桃汁10‑20%、糖分物质5‑10%、辅料20‑30%和食品添加剂1%‑2%。所述的制备方法包括榨汁、过滤、调配、均质、灭菌、无菌罐装。本发明的复合饮料将桑葚、百香果、梨进行复配,使其营养价值丰富,且具有降尿酸功效,本发明的制备方法操作简便,条件温和容易实现,长期饮用的效果超过单一饮用其中一种果汁。
Description
技术领域
本发明涉及一种桑葚复合饮料及其制备方法。
背景技术
现如今,在中国高尿酸绑架了越来越多的人,高尿酸血症人数高达1.7亿,且队伍不断壮大。呈现出高流行、年轻化、男性高于女性、大城市高于小城市农村、沿海高于内地的特点。大部分是由于超重肥胖、大量食用高蛋白、富含嘌呤和高果糖食物、不爱吃新鲜蔬菜、生活方式、不爱喝水、吸烟喝酒、过度劳累等方面所引起。我们可以通过适当有氧运动、多喝白开水、多吃蔬菜、不吃海鲜、注意睡眠等方法去控制,从此看出饮食是非常重要的一部分,因此,研究一种功能性食品,可以安全有效的去控制尿酸是非常有益的,从而减少可能会长期使用可能带来副作用的治疗高尿酸的药物。
桑葚具有着补肝益肾、生津润燥、乌发明目等功效,在本草纲目中有记载,桑果是一种有着利尿、保健、消暑的鲜果。
百香果富含维生素和果酸,其中果酸可以代替尿酸,会溶解尿酸结晶,然后通过尿液排出体内的尿酸,且百香果嘌呤含量比较低。
猕猴桃可以提供大量的维生素C,能够促进体内尿酸排出,还含有丰富的微量元素和氨基酸等。将三者复配能更好的达到降尿酸的功效。
发明内容
本发明的目的是提供一种具有达到降尿酸功效的桑葚复合饮料。
本发明的第二目的是提供一种桑葚复合饮料的制备方法。
本发明一种桑葚复合饮料,由以下质量百分比的原辅料组成:桑葚汁25-30%、百香果汁25-30%、猕猴桃汁10-20%、糖分物质5-10%、辅料20-30%和食品添加剂1%-2%。
其中所述糖类物质为白砂糖或精制糖粉。
其中所述辅料为纯净水。
其中所述食品添加剂包括柠檬酸、黄原胶、三氯蔗糖、低聚果糖。
所述的桑葚汁制备包括以下步骤:
(1)原料挑选、清洗:选取无虫害、无腐烂的新鲜桑葚果,用流动水洗净桑葚;
(2)烫漂护色:将清净后的桑葚置于95℃的热水中,加入护色剂柠檬酸0.2%-0.5%,时间为15-20min;
(3)浸提:将烫漂过后的桑葚冷却在温水中浸提,用100目滤网过滤,得到桑葚汁。
所述的百香果汁制备包括以下步骤:
(1)原料挑选、清洗:选取无虫害、无腐烂的新鲜百香果,用流动水洗净百香果;
(2)去皮:将洗净的百香果对半切开,取出果肉和果汁;
(3)浸提:将去皮后的百香果在温水中进行浸提,用100目滤网过滤,得到百香果汁。
所述的猕猴桃汁制备包括以下步骤:
(1)原料挑选、清洗:选取无虫害、无腐烂的新鲜猕猴桃,用流动水洗净猕猴桃;
(2)去皮:将洗净的猕猴桃进行去皮处理;
(3)浸提:将去皮后的猕猴桃在温水中进行浸提,用100目滤网过滤,得到猕猴桃汁。
桑葚复合饮料由以下方法制备:
(1)过滤:将桑葚汁、百香果汁、猕猴桃汁混合后进行过滤处理,用100目滤网过滤,得到混合果汁;
(2)调配:将糖分物质、添加剂加入到混合果汁液中调节饮料的甜度、稳定性;
(3)均质:20MPa,温度65℃,均质两次;
(4)杀菌:将均质后的混合果汁泵入超高温瞬时灭菌机中进行杀菌处理
(5)无菌灌装:杀菌后果汁直接在无菌条件下完成灌装包装。
其中所述的超高温瞬时灭菌温度为130-137℃,时间为4-10s 。
与现有加工技术相比本发明的有益效果为:本发明所涉及的桑葚复合饮料无添加防腐剂、食用香精香料,考虑到果汁颜色加入护色剂柠檬酸。所得的桑葚复合饮料在桑葚、百香果、猕猴桃三者相辅相成,起到着降尿酸功效,综合其优点,具有着丰富的营养成分,产品色香味俱佳,是一种理想中的功能性饮料。
具体实施方式
实施案例1
(1)将桑葚挑选、清洗、添加0.3%柠檬酸烫漂护色、浸提,分别将百香果、猕猴桃挑选、清洗、去皮、浸提得到桑葚汁、百香果汁、猕猴桃汁,再将30%桑葚汁、30%百香果汁、10%猕猴桃汁混合后进行过滤处理,用100目滤网过滤,得到混合果汁;
(2)调配:将5%白砂糖、0.1%黄原胶、0.05%三氯蔗糖、1.5%低聚果糖、23.35%水加入到混合果汁液中调节饮料的甜度、稳定性;
(3)均质:20MPa,温度65℃,均质两次;
(4)杀菌:将均质后的混合果汁泵入超高温瞬时灭菌机中进行杀菌处理;
(5)无菌灌装:杀菌后果汁直接在无菌条件下完成灌装包装。
实施案例2
(1)将桑葚挑选、清洗、添加0.3%柠檬酸烫漂护色、浸提,分别将百香果、猕猴桃挑选、清洗、去皮、浸提得到桑葚汁、百香果汁、猕猴桃汁,再将25%桑葚汁、25%百香果汁、15%猕猴桃汁混合后进行过滤处理,用100目滤网过滤,得到混合果汁;
(2)调配:将10%白砂糖、0.1%黄原胶、0.02%三氯蔗糖、1%低聚果糖、23.88%水加入到混合果汁液中调节饮料的甜度、稳定性;
(3)均质:20MPa,温度65℃,均质两次;
(4)杀菌:将均质后的混合果汁泵入超高温瞬时灭菌机中进行杀菌处理;
(5)无菌灌装:杀菌后果汁直接在无菌条件下完成灌装包装。
实施案例3
(1)将桑葚挑选、清洗、添加0.2%柠檬酸烫漂护色、浸提,分别将百香果、猕猴桃挑选、清洗、去皮、浸提得到桑葚汁、百香果汁、猕猴桃汁,再将30%桑葚汁、25%百香果汁、15%猕猴桃汁混合后进行过滤处理,用100目滤网过滤,得到混合果汁;
(2)调配:将8%精致糖粉、0.1%黄原胶、0.03%三氯蔗糖、1.2%低聚果糖、20.67%水加入到混合果汁液中调节饮料的甜度、稳定性;
(3)均质:20MPa,温度65℃,均质两次;
(4)杀菌:将均质后的混合果汁泵入超高温瞬时灭菌机中进行杀菌处理;
(5)无菌灌装:杀菌后果汁直接在无菌条件下完成灌装包装。
实施案例4
(1)将桑葚挑选、清洗、添加0.2%柠檬酸烫漂护色、浸提,分别将百香果、猕猴桃挑选、清洗、去皮、浸提得到桑葚汁、百香果汁、猕猴桃汁,再将30%桑葚汁、25%百香果汁、15%猕猴桃汁混合后进行过滤处理,用100目滤网过滤,得到混合果汁;
(2)调配:将5%精制糖粉、0.2%黄原胶、0.05%三氯蔗糖、0.15%低聚果糖、24.6%水加入到混合果汁液中调节饮料的甜度、稳定性;
(3)均质:20MPa,温度65℃,均质两次;
(4)杀菌:将均质后的混合果汁泵入超高温瞬时灭菌机中进行杀菌处理;
(5)无菌灌装:杀菌后果汁直接在无菌条件下完成灌装包装。
Claims (9)
1.一种桑葚复合饮料及其制备方法,其特征在于,包括以下质量百分数的组份:桑葚汁30-35%、百香果汁20-25%、猕猴桃汁10-20%、糖分物质5-10%、辅料20-30%和食品添加剂1%-2%。
2.根据权利要求1所述的桑葚复合饮料及其制备方法,其特征在于,所述糖类物质为白砂糖或精制糖粉。
3.根据权利要求1所述的桑葚复合饮料及其制备方法,其特征在于,所述辅料为纯净水。
4.根据权利要求1所述的桑葚复合饮料及其制备方法,其特征在于,所述食品添加剂包括柠檬酸、黄原胶、三氯蔗糖、低聚果糖。
5.根据权利要求1所述的桑葚复合饮料及其制备方法,其特征在于,所述的桑葚汁制备包括以下步骤:
(1)原料挑选、清洗:选取无虫害、无腐烂的新鲜桑葚果,用流动水洗净桑葚;
(2)烫漂护色:将清净后的桑葚置于95℃的热水中,加入护色剂柠檬酸0.2%-0.5%,时间为15-20min;
(3)浸提:将烫漂过后的桑葚冷却在温水中浸提,用100目滤网过滤,得到桑葚汁。
6.根据权利要求1所述的桑葚复合饮料及其制备方法,其特征在于,所述的百香果汁制备包括以下步骤:
(1)原料挑选、清洗:选取无虫害、无腐烂的新鲜百香果,用流动水洗净百香果;
(2)去皮:将洗净的百香果对半切开,取出果肉和果汁;
(3)浸提:将去皮后的百香果在温水中进行浸提,用100目滤网过滤,得到百香果汁。
7.根据权利要求1所述的桑葚复合饮料及其制备方法,其特征在于,所述的猕猴桃汁制备包括以下步骤:
(1)原料挑选、清洗:选取无虫害、无腐烂的新鲜猕猴桃,用流动水洗净猕猴桃;
(2)去皮:将洗净的猕猴桃进行去皮处理;
(3)浸提:将去皮后的猕猴桃在温水中进行浸提,用100目滤网过滤,得到猕猴桃汁。
8.根据权利要求1、5-7任一所述的桑葚复合饮料及其制备方法,其特征在于,由以下方法制备:
(1)过滤:将桑葚汁、百香果汁、猕猴桃汁混合后进行过滤处理,用100目滤网过滤,得到混合果汁;
(2)调配:将糖分物质、添加剂加入到混合果汁液中调节饮料的甜度、稳定性;
(3)均质:20MPa,温度65℃,均质两次;
(4)杀菌:将均质后的混合果汁泵入超高温瞬时灭菌机中进行杀菌处理;
(5)无菌灌装:杀菌后果汁直接在无菌条件下完成灌装包装。
9.根据权利要求8所述的桑葚复合饮料及其制备方法,其特征在于,所述的超高温瞬时灭菌温度为130-137℃,时间为4-10s。
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