CN116831259A - 高渗透压和细胞微破碎萃取法制作玫瑰饮料的制备方法 - Google Patents
高渗透压和细胞微破碎萃取法制作玫瑰饮料的制备方法 Download PDFInfo
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Abstract
本发明涉及了一种利用高渗透压和细胞微破碎法萃取重瓣玫瑰鲜花瓣中营养成分制作成玫瑰饮料的工艺路线,属于饮料生产技术领域。该饮料先在玫瑰鲜花瓣中加入蔗糖和柠檬酸,进行高渗透压和细胞微破碎萃取,再经过含有抗坏血酸的水溶液进行避光浸泡,然后再过滤和调配,得到了一种营养丰富,香气浓郁,色泽为天然玫红色的产品。
Description
技术领域
本发明涉及饮料生产技术领域,具体涉及一种利用高渗透压和细胞微破碎法萃取玫瑰鲜花瓣中营养成分的玫瑰饮料的制备方法。
背景技术
当今,人们的饮食观念随着社会经济的进步与发展,产生了很大的变化,人们对于一些天然,感官品质佳,营养充分的食物的需求逐渐增加。现有的玫瑰饮料通常采用热水浸提法,机械破碎法对玫瑰原料进行处理,再调配制成饮料。热水浸提会损失玫瑰花自身的香气,色素等有效成分。机械破碎会极大的破坏玫瑰细胞,使玫瑰细胞液流出,被空气中的氧气氧化褐变,而使饮料颜色发生变化,同时破碎程度过高,也会使鲜花瓣中的苦涩物质溶解出来,影响饮料的风味。
玫瑰鲜花瓣具有浓郁甜美的香气,鲜艳的玫红色,能赋予饮料浓郁的香气和诱人的色泽,从而提高饮料的感官品质,并且其营养丰富,具有润肠通便,美容养颜,舒肝养脾,活血化瘀,抗衰老等功效。
现有的玫瑰加工方法,对玫瑰花中营养物质的保留程度较低,通过对现有的加工技术的改进,最大程度的保留玫瑰中的营养物质显得十分必要。因此,需要一种能极大的保留玫瑰鲜花瓣中的营养物质,香气和颜色的加工方法,使得制备的饮料颜色为鲜艳的玫红色,香气浓郁,口感佳,营养丰富。
发明内容
本发明针对现有的技术问题,提供一种玫瑰饮料,该饮料通过对玫瑰鲜花瓣进行高渗透压和细胞微破碎萃取,使细胞中的营养物质溶解出来,得到了一种玫红色,香气浓郁,口感佳,营养丰富的产品。
为解决上述技术问题,本发明采取的技术方案为:
(1)选择新鲜,品质佳的玫瑰鲜花,去掉花萼和花心,然后对花瓣进行清洗后晾干,置于炒锅中,加入1-2倍重量的蔗糖和0.1倍重量的柠檬酸进行充分的搅拌,搅拌过程中,利用蔗糖颗粒对鲜花瓣进行挤压实现微破碎,使细胞液部分流出,蔗糖溶解在汁液中,再实现高渗透萃取,使汁液变成鲜红色。得到玫瑰花瓣萃取物。
(2)取上述萃取物,加入8-15倍重量的含有0.015%的抗坏血酸的护色液中,置于避光处密封浸泡2小时,得到浸泡液。
(3)将得到的浸泡液用200目的纱布进行过滤处理,得到过滤液。
(4)称取与玫瑰花瓣等重的蔗糖或蜂蜜于少量水中溶解混匀,加入到上述步骤的过滤液中,并加纯水至玫瑰花瓣重量的20倍,搅拌均匀。
(5)向上述步骤制得的混合液中加入一定量的柠檬酸进行酸度调节,使其pH为3-4。
本发明的有益效果在于:
(1)本发明对玫瑰鲜花瓣进行细胞微破碎使其营养物质能够充分溶解出来,同时又不会因为破碎程度过高,使鲜花瓣中的苦涩物质溶解出来,影响饮料的风味,也不会因为碎花瓣碎片过多,造成后续过滤困难。
(2)本发明加入蔗糖和柠檬酸,使氧气在细胞液中溶解度降低,从而可以防止褐变。另外蔗糖溶解在细胞液中,实现高渗透萃取,使鲜花瓣中的物质更容易渗透出来,汁液变成玫红色。
(3)本发明制得的玫瑰饮料颜色为鲜艳的玫红色,香气浓郁,口感佳,营养丰富。
具体实施方式
下面结合具体实例对本发明进行进一步的说明,这些实例仅用于说明本发明,但不应局限于本发明。
实施例1
(1)选择新鲜,品质佳的玫瑰鲜花,去掉花萼和花心,然后对花瓣进行清洗后晾干,置30公斤于炒锅中,加入30公斤的蔗糖和0.3公斤的柠檬酸进行充分的搅拌,得到玫瑰花瓣萃取物。
(2)取上述萃取物,加入240公斤重量的含有0.015%的抗坏血酸的护色液中,置于避光处密封浸泡2小时,得到浸泡液。
(3)将得到的浸泡液用200目的纱布进行过滤处理,得到过滤液。
(4)称取与玫瑰花瓣等重的蔗糖或蜂蜜于少量水中溶解混匀,加入到上述步骤的过滤液中,并加纯水至600公斤,搅拌均匀。
(5)向上述步骤制得的混合液中加入一定量的柠檬酸进行酸度调节,使其pH为3-4。
实施例2
(1)选择新鲜,品质佳的玫瑰鲜花,去掉花萼和花心,然后对花瓣进行清洗后晾干,置60公斤于炒锅中,加入70公斤的蔗糖和0.3公斤的柠檬酸进行充分的搅拌,得到玫瑰花瓣萃取物。
(2)取上述萃取物,加入480公斤重量的含有0.015%的抗坏血酸的护色液中,置于避光处密封浸泡2小时,得到浸泡液。
(3)将得到的浸泡液用200目的纱布进行过滤处理,得到过滤液。
(4)称取与玫瑰花瓣等重的蔗糖或蜂蜜于少量水中溶解混匀,加入到上述步骤的过滤液中,并加纯水至1200公斤,搅拌均匀。
(5)向上述步骤制得的混合液中加入一定量的柠檬酸进行酸度调节,使其pH为3-4。
Claims (4)
1.一种玫瑰花饮料,是经过高渗透压和细胞微破碎法萃取玫瑰鲜花瓣中营养成分,再经过浸泡,过滤,调配而成,其特征在于:
(1)选择新鲜,品质佳的玫瑰鲜花,去掉花萼和花心,然后对花瓣进行清洗后晾干,置于炒锅中,加入1-2倍重量的蔗糖和0.1倍重量的柠檬酸进行充分的搅拌,得到玫瑰花瓣萃取物;
(2)取上述萃取物,加入8-15倍重量的含有0.015%的抗坏血酸的护色液中,置于避光处密封浸泡2小时,得到浸泡液;
(3)将得到的浸泡液用200目的纱布进行过滤处理,得到过滤液;
(4)称取与玫瑰花瓣等重的蔗糖或蜂蜜于少量水中溶解混匀,加入到上述步骤的过滤液中,并加纯水至玫瑰花瓣重量的20倍,搅拌均匀;
(5)向上述步骤制得的混合液中加入一定量的柠檬酸进行酸度调节,使其pH为3-4。
2.根据权利要求1所述的饮料的原材料为玫瑰鲜花瓣。
3.根据权利要求1所述的饮料,花瓣与1-2倍重量的蔗糖和0.1倍重量的柠檬酸进行充分的搅拌。
4.根据权利要求1所述的饮料,得到的萃取物要加入8-15倍重量的含有0.015%的抗坏血酸的护色液中进行浸泡。
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