CN117356666A - 一种百香果味饮料及其制备方法 - Google Patents
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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
-
- 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
-
- 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
- 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
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种百香果味饮料及其制备方法,所述百香果味饮料由以下质量百分比组成:浓缩百香果果汁0.4‑0.7%、甜味剂1.01‑3.52%、水果香精0.05‑0.08%、海盐0.02‑0.035%、稳定剂0.002%、防腐剂0.4%、酸度调节剂0.12‑0.16%、着色剂0.000000025%、维生素添加剂0.0001%,其余量为纯净水;本发明利用百香果富含多种对人体有益的蛋白质、糖、维生素、矿物质和氨基酸,使用天然甜味剂调节饮料的口感,而未添加白砂糖,降低了饮料的能量,同时也打消了消费者的饮用顾虑;通过本发明配方所制备的饮料,不仅具有百香果特有的味道,风味佳,也具有低糖低能量的优点,满足在人们对于健康低糖的需求。
Description
技术领域
本发明涉及饮料食品技术领域,具体是指一种百香果味饮料及其制备方法。
背景技术
百香果又名鸡蛋果,是一种西番莲属的藤本植物,在世界其他地区百香果又有俗称为“爱情果”。百香果是一种原产地在热带和亚热带的水果,因为百香果的果肉可以散发出吸引消费者的独有的特殊香味,其香气像十多种常见水果的果香混合,口感独特,从而得到了人们的喜爱;
同时百香果果实中含有一百多种芳香物质,含有丰富的蛋白质、糖、维生素、矿物质和氨基酸等对人体有益的物质;具有天然纯净、浓郁甘美、酸甜可口,生津止渴,提神醒脑、润肠通便,预防大肠癌,补肾健身、排毒养颜,解酒护肝、消除疲劳的功效,对高血压、高血糖有降低胆固醇的功效,对口腔溃疡、牙周炎、咽喉炎、结肠炎、肠胃病有功效,有助于调节血糖、预防糖尿病,形成强健骨骼、舒缓骨质疏松,提高人体免疫力,预防疾病;
因百香果酸味重、香味细长,以其为主要成分制作饮料时,通常需添加较多白砂糖,整体呈甜度较高的饮料,因此在市场上的百香果饮料大都口味单一,难以满足人们的需求随着消费者健康意识的提高以及对新风味的新鲜感;
目前消费者对无糖饮料的关注度越来越高,且对于百香果这种具有特别香气的水果关注也越来越多,因此研究和开发新风味的健康饮品具有现实意义。
发明内容
本发明要解决的技术问题是克服上述技术的缺陷,提供一种百香果味饮料及其制备方法。
为解决上述技术问题,本发明提供的技术方案为一种百香果味饮料,所述百香果味饮料由以下质量百分比组成:浓缩百香果果汁0.4-0.7%、甜味剂1.01-3.52%、水果香精0.05-0.08%、海盐0.02-0.035%、稳定剂0.002%、防腐剂0.4%、酸度调节剂0.12-0.16%、着色剂0.000000025%、维生素添加剂0.0001%,其余量为纯净水。
进一步地,所述百香果味饮料由以下质量百分比组成:浓缩百香果果汁0.6%、甜味剂1.82%、水果香精0.06%、海盐0.03%、稳定剂0.002%、防腐剂0.4%、酸度调节剂0.12-0.16%、着色剂0.000000025%、维生素添加剂0.0001%,其余量为纯净水。
进一步地,所述甜味剂包括主甜味剂、次甜味剂,其中主甜味剂为赤藓糖醇,其占饮料质量百分比为1-3.5%;所述次甜味剂为三氯蔗糖、甜菊糖苷中任一种,其占饮料质量百分比为0.01-0.02%。
进一步地,所述水果香精为百香果味香精。
进一步地,所述稳定剂为乙二胺四乙酸二钠;所述防腐剂为山梨酸钾;所述着色剂为柠檬黄。
进一步地,所述酸度调节剂为一水柠檬酸、柠檬酸钠、碳酸氢钠按6:1:1的比例配制而成的混合物。
进一步地,所述维生素添加剂为维生素C、维生素B6、维生素B12按2:1:1的比例配制而成的混合物。
进一步地,所述百香果味饮料的制备方法,包括以下步骤:
步骤1)按质量百分比取用上述各原料,向65℃到70℃的水中加入赤藓糖醇和浓缩百香果果汁,搅拌冷却得到配料液A,搅拌速度为800r/min,持续时间6分钟;
步骤2)向20℃水中加入维生素添加剂、次甜味剂、海盐、稳定剂、防腐剂、酸度调节剂、着色剂充分溶解,得到配料液B,搅拌速度为800r/min,持续时间6分钟;
步骤3)将配料液A与配料液B进行混合,并加入水果香精,混合均匀后得到浓缩液;
步骤4)将浓缩液与经脱气处理的水混合,灭菌、冷却,可得目标产品。
本发明与现有技术相比的优点在于:本发明利用百香果富含多种对人体有益的蛋白质、糖、维生素、矿物质和氨基酸,使用天然甜味剂调节饮料的口感,而未添加白砂糖,降低了饮料的能量,同时也打消了消费者的饮用顾虑;通过本发明配方所制备的饮料,不仅具有百香果特有的味道,风味佳,也具有低糖低能量的优点,满足在人们对于健康低糖的需求。
具体实施方式
下面结合实施例对本发明一种百香果味饮料及其制备方法做进一步的详细说明。
实施例1
一种百香果味饮料,述百香果味饮料由以下质量百分比组成:浓缩百香果果汁0.6%、甜味剂1.82%、水果香精0.06%、海盐0.03%、稳定剂0.002%、防腐剂0.4%、酸度调节剂0.12-0.16%、着色剂0.000000025%、维生素添加剂0.0001%,其余量为纯净水;
所述甜味剂包括主甜味剂、次甜味剂,其中主甜味剂为赤藓糖醇,其占饮料质量百分比为2.5%;所述次甜味剂为三氯蔗糖、甜菊糖苷中任一种,其占饮料质量百分比为0.015%;
所述水果香精为百香果味香精;所述稳定剂为乙二胺四乙酸二钠;所述防腐剂为山梨酸钾;所述着色剂为柠檬黄;所述酸度调节剂为一水柠檬酸、柠檬酸钠、碳酸氢钠按6:1:1的比例配制而成的混合物;所述维生素添加剂为维生素C、维生素B6、维生素B12按2:1:1的比例配制而成的混合物。
所述百香果味饮料的制备方法,包括以下步骤:
步骤1)按质量百分比取用上述各原料,向65℃到70℃的水中加入赤藓糖醇和浓缩百香果果汁,搅拌冷却得到配料液A,搅拌速度为800r/min,持续时间6分钟;
步骤2)向20℃水中加入维生素添加剂、次甜味剂、海盐、稳定剂、防腐剂、酸度调节剂、着色剂充分溶解,得到配料液B,搅拌速度为800r/min,持续时间6分钟;
步骤3)将配料液A与配料液B进行混合,并加入水果香精,混合均匀后得到浓缩液;
步骤4)将浓缩液与经脱气处理的水混合,灭菌、冷却,可得目标产品。
以上对本发明及其实施方式进行了描述,这种描述没有限制性。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (8)
1.一种百香果味饮料,其特征在于,所述百香果味饮料由以下质量百分比组成:浓缩百香果果汁0.4-0.7%、甜味剂1.01-3.52%、水果香精0.05-0.08%、海盐0.02-0.035%、稳定剂0.002%、防腐剂0.4%、酸度调节剂0.12-0.16%、着色剂0.000000025%、维生素添加剂0.0001%,其余量为纯净水。
2.根据权利要求1所述的一种百香果味饮料,其特征在于,所述百香果味饮料由以下质量百分比组成:浓缩百香果果汁0.6%、甜味剂1.82%、水果香精0.06%、海盐0.03%、稳定剂0.002%、防腐剂0.4%、酸度调节剂0.12-0.16%、着色剂0.000000025%、维生素添加剂0.0001%,其余量为纯净水。
3.根据权利要求1所述的一种百香果味饮料,其特征在于,所述甜味剂包括主甜味剂、次甜味剂,其中主甜味剂为赤藓糖醇,其占饮料质量百分比为1-3.5%;所述次甜味剂为三氯蔗糖、甜菊糖苷中任一种,其占饮料质量百分比为0.01-0.02%。
4.根据权利要求1所述的一种百香果味饮料,其特征在于,所述水果香精为百香果味香精。
5.根据权利要求1所述的一种百香果味饮料,其特征在于,所述稳定剂为乙二胺四乙酸二钠;所述防腐剂为山梨酸钾;所述着色剂为柠檬黄。
6.根据权利要求1所述的一种百香果味饮料,其特征在于,所述酸度调节剂为一水柠檬酸、柠檬酸钠、碳酸氢钠按6:1:1的比例配制而成的混合物。
7.根据权利要求1所述的一种百香果味饮料,其特征在于,所述维生素添加剂为维生素C、维生素B6、维生素B12按2:1:1的比例配制而成的混合物。
8.根据权利要求1-7任意一项所述百香果味饮料的制备方法,其特征在于,包括以下步骤:
步骤1)按质量百分比取用上述各原料,向65℃到70℃的水中加入赤藓糖醇和浓缩百香果果汁,搅拌冷却得到配料液A,搅拌速度为800r/min,持续时间6分钟;
步骤2)向20℃水中加入维生素添加剂、次甜味剂、海盐、稳定剂、防腐剂、酸度调节剂、着色剂充分溶解,得到配料液B,搅拌速度为800r/min,持续时间6分钟;
步骤3)将配料液A与配料液B进行混合,并加入水果香精,混合均匀后得到浓缩液;
步骤4)将浓缩液与经脱气处理的水混合,灭菌、冷却,可得目标产品。
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