CN109156672A - 一种雪莲培养物复合果汁饮品 - 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- 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
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Abstract
本发明公开了一种雪莲培养物复合果汁饮品，所述雪莲培养物复合果汁饮品其原料包括水，雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉，大豆肽粉，红葡萄汁，树莓汁，桑葚汁，石榴汁，沙棘汁，维生素C，羧甲基纤维素钠，柠檬酸，黄原胶，山梨酸钾三氯蔗糖，维生素B12，维生素B6。该雪莲培养物复合果汁饮品，在作为饮品的同时起到保健作用，葡萄籽提取物、绿茶粉、巴西莓粉及大豆肽粉能起到降脂、间接阻糖的实际功效，红葡萄汁、树莓汁、桑葚汁、石榴汁及沙棘汁的加入能够改善肠道功能，提高机体免疫力，且果汁使得饮品口感好，营养又健康，羧甲基纤维素钠及黄原胶使得饮品稳定不产生沉淀,饮用时顺滑无颗粒感，适用于工业化生产。
Description
技术领域
本发明属于保健养生饮品技术领域，具体涉及一种雪莲培养物复合果汁饮品，还涉及一种雪莲培养物复合果汁饮品的制备工艺。
背景技术
雪莲因其顶形似莲花，故得名雪莲花，简称雪莲。为多年生草本。根状茎粗，颈部被多数褐色的叶残迹。茎粗壮，无毛。叶密集，基生叶和茎生叶无柄，叶片椭圆形或卵状椭圆形；最上部叶苞叶状，膜质，淡黄色，包围总花序，边缘有尖齿，分布于中国多地高寒地带。可作药用，也有一定的观赏价值。
雪莲具有较好的保健功效，能强筋壮阳，通经活血。目前市场上有少量以雪莲培养物作为主要成分的保健功能食品,但是种类少,口感欠佳,在保健品市场上难以推广。
发明内容
为解决上述问题，本发明采用的技术方案为：一种雪莲培养物复合果汁饮品，所述雪莲培养物复合果汁饮品其原料包括水，雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉，大豆肽粉，红葡萄汁，树莓汁，桑葚汁，石榴汁，沙棘汁，维生素C，羧甲基纤维素钠，柠檬酸，黄原胶，山梨酸钾三氯蔗糖，维生素B12，维生素B6。
一种雪莲培养物复合果汁饮品的制备工艺，包括以下步骤：
S1、将符合饮用标准的原水经纯水处理机通过过滤、反渗透处理，制得供生产饮品使用的纯净水；
S2、在步骤S1得到的纯净水中加入雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉和大豆肽粉，40℃状态下低速搅拌,得到混合料液A；
S3、将红葡萄汁、树莓汁、桑葚汁、石榴汁和沙棘汁加入到步骤S2得到的得到混合料液A中，40℃状态下低速搅拌,得到混合料液B；
S4、将维生素C、柠檬酸、三氯蔗糖、维生素B12和维生素B6加入到步骤S3中得到的混合料液B中，随后加入黄原胶、羧甲基纤维素钠和山梨酸钾，继续在40℃状态下低速搅拌，得到混合料液C，三氯蔗糖用量在0.15-0.20g/kg，维生素B12用量在0.6-1.6μg/kg，维生素B6用量在0.4-1.4mg/kg；
S5、将步骤S4得到的混合料液C通过超滤膜过滤系统，去除饮料中的细小杂质，随后进行洗瓶，灌装，轧盖及灯检，然后进行微波灭菌，微波灭菌出瓶温度＞70℃，最后冷却贴标，打码，包装。
本发明的技术效果和优点：该雪莲培养物复合果汁饮品，增加了雪莲培养物的食用范围，在作为饮品的同时起到保健作用，葡萄籽提取物、绿茶粉、巴西莓粉及大豆肽粉能起到降脂、间接阻糖的实际功效，红葡萄汁、树莓汁、桑葚汁、石榴汁及沙棘汁的加入能够改善肠道功能，提高机体免疫力，且果汁使得饮品口感好，营养又健康，羧甲基纤维素钠及黄原胶使得饮品稳定不产生沉淀,饮用时顺滑无颗粒感，适用于工业化生产。
具体实施方式
下面结合实施例对本发明的技术方案做进一步的阐述：
一种雪莲培养物复合果汁饮品，所述雪莲培养物复合果汁饮品其原料包括水，雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉，大豆肽粉，红葡萄汁，树莓汁，桑葚汁，石榴汁，沙棘汁，维生素C，羧甲基纤维素钠，柠檬酸，黄原胶，山梨酸钾三氯蔗糖，维生素B12，维生素B6。
一种雪莲培养物复合果汁饮品的制备工艺，包括以下步骤：
S1、将符合饮用标准的原水经纯水处理机通过过滤、反渗透处理，制得供生产饮品使用的纯净水；
S2、在步骤S1得到的纯净水中加入雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉和大豆肽粉，40℃状态下低速搅拌,得到混合料液A；
S3、将红葡萄汁、树莓汁、桑葚汁、石榴汁和沙棘汁加入到步骤S2得到的得到混合料液A中，40℃状态下低速搅拌,得到混合料液B；
S4、将维生素C、柠檬酸、三氯蔗糖、维生素B12和维生素B6加入到步骤S3中得到的混合料液B中，随后加入黄原胶、羧甲基纤维素钠和山梨酸钾，继续在40℃状态下低速搅拌，得到混合料液C，三氯蔗糖用量在0.15-0.20g/kg，维生素B12用量在0.6-1.6μg/kg，维生素B6用量在0.4-1.4mg/kg；
S5、将步骤S4得到的混合料液C通过超滤膜过滤系统，去除饮料中的细小杂质，随后进行洗瓶，灌装，轧盖及灯检，然后进行微波灭菌，微波灭菌出瓶温度＞70℃，最后冷却贴标，打码，包装。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换,凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种雪莲培养物复合果汁饮品，其特征在于：所述雪莲培养物复合果汁饮品其原料包括水，雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉，大豆肽粉，红葡萄汁，树莓汁，桑葚汁，石榴汁，沙棘汁，维生素C，羧甲基纤维素钠，柠檬酸，黄原胶，山梨酸钾三氯蔗糖，维生素B12，维生素B6。
2.一种权利要求1所述的雪莲培养物复合果汁饮品的制备工艺，其特征在于：包括以下步骤：
S1、将符合饮用标准的原水经纯水处理机通过过滤、反渗透处理，制得供生产饮品使用的纯净水；
S2、在步骤S1得到的纯净水中加入雪莲培养物，葡萄籽提取物，绿茶粉，巴西莓粉和大豆肽粉，40℃状态下低速搅拌,得到混合料液A；
S3、将红葡萄汁、树莓汁、桑葚汁、石榴汁和沙棘汁加入到步骤S2得到的得到混合料液A中，40℃状态下低速搅拌,得到混合料液B；
S4、将维生素C、柠檬酸、三氯蔗糖、维生素B12和维生素B6加入到步骤S3中得到的混合料液B中，随后加入黄原胶、羧甲基纤维素钠和山梨酸钾，继续在40℃状态下低速搅拌，得到混合料液C，三氯蔗糖用量在0.15-0.20g/kg，维生素B12用量在0.6-1.6μg/kg，维生素B6用量在0.4-1.4mg/kg；
S5、将步骤S4得到的混合料液C通过超滤膜过滤系统，去除饮料中的细小杂质，随后进行洗瓶，灌装，轧盖及灯检，然后进行微波灭菌，微波灭菌出瓶温度＞70℃，最后冷却贴标，打码，包装。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892501A (zh) * | 2019-04-09 | 2019-06-18 | 赵文祥 | 天山雪莲保健饮料制备方法 |
| CN110720572A (zh) * | 2019-10-26 | 2020-01-24 | 上海葡萄王企业有限公司 | 一种复合莓果果味饮料及其制备方法 |
| CN111820348A (zh) * | 2020-06-02 | 2020-10-27 | 大连普瑞康生物技术有限公司 | 一种雪莲培养物骨胶原肽复合果汁及制备方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892501A (zh) * | 2019-04-09 | 2019-06-18 | 赵文祥 | 天山雪莲保健饮料制备方法 |
| CN110720572A (zh) * | 2019-10-26 | 2020-01-24 | 上海葡萄王企业有限公司 | 一种复合莓果果味饮料及其制备方法 |
| CN111820348A (zh) * | 2020-06-02 | 2020-10-27 | 大连普瑞康生物技术有限公司 | 一种雪莲培养物骨胶原肽复合果汁及制备方法 |
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