雪蓮果功能飲料加工技術(shù)及應(yīng)用制造技術(shù)

本發(fā)明專利技術(shù)涉及雪蓮果低聚糖及多糖的提取和雪蓮果功能飲料的配方。將雪蓮果去皮，切片，烘干得到干粉。雪蓮果粉采用水提醇沉法得到雪蓮果粗多糖，上清減壓蒸發(fā)回收食用酒精，剩余液體冷凍干燥得到淡黃色雪蓮果低聚糖粗品。雪蓮果功能飲料將檸檬酸、維生素C、白砂糖等食品添加劑加入雪蓮果提取物中進(jìn)行復(fù)配，混合均勻后進(jìn)行粉碎，過篩后包裝，滅菌。制得的雪蓮果功能飲料具有良好的口感與外觀，溫水中可以迅速溶解，使本產(chǎn)品具有即沖即飲的優(yōu)良特性。本品含熱量少，有調(diào)節(jié)腸道平衡，降低膽固醇及甘油三酯的作用。

Processing technology and application of functional beverage of Saussurea involucrata

The invention relates to the extraction of oligosaccharide and polysaccharide of Saussurea involucrata and the formula of the functional beverage of snow lotus fruit. Peel, slice and dry the snow lotus. Saussurea fruit powder by water extraction and alcohol precipitation from yacon crude polysaccharide, supernatant of vacuum evaporation recovery of edible alcohol, residual liquid and freeze-drying to obtain yellow yacon crude oligosaccharides. Snow lotus fruit functional drink, citric acid, vitamin C, white sugar and other food additives into the snow lotus fruit extract, mixed, evenly mixed, after crushing, screening, packaging, sterilization. The prepared snow lotus functional beverage has good taste and appearance, and can be quickly dissolved in warm water, so that the product has the excellent characteristics of instant drinking and instant drinking. This product contains less calories, regulating intestinal tract balance, reducing cholesterol and triglyceride role.

【技術(shù)實現(xiàn)步驟摘要】

【技術(shù)保護(hù)點】
雪蓮果功能飲料的特征在于：新鮮雪蓮果去皮干燥后粉碎成果粉。果粉水浴提取功能成分，提取液經(jīng)過濾，濃縮，醇沉，醇沉上清加壓蒸發(fā)回收食用酒精，剩余液體經(jīng)冷凍干燥得到雪蓮果低聚糖粗品，醇沉得到雪蓮果粗多糖，粗多糖經(jīng)真空干燥可得干粉。兩種雪蓮果功能成分添加一定比例的輔料混合后經(jīng)高溫滅菌，包裝后可得雪蓮果功能飲料。其中，雪蓮果功能成分主要是指雪蓮果低聚糖和雪蓮果多糖其中，雪蓮果功能飲料的輔料主要是白砂糖、檸檬酸、麥芽糊精、維生素C其中，雪蓮果功能飲料有良好的沖泡性能，溫水可迅速溶解，即溶即飲。

【技術(shù)特征摘要】

【專利技術(shù)屬性】
技術(shù)研發(fā)人員：朱振元，呂忠政，劉安軍，
申請(專利權(quán))人：天津科技大學(xué)，
類型：發(fā)明
國別省市：