CN101292762B - 一种籽瓜饮料及其加工工艺 - Google Patents
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Abstract
本发明公开了一种籽瓜饮料及其加工工艺，属于饮料加工技术领域。挑选籽瓜，清洗，去皮去籽瓤，切块，浸泡，榨汁，酶解，过滤得籽瓜清汁备用；将甘草和枸杞挑选去杂，洗净，浸提，合并提取液，澄清，过滤，得甘草枸杞汁备用；将籽瓜清汁和甘草枸杞汁混合，搅拌均匀，按配方称取蜂蜜、白糖、柠檬酸、低聚果糖，用适量温水溶解，加入混合汁中；按配方称取六偏磷酸钠、CMC、果胶，分别用温水溶解后加入上述溶液中，补足纯净水，搅拌均匀；过胶体磨，均质，脱气，杀菌，灌装，检验，包装，即得本发明产品。本发明产品复合了籽瓜甘草枸杞的营养成分，长期饮用本发明产品能够增强人体免疫力，提高人体抗病力，溶蚀软化血管，祛除胃寒，净化体内毒素。
Description
技术领域
本发明涉及一种籽瓜饮料及其加工工艺，属于饮料加工技术领域。
背景技术
随着我国饮料工业的发展，饮料行业产品结构发生了较大变化，饮料市场正从果味型向果汁型转化，从单一型向多样型及健康疗效型转化。饮料生产厂家越来越注意选用天然原料，并向着绿色食品方向发展，“天然、营养、回归大自然”已成为一种世界潮流和发展方向，营养较高的天然果蔬汁饮料当属今后市场的娇娇者。随着我国经济的迅速发展，人们的生活水平在逐步提高，人们的消费观念也在发生变化。果蔬汁饮料正在以健康时尚的形象成为饮品市场的消费新宠，人们对果蔬汁的接受程度也越来越高。
椐化验，每100克籽瓜含蛋白质0.3克，钾90毫克，钙80毫克，磷31毫克，硒0.11微克，另外还有丰富的苯丙氨酸、天门冬氨酸等15种氨基酸和胡萝卜素、核黄素、抗坏血酸等物质；它具有降火败毒、利尿去燥、止咳平喘的特殊功效，被称为治病救命的“灵丹妙药”。在病人不想进食时，往往一碗籽瓜就是一方良药，特别是老人、小孩在冬季感冒发烧时，求得一个籽瓜会如获珍宝。随着社会的进步，农业科学技术的发展，水果种类已极为丰富，极大的满足和丰富了老百姓的需求，加之水果的改良嫁接，进口水果的市场占领，使有些水果洋不洋、土不土，已变样改味。而籽瓜却依然如故，依旧是自然纯真，她圆圆的外表形似地球，翠绿的皮印证着绿色食品，黄白的瓤、软厚的肉，让人感到清爽、解渴，食欲大增，特别是秋老虎再显酷热时，吃一碗籽瓜就能补精气、添神力。已是现代人们提高生活质量，改善饮食结构，减少精神压力，防御环境污染而必备的营养保健的绿色食疗佳品。目前，籽瓜的利用主要以收取瓜籽为目的，利用率仅为5％左右，其瓤、皮均未被利用。若综合开发利用，其产值可提高8倍以上。
本发明克服现有技术不足，提供一种籽瓜饮料及其加工工艺。
发明内容
本发明目的是提供一种籽瓜饮料及其加工工艺。
本发明目的是这样实现的，挑选籽瓜，清洗，去皮去籽瓤，切块，放入0.05％～0.5％柠檬酸和EDTA-Na溶液中浸泡5～20min，防止酶促褐变及氧化褐变，保持籽瓜果肉原本颜色，并能使颜色更加鲜艳，浸泡后的籽瓜榨汁，酶解，过滤得籽瓜清汁备用；将甘草和枸杞挑选去杂，用清水清洗干净，加5～10倍纯净水80～100℃浸提1～3次，每次30～60min，合并提取液，降温至30～50℃，加0.01％～0.5％壳聚糖搅拌均匀，澄清2～5h，过滤，得甘草枸杞汁备用；将籽瓜清汁和甘草枸杞汁混合，搅拌均匀，按配方称取蜂蜜、白糖、柠檬酸、低聚果糖，用适量温水溶解，加入混合汁中；按配方称取六偏磷酸钠、CMC、果胶，分别用温水溶解后加入上述溶液中，补足纯净水，搅拌均匀；过胶体磨，均质，脱气，杀菌，灌装，检验，包装，即得本发明产品；
所述的酶解为果胶酶0.01％～0.05％、纤维素酶0.02％～0.04％、蛋白酶0.001％～0.02％中的一种或任两种或三种的混和酶；酶解温度30～60℃，pH3～5；
所述的均质是指将调配好的溶液加热至40～60℃，均质2次，压力为20～40MPa；
所述的脱气压力为0.05～0.08MPa；
所述的杀菌为超高温瞬时杀菌，130～140℃，10～30s；
本发明产品配方为，籽瓜10～200g，甘草1～50g，枸杞1～100g，蜂蜜1～30g，白糖10～100g，柠檬酸1～60g，低聚果糖1～50g，六偏磷酸钠0.1～0.5g、CMC 0.1～0.8g、果胶0.1～0.8g，其余为纯净水，共可制成饮料1000ml。
籽瓜性温，有暖胃祛寒、滋嫩肌肤、清肾排毒等功效。现代医学证明，籽瓜富含果酸、核黄酸、尼可酸等18种氨基酸、维生素及多种微量元素，具有利尿、润肺、健脾的功效因子，具备低脂、低糖、低热的特性，对糖尿病、肥胖症也有辅助医疗作用。经化验分析，籽瓜汁中营养丰富而全面，罕有多种天然维生素、全序列氨基酸、活性功能因子、生物碱、瓜氨酸、多肽植物蛋白溶酶以及多种微量元素。人体内不能合成的八种必需氨基酸，以及微量元素钾、钠、镁、钙、磷、铁、锌、铜、硒、锰、钴等，在籽瓜汁中都含有。现代医学证明，籽瓜汁中含有的维生素族、蛋白酶类、氨基酸、多肽、硒等功能因子，能够增强人体免疫功能，提高人体抗病力，溶蚀软化血管，祛除胃寒，净化体内毒素。
本发明籽瓜饮料，清香甜美，具有独特的籽瓜风味和甘草枸杞混合风味，汁液稳定均匀，黏度适中，无分层，酸甜爽口，保质期可达12个月以上。本发明产品复合了籽瓜甘草枸杞的营养成分，营养丰富，口感极佳，是一种新型营养保健籽瓜饮料。长期饮用本发明产品能够增强人体免疫力，提高人体抗病力，溶蚀软化血管，祛除胃寒，净化体内毒素。
具体实施方式
下面的实施例有助于本领域技术人员更全面地理解本发明，但不以任何方式限制本发明。
实施例
挑选籽瓜，清洗，去皮去籽瓤，切块，放入0.05％～0.5％柠檬酸和EDTA-Na溶液中浸泡5～20min，浸泡后的籽瓜榨汁，酶解，过滤得籽瓜清汁备用；将甘草和枸杞挑选去杂，用清水清洗干净，加5～10倍纯净水80～100℃浸提1～3次，每次30～60min，合并提取液，降温至30～50℃，加0.01％～0.5％壳聚糖搅拌均匀，澄清2～5h，过滤，得甘草枸杞汁备用；
将籽瓜清汁和甘草枸杞汁混合，搅拌均匀，按配方称取蜂蜜、白糖、柠檬酸、低聚果糖，用适量温水溶解，加入混合汁中；按配方称取六偏磷酸钠、CMC、果胶，分别用温水溶解后加入上述溶液中，补足纯净水，搅拌均匀；过胶体磨，均质，脱气，杀菌，灌装，检验，包装，即得本发明产品；
酶解为果胶酶0.01％～0.05％、纤维素酶0.02％～0.04％、蛋白酶0.001％～0.02％中的一种或任两种或三种的混和酶；酶解温度30～60℃，pH3～5；
均质是指将调配好的溶液加热至40～60℃，均质2次，压力为20～40MPa；
脱气压力为0.05～0.08MPa；
杀菌为超高温瞬时杀菌，130～140℃，10～30s；
产品配方为，籽瓜10～200g，甘草1～50g，枸杞1～100g，蜂蜜1～30g，白糖10～100g，柠檬酸1～60g，低聚果糖1～50g，六偏磷酸钠0.1～0.5g、CMC0.1～0.8g、果胶0.1～0.8g，其余为纯净水，共可制成饮料1000ml。
Claims (9)
1.一种籽瓜饮料加工工艺，其特征在于，挑选籽瓜，清洗，去皮去籽瓤，切块，放入柠檬酸和EDTA-Na溶液中浸泡，浸泡后的籽瓜榨汁，酶解，过滤得籽瓜清汁备用；将甘草和枸杞挑选去杂，用清水清洗干净，加水浸提，合并提取液，澄清，过滤，得甘草枸杞汁备用；将籽瓜清汁和甘草枸杞汁混合，搅拌均匀，按配方称取蜂蜜、白糖、柠檬酸、低聚果糖，用适量温水溶解，加入混合汁中；按配方称取六偏磷酸钠、CMC、果胶，分别用温水溶解后加入上述溶液中，补足纯净水，搅拌均匀；过胶体磨，均质，脱气，杀菌，灌装，检验，包装，即得本发明产品；
产品配方为，籽瓜10～200g，甘草1～50g，枸杞1～100g，蜂蜜1～30g，白糖10～100g，柠檬酸1～60g，低聚果糖1～50g，六偏磷酸钠0.1～0.5g、CMC0.1～0.8g、果胶0.1～0.8g，其余为纯净水，共可制成饮料1000ml。
2.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，所述的酶解为果胶酶0.01％～0.05％、纤维素酶0.02％～0.04％、蛋白酶0.001％～0.02％中的一种或任两种或三种的混和酶；酶解温度30～60℃，pH3～5。
3.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，所述的均质是指将调配好的溶液加热至40～60℃，均质2次，压力为20～40MPa。
4.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，所述的脱气压力为0.05～0.08MPa。
5.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，所述的杀菌为超高温瞬时杀菌，130～140℃，10～30s。
6.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，所述切块后籽瓜放入0.05％～0.5％柠檬酸和EDTA-Na溶液中浸泡5～20min。
7.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，将甘草和枸杞挑选去杂，用清水清洗干净，加5～10倍纯净水80～100℃浸提1～3次，每次30～60min。
8.根据权利要求1所述的一种籽瓜饮料加工工艺，其特征在于，合并提取液，降温至30～50℃，加0.01％～0.5％壳聚糖搅拌均匀，澄清2～5h，过滤，得甘草枸杞汁。
9.一种籽瓜饮料，其特征在于，根据权利要求1～8任一所述工艺制得。
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| CN102334710A (zh) * | 2010-07-27 | 2012-02-01 | 国元天然乳品(江西)有限公司 | 一种诺丽果汁饮料及其制备方法 |
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| CN102987490B (zh) * | 2012-12-18 | 2013-12-25 | 山东绿洲醇食品有限公司 | 碱蓬野生蔬菜汁及其制作方法和用途 |
| CN103385502B (zh) * | 2013-06-26 | 2014-11-12 | 广西钦州市绿源天然食品加工有限公司 | 无瓣海桑浆果饮料 |
| CN103689468A (zh) * | 2013-12-12 | 2014-04-02 | 甘肃靖远正生籽瓜科技有限公司 | 一种籽瓜浓缩液、籽瓜膳食纤维粉及其制备方法 |
| CN104544389A (zh) * | 2014-12-09 | 2015-04-29 | 石河子大学 | 一种打瓜汁保健饮料及其医药用途和制备方法 |
| CN104643225A (zh) * | 2015-03-10 | 2015-05-27 | 邵素英 | 一种改善胃肠功能、提高免疫力的甘草植物饮料及其制备方法 |
| CN104664513A (zh) * | 2015-03-11 | 2015-06-03 | 邵素英 | 一种甘草植物饮料及其制备方法 |
| CN112293631A (zh) * | 2020-11-04 | 2021-02-02 | 吉林益草堂药业有限公司 | 一种含有打瓜汁的氨基酸饮料及其制备方法和应用 |
| CN116508861A (zh) * | 2023-01-06 | 2023-08-01 | 山东省农业科学院 | 一种利用籽瓜制备的凉茶饮料及其制备方法 |
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