CN103478807A - 枇杷芦荟饮料及生产方法 - Google Patents
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Abstract
本发明公开了一种枇杷芦荟饮料及生产方法,属于饮料加工技术领域;它由枇杷、芦荟、蔗糖、复合稳定剂、护色剂、纯净水;本发明将枇杷和芦荟中对人体有益的成分溶解到人们的饮料中,增加其营养价值,将枇杷汁和芦荟汁以一定比例进行调配的枇杷芦荟饮料,它不但具有枇杷味道鲜美、营养丰富的特征,同时具备芦荟汁的清新,是一种营养丰富的、酸甜可口的饮料。
Description
技术领域
本发明涉及饮料加工技术领域,具体来说是一种枇杷芦荟饮料及生产方法。
背景技术
枇杷的营养价值特别丰富,含有多种人体所需的营养成分,果实中含有维生素C及B族维生素,有机酸、糖类、蛋白质、脂肪,以及多种矿物质。枇杷汁中含有多种氨基酸和微量元素,有止咳润肺、软化血管、降血脂和血糖等多种功能,可用于治疗咳嗽、冠心病、高血压等症状。另外枇杷的季节性强且在全国并不普及,将其加工成饮料可以解决其保藏的问题,也为饮料行业增加了新的品种,让人们多些选择。
芦荟含几十种对人体有用的有效成份:芦荟多糖、芦荟素、蛋白质、氨基酸、微量元素、维生素、芦荟宁、芦荟苦素、芦荟皂甙等,对一些医院都束手无策的慢性病、疑难病常常有不可思议的功效,被人们荣称为“神奇植物”、“家庭药箱”。芦荟富含烟酸、维生素B6等,是苦味的健胃轻泻剂,有抗炎、修复胃黏膜和止痛的作用,有利于胃炎、胃溃疡的治疗,能促进溃面愈合。对于烧、烫伤,芦荟也能有很好的抗感染、助愈合的功效。它本身还富含铬元素,具有胰岛素样的作用,能调节体内的血糖代谢,是糖尿病人的理想食物和药物芦荟富含生物素等,是美容、减肥、防治便秘的佳品。对脂肪代谢、胃肠功能、******都有很好的调整作用。随着人民生活水平的提高,人们的保健意识不断增强,对于天然的、既有营养,又有药理作用的饮料已倍受消费者的欢迎。为此,开发芦荟汁饮料有着广阔的市场前景。
因此,利用枇杷汁和芦荟汁加工成果汁味道鲜美,营养丰富,有着广泛的市场。
发明内容
本发明的目的是提供一种同时含有枇杷汁和芦荟汁的枇杷芦荟饮料,它不但具有枇杷味道鲜美、营养丰富的特征,同时芦荟汁清新,是一种营养丰富的、酸甜可口的新型饮料。
为实现上述目的,本发明采用的技术方案是:一种枇杷芦荟饮料,由以下重量百分比组分组成:枇杷25~35、芦荟15~25、蔗糖3~5、复合稳定剂0.30~0.35、护色剂1.0、纯净水40~45。
进一步的,由以下重量百分比组分组成:枇杷30、芦荟20、蔗糖4、复合稳定剂0.31、护色剂1.0、纯净水50。
进一步的,所述复合稳定剂含有羧甲基纤维素钠、PGA和黄胶原。
进一步的,所述护色剂含有抗坏血酸、柠檬酸、亚硫酸钠和乙二胺四乙酸纳。
本发明的另一目的是提供一种枇杷芦荟饮料制作方法,包括如下步骤:
(1)选择新鲜枇杷,经过清洗、热烫、去皮、去核、打浆、酶解、过滤、制的澄清枇杷汁待用;
(2)选择芦荟鲜叶,经过消毒、去皮、打浆、护色、榨汁、粗滤、脱色、精滤、制的芦荟青汁待用;
(3)将步骤(1)和步骤(2)中所得的澄清枇杷汁和芦荟青汁混合均匀,经过调配、均质、脱气、灌装、杀菌、冷却、保藏,以后的枇杷芦荟成品饮料。
进一步的,所述步骤(1)中打浆时加入护色剂,并迅速进行热处理。
进一步的,所述步骤(1)中的酶解时按100mg/L加入果胶酶,搅拌均匀,放置一段时间后进行过滤,滤液在低温下静置24h。
进一步的,所述步骤(2)中的脱色与精滤,将活性炭加到芦荟凝胶液中,经活性炭的吸附,将芦荟凝胶液中所含的有色物质除去再用板框压滤机进行液渣分离,得到无色的清液。
进一步的,所述步骤(3)中的均质是将混合液送入压力为30Mpa的均质机中进行均质。
进一步的,所述步骤(3)中的杀菌温度为85℃,时间为15min。
本发明的有益技术效果是:本发明将枇杷和芦荟中对人体有益的成分溶解到人们的饮料中,增加了其营养价值。根据一定的比例将枇杷汁和芦荟汁的枇杷进行调配的枇杷芦荟饮料,它不但具有枇杷味道鲜美、营养丰富的特征,同时芦荟汁清新,是一种营养丰富的、酸甜可口的饮料。
具体实施方式
下面通过实施例对本发明作进一步说明。
实施实例1
枇杷30、芦荟20、蔗糖4、复合稳定剂0.31、护色剂1.0、纯净水50;
(1)枇杷原料选择。采用成熟的新鲜枇杷,除去核、梗、霉烂等不适合加工部分。
(2)破碎榨汁。用打浆机打出汁,加入护色剂,防止果汁氧化,并迅速进行热处理以抑制氧化酶的活性。
(3)酶解。在枇杷果浆中加入果胶酶,搅拌均匀,放置一段时间后进行过滤,滤液在低温下静置24h,得到清澈的透明果汁。
(4)芦荟原料选择:生长良好,整齐的芦荟鲜叶。在叶片基部用刀一边各割一个开口,然后用手向下掰,取下鲜叶。
(5)破碎、榨汁、粗滤:将芦荟凝胶送入破碎机,迅速将其打碎为小块,经螺旋榨汁机的榨汁,粗滤后得到芦荟凝胶液。
(6)脱色与精滤:将活性炭加到芦荟凝胶液中,经活性炭的吸附,将芦荟凝胶液中所含的有色物质除去再用板框压滤机进行液渣分离,得到几乎无色的清液。
(7)调配:将枇杷汁与芦荟汁按以上比例进行调配,同时加以各种辅料及添加剂。
(8)均质:将调好的混合液送入高压均质机进行均质,均质工作压力为30Mpa,调配后的浆料在真空条件下进脱气处理。
(9)杀菌:采用85℃、15min为饮料的杀菌,冷却保藏即得成品。
实施实例2
枇杷35、芦荟15、蔗糖4、复合稳定剂0.31、护色剂1.0、纯净水50;
(1)枇杷原料选择。采用成熟的新鲜枇杷,除去核、梗、霉烂等不适合加工部分。
(2)破碎榨汁。用打浆机打出汁,加入护色剂,防止果汁氧化,并迅速进行热处理以抑制氧化酶的活性。
(3)酶解。在枇杷果浆中加入果胶酶,搅拌均匀,放置一段时间后进行过滤,滤液在低温下静置24h,得到清澈的透明果汁。
(4)芦荟原料选择:生长良好,整齐的芦荟鲜叶。在叶片基部用刀一边各割一个开口,然后用手向下掰,取下鲜叶。
(5)破碎、榨汁、粗滤:将芦荟凝胶送入破碎机,迅速将其打碎为小块,经螺旋榨汁机的榨汁,粗滤后得到芦荟凝胶液。
(6)脱色与精滤:将活性炭加到芦荟凝胶液中,经活性炭的吸附,将芦荟凝胶液中所含的有色物质除去再用板框压滤机进行液渣分离,得到几乎无色的清液。
(7)调配:将枇杷汁与芦荟汁按以上比例进行调配,同时加以各种辅料及添加剂。
(8)均质:将调好的混合液送入高压均质机进行均质,均质工作压力为30Mpa,调配后的浆料在真空条件下进脱气处理。
(9)杀菌:采用85℃、15min为饮料的杀菌,冷却保藏即得成品。
实施实例3
枇杷25、芦荟25、蔗糖4、复合稳定剂0.31、护色剂1.0、纯净水50;
(1)枇杷原料选择。采用成熟的新鲜枇杷,除去核、梗、霉烂等不适合加工部分。
(2)破碎榨汁。用打浆机打出汁,加入护色剂,防止果汁氧化,并迅速进行热处理以抑制氧化酶的活性。
(3)酶解。在枇杷果浆中加入果胶酶,搅拌均匀,放置一段时间后进行过滤,滤液在低温下静置24h,得到清澈的透明果汁。
(4)芦荟原料选择:生长良好,整齐的芦荟鲜叶。在叶片基部用刀一边各割一个开口,然后用手向下掰,取下鲜叶。
(5)破碎、榨汁、粗滤:将芦荟凝胶送入破碎机,迅速将其打碎为小块,经螺旋榨汁机的榨汁,粗滤后得到芦荟凝胶液。
(6)脱色与精滤:将活性炭加到芦荟凝胶液中,经活性炭的吸附,将芦荟凝胶液中所含的有色物质除去再用板框压滤机进行液渣分离,得到几乎无色的清液。
(7)调配:将枇杷汁与芦荟汁按以上比例进行调配,同时加以各种辅料及添加剂。
(8)均质:将调好的混合液送入高压均质机进行均质,均质工作压力为30Mpa,调配后的浆料在真空条件下进脱气处理。
(9)杀菌:采用85℃、15min为饮料的杀菌,冷却保藏即得成品。
Claims (10)
1.枇杷芦荟饮料,其特征在于,由以下重量百分比组分组成:枇杷25~35、芦荟15~25、蔗糖3~5、复合稳定剂0.30~0.35、护色剂1.0、纯净水40~60。
2.根据权利要求1所述枇杷饮料,其特征在于,由以下重量百分比组分组成:枇杷30、芦荟20、蔗糖4、复合稳定剂0.31、护色剂1.0、纯净水50。
3.根据权利要求2所述枇杷饮料,其特征在于,所述复合稳定剂含有羧甲基纤维素钠、PGA和黄胶原。
4.根据权利要求2所述枇杷饮料,其特征在于,所述护色剂含有抗坏血酸、柠檬酸、亚硫酸钠和乙二胺四乙酸纳。
5.根据权利要求1~4任一项所述枇杷芦荟饮料制作方法,其特征在于,包括如下步骤:
(1)选择新鲜枇杷,经过清洗、热烫、去皮、去核、打浆、酶解、过滤、制的澄清枇杷汁待用;
(2)选择芦荟鲜叶,经过消毒、去皮、打浆、护色、榨汁、粗滤、脱色、精滤、制的芦荟青汁待用;
(3)将步骤(1)和步骤(2)中所得的澄清枇杷汁和芦荟青汁混合均匀,经过调配、均质、脱气、灌装、杀菌、冷却、保藏,以后的枇杷芦荟成品饮料。
6.根据权利要求5所述枇杷芦荟饮料制作方法,其特征在于,所述步骤(1)中打浆时加入护色剂,并迅速进行热处理。
7.根据权利要求5所述枇杷芦荟饮料制作方法,其特征在于,所述步骤(1)中的酶解时按100mg/L加入果胶酶,搅拌均匀,放置一段时间后进行过滤,滤液在低温下静置24h。
8.根据权利要求5所述枇杷芦荟饮料制作方法,其特征在于,所述步骤(2)中的脱色与精滤,将活性炭加到芦荟凝胶液中,经活性炭的吸附,将芦荟凝胶液中所含的有色物质除去再用板框压滤机进行液渣分离,得到无色的清液。
9.根据权利要求5所述枇杷芦荟饮料制作方法,其特征在于,所述步骤(3)中的均质是将混合液送入压力为30Mpa的均质机中进行均质。
10.根据权利要求5所述枇杷芦荟饮料制作方法,其特征在于,所述步骤(3)中的杀菌温度为85℃,时间为15min。
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