CN103932333A - 一种神秘果汁饮料及其制备方法 - Google Patents
一种神秘果汁饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种神秘果汁饮料,由神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg;纯化水50~150kg制成。本发明还公开了一种神秘果汁饮料的制备方法,(1)称取神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg投入调配缸,注入50~150kg纯化水搅拌10-20min,制成果液;(2)采用低温巴氏杀菌工艺对所述果液进行杀菌,杀菌温度65℃~85℃,杀菌时间10~20min;(3)对杀菌后的果液进行灌装、封盖,得神秘果汁饮料成品。本发明利用神秘果中的变味蛋白酶能改变人的味觉原理,取代蔗糖及甜味剂,与酸度高的纯果汁进行调配,改善神秘果及纯果汁原本的酸涩口感,制备出一种纯天然、无毒、无蔗糖及甜味剂、保留原有水果营养成分及药用价值的果汁饮料。
Description
技术领域
本发明涉及食品饮料技术领域,特别涉及一种神秘果汁饮料及其制备方法。
背景技术
为了改善果汁的口感,特别在去除果汁的酸味方面,通常采用添加蔗糖或甜味剂的方法。采用添加蔗糖的方法,可较好的去除果汁中的酸味,但由于蔗糖是含有最高热值的碳水化合物,过量摄入会引起肥胖、动脉硬化、高血压、糖尿病以及龋齿等疾病;添加甜味剂的方法,是目前市面上果汁饮料改善酸度的常见方法,常见的甜味剂有阿斯巴甜、安赛蜜、甜蜜素等,虽然甜味剂产生的热量低于蔗糖产生热量,同时严格遵循GB 2760-2011《食品安全国家标准 食品添加剂使用标准》的使用范围及使用量添加甜味剂,不会对人体造成伤害,但与追求纯天然成分健康理念相冲突。
神秘果(蜜拉圣果)(学名:Synsepalum dulcificum),又名变味果,属于山榄科多年生矮生灌木,原产西非热带地区,1960年代引入中国后,在广东、广西、、云南、海南等地都有种植。其他国家如越南、台湾、菲律宾也有栽种。
神秘果的果肉酸涩,但内含有一种变味蛋白酶(又称神秘果素),虽然并不能真正地改变食物的味道,但可以改变人的味觉,所以人们吃过神秘果后再吃任何酸的食物都觉得是甜的。当食用神秘果后,其中的神秘果素会分布在舌头的味蕾细胞膜(taste cell memlbranes)上,在中性pH的环境下时,在神秘果素上的甜味接受蛋白(sweet receptor protein),不会与甜味按受部位(sweet receptor site)结合,因此神秘果素不具甜味。因此,对于神秘果改变味觉的功能,是一种天然、物理性而安全的变化,适合作为日常食品食用。吃了神秘果半小时内,接着吃其他酸性水果,会觉得这些酸水果不再是酸味,而变为甜味,故名神秘果。
神秘果营养价值:含有丰富奇特的醣蛋白、维生素C、KI、柠檬酸、琥珀酸、草酸等。
神秘果药用价值:因果实含有特殊的醣蛋白,可将酸度高的水果转化成琼浆玉露般的甘甜。常生吃熟果或浓缩锭剂具有调整高血糖、高血压、高血脂、痛风、尿酸、头痛等,达正常值稳定作用之功效。果汁涂抹于蚊虫叮咬处能消炎消肿。种子可解心绞痛、喉咙痛、痔疮等。叶子泡茶或做菜能调整高血糖、高血压、保护心脏、美颜瘦身、排毒通便、控制尿酸、减轻痛风痛证、且能解酒。
但是神秘果多糖含量较高,冷冻干燥时在果浆的表面易形成硬壳,干燥效果差,粘聚成团不易粉碎,干燥过程中易出现结块现象。
柠檬,学名Citrus limon(L.)Burm.f。柠檬属芸香科(Rutaceae)柑橘属常绿小乔木。原产马来西亚,目前地中海沿岸、东南亚和美洲等地都有分布,中国台湾、福建、广东、广西等地也有栽培。
柠檬营养价值:世界上最有药用价值的水果之一,它富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等,对人体十分有益。维生素C能维持人体各种组织和细胞间质的生成,并保持它们正常的生理机能。人体内的母质、粘合和成胶质等,都需要维生素C来保护。当维生素C缺少了,细胞之间的间质——胶状物也就跟着变少。这样,细胞组织就会变脆,失去抵抗外力的能力,人体就容易出现坏血症;它还有很多用途,如预防感冒、刺激造血和有助于降低多种癌症的风险等作用。
柠檬酸具有防止和消除皮肤色素沉着的作用,爱美的女性应该多食用。
柠檬药用价值:柠檬果皮含黄酮类化合物:rutin、diosmin 等,前者即芦丁,后者即柠檬素,或所谓维生素“P”。柠檬花、叶及果皮都含柠檬精油,是烯萜类的种种氧化衍生物,如醇、醛、酮、酯等类,其中以果皮含的右旋柠檬烯d-limonine最多,占油量中的90%,其次为 methyl heptanone、terpineol 及凝固性的柠檬油素等。种子又含 limonin。[1]柠檬还具有许多药用价值,可以利尿并缓解风湿和肠道疾病,还可用于治疗坏血病。
柠檬能增强血管弹性和韧性,可预防和治疗高血压和心肌梗塞症状。国外研究还发现,青柠檬可以使异常的血糖值降低。
柠檬也能袪痰。
西柚,即“朱栾”,又称“葡萄柚”(grape fruit),芸香科,原产地西印度群岛。
西柚营养价值:西柚中含有宝贵的天然维生素P和丰富的维生素C以及可溶性纤维素,是含糖分较少的水果。维生素P可以增强皮肤及毛孔的功能,有利于皮肤保健和美容。维生素C可参与人体胶原蛋白合成,促进抗体的生成,以增强肌体的解毒功能。减肥人士的餐单都少不了它。
西柚药用价值:高血压患者常服用降压药,以排除体内多余的钠,维持身体正常的生化代谢平衡,但 同时往往又使体内必需的钾流失。而钾对于维护心脏、血管、肾脏的功能,是非常重要的。西柚是少有的富含钾而几乎不含钠的水果。因此,是高血压、心脏病及肾脏病患者的最佳食疗水果。
当人体过多地摄取高脂肪、高热量食物时,营养过剩,血脂增高,大量脂质尤其是低密度脂蛋白黏附于动脉血管内壁,引起动脉硬化,导致心、脑、肾等重要脏器供血不足,引起心脏病或大脑及肾病等病变。西柚含有丰富的果胶成分,可降低低密度脂蛋白胆固醇的含量,减轻动脉血管壁的损伤,维护血管功能,预防心脏病。
西柚还含有天然叶酸。叶酸不但对早期妊娠非常重要,在整个怀孕期也同样必不可少。孕期随着胎儿身体组织迅速成长,孕妇需要大量叶酸来满足胎儿的需要。叶酸缺乏不仅会使妊娠高血压症、胎盘早剥的发生率增高,更会导致孕妇患上巨幼红细胞贫血,出现胎儿宫内发育迟缓、早产及新生儿低出生体重。因此,西柚也是孕期妇女首选的水果。
新鲜西柚果汁中,含胰岛素样成份,能降低血糖。
西柚含多种维生素,以维生素C尤为丰富,故常食西柚有益于心血管病及肥胖病患者。
西柚不但有丰富的营养价值,西柚中的成分西柚甙更有助加快骨骼的生长。
除激发骨骼生长外,西柚和相关柑橘类果实对人体有多种效用,如抵御化疗与周围环境的毒性、促进脂肪新陈代谢、抗氧化、抵抗致癌物质等,故常吃西柚有助健康。
橙子(学名:Citrus sinensis)是芸香科柑橘属植物橙树的果实,亦称为柳橙、甜橙、黄果、柑子、金环、柳丁。橙是一种柑果,它是种植了很久的混合品种,是柚子(Citrus maxima)与橘子(Citrus reticulata)的杂交品种,起源于东南亚。
橙子的营养价值:橙子含有丰富的营养成分,维生素C,β-胡萝卜素,柠檬酸,维生素A,维生素B族,烯类,醇类,醛类等物质。此外橙子还有镁,锌,钙,铁,磷,钾等矿物质元素和无机盐,纤维素和果胶。
橙子药用价值:橙子中含量丰富的维生素C、P,能增加机体抵抗力,增加毛细血管的弹性,降低血中胆固醇。高血脂症、高血压、动脉硬化者常食橙子有益。橙子所含纤维素和果胶物质,可促进肠道蠕动,有利于清肠通便,排除体内有害物质。橙皮性味甘苦而温,止咳化痰功效胜过陈皮,是治疗感冒咳嗽、食欲不振、胸腹胀痛的良药。橙子能清除体内对健康有害的自由基,抑制肿瘤细胞的生长。橙子发出的气味有利于缓解人们的心理压力,但仅有助于女性克服紧张情绪,对男性的作用却不大。一个中等大小的橙子可以提供人一天所需的维生素C,提高身体抵挡细菌侵害的能力。橙子能清除体内对健康有害的自由基,抑制肿瘤细胞的生长。所有的水果中,柑橘类所含的抗氧化物质最高,包括60多种黄酮类和17种类胡萝卜素。黄酮类物质具有抗炎症、强化血管和抑制凝血的作用。类胡萝卜素具有很强的抗氧化功效。这些成分使橙子对多种癌症的发生有抑制作用。
因柠檬、西柚、橙子味道极酸,故通常柠檬果汁、西柚果汁、橙果汁在饮料中应用不多,通常作为调味剂或者概念性添加,用以调节口感,增加市场卖点,实际添加量低,该类饮料未能充分发挥水果的营养价值及药用价值,即使有柠檬果汁、西柚果汁、橙果汁含量高的果汁饮料,由于其口感酸涩,需要添加大量的蔗糖或甜味剂调节口感,增加了肥胖、糖尿病、龋齿等疾病的患病风险,长期饮用,不利于人体健康。
发明内容
为了解决上述问题,本发明提供了一种神秘果汁饮料及其制备方法,通过神秘果中的变味蛋白酶能改变人的味觉原理与柠檬、西柚、橙子酸度高的纯果汁进行调配,改善神秘果、柠檬、西柚、橙子原本的酸涩口感,最大程度保留原有水果营养成分及药用价值的果汁饮料。
本发明提供的一种神秘果汁饮料,由以下单位重量的原料制成:
神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg;纯化水50~150kg。
所述神秘果汁为神秘果粉与纯化水按照神秘果粉:纯化水=1:5的配比混合而成的混合物。
所述神秘果粉由神秘果果浆和助干剂作为原料制成,二者的重量配比为:神秘果果浆:助干剂=1:12%。
所述助干剂为玉米淀粉和麦芽糊精的混合物;其中,玉米淀粉和麦芽糊精的重量配比为1:3。
本发明还提供一种神秘果汁饮料的制备方法,包括以下步骤:
(1)称取以下单位重量的原料:神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg投入调配缸,注入50~150kg纯化水搅拌10-20min,制成果液;
(2)采用低温巴氏杀菌工艺对所述果液进行杀菌,杀菌温度65℃~85℃,杀菌时间10~20min;
(3)对杀菌后的果液进行灌装、封盖,得神秘果汁饮料成品。
所述神秘果汁的制备方法包括以下步骤:
(a)将洗净的神秘果去除果核后破碎为1~3mm的果浆;
(b)在果浆中添加助干剂,调配为料液;
(c)将调配后的料液进行高压均质;
(d)对高压均质后的料液进行冷冻干燥,碎成细粉;
(e)将细粉与纯化水按照1:5的配比混合溶解。
所述冷冻干燥工艺具体包括预冻工艺和冻干工艺,其中,所述预冻工艺的操作条件为:载物盘中的料液盛装厚度4~10mm,预冻时间为6~10h,预冻温度为-35℃以下;
所述冻干工艺的操作条件为:工作压力30~50Pa,升华干燥温度45~50℃,解析干燥温度50~60℃。
所述助干剂为玉米淀粉和麦芽糊精的混合物,玉米淀粉和麦芽糊精的重量配比为1:3。
所述对均质后的料液进行冷冻干燥后,按照0.1g/kg比例添加二氧化硅,粉碎后过100~200目筛。
本发明所提供的神秘果汁饮料及其制备方法有以下优点:
本发明通过神秘果中变味蛋白酶能改变人的味觉原理,在不添加蔗糖、不添加甜味剂,不掩盖果汁原有风味,不带入其他异味的情况下,改善神秘果、柠檬、西柚、橙子原本的酸涩口感。并通过采用低温巴氏杀菌方式,减少杀菌过程中果汁色泽和营养物质的损失,降低对神秘果变味蛋白酶活性的破坏。
具体实施方式
下面将对本发明进一步说明,本发明的目的在于提供一种通过神秘果中的变味蛋白酶能改变人的味觉原理与柠檬、西柚、橙子酸度高的纯果汁进行调配,改善神秘果、柠檬、西柚、橙子原本的酸涩口感,应用低温巴氏杀菌工艺,制备出一种纯天然、无毒、无蔗糖、无甜味剂、无防腐剂,最大程度保留原有水果营养成分及药用价值的果汁饮料。
本发明提供的一种神秘果汁饮料,由以下单位重量的原料制成:
神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg;纯化水50~150kg。
所述神秘果汁为神秘果粉与纯化水按照神秘果粉:纯化水=1:5的配比混合而成的混合物。
所述神秘果粉由神秘果果浆和助干剂作为原料制成,二者的重量配比为:神秘果果浆:助干剂=1:12%。
所述助干剂为玉米淀粉和麦芽糊精的混合物;
其中,玉米淀粉和麦芽糊精的重量配比为1:3。
本发明还提供一种神秘果汁饮料的制备方法,包括以下步骤:
(1)称取以下单位重量的原料:神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg投入调配缸,注入50~150kg纯化水搅拌10-20min,制成果液;
(2)采用低温巴氏杀菌工艺对所述果液进行杀菌,杀菌温度65℃~85℃,杀菌时间10~20min;
(3)对杀菌后的果液进行灌装、封盖,得神秘果汁饮料成品。
所述神秘果汁的制备方法包括以下步骤:
(a)将洗净的神秘果去除果核后破碎为1~3mm的果浆;
(b)在果浆中添加助干剂,调配为料液;
(c)将调配后的料液进行高压均质;
(d)对高压均质后的料液进行冷冻干燥,碎成细粉;
(e)将细粉与纯化水按照1:5的配比混合溶解。
所述冷冻干燥工艺具体包括预冻工艺和冻干工艺,其中,所述预冻工艺的操作条件为:载物盘中的料液盛装厚度4~10mm,预冻时间为6~10h,预冻温度为-35℃以下;
所述冻干工艺的操作条件为:工作压力30~50Pa,升华干燥温度45~50℃,解析干燥温度50~60℃。
所述助干剂为玉米淀粉和麦芽糊精的混合物,玉米淀粉和麦芽糊精的重量配比为1:3。
所述对均质后的料液进行冷冻干燥后,按照0.1g/kg比例添加二氧化硅,粉碎后过100~200目筛。
详细生产工艺如下:
1、原料处理:
选用无虫害、无霉烂变质、无破损的优质成熟神秘果,清水洗净。
2、打浆:
将清洗干净的神秘果用打浆机破碎为1-3mm的果浆,将果核去除。
3、调配:
神秘果多糖含量较高,冷冻干燥时在果浆的表面易形成硬壳,干燥效果差,粘聚成团不易粉碎,为得到高质量的果粉,同时缩短冷冻时间,提高干燥效率,以及避免干燥过程中出现结块现象,必须在神秘果果浆中添加适宜的助干剂。试验中采用玉米淀粉、麦芽糊精做助干剂,通过试验得到,如表1所示,不使用助干剂,口感好但形态、速溶性较差,助干效果差易吸潮结块;只用玉米淀粉作助干剂的样品干燥效果最好,但其速溶性差,口感也不好,不适于后续工序;只用麦芽糊精作助干剂的样品干燥效果及速溶性好,但其易吸潮结块,不适于后续工序;将玉米淀粉和麦芽糊精按一定比例一起作助干剂制成的神秘果果粉,干燥效果及速溶性好,吸潮性较低,口感适宜,适于后续工序。综合考虑,本工艺采用玉米淀粉添加量3%,麦芽糊精添加量9%的助干剂。
表1:
4、高压均质:
调配后的料液进入高压均质机内进行均质,压力控制在25 MPa左右,将浆料颗粒物进一步细化,确保神秘果汁粒度较好的均一性。
5、真空冷冻干燥:
采用台式真空冷冻干燥机对调配好的神秘果汁进行冷冻干燥,预冻工艺:载物盘物料盛装厚度5mm,预冻时间为8h,预冻温度-35℃,冻干工艺:工作压力30Pa,升华干燥温度48℃,解析干燥温度60℃。
6、粉碎、过筛:
在十万级洁净车间利用万能粉碎机将将干燥物料碎成细粉,为保证冻干神秘果粉具有良好的抗结性与流动性,粉碎过程按0.1g/kg比例添加二氧化硅,粉碎后过100目筛,过筛后即为神秘果粉,经2层聚乙烯薄膜袋包装后,真空铝箔包装。
7、原料称量:
按照配方比例分别称量柠檬浓缩汁、西柚浓缩汁、橙浓缩汁、神秘果粉。
8、原料预溶:
将称量好的神秘果粉用1:5纯化水进行预溶,神秘果粉完全溶解后投入调配缸。
9、调配:
将称量好的柠檬浓缩汁、西柚浓缩汁、橙浓缩汁投入调配缸,注入纯化水,开启搅拌,搅拌15min。
10、杀菌:
为减少加热对果汁营养成分、风味以及变味蛋白酶活性的破坏,采用低温巴氏杀菌工艺对果汁进行杀菌,杀菌温度65℃,杀菌时间15min。
11、密封灌装:
在十万级洁净车间对杀菌后的果汁进行灌装,封盖。
12、喷码贴标:
利用全自动喷码贴标机进行喷码、贴标。
利用神秘果的天然成分改善神秘果、柠檬、西柚、橙子原本的酸涩口感,应用低温巴氏杀菌工艺,制备出一种纯天然、无毒、无蔗糖、无甜味剂、无防腐剂,最大程度保留原有水果营养成分及药用价值的果汁饮料,满足现代人追求时尚、健康生活保持年轻体态的健康需求。
以下本发明提供具体实施例:
实施例1:鲜橙口味神秘果汁饮料制备
称取神秘果粉1kg,加入5kg纯化水预溶解,得6kg神秘果汁加入调配缸;称取柠檬浓缩汁8kg、西柚浓缩汁5kg、橙浓缩汁15kg,投入调配缸,加入50kg纯化水,开启搅拌,搅拌10min。80℃,10min灭菌,密封灌装。
实施例2:另一鲜橙口味神秘果汁饮料制备
称取神秘果粉1.5kg,加入7.5kg纯化水预溶解,得9kg神秘果汁加入调配缸;称取柠檬浓缩汁10kg、西柚浓缩汁6kg、橙浓缩汁17kg,投入调配缸,加入100kg纯化水,开启搅拌,搅拌17min。70℃,17min灭菌,密封灌装。
实施例3:柠檬口味神秘果汁饮料制备
称取神秘果粉2kg,加入10kg纯化水预溶解,溶解后加入调配缸;称取柠檬浓缩汁20kg、西柚浓缩汁10kg、橙浓缩汁10kg,投入调配缸,加入150kg纯化水,开启搅拌,搅拌15min。65℃,15min巴氏杀菌,密封灌装。
实施例4:另一柠檬口味神秘果汁饮料制备
称取神秘果粉1.2kg,加入6kg纯化水预溶解,溶解后加入调配缸;称取柠檬浓缩汁13kg、西柚浓缩汁6kg、橙浓缩汁8kg,投入调配缸,加入70kg纯化水,开启搅拌,搅拌20min。85℃,20min巴氏杀菌,密封灌装。
以上公开的仅为本发明的几个具体实施例,但是,本发明并非局限于此,任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (9)
1.一种神秘果汁饮料,其特征在于,由以下单位重量的原料制成:神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg;纯化水50~150kg。
2.如权利要求1所述的一种神秘果汁饮料,其特征在于,所述神秘果汁为神秘果粉与纯化水按照神秘果粉:纯化水=1:5的配比混合而成的混合物。
3.如权利要求2所述的一种神秘果汁饮料,其特征在于,所述神秘果粉由神秘果果浆和助干剂作为原料制成,二者的重量配比为:神秘果果浆:助干剂=1:12%。
4.如权利要求3所述的一种神秘果汁饮料,其特征在于,所述助干剂为玉米淀粉和麦芽糊精的混合物;其中,玉米淀粉和麦芽糊精的重量配比为1:3。
5.一种神秘果汁饮料的制备方法,其特征在于,包括以下步骤:
(1)称取以下单位重量的原料:神秘果汁6~12kg;柠檬浓缩汁8~20kg;西柚浓缩汁5~10kg;橙浓缩汁8~20kg投入调配缸,注入50~150kg纯化水搅拌10~20min,制成果液;
(2)采用低温巴氏杀菌工艺对所述果液进行杀菌,杀菌温度65℃~85℃,杀菌时间10~20min;
(3)对杀菌后的果液进行灌装、封盖,得神秘果汁饮料成品。
6.如权利要求5所述的方法,其特征在于,所述神秘果汁的制备方法包括以下步骤:
(a)将洗净的神秘果去除果核后破碎为1~3mm的果浆;
(b)在果浆中添加助干剂,调配为料液;
(c)将调配后的料液进行高压均质;
(d)对高压均质后的料液进行冷冻干燥,碎成细粉;
(e)将细粉与纯化水按照1:5的配比混合溶解。
7.如权利要求6所述的方法,其特征在于,所述冷冻干燥工艺具体包括预冻工艺和冻干工艺,其中,所述预冻工艺的操作条件为:载物盘中的料液盛装厚度4~10mm,预冻时间为6~10h,预冻温度为-35℃以下;所述冻干工艺的操作条件为:工作压力30~50Pa,升华干燥温度45~50℃,解析干燥温度50~60℃。
8.如权利要求6所述的方法,其特征在于,所述助干剂为玉米淀粉和麦芽糊精的混合物,玉米淀粉和麦芽糊精的重量配比为1:3。
9.如权利要求6所述的方法,其特征在于,所述对均质后的料液进行冷冻干燥后,按照0.1g/kg比例添加二氧化硅,粉碎后过100~200目筛。
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