CN103932336B - 一种石榴清汁饮料及其生产方法 - Google Patents
一种石榴清汁饮料及其生产方法 Download PDFInfo
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种石榴清汁饮料及其生产方法,其特点是以新鲜石榴果为原料,经原料处理、破碎榨汁、粗滤、热处理、酶解和脱涩、精滤、调配、杀菌、灌装封口、倒瓶杀菌及冷却、套标喷码、装箱工艺生产而成的一种具有石榴特点风味、酸甜可口的澄清型石榴清汁饮料。该方法能大规模工业化生产,生产所得到的石榴饮料色泽鲜红,澄清透明,在常温下贮藏、流通和销售,有较长的保质期。
Description
技术领域:
本发明涉及一种石榴清汁饮料及其生产方法,属于食品加工技术领域。
背景技术
石榴为石榴科石榴属植物,石榴果被誉为“天下奇果,九州名果”,营养特别丰富。石榴汁中含有丰富的维生素B1、B2、Vc以及烟酸、钾和植物***,其中维生素C的含量比苹果高1-2倍,对人体非常有益。特别是植物***对女性更年期综合症、骨质疏松症等疾病的功效倍受关注。石榴性温,味甘或酸,具有生津止渴、涩肠止泻、杀虫止痢的功效。石榴含有石榴酸等多种有机酸,能帮助消化吸收,增进食欲;石榴有明显收敛、抑菌、抗病毒的作用,对痢疾杆菌有抑制、杀灭作用,对体内寄生虫有麻痹作用;石榴所含有维生素C和胡萝卜素都是抗氧化剂,可防止细胞癌变,能预防动脉粥样硬化;石榴叶子可制作石榴茶,能润燥解渴,如用以洗眼,还可明目、消除眼疾。
近年来,随着世界各地对石榴汁的研究不断深入,石榴汁逐渐被广泛应用在食品、医药和化妆品领域。由于我国石榴加工业起步较晚,规模小,加工工艺及设备落后,一直制约着行业的发展。如石榴汁的易褐变、后浑浊、营养损耗、芳香物质逸散等问题而无法满足客户的要求,一直是困扰生产企业的技术难题。
发明内容
本发明的目的是针对现有技术的缺陷,提供一种石榴清汁饮料的工业化生产方法,其特点是以新鲜石榴果为原料,经原料处理、破碎榨汁、粗滤、热处理、酶解和脱涩、精滤、调配、杀菌、灌装封口、倒瓶杀菌及冷却、套标喷码、装箱工艺生产而成的一种具有石榴特征风味、酸甜可口的澄清型石榴饮料。采用该方法,可以大规模工业化生产,生产所得到的石榴饮料色泽鲜红,澄清透明,可以在常温下贮藏、流通和销售。
本发明的目的由以下技术措施实现,其中所述原料份数除特殊说明外,均为重量份数。
石榴清汁饮料的原料由以下组分制成:
其中,苹果酸和柠檬酸不能同时为零。
石榴清汁饮料的生产方法包括以下步骤:
(1)原料处理
选取新鲜、无机械损伤、九成熟以上,无病虫害、无霉变、无腐烂的石榴果实,人工捡选去除枝叶等杂质,石榴果经鼓泡清洗池清洗后,用去皮机或人工方法去除外皮,得到的石榴籽粒经传送带输送到下一工序;
(2)破碎榨汁
将石榴籽粒送入连续式压榨机中进行破碎榨汁,使籽渣和石榴浆液分离;
(3)粗滤
采用双联过滤器除去上述榨汁得到的石榴浆液中的沉淀,滤袋孔径为200~300目;
(4)热处理
将上述粗滤得到的石榴汁泵入换热器,于温度90℃热处理10~20s,冷却至42~47℃,泵入酶解保温罐;
(5)酶解和脱涩
将果胶酶0.05~0.2份和浓度为1%的明胶溶液20~30份加入上述热处理的石榴浆液1000份中,在10~20rpm的转速下,于温度42~47℃反应1~3h;
(6)精滤
将上述酶解后的石榴汁先用布袋过滤器过滤,过滤袋的孔径为0.8~5μm;再用0.15~0.45μm的中空纤维膜精滤,彻底除去石榴汁中的沉淀;
(7)调配
将白砂糖4~7份、果葡糖浆1~2份,加入50~60份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;再将0~0.15份柠檬酸和0~0.1份苹果酸加入10份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;0.01~0.02份肉桂酸钾溶于水,加入配料罐;然后将精滤后的石榴汁10~30份泵入配料罐,加水定容至100份,充分搅拌均匀;
(8)杀菌
将配后的石榴汁饮料采用杀菌器进行高温瞬时杀菌,于温度93~95℃保持10~15s;杀菌后的石榴汁饮料泵入高位成品罐保温暂存;
(9)灌装封口
采用全自动热灌装机进行瓶的清洗杀菌、将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为88~92,℃灌装采用耐高温聚酯塑料瓶;
(10)倒瓶杀菌及冷却
将上述灌装、旋盖封口后的石榴汁饮料,经过倒瓶输送链对瓶口和瓶盖进行50~70s二次杀菌;于喷淋冷却室冷却至35℃以下;再经强力烘干机烘干表面水分;在输送带上进行灯检,剔除不合格产品;
(11)套标喷码
经灯检后,采用自动套标机、缩标机对瓶子进行套标、缩标,然后采用印码机在瓶盖上喷印生产日期和生产批号;
(11)套标喷码
经灯检后,采用自动套标机、缩标机对瓶子进行套标、缩标,然后采用印码机在瓶盖上喷印生产日期和生产批号;
(12)装箱
用人工方式或自动打包机进行打包,入库即为成品;
性能测试
本发明得到的产品的理化指标和卫生指标均按国家标准检测方法检测,其理化指标和卫生指标均符合国家相关技术标准,并符合下列要求:
感官指标详见表1所示,理化指标详见表2所示,卫生指标详见表3所示。
本发明具有以下优点:
1采用榨汁后热处理的方式,起着软化、灭酶和减菌的三重功效。对食品成分中的各种酶进行热灭活,有效抑制在加工过程中的引起品质劣变的因素,尤其是有效护色;热处理起到预杀菌作用,有效抑制因微生物作用而引起的沉淀;软化组织,有利于后序的过滤及澄清工序。
2采用酶解技术,加入果胶酶进行酶解,有效降低了因果胶存在而造成的沉淀问题,有利于饮料的澄清。
3采用胶涩技术,加入明胶有效去除在榨汁过程中溶入果汁的引起苦涩味苷类物质,改善果汁饮料的口感。
4采用粗滤、热处理、酶解和精滤等技术手段的综合利用,既保证了产品的澄清透明,又最大限度地保留了产品的风味及特色。
5采用高温瞬时杀菌工艺,既能较好的保留石榴饮料的营养成分、风味不遭到破坏,又能达到有效的灭菌效果,延长产品保质期。
6本发明实用于大规模工业化生产,得到的产品具有石榴的风味和营养,在常温下贮藏、流通和销售,具有较长的保质期。
附图说明
图1为石榴清汁饮料生产方法的工艺流程图。
1石榴果,2原料处理,3破碎榨汁,4粗滤,5热处理,6酶解和脱涩,7精滤,8调配,9杀菌,10灌装封口,11倒瓶杀菌及冷却,12套标喷码,13装箱,14成品。
具体实施方式
下面通过实施例对本发明进行具体的描述,有必要在此指出的是本实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制。该领域的技术熟练人员可以根据上述本发明的内容,对本发明作出一些非本质的改进和调整。
实施例1
选取新鲜石榴果实,经人工捡选、鼓泡清洗、去除外皮后得到的石榴籽粒送入螺旋连续式压榨机中进行破碎榨汁;得到的汁液经孔径为300目的利用双联过滤器过滤;滤液泵入换热器中,于温度90℃热处理10s,冷却至45℃,泵入酶解保温罐;将果胶酶0.05份和浓度为1%的明胶溶液20份加入热处理的石榴浆液1000份中,在20rpm的转速下,于温度45℃反应1h;将酶解后的石榴汁先用孔径为0.8μm布袋过滤器过滤,再用0.15μm的中空纤维膜精滤;将白砂糖4份、果葡糖浆2份,加入35份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.15份柠檬酸加入20份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;0.02份肉桂酸钾溶于水,加入配料罐;再将精滤后的石榴汁30份泵入配料罐,加水定容至100份,充分搅拌均匀;调配的石榴汁饮料采用管式杀菌器进行高温瞬时杀菌,于温度95℃保持10s;采用全自动热灌装机进行瓶的清洗杀菌、将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为88℃,灌装采用耐高温聚酯塑料瓶;旋盖后经过倒瓶输送链对瓶口和瓶盖进行70s二次杀菌;经喷淋冷却、强力烘干、灯检、套标、缩标、印码后;用人工方式或自动打包机进行打包,入库即为成品。
实施例2
选取新鲜石榴果实,经人工捡选、鼓泡清洗、去除外皮后得到的石榴籽粒送入螺旋连续式压榨机中进行破碎榨汁;得到的汁液经孔径为200目的利用双联过滤器过滤;滤液泵入换热器中,于温度90℃热处理20s,冷却至42℃,泵入酶解保温罐;将果胶酶0.2份和浓度为1%的明胶溶液30份加入热处理的石榴浆液1000份中,在10rpm的转速下,于温度42℃反应3h;将酶解后的石榴汁先用孔径为5μm布袋过滤器过滤,再用0.45μm的中空纤维膜精滤;将白砂糖7份、果葡糖浆1份,加入35份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.1份苹果酸加入20份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.01份肉桂酸钾溶于水,加入配料罐;再将精滤后的石榴汁10份泵入配料罐,加水定容至100份,充分搅拌均匀;调配的石榴汁饮料采用管式杀菌器进行高温瞬时杀菌,于温度93℃保持15s;采用全自动热灌装机进行瓶的清洗杀菌、将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为92℃,灌装采用耐高温聚酯塑料瓶;旋盖后经过倒瓶输送链对瓶口和瓶盖进行50s二次杀菌;经喷淋冷却、强力烘干、灯检、套标、缩标、印码后;用人工方式或自动打包机进行打包,入库即为成品。
实施例3
选取新鲜石榴果实,经人工捡选、鼓泡清洗、去除外皮后得到的石榴籽粒送入螺旋连续式压榨机中进行破碎榨汁;得到的汁液经孔径为250目的利用双联过滤器过滤;滤液泵入换热器中,于温度90℃热处理15s,冷却至47℃,泵入酶解保温罐;将果胶酶0.1份和浓度为1%的明胶溶液25份加入热处理的石榴浆液1000份中,在15rpm的转速下,于温度47℃反应2h;将酶解后的石榴汁先用孔径为2μm布袋过滤器过滤,再用0.22μm的中空纤维膜精滤;将白砂糖5份、果葡糖浆2份,加入30份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.1份柠檬酸和0.05份苹果酸加入25份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.015份肉桂酸钾溶于水,加入配料罐;再将精滤后的石榴汁20份泵入配料罐,加水定容至100份,充分搅拌均匀;调配的石榴汁饮料采用管式杀菌器进行高温瞬时杀菌,于温度94℃保持13s;采用全自动热灌装机进行瓶的清洗杀菌、将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为90℃,灌装采用耐高温聚酯塑料瓶;旋盖后经过倒瓶输送链对瓶口和瓶盖进行60s二次杀菌;经喷淋冷却、强力烘干、灯检、套标、缩标、印码后;用人工方式或自动打包机进行打包,入库即为成品。
实施例4
选取新鲜石榴果实,经人工捡选、鼓泡清洗、去除外皮后得到的石榴籽粒送入螺旋连续式压榨机中进行破碎榨汁;得到的汁液经孔径为200目的利用双联过滤器过滤;滤液泵入换热器中,于温度90℃热处理17s,冷却至45℃,泵入酶解保温罐;将果胶酶0.15份和浓度为1%的明胶溶液23份加入热处理的石榴浆液1000份中,在18rpm的转速下,于温度45℃反应1.5h;将酶解后的石榴汁先用孔径为5μm布袋过滤器过滤,再用0.45μm的中空纤维膜精滤;将白砂糖6份、果葡糖浆1.5份,加入33份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.12份柠檬酸和0~0.03份苹果酸加入25份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.017份肉桂酸钾溶于水,加入配料罐;再将精滤后的石榴汁15份泵入配料罐,加水定容至100份,充分搅拌均匀;调配的石榴汁饮料采用管式杀菌器进行高温瞬时杀菌,于温度93℃保持13s;采用全自动热灌装机进行瓶的清洗杀菌、将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为89℃,灌装采用耐高温聚酯塑料瓶;旋盖后经过倒瓶输送链对瓶口和瓶盖进行65s二次杀菌;经喷淋冷却、强力烘干、灯检、套标、缩标、印码后;用人工方式或自动打包机进行打包,入库即为成品。
实施例5
选取新鲜石榴果实,经人工捡选、鼓泡清洗、去除外皮后得到的石榴籽粒送入螺旋连续式压榨机中进行破碎榨汁;得到的汁液经孔径为300目的利用双联过滤器过滤;滤液泵入换热器中,于温度90℃热处理13s,冷却至44℃,泵入酶解保温罐;将果胶酶0.12份和浓度为1%的明胶溶液27份加入热处理的石榴浆液1000份中,在12r/min的转速下,于温度44℃反应2.5h;将酶解后的石榴汁先用孔径为0.8μm布袋过滤器过滤,再用0.15μm的中空纤维膜精滤;将白砂糖5.5份、果葡糖浆1.8份,加入32份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.05份柠檬酸和0.08份苹果酸加入23份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;将0.013份肉桂酸钾溶于水,加入配料罐;再将精滤后的石榴汁25份泵入配料罐,加水定容至100份,充分搅拌均匀;调配的石榴汁饮料采用管式杀菌器进行高温瞬时杀菌,于温度95℃保持12s;采用全自动热灌装机进行瓶的清洗杀菌、将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为91℃,灌装采用耐高温聚酯塑料瓶;旋盖后经过倒瓶输送链对瓶口和瓶盖进行55s二次杀菌;经喷淋冷却、强力烘干、灯检、套标、缩标、印码后;用人工方式或自动打包机进行打包,入库即为成品。
表1石榴清汁饮料感官指标
项目 | 指标 |
色泽 | 呈鲜红色或瑰红色,色泽均匀一致 |
气味和滋味 | 具有石榴特有的气味及滋味风味,酸甜可口,无异味 |
组织形态 | 透明、均匀液体,无沉淀 |
杂质 | 无肉眼可见外来杂质 |
表2石榴清汁饮料理化指标
项目 | 指标 |
可溶性固形物(20℃折光计法)/(g/100g)≥ | 4.5 |
总酸(以柠檬酸计)/(g/100g)≥ | 0.1 |
总砷(以As计)/(mg/L)≤ | 0.2 |
铅(以pb计)/(mg/L)≤ | 0.05 |
铜(以Cu计)/(mg/L)≤ | 5.0 |
二氧化硫残留量(SO2)/(mg/kg)≤ | 10 |
食品添加剂 | 符合GB2760的规定 |
表3石榴清汁饮料卫生指标
项目 | 指标 |
菌落总数/(cfu/mL)≤ | 100 |
大肠菌群/(MPN/100mL)≤ | 3 |
霉菌/(cfu/mL)≤ | 20 |
酵母/(cfu/mL)≤ | 20 |
致病菌(指沙门氏菌、志贺氏菌、金黄色葡萄球菌) | 不得检出 |
Claims (1)
1.一种石榴清汁饮料,其特征在于该饮料由以下组分制成,按重量份计为:
其中,苹果酸和柠檬酸不能同时为零;
并按以下工艺步骤及工艺参数制备:
(1)原料处理
选取新鲜、无机械损伤、九成熟以上,无病虫害、无霉变、无腐烂的石榴果实,人工捡选去除枝叶等杂质,石榴果经鼓泡清洗池清洗后,用去皮机或人工方法去除外皮,得到的石榴籽粒经传送带输送到下一工序;
(2)破碎榨汁
将石榴籽粒送入连续式压榨机中进行破碎榨汁,使籽渣和石榴浆液分离;
(3)粗滤
采用双联过滤器除去上述榨汁得到的石榴浆液中的沉淀,滤袋孔径为200~300目;
(4)热处理
将上述粗滤得到的石榴汁泵入换热器,于温度90℃热处理10~20s,冷却至42~47℃,泵入酶解保温罐;
(5)酶解和脱涩
将果胶酶0.05~0.2份和浓度为1%的明胶溶液20~30份加入上述热处理的石榴浆液1000份中,在10~20rpm的转速下,于温度42~47℃反应1~3h;
(6)精滤
将上述酶解后的石榴汁先用布袋过滤器过滤,过滤袋的孔径为0.8~5μm;再用0.15~0.45μm的中空纤维膜精滤,彻底除去石榴汁中的沉淀;
(7)调配
将白砂糖4~7份、果葡糖浆1.0~2.0份,加入50~60份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;再将0~0.15份柠檬酸和0~0.1份苹果酸加入10份处理后的净化水中溶解,经硅藻土过滤机过滤后泵入配料罐中;0.01~0.02份肉桂酸钾溶于水,加入配料罐然后将精滤后的石榴汁10~30份泵入配料罐,加水定容至100份,充分搅拌均匀;
(8)杀菌
将调配后的石榴汁饮料采用杀菌器进行高温瞬时杀菌,于温度93~95℃保持10~15s;杀菌后的石榴汁饮料泵入高位成品罐保温暂存;
(9)灌装封口
采用全自动热灌装机进行瓶的清洗杀菌,将上述杀菌后的石榴汁饮料灌装、旋盖封口,灌装温度为88~92℃,灌装采用耐高温聚酯塑料瓶;
(10)倒瓶杀菌及冷却
将上述灌装、旋盖封口后的石榴汁饮料,经过倒瓶输送链对瓶口和瓶盖进行50~70s二次杀菌;于喷淋冷却室冷却至35℃以下;再经强力烘干机烘干表面水分;在输送带上进行灯检,剔除不合格产品;
(11)套标喷码
经灯检后,采用自动套标机、缩标机对瓶子进行套标、缩标,然后采用印码机在瓶盖上喷印生产日期和生产批号;
(12)装箱
用人工方式或自动打包机进行打包,入库即为成品;
以上各原料的份数除特殊说明外,均为重量份数。
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