CN104095271A - 一种阳桃汁的制作方法 - Google Patents
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- CN104095271A CN104095271A CN201410277985.2A CN201410277985A CN104095271A CN 104095271 A CN104095271 A CN 104095271A CN 201410277985 A CN201410277985 A CN 201410277985A CN 104095271 A CN104095271 A CN 104095271A
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- 235000015203 fruit juice Nutrition 0.000 title abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 235000014417 Averrhoa Nutrition 0.000 title abstract 3
- 241001072280 Averrhoa Species 0.000 title abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 201000010099 disease Diseases 0.000 claims abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 27
- 240000006063 Averrhoa carambola Species 0.000 claims description 27
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001093152 Mangifera Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种阳桃汁的制作方法，属于果汁加工领域。其特征在于：采用选料—清洗、切块—榨汁—过滤—调配—杀菌—成品的加工工艺流程。有益效果：本发明产品酸甜适口，有清凉感，具有阳桃应有的香味。本产品还可补充机体营养，增强机体的抗病能力，是一种不可多得的美味果汁。
Description
技术领域
本发明涉及一种果汁的加工方法，尤其是涉及一种阳桃汁的制作方法。
背景技术
阳桃，一种产于热带亚热带的水果，因其横切面呈五角星，故在国外又称“星梨”。阳桃有甜阳桃和酸阳桃之分，甜阳桃作水果吃，酸阳桃果实大而味酸，多用作烹调配料和蜜饯原料。杨桃果皮呈蜡质，光滑鲜艳，爽甜多汁，具有非常高的营养价值。
阳桃的作用：1．补充营养：杨桃中所含的大量糖类及维生素、有机酸，是人体生命活动的重要物质，可补充机体营养，增强机体的抗病能力；2．解酒毒，生津止渴：杨桃中所含的糖类、维生素C及有机酸十分丰富，且果汁充沛，能迅速补充人体的水分，并使体内的酒毒随小便排出体外；3．消食：杨桃果汁中含有大量草酸、柠檬酸、苹果酸，能提高胃液的酸度，促进食物的消化而达到消食的效果。
阳桃通常鲜食，不耐贮藏，用于加工成阳桃汁可实现对阳桃原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决阳桃不耐贮藏问题，提供一种阳桃汁的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种阳桃汁的制作方法，其特征在于：采用选料—清洗、切块—榨汁—过滤—调配—杀菌—成品的加工工艺流程，具体操作步骤为：
A、选料、清洗、切块：选用无病虫害、无腐败、新鲜的成熟果实作原料，清洗干净后将其切成小块备用；
B、榨汁：将块状的阳桃投入榨汁机中榨取汁液，用过滤机进行过滤，得到滤汁；
C、调配：在滤汁中加入适量的砂糖和苹果酸，加热、搅拌均匀，再进行杀菌；
D、包装：将调配、杀菌后的滤汁趁热装入玻璃瓶中，严密封盖，即为成品。
有益效果：本发明产品酸甜适口，有清凉感，具有阳桃应有的香味。本产品还可补充机体营养，增强机体的抗病能力，是一种不可多得的美味果汁。
具体实施方式
实施例1：
一种阳桃汁的制作方法，具体操作步骤为：
A、选料、清洗、切块：选用无病虫害、无腐败、新鲜的成熟果实作原料，清洗干净后将其切成小块备用；将芒果洗净去皮后，取其果肉加入；
B、榨汁：将块状的阳桃和芒果肉投入榨汁机中榨取汁液，用过滤机进行过滤，得到滤汁；
C、调配：在滤汁中加入适量的砂糖和苹果酸，加热、搅拌均匀，再进行杀菌；
D、包装：将调配、杀菌后的滤汁趁热装入玻璃瓶中，严密封盖，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种阳桃汁的制作方法，具体操作步骤为：
A、选料、清洗、切块：选用无病虫害、无腐败、新鲜的成熟果实作原料，清洗干净后将其切成小块备用；
B、榨汁：将块状的阳桃投入榨汁机中榨取汁液，用过滤机进行过滤，得到滤汁；
C、调配：在滤汁中加入适量的砂糖和柠檬酸，加热、搅拌均匀，加入少许布丁，再进行杀菌；
D、包装：将调配、杀菌后的滤汁趁热装入玻璃瓶中，严密封盖，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种阳桃汁的制作方法，其特征在于：采用选料—清洗、切块—榨汁—过滤—调配—杀菌—成品的加工工艺流程，具体操作步骤为：
A、选料、清洗、切块：选用无病虫害、无腐败、新鲜的成熟果实作原料，清洗干净后将其切成小块备用；
B、榨汁：将块状的阳桃投入榨汁机中榨取汁液，用过滤机进行过滤，得到滤汁；
C、调配：在滤汁中加入适量的砂糖和苹果酸，加热、搅拌均匀，再进行杀菌；
D、包装：将调配、杀菌后的滤汁趁热装入玻璃瓶中，严密封盖，即为成品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394499A (zh) * | 2015-10-23 | 2016-03-16 | 曾庆明 | 一种番石榴营养汁的制作方法 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988001139A1 (en) * | 1986-08-19 | 1988-02-25 | Bucher-Guyer Ag Maschinenfabrik | Process for treating fruit and vegetables, in particular for juice extraction, and system for implementing the process |
| CN1108505A (zh) * | 1994-03-17 | 1995-09-20 | 斗门县百园天然果汁食品有限公司 | 一种天然杨桃汁饮料及其加工方法 |
| CN1265292A (zh) * | 2000-03-03 | 2000-09-06 | 王其南 | 一种杨桃汁饮料及其制备方法 |
| CN102366135A (zh) * | 2011-09-05 | 2012-03-07 | 崔荣华 | 杨桃健康饮料及其制作方法 |
| CN102415445A (zh) * | 2011-12-09 | 2012-04-18 | 刘聪 | 一种杨桃饮料 |
| CN102578648A (zh) * | 2012-03-01 | 2012-07-18 | 常熟市方园纺织器材厂 | 一种果汁饮料 |
| CN103609694A (zh) * | 2013-11-26 | 2014-03-05 | 成冠辉 | 一种杨桃解酒酸奶的快速制备方法 |
-
2014
- 2014-06-20 CN CN201410277985.2A patent/CN104095271A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988001139A1 (en) * | 1986-08-19 | 1988-02-25 | Bucher-Guyer Ag Maschinenfabrik | Process for treating fruit and vegetables, in particular for juice extraction, and system for implementing the process |
| CN1108505A (zh) * | 1994-03-17 | 1995-09-20 | 斗门县百园天然果汁食品有限公司 | 一种天然杨桃汁饮料及其加工方法 |
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| CN102366135A (zh) * | 2011-09-05 | 2012-03-07 | 崔荣华 | 杨桃健康饮料及其制作方法 |
| CN102415445A (zh) * | 2011-12-09 | 2012-04-18 | 刘聪 | 一种杨桃饮料 |
| CN102578648A (zh) * | 2012-03-01 | 2012-07-18 | 常熟市方园纺织器材厂 | 一种果汁饮料 |
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| Title |
|---|
| 兰社益，等: "杨桃果汁饮料生产工艺研究", 《食品研究与开发》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394499A (zh) * | 2015-10-23 | 2016-03-16 | 曾庆明 | 一种番石榴营养汁的制作方法 |
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