CN104187959A - 复合浓缩苹果、芹菜果蔬汁及制备方法 - Google Patents
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Abstract
一种复合浓缩苹果、芹菜果蔬汁,是由苹果汁、芹菜汁和辅料制成的,其特征在于,苹果汁和芹菜汁的质量比例为15%∶45%。所述辅料及质量比分别是:白砂糖为总质量的8%;柠檬酸为总质量的0.2%;琼脂为总质量的0.02%。本发明的感官指标:淡绿色;具有芹菜清香和苹果果香的和谐风味,无异味,甜酸适口;呈均匀一致的液体状态,无沉淀,无分层现象,无杂质。理化指标:可溶性固形物8%-12%;总酸0.2%-0.3%。
Description
技术领域
本发明涉及天然复合果蔬汁领域,具体涉及复合浓缩苹果、芹菜果蔬汁及制备方法。
背景技术
苹果,酸甜可口,营养丰富,是老幼皆宜的水果之一。苹果的营养价值和医疗价值都很高。苹果中的维生素C是心血管的保护神、心脏病患者的健康元素。中医学认为苹果具有生津止渴、润肺除烦、健脾益胃、养心益气、润肠止泻、解暑、醒酒等功效。芹菜别名芹、旱芹、药芹菜等,含有芹黄素和双糖芹菜苷等多种黄酮类化合物,具有降压和降血脂,保护心血管和增强免疫力的作用,是防治高血压和心血管疾病的食疗蔬菜。芹菜还含有芹菜油,具芳香气味,具有健脑和清肠利便的作用。将苹果和芹菜加工成复合果蔬汁,集中了水果和蔬菜的精华,具有特殊的营养及疗效作用。
发明内容
本发明的目的在于提供一种苹果、芹菜制成的复合浓缩果蔬汁,及该果蔬汁的制备方法,以克服现有技术中存在的不足。
本发明采用了这样的技术方案:
本发明选取苹果、芹菜,分别制成果蔬汁,添加辅料,其制备方法为:1)、混合调配;2)、均质;3)脱气;4)杀菌、冷却。
具体为:所述复合浓缩苹果、芹菜果蔬汁,是由苹果汁、芹菜汁和辅料制成的,其特征在于,苹果汁和芹菜汁的质量比例为15%∶45%.
所述辅料及质量比分别是:白砂糖为总质量的8%;柠檬酸为总质量的0.2%;琼脂为总质量的0.02%。
苹果汁的制备方法是:
1)选果:选用新鲜、完全成熟、无病虫害及霉烂现象,剔除未成熟的果子及残次果;
2)清洗:苹果汁的加工都是带皮压榨,因此,对苹果的清洗质量要求比较高,但对苹果在清洗中的机械损伤则要求不严,以不将果皮破坏为原则;
3)破碎:经清洗后的苹果进行破碎,破碎后可提高出汁率,果块大小以1-3毫米为宜,为了增加果汁的颜色,破碎后还可升温至40-50℃,保温5小时;
4)榨汁:将破碎后的果块放在榨汁机中进行榨汁,第1次榨汁后,将果渣拌匀、疏松,在进行第二次压榨,或在果渣中加入适量的热水,浸泡5-6小时,然后再榨,以提高出汁率;
5)粗滤:在榨汁机的出口处装上一个细密的筛网或布袋,将混入果汁中的果肉等滤出;
6)澄清、精滤:将果汁迅速加热到77-78℃,维持1-3分钟后迅速冷却,然后静置、精滤。
芹菜汁的制备方法是:
1)选料:可选用青芹、西芹、白芹等品种,其中以青芹为佳,选择达到采收成熟度、新鲜、无霉变虫蛀、色泽稳定的芹菜为原料,为保持芹菜中的营养物质,选用芹菜全株作为原料;
2)清洗:芹菜经清水浸泡后用喷淋或流动水洗,消除农药残留,可添加盐溶液或脂肪酸系洗涤剂进行浸泡,杀灭微生物可用漂白粉或高锰酸钾溶液进行消毒;
3)护色:绿色植物中绿色成分——叶绿素是一种不稳定的化合物,在加工过程中易变成脱镁叶绿素,绿色变为黄色,为保证绿色蔬菜汁原有的鲜艳绿色,首先将芹菜在95-100℃温度下烫漂3-5分钟进行灭酶,然后用250毫克/千克的食盐溶液浸泡8小时;
4)压榨:洗净的青芹送入压榨机中压榨取汁,应严格控制压榨机工作条件、间距、转速等,使青芹汁充分流出;
5)酶解、过滤:对于芹菜汁中所含的蛋白质、木质素和胶体物质可采用果胶酶法澄清,在45-50℃条件下作用2小时,处理后的青芹溶液稳定性好、无沉淀生成,直接过滤即可达到澄清透明溶液;
6)灭酶:由于果胶酶是一种蛋白质,为保证后道工序的顺利进行及终端产品的澄清度,必须在酶解后进行灭酶处理,方法是:将温度升至90℃,保持15-20分钟;
7)精滤:用标准筛先滤去压榨时残留在青芹汁中的悬浮物,再用板框式压榨机除去细小悬浮物质,为提高过滤速度,可在青芹汁中加入硅藻土助滤剂。
所述复合果蔬汁的方法为下述步骤:
1)按照比例称取苹果汁、芹菜汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气;均质后的复合果汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。冷却后采用复合软包装进行无菌灌装。
本发明的感官指标:
淡绿色;具有芹菜清香和苹果果香的和谐风味,无异味,甜酸适口;呈均匀一致的液体状态,无沉淀,无分层现象,无杂质。
理化指标:
可溶性固形物8%-12%;总酸0.2%-0.3%。
具体实施方式
具体实施例:本发明选取苹果、芹菜,分别制成果蔬汁,添加辅料,其制备方法为:1)、混合调配;2)、均质;3)脱气;4)杀菌、冷却。
具体为:所述复合浓缩苹果、芹菜果蔬汁,是由苹果汁、芹菜汁和辅料制成的,其特征在于,苹果汁和芹菜汁的质量比例为15%∶45%.
所述辅料及质量比分别是:白砂糖为总质量的8%;柠檬酸为总质量的0.2%;琼脂为总质量的0.02%。
苹果汁的制备方法是:
1)选果:选用新鲜、完全成熟、无病虫害及霉烂现象,剔除未成熟的果子及残次果;
2)清洗:苹果汁的加工都是带皮压榨,因此,对苹果的清洗质量要求比较高,但对苹果在清洗中的机械损伤则要求不严,以不将果皮破坏为原则;
3)破碎:经清洗后的苹果进行破碎,破碎后可提高出汁率,果块大小以1-3毫米为宜,为了增加果汁的颜色,破碎后还可升温至40-50℃,保温5小时;
4)榨汁:将破碎后的果块放在榨汁机中进行榨汁,第1次榨汁后,将果渣拌匀、疏松,在进行第二次压榨,或在果渣中加入适量的热水,浸泡5-6小时,然后再榨,以提高出汁率;
5)粗滤:在榨汁机的出口处装上一个细密的筛网或布袋,将混入果汁中的果肉等滤出;
6)澄清、精滤:将果汁迅速加热到77-78℃,维持1-3分钟后迅速冷却,然后静置、精滤。
芹菜汁的制备方法是:
1)选料:可选用青芹、西芹、白芹等品种,其中以青芹为佳,选择达到采收成熟度、新鲜、无霉变虫蛀、色泽稳定的芹菜为原料,为保持芹菜中的营养物质,选用芹菜全株作为原料;
2)清洗:芹菜经清水浸泡后用喷淋或流动水洗,消除农药残留,可添加盐溶液或脂肪酸系洗涤剂进行浸泡,杀灭微生物可用漂白粉或高锰酸钾溶液进行消毒;
3)护色:绿色植物中绿色成分——叶绿素是一种不稳定的化合物,在加工过程中易变成脱镁叶绿素,绿色变为黄色,为保证绿色蔬菜汁原有的鲜艳绿色,首先将芹菜在95-100℃温度下烫漂3-5分钟进行灭酶,然后用250毫克/千克的食盐溶液浸泡8小时;
4)压榨:洗净的青芹送入压榨机中压榨取汁,应严格控制压榨机工作条件、间距、转速等,使青芹汁充分流出;
5)酶解、过滤:对于芹菜汁中所含的蛋白质、木质素和胶体物质可采用果胶酶法澄清,在45-50℃条件下作用2小时,处理后的青芹溶液稳定性好、无沉淀生成,直接过滤即可达到澄清透明溶液;
6)灭酶:由于果胶酶是一种蛋白质,为保证后道工序的顺利进行及终端产品的澄清度,必须在酶解后进行灭酶处理,方法是:将温度升至90℃,保持15-20分钟;
7)精滤:用标准筛先滤去压榨时残留在青芹汁中的悬浮物,再用板框式压榨机除去细小悬浮物质,为提高过滤速度,可在青芹汁中加入硅藻土助滤剂。
所述复合果蔬汁的方法为下述步骤:
1)按照比例称取苹果汁、芹菜汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气;均质后的复合果汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。冷却后采用复合软包装进行无菌灌装。
本发明的感官指标:
淡绿色;具有芹菜清香和苹果果香的和谐风味,无异味,甜酸适口;呈均匀一致的液体状态,无沉淀,无分层现象,无杂质。理化指标:可溶性固形物8%-12%;总酸0.2%-0.3%。
Claims (4)
1.一种复合浓缩苹果、芹菜果蔬汁,是由苹果汁、芹菜汁和辅料制成的,其特征在于,苹果汁和芹菜汁的质量比例为15%∶45%;所述辅料及质量比分别是:白砂糖为总质量的8%;柠檬酸为总质量的0.2%;琼脂为总质量的0.02%。
2.按照权利要求1所述的复合果汁,其特征在于:苹果汁的制备方法是:
1)选果:选用新鲜、完全成熟、无病虫害及霉烂现象,剔除未成熟的果子及残次果;
2)清洗:苹果汁的加工都是带皮压榨,因此,对苹果的清洗质量要求比较高,但对苹果在清洗中的机械损伤则要求不严,以不将果皮破坏为原则;
3)破碎:经清洗后的苹果进行破碎,破碎后可提高出汁率,果块大小以1-3毫米为宜,为了增加果汁的颜色,破碎后还可升温至40-50℃,保温5小时;
4)榨汁:将破碎后的果块放在榨汁机中进行榨汁,第1次榨汁后,将果渣拌匀、疏松,在进行第二次压榨,或在果渣中加入适量的热水,浸泡5-6小时,然后再榨,以提高出汁率;
5)粗滤:在榨汁机的出口处装上一个细密的筛网或布袋,将混入果汁中的果肉等滤出;
6)澄清、精滤:将果汁迅速加热到77-78℃,维持1-3分钟后迅速冷却,然后静置、精滤。
3.按照权利要求1所述的复合果汁,其特征在于:芹菜汁的制备方法是:
1)选料:可选用青芹、西芹、白芹等品种,其中以青芹为佳,选择达到采收成熟度、新鲜、无霉变虫蛀、色泽稳定的芹菜为原料,为保持芹菜中的营养物质,选用芹菜全株作为原料;
2)清洗:芹菜经清水浸泡后用喷淋或流动水洗,消除农药残留,可添加盐溶液或脂肪酸系洗涤剂进行浸泡,杀灭微生物可用漂白粉或高锰酸钾溶液进行消毒;
3)护色:绿色植物中绿色成分——叶绿素是一种不稳定的化合物,在加工过程中易变成脱镁叶绿素,绿色变为黄色,为保证绿色蔬菜汁原有的鲜艳绿色,首先将芹菜在95-100℃温度下烫漂3-5分钟进行灭酶,然后用250毫克/千克的食盐溶液浸泡8小时;
4)压榨:洗净的青芹送入压榨机中压榨取汁,应严格控制压榨机工作条件、间距、转速等,使青芹汁充分流出;
5)酶解、过滤:对于芹菜汁中所含的蛋白质、木质素和胶体物质可采用果胶酶法澄清,在45-50℃条件下作用2小时,处理后的青芹溶液稳定性好、无沉淀生成,直接过滤即可达到澄清透明溶液;
6)灭酶:由于果胶酶是一种蛋白质,为保证后道工序的顺利进行及终端产品的澄清度,必须在酶解后进行灭酶处理,方法是:将温度升至90℃,保持15-20分钟;
7)精滤:用标准筛先滤去压榨时残留在青芹汁中的悬浮物,再用板框式压榨机除去细小悬浮物质,为提高过滤速度,可在青芹汁中加入硅藻土助滤剂。
4.按照权利要求1所述的复合果汁,其特征在于:所述复合果蔬汁的方法为下述步骤:
1)按照比例称取苹果汁、芹菜汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气;均质后的复合果汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可,冷却后采用复合软包装进行无菌灌装。
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CN106722914A (zh) * | 2015-11-24 | 2017-05-31 | 张焕权 | 一种治疗脑血栓的食疗配方及其制备方法 |
CN106721687A (zh) * | 2015-11-24 | 2017-05-31 | 黄冰 | 一种苹果汁的制备方法 |
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CN106722914A (zh) * | 2015-11-24 | 2017-05-31 | 张焕权 | 一种治疗脑血栓的食疗配方及其制备方法 |
CN106721687A (zh) * | 2015-11-24 | 2017-05-31 | 黄冰 | 一种苹果汁的制备方法 |
CN106306961A (zh) * | 2016-08-25 | 2017-01-11 | 安徽省样样红农业发展有限公司 | 一种砂糖橘樱桃汁及其制作方法 |
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