CN104187995A - 红树莓、山楂复合果汁及制备方法 - Google Patents
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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
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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
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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Abstract
一种红树莓、山楂复合果汁及制备方法，是由红树莓汁、山楂汁和辅料制成的，其特征在于，红树莓汁和山楂汁的质量比例为15％∶10％；所述辅料及质量比分别是：白砂糖为总质量的12％；柠檬酸、苹果酸适量。本发明的感官指标：本品外观为红色或淡红色，均匀一致的乳浊液；无悬浮及分层现象允许有少量的果肉沉淀；具有红树莓果实特有的糊香气息，略有山楂酸及香气，口感醇厚，酸甜适口，无异味。理化指标：可溶性固形物≥15％；总酸≤0.26％；原果汁含量≥25％。
Description
技术领域
本发明涉及天然复合果汁领域，具体涉及红树莓、山楂复合果汁及制备方法。
背景技术
复合果汁有重要的营养价值，属于“弱碱性食品”，对维护人体健康有着重要的意义。红树莓又名托盘、复盆子，为蔷薇科悬钩子属灌木性果实。株高1-2米，浆果较大，果实为红色或橙色，香气浓郁，营养丰富。富含钙、磷、钾、镁及铁、锌等微量元素，果实生食及加工性能良好。山楂色泽鲜艳，营养丰富，几乎含有其他水果的所有营养成分，其中有机酸维生素C含量极高。山楂中含有绿原酸、三萜类等药用成分，具有抗癌、调节心肌功能和扩张血管等功效。现有技术中，利用山楂与其它水果结合，制成的复合果汁较多，但与红树莓配合制成果汁的报道尚没有见到。
发明内容
本发明的目的在于提供一种红树莓、山楂制成的复合果汁，及该果汁的制备方法，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：
本发明选取红树莓、山楂，分别制成果汁，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：所述红树莓、山楂复合果汁，是由红树莓汁、山楂汁和辅料制成的，其特征在于，红树莓汁和山楂汁的质量比例为15％∶10％：
所述辅料及质量比分别是：白砂糖为总质量的12％；柠檬酸、苹果酸适量。
红树莓汁的制备方法是：
1)、选果；选择成熟度较高的果实，去除花托、病虫害及叶子等杂物。
2)、浸提；加糖10％，搅拌溶解，加热65-75℃，保持20分钟。
3)、酶解：加入纤维素分解酶，用量万分之五，温度45℃，酶促反应罐反应2-3小时。
4)、榨汁；选用裹包式榨汁机榨汁，第一次榨汁后的残渣加适量水再榨一次，两次汁合并入贮罐备用。
5)、过滤：鲜果汁粗滤，滤布孔径100-120目。
6)、离心分离：用离心分离机进一步分离出果肉浆渣，果汁入贮罐备用。
山楂汁的制备方法是：
1)挑选：选择成熟度一致、色泽红色的新鲜山楂果，去除杂质、病虫霉烂果；
2)清洗：用流动水清洗，必要时加清洗剂；
3)果实处理：果实去除柄萼，冲净杂物后破碎为两瓣即可；
4)加水：按山楂果重加一倍水，加热至85-95℃保持2-3小时；
5)榨汁：用裹包式榨汁机进行：果渣加山楂原重的水加热至80℃以上浸提30分钟再榨一次，得二次汁，如此重复进行制得三次汁，将汁合并；
6)过滤：采用纱网过滤机，滤布孔径120目；
7)离心分离：用离心分离机分离出果肉浆和果汁，入贮罐备用。
所述复合果汁的方法为下述步骤：
1)、按照比例称取红树莓汁、山楂汁和辅料，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。
本发明的感官指标：
本品外观为红色或淡红色，均匀一致的乳浊液；无悬浮及分层现象允许有少量的果肉沉淀；具有红树莓果实特有的糊香气息，略有山楂酸及香气，口感醇厚，酸甜适口，无异味。
理化指标：
可溶性固形物≥15％；总酸≤0.26％；原果汁含量≥25％。
具体实施方式
具体实施例：本发明选取红树莓、山楂，分别制成果汁，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：所述红树莓、山楂复合果汁，是由红树莓汁、山楂汁和辅料制成的，其特征在于，红树莓汁和山楂汁的质量比例为15％∶10％；
所述辅料及质量比分别是：白砂糖为总质量的12％；柠檬酸、苹果酸适量。
红树莓汁的制备方法是：
1)、选果；选择成熟度较高的果实，去除花托、病虫害及叶子等杂物。
2)、浸提；加糖10％，搅拌溶解，加热65-75℃，保持20分钟。
3)、酶解：加入纤维素分解酶，用量万分之五，温度45℃，酶促反应罐反应2-3小时。
4)、榨汁；选用裹包式榨汁机榨汁，第一次榨汁后的残渣加适量水再榨一次，两次汁合并入贮罐备用。
5)、过滤：鲜果汁粗滤，滤布孔径100-120目。
6)、离心分离：用离心分离机进一步分离出果肉浆渣，果汁入贮罐备用。
山楂汁的制备方法是：
1)挑选：选择成熟度一致、色泽红色的新鲜山楂果，去除杂质、病虫霉烂果；
2)清洗：用流动水清洗，必要时加清洗剂；
3)果实处理：果实去除柄萼，冲净杂物后破碎为两瓣即可；
4)加水：按山楂果重加一倍水，加热至85-95℃保持2-3小时；
5)榨汁：用裹包式榨汁机进行：果渣加山楂原重的水加热至80℃以上浸提30分钟再榨一次，得二次汁，如此重复进行制得三次汁，将汁合并；
6)过滤：采用纱网过滤机，滤布孔径120目；
7)离心分离：用离心分离机分离出果肉浆和果汁，入贮罐备用。
所述复合果汁的方法为下述步骤：
1)、按照比例称取红树莓汁、山楂汁和辅料，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。
本发明的感官指标：
本品外观为红色或淡红色，均匀一致的乳浊液；无悬浮及分层现象允许有少量的果肉沉淀；具有红树莓果实特有的糊香气息，略有山楂酸及香气，口感醇厚，酸甜适口，无异味。
理化指标：
可溶性固形物≥15％；总酸≤0.26％；原果汁含量≥25％。
Claims (4)
1.一种红树莓、山楂复合果汁，是由红树莓汁、山楂汁和辅料制成的，其特征在于，红树莓汁和山楂汁的质量比例为15％∶10％；所述辅料及质量比分别是：白砂糖为总质量的12％；柠檬酸、苹果酸适量。
2.按照权利要求1所述的复合果汁，其特征在于，红树莓汁的制备方法是：
1)选果；选择成熟度较高的果实，去除花托、病虫害及叶子等杂物；
2)浸提；加糖10％，搅拌溶解，加热65-75℃，保持20分钟；
3)酶解：加入纤维素分解酶，用量万分之五，温度45℃，酶促反应罐反应2-3小时；
4)榨汁；选用裹包式榨汁机榨汁，第一次榨汁后的残渣加适量水再榨一次，两次汁合并入贮罐备用；
5)过滤：鲜果汁粗滤，滤布孔径100-120目；
6)离心分离：用离心分离机进一步分离出果肉浆渣，果汁入贮罐备用。
3.按照权利要求1所述的复合果汁，其特征在于，山楂汁的制备方法是：
1)挑选：选择成熟度一致、色泽红色的新鲜山楂果，去除杂质、病虫霉烂果；
2)清洗：用流动水清洗，必要时加清洗剂；
3)果实处理：果实去除柄萼，冲净杂物后破碎为两瓣即可；
4)加水：按山楂果重加一倍水，加热至85-95℃保持2-3小时；
5)榨汁：用裹包式榨汁机进行：果渣加山楂原重的水加热至80℃以上浸提30分钟再榨一次，得二次汁，如此重复进行制得三次汁，将汁合并；
6)过滤：采用纱网过滤机，滤布孔径120目；
7)离心分离：用离心分离机分离出果肉浆和果汁，入贮罐备用。
4.按照权利要求1所述的复合果汁，其特征在于，所述复合果汁的方法为下述步骤：
1)按照比例称取红树莓汁、山楂汁和辅料，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。
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