CN104188000A - 芒果、芦荟复合果蔬汁及制备方法 - Google Patents
芒果、芦荟复合果蔬汁及制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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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
-
- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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Abstract
一种芒果、芦荟复合果蔬汁，是由芒果汁、芦荟汁和辅料制成的，其特征在于，芒果汁、芦荟汁的质量比例为20％∶32％；所述辅料及质量比分别是：白砂糖为总质量的10％；柠檬酸为总质量的0.1％；羧甲基纤维素钠为总质量的0.08％；D-异抗坏血酸钠为总质量的0.02％。本发明的感官指标：芒果原色，呈橙色或鲜黄色，均匀一致；酸甜适口，具有芒果原有香气，口感纯正无异味；组织均匀一致，不分层，不沉淀，无杂质。理化指标：可溶性固形物≥10％；总酸度≥0.1％。
Description
技术领域
本发明涉及天然复合果蔬汁领域，具体涉及芒果、芦荟复合果蔬汁及制备方法。
背景技术
芒果营养丰富，富含糖、酸、维生素A、维生素B、维生素C，还含有少量蛋白质、脂肪、矿物质等。另外，赖氨酸、蛋氨酸及色氨酸等人体必需氨基酸的含量也相当丰富，中医认为芒果性味甘、酸、凉，无毒，具有益胃、解渴、利尿的功能。芦荟是集医药、食用、美容和观赏于一体的重要经济作物，芦荟所含的主要化学成分为芦荟素、芦荟大黄素、多糖、有机酸、氨基酸、酶类、多肽、维生素和矿物质。这些成分具有美容、治疗便秘、健胃、提高免疫力、消炎、止血、镇痛、促进伤口愈合、抗癌、治疗心血管疾病等功效。
发明内容
本发明的目的在于提供一种芒果、芦荟制成的复合果蔬汁，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：
本发明选取芒果、芦荟，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、脱气4)灌装、杀菌、冷却。
具体为：所述芒果、芦荟复合果蔬汁，是由芒果汁、芦荟汁和辅料制成的，其特征在于，芒果汁、芦荟汁的质量比例为20％∶32％；
所述辅料及质量比分别是：白砂糖为总质量的10％；柠檬酸为总质量的0.1％；羧甲基纤维素钠为总质量的0.08％；D-异抗坏血酸钠为总质量的0.02％。
芒果汁的制备方法是：
1)选果、清洗：选取鲜艳、完好、成熟度较高、无病虫害的果实；之后将芒果表面的泥沙杂质用水冲洗干净；
2)去皮、去核：将芒果用刀剥去果皮，将附在核上的果肉削下，并且成小块；
3)打浆、榨汁：将芒果与水1∶1的比例放入打浆机，打成浆液；
4)过滤：将芒果浆液通过100目的过滤器，除去固残渣，所得芒果汁加热煮沸5分钟，以便抑制酶的活性，静置备用。
芦荟汁的制备方法是：
1)选料、清洗：芦荟最好选择生长期18个月以上，叶肉肥厚，叶面最宽处8-10厘米为佳；将选好的芦荟鲜叶表面的泥沙杂质用水冲洗干净；
2)除刺、切段：将芦荟鲜叶两侧的刺削去，并切成小段；
3)榨汁、过滤：利用榨汁机将芦荟直接榨汁；最后将所榨得的芦荟汁用100目的过滤器滤除残渣，加热煮沸5分钟左右，静置备用。
所述复合果汁的方法为下述步骤：
1)混合、调配：按照比例称取芒果汁、芦荟汁和辅料，混合调配，搅拌均匀；
2)均质、脱气：在料液温度60℃左右进行均质处理，均质压力为10兆帕，均质处理后立即将料液打入真空脱气机，在真空度为0.091兆帕的条件下脱气5分钟；
3)灌装、杀菌、冷却：将均质脱气后汁液预热到70-80℃，趁热灌装，将封罐后的半成品送入灭菌机进行杀菌，杀菌温度100℃，时间15分钟，分级降温，冷却。
本发明的感官指标：
芒果原色，呈橙色或鲜黄色，均匀一致；酸甜适口，具有芒果原有香气，口感纯正无异味；组织均匀一致，不分层，不沉淀，无杂质。
理化指标：
可溶性固形物≥10％；总酸度≥0.1％。
具体实施方式
具体实施例：本发明选取芒果、芦荟，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、脱气4)灌装、杀菌、冷却。
具体为：所述芒果、芦荟复合果蔬汁，是由芒果汁、芦荟汁和辅料制成的，其特征在于，芒果汁、芦荟汁的质量比例为20％∶32％；
所述辅料及质量比分别是：白砂糖为总质量的10％；柠檬酸为总质量的0.1％；羧甲基纤维素钠为总质量的0.08％；D-异抗坏血酸钠为总质量的0.02％。
芒果汁的制备方法是：
1)选果、清洗：选取鲜艳、完好、成熟度较高、无病虫害的果实；之后将芒果表面的泥沙杂质用水冲洗干净；
2)去皮、去核：将芒果用刀剥去果皮，将附在核上的果肉削下，并且成小块；
3)打浆、榨汁：将芒果与水1∶1的比例放入打浆机，打成浆液；
4)过滤：将芒果浆液通过100目的过滤器，除去固残渣，所得芒果汁加热煮沸5分钟，以便抑制酶的活性，静置备用。
芦荟汁的制备方法是：
1)选料、清洗：芦荟最好选择生长期18个月以上，叶肉肥厚，叶面最宽处8-10厘米为佳；将选好的芦荟鲜叶表面的泥沙杂质用水冲洗干净；
2)除刺、切段：将芦荟鲜叶两侧的刺削去，并切成小段；
3)榨汁、过滤：利用榨汁机将芦荟直接榨汁；最后将所榨得的芦荟汁用100目的过滤器滤除残渣，加热煮沸5分钟左右，静置备用。
所述复合果汁的方法为下述步骤：
1)混合、调配：按照比例称取芒果汁、芦荟汁和辅料，混合调配，搅拌均匀；
2)均质、脱气：在料液温度60℃左右进行均质处理，均质压力为10兆帕，均质处理后立即将料液打入真空脱气机，在真空度为0.091兆帕的条件下脱气5分钟；
3)灌装、杀菌、冷却：将均质脱气后汁液预热到70-80℃，趁热灌装，将封罐后的半成品送入灭菌机进行杀菌，杀菌温度100℃，时间15分钟，分级降温，冷却。
本发明的感官指标：
芒果原色，呈橙色或鲜黄色，均匀一致；酸甜适口，具有芒果原有香气，口感纯正无异味；组织均匀一致，不分层，不沉淀，无杂质。
理化指标：
可溶性固形物≥10％；总酸度≥0.1％。
Claims (4)
1.一种芒果、芦荟复合果蔬汁，是由芒果汁、芦荟汁和辅料制成的，其特征在于，芒果汁、芦荟汁的质量比例为20％∶32％；所述辅料及质量比分别是：白砂糖为总质量的10％；柠檬酸为总质量的0.1％；羧甲基纤维素钠为总质量的0.08％；D-异抗坏血酸钠为总质量的0.02％。
2.按照权利要求1所述的复合果汁，其特征在于：芒果汁的制备方法是：
1)选果、清洗：选取鲜艳、完好、成熟度较高、无病虫害的果实；之后将芒果表面的泥沙杂质用水冲洗干净；
2)去皮、去核：将芒果用刀剥去果皮，将附在核上的果肉削下，并且成小块；
3)打浆、榨汁：将芒果与水1∶1的比例放入打浆机，打成浆液；
4)过滤：将芒果浆液通过100目的过滤器，除去固残渣，所得芒果汁加热煮沸5分钟，以便抑制酶的活性，静置备用。
3.按照权利要求1所述的复合果汁，其特征在于：芦荟汁的制备方法是：
1)选料、清洗：芦荟最好选择生长期18个月以上，叶肉肥厚，叶面最宽处8-10厘米为佳；将选好的芦荟鲜叶表面的泥沙杂质用水冲洗干净；
2)除刺、切段：将芦荟鲜叶两侧的刺削去，并切成小段；
3)榨汁、过滤：利用榨汁机将芦荟直接榨汁；最后将所榨得的芦荟汁用100目的过滤器滤除残渣，加热煮沸5分钟左右，静置备用。
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)混合、调配：按照比例称取芒果汁、芦荟汁和辅料，混合调配，搅拌均匀；
2)均质、脱气：在料液温度60℃左右进行均质处理，均质压力为10兆帕，均质处理后立即将料液打入真空脱气机，在真空度为0.091兆帕的条件下脱气5分钟；
3)灌装、杀菌、冷却：将均质脱气后汁液预热到70-80℃，趁热灌装，将封罐后的半成品送入灭菌机进行杀菌，杀菌温度100℃，时间15分钟，分级降温，冷却。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433162A (zh) * | 2015-12-18 | 2016-03-30 | 厦门惠尔康食品有限公司 | 一种含有芦荟凝胶颗粒的芒果汁饮料及其制备方法 |
| CN107397021A (zh) * | 2017-08-31 | 2017-11-28 | 百色学院 | 一种芒果猕猴桃复合果茶及其制备方法 |
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2014
- 2014-08-25 CN CN201410433540.9A patent/CN104188000A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433162A (zh) * | 2015-12-18 | 2016-03-30 | 厦门惠尔康食品有限公司 | 一种含有芦荟凝胶颗粒的芒果汁饮料及其制备方法 |
| CN105433162B (zh) * | 2015-12-18 | 2018-11-30 | 厦门惠尔康食品有限公司 | 一种含有芦荟凝胶颗粒的芒果汁饮料及其制备方法 |
| CN107397021A (zh) * | 2017-08-31 | 2017-11-28 | 百色学院 | 一种芒果猕猴桃复合果茶及其制备方法 |
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