CN104207266A - 一种南瓜草莓汁饮料的加工方法 - Google Patents
一种南瓜草莓汁饮料的加工方法 Download PDFInfo
- Publication number
- CN104207266A CN104207266A CN201410420686.XA CN201410420686A CN104207266A CN 104207266 A CN104207266 A CN 104207266A CN 201410420686 A CN201410420686 A CN 201410420686A CN 104207266 A CN104207266 A CN 104207266A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- strawberry
- juice
- processing method
- drink
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 51
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 51
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 50
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 50
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 50
- 235000013948 strawberry juice Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000220223 Fragaria Species 0.000 claims abstract description 31
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 31
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis 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
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 2
- 230000006870 function Effects 0.000 abstract description 5
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 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 18
- 230000000694 effects Effects 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000126 substance Substances 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
- 244000241257 Cucumis melo Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 235000003949 Cucurbita mixta Nutrition 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
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- -1 carotene carotene Chemical class 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 235000007919 giant pumpkin Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
- 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
- A23L2/64—Re-adding volatile aromatic 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种南瓜草莓汁饮料的加工方法，属于饮料加工技术领域。其特征在于：主要以南瓜、草莓为原料，采用的加工步骤为，原料预处理、打浆、过滤、调配、均质、杀菌、罐装、检验、贮藏。本发明是以南瓜、草莓为主要原料，充分保留了原料内的营养物质，使饮料具有滋阴补阳、润肺健胃、降低血糖、提高人体免疫力及防癌抗癌等保健功能，同时饮料口感好，加工方法简便，易于实施，为南瓜、草莓的深加工和产品增值开辟了新途径，提高了产品的附加值。
Description
技术领域
本发明涉及一种饮料加工技术领域，尤其是涉及一种南瓜草莓汁饮料的加工方法。
背景技术
南瓜，别名番瓜、北瓜，笋瓜、金瓜，呈扁球形、壶形、圆柱形等，表面有纵沟和***，光滑或有瘤状突起。表皮呈橙黄至橙红色不等。果柄有棱槽，瓜蒂扩大成喇叭状，其种子为卵形或椭圆形。南瓜是一种营养价值极高的蔬菜，其钙、铁、胡萝卜素含量非常高，具有解毒、保肝肾功能，保护胃粘膜、帮助消化，消除致癌物质等功效。
科学研究表明：南瓜中内含有维生素和果胶，能粘结和消除体内细菌毒素和其他有害物质，如重金属中的铅、汞和放射性元素，可以起到解毒作用；南瓜含有丰富的钴，能活跃人体的新陈代谢，促进造血功能，并参与人体内维生素B12的合成，对防治糖尿病、降低血糖有特殊的疗效；此外，南瓜还富含锌，有益皮肤和指甲健康，其中抗氧化剂β胡萝卜素具有护眼、护心和抗癌功效。
草莓，又叫红莓、洋莓、地莓等，是一种红色的水果。外观呈心形，鲜美红嫩，果肉多汁，含有特殊的浓郁的水果芳香。草莓营养价值高，含丰富维生素C ，草莓中的维生素及果胶对改善高血压、高脂血症均有一定效果。草莓中含有一种胺类物质，对白血病、再生障碍性贫血等血液病亦有辅助治疗作用。此外，草莓是鞣酸含量丰富的植物，在体内可吸附和阻止致癌化学物质的吸收，具有防癌的作用。
将南瓜与草莓制成的南瓜草莓汁饮料，营养全面易吸收，饮用方便，食用受众广，同时也为南瓜、草莓的深加工和产品增值开辟了新途径。
发明内容
本发明的目的在于，充分开发南瓜、草莓的营养资源，提供一种营养丰富、延缓衰老、提高免疫力和防癌抗癌的多种保健功能的南瓜草莓汁饮料。
本发明解决其技术问题所采取的技术方案是：一种南瓜草莓汁饮料的加工方法，按如下步骤进行：
A、原料预处理：挑选完整的南瓜、草莓，分别用清水清洗；
B、打浆：将清洗后的南瓜、草莓分别进行打浆，加工成浆液；
C、过滤：分别将浆液进行过滤，制成南瓜汁、草莓汁；
D、调配：将南瓜汁、草莓汁、糖、苹果酸和柠檬香精，以及适量的水，按一定比例混合，搅拌均匀，制成混合液；
E、均质：将混合液在温度为75-80℃，压力为35Mpa的条件下进行均质处理；
F、杀菌：采用UHT灭菌法，温度为145℃，时间8-18s；
G、罐装：在真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，在常温下贮藏。
2.根据权利要求1所述的一种南瓜草莓汁饮料的加工方法，其特征在于：所述的步骤D中一定比例为以下成份，其中南瓜汁35-40%、草莓汁15-20%、糖10%、苹果酸0.08-0.1%、柠檬香精0.8%，其余为水。
有益效果：本发明是以南瓜、草莓为主要原料，充分保留了原料内的营养物质，使饮料具有滋阴补阳、润肺健胃、降低血糖、提高人体免疫力及防癌抗癌等保健功能，同时饮料口感好，加工方法简便，易于实施，为南瓜、草莓的深加工和产品增值开辟了新途径，提高了产品的附加值。
具体实施方式
实施例1：
1、原料预处理：挑选完整的南瓜、草莓，分别用清水清洗；
2、打浆：将清洗后的南瓜、草莓分别进行打浆，加工成浆液；
3、过滤：分别将浆液过滤，制成南瓜汁、草莓汁；
4、调配：将南瓜汁、草莓汁、糖、柠檬酸和香精，其余为水，按下述比例混合，搅拌均匀，制成混合液， 再加入少许椰果；
| 南瓜汁 | 30wt% | 草莓汁 | 15wt% |
| 糖 | 8wt% | 柠檬酸 | 0.05wt% |
| 香精 | 0.3wt% | 水 | 余量 |
5、均质：将混合液均质处理，温度为65℃，压力为30Mpa；
6、杀菌：采用UHT灭菌法，温度150℃，时间5s；
7、罐装：真空无菌环境下罐装；
8、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例2：
1、原料预处理：挑选完整的南瓜、草莓，分别用清水清洗；
2、打浆：将清洗后的南瓜、草莓分别进行打浆，加工成浆液；
3、过滤：分别将浆液过滤，制成南瓜汁、草莓汁；
4、调配：将南瓜汁、草莓汁、糖、柠檬酸和香精，其余为水，按下述比例混合，搅拌均匀，制成混合液，加入少许牛奶、布丁，搅拌均匀；
| 南瓜汁 | 20wt% | 草莓汁 | 18wt% |
| 糖 | 5wt% | 柠檬酸 | 0.07wt% |
| 香精 | 0.5wt% | 水 | 余量 |
5、均质：将混合液均质处理，温度为70℃，压力为28Mpa；
6、杀菌：采用UHT灭菌法，温度130℃，时间10s；
7、罐装：中空无菌环境下罐装；
8、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例3：
1、原料预处理：挑选完整的南瓜、草莓，分别用清水清洗；
2、打浆：将清洗后的南瓜、草莓分别进行打浆，加工成浆液；
3、过滤：分别将浆液过滤，制成南瓜汁、草莓汁；
4、调配：将南瓜汁、草莓汁、糖、柠檬酸和香精，加入少许蜂蜜，其余为水，按下述比例混合，搅拌均匀，制成混合液；
| 南瓜汁 | 35wt% | 草莓汁 | 15wt% |
| 糖 | 6wt% | 柠檬酸 | 0.1wt% |
| 香精 | 0.5wt% | 水 | 余量 |
5、均质：将混合液均质处理，温度为75℃，压力为20Mpa；
6、杀菌：采用UHT灭菌法，温度150℃，时间3s；
7、罐装：中空无菌环境下罐装；
8、检验、贮藏：检验罐装是否合格，常温下贮藏。
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 (2)
1.一种南瓜草莓汁饮料的加工方法，其特征在于：采用以下步骤：
A、原料预处理：挑选完整的南瓜、草莓，分别用清水清洗；
B、打浆：将清洗后的南瓜、草莓分别进行打浆，加工成浆液；
C、过滤：分别将浆液进行过滤，制成南瓜汁、草莓汁；
D、调配：将南瓜汁、草莓汁、糖、苹果酸和柠檬香精，以及适量的水，按一定比例混合，搅拌均匀，制成混合液；
E、均质：将混合液在温度为75-80℃，压力为35Mpa的条件下进行均质处理；
F、杀菌：采用UHT灭菌法，温度为145℃，时间8-18s；
G、罐装：在真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，在常温下贮藏。
2.根据权利要求1所述的一种南瓜草莓汁饮料的加工方法，其特征在于：所述的步骤D中一定比例为以下成份，其中南瓜汁35-40%、草莓汁15-20%、糖10%、苹果酸0.08-0.1%、柠檬香精0.8%，其余为水。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420686.XA CN104207266A (zh) | 2014-08-25 | 2014-08-25 | 一种南瓜草莓汁饮料的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420686.XA CN104207266A (zh) | 2014-08-25 | 2014-08-25 | 一种南瓜草莓汁饮料的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207266A true CN104207266A (zh) | 2014-12-17 |
Family
ID=52089477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420686.XA Pending CN104207266A (zh) | 2014-08-25 | 2014-08-25 | 一种南瓜草莓汁饮料的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207266A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306904A (ja) * | 2006-05-17 | 2007-11-29 | Shiro Yamashita | 焼き果菜ジュースの製造方法 |
| CN101926485A (zh) * | 2009-06-25 | 2010-12-29 | 赵伟 | 一种多营养果菜饮料的制备方法 |
| CN103431480A (zh) * | 2013-09-08 | 2013-12-11 | 夏华 | 一种番木瓜黑莓汁饮料的加工方法 |
| CN103609719A (zh) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | 一种南瓜草莓营养强化新鲜牛奶酪的制作方法 |
-
2014
- 2014-08-25 CN CN201410420686.XA patent/CN104207266A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306904A (ja) * | 2006-05-17 | 2007-11-29 | Shiro Yamashita | 焼き果菜ジュースの製造方法 |
| CN101926485A (zh) * | 2009-06-25 | 2010-12-29 | 赵伟 | 一种多营养果菜饮料的制备方法 |
| CN103431480A (zh) * | 2013-09-08 | 2013-12-11 | 夏华 | 一种番木瓜黑莓汁饮料的加工方法 |
| CN103609719A (zh) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | 一种南瓜草莓营养强化新鲜牛奶酪的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103436426A (zh) | 一种桑葚黑莓果醋的制作方法 | |
| CN102258211B (zh) | 大马士革玫瑰悬浮饮料的制备方法 | |
| CN104651209A (zh) | 一种荔枝醋及其制备方法 | |
| CN103750451A (zh) | 一种羊肚菌保健饮料的生产方法 | |
| CN103271396A (zh) | 一种葛仙米黑莓汁饮料的加工方法 | |
| CN103431480A (zh) | 一种番木瓜黑莓汁饮料的加工方法 | |
| CN104472766A (zh) | 一种小球藻保健茶及其制备方法 | |
| CN103478520A (zh) | 一种复合果酱及其生产工艺 | |
| CN101632478B (zh) | 一种营养丰富的果汁饮料的制作方法 | |
| CN103371394A (zh) | 人参果饮料加工工艺 | |
| CN110419654A (zh) | 一种复合果汁饮料及其生产工艺 | |
| CN106509561A (zh) | 一种亚麻乳饮料及其制作方法 | |
| CN103947754B (zh) | 紫薯米酒乳饮料及其制备方法 | |
| CN105614577A (zh) | 一种香蕉芒果汁饮料及其制作方法 | |
| CN102406203A (zh) | 树莓金针菇复合饮料的制备方法 | |
| CN102349586B (zh) | 一种橄榄水果茶及其制备方法 | |
| CN105010911A (zh) | 一种南瓜果酱的制作方法 | |
| CN102161959A (zh) | 野生沙梨酒及其制作工艺 | |
| CN105011268A (zh) | 一种南瓜芒果汁饮料的加工方法 | |
| CN102240056A (zh) | 开胃饮料及其制备方法 | |
| CN104207266A (zh) | 一种南瓜草莓汁饮料的加工方法 | |
| CN105296323A (zh) | 一种蜂蜜保健醋的制备方法 | |
| CN105029585A (zh) | 一种樱桃风味胡柚果醋饮料及其制备工艺 | |
| CN104997106A (zh) | 一种火龙果风味胡柚果醋饮料及其制备工艺 | |
| CN104195001A (zh) | 一种山楂酒及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |