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
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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。
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