CN104223248A - 番茄、柑橘、芹菜复合果蔬汁及制备方法 - Google Patents
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Abstract
一种番茄、柑橘、芹菜复合果蔬汁，是由番茄汁、柑橘汁、芹菜汁和辅料制成的，其特征在于，番茄汁、柑橘汁、芹菜汁的质量比例为20％∶10％∶2％；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0.4％；羧甲基纤维素钠为总质量的0.5％；琼脂为总质量的0.2％。本发明的感官指标：淡黄绿色，酸甜可口，具有番茄、柑橘特有的风味，略带芹菜之淡淡清香，组织混浊均匀，无分层及沉淀，具有良好的流动性理化指标：可溶性固形物≥8％；总酸度0.45％。
Description
技术领域
本发明涉及天然复合果蔬汁领域，具体涉及番茄、柑橘、芹菜复合果蔬汁及制备方法。
背景技术
中医认为，番茄味酸、微甘，性平，有生津止渴、健脾开胃、消炎等功效，用于治疗食欲不振、热病、伤暑、口渴等。番茄中有丰富的番茄红素、维生素等成分，有抗氧化、防癌、防治心脑血管疾病等保健功效。柑橘在植物学中泛指芸香科柑橘属类。柑橘芳香味美，极富有营养价值，除果汁丰富，酸甜适中，芳香可口外，还含有丰富的糖类、有机酸、矿物质、纤维素、蛋白质、氨基酸和多种维生素，特别是维生素C含量较其它水果高。柑橘具有顺气、止咳、健胃、化痰、消肿、止痛、疏肝理气等多种功效。芹菜具有一定药理和治疗价值，芹菜的茎叶中含有芹菜苷、佛手柑内酯、挥发油等成分，有降压利尿、增进食欲和健胃等药理作用，可作为高血压、动脉硬化、神经衰弱、小便热涩不利、***等症的食疗。以番茄、柑橘、芹菜为原料制成复合饮料，既有番茄、柑橘、芹菜之独特风味，又有降压、防癌、生津止渴、健脾开胃等多重保健功能。
发明内容
本发明的目的在于提供一种番茄、柑橘、芹菜制成的复合果蔬汁，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：
本发明选取番茄、柑橘、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、脱气4)灌装、杀菌、冷却。
具体为：所述番茄、柑橘、芹菜复合果蔬汁，是由番茄汁、柑橘汁、芹菜汁和辅料制成的，其特征在于，番茄汁、柑橘汁、芹菜汁的质量比例为20％∶10％∶2％；
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0.4％；羧甲基纤维素钠为总质量的0.5％；琼脂为总质量的0.2％。
番茄汁的制备方法是：
1)选果、清洗：选择色泽鲜艳、具有一定成熟度的番茄，去除果梗果蒂，先用漂白粉溶液浸泡6-10分钟，然后用清水冲洗干净，沥干待用；
2)破碎、榨汁：采用热破碎法，即用破碎机破碎后立即投入到85℃以上热水中灭酶处理，然后用筛孔为0.8毫米的榨汁机压榨取汁；
3)过滤、胶磨：先用150目滤布过滤，除去果渣，再经过胶体磨磨碎。
柑橘汁的制备方法是：
1)选料、清洗：选择籽少皮薄、色泽鲜艳、具有一定成熟度的柑橘，去除果梗果蒂，先用漂白粉溶液浸泡6-10分钟，然后用清水漂洗干净，沥干待用；
2)榨汁：整果直接榨汁；
3)粗滤、胶磨：先用150目滤布过滤，除去果渣，再经过胶体磨磨碎。
芹菜汁的制备方法是：
1)理菜、清洗：芹菜带叶使用，经整理去除腐烂黄叶及根，洗净切成2-3厘米的小段；
2)热烫：先将芹菜在稀碳酸钠溶液浸泡30分钟，然后捞出放入沸水中热烫3分钟，烫漂后立即用冷水冷却至室温；
3)榨汁、过滤：按照芹菜与水1∶2的比例加水打浆，后用过滤除去固渣，即得到芹菜汁。
所述复合果汁的方法为下述步骤：
1)混合、调配：按照比例称取番茄汁、柑橘汁、芹菜汁和辅料，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：
淡黄绿色，酸甜可口，具有番茄、柑橘特有的风味，略带芹菜之淡淡清香，组织混浊均匀，无分层及沉淀，具有良好的流动性
理化指标：
可溶性固形物≥8％；总酸度0.45％。
具体实施方式
具体实施例：本发明选取番茄、柑橘、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、脱气4)灌装、杀菌、冷却。
具体为：所述番茄、柑橘、芹菜复合果蔬汁，是由番茄汁、柑橘汁、芹菜汁和辅料制成的，其特征在于，番茄汁、柑橘汁、芹菜汁的质量比例为20％∶10％∶2％；
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0.4％；羧甲基纤维素钠为总质量的0.5％；琼脂为总质量的0.2％。
番茄汁的制备方法是：
1)选果、清洗：选择色泽鲜艳、具有一定成熟度的番茄，去除果梗果蒂，先用漂白粉溶液浸泡6-10分钟，然后用清水冲洗干净，沥干待用；
2)破碎、榨汁：采用热破碎法，即用破碎机破碎后立即投入到85℃以上热水中灭酶处理，然后用筛孔为0.8毫米的榨汁机压榨取汁；
3)过滤、胶磨：先用150目滤布过滤，除去果渣，再经过胶体磨磨碎。
柑橘汁的制备方法是：
1)选料、清洗：选择籽少皮薄、色泽鲜艳、具有一定成熟度的柑橘，去除果梗果蒂，先用漂白粉溶液浸泡6-10分钟，然后用清水漂洗干净，沥干待用；
2)榨汁：整果直接榨汁；
3)粗滤、胶磨：先用150目滤布过滤，除去果渣，再经过胶体磨磨碎。
芹菜汁的制备方法是：
1)理菜、清洗：芹菜带叶使用，经整理去除腐烂黄叶及根，洗净切成2-3厘米的小段；
2)热烫：先将芹菜在稀碳酸钠溶液浸泡30分钟，然后捞出放入沸水中热烫3分钟，烫漂后立即用冷水冷却至室温；
3)榨汁、过滤：按照芹菜与水1∶2的比例加水打浆，后用过滤除去固渣，即得到芹菜汁。
所述复合果汁的方法为下述步骤：
1)混合、调配：按照比例称取番茄汁、柑橘汁、芹菜汁和辅料，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：
淡黄绿色，酸甜可口，具有番茄、柑橘特有的风味，略带芹菜之淡淡清香，组织混浊均匀，无分层及沉淀，具有良好的流动性
理化指标：
可溶性固形物≥8％；总酸度0.45％。
Claims (5)
1.一种番茄、柑橘、芹菜复合果蔬汁，是由番茄汁、柑橘汁、芹菜汁和辅料制成的，其特征在于，番茄汁、柑橘汁、芹菜汁的质量比例为20％∶10％∶2％；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0.4％；羧甲基纤维素钠为总质量的0.5％；琼脂为总质量的0.2％。
2.按照权利要求1所述的复合果汁，其特征在于：番茄汁的制备方法是：
1)选果、清洗：选择色泽鲜艳、具有一定成熟度的番茄，去除果梗果蒂，先用漂白粉溶液浸泡6-10分钟，然后用清水冲洗干净，沥干待用；
2)破碎、榨汁：采用热破碎法，即用破碎机破碎后立即投入到85℃以上热水中灭酶处理，然后用筛孔为0.8毫米的榨汁机压榨取汁；
3)过滤、胶磨：先用150目滤布过滤，除去果渣，再经过胶体磨磨碎。
3.按照权利要求1所述的复合果汁，其特征在于：柑橘汁的制备方法是：
1)选料、清洗：选择籽少皮薄、色泽鲜艳、具有一定成熟度的柑橘，去除果梗果蒂，先用漂白粉溶液浸泡6-10分钟，然后用清水漂洗干净，沥干待用；
2)榨汁：整果直接榨汁；
3)粗滤、胶磨：先用150目滤布过滤，除去果渣，再经过胶体磨磨碎。
4.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)理菜、清洗：芹菜带叶使用，经整理去除腐烂黄叶及根，洗净切成2-3厘米的小段；
2)热烫：先将芹菜在稀碳酸钠溶液浸泡30分钟，然后捞出放入沸水中热烫3分钟，烫漂后立即用冷水冷却至室温；
3)榨汁、过滤：按照芹菜与水1∶2的比例加水打浆，后用过滤除去固渣，即得到芹菜汁。
5.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：按照比例称取番茄汁、柑橘汁、芹菜汁和辅料，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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982992A (zh) * | 2015-04-17 | 2015-10-21 | 邹健 | 一种番茄保健饮料及其制备方法 |
| CN107361259A (zh) * | 2017-07-17 | 2017-11-21 | 北京市农林科学院 | 一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法 |
| CN107373224A (zh) * | 2017-07-17 | 2017-11-24 | 北京市农林科学院 | 一种富含果胶低聚糖和高生物利用率番茄红素的番茄汁 |
| CN108013287A (zh) * | 2017-12-23 | 2018-05-11 | 西安交通大学 | 一种芹菜降糖饮料及其制备方法 |
| CN109007485A (zh) * | 2018-07-27 | 2018-12-18 | 长江大学 | 一种马齿苋番茄汁复合饮料的制备方法 |
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- 2014-08-25 CN CN201410433552.1A patent/CN104223248A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982992A (zh) * | 2015-04-17 | 2015-10-21 | 邹健 | 一种番茄保健饮料及其制备方法 |
| CN107361259A (zh) * | 2017-07-17 | 2017-11-21 | 北京市农林科学院 | 一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法 |
| CN107373224A (zh) * | 2017-07-17 | 2017-11-24 | 北京市农林科学院 | 一种富含果胶低聚糖和高生物利用率番茄红素的番茄汁 |
| CN108013287A (zh) * | 2017-12-23 | 2018-05-11 | 西安交通大学 | 一种芹菜降糖饮料及其制备方法 |
| CN109007485A (zh) * | 2018-07-27 | 2018-12-18 | 长江大学 | 一种马齿苋番茄汁复合饮料的制备方法 |
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