CN104223254A - 马蹄、刺梨复合果蔬汁及制备方法 - Google Patents
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Abstract
一种马蹄、刺梨复合果蔬汁,是由马蹄汁、刺梨汁和辅料制成的,其特征在于,马蹄汁、刺梨汁的质量比例为50%∶20%;所述辅料及质量比分别是:白砂糖为总质量的9%;柠檬酸为总质量的0.25%;苯甲酸钠为总质量的0.05%。本发明的感官指标:橙黄色、均匀一致;具有浓郁马蹄、刺梨果实特有的混合协调香气;酸甜可口、口味纯正、爽口,有清凉感,无异味;澄清透明,无悬浮物和沉淀。理化指标:果汁含量≥60%;可溶性固形物≥9.5%;总酸度≥0.1%;维生素C含量≥80毫克/100毫升。
Description
技术领域
本发明涉及天然复合果蔬汁领域,具体涉及马蹄、刺梨复合果蔬汁及制备方法。
背景技术
马蹄又名荸荠,荸荠的可食块茎水分充足,爽脆可口,其碳水化合物、钙、磷、维生素C、胡萝卜素等含量丰富,除此之外,马蹄还含有一种抗菌成分马蹄英,因而具有清热化痰、消积的功效,是一种兼具风味性、营养性和保健性于一体的食品。刺梨是一种极其丰富的野生资源,其果实含极其丰富的营养物质,含12种维生素,其中维生素C含量远远超过其他水果和蔬菜,含有18种无机盐和微量元素及超氧化物歧化酶,还含有原儿茶酸和多种三萜类化合物等。因此,刺梨果实有“果实营养库”的美称,有明显的营养保健效果。
发明内容
本发明的目的在于提供一种马蹄、刺梨制成的复合果蔬汁,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:
本发明选取马蹄、刺梨,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:所述马蹄、刺梨复合果蔬汁,是由马蹄汁、刺梨汁和辅料制成的,其特征在于,马蹄汁、刺梨汁的质量比例为50%∶20%;
所述辅料及质量比分别是:白砂糖为总质量的9%;柠檬酸为总质量的0.25%;苯甲酸钠为总质量的0.05%。
马蹄汁的制备方法是:
1)选料、清洗:选择无霉烂、无病虫害的块茎,清洗掉马蹄块茎表面的泥土或部分病菌去除掉;
2)去皮:马蹄洗净倒入6%氢氧化钠与0.5%肥皂混合液中,加热至55-60℃,浸泡约10-15分钟,捞出用清水冲去表面碱液,揉洗去皮;
3)切片、加水煮汁:马蹄去皮后,将其切成薄片,然后加3倍水煮汁,煮沸10分钟左右,得到具有浓香味、清凉感、微混的马蹄汁;
4)过滤:用滤布将加水煮制的马蹄汁过滤,除去滤渣得到马蹄提取汁;
刺梨汁的制备方法是:
1)采果、选果:刺梨果实成熟期在8月中旬至9月下旬,这期间摘黄色果,采下的刺梨果入筐,立即送到工厂加工;在不锈钢选果台上进行,挑选橙黄色,无霉烂、无病虫害、七八成熟的果实,除去青绿色未成熟、病虫果和霉烂果及枝叶等其他杂质;
2)清洗:采用滚筒式喷水洗果机对果实进行清洗,除去附在刺梨果实表面的灰尘和部分病菌等;
3)破碎、榨汁、过滤:将清洗后的刺梨果实破碎为3-5毫米果块,送入不锈钢榨汁机中进行榨汁,榨得的刺梨汁液中,有较多的果肉粗纤维、种子碎片等杂质,必须用100目滤网滤除掉。
所述复合果汁的方法为下述步骤:
1)混合、调配:按照比例称取马蹄汁、刺梨汁和辅料,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:
橙黄色、均匀一致;具有浓郁马蹄、刺梨果实特有的混合协调香气;酸甜可口、口味纯正、爽口,有清凉感,无异味;澄清透明,无悬浮物和沉淀。
理化指标:
果汁含量≥60%;可溶性固形物≥9.5%;总酸度≥0.1%;维生素C含量≥80毫克/100毫升。
具体实施方式
具体实施例:本发明选取马蹄、刺梨,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:所述马蹄、刺梨复合果蔬汁,是由马蹄汁、刺梨汁和辅料制成的,其特征在于,马蹄汁、刺梨汁的质量比例为50%∶20%;
所述辅料及质量比分别是:白砂糖为总质量的9%;柠檬酸为总质量的0.25%;苯甲酸钠为总质量的0.05%。
马蹄汁的制备方法是:
1)选料、清洗:选择无霉烂、无病虫害的块茎,清洗掉马蹄块茎表面的泥土或部分病菌去除掉;
2)去皮:马蹄洗净倒入6%氢氧化钠与0.5%肥皂混合液中,加热至55-60℃,浸泡约10-15分钟,捞出用清水冲去表面碱液,揉洗去皮;
3)切片、加水煮汁:马蹄去皮后,将其切成薄片,然后加3倍水煮汁,煮沸10分钟左右,得到具有浓香味、清凉感、微混的马蹄汁;
4)过滤:用滤布将加水煮制的马蹄汁过滤,除去滤渣得到马蹄提取汁;
刺梨汁的制备方法是:
1)采果、选果:刺梨果实成熟期在8月中旬至9月下旬,这期间摘黄色果,采下的刺梨果入筐,立即送到工厂加工;在不锈钢选果台上进行,挑选橙黄色,无霉烂、无病虫害、七八成熟的果实,除去青绿色未成熟、病虫果和霉烂果及枝叶等其他杂质;
2)清洗:采用滚筒式喷水洗果机对果实进行清洗,除去附在刺梨果实表面的灰尘和部分病菌等;
3)破碎、榨汁、过滤:将清洗后的刺梨果实破碎为3-5毫米果块,送入不锈钢榨汁机中进行榨汁,榨得的刺梨汁液中,有较多的果肉粗纤维、种子碎片等杂质,必须用100目滤网滤除掉。
所述复合果汁的方法为下述步骤:
1)混合、调配:按照比例称取马蹄汁、刺梨汁和辅料,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:
橙黄色、均匀一致;具有浓郁马蹄、刺梨果实特有的混合协调香气;酸甜可口、口味纯正、爽口,有清凉感,无异味;澄清透明,无悬浮物和沉淀。
理化指标:
果汁含量≥60%;可溶性固形物≥9.5%;总酸度≥0.1%;维生素C含量≥80毫克/100毫升。
Claims (4)
1.一种马蹄、刺梨复合果蔬汁,是由马蹄汁、刺梨汁和辅料制成的,其特征在于,马蹄汁、刺梨汁的质量比例为50%∶20%;所述辅料及质量比分别是:白砂糖为总质量的9%;柠檬酸为总质量的0.25%;苯甲酸钠为总质量的0.05%。
2.按照权利要求1所述的复合果汁,其特征在于:马蹄汁的制备方法是:
1)选料、清洗:选择无霉烂、无病虫害的块茎,清洗掉马蹄块茎表面的泥土或部分病菌去除掉;
2)去皮:马蹄洗净倒入6%氢氧化钠与0.5%肥皂混合液中,加热至55-60℃,浸泡约10-15分钟,捞出用清水冲去表面碱液,揉洗去皮;
3)切片、加水煮汁:马蹄去皮后,将其切成薄片,然后加3倍水煮汁,煮沸10分钟左右,得到具有浓香味、清凉感、微混的马蹄汁;
4)过滤:用滤布将加水煮制的马蹄汁过滤,除去滤渣得到马蹄提取汁。
3.按照权利要求1所述的复合果汁,其特征在于:刺梨汁的制备方法是:
1)采果、选果:刺梨果实成熟期在8月中旬至9月下旬,这期间摘黄色果,采下的刺梨果入筐,立即送到工厂加工;在不锈钢选果台上进行,挑选橙黄色,无霉烂、无病虫害、七八成熟的果实,除去青绿色未成熟、病虫果和霉烂果及枝叶等其他杂质;
2)清洗:采用滚筒式喷水洗果机对果实进行清洗,除去附在刺梨果实表面的灰尘和部分病菌等;
3)破碎、榨汁、过滤:将清洗后的刺梨果实破碎为3-5毫米果块,送入不锈钢榨汁机中进行榨汁,榨得的刺梨汁液中,有较多的果肉粗纤维、种子碎片等杂质,必须用100目滤网滤除掉。
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:按照比例称取马蹄汁、刺梨汁和辅料,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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