CN104223255A - 香菇复合果蔬汁及制备方法 - Google Patents
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
一种香菇复合果蔬汁，是由香菇汁、甜橙汁和辅料制成的，其特征在于，香菇汁、甜橙汁的质量比例为40％∶4％；所述辅料及质量比分别是：白砂糖为总质量的15％；柠檬酸为总质量的0.2％。本发明的感官指标：焦糖色亮丽液体；香菇风味浓郁、兼有淡淡的橙香，清爽，酸甜适口，口感协调，无异味；澄清透明，无悬浮物和沉淀。理化指标：pH6.0，糖15.8％，砷＜0.5毫克/千克。
Description
技术领域
本发明涉及天然复合果蔬汁领域，具体涉及香菇复合果蔬汁及制备方法。
背景技术
香菇素有“山珍之王”之称，是高蛋白、低脂肪的营养保健食品。中国历代医学家对香菇均有著名论述。现代医学和营养学不断深入研究，香菇的药用价值也不断被发掘。香菇中麦角甾醇含量很高，对防治佝偻病有效；香菇多糖(β～1，3葡聚糖)能增强细胞免疫能力，从而抑制癌细胞的生长；香菇含有六大酶类的40多种酶，可以纠正人体酶缺乏症；香菇中的脂肪所含脂肪酸，对人体降低血脂有益。
发明内容
本发明的目的在于提供一种香菇、甜橙制成的复合果蔬汁，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：
本发明选取香菇、甜橙，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；3)灌装、杀菌、冷却。
具体为：所述香菇复合果蔬汁，是由香菇汁、甜橙汁和辅料制成的，其特征在于，香菇汁、甜橙汁的质量比例为40％∶4％；
所述辅料及质量比分别是：白砂糖为总质量的15％；柠檬酸为总质量的0.2％。
香菇汁的制备方法是：
选择菌盖厚实、完整、底纹洁白、柄短的新鲜香菇，洗净后在含2％食盐的沸水中预煮3分钟，用组织捣碎机将其捣成浆状，加质量为香菇25倍的水于浆中，再分别加入0.4％的纤维素酶，于45℃、pH4.6-5.0下作用5小时，煮沸，加入1.5％的木瓜蛋白酶于50℃、pH6.1-6.5下作用6小时，煮沸后用尼龙布过滤，得滤液；滤渣再加入20倍水于100℃下恒温浸提30分钟，用尼龙布过滤得滤液，两次滤液合并，加入浓度为0.1％的单宁0.4毫升和浓度0.1％的明胶0.6毫升进行澄清处理，得香菇汁。
甜橙汁的制备方法是：
选择优质甜橙，洗净去皮后榨汁，再加入0.5％的β～环糊精于40-50℃下缓缓搅拌2小时进行脱苦处理，得甜橙汁。
所述复合果汁的方法为下述步骤：
1)按照比例称取香菇汁、甜橙汁和辅料，混合调配，搅拌均匀；
2)把步骤1)所获混合料，以工作压力为21兆帕，利用高压均质机进入均质；均质后的复合果汁经真空脱气机脱气；
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：
焦糖色亮丽液体；香菇风味浓郁、兼有淡淡的橙香，清爽，酸甜适口，口感协调，无异味；澄清透明，无悬浮物和沉淀。
理化指标：
pH6.0，糖15.8％，砷＜0.5毫克/千克。
具体实施方式
具体实施例：本发明选取香菇、甜橙，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；3)灌装、杀菌、冷却。
具体为：所述香菇复合果蔬汁，是由香菇汁、甜橙汁和辅料制成的，其特征在于，香菇汁、甜橙汁的质量比例为40％∶4％；
所述辅料及质量比分别是：白砂糖为总质量的15％；柠檬酸为总质量的0.2％。
香菇汁的制备方法是：
选择菌盖厚实、完整、底纹洁白、柄短的新鲜香菇，洗净后在含2％食盐的沸水中预煮3分钟，用组织捣碎机将其捣成浆状，加质量为香菇25倍的水于浆中，再分别加入0.4％的纤维素酶，于45℃、pH4.6-5.0下作用5小时，煮沸，加入1.5％的木瓜蛋白酶于50℃、pH6.1-6.5下作用6小时，煮沸后用尼龙布过滤，得滤液；滤渣再加入20倍水于100℃下恒温浸提30分钟，用尼龙布过滤得滤液，两次滤液合并，加入浓度为0.1％的单宁0.4毫升和浓度0.1％的明胶0.6毫升进行澄清处理，得香菇汁。
甜橙汁的制备方法是：
选择优质甜橙，洗净去皮后榨汁，再加入0.5％的β～环糊精于40-50℃下缓缓搅拌2小时进行脱苦处理，得甜橙汁。
所述复合果汁的方法为下述步骤：
1)按照比例称取香菇汁、甜橙汁和辅料，混合调配，搅拌均匀；
2)把步骤1)所获混合料，以工作压力为21兆帕，利用高压均质机进入均质；均质后的复合果汁经真空脱气机脱气；
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：
焦糖色亮丽液体；香菇风味浓郁、兼有淡淡的橙香，清爽，酸甜适口，口感协调，无异味；澄清透明，无悬浮物和沉淀。
理化指标：
pH6.0，糖15.8％，砷＜0.5毫克/千克。
Claims (4)
1.一种香菇复合果蔬汁，是由香菇汁、甜橙汁和辅料制成的，其特征在于，香菇汁、甜橙汁的质量比例为40％∶4％；所述辅料及质量比分别是：白砂糖为总质量的15％；柠檬酸为总质量的0.2％。
2.按照权利要求1所述的复合果汁，其特征在于：香菇汁的制备方法是：
选择菌盖厚实、完整、底纹洁白、柄短的新鲜香菇，洗净后在含2％食盐的沸水中预煮3分钟，用组织捣碎机将其捣成浆状，加质量为香菇25倍的水于浆中，再分别加入0.4％的纤维素酶，于45℃、pH4.6-5.0下作用5小时，煮沸，加入1.5％的木瓜蛋白酶于50℃、pH6.1-6.5下作用6小时，煮沸后用尼龙布过滤，得滤液；滤渣再加入20倍水于100℃下恒温浸提30分钟，用尼龙布过滤得滤液，两次滤液合并，加入浓度为0.1％的单宁0.4毫升和浓度0.1％的明胶0.6毫升进行澄清处理，得香菇汁。
3.按照权利要求1所述的复合果汁，其特征在于：甜橙汁的制备方法是：
选择优质甜橙，洗净去皮后榨汁，再加入0.5％的β～环糊精于40-50℃下缓缓搅拌2小时进行脱苦处理，得甜橙汁。
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)按照比例称取香菇汁、甜橙汁和辅料，混合调配，搅拌均匀；
2)把步骤1)所获混合料，以工作压力为21兆帕，利用高压均质机进入均质；均质后的复合果汁经真空脱气机脱气；
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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104839809A (zh) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | 一种方便速食杂菇汤料及其制作方法 |
| CN108125088A (zh) * | 2017-12-27 | 2018-06-08 | 福建农林大学 | 一种复合型香菇果蔬汁发酵饮品 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839809A (zh) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | 一种方便速食杂菇汤料及其制作方法 |
| CN108125088A (zh) * | 2017-12-27 | 2018-06-08 | 福建农林大学 | 一种复合型香菇果蔬汁发酵饮品 |
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