CN104336705A - 一种甘蔗、百香果果汁饮料 - Google Patents
一种甘蔗、百香果果汁饮料 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种甘蔗、百香果果汁饮料,由以下重量份原料制成:20‐30份浓缩甘蔗汁、5‐10份百香果原汁、5‐10份白砂糖、0.1‐0.3份柠檬酸、0.01‐0.03份柠檬酸钠、0.1‐0.3份L‐抗坏血酸。该甘蔗、百香果果汁饮料营养丰富、口感佳、味道浓郁。
Description
技术领域
本发明涉及饮料加工技术领域,具体涉及一种甘蔗、百香果果汁饮料。
背景技术
甘蔗是温带和热带农作物,是制造蔗糖的原料,甘蔗的含糖量非常丰富,其糖分一般是由蔗糖、果糖和葡萄糖构成,及其被人体吸收,现代医学研究表明,甘蔗中含有丰富的糖分、水分,此外,还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质。甘蔗不但能给食物增添甜味,而且还可以提供人体所需的营养和热量。含蛋白质、脂肪、糖类、钙、磷、铁、天门冬素、天门冬氨酸、谷氨酸、丝氨酸、丙氨酸、缬氨酸、亮氨酸、正这氨酸、赖氨酸、γ‐氨基丁酸等多种氨基酸,延胡索酸、琥珀酸、甘醇酸、苹果酸、柠檬酸、草酸等有机酸及维生素B1、B2、B6、C。目前,甘蔗主要用于制糖,单有甘蔗制成的果汁口味单一,不利于推广。
百香果,因其具有浓烈的独特香味和高酸度,被誉为“天然浓缩果汁”,它富含人体所需的多种维生素和氨基酸及各种微量元素,味道酸甜可口。因百香果含酸度太高,大多将其加工成果汁。
复合果汁饮料是综合了多种饮料风味,并且各种饮料成分之间不会发生作用产生有害物质,再同一个容器内,把各种果汁搅拌,均匀,分装之后形成的一种饮料。近几年来,复合型果汁饮料及果蔬汁饮料在发达国家发展较快,在国外市场流行品种较为繁多,市场上常见的有菠萝汁或橙汁等热带果汁与不同蔬菜汁的复合果汁饮料。例如:番茄汁与其他多种果蔬的复合汁、橙汁与胡萝卜汁等蔬菜的复合汁、芹菜汁、甜菜汁、菠菜汁等蔬菜汁配以食盐、香料和柠檬酸等配制的复合蔬菜汁等产品。中国的果蔬汁产品也有上市,但其销售状况并不乐观,主要原因是产品口感不佳、产品色泽的天然感较差等。
发明目的
针对上述不足,本发明所要解决的技术问题是提供一种营养丰富、口感佳、清热爽口的甘蔗、百香果复合果汁饮料。
本发明解决技术问题采取的方案是:
一种甘蔗、百香果果汁饮料,由以下重量份原料制成:20‐30份浓缩甘蔗汁、5‐10份百香果原汁、5‐10份白砂糖、0.1‐0.3份柠檬酸、0.01‐0.03份柠檬酸钠、0.1‐0.3份L‐抗坏血酸。
优选地,一种甘蔗、百香果果汁饮料,由以下重量份原料制成:25份浓缩甘蔗汁、7.5份百香果原汁、7.5份白砂糖、0.2份柠檬酸、0.02份柠檬酸钠、0.2份L‐抗坏血酸。
所述的浓缩甘蔗汁由以下步骤制成:
a、原料选择:选择成熟、无腐烂和虫害的甘蔗原料;
b、清洗、去皮:将甘蔗原料进行清洗、去皮;
c、榨汁:将去皮后的甘蔗送入榨汁机中进行榨汁,加入适量水,提高出汁率;
d、过滤:先用刮板过滤机粗滤,再用离心过滤机精滤,得果汁;
e、浓缩:将果汁送入真空浓缩罐内浓缩,浓缩至总糖量达到60%出罐。
所述的百香果原汁是将成熟、无腐烂和虫害的青百香果洗净去皮补水打浆,再将浆料进行离心分离,去除浆液中的籽杂质制得。
上述甘蔗、百香果果汁饮料,其制备方法包括以下步骤:
1)、将浓缩甘蔗汁、百香果汁原汁混合后用微波进行灭菌处理,温度保持在40‐45℃,时间为2‐4个小时;
2)、按配比将白砂糖、柠檬酸、柠檬酸钠、L‐抗坏血酸加入到灭菌后的果汁原液中,然后加入纯净水并搅拌均匀;
3)、在脱气机中进行脱气,并用均质机进行均质;
4)、将搅拌均匀的果汁煮沸,再加入纯净水补足;
5)、将果汁加热,在温度不低于70℃条件下装罐并迅速封口;
6)、对封口后的果汁进行巴氏杀菌消毒,待冷却后进行检验、入库。
本发明的甘蔗、百香果果汁饮料营养丰富、口感佳、味道浓郁。
具体实施方式
下面对本发明的实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种甘蔗、百香果果汁饮料,由以下重量份原料制成:20份浓缩甘蔗汁、5份百香果汁原汁、5份白砂糖、0.1份柠檬酸、0.01份柠檬酸钠、0.1L‐抗坏血酸。
所述的浓缩甘蔗汁由以下步骤制成:
a、原料选择:选择成熟、无腐烂和虫害的甘蔗原料;
b、清洗、去皮:将甘蔗原料进行清洗、去皮;
c、榨汁:将去皮后的甘蔗送入榨汁机中进行榨汁,加入适量水,提高出汁率;
d、过滤:先用刮板过滤机粗滤,再用离心过滤机精滤,得果汁;
e、浓缩:将果汁送入真空浓缩罐内浓缩,浓缩至总糖量达到60%出罐。
所述的百香果原汁是将成熟、无腐烂和虫害的青百香果洗净去皮补水打浆,再将浆料进行离心分离,去除浆液中的籽杂质制得。
上述甘蔗、百香果果汁饮料,其制备方法包括以下步骤:
1)、将浓缩甘蔗汁、百香果原汁混合后用微波进行灭菌处理,温度保持在40℃,时间为2个小时;
2)、按配比将白砂糖、柠檬酸、柠檬酸钠、L‐抗坏血酸加入到灭菌后的果汁原液中,然后加入纯净水并搅拌均匀;
3)、在脱气机中进行脱气,并用均质机进行均质;
4)、将搅拌均匀的果汁煮沸,再加入纯净水补足;
5)、将果汁加热,在温度不低于70℃条件下装罐并迅速封口;
6)、对封口后的果汁进行巴氏杀菌消毒,待冷却后进行检验、入库。
实施例2
一种甘蔗、百香果果汁饮料,由以下重量份原料制成:25份浓缩甘蔗汁、7.5份百香果原汁、7.5份白砂糖、0.2份柠檬酸、0.02份柠檬酸钠、0.2份L‐抗坏血酸。
所述的浓缩甘蔗汁由以下步骤制成:
a、原料选择:选择成熟、无腐烂和虫害的甘蔗原料;
b、清洗、去皮:将甘蔗原料进行清洗、去皮;
c、榨汁:将去皮后的甘蔗送入榨汁机中进行榨汁,加入适量水,提高出汁率;
d、过滤:先用刮板过滤机粗滤,再用离心过滤机精滤,得果汁;
e、浓缩:将果汁送入真空浓缩罐内浓缩,浓缩至总糖量达到60%出罐。
所述的百香果原汁是将成熟、无腐烂和虫害的青百香果洗净去皮补水打浆,再将浆料进行离心分离,去除浆液中的籽杂质制得。
上述甘蔗、百香果果汁饮料,其制备方法包括以下步骤:
1)、将浓缩甘蔗汁、百香果原汁混合后用微波进行灭菌处理,温度保持在42℃,时间为3个小时;
2)、按配比将白砂糖、柠檬酸、柠檬酸钠、L‐抗坏血酸加入到灭菌后的果汁原液中,然后加入纯净水并搅拌均匀;
3)、在脱气机中进行脱气,并用均质机进行均质;
4)、将搅拌均匀的果汁煮沸,再加入纯净水补足;
5)、将果汁加热,在温度不低于70℃条件下装罐并迅速封口;
6)、对封口后的果汁进行巴氏杀菌消毒,待冷却后进行检验、入库。
实施例3
一种甘蔗、百香果果汁饮料,由以下重量份原料制成:30份浓缩甘蔗汁、10份百香果原汁、10份白砂糖、0.3份柠檬酸、0.03份柠檬酸钠、0.3份L‐抗坏血酸。
所述的浓缩甘蔗汁由以下步骤制成:
a、原料选择:选择成熟、无腐烂和虫害的甘蔗原料;
b、清洗、去皮:将甘蔗原料进行清洗、去皮;
c、榨汁:将去皮后的甘蔗送入榨汁机中进行榨汁,加入适量水,提高出汁率;
d、过滤:先用刮板过滤机粗滤,再用离心过滤机精滤,得果汁;
e、浓缩:将果汁送入真空浓缩罐内浓缩,浓缩至总糖量达到60%出罐。
所述的百香果原汁是将成熟、无腐烂和虫害的青百香果洗净去皮补水打浆,再将浆料进行离心分离,去除浆液中的籽杂质制得。
上述甘蔗、百香果果汁饮料,其制备方法包括以下步骤:
1)、将浓缩甘蔗汁、百香果原汁混合后用微波进行灭菌处理,温度保持在45℃,时间为4个小时;
2)、按配比将白砂糖、柠檬酸、柠檬酸钠、L‐抗坏血酸加入到灭菌后的果汁原液中,然后加入纯净水并搅拌均匀;
3)、在脱气机中进行脱气,并用均质机进行均质;
4)、将搅拌均匀的果汁煮沸,再加入纯净水补足;
5)、将果汁加热,在温度不低于70℃条件下装罐并迅速封口;
6)、对封口后的果汁进行巴氏杀菌消毒,待冷却后进行检验、入库。
Claims (4)
1.一种甘蔗、百香果果汁饮料,其特征在于由以下重量份原料制成:20‐30份浓缩甘蔗汁、5‐10份百香果原汁、5‐10份白砂糖、0.1‐0.3份柠檬酸、0.01‐0.03份柠檬酸钠、0.1‐0.3份L‐抗坏血酸。
2.根据权利要求1所述的甘蔗、百香果果汁饮料,其特征在于由以下重量份原料制成:25份浓缩甘蔗汁、7.5份百香果原汁、7.5份白砂糖、0.2份柠檬酸、0.02份柠檬酸钠、0.2份L‐抗坏血酸。
3.根据权利要求1或2所述的甘蔗、马蹄果汁饮料,其特征在于所述的浓缩甘蔗汁由以下步骤制成:
a、原料选择:选择成熟、无腐烂和虫害的甘蔗原料;
b、清洗、去皮:将甘蔗原料进行清洗、去皮;
c、榨汁:将去皮后的甘蔗送入榨汁机中进行榨汁,加入适量水,提高出汁率;
d、过滤:先用刮板过滤机粗滤,再用离心过滤机精滤,得果汁;
e、浓缩:将果汁送入真空浓缩罐内浓缩,浓缩至总糖量达到60%出罐。
4.根据权利要求1或2所述的甘蔗、百香果果汁饮料,其特征在于所述的百香果原汁是将成熟、无腐烂和虫害的青百香果洗净去皮补水打浆,再将浆料进行离心分离,去除浆液中的籽杂质制得。
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