CN104643199A - 一种红梅饮浓缩汁的制备方法 - Google Patents
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Abstract
本发明涉及一种红梅饮浓缩汁的制作方法，其步骤为：⑴打浆；⑵杀酶；⑶酶提澄清；⑷过滤；⑸浓缩；⑹调配均质；⑺脱气灌装；⑻菌冷却。由于本发明所用的原料、糖液等原辅料均有一定杀菌防腐作用，而且产品水分活度和pH较低，保证了产品风味和长期贮藏性因是直接压榨成汁，最大限度的保留了营养物质，比传统提取方式更加科学。
Description
技术领域
本发明属于保健饮品领域，尤其是一种红梅饮浓缩汁的制备方法。
背景技术
红梅饮是在“药食同源”理论基础上发展起来的保健饮料，是在研究中国传统医药学的基础上，选用全天然植物中药材乌梅、山楂、酸枣全果等为原料，采用先进的生产技术精制而成。在经过精细制作后，还能保持足够浓度的酸甜口味和红亮的色泽，完全杜绝了色素和添加剂。由于药材果品本身具有的丰富的营养，使营养型添加剂也变得没有必要，真正做到了全天然、无污染、无色素添加剂。
红梅饮浓缩汁主要原料有乌梅、山楂、酸枣。乌梅别名酸梅、据现代研究.乌梅中含钾，儿茶酸、多种有机酸和梅酸。因此，能促进肠蠕动，有改善肝脏机能的作用。可软化血管，推迟血管硬化，具有防老抗衰的作用。酸枣的营养主要体现在它的成分中。它不仅像其他水果一样，含有钾、钠、铁、锌、磷、硒等多种微量元素；更重要的是，中含有大量的维生素C，其含量是红枣的2—3倍、柑橘的20—30倍，在人体中的利用率可达到86.3%，是所有水果中的佼佼者。这样保健饮品对高脂血症人群、高血压人群、动脉硬化人群、易失眠人群、肝炎，脂肪肝人群、工作压力大及容易疲劳的亚健康人群，以及5个月以上的婴幼儿有很好的保健作用。
经检索，发现一篇与本专利内容相关的专利文献，公开号为CN1593251中国专利提供了一种消食生津安蛔的饮料（红梅饮），它以酸枣皮、乌梅、山楂、白糖、柠檬酸、苯甲酸钠为原料，根据每味中药的不同特性，分别以水提取和合并滤液注入化糖罐中，加热至沸，将配方量的白糖搅拌加入，化糖等处理后，制成浓缩汁饮料。
经对比，上述专利文献与本发明专利申请所涉及的技术方案在饮品剂型以及制备方法上存在较大不同。
发明内容
本发明的目的在于克服现有技术不足之处，提供一种利用度高、质量稳定、生产工艺简单的红梅饮颗粒及其制备方法。
一种红梅饮浓缩汁的制作方法，其步骤为：
⑴打浆：用打浆机打浆榨汁或者将洗净后的乌梅、山楂、酸枣倒入压榨机内榨汁，再经刮板过滤器滤去果皮、果核及部分粗纤维；
⑵杀酶:将打浆后的果汁放入超高压容器内杀灭氧化酶活性；
⑶酶提澄清:待杀酶后的果汁冷却至室温时，加入单一或复合酶制剂和澄清剂，搅拌均匀，静置酶提澄清；
⑷过滤:将酶提好的果汁经离心过滤机过滤、分离，除去残余的果皮、果核、部分纤维、碎果肉块和杂质等果汁中微小悬浮物；
⑸浓缩：采用真空、冷冻、反渗透等浓缩设备进行浓缩；
⑹调配均质:将浓缩后的红梅饮浓缩汁，加入白糖进行调配，并不断搅拌，使它们完全溶化混合，调配后的汁液经均质机均质，可使细小果肉进一步破碎，保持果汁均匀的混浊状态；
⑺脱气灌装:采用真空、加热、热灌装或喷射蒸汽等方法均可脱气，脱气后迅速灌装并封口；
⑻菌冷却:封口后迅速杀菌，反压冷却至40℃以下，并吹干包装表面水分，杀灭果汁中大部分酵母菌、霉菌和腐败细菌。
而且，步骤⑸所述的浓缩设备优选反渗透膜反渗透等浓缩设备。
而且，在步骤⑴所述的打浆之前，乌梅、山楂、酸枣烂果率小于10%。
本发明的优点和积极效果是：
1、由于本发明对原辅料进行了多次洗涤，保证了产品的清洁卫生，避免了家庭鲜榨制作的麻烦，减免了传统生产中可能引入的不洁物品。
2、由于本发明对所使用的原辅料和容器具均进行了严格的清洗消毒杀菌处理，另外也可在GMP等洁净车间生产，保证了产品的长期保存和食用的方便性。
3、由于本发明所用的原料、糖液等原辅料均有一定杀菌防腐作用，而且产品水分活度和pH较低，保证了产品风味和长期贮藏性。
4、本发明工艺简单、风味独特、食用方便、营养丰富。
5、因本发明是直接压榨成汁，最大限度的保留了营养物质，比传统提取方式更加科学。
6、由于氧化酶的存在会使果汁褐变，所以必须钝化酶的活性，本发明将打浆后的果汁放入超高压容器内杀灭氧化酶活性;该方法可杀灭果汁中大部分氧化酶，同时杀灭酵母菌、霉菌和部分腐败细菌，也破坏了杏子的细胞结构，利于酶提
7、本发明为了减少果汁中的不溶性固形物;再利用酶对果汁澄清，待果汁冷却至室温时，加入单一或复合酶制剂和澄清剂，搅拌均匀，静置酶提澄清。
8、本发明在封口后迅速杀菌，反压冷却至40℃以下，并吹干包装表面水分;可杀灭果汁中大部分酵母菌、霉菌和腐败细菌，保留果汁原有风味、色泽和营养活性成分等，具有能耗 低和无污染的优点。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
需要说明的是，本发明中所采用的乌梅、山楂、酸枣需要进行原料验收选择清洗，其中，
原料验收选择为：查验进厂的原料鲜果品质、重量、杂质、来源等，特别要查验有无原果“农药、重金属残留合格证明”，对无此证明的原料拒收;应选用成熟度较高的软果实，剔除在选果台上滚动过来的霉烂、变质、未熟、病虫、疤痕果、杂质等，此工序将烂果率控制在10%以下，选果台上的原料成单层摆放，选果台保证3个以上选果人员，鲜果验收时的霉烂果率控制在8%以下，拣选后的原料果随传送带进入清洗机；
清洗:原料打浆前的洗涤是减少污染的重要措施，用流动水洗净果皮上的泥沙和杂质，必要时用高锰酸钾溶液漂洗，再用清水淋洗，以0.05-40t/h的速度均匀将原料果由皮带输送到洗果槽，使原料果在洗果槽中随水流动以达到冲洗除泥沙和杂质的目的，然后经提
升机并用净水喷淋传送至平皮带，输送机至打浆机打浆(冲洗水符合国家饮用水标准);
实施例
一种红梅饮浓缩汁的制作方法，其步骤为：
⑴打浆：用打浆机打浆榨汁或者将洗净后的乌梅、山楂、酸枣倒入压榨机内榨汁，再经刮板过滤器滤去果皮、果核及部分粗纤维；
⑵杀酶:氧化酶的存在会使果汁褐变，所以必须钝化酶的活性;将打浆后的果汁放入超高压容器内杀灭氧化酶活性;该方法可杀灭果汁中大部分氧化酶，同时杀灭酵母菌、霉菌和部分腐败细菌，也破坏了杏子的细胞结构，利于酶提；
⑶酶提澄清:为了减少果汁中的不溶性固形物;再利用酶对果汁澄清，待果汁冷却至室温时，加入单一或复合酶制剂和澄清剂，搅拌均匀，静置酶提澄清；
⑷过滤:酶提好的果汁，经离心过滤机过滤、分离，除去残余的果皮、果核、部分纤维、碎果肉块和杂质等果汁中微小悬浮物，其中真空抽滤方法，不仅过滤速度快，而且澄清效果好，还有一定的脱气作用，防止后续工序氧化褐变等现象发生；
⑸浓缩：采用真空、冷冻、反渗透等浓缩设备进行浓缩，其中反渗透膜浓缩速度快，浓缩温度低营养成分保留较多；
⑹调配均质:粗滤后的红梅饮浓缩汁，按照果汁、白糖、等适当比例进行调配，并不断搅拌，使它们完全溶化混合，以满足消费者不同的嗜好;调配后的汁液经均质机均质，可使细 小果肉进一步破碎，保持果汁均匀的混浊状态；
⑺脱气灌装:采用真空、加热、热灌装或喷射蒸汽等方法均可脱气，脱气后迅速灌装并封口；
⑻菌冷却:封口后迅速杀菌，反压冷却至40℃以下，并吹干包装表面水分;可杀灭果汁中大部分酵母菌、霉菌和腐败细菌，保留果汁原有风味、色泽和营养活性成分等，具有能耗低和无污染的优点。
Claims (3)
1.一种红梅饮浓缩汁的制备方法，其特征在于：其步骤为：
⑴打浆：用打浆机打浆榨汁或者将洗净后的乌梅、山楂、酸枣倒入压榨机内榨汁，再经刮板过滤器滤去果皮、果核及部分粗纤维；
⑵杀酶:将打浆后的果汁放入超高压容器内杀灭氧化酶活性；
⑶酶提澄清:待杀酶后的果汁冷却至室温时，加入单一或复合酶制剂和澄清剂，搅拌均匀，静置酶提澄清；
⑷过滤:将酶提好的果汁经离心过滤机过滤、分离，除去残余的果皮、果核、部分纤维、碎果肉块和杂质等果汁中微小悬浮物；
⑸浓缩：采用真空、冷冻、反渗透等浓缩设备进行浓缩；
⑹调配均质:将浓缩后的红梅饮浓缩汁，加入白糖进行调配，并不断搅拌，使它们完全溶化混合，调配后的汁液经均质机均质，可使细小果肉进一步破碎，保持果汁均匀的混浊状态；
⑺脱气灌装:采用真空、加热、热灌装或喷射蒸汽等方法均可脱气，脱气后迅速灌装并封口；
⑻菌冷却:封口后迅速杀菌，反压冷却至40℃以下，并吹干包装表面水分，杀灭果汁中大部分酵母菌、霉菌和腐败细菌。
2.根据权利要求1所述的红梅饮浓缩汁的制备方法，其特征在于：步骤⑸所述的浓缩设备为反渗透膜反渗透等浓缩设备。
3.根据权利要求1所述的红梅饮浓缩汁的制备方法，其特征在于：在步骤⑴所述的打浆之前，乌梅、山楂、酸枣烂果率小于10%。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522914A (zh) * | 2018-03-13 | 2018-09-14 | 广州泽力医药科技有限公司 | 抗氧化、抗衰老的复合果汁饮料及其制备方法 |
| CN108783306A (zh) * | 2018-06-29 | 2018-11-13 | 福建农林大学 | 一种生姜浓缩汁的加工方法 |
| RU2673130C2 (ru) * | 2017-02-20 | 2018-11-22 | Амият Фейзудиновна Демирова | Способ производства компота из алычи |
| CN109832537A (zh) * | 2018-12-30 | 2019-06-04 | 天津宜耀科技股份有限公司 | 一种消食祛暑饮颗粒及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2673130C2 (ru) * | 2017-02-20 | 2018-11-22 | Амият Фейзудиновна Демирова | Способ производства компота из алычи |
| CN108522914A (zh) * | 2018-03-13 | 2018-09-14 | 广州泽力医药科技有限公司 | 抗氧化、抗衰老的复合果汁饮料及其制备方法 |
| CN108783306A (zh) * | 2018-06-29 | 2018-11-13 | 福建农林大学 | 一种生姜浓缩汁的加工方法 |
| CN108783306B (zh) * | 2018-06-29 | 2021-11-09 | 福建农林大学 | 一种生姜浓缩汁的加工方法 |
| CN109832537A (zh) * | 2018-12-30 | 2019-06-04 | 天津宜耀科技股份有限公司 | 一种消食祛暑饮颗粒及其制备方法 |
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