CN105029593A - 一种浓缩桑葚萝卜复合汁的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种浓缩桑葚萝卜复合汁的制作方法，属于饮料加工领域。其特征在于：采用原料选择、清洗提汁、过滤、调配、脱气、均质、杀菌、灌封、成品的加工工艺流程。有益效果：本发明产品呈***的透明均匀的液体；有桑葚的和萝卜汁的清香甜美，果味浓厚、清香独特、含有丰富的人体必需的营养物质，具有防止脑神经衰老、提高免疫力，促进脑代谢和美容养颜等功效，同时是一种绿色健康的保健食品。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种浓缩桑葚萝卜复合汁的制作方法。
背景技术
桑葚（sāngshèn），为桑科落叶乔木桑树的成熟果实，桑葚又叫桑果、桑枣，农人喜欢其成熟的鲜果食用，味甜汁多，是人们常食的水果之一。成熟的桑葚质油润，酸甜适口，以个大、肉厚、色紫红、糖分足者为佳。每年4～6月果实成熟时采收，洗净，去杂质，晒干或略蒸后晒干食用。桑葚有改善皮肤（包括头皮）血液供应，营养肌肤，使皮肤白嫩及乌发等作用，并能延缓衰老。桑葚是中老年人健体美颜、抗衰老的佳果与良药。常食桑葚可以明目，缓解眼睛疲劳干涩的症状。桑葚具有免疫促进作用。桑葚对脾脏有增重作用，对溶血性反应有增强作用，可防止人体动脉硬化、骨骼关节硬化，促进新陈代谢。它可以促进血红细胞的生长，防止白细胞减少，并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效。
桑葚属于季节性水果，不易贮藏，用于加工成浓缩桑葚萝卜复合汁可实现对桑葚原料的综合利用，且便于储存，食用安全，提高其经济价值。
发明内容
本发明的目的是解决桑葚不易贮藏的问题，提供一种浓缩桑葚萝卜复合汁的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种浓缩桑葚萝卜复合汁的制作方法，其特征在于：采用原料选择、清洗提汁、过滤、调配、脱气、均质、杀菌、灌封、成品的加工工艺流程，具体操作步骤为：
A、原料选择：选用肉质肥嫩、无病虫害及腐烂变质的新鲜萝卜和桑葚作原料；
B、清洗提汁：将萝卜和桑葚分别用滚筒机进行清洗，将清洗干净的桑葚送到滚轮压碎机中打碎，打出的碎粒装到纱布袋中与压出的汁一并放入夹层锅中，加热煮沸20分钟，取出桑葚粒，加入适量的水，用板框压滤机压滤至调配缸中备用；将萝卜洗净后入夹层锅，加热煮沸15分钟，取出，经粗、精磨及高速离心分离，将汁液入贮缸备用；
C、调配：取萝卜原汁、桑葚汁、维生素C、果糖、AK糖、蛋白粉、木瓜粉，加入适量的清水进行调配；
D、脱气：脱气真空度要求达0.03-0.06兆帕；
E、杀菌：超高温杀菌，杀菌条件为121℃杀菌15分钟；
F、灌封：采用无菌灌封，即为成品。
有益效果：本发明产品呈***的透明均匀的液体；有桑葚的和萝卜汁的清香甜美，果味浓厚、清香独特、含有丰富的人体必需的营养物质，具有防止脑神经衰老、提高免疫力，促进脑代谢和美容养颜等功效，同时是一种绿色健康的保健食品。
具体实施方式
实施例1：
一种浓缩桑葚萝卜复合汁的制作方法，具体操作步骤为：
A、原料选择：选用肉质肥嫩、无病虫害及腐烂变质的新鲜萝卜、胡萝卜和桑葚作原料；
B、清洗提汁：将原料分别用滚筒机进行清洗，将清洗干净的桑葚送到滚轮压碎机中打碎，打出的碎粒装到纱布袋中与压出的汁一并放入夹层锅中，加热煮沸35分钟，取出桑葚粒，加入适量的水，用板框压滤机压滤至调配缸中备用；将萝卜洗净后入夹层锅，加热煮沸25分钟，取出，经粗、精磨及高速离心分离，将汁液入贮缸备用；将萝卜进行压榨成汁，过滤浓缩，得浓缩萝卜汁；
C、调配：取萝卜原汁、浓缩萝卜汁、桑葚汁、蓝莓汁、维生素C、木糖醇、饴糖、淀粉糖浆、柠檬酸，加入适量的清水进行调配；
D、脱气：脱气真空度要求达0.12兆帕；
E、杀菌：超高温杀菌，杀菌条件为108℃杀菌45分钟；
F、灌封：采用无菌灌封，即为成品。
实施例2：
一种浓缩桑葚萝卜复合汁的制作方法，具体操作步骤为：
A、原料选择：选用肉质肥嫩、无病虫害及腐烂变质的新鲜萝卜和桑葚作原料；
B、清洗提汁：将萝卜和桑葚分别用滚筒机进行清洗，将清洗干净的桑葚送到滚轮压碎机中打碎，打出的碎粒装到纱布袋中与压出的汁一并放入夹层锅中，加热煮沸65分钟，取出桑葚粒，加入适量的水，用板框压滤机压滤至调配缸中备用；将萝卜洗净后入夹层锅，加热煮沸45分钟，取出，经粗、精磨及高速离心分离，将汁液入贮缸备用；将苹果、甜椒、黄瓜压榨成汁，过滤浓缩后，得蔬果汁；
C、调配：取萝卜原汁、桑葚汁、树莓汁、薄荷粉、百合花粉、维生素C、蔗糖、AK糖、蜂蜜、苹果酸，加入适量的清水进行调配；
D、脱气：脱气真空度要求达0.035-0.068兆帕；
E、杀菌：超高温杀菌，杀菌条件为112℃杀菌50分钟；
F、灌封：采用无菌灌封，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种浓缩桑葚萝卜复合汁的制作方法，其特征在于：采用原料选择、清洗提汁、过滤、调配、脱气、均质、杀菌、灌封、成品的加工工艺流程，具体操作步骤为：
A、原料选择：选用肉质肥嫩、无病虫害及腐烂变质的新鲜萝卜和桑葚作原料；
B、清洗提汁：将萝卜和桑葚分别用滚筒机进行清洗，将清洗干净的桑葚送到滚轮压碎机中打碎，打出的碎粒装到纱布袋中与压出的汁一并放入夹层锅中，加热煮沸20分钟，取出桑葚粒，加入适量的水，用板框压滤机压滤至调配缸中备用；将萝卜洗净后入夹层锅，加热煮沸15分钟，取出，经粗、精磨及高速离心分离，将汁液入贮缸备用；
C、调配：取萝卜原汁、桑葚汁、维生素C、果糖、AK糖、蛋白粉、木瓜粉，加入适量的清水进行调配；
D、脱气：脱气真空度要求达0.03-0.06兆帕；
E、杀菌：超高温杀菌，杀菌条件为121℃杀菌15分钟；
F、灌封：采用无菌灌封，即为成品。
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