CN105394499A - 一种番石榴营养汁的制作方法 - 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种番石榴营养汁的制作方法,属于果汁加工领域。其特征在于:采用选料—清洗、切块—榨汁—过滤—调配—杀菌—成品的加工工艺流程。有益效果:本发明产品酸甜适口,有清凉感,具有番石榴应有的香味。本产品不仅美味营养,有利于提高人体新陈代谢,富含多种维生素,对防治糖尿病、降低血糖有特殊的疗效,具有抗衰老、解毒排毒的功效,老少皆宜,操作简便,是一种绿色健康的美味营养汁。
Description
技术领域
本发明涉及一种果汁的加工方法,尤其是涉及一种番石榴营养汁的制作方法。
背景技术
番石榴,俗称芭乐或拔子。台湾芭乐为桃金娘科番石榴属果树,肉质非常柔软,肉汁丰富,味道甜美,几乎无籽,风味接近于梨和台湾大青枣之间。它的果实椭圆形,颜色乳青至乳白,极其漂亮,含有大量的钾、铁、胡萝卜素等,营养极其丰富。芭乐是台湾的土生水果之一,还是一等一的减肥水果。番石榴有球形、椭圆形、卵圆形及洋梨形,果皮普通为绿色、红色、黄色,果肉有白色、红色、黄色等。肉质细嫩、清脆香甜、爽口舒心、常吃不腻,是养颜美容的最佳水果。番石榴营养丰富,可增加食欲,促进儿童生长发育,含有蛋白质、脂肪、糖类、维生素A、B族维生素、维C,钙、磷、铁。番石榴营养价值高,以维生素C而言,比柑桔、香蕉、木果、番茄、西果、凤梨都高,铁、钙、磷含量也丰富,种子中铁的含量更胜于其它水果,所以最好能一起食下去。多吃可以预防老化,排除体内毒素的功效。
番石榴通常鲜食,不耐贮藏,用于加工成番石榴营养汁可实现对番石榴原料的综合利用,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决番石榴不耐贮藏问题,提供一种番石榴营养汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种番石榴营养汁的制作方法,其特征在于:采用选料—清洗、切块—榨汁—过滤—调配—杀菌—成品的加工工艺流程,具体操作步骤为:
A、选料、清洗、切块:选用无病虫害、无腐败、新鲜的成熟果实作原料,清洗干净后将其切成小块备用;
B、榨汁:将块状的番石榴投入榨汁机中,加入适量的蜂蜜,榨取汁液,用过滤机进行过滤,得到滤汁;
C、调配:在滤汁中加入适量的蔗糖、阿胶、茉莉花粉、阿斯巴甜、椰肉和柠檬酸,加热、搅拌均匀,再进行杀菌;
D、包装:将调配、杀菌后的滤汁趁热装入玻璃瓶中,严密封盖,即为成品。
有益效果:本发明产品酸甜适口,有清凉感,具有番石榴应有的香味。本产品不仅美味营养,有利于提高人体新陈代谢,富含多种维生素,对防治糖尿病、降低血糖有特殊的疗效,具有抗衰老、解毒排毒的功效,老少皆宜,操作简便,是一种绿色健康的美味营养汁。
具体实施方式
实施例1:
一种番石榴营养汁的制作方法,具体操作步骤为:
A、选料、清洗、切块:选用无病虫害、无腐败、新鲜的成熟果实作原料,清洗干净后将其切成小块备用;将芒果洗净去皮后,取其果肉加入;
B、榨汁:将块状的番石榴和芒果肉投入榨汁机中榨取汁液,用过滤机进行过滤,得到滤汁;
C、调配:在滤汁中加入适量的砂糖、蛋白粉、沙棘汁、苹果酸,加热、搅拌均匀,再进行杀菌;
D、包装:将调配、杀菌后的滤汁趁热装入玻璃瓶中,严密封盖,即为成品。
实施例2:
一种番石榴营养汁的制作方法,具体操作步骤为:
A、选料、清洗、切块:选用无病虫害、无腐败、新鲜的成熟果实作原料,清洗干净后将其切成小块备用;
B、榨汁:将块状的番石榴投入榨汁机中榨取汁液,用过滤机进行过滤,得到滤汁;
C、调配:在滤汁中加入适量的麦芽糖、甘草液、玫瑰酱和柠檬酸,加热、搅拌均匀,加入少许布丁,再进行杀菌;
D、包装:将调配、杀菌后的滤汁趁热装入玻璃瓶中,严密封盖,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)
1.一种番石榴营养汁的制作方法,其特征在于:采用选料—清洗、切块—榨汁—过滤—调配—杀菌—成品的加工工艺流程,具体操作步骤为:
A、选料、清洗、切块:选用无病虫害、无腐败、新鲜的成熟果实作原料,清洗干净后将其切成小块备用;
B、榨汁:将块状的番石榴投入榨汁机中,加入适量的蜂蜜,榨取汁液,用过滤机进行过滤,得到滤汁;
C、调配:在滤汁中加入适量的蔗糖、阿胶、茉莉花粉、阿斯巴甜、椰肉和柠檬酸,加热、搅拌均匀,再进行杀菌;
D、包装:将调配、杀菌后的滤汁趁热装入玻璃瓶中,严密封盖,即为成品。
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Cited By (3)
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CN106689934A (zh) * | 2016-12-29 | 2017-05-24 | 佛山科学技术学院 | 一种番石榴和柠檬复合饮料及其制备方法 |
CN106954768A (zh) * | 2017-03-29 | 2017-07-18 | 中山火炬职业技术学院 | 一种百香果雪梨复合饮料及其制备工艺 |
CN107889981A (zh) * | 2017-11-10 | 2018-04-10 | 何培文 | 一种番石榴果汁饮料及其制备工艺 |
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CN104095271A (zh) * | 2014-06-20 | 2014-10-15 | 夏华 | 一种阳桃汁的制作方法 |
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CN104095271A (zh) * | 2014-06-20 | 2014-10-15 | 夏华 | 一种阳桃汁的制作方法 |
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