CN106360183A - 啤特果红树莓复合饮料 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种啤特果红树莓复合饮料，该饮料由下述重量百分比的原料混合后，采用120目尼龙布过滤，在20~25MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得：啤特果果汁15~25%，红树莓汁15~25%，白砂糖6.0~7.0%，蜂蜜1.8~2.2%，甜蜜素0.04~0.06%，柠檬酸0.14~0.16%，羧甲基纤维素钠0.08~0.12%，余量为纯净水。本发明所用原料易得，成本低廉，不仅营养丰富，维生素多，而且口感纯正，满足了不同的消费者群体。
Description
技术领域
本发明涉及一种饮料，尤其涉及啤特果红树莓复合饮料。
背景技术
啤特果原名皮囊果（当地人也称“芽面包”、酸巴梨、皮胎果），是生长在太子山麓的一种独特古老树种，已有1000多年的栽植历史，系蔷薇科苹果亚科新疆梨系的一个地方栽培品种，处于梨属植物分布的上限，具有树势强健、树龄长、对土壤要求不严、喜阴湿耐寒、抗病虫害、适应性强等特点。
啤特果品味酸甜、性温，含有丰富的蛋白质、还原糖、粗纤维、维生素（C、B1、B2）、鞣酸、氨基酸和钾、钙、铁等多种人体必需的矿物质元素，是民间润肺养胃、消泻止渴、软化血管、解酒保肝的食疗佳品。其果实具有极高的热能（1.78kcal/g），并富含多种营养成分：蛋白质含量为0.2%~1.0%、维生素B21.5μg/g、粗脂肪0.43%、粗纤维2.94%、Fe 39 μg/g、总糖（葡萄糖）8.0%、总酸（苹果酸）0.6%，高于其它梨类；果品中的氨基酸均为ɑ-氨基酸，含量丰富，多达20种，其中人体必需的蛋氨酸、苯丙氨酸高于猕猴桃，色氨酸含量0.15μg/g，较其它水果高。
啤特果平均含水88.0%，果实在贮藏过程中不断将束缚水转化为自由水，引起果实***，这是啤特果比一般水果难于保存的一个重要原因。啤特果从采摘后到啤特果后熟大概需要15~30天左右，含糖量由缓慢增加到快速增加，最后到成熟时其含糖量逐渐趋于稳定，其后熟与贮藏条件有密切关系，合理调节贮藏条件，有利于增加后熟过程中的风味物质。酸味是影响果实风味的重要成分，果品因含有各种有机酸而具有酸味。果实中所含的有机酸主要有苹果酸和柠檬酸。果实的含酸量不仅影响风味和品质，还对微生物的活动产生重要作用。果品含酸多，可增加微生物的热敏感性，降低对高温的抵抗能力。啤特果在贮藏中，含酸量逐渐减少，这也是其难以贮藏的另一原因。
目前，啤特果加工主要途径是啤特果果汁，研究主要集中在啤特果果汁饮料配方、啤特果多糖及其营养成分等方面。例如，杨旭星，马姝雯等人通过研究原汁与甜代糖的比例得到啤特果汁饮料的配方如下：啤特果汁30%、白砂糖5%、甜蜜素0.1%、焦糖色素0.8%、蜂蜜0.8%、柠檬酸0.12%。齐勇，罗燕以啤特果为原料进行了果汁饮料配方研究，所确定的啤特果果汁饮料的最佳配方为：啤特果汁30%、白砂糖6%、山花蜜0.8%、焦糖色素0.10%、柠檬酸0.06%。
但啤特果产品单一，以普通调配型果汁饮料为主，满足的消费者群体有限。
红树莓果实具有独特香味和天然色素，在世界上被誉为"黄金水果"。除富含果糖、维生素、氨基酸，风味香醇，酸甜可口外，还有三大保健药用功能：第一，人体可吸收的植物SOD（超氧化物歧化酶）含量居各种水果之首，经常食用，可清除氧自由基，提高免疫力，美容，抗衰老；第二，天然抗致癌物质"鞣化酸" 含量超过蓝莓居各类可食物之首，对结肠、宫颈、乳腺和胰脏癌有特殊疗效；第三，富含天然阿斯匹林"水杨酸"，可镇痛解热、抗血凝，亦可减少心脑血管栓塞的发生。由于营养成份和出汁率优于所有的水果，得到了国内外果树界的高度重视，被列为第三代水果和西部大开发的先锋树，前景十分广阔。
发明内容
本发明所要解决的技术问题是提供一种成本低廉、营养丰富的啤特果红树莓复合饮料。
为解决上述问题，本发明所述的啤特果红树莓复合饮料，其特征在于：该饮料由下述重量百分比的原料混合后，采用120目尼龙布过滤，在20~25MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得：啤特果果汁15~25%，红树莓汁15~25%，白砂糖6.0~7.0%，蜂蜜1.8~2.2%，甜蜜素0.04~0.06%，柠檬酸0.14~0.16%，羧甲基纤维素钠0.08~0.12%，余量为纯净水。
所述啤特果果汁是指按下述方法获得的果汁：
⑴原料选择：采摘的鲜啤特果在自然条件下熟化15天后，挑选无腐烂、色泽为黑褐色、组织结构***的的啤特果果实作为原料；
⑵将所述啤特果果实用清水洗涤2次后，采用旋风式水果破碎机破碎，得到小于0.3×0.3×0.3cm的颗粒；
⑶将所述破碎后的颗粒放入酶解罐中，加入0.35~0.50 g/L复合酶，在温度为45~55℃的条件下酶解45~75 min，并用食品级酸碱调整其pH值为40.~4.5，然后在20~40MPa的压力下进行压榨，得到果渣和汁液；所述复合酶是指果胶酶与纤维素酶按2g~4g：1g的重量比混合而成；
⑷所述汁液中按其质量的0.2~0.4%加入果胶酶，在酶解温度为45~55℃的的条件下酶解时间60~90min，并用食品级酸碱调整其pH值为4.0~4.5，澄清后采用UHT杀菌，即得啤特果果汁。
所述红树莓果汁是指将新鲜或经漂洗速冻、无病虫害和腐烂的红树莓果采用单道打浆机打浆后，得到浆液；所述浆液依次经真空脱气、灭酶即得。
所述单道打浆机打浆的条件是指转速为800~1000/rpm，筛网孔径为Φ1.2mm~Φ1.4mm。
所述真空脱气的条件是指真空度为0.04~0.06MPa。
所述灭酶的条件是指温度为115~135℃，时间为4~8秒。
本发明与现有技术相比具有以下优点：
1、本发明将榨汁、澄清后的啤特果原汁与红树莓果汁复合制成啤特果红树莓汁饮料，所得产品呈***，经检测具有红树莓特有的滋味和气味，酸甜可口，且重金属及微生物指标均符合国家标准，不仅营养丰富，维生素多，而且口感纯正，满足了不同的消费者群体（参见表1）。
表1 啤特果红树莓汁饮料检测结果
2、本发明所用原料易得，且成本低廉。
具体实施方式
实施例1 啤特果红树莓复合饮料，该饮料由啤特果果汁15kg、红树莓汁15kg、白砂糖6.0 kg、蜂蜜1.8 kg、甜蜜素0.04 kg、柠檬酸0.14kg、羧甲基纤维素钠0.08 kg、纯净水61.94kg混合后，采用120目尼龙布过滤，在20MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得。
其中：
啤特果果汁是指按下述方法获得的果汁：
⑴原料选择：采摘的鲜啤特果在自然条件下熟化15天后，挑选无腐烂、色泽为黑褐色、组织结构***的的啤特果果实作为原料；
⑵将啤特果果实用清水洗涤2次后，采用旋风式水果破碎机破碎，得到小于0.3×0.3×0.3cm的颗粒；
⑶将破碎后的颗粒放入酶解罐中，加入0.35~0.50 g/L复合酶，在温度为45~55℃的条件下酶解45~75 min，并用食品级酸碱调整其pH值为40.~4.5，然后在20~40MPa的压力下进行压榨，得到果渣和汁液；复合酶是指果胶酶与纤维素酶按2g~4g：1g的重量比混合而成；
⑷汁液中按其质量的0.2~0.4%加入果胶酶，在酶解温度为45~55℃的的条件下酶解时间60~90min，并用食品级酸碱调整其pH值为4.0~4.5，澄清后采用UHT杀菌，即得啤特果果汁。
红树莓果汁是指将新鲜或经漂洗速冻、无病虫害和腐烂的红树莓果采用筛网孔径为Φ1.2mm~Φ1.4mm的单道打浆机于转速为800~1000/rpm的条件下打浆后，得到浆液；浆液先于真空度为0.04~0.06MPa的条件下经真空脱气，然后于温度为115~135℃的条件下灭酶4~8秒即得。
实施例2 啤特果红树莓复合饮料，该饮料由啤特果果汁25kg、红树莓汁25kg、白砂糖7.0 kg、蜂蜜2.2 kg、甜蜜素0.06 kg、柠檬酸0.16 kg、羧甲基纤维素钠0.12 kg、纯净水40.46kg混合后，采用120目尼龙布过滤，在25MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得。
其中：啤特果果汁、红树莓果汁的制备同实施例1。
实施例3 啤特果红树莓复合饮料，该饮料由啤特果果汁20kg、红树莓汁20kg、白砂糖6.5 kg、蜂蜜2.0 kg、甜蜜素0.05 kg、柠檬酸0.15 kg、羧甲基纤维素钠0.10 kg、纯净水51.2kg混合后，采用120目尼龙布过滤，在22MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得。
其中：啤特果果汁、红树莓果汁的制备同实施例1。
实施例4 啤特果红树莓复合饮料，该饮料由啤特果果汁18kg、红树莓汁18kg、白砂糖6.2 kg、蜂蜜1.9 kg、甜蜜素0.045 kg、柠檬酸0.145 kg、羧甲基纤维素钠0.09 kg、纯净水55.62kg混合后，采用120目尼龙布过滤，在21MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得。
其中：啤特果果汁、红树莓果汁的制备同实施例1。
实施例5 啤特果红树莓复合饮料，该饮料由啤特果果汁22kg、红树莓汁22kg、白砂糖6.8 kg、蜂蜜2.1 kg、甜蜜素0.055 kg、柠檬酸0.155 kg、羧甲基纤维素钠0.11 kg、纯净水46.78kg混合后，采用120目尼龙布过滤，在20~25MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得。
其中：啤特果果汁、红树莓果汁的制备同实施例1。
Claims (6)
1.啤特果红树莓复合饮料，其特征在于：该饮料由下述重量百分比的原料混合后，采用120目尼龙布过滤，在20~25MPa均质后按常规工艺进行UHT灭菌，经无菌灌装即得：啤特果果汁15~25%，红树莓汁15~25%，白砂糖6.0~7.0%，蜂蜜1.8~2.2%，甜蜜素0.04~0.06%，柠檬酸0.14~0.16%，羧甲基纤维素钠0.08~0.12%，余量为纯净水。
2.如权利要求1所述的啤特果红树莓复合饮料，其特征在于：所述啤特果果汁是指按下述方法获得的果汁：
⑴原料选择：采摘的鲜啤特果在自然条件下熟化15天后，挑选无腐烂、色泽为黑褐色、组织结构***的的啤特果果实作为原料；
⑵将所述啤特果果实用清水洗涤2次后，采用旋风式水果破碎机破碎，得到小于0.3×0.3×0.3cm的颗粒；
⑶将所述破碎后的颗粒放入酶解罐中，加入0.35~0.50 g/L复合酶，在温度为45~55℃的条件下酶解45~75 min，并用食品级酸碱调整其pH值为40.~4.5，然后在20~40MPa的压力下进行压榨，得到果渣和汁液；所述复合酶是指果胶酶与纤维素酶按2g~4g：1g的重量比混合而成；
⑷所述汁液中按其质量的0.2~0.4%加入果胶酶，在酶解温度为45~55℃的的条件下酶解时间60~90min，并用食品级酸碱调整其pH值为4.0~4.5，澄清后采用UHT杀菌，即得啤特果果汁。
3.如权利要求1所述的啤特果红树莓复合饮料，其特征在于：所述红树莓果汁是指将新鲜或经漂洗速冻、无病虫害和腐烂的红树莓果采用单道打浆机打浆后，得到浆液；所述浆液依次经真空脱气、灭酶即得。
4.如权利要求3所述的啤特果红树莓复合饮料，其特征在于：所述单道打浆机打浆的条件是指转速为800~1000/rpm，筛网孔径为Φ1.2mm~Φ1.4mm。
5.如权利要求3所述的啤特果红树莓复合饮料，其特征在于：所述真空脱气的条件是指真空度为0.04~0.06MPa。
6.如权利要求3所述的啤特果红树莓复合饮料，其特征在于：所述灭酶的条件是指温度为115~135℃，时间为4~8秒。
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