CN108157700A - 一种大果山楂和甘蔗复合果汁及其制备方法 - Google Patents
一种大果山楂和甘蔗复合果汁及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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Abstract
本发明公开了一种大果山楂和甘蔗复合果汁,包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁30‑60份、甜菊糖苷0.1‑0.14份、赤藓糖醇8‑10份、稳定剂0.2‑0.5份。本发明的复合果汁果香浓郁,酸度甜度适中,口感协调,营养丰富,微量元素和矿物质含量高,是一种新型的复合饮料,市场前景看好。
Description
技术领域
本发明属于复合饮料加工技术领域,具体涉及一种大果山楂和甘蔗复合果汁及其制备方法。
背景技术
近年来,随着社会的不断发展,人们日益崇尚返璞归真、重回自然,在饮食方面更加注重绿色、生态的消费理念。天然果蔬汁的出现符合人们的健康追求和饮料发展方向,市场发展十分迅猛,有市场分析报告指出“未来5年全球果蔬汁饮料将以年均5%的增长率实现快速增长”。天然果蔬汁市场的崛起得益于消费者对天然健康成分的热衷和我国饮料市场布局的改变,在这种背景下开发天然果蔬汁复合饮料将会得到越来越多消费者的喜爱。
大果山楂果大,单果重100-120g,果色鲜艳,味清香,酸甜,富含营养,含蛋白质、脂肪、碳水化合物、钙、磷、维生素A、B、C、果胶、果酸等。果实加工率高,如果脯、山楂角(糕)、果汁、果酒、果酱、药剂等。具有较高的医用价值,可以增强心肌收缩力、增大心房心室运动振幅、增加冠状动脉血流量、防止心律紊乱、降低血清胆固醇和甘油脂、降压利尿和镇静作用。能消积。散淤、化痰、解毒、防暑降温、提神醒脑、补脾健胃、增进食欲。
甘蔗为禾本科甘蔗属植物甘蔗的茎秆。甘蔗营养丰富,含有锰、锌、铜、钠等矿物质及天冬氨酸、谷氨酸、丝氨酸等十多种氨基酸。
发明内容
针对上述,本发明的目的是以大果山楂和甘蔗为主要原料,综合两种水果的营养价值,将两种水果榨汁后进行混合,经调配得到口感圆润、香味突出、酸甜适口的一种复合果汁饮料,符合当今人们对果汁饮料的原料复合化、营养均衡化的追求。
本发明采取的技术方案是:
一种大果山楂和甘蔗复合果汁,包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁30-60份、甜菊糖苷0.1-0.14份、赤藓糖醇8-10份、稳定剂0.2-0.5份。
优选地,所述的大果山楂和甘蔗复合果汁,包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁45份、甜菊糖苷0.12份、赤藓糖醇9份、稳定剂0.35份。
进一步地,所述的稳定剂为羧甲基纤维素钠、黄原胶、亚麻籽胶混合。
进一步地,所述的羧甲基纤维素钠、黄原胶、亚麻籽胶的重量比为:1-2:1-2:2-5。
优选地,所述大果山楂和甘蔗复合果汁的制备方法,包括以下步骤:
(1)甘蔗原汁的制备:选取新鲜成熟无损伤、无霉变的甘蔗,清洗表面,去皮,切成15cm左右的小段,置于水中煮沸,热烫处理10min以上,然后将热烫后的甘蔗段放入榨汁机内榨汁,用三层纱布过滤,得甘蔗原汁;
(2)大果山楂原汁的制备:取新鲜大果山楂,去皮去籽,切成1cm左右的小块,倒入榨汁机中榨汁,用三层纱布过滤,按照32-36g/L的浓度向滤液中添加食品级碳酸钙,用玻璃棒搅匀,静置反应20-24h,得大果山楂原汁;
(3)调配:将大果山楂原汁、甘蔗汁、甜菊糖苷、赤藓糖醇、稳定剂按照上述比例混合均匀后加热至80-90℃,保持2-3min;
(4)均质:冷却后用均质机对混合物料进行均质;
(5)脱气、杀菌:将均质好的混合果汁趁热灌装后用真空脱气机脱气,然后置于沸水浴中,杀菌5-8min。
优选地,所述的食品级碳酸钙的添加浓度为34g/L。
优选地,所述的均质处理中,均质压力250-300MPa,均质温度为50-60℃。
本发明的优点是:本发明的复合果汁果香浓郁,酸度甜度适中,口感协调,营养丰富,微量元素和矿物质含量高,是一种新型的复合饮料,市场前景看好。
具体实施方式
下面对本发明的较佳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
一种大果山楂和甘蔗复合果汁,包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁30份、甜菊糖苷0.1份、赤藓糖醇8份、稳定剂0.2份,所述的稳定剂为羧甲基纤维素钠、黄原胶、亚麻籽胶混合,所述的羧甲基纤维素钠、黄原胶、亚麻籽胶的重量比为:1:1:2。
所述大果山楂和甘蔗复合果汁的制备方法,包括以下步骤:
(1)甘蔗原汁的制备:选取新鲜成熟无损伤、无霉变的甘蔗,清洗表面,去皮,切成15cm左右的小段,置于水中煮沸,热烫处理10min以上,然后将热烫后的甘蔗段放入榨汁机内榨汁,用三层纱布过滤,得甘蔗原汁;
(2)大果山楂原汁的制备:取新鲜大果山楂,去皮去籽,切成1cm左右的小块,倒入榨汁机中榨汁,用三层纱布过滤,按照32g/L的浓度向滤液中添加食品级碳酸钙,用玻璃棒搅匀,静置反应20h,得大果山楂原汁;
(3)调配:将大果山楂原汁、甘蔗汁、甜菊糖苷、赤藓糖醇、稳定剂按照上述比例混合均匀后加热至80℃,保持2min;
(4)均质:冷却后用均质机对混合物料进行均质,均质压力250MPa,均质温度为50℃;
(5)脱气、杀菌:将均质好的混合果汁趁热灌装后用真空脱气机脱气,然后置于沸水浴中,杀菌5min。
实施例2
一种大果山楂和甘蔗复合果汁,包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁45份、甜菊糖苷0.12份、赤藓糖醇9份、稳定剂0.35份,所述的稳定剂为羧甲基纤维素钠、黄原胶、亚麻籽胶混合,所述的羧甲基纤维素钠、黄原胶、亚麻籽胶的重量比为:
1.5:1.5:3.5。
所述大果山楂和甘蔗复合果汁的制备方法,包括以下步骤:
(1)甘蔗原汁的制备:选取新鲜成熟无损伤、无霉变的甘蔗,清洗表面,去皮,切成15cm左右的小段,置于水中煮沸,热烫处理10min以上,然后将热烫后的甘蔗段放入榨汁机内榨汁,用三层纱布过滤,得甘蔗原汁;
(2)大果山楂原汁的制备:取新鲜大果山楂,去皮去籽,切成1cm左右的小块,倒入榨汁机中榨汁,用三层纱布过滤,按照34g/L的浓度向滤液中添加食品级碳酸钙,用玻璃棒搅匀,静置反应22h,得大果山楂原汁;
(3)调配:将大果山楂原汁、甘蔗汁、甜菊糖苷、赤藓糖醇、稳定剂按照上述比例混合均匀后加热至85℃,保持2.5min;
(4)均质:冷却后用均质机对混合物料进行均质,均质压力275MPa,均质温度为55℃;
(5)脱气、杀菌:将均质好的混合果汁趁热灌装后用真空脱气机脱气,然后置于沸水浴中,杀菌6.5min。
实施例3
一种大果山楂和甘蔗复合果汁,包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁60份、甜菊糖苷0.14份、赤藓糖醇10份、稳定剂0.5份,所述的稳定剂为羧甲基纤维素钠、黄原胶、亚麻籽胶混合,所述的羧甲基纤维素钠、黄原胶、亚麻籽胶的重量比为:2:2:5
所述大果山楂和甘蔗复合果汁的制备方法,包括以下步骤:
(1)甘蔗原汁的制备:选取新鲜成熟无损伤、无霉变的甘蔗,清洗表面,去皮,切成15cm左右的小段,置于水中煮沸,热烫处理10min以上,然后将热烫后的甘蔗段放入榨汁机内榨汁,用三层纱布过滤,得甘蔗原汁;
(2)大果山楂原汁的制备:取新鲜大果山楂,去皮去籽,切成1cm左右的小块,倒入榨汁机中榨汁,用三层纱布过滤,按照36g/L的浓度向滤液中添加食品级碳酸钙,用玻璃棒搅匀,静置反应24h,得大果山楂原汁;
(3)调配:将大果山楂原汁、甘蔗汁、甜菊糖苷、赤藓糖醇、稳定剂按照上述比例混合均匀后加热至90℃,保持3min;
(4)均质:冷却后用均质机对混合物料进行均质,均质压力300MPa,均质温度为60℃;
(5)脱气、杀菌:将均质好的混合果汁趁热灌装后用真空脱气机脱气,然后置于沸水浴中,杀菌8min。
Claims (7)
1.一种大果山楂和甘蔗复合果汁,其特征在于包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁30-60份、甜菊糖苷0.1-0.14份、赤藓糖醇8-10份、稳定剂0.2-0.5份。
2.根据权利要求1所述的大果山楂和甘蔗复合果汁,其特征在于包括以下重量份的原料组分:大果山楂原汁10份、甘蔗汁45份、甜菊糖苷0.12份、赤藓糖醇9份、稳定剂0.35份。
3.根据权利要求1或2所述的大果山楂和甘蔗复合果汁,其特征在于所述的稳定剂为羧甲基纤维素钠、黄原胶、亚麻籽胶混合。
4.根据权利要求3所述的大果山楂和甘蔗复合果汁,其特征在于所述的羧甲基纤维素钠、黄原胶、亚麻籽胶的重量比为:1-2:1-2:2-5。
5.根据权利要求1或2所述的大果山楂和甘蔗复合果汁的制备方法,其特征在于包括以下步骤:
(1)甘蔗原汁的制备:选取新鲜成熟无损伤、无霉变的甘蔗,清洗表面,去皮,切成15cm左右的小段,置于水中煮沸,热烫处理10min以上,然后将热烫后的甘蔗段放入榨汁机内榨汁,用三层纱布过滤,得甘蔗原汁;
(2)大果山楂原汁的制备:取新鲜大果山楂,去皮去籽,切成1cm左右的小块,倒入榨汁机中榨汁,用三层纱布过滤,按照32-36g/L的浓度向滤液中添加食品级碳酸钙,用玻璃棒搅匀,静置反应20-24h,得大果山楂原汁;
(3)调配:将大果山楂原汁、甘蔗汁、甜菊糖苷、赤藓糖醇、稳定剂按照上述比例混合均匀后加热至80-90℃,保持2-3min;
(4)均质:冷却后用均质机对混合物料进行均质;
(5)脱气、杀菌:将均质好的混合果汁趁热灌装后用真空脱气机脱气,然后置于沸水浴中,杀菌5-8min。
6.根据权利要求5所述的制备方法,其特征在于所述的食品级碳酸钙的添加浓度为34g/L。
7.根据权利要求5所述的制备方法,其特征在于所述的均质处理中,均质压力250-300MPa,均质温度为50-60℃。
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