CN108902576A - 一种芒果复合果汁饮料制备及其生产工艺 - Google Patents
一种芒果复合果汁饮料制备及其生产工艺 Download PDFInfo
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Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种芒果复合果汁饮料制备及其生产工艺,每1000重量份芒果复合果汁饮料由下列重量份的原料制成:芒果浆150‑250份、牛油果30‑80份、椰子浆30‑80份、白砂糖45‑75份、果葡糖浆55‑85份、羧甲基纤维素钠0.8‑1.2份、黄原胶0.2‑0.8份、三聚磷酸钠0.1‑0.5份、柠檬酸2‑3份、柠檬酸钠0.2‑0.8份、D‑异抗坏血酸钠0.2‑0.8份、β‑胡萝卜素0.2‑0.8份、食品用香精0.2‑0.8份、其余为纯净水。生产工艺按照搅拌、均质、灭菌、罐装、包装而成。本发明的有益效果为:将芒果、牛油果和椰子浆按照合理搭配及生产工艺,充分发挥了芒果、牛油果、椰子浆的营养,且牛油果、椰子浆中的植物脂肪得以保留,芒果的口感、香甜气味也充分发挥,复合饮料的营养、口感、观感十足,且不会感到油腻。
Description
技术领域
本发明涉及食品领域,特别是一种芒果复合饮料制备及其生产工艺。
背景技术
牛油果、椰子、芒果是常用的果饮类水果种类,但是每100克牛油果含有15%的脂肪,每100克椰子含有12%的脂肪,虽然芒果的口感舒适、气味香甜,但是直接将牛油果、椰子、芒果混合成果汁难以覆盖牛油果的怪异的口感,高脂肪的含量也使得直接制作的果汁有油腻的口感。
发明内容
本发明的目的是要提供一种芒果复合饮料制备及其生产工艺。
为达到上述目的,本发明是按照以下技术方案实施的:
一种芒果复合果汁饮料,每1000重量份饮料由下列重量份的原料制成:芒果浆150-250份、牛油果30-80份、椰子浆30-80份、白砂糖45-75份、果葡糖浆55-85份、羧甲基纤维素钠0.8-1.2份、黄原胶0.2-0.8份、三聚磷酸钠0.1-0.5份、柠檬酸2-3份、柠檬酸钠0.2-0.8份、D-异抗坏血酸钠0.2-0.8份、β-胡萝卜素0.2-0.8份、食品用香精0.2-0.8份、其余为纯净水。
优选的,每1000重量份芒果复合果汁饮料由下列重量份的原料制成:芒果浆200份、牛油果50份、椰子浆50份、白砂糖60份、果葡糖浆70份、羧甲基纤维素钠1.0份、黄原胶0.5份、三聚磷酸钠0.3份、柠檬酸2.6份、柠檬酸钠0.5份、D-异抗坏血酸钠0.5份、β-胡萝卜素0. 5份、食品用香精0.5份、其余为纯净水。合适的配比使得芒果的香味配上淡淡的椰香,覆盖了牛油果怪异的口感。
优选的,所述芒果浆、牛油果为芒果、牛油果去皮、去核打浆而成,椰子浆为成熟的椰子去皮后椰肉和椰汁打浆而成;芒果浆、牛油果、椰子浆的打浆使用真空打浆机打浆,防止各水果与氧气过度接触,各水果尤其是牛油果中的氧化酶,在空气中会使得水果内的糖酚等变成有色物质,影响果汁的观感及营养成分。
一种芒果复合果汁饮料的生产工艺,包括以下步骤:
步骤(1):将上述任一所述的配方使用真空搅拌机搅拌,搅拌温度70-80℃;
步骤(2):将上述料液使用高压均质机进行均质,均质压力20-25MPa;
步骤(3):将过滤后的料液进行120℃瞬时灭菌,灭菌时间为15秒;
步骤(4):将灭菌后的料液冷却至68℃进行罐装;
步骤(5):将罐装后的饮料在65℃恒温保存15分钟,再冷却至室温包装、检验。
优选的,所述步骤(1)的搅拌时间为15分钟。
优选的,所述步骤(2)的均质压力22MPa。
芒果肉质细腻,气味香甜,含有丰富的糖、维生素,蛋白质0.65%-1.31%,每100克果肉含胡萝卜素2281-6304微克,可溶性固形物14%-24.8%,而且人体必需的微量元素〈硒、钙、磷、钾、铁等〉含量也很高;芒果有“热带水果之王”的美称,营养价值高。芒果热量约57卡路里(100克/约1个大芒果肉),维生素A含量高达3.8%;维生素C的含量也超过桔子、草莓,每100克果肉含在56.4-137.5毫克,有的可高达189毫克。牛油果的果实是一种营养价值很高的水果,含多种维生素、丰富的脂肪酸和蛋白质和高含量的钠、钾、镁、钙等元素,营养价值可与奶油媲美,脂肪含量达到15%,甚至有“森林奶油”的美称;还具有抗衰老、美容、保护肝脏等功效。椰汁及椰肉含大量蛋白质、果糖、葡萄糖、蔗糖、脂肪、维生素B1、维生素E、维生素C、钾、钙、镁等;椰汁清凉甘甜;在每100克椰子中,能量达到了900多千焦,蛋白质4克,脂肪12克,膳食纤维4克,另外还有多种微量元素,碳水化合物的含量也很丰富。白砂糖和果葡糖浆增加本发明的甜味口感。羧甲基纤维素钠是良好的乳化稳定剂、增稠剂,而且具有优异的冻结、熔化稳定性,并能提高产品的风味,延长贮藏时间;黄原胶的的大分子特殊结构和胶体特性,作为为乳化剂、稳定剂、凝胶增稠剂、浸润剂、膜成型剂;三聚磷酸钠是优秀的水分保持剂、品质改良剂、软化剂和增稠剂;羧甲基纤维素钠、黄原胶和三聚磷酸钠的相互协调,配合搅拌、均质使牛油果、椰子浆的脂肪中不饱和脂肪酸和油脂充分混合分散,不会造成脂肪和果汁的分层,增加本发明的口感、观感。
本发明的有益效果为:将芒果、牛油果和椰子浆按照合理搭配及生产工艺,充分发挥了芒果、牛油果、椰子浆的营养,且牛油果、椰子浆中的植物脂肪得以保留,芒果的口感、香甜气味也充分发挥,复合饮料的营养、口感、观感十足,且不会感到油腻。
具体实施方式
下面结合具体实施例对本发明作进一步描述,在此发明的示意性实施例以及说明用来解释本发明,但并不作为对本发明的限定。
实施例1:一种芒果复合果汁饮料,每1000重量份饮料由下列重量份的原料制成:芒果浆150份、牛油果30份、椰子浆30份、白砂糖45份、果葡糖浆55份、羧甲基纤维素钠0.8份、黄原胶0.2份、三聚磷酸钠0.1份、柠檬酸2份、柠檬酸钠0.2份、D-异抗坏血酸钠0.2份、β-胡萝卜素0.2份、食品用香精0.2份、其余为纯净水。所述芒果浆、牛油果为芒果、牛油果去皮、去核打浆而成,椰子浆为成熟的椰子去皮后椰肉和椰汁打浆而成;芒果浆、牛油果、椰子浆的打浆使用真空打浆机打浆。
实施例2:一种芒果复合果汁饮料,每1000重量份饮料由下列重量份的原料制成:芒果浆250份、牛油果80份、椰子浆80份、白砂糖75份、果葡糖浆85份、羧甲基纤维素钠1.2份、黄原胶0.8份、三聚磷酸钠0.5份、柠檬酸3份、柠檬酸钠0.8份、D-异抗坏血酸钠0.8份、β-胡萝卜素0.8份、食品用香精0.8份、其余为纯净水。所述芒果浆、牛油果为芒果、牛油果去皮、去核打浆而成,椰子浆为成熟的椰子去皮后椰肉和椰汁打浆而成;芒果浆、牛油果、椰子浆的打浆使用真空打浆机打浆。
实施例3:一种芒果复合果汁饮料,每1000重量份饮料由下列重量份的原料制成:芒果浆200份、牛油果50份、椰子浆50份、白砂糖60份、果葡糖浆70份、羧甲基纤维素钠1.0份、黄原胶0.5份、三聚磷酸钠0.3份、柠檬酸2.6份、柠檬酸钠0.5份、D-异抗坏血酸钠0.5份、β-胡萝卜素0. 5份、食品用香精0.5份、其余为纯净水。所述芒果浆、牛油果为芒果、牛油果去皮、去核打浆而成,椰子浆为成熟的椰子去皮后椰肉和椰汁打浆而成;芒果浆、牛油果、椰子浆的打浆使用真空打浆机打浆。
实施例4:一种芒果复合果汁饮料的生产工艺,包括以下步骤:
步骤(1):将实施例1-3任一所述的配方使用真空搅拌机搅拌,搅拌温度70℃,搅拌时间15分钟;
步骤(2):将上述料液使用高压均质机进行均质,均质压力20MPa,使得复合饮料充分混合、分散均匀;
步骤(3):将过滤后的料液进行120℃瞬时灭菌,灭菌时间为15秒;
步骤(4):将灭菌后的料液冷却至68℃进行罐装;
步骤(5):将罐装后的饮料在65℃恒温保存15分钟,再冷却至室温包装、检验。
实施例5:一种芒果复合果汁饮料的生产工艺,包括以下步骤:
步骤(1):将实施例1-3任一所述的配方使用真空搅拌机搅拌,搅拌温度80℃,搅拌时间15分钟;
步骤(2):将上述料液使用高压均质机进行均质,均质压力25MPa,使得复合饮料充分混合、分散均匀;
步骤(3):将过滤后的料液进行120℃瞬时灭菌,灭菌时间为15秒;
步骤(4):将灭菌后的料液冷却至68℃进行罐装;
步骤(5):将罐装后的饮料在65℃恒温保存15分钟,再冷却至室温包装、检验。
实施例6:一种芒果复合果汁饮料的生产工艺,包括以下步骤:
步骤(1):将实施例1-3任一所述的配方使用真空搅拌机搅拌,搅拌温度75℃,搅拌时间15分钟;
步骤(2):将上述料液使用高压均质机进行均质,均质压力22MPa,使得复合饮料充分混合、分散均匀;
步骤(3):将过滤后的料液进行120℃瞬时灭菌,灭菌时间为15秒;
步骤(4):将灭菌后的料液冷却至68℃进行罐装;
步骤(5):将罐装后的饮料在65℃恒温保存15分钟,再冷却至室温包装、检验。
本发明的技术方案不限于上述具体实施例的限制,凡是根据本发明的技术方案做出的技术变形,均落入本发明的保护范围之内。
Claims (6)
1.一种芒果复合果汁饮料,其特征在于:每1000重量份芒果复合果汁饮料由下列重量份的原料制成:芒果浆150-250份、牛油果30-80份、椰子浆30-80份、白砂糖45-75份、果葡糖浆55-85份、羧甲基纤维素钠0.8-1.2份、黄原胶0.2-0.8份、三聚磷酸钠0.1-0.5份、柠檬酸2-3份、柠檬酸钠0.2-0.8份、D-异抗坏血酸钠0.2-0.8份、β-胡萝卜素0.2-0.8份、食品用香精0.2-0.8份、其余为纯净水。
2.根据权利要求1所述的一种芒果复合果汁饮料,其特征在于:每1000重量份芒果复合果汁饮料由下列重量份的原料制成:芒果浆200份、牛油果50份、椰子浆50份、白砂糖60份、果葡糖浆70份、羧甲基纤维素钠1.0份、黄原胶0.5份、三聚磷酸钠0.3份、柠檬酸2.6份、柠檬酸钠0.5份、D-异抗坏血酸钠0.5份、β-胡萝卜素0. 5份、食品用香精0.5份、其余为纯净水。
3.根据权利要求1所述的一种芒果复合果汁饮料,其特征在于:所述芒果浆、牛油果为芒果、牛油果去皮、去核打浆而成,椰子浆为去皮后椰肉和椰汁打浆而成;芒果浆、牛油果、椰子浆的打浆使用真空打浆机打浆。
4.一种芒果复合果汁饮料的生产工艺,其特征在于:包括以下步骤:
步骤(1):将权利要求1-3任一所述的配方进行混合搅拌,搅拌温度70-80℃;
步骤(2):将上述料液使用高压均质机进行均质,均质压力20-25MPa;
步骤(3):将过滤后的料液进行120℃瞬时灭菌,灭菌时间为15秒;
步骤(4):将灭菌后的料液冷却至68℃进行罐装;
步骤(5):将罐装后的饮料在65℃恒温保存15分钟,再冷却至室温包装、检验。
5.根据权利要求4所述的一种芒果复合果汁饮料的生产工艺,其特征在于:所述步骤(1)的搅拌时间为15分钟。
6.根据权利要求1所述的一种芒果复合果汁饮料的生产工艺,其特征在于:所述步骤(2)的均质压力22MPa。
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