CN109123272A - 一种沙棘果汁的加工方法 - Google Patents
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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
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Abstract
本发明公开一种沙棘果汁的加工方法。沙棘原浆的制备,选用8~9分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,破碎后的果肉送入包裹式榨汁机,压榨后的沙棘果汁加热,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,得到沙棘原浆;沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,定容均质杀菌,冷得到成品。本发明的一种沙棘果汁的加工方法,成本低,工艺简单,实现了农产品的深加工,提高了其附加值,得到的产品清澈透明,营养丰富,储放时间长,不含防腐剂。
Description
技术领域
本发明涉及一种沙棘果汁的加工方法,属于农产品深加工技术领域。
背景技术
沙棘多分布于我国地广人稀的“三北”地区,未遭受污染,是纯天然的绿色食品。沙棘果含有丰富的维生素、亚油酸、超氧化物、沙棘黄酮等,对肠胃疾病、心脑血管疾病患者有较好的食疗功效。该产品选用处理好的沙棘原浆作为原料,加入糖、酸等进行调配,既酸甜可口,又能解决沙棘因含油量高出现的油脂上浮现象。沙棘含有100多种活性物质,具有十分丰富的营养价值;同时沙棘还具有优异的生态效益和经济价值。
目前国内外对沙棘的开发利用方兴未艾,在国际市场上沙棘食品争相抢购,用沙棘加工的饮料既迎合了现代人返朴归真、养身保健的心理,又可以满足人们从温饱食品向无污染、安全、营养型食品转变的追求,深受消费者的青睐,市场前景十分广阔。
随着人们生活水平的健康被越来越多的人重视。沙棘产品以其对心血管、烧伤、放射污染有独特的疗效,已应用于临床,市场前景广阔。但是沙棘的科技的开发潜力未充分挖掘出来,缺少龙头带动。
发明内容
有鉴于此,本发明提供了一种沙棘果汁的加工方法,成本低,工艺简单,实现了农产品的深加工,提高了其附加值,得到的产品清澈透明,营养丰富,储放时间长,不含防腐剂。
本发明通过以下技术手段解决上述技术问题,一种沙棘果汁的加工方法,其为以下步骤:
(1)沙棘原浆的制备,选用8~9分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后用高锰酸钾溶液消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,要求颗粒大小均匀,破碎度3~4毫米,破碎后的果肉送入包裹式榨汁机,第一次榨汁后果渣加15%清水,搅拌均匀后再榨第二次,两次果汁混合,测得酸度1.5%,酸度过高用饮料水冲淡,压榨后的沙棘果汁加热到胶体凝聚温度77~78℃,处理1~3分钟,以凝固果汁中的胶体物质,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,温度93℃,处理15~30秒,得到沙棘原浆;
(2)沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用50℃纯净水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,加入80℃纯净水中,搅拌加热使其充分溶解得到混合溶液,无不溶颗粒;将柠檬酸用60℃纯净水稀释,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,搅拌均匀,用50℃纯净水定容至1000mL,然后进行均质,均质条件为60℃、20MPa,灌装封口;采用巴氏杀菌,杀菌条件为温度85~90℃,时间15~20min,将杀菌后的样品放入冷水水浴中冷却至常温,得到成品,沙棘原浆、白砂糖、甜赛糖、山梨酸钾、柠檬酸钠、悬浮剂和柠檬酸的质量比为10:4:0.06:0.03:0.02:0.2:0.25。
每1000mL的沙棘果汁含有沙棘原浆40-60mL。
沙棘鲜果中Vc含量通常为100~800毫克/100克,比苹果、梨、山楂等一般水果高,而且沙棘的维生素C具有特殊热稳定性,在加工过程中损失少。维生素E的含量常在2~20毫克/100克,类胡萝卜素含量为0.3~2.0毫克/100克,沙棘所含的SOD(超氧化物歧化酶)高达3000~4000活力单位/克,是人血的4~7倍。这些成分使沙棘有较强的抗衰老作用。
此外,沙棘果实中还含有多种微量元素及生物活性物质,具有多方面的保健功能,如:沙棘总黄酮对心血管***的某些疾病有防治作用,可加强心功能,抗心肌缺血,抗心律不齐,降血脂;沙棘提取物有抗黄曲霉素B与阻断亚硝胺的致癌作用,可抑制肉瘤、黑色瘤、白血病、胃癌,并有抗微核致突变作用;沙棘提取物还有能提高人体免疫力,清除人体内自由基,抗炎消肿,促进组织再生,促进溃疡愈合的作用。我国沙棘资源十分丰富。沙棘果干物质中含糖量达64%,含蛋白质10.3%,还含有丰富的维生素、有机酸及无机盐类。其维生素C含量比猕猴桃高l倍,维生素E含量高达120毫克/lOO克,是其他果品所不及的。
本发明采用原料称重—分选—清洗—破碎—榨汁(二次)—混合—热处理—过滤—高温瞬时杀菌—沙棘果汁—灌装的工艺,工艺简单,同时保证了产品的品质,采用高温瞬间杀菌,最大程度的保证了产品的营养价值,
压榨后的沙棘果汁蛋白质、胶体物质含量高,影响了果汁的澄清和过滤,可利用其加热后凝聚沉淀的特性,将果汁加热到胶体凝聚温度77~78℃,处理1~3分钟,以凝固果汁中的胶体物质,可以得到澄清的果汁。
本产品营养丰富,为绿色产品,同时也实现了农产品的深加工,提高了其附加值,工艺简单,成本低。
只有充分掌握果蔬汁的成分及其特性,才能够在果汁加工生产过程中灵活应用各种技术,对破坏果汁原有的营养、色泽、风味,芳香的环节进行干预,以最大限度的获得原汁原味的最终优质产品。用沙棘加工的饮料既迎合了现代人返朴归真、养身保健的心理,又可以满足人们从温饱食品向无污染、安全、营养型食品转变的追求,深受消费者的青睐,市场前景十分广阔。
本发明的有益效果是:成本低,工艺简单,实现了农产品的深加工,提高了其附加值,得到的产品清澈透明,营养丰富,储放时间长,不含防腐剂。
具体实施方式
以下将结合具体实施例对本发明进行详细说明,本实施例的一种沙棘果汁的加工方法,一种沙棘果汁的加工方法,其为以下步骤:
(1)沙棘原浆的制备,选用8~9分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后用高锰酸钾溶液消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,要求颗粒大小均匀,破碎度3~4毫米,破碎后的果肉送入包裹式榨汁机,第一次榨汁后果渣加15%清水,搅拌均匀后再榨第二次,两次果汁混合,测得酸度1.5%,酸度过高用饮料水冲淡,压榨后的沙棘果汁加热到胶体凝聚温度77~78℃,处理1~3分钟,以凝固果汁中的胶体物质,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,温度93℃,处理15~30秒,得到沙棘原浆;
(2)沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用50℃纯净水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,加入80℃纯净水中,搅拌加热使其充分溶解得到混合溶液,无不溶颗粒;将柠檬酸用60℃纯净水稀释,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,搅拌均匀,用50℃纯净水定容至1000mL,然后进行均质,均质条件为60℃、20MPa,灌装封口;采用巴氏杀菌,杀菌条件为温度85~90℃,时间15~20min,将杀菌后的样品放入冷水水浴中冷却至常温,得到成品,沙棘原浆、白砂糖、甜赛糖、山梨酸钾、柠檬酸钠、悬浮剂和柠檬酸的质量比为10:4:0.06:0.03:0.02:0.2:0.25。
每1000mL的沙棘果汁含有沙棘原浆40-60mL。
实施例1
一种沙棘果汁的加工方法,其为以下步骤:
(1)沙棘原浆的制备,选用8分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后用高锰酸钾溶液消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,要求颗粒大小均匀,破碎度3毫米,破碎后的果肉送入包裹式榨汁机,第一次榨汁后果渣加15%清水,搅拌均匀后再榨第二次,两次果汁混合,测得酸度1.5%,酸度过高用饮料水冲淡,压榨后的沙棘果汁加热到胶体凝聚温度77.3℃,处理2分钟,以凝固果汁中的胶体物质,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,温度93℃,处理18秒,得到沙棘原浆;
(2)沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用50℃纯净水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,加入80℃纯净水中,搅拌加热使其充分溶解得到混合溶液,无不溶颗粒;将柠檬酸用60℃纯净水稀释,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,搅拌均匀,用50℃纯净水定容至1000mL,然后进行均质,均质条件为60℃、20MPa,灌装封口;采用巴氏杀菌,杀菌条件为温度89℃,时间18min,将杀菌后的样品放入冷水水浴中冷却至常温,得到成品,沙棘原浆、白砂糖、甜赛糖、山梨酸钾、柠檬酸钠、悬浮剂和柠檬酸的质量比为10:4:0.06:0.03:0.02:0.2:0.25。
每1000mL的沙棘果汁含有沙棘原浆45mL。
实施例2
一种沙棘果汁的加工方法,其为以下步骤:
(1)沙棘原浆的制备,选用9分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后用高锰酸钾溶液消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,要求颗粒大小均匀,破碎度4毫米,破碎后的果肉送入包裹式榨汁机,第一次榨汁后果渣加15%清水,搅拌均匀后再榨第二次,两次果汁混合,测得酸度1.5%,酸度过高用饮料水冲淡,压榨后的沙棘果汁加热到胶体凝聚温度77.8℃,处理2分钟,以凝固果汁中的胶体物质,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,温度93℃,处理19秒,得到沙棘原浆;
(2)沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用50℃纯净水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,加入80℃纯净水中,搅拌加热使其充分溶解得到混合溶液,无不溶颗粒;将柠檬酸用60℃纯净水稀释,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,搅拌均匀,用50℃纯净水定容至1000mL,然后进行均质,均质条件为60℃、20MPa,灌装封口;采用巴氏杀菌,杀菌条件为温度89℃,时间18min,将杀菌后的样品放入冷水水浴中冷却至常温,得到成品,沙棘原浆、白砂糖、甜赛糖、山梨酸钾、柠檬酸钠、悬浮剂和柠檬酸的质量比为10:4:0.06:0.03:0.02:0.2:0.25。
每1000mL的沙棘果汁含有沙棘原浆45mL。
实施例3
一种沙棘果汁的加工方法,其为以下步骤:
(1)沙棘原浆的制备,选用8分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后用高锰酸钾溶液消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,要求颗粒大小均匀,破碎度3.5毫米,破碎后的果肉送入包裹式榨汁机,第一次榨汁后果渣加15%清水,搅拌均匀后再榨第二次,两次果汁混合,测得酸度1.5%,酸度过高用饮料水冲淡,压榨后的沙棘果汁加热到胶体凝聚温度77.1℃,处理2.3分钟,以凝固果汁中的胶体物质,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,温度93℃,处理28秒,得到沙棘原浆;
(2)沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用50℃纯净水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,加入80℃纯净水中,搅拌加热使其充分溶解得到混合溶液,无不溶颗粒;将柠檬酸用60℃纯净水稀释,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,搅拌均匀,用50℃纯净水定容至1000mL,然后进行均质,均质条件为60℃、20MPa,灌装封口;采用巴氏杀菌,杀菌条件为温度89℃,时间19min,将杀菌后的样品放入冷水水浴中冷却至常温,得到成品,沙棘原浆、白砂糖、甜赛糖、山梨酸钾、柠檬酸钠、悬浮剂和柠檬酸的质量比为10:4:0.06:0.03:0.02:0.2:0.25。
每1000mL的沙棘果汁含有沙棘原浆55mL。
最终得到的沙棘果汁成分如下:
从数据看,果汁的营养丰富,是具有营养的果汁。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (2)
1.一种沙棘果汁的加工方法,其特征在于,为以下步骤:
(1)沙棘原浆的制备,选用8~9分成熟的沙棘果实,剔除发霉变质果和杂质,洗净后用高锰酸钾溶液消毒,再用清水冲洗,沥干后用双轧辊破碎机破碎,要求颗粒大小均匀,破碎度3~4毫米,破碎后的果肉送入包裹式榨汁机,第一次榨汁后果渣加15%清水,搅拌均匀后再榨第二次,两次果汁混合,测得酸度1.5%,酸度过高用饮料水冲淡,压榨后的沙棘果汁加热到胶体凝聚温度77~78℃,处理1~3分钟,以凝固果汁中的胶体物质,采用板框式过滤机过滤去渣,滤液经高温瞬时杀菌,温度93℃,处理15~30秒,得到沙棘原浆;
(2)沙棘果汁的制备,将沙棘原浆进行稀释,沙棘原浆用50℃纯净水稀释备用;将白砂糖、甜赛糖、山梨酸钾、柠檬酸钠与悬浮剂混合均匀,加入80℃纯净水中,搅拌加热使其充分溶解得到混合溶液,无不溶颗粒;将柠檬酸用60℃纯净水稀释,然后将稀释后的沙棘原浆与混合溶液、柠檬酸溶液混合,搅拌均匀,用50℃纯净水定容至1000mL,然后进行均质,均质条件为60℃、20MPa,灌装封口;采用巴氏杀菌,杀菌条件为温度85~90℃,时间15~20min,将杀菌后的样品放入冷水水浴中冷却至常温,得到成品,沙棘原浆、白砂糖、甜赛糖、山梨酸钾、柠檬酸钠、悬浮剂和柠檬酸的质量比为10:4:0.06:0.03:0.02:0.2:0.25。
2.根据权利要求1所述的一种沙棘果汁的加工方法,其特征在于:每1000mL的沙棘果汁含有沙棘原浆40-60mL。
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