CN109430594A - 人心果蛋黄果复合果味饮料的制备方法 - Google Patents
人心果蛋黄果复合果味饮料的制备方法 Download PDFInfo
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- CN109430594A CN109430594A CN201811083687.4A CN201811083687A CN109430594A CN 109430594 A CN109430594 A CN 109430594A CN 201811083687 A CN201811083687 A CN 201811083687A CN 109430594 A CN109430594 A CN 109430594A
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- slurries
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- sapodilla
- egg yolk
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Classifications
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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
- A23L2/02—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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种人心果蛋黄果复合果味饮料的制备方法,包括以下步骤:步骤一、制备人心果浆液;步骤二、制备蛋黄果浆液;步骤三、按配方调配:将白砂糖、蜂蜜、黄原胶分别用水溶解,转入调配罐中,向调配罐中打入人心果浆液、蛋黄果浆液,开启搅拌,将柠檬酸用水溶解后缓慢地加入到调配罐中,形成复合果味浆液;步骤四、对复合果味浆液进行均质;步骤五、对均质复合果味浆液进行真空脱气;步骤六、对脱气复合果味浆液进行杀菌、瓶装。本发明具有保质期长、护色效果好、营养丰富、抗氧化能力强、口味独特的有益效果。
Description
技术领域
本发明涉及饮料领域。更具体地说,本发明涉及一种人心果蛋黄果复合果味饮料的制备方法。
背景技术
人心果营养丰富,含有蛋白质、脂肪、糖分、多种氨基酸,维生素B1、维生素B2、维生素E,以及磷、钙、铁等多种微量元素和矿物质,硒和钙的含量更是高居水果、蔬菜之首。蛋黄果含有丰富的磷、铁、钙、维生素C、类胡萝卜素等营养物质及人体必须的十七种氨基酸,具有帮助消化、化痰、补肾、提神醒脑、活血强身、镇静止痛、减压降脂等功效。目前,市场上的饮料种类繁多,大部分是以水果的汁液为原料配制而成的,人心果口味的饮料市场上少见,人心果复合果味的饮料更是少见。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种人心果蛋黄果复合果味饮料的制备方法,人心果和蛋黄果可为人体提供不同的营养物质,具有保质期长、护色效果好、营养丰富、抗氧化能力强、口味独特的效果。
为了实现根据本发明的这些目的和其它优点,提供了一种人心果蛋黄果复合果味饮料的制备方法,包括以下步骤:
步骤一、制备人心果浆液:将人心果用水漂洗,去皮,去核,切成块状人心果,速冻至块状人心果表面出现冰层后结束冷冻,冷冻温度为-20~-16℃,将冷冻后的块状人心果、菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水按重量比100:1:0.2:0.1:0.1:1000混合进行磨浆,得浆液,向浆液中加入稳定剂,过滤取滤液,得人心果浆液,其中,防腐提取物的制备方法为:按重量比5:1:1.5将茶籽、丁香、刺五加混合干燥,粉碎至20目以下,40~80MPa的压力下低温冷榨去油,得去油茶籽混合物,向去油茶籽混合物中加入4~6倍重量的体积比为10:1的水和乙酸进行回流提取,过滤取滤渣,将滤渣、桂皮粉末、生姜颗粒、海藻糖、中链甘油三酸酯、乙醇按重量比100:0.5:1:2:0.6:400混合进行回流提取,过滤取滤液,浓缩,得防腐提取物;
步骤二、制备蛋黄果浆液:选取成熟的蛋黄果,去皮,去核,切碎成块状蛋黄果,将块状蛋黄果、单月桂酸五甘油酯、烟酸、阿斯巴甜按重量比20:0.1:0.2:15混合,放置2~3h,冲洗得甜化蛋黄果,将水、百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻按重量比200:5:10:8:0.6:1:0.1混合,加热煮沸4~6h,过滤得混合提取液,将甜化蛋黄果和混合提取液按重量比例1:5进行混合磨浆得浆液,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶按重量比1000:2:0.1:0.1进行混合分解,分解温度为35~45℃,时间为6~8h,过滤取滤液,得蛋黄果浆液;
步骤三、按配方调配:将白砂糖、蜂蜜、黄原胶分别用水溶解,转入调配罐中,向调配罐中打入人心果浆液、蛋黄果浆液,开启搅拌,将柠檬酸用水溶解后缓慢地加入到调配罐中,形成复合果味浆液,其中,所述复合果味浆液中按重量份计包括:6~8份柠檬酸、20~40份白砂糖、10~20份蜂蜜、0.8~1份黄原胶、50~200份人心果浆液、50~300份蛋黄果浆液、50~250份水;
步骤四、均质:对复合果味浆液进行均质得均质复合果味浆液,均质温度为40~55℃,压力为15~30MPa,出料温度控制在55℃以下;
步骤五、真空脱气:对均质复合果味浆液真空脱气得脱气复合果味浆液,真空度为40~50KPa,温度为30~40℃;
步骤六、对脱气复合果味浆液进行杀菌、瓶装。
优选的是,步骤一中块状人心果的颗粒粒径为0.5~2cm。
优选的是,步骤一中菠萝莓提取物的提取方法为:切碎菠萝莓,每次加入8~10倍体积的质量分数为65~85%的乙醇水溶液回流提取,共回流提取2~3次,每次提取1~2h,浓缩,得菠萝莓提取物。
优选的是,步骤一中的防褐变剂由质量比为10:1:2:3的松树油、菜籽油、玉米胚芽油、花生油制成。
优选的是,步骤一中加入稳定剂与浆液的重量比例为1:5000,稳定剂包括:1~2份甘油醋酸脂肪酸酯、0.5~1.5份海藻酸、1份丙二醇脂肪酸酯、1~2份山梨糖醇酐硬脂酸酯。
优选的是,步骤四中对均质复合果味浆液再进行1次均质,均质温度为40~55℃,压力为15~30MPa。
本发明至少包括以下有益效果:
第一、将人心果冷冻后与菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水混合磨浆,此方法产生的人心果浆液澄清透明,光泽度好,褐变现象不明显,自然放置保质周期增长;
第二、将块状蛋黄果、单月桂酸五甘油酯、烟酸、阿斯巴甜混合放置,可增加蛋黄果浆液的甜度,再与百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻的混合提取液混合磨浆,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶混合分解,可增加蛋黄果浆液的抗氧化作用;
第三、人心果营养丰富,含有蛋白质、脂肪、糖分、多种氨基酸,维生素B1、维生素B2、维生素E,以及磷、钙、铁等多种微量元素和矿物质,硒和钙的含量更是高居水果、蔬菜之首,蛋黄果含有丰富的磷、铁、钙、维生素C、类胡萝卜素等营养物质及人体必须的十七种氨基酸,人心果浆液和蛋黄果浆液混合,可提供具有丰富营养价值的复合果味饮料。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施方案中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
<实施例1>
人心果蛋黄果复合果味饮料的制备方法,包括以下步骤:
步骤一、制备人心果浆液:将人心果用水漂洗,去皮,去核,切成块状人心果,速冻至块状人心果表面出现冰层后结束冷冻,冷冻温度为-20℃,将冷冻后的块状人心果、菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水按重量比100:1:0.2:0.1:0.1:1000混合进行磨浆,得浆液,向浆液中加入稳定剂,过滤取滤液,得人心果浆液,其中,防腐提取物的制备方法为:按重量比5:1:1.5将茶籽、丁香、刺五加混合干燥,粉碎至20目以下,40MPa的压力下低温冷榨去油,得去油茶籽混合物,向去油茶籽混合物中加入4倍重量的体积比为10:1的水和乙酸进行回流提取,过滤取滤渣,将滤渣、桂皮粉末、生姜颗粒、海藻糖、中链甘油三酸酯、乙醇按重量比100:0.5:1:2:0.6:400混合进行回流提取,过滤取滤液,浓缩,得防腐提取物;
步骤二、制备蛋黄果浆液:选取成熟的蛋黄果,去皮,去核,切碎成块状蛋黄果,将块状蛋黄果、单月桂酸五甘油酯、烟酸、阿斯巴甜按重量比20:0.1:0.2:15混合,放置2h,冲洗得甜化蛋黄果,将水、百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻按重量比200:5:10:8:0.6:1:0.1混合,加热煮沸4h,过滤得混合提取液,将甜化蛋黄果和混合提取液按重量比例1:5进行混合磨浆得浆液,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶按重量比1000:2:0.1:0.1进行混合分解,分解温度为35℃,时间为6h,过滤取滤液,得蛋黄果浆液;
步骤三、按配方调配:将白砂糖、蜂蜜、黄原胶分别用水溶解,转入调配罐中,向调配罐中打入人心果浆液、蛋黄果浆液,开启搅拌,将柠檬酸用水溶解后缓慢地加入到调配罐中,形成复合果味浆液,其中,所述复合果味浆液中按重量份计包括:6份柠檬酸、20份白砂糖、10份蜂蜜、0.8份黄原胶、50份人心果浆液、50份蛋黄果浆液、50份水;
步骤四、均质:对复合果味浆液进行均质得均质复合果味浆液,均质温度为40℃,压力为15MPa,出料温度控制在55℃以下;
步骤五、真空脱气:对均质复合果味浆液真空脱气得脱气复合果味浆液,真空度为40KPa,温度为30℃;
步骤六、对脱气复合果味浆液进行杀菌、瓶装。
步骤一中块状人心果的颗粒粒径为0.5cm。
步骤一中菠萝莓提取物的提取方法为:切碎菠萝莓,每次加入8倍体积的质量分数为65%的乙醇水溶液回流提取,共回流提取2次,每次提取1h,浓缩,得菠萝莓提取物。
步骤一中的防褐变剂由质量比为10:1:2:3的松树油、菜籽油、玉米胚芽油、花生油制成。
步骤一中加入稳定剂与浆液的重量比例为1:5000,稳定剂包括:1份甘油醋酸脂肪酸酯、0.5份海藻酸、1份丙二醇脂肪酸酯、1份山梨糖醇酐硬脂酸酯。
步骤四中对均质复合果味浆液再进行1次均质,均质温度为40℃,压力为15MPa。
<实施例2>
人心果蛋黄果复合果味饮料的制备方法,包括以下步骤:
步骤一、制备人心果浆液:将人心果用水漂洗,去皮,去核,切成块状人心果,速冻至块状人心果表面出现冰层后结束冷冻,冷冻温度为-16℃,将冷冻后的块状人心果、菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水按重量比100:1:0.2:0.1:0.1:1000混合进行磨浆,得浆液,向浆液中加入稳定剂,过滤取滤液,得人心果浆液,其中,防腐提取物的制备方法为:按重量比5:1:1.5将茶籽、丁香、刺五加混合干燥,粉碎至20目以下,80MPa的压力下低温冷榨去油,得去油茶籽混合物,向去油茶籽混合物中加入6倍重量的体积比为10:1的水和乙酸进行回流提取,过滤取滤渣,将滤渣、桂皮粉末、生姜颗粒、海藻糖、中链甘油三酸酯、乙醇按重量比100:0.5:1:2:0.6:400混合进行回流提取,过滤取滤液,浓缩,得防腐提取物;
步骤二、制备蛋黄果浆液:选取成熟的蛋黄果,去皮,去核,切碎成块状蛋黄果,将块状蛋黄果、单月桂酸五甘油酯、烟酸、阿斯巴甜按重量比20:0.1:0.2:15混合,放置3h,冲洗得甜化蛋黄果,将水、百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻按重量比200:5:10:8:0.6:1:0.1混合,加热煮沸6h,过滤得混合提取液,将甜化蛋黄果和混合提取液按重量比例1:5进行混合磨浆得浆液,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶按重量比1000:2:0.1:0.1进行混合分解,分解温度为45℃,时间为8h,过滤取滤液,得蛋黄果浆液;
步骤三、按配方调配:将白砂糖、蜂蜜、黄原胶分别用水溶解,转入调配罐中,向调配罐中打入人心果浆液、蛋黄果浆液,开启搅拌,将柠檬酸用水溶解后缓慢地加入到调配罐中,形成复合果味浆液,其中,所述复合果味浆液中按重量份计包括:8份柠檬酸、40份白砂糖、20份蜂蜜、1份黄原胶、200份人心果浆液、300份蛋黄果浆液、250份水;
步骤四、均质:对复合果味浆液进行均质得均质复合果味浆液,均质温度为55℃,压力为30MPa,出料温度控制在55℃以下;
步骤五、真空脱气:对均质复合果味浆液真空脱气得脱气复合果味浆液,真空度为50KPa,温度为40℃;
步骤六、对脱气复合果味浆液进行杀菌、瓶装。
步骤一中块状人心果的颗粒粒径为2cm。
步骤一中菠萝莓提取物的提取方法为:切碎菠萝莓,每次加入10倍体积的质量分数为85%的乙醇水溶液回流提取,共回流提取3次,每次提取2h,浓缩,得菠萝莓提取物。
步骤一中的防褐变剂由质量比为10:1:2:3的松树油、菜籽油、玉米胚芽油、花生油制成。
步骤一中加入稳定剂与浆液的重量比例为1:5000,稳定剂包括:2份甘油醋酸脂肪酸酯、1.5份海藻酸、1份丙二醇脂肪酸酯、2份山梨糖醇酐硬脂酸酯。
步骤四中对均质复合果味浆液再进行1次均质,均质温度为55℃,压力为30MPa。
<实施例3>
人心果蛋黄果复合果味饮料的制备方法,包括以下步骤:
步骤一、制备人心果浆液:将人心果用水漂洗,去皮,去核,切成块状人心果,速冻至块状人心果表面出现冰层后结束冷冻,冷冻温度为-18℃,将冷冻后的块状人心果、菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水按重量比100:1:0.2:0.1:0.1:1000混合进行磨浆,得浆液,向浆液中加入稳定剂,过滤取滤液,得人心果浆液,其中,防腐提取物的制备方法为:按重量比5:1:1.5将茶籽、丁香、刺五加混合干燥,粉碎至20目以下,60MPa的压力下低温冷榨去油,得去油茶籽混合物,向去油茶籽混合物中加入5倍重量的体积比为10:1的水和乙酸进行回流提取,过滤取滤渣,将滤渣、桂皮粉末、生姜颗粒、海藻糖、中链甘油三酸酯、乙醇按重量比100:0.5:1:2:0.6:400混合进行回流提取,过滤取滤液,浓缩,得防腐提取物;
步骤二、制备蛋黄果浆液:选取成熟的蛋黄果,去皮,去核,切碎成块状蛋黄果,将块状蛋黄果、单月桂酸五甘油酯、烟酸、阿斯巴甜按重量比20:0.1:0.2:15混合,放置2.5h,冲洗得甜化蛋黄果,将水、百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻按重量比200:5:10:8:0.6:1:0.1混合,加热煮沸5h,过滤得混合提取液,将甜化蛋黄果和混合提取液按重量比例1:5进行混合磨浆得浆液,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶按重量比1000:2:0.1:0.1进行混合分解,分解温度为40℃,时间为7h,过滤取滤液,得蛋黄果浆液;
步骤三、按配方调配:将白砂糖、蜂蜜、黄原胶分别用水溶解,转入调配罐中,向调配罐中打入人心果浆液、蛋黄果浆液,开启搅拌,将柠檬酸用水溶解后缓慢地加入到调配罐中,形成复合果味浆液,其中,所述复合果味浆液中按重量份计包括:7份柠檬酸、30份白砂糖、15份蜂蜜、0.9份黄原胶、150份人心果浆液、200份蛋黄果浆液、180份水;
步骤四、均质:对复合果味浆液进行均质得均质复合果味浆液,均质温度为45℃,压力为25MPa,出料温度控制在55℃以下;
步骤五、真空脱气:对均质复合果味浆液真空脱气得脱气复合果味浆液,真空度为45KPa,温度为35℃;
步骤六、对脱气复合果味浆液进行杀菌、瓶装。
步骤一中块状人心果的颗粒粒径为1.5cm。
步骤一中菠萝莓提取物的提取方法为:切碎菠萝莓,每次加入9倍体积的质量分数为75%的乙醇水溶液回流提取,共回流提取3次,每次提取1.5h,浓缩,得菠萝莓提取物。
步骤一中的防褐变剂由质量比为10:1:2:3的松树油、菜籽油、玉米胚芽油、花生油制成。
步骤一中加入稳定剂与浆液的重量比例为1:5000,稳定剂包括:1.5份甘油醋酸脂肪酸酯、1份海藻酸、1份丙二醇脂肪酸酯、1.5份山梨糖醇酐硬脂酸酯。
步骤四中对均质复合果味浆液再进行1次均质,均质温度为45℃,压力为25MPa。
<对比例1>
人心果蛋黄果复合果味饮料的制备方法同实施例3,其中,不同的是,人心果浆液的制备方法为:将人心果用水漂洗,去皮,去核,切成块状人心果,磨浆,过滤取滤液,得人心果浆液。
<对比例2>
人心果蛋黄果复合果味饮料的制备方法同实施例3,其中,不同的是,蛋黄果浆液的制备方法为:选取成熟的蛋黄果果实,清洗,取蛋黄果切块与水混合磨浆,过滤取滤液,得蛋黄果浆液。
<人心果蛋黄果复合果味饮料保质周期的评价>
以实施例1~3和对比例1中的人心果蛋黄果复合果味饮料作为评价对象,将人心果蛋黄果复合果味饮料置于24~26℃的温度下敞口放置,对人心果蛋黄果复合果味饮料的外观和口感进行观察测定,记录人心果蛋黄果复合果味饮料外观发生变色和沉淀的时间,记录人心果蛋黄果复合果味饮料口感开始发生变化的时间,数据结果如表1所示。
表1
实施例1 | 实施例2 | 实施例3 | 对比例1 | |
外观/d | 5 | 6 | 6 | 4 |
口感/d | 3 | 3 | 3 | 2 |
由表1可知,将人心果冷冻后与菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水混合磨浆,上述方法使人心果浆液制备出的人心果蛋黄果复合果味饮料保质周期增长。
<人心果蛋黄果复合果味饮料抗氧化能力的评价>
以实施例1~3和对比例2中的人心果蛋黄果复合果味饮料作为评价对象,采用FRAP方法检测人心果蛋黄果复合果味饮料的抗氧化能力,结果如表2所示。
表2
实施例1 | 实施例2 | 实施例3 | 对比例2 | |
抗氧化能力mg/mL | 0.062 | 0.068 | 0.067 | 0.033 |
由表2可知,实施例1~3的人心果蛋黄果复合果味饮料抗氧化能力高于对比例2,表明百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻的混合提取液与甜化的块状蛋黄果混合磨浆,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶混合分解,有效提取出蛋黄果中的维生素C,增加了人心果蛋黄果浆液的抗氧化作用。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (6)
1.人心果蛋黄果复合果味饮料的制备方法,其特征在于,包括以下步骤:
步骤一、制备人心果浆液:将人心果用水漂洗,去皮,去核,切成块状人心果,速冻至块状人心果表面出现冰层后结束冷冻,冷冻温度为-20~-16℃,将冷冻后的块状人心果、菠萝莓提取物、防褐变剂、微晶纤维素、防腐提取物、水按重量比100:1:0.2:0.1:0.1:1000混合进行磨浆,得浆液,向浆液中加入稳定剂,过滤取滤液,得人心果浆液,其中,防腐提取物的制备方法为:按重量比5:1:1.5将茶籽、丁香、刺五加混合干燥,粉碎至20目以下,40~80MPa的压力下低温冷榨去油,得去油茶籽混合物,向去油茶籽混合物中加入4~6倍重量的体积比为10:1的水和乙酸进行回流提取,过滤取滤渣,将滤渣、桂皮粉末、生姜颗粒、海藻糖、中链甘油三酸酯、乙醇按重量比100:0.5:1:2:0.6:400混合进行回流提取,过滤取滤液,浓缩,得防腐提取物;
步骤二、制备蛋黄果浆液:选取成熟的蛋黄果,去皮,去核,切碎成块状蛋黄果,将块状蛋黄果、单月桂酸五甘油酯、烟酸、阿斯巴甜按重量比20:0.1:0.2:15混合,放置2~3h,冲洗得甜化蛋黄果,将水、百香果籽、雪碧、牛奶、干玫瑰花、绿茶、草豆蔻按重量比200:5:10:8:0.6:1:0.1混合,加热煮沸4~6h,过滤得混合提取液,将甜化蛋黄果和混合提取液按重量比例1:5进行混合磨浆得浆液,将浆液、二乙酰酒石酸、乳酸菌、保加利亚乳杆菌、纤维素酶按重量比1000:2:0.1:0.1进行混合分解,分解温度为35~45℃,时间为6~8h,过滤取滤液,得蛋黄果浆液;
步骤三、按配方调配:将白砂糖、蜂蜜、黄原胶分别用水溶解,转入调配罐中,向调配罐中打入人心果浆液、蛋黄果浆液,开启搅拌,将柠檬酸用水溶解后缓慢地加入到调配罐中,形成复合果味浆液,其中,所述复合果味浆液中按重量份计包括:6~8份柠檬酸、20~40份白砂糖、10~20份蜂蜜、0.8~1份黄原胶、50~200份人心果浆液、50~300份蛋黄果浆液、50~250份水;
步骤四、均质:对复合果味浆液进行均质得均质复合果味浆液,均质温度为40~55℃,压力为15~30MPa,出料温度控制在55℃以下;
步骤五、真空脱气:对均质复合果味浆液真空脱气得脱气复合果味浆液,真空度为40~50KPa,温度为30~40℃;
步骤六、对脱气复合果味浆液进行杀菌、瓶装。
2.如权利要求1所述的人心果蛋黄果复合果味饮料的制备方法,其特征在于,步骤一中块状人心果的颗粒粒径为0.5~2cm。
3.如权利要求1所述的人心果蛋黄果复合果味饮料的制备方法,其特征在于,步骤一中菠萝莓提取物的提取方法为:切碎菠萝莓,每次加入8~10倍体积的质量分数为65~85%的乙醇水溶液回流提取,共回流提取2~3次,每次提取1~2h,浓缩,得菠萝莓提取物。
4.如权利要求1所述的人心果蛋黄果复合果味饮料的制备方法,其特征在于,步骤一中的防褐变剂由质量比为10:1:2:3的松树油、菜籽油、玉米胚芽油、花生油制成。
5.如权利要求1所述的人心果蛋黄果复合果味饮料的制备方法,其特征在于,步骤一中加入稳定剂与浆液的重量比例为1:5000,稳定剂包括:1~2份甘油醋酸脂肪酸酯、0.5~1.5份海藻酸、1份丙二醇脂肪酸酯、1~2份山梨糖醇酐硬脂酸酯。
6.如权利要求1所述的人心果蛋黄果复合果味饮料的制备方法,其特征在于,步骤四中对均质复合果味浆液再进行1次均质,均质温度为40~55℃,压力为15~30MPa。
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