CN110403112A - 一种气泡橙汁的制备方法 - Google Patents
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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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Abstract
本发明公开了一种气泡橙汁的制备方法，相比于传统的制备方法的主要区别在于，一是在橙汁中加入了荔枝草多糖、苹果酸和大豆低聚糖，可以显著提升橙汁的营养价值；二是由于在橙汁中加入了荔枝草多糖，橙汁具备显著的抗衰老效果；三是本发明中为了保证橙汁的营养成分不被高温影响，对橙汁采用低温储存，消毒时采用巴氏杀菌，加气泡步骤同样在低温下处理。
Description
技术领域
本发明涉及果汁饮料技术领域，尤其涉及一种气泡橙汁的制备方法。
背景技术
橙汁(Orange juice)，是以橙子为原料经过榨汁机压榨得到的果汁饮料。新鲜而营养价值高，可经过冷冻的方法饮用或直接饮用。功效作用方面，柑橘类水果汁，特别是橙和橘子汁中的黄酮能有效抑制乳腺癌、肺癌等细胞的增生。经常饮用橙汁也可以有效预防某些慢性疾病、维持心肌功能以及降低血压。研究显示，每天喝3杯橙汁可以增加体内高密度脂蛋白(HDL)的含量，从而降低患心脏病的可能。此外，在服药期间吃一些橙子或饮橙汁，可增加机体对药物的吸收量，从而使药效加倍。
荔枝草可全草入药，具有清热，解毒，凉血，利尿等特点，尤其抗炎效果更佳。其体内含有高车前甙，粗毛豚草素，楔叶泽兰素，黄酮甙(nepitrin)，4-羟基苯基乳酸(4-hydroxyphenyl lactic acid)，咖啡酸等。多糖具有乳化和多种调节人体生理功能的作用。
本发明为了提升橙汁的口感和营养价值，提供了一种气泡橙汁的制备方法。
发明内容
基于背景技术存在的技术问题，本发明提出了一种气泡橙汁的制备方法。
本发明的技术方案如下：
一种气泡橙汁的制备方法，包括以下步骤：
A、取优质新鲜的橙子，经去皮、破碎、压榨后过滤，放入0-4℃的冰箱内存储，备用；
B、加入白砂糖、柠檬酸、荔枝草多糖、苹果酸、大豆低聚糖、稳定剂和水，得到混合液；
C、将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡橙汁。
优选的，所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁50-70％、白砂糖2-10％、柠檬酸0.1-0.5％、荔枝草多糖0.2-2％、苹果酸0.05-0.5％、大豆低聚糖1-8％、稳定剂0.05-0.3％和水余量。
进一步优选的，所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁50-70％、白砂糖3-8％、柠檬酸0.1-0.3％、荔枝草多糖0.5-1％、苹果酸0.1-0.25％、大豆低聚糖2-5％、稳定剂0.1-0.2％和水余量。
优选的，所述的荔枝草多糖的纯度为65-70％。
优选的，所述的步骤C中，所述的杀菌为巴氏杀菌。
本发明的有益之处在于：本发明的气泡橙汁的制备方法，相比于传统的制备方法的主要区别在于，一是在橙汁中加入了荔枝草多糖、苹果酸和大豆低聚糖，可以显著提升橙汁的营养价值；二是由于在橙汁中加入了荔枝草多糖，橙汁具备显著的抗衰老效果；三是本发明中为了保证橙汁的营养成分不被高温影响，对橙汁采用低温储存，消毒时采用巴氏杀菌，加气泡步骤同样在低温下处理。
具体实施方式
实施例1：
一种气泡橙汁的制备方法，包括以下步骤：
A、取优质新鲜的橙子，经去皮、破碎、压榨后过滤，放入0-4℃的冰箱内存储，备用；
B、加入白砂糖、柠檬酸、荔枝草多糖、苹果酸、大豆低聚糖、稳定剂和水，得到混合液；
C、将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡橙汁。
所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁62％、白砂糖5.5％、柠檬酸0.25％、荔枝草多糖0.7％、苹果酸0.15％、大豆低聚糖3％、稳定剂0.15％和水余量。
所述的荔枝草多糖的纯度为68％。
所述的步骤C中，所述的杀菌为巴氏杀菌。
实施例2：
一种气泡橙汁的制备方法，包括以下步骤：
A、取优质新鲜的橙子，经去皮、破碎、压榨后过滤，放入0-4℃的冰箱内存储，备用；
B、加入白砂糖、柠檬酸、荔枝草多糖、苹果酸、大豆低聚糖、稳定剂和水，得到混合液；
C、将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡橙汁。
所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁50％、白砂糖8％、柠檬酸0.1％、荔枝草多糖1％、苹果酸0.1％、大豆低聚糖5％、稳定剂0.1％和水余量。
所述的荔枝草多糖的纯度为70％。
所述的步骤C中，所述的杀菌为巴氏杀菌。
实施例3：
一种气泡橙汁的制备方法，包括以下步骤：
A、取优质新鲜的橙子，经去皮、破碎、压榨后过滤，放入0-4℃的冰箱内存储，备用；
B、加入白砂糖、柠檬酸、荔枝草多糖、苹果酸、大豆低聚糖、稳定剂和水，得到混合液；
C、将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡橙汁。
所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁70％、白砂糖3％、柠檬酸0.3％、荔枝草多糖0.5％、苹果酸0.25％、大豆低聚糖2％、稳定剂0.2％和水余量。
所述的荔枝草多糖的纯度为65％。
所述的步骤C中，所述的杀菌为巴氏杀菌。
对比例1
将实施例1中的荔枝草多糖去除，其余配比和制备方法不变。
下面对实施例1-3以及对比例1的气泡橙汁进行小鼠灌胃测试，具体测试方法如下：
将50只小鼠按体重随机分成5组：空白对照组、实施例1-3和对比实施例1，每组10只，用北京维通利华实验动物技术有限公司提供的标准饲料分笼饲养，自由饮食饮水。适应性喂养5天后进行灌胃试验。
每日分别给实验组小鼠灌胃，小鼠定时测定体重，根据体重计算灌胃的量，灌胃量为：25ml/日/kg，连续灌胃30天。
连续灌胃30天，末次灌胃后，各组小鼠禁食16小时(过夜)，然后1次性灌胃给予50％乙醇12ml/kg体重，6小时后取材(空白对照组不作处理，不禁食取材)，测试肝组织MDA含量、SOD含量和全血GSH含量。
结果表明，各组小鼠体重的增长差异不大，动物在试验过程中活动正常，无异常表现，表明混合果汁对小鼠的生长发育和健康无不良影响。具体MDA含量、SOD含量和GSH含量测试结果如表1所示：
表1：实施例1-3以及对比例1的气泡橙汁的小鼠灌胃测试结果。
由以上测试结果可以知道，本发明的方法制备的气泡橙汁，具备显著的抗衰老效果。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种气泡橙汁的制备方法，其特征在于，包括以下步骤：
A、取优质新鲜的橙子，经去皮、破碎、压榨后过滤，放入0-4℃的冰箱内存储，备用；
B、加入白砂糖、柠檬酸、荔枝草多糖、苹果酸、大豆低聚糖、稳定剂和水，得到混合液；
C、将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡橙汁。
2.如权利要求1所述的气泡橙汁的制备方法，其特征在于，所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁50-70％、白砂糖2-10％、柠檬酸0.1-0.5％、荔枝草多糖0.2-2％、苹果酸0.05-0.5％、大豆低聚糖1-8％、稳定剂0.05-0.3％和水余量。
3.如权利要求1所述的气泡橙汁的制备方法，其特征在于，所述的步骤B中，所述的混合液，由以下重量百分比的成分组成：橙汁50-70％、白砂糖3-8％、柠檬酸0.1-0.3％、荔枝草多糖0.5-1％、苹果酸0.1-0.25％、大豆低聚糖2-5％、稳定剂0.1-0.2％和水余量。
4.如权利要求1所述的气泡橙汁的制备方法，其特征在于，所述的荔枝草多糖的纯度为65-70％。
5.如权利要求1所述的气泡橙汁的制备方法，其特征在于，所述的步骤C中，所述的杀菌为巴氏杀菌。
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