CN110403112A - 一种气泡橙汁的制备方法 - Google Patents
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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
- A23L2/06—Extraction of juices from citrus fruits
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- 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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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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