CN114831230A - 一种金柚果汁浓缩浆制备方法 - Google Patents
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Abstract
本发明公开了一种金柚果汁浓缩浆制备方法，包括以下步骤：(1)原料选择；(2)清洗；(3)刷皮；(4)拣选；(5)浮洗与消毒；(6)破碎；(7)压榨；(8)过滤；(9)澄清；(10)浓缩；(11)装罐。该金柚果汁浓缩浆制备方法步骤简单，容易操作，而且在二级输送果道中，表皮湿润的金柚滚上细盐，通过毛刷对表皮进行摩擦，擦掉表皮上的蜡，擦好之后输送过程中经过清水淋洗，并且使用二氧化氯对其表皮进行消毒，杀死金柚表面的耐酸耐热菌和一些微生物，这样保证了柚皮的卫生与安全，便于与果肉一起榨汁，提高柚皮的利用率。
Description
技术领域
本发明涉及金柚果汁技术领域，具体为一种金柚果汁浓缩浆制备方法。
背景技术
金柚果汁中含可溶性固形物14％，高者16％，全糖12.68％，有机酸0.368％，每100毫升果汁含维生素C104.6毫克，较甜橙高2倍，较桔类高4倍，还含有蛋白质、脂肪及维生素B1、B2、E、P以及人体不可缺少的磷、钙、镁、硫、钠等矿质营养元素。中医认为金柚具有化痰止咳，消食块膈，主治孕妇食少、口淡、去胃中恶气，解酒毒，消除饮酒者口中的异味等功效。《本草纲目》记载：柚皮味辛、苦、性温，其功能化痰止咳，理气止痛，故柚皮可入药，制成柚皮糖果后，所含的柚皮甙元，有解痉作用。并且柚果中还含有7—8％的果胶，天然果胶既有降低血糖、血脂、抗癌、抗菌、解毒、止血和调节肠道机能，防治糖尿病、肥胖症与心脑血管疾病等许多保健功能，又具有优良的胶凝、增稠和乳化稳定作用。为提高金柚食品的多样化，以金柚为原料制备饮料、膳食纤维等金柚深加工技术日益发展。
但是现有的以金柚柚果为原料制备植物饮料的技术中，多取金柚的果肉部分进行制备，致使金柚有效营养成分保留不全面，柚皮利用率低，工艺繁琐。
发明内容
本发明的目的在于提供一种金柚果汁浓缩浆制备方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：一种金柚果汁浓缩浆制备方法，包括以下步骤：
(1)原料选择
制汁原料应选用柚皮较黄、形状圆润饱满、成熟度较高的果实，剔除表皮有黑斑变质及未熟果实；
(2)清洗
根据金柚进入果槽的顺序，用一级坑循环水将金柚从果槽输送至一级坑处，在这个流通过程中使金柚得到充分的浸泡、清洗，同时比重大的泥沙、石块、金属沉入沉降坑中，经过隔栅，将水和金柚分离，金柚进入二级输送果道，水流入一级循环池，由泵继续打入果槽循环输送金柚；
(3)刷皮
在二级输送果道中，表皮湿润的金柚滚上细盐，通过毛刷对表皮进行摩擦，擦掉表皮上的蜡，擦好之后输送过程中经过清水淋洗；
(4)拣选
在拣选台上随着金柚的滚动将霉烂果变质果、杂质拣选挑出，选果台上的金柚成单层摆放，每个选果台保证每平方米1人以上选果人员，工作人员每2小时监测烂果率，并做记录，拣选后的原料果再次进入输送清洗工序；
(5)浮洗与消毒
金柚在浮洗机中随水流动翻转，得以充分的浸泡、清洗后，金柚进入消毒池，在消毒池中使用消毒剂，杀死金柚表面的耐酸耐热菌和一些微生物；
(6)破碎
将清洗干净的金柚用破碎机破碎为4-6mm的果浆，要求分前、中、后三期更换破碎机筛网，分别用小、中、大筛网；
(7)压榨
果浆经过果浆加热器，使果浆的温度升温到20-35度，再使用榨机对破碎后的果浆进行压榨，压榨后果汁进入一级过滤工序，果渣在本机内进行加水萃取并进行二级压榨；
(8)过滤
将压榨出的果汁通过旋转过滤筛，筛除去较大颗粒的非水溶性果肉、果渣，透过的果汁进入巴氏灭菌工序，每天清洗时肉眼目视检查一次一级过滤筛网的完整性，并做记录；
(9)澄清
先进行50℃酶处理，时间1-2小时，接着在20-25℃下，将过滤后的果汁存放在大罐中进行冷法酶处理，处理时间为6-8小时，然后在无菌的果汁中加入无菌的酶制剂和澄清剂进行酶处理，2-3天后金柚汁中的果胶会完全溶解；
(10)浓缩
将包含柚皮、柚囊、柚囊衣、柚肉、柚核成份的果汁加入蒸发罐内，通过真空浓缩浓度达到80％以上，冷却后形成膏状；
(11)装罐
将果汁加热，在汁温不低于80℃条件下装罐并迅速封口，封口后迅速杀菌，然后快速冷却至40℃以下，再在10℃下冷藏。
进一步的，所述步骤(3)中消毒剂选用二氧化氯。
进一步的，所述步骤(10)中蒸发温度设置为35-50℃，时间设置为5-10s。
进一步的，所述步骤(11)中杀菌公式为5’-1O’/1OO℃。
与现有技术相比，本发明的有益效果是：该金柚果汁浓缩浆制备方法步骤简单，容易操作，而且在二级输送果道中，表皮湿润的金柚滚上细盐，通过毛刷对表皮进行摩擦，擦掉表皮上的蜡，擦好之后输送过程中经过清水淋洗，并且使用二氧化氯对其表皮进行消毒，杀死金柚表面的耐酸耐热菌和一些微生物，这样保证了柚皮的卫生与安全，便于与果肉一起榨汁，提高柚皮的利用率。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明提供一种技术方案：一种金柚果汁浓缩浆制备方法，包括以下步骤：
(1)原料选择
制汁原料应选用柚皮较黄、形状圆润饱满、成熟度较高的果实，剔除表皮有黑斑变质及未熟果实；
(2)清洗
根据金柚进入果槽的顺序，用一级坑循环水将金柚从果槽输送至一级坑处，在这个流通过程中使金柚得到充分的浸泡、清洗，同时比重大的泥沙、石块、金属沉入沉降坑中，经过隔栅，将水和金柚分离，金柚进入二级输送果道，水流入一级循环池，由泵继续打入果槽循环输送金柚；
(3)刷皮
在二级输送果道中，表皮湿润的金柚滚上细盐，通过毛刷对表皮进行摩擦，擦掉表皮上的蜡，擦好之后输送过程中经过清水淋洗；
(4)拣选
在拣选台上随着金柚的滚动将霉烂果变质果、杂质拣选挑出，此工序保证拣选之后烂果率控制在2％以下，选果台上的金柚成单层摆放，每个选果台保证每平方米1人以上选果人员，工作人员每2小时监测烂果率，并做记录，拣选后的原料果再次进入输送清洗工序；
(5)浮洗与消毒
金柚在浮洗机中随水流动翻转，得以充分的浸泡、清洗后，金柚进入消毒池，在消毒池中，使用消毒剂，如，二氧化氯，杀死金柚表面的耐酸耐热菌和一些微生物；
(6)破碎
将清洗干净的金柚用破碎机破碎为4-6mm的果浆，要求分前、中、后三期更换破碎机筛网，分别用小、中、大筛网；
(7)压榨
果浆经过果浆加热器，使果浆的温度升温到20-35度，以利于果浆酶分解和压榨，提高出汁率，再使用榨机对破碎后的果浆进行压榨，压榨后果汁进入一级过滤工序，果渣在本机内进行加水萃取并进行二级压榨；
(8)过滤
将压榨出的果汁通过旋转过滤筛，筛除去较大颗粒的非水溶性果肉、果渣，透过的果汁进入巴氏灭菌工序，每天清洗时肉眼目视检查一次一级过滤筛网的完整性，并做记录；
(9)澄清
先进行50℃酶处理，时间1-2小时，接着在20-25℃下，将过滤后的果汁存放在大罐中进行冷法酶处理，处理时间为6-8小时，然后在无菌的果汁中加入无菌的酶制剂和澄清剂进行酶处理，2-3天后金柚汁中的果胶会完全溶解；
(10)浓缩
将包含柚皮、柚囊、柚囊衣、柚肉、柚核成份的果汁加入蒸发罐内，蒸发温度设置为35-50℃，时间设置为5-10s，通过真空浓缩浓度达到80％以上，冷却后形成膏状；
(11)装罐
将果汁加热，在汁温不低于80℃条件下装罐并迅速封口，封口后迅速杀菌，杀菌公式为5’-1O’/1OO℃，然后快速冷却至40℃以下，再在10℃下冷藏。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种金柚果汁浓缩浆制备方法，其特征在于，包括以下步骤：
(1)原料选择
制汁原料应选用柚皮较黄、形状圆润饱满、成熟度较高的果实，剔除表皮有黑斑变质及未熟果实；
(2)清洗
根据金柚进入果槽的顺序，用一级坑循环水将金柚从果槽输送至一级坑处，在这个流通过程中使金柚得到充分的浸泡、清洗，同时比重大的泥沙、石块、金属沉入沉降坑中，经过隔栅，将水和金柚分离，金柚进入二级输送果道，水流入一级循环池，由泵继续打入果槽循环输送金柚；
(3)刷皮
在二级输送果道中，表皮湿润的金柚滚上细盐，通过毛刷对表皮进行摩擦，擦掉表皮上的蜡，擦好之后输送过程中经过清水淋洗；
(4)拣选
在拣选台上随着金柚的滚动将霉烂果变质果、杂质拣选挑出，选果台上的金柚成单层摆放，每个选果台保证每平方米1人以上选果人员，工作人员每2小时监测烂果率，并做记录，拣选后的原料果再次进入输送清洗工序；
(5)浮洗与消毒
金柚在浮洗机中随水流动翻转，得以充分的浸泡、清洗后，金柚进入消毒池，在消毒池中使用消毒剂，杀死金柚表面的耐酸耐热菌和一些微生物；
(6)破碎
将清洗干净的金柚用破碎机破碎为4-6mm的果浆，要求分前、中、后三期更换破碎机筛网，分别用小、中、大筛网；
(7)压榨
果浆经过果浆加热器，使果浆的温度升温到20-35度，再使用榨机对破碎后的果浆进行压榨，压榨后果汁进入一级过滤工序，果渣在本机内进行加水萃取并进行二级压榨；
(8)过滤
将压榨出的果汁通过旋转过滤筛，筛除去较大颗粒的非水溶性果肉、果渣，透过的果汁进入巴氏灭菌工序，每天清洗时肉眼目视检查一次一级过滤筛网的完整性，并做记录；
(9)澄清
先进行50℃酶处理，时间1-2小时，接着在20-25℃下，将过滤后的果汁存放在大罐中进行冷法酶处理，处理时间为6-8小时，然后在无菌的果汁中加入无菌的酶制剂和澄清剂进行酶处理，2-3天后金柚汁中的果胶会完全溶解；
(10)浓缩
将包含柚皮、柚囊、柚囊衣、柚肉、柚核成份的果汁加入蒸发罐内，通过真空浓缩浓度达到80％以上，冷却后形成膏状；
(11)装罐
将果汁加热，在汁温不低于80℃条件下装罐并迅速封口，封口后迅速杀菌，然后快速冷却至40℃以下，再在10℃下冷藏。
2.根据权利要求1所述的一种金柚果汁浓缩浆制备方法，其特征在于，所述步骤(3)中消毒剂选用二氧化氯。
3.根据权利要求1所述的一种金柚果汁浓缩浆制备方法，其特征在于：所述步骤(10)中蒸发温度设置为35-50℃，时间设置为5-10s。
4.根据权利要求1所述的一种金柚果汁浓缩浆制备方法，其特征在于：所述步骤(11)中杀菌公式为5′-10′/100℃。
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