CN116746646A - 一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺 - Google Patents
一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺 Download PDFInfo
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Abstract
本发明提供了一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，包括以下步骤：步骤S1、取胡萝卜，洗净去腐及杂质，切胡萝卜块；步骤S2、取脆苹果，洗净去腐及杂质，切苹果块，加入维生素C粉末撒匀；步骤S3、取芹菜，用清水漂洗干净沥干；步骤S4、将苹果块和芹菜段置于榨汁机内混合榨汁；步骤S5、将苹果芹菜混合汁、胡萝卜、白砂糖、亚麻胶、水混合，过胶体磨打浆；步骤S6、将混合浆液过均质机均质，将经过均质的混合浆液加入到超高压杀菌机内；步骤S7、将经过超高压杀菌的混合果蔬汁灌装于洁净的包装瓶内，得到HPP+混合果蔬汁饮料；本发明能够实现采用超高压杀菌技术，避免或减少热杀菌引起的营养成分制备非热加工苹果胡萝卜芹菜汁饮料。
Description
技术领域
本发明涉及制备饮品工艺技术领域，特别是一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺。
背景技术
现有技术从查阅的文献资料看，饮料封瓶检测时存在两个问题：第一，都只报道了微生物数量下降了多少个数量级，但都没有报道最终的样品中微生物的具体数量是多少，是否符合《食品安全国家标准饮料》(GB7101)要求，因此不具有实用性；第二，都没有进行稳定考察，即在一定期限内(或货架期内)是否仍然符合《食品安全国家标准饮料》(GB7101)要求，不具有实用性。
传统的饮料装瓶后静高压杀菌的杀菌效果达不到《食品安全国家标准饮料》(GB7101)，无法变成商品，不具有实用性，至今没有一款静高压杀菌的产品上市。
发明内容
有鉴于此，本发明的目的是提供一种能够实现采用超高压杀菌技术，避免或减少热杀菌引起的营养成分制备非热加工苹果胡萝卜芹菜汁饮料的工艺。
本发明采用以下方法来实现：一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，包括以下步骤：
步骤S1、取胡萝卜，洗净去腐及杂质，切胡萝卜块，置于开水中荡煮2分钟-5分钟，
捞出，沥干待用；
步骤S2、取脆苹果，洗净去腐及杂质，切苹果块，加入维生素C粉末撒匀；
步骤S3、取芹菜，用清水漂洗干净沥干，切成芹菜段，投入水中漂烫，然后捞出用冷水冲洗，沥干待用；
步骤S4、将苹果块和芹菜段置于榨汁机内混合榨汁；
步骤S5、将苹果芹菜混合汁、胡萝卜、白砂糖、亚麻胶、水混合，过胶体磨打浆；
步骤S6、将混合浆液过均质机均质，将经过均质的混合浆液加入到超高压杀菌机内，先以静压400MPa-600MPa保压，保压5分钟-30分钟杀菌、再以100MPa-300MPa进行超高压均质杀菌。
步骤S7、将经过超高压杀菌的混合果蔬汁灌装于洁净的包装瓶内，加盖密封，得到HPP+混合果蔬汁，放置在0℃-5℃内保存。
进一步的，所述混合果蔬汁的配料重量份数分别是：苹果为12份-25份、胡萝卜为12份-25份、芹菜为10份-20份、白砂糖为3份-6份、维生素C为0.03份-0.15份、亚麻胶为0.02份-0.15份和水为10份-20份。
进一步的，所述胡萝卜块为2cm-5cm，苹果块的大小为3cm-5cm，芹菜段的长度为3-6cm。
进一步的，所述步骤S3进一步具体为：取芹菜，剔去根部及叶、泥沙、杂质、异物、霉腐虫害部分，用清水漂洗干净沥干，切成芹菜段，投入80℃以上水中漂烫2分钟-5分钟，捞出，用冷水冲洗，沥干待用。
进一步的，所述步骤S6进一步具体为：先以静压400MPa-600MPa保压，保压5分钟-30分钟杀菌、再以100MPa-300MPa进行超高压均质杀菌，再进行冷却至10℃以下。
进一步的，所述步骤S7进一步具体为：将经过超高压杀菌的混合果蔬汁灌装于洁净的包装瓶内，加盖密封，得到HPP+混合果蔬汁，放置在0℃-5℃内保存。
本发明的有益效果在于：本工艺技术不需添加任何防腐剂、香精；本工艺技术将果蔬中的果肉组织、膳食纤维尽量压榨到产品中，使产品中保存了大量的果肉、膳食纤维；本工艺技术采用超高压均质技术，使粗纤维变成细小的纤维，在产品储存过程中不会产生沉淀；本品口感清爽、新鲜，果蔬味浓郁，没有热杀菌饮料的金属味，而传统的加热杀菌产品金属味很浓；本技术采用超高压杀菌技术，避免或减少热杀菌引起的营养成分(如易氧化分解维生素)的损失。
附图说明
图1为本发明的工艺流程示意图。
图2为HPP+苹果胡萝卜芹菜汁饮料稳定性考察结果表。
具体实施方式
下面结合附图对本发明做进一步说明。
请参阅图1所示，本发明提供了一实施例：制备过程及技术要求：
取胡萝卜，洗净去腐及杂质，必要时去皮，切2cm-5cm小块，置于开水中荡煮2分钟-5分钟，捞出，沥干待用。
取脆苹果，洗净去腐及杂质，切3cm-5cm小块，加入维生素C粉末撒匀，待用。
取芹菜，剔去根部及叶、泥沙、杂质、异物、霉腐虫害部分，用清水漂洗干净沥干，切成3-6cm短。投入80℃以上水中漂烫2分钟-5分钟，捞出，用冷水冲洗，沥干待用。
将苹果块、芹菜段置于榨汁机内混合榨汁，尽量榨干，仅剩下苹果皮及芹菜的筋丝，使苹果、芹菜的纤维尽量进入榨汁液中。
将苹果芹菜混合汁、胡萝卜、白砂糖、亚麻胶、水混合，过胶体磨打浆。
将混合浆液过均质机均质，均质压力为高压20MPa-35MPa，低压8MPa-15MPa。
将经过均质的混合浆液加入到超高压杀菌机内，先以静压400MPa-600MPa保压5分钟-30分钟杀菌、再以100MPa-300MPa进行超高压均质杀菌，迅速冷却至10℃以下。
将经过超高压杀菌的混合果蔬汁灌装于洁净的包装瓶内，加盖密封，得到HPP+混合果蔬汁。
0℃-5℃保存。
配料：
苹果：12份-25份，成熟度良好，果实新鲜完整，质量等级和理化指标应符合内控标准要求，农药残留应符合GB2763标准要求，污染物限量应符合GB 2762标准要求。
胡萝卜：12份-25份，色泽和形态特征整齐一致，表皮新鲜完整光滑，质量等级和理化指标应符合内控标准要求，农药残留应符合GB2763标准要求，污染物限量应符合GB 2762标准要求。
芹菜：10份-20份，同一品种，植株鲜嫩，质量等级和理化指标应符合内控标准要求，农药残留应符合GB 2763标准要求，污染物限量应符合GB2762标准要求。
白砂糖：3份-6份，质量符合GB/T 317标准要求。
维生素C：0.03份-0.15份，质量符合GB 14754标准要求，使用量符合GB2760标准要求。
亚麻胶：0.02份-0.15份，质量符合GB 1886.175标准要求，使用量符合GB2760标准要求。
水：10份-20份，符合GB 5749标准要求。
实施例一：以重量份数计算，取苹果13份、胡萝卜15份，芹菜17份、白砂糖4份、维生素C0.1份、亚麻胶0.07份和水15份，将苹果块、芹菜段置于榨汁机内混合榨汁，尽量榨干，仅剩下苹果皮及芹菜的筋丝，使苹果、芹菜的纤维尽量进入榨汁液中；将苹果芹菜混合汁、胡萝卜、白砂糖、亚麻胶、水混合，过胶体磨打浆；将混合浆液过均质机均质，均质压力为高压20MPa-35MPa，低压8MPa-15MPa；将经过均质的混合浆液加入到超高压杀菌机内，先以静压400MPa-600MPa保压5分钟-30分钟杀菌、再以100MPa-300MPa进行超高压均质杀菌，迅速冷却至10℃以下；将经过超高压杀菌的果蔬汁灌装于洁净的包装瓶内，加盖密封，得到HPP+混合果蔬汁。
本发明中HPP+为静高压与超高压均质联合技术，所述均质机、胶体磨和超高压杀菌机均为现有技术，本领域技术人员已经能够清楚了解，在此不进行详细说明。
请参阅图2所示，本公司的超高压工艺技术采用静高压杀菌与超高压均质杀菌工艺相结合，与传统的装瓶后静高压杀菌工艺相比，杀菌效率较之大幅度提高，各项检验结果符合《食品安全国家标准饮料》(GB7101)，满足上市要求，目前已经过三个月的稳定性考察，检验结果均符合要求。(见HPP+苹果胡萝卜芹菜汁饮料稳定性考察结果表)；我公司制备的样品感官、微生物结果符合《食品安全国家标准饮料》(GB7101)要求；制备的样品已进行了3个月的进行稳定考察，检验结果仍然符合《食品安全国家标准饮料》(GB7101)要求。完全具有上市变成商品的条件，具有优越的实用性；本品采用对原料进行HPP+杀菌后，再进行灌装，生产效率大幅度提高。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (6)
1.一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，其特征在于，包括以下步骤：
步骤S1、取胡萝卜，洗净去腐及杂质，切胡萝卜块，置于开水中荡煮2分钟-5分钟，捞出，沥干待用；
步骤S2、取脆苹果，洗净去腐及杂质，切苹果块，加入维生素C粉末撒匀；
步骤S3、取芹菜，用清水漂洗干净沥干，切成芹菜段，投入水中漂烫，然后捞出用冷水冲洗，沥干待用；
步骤S4、将苹果块和芹菜段置于榨汁机内混合榨汁；
步骤S5、将苹果芹菜混合汁、胡萝卜、白砂糖、亚麻胶、水混合，过胶体磨打浆；
步骤S6、将混合浆液过均质机均质，将经过均质的混合浆液加入到超高压杀菌机内，经过静压杀菌、超高压均质杀菌；
步骤S7、将经过超高压杀菌的混合果蔬浊汁灌装于洁净的包装瓶内，得到HPP+混合果蔬汁饮料。
2.根据权利要求1所述的一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，其特征在于：所述混合果蔬浊汁的配料重量份数分别是：苹果为12份-25份、胡萝卜为12份-25份、芹菜为10份-20份、白砂糖为3份-6份、维生素C为0.03份-0.15份、亚麻胶为0.02份-0.15份和水为10份-20份。
3.根据权利要求1所述的一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，其特征在于：所述胡萝卜块为2cm-5cm，苹果块的大小为3cm-5cm，芹菜段的长度为3-6cm。
4.根据权利要求1所述的一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，其特征在于：所述步骤S3进一步具体为：取芹菜，剔去根部及叶、泥沙、杂质、异物、霉腐虫害部分，用清水漂洗干净沥干，切成芹菜段，投入80℃以上水中漂烫2分钟-5分钟，捞出，用冷水冲洗，沥干待用。
5.根据权利要求1所述的一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，其特征在于：所述步骤S6进一步具体为：先以静压400MPa-600MPa保压，保压5分钟-30分钟杀菌、再以100MPa-300MPa进行超高压均质杀菌，再进行冷却至10℃以下。
6.根据权利要求1所述的一种制备非热加工苹果胡萝卜芹菜汁饮料的工艺，其特征在于：所述步骤S7进一步具体为：将经过超高压杀菌的混合果蔬汁灌装于洁净的包装瓶内，加盖密封，得到HPP+混合果蔬汁饮料，放置在0℃-5℃内保存。
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