CN102626243B - 一种山楂与黑加仑复合功能饮料的制备方法 - Google Patents
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Abstract
本发明涉及一种山楂与黑加仑复合功能饮料的制备方法,是以山楂浸提液和黑加仑果汁为主要原料,通过热浸提山楂得到山楂汁,压榨酶解黑加仑得到黑加仑果汁,将其复合经过离心澄清处理后,添加苹果酸、维生素C、蔗糖和氯化钠后均质,再经巴氏杀菌、热灌装、冷却后入库冷藏过程制成。本功能饮料在山楂和黑加仑黄酮、花色素和维生素C及其他有益因子的协同作用下,可以有效地补充各种必需的营养因子,维持膳食平衡,缓解现代生活中的亚健康状态,提高人们身体的免疫力,填补我国饮料加工领域中复合功能产品的空白。
Description
技术领域
本发明属于食品科学技术领域,涉及饮料,尤其是一种利用山楂和黑加仑制备复合功能饮料的方法。
背景技术
山楂又名红果、山里红、胭脂果,具有很高的营养和药用价值。山楂乃保健之食品,山楂果肉富含矿物质、维生素、氨基酸以及膳食纤维等多种人体必需的营养物质;山楂中富含的柠檬酸、苹果酸等多种有机弱酸能促进胃蛋白酶的分泌,有助于消化、增进食欲的功能;山楂中的黄酮类化合物具有很好的医疗和保健作用;山楂中的膳食纤维可以促进小肠蠕动,具有润肠汁功效。山楂花色还素有降压之功能,能防治心血管疾病,具有扩张血管、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静功效。山楂酸还有强心功效,对老年性心脏病也有益处。山楂能开胃消食,特别对消肉食积滞作用更好。
山楂是含酸量较浓的水果,含总酸的1.8%-3.6%。山楂果实中的果胶含量一般为3%-4%,每一百克山楂果肉中含维生素65mg左右,高者可达85mg以上,是一种维生素C含量较高的果品;每一千克山楂果实中还含有维生素B10.12mg-0.43mg、维生素B20.32mg-0.60mg。山楂中功能成分黄酮含量每一百克果实可达20mg左右。
黑加仑又名黑夏果、黑豆果,学名黑穗醋栗,为虎耳草科,茶麓子属植物的果实,属多年生小灌木。黑加仑果汁呈透明的紫黑色,含多种生物类黄酮(花色素)、18种氨基酸(蛋氨酸的含量是其它任何果实所不能比拟的)、多种矿物质(其中Ca含量为水果之冠)、醇类、酯类、多种维生素,尤其是含有大量的维生素A、B、C和PP,而以C和PP最多,维生素C的含量居我国现有野生浆果之首,比苹果、桃和葡的含量要高出几倍至上百倍,被誉为“维C王果”。中国预防医学科学院营养与食品卫生研究所1987年经全面分析及人体试验发现中国黑龙江的一种桨果“黑加仑”果汁的蛋白质含量居我国现有山野果之冠,特别发现其果汁含有能阻断强致癌物亚硝基吗淋合成的物质,对癌细胞具有一定抑制作用,每天饮用20mL的黑加仑原果汁,具有阻止人体摄入30mg的硝酸盐所致的体内亚硝酸胺合成的作用。
山楂和黑加仑都是开发功能性食品的优质原材料,但都缺乏系统的研究和开发应用,而且缺乏将其做成复合功能饮料的技术,因此开发一种由山楂和黑加仑复合的饮料具有广泛的市场前景。此外,山楂和黑加仑复合饮料的开发,不仅在营养价值、产品形式上有所改进和创新,同时,也使我国大量的山楂和黑加仑水果资源得到了合理的利用,这不仅提高了经济效益,也创造了较高的社会价值。
通过检索,尚未发现与本发明申请相关的公开专利文献。
发明内容
本发明的目的是提供一种山楂与黑加仑复合功能饮料的制备方法,所制备的复合功能饮料营养丰富、口味独特、具有免疫功能。
本发明实现目的的技术方案是:
一种山楂与黑加仑复合功能饮料的制备方法,步骤是:
(1)将山楂挑选清洗干净后,切片去核得到山楂果肉,与纯净水混合,将混合后的山楂和水打浆处理,得到山楂浆液;
(2)将山楂浆液在70℃~80℃温度下浸提60min~80min,然后过滤浸提液,得到澄清的山楂汁,待用;
(3)将黑加仑挑选清洗后榨汁,向榨汁内添加纤维素酶、果胶酶进行酶解,酶解温度45℃~50℃,酶解时间100min~120min;
(4)将酶解后的黑加仑果汁灭酶;
(5)将灭酶后的黑加仑果汁均质,得到黑加仑澄清果汁;
(6)将待用山楂汁和黑加仑澄清果汁按质量比4∶1~8∶1的比例混合形成混合汁,将该混合汁离心处理,相对离心力为2000~2500,离心时间10min~15min,取上清液,得到透明的混合澄清汁;
(7)将得到的混合澄清汁进行辅料复配,添加辅料,均质;
(8)将复配好的果汁巴氏杀菌,得到复合果汁;
(9)将杀菌后的复合果汁迅速进行热灌装,即得成品。
而且,所述步骤(1)中山楂果肉与纯净水的质量比为1∶6。
而且,所述步骤(3)中纤维素酶、果胶酶的添加量占榨汁总量的质量百分比均为0.2%~0.4%。
而且,所述步骤(7)中的辅料为柠檬酸、苹果酸、维生素C、蔗糖及氯化钠,各辅料的添加量占混合澄清汁总量的质量百分比分别为:柠檬酸添加量为0.02%~0.05%,苹果酸添加量0.01%~0.03%,维生素C添加量1%~3%,蔗糖添加量10%~13%,氯化钠添加量0.01%~0.015%。
而且,所述步骤(8)中巴氏杀菌在80℃~90℃进行,并保持5min~10min。
本发明的优点和积极效果是:
1、本功能饮料中,山楂含有较高的有机酸含量,浸提得汁后,可以得到高酸低PH值的山楂汁,而山楂和黑加仑所富含的花青素和维生素C在低pH值条件下可以得到有效的保护,从而保证了本发明的色泽稳定和较高的营养品质。
2、本功能饮料中,山楂汁色泽呈现喜人的亮红色,黑加仑汁为紫黑色,将两种果汁按比例混合后,可以得到的紫宝石红色,赋予复合果汁较好的色泽度。
3、本功能饮料中,山楂含有大量有益健康的保健因子---黄酮类物质,黄酮类物质给复合果汁带来苦涩口感,通过添加气味香甜、口感甜润黑加仑汁,可以有效地遮盖山楂汁的苦涩味,从而得到营养价值高而且口感良好的复合果汁。
4、本功能饮料含有大量的可溶性膳食纤维,膳食纤维能促进小肠蠕动从而具有润肠之功效。
5、本功能饮料富含花青素,而花青素是纯天然的抗衰老的营养补充剂,研究证明是当今人类发现最有效的抗氧化剂,它的抗氧化性能比维生素E高出五十倍,比维生素C高出二十倍,具有比普通饮料更高的营养价值,有助于维持人体膳食平衡,提高免疫力,利于人体健康。
6、本功能饮料在山楂和黑加仑黄酮、花色素和维生素C及其他有益因子的协同作用下,可以有效地补充各种必需的营养因子,维持膳食平衡,缓解现代生活中的亚健康状态,提高人们身体的免疫力,填补我国饮料加工领域中复合功能产品的空白。
附图说明
图1是本发明复合功能饮料的工艺流程图。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1:
一种山楂与黑加仑复合功能饮料的制备方法,步骤是:
(1)将山楂挑选清洗干净后,切片去核得到100kg山楂果肉,与纯净水按质量比1∶6的比例混合,将混合后的山楂和水打浆处理,得到山楂浆液;
(2)将山楂浆液在75℃温度下浸提70min,然后用8层纱布过滤浸提液,以减少浸提液花色素的降解和提高浸提液可溶性固形物含量,得到澄清的山楂汁,待用;
(3)将200kg黑加仑挑选清洗后,榨汁;向榨汁内添加纤维素酶0.8kg、果胶酶0.8kg进行酶解,酶解温度48℃,酶解时间100min;
(4)将酶解后的黑加仑果汁在100℃温度下,灭酶1min;
(5)将灭酶后的黑加仑果汁均质3次,均质压力20MP,得到黑加仑澄清果汁;
(6)将待用的600kg山楂汁和100kg黑加仑澄清果汁混合形成混合汁,将该混合汁离心处理,相对离心力2200,离心时间10min,取上清液,得到透明的混合澄清汁;
离心处理后可以去除复合果汁中不溶性纤维素、蛋白质、单宁等不溶性大分子物质,提高复合果汁的澄清度和稳定性。
(7)将得到的混合澄清汁进行辅料复配,添加柠檬酸0.1kg、苹果酸0.08kg、维生素C5kg、蔗糖55kg,氯化钠0.05kg等辅料后,均质;
(8)将复配好的果汁在85℃温度下巴氏杀菌,持续时间7min,得到复合果汁;
(9)将杀菌后的复合果汁在95℃温度下迅速进行热灌装,即得成品。该成品在冷却后在4℃温度下储存待售。
实施例2:
一种山楂与黑加仑复合功能饮料的制备方法,步骤是:
(1)将山楂挑选清洗干净后,切片去核得到100kg山楂果肉,与纯净水按质量比1∶6的比例混合,将混合后的山楂和水打浆处理,得到山楂浆液;
(2)将山楂浆液在78℃温度下浸提65min,然后用8层纱布过滤浸提液,得到澄清的山楂汁,待用;
(3)将150kg黑加仑挑选清洗后,榨汁;向榨汁内添加纤维素酶0.6kg、果胶酶0.6kg进行酶解,酶解温度50℃,酶解时间120min;
(4)将酶解后的黑加仑果汁在100℃温度下,灭酶1min;
(5)将灭酶后的黑加仑果汁均质3次,均质压力20MP,得到黑加仑澄清果汁;
(6)将待用的500kg山楂汁和100kg黑加仑澄清果汁混合形成混合汁,将该混合汁离心处理,相对离心力2400,离心时间15min,取上清液,得到透明的混合澄清汁;
(7)将得到的混合澄清汁进行辅料复配,添加柠檬酸0.15kg、苹果酸0.06kg、维生素C7kg、蔗糖72kg,氯化钠0.06kg等辅料后,均质;
(8)将复配好的果汁在88℃温度下巴氏杀菌,持续时间6min,得到复合果汁;
(9)将杀菌后的复合果汁在95℃温度下迅速进行热灌装,即得成品。该成品在冷却后在4℃温度下储存待售。
本实施例未叙部分同于实施例1。
本发明的功能原理是:
山楂汁由于含有大量有益健康的保健因子---黄酮类物质,但是黄酮类物质给山楂汁带来苦涩口感,而黑加仑汁气味香甜、口感甜润,与山楂汁混合后可以有效地遮盖山楂汁的苦涩味。山楂汁色泽呈现喜人的亮红色,黑加仑汁为紫黑色,将两种果汁按比例混合后,可以得到的紫宝石红色,赋予复合果汁较好的色泽度。
Claims (3)
1.一种山楂与黑加仑复合功能饮料的制备方法,其特征在于:步骤是:
⑴将山楂挑选清洗干净后,切片去核得到山楂果肉,与纯净水混合,将混合后的山楂和水打浆处理,得到山楂浆液;
⑵将山楂浆液在70℃~80℃温度下浸提60min~80min,然后过滤浸提液,得到澄清的山楂汁,待用;
⑶将黑加仑挑选清洗后榨汁,向榨汁内添加纤维素酶、果胶酶进行酶解,酶解温度45℃~50℃,酶解时间100min~120min;
⑷将酶解后的黑加仑果汁灭酶;
⑸将灭酶后的黑加仑果汁均质,得到黑加仑澄清果汁;
⑹将待用山楂汁和黑加仑澄清果汁按质量比4:1~8:1的比例混合形成混合汁,将该混合汁离心处理,相对离心力为2000~2500,离心时间10min~15min,取上清液,得到透明的混合澄清汁;
⑺将得到的混合澄清汁进行辅料复配,添加辅料,均质;
所述步骤⑺中的辅料为柠檬酸、苹果酸、维生素C、蔗糖及氯化钠,各辅料的添加量占混合澄清汁总量的质量百分比分别为:柠檬酸添加量为0.02%~0.05%,苹果酸添加量0.01%~0.03%,维生素C添加量1%~3%,蔗糖添加量10%~13%,氯化钠添加量0.01%~0.015%;
⑻将复配好的果汁巴氏杀菌,得到复合果汁;
所述步骤⑻中巴氏杀菌在80℃~90℃进行,并保持5min~10min;
⑼将杀菌后的复合果汁迅速进行热灌装,即得成品。
2.根据权利要求1所述的山楂与黑加仑复合功能饮料的制备方法,其特征在于:所述步骤⑴中山楂果肉与纯净水的质量比为1:6。
3.根据权利要求1所述的山楂与黑加仑复合功能饮料的制备方法,其特征在于:所述步骤⑶中纤维素酶、果胶酶的添加量占榨汁总量的质量百分比均为0.2%~0.4%。
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