CN103478819A - 一种枇杷、番茄复合饮料及其加工方法 - Google Patents
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Abstract
本发明公开了一种枇杷、番茄复合饮料及其加工方法,它是由以下重量配比的原料制成:枇杷汁30~42%、番茄汁20~30%、柠檬酸0.08~0.3%、甜味剂3~8%、稳定剂0.1~0.5%、护色剂0.07~0.35%,余量为水。本发明以枇杷汁、番茄汁及其他调味剂,经枇杷汁制备、番茄汁制备、调味、混合、装罐、灭菌等步骤加工成的枇杷、番茄复合饮料,酸甜适口、色泽均匀,既具有枇杷汁的风味又富含番茄的营养成分,经常饮用可清热降火,有延缓衰老、预防防癌的作用,老少皆宜。
Description
技术领域
本发明涉及饮料加工技术领域,具体涉及一种枇杷、番茄复合饮料及其加工方法。
背景技术
枇杷(学名:Eriobotrya japonica),中文古名为芦橘,又名金丸、芦枝、琵琶果,是蔷薇科中的枇杷属的一种植物。枇杷原产中国东南部,因果子形状似琵琶乐器而名,是我国南方特色珍果。枇杷果味甘酸、性平,入肺、胃经,具有有清热、润肺、止咳化痰等功效。据分析,每100g枇杷鲜果中含蛋白质1.1g、脂肪0.5g、碳水化合物7~12g、钙54mg、磷28mg、铁0.4mg、胡萝卜1.52mg、维生素C16mg,还含有多种生理所需物质。《本草纲目》记载“枇杷入药,滋肝润肺”,枇杷被誉为“药用水果”。目前将枇杷果实加工成饮料的较多,但其味道单一、营养不够丰富,较少有枇杷复合饮料的报道。
番茄(Tomato)别名西红柿、洋柿子,古名六月柿、喜报三元。在秘鲁和墨西哥,最初称之为“狼桃”。番茄果实营养丰富,有特殊风味,可以生食、煮食、加工制成番茄酱、汁或整果罐藏被誉为“药用蔬菜”。番茄除了富含各种营养成分外,还富含对人体保健具有十分重要意义的番茄红素。番茄红素具有很强的抗氧化、清除自由基,延缓衰老,防癌,防止心脑血管疾病等功能。将枇杷、番茄2种果蔬为原料研发制成枇杷、番茄混合果肉饮料不仅丰富了果蔬饮料品种、提高经济效益,而且具有较好推广和示范作用。
发明内容
针对上述的不足,本发明所要解决的技术问题是提供一种味道独特、营养丰富的枇杷、番茄复合饮料及其加工方法。
为解决上述问题,本发明通过以下技术方案实现:
一种枇杷、番茄复合饮料,是由以下重量配比的原料制成:枇杷汁30~42%、番茄汁20~30%、柠檬酸0.08~0.3%、甜味剂3~8%、稳定剂0.1~0.5%、护色剂0.07~0.35%,余量为水。
进一步地,所述稳定剂可以由CMC-Na、黄原酸和琼脂按1:1:3的质量比混合而成。
优选地,所述甜味剂为蔗糖或白糖。
上述方案中,进一步地,所述护色剂可以为异抗坏血酸钠。
一种枇杷、番茄复合饮料的加工方法,包括以下步骤:
1)枇杷汁的制备:挑选成熟度在8成熟以上的枇杷果实,剔除病虫果、霉烂果、发酵果及杂质,洗净去核,然后放入温度为90~110℃、浓度为0.08~0.2柠檬酸的烫漂液中漂烫1~5min,再破碎、打浆,得枇杷原浆;然后向枇杷原浆中加入复合酶、所述复合酶的加入量为枇杷原浆重量的0.5%,于45~60℃的条件下酶解90~110min,再加热至100℃,保持1~3min,即得所述枇杷汁;
2)番茄汁的制备:取新鲜、成熟度为9成以上的番茄,洗净、去头梗,然后榨浆,得番茄原浆;再加入抗氧化剂搅拌均匀、所述抗氧化剂的加入量为番茄原浆重量的0.15%,加热5~10min,即制得所述番茄汁;
3)调味、混合:按量取柠檬酸和甜味剂,加入1~3倍水、均质,加热至其溶解,然后加入步骤1)制得的枇杷汁、步骤2)制得的番茄汁及稳定剂和护色剂,搅拌均匀,再继续加热1~8min,即得复合饮料半成品;
4)装罐、灭菌:将步骤3)制得的复合饮料半成品进行装罐、封口,在100℃下灭菌5~10min,再冷却至常温,即得成品。
上述方案中,进一步地,步骤1)中所述复合酶由果胶酶和纤维素酶按1:1的质量比混合而得。
上述方案中,优选地,步骤2)中所述抗氧化剂由异VC钠和多聚磷酸盐按1:20的质量比混合而得。
本发明的有益效果为:
1、本发明以枇杷汁、番茄汁及其他调味剂,经枇杷汁制备、番茄汁制备、调味、混合、装罐、灭菌等步骤加工成的枇杷、番茄复合饮料,酸甜适口、色泽均匀,既具有枇杷汁的风味又富含番茄的营养成分,经常饮用可清热降火,有延缓衰老、预防防癌的作用,老少皆宜;
2、本发明将枇杷、番茄2种果蔬为原料制成枇杷、番茄复合饮料不仅丰富了果蔬饮料品种、提高经济效益,而且具有较好推广和示范作用。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明,但不局限于这些实施例。
实施例1
一种枇杷、番茄复合饮料,是由以下重量配比的原料制成:枇杷汁32%、番茄汁20%、柠檬酸0.1%、白糖3.5%、稳定剂0.15%、异抗坏血酸钠0.08%,余量为水,其中所述稳定剂由CMC-Na、黄原酸和琼脂按1:1:3的质量比混合而成;
上述枇杷、番茄复合饮料的加工方法,包括以下步骤:
1)枇杷汁的制备:挑选成熟度在8成熟以上的枇杷果实,剔除病虫果、霉烂果、发酵果及杂质,洗净去核,然后放入温度为90℃、浓度为0.08柠檬酸的烫漂液中漂烫5min,再破碎、打浆,得枇杷原浆;然后向枇杷原浆中加入由果胶酶和纤维素酶按1:1的质量比混合而得的复合酶、所述复合酶的加入量为枇杷原浆重量的0.5%,于45℃的条件下酶解110min,再加热至100℃,保持3min,即得所述枇杷汁;
2)番茄汁的制备:取新鲜、成熟度为9成以上的番茄,洗净、去头梗,然后榨浆,得番茄原浆;再加入由异VC钠和多聚磷酸盐按1:20的质量比混合而得的抗氧化剂搅拌均匀、所述抗氧化剂的加入量为番茄原浆重量的0.15%,加热8min,即制得所述番茄汁;
3)调味、混合:按量取柠檬酸和甜味剂,加入2倍水、均质,加热至其溶解,然后加入步骤1)制得的枇杷汁、步骤2)制得的番茄汁及稳定剂和异抗坏血酸钠,搅拌均匀,再继续加热5min,即得复合饮料半成品;
4)装罐、灭菌:将步骤3)制得的复合饮料半成品进行装罐、封口,在100℃下灭菌5min,再冷却至常温,即得成品。
实施例2
一种枇杷、番茄复合饮料,是由以下重量配比的原料制成:枇杷汁37%、番茄汁25%、柠檬酸0.2%、蔗糖5.5%、稳定剂0.35%、异抗坏血酸钠0.2%,余量为水,其中所述稳定剂由CMC-Na、黄原酸和琼脂按1:1:3的质量比混合而成;
上述枇杷、番茄复合饮料的加工方法,包括以下步骤:
1)枇杷汁的制备:挑选成熟度在8成熟以上的枇杷果实,剔除病虫果、霉烂果、发酵果及杂质,洗净去核,然后放入温度为100℃、浓度为0.1柠檬酸的烫漂液中漂烫3min,再破碎、打浆,得枇杷原浆;然后向枇杷原浆中加入由果胶酶和纤维素酶按1:1的质量比混合而得的复合酶、所述复合酶的加入量为枇杷原浆重量的0.5%,于55℃的条件下酶解100min,再加热至100℃,保持2min,即得所述枇杷汁;
2)番茄汁的制备:取新鲜、成熟度为9成以上的番茄,洗净、去头梗,然后榨浆,得番茄原浆;再加入由异VC钠和多聚磷酸盐按1:20的质量比混合而得的抗氧化剂搅拌均匀、所述抗氧化剂的加入量为番茄原浆重量的0.15%,加热5min,即制得所述番茄汁;
3)调味、混合:按量取柠檬酸和甜味剂,加入3倍水、均质,加热至其溶解,然后加入步骤1)制得的枇杷汁、步骤2)制得的番茄汁及稳定剂和异抗坏血酸钠,搅拌均匀,再继续加热8min,即得复合饮料半成品;
4)装罐、灭菌:将步骤3)制得的复合饮料半成品进行装罐、封口,在100℃下灭菌6min,再冷却至常温,即得成品。
实施例3
一种枇杷、番茄复合饮料,是由以下重量配比的原料制成:枇杷汁40%、番茄汁30%、柠檬酸0.3%、白糖8%、稳定剂0.5%、异抗坏血酸钠0.35%,余量为水,其中所述稳定剂由CMC-Na、黄原酸和琼脂按1:1:3的质量比混合而成;
上述枇杷、番茄复合饮料的加工方法,包括以下步骤:
1)枇杷汁的制备:挑选成熟度在8成熟以上的枇杷果实,剔除病虫果、霉烂果、发酵果及杂质,洗净去核,然后放入温度为100℃、浓度为0.15柠檬酸的烫漂液中漂烫3min,再破碎、打浆,得枇杷原浆;然后向枇杷原浆中加入由果胶酶和纤维素酶按1:1的质量比混合而得的复合酶、所述复合酶的加入量为枇杷原浆重量的0.5%,于60℃的条件下酶解90min,再加热至100℃,保持1min,即得所述枇杷汁;
2)番茄汁的制备:取新鲜、成熟度为9成以上的番茄,洗净、去头梗,然后榨浆,得番茄原浆;再加入由异VC钠和多聚磷酸盐按1:20的质量比混合而得的抗氧化剂搅拌均匀、所述抗氧化剂的加入量为番茄原浆重量的0.15%,加热10min,即制得所述番茄汁;
3)调味、混合:按量取柠檬酸和甜味剂,加入1倍水、均质,加热至其溶解,然后加入步骤1)制得的枇杷汁、步骤2)制得的番茄汁及稳定剂和异抗坏血酸钠,搅拌均匀,再继续加热10min,即得复合饮料半成品;
4)装罐、灭菌:将步骤3)制得的复合饮料半成品进行装罐、封口,在100℃下灭菌7min,再冷却至常温,即得成品。
Claims (7)
1.一种枇杷、番茄复合饮料,其特征在于,由以下重量配比的原料制成:枇杷汁30~42%、番茄汁20~30%、柠檬酸0.08~0.3%、甜味剂3~8%、稳定剂0.1~0.5%、护色剂0.07~0.35%,余量为水。
2.根据权利要求1所述的枇杷、番茄复合饮料,其特征在于:所述稳定剂由CMC-Na、黄原酸和琼脂按1:1:3的质量比混合而成。
3.根据权利要求1所述的枇杷、番茄复合饮料,其特征在于:所述甜味剂为蔗糖或白糖。
4.根据权利要求1所述的枇杷、番茄复合饮料,其特征在于:所述护色剂为异抗坏血酸钠。
5.一种枇杷、番茄复合饮料的加工方法,其特征在于包括以下步骤:
1)枇杷汁的制备:挑选成熟度在8成熟以上的枇杷果实,剔除病虫果、霉烂果、发酵果及杂质,洗净去核,然后放入温度为90~110℃、浓度为0.08~0.2柠檬酸的烫漂液中漂烫1~5min,再破碎、打浆,得枇杷原浆;然后向枇杷原浆中加入复合酶、所述复合酶的加入量为枇杷原浆重量的0.5%,于45~60℃的条件下酶解90~110min,再加热至100℃,保持1~3min,即得所述枇杷汁;
2)番茄汁的制备:取新鲜、成熟度为9成以上的番茄,洗净、去头梗,然后榨浆,得番茄原浆;再加入抗氧化剂搅拌均匀、所述抗氧化剂的加入量为番茄原浆重量的0.15%,加热5~10min,即制得所述番茄汁;
3)调味、混合:按量取柠檬酸和甜味剂,加入1~3倍水、均质,加热至其溶解,然后加入步骤1)制得的枇杷汁、步骤2)制得的番茄汁及稳定剂和护色剂,搅拌均匀,再继续加热1~8min,即得复合饮料半成品;
4)装罐、灭菌:将步骤3)制得的复合饮料半成品进行装罐、封口,在100℃下灭菌5~10min,再冷却至常温,即得成品。
6.根据权利要求5所述的枇杷、番茄复合饮料的加工方法,其特征在于:步骤1)中所述复合酶由果胶酶和纤维素酶按1:1的质量比混合而得。
7.根据权利要求5所述的枇杷、番茄复合饮料的加工方法,其特征在于:步骤2)中所述抗氧化剂由异VC钠和多聚磷酸盐按1:20的质量比混合而得。
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