CN103549572A - 枸杞果汁饮料及其生产工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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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
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Abstract
本发明公开了一种枸杞果汁饮料及其生产工艺，所属食品技术领域;本发明枸杞果汁饮料由以下组份的配方组成：枸杞果汁10-30%、结晶果糖10-20%、杞花蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.1%,木糖醇0.3%、羧甲基纤维素钠0.1‰、黄原胶0.2%余量为纯净水；本发明通过以下工艺制成：制取枸杞果汁、配制糖水溶液、配制枸杞露溶液、定容、双联过滤、均质、超高温瞬间杀菌、灌装、二次杀菌；本发明枸杞果汁饮料口感纯正，富含多种天然氨基酸、维生素和矿物质，营养丰富。
Description
所属领域
本发明涉及食品技术领域，尤其涉及一种用饮料的配方及生产工艺。
技术背景
现代医学研究发现枸杞子具有增强机体免疫力（免疫调节功能），抑制肿瘤细胞增长抗氧化、延缓衰老，抗脂肪肝，降低血糖、血脂，降低胆固醇，增强运动耐力、名目等功效。上述功能起重要作用的因子，一般认为与枸杞子中存在的枸杞多糖、β-胡萝卜素、甜菜碱等化学成分有关。所以，以枸杞为主要原料的保健饮品，即健康又有营养。
发明内容
本发明的目的是为了公开一种口感清爽、枸杞味醇厚的枸杞果汁饮料及其生产工艺。
本发明枸杞果汁饮料采用了下列技术方案：
由以下配方组成：枸杞果汁10-30%、结晶果糖10-20%、杞花蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.1%,木糖醇0.3%、羧甲基纤维素钠0.1‰、黄原胶0.2%余量为纯净水。
枸杞果汁饮料生产用水必须是纯净水，硬度必须＜1.0mol/l，PH6.8-7.2；生产枸杞果汁所用果实必须为枸杞鲜果，枸杞果汁可溶性固形物＞14%，PH3.8-4.2；否则会影响产品的质量和感官。
本发明枸杞果汁饮料通过以下生产工艺制成：
a.制取枸杞果汁：将洁净的枸杞鲜果打制成枸杞果浆；在枸杞果酱中按比例加入抗氧化剂和果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到45-65℃，保温酶解3-12小时；然后过滤出枸杞果汁，加水配制出浓度为25%的枸杞果汁溶液;
b.配制糖水溶液：将配比为10-20%结晶果糖、0.3%杞花蜜、0.3%木糖醇、余量为纯净水的溶液混匀，加热至90℃溶解，过滤得到糖水溶液；
c.配制枸杞果汁溶液:在糖水溶液中，取配比10-30%枸杞果汁、0.1‰阿斯巴甜、羧甲基纤维素钠0.1‰、黄原胶0.2%加入到糖水溶液中升温至50℃溶解后，搅拌混匀;再加入0.1%的柠檬酸，搅拌均匀得到枸杞果汁溶液；
d.定容：检测枸杞果汁溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞果汁溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质;
f.均质：将双联过滤后的枸杞果汁溶液打入均质机进行均质处理；均质压力应控制在10mp-20mp之间；
g.超高温瞬间杀菌：将均质后的枸杞果汁溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒；
h.灌装：将经过超高温瞬间杀菌后的枸杞果汁溶液打入到高位罐，灌装温度顺达到70℃后进行灌装密封;
i.二次杀菌:将灌装后的枸杞果汁饮料玻璃瓶放置到95-100℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
本发明的有益效果在于口感好，富含多种天然氨基酸、维生素和矿物质，营养丰富。
附图说明：
以下结合附图及具体实施例对本发明做进一步说明:
附图1为本发明的生产工艺流程图。
具体实施方式:
本发明由以下配方组成：枸杞果汁10-30%、结晶果糖10-20%、杞花蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.1%,木糖醇0.3%、羧甲基纤维素钠0.1‰、黄原胶0.2%余量为纯净水。
枸杞果汁饮料生产用水必须是纯净水，硬度必须＜1.0mol/l，PH6.8-7.2；生产枸杞果汁所用果实必须为枸杞鲜果，枸杞果汁可溶性固形物＞14%，PH3.8-4.2；否则会影响产品的质量和感官。
如附图所示，本发明枸杞果汁饮料通过以下生产工艺制成：
a.制取枸杞果汁：将洁净的枸杞鲜果打制成枸杞果浆；在枸杞果酱中按比例加入抗氧化剂和果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到45-65℃，保温酶解3-12小时；然后过滤出枸杞果汁，加水配制出浓度为25%的枸杞果汁溶液;
b.配制糖水溶液：将配比为10-20%结晶果糖、0.3%杞花蜜、0.3%木糖醇、余量为纯净水的溶液混匀，加热至90℃溶解，过滤得到糖水溶液；
c.配制枸杞果汁溶液:在糖水溶液中，取配比10-30%枸杞果汁、0.1‰阿斯巴甜、羧甲基纤维素钠0.1‰、黄原胶0.2%加入到糖水溶液中升温至50℃溶解后，搅拌混匀;再加入0.1%的柠檬酸，搅拌均匀得到枸杞果汁溶液；
d.定容：检测枸杞果汁溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞果汁溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质;
f.均质：将双联过滤后的枸杞果汁溶液打入均质机进行均质处理；均质压力应控制在10mp-20mp之间；
g.超高温瞬间杀菌：将均质后的枸杞果汁溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒；
h.灌装：将经过超高温瞬间杀菌后的枸杞果汁溶液打入到高位罐，灌装温度顺达到70℃后进行灌装密封;
i.二次杀菌:将灌装后的枸杞果汁饮料玻璃瓶放置到95-100℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
Claims (5)
1.一种枸杞果汁饮料，其特征在于由以下组份的配方组成：枸杞果汁10-30%、结晶果糖10-20%、杞花蜜0.3%、阿斯巴甜0.1‰、柠檬酸0.1%,木糖醇0.3%、羧甲基纤维素钠0.1‰、黄原胶0.2%余量为纯净水。
2.一种枸杞果汁饮料生产工艺，其特征在于包含以下步骤：
a.制取枸杞果汁：将洁净的枸杞鲜果打制成枸杞果浆；在枸杞果酱中按比例加入抗氧化剂和果胶酶，调整pH值至3.5-4.5之间，搅拌均匀，升温到45-65℃，保温酶解3-12小时；然后过滤出枸杞果汁，加水配制出浓度为25%的枸杞果汁溶液;
b.配制糖水溶液：将配比为10-20%结晶果糖、0.3%杞花蜜、0.3%木糖醇、余量为纯净水的溶液混匀，加热至90℃溶解，过滤得到糖水溶液；
c.配制枸杞果汁溶液:在糖水溶液中，取配比10-30%枸杞果汁、0.1‰阿斯巴甜、羧甲基纤维素钠0.1‰、黄原胶0.2%加入到糖水溶液中升温至50℃溶解后，搅拌混匀;再加入0.1%的柠檬酸，搅拌均匀得到枸杞果汁溶液；
d.定容：检测枸杞果汁溶液中各个成分比例浓度，将溶液中各个成分比例添加到规定范围，混合均匀；
e.双联过滤：将枸杞果汁溶液用双联过滤器进行过滤，除去溶液中颗粒较大的一些配料杂质;
f.均质：将双联过滤后的枸杞果汁溶液打入均质机进行均质处理；均质压力应控制在10mp-20mp之间；
g.超高温瞬间杀菌：将均质后的枸杞果汁溶液经过超高温瞬间杀菌，杀菌温度84℃-90℃，保持15秒；
h.灌装：将经过超高温瞬间杀菌后的枸杞果汁溶液打入到高位罐，灌装温度顺达到70℃后进行灌装密封;
i.二次杀菌:将灌装后的枸杞果汁饮料玻璃瓶放置到95-100℃的水浴中杀菌30-40分钟，立即冷却，即得成品。
3.如权利要求1所述的枸杞果汁饮料，其特征在于：所用枸杞果汁是用枸杞鲜果制得。
4.如权利要求1所述的枸杞果汁饮料，其特征在于：所用纯净水，硬度＜1.0mol/l，PH6.8-7.2。
5.如权利要求1所述的枸杞果汁饮料，其特征在于：枸杞果汁可溶性固形物＞14%，PH3.8-4.2。
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