CN103549602A - 红枣汁的制备方法 - Google Patents
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Classifications
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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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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了红枣汁的制备方法。红枣汁的传统制备方法,常常是将红枣通过发酵工艺,造成红枣中的有效成份变化及丢失,红枣汁中不带果肉。本发明将红枣放入100PPm有效氯的水溶液中浸泡,喷淋清洗,得到净红枣后经管道破碎机破碎,再用水浸泡,经管道破碎机再次破碎至果肉粒度在0.8MM以下,经过打浆机打浆,去除碎果皮和黑点,得到红枣果汁,用70°BX糖水调整糖度至19°BX±1°BX,调配好的果汁加热到121℃至123℃恒温1.5至1.8分钟,冷却后进行无菌灌装。本发明生产出来的红枣汁,具有浓郁的红枣风味,味道醇厚,不含任何杂质,流动性较好、无分层的液体,固形物含量≥20V/V%,所含成份纯正,充分保留了红枣的营养成份,深受销费者喜欢。
Description
技术领域
本发明涉及的是红枣汁的制备方法,属于果汁饮料生产技术领域。
背景技术
中国的草药书籍「本经」中记载到,红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代的药理学则发现,红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C 、微量钙及多种氨基酸等丰富的营养成份。枣能提高人体免疫力,并可抑制癌细胞:药理研究发现,红枣能促进白细胞的生成,降低血清胆固醇,提高血清白蛋白 ,保护肝脏,红枣中还含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质。经常食用鲜枣的人很少患胆结石,这是因为鲜枣中丰富的维生素C,使体内多余的胆固醇转变为胆汁酸,胆固醇少了,结石形成的概率也就随之减少。红枣中富含钙和铁,它们对防治骨质疏松 、产后贫血有重要作用,中老年人更年期经常会骨质疏松,正在生长发育高峰的青少年和女性容易发生贫血,红枣对他们会有十分理想的食疗作用,其效果通常是药物不能比拟的。对病后体虚 的人也有良好的滋补作用。红枣所含的芦丁,是一种使血管软化,从而使血压降低的物质,对高血压病有防治功效。红枣还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲。红枣还可以很好的能增强肌力、消除疲劳、扩张血管、增加心肌收缩力、改善心肌营养。大枣含有大量的糖类物质,主要为葡萄糖,也含有果糖、蔗糖,以及由葡萄糖和果糖组成的低聚糖、阿拉伯聚糖及半乳醛聚糖等;并含有大量的维生素C、核黄素、硫胺素、胡萝卜素、尼克酸等多种维生素,具有较强的补养作用,能提高人体免疫功能,增强抗病能力。红枣既是水果又是食品也是药品,人们利用其良好的营养保建功效,进一步深加工,制备成饮料或药品,传统制备饮料时,常常是将红枣通过发酵工艺,将红枣制备成澄清的果汁,这种方法因为通过发酵及澄清,红枣中的有效成份变化及丢失,降低了红枣有效成份的利用率,同时由于发酵后的澄清果汁给销费者的感受不如带果肉的果汁更真实,对销费者的心理期望造成一定的不良影响。因此,制备一种带果肉的红枣汁,是填补市场上带果肉红枣汁的空白,也是红枣汁制备的技术进步。
发明内容
本发明的目的就是提供红枣汁的制备方法。通过本发明制备的红枣汁,完整保留了红枣的有效成份,果汁中富含果肉,味感醇厚,克服传统方法制备的红枣汁气簿味淡,营养成份丢失的不足。
本发明的目的,是通过下述技术措施实现的: 红枣汁的制备方法,包括下述具体技术步骤:
(1)红枣干用清水清洗后,放入100PPm有效氯的水溶液中浸泡15至30秒,捞出,再经毛刷机毛刷喷淋清洗,去除灰尘和异物,得到净红枣备用;
(2)净红枣经管道破碎机破碎,破碎至两半以上,加入干果重3-4倍的水浸泡6至8小时,得到水泡红枣备用;
(3)水泡红枣再经管道破碎机再次破碎,破碎至果肉粒度在0.8MM以下,经过打浆机打浆,打浆机筛网孔径0.5-0.8MM,排出果核和果皮,果浆收集经过80目滤布过滤,去除碎果皮和黑点,得到红枣果汁,过滤后的果汁用70°BX糖水调整糖度至19°BX ±1°BX,调配好的果汁加热到121℃至123℃恒温1.5至1.8分钟,冷却到20℃以下进行无菌灌装。
采取上述措施的本发明,生产出来的红枣汁,呈现枣褐色,具有浓郁的红枣自身所特有的风味,味道醇厚,不含任何杂质,流动性较好、无分层的液体,固形物含量≥20V/V%,所含成份纯正,充分保留了红枣的营养成份,深受销费者喜欢。本发明工艺简单合理,所制备的红枣汁成本低廉,
具体实施方式
实施例1
(1)取1000公斤红枣干用清水清洗后,放入100PPm有效氯的水溶液中浸泡15秒,捞出,再经毛刷机毛刷喷淋清洗,去除灰尘和异物,得到净红枣备用;
(2)净红枣经管道破碎机破碎,破碎至两半以上,加入3000公斤水浸泡6小时,取出沥干,得到水泡红枣备用;
(3)水泡红枣再经管道破碎机再次破碎,破碎至果肉粒度在0.8MM以下,经过打浆机打浆,打浆机筛网孔径0.5-0.8MM,排出果核和果皮,果浆收集经过80目滤布过滤,去除碎果皮和黑点,得到红枣果汁,过滤后的果汁用70°BX糖水调整糖度至19°BX ±1°BX,调配好的果汁加热到121℃恒温1.8分钟,冷却到20℃以下进行无菌灌装。
实施例2
(1)取1000公斤红枣干用清水清洗后,放入100PPm有效氯的水溶液中浸泡30秒,捞出,再经毛刷机毛刷喷淋清洗,去除灰尘和异物,得到净红枣备用;
(2)净红枣经管道破碎机破碎,破碎至两半以上,加入4000公斤水浸泡8小时,取出沥干,得到水泡红枣备用;
(3)水泡红枣再经管道破碎机再次破碎,破碎至果肉粒度在0.8MM以下,经过打浆机打浆,打浆机筛网孔径0.5-0.8MM,排出果核和果皮,果浆收集经过80目滤布过滤,去除碎果皮和黑点,得到红枣果汁,过滤后的果汁用70°BX糖水调整糖度至19°BX ±1°BX,调配好的果汁加热到123℃恒温1.5分钟,冷却到20℃以下进行无菌灌装。
Claims (1)
1.红枣汁的制备方法,其特征在于所述主法包括下述具体技术步骤:
(1)红枣干用清水清洗后,放入100PPm有效氯的水溶液中浸泡15至30秒,捞出,再经毛刷机毛刷喷淋清洗,去除灰尘和异物,得到净红枣备用;
(2)净红枣经管道破碎机破碎,破碎至两半以上,加入干果重3-4倍的水浸泡6至8小时,得到水泡红枣备用;
(3)水泡红枣再经管道破碎机再次破碎,破碎至果肉粒度在0.8MM以下,经过打浆机打浆,打浆机筛网孔径0.5-0.8MM,排出果核和果皮,果浆收集经过80目滤布过滤,去除碎果皮和黑点,得到红枣果汁,过滤后的果汁用70°BX糖水调整糖度至19°BX ±1°BX,调配好的果汁加热到121℃至123℃恒温1.5至1.8分钟,冷却到20℃以下进行无菌灌装。
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