CN103564557A - 蛋黄果果茶的制作方法 - Google Patents

蛋黄果果茶的制作方法 Download PDF

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Publication number
CN103564557A
CN103564557A CN201210256222.0A CN201210256222A CN103564557A CN 103564557 A CN103564557 A CN 103564557A CN 201210256222 A CN201210256222 A CN 201210256222A CN 103564557 A CN103564557 A CN 103564557A
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pulp
eggfruit
preparation
fruit
citric acid
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吕伟民
刘中深
李娜
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HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
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HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

蛋黄果果茶的制作方法叙述的是一种果茶的加工方法,具体地说是一种以蛋黄果为原料的果茶的加工方法。选取蛋黄果洗净,去皮去核。将果肉放入0.6%Vc和0.6%柠檬酸混合液中浸泡1.5~2小时护色,然后取出果肉,加入白砂糖、柠檬酸、水混合,搅拌完全溶解后打成果浆,然后加入黄原胶、CMC-Na、蔗糖脂肪酸酯,在65℃、35MPa条件下均质,将均质后的料液加热至沸腾,然后脱气,脱气后用泵打入贮料缸中,然后装瓶封口、灭菌即得成品。

Description

蛋黄果果茶的制作方法
 
(一)、技术领域
本发明叙述的是一种果茶的加工方法,具体地说是一种以蛋黄果为原料的果茶的加工方法。
(二)、背景技术
蛋黄果是一种多年生的热带名贵水果,蛋黄果营养丰富,可食率70%以上,除含有29.1-30.5%的糖, 5.6-8.1%的淀粉,1-1.14%粗脂肪,还含有丰富的磷、铁、钙、维C和多种氨基酸。蛋黄果果肉橘黄色,粉状柔软缺水分,吃起来像煮熟的蛋黄,风味独特。食用蛋黄果可以帮助消化、化痰、补肾、提神醒脑、活血强身、镇静止痛、减压降脂。在我国蛋黄果果实主要以生食为主,其果实不易贮存,上市受季节限制。如果将蛋黄果加工成果茶,既可以保留蛋黄果的营养成分和口味,又可以保证消费者常年食用。
(三)、发明内容
本发明的目的在于针对蛋黄果不易贮存、上市受季节限制的不足而提供的一种香甜可口的蛋黄果果茶的制作方法。
本发明的目的是这样实现的:
选取无霉烂、无虫害的成熟蛋黄果洗净,去皮去核。 将果肉放入0.6% Vc和0.6%柠檬酸混合液中浸泡1.5~2小时护色,然后取出果肉,按照蛋黄果果肉:白砂糖:柠檬酸:水为100: 65:0.2:500的比例将上述原料混合,搅拌完全溶解后打成果浆,然后加入果浆量0.15%~0.2%的黄原胶、0.15~0.2%的CMC-Na、0.08~0.1%的蔗糖脂肪酸酯,65~75℃条件下搅拌至彻底溶解,然后65℃、35MPa条件下均质,将均质后的料液加热至沸腾,再用泵打入脱气机中脱气,要求真空度为90Kpa,脱气后用泵打入贮料缸中,然后装瓶封口,在90℃条件下水浴灭菌20分钟即得成品。
本发明的蛋黄果果茶充分利用水果资源,丰富果茶的花色品种,保留了蛋黄果原有的香气和营养成分, 解决了蛋黄果不易贮存、上市受季节限制的不足,使消费者一年四季都可以品尝到蛋黄果的美味。
(四)、具体实施方案
选取无霉烂、无虫害的成熟蛋黄果洗净,去皮去核。 称取蛋黄果果肉100公斤,将果肉放入0.6% Vc和0.6%柠檬酸混合液中浸泡1.5小时护色,然后取出果肉,加入白砂糖65公斤、柠檬酸200克、水500公斤,将上述原料混合,搅拌完全溶解后打成果浆,然后加入1200克黄原胶、1200克CMC-Na、600克蔗糖脂肪酸酯,65~75℃条件下搅拌至彻底溶解,然后65℃、35MPa条件下均质,将均质后的料液加热至沸腾,再用泵打入脱气机中脱气,要求真空度为90Kpa,脱气后用泵打入贮料缸中,然后装瓶封口,在90℃条件下水浴灭菌20分钟即得成品。

Claims (1)

1.蛋黄果果茶的制作方法,其特征是以蛋黄果、白砂糖、Vc、柠檬酸、黄原胶、CMC-Na、蔗糖脂肪酸酯为原料,经过如下加工工艺过程制备而成:
选取无霉烂、无虫害的成熟蛋黄果洗净,去皮去核。 将果肉放入0.6% Vc和0.6%柠檬酸混合液中浸泡1.5~2小时护色,然后取出果肉,按照蛋黄果果肉:白砂糖:柠檬酸:水为100: 65:0.2:500的比例将上述原料混合,搅拌完全溶解后打成果浆,然后加入果浆量0.15%~0.2%的黄原胶、0.15~0.2%的CMC-Na、0.08~0.1%的蔗糖脂肪酸酯,65~75℃条件下搅拌至彻底溶解,然后65℃、35MPa条件下均质,将均质后的料液加热至沸腾,再用泵打入脱气机中脱气,要求真空度为90Kpa,脱气后用泵打入贮料缸中,然后装瓶封口,在90℃条件下水浴灭菌20分钟即得成品。
CN201210256222.0A 2012-07-24 2012-07-24 蛋黄果果茶的制作方法 Pending CN103564557A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104719790A (zh) * 2015-03-05 2015-06-24 陈帆 一种蛋黄果养身罐头
CN104720038A (zh) * 2015-03-05 2015-06-24 陈帆 一种蛋黄果、番茄、木瓜养身营养果汁
CN105011269A (zh) * 2014-09-19 2015-11-04 宦银琴 一种蜜桃保健茶的制作方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101375726A (zh) * 2007-08-31 2009-03-04 威海紫光科技园有限公司 无花果果肉饮料及生产方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101375726A (zh) * 2007-08-31 2009-03-04 威海紫光科技园有限公司 无花果果肉饮料及生产方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105011269A (zh) * 2014-09-19 2015-11-04 宦银琴 一种蜜桃保健茶的制作方法
CN104719790A (zh) * 2015-03-05 2015-06-24 陈帆 一种蛋黄果养身罐头
CN104720038A (zh) * 2015-03-05 2015-06-24 陈帆 一种蛋黄果、番茄、木瓜养身营养果汁

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Application publication date: 20140212