CN103564557A - 蛋黄果果茶的制作方法 - Google Patents
蛋黄果果茶的制作方法 Download PDFInfo
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- 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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- 235000000564 Lucuma nervosa Nutrition 0.000 title claims abstract description 27
- 244000182264 Lucuma nervosa Species 0.000 title claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 235000013572 fruit purees Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 description 4
- 230000001932 seasonal effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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)
- 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
（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。
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| CN201210256222.0A CN103564557A (zh) | 2012-07-24 | 2012-07-24 | 蛋黄果果茶的制作方法 |
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Cited By (3)
| 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)
| 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 |
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- 2012-07-24 CN CN201210256222.0A patent/CN103564557A/zh active Pending
Patent Citations (1)
| 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)
| 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 |