CN103598645A - 一种山楂、苹果汁的制作方法 - Google Patents
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- 238000005516 engineering process Methods 0.000 claims description 3
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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
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种山楂、苹果汁的制作方法,属于饮料加工技术领域。其特征是:采用选料、清洗、破碎、软化、浸渍、粗滤、澄清、精滤、成品的加工工艺。有益效果:本发明制得的山楂、苹果汁营养全面,风味独特,汁液清澈,酸甜可口,具有浓郁的山楂、苹果风味,深受消费者青睐。产品可降压,降脂,抗氧化,增强免疫力和活血化淤的作用。操作简单,易于实施,增加了产品的附加值。
Description
技术领域:
本发明涉及一种果汁的加工方法,特别是涉及一种山楂、苹果汁的制作方法。
背景技术:
山楂是可食用植物,核果类水果,质硬,果肉薄,味微酸涩。 落叶灌木。枝密生,有细刺,幼枝有柔毛。小枝紫褐色,老枝灰褐色。能防治心血管疾病。山楂是我国特有的药果兼用树种。
山楂具有降压,降脂,抗氧化,增强免疫力,清除胃肠道有害细菌等,还可预防肝癌。男性得了脂肪肝,就要养肝护肝,养肝护肝,首推山楂。山楂,能助消化,具有养肝去脂功效。
中医认为山楂具有活血化淤的作用,是血淤型痛经患者的食疗佳品。血淤型痛经患者常表现为行经第1~2天或经前1~2天发生小腹疼痛,待经血排出流畅时,疼痛逐渐减轻或消失,且经血颜色暗,伴有血块。患者可取完整带核鲜山楂1000克,洗净后加入适量水,文火熬煮至山楂烂熟,加入红糖250克,再熬煮10分钟,待其成为稀糊状即可。经前3~5天开始服用,每日早晚各食山楂泥30毫升,直至经后3天停止服用,此为1个疗程,连服3个疗程即可见效。此法也适合月经不调、中医辨证为血淤者。
苹果有“智慧果”的美称。研究发现,多吃苹果有增进记忆、提高智能的效果。苹果不仅含有丰富的糖、维生素和矿物质等大脑必需的营养素,而且更重要的是富含锌元素。据研究,锌是人体内许多重要酶的组成部分,是促进生长发育的关键元素。锌通过酶广泛参与体内蛋白质、脂肪和糖的代谢。锌还是构成与记忆力息息相关的核酸与蛋白质的必不可少的元素。缺锌可使大脑皮层边缘部海马区发育不良,影响记忆力,实验也证明,减少食物中的锌,幼童的记忆力和学习能力受到严重障碍。锌还与产生抗体、提高人体免疫力等有密切关系。
通常条件下,山楂、苹果均不耐贮藏,常用于鲜食,其营养丰富,用于加工山楂、苹果汁可实现对原料及碎次果的综合利用,提高经济效益。
发明内容:
本发明的目的是提供一种山楂、苹果汁的制作方法,实现山楂、苹果原料及碎果、次果的深加工综合利用。
本发明解决其技术问题所采取的技术方案是:
一种山楂、苹果汁的制作方法,其特征是:采用选料、清洗、破碎、软化、浸渍、粗滤、澄清、精滤、成品的加工工艺;其主要加工步骤为:
①选料 选择新鲜、制作罐头和果脯剔除的山楂、苹果破碎果、次果作原料,但应同新鲜原料搭配使用,新鲜果和碎次果两者的重量比为1:3,山楂与苹果的重量比为2:1;
②清洗、破碎 用流动清水将果实充分洗涤干净,然后利用辊式破碎机将果实压破,以果实破裂成扁平状且籽完好不破裂为宜;
③软化、浸渍 用热水软化浸渍的方法提取山楂、苹果汁液,采用多次软化浸提法:第一次加热软化的用水量为山楂、苹果果实重量的2-3倍,加热至85-95℃,保持35-40分钟,软化后即进行滤汁,不进行浸渍,第二次及以后各次的软化条件同第一次,可进行4-5次,将各次所得的汁液混合,再经过过滤和澄清处理得到山楂、苹果原汁;
④粗滤 用筛滤机经100目过滤,去除汁液中的大块果肉、果皮、果核及较大的杂质;
⑤澄清 经过粗滤处理的原汁,可选用自然澄清法澄清,将山楂、苹果汁静置于密闭容器中,经过10-15小时的自然沉淀,用虹吸法将容器中的清果汁取出;
⑥精滤 用袋滤器将澄清后的原汁进行精滤,即可得到成品。
有益效果:本发明制得的山楂、苹果汁营养全面,风味独特,汁液清澈,酸甜可口,具有浓郁的山楂、苹果风味,深受消费者青睐。产品可降压,降脂,抗氧化,增强免疫力和活血化淤的作用。操作简单,易于实施,增加了产品的附加值。
具体实施方式:
实施例1
一种山楂、苹果汁的制作方法,具体加工步骤为:
①选料 选择新鲜、制作罐头和果脯剔除的山楂、苹果破碎果、次果作原料,但应同新鲜原料搭配使用,新鲜果和碎次果两者的重量比为1:3,山楂与苹果的重量比为1:1;
②清洗、破碎 用流动清水将果实充分洗涤干净,然后利用辊式破碎机将果实压破,以果实破裂成扁平状且籽完好不破裂为宜;
③软化、浸渍 用热水软化浸渍的方法提取山楂、苹果汁液,采用多次软化浸提法:第一次加热软化的用水量为山楂、苹果果实重量的2倍,加热至90℃,保持35分钟,软化后即进行滤汁,不进行浸渍,第二次及以后各次的软化条件同第一次,可进行5次,将各次所得的汁液混合,再经过过滤和澄清处理得到山楂、苹果原汁;
④粗滤 用8层纱布经80-100目过滤,去除汁液中的大块果肉、果皮、果核及较大的杂质;
⑤澄清 经过粗滤处理的原汁,可选用自然澄清法澄清,将山楂、苹果汁静置于密闭容器中,经过15小时的自然沉淀,用虹吸法将容器中的清果汁取出;
⑥精滤 用纤维过滤器将澄清后的原汁进行精滤,即可得到成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种山楂、苹果汁的制作方法,其特征是:采用选料、清洗、破碎、软化、浸渍、粗滤、澄清、精滤、成品的加工工艺;其主要加工步骤为:
①选料 选择新鲜、制作罐头和果脯剔除的山楂、苹果破碎果、次果作原料,但应同新鲜原料搭配使用,新鲜果和碎次果两者的重量比为1:3,山楂与苹果的重量比为2:1;
②清洗、破碎 用流动清水将果实充分洗涤干净,然后利用辊式破碎机将果实压破,以果实破裂成扁平状且籽完好不破裂为宜;
③软化、浸渍 用热水软化浸渍的方法提取山楂、苹果汁液,采用多次软化浸提法:第一次加热软化的用水量为山楂、苹果果实重量的2-3倍,加热至85-95℃,保持35-40分钟,软化后即进行滤汁,不进行浸渍,第二次及以后各次的软化条件同第一次,可进行4-5次,将各次所得的汁液混合,再经过过滤和澄清处理得到山楂、苹果原汁;
④粗滤 用筛滤机经100目过滤,去除汁液中的大块果肉、果皮、果核及较大的杂质;
⑤澄清 经过粗滤处理的原汁,可选用自然澄清法澄清,将山楂、苹果汁静置于密闭容器中,经过10-15小时的自然沉淀,用虹吸法将容器中的清果汁取出;
⑥精滤 用袋滤器将澄清后的原汁进行精滤,即可得到成品。
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Cited By (2)
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CN105995293A (zh) * | 2016-06-16 | 2016-10-12 | 吴蓓蓓 | 一种乌榄果保健饮料的加工方法 |
CN110915974A (zh) * | 2019-12-18 | 2020-03-27 | 承德瑞泰食品有限公司 | 一种山楂苹果汉堡及其制作工艺 |
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CN102948905A (zh) * | 2011-08-23 | 2013-03-06 | 尹炳祥 | 山楂饮品 |
CN103315343A (zh) * | 2013-05-22 | 2013-09-25 | 信宜市新宇食品开发有限公司 | 山楂果汁原浆获得方法及应用该原浆制造果汁的加工工艺 |
CN103393173A (zh) * | 2013-06-18 | 2013-11-20 | 杜明华 | 焦山楂饮料的制作方法 |
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CN102948905A (zh) * | 2011-08-23 | 2013-03-06 | 尹炳祥 | 山楂饮品 |
CN103315343A (zh) * | 2013-05-22 | 2013-09-25 | 信宜市新宇食品开发有限公司 | 山楂果汁原浆获得方法及应用该原浆制造果汁的加工工艺 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995293A (zh) * | 2016-06-16 | 2016-10-12 | 吴蓓蓓 | 一种乌榄果保健饮料的加工方法 |
CN110915974A (zh) * | 2019-12-18 | 2020-03-27 | 承德瑞泰食品有限公司 | 一种山楂苹果汉堡及其制作工艺 |
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