CN103689720A - 一种木瓜汁的制作方法 - Google Patents
一种木瓜汁的制作方法 Download PDFInfo
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 29
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 22
- 241000219173 Carica Species 0.000 title abstract description 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 6
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000006264 Asimina triloba Nutrition 0.000 claims description 18
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 13
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- 241001164374 Calyx Species 0.000 claims description 3
- 239000002585 base Substances 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000012510 hollow fiber Substances 0.000 claims description 3
- 231100000241 scar Toxicity 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 244000189799 Asimina triloba Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000003014 reinforcing effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 240000006432 Carica papaya Species 0.000 description 18
- 210000000481 breast Anatomy 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 2
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- 241000242722 Cestoda Species 0.000 description 1
- 241001507936 Chaenomeles Species 0.000 description 1
- 241000224421 Heterolobosea Species 0.000 description 1
- 208000028018 Lymphocytic leukaemia Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 102100028255 Renin Human genes 0.000 description 1
- 108090000783 Renin Proteins 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 210000003001 amoeba Anatomy 0.000 description 1
- 230000001772 anti-angiogenic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003616 anti-epidemic effect Effects 0.000 description 1
- 230000001355 anti-mycobacterial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
本发明公开了一种木瓜汁的制作方法,属于饮料加工领域。其特征在于:采用原料选择、去皮、切半去籽、脱涩、切块软化、榨汁、粗滤、超滤、杀菌包装的加工工艺流程。有益效果:本发明产品果汁,甜酸适中,风味独特,具有本产品木瓜应有之风味。本品有利于人体对食物进行消化和吸收,有健脾消食之功效。操作简单,易于实施。
Description
技术领域
本发明涉及一种果汁的加工方法,尤其是涉及一种木瓜汁的制作方法。
背景技术
木瓜一年四季皆有产,素有“百益果王”之称。我们所说的木瓜有两大类,蔷薇科木瓜属植物木瓜与热带水果番木瓜科木瓜(番木瓜)。木瓜从用途上也分为食用和药用木瓜。果实长圆形、卵形或洋梨形,成熟时果皮由绿变黄、橙黄色或红色。肉厚,肉质软滑,甜、有香味。
木瓜的作用:1、健脾消食:木瓜中的木瓜蛋白酶,可将脂肪分解为脂肪酸;现代医学发现,木瓜中含有一种酵素,能消化蛋白质,有利于人体对食物进行消化和吸收,故有健脾消食之功;2、抗疫杀虫:番木瓜碱和木瓜蛋白酶具有抗结核杆菌及寄生虫如绦虫、蛔虫、鞭虫、阿米巴原虫等作用,故可用于杀虫抗痨;3、通乳抗癌:木瓜中的凝乳酶有通乳作用,番木瓜碱具有抗淋巴性白血病之功,故可用于通乳及治疗淋巴性白血病。
木瓜通常鲜食,不耐贮藏,用于加工木瓜汁可实现对木瓜原料的综合利用,提高其经济价值。
发明内容
本发明的目的是解决鲜木瓜不易贮藏的问题,提供一种木瓜汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种木瓜汁的制作方法,其特征在于:采用原料选择、去皮、切半去籽、脱涩、切块软化、榨汁、粗滤、超滤、杀菌包装的加工工艺流程,具体操作步骤为:
a.原料选择 木瓜成熟度应在九成,无虫疤、无腐烂果;
b.去皮 采用碱液去皮,碱液波美度10oBé,温度90~95℃,时间为1~2分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽 用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩 采用20~25℃水浸泡的方法脱掉涩味,时间为2-3小时;
e.切块、软化 将果肉切成大小均匀的小块,放在90~95℃水中软化,时间为4~6分钟;
f.榨汁 将软化的木瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢桶中;
g.粗滤 以200-240目网筛过滤,得到粗滤汁;
h.超滤 在0.45-0.55兆帕的压力下,将经脱苦涩处理的木瓜汁用中空纤维超滤机进行超滤;
i.杀菌、包装:将超滤后的木瓜汁经高压短时杀菌后冷却至35-40℃后包装,即可得到成品。
有益效果:本发明产品果汁,甜酸适中,风味独特,具有本产品木瓜应有之风味。本品有利于人体对食物进行消化和吸收,有健脾消食之功效。操作简单,易于实施。
具体实施方式
实施例1:
一种木瓜汁的制作方法,具体操作步骤为:
a.原料选择 木瓜成熟度应在八成,无虫疤、无腐烂果;
b.去皮 采用碱液去皮,碱液波美度12oBé,温度95℃,时间为1.5分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽 用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩 采用30℃水浸泡的方法脱掉涩味,时间为2-3小时;
e.切块、软化 将果肉切成大小均匀的小块,放在100℃水中软化,时间为5分钟;
f.榨汁 将软化的木瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢桶中;
g.粗滤 以220目网筛过滤,得到粗滤汁;
h.超滤 在0.52兆帕的压力下,将经脱苦涩处理的木瓜汁用中空纤维超滤机进行超滤;
i.杀菌、包装:将超滤后的木瓜汁经高压短时杀菌后冷却至35℃后包装,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)
1.一种木瓜汁的制作方法,其特征在于:采用原料选择、去皮、切半去籽、脱涩、切块软化、榨汁、粗滤、超滤、杀菌包装的加工工艺流程,具体操作步骤为:
a.原料选择 木瓜成熟度应在九成,无虫疤、无腐烂果;
b.去皮 采用碱液去皮,碱液波美度10oBé,温度90~95℃,时间为1~2分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽 用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩 采用20~25℃水浸泡的方法脱掉涩味,时间为2-3小时;
e.切块、软化 将果肉切成大小均匀的小块,放在90~95℃水中软化,时间为4~6分钟;
f.榨汁 将软化的木瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢桶中;
g.粗滤 以200-240目网筛过滤,得到粗滤汁;
h.超滤 在0.45-0.55兆帕的压力下,将经脱苦涩处理的木瓜汁用中空纤维超滤机进行超滤;
i.杀菌、包装:将超滤后的木瓜汁经高压短时杀菌后冷却至35-40℃后包装,即可得到成品。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103932326A (zh) * | 2014-04-10 | 2014-07-23 | 雷炳忠 | 一种原生态川木瓜果汁的加工方法 |
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Non-Patent Citations (2)
Title |
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云农: "橄榄木瓜复合果汁饮料制作技术", 《农村新技术》 * |
陈治强: "木瓜汁保健饮料加工技术", 《农牧产品开发》 * |
Cited By (1)
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CN103932326A (zh) * | 2014-04-10 | 2014-07-23 | 雷炳忠 | 一种原生态川木瓜果汁的加工方法 |
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