CN103719980A - 一种芭乐果浆饮料的制作方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种芭乐果浆饮料的制作方法,所述的芭乐果浆饮料由以下重量份数的组合混合而成:芭乐果浆15-25、木糖醇3-5、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100;所述的芭乐果浆通过以下步骤制成:原料准备、切碎研磨、酶解、榨汁、均质、灭菌。本发明在制作芭乐果浆采用粉碎、酶解的方法,能够完全析出芭乐的营养物质,在制作果浆和饮料时,均有均质的工序,使芭乐果浆饮料果香浓郁、口感极佳,具有芭乐的降血糖、收敛止泻、促进儿童生长发育的功效。
Description
技术领域
本发明涉及一种水果饮料的制作方法,尤其是涉及一种芭乐果浆饮料的制作方法。
背景技术
芭乐,又称番石榴、拔子等,桃金娘科番石榴属,性温,味甘、涩、酸,无毒;肉质非常柔软,肉汁丰富,味道甜美,芭乐是台湾的土生水果之一,还是一等一的减肥水果。成熟的芭乐为浅绿色,果皮脆薄,食用时一般不用削皮,果肉厚,清甜脆爽。其含有较丰富的蛋白质、维生素A、C等营养物质及磷、钙、镁等微量元素,是非常好的保健食品,芭乐具有治疗糖尿病及降血糖的药效,还具有收敛止泻,消炎止血的功效。目前芭乐大多被直接食用,部分被加工成果汁、浓缩汁、果粉、果酱、浓缩浆、果冻等食品或饮品,现在有的芭乐汁饮料多采用榨汁、调配、均质、灭菌等加工工艺加工而成,存在着芭乐出汁率低、芭乐营养物质析出率低的不足。
发明内容
本发明解决其技术问题所采取的技术方案是:
一种芭乐果浆饮料的制作方法,所述的芭乐果浆饮料由以下重量份数的组合混合而成:芭乐果浆原浆15-25、木糖醇3-5、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100;所述的芭乐果浆通过以下步骤制成:
A、原料准备:挑选新鲜、完整无破损的芭乐,清洗后备用;
B、切碎研磨:将清洗后的芭乐切碎,并破碎机破碎,研磨处理;
C、酶解:向粉碎后的芭乐加入重量0.03-0.05%的果胶酶,温度控制35-40℃,时间控制4-6小时;
D、出汁:向酶解后的芭乐中加入其重量4-6倍的水,搅拌均匀,制得芭乐汁;
E、均质:将芭乐汁均质处理,温度为60-70℃,均质压力为18-20Mpa,制得芭乐果浆;
F、调配:按芭乐果浆15-25、木糖醇3-5、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100的配方进行调配;
G、将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力4-6Mpa;
H、杀菌:采用瞬间杀菌法,温度90-95℃,时间15-30s;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:本发明在制作芭乐果浆采用粉碎、酶解的方法,能够完全析出芭乐的营养物质,在制作果浆和饮料时,均有均质的工序,使芭乐果浆饮料果香浓郁、口感极佳,具有芭乐的降血糖、收敛止泻、促进儿童生长发育的功效。
具体实施方式
实施例1:
A、原料准备:挑选10kg的新鲜、完整无破损的芭乐,清洗后备用;
B、切碎研磨:将清洗后的芭乐切碎,并破碎机破碎,研磨处理;
C、酶解:向粉碎后的芭乐加入0.003kg的果胶酶,温度控制35℃,时间控制6小时;
D、出汁:向酶解后的芭乐中加入其重量4倍的水,搅拌均匀,制得芭乐汁;
E、均质:将芭乐汁均质处理,温度为60℃,均质压力为20Mpa,制得芭乐果浆;
F、调配:按芭乐果浆15kg、木糖醇3kg、黄原胶0.2kg、阿巴斯甜0.06kg、山梨酸钾0.03kg、饮用水加至100kg进行调配;
G、将混合液均质处理,温度为60℃,采用二级均质,一级均质压力为20Mpa,二级均质压力4Mpa;
H、杀菌:采用瞬间杀菌法,温度90℃,时间30s;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例2:
A、原料准备:挑选10kg的新鲜、完整无破损的芭乐,清洗后备用;
B、切碎研磨:将清洗后的芭乐切碎,并破碎机破碎,研磨处理;
C、酶解:向粉碎后的芭乐加入0.004kg的果胶酶,温度控制37℃,时间控制5小时;
D、出汁:向酶解后的芭乐中加入其重量5倍的水,搅拌均匀,制得芭乐汁;
E、均质:将芭乐汁均质处理,温度为65℃,均质压力为19Mpa,制得芭乐果浆;
F、调配:取芭乐果浆20kg、木糖醇4kg、余甘子汁2kg、黄原胶0.3kg、阿巴斯甜0.07kg、山梨酸钾0.04kg、饮用水加至100kg进行调配;
G、将混合液均质处理,温度为65℃,采用二级均质,一级均质压力为19Mpa,二级均质压力5Mpa;
H、杀菌:采用瞬间杀菌法,温度92℃,时间23s;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例3:
A、原料准备:挑选10kg的新鲜、完整无破损的芭乐,清洗后备用;
B、切碎研磨:将清洗后的芭乐切碎,并破碎机破碎,研磨处理;
C、酶解:向粉碎后的芭乐加入0.005kg的果胶酶,温度控制40℃,时间控制4小时;
D、出汁:向酶解后的芭乐中加入其重量6倍的水,搅拌均匀,制得芭乐汁;
E、均质:将芭乐汁均质处理,温度为70℃,均质压力为18Mpa,制得芭乐果浆;
F、调配:取芭乐果浆25kg、木糖醇5kg、蓝莓汁4kg、蔓越莓果汁3kg、黄原胶0.4kg、阿巴斯甜0.08kg、山梨酸钾0.05kg、饮用水加至100kg进行调配;
G、将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为18Mpa,二级均质压力6Mpa;
H、杀菌:采用瞬间杀菌法,温度95℃,时间15s;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
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。
创新点:1.酶解 2.二次均质。
Claims (1)
1.一种芭乐果浆饮料的制作方法,其采用以下步骤:
A、原料准备:挑选新鲜、完整无破损的芭乐,清洗后备用;
B、切碎研磨:将清洗后的芭乐切碎,并破碎机破碎,研磨处理;
C、酶解:向粉碎后的芭乐加入重量0.03-0.05%的果胶酶,温度控制35-40℃,时间控制4-6小时;
D、出汁:向酶解后的芭乐中加入其重量4-6倍的水,搅拌均匀,制得芭乐汁;
E、均质:将芭乐汁均质处理,温度为60-70℃,均质压力为18-20Mpa,制得芭乐果浆;
F、调配:按芭乐果浆15-25、木糖醇3-5、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100的配方进行调配;
G、将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力4-6Mpa;
H、杀菌:采用瞬间杀菌法,温度90-95℃,时间15-30s;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
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CN106176959A (zh) * | 2015-03-25 | 2016-12-07 | 王博正 | 改善第二型糖尿病的芭乐果实及海藻糖饮食组成物与用途 |
Citations (3)
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WO2004049824A1 (en) * | 2002-11-29 | 2004-06-17 | Council Of Scientific And Industrial Research | A process for the preparation of shelf stable fruit spread with no added sugar |
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