CN103734828B - 一种车厘子黑梅饮料的加工方法 - Google Patents

一种车厘子黑梅饮料的加工方法 Download PDF

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CN103734828B
CN103734828B CN201310735761.7A CN201310735761A CN103734828B CN 103734828 B CN103734828 B CN 103734828B CN 201310735761 A CN201310735761 A CN 201310735761A CN 103734828 B CN103734828 B CN 103734828B
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CN103734828A (zh
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陶峰
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Shanghai Bao Kai Biotechnology Co., Ltd.
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Nanling Xianghe Industry Association
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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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L2/70—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
    • 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

本发明公开了一种车厘子黑梅饮料的加工方法，其特征在于：取混合果浆30-35重量份、饴糖5-8重量份、麦芽糊精3-4重量份、苹果酸0.35重量份、CMC-Na0.16重量份、苯甲酸钠0.03重量份、饮用水加至100重量份调制而成。有益效果：采用本发明方法加工的车厘子、黑梅饮料，充分保留原料中的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，产品营养丰富、酸甜比适宜、风味纯正。具有缓解人体视力疲劳和机体、大脑衰老的功效。操作简单、易于实施。

Description

一种车厘子黑梅饮料的加工方法
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种车厘子黑梅饮料的加工方法。
背景技术
车厘子中每100克含水分83克，蛋白质1.4克，脂肪0.3克，糖8克，碳水化合物14.4克，热量66千卡，粗纤维0.4克，灰分0.5克，钙18毫克，磷18毫克，铁5.9毫克，胡萝卜素0.15毫克，硫胺素0.04毫克，核黄素0.08毫克，尼可酸0.4毫克，抗坏血酸3 毫克，钾258 毫克，钠0.7 毫克，镁10.6 毫克，另含丰富的维生素A。
车厘子的功效与作用：1、缓解眼睛疲劳，保护视力：车厘子维生素A 含量比葡萄、苹果、橘子多4～5倍以上。长时间在办公室或家中使用电脑容易造成眼睛近视，所以车厘子是保护视力的绝佳水果。2、养颜美容：车厘子营养丰富，所含蛋白质、糖、磷、胡萝卜素、维生素C等均比苹果、梨高，经常食用车厘子不仅可以养颜美容，使皮肤红润嫩白，去皱消斑；常用车厘子汁涂擦面部及皱纹处，还能使面部皮肤红润嫩白，去皱消斑。
 目前，市面上的车厘子、黑梅加工的产品很多，如果干、果糕、果酒等，但以车厘子、黑梅为原料加工成的混合饮料，少见相关报道。
发明内容
 本发明所要解决的技术问题是将车厘子、黑梅去核打浆后进行酶处理，分解出更多的营养物质，提供一种营养丰富、芳香甜美、口感润滑的车厘子黑梅饮料产品的加工方法。
 本发明解决其技术问题所采取的技术方案是：
一种车厘子黑梅饮料的加工方法，其特征在于：采用以下步骤：
A、原料处理：取成熟的车厘子、黑梅，经清水清净，去核后，进行打浆，制得车厘子、黑梅混合果浆；
B、酶解：调整混合果浆pH为5.0-5.5，加入其重量0.35%的果胶酶、0.15%的淀粉酶，温度控制45-50℃，时间7-8小时；
C、调配：取混合果浆30-35重量份、饴糖5-8重量份、麦芽糊精3-4重量份、苹果酸0.35重量份、CMC-Na0.16重量份、苯甲酸钠0.03重量份、饮用水加至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为92℃，压力为18 Mpa ；
E、杀菌：采用高温杀菌法，温度117℃，时间12-18s，制得车厘子黑梅饮料；
F、罐装：将杀菌后的车厘子黑梅饮料冷却至常温，采用真空无菌罐装；
G、检验、贮藏：检验成品罐装合格后，置常温下贮藏。
 有益效果：采用本发明方法加工的车厘子、黑梅饮料，充分保留原料中的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，产品营养丰富、酸甜比适宜、风味纯正。具有缓解人体视力疲劳和机体、大脑衰老的功效。操作简单、易于实施。
具体实施方式
 实施例1：
一种车厘子黑梅饮料的加工方法，其特征在于：采用以下步骤：
A、原料处理：取成熟的车厘子、黑梅，经清水清净，去核后，进行打浆，制得车厘子、黑梅混合果浆；
B、酶解：调整混合果浆pH为5.3，加入其重量0.45%的果胶酶、0.12%的淀粉酶，温度控制48℃，时间6小时；
C、调配：取混合果浆40重量份、饴糖6重量份、麦芽糊精5重量份、苹果酸0.5重量份、CMC-Na0.2重量份、苯甲酸钠0.02重量份、饮用水加至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为85℃，压力为25 Mpa ；
E、杀菌：采用高温杀菌法，温度105℃，时间20-30s，制得车厘子黑梅饮料；
F、罐装：将杀菌后的车厘子黑梅饮料冷却至常温，采用真空无菌罐装；
G、检验、贮藏：检验成品罐装合格后，置常温下贮藏。

Claims (1)

1.一种车厘子黑梅饮料的加工方法，其特征在于：采用以下步骤：
A、原料处理：取成熟的车厘子、黑梅，经清水清净，去核后，进行打浆，制得车厘子、黑梅混合果浆；
B、酶解：调整混合果浆pH为 5.0-5.5，加入其重量0.35%的果胶酶、0.15%的淀粉酶，温度控制45-50℃，时间7-8小时；
C、调配：取混合果浆30-35重量份、饴糖5-8重量份、麦芽糊精3-4重量份、苹果酸0.35重量份、CMC-Na0.16重量份、苯甲酸钠0.03重量份、饮用水加至100重量份，搅拌均匀，制成混合液；
D、均质：将搅拌均匀的混合液均质处理，温度为92℃，压力为18 Mpa；
E、杀菌：采用高温杀菌法，温度117℃，时间12-18s，制得车厘子黑梅饮料；
F、罐装：将杀菌后的车厘子黑梅饮料冷却至常温，采用真空无菌罐装；
G、检验、贮藏：检验成品罐装合格后，置常温下贮藏。
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CN105167043A (zh) * 2014-07-05 2015-12-23 余芳 一种红毛丹芭乐果保健饮料
CN104336486A (zh) * 2014-11-19 2015-02-11 王和平 一种车厘子保健糕点
CN104366224A (zh) * 2014-11-19 2015-02-25 王和平 一种车厘子保健糕点制备方法

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