CN103750460A - 一种山楂复合果蔬饮料的制备方法 - Google Patents
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Abstract
本发明公开一种山楂复合果蔬饮料的制备方法,其步骤为:1)将山楂软化,加入其重量0.1~0.5%的二氧化硫和1~2倍水打浆,酶解,加水浸提,过滤,得山楂浸提汁;2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;3)取山楂浸提汁、胡萝卜汁、芹菜汁和蔗糖按一定比例混合,加入适量水中煮开2~3分钟,冷却至50℃以下,加入少量西番莲汁、梨汁、蜂蜜充分混合,得混合汁液进行均质、杀菌,即可。该山楂复合果蔬饮料以山楂为主要原料,配以其它水果、蔬菜汁制成,不含任何食品添加剂,其营养丰富、色泽鲜艳、口感较好。
Description
技术领域
本发明涉及一种水果饮料的加工方法,具体涉及一种山楂复合果蔬饮料的制备方法。
背景技术
山楂,又名红果、山里红,蔷薇科山楂属,我国许多省都有栽培。在黑龙江、吉林、辽宁、内蒙古等地,果可生吃或作果酱果糕;干制后入药,有健胃、消积化滞、舒气散瘀之效;是中国特有的药果兼用树种。山楂果实含有山楂酸、柠檬酸、果糖、黄酮类、脂类等成分,钙、磷铁等微量元素也很丰富。山楂能防治心血管疾病,具有扩张血管、强心、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静作用;防治动脉硬化,防衰老、抗癌的作用。山楂酸还有强心作用,对老年性心脏病也有益处。它能开胃消食,特别对消肉食积滞作用更好,很多助消化的药中都采用了山楂;山楂对子宫有收缩作用,在孕妇临产时有催生之效,并能促进产后子宫复原;能增强机体的免疫力,有防衰老、抗癌的作用。山楂中有平喘化痰、抑制细菌、治疗腹痛腹泻的成分。由于其营养价值高,保健效果好,所以其加工品深受人们的喜爱。
然而,虽然我国盛产山楂,但是山楂的精加工较为滞后,仅局限于山楂片、山楂饼、山楂罐头等产品。由于品种单一、销路不畅,山楂生产的附加值低,经济效益不佳,严重影响了农业增收和果农增收。
随着人们生活水平的提高,对健康饮品更为高度的重视,相对于碳酸饮料而言,果汁所代表的健康理念已成为潮流。目前市场上已出现用山楂为原料,添加一些食品添加剂制成的各种饮料。但以单一的水果山楂汁制成的饮料外观、口感均不理想,消费者不易接受。
发明内容
本发明要解决的技术问题是提供一种包粽子用香料及其制备方法,该山楂复合果蔬饮料以山楂为主要原料,配以其它水果、蔬菜汁制成,不含任何食品添加剂,其营养丰富、色泽鲜艳、口感较好。
为解决上述技术问题,本发明采用以下技术方案:
一种山楂复合果蔬饮料的制备方法,它包括以下步骤:
1)将山楂去籽后,放入料水比为1:10~20的85~95℃热水中软化10~15分钟,捞出沥干,待软化的山楂温度降至50℃以下,加入其重量0.1~0.5%的二氧化硫和1~2倍水打浆,在得到的果浆中加入0.01~0.03%的果胶酶,于40~45℃条件下酶解3~5小时,并用柠檬酸调节料液pH值为3.6~4.0,再加3~5倍水浸提,用100目筛网过滤,得山楂浸提汁;
2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;
3)取40~60重量份山楂浸提汁、20~30重量份胡萝卜汁、20~30重量份芹菜汁和30~40重量份蔗糖,加入400~600重量份纯净水,煮开2~3分钟,冷却至50℃以下,加入5~10重量份西番莲汁、20~30重量份梨汁、20~30重量份蜂蜜充分混合,得混合汁液;
4)将混合汁液加温至30~50℃,并在压强为20~25MPa的条件下用均质机进行均质;
5)将均质后的混合汁液进行巴氏灭菌处理,即得所述果蔬饮料。
所述混合汁液的各成分的最佳重量份为:
山楂浸提汁50份、胡萝卜汁25份、芹菜汁25份、西番莲汁7份、梨汁25份、蔗糖35份、蜂蜜25份。
本发明各原料中,山楂含有丰富的山楂酸、柠檬酸、果糖、黄酮类、类脂等成分,钙、磷铁等微量元素也很丰富,具有扩张血管、强心、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管、利尿、镇静、防治动脉硬化,防衰老、抗癌等作用,是开胃消食的最佳食品,适合各年龄段的人群食用。本发明果疏饮料中添加了胡萝卜汁、芹菜汁、梨汁,胡萝卜富含植物纤维,芹菜属于高纤维食物,梨中含有大量的维生素A原,胡萝卜素,蛋白质,糖类等,三者结合可加快胃部的消化和清热排毒,可刺激胃肠蠕动利于排便,缓解胃部的压力,提高机体免疫机制,间接消灭癌细胞,还起到醒酒保胃的效果。本发明果蔬饮料中还添加了西番莲汁,西番莲是一种芳香水果,有“果汁之王”的美誉。果实甜酸可口,风味浓郁,芳香怡人。可以显著的提高果蔬饮料口感与香味以及改进果蔬饮料的品质。本发明制备方法简单,制得的饮料色泽鲜艳,并有的浓郁的水果香,还有效的保持了原料的营养成分,适合各类人群饮用,是一种安全、健康的绿色饮品。
具体实施方式
下面以具体实施例作进一步说明,但本发明不局限于这些实施例。
实施例1
一种山楂复合果蔬饮料的制备方法:
1)将山楂去籽后,放入料水比为1:15的90℃热水中软化13分钟,捞出沥干,待软化的山楂温度降至50℃以下,加入其重量0.3%的二氧化硫和2倍水打浆,在得到的果浆中加入0.02%的果胶酶,于40~45℃条件下酶解4小时,并用柠檬酸调节料液pH值为3.8,再加4倍水浸提,用100目筛网过滤,得山楂浸提汁;
2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;
3)取50重量份山楂浸提汁、25重量份胡萝卜汁、25重量份芹菜汁和35重量份蔗糖,加入500重量份纯净水,煮开3分钟,冷却至50℃以下,加入7重量份西番莲汁、25重量份梨汁、25重量份蜂蜜充分混合,得混合汁液;
4)将混合汁液加温至40℃,并在压强为23MPa的条件下用均质机进行均质;
5)将均质后的混合汁液进行巴氏灭菌处理,即得所述山楂复合果蔬饮料。
实施例2
1)将山楂去籽后,放入料水比为1:20的95℃热水中软化10分钟,捞出沥干,待软化的山楂温度降至50℃以下,加入其重量0.5%的二氧化硫和2倍水打浆,在得到的果浆中加入0.03%的果胶酶,于40℃条件下酶解5小时,并用柠檬酸调节料液pH值为3.6,再加5倍水浸提,用100目筛网过滤,得山楂浸提汁;
2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;
3)取60重量份山楂浸提汁、26重量份胡萝卜汁、20重量份芹菜汁和40重量份蔗糖,加入450重量份纯净水,煮开3分钟,冷却至50℃以下,加入5重量份西番莲汁、30重量份梨汁、24重量份蜂蜜充分混合,得混合汁液;
4)将混合汁液加温至50℃,并在压强为20MPa的条件下用均质机进行均质;
5)将均质后的混合汁液进行巴氏灭菌处理,即得所述山楂复合果蔬饮料。
实施例3
1)将山楂去籽后,放入料水比为1:10的85℃热水中软化15分钟,捞出沥干,待软化的山楂温度降至50℃以下,加入其重量0.1%的二氧化硫和1倍水打浆,在得到的果浆中加入0.01%的果胶酶,于45℃条件下酶解3小时,并用柠檬酸调节料液pH值为4.0,再加3倍水浸提,用100目筛网过滤,得山楂浸提汁;
2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;
3)取52重量份山楂浸提汁、20重量份胡萝卜汁、30重量份芹菜汁和36重量份蔗糖,加入400重量份纯净水,煮开2分钟,冷却至50℃以下,加入10重量份西番莲汁、25重量份梨汁、20重量份蜂蜜充分混合,得混合汁液;
4)将混合汁液加温至30℃,并在压强为25MPa的条件下用均质机进行均质;
5)将均质后的混合汁液进行巴氏灭菌处理,即得所述山楂复合果蔬饮料。
实施例4
1)将山楂去籽后,放入料水比为1:18的92℃热水中软化12分钟,捞出沥干,待软化的山楂温度降至50℃以下,加入其重量0.2%的二氧化硫和1倍水打浆,在得到的果浆中加入0.02%的果胶酶,于42℃条件下酶解5小时,并用柠檬酸调节料液pH值为3.8,再加5倍水浸提,用100目筛网过滤,得山楂浸提汁;
2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;
3)取40重量份山楂浸提汁、30重量份胡萝卜汁、22重量份芹菜汁和30重量份蔗糖,加入600重量份纯净水,煮开3分钟,冷却至50℃以下,加入8重量份西番莲汁、20重量份梨汁、30重量份蜂蜜充分混合,得混合汁液;
4)将混合汁液加温至35℃,并在压强为25MPa的条件下用均质机进行均质;
5)将均质后的混合汁液进行巴氏灭菌处理,即得所述山楂复合果蔬饮料。
Claims (2)
1.一种山楂复合果蔬饮料的制备方法,其特征在于,它包括以下步骤:
1)将山楂去籽后,放入料水比为1:10~20的85~95℃热水中软化10~15分钟,捞出沥干,待软化的山楂温度降至50℃以下,加入其重量0.1~0.5%的二氧化硫和1~2倍水打浆,在得到的果浆中加入0.01~0.03%的果胶酶,于40~45℃条件下酶解3~5小时,并用柠檬酸调节料液pH值为3.6~4.0,再加3~5倍水浸提,用100目筛网过滤,得山楂浸提汁;
2)取胡萝卜、芹菜、梨和西番莲的果肉,榨汁,分别得到胡萝卜汁、芹菜汁、梨汁和西番莲汁;
3)取40~60重量份山楂浸提汁、20~30重量份胡萝卜汁、20~30重量份芹菜汁和30~40重量份蔗糖,加入400~600重量份纯净水,煮开2~3分钟,冷却至50℃以下,加入5~10重量份西番莲汁、20~30重量份梨汁、20~30重量份蜂蜜充分混合,得混合汁液;
4)将混合汁液加温至30~50℃,并在压强为20~25MPa的条件下用均质机进行均质;
5)将均质后的混合汁液进行巴氏灭菌处理,即得所述山楂复合果蔬饮料。
2.根据权利要求1所述的制备方法,其特征在于:所述混合汁液的各成分的重量份为:山楂浸提汁50份、胡萝卜汁25份、芹菜汁25份、西番莲汁7份、梨汁25份、蔗糖35份、蜂蜜25份。
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