CN103815489A - 一种樱桃番茄果醋饮料制作方法 - Google Patents
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Abstract
本发明公开了一种樱桃番茄果醋饮料制作方法,所述的樱桃番茄果醋饮料由以下重量份数的组合混合而成:樱桃番茄果醋原浆35-45、果糖10-20、麦芽糊精4-8、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;所述的樱桃番茄果醋原浆通过以下步骤制成:原料榨汁、超高温灭菌、酒精发酵、醋酸发酵、过滤、灭菌。本发明提供一种营养丰富、风味优良的果醋饮料,充分保留樱桃番茄的营养物质,通过均质使饮料的色泽稳定,避免了分层沉淀,采用果糖作为甜味剂,使饮料芳香甜美、口感润滑,同时不会提高血糖的含量,使饮料适合糖尿病患者饮用,具有生津止渴、健胃消食、清热解毒等功效。
Description
技术领域
本发明涉及一种果醋饮料的制作方法,尤其是涉及一种樱桃番茄果醋饮料制作方法。
背景技术
樱桃番茄,又称圣女果、小西红柿等,茄科蕃茄属一年生草本植物,性甘、酸、微寒,归肝、胃、肺经;樱桃番茄既是蔬菜又是水果,不仅色泽艳丽、形态优美,而且味道适口、营养丰富,除了含有番茄的所有营养成分之外,其维生素含量是普通番茄的1.7倍,被联合国粮农组织列为优先推广的“四大水果”之一。樱桃番茄含有谷胱甘肽和番茄红素等特殊物质,这些物质可促进人体的生长发育,特别可促进小儿的生长发育,并且可增加人体抵抗力,延缓人的衰老,另外,番茄红素提高人体的防晒功能。樱桃番茄内的维生素PP的含量居果蔬之首, 维生素PP的作用是保护皮肤,维护胃液的正常分泌,促进红细胞的生成,对肝病也有辅助治疗作用,美容、防晒效果也很好,樱桃番茄除鲜食外,主要加工成果脯、蜜饯等,但加工过程营养成分损失较大。当前,以樱桃番茄为原料的饮料在市场已有销售,但以樱桃番茄加工的果醋饮料未见市场有售。
发明内容
本发明针对樱桃番茄不易保存、加工过程营养成分流失较大的缺陷,提供一种樱桃番茄果醋饮料的制作方法,提高了樱桃番茄的经济价值,同时果醋饮料芳香甜美、口感润滑等特点,具有生津止渴、健胃消食、增进食欲等功效。
一种樱桃番茄果醋饮料制作方法,按如下步骤进行:
A、原料榨汁:挑选无腐烂、病虫害的成熟樱桃番茄,经清洗后,榨汁处理,直接榨汁,减少了营养物质的流失,使饮料果肉丰富;
B、超高温灭菌:将樱桃番茄汁经超高温灭菌机灭菌,进料温度110-120℃,出料温度45-55℃;
C、酒精发酵:向灭菌后的料液中加入重量0.2-0.4%的干酵母,活化8-12分钟,搅拌均匀,发酵3-5天;
D、醋酸发酵:向酒精发酵好的料液加入重量0.3-0.5%的醋酸菌,温度控制30-35℃,保温30-40min,搅拌均匀,发酵15-20天,每天搅拌2-3次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经过滤设备精滤,经高温灭菌后制得樱桃番茄果醋原浆;
F、调配:樱桃番茄果醋原浆35-45、果糖10-20、麦芽糊精4-8、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,以果糖作为甜味剂,不会提高血糖的含量,使饮料适合糖尿病患者饮用;
G、均质:将混合液均质处理,温度为60-70℃,均质压力为18-20Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
H、杀菌:采用瞬间杀菌法,温度90-95℃,时间10-20s,瞬间杀菌减小对营养物质的破坏;
I、罐装:将杀菌后的樱桃番茄饮料冷却至30-40℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:本发明提供一种营养丰富、风味优良的果醋饮料,充分保留樱桃番茄的营养物质,通过均质使饮料的色泽稳定,避免了分层沉淀,采用果糖作为甜味剂,使饮料芳香甜美、口感润滑,同时不会提高血糖的含量,使饮料适合糖尿病患者饮用,具有生津止渴、健胃消食、凉血平肝、清热解毒。增进食欲等功效。
具体实施方式
实施例1:
一种樱桃番茄果醋饮料制作方法,按如下步骤进行:
A、原料榨汁:挑选无腐烂、病虫害的成熟樱桃番茄,经清洗后,榨汁处理,直接榨汁,减少了营养物质的流失,使饮料果肉丰富;
B、超高温灭菌:将樱桃番茄汁经超高温灭菌机灭菌,进料温度110℃,出料温度45℃;
C、酒精发酵:向灭菌后的10kg料液中加入0.02kg的干酵母,活化8分钟,搅拌均匀,发酵5天;
D、醋酸发酵:向酒精发酵好的料液加入0.03kg的醋酸菌,温度控制30℃,保温40min,搅拌均匀,发酵20天,每天搅拌2次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经过滤设备精滤,经高温灭菌后制得樱桃番茄果醋原浆;
F、调配:取樱桃番茄果醋原浆3.5kg、果糖2kg、麦芽糊精0.4kg、黄原胶0.02kg、阿巴斯甜0.006kg、山梨酸钾0.003kg、饮用水加至10kg,搅拌均匀,以果糖作为甜味剂,不会提高血糖的含量,使饮料适合糖尿病患者饮用;
G、均质:将混合液均质处理,温度为60℃,均质压力为20Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
H、杀菌:采用瞬间杀菌法,温度90℃,时间20s,瞬间杀菌减小对营养物质的破坏;
I、罐装:将杀菌后的樱桃番茄饮料冷却至30℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例2:
一种樱桃番茄果醋饮料制作方法,按如下步骤进行:
A、原料榨汁:挑选无腐烂、病虫害的成熟樱桃番茄,取8kg清洗后的樱桃番茄与2kg胡萝卜丁混合,榨汁处理,直接榨汁,减少了营养物质的流失,使饮料果肉丰富;
B、超高温灭菌:将樱桃番茄汁经超高温灭菌机灭菌,进料温度115℃,出料温度50℃;
C、酒精发酵:向灭菌后的10kg料液中加入0.03kg的干酵母,活化10分钟,搅拌均匀,发酵4天;
D、醋酸发酵:向酒精发酵好的料液加入0.04kg的醋酸菌,温度控制32℃,保温35min,搅拌均匀,发酵18天,每天搅拌2次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵
E、过滤:将醋酸发酵好的料液经过滤设备精滤,经高温灭菌后制得樱桃番茄果醋原浆;
F、调配:取樱桃番茄果醋原浆4kg、果糖1.5kg、余甘子汁1kg、麦芽糊精0.6kg、黄原胶0.03kg、阿巴斯甜0.007kg、山梨酸钾0.004kg、饮用水加至10kg,搅拌均匀,以果糖作为甜味剂,不会提高血糖的含量,使饮料适合糖尿病患者饮用;
G、均质:将混合液均质处理,温度为65℃,均质压力为19Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
H、杀菌:采用瞬间杀菌法,温度92℃,时间15s,瞬间杀菌减小对营养物质的破坏;
I、罐装:将杀菌后的樱桃番茄饮料冷却至35℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例3:
一种樱桃番茄果醋饮料制作方法,按如下步骤进行:
A、原料榨汁:挑选无腐烂、病虫害的成熟樱桃番茄,取9kg清洗后的樱桃番茄与1kg栝楼混合,榨汁处理,直接榨汁,减少了营养物质的流失,使饮料果肉丰富;
B、超高温灭菌:将樱桃番茄汁经超高温灭菌机灭菌,进料温度120℃,出料温度55℃;
C、酒精发酵:向灭菌后的10kg料液中加入0.04kg的干酵母,活化12分钟,搅拌均匀,发酵3天;
D、醋酸发酵:向酒精发酵好的料液加入0.05kg的醋酸菌,温度控制35℃,保温30min,搅拌均匀,发酵15天,每天搅拌3次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经过滤设备精滤,经高温灭菌后制得樱桃番茄果醋原浆;
F、调配:取樱桃番茄果醋原浆4.5kg、果糖1kg、桑椹汁1kg、麦芽糊精0.8kg、黄原胶0.04kg、阿巴斯甜0.008kg、山梨酸钾0.005kg、饮用水加至10kg,搅拌均匀,以果糖作为甜味剂,不会提高血糖的含量,使饮料适合糖尿病患者饮用;
G、均质:将混合液均质处理,温度为70℃,均质压力为18Mpa,通过均质,可以改善饮料的口感和稳定性,避免了饮料的分层沉淀;
H、杀菌:采用瞬间杀菌法,温度95℃,时间10s,瞬间杀菌减小对营养物质的破坏;
I、罐装:将杀菌后的樱桃番茄饮料冷却至40℃,真空无菌环境下罐装;
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。
Claims (1)
1.一种樱桃番茄果醋饮料制作方法,其采用以下步骤:
A、原料榨汁:挑选无腐烂、病虫害的成熟樱桃番茄,经清洗后,榨汁处理;
B、超高温灭菌:将樱桃番茄汁经超高温灭菌机灭菌,进料温度110-120℃,出料温度45-55℃;
C、酒精发酵:向灭菌后的料液中加入重量0.2-0.4%的干酵母,活化8-12分钟,搅拌均匀,发酵3-5天;
D、醋酸发酵:向酒精发酵好的料液加入重量0.3-0.5%的醋酸菌,温度控制30-35℃,保温30-40min,搅拌均匀,发酵15-20天,每天搅拌2-3次;
E、过滤:将醋酸发酵好的料液经过滤设备精滤,经高温灭菌后制得樱桃番茄果醋原浆;
F、调配:樱桃番茄果醋原浆35-45、果糖10-20、麦芽糊精4-8、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、均质:将混合液均质处理,温度为60-70℃,均质压力为18-20Mpa;
H、杀菌:采用瞬间杀菌法,温度90-95℃,时间10-20s;
I、罐装:将杀菌后的樱桃番茄饮料冷却至30-40℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
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